Cooking With Jay
Desserts
Mix cream cheese, softened, sugar, vanilla and eggs. Add chocolate chips, set aside. Melt 20 Kraft caramels with milk in saucepan on low heat, stirring frequently until smooth. Stir in chopped pecans. Pour over bottom of ready to use chocolate graham cracker crumb crust. Pour batter over caramel mixture. Bake at 350 for 40 minutes or until center is almost set. Refrigerate at least three hours. Garnish as desired.
Makes 8 servings
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Place milk and ginger in saucepan and heat over low heat until hot. Combine egg yolks and sugar and a bowl and beat. Slowly add flour to egg mixture and mix well. Add egg mixture to the milk and ginger in the saucepan and cook over low heat until mixture starts to thicken. Add vanilla and butter and remove from heat. Place mixture in the refrigerator until cooled. Meanwhile bake pie shell at 425 for about 10 minutes until golden brown and allow to cool. Place cooled cream mixture in pie shell. Slice pear halves into sections and arrange on top of cream. Heat apricot preserves and brush over pears. Slice and serve.
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Place strawberries and melon in bowl. Drain all but about 1/4 cup of syrup from the litchis and add the litchis and 1/4 cup syrup to the strawberries and melon. Add plum wine and candied ginger and mix well. Refrigerate for at least 2 hours before serving to allow flavors to blend.
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