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'91 Talons • '91 Cherokees '91 Wranglers • '91 Saabs There's Only 1 Five-Star Jeep Dealer Advantage: Craig Astrein 18201 Mack Ave. • Detroit • 343-5424 FRIDAY, NOVEMBER 9, 1990 hi Cheesecakes Continued from Page 96 sure cookie crumbs into food processor. Add nuts. Process together for 5-second inter- vals, checking texture fre- quently. It should be fine and dry but not mushy. Add crumb/nut mixture all at once to butter mixture. Mash to- gether with a fork until well- blended, and then deposit in springform. Press and flatten walnut-sized nuggets of crust mix no more than 1'/2 inches up sides of springform pan, and spread remainder over bottom, pressing and smooth- ing down with the back of a soup spoon. Filling: 10" springform 3 oz white chocolate 2 oz butterscotch bits 1 pound cream cheese 1 can sweetened condensed milk teaspoon butterscotch extract 2 teaspoons brandy extract 2 tablespoons good brandy 2 oz chocolate almond crunch chopped into 1 /4-inch dices 8" springform 1 1/2 oz. white chocolate 1 oz. butterscotch bits pound cream cheese 1/2 can (about % cup) sweetened condensed milk 1 /4 teaspoon butterscotch extract 1 teaspoon brandy extract 1 tablespoon good brandy 1 oz chocolate almond crunch chopped into 1 /4-inch dices Melt white chocolate and butterscotch bits together over simmering water in top of a double boiler or as above. Reserve. In a mixer, whip cream cheese on highest speed for 5 minutes. Add con- densed milk and beat on me- dium speed for 2 minutes more or until creamy and well blended. Add melted choco- late and butterscotch bits, ex- tracts, and brandy to mixer bowl and beat until blended. Or, in a food processor whip up cream cheese and con- densed milk using on-off pulse about 25 times, and then just run the processor for 10 to 15 seconds more, or un- til ingredients are smooth and blended. Add melted chocolate and butterscotch bits, extracts and brandy to processor bowl and blend. Fold in diced crunch. Pour in- to crust. Spread batter around carefully with a rub- ber spatula so that it's level and pressed firmly against the crust. Garnish: chopped chocolate almond crunch Sprinkle with crunch and put into refrigerator to set, at least 2 hours, preferably over- night. PRUNE DANISH NO-BAKE CHEESECAKE MUFFINS Crust: 1 /4 pound (1 stick) lightly salted butter 4 ounces white chocolate 1 1/2 cups finely ground butter cookie crumbs 1 1/2 cups finely chopped blanched almonds Melt butter and chocolate together over simmering water in a double boiler or as in recipe above and reserve. Blend cookie crumbs and nuts in food processor and then add chocolate mixture and pulse until well com- bined. Line each cup of a muf- fin tin with plastic wrap or insert a foil-laminated baking cup and press crust mix all around to sheathe it. Smooth and even out crust. 3 table- spoons of crust per muffin will do the trick. Refrigerate pan. Label and freeze any left- over crust mix. Filling: 1 pound cream cheese . 1 can sweetened condensed milk (about 1 1/2 cups) 1 /3 cup fresh lemon juice 1 /4 cup prune cake filling or lekvar Blend cream cheese, con- densed milk, and lemon juice in food processor until smooth and creamy. Spread 1 teas- poon prune filling in the bot- tom of each muffin cup, then fill the cups with batter, about 1/4 cup to each. Garnish: 1 /4 cup prune cake filling or lekvar Dab 1 teaspoon prune fill- ing in center of each muffin so Continued on Page 100