Sweet Product Recipes

INGREDIENTS

• 30 Cocoa Snaps, crushed
• 2 tablespoons melted butter
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

INSTRUCTIONS
Preheat oven to 350 degrees F (175 degrees C).
Grease a 9 inch spring form pan.
In a medium bowl, mix Cocoa Snap crumbs with melted butter. Press onto bottom of spring form pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling over prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 2 to 3 hours; this prevents cracking. Chill in refrigerator. Serve it with Mango puree, Strawberry coulis, small Pineapple cubes and etc.

INGREDIENTS

• 2 cups Ground SHASHA GINGER SNAPS
• 2 TBS Sugar
• 1/3 cup Butter

INSTRUCTIONS
Preheat Oven to 350 F

1. Grind the SHASHA GINGER SNAPS in a food processor with the sugar.
2. Add the butter, and pulse it until moist clumps form.
3. Press the mixture into the sides and bottom of a 9 or 10 inch tart pan.
4. Bake for 8 – 10 minutes until golden brown, cool completely and then fill with your favorite filling, or else follow your recipe as directed.

*Variation: Try this recipe with SHASHA COCOA SNAPS or SHASHA SPELT GINGER SNAPS!

INGREDIENTS

• 4 cups Ginger Snaps crumb, fine
• 1 cup unsalted butter, melted
• 1/2 cup yogurt
• 2 cups of Marscapone.
• 1/2 cup sugar
• 1 tsp vanilla
• 4 cups strawberries
• 1 cup redcurrant jelly
• 1 tbsp strawberry or orange liqueur

INSTRUCTIONS
Mix cookie crumbs and butter well. Line a 13 by 9 inch baking tray with parchment paper and pack the bottom of the tray tightly with the crumb mixture and refrigerate for minimum of ten minutes.

Mix the mascarpone, yogurt, sugar and vanilla well and spread over the cookie crust.

Slice the strawberries and arrange them over the mascarpone spread; covering as much surface as possible.

Melt the currant jelly and liqueur together, cool slightly, brush the strawberries and any exposed mascarpone area. Refrigerate for 20 minutes.

Pull on the parchment paper to pull the bar out of the tray, cut into 2 inch squares.

You can keep the bars refrigerated 3-4 days.

MAIN INGREDIENTS

• 2 cups finely ground Shasha Ginger Snap cookies (about 9 ounces)
• 1/2 teaspoon ground ginger
• 1/4 cup (1/2 stick) unsalted butter, melted
• 2 tablespoons sugar

FILLING

• 4 8-ounce packages cream cheese, room temperature
• 1 1/4 cups sugar
• 4 large eggs, room temperature
• 1/2 cup whipping cream
• 1 cup sour cream
• 1/2 cup finely chopped crystallized ginger
• 2 tablespoons finely grated peeled fresh ginger
• 2 tablespoons fresh lemon juice
• 4 teaspoons grated lemon peel

INSTRUCTIONS
For crust:
Preheat oven to 325°F. Generously butter 10-inch-diameter spring form pan with 2 3/4-inch-high sides. Double-wrap outside of pan with heavy-duty foil. Blend ground cookies, sugar, and ginger in processor. Add melted butter and process until moist crumbs form. Press mixture onto bottom and 1/2 inch up sides of prepared pan. Bake until crust sets, about 10 minutes. Cool. Maintain oven temperature.

For filling:
Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar, scraping down sides of bowl occasionally. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and whipping cream, then crystallized ginger, fresh ginger, lemon juice, and lemon peel.

Pour filling into crust. Place spring form pan in large roasting pan. Pour enough boiling water into roasting pan to come 1 inch up sides of spring form pan. Bake cheesecake until filling is set and golden brown on top (cake will rise slightly above edge of pan), about 1 hour 25 minutes. Turn off oven and prop open oven door with wooden spoon. Let cake stand in oven 1 hour (cake will fall).

Remove spring form pan from water bath. Remove foil and cool cheesecake completely on rack. Cover and refrigerate overnight. (Can be prepared ahead and refrigerated 4 days or frozen up to 2 months. Defrost frozen cake overnight in refrigerator.) Release pan sides from cheesecake. Transfer cheesecake to platter.

INGREDIENTS

• 2-3 scoops Vanilla ice cream
• Crumbled Cocoa Snaps
• Dark Hot Fudge Sauce (Recipe below)

INSTRUCTIONS
Drizzle a small amount of hot fudge sauce in bottom of your dish. Sprinkle a few chocolate cookie bits and then add a scoop of vanilla ice cream. Repeat layers and finish with more crumbled chocolate cookie bits.

DARK HOT FUDGE SAUCE INGREDIENTS

• 2/3 cup heavy cream
• 3/4 cup firmly packed brown sugar
• 2 ounces unsweetened dark chocolate, chopped fine
• 2 tablespoons unsalted butter
• 2 tablespoons reduced simple syrup*
• 1 1/2 teaspoons vanilla
• 1/8 teaspoon salt

SAUCE INSTRUCTIONS
*For the simple syrup:
Combine ¼ cup white sugar and 1/8 cup water Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches consistency of honey. Cool syrup and store in a covered container at room temperature. It will keep for about 2 months.

In a small heavy saucepan heat heavy cream and sugar over moderate heat, stirring, until sugar is dissolved. Add chocolate, butter, and syrup and continue to cook, stirring, just until smooth. Bring mixture to a boil over moderate heat and boil 8 minutes. Remove pan from heat and stir in vanilla and salt. Sauce will keep, covered and chilled, for 3 weeks. Let the sauce cool completely before covering (any condensation will make it grainy). Reheat sauce, uncovered, over simmering water in a double boiler. Serve sauce hot over ice cream.

INSTRUCTIONS
Drizzle a small amount of hot fudge sauce in bottom of your dish. Sprinkle a few chocolate cookie bits and then add a scoop of vanilla ice cream. Repeat layers and finish with more crumbled chocolate cookie bits.