Drumsticktorte Recipes

Steps:

• Preheat oven to 450°F with rack in middle. Oil a large 4-sided sheet pan.
• Pulse chips, 2 teaspoons chili powder, cumin, and 1/4 teaspoon salt in a food processor until coarsely ground, then transfer to a shallow dish.
• Whisk egg and remaining 2 teaspoon chili powder in a bowl.
• Season chicken with 1/2 teaspoon salt. Dip drumsticks in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Transfer to sheet pan.
• Bake, without turning, until cooked through, 40 to 45 minutes. Let stand, uncovered, 5 minutes.

Steps:

• Mix wafer crumbs, 1 cup nuts and margarine.
• Press into 13x9 pan.
• Bake 10 minutes at 350.
• Cool.
• Mix powdered sugar, cream cheese and peanut butter until smooth and creamy.
• Fold in by hand 2 cups cool whip.
• Spread over cooled crust.
• Mix pudding with milk and spread over cheese mixture.
• Refrigerate to set about 10 minutes.
• Top with 3 cups cool whip.
• Sprinkle with 1 cup nuts and shaved chocolate.
• Freeze 1-2 hours then refrigerate 1 hour before serving.
• Freezes well.

Steps:

• In a large bowl, combine the wafer crumbs, butter and 2/3 cup peanuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 8-10 minutes or until lightly browned. Cool. , In a large bowl, beat the cream cheese, sugar and peanut butter until smooth. Fold in 2 cups of whipped topping. Spread over crust. , In a another large bowl, beat milk and pudding mixes on low for 2 minutes. Carefully spread over cream cheese layer. Cover and refrigerate for 4-6 hours. , Just before serving, carefully spread remaining topping over the pudding layer. Sprinkle with grated chocolate and the remaining peanuts.

Steps:

• For base: melt butters together. stir in peanuts and graham crumbs. Reserve 3/4 cup for topping. Press into 9 x 13 pan.
• For filling: mix cream cheese, sugar, peanut butter & vanilla. Add eggs, one at a time. Fold in cool whip. pour over base. Drizzle brown cow on top and swirl through with a knife. Sprinkle 3/4 cup crumbs over top, with extra peanuts. Freeze at least 6 hours.
• Before cutting, let sit for about 15 minutes at room temperature. A pizza cutter works great.

Steps:

• Mix first 4 ingredients and press into a 9x13 pan (Save a few crumbs for top).
• Cream next 3 ingredients together.
• Add vanilla, the eggs, and cool whip.
• Spread filling into crust.
• Dribble on sauce and marbilize with a knife.
• Sprinkle remaining crumbs on top.
• Freeze.
• Thaw before eating.
• (1 1/2 hrs).

Steps:

• Mix margarine, graham wafer crumbs, peanut butter and peanuts together.
• Press into a 9x13 inch pan.
• Beat cream cheese and sugar until smooth.
• Add peanut butter and eggs.
• Add vanilla and Cool Whip and mix until blended.
• Pour mixture over wafer crumbs and freeze for one hour.
• Sprinkle with peanuts and drizzle with chocolate syrup.
• Keep frozen and serve chilled. Place in fridge 30 minutes before serving.
• TIP: Before preparing crust, you can cut the cream cheese into 8 cubes and put in the bowl. Put in the sugar and let it sit while you prepare the crust. This allows the cream cheese to soften faster.

Steps:

• Line an 11 x 17- inch jelly-roll pan with parchment and butter the paper.
• Preheat oven to 350 F.
• In a large bowl, cream the butter and 1 cup of the sugar until fluffy and light.
• Add the egg yolks and beat until very light in texture.
• Stir in the flour, baking powder, and milk.
• Spread the batter in the prepared pan.
• Sprinkle half of the nuts on top.
• In a medium-sized bowl, beat the egg whites and the remaining sugar until stiff, to form a meringue.
• Spread the meringue over the batter.
• Top with the remaining nuts.
• Bake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Remove from the pan, peel off the parchment paper, and cool.
• Cut the cake into two equal halves.
• TO PREPARE THE FILLING, in a large bowl, whip the cream and sugar until stiff peaks form.
• Spread half of the whipped cream over one half of the torte, MERINGUE--SIDE UP.
• Cover with the other half of the torte, MERINGUE--SIDE UP.
• Before serving, top with the remaining whipped cream and the chopped nuts.
• Garnish with strawberries, if desired.
• 16 servings.
• Scandinavian Feasts.