Cooking Instructor Stephanie Godke is teaching a class on how to put together a quick and fancy impromptu holiday party. She shares two easy recipes; one for "idiot proof" fudge, and another for a Cherry Brie appetizer. Her class is Tuesday, December 12th at 6pm at Johnson Appliance in Kewanee. Call 309-856-5417.
CHERRY BRIE PULL-A-PART
1 bread boule
1 Cup cherry preserves
1 wheel of Brie
1/3 cup VERY CHERRY COBBLER LIQUEUR
1/4 cup melted butter
Cut the top off of the bread boule and inside trace the circle of the Brie with a knife. Hollow out a space large enough for the cheese. Brush the cavity with the butter. Stir the Very cherry Liqueur into the preserves. Unwrap the Brie and put it into the cavity and pour some of the preserve mixture onto and around the cheese. Make slices just up to the edge of the cheese. Put the lid on the loaf. Brush the loaf with butter. Bake on parchment at 350° for 30 minutes or until the cheese is all gooey.
IDIOT PROOF IOWISH CREAM LIQUEUR FUDGE
1c. sweetened condensed milk
3 1/2c. milk chocolate chips
1/2c. IOWISH Cream Liqueur
1tsp. vanilla extract
In a medium bowl, combine sweetened condensed milk, milk chocolate chips,IOWISH CREAM LIQUEUR, vanilla and salt.
Place bowl over a pot of barely simmering water to create a double boiler and stir constantly until the chocolate is melted.
Pour fudge into a greased parchment lined 8X8 pan
Refrigerate until set, about 4 hours.
Slice into squares and serve