OH, Yummy!!!

GEYSER PEAK CRAB QUICHE BITES



4 small scallions or shallots

2 tablespoon butter

1 lb crab meat (l large crab)

1/2 cup Geyser Peak Johannisberg Riesling(or other Riesling)

6 large eggs

2 1/2 cups milk

1/2 teaspoon salt

1/2 teaspoon pepper

10 ounces Swiss cheese, grated

Phyllo sheets - l/2 pack

Melted butter



Heat oven to 350 degrees. Chop, then sauté scallions for 2 minutes in large fry pan. Add crab to 1/4 cup Riesling. Simmer on low 5 minutes until liquid is absorbed. Whip eggs, milk, salt and pepper until well-blended, then add crab mixture. Set aside.



Cut phyllo into 3" x 3" squares. Working quickly, butter one square, add another and butter that square, add a third and butter that square. Turn the three sheets over and press into l 3/4" mini muffin pan cup. Repeat. Once all the cups have been filled, spoon some of the crab, cheese and liquid into each cup. Bake in 350 degree oven for 20 minutes. Let cool, then remove from cups.



Tips on working with phyllo: spread waxed paper over your work service. Dampen a kitchen towel so that it is slightly moist, not wet. Unroll phyllo, then place it on waxed paper. Cover thoroughly with another sheet of waxed paper, then place dampened towel on top of second sheet of waxed paper. Have butter for brushing phyllo melted and ready to be used. For this recipe, cut the squares of phyllo but keep them under the waxed paper and towel, taking out only what you can work with at one time. Start with one square, then increase as you can to do more at one time.



BLACK BOTTOM CHEESECAKES



l 8 oz pkg. cream cheese

l teaspoon baking soda

1/3 cup sugar

1/2 teaspoon salt

l egg beaten with 1/8 teaspoon salt

l cup water

l c. chocolate chips

1/3 cup oil

l l/2 c. flour

l tablespoon vinegar

l cup sugar

l teaspoon vanilla

l/4 cup cocoa



Mix cream cheese, sugar, egg and salt with electric mixer. Stir in chips. Whip flour, sugar, cocoa, soda, salt, water, oil, vinegar and vanilla until creamy. In petit-four pans, put liners. Fill each cup l/2 full with chocolate mixture, top with cream cheese mixture. Bake at 350 degrees for 15 minutes, then remove to cooling rack.
Betty’s Chocolate Balls



2 l/2 cups graham cracker crumbs

l lb. powdered sugar

2 sticks margarine (don’t substitute butter or lard)

l l2 oz. jar extra crunchy peanut butter

7 oz coconut (optional)



Melting chocolate for coating



Melt margarine and peanut butter in microwavable container, using 30 second blasts. Add sugar and graham cracker crumbs (and coconut if desired). Use hands to mix ingredients.



Make small balls (good bite size ones), let cool. (Note: at this stage, you can pack balls in layers of waxed paper and freeze them in an airtight container).



Thaw balls if frozen. Melt chocolate in microwave. Lay out a strip of waxed paper to put dipped balls on. Dip balls in melted chocolate. Place on wax paper to dry. When dry, pack in airtight container. Ok to make 30 days ahead.