WV Farm Bureau Magazine November 2015 | Page 27

Chocolate Cherry Thumbprints Cook time: 12 minutes Servings: 3 dozen cookies 1 cup butter, softened 2 cups sugar 2 eggs 2 teaspoons vanilla 3 cups flour 1 cup cocoa 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 can (21-ounces) Lucky Leaf Cherry Fruit Filling 1/2 cup chocolate chips Heat oven to 350 F. Cream butter and sugar until light and fluffy. Mix in eggs, one at a time. Add vanilla and mix until combined. Add flour, cocoa, salt, baking soda and baking powder. Mix until combined. Roll dough into two-inch balls. Place on greased baking sheet or baking sheet lined with parchment paper. Press thumb into center of cookie to make well. Place cherries into each cookie. Bake for 12 minutes. Allow cookies to cool. Melt chocolate according to package directions. Drizzle over cookies. Let chocolate set and serve immediately or store in airtight container. Caramel Apple Cheesecake Cook time: 35 minutes Servings: 12-16 1 can (21-ounces) Lucky Leaf Premium Apple Fruit Filling 1 9-inch graham cracker crust 2 packages (8-ounces) cream cheese, softened 1/2 cup sugar 1/4 teaspoon vanilla extract 2 eggs 1/4 cup caramel topping 12 pecan halves 2 tablespoons pecans, chopped Heat oven to 350 F. Reserve 3/4 cup of fruit filling; set aside. Spoon remaining filling into crust. Beat together cream cheese, sugar and vanilla until smooth; add eggs and mix well. Pour over fruit filling. Bake for 35 minutes, or until center of cake is set. Cool cake to room temperature. In small sauceĀ­pan, heat reserved fruit filling and caramel topping for about 1 minute, or until spreadable. Spoon apple-caramel mixture over top of cheeseĀ­cake and spread evenly