"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Turtle Recipe

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This recipe for Turtle, by , is from The Stewart Family & Friends Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Family Cookbook
Added: Saturday, November 22, 2008


Ingredients: 1 1/4 cup finely chopped toasted pecans
2 tbsp butter, melted
3/4 cup plus 2 tbsp sugar divided
32 Kraft caramels chopped
3 tabs milk
3 pkgs (250 grams each) cream cheese, softened
3 eggs
1 pkg (8squares) semi sweet chocolate, melted and cooled slightly
1/2 toasted pecan halves

Pre heat oven to 350. Cover bottom of 9 inch springform pan with parchment paper. Combine chopped pecans, the butter and 2 tbsp of the sugar; press firmly into prepared pan. Microwave caramels and milk for 4-5 minutes or until caramels are completely melted. Stirring occasionally. Spread over crust to within 1 inch of edge.

Beat cream cheese and 3/4 cup of the sugar in large bowl with mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate; pour over cooled caramel layer.

Bake 45 to 50 minutes or until centre is almost set. Run knife around rim of pan to loosen cake, cool completely. Refrigerator 3 hours or overnight. Sprinkle with pecans.




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