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Someone was looking for a Granite City recipe but I forgot the entire name of it. I did
find this one.
Granite City Dip
1 cup sour cream
1/2 cup mayonaisse
1/4 teaspoon onion powder
1/4 teaspoon curry
1/8 teaspoon paprika
1/4 teaspoon worcestishire sauce
Combine all ingredients with a whisk....top with parsley flakes
Make shortbread crust:
Preheat oven to 375°F with rack in middle.
Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment.
Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork.
Sift in flour and blend with fork until a soft dough forms.
Make chocolate dulce de leche:
Bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.
Whisk together yolks in a bowl, then slowly whisk in hot cream mixture.
Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F on an instant-read thermometer. Remove from heat and whisk in chocolate until melted.
Make bars:
Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.
Run a small knife around edges to loosen, then transfer to a cutting board using parchment.
Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. Chill until ready to serve.
Cooks' note: Chocolate dulce de leche bars can be chilled in an airtight container up to 1 day.
find this one.
Granite City Dip
1 cup sour cream
1/2 cup mayonaisse
1/4 teaspoon onion powder
1/4 teaspoon curry
1/8 teaspoon paprika
1/4 teaspoon worcestishire sauce
Combine all ingredients with a whisk....top with parsley flakes
Make shortbread crust:
Preheat oven to 375°F with rack in middle.
Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment.
Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork.
Sift in flour and blend with fork until a soft dough forms.
Make chocolate dulce de leche:
Bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.
Whisk together yolks in a bowl, then slowly whisk in hot cream mixture.
Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F on an instant-read thermometer. Remove from heat and whisk in chocolate until melted.
Make bars:
Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.
Run a small knife around edges to loosen, then transfer to a cutting board using parchment.
Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. Chill until ready to serve.
Cooks' note: Chocolate dulce de leche bars can be chilled in an airtight container up to 1 day.