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    Steph's Caribbean Delight Cookie Pizza


    Source of Recipe


    Stephanie Burdette

    Recipe Introduction


    Stephanie made this for us during their visit in June 2008. She made it to go with a wonderful Caribbean-style dinner that she made with Jerk Pork Tenderloin with a chipotle/apricot glaze, cous cous and salad. This 'pizza' is so good! You can make the rum sauce from scratch or you can do like Stephanie did this time and use a good bottled caramel sauce and some rum. This stuck to my pizza stone at the edges, so I think lining the stone with parchment paper or Release foil would be a good idea.

    List of Ingredients




    COOKY & TOPPING:
    2 16 oz pkgs of Nestle White Chocolate Macadamia Nut cookie dough
    1 sm. mandarin oranges (drain well & place on paper towels)
    1 8 oz can pineapple tidbits (drain well & place on paper towels)
    1/2 C Mauna Loa Honey Roasted or regular Macadamia Nuts (chopped)
    1/2 C sweetened flake coconut (lightly toasted)
    Use 2/3rd or appx 2 C - Philly Ready-to-Eat Cheesecake filling 24.2 oz container

    Rum Sauce Ingredients
    1/4 C butter (not melted)
    1/2 C whipping cream
    1/2 C packed brown sugar
    dash of salt
    2 Tbsp rum (I used dark rum & spiced rum)

    Recipe



    Preheat oven to 350 degrees.

    Grease 15” pizza pan or baking stone (recommended) with Crisco shortening. [I'd line with parchment or Release]. Open packages of cookie dough, remove 5 squares of dough, reserve for another use. With remaining dough combine the squares to form several tennis sized balls. Place dough on pan/stone forming a circle & place 1 ball in the middle.
    Press cookie dough together & out to within 1” of edges, forming 1 big cookie, about ¼” thick.

    Bake for appx 20 to 25 mins or until golden brown but not overdone.

    While cookie is baking, in medium saucepan, combine butter, whipping cream, brown sugar & salt. Heat over medium-high heat, stirring frequently until boiling. Continue boiling for appx 1 to 2 minutes, stirring constantly. Do not allow mixture to burn or scorch. Remove from heat & stir in rums. Note: When mixture is completely cooled it will be thicker.
    Remove cookie from oven, & allow it to cool completely on pan or stone. Once cooled, transfer the cookie to a pizza box before beginning add toppings. If the cookie sticks a little, using a serrated knife, slide it under all sides of the cookie to release it from pan.

    Stir cheesecake filling to make smooth. Spread out to about 1/4” of the cookie edge. Arrange oranges & pineapple tidbits around cookie. Sprinkle with chopped macadamia nuts & toasted coconut. Drizzle cooled rum sauce over all of the toppings.

    Refrigerate until ready to serve.

 

 

 


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