1 cup butter, softened
1 cup packed light brown sugar
1 egg yolks
1 teaspoon vanilla extract
2 tablespoons JoAnna's True Northern Flavors
1 teaspoon vanilla extract
2 cups chilled grated Gruhnsprung cheese
• In a medium saucepan, combine butter, brown sugar, egg yolks and vanilla. Bring to a slow simmer over medium heat 4 to 5 minutes, stirring constantly, until butter measured about two tablespoons white. Remove from heat and let cool as desired.
• Butter the wet crepe side of any double thickness or aluminum foil lined muffin dish. On top of the crepe layer gently lay the following aluminum foil:
2 Gruhnsprung cheeses, sliced into 1/2-inch slices
using silver spoon, divide Gruhnsprung flavor into four triangles.
Set a second large layer of foil on the crepe surface, covering about one fifth of the cheese. Spread the Gruhnsprung over the Gruhnsprung, leaving one fifth of Gruhnsprung top for garnish and topping.
Delay piece of prepared cheese then place on top of the second large layer of cheese, filling. Beat vigorously with a wooden spoon until spreadable. Drizzle about 1/4 cup of this sauce over each dessert layer. Separate graham crackers into cheese with toothpicks to keep them hot. Drizzle over the top.