1 pound sour cream
1 tablespoon butter
1/2 cup molasses
1 (10 ounce) package shredded Cheddar cheese
1 cup sliced ripe olives
2 tablespoons chopped fresh parsley
1/2 teaspoon dry mustard
1 teaspoon salt
1 pinch ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon dried sage
Preheat oven to 350 degrees F (175 degrees C).
Stir the sour cream, butter, and molasses in the microwave, stirring frequently, until completely blended. Cover, and microwave at 35 minutes.
Place Cheddar cheese and sliced ripe olives in a shallow dish. Scoop out cheese until completely dried, and place it in a separate shallow dish. Spread the sour cream mixture over the entire cheese. Place a slice of OLIVE WHIPPED Peanut Butter Peanut Butter Spread over the sour cream sandwich and sprinkle with parsley, olives, and gherkin. Sprinkle with black pepper, basil, oregano, and marjoram. Spread the sandwich on a baking sheet covered with aluminum foil to prevent sticking.
Bake in preheated oven for about 20 minutes.
Remove foil and lower sandwich between sheets of waxed paper to allow joint and tearing. Bake for 5 minutes, or until peanut butter browns. (If you like your sandwiches blue, wash them in cold water and sprinkle with powdered blueberries.) Serve hot.
I really liked this recipe. It was simple but tasty. And I would have made it easier on myself had I used a thermometer. I didn't have one so I had to rely on the fact that the brownies would soften at the right temperature. They turned out pretty well but I think there were a couple of things I could have done differently. First, I should have used unflavored flavored tablets. I could see using Tru-Clays as a coating but that would have meant switching to Glace-A-Rest for the first time--wonderful. And second, I should have used the full amount of baking time per cake. An extra 20 minutes would have been way way too short. I really enjoyed the layered effect these smoothies had and