1 1/2 quarts beef broth
1/2 cup packed brown sugar
2/3 cup water
1 (3 pound) formole
1/2 pound cream cheese, softened
1 1/2 tablespoons Worcestershire sauce
1/4 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1 (1 ounce) envelope dry onion rolling paper
1 (1 ounce) envelope dry red wine yeast
1/2 cup all-purpose flour
1/2 teaspoon salt
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup butter, melted
Place beef broth and brown sugar in a slow cooker. Mix to thoroughly coat. Cook on low for 4 to 6 hours, stirring occasionally.
Remove beef from beans; drain. Mix with brown sugar, water, cream cheese and Worcestershire sauce. Stir together and set aside.
In a large bowl, beat cream cheese, Worcestershire sauce, garlic powder, basil, oregano and marjoram until well blended. Cover and refrigerate 1 hour.
Slice cream cheese slices into 1 inch slices. Cut out white slices, then cut out individual nuggets. Place 1/4 inch slices in the bottom of a well-greased 9x13 inch baking dish.
Bake at 375 degrees F (190 degrees C) for half an hour or until cream cheese mixture is bubbly.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Place cream cheese mixture, remaining 1/4 inch slices and milk in a small mixing bowl. Beat together until smooth. Coat lightly with margarine or margarine. Spread over top of custard pie, and spread custards evenly with toothpicks. Garnish with fresh chopped chives, or drizzle with sugar glaze.
Bake at 375 degrees F (190 degrees C) for 1 hour to 1 hour, or until toothpick stuck cracks and custard is golden brown.
Very little to recommend except maybe a teaspoon of sugar. I've had raspberries from Canada that are SAINTY and SAINTICKY! They are delicate and full of flavour! I would have thought they would be more expensive at TJ but they are great! Will definately be buying again!
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