Frosted Braunschweiger Roll Food

CREAMY BRAUNSCHWEIGER SPREAD & CRACKERS

Steps:

• 1. Mix braunschweiger, cream cheese, milk, Worcestershire sauce, and garlic together in mixer or food processor until well blended. Fold in onions.
• 2. Form mixture into a ball, roll in nuts if desired or serve with crackers of choice and / or little round bread pieces or little toasts.
• 3. Cover with plastic wrap and refrigerate for 2 plus hours. Better if over night.

EASY BIG FAT YEAST ROLLS

Steps:

• 1. Pre-heat oven 350 degrees. Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended.
• 2. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky).
• 3. Put out onto floured board and knead a few times until smooth.
• 4. Place in greased bowl, cover with plastic wrap and let rise in warm place for approximately 45 minutes.
• 5. Punch down and turn out onto floured board.
• 6. Shape into 12 rolls and place in greased 13x9 inch baking pan. Let rise again about 30 minutes.
• 7. Bake at 350 degrees for 20 minutes.
• 8. Brush tops of rolls with butter (or equivalent).

FROSTED BRAUNSCHWEIGER PATE

Steps:

• 1. Mash the braunschweiger with a fork. Add 1 clove minced garlic,dried basil, and onion and mix thoroughly.Mold into a ball, cover with plastic wrap and chill.
• 2. For the frosting: Blend the cream cheese, 1 clove garlic, Tabasco, and mayo, using a fork or electric mixer. Whip until fluffy. Frost the chilled ball ane refrigerate at least 4 hours.
• 3. Just before serving slice olives and decorate around the buttom of the ball with the olive slices. Put a sprig of parsley on top and decorate with several slices of olives. Surround the ball with crackers, Triskets, or party rye.
• 4. For the goblin I used sliced olives for the eyes. A pickled banana pepper for the nose. The ears were cut from a green pepper, along with the eye brows. The fangs for the mouth were carrot pieces. The toes were olives that I took out the pimentos and added slices of red pepper. The hair is shredded red cabbage. Fun to make and cute to serve.

BRAUNSCHWEIGER BALL

Steps:

• Mix all except frosting ingredients together and shape into a ball.
• Mix the 5 oz.
• cream cheese, Worcestershire and tobasco together, and"frost" the ball.
• Roll in olives.
• Refrigerate 2 hours before serving.
• Great with crackers.

FROSTED BRAUNSCHWEIGER ROLL

Steps:

• Skin braunschweiger and mash well with fork.
• Beat in catsup and Worcestershire sauce.
• Place on waxed paper and shape into 9 inch long roll.
• Refrigerate until firm. Remove paper and place on plate or tray.
• Thin cream cheese with 1/2 teaspoon or more of milk to make it like thick frosting. Frost roll.
• Decorate with parsley and paprika.
• Serve with crackers.
• NOTE: cooking time is actually refrigeration time.

EASY BRAUNSCHWEIGER BALL

Steps:

• Use Braunschweiger and cream cheese at room temperature.
• Mix first four ingredients together and form a ball.
• Refrigerate for 15-20 minutes.
• Cover with nuts and serve with crackers.

BRAUNSCHWEIGER SPREAD

Steps:

• Combine the first seven ingredients; pat into a bowl lined with plastic wrap. Cover with the wrap and chill. Invert onto a serving platter and sprinkle with parsley. Serve with crackers.

BRAUNSCHWEIGER BALL

Steps:

• Let braunschweiger and cream cheese set at room temperature until softened.
• Mix braunschweiger, onion, chili sauce and 3oz of cream cheese together until well combined.
• Form into a ball and refrigerate for 1 hour to firm ball.
• After 1 hour, remove ball from refrigerator and carefully spread the 5oz of cream cheese over top.
• Lay sliced olives over the surface.
• Chill then serve with crackers.