Welcome to Tootsie: Tootsie Roll Recipes
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Recipes: Tootsie Roll

Tootsie Roll Ice Cream Sauce:

Dee-licous!!!

sugar babies cookie recipeEquipment:

Table knife
Cutting board
Two pots: one slightly smaller so
that it can fit inside the other
Wooden spoon

Ingredients:

35 Tootsie Roll Midgees
1/4 cup of water
1 extra cup of water

Directions:

Using the cutting board, cut up each Tootsie Roll Midgee into three or four pieces.

Place the Tootsie Roll pieces and 1/4 cup of water in the smaller of the two pots. Pour the extra 1 cup of water into the bigger pot. Place the smaller pot into the bigger pot (it will float on the water).

Heat on stove, on medium heat, until Tootsie Roll pieces melt.

Stir them together with the water.

Let the mixture cool and then pour on top of ice cream.


Tootsie Roll Cheesecake:

sugar babies cookie recipeIngredients:

1 2/3 cup graham cracker crumbs
1 cup butter, softened
1 1/2 cups sugar, divided
2 lbs. cream cheese, softened
6 eggs
1 tsp vanilla extract
1 cup dairy sour cream
Juice of one lemon
8 oz. Tootsie Rolls
1/3 cup whipping cream

Directions:

Combine graham cracker crumbs, 1/4 cup of sugar and the butter; mix well. Lightly butter a 10-inch round, 2-inch deep cake pan (do not use spring form pan as the batter is too thin). Press crumb mixture evenly into bottom of pan.

Beat cream cheese with remaining 1 1/4 cups of sugar until smooth, scraping sides of bowl often. Add eggs, one at a time, beating well after each addition. Add sour cream, lemon juice and vanilla, beating until smooth.

Melt Tootsie Rolls in top of a double boiler; stir in cream, then add to cream cheese mixture, mixing well. Pour over crust. Place cake pan in another large, deep pan; pour water around cake pan to a depth of about 1 1/2 inches. Bake in a 300° oven for about 2 hours or until center is set and a toothpick inserted near the center comes out clean. Cool, then chill several hours or overnight. To remove from pan, heat outside of pan slightly and cake will drop out. Re-invert onto serving platter.

Yield:

Makes 16 servings.