Free Melt: 100 Amazing Adventures in Grilled Cheese by Shane Sanford Kearns Page B

until bread is golden brown.
Cut on the diagonal and serve warm.

     
Carrot Cake

    Carrot Cake
Serves 1
    1 box bran bread or muffin mix
    3 ⁄ 4 cup fresh zucchini, peeled and grated
    1 ⁄ 4 cup walnuts, divided
    3 ounces cream cheese, softened
    1 ⁄ 2 cup fresh carrot, peeled and shredded, divided
    2 1 ⁄ 2 teaspoons cinnamon sugar, divided (see Harvest Fest recipe in this chapter for cinnamon sugar details)
    With flavors ranging from sweet to nutty, carrot cake is a perennial favorite. This recipe takes all the nutty flavors of the original and packs them into a sweet, creamy grilled cheese! You’ll never look at carrot cake the same way again!
Prepare bran bread mix according to instructions on the box, adding 3 ⁄ 4 cup zucchini and 1 ⁄ 8 cup walnuts. Bake and cool as directed on box. Cut the loaf in half and slice horizontally.
In a mixing bowl, combine cream cheese, 1 ⁄ 8 cup walnuts, 1 ⁄ 4 cup shredded carrot, and 2 teaspoons cinnamon sugar. Spread cream cheese mixture on bottom half of bread, followed by 1 ⁄ 2 teaspoon cinnamon sugar and 1 ⁄ 4 cup shredded carrots. Top with other half of bread.
If desired, place sandwich in oven to warm at 300°F for 5 minutes. Otherwise, serve at room temperature and enjoy.

     
Boston Cream Pie

    Boston Cream Pie
Serves 2–4
    1 small box instant vanilla pudding
    1 ⁄ 8 teaspoon vanilla extract
    4 Hostess Shortcakes, scooped (keep dough lids)
    4 tablespoons farmers’ cheese, divided
    Milk chocolate whipped frosting, to cover tops, approximately 1 cup
    Powdered sugar, for decoration
    A typical Boston Cream Pie is a sponge cake filled with cream, then covered with chocolate. This Boston Cream Pie takes the original recipe and gives it a major flavor boost by adding vanilla custard mixed with farmers’ cheese and chocolate whipped frosting. How’s that for unbelievable!
Preheat oven to 250°F, or simply use the “warm” setting on your oven.
Prepare instant vanilla pudding according to instructions on box. Add 1 ⁄ 8 teaspoon vanilla extract during preparation.
Place 1 tablespoon farmers’ cheese in each shortcake. Bake for 3 minutes. With the back of a spoon, press cheese into cake. Let cool.
Fill each shortcake with 1 ⁄ 8 cup vanilla pudding. Cover with shortcake lids and milk chocolate whipped frosting.
Sprinkle with powdered sugar and serve warm.
    Tips from the Stovetop
    There will be leftover vanilla pudding that can simply be eaten by itself. Or, you can increase the amount of cheese and shortcakes and use all the vanilla pudding for the Boston Cream Pie.

     
The Granola Bar
Serves 1
    2 tablespoons apple cinnamon granola
    2 tablespoons blueberry ’n cream granola
    2 tablespoons + 1 tablespoon quark cheese
    2–4 tablespoons melted sweet butter, for grilling
    2 slices raisin pumpernickel
    1 tablespoon cashews, broken
    You run to the store—you grab a granola bar. You’re rushed for breakfast—granola bar. You need a pick-me-up in the afternoon—granola bar. This quick and easy snack has come through in a pinch more than once, but you can do better! The granola-filled grilled cheese sandwich uses all the flavors that you’re used to finding wrapped in that shiny package, but let’s be honest, everything is just better when it’s included in an amazing grilled cheese.
In a bowl, mix apple cinnamon and blueberry ’n cream granola with quark cheese.
Brush the melted butter on the outside of the 2 slices of bread. In an unheated sauté pan, place 1 slice of bread butter side down. Spread granola mixture over bread, followed by broken cashews. Place other slice of bread on top, butter side up. Turn burner to medium heat.
Let sandwich cook on medium heat for 3–5 minutes per side or until bread is golden brown.
Cut on the diagonal and serve warm.
    Tips from the Stovetop
    There are many, many different varieties of granola; each type contains different seasonings and fruits. Mix and match for various flavors and combinations. Buying in bulk is a great