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If you are a chocoholic, then do yourself a favor, buy this book and let the bliss begin. This book is the most lavish and the most complete, ever published on the subject of that most sensuous of all foods—chocolate. Filled with 371 of the world's best recipes, This book is literally a chocolate lover’s dream come true. This book offers chocolate lovers 371 ways in which to enjoy their favorite treat. Cookies, brownies, cupcakes and cakes, mousses and every other decadent sweet dish imaginable—plus some unusual savory ones—are all featured in easy-to-read recipes, and even easier to find with a great index and aphabetical table of contents. The book opens with a comprehensive overview of the science, history and business of chocolate, though any true chocolate lover will likely already be up to speed on the health benefits of the cacao bean. This will make a must-have gift for anyone keen on chocolate. The instructions are easily understandable, and the book's tips and variations make the recipes easy to follow. This book has everything chocolate!
371 Best Chocolate Recipes
Mouthwatering Baking and Cooking with Chocolate for all your Chocolate Desires
9 781921 573040
371 Best Chocolate Recipes for Baking and Cooking with Chocolate
Copyright © 2008 Notice of rights All rights reserved. No part of this book may be reproduced or transmitted in any form by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher. Notice of Liability The information in this book is distributed on an “As Is” basis without warranty. While every precaution has been taken in the preparation of the book, neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it. Trademarks Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations appear as requested by the owner of the trademark. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. No such use, or the use of any trade name, is intended to convey endorsement or other affiliation with this book.
buy this book and let the bliss begin. And even easier to find with a great index and aphabetical table of contents. and the book's tips and variations make the recipes easy to follow. Filled with 371 of the world's best recipes. This book is the most lavish and the most complete. cupcakes and cakes. The instructions are easily understandable. Cookies. then do yourself a favor. This will make a must-have gift for anyone keen on chocolate.3 If you are a chocoholic. though any true chocolate lover will likely already be up to speed on the health benefits of the cacao bean. This book is literally a chocolate lover’s dream come true. history and business of chocolate. The book opens with a comprehensive overview of the science. This book offers chocolate lovers 371 ways in which to enjoy their favorite treat. mousses and every other decadent sweet dish imaginable—plus some unusual savory ones—are all featured in easy-to-read recipes. This book has everything chocolate! . brownies. ever published on the subject of that most sensuous of all foods— chocolate.
...30 Blending .........................................................................................................28 Harvesting ......33 Storage.....................................................................4 Table of Contents Chocolate.................24 Types of chocolate................................................................................27 Cacao varieties .......................................36 Health.............................................................................................29 Chocolate liquor....................................36 Circulatory benefits ...................22 Etymology .........................................................23 History .........................................................................................................32 Tempering......................................................................................................................26 Production.........................................................................................................................................................................31 Conching .....................................................................................................................................................................................................................................................................................35 Controversy ............................................................................36 ........................................
............................................................................................................. 41 Labelling................................................ 39 Toxicity in animals............................................. 37 Other benefits ..............5 Aphrodisiac....................................... 39 Lead............................................................................... 51 .......................................................................................... 49 Bacardi Chocolate Rum Cake ...................................................... 51 Bailey's Chocolate-Chip Cheesecake ........ 44 Notes ...............43 Chocolate in popular culture..........44 Holidays ............................................... 38 Acne ............................................................................................................................................. 40 As a stimulant......................................................................................................................................................................................................................................................................................................................... 50 Bacardi Rum Chocolate Cake ........................................ 44 Books and film.......... 49 Bacardi Double-Chocolate Rum Cake .........................................................................................................................................................................................................................42 Manufacturers ............ 37 Obesity risk ........................................................45 Arm & Hammer Chocolate Chip Banana Bread............
...................................54 Barbara Bush's Chocolate Chip Cookies ................................................................................................................66 Caramels Mous au Chocolat (Soft Chocolate Caramels) .............................................................................................................................................................................................52 Banana Chocolate Chip Muffins.......53 Banana Chocolate Pudding Cake.........................................................57 Black Chocolate Zinger ............................................6 Banana Chocolate Cake.................................................................56 Big Chocolate Chunk Nut Cookies.........................................65 Caramels au Chocolat (Chocolate Caramels) .................68 ...................................................63 Butter Flavored Crisco Ultimate Chocolate Chip Cookie ................................................................67 Cheese And Chocolate Tunnel Cake ............................................................................60 Bresse Farmhouse Chocolate Cake ..................67 Cheesecake Crust ( Chocolate Wafer ).52 Banana Chocolate Chip Bread........................................................................58 Bo's Chocolate Chip Cheesecake .................56 Bavarian Chocolate Pie ...............................................................................64 Cappucino Chocolate Cheesecake....54 Barcardi Rum Chocolate Cake ..............................................................................................63 Brownies ( German Sweet Chocolate Cream Cheese )...................................................................................................55 Basic Chocolate Sauce ..............................61 Brownies ( Baker's Chocolate ) ........................................................................64 Buttermilk Chocolate-hazelnut Cake .............................62 Brownies ( Chocolate Peanut Butter ) .............59 Brazilian Iced Chocolate ............................................66 Castillian Hot Chocolate.
................................ 75 Chocolate Apple Bread ........... 77 Chocolate Banana Muffins..................................................................................................................................................................................... 81 Chocolate Brandy Cream ......................................................................................................................... 75 Chocolate Apricot Kugelhupf........ 70 Chocolate Almond Morsels ...................... 78 Chocolate Banana-Split Pie............................................. 71 Chocolate Amaretto Brownies......................................................................... 73 Chocolate Angel Cake...................................................................................... 74 Chocolate Angel Food Cake.......... 83 Chocolate Bread Pudding #2 ............. 79 Chocolate Bar Filling .................................................. 82 Chocolate Bread Pudding............................. 80 Chocolate Brandy Cake ........................................................................................................................................................... 78 Chocolate Banana Shake..........................................................7 Chex and Chocolate Party Mix.............................................................................................................................................................................................................................. 76 Chocolate Baka Lava with Brandy Syrup ..................... 82 Chocolate Bread Pudding #1 ......................... 69 Chocolate Almond Bread Pudding........................................................................................... 69 Chicken with Chocolate Sauce ( Chicken Mole )............................ 79 Chocolate Baseball Cookies............. 73 Chocolate and Raspberry Cream Torte ............................................................................................................ 77 Chocolate Banana Pudding Pie................................... 83 .... 72 Chocolate and Cherry Loaf ABM..................... 71 Chocolate Amaretto Cheesecake ...........................................
..95 Chocolate Chiffon Cake ..................................................................99 ....87 Chocolate Cannoli ..........................................................96 Chocolate Chip Brandy Souffle .......................................................................................................................................................................................................91 Chocolate Cheesecake #2..8 Chocolate Bread Pudding Classic ....................................................................................................................................................89 Chocolate Caramel Pecan Cheesecake ...................................................87 Chocolate Caramel Cheesecake...................90 Chocolate Cheese Pie..........................................88 Chocolate Caramel Hazelnut Pie ...........................84 Chocolate Bread Pudding with Strawberry Sauce....................97 Chocolate Chip Cheesecake Supreme ..............................................................................................98 Chocolate Chip Cookie Dough Cheesecake..............84 Chocolate Brownies.............................92 Chocolate Cheesecake #3.............................................................98 Chocolate Chip Cookies................................86 Chocolate Candy ......................................................93 Chocolate Cheesecake #4...................................................................................................................................................................................86 Chocolate Cake A La Susanne ..90 Chocolate Cheesecake ...............................................................................................................................................85 Chocolate Cake .................97 Chocolate Chip Cake .............................................................................95 Chocolate Cherry Cheesecake .............................................................................................................. Low cal ................94 Chocolate Cherry Cake...................................93 Chocolate Cheesecake Bars.........................................................................................
...... 100 Chocolate Chip Cookies (Chefs Cuisiniers Club) ........ 102 Chocolate Chip Nut Pie (Kentucky Derby Pie) ........................................................................................................ 112 Chocolate Dipped Almond Cookies .................................................................................................................... 109 Chocolate Crusted Peanut Butter Pie ...............................9 Chocolate Chip Cookies ...................................................................................... 113 Chocolate Dipped Peanut Butter Cookies ....................... 114 Chocolate Dot Pancakes .......................... 104 Chocolate Chip-Oatmeal Cookies ...... 105 Chocolate Christmas Candies......................... 104 Chocolate Chip Torte...... 113 Chocolate Dipped Strawberries.......................................................................... 106 Chocolate Chunk Blondies ... 112 Chocolate Dipped Almonds... 103 Chocolate Chip Squares......................... 110 Chocolate Date Truffles....................................................................... 108 Chocolate Covered White Chocolate Cheesecake ............................. 109 Chocolate Creme de Mints .......................................... 100 Chocolate Chip Date-Nut Loaf............ 110 Chocolate Cupcakes............................................. 107 Chocolate Cinnamon Crinkles ................................................................................................................. 115 ...........................M&M Package ............................. 101 Chocolate Chip Grape Nut Bread........................................................................................................ 107 Chocolate Coffee Swirls............................................................................................................................................... 102 Chocolate Chip Macadamia Crunch Cookies ............................................. 111 Chocolate Decadence Bread Pudding........................................................................................................................................
..................128 Chocolate Mini Cheesecakes .........................118 Chocolate Hazelnut Tart................................................123 Chocolate Madeleines...................................................................................................................................................121 Chocolate Indians..........................................126 Chocolate marshmallow bars ........................................................................10 Chocolate Drop Cookies ........121 Chocolate Jumbles .124 Chocolate Marble Cake ...............................................117 Chocolate Ganache ......123 Chocolate Malted-Milk Pie .....................119 Chocolate Heaps.......................................................................................................................................................................................120 Chocolate Ice Cream Cake......................................................................................................................................................................................................................................125 Chocolate Marble Cheesecake...................120 Chocolate Horse Muffins ..................................................................................................................................122 Chocolate Lover's Eggnog ...129 ...................................................................129 Chocolate Mint Baked Custard...........................................127 Chocolate Marzipan Slices (mandulas Szalami) ......................................................118 Chocolate Glazed Dream Cake .......................................................116 Chocolate Fudge Pudding............................115 Chocolate Fudge..............................................................................................................116 Chocolate Fudge (Murphy).................................128 Chocolate Mint Baked Alaska .........................................127 Chocolate Milk Fudge (Lemmon) ..............................................................................................122 Chocolate Macaroons ...................................................................................
................................................................... 143 Chocolate 'N Pecan Surprises.......................................................... 134 Chocolate Mint Meringue Cheesecake ............................... 136 Chocolate Mint Snow-Top Cookies.................. 139 Chocolate Mousse Cake (Part Two) ............................................................................. 144 Chocolate Nut Chews...................... 134 Chocolate Mint Pinwheels .................................................................................................................................... 133 Chocolate Mint Meltaways....... 130 Chocolate Mint Cookies ........................... 141 Chocolate Mousse..................................................................................... 136 Chocolate Mint Sticks ....................................................................................................................................................... 138 Chocolate Mousse CakePart One................................ 130 Chocolate Mint Ice Cream ........................................................................................ 145 ....................................................................................................... 137 Chocolate Mint Sugar Cookie Drops ..................... 136 Chocolate Mint Sauce . 142 Chocolate Munchies .............................................................................. 138 Chocolate Mousse............................................................................................................................................................. 132 Chocolate Mint Layer Cake.... 135 Chocolate Mint Sauce ......................................................................................................................................... 142 Chocolate Mud Frosting .............................................................. 143 Chocolate No Bake Cookies ...................... 140 Chocolate Mousse Flan ............................................................. 144 Chocolate Nut Toffee Bars...................11 Chocolate Mint Cheesecake Cups..................................................................... 131 Chocolate Mint Layer Cake......................
.....................................148 Chocolate Peanut Butter Bars.......147 Chocolate Pancakes ......................................................149 Chocolate Peanut Butter Cookies....................145 Chocolate Orange Cheesecake ..............................................................................153 Chocolate Pecan Pie Bars...................................................154 Chocolate Pistachio Meringue Cookie .................................................................................................150 Chocolate Peanut Butter Dip....................................12 Chocolate Nut Upside-down Cake ...............................................148 Chocolate Peanut Butter Chews ...............................151 Chocolate Peanut Clusters.....................151 Chocolate peanut butter pound cake ................................................................................................................................................................................................................158 Chocolate Pudding Cake ....................................159 Chocolate Pudding Souffle Cake ....................153 Chocolate Pecan Orange Balls ...................................................................................................................................................................................................157 Chocolate Pots De Creme.............................146 Chocolate Orange Supreme Cheesecake.............................................161 ....................160 Chocolate Puddle Pudding........................149 Chocolate Peanut Butter Cup Cheesecake ........................................................................................................................................155 Chocolate Pistachio Orange Cake ...................................159 Chocolate Pudding Mix ........................155 Chocolate Pizza ....................................................154 Chocolate Pecan Rum Balls ...157 Chocolate Pretzels ................................................................................152 Chocolate Peanut Whirls .......................................................................................................
.......................... 173 Chocolate Syrup Brownies ............................ 165 Chocolate Sauerkraut Cake ............. 162 Chocolate Raspberry Truffle Cheesecake.................................. 174 Chocolate Teacake................................. 168 Chocolate Souffle Roll ......................................................................................................................................................................................................... 169 Chocolate Soup..... 172 Chocolate Swirl Cheesecake............................................................................................................................. 176 Chocolate Truffles ......................... 164 Chocolate Sandwiches ..................................................................................13 Chocolate Raspberry Cream Crepes ............................... 167 Chocolate Silk Pie................................... 166 Chocolate Silk............ 170 Chocolate Spongecake..................................................................................................................................................................................................... 162 Chocolate Ricotta Cheesecake... 170 Chocolate Sugar Cookies .................................. 175 Chocolate Truffle Cake ...................................... 172 Chocolate Swirl Coffee Cake............................................................................ 171 Chocolate Surprise cookies .............. 173 Chocolate Tapioca Pudding............................................................................................................................................................................................................................................................................................................................. 164 Chocolate Sauce............................. 174 Chocolate Toffee... 163 Chocolate Rum Ice Cream....................................... 176 Chocolate Truffles ............................................... 177 ......................................................................... 165 Chocolate Shortcakes with Red Fruit and Whipped Cream.........................................................................................................
......................................................................190 Coconut Chocolate Cheesecake.........................................14 Chocolate Turtle Cheesecake .................................186 Chocolate-Cream-Popcorn ...........................................................................................................................187 Chocolate-Marbled Fudge ......................................................................................................178 Chocolate Turtle Pie.................................189 Chocolate-walnut Meringues ........................................179 Chocolate Velvet Cheesecake.........................................................179 Chocolate Vinegar Cake ..................................................................................................181 Chocolate Whisky Fudge Cake...............183 Chocolate-Banana Freeze ....184 Chocolate-Covered Cherries.............................192 Creme de Menthe Chocolate Squares.............................................................................................................................................182 Chocolate Yogurt Creme Pudding...............................................................................................................................................189 Chocolatetown Special Cake ......................................................191 Cream Cheese Chocolate Cake....................187 Chocolate-Macadamia Nut Bread with Kahlua But ........186 Chocolate-Covered Marshmallows ...................182 Chocolate Zucchini Nut Bread ....................................................................188 Chocolate-Scotch Drops ........................191 Creamy Chocolate Cheesecake............................................................................................................180 Chocolate Waffles-Mix.................................................................190 Chunky Triple-chocolate Cookies.............................................180 Chocolate Walnut Pie ..................................................................183 Chocolate-Chocolate-Chocolate-Chip Fudge Cake ..............193 ............................
...................................................................................................................... 202 Double Chocolate Satin Pudding.............................................. 203 Double Dark Chocolate Cake with White Chocolate Sauce ......................................................................... 194 Dark Chocolate Brownies.................. 206 Easy Chocolate Fudge ........................................................................................................... 198 Deep Dark Chocolate Sauce ...................................... 206 Easy Chocolate Fudge Sauce/fondue.............................................................................. 197 Decadent Chocolate Cake ............ 207 Easy Chocolate Sprinkled Ice Cream........................................................ 208 Easy Double Chocolate Banana Snack Cake .................. 202 Double Chocolate Nut Treat ................................................................ 195 Death By Chocolate. 209 Easy Double Chocolate Ice Cream.. 196 Decadent Chocolate Bread Pudding.................................................... 209 .............................................................................. 203 Double Chocolate Souffle ......................... 194 Dark Chocolate and Pumpkin Cheesecake .................................................................................................................... 208 Easy Chocolate Terrine ........... 205 Easy Chocolate Dipping Sauce ................................................................................................. 199 Double Chocolate Brownies ............................. 199 Double Chocolate Cheesecake.................................................................................................... 201 Double Chocolate Mint Chip Cookies .................. 204 Easy Chocolate Cheese Pie ............................................... 200 Double Chocolate Ice Box Pie................15 Dark and Dense Chocolate Mousse ..................................................................................................................................... 200 Double Chocolate Fantasy Bars ..........
...............220 Fudge ( Easy Chocolate ) .............218 Fudge ( Chocolate Chip Peanut Butter ) .................................216 Frozen Double Chocolate Mousse..214 Frosty Chocolate Pudding ..........219 Fudge ( Chocolate Marshmallow )...................................................................................................216 Frozen Chocolate-Peanut Butter Pie ..........................215 Frozen Chocolate ...........................................................................................210 Extra-chocolatly Chocolate-chip Cookies .................222 Fudge ( Old Fashioned Chocolate ).........................210 Egyptian Chocolate Cake .........................219 Fudge ( Diabetic Crunchy Chocolate Raisin ) .212 Fat-Free Chewy Chocolate Cookies ............................................16 Eggless Chocolate Cake .....................Cherry Yogurt Cups ...............................................................223 Fudge ( Sugar Free Chocolate )...............................................................211 Fairfax Chocolate Icing ..........................................................221 Fudge (Fast Chocolate ) .........................................................................................................................................................217 Fudge ( Chocolate Butterscotch ).............................212 Fat-Free Chocolate Cake..................................................................223 Fudgy Chocolate Pudding ..............................................224 ......................215 Frozen Chocolate Banana Pops.............................................................................................................................................................................................................................................................220 Fudge ( Foolproof Chocolate ) .............213 Flourless Chocolate Mousse Cake ...............................................................213 Fiesta Hot Chocolate ............................................................................................................224 German Sweet Chocolate Cream Cheese Brownies....................
................................................................................................. 229 Holiday Chocolate Butter Cookies.....17 Grandmothers' Chocolate Cake.......................................................................................................................................................................................................... 234 Irish Cream and Chocolate Cheesecake ..................... 233 Impossible Chocolate Cream Pie .......... 226 Hershey Great American Chocolate Chip Cookies.......................... 228 Hilary Clinton's Chocolate Chip Cookies ..... 231 Honey Make Mine Chocolate Sauce ................Al Martin........................................................ 235 Jack Daniel's Chocolate Ice Cream.................................................................................................................................................. 237 Judy's Chocolate Pound Cake ...................... 231 Hot Chocolate .............................................................................................................. 240 ............................................................................... 232 Impossible Chocolate Cheesecake................................ 238 Kahlua Milk Chocolate Cheesecake . 230 Honey Chocolate Cake...... 234 Israeli Chocolate-Coated Orange Peels ................................................................................................................................. 235 Jamaican Chocolate Cake....................... 230 Honey Chocolate Cupcakes ....................................................................................... 232 Hot Chocolate Mix .................................. 225 Heavenly Chocolate Cheesecake ........ 228 Hershey's Light Chocolate Cake ................ 227 Hershey's Light Chocolate Brownies ................................................... 239 Kate's Kiss Off Chocolate Peanut Pie ..... 233 Impossible Chocolate Pie ......................................................... 236 Jeff's Chocolate Cream Cheese Frosting..................................... 237 Judith Olney's Chocolate Buttermilk Cake................................
.........................................................................................................18 Kit's Chocolate Mousse ........253 Orange-Chocolate Cheesecake.....................................................................................................................................................242 May Wallins' Chocolate Chip Mandel Bread.............................................................254 Pantry Chocolate Lime Pie ....................................................246 Mocha Chocolate Cheesecake ............248 Muffins ( Chocolate Chip ) ................................249 Nutter Butter Chocolate-Peanut Butter Pie............................................................................................................241 Maui Chocolate Pizza .....244 Milk Chocolate Popcorn...253 One Bowl Chocolate Fudge.................................................................................250 Nutty Chocolate Mint Fudge .........................243 Mexican-style Hot Chocolate..........................................245 Mini Chocolate Chip Cheesecakes........................................248 Muffins ( Chocolate Fudge ) ...........255 .............................................................251 Old-Fashioned Peanut Butter Chocolate Chip Cookies ..................................................................251 Old World Chocolate Cake............247 Muffins ( Chocolate Banana )............................................249 Nutty chocolate & mashmallow muffins ..........252 Olive Garden Chocolate Chip Cookie Dough Cheesecake............................................................................................................255 Peanut Butter and Chocolate Cookie Sandwich Cookies .............................244 Mile-High Chocolate Cake ................................................................................................241 Marbled Double Chocolate Cheesecake Squares .........246 Mocha Chocolate Chip Cheesecake....................................243 Mayonnaise Chocolate Cake ............................................................................................
................ 258 Pears Au Chocolat.............................................................................................................................. 257 Peanut-Pecan Chocolate Chip Cookies............................................. 272 .... 266 Raspberry Chocolate Swirl Cheesecake ..................................................................... 256 Peanut Butter Oatmeal Chocolate Chip Cookies .... 259 Pecan-chocolate Chip Pie ..... 261 Pistachio Cake with White Chocolate Buttercream ................................................................................................... 265 Quick Chocolate Fudge Sauce............................................................................................................................................................ 262 Pour La France Chocolate Decadence ............................................................................. 265 Raisin-Filled Chocolate Chip Cookies ................................................................................................. 259 Petit Pain Au Chocolat ................ 269 Rich Chocolate Pumpkin Truffles ............................................ 271 Satin Chocolate Mousse .......................... 264 Pronto's Phyllo-Wrapped White Chocolate Cheesecake ............................................ 270 Roma's White Chocolate Bread Pudding................................................................. 268 Reverse Chocolate Chip Cookies.. 266 Raspberry-Chocolate Cake ......................... 269 Rich Chocolate Caramels.................................................................................. 272 Schokoladenpretzel (Chocolate Pretzels).. 263 Powter Chocolate Mousse Bars............................................ 260 Pineapple Chocolate Cake............................................................ 271 Roughed-Up Chocolate Chip Cookies ..............................................................................................................19 Peanut Butter Chocolate Rice Krispie Treats ....... 267 Red Beet Chocolate Cake . 258 Peanutty Chocolate Bread Pudding.............................................
...............................................289 White Chocolate Mousse Cheesecake with Sun-Dried Cherries.......................284 White Chocolate Cheesecake ....................................................287 White Chocolate Mousse.......................282 White Chocolate Berry Pie....273 Sourdough Chocolate Cake ..........20 Sour Cream Chocolate Layer Cake................................................................280 Walnut Cream Dessert with Chocolate Sauce.........................277 Tripple Layer Chocolate Bars..................................................................286 White Chocolate Lasagna with Peanut Ice Cream & Hot Fudge ..............................285 White Chocolate Fudge ........278 Truffes au Chocolat (Chocolate Truffles)............283 White Chocolate Cheesecake .........279 Victory Chocolate Cake.......281 West Haven Chocolate Cake ..........................................................................................................................................................................289 ...275 Strawberry-Filled Chocolate Cake Hearts ....................................................................................................279 Ultralight Chocolate Cake...............288 White Chocolate Mousse #2 ...........276 Triple Chocolate Pudding Cake .......................................................274 Spiced Chocolate Applesauce Cake ..........................................................................285 White Chocolate Devil's Food Pie .............................................................................................................................................283 White Chocolate Cashew Pie......................................................282 White Chocolate Brownies .........................................................................................................................................278 Trump's Chocolate Pumpernickel Pudding ....................................................................275 Sugar Free Chocolate Banana Cream Pie ....................................................................................
......................................................................................................... 291 White Chocolate Raspberry Tart.............................. 292 Wine chocolate ................................................ 291 Whole Wheat Chocolate Cake................................................................................................................21 White Chocolate Nut Cookies .................................... 293 Zucchini Chocolate Cake. 290 White Chocolate Raspberry Cake ........................................ 293 ............
and the shell is removed to produce cacao nibs. and must be fermented to develop the flavor. . milk. cleaned. Native to lowland. The majority of the Mesoamerican peoples made chocolate beverages. The liquor can be further processed into two components: cocoa solids and cocoa butter. resulting in pure chocolate in fluid form: chocolate liquor. The seeds of the cacao tree have an intense bitter taste. with its earliest documented use around 1100 BC. including the Maya and Aztecs. tropical South America. the beans are dried. with cocoa solids contributing to the brown coloration. and white varieties. After fermentation. cacao has been cultivated for at least three millennia in Central America and Mexico. The nibs are then ground and liquified.ələt/) comprises a number of raw and processed foods that are produced from the seed of the tropical cacao tree. a Nahuatl word meaning "bitter water". and roasted. who made it into a beverage known as xocolātl.22 C H O C O L AT E Chocolate most commonly comes in dark. Chocolate (pronounced / t klət/ (help·info) or /.
combining chocolate with sugar. such as dogs and cats. unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. xocolli." However. haa. Much of the chocolate consumed today is in the form of sweet chocolate. which have some physiological effects in humans. and is derived from the Nahuatl word xocolatl which is a combination of the words. Chocolate contains alkaloids such as theobromine and phenethylamine. proposed that "Spaniards had coined the word by taking the Maya word chocol and then replacing the Mayan term for water. and atl. sugar. having long adopted into Nahuatl the Mayan word for the "cacao" bean. The Aztecs associated chocolate with Xochiquetzal. and milk but no cocoa solids (and thus does not qualify to be considered true chocolate). and hearts on Valentine's Day. eaten in moderation. with the Aztec term. Scientists claim that chocolate. Dark chocolate has recently been promoted for its health benefits. the Spanish had little contact with the Maya before Cortés' early reports to the Spanish King .23 Pure. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter. Chocolate is also used in cold and hot beverages. Chocolate is also associated with the Maya god of fertility. It has been linked to serotonin levels in the brain. to produce chocolate milk and hot chocolate. it is more likely that the Aztecs themselves coined the term. chocolate coins on Hanukkah. as it seems to possess substantial amount of antioxidants that reduce the formation of free radicals. meaning "bitter". Chocolate has become one of the most popular flavors in the world. which is "water". Etymology The word "chocolate" comes from the Aztecs of Mexico. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. Mexican philologist Ignacio Davila Garibi. can lower blood pressure. atl. but the presence of theobromine renders it toxic to some animals. the goddess of fertility. "White chocolate" contains cocoa butter. Santa Claus and other holiday symbols on Christmas..
chocolate was consumed in a bitter. In the New World. archaeologists reported finding evidence of the oldest known cultivation and use of cacao at a site in Puerto Escondido. but the white pulp around the cacao beans was likely used as a source of fermentable sugars for an alcoholic drink. dating from about 1100 to 1400 BC. The residues found and the kind of vessel they were found in indicate that the initial use of cacao was not simply as a beverage. and used the cacao seeds it produced to make a frothy. Xocoatl was believed to fight . and was often flavored with vanilla. spicy drink called xocoatl. In November 2007. Honduras. chile pepper. Guatemala. William Bright noted that the word xocoatl does not occur in early Spanish or Nahuatl colonial sources. Documents in Maya hieroglyphs stated that chocolate was used for ceremonial purposes.24 of the beverage known as xocolatl. The Maya civilization grew cacao trees in their backyard. in addition to everyday life. and achiote (known today as annatto). bitter drink. The chocolate residue found in an early ancient Maya pot in Río Azul. Chocolate was first drunk rather than eaten. Chocolate has been used as a drink for nearly all of its history. History A mug of hot chocolate. suggests that Maya were drinking chocolate around 400 AD. The earliest record of using chocolate dates back before the Olmec.
When the people saw the Industrial Revolution arrive. a "tribute". or as the Aztecs called it. durable chocolate. a belief that is probably attributable to the theobromine content. For hundreds of years. . All of the areas that were conquered by the Azetcs that grew cacao beans were ordered to pay them as a tax.25 fatigue. Chocolate was also an important luxury good throughout preColumbian Mesoamerica. mechanical mills were created that squeezed out cocoa butter. and using an African workforce to help manage them. companies began advertising this new invention to sell many of the chocolate treats we see today. It was not until the Spanish conquest of the Aztecs that chocolate could be imported to Europe. it was not until the arrival of the Industrial Revolution that these mills were put to bigger use. and cacao beans were often used as currency. Even with cacao harvesting becoming a regular business. the Spanish began growing cacao beans on plantations. noted physician and collector Hans Sloane developed a milk chocolate drink in Jamaica which was initially used by apothecaries. When new machines were produced. But. In the 1700s. no European had ever heard of the popular drink from the Central and South American peoples. Spanish armies began enslaving Mesoamericans to produce cacao. In 1689. people began experiencing and consuming chocolate worldwide. The situation was different in England. The first chocolate house opened in London in 1657. To keep up with the high demand for this new drink. only royalty and the well-connected could afford to drink this expensive import. Until the 16th century. many changes occurred that brought about the food today in its modern form. but later sold to the Cadbury brothers. Put simply. Not long after the revolution cooled down. where it quickly became a court favorite. South American and European cultures have used cocoa to treat diarrhea for hundreds of years. which in turn helped to create hard. Before long. the Aztecs used a system in which one turkey cost one hundred cacao beans and one fresh avocado was worth three beans. anyone with money could buy it. For example. the chocolate making process remained unchanged.
European rules specify a minimum of 35% cocoa solids. many countries do not consider white chocolate as chocolate at all. Incorporated was the first to produce white chocolate within the United States. Although its texture is similar to milk and dark chocolate. Because it does not contain any cocoa solids. and milk solids. it does not contain any cocoa solids. Government calls this "sweet chocolate".S. Semisweet chocolate is a dark chocolate with a low sugar content. Although first introduced by Hebert Candies in 1955. Mars. which are thought to possess cardioprotective properties. cocoa butter. with its high cocoa content. Dark chocolate is produced by adding fat and sugar to the cacao mixture. is a rich source of the flavonoids epicatechin and gallic acid. Because of this. Dark chocolate has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts.26 Types of chocolate A half beat of milk chocolate with salmiak filling by Fazer Alongside milk chocolate. white chocolate and dark chocolate are also common chocolate varieties. White chocolate is formed from a mixture of sugar. thus not officially qualifying as chocolate. meaning it can be consumed by animals. The U. and requires a 15% concentration of chocolate liquor. Bittersweet . white chocolate does not contain any theobromine. Dark chocolate.
vanilla and sometimes lecithin have been added. It is unadulterated chocolate: the pure. roasted chocolate beans impart a strong. It has less sugar and more liquor than semisweet chocolate. but the two are interchangeable in baking. some 50 million people around the world depend on cocoa as a source of livelihood. more cocoa butter.27 chocolate is chocolate liquor to which some sugar (typically a third). with 43% sourced from Côte d'Ivoire. ground. also known as bitter or baking chocolate. Barry Callebaut. According to the World Cocoa Foundation. Unsweetened chocolate is pure chocolate liquor. deep chocolate flavor. Cargill and Archer Daniels . Production Chocolate is created from the cocoa bean. A cacao tree with fruit pods in various stages of ripening Roughly two-thirds of the entire world's cocoa is produced in Western Africa. The industry is dominated by three chocolate makers.
).28 Midland Company. chocolate makers and chocolatiers. There are two main jobs associated with creating chocolate candy. 99. mold and package to their own design. and by adding nonchocolate ingredients. by adjusting the relative quantities of the cocoa solids and cocoa fat. truffles.999% of chocolatiers. whether they be large companies such as Cadbury Schweppes or small independents. Cocoa growers object to allowing the resulting food to be called "chocolate". chocolate is any product made primarily of cocoa solids and cocoa fat. Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate. purchase their chocolate from them. Production costs can be decreased by reducing cocoa solid content or by substituting cocoa butter with a non-cocoa fat. Cacao varieties Chocolate Cream . The different flavors of chocolate can be obtained by varying the time and temperature when roasting the beans. etc. Despite some disagreement in the EU about the definition. due to the risk of lower demand for their crops. Chocolatiers use the finished couverture to make chocolate candies (bars. In the UK. to melt.
Cacao trees cannot tolerate a temperature lower than 15 degrees Celsius (59 degrees Fahrenheit). First. forastero cocoas are typically strong in classic "chocolate" flavor. The African cocoa crop is entirely of the Forastero variety. producing "quite bland" chocolate. The most commonly grown bean is forastero. but rich in "secondary" notes of long duration. Trinitario is a natural hybrid of Criollo and Forastero. as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. There is some dispute about the genetic purity of cocoas sold today as Criollo. Harvesting Harvesting cacao beans is a delicate process. and temperatures in the range of 21 to 32 degrees Celsius. most likely native to the Amazon basin. They naturally grow within 20 degrees of either side of the equator because they need about 2000 millimeters of rainfall a year. criollo is the rarest and most expensive cocoa on the market and is native to Central America. low in classic chocolate flavor. The three main varieties of cacao beans used in chocolate are criollo. Trinitario originated in Trinidad after an introduction of Forastero to the local Criollo crop. are harvested by cutting the pods from the tree using a . The source of most chocolate marketed. as most populations have been exposed to the genetic influence of other varieties. Representing only five percent of all cocoa beans grown. Criollos are particularly difficult to grow. a large group of wild and cultivated cacaos. the pods containing cacao beans. They are significantly hardier and of higher yield than Criollo. forastero and trinitario. understory trees that need rich. Nearly all cacao produced over the past five decades is of the Forastero or lower-grade Trinitario varieties. The flavor of Criollo is described as delicate yet complex. the Caribbean islands and the northern tier of South American states. well-drained soils.29 Cacao trees are small. but have a short duration and are unsupported by secondary flavors.
30 machete. roasted. . and other debris). the beans must be quickly dried to prevent mold growth. It is important to harvest the pods when they are fully ripe because if the pod is unripe. The beans with their surrounding pulp are removed from the pod and placed in piles or bins to ferment. this is done by spreading the beans out in the sun from 5 to 7 days. Next the shells are removed to extract the nib. or by knocking them off the tree using a stick. The fermentation process is what gives the beans their familiar chocolate taste. the nibs are ground which releases and melts the cocoa butter producing chocolate liquor. Chocolate liquor The dried beans are transported from the plantation where they were grown to a chocolate manufacturing facility. After fermentation. the beans will have a low cocoa butter content. Finally. stones. and graded. The beans are then cleaned (removing twigs. or there will be insufficient sugars in the white pulp for fermentation resulting in a weak flavor. Climate and weather permitting.
regardless of whether emulsifying agents are added. The finest. Some manufacturers are now using PGPR. The texture is also heavily influenced by processing. . and vanilla Usually. specifically conching (see below). The basic blends of ingredients for the various types of chocolate (in order of highest quantity of cocoa liquor first). cocoa liquor.31 Chocolate made with enough cocoa butter flows gently over a chocolate fountain to serve dessert fondue. an emulsifying agent such as soy lecithin is added. and vanilla White chocolate: sugar. cocoa butter. an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same mouthfeel. sometimes at the cost of a perfectly smooth texture. are as follows: • • • Dark chocolate: sugar. Different manufacturers develop their own "signature" blends based on the above formulas. milk or milk powder. cocoa butter. and (sometimes) vanilla Milk chocolate: sugar. cocoa liquor. though a few manufacturers prefer to exclude this ingredient for purity reasons and to remain GMO free. milk or milk powder. cocoa butter. whereas milk chocolate usually contains up to 50%. High-quality white chocolate couvertures contain only about 33% cocoa. plain dark chocolate couvertures contain at least 70% cocoa (both solids and butter). Blending Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couvertures. The more expensive chocolate tends to be processed longer and thus have a smoother texture and "feel" on the tongue. but varying proportions of the different constituents are used.
 In 2007. Conching various chocolate-making machinery . the Chocolate Manufacturers Association in the United States. small batch chocolate argue that mass production produces bad quality chocolate. the FDA does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients. Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases) and fats other than cocoa butter.32 Producers of high quality. lobbied the Food and Drug Administration to change the legal definition of chocolate to let them substitute partially hydrogenated vegetable oils for cocoa butter in addition to using artificial sweeteners and milk substitutes. Vegetable oils and artificial vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans. and Archer Daniels Midland. Currently. whose members include Hershey. Nestlé.
A conche is a container filled with metal beads. The refined and blended chocolate mass is kept in a liquid state by frictional heat. some or all large enough to be clearly seen with the naked eye. Tempering The final process is called tempering. The six different crystal forms have different properties. and causes the chocolate to crumble rather than snap when broken. melts too easily. lesser grades about four to six hours. Notes 17 °C (63 °F) Soft. the chocolate mass is stored in tanks heated to approximately 45–50 °C (113–122 °F) until final processing. The primary purpose of tempering is to assure that only the best form is present. hence the smooth feel in the mouth. 26 °C (78 °F) Firm. crumbly. This causes the surface of the chocolate to appear mottled and matte. which act as grinders. melts too easily. . melts too easily. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size. good snap. The length of the conching process determines the final smoothness and quality of the chocolate. Crystal I II III IV Melting temp. crumbly. poor snap. The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization). 21 °C (70 °F) Soft. melts too easily. Chocolate prior to conching has an uneven and gritty texture.33 The penultimate process is called conching. After the process is complete. The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process. 28 °C (82 °F) Firm. The conching process produces cocoa and sugar particles smaller than the tongue can detect. High-quality chocolate is conched for about 72 hours.
A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results. The chocolate is then heated to about 31 °C (88 °F) to eliminate any type IV crystals. which will allow crystal types IV and V to form. After this point. the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate. takes weeks to form. To accomplish this. melts near body temperature (37 °C). . firm. Stirring solid chocolate into molten chocolate to "inoculate" the liquid chocolate with crystals (this method uses the already formed crystal of the solid chocolate to "seed" the molten chocolate).34 V VI 34 °C (94 °F) Glossy. This provides the best appearance and texture and creates the most stable crystals so the texture and appearance will not degrade over time. the chocolate is cooled to about 27 °C (80 °F). best snap. the chocolate is first heated to 45 °C (115 °F) to melt all six forms of crystals. solid "seed" chocolate. there are other methods of chocolate tempering used. Generally. the temperature is carefully manipulated during the crystallization. until thickening indicates the presence of sufficient crystal "seeds". However. Next. the chocolate is then gently warmed to working temperature. such as a stone slab. The most common variant is introducing already tempered. 36 °C (97 °F) Hard. any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. Two classic ways of manually tempering chocolate are: • • Working the molten chocolate on a heat-absorbing surface. leaving just type V. The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency. Making chocolate considered "good" is about forming as many type V crystals as possible. At this temperature.
 . with a relative humidity of less than 50%. chocolate suffering from bloom is perfectly safe for consumption. and placed in proper storage with the correct humidity and temperature. Chocolate is generally stored away from other foods as it can absorb different aromas. the result of fat or sugar crystals rising to the surface.35 Chocolate tempering machines (or temperers) with computer controls can be used for producing consistently tempered chocolate. chocolate can absorb enough moisture to cause a whitish discoloration. Ideally. particularly for large volume applications. If refrigerated or frozen without containment. Ideal storage temperatures are between 15 and 17 °C (59 to 63 °F). such as from a refrigerator on a hot day can result in an oily texture. Storage Molten chocolate and a piece of a chocolate bar Chocolate is very sensitive to temperature and humidity. Although visually unappealing. Additionally chocolate is frequently stored in a dark place or protected from light by wrapping paper. Various types of "blooming" effects can occur if chocolate is stored or served improperly. chocolates are packed or wrapped. Moving chocolate from one temperature extreme to another.
that emphasizes eating chocolate and cocoa powder in capsules. and also lasted four times as long after the activity had ended. Other beneficial effects suggested include anticancer. However. protecting against LDL oxidation. On the other hand. Health While chocolate is regularly eaten for pleasure. cough preventor and antidiarrhoeal effects. Some studies have also observed a modest reduction in blood pressure and flow-mediated dilation after consuming dark chocolate daily. Cocoa or dark chocolate benefits the circulatory system. perhaps more than other polyphenol antioxidant-rich foods and beverages. An aphrodisiac effect is yet unproven. A study reported by the BBC indicated that melting chocolate in one's mouth produced an increase in brain activity and heart rate that was more intense than that associated with passionate kissing. or drinking fatcontaining milk with dark chocolate. consuming milk chocolate or white chocolate. especially when cocoa prices drop. brain stimulator. Circulatory benefits Recent studies have suggested that cocoa or dark chocolate may possess certain beneficial effects on human health. appears largely to negate the .36 Controversy Child labor is sometimes used in cocoa production in West Africa. Cocoa possesses a significant antioxidant action. named "Chocolate diet". There is concern of mild lead poisoning for some types of chocolate. eating large quantities of any energy-rich food such as chocolate increases risk of obesity. in violation of the Minimum Age Convention of 1973. there are potential beneficial health effects of eating chocolate. Chocolate is toxic to many animals because of insufficient capacity to metabolize theobromine. Some farmers in West Africa use slave labor as a cost-cutting measure. There has even been a fad diet.
Additionally. The reputed aphrodisiac qualities of chocolate are most often associated with the simple sensual pleasure of its consumption. Finally. chocolate's sweet and fatty nature may stimulate the hypothalamus. Indeed. unlike other saturated fats. Processed cocoa powder (so called Dutch chocolate). a result of cholesterol imbalance according to the lipid hypothesis.37 health benefit. While serotonin has a pleasurable effect. chocolate has been shown to contain unsaturated N-acylethanolamines which might activate cannabinoid receptors or increase endocannabinoid levels resulting in heightened sensitivity and euphoria. However. One-third of the fat in chocolate comes in the forms of a saturated fat called stearic acid and a monounsaturated fat called oleic acid. Evidence from laboratory studies suggests . Although there is no firm proof that chocolate is indeed an aphrodisiac. Other benefits Several population studies have observed an increase in the risk of certain cancers among people who frequently consume sweet 'junk' foods such as chocolate. inducing pleasureable sensations as well as affecting the levels of serotonin. some studies even find that it could lower them. However. stearic acid does not raise levels of LDL cholesterol in the bloodstream. Processing cocoa with alkali destroys most of the flavonoids. Aphrodisiac Romantic lore commonly identifies chocolate as an aphrodisiac. in high concentrations it can be converted to melatonin which in large amounts reduces sexual drive. very little evidence exists to suggest whether consuming flavonoid-rich dark chocolate may increase or decrease the risk of cancer. a gift of chocolate is a familiar courtship ritual. Consuming relatively large amounts of dark chocolate and cocoa does not seem to raise serum LDL cholesterol levels. processed with alkali greatly reduces the antioxidant capacity as compared to "raw" cocoa powder. small but regular amounts of dark chocolate lower the possibility of a heart attack.
 The chocolate also appears to soothe and moisten the throat. including cardiovascular disease. spends money each year on flavonol research. would promote weight gain. Incorporated. . According to Mars-funded researchers at Harvard. and European universities. The company is talking with pharmaceutical companies to license drugs based on synthesized cocoa flavonol molecules.38 that cocoa flavonoids may possess anticarcinogenic mechanisms. if unused. the amount needed to have this effect would provide a relatively large quantity of calories. consuming large quantities of dark chocolate in an attempt to protect against cardiovascular disease has been described as 'cutting off one's nose to spite one's face'. the University of California. Obesity is a significant risk factor for many diseases. the leading cough medicine. cocoa-based prescription drugs could potentially help treat diabetes. The ingredient theobromine was found to be almost one third more effective than codeine. dementia and other diseases. a Virginia-based candy company. Mars. suggesting antidiarrhoeal effects of chocolate. Flavonoids can inhibit the development of diarrhea. As a consequence. Studies suggest a specially formulated type of cocoa may be nootropic and delay brain function decline as people age. but more research is needed to prove this idea. Other research indicates that chocolate may be effective at preventing persistent coughing. which. Obesity risk The major concern that nutritionists have is that even though eating dark chocolate may favorably affect certain biomarkers of cardiovascular disease.
ranging from dark to light. Milk is known to cause acne. Recent studies have shown that although the beans themselves absorb little lead. with a potential to cause mild lead poisoning. Various studies seem to show that this is the case for high glycemic index foods in general. A recent peer-reviewed publication found significant amounts of lead in choco- . including any which is mixed with chocolate. it tends to bind to cocoa shells and contamination may occur during the manufacturing process. though the question is still being studied. can be molded and decorated like these chickens with ribbons. Lead Chocolate has one of the higher concentrations of lead among products that constitute a typical Westerner's diet.39 Acne Chocolate. There is a popular belief that the consumption of chocolate can cause acne.
5 oz) of dark chocolate.S. and these animals may experience epileptic seizures. dogs. the theobromine found in chocolate is toxic to non-human animals such as horses. According to the Merck Veterinary Manual. the U. mean lead levels in the samples tested ranged from 0. and cats because they are unable to metabolise the chemical effectively. approximately 1.0010 to 0. If they are fed chocolate. FDA lowered by one-fifth the amount of lead permissible in candy. but other dark chocolates' canine toxicities may be extrapo- . but will not necessarily experience bradycardia or tachycardia unless it eats at least a half a kilogram (1. A typical 20-kilogram (40-lb) dog will normally experience great intestinal distress after eating less than 240 grams (8. In 2006.02 oz/lb) is sufficient to cause symptoms of toxicity. but compliance is only voluntary.3 grams of baker's chocolate per kilogram of a dog's body weight (0. which is 1 µg of lead per gram.1 lb) of milk chocolate. parrots. baking chocolate is rarely consumed directly due to its unpleasant taste. there is a paucity of data on lead concentrations in chocolate products. close to the international (voluntary) standard limit for lead in cocoa powder or beans. In a USDA study in 2004. small rodents. While studies show that the lead consumed in chocolate may not all be absorbed by the human body.88 oz) baker's chocolate bar would be enough to bring about symptoms in a 20-kilogram (44 lb) dog.769 µg per gram. or contacting a veterinarian. Toxicity in animals In sufficient amounts. For example. heart attacks. internal bleeding. A review article published in a peer-reviewed journal in 2006 states that despite high consumption levels of chocolate. but another study by a Swiss research group in 2002 found that some chocolate contained up to 0. Of course. a typical 25-gram (0. there is no known threshold for the effects of lead on children's brain function and even small quantities of lead can cause permanent neurodevelopmental deficits including impaired IQ.0965 µg lead per gram of chocolate. the theobromine will remain in their bloodstream for up to 20 hours. and eventually death. Dark chocolate has 2 to 5 times more theobromine and thus is more dangerous to dogs. Medical treatment involves inducing vomiting within two hours of ingestion.40 late.
they should be kept out of their reach. and are capable of finding and eating quantities much larger than typical human servings. Treats made from carob can be used to substitute and pose no health threat to animals.41 lated based on this figure. . As dogs like the taste of chocolate products as much as humans do. As a stimulant Molten Chocolate A chocolate sweet. There are reports that mulch made from cacao bean shells is dangerous to pets (and other animals).
It should be noted that this refers to the combined percentage . the primary alkaloid in cocoa and chocolate and partly responsible for chocolate's moodelevating effect Tryptophan. it is quickly metabolized by monoamine oxidase-B and does not reach the brain in significant amounts Caffeine. an endogenous alkaloid sometimes described as a 'love chemical. some of which have an effect on body chemistry. present only in very small amounts Chocolate is a mild stimulant to humans mainly due to the presence of theobromine.42 A model of the Reichstag made of chocolate at a Berlin shop Chocolate contains a variety of substances. and its use in horse racing is prohibited. It is much more potent for horses. Labelling Some manufacturers provide the percentage of chocolate in a finished chocolate confection as a label quoting percentage of "cocoa" or "cacao". These include: • • • • • Sugar Theobromine. an essential amino acid and precursor to serotonin Phenethylamine.
some large chocolate manufacturers lobbied the federal government to permit confection containing cheaper hydrogenated vegetable oil in place of cocoa butter to be sold as "chocolate". Mars. The Hershey Company reached fame mainly because of three of its creations: the Hershey bar. as a response to consumer concern after the proposed change. and home to Hershey's Chocolate World. Hershey's candies and other products are sold worldwide. Headquartered in McLean.43 of both cocoa solids and cocoa butter in the bar. Incorporated is a worldwide manufacturer of confectionery and other food products with US$21 billion in annual sales in 2006. as one of the signature characteristics of the product. Mars is most famous for its eponymous Mars Bar. will remain a principal component of standardized chocolate" Manufacturers Many chocolate manufacturers have created products from chocolate bars to fudge. a subsidiary of his Lancaster Caramel Company. In June 2007. In the United States. the FDA re-iterated that "Cacao fat. It was founded by Milton S. Virginia. making it one of the largest privately owned U. Its headquarters is in Hershey. hoping to attract more consumers with each creation. Both The Hershey Company and Mars have become the largest manufacturers in the world. Hershey's kisses and Reese's Peanut Butter Cups. Hershey in 1894 as the Hershey Chocolate Company. Chocolates that are organic or fair trade certified carry labels accordingly. corporations. as well . Major examples include Cadbury. USA. Pennsylvania. the company is entirely owned by the Mars family. a town permeated by the aroma of cocoa on some days. not just the percentage of cocoa solids. Nestlé and Lindt. The Hershey Company is the largest chocolate manufacturer in North America.S.
and can either be solid. Twix. and birthdays. Thanksgiving. Two film adaptations of the novel were produced. or filled with cream. Chocolate in popular culture Cadbury Creme Eggs are fondant-filled chocolate eggs.44 as other confectionery such as Milky Way. It is given on other holidays. In 1964. a 1971 film which later became a cult classic. Skittles and Snickers. On Valentine's Day. Roald Dahl published a children's novel titled Charlie and the Chocolate Factory. On Easter. The novel centers around a poor boy named Charlie Bucket who takes a tour through the greatest chocolate factory in the world. A chocolate egg is a confectionery made primarily of chocolate. The first was Willy Wonka & the Chocolate Factory. . including Christmas. chocolate eggs are popular gifts. a box of chocolate is given. hollow. owned by Willy Wonka. Books and film Chocolate has been the center of several successful book and film adaptations. although no special chocolate creation is common on these holidays. usually with flowers and a greeting card. M&M's. Holidays Chocolate is one of the most popular treats given on holidays.
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mix instant (4 servings) 4Eggs 1/2 cDark Bacardi 1/2 cCold water 1/2 cOil 1 1/2 cCold Milk 1/2 cDark Bacardi 1package Chocolate Pudding . combine all ingredients except small chocolate chips and walnuts. Set aside. Cool completely. In large mixing bowl. remove from pan. blend well on medium speed. Bake at 350 for 60 to 65 minutes or until wooden pick inserted in center comes out clean.envelope) . Bacardi Chocolate Rum Cake 1package Chocolate cake mix 1package Chocolate pudding .49 Arm & Hammer Chocolate Chip Banana Bread Yield: 1 Serving 2 cFlour. unsifted 1 cSugar 1 tBaking powder 1 tSalt 1/2 tArm & Hammer Baking Soda 1 cMasked ripe bananas (about 3small) 1/2 cButter or margarine 2x Eggs 1 cMini semi-sweet chocolate Chips 1/2 cChopped walnuts Directions: Lightly greast the bottom only of a 9-1/4 by 5-1/4 by -3/4 inch loaf pan. Cool 10 minutes.mix instant (4 servings) 1package Dream Whip (single . Stir in small chocolate chips and walnuts.
Bake for 30 mintues. Stir in 1 cup of chocolate pieces. Stir until smooth.pudding divided 1 cBacardi black rum 1 cRaspberry preserves.Set aside to cool completly before frosting. Combine vanilla baking bar and 1 ts. Remove from pan and cool on a wire rack. 1/2 cup of the rum. then beat on high speed (whip cream) until light and fluffy. Prick surface of cake with a fork. Beat at medium speed for 2 minutes. 10-12oz 3/4 cWater 2 TShortening 1/2 cOil 1 oz Vanilla baking bar square 4Eggs Preheat oven to 350~. pudding. Pour batter into a greased 12-cup Bundt pan. This recipe was from a Bacardi bottle in the 1970's.Combine first 6 ingredients in large bowl. but then I am not a rum drinker. Heat raspberry preserves Place cake on a serving platter. water. Using an electric mixer. Spoon chocolate icing over cake.Cut each layer horizontally and frost. Bake 50 to 60 minutes until cake tests done. Cool in pan for 15 minutes.In chilled bowl. Microwave on high for 30 seconds or until melte Drizzle on top of icing. Brush r Repeat until all the glaze has been absorbed. or until done.I think it's too much rum.Mix well. beat at low speed until moistened. Combine cake mix .DO NOT SERVE TO CHILDREN! Bacardi Double-Chocolate Rum Cake Yield: 16 Servings 1package Chocolate cake mix 12 oz Semi-sweet chocolate chips 1sm Chocolate instant .Blend well then beat on medium for 2 minutes. Let stand 10 minutes. water and oil in a large mixing bowl.50 Heat Oven to 350F. .Grease and flour 2 9" cake pans. Pour into prepared cake pans. eggs. mix remaining 4 ingredients. Combine remaining 1 cup of ch Microwave on high for 1 minute or until melted.
Filling: Combine milk. melted -----filling----2 1/4 lb Cream cheese.. Do not underbake. rum.pudding Envelope dream whip topping Preheat oven to 350F.pudding. room temperature 1 cBailey's irish cream 1 TVanilla extract 1 cSemisweet chocolate chips -----coffee cream----1 cChilled whipping cream 2 TSugar 1 tInstant coffee powder . 1 2/3 cSugar 5Eggs. Spread 1 cup filling between each layer Optional: Garnish with chocolate curls. Combine all cake ingredients together in large bowl. Eggs 1/2 cBarcardi dark rum 1/4 cCold water 1/2 cOil 1/2 cSlivered almonds. Grease and flour two 9-in layer cake pans. cool in pan Split layers in half horizontally. pudding Bailey's Chocolate-Chip Cheesecake Yield: 12 Servings -----crust----2 cGraham cracker crumbs 1/4 cSugar 6 TButter. room temp. optional -----filling----1 1/2 cCold milk 1/4 cBarcardi dark rum 1package Chocolate instant . then beat Bake for 30 minutes or until cake tests done. Blend well.51 Bacardi Rum Chocolate Cake Yield: 10 Servings -----cake----1package Chocolate cake mix 1package Chocolate instant .
Maintain oven temperature Banana Chocolate Cake Yield: 12 Servings 6 TButter 3/4 cSugar 3/4 cMolasses 3Eggs 2 1/2 cMashed overripe bananas 2 3/4 cFlour 1 tBaking soda 1/2 tSalt 1 tVanilla extract 1 cChocolate chips PREHEAT OVEN TO 350F. frost with your favorite chocolate frosting and serve. Bake for about 1 hour.Coat a 9 inch springform pan with vegetab Bake until light brown. cut it in half to form 2 layers. salt and extract until smooth.52 Chocolate curls as garnish For Crust: Preheat oven to 325~. then fold in the chocolate chips. Mix in the flour. Place the batter in a buttered and floured 9-inch springform mold. mashed lg Egg tb Butter or margarine ts Salt cBread flour /3 cSemi sweet chocolate pieces ts Bread machine yeast . Let the cake cool on a rack. baking soda. Add the eggs. usually about 7 minutes. Cream together the butter and sugar in a mixer. Add to the molasses and mix until combined. then mix in the bananas. Banana Chocolate Chip Bread Yield: 1 Loaf -----------------------1-1/2 LB LOAF---------------------------/2 cMilk /2 cVery ripe bananas.
Whole Wheat Flour 2 tbaking powder 1 tbaking soda 1/2 tsalt 2 cchocolate chips 2 ctoasted walnuts.5mg Sodium: 304. Others will leave bits of chocolate chips.1g Fiber: 5. Light color setting. and still others will give a marbled loaf. Banana Chocolate Chip Muffins Bread. adding mashed bananas with milk and chocolate with flour.2g .53 Add ingredeints in order given by manufacturer. NOTE: How this bread turns out will depend on your breadmaker. Scoop into 18 greased muffin cups. banana and milk. Brunch Yield: 12 Servings 1 c(2 sticks) unsalted butter 2 cgranulated sugar 2large eggs 4medium mashed bananas 1/3 cplus 1 tablespoon milk 4 cKing Arthur 100% White . Add chocolate and walnuts on speed #1.3mg Potassium: 298. Bake at 325°F for 20 minutes. chopped Preheat oven 325°F.1mg Carbohydrates: 95. Cool in pan 10 minutes. Add the eggs. Breakfast.1g Sugar: 39. Cream the butter and the sugar together on speed #3. Mix dry ingredients together and add to the creamed butter. Nutrition (calculated from recipe ingredients) ---------------------------------------------Calories: 729 Calories From Fat: 321 Total Fat: 38g Cholesterol: 76. Basic/white bread cycle. Some machines will make a smooth chocolate colored bread.
using electric mixer In separate bowl. Banana Chocolate Pudding Cake Yield: 6 Servings 3/4 cCake flour 1/3 cNonfat dry milk powder 1package Chocolate pudding mix 1 tBaking powder 4Eggs. sift together flour. but wait till you try it.3g Comments: Sounds like an odd combination. Remove from pan.54 Protein: 10. using clean beaters. Line bottom of 8x8x2 pan with wax paper. cut cake Barbara Bush's Chocolate Chip Cookies . separated 1 TLemon juice 2 TSugar 1/2 cEvaporated skim milk 1/2 tVanilla 1 ds Salt 1/2 cCool whip lite 2md Bananas Preheat oven to 350. spray sid Onto wax paper. transfer cake to serving platter and Decoratively arrange banana slices over whipped topping. beat egg whites with salt til st Pour batter in baking pan. Bake 25-30 minutes til cake tester comes out Let cake cool 5 minutes. and baking In large mixing bowl. Remove wax paper from cooled cake. Set on wire rack to cool. To serve. dry milk. combine egg yolks and sugar. pudding mix.
Grease and flour two 9-in layer cake pans. about 10 minutes. Blend well. Spread 1 cup filling between each layer and over .semisweet Calories per serving: 74 Fat grams per serving: Approx. about 3 minutes. very hot 1/2 tVanilla 1 cChocolate chips. Bake for 30 minutes or until cake tests done.Pudding 4-serving size 4x Eggs 1/2 cBarcardi Dark Rum 1/4 cCold water 1/2 cOil 1/2 cSlivered almonds or nuts --------------------------FILLING------------------------------/2 cCold milk /4 cBarcardi Dark Rum pk Chocolate Instant Pudding Envelope Dream Whip Topping Preheat oven to 350F. brown firmly packed 1/3 cSugar. Beat butter. then beat at medium mixer speed for 2 minutes. baking soda and salt on waxed paper. sugar and egg in large bowl till fluffy. Split layers in half horizontally. Drop dough by well rounded teaspoonfuls on prepared baking sheets. finish cooling on racks. Makes about 3 dozen cookies Source: Family Circle's election bake off Barcardi Rum Chocolate Cake Yield: 10 Servings ---CAKE--1package Chocolate cake mix 1package Chocolate Instant . Beat in hot water and vanilla. Grease baking sheets with vegetable oil. cool in pans for 10 minutes. Sift flour. Turn into prepared pans. Cook on sheets on wire rack to cool completely. softened 1/3 cSugar. sifted 1/2 tBaking soda 1/2 tSalt 1/2 cButter. Cook Time: Preheat oven to 375F. Combine all cake ingredients together in large bowl. Bake in 375F oven till golden. Gradually beat in flour mixture until blended and smooth. granulated 1Egg 1 1/2 t-Water. Remove from pans. Do not underbake.55 Yield: 1 Serving 1 cFlour & 2 tbsp.
The sauce is best when served warm. Spice orange Cordial or other flavored liquer. Keep cake chilled. Coffe liqueur.It will keep for 6 months in the refrigerator.Stir in butter. Serve cold.Cook stirring occasionally.Allow sauce to cool before refrigerating. then sugar and salt. rum. Optional: Garnish with chocolate curls. or crumb Crust. Blend well at high speed for 4 minutes. divided .To store pour into strilized glass jars. Remove from heat and stir in vanilla. Filling: Combine milk.Either serve immediately or reheat in double boiler for 10 minutes or microwave for 1 minute.56 top of cake. Stack. chopped raisins or nuts tb Creme de Menth. then boiling water. Basic Chocolate Sauce Yield: 16 oz 2 oz Semisweet baking chocolate 2 TButter 1/2 cBoiling water 1 1/2 cSugar ds Salt 1 tVanilla Melt chocolate in a double boiler. until light and fluffy. pudding mix and topping mix in deep narrow-bottom bowl. ts instant coffee Bavarian Chocolate Pie Yield: 8 Servings 19" baked pie crust. for 15 minutes. 1Envelope unflavored gelatin 1 2/3 cMilk. Makes 4 cups. Variations: Add any of the following flavorings in place of or in additon to the vanilla: ts orange extract or 1/3 c orange juice ts mint extract /8 c crushed strawberries or rasberries.
Morsels or Premier White .Stir together sugar and cocoa.57 2/3 cSugar 1/3 cHershey's cocoa 2 TButter or margarine 3/4 tVanilla 1/2 cChilled whipping cream In medium saucepan sprinkle gelatin over 1 c.) NESTLÉ® TOLL . drizzle over each cookie.Cool. Crumble cookie dough into medium bowl. mix thoroughly.Blend in remaining 2/3 c. milk. allow to stand 2 minutes to soften. Cut tiny corner from bag. Cool on baking sheets for 1 minute. stirring constantly until mixture boils.Dough 1/2 ccoarsely chopped almonds. Remove from heat. milk and vanilla. add to mixture in saucepan. Big Chocolate Chunk Nut Cookies Dessert Yield: 12 Servings 1pkg. carefully fold into chocolate mixture. Drop by 1/4-cup measure onto ungreased baking sheets. knead until smooth. kneading until smooth. Comments: These over-sized cookies make a fun gift or turn them into giant ice cream sandwiches with your favorite ice cream. until mixture begins to set.5 oz.to 20-second intervals. Add nuts. stirring until melted. . remove to wire racks to cool completely.macadamia . Bake for 14 to 16 minutes or until golden brown.nuts. .HOUSE® Semi-Sweet Chocolate . chill. Microwave at additional 10.Beat whippping cream until stiff.) NESTLÉ® . Garnish as desired. Microwave morsels in heavy-duty plastic bag on HIGH (100%) power (MEDIUM-HIGH [70%] for white morsels) for 30 seconds.Morsels (optional) Preheat oven to 350° F.Chocolate Chunk Cookie Bar . (18 oz.Cook over low heat.TOLL HOUSE® Refrigerated . add butter. pecans and/or walnuts 1/4 c(1. stirring occassionally.
Add the chocolate and honey and whisk until the chocolate is melted and the mixture thickens. take at least 15 minutes to blend well. at room temperature 2 tVanilla extract 1/2 cIce water -----------------------GANACHE GLAZE----------------------------oz bars Swiss Dark Chocolate. salt and pepper.Stir the chocolate/honey mixture once or twice. Scrape the sides of the bowl occasionally. Coarsely chopped 3 THoney 2 cSifted unbleached All-purpose flour 1 tBaking soda 1/4 tSalt 2 tFreshly ground Black pepper 8 T(1 stick) unsalted butter. Immediately remove from the heat and stir in the coffee until disolved. stir together the flour.Butter a 12 cup fluted tube pan. 1 tablespoon at a time. until throughly blended. Add the sugar. In a small saucepan. .58 Black Chocolate Zinger Yield: 10 Servings ---CAKE--3/4 cWater 1 TInstant coffee granules 6 oz Unsweetened chocolate. beat the butter at medium speed for 30 to 45 seconds. one at a time at 1 minute intervals. then add to the batter along with the vanilla. if needed Make the cake: Position a rack in the lower third of the oven and preheat to 350 degrees. such as Lindt oz Heavy cream tb Light corn syrup tb Grand Marnier. Add the vegetable shortening. Cointreau Or dark rum /4 ts Vanilla extract ts Hot water. until tepid.Reduce the speed to medium. baking soda.Let cool for 10 to 15 minutes. Softened & cut into 1"piece 1/4 cSolid vegetable shortening 2 cSuperfine granulated sugar 4lg Eggs. using a wire whisk. until creamy and smooth. Beat 30 seconds longer. bring the 3/4 cup water to a boil. Add the eggs. Dust with flour and tap out the excess. taking 8 to 10 minutes to blend well. scraping the side of the bowl as necessary. Increase the speed to medium-high and beat for 30 seconds longer. In a medium bowl. In a 4 1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment.If using a hand mixer.
beat in the flour mixture alternately with the ice water.use artificial vanilla) 1 cSour cream 1/4 cBrown sugar.Pour the chocolate glaze over the top of the cake. Gently whisk until smooth.59 At low speed. Put the wire rack with the cake over a baking sheet. Let the mixture stand for 30 seconds to melt the chocolate. melted . until finely chopped.Empty the chocolate into a medium bowl.If the surface is oily. stir in 1/2 to 1 teaspoon of hot water. until the cake begins to come away from the side of the pan and a wooden toothpick inserted into the center comes out clean.Put the baking sheet with the cake in the refrigerator to chill for 5 to 10 minutes to set the glaze. heat the cream and corn syrup on low heat until it comes to a gentle boil.Center the pan on the rack and bake for 65 to 75 minutes.Stir in the liqueur or rum and vanilla. Scrape the batter into the prepared pan and smooth the surface with the back of a spoon. Invert the cake onto the rack and remove the pan. Bo's Chocolate Chip Cheesecake Yield: 1 Cheesecake 24 oz Cream cheese.Lift up the rack with the cake and transfer it to another baking sheet.Immediately pour the hot cream over the chocolate.Process for 15 to 25 seconds.Mix briefly just until each addition is barely incorporated into the batter.into pieces 4Eggs. broken . separated 2 TVanilla extract (do not .Scrape down the side of the bowl and mix the batter 10 more seconds.Let the glaze drip down the sides of the cake without coating it completely. Set the cake onto a wire rack to cool for 15 to 20 minutes. Store the cake at room temperature under a glass cover or in an airtight container for up to 5 days. one-third at a time. Make the ganache glaze: Break the chocolate bars into 1-inch pieces and place them in a food processor fitted with the metal chopping blade.Cool completely. In a small saucepan. or to taste 1 lb Chocolate chips 1 lb Graham cracker crumbs 1/2 cButter.
Needless to say. start checking to see if it is done. it would be snarfed up immediately. Spread a generous layer of chips on the bottom of the pan. they will form a ball when squeezed in your hand or by a spoon. the cake is overcooked: the knife should be very lightly coated with batter. and should not flow over the sides of the pan. Beat the egg whites and fold into the cheese mixture. e.g.60 Preheat the oven to 325 degrees F. Mix until fully blended. gooey "New York" style cheesecake (shorter) to a fluffy "souffle"-like cheesecake (longer).Cooking time depends on whether you want a soft. the fluffier it gets. then add the cream cheese and beat until smooth. it is done.Add the brown sugar and vanilla and process for several minutes. The longer you cook it. Brazilian Iced Chocolate Yield: 4 Servings 2 oz Unsweetened Chocolate 1/4 cSugar . who would occasionally (read "whenever we could persuade him") bring it into work. Pat the crust into the sides and bottom of a springform pan about 9 inches in diameter. if a knife inserted comes out clean. PREPARE THE CRUST:Soften butter and combine with graham cracker crumbs. *Bo prefers to use Nestle Mini-Morsel chocolate chips.Baking time will vary from about 30 minutes to 2 hours. Set aside. Bo (pronounced "boo") Ture Ahlberg. When the cake starts to rise like a souffle. Add another generous layer of chips to the top of the cake. PREPARE THE BATTER:Place the egg yolks in a food processor for 5 seconds. Difficulty:easy to moderate. up to 2 hours cooking. Precision:measure the ingredients.It will just about double in volume. NOTES: *A truly decadent chocolate chip cheesecake -. Alternatively. or until the batter is very smooth. Place the filled pan into the preheated oven.This recipe came to me from a friend of mine. Time:15 minutes preparation. and then pour the batter into the pan. If the cake shimmers like Jello when shaken.
add a scoop of vanilla ice cream. Add the milk and continue cooking until all particles of the chocolate are dissolved and the mixture is smooth. cut into small pieces. Serve over ice cubes in talll glasses.Gradually stir in the hot coffee. melt the remaining 3 ounces of chocolate .by half (SEE NOTE) 1 TUnsweetened cocoa powder NOTE: Simmer cream until reduced by half. in a double boiler.Add the eggs and mix well. Bresse Farmhouse Chocolate Cake Yield: 6 Servings 7 oz Bittersweet chocolate OR. Preheat the oven to 400 F. mixing thoroughly. it will fall to about half its original height. stir in the chilled Coca-Cola. PL 1 tUnsalted butter 1/4 cCake flour ---1/2 cSuperfine sugar. From: "International Cooking with Coca-Cola". PL 1 TSuperfine sugar 3Eggs 3/4 cHeavy cream. 1981. In a medium bowl. Hot 2 1/2 cMilk 1 1/2 cCoca-Cola. For a dessert.Add the melted chocolate and butter to the bowl and. beat at high speed for about 5 minutes. about 20 minutes. top with whipped cream. In a double boiler.semisweet chocolate.When ready to serve. melt 4 ounces of the chocolate with 1/4 pound of the butter. reduced . Unmold the cake onto a rack and let it cool. Chilled --------------------------GARNISH------------------------------Whipped Cream Vanilla Ice Cream In the top of a double boiler. melt the chocolate squares. Stir in the sugar. For a beverage.61 1 cDouble Stringth Coffee.Lightly butter an 8-inch springform pan.Pour the batter into the prepared pan (it will be about 1 inch deep) and bake for 15 to 20 minutes. broken . Cover and chill. with an electric mixer. about 10 minutes.into small pieces ---1/4 lb Unsalted butter. until the cake is set and a toothpick inserted in the center comes out dry. until the batter is smooth and forms a ribbon when the beaters are lifted. Pour into a jar. blend the flour and 1/3 cup of the sugar. Meanwhile. over hot water. a give-away pamphlet from The Coca-Cola Company.
Cool in pan. bring the reduced cream to a boil. which I find makes for a very fudgey brownie. if desired. sugar and vanilla at high speed for a full 10 minutes. Stir in walnuts. beating just to blend.Pour the frosting over the top of the cake. RATING: Difficulty: easy to moderate. Precision: measure the ingredients. Place sheets of waxed paper under the cake and cooling rack. Blend in the chocolate-and-butter mixture at low speed.Mix the cocoa with the remaining 1 tablespoon sugar and sprinkle it decoratively over the cake before serving. Melt the chocolate and the butter in the top of a double boiler over simmering water.62 with the remaining 1 teaspoon butter. Do not overbake. about 5 minutes. . F. Set aside to cool while beating eggs. then cut into squares. Add flour. using a metal spatula to spread the frosting evenly over the top and sides. After the frosting has hardened slightly.Continue whisking until smooth and glossy. In a small heavy saucepan. INGREDIENTS (32 brownies) oz unsweetened chocolate (8 squares) /2 lb butter eggs /2cups sugar Tbsp vanilla extract /2cups flour 2 cups coarsely chopped walnuts (optional) PROCEDURE Grease a 13x9 inch pan and pre-heat oven to 375 deg. Bake to 35 minutes. then whisk it vigorously into the chocolate. use a long straight knife to mark the top in a crisscross pattern. Whisk until smooth. I've reduced the amounts of sugar and flour from the original. The brownies are done when a toothpick inserted into the center comes out slightly dirty. Beat the eggs. Brownies ( Baker's Chocolate ) Yield: 32 Servings Serious chocolate brownies This is an adaptation of the "Scrumptious Brownies" recipe found on a box of Baker's unsweetened chocolate. Time: 30 minutes preparation. 1 hour cooking and cooling.
Bake 15 minutes. combine remaining ingredients. Beat on low speed until well blended. cut into squares to serve. In a small bowl. Cool in pan.Stir sugar into .63 Brownies ( Chocolate Peanut Butter ) Yield: 8 Servings 3/4 cFlour 1 TPlus 1 tUnsweetened cocoa 1 tBaking powder 1/8 tSalt 3Eggs 1/4 cPlus 1 T-peanut butter 1 tVanilla extract 1 TVegetable oil 1/4 cPlain lowfat yogurt 12 tSugar Preheat oven to 350. In another bowl. Place in 8-inch square pan that has been sprayed with a nonstick cooking spray. baking powder and salt. cocoa. Brownies ( German Sweet Chocolate Cream Cheese ) Yield: 16 Servings ---BROWNIE LAYER--4 oz Germans sweet chocolate 1/4 cMargarine 1/4 cSugar 2Eggs 1 tVanilla 1/2 cFlour 1/2 cChopped nuts --------------------CREAM CHEESE TOPPING------------------------oz Cream cheese softened /4 cSugar Egg tb Flour To prepare Brownie layer:Melt chocolate and margarine over very low heat or melt in microwave on HIGH for 2 minutes or until margarine is melted then stir until chocolate is completely melted. combine flour. Stir in dry ingredients by hand until well moistened.
cut into squares. Mix in flour until well blended. Buttermilk Chocolate-hazelnut Cake . and vanilla in large bowl. Bake at 375 8 to 10 minutes for chewy cookies (they will look light and moist) DO NOT OVERBAKE or 11 to 13 minutes for crisp cookies. egg and flour until smooth. salt.Spoon over brownie mixture. Blend in egg. Blend until creamy. Makes 16 brownies. Drop rounded Tablespoonfuls (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet. milk. Note: if nuts are omitted. and baking soda. Remove to coo rack. brown sugar. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out almost clean (DO NOT OVERBAKE). sugar.Stir in nuts. 3 dozecn 3-inch cookies. Cool on baking sheet 2 minutes.64 chocolate. Combine flour. add eggs and vanilla stir until completely mixed.Cool in pan. Stir in chocolate chips and nuts. use 1-1/2 cups semi-sweet chocolate chips.Spread in greased 8-inch pan To prepare cheese topping:Mix cream cheese. Butter Flavored Crisco Ultimate Chocolate Chip Cookie Yield: 36 Servings 3/4 cButter flavored Crisco 1 1/4 cFirmly packed brown sugar 2 TMilk 1 TVanilla Egg 1 3/4 cAll-purpose flour 1 tSalt 3/4 tBaking soda 1 cSemi-sweet chocolate chips 1 cPecan pieces Directions: Heat oven to 375. Add to creamed mixture. gradually. swirl with knife to marbelize. Cream butter flavor crisco.
Combine first 5 ingredients in mixing bowl and beat together with electric mixer. then sprinkle it evenly with half of the hazelnuts. cake pan.65 Yield: 1 Serving 1 cButtermilk 1/3 cSafflower oil 2Egg whites 1 tVanilla extract 1 cLight brown sugar 1 cWhole wheat pastry flour 1/2 cCocoa powder 1 tBaking soda 1 tBaking powder 1/4 tSalt 1/2 cFinely chopped hazelnuts Preheat oven to 350F. Pat into bo Beat cream cheese until light and fluffy. crushed 1/8 tCinnamon 1package Light cream cheese . Cappucino Chocolate Cheesecake Yield: 16 Servings 1 1/4 cChocolate wafers. Turn i Spread remaining sour cream evenly over top.Combine remaining ingredients except the hazelnuts in another bowl. and cut into wedges.Sprinkle the bottom with flour.Return to oven 1 minute to g Remove from springform pan. dust top with cocoa powder .Stir together wafer crumbs and cinnamon. Lightly oil 9 in.Beat in sugar and cocoa powder.Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth..Stir in 2 cups sour cream. or until tests clean. Just before serving.Bake for 25 to 30 min. Beat in egg. Pour in half of the batter. Cook.Pour in the remaining batter and top with the remaining hazelnuts.(8 oz) 1 cSugar 1 cUnsweetened cocoa powder 1 tCocoa powder for garnish 2 1/2 cSour cream 2Eggs 2 TCoffee liqueur 1 tVanilla Preheat oven to 350F. coffee liqueur and vanilla.
(To test the stage of cooking by finger. then into the mixture. then into the mixture. into the chocolate. sugar. (To test the stage of the cooking by finger. Let cool and cut. cook at moderate heat. keeping it at an even thickness . vanilla bean and glucose into a stewpan. bringing the 2 fingers together and dipping them again into water. dip the thumb and index finger into cold water. bit by bit.) Remove from the fire. dip the thumb and index finger into cold water. and pour onto an oiled marble slab in an oiled. When thoroughly mixed. constantly stirring. bringing the 2 fingers together and dipping them again into water. When completely melted. Put the chocolate into a round-bottomed copper pan and melt it slowly on the stove. iron framework. Meanwhile. pour this mixture. Caramels Mous au Chocolat (Soft Chocolate Caramels) Yield: 1 Serving 1/2 lb Sugar 9 oz Fresh heavy cream 2 oz Cocoa powder 1 1/4 oz Honey Cook together in a copper pan (or a pan not lined with tin) until the mixture reaches th 'ball'stage. not letting it boil. Cook to the 'ball' stage. mix well. The mixture forms a small ball that can be rolled with the tip of the fingers) Pour this cooked sugar onto an oiled marble slab. The mixture forms a ball that can be rolled with the tip of the fingers. heat the mixture in the stewpan. add the butter. since you merely want to melt the sugar and glucose. This should be done quickly to avoid burning. This should be done quickly to avoid burning.66 Caramels au Chocolat (Chocolate Caramels) Yield: 1 Serving 3 cMilk 13 oz Powdered sugar Eggsize piece of glucose 3 1/4 oz Chocolate in tablets 1 1/2 oz Butter 1/2Vanilla bean Put milk. while stirring.
Gradually pour in the milk. stirring often.67 of 2/3 in. and if anyone wants to send out a recipe. and I was delighted to find a recipe in "The Vegetarian Epicure Book Two. Dissolve the cornstarch (cornflour) in the water and combine with the cocoa-sugar mixture in a medium-sized saucepan. Time:15 minutes. continuously stirring it with a whisk. Cheese And Chocolate Tunnel Cake . I'd be most grateful). deep-fried. rich Spanish hot chocolate -. The cocoa is ready when it thickens and is glossy and smooth. unsweetened 1 cSugar 7 tCornstarch (cornflour) 1/2 cWater 4 cMilk Mix the cocoa and sugar together..Simmer. for about 10 minutes. Let cool and cut. If you halve this recipe. you'll get just the right amount for two large mug-fulls. NOTES: *Thick. Difficulty:easy.Stir this until it is a smooth paste. using 4 oiled rulers to make a framework. This cocoa is especially fantastic when you dip churros into it (a churro is a sugary." It is the best hot chocolate in the world (at least to me. Castillian Hot Chocolate Yield: 6 Servings 1/2 cCocoa (powdered). doughnut-like stick.I first tasted this wonderful beverage while touring in northern Spain with a choir.Begin heating this mixture.) *The consistency of the finished product should resemble chocolate pudding that didn't quite set.Continue stirring as you bring it to a simmer. It's not like any hot chocolate I've had anywhere else. Precision:measure the ingredients.
sugar and butter. Bake 1 hour or until toothpick inserted in center comes out clean. Prepare as directed above but do not bake crust. Press into bottom and sides of a 9-inch pie pan. melted 2 oz Semi sweet chocolate 2 tCorn syrup Preheat oven to 350 degrees. Let cool before filling. Pour over batter in the pan. chocolate and corn syrup in a small saucepan. Cool 30 minutes. Reserve 1 cup of batter. substituting margarine for oil. Cook over low heat until chocolate is melted. softened 1/2 cSugar 2Eggs 2 tMargarine or butter.cake mix ith pudding 1/3 cMargarine or butter 16 oz Cream cheese. one at a time.ISBN 0-06-016537-5 Preparation Time: 0:18 Preheat oven to 350F. Blend in eggs. Combine margarine. Spoon reserved batter over cream cheese mixture. Pour remaining batter into a 12 cup greased and floured fluted tube pan. Combine cream cheese and sugar. remove to a wire rack. Note: Crust can also be used unbaked when recipes specify an unbaked -inch chocolate wafer crust. . Mix together cookie crumbs. Pour over cooled cake. Cheesecake Crust ( Chocolate Wafer ) Yield: 1 Serving 1 1/2 cChocolate wafer cookie crumbs 1 TSugar 4 TButter. melted Recipe by: 365 Great Chocolate Desserts . Bake 8 mins. Prepare cake mix according to package directions. mixing well at medium speed on an electric mixer until well blended.68 Yield: 12 Servings 1Two layer chocolate .
coconut and peanuts in large. Bake 1 hour. Pour over cereal mixture.69 Chex and Chocolate Party Mix Yield: 6 Servings 9 cYour favorite chex . minced Serving-pieces of chicken for . boil 5 minutes. stir until evenly coated.6 persons 1Onion.chocolate morsels 1 1/2 cRaisins Preheat oven to 250 degrees. Store in airtight container. butter and corn syrup to boiling. and chopped 2 TChili powder (or to taste) 2 1/2 cChicken broth 1/4 cSlivered almonds 1/4 cRaisins . stirring frequently. Cool. small roasting pan. stirring every 15 minutes. . In small saucepan over medium heat. . chopped 3Slices canned pimento. Combine cereal. Stir in vanilla and baking soda. heat brown sugar.seeded.brand cereals 2 cShredded coconut optional 1 cPeanuts 1 cPacked light brown sugar 1/2 c(1 stick) butter 1/2 cLight corn syrup 1 tVanilla extract 1/2 tBaking soda 12 oz Pkg (2 cup) semi-sweet .chopped 2Large tomatoes. peeled. Without stirring. stirring. chopped 1Green pepper. Chicken with Chocolate Sauce ( Chicken Mole ) Yield: 6 Servings 4 TOlive oil 2Cloves garlic. Stir in morsels and raisins.
Warm rum.stale 1 1/2 cMilk 3Eggs 1 cSugar 1/4 cSliced almonds.cut into 1 inch cubes. . allow to stand for a few minutes. eggs. sugar. Pour the egg mixture over the cubes--do not stir the cubes--being sure to saturate all the bread. add chili powder. pimento. almonds. or until chicken is tender. almond extract. In remaining fat. Gently press down on the cubes into the mixture with a fork to be sure that they haven't floated over the mixture. Enjoy! Chocolate Almond Bread Pudding Yield: 8 Servings 1 lb Loaf white. Layer the remaining bread cubes and sprinkle on them the remaining almonds. and pour over contents of casserole. simmer. spooning sauce over. Add chocolate.chopped 1/4 cLight rum In casserole. 30 minutes longer. To onion mixture. Set aside. at 350 degrees for 1 hour. Sprinkle half of the toasted almonds evenly over the cubes. green pepper.or sourdough bread. cocoa and the salt. french . . stirring until melted. toasted 1 1/2 tAlmond extract 1/2 cCocoa Mix together the milk. ignite it. heat oil and cook garlic for a few moments to flavour oil. seasonings.70 1/2 tCumin 1/4 tNutmeg 1/4 tGround cloves 1/4 tCinnamon 1/2 tSalt 1/4 tPepper 1 tSugar Grated rind of 1 orange 2Squares bitter chocolate.Remove chicken. add chicken and brown. covered. cook onion. . blending well. . covered. Bake. Make one layer of bread in the bottom of the casserole. raisins. Add broth. and tomato over gentle heat for 10 minutes. and rind. Butter a shallow 2 quart casserole or 8inch square glass pan. Replace chicken.
Spread about 1/2 cup of powdered sugar in a shall dish. Chocolate Almond Morsels Yield: 30 Servings 8 1/2 oz Chocolate wafer cookies 1 1/2 cAlmonds. Roll almond mixture into 30 balls. blanched & slivered 1/3 cAlmond flavored liqueur 3 TCorn syrup Powdered sugar In a food processor or blender. Place on the prepared cookie sheet and refrigerate for at least 8 hours until firm. and process to mix. Bake for 30-40 minutes. Chocolate Amaretto Brownies Yield: 12 Servings 1 cShortening 4 oz Sq unsweetened chocolate 2 cSugar 4Eggs.71 Preheat the oven at 350* for 10 minutes and let the bread soak during this time. process the cookies and the almonds until finely ground. Add the liqueur and the corn syrup. beaten 2 TAmaretto 1 1/2 cFlour 1/2 tSalt Handful sliced almonds ---------------------AMARETTO FROSTING-------------------------/4 cButter or margarine tb Half-and-half oz Sq unsweetened chocolate . Line a large cookie sheet with wax paper. Makes 30 candies. Roll ball in the powdered sugar to coat completely. and dust your hands lightly with some additional powdered sugar.
sugar and butter. Combine flour and salt. stirring constantly. Yield: Enough frosting for 2 dozen brownies. Frost with Amaretto frosting. lightly . liqueur. cool. Mix well and spread evenly ove cake. lightly 1/2 cAmaretto Toasted and chopped 2 tVanilla 1/3 cSugar 4Eggs 6 TButter. Chocolate Amaretto Cheesecake Yield: 12 Servings 1 1/2 cChocolate wafer crumbs 1/3 cHeavy cream 1 cBlanched almonds. Remove from heat and cool. . When ready to serve. and 1 t vanilla. 1 t vanilla. Beat in eggs. Pat mixtur on bottom and sides of a 10 inch springform pan. Amaretto. Pour batter into a lightly greased 13 x 9 x 2" king pan. or I've used margarine to be cholesterol-conscious) and chocolate in heavy saucepan. place over low heat. add to creamed mixture. softened 1 TSugar 1 cSugar 1 cBlanched almonds. stirring well.Bake in middle of oven for 1 1/2 hours or until top of cake cra and knife inserted in middle comes out clean. Let stand on rack 5 minutes. Combine crumbs. salt. stirring until smooth. place over low heat and stir constantly until melted. Bake at 400 for 20 minutes.Bake for 5 more minutes. Stir in half and half. sugar. 1 at a beating well after each addition. Stir in eggs and amaretto. Hope this fills the bill. Cut into squares. cove lightly with wax paper and let chill overnight. Add powdered sugar.toasted and chopped Preheat oven to 375. and sugar. Place on rack and let cool completely. softened 2 cSour cream 24 oz Cream cheese. Note: 3 Tbs powdered baking cocoa can be substituted for chocolate squares. sifted tb Amaretto Note: 2/3 cup powdered baking cocoa can be substituted for the chocolate squares. cream together the cream cheese. Combine butter & chocolate in a heavy saucepan. heavy cream. Beat mixture until light. almonds.72 ds Salt /2 cPowdered sugar. Pour into cru lined pan. remov sides from pan and garnish with toasted almonds around outer edge and on to of cake. until combined. Combine shortening (Crisco butter-flavored is good. Combine sour cream. sprinkle with sliced almonds (or arrange in flowery patterns).
ts Baking soda /4 cRed raspberry jam ------------------FOR THE RASPBERRY CREAM----------------------oz Frozen red raspberrys.. grated 1/4 cSugar 1 tSalt 3 cBread Flour 2 1/2 tYeast 3/4 cSemisweet Chocolate. program for basic white bread and press start... remove from pan to wire rack..-[thawed and drained] /3 oz Dry whipped topping /2 cCold skim milk dr Red food coloring >>>To make the cake. Spray a 15 "x10"x1" jelly roll pan with PAM or other cooking spray....After 33 minutes have elapsed... saucepan over low heat. In a small bowl stir together the flour.. Cool completely. . and then add it gradually to the sugar mixture. plus 2 THalf-And-Half 2Eggs 3/4 tOrange Rind. chopped 4 oz Dried Cherries. In a med.... add the cherries with any remaining liquid and the chocolate. Remove from the heat and stir in the milk. cocoa... Pour into prepared pan and bake 16 to 18 min... overnight Place all the ingredients except cherry mixture and chocolate in the machine..73 Chocolate and Cherry Loaf ABM Yield: 8 Servings 1/3 cHalf-And-Half. and baking soda. soaked in 1/4 cOrange Juice. Preheat oven to 350 . vinegar and vanilla. stirring with a wisk until wel blended.or until wooden pick inserted into center comes out clean.. melt the corn oil spreadand stir in the sugar.. Cool for 10 min. Chocolate and Raspberry Cream Torte Yield: 14 Servings ------------------------FOR THE CAKE----------------------------tb Xtra lite corn oil spread cSugar cSkim milk ts White vinegar /2 ts Vanilla extract /4 cFlour /3 cHERSHEY'S Cocoa -or Hershey's European style -cocoa.
Cover with remaining 1 cup whipped topping and remaining cherry pie filling.. Spread with 3/4 cup fudge topping.. divided 2 cwhipped topping.... Cut horizontally in half. Bake in a preheated 350-degree oven as directed on the package. drizzle remaining 2 tablespoons fudge topping over cherry pie filling. divided Prepare cake mix according to package directions. then put in blender container and blend until smooth. cut side up. Just before serving.) Cover with 1 cup whipped topping. Refrigerate 1 hour. then half of the cherry pie filling.. Repeat with the other 3 cake pieces..74 >>>To make the filling and assemble. Place the other half of the cake over cherries.. cut side down. Use the remaining jam and cream filling to garnish the top as you desire.hot fudge topping.. . Spread with 3/4 cup fudge topping. on serving plate. Let cool as package directs.filling.. Thaw and drain the frozen raspberrys. Cut cake crosswise into 4 equal pieces. fold in the raspberry puree'.. (Do not heat topping..In a small mixer bowl put whipped topping mix and the cold skim milk *do not add vanilla*and add the red food coloring. Chocolate Angel Cake Dessert Yield: 12 Servings 1(16-ounce) package angel .. Place one half. carefully remove from pan.food cake mix 1/2 cunsweetened cocoa 1-1/2 cplus 2 tablespoons . Place 1 piece on cake or serving plateand spread itb jam on top. When cake is completely cooled. mixing cocoa with dry ingredients.. Spoon batter evenly into an ungreased 10-inch tube pan. the spread a scant 3/4 cup of the cream filling over the jam.. Refrigerate the torte until ready to serve. divided 1(21-ounce) can cherry pie . Comments: This dessert is perfect for Valentine's Day or any special occasion....
and chocolate chips. . flour and cocoa. have it plain!! Chocolate Apple Bread Yield: 16 Servings ---TOPPING--1 TSugar 1/2 tCinnamon 1/2 cChopped walnuts or pecans ---------------------------BREAD-------------------------------. you can sprinkle with powdered sugar. Pour into prepared pans. cinnamon and nutmeg. set aside. Stir in apples. Pour into ungreased tube pan. Sift together remianed sugar. Sprinkle with topping. drizzle with chcocolate sauce. Gradually beat in flour mixture alternately with buttermilk. Cool 15 minutes. beat in 3/4 cup sugar.softened cSugar Eggs tVanilla extract /4 c Buttermilk cCoarsely chopped apples cChopped walnuts oz Semi-sweet chocolate chips Topping: In cup. Preheat oven to 350'F. Grease two 9x5x3" loaf pans. top with fresh fruit. baking powder. cinnamon and walnuts. bake 50-60 minutes until cake tester inserted in center comes out clean. In large bowl. combine flour. fold into egg white mixutre. Bake at 350 F for 45 minutes. Makes 2 loaves. salt. Cool completely.75 Chocolate Angel Food Cake Yield: 1 Serving 12Egg whites 1 tCream of tartar 1 tVanilla 1 1/4 cSugar 1 cFlour 1/3 cUnsweetened cocoa powder Beat egg whites until soft peaks form. In small bowl. mix well. 2. beat butter and sugar until creamy. Beat in cream of tartar and vanilla. baking soda. remove from pans.c All-purpose flour tSalt tBaking powder tBaking soda tCinnamon /2 tNutmeg cButter. walnuts. Bread: 1. set aside. Add eggs and vanilla extract. combine sugar.
Beat in eggs and egg yolks 1 at a time. prepare dough: Generously butter a 12-cup kugelhupf pan. sifted 1/4 cSugar 1/4 cNonfat Dry Milk Powder 1package Fast-Rising Dry Yeast ---------------------------DOUGH-------------------------------/2 cUnsalted Butter. Cool on rack 20 minutes. Mix yeast mixture and sponge into butter mixture. about 48 minutes.76 Chocolate Apricot Kugelhupf Yield: 12 Servings ---SPONGE--1 1/2 cApricot Nectar 1 1/2 cAll-Purpose Flour. about 3 hours. apricots. make Chocolate Swirl Cream: Stir chocolate and 2 tb cream in a heavy small saucepan over low heat until chocolate melts and mixture is smooth. -chopped cWhipping Cream. draft-free area until double in volume. Cool to 120-125 F. Beat remaining 2 cups cream and sugar in a large bowl until soft peaks form. Cool. milk powder and yeast. sifted oz Bittersweet Chocolate. Position rack in center of oven and preheat to 350 F. Mix into dough. salt. -coarsely chopped oz Moist Dried Apricots. Combine yeast and 2 tb hot water in a small bowl and stir until yeast dissolves. brown sugar and cinnamon in a medium bowl. Pour chocolate mixture over cream and fold together until whipped cream is lightly streaked with chocolate. plus tb Whipping Cream tb Sugar tb Apricot Brandy For sponge. Lightly sift powdered sugar over. Let stand in a warm. vanilla and ginger. Bake kugelhupf until deep brown and cracking on top and tester inserted in center comes out clean. Cover tightly with plastic wrap and let rise in a warm. cream butter with sugar in a large bowl until fluffy. Meanwhile. Cut . Beat in brandy. Gradually mix in 3 cups flour. Meanwhile. draft-free area until dough rises just to the top of pan. Spoon dough into prepared pan. Pour reduced nectar into a large bowl. sugar. Add brandy and continue beating until stiff peaks form. Transfer to a serving bowl and chill. Combine chocolate. at room -temperature cSugar lg Eggs lg Egg Yolks tb Apricot Brandy /4 ts Salt ts Vanilla Extract /2 ts Ground Ginger pk Fast-Rising Dry Yeast tb Hot (125 F) Water /2 cAll-Purpose Flour. about 5 minutes. boil apricot nectar in a heavy medium saucepan over high heat until reduced to 1 cup. Cover tightly with plastic wrap and clean kitchen towel. Whisk in flour. (A large bundt or angel food pan may be substituted. Place kugelhupf on a platter. about 30 minutes. -quartered tb Firmly Packed Golden Brown -Sugar /2 ts Ground Cinnamon Powdered Sugar -------------------CHOCOLATE SWIRL CREAM-----------------------oz Bittersweet Chocolate. Turn out onto rack and cool completely.) Using an electric mixer.
Remove from heat and stir in the brandy. Sprinkle bottom filo with some nuts and chocolate chips. combine the honey and / cup of butter. Set aside 8 good sheets and keep covered with a damp cloth. Chocolate Baka Lava with Brandy Syrup Yield: 1 Serving 1 lb Walnuts 6 oz Semi-Sweet Mini Chocolate .77 into wedges. Reserve / cup of the chocolate chips. Butter a 9x13 pan. Bring to a boil for 1 minute. unfold and keep covered with a damp towel. Continue with remaining filo. In a 3 QT pan. Cool slightly and melt the reserved chips and drizzle over the top. Top with reserved and buttered 8 sheets. one sheet at a time. Place 6 buttered filo sheets in the pan. Cut in diamonds with a sharp knife before baking in a preheated 325oF oven for 45 minutes. Serve with chocolate swirl cream. Chocolate Banana Muffins Yield: 12 Servings 1 cFlour 2 tBaking powder 1/2 tSalt . Pour mixture over the hot baka lava. Remove filo.Chips 1/2 cSugar 2 TCinnamon 1 lb Filo Sheets 1 lb Butter 1 lb Butter 1 lb Honey 1/4 cWater 3 TBrandy Grind the walnuts finely and combine with the sugar and cinnamon. alternating with nuts and chips.
baking powder. cold 2package Banana pudding . cocoa powder and sugar. Line 12 muffinpans with paper liners or spray with Pam. In a medium bowl. 3.78 2 TCocoa Powder 1/3 cSugar 1 1/2 cKellogs All Bran cereal 3/4 cMilk 1/4Egg substitute or 1 egg 2 TOil 1 cBananas. or until cereal softens.mix.salt. Combine cereal and milk in large bowl and let stand 2 minutes.9 inch. . prepared 2md Banana. 6. Add puding mixes. Chocolate Banana Pudding Pie Yield: 8 Servings 4Semisweet chocolate. and maragrine in medium microwaveable bowl on HI Pour milk into large bowl. Chocolate Banana Shake . Stir in banana. Spoon batter in muffin cups. Add egg or substitute and oil to cereal. dole. Bake for 25 minutes or until muffins are lightly browned.Store leftover pie in refrigerator. mashed(1 banana ) Preheat oven to 400 F. 7. sliced 2 3/4 cMilk. milk.Beat well. Refrigerate 4 hours or until set. jello 1 1/2 cCool whip lite Preparation Time: 0:20 Microwave chocolate. 2.Beat with wire whick 1 min. 5. stirring only once until combined and evenly moist. 4. baker's 2 TMilk 2 TButter or margarine 1Graham cracker pie crust. stir together flour. Add flourmix.
157 calories per serving. press crumb mixture over bottom and up the sides of a 9" pie plate. on medium speed. beat frozen ice milk or yogurt until smooth.ided 16 oz Chocolate nonfat ice milk or Frozen nonfat yogurt 2md Bananas. slice bananas and arrange in a circle over the ice milk/ yogurt. Using electric mixer.late syrup. Using a fork. To serve. combine the graham cracker crumbs and 2 T choco. (or food processor). Using the back side of a spoon. Mashed 2 TChocolate Syrup 1/2 tVanilla Extract Blend all ingredients in a blender bowl until thick and frothy.div. . mix well. Chocolate Banana-Split Pie Yield: 8 Servings 12Graham crackers (2 1/2") . Spread cool whip over bananas and drizzle with remaining chocolate syrup.79 Yield: 2 Servings 1 cCold Skim Milk 1Ripe Banana. 95 calories Source: Weight Watchers 1992 VARIATION:Substitute 2 cups fresh strawberries for the bananas Chocolate Bar Filling . set aside. peeled 3/4 cThawed lofat cool whip In a small bowl. Each serving provides:1/2 fruit.made into crumbs 1/4 c+ 2 t chocolate syrup. carefully spread over the crust. Cover with plastic wrap and freeze until firm about 2 hours. Using a spatula. 1/2 bread.
boil and stir 1 minute.Pour into bowl and press plasticwrap directly on surface. cocoa powder. Yields about 4 cups filling Chocolate Glaze: 1 4oz Chocolate bar 1 Tablespoon water Melt chocolate in double boiler. brown sugar. Add the flour. In a large mixing bowl stir together the 1 cup sugar. add more water if it is to thick.add vanilla and chocolate bar.Add the eggs. .80 Yield: 1 Serving 1/2 cSugar 5 TCornstarch 3 TBrown sugar 1/4 tSalt 3 cMilk 3Egg yolks.Place the balls 2 inches apart on an ungreased baking sheet.beaten 1 tVanilla 8 oz Chocolatebar combine all but vanilla and chocolate bar in a saucepan. Place the remaining 1/2 cup sugar in a pie plate.Spoon chocolate mixture by rounded tablespoonfuls onto waxed paper.Roll each mound around in your hands to form a ball. Stir constantly until mixture boils. or microwave. cool. Chocolate Baseball Cookies Yield: 24 Servings 1 cSugar 1/2 cPacked brown sugar 1/2 cUnsweetened cocoa powder 2 tBaking powder 1/2 tCinnamon 2Eggs 1/2 cCooking oil 1 tVanilla 1 3/4 cFlour 1/2 cChopped walnuts 1/2 cSugar Preheat oven to 375F. broken into pieces. cooking oil and vanilla.stir to blend. Stir in the nuts. Remove from heat. Beat with a rotary beater or wire whip until the mixture is smooth.Roll the balls in the sugar to coat generously.Stir with a large spoon until the mixture is smooth. Stir until chocolate is completly melted. baking powder and cinnamon.
water 1/2 cVegetable oil 3Eggs 1 1/2 cSemisweet chocolate chips 4 TButter 1 TLight corn syrup 1 tBrandy extract 1 cPowdered sugar.81 Bake at 375F for 12 to 14 minuts or until the cookie is firm around the edges and the tops are cracked. A Good recipe for kids to try with supervision for the baking part. Immediately upon removal from oven. and 2 tablespoons water.Cool cookies on a wire rack. oil. corn syrup. sifted Preheat oven to 350 degrees F. /3 cup brandy. remaining 1/3 cup brandy. combine cake mix. During last 7 minutes of cake baking time.Stir in remaining 1/2 cup chocolate chips and powdered sugar. then invert onto a cake plate. ..w/pudding 1 cBrandy 1/2 c. 1/2 cup water. Makes 24 cookies. prepare glaze. Beat with an electric mixer on high speed 2 minutes. scraping down bowl a few times.-) Chocolate Brandy Cake Yield: 12 Servings 1package Devil's food cake . brandy extract. Let cool completely. Cook over low heat.In a large bowl.Let cake cool in pan 25 minutes. spoon two thirds of hot glaze over cake.Turn into a well-greased 12-cup bundt pan. Simmering. and eggs. stirring occasionally. In a small saucepan. Stir in 1 cup chocolate chips. Bake 35 to 45 minutes or until a cake tester inserted in center comes out clean. Reheat remaining glaze and spoon over top of cake. until butter melts. stirring. Cake is best if made a day in advance of serving time to allow flavors to mellow. combine butter. over low heat 5 minutes.
stirring frequently until chocolate is completely melted. Beat the eggs until frothy. . pudding is done. whipped HEAT THE CHOCOLATE AND half and half in a large saucepan over low heat for 12-15 minutes.82 Chocolate Brandy Cream Yield: 8 Servings 1 1/2 TCocoa powder 1 TConfectioners sugar 1 cHeavy whipping cream 1 TBrandy 1 1/2 tVanilla Sift together the cocoa and confectioners sugar and set aside.In a chilled bowl with chilled beaters. stir in the crumbs and let stand for one hour. use cream to garnish slices of Double Chocolate Ice Box Pie. vanilla and salt. Remove pan from the heat. blend in the sugar.With a spoon or pastry bag fitted with a star tip.(loosely packed) 2Jumbo eggs 1 cSugar 1 1/2 tVanilla 1 pn Salt 1 cHeavy cream. Bake the pudding uncovered for 50 to 60 minutes until the pudding is set like custard. Chocolate Bread Pudding Yield: 6 Servings 3 oz Unsweetened chocolate cut . If it comes out clean. Preheat oven to 350F. Pour the pudding into a buttered 1 1/2-quart casserole.into small pieces 2 cHalf and half 2 cSoft white bread crumbs . combine all ingredients and beat the cream until stiff peaks begin to form. To test it. Serve the pudding warm. insert a toothpick in the center. then mix into the chocolate. topped with dollops of whipped cream. set it in a shallow baking pan and pour enough hot water into the pan to come halfway up the sides of the casserole.
turn off heat and stir in chocolate until it is melted. Dump bread mixture into a large. Beat eggs and sugar with flavorings. vanil To test it. blend in the sugar. unsweetened. cut Small pieces 2 cHalf & half 2 cBread crumbs. bring cream and milk to a boil. tossing gently.Bread cut into 1" squares 1 1/2 cHeavy Cream 1 1/2 cWhole Milk 3/4 lb Semisweet Chocolate. or until the edges are firm but the inside is still soft and moist. Cover with aluminum foil. Bake for 35-45 minutes.soft packed loosely 2Eggs. Serve hot with vanilla ice cream or whipped cream.83 Chocolate Bread Pudding #1 Yield: 6 Servings 3 oz Chocolate. The pudding should seem underbaked. Preheat oven to 350F. . whipped HEAT THE CHOCOLATE AND half and half in a large saucepan over low heat for Remove pan from the heat. jumbo 1 cSugar. insert a toothpick in the center. Beat the eggs until frothy. Pour over the bread and let sit for 10-15 minutes so bread absorbs the mixture. In a medium sized saucepan. shaved. stir in the crumbs and let stand for one hour. greased 2-quart pan or an 8 x 8" cake pan. granulated 1 1/2 tVanilla 1 pn Salt 1 cHeavy cream. white. Or Chocolate Chips 3Eggs 1/2 cSugar 2 tVanilla Extract 1/2 tAlmond Extract Heat the oven to 350 F. . If it comes out clean. puddin! Chocolate Bread Pudding #2 Yield: 6 Servings 1/2Loaf unsliced Homemade . Put the bread cubes into a large bowl. Pour over bread.
Remove from the heat. or . cream. Scoop the pudding into the prepared dish. 30 minutes or more. Briskly whisk in the eggs. Source: Rosie's Bakery All-Butter Fresh Cream Sugar Packed No HoldsBarred Baking Book. Bake on the center oven rack until the top is crisp. Toss. Generously grease a 6 or 8 cup souffle dish with butter. about 40 minutes.ture over the bread.baguette. They lay a piece of aluminum foil loosely over the surface of the pudding and bake until the pudding is set and a tester inserted close to but not in the center comes out dry. then refrigerate the pudding for 2-3 hours. You can pull a few pieces apart with your fingers to check.3 croissants cut . whisking occasionally until the chocolate is completely melted and all the chocolate specks are gone.cups) or 1/3 French .84 Chocolate Bread Pudding Classic Yield: 8 Servings 1 1/2 cMilk 1 3/4 c+2 T heavy cream 6 TSugar 1 1/2 cSemisweet chocolate chips 1/8 tSalt 3lg Eggs. Fifteen minutes before baking. lightly beaten 3 cCubed 1" challah. 3-4 min. Place the cut-up bread in a large bowl and pour the chocolate mix. preheat the oven to 350F. chocolate chips and salt in a medium sized saucepan over low heat. Cool slightly before serving.cubes (3 cups) Heat milk.into 1/2" cubes (3 . sugar. split lengthwise . tossing the mixture occasionally with a large spoon to be sure all the bread is soaked.and cut into 1/2 inch . Author Judy Rosenberg Chocolate Bread Pudding with Strawberry Sauce .
cut in Pieces 3 tVanilla 1 1/2 cBreadcrumbs. superfine -----strawberry sauce----1 1/8 lb Strawberries 2 TSugar. flour. Whisk in egg whites and vanilla. Bake in 350F oven for 20 to 25 minutes or until edges pull away from pan. hulled. square cake pan. unsalted. Sp Serve warm or cold. dark 3/4 cHeavy cream 1/2 cSugar. Source: Australian Gourmet Traveller Magazine Chocolate Brownies. . 4 g fat. seperated 1/4 lb Butter. Stir together sugar. with Strawberry sauce. Remove from heat. Bring cream Butter a round 20cm diameter cake tin or souffle dish and sprinkle with the Gently fold whites into the chocolate mizture until thoroughly combined. let cool slightly. Per serving: about 110 calories. superfine 2 TBrandy Process the chocolate in a food processor until finely chopped. with 2 Makes about 1 1/2 cups. melt chocolate with water. 2 g protein. dust with icing sugar. 19 g carbohydrate. Pour into lightly greased 8 in. stir into chocolate batter just until combined. white 1 TSugar. baking powder and salt. semisweet 1/2 cHot water 4Egg whites 1 tVanilla 2/3 cSugar 2/3 cFlour. *** Strawberry Sauce*** Process 250g of the strawberries. stirring until smooth. superfine 4Eggs.85 Yield: 8 Servings 1/3 lb Chocolate. Let cool on rack. Low cal Yield: 16 Servings 6 oz Chocolate. all-purpose 1 tBaking powder 1 pn Salt 1Icing sugar In large heatproof bowl set over hot water.
beat until smooth. Cut 16 servings.) serving 110 calories. softened 1 tBaking powder 1 tBaking soda 1/4 tSalt 2lg Egg whites (1 . 3 g fat Source: Company's Coming Light Recipes by Jean Pare.Pour into 9x9 inch pan that has been sprayed with no-stick cooking spray or use wax paper to line the pan. 1993 Shared and tested Sept 93 by Elizabeth Rodier Chocolate Cake A La Susanne Yield: 12 Servings 200 gDark chocolate 150 gButter 2 TCoffee 1dl Hazelnuts.If cool. 0 mg cholesterol. Preheat oven to 350F.lg egg works) 1 tVanilla 1 cHot water 2 tConfectioner's sugar (option Not suitable for diabetic.(My note:also good with whipped topping. Serve warm or cool. chopped 3Eggs 2dl Sugar 1dl Flour 1 TVanilla ---------------------------ICING-------------------------------.86 Chocolate Cake Yield: 16 Servings 1 1/4 cFlour 3/4 cGranulated sugar 1/4 cCocoa 1/4 cMargarine.Measure ingredients into mixing bowl in the order given. 169 mg sodium. carbohydrate information missing. Bake about 25-30 minutes or until an inserted wooden pick comes out clean.g . sift icing/confectioner's sugar over cake.
Chocolate Cannoli Yield: 9 Servings ---FILLING--1 lb Ricotta-drained if necessary 1 cPowdered sugar 1/2 cWalnuts. checking and stirring every 2 min. Melt the chocolate with the double cream on low heat until the icing is thick and creamy. Stir in Rice Chrispies and coconut. Put on the cake and decorate with walnuts. Use greaseproof paper (also greased) in the bottom to make the cake slip easier.grated . They are a hit whenever I make them. and chocolate in a microwavable bowl. Grease a tin. Whip the eggs and the sugar until fluffy and mix with the hazelnuts.87 Dark chocolate dl Double cream Walnuts Melt the chocolate and the butter on low heat and mix with the coffee. toasted. the flour and the vanilla. butter. chopped 1/3 cChoc. Cut into small bars. finger size.Grease or spray with Pam.Mike for -6 min. Put the cake on a plate and let cool a little before removing the greaseproof paper.semisweet 1 tOrange peel . until melted. Chocolate Candy Yield: 3 Servings 10 1/2 oz Marshmallows 1/4 cButter 1 cCoconut 1 1/4 cSemi sweet choc. I double this recipie and use a cookie sheet. Spread in pan quickly using a buttered spatula. chips 2 cRice Chrispie Line a 13X9 pan with foil. Combine marshmallows. chips .grated 1/2 tLime peel . Chill. Bake in 200 centigrades for 35 minutes.
* Tinned steel cylindrical molds available at most specialty cookware stores (or Williams-Sonoma). Wrap 1 square around each cannoli form.inch squares. Transfer to large bowl.oz. FOR DOUGH: Combine the flour. about 4 minutes.beaten to blend ts Vanilla Veg.Pipe filling into cannoli shells. baking powder. chopped 16 oz Cream cheese 1/2 cSugar 2Eggs 1 tVanilla 3/4 cSemisweet chocolate. oil for deep frying FOR FILLING: Puree ricotta and sugar in processor until smooth.c Flour . Roll out dough out into 12-inch square. sugar and pinch of salt in large bowl.Cut into nine 4. Knead dough on lightly floured surface until smooth. half of egg (reserve remainder for another use) and vanilla to well. size) 5 oz Evaporated milk 1 cPeanuts. Make well in center. Cover and refrigerate until well chilled.* brushing edges with water and pressing gently to seal. (Can be prepared 1 day ahead. melted . turning occasionally. Gradually draw flour from edge of well into center until all flour is incorporated. Spoon filling into pastry bag without tip. Egg .Add cannoli in batches and cook until golden brown. Drain on paper towels. Heat oil in deep fryer or heavy large skillet to 350F. Chocolate Caramel Cheesecake Yield: 1 Serving -----crust----1 1/4 cGraham cracker crumbs 1/4 cMelted butter -----filling----1package Caramels. Mix in next 4 ingredients.all-purpose ts Baking powder ts Powdered sugar pn Salt /3 c Beer TUnsalted butter-room temp.Remove shells from cannoli forms. Add beer. Cover and let stand 1 hour.88 ---------------------------DOUGH-------------------------------. butter. (14 .)Bring filling to room temperature before using.
prepare the pie shell. Pour over pecan layer. beat until blended. Add eggs one at a time. about 1 hour. Set the saucepan over medium-high heat. . If it caramelizes unevenly. When the sugar is a rich golden brown. Remove from oven and run knife around edge of pan to release sides. by making small flowers with the whole hazelnuts and sliced almonds. beating well after each addition. Do not stir the sugar as it cooks. Sprinkle pecans evenly over caramel layer and set aside. Once the pie has cooled to room temperature.att. Assembly and baking: Pour the filling into the pie shell and bake for minutes. mixing well with a wooden spoon until smooth. decorate it. you can move it around by swirling it in the pan. skinned Sliced almonds Filling preparation: First. remove it from heat and stir in the butter and evaporated milk gradually. Cover and chill 8 hours. Cool Combine caramels and m heat until melted. Stir in vanilla and melted chocolate. Beat with a whisk until very smooth.mt. Set the filling aside to cool for 10-15 minutes and then stir in the nuts. Bake at 350 for 30 mins. preheat the oven to 475'F. -chopped cHazelnuts or filberts. Then.89 Recipe by: Tracy Wisniewski <tww@quartet. Chocolate Caramel Hazelnut Pie Yield: 8 Servings 1Prebaked 9" pie shell --------------------------FILLING------------------------------/2 cSugar /2 cWater /2 cUnsalted butter.com> Combine graham cracker crumbs and melted butter. Bake at 350 for 6 to 8 minutes. Beat cream cheese at high speed with electric mixer until light and fluffy. Meanwhile. cut into -pieces cn Evaporated milk (5 oz) oz Unsweetened chocolate. until the edge is very brown and the center is bubbling. Let cool to room temperature. mixing well. Let the sugar mixture come to a boil and continue to cook until it caramelizes. Let cool for 5 minutes and stir in the chocolate. in a large. if desired. -skinned and coarsely -chopped --------------------OPTIONAL DECORATION------------------------Whole hazelnuts. heavy-bottomed saucepan. Gradually add sugar. stir together the sugar and water. Press crumb mixture evenly on bottom and 1 inch up sides of a 9-inch springform pan. Pour over graham cracker crust. stirring often.
Pour over crust. cool before removing rim of pan. Bake 45 minutes. Pour over pecans. press onto bottom and sides of 9-inch springform pan.Loosen cake from rim of pan. Place pan on cookie sheet.Garnish with whipped cream. Blend in chocolate and vanilla. one at a time. chopped 16 oz Cream cheese.5 minutes or until melted. Keep refrigerated. mixing well after each addition. Top with pecans. softened 1/2 cSugar 2Eggs 1/2 cSemisweet chocolate chips . stirring every minute. Microwave caramels and milk in small bowl on high for 4 . Add eggs.90 Makes one 9" single-crust pie. Chocolate Cheese Pie Yield: 6 Servings . Beat cream cheese and sugar until well blended.melted 1 tVanilla Mix crumbs and butter.Bake 10 minutes. Chocolate Caramel Pecan Cheesecake Yield: 1 Serving 2 cCookie crumbs 6 TButter or margerine 14 oz Caramels 5 oz Evaporated milk 1 cPecans.
chopped /2 cHot black coffee oz Cream cheese at rm. but not boiling.Pour into prepared pan. melt chocolate with coffee over hot. cream cheese. temp. cream cheese. Add the melted butter to the remaining crumbs and mix.softened 3/4 cSugar 2Eggs 1/2 cChilled whipping cream 1 cCherry pie filling 1package 3 oz. cSugar Eggs ts Vanilla extract cHeavy cream.Remove the cake from the oven and cover with plastic wrap.Gradually add sugar. . melted --------------------------FILLING------------------------------oz Semi-sweet chocolate. one by one.Stop the mixer several times to scrape down the sides of the bowl.Set oven at In a bowl.91 1package 8 oz.Turn the oven off. but leave the cheesecake inside.combine cream cheese and sugar Chocolate Cheesecake Yield: 10 Servings ---CRUST--1 1/4 cZwieback crumbs 1 TSugar 1/4 cButter. Beat in melted chocolate just until blended.Butter the sides of the pan. beating constantly.Butter the pan.Stir in vanilla and salt.Let the cake sit for 3 hours. beating well after each one. . set the chocolate aside. Transfer the cheesecake to the oven and bake for 55 minutes.Press these onto the bottom of the pan.Refrigerate overnight. combine Zwieback crumbs and one T sugar. water.Shake some of the crumbs around the pan to coat the sides. In the bowl of an electric mixer beat the cream cheese until light and fluffy.Use a wooden spoon to keep the oven door ajar. .softened 1/4 cHershey's cocoa 1 tVanilla extract 18" packaged crumb crust Heat oven to 350 degrees.Add the eggs.In large mixer bowl. whipped until Stiff cShaved bittersweet chocolate Have on hand a 10-inch springform pan. Meanwhile.
sugar. Pour into prepared pan. top with wipped cream & shaved chocolate. Crust: Melt butter in a saucepan.92 Just before serving. Add eggs. Press into bottom & 3/4 inch up. . Add to cheese mixture. and cocoa. To serve.usask.Spread it with whipped cream and sprinkle with shaved chocolate. Mix in sour cream. softened 1 cGranulated sugar 4Eggs 1 cSour cream 2 cSemisweet chocolate chips 1/2 cButter or margarine Recipe by: Siama <pmb124@arts. Transfer the cake to a platter. Combine chocolate chips and butter in sauce pan over low heat until melted. . remove the sides from the springform pan and use wide metal spatulas to lift the cake from the bottom metal round. the sides of the ungreased 10-inch springform pan.ca> * you can substitute 2 cups of oreo or chocolate wafer crumbs for the graham cracker crumbs. Chocolate Cheesecake #2 Yield: 1 Serving -----crust----1/3 cButter or margarine 1 1/2 cGraham cracker crumbs. 1 at a time. beating after each addition. Cool at room temperature. Filling: Beat cream cheese and sugar until blended. Bake in 325 F oven for about 1 1/2 hours until center is firm. Stir often. Mix well. Do not bake.Cut into thin wedges and serve. sugar & cocoa (or butter and chocolate crumbs).* see note 1/4 cGranulated sugar 1/4 cCocoa -----filling----24 oz Cream cheese. then chill. Stir in crumbs.
cook until chocolate melts.and pie filling 3/4 cSugar 1 cMilk 1Square unsweetened chocolate 3 8 oz package cream cheese.softened 3Egg yolks 2 tVanilla 1/4 tSalt 3Egg whites 1 cSour cream Combine graham cracker crumbs. Add chocolate. Yield 10-12 servings. cook and stire over medium heat until mixture comes to a full boil. Garnish with whipped cream. Remove from heat. .Press on bottom and sides of a greased 0 inch springform pan. sugar and milk in saucepan. Cover . Beat cream cheese at high s Let cool to room temperature on wire rack. .softened 2 cSugar 4Eggs 1 TCocoa 2 tVanilla extract 1Carton sour cream Whipped cream Press Chocolate Wafer Crust mixture on bottom and 1/2 inch up the sides of Reduce heat to low.finely crushed 1 TSugar 2 TButter. Combine pudding mix. sugar and melted butter.93 Chocolate Cheesecake #3 Yield: 1 Serving Chocolate wafer crust 1package Semisweet chocolate . melted 1package Chocolate pudding .morse 4package Cream cheese. Chocolate Cheesecake #4 Yield: 1 Serving 3/4 cGraham cracker crumbs . chill at least 8 hours.
Cool to room temperature.94 surface with waxed paper and set aside.3 ounce package c Sugar. cocoa.Beat in yolks. packed 1/3 cButter Flavor Crisco. Stir in butter flavor crisco. Refrigerate.Says nothing about beating the egg whites first.Spread top with sour cream. I would.Well. eggs. Cut into bars about 2 x 1 1/2 inches. Mix well after each addition.Hm. Add confectioners sugar and vanilla. Add other ingredients ( sugar. Chocolate Cheesecake Bars Yield: 20 Cookies ---CRUST--1 cGraham cracker crumbs 1/4 cBrown Sugar. Makes 20 bars.(Odd. Fold in egg whites. flour and vanilla . Beat cream cheese until fluffy. softened . FILLING: Beat cream cheese in a small bowl at medium speed until smooth. melted --------------------------FILLING------------------------------pk Cream cheese. Press into an ungreased 8 x 8 x 2 pan. TOPPING: Cream Butter Flavor Crisco and cream cheese in a small bowl at medium speed until well blended. Bake at 350 for 30 minutes.)Pour over crumbs in pan. confectioners /2 ts Vanilla Preparation Time: 20 MinutesBake Time: 30 Minutes Heat oven to 350 F. softened . vanilla. CRUST: Combine graham cracker crumbs and brown sugar. ONE AT A TIME. Bake at for 10 minutes. . Bake on lowest rack at 425F for about 35 minutes or until center is set lightly when touched. salt and pudding. Spread over surface of cooled cheesecake.8 ounce package /2 cSugar tb Cocoa Eggs /2 ts Vanilla --------------------------TOPPING------------------------------tb Butter Flavor Crisco pk Cream cheese. Pour over baked crust. Cool 4 hours.
Stir until melted. combine cream cheese and sugar. Set aside. combine chocolate wafer crumbs and butter. Remove from heat and add chocolate chips.95 Chocolate Cherry Cake Yield: 8 Servings 18 oz Devil's food cake mix 21 oz Cherry pie filling 1 tAlmond extract 2Eggs. Melted 12 oz Chocolate chips. stirring constantly. Chill. butter and milk in saucepan. beating well after each addition. Bake at 350 F 25-30 minutes. large 3/4 cCherry Flavored Liqueur 1 tVanilla Extract 1 lb Cherry Pie Filling 1/2 cCream. chocolate chips and heavy cream. Chocolate Cherry Cheesecake Yield: 16 Servings 8 1/2 oz Chocolate Wafers. Let cool and cut into squares before adding icing. combine sugar. Softened 1/4 cSugar 4Eggs. Pour into prepared crust.Turn oven off. whipped (opt. Bake at 325 degrees F. for 60 minutes. or until cake tests done. beaten 1 cSugar 5 TButter 1/3 cMilk 6 oz Semisweet chocolate chips Mix first 4 ingredients by hand with spatula until well-blended.Pour over cake and spread. semi-sweet 1 1/2 cHeavy cream 16 oz Cream Cheese. Add chocolate mixture. In large bowl. mix until blended. one at a time. Bring to a boil. covering bottom and 2 1/2 inches up sides. Turn into greased. and vanilla. Preheat oven to 325 degrees F. and boil 1 minute. Stir until morsels are melted and mixture is smooth. heavy. Combine over hot (not boiling) water. cherry liqueur. Add eggs. To make icing. crush fine 1/2 cButter. Let stand in oven with door .) In large bowl. floured 9 X 13 inch baking pan. Pat fimly into 9-inch springform pan. beating untl creamy.
In medium bowl. invert pan and allow to hang upside down on its own rack or funnel. Decorate edge with whipped cream. (Or. invert onto cake plate. Remove. water. mix well. and egg yolks. and salt. Chill 24 hours. Add remaining sugar and beat until stiff peaks form. Remove waxed paper. cocoa powder. Pour in oil. Smooth top. beat egg whites and cream of tartar until soft peaks form. if desired. Wash beaters.) Loosen around edge of cake. cool completely. and with clean beaters. Chocolate Chiffon Cake Dessert. Bake in 350 degree oven for 40 minutes or until tester inserted in center comes out clean. With knife. combine flour. Diabetic Yield: 16 Servings 3/4 csifted cake and pastry flour 1/4 cunsweetened cocoa powder 2/3 cgranulated sugar 2 tbaking powder 1/2 tsalt 1/4 ccanola oil 1/4 cwater 1 tvanilla 2egg yolks 4egg whites 1/4 tcream of tartar Line bottom only of 8-inch cake pan with waxed paper cut to fit. if tube pan is used. Pour into prepared pan. .96 ajar 1 hour. vanilla. Pour egg yolk mixture evenly over stiffly beaten egg whites. Beat for 1 minute or until very smooth. Fold in until blended and evenly colored. 1/3 cup sugar. Cool on wire rack. have 10-inch tube pan ready. cut through batter to remove air bubbles. Or. baking powder. alternatively. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. In large bowl.
Until Gelatin Is Completely Dissolved And Mixture Thickens Slightly And Coats A Metal Spoon. Beat Egg Whites And Salt In Large Bowl Until Foamy. Pour The Mixture Into Prepared Dish. Set Aside. Stir /4 Of The Meringue Into The Yolk Mixture. In Another Bowl. Cook Over Low Heat. Until Meringue Forms Soft Peaks. crushed 1 1/2 tBaking powder 1/2 tBaking soda . chopped 3/4 cChocolate chips 1/2 cSugar 4Eggs 1 pt Sour cream 2 cBrown sugar 1 1/2 cSalad oil 1 tVanilla 3 cGraham crackers. The Whipped Cream.97 Chocolate Chip Brandy Souffle Yield: 8 Servings 6EGGS. Refrigerate At Least 4 Hours Or Until Set. Stirring Constantly. Garnish As Desired. Beat Cream Until Stiff. Stir In Gelatin. HEAVY 6 oz CHOCOLATE. Fasten To Dish With Tape Or String So Collar Is About 6" Higher Than The Rim Of The Dish. SEPARATED 1GELATIN. Measure Off A Length Of Aluminum Foil Long Enough To Encircle A 4-cup Souffle Fold In Half Lengthwise. A Tablespoon At A Time. Beat Yolks Slightly In Saucepan. Beat In Remaining Sugar. Stir In Brandy And Vanilla. Gently Fold The Yolk Mixture. UNFLAVORED (ENV) 1 cSUGAR 3/4 cMILK 1/4 cBRANDY 1 tVANILLA 1/4 tSALT 1 cCREAM. SEMISWEET BAKING. Chocolate Chip Cake Yield: 12 Servings 2 TCinnamon 1 cWalnuts. Grate The Chocolate. 1/2 Cup Of The Sugar. Remove From Heat. And The Grated Chocolate Into The Remaining Meringue. And The Milk. GRATED Dish.
walnuts. one at a time. stir into batter. mixing at medium speed on electric mixer until well blended. Add eggs.Stir in chocolate chips and pour into crust. Sprinkle batter with half the cinnamon/sugar mix. Pour rest of batter in pan. chips and white sugar. Bake at 350 degrees F.Garnish with whipped cream and fresh mint leaves.98 Combine cinnamon. mixing well after each addition. Pour half the batter into an oiled 13 x 9-inch baking pan. sour cream.Blend eggs.. Chocolate Chip Cheesecake Supreme Yield: 10 Servings 1 cChocolate Wafer Crumbs 3 TMargarine. Sprinkle top with remaining cinnamon/sugar mix. press onto bottom of 9-inch springform pan. Combine cracker crumbs.Chill. Melted 24 oz Cream Cheese. cool before removing rim of pan. Bake at 350 degrees for 45 minutes. Combine cream cheese. Softened 3/4 cSugar 1/4 cUnbleached All-Purpose Flour 3Large Eggs 1/2 cSour Cream 1 tVanilla 1 cMini Semi-sweet Chips Combine crumbs and magarine. Chocolate Chip Cookie Dough Cheesecake Yield: 8 Servings Cross tmpj72b 1 1/2 cFinely crushed chocolate . Blend in sour cream and vanilla. 55 minutes. sugar and flour. brown sugar and salad oil until creamy. set aside.Loosen cake from rim of pan. Bake at 350 degrees F. 10 minutes. if desired. baking powder and soda.wafer cookie crumbs .. add vanilla.
softened 3/4 cShortening 1 1/2 cSugar. whirl or beat remaining sugar with che Bake in 350 oven until cake jiggles only slightly in center when gently sha at least 4 hours. salt.Drop by rounded teaspoonfulls. shortening.Allow to cool on cookie sheet for 1 min. press firmly over bottom and /2-inch up In a food processor or with a mixer. . add to creamed mixture.) melted butter. COOKIE DOUGH: In a bowl. and butter. unsifted 1 1/2 tBaking soda 3/4 tSalt 3 cChocolate chips.or margarine 2package (8 oz. for 15 min. Serves 12 to 16. water and vanilla. sugars.Bake at deg. Beat well. semi-sweet Cream marg. then remove to cooling racks until completely cooled. packed 3/4 cSugar 3Eggs 3 TCorn syrup 3 TWater 3 tVanilla 3 3/4 cFlour. creamy lumps of chocolate chip cookie dough. each) cream. brown. . . 2 T sugar. 1/4 cup TOPPING: Mix 1 c regular or light (reduced-fat) sour cream. 2 teaspoons su COMMENTS: Soft. eggs. made without Chocolate Chip Cookies Yield: 72 Servings 3/4 cMarg. baking soda.corn syrup.Combine flour.Stir in chips.99 30cookies) 1 cSugar 1/4 c(1/8 lb.cheese or neufchatel Into chunks 1 cRegular or light sour cream 3Large eggs 1 tVanilla. serve or wrap airtight up to 2 days. beat well. cookie dough (recipes follow) Mix crumbs. beat to blend 1/4 cup butter or margarine.
Add the rest of the ingredients.wise 3Sticks (1 1/2 c) unsalted .Add eggs.butter.M&M Package Yield: 120 Servings -From the Kitchen of .Lawrence & Cindy Kellie 1 1/2 cButter -=OR=1 1/2 c-margarine 2 2/3 cBrown sugar firmly packed 4Egg 2 tVanilla 4 1/2 cFlour 2 tBaking soda 1 tSalt 12 oz Chocolate chips 1 cWalnuts Mix butter.The longer mixed the smoother the cookie.Cookies should still be fairly soft to the touch when removed from the oven Chocolate Chip Cookies (Chefs Cuisiniers Club) Yield: 60 Cookies 3 1/2 cFlour 1 1/2 tBaking soda 1 1/2 tSalt 2Vanilla beans. brown sugar together. split length.sugar 1 c+2 T granulated sugar 3lg Eggs 1 1/2 tVanilla extract 3 cSemisweet chocolate chips (or chocolate chunks about 1pound) 1 1/2 cChopped walnuts (about 1/3 . softened 1 c+2 T firmly packed brown .100 Chocolate Chip Cookies . vanilla.Bake in 320 oven for 10-12 minutes.
and add butter and sugars. and beat in vanilla extract. beating well after each addition. Add boiling water and butter. beating until light and fluffy. Add remaining ingredients and stir thoroughly. Add flour mixture and beat until dough just comes together. . egg and vanilla and beat well.lb) Preheat oven to 350F. Chocolate Chip Date-Nut Loaf Yield: 4 Servings 1 cDates. Form dough into 1 1/2 inch balls and arrange about 2 inches apart on parchment-lined baking sheet.chopped 1 tSoda 1 cWater. Stir in chocolate chips or chunks and walnuts (do not overmix).chopped 1/2 cChocolate chips In a large bowl. Tranfer cookies with spatula to racks to cool. Bake in covered slow pot on high for 2 to 3 hours. Pour into greased and floured baking pan (slow cooker accessory). Allow to cool. reserving pods for another use if desired.boiling 1 TButter 1 cSugar 1Egg 1 tVanilla 2 cFlour 1 tBaking powder 1/2 tSalt 1/2 cWalnuts. Scrape vanilla bean seeds from pods into standing electric mixer. Add sugar. and salt. sprinkle soda over dates. baking soda. beat in eggs. One at a time. Flatten balls slightly with a metal spatula and bake cookies in batches in middle of the oven until golden. In a large bowl.101 . 12 to 15 minutes. sift together flour.
Makes 2 loaves. Pour into 2 non-stick sprayed 9 x 5 loaf pans and bake at 350F for about minutes. Sift flour with salt. Chocolate Chip Macadamia Crunch Cookies Yield: 60 Servings 1 cButter flavored Crisco 3/4 cSugar 1/2 cBrown sugar 2Eggs 2 tVanilla 2 TButtermilk 1 1/2 cFlour 1/2 cOld-fashioned . Add milk/Grape-Nuts mixture and vanilla.chips (12 oz) . or about 20 servings. Beat sugar and eggs or substitute together in a large bowl.oatmeal. Add chocolate chips and mix well.5%) 2 cSugar 2Eggs or 1/2c egg substitute 1/2 tSalt 3 1/2 cFlour 1 tBaking soda 2 tBaking powder 1/2 cChocolate chips 1 tVanilla Soak Grape-Nuts in buttermilk for 10 minutes.102 Chocolate Chip Grape Nut Bread Yield: 2 Servings 1 cGrape nuts 2 cButtermilk (low fat 1. or until a toothpick comes out clean. soda and powder and stir thoroughly into the Grape-Nuts mixture. uncooked 1 tBaking soda 1/2 tSalt 1package Milk chocolate .
In a separate bowl.103 1 cMacadamia nuts. which won the national $500 prize in the chocolate chip cookie contest in late March. Chocolate Chip Nut Pie (Kentucky Derby Pie) Yield: 1 Serving ---VERSION #1:--1 cSoftened butter 1/2 cBrown sugar 1/2 cSugar 1/2 cFlour 2Eggs 1 cChopped black walnuts 1 cChocolate chips ---VERSION #2:--3/4Stick softened butter 3/4 cWhite sugar 3/4 cWhite corn syrup . oatmeal. eggs. For years. brown sugar. MD. Cool cookies on baking sheet for a minute and then remove to cooling rack. At least now. Add chocolate chips and nuts and stir by hand. ***** With an electric mixer. beat shortening. Drop dough by the tablespoon. onto a greased insulated cookie sheet. baking soda and salt. chopped Who else besides hillary Clinton uses vegetable shortening in chocolate chip cookies Thersa Monk and her 12-year-old daughter. the Monks used butter in their baking. for two. By hand. sugar. about 2" apart. vanilla and buttermilk for 3-5 minutes until very light and fluffy. but when they saw an opportunity to compete in the Crisco American Baking Celbration.. of Germantown. Refrigerate for at least a half hour until the dough is firm. Krystal. The result: Chocolate Chip Macadamia Crunch Cookies. add the shortening mixture and stir well. Bake in a preheated 325'F. mix the flour. oven for 16-18 minutes until the cookies are a light golden brown. they couldn't resist trying to concoct a recipe with butter flavored Crisco.
oats. Cool. Separately beat eggs until foamy then beat into mixture until foamy. and salt. Chocolate Chip Squares Yield: 4 Servings 1/2 cFirmly Packed Brown Sugar 1/2 cMargarine Softened 1Large Egg 1 tVanilla 1/2 cUnbleached Flour 1/2 cRolled Oats 1 tBaking Powder 1/4 tSalt 1/3 cSemisweet Chocolate Chips 1/4 cChopped Nuts Grease bottom only of square baking dish. cut into about 2 inch squares. baking powder.Sprinkle with chocolate chips and nuts. Microwave until no longer doughy. Bake at 325F for 1 hour. and vanilla. margarine. Fold in syrup and vanilla. 4 minutes. 8 x 8 x 2-inches.Mix brown sugar. Add flour. softened 1 cSugar 1/2 cSelf-rising flour 2Eggs 1 tVanilla flavor 1 cChopped pecans 1 cChocolate chips Cream butter and sugar together. Bake at 350F for 45 min . Makes 16 Cookies Chocolate Chip Torte .Spread evenly in baking dish. egg. 2 to 3 minutes. Fold in nuts and chocolate chips. Microwave uncovered on high (100%).104 1 tVanilla flavoring 3Eggs 3/4 cChopped pecans 1/2 cChocolate chips ---VERSION #3:--1Stick butter.1 hour.Stir in flour. Pour into 9" deep dish unbaked pie shell. turn dish one-quarter turn.
blending well. Bake 45 minutes. Whipped Preheat oven to 300 degrees F.Fold in potato chips.Place chocolate and milk in saucepan. Chocolate Chip-Oatmeal Cookies Yield: 12 Servings 1/2 cLo cal margarine 1/2 cUnsweetened applesauce 1/2 cPacked dark brown sugar 2 TThawed frozen apple juice .Spread cooled chocolate filling on one meringue.Chill until ready to serve. and salt. stirring constantly. Serve with more whipped cream or vanilla ice cream. Large.Add slightly beaten egg yolks slowly to chocolate mixture.105 Yield: 6 Servings 3Egg Whites. about 10 to 15 minutes.Spread sides with sweetened whipped cream.concentrate 1/4 cBoiling water 1 tBaking soda 1 tVanilla 2 1/4 cFlour . Crushed 1 1/2 oz Unsweetend Chocolate 1 cMilk 1 TFlour.Remove from heat. Spread meringue on paper in 2 rounds 9 inches in diameter and about /4-inch thick. Large 1/4 tSalt 1/8 tCream Of Tartar 1 1/3 cSugar 1 tVanilla Extract 1 cPotato Chips. lest the meringues wilt. and beat until meringue stands in very stiff peaks (about 10 to 15 minutes). Combine 1/3 cup sugar. but don't keep in refrigerator mor than a few hours.Cover cookie sheet with unglazed paper (baking parchment or brown paper bag). Unbleached 1/4 tSalt 3Egg Yolks.Beat Slight 1 TButter 1/2 tVanilla Extract 1/2 cHeavy Cream.Cook and stir until thick.Cook and stir over medium heat until chocolate is melted. then place second meringue on top.Add to chocolate mixture slowly.Add vanilla and mix thoroughly.Cool to room temperature. stirring well. flour. Cook for 3 minutes longer.Beat egg whites with salt and cream of tartar until foamy. Beat with electric mixer until blended.Stir in butter and vanilla.Add 1 cup of sugar slowly. Cool.Sweeten.
In large bowl. stirring constantly. baking soda. Sifted 2 cFlaked Coconut 1 cWalnuts. Add chocolate chips.Cover with aluminum foil. making 48 cookies. Place on waxed paper lined baking sheets. Each serving provides:1 fat. combine flour. Combine the chocolate chips and paraffin in the top of a double boiler. Spray large baking sheet with nonstick spray. with mixer on high. Makes about 2 lbs of candy . beating well after each addition. brown sugar and apple juice concentrate until light and fluffy (note mixture may appear to be curdled). Cool completely on rack.Cook. 1 1/2 bread. confectioners' sugar. until melted. coconut. combine boiling water. Chopped 6 oz Chocolate Chips.Cover with aluminum foil and store in the refrigerator. Gradually add to margarine mixture. Cream Style 2 1/3 cGraham Cracker Crumbs 2 cConfectioners' Sugar. 2 1/2". In a small bowl. Dip the balls in the chocolate. Chill in the refrigerator.106 4 1/2 oz Quick oats 1/4 tSalt 2 oz Semisweet chocolate chips Preheat oven to 350F. applesauce. over medium heat. and walnuts in a bowl. In a large bowl. beat margarine.Pour the peanut butter mixture over all then toss until well blended.Remove from the heat. Semi-Sweet 1Paraffin Piece. Place on waxed paper lined baking sheets and let stand until the chocolate is set. 65 calories Per serving: calories Chocolate Christmas Candies Yield: 10 Servings 1 cButter Or Regular Margarine 1/2 cPeanut Butter. Bake 10-12 minutes until golden brown. and vanilla and beat into margarine mixture. Combine the graham cracker crumbs. and salt. oats.CutUp Combine the peanut butter and butter in a 2-quart saucepan. Place over hot water and stir until melted. Drop by rounded teaspoonsful onto prepared baking sheet.Shape the mixture into 1/2-inch balls.
15 Min . Chocolate Cinnamon Crinkles Yield: 1 Serving 1 cBisquick 3/4 cSugar 2/3 cNuts. Stir in flour mixture. & stir in the sugar until smooth. baking powder. Combine the flour. ground 1Egg . Reminder: If using a GLASS baking pan. Spread the batter in the pan. In a large saucepan.107 Chocolate Chunk Blondies Yield: 16 Servings Preheat Oven to 325~ 20Min . Bake until edges start to come away from sides of the pan. chopped 1/3 cCocoa 1/4 cMayonnasie 1 tCinnamon. Chop the chocolate. melt the butter over low heat. Beat in vanilla. reduce oven heat by 25~. & cool completely. Grease a 9" square baking pan. Cool completely before cutting into squares.Work Time 1HR.Total Time 10 TUnsalted Butter (marg/short) 1 1/2 cLight brown sugar 3 oz Semi-sweet chocolate 1 3/4 cFlour 1/2 tSalt 1 3/4 tBaking powder 2Eggs 2 tVanilla extract PER SQUARE 230Calories 2 gProtein 10 gFat 140 mg Sodium 34 gCarbohydrates 47 mg Cholesterol Preheat Oven to 325~. Beat in eggs. & salt. about 50-55 min. then chocolate chunks. Remove from heat. one at a time. into melted butter mixture.
Mix all ingredients until dough forms. .Melt shortening in large saucepan. GLAZE: Sift icing sugar & cocoa together into small saucepan. Refrigerate remaining dough while baking first batch of cookies. Swirl a knife through batters to marble. onto prepared dough sheet. Cook on medium heat just until mixture bubbles around edges. High Altitude (3500 to 6500 feet): Decrease sugar to 2/3 cup.108 Preheat oven to 350F. Spread half of batter evenly in greased pan. baking powder.Softened 1/4 cButter Flavored Shortening Or Margarine 1/2 cSugar 2Eggs 2 TFlour 1 TInstant Coffee --------------------------BROWNIE------------------------------/3 cFlour ts Baking Powder /2 ts Salt cButter Flavored Shortening Or Margarine cCocoa cSugar Eggs cChopped Walnuts ---------------------------GLAZE-------------------------------. about three minutes.Grease 13" x9" cake pan. Stir in cocoa & sugar. Combine flour. Bang pan on counter to level top.c Icing Sugar tb Cocoa /4 cLight Cream tb Butter Flavored Shortening Or Margarine FILLING:Beat all ingredients together with electric mixer until smooth. & salt. mixing until smooth. . Cool 2 minutes. Beat in eggs one at a time. Set aside. Grease cookie sheet. Drop spoonfuls of remaining chocolate batter over cheese. Drop dough by rounded teaspoonfuls. about 2 inches. Spread quickly over brownies. Bake for 30-35 minutes. Cool slightly. Remove from heat. store cookies tightly covered. beat with a spoon until mixture starts to thicken slightly & is of spreading consistency. Remove from heat. Add dry ingredients & nuts. 8 to 10 minutes. MAKES: about 3 1/2 DOZEN COOKIES Chocolate Coffee Swirls Yield: 36 Servings ---FILLING--1package Cream Cheese. Add cream & shortening. Let icing set before cutting HINT: icing hardens as it cools. Spread cheese mixture over top. Bake until set. BROWNIE: Preheat oven to 350oF. remove from cookie sheet.
Blend in sour cream. milk chocolate chips.Remove rim. Stir until smooth and cool. and chill at least 2 hours to set. mixing well after each addition. Bake for 10 minutes. Bake 40 minutes. and vanilla until well blended. Put choclate pieces into a stainless steel bowl and pour boiling cream mixute over it and let stand for a few minutes. about 30 minutes. Beat cream cheese. Fill pastry bag fitted with decorative tip. Blend in melted white chocolate and pour over crust. Chocolate Creme de Mints Yield: 12 Servings 2 cMilk Chocolate Chips. softened 1/2 cSugar 1 tVanilla 3Eggs 1/2 lb White chocolate. Cover the sides and top of cheesecake with the ganache. one at a time. smooth.Stir in mint flavored liqueur.109 Chocolate Covered White Chocolate Cheesecake Yield: 1 Serving 1 1/2 cChocolate wafer cookies . Chill for at least 4 hours. sugar.Stir to disolve sugar crystals and then bring to a boil. Heat heavy cream. Transfer to a small bowl.crumbled 3 TButter. melted 1 cHeavy cream 2 TButter 2 TGranulated sugar 12 oz Semisweet chocolate. melted 24 oz Cream cheese. stir until smooth. Loosen cake from rim of pan and cool completely. and sugar in a heavy saucepan over medium-high heat.into small pi Mix crumbs and butter and press onto bottom of 9-inch springform pan. Remove from heat.Add eggs. broken . butter.Chill until thickened.Nestles 1/4 cSour Cream 2 1/2 TMint Flavored Liqueur Melt over hot (not boiling) water. pipe -inch candies . turn off oven and let cake cool inside the oven as it cools down.
Scoop the filling into the pie shell and feeze the pie for at least 6 hours.For the filling. pushing it as far up the sides of the pan as possible. Shave chocolate over the top right before serving. peanut butter and powdered sugar together in a medium size mixing bowl until light and fluffy. Pat the mixture firmly into a 9" pie plate with your fingers. for g Preheat the oven to 375. 15 minutes.Scrape the bowl with a rubber spatula. chillled 1/2 oz Unsweetened chocolate. Chocolate Cupcakes Yield: 8 Servings 6 TLight corn oil spread . move the pie from the freezer to the refrigerator. 10 seconds. With the mixer on low speed. about 1 1/2 minutes. using an electric mixer on medium speed.Chill until ready to serve. 1/2 cPeanut butter 2 TPeanut butter 3/4 cPowdered sugar 2 TPowdered sugar 1/2 cMilk 1 cWhipping cream. at room temp. gradually add the milk and mix until it is incorporated. Chocolate Crusted Peanut Butter Pie Yield: 8 Servings ---Crust:--2 cUnsalted peanuts.110 onto foil-lined cookie sheets. dry-roaste 1/4 cSugar 4 TUnsalted butter. Place the crust on the center oven rack and bake for 10 minutes. Whip the cream in another mixing bowl to soft peaks and fold it into the peanut butter mixture. Two hours before serving. Scrape the bowl and mix several seconds more. Place it in the freezer to cool completely. cream the cream cheese. melted 3/4 cSemisweet chocolate chips ---Filling:--8 oz Cream cheese. Place all the ingredients for the crust in a large bowl and toss them together with your hands or a wooden spoon.
stir in sugar. Makes cupcakes. Refrigerate 10 minutes for easier handling.111 1 cSugar 1 1/4 cAll-purpose flour 1/3 cHershey's cocoa ds Salt 1 tBaking soda 1 cNonfat buttermilk 1/2 tVanilla Powdered sugar Recipe by: Hershey's Cocoa 'Light & Luscious Chocolate Desserts' pml Heat oven to 350'. Chocolate Date Truffles Yield: 5 Dozen 1package .11.candies. yogurt. and almond extract. chopped for the dates. TIP: One 10 oz package of vanilla milk chips can be substituted for the chocolate chips. Line muffin pans with paper bake cups (2 1/2 inch in diameter) In medium saucepan melt corn oil spread. dried apricots. 1/2 cup powdered sugar. or sprinkles In a medium saucepan over very low heat. Spoon into bake cups. Remove from heat. salt and baking soda. Beat with whisk until well blended. Combine flour. rum extract for the almond extract and 6 oz pkg. blend well.chips 1 cCrushed vanilla wafers 1/2 cPowdered sugar 1/2 cLowfat vanilla yogurt 1/2 tAlmond extract 1package 8 oz chopped dates .(1 1/2 c) Powdered sugar. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Roll in powdered sugar. 1/2 fat Each serving contains: 1 candy = 50 . Per serving: 1/2 fruit. Form mixture into 1/2 to 1 inch balls. melt chocolate chips.5 oz Milk Chocolate . Stir in vanilla wafers. Remove from pans to wire rack. Stir in dates. Remove from heat. and place in a single layer in a large shallow container. Store covered in refrigerator. colored . stirring constantly. Prepare as directed above. Sift powdered sugar over top. Substitute 1/2 tsp. cool completly. add alternately with buttermilk and vanilla to mixture in saucepan. cocoa.
combine 2 cups of milk. and pour into a buttered 1 1/2-qt baking dish or souffle dish. vanilla.white bread. if desired.Stir in eggs. Chocolate Dipped Almond Cookies Yield: 96 Servings 1 cUnsalted butter 2/3 cSugar 1lg Egg yolk 1 tVanilla 2 cFlour 1/4 tSalt 1 1/3 cBlanched almonds.Let stand 5 minutes. or until chocolate is melted. lightly beaten For custard. sugar and butter in a large microwave-safe bowl. stirring every 3 minutes. cubed 2 tVanilla 3/4 tCinnamon 3Eggs. or until a table knife inserted into center comes out clean. Top with whipped cream and shaved chocolate. finely . chocolate. Serve warm. cinnamon and remaining milk into the hot mixture. Stir. Bake at 350 degrees for 45 to 55 minutes. Stir bread cubes.Cook on High (100%) for 9 minutes.112 calories Chocolate Decadence Bread Pudding Yield: 6 Servings 3 cMilk 4 oz Semisweet baking chocolate 3/4 cSugar 1/4 cButter 5 cOld-fashioned .
about 2 hours.113 . cut the dough into 1/4-inch thick slices. In the top of a double boiler.Place to 2 inches apart on baking sheets and bake 8-10 minutes. melt the chocolate and butter for the topping.Dip an edge of each cookie into the chocolate and cool. Line a cookie sheet with wax paper.about 36 In a small but heavy saucepan melt the chocolate and the butter.Makes 8 dozen. Refrigerate for 30 minutes to set the chocolate. Chocolate Dipped Peanut Butter Cookies . Shape the dough into 2 rolls.(1 1/2 cups) 4 1/2 TButter 1 1/2 THot water Cream the butter and sugar until light and fluffy.Add the hot water and stir until smooth. then flour. each 1 1/2 inches in diameter. Preheat oven to 350 and line baking sheets with parchment paper. blanched whole . Remove from heat. and place on the prepared cookie sheet.chopped -----chocolate dip----9 oz Semisweet chocolate chips . With a sharp knife. Dip the wide end of the almond into the chocolate mixture. just until lightly browned.Cool. mixing well. salt and finely chopped almonds. Chocolate Dipped Almonds Yield: 36 Servings 2 oz Semisweet chocolate 1 TButter 1/4 cAlmonds.Add the yolk and vanilla.Wrap rolls and refrigerate until firm. stirring constantly until blended and smooth.
bake soda. beat butter. Cool completely on wire racks. Store cookies in airtight container in freezer until ready to use. and cinnamon just until combined to make soft dough. all purpose. Slowly beat in flour. heat oven to 350 bake 6-8 min or until cookies are lightly browned on edges. melt chocolate and shortening. light Grease 2 large baking sheets. When most cookies are shaped. Roll balls in peanuts until coated.114 Yield: 40 Servings 6 TButter 3/4 cPeanut butter. In large bowl. freeze until chocolate hardens. Place balls on greased bake sheets about 2 in. Form dough into 40 1-in. unsifted 1/4 tBaking soda 1/8 tBaking powder 1/8 tCinnamon 2/3 cPeanuts. and brown and granulated sugars until well combined. balls (about 2 t dough per cookie).unsalted. chunk style 1/2 cBrown sugar. with mixer. Dip each cookie halfway into chocolate mixture and place on baking sheets in single layer. chopped 6Chocolate squares(semisweet) 1 TShortening 1 TCorn syrup. In top of double boiler over simmering water. beat in egg. bake powder. firm packed 1/3 cSugar 1Egg 1 cFlour. fresh xl fancy 1Dipping chocolate . Chocolate Dipped Strawberries Yield: 12 Servings 12Strawberries. apart and press to form 2 in. peanut butter. rounds. stir in corn syrup until well combined.
lightly beaten 1/2 cMelted butter 1/4 cWater 1 tVanilla PREHEAT OVEN TO 350F. Beat in remainder of . Fry until bubbly. Stir in the milk and the egg. sugar and chocolate chips.Dry the berries with paper towels. salt and cocoa together and sift well. Chocolate Drop Cookies Yield: 24 Servings 1 cSifted flour 1 cSugar 1/2 cNon-fat dry milk powder 1/2 TBaking powder 1/2 tSalt 1/4 cSifted cocoa 1Egg. slightly beaten 1 TSugar 1/2 cMilk Soft vanilla ice cream OR Cool Whip Combine the pancake mix. baking powder. brown on the other side. Serve with soft vanilla ice cream of cool whip layered between two pancakes. sugar.115 Wash berries and leave tops on. powdered milk. Mix flour. Drop by heaping tablespoonsfull onto a heated grill or skillet. Turn. Dip in chocolate and endulge! Chocolate Dot Pancakes Yield: 8 Pancakes 1/2 cPrepared pancake mix 1/3 cChocolate chips 1Egg.
Enjoy. Drop from a teaspoon onto a well-greased baking sheet. Cook until 1/2 tsp of fudge dropped in cold water forms a soft ball. Stir very little while cooking. Beat until it is about the consistency of Pudding. (About 7 -8 minutes). (For Jan's add Peanut butter). then lift to wire racks to cool.. spacing cookies 2 inches apart. Chocolate Fudge (Murphy) Yield: 36 Servings 1Chocolate square (if you . It was canned and they opened it like 'cranberry jelly' and sliced it into pieces. and bake 12-to-15 minutes until lightly browned around the edges. adding a little more water if needed to make a smooth dough. 1 cEvaporated milk (Carnation) 1 tVanilla 1 TMargarine 2 TPeanut Butter (Optional) Stir until liquid then over a low heat bring to a slow boil. Take from stove and add vanilla and margarine. This recipe was used during World War for sending to the US Marines fighting overseas. Chocolate Fudge Yield: 36 Servings 3 cSugar 2 oz Unsweetend Bakers Choc. When cool finish cutting and remove from pan. Let cool 1-to-2 minutes on sheets.like more choc. Pour into a greased 8 x 8 pan.116 ingredients. use 2) 1/8 tCream of tartar OR (2 Tbsp corn syrup) 2/3 cMilk 1 tVanilla . When it is almost firm mark your cuts.
add vanilla and beat until creamy.117 2 TButter Mix sugar. . Marshmallow Fudge add 3 Tbsps. stirring until the ingredients are well blended. and spoon in to a buttered 1 litre oven proof dish. Chocolate Fudge Pudding Yield: 4 Servings ---FOR THE SPONGE--3 oz Self rising flour 1 oz Cocoa pn of salt 4 oz Light brown sugar 4 oz Unsalted soft butter 1 tVanilla essence 2Eggs. Boil to the soft-ball stage (238 degrees). Beat in the vanilla. mix the sugar and cocoa. Cream the sugar with the butter until light and fluffy. lightly beaten A little milk -----------------------FOR THE SAUCE---------------------------oz Light brown sugar oz Cocoa /2 pt Milk To make the pudding. and fold in the flour mixture. Beat well and pour into buttered pan. Mix in just enough milk to give a soft dropping consistency. Remove from stove. grated chocoalte. Spread in buttered pan and when hardened. of marshmallow cream just after taking from the heat. then the eggs. or until the shiny appearance disappears and the fudge will hold it's shape when dropped from spoon. milk. When lukewarm. mark into squares. add the butter but do not stir n. For the sauce. cream of tattar and boil rather slowly. and gradually beat in the milk. Pour over the sponge mixture and bake at 180C for 40-60 minutes until firm and spongy to the touch. sift the flour with the cocoa and salt.
wing.Bring to a gentle boil.qualit y) 2 tKahlua 1/2 TUnsalted butter Recipe by: Mary Malmros <malmros@id. Chocolate Glazed Dream Cake Yield: 1 Serving ---CAKE--1package White cake mix 4Eggs 1package Whipped topping mix ----------------------CHOCOLATE GLAZE--------------------------Unsweetened chocolate square ds Salt tb Butter tb Milk. then add the butter and blend.net> Split the vanilla bean lengthwise and add it to the cream. together with the salt and ground coffee.Add the liqueurs and blend. like a cake filling. Remove from heat and let sit a couple minutes. you need to freeze it overnight. Melt the chocolate (carefully). then continue boiing for one minute. I'd still refrigerate it a good bit to let it firm up. For any other purpose.If you don't like coffee/mocha. Here's one I use for truffles. coarsely ground Few grains salt 8 oz Bittersweet chocolate (good .quality) 2 tCognac 1 oz Milk chocolate.I use a double boiler. omit the beans and substitute Cognac for the Kahlua. If this is to be used for truffles. (good . hot /4 c Confectioners' sugar . Add the melted chocolate to the hot cream and whisk to blend.DO NOT use direct heat.118 Chocolate Ganache Yield: 1 Serving 2/3 cHeavy cream 1Vanilla bean 1 TMocha java. which is dicey enough. then strain through a fine sieve into a mixing bowl.
-inch Bundt pan. blend in milk until mixture is of glaze consistency. and refrigerate. Baking. Roll the dough to a 14-inch diameter disk. Chocolate Hazelnut Tart Yield: 8 Servings 3 TCocoa powder 1/4 cSugar 4 TButter 1Lg Egg 4 oz Bittersweet or semisweet cho 4 TButter 1 cDark corn syrup 1/2 cSugar 3Eggs 2 TDark rum (optional) 1 xChocolate Dough 1 cUnbleached all-purpose flour Pinch salt 1/4 t baking soda ** Chocolate-Hazelnut Filling 2 cwhole Hazelnuts The already buttery flavor of the hazelnuts pairs them naturally with the chocolate filling.119 Combine cake mix. bake at 350 degrees for about 40 min.Shape into a disk. Lightly flour the work surface and dough. Mixing the Dough. 1/8 inch thick. wrap. Place the hazelnuts on a baking pan and toast at 350 degree F until the skins are loose and come off easily. Chop the hazelnuts coarsely. Place the bowl of chocolate and butter over the hot water and stir to melt. Bring to a full rolling boil over medium heat. beat at medium speed for 4 min. Add sugar and salt. FOR GLAZE: Melt chocolate and butter over low heat. Pour batter into well greased and floured 12-cup.Bring a small pan of water to a simmer and turn off the heat. Assembling. Cool in pan for 15 min. Drizzle over cooled cake. whipped topping mix. about 10 minutes. Beat the eggs and salt with the optional rum. Cooking the Chocolate-Hazelnut Filling. by hand or with a food processor. taking care not to overbeat. Remove from heat. Line a 10-inch tart pan with the dough. Remove from pan. Stir the chipped hazelnuts into the filling and pour the filling into the pan. Bake at 350 . eggs and water. Combine the corn syrup and sugar in a small saucepan. Beat in the chocolate mixture.Rub in the butter and moisten with the egg as for Sweet Pastry Dough. Sift the dry ingredients together three times. Remove from heat and stir in the chocolate mixture.Rub the hazelnuts in a towel to remove the skins. Combine the chocolate with the butter in a small bowl. trimming away the excess.Walnuts or pecans make good variations.
2. Store the tart at room temperature up to 2 days. Chocolate Heaps Yield: 40 Servings 2Eggs 8 oz Sugar 3 1/2 oz Butter 1 tVanilla 3 1/2 oz Cocoapowder 3 1/2 oz Flour 8 oz Almonds. Chocolate Horse Muffins Yield: 1 Many 4 cAll Bran 2 c100% Bran Cereal 1 tSalt 2 cBoiling Water 1 qt Buttermilk 1 cLiquid Shortening 3 cWhite Sugar 4x Eggs 5 cFlour 5 tBaking Soda Combine all bran.Bake at 220 C for 10 minutes Let cool and dust with more powdered sugar. .120 degree F until the filling is set and the crust is baked through. Holding.With a teaspoon put dough in little heaps on a greased cookiesheet. bran cereal. salt. boiling water and buttermilk and let stand until luke-warm. 3. about 40 minutes.ground 2 TCornstarch Powdered Sugar Mix all in a bowl and stir well.
Pour batter into a well greased and floured 12-cup. raisins or dates as desired. spices.121 Cream shortening and sugar and then add eggs. apples. soften 3lg Eggs 1 cWater Combine ingredients and beat for 4 min. Then check until done. Chocolate Indians Yield: 1 Serving 1 cSugar 1/2 cButter 1/2 cCocoa 2Eggs 1/2 cFlour 1/2 cPeanuts. Cooled cake can be frosted with coconut fudge frosting or glazed with chocolate icing. Add flour and baking soda into the wet bran mixture. Do not overstir. Chocolate Ice Cream Cake Yield: 1 Serving 1package Chocolate cake mix 1 pt Chocolate ice cream. Hints: ===== Add grated carrots. oranges. 10-inch Bundt pan and bake at 350 degrees for 45 min. chopped Cinnamon Salt . Spoon into muffin tins and bake at 350 F for 20 minutes. nuts. Stir into cool bran mixture.
few grains of salt. Add beaten egg yolks. Chocolate Jumbles Yield: 1 Serving 1 cCocoa 1 cWater. adding sugar gradually. Chocolate Lover's Eggnog Yield: 18 Servings 2 qt Commercial eggnog 3/4 cLight rum 2/3 cChocolate syrup.F.122 Vanilla Beat eggs with sugar. hershey's 2 cWhipping cream 1/4 cSugar . chopped nuts.400 F. hot 2 cBrown sugar 1 cMolasses 1 cShortening 2Egg yolks 1 tBaking soda. Add butter melted. Cut in thin strips. Note: Moderate oven is 350 . Egg whites may be used to make icing for cookies. Bake 20 minutes in a shallow pan in moderate oven. Let stand while preparing other ingredients. heaping Flour. molasses and cocoa mixture. cocoa sifted with flour. Cut with cooky cutter. Cream shortening. Sift spices with flour and add. Note: Hot oven is 350 . Bake in hot oven. Roll soft as possible. to make soft dough 1 tCinnamon 1 tCloves 1 tAllspice Add hot water to cocoa and soda. add cinnamon.
and chocolate extract. N.B. vanilla. 2.Chill. 4.Remove from stove and stir in oats and coconut. plus 1 1/2 tsp. sugar. Can be made 1 day ahead. These taste great the first day but they do not keep well. 1 tChocolate extract Combine eggnog. mix oats and coconut. a pinch of salt and cocoa. sugar and cocoa and beat on high speed to soft peaks. Makes eighteen 1/2 cup servings. unsweetened 4 1/4 cRolled oats or oatmeal 1/4 lb Butter 5 oz Milk 2 1/2 cSugar 1/2 tVanilla 2/3 cCocoa powder. Let cool for at least minutes. Mix well and bring to low boil and stir. Do not overbeat.123 1 TCocoa. 3. milk. Before serving. unsweetened Salt In bowl. Pour eggnog into cups and top with generous dollops of cocoa whipped cream. combine the whipping cream. OR . For easier serving I sometimes fold whipped cream mixture thoroughly into eggnog mixture. In large pot place butter. With large spoon make cookies on oiled sheet. A holiday must for chocolate lovers!!!! Chocolate Macaroons Yield: 1 Serving 1 3/4 cCoconut. Hershey's syrup. Chocolate Madeleines Yield: 24 Servings 2Eggs 1/2 cSugar 1 tGrated lemon rind. rum. Serve chilled.
melted cooled . or sprinkle the ribbed side with confectioners' sugar. return to sifter or strainer and sprinkle half of it over the egg mixture. then refill with batter and bake again. Serve plain. do not spread it evenly. it will level itself in the oven. and fold gently just until the batter is mixed.small pieces --------------------------FILLING------------------------------/2 ts Unflavored gelatin /4 cWater /4 cMilk /4 cMalted-milk powder oz Milk chocolate chunks . and tripled in volume. until the edges of the cakes are golden and they lift easily from the molds. about 3 minutes. Spoon a generous tablespoon of batter into each prepared mold. cut into . Set in a pan of simmering water and stir until the egg mixture is very warm to your finger. plus 4 TButter. and can bake only 12 at a time. Sift once.cookies) 3 TUnsalted butter.wafer cookie crumbs.) Remove from the oven. wipe it out. sugar and lemon or orange rind in a large mixing bowl. and transfer the madeleines to a rack to cool. and fold it in.chopped cPlus 6 tbsp cold heavy cream /2 ts Vanilla extract . Smear 1/2 teaspoon softened butter over the inside of each madeleine form. let the mold cool. Combine the eggs. Serve within a few hours. softened PREHEAT OVEN TO 400F. . slipping the tines of a table fork under each cookie to free it. pale yellow. (If you have only 1 pan.crushed fine (about 26 . Bake for about 10 minutes. Remove from the heat and beat with a mixer at high speed until fluffy. Chocolate Malted-Milk Pie Yield: 12 Servings ---CRUMB CRUST--1 1/4 cChocolate . Pour in 8 tablespoons of butter and sprinkle on the remaining flour.slightly. grease with butter. and stir them together. or wrap airtight and freeze. Be sure to completely cover with butter--don't leave spots. Add the vanilla and salt.124 2 tGrated orange rind 1 tVanilla extract 1/4 tSalt 2/3 cAll-purpose flour 1/3 cUnsweetened cocoa 8 TButter. Dump the flour and cocoa into a sifter or strainer.
Refrigerate until ready to serve. 6 hours or overnight (after the first 2 hours cover loosely with plastic.Dollop mixture in center fo pie. In another large bowl. then malted-milk powder until dissolved. stir chocolate mixture minutes or until it begins to mound slightly.Stir in chocolate over low heat to melt.Press over bottom and sides of -inch pie plate. let stand 1 minute.Scrape into medium sized metal bowl. Stir until melted.Bake 5 minutes. or heat to boiling in a saucepan. until crust is set. with mixer. resembling the consistency of unbeaten egg whites. stirring until dissolved.finely chopped --------------------------GARNISH------------------------------Semi-sweet chocolate . fold into chocolate mixture. Chocolate Marble Cake Yield: 1 Serving 1/3 cButter 2Egg. Cream:In a 2 -cup glass measure.Stir in milk. Heat gently over low heat.Chill. about 2 hours. finely chopped /4 ts Vanilla extract -------------------WHITE CHOCOLATE CREAM-----------------------/2 cHeavy cream oz White chocolate . beat all cream until soft. microwave cream and syrup on high until boiling. soften gelatin in the water for 2 minutes. mix crumbs and butter until moist and crumbly. or heat to boiling in a saucepan. Refrigerate 30 minutes. Garnish with chocolate gratings or curls. Filling:In a small saucepan. 20 seconds.Stir one-third of cream into chocolate mixture. Pour into crust and refrigerate.shavings or curls Prepare crust:Preheat oven to 350 F. Glaze:In a glass measure. then stir until melted and smooth.125 ----------------------CHOCOLATE GLAZE--------------------------tb Heavy cream /2 ts Light corn syrup oz Bittersweet chocolate. fold in remainder until no streaks appear.Set bowl into a larger bowl filled with ice water. beat until soft peaks form.At high speed. well beaten 1 cSugar 1 1/2 cFlour . billowy peaks form.Cool on wire rack.Add chocolate and vanilla.Add white chocolate. let stand 1 minute.Refrigerate until filling is soft set.In food processor.Pipe the glaze over the pie. microwave cream on high until boiling.
.126 2 tBaking powder 1/2 cMilk 1Chocolate. mix until well blended. Remove from oven and loosen sides with knife. 1 tablespoon at a time.cheese* 3/4 cSugar 1/2 cSour cream 2 tVanilla 3Eggs 3 tFlour 1/4 cHershey's cocoa 1/4 cSugar 1 TVegetable oil 1/2 tVanilla * 8 oz packages. without opening oven door. Chocolate Marble Cheesecake Yield: 12 Servings Crumb-nut cheesecake crust 3package Softened cream . turn off heat and let cheesecake sit in oven for 30 minutes. 1/2 teaspoon vanilla and 1-1/2 cups of the cream cheese mixture. Bake at 450 degrees for 10 minutes. or 24 oz total Preheat oven to 450 degrees sour cream and 2 teaspoons vanilla in large mixer bowl. combine cocoa and 1/4 cup sugar. add the well beaten eggs and mix well. Drop white batter. beat well. lower temperature to 250 degrees and continue cooking for minutes more. by spoonfuls into a well-greased. Without opening oven door. then chocolate. To the white batter. squa -e 1 TButter 1 tVanilla Cream the 1/3 cup butter and sugar together. Sift flour and baking powder and add alternately with the milk to the first mixture. In a small bowl. unsweetened. Add oil. add the vanilla. Aternately spoon plain and chocolate mixtures into prepared crust. Add flour. Add eggs. ending with dollops of the chocolate on top. Let cool and chill. blending well. deep cake pan and bake at 350-F about 40 minutes. beat on medium speed until smooth. Put 1/3 of mixture into a bowl and add the 1 Tbsp of butter and chocolate which have been melted together. gently swirl with knife or spatula for a marbled effect.
Return to oven and bake until marshmallows are lightly browned.Cool slightly and cut into bars.Set aside.Remove from oven and cover with marshmallows. Add melted chocolate and butter. 3. 4. 2. refrigerate at least 12 hours and then cut the roll into 1/4-inch slices. Knead on a surface sprinkled with 1 to 2 Tbls of powdered sugar until of a uniform color and consistency. Wrap in plastic wrap. Pour into prepared pan. Shape into a roll.Bake 18 minutes.Mix in vanilla and pecans.Grease an 11 1/2 x 7 baking pan. Makes about 24 candies .Melt chocolate and butter in top of double boiler over hot water. chocolate and almonds thoroughly.Add flour.127 Chocolate marshmallow bars Yield: 16 Servings 2 oz Unsweetened chocolate 1/2 cButter 1 cSugar 2Eggs 1/2 cFlour 1 tVanilla 1 cChopped pecans 16Large marshmallows Preheat oven to 350. 2 tubes 2 oz Semi-Sweet Chocolate. Chocolate Marzipan Slices (mandulas Szalami) Yield: 12 Servings 7 oz Almond Paste. Mix the almond paste. Beat.Beat well. about 6 inches long. Chopped Powdered Sugar *Use 2 squares that have been melted and cooled. Cream sugar and eggs until light and fluffy. * 1/4 cAlmonds. roll in powdered sugar.
Chocolate Milk Fudge (Lemmon)
Yield: 36 Servings 2 cSugar 2 TCorn Syrup 2Chocolate squares 1 cMilk 1/2 tSalt Mix and stir constantly over slow fire until sugar dissolves. Boil gently without stirring to soft-ball stage. Set in large bowl of cold water and do not disturb until cooled to 100 degrees. Add 2 tablespoons butter and 1/2 txp vanilla. Beat until thick and creamy. Pour into pan, cool and cut.
Chocolate Mini Cheesecakes
Yield: 1 Serving 1Chocolate crumb crust; (see 1/2 cHershey's cocoa 1/4 cButter or margarine; melted 24 oz Cream cheese; softened 14 oz Eagle brand sweetened conde 3Eggs 2 tVanilla Heat oven to 300'. Paper-line or spray with cooking spray 24 muffin cups (2 1/2 inches). Press 1 heaping tablespoons of crumbs onto bottom of each cup. Stir together cocoa and butter. Beat cheese until fluffy; beat in cocoa mixture. Gradually beat in sweetened condensed milk. Beat in eggs and vanilla. Spoon into cups. Bake 35 minutes or until set. Cool (see note). Spread Chocolate Glaze over top. Refrigerate 24 hours. Makes 24 cheesecakes Chocolate Crumb Crust: Stir together 1 1/2 cups vanilla wafer crumbs, 6 tablespoons each melted butter or margarine, powdered sugar and Hershey Cocoa. Chocolate Glaze: Melt 2 cups (12 ounce pkg) Hershey's Semi-Sweet Chocolate Chips with 1 cup whipping cream and 1 teaspoon vanilla. Stir until smooth. Use immediately. Note: If cooking spray is used, cool baked cheesecake. Freeze 15 minutes; remove with narrow spatula.
Chocolate Mint Baked Alaska
Yield: 12 Servings ---CRUST--1 1/2 cMint-Chocolate Chips;Nestles 3 tButter 1 1/2 cChocolate Wafer Crumbs --------------------------FILLING------------------------------- c Mint-Chocolate Chips;Nestles tb Corn Syrup tb Heavy Cream pt Vanilla Ice Cream; Softened --------------------------MERINGUE------------------------------Egg Whites; Large /2 ts Cream Of Tartar /4 cSugar CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs; stir until well blended. Press into bottom of 9-inch springform pan; freeze until firm. FILLING: Combine over hot (not boiling) water, remaining 1 cup of chips, corn syrup, and heavy cream. Stir until chips are melted and mixture is smooth. Cool to room temperature. In a large bowl, whip the ice cream until smooth but not melted. Gradually stir in chocolate mixture (flecks will appear in ice cream). Spoon into center of crust, mounding high in center and leaving 3/4-inch edge. Using spatula, smooth to form dome. Freeze until firm. Remove sides of pan. Preheat oven to 450 degrees F. MERINGUE: In a large bowl, combine egg whites and cream of tartar; beat until soft peaks form. Gradually add sugar, beat until stiff peaks form.Spread meringue over ice cream and crust to cover completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6 minutes or until lightly browned.Serve IMMEDIATELY !
Chocolate Mint Baked Custard
Yield: 8 Servings
1 1/2 cMilk; Divided 1 cMint-Chocolate Chips;Nestles 1 cSweetened Condensed Milk 2Eggs; Large Preheat oven to 350 degrees F.In a small saucepan, combine 1/2 c milk and the mint-chocolate chips.Cook over low heat, stirring constantly, until chips are melted and mixture is smooth.Set aside. In a large bowl, combine remaining 1 c of milk, condensed milk, and eggs; beat until well blended.Add chocolate mixture; beat well. Pour into a 1-quart casserole. Fill a 13 x 9 x 2-inch baking pan with cups of water.Place casserole in baking pan.Bake at 350 degrees F. for 50 to 55 minutes. Serve warm or cool completely.
Chocolate Mint Cheesecake Cups
Yield: 24 Servings 3/4 cLight cream cheese 1/2 cSugar 1/2 cCottage cheese, 1% fat 2 TAll-purpose flour 3 TUnsweetened cocoa powder 3 TCreme de menthe 1/2 tVanilla extract 1/8 tSalt 1Egg 2Chocolate-covered mint wafers Recipe by: Cooking Light, Guilt-Free Desserts Preheat oven to 300 degrees; line two mini muffin pans with paper liners.Place cream cheese, sugar, cottage cheese, flour, cocoa, creme de menthe, vanilla extract, salt and egg in a blender; cover and process until smooth. Spoon batter evenly into prepared pans. Bake for 18 minutes. Cool in pans on wire racks. Cover and chill for at least 2 hours. Pull a vegetable peeler down the sides of the candies, making tiny shavings. Top cheesecakes with shavings.(per cheesecake: 49 calories, 1.7g fat, 31% calories from fat)
Chocolate Mint Cookies
Nestles 2Egg Yolks. combine butter. ++ COOKIES: Melt over hot (not boiling) water. milk. * 1 cFlour.Place cookies on waxed paper line cookie sheets. Beat in egg.Gradually beat in the flour mixture. Chocolate Mint Ice Cream Yield: 4 Servings 1 1/2 cHeavy Cream 1 cMilk 1/3 cSugar 1 1/2 cMint-Chocolate Chips. blend in melted chips. vegetable shortening. stir until smooth.Chill about 1 hour. corn syrup. sugar and vanilla extract. Unbleached 3/4 tBaking Powder 1/4 tBaking Soda 1/4 tSalt 1/4 cButter. Keep refrigerated until ready to use. Cut with a 2-inch cookie cutter.Preheat oven to 350 degrees F. Reroll remaining dough and cut out cookies again. combine the flour. beat until creamy. baking soda. combine 1 1/4 cups heavy cream.Bake at 350 degrees F. divided into 1 cup and 1/2 cup. Cool completely on wire racks. Set aside. 1/2 cup mint chocolate chips. and salt.In a large bowl.131 Yield: 12 Servings 1 1/2 cMint Chocolate Chips.Chill until glaze sets (about 10 minutes). for 8 to 10 minutes. Softened 6 TSugar 1/2 tVanilla Extract 1Egg. shake off any excess glaze. Remove from heat but keep mixture over hot water. Large 1/8 tSalt In heavy guage saucepan. roll dough to 1/16-inch thickness. and water. baking powder. Dip 1/2 of each cookie into glaze. GLAZE: Combine over hot (not boiling)water the remaining mint chocolate chips. In a small bowl. set aside. Place on ungreased cookie sheets. * /4 cVegetable Shortening tb Corn Syrup /4 ts . stir until morsels are melted and mixture is smooth. Shape dough into a ball and wrap in waxed paper. sugar .c Mint Chocolate Chips.Water *This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips. On a lightly floured board. Large ---------------------------GLAZE-------------------------------.
Stir until chips are melted and mixture is smooth.Nestles /4 cButter ts Vanilla Extract /4 ts Salt cConfectioners' Sugar tb Milk -------------------------GARNISHES-----------------------------Chocolate Leaves Chocolate Curls Chocolate Gratings CAKE: Preheat oven to 375 degrees F.Stir in vanilla extract and salt. set aside. 1 at a time.water. the mint-chocolate chips and butter. Coll completely on wire racks. baking soda. or until cakes test done. Unbleached 1 tSalt 1 tBaking Soda 1/2 tBaking Powder 1 1/2 cBrown Sugar.Transfer to a large bowl.Pour in reserved chocolate mixture.(if necessary add more milk until desired consistency is reached. Bake at 375 degrees F.In a small heavy guage saucepan. beat until smooth. Cool 10 minutes. until chips are melted and mixture is smooth. stirring constantly. Add eggs. Softened 3Eggs. In a medium bowl. stirring with wire whisk. Large ------------------CHOCOLATE MINT FROSTING----------------------/2 cMint-Chocolate Chips. combine mint-chocolate chips and 1/4 cup of water. churn 10 seconds more. CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water. In a small saucepan. combine remaining 1/2 cup of chips and 1/4 cup of heavy cream.Nestles 1 1/4 c. Garnish as desired. Blend in chocolate mixture. Fill nd frost with Chocolate Mint Frosting. Remove dahser. and baking powder. Gradually add chocolate mixture.) GARNISHES: Use chocolate curls and . Pour chilled chocolate/egg mixture into an electric iceream freezer. beat egg yolks and salt until thick.In a large bowl. Chill 30 minutes.Cook over medium heat. divided 2 1/4 cFlour. until chips are melted and mixture is smooth. cover and store in freeze until ready to serve. about 25 minutes.132 and 1 cup of mint chocolate chips. for 25 to 30 minutes. Firmly Packed 1/2 cButter.Gradually beat in flour mixture alterantely with remaining 1 cup of water. In medium bowl.Gradually beat in the confectioners' sugar alternately with milk. beat until well blended. churn until thick. salt.Remove from heat. stirring constantly. beating well after each addition. combine brown sugar and butter. combine flour. beat until creamy. Chocolate Mint Layer Cake Yield: 8 Servings 1 cMint-Chocolate Chips.Pour into 2 greased and floured 9-inch round baking pans. Cook over low heat.Cook over low heat. Remove from heat and set aside. until chips are melted and mixture is smooth.
Garnish as desired. or until cakes test done. Cool 10 minutes. baking soda. Firmly Packed 1/2 cButter.(if necessary add more milk until desired consistency is reached.Form a ring of grated chocolate pieces around the outside edge and use the curls in the center. for 25 to 30 minutes. stirring constantly.In a large bowl. select several small leaves.water.Nestles /4 cButter ts Vanilla Extract /4 ts Salt cConfectioners' Sugar tb Milk -------------------------GARNISHES-----------------------------Chocolate Leaves Chocolate Curls Chocolate Gratings CAKE: Preheat oven to 375 degrees F.To make chocolate leaves. wash and dry them and paint one side of them with melted chocolate. wash and dry them and paint one side of them with melted chocolate. beat until smooth. combine flour. divided 2 1/4 cFlour. Softened 3Eggs.Nestles 1 1/4 c. the mint-chocolate chips and butter. Blend in chocolate mixture. In medium bowl. Fill nd frost with Chocolate Mint Frosting. Large ------------------CHOCOLATE MINT FROSTING----------------------/2 cMint-Chocolate Chips.Cook over medium heat.133 grated chocolate on top of the cake.Chill until firm and peel the leaf off the chilled chocolate.Gradually beat in flour mixture alterantely with remaining 1 cup of water. set aside. combine brown sugar and butter. select several small leaves. beat until creamy.Use as garnish. Chocolate Mint Layer Cake Yield: 8 Servings 1 cMint-Chocolate Chips. salt. Coll completely on wire racks.To make chocolate leaves. beating well after each addition. Bake at 375 degrees F. In a small saucepan. Add eggs. and baking powder.Chill until firm and peel the leaf off the chilled chocolate.Gradually beat in the confectioners' sugar alternately with milk. CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water. combine mint-chocolate chips and 1/4 cup of water.Form a ring of grated chocolate pieces around the outside edge and use the curls in the center.) GARNISHES: Use chocolate curls and grated chocolate on top of the cake. Stir until chips are melted and mixture is smooth.Stir in vanilla extract and salt. Unbleached 1 tSalt 1 tBaking Soda 1/2 tBaking Powder 1 1/2 cBrown Sugar. . until chips are melted and mixture is smooth.Pour into 2 greased and floured 9-inch round baking pans.Transfer to a large bowl. 1 at a time.Use as garnish.
In a large bowl. confectioners' sugar. and egg yolk. Chopped *Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup and 1/2 cup.Stir until chips are melted and mixture is smooth. Melted 2 TSugar 24 oz Cream Cheese. Melted 1 tVanilla 3Large Egg Whites 7 oz Marshmallow Creme (1 Jr) Combine crumbs. stir until smooth. Melt over hot (not boiling) water. press onto bottom of 9-inch . Large 1 1/4 cFlour. Chocolate Mint Meringue Cheesecake Yield: 10 Servings 1 cChocolate Wafer Crumbs 3 TMargarine. 1 cup of mint chocolate chips. beat until well blended. margarine and sugar. Softened 2/3 cSugar 3Large Eggs 1 cMint Chocolate Chips. Beat until creamy.134 Chocolate Mint Meltaways Yield: 12 Servings 1 1/2 cMint-Chocolate Chips. GLAZE: Combine over hot (not boiling) water the remaining 1/2 cup of mint-chocolate chips and vegetable shortening. Add melted chips and flour.Stor in airtight container in the refrigerator. Softened 1/2 cConfectioners' Sugar. * 3/4 cButter. Sifted 1Egg Yolk. Unbleached ---------------------------GLAZE-------------------------------/2 cMint Chocolate Chips. Drizzle each cookie with 1/2 t of the glaze. * /2 tb Vegetable Shortening tb Almonds. Set aside. combine butter. Chill until set. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees F. Cool completely on wire racks. COOKIES: Preheat oven to 350 degrees F. sprinkle with almonds. Toasted. Allow to stand for 3 minutes before removing from cookie sheets. for 8 to 10 minutes.
for 7 to 8 minutes.In a large bowl.Loosen cake from rim of pan.Add melted chips..Gradually beat in flour and salt. about 1 1/2 hours). set aside. water remaining 1 cup of chips.Between sheets of waxed paper. * 3/4 cButter. Place 1 cup of dough in a small bowl. Bake at 450 degrees F. beating until stiff peakes form..Shape into a ball. (mixture will appear curdled). roll each ball of dough into a 13 x 9-inch rectangle. blend well. roll up jelly roll stype.135 spring.Cut into 1/4-inch slices. Chocolate Mint Pinwheels Yield: 10 Servings 1 1/2 cChocolate Mint Chips.form pan. Large 1 tVanilla Extract 1/2 tSalt *One 10-oz package of Nestle Toll House Mint-Chocolate Morsels.Melt over hot.. Shape remaining dough into ball. combine butter and sugar. 1/2 cup mint-chocolate chips. cool before removing rim of pan. Softened 1/3 cSugar 1Egg. beat until creamy.Chill until set. Add eggs. Carefully spread over top of cheesecake to seal. Remove top layers of waxed paper and invert the chocolate dough onto the plain dough. mixing at medium speed on electric mixer until well blended. Spread flat side of cookie with 1/2 slightly rounded teaspoonful melted chocolate. place on ungreased cookie sheet. one at a time. flatten. divided.Peel off waxed paper. (not boiling).Bake at 350 degrees F.Bake at 350 degrees F.Bake at 375 degrees F. flatten. Combine cream cheese and sugar. stir until smooth.Cool to room temperature.Preheat oven to 375 degrees F. 10 minutes. Cool completely on wire racks. mixing well after each addition. Beat egg whites until soft peakes form. +++ Melt. pour over crust.Add egg and vanilla extract. over hot (not boiling) water. blend thoroughly. 3 to 4 minutes or until lightly browned. Gradually add marshmallow creme. Blend in mint chocolate and vanilla. Chill.Cover with plastic wrap. . stir until smooth.Cover with plastic wrap. 50 minutes.Chill until firm. Starting from the long side.
Add chocolate chips and beat until smooth. Stir sauce as it softens. Serve over ice cream. To reheat. Stir in sugar and butter. return to heat. Remove from heat. Chocolate Mint Sauce Yield: 1 Cups 8 oz Semi-sweet chocolate 1/4 cPeppermint Schnapps 1/2 cWhipping cream Melt the chocolate in the top of double boiler. fruit or cake. boil 3 minutes.Mix in the Schnapps and whipping cream. boil until thick. Makes 1 1/2 cups. Stir in vanilla and mint extracts.Heat through. Store in refrigerator. Pour into clean hot jar. Remove from heat. place jar in small saucepan of simmering water. cover and cool.Delicious served on your favorite ice cream. Chocolate Mint Snow-Top Cookies . remove jar lid. stir until smooth. If giving as a gift. Stir in water. stirring constantly. Bring to boiling.136 Chocolate Mint Sauce Yield: 1 Cup 1/3 cLight Corn Syrup 1/4 cWater 1/2 cSugar 1/4 cUnsalted Butter 6 oz Semisweet Chocolate Chips 1/2 tVanilla Extract 1/4 tMint Extract Heat corn syrup in small saucepan to boiling. attach reheat directions to the jar. about to 2 minutes.
coat with confectioners' sugar. melt 1 cup Nestle Toll House mint flavored semi-sweet chocolate morsels. Makes about 3 dozen cookies. Beat in eggs. Over hot (not boiling) water. beat butter and granulated sugar until creamy. stirring until smooth. Bake 10-12 minutes until tops appear cracked.mint flavored semi-sweet . Wrap dough in plastic wrap and freeze until firm.137 Yield: 36 Servings 1 1/2 cAll-purpose flour 1 1/2 tBaking powder 1/4 tSalt 1package NESTLE Toll House . Shape dough into 1" balls. set aside. Preheat oven to 350'F. Remove from cookie sheets. baking powder and salt. about 20 minutes. Add melted mint flavored semi-sweet chocolate morsels and vanilla extract.Chocolate morsels. In large mixer bowl. Stir in remaining 1/2 cup mint flavored semi-sweet chocolate morsels. divided 6 TButter. Let stand on cookie sheets 5 minutes. softened 1 cGranulated sugar 1 1/2 tVanilla extract 2Eggs Confectioners' sugar In small bowl. Chocolate Mint Sticks Yield: 40 Servings ---cookie--2Eggs 1/2 cMelted butter 1 cSugar 2 oz Unsweetened chocolate melted 1/2 tPeppermint extract 1/2 cFlour 1/2 cGround almonds -----peppermint filling----2 TButter 1 THeavy cream 1 cConfectioners sugar (sifted) 1 tPeppermint extract . Place on ungreased cookie sheets. cool completely. set aside. Gradually beat in flour mixture. combine flour.
Add sugar and peppermint. combine 1 cup sugar and vegetable oil. Place on ungreased cookie sheets. 5 . In a large bowl. Mix well. Chocolate Mousse . Beat eggs. baking powder and salt. Prepare frosting. When filling is completely firm. Add melted butter and sugar. In small bowl. spread frosting mixture on top. +++ In medium bowl. Refrigerate until chocolate is firm. set aside. Add flour and nuts. Beat. Remove from oven and set on trivet or rack to cool. Cut into /4 by 2 1/4 inch strips Chocolate Mint Sugar Cookie Drops Yield: 12 Servings 2 1/2 cFlour. for 8 to 10 minutes. Prepare filling. roll in remaining 1/4 cup of sugar. mix well.Bake at 350 degrees F.Gradually beat in the flour mixture. Unbleached 1 1/2 tBaking Powder 3/4 tSalt 1 1/4 cSugar.Shape into balls using rounded teaspoonfuls of dough. Mix well. Grease a 9 inch square baking pan. Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean. thoroughly blend butter and cream. Divided 3/4 cVegetable Oil 2Eggs. Spread evenly over cooled baked layer. Beat in eggs and vanilla extract. Large 1 tVanilla Extract 1 1/2 cMint-Chocolate Chips. Beat well. Stir in Mint-Chocolate chips.138 ---frosting--1 oz Semi-sweet chocolate 1 TButter Preheat oven to 350. combine flour. * *Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe. 4. Cool completely on wire racks. Melt chocolate and butter together in small pan over low heat. Add melted chocolate and peppermint.
139 Yield: 4 Servings 1Envelope unflavored gelatin 1 cWater 1 T+ 1 t. Preheat the oven to 350 degrees. sprinkle gelatin over water. chopped coarse Egg yolks. grated In a small saucepan. grated /4 ts Salt. In a food processor. until smooth. let stand a few minutes to soften. 80 optional calories Per serving: calories.cut into Pieces.chopped Coarse tb Unsalted butter. SIFTED!! oz Semisweet chocolate. room temperature /4 cSugar. softened Eggs. Remove from heat. heat the chocolate over hot water. stirring.room temp cSugar tb Orange flavored liqueur tb Orange rind. Add cocoa. ricotta cheese. or until set. 1 g dietary fiber Chocolate Mousse CakePart One Yield: 1 Serving ------------------------FOR THE CAKE----------------------------oz Semisweet chocolate. and chocolate syrup. 19 mg cholesterol. stir until dissolved. one tablespoon at . In the top of a double boiler. 93 mg sodium. cover and refrigerate 1 hour. Set over low heat. Remove the pan from the heat and stir in the butter.and puree 30 seconds. Dust the pans with flour and knock out the excess. then butter the paper. Each serving provides: 1 protein. + 1 tb tb -Water tb Unsalted butter -Cut in pieces and softened ----------------SEE CHOCOLATE MOUSSE CAKE II--------------------FOR THE CAKES: Butter two 9" round cake pans and line the bottoms with wax paper. chocolate syrup 1/2 cThawed frozen dairy whipped . 8 g fat. 172 mg calcium. whipped topping. 16 g carbohydrate. plus a pinch pn Cream of tartar /3 cCake flour. combine gelatin mixture. 9 g protein. Pour chocolate mixture into 4 individual dessert dishes. cook stirring constantly until dissolved.topping 1/2 oz Dark chocolate. unsweetened cocoa 1 cPart skim ricotta cheese 2 T+ 2 t. sprinkle evenly with grated chocolate.separated. Top each serving with 2 Tb. until just melted.
and bake the layers in the middle of the oven for 30 to 35 minutes. a little at a time. Stir in the liqueur and continue to stir the ganache until smooth and tepid. Sift the flour with the remaining 1/4 teaspoon salt onto a sheet of wax paper. and continue to beat the mixture until it falls in a ribbon when the beater is lifted. and beat the whites until they are stiff. Beat in the melted chocolate mixture. add the chocolate and let the mixture stand. a little at a time. Cover the cake with some of the mousse. Strain through a fine sieve into a small pitcher or a bowl with a lip. halved/sliced thin . then set one of the cake layers. Continue to stir the mixture until smooth. Pour the batter into the cake pans. The cakes form a thin crust that will flake off. bottom side up on the cardboard. covered. invert the cakes onto the racks. the liqueur and the orange pinch of salt until frothy. and remove the wax paper carefully. In the bowl of the mixer. Set the cake on a rack over a jelly roll pan and pour the creme ganache over it. Add the remaining 1/4 cup sugar.Chopped coarse tb Orange flavored liqueur --------------------------GARNISH------------------------------Oranges. ASSEMBLY: Cut an 8" cardboard round and put one teaspoon of the mousse in the center of it. smoothing it into an even layer. Fold in the remaining whites and sift and fold the flour mixture in batches into the egg mixture until just combined.c Heavy cream oz Semisweet chocolate .slices FOR THE GANACHE: In a small saucepan bring the cream just to a simmer. Cover the top and the sides of the cake with the remaining mousse. SEE PART TWO Chocolate Mousse Cake (Part Two) Yield: 1 Serving ---GANACHE ICING AND ASSEMBLY -----------------FOR CHOCOLATE MOUSSE CAKE---------------------. smoothing the tops. Add the cream of tartar and beat the whites until they hold soft peaks. until .140 a time. Stir one fourth of the whites into the batter.into half rounds/about 14 . beat the egg yolks until combined. bottom side up. Heat the excess ganache. and chill the cake until it is cold. stirring. smoothing it with a spatula. Remove the pan from the heat. for 5 minutes. Add 34 cup of the sugar. and top it with the remaining layer. smoothing it with a spatula to completely cover the top and sides of the cake. Let the cakes cool in the pans on racks for 5 minutes. Let the cakes cool completely. Let the cake stand at room temperature for 10 minutes and scrape any excess chocolate glaze from the jelly roll pan back into the saucepan. or until a cake tester inserted into the centers comes out clean.
Chill 1 hour. Beat egg whites till frothy. Cut in 1/2 cup softened butter (with pastry blender or in food processor) till mixture resembles coarse crumbs. Blend in 2 eggs yolks well. icing You need a 9 1/2" flan pan with a removable bottom to make this spectacular looking dessert. rounded sides up on the top of the cake. Sift icing sugar over flan. Press into bottom and sides of flan ring pan with removable bottom that has been greased. Arrange the remaining cream decoratively around the bottom edge of the cake.MOUSSE FILLING: Bring 1/2 cup whipping cream to a boil. softened ---1 xMousse filling:--1/3 cWhipping cream 5 oz Chocolate. cool. remove from heat. Bake at 425F for 10 minutes.PASTRY: Combine flour. Transfer the reserved chocolate mixture to a pastry bag. melted (1 square 1/2 cButter. NB: Don't make or serve this on a hot day. sprinkle 3 squares (coarsely grated.use a vegetable peeler to make curls) over mousse. Pipe the chocolate mixture along the base on each side of the orange slices. gradually add 1/4 cup sugar. stir until melted. GARNISH: Shortly before serving. icing 1 oz Chocolate. Chill the cake until the glaze is set. Chocolate Mousse Flan Yield: 1 Serving 1 cFlour. form into ball with hands. 3 squares 1x Sugar. remove wax paper. pour into pastry crust. all purpose ---1 xPastry:--2 tSugar. it will melt . Let the cake stand at room temperature for at least minutes before serving. Lay 3 strips of wax paper across flan. chill 10 minutes. and pour it over the cake. smoothing it with a spatula over the top and sides of the cake.141 smooth. Add 5 squares chocolate and 2 tbsp butter. cool it to tepid. 5 squares 2 tButter 2Eggs 1/4 cSugar ---1 xGarnish:--3 oz Chocolate. Gently fold into chocolate mixture. Arrange orange slices. icing sugar and melted square chocolate. beating till stiff peaks form. so that one end of the slice is toward the center and the other is toward the edge of the cake.
Yield: 4 Servings 1Envelope unflavored gelatin 1 cWater 1 T+ 1 t. unsweetened cocoa 1 cPart skim ricotta cheese 2 T+ 2 t. chocolate syrup 1/2 cThawed frozen dairy whipped - topping 1/2 oz Dark chocolate, grated In a small saucepan, sprinkle gelatin over water; let stand a few minutes to soften. Set over low heat, cook stirring constantly until dissolved. Remove from heat. Add cocoa; stir until dissolved. In a food processor, combine gelatin mixture, ricotta cheese, and chocolate syrup,and puree 30 seconds, until smooth. Pour chocolate mixture into 4 individual dessert dishes, cover and refrigerate 1 hour, or until set. Top each serving with 2 Tb. whipped topping, sprinkle evenly with grated chocolate. Each serving provides: 1 protein, 80 optional calories Per serving: calories, 9 g protein, 8 g fat, 16 g carbohydrate, 172 mg calcium, 93 mg sodium, 19 mg cholesterol, 1 g dietary fiber
Chocolate Mud Frosting
Yield: 1 Serving 3/4 cSemisweet chocolate chips 3 TMilk 1/2 tVanilla extract 1 TLight corn syrup In a 1 or 2-cup glass measure, heat together chocolate chips and milk in microwave oven on high 45-50 seconds, or until chocolate is melted and smooth when stirred. Add vanilla and corn syrup, then blend well. Refrigerate, stirring occasionally, until thickened to frosting consistency.
Yield: 48 Servings 1 cSemi-sweet chocolate chips 8Marshmallows 1 TWater 3/4 cSifted flour 1/2 cSugar 3/4 tSalt 1/2 tBaking sodaa 1/2 cSoftened butter 1/3 cPacked brown sugar 1Egg 2 tAlmond extract 1/2 tVanilla 1 1/4 cQuick cooking oats 1 cChopped pecans Preheat oven to 350.Grease cookie sheet.Melt chocolate chips in top of double boiler over hot water.Add marshmallows and water. Stir until melted.Remove from heat and set aside. 2.Sift together already sifted flour, sugar, salt and baking soda. Slowly blend butter, brown sugar, egg, almond extract and vanilla into sifted ingredients. Mix well. Stir oats, pecans and melted chocolate into batter. Blend thoroughly. 3. Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet. Bake 12-15 minutes.Remove from cookie sheet immediately and cool an rack. shake off excess Bits 'o Brickle
Chocolate 'N Pecan Surprises
Yield: 60 Cookies 1 cShortening; soft 2 cBrown sugar, firmly packed 2Eggs 1 tVanilla 1 1/2 cSifted all-purpose flour 1 tSoda 1 tSalt 3 cQuaker Oats, uncooked - (quick or old-fashioned) Milk chocolate bars Pecan halves Beat shortening and sugar together until creamy.Blend in eggs and
vanilla.Sift together flour, soda and salt.Add to creamed mixture; blend well.Stir in oats.Chill dough several hours or overnight. Shape to form 1-inch balls.Place on ungreased cooky sheets, about 2 inches apart.Bake in preheated moderate oven (375 F.) 10 to 12 minutes. Immediately place a small square of milk chocolate bar on each. Remove cookies from cooky sheets; press pecan half into chocolate.
Chocolate No Bake Cookies
Yield: 1 Serving 1/2 cButter 2 cSugar 1/2 c-Water 2 TCocoa 1/2 cPeanut butter ---3 cOatmeal or:--1 cCoconut Mix butter, sugar, water and cocoa together, bring to a boil for 30 seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden.
Chocolate Nut Chews
Yield: 1 Serving 1 1/2 cSugar 1/4 cCocoa 1/2 cPet evaporated milk 1/3 cButter 1/3 cPeanut butter 1 tVanilla 1 1/2 cQuick rolled oats 1/2 cSalted peanuts
uncooked quick rolled oats and nuts. sugar. drop on waxed paper. about 15 minutes. With floured hands.Remove from oven.Stir in until melted the peanut butter.Add flour and cocoa. Chocolate Nut Upside-down Cake Yield: 10 Servings 2 TButter or margarine 1/4 cBrown sugar 2/3 cLight corn syrup 2/3 cHeavy cream . mix well. press into greased 13 X 9" pan.Stir over medium heat until mixture bubbles all over top. Store covered at room temperature. combine reserved margarine and sweetened condensed milk.Remove from heat.Meanwhile. cook and stir until mixture thickens slightly. cocoa. Hershey add Preheat oven to 350^.145 Mix in a heavy 2 quart saucepan. spread while warm. add the vanilla. in medium saucepan. margarine.Bake 15 minutes.Pour over crust. Remove from heat. beat remaining margarine and sugar until fluffy. Top with nuts. Bake 10-15 minutes longer or until golden brown. Chocolate Nut Toffee Bars Yield: 8 Servings 1 cButter or margarine.Boil and stir 2 minutes more.Let stand 1 minute.In large mixer bowl.Makes 36 chews. stir in vanilla.Cool. milk and butter. immediately top with chips.With 2 teaspoons.Let stand until set. cut into bars. softene 1 cConfectioner's sugar 1 1/4 cUnsifted flour 1/3 cHershey's cocoa 14 oz Eagle brand sweetened conde 2 tVanilla 1 cHershey's semi-sweet choco 1/2 cChopped nuts Recipe by: Borden. Reserve 2 Tbl.
baking powder and salt. Preheat oven to 350~. Stir in corn syrup and cream. Beat cream cheese and sugar at medium speed with electric mixer until well blended. . melted chocolate and vanilla. Add eggs. Cool 15 minutes then remove fom pan. Separate batter into 2 equal parts. grated Recipe by: morrissey@stsci. Add nuts. melt ts Vanilla c Milk Melt 2 tb butter in small saucepan. Beat egg whites until stiff. heat. Mix butter and sugar until well combined. Add flour mix alternately with milk. Spoon over nut mixture in pan. Heat until bubbly. fold into cake.146 1 cWalnuts. melted -----filling----32 oz Cream cheese. softened 3/4 cSugar 4Eggs 1/2 cSour cream 1 tVanilla 1 cSemisweet chocolate chips 2 TOrange-flavored liqueur 1/2 tOrange peel. Bake for 35-45 minutes or until tested done.crumbled 1/4 tGround cinnamon 3 TButter or margarine. Pour into a well greased 10" bundt pan. Press onto bottom of 9-inch springform pan. Blend chocolate into one part. stirring constantly. Blend liqueur and peel into remaining part. Chocolate Orange Cheesecake Yield: 1 Serving -----crust----1 cChocolate wafer cookies . soft /2 cSugar Eggs. Pour chocolate batter over crust. Sift flour. coarsely chopped ----------------------------CAKE--------------------------------/4 cFlour ts Baking powder /4 ts Salt /2 cButter or margarine. stir in brown sugar. Blend in sour cream and vanilla. Add egg yolks.edu Mix crumbs. and butter. Bake 10 minutes. cinnamon. Increase oven temperature to 350 F. mix well. Bake 30 minutes. separated oz Unsweetened chocolate. one at a time. just to boiling. Set aside while preparing cake. beating well after each addition.
Pour chocolate batter over crust and bake 30 minutes.Carefully spoon orange batter over chocolate layer. Turn off oven and prop open oven door. (*)I've just recently found Oreo Cookie crumbs in a box.Beat cream cheese and sugar at medium speed until well blended.A great time saver for the lazy. melted -----filling----32 oz Cream cheese. I think cheesecake in general is best when chilled over night.Blend in sour cream and vanilla. beating well after each addition.Remove cheesecake when oven has cooled. . Reduce oven temperature to 325. and butter. one at a time.147 Reduce oven temperatue to 325 F. Loosen cake from rim of pan.Press onto the bottom of a 9-inch springform pan and bake 10 minutes. softened 3/4 cSugar 4Eggs 1/2 cSour cream 1 tVanilla 1 cSemisweet chocolate chips 2 TGrand marnier 1 tGrated orange peel Mix crumbs.Continue baking another 40 minutes. Continue baking another minutes. cinnamon.Separate batter into 2 equal parts. Increase oven temperature to 350.Turn off oven and prop open oven door. Spoon remaining batter over chocolate layer. Blend Gran Marnier and orange peel into remaining part.Melt chocolate in double boiler and add it to one part. remove cheesecake when oven has cool Loosen cake from rim of pan.Add eggs. Chocolate Orange Supreme Cheesecake Yield: 1 Serving -----crust----2 cChocolate wafer crumbs 1/4 tCinnamon 4 TUnsalted butter. but it is no necessary.
Chocolate Peanut Butter Bars Yield: 36 Servings 2 cPowdered sugar 2 cGraham cracker crumbs . In a small bowl. Difficulty:easy. then turn over again and remove after a few seconds. Time:10 minutes preparation. and if you frost this side.Then add sugar. if the middle looks somewhat gooey. 1/2 minute on the other. Add flour and margarine mixture to this and blend thoroughly. mix flour and salt. *One side of the pancakes may burn. and beat well. beat eggs. In a large mixing bowl. When relatively hard.Drop small clumps (about 1 T) and cook like pancakes:about 1 1/2 minutes on one side. : Precision:approximate measurement OK. vanilla. NOTES: *Brownies in a skillet -.Yield:40 pieces. no one will even know. Freeze. don't fret:it will soon harden. 10 minutes to frost.This recipe is based on a "chocolate turtle" recipe by Mae Rabenius from a cookbook produced by Faith United Methodist Church in Phoenix. coat one side with buttercream frosting. Arizona.148 Chocolate Pancakes Yield: 3 Dozen 3/4 cMargarine 3/4 cCocoa 2 cFlour 1 1/2 cSugar 4Eggs 2 tVanilla 1/2 tSalt 1/2 cButter cream frosting Melt the margarine and mix with the cocoa.It doesn't particularly affect the taste. 30 minutes to cook. *It's not necessary to cook the pancakes completely. Heat skillet to medium-low.
cracker crumbs. 18g car.149 1 cSmooth peanut butter 1/2 c+2 Tbsp butter or . Chocolate Peanut Butter Cookies .margarine melted 12 oz Milk chocolate or semisweet . Remove from the heat and add the chocolate chips and marshmallows until melted. spread the melted chocolate over the top. Scrape into an ungreased baking pan and press into an even layer. 3g pro.Let stand at room temperature. Pat firmly into a 9" x 9" pan. 1 mg chol with margarine. 10g fat. Mix the powdered sugar. Add the peanuts and Rice Krispies. peanut butter and butter in a medium size bowl until blended. Snack Yield: 20-30 chews 3/4 cBeeMaid honey 1 cpeanut butter 1 csemi-sweet chocolate chips 1 csalted peanuts 3 cRice Krispies 10large marshmallows Melt honey and peanut butter on stovetop or in the microwave. melted Have ready a 13 x 9 inch baking pan. Makes 36 bars Per bar: 173 cal. Chocolate Peanut Butter Chews Dessert. 113 mg sod. Bring to a boil. 15 to 20 minutes before cutting with a sharp knife into bars.Refrigerate at least 2 hours until the chocolate is firm. 10mg chol with butter.chocolate chips. Cut into squares and enjoy.
Add the finely ground chocolate chips to the remaining mixture and Bake for 50 minutes. egg. Fold in the chocolate chips and refrigerate the dough for at least 1 hour. In a large bowl beat the cream cheese. softened 1 cSugar 4Eggs 2 tVanilla extract 1/2 cSemisweet chocolate chips . and vanilla Pour half into the prepared graham cracker crust. blending well. cream the butter and sugar until light and fluffy.with the bottom of a glass. corsely .Bake for 15 to 20 minutes or until lightly brown.cut in halves Preparation Time: 14:0 Preheat oven to 350 degrees.finely chopped 1 cChocolate fudge syrup or . sugar.150 Yield: 12 Servings 1 cButter Or Margarine 1 1/2 cLight Brown Sugar.Remove from the oven and cool.Shape the dough into 3/4-inch balls and place on ungreased cookies sheets 3 inches apart. . Beat in the peanut butter.topping 1/2 cBlanched peanuts. Preheat the oven to 350 degrees F. press each ball into a cookie 1 1/2-inches in diameter.chopped 4Reese's peanut butter cups --. Pour the ch Refrigerate for 10 -12 hours before serving. Thoroughly blend the flour and baking soda. see This cookbook 32 oz Cream cheese.Gradually add to the creamed mixture. Packed 1 1/2 cCreamy Peanut Butter 1lg Egg 2 tVanilla Extract 2 cUnbleached All Purpose Flour 1 tBaking Soda 1 cChocolate Chips In a large mixing bowl.cracker crust. Chocolate Peanut Butter Cup Cheesecake Yield: 16 Servings 1Chocolate / peanut graham . eggs. and vanilla.
cookies.. chopped --------------------------GARNISH------------------------------/3 cFresh raspberry (opt) Fresh mint sprigs . softened 1/3 cCreamy peanut butter 1 ds Ground cinnamon 1/4 cChocolate syrup 2 TMilk Assorted cut-up fruit Assorted cookies Pretzels From: Sesame Street Mag. Use an assortment of dippers. or pretzels. Chocolate peanut butter pound cake Yield: 12 Servings --------------------PEANUT BUTTER MOUSSE------------------------cPowdered sugar. beat cream cheese. and cinnamon until smooth. sifted /4 cCreamy peanut butter tb Creamy peanut butter oz Cream cheese (room temp) tb Whipping cream Large egg whites ----------------------CHOCOLATE MOUSSE--------------------------cWhipping cream /3 cSugar oz Bittersweet chocolate* /2 ts Instant espresso powder /2 tb Hot water Egg yolks ----------------------CHOCOLATE GLAZE--------------------------/3 cWhipping cream tb Butter oz Semisweet choc.151 Chocolate Peanut Butter Dip Yield: 6 Servings 3 oz Pkg cream cheese. cookies. peanut butter. Serve with fruit. pretzels. In large bowl with electric mixer on medium. Parents Guide This one is so easy to make! Your kids will be able to fix and dip into it within 5 minutes of coming home... Gradually beat in chocolate syrup and milk until well blended.fruit.
Turn off heat. Drop by scant teaspoons onto waxed paper. Gradually add remaining 2/3 c. Dissolve expresso powder in hot water in small bowl. Chocolate Peanut Clusters Yield: 30 Servings 4 oz Semisweet chocolate 4 oz Milk chocolate 1 tOil 2 cCocktail peanuts remove . Transfer mousse to serving platter. Freeze until mousse is firm. Mix in cream. Set pan with frozen peanut butter mousse flat onto work surface. . Whisk in yolks. Stir until blended. Let cool until thickened. Mix together 1 1/2 cups sugar. about 1 hour. Meanwhile.cool 5 min. Beat chilled cream to soft peaks. Beat egg whites in medium bowl until soft peaks form. stirring just until sugar dissolves.Spoon in peanut butter mousse and smooth top. about 1 1/2 hours. stirring until smooth . Pour glaze over mousse and smooth all surfaces. Fold whites into peanut butter mixture in 2 additions.some of the salt by . but not boiling water. GLAZE . but still of pouring consistency.shaking peanuts Line a large baking sheet with waxed paper. propping to hold angle. Let stand until batter is cooled to room tem. Freeze until chocolate is firm. Invert loaf onto cake rack.Line -cup loaf pan with foil. Fold cream into chocolate mixture in 2 additions. peanut butter and cream cheese in large bowl until smooth. Add mixture to warm chocolate and stir until mixture is smooth and slightly thickened.Heat cream and butter in med. spoon chocolate mousse over frozen peanut butter mousse. CHOCOLATE MOUSSE Heat cream and sugar in heavy small pan over very low heat.Smooth top. Tilt prepared pan lengthwise at 45 degree angle. chopped PEANUT BUTTER MOUSSE . Serve directly from refrigerator. remove foil.cover pan. Combine chocolate and oil in the top of a double boiler and melt over hot. Transfer to med. melt chocolate in top of double boiler over simmer water. saucepan over low heat until cream simmers and butter is melted. 6 hours or overnight. bowl and refrigerate until well chilled.152 *Can use semisweet chocolate.) Set pan in freezer.Remove pan. sugar and beat until stiff and shiny. (Mousse will form triangle down length of pan. Add peanuts and mix until coated.Add chocolate and whisk until mixture is smooth. but not set. Makes about 30 1 1/2 inch clusters. Chill in refrigerator until firm.
peanuts (salted) Beat butter and sugar together until creamy. crushed 1/2 cOrange juice 1 tOrange peel 1/3 cHoney Powdered sugar Combine all ingredient. add melted chocolate. blend well.Bake in preheated moderate oven (350 F. removing all waxed paper.Cut into 1/4-inch slices.) 10 to 12 minutes.Roll out peanut dough between two sheets of waxed paper to form a 15x10-inch rectangle. add peanuts to remaining dough. except powdered sugar. in a large bowl. Store . Starting with long side. shelled and ground 8 1/2 oz Chocolate wafers.Stir in oats. Chocolate Pecan Orange Balls Yield: 100 Servings 1 lb Pecans. baking powder and salt.(quick or old-fashioned) 1 oz Unsweetened chocolate melted .Add to creamed mixture.and cooled 1/4 cFinely-chopped .153 Chocolate Peanut Whirls Yield: 60 Cookies 2/3 cButter or margarine. Shape by spoonful into round balls. Place on ungreased cooky sheets. Sift together flour. Place peanut dough on top of chocolate dough.Roll out chocolate dough between two sheets of waxed paper to form a 15x10-inch rectangle. soft 1 cSugar 1Egg 1 tVanilla 1 1/4 cSifted all-purpose flour 1 tBaking powder 1/2 tSalt 1 cQuaker Oats. Divide dough in half. Mix well/ chill for 20 minutes. uncooked .Blend in egg and vanilla. roll up as for jelly roll.To one half.Wrap in waxed paper and chill several hours or overnight.
beat eggs. Chocolate Pecan Rum Balls Yield: 100 Servings 1 lb Pecans. shelled and ground . granulated sugar. roll in powdered sugar. Stir in pecans and Nestle Toll House semi-sweet chocolate morsels. Makes 100 balls Chocolate Pecan Pie Bars Yield: 36 Servings ---CRUST--1 1/2 cAll-purpose flour 1/2 cButter. Bake 25-30 minutes until set. Cool. cut into 2x1 1/2" bars. In small mixer bowl. Bake 12-15 minutes until lightly browned. melted butter and vanilla extract. beat flour. softened 1/4 cFirmly packed brown sugar --------------------------FILLING------------------------------Eggs /4 cDark or light corn syrup /4 cGranulated sugar tb Butter. Pour evenly over baked crust. Makes about 3 dozen bars. corn syrup.154 in a tightly covered. Press into greased 13x9" baking pan. airtight container. Just before servings or giving. 1/2 cup butter and brown sugar until crumbly. melted ts Vanilla extract /2 cCoarsely chopped pecans pk NESTLE Toll House semi-sweet -chocolate morsels (12 oz) CRUST: Preheat oven to 350'F. FILLING: In medium bowl with wire whisk.
155 8 1/2 oz Chocolate wafers. leaving about 1 inch between mounds. bake in the preheated oven for 30 minutes or until firm but not browned. except powdered sugar. drop small mounds of meringue onto the prepared cookie sheets. Just before serving or giving. transfer the meringues carefully to a wire rack to cool completely. Combine the pistachios and chocolate pieces in a blender or food processor. Using a teaspoon. until the mixture forms very stiff peaks. Chocolate Pistachio Orange Cake Yield: 12 Servings . reserve. Loosen the meringues carefully with a small knife. crushed 1/2 cDark rum 1/3 cHoney Powdered sugar Combine all ingredients. Shape by spoonful into round balls. Store in a tightly covered. in a large bowl. Beat together the egg whites and cream of tartar in a small bowl until soft peaks form. Chocolate Pistachio Meringue Cookie Yield: 36 Servings 1/3 cPistachio nuts 1/4 cSemisweet chocolate pieces 2Egg whites 1/8 tCream of tartar 2/3 cSuperfine sugar 1/2 tVanilla Preheat oven to 250F. Makes 100 balls. gradually add in sugar 1 tablespoonful at a time. Store in a tightly covered container in a dry place. Let stand for several minutes on cookie shets. airtight container. Chill for 20 minutes. Grease and flour 2 cookie sheets. roll in powdered sugar. Mix well. Cover and whirl until very finely chopped. Fold in chocolate mixture and the vanilla.
Increase the speed and whip in the remaining sugar.Fold the yolks into the whites. Preparing the Filling.to . then whisk smooth and strain into another bowl.Whip the yolks.Remove from the pan and cool on a rack. Preparing the Sponge.Combine the cream.Using a sharp serrated knife.Cool and stir in the orange liqueur. Pour the batter into the prepared pan.Finely chop the peel and combine with the liqueur.Continue whipping the whites until the whites hold a firm peak. divide the Pistachio Sponge into two layers and place one on a cardboard.inch deep springform pan and line the bottom with a piece of parchment paper. reserving some for a . confectioners 1Moistening Syrup 1/2 cWater 1/4 cSugar 3 TOrange Liqueur This striking and unusual dessert utilizes three flavors which harmonize beautifully in taste and appearance.Combine the water and sugar in a small pan and bring to a boil. Bake at 350 degrees F about 30 minutes.Refrigerate. sugar and liqueur and whip on medium speed until firm. Preparing the Whipped Cream. finely cut 1 cHeavy whipped cream 3 TOrange Liqueur 1Candied Orange Filling 1/2 cCandied orange peel 2 TOrange Liqueur 1Whipped Cream 1 1/2 cHeavy whipping cream 2 TSugar 2 TOrange Liqueur 1Shaved Milk Chocolate 1Candied Orange Peel 1Blanched Pistachios 1Sugar. Preparing the Ganache. Preparing the Syrup. on the paper. Assembling.Whip the egg whites and salt on medium speed until white and opqaque.Let stand 2 minutes.Place the chocolate in a bowl. Sift the cake flour over the nuts and combine.Butter a 9-inch diameter x 2 1/2 . but not set. then whip in half the sugar until light in color and aerated. whisking until cool.156 1Pistachio Sponge 1 cBlanched pistachios 3/4 cCake flour 4Eggs separated 3/4 cSugar 1 tGrated lemon zest 1/4 tAlmond extract 1Orange Ganache 12 oz Chocolate.Moisten with half the syrup and spread with most of the Ganache.Bring the cream to a boil and pour over the chocolate.Process the nuts in a food processor until very fine. cut to fit. then fold in the pistachio mixture in two or three additions.
melt 6oz white chocolate and the chocolate chips. Top with cherries. Cover with a layer of whipped cream. Make a border of rosettes around the edge of the cake with the remaining Ganache and decorate the rosettes with cutoutsof candied peel and some pistachios.and green In heavy saucepan or top of double boiler. Yield 16-20 servings. Place some chipped pistachios in the center and dust them lightly with confectioners' sugar.Place the second layer on the cream and moisten with the remaining syrup. Chocolate Pots De Creme Yield: 2 Servings 1/2 cLight cream 2 oz German cooking chocolate * . marshmallows and cereal. Chocolate Pizza Yield: 20 Servings -Taste of the Country 8 oz White chocolate. Melt remaining white chocolate.157 decoration.Refrigerate the cake for up to 6 hours before serving. Pour onto a greased 10-inch pizza pan or a 10-inch circle of cardboard covered with foil. Spread to even out top. Holding. Chill. Drain the candied peel and distribute evenly on the Ganache.Cover the outside of the cake with the shipped cream and press the shavings against the side of the cake. sprinkle with coconut.divided 8 oz Chocolate chips (semi-sweet) 1/2 cPeanuts-salted 1/2 cMarshmallows-mini 1/2 cRice crispy cereal 1/2 cCoconut 1/2 cCherries-candied-red . drizzle over pizza. Stir in peanuts.
.158 1 1/2 tSugar ds salt 2Large beaten egg yolks 1/4 tVanilla Whipped cream (opt. -cocoa frosting. is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings. unsweetened chocolate. on 100% power about 1 1/2 minutes or till chocolate is melted. NOTE: ~---.Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in diameter by crossing the ends. Garnish with whipped cream. The semisweet chocolate is made from chocolate that is just slightly sweetened with sugar. .SELECTING THE RIGHT CHOCOLATE:You'll find three basic types of chocolate in the baking supplies department of most supermarkets--semisweet chocolate. . uncovered..In a small nonmetal bowl stir together light cream. mixing well. roll a rope about 12 inches long between your hands.Sift cocoa and flour. melted 1/2 tVanilla extract Cream 1/2 cup butter and the sugar until light and fluffy.Using 2 T dough. and milk.Stir in vanilla. Pour into 2 pot de creme cups or 6-ounce custard cups. uncovered. leaving -inch tails. and sweet chocolate. large. unbleached. -.Micro-cook. vanilla.Beat in the egg.) *German cooking chocolate should be coarsely chopped. beaten 1 tVanilla extract 1/4 cMilk 1/4 cCocoa 2 cFlour.Chill dough until firm enough to handle (about 30 minutes). such as the German cooking chocolate used in the Chocolate Pots de Creme recipe.Micro-cook.Mix into butter mixture until thoroughly blended. if desired. sugar and salt. Cover and chill for several hours or till firm. And sweet chocolate. Chocolate Pretzels Yield: 8 Servings 1/2 cButter or margarine 1/4 cSugar 1Egg. on 50% power for 2 to 3 minutes or till thickened.Return all to the bowl. ~--------------------------------------------------------------------~--. unsifted 1x . Stir about HALF of the hot mixture into the beaten egg yolks.2 TCocoa 1 1/4 cConfectioners' sugar 2 TButter or margarine. stirring every 30 seconds. Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar. stirring every 30 seconds. chopped chocolate.
melted 1 tVanilla 1/3 cSugar 1/2 cBrown sugar. brown sugar. Place pretzels on greased baking sheets. Make 2 dozen. Chocolate Pudding Cake Yield: 1 Serving 1 cFlour 2 tBaking powder 1/4 tSalt 2/3 cSugar 2 TCocoa powder 3/4 cMilk 2 TUnsalted butter. Pour water over top and do NOT stir. add milk..159 Flip the loop down over the crossed ends. Gradually stir in butter and vanilla. Mak frosting in a small bowl.Combine 1/3 cup sugar.When pretzels are cool.Stir over high heat until sugars melt and mixture comes to a boil. butter. for about 10 minutes. If frosting is too thick. salt. Bake at 350 degrees F. spreading mixture evenly in pan.Mix cocoa and confectioners' sugar. and 6 tablespoons cocoa in a saucepan. firmly packed 6 TCocoa powder 1 cWater Combine flour. spread with Cocoa Frosting. and vanilla.Pour over top of cake batter. and 2 tablespoons cocoa in a greased 2 quart casserole.Stir well. 2/3 cup sugar. baking powder.Bake pudding for 40 minutes. thin with milk. Chocolate Pudding Mix Yield: 80 Servings ---BASIC MIX--2 1/2 cInstant nonfat dry milk 5 cSugar . Press firmly into place.
160 3 cCornstarch 1 tSalt 2 1/2 cUnsweetened Cocoa ----------------------TO USE BASIC MIX--------------------------cMilk /3 cMix Mix all the ingredients until they are well blended.Store mix in an airtight cannister or a tightly covered jar. Beat in chocolate mixture at low speed. Melt together butter and unsweetened chocolate in top of double boiler over simmering. Set aside. VARIATIONS: Cook as directed. Pudding will thicken further as it cools. Continue stirring for 1 minute. Add 3 whole eggs and 3/4 cup sugar to yolks. Grease a 9 inch springform pan. 2-3 minutes. not boiling water. add 1 tablespoon instant coffe to the pudding mix before cooking. Separate 3 eggs. Mix together flour. stirring until smooth. Chocolate Pudding Souffle Cake Yield: 10 Servings 1/4 cUnsalted butter 3 oz unsweetened chocolate 1/2 cCake flour 1/2 tBaking powder 1/4 tSalt 6Eggs ---Pudding:--1/2 cSugar 2 TCornstarch 2 1/2 cHeavy cream 5Egg yolks 8 oz semisweet chocolate 1 cSugar 1/4 tCream of tartar 2 tVanilla Preheat oven to 375 degrees. baking powder and salt in small bowl. reserve whites. Add 2 cups milk and cook over low heat. but add one teaspoon Vanilla bean extract and 1 tablespoon sweet butter to the pudding as it cooks. remove form heat and pour into individural serving dishces. stirring. TO USE: Stir the mix in the cannister befor measuring ou 2/3 cuof the mix into a saucepan. For a chocolat-mocha flaver. beat in flour . beat at high speed until pale and lemon-colored. until mixture thickens and comes to a boil. placing yolks in large bowl.
sprinkle with white sugar & serve immediately. until pudding is very thick. Bake in preheated oven 40 to 50 minutes or until cake is set in center. Using clean beaters and a clean medium-size bowl. unsweetened 5 TWater or plain soya milk 2 oz Brown sugar 2 TCocoa powder 1/2 pt Water Mix flour & cocoa together. Refrigerate until cold and thickened for at least 2 hours.Remove from oven. Whisk in the cream. Put all remaining ingredients into a pot & stir until the cocoa & sugar is dissolved. Scrape into the prepared pan. Scrape the pudding into a bowl. Cook over very low heat. but not dry. Refrigerate until firm. Beat in the remaining 1/4 cup sugar until stiff. whisking constantly. until pudding is set. Cover sides with pudding. Whisk together sugar and cornstarch in medium-size heavy saucepan. Meanwhile. Scrape yolk mixture back into saucepan. place plastic wrap directly on the surface. spread top with 3/4 cup of pudding.Bring to a boil. Stir in water or milk until you have a moist cake. . cut cake horizontally into 3 equal layers. Chocolate Puddle Pudding Yield: 4 Servings 3 oz White flour 1 1/2 oz Shortening 3 oz White Sugar 2 TCocoa powder. Add cream of tartar and beat until soft peaks form. Fold in the remaining whites. Repeat with remaining cake layers and pudding. do not let boil. Stir in the chocolate and vanilla until melted and smooth. Transfer pan to a rack to cool completetly. Using a serrated knife. Gradually whisk some of the cream mixture into egg yolks.161 mixture just until blended. peaks form. prepare pudding. smoothing top. about 5 minutes. beat egg whites until frothy. Place 1 layer on serving plate. Remove saucepan from heat. To assemble: Remove sides of pan from cake.Cut in shortening & mix with sugar. Refrigerate cake. Bring to simmering over medium-low heat.Place in a greased ovenproof dish.Pour boiling sauce over the cake put straight into a 355F oven for 35 minutes. stirring constantly. Stir about one-third of whites into chocolate mixture until blended.
melted 1 TPure vanilla extract ---White chocolate sauce:--6 oz White chocolate baking bar 5 TWhipping cream 2 TLight corn syrup 1 1/2 TRaspberry liqueur 1/2 tPure vanilla extract ---For raspberry cream:--1 cWhipping cream 1 TRaspberry liqueur 1 TSugar 2 pt Fresh raspberries Fresh mint sprigs. bring to boil. Sprinkle with raspberries and garnish with mint. Crepes m be stacked and freeze well. Repeat with remaining batter. coat with vegetable spray. stirring until smooth.162 Chocolate Raspberry Cream Crepes Yield: 7 Servings ---For crepes:--3Eggs 1/4 cSugar 1 cFlour 1 cWhole milk 1 TFine quality cocoa powder 1 TButter. Yield: 1 cup. stirring until blended. To serve: spoon some chocolate sauce over center of each dessert plate. stirring at intervals. raspberry liqueur and suga to form soft peaks. Cook minute on each side or until golden. Gradually add cream mixture to melted chocolate. Preparation of raspberry cream:Whip the cream. Fold 2 sides over an place seam side down on chocolate sauce. Stir in liqueur and vanilla. Spoon a generous 2 tablespoons raspberry cream down center of each crepe. swirling to form crepe. for . Fold in 1/4 of raspberries. Serve immediately. Set aside. Add cor syrup. Place cream in small saucepan. Chocolate Raspberry Truffle Cheesecake Yield: 1 Serving . Pour 2-3 tablespoons of batter in pan. Keep warm. Preparation of sauce: Gently melt chocolate over low heat.garnish Blend all ingredients for crepes in a blender or food processor until smoot Heat 6-inch non-stick skillet pan over med-high heat. Makes 14 crepes.
che (yogurt cheese . press onto bottom of 9-inch springform pan well blended. sliced Heat oven to 325'. . softened. Drop rounded tablespoons of chocolate cream cheese batter over plain bat do not swirl. Sprinkle crumbs on bottom of 9-inch springform pan. cocoa. Blend in sour cream and vanilla. Spread over cheesecake.crushed 2 TMargarine. Chill. Chocolate Ricotta Cheesecake Yield: 16 Servings 1/3 cGraham cracker crumbs 3 1/2 cLowfat part-skim ricotta . sliced and toa Kiwi fruit. raspberries and mint leaves. flour and vanilla. melted . Add preserves. no ge 2Egg white 3/4 cSugar 1/3 cHershey's cocoa 2 TAll-purpose flour 2 tVanilla Strawberries. melted 32 oz Cream cheese. mix well.made from -) 32 oz Lowfat vanilla yogurt. sugar. In food processor bowl or large mixer bowl process ricotta cheese until smooth. Add eggs slowly. pour over c speed on electric mixer until well blended. stirring until smooth. seedless -----topping----6 oz Chocolate chips 1/4 cWhipping cream Combine crumbs and margarine. egg whites. Loosen cake from rim o pan. . Bake at 325 for 1 hour and 20 minutes. Prepare Topping: Melt chocolate chips and whipping cream over low heat.and cooled 1/3 cRaspberry jelly.163 1 1/2 cChocolate wafer cookies . Add yogurt cheese. Garnish with whipped topping.divided 1 1/4 cSugar 3Eggs 1 cSour cream 1 tVanilla 6 oz Chocolate chips.
Bake 50 min or until edges are set. Chocolate Rum Ice Cream Yield: 8 Servings 1 cSugar 2 TUnbleached All-Purpose Flour 1lg Egg.Blend in the egg and the backing chocolate pieces.Microwave on HIGH (100%) for 2 to 2 1/2 minutes.. Cool. Garnish with strawberries and kiwifruit.Freeze in a 2-quart ice cream freezer according to the manufacturer's directions.Chill thoroughly. or just until the mixture boils and thickens. stirring frequently. Makes 16 servings. Chilled.164 process just until well blended. Leave cheescake in oven for 1 hr. . in a large microwave-safe bowl. and then gradually stir in the milk. Slightly Beaten 2 oz Unsweetened Baking Chocolate . Add the rum extract. chill thoroughly. Pour over crumbs. Remove from oven.Half And Half Combine the sugar and flour. just until smooth and well blended.Broken. blending it in. 2 Squares 1/2 tRum Extract 2 cLight Cream. with a wire whisk.Add the light cream to the chilled mixture and blend well. Chocolate Sandwiches Yield: 36 Servings -----sandwiches----1/2 cButter or margarine 1 cSugar 1Egg 1 tVanilla 1 1/4 cAll-purpose flour 1/2 cUnsweetened cocoa powder 3/4 tBaking soda . blending well. Turn off oven. open door slightly.
egg and vanilla until fluffy.165 1/4 tSalt -----filling----2 1/2 cConfectioner's sugar 1/4 cButter.te 1 tCornstarch Salt. If desired. add 1 c. Shape dough into two 1 1/2" thick rolls. or 2 squares chocola . In a separate bowl. Cool cookies. Chocolate Sauerkraut Cake . Chocolate Sauce Yield: 1 Serving 1/2 cSugar 2 TCocoa. boiling water. softened 1 tVanilla 2 TMilk Red food coloring Green food coloring Cream butter. Beat until spreading consistency. Chill for several hours. Add to creamed mixture. Meanwhile. combine filling ingredients except food coloring and mint or strawberry extract. Excellent for over ice cream. divide filling half . Wrap in waxed paper. Boil 3 minutes. combine flour. cocoa. Add 1 t. Bake at 375 F for 8-10 min.tint half pink and half green. then spread wrong side of cookie and top with second cookie. Vanilla. baking soda and salt. Makes 36 sandwiches. sugar. or until almost firm. Decorate by drawing the tines of a fork across each slice. Add appropriate extract to each one. Place slices on ungreased cookie sheet. pinch Add enough water for thick paste.
. milk. but tastes great. 1. . sifted 1/2 cCocoa. 1 oz Semisweet chocolate 3 oz Cream cheese. baking powder. . salt. cream cheese. using an electric mixer set at medium speed. set aside. . . Beat with an electric mixer at high speed until smooth and creamy. . unbleached. water 2/3 cSauerkaraut. baking soda and salt.Bake in a preheated 350 degree F.Cut into squares. NOTE: This is one of those dishes that sound absolutely horrible. Cool slightly. ++++ Sift together the flour. cocoa.Beat in vanilla. Frost with Creamy Chocolate Frosting. large 1 tVanilla 1 c. confectioners' sugar.Add eggs. oven for 35 minutes or until cake tests done. Everyone thinks that the sauerkraut is coconut. It is also one of those recipes that is a classic but you can never find in most cookbooks.* creamy chocolate .I have fooled my kids with this as well as seen it done on TV. Combine chocolate.frosting. beating well after each addition. Add dry ingredients alternately with water to creamed mixture. . baking 1 tBaking powder 1 tBaking soda 1/4 tSalt 2/3 cButter or regular margarine 1 1/2 cSugar 3Eggs. one at a time.Stir in sauerkraut. CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water. softened 1 TMilk 1 cConfectioners' sugar 1/8 tSalt 1/2 tVanilla extract *Sauerkraut should be rinsed and drained thoroughly and then chopped coarsely. . . Spread batter in greased 13 x 9 x 2-inch bakeing pan. Chocolate Shortcakes with Red Fruit and Whipped Cream .Cream together the butter and sugar in a bowl until light and fluffy.166 Yield: 16 Servings 2 1/4 cFlour. beating well after each addition. . Cool in pan on rack. . and vanilla in a bowl. So be sure to rinse and drain the sauerkraut several times when you make this recipe.
Line a large baking sheet with parchment paper. buttermilk. Let stand 1 hour. Add egg mixture. mash one-third of the berries. preheat oven to 400 degrees. Adjust rack to lower third of oven. baking powder. or until toothpick inserted into center comes out clean. gently pat dough to 1/2. moist. toss again. The dough: Sift flour. cocoa powder. If desired. Using a fork. sugar. Topping: Whip cream with sugar and vanilla until soft peaks form. Cool shortcakes on a wire rack. . cold 2 tOrange zest. stir to mix. (optional) Recipe by: Flo Braker Place strawberries in large bowl. sticky dough. stir just until it forms a soft. Set aside for at least 2 hours. Sprinkle a little sugar over each mound.to 3/4 inch thickness.pieces 3 TSugar. Combine egg. in 1/4" . Bake about 20 minutes. finely grated 3/4 cUnsalted butter. Spoon 1/4-cup mounds of dough about 2 inches apart on the baking sheet. then add raspberries and cherries. add sugar. cold 1 TSugar 1 1/2 tVanilla 1/4 cPowdered sugar. Place bottom halves on dessert plates. chopped Shortcake dough 2 1/2 cAll-purpose flour 1/4 cCocoa powder 1/2 cSugar 1 TBaking powder 1/2 tBaking soda 1/2 tSalt 1lg Egg 3/4 cButtermilk. Top each with berries and cherries. for topping Filling 1 1/2 cWhipping cream. cold 1/2 cMilk. pitted.167 Yield: 12 Servings 2 pt Ripe strawberries. Serves 12. + 2 tbsp. Set top of shortcakes on whipped cream.hulled. milk. baking soda. Cut butter into dry ingredients until mixture resembles coarse meal. or more to taste 1 pt Raspberries 1/2 lb Cherries. s liced 1/3 cSugar. gently toss. sprinkle with a light dusting of powdered sugar. Chocolate Silk Yield: 6 Servings . orange zest. salt into a large bowl. To assemble: Split shortcakes in half. then with whipped cream.
OR Candied Violets In a large saucepan. until the mixture just boils and is thickened and smooth. Chocolate Silk Pie Yield: 1 Serving 1/2 cButter 3/4 cSugar 1 oz Bake's unsweetened chocolate 1 tVanilla 2Eggs 1Pie shell (9 inch) 1/2 pt Whipping cream Thoroughly cream butter and sugar.The mixture must not boil or the eggs will scramble. Ladle the mixture into 6 decorative 4-ounce pot de cr me cups or white porcelain ramekins and let cool completely. beating 5 minutes after each addition . then stir the warmed egg yolks back into the pan. Add eggs.168 6 TSugar 1/4 cUnsweetened Cocoa Powder 2 TSifted Cornstarch 1 tUnflavored Gelatin 1 cHalf-and-Half 1 cEvaporated Skim Milk 2/3 cWhole Milk 2Jumbo Egg Yolks lightly . for 3 to 4 minutes. one at a time.Remove from the heat and stir in the vanilla. about 10 minutes. whipped tb Chopped blanched Pistachios . cornstarch and gelatin.beaten 2 tVanilla Extract ----------------------OPTIONAL TOPPING--------------------------/4 cHeavy Cream.Add the half-and-half. stirring constantly.Cover each cup with plastic wrap. pressing out all lumps. Blend a little of the hot mixture into the beaten egg yolks.Set the pan over moderately low heat and cook. or overnight. whisk vigorously to blend.Blend in melted chocolate and vanilla. stirring frequently to prevent a skin from forming on the surface. Set the saucepan on a rack to cool for 10 minutes. cocoa. combine the sugar. stirring constantly with a wooden.Cook over moderately low heat. then refrigerate at least 5 hours. Serve as is or top each serving with a little of the whipped cream and either a scattering of chopped pistachios or a single candied violet. evaporated skim milk and whole milk.
Spread cream over cake. To roll cake. In medium saucepan. Cut chocolate into small pieces and combine butter and 2 tbl. Remove top cookie sheet and paper. Set aside. Pour batter into pan and smooth top with a metal spatula. bring 2" water to a simmer over low heat. about 15 minutes.169 on medium speed. (optional) * Salt 1/3 cGranulated sugar 1 cHeavy cream Powdered sugar. . Set bowl of chocolate over hot water and stir until mixture is smooth. for garnish 1/2 pt Raspberries. Beat egg whites with a pinch of salt until they just begin to hold soft peaks. of cognac in large bowl. Remove pan from heat. Run a small. Gently stir about 1/4 of the egg-white mixture into chocolate mixture. Combine cream and remaining tbl. Butter and line a 10 x 15" jelly roll pan with waxed paper. seam inside down. Put cookie sheet back on top and invert cake again. Trim edges. chill for 2 hours. Still holding paper. simultaneously lift and roll cake directly onto serving platter. beating thoroughly. Slide cookie sheet under cake and cover cake with a sheet of waxed paper. pick up long edge of paper with both hands and ease cake into a curve. or water 1 TCognac. Set another cookie sheet on top and invert cake. Peel off paper and replace with a clean sheet. Add sugar in slow stream and continue beating until stiff. Remove bowl from hot water and add egg yolks.Then top with whipped cream.for garnish (optiona 1) Heat oven to 350 F. sharp knife along edge of cake to loosen it. Slide cake onto work surface and let cool about 20 minutes. Separate eggs. Chocolate Souffle Roll Yield: 10 Servings 5Eggs 6 oz Semisweet chocolate 2 TButter 2 TCognac. Bake until firm to the touch. Put .Pour into cool pie shell. Lift off top pan. one at a time. cognac and whip until stiff. and fold in remainder.
8 1/4 cStick butter =OR=1/4 cMargarine. flour and cocoa.* sugar . Recipe can be made and refrigerated.Slowly add a little until creamy.170 confectioners' sugar into a sieve and dust over roll. if desired.sub may be used! 5 TFlour 2 TCocoa 4 cMilk (of course.Heat the remainder of the milk to boiling point. bring again to boiling point. Serving: Garnish with raspberries. stirring frequently. Add the toasted bread at serving time. Note: This is what you fix for your kids (even us big kids) on a cold winter's day.Add a little milk until cramy. covered.Slowly add the cold milk mix. we use low-fat) 3Slices bread.Add vanilla and salt to taste (about 1/2 teaspoon vanilla and dash of salt).Cube the bread and fry golden brown in the butter.* Combine sugar. They (and we) love it for lunch. Serves 10 Chocolate Soup Yield: 4 .Heat the remainder of the milk to boiling point. *(If the sugar substitute and fat substitute are made) Chocolate Spongecake Yield: 1 Serving . several hours ahead.5 folks 1/2 c+ 1 tb sugar.Put under broiler and brown.
Heat oven to 375'F. Chill time: 30 minutes. Chocolate Sugar Cookies Yield: 42 Servings 3Squares BAKER'S Unsweetened . Invert pan and let cake hang in pan until cool. Refrigerate 30 minutes. (If flatter. Remove from cookie sheets to cool on wire racks. flatten balls with bottom of drinking glass.Add lemon juice to beaten egg yolks and beat with rotary egg beater until thick enough to hold a soft peak.Makes 1 (9 inch) cake.Chocolate 1 cButter or margarine 1 cSugar 1Egg 1 tVanilla 2 cAll-purpose flour 1 tBaking soda 1/4 tSalt Additional sugar Microwave chocolate and margarine in large microwavable bowl on HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Pour into ungreased tube pan. cut through batter with spatula to remove large air bubbles and bake in a 350 degree oven for 45 to 60 minutes. then fold in egg yolks.Beat egg whites until stiff but not dry. roll in additional sugar. Baking time: 8-10 . Place. on ungreased cookie sheets. Stir in egg and vanilla until completely blended. crisper cookies are desired. separated 1 cSifted sugar Sift flour. Stir 1 cup sugar into melted chocolate mixture until well blended. salt and cocoa together 4 times. Shape dough into 1" balls. Mix in flour. time: 15 minutes. 2" apart. baking soda and salt.Fold in flour mixture in small amounts.171 3/4 cSifted cake flour 1/4 tSalt 4 TCocoa 1 TLemon juice 5Eggs.) Bake 8-10 minutes or until set.Fold in sugar in small amounts. Makes about 3 1/2 dozen cookies. Prep.
Chocolate Surprise cookies Yield: 12 Servings 1/2 cMargarine 3/4 cSugar 1Egg 3 TCocoa 1 3/4 cFlour 1/2 tBaking Soda 1/2 tSalt 1/2 cMilk 1 tVanilla 1/2 cWalnuts. 6. Sift dry ingridients together and add chocolate mixture alternately with milk. 4. 7. Beat in egg and cocoa. Drizzle with melted BAKER'S Semi-Sweet Chocolate. CHOCOLATE-CARAMEL SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. bake as directed. Roll in finely chopped nuts in place of sugar. chopped 6 oz Peanutbutter Chips Cream margarine and sugar. Stir in vanilla. Chocolate Swirl Cheesecake . Microwave 1 package (14 ounces) KRAFT Caramels with 2 tablespoons milk in microwavable bowl on HIGH 3 minutes or until melted. Make indentation in each ball. mix well. Drop 2 " apart on ungreased cookiesheet. 2. fill center with your favorite jam.172 minutes. 5. Fill centers of cookies with caramel mixture. nuts and chips. Bake as directed. Make indentation in each ball. Bake in 400 F oven for 8-10 minutes. JAM-FILLED CHOCOLATE SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. Frost with icing if desired. 3. stirring after 2 minutes.
Grease baking pan.Spoon chocolate over batter.173 Yield: 10 Servings 1 cSemi-sweet chocolate ships 1 1/4 cGraham-cracker crumbs 1/4 cButter. set aside. melted 3/4 cSugar 1 tVanilla extract 1/2 cSugar 2 TSugar 2package Cream cheese. with knife. Chocolate Syrup Brownies . . stir together coconut. the remaining butter. cho Stir melted chocolate mixture into first half. chopped 1/4 cSugar 3 TButter.In a small bowl. Chocolate Swirl Coffee Cake Yield: 1 Serving 1/3 cFlaked coconut 1/4 cNuts.Beat vigorously for 1/2 minute. c Cool at room temperatute. nuts. 8x8 inches. refrigerate. melted 2 cBisquick baking mix 1/4 cSugar 1Egg 2/3 cWater 1/3 cSemi sweet chocolate pieces Melted Heat oven to 400 degrees. Combine over hot (not boiling) water. the egg and water.Pour into pan. 1/4 cup sugar.Mix baking mix. 1/4 cup sugar and 1 tablespoon of the butter. Pour into crumb-lined pan.Serve warm.Bake 20 to 25 minutes.soft 8 oz size 1/2 cSour cream 4Eggs Preheat oven to 325 degrees 2.Sprinkle coconut mixture evenly over top. cut through batter several times for marbled effect.
chopped The egg. Spread in a well-greased shallow baking tin (9" square). and add to the sugar mixture. stir. (optional) 1 tVanilla Combine sugar.Cool for minutes.Cook and stir over medium heat until mixture comes to a full boil and chocolate is well blended. about 15 minutes. Chocolate Tapioca Pudding Yield: 8 Servings 1 cSugar 3 TTapioca 1/8 tSalt 3 2/3 cMilk 1Egg 2 oz Unsweetened chocolate 2Instant coffee. Let stand 5 minutes. Cut while warm into small squares. Makes about 8 servings. stir in milk and beaten egg. Then fold in the butter and nutmeats. Chocolate Teacake . packed 3/4 cHershey's chocolate syrup 1 1/2 cFlour 1/4 tBaking soda 1 ds Salt 1/2 cButter. sift the Stir flour.174 Yield: 1 Serving 1Egg 1 cBrown sugar. baking soda and salt together.Remove from heat and stir in vanilla.Add chocolate and instant coffee. melted 3/4 cPecans or walnuts.Chill. tapioca and salt in saucepan. and add the sugar a Syrup. bake in a moderate oven (350f) 35 to 40 minutes.
Stir in the currants and nuts. Add the egg. baking powder. Cook toffee until the mixture becomes quite thick: A drop of it should firm up quickly in cold water. Add the dry ingredients in three additions. Chocolate Toffee Yield: 64 Servings 1 cSugar 2/3 cLight corn syrup 1 1/2 cHalf-and-half 1 1/2 oz Unsweetened chocolate melted 1 1/2 tVanilla 1 pn Salt COMBINE THE SUGAR.water and drained 2 oz Chopped pecans PREHEAT OVEN TO 350F. alternating with the buttermilk. about 5 minutes. Pour into a greased and floured 7-by-5-by-3-inch loaf pan. baking soda. reduce the heat to low. Cook the toffee. remove the pan from the heat at once. Mix in the remaining 1/2 cup cream and the melted chocolate. Sift together the flour. Insert a candy thermometer. until the thermometer registers 238F. Cool in the pan 10 minutes. Bake for 1 hour 10 minutes. and continue to cook and stir until the thermometer reaches 236F or until a bit of the hot toffee dropped into a little cold water forms a soft. remove and cool on a rack.) Quickly mix in . add the vanilla and sugar. CORN SYRUP. and 1/2 cup of cream in a large saucepan set over moderate heat.175 Yield: 10 Servings 2 1/4 cFlour 2 tBaking powder 1 tBaking soda 1/2 tSalt 6 TCocoa powder 2 oz Butter 1/2 tVanilla extract 1/2 cSugar 1Egg 1 cButtermilk 2 oz Currants. if it firms in cold water. stirring constantly. stirring frequently. lest it scorch. (NOTE: Even though the temperature of the toffee may not exceed 230F. beat until light. which will cause the temperature to drop. pliable ball. Cream the butter. Do not over mix. plumped in warm . and cook the syrup. Blend in another 1/2 cup of the cream. salt and cocoa. Stir the mixture until the sugar dissolves completely.
Sift or sprinkle powdered sugar over top of cooled cake. then pour the toffee into a well-buttered 8-by-8-by-2-inch pan. separated. Whip cream. Whipped cream may be served thickly spread on top of cake or in a separate bowl. In a separate bowl. Wrap each one in waxed paper or plastic wrap.Melt chocolate and butter in low 200 degree oven for 10 minutes or until chocolate and butter are melted. vanilla and confectioners sugar until soft peaks form. Let cake cool completely. Add egg yolks one at a time. sugar and water. then cut it into 1-inch squares. beat egg whites until stiff. room temp 1/2 cSweet butter 1 cWhipping cream 1 1/2 tFlour 1 tVanilla 1 1/2 tSugar 2 TConfectioners sugar 1 tHot water Confectioners sugar for Sprinkling over cake Oil bottom of 8-inch or 9-inch spring form pan. Add flour. Cool the toffee completely. beating well after each addition. Fold gently into chocolate mixture. blend well. Chocolate Truffle Cake Yield: 8 Servings 16 oz Semi-sweet chocolate 4Eggs. Chocolate Truffles Yield: 1 Serving 1 csemisweet chocolate pieces .176 the vanilla and salt. Turn into prepared pan and bake for 15 minutes in middle of -degree oven.
2 oz melted chocolate (optional) 48purchased foil candy cups . your friends will think you purchased them at the candy shop. Microwave. Cover and chill about 30 minutes or until firm. uncovered. Gradually stir about half of the hot mixture into beaten egg yolk. . liqueur.or orange juice 1. Drop from a slightly rounded teaspoon measure onto a baking sheet lined with waxed paper.(optional) In a microwave-safe 4-cup measure combine chocolate pieces.amaretto.candy sprinkles or coconut . hazelnut liqueur. Chocolate Truffles Yield: 16 Servings . or orange juice. brandy. Makes 48 pieces (about 3/4 pound). roll balls in nuts. or coconut. Comments: These chocolates are so spectacular. on 100 percent power (high) for 1 to 2-1/2 minutes or until soft enough to stir smooth. Cover and chill about 1 hour or until mixture is cool. praline . stirring after every 30 seconds.177 . orange liqueur. about 1 minute or until bubbly. kirsch. or drizzle with melted white baking pieces. stirring once during cooking.liqueur. butter.(optional) 1/2 cfinely chopped nuts. If desired. Beat chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy and lighter in color.(6 ounces) 1/3 cbutter (no substitutes) 1/4 cmilk 1large beaten egg yolk 2 Trum.coffee liqueur. or coconut. stirring occasionally. Or. . Microwave. candy sprinkles. and smooth.(optional) 1-2 oz melted white baking pieces . Return to the 4-cup measure. Cover and chill about 15 minutes or until mixture holds its shape. candy sprinkles. place in foil candy cups. . evenly thick. and milk. . dip in melted chocolate. uncovered. Stir in liquor. instead of dipping. Sprinkle with nuts.
Toasted 16 oz Cream Cheese. gradually whisk the warm chocolate mixture into the egg yolks. about 1 hour. lightly beaten 4 TUnsweetened cocoa powder *Note: Semisweet chocolate should be coarsely chopped. Blend in chocolate. ** Unsalted butter should be cut into small pieces. 10 minutes. Shape level tablespoons of the chocolate mixture into balls and then roll them in the cocoa. stirring frequently. melt carmels with milk over low heat. In 1 /2-quart heavy saucepan. additional chopped nuts and maraschino cherries. one at a time. Softened 1/2 cSugar 1 tVanilla 2Large Eggs 1/2 cSemi-sweet Chocolate Chips * *Chocolate chips should be melted..Pour over crust. sugar and vanila. Loosen cake from rim of pan. . mixing well after each addition. melt the chocolate and butter over simmering water.form pan.Cover and refrigerate until firm.Bake at 350 degrees F. cool before removing rim of pan. In a small bowl. Remove from the heat and stir in the vanilla. In a double boiler. press onto bottom and sides of -inch spring.Top with pecans.Bake at 350 degrees F. Add eggs. 40 minutes. Melted 14 oz Carmels ( 1 bag) 5 oz (1 cn) Evaporated Milk 1 cChopped Pecans. until smooth. mixing at medium speed on electric mixer until well blended.178 6 oz Semisweet chocolate * 4 TUnsalted butter ** 1/2 tVanilla extract 2Egg yolks. Combine crumbs and margarine.Refrigerate the truffles. Chocolate Turtle Cheesecake Yield: 10 Servings 2 cVanilla Wafer Crumbs 6 TMargarine. Garnish with whipped cream. if desired.. pour over pecans. Combine cream cheese. Chill.
Chill.179 Chocolate Turtle Pie Yield: 8 Servings 1/4 cCaramel ice cream topping 6 oz Graham cracker crust 1/2 cPecans.Bake at 325 degrees F. VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for . granulated sugar and margarine. cook on medium heat until mixture comes to full boil. press onto bottom of 9-inch springform pan. Refrigerate 3 hours or until set.pudding cook and serve . Packed 2Large Eggs 6 oz Semi-sweet Chips. Softened 1/2 cBrown Sugar. Stirring constantly.Add eggs.Stir pudding mixes into milk in medium saucepan. Combine cream sheese and brown sugar. Remove from heat. 10 minutes. Combine sour cream and granulated sugar. Refrigerate. mixing well after each addition. Melted 16 oz Cream Cheese.variety 3 cMilk Cool whip Spread caramel topping on bottom of crust. Increase oven temperature to 425 degrees F. Melted 3 TAlmond Flavored Liqueur 2 cSour Cream 2 TGranulated Sugar Combine crumbs.Blend in chocolate and liqueur. one at a time. pour over crust.. Garnish with cool whip..Pour into crust. Place plastic wrap on surface of filling. pecans. stirring twice. cool before removing rim of pan. Loosen cake from rim of pan. mixing at medium speed on electric mixer until well blended. 35 minutes.Bake at 325 degrees F. Bake at 425 degrees F. Chocolate Velvet Cheesecake Yield: 10 Servings 1 cVanilla Wafer Crumbs 1/2 cChopped Pecans 3 TGranulated Sugar 1/4 cMargarine.Sprinkle with pecans.Cool 5 minutes. carefully spread over cheesecake. 10 minutes. chopped 2package 4 oz chocolate .
unbleached. vinegar into 1 well and melted butter into the third. cocoa. sifted 1 cSugar 3 TCocoa. until smooth.Pour vanilla into well. softened butter. The vinegar was used to keep the cake from spoiling. oven for 25 minutes or until cake tests done.Bake in a preheated degree F. hot 1/2 tVanilla extract Sift the flour. baking 1 tBaking soda 1/2 tSalt 1 tVanilla extract 1 TVinegar 5 TButter or regular margarine 1 c.180 almond flavored liqueur.Make 3 wells in the dry ingredients.Cool in pan on rack. NOTE. coffee. and vanilla in a mixing bowl. baking 3 TButter or regular margarine 3 TCoffee. Chocolate Vinegar Cake Yield: 9 Servings 1 1/2 cFlour. Try this and I think that you will like it. and salt together into a mixing bowl.Pour batter into a greased 9-inch square baking pan. cocoa.frosting-1 3/4 cConfectioners' sugar 3 TCocoa.Beat. This recipe came from a very old church cookbook that the woman found and is typical of many of the recipes of the 1800's. Beat with a wooden spoon until well blended. with an electric mixer set at medium speed. Chocolate Waffles-Mix .Cut into squares.Pour water over all. brewed. MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar.water mocha chocolate . Frost with Mocha Chocolate Frosting. baking soda. sugar.
chocolate and walnuts.for a 9 inch pie. melted 1/2 tBaking soda 1/4 cSugar 1/4 cCocoa *To make sour milk.Pour onto heated waffle baker and bake.fitted into pie pan and . place 1 Tablespoon vinegar in measuring cup and fi small but batter is not smooth.Mix well.butter. butter (melted and cooled).Pour filling into the shell and bake at 350 degrees for 1 hour to 1 hour and 5 minutes. combine beaten eggs. Option: Substitute coffee ice cream for the vanilla ice cream and top with Kahlua. . Yi Chocolate Walnut Pie Yield: 1 Serving 3lg Eggs 1 1/2 cSugar 3/4Stick (6 tablespoons) .181 Yield: 1 Serving 2 cBake it all mix 2Eggs 1 cButtermilk or sour milk* 1/2 tVanilla extract 1 TShortening.cacao Unbaked pastry . vanilla and beat the mixture lightly until blended. melted and cooled 2 tVanilla 3/4 cFlour 1 1/2 cSemisweet chocolate chips 1 1/2 cChopped walnuts Vanilla . In a large bowl. Cake tester will come out almost clean. sugar.refrigerated.Top will be light in color and crusty. .Then add flour.ice cream Creme de . Sprinkle with shaved chocolate. Pie is best served warm with vanilla ice cream and topped with creme de cacao.
until mixture comes to a boil and gelatin is dissolved.182 Chocolate Whisky Fudge Cake Yield: 8 Servings 180 gUnsalted butter 3/4 cCastor sugar 3Eggs. grease paper. then fold in remaining egg white mixture. sliced.Beat in cooled chocolate. whisky and essence.Transfer mixture to large bowl.Beat in egg yolks. line base with paper.Spoon chocolate mixture into prepared tin. Chocolate Yogurt Creme Pudding Yield: 8 Servings 1 cSugar 1/3 cHershey's cocoa 1Unflavored gelatin 1 1/3 c2% milk 16 oz Lowfat vanilla yogurt 1 tVanilla extract Raspberries. . fold in sifted flour. Stir quarter of the egg white mixture into chocolate mixture. stirring constantly. leave cake to cool in pan. fresh In medium saucepan. stir together sugar. Gradually stirin milk. let stand 5 minutes. Run a knife around edge of cake. gradually beat in remaining sugar. Beat butter and cup of the sugar in small bowl with electric mixer until light and fluffy. beat until sugar is dissolved. Bake. separated 1/4 cWhisky 1 TVanilla essence 200 gDark chocolate. Cool slightly. covered with foil in moderately slow oven 30 mins. Beat egg whites in small bowl with electric mixer until soft peaks form. Cook over medium heat. cocoa and gelatin. sliced Strawberries. melted 1 cSelf-raising flour Grease deep 23cm round springform tin. beat until combined. Uncover and bake a further 1 hour or until cake is cooked through.
Very Moist and sweet. Chocolate-Banana Freeze Yield: 10 Servings 1Envelope Unflavored Gelatin 1/2 cCold Water 1/3 cSugar 1/4 cCocoa 1 cVery Ripe Bananas.183 Addyogurt and vanilla. With a large spoon. Spoon into 2 well-greased 9" x 5" pans. Top with fruit. Mashed (2 Medium Bananas) . Mix thoroughly. Pour intodessert dishes. Refrigerate 6 hours or until set. Chocolate Zucchini Nut Bread Yield: 2 Servings 1 cSalad Oil 3Eggs 1 tSalt 1/4 tBaking Powder 1 tBaking Soda 2 oz Baking Chocolate. baking powder and baking soda. peeled Zucchini 1 cChopped Nuts 2 cSugar 3 cFlour 1 tCinnamon 1 tVanilla 1/2 cChoc Chips chocolate into egg mixture along with zucchini and vanilla. Sift flour with salt. stir into zucchini mixture. Melted 2 cGrated. cinnamon. blend gently just until well combined. along with nuts and chips. Bake at 350F for 1 hr. MY NOTE: Excellent Quickbread.
Thawed In a small saucepan.Cook.Remove from the pan and peel off the foil.184 8 oz Vanilla Yogurt. stirring constantly.(1 Container) 1 cFrozen Non-Dairy Whipped Topping.Stir in the cocoa and sugar.temperature) 2 cGranulated sugar 3Eggs 2 cSifted all-purpose flour 3/4 cUnsweetened . garnish with sliced banana. Fold in the whipped topping.Cut into slices and if desired.Dutch process) 1 1/4 tBaking soda 1/4 tBaking powder 1/2 tSalt 1 1/2 cMilk 1 tVanilla extract 1/4 cChocolate-mint liqueur (such .cocoa powder (preferably . stir the mashed bananas and yogurt and then blend in the gelatin mixture. Insert wooden popsicle stick and freeze until firm. Remove from the heat and let cool slightly. over low heat. To serve peel off the paper cup. Spoon the mixture into six 5-ounce paper cups and partially freeze.In a medium bowl. VARIATION: Pour the mixture into a foil lined 7 3/8 X 3 5/8 X 2 1/4-inch loaf pan and freeze until firm.as Vandermint) ------------------CHOCOLATE FUDGE FILLING----------------------/3 cGranulated sugar /2 cHeavy cream /2 oz Unsweetened chocolate tb Light corn syrup tb Unsalted butter ----------------------CHOCOLATE CREAM--------------------------- . sprinkle the gelatin over the water and let stand for 2 minutes to soften. until the gelatin is dissolved. Chocolate-Chocolate-Chocolate-Chip Fudge Cake Yield: 12 Servings ---CAKE LAYERS--1/4 lb Unsalted butter ---(room temperature) PLUS:-2 2/3 TUnsalted butter (at room .
Bring to a simmer over moderate heat. dot the top with the butter and let cool to room temperature. for 2 minutes. butter and flour the pans.Bake until the tops of the cakes are springy to the touch.Blend in the vanilla and liqueur. Refrigerate for up to 3 hours before serving time. PREPARE THE FILLING:Combine the sugar.Gradually add the confectioners' sugar and continue beating until stiff. beat in the eggs until well-blended. stirring constantly. cocoa.Divide the batter between the two prepared pans. ASSEMBLE THE CAKE:Cover one cake layer with all of the fudge filling.One at a time. alternating with the milk. drizzle the syrup over the top of the cake in a lacy design. 40 to 45 minutes.Transfer the syrup to a small bowl and let cool to room temperature.Gradually add the sugar and continue beating until smooth.Spread 1/2 cup of the chocolate cream on top of the chips. stirring frequently. corn syrup.Set the cakes on a rack and let cool completely. baking soda.Remove from the heat. to prevent a skin from forming. chocolate and corn syrup in a small heavy saucepan. stir in the butter until the fudge filling is smooth and creamy. mixing only until blended. . or until the mixture thickens. sugar and 2 tablespoons of water in a small heavy saucepan. PREPARE THE SYRUP:Combine the cocoa.When cool. about 15 minutes.Reduce the heat to low and cook for 10 minutes. Just before serving. Add to the egg mixture in thirds. In a mixer bowl. Sift together the flour. beat the butter until light and fluffy.Use the remainder in a pastry bag to decorate the cake as desired. Sprinkle evenly with the chocolate chips. stirring once or twice. PREPARE THE CHOCOLATE CREAM: Beat the cream and cocoa until soft peaks form.Remove from the oven and set on racks to cool for 30 minutes.Bring to a simmer over low heat and cook.185 /2 cHeavy cream /2 tb Unsweetened cocoa powder -(preferably Dutch process) tb Confectioners' sugar ----------------ASSEMBLY AND CHOCOLATE SYRUP--------------------tb Chocolate chips tb Unsweetened cocoa powder -(preferably Dutch process) tb Light corn syrup tb Granulated sugar PREPARE THE CAKE LAYERS:Preheat the oven to 350 F. tap out any excess flour.Top with the second cake layer and cover the top and sides of the cake iwth half of the remaining chocolate cream.Loosen the edges with a knife and unmold. baking powder and salt.Peel off the waxed paper.Line two 9-inch round cake pans with waxed paper. cream.
set on waxed paper to harden.Place marshmallows 1-inch apart on a wax pater-lines baking sheet. Roll into 1 inch balls and flatten each into 2 inch circle. milk. softened 1 Tmilk 1/2 talmond extract 2(8 oz. Cover loosely and refrigerate 4 hours or over night. .maraschino cherries with . butter. Drain off excess chocolate by pulling fork across rim of cup. Refrigerate 1-2 weeks before serving. Using a fork. Holding onto stem. or until chocolate is melted and smooth when stirred. Melt the chocolate chips and shortening in a double-boiler or microwave-safe bowl. combine sugar. Store in a covered container. The longer the candies sit the juicier the center will be.Store.186 Chocolate-Covered Cherries Dessert Yield: 3 dozen 2 1/2 cconfectioners' sugar 1/4 cbutter or margarine. each) jars . mix well. Place with stem up on waxed paper-lined baking sheet. heat together chocolate chips and shortening in a microwave oven on High about 1 1/2 to 2 minutes. Wrap around cherries and lightly roll in hands. 45 to 60 minutes.stems. in refrigerator. Refrigerate until chocolate is firm. dip each marshmallow into chocolate ot over completely. covered. well drained 2 csemisweet chocolate chips 2 Tshortening In mixing bowl. and extract. Knead into large ball. Chocolate-Covered Marshmallows Yield: 12 Servings 1 cSemisweet chocolate chips 1 TVegetable shortening 14Marshmallows Colored decors or sprinkles In a 1-cup glass measure. immediately sprinkle colored decors or othe toppings on top. dip cherries into chocolate.
Continue stirring until corn is coated and syrup loses its gloss. store in tightly covered containers. Stir in vanilla. corn syrup and salt. In saucepan.Leave plain or sprinkle with toppings as desired. substituting 12-14 fortune cookies for marshmallows. Remove from refrigerator 1 hour before serving. 3. Chocolate-Macadamia Nut Bread with Kahlua But Yield: 1 Loaf 2 tYeast 2 1/2 cBread flour 1/3 cSugar 1/2 cUnsweetened cocoa powder 2/3 cChocolate chips 2/3 cUnsalted macadamia nuts . when it is melted. Chocolate-Cream-Popcorn Yield: 2 Quarts 2 qt Popped Corn 1 cSugar 1/2 cWater 1/3 cCornsyrup 1/4 tSalt 3 TMargarine 1/3 cChocolate pieces 1 tVanilla extract Lightly grease large bowl. 4. in it. Add marggarine. coarsly chopped . 2. Cook over moderate heat to 240 degrees F on candy. add chocolate.OR walnuts.187 Variation:CHOCOLATE-COVERED FORTUNE COOKIES Follow directions above. mix sugar.thermometer. stirring constantly with two forks. Slowly pour hot syrup over popped corn. water. place popped corn. When mixture is cool. 6.
softened /2 cConfectioners' sugar tb Kahlua have all ingredients at room temperature and place them in the machine. Process until smooth. but the food processor is definitely easiest. stirring occasionally. Sprinkle evenly with half of the chocolate pieces. corn syrup and salt in a heavy. almost like nougat. Source: Magazine 1985-1987 Note: the picture of this shows the fudge to be very light in color. about 5 minutes. Cut into 1. Pour half the fudge into a well buttered 8x8x2-inch baking pan. Remove from heat. sugar and Kahlua in a food processor.inch squares. Sprinkle with the remaining chocolate pieces. large saucepan. Bring slowly to boiling. Add the vanilla.188 1 tVanilla extract 2Extra-large eggs 2/3 cMilk -----------------------KAHLUA BUTTER---------------------------oz Unsalted butter. or Sweet Bread. Pour in the remaining fudge. cream. until the sugar dissolves.You can also do this by hand or with a beater.chopped Combine the sugar. Cool for 5 minutes. milk. Kahlua butter: place the butter. and press start. Cool completely on a wire rack. Beat in vigorously until the mixture begins to thicken and lose its glossy look. boil gently. until mixture reaches 238F on the candy thermometer or soft ball stage. with the chocolate pieces showing in the middle and on top . Chocolate-Marbled Fudge Yield: 16 Servings 2 cSugar 2/3 cHeavy cream 1 cMilk 1/4 cLight corn syrup 1/4 tSalt 1 tVanilla 2 1/2 oz Semisweet chocolate pieces . stirring constantly. Program for Yeast Bread Light.
In a larger mixer bowl. stirring occasionally.Boiling Water 2/3 cVegetable Shortening 1 3/4 cSugar 1 tVanilla Extract 2lg Eggs 2 1/4 cUnbleached All-Purpose Flour 1 1/2 tBaking Soda 1/2 tSalt 1 1/3 cButtermilk Or Sour Milk. Add. stir in oats and peanuts. mixing well. Pour the batter into the prepared pans. sugar and vanilla together until light and fluffy.Use Dried Buttermilk . blending well.Or A Mixture Of 1 . alternately with the buttermilk.Preheat the oven to 350 Degrees F.To Equal 1 1/3 Cup) --------------------------FROSTING------------------------------One Bowl Buttercream -Frosting Stir the cocoa and boiling water together in a small bowl until smooth and set aside.189 Chocolate-Scotch Drops Yield: 30 Cookies 6 oz Semi-sweet chocolate pieces 6 oz Butterscotch pieces 1 1/2 cQuick Quaker Oats. Blend in the cocoa mixture.Bake for 35 to 40 . baking soda and salt. . Chocolatetown Special Cake Yield: 12 Servings 1/2 cCocoa 1/2 c.Tb Plus 1 Ts White .Remove from heat.Vinegar And Enough Milk .Drop by teaspoonfuls onto waxed paper. uncooked 1 cSalted peanuts Melt chocolate and butterscotch pieces in top of double boiler over hot (not boiling) water. to the creamed mixture. cream the shortening.Grease and flour two 9-inch round baking pans. Add the eggs and beat until well blended.Combine the flour. Chill. dividing evenly.
Space the meringues about 1 1/2 inches apart on baking sheets. on wire racks. Reroll the scraps and cut as many meringues as possible. With a stockinette. inserted in the center.Cool for 10 minutes in the pans then remove the cakes and cool. until it is /4-inch thick. The mixture will be about as thick as fondant.OR pecans PREHEAT THE OVEN TO 300F. also liberally dusted with 10X sugar. Beat all the ingredients together at the highest mixer speed for about 1 minute. cut the meringue into small circles. Frost with One Bowl Buttercream frosting and garnish as desired.190 minutes or until a wooden pick. When they are cool. Cool the meringues for about 5 minutes on the baking sheets. Chunky Triple-chocolate Cookies Yield: 48 Servings 8 oz Semisweet chocolate 3 oz Unsweetened chocolate 1/2 cButter (unsalted) 3Eggs. or mix them in a food processor fitted with the metal chopping blade for about 30 seconds. room temperature 1 1/2 cSugar 2 tVanilla . roll the mixture on a board. with a spatula. then. carefully loosen them. The baking sheets should be liberally dusted with flour. store them in airtight containers. comes out clean. With a 1 1/2-inch cutter dipped in 10X sugar.covered rolling pin. until cold. well-dusted with powdered sugar. Bake them uncovered for 15 minutes. Chocolate-walnut Meringues Yield: 48 Servings 2 cUnsifted powdered sugar 1/4 cCocoa powder (not a mix) 1Jumbo egg white 1/2 cFinely ground walnuts . Transfer them to wire racks.
melted Preheat oven to 325 F. 5 minutes. 2 minutes. cool befor Cream Cheese Chocolate Cake . Bake 7-8 minutes until barely firm and tops are slightly cracked. softened 1 1/4 cSugar 1/4 tSalt 5Large eggs 1 1/3 cFlaked coconut (3. Drop batter by teaspoonsful 2 inches apart on cookie sheet. Grease 3 cookie sheets. Cool. Makes 4 dozen. Stir into chocolate mix until just combined. and vanilla.191 2/3 cFlour 1/2 cBaking powder 1/4 tSalt 1 1/2 cSemisweet chocolate chips 1 1/2 cWalnuts. Stir in chips and nuts. Melt chocolate with butter in double boiler. Beat in chocolate mix.5 oz can) 1 cSour cream 2 TSugar 2 TBrandy Combine crumbs.fo Bake at 300 degrees F. sugar and margarine. chopped 4 oz Semisweet chocolate. Beat eggs with sugar until ribbon forms when beaters are lifted(10 minutes). Coconut Chocolate Cheesecake Yield: 10 Servings 1 cGraham cracker crumbs 3 TSugar 3 TMargarine.Loosen cake from rim of pan.. press onto bottom of 9-inch spring. Cool on sheets. melted 2 oz Unsweetened baking chocolate 2 TMargarine 16 oz Cream cheese. Dip one side of cooled cookies in melted chocolate. then on wire racks. Combine flour. baking powder and salt in bowl.
one at a time. oven for 35 minutes or until cakes test done. Creamy Chocolate Cheesecake Yield: 10 Servings 1 cSalted or unsalted pretzels . Reserve for frosting. beating well after each addition. Blend 1/4 cup shortening into remaining chocolate mixture. Remove from pans. and salt together and set aside. with an electric mixer set on high.hot water 4 oz Baking chocolate 1/4 cVegetable shortening 3Eggs. melted 16 oz Cream cheese. Add confectioners' sugar alternately with hot water and chocolate (melted and cooled to room temperature) to cream cheese mixture. beating well after each addition.Top with second layer and frost sides and top with remaining frosting.192 Yield: 12 Servings 2 cCake flour. Add eggs.finely crushed 1 TSugar 1/3 cButter or margarine. baking soda.Blend until smooth. Place one layer on serving plate and spread with frosting.Bake in preheated 350 degree F.Spread batter in 2 greased and waxed paper lined 9-inch round cake pans. Remove 2 cups of the chocolate mixture and cover with plastic wrap. beating well after each addition. Beat. cool completely on racks. sifted 1/4 c. Blend 1 T milk into the reserved chocolate mixture for frosting. softened 1 cSugar 1/3 cHershey's european style co 2Eggs 1 cDairy sour cream 2 tVanilla extract . until light and fluffy. sifted 1 1/2 tBaking soda 1 tSalt 6 oz Cream cheese 1/2 cVegetable shortening 2 tVanilla extract 6 cConfectioners' sugar. 1/2 c shortening and vanilla in a large mixing bowl. Combine cream cheese. large 3/4 cMilk 1 TMilk Sift the cake flour.Cool in pans on racks for 10 minutes. Add dry ingredients alternately with 1/4 cup of milk.
stir in butter. leave cheesecake in oven 20 minutes without opening door. Pour into pan. Cool completely. Bake 35 minutes or until edges are set (edges may crack slightly).c Confectioners sugar tb Green creme de menthe /2 cMelted butter ---------------------------GLAZE-------------------------------oz Chocolate chips tb Butter The creme de menthe layer adds a lovely color and flavor to these brownies. MD ---BROWNIES--1 cSugar 1/2 cButter 4Eggs. Terria Upshur. Add flour and salt and mix well. cover and refrigerate. Creamy Chocolate Cheesecake Squares ~ Double ingredients above for pretzel crust. Bake 35 minutes. Press mixture on bottom of 9" springform pan. In a large bowl. creme de menthe and butter. While brownies are cooling. Gradually beat in 1 cup sugar and cocoa. beaten 1 cFlour 1/2 tSalt 1 tVanilla 1cn (16 oz) chocolate syrup -------------------CREME DE MENTHE LAYER-----------------------. in medium bowl combine crushed pretzels and tbsp sugar. melt chocolate chips and butter together until smooth. Cool and spread thinly over mint layer. Turn off oven. Cool in pan. Blend in vanilla and chocolate syrup. Silver Spring. cool slightly. one at a time. cream sugar and butter. Preheat oven to 350 . . Remove from oven. Press mixture firmly on bottom of buttered 13/9/x2" baking pan.193 Recipe by: Hershey's add Heat oven to 350F. Bake 8 minutes. Cool completely. blend well. To make glaze. Prepare cheesecake using recipe above. In large mixer bowl beat cream cheese until smooth and fluffy. beating well after each addition. For crust. Add beaten eggs and blend well. Garnish as desired. Spread over cooled brownies. Add eggs. Creme de Menthe Chocolate Squares Yield: 24. Bake as directed. make mint layer by mixing together sugar. Bake at 350 for 30 minutes. Pour batter into greased 9 x 13-inch pan. Stir in sour cream and vanilla. Remove from oven.
melted -----chocolate chees ecake. c ookies* 1 tUnsalted butter. In a large bowl. Cut into small squares.*Gently* fold in egg whites (#4).Remove from 'fridge' about 30 minutes before serving. well-chilled. Gently fold cocoa mixture (#1) into egg yolk mix (#3). cool. set aside.Thaw at room temperature for two hours.pecan cookie crust. Dark Chocolate and Pumpkin Cheesecake Yield: 12 Servings -----chocolate . . beat egg yolks with 1/2 c 10x sugar until light and fluffy. stir in cocoa until smooth. Beat the egg whites until foamy. Spoon into serving bowl. These brownies freeze well. *Gently* fold in whipped cream (#2). . 1 1/4 c10x sugar 3 T10x sugar 2 TCognac 1 1/2 TStrong coffee Melt butter. room temperature.Set aside.194 Chill until ready to serve. 1 cPecan pieces 6Deep dark chocolate . Dark and Dense Chocolate Mousse Yield: 10 Servings 3/4 cSweet butter 1 1/2 cCocoa 1 cHeavy cream. 6Eggs. .Mix in cognac and coffee.Cover and chill overnight. Whip cream in chilled steel or glass bowl until stiff.fudge.Gradually add remaining 10x sugar and beat until stiff peaks form.
Dark Chocolate Brownies Yield: 16 Servings 2/3 cUnsalted butter 2 oz Unsweetened chocolate cut . beating on high for 20 seco Place a 9 by 1 1/2 inch cake pan partially filled with 4 cups of hot water Pour l cup of Semisweet Chocolate Ganache over the top of the chilled choco Invert the pumpkin cheesecake onto the layer of ganache.195 -8 oz Semisweet chocolate. coat the inside of a 9-by 1 1/2 inch cak Set aside until needed. 3/4 cup sugar. .into small pieces 1 cGranulated sugar . softened 3/4 cGranulated sugar 1/2 tSalt 3Eggs 1 tPure vanilla extract -----pumpkin cheesecake----2 tUnsalted butter.into small pieces 2 oz Semisweet chocolate cut .chocolate ganache. heat l inch of water in the bottom hal Tightly cover the top with film wrap and allow to heat for 6 to 8 minutes. the flour. melted 1 lb Cream cheese. Place 3/4 pound softened cream cheese. puree 1/4 tGround cinnamon 1/4 tGround allspice 1/8 tGround cloves -----semisweet . To prepare the pumpkin cheesecake. softened 3/4 cGranulated sugar 2 TAll-purpose flower 1/2 tSalt 3Eggs 1 tPure vanilla extract 1 cPumpkin. 3/4 cup sugar. Place l pound softened cream cheese. Gently press down The cheesecake can now be released from the spring form pan. and 1/2 tsp salt in t Keep at room temperature while preparing the pumpkin cheesecake batter. To prepare the chocolate cheesecake. and 1/2 tsp Scrape down the bowl.oz pieces 1/4 cBrewed coffee 3/4 lb Cream cheese. Toast the pecan pieces on a bak Coat the bottom of a 9-by 3-inch springform pan with 1 tsp melted butter. broken . Remove from the heat and stir until smooth. Add 3 eggs one at a time. Preheat the oven to 325 degrees Fahrenheit.
196 3/4 cLight brown sugar. unsweetened GENOISE 10Eggs. until stiff. flour. Cool the brownies in the upright pan on a wire rack for at least 30 minutes. toasted chopped 1Almonds. pushing it well into the corners and smoothing the top. Melt the butter with the four squares of chocolate in a large saucepan over low heat. beaten 3/4 cSugar 1 1/2 cFlour. Remove the pan from the heat and mix in the granulated and brown sugars.Pour into mixing bowl and beat about 15 minutes at medium speed. stirring often. Heat to lukewarm. unsweetened 1 TButter. whole MERINGUE LAYER Meringue:Combine egg whites and sugar in the top of a double boiler.Grease a 10" springform . additional 12Hazelnuts. Bake the brownies uncovered for 35 to 40 minutes. + 2 T 2 TCocoa powder.Quickly fold in the cocoa to prevent the meringue from falling. Death By Chocolate Yield: 6 Servings 1/3 cEgg white 3/4 cSugar 2 TCocoa powder. or until the brownies feel fairly firm and begin to pull away from the sides of the pan. packed 3Jumbo eggs 1 1/2 cSifted all-purpose flour 1/2 tSalt 2 tVanilla 1 1/2 cCoarsely chopped walnuts . Spread the batter into a well-buttered 9-by-9-by-2-inch baking pan.OR pecans PREHEAT THE OVEN TO 375F.Remove from heat. melted MOUSSE 1 lb Belgian bittersweet chocolate 6Egg yolks 8Egg whites 1/2 cSugar GANACHE 6 oz Belgian bittersweet chocolate 2/3 cWhipping cream GARNISH 1/2 cAlmonds. eggs (one at a time). salt. vanilla and nuts. Cut them into large squares. sliced.
Spoon the remaining mousse over the cake and chill until set. Lightly fold a quarter of the beaten egg whites into the chocolate. line with parchment paper. Place one slice over the ganache and meringue layer. or until the batter forms a ribbon. Bake at 250 degrees for 2 hours. Add yolks. 2. Just before serving. Decorate the top with hazelnut roses by placing the whole hazelnuts evenly around the top of the cake. and remove from the heat. starting from the center and working out toward the sides until the bottom is completely covered. one at a time.into small pieces 6Egg whites 5 TSugar 1 TVanilla 2 1/2 c1/4" diced white bread Bring the sugar and cream to a boil. Genoise: Grease a 10" x 3" round baking pan. at least four to six hours. and grease again.Sift the flour and cocoa into the batter and fold to combine.Blend well.chocolate or chips 6Egg yolks 5 oz Butter.Pipe meringue through a pastry bag using the round tube. Chill. Fold in the remaining egg whites. line with baking parchment.Pour into the prepared pan and bake at degrees 35 to 40 minutes.Cool thoroughly. Allow to cool in the pan. Ganache: Heat chocolate and cream together in the top of the double boiler over simmering water until the chocolate melts. Decadent Chocolate Bread Pudding Yield: 12 Servings 1 1/4 cHeavy cream 1/2 cPlus 2 T sugar 10 oz Finely chopped semi-sweet . reserving the rest of the cake for another use. and grease again.197 pan. Beat the egg whites until soft peaks form. cut . forming a spiral on the bottom of the springform pan. Combine beaten eggs and sugar in the top of the double boiler. Add the chopped chocolate (or chocolate chips) stirring until completely melted and blended well. Remove from the heat. Fold in the butter. Remove pan from the heat and cool. or until the cake springs back when lightly touched and a toothpick comes out clean. lightly but thoroughly. Top with the second layer of cake. Remove from pan. Carefully line the sides of the cake with chopped toasted almonds. Mousse: Melt chocolate in the top of a double boiler over simmering water. Cut the chocolate Genoise into two 1/4" slices. room temp. spoon remaining ganache on the cake. then place almond slices around each hazelnut to resemble petals. Pour into a mixing bowl and beat on high speed about 10 minutes. Assembly: Spoon half the ganache over the meringue layer in the pan and smooth evenly over the surface. one at a time. Heat to lukewarm.Beat in the egg yolks. Cover with about half the mousse. 3. beating well .
after each. 4. Stir in the butter until melted. 5. Whip the egg whites until soft peaks form.Add sugar when just starting to turn white, and then add vanilla and whip until stiff. Gently fold in the chocolate mixture.Pour over prepared bread in a buttered 9 x 11 inch pan. Gently squeeze chocolate mixture into the bread with hands until completely mixed.Let sit for 30 minutes or so as to absorb the mixture.Add more cream if too dry. 7. Bake in a 350F oven in a hot water bath (halfway up the sides of the pan) for 45 minutes.Let cool slightly. 8. Cut into wedges, or cubes loosely piled together.Serve with whipped cream.
Decadent Chocolate Cake
Yield: 12 Servings 1 cBoiling water 3 oz Unsweetened chocolate 8 TSweet butter 1 tVanilla extract 2 cSugar 2Eggs, separated 1 tBaking soda 1/2 cDairy sour cream 2 cFlour,sifted * 1 tBaking powder ---------------------CHOCOLATE FROSTING-------------------------tb Sweet butter /4 cSemisweet chocolate chips tb Heavy cream /4 c Powdered sugar ts Vanilla * minus 2 TBLS ** Preheat oven to 350~F. Grease and flour a 10-inch tube pan. Knock out excess. Pour boiling water over chocolate and butter; let stand until melted. Stir in vanilla and sugar, then whisk in egg yolks, one at a time, blending well after each addition. Mix baking soda and sour cream and whisk into chocolate mixture. Sift flour and baking pwoder together and add to batter, mixing thoroughly. Beat egg whites until stiff but not dry. Stir a quarter of the egg whites thoroughly into the batter. Scoop remaining egg whites on top of the batter and gently fold together. Pour batter into the prepared pan. Set on the middle rack of the oven and bake for 40 to 50 mins., or until the edges have pulled away from the sides of the pan and a cake tester inserted into the center comes out clean. Cool in pan for 10 mins; unmold and cool completely before frosting. 12 portions. CHOCOLATE FROSTING: Place all ingredients in a heavy saucepan over low heat and whisk until smooth. Cool slightly; add more sugar if necessary to achieve a spreading consistency. Spread on cake while frosting is still warm.
Deep Dark Chocolate Sauce
Yield: 1 Cups 1/2 cFirmly packed brown sugar 1/2 cUnsweetened cocoa 1 TCornstarch ds of salt 1 cWater 1 1/2 tVanilla In a medium sized heavy saucepan, combine brown sugar, cocoa, cornstarch, and salt. Mix well. Stir in water; cook over medium-high heat, stirring constantlyuntil mixture comes to a boil and thickens. Stir in vanilla. Serve warm. Store in refrigerator. Makes 1 /2 cups. TIP: If desired, 1 T. liqueur, such as amaretto, peppermint schnapps, hazelnut, raspberry, or orange flavored liqueur, can be added with the vanilla. Nutritional info: 2 Tbsps = 90 calories. Dietary exchange: 1/2 bread, fruit
Double Chocolate Brownies
Yield: 24 Servings 5 oz Semi sweet chocolate, melted 1/2 cButter, melted 2Eggs 1 cSugar 1 tPure vanilla extract 1/2 cAll purpose flour 1/2 tBaking powder Salt 2 oz White cho. cut 1/2 in pieces 1/2 cChopped pecans ---toppings--1 oz White chocolate, melted 1 oz Semi sweet chocolate melted Preheat oven to 350 degrees F.Butter an 8 or 9 inch square baking pan. Line pan with with parchment paper or waxed paper. Combine melted chocolate with melted butter.With a whisk, beat eggs with sugar and
vanilla. Beat in chocolate mixture. Stir flour with baking powder and salt. Stir flour mixture into chocolate mixture.Stir in white chocolate and pecans. Pour batter into prepared pan and bake 30 minutes. (Brownies may appear to be underbaked but will set when chilled). Cool. Do not worry if sides are slightly higher than middle. Just press sides down as brownies cool. Drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies.Allow to rest at room temperature 1/2 hour. Cut into squares. Chill.
Double Chocolate Cheesecake
Yield: 16 Servings 24 oz Cream cheese 4Eggs 1cn Eagle brand condensed milk 1/4 tSalt 1/2 cHershey's cocoa 1 TVanilla 1/4 cButter Recipe by: unknown Melt butter in small dish (Microwave) Mix in Cocoa and put aside In a mixer, soften the cream cheese. Add salt and chocolate mixture. Continue mixing and add the eggs, one at a time. Mix in the vanilla. Pour into a 9" springform pan, and back at 325o for 1 hour. Let cool.Top with Cherry Pie filling and whipped cream.Serve, using extreme care to keep your fingers out of the line of fire... If this is not sweet enough, you can add about 1 cup of sugar to the recipe.This should not be necessary..
Double Chocolate Fantasy Bars
Yield: 36 Servings 18 1/2 oz Pkg chocolate cake mix
Brandy Cream ( see recipe) In the bowl of an electric mixer.201 1/3 cVegetable oil 1Egg 1 cNuts. baked . Top with whipped cream or Chocolate Brandy Cream. oil and egg over medium speed until crumbly. Store loosely covered at room temperature. press remainder firmly on bottom of greased 13 x " baking pan. In small saucepan. Double Chocolate Ice Box Pie Yield: 8 Servings 110-inch pie shell. chopped 14 oz Condensed (not evaporated) . beat cake mix.Pour pie filling into backed and cooled pie shell and chill 2 to 4 hours before serving. combine remaining ingredients. scraping down the bottom and sides of the bowl carefully after each addition.Blend in the vanilla and then add the eggs a few at a time. sifted 1 1/4 cCocoa powder. Cool.On low speed. Reserving 1 1/2 cups crumb mixture. Bake 25 to 30 minutes or until bubbly. add the sifted cocoa and beat until smooth.beaten Whipped cream or Chocolate . .Beat until smooth.& cooled 2 1/2Sticks butter softened . semisweet 1 tVanilla extract ds salt Preheat oven to 350 degrees.to room temp (about 2/3 lb) 1 3/4 cConfectioners' sugar. cook and stir until chips melt. cream together the softened butter and the confectioners sugar until smooth. can 6 oz Chocolate chips.m lk. Top with reserved crumb mixture. Over medium heat. sifted 2 tVanilla 7Eggs. scraping the bottom and sides of the bowl often to ensure even mixing. Add nuts. Pour evenly over prepared crust. In large mixer bowl. Cut into bars.
sugar.topping 1 TChocolate syrup 1 oz Chopped toasted almonds 2Cherries. combine flour. Gradually blend in the flour mixture. mix together the nondairy topping and the . beat well. cut in half Using milk.202 Double Chocolate Mint Chip Cookies Yield: 6 Servings 1 1/2 cMint-Chocolate Chips. brown sugar.In a small bowl. cool to room temperature. Remove from heat. Allow to stand 2 to 3 minutes. set aside. In to each of four 4 oz dessert dishes. and vanilla extract. Softened 1/2 cBrown Sugar. Set aside.Cool completely on wire racks. Unbleached 3/4 tBaking Soda 1/2 tSalt 1/2 cButter. beat until creamy. Chopped *Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided in half for this recipe.Stir in remaining 3/4 cup of mint-chocolate chips and nuts. combine butter. prepare the pudding. Double Chocolate Nut Treat Yield: 4 Servings 2 cSkim milk or nonfat milk 1Envelope (small box) low-cal . baking soda and salt. In a small mixing bowl. Drop by rounded tablespoonfuls onto ungreased cookie sheets.Melt over hot (not boiling) water. remove from cookie sheets. Add melted chips and egg. * 1 1/4 cFlour.In a large bowl. Granulated 1/2 tVanilla Extract 1Egg. +++ Preheat oven to 375 degrees F.chocolate pudding 1/2 cThawed low-cal nondairy . for 8 to 10 minutes. 3/4 cup of the mint-chocolate chips. Large 1/2 cNuts. spoon 1/4 of the pudding mixture. stir until smooth.Bake at degrees F. Firmly Packed 1/4 cSugar.
Bring to a boil over medium heat. stirring with a whisk. Double Chocolate Satin Pudding Yield: 4 Servings 1/3 cSugar 2 TCornstarch 2 TUnsweetened cocoa powder 1 tInstant coffee powder 1/8 tSalt 1 3/4 c2% milk 1 oz Semisweet chocolate. Remove from heat. Poly g) / Carb 31. Gradually add milk. Sprinkle each dessert dish with 1/4 of the almonds and top with 1/2 cherry. stirring constantly. Yield: 4 1/2-cup servings. Add chocoloate.2g / Fiber 0.2g / Chol 8mg Iron 0. stir well. Mono 1.8g / Fat 4. cover and chill 2 hours.4g.8mg / Sodium 126mg / Calcium 138mg Double Chocolate Souffle Yield: 6 Servings 6 oz Semi-sweet chocolate 1/2 cMilk 1/2 cSugar . chopped 1 tVanilla extract Combine first 5 ingredients in a saucepan. Refrigerate for 30 minutes. Cal 182 (23% from fat) / Prot 4. stirring constantly.6g (Sat 3g. Put 1/4 of this mixture on top of the pudding mixtures and set aside. cook 1 minute. Pour into a bowl.203 chocolate syrup. stir in vanila.
Stir the mixture until it is smooth. Serve at once. cut a round of wax paper or parchment to fit the bottom of a 9-inch round cake pan. uncovered. Pour in souffle mixture. sugar and vanilla in a large bowl. tapping out the excess. stir in milk and sugar.reserve.Butter the pan. Fold in grated chocolate pieces.beat in egg yolks one at a time. Remove from heat. To prepare cake.chopped in small pieces cHeavy cream Serves: 8-12 Preheat oven to 350 F. softened tb Bourbon Eggs. chocolate coarsely in chunks. Bring the cream to a boil in a heavy 3-quart saucepan. about . Bake at 350 until puffed and set. Combine the eggs. about 35 minutes. fit in the paper.204 4Egg yolks 5Egg whites pn Salt Grate **2** oz.Set aside.Cover the pan and let it stand for 5 minutes. Double Dark Chocolate Cake with White Chocolate Sauce Yield: 10 Servings ---CAKE--1 cHeavy cream 10 1/2 oz Semi-sweet chocolate chopped . Melt remaining chocolate. Butter a 1 1/2 quart souffle dish and lightly sprinkle with sugar. Let cool. Fold remaining whites lightly into chocolate mixture.Remove it from the heat and stir in both chocolates.in small pieces 5Eggs 1/3 cSugar 1 tVanilla extract --------------------------FROSTING------------------------------oz Semi-sweet chocolate tb Butter.Coat the pan with flour. separated /2 tb Sugar ---------------------------SAUCE-------------------------------oz White chocolate .Set the bowl over simmering water and whisk the mixture constantly until it is hot. and then butter it.in small pieces 2 oz Unsweetened chocolate chopped . Fold about /4 of whites into chocolate mixture thoroughly. Beat egg whites stiff with salt.
then high speed until the mixture has tripled in volume.into pie .(The sauce can be chilled. cooled.) To assemble the cake. Place a slice of cake on the sauce. Easy Chocolate Cheese Pie Yield: 1 Serving 4 oz Unsweetened . broken . To serve the cake.Stir until it is melted.Cool to room temperature. blending until only a few chocolate streaks remain. then remove it and place on a rack to cool completely. one at a time. about 8 minutes. whisk in the egg yolks. blending until the whites are barely incorporated.Stir the sauce. To prepare the frosting. run a knife around the edge of the pan and invert onto a serving dish. then cooled to room temperature for serving.baking c hocolate. To prepare the sauce.Pour the batter into the cake pan and smooth the top.Remove the bowl from the heat and beat with an electric mixer on moderate. combine the chocolate and butter in the upper part of a large double boiler. Gently fold in the remainder with a rubber spatula.Place it in a larger pan and carefully pour in boiling water to reach halfway up the sides.Add the cream and stir for a minute. then warmed slightly to blend it. then pour a small pool onto each serving plate.Fold in the remaining whites with a rubber spatula. Bake in the center of the oven for 50 minutes. and it is as thick as a soft meringue. which will take about 3 hours.Remove the pan from the heat and let the mixture cool for 10 minutes. stir one-third of the egg mixture into the chocolate.When it is completely cooled. Beat the egg whites to form soft peaks.Add the bourbon and stir.Chill for at least 2 hours. place the white chocolate in the top part of a double boiler over simmering water.You can chill the cake for as long as 2 days.205 2 minutes. let it reach room temperature.Pipe the mixture over the top of the cake. beating until stiff peaks form. With a whisk.Set over simmering water and stir occasionally until they are melted.Let the cake cool for 30 minutes in the water. or until a toothpick inserted in the center comes out clean. scoop the frosting gently into a pastry tube fitted with a fairly wide (Number 4) star tube.Gently remove the paper.Gradually add the sugar. about 2 minutes.Fold one-quarter of the mixture into the chocolate and blend well.
(6 oz. Microwave at HIGH (100%) 1 to 1 1/2 minutes or until chocolate is melted and smooth when stirred. Easy Chocolate Dipping Sauce Yield: 4 Servings 8 oz Milk chocolate 1/2 cWhipping cream Hazelnut-flavored liqueur. thawed [cool whi 18-inch packaged crumb crust --. Ladyfingers. set aside. if desired. sugar. Refrigerate until firm. Melt the chocolate in a double boiler and allow to cool until tepid. SUGGESTED DIPPERS:Fresh Or Dried Fruit. Serve with additional whipped topping. In small mixer bowl.(optional) In small microwave-safe bowl.206 1/4 cButter or margarine softened 3/4 cSugar 3 oz Cream cheese. * *Add the liqueur to taste. beat butter. Spoon into prepared crust. cream cheese and milk until well blended and smooth.topping. Blend in chocolate. Vanilla Wafers. Blend Makes about 1 1/2 cups of dipping sauce. place chocolate.) Additional whipped topping --. Pou Easy Chocolate Fudge . Gradually blend in whipped topping.6 to 8 servings. softened 1 tMilk 2 cFrozen non-dairy whipped .
Easy Chocolate Fudge Sauce/fondue Yield: 12 Servings 2package Semi-Sweet Chocolate . Cool at room temperature.Especially nice for teachers. marshmallows. Blend until smooth. milk. Pour into buttered 13x9 inch pan. cookies. and salt. chopped In a large sauce pan. fruit pieces. Makes approximate 3 lbs. .207 Yield: 6 Servings 2 cSugar oz Evaporated milk /2 cButter oz Marshmallow cream (2 cups) /4 ts Salt ts Vanilla oz Semi-sweet chocolate chips /4 cWalnuts. then wrap as Xmas gifts. Stir well. with waxed paper between layers) into each. magdalenas. Stir in vanilla and chopped walnuts. stirring constantly.(2 layers of four. combine sugar. then place 8 pieces.Add chocolate chips and marshmallow cream. Can be re-heated. Remove from heat.Chips (12 oz. Dip pieces of pound or angel food cake. each) 1 1/4 cEvaporated Milk 1/4 cSugar 2 tVanilla Extract 1 TFruit Flavored Liqueur Place all ingredients in cooker. cook on low 1 hour longer. Bring to a boil. then continue boiling slowly for 5 minutes. butter. Cover and cook on high 30 minutes. etc. * I line white candy boxes with waxed paper. or 48 pieces. cover.
Easy Chocolate Terrine Yield: 10 Servings 8 oz German sweet chocolate 1/3 cWater 8 oz Pkg cream cheese. Cut terrine into slices and serve with topping mixture.208 Easy Chocolate Sprinkled Ice Cream Yield: 6 Servings 3lg Egg yolks 14 oz Sweetened condensed milk. 1 3 TWater 1 TVanilla extract 1 cSemi-sweet mini chocolate . line bottom and sides with waxed paper. Beat the whipping cream in a large mixer bowl. blending in the sweetened milk and vanilla. Melt Beat in vanilla and chocolate mixture.Fold in 3 C of the La Creme. Unmold and remove waxed paper.Pour into the prepared pan and cover. . Stir in milk.Chill until firm.Add liqueur to remaining La Creme.chips 2 cWhipping cream.Freeze for 6 hours or until firm. chilled Line a 9 X 5 X 3-inch loaf pan with foil and set aside. softened 1/4 cSugar 2 tVanila 12 oz Pkg whipped topping Thawed (about 4-3/4 c) 1 TMilk 2 TAlmond liqueur Lightly grease 8x4" loaf pan. about hours. blending well. just until stiff then fold in with the chocolate into the egg mixture. Finely chop the mini chips by hand or in a food processor and set aside. with a wire whisk. Beat the egg yolks. Spread into lined pan. in a large mixing bowl.
Add milk. Cool completely.Cover and freeze for 6 hours or until firm. Easy Double Chocolate Ice Cream Yield: 6 Servings 2 cWhipping Cream. Mix together flour. To serve. sprinkle with icing sugar. Chilled 2 TCocoa 14 oz Sweetened Condensed Milk 1/3 cChocolate Syrup Line a 9 X 5 X 3-inch loaf pan with foil. in a large mixer bowl.209 Easy Double Chocolate Banana Snack Cake Yield: 1 Serving 2 cFlour. Make well in centre of ingredients. semisweet Icing sugar Preheat oven to 350F. Stir in chocolate chips. then fold in the whipped cream mixture. Pour into greased 9" square cake pan.Pour the mixture into the prepared pan. cocoa. beating until stiff. banana.Beat the whipping cream and the cocoa together. about 2 minutes. Combine the sweetened condensed milk and syrup. butter.Beat with fork till well blended. mashed ripe 1/3 cButter. melted 1 TLemon juice 1 tVanilla 3/4 cChocolate chips. unsweetened 1 tBaking soda 1/2 t-Salt 3/4 cMilk 1/2 cBanana. . lemon juice and vanilla. sugar. baking soda and salt. Bake in 350F oven for 45-50 minutes or till done. blending well. all purpose 1 cSugar 2 TCocoa.
210 Eggless Chocolate Cake Yield: 2 Servings 3 cFlour 2 tBaking Soda 2 tSalt 2/3 cCocoa 2 cSugar 2 tVinegar 2 tVanilla 2/3 cButter or Margarine. baking soda and salt. Combine cocoa and sugar in a small bowl and stir into the flour mixture. ground 1/8 tCloves. Pour water over all. melted 2 cCold Water Preheat oven to 350oF. Make 3 holes in mixture. sifted 2 tBaking powder 1 tCinnamon. large 1 tVanilla extract 1/2 cMilk ---cinnamon whipped cream--2 cHeavy whipping cream 1/4 cSugar 2 tVanilla extract 1/2 tCinnamon. ground . the flour. In the first hole. ground 4 oz Semisweet chocolate 1/2 c. test done. brewed strong coffee 1/2 cButter or regular margarine 1 cSugar 2Eggs. The third hole is filled with the melted butter. Egyptian Chocolate Cake Yield: 12 Servings 1 3/4 cFlour. mix in flour with a spatula. *** Can be halved and placed in a 8 or 9 inch square pan. Stir with a fork. unbleached. palce the vinegar. Bake 35-45 minutes until done. The vanilla goes in the second hole. Sift into an ungreased 9x13 pan.
cool completely on racks. Combine chocolate and coffee in small saucepan. until they are light and fluffy. Remove from pans. Combine flour. beating well after each addition.Cream the butter and sugar together in a mixing bowl. Extra-chocolatly Chocolate-chip Cookies Yield: 30 Servings Preheat Oven to 325~ 20Min .Add dry ingredients alternately with milk to the creamed mixture. Top with second cake layer.Total Time 1 1/4 cFlour 1/2 tBaking Soda 1/2 tSalt 8 TUnsalted Butter (marg/short) At room temp 1/4 cBrown Sugar 1/4 cSugar 1/2 tVanilla Extract 1Egg 1 1/2 cChocolate Chips 1 cWalnuts. Cool in pans on racks for 10 minutes. vanilla. With an electric . CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. Bake in a preheated 350 degree F.Hence the name. Frost sides and top with remaining Cinnamon Whipped Cream. oven for 30 minutes or until cake tests done. To assemble the cake. Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. one at a time. stirring constantly.Remove from heat and cool to room temperature.Work Time 50Min . sugar. NOTE: The original recipe came from a GI who found it in Egypt when he was stationed there. Refrigerate until serving time. set aside. beating well after each addition. Beat in vanilla and chocolate mixture.211 Sift the flour. Spread with Cinnamon Whipped Cream. place one cake layer on serving plate. cinnamon and cloves together.Add eggs.Cook over low heat until the chocolate is melted. optional ---PER COOKIE:--103Calories 1 gProtein 6 gFat 62 mg Sodium 13 gCarbohydrates 15 mg Cholesterol Preheat oven to 325~.The whipped cream frosting was added later but really adds to the recipe.Use an electric mixer set on medium speed. soda. & salt. DO NOT overbeat or you will have butter instead of whipped cream. chopped.Combine cream. and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. baking powder.
Drop by rounded teaspoonfuls onto prepared cookie sheets. Beat in vanilla & egg. cocoa. semi-sweet square 3 TButter 6 TWater 6Marshmallows 1/2 cConfectioners sugar 1 tVanilla Mix chocolate. Fat-Free Chewy Chocolate Cookies Yield: 30 Servings Non-stick cooking spray 1 1/2 cFlour 1/2 cSugar 1/2 cUnsweetened cocoa 1/2 tBaking soda 1/2 tSalt 1/2 cCorn syrup. sugar. Cool completely. beat butter. Fairfax Chocolate Icing Yield: 1 Serving 2Chocolate. Drop heaping teaspoonfuls onto ungreased baking sheets about 2"s apart. add marshmallows.Stir in corn syrup and egg whites until blended (dough will be thick and slightly sticky).In large bowl. Cook about 5 minutes.Bake in 350 F oven . bitter squares 2Chocolate. about 12 to 15 minutes. & sugars till creamy. baking soda and salt. sugar and water together. Beat until thick enough to spread. Remove from heat. Bake until edges are golden. light or dark 3Egg whites Spray cookie sheet with cooking spray. & beat in flour mixture. Stir in chocolate chips (& walnuts). butter and vanilla.212 mixer set at medium speed. combine flour. Reduce to low speed.
140 Calories.Cool on wire rack. 1 g protein. Add egg whites and corn syrup. 34 g carbohydrate. Do not overbake. Pour into prepared pan.Cool in pan on wire rack.Bake in 350 F oven 35 minutes or until toothpick inserted in center comes out clean.) Spray 9-inch square pan with cooking spray. Each serving provides: 0 g total fat.213 to 9 minutes or just until set (cookies will be soft when pressed).In large bowl combine next seven ingredients. Each cookie provides: 0 g total fat. 0 mg cholesterol. 65 mg sodium Fat-Free Chocolate Cake Yield: 16 Servings Non-stick cooking spray 1 1/4 cFlour 1/2 cUnsweetened cocoa 1/4 cCornstarch 1 tBaking powder 1/2 tBaking soda 1/2 tSalt 1 1/4 cSugar 1 cWater 3Egg whites 1/2 cCorn syrup. light or dark Confectioners' sugar (opt.If desired. stir until blended. 160 mg sodium Fiesta Hot Chocolate Yield: 4 Servings . 13 g carbohydrate. sprinkle with confectioners' sugar.In medium bowl stir sugar and water until sugar is almost dissolved. 60 Calories.Makes about 2-1/2 dozen. stirring until smooth. Gradually add to dry ingredients. 0 mg cholesterol. g protein.
milk.Stir in brown sugar. Turn off the heat and let the cake sit in the oven for another 15 minutes.Pour into 4 cups or mugs.Heat just to boiling over medium heat. or until eggs are light in color. Add the vanilla and stir it in. Add the melted chocolate and coffee.214 1/2 cCocoa 1 TFlour.Broken In 1/2 2 TPowdered Sugar 1 1/2 tVanilla 1x Whipped Cream 4Cinnamon Sticks Mix cocoa and flour in 2-quart saucepan. and stir them in until the mixture is smooth. melted 1/4 cStrong coffee 1 tVanilla extract In a medium bowl place the eggs and sugar. reduce heat. In anther medium bowl place the heavy cream and whip it until it is stiff. Remove the cake from the oven and let it cool for 30 minutes. Pour the mixture into a buttered 9" springform pan.Stir in powdered sugar and vanilla.Serve with whipped cream and cinnamon sticks. Gently fold the whipped cream into the chocolate mixture. stirring constantly.Remove from heat. remove cloves and cinnamon. cloves. and beat them together for to 4 minutes.Beat with molinillo. Unbleached 1/4 cDark Brown Sugar. wire whisk or hand beater until foamy. and 1 stick cinnamon. . whole 1Cinnamon Stick. Preheat the oven to 350 F. Packed 4 cMilk 3Cloves.Place the pan in a baking dish that is half filled with hot water.Simmer uncovered for 5 minutes (DO NOT boil).Bake the mousse cake in the water bath for 1 hour. Flourless Chocolate Mousse Cake Yield: 8 Servings 6Eggs 1/2 cSugar 1 lb Semi-sweet chocolate.
YUMMY is the word!" Frosty Chocolate Pudding Yield: 4 Servings 1Square unsweetened chocolate 1 3 1/2 oz box chocolate pudding mix Toasted coconut 4Scoops vanilla ice cream Make chocolate pudding as directed on package but add 1 square unsweetened chocolate to the pudding. Serve warm or cold in bowls and add 1 scoop of vanilla ice cream in the middle of the pudding and sprinkle with toasted coconut. (1. finely 1/4 cSliced almonds 1/2 tVanilla 1/4 tAlmond extract 1Whipped topping. no ge 1/4 cMaraschino cherries. stir until well blended.215 "This is a wonderful. Frozen Chocolate . Melt the chocolate first.Cherry Yogurt Cups Yield: 1 Serving 1/4 cHershey's cocoa 1/4 cSugar ==yogurt cheese made from 16 oz Lowfat vanilla yogurt.Sprinkle on some powdered sugar and serve it with vanilla ice cream. . sugar and yogurt cheese. almost brownie-like cake.3oz) 1/2 cCold skim milk Maraschino cherries. dense. halved Almonds. chopped (optional) Line muffine pan with paper bake cups (2-1/2" in diameter) In medium bowl combine cocoa.
Inset a wooden stick into the cut end of each banana piece.In small microwavable bowl. Gradually fold whipped toppinng into cocoa mixture.cut-up . In] small deep bowl. on high 1 1/2 minutes or till chocolate is melted when mixture is stirred. ripe 1/3 cChocolate chips. spread. Refrigerate until liquid no longer drains from yogurt. semisweet 1/3 cPeanut butter Peel bananas.216 Stir in cherries. combine topping mix and milk. cover. mixture will freeze immediately. Frozen Chocolate-Peanut Butter Pie Yield: 8 Servings 1 1/2 cHeavy cream 4 oz Semisweet chocolate squares . discard liquid. Using a knife. Makes 12 servings. Wrap well and store in freezer. about 24 hours. place colander over a deep bowl. Spoon into bake cups. Spoon yogurt into prepared colander. Heat in microwave oven. 2 hours or overnight. Wrap tightly in plastic wrap or in a plastic freezer bag and freeze till firm. Before serving allow to stand at room temp about 5 minutes. mixture evenly over bananas. Cover. combine chocolate chips and peanut butter. cut each crosswise in half. Remove yogurt from cheesecloth. Frozen Chocolate Banana Pops Yield: 1 Serving 3Bananas. 15 to 20 minutes. Prepare as pkg directs. 'To make yogurt cheese. freeze until firm. almonds.Line a non-rusting colander or sleive with a lrg piece of double thickness cheesecloth. Wrap in wax paper or plastic wrap and freeze till mixture is set. vanilla and almond extract.
Wrap tightly and store in freezer.Bake 8 minutes. or until set. Freeze 1/2 hour. chopped Preparation Time: 0:42 1. Meanwhile prepare filling. Spread filling evenly over chocolate mixture in crust. Let cool slightly. melted -------------------DARK CHOCOLATE MOUSSE-----------------------oz Semi-sweet chocolate . then fold in remaining whipped cream.Pour butter over.follows) 1package (8 oz) cream cheese.217 Cocoa graham crust (recipe . Whip remaining 1 cup cream until stiff. beat cream cheese.coarsely chopped tb Unsalted butter For crust:Preheat oven to 350 F. 1 to 2 mins. Freeze 6 hours or overnight. . Frozen Double Chocolate Mousse Yield: 10 Servings ---CRUST--2/3 cChocolate wafer crumbs 1/3 cGraham cracker crumbs 1/4 cUnsalted butter. chilled oz Semisweet chocolate . powdered sugar. combine 1/2 cup cream and chocolate. Freeze 1/2 hour. chopped tb Frangelico liqueur /3 cWhipping cream. Heat in microwave on High 1 to 1 1/2 mins. In a small glass bowl. In a medium bowl. .finely chopped oz Unsweetened chocolate finely chopped Egg yolks /4 cSugar /2 cFrangelico liqueur /4 c Chilled whipping cream -------------------WHITE CHOCOLATE MOUSSE-----------------------/4 cWhipping cream oz White chocolate.Mix with fork until well-blended.Mix all crumbs in bottom of -1/2-inch springform pan. Then carefully spread remaining chocolate mixture over top and sprinkle peanuts over surface. Spread half of chocolate mixture over bottom of Cocoa Graham Crust.softene 1 cPowdered sugar 3/4 cPeanut butter 1/4 cPeanuts. and peanut butter with an electric mixer on medium until well blended and fluffy. Press mixture firmly onto bottom of pan. Transfer pie to refrigerator 1 hour before serving. Cut into wedges to serve. until melted and smooth when stirred. beat half of whipped cream into peanut butter mixture until well mixed.
about 1 minute. Stir 2 ounces of semisweet chocolate and butter in heavy small saucepan over low heat until melted and smooth.) Cut frozen mousse into wedges to serve.Blend in Frangelico. Cool completely. 1 cup sugar 1 (15oz) can sweetened condensed milk (not evaporated) 1/2 cup water 1 (6oz) pkg semisweet chocolate pieces 1 (6oz) pkg butterscotch flavored pieces 1/4 cup butter or regular margarine 1 tsp vanilla 1 cup chopped walnuts Combine sugar.Using electric mixer. Pipe chocolate in decorative pattern around edge of mousse.Pour hot cream through feed tube and blend until mixture is smooth.Freeze until chocolate sets. Cook over medium heat. about 10 minutes. Spoon into parchment cone or pastry bag fitted with small plain tip.Reduce heat and simmer 2 minutes. about 30 minutes. smooth top.Freeze until top of mousse sets. beat yolks to blend in large bowl. using electric mixer.stirring .Cool to lukewarm.Release pan sides from mousse. sweetened condensed milk. Fudge ( Chocolate Butterscotch ) Yield: 36 Servings A super easy fudge to make because the electric mixer does all of the Beating.(Can be prepared 2 days ahead.Cool to lukewarm.Gradually add sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. For white chocolate mousse:Bring 3/4 cup cream to boil in heavy small saucepan. Pour mixture into crust.Fold 1/3 cream into white chocolate mixture. Stir Frangelico into white chocolate mixture. whip 1 1/3 cups cream in medium bowl until peaks form. chocolate and butterscotch pieces in 3 quart heavy saucepan.Finely chop white chocolate in processor. For dark chocolate mousse:Stir both chocolates in double boiler over barely simmering water until smooth and melted. Cover with plastic wrap.Smooth sides of mousse with icing spatula.She combined three different fudge recipes and came up with this fast fix fudge that doesn't require refrigeration. An original recipe from a Georgia homemaker.Return to freezer. Gently fold in remaining cream.Run knife around edges of pan to loosen.Gently fold in remaining cream. then melted chocolate. smooth top.218 Cool crust on rack. Freeze until set. Whip cream in another bowl until soft peaks form.Transfer to medium bowl. water. Pour over dark chocolate mousse. Cover mousse and freeze at least 24 hours.Fold /3 of cream into chocolate mixture.
mark into squares.Add the vanilla and peanut butter then beat until the mixture begins to thicken and lose its gloss. Cool and cut in 1-1/2 inch squares. 110 degrees F. Cool until firm then cut as marked.Spread into greased 9 inch square baking pan. milk and corn syrup in a heavy 3-quart saucepan and bring to a boil. While warm.Remove from the heat. Beat with electric mixer at high speed until mixture starts to thicken. Makes about 3 dozen squares.Add the butter without stirring and cool to lukewarm. light 1 tButter 1 tVanilla 1/2 cPeanut butter 5 3/4 oz Milk chocolate chips. 1 pk Combine the sugar.219 constantly. to soft ball stage (234F) Remove from heat. until the mixture boils. stirring constantly. Fudge ( Chocolate Marshmallow ) Yield: 6 Servings 1lg Can Evaporated milk 1/4 lb Butter 4 cSugar 2package Chocolate pieces . (Watch carefully as this fudge has a short beating time.) Quickly add the chocolate pieces and turn into a X 8 X 2-inch pan. Pour hot mixture into bowl. Stir in walnuts. Fudge ( Chocolate Chip Peanut Butter ) Yield: 12 Servings 2 cSugar 2/3 cMilk 2 tCorn syrup. combine butter and vanilla in mixing bowl. Continue boiling without stirring to the soft-ball stage (243 degrees F on the candy thermometer).Makes 36 pieces.
Stir often.Mix until blended. Remove from heat and fold in remaining ingredients. Refrigerate until firm. Continue mixing with hands until fudge is smooth and shiny. Store in refrigerator. Mix until almost smooth and sticky.Add cocoa and artificial sweetener.( 6 Ozs ea) 1/2Jar marshmellow cream Combine first three ingredients in saucepan and cook to 234 deg. 30 calories. Fudge ( Diabetic Crunchy Chocolate Raisin ) Yield: 40 Servings 1/4 cDiet margarine 1 1/3 cNon-fat dry milk 2/3 cCocoa powder 1 cSugar(artificial equivalent) 1/3 cEvaporated non-fat milk 2 tVanilla 1 cRice Krispies 1/4 cRaisins Mix margarine and milk powder until crumbly.F or until it forms a soft ball in cold water. Wrap in clear plastic wrap. Fudge ( Easy Chocolate ) Yield: 6 Servings 2 cSugar oz Evaporated milk /2 cButter oz Marshmallow cream (2 cups) /4 ts Salt ts Vanilla oz Semi-sweet chocolate chips /4 cWalnuts. Remove from bowl and mix in Rice Krispies with hands. Add evaporated milk and vanilla. Pour into greased 8 X 13 inch pan.220 . cut into 1/2 inch thick slices. and 1/20th fruit exchange. To serve. 1/40th bread. If desired add chopped nuts. 1 serving = 1/5milk. Cut into squares. chopped . Shape into 2 10inch long rolls. Chill until firm.
Spread evenly into wax paper lined 8 or 9 inch square pan. butter. Cool at room temperature. Proceed as above MILK CHOCOLATE FUDGE Omit one (6 oz) package semi sweet chips. milk. (Line bottom and up sides for easy removal) Chill 2 hours or until firm. Makes approximate 3 lbs. Pour into buttered 13x9 inch pan. Remove from heat. Stir until chips melt and mixture is smooth.221 In a large sauce pan. stirring constantly. then wrap as Xmas gifts. Bring to a boil. Stir in vanilla and chopped walnuts.chips 14 oz Can EAGLE BRAND SWEETENED . Blend until smooth. and salt. Add 1 cup milk choco. Proceed as above. . * I line white candy boxes with waxed paper. Store loosely covered at room temperature CREAMY DARK FUDGE Melt 2 cups of miniature marshmallows with chips and milk.MILK Dash of salt 3/4 cChopped nuts (optional) 1 1/2 tVanilla extract Makes about 2 pounds MICROWAVE In glass bowl or 1 quart measuring cup combine chips with sweetened condensed milk. Proceed as above. CREAMY MILK CHOCOLATE FUDGE Omit 1 (6 oz) package semi sweet chips. or 48 pieces. combine sugar.(2 layers of four. Especially nice for teachers. then place 8 pieces. with waxed paper between layers) into each. Add 1 cup milk chocolate chips and 2 cups miniature marshmallows.Add chocolate chips and marshmallow cream. Microwave on full power (high) 3 minutes. Turn fudge onto board. Fudge ( Foolproof Chocolate ) Yield: 6 Servings 18 oz Packages semi sweet chocolate . then continue boiling slowly for 5 minutes. peel off wax paper and cut into squares.late chips. Stir in remaining ingredients.
. stir until well blended. Proceed as above.Prepare as above. swirl fudge to marbelize.PEANUT BUTTER---------------------/3 cChunky peanut butter /3 cCreamy peanut butter Line 8 inch square baking pan with plastic wrap.Spread in the prepared pan. Melt 2 (12 oz) packages butterscotch chips with sweetened milk.Refrigerate. Drop additional 1/3 cup creamy peanut butter over fudge in small dollops and with spatula. When chips a melted. Refrigerate two hours or until firm. 1/2 teaspoon maple flavoring and 1 cup chopped nuts. Fudge (Fast Chocolate ) Yield: 25 Squares 1/2 cKaro syrup (light or dark) 1/3 cEvaporated milk 3 cSemisweet chocolate chips 2 tVanilla 3/4 cConfectioners sugar 1 cChopped nuts (optional) ------------------VARIATION . With wooden spoon beat until thick and glossy. swirl fudge to marbleize.Spread in prepared pan. Add 1 tablespoon instant coffee powder and 1 teaspoon ground cinnamon to sweetened milk.With small spatula. Variations: Peanut Butter Chocolate . Refrigerate.prepare as directed above adding 1/3 cup chunky peanut butter to batter.Microwave on high for 3 minutes.Drop 1/3 cup creamy peanut butter over fudge in small dollops.MARBLE FUDGE----------------------/3 cCreamy peanut butter -----------------VARIATION . Variations:Marble Fudge .omit nuts. In three quart microwavable bowl. Stir in chips until melted.Stir in the confectioners sugar. stir in 2 tablespoons white vinegar. vanilla and nuts.222 MEXICAN FUDGE Reduce vanilla to 1 teaspoon. combine corn syrup and evaporated milk. spread into prepared pan.Proceed as above.dash salt. BUTTERSCOTCH FUDGE Omit chocolate chips and vanilla.
milk. and chocolate in heavy 3 quart saucepan. . Beat until fudge begins to thicken and loses its gloss.Yield:16 servings Diabetic Exchanges:one servings equals 3 fat. also 147 calories. margarine. Fudge ( Sugar Free Chocolate ) Yield: 4 Servings 16 oz Cream cheese. Stir in nuts. unsweetened 1 tVanilla extract 1 cWalnuts. 3 gm protein.Cook over medium heat. Melted and cooled 24Packets aspartame sweetner (equivalent to 1/2 cup Sugar) 1 tVanilla extract 1/2 cChopped pecans In a small mixing bowl. 84 mg sodium.223 Fudge ( Old Fashioned Chocolate ) Yield: 2 Pounds 3 cSugar 3/4 cMilk 3 TMargarine 2 TSyrup. corn syrup.Pour into an 8 inch square baking pan lined with foil. stirring occasionally.Cover and refrigerate overnight. softened 2 oz Unsweetened chocolate. Add vanilla.Cut into 16 squares. coarsely chopped Combine sugar. Quickly pour into greased 8x8x2'inch cakepan. Then cook. until temperature reaches 238 degrees or until a small amount of mixture dropped into very cold water forms a solft ball.Cut into squares when cold.Stir in pecans. 5 gm carbohydrate. which flattens on removal from water. sweetner and vanilla until smooth.Serve chilled. 31 mg cholesterol. Remove from heat. chocolate. 14 gm fat. Cool to lukewarm (110 degrees). beat the cream cheese. light corn 2 oz Chocolate. until mixture boils. stirring constantly.
2 g dietary fiber German Sweet Chocolate Cream Cheese Brownies Yield: 16 Brownies ---BROWNIE LAYER--4 oz German Sweet Chocolate . this is great with vanilla ice cream or chocolate cool whip! Each serving provides: 2 Fats.224 Fudgy Chocolate Pudding Yield: 6 Servings 1 c+ 2 Tbsp. Bake for -35 minutes. sugar. self rising flour 1/4 cUnsweetened cocoa 1/3 c+ 2 tsp. 36 mg cholesterol. combine the remaining 1 Tbsp. In a small bowl. 1 Bread. round casserole with non. 75 optional calories Per serving: 231 calories. Fold into flour mixture alternately with milk. 410 mg sodium. 10 g fat. set aside. + 1 tsp.stick cooking spray.. Beat in egg and vanilla. of the cocoa into a medium bowl. 33 g carbohydrates 116 mg calcium. sprinkle over the mixture in the casserole. spoon into prepared casserole. In large bowl. To serve.sugar 1/4 cMargarine 1Egg. with an electric mixer. spoon warm pudding into 6 individual serving dishes. Spray a 1 1/2 qt. cocoa and the remaining 2 Tbsps. Sift flour and 2 Tbsps. beat 1/4 cup of the sugar and the margarine until light and fluffy. Carefully pour hot water over the entire mixture. lightly beaten 1/2 tVanilla 1/2 cSkim milk 2 cHot water Preheat oven to 400F.. 5 gm protein. + 2 tsps. NOTE: A personal note.
(optional) --------------------CREAM CHEESE TOPPING------------------------oz Cream Cheese. Stir in eggs and vanilla until completely mixed.I grew up eating the chocolate frosting and husband grew up eating the . sugar. Stir in nuts. Mix in flour until well blended. Bake at F for 35 minutes or until a toothpick inserted in center comes out almost clean.225 1/4 cMargarine 3/4 cSugar 2Eggs 1 tVanilla 1/2 cAll-Purpose Flour 1/2 cChopped Nuts. and the other half from my husband's grandmother. Spread in an 8 x 8" pan. Stir sugar into melted chocolate. Grandmothers' Chocolate Cake Yield: 10 Servings 1 1/2 c+ 1 tablespoon cocoa powder 1 1/4 cBoiling water 1 1/2 cCake flour 1 1/2 c+ 2 tablespoons all . softened 2 3/4 cBrown sugar 3lg Eggs 1 1/4 cButtermilk 1 1/4 tVanilla Bittersweet . Stir until chocolate is completely melted.purpose flour 1/4 teaspoons baking powder 1 1/4 tBaking soda 5 oz sweet butter. softened /4 cSugar Egg tb All-Purpose Flour Microwave chocolate and margarine in a large microwaveable bowl on HIGH (100%) power 2 minutes or until margarine is melted. cut into squares. mix cream cheese.Chocolate Frosting (see recipe) ----------------BITTERSWEET CHOCOLATE FROSTI--------------------Ounces bittersweet chocolate Ounces unsweetened chocolate Ounces sweet butter /2 cPowdered sugar pn Salt ts Vanilla /8 c(1 cup minus 2 tablespoons) -milk Charles Franz requested this cake for his second birthday from Stars' dessert ace Emily Luchetti. egg and flour until smooth. In same bowl.She says. Cool in pan. Do not overbake. "Half of this recipe comes from my grandmother. swirl with knife to marbelize. Spoon over brownie mixture.
Sift together the cake flour. With the paddle attachment. making a 3-layer cake. Stir in the reserved cocoa paste and the vanilla. unmold them by running a knife around inside edge of each pan and inverting onto racks. Serves 10 to 12. PER SERVING (frosted):840 calories. all-purpose flour. Add the eggs. BITTERSWEET CHOCOLATE FROSTING: Melt the chocolates and the butter over a pot of simmering water. Combine the vanilla and the milk." Preheat the oven to 350F. 118 g carbohydrate. 123 mg cholesterol. Fill and frost with Bittersweet Chocolate Frosting. baking powder and baking soda. Divide the batter evenly among the 3 pans.226 cake. Sift together the powdered sugar and salt into a large bowl. until light and fluffy.Butter three 9-inch round cake pans. 6 g fiber. cream them on medium-high speed for 2 minutes.Bake for about 25 minutes. Decrease speed to low. Melted 1/2 cSugar .Whisk the milk into the powdered sugar. 1 at a time. Put the components together and all that's missing is a tall glass of milk. Whisk together the cocoa and the boiling water in a bowl. 43 g fat (26 g saturated). beating well after each addition. Fine Crush 1 cGround Toasted Almonds 1/2 cButter. 11 g protein. Heavenly Chocolate Cheesecake Yield: 10 Servings 2 cVanilla Wafers. Put the butter and brown sugar in the bowl of an electric mixer. until a cake tester inserted in the middle comes out clean. Add the melted chocolate mixture and stir until smooth. Set aside to cool. making a smooth paste. and stir in the dry ingredients alternate with the buttermilk. Let the mixture cool to lukewarm. When the cakes are cool. 225 mg sodium.
optional Heat oven to 375'. Cool slightly.Set aside for 1 minute. Stir in milk chocolate chips and nuts. softened 3/4 cGranulated sugar 3/4 cLight brown sugar. beat butter. Unflavored Gelatin 16 oz Cream Cheese. Cook over low heat. if desired.Set aside. stir until smooth. Chill until firm (about 3 hours). Pour milk into small saucepan. mix well. sour cream. if desired. brown sugar and vanilla until creamy.Beat in gelatin mixture and almond extract. Bake 9 to 11 minutes or until lightly browned. remove rim. In large bowl. covering bottom and 2 1/2 inches up the sides. In large bowl. Gradually add flour mixture. beat well. Cool completely. granulated sugar. beat until fluffy.227 12 oz Milk Chocolate Chips 1/2 cMilk 1Env. butter and sugar. Whipped Garnishes * *Garnishes to include whipped cream and chocolate shavings (optional).Pat firmly into 9-inch springform pan. combine cream cheese. In large mixer bowl. Softened 1/2 cSour Cream 1/2 tAlmond Extract 1/2 cHeavy Cream. Set aside. remove from cookie sheet to wire rack. Melt over hot (not boiling) water milk chocolate chips. sprinkle gelatin on top. almonds. Sift together flour. Add eggs. Makes 1 9-inch Cheesecake Hershey Great American Chocolate Chip Cookies Yield: 1 Serving 2 1/4 cAll-purpose flour 1 tBaking soda 1/2 tSalt 1 cButter. Fold in whipped cream. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Garnish with whipped cream and chocolate shavings. and melted chocolate chips. packed 1 tVanilla 2Eggs 2 cHershey's milk chocolate ch 1 cChopped nuts. stirring constantly until gelatin dissolves. Run knife around edge of cake to separate from pan. beating well. Set aside.Pour into prepared pan. combine vanilla waver crumbs. About . baking soda and salt.
cut into bars. * 1/2 cAll-purpose flour 1/4 cFinely chopped walnuts. por Applesauce 1 cSugar 1/2 cHershey's cocoa 1 tVanilla extract 1/2 cEgg substitute. Bake 25 minutes or until edges begin to pull away from sides of pan. stir in cocoa and vanilla. Pour batter into prepared pan. Stir in flour and walnuts. Hershey's Light Chocolate Brownies Yield: 1 Serving 6 TLight corn oil spread. melt spread.Lightly spray 8" square baking pan with light vegetable cooking spray. Bake at 375' for 20 minutes or until lightly browned. stir to blend.In medium saucepan over low heat.Cool in pan on wire rack. opti Powdered sugar Recipe by: Hershey add * 2 slightly beaten egg whites may be substituted Heat oven to 350^.Remove from heat. Cut into 16 squares (2" X 2"). Pan recipe: Spread batter in greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. About 4 dozen bars. Hershey's Light Chocolate Cake Yield: 12 Servings 1 1/4 cFlour 1/3 cHershey's cocoa 1 tBaking soda . Sprinkle powdered sugar over top. Add sugar. stir until well blended.228 6 dozen cookies. Add egg substitute. Cool completely.
Remove from heat. Add dry ingredients. cocoa and baking soda. Spray two inch round pans with cooking spray. Beat on high speed of mixer about minutes or until soft peaks form. rolled. Stir in rolled oats and then chocolate chips. Beat together shortening. Pour evenly into pans. firmly packed 1package Chocolate chips. Combine flour. stir. Remove to wire racks to cool completely. Fill and frost top. Hilary Clinton's Chocolate Chip Cookies Yield: 1 Serving 1 1/2 cFlour 1/2 cSugar. vanilla extract. Makes 7 dozen .229 6 TExtra light corn oil spread 1 cSugar 1 cSkim milk 1 TWhite vinegar 1/2 tVanilla extract Calories per serving: 160 Fat grams per serving: 4 Approx. Bake 20 minutes or until wooden pick inserted comes out clean. vinegar and vanilla to mixture in sauce pan. wisk until well blended. 1 Tbsp Hershey's CoCoa and 1/2 tsp. Cool cookies on sheets for 2 minutes. In saucepan. Drop batter by rounded teaspoonsfuls onto baking sheets. stir flour. stir together 1 envelope dry whipped topping mix. . melt corn oil spread. salt and baking soda on waxced paper. ==============Light CoCoa Frosting============= In small mixer bowl.semisweet Preheat oven to 350F. granulated 1 t-Salt 1 tVanilla 1 tBaking soda 2Eggs 1 cShortening. 1/2 Cup cold skim milk. sugars and vanilla in large bowl with electric mixer till creamy. Cook Time: Cholesterolper serving: 0 Heat oven to 350 degrees. Cool. Add milk. Refrigerate. Bake in 350F oven for 8-10 minutes or till golden. Brush baking sheets lightly with vegetable oil. Gradually beat in flour mixture. old fashioned 1 cSugar. brown. vegetable 2 cOats. In bowl. stir in sugar. Add eggs and beat till light and fluffy.
Place 1" apart on cookie sheets. combine all ingredients except flour and cocoa. Add dry ingredients and liquids alternately in small amounts.) or use cookie press. Bake in greased pan in moderate oven (350) for 40 to 50 minutes. In large bowl. candied fruit. blending after each addition. cool. Fold in stiffly beaten egg white. melted almond bark. 1/2 cSugar 3/4 cButter. etc. Decorate with melted chocolate chips.230 Holiday Chocolate Butter Cookies Yield: 3 dozen. . soda and salt together. etc. melted 1/4 cWater 1/2 cSour milk 1 tVanilla Sift flour. (1" balls. colored sugars. Shape rounded teaspoonfuls as desired. Add 1/2 cup dry ingredients and blend. balls with indentations. balls flattened. bake for 7-9 minutes or until set. separated 2 oz Chocolate. Cream shortening with sugar and honey until fluffy. baking powder. beat thoroughly. Beat at medium speed until light and fluffy (2-3 minutes). nuts. Add beaten yolk and chocolate. Honey Chocolate Cake Yield: 1 Serving 2 1/2 cSifted flour 1 tBaking powder 1 tBaking soda 1/2 tSalt 1/2 cShortening 1/2 cSugar 3/4 cHoney 1Egg. softened 1Egg yolk 1 tAlmond extract 1 1/2 cFlour 1/4 cUnsweetened cocoa Heat oven to 375F. 2-3" logs. candies. maraschino cherries. Gradually add flour and cocoa until well mixed (2-3 minutes).
combine flour. Spread top of each cupcake with Chocolate Honey Glaze.Chocolate Honey Glaze ----In a small saucepan. Beat in egg. if desired. Add 1/4 cup honey. Using electric mixer beat butter until light. or until toothpick inserted in center comes out clean. Spoon batter into 12 paper-lined or greased muffin cups. stirring until well blended. baking soda and salt. gradually add honey. Let cool in pan for 5 minutes. beating until light and creamy. remove from pan to wire rack to cool completely. set aside.231 Honey Chocolate Cupcakes Dessert. mixing until well blended. Honey Make Mine Chocolate Sauce Dessert Yield: 1 1/4 cups . ----. vanilla and milk. Remove from oven to wire rack. assorted small candies or candy sprinkles.Procedure ----In a small bowl. Birthday Cupcakes-Decorate with ready-to-spread frosting. Gradually add flour mixture. remove from heat. Bake at 350°F for 20 to 25 minutes. melt 1/2 cup semi-sweet chocolate chips over low heat. filling each 3/4 full. cocoa. Holiday. Snack Yield: 12 Servings ---Ingredients--1 call-purpose flour 3 Tcocoa 3/4 tbaking soda 1/4 tsalt 1/4 cbutter or margarine 3/4 choney 1egg 1/2 tvanilla 1/3 clow fat milk ---Chocolate Honey Glaze------. Spread on cupcakes. decorator frosting in tubes.
incorporating it gradually as it heats. Cover with a lid. Microwave 1 to 1-1/2 minutes longer.butter and vanilla. Cover with waxed paper and microwave on HIGH (100%) 1 minute and stir.232 1/4 choney 1 csemi-sweet chocolate chips 2 Tbutter or margarine 1 tvanilla In a medium bowl. combine all ingredients. Hot Chocolate .Use 1/3 Cup of mixture per cup .Then add the half and half or cream slowly. in a double boiler combine the milk chocolate.Al Martin Yield: 1 Serving 2 oz (or 3 oz) milk chocolate 1 tButter 1/4 tVanilla 1 c1/2 and 1/2 or CREAM For each cup. do not boil. Makes 1 serving. Pour into a jar. mix well. Serve over a handful of minature marshmallows and garnish with a dash of nutmeg. Keep refrigerated. Stir together until completely melted and smooth. Hot Chocolate Mix Yield: 10 Servings 2 lb (1 pk) Nestles Quick 16 oz (1 Jar) Coffeemate 14 qt (1 box) Powdered Milk 2 lb Powdered Sugar Mix ingredients together and mix well.
Bake at 350^ for 25 minutes or until puffed with a dry center.233 of boiling water. Chill 3 hours before serving. 1 cSugar 1/2 cBisquick mix . *** ts Vanilla extract * 8-oz packages. Impossible Chocolate Cheesecake Yield: One 9-inch pie. melted *** Or any other coffee-flavored liqueur Mix all ingredients except chocolate topping in a mixer. Cool 5 minutes. 8-oz carton oz Semisweet chocolate square tb Sugar tb Kahula. Pour into a greased 9-inch pie plate. cubed and softened ** 2 1-oz squares. beat at HIGH speed 2 minutes.*** 1 tVanilla extract 1/2 tAlmond extract ---------------------CHOCOLATE TOPPING-------------------------Sour cream.** 2 TKahula. * 3/4 cSugar 2/3 cBisquick baking mix 2Eggs 2Semisweet chocolate. softened 1 tVanilla 2Eggs 2 oz Melted unsweetened chocolate Cooled. Impossible Chocolate Cream Pie Yield: 1 Pie 1 cMilk 1/4 cMargarine. carefully spread chocolate topping on top of cheesecake. CHOCOLATE TOPPING: Combine first 3 2Cream cheese packages. scraping bowl often.
Irish Cream and Chocolate Cheesecake Yield: 6 Servings 1 2/3 cCrushed chocolate wafers . pour into pie plate. separated 1/3 cIrish cream liquer 1 lb Cream cheese 1/2 cGranulated sugar 4 oz Semisweet chocolate .Cool completly and top with whipped cream. about 30 minutes. Impossible Chocolate Pie Yield: 8 Servings 2Eggs 1 cMilk 1/4 cButter 1 tVanilla 2 oz Melted chocolate 1 cBrown sugar 1/2 cBisquick Preheat oven to 350.Place all ingredients in blender container.Cool completely.(200 gr package) 1/3 Melted Filling 2Envelopes unflavored gelatin 1/4 tSalt 1 TInstant coffee granules 2 cMilk 4Eggs. Pour into plate.Bake for 30 minutes until tests done with knife.Put everything in blender for 1 min. 9 x 1 1/4".234 Heat oven to 350 F.Grease pie plate.Cover and blend on high 1 minute.Top with sweetened whipped cream if desired. Bake until no indention remains when lightly touched in center.
3Oranges 2 cSugar. Press into 13 x 9 inch glass FILLING. cut Put all but 1/4 c.Scoop out the flesh and reserve for Let soak for about 4 hours or overnight. Scrub oranges well. Using large spoon. . combine wafers and butter.When oranges are cool enough to handle. Cut each shell in half. CRUST.235 This can be made a day ahead. Set aside.chocolate.plus extra for rol 2 TFresh lemon juice 5 oz Bittersweet . Use knife to swirl chocolate through Israeli Chocolate-Coated Orange Peels Yield: About 80 candies. stirring const Meanwhile. salt.In saucepan. coffee and milk. melt chocolate in double boiler over hot water. place in a large heavy saucepan. replacing the water once. where they are made from the local J Line a baking sheet with wax paper. of the chocolate and the oil in the top of a double boi (Store in an airtight container for up to 3 months. and it freezes well too.) Jack Daniel's Chocolate Ice Cream . and cut in half. cook gelatin. Let cool. . In bowl.finely chopped Not unsweetened 2 tVegetable oil "I first tasted these peels in Israel. Add water to cove Drain and repeat the process.Beat Transfer 1-1/2 cups of coffee mixture to small bowl and fold in chocolate. alternately spoon two mixtures over chocolate crust.
Place cream. Jamaican Chocolate Cake Yield: 12 Servings 1 1/2 cSelf-rising flour 1 1/2 tBaking powder 1 tMixed Spice 3/4 cMargarine. stirring constantly. Blend cocoa powder with hot water and add to flour mixture. milk and vanilla bean in small saucepan over medium heat and bring to boil. softened 3/4 cSuperfine sugar 3Eggs 2 TUnsweetened cocoa powder 2 THot water 1/2 cGranulated sugar 2/3 cWater 2Cinnamon sticks (2") 1/4 cDark rum 2 TSlivered almonds 6 oz Semisweet chocolate. Strain through cheesecloth or a fine sieve. Sift flour. baking powder and Mixed Spice into a bowl. Immediately remove from heat and cool slightly.Makes about 1 1/2 quarts. Beat well with a wooden spoon 2 minutes or 1 minute if using an electric mixer.Slowly add yolks to remianing cream. (165'C. Stir in whiskey and chill. Remove vanilla bean and add a small amount of cream to the yolks.236 Yield: 999 Servings 7Large Egg Yolks 1 cSugar 1 cHeavy Cream 2 cCold Milk 1Vanilla Bean. Generously grease a 5-cup fluted or plain tube pan and dust lightly with flour. stirring briskly. When well chilled. Melt chocolate over hot water in the top half of a double boiler or in the microwave. Stir into cream mixture and strain once more.in pieces Whipped cream Preheat oven to 325'F. Add margarine. broken . pour into an ice cream maker. split 6 oz Chocolate chips 1/2 cJack Daniel's Whiskey Combine egg yolks and sugar in small bowl until smooth and lemon colored. Bake in preheated oven 1-1/4 hours or . Turn mixture into prepared pan.). superfine sugar and eggs.
spreading to give a smooth even coating. Sometimes (OK. stirring to dissolve sugar. Combine granulated sugar and 2/3 cup water in a saucepan. all the time!-). Place cake on a plate. Boil 5 minutes. softened 4 oz Butter. Pipe (with a pastry bag) whipped cream around bottom of cake. for a more bittersweet flavor. Remove from heat. Spoon syrup over cake and let stand 2 hours. softened 1 cCocoa powder 4 cPowdered sugar 2Cream. or milk the cheese and butter in your mixer. Add cinnamon and heat gently. Beat well to get all the lumps out. Jeff's Chocolate Cream Cheese Frosting Yield: 1 Serving 8 oz Cream cheese. Stud top of cake with almonds.237 until well risen and cake begins to shrink from edges of pan. I will add more cocoa powder to taste Judith Olney's Chocolate Buttermilk Cake Yield: 8 Servings 3 cFlour 1 1/4 cCocoa 1 1/2 tBaking soda 1 1/2 tBaking powder . add rum and discard cinnamon. Melt chocolate. carefully spooon over cake. Add some cream if the stuff gets too dry. Sift or stir 1 cup of the sugar with the cocoa powder and mix into the cheese and butter. The exact measurements for the dry stuff is unimportant. Carefully turn out cake onto a wire rack and cool. Let stand several hours. to a spreadable consistency. and cream as needed. Continue adding sugar.
2/3 c frosting. slowly mix in buttermilk mixture. for total of six layers. put in 'fridge'.Grease 3 round.If the cake tops rose during baking. baking powder and cinnamon.Add cooled chocolate mixture. Gently fold in 3/4 c sour cream.238 1 1/2 tGround cinnamon 2 1/4 cButtermilk 1 1/2 cThick sour cream 1 1/2 TInstant coffee crystals 2 cSweet butter 2 1/4 cSugar 2 1/4 c10x powdered sugar 3Eggs 2 1/4 cHeavy cream I. Sour Cream Filling: Beat 3/4 c heavy cream. Judy's Chocolate Pound Cake Yield: 12 Servings 2Sticks butter 3 cSugar 6Large eggs 3 cAll-purpose flour 1/2 tSalt 1/2 tBaking powder 1package .You will need to slice the excess off *after* chilling. Line bottoms with greased wax paper.) III. II. Mix in buttermilk and coffee (dissolve coffee in an equal amount of hot water first. Remove to racks to cool. the layers will not stack well.) Cream 1 1/2 c butter with the sugar until light and fluffy. Sift together flour. Put remaining frosting on sides.Beating on low speed. Chocolate Sour Cream Frosting: Melt remaining (1/2 c) butter. IV.Stir with a wire whisk over low heat until smooth. and freeze immediately. After 1 hour in 'fridge'. Set aside in 'fridge' (covered. or until a straw comes out clean.The Cake: Preheat oven to 350 degrees F. cool. Note: The cakes must be well-chilled before assembly. 3/4 c cocoa. cake. 9" cake pans. Repeat above twice. or they will disintegrate under their own weight during assembly. gradually adding 3/4 c 10x sugar until stiff. but *before* splitting into layers.After they are cooled. split each in half (see note at bottom. Add the eggs one at a time until thick. Chill two hours before serving. Beat remaining (1 1/2 c) heavy cream. Construction: Build layers from the bottom up as follows: Cake. Fold in remaining (3/4 c) sour cream. add remaining (1 1/2 c) x sugar until soft peaks form. 1/3 the filling. baking soda.Beat 'til well blended.Bake about 35 minutes.Add 1/2 c 10x sugar and remaining (1/2 c) cocoa. beat until stiff.) Wrap each layer in wax paper or plastic wrap.
Then loosen around with silver knife.Butter a round springform pan.In a medium-size bowl combine the eggs and Kahlua. one at a time. Blend well. Pour into greased and floured Bundt or tube pan.239 . Cream butter and sugar in large bowl of electri mixer. Lisa. Cool pan on cake rack for 20 minutes. To bake the cheesecake:Preheat the oven to 300 F. In separate bowl. and sour cream. whisking constantly to create a smooth mixture. Cool and set aside. add the eggs in 3 parts. Bake in 325 degree oven for one hour and fifteen minutes. Cool another 30 minutes before removing from cake pan.Pour the mixture into the teflon pan and place in a water bath (a pan holding the cheesecake pan. blend flour. filled halfway with water). My daughter. Stir chocolate in 1/4 cup water over low heat until melted. Add eggs. Add flour mixture alternately with milk to creamed mixture in electric mixer. Add the milk chocolate mixture back into the cheesecake mixture and stir until completely blended. creaming well after each egg. Kahlua Milk Chocolate Cheesecake Yield: 10 Servings ---cheesecake :--1 lb Cream cheese. opt. whisking them together.Once the cream cheese mixture is softened and lump free. .In another medium-size bowl place the melted milk chocolate. scraping down the sides of the bowl after each addition. m ---crust :--3 oz Good-quality milk chocolate 3 TSweet butter 1/4 cGround hazelnuts 1/4 cCrushed cornflakes prepare the cheesecake mixture: In a large mixing bowl with a paddle attachment cream together the cream cheese. and I developed this recipe. then slowly whisk in a little of the cheesecake mixture.such as godiv. but you might want to dust on a little powdered sugar. This cake really doesn't need a frosting. Bake the cheesecake until the center is .German sweet chocolate 1/4 cWater 3/4 cMilk 1 tVanilla 1/2 tAlmond extract. scraping down the sides of the bowl often. softened 1 lb Granulated sugar 1 cSour cream 7lg Whole eggs 1/2 cKahlua 4 oz Good-quality milk ch ocolate. Add melted chocolate. baking powder and salt with a fork. Stir in flavorings. Another popular item when I was catering. sugar.
Slowly mix in the sugar. remove the cheesecake from the refrigerator and take it out of the springform pan. combine all but the optional ingredients and melt them in the top of a double boiler until the chocolate melts. For the topping. crush the wafers and pat the crumbs into a greased 9" pie pan. peanut butter. Fold this mixture into the remaining whipped cream until totally blended. decorate the top with crushed peanuts and white and dark chocolate shavings before serving. To serve: When ready to serve.Take the cheesecake out of the refrigerator and pour the milk chocolate crust on top. If desired. pressing evenly ont the bottom and sides. and chill in the freezer for at least 20 minutes. Fill the pie shell. . Spread the mixture on the cooled peanut butter pie. Cool slightly. starting from the center and working out. Whip the cream and vanilla until firm. Chill or freeze until ready to serve. whip the cream cheese until fluffy. and melted butted. and fold in the hazelnuts and cornflakes. To prepare the hazelnut crust:In a double boiler melt the milk chocolate and butter and stir until completely dissolved. melted 1 cHeavy cream 1 TPure vanilla extract --------------------------TOPPING------------------------------oz Semisweet chocolate tb Butter tb Salad oil /8 ts Pure vanilla extract Crushed peanuts (opt White chocolate shav Dark chocolate shaving For the crust. about 1 1/2 hours.240 solid.Invert the cake onto a large serving plate so the crust is on the bottom and serve Kate's Kiss Off Chocolate Peanut Pie Yield: 8 Servings ---FILLING--8 oz Softened cream cheese 1 cSugar 1 cCreamy peanut butter 2 TButter. For the filling. Blend 1/3 cup of the whipped cream into the peanut butter mixture. smooth the top. Remove from the water bath and let the cake cool completely. Place back in the refrigerator and allow to set overnight.Remove from the heat. Then chill in the refrigerator.
(Chilling it overnight intensifies the flavor. Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer. softened 1 cSugar. then pipe whipped cream on top. place the 4 egg whites in a clean copper or stainless steel bowl and whisk. around 5 minutes. 3. light texture. While the yolks are beating. 2. then add the remaining cream. Working quickly. VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe. softened 16 oz Cream cheese. This mousse can be poured into small individual serving dishes or into 1 larger dessert dish. Chill for 4 hours. well chilled 6Egg 2 TConfectioner's sugar 2 TCreme de cacao 1 TVanilla extract Melt the chocolate over hot water. whip the cream until it forms medium-stiff peaks. Let it cool until only warm. then fold in the whites until just blended.) The mousse may be frozen for up to 2 weeks.241 Kit's Chocolate Mousse Yield: 12 Servings 18 oz Semisweet chocolate 2 cHeavy cream. When it is fully incorporated. preferably by hand.Separate 4 of the eggs and set the whites aside. Chill at least 4 hours before serving. until the whites start to stiffen. add the liqueur and vanilla. add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. 5. divided 2Eggs 1/4 tSalt 2 tVanilla extract 1 cFlour. then fill it with the mousse. all purpose . 4. Beat until eggs are thick and lemon colored. Sprinkle on the confectioners' sugar and beat until you have firm peaks. Stir until smooth. Marbled Double Chocolate Cheesecake Squares Yield: 20 Servings 1/2 cButter. Do not overbeat or the mousse will lose some of its smooth. While the chocolate cools. Remove from the freezer and let it sit in the refrigerator overnight before serving.
It should be thin and evenly spread. such as . set aside. Melt the remaining white chocolate and drizzle it all over. 1/2 cup sugar and salt until smooth. beating until soft dough is formed. blend well. Or maraschino cherries Recipe by: Debbie Puente Melt the bittersweet chocolate with 1/2 of the white chocolate and stir in the rice krispies and nuts. gradually add butter to mixture. lift from pan using foil edges.To serve. extending edges over side of pan. Spread this on a pizza pan or round serving platter. beat butter.krispies 1 cChopped macadamia nuts Red candy.chocolate 2 cCocoa krispies or rice . This will kind of look like melted cheese. mix 1 cup batter with topping.Drop tablespoons of reserved flavored batter over top. In a small mixing bowl. 1/4 cup at a time. over flavored batter.chocolat e 12 oz White (or "almond bark") .Top with the red jelly candies.242 1/2 cHershey's chocolate topping 1/4 cHershey cocoa 1/4 cSemi-sweet chips. Beat cream cheese and remaining 1/2 cup sugar until smooth. In seperate bowl.red jelly rings. Maui Chocolate Pizza Yield: 12 Servings 12 oz Semi or bittersweet . . melted Recipe by: Unknown Heat oven to 350 degrees F. Bake to 40 minutes or until cheesecake is firm and top is slightly puffed. Press dough onto bottom of prepared pan. About 20 squares. Note: Get creative with the toppings so it really looks like pizza.Gently pour vanilla batter. Pour 1 cup of topping-flavored batter over dough. cut into squares.Coll completely in pan on wire rackl refrigerate. stirring until well blended. Line 8 or 9 inch square baking pan with foil.Stir melted chocolate into remaining flavored batter. gently swirl with knife or spatula for marbled effect. Add eggs and vanilla. I somet pepper) and what ever I can find. Stir together flour and cocoa. Garnish as desired.
Add the walnuts and the chocolate chips. mix together the sugar. baking powder.cold water 1 1/2 tVanilla extract fluffy .chocolate frosting.. Mixture should be very thick and sticky. Bake at 325F for 30-35 minutes and then remove from oven.) Mayonnaise Chocolate Cake Yield: 16 Servings 3 cFlour. baking 3 tBaking soda 1/2 tSalt 1 1/2 cMayonnaise or salad dressing 1 1/2 cSugar 1 1/2 c. sifted 1/3 cCocoa. unbleached. except to us! . Shape into two loaves and place on either side of a cookie sheet.243 May Wallins' Chocolate Chip Mandel Bread Yield: 2 Loaves 3/4 cSugar 1 cOil 4Eggs 3 1/2 c-4 cups flour 1 tBaking powder 1 tVanilla 1 tAlmond flavoring 8 oz Shelled walnuts 12 oz Chocolate chips In a large bowl. or until slices are light brown. and mix well. oil and eggs. Cut into slices while still warm and return to the oven for another 5-10 minutes. Enjoy! These are absolutely WONDERFUL!!! A note: This is a well guarded secret from a friend of ours who swore she would never give it to anyone and to this date she hasn't. 1 cBrown sugar. Add the sifted flour. packed 3 THalf and half or light cream 3 TButter or regular margarine . vanilla and almond extracts..
Cook over medium heat. stirring constantly.Mix well. cocoa. 2 g saturated fat. Bake in preheated 350 degree F.Frost with Fluffy Chocolate Frosting. sugar substitute and cinnamon. Cut in squares.loses sweetness when heated. place 1/3 cup of the cocoa mix in a mug. Remove from heat.Boil 1 minute.Beat with electric mixer at high speed until of a spreading consistency. 4 mg cholesterol. in a storage container combine dry milk powder. 413 mg potassium milk exchange. dry place up to 8 weeks. 14 g carbohydrate. cocoa powder. Stir in chocolate chips and vanilla. Mexican-style Hot Chocolate Yield: 9 Servings 2 3/4 cNonfat dry milk powder 1/2 cUnsweetened cocoa powder 1/2 cPowdered sugar substitute* 1 tGround cinnamon *Not aspertame . stir to mix.Makes 9 servings. oven 40 minutes or until cake tests done.Combine mayonnaise and sugar in a mixing bowl. 8 g protein. semisweet 1/2 tVanilla extract Sift together flour. baking soda and salt. about 2 minutes. Add dry ingredients to mayonnaise mixutre. For each serving. 120 mg sodium. 4 g total fat.Add 2/3 cup boiling water.244 1/3 cChocolate chips. and butter in a saucepan. set aside. beating until well blended. Cool in pan on rack. 1/2 fat Mile-High Chocolate Cake . serving 113 calories.Beat with electric mixer at medium speed until blended. For cocoa mix.Cover and store in a cool. . light cream.Gradually beat in cold water and vanilla. FLUFFY CHOCOLATE FROSTING: Combine brown sugar.Pour batter into greased 13 x 9 x 2-inch baking pan. until mixture comes to a boil. each 8 oz.
sifted 1Egg white. Remove from pans. one at a time. Top with third cake layer and frost sides and top with remaining frosting. Pour batter into 3 greased and wax paper lined 8-inch round cake pans. To assemble cake. until light and fluffy. Place over hot water. Make a well in the center and add egg white. place one cake layer on serving plate. Pour in the chocolate mixture. Blend until smooth. using an electric mixer set on medium speed. Sift confectioners' sugar into a large mixing bowl. Top with second cake layer and spread a layer of frosting. and lemon juice.Add eggs.Cream the shoretening and sugar together in a mixing bowl. Beat in vanilla and cocoa mixture. cool completely on racks. stir until melted.Remove from heat.Let stand while mixing other ingredients. COCOA ICING: Combine butter.245 Yield: 16 Servings 1/2 cCocoa. Cool in pans on racks for 10 minutes. sifted 1 cButtermilk ---cocoa frosting--1/2 cButter or regular margarine 1 oz Baking chocolate 1 lb Confectioners' sugar. and chocolate in the top of a double boiler. hot water and baking soda in a small bowl. Milk Chocolate Popcorn Yield: 1 Serving 12 cPopped popcorn 2 1/2 c(12oz can) salted peanuts 1 cCorn syrup 1/4 cButter or margarine 2 c11 1/2 oz bag Milk chocolate . beating well after each addition. Add milk to make frosting of a spreading consistency. cool to room temperature.Add flour alternately with the buttermilk to creamed mixture beating well after each addition. large 1 tVanilla extract 1 tLemon juice 3 TMilk Combine cocoa.hot water 2 tBaking soda 1/2 cVegetable shortening 2 cSugar 2Eggs. vanila. large 2 tVanilla extract 2 1/2 cFlour. Spread with Cocoa Icing. using an electric mixer set at medium speed. unbleached. oven for 25 minutes or until cakes test done. Bake in a preheated 350 degree F. baking 1/2 c.
mix well.proceed as above. Makes about 14 cups. Mocha Chocolate Cheesecake .246 Chips In a large. Mini Chocolate Chip Cheesecakes Yield: 8 Servings 1 1/3 cGraham cracker crumbs 1/3 cSugar 1/4 cHershey's cocoa 1/3 cButter or margarine. Make 2 1/2 dozen.Bake 20 minutes or until set. Cook over medium heat until mixture boils. press equal portions on bottom of prepared cups. combine popcorn and nuts. Refrigerate leftovers. melted 2 cHershey's mini chips semi-s 24 oz Cream cheese.conde 3Eggs 2 tVanilla Heat oven to 300^. sugar. stirring constantly. roasting pan.Add eggs and vanilla. In a large. In small saucepan over low heat. beat cheese until fluffy. cocoa and butter. corn syrup and butter. ~* If cooking spray is used.Gradually beat in sweetened condensed milk and melted chips until smooth.In large mixer bowl. melt 1 C. remove with narrow spatula. cool baked cheesecakes. chips. 3-8o 1cn Eagle brand sweetened . Stir together crumbs.Freeze 15 minutes. Top with remaining chips. heavy saucepan combine chocolate chips. greased. Cool. softened. refrigerate. pour over popcorn toss well to coat. Store in an airtight container for up to two weeks. Paper-line or spray with cooking spray~* 30 muffin cups. MINI CHIP CHEESECAKES:Omit melted chips . Spoon batter into cups. Cool completely. Bake in a preheated 300 degree oven for 45 minutes stirring frequently.
Mocha Chocolate Chip Cheesecake Yield: 10 Servings 2 1/4 cGraham cracker crumbs 2 1/3 cButter. unflavored gelatin 14 oz Sweetened condensed milk 1 cChocolate chips * * Cholcolate chips should be the Little Bits chocolate Chips and they a In large bowl.Beat in eggs and flour. whipped 12 oz Seimi sweet choc. melted chocolate.247 Yield: 1 Serving 1Graham cracker pie crust. turn oven down to 300 and bake for one hour.Chill until firm (about 2 hours).9 inch 8 oz Semisweet chocolate 24 oz Cream cheese.Turn off the heat. . Preheat oven to 450.Pour mixture over crust. vanilla and cream to the cheese mixture and beat until thoroughly blended.Bake for 12 minutes. crack the door open and leave the cake in the oven for another hour.Cool crust and grease sides of pan. Dissolve coffee in 2 tablespoons hot water.Add the coffee. melted ** 4 tInstant coffee 16 oz Cream cheese. Run knife around Makes 1 9-inch Cheesecake .chips * 1/2 cMilk 1Env. Pour into prepared pan. softened 2 cHeavy cream. combine milk and instant coffee. softened 3/4 cSugar 3Eggs 3 TFlour 1 TInstant coffee 1 tVanilla 1 cHeavy cream Bake crust in bottom of springform pan 8-10 minutes at 350. 1 cup little bits chocolate ch In small saucepan. sprinkle gelatin on top Fold in whipped cream and remaining 1 cup of little bits chocolate chips. combine grham cracker crumbs. Cream cheese and sugar together until light and fluffy. Melt chocolate over low heat.Remove from oven and cool.Remove from heat and cool slightly.
Bake for 25 minutes or until muffins are lightly browned. or until cereal softens. Combine cereal and milk in large bowl and let stand 2 minutes. Add flourmix. mixing well after each addition. Stir in banana.Mix in the baking powder. 4. salt & cream of tartar.Mix thoroughly. 7. . stir together flour. In a medium bowl. 5. stirring only once until combined and evenly moist.Add the tofu. Spoon batter into oiled muffin tins. mashed(1 banana ) Preheat oven to 400 F. 6. mashed 2 tBaking powder 1/2 tSalt 1/2 tCream of tartar 3/4 cWater 1 cChocolate chips 2 cAll purpose flour Cream together the shortening & brown sugar. Muffins ( Chocolate Chip ) Yield: 12 Muffins 3 TShortening 3/4 cBrown sugar 1 oz Tofu.Slowly blend in the water.248 Muffins ( Chocolate Banana ) Yield: 12 Servings 1 cFlour 2 tBaking powder 1/2 tSalt 2 TCocoa Powder 1/3 cSugar 1 1/2 cKellogs All Bran cereal 3/4 cMilk 1/4Egg substitute or 1 egg 2 TOil 1 cBananas. Line 12 muffinpans with paper liners or spray with Pam.Add the flour a cup at a time.Beat well. or when the tops are lightly browned.Stir in the chocolate chips. cocoa powder and sugar.salt. 3. Spoon batter in muffin cups.Bake in a preheated 350F oven for 20 to 25 minutes. Add egg or substitute and oil to cereal. 2. baking powder.
salt and sugar. semi-sweet tb Corn syrup.Water.249 Muffins ( Chocolate Fudge ) Yield: 12 Muffins 3/4 cBoiling water 1 cChocolate chips 1/4 cButter 2 cFlour 1 TBaking powder 1/2 tSalt 1/2 cSugar 1Egg. creamy /3 cSugar. baking powder. divided /3 cPeanut butter. melted --------------------------FILLING------------------------------/3 cChocolate chips. stirring constantly. light. beaten 1/3 cShortening.Add the egg.Fill paper lined muffin tins full with batter. Combine the boiling water. milk. chopped Egg whites ts Vanilla cHeavy cream.Set aside. melted 1/2 cMilk 1/2 cSour cream 3/4 cChopped walnuts 1/2 cChocolate chips Preheat the oven to 400 degrees F. whipped . shortening. . chocolate chips and butter and melt over low heat.Blend until just moistened.crushed 3 TButter. + 2 Tbsp /4 c Peanuts.butter sandwich cookies.Fold in the walnuts. Nutter Butter Chocolate-Peanut Butter Pie Yield: 8 Servings ---CRUST--14Nutter Butter peanut . Sifr together the flour. sprinkle with remaining chocolate chips and bake for about 20 minutes. divided tb . sour cream and melted chocolate mixture.
Drizzle half of the chocolate mixture over the filling. Fold the egg white mixture into the whipped cream. Nutty chocolate & mashmallow muffins Yield: 15 Servings 2 TCooking chocolate melted 1/2 cMelted marg or butter 1 cSour cream or yoghurt 1/2 cBrown sugar 1Egg 1 tVanilla 1 1/2 cFlour 1 tBaking powder 1/2 cWalnuts 3/4 cChopped marshmallows Preheat oven to 400f Prepare muffin pans Put first 6 ingrediants in a bowl and mix well. 3 Tbsp corn syrup. Pour into a bowl and stir in the peanuts. Gradually add 2 Tbsp sugar. Add the remaining ingrediants except the marshmallows. Pull a knife across the lines at 1 inch intervals. FREEZE UNTIL FIRM.250 Prepare the crust by combining cookies and butter. Beat the egg whites until foamy. 1/3 cup sugar.Remove from the freezer 10 minutes before serving. . blend until just mixed. Then fold in the peanut butter mixture. using an electric mixer at high speed. COOL. Press into bottom and up sides of a 9" pie plate. Remove from heat and COOL WELL.Top with the remaining filling. glossy peaks form when the beaters are slowly lifted. add marshmallows. Combine the chocolate chips. and 3 Tbsp water in a 2 quart saucepan. Pour half of the peanut butter mixture into the crust. Drizzle the remaining chocolate in parallel lines over the filling. CHILL UNTIL SET. Bake for -20 min. Beat in the vanilla and continue beating until stiff. Wrap securely in aluminum foil. Meanwhile combine the peanut butter. Cook over simmering water until the chocolate melts and the mixture is smooth. beating well after each addition. Cook over medium heat. 1 Tbsp corn syrup and 1 Tbsp water in the top of a double boiler. Return to the freezer and CONTINUE FREEZING 8 HOURS OR OVERNIGHT. stirring constantly until the sugar is dissolved and the mixture is well blended. 1 Tbsp at a time.
Chill until firm.Remove from heat. stir until chips are melted and mixture is smooth. stirring constantly.Cool in pans on racks for 10 . combine marshmallow cream. Beat.Add remaining 1/3 c of buttermilk and eggs.Bring to a FULL ROLLING BOIL over medium heat. set on medium speed. butter and salt.Add nuts and vanilla extract. sugar. (1 jar) 1 1/2 cSugar 2/3 cEvaporated Milk 1/4 cButter 1/4 tSalt 1 1/2 cMint-Chocolate Chips.Pour batter into 2 greased 8-inch round cake pans.Add Mint-Chocolate chips. instant coffee. Cut into 1-inch squares. Pour into foil-lined 8-inch square pan. evaporated milk. cocoa.Nestles 1/2 cChopped Nuts 1 tVanilla Extract In heavy gauge saucepan.whipped cream--1 cHeavy whipping cream 2 TSugar 1 tVanilla extract Sift the cake flour. baking soda and salt together in a large mixing bowl. for 2 minutes.251 Nutty Chocolate Mint Fudge Yield: 12 Servings 7 oz Marshmallow Cream.Add the shortening. large sweetened . Old World Chocolate Cake Yield: 12 Servings 1 1/2 cCake flour.Bake in a 350 degree F preheated oven for 30 minutes or until cakes test done. sugar. 2/3 c of the buttermilk and vanilla. for 2 more minutes. baking 1 TInstant coffee 1 1/3 tBaking soda 3/4 tSalt 2/3 cVegetable shortening 1 cButtermilk 1 tVanilla extract 2Eggs. sifted 1 1/4 cSugar 1/3 cCocoa.Beat with an electric mixer. about 2 hours. at medium speed.
Refrigerate until serving time. and completely cool. Beat with electric mixer.Place one cake layer on serving palte.252 minutes. SWEETENED WHIPPED CREAM: Chill mixing bowl and beaters.Morsels Granulated sugar Preheat oven to 375° F. Stir in morsels. you will have butter. Bake for 8 to 10 minutes or until edges are set but centers are still soft.) Old-Fashioned Peanut Butter Chocolate Chip Cookies Dessert Yield: 42 Servings 1 1/2 call-purpose flour 1 tbaking soda 1 c(2 sticks) butter . peanut butter.butter 1/2 cgranulated sugar 1/2 cpacked brown sugar 1 tvanilla extract 1large egg 1 3/4 c(11.5-oz.) NESTLÉ® . and vanilla in chilled bowl. softened 1/2 ccreamy or chunky peanut .or margarine.DO NOT overbeat. Press down slightly with bottom of glass dipped in granulated sugar. at high speed. Combine flour and baking soda in small bowl. granulated sugar. Remove from pans. pkg. (If you do.Place cream. Beat butter. Spread with Sweetened Whipped Cream.TOLL HOUSE® Milk Chocolate . Top with second cake layer. brown sugar and vanilla extract in large mixer bowl until creamy. Comments: Everyone will love this classic cookie combination of peanut butter and chocolate! . Frost cake with remaining Sweetened Whipped Cream. Cool on baking sheets for 4 minutes. until soft peaks form and mixture is of a spreading consistency. sugar. remove to wire racks to cool completely. Gradually beat in flour mixture. Beat in egg. Drop dough by rounded tablespoon onto ungreased baking sheets.
Olive Garden Chocolate Chip Cookie Dough Cheesecake
Yield: 1 Serving 2 TMargarine 2 1/2 cChocolate cookie crumbs 2 lb Cream cheese; soft 1 cSugar 4Eggs 1 tAll-purpose flour 1 tVanilla 1 cSour cream 1 lb Refrigerated chocolate chip --- cookie dough 2 oz Chocolate chips Toppings 1 pt Heavy whipping cream; whip Chocolate chips Chopped walnuts Preheat oven to 325~.CRUST-Generously grease the bottom and sides of a 10 springform pan.Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan.FILLING-Using an electric mix on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth.Add vanilla and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust.Cut cookie dough into golfball sized chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter.Bake for 60 minutes. Turn off the oven and open the door to the broil position. Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve. To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts.
One Bowl Chocolate Fudge
Yield: 24 Servings 1package 8 squares semisweet - chocolat 2/3 cSweetened condensed milk 1 tVanilla 1/8 tSalt 1 cChopped walnuts
Microwave chocolate and milk in 1 1/2 quart microwavable bowl on high for 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted and smooth. Stir in vanilla, salt and walnuts. Spread in greased 8 x 4 or 9 x inch loaf pan. Refrigerate until firm, about 2 hours; cut into small squares.
Yield: 1 Serving -----crust----1 cChocolate wafer crumbs; - * see note 1/4 tGround cinnamon 3 TButter or margarine; melted -----filling----32 oz Cream cheese; softened 3/4 cSugar 4Eggs 1/2 cSour cream 1 tVanilla 1 cSemisweet chocolate chips 2 TOrange liqueur 1/2 tGrated orange peel *I've just recently found Oreo Cookie crumbs in a box. A great time saver for the lazy. Heat oven to 325 F. Mix crumbs, cinnamon, and butter. Press onto bottom of 9-inch springform pan. Bake 10 minutes. Increase oven temperature to 350 F. Beat cream cheese and sugar at medium speed with electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Separate batter into 2 equal parts. Blend chocolate into one part. Blend liqueur and peel into remaining part. Pour chocolate batter over crust. Bake 30 minutes. Reduce oven temperatue to 325 F.
Spoon remaining batter over chocolate layer. Continue baking another minutes. Turn off oven and prop open oven door; remove cheesecake when oven has cooled. Loosen cake from rim of pan. I think cheesecake in general is best when chilled over night, but it is not necessary.
Pantry Chocolate Lime Pie
Yield: 8 Servings 1package Unflavored gelatin - 1/4 oz 2 TPLUS 1/4 cup water 1package 3 3/8 oz pkg instant - vanilla pudding 1 1/2 cNon-fat milk 1/3 cFreshly squeezed lime juice 1 cFrozen light whipped - topping defrosted 2 tLime zest 1Ready-made chocolate pie - crust In a small bowl, sprinkle gelatin over 2 tablespoons cool water. Allow to soften 5 minutes. Boil 1/4 cup water and pour over gelatin, stirring until gelatin is dissolved. Place in refrigerator until cool, about 10 minutes. Meanwhile, place pudding mix in large bowl. With electric beaters, mix in milk and lime juice, then whipped topping and lime zest. Set aside until gelatin is cool. With beaters again, combine gelatin mixture with pudding mixture. Pour into crust and chill several hours or overnight.
Peanut Butter and Chocolate Cookie Sandwich Cookies
with wooden spoon. baking soda and salt. Serve immediately. remove from cookie sheet to wire rack. stir in remaining 2 tablespoons flour and peanut butter chip mixture. pressing down slightly. Place 1 marshmallow on flat side of 1 chocolate cookie. blending well. roll in additional sugar.and divided 1 1/4 cSugar. Cool slightly. melt peanut butter chips and 3 tablespoons softened butter. blend thoroughly. egg and vanilla. In small saucepan over very low heat. Microwave at MEDIUM (50%) 10 seconds or until marshmallow is softened. remaining 1/4 cup sugar and melted butter into remaining batter. Repeat with remaining marshmallows and cookies. place a peanut butter cookie over marshmallow. In large mixer bowl. Blend cocoa. Roll both doughs into 1" balls. melted Additional sugar 24lg Marshamllows Recipe by: unknown Heat oven to 350'F. cool slightly. Peanut Butter Chocolate Rice Krispie Treats Yield: 1 Serving 2 cSugar . Remove 1 /4 cups batter and place in a small bowl. divided 2 tBaking soda 1/4 tSalt 1/2 cHershey's cocoa 5 TButter or margarine. Makes about 2 dozen sandwich cookies. Add corn syrup. Bake 10-11 minutes or until set. Combine 2 cups flour. beat remaining /2 cup softened butter and 1 cup sugar until light and fluffy.256 Yield: 24 Servings 1/2 cReese's peanut butter chips 3 TPlus 1/2 cButter or margarine softened . divided 1/4 cLight corn syrup 1Egg 1 tVanilla extract 2 cPlus 2 TAll-purpose flour. add to butter mixture. Cool completely. Remove from heat. Place on ungreased cookie sheet. Refrigerate both batters 5-10 minutes or until firm enough to handle.
257 2 cCorn syrup 18 oz Peanut butter 8 cRice Krispies 6 oz Butterscotch morsels 6 oz Semi-sweet chocolate chips Bring sugar and syrup to a boil. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake -9 minutes for a chewy cookie.When cool. Sprinkle butterscotch and chocolate morsels over top. remove to wire rack.chips (12 oz) Heat oven to 375'F. Peanut Butter Oatmeal Chocolate Chip Cookies Yield: 52 Servings 1/2 cButter 2 TButter 1/2 cPeanut butter 2 TPeanut butter 3/4 cFirmly packed brown sugar 1/2 cGranulated sugar 1Egg 1 tVanilla 1 1/2 cAll-purpose flour 1 tBaking soda 1 tSalt (opt) 3 cOld-fashioned oats. Cool 1 minute on cookie sheet. mix well. . baking soda and salt.Add peanut butter and cook. Makes 4-1/2 dozen cookies.Remove from heat and pour hot mixture over cereal. Press morsels into bar mixture lightly with spoon. Beat in egg and vanilla. cool. cut into bars and store at room temperature. Beat butters and sugar until fluffy. 10-11 minutes for a crisp cookie. Mix quickly and thoroughly. uncooked 1package Semisweet chocolate . Add combined flour. Stir in oats and chocolate chips.Spread in a greased 9x12x2 inch pan. stirring until well blended. store tightly covered.
Bake in a preheated oven for 8-10 minutes. Mix butter. fold in pecans and chocolate pieces.all-purpose. Stir in sugars. shortening.firmly packed 1Egg 1 tVanilla 1 3/4 cFlour. Drop by teaspoons on ungreased cookie sheets about 2" apart.& Milk Chocolate Morsels 4large eggs 3 1/2 cmilk 1bottle (22 fl.chopped 1package .sifted 1/2 tBaking soda 1/2 cPecans. Cool cookies for 5 minutes on cookie sheet before removing them and cooling them on a rack.semisweet Preheat oven to 375'F. stir in dry ingredients.258 Peanut-Pecan Chocolate Chip Cookies Yield: 48 Servings 1/4 lb Butter 1/4 cVegetable shortening 2 TPeanut butter 1/2 cSugar 1/2 cBrown sugar. oz.) Chocolate .HOUSE Peanut Butter .Flavor NESTLÉ NESQUIK Syrup 3/4 cpacked brown sugar 2 tvanilla extract Powdered sugar Preheat oven to 350° F. .Chocolate pieces. or until edges of cookies are lightly browned. Grease 13 x 9-inch baking dish. Peanutty Chocolate Bread Pudding Dessert Yield: 15 Servings 10 cFrench bread cubes 1 c(6 oz.) NESTLÉ TOLL . and vanilla. and peanut butter until soft and fluffy. egg.
Melt in chocolate add yolks-beaten. Chocolate sauce. boil juice and sugar 5 minutes until sugar is melted. Place in 250 oven bake until brown. Beat eggs in large bowl.259 Place bread cubes in prepared baking dish. sugar and vanilla extract. Sprinkle morsels over bread. Fill centers with cherries and almonds mixed together. Sprinkle with powdered sugar before serving. Nesquik. Pears Au Chocolat Yield: 4 Servings 4Large or 8 small 1/2's .of canned pears 4 TChopped maraschino cherries 4 TChopped almonds 6 TSugar 2Egg whites 1cn Left over pear juice 1/4 cSugar 2 oz Chocolate. pour over bread mixture. Add liquor and pour hot sauce around edge of pears. Stir in milk. 45-60 minutes. Remove and cool slowly but dont chill. Bake for 60 to 65 minutes or until knife inserted near center comes out clean. Serve with warm chocolate sauce. Cook 3 minutes. Pecan-chocolate Chip Pie Yield: 6 Servings ---DOUGH--1/2 lb Butter 1/2 lb Cream cheese . Beat egg whites with 6 tbs sugar until stiff and spread over pears.dark sweet 2Egg yolks 2 TRum or Sherry Place pear halfs in baking dish. Cool slightly.
about 35 to 40 minutes. Mix until smooth and then mix in the pecans and butter. Remove the dough. molasses.Chocolate . Mix until just incorporated. brown sugar and vanilla. total) .NESTLÉ .Butter) 1 cpowdered sugar 2 Thot water Preheat oven to 350° F.TOLL HOUSE Semi-Sweet . divided 1large egg. CREAM CHEESE and vanilla together in a mixer or processor.c Pecans tb Unsalted butter Eggs cDark corn syrup /4 cMolasses /2 c Brown sugar ts Vanilla extract /4 cChocolate chips (or more) FOR DOUGH: CREAM BUTTER. broken into . Roll out to make a . corn syrup. In a mixing bowl combine eggs. form into three balls and wrap in plastic wrap. beaten 1bar (2 oz.Morsels. Unfold one pastry sheet on lightly floured surface.25 oz.puff pastry sheets. Makes three 10-inch pies.) frozen .) NESTLÉ TOLL . Pour this filling into the pie crust and sprinkle with the chocolate chips. Grease 2 baking sheets. Petit Pain Au Chocolat Dessert Yield: 8 Servings 1pkg. Remove from heat and set aside. thawed 1 c(6 oz. Uncooked dough can be frozen up to two months.pieces 2 Tbutter or margarine (we .recommend LAND O LAKES® .HOUSE Milk Chocolate . FOR FILLING: MIX PECANS AND BUTTER in a small saucepan over medium heat and cook until butter turns a golden color. Freeze uncooked balls of dough or freeze dough in pie tins. Chill one hour before using. Remove from the oven and let the pie cool before serving.Baking Bar. (17.260 2 tVanilla 2 cFlour --------------------------FILLING------------------------------. Place on the middle rack of a preheated 350F oven and bake until the center of the pie is set. Reduce speed to low and add the flour.
add sugar gradually. or until done. Spread Pineapple Fluff Frosting (see recipe) between layers and on top . Cool on baking sheets for 2 minutes. add baking powder salt and soda.melted 3/4 cMilk 1 tVanilla 1/3 cBoiling water Sift flour once. Add flour alternately with milk. Comments: A finalist in the 2000 Share The Very Best Recipe Contest. croissant lovers will enjoy this puff pastry filled with milk chocolate morsels and baked until golden brown. Brush edges lightly with beaten egg and fold squares to form triangles. if necessary. stirring until smooth. Cut into 4 squares. remove to wire racks to cool completely. unbeaten 2Egg yolks. beating quickly and thoroughly Bake in two greased deep 9-inch layer pans in moderate oven (350 degrees F) 30 to 35 minutes. then delicately drizzled with a sweet chocolate icing. sifted 2 1/4 tBaking Powder 3/4 tSalt 1/2 tSoda 2/3 cButter or shortening 1 1/4 cSugar 1Egg. Cream butter thoroughly. and sift together three times. Microwave at additional 10. Add chocolate and blend. Melt baking bar and butter in small. Place on prepared baking sheet about 2 inches apart. Stir in sugar. adding additional water. this recipe was submitted by Constance Ipema of Orland Park. measure. Add vanilla.261 10-inch square. stir. Brush top of each pastry with beaten egg. For simple elegance in the morning or evening. one at a time beating well after each. Drizzle icing over pastries. Press edges to seal. a small amount at a time. beating after each addition until smooth. Bake for 15 to 17 minutes or until puffed and golden. stirring until icing is smooth. Place 2 tablespoons morsels in center of each square. unbeaten 3 oz Unsweetened chocolate. Add water. then add boiling water. and cream together until light and fluffy. Pineapple Chocolate Cake Yield: 1 Serving 2 1/3 cCake flour. Repeat with remaining pastry sheet. microwave-safe bowl on HIGH (100%) power for 30 seconds. IL.to 20-second intervals. Add egg and egg yolks.
Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds.nuts 2 tfinely shredded orange peel 1/2 csugar 2 Tall-purpose flour 6large egg yolks 1 1/2 cmilk 16-ounce package white . Grease and lightly flour three 8x1-1/2-inch round baking pans. ) 45 minutes. 1 teaspoon vanilla. remaining 1/3 of batter may be baked in 15 greased medium cup-cake pans in moderate oven (350 degrees F. This cake may be baked as follows: bake about 2/3 of batter in greased pan. 8x8x2 inches.shards (optional) Preheat oven to 350 degrees F. Pistachio Cake with White Chocolate Buttercream Yield: 12 Servings 1 2/3 call-purpose flour 4 tbaking powder 1/2 tbaking soda 3/4 cbutter (no substitutes). Double recipe for three 10-inch layers. in slow oven ( 325 degrees F. . Alternately add flour mixture and buttermilk or sour milk. or until done.baking bars 1 1/2 tvanilla 1/2 talmond extract 1 cbutter. Stir together flour.softened 2 csugar 1 tvanilla 1 talmond extract 1 cbuttermilk or sour milk 6large egg whites 1 1/2 ctoasted chopped pistachio . and baking soda. and 1 teaspoon almond extract. set aside.softened (no substitutes) 1recipe Caramelized Pistachio . or until done. . set aside. Add the 2 cups sugar. beating on low to medium speed .) 25 minutes. baking powder.262 and sides of cake. beat until fluffy.
In a medium mixing bowl. whisking constantly. stirring as needed with a wooden spoon. top with Caramelized Pistachio Shards. Remove from heat. Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy. Pour batter into prepared pans. Pour La France Chocolate Decadence . ----. Meanwhile. Gently fold beaten egg whites into batter. Using two forks. set aside. Bake in preheated oven 6 to 8 minutes or until lightly toasted. shaking skillet occasionally to heat sugar evenly. Cook over medium heat until bubbly.263 just until combined.Caramelized Pistachio Shards ----Preheat oven to 350 degrees F. If desired. Beat mixture with a wire whisk until combined. Cook for 2 minutes more or until sugar is melted and lightly golden. When sugar begins to melt. reduce heat to low. Add white baking bars. Remove cakes from pans and cool thoroughly on wire racks. if desired. store tightly covered. Add cooled baking bar mixture. Serve immediately or cover and store cake in the refrigerator for up to 3 days. lifting slightly as you pull. Fold in the pistachio nuts and the orange peel. Cook 2 minutes more. Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean. Let stand for 1 minute. pipe decorative lines along the edges and down the sides of the cake. Let stand at room temperature for 30 minutes before serving. Remove from heat. add egg yolks. and 1/2 teaspoon almond extract. one-fourth at a time. Gradually beat hot milk into egg mixture with the wire whisk. Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl. Immediately pour over nuts on hot baking sheet. cool to room temperature. using a decorating bag fitted with a star tip. Sprinkle 1 tablespoon chopped pistachios onto prepared foil. Heat over medium-high heat until sugar begins to melt. coat foil with nonstick cooking spray. gently pull caramel mixture as thinly as possible. Let cool for 1 minute. stir until smooth. Let cool thoroughly on foil. Break into pieces. 1-1/2 teaspoons vanilla. Spread between layers and over cake. beat egg whites until stiff peaks form (tips stand straight). Thoroughly wash and dry beaters. Cover surface with plastic wrap to prevent skin from forming. Remove pan from heat. Cool in pans on wire racks for 10 minutes. Just before serving. return entire mixture to saucepan. Stir in 1/2 teaspoon hot water. Makes 12 servings. beating on low speed after each addition until combined. Do not stir. Line a cookie sheet with aluminum foil. Transfer mixture to a bowl. Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling. place 1/3 cup sugar in a heavy 10-inch skillet.
264 Yield: 6 Servings 1 cButter or margarine 1 1/3 lb Dark semi-sweet chocolate 1 TGranulated sugar 1 TUnsifted all-purpose flour Whipped Cream Raspberry Sauce Melt butter and chocolate together over very low heat. Set aside. To serve. The center of the mixture will feel firm and not liquidy when touched lightly. Cut into bars. Bring to boil. Mix until combined. When melted. stirring constantly. approximately 7 minutes. . (Thaw if frozen) Granulated sugar to taste 2 teaspoons liqueur such as Grand Marnier or Chambord or dry Marsala. Carefully fold in chocolate mixture. Sift together flour and cocoa powder. Cool slightly. vanilla extract. Pour mixture into baking pan and bake for 20-25 minutes.Be careful not to overbake.Set aside to cool. or use nonstick pan. Beat egg whites on high with sugar until very fluffy.Pour batter in inch cake pan that has been greased and lined with wax paper or parchment paper. Refrigerate until serving time. Whip eggs with electric mixer until they reach full volume. Bake in preheated 325 degree oven 30 minutes. turn off heat and add oil. Then top with a spoonful of Raspberry Sauce Raspberry Sauce 8 oz fresh or frozen raspberries. Spray 9 x 9" baking pan with oil and wipe off excess. sugar and flour. A toothpick inserted will come out covered with batter. Add applesauce. Cool and serve chilled. spoon whipped cream on top of sliced Chocolate Decadence. Cool completely to room temperature before removing from pan. Lower speed and continue beating until well incorporated. Melt chocolate in double boiler. melted chocolate. yogurt. not clean. Powter Chocolate Mousse Bars Yield: 16 Servings 2/3 cFlour 1/3 cUnsweetened Cocoa Powder 1 1/2 oz Unsweetened Baking Chocolate 1 TCanola Oil 6lg Egg Whites 1 1/4 cSugar 3/4 cUnsweetened Applesauce 1/2 cPlain Nonfat Yogurt 1 tVanilla Extract Preheat oven to 350 F. Put all ingredients in small saucepan. and dry ingredients.
Sauce Yield: 2 1/2 cups 1 1/2 c(12 fluid-ounce can) . melted 1 1/2 lb Cream cheese 1 1/4 cGranulated sugar 1 1/2 tGrated orange or lemon rind 3Eggs 1/2 cCream plus 3 tb 1/2 tVanilla 12Phyllo sheets Melted butter While chocolate melts in double boiler.TOLL HOUSE® Semi-Sweet .Chocolate Morsels 2 tvanilla extract . Place on a baking shee Transfer to dessert plates and decorate with fruit purees. until set and lightly br 6.NESTLÉ® . use a mixer on low speed and ble Set in a pan.265 Pronto's Phyllo-Wrapped White Chocolate Cheesecake Yield: 12 Servings 1/2 lb White chocolate.CARNATION® Evaporated Milk 2 c(12-ounce package) NESTLÉ® . Brush each dessert with additional melted butter. Quick Chocolate Fudge Sauce Dessert. adding more water if needed. Bake ina 350 F. oven. and pour in hot water until it reaches halfway up the pan.
sugars. stir in flour. Remove from heat. Raisin-Filled Chocolate Chip Cookies Yield: 6 Dozen 2 cMargarine 3/4 cBrown Sugar 3/4 cSugar 1 tVanilla 1 tWater 2Eggs 2 1/2 cFlour 1 tBaking Soda 1/2 tSalt 2 cRaisins 12 oz Chocolate Chips Cream margarine. Store remaining sauce tightly covered in refrigerator. water and eggs together in a mixing bowl. Stir in raisins and chocolate chips. until morsels are melted.Bake at 375 F for 8 minutes. baking soda and salt. stirring frequently. By hand.266 Combine evaporated milk and morsels in medium. Comments: Evaporated milk. heavy-duty saucepan. Raspberry Chocolate Swirl Cheesecake Yield: 1 Serving -----crust----- . Serve warm as a dipping sauce for fresh fruit or spoon over ice cream or cake. semi-sweet chocolate chips and vanilla make a creamy chocolate sauce that's great over ice cream or brownies. Drop by teaspoonfuls 1 1/2" apart on cookie sheets. stir in vanilla extract. Cook over low heat. vanilla.
and cooled 1 tvanilla 1 1/4 cwater .Gently swirl with knife. Beat cream cheese. divided 1 1/2 tVanilla.Add oil. softened 1 cSugar.40 wafers) 1/4 cCocoa powder 1/4 cPowdered sugar 1/4 cUnsalted butter.In small bowl. remaining 1/2 teaspoon vanilla and 1 1/2 cups cheese mixture.Bake -10 minutes and cool. dollop with about half of chocolate mixture on top.Pour half of raspberry mixture into pan. and sugar and stir in butter. 3/4 cup sugar and 1 teaspoon vanilla until smooth. beat until well-blended. melted . blend well.(seedless) 3 TFlour Preheat oven to 350.Combine crumbs.Repeat with remaining mixture ending with chocolate dollops on top. Press mixture onto bottom of 9-inch springform pan. cocoa. at room temperature 1/4 cCocoa powder 1 TVegetable oil 2/3 cRed raspberry spread .Add raspberry spread and flour to remaining cheese mixture and blend well. melted -----filling----24 oz Cream cheese. divided 3Eggs. FILLING: Preheat oven to 425.Bake 10 minutes. Raspberry-Chocolate Cake Yield: 14 Servings 2 1/4 call-purpose flour 1 tbaking powder 3/4 tbaking soda 1/4 tsalt 2/3 cbutter (no substitutes).softened 1 3/4 csugar 2large eggs 3 oz unsweetened chocolate. stir together cocoa and remaining 1/4 cup sugar.267 1 1/4 cVanilla wafer crumbs (about . . Add eggs. Reduce oven temperature to 250 and continue baking for 55 minutes.
Frosting 1 cfresh raspberries (optional) Preheat oven to 350 degree F. on top of frosting. Place one cake layer. Red Beet Chocolate Cake Yield: 16 Servings 1 3/4 cFlour. Stir together flour. one at a time.or framboise (optional) 1/2 cseedless raspberry jam 1recipe Raspberry-Chocolate . Beat in chocolate and vanilla.268 3 Traspberry . Makes 14 servings. cut side up. Top with last cake layer. Cool cake layers thoroughly on racks. beat until well-mixed. cut side up. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. sifted 1 1/2 tBaking soda 1/2 tSalt 1 1/2 cSugar 3Eggs. set aside. Spread with about 2/3 cup Raspberry-Chocolate Frosting. unbleached. Pour batter into the prepared pans. set aside. Bake in the preheated oven for 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. cut side down.liqueur . spread with remaining jam. on serving plate. spread with half of the raspberry jam. Add sugar. If desired. beating well after each addition. large 1 cVegetable oil . garnish with raspberries. Grease and lightly flour two 9x1-1/2-inch round baking pans. baking powder. baking soda. spread evenly. Add eggs. beating on low speed after each addition. Cool cake layers in pans on wire racks for 10 minutes. and salt in a mixing bowl. Place another cake layer. Top with second cake layer. Pipe remaining frosting on top of cake. Comments: Impress your friends and family with this 4-layer decadent dessert at your next holiday gathering. cut side down. just until combined. Remove cakes from pans. Frost top and sides with all but 3/4 cup of the remaining frosting. Add the dry mixture and the water alternately to beaten mixture.
* 1 tVanilla extract Confectioners' sugar. Bake 15 minutes. sugar and salt together until light and fluffy. Cover and let stand overnight to improve flavor. melted 3/4 cWhite chocolate. cooled chocolate. baking soda and salt.269 1 1/2 cBeets. Gradually beat in flour and baking soda. Gradually add dry ingredients. Cream butter. (coarsely . Combine sugar. oven for 25 minutes or until cake tests done. Bake in a preheated 350 degree F. ++++ Sift together the flour. (coarsely . Rich Chocolate Caramels . eggs. beating well after each addition. pureed 2 oz Unsweetened chocolate. Sprinkle with confectioners' sugar. and vanilla. sifted *Melt and cool the 2 1-oz squares of baking chocolate. Beat in vanilla and eggs.Beat in the beets. Reverse Chocolate Chip Cookies Yield: 24 Servings 1/2 cButter 1 cSugar 1/4 tSalt 1 tVanilla 2Eggs 3/4 cSifted flour 1/2 tBaking soda 4 oz Semisweet chocolate.Beat with an electric mixer set at medium speed for 2 minutes. Drop by teaspoonfuls onto a greased cookie sheet. set aside. and oil in a mixing bowl. Pour into greased 13 x 9 x 2-inch baking pan. Cool in pan on rack.chopped) 3/4 cMacadamia nuts. then mix in chocolate and nuts.chopped) PREHEAT OVEN TO 350F.
unsweetened chocolate .1 oz each 2 TButter or margarine cut . pumpkin. cut in small squares. sifted 2 tCinnamon 6 oz Chocolate chips (semi-sweet) 1/2 cPumpkin (canned) 1/3 cCoffee liqueur 1/4 cPowdered sugar. Makes about 1-1/2 pounds. and cinnamon. combine vanilla wafer crumbs. sifted *Note: Apple juice may be substituted for coffee liqueur if desired. Bring to boil. packed 1/2 cCorn syrup 1/2 cHalf-and-half 2Sq. Blend in chocolate. stirring occasionally. corn syrup. If desired. Quickly stir in butter and vanilla just until blended and butter melts. Rich Chocolate Pumpkin Truffles Yield: 48 Servings 2 1/2 cVanilla wafers. stirring to melt chocolate and dissolve sugar. top each square with pecan half or almond slivers. Pour into well-greased x8x2" pan. . dry place. Remove from heat. crushed 1 cAlmonds. half-and-half and chocolate in large heavy saucepan. and coffee liqueur. Form into 1-inch balls. Dust with remaining powdered sugar just before serving. Cool.in pieces 1 tVanilla Place sugars. Reduce heat to moderate and continue cooking. until syrup reaches 248F on candy thermometer (firm-ball stage). Wrap individually in plastic wrap or foil. ground almonds.270 Yield: 1 Serving 1 cGranulated sugar 1 cBrown sugar. the 1/2 cup powdered sugar. Chill. toasted & ground 1/2 cPowdered sugar. In medium bowl. Store in cool.
whole 1 cSugar. spooned right out of Makes 12 servings. broken Small pieces 4Eggs 15Egg yolks 1Bread. bran. for garnish In a large saucepan. Gradually add the flour mixture to the large bowl. Low Carb Yield: 48 Servings 2 1/4 cwhole-wheat flour 3/4 cunprocessed uncooked wheat . To serve: You can either serve the bread pudding warm. Roughed-Up Chocolate Chip Cookies Cookies. mixing well. Dessert. dark. In a small bowl. milk and sugar over medium he Add the white chocolate pieces and stir until melted. white. Beat in the eggs. and baking soda. broken Pieces 1/2 cHeavy cream 1 oz Chocolate. white. granulated 10 oz Chocolate. Stir in the nuts and chocolate. french 24" loaf -----the sauce----8 oz Chocolate.bran 1 tbaking soda 1/3 cbutter 1/4 csugar 1/4 cbrown sugar 2eggs 1/2 cchopped walnuts 1 csemisweet chocolate morsels Preheat the oven to 375 degrees. Drop by rounded teaspoonfuls onto ungreased . cream the butter and sugar. Remove from heat. Combine the whole eggs and the egg yolks in a large bowl.271 Roma's White Chocolate Bread Pudding Yield: 12 Servings -----the pudding----6 cHeavy cream 2 cMilk. heat the whipping cream. combine the flour. In a large bowl. Diabetic.
Large. Add chocolate and process at high speed until completely melted. calories. 255 mg sodium. Unsifted . about 1 minute. Bake for 8 to 10 minutes. 3 mg cholesterol Schokoladenpretzel (Chocolate Pretzels) Yield: 8 Servings 1/2 cButter Or Margarine 1/4 cSugar 1Egg. sprinkle unflavored gelatine over cold milk. chill until set. Add remaining ingredients and process at high speed until blended. about 2 hrs. Unbleached. cubed angel food or pound cake. whisk until smooth and serve as a dip or pour over fresh fruit. Variation: After chilled. heated to boiling 1/4 cSemi-sweet chocolate chips 8 oz 1% cottatge cheese 1/4 cSugar 1 tVanilla extract In blender. Add hot milk and process at low speed until gelatine is completely dissolved. cold 1/2 cSkim milk. Pour into medium serving bowl or individual cups.272 cookie sheets. 4 g fat. Satin Chocolate Mousse Yield: 4 Servings -Karen Thackeray 1 tUnflavored gelatine 1/4 cSkim milk. Beaten 1 tVanilla Extract 1/4 cMilk 1/4 cCocoa 2 cFlour. let stand 2 minutes. about 2 minutes.
for about 10 minutes. vanilla.Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting.If frosting is too thick. roll a rope about 12 inches long between your hands.When pretzels are cool. spread with Cocoa Frosting.Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in diameter by crossing the ends. Spread with Sour Cream / Chocolate Frosting. and milk. Place pretzels on greased baking sheets.Sift cocoa and flour. sour cream. Increase speed to high and beat an additional 3 minutes. water and chocolate (melted then cooled). thin with milk.Mix cocoa and confectioners' sugar.Chill dough until firm enough to handle (about 30 minutes).Add shortening. scraping bowl occasionally. Pour batter into 2 greased and waxed-paper lined -inch round cake pans.Top with second cake layer. Flip the loop down over the crossed ends.Using 2 T dough. baking powder. for 1/2 minute.water 4 oz Baking chocolate ---frosting--1/3 cButter or regular margarine 3 cConfectioners' sugar 1/2 cSour cream 3 oz Baking chocolate Sift togetehr the flour. Bake in a preheated 350 degree F. leaving 1-inch tails. vanilla. sugar. large 1 c.Mix into butter mixture until thoroughly blended. Melted /2 t Vanilla Extract Cream 1/2 cup butter and the sugar until light and fluffy. Oven for 35 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Place one cake layer on serving plate. eggs.Beat with an electric mixer at low speed. Gradually stir in butter and vanilla. Bake at 350 degrees F. Press firmly into place. Make 2 dozen. sifted 2 cSugar 1 1/4 tBaking soda 1/2 tBaking powder 1 tSalt 1/4 cVegetable shorteneing 3/4 cSour cream 1 tVanilla extract 2Eggs. SOUR CREAM/CHOCOLATE FROSTING: Combine the .Beat in the egg. unbleached. and salt into a large mixing bowl. Mak frosting in a small bowl. scraping bowl constantly. baking soda.273 -----------------------COCOA FROSTING---------------------------TCocoa /4 cConfectioners' Sugar TButter Or Margarine. Sour Cream Chocolate Layer Cake Yield: 12 Servings 2 cFlour. Remove from pans and cool completely on the racks.
Place the trimmed side down (layer should be upside down). cover loosely and allow to stand at room temperature until active and bubbling -. pour in the batter. then finish cooling the layers on wire racks. which will be thin.Do not frost until the cake is completely cold.Beat until smooth. Sourdough Chocolate Cake Yield: 12 Servings 1/2 cSourdough starter 1 1/2 cAll purpose flour 2 cSugar 3/4 cPowdered cocoa (not instant) 2 tBaking powder 2 tBaking soda 1 cMilk 1/2 cVegetable oil 3/4 cCold coffee 1 tVanilla Few people bake cakes from scratch anymore unless they can produce something that's not possible with a mix. NOTE: I have seen reference to people having trouble with their layer cakes and how they rise.This sourdough chocolate cake falls in that category. confectioners' sugar. it's almost as easy as a boxed cake.274 softened butter or margarine. Add chocolate which has been melted and cooled and vanilla. blend well. Then frost between layers and place the other layer on right side up and finished frosting. . beating well after each addition.It is not necessary to sift or premix any of the ingredients as long as you are careful to get the baking powder and soda evenly mixed. Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife.It's got a fudge-like quality you can't get any way except with sourdough and since it's all mixed in one bowl. oven for about 30 minutes. and sour cream in a mixing bowl.Try this little trick when making this cake.It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate. and bake in a preheated 350 . The cake will have pulled away from the sides of the pan. A mild chocolate butter cream frosting is nice with this cake. in the order given. Put the starter in a large bowl. Also the trimmings are great eating just plain for the cook or for the kids.at least one hour. Grease and flour two 9-inch round cake pans. or until the layers test done when poked with a toothpick. Then add the rest of the ingredients. Allow to cool about 10 minutes before removing from pans.
beating well after each addition. sifted 1/2 cCocoa. baking soda. CHOCOLATE FLUFF FROSTING: Melt chocolate over hot water. Cool to room temperature.fluff frosting-2 oz Unsweetened chocolate 1/2 cConfectioners' sugar. using an electric mixer at high speed. ground 1 tSalt 3/4 cVegetable shortening 2 cSugar 2Eggs.In another bowl. unbleached. melted chocolate and vanilla in a bowl and beat until smooth. Add dry ingredients alternately with buttermilk to creamed mixture. large 1 tVanilla 1 cApplesauce 1 cButtermilk 1/3 c. using an electric mixer at medium speed.Beat in boiling water. Gradually beat in 1 c sifted confectioners' sugar.) Pour batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan. sifted 1/4 cButter or margarine. until egg white mixture is glossy and stiff. Cut in squares. sifted Sift together flour. Blend together confectioners' sugar.Fold in chocolate mixture into the beaten egg whites. beating well after each addition. one at a time. set aside. beat egg whites until soft peaks form. Strawberry-Filled Chocolate Cake Hearts Yield: 14 Servings . large 1 cConfectioners' sugar.Add eggs. spread with Chocolate Fluff Frosting.Cream together the shortening and sugar in a mixing bowl until light and fluffy. 2 T at a time. baking 2 tBaking soda 1 tCinnamon.boiling water chocolate . (Batter should be thick. butter. Cool 10 minutes in pan on rack.275 Spiced Chocolate Applesauce Cake Yield: 16 Servings 2 1/2 cFlour. When cake is cooled. cinnamon and salt. Bake in preheated 350 degree F.Blend in vanilla and applesauce.softened 1 tVanilla 2Egg whites. Remove from pan. cool on rack. oven for 1 hour or until cake tests done.
Add 1/4 cup plus 2 tablespoons sugar. sifted 1 3/4 cStrawberries. thinly sliced Choc-orange sauce.pudding 2Bananas 2 1/4 cMilk .recipe Preheat oven to 325 degrees.Combine water. and carefully peel foil away from cake. dust with 1 tablespoon flour and set aside. baking soda and salt in a bowl. Beat egg whites in a large bowl until foamy. using a 2 1/2-inch heart-shaped cookie cutter. 1 tablespoon at a time. and another cake heart. set aside. beating until stiff peaks form. baking powder. Carefully fold in remaining egg whites and 1/4 cup flour. Cool in pan for 30 minutes. 2 tablespoons sliced strawberries. add to dry ingredients. or until a toothpick inserted in the center comes out clean. allowing foil to extend beyond ends of pan. divided 1/3 cUnsweetened cocoa powder 1 tBaking powder 1/2 tBaking soda 1/8 tSalt 1/2 cWater 1/4 cVegetable oil 2 tVanilla extract 5Egg whites. Sprinkle hearts with powdered sugar. Sugar Free Chocolate Banana Cream Pie Yield: 1 Serving ---FILLING--1package Sugar free chocolate . Combine sliced strawberries and remaining 2 teaspoons sugar in a small bowl.Repeat procedure with remaining ingredients. stirring until blended. oil and vanilla.Set aside. room temperature 1 tPowdered sugar. Cut cake into 28 hearts. sifted. top with a chocolate cake heart. discard remaining cake. plus 2 tSugar. 1/4 cup plus 2 teaspoons sugar. sifted.Fold 1/3 of egg white mixture into chocolate mixture. Invert pan onto a baking sheet. plus 1 TCake flour. Combine 3/4 cup flour. toss well. spreading evenly to the sides of the pan. cocoa. Spoon about 1 tablespoon Chocolate-Orange Sauce onto a dessert plate. remove pan. separate . Make a well in the center of the mixture. Coat foil with nonstick cooking spray.276 1 cCake flour. divided 3/4 cSugar. Spoon batter into prepared pan. Bake for 25 minutes. stir well.Line a 15 x 10-inch jelly roll pan with aluminum foil.
In medium bowl. divided 1/4 cHershey's cocoa 1/3 cButter. or Ice cream Heat oven to 350F.Serve warm. spread evenely in prepared pan. Slice banana over crust. Then mix pudding with milk and spread over bananas. remaining 1/2 cup topping and hot water. Sprinkle remaining 1/2 cup chips over surface.277 ---------------------------CRUST-------------------------------tb Peanut butter tb Honey cRice crispies --------------------------TOPPING------------------------------Cool whip light Mix peanut butter with honey. Stir in /2 cup chocolate chips. spooning pudding from bottom of pan over top.6 to 8 servings. garnish with whipped topping if desired. Pour liquid mixture carefully over top of mixture in pan. combine baking mix. Top with Cool Whip. In small bowl. do not stir. sugar and cocoa. butter.build up edge. Let stand 15 minutes. Grease a 8 inch square baking pan. Refrigerate leftovers. Press in pie plate with metal spoon. Use Sugar free instant chocolate pudding mix. Bake 40 to 45 minutes or until center is set and cake begins to pull away from sides of pan. 1/4 cup topping and vanilla until blended. Then mix in rice crispies. chpped 1 tVanilla 1 cHershey's semi-sweet choco 3/4 cHot water Whipped topping. spoon into dessert dishes. Triple Chocolate Pudding Cake Yield: 1 Serving 1 cBiscuit mix 1/2 cSugar 3/4 cMilk. . melted 3/4 cHershey's chocolate. stir in 1/2 cup milk. combine remaining 1/4 cup milk.
which will stick to it perfectly. Stir in nuts. Melt butter. and cream in a double boiler.Spread over prepared crust. in a cold room will do.Cool. Truffes au Chocolat (Chocolate Truffles) Yield: 1 Serving 3 oz Chocolate 1 1/2 oz Butter 2 oz Powdered sugar 2 TFresh cream Preparation: Put cream. using a knife or spoon. so that it will not form lumps.278 Tripple Layer Chocolate Bars Yield: 8 Servings 1 1/2 cGraham cracker crumbs 1/2 cHershey's cocoa 1/4 cSugar 1/2 cButter or margarine. Let stand 24 hr. Sift the powdered sugar in slowly. melted 14 oz Eagle brand sweetened conde 1/4 cUnsifted flour 1Egg 1 tVanilla 1/2 tBaking powder 3/4 cChopped nuts 12 oz Hershey's semi-sweet chocol Preheat oven to 350^. The cream can be replaced by skimming the top off raw milk poured into a wide basin and allowed to settle. 12 hr. stirring constantly. When melted. cocoa. butter and grated chocolate into a pan. /4 C. remove the double boiler from the fire. In mixer bowl. in a cool place. stirring to mix well. Press firmly on bottom of 13 X 9" baking pan. chocolate. The chocolate need not be grated fine. beat remaining ingredients. Let stand 2 hr. (In winter.) At the end of this time. cut a piece of this chocolate about the size of a small nut. Then roll it in grated or granulated chocolate.Top with chips. except nuts and chips. because these truffles . Roll it into a ball in the palm of the hand until the outside of the bonbon begins to melt a little. before serving. Makes 24-36 bars. sugar and margarine. Bake 25 minutes or until set. leaving the hot water in the bottom pan to keep it warm.Store lightly covered. but in a place that is not too cold. Combine crumbs.
Instead of rolling them into balls. if desired. Serve with whipped cream. and vanilla. melted 2 cWhipping cream 3 oz Semisweet chocolate.279 are better when they are a little soft.crusts removed 1/4 cCurrants 1 cMilk 1 oz Unsweetened chocolate. Beat cream/chocolate mixture into egg mixture. Pour over bread slices and currants. Cool slightly. egg yolks. . Bake at 350F for 45 minutes . Let stand 30 minutes to allow bread to soak up liquid. Trump's Chocolate Pumpernickel Pudding Yield: 8 Servings 8sl Pumpernickel bread. Whisk in chopped chocolate until melted. Place bread in greased 2 1/2 quart 4 inch deep baking pan or souffle dish. Blend well. Bring whipping cream and milk to a boil in a small saucepan. finely .chopped 9Egg yolks Lightly brush bread slices with melted butter. Ultralight Chocolate Cake . fine.ly chopped 3/4 cSugar 1/4 tVanilla 1/4 cButter. Cover pan with buttered foil and place in a larger pan filled halfway with warm water. or until knife inserted in pudding comes out clean. Whisk together sugar.1 hour. Sprinkle bread with currants and set aside. you can also shape them to look more like truffles.
combine cocoa with sugar. Bake for 25 minutes at 350'F.for the pan 2 TCold brewed coffee 1/4 tVanilla extract 1Grated rind of small orange 1/2 cWhole almonds. + extra for the pan 2 TConfectioners' sugar 1 cFresh berries Preheat oven to 350'F. separated 1 1/2 tVanilla extract 1 cCoffee. vegetable 1/3 cSugar 1 1/2 cCorn syrup. baking 2 1/4 tBaking soda 3/4 tSalt 3/4 cShortening. Mix ground almonds with flour and then add to cocoa mixture. toasted . then remove dolly carefully. coffee. Cool completely. sifted 1/2 cCocoa. dark 3Eggs. Put dolly (or stencil of your choice) on top of cake. Stir well. Mix with rubber spatula. plus extra . Victory Chocolate Cake Yield: 16 Servings 2 cFlour. cooled . Pour into an oiled and floured 8*" springform pan. leaving lace design. remaining 2 egg whites. Add 1/3 of the beaten egg whites. Then fold in the remainder of the beaten egg whites. (Be careful not to overbake. Sprinkle with confectioners' sugar. large.280 Yield: 6 Servings 8Egg whites 1/2 cUnsweetened cocoa powder 1 cSugar 3 TVegetable oil. Beat 6 of the egg whites until stiff. Set aside.and finely ground 2 TFlour. unbleached. In medium bowl. Serve with fresh berries on the side. oil. vanilla extract and orange rind.) Remove from oven and allow cake to sit for 10 minutes before removing from springform pan. Make 6 little desserts.
chopped fine ----------------------CHOCOLATE SAUCE--------------------------. letting excess extend over edge. sugar was very precious and in short supply. Fold egg whites into cake batter. milk and kirsch. Pour batter into a greased 13 x 9 x -inch baking pan. flour and arrowroot in medium saucepan.Remove from refrigerator and unmold.Fold in walnuts and cooled yolk mixture. Cool in pan on rack. baking soda and salt. beating well after each addition.Add dry ingredients alternately with coffee to creamed mixture. Walnut Cream Dessert with Chocolate Sauce Yield: 10 Servings 4Egg yolks 1 cSugar 3 tFlour 3 tArrowroot 3/4 cWhipping cream 3/4 cMilk 3 TKirsch 1 cButter. . using an electric mixer at medium speed. For Chocolate Sauce:Melt butter in medium saucepan over medium heat.T Butter /2 cUnsweetened cocoa /2 cSugar /2 cWhipping cream Line 8-inch souffle dish with plastic wrap. cocoa. Beat egg whites in another bowl until stiff peaks form. Whisk in cream. Place over medium heat and whisk constantly until completely cooled. Serve immediately with Chocolate Sauce. Cream the shortening and sugar in a mixing bowl until light and fluffy.Turn into mold. Beat butter and remaining sugar together in medium bowl until light and fluffy. Reduce heat and whisk in cocoa and sugar. room temperature 2 cWalnuts. Bake in preheated 350 degree oven 45 minutes or until cake tests done. 1/4 cup sugar. Combine yolks. set aside.Gradually add cream.281 Sift together the flour. stirring constantly until mixture is smooth and heated through. Cover and refrigerate 6 hours or overnight. set aside.Blend in the corn syrup and egg yolks. Serve warm.toasted. Beat in vanilla. NOTE: This cake recipe dates from WW II and as you can see.
Add eggs. oven for 35 minutes or until cake tests done. 2) Microwave 4 .boiling water 1 3/4 cFlour. sifted 2 TCocoa. large 6 oz Semisweet chocolate chips 1/2 cWalnuts.Cut into squares and serve with a scoop of vanilla ice cream on top. beating well after each addition.Pour into a greased 13 x 9 x -inch baking pan.282 West Haven Chocolate Cake Yield: 16 Servings 8 oz Dates. and salt. one at a time.Blend in date mixture. Cream the shortening and sugar together in a mixing bowl until light and fluffy.refrigeratd Pie crusts 5Squares BAKER'S Premium White Chocolate 2 TMilk 4 oz Philly brand cream cheese [softened] 1/2 cPowdered sugar 1 tOrange peel [grated] 1 cWhipping cream [whipped] 2 cRaspberries or sliced Strawberries or both mixed Prepare and bake the pie crust according to package instructions for one crust baked shell. chopped 1 tBaking soda 1 c. Then stir in dry ingredients.Sift together the flour.Cool to room terperature. Cool in pan on rack. and boiling water in a small bowl. Bake in preheated 350 degree F. baking 1/2 tSalt 1 cShortening. White Chocolate Berry Pie Yield: 8 Servings 1package (15oz) Pillsbury . using an electric mixer at medium speed. vegetable 1 cSugar 2Eggs.. and let cool completely. chopped Combine dates. pitted. unbleached. baking soda. cocoa.. set aside.
Reduce speed to low and add melted candy bar mixture and extracts. Bake at 350 degrees for 25 to 30 minutes. White Chocolate Cashew Pie Yield: 1 Pie .283 squares of the white chocolate and milk for about 2 min.Break up other candy bar and stir in.In large bowl. and orange peel in a small bowl with an elec. combine sugar.. salt and eggs and beat at highest speed of mixer for about 4 minutes. Beat cream cheese. then fold in the white chocolate mixture. or `til almost melted. stirring til well blended. mixer on low speed `til smooth.. powdered sugar.. Stir `til melted and let cool to room temp. Refrigerate for at least one hour before serving..In saucepan over low heat melt margarine and bar white chocolate. 4) Fold the whipped cream into the chocolate mixture and spread into the cooled pie shell. White Chocolate Brownies Yield: 32 Servings 2 5 oz bars white chocolate 1/4 cMargarine 1/2 cSugar 1/8 tSalt 2Eggs 1 tVanilla 1/4 tAlmond extract 1 cFlour 1/4 tBaking powder ---------------------------GLAZE-------------------------------oz Semisweet chocolate ts Shortening Grease a 9" baking pan.Melt glaze ingredients together and drizzle over cooled brownies.. Arrange the berries on the filling and drizzle the remaining melted chocolate.. stir into candy mixture til just combined. Sift together flour and baking powder.
1/2 cUnsalted butter. Can be served with lightly whipped cream or vanilla ice cream. mixing well. melted butter and sugar in large bowl. Once the dough is firm.Cut the butter into 46 cubes and toss in to flour.Bake at 350F for 45 minutes to 1 hour.Add eggs one at a time.Make a ball. . Place the dough into a 9" pie tin. room temp. firmly pressing into the bottom and sides. and wrap in plastic wrap and refrigerate serveral hours until firm. fold under and crimp. Place in the refrigerator until ready to use.Refrigerate several hours to set.Sprinkle a small amount of the water into the dough. sugar. White Chocolate Cheesecake Yield: 12 Servings 1 1/2 cGraham cracker crumbs . tossing it in gently. about approximately 12 inches in diameter. be sure not to over mix. and eggs one at a time then add the remaining ingredients. Trim the overhang until even. melted 4 1/2 tVanilla 1 pn Salt Mix graham cracker crumbs.(about 11 double crackers) 5 TButter. and with a rolling pin. add the shortening with your finger rubbing the shortening and the butter into the flour until the flour becomes sandy. mix together flour. turn out onto a floured surface. melted cLight brown sugar.Combine cream cheese and butter in large bowl of electric mixer and beat until smooth. room temp.284 -----------------CYBEREALM BBS 315-786-1120---------------------Crust: c+ 2 T flour pn Salt /8 ts Baking powder /2Stick of butter /4 cShortening tb Ice water Filling: /3 cButter. chopped For the crust:In a medium bowl. room temperature 10 oz White chocolate. salt and baking powder. For the filling: Combing in a bowl with a whip the butter. melted 2 TSugar 2 lb Cream cheese. roll the dough into a 1/4" thick round. 4Eggs. Preheat oven to 300 F. firmly packed Eggs /2 tb Kirch /2 cLight corn syrup c Chopped cashews /2 cWhite chocolate.Add enough water until the dough becomes moist. Press into bottom and sides of 9-inch springform pan.Pour into prepared pie shell.
White Chocolate Cheesecake Yield: 1 Serving -----crust----1 1/2 cChocolate cookie crumbs 3 TButter. softened 1/2 cSugar 1/2 tVanilla 3Eggs 1/2 lb White chocolate. vanilla and salt and beat 1 or 2 minutes at medium speed.Turn mixture into prepared graham cracker crust.I like to garnish this with dollops of whipped cream and a sprinkling of crushed chcoclate cookies. melted Mix crumbs and butter and press onto bottom of a 9-inch springform pan. sugar.Blend in the white chocolate. melted -----filling----24 oz Cream cheese. Pies Yield: 8 Servings .Bake 1 hour. and vanilla at medium until well blended. then refrigerate for about 12 hours before serving. one at a time.Add white chocolate.Loosen cake from rim of pan and continue cooling. mixing well after each addition. Refrigerate for at least 2 hours (best if over night). Bake for 10 minutes.285 blending well after each addition. Bake for 35 minutes and turn oven off and let cool in oven for at least an hour. Beat cream cheese. Diabetic. Add eggs. White Chocolate Devil's Food Pie Dessert.Let stand 2 hours at room temperature.Pour over crust.
White Chocolate Fudge Yield: 16 Pieces 8 oz Cream cheese [softened] 4 cPowdered sugar 1 1/2 tVanilla extract 12 oz White Chocolate [melted] 1 1/2 cPecans or walnuts or Macadamia nuts if desired ------------------MAY ALSO USE DRIED FRUIT----------------------Beat the cream cheese.& pie filling. Beat with wire whisk 1 minute.& pie filling. Spread over pudding layer in crust. and vanilla in a large mixing bowl at med..whipped topping .size) Pour 1 cup of the cold milk into medium bowl. .fat-free instant pudding .white chocolate-flavor . then gradually add the chocolate. (Mixture will be thick. mixing well. mixer `til well blended.size) 1container Cool Whip Lite . (4-serv . if desired. divided 1package Jello devil's . Garnish with additional whipped topping.) Gently stir in remaining whipped topping. Pour remaining 1 cup cold milk into another medium bowl. . Spoon evenly into crust.thawed.fat-free instant pudding .. sugar.(6 oz) 1package . (4-serv . Beat with wire whisk 1 minute.286 2 ccold skim milk. Store leftover pie in refrigerator. speed with an elec.Jello .) Gently stir in 1/2 of the whipped topping. Add devil's food flavor pudding mix. divided 1prepared reduced-fat graham .food-flavor . (Mixture will be thick.cracker crumb crust . Add white chocolate flavor pudding mix.(8 oz). Refrigerate 4 hours or until set.
White Chocolate Lasagna with Peanut Ice Cream & Hot Fudge Yield: 4 Servings 3 1/2 cHalf & half 8Egg yolks 1 3/4 cSugar 2 tVanilla 1/2 cSmooth peanut butter 1/2 cHeavy cream 1 cUnsalted dry-roasted peanuts Coarsely chopped(about 5 oz) 3 oz Bars white chocolate. and freeze overnight. stirring occasionally. Remove from heat and whisk in the peanut butter. until just thick enough to coat the back of a spoon (165 on a candy thermometer). Prepare sugar syrup by mixing the remaining 1 cup of sugar with 1 cup of water. Preheat oven on lowest setting for 5 minutes. Strain this custard into a bowl and refrigerate.DO NOT bring to a boil or you'll have a curdled mess on your hands. then add the cream. set aside. spread evenly. then remove from heat and set aside 'til later.Using a metal spatula. whisk together the egg yolks. scald the half & half over medium heat.Add peanuts. until well chilled.Bring to a boil to dissolve the sugar.Gradually whisk in the half & half and transfer to the saucepan. cover. Chill several hours or `til desired firmness. Pour mixture into the jelly roll pan. and 1 tsp of the vanilla.287 Fold in the nuts or fruit `til evenly distributed then spread mixture into a greased 8" square pan. transfer a piece . about 6 minutes. then turn it off.In the meantime.Transfer custard to a Donvier or other ice cream freezer and freeze until thickened but still pourable. Place the 6 pieces of white chocolate on a large baking sheet lined with wax paper. line a -by-15 inch jelly roll pan with wax paper.This will take 10-15 minutes. broken In half widthwise 16 oz Bittersweet chocolate 8 oz Unsalted butter 1 cEvaporated milk Mint sprigs for garnish In medium saucepan. In medium bowl. Place in the warm oven until soft enough to yield when pressed by a finger. a pinch of salt.Cook this mixture over moderate heat. 3/4 cup sugar. stirring constantly.
Add the melted chocolate to the egg yolk and stir it in.-)With a spatula. then another piece of chocolate. White Chocolate Mousse Yield: 8 Servings 5 oz White chocolate 3Egg yolks 4 TSugar 1/3 cFrangelico 2 TLemon juice (fresh squeezed) 2Clear gelatin sheets 1/4 cWater 3 cHeavy cream. In a double boiler. do what you will with it.Stir in the evaporated milk and 1 tsp.Keep it warm. covered. To serve. garnish with mint. Keep cool. In the top of another simmering double boiler place the white chocolate and melt it. whipped In the top of a simmering double boiler place the white chocolate and melt it. Set aside.Note:this sauce can be made up to 1 week in advance and kept.Gently reheat the fudge sauce in the top of a double boiler or in the microwave. With a pizza cutter or thin sharp knife. Keep it warm. then cut each rectangle crosswise to form two 3-by-5-inch pieces. spoon fudge sauce over.Heat them slightly and mix them . about 11 by 4 inches. Freeze for 3 to 4 hours. and serve immediately.Transfer to a bowl. Using a pizza wheel or long sharp knife.Using a large heavy rolling pin.There will be a little left over. in the fridge. then another layer of ice cream. cut the ice cream into ten -by-5-inch rectangles. gently roll the chocolate between the paper to form a thin sheet of chocolate.288 of softened chocolate to an individual piece of wax paper (at least 12 inches long) and cover with a second sheet of paper. stirring until smooth. melt the bittersweet chocolate with the butter. remove the top piece of paper from each chocolate sheet. covered. vanilla. Line 3 baking sheets with wax paper.When the white chocolate is cooled and firm.Top each with another piece of chocolate. . Place each of the portions to serving plates. Transfer 4 rectangles to each of the prepared baking sheets. remove the assembled lasagnas from the freezer and allow to soften slightly at room temperature for a few minutes. place a piece of the ice cream on each of the 4 pieces of white chocolate.Set each sheet of chocolate aside while you repeat this with the rest of the chocolate.Whisk in 1 cup of the reserved sugar syrup. In another small saucepan place the gelatin and the water. trim the edges of each sheet to make a neat 3-by-10-inch rectangle.
Drizzle a small amount CHOCOLATE SAUCE:Melt chocolate in top of a double boiler. or until it is firm. stir with a wooden spoon un Fold into mixture. White Chocolate Mousse #2 Yield: 8 Servings 1/4 lb White chocolate. place white chocolate pieces in a large bowl with butte This must be done slowly.289 together so that the gelatin is totally dissolved.Place the mousse in the refrigerator for 1 hour. Refrig To serve. Let the mixture cool to room temperature. Stir in unsalt White Chocolate Mousse Cheesecake with Sun-Dried Cherries Yield: 10 Servings . Add it to the egg-yolk-chocolate mixture and stir it in well. When chocolate is melted. pieces 4 TUnsalted butter 3 TLight rum 3Egg yolks 1/2 cCream 3Egg whites -----sauce----4 TUnsalted butter 1/4 cMilk 1/4 cHeavy cream 1/2 lb Semi-sweet chocolate TO MAKE THE MOUSSE. Carefully fold the whipped cream into the mixture. beat egg yolks in a large bowl of an e Return to mixer bowl. cut into pieces and place on cold plates. Pour into a lightly oiled -inch spring form pan. Meanwhile.
290 9 oz White chocolate 3 tGelatin powder 1 qt Soft whipping cream 8 oz Sugar 2 lb Cream cheese 4 oz Caramel delites cookies . coarsely chopped . .macadamias etc. granulated 1Egg 1 1/2 tVanilla 1 3/4 cFlour.inch pieces 1 cNuts. all purpose 1 tBaking soda 1/2 tSalt 1package White Chocolate .diced and crumbled 4 oz Shortbread cookies.. pecans.almonds.. White Chocolate Nut Cookies Yield: 60 Servings 1 cButter Flavor Crisco 2 TMilk 3/4 cBrown sugar. firmly packed 1/2 cSugar. Mix To assemble: Grease a 10-inch mold with butter and cover sides with the Sh Makes 10 servings.diced and crumbled 6 oz Sun-dried cherries 1 oz Melted butter Melt chocolate. Dissolve gelatin with 1 ounce of water. Cream Butter Flavor Crisco and milk in a large bowl at medium speed of .baking bar 6 ounce package. Place cream cheese When mixture is soft and creamy add melted white chocolate and gelatin. diced Crumbled 4 oz Praline royale cookies . Preparation Time: 20 Minutes Bake Time: 8 Minutes Heat oven to 375 F. walnuts .cut into 1/4 to 1/2 .
Stir in white chocolate and nuts. Add to creamed mixture. Place in the oven and bake for 25 to 30 minutes. Pour in the batter and smooth the top. Drop level measuring tablespoonfuls of dough 2 inches apart onto ungreased baking sheet. To serve. Bake at 375 for 8 minutes. cut the cake into individual portions and top with fresh raspberries. remove from the oven and let cool before removing from the baking pan. White Chocolate Raspberry Cake Yield: 10 Servings 1/4 lb White chocolate 6 TUnsalted butter 6Eggs 2 TSugar 1/4 cAll-purpose flour 2 pt Raspberries PREHEAT OVEN TO 325F. Add the eggs. Cut the butter into tablespoon pieces. baking soda and salt. Add the sugar. Mix well. Cool on baking sheet one minute. Accompany with whipped cream or raspberry sauce. if desired. Combine flour. place in the bowl of a mixer and mix until smooth. Remove to cooling rack. When the cake is cooked. one at a time. Slowly add the melted chocolate until incorporated. Beat in egg and vanilla. then the flour. Makes 5 dozen 2 inch cookies. White Chocolate Raspberry Tart . as each one is absorbed. Melt the chocolate in the top of a double boiler. Add brown and granulated sugar gradually.291 electric mixer until well blended. Lightly grease a 9-by-11-inch baking pan.
sugar. Fill shell with 2 /2 cups of raspberries. zest and egg until combined well. beaten 1/2 cSour cream . warmed 1/2 cWhipped cream as garnish In a bowl with an electric mixer. blend walnuts.water 1/4 cCocoa. Serve at room temperature. softened 3 TSugar 1 1/2 cFlour 1 tFreshly grated orange zest 1lg Egg. Remove bowl from the heat and whisk in the cream and the remaining butter. preheat oven to 375F. Spread chocolate mixture over the raspberries. Garnish tart with whipped cream and remaining 1/2 cup of raspberries. unbleached. and press into an 11 inch tart pan with removable bottom. Whole Wheat Chocolate Cake Yield: 16 Servings 1 1/2 cSugar 1 cFlour.292 Yield: 8 Servings 1 1/4 cWalnuts. chopped fine 3/4 cUnsalted butter. large. stirred 2 tBaking soda 1 tSalt 1 cButter or regular margarine 1 c. In a large metal bowl set over a saucepan of barely simmering water. sifted 3/4 cWhole wheat flour. beaten lightly 3 cFresh raspberries 12 oz White chocolate. or until golden brown. Bake shell in middle of the oven 25-30 minutes. melt the chocolate. Freeze shell 15 minutes. While shell is freezing. for hours or overnight. flour. smoothing top and chill. covered. Remove side of pan and transfer shell to a plate. 3/4 of the butter. whisking until smooth. chopped 1/2 cHeavy cream. baking 2Eggs. Cool on a rack.
baking 1 lb Confectioners sugar. Continue cooking over low heat until confectioners' sugar is completely dissolved. Bring mixture to a boil. Pierce warm cake with fork.Pour batter into greased 13 x 9 x -inch baking pan. Pour Cocoa Frosting over all. whole wheat flour. Cook over medium heat until butter is melted and mixture is smooth.Mix well. the eggs would curdle. stirring constantly. using wooden spoon. stirring constantly. baking soda and salt in a mixing bowl. 3. (1 box) 1 tVanilla extract Stir together sugar. milk. mixing well. that has been sifted. oven 30 minutes or until cake tests done. Cool completely. Zucchini Chocolate Cake . Dont let it boil. Put in pot and on medium heat.Blend in eggs and sour cream. Fill the hot liquid into cups and garnish with whip cream. and cocoa in saucepan. Stir in confectioners' sugar.Remove from heat. Bake in preheated 375 degree F.293 ---cocoa frosting--1/2 cButter or regular margarine 6 tMilk 1/4 cCocoa. heat until it gets thick. add the salt. Frost cake immediately. Cool in pan on rack.Meanwhile prepare Cocoa Frosting. Stir in vanilla. 3. Grate the chocolate and add to it. Cut into squares. water and cocoa in saucepan.Combine butter. COCOA FROSTING: Combine butter. Pour into flour mixture. Remove from heat. flour. 2. Wine chocolate Yield: 4 Cups 3Egg Yolks 1 cWater 1 cRed Wine 3 1/2 oz Milk chocolate 1 pn Salt Whipped cream Mix the egg yolks with the wine and the water.
unpeeled.Stir in zucchini. set aside.Cut into squares and serve.Sprinkle with chocolate chips and walnuts. large 1 tVanilla extract 1/2 cButtermilk 2 cZucchini. . sifted 1/4 cCocoa. beating well after each addition. baking soda and salt. Add dry ingredients alternately with buttermilk to creamed mixture. oven for 55 minutes or until cake tests done. chopped Sift together flour. Bake in a preheated 325 degree F. beating well after each addition. and sugar in a mixing bowl until light and fluffy. oil.294 Yield: 16 Servings 2 1/2 cFlour.Blend in Vanilla Extract.Cream together the butter. using an electric mixer at medium speed. one at a time. grated 6 oz Semisweet chocolate chips 3/4 cWalnuts.Beat in eggs. Cool in pan on rack. cocoa. unbleached.Pour batter into a greased 13 x 9 x 2-inch baking pan. baking 1 tBaking soda 1 tSalt 1/2 cButter or regular margarine 1/2 cVegetable oil 1 3/4 cSugar 2Eggs.
177. 37 Arm & Hammer Chocolate Chip Banana 5. 280 375'F 171. 256. 227. 290 cBlanched 72. 294 African cocoa crop 29 all-purpose flour 226 cSifted 143.Blend 147. 227. 285. 49 artificial vanilla 59 atl 23 Aztecs 22-3. 254.Stir 166.Mix 217 20-kilogram 40 350'F 75. 196 cSifted unbleached 58 cSugar Egg tb 225 cUnbleached 98. 23. 237. 146-7. floured 132-3 9-inch Cheesecake 227. 189 All-purpose flour tSalt tBaking powder tBaking 75 almond extract 70. 294 addition.295 INDEX* µ µg 40 10-inch springform pan. 25 B Bacardi Chocolate Rum Cake 5. 179. 154. 143. 184. 203. 49 Bacardi Double-Chocolate Rum Cake 5. 216. 129. 180. 285 A Academy of Motion Picture Arts and Sciences 48 addition. 127. 275. large 37 animals 5. 163. 112 amaretto 72. 259. 199 amaretto frosting 71-2 American Chocolate Chip Cookies 17 amounts. 40-1 chocolate with 47 aphrodisiac 5. 201.Butter 91 2-inch springform pan. 134. 26. 119. 275 addition. 227. 95. 192. 247 9-inch springform pan 89. 137. 257-8 4-serv 286 4-serving size 55 5-ounce paper cups 184 6-ounce custard cups 158 8-inch cake pan 96 8-oz carton oz Semisweet chocolate square 233 9-inch.Beat 166. 98. 111. 113. 282. 153.Pour butter over. 215-16. 36. 243 almonds 70-2. 109. 50 .
269 oz Semisweet 56. 131-3. 238. 177. 85. 188. 111. 102. 252. 238-9. 209. 87. 174-5. 197. 131-3. 278-9  Banana Chocolate Cake 6. 64. 147. 227-31. 113-14. 201. 54. 244-5. 119. 264. 226-7. 52 Banana Chocolate Chip Bread 6. 137-8. 230. 158. 281-2. 89-90. 288. 62-4. 68-72. 59. 181-2. 229. 209-12. 216. 91-2. 275-83  bake cookies 11. 145-6. 114. 119. 251-2. 103. 58. 201. 268. 137-8. 149. 257. 78. 84. 197-8  Bake 52-5. 89. 173. 165-7. 132-5. 98. 171-2. 71. 84. 144 bake crust 68. 262. 228. 184 bar mixture 257 cooled baking 263 melted candy 283 Barbara Bush's Chocolate Chip Cookies 6. 66. 216 baked crust 94. 262. 55 bars 28. 293-4  balls 60. 54. 88. 96. 81-7. 278. 15960. 277 mashed 53. 193. 94. 154 baker. 264. 95. 264 baking pan 54. 193. 132-3. 127. 229. 242-6. 166-7. 141. 281-2. 61. 112 oz Unsweetened 164. 140. 256-9. 80. 275-6. heated waffle 181 BAKER'S Premium White Chocolate 282 baking 27. 103. 147. 154. 101. 278-9. 52 Banana Chocolate Chip Muffins 6. 80. 89. 54 Barcardi Rum Chocolate Cake 6. 40. 268-9. 73. 98. . 55. 292-4  baking bars 260. 276. 98-9. 248. 291 baking soda 52. 127 Basic Chocolate Sauce 6 Basic Chocolate Sauce Yield 56 batter 50. 256-7. 121. 235. 205. 248-9. 150. 68. 53 Banana Chocolate Pudding Cake 6 Banana Chocolate Pudding Cake Yield 54 bananas 52-4. 209-10. 107-8. 260-1. 145. 107-8. 78-9. 154. 167. 43. 65. 126-7. 101. 166. 196-8. 113-14. 291  floured 101 well-buttered 9-by-9-by-2-inch 196 baking powder 63. 171-2. 228-9. 153-5. 77. 149. 247 bake cups 111. 58-61. 75. 135. 108. 283 chocolate marshmallow 10. 103-9. 106. 94-6. 124. 180. 290 baking chocolate 27. 190.296 Bacardi Rum Chocolate Cake 5 Bacardi Rum Chocolate Cake Yield 51 Bailey's Chocolate-Chip Cheesecake 5 Bailey's Chocolate-Chip Cheesecake Yield 51 bake 59. 52. 273-4  baking powder salt 261 baking sheets 57. 124. 131. 75.
109. 147. 257. 174. 68.Separate 147 white 126 batter. 259. 39-40. 146. 180-2. 285 beat cream/chocolate mixture 279 beat egg whites 54. 217. 197.Pour 244. 262-4. 201. 122. 259 beat eggs. 193.Then 148 beat flour 154 beat margarine 106 beat mixture 72. 229-31. 218. 263-4. 158. 114. 196. 268. 191. 135. 89-90. 261 beaten mixture 268 beaten yolk 230 beaters 61. 255 . 181. 211-12. 263 beat shortening 103. 250. 66. 88. 275. 178. 267-9. 283. 230. 250-2. 236 beat 58-63. 177 beaten egg yolks. 25. 152. 117. 197. 137. 84. 199. 254. 75.297 253-4. 182. 75.Pour 264 minutes. 123-38. 171. 153. 162.Return 158 beaten eggs 126. 125. 104. 289 beat eggs 83. 154. 161. 140. 143 Beat Slight 105 beat sugar 102 beat well. 141. 100. 158. 246 beat chocolate mixture 177 Beat Cream 97 Beat cream cheese 65. 283-6  beat Bake 51 beat butter 55.Bake 253 Bavarian Chocolate Pie 6 Bavarian Chocolate Pie Yield 56 BBC NEWS Chocolate 47 beans 22. 140. 214. 160-1.Pour 180 flour. 182. 228. 122. 104-8. 206. 138. 188-94. 169. 168. 227. 80. 151. 114-17. 281 beat cake mix 201 beat cheese 128. 176. 118. 242. 95. 193. 267.Combine flour 99 Beat well. 236-8. 281 beat egg whites stiff 204 beat egg yolks 132. 251 remaining 65. 96-7. 79-83. 275-6. 115. 168. 194. 198. 191.Stir 99 beat yolks 218 Beat Yolks Slightly 97 Beate Illek 47 beaten 71. 292  beaten egg whites 96. 212. 273-5  blended. 28-30. 255-6 vanilla. 188. 146-7. 252. 92-4. 75-6. 112. 280 beaten egg yolks 105. 242.
188-9.Add 164 blended. 24. 95. 61. 173. 214. 66. 155. 288-9  boiling 69. 287. 234. 293  boiler. 192-3. 283 beverage 22. 96. 80.Stir 144. 95.Fold 205 blend well. 236-7. 218  blend butter 138. 79-80. 143. 36.298 chilled 82 clean 54. 168. 61-2. 141-3. 118-19. 159-62. 242. 147. 175-6. 125. 202. 152. 131-7. 170. 61-2. 62.Pour mixture 247 blended. 98-9. 65 board. 135.Remove 228. 254 blend ts Vanilla Veg 88 blend walnuts 292 blend well. 219  .Bake 238 blended. 130. 257 blended.Add eggs 109. 272 bo 60. 207. 218-19. 167. 153 blended. 131-3. 67 billowy peaks form. 179 blended. 69.Add chocolate mixture 130 blended. 161 dry 263 electric 255 rotary 80 rotary egg 171 beaters. 118. 139. 101. 146. 113-14. 117. 288 cShaved 91 oz Belgian 196 sifted oz 76 Bittersweet Chocolate Frosti 225 Bittersweet Chocolate Frosting 226 Black Chocolate Zinger 6 Black Chocolate Zinger Yield 58 blend 55-6. 106. 162. 77. 109. 235-6. 136.Stir 64 blender 71. 278.Combine cream 211 beaters. 129. 80. 91. double 56. 127. 27 bittersweet chocolate 47. 1967.Place cream 252 Beer TUnsalted butter-room temp 88 Belgian bittersweet chocolate 196 berries 115. 205-7. 205-6. floured 131 boil 58. 64. 203-4. 143 blend cocoa 256 blend cocoa powder 236 blend flour 239 Blend in Vanilla Extract 294 blend liqueur 146. 82-3. 183-4.Chill thoroughly.Stir 125 bitter 23-4. 264-5. 162-3.
148. 44. 271. 206. 131. 181-2. 259. 53. 255-6. 103-7. 165-6. 275. 87-90. 79. 75-6.Add 91. 156 bowl. 48 Bo's Chocolate Chip Cheesecake 6. 155. 94. 167. 225-6. 282 book 3. large 50 bowl. 185-6. 62-4. 193. 226. 80-1. 289-90  mixer 74. 95-7. 69. 154. 284-5. 75. 189.299 boiling point. 68-70. 120. 182.Sprinkle 65 bowl.Add vanilla 170 boiling water 56. 94. 101-2. 279 cSemi sweet chocolate pieces ts 52 bread mixture 259 Bresse Farmhouse Chocolate Cake 6 Bresse Farmhouse Chocolate Cake Yield 61 Brief History of Chocolate 45 brown sugar 60. 131-6. 119-20. 253 bowl. 72. 283-4. 122-9. 91. 110. 103-7. 205. 261. 132-3. 289 scraping 233. 189. 106. 170. 106. 78. 126. 125-6. 229. 88. 75-6. 148. 290-4  .Bring 119. 224. 201. 196. 106. 177 Brandy And Vanilla 97 Brazilian Iced Chocolate 6 Brazilian Iced Chocolate Yield 60 bread 5. 248 bran mixture. 98. 117-19. 159. 198. 90. 64-5. 165. 76. 276-7  Bowl Buttercream 189-90 Bowl Chocolate Fudge 18. 258-61. 220. 76-7. 106. 117. 249-52. 101. 83-4. 6. 226-7  brown sugar oz Cocoa 117 brown sugar together. 235-6. 59 bowl 58-9. 135 bowl. 196. 203-5. 143.Blend. 173-8. 140. 274-6. 215-16. 200. 80. 271 bran cereal 78. 185. 146. 128-35. 83-4. 160. 70. 291-2  blender 79 large 55. cool 121 brandy 76-7.The 100 Brown sugar ts Vanilla 260 BROWNIE 108 Brownie Cookie Crust 241 brownie mixture 64. 152. 266 burning 66 butte 289 butter 61-2. 226-7. 120. 49.Whisk 288 Box Office Mojo 48 bran 120.Refrigerate 156 bowl.Chill 109 bowl. 99-101. 224. 233. 137-8. 198-9. 273 small 63. 225 brownies 3. 112-13. 278. 151-3. 79. 176. 154. 152. 218-20. 249. 108.
160. 89. 144.Stir 81 butter mixture 76. 112. 216-17. 219. 167. 274 tablespoon sweet 160 tb Sweet 198 tbsp 141. 110. 256. 267. 273 melted 107 peanut 106.Add 238 butter. 124. 194.Stir 145 . 180. 64 buttermilk mixture. 262. 201. 189.Beat 238 butter. 238. 136. 251.Beat well. 158. 217. 245. 238 cUnsalted 76. 256. 114. 250 butter peanut 249 butter sandwich cookies 249 butter tb milk 118 butter. 226. 141. 240. 102-3. 292 gUnsalted 182 mashed lg Egg tb 52 mixing bowl.Coat 204 butter melts 270 butter melts. 195. 115.Combine 293 oz Chocolate chips tb 193 oz Semi-sweet chocolate tb 204 oz sweet 225 soften 60 softened 103. 111.Mix 127 buttermilk 75. 137. 110. 152. 249.300 cGranulated sugar tb 154 cMelted 88. 175.Press 147 melted 93 Butterscotch Fudge Omit chocolate chips 222 butterscotch pieces 189. 194-5 unsweetened chocolate Ounces sweet 225 butter eggs 62 butter flavor crisco 94 Butter Flavored Crisco Ultimate Chocolate 64 Butter Flavored Crisco Ultimate Chocolate Chip 6 butter it. 294 cNonfat 111 qt 120 Buttermilk Chocolate-hazelnut Cake 6. 193 cpeanut 149 cPeanut 106.Pour 197 butter. 120. 275. 167. 217. 143 cStick 170 cSweet 176. 257 creamed 53 cSoftened 103. 218 butter. 149 teaspoon 62 tUnsalted 61. 284.
205. 185. 68. 139-40. 262-3. 241 cacao beans 3.301 C cacao 22. 55 cake iwth 185 cake jiggles 99 cake layer 140. 23-5.Butter 204 cake pans 83. 197-8. 251 cSifted 171 cake hang 171 cake heart.Loosen 285 layer 274 minutes. 245. 119.Bake 192.Combine 50 cake pan. 181. 157.Repeat procedure 276 cake ingredients 51. 237-40. 119 oz Devil's food 95 oz Pkg chocolate 200 cake mix ith pudding 68 cake pan. 86-7.Let 81 cooled 54. 46 Cadbury Creme Eggs 44 cake 50-2. 182. 268. 81. 29. 169. 204-5.This sourdough chocolate 274 people bake 274 preparing 146 roll 169 warm 293 cake baking time 81 cake batter 159. 29. 68.Loosen 90. 227 hour. 185. 58-62. 273 third 245 cake mix 50. 169. 98. 273-4 9-in layer 51. 108. 55 waxed paper-lined 8-inch 211 cake pans. 29 cacao mixture 26 cacao trees 22. 161. 226. 197. 192. 238-9. 161. 91-2. 184-5. 226. 24. 252. 211. 135. 251 prepared 50 cake pans.Sprinkle 65 . 273-7  3-layer 226 angel food 207 boxed 274 cake. 126. 139-41. 74. 191 mix. 281 cake cra 72 cake crosswise 74 cake flour 156. 42. 27. 245. 264. 121. 24-5. 176 csifted 96 edge of 96. 54-6. 195. 72-4.
223-4. 251 cake. 159. 139. 281-2. 130. margarine ts Salt 52 cBrown sugar 59. 153-4. 192-3. 82. 106. 85-6.You 205 call-purpose flour 231.Form 133 cake. 53. 164-6. 275. 124. 213. 220. 47. 196. 225. 171. 252. 257. 262. 173-4. 100. 186. 97. 166. 186. 71. 226 cake tests 50-1. 181. 230-1. 81. 95. 224 Castillian Hot Chocolate 6 Castillian Hot Chocolate Yield 67 cause acne 39 cBread flour 187 cBread Flour 73 cBread flour. 142. 225 cAlmonds 71. 244 cardboard 140. 227-8. 199- . 127. 293-4 cake tests done. 140. 122. 157 cardiovascular disease 38 casserole 70.Spoon 197 cake. 154. 226. 244. 274 cake rack 239 cake recipe 281 cake shimmers 60 cake springs 197 cake tester 54. 144-6. 270 calories 38. 164. 248.Sprinkle 215 cake. 55. 262. 139. 267. 137. 229  cancers 37 candies 40. 273. 174. 238. 226. 143. 231 cannoli forms 88 Cappucino Chocolate Cheesecake 6 Cappucino Chocolate Cheesecake Yield 65 caramel mixture 172 Caramelized Pistachio Shards 263 caramelizes 89 carbohydrate 53. 96. 224. 131-5. 79. 55. 127. 145. 211. 114. 113. 142.Cool 180 cake tops 238 cake. 269. 130. 111. 258  cbutter 177.Let 59 cakepan. 231. 250. 243. 109. 291 cAll-Purpose Flour 76. 245 cakes test done. 167. 199. 234. 112.Cool 192.Cut 223 cakes form 140 cakes test 132-3. 198. 75.302 cake pieces 74 cake plate 81. 267 cAll-purpose flour 64. 106. 271 cButter 91-2. 85. 127-8. 111. 213. 235 candy mixture 283 candy sprinkles 177. 102-3.
85. 276 cChocolate 124 cChocolate chips 52. 271. 175. 287 Charlie 45. 294 cCake flour 54.303 200. 190. 166. 247-9. 139. 160. 120-1. 247. 225. 227. 192. 267 cCold milk 51. 292-4  cCocoa krispies 242 cCocoa powder 65. 225. 63. 167. 261. 99. 72. 144. 156. 180-1. 236 ccold skim milk 286 cCold skim milk 215 cCold Skim Milk 79 cConfectioners 106. 284 cGranulated sugar 86. 189. 292-4  cButter Flavored Shortening 108 cbuttermilk 262 cButtermilk 65. 287-9  cheescake 164 cheese 6. 240-1. 92-4. 210. 226-7. 181. 189. 275 ts Salt 132-3 cConfectioners sugar 137. 55. 169. 248-50. 216. 95. 278. 99-103.Beat 78. 209. 222 cCreamy peanut butter tb Creamy peanut 151 cDark Bacardi 49 center. 260 cChocolate pieces 187 cChocolate wafer cookies 109. 82-3. 163 cChopped nuts 63. 85-6. 238. 166. 184-5. 188. 251. 180. 246-7. 107. 194. 220. 118. 108. 273. 92. 282-3. 97. 86. 217. 134. 237 butter oz Cream 151 . 234. 257.To 133 cereal mixture 69 cereal. 209-13. 61. 184. 131-4. 201. 237. 101-4. 228-30. 121-2. 272-3. 158. 292  cFlour ts Baking powder 146 cFlour ts Baking Powder 108 cGraham cracker crumbs 51. 192. 277-9. 109. 245. 145. 209-10. 272-3. 145. 183. 148. 221-2. 137. 191. 212. 102. 195. 115. 187. 160. 256-7. 158. 88. 181. 270 cHalf 82-3. 278 cChopped walnuts Vanilla 181 cCocoa 67. 174-5. 92. 167. 70. 163. 148. 245-7. 137-8. 248 cEvaporated non-fat milk 220 cEvaporated skim milk 54 cEvaporated Skim Milk 168 cFlour 49. 126. 67. 123. 265. 48 cHeavy chopped Egg whites ts Vanilla 249 cSugar Eggs ts Vanilla extract 91 cHeavy cream 61. 99. 55 cCold Milk 49. 169. 227. 146. 244. 158-9. 251. 201. 236. 275. 188. 94.
91. 95-6. 197. 225. 96. 211 cChocolate Mint 135 cMilk Chocolate 109 cMini semi-sweet chocolate 49 cMint Chocolate 131. 246 oz Peanutbutter 172 oz Semisweet Chocolate 136 . 152-3. 126. 232 cSemi-sweet chocolate 64. 177-9. 207-8. 241 chips 77.Add chocolate 207. 202. 130. 140-1. 69-70 children 47. 193. 68 cheesecake inside. 215 cHershey's cocoa 57. 91. 109.304 oz Cream 95. 157-8. 215. 111. 92-3. 132. 220-1. 259-60  chill mixing bowl 252 chilled bowl 50. 172. 59. 132-4. 92. 259 cherry mixture 73 Cherry Yogurt Cups 16. 182. 108. 172. 128. 128. 227 softened cream 195. 200-1. 257 Chex and Chocolate Party Mix 7 Chex and Chocolate Party Mix Yield 69 chicken 7. 197. 126. 240 cheese mixture 60. 39. 59-60. 256. 186. 240-1. 109. 98. 147.Use 91 cheesecake mixture 239 cherries 73-4. 216. 267 cheesecake 13. 163-5. 134-5. 129-30. 178-9. 221-2. 50 chill 57. 18. 252 chilled chocolate/egg mixture 132 chilled chocolate. 145. 135 generous layer of 60 ground chocolate 150 heat. 247. 203. 200. 228. 251. 163. 278  cchocolate 53 cChocolate 150. 221 melt peanut butter 256 melted 134-5. 277 cup of 129. 134 cReese's peanut butter 256 csemi-sweet chocolate 149. 255  Cheesecake Crust 6. 102. 246-7. 272 cSemi-sweet Chocolate 178 csemisweet chocolate 186 cSemisweet Chocolate 104 cup chocolate 81. 82. 157. 163. 87. 191. 135. 183. 239-40.Use 133 chilled mixture 164 chilling 238. 98. 246. 277-8 cHershey's cocoa ds Salt 111 chewy cookies 64. 134. 143. 167.
182 granulated 278 grated 97. 279 cooking 158 cooled 105. 254 boiling water 275 brain cannabinoids in 47 cheaper 32 cHershey's 277 chopped 158.Melt 176 associated 23 bad quality 32 baker's 6.305 package semi sweet 221 packages butterscotch 222 use Nestle Mini-Morsel chocolate 60 vanilla milk 111 whip Chocolate 253 chips melt 201. 62 baking pan. 278 heat. 284 drinking 24 durable 25 eating 36 ened 215 equal parts. 268-74. 142. 72-3. 132-3. 204-6. 171-4.Melt 147 excess 186 expensive 31 free 276 gDark 86. 66. 253 Chocolat 6.Add 152 high-priced 46 how to Store 47 how to Temper 46 . 76-8. 288-9  9-inch spring form pan. 61-4. 88 cWhite 269. 197. 133. 42-8. 40. 82-5. 221 cho Stir 173 chocolat 242. 58-9.Melt 127 batch 32 bitter 70 blend 146. 125-7. 112-15. 269 cooled melted 241 couverture 28 creamy 166 crushed 98 cSemi-sweet mini 208 cSemisweet 73. 22-9. 139. 31-40. 278 chocolat at box office mojo 48 chocolat-mocha flaver 160 chocolate 3-5. 48. 45. 20.
306 layer 68 liquid 34 manually tempering 34 mass-produced 32 melted square 141 melted white 109.Add 125 shaved 92.Add 174 molten 34-5.Spoon 173 pipe 218 processed 33 quite bland 29 saucepan. 112. 248 Chocolate-Banana Freeze 14. 293 Chocolate Almond Bread Pudding 7 Chocolate Almond Bread Pudding Yield 70 Chocolate Almond Morsels 7 Chocolate Almond Morsels Yield 71 Chocolate Amaretto Brownies 7 Chocolate Amaretto Brownies Yield 71 Chocolate Amaretto Cheesecake 7. 77 Chocolate Banana 18. 74 Chocolate Angel Food Cake 7 Chocolate Angel Food Cake Yield 75 Chocolate Apple Bread 7 Chocolate Apple Bread Yield 75 Chocolate Apricot Kugelhupf 7 Chocolate Apricot Kugelhupf Yield 76 Chocolate Baka Lava 7. 72 chocolate-and-butter mixture 62 Chocolate and Raspberry Cream Torte 7 Chocolate and Raspberry Cream Torte Yield Chocolate Angel Cake 7. 181 smooth 53 softened 288 solid 34 squares 141 standardized 43 tempered 35 town 48 unadulterated 27 warm 152 water mocha 180 wine 21. 183 73 . 41 oz Semi-Sweet Mini 77 oz Unsweetend 105 oz Unsweetened 60 oz White 286 pan. 290 melting 36 minutes.
43. 121 Chocolate Cake Yield 282 chocolate candy 8. 86 chocolate cake mix 49-51. 79 chocolate bars 35.Pour 147 chocolate beverages 22 Chocolate Brandy Cake 7 Chocolate Brandy Cake Yield 81 Chocolate Brandy Cream 7.307 Chocolate Banana Muffins 7 Chocolate Banana Muffins Yield 77 Chocolate Banana Pudding Pie 7. 59. 66. 269 chocolate ch 247 cHershey's milk 227 chocolate chees ecake 194 Chocolate Cheese Pie 8 Chocolate Cheese Pie Yield 90 Chocolate Cheesecake 8. 254 part. 17. 20. 80 baker's 40 Chocolate Baseball Cookies 7 Chocolate Baseball Cookies Yield 80 chocolate batter 85. 78 Chocolate Banana Shake 7. 87 Chocolate Cannoli 8. 87 Chocolate Caramel Cheesecake 8. 82-4 Chocolate Bread Pudding Classic 8 Chocolate Bread Pudding Classic Yield 84 chocolate brownies 8. 92-3. 62. 94 Chocolate Cheesecake Yield 91. 89 Chocolate Caramel Pecan Cheesecake 8 Chocolate Caramel Pecan Cheesecake Yield Chocolate-Caramel Sugar Cookies 172 Chocolate Caramels 6. 97 Chocolate Chip Cake 8. 82. 226. 108. 85 chocolate bunnies 23 Chocolate Butterscotch 16. 55. 195 Chocolate Cheesecake Bars 8. 233 Chocolate Cherry Cake 8 Chocolate Cherry Cake Yield 95 Chocolate Cherry Cheesecake 8 Chocolate Cherry Cheesecake Yield 95 Chocolate Chiffon Cake 8 Chocolate Chiffon Cake Dessert 96 Chocolate Chip Brandy Souffle 8. 28. 78 Chocolate Banana-Split Pie 7 Chocolate Banana-Split Pie Yield 79 Chocolate Bar Filling 7. 201 Chocolate Bread Pudding 7-8. 19. 88 Chocolate Caramel Hazelnut Pie 8. 218 Chocolate Cake 8. 97 90 . 146.
52-3. 83-4. 186 Chocolate Covered White Chocolate Cheesecake 9. 104 Chocolate Chip Torte 9. 186. 186 Chocolate-Covered Fortune Cookies 187 Chocolate-Covered Marshmallows 14. 102-3 Chocolate Chip Nut Pie 9. 77. 106.Spread 185 chocolate chips. 211 Chocolate Chip Cookies 8-9. 103 Chocolate Chip-Oatmeal Cookies 9. 246-50. 229. 57 chocolate chunks 100. 184-5 chocolate cream cheese batter 163 Chocolate Cream Pie 17 Chocolate Cream Pie Yield 233 Chocolate-Cream-Popcorn 14. 104 chocolate chips 18. 219 Chocolate Chip Squares 9.Use 185 . 243-4. 105 Chocolate Chip Peanut Butter 16.Add 248 chocolate chips. 255 chocolate cools 241 Chocolate-Covered Cherries 14.308 Chocolate Chip Cheesecake Supreme 8 Chocolate Chip Cheesecake Supreme Yield 98 chocolate chip cookie contest 103 Chocolate Chip Cookie Dough Cheesecake 8 Chocolate Chip Cookie Dough Cheesecake Yield 98 Chocolate-chip Cookies 16. 101-4. 75. 64. 109 chocolate cream 28. 106 Chocolate Chunk Blondies 9 Chocolate Chunk Blondies Yield 107 Chocolate Chunk Cookie Bar 57 Chocolate Chunk Nut Cookies 6. 100 chocolate chip cookies Thersa Monk 103 Chocolate Chip Cookies Yield 99 Chocolate Chip Date-Nut Loaf 9. 253  chocolate chips. 102 Chocolate Chip Macadamia Crunch Cookies 9.Stir 95 Chocolate-Chocolate-Chocolate-Chip Fudge Cake 14 Chocolate-Chocolate-Chocolate-Chip Fudge Cake Yield 184 Chocolate Christmas Candies 9. 49. 101 Chocolate Chip Grape Nut Bread 9. 149-50. 59. 187 chocolate cream. 107 cMalted-milk powder oz Milk 124 Chocolate Cinnamon Crinkles 9 Chocolate Cinnamon Crinkles Yield 107 Chocolate Coffee Swirls 9 Chocolate Coffee Swirls Yield 108 chocolate coins 23 chocolate cookie 256 chocolate cookie crumbs 253 Chocolate Cookie Sandwich Cookies 18.
225. 118 chocolate gratings 125 chocolate hardens 114 Chocolate-Hazelnut Filling 119 Chocolate Hazelnut Tart 10 Chocolate Hazelnut Tart Yield 119 . 112 chocolate diet 36 chocolate dip 113 Chocolate Dipped Almond Cookies 9. 195 chocolate Genoise 197 CHOCOLATE GLAZE 59. 125.Top 273 Chocolate Fudge 10. 18.Walnuts 119 chocolate flavor 27.309 Chocolate Creme 9. 243 favorite 52 Chocolate Frosting. greatest 44 chocolate fight 45 chocolate filling. 118. 151 Chocolate Glazed Dream Cake 10. 80. 109 Chocolate Crumb Crust 128 chocolate crumbs 92 chocolate crust 235 Chocolate Crusted Peanut Butter Pie 9 Chocolate Crusted Peanut Butter Pie Yield 110 Chocolate Cupcakes 9 Chocolate Cupcakes Yield 110 chocolate curls 51-2. 117 Chocolate Fudge Sauce 19. 56 Chocolate Curls Chocolate Gratings 132-3 Chocolate Date Truffles 9. 115 chocolate dough 135. 48 chocolate factory. 112 Chocolate Dipped Almonds 9 Chocolate Dipped Almonds Yield 113 Chocolate Dipped Peanut Butter Cookies 9. 111 Chocolate Decadence Bread Pudding 9. 118. 29 classic 29 Chocolate Fluff Frosting 275 chocolate fountain 31 chocolate frosting 198. 128. 249 Chocolate Fudge Pudding 10. 113 Chocolate Dipped Strawberries 9 Chocolate Dipped Strawberries Yield 114 chocolate dollops 267 Chocolate Dot Pancakes 9. 153 chocolate eggs 44 fondant-filled 44 chocolate extract. 116. 265 Chocolate Ganache 10. 184.Chill 123 at the chocolate factory 46 Chocolate Factory 44-5.
122 Chocolate-Macadamia Nut Bread 14. 128 Chocolate Mini Cheesecakes 10. 121 chocolate instant 50-1. 188 Chocolate Marshmallow 16. 26-7. 121 chocolate icing 121 Chocolate Indians 10. 128 Chocolate Mint Baked Alaska 10 Chocolate Mint Baked Alaska Yield 129 Chocolate Mint Baked Custard 10 Chocolate Mint Baked Custard Yield 129 Chocolate Mint Cheesecake Cups 11 . 124 chocolate manufacturers 43 large 43 Chocolate Manufacturers Association 32 chocolate manufacturing facility 30 Chocolate Marble Cake 10 Chocolate Marble Cake Yield 125 Chocolate Marble Cheesecake 10 Chocolate Marble Cheesecake Yield 126 Chocolate-Marbled Fudge 14. 123 chocolate makers 27-8 chocolate makers use 28 chocolate-making machinery 32 Chocolate Malted-Milk Pie 10. 123 Chocolate Madeleines 10.Blend 197 chocolate milk 23 Chocolate Milk Fudge 10.310 Chocolate Heaps 10 Chocolate Heaps Yield 120 Chocolate Honey Glaze 231 chocolate/honey mixture 58 Chocolate Horse Muffins 10 Chocolate Horse Muffins Yield 120 chocolate house 25 Chocolate Ice Cream Cake 10.Continue baking 147 chocolate liquor 4. 127 chocolate mass 33 blended 33 chocolate melts 76. 219 Chocolate Marzipan Slices 10. 255 chocolate layer. 240. 93. 250. 55 cBarcardi Dark Rum pk 55 Chocolate Jumbles 10. 122 chocolate layer 147. 123 chocolate lover's dream 3 Chocolate Lover's Eggnog 10. 187 Chocolate Macaroons 10. 265 chocolate melts. 30-1 producing 30 chocolate lovers 3.
311 Chocolate Mint Cheesecake Cups Yield 130 Chocolate Mint Cookies 11. 131 Chocolate Mint Layer Cake 11. 146 Chocolate Orange Supreme Cheesecake 12. 139-40 Chocolate Mousse CakePart 11. 217-18. 200. 63 Chocolate Peanut Butter Bars 12 Chocolate Peanut Butter Bars Yield 148 Chocolate Peanut Butter Chews 12. 125-6. 257. 151-2 Chocolate Mousse Cake 11. 119. 141 Chocolate Mud Frosting 11. 192.Stir 200 chocolate mizture 85 chocolate morsels 69. 142 Chocolate Munchies 11. 143 Chocolate Nut Chews 11. 145 Chocolate Nut Upside-down Cake 12.Add 211 chocolate mixture. 160-1. 137. 136 Chocolate Mint Sticks 11. 113-14. 138 chocolate mix 191 chocolate mix. 133 Chocolate Mint Layer Cake Yield 132 Chocolate Mint Meltaways 11 Chocolate Mint Meltaways Yield 134 Chocolate Mint Meringue Cheesecake 11 Chocolate Mint Meringue Cheesecake Yield 134 Chocolate Mint Pinwheels 11 Chocolate Mint Pinwheels Yield 135 Chocolate Mint Sauce 11 Chocolate Mint Sauce Yield 136 Chocolate Mint Snow-Top Cookies 11. 132. 129. 142. 145 Chocolate Orange Cheesecake 12. 138. 149 Chocolate Peanut Butter Cookies 12. 204.Fold 208 chocolate mixture. 130 Chocolate Mint Frosting 132-3 Chocolate-Mint Frosting 132-3 Chocolate Mint Ice Cream 11. 137 Chocolate Mint Sugar Cookie Drops 11. 265 csemisweet 271 flavored semi-sweet 137 Chocolate Mousse 11. 95.ture 84 chocolate mixture 57.Pour 198 chocolate mixture. 105. 147 chocolate ot 186 Chocolate Pancakes 12. 141-2. 144 Chocolate Nut Toffee Bars 11. 76. 148 Chocolate Peanut Butter 6. 139 Chocolate Mousse Flan 11. 149 Chocolate Peanut Butter Cup Cheesecake 12 Chocolate Peanut Butter Cup Cheesecake Yield 150 . 154. 275-6  chocolate mixture.
157-8 Chocolate Pretzels 12. 54 Chocolate Pudding Mix Yield 159 Chocolate Pudding Souffle Cake 12. 154 chocolate pie 17. 20. 255 chocolate pieces 50. 160 Chocolate Puddle Pudding 12. 162. 165. 231. 202. 153 Chocolate Pecan Orange Balls 12. 177. 155. 69.Microwave. 153 Chocolate Pecan Pie Bars 12. 234.312 Chocolate Peanut Butter Dip 12 Chocolate Peanut Butter Dip Yield 151 Chocolate Peanut Clusters 12. 281. 161 Chocolate Pumpkin Truffles 19 Chocolate Pumpkin Truffles Yield 270 Chocolate Raspberry Cream Crepes 13 Chocolate Raspberry Cream Crepes Yield 162 Chocolate Raspberry Truffle Cheesecake 13 Chocolate Raspberry Truffle Cheesecake Yield 162 chocolate residue 24 Chocolate Ricotta Cheesecake 13 Chocolate Ricotta Cheesecake Yield 163 Chocolate Rum Ice Cream 13. 204 oz Semi-sweet 189 oz Semisweet 188 pkg semisweet 218 white 271. 259. 17. 289 warm 259 Chocolate Sauce Yield 281 . 152 Chocolate Peanut Pie 17 Chocolate Peanut Pie Yield 240 Chocolate Peanut Whirls 12. 258 csemisweet 176 cSemisweet 155 grated 133. 188. backing 164 Chocolate Pistachio Meringue Cookie 12 Chocolate Pistachio Meringue Cookie Yield 155 Chocolate Pistachio Orange Cake 12 Chocolate Pistachio Orange Cake Yield 155 Chocolate Pizza 12 Chocolate Pizza Yield 157 Chocolate Pots 12. 272 chocolate products 40-1. 46 chocolate pudding 49. 289 chocolate pieces. 215 resemble 67 Chocolate Pudding Cake 12 Chocolate Pudding Cake Yield 159 chocolate pudding mix 12. 93. 154 Chocolate Pecan Rum Balls 12. 158. 219. 13. 164 Chocolate Sandwiches 13. 19. 164 Chocolate Sauce 7.
166 Chocolate Silk 13 Chocolate Silk Pie 13 Chocolate Silk Pie Yield 168 Chocolate Silk Yield 167 Chocolate Souffle Roll 13 Chocolate Souffle Roll Yield 169 Chocolate Soup 13 Chocolate Soup Yield 170 Chocolate Sour Cream Frosting 238 chocolate specks 84 Chocolate Spongecake 13 Chocolate Spongecake Yield 170 chocolate squares 61.313 Chocolate Sauerkraut Cake 13. 196 oz Semisweet 216 chocolate streaks remain. 72. 142. 185. 20. 193.Pour 205 Chocolate Sugar Cookies 13 Chocolate Sugar Cookies Yield 171 Chocolate Surprise 13. 278 Chocolate Truffles Yield 176-7 Chocolate Tunnel Cake 6. 67 Chocolate Turtle Cheesecake 14 Chocolate Turtle Cheesecake Yield 178 Chocolate Turtle Pie 14. 165 Chocolate-Scotch Drops 14 Chocolate-Scotch Drops Yield 189 chocolate sets 218 chocolate shavings 227 chocolate sheet 288 Chocolate Shortcakes 13. 139. 151. 179 chocolate turtle recipe 148 . 173 Chocolate Tapioca Pudding 13 Chocolate Tapioca Pudding Yield 174 chocolate taste 30 Chocolate Teacake 13. 172 chocolate sweet 41 Chocolate Swirl Cream 76 chocolate syrup 79. 174 chocolate temper meter 34 chocolate tempering 34 Chocolate Toffee 13 Chocolate Toffee Yield 175 chocolate topping 233 cHershey's 242 Chocolate Toxicity 45 Chocolate Truffle Cake 13 Chocolate Truffle Cake Yield 176 Chocolate Truffles 13. 203 cHershey's 174 Chocolate Syrup Brownies 13.
283 cmilk 177. 158-60. 228-31. 31-3. 183 chocolate. 122. 209-10. 258.Stir 214 cLight Cream tb Butter Flavored Shortening 108 cloves 211. 146-7. 293-4  bowl. 211. 180 Chocolate-walnut Meringues 14. 68. 108. 233. 254. 172. 148. 223-4. 101. 224-5. 276-7  cMILK 97 cMint-Chocolate Chips 129-34. 112. 172. 68 chocolate wafer crumbs 92. 275 cinnamon/sugar mix 98 Cinnamon Whipped Cream 211 cinnamon. 188. 107. 95. 179. 75-7. 244. 190 churn 132 cinnamon 65. 177-8. 210-11. 226. 203 cholesterol 53. 173. 184-5. 151. 183. 262 cMilk 52. 201-2. 273 cHershey 242 . 236. 272 choney 231-2 cHoney 153. 230 chopped nuts 122. 209-10. 104. 266. 181 Chocolate Whisky Fudge Cake 14 Chocolate Whisky Fudge Cake Yield 182 Chocolate Yogurt Creme Pudding 14 Chocolate Yogurt Creme Pudding Yield 182 Chocolate Zucchini Nut Bread 14. 247-9. 220 Chopped Powdered Sugar 127 chopped Shortcake dough 167 chunks 99. 86. 202. 170. 214 clow fat milk 231 cMargarine 63. 190 Chocolate Walnut Pie 14. 237-8. 78. 80. 142. 233-4. 114. 179 Chocolate Vinegar Cake 14 Chocolate Vinegar Cake Yield 180 Chocolate Wafer 6. 67. 280-2.Mix 159. 42-3. 93 Chocolate Waffles-Mix 14.314 Chocolate Velvet Cheesecake 14. 130-1. 271-2.Cover 204 Chocolatetown Special Cake 14 Chocolatetown Special Cake Yield 189 chocolatiers 28 chocolatiers use 28 chol 149. 129 chocolate wafer crust 68. 290 cocoa 29. 139. 251 cNuts 107. 86. 46-7. 61. 213.Let 156 chocolates. 270. 115-16. 36-8. 138. 155. 56. 98. 66-7. 144-5. 122-4. 70. 204 Chunky Triple-chocolate Cookies 14. 276-8. 244-6.
230. low 30 cocoa butter crystals 33 cocoa butter flows 31 cocoa content. 75. 29 cocoa butter 22-3. high 26 cocoa fat 28 cocoa flavonoids 38 cocoa flavonols 47 cocoa frosting 158-9. 184. 40.Cut 161 Cocoa Tree 46 CocoaBella 47 cocoa. 244. 273. 276.315 cHERSHEY'S 73 cPowdered 274 crumbly. 187. 30-3. 164. 128. 43. 189. 281 expensive 29 forastero 29 milk. 248. 65. 245. 212-13. 264 cunsweetened 96 cUnsweetened 65. 224. 280 cocoa prices 36 cocoa production 36 cocoa products 47 Cocoa-Related Flavonoids Inhibit CFTR-Mediated Chloride Transport 47 cocoa shells 39 cocoa solids 22-3. 199. 26. 168. 43 cocoa-sugar mixture 67 cocoa together.Add flour 245 cocoa powder 36-7. 237. 167. 244. 28. 142 world's 27 cocoa-based prescription drugs 38 cocoa beans 27. 264. 78. 216.Sift 158.Add 220 cSifted 115 cunsweetened 74 cUnsweetened 124. 80. 280 cocoa mixture. 160. 273 mixing 74 powdered baking 72 processing 37 reducing 28 sifted 201 tUnsweetened 63 unsweetened 139. 158 substituting 28 cocoa butter content. 96. 25-7.Put 170 . 293 cocoa graham crust 217 cocoa growers object 28 Cocoa Icing 245 cocoa liquor 31 cocoa mix 244 cocoa mixture 122. 80.
93. 214. 159. 169. 186-7 Contemporary Confection 46 cook 55. 177. 222. 175. 124 cookie dough 99. 87. 171. 237.Beat 182 conching 4. 99. 185.Cut 253 cookie sheets 87. 198. 293  confectioners sugar 82. 125. 211. 227. 247. 67. 130. 244-5 consumers 43 consumption 35. 238. 97. 134. 166. 155. 235.Refrigerate 178 cocoa's medicinal 47 cocoa. 145. 65-6. 132-3. 256-8  . 221. 87. 263  cook stirring 139. 208-9. 223 Coll 132-3 colored decors 186 combined. 39 containers. 200 cSweetened 130.316 cocoa. 88-9. 143. 270 coffee mixture 235 cognac 169. 243. 106. 144. 156-7. 246-7 confectioners 94. 250. 213. 192. 37. 293 tHot water 176 confectioners sugar tb 193 confectionery 43-4 consistency 34. 253 oz Sweetened 209 sweetened 128. 118. 90. 273-5. covered 155. 166. 31-3. 123. 280-1 Coffee Cake 13 Coffee Cake Yield 173 coffee liqueur 65. 94. 174. 113. 230. 108. 81. 180. 207. 218. 170. 91. 150. 137. 68. 173. 132-4. 185. 176.Stir 238 coconut 69. 60. 180. 116-17. 175. 106. 166 cookie crumbs cChocolate 253. 177 toasted 215 Coconut Chocolate Cheesecake 14 Coconut Chocolate Cheesecake Yield 191 coffee 58. 127. 165. 55. 137. 194 cOil 49-51. 259-60. 108. 124. 142 cookbooks 148. 285 cChocolate wafer 68 wafer 98. 201. 160-2. 191. 243 cold milk mix 170 cold water forms 116. 157. 148. 46 conching process 33 condensed milk 23. 253 chocolate chip 99 crumble 57 prepared crust.
99. 146. 260-1. 98. 256-8 cookie sheets. 263. 246 non-stick 212-13 nonstick 63. 281. 253. 110. 60. 286 cracker crumbs. 103-4. 61. 114. 131.Heat 170 cream butter 76. 212-13. popped 187 corn oil spreadand stir 73 corn syrup 59. 128. 113-15. 137. 195. 239 Cream/Chocolate Frosting 273 cream margarine 172.Transfer mixture 182 cooled yolk mixture. 64. 191 cream cheese mixture 68. 239. 128. 270. 294 creamy 58. 227. 229. 168. 165. 94. 237. 266 cream shortening 121-2. 110-11. 275. 282. 126. 137. 93-5. 239. 72. 92-4. 212. 247 cool. 230 creamed mixture 64. 259-60  Cream Cheese Chocolate Cake 14. 6. 192 Creamy Chocolate Cheesecake Squares 193 CREAMY CHOCOLATE FROSTING 166 . 160 corn. 148. 129. 72. 160. 291 Cool. 108. 137. 185. 258 Cool crust 218. 231  Creamy Chocolate Cheesecake 14. 150. 269 cream Butter 85 cream butter flavor crisco 64. 150-1. 229. 99. 185. 260  cornflour 67 couvertures. 165. 229.Turn 281 cooling racks 99. 165. 291.Place chocolate 105 cools 108-9. 119. 68. 143. 293 cooking spray 73. 138. 202. 222-3. 98. graham 59-60. 87. 245. 270. 144. 117.Add eggs 100 cookies 3. 220. 122-4. 81. 202 cookie.Beat 197 cooled cheesecake 94 cooled chocolate mixture 238 cooled chocolate. 177. 134-5. 165-6. 87. 276 cooking spray. plain dark chocolate 31 cPowdered sugar 72. 131-4. 106 cRaisins 69. 227. 68-9. 91. 89. 75. 192. 104. 150. 239-40. 151. 1878. 171-2. 143-4. 165. 171. 155 ungreased 134. 135. 142. 217.317 prepared 71. 153. 81. 116.In 212-13 Cool cake layers 268 Cool cookies 103. 266 cramy. 79. 108. 267. 189. 290 cream cheese 51. 126. 213. 81. 211. 131. 63. 71.Bake. ungreased 131. 119. 66. 103. 167. 113. 166. 256-8  cooking 45.
249-50. 129. 249. 153 creamy. 150. 240. 181. 271-83  cSUGAR 97 cSugar Egg tb Flour 63 cSugar Eggs 146 cSugar oz 207. 126. 122. 90.318 Creamy Chocolate Frosting. 82-3. 98. 90-2. 201. 206 Crumb-nut cheesecake crust 126 crumbs 72. 245-9. 247 crust. 158-60. 292 csugar 262. 267. 107-12. 290 flavored 64. 206-15. 162-8. 70-3. 230. 146-7. 278 vanilla waver 227 crust 51-2. 179. 191. 146-7. 180-3. 277. 128 packaged 91. 222. 145-7. 102-3 crisp cookies 64. 253-4. 284-6  prepared 95. 254 cSemisweet chocolate chips tb 198 cShortening 71. 171-5. 60. 249-50. 65. 99. 142. 79. 110.Cut 166 creamy chocolate sauce 266 CREAMY MILK CHOCOLATE FUDGE Omit 221 creamy.Sprinkle 179 Cru Chocolate 46 crystals 33-4 cSelf-raising flour 182 cSelf-rising flour 104. 91-2. 125-31. 191. 125. 191. 228-30. 68. 143. 143. 186. 97-9. 130. 269 cSour cream 59. 134. 187-93. 173. 72. 100. 134-9. 206 crust. 229-30. 282 cSifted flour 115. 193 creme cups 158 crepes 162 criollo 29 Criollo Chocolate 46 Crisco cButter Flavor 94. 271 cSugar 55-7. 267. 23940. 217-18. 254-5. 126. 220 cSugar oz Bittersweet chocolate 151 cSugar tb Cocoa Eggs 94 .Heat 170 creations 43 special chocolate 44 creme 12. 273.Blend 143. 217. 81. 109-10. 101-5. 181. 239. 94. 92-3. 14. 128. 163-4.Bake 135. 236 cSemi sweet chocolate pieces Melted 173 cSemi-sweet chocolate ships 173 cSemisweet chocolate chips 51. 163. 246. 280. 84. 154. 92. 257 Crucial Step in Chocolate 46 crumb crust 124. 94. 178-9.
218. 122. 279 cVanilla Wafers 226 cWalnuts 87. 211. 100-1. 267 cWater 50. 256. 135 cup semi-sweet chocolate chips 231 cup servings 123 cup sugar 75. 126. 218 cups crumb mixture 201 cups flour 76. 58. 207. 80. 217. 140-1. 208. 255 cupcakes 3. 67. 279. 278 cup boiling water 244 cup brandy 81 cup butter 99. 193. 151. 198. 111. 220-4. 231 cups 50-1. 156. 206. 105. 154. 111-13. 170. 159. 246-8. 97. 61-2. 134-6. 250. 284 Cuckoo for Cocoa 46 cUnbleached Flour 104 cunprocessed uncooked wheat 271 cUnsifted flour 145. 142. 96. 115. 187  cWhipping cream 110. 173. 121-2. 89. 133. 239.Turn 81 cup cream 175. 263 cups miniature marshmallows 221 cups semi-sweet chocolate chips 64 cups sour cream 65 curls 125. 172. 167. 55-6. 221 paper 184 prepared 246 cups batter 256 cups cheese mixture 267 cups cream 76. 223. 136. 141 currants 175. 229-32. 218. 128. 71-2. 136. 218. 141. 242. 146. 294 cwater 96. 217-18 cup flour 276 cup milk 277 cup milk choco 221 cup milk chocolate chips 221 cup mint chocolate chips 131 cup mint-chocolate chips 129. 139. 79-80. 84. 68-9. 124. 162-3. 1302. 101. 106. 81. 262-3. 159-61. 176. 281-2. 256 c-4 243 cups milk 160. 220. 74-7. 173.319 cubes 70. 138. 237. 77. 158. 191. 263  cup topping 277 cup water 58. 281-2 D . 195. 84-5. 126. 292. 273 cup chocolate chips. 292-3  measuring 181. 171.
261-3  degrees Celsius 29 degrees Fahrenheit 29. 280 Devil's food cake 81 Diabetic Crunchy Chocolate Raisin 16. 252. 220 diarrhea. 61. 186. 113-15. 201-2. 131.Spoon 152 degree oven 96. 201 . 200 eating 38 flavonoid-rich 37 oz bars Swiss 58 31 Dark Chocolate and Pumpkin Cheesecake 15. 244-5. 74. 200 Double Chocolate Fantasy Bars 15. 82. 98.320 Dark and Dense Chocolate Mousse 15. 241 greased ovenproof 161 litre oven proof 117 dissolved. 194 dark chocolate 23. 126. 176. 129. 130 degrees F. 89. 239. 195 degrees F. 197. 231. 165. 199 dark chocolate shavings 240 dark rum. 104. 200.Stir 125 dogs 23. 272 diseases 38 dish 71. 224. 258. 151. 40. cBarcardi 51. 157. 260. 194 dessert 57. 191-2. 47. 119-21. 185. 230. 197.In 81. 265 degree angle. 1789. 246. 40-1 doi 47-8 dolly 280 double boiler melt 240 Double Chocolate Brownies 15. 171. 198 decadent chocolate chip cheesecake 60 decorate 87. 240. 186. 159-60. 197 Decadent Chocolate Cake 15. 199 Double Chocolate Cheesecake 15. 191. 156. 106. 36-8. 166. 177. 95.Butter 58 Dense Chocolate Mousse 15. 138-9. dark chocolate helps 45 dip 66. 195 dark chocolate dl 87 Dark Chocolate May Lower Blood Pressure 47 dark chocolate mousse 217-18 Dark Chocolate Sauce 15. 55 dark semi-sweet chocolate 264 Decadent Chocolate Bread Pudding 15. 194. 166-7. 149. 223. 265. 264.Melt 202 degrees. 194 dark chocolate benefits 36 Dark Chocolate Brownies 15. 200 Double Chocolate Ice Box Pie 15. 271. 97.Butter 199 degrees F. 26. 128-35.Beat egg whites 105 degrees F. 281 degrees 68-70.
74-5. 119-20. 283. 167. 220 Easy Chocolate Cheese Pie 15 Easy Chocolate Cheese Pie Yield 205 Easy Chocolate Dipping Sauce 15 Easy Chocolate Dipping Sauce Yield 206 Easy Chocolate Fudge 15. 140. 64. 273 oats. 150. 133. 108. 241. 134. 163. 77. 280  egg-yolk-chocolate mixture 289 . 57. 116.Chill 144 xChocolate 119 dough. 96. 88-9. 284  blended. 258-9  effects. 204 dough 55. 242. 205. 134. 157. 263. 122. 289 dry ingredients. 193.321 Double Chocolate Mint Chip Cookies 15 Double Chocolate Mint Chip Cookies Yield 202 Double Chocolate Nut Treat 15 Double Chocolate Nut Treat Yield 202 Double Chocolate Satin Pudding 15 Double Chocolate Satin Pudding Yield 203 Double Chocolate Souffle 15 Double Chocolate Souffle Yield 203 Double Dark Chocolate Cake 15. 119.Pour 208 egg-white mixture 169 egg whites 60. 141. 200. 250. 94. 196-8. 137-8. 194. 124. 164. 108. 131. 172. 155-6. 259-60.Stir 242 draft-free area 76 drink 24-5 drizzle 50. 209 Easy Double Chocolate Ice Cream 15 Easy Double Chocolate Ice Cream Yield 209 edges 72. 262. 76. 113-14. 157. 185. 85-6. 205. 124. 129. 135. 185. 185. 212-13. 250. 88. 279 egg mixture. 167. 206 Easy Chocolate Fudge Sauce/fondue 15 Easy Chocolate Fudge Sauce/fondue Yield 207 Easy Chocolate Sprinkled Ice Cream 15 Easy Chocolate Sprinkled Ice Cream Yield 208 Easy Chocolate Terrine 15 Easy Chocolate Terrine Yield 208 Easy Double Chocolate Banana Snack Cake 15. 183. 83. 79. 113-14.Chill 158. chocolate's mood-elevating 42 Effects of Cocoa on Human Health 47 egg mixture 70. 177.Pour vanilla 180 Dump bread mixture 83 Dutch chocolate 37 Dutch process 184-5 E Easy Chocolate 16. 81. 103. 57.
130. 168-9. 60. 291-4  eggs yolks 141 eggs. 212 Fashioned Chocolate 16. 217-19. 106. 96. 43. 247-54. 177-9. 261-3. 208.org/wiki/Chocolate 48 European Sweet 45-6 evaporated milk 88-90. 146. 171-5. 266-9. 265-6. 223 Fast Chocolate 16. 213. 223-4  non-cocoa 28 saturated 37. 262 tChocolate 123 teaspoon Vanilla bean 160 tPeppermint 137 Extreme Chocolate 45 F Fairfax Chocolate Icing 16. 64. 130-5. 222 fat 26. 79. 54. 139. 76. 112.Fold 171 Eggless Chocolate Cake 16 Eggless Chocolate Cake Yield 210 eggnog 123 eggnog mixture 123 eggs 49-53. 251. 76.Stir 65 Egyptian Chocolate Cake 16 Egyptian Chocolate Cake Yield 210 electric mixer 50. 288 evaporated skim milk 168 excess chocolate glaze 140 excess flour 185 extract softened cSugar Eggs tVanilla 75 talmond 186. 219-20. 35.322 egg yolk mixture 96 egg yolks 54. 37. 80-4. 18893. 47 fermentation 22. 32-3. 167-9. 40. 30 fertility 23 . 182. 203. 222. 134. 291-2  electric mixer beat 91 emulsifying agents 31 en. 81. 70. 61. 207. 111.Butter 239 FDA 32. 178. 224-7. 281-2. 241-3. 244 Fat-Free Chewy Chocolate Cookies 16. 144. 275. 98-104. 149. 204-5. 238-9. 55.Let 112 egg. 87-92. 53. 161. 287-8  egg yolks. 85. 140. 68. 197-8. 142. 244 total 53. 212 Fat-Free Chocolate Cake 16 Fat-Free Chocolate Cake Yield 213 fat-free instant pudding 286 F. 119-21. 58. 250-2. 236.wikipedia. 244.
200. 248 flour.Mix 293 flour mixture. 106. 75. 266-9. 242. 287 index 66 finished chocolate confection 42 Firmly Packed 132-3. 270. 284 Flourless Chocolate Mousse Cake 16 Flourless Chocolate Mousse Cake Yield 214 flourmix 78. 195 film adaptations 44-5 filo 77 fingers 66. 195-8. 94. 227.Beat 209 .Beat 65. 227-31. 227. 87. 137-8. 117. 44-5. 208. 158. 158. 85-8. 110. 117. 280-4. 171. 276 buttered 279 foil candy cups 177 foil-lined 8-inch square pan. 182. 140. 184. 209-12. 89.Stir 80 fluffy 55-6. 250. 83. 263.Add eggs 245 fluffy. 263. 247. 61-5. 189-91. 202 flan 141 flavonoids 37-8 flavored batter 242 flavorings 56.Chill 110 foil. 182. 291-4  combined 257 cwhole-wheat 271 tablespoon 276 flour mix 146 flour mixture 55. 22930. 157. 106. 210.Fold 281 foamy 97. 59. 276 aluminum 83-4. 145 fluffy. 250. 165-6. 224. 261-4. 103-8. 192-3. 110. 101. 163-6. 104. 101. 131-3. 84. 76. 60. 124.Add flour 127. 276 foil 152. 273 flour. 107. 103. 273 fluffy. 212. 281-2  Fluffy Chocolate Frosting 244 fluffy. 256-8. 260-2. 121 floured Bundt 239 floured surface 88. 247-9. 260.Chill 251 foil-lined cookie sheets. 231  flour mixture.Stir 202 floured 12-cup 119. 137-41. 130-5. 239 flavors artificial vanilla 32 buttery 119 flour 50-5. 229.323 Field Museum 45-6 Fiesta Hot Chocolate 16 Fiesta Hot Chocolate Yield 213 film 5.Mix 158.
245. 104. 159. 72. 71. 43. 189. 215 frothy 24. 238. 238. 162-4. 239. 25. 198. 216-18. 182. 97. 287-8  freezer 110. 240-1. 152. 79. 61. 194. 125. 28. 124. 161 Frozen Chocolate 16. 140-1. 165. 238. 132. 196-8. 274 nd 132-3 frost cake 252. 140-1. 140. 268 vanilla. 190. 72. 208 foods 3. 216 Frozen Double Chocolate Mousse 16 Frozen Double Chocolate Mousse Yield 217 fudge 16. 194. 166. 155-6. 70. 216 Frozen Chocolate-Peanut Butter Pie 16. 162. 211. 155-6. 138. 114. 185. 186-7. 99. 238. 292-3  GARNISHES 132-3 gButter 86 . 85. 180. 288 frost 50. 217. 235. 192. 293 frosting 62. 141-2. 216-18. 114. 46. 283-4  fold beaten egg whites 263 fold cocoa mixture 194 fold squares 261 fold whites 85. 132-3. 72. 273 buttercream 148 cButter cream 148 chocolate butter cream 274 cup Raspberry-Chocolate 268 remaining 192. 166. 128-9. 123-5. 56-7. 172. 245. 140-1. 74. 218-23 Fudgy Chocolate Pudding 16 Fudgy Chocolate Pudding Yield 224 G ganache 109. 119. 118. 37 Foolproof Chocolate 16. 169-70. 137. red 73-4. 93. 268. 285-8. 2045. 165 food processor 59-60. 180.If 273 frosting mixture 138 Frosty Chocolate Pudding 16. 65. 209-10. 139. 204-5. 116-17. 162. 263. 221 forastero 29 fork 50. 148. 288 frictional heat 33 fridge 194. 195-7 ganache glaze 58-9 garnish 51-2. 167. 48 food cake mix 74 food coloring. 216-18. 293 freeze 79. 79. 79. 152. 226. 161-2. 152 Food and Drug Administration 32. 238-9. 148. 178-9. 250. 52. 82-3. 35. 240-1.324 fold 74-6. 184. 208-9. 96-7. 156-7. 209. 188. 190. 215 Frozen Chocolate Banana Pops 16. 188.
292 Good-quality milk ch ocolate 239 Good-quality milk chocolate 239 gram 40 Grandmothers' Chocolate Cake 17 Grandmothers' Chocolate Cake Yield 225 granulated sugar 58. 174-5. 152. 57. 195-7. 288-90 gelatin mixture 139. 86-7. 255. 139-46. 127. 124. 152. 136. 280 Guide to Chocolate 45 Guilt-Free Desserts Preheat 130 H half beat 26 hazelnuts 65. 30. 240 Healthy Chocolate 47 heaping Flour 122 hearts chocolate cake 276 dark chocolate could help 46 heat 56-9. 290-1  Grease cookie sheet. 221 glaze 50. 153-4. 75. 137. 27. 263. 261. 263-4. 152. 55. 59. 106. 59. 187. 119. 229. 239. 182. 224 Gifts of chocolate 23 glass bowl 194. 138-9. 283 glucose 66 Gods 45-7 golden 55. 81-4. 168. 210. 160. 184-5. 263 medium-low 161 moderate 66. 107. 134.Melt chocolate chips 143 Great Chocolate Desserts 68 ground 22. 120. 68. 81. 119. 184. 131. 125. 270. 184. 270-1. 118. 63. 71. 141. 1689. 199. 124-6. 227. 237. 117-19. 89. 58. 142. 114. 202-5. 197-8. 197. 125. 227-8. 185. 162. 72-3. 175. 88-9. 101. 287 .325 gelatin 97. 114. 134. 238-9  med-high 162 medium-high 89. 87. 87. 275. 212. 182. 179. 132. 292-3  direct 118 form 160 gentle 70 high 76. 187. 131-2. 185. 193. 84. 154. 239 German Sweet Chocolate 63 German Sweet Chocolate Cream Cheese 6 German Sweet Chocolate Cream Cheese Brownies 16. 217. 252. 255 German cooking chocolate 157-8 German sweet chocolate 208. 264. 291 Grape-Nuts mixture 102 grease 51. 236-7. 107. 159 low 57. 138. 160-3. 193 GLAZE 108. 106-9. 155. 124. 131. 82-5. 199. 227. 1846.
64. 24 holes 210 Holiday Chocolate Butter Cookies 17 Holiday Chocolate Butter Cookies Yield 230 holidays 5.326 saucepan. 246. 163. 91.Simmer 214 heat. 171. 254.Cool 179 heated grill 115 heat. 198.Reduce 218 heat-absorbing sur-face 34 heat chocolate 197 heat cream 152 heat milk 84 heat oil 70.Blend 109 heat. low 247 heat.Pour 196 heatproof bowl set. 77. 178. 94. large 85 heat. 246. 277 Honey Chocolate Cake 17 Honey Chocolate Cake Yield 230 Honey Chocolate Cupcakes 17 . 218. 234. 173. 114.Add 219 heat. 231 honey 17. 263 Hershey Chocolate Company 43 Hershey Cocoa 128 Hershey Company 43 Hershey Great American Chocolate Chip Cookies 227 Hershey's Chocolate World 43 Hershey's Cocoa 111 Hershey's kisses and Reese's Peanut Butter Cups 43 Hershey's Light Chocolate Brownies 17 Hershey's Light Chocolate Brownies Yield 228 Hershey's Light Chocolate Cake 17 Hershey's Light Chocolate Cake Yield 228 Hershey's Semi-Sweet Chocolate Chips 128 High-quality chocolate 33 High-quality white chocolate couvertures 31 Hilary Clinton's Chocolate Chip Cookies 17 Hilary Clinton's Chocolate Chip Cookies Yield 229 history 3-4. 169. 23. 109. 145 medium-high 109 heavy saucepan 62.Stir 105. 72.Remove. 227-30. 128. 230-1. 44. 58. 257  pml 111 unknown 256 heat raspberry 50 heat skillet 148 heat sugar 263 heat topping 74 heat. 123. 88 Heat oven 50. 161. 157. 193.
73. 122. 31-2. 65. 213. 282 soft vanilla 115 ice milk 79 frozen 79 oz Chocolate nonfat 79 icing 50. 264. 192. 284 instructions 3 International Cocoa Organization 46 invert cake 169 Irish Cream and Chocolate Cheesecake 17. 220. 275-6  remaining 63. 101. 79. 232 hours. 274  dry 53. 136. 230-4. 42 hot chocolate 17. 244. 230 Industrial Revolution 25 ingrediants 250 ingredients 28. 169. 95. 258. 175. 232. 67.327 Honey Chocolate Cupcakes Dessert horses 40. 23-4. 234 Israeli Chocolate-Coated Orange Peels 17 Israeli Chocolate-Coated Orange Peels Yield 235 I. 266. 141. 276. 287 Judith Olney's Chocolate Buttermilk Cake 17 Judith Olney's Chocolate Buttermilk Cake Yield 237 Judy's Chocolate Pound Cake 17 Judy's Chocolate Pound Cake Yield 238 . 82. 74. 235 jam 74. 272. 49-50. 201. 119. 86-7. 277. 183. 232 best 67 Hot Chocolate Mix 17. 108. 215. 161. 63. 288 pt Chocolate 121 scoop of vanilla 61. 165. 60. 94-5. 229-30.Stir 205 HOUSE Milk Chocolate 260 HOUSE Peanut Butter 258 hr 164. 108. 121-2. 140. 261 indentations 172. 251 Jeff's Chocolate Cream Cheese Frosting 17 Jeff's Chocolate Cream Cheese Frosting Yield 237 jelly roll pan 73. 186. 278. 268 JAM-FILLED CHOCOLATE SUGAR COOKIES 172 Jamaican Chocolate Cake 17 Jamaican Chocolate Cake Yield 236 jar 61. 62. 65. 226. 172. 41-2 231 I ice cream 129. 67. 11617. 278 humans 23.The Cake 238 J Jack Daniel's Chocolate Ice Cream 17. 136. 211. 166-7.
243 loosen cake 109. 161. 173. chocolate tempering 35 . 208-9. 163. 199. 39-40. 274  menthe 193 meringue 196-7 single 111. 245. 178-9. 166. 278-9  L La Creme 208 La France Chocolate Decadence 19. 192. 261. orange 177 K Kahlua 14. 197. 70. 216. 147. 181. 182. 140. 137. 241. 239. 205. 226 M machines. 55. 102. 47 lead concentrations 39-40 leaf 133 Light & Luscious Chocolate Desserts 111 Light CoCoa Frosting 229 liqueur 59. 195. 187. 263. 170. 96. 227. 185. 149. 72. 263 labels 42-3 large bowl beat 150 large mixer bowl 91. 118. 239 sugar tb 188 Kahlua butter 188 KAHLUA BUTTER 188 Kahlua Milk Chocolate Cheesecake 17 Kahlua Milk Chocolate Cheesecake Yield 239 kids 81. 274 kilogram 40 Kit's Chocolate Mousse 18 Kit's Chocolate Mousse Yield 241 knife 60. 211.328 juice. 89. 162. 268. 156. 179. 187-8. 177. 148. 238. 246. 218-19. 108. 124. 255 cool 147 low heat melt margarine 283 lukewarm 117. 223. 64. 242. 286 layers 50-2. 271 loaf pans 3-inch 208-9 floured 7-by-5-by-3-inch 175 loaves 75. 225-7. 207. 245. 252. 206. 145. 118. 71-2. 192. 114 lead 5. 54. 140. 268 cChocolate-mint 184 liquid mixture 277 loaf 52. 70. 151. 126. 155. 208. 221. 150. 126. 156-7. 201. 256 large mixer bowl beat cream cheese 193 large mixing bowl 49-50.
293  medium mixing bowl 263 medium saucepan 111. 94. 96. 149. 148-50. 43. 212. 93. 215. 193. 193 melt ts Vanilla 146 melted butter 89. 33-4. 250. 152. 92. 76. 177-80. 180. 132-3. 99. 289-90  melt chocolate chips 111. 61-3. 291-2  Melt Beat 208 melt butter 92. 162. 114. 78. 59. 207. 272-5  regular 106. 275. 210. 99. 146. 244-5. 263. 231-2. 284. 145. 91. 250-1. 105-6. 226-8. 145. 127. 222. 47 marshmallow cream. 152. 138. 282 medium speed. 38. 154. 264. 119.In 228 medium saucepan melt corn oil 111 medium size bowl 149 medium-size bowl 239 clean 161 medium speed. 220 marshmallows 87. 288. 268-9. 118-19. 118. 166. 271-2  medium bowl 57-9. 148 Mars 26. 162. 78-9. 98. 138.With 199 melted chocolate 61. 287 vegetable cooking spray. 186. 256 Maui Chocolate Pizza 18. 281. 251. 225 Marble Fudge 222 Marbled Double Chocolate Cheesecake Squares 18 Marbled Double Chocolate Cheesecake Squares Yield 241 marbled effect. 262-3. 252-4.Stir 58 melt 28. 180. 223-5. 157. 286-7  medium heat 69. 292-4 Margarine cCocoa cSugar Eggs 108 margarine mixture 106. 243 medium 49-50. 128. 235-7. 63. 217-18. 61. 53 largest chocolate 43 marbelize 64. 108. 184. 256. 91. 68. 224. 245. 182.Blend 281 medium speed. 143. 189. 191. 108. 195. 134-7. 281. 218. 273. cButter oz 207. 138. 125-6. 66. 149. 265. 91.Sprinkle coconut mixture 173 margarine 63. 171. 243. 158. 83-4. 157. 146-7. 153.Turn mixture 285 medium. 2402. 179. 263. 281 unknown 200 melt chocolate 56. 30. 203. 163. 169. 156. 194. 174. 278. 145-6. 242 Maya 22-4 Mayonnaise Chocolate Cake 18. . 279. 210.Beat 294 medium speed.Add eggs 166. 85. 211. 132-3. 87. 179. 89. 42-3. 127. 197. 58. 154.329 Making Chocolate 46 manufacturers 5. 163-4. 31. 138. 247. 201. 191-2. 128. 73. 280-1. 178-9. 166. 119. 290 melted butter.
191. 232 pt 117 raw 278 sour 181. 206-8. 189. 190. 262 stirin 182 sweetened 208. 56-7. 104. 143. 171. 245 melted. 252 melted 239 oz bag 245 31 Milk chocolate bars 143-4 . 95 melted. 206.Add 209 nonfat 202 powdered 115. 240. 225.330 168. 216. 272 cSour 230 cWhole 83. 102. 286 cSkim 202. 162. 168 dry 54. 254 microwave cream 125 microwave oven 142. 186. 149. 177. 2034. 171. 40. 272 ingredients. 256. 26. 221. 196 Mesoamerican Luxury 45 Mexican-style Hot Chocolate 18 Mexican-style Hot Chocolate Yield 244 microwavable bowl 172. 217. 236. 129. 63. 80. 36. 261  microwave chocolate 78. 251. 156. 105. 226 melted chocolate mixture. 205. 31. 222. 199  melted chocolate chips 227. 159.Chill 133 rounded teaspoonful 135 Melted unsweetened chocolate 233 melted white baking pieces 177 melted.Chill 125 melted. 230 melted chocolate mixture 140. 177.Blend 249 melted chocolate. 155. 193 Menthe Chocolate Squares 14. 200. 247-9  cEvaporated 116. 220 hot 263. 177-9. 173. 235-7. 222 milk chocolate 23. 224. 117. 244 milk 22-3. 232. 170.Stir 222 menthe 130. 172. 254 microwave 50. 223-7. 175. 166-8. 287 cNon-fat 255 cold 272. 193 meringues 97. 130-3. 206.Remove 106. 31. 216 microwave-safe bowl 186. 207. 145-6. 53. 56-7.Blend 57 melted.Pour 80. 232. 78. 222. 261 Mile-High Chocolate Cake 18. 229.
258 mix chocolate 212 mix cocoa 214 mix flour 115.Turn oven 95 mix 52-3. 217 mint 9. 138. 246 mins 68. 220 cNonfat Dry 76 dry 54.Stir 204 minutes. 94-6.Shape 138 mint layer 193 minutes stirring 246 minutes. 126-8.331 milk chocolate chips 109. 161 mix instant 49 mix peanut butter 277 mix sugar 117. 89.Cook 130 Mint-Chocolate chips. 198. 146.Add 251 mint chocolate chips. 132-3. 202 heat.Cook 132 mint-chocolate chips. 242-3. 237-8. 87-8. 187 mix yeast mixture 76 .Whisk 226 Milky Way 44 Mini Chocolate Chip Cheesecakes 18. 175. 144. 148. cup of 132.The mixture 168 minutes.Continue stirring 67 Milkfat Fractions Help Beat Blooming Chocolate 46 milk. 152-3. 260  mix butter 100. 199-200. 202 10-oz bag of Nestles 134. 66-8. 227 milk chocolate crust 240 milk chocolate drink 25 MILK CHOCOLATE FUDGE Omit 221 milk chocolate mixture 239 milk chocolate morsels 258. 31. 145-6. 137. 182. 75-6. 70-2.Blend 164 milk. 288 mint chocolate 135 mint chocolate chips 131 mint-chocolate chips 129.Beat 269 minutes. 109. 115. 134 mint chocolate chips.Melt glaze ingredients 283 minutes. 165. 138 cup of 134. 244 milk solids 26 milk substitutes 32 milk. 162-3. 76. 261 Milk Chocolate Popcorn 18 Milk Chocolate Popcorn Yield 245 MILK Dash of salt 221 milk/Grape-Nuts mixture 102 milk powder 23. 1601.
205. 260. 95. 145 mixture thickens 145. 196-7. 250-2. 138 Nestles Toll House Mint Chocolate 131 Nestles Toll House Mint-Chocolate Chips 202 New York style cheesecake 60 .Remove 185 mixture. 241. 174-5.Stir. 202. 216. 266. 110. 218-19. 269 mixing bowl 65. 114. 152. 58. 245. 80. hot 112 Mocha Chocolate Cheesecake 18. 244. 219. 86. 124-5. 118. 110. 186. 140. 155. 152. 270 moderate oven 122. 274-5. 248 greased 53. 237. 260.Place 289 mixture. 140-1. 131. 192. 99. 211. 167-9. 153 moist cake. 248-9 N Nestle Toll House Mint-Chocolate Morsels 135 NESTLÉ 57. large 80 mixing bowl. 69. 260. 230. 223.Let 58 mixture thickens. 223-4. 203-5.Beat 180.Add 198 mixture. 229. 252. 91. 164. 223. 265 NESTLÉ TOLL 258. 140-1.Cut 180 moderate 60. 196-7. 281-2  medium size 110 mixing bowl stir. 261-2 preheated 144. 286-7  mixture boils 57. 211. 160 Mixture Thickens Slightly 97 mixture thickens.Place 161 mold 28. 266 oz Butterscotch 257 mound 80. 65. 289 spoon chocolate 152 mousse cake 214 Moving chocolate 35 muffin cups 78. 125. 106. 219. 167 mousse 3. 246. 246 Mocha Chocolate Chip Cheesecake 18 Mocha Chocolate Chip Cheesecake Yield 247 MOCHA CHOCOLATE FROSTING 180 Mocha Chocolate Frosting. 218. 251 Nestles Mint-Chocolate Chips 134. 260. 124. 252. 62. 129-35. 129-33. 245. 231 Muffins 18. 187-90. 239-40. 283  mixer set.332 mixer 52. 246 mixture bubbles 108. 242. 128. 200. 233. 242-4. 209-11. 260 Nestles 109. 281 floured 9-inch springform 52 morsels 57. 180. 174. electric 166. 269 mixture 66-7.
235. 204-8. 291-4  hot 122 hour. 258. 64. 65-6. 96. 147. 190-1. 77. 81. 121. 254 ounces 61. 201. 103-4. 201. 123. 211. 252 Olive Garden Chocolate Chip Cookie Dough 18. . 278  Nutter Butter Chocolate-Peanut Butter Pie 18. 268 slow 182. 172. 274. 221-3. 250 Nutty Chocolate Mint Fudge 18. 99-101. 192-3. 164. 177-8. 30 non-chocolate ingredients 28 nonmetal bowl stir 158 novel 44-5 nut mixture 146 nuts 55. 108. 276. 262-3. 123. 253 one. 189.Maintain 52 overbake 62. 218. 276  cup sugar. 267 minutes. 126-7. 264. 109-10.Stir 91 onion mixture 70 open oven door. 177. 153. 156. 269. 254 oven temperature 146-7. 247-9. 262 warm 287 oven bake 259 oven heat 107 oven rack 84. 38 Obtaining Cacao 45-6 oil 50. 263. 294 oiled marble slab 66 Old-Fashioned Peanut Butter Chocolate Chip Cookies 18. 290 ounces bittersweet chocolate 225 ove cake. 211-14.333 nibs 22. 264. 83-5. 254 Oreo Cookie 147. 65. 144 oats 104. 249 Nutty chocolate 18. 126. 280 overbeat 119. 254.Add 267 cVegetable 81. 268.Preheat 131 open 147. 152. 243. 78. 160-2. 201-2. 174-5. 71-2. 236. 123. 197-9. 177. 91-2. 248. 251 O oatmeal 102-3.Remove cheesecake 147 Orange-Chocolate Cheesecake 18. 161. 106. 252 overstir 121 oz 56-8. 57. 68. 251. 172-3. 80. 257 rolled 144-5. 243-5. 229 obesity risk 5. 36. 255 preheated 155. 138-40. 225. 273-5. 64. 241. 89. 88. 110 oven temperatue 147.Bake 72 oven 60-1. 179. 88-91. 222-3.
141. 106. 285-6  Dark chocolate 139. 163. 63. 107. 157. 152. 290 Vanilla baking bar square 50 Vanilla Yogurt 184 White Sugar 161 P package. 175. 257 semisweet chocolate 160 Semisweet chocolate 109. 243. 92. 166. 294 Semisweet chocolate ts Shortening 283 Sugar 120. 204-5. 263-5. 245. 273 Baking Chocolate 183 Bittersweet chocolate 118. 156. 286-8  Baking chocolate 192. 282. 90. 169. 293 Milk Chocolate 111 Milk chocolate chips 219 Milk Chocolate Chips 227 Peanut butter 257 Semi-sweet chocolate 91. 59-60. 278 CHOCOLATE 97 Chocolate chips 95. 273-82  . 234. 203. 85-7. 120.334 oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz 232-4. 197. 206. 72-7. 257-8. 62-4. 152. 138-41. 253. 142 Flour 120 Light 117 Milk 123 Milk chocolate 118. 166. 150. ounce 94. 113. 176. 278 Butterscotch pieces 189 chocolate 179 Chocolate 66. 236. 68. 242-4. 138. 271. 259. 163. 203-4. 269  Semisweet chocolate chips 95. 260-1. 85. 128. 270 Chocolate Chips 106. 113. 182-5. 241. 236. 287 Bittersweet Chocolate 76 Bittersweet chocolate OR 61 Butter 66. 239-40. 230. 225-9. 191-2. 109-10. 217 Semi-Sweet Chocolate 127 Semi-sweet chocolate chips 50. 290 packed Eggs 284 paint 133 pan 53-5. 139. 72. 246-7. 247. 89-91. 119. 146-7. 266 Chocolate wafer cookies 71 Chocolate wafers 153. 88. 267-70. 237. 178. 155 Chocolate Wafers 95 Chocolatebar 80 Cocoa 117 Cocoa powder 66 Cocoapowder 120 Cream cheese 59. 81-3. 83. 100. 136. 223. 201. 190-1. 196-8. 210. 195. 149.
109. 130. 219. 287 cup chunky 222 cup creamy 222 Peanut Butter and Chocolate Cookie Sandwich Cookies 18. 178-9 rim of 90. 59.Chill. 240 cSmooth 149.Smooth top.Begin heating. 191. 98. 144-5. 222. 216-17. 285 smoot Heat 6-inch non-stick skillet 162 well-buttered 8-by-8-by-2-inch 176 pancake mix 115 cPrepared 115 pancakes 115. soft 171 peanut butter 106. 110. 255 peanut butter chip mixture 256 Peanut Butter Chocolate 222 Peanut Butter Chocolate Rice Krispie 19. 149-52.Garnish 98 pan. smooth 67 pastries 261 pastry flour 96 cWhole wheat 65 pat mixtur 72 PDF 46-7 peak. 255. 135. 240. 156. 91-2. 197. 114. 249-50 crushed 240 salted 245 . 147. 156. 215 parchment paper 113. 257 Peanut-Pecan Chocolate Chip Cookies 19 Peanut-Pecan Chocolate Chip Cookies Yield 258 peanuts 69. 73. 114. 149. 199.Remove 152 cheesecake 239 frozen peanut butter mousse. 161. 135. 256 peanut butter cookie 256 peanut butter cups 150 peanut butter mousse 151-2 chopped 152 frozen 152 Peanut Butter Oatmeal Chocolate Chip Cookies 19. 167. 1978. 264 paste.Set oven 91 Pantry Chocolate Lime Pie 18 Pantry Chocolate Lime Pie Yield 255 paper bake cups 111. 152-3. 157. 252. 178-9. 222. 98. 276-7  removing rim of 90. 176. 61.335 buttered 117 cake rack. 148 pan. 227-8.Add 257 cChunky 222 cCreamy 150-1. 258.cover 152 greased medium cup-cake 262 prepared 55. 116.Beat egg whites. 138. 75-6. 287 boil. 222. 96. 250.
223 peel 133. 161. 207 pound cake 272 chocolate peanut butter 12. 263  plate 74. 127-8. 200. 222. 161. 290 cChopped 104. 205. 127. 278  cUnsifted 190 ts Ground Cinnamon 76 Powdered sugar Eggsize piece of glucose 66 Powdered sugar pn Salt 88 Powdered sugar ts Vanilla 198 . 192. 75. 110. 178-9. 87. 245. 178-9. 200 cooled peanut butter 240 Pie crusts 260. 195. 247 pie plate. 110. 254 candied 157 peppermint 137-8 Petit Pain Au Chocolat 19. 259 pecan cookie crust 194 pecans 57. 177. 270. 258-9. 181. 262 pistachio mixture 156 pistachios 155-7 pkg butterscotch 218 PL 61 Place cake 50. 101 reserving 101 potassium milk exchange 244 pound 61. 258. 75-6. 218. 234. 240 pinch salt 119 Pineapple Chocolate Cake 19 Pineapple Chocolate Cake Yield 261 Pistachio Cake 19. 90. 273. 199. 153-5. 196.336 Peanutty Chocolate Bread Pudding 19. 260 pie 89. 240. 143. 270. 235. 149. 127. 238-9. 167. 156. 137. 288. 190. 192. 238. 226. 292 PMID 47-8 pods 27. 283. 286 cherry 74.Spoon chocolate mixture 80 pie shell 89. 184. 214-15. 260. 93. 258 pears 259 Pears Au Chocolat 19. 135. 221. 216. 237 Place sugars 270 plastic 76. 233. 79. 168. 143. 237. 260. 127. 120. 81. 228. 268. 176. 260. 125. 151 powder malted-milk 125 tCocoa 65 powdered sugar 71-2. 259 Pecan-chocolate Chip Pie 19. 146. 153-4. 29-30. 211. 96. 169. 110-11. 282 baked 56 cracker 78. 119. 205.
158. 267-8  PREHEAT OVEN 52. 215. 84. 261 Powter Chocolate Mousse Bars 19. 110. 276. 94. 72-3. 249  Preheat oven 50-5. 56.Stir 159 R racks 52. 80-3. 190. 177. 81-4. 225. 266 raisins 69-70. 58-9. 142. 139. 85. 160. 71. 55. 129-30. 39. 185. 255 protein 54. 291 Preheat oven. 137-8. 2689. 185. 211. 121. large 36. 279 pudding mix 54. 154-5. 275  Raisin-Filled Chocolate Chip Cookies 19. 61.337 power 57. 169. 132-5. 225 cAll 199. 274 Q quantities. 145-6.Beat 78 pull caramel mixture 263 pumpkin cheesecake 15. 195-6. 85. 38 quart casserole.When 159. 139. 175. 60-1. 255. 209-11. 214. 202. 262-4. 213. 158. 226. 273. 266 Rarest Chocolate 46 . 273 Prick surface of cake 50 process 25. 244 gm 223-4 pt Raspberries 167. 93. 32. 43 Pronto's Phyllo-Wrapped White Chocolate Cheesecake 19. 166-8. 198-9. 55. 33-4. 130. 245. 265 prop 147. 60. 89. 226. 221. 248. 65. 76. 76. 105-8. 85. 271. 71. 72. 116-17. 68-9. 273 milk. 194-5 pumpkin cheesecake batter 195 purpose flour 150. 264 pre-heat oven 62 Precision 60. 291 pudding 50-1. 150. 160-1. 277 free instant chocolate 277 oz box chocolate 215 white chocolate flavor 286 pudding mixtures 202-3. total 126 preheated 350-degree oven 74 preheated oven. 67. 89 pretzels 151. 269. 148 preheat 58. 115. 272 Processed cocoa powder 37 products 28. 201-2. 62.Baking time 60 Prepare Chocolate Sugar Cookie 172 Preparing 156 Press Chocolate Wafer Crust mixture 93 press crumb mixture 79. 188. 140. 164. 124. 239. 255 puding mixes. 192.
237 S salt 101-3. 145-6. 170-2. 88-9. 271 rum 50-1. 152. 37. 205. 274-6. 268. 92. 169-70. 185. 127-8. 261  Red Beet Chocolate Cake 19 Red Beet Chocolate Cake Yield 268 refrigerate 71. 186-7. 288-9  rosettes 157 Rosie's Bakery All-Butter Fresh Cream Sugar 84 Rotten Tomatoes 48 Roughed-Up Chocolate Chip Cookies 19. 191-3. 193. 166-7. 130-3. 158. 211. 110-11. 127. 199-200. 190. 242. 256. 178-9. 229-31. 92-4. 136. 255. 111. 21718. 142. 78. 170. 199. 292 Raspberry-Chocolate 268 Raspberry-Chocolate Cake 19. 74. 186. 174. 134.Stir pudding mixes 179 refrigerator 35. 205. 284-5. 56. 113. 117-22. 283-4 room temperature 51. 138-9. 268-9. 129. 113. 293-4  dash 222 ds 54. 120. 81. 252-4. 47 roasted chocolate beans impart 27 roll 88. 263  reheat 56. 119. 248-9. 78. 58-9.Stir 288 result 33. 277 Refrigerated chocolate chip 253 Refrigerate. 192 reserved cocoa paste 226 reserved crumb mixture 201 reserved sugar syrup. 153-5. 217. 123. 84. 162 raspberry mixture 267 recipe 3. 200-2. 158. 209-11. 141. 197. 285-7  refrigerate cake 161 refrigerate leftovers 246. 184-5. 199. 59. 187-9. 125. 67-8. 201 grains 118 pinch of 88. 59. 106. 278  roll almond mixture 71 room temp 51. 200-1. 216. 37. 125. 89. 288 remainder 115. 178. 269 RIGHT CHOCOLATE 158 risk 28. 165-7. 118-19. 174-6. 180. 60.338 raspberries 162-3. 56. 240. 185-6. 122. 72. 266 raspberry cream 73. 211. 50. 267 Raspberry Chocolate Swirl Cheesecake 19. 167. 105-7. 201. 169-71. 169. 123. 135. 263-4. 56. 221. 139-41. 281-5. 110. 35. 136. 222. 280 removable bottom 141. 103 Retrieved 45-8 Reverse Chocolate Chip Cookies 19. 292 reserved chocolate mixture 132. 287 . 225. 176. 194-5. 161. 151. 138. 220.
178. 293 teaspoon 140 tsp 195 unsweetened 123 salt. 154. 204-6. 85. 81. 168. 211. 149.Transfer 132-3 sandwiches 164-5 Satin Chocolate Mousse 19 Satin Chocolate Mousse Yield 272 sauce 56. 107-8. 61. 99. 177. 93. 108. 216. 125. 201. 162. 136. 161 scrape yolk mixture 161 scraping 58. 86. 175. 157. 188. 271. 139.Add 105. 93. 292-3  heavy guage 131-2 large 82-3. 149. 158. 57-60. 244. 132-3. 184. 246-7  saucepan. 153 salt. 277  2-cup 203 human 41 . 289 melted BAKER'S 172 semi-sweet chocolate chips 266 cChopped walnuts oz 75 semisweet 26. 139-40. 144. 55. 256. 270 semi-sweet chocolate 57. 157.Cook stirring 56 salt. 190. 144. 132. 201. 125. 203.Stir 212 salt. 89.Stir 158 seeds 22. 216. 168. 154. 42 servings 49. 258 cWhipping cream tb Butter oz 151 semisweet chocolate 27. 218.Spread 104 salt. 146. 85. 263. 162. 223. 266. heavy 185 saucepan. 201. 271.Stir 159 sauerkraut 166 Scrape 58-9. 80. 287 saucepan. 164. 182. 114. 87. 244. 95. 92-3. 83. 152. 174. 110.Bring. 111. 239 seconds 50. 271 sized 83-4 small 58-9. 257 chilled oz 217 semisweet Icing sugar 209 Sensational Chocolates 46 serotonin 37. 142. 140.339 pn 82-3. 125. 229. 95. 206. 214.Cook 57. 244. 174. 110. 160-1. 34 scrape vanilla bean 101 semi-sweet 69. 81. 142. 158. 117. 187. 268 seconds. 102. 130. 284. 68-9. 288-9 saucepan 73. 148. 105. 268. 119.Micro-cook 158 salt. 207. 196.Bring 251 salt. 97. 195. 261-2.
142. 258. 131 shortening mixture 103 Sift 75. 263 sliced almonds 71-2. 114. cold 74. 245. 152. 183. 267. 226. 167. 146. 211. 153. 189. 229. 197. 129.Add vanilla 253 smoothing 140-1. 167. 244. 226. 229 skins 47. 205. 184. 250. 236. 126. 132-3. 197. 135. 186. 275 soft peaks form. 182. 165. 166. 265. 169. 271 sodium 53. 160-1.Stir 59. 288 buttered filo 77 pastry 260-1 shell 22. 284 cVegetable 192.340 set aside. 77. 210-11. 108. 284 smooth. 200. 196 smooth. 261. 262.Melt 108 vegetable 58. 238. 252. 86. 176. 230. 292 shortening 72. 124. 141 sifted flour 143. 136. 235. 237-8  sift flour 55. 229. 139. 136. 175-6. 248-9. 180. 243 sifter 124 simmering 81. 198. 182. 208. 288 simmering water 62. 223 snap 33 soda. 191. 243 orange 141 Slide cake 169 Slightly Beaten 164 small bowl stir 73 smooth. 168. 82. 103. 185. 252. 255. 130. 213.Beat whippping cream 57 Shave chocolate 110 shaved chocolate. 272 Soft Chocolate Caramels 6 soft peaks form 75-6. 119. 107. 229. 168. 218.Pour 86. 114. 226-7. 281-2. 111. 223-4. 251. 157. 178. 178. 30. 131-3. 275.Add eggs 246. 119. 261 sift icing sugar 108. 203. 171. 116. 251. 275 salt. 89 sliced Chocolate Decadence 264 slices 140-1. 161. 202 set aside.Cut 92 shavings 125. 204-5. 231. 172.Dollop mixture 125 soften 121. tbaking 53. 211. 288 . 181. 224.Blend eggs 98 set aside. 96.Stir 205 skim milk. 139. 102. 156. 292 simmering water. 142. 161.Preheat 189 Set bowl of chocolate 169 set pan 152 set. 181 smooth. 258. 140. 192. 124. 99. 240 sheets 55.In 82. 140. 197. 155. 143.
162. 193. 65.Heat 214 sticks 30. 276 spoon chocolate icing 50 spray 73. 163. 210. 253-4. 81-2. 141-2. 277 square cake pan 85. 261.Butter 156 spoon 60. 117. 72. 183 spoon batter 74. 123. 200. 184 Sorting out Chocolate 48 souffle 60 souffle mixture 204 sour cream 65. 140-1. 68. 83. 273-4. 274 soya milk. 203-4. 193. 238 sponge 76. 29. 72. 242. 146-7. 108. 128-9. 228. 107. 227. 92-3. 156.Yield 223 squeeze chocolate mixture 198 stainless steel bowl 109. 276-8. 238-9. 197. 280 Spiced Chocolate Applesauce Cake 20 Spiced Chocolate Applesauce Cake Yield 275 split 118.341 softened Eggs 139 softened tb Bourbon Eggs 204 soften. 161-2. 98-9. 130. 249. 26-7. 48. 146-7. 85. 219. 259-60  sprinkle batter 98 sprinkle butterscotch 257 square baking pan 107. 92-4. 124. 72. 72. 228-9. 65. 242. 138. 282-3. 88.Stir 57.Stir 109 source 24. 199. 106. 214.Serve chilled. 78. 231. 126. 241 stearic acid 37 stem 186 stewpan 66 stick cinnamon. 60. 280 sprinkle 62. 156 sponge mixture 117 Sponge. 88. 270. 288 buttered 87 rubber 110. 101. 53. 70. 219-23. 247. 174. 233. 92. 252. 117. 95. 179. 198. 209 squares 45. 171. plain 161 Spanish hot chocolate 67 spatula 79. 246. 246. 78. 197. 190. 1848. 67. 75. 167. 116-17. 205. 278 . 128. 264 Spread Chocolate Glaze 128 springform pan 52. 58. 84-5. 236. 176-7. 236. 127-8. 141. 160. 224. 293 Sour Cream/chocolate Frosting 273 Sour Cream Chocolate Layer Cake 20 Sour Cream Chocolate Layer Cake Yield 273 sour cream. 183-4. 242. 253. 222-3. 62-4. 79. 248. 222. 224-5. 188 Sourdough Chocolate Cake 20. 84. 286-7  large 80. 111. 293-4  squares chocola 165 squares. 248. 87. 69.
188-94. 136. 152. 156. 167-9. 266. 111-17. 168. 235.Bake pudding 159 stir. 176. 123 strain 118. 180-2.Chill 174 stire 93 stirring 57. 209-15. 282 Strawberry-Filled Chocolate Cake Hearts 20 Strawberry-Filled Chocolate Cake Hearts Yield 275 Strawberry Sauce 8. 78-9. 179. 287 strainer 124 strawberries 85. 146. 177-9. 121-4. 251. 238  stimulant 5. 262. 156-62. 120. 239 stir chocolate mixture minutes 125 stir flour 174. 248. 145. 179. 81-2. 140. 202. 72-3. 132-3. 236-7. 207-10. 201. 143-8. 225-9  stir bread cubes 112 stir chocolate 76. 66-7. 200. 184-5. 160-4. 194.Remove 189 stirring twice. 111-13. 229 stir flour mixture 200 Stir Frangelico 218 Stir in Mint-Chocolate chips 138 Stir in Rice Chrispies 87 stir oats 143 stir quarter 182 stir sauce 136 stir sugar 225 ingredients. 64-8. 84-5 Stud top of cake 237 substitutes 32. 198. 218-23. 236-41. 111. 203. 161. 132-3. 199. 169. 111.Set 249.Cook 105 storage 4. 105-9.Remove 105. 293 stirring constantly. 102. 69-70. 97. 129-38. 82-95. 187-8. 163-4 sliced 182. 2089. 276.Add 170 stirring frequently. 89. 264 stirring constantlyuntil mixture 199 stirring frequently.342 stiff 57. 92.Pour 179 stirring well. 220-1. 123-5. 155-9. 185. 171. 69. 186. 116-17. 287-8  stirring const 235 Stirring Constantly 97 stirring constantly. 153. 16372. 201-5. 236. 139-43. 246. 91. 80-3. 75-8. 270 stove 66. 214. 211. 171-5. 218-19. 273-87  cbrown 271 cBrown 94. 128-9. 243-8.Reduce 185 stirring occasionally. 35 Store 59. 41-2 stir 61-4. 140. 177. 106-9. 131-7. 155.In medium bowl 213 stir. 266 . 267 sugar 52-8. 41. 211.
143 cpowdered 260 cream 127. 200.343 cCastor 182 cConfectioner's 145. 138. 104. 161 42 sugar content. 89. 258 cPacked brown 80. 141. 252 cLight Brown 150 colored 230 cooked 66 cpacked brown 252. 250 tConfectioner's 86 tPowdered 276 white 98. 155. 270 fermentable 24 icing 85. 152. 193 cSifted 171 cSuperfine 61. low 26 sugar crystals 35 disolve 109 sugar dissolves 128. 120 dissolve 237. 223 Sugar Free Chocolate Banana Cream Pie 20. 249 brown 248 . 188 Sugar Free Chocolate 16. 175. 108. 262 cWhite 103. 257 remaining 96-7. 174 sugar particles 33 sugar substitute 170. 244 cPowdered 244 sugar syrup 287 sugar tb milk 132-3 Sugar TButter 273 sugar. 236 cup of 105. 96. 276 sugar mixture 73. 154.Stir 63 packed brown 64. 199. 165 cDark Brown 214 cgranulated 53.Add 198 superfine 236 tablespoon 62 tbs 259 tbsp 193. 209 insufficient 30 melted 256 melted. 287 cups 152. 281 remianed 75 sift icing/confectioner's 86 soft peaks form.Add 61. 182. 99.
181.Chill 105 synthesized cocoa flavonol molecules 38 syrup 104. 126. 173. 26. 225. 74. 148. 185. 270. 257. 105. 125. 174-5. 155. 59. 139. 250 T T-peanut butter 63 t-Salt 209. 270 cChocolate 122. 129. 158 oz German 224 oz Germans 63 oz Packages semi 221 oz Semi 68. 97. 237. 245. 222.344 sugar.Cook 184 sugars melt 159 sugary 67 superfine 85 sweet. 170. 209. 96. 151. chocolate's 37 sweet chocolate 23. 124.Continue whipping 156 sugar. 280 heat corn 136 tbsp corn 116. 185. 123. 161 taste 40-1. 179 tablespoons sugar 276 tablespoons water 81 tAll-purpose flour 253 Tall-purpose flour 262 TAll-purpose flour 130. 128. 206. 103. 264 tb oz Semisweet chocolate tb Butter 240 room temp cSugar 139 tb Chocolate chips 185 tb Whipping Cream tb Sugar 76 tb butter 146 tb Butter Flavor Crisco pk Cream 94 . 257. 276  tablespoons all-purpose flour 263 tablespoons butter 128 tablespoons cocoa 159 tablespoons flour 256 tablespoons milk 172. 69. 156-7. 166-7. 156. 229 tablespoon Chocolate-Orange Sauce 276 tablespoon cocoa powder 225 tablespoon milk 53 tablespoon water melt 80 tablespoons 58. 187. 209 cChocolate fudge 150 cCorn 212-13. 256 tartar 75. 199 sweet chocolate icing 261 sweetened whipped cream. 163. 139-40. 162. 255-6.Blend 168 sugar.
266 tBaking sodaa 143 tbl 145. 99. 183. 170. 46 . 141. 222. 114. 169. 85-6. 75. 248 TCognac 169. 78. 90. 69. 56-7. 261 TBaking powder 115. 183. 63. 256-8. 175. 119. 112. 85. 107. 273-4  tBaking Powder 104. 128. 31. 167. 210-11. 80. 97. 15960. 202. 161. 109. 248. 256-7. 196 TCocoa Powder 78. 269 rounded 55. 172. 101-2. 102. 117. 155. 119. 194 TConfectioners sugar 82. 212. 209. 158. 55. 223 temperature cSugar lg Eggs lg Egg 76 tempering 4. 70. 144. 77. 138. 263 teaspoons sugar 276 teaspoons vanilla 126. 198-9. 114. 282 TCocoa powder 82. 113-14. 189. 58. 131-3. 236-8. 108. 33 tepid 58. 64-5. 176 TConfectioner's sugar 241 TCooking chocolate 250 TCornstarch Powdered Sugar 120 teaspoon almond extract 262-3 teaspoon vanilla 126. 140-1. 68. 184. 165. 212-13. 120. 159. 107. 124. 116. 123. 65. 210. 174-5. 34-5. 227-30. 145. 183. 166-7. 258. 268-9. 262. 266. 145-6. 224. 147. 86. 80.345 tb Peanut butter tb Honey cRice 277 tb sugar 170 tb Sugar 204 tb Sugar tb Kahula 233 tBaking powder 49. 232 Tbutter 232. 249-50 Tbsp Hershey's CoCoa 229 Tbsp of butter 126 tButter 129. 150. 175. 260 TButter 51-2. 249 tBaking soda 52. 82. 124. 227. 180. 273. 72. 198 Tbls of powdered sugar 127 TBrandy 77. 170-2. 199. 275 Tcocoa 231 TCocoa 93. 124. 230. 189. 180. 99-100. 206 texture 26. 81. 54. 273-6  tBaking Soda 120. 167. 267 teaspoonfuls 143. 138. 140. 180-1. 219. 270. 137-8. 191 TBrown sugar 80 tbsp 55. 271 teaspoons 59. 122. 263 temper 34 temperature 28-9. 284-5  TButtermilk 102 TCake flour 276 TChocolate syrup 202 TChocolate Syrup 79 tCinnamon 65. 34. 131-3.
242. 202. 240. 68. 293 Tmilk 186. 136. 139. 208. 167. 94. 223. 273-4. 253 tMilk 206. 245. 163. 119. 225. 33 toothpick 61-2. 164. 223 thin 159. 155. 231. 205. 76. 247. 82-3.346 TFine quality cocoa powder 162 tFlour 126. 142. 141. 159. 152. 161. 267. 111. 110. 281 TFlour 105. 132. 284 toxicity 5. diameter cake 85 tip 66. 102. 211-12. 134. 288 THot water 113. 290 tNutmeg cButter 75 toffee 175-6 tongue 31. 199. 40. 165-6. 191. 26. 78. 150. 192 TMilk 64. 118-19 topping mixture 208 TOrange Liqueur 156 toss 84. 151. 109. 79-80. 175. 187. 240 transfer 59. 116. 197. 177. 160. 192. 276. 286-7  thickens 67. 187. 282. 242. 88. 105.Beat 235 transfer cake 54 transfer mixture 263 TRaspberry liqueur 162 tree 29-30 trinitario 29 Triple Chocolate Pudding Cake 20 Triple Chocolate Pudding Cake Yield 277 . 40 TPeanut butter 110. 287-8 cool. 264. 264 TGranulated Sugar 179 theobromine 23. 91-2. 213. 163. whipped 74. 99. 214. 188. 199. 263 tips for chocolate care 46 titled Charlie 44-5 TMargarine 98. 190. 138. 280 Tflour pn Salt 284 Tgranulated sugar 100 TGranulated sugar 109. 219. 170. 276 topping 75. 284 tossing 83-4. 106. 108. 167. 274. 190. 108. 215. 176. 171. 257-8 TPeanut Butter 116 TPowdered sugar 110 TPowdered Sugar 214 TPure vanilla extract 162. 142. 42 thick 67. 124. 253  cup fudge 74 topping mix. 236 thumb 66 tin. 167. 128. 178. 199. 206. 87.
58. 189. 83. floured fluted 68 TUnbleached All-Purpose Flour 164 TUnsalted butter 110. 93. 111-12. 91.347 Tripple Layer Chocolate Bars 20. 143. 224. 168. 203-4. 124-5. 244-5. 167-8. 276 Tsugar 99. 251. 191-2. 70-1. 159-60. 63. 291-2  Tsugar. 231-2.sugar 224 tSugar 63. 180-1. 165-7. 239 tube pan. 146 ts Salt cButter Flavored Shortening 108 ts Salt ts Vanilla oz Semi-sweet 207. 104-7. 184. 86. 293-4  tVanilla Extract 79. 85-6. 95. 130-3. 118. 280. 223. 84-5. 178. 68. 54. 241 tVanilla extract Confectioners 269 tVanilla extract fluffy 243 tVanilla extract Raspberries 182 . 228-9. 258. 195. 156. 220 ts Vanilla 94 cPowdered sugar pn Salt 225 ts Vanilla extract 73. 272-3. 72. 147. 82-3. 163-8. 278-9 Trump's Chocolate Pumpernickel Pudding 20 Trump's Chocolate Pumpernickel Pudding Yield 279 ts. 174-5. 178. 134. 236 tVanila 208 tvanilla 96. 207. 232-4. 291 TUnsalted Butter 107. 123. 262. 197. 176. 200 tVanilla essence 117 TVanilla essence 182 tvanilla extract 252. 1712. 187-8. 264. 138. 287-8 tsp vanilla 218 tsp. 131. 158. 141. 143-8. 208. 233 ts Vanilla extract ts 58 tsalt 53. 231. 211 TUnsifted all-purpose flour Whipped Cream 264 TUnsweetened cocoa powder 61. 178. 202. 192. 211. 191-3. 229. 96. 135-6. 203. 118. 267 tVanilla 54-7. 124.Butter 91 TSuperfine sugar 61 TSweet butter 198. 210-13. 131. 162. 126-8. 210. 248-9  tSALT 97 tsp 111. 197 TSugar 51. 97-102. 150. 99-102. 278 truffles 28. 115-16. 274-5  tVANILLA 97 TVanilla 64. 224-5. 158. 70. 159. 105. 15860. 289. 272 TVanilla extract 51. 251. 130. 59. 115. 75. 195-6. 253-4. cSugar cSkim milk 73 ts Salt 139. 267 tSalt 63-5. 116. 137-8. 174-6. 265 tVanilla extract 52. 187-9. 265-7.
294 cButter ts 132-3 melted ts 154 sugar Tbsp 62 tPure 162. 154. 83. 58. 27. 89.YUMMY 215 vanilla pudding 255 vanilla stir 64 vanilla wafer crumbs 270 vanilla wafers 111. 224. 284 vanilla ice cream. 71. 137. 266. 143. 279 unbeaten 261 Uncontrolled crystallization of cocoa butter 33 underbake 51. 273. 208. 188. 105. 139. 31. 240. 184. 34-6. 45-6 Using electric mixer beat butter 231 Using milk 202 V vanil 83 vanila 178. 202. 127.348 tVanilla flavor 104 tVanilla flavoring 104 TWater 99. 137. 215. 129. 62. 101. 174-5. 61. 178. 135. 158. 282. 160. 199 ts Salt ts 76 vanilla ice cream 61. 280. 203. 287 Unsalted butter Eggs 260 Unsalted soft butter 117 Unsweetened baking chocolate 191 unsweetened chocolate 23. 206 . 82. 93. 245 vanilla baking bar 50 vanilla batter 242 vanilla bean 66. 161. 153. 269-70  Unsweetened chocolate square ds Salt 118 Unsweetened chocolate tb Light 184 Unsweetened cocoa powder 185 use chocolate curls 132-3 Use Dried Buttermilk 189 use semisweet chocolate 152 Use Sugar 277 Using Chocolate 24. 251-2. 58. 55 Unknown Heat 242 unsalt 289 Unsalted butter 53. 236 vanilla bean lengthwise 118 vanilla extract 75. 26. 229. 195. 181. 212 txp vanilla 128 types 4. 110. 264. 217. 130-3. 38 U Ultralight Chocolate Cake 20. 259.
105.Stir 98. 217. 241. 58-9. 129. 222 varieties 29 common chocolate 26 vegetable shortening. 105. 95-6. 243 walnuts 49. 122. 106. 175-6. 245. 174 vanilla. 119. 261 cCold 49. 196. 129. 228. 254  chopped 62. 53. 280 vinegar 73. 210.Cook 132-3 water. 88-9. 198. 224. 221. 249. 218.Cool 57. 101. 281 vanilla. 98. 207. 79. 61. 80-1.Stir 134 Victory Chocolate Cake 20. 174. 192. 119. 160. 184. 169. 120. 51. 210 cHot 85-6. 274 vanilla. 220. 87. 184-5.Sift 144 vanilla. 277-8  mixture. 57. 75. 165-6. 267 wafers cChocolate 65 cCrushed chocolate 234 cVanilla 270 Wallins' Chocolate Chip Mandel Bread 18. 239-40 water milk chocolate chips 227 water. 66-7. 187.Add 100. 76. 187. 179. 287 hot 55. 113. 263 wash beaters 96 water 23. 62. 50. 104 VARIATION 3.Combine 276 tbsp 250 water bath 214. 229 W wafer crumbs cChocolate 72. 189. 131. 222.Beat 173 water. 134. 251. 169. 55. 243. 212. 131-7. 119.Pour 145 vanilla.Pour 132-3 water. 175. 254 cups vanilla 128 cVanilla 178-9. 225. 85. 2356. 292-3  cBoiling 56. 180. 98.Stir 248 .If 59 vanilla. 253 warm chocolate mixture 178 wash 133. 142-4.349 cCrushed 111 vanilla. 244. 147. 128. 183. 106. 214. 277 cold 66. 243-4 cup of 132-3. 212-13.Heat 288 water. 272 Variations 56. 228. 82. 77.Beat 209.
152. 238. 168. 142. 264. 158. 221  sheets of 135. 166-9. 201. 36. 74. 221. 96-8. 189. 279 cChilled 51. 106. 277. 62. 111. 157. 217-18. 179. 162. 184. 271. 118. 214. 144. 113. 125. 286 whipping cream 123. 208. 152-3. 185-6. 198. 156. 283-5. 293 cWhole 292 whip 87. 210-11. 31. 287-92 White chocolate baking bar 162 White Chocolate Berry Pie 20 White Chocolate Berry Pie Yield 282 White Chocolate Bread Pudding 19. 292 wheat flour 53. 85. 214.Chill 131 WebMD 47 wedges 65. 287  whisking 84. 57. 250-1. 26. 204. 236-7. 277 whip eggs 264 whipped cream 13. 199-200. 224. 199.Continue 62 White cake mix 118 white chocolate 23. 129. 240-1.Delicious 136 whisk 58-9. 263. 46. 198-9. 96. 281. 240-1. 135. 62. 279. 76. 110. 71-2. 217-18 wet bran mixture 121 wet mixture 65 Wheat Chocolate Cake 21. 86.350 wax paper 54. 109.Heat through. 204-5. 163. 283-4. 271 White Chocolate Brownies 20 White Chocolate Brownies Yield 283 White Chocolate Buttercream 19 White Chocolate Buttercream Yield 262 White Chocolate Cashew Pie 20 White Chocolate Cashew Pie Yield 283 White Chocolate Cheesecake 20 White Chocolate Cheesecake Yield 284-5 WHITE CHOCOLATE CREAM 125 White Chocolate Devil's Food Pie 20 White Chocolate Devil's Food Pie Dessert 285 white chocolate-flavor 286 White Chocolate Fudge 20 . 153 waxed paper line cookie sheets. 161. 89. 239. 292 chocolate. 94. 284 cool 79. 139-41. 198. 115. 156. 291-3  sweetened 234. 245. 208-9. 252 whipped cream mixture 123 whipped cream mixture. 161. 235. 176-7. 139. 255. 163. 265. 21718. 287-8 waxed paper 55. 165. 216. 91 whipping cream. 242. 192. 92-3. 217. 206. 203-5. 156. 169. 61. 169. 207-8. 77. 227.Pour 209 Whipped Cream Vanilla Ice Cream 61 whipped topping 54.
214. 140. 291 White chocolate sauce 162 White Chocolate Sauce 15. 75. 289 White Chocolate Mousse Cheesecake 20. 43-4.Pour 285 white chocolate. 122. 111. 96. 131. 281.Melt 135 wire whisk 58. 263  wire racks. 208. 287 white chocolate mixture 283 white chocolate mixture.Spoon chocolate mixture 182 whites 53. 132. 85. 152. 68. 196-7. 23-4. 110. 215 world 3. 289 wooden spoon beat 222 wooden spoon. 27. 287-9  . 54-5. 275-6  whites pn Salt 204 wire racks 50. 275-6 white mixture. 164. 250. 215 Yolk Mixture 97 yolks 80. 34 Stirring 34 Xocoatl 24. 204-5. 2279. 134.Using 218 White Chocolate Mousse 20. 96. 236. 264 cLowfat vanilla 111 oz Lowfat vanilla 163. 105. 46 Y yeast 76 yogurt 79. 182. 263. 96. 65. 93. 67 World Chocolate Cake 18. 263. 256. 259. 241-2. 155-6. 196-7. 180. 160. 73. 215 yogurt cheese 163.Blend 293 word 23. 46. 241. 156. 93-4. 111. 238. 289 White Chocolate Mousse Yield 288 White Chocolate Nut Cookies 21 White Chocolate Nut Cookies Yield 290 White Chocolate Raspberry Cake 21 White Chocolate Raspberry Cake Yield 291 White Chocolate Raspberry Tart 21. 256-7. 217-18. 286 Wonka. 105. 190-1. 231. 31. 216. 161. 113.351 White Chocolate Fudge Yield 286 White Chocolate Lasagna 20. 93. 59. 81. 236.Top 288 White flour 161 white mixture 182. 184. 130-4. 21213. 204 White chocolate shav Dark 240 white chocolate. 251 World Cocoa Foundation 27 X 23. 57. 91. 154. Willy 44 wooden spoon 89.
293 Z Zucchini Chocolate Cake zucchini mixture 183 .352 Yorker 45 21.
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