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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.
The instructions are easily understandable. And even easier to find with a great index and aphabetical table of contents. This book has everything chocolate! . Cookies. Filled with 371 of the world's best recipes. and the book's tips and variations make the recipes easy to follow. This book is the most lavish and the most complete. This book offers chocolate lovers 371 ways in which to enjoy their favorite treat. then do yourself a favor. mousses and every other decadent sweet dish imaginable—plus some unusual savory ones—are all featured in easy-to-read recipes.3 If you are a chocoholic. buy this book and let the bliss begin. brownies. history and business of chocolate. ever published on the subject of that most sensuous of all foods— chocolate. The book opens with a comprehensive overview of the science. 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. This book is literally a chocolate lover’s dream come true. cupcakes and cakes.
.........................................................................................................36 ...........................36 Health.............33 Storage.................................................................................................31 Conching .......24 Types of chocolate............................................................................27 Cacao varieties ......................22 Etymology ...............................................35 Controversy ........................................................................................................32 Tempering..................4 Table of Contents Chocolate.............26 Production..................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................29 Chocolate liquor...................28 Harvesting ............30 Blending ............................................23 History .............................36 Circulatory benefits ..................................................................................................................................
....................................... 41 Labelling...................................................................................................................................................................................................................................................................................... 38 Acne .................................... 51 Bailey's Chocolate-Chip Cheesecake ... 40 As a stimulant....................................................................................................................................................... 39 Toxicity in animals............................................................................................................................................ 44 Notes ... 37 Other benefits ....................................................................................................................44 Holidays .....43 Chocolate in popular culture............................................. 44 Books and film......................................... 50 Bacardi Rum Chocolate Cake ........................................................................... 49 Bacardi Double-Chocolate Rum Cake ....................... 37 Obesity risk ............................................................................5 Aphrodisiac...................42 Manufacturers .............45 Arm & Hammer Chocolate Chip Banana Bread................................. 51 .................... 39 Lead.............................................................................................................................................................................................. 49 Bacardi Chocolate Rum Cake .....................................................
...55 Basic Chocolate Sauce ............................................................................................61 Brownies ( Baker's Chocolate ) .........................................................................................52 Banana Chocolate Chip Bread...............................................64 Cappucino Chocolate Cheesecake...59 Brazilian Iced Chocolate ......................................53 Banana Chocolate Pudding Cake.........................................................................................................................66 Caramels Mous au Chocolat (Soft Chocolate Caramels) ...................54 Barcardi Rum Chocolate Cake .........56 Big Chocolate Chunk Nut Cookies.............................................60 Bresse Farmhouse Chocolate Cake .............................................................................................54 Barbara Bush's Chocolate Chip Cookies ........63 Brownies ( German Sweet Chocolate Cream Cheese )...............................67 Cheese And Chocolate Tunnel Cake .....................................................62 Brownies ( Chocolate Peanut Butter ) ........................................................................................66 Castillian Hot Chocolate.........................................................................57 Black Chocolate Zinger ....64 Buttermilk Chocolate-hazelnut Cake ....................58 Bo's Chocolate Chip Cheesecake ..........................................................................................................................................6 Banana Chocolate Cake.....................................................63 Butter Flavored Crisco Ultimate Chocolate Chip Cookie ....................................................................................................................................56 Bavarian Chocolate Pie ........................................65 Caramels au Chocolat (Chocolate Caramels) ......52 Banana Chocolate Chip Muffins..........................................68 ......................................67 Cheesecake Crust ( Chocolate Wafer )..............................................
.......................................................................................................... 69 Chicken with Chocolate Sauce ( Chicken Mole )......................................................... 80 Chocolate Brandy Cake ................................................................................................................................................................................................................................................................................................. 82 Chocolate Bread Pudding................. 71 Chocolate Amaretto Brownies............................................................................................... 78 Chocolate Banana Shake.................................... 77 Chocolate Banana Muffins... 69 Chocolate Almond Bread Pudding............................. 73 Chocolate Angel Cake............ 70 Chocolate Almond Morsels ................. 71 Chocolate Amaretto Cheesecake ..... 77 Chocolate Banana Pudding Pie.................................... 73 Chocolate and Raspberry Cream Torte ........................................................................ 75 Chocolate Apple Bread .............................................................. 83 ................................................................................................................................................ 78 Chocolate Banana-Split Pie................................. 83 Chocolate Bread Pudding #2 ....................................................................... 72 Chocolate and Cherry Loaf ABM......... 75 Chocolate Apricot Kugelhupf........................................................... 81 Chocolate Brandy Cream ......7 Chex and Chocolate Party Mix................................................. 82 Chocolate Bread Pudding #1 ............ 74 Chocolate Angel Food Cake............................................................................................................................................................................................................ 76 Chocolate Baka Lava with Brandy Syrup .................................... 79 Chocolate Baseball Cookies.............. 79 Chocolate Bar Filling ................................
............89 Chocolate Caramel Pecan Cheesecake ....95 Chocolate Chiffon Cake ........................................................................................................................ Low cal ....................92 Chocolate Cheesecake #3................................................................................................................................................................................................................................................................................................................................95 Chocolate Cherry Cheesecake ..................................................90 Chocolate Cheesecake ....................................................................87 Chocolate Caramel Cheesecake.............................................96 Chocolate Chip Brandy Souffle .....93 Chocolate Cheesecake #4.......................................................88 Chocolate Caramel Hazelnut Pie .........................................87 Chocolate Cannoli ..............................................................84 Chocolate Brownies..............85 Chocolate Cake .....................................................................................91 Chocolate Cheesecake #2..93 Chocolate Cheesecake Bars...8 Chocolate Bread Pudding Classic .........................................................................97 Chocolate Chip Cheesecake Supreme ...........................98 Chocolate Chip Cookies...........................86 Chocolate Candy .................................................................................................86 Chocolate Cake A La Susanne .........................................................................................................................................................90 Chocolate Cheese Pie..................................................94 Chocolate Cherry Cake......................................84 Chocolate Bread Pudding with Strawberry Sauce.........................................99 .....................................................................................................97 Chocolate Chip Cake .............................................................98 Chocolate Chip Cookie Dough Cheesecake................
............................................................................. 112 Chocolate Dipped Almond Cookies ................................................................................................9 Chocolate Chip Cookies ....................... 112 Chocolate Dipped Almonds.................................... 105 Chocolate Christmas Candies............................ 111 Chocolate Decadence Bread Pudding............................... 113 Chocolate Dipped Peanut Butter Cookies ....................... 100 Chocolate Chip Date-Nut Loaf...................................... 103 Chocolate Chip Squares........ 101 Chocolate Chip Grape Nut Bread......... 110 Chocolate Cupcakes...............................M&M Package ........................... 110 Chocolate Date Truffles................................................................................................................................. 109 Chocolate Creme de Mints ..................................................................................... 102 Chocolate Chip Nut Pie (Kentucky Derby Pie) ........ 102 Chocolate Chip Macadamia Crunch Cookies .............. 113 Chocolate Dipped Strawberries................................................................................................................ 104 Chocolate Chip-Oatmeal Cookies ................... 104 Chocolate Chip Torte.................................................... 107 Chocolate Cinnamon Crinkles .............................. 108 Chocolate Covered White Chocolate Cheesecake ................................................................................... 107 Chocolate Coffee Swirls......................................................................................... 109 Chocolate Crusted Peanut Butter Pie ............................................................................................... 100 Chocolate Chip Cookies (Chefs Cuisiniers Club) ................ 115 .................................... 114 Chocolate Dot Pancakes ..... 106 Chocolate Chunk Blondies ..........................................................................................................................................
.................................................................125 Chocolate Marble Cheesecake..............................................................................................................................................................................................129 Chocolate Mint Baked Custard...........................................127 Chocolate Marzipan Slices (mandulas Szalami) ......122 Chocolate Lover's Eggnog ......................116 Chocolate Fudge (Murphy).............................................................................................................................................................124 Chocolate Marble Cake ...........................................................................118 Chocolate Glazed Dream Cake ........................129 ........................................................................................................................................................................................121 Chocolate Indians..............126 Chocolate marshmallow bars ..............................................................................................................................115 Chocolate Fudge....................................................................118 Chocolate Hazelnut Tart..................116 Chocolate Fudge Pudding.........................127 Chocolate Milk Fudge (Lemmon) ....................................10 Chocolate Drop Cookies ......................................128 Chocolate Mint Baked Alaska ...............................................123 Chocolate Malted-Milk Pie ......................................................................123 Chocolate Madeleines..............................122 Chocolate Macaroons .........120 Chocolate Horse Muffins ................................................120 Chocolate Ice Cream Cake............................................................................................................117 Chocolate Ganache ....................................................................................................................121 Chocolate Jumbles .............119 Chocolate Heaps.................................128 Chocolate Mini Cheesecakes ...........................................
.................................................................... 142 Chocolate Mud Frosting .............................................................................................................. 145 ........ 130 Chocolate Mint Ice Cream ............... 144 Chocolate Nut Toffee Bars................................................... 134 Chocolate Mint Pinwheels ........ 143 Chocolate 'N Pecan Surprises....................................................................................... 130 Chocolate Mint Cookies . 144 Chocolate Nut Chews............ 135 Chocolate Mint Sauce ....... 139 Chocolate Mousse Cake (Part Two) ........................................................................................ 142 Chocolate Munchies . 140 Chocolate Mousse Flan ................................................................ 143 Chocolate No Bake Cookies ................. 136 Chocolate Mint Sticks ................................................................................... 138 Chocolate Mousse CakePart One................ 138 Chocolate Mousse..........11 Chocolate Mint Cheesecake Cups................. 136 Chocolate Mint Sauce ................................................................................................................................................................................................................................................................................... 131 Chocolate Mint Layer Cake................................................................................................ 141 Chocolate Mousse......................................... 137 Chocolate Mint Sugar Cookie Drops ..................................................... 132 Chocolate Mint Layer Cake................................................................................................................................................ 134 Chocolate Mint Meringue Cheesecake ..................................................................................................................................... 133 Chocolate Mint Meltaways................................................................................... 136 Chocolate Mint Snow-Top Cookies...............................................................
..........................................147 Chocolate Pancakes ...............12 Chocolate Nut Upside-down Cake .....................................................................154 Chocolate Pistachio Meringue Cookie ...153 Chocolate Pecan Orange Balls ...................152 Chocolate Peanut Whirls ....................................................157 Chocolate Pretzels .......149 Chocolate Peanut Butter Cookies..........................................................................................................................................................................................153 Chocolate Pecan Pie Bars.............................................155 Chocolate Pistachio Orange Cake ........................................................................................................................151 Chocolate peanut butter pound cake .............................................................159 Chocolate Pudding Souffle Cake ....................155 Chocolate Pizza .................158 Chocolate Pudding Cake ...................................................151 Chocolate Peanut Clusters......................................145 Chocolate Orange Cheesecake ..............................................................................................146 Chocolate Orange Supreme Cheesecake...................................................................................150 Chocolate Peanut Butter Dip..........................................................................149 Chocolate Peanut Butter Cup Cheesecake .........160 Chocolate Puddle Pudding..........................................................................148 Chocolate Peanut Butter Chews ....................................................154 Chocolate Pecan Rum Balls ....................................................................................................................................................................................157 Chocolate Pots De Creme.............................................................................................................159 Chocolate Pudding Mix .......................................161 ..............148 Chocolate Peanut Butter Bars................
................................................................................................................................................................................................................................................................................................................................................................................................13 Chocolate Raspberry Cream Crepes ........................................... 174 Chocolate Toffee..... 175 Chocolate Truffle Cake ........... 165 Chocolate Sauerkraut Cake .......... 167 Chocolate Silk Pie.... 169 Chocolate Soup. 164 Chocolate Sandwiches ............................................................. 176 Chocolate Truffles ................................................................................. 170 Chocolate Sugar Cookies ...................................................... 168 Chocolate Souffle Roll .............. 176 Chocolate Truffles ................................................................................................. 172 Chocolate Swirl Cheesecake................................................ 162 Chocolate Ricotta Cheesecake... 173 Chocolate Syrup Brownies ................ 171 Chocolate Surprise cookies ...................... 170 Chocolate Spongecake................................................................................................................................................ 163 Chocolate Rum Ice Cream.......................................................... 172 Chocolate Swirl Coffee Cake............................................................ 162 Chocolate Raspberry Truffle Cheesecake............................................................ 174 Chocolate Teacake............... 165 Chocolate Shortcakes with Red Fruit and Whipped Cream................................................................................................................................................................................................................ 164 Chocolate Sauce................. 177 ................................................................................................................................................................ 166 Chocolate Silk................................. 173 Chocolate Tapioca Pudding................
......................................................................................................................................................................................192 Creme de Menthe Chocolate Squares.......................................................................179 Chocolate Vinegar Cake .....................191 Creamy Chocolate Cheesecake...............181 Chocolate Whisky Fudge Cake....................................................................................................................190 Chunky Triple-chocolate Cookies..183 Chocolate-Banana Freeze ........................182 Chocolate Zucchini Nut Bread ...............................186 Chocolate-Covered Marshmallows ........................................189 Chocolate-walnut Meringues ......191 Cream Cheese Chocolate Cake..............................180 Chocolate Waffles-Mix.......................................................................................................................................180 Chocolate Walnut Pie .........................................................................184 Chocolate-Covered Cherries.............................................189 Chocolatetown Special Cake ............................................178 Chocolate Turtle Pie...............................................................................186 Chocolate-Cream-Popcorn .....................182 Chocolate Yogurt Creme Pudding.........................183 Chocolate-Chocolate-Chocolate-Chip Fudge Cake ...................................................................................187 Chocolate-Macadamia Nut Bread with Kahlua But ..............187 Chocolate-Marbled Fudge .......................................................190 Coconut Chocolate Cheesecake.........................................................................................................................................179 Chocolate Velvet Cheesecake................................................................................188 Chocolate-Scotch Drops ............14 Chocolate Turtle Cheesecake ......................................................193 .....................................................
...... 206 Easy Chocolate Fudge Sauce/fondue..................... 205 Easy Chocolate Dipping Sauce . 198 Deep Dark Chocolate Sauce ................... 200 Double Chocolate Fantasy Bars .................... 199 Double Chocolate Cheesecake................................................................. 196 Decadent Chocolate Bread Pudding.............................................................................. 207 Easy Chocolate Sprinkled Ice Cream................................ 197 Decadent Chocolate Cake ............................................................... 209 .............................................................. 201 Double Chocolate Mint Chip Cookies ..................................................................................... 194 Dark Chocolate and Pumpkin Cheesecake ...................................................... 209 Easy Double Chocolate Ice Cream.. 202 Double Chocolate Satin Pudding............................................................................. 200 Double Chocolate Ice Box Pie...................................................................................... 203 Double Chocolate Souffle ...................................................... 206 Easy Chocolate Fudge ........ 194 Dark Chocolate Brownies............ 208 Easy Double Chocolate Banana Snack Cake ................................ 195 Death By Chocolate............................................................................................................................................................................................. 203 Double Dark Chocolate Cake with White Chocolate Sauce ........................................................................................................................................................................... 199 Double Chocolate Brownies ........................15 Dark and Dense Chocolate Mousse ........ 202 Double Chocolate Nut Treat ................................................................................................ 208 Easy Chocolate Terrine .................................................................... 204 Easy Chocolate Cheese Pie ..............................
.....220 Fudge ( Easy Chocolate ) ......................................Cherry Yogurt Cups .................................................211 Fairfax Chocolate Icing ..................................................216 Frozen Double Chocolate Mousse...............................................215 Frozen Chocolate Banana Pops.....................................................................................................................................................................................................................................................210 Egyptian Chocolate Cake ................................................223 Fudge ( Sugar Free Chocolate )................................................224 German Sweet Chocolate Cream Cheese Brownies...................................................................................................................215 Frozen Chocolate ......................................................................................................................................220 Fudge ( Foolproof Chocolate ) .................................................................16 Eggless Chocolate Cake ....................................222 Fudge ( Old Fashioned Chocolate ).....219 Fudge ( Chocolate Marshmallow )...................................................210 Extra-chocolatly Chocolate-chip Cookies .......................212 Fat-Free Chewy Chocolate Cookies ................................213 Fiesta Hot Chocolate ........219 Fudge ( Diabetic Crunchy Chocolate Raisin ) ................................224 ..................................213 Flourless Chocolate Mousse Cake ....212 Fat-Free Chocolate Cake............................................................216 Frozen Chocolate-Peanut Butter Pie .....................................223 Fudgy Chocolate Pudding ...........................221 Fudge (Fast Chocolate ) ..................................214 Frosty Chocolate Pudding .....................................................................................218 Fudge ( Chocolate Chip Peanut Butter ) ..........217 Fudge ( Chocolate Butterscotch ).........................................................
.................................................. 232 Impossible Chocolate Cheesecake............. 239 Kate's Kiss Off Chocolate Peanut Pie ....... 225 Heavenly Chocolate Cheesecake ..................................................................... 231 Honey Make Mine Chocolate Sauce ................................ 229 Holiday Chocolate Butter Cookies.......................................................................................... 238 Kahlua Milk Chocolate Cheesecake .................. 237 Judith Olney's Chocolate Buttermilk Cake......... 237 Judy's Chocolate Pound Cake ........................................................................... 227 Hershey's Light Chocolate Brownies .................................. 240 .................. 232 Hot Chocolate Mix ....................17 Grandmothers' Chocolate Cake................................................................................................................ 228 Hilary Clinton's Chocolate Chip Cookies .................................. 230 Honey Chocolate Cupcakes ..................................................................................... 235 Jack Daniel's Chocolate Ice Cream......................... 234 Irish Cream and Chocolate Cheesecake .................................................................................................... 236 Jeff's Chocolate Cream Cheese Frosting. 233 Impossible Chocolate Pie .............................................Al Martin............................................. 230 Honey Chocolate Cake.................................................................................................................................................................................. 233 Impossible Chocolate Cream Pie .................................................. 235 Jamaican Chocolate Cake......................... 231 Hot Chocolate .............................................. 234 Israeli Chocolate-Coated Orange Peels ........................... 226 Hershey Great American Chocolate Chip Cookies................................................................................................. 228 Hershey's Light Chocolate Cake ........
.....................................................241 Marbled Double Chocolate Cheesecake Squares ............................................................................................................................................................249 Nutter Butter Chocolate-Peanut Butter Pie.............................................................................248 Muffins ( Chocolate Chip ) ........250 Nutty Chocolate Mint Fudge ........................................................................................................................18 Kit's Chocolate Mousse ............251 Old-Fashioned Peanut Butter Chocolate Chip Cookies ..........253 One Bowl Chocolate Fudge....................................................245 Mini Chocolate Chip Cheesecakes....242 May Wallins' Chocolate Chip Mandel Bread...................................244 Mile-High Chocolate Cake ......................................................................................................................................................243 Mexican-style Hot Chocolate..........................................247 Muffins ( Chocolate Banana )...........................................................................................255 Peanut Butter and Chocolate Cookie Sandwich Cookies ...251 Old World Chocolate Cake............243 Mayonnaise Chocolate Cake ................252 Olive Garden Chocolate Chip Cookie Dough Cheesecake....................................................................................255 .......................254 Pantry Chocolate Lime Pie .....................246 Mocha Chocolate Cheesecake ....................................241 Maui Chocolate Pizza .....................................................................249 Nutty chocolate & mashmallow muffins .......244 Milk Chocolate Popcorn..........248 Muffins ( Chocolate Fudge ) ..........................................246 Mocha Chocolate Chip Cheesecake...........253 Orange-Chocolate Cheesecake.........................................................................................................................................................
.... 258 Peanutty Chocolate Bread Pudding........................... 265 Quick Chocolate Fudge Sauce............................................................... 259 Pecan-chocolate Chip Pie ..................................... 269 Rich Chocolate Pumpkin Truffles ................ 262 Pour La France Chocolate Decadence ....................................................................... 271 Satin Chocolate Mousse ........... 272 Schokoladenpretzel (Chocolate Pretzels)......................................................19 Peanut Butter Chocolate Rice Krispie Treats ...................................................... 267 Red Beet Chocolate Cake ......... 271 Roughed-Up Chocolate Chip Cookies ...................................................................................................................................................................... 269 Rich Chocolate Caramels........................................ 272 ..................................................................................................... 270 Roma's White Chocolate Bread Pudding......................................... 264 Pronto's Phyllo-Wrapped White Chocolate Cheesecake .............................................................................................. 261 Pistachio Cake with White Chocolate Buttercream ............................. 258 Pears Au Chocolat. 266 Raspberry-Chocolate Cake ............. 260 Pineapple Chocolate Cake.................................... 263 Powter Chocolate Mousse Bars............................................................... 268 Reverse Chocolate Chip Cookies.. 256 Peanut Butter Oatmeal Chocolate Chip Cookies ............................. 266 Raspberry Chocolate Swirl Cheesecake ................................................. 265 Raisin-Filled Chocolate Chip Cookies ..................................................................................................................................................................................... 257 Peanut-Pecan Chocolate Chip Cookies.............. 259 Petit Pain Au Chocolat ..................................................................
.............................................................................................................................................................................................286 White Chocolate Lasagna with Peanut Ice Cream & Hot Fudge ......................................................275 Sugar Free Chocolate Banana Cream Pie ................................282 White Chocolate Brownies ................................................................................................................289 ..................................................................274 Spiced Chocolate Applesauce Cake ...............275 Strawberry-Filled Chocolate Cake Hearts ......................279 Victory Chocolate Cake.280 Walnut Cream Dessert with Chocolate Sauce........................................................................................................278 Trump's Chocolate Pumpernickel Pudding ............277 Tripple Layer Chocolate Bars............................................................................................................287 White Chocolate Mousse..........279 Ultralight Chocolate Cake..............................................282 White Chocolate Berry Pie...................................................................................................................288 White Chocolate Mousse #2 ..................................................................285 White Chocolate Fudge .........................281 West Haven Chocolate Cake .............................................................................................285 White Chocolate Devil's Food Pie ....289 White Chocolate Mousse Cheesecake with Sun-Dried Cherries..283 White Chocolate Cheesecake ....276 Triple Chocolate Pudding Cake ...................................................283 White Chocolate Cashew Pie................20 Sour Cream Chocolate Layer Cake..278 Truffes au Chocolat (Chocolate Truffles)..................................................284 White Chocolate Cheesecake ....273 Sourdough Chocolate Cake .........................................................................................
................... 293 .......................................................... 293 Zucchini Chocolate Cake.................................................................................21 White Chocolate Nut Cookies .............. 291 White Chocolate Raspberry Tart............. 290 White Chocolate Raspberry Cake ............. 291 Whole Wheat Chocolate Cake................................................................................................ 292 Wine chocolate ..........................................................................................
Native to lowland. 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. cleaned. milk. the beans are dried.22 C H O C O L AT E Chocolate most commonly comes in dark. a Nahuatl word meaning "bitter water". After fermentation. resulting in pure chocolate in fluid form: chocolate liquor. and white varieties. and roasted. The liquor can be further processed into two components: cocoa solids and cocoa butter. with its earliest documented use around 1100 BC. . cacao has been cultivated for at least three millennia in Central America and Mexico. with cocoa solids contributing to the brown coloration. and the shell is removed to produce cacao nibs. The seeds of the cacao tree have an intense bitter taste. who made it into a beverage known as xocolātl. including the Maya and Aztecs. Chocolate (pronounced / t klət/ (help·info) or /. tropical South America. and must be fermented to develop the flavor. The majority of the Mesoamerican peoples made chocolate beverages.
xocolli. Etymology The word "chocolate" comes from the Aztecs of Mexico. It has been linked to serotonin levels in the brain. but the presence of theobromine renders it toxic to some animals. Much of the chocolate consumed today is in the form of sweet chocolate. Santa Claus and other holiday symbols on Christmas. and hearts on Valentine's Day. the goddess of fertility. Chocolate has become one of the most popular flavors in the world. as it seems to possess substantial amount of antioxidants that reduce the formation of free radicals. Scientists claim that chocolate. Chocolate is also used in cold and hot beverages. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Dark chocolate has recently been promoted for its health benefits. to produce chocolate milk and hot chocolate. the Spanish had little contact with the Maya before Cortés' early reports to the Spanish King . can lower blood pressure. and milk but no cocoa solids (and thus does not qualify to be considered true chocolate). which have some physiological effects in humans. atl. combining chocolate with sugar.23 Pure. with the Aztec term. which is "water". such as dogs and cats. "White chocolate" contains cocoa butter.. The Aztecs associated chocolate with Xochiquetzal. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter. having long adopted into Nahuatl the Mayan word for the "cacao" bean. haa. and atl." However. Mexican philologist Ignacio Davila Garibi. eaten in moderation. Chocolate is also associated with the Maya god of fertility. and is derived from the Nahuatl word xocolatl which is a combination of the words. meaning "bitter". sugar. chocolate coins on Hanukkah. 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. it is more likely that the Aztecs themselves coined the term.
 William Bright noted that the word xocoatl does not occur in early Spanish or Nahuatl colonial sources. and used the cacao seeds it produced to make a frothy. dating from about 1100 to 1400 BC. Xocoatl was believed to fight .24 of the beverage known as xocolatl. History A mug of hot chocolate. 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. Chocolate was first drunk rather than eaten. but the white pulp around the cacao beans was likely used as a source of fermentable sugars for an alcoholic drink. Chocolate has been used as a drink for nearly all of its history. In the New World. in addition to everyday life. spicy drink called xocoatl. and was often flavored with vanilla. Honduras. bitter drink. The earliest record of using chocolate dates back before the Olmec. The chocolate residue found in an early ancient Maya pot in Río Azul. suggests that Maya were drinking chocolate around 400 AD. The Maya civilization grew cacao trees in their backyard. chile pepper. and achiote (known today as annatto). archaeologists reported finding evidence of the oldest known cultivation and use of cacao at a site in Puerto Escondido. Documents in Maya hieroglyphs stated that chocolate was used for ceremonial purposes. Guatemala. In November 2007. chocolate was consumed in a bitter.
the chocolate making process remained unchanged. Not long after the revolution cooled down. a belief that is probably attributable to the theobromine content. and using an African workforce to help manage them. a "tribute". When the people saw the Industrial Revolution arrive.25 fatigue. and cacao beans were often used as currency. where it quickly became a court favorite. the Spanish began growing cacao beans on plantations. For hundreds of years. only royalty and the well-connected could afford to drink this expensive import. but later sold to the Cadbury brothers. which in turn helped to create hard. people began experiencing and consuming chocolate worldwide. The first chocolate house opened in London in 1657. the Aztecs used a system in which one turkey cost one hundred cacao beans and one fresh avocado was worth three beans. Until the 16th century. durable chocolate. When new machines were produced. mechanical mills were created that squeezed out cocoa butter. In 1689. Before long. companies began advertising this new invention to sell many of the chocolate treats we see today. Even with cacao harvesting becoming a regular business. anyone with money could buy it. All of the areas that were conquered by the Azetcs that grew cacao beans were ordered to pay them as a tax. it was not until the arrival of the Industrial Revolution that these mills were put to bigger use. For example. Chocolate was also an important luxury good throughout preColumbian Mesoamerica. Put simply. many changes occurred that brought about the food today in its modern form. But. . In the 1700s. The situation was different in England. Spanish armies began enslaving Mesoamericans to produce cacao. or as the Aztecs called it. It was not until the Spanish conquest of the Aztecs that chocolate could be imported to Europe. South American and European cultures have used cocoa to treat diarrhea for hundreds of years. no European had ever heard of the popular drink from the Central and South American peoples. To keep up with the high demand for this new drink. noted physician and collector Hans Sloane developed a milk chocolate drink in Jamaica which was initially used by apothecaries.
is a rich source of the flavonoids epicatechin and gallic acid. Government calls this "sweet chocolate". Mars.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. Because of this. meaning it can be consumed by animals. Although first introduced by Hebert Candies in 1955. it does not contain any cocoa solids. Semisweet chocolate is a dark chocolate with a low sugar content. and requires a 15% concentration of chocolate liquor. White chocolate is formed from a mixture of sugar. Because it does not contain any cocoa solids. Incorporated was the first to produce white chocolate within the United States. many countries do not consider white chocolate as chocolate at all.S. Although its texture is similar to milk and dark chocolate. European rules specify a minimum of 35% cocoa solids. with its high cocoa content. and milk solids. which are thought to possess cardioprotective properties. thus not officially qualifying as chocolate. Dark chocolate. white chocolate does not contain any theobromine. Dark chocolate has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts. The U. cocoa butter. Bittersweet . Dark chocolate is produced by adding fat and sugar to the cacao mixture.
It is unadulterated chocolate: the pure. 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. According to the World Cocoa Foundation. The industry is dominated by three chocolate makers. some 50 million people around the world depend on cocoa as a source of livelihood. ground. more cocoa butter.27 chocolate is chocolate liquor to which some sugar (typically a third). roasted chocolate beans impart a strong. Production Chocolate is created from the cocoa bean. Unsweetened chocolate is pure chocolate liquor. It has less sugar and more liquor than semisweet chocolate. with 43% sourced from Côte d'Ivoire. also known as bitter or baking chocolate. Cargill and Archer Daniels . but the two are interchangeable in baking. deep chocolate flavor. vanilla and sometimes lecithin have been added. Barry Callebaut.
In the UK. chocolate makers and chocolatiers. etc. truffles. by adjusting the relative quantities of the cocoa solids and cocoa fat. whether they be large companies such as Cadbury Schweppes or small independents. There are two main jobs associated with creating chocolate candy. chocolate is any product made primarily of cocoa solids and cocoa fat. Cocoa growers object to allowing the resulting food to be called "chocolate". 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. Chocolatiers use the finished couverture to make chocolate candies (bars. 99. due to the risk of lower demand for their crops. mold and package to their own design. to melt. Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate. and by adding nonchocolate ingredients.999% of chocolatiers. purchase their chocolate from them.).28 Midland Company. Despite some disagreement in the EU about the definition.
29 Cacao trees are small. Cacao trees cannot tolerate a temperature lower than 15 degrees Celsius (59 degrees Fahrenheit). well-drained soils. The flavor of Criollo is described as delicate yet complex. Criollos are particularly difficult to grow. producing "quite bland" chocolate. Nearly all cacao produced over the past five decades is of the Forastero or lower-grade Trinitario varieties. The most commonly grown bean is forastero. The African cocoa crop is entirely of the Forastero variety. and temperatures in the range of 21 to 32 degrees Celsius. as most populations have been exposed to the genetic influence of other varieties. forastero cocoas are typically strong in classic "chocolate" flavor. First. are harvested by cutting the pods from the tree using a . Trinitario is a natural hybrid of Criollo and Forastero. The source of most chocolate marketed. most likely native to the Amazon basin. the pods containing cacao beans. Representing only five percent of all cocoa beans grown. a large group of wild and cultivated cacaos. but have a short duration and are unsupported by secondary flavors. but rich in "secondary" notes of long duration. They are significantly hardier and of higher yield than Criollo. Trinitario originated in Trinidad after an introduction of Forastero to the local Criollo crop. as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. The three main varieties of cacao beans used in chocolate are criollo. criollo is the rarest and most expensive cocoa on the market and is native to Central America. understory trees that need rich. forastero and trinitario. There is some dispute about the genetic purity of cocoas sold today as Criollo. Harvesting Harvesting cacao beans is a delicate process. low in classic chocolate flavor. the Caribbean islands and the northern tier of South American states. They naturally grow within 20 degrees of either side of the equator because they need about 2000 millimeters of rainfall a year.
The beans with their surrounding pulp are removed from the pod and placed in piles or bins to ferment. It is important to harvest the pods when they are fully ripe because if the pod is unripe. the beans must be quickly dried to prevent mold growth. stones. . and other debris).30 machete. or by knocking them off the tree using a stick. the nibs are ground which releases and melts the cocoa butter producing chocolate liquor. Climate and weather permitting. Next the shells are removed to extract the nib. the beans will have a low cocoa butter content. After fermentation. roasted. Chocolate liquor The dried beans are transported from the plantation where they were grown to a chocolate manufacturing facility. The beans are then cleaned (removing twigs. Finally. and graded. or there will be insufficient sugars in the white pulp for fermentation resulting in a weak flavor. this is done by spreading the beans out in the sun from 5 to 7 days. The fermentation process is what gives the beans their familiar chocolate taste.
milk or milk powder. cocoa liquor. though a few manufacturers prefer to exclude this ingredient for purity reasons and to remain GMO free. The finest. The basic blends of ingredients for the various types of chocolate (in order of highest quantity of cocoa liquor first). cocoa liquor. plain dark chocolate couvertures contain at least 70% cocoa (both solids and butter). The texture is also heavily influenced by processing. but varying proportions of the different constituents are used. regardless of whether emulsifying agents are added. specifically conching (see below). an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same mouthfeel. and (sometimes) vanilla Milk chocolate: sugar. and vanilla Usually. and vanilla White chocolate: sugar. . Some manufacturers are now using PGPR. are as follows: • • • Dark chocolate: sugar. Different manufacturers develop their own "signature" blends based on the above formulas. cocoa butter. cocoa butter. Blending Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couvertures. sometimes at the cost of a perfectly smooth texture. High-quality white chocolate couvertures contain only about 33% cocoa. an emulsifying agent such as soy lecithin is added. cocoa butter.31 Chocolate made with enough cocoa butter flows gently over a chocolate fountain to serve dessert fondue. milk or milk powder. The more expensive chocolate tends to be processed longer and thus have a smoother texture and "feel" on the tongue. whereas milk chocolate usually contains up to 50%.
the FDA does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients.32 Producers of high quality. Nestlé. the Chocolate Manufacturers Association in the United States. In 2007. Vegetable oils and artificial vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans. whose members include Hershey. and Archer Daniels Midland. small batch chocolate argue that mass production produces bad quality chocolate. Currently. Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases) and fats other than cocoa butter. 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. Conching various chocolate-making machinery .
26 °C (78 °F) Firm. poor snap. The length of the conching process determines the final smoothness and quality of the chocolate. Crystal I II III IV Melting temp. hence the smooth feel in the mouth. This causes the surface of the chocolate to appear mottled and matte. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size. 21 °C (70 °F) Soft. . The primary purpose of tempering is to assure that only the best form is present. The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process. After the process is complete. A conche is a container filled with metal beads. crumbly. good snap.33 The penultimate process is called conching. 28 °C (82 °F) Firm. melts too easily. The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization). Tempering The final process is called tempering. High-quality chocolate is conched for about 72 hours. The conching process produces cocoa and sugar particles smaller than the tongue can detect. melts too easily. Notes 17 °C (63 °F) Soft. Chocolate prior to conching has an uneven and gritty texture. and causes the chocolate to crumble rather than snap when broken. which act as grinders. lesser grades about four to six hours. some or all large enough to be clearly seen with the naked eye. The refined and blended chocolate mass is kept in a liquid state by frictional heat. melts too easily. melts too easily. the chocolate mass is stored in tanks heated to approximately 45–50 °C (113–122 °F) until final processing. crumbly. The six different crystal forms have different properties.
best snap. Making chocolate considered "good" is about forming as many type V crystals as possible. Generally. At this temperature. 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). . 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 first heated to 45 °C (115 °F) to melt all six forms of crystals.34 V VI 34 °C (94 °F) Glossy. A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results. there are other methods of chocolate tempering used. the chocolate is then gently warmed to working temperature. After this point. the chocolate is cooled to about 27 °C (80 °F). To accomplish this. the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate. The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency. firm. leaving just type V. Next. 36 °C (97 °F) Hard. Two classic ways of manually tempering chocolate are: • • Working the molten chocolate on a heat-absorbing surface. The chocolate is then heated to about 31 °C (88 °F) to eliminate any type IV crystals. any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. However. takes weeks to form. The most common variant is introducing already tempered. the temperature is carefully manipulated during the crystallization. which will allow crystal types IV and V to form. melts near body temperature (37 °C). such as a stone slab. solid "seed" chocolate. until thickening indicates the presence of sufficient crystal "seeds".
such as from a refrigerator on a hot day can result in an oily texture. Ideally. Storage Molten chocolate and a piece of a chocolate bar Chocolate is very sensitive to temperature and humidity.35 Chocolate tempering machines (or temperers) with computer controls can be used for producing consistently tempered chocolate. particularly for large volume applications. chocolate suffering from bloom is perfectly safe for consumption. If refrigerated or frozen without containment. . with a relative humidity of less than 50%. Additionally chocolate is frequently stored in a dark place or protected from light by wrapping paper. chocolates are packed or wrapped. Although visually unappealing. and placed in proper storage with the correct humidity and temperature. Ideal storage temperatures are between 15 and 17 °C (59 to 63 °F). Moving chocolate from one temperature extreme to another. chocolate can absorb enough moisture to cause a whitish discoloration. 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. Various types of "blooming" effects can occur if chocolate is stored or served improperly.
 An aphrodisiac effect is yet unproven. Cocoa possesses a significant antioxidant action. named "Chocolate diet". or drinking fatcontaining milk with dark chocolate. Chocolate is toxic to many animals because of insufficient capacity to metabolize theobromine. cough preventor and antidiarrhoeal effects. Circulatory benefits Recent studies have suggested that cocoa or dark chocolate may possess certain beneficial effects on human health. There has even been a fad diet. Some farmers in West Africa use slave labor as a cost-cutting measure. appears largely to negate the . Some studies have also observed a modest reduction in blood pressure and flow-mediated dilation after consuming dark chocolate daily. brain stimulator. consuming milk chocolate or white chocolate. Other beneficial effects suggested include anticancer. perhaps more than other polyphenol antioxidant-rich foods and beverages. in violation of the Minimum Age Convention of 1973. 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. Health While chocolate is regularly eaten for pleasure. eating large quantities of any energy-rich food such as chocolate increases risk of obesity. protecting against LDL oxidation. that emphasizes eating chocolate and cocoa powder in capsules. especially when cocoa prices drop. There is concern of mild lead poisoning for some types of chocolate. there are potential beneficial health effects of eating chocolate. However. and also lasted four times as long after the activity had ended.36 Controversy Child labor is sometimes used in cocoa production in West Africa. On the other hand. Cocoa or dark chocolate benefits the circulatory system.
chocolate has been shown to contain unsaturated N-acylethanolamines which might activate cannabinoid receptors or increase endocannabinoid levels resulting in heightened sensitivity and euphoria. Additionally. stearic acid does not raise levels of LDL cholesterol in the bloodstream. chocolate's sweet and fatty nature may stimulate the hypothalamus. However. processed with alkali greatly reduces the antioxidant capacity as compared to "raw" cocoa powder. a result of cholesterol imbalance according to the lipid hypothesis. in high concentrations it can be converted to melatonin which in large amounts reduces sexual drive. Processed cocoa powder (so called Dutch chocolate). The reputed aphrodisiac qualities of chocolate are most often associated with the simple sensual pleasure of its consumption. some studies even find that it could lower them. While serotonin has a pleasurable effect. Although there is no firm proof that chocolate is indeed an aphrodisiac. Indeed. 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. Aphrodisiac Romantic lore commonly identifies chocolate as an aphrodisiac. a gift of chocolate is a familiar courtship ritual. very little evidence exists to suggest whether consuming flavonoid-rich dark chocolate may increase or decrease the risk of cancer. small but regular amounts of dark chocolate lower the possibility of a heart attack. However. unlike other saturated fats.37 health benefit. 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. inducing pleasureable sensations as well as affecting the levels of serotonin. Finally. Processing cocoa with alkali destroys most of the flavonoids. Evidence from laboratory studies suggests . Consuming relatively large amounts of dark chocolate and cocoa does not seem to raise serum LDL cholesterol levels.
Obesity is a significant risk factor for many diseases. including cardiovascular disease. the leading cough medicine. Obesity risk The major concern that nutritionists have is that even though eating dark chocolate may favorably affect certain biomarkers of cardiovascular disease. suggesting antidiarrhoeal effects of chocolate. The company is talking with pharmaceutical companies to license drugs based on synthesized cocoa flavonol molecules. if unused. Studies suggest a specially formulated type of cocoa may be nootropic and delay brain function decline as people age. cocoa-based prescription drugs could potentially help treat diabetes. which. a Virginia-based candy company. the University of California. Flavonoids can inhibit the development of diarrhea. The chocolate also appears to soothe and moisten the throat. . Mars. According to Mars-funded researchers at Harvard. but more research is needed to prove this idea. spends money each year on flavonol research. the amount needed to have this effect would provide a relatively large quantity of calories. Other research indicates that chocolate may be effective at preventing persistent coughing. would promote weight gain. and European universities.38 that cocoa flavonoids may possess anticarcinogenic mechanisms. Incorporated. dementia and other diseases. The ingredient theobromine was found to be almost one third more effective than codeine. 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'. As a consequence.
with a potential to cause mild lead poisoning. Milk is known to cause acne. There is a popular belief that the consumption of chocolate can cause acne. Lead Chocolate has one of the higher concentrations of lead among products that constitute a typical Westerner's diet. including any which is mixed with chocolate. can be molded and decorated like these chickens with ribbons. A recent peer-reviewed publication found significant amounts of lead in choco- . Recent studies have shown that although the beans themselves absorb little lead.39 Acne Chocolate. though the question is still being studied. ranging from dark to light. Various studies seem to show that this is the case for high glycemic index foods in general. it tends to bind to cocoa shells and contamination may occur during the manufacturing process.
 If they are fed chocolate. but other dark chocolates' canine toxicities may be extrapo- . the theobromine found in chocolate is toxic to non-human animals such as horses. dogs. A typical 20-kilogram (40-lb) dog will normally experience great intestinal distress after eating less than 240 grams (8.88 oz) baker's chocolate bar would be enough to bring about symptoms in a 20-kilogram (44 lb) dog. or contacting a veterinarian. According to the Merck Veterinary Manual. and cats because they are unable to metabolise the chemical effectively. Of course. a typical 25-gram (0. parrots.40 late. In 2006. Toxicity in animals In sufficient amounts. 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. Medical treatment involves inducing vomiting within two hours of ingestion. mean lead levels in the samples tested ranged from 0.0965 µg lead per gram of chocolate. the theobromine will remain in their bloodstream for up to 20 hours. For example. and these animals may experience epileptic seizures. In a USDA study in 2004.769 µg per gram. but compliance is only voluntary. FDA lowered by one-fifth the amount of lead permissible in candy.1 lb) of milk chocolate.0010 to 0. heart attacks. but will not necessarily experience bradycardia or tachycardia unless it eats at least a half a kilogram (1. baking chocolate is rarely consumed directly due to its unpleasant taste. A review article published in a peer-reviewed journal in 2006 states that despite high consumption levels of chocolate. and eventually death.S. the U. internal bleeding.3 grams of baker's chocolate per kilogram of a dog's body weight (0. approximately 1. which is 1 µg of lead per gram. 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.5 oz) of dark chocolate. but another study by a Swiss research group in 2002 found that some chocolate contained up to 0. small rodents. While studies show that the lead consumed in chocolate may not all be absorbed by the human body.02 oz/lb) is sufficient to cause symptoms of toxicity. Dark chocolate has 2 to 5 times more theobromine and thus is more dangerous to dogs.
There are reports that mulch made from cacao bean shells is dangerous to pets (and other animals). . As dogs like the taste of chocolate products as much as humans do. As a stimulant Molten Chocolate A chocolate sweet. and are capable of finding and eating quantities much larger than typical human servings.41 lated based on this figure. they should be kept out of their reach. Treats made from carob can be used to substitute and pose no health threat to animals.
Labelling Some manufacturers provide the percentage of chocolate in a finished chocolate confection as a label quoting percentage of "cocoa" or "cacao".42 A model of the Reichstag made of chocolate at a Berlin shop Chocolate contains a variety of substances. It should be noted that this refers to the combined percentage . it is quickly metabolized by monoamine oxidase-B and does not reach the brain in significant amounts Caffeine. the primary alkaloid in cocoa and chocolate and partly responsible for chocolate's moodelevating effect Tryptophan. These include: • • • • • Sugar Theobromine. It is much more potent for horses. and its use in horse racing is prohibited. an endogenous alkaloid sometimes described as a 'love chemical. an essential amino acid and precursor to serotonin Phenethylamine. 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.
43 of both cocoa solids and cocoa butter in the bar. Mars is most famous for its eponymous Mars Bar. Hershey's candies and other products are sold worldwide. as a response to consumer concern after the proposed change. a subsidiary of his Lancaster Caramel Company. will remain a principal component of standardized chocolate" Manufacturers Many chocolate manufacturers have created products from chocolate bars to fudge.S. as one of the signature characteristics of the product. Chocolates that are organic or fair trade certified carry labels accordingly. corporations. Nestlé and Lindt. Major examples include Cadbury. Incorporated is a worldwide manufacturer of confectionery and other food products with US$21 billion in annual sales in 2006. not just the percentage of cocoa solids. Its headquarters is in Hershey. Mars. Hershey's kisses and Reese's Peanut Butter Cups. Virginia. Both The Hershey Company and Mars have become the largest manufacturers in the world. Pennsylvania. Hershey in 1894 as the Hershey Chocolate Company. Headquartered in McLean. It was founded by Milton S. 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". hoping to attract more consumers with each creation. the company is entirely owned by the Mars family. The Hershey Company is the largest chocolate manufacturer in North America. and home to Hershey's Chocolate World. In the United States. the FDA re-iterated that "Cacao fat. making it one of the largest privately owned U. The Hershey Company reached fame mainly because of three of its creations: the Hershey bar. a town permeated by the aroma of cocoa on some days. as well . In June 2007. USA.
Books and film Chocolate has been the center of several successful book and film adaptations. . It is given on other holidays. hollow. and can either be solid. usually with flowers and a greeting card.44 as other confectionery such as Milky Way. Skittles and Snickers. In 1964. Twix. On Valentine's Day. Thanksgiving. Chocolate in popular culture Cadbury Creme Eggs are fondant-filled chocolate eggs. M&M's. The first was Willy Wonka & the Chocolate Factory. and birthdays. Roald Dahl published a children's novel titled Charlie and the Chocolate Factory. or filled with cream. A chocolate egg is a confectionery made primarily of chocolate. including Christmas. although no special chocolate creation is common on these holidays. a 1971 film which later became a cult classic. Holidays Chocolate is one of the most popular treats given on holidays. owned by Willy Wonka. On Easter. Two film adaptations of the novel were produced. a box of chocolate is given. chocolate eggs are popular gifts. The novel centers around a poor boy named Charlie Bucket who takes a tour through the greatest chocolate factory in the world.
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85.org/wiki/Chocolate . Brown. Retrieved on 2008-05-29. ^ Liebowitz. Andrew. ^ a b Matissek. ^ Smit HJ. Retrieved on 2008-05-30. Retrieved on 2008-05-17. Fairtrade Labelling Organizations International. Retrieved on 2008-05-17. 72. "Hershey Kisses Potential Buyers Goodbye". Retrieved on 2008-06-07.fr/ aModele=afficheN&cpsidt=2861730. 82. ^ "Carob is good for animals". Retrieved on 2007-01-03. Rogers PJ (2004). Academy of Motion Picture Arts and Sciences. 78. Gaffan EA. ^ "Chocolat at the Academy Awards database". Retrieved on 2008-05-29. Boston: Little. Molly. "Evaluation of xanthine derivatives in chocolate: nutritional and chemical aspects". ^ "Charlie and the Chocolate Factory at Rotten Tomatoes". Retrieved on 2008-06-07. 75. ^ "FDA's Standards for High Quality Foods". ^ "The town chocolate built hits 100". 80.185(8): 902. JAVMA 1984. 84. ^ "Charlie and the Chocolate Factory at Box Office Mojo". Taunton. ^ Stevens. ^ "National Organic Program". "Sorting Out Chocolate". Shearer GD. Retrieved on 2008-05-29.55(15). The poisoning of livestock by cacao products. ^ "Chocolat at the Golden Globes database". 88. ^ a b Duncan. 76. Food and Drug Administration.inist. It uses material from the Wikipedia article "Chocolate".1007/s00213-004-1898-3. Inchem. ^ "Chocolat at Box Office Mojo". ^ "Selling Labelled Products". Box Office Mojo. http://cat.wikipedia. ^ Blakemore F. Michael R. 86. Rotten Tomatoes. The chemistry of love. CNN News. Academy of Motion Picture Arts and Sciences.Source http://en. 77.78th Annual Academy Awards". 73. 81. 83. Arendt TD. "Methylxanthines are the psychopharmacologically active constituents of chocolate".48 71. Vet Record 1943. doi:10. Psychopharmacology 176 (3-4): 412– 9. 79. Box Office Mojo. European Food Research and Technology 205 (3): 175–184. ^ "Nominees and Winners . R (1997). 74. Retrieved on 2008-06-07. PMID 15549276. ISBN 0316524301. Stowe CM. Hollywood Foreign This article is licensed under the GNU Free Documentation License. (1983). ^ Drolet R. Retrieved on 2006-06-30. Book Sense. USDA Agricultural Marketing Service. Retrieved on 2008-05-17. Cacao bean shell poisoning in a dog. 87.
envelope) .mix instant (4 servings) 1package Dream Whip (single .49 Arm & Hammer Chocolate Chip Banana Bread Yield: 1 Serving 2 cFlour. Cool completely. remove from pan.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 . blend well on medium speed. Set aside. combine all ingredients except small chocolate chips and walnuts. Bacardi Chocolate Rum Cake 1package Chocolate cake mix 1package Chocolate pudding . Stir in small chocolate chips and walnuts. Cool 10 minutes. In large mixing bowl. Bake at 350 for 60 to 65 minutes or until wooden pick inserted in center comes out clean. 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.
Blend well then beat on medium for 2 minutes.Grease and flour 2 9" cake pans. Combine vanilla baking bar and 1 ts. Pour into prepared cake pans.Cut each layer horizontally and frost.I think it's too much rum. Heat raspberry preserves Place cake on a serving platter. then beat on high speed (whip cream) until light and fluffy. Beat at medium speed for 2 minutes.Set aside to cool completly before frosting. Pour batter into a greased 12-cup Bundt pan. 10-12oz 3/4 cWater 2 TShortening 1/2 cOil 1 oz Vanilla baking bar square 4Eggs Preheat oven to 350~. Stir until smooth. mix remaining 4 ingredients. Bake 50 to 60 minutes until cake tests done. eggs. pudding. Spoon chocolate icing over cake. Using an electric mixer. 1/2 cup of the rum.pudding divided 1 cBacardi black rum 1 cRaspberry preserves. This recipe was from a Bacardi bottle in the 1970's. water and oil in a large mixing bowl. or until done. Combine remaining 1 cup of ch Microwave on high for 1 minute or until melted. but then I am not a rum drinker.In chilled bowl. beat at low speed until moistened. Brush r Repeat until all the glaze has been absorbed. water. Cool in pan for 15 minutes. Stir in 1 cup of chocolate pieces.Combine first 6 ingredients in large bowl. . Prick surface of cake with a fork.Bake for 30 mintues. Let stand 10 minutes. Microwave on high for 30 seconds or until melte Drizzle on top of icing.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 . Remove from pan and cool on a wire rack. Combine cake mix .Mix well.50 Heat Oven to 350F.
51 Bacardi Rum Chocolate Cake Yield: 10 Servings -----cake----1package Chocolate cake mix 1package Chocolate instant . Eggs 1/2 cBarcardi dark rum 1/4 cCold water 1/2 cOil 1/2 cSlivered almonds. 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 . rum. Do not underbake. Filling: Combine milk.. pudding Bailey's Chocolate-Chip Cheesecake Yield: 12 Servings -----crust----2 cGraham cracker crumbs 1/4 cSugar 6 TButter. Spread 1 cup filling between each layer Optional: Garnish with chocolate curls. Blend well.pudding. Combine all cake ingredients together in large bowl.pudding Envelope dream whip topping Preheat oven to 350F. optional -----filling----1 1/2 cCold milk 1/4 cBarcardi dark rum 1package Chocolate instant . room temp. melted -----filling----2 1/4 lb Cream cheese. then beat Bake for 30 minutes or until cake tests done. Grease and flour two 9-in layer cake pans. 1 2/3 cSugar 5Eggs. cool in pan Split layers in half horizontally.
Add the eggs. frost with your favorite chocolate frosting and serve. Banana Chocolate Chip Bread Yield: 1 Loaf -----------------------1-1/2 LB LOAF---------------------------/2 cMilk /2 cVery ripe bananas. salt and extract until smooth. baking soda. Mix in the flour. Place the batter in a buttered and floured 9-inch springform mold.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. then fold in the chocolate chips. mashed lg Egg tb Butter or margarine ts Salt cBread flour /3 cSemi sweet chocolate pieces ts Bread machine yeast . cut it in half to form 2 layers. usually about 7 minutes.Coat a 9 inch springform pan with vegetab Bake until light brown. Add to the molasses and mix until combined. Let the cake cool on a rack. Bake for about 1 hour. then mix in the bananas. Cream together the butter and sugar in a mixer.52 Chocolate curls as garnish For Crust: Preheat oven to 325~.
3mg Potassium: 298.1g Fiber: 5.2g . Scoop into 18 greased muffin cups. Cream the butter and the sugar together on speed #3.1mg Carbohydrates: 95. 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 . chopped Preheat oven 325°F.1g Sugar: 39. Nutrition (calculated from recipe ingredients) ---------------------------------------------Calories: 729 Calories From Fat: 321 Total Fat: 38g Cholesterol: 76. Add the eggs. Breakfast. Banana Chocolate Chip Muffins Bread. Bake at 325°F for 20 minutes.5mg Sodium: 304. Some machines will make a smooth chocolate colored bread.Whole Wheat Flour 2 tbaking powder 1 tbaking soda 1/2 tsalt 2 cchocolate chips 2 ctoasted walnuts. Mix dry ingredients together and add to the creamed butter. Others will leave bits of chocolate chips. Cool in pan 10 minutes. NOTE: How this bread turns out will depend on your breadmaker. and still others will give a marbled loaf. Basic/white bread cycle. banana and milk. adding mashed bananas with milk and chocolate with flour. Add chocolate and walnuts on speed #1.53 Add ingredeints in order given by manufacturer. Light color setting.
sift together flour. but wait till you try it. Set on wire rack to cool. beat egg whites with salt til st Pour batter in baking pan. using electric mixer In separate bowl. transfer cake to serving platter and Decoratively arrange banana slices over whipped topping. To serve. Remove wax paper from cooled cake. 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.54 Protein: 10.3g Comments: Sounds like an odd combination. and baking In large mixing bowl. using clean beaters. combine egg yolks and sugar. spray sid Onto wax paper. dry milk. Remove from pan. pudding mix. Bake 25-30 minutes til cake tester comes out Let cake cool 5 minutes. 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.
sifted 1/2 tBaking soda 1/2 tSalt 1/2 cButter. cool in pans for 10 minutes. then beat at medium mixer speed for 2 minutes. Bake for 30 minutes or until cake tests done. Beat in hot water and vanilla. granulated 1Egg 1 1/2 t-Water. Gradually beat in flour mixture until blended and smooth. Remove from pans. Sift flour. very hot 1/2 tVanilla 1 cChocolate chips. Turn into prepared pans. 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 . about 3 minutes. about 10 minutes. Split layers in half horizontally. Drop dough by well rounded teaspoonfuls on prepared baking sheets.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. sugar and egg in large bowl till fluffy.55 Yield: 1 Serving 1 cFlour & 2 tbsp. Grease and flour two 9-in layer cake pans. Beat butter. Do not underbake. Cook Time: Preheat oven to 375F. brown firmly packed 1/3 cSugar. baking soda and salt on waxed paper. Spread 1 cup filling between each layer and over . Blend well. Bake in 375F oven till golden. softened 1/3 cSugar.semisweet Calories per serving: 74 Fat grams per serving: Approx. Combine all cake ingredients together in large bowl. Grease baking sheets with vegetable oil. Cook on sheets on wire rack to cool completely.
then sugar and salt. Optional: Garnish with chocolate curls. for 15 minutes. until light and fluffy. then boiling water. 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. or crumb Crust. Spice orange Cordial or other flavored liquer. divided . rum.Stir in butter. 1Envelope unflavored gelatin 1 2/3 cMilk. ts instant coffee Bavarian Chocolate Pie Yield: 8 Servings 19" baked pie crust. Coffe liqueur. Makes 4 cups.To store pour into strilized glass jars. 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. Filling: Combine milk.Cook stirring occasionally. The sauce is best when served warm. pudding mix and topping mix in deep narrow-bottom bowl. Stack.Allow sauce to cool before refrigerating. Keep cake chilled.56 top of cake.Either serve immediately or reheat in double boiler for 10 minutes or microwave for 1 minute. Serve cold. Remove from heat and stir in vanilla. chopped raisins or nuts tb Creme de Menth. Blend well at high speed for 4 minutes.It will keep for 6 months in the refrigerator.
mix thoroughly. . (18 oz.Stir together sugar and cocoa.TOLL HOUSE® Refrigerated . knead until smooth.Morsels or Premier White . Garnish as desired. Add nuts.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® .to 20-second intervals.Beat whippping cream until stiff.Cook over low heat. chill.) NESTLÉ® TOLL .Chocolate Chunk Cookie Bar . Microwave at additional 10. until mixture begins to set. milk and vanilla. allow to stand 2 minutes to soften. stirring constantly until mixture boils. milk.HOUSE® Semi-Sweet Chocolate . remove to wire racks to cool completely.macadamia .nuts. . Crumble cookie dough into medium bowl. Bake for 14 to 16 minutes or until golden brown. carefully fold into chocolate mixture.Morsels (optional) Preheat oven to 350° F. Cut tiny corner from bag. stirring occassionally. Remove from heat.5 oz. stirring until melted.Blend in remaining 2/3 c. Drop by 1/4-cup measure onto ungreased baking sheets.Dough 1/2 ccoarsely chopped almonds. pecans and/or walnuts 1/4 c(1. Comments: These over-sized cookies make a fun gift or turn them into giant ice cream sandwiches with your favorite ice cream.Cool. add to mixture in saucepan. drizzle over each cookie. kneading until smooth. Microwave morsels in heavy-duty plastic bag on HIGH (100%) power (MEDIUM-HIGH [70%] for white morsels) for 30 seconds. add butter. Cool on baking sheets for 1 minute. Big Chocolate Chunk Nut Cookies Dessert Yield: 12 Servings 1pkg.
taking 8 to 10 minutes to blend well. until throughly blended. Dust with flour and tap out the excess. one at a time at 1 minute intervals. Softened & cut into 1"piece 1/4 cSolid vegetable shortening 2 cSuperfine granulated sugar 4lg Eggs. Increase the speed to medium-high and beat for 30 seconds longer.Butter a 12 cup fluted tube pan. In a medium bowl. .58 Black Chocolate Zinger Yield: 10 Servings ---CAKE--3/4 cWater 1 TInstant coffee granules 6 oz Unsweetened chocolate. 1 tablespoon at a time. baking soda. take at least 15 minutes to blend well. In a 4 1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment. stir together the flour. Cointreau Or dark rum /4 ts Vanilla extract ts Hot water.Add the chocolate and honey and whisk until the chocolate is melted and the mixture thickens. bring the 3/4 cup water to a boil. until creamy and smooth. until tepid.Stir the chocolate/honey mixture once or twice. 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. using a wire whisk. such as Lindt oz Heavy cream tb Light corn syrup tb Grand Marnier. then add to the batter along with the vanilla.Reduce the speed to medium. Beat 30 seconds longer. Add the eggs. scraping the side of the bowl as necessary. salt and pepper. Scrape the sides of the bowl occasionally. Immediately remove from the heat and stir in the coffee until disolved. Add the vegetable shortening.Let cool for 10 to 15 minutes. Add the sugar. if needed Make the cake: Position a rack in the lower third of the oven and preheat to 350 degrees. at room temperature 2 tVanilla extract 1/2 cIce water -----------------------GANACHE GLAZE----------------------------oz bars Swiss Dark Chocolate. In a small saucepan. beat the butter at medium speed for 30 to 45 seconds.If using a hand mixer.
Scrape the batter into the prepared pan and smooth the surface with the back of a spoon.Put the baking sheet with the cake in the refrigerator to chill for 5 to 10 minutes to set the glaze.Let the glaze drip down the sides of the cake without coating it completely. or to taste 1 lb Chocolate chips 1 lb Graham cracker crumbs 1/2 cButter. stir in 1/2 to 1 teaspoon of hot water.Lift up the rack with the cake and transfer it to another baking sheet. Put the wire rack with the cake over a baking sheet. broken . 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.Mix briefly just until each addition is barely incorporated into the batter.Pour the chocolate glaze over the top of the cake. In a small saucepan.59 At low speed. Set the cake onto a wire rack to cool for 15 to 20 minutes.into pieces 4Eggs.Center the pan on the rack and bake for 65 to 75 minutes.Immediately pour the hot cream over the chocolate. until finely chopped. Store the cake at room temperature under a glass cover or in an airtight container for up to 5 days.Empty the chocolate into a medium bowl. melted . until the cake begins to come away from the side of the pan and a wooden toothpick inserted into the center comes out clean. Let the mixture stand for 30 seconds to melt the chocolate.If the surface is oily.Scrape down the side of the bowl and mix the batter 10 more seconds. one-third at a time.Process for 15 to 25 seconds. Invert the cake onto the rack and remove the pan.Stir in the liqueur or rum and vanilla.Cool completely. Bo's Chocolate Chip Cheesecake Yield: 1 Cheesecake 24 oz Cream cheese. separated 2 TVanilla extract (do not . heat the cream and corn syrup on low heat until it comes to a gentle boil. Gently whisk until smooth. beat in the flour mixture alternately with the ice water.use artificial vanilla) 1 cSour cream 1/4 cBrown sugar.
60 Preheat the oven to 325 degrees F.g. e. they will form a ball when squeezed in your hand or by a spoon. NOTES: *A truly decadent chocolate chip cheesecake -. it is done. start checking to see if it is done. Precision:measure the ingredients. gooey "New York" style cheesecake (shorter) to a fluffy "souffle"-like cheesecake (longer). Beat the egg whites and fold into the cheese mixture. up to 2 hours cooking.Cooking time depends on whether you want a soft. *Bo prefers to use Nestle Mini-Morsel chocolate chips.This recipe came to me from a friend of mine. Bo (pronounced "boo") Ture Ahlberg. Spread a generous layer of chips on the bottom of the pan. Alternatively. and should not flow over the sides of the pan. who would occasionally (read "whenever we could persuade him") bring it into work. the fluffier it gets. Time:15 minutes preparation. it would be snarfed up immediately. If the cake shimmers like Jello when shaken. PREPARE THE BATTER:Place the egg yolks in a food processor for 5 seconds. Pat the crust into the sides and bottom of a springform pan about 9 inches in diameter. or until the batter is very smooth. then add the cream cheese and beat until smooth. Place the filled pan into the preheated oven.Add the brown sugar and vanilla and process for several minutes. the cake is overcooked: the knife should be very lightly coated with batter. Add another generous layer of chips to the top of the cake. Mix until fully blended. Set aside. PREPARE THE CRUST:Soften butter and combine with graham cracker crumbs. Needless to say. Difficulty:easy to moderate.It will just about double in volume. if a knife inserted comes out clean. and then pour the batter into the pan.Baking time will vary from about 30 minutes to 2 hours. The longer you cook it. Brazilian Iced Chocolate Yield: 4 Servings 2 oz Unsweetened Chocolate 1/4 cSugar . When the cake starts to rise like a souffle.
Pour into a jar. melt 4 ounces of the chocolate with 1/4 pound of the butter.semisweet chocolate. blend the flour and 1/3 cup of the sugar. about 20 minutes. mixing thoroughly. a give-away pamphlet from The Coca-Cola Company. Bresse Farmhouse Chocolate Cake Yield: 6 Servings 7 oz Bittersweet chocolate OR. in a double boiler. Unmold the cake onto a rack and let it cool. Hot 2 1/2 cMilk 1 1/2 cCoca-Cola.Gradually stir in the hot coffee.Lightly butter an 8-inch springform pan. Stir in the sugar. until the cake is set and a toothpick inserted in the center comes out dry. melt the remaining 3 ounces of chocolate . until the batter is smooth and forms a ribbon when the beaters are lifted. PL 1 TSuperfine sugar 3Eggs 3/4 cHeavy cream. over hot water.61 1 cDouble Stringth Coffee. For a dessert. PL 1 tUnsalted butter 1/4 cCake flour ---1/2 cSuperfine sugar. cut into small pieces.into small pieces ---1/4 lb Unsalted butter. about 10 minutes.by half (SEE NOTE) 1 TUnsweetened cocoa powder NOTE: Simmer cream until reduced by half.Add the eggs and mix well. For a beverage.Pour the batter into the prepared pan (it will be about 1 inch deep) and bake for 15 to 20 minutes. Add the milk and continue cooking until all particles of the chocolate are dissolved and the mixture is smooth. In a medium bowl. Serve over ice cubes in talll glasses. beat at high speed for about 5 minutes. top with whipped cream. From: "International Cooking with Coca-Cola". add a scoop of vanilla ice cream. 1981. stir in the chilled Coca-Cola.When ready to serve. with an electric mixer. broken . Meanwhile. it will fall to about half its original height. melt the chocolate squares. Preheat the oven to 400 F. Chilled --------------------------GARNISH------------------------------Whipped Cream Vanilla Ice Cream In the top of a double boiler. Cover and chill. reduced .Add the melted chocolate and butter to the bowl and. In a double boiler.
if desired. Add flour. bring the reduced cream to a boil. beating just to blend.Pour the frosting over the top of the cake.62 with the remaining 1 teaspoon butter. 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. Set aside to cool while beating eggs. Time: 30 minutes preparation. Bake to 35 minutes. Whisk until smooth. 1 hour cooking and cooling. Cool in pan. . Melt the chocolate and the butter in the top of a double boiler over simmering water. using a metal spatula to spread the frosting evenly over the top and sides. then whisk it vigorously into the chocolate. In a small heavy saucepan. which I find makes for a very fudgey brownie. Precision: measure the ingredients. use a long straight knife to mark the top in a crisscross pattern. F. The brownies are done when a toothpick inserted into the center comes out slightly dirty. RATING: Difficulty: easy to moderate. about 5 minutes. 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. Do not overbake.Continue whisking until smooth and glossy.Mix the cocoa with the remaining 1 tablespoon sugar and sprinkle it decoratively over the cake before serving. Blend in the chocolate-and-butter mixture at low speed. After the frosting has hardened slightly. Place sheets of waxed paper under the cake and cooling rack. I've reduced the amounts of sugar and flour from the original. then cut into squares. sugar and vanilla at high speed for a full 10 minutes. Stir in walnuts.
In another bowl. 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. Beat on low speed until well blended. Stir in dry ingredients by hand until well moistened. combine remaining ingredients. Bake 15 minutes. Place in 8-inch square pan that has been sprayed with a nonstick cooking spray. cocoa. baking powder and salt. combine flour. In a small bowl. cut into squares to serve. Cool in pan.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.Stir sugar into .
Makes 16 brownies. Mix in flour until well blended. Blend until creamy. Cool on baking sheet 2 minutes. Buttermilk Chocolate-hazelnut Cake . brown sugar. Note: if nuts are omitted. add eggs and vanilla stir until completely mixed. Blend in egg.Spread in greased 8-inch pan To prepare cheese topping:Mix cream cheese. egg and flour until smooth. salt. and vanilla in large bowl. 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. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out almost clean (DO NOT OVERBAKE). cut into squares. Drop rounded Tablespoonfuls (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet. and baking soda. Stir in chocolate chips and nuts.Spoon over brownie mixture.Stir in nuts. Add to creamed mixture. Cream butter flavor crisco.64 chocolate. 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. Remove to coo rack. milk. sugar. 3 dozecn 3-inch cookies. Combine flour. swirl with knife to marbelize. gradually. use 1-1/2 cups semi-sweet chocolate chips.Cool in pan.
Cook. then sprinkle it evenly with half of the hazelnuts. Beat in egg. Pour in half of the batter. crushed 1/8 tCinnamon 1package Light cream cheese .Return to oven 1 minute to g Remove from springform pan. dust top with cocoa powder .(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.Stir together wafer crumbs and cinnamon.Pour in the remaining batter and top with the remaining hazelnuts.Bake for 25 to 30 min. Turn i Spread remaining sour cream evenly over top. cake pan.. or until tests clean. Just before serving. Lightly oil 9 in.Stir in 2 cups sour cream.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.Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth. Pat into bo Beat cream cheese until light and fluffy. and cut into wedges.Sprinkle the bottom with flour. coffee liqueur and vanilla.Combine remaining ingredients except the hazelnuts in another bowl. Cappucino Chocolate Cheesecake Yield: 16 Servings 1 1/4 cChocolate wafers.Beat in sugar and cocoa powder.Combine first 5 ingredients in mixing bowl and beat together with electric mixer.
iron framework. while stirring. This should be done quickly to avoid burning. pour this mixture. Let cool and cut. 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. bringing the 2 fingers together and dipping them again into water. heat the mixture in the stewpan. The mixture forms a ball that can be rolled with the tip of the fingers. since you merely want to melt the sugar and glucose.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. and pour onto an oiled marble slab in an oiled. bit by bit. dip the thumb and index finger into cold water. 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.) Remove from the fire. then into the mixture. constantly stirring. When thoroughly mixed. bringing the 2 fingers together and dipping them again into water. (To test the stage of the cooking by finger. Cook to the 'ball' stage. sugar. Meanwhile. not letting it boil. mix well. dip the thumb and index finger into cold water. (To test the stage of cooking by finger. Put the chocolate into a round-bottomed copper pan and melt it slowly on the stove. keeping it at an even thickness . cook at moderate heat. This should be done quickly to avoid burning. add the butter. then into the mixture. into the chocolate. vanilla bean and glucose into a stewpan. When completely melted.
The cocoa is ready when it thickens and is glossy and smooth. Precision:measure the ingredients.. continuously stirring it with a whisk. and if anyone wants to send out a recipe. doughnut-like stick. Dissolve the cornstarch (cornflour) in the water and combine with the cocoa-sugar mixture in a medium-sized saucepan. I'd be most grateful).I first tasted this wonderful beverage while touring in northern Spain with a choir. Cheese And Chocolate Tunnel Cake . Time:15 minutes." It is the best hot chocolate in the world (at least to me.Stir this until it is a smooth paste. you'll get just the right amount for two large mug-fulls. and I was delighted to find a recipe in "The Vegetarian Epicure Book Two. If you halve this recipe. deep-fried. for about 10 minutes.67 of 2/3 in. This cocoa is especially fantastic when you dip churros into it (a churro is a sugary.Begin heating this mixture. stirring often. Castillian Hot Chocolate Yield: 6 Servings 1/2 cCocoa (powdered).) *The consistency of the finished product should resemble chocolate pudding that didn't quite set. It's not like any hot chocolate I've had anywhere else. Difficulty:easy. using 4 oiled rulers to make a framework. NOTES: *Thick. Let cool and cut.Continue stirring as you bring it to a simmer. unsweetened 1 cSugar 7 tCornstarch (cornflour) 1/2 cWater 4 cMilk Mix the cocoa and sugar together.Simmer.Gradually pour in the milk. rich Spanish hot chocolate -.
softened 1/2 cSugar 2Eggs 2 tMargarine or butter. . Press into bottom and sides of a 9-inch pie pan. Cheesecake Crust ( Chocolate Wafer ) Yield: 1 Serving 1 1/2 cChocolate wafer cookie crumbs 1 TSugar 4 TButter.ISBN 0-06-016537-5 Preparation Time: 0:18 Preheat oven to 350F. Blend in eggs. sugar and butter. Let cool before filling.cake mix ith pudding 1/3 cMargarine or butter 16 oz Cream cheese. Cook over low heat until chocolate is melted. substituting margarine for oil. remove to a wire rack. mixing well at medium speed on an electric mixer until well blended. chocolate and corn syrup in a small saucepan. Pour over cooled cake. Pour remaining batter into a 12 cup greased and floured fluted tube pan. Combine margarine. Combine cream cheese and sugar. Prepare as directed above but do not bake crust. Bake 1 hour or until toothpick inserted in center comes out clean. Bake 8 mins. Reserve 1 cup of batter. melted Recipe by: 365 Great Chocolate Desserts . melted 2 oz Semi sweet chocolate 2 tCorn syrup Preheat oven to 350 degrees. Pour over batter in the pan.68 Yield: 12 Servings 1Two layer chocolate . Spoon reserved batter over cream cheese mixture. Note: Crust can also be used unbaked when recipes specify an unbaked -inch chocolate wafer crust. Cool 30 minutes. one at a time. Mix together cookie crumbs. Prepare cake mix according to package directions.
stir until evenly coated. boil 5 minutes. chopped 3Slices canned pimento. Bake 1 hour. stirring. Store in airtight container. minced Serving-pieces of chicken for . chopped 1Green pepper.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 . Combine cereal. Stir in vanilla and baking soda.chocolate morsels 1 1/2 cRaisins Preheat oven to 250 degrees. . coconut and peanuts in large.chopped 2Large tomatoes. stirring frequently. Cool. Pour over cereal mixture. Without stirring. butter and corn syrup to boiling.6 persons 1Onion. Chicken with Chocolate Sauce ( Chicken Mole ) Yield: 6 Servings 4 TOlive oil 2Cloves garlic. small roasting pan. stirring every 15 minutes. In small saucepan over medium heat. and chopped 2 TChili powder (or to taste) 2 1/2 cChicken broth 1/4 cSlivered almonds 1/4 cRaisins . peeled.69 Chex and Chocolate Party Mix Yield: 6 Servings 9 cYour favorite chex . . Stir in morsels and raisins. heat brown sugar.seeded.
covered. Add broth. or until chicken is tender.or sourdough bread. Replace chicken. Sprinkle half of the toasted almonds evenly over the cubes. Make one layer of bread in the bottom of the casserole. . at 350 degrees for 1 hour. raisins. heat oil and cook garlic for a few moments to flavour oil. and rind.stale 1 1/2 cMilk 3Eggs 1 cSugar 1/4 cSliced almonds. and tomato over gentle heat for 10 minutes. 30 minutes longer. In remaining fat. simmer. sugar. almond extract. . allow to stand for a few minutes. french . spooning sauce over. Bake. ignite it. Set aside. green pepper. Gently press down on the cubes into the mixture with a fork to be sure that they haven't floated over the mixture.cut into 1 inch cubes. Add chocolate. . add chicken and brown. Warm rum.Remove chicken. pimento. To onion mixture. cocoa and the salt. stirring until melted. Butter a shallow 2 quart casserole or 8inch square glass pan. almonds.chopped 1/4 cLight rum In casserole. blending well.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. cook onion. Pour the egg mixture over the cubes--do not stir the cubes--being sure to saturate all the bread. . covered. eggs. add chili powder. Enjoy! Chocolate Almond Bread Pudding Yield: 8 Servings 1 lb Loaf white. and pour over contents of casserole. seasonings. toasted 1 1/2 tAlmond extract 1/2 cCocoa Mix together the milk. Layer the remaining bread cubes and sprinkle on them the remaining almonds.
Makes 30 candies. Chocolate Amaretto Brownies Yield: 12 Servings 1 cShortening 4 oz Sq unsweetened chocolate 2 cSugar 4Eggs. Roll almond mixture into 30 balls. process the cookies and the almonds until finely ground. and process to mix. Line a large cookie sheet with wax paper. 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 . Bake for 30-40 minutes. Spread about 1/2 cup of powdered sugar in a shall dish. blanched & slivered 1/3 cAlmond flavored liqueur 3 TCorn syrup Powdered sugar In a food processor or blender. Add the liqueur and the corn syrup. Chocolate Almond Morsels Yield: 30 Servings 8 1/2 oz Chocolate wafer cookies 1 1/2 cAlmonds. Place on the prepared cookie sheet and refrigerate for at least 8 hours until firm. and dust your hands lightly with some additional powdered sugar. Roll ball in the powdered sugar to coat completely.71 Preheat the oven at 350* for 10 minutes and let the bread soak during this time.
liqueur. Beat mixture until light. Remove from heat and cool. place over low heat and stir constantly until melted. Chocolate Amaretto Cheesecake Yield: 12 Servings 1 1/2 cChocolate wafer crumbs 1/3 cHeavy cream 1 cBlanched almonds. softened 1 TSugar 1 cSugar 1 cBlanched almonds. Frost with Amaretto frosting. place over low heat. cove lightly with wax paper and let chill overnight. stirring well. stirring until smooth. Pat mixtur on bottom and sides of a 10 inch springform pan. until combined. salt.Bake for 5 more minutes. sprinkle with sliced almonds (or arrange in flowery patterns). heavy cream. Combine butter & chocolate in a heavy saucepan. Combine flour and salt. almonds. stirring constantly. Stir in eggs and amaretto. and sugar. Mix well and spread evenly ove cake. Yield: Enough frosting for 2 dozen brownies. lightly . Bake at 400 for 20 minutes. remov sides from pan and garnish with toasted almonds around outer edge and on to of cake. Beat in eggs. Combine shortening (Crisco butter-flavored is good. 1 at a beating well after each addition. sugar. Stir in half and half. sugar and butter. sifted tb Amaretto Note: 2/3 cup powdered baking cocoa can be substituted for the chocolate squares. softened 2 cSour cream 24 oz Cream cheese. Combine crumbs. Cut into squares. cream together the cream cheese. or I've used margarine to be cholesterol-conscious) and chocolate in heavy saucepan. Add powdered sugar. lightly 1/2 cAmaretto Toasted and chopped 2 tVanilla 1/3 cSugar 4Eggs 6 TButter.72 ds Salt /2 cPowdered sugar. . When ready to serve. add to creamed mixture. Let stand on rack 5 minutes. cool. and 1 t vanilla. Amaretto. Pour batter into a lightly greased 13 x 9 x 2" king pan. Pour into cru lined pan. Note: 3 Tbs powdered baking cocoa can be substituted for chocolate squares. Combine sour cream. 1 t vanilla. Place on rack and let cool completely.Bake in middle of oven for 1 1/2 hours or until top of cake cra and knife inserted in middle comes out clean. Hope this fills the bill.toasted and chopped Preheat oven to 375.
In a med. Cool for 10 min. grated 1/4 cSugar 1 tSalt 3 cBread Flour 2 1/2 tYeast 3/4 cSemisweet Chocolate. vinegar and vanilla. Pour into prepared pan and bake 16 to 18 min. Spray a 15 "x10"x1" jelly roll pan with PAM or other cooking spray.. Cool completely.. remove from pan to wire rack. overnight Place all the ingredients except cherry mixture and chocolate in the machine. and baking soda. Preheat oven to 350 .. stirring with a wisk until wel blended... saucepan over low heat.. melt the corn oil spreadand stir in the sugar. . and then add it gradually to the sugar mixture. In a small bowl stir together the flour. plus 2 THalf-And-Half 2Eggs 3/4 tOrange Rind.......After 33 minutes have elapsed.or until wooden pick inserted into center comes out clean... ts Baking soda /4 cRed raspberry jam ------------------FOR THE RASPBERRY CREAM----------------------oz Frozen red raspberrys. program for basic white bread and press start. soaked in 1/4 cOrange Juice. 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. Remove from the heat and stir in the milk.. chopped 4 oz Dried Cherries.....73 Chocolate and Cherry Loaf ABM Yield: 8 Servings 1/3 cHalf-And-Half. add the cherries with any remaining liquid and the chocolate..-[thawed and drained] /3 oz Dry whipped topping /2 cCold skim milk dr Red food coloring >>>To make the cake. cocoa.
Chocolate Angel Cake Dessert Yield: 12 Servings 1(16-ounce) package angel .74 >>>To make the filling and assemble. Place one half. Thaw and drain the frozen raspberrys.. divided 1(21-ounce) can cherry pie .hot fudge topping.. then half of the cherry pie filling. Let cool as package directs. . mixing cocoa with dry ingredients..filling.) Cover with 1 cup whipped topping. Comments: This dessert is perfect for Valentine's Day or any special occasion. Place the other half of the cake over cherries.. (Do not heat topping.. Use the remaining jam and cream filling to garnish the top as you desire. cut side down.. Refrigerate 1 hour. Bake in a preheated 350-degree oven as directed on the package. When cake is completely cooled. Just before serving.food cake mix 1/2 cunsweetened cocoa 1-1/2 cplus 2 tablespoons . divided 2 cwhipped topping.... the spread a scant 3/4 cup of the cream filling over the jam. Spread with 3/4 cup fudge topping.. Cut horizontally in half. Refrigerate the torte until ready to serve. Spoon batter evenly into an ungreased 10-inch tube pan. cut side up.In a small mixer bowl put whipped topping mix and the cold skim milk *do not add vanilla*and add the red food coloring.. carefully remove from pan.. drizzle remaining 2 tablespoons fudge topping over cherry pie filling. divided Prepare cake mix according to package directions.... Place 1 piece on cake or serving plateand spread itb jam on top. Cover with remaining 1 cup whipped topping and remaining cherry pie filling. Spread with 3/4 cup fudge topping.. then put in blender container and blend until smooth.. Repeat with the other 3 cake pieces. Cut cake crosswise into 4 equal pieces. fold in the raspberry puree'.. on serving plate.
In large bowl. Preheat oven to 350'F. Add eggs and vanilla extract. 2. have it plain!! Chocolate Apple Bread Yield: 16 Servings ---TOPPING--1 TSugar 1/2 tCinnamon 1/2 cChopped walnuts or pecans ---------------------------BREAD-------------------------------. combine sugar. . Bake at 350 F for 45 minutes. walnuts.c All-purpose flour tSalt tBaking powder tBaking soda tCinnamon /2 tNutmeg cButter. mix well. Sprinkle with topping. cinnamon and walnuts. baking powder. Bread: 1. flour and cocoa. Cool completely. In small bowl. set aside. you can sprinkle with powdered sugar. set aside.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. cinnamon and nutmeg. combine flour. top with fresh fruit. Pour into ungreased tube pan. drizzle with chcocolate sauce. Beat in cream of tartar and vanilla. Cool 15 minutes. Sift together remianed sugar. Grease two 9x5x3" loaf pans. Gradually beat in flour mixture alternately with buttermilk. baking soda. Makes 2 loaves.softened cSugar Eggs tVanilla extract /4 c Buttermilk cCoarsely chopped apples cChopped walnuts oz Semi-sweet chocolate chips Topping: In cup. beat butter and sugar until creamy. Stir in apples. remove from pans. bake 50-60 minutes until cake tester inserted in center comes out clean. beat in 3/4 cup sugar. and chocolate chips. salt. fold into egg white mixutre. Pour into prepared pans.
Cool.) Using an electric mixer. Lightly sift powdered sugar over. 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. Let stand in a warm. Position rack in center of oven and preheat to 350 F. Mix yeast mixture and sponge into butter mixture. (A large bundt or angel food pan may be substituted. Spoon dough into prepared pan. draft-free area until dough rises just to the top of pan. Cover tightly with plastic wrap and let rise in a warm. -coarsely chopped oz Moist Dried Apricots. Bake kugelhupf until deep brown and cracking on top and tester inserted in center comes out clean. Mix into dough. Meanwhile. Transfer to a serving bowl and chill. cream butter with sugar in a large bowl until fluffy. Place kugelhupf on a platter. Pour reduced nectar into a large bowl. salt. Turn out onto rack and cool completely. Combine yeast and 2 tb hot water in a small bowl and stir until yeast dissolves. 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. plus tb Whipping Cream tb Sugar tb Apricot Brandy For sponge. Whisk in flour. about 30 minutes. Cut . Beat remaining 2 cups cream and sugar in a large bowl until soft peaks form. Meanwhile. Gradually mix in 3 cups flour. sugar. apricots. draft-free area until double in volume. about 3 hours.76 Chocolate Apricot Kugelhupf Yield: 12 Servings ---SPONGE--1 1/2 cApricot Nectar 1 1/2 cAll-Purpose Flour. Cool to 120-125 F. about 48 minutes. sifted 1/4 cSugar 1/4 cNonfat Dry Milk Powder 1package Fast-Rising Dry Yeast ---------------------------DOUGH-------------------------------/2 cUnsalted Butter. boil apricot nectar in a heavy medium saucepan over high heat until reduced to 1 cup. sifted oz Bittersweet Chocolate. -chopped cWhipping Cream. milk powder and yeast. about 5 minutes. Cool on rack 20 minutes. Beat in brandy. Beat in eggs and egg yolks 1 at a time. Cover tightly with plastic wrap and clean kitchen towel. vanilla and ginger. prepare dough: Generously butter a 12-cup kugelhupf pan. Pour chocolate mixture over cream and fold together until whipped cream is lightly streaked with chocolate. -quartered tb Firmly Packed Golden Brown -Sugar /2 ts Ground Cinnamon Powdered Sugar -------------------CHOCOLATE SWIRL CREAM-----------------------oz Bittersweet Chocolate. brown sugar and cinnamon in a medium bowl. Combine chocolate. Add brandy and continue beating until stiff peaks form.
Butter a 9x13 pan. Set aside 8 good sheets and keep covered with a damp cloth. Reserve / cup of the chocolate chips. Place 6 buttered filo sheets in the pan.77 into wedges. Remove from heat and stir in the brandy. In a 3 QT pan. combine the honey and / cup of butter. Pour mixture over the hot baka lava. one sheet at a time. Cool slightly and melt the reserved chips and drizzle over the top. Cut in diamonds with a sharp knife before baking in a preheated 325oF oven for 45 minutes. Remove filo. Bring to a boil for 1 minute. Chocolate Baka Lava with Brandy Syrup Yield: 1 Serving 1 lb Walnuts 6 oz Semi-Sweet Mini Chocolate . Continue with remaining filo. Serve with chocolate swirl cream. unfold and keep covered with a damp towel. Chocolate Banana Muffins Yield: 12 Servings 1 cFlour 2 tBaking powder 1/2 tSalt .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. Top with reserved and buttered 8 sheets. Sprinkle bottom filo with some nuts and chocolate chips. alternating with nuts and chips.
7. baking powder.mix. dole. 2.9 inch. Add flourmix. 4. Line 12 muffinpans with paper liners or spray with Pam. stir together flour. and maragrine in medium microwaveable bowl on HI Pour milk into large bowl. 6. Stir in banana. jello 1 1/2 cCool whip lite Preparation Time: 0:20 Microwave chocolate. Chocolate Banana Shake . Spoon batter in muffin cups. prepared 2md Banana. Refrigerate 4 hours or until set.Beat well.Beat with wire whick 1 min. or until cereal softens. 3. Add puding mixes.Store leftover pie in refrigerator. . Add egg or substitute and oil to cereal. mashed(1 banana ) Preheat oven to 400 F. cold 2package Banana pudding . Bake for 25 minutes or until muffins are lightly browned. milk. cocoa powder and sugar.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. In a medium bowl. sliced 2 3/4 cMilk. 5. stirring only once until combined and evenly moist.salt. Chocolate Banana Pudding Pie Yield: 8 Servings 4Semisweet chocolate. Combine cereal and milk in large bowl and let stand 2 minutes. baker's 2 TMilk 2 TButter or margarine 1Graham cracker pie crust.
press crumb mixture over bottom and up the sides of a 9" pie plate. Using electric mixer.ided 16 oz Chocolate nonfat ice milk or Frozen nonfat yogurt 2md Bananas. set aside. . peeled 3/4 cThawed lofat cool whip In a small bowl. combine the graham cracker crumbs and 2 T choco. Using a fork. 95 calories Source: Weight Watchers 1992 VARIATION:Substitute 2 cups fresh strawberries for the bananas Chocolate Bar Filling . Each serving provides:1/2 fruit.157 calories per serving. 1/2 bread. carefully spread over the crust. beat frozen ice milk or yogurt until smooth. Chocolate Banana-Split Pie Yield: 8 Servings 12Graham crackers (2 1/2") .late syrup. on medium speed. To serve. slice bananas and arrange in a circle over the ice milk/ yogurt.div. mix well. (or food processor). Using the back side of a spoon.made into crumbs 1/4 c+ 2 t chocolate syrup. Using a spatula.79 Yield: 2 Servings 1 cCold Skim Milk 1Ripe Banana. Cover with plastic wrap and freeze until firm about 2 hours. Spread cool whip over bananas and drizzle with remaining chocolate syrup. Mashed 2 TChocolate Syrup 1/2 tVanilla Extract Blend all ingredients in a blender bowl until thick and frothy.
Roll each mound around in your hands to form a ball. Beat with a rotary beater or wire whip until the mixture is smooth.Spoon chocolate mixture by rounded tablespoonfuls onto waxed paper.Pour into bowl and press plasticwrap directly on surface. In a large mixing bowl stir together the 1 cup sugar.Stir with a large spoon until the mixture is smooth. Remove from heat. Yields about 4 cups filling Chocolate Glaze: 1 4oz Chocolate bar 1 Tablespoon water Melt chocolate in double boiler. Add the flour. Place the remaining 1/2 cup sugar in a pie plate. Stir constantly until mixture boils.stir to blend.beaten 1 tVanilla 8 oz Chocolatebar combine all but vanilla and chocolate bar in a saucepan. 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.80 Yield: 1 Serving 1/2 cSugar 5 TCornstarch 3 TBrown sugar 1/4 tSalt 3 cMilk 3Egg yolks. cool. brown sugar.Add the eggs. . broken into pieces. baking powder and cinnamon. cooking oil and vanilla. Stir in the nuts.Place the balls 2 inches apart on an ungreased baking sheet.Roll the balls in the sugar to coat generously.add vanilla and chocolate bar. Stir until chocolate is completly melted. add more water if it is to thick.boil and stir 1 minute. or microwave. cocoa powder.
-) Chocolate Brandy Cake Yield: 12 Servings 1package Devil's food cake . Stir in 1 cup chocolate chips. Let cool completely. spoon two thirds of hot glaze over cake. Reheat remaining glaze and spoon over top of cake. oil.Turn into a well-greased 12-cup bundt pan.Let cake cool in pan 25 minutes. then invert onto a cake plate. and 2 tablespoons water. In a small saucepan. scraping down bowl a few times. remaining 1/3 cup brandy. combine butter. . stirring occasionally.Stir in remaining 1/2 cup chocolate chips and powdered sugar. Makes 24 cookies. corn syrup. Simmering. over low heat 5 minutes. and eggs.Cool cookies on a wire rack. sifted Preheat oven to 350 degrees F.In a large bowl. 1/2 cup water.. Cook over low heat. until butter melts. brandy extract. During last 7 minutes of cake baking time. prepare glaze. combine cake mix. Beat with an electric mixer on high speed 2 minutes. Cake is best if made a day in advance of serving time to allow flavors to mellow. stirring. /3 cup brandy.w/pudding 1 cBrandy 1/2 c. Immediately upon removal from oven.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. Bake 35 to 45 minutes or until a cake tester inserted in center comes out clean. A Good recipe for kids to try with supervision for the baking part.
In a chilled bowl with chilled beaters. vanilla and salt. Serve the pudding warm. topped with dollops of whipped cream. Beat the eggs until frothy. then mix into the chocolate. Chocolate Bread Pudding Yield: 6 Servings 3 oz Unsweetened chocolate cut . pudding is done. Preheat oven to 350F. set it in a shallow baking pan and pour enough hot water into the pan to come halfway up the sides of the casserole.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. use cream to garnish slices of Double Chocolate Ice Box Pie. stirring frequently until chocolate is completely melted. whipped HEAT THE CHOCOLATE AND half and half in a large saucepan over low heat for 12-15 minutes. insert a toothpick in the center. stir in the crumbs and let stand for one hour. . Remove pan from the heat. If it comes out clean.into small pieces 2 cHalf and half 2 cSoft white bread crumbs . Pour the pudding into a buttered 1 1/2-quart casserole. Bake the pudding uncovered for 50 to 60 minutes until the pudding is set like custard. blend in the sugar.(loosely packed) 2Jumbo eggs 1 cSugar 1 1/2 tVanilla 1 pn Salt 1 cHeavy cream.With a spoon or pastry bag fitted with a star tip. combine all ingredients and beat the cream until stiff peaks begin to form. To test it.
cut Small pieces 2 cHalf & half 2 cBread crumbs. jumbo 1 cSugar. If it comes out clean. Beat the eggs until frothy. . stir in the crumbs and let stand for one hour. bring cream and milk to a boil. Dump bread mixture into a large. Cover with aluminum foil.Bread cut into 1" squares 1 1/2 cHeavy Cream 1 1/2 cWhole Milk 3/4 lb Semisweet Chocolate. . vanil To test it. Beat eggs and sugar with flavorings.83 Chocolate Bread Pudding #1 Yield: 6 Servings 3 oz Chocolate. The pudding should seem underbaked. greased 2-quart pan or an 8 x 8" cake pan. Pour over the bread and let sit for 10-15 minutes so bread absorbs the mixture. insert a toothpick in the center.soft packed loosely 2Eggs. granulated 1 1/2 tVanilla 1 pn Salt 1 cHeavy cream. puddin! Chocolate Bread Pudding #2 Yield: 6 Servings 1/2Loaf unsliced Homemade . Bake for 35-45 minutes. Preheat oven to 350F. Pour over bread. Or Chocolate Chips 3Eggs 1/2 cSugar 2 tVanilla Extract 1/2 tAlmond Extract Heat the oven to 350 F. turn off heat and stir in chocolate until it is melted. tossing gently. blend in the sugar. unsweetened. white. In a medium sized saucepan. or until the edges are firm but the inside is still soft and moist. Put the bread cubes into a large bowl. whipped HEAT THE CHOCOLATE AND half and half in a large saucepan over low heat for Remove pan from the heat. Serve hot with vanilla ice cream or whipped cream. shaved.
Scoop the pudding into the prepared dish.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.cubes (3 cups) Heat milk. Place the cut-up bread in a large bowl and pour the chocolate mix. about 40 minutes. whisking occasionally until the chocolate is completely melted and all the chocolate specks are gone. 3-4 min. then refrigerate the pudding for 2-3 hours. or .baguette. You can pull a few pieces apart with your fingers to check.3 croissants cut . Remove from the heat. Author Judy Rosenberg Chocolate Bread Pudding with Strawberry Sauce . split lengthwise . tossing the mixture occasionally with a large spoon to be sure all the bread is soaked. Source: Rosie's Bakery All-Butter Fresh Cream Sugar Packed No HoldsBarred Baking Book. chocolate chips and salt in a medium sized saucepan over low heat.ture over the bread.and cut into 1/2 inch .into 1/2" cubes (3 . cream. 30 minutes or more. Briskly whisk in the eggs. Fifteen minutes before baking. preheat the oven to 350F. Generously grease a 6 or 8 cup souffle dish with butter. Bake on the center oven rack until the top is crisp. Cool slightly before serving. 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. lightly beaten 3 cCubed 1" challah. Toss. sugar.
. 2 g protein. square cake pan. Bake in 350F oven for 20 to 25 minutes or until edges pull away from pan. dark 3/4 cHeavy cream 1/2 cSugar. Remove from heat. cut in Pieces 3 tVanilla 1 1/2 cBreadcrumbs. 4 g fat. Pour into lightly greased 8 in. hulled. Per serving: about 110 calories. with 2 Makes about 1 1/2 cups. all-purpose 1 tBaking powder 1 pn Salt 1Icing sugar In large heatproof bowl set over hot water. Low cal Yield: 16 Servings 6 oz Chocolate. dust with icing sugar. superfine -----strawberry sauce----1 1/8 lb Strawberries 2 TSugar. with Strawberry sauce. seperated 1/4 lb Butter. Source: Australian Gourmet Traveller Magazine Chocolate Brownies. stirring until smooth. let cool slightly. superfine 2 TBrandy Process the chocolate in a food processor until finely chopped. baking powder and salt. semisweet 1/2 cHot water 4Egg whites 1 tVanilla 2/3 cSugar 2/3 cFlour. stir into chocolate batter just until combined. 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. Sp Serve warm or cold. Whisk in egg whites and vanilla. Stir together sugar. *** Strawberry Sauce*** Process 250g of the strawberries.85 Yield: 8 Servings 1/3 lb Chocolate. Let cool on rack. superfine 4Eggs. white 1 TSugar. flour. unsalted. melt chocolate with water. 19 g carbohydrate.
169 mg sodium.Measure ingredients into mixing bowl in the order given. 0 mg cholesterol.g . sift icing/confectioner's sugar over cake.If cool. Preheat oven to 350F. 3 g fat Source: Company's Coming Light Recipes by Jean Pare.) serving 110 calories. Cut 16 servings. Serve warm or cool. 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.lg egg works) 1 tVanilla 1 cHot water 2 tConfectioner's sugar (option Not suitable for diabetic.86 Chocolate Cake Yield: 16 Servings 1 1/4 cFlour 3/4 cGranulated sugar 1/4 cCocoa 1/4 cMargarine. softened 1 tBaking powder 1 tBaking soda 1/4 tSalt 2lg Egg whites (1 .Pour into 9x9 inch pan that has been sprayed with no-stick cooking spray or use wax paper to line the pan. Bake about 25-30 minutes or until an inserted wooden pick comes out clean. chopped 3Eggs 2dl Sugar 1dl Flour 1 TVanilla ---------------------------ICING-------------------------------. carbohydrate information missing.(My note:also good with whipped topping. beat until smooth.
Put on the cake and decorate with walnuts. chopped 1/3 cChoc. chips . and chocolate in a microwavable bowl. chips 2 cRice Chrispie Line a 13X9 pan with foil.Mike for -6 min. Use greaseproof paper (also greased) in the bottom to make the cake slip easier. Bake in 200 centigrades for 35 minutes. They are a hit whenever I make them. Whip the eggs and the sugar until fluffy and mix with the hazelnuts. checking and stirring every 2 min. Combine marshmallows. Grease a tin.grated . Cut into small bars. Put the cake on a plate and let cool a little before removing the greaseproof paper.87 Dark chocolate dl Double cream Walnuts Melt the chocolate and the butter on low heat and mix with the coffee.grated 1/2 tLime peel .semisweet 1 tOrange peel .Grease or spray with Pam. Stir in Rice Chrispies and coconut. Chocolate Candy Yield: 3 Servings 10 1/2 oz Marshmallows 1/4 cButter 1 cCoconut 1 1/4 cSemi sweet choc. Chocolate Cannoli Yield: 9 Servings ---FILLING--1 lb Ricotta-drained if necessary 1 cPowdered sugar 1/2 cWalnuts. finger size. the flour and the vanilla. Spread in pan quickly using a buttered spatula. butter. I double this recipie and use a cookie sheet. Melt the chocolate with the double cream on low heat until the icing is thick and creamy. Chill. toasted. until melted.
* brushing edges with water and pressing gently to seal. Cover and let stand 1 hour. butter. Mix in next 4 ingredients.Cut into nine 4. size) 5 oz Evaporated milk 1 cPeanuts.c Flour . melted . Chocolate Caramel Cheesecake Yield: 1 Serving -----crust----1 1/4 cGraham cracker crumbs 1/4 cMelted butter -----filling----1package Caramels. Gradually draw flour from edge of well into center until all flour is incorporated.oz. Wrap 1 square around each cannoli form. Make well in center. Egg . sugar and pinch of salt in large bowl.all-purpose ts Baking powder ts Powdered sugar pn Salt /3 c Beer TUnsalted butter-room temp. Transfer to large bowl. Knead dough on lightly floured surface until smooth.)Bring filling to room temperature before using. (14 .88 ---------------------------DOUGH-------------------------------. chopped 16 oz Cream cheese 1/2 cSugar 2Eggs 1 tVanilla 3/4 cSemisweet chocolate. * Tinned steel cylindrical molds available at most specialty cookware stores (or Williams-Sonoma).beaten to blend ts Vanilla Veg. Drain on paper towels. Cover and refrigerate until well chilled. Add beer. (Can be prepared 1 day ahead.Add cannoli in batches and cook until golden brown.Remove shells from cannoli forms.inch squares. Spoon filling into pastry bag without tip. half of egg (reserve remainder for another use) and vanilla to well. FOR DOUGH: Combine the flour. turning occasionally.Pipe filling into cannoli shells. Heat oil in deep fryer or heavy large skillet to 350F. about 4 minutes. Roll out dough out into 12-inch square. oil for deep frying FOR FILLING: Puree ricotta and sugar in processor until smooth. baking powder.
When the sugar is a rich golden brown. in a large. mixing well. beat until blended.att. Let cool to room temperature. Beat with a whisk until very smooth. Let the sugar mixture come to a boil and continue to cook until it caramelizes. Meanwhile. Cover and chill 8 hours. cut into -pieces cn Evaporated milk (5 oz) oz Unsweetened chocolate. until the edge is very brown and the center is bubbling. stir together the sugar and water. beating well after each addition. -chopped cHazelnuts or filberts. remove it from heat and stir in the butter and evaporated milk gradually.com> Combine graham cracker crumbs and melted butter. if desired. . Bake at 350 for 6 to 8 minutes. Set the saucepan over medium-high heat. Then. stirring often. by making small flowers with the whole hazelnuts and sliced almonds. about 1 hour. Cool Combine caramels and m heat until melted. Assembly and baking: Pour the filling into the pie shell and bake for minutes. Set the filling aside to cool for 10-15 minutes and then stir in the nuts. If it caramelizes unevenly. Stir in vanilla and melted chocolate. decorate it. Gradually add sugar. you can move it around by swirling it in the pan. Do not stir the sugar as it cooks. Beat cream cheese at high speed with electric mixer until light and fluffy. Chocolate Caramel Hazelnut Pie Yield: 8 Servings 1Prebaked 9" pie shell --------------------------FILLING------------------------------/2 cSugar /2 cWater /2 cUnsalted butter. heavy-bottomed saucepan. Press crumb mixture evenly on bottom and 1 inch up sides of a 9-inch springform pan. Remove from oven and run knife around edge of pan to release sides. Add eggs one at a time.mt. preheat the oven to 475'F. mixing well with a wooden spoon until smooth. Pour over graham cracker crust. Once the pie has cooled to room temperature. -skinned and coarsely -chopped --------------------OPTIONAL DECORATION------------------------Whole hazelnuts. Let cool for 5 minutes and stir in the chocolate. Bake at 350 for 30 mins.89 Recipe by: Tracy Wisniewski <tww@quartet. prepare the pie shell. skinned Sliced almonds Filling preparation: First. Sprinkle pecans evenly over caramel layer and set aside. Pour over pecan layer.
5 minutes or until melted. Chocolate Cheese Pie Yield: 6 Servings . Chocolate Caramel Pecan Cheesecake Yield: 1 Serving 2 cCookie crumbs 6 TButter or margerine 14 oz Caramels 5 oz Evaporated milk 1 cPecans. Place pan on cookie sheet. Microwave caramels and milk in small bowl on high for 4 . stirring every minute. Beat cream cheese and sugar until well blended. softened 1/2 cSugar 2Eggs 1/2 cSemisweet chocolate chips . chopped 16 oz Cream cheese.melted 1 tVanilla Mix crumbs and butter.Loosen cake from rim of pan. Keep refrigerated. mixing well after each addition. one at a time.Garnish with whipped cream. cool before removing rim of pan. Add eggs.Bake 10 minutes. Blend in chocolate and vanilla. Bake 45 minutes.90 Makes one 9" single-crust pie. Pour over crust. press onto bottom and sides of 9-inch springform pan. Top with pecans. Pour over pecans.
beating well after each one. .Gradually add sugar. but leave the cheesecake inside.softened 1/4 cHershey's cocoa 1 tVanilla extract 18" packaged crumb crust Heat oven to 350 degrees.Stop the mixer several times to scrape down the sides of the bowl. water. set the chocolate aside. combine Zwieback crumbs and one T sugar. Meanwhile. .Stir in vanilla and salt. In the bowl of an electric mixer beat the cream cheese until light and fluffy. beating constantly.Butter the sides of the pan.Use a wooden spoon to keep the oven door ajar.Let the cake sit for 3 hours.In large mixer bowl. melted --------------------------FILLING------------------------------oz Semi-sweet chocolate. Beat in melted chocolate just until blended.Pour into prepared pan. melt chocolate with coffee over hot.Butter the pan. but not boiling. cream cheese. cream cheese. Add the melted butter to the remaining crumbs and mix. Transfer the cheesecake to the oven and bake for 55 minutes.Refrigerate overnight.Remove the cake from the oven and cover with plastic wrap. whipped until Stiff cShaved bittersweet chocolate Have on hand a 10-inch springform pan.Add the eggs. cSugar Eggs ts Vanilla extract cHeavy cream.Press these onto the bottom of the pan.91 1package 8 oz.Turn the oven off.chopped /2 cHot black coffee oz Cream cheese at rm.softened 3/4 cSugar 2Eggs 1/2 cChilled whipping cream 1 cCherry pie filling 1package 3 oz.combine cream cheese and sugar Chocolate Cheesecake Yield: 10 Servings ---CRUST--1 1/4 cZwieback crumbs 1 TSugar 1/4 cButter.Shake some of the crumbs around the pan to coat the sides.Set oven at In a bowl. . temp. one by one.
To serve. Add to cheese mixture. beating after each addition.usask.Cut into thin wedges and serve.Spread it with whipped cream and sprinkle with shaved chocolate. Stir often. . Bake in 325 F oven for about 1 1/2 hours until center is firm. Chocolate Cheesecake #2 Yield: 1 Serving -----crust----1/3 cButter or margarine 1 1/2 cGraham cracker crumbs.92 Just before serving.ca> * you can substitute 2 cups of oreo or chocolate wafer crumbs for the graham cracker crumbs. Transfer the cake to a platter. Pour into prepared pan. Add eggs. softened 1 cGranulated sugar 4Eggs 1 cSour cream 2 cSemisweet chocolate chips 1/2 cButter or margarine Recipe by: Siama <pmb124@arts. the sides of the ungreased 10-inch springform pan. Combine chocolate chips and butter in sauce pan over low heat until melted. Do not bake. remove the sides from the springform pan and use wide metal spatulas to lift the cake from the bottom metal round. Cool at room temperature. and cocoa. Press into bottom & 3/4 inch up. . Crust: Melt butter in a saucepan. sugar & cocoa (or butter and chocolate crumbs). Mix in sour cream. then chill.* see note 1/4 cGranulated sugar 1/4 cCocoa -----filling----24 oz Cream cheese. Mix well. sugar. Filling: Beat cream cheese and sugar until blended. Stir in crumbs. 1 at a time. top with wipped cream & shaved chocolate.
. Chocolate Cheesecake #4 Yield: 1 Serving 3/4 cGraham cracker crumbs .softened 3Egg yolks 2 tVanilla 1/4 tSalt 3Egg whites 1 cSour cream Combine graham cracker crumbs. Yield 10-12 servings.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. melted 1package Chocolate pudding .93 Chocolate Cheesecake #3 Yield: 1 Serving Chocolate wafer crust 1package Semisweet chocolate . Garnish with whipped cream. Combine pudding mix. sugar and melted butter.and pie filling 3/4 cSugar 1 cMilk 1Square unsweetened chocolate 3 8 oz package cream cheese.finely crushed 1 TSugar 2 TButter. cook until chocolate melts. . sugar and milk in saucepan. chill at least 8 hours. Add chocolate.Press on bottom and sides of a greased 0 inch springform pan. cook and stire over medium heat until mixture comes to a full boil. Cover . Remove from heat. Beat cream cheese at high s Let cool to room temperature on wire rack.morse 4package Cream cheese.
Cut into bars about 2 x 1 1/2 inches.Hm. Add confectioners sugar and vanilla. I would. Cool 4 hours. Bake at 350 for 30 minutes. softened . packed 1/3 cButter Flavor Crisco. TOPPING: Cream Butter Flavor Crisco and cream cheese in a small bowl at medium speed until well blended.8 ounce package /2 cSugar tb Cocoa Eggs /2 ts Vanilla --------------------------TOPPING------------------------------tb Butter Flavor Crisco pk Cream cheese. Stir in butter flavor crisco.)Pour over crumbs in pan. Spread over surface of cooled cheesecake.3 ounce package c Sugar.(Odd. CRUST: Combine graham cracker crumbs and brown sugar. Press into an ungreased 8 x 8 x 2 pan. Bake on lowest rack at 425F for about 35 minutes or until center is set lightly when touched. Pour over baked crust.Well.Spread top with sour cream. Add other ingredients ( sugar. eggs. vanilla. FILLING: Beat cream cheese in a small bowl at medium speed until smooth. cocoa. confectioners /2 ts Vanilla Preparation Time: 20 MinutesBake Time: 30 Minutes Heat oven to 350 F. Fold in egg whites. Cool to room temperature.Beat in yolks. Refrigerate. Bake at for 10 minutes. .94 surface with waxed paper and set aside. ONE AT A TIME. softened . salt and pudding. flour and vanilla . Makes 20 bars. Chocolate Cheesecake Bars Yield: 20 Cookies ---CRUST--1 cGraham cracker crumbs 1/4 cBrown Sugar. Beat cream cheese until fluffy. melted --------------------------FILLING------------------------------pk Cream cheese. Mix well after each addition.Says nothing about beating the egg whites first.
Stir until melted.) In large bowl. beating well after each addition. Let cool and cut into squares before adding icing.Pour over cake and spread. butter and milk in saucepan. floured 9 X 13 inch baking pan. Remove from heat and add chocolate chips. Chocolate Cherry Cheesecake Yield: 16 Servings 8 1/2 oz Chocolate Wafers. one at a time. semi-sweet 1 1/2 cHeavy cream 16 oz Cream Cheese. combine sugar. covering bottom and 2 1/2 inches up sides. Turn into greased. Softened 1/4 cSugar 4Eggs. large 3/4 cCherry Flavored Liqueur 1 tVanilla Extract 1 lb Cherry Pie Filling 1/2 cCream. Set aside. heavy. Pat fimly into 9-inch springform pan. beating untl creamy. crush fine 1/2 cButter. combine cream cheese and sugar. Add chocolate mixture. Bring to a boil. Stir until morsels are melted and mixture is smooth. or until cake tests done. In large bowl.95 Chocolate Cherry Cake Yield: 8 Servings 18 oz Devil's food cake mix 21 oz Cherry pie filling 1 tAlmond extract 2Eggs. Preheat oven to 325 degrees F. and boil 1 minute. cherry liqueur. Bake at 325 degrees F.Turn oven off. Let stand in oven with door . Melted 12 oz Chocolate chips. whipped (opt. To make icing. Combine over hot (not boiling) water. Bake at 350 F 25-30 minutes. for 60 minutes. combine chocolate wafer crumbs and butter. and vanilla. Add eggs. Pour into prepared crust. stirring constantly. chocolate chips and heavy cream. beaten 1 cSugar 5 TButter 1/3 cMilk 6 oz Semisweet chocolate chips Mix first 4 ingredients by hand with spatula until well-blended. Chill. mix until blended.
Beat for 1 minute or until very smooth. Bake in 350 degree oven for 40 minutes or until tester inserted in center comes out clean. combine flour. In medium bowl. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. have 10-inch tube pan ready. water. Pour into prepared pan. invert onto cake plate. invert pan and allow to hang upside down on its own rack or funnel. Add remaining sugar and beat until stiff peaks form. beat egg whites and cream of tartar until soft peaks form. . Remove waxed paper. Smooth top. Decorate edge with whipped cream. and salt. (Or. baking powder. With knife. if tube pan is used. cut through batter to remove air bubbles. Or. cocoa powder. mix well. alternatively. Cool on wire rack.) Loosen around edge of cake. Chocolate Chiffon Cake Dessert. vanilla. Pour in oil. and with clean beaters. and egg yolks. Wash beaters. Pour egg yolk mixture evenly over stiffly beaten egg whites. 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. Chill 24 hours. In large bowl. 1/3 cup sugar.96 ajar 1 hour. if desired. Remove. Fold in until blended and evenly colored. cool completely.
Stir /4 Of The Meringue Into The Yolk Mixture. And The Grated Chocolate Into The Remaining Meringue. Cook Over Low Heat. UNFLAVORED (ENV) 1 cSUGAR 3/4 cMILK 1/4 cBRANDY 1 tVANILLA 1/4 tSALT 1 cCREAM. Remove From Heat. SEPARATED 1GELATIN. Gently Fold The Yolk Mixture. GRATED Dish. Pour The Mixture Into Prepared Dish. Beat Yolks Slightly In Saucepan. Grate The Chocolate. Fasten To Dish With Tape Or String So Collar Is About 6" Higher Than The Rim Of The Dish. A Tablespoon At A Time. The Whipped Cream. Until Meringue Forms Soft Peaks. Stirring Constantly. In Another Bowl. SEMISWEET BAKING. Stir In Gelatin. And The Milk. Refrigerate At Least 4 Hours Or Until Set.97 Chocolate Chip Brandy Souffle Yield: 8 Servings 6EGGS. Garnish As Desired. 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. Beat Cream Until Stiff. 1/2 Cup Of The Sugar. Beat In Remaining Sugar. Stir In Brandy And Vanilla. HEAVY 6 oz CHOCOLATE. Chocolate Chip Cake Yield: 12 Servings 2 TCinnamon 1 cWalnuts. Set Aside. crushed 1 1/2 tBaking powder 1/2 tBaking soda . Measure Off A Length Of Aluminum Foil Long Enough To Encircle A 4-cup Souffle Fold In Half Lengthwise. Beat Egg Whites And Salt In Large Bowl Until Foamy. Until Gelatin Is Completely Dissolved And Mixture Thickens Slightly And Coats A Metal Spoon.
Pour half the batter into an oiled 13 x 9-inch baking pan.Stir in chocolate chips and pour into crust.. cool before removing rim of pan. Bake at 350 degrees for 45 minutes. mixing at medium speed on electric mixer until well blended. chips and white sugar. add vanilla. Combine cream cheese. mixing well after each addition. Bake at 350 degrees F. 10 minutes. brown sugar and salad oil until creamy. 55 minutes. Sprinkle top with remaining cinnamon/sugar mix. if desired. one at a time. Melted 24 oz Cream Cheese. Chocolate Chip Cheesecake Supreme Yield: 10 Servings 1 cChocolate Wafer Crumbs 3 TMargarine. stir into batter.Chill. Combine cracker crumbs.. Chocolate Chip Cookie Dough Cheesecake Yield: 8 Servings Cross tmpj72b 1 1/2 cFinely crushed chocolate . set aside. Sprinkle batter with half the cinnamon/sugar mix. walnuts. Blend in sour cream and vanilla. baking powder and soda. Bake at 350 degrees F. Pour rest of batter in pan. sugar and flour.Garnish with whipped cream and fresh mint leaves. Add eggs. 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. sour cream.Blend eggs. press onto bottom of 9-inch springform pan.Loosen cake from rim of pan.98 Combine cinnamon.wafer cookie crumbs .
made without Chocolate Chip Cookies Yield: 72 Servings 3/4 cMarg. 2 teaspoons su COMMENTS: Soft. unsifted 1 1/2 tBaking soda 3/4 tSalt 3 cChocolate chips.Combine flour.) melted butter. baking soda. Serves 12 to 16. cookie dough (recipes follow) Mix crumbs. . salt. shortening. 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. beat to blend 1/4 cup butter or margarine. COOKIE DOUGH: In a bowl.corn syrup.Allow to cool on cookie sheet for 1 min. sugars. brown. for 15 min.99 30cookies) 1 cSugar 1/4 c(1/8 lb. each) cream. 1/4 cup TOPPING: Mix 1 c regular or light (reduced-fat) sour cream. 2 T sugar.Stir in chips.Drop by rounded teaspoonfulls. packed 3/4 cSugar 3Eggs 3 TCorn syrup 3 TWater 3 tVanilla 3 3/4 cFlour. creamy lumps of chocolate chip cookie dough. Beat well. press firmly over bottom and /2-inch up In a food processor or with a mixer. semi-sweet Cream marg. eggs. . and butter.cheese or neufchatel Into chunks 1 cRegular or light sour cream 3Large eggs 1 tVanilla. beat well. serve or wrap airtight up to 2 days. water and vanilla.Bake at deg. add to creamed mixture. softened 3/4 cShortening 1 1/2 cSugar. . then remove to cooling racks until completely cooled.or margarine 2package (8 oz.
The longer mixed the smoother the cookie. split length.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.100 Chocolate Chip Cookies . softened 1 c+2 T firmly packed brown .M&M Package Yield: 120 Servings -From the Kitchen of .Bake in 320 oven for 10-12 minutes. brown sugar together.Add eggs.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.Add the rest of the ingredients.butter.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 .wise 3Sticks (1 1/2 c) unsalted . vanilla.
Form dough into 1 1/2 inch balls and arrange about 2 inches apart on parchment-lined baking sheet. Pour into greased and floured baking pan (slow cooker accessory). Add sugar. beating until light and fluffy. and salt. baking soda. Chocolate Chip Date-Nut Loaf Yield: 4 Servings 1 cDates. Add flour mixture and beat until dough just comes together. Tranfer cookies with spatula to racks 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. Bake in covered slow pot on high for 2 to 3 hours. egg and vanilla and beat well. and add butter and sugars. .lb) Preheat oven to 350F.chopped 1 tSoda 1 cWater. In a large bowl. Flatten balls slightly with a metal spatula and bake cookies in batches in middle of the oven until golden. and beat in vanilla extract. sift together flour. Stir in chocolate chips or chunks and walnuts (do not overmix). Add remaining ingredients and stir thoroughly. beating well after each addition. 12 to 15 minutes. beat in eggs.chopped 1/2 cChocolate chips In a large bowl. One at a time. Allow to cool. Add boiling water and butter. Scrape vanilla bean seeds from pods into standing electric mixer.101 . sprinkle soda over dates.
oatmeal. or about 20 servings.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. Add milk/Grape-Nuts mixture and vanilla. soda and powder and stir thoroughly into the Grape-Nuts mixture. uncooked 1 tBaking soda 1/2 tSalt 1package Milk chocolate . 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 . Beat sugar and eggs or substitute together in a large bowl. Add chocolate chips and mix well.chips (12 oz) . or until a toothpick comes out clean. Pour into 2 non-stick sprayed 9 x 5 loaf pans and bake at 350F for about minutes. Makes 2 loaves.102 Chocolate Chip Grape Nut Bread Yield: 2 Servings 1 cGrape nuts 2 cButtermilk (low fat 1.
103 1 cMacadamia nuts. they couldn't resist trying to concoct a recipe with butter flavored Crisco. At least now. vanilla and buttermilk for 3-5 minutes until very light and fluffy. eggs. The result: Chocolate Chip Macadamia Crunch Cookies. for two. Refrigerate for at least a half hour until the dough is firm. beat shortening. 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 . MD. the Monks used butter in their baking. ***** With an electric mixer. add the shortening mixture and stir well. about 2" apart. Cool cookies on baking sheet for a minute and then remove to cooling rack. brown sugar. Drop dough by the tablespoon. which won the national $500 prize in the chocolate chip cookie contest in late March. but when they saw an opportunity to compete in the Crisco American Baking Celbration. sugar. For years. oven for 16-18 minutes until the cookies are a light golden brown. Add chocolate chips and nuts and stir by hand. oatmeal. chopped Who else besides hillary Clinton uses vegetable shortening in chocolate chip cookies Thersa Monk and her 12-year-old daughter. baking soda and salt.. By hand. onto a greased insulated cookie sheet. mix the flour. Krystal. In a separate bowl. of Germantown. Bake in a preheated 325'F.
Add flour. Fold in nuts and chocolate chips.104 1 tVanilla flavoring 3Eggs 3/4 cChopped pecans 1/2 cChocolate chips ---VERSION #3:--1Stick butter. egg. softened 1 cSugar 1/2 cSelf-rising flour 2Eggs 1 tVanilla flavor 1 cChopped pecans 1 cChocolate chips Cream butter and sugar together. Microwave uncovered on high (100%). Bake at 325F for 1 hour. oats. Microwave until no longer doughy. margarine.Spread evenly in baking dish. Separately beat eggs until foamy then beat into mixture until foamy. and salt. Pour into 9" deep dish unbaked pie shell.1 hour. turn dish one-quarter turn. Bake at 350F for 45 min . Makes 16 Cookies Chocolate Chip Torte . and vanilla.Sprinkle with chocolate chips and nuts. Cool.Stir in flour. 4 minutes. 2 to 3 minutes. cut into about 2 inch squares.Mix brown sugar. Fold in syrup and vanilla. 8 x 8 x 2-inches. 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. baking powder.
Cool to room temperature. Beat with electric mixer until blended.Place chocolate and milk in saucepan.Sweeten.Add slightly beaten egg yolks slowly to chocolate mixture. flour. Combine 1/3 cup sugar.Cover cookie sheet with unglazed paper (baking parchment or brown paper bag).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.Spread sides with sweetened whipped cream.Fold in potato chips. Unbleached 1/4 tSalt 3Egg Yolks.Beat egg whites with salt and cream of tartar until foamy.Add vanilla and mix thoroughly.Add to chocolate mixture slowly. Whipped Preheat oven to 300 degrees F. stirring constantly. Cook for 3 minutes longer. and salt. about 10 to 15 minutes. blending well.105 Yield: 6 Servings 3Egg Whites.Stir in butter and vanilla.Cook and stir over medium heat until chocolate is melted. and beat until meringue stands in very stiff peaks (about 10 to 15 minutes). Bake 45 minutes. 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 .Remove from heat.Add 1 cup of sugar slowly. Large 1/4 tSalt 1/8 tCream Of Tartar 1 1/3 cSugar 1 tVanilla Extract 1 cPotato Chips. then place second meringue on top.Spread cooled chocolate filling on one meringue. Serve with more whipped cream or vanilla ice cream. but don't keep in refrigerator mor than a few hours.Chill until ready to serve.Cook and stir until thick. Spread meringue on paper in 2 rounds 9 inches in diameter and about /4-inch thick. Large.Beat Slight 1 TButter 1/2 tVanilla Extract 1/2 cHeavy Cream. lest the meringues wilt. stirring well. Cool.
combine boiling water. Gradually add to margarine mixture. In large bowl. Combine the graham cracker crumbs. and salt.Cover with aluminum foil and store in the refrigerator. Semi-Sweet 1Paraffin Piece. Combine the chocolate chips and paraffin in the top of a double boiler. In a large bowl. Add chocolate chips. Chill in the refrigerator. beating well after each addition. Cream Style 2 1/3 cGraham Cracker Crumbs 2 cConfectioners' Sugar. beat margarine. Place over hot water and stir until melted. baking soda.CutUp Combine the peanut butter and butter in a 2-quart saucepan. In a small bowl. 1 1/2 bread. Bake 10-12 minutes until golden brown. Place on waxed paper lined baking sheets and let stand until the chocolate is set. confectioners' sugar. and walnuts in a bowl. combine flour. with mixer on high. until melted. brown sugar and apple juice concentrate until light and fluffy (note mixture may appear to be curdled). Cool completely on rack. Sifted 2 cFlaked Coconut 1 cWalnuts. Chopped 6 oz Chocolate Chips. Drop by rounded teaspoonsful onto prepared baking sheet. applesauce.Pour the peanut butter mixture over all then toss until well blended. Spray large baking sheet with nonstick spray. stirring constantly. coconut. over medium heat.Shape the mixture into 1/2-inch balls. Dip the balls in the chocolate. making 48 cookies. 2 1/2".Cook.106 4 1/2 oz Quick oats 1/4 tSalt 2 oz Semisweet chocolate chips Preheat oven to 350F. Place on waxed paper lined baking sheets.Remove from the heat. Each serving provides:1 fat. 65 calories Per serving: calories Chocolate Christmas Candies Yield: 10 Servings 1 cButter Or Regular Margarine 1/2 cPeanut Butter. oats. Makes about 2 lbs of candy . and vanilla and beat into margarine mixture.Cover with aluminum foil.
Chocolate Cinnamon Crinkles Yield: 1 Serving 1 cBisquick 3/4 cSugar 2/3 cNuts. Reminder: If using a GLASS baking pan. Cool completely before cutting into squares. Chop the chocolate. one at a time. & cool completely. Grease a 9" square baking pan. chopped 1/3 cCocoa 1/4 cMayonnasie 1 tCinnamon. Bake until edges start to come away from sides of the pan. Remove from heat. Combine the flour. 15 Min .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~. & stir in the sugar until smooth. melt the butter over low heat. Beat in eggs. Spread the batter in the pan. Beat in vanilla. reduce oven heat by 25~. & salt.Work Time 1HR. Stir in flour mixture. ground 1Egg . In a large saucepan. then chocolate chunks. baking powder.107 Chocolate Chunk Blondies Yield: 16 Servings Preheat Oven to 325~ 20Min . into melted butter mixture. about 50-55 min.
. Drop spoonfuls of remaining chocolate batter over cheese. Grease cookie sheet. . Swirl a knife through batters to marble. 8 to 10 minutes.Grease 13" x9" cake pan.108 Preheat oven to 350F. High Altitude (3500 to 6500 feet): Decrease sugar to 2/3 cup. Spread half of batter evenly in greased pan. baking powder. Cook on medium heat just until mixture bubbles around edges. Refrigerate remaining dough while baking first batch of cookies. MAKES: about 3 1/2 DOZEN COOKIES Chocolate Coffee Swirls Yield: 36 Servings ---FILLING--1package Cream Cheese. Spread quickly over brownies. & salt. Remove from heat. Let icing set before cutting HINT: icing hardens as it cools. about 2 inches. Mix all ingredients until dough forms.c Icing Sugar tb Cocoa /4 cLight Cream tb Butter Flavored Shortening Or Margarine FILLING:Beat all ingredients together with electric mixer until smooth. remove from cookie sheet. Add dry ingredients & nuts. onto prepared dough sheet. Cool 2 minutes. Add cream & shortening. Combine flour. Stir in cocoa & sugar. BROWNIE: Preheat oven to 350oF.Melt shortening in large saucepan. Beat in eggs one at a time.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-------------------------------. Spread cheese mixture over top. Set aside. Bake until set. Drop dough by rounded teaspoonfuls. Remove from heat. Bang pan on counter to level top. mixing until smooth. about three minutes. GLAZE: Sift icing sugar & cocoa together into small saucepan. Cool slightly. store cookies tightly covered. Bake for 30-35 minutes. beat with a spoon until mixture starts to thicken slightly & is of spreading consistency.
crumbled 3 TButter. turn off oven and let cake cool inside the oven as it cools down. pipe -inch candies . melted 24 oz Cream cheese.Blend in sour cream. about 30 minutes. Blend in melted white chocolate and pour over crust. Put choclate pieces into a stainless steel bowl and pour boiling cream mixute over it and let stand for a few minutes. one at a time. and vanilla until well blended.Stir in mint flavored liqueur. milk chocolate chips. Heat heavy cream. Beat cream cheese.Chill until thickened. Chill for at least 4 hours. Loosen cake from rim of pan and cool completely. and sugar in a heavy saucepan over medium-high heat. Chocolate Creme de Mints Yield: 12 Servings 2 cMilk Chocolate Chips. Fill pastry bag fitted with decorative tip. Stir until smooth and cool.into small pi Mix crumbs and butter and press onto bottom of 9-inch springform pan. broken . smooth. stir until smooth.Remove rim. melted 1 cHeavy cream 2 TButter 2 TGranulated sugar 12 oz Semisweet chocolate.Nestles 1/4 cSour Cream 2 1/2 TMint Flavored Liqueur Melt over hot (not boiling) water.109 Chocolate Covered White Chocolate Cheesecake Yield: 1 Serving 1 1/2 cChocolate wafer cookies . and chill at least 2 hours to set. butter. mixing well after each addition. Transfer to a small bowl. Bake 40 minutes. softened 1/2 cSugar 1 tVanilla 3Eggs 1/2 lb White chocolate.Stir to disolve sugar crystals and then bring to a boil. sugar. Cover the sides and top of cheesecake with the ganache.Add eggs. Bake for 10 minutes. Remove from heat.
110 onto foil-lined cookie sheets. Scrape the bowl and mix several seconds more. pushing it as far up the sides of the pan as possible.Chill until ready to serve. Chocolate Crusted Peanut Butter Pie Yield: 8 Servings ---Crust:--2 cUnsalted peanuts. melted 3/4 cSemisweet chocolate chips ---Filling:--8 oz Cream cheese. Two hours before serving. chillled 1/2 oz Unsweetened chocolate. move the pie from the freezer to the refrigerator. Whip the cream in another mixing bowl to soft peaks and fold it into the peanut butter mixture. Shave chocolate over the top right before serving. gradually add the milk and mix until it is incorporated. 15 minutes. using an electric mixer on medium speed. peanut butter and powdered sugar together in a medium size mixing bowl until light and fluffy.For the filling. 1/2 cPeanut butter 2 TPeanut butter 3/4 cPowdered sugar 2 TPowdered sugar 1/2 cMilk 1 cWhipping cream. 10 seconds. for g Preheat the oven to 375. at room temp. dry-roaste 1/4 cSugar 4 TUnsalted butter. Pat the mixture firmly into a 9" pie plate with your fingers. Place the crust on the center oven rack and bake for 10 minutes. about 1 1/2 minutes. Place it in the freezer to cool completely. Chocolate Cupcakes Yield: 8 Servings 6 TLight corn oil spread .Scrape the bowl with a rubber spatula. Scoop the filling into the pie shell and feeze the pie for at least 6 hours. With the mixer on low speed. Place all the ingredients for the crust in a large bowl and toss them together with your hands or a wooden spoon. cream the cream cheese.
cocoa. Beat with whisk until well blended. Remove from pans to wire rack.chips 1 cCrushed vanilla wafers 1/2 cPowdered sugar 1/2 cLowfat vanilla yogurt 1/2 tAlmond extract 1package 8 oz chopped dates . colored . add alternately with buttermilk and vanilla to mixture in saucepan. blend well. stir in sugar. melt chocolate chips.11. rum extract for the almond extract and 6 oz pkg. Store covered in refrigerator.(1 1/2 c) Powdered sugar. Chocolate Date Truffles Yield: 5 Dozen 1package . Stir in vanilla wafers. Line muffin pans with paper bake cups (2 1/2 inch in diameter) In medium saucepan melt corn oil spread. Stir in dates. and almond extract. 1/2 fat Each serving contains: 1 candy = 50 . Refrigerate 10 minutes for easier handling. Sift powdered sugar over top. 1/2 cup powdered sugar. Per serving: 1/2 fruit. yogurt. Makes cupcakes. Substitute 1/2 tsp. or sprinkles In a medium saucepan over very low heat. and place in a single layer in a large shallow container. Remove from heat. dried apricots. Prepare as directed above. stirring constantly. chopped for the dates. Spoon into bake cups. Combine flour. cool completly. salt and baking soda.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'. Roll in powdered sugar. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Remove from heat.5 oz Milk Chocolate . TIP: One 10 oz package of vanilla milk chips can be substituted for the chocolate chips. Form mixture into 1/2 to 1 inch balls.candies.
sugar and butter in a large microwave-safe bowl. Serve warm. vanilla. lightly beaten For custard. Stir. and pour into a buttered 1 1/2-qt baking dish or souffle dish. if desired.Cook on High (100%) for 9 minutes.white bread. stirring every 3 minutes. Bake at 350 degrees for 45 to 55 minutes. Top with whipped cream and shaved chocolate. finely .Let stand 5 minutes. or until chocolate is melted. chocolate. combine 2 cups of milk. 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. or until a table knife inserted into center comes out clean.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 . cubed 2 tVanilla 3/4 tCinnamon 3Eggs. cinnamon and remaining milk into the hot mixture.Stir in eggs. Stir bread cubes.
just until lightly browned.113 .Add the yolk and vanilla. Remove from heat.Wrap rolls and refrigerate until firm. Shape the dough into 2 rolls. melt the chocolate and butter for the topping. each 1 1/2 inches in diameter. With a sharp knife. salt and finely chopped almonds.Makes 8 dozen.Cool. Chocolate Dipped Peanut Butter Cookies .Dip an edge of each cookie into the chocolate and cool. Chocolate Dipped Almonds Yield: 36 Servings 2 oz Semisweet chocolate 1 TButter 1/4 cAlmonds. Refrigerate for 30 minutes to set the chocolate. cut the dough into 1/4-inch thick slices.Place to 2 inches apart on baking sheets and bake 8-10 minutes.(1 1/2 cups) 4 1/2 TButter 1 1/2 THot water Cream the butter and sugar until light and fluffy. Dip the wide end of the almond into the chocolate mixture. Line a cookie sheet with wax paper.about 36 In a small but heavy saucepan melt the chocolate and the butter. then flour. stirring constantly until blended and smooth. Preheat oven to 350 and line baking sheets with parchment paper. and place on the prepared cookie sheet.chopped -----chocolate dip----9 oz Semisweet chocolate chips . mixing well. about 2 hours. blanched whole . In the top of a double boiler.Add the hot water and stir until smooth.
unsifted 1/4 tBaking soda 1/8 tBaking powder 1/8 tCinnamon 2/3 cPeanuts.unsalted. Slowly beat in flour. bake powder. fresh xl fancy 1Dipping chocolate . firm packed 1/3 cSugar 1Egg 1 cFlour. Roll balls in peanuts until coated. bake soda. chopped 6Chocolate squares(semisweet) 1 TShortening 1 TCorn syrup. peanut butter. rounds. heat oven to 350 bake 6-8 min or until cookies are lightly browned on edges. Dip each cookie halfway into chocolate mixture and place on baking sheets in single layer. balls (about 2 t dough per cookie). stir in corn syrup until well combined. Cool completely on wire racks. In top of double boiler over simmering water. melt chocolate and shortening. chunk style 1/2 cBrown sugar. Form dough into 40 1-in. beat in egg. with mixer.114 Yield: 40 Servings 6 TButter 3/4 cPeanut butter. Chocolate Dipped Strawberries Yield: 12 Servings 12Strawberries. apart and press to form 2 in. all purpose. Store cookies in airtight container in freezer until ready to use. light Grease 2 large baking sheets. In large bowl. beat butter. Place balls on greased bake sheets about 2 in. When most cookies are shaped. freeze until chocolate hardens. and cinnamon just until combined to make soft dough. and brown and granulated sugars until well combined.
sugar and chocolate chips. 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. Serve with soft vanilla ice cream of cool whip layered between two pancakes. brown on the other side. Beat in remainder of . slightly beaten 1 TSugar 1/2 cMilk Soft vanilla ice cream OR Cool Whip Combine the pancake mix. baking powder. Mix flour. Dip in chocolate and endulge! Chocolate Dot Pancakes Yield: 8 Pancakes 1/2 cPrepared pancake mix 1/3 cChocolate chips 1Egg. Drop by heaping tablespoonsfull onto a heated grill or skillet. Fry until bubbly. sugar. salt and cocoa together and sift well.115 Wash berries and leave tops on. powdered milk. Turn. lightly beaten 1/2 cMelted butter 1/4 cWater 1 tVanilla PREHEAT OVEN TO 350F.Dry the berries with paper towels. Stir in the milk and the egg.
Chocolate Fudge (Murphy) Yield: 36 Servings 1Chocolate square (if you . spacing cookies 2 inches apart. (For Jan's add Peanut butter). Chocolate Fudge Yield: 36 Servings 3 cSugar 2 oz Unsweetend Bakers Choc. This recipe was used during World War for sending to the US Marines fighting overseas. then lift to wire racks to cool.like more choc.. (About 7 -8 minutes). 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. When cool finish cutting and remove from pan. and bake 12-to-15 minutes until lightly browned around the edges. Beat until it is about the consistency of Pudding. adding a little more water if needed to make a smooth dough. Cook until 1/2 tsp of fudge dropped in cold water forms a soft ball. Pour into a greased 8 x 8 pan. Drop from a teaspoon onto a well-greased baking sheet. It was canned and they opened it like 'cranberry jelly' and sliced it into pieces. Enjoy. Stir very little while cooking. 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.116 ingredients. Take from stove and add vanilla and margarine. Let cool 1-to-2 minutes on sheets.
117 2 TButter Mix sugar. sift the flour with the cocoa and salt. of marshmallow cream just after taking from the heat. Boil to the soft-ball stage (238 degrees). stirring until the ingredients are well blended. milk. When lukewarm. add vanilla and beat until creamy. Beat well and pour into buttered pan. For the sauce. Spread in buttered pan and when hardened. add the butter but do not stir n. 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. Mix in just enough milk to give a soft dropping consistency. and spoon in to a buttered 1 litre oven proof dish. Beat in the vanilla. Cream the sugar with the butter until light and fluffy. then the eggs. and fold in the flour mixture. mark into squares. Remove from stove. grated chocoalte. and gradually beat in the milk. lightly beaten A little milk -----------------------FOR THE SAUCE---------------------------oz Light brown sugar oz Cocoa /2 pt Milk To make the pudding. . or until the shiny appearance disappears and the fudge will hold it's shape when dropped from spoon. Pour over the sponge mixture and bake at 180C for 40-60 minutes until firm and spongy to the touch. cream of tattar and boil rather slowly. mix the sugar and cocoa. Marshmallow Fudge add 3 Tbsps.
If this is to be used for truffles. omit the beans and substitute Cognac for the Kahlua.I use a double boiler. (good .qualit y) 2 tKahlua 1/2 TUnsalted butter Recipe by: Mary Malmros <malmros@id. then add the butter and blend.Bring to a gentle boil.118 Chocolate Ganache Yield: 1 Serving 2/3 cHeavy cream 1Vanilla bean 1 TMocha java. coarsely ground Few grains salt 8 oz Bittersweet chocolate (good . 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. together with the salt and ground coffee. For any other purpose. hot /4 c Confectioners' sugar .wing. Remove from heat and let sit a couple minutes. you need to freeze it overnight. Here's one I use for truffles. Add the melted chocolate to the hot cream and whisk to blend.quality) 2 tCognac 1 oz Milk chocolate. I'd still refrigerate it a good bit to let it firm up. like a cake filling. which is dicey enough.Add the liqueurs and blend.net> Split the vanilla bean lengthwise and add it to the cream. then strain through a fine sieve into a mixing bowl.If you don't like coffee/mocha.DO NOT use direct heat. then continue boiing for one minute. Melt the chocolate (carefully).
Stir the chipped hazelnuts into the filling and pour the filling into the pan. eggs and water. Sift the dry ingredients together three times. Baking. Cool in pan for 15 min. bake at 350 degrees for about 40 min. Beat in the chocolate mixture. by hand or with a food processor. Lightly flour the work surface and dough. beat at medium speed for 4 min. Line a 10-inch tart pan with the dough.Shape into a disk. wrap. Add sugar and salt. trimming away the excess. Remove from pan. 1/8 inch thick. Pour batter into well greased and floured 12-cup. blend in milk until mixture is of glaze consistency. Beat the eggs and salt with the optional rum. Remove from heat and stir in the chocolate mixture. Drizzle over cooled cake. Mixing the Dough. Assembling. Chop the hazelnuts coarsely. Bake at 350 . and refrigerate. FOR GLAZE: Melt chocolate and butter over low heat. Place the hazelnuts on a baking pan and toast at 350 degree F until the skins are loose and come off easily. about 10 minutes. whipped topping mix. 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. Place the bowl of chocolate and butter over the hot water and stir to melt.119 Combine cake mix.Walnuts or pecans make good variations.Bring a small pan of water to a simmer and turn off the heat. Remove from heat. Bring to a full rolling boil over medium heat. Combine the corn syrup and sugar in a small saucepan. Combine the chocolate with the butter in a small bowl. -inch Bundt pan.Rub in the butter and moisten with the egg as for Sweet Pastry Dough. Cooking the Chocolate-Hazelnut Filling. Roll the dough to a 14-inch diameter disk.Rub the hazelnuts in a towel to remove the skins. taking care not to overbeat.
.With a teaspoon put dough in little heaps on a greased cookiesheet. 3. Holding. 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. 2.ground 2 TCornstarch Powdered Sugar Mix all in a bowl and stir well. Store the tart at room temperature up to 2 days. about 40 minutes. 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. bran cereal. salt. boiling water and buttermilk and let stand until luke-warm.120 degree F until the filling is set and the crust is baked through.
Add flour and baking soda into the wet bran mixture. Pour batter into a well greased and floured 12-cup. Chocolate Ice Cream Cake Yield: 1 Serving 1package Chocolate cake mix 1 pt Chocolate ice cream. apples. Stir into cool bran mixture. Then check until done. Cooled cake can be frosted with coconut fudge frosting or glazed with chocolate icing. Chocolate Indians Yield: 1 Serving 1 cSugar 1/2 cButter 1/2 cCocoa 2Eggs 1/2 cFlour 1/2 cPeanuts. nuts. Spoon into muffin tins and bake at 350 F for 20 minutes. raisins or dates as desired. soften 3lg Eggs 1 cWater Combine ingredients and beat for 4 min. Hints: ===== Add grated carrots. spices. oranges. 10-inch Bundt pan and bake at 350 degrees for 45 min.121 Cream shortening and sugar and then add eggs. chopped Cinnamon Salt . Do not overstir.
Chocolate Lover's Eggnog Yield: 18 Servings 2 qt Commercial eggnog 3/4 cLight rum 2/3 cChocolate syrup. Sift spices with flour and add.F. Cream shortening. Chocolate Jumbles Yield: 1 Serving 1 cCocoa 1 cWater. Bake 20 minutes in a shallow pan in moderate oven. add cinnamon. Note: Moderate oven is 350 . Cut with cooky cutter. cocoa sifted with flour. Add butter melted.400 F.122 Vanilla Beat eggs with sugar. Add beaten egg yolks. few grains of salt. Note: Hot oven is 350 . to make soft dough 1 tCinnamon 1 tCloves 1 tAllspice Add hot water to cocoa and soda. Roll soft as possible. Let stand while preparing other ingredients. Cut in thin strips. molasses and cocoa mixture. heaping Flour. hot 2 cBrown sugar 1 cMolasses 1 cShortening 2Egg yolks 1 tBaking soda. chopped nuts. adding sugar gradually. hershey's 2 cWhipping cream 1/4 cSugar . Bake in hot oven. Egg whites may be used to make icing for cookies.
1 tChocolate extract Combine eggnog. sugar and cocoa and beat on high speed to soft peaks. mix oats and coconut. combine the whipping cream. Can be made 1 day ahead. Let cool for at least minutes. Chocolate Madeleines Yield: 24 Servings 2Eggs 1/2 cSugar 1 tGrated lemon rind. These taste great the first day but they do not keep well. plus 1 1/2 tsp. Mix well and bring to low boil and stir. vanilla.Chill. Hershey's syrup. Pour eggnog into cups and top with generous dollops of cocoa whipped cream. 4. milk. sugar. For easier serving I sometimes fold whipped cream mixture thoroughly into eggnog mixture. Before serving.123 1 TCocoa. 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. Do not overbeat. rum. and chocolate extract. Makes eighteen 1/2 cup servings. 3. With large spoon make cookies on oiled sheet.Remove from stove and stir in oats and coconut. a pinch of salt and cocoa. unsweetened Salt In bowl. 2. OR . N. Serve chilled. A holiday must for chocolate lovers!!!! Chocolate Macaroons Yield: 1 Serving 1 3/4 cCoconut. In large pot place butter.B.
and fold it in. Be sure to completely cover with butter--don't leave spots. it will level itself in the oven. (If you have only 1 pan. return to sifter or strainer and sprinkle half of it over the egg mixture. Serve plain. or sprinkle the ribbed side with confectioners' sugar. Remove from the heat and beat with a mixer at high speed until fluffy. and transfer the madeleines to a rack to cool. and can bake only 12 at a time. grease with butter. pale yellow. about 3 minutes.cookies) 3 TUnsalted butter.wafer cookie crumbs. until the edges of the cakes are golden and they lift easily from the molds. sugar and lemon or orange rind in a large mixing bowl. and stir them together.crushed fine (about 26 . then refill with batter and bake again. cut into . let the mold cool. and tripled in volume. .124 2 tGrated orange rind 1 tVanilla extract 1/4 tSalt 2/3 cAll-purpose flour 1/3 cUnsweetened cocoa 8 TButter. Smear 1/2 teaspoon softened butter over the inside of each madeleine form. Bake for about 10 minutes.small pieces --------------------------FILLING------------------------------/2 ts Unflavored gelatin /4 cWater /4 cMilk /4 cMalted-milk powder oz Milk chocolate chunks . slipping the tines of a table fork under each cookie to free it. plus 4 TButter. Serve within a few hours. softened PREHEAT OVEN TO 400F. or wrap airtight and freeze. do not spread it evenly. Sift once. wipe it out. Combine the eggs. Pour in 8 tablespoons of butter and sprinkle on the remaining flour.chopped cPlus 6 tbsp cold heavy cream /2 ts Vanilla extract . Chocolate Malted-Milk Pie Yield: 12 Servings ---CRUMB CRUST--1 1/4 cChocolate . and fold gently just until the batter is mixed.slightly. Set in a pan of simmering water and stir until the egg mixture is very warm to your finger. melted cooled . Add the vanilla and salt. Spoon a generous tablespoon of batter into each prepared mold.) Remove from the oven. Dump the flour and cocoa into a sifter or strainer.
Press over bottom and sides of -inch pie plate.125 ----------------------CHOCOLATE GLAZE--------------------------tb Heavy cream /2 ts Light corn syrup oz Bittersweet chocolate. Filling:In a small saucepan.Refrigerate until filling is soft set.Dollop mixture in center fo pie. billowy peaks form.Add white chocolate. 6 hours or overnight (after the first 2 hours cover loosely with plastic. Glaze:In a glass measure.Stir in milk.Add chocolate and vanilla. Stir until melted. stir chocolate mixture minutes or until it begins to mound slightly. let stand 1 minute. Refrigerate 30 minutes. until crust is set. with mixer.Bake 5 minutes. beat all cream until soft. stirring until dissolved.Refrigerate until ready to serve. Chocolate Marble Cake Yield: 1 Serving 1/3 cButter 2Egg. resembling the consistency of unbeaten egg whites. Heat gently over low heat. Cream:In a 2 -cup glass measure. microwave cream on high until boiling. or heat to boiling in a saucepan. finely chopped /4 ts Vanilla extract -------------------WHITE CHOCOLATE CREAM-----------------------/2 cHeavy cream oz White chocolate .shavings or curls Prepare crust:Preheat oven to 350 F.At high speed. fold in remainder until no streaks appear. beat until soft peaks form. or heat to boiling in a saucepan. about 2 hours. Garnish with chocolate gratings or curls. then malted-milk powder until dissolved.In food processor.finely chopped --------------------------GARNISH------------------------------Semi-sweet chocolate . well beaten 1 cSugar 1 1/2 cFlour .Pipe the glaze over the pie.Stir one-third of cream into chocolate mixture.Cool on wire rack. soften gelatin in the water for 2 minutes. 20 seconds.Chill. Pour into crust and refrigerate. then stir until melted and smooth.Scrape into medium sized metal bowl. mix crumbs and butter until moist and crumbly. In another large bowl.Stir in chocolate over low heat to melt.Set bowl into a larger bowl filled with ice water. microwave cream and syrup on high until boiling. let stand 1 minute. fold into chocolate mixture.
unsweetened. Remove from oven and loosen sides with knife. Without opening oven door. Chocolate Marble Cheesecake Yield: 12 Servings Crumb-nut cheesecake crust 3package Softened cream . then chocolate. turn off heat and let cheesecake sit in oven for 30 minutes. Add flour. beat well. add the well beaten eggs and mix well. Add oil. blending well. or 24 oz total Preheat oven to 450 degrees sour cream and 2 teaspoons vanilla in large mixer bowl. squa -e 1 TButter 1 tVanilla Cream the 1/3 cup butter and sugar together. Add eggs. Bake at 450 degrees for 10 minutes. Drop white batter. . combine cocoa and 1/4 cup sugar. 1 tablespoon at a time. mix until well blended. gently swirl with knife or spatula for a marbled effect. by spoonfuls into a well-greased. 1/2 teaspoon vanilla and 1-1/2 cups of the cream cheese mixture. beat on medium speed until smooth. add the vanilla. Let cool and chill. ending with dollops of the chocolate on top. Aternately spoon plain and chocolate mixtures into prepared crust. In a small bowl. Sift flour and baking powder and add alternately with the milk to the first mixture. deep cake pan and bake at 350-F about 40 minutes. without opening oven door. To the white batter.126 2 tBaking powder 1/2 cMilk 1Chocolate. Put 1/3 of mixture into a bowl and add the 1 Tbsp of butter and chocolate which have been melted together.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. lower temperature to 250 degrees and continue cooking for minutes more.
Melt chocolate and butter in top of double boiler over hot water.Return to oven and bake until marshmallows are lightly browned. Makes about 24 candies .Grease an 11 1/2 x 7 baking pan. 4. Knead on a surface sprinkled with 1 to 2 Tbls of powdered sugar until of a uniform color and consistency. 3.Remove from oven and cover with marshmallows. Chocolate Marzipan Slices (mandulas Szalami) Yield: 12 Servings 7 oz Almond Paste. Shape into a roll. Chopped Powdered Sugar *Use 2 squares that have been melted and cooled. 2.Add flour. Add melted chocolate and butter. Mix the almond paste. Pour into prepared pan. about 6 inches long. chocolate and almonds thoroughly.Beat well. refrigerate at least 12 hours and then cut the roll into 1/4-inch slices.Cool slightly and cut into bars.Bake 18 minutes.Set aside. roll in powdered sugar. Wrap in plastic wrap.Mix in vanilla and pecans. Cream sugar and eggs until light and fluffy. * 1/4 cAlmonds. 2 tubes 2 oz Semi-Sweet Chocolate.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. Beat.
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
baking powder. stir until morsels are melted and mixture is smooth. roll dough to 1/16-inch thickness. Large 1/8 tSalt In heavy guage saucepan.In a large bowl.Gradually beat in the flour mixture. * /4 cVegetable Shortening tb Corn Syrup /4 ts . blend in melted chips. combine 1 1/4 cups heavy cream. GLAZE: Combine over hot (not boiling)water the remaining mint chocolate chips. ++ COOKIES: Melt over hot (not boiling) water. Shape dough into a ball and wrap in waxed paper. In a small bowl. Place on ungreased cookie sheets. Beat in egg. sugar and vanilla extract.Place cookies on waxed paper line cookie sheets.Water *This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips. combine the flour.Nestles 2Egg Yolks.c Mint Chocolate Chips. Dip 1/2 of each cookie into glaze. milk. Unbleached 3/4 tBaking Powder 1/4 tBaking Soda 1/4 tSalt 1/4 cButter. On a lightly floured board.Preheat oven to 350 degrees F.Chill about 1 hour. for 8 to 10 minutes. and salt. Keep refrigerated until ready to use. shake off any excess glaze. stir until smooth. divided into 1 cup and 1/2 cup.Bake at 350 degrees F. * 1 cFlour. vegetable shortening. Softened 6 TSugar 1/2 tVanilla Extract 1Egg. sugar . and water. baking soda. Large ---------------------------GLAZE-------------------------------. Reroll remaining dough and cut out cookies again. beat until creamy.Chill until glaze sets (about 10 minutes). Set aside. set aside.131 Yield: 12 Servings 1 1/2 cMint Chocolate Chips. Chocolate Mint Ice Cream Yield: 4 Servings 1 1/2 cHeavy Cream 1 cMilk 1/3 cSugar 1 1/2 cMint-Chocolate Chips. combine butter. corn syrup. Cut with a 2-inch cookie cutter. 1/2 cup mint chocolate chips. Cool completely on wire racks. Remove from heat but keep mixture over hot water.
Pour in reserved chocolate mixture.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. In medium bowl. beat egg yolks and salt until thick. beat until well blended.132 and 1 cup of mint chocolate chips.Nestles 1 1/4 c. salt. Pour chilled chocolate/egg mixture into an electric iceream freezer. 1 at a time. stirring constantly. beating well after each addition. In a small saucepan. about 25 minutes. churn 10 seconds more. combine flour. beat until creamy. and baking powder. or until cakes test done. Cool 10 minutes.Gradually beat in the confectioners' sugar alternately with milk. for 25 to 30 minutes. Bake at 375 degrees F. Firmly Packed 1/2 cButter.Cook over medium heat. In a medium bowl. until chips are melted and mixture is smooth.water. cover and store in freeze until ready to serve. Remove dahser. combine brown sugar and butter.Transfer to a large bowl. set aside.Remove from heat. Coll completely on wire racks.In a large bowl. beat until smooth. churn until thick. Cook over low heat. Blend in chocolate mixture. until chips are melted and mixture is smooth.Pour into 2 greased and floured 9-inch round baking pans.(if necessary add more milk until desired consistency is reached. Chocolate Mint Layer Cake Yield: 8 Servings 1 cMint-Chocolate Chips.Gradually beat in flour mixture alterantely with remaining 1 cup of water. Fill nd frost with Chocolate Mint Frosting. baking soda. Unbleached 1 tSalt 1 tBaking Soda 1/2 tBaking Powder 1 1/2 cBrown Sugar. the mint-chocolate chips and butter. until chips are melted and mixture is smooth.) GARNISHES: Use chocolate curls and .In a small heavy guage saucepan. Softened 3Eggs. divided 2 1/4 cFlour. Large ------------------CHOCOLATE MINT FROSTING----------------------/2 cMint-Chocolate Chips. Gradually add chocolate mixture. Stir until chips are melted and mixture is smooth. stirring constantly. Chill 30 minutes. Remove from heat and set aside.Stir in vanilla extract and salt. combine remaining 1/2 cup of chips and 1/4 cup of heavy cream. Add eggs. stirring with wire whisk.Cook over low heat. CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water. combine mint-chocolate chips and 1/4 cup of water. Garnish as desired.
until chips are melted and mixture is smooth. Softened 3Eggs. baking soda. Add eggs. select several small leaves. Cool 10 minutes.133 grated chocolate on top of the cake. In a small saucepan. wash and dry them and paint one side of them with melted chocolate. Fill nd frost with Chocolate Mint Frosting. 1 at a time. beat until smooth.To make chocolate leaves.Chill until firm and peel the leaf off the chilled chocolate. combine flour.Form a ring of grated chocolate pieces around the outside edge and use the curls in the center.Gradually beat in the confectioners' sugar alternately with milk.Gradually beat in flour mixture alterantely with remaining 1 cup of water.To make chocolate leaves.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. Garnish as desired. In medium bowl. the mint-chocolate chips and butter.Stir in vanilla extract and salt.) GARNISHES: Use chocolate curls and grated chocolate on top of the cake. Bake at 375 degrees F.Use as garnish. Unbleached 1 tSalt 1 tBaking Soda 1/2 tBaking Powder 1 1/2 cBrown Sugar. Blend in chocolate mixture.Form a ring of grated chocolate pieces around the outside edge and use the curls in the center.Use as garnish. salt. combine brown sugar and butter.Transfer to a large bowl.(if necessary add more milk until desired consistency is reached. Stir until chips are melted and mixture is smooth. and baking powder. or until cakes test done. Large ------------------CHOCOLATE MINT FROSTING----------------------/2 cMint-Chocolate Chips. .water. beating well after each addition. beat until creamy. Firmly Packed 1/2 cButter. select several small leaves. combine mint-chocolate chips and 1/4 cup of water. Coll completely on wire racks.Chill until firm and peel the leaf off the chilled chocolate. wash and dry them and paint one side of them with melted chocolate. Chocolate Mint Layer Cake Yield: 8 Servings 1 cMint-Chocolate Chips. CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water.Nestles 1 1/4 c.Pour into 2 greased and floured 9-inch round baking pans. stirring constantly.Cook over medium heat. for 25 to 30 minutes.In a large bowl. set aside. divided 2 1/4 cFlour.
sprinkle with almonds. Set aside. margarine and sugar. Melted 1 tVanilla 3Large Egg Whites 7 oz Marshmallow Creme (1 Jr) Combine crumbs. press onto bottom of 9-inch . Large 1 1/4 cFlour.Stor in airtight container in the refrigerator. In a large bowl. GLAZE: Combine over hot (not boiling) water the remaining 1/2 cup of mint-chocolate chips and vegetable shortening. Chocolate Mint Meringue Cheesecake Yield: 10 Servings 1 cChocolate Wafer Crumbs 3 TMargarine. stir until smooth. beat until well blended. and egg yolk. Melted 2 TSugar 24 oz Cream Cheese. * /2 tb Vegetable Shortening tb Almonds.134 Chocolate Mint Meltaways Yield: 12 Servings 1 1/2 cMint-Chocolate Chips. Melt over hot (not boiling) water. for 8 to 10 minutes. Chill until set. Bake at 350 degrees F. Cool completely on wire racks. Unbleached ---------------------------GLAZE-------------------------------/2 cMint Chocolate Chips. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Softened 1/2 cConfectioners' Sugar. confectioners' sugar. Chopped *Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup and 1/2 cup. Drizzle each cookie with 1/2 t of the glaze. Softened 2/3 cSugar 3Large Eggs 1 cMint Chocolate Chips. Toasted. Add melted chips and flour. Allow to stand for 3 minutes before removing from cookie sheets. Sifted 1Egg Yolk.Stir until chips are melted and mixture is smooth. * 3/4 cButter. COOKIES: Preheat oven to 350 degrees F. combine butter. 1 cup of mint chocolate chips. Beat until creamy.
* 3/4 cButter. mixing well after each addition.Add egg and vanilla extract. set aside. combine butter and sugar. Starting from the long side.. Softened 1/3 cSugar 1Egg.form pan.Add melted chips. pour over crust. Spread flat side of cookie with 1/2 slightly rounded teaspoonful melted chocolate. 10 minutes.Loosen cake from rim of pan. Carefully spread over top of cheesecake to seal. blend thoroughly.Chill until firm.Bake at 375 degrees F. 50 minutes. Shape remaining dough into ball.135 spring. . Add eggs.Gradually beat in flour and salt. 1/2 cup mint-chocolate chips. Place 1 cup of dough in a small bowl.Bake at 350 degrees F.In a large bowl. beat until creamy.. roll each ball of dough into a 13 x 9-inch rectangle. Remove top layers of waxed paper and invert the chocolate dough onto the plain dough. Chocolate Mint Pinwheels Yield: 10 Servings 1 1/2 cChocolate Mint Chips.Cover with plastic wrap. over hot (not boiling) water.Cut into 1/4-inch slices.Cover with plastic wrap. Cool completely on wire racks. Large 1 tVanilla Extract 1/2 tSalt *One 10-oz package of Nestle Toll House Mint-Chocolate Morsels.Shape into a ball.Preheat oven to 375 degrees F. flatten. flatten. divided. water remaining 1 cup of chips.Bake at 350 degrees F. Chill. cool before removing rim of pan. Blend in mint chocolate and vanilla. Gradually add marshmallow creme. Bake at 450 degrees F. place on ungreased cookie sheet.Peel off waxed paper. stir until smooth.Chill until set. one at a time. for 7 to 8 minutes.Between sheets of waxed paper. roll up jelly roll stype. beating until stiff peakes form. about 1 1/2 hours). (mixture will appear curdled). mixing at medium speed on electric mixer until well blended. stir until smooth. +++ Melt. 3 to 4 minutes or until lightly browned. Beat egg whites until soft peakes form. (not boiling).Cool to room temperature. blend well. Combine cream cheese and sugar.Melt over hot..
return to heat.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. Add chocolate chips and beat until smooth. 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. boil 3 minutes. If giving as a gift. stir until smooth. Serve over ice cream. Stir in sugar and butter. remove jar lid. Remove from heat. fruit or cake. Remove from heat. Store in refrigerator. stirring constantly. Bring to boiling. place jar in small saucepan of simmering water.Heat through. cover and cool. To reheat.Delicious served on your favorite ice cream. Stir sauce as it softens. boil until thick. about to 2 minutes. Pour into clean hot jar. Makes 1 1/2 cups. Stir in vanilla and mint extracts. Stir in water. Chocolate Mint Snow-Top Cookies .Mix in the Schnapps and whipping cream.
combine flour. Add melted mint flavored semi-sweet chocolate morsels and vanilla extract. coat with confectioners' sugar. melt 1 cup Nestle Toll House mint flavored semi-sweet chocolate morsels. stirring until smooth. Beat in eggs. Preheat oven to 350'F. Over hot (not boiling) water. Wrap dough in plastic wrap and freeze until firm. softened 1 cGranulated sugar 1 1/2 tVanilla extract 2Eggs Confectioners' sugar In small bowl. about 20 minutes. In large mixer bowl. Stir in remaining 1/2 cup mint flavored semi-sweet chocolate morsels. beat butter and granulated sugar until creamy. Gradually beat in flour mixture. Shape dough into 1" balls. set aside. 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 . Remove from cookie sheets. Bake 10-12 minutes until tops appear cracked. divided 6 TButter. Let stand on cookie sheets 5 minutes. cool completely. Makes about 3 dozen cookies. set aside. baking powder and salt.137 Yield: 36 Servings 1 1/2 cAll-purpose flour 1 1/2 tBaking powder 1/4 tSalt 1package NESTLE Toll House .Chocolate morsels.mint flavored semi-sweet . Place on ungreased cookie sheets.
combine flour. Beat in eggs and vanilla extract. Add sugar and peppermint. Prepare frosting. Large 1 tVanilla Extract 1 1/2 cMint-Chocolate Chips.Shape into balls using rounded teaspoonfuls of dough. mix well.Gradually beat in the flour mixture. When filling is completely firm. Cut into /4 by 2 1/4 inch strips Chocolate Mint Sugar Cookie Drops Yield: 12 Servings 2 1/2 cFlour. 4. Mix well.Bake at 350 degrees F. baking powder and salt. Add flour and nuts. Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean. Add melted chocolate and peppermint.138 ---frosting--1 oz Semi-sweet chocolate 1 TButter Preheat oven to 350. set aside. Beat eggs. Remove from oven and set on trivet or rack to cool. spread frosting mixture on top. Chocolate Mousse . Place on ungreased cookie sheets. * *Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe. Divided 3/4 cVegetable Oil 2Eggs. combine 1 cup sugar and vegetable oil. Stir in Mint-Chocolate chips. for 8 to 10 minutes. Mix well. Spread evenly over cooled baked layer. Beat well. Refrigerate until chocolate is firm. Beat. Unbleached 1 1/2 tBaking Powder 3/4 tSalt 1 1/4 cSugar. thoroughly blend butter and cream. Cool completely on wire racks. +++ In medium bowl. 5 . In a large bowl. In small bowl. roll in remaining 1/4 cup of sugar. Add melted butter and sugar. Grease a 9 inch square baking pan. Melt chocolate and butter together in small pan over low heat. Prepare filling.
172 mg calcium. whipped topping. unsweetened cocoa 1 cPart skim ricotta cheese 2 T+ 2 t.separated. grated In a small saucepan. In the top of a double boiler. 93 mg sodium.room temp cSugar tb Orange flavored liqueur tb Orange rind. one tablespoon at . until smooth. Pour chocolate mixture into 4 individual dessert dishes. grated /4 ts Salt. cook stirring constantly until dissolved.139 Yield: 4 Servings 1Envelope unflavored gelatin 1 cWater 1 T+ 1 t. Set over low heat. Dust the pans with flour and knock out the excess. 8 g fat. Remove the pan from the heat and stir in the butter. chocolate syrup 1/2 cThawed frozen dairy whipped . plus a pinch pn Cream of tartar /3 cCake flour.cut into Pieces. 16 g carbohydrate. SIFTED!! oz Semisweet chocolate. let stand a few minutes to soften. cover and refrigerate 1 hour. Preheat the oven to 350 degrees. until just melted. + 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. 19 mg cholesterol. then butter the paper.and puree 30 seconds. chopped coarse Egg yolks. 1 g dietary fiber Chocolate Mousse CakePart One Yield: 1 Serving ------------------------FOR THE CAKE----------------------------oz Semisweet chocolate. Add cocoa. Remove from heat. room temperature /4 cSugar. stir until dissolved. Each serving provides: 1 protein. 80 optional calories Per serving: calories. combine gelatin mixture. sprinkle gelatin over water. sprinkle evenly with grated chocolate. stirring. ricotta cheese. softened Eggs. and chocolate syrup.chopped Coarse tb Unsalted butter.topping 1/2 oz Dark chocolate. In a food processor. Top each serving with 2 Tb. or until set. 9 g protein. heat the chocolate over hot water.
Cover the cake with some of the mousse. Beat in the melted chocolate mixture. Heat the excess ganache. Sift the flour with the remaining 1/4 teaspoon salt onto a sheet of wax paper. The cakes form a thin crust that will flake off. then set one of the cake layers. smoothing it with a spatula. the liqueur and the orange pinch of salt until frothy. Add the cream of tartar and beat the whites until they hold soft peaks. Set the cake on a rack over a jelly roll pan and pour the creme ganache over it. or until a cake tester inserted into the centers comes out clean. ASSEMBLY: Cut an 8" cardboard round and put one teaspoon of the mousse in the center of it. Cover the top and the sides of the cake with the remaining mousse. Fold in the remaining whites and sift and fold the flour mixture in batches into the egg mixture until just combined. Add the remaining 1/4 cup sugar.c Heavy cream oz Semisweet chocolate . a little at a time. smoothing it into an even layer. smoothing the tops. halved/sliced thin . Add 34 cup of the sugar.into half rounds/about 14 . invert the cakes onto the racks. and top it with the remaining layer.slices FOR THE GANACHE: In a small saucepan bring the cream just to a simmer. and chill the cake until it is cold. Remove the pan from the heat. In the bowl of the mixer. until . smoothing it with a spatula to completely cover the top and sides of the cake. bottom side up on the cardboard.140 a time. beat the egg yolks until combined.Chopped coarse tb Orange flavored liqueur --------------------------GARNISH------------------------------Oranges. Let the cakes cool in the pans on racks for 5 minutes. covered. for 5 minutes. add the chocolate and let the mixture stand. Pour the batter into the cake pans. stirring. Stir one fourth of the whites into the batter. and remove the wax paper carefully. 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. and beat the whites until they are stiff. bottom side up. Let the cakes cool completely. and bake the layers in the middle of the oven for 30 to 35 minutes. a little at a time. SEE PART TWO Chocolate Mousse Cake (Part Two) Yield: 1 Serving ---GANACHE ICING AND ASSEMBLY -----------------FOR CHOCOLATE MOUSSE CAKE---------------------. and continue to beat the mixture until it falls in a ribbon when the beater is lifted. Strain through a fine sieve into a small pitcher or a bowl with a lip. Continue to stir the mixture until smooth. Stir in the liqueur and continue to stir the ganache until smooth and tepid.
form into ball with hands. smoothing it with a spatula over the top and sides of the cake. all purpose ---1 xPastry:--2 tSugar. Arrange orange slices. softened ---1 xMousse filling:--1/3 cWhipping cream 5 oz Chocolate. stir until melted. Transfer the reserved chocolate mixture to a pastry bag. GARNISH: Shortly before serving. Lay 3 strips of wax paper across flan. Add 5 squares chocolate and 2 tbsp butter. cool it to tepid. Arrange the remaining cream decoratively around the bottom edge of the cake. 5 squares 2 tButter 2Eggs 1/4 cSugar ---1 xGarnish:--3 oz Chocolate. chill 10 minutes. pour into pastry crust. Cut in 1/2 cup softened butter (with pastry blender or in food processor) till mixture resembles coarse crumbs. Gently fold into chocolate mixture. melted (1 square 1/2 cButter.141 smooth.PASTRY: Combine flour. Chill 1 hour. icing sugar and melted square chocolate. gradually add 1/4 cup sugar. remove from heat. sprinkle 3 squares (coarsely grated. 3 squares 1x Sugar. rounded sides up on the top of the cake. Beat egg whites till frothy. Press into bottom and sides of flan ring pan with removable bottom that has been greased.MOUSSE FILLING: Bring 1/2 cup whipping cream to a boil. Let the cake stand at room temperature for at least minutes before serving. icing 1 oz Chocolate. remove wax paper. cool. Sift icing sugar over flan. icing You need a 9 1/2" flan pan with a removable bottom to make this spectacular looking dessert.use a vegetable peeler to make curls) over mousse. NB: Don't make or serve this on a hot day. Chocolate Mousse Flan Yield: 1 Serving 1 cFlour. beating till stiff peaks form. Chill the cake until the glaze is set. it will melt . Pipe the chocolate mixture along the base on each side of the orange slices. so that one end of the slice is toward the center and the other is toward the edge of the cake. and pour it over the cake. Bake at 425F for 10 minutes. Blend in 2 eggs yolks well.
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.In large mixer bowl.Remove from oven.Makes 36 chews.Let stand until set. add the vanilla. drop on waxed paper.Stir in until melted the peanut butter.Remove from heat. Store covered at room temperature.Add flour and cocoa. Bake 10-15 minutes longer or until golden brown. stir in vanilla. Chocolate Nut Toffee Bars Yield: 8 Servings 1 cButter or margarine.Meanwhile. Top with nuts. milk and butter. about 15 minutes. cook and stir until mixture thickens slightly.With 2 teaspoons. margarine. 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 .Let stand 1 minute.Bake 15 minutes. 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. Hershey add Preheat oven to 350^.Stir over medium heat until mixture bubbles all over top. press into greased 13 X 9" pan.145 Mix in a heavy 2 quart saucepan.Boil and stir 2 minutes more. cut into bars. With floured hands. immediately top with chips.Cool. Remove from heat. beat remaining margarine and sugar until fluffy. in medium saucepan. spread while warm. combine reserved margarine and sweetened condensed milk. sugar. mix well. cocoa. Reserve 2 Tbl.Pour over crust.
Preheat oven to 350~. mix well. Sift flour. beating well after each addition. cinnamon. Separate batter into 2 equal parts. Beat egg whites until stiff. melted -----filling----32 oz Cream cheese. melt ts Vanilla c Milk Melt 2 tb butter in small saucepan. stir in brown sugar. just to boiling. Bake for 35-45 minutes or until tested done. Set aside while preparing cake. stirring constantly. Mix butter and sugar until well combined. Blend chocolate into one part. baking powder and salt. Pour chocolate batter over crust. softened 3/4 cSugar 4Eggs 1/2 cSour cream 1 tVanilla 1 cSemisweet chocolate chips 2 TOrange-flavored liqueur 1/2 tOrange peel. . melted chocolate and vanilla.edu Mix crumbs. Beat cream cheese and sugar at medium speed with electric mixer until well blended.146 1 cWalnuts.crumbled 1/4 tGround cinnamon 3 TButter or margarine. Blend liqueur and peel into remaining part. and butter. Bake 10 minutes. coarsely chopped ----------------------------CAKE--------------------------------/4 cFlour ts Baking powder /4 ts Salt /2 cButter or margarine. Add nuts. fold into cake. soft /2 cSugar Eggs. Bake 30 minutes. Add eggs. Cool 15 minutes then remove fom pan. separated oz Unsweetened chocolate. grated Recipe by: morrissey@stsci. Increase oven temperature to 350 F. Press onto bottom of 9-inch springform pan. heat. Chocolate Orange Cheesecake Yield: 1 Serving -----crust----1 cChocolate wafer cookies . Heat until bubbly. one at a time. Add flour mix alternately with milk. Add egg yolks. Stir in corn syrup and cream. Blend in sour cream and vanilla. Spoon over nut mixture in pan. Pour into a well greased 10" bundt pan.
. but it is no necessary. beating well after each addition.Beat cream cheese and sugar at medium speed until well blended.Press onto the bottom of a 9-inch springform pan and bake 10 minutes.147 Reduce oven temperatue to 325 F. one at a time.Separate batter into 2 equal parts. Reduce oven temperature to 325. and butter. cinnamon. Turn off oven and prop open oven door.Blend in sour cream and vanilla.Continue baking another 40 minutes. (*)I've just recently found Oreo Cookie crumbs in a box. Spoon remaining batter over chocolate layer. softened 3/4 cSugar 4Eggs 1/2 cSour cream 1 tVanilla 1 cSemisweet chocolate chips 2 TGrand marnier 1 tGrated orange peel Mix crumbs. Increase oven temperature to 350. Loosen cake from rim of pan. Chocolate Orange Supreme Cheesecake Yield: 1 Serving -----crust----2 cChocolate wafer crumbs 1/4 tCinnamon 4 TUnsalted butter.Pour chocolate batter over crust and bake 30 minutes.Remove cheesecake when oven has cooled.Carefully spoon orange batter over chocolate layer.Turn off oven and prop open oven door. remove cheesecake when oven has cool Loosen cake from rim of pan.Melt chocolate in double boiler and add it to one part. I think cheesecake in general is best when chilled over night.A great time saver for the lazy. Continue baking another minutes.Add eggs. Blend Gran Marnier and orange peel into remaining part. melted -----filling----32 oz Cream cheese.
In a large mixing bowl. beat eggs. When relatively hard.Yield:40 pieces. if the middle looks somewhat gooey. Time:10 minutes preparation. Difficulty:easy. NOTES: *Brownies in a skillet -. vanilla.It doesn't particularly affect the taste. 30 minutes to cook. : Precision:approximate measurement OK.This recipe is based on a "chocolate turtle" recipe by Mae Rabenius from a cookbook produced by Faith United Methodist Church in Phoenix. and if you frost this side. Heat skillet to medium-low. then turn over again and remove after a few seconds. no one will even know. coat one side with buttercream frosting.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. Freeze. 10 minutes to frost. In a small bowl.Drop small clumps (about 1 T) and cook like pancakes:about 1 1/2 minutes on one side. don't fret:it will soon harden. *It's not necessary to cook the pancakes completely. Arizona. Chocolate Peanut Butter Bars Yield: 36 Servings 2 cPowdered sugar 2 cGraham cracker crumbs . and beat well. mix flour and salt. *One side of the pancakes may burn. 1/2 minute on the other. Add flour and margarine mixture to this and blend thoroughly.Then add sugar.
Remove from the heat and add the chocolate chips and marshmallows until melted. 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. Mix the powdered sugar. 18g car. Pat firmly into a 9" x 9" pan. melted Have ready a 13 x 9 inch baking pan. 3g pro. spread the melted chocolate over the top. Cut into squares and enjoy.149 1 cSmooth peanut butter 1/2 c+2 Tbsp butter or . Add the peanuts and Rice Krispies. 1 mg chol with margarine. 10g fat.Refrigerate at least 2 hours until the chocolate is firm. Chocolate Peanut Butter Cookies . cracker crumbs.margarine melted 12 oz Milk chocolate or semisweet . 113 mg sod. Makes 36 bars Per bar: 173 cal. Chocolate Peanut Butter Chews Dessert. 15 to 20 minutes before cutting with a sharp knife into bars. peanut butter and butter in a medium size bowl until blended. Bring to a boil. 10mg chol with butter.chocolate chips. Scrape into an ungreased baking pan and press into an even layer.Let stand at room temperature.
Add the finely ground chocolate chips to the remaining mixture and Bake for 50 minutes. Thoroughly blend the flour and baking soda. Preheat the oven to 350 degrees F. . cream the butter and sugar until light and fluffy. Fold in the chocolate chips and refrigerate the dough for at least 1 hour.finely chopped 1 cChocolate fudge syrup or . softened 1 cSugar 4Eggs 2 tVanilla extract 1/2 cSemisweet chocolate chips .topping 1/2 cBlanched peanuts. see This cookbook 32 oz Cream cheese. sugar. and vanilla. corsely .cut in halves Preparation Time: 14:0 Preheat oven to 350 degrees.chopped 4Reese's peanut butter cups --. Chocolate Peanut Butter Cup Cheesecake Yield: 16 Servings 1Chocolate / peanut graham . and vanilla Pour half into the prepared graham cracker crust. egg. blending well.Remove from the oven and cool.Shape the dough into 3/4-inch balls and place on ungreased cookies sheets 3 inches apart. Pour the ch Refrigerate for 10 -12 hours before serving.cracker crust. press each ball into a cookie 1 1/2-inches in diameter. Beat in the peanut butter. In a large bowl beat the cream cheese.with the bottom of a glass. eggs. 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.Bake for 15 to 20 minutes or until lightly brown.Gradually add to the creamed mixture.150 Yield: 12 Servings 1 cButter Or Margarine 1 1/2 cLight Brown Sugar.
cookies. 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.. or pretzels. Use an assortment of dippers.151 Chocolate Peanut Butter Dip Yield: 6 Servings 3 oz Pkg cream cheese. Serve with fruit.. Chocolate peanut butter pound cake Yield: 12 Servings --------------------PEANUT BUTTER MOUSSE------------------------cPowdered sugar. pretzels. beat cream cheese.. peanut butter. 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.fruit. In large bowl with electric mixer on medium. Gradually beat in chocolate syrup and milk until well blended. cookies. 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. chopped --------------------------GARNISH------------------------------/3 cFresh raspberry (opt) Fresh mint sprigs .
6 hours or overnight. but still of pouring consistency. about 1 1/2 hours. Dissolve expresso powder in hot water in small bowl. GLAZE . Fold cream into chocolate mixture in 2 additions. Add mixture to warm chocolate and stir until mixture is smooth and slightly thickened. Pour glaze over mousse and smooth all surfaces.cool 5 min. Chocolate Peanut Clusters Yield: 30 Servings 4 oz Semisweet chocolate 4 oz Milk chocolate 1 tOil 2 cCocktail peanuts remove . Invert loaf onto cake rack. stirring just until sugar dissolves.Heat cream and butter in med. Serve directly from refrigerator. Combine chocolate and oil in the top of a double boiler and melt over hot.Line -cup loaf pan with foil.shaking peanuts Line a large baking sheet with waxed paper. sugar and beat until stiff and shiny.cover pan. spoon chocolate mousse over frozen peanut butter mousse. Let cool until thickened.Remove pan.Add chocolate and whisk until mixture is smooth. Mix in cream. saucepan over low heat until cream simmers and butter is melted. Add peanuts and mix until coated. Gradually add remaining 2/3 c. Drop by scant teaspoons onto waxed paper.) Set pan in freezer.Smooth top. Stir until blended. (Mousse will form triangle down length of pan. Tilt prepared pan lengthwise at 45 degree angle. peanut butter and cream cheese in large bowl until smooth. Whisk in yolks. remove foil. Set pan with frozen peanut butter mousse flat onto work surface. about 1 hour. Makes about 30 1 1/2 inch clusters. Chill in refrigerator until firm.Spoon in peanut butter mousse and smooth top. but not set. Meanwhile. Freeze until chocolate is firm. Transfer to med. Let stand until batter is cooled to room tem. bowl and refrigerate until well chilled. Beat chilled cream to soft peaks. Freeze until mousse is firm. melt chocolate in top of double boiler over simmer water. stirring until smooth . Transfer mousse to serving platter. Turn off heat. propping to hold angle. CHOCOLATE MOUSSE Heat cream and sugar in heavy small pan over very low heat. chopped PEANUT BUTTER MOUSSE . Mix together 1 1/2 cups sugar. Beat egg whites in medium bowl until soft peaks form. but not boiling water.some of the salt by .152 *Can use semisweet chocolate. . Fold whites into peanut butter mixture in 2 additions.
Divide dough in half.Stir in oats. Starting with long side.and cooled 1/4 cFinely-chopped .Wrap in waxed paper and chill several hours or overnight. Place peanut dough on top of chocolate dough. except powdered sugar. baking powder and salt.peanuts (salted) Beat butter and sugar together until creamy.153 Chocolate Peanut Whirls Yield: 60 Cookies 2/3 cButter or margarine.) 10 to 12 minutes.Cut into 1/4-inch slices. removing all waxed paper. roll up as for jelly roll. Chocolate Pecan Orange Balls Yield: 100 Servings 1 lb Pecans. shelled and ground 8 1/2 oz Chocolate wafers.Roll out peanut dough between two sheets of waxed paper to form a 15x10-inch rectangle. add melted chocolate. Sift together flour. in a large bowl.(quick or old-fashioned) 1 oz Unsweetened chocolate melted . crushed 1/2 cOrange juice 1 tOrange peel 1/3 cHoney Powdered sugar Combine all ingredient. Store . Mix well/ chill for 20 minutes. Shape by spoonful into round balls.Roll out chocolate dough between two sheets of waxed paper to form a 15x10-inch rectangle. add peanuts to remaining dough.Bake in preheated moderate oven (350 F.Blend in egg and vanilla. blend well. uncooked . Place on ungreased cooky sheets.To one half. soft 1 cSugar 1Egg 1 tVanilla 1 1/4 cSifted all-purpose flour 1 tBaking powder 1/2 tSalt 1 cQuaker Oats.Add to creamed mixture.
Stir in pecans and Nestle Toll House semi-sweet chocolate morsels. Chocolate Pecan Rum Balls Yield: 100 Servings 1 lb Pecans. softened 1/4 cFirmly packed brown sugar --------------------------FILLING------------------------------Eggs /4 cDark or light corn syrup /4 cGranulated sugar tb Butter. 1/2 cup butter and brown sugar until crumbly. Bake 25-30 minutes until set. Press into greased 13x9" baking pan. granulated sugar. corn syrup. Makes 100 balls Chocolate Pecan Pie Bars Yield: 36 Servings ---CRUST--1 1/2 cAll-purpose flour 1/2 cButter. beat eggs. FILLING: In medium bowl with wire whisk. melted ts Vanilla extract /2 cCoarsely chopped pecans pk NESTLE Toll House semi-sweet -chocolate morsels (12 oz) CRUST: Preheat oven to 350'F. shelled and ground . airtight container. Makes about 3 dozen bars. melted butter and vanilla extract. roll in powdered sugar.154 in a tightly covered. Cool. In small mixer bowl. beat flour. Pour evenly over baked crust. Just before servings or giving. cut into 2x1 1/2" bars. Bake 12-15 minutes until lightly browned.
transfer the meringues carefully to a wire rack to cool completely. except powdered sugar. Store in a tightly covered. Using a teaspoon. Fold in chocolate mixture and the vanilla. until the mixture forms very stiff peaks. Mix well. Chocolate Pistachio Orange Cake Yield: 12 Servings . Beat together the egg whites and cream of tartar in a small bowl until soft peaks form. Shape by spoonful into round balls.155 8 1/2 oz Chocolate wafers. Combine the pistachios and chocolate pieces in a blender or food processor. airtight container. Chill for 20 minutes. crushed 1/2 cDark rum 1/3 cHoney Powdered sugar Combine all ingredients. Makes 100 balls. reserve. Just before serving or giving. Store in a tightly covered container in a dry place. 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. roll in powdered sugar. bake in the preheated oven for 30 minutes or until firm but not browned. Cover and whirl until very finely chopped. Loosen the meringues carefully with a small knife. Let stand for several minutes on cookie shets. gradually add in sugar 1 tablespoonful at a time. leaving about 1 inch between mounds. in a large bowl. drop small mounds of meringue onto the prepared cookie sheets. Grease and flour 2 cookie sheets.
Moisten with half the syrup and spread with most of the Ganache. Preparing the Ganache.to . then whip in half the sugar until light in color and aerated.Remove from the pan and cool on a rack. then fold in the pistachio mixture in two or three additions. sugar and liqueur and whip on medium speed until firm. 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. Pour the batter into the prepared pan.Finely chop the peel and combine with the liqueur. but not set.inch deep springform pan and line the bottom with a piece of parchment paper. 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.Refrigerate.Cool and stir in the orange liqueur. reserving some for a . cut to fit. Preparing the Sponge.Let stand 2 minutes.Whip the egg whites and salt on medium speed until white and opqaque. Preparing the Syrup. then whisk smooth and strain into another bowl. Preparing the Filling.Continue whipping the whites until the whites hold a firm peak. Increase the speed and whip in the remaining sugar.Fold the yolks into the whites.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.Combine the water and sugar in a small pan and bring to a boil.Place the chocolate in a bowl.Using a sharp serrated knife.Whip the yolks. divide the Pistachio Sponge into two layers and place one on a cardboard. Assembling.Butter a 9-inch diameter x 2 1/2 . Preparing the Whipped Cream.Combine the cream. whisking until cool. on the paper. Bake at 350 degrees F about 30 minutes. Sift the cake flour over the nuts and combine.Process the nuts in a food processor until very fine.Bring the cream to a boil and pour over the chocolate.
Chocolate Pots De Creme Yield: 2 Servings 1/2 cLight cream 2 oz German cooking chocolate * . Chill. Yield 16-20 servings. sprinkle with coconut. Pour onto a greased 10-inch pizza pan or a 10-inch circle of cardboard covered with foil. marshmallows and cereal. Drain the candied peel and distribute evenly on the Ganache.Refrigerate the cake for up to 6 hours before serving. Melt remaining white chocolate. Top with cherries. Stir in peanuts.157 decoration. 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. drizzle over pizza. Chocolate Pizza Yield: 20 Servings -Taste of the Country 8 oz White chocolate. Place some chipped pistachios in the center and dust them lightly with confectioners' sugar. Spread to even out top. Holding.Place the second layer on the cream and moisten with the remaining syrup. melt 6oz white chocolate and the chocolate chips.and green In heavy saucepan or top of double boiler.Cover the outside of the cake with the shipped cream and press the shavings against the side of the cake.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 . Cover with a layer of whipped cream.
. beaten 1 tVanilla extract 1/4 cMilk 1/4 cCocoa 2 cFlour. Garnish with whipped cream. uncovered.In a small nonmetal bowl stir together light cream.Micro-cook.Stir in vanilla. is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings. -cocoa frosting. chopped chocolate.Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in diameter by crossing the ends. stirring every 30 seconds. NOTE: ~---. ~--------------------------------------------------------------------~--.Chill dough until firm enough to handle (about 30 minutes).Micro-cook. The semisweet chocolate is made from chocolate that is just slightly sweetened with sugar. unbleached. and milk.Beat in the egg.. large.Return all to the bowl. -. Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar. Cover and chill for several hours or till firm. unsweetened chocolate. roll a rope about 12 inches long between your hands.158 1 1/2 tSugar ds salt 2Large beaten egg yolks 1/4 tVanilla Whipped cream (opt. on 50% power for 2 to 3 minutes or till thickened. stirring every 30 seconds. Pour into 2 pot de creme cups or 6-ounce custard cups. such as the German cooking chocolate used in the Chocolate Pots de Creme recipe. sugar and salt. . mixing well. . and sweet chocolate. Stir about HALF of the hot mixture into the beaten egg yolks. Chocolate Pretzels Yield: 8 Servings 1/2 cButter or margarine 1/4 cSugar 1Egg. leaving -inch tails.SELECTING THE RIGHT CHOCOLATE:You'll find three basic types of chocolate in the baking supplies department of most supermarkets--semisweet chocolate. if desired.) *German cooking chocolate should be coarsely chopped.Using 2 T dough.Sift cocoa and flour. melted 1/2 tVanilla extract Cream 1/2 cup butter and the sugar until light and fluffy. on 100% power about 1 1/2 minutes or till chocolate is melted. uncovered.2 TCocoa 1 1/4 cConfectioners' sugar 2 TButter or margarine. And sweet chocolate. unsifted 1x . vanilla.Mix into butter mixture until thoroughly blended.
butter. Place pretzels on greased baking sheets. for about 10 minutes. and vanilla.159 Flip the loop down over the crossed ends. thin with milk. Gradually stir in butter and vanilla. 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. add milk. firmly packed 6 TCocoa powder 1 cWater Combine flour.Combine 1/3 cup sugar. 2/3 cup sugar.Bake pudding for 40 minutes. melted 1 tVanilla 1/3 cSugar 1/2 cBrown sugar. and 2 tablespoons cocoa in a greased 2 quart casserole. Make 2 dozen. Chocolate Pudding Mix Yield: 80 Servings ---BASIC MIX--2 1/2 cInstant nonfat dry milk 5 cSugar . Press firmly into place. If frosting is too thick.. brown sugar. spread with Cocoa Frosting. baking powder. Mak frosting in a small bowl.Stir well.Mix cocoa and confectioners' sugar. Pour water over top and do NOT stir. spreading mixture evenly in pan.When pretzels are cool. salt. and 6 tablespoons cocoa in a saucepan.Stir over high heat until sugars melt and mixture comes to a boil.Pour over top of cake batter. Bake at 350 degrees F.
stirring. beat at high speed until pale and lemon-colored.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. not boiling water. Pudding will thicken further as it cools. For a chocolat-mocha flaver. Melt together butter and unsweetened chocolate in top of double boiler over simmering. Mix together flour. Grease a 9 inch springform pan. add 1 tablespoon instant coffe to the pudding mix before cooking. Add 3 whole eggs and 3/4 cup sugar to yolks. 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. reserve whites. TO USE: Stir the mix in the cannister befor measuring ou 2/3 cuof the mix into a saucepan. Beat in chocolate mixture at low speed.Store mix in an airtight cannister or a tightly covered jar. until mixture thickens and comes to a boil. beat in flour . placing yolks in large bowl. 2-3 minutes. Continue stirring for 1 minute. stirring until smooth. Set aside. Separate 3 eggs. Add 2 cups milk and cook over low heat. remove form heat and pour into individural serving dishces. but add one teaspoon Vanilla bean extract and 1 tablespoon sweet butter to the pudding as it cooks. baking powder and salt in small bowl. VARIATIONS: Cook as directed.
Refrigerate until cold and thickened for at least 2 hours. Scrape the pudding into a bowl. Cover sides with pudding. Stir in water or milk until you have a moist cake. Put all remaining ingredients into a pot & stir until the cocoa & sugar is dissolved. Whisk together sugar and cornstarch in medium-size heavy saucepan. Transfer pan to a rack to cool completetly. beat egg whites until frothy. place plastic wrap directly on the surface. Refrigerate until firm.Remove from oven. Scrape yolk mixture back into saucepan. but not dry. Bring to simmering over medium-low heat. Using a serrated knife. unsweetened 5 TWater or plain soya milk 2 oz Brown sugar 2 TCocoa powder 1/2 pt Water Mix flour & cocoa together. Chocolate Puddle Pudding Yield: 4 Servings 3 oz White flour 1 1/2 oz Shortening 3 oz White Sugar 2 TCocoa powder. Scrape into the prepared pan. Repeat with remaining cake layers and pudding. Cook over very low heat. Add cream of tartar and beat until soft peaks form.Pour boiling sauce over the cake put straight into a 355F oven for 35 minutes. Refrigerate cake. Stir about one-third of whites into chocolate mixture until blended. sprinkle with white sugar & serve immediately. Meanwhile. Place 1 layer on serving plate.Bring to a boil. stirring constantly. spread top with 3/4 cup of pudding.Cut in shortening & mix with sugar.161 mixture just until blended. Stir in the chocolate and vanilla until melted and smooth. until pudding is very thick. Using clean beaters and a clean medium-size bowl. about 5 minutes. until pudding is set. Remove saucepan from heat. Fold in the remaining whites.Place in a greased ovenproof dish. To assemble: Remove sides of pan from cake. Whisk in the cream. prepare pudding. Bake in preheated oven 40 to 50 minutes or until cake is set in center. Gradually whisk some of the cream mixture into egg yolks. whisking constantly. do not let boil. cut cake horizontally into 3 equal layers. peaks form. . smoothing top. Beat in the remaining 1/4 cup sugar until stiff.
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. stirring until smooth. Add cor syrup. Yield: 1 cup. Preparation of sauce: Gently melt chocolate over low heat. raspberry liqueur and suga to form soft peaks. stirring at intervals. 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. Serve immediately. Sprinkle with raspberries and garnish with mint. Cook minute on each side or until golden. coat with vegetable spray. Gradually add cream mixture to melted chocolate. Fold in 1/4 of raspberries. Place cream in small saucepan. Fold 2 sides over an place seam side down on chocolate sauce.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. Pour 2-3 tablespoons of batter in pan. Keep warm. swirling to form crepe. Chocolate Raspberry Truffle Cheesecake Yield: 1 Serving . Set aside. stirring until blended. Spoon a generous 2 tablespoons raspberry cream down center of each crepe. Repeat with remaining batter. Stir in liqueur and vanilla. Preparation of raspberry cream:Whip the cream. bring to boil. To serve: spoon some chocolate sauce over center of each dessert plate. Crepes m be stacked and freeze well. for . Makes 14 crepes.
egg whites.crushed 2 TMargarine. sliced Heat oven to 325'. .163 1 1/2 cChocolate wafer cookies .che (yogurt cheese .made from -) 32 oz Lowfat vanilla yogurt. In food processor bowl or large mixer bowl process ricotta cheese until smooth. seedless -----topping----6 oz Chocolate chips 1/4 cWhipping cream Combine crumbs and margarine. Chill. sugar. Add eggs slowly. Prepare Topping: Melt chocolate chips and whipping cream over low heat. Garnish with whipped topping. flour and vanilla. no ge 2Egg white 3/4 cSugar 1/3 cHershey's cocoa 2 TAll-purpose flour 2 tVanilla Strawberries. Chocolate Ricotta Cheesecake Yield: 16 Servings 1/3 cGraham cracker crumbs 3 1/2 cLowfat part-skim ricotta . Add preserves.and cooled 1/3 cRaspberry jelly. Blend in sour cream and vanilla. raspberries and mint leaves. melted . cocoa. Spread over cheesecake. . stirring until smooth. Add yogurt cheese. softened.divided 1 1/4 cSugar 3Eggs 1 cSour cream 1 tVanilla 6 oz Chocolate chips. sliced and toa Kiwi fruit. Loosen cake from rim o pan. Drop rounded tablespoons of chocolate cream cheese batter over plain bat do not swirl. Sprinkle crumbs on bottom of 9-inch springform pan. Bake at 325 for 1 hour and 20 minutes. melted 32 oz Cream cheese. mix well. pour over c speed on electric mixer until well blended. press onto bottom of 9-inch springform pan well blended.
Add the light cream to the chilled mixture and blend well.Half And Half Combine the sugar and flour. Turn off oven. and then gradually stir in the milk.Microwave on HIGH (100%) for 2 to 2 1/2 minutes. open door slightly. Slightly Beaten 2 oz Unsweetened Baking Chocolate . or just until the mixture boils and thickens. chill thoroughly. 2 Squares 1/2 tRum Extract 2 cLight Cream. Leave cheescake in oven for 1 hr.164 process just until well blended. Garnish with strawberries and kiwifruit..Chill thoroughly. Pour over crumbs. Cool. just until smooth and well blended. stirring frequently. blending well. Bake 50 min or until edges are set. 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 . Add the rum extract.Broken. with a wire whisk. Chilled. blending it in.Blend in the egg and the backing chocolate pieces. Remove from oven. Chocolate Rum Ice Cream Yield: 8 Servings 1 cSugar 2 TUnbleached All-Purpose Flour 1lg Egg.Freeze in a 2-quart ice cream freezer according to the manufacturer's directions. Makes 16 servings. . in a large microwave-safe bowl.
cocoa. combine filling ingredients except food coloring and mint or strawberry extract.165 1/4 tSalt -----filling----2 1/2 cConfectioner's sugar 1/4 cButter. In a separate bowl. Chill for several hours. Wrap in waxed paper. Boil 3 minutes. Makes 36 sandwiches. Chocolate Sauerkraut Cake . Decorate by drawing the tines of a fork across each slice. sugar. Excellent for over ice cream. boiling water. add 1 c. softened 1 tVanilla 2 TMilk Red food coloring Green food coloring Cream butter. Chocolate Sauce Yield: 1 Serving 1/2 cSugar 2 TCocoa. Beat until spreading consistency. or until almost firm. Shape dough into two 1 1/2" thick rolls. Cool cookies. Add to creamed mixture.te 1 tCornstarch Salt. Place slices on ungreased cookie sheet. then spread wrong side of cookie and top with second cookie. Add appropriate extract to each one. Bake at 375 F for 8-10 min. baking soda and salt. If desired. egg and vanilla until fluffy. divide filling half . Add 1 t. combine flour. Vanilla. pinch Add enough water for thick paste. Meanwhile.tint half pink and half green. or 2 squares chocola .
large 1 tVanilla 1 c. unbleached.frosting. set aside. . Add dry ingredients alternately with water to creamed mixture. beating well after each addition. CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water. It is also one of those recipes that is a classic but you can never find in most cookbooks. baking soda and salt. Everyone thinks that the sauerkraut is coconut. . . using an electric mixer set at medium speed. . Beat with an electric mixer at high speed until smooth and creamy.Cut into squares. ++++ Sift together the flour. Cool in pan on rack. Chocolate Shortcakes with Red Fruit and Whipped Cream . . and vanilla in a bowl. salt. beating well after each addition. . Cool slightly. cream cheese.Add eggs.Cream together the butter and sugar in a bowl until light and fluffy. .* creamy chocolate . Frost with Creamy Chocolate Frosting. sifted 1/2 cCocoa. oven for 35 minutes or until cake tests done. but tastes great. one at a time. softened 1 TMilk 1 cConfectioners' sugar 1/8 tSalt 1/2 tVanilla extract *Sauerkraut should be rinsed and drained thoroughly and then chopped coarsely. 1. baking 1 tBaking powder 1 tBaking soda 1/4 tSalt 2/3 cButter or regular margarine 1 1/2 cSugar 3Eggs. .166 Yield: 16 Servings 2 1/4 cFlour. .I have fooled my kids with this as well as seen it done on TV. NOTE: This is one of those dishes that sound absolutely horrible. 1 oz Semisweet chocolate 3 oz Cream cheese. . . Spread batter in greased 13 x 9 x 2-inch bakeing pan. Combine chocolate. milk. confectioners' sugar.Stir in sauerkraut.Bake in a preheated 350 degree F.Beat in vanilla. So be sure to rinse and drain the sauerkraut several times when you make this recipe. water 2/3 cSauerkaraut. cocoa. baking powder.
in 1/4" . then with whipped cream. Using a fork. milk. stir to mix. moist. (optional) Recipe by: Flo Braker Place strawberries in large bowl. baking soda. Chocolate Silk Yield: 6 Servings . Set aside for at least 2 hours. gently toss. If desired. Top each with berries and cherries. cold 1/2 cMilk. Serves 12. Cool shortcakes on a wire rack. buttermilk. cold 1 TSugar 1 1/2 tVanilla 1/4 cPowdered sugar. sprinkle with a light dusting of powdered sugar. add sugar. + 2 tbsp. s liced 1/3 cSugar. or more to taste 1 pt Raspberries 1/2 lb Cherries. Set top of shortcakes on whipped cream.167 Yield: 12 Servings 2 pt Ripe strawberries. Line a large baking sheet with parchment paper. sugar. mash one-third of the berries. gently pat dough to 1/2. Spoon 1/4-cup mounds of dough about 2 inches apart on the baking sheet. toss again. then add raspberries and cherries. stir just until it forms a soft. Add egg mixture. for topping Filling 1 1/2 cWhipping cream. cocoa powder. Topping: Whip cream with sugar and vanilla until soft peaks form. baking powder. pitted.pieces 3 TSugar. Let stand 1 hour.hulled. orange zest. preheat oven to 400 degrees. To assemble: Split shortcakes in half. The dough: Sift flour. Cut butter into dry ingredients until mixture resembles coarse meal. Bake about 20 minutes. Place bottom halves on dessert plates. salt into a large bowl.to 3/4 inch thickness. 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. Combine egg. finely grated 3/4 cUnsalted butter. cold 2 tOrange zest. Sprinkle a little sugar over each mound. Adjust rack to lower third of oven. . sticky dough. or until toothpick inserted into center comes out clean.
one at a time.Blend in melted chocolate and vanilla. for 3 to 4 minutes.beaten 2 tVanilla Extract ----------------------OPTIONAL TOPPING--------------------------/4 cHeavy Cream.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 . Add eggs. stirring constantly. beating 5 minutes after each addition . evaporated skim milk and whole milk.Set the pan over moderately low heat and cook. 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. Set the saucepan on a rack to cool for 10 minutes. until the mixture just boils and is thickened and smooth.Cook over moderately low heat.Cover each cup with plastic wrap. cornstarch and gelatin. stirring constantly with a wooden. stirring frequently to prevent a skin from forming on the surface. Blend a little of the hot mixture into the beaten egg yolks. whisk vigorously to blend.OR Candied Violets In a large saucepan.The mixture must not boil or the eggs will scramble. then refrigerate at least 5 hours. pressing out all lumps. cocoa. Ladle the mixture into 6 decorative 4-ounce pot de cr me cups or white porcelain ramekins and let cool completely. or overnight. whipped tb Chopped blanched Pistachios .Add the half-and-half. about 10 minutes. then stir the warmed egg yolks back into the pan. 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. combine the sugar.Remove from the heat and stir in the vanilla.
Put . Put cookie sheet back on top and invert cake again. bring 2" water to a simmer over low heat. sharp knife along edge of cake to loosen it. of cognac in large bowl. To roll cake. Lift off top pan.Pour into cool pie shell. Slide cake onto work surface and let cool about 20 minutes. Chocolate Souffle Roll Yield: 10 Servings 5Eggs 6 oz Semisweet chocolate 2 TButter 2 TCognac. Gently stir about 1/4 of the egg-white mixture into chocolate mixture. Pour batter into pan and smooth top with a metal spatula. Set another cookie sheet on top and invert cake. Add sugar in slow stream and continue beating until stiff.for garnish (optiona 1) Heat oven to 350 F.Then top with whipped cream. Butter and line a 10 x 15" jelly roll pan with waxed paper. Remove bowl from hot water and add egg yolks. Cut chocolate into small pieces and combine butter and 2 tbl. Spread cream over cake. Set bowl of chocolate over hot water and stir until mixture is smooth. Combine cream and remaining tbl. Trim edges. Separate eggs. pick up long edge of paper with both hands and ease cake into a curve. chill for 2 hours. Still holding paper. Set aside. Slide cookie sheet under cake and cover cake with a sheet of waxed paper. In medium saucepan. or water 1 TCognac. Remove pan from heat. simultaneously lift and roll cake directly onto serving platter.169 on medium speed. Peel off paper and replace with a clean sheet. Bake until firm to the touch. Remove top cookie sheet and paper. (optional) * Salt 1/3 cGranulated sugar 1 cHeavy cream Powdered sugar. one at a time. Beat egg whites with a pinch of salt until they just begin to hold soft peaks. about 15 minutes. seam inside down. beating thoroughly. for garnish 1/2 pt Raspberries. Run a small. and fold in remainder. . cognac and whip until stiff.
Put under broiler and brown.Heat the remainder of the milk to boiling point.Heat the remainder of the milk to boiling point.* Combine sugar. we use low-fat) 3Slices bread. Add the toasted bread at serving time. flour and cocoa. covered.8 1/4 cStick butter =OR=1/4 cMargarine. Serving: Garnish with raspberries. bring again to boiling point. several hours ahead.5 folks 1/2 c+ 1 tb sugar. Recipe can be made and refrigerated.* sugar . *(If the sugar substitute and fat substitute are made) Chocolate Spongecake Yield: 1 Serving .Add vanilla and salt to taste (about 1/2 teaspoon vanilla and dash of salt).Slowly add a little until creamy. Note: This is what you fix for your kids (even us big kids) on a cold winter's day. They (and we) love it for lunch. Serves 10 Chocolate Soup Yield: 4 . if desired.Cube the bread and fry golden brown in the butter.Slowly add the cold milk mix.Add a little milk until cramy. stirring frequently.sub may be used! 5 TFlour 2 TCocoa 4 cMilk (of course.170 confectioners' sugar into a sieve and dust over roll.
171 3/4 cSifted cake flour 1/4 tSalt 4 TCocoa 1 TLemon juice 5Eggs.Add lemon juice to beaten egg yolks and beat with rotary egg beater until thick enough to hold a soft peak. Mix in flour.Beat egg whites until stiff but not dry. separated 1 cSifted sugar Sift flour. Makes about 3 1/2 dozen cookies. Chocolate Sugar Cookies Yield: 42 Servings 3Squares BAKER'S Unsweetened .Fold in flour mixture in small amounts. Baking time: 8-10 . baking soda and salt. Chill time: 30 minutes. Shape dough into 1" balls. (If flatter. roll in additional sugar. salt and cocoa together 4 times. Heat oven to 375'F. 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. Place. time: 15 minutes. flatten balls with bottom of drinking glass.Fold in sugar in small amounts.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. Prep. 2" apart.) Bake 8-10 minutes or until set. Pour into ungreased tube pan. Stir in egg and vanilla until completely blended. Remove from cookie sheets to cool on wire racks.Makes 1 (9 inch) cake. on ungreased cookie sheets. Refrigerate 30 minutes. crisper cookies are desired. Stir until chocolate is completely melted. Invert pan and let cake hang in pan until cool. Stir 1 cup sugar into melted chocolate mixture until well blended.
Roll in finely chopped nuts in place of sugar. bake as directed. Drop 2 " apart on ungreased cookiesheet. 3. Make indentation in each ball. JAM-FILLED CHOCOLATE SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. Sift dry ingridients together and add chocolate mixture alternately with milk. Bake as directed. Stir in vanilla. fill center with your favorite jam. mix well. 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. 7. 6. Frost with icing if desired. Drizzle with melted BAKER'S Semi-Sweet Chocolate. 2. Chocolate Swirl Cheesecake . 5. 4. stirring after 2 minutes. Bake in 400 F oven for 8-10 minutes. Beat in egg and cocoa. chopped 6 oz Peanutbutter Chips Cream margarine and sugar. nuts and chips. CHOCOLATE-CARAMEL SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. 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.172 minutes. Fill centers of cookies with caramel mixture.
Pour into crumb-lined pan.soft 8 oz size 1/2 cSour cream 4Eggs Preheat oven to 325 degrees 2.Pour into pan.Bake 20 to 25 minutes. cho Stir melted chocolate mixture into first half.Spoon chocolate over batter. Chocolate Syrup Brownies .In a small bowl. refrigerate. the remaining butter. the egg and water. melted 3/4 cSugar 1 tVanilla extract 1/2 cSugar 2 TSugar 2package Cream cheese.Sprinkle coconut mixture evenly over top. 1/4 cup sugar. melted 2 cBisquick baking mix 1/4 cSugar 1Egg 2/3 cWater 1/3 cSemi sweet chocolate pieces Melted Heat oven to 400 degrees.173 Yield: 10 Servings 1 cSemi-sweet chocolate ships 1 1/4 cGraham-cracker crumbs 1/4 cButter.Grease baking pan. 8x8 inches.Serve warm. set aside. nuts.Mix baking mix. stir together coconut. with knife. chopped 1/4 cSugar 3 TButter. c Cool at room temperatute. . Combine over hot (not boiling) water.Beat vigorously for 1/2 minute. Chocolate Swirl Coffee Cake Yield: 1 Serving 1/3 cFlaked coconut 1/4 cNuts. 1/4 cup sugar and 1 tablespoon of the butter. cut through batter several times for marbled effect.
melted 3/4 cPecans or walnuts. stir. baking soda and salt together. Then fold in the butter and nutmeats. sift the Stir flour.Add chocolate and instant coffee. (optional) 1 tVanilla Combine sugar.Cool for 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. packed 3/4 cHershey's chocolate syrup 1 1/2 cFlour 1/4 tBaking soda 1 ds Salt 1/2 cButter.Cook and stir over medium heat until mixture comes to a full boil and chocolate is well blended. Cut while warm into small squares. tapioca and salt in saucepan. Makes about 8 servings. Spread in a well-greased shallow baking tin (9" square). stir in milk and beaten egg. Chocolate Teacake . Let stand 5 minutes. about 15 minutes.Chill. and add the sugar a Syrup.174 Yield: 1 Serving 1Egg 1 cBrown sugar. chopped The egg.Remove from heat and stir in vanilla. and add to the sugar mixture. bake in a moderate oven (350f) 35 to 40 minutes.
Sift together the flour. Cook toffee until the mixture becomes quite thick: A drop of it should firm up quickly in cold water.water and drained 2 oz Chopped pecans PREHEAT OVEN TO 350F. CORN SYRUP. remove the pan from the heat at once.) Quickly mix in . and cook the syrup. add the vanilla and sugar. alternating with the buttermilk. Stir the mixture until the sugar dissolves completely. Do not over mix. (NOTE: Even though the temperature of the toffee may not exceed 230F. Add the egg. if it firms in cold water. until the thermometer registers 238F. Stir in the currants and nuts. Insert a candy thermometer. Bake for 1 hour 10 minutes. Blend in another 1/2 cup of the cream. pliable ball. Add the dry ingredients in three additions. beat until light. salt and cocoa. lest it scorch. Cool in the pan 10 minutes. Cook the toffee. about 5 minutes. baking powder. remove and cool on a rack. Pour into a greased and floured 7-by-5-by-3-inch loaf pan. Cream the butter. baking soda. 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. 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. reduce the heat to low. which will cause the temperature to drop. plumped in warm . stirring frequently. and 1/2 cup of cream in a large saucepan set over moderate heat. Mix in the remaining 1/2 cup cream and the melted chocolate.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. stirring constantly.
Wrap each one in waxed paper or plastic wrap. sugar and water. Turn into prepared pan and bake for 15 minutes in middle of -degree oven. blend well. Chocolate Truffles Yield: 1 Serving 1 csemisweet chocolate pieces .176 the vanilla and salt. Fold gently into chocolate mixture. Add egg yolks one at a time. Chocolate Truffle Cake Yield: 8 Servings 16 oz Semi-sweet chocolate 4Eggs.Melt chocolate and butter in low 200 degree oven for 10 minutes or until chocolate and butter are melted. then pour the toffee into a well-buttered 8-by-8-by-2-inch pan. beat egg whites until stiff. vanilla and confectioners sugar until soft peaks form. Let cake cool completely. Sift or sprinkle powdered sugar over top of cooled cake. Whip cream. 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. beating well after each addition. separated. then cut it into 1-inch squares. Cool the toffee completely. In a separate bowl. Whipped cream may be served thickly spread on top of cake or in a separate bowl.
dip in melted chocolate. brandy. liqueur. candy sprinkles. . Cover and chill about 15 minutes or until mixture holds its shape. or orange juice.or orange juice 1.amaretto. stirring after every 30 seconds.(optional) 1/2 cfinely chopped nuts. Microwave. roll balls in nuts. instead of dipping. Beat chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy and lighter in color.liqueur. and milk. Return to the 4-cup measure.candy sprinkles or coconut . Drop from a slightly rounded teaspoon measure onto a baking sheet lined with waxed paper. butter. kirsch. uncovered. and smooth.(optional) In a microwave-safe 4-cup measure combine chocolate pieces. Microwave. Stir in liquor. place in foil candy cups. . stirring occasionally.(6 ounces) 1/3 cbutter (no substitutes) 1/4 cmilk 1large beaten egg yolk 2 Trum. Makes 48 pieces (about 3/4 pound). candy sprinkles.coffee liqueur. Gradually stir about half of the hot mixture into beaten egg yolk. stirring once during cooking. or drizzle with melted white baking pieces. Chocolate Truffles Yield: 16 Servings . If desired.177 . Or. . your friends will think you purchased them at the candy shop. Sprinkle with nuts. or coconut. Cover and chill about 1 hour or until mixture is cool. uncovered. orange liqueur. praline . hazelnut liqueur. Comments: These chocolates are so spectacular.2 oz melted chocolate (optional) 48purchased foil candy cups . evenly thick. on 100 percent power (high) for 1 to 2-1/2 minutes or until soft enough to stir smooth. or coconut. Cover and chill about 30 minutes or until firm.(optional) 1-2 oz melted white baking pieces . . about 1 minute or until bubbly.
form pan. Remove from the heat and stir in the vanilla. lightly beaten 4 TUnsweetened cocoa powder *Note: Semisweet chocolate should be coarsely chopped. stirring frequently. Melted 14 oz Carmels ( 1 bag) 5 oz (1 cn) Evaporated Milk 1 cChopped Pecans. about 1 hour. cool before removing rim of pan. additional chopped nuts and maraschino cherries..Cover and refrigerate until firm.. pour over pecans. until smooth. Garnish with whipped cream. press onto bottom and sides of -inch spring. Toasted 16 oz Cream Cheese. Chill. Blend in chocolate. Add eggs. Chocolate Turtle Cheesecake Yield: 10 Servings 2 cVanilla Wafer Crumbs 6 TMargarine. one at a time. Softened 1/2 cSugar 1 tVanilla 2Large Eggs 1/2 cSemi-sweet Chocolate Chips * *Chocolate chips should be melted. In a double boiler.Pour over crust. mixing at medium speed on electric mixer until well blended. In a small bowl. if desired. Combine crumbs and margarine. 10 minutes. Shape level tablespoons of the chocolate mixture into balls and then roll them in the cocoa. melt carmels with milk over low heat.178 6 oz Semisweet chocolate * 4 TUnsalted butter ** 1/2 tVanilla extract 2Egg yolks.Bake at 350 degrees F. melt the chocolate and butter over simmering water. sugar and vanila. Loosen cake from rim of pan. gradually whisk the warm chocolate mixture into the egg yolks. .Refrigerate the truffles.Bake at 350 degrees F. 40 minutes. mixing well after each addition.Top with pecans. ** Unsalted butter should be cut into small pieces. Combine cream cheese. In 1 /2-quart heavy saucepan.
Garnish with cool whip. 10 minutes. Increase oven temperature to 425 degrees F. mixing well after each addition. mixing at medium speed on electric mixer until well blended. 10 minutes.Blend in chocolate and liqueur. pour over crust. Loosen cake from rim of pan.pudding cook and serve . Chocolate Velvet Cheesecake Yield: 10 Servings 1 cVanilla Wafer Crumbs 1/2 cChopped Pecans 3 TGranulated Sugar 1/4 cMargarine.Bake at 325 degrees F. granulated sugar and margarine. carefully spread over cheesecake.Bake at 325 degrees F.. Combine sour cream and granulated sugar.179 Chocolate Turtle Pie Yield: 8 Servings 1/4 cCaramel ice cream topping 6 oz Graham cracker crust 1/2 cPecans. press onto bottom of 9-inch springform pan. pecans. Remove from heat. Bake at 425 degrees F. Combine cream sheese and brown sugar.Cool 5 minutes. cook on medium heat until mixture comes to full boil..Add eggs. Place plastic wrap on surface of filling.Stir pudding mixes into milk in medium saucepan. chopped 2package 4 oz chocolate . VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for . Softened 1/2 cBrown Sugar. Melted 3 TAlmond Flavored Liqueur 2 cSour Cream 2 TGranulated Sugar Combine crumbs. Melted 16 oz Cream Cheese. Stirring constantly. one at a time. Refrigerate 3 hours or until set. Chill. Packed 2Large Eggs 6 oz Semi-sweet Chips. 35 minutes.Sprinkle with pecans. stirring twice. cool before removing rim of pan.Pour into crust. Refrigerate.variety 3 cMilk Cool whip Spread caramel topping on bottom of crust.
Frost with Mocha Chocolate Frosting. with an electric mixer set at medium speed. Try this and I think that you will like it.Cool in pan on rack. NOTE. Beat with a wooden spoon until well blended.Beat. brewed. softened butter. MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar.water mocha chocolate . Chocolate Vinegar Cake Yield: 9 Servings 1 1/2 cFlour. coffee. 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. The vinegar was used to keep the cake from spoiling. unbleached. hot 1/2 tVanilla extract Sift the flour.Pour batter into a greased 9-inch square baking pan.Make 3 wells in the dry ingredients. baking soda. Chocolate Waffles-Mix . until smooth. sifted 1 cSugar 3 TCocoa. oven for 25 minutes or until cake tests done. cocoa.Bake in a preheated degree F.180 almond flavored liqueur. baking 3 TButter or regular margarine 3 TCoffee.Cut into squares.frosting-1 3/4 cConfectioners' sugar 3 TCocoa. baking 1 tBaking soda 1/2 tSalt 1 tVanilla extract 1 TVinegar 5 TButter or regular margarine 1 c. and salt together into a mixing bowl.Pour water over all. sugar.Pour vanilla into well. and vanilla in a mixing bowl. cocoa. vinegar into 1 well and melted butter into the third.
Cake tester will come out almost clean. .Pour filling into the shell and bake at 350 degrees for 1 hour to 1 hour and 5 minutes. Sprinkle with shaved chocolate.Then add flour.refrigerated.butter. In a large bowl. combine beaten eggs. Yi Chocolate Walnut Pie Yield: 1 Serving 3lg Eggs 1 1/2 cSugar 3/4Stick (6 tablespoons) . chocolate and walnuts. . sugar.fitted into pie pan and . melted and cooled 2 tVanilla 3/4 cFlour 1 1/2 cSemisweet chocolate chips 1 1/2 cChopped walnuts Vanilla . butter (melted and cooled). Pie is best served warm with vanilla ice cream and topped with creme de cacao.for a 9 inch pie.Mix well. Option: Substitute coffee ice cream for the vanilla ice cream and top with Kahlua.Pour onto heated waffle baker and bake.cacao Unbaked pastry . melted 1/2 tBaking soda 1/4 cSugar 1/4 cCocoa *To make sour milk. place 1 Tablespoon vinegar in measuring cup and fi small but batter is not smooth.181 Yield: 1 Serving 2 cBake it all mix 2Eggs 1 cButtermilk or sour milk* 1/2 tVanilla extract 1 TShortening. vanilla and beat the mixture lightly until blended.Top will be light in color and crusty.ice cream Creme de .
182 Chocolate Whisky Fudge Cake Yield: 8 Servings 180 gUnsalted butter 3/4 cCastor sugar 3Eggs. cocoa and gelatin. Cook over medium heat. leave cake to cool in pan. stir together sugar. gradually beat in remaining sugar. Gradually stirin milk. beat until sugar is dissolved. melted 1 cSelf-raising flour Grease deep 23cm round springform tin. let stand 5 minutes.Beat in cooled chocolate. until mixture comes to a boil and gelatin is dissolved. Run a knife around edge of cake. then fold in remaining egg white mixture. whisky and essence. separated 1/4 cWhisky 1 TVanilla essence 200 gDark chocolate. Stir quarter of the egg white mixture into chocolate mixture. Cool slightly. .Beat in egg yolks. sliced Strawberries.Transfer mixture to large bowl. stirring constantly. sliced. Beat butter and cup of the sugar in small bowl with electric mixer until light and fluffy. Bake. fold in sifted flour. 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. fresh In medium saucepan. Uncover and bake a further 1 hour or until cake is cooked through. grease paper. covered with foil in moderately slow oven 30 mins. line base with paper. beat until combined. Beat egg whites in small bowl with electric mixer until soft peaks form.Spoon chocolate mixture into prepared tin.
Sift flour with salt. along with nuts and chips. Pour intodessert dishes.183 Addyogurt and vanilla. Top with fruit. Chocolate Zucchini Nut Bread Yield: 2 Servings 1 cSalad Oil 3Eggs 1 tSalt 1/4 tBaking Powder 1 tBaking Soda 2 oz Baking Chocolate. With a large spoon. 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. Mashed (2 Medium Bananas) . stir into zucchini mixture. Very Moist and sweet. Mix thoroughly. blend gently just until well combined. Melted 2 cGrated. Bake at 350F for 1 hr. cinnamon. Chocolate-Banana Freeze Yield: 10 Servings 1Envelope Unflavored Gelatin 1/2 cCold Water 1/3 cSugar 1/4 cCocoa 1 cVery Ripe Bananas. Refrigerate 6 hours or until set. baking powder and baking soda. MY NOTE: Excellent Quickbread. Spoon into 2 well-greased 9" x 5" pans.
sprinkle the gelatin over the water and let stand for 2 minutes to soften.Stir in the cocoa and sugar. Fold in the whipped topping. Insert wooden popsicle stick and freeze until firm. Spoon the mixture into six 5-ounce paper cups and partially freeze. 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 . To serve peel off the paper cup.In a medium bowl.(1 Container) 1 cFrozen Non-Dairy Whipped Topping.as Vandermint) ------------------CHOCOLATE FUDGE FILLING----------------------/3 cGranulated sugar /2 cHeavy cream /2 oz Unsweetened chocolate tb Light corn syrup tb Unsalted butter ----------------------CHOCOLATE CREAM--------------------------- .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 . over low heat. Thawed In a small saucepan.temperature) 2 cGranulated sugar 3Eggs 2 cSifted all-purpose flour 3/4 cUnsweetened . 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. stir the mashed bananas and yogurt and then blend in the gelatin mixture. stirring constantly. until the gelatin is dissolved.184 8 oz Vanilla Yogurt.Cut into slices and if desired.Cook.Remove from the pan and peel off the foil.cocoa powder (preferably . garnish with sliced banana. Remove from the heat and let cool slightly.
Set the cakes on a rack and let cool completely.Bring to a simmer over moderate heat.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.Transfer the syrup to a small bowl and let cool to room temperature.Remove from the oven and set on racks to cool for 30 minutes. for 2 minutes. dot the top with the butter and let cool to room temperature. PREPARE THE FILLING:Combine the sugar.Blend in the vanilla and liqueur. Sprinkle evenly with the chocolate chips.Gradually add the confectioners' sugar and continue beating until stiff. tap out any excess flour. In a mixer bowl. about 15 minutes. Add to the egg mixture in thirds. Just before serving.Peel off the waxed paper. stirring constantly. baking soda. or until the mixture thickens. alternating with the milk. cocoa.Loosen the edges with a knife and unmold. ASSEMBLE THE CAKE:Cover one cake layer with all of the fudge filling. Refrigerate for up to 3 hours before serving time. Sift together the flour. mixing only until blended. beat the butter until light and fluffy. beat in the eggs until well-blended. PREPARE THE CHOCOLATE CREAM: Beat the cream and cocoa until soft peaks form. 40 to 45 minutes.Line two 9-inch round cake pans with waxed paper. PREPARE THE SYRUP:Combine the cocoa.Use the remainder in a pastry bag to decorate the cake as desired.Top with the second cake layer and cover the top and sides of the cake iwth half of the remaining chocolate cream.Remove from the heat. to prevent a skin from forming.When cool. cream.Bring to a simmer over low heat and cook. stirring once or twice.Reduce the heat to low and cook for 10 minutes.Spread 1/2 cup of the chocolate cream on top of the chips. butter and flour the pans.One at a time. corn syrup. stirring frequently.Gradually add the sugar and continue beating until smooth. stir in the butter until the fudge filling is smooth and creamy. baking powder and salt. . drizzle the syrup over the top of the cake in a lacy design.Bake until the tops of the cakes are springy to the touch.Divide the batter between the two prepared pans. chocolate and corn syrup in a small heavy saucepan. sugar and 2 tablespoons of water in a small heavy saucepan.
maraschino cherries with . butter. and extract.stems. well drained 2 csemisweet chocolate chips 2 Tshortening In mixing bowl. Holding onto stem. Cover loosely and refrigerate 4 hours or over night. The longer the candies sit the juicier the center will be. covered. Store in a covered container. Roll into 1 inch balls and flatten each into 2 inch circle.Store. Refrigerate until chocolate is firm.Place marshmallows 1-inch apart on a wax pater-lines baking sheet. milk. immediately sprinkle colored decors or othe toppings on top. dip cherries into chocolate. Drain off excess chocolate by pulling fork across rim of cup. in refrigerator. Chocolate-Covered Marshmallows Yield: 12 Servings 1 cSemisweet chocolate chips 1 TVegetable shortening 14Marshmallows Colored decors or sprinkles In a 1-cup glass measure.186 Chocolate-Covered Cherries Dessert Yield: 3 dozen 2 1/2 cconfectioners' sugar 1/4 cbutter or margarine. 45 to 60 minutes. softened 1 Tmilk 1/2 talmond extract 2(8 oz. set on waxed paper to harden. mix well. or until chocolate is melted and smooth when stirred. Using a fork. dip each marshmallow into chocolate ot over completely. combine sugar. Refrigerate 1-2 weeks before serving. Wrap around cherries and lightly roll in hands. heat together chocolate chips and shortening in a microwave oven on High about 1 1/2 to 2 minutes. . Knead into large ball. Melt the chocolate chips and shortening in a double-boiler or microwave-safe bowl. Place with stem up on waxed paper-lined baking sheet. each) jars .
3. substituting 12-14 fortune cookies for marshmallows. Remove from refrigerator 1 hour before serving. In saucepan. Add marggarine. place popped corn. When mixture is cool. stirring constantly with two forks.thermometer.187 Variation:CHOCOLATE-COVERED FORTUNE COOKIES Follow directions above. Stir in vanilla. 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. coarsly chopped .Leave plain or sprinkle with toppings as desired. in it. water. 6.OR walnuts. Slowly pour hot syrup over popped corn. 2. Continue stirring until corn is coated and syrup loses its gloss. Cook over moderate heat to 240 degrees F on candy. corn syrup and salt. mix sugar. 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 . store in tightly covered containers. add chocolate. when it is melted. 4.
cream. with the chocolate pieces showing in the middle and on top . Source: Magazine 1985-1987 Note: the picture of this shows the fudge to be very light in color.You can also do this by hand or with a beater.chopped Combine the sugar. boil gently. corn syrup and salt in a heavy. but the food processor is definitely easiest. 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 . Cool for 5 minutes.inch squares. Remove from heat. Kahlua butter: place the butter. large saucepan. Cut into 1. softened /2 cConfectioners' sugar tb Kahlua have all ingredients at room temperature and place them in the machine. Cool completely on a wire rack.188 1 tVanilla extract 2Extra-large eggs 2/3 cMilk -----------------------KAHLUA BUTTER---------------------------oz Unsalted butter. almost like nougat. until mixture reaches 238F on the candy thermometer or soft ball stage. milk. Sprinkle evenly with half of the chocolate pieces. stirring constantly. and press start. Beat in vigorously until the mixture begins to thicken and lose its glossy look. Process until smooth. Add the vanilla. or Sweet Bread. sugar and Kahlua in a food processor. stirring occasionally. Pour half the fudge into a well buttered 8x8x2-inch baking pan. Bring slowly to boiling. about 5 minutes. Sprinkle with the remaining chocolate pieces. until the sugar dissolves. Pour in the remaining fudge. Program for Yeast Bread Light.
Or A Mixture Of 1 .Use Dried Buttermilk . cream the shortening.Vinegar And Enough Milk . mixing well. alternately with the buttermilk. . stirring occasionally. to the creamed mixture.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.Drop by teaspoonfuls onto waxed paper. Chill.Preheat the oven to 350 Degrees F. Add.Grease and flour two 9-inch round baking pans. sugar and vanilla together until light and fluffy.Combine the flour. Add the eggs and beat until well blended.Remove from heat. Pour the batter into the prepared pans.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. blending well. stir in oats and peanuts. baking soda and salt. Blend in the cocoa mixture.In a larger mixer bowl. dividing evenly.Tb Plus 1 Ts White .Bake for 35 to 40 . uncooked 1 cSalted peanuts Melt chocolate and butterscotch pieces in top of double boiler over hot (not boiling) water.189 Chocolate-Scotch Drops Yield: 30 Cookies 6 oz Semi-sweet chocolate pieces 6 oz Butterscotch pieces 1 1/2 cQuick Quaker Oats. Chocolatetown Special Cake Yield: 12 Servings 1/2 cCocoa 1/2 c.
until it is /4-inch thick. or mix them in a food processor fitted with the metal chopping blade for about 30 seconds. also liberally dusted with 10X sugar. Transfer them to wire racks.190 minutes or until a wooden pick. The mixture will be about as thick as fondant. Space the meringues about 1 1/2 inches apart on baking sheets. Cool the meringues for about 5 minutes on the baking sheets. With a 1 1/2-inch cutter dipped in 10X sugar. Beat all the ingredients together at the highest mixer speed for about 1 minute. cut the meringue into small circles. well-dusted with powdered sugar. Chunky Triple-chocolate Cookies Yield: 48 Servings 8 oz Semisweet chocolate 3 oz Unsweetened chocolate 1/2 cButter (unsalted) 3Eggs. inserted in the center. on wire racks. 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 .OR pecans PREHEAT THE OVEN TO 300F. With a stockinette. roll the mixture on a board. until cold. Bake them uncovered for 15 minutes. comes out clean.covered rolling pin. carefully loosen them. Frost with One Bowl Buttercream frosting and garnish as desired. room temperature 1 1/2 cSugar 2 tVanilla . store them in airtight containers. Reroll the scraps and cut as many meringues as possible.Cool for 10 minutes in the pans then remove the cakes and cool. The baking sheets should be liberally dusted with flour. with a spatula. then. When they are cool.
5 minutes.fo Bake at 300 degrees F. Stir in chips and nuts. melted 2 oz Unsweetened baking chocolate 2 TMargarine 16 oz Cream cheese. chopped 4 oz Semisweet chocolate. Beat eggs with sugar until ribbon forms when beaters are lifted(10 minutes). Beat in chocolate mix. then on wire racks. sugar and margarine. Dip one side of cooled cookies in melted chocolate. Drop batter by teaspoonsful 2 inches apart on cookie sheet.191 2/3 cFlour 1/2 cBaking powder 1/4 tSalt 1 1/2 cSemisweet chocolate chips 1 1/2 cWalnuts. Stir into chocolate mix until just combined. baking powder and salt in bowl. 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 (3.5 oz can) 1 cSour cream 2 TSugar 2 TBrandy Combine crumbs. Melt chocolate with butter in double boiler. 2 minutes. Grease 3 cookie sheets.. Cool on sheets. Combine flour. Makes 4 dozen. and vanilla.Loosen cake from rim of pan. press onto bottom of 9-inch spring. Coconut Chocolate Cheesecake Yield: 10 Servings 1 cGraham cracker crumbs 3 TSugar 3 TMargarine. melted Preheat oven to 325 F. Cool.
baking soda. with an electric mixer set on high.finely crushed 1 TSugar 1/3 cButter or margarine. beating well after each addition. Remove 2 cups of the chocolate mixture and cover with plastic wrap. cool completely on racks. Add eggs. Blend 1 T milk into the reserved chocolate mixture for frosting. 1/2 c shortening and vanilla in a large mixing bowl. large 3/4 cMilk 1 TMilk Sift the cake flour. beating well after each addition. beating well after each addition.Top with second layer and frost sides and top with remaining frosting. Reserve for frosting. sifted 1/4 c.Spread batter in 2 greased and waxed paper lined 9-inch round cake pans.Cool in pans on racks for 10 minutes.hot water 4 oz Baking chocolate 1/4 cVegetable shortening 3Eggs. Add confectioners' sugar alternately with hot water and chocolate (melted and cooled to room temperature) to cream cheese mixture.192 Yield: 12 Servings 2 cCake flour. Combine cream cheese.Bake in preheated 350 degree F. Creamy Chocolate Cheesecake Yield: 10 Servings 1 cSalted or unsalted pretzels . melted 16 oz Cream cheese. and salt together and set aside. sifted 1 1/2 tBaking soda 1 tSalt 6 oz Cream cheese 1/2 cVegetable shortening 2 tVanilla extract 6 cConfectioners' sugar. Blend 1/4 cup shortening into remaining chocolate mixture. oven for 35 minutes or until cakes test done.Blend until smooth. Remove from pans. softened 1 cSugar 1/3 cHershey's european style co 2Eggs 1 cDairy sour cream 2 tVanilla extract . Add dry ingredients alternately with 1/4 cup of milk. Place one layer on serving plate and spread with frosting. Beat. until light and fluffy. one at a time.
Gradually beat in 1 cup sugar and cocoa. Silver Spring. Spread over cooled brownies. Add eggs. For crust. Bake 35 minutes. MD ---BROWNIES--1 cSugar 1/2 cButter 4Eggs. one at a time. Bake as directed. Blend in vanilla and chocolate syrup. Stir in sour cream and vanilla. leave cheesecake in oven 20 minutes without opening door. cream sugar and butter. make mint layer by mixing together sugar. Preheat oven to 350 . stir in butter.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. Bake 35 minutes or until edges are set (edges may crack slightly). Pour batter into greased 9 x 13-inch pan. beaten 1 cFlour 1/2 tSalt 1 tVanilla 1cn (16 oz) chocolate syrup -------------------CREME DE MENTHE LAYER-----------------------. cool slightly. Garnish as desired. melt chocolate chips and butter together until smooth. Turn off oven. Creamy Chocolate Cheesecake Squares ~ Double ingredients above for pretzel crust. Creme de Menthe Chocolate Squares Yield: 24. Bake 8 minutes. In a large bowl. Press mixture on bottom of 9" springform pan. Bake at 350 for 30 minutes. To make glaze. blend well. Terria Upshur.193 Recipe by: Hershey's add Heat oven to 350F. Press mixture firmly on bottom of buttered 13/9/x2" baking pan. in medium bowl combine crushed pretzels and tbsp sugar. Remove from oven. creme de menthe and butter. beating well after each addition. Prepare cheesecake using recipe above. cover and refrigerate. Remove from oven. Cool and spread thinly over mint layer. Pour into pan. Add flour and salt and mix well. . Cool in pan. Add beaten eggs and blend well. Cool completely. While brownies are cooling. Cool completely. In large mixer bowl beat cream cheese until smooth and fluffy.
Beat the egg whites until foamy. Spoon into serving bowl.fudge. 1 cPecan pieces 6Deep dark chocolate . room temperature.Gradually add remaining 10x sugar and beat until stiff peaks form. c ookies* 1 tUnsalted butter. Cut into small squares. .Remove from 'fridge' about 30 minutes before serving. cool. stir in cocoa until smooth. Whip cream in chilled steel or glass bowl until stiff. melted -----chocolate chees ecake. These brownies freeze well.Thaw at room temperature for two hours. beat egg yolks with 1/2 c 10x sugar until light and fluffy. In a large bowl. 6Eggs. 1 1/4 c10x sugar 3 T10x sugar 2 TCognac 1 1/2 TStrong coffee Melt butter. Gently fold cocoa mixture (#1) into egg yolk mix (#3).Set aside. . well-chilled. Dark and Dense Chocolate Mousse Yield: 10 Servings 3/4 cSweet butter 1 1/2 cCocoa 1 cHeavy cream. *Gently* fold in whipped cream (#2).Mix in cognac and coffee.*Gently* fold in egg whites (#4). set aside.Cover and chill overnight. Dark Chocolate and Pumpkin Cheesecake Yield: 12 Servings -----chocolate .194 Chill until ready to serve. .pecan cookie crust.
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. broken . Dark Chocolate Brownies Yield: 16 Servings 2/3 cUnsalted butter 2 oz Unsweetened chocolate cut .into small pieces 1 cGranulated sugar . the flour.chocolate ganache. softened 3/4 cGranulated sugar 1/2 tSalt 3Eggs 1 tPure vanilla extract -----pumpkin cheesecake----2 tUnsalted butter. To prepare the pumpkin cheesecake.oz pieces 1/4 cBrewed coffee 3/4 lb Cream cheese. To prepare the chocolate cheesecake. Place l pound softened cream cheese. . Remove from the heat and stir until smooth. and 1/2 tsp salt in t Keep at room temperature while preparing the pumpkin cheesecake batter. 3/4 cup sugar.195 -8 oz Semisweet chocolate. Preheat the oven to 325 degrees Fahrenheit. and 1/2 tsp Scrape down the bowl. melted 1 lb Cream cheese. Add 3 eggs one at a time. Gently press down The cheesecake can now be released from the spring form pan. softened 3/4 cGranulated sugar 2 TAll-purpose flower 1/2 tSalt 3Eggs 1 tPure vanilla extract 1 cPumpkin. coat the inside of a 9-by 1 1/2 inch cak Set aside until needed. 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. puree 1/4 tGround cinnamon 1/4 tGround allspice 1/8 tGround cloves -----semisweet . Place 3/4 pound softened cream cheese. 3/4 cup sugar.into small pieces 2 oz Semisweet chocolate cut . Toast the pecan pieces on a bak Coat the bottom of a 9-by 3-inch springform pan with 1 tsp melted butter.
Melt the butter with the four squares of chocolate in a large saucepan over low heat. pushing it well into the corners and smoothing the top. eggs (one at a time). packed 3Jumbo eggs 1 1/2 cSifted all-purpose flour 1/2 tSalt 2 tVanilla 1 1/2 cCoarsely chopped walnuts . vanilla and nuts. Cut them into large squares. toasted chopped 1Almonds.Remove from heat. until stiff. unsweetened GENOISE 10Eggs. sliced. whole MERINGUE LAYER Meringue:Combine egg whites and sugar in the top of a double boiler. Spread the batter into a well-buttered 9-by-9-by-2-inch baking pan. unsweetened 1 TButter. + 2 T 2 TCocoa powder. Cool the brownies in the upright pan on a wire rack for at least 30 minutes. salt.Pour into mixing bowl and beat about 15 minutes at medium speed.Grease a 10" springform . Heat to lukewarm.Quickly fold in the cocoa to prevent the meringue from falling. beaten 3/4 cSugar 1 1/2 cFlour. stirring often.OR pecans PREHEAT THE OVEN TO 375F.196 3/4 cLight brown sugar. Remove the pan from the heat and mix in the granulated and brown sugars. additional 12Hazelnuts. or until the brownies feel fairly firm and begin to pull away from the sides of the pan. flour. Bake the brownies uncovered for 35 to 40 minutes. 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. Death By Chocolate Yield: 6 Servings 1/3 cEgg white 3/4 cSugar 2 TCocoa powder.
at least four to six hours. forming a spiral on the bottom of the springform pan. Bake at 250 degrees for 2 hours. Place one slice over the ganache and meringue layer. line with baking parchment. Combine beaten eggs and sugar in the top of the double boiler. Genoise: Grease a 10" x 3" round baking pan. Top with the second layer of cake. one at a time.Pipe meringue through a pastry bag using the round tube. starting from the center and working out toward the sides until the bottom is completely covered. Fold in the butter.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. Assembly: Spoon half the ganache over the meringue layer in the pan and smooth evenly over the surface. Lightly fold a quarter of the beaten egg whites into the chocolate. and grease again. Add the chopped chocolate (or chocolate chips) stirring until completely melted and blended well. Remove from pan.Pour into the prepared pan and bake at degrees 35 to 40 minutes. Add yolks. Fold in the remaining egg whites. Remove from the heat. Carefully line the sides of the cake with chopped toasted almonds. Cut the chocolate Genoise into two 1/4" slices. or until the batter forms a ribbon. Pour into a mixing bowl and beat on high speed about 10 minutes. and remove from the heat. or until the cake springs back when lightly touched and a toothpick comes out clean. cut . lightly but thoroughly.Blend well. Beat the egg whites until soft peaks form. beating well . 3.Cool thoroughly. line with parchment paper. room temp.Spoon the remaining mousse over the cake and chill until set. Heat to lukewarm. Chill. Mousse: Melt chocolate in the top of a double boiler over simmering water. spoon remaining ganache on the cake.Beat in the egg yolks. Remove pan from the heat and cool.197 pan.Sift the flour and cocoa into the batter and fold to combine. Decorate the top with hazelnut roses by placing the whole hazelnuts evenly around the top of the cake. reserving the rest of the cake for another use. then place almond slices around each hazelnut to resemble petals. Allow to cool in the pan. one at a time. Cover with about half the mousse. Ganache: Heat chocolate and cream together in the top of the double boiler over simmering water until the chocolate melts. Just before serving.chocolate or chips 6Egg yolks 5 oz Butter. 2. Decadent Chocolate Bread Pudding Yield: 12 Servings 1 1/4 cHeavy cream 1/2 cPlus 2 T sugar 10 oz Finely chopped semi-sweet . and grease again.
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
Over medium heat. Add nuts. In large mixer bowl. Top with reserved crumb mixture. can 6 oz Chocolate chips.On low speed.Pour pie filling into backed and cooled pie shell and chill 2 to 4 hours before serving. Cut into bars. cream together the softened butter and the confectioners sugar until smooth. baked . chopped 14 oz Condensed (not evaporated) .Beat until smooth.Blend in the vanilla and then add the eggs a few at a time. .Brandy Cream ( see recipe) In the bowl of an electric mixer.beaten Whipped cream or Chocolate . scraping the bottom and sides of the bowl often to ensure even mixing. oil and egg over medium speed until crumbly. cook and stir until chips melt. Store loosely covered at room temperature. In small saucepan. Double Chocolate Ice Box Pie Yield: 8 Servings 110-inch pie shell.& cooled 2 1/2Sticks butter softened . beat cake mix. Cool.m lk. Bake 25 to 30 minutes or until bubbly. Top with whipped cream or Chocolate Brandy Cream.201 1/3 cVegetable oil 1Egg 1 cNuts.to room temp (about 2/3 lb) 1 3/4 cConfectioners' sugar. semisweet 1 tVanilla extract ds salt Preheat oven to 350 degrees. press remainder firmly on bottom of greased 13 x " baking pan. combine remaining ingredients. Reserving 1 1/2 cups crumb mixture. sifted 1 1/4 cCocoa powder. scraping down the bottom and sides of the bowl carefully after each addition. sifted 2 tVanilla 7Eggs. add the sifted cocoa and beat until smooth. Pour evenly over prepared crust.
Stir in remaining 3/4 cup of mint-chocolate chips and nuts. combine butter.chocolate pudding 1/2 cThawed low-cal nondairy . Granulated 1/2 tVanilla Extract 1Egg. brown sugar. * 1 1/4 cFlour.Bake at degrees F. Set aside.In a large bowl. remove from cookie sheets. beat well. Gradually blend in the flour mixture.In a small bowl. +++ Preheat oven to 375 degrees F. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Remove from heat. 3/4 cup of the mint-chocolate chips.Melt over hot (not boiling) water. Large 1/2 cNuts. In a small mixing bowl. baking soda and salt. Chopped *Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided in half for this recipe.202 Double Chocolate Mint Chip Cookies Yield: 6 Servings 1 1/2 cMint-Chocolate Chips. mix together the nondairy topping and the .topping 1 TChocolate syrup 1 oz Chopped toasted almonds 2Cherries. prepare the pudding. sugar. spoon 1/4 of the pudding mixture. Add melted chips and egg. Allow to stand 2 to 3 minutes. Firmly Packed 1/4 cSugar. and vanilla extract. cut in half Using milk. combine flour. cool to room temperature. In to each of four 4 oz dessert dishes. Unbleached 3/4 tBaking Soda 1/2 tSalt 1/2 cButter.Cool completely on wire racks. Softened 1/2 cBrown Sugar. Double Chocolate Nut Treat Yield: 4 Servings 2 cSkim milk or nonfat milk 1Envelope (small box) low-cal . beat until creamy. set aside. stir until smooth. for 8 to 10 minutes.
Cal 182 (23% from fat) / Prot 4. Put 1/4 of this mixture on top of the pudding mixtures and set aside. cook 1 minute. Sprinkle each dessert dish with 1/4 of the almonds and top with 1/2 cherry.2g / Fiber 0. chopped 1 tVanilla extract Combine first 5 ingredients in a saucepan. stir well. Bring to a boil over medium heat. 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. Gradually add milk. stirring constantly. Remove from heat.8mg / Sodium 126mg / Calcium 138mg Double Chocolate Souffle Yield: 6 Servings 6 oz Semi-sweet chocolate 1/2 cMilk 1/2 cSugar .8g / Fat 4. Refrigerate for 30 minutes. Add chocoloate. stirring constantly.2g / Chol 8mg Iron 0. Poly g) / Carb 31. stirring with a whisk.4g.203 chocolate syrup. Pour into a bowl. Mono 1. stir in vanila. cover and chill 2 hours. Yield: 4 1/2-cup servings.6g (Sat 3g.
Coat the pan with flour. separated /2 tb Sugar ---------------------------SAUCE-------------------------------oz White chocolate . stir in milk and sugar.reserve. Serve at once. Fold in grated chocolate pieces. Combine the eggs.in small pieces 2 oz Unsweetened chocolate chopped . softened tb Bourbon Eggs.Stir the mixture until it is smooth. Butter a 1 1/2 quart souffle dish and lightly sprinkle with sugar. To prepare cake. tapping out the excess. and then butter it. Remove from heat. Double Dark Chocolate Cake with White Chocolate Sauce Yield: 10 Servings ---CAKE--1 cHeavy cream 10 1/2 oz Semi-sweet chocolate chopped .beat in egg yolks one at a time. Bake at 350 until puffed and set.in small pieces 5Eggs 1/3 cSugar 1 tVanilla extract --------------------------FROSTING------------------------------oz Semi-sweet chocolate tb Butter. Pour in souffle mixture. about 35 minutes.Set the bowl over simmering water and whisk the mixture constantly until it is hot. chocolate coarsely in chunks. uncovered. sugar and vanilla in a large bowl.Butter the pan. Fold remaining whites lightly into chocolate mixture. Beat egg whites stiff with salt.Set aside.Cover the pan and let it stand for 5 minutes. Bring the cream to a boil in a heavy 3-quart saucepan. Let cool.chopped in small pieces cHeavy cream Serves: 8-12 Preheat oven to 350 F. cut a round of wax paper or parchment to fit the bottom of a 9-inch round cake pan. Melt remaining chocolate. about . fit in the paper.204 4Egg yolks 5Egg whites pn Salt Grate **2** oz. Fold about /4 of whites into chocolate mixture thoroughly.Remove it from the heat and stir in both chocolates.
To serve the cake. then pour a small pool onto each serving plate. beating until stiff peaks form. then cooled to room temperature for serving. then remove it and place on a rack to cool completely.into pie . or until a toothpick inserted in the center comes out clean. cooled.Let the cake cool for 30 minutes in the water. then warmed slightly to blend it.Stir the sauce.Fold one-quarter of the mixture into the chocolate and blend well. place the white chocolate in the top part of a double boiler over simmering water.Cool to room temperature.Remove the pan from the heat and let the mixture cool for 10 minutes. run a knife around the edge of the pan and invert onto a serving dish. Place a slice of cake on the sauce. To prepare the sauce.Pipe the mixture over the top of the cake. combine the chocolate and butter in the upper part of a large double boiler. scoop the frosting gently into a pastry tube fitted with a fairly wide (Number 4) star tube. about 2 minutes.baking c hocolate. With a whisk. one at a time.Pour the batter into the cake pan and smooth the top. then high speed until the mixture has tripled in volume. Bake in the center of the oven for 50 minutes.Gradually add the sugar. broken .Stir until it is melted. stir one-third of the egg mixture into the chocolate. about 8 minutes.Gently remove the paper.Add the cream and stir for a minute. let it reach room temperature. Easy Chocolate Cheese Pie Yield: 1 Serving 4 oz Unsweetened . blending until the whites are barely incorporated.Remove the bowl from the heat and beat with an electric mixer on moderate.(The sauce can be chilled. Beat the egg whites to form soft peaks. and it is as thick as a soft meringue.Chill for at least 2 hours.When it is completely cooled.You can chill the cake for as long as 2 days.Add the bourbon and stir. which will take about 3 hours. Gently fold in the remainder with a rubber spatula.) To assemble the cake. blending until only a few chocolate streaks remain.Set over simmering water and stir occasionally until they are melted.Place it in a larger pan and carefully pour in boiling water to reach halfway up the sides.205 2 minutes.Fold in the remaining whites with a rubber spatula. whisk in the egg yolks. To prepare the frosting.
set aside. beat butter.(optional) In small microwave-safe bowl. Refrigerate until firm. softened 1 tMilk 2 cFrozen non-dairy whipped . Vanilla Wafers. Spoon into prepared crust. Microwave at HIGH (100%) 1 to 1 1/2 minutes or until chocolate is melted and smooth when stirred. * *Add the liqueur to taste.topping.) Additional whipped topping --.(6 oz. In small mixer bowl. sugar. Serve with additional whipped topping. Melt the chocolate in a double boiler and allow to cool until tepid. Blend in chocolate. SUGGESTED DIPPERS:Fresh Or Dried Fruit. Pou Easy Chocolate Fudge .206 1/4 cButter or margarine softened 3/4 cSugar 3 oz Cream cheese.6 to 8 servings. Gradually blend in whipped topping. Blend Makes about 1 1/2 cups of dipping sauce. cream cheese and milk until well blended and smooth. thawed [cool whi 18-inch packaged crumb crust --. Ladyfingers. place chocolate. Easy Chocolate Dipping Sauce Yield: 4 Servings 8 oz Milk chocolate 1/2 cWhipping cream Hazelnut-flavored liqueur. if desired.
fruit pieces. Remove from heat. then continue boiling slowly for 5 minutes.Add chocolate chips and marshmallow cream. combine sugar. Cool at room temperature. then wrap as Xmas gifts. stirring constantly. or 48 pieces. Pour into buttered 13x9 inch pan. and salt. Stir in vanilla and chopped walnuts. Cover and cook on high 30 minutes. . butter.(2 layers of four. Can be re-heated. cook on low 1 hour longer.Chips (12 oz. Dip pieces of pound or angel food cake. marshmallows. 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. with waxed paper between layers) into each. Stir well. then place 8 pieces. Easy Chocolate Fudge Sauce/fondue Yield: 12 Servings 2package Semi-Sweet Chocolate . chopped In a large sauce pan. Bring to a boil. Blend until smooth. etc. cookies. cover.Especially nice for teachers. each) 1 1/4 cEvaporated Milk 1/4 cSugar 2 tVanilla Extract 1 TFruit Flavored Liqueur Place all ingredients in cooker. * I line white candy boxes with waxed paper. milk. magdalenas.
chips 2 cWhipping cream.Pour into the prepared pan and cover. Stir in milk. Unmold and remove waxed paper. Beat the whipping cream in a large mixer bowl. Easy Chocolate Terrine Yield: 10 Servings 8 oz German sweet chocolate 1/3 cWater 8 oz Pkg cream cheese.Freeze for 6 hours or until firm. Melt Beat in vanilla and chocolate mixture. Finely chop the mini chips by hand or in a food processor and set aside. Beat the egg yolks. Cut terrine into slices and serve with topping mixture. chilled Line a 9 X 5 X 3-inch loaf pan with foil and set aside. with a wire whisk. blending in the sweetened milk and vanilla.Add liqueur to remaining La Creme. blending well.Chill until firm.208 Easy Chocolate Sprinkled Ice Cream Yield: 6 Servings 3lg Egg yolks 14 oz Sweetened condensed milk. 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.Fold in 3 C of the La Creme. in a large mixing bowl. Spread into lined pan. about hours. . 1 3 TWater 1 TVanilla extract 1 cSemi-sweet mini chocolate . just until stiff then fold in with the chocolate into the egg mixture. line bottom and sides with waxed paper.
melted 1 TLemon juice 1 tVanilla 3/4 cChocolate chips.Cover and freeze for 6 hours or until firm.Pour the mixture into the prepared pan.Add milk. unsweetened 1 tBaking soda 1/2 t-Salt 3/4 cMilk 1/2 cBanana. . To serve. baking soda and salt. Make well in centre of ingredients. in a large mixer bowl. blending well. Easy Double Chocolate Ice Cream Yield: 6 Servings 2 cWhipping Cream.Beat the whipping cream and the cocoa together. Combine the sweetened condensed milk and syrup. lemon juice and vanilla. Mix together flour. Pour into greased 9" square cake pan. Cool completely. Stir in chocolate chips. sugar.Beat with fork till well blended. all purpose 1 cSugar 2 TCocoa. butter. Chilled 2 TCocoa 14 oz Sweetened Condensed Milk 1/3 cChocolate Syrup Line a 9 X 5 X 3-inch loaf pan with foil. mashed ripe 1/3 cButter. semisweet Icing sugar Preheat oven to 350F.209 Easy Double Chocolate Banana Snack Cake Yield: 1 Serving 2 cFlour. beating until stiff. then fold in the whipped cream mixture. about 2 minutes. Bake in 350F oven for 45-50 minutes or till done. cocoa. banana. sprinkle with icing sugar.
large 1 tVanilla extract 1/2 cMilk ---cinnamon whipped cream--2 cHeavy whipping cream 1/4 cSugar 2 tVanilla extract 1/2 tCinnamon.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. test done. baking soda and salt. ground 4 oz Semisweet chocolate 1/2 c. the flour. palce the vinegar. In the first hole. Sift into an ungreased 9x13 pan. Combine cocoa and sugar in a small bowl and stir into the flour mixture. melted 2 cCold Water Preheat oven to 350oF. The vanilla goes in the second hole. unbleached. Pour water over all. ground 1/8 tCloves. brewed strong coffee 1/2 cButter or regular margarine 1 cSugar 2Eggs. The third hole is filled with the melted butter. Bake 35-45 minutes until done. *** Can be halved and placed in a 8 or 9 inch square pan. sifted 2 tBaking powder 1 tCinnamon. Stir with a fork. mix in flour with a spatula. Make 3 holes in mixture. ground . Egyptian Chocolate Cake Yield: 12 Servings 1 3/4 cFlour.
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. one at a time.Remove from heat and cool to room temperature. baking powder. cinnamon and cloves together. Combine flour.Hence the name. Frost sides and top with remaining Cinnamon Whipped Cream.Combine cream. soda. optional ---PER COOKIE:--103Calories 1 gProtein 6 gFat 62 mg Sodium 13 gCarbohydrates 15 mg Cholesterol Preheat oven to 325~. stirring constantly. Cool in pans on racks for 10 minutes. chopped. Refrigerate until serving time.Cream the butter and sugar together in a mixing bowl.The whipped cream frosting was added later but really adds to the recipe.Cook over low heat until the chocolate is melted. beating well after each addition. place one cake layer on serving plate. CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. vanilla. until they are light and fluffy. Pour batter into 2 greased and waxed paper-lined 8-inch cake pans.Work Time 50Min . Beat in vanilla and chocolate mixture. & salt.Use an electric mixer set on medium speed. NOTE: The original recipe came from a GI who found it in Egypt when he was stationed there.211 Sift the flour.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. and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. To assemble the cake. beating well after each addition. With an electric . oven for 30 minutes or until cake tests done. Spread with Cinnamon Whipped Cream. DO NOT overbeat or you will have butter instead of whipped cream. cool completely on racks.Add eggs. set aside. sugar. Remove from pans. Combine chocolate and coffee in small saucepan. Bake in a preheated 350 degree F.
combine flour. Fairfax Chocolate Icing Yield: 1 Serving 2Chocolate. Remove from heat. cocoa. light or dark 3Egg whites Spray cookie sheet with cooking spray. butter and vanilla. & sugars till creamy. baking soda and salt. & beat in flour mixture. Bake until edges are golden. semi-sweet square 3 TButter 6 TWater 6Marshmallows 1/2 cConfectioners sugar 1 tVanilla Mix chocolate. Drop heaping teaspoonfuls onto ungreased baking sheets about 2"s apart. bitter squares 2Chocolate. Cool completely. Reduce to low speed. beat butter.In large bowl. add marshmallows.212 mixer set at medium speed. about 12 to 15 minutes. Beat until thick enough to spread.Stir in corn syrup and egg whites until blended (dough will be thick and slightly sticky). sugar. Stir in chocolate chips (& walnuts). Cook about 5 minutes. 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.Bake in 350 F oven .Drop by rounded teaspoonfuls onto prepared cookie sheets. Beat in vanilla & egg. sugar and water together.
Makes about 2-1/2 dozen. g protein. Each serving provides: 0 g total fat. light or dark Confectioners' sugar (opt. 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.Bake in 350 F oven 35 minutes or until toothpick inserted in center comes out clean.Cool in pan on wire rack.213 to 9 minutes or just until set (cookies will be soft when pressed). 160 mg sodium Fiesta Hot Chocolate Yield: 4 Servings . Each cookie provides: 0 g total fat.) Spray 9-inch square pan with cooking spray. 34 g carbohydrate. sprinkle with confectioners' sugar. 1 g protein. 13 g carbohydrate.In large bowl combine next seven ingredients. Pour into prepared pan. Gradually add to dry ingredients. Do not overbake. 140 Calories.In medium bowl stir sugar and water until sugar is almost dissolved. stirring until smooth. stir until blended. Add egg whites and corn syrup.Cool on wire rack. 0 mg cholesterol.If desired. 60 Calories. 0 mg cholesterol.
Gently fold the whipped cream into the chocolate mixture. reduce heat. Preheat the oven to 350 F. In anther medium bowl place the heavy cream and whip it until it is stiff. Turn off the heat and let the cake sit in the oven for another 15 minutes. whole 1Cinnamon Stick.Simmer uncovered for 5 minutes (DO NOT boil).Place the pan in a baking dish that is half filled with hot water. Unbleached 1/4 cDark Brown Sugar.Stir in brown sugar.Pour into 4 cups or mugs.Serve with whipped cream and cinnamon sticks. Add the melted chocolate and coffee.214 1/2 cCocoa 1 TFlour. or until eggs are light in color. melted 1/4 cStrong coffee 1 tVanilla extract In a medium bowl place the eggs and sugar.Stir in powdered sugar and vanilla. remove cloves and cinnamon.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 1 stick cinnamon.Remove from heat. and stir them in until the mixture is smooth. cloves.Beat with molinillo.Heat just to boiling over medium heat. Pour the mixture into a buttered 9" springform pan. wire whisk or hand beater until foamy. Flourless Chocolate Mousse Cake Yield: 8 Servings 6Eggs 1/2 cSugar 1 lb Semi-sweet chocolate. and beat them together for to 4 minutes. . Remove the cake from the oven and let it cool for 30 minutes. Add the vanilla and stir it in. stirring constantly.Bake the mousse cake in the water bath for 1 hour. Packed 4 cMilk 3Cloves. milk.
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. (1. . sugar and yogurt cheese. stir until well blended.3oz) 1/2 cCold skim milk Maraschino cherries. Frozen Chocolate . Melt the chocolate first.Sprinkle on some powdered sugar and serve it with vanilla ice cream. no ge 1/4 cMaraschino cherries.Cherry Yogurt Cups Yield: 1 Serving 1/4 cHershey's cocoa 1/4 cSugar ==yogurt cheese made from 16 oz Lowfat vanilla yogurt. dense. chopped (optional) Line muffine pan with paper bake cups (2-1/2" in diameter) In medium bowl combine cocoa.215 "This is a wonderful. halved Almonds. almost brownie-like cake. finely 1/4 cSliced almonds 1/2 tVanilla 1/4 tAlmond extract 1Whipped topping. 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.
Before serving allow to stand at room temp about 5 minutes. In] small deep bowl. almonds. Heat in microwave oven. Remove yogurt from cheesecloth.In small microwavable bowl.Line a non-rusting colander or sleive with a lrg piece of double thickness cheesecloth. combine topping mix and milk. ripe 1/3 cChocolate chips. Refrigerate until liquid no longer drains from yogurt.216 Stir in cherries. combine chocolate chips and peanut butter. spread. Wrap in wax paper or plastic wrap and freeze till mixture is set. Spoon yogurt into prepared colander.cut-up . Prepare as pkg directs. Frozen Chocolate Banana Pops Yield: 1 Serving 3Bananas. mixture will freeze immediately. discard liquid. Frozen Chocolate-Peanut Butter Pie Yield: 8 Servings 1 1/2 cHeavy cream 4 oz Semisweet chocolate squares . Spoon into bake cups. 15 to 20 minutes. Wrap tightly in plastic wrap or in a plastic freezer bag and freeze till firm. about 24 hours. mixture evenly over bananas. 'To make yogurt cheese. freeze until firm. Using a knife. cover. vanilla and almond extract. Makes 12 servings. semisweet 1/3 cPeanut butter Peel bananas. Cover. place colander over a deep bowl. Wrap well and store in freezer. on high 1 1/2 minutes or till chocolate is melted when mixture is stirred. cut each crosswise in half. 2 hours or overnight. Inset a wooden stick into the cut end of each banana piece. Gradually fold whipped toppinng into cocoa mixture.
follows) 1package (8 oz) cream cheese. In a small glass bowl. 1 to 2 mins. chopped tb Frangelico liqueur /3 cWhipping cream.217 Cocoa graham crust (recipe . Freeze 1/2 hour. combine 1/2 cup cream and chocolate. Frozen Double Chocolate Mousse Yield: 10 Servings ---CRUST--2/3 cChocolate wafer crumbs 1/3 cGraham cracker crumbs 1/4 cUnsalted butter. then fold in remaining whipped cream. Transfer pie to refrigerator 1 hour before serving. .Bake 8 minutes. In a medium bowl.coarsely chopped tb Unsalted butter For crust:Preheat oven to 350 F. Heat in microwave on High 1 to 1 1/2 mins. Freeze 6 hours or overnight. Spread filling evenly over chocolate mixture in crust. beat cream cheese. powdered sugar.Pour butter over. Spread half of chocolate mixture over bottom of Cocoa Graham Crust.Mix with fork until well-blended. or until set. chilled oz Semisweet chocolate . Then carefully spread remaining chocolate mixture over top and sprinkle peanuts over surface. Cut into wedges to serve. Wrap tightly and store in freezer.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. Meanwhile prepare filling. until melted and smooth when stirred. .Mix all crumbs in bottom of -1/2-inch springform pan. Freeze 1/2 hour.softene 1 cPowdered sugar 3/4 cPeanut butter 1/4 cPeanuts. Let cool slightly. Whip remaining 1 cup cream until stiff. beat half of whipped cream into peanut butter mixture until well mixed. melted -------------------DARK CHOCOLATE MOUSSE-----------------------oz Semi-sweet chocolate . chopped Preparation Time: 0:42 1. Press mixture firmly onto bottom of pan. and peanut butter with an electric mixer on medium until well blended and fluffy.
about 30 minutes. Pipe chocolate in decorative pattern around edge of mousse.Blend in Frangelico. Whip cream in another bowl until soft peaks form. water. whip 1 1/3 cups cream in medium bowl until peaks form.Transfer to medium bowl.) Cut frozen mousse into wedges to serve.218 Cool crust on rack.Fold 1/3 cream into white chocolate mixture. then melted chocolate.Reduce heat and simmer 2 minutes. Pour over dark chocolate mousse. Gently fold in remaining cream. smooth top. For dark chocolate mousse:Stir both chocolates in double boiler over barely simmering water until smooth and melted. Pour mixture into crust.Cool to lukewarm.Release pan sides from mousse. Stir 2 ounces of semisweet chocolate and butter in heavy small saucepan over low heat until melted and smooth.Cool to lukewarm.stirring . An original recipe from a Georgia homemaker. chocolate and butterscotch pieces in 3 quart heavy saucepan.Run knife around edges of pan to loosen. Cook over medium heat. Cover with plastic wrap.Freeze until top of mousse sets. using electric mixer. beat yolks to blend in large bowl.Gently fold in remaining cream.Fold /3 of cream into chocolate mixture.Gradually add sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. about 1 minute.Smooth sides of mousse with icing spatula. Spoon into parchment cone or pastry bag fitted with small plain tip. 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. sweetened condensed milk. Freeze until set. Stir Frangelico into white chocolate mixture.Using electric mixer.She combined three different fudge recipes and came up with this fast fix fudge that doesn't require refrigeration.Freeze until chocolate sets.Finely chop white chocolate in processor. 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. For white chocolate mousse:Bring 3/4 cup cream to boil in heavy small saucepan.Return to freezer. about 10 minutes. Cool completely. Cover mousse and freeze at least 24 hours. smooth top.Pour hot cream through feed tube and blend until mixture is smooth.
219 constantly. Fudge ( Chocolate Chip Peanut Butter ) Yield: 12 Servings 2 cSugar 2/3 cMilk 2 tCorn syrup. Continue boiling without stirring to the soft-ball stage (243 degrees F on the candy thermometer).Add the butter without stirring and cool to lukewarm. 1 pk Combine the sugar. light 1 tButter 1 tVanilla 1/2 cPeanut butter 5 3/4 oz Milk chocolate chips. (Watch carefully as this fudge has a short beating time.Remove from the heat. Makes about 3 dozen squares. milk and corn syrup in a heavy 3-quart saucepan and bring to a boil.Makes 36 pieces.) Quickly add the chocolate pieces and turn into a X 8 X 2-inch pan. Fudge ( Chocolate Marshmallow ) Yield: 6 Servings 1lg Can Evaporated milk 1/4 lb Butter 4 cSugar 2package Chocolate pieces . to soft ball stage (234F) Remove from heat. combine butter and vanilla in mixing bowl. 110 degrees F. Cool until firm then cut as marked. mark into squares. Cool and cut in 1-1/2 inch squares. Stir in walnuts. While warm. Pour hot mixture into bowl. stirring constantly.Spread into greased 9 inch square baking pan. Beat with electric mixer at high speed until mixture starts to thicken.Add the vanilla and peanut butter then beat until the mixture begins to thicken and lose its gloss. until the mixture boils.
chopped . Shape into 2 10inch long rolls.F or until it forms a soft ball in cold water. 1 serving = 1/5milk. Continue mixing with hands until fudge is smooth and shiny. Remove from bowl and mix in Rice Krispies with hands. Pour into greased 8 X 13 inch pan. To serve. Refrigerate until firm. cut into 1/2 inch thick slices. and 1/20th fruit exchange. Mix until almost smooth and sticky.Mix until blended. Stir often. Add evaporated milk and vanilla. If desired add chopped nuts. 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. Store in refrigerator.Add cocoa and artificial sweetener. 1/40th bread.( 6 Ozs ea) 1/2Jar marshmellow cream Combine first three ingredients in saucepan and cook to 234 deg. Cut into squares. 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. Remove from heat and fold in remaining ingredients.220 . Chill until firm.
Turn fudge onto board. then continue boiling slowly for 5 minutes. * I line white candy boxes with waxed paper. Microwave on full power (high) 3 minutes. Stir in vanilla and chopped walnuts. combine sugar. Store loosely covered at room temperature CREAMY DARK FUDGE Melt 2 cups of miniature marshmallows with chips and milk.221 In a large sauce pan.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. Add 1 cup milk chocolate chips and 2 cups miniature marshmallows. Bring to a boil. and salt.(2 layers of four. peel off wax paper and cut into squares.Spread evenly into wax paper lined 8 or 9 inch square pan.Add chocolate chips and marshmallow cream. Pour into buttered 13x9 inch pan. Cool at room temperature. Especially nice for teachers. Stir until chips melt and mixture is smooth. Add 1 cup milk choco. Remove from heat. CREAMY MILK CHOCOLATE FUDGE Omit 1 (6 oz) package semi sweet chips. Stir in remaining ingredients. Proceed as above. with waxed paper between layers) into each. (Line bottom and up sides for easy removal) Chill 2 hours or until firm. then place 8 pieces. . Fudge ( Foolproof Chocolate ) Yield: 6 Servings 18 oz Packages semi sweet chocolate . Blend until smooth.late chips. then wrap as Xmas gifts. Makes approximate 3 lbs. Proceed as above MILK CHOCOLATE FUDGE Omit one (6 oz) package semi sweet chips. milk. stirring constantly. Proceed as above.chips 14 oz Can EAGLE BRAND SWEETENED . or 48 pieces. butter.
Refrigerate.prepare as directed above adding 1/3 cup chunky peanut butter to batter. swirl fudge to marbleize. BUTTERSCOTCH FUDGE Omit chocolate chips and vanilla. Melt 2 (12 oz) packages butterscotch chips with sweetened milk. Refrigerate two hours or until firm. Stir in chips until melted. In three quart microwavable bowl.Refrigerate.Proceed as above. spread into prepared pan. Proceed as above.With small spatula.omit nuts. With wooden spoon beat until thick and glossy. When chips a melted.222 MEXICAN FUDGE Reduce vanilla to 1 teaspoon.MARBLE FUDGE----------------------/3 cCreamy peanut butter -----------------VARIATION .PEANUT BUTTER---------------------/3 cChunky peanut butter /3 cCreamy peanut butter Line 8 inch square baking pan with plastic wrap.Prepare as above. Variations:Marble Fudge .Spread in the prepared pan.Stir in the confectioners sugar. swirl fudge to marbelize. combine corn syrup and evaporated milk.Drop 1/3 cup creamy peanut butter over fudge in small dollops. stir in 2 tablespoons white vinegar. Variations: Peanut Butter Chocolate . 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 . Add 1 tablespoon instant coffee powder and 1 teaspoon ground cinnamon to sweetened milk.dash salt. .Microwave on high for 3 minutes.Spread in prepared pan. stir until well blended. 1/2 teaspoon maple flavoring and 1 cup chopped nuts. vanilla and nuts. Drop additional 1/3 cup creamy peanut butter over fudge in small dollops and with spatula.
. Cool to lukewarm (110 degrees). Quickly pour into greased 8x8x2'inch cakepan. 84 mg sodium.Yield:16 servings Diabetic Exchanges:one servings equals 3 fat. margarine. and chocolate in heavy 3 quart saucepan.Pour into an 8 inch square baking pan lined with foil.223 Fudge ( Old Fashioned Chocolate ) Yield: 2 Pounds 3 cSugar 3/4 cMilk 3 TMargarine 2 TSyrup. Add vanilla. stirring constantly. 31 mg cholesterol. chocolate. Beat until fudge begins to thicken and loses its gloss. Then cook. light corn 2 oz Chocolate. beat the cream cheese. milk. sweetner and vanilla until smooth. coarsely chopped Combine sugar. 3 gm protein. Stir in nuts. corn syrup. Melted and cooled 24Packets aspartame sweetner (equivalent to 1/2 cup Sugar) 1 tVanilla extract 1/2 cChopped pecans In a small mixing bowl. unsweetened 1 tVanilla extract 1 cWalnuts. 5 gm carbohydrate. Remove from heat. until temperature reaches 238 degrees or until a small amount of mixture dropped into very cold water forms a solft ball. 14 gm fat. Fudge ( Sugar Free Chocolate ) Yield: 4 Servings 16 oz Cream cheese.Cook over medium heat. stirring occasionally.Cut into 16 squares. until mixture boils. also 147 calories.Cut into squares when cold. which flattens on removal from water.Stir in pecans. softened 2 oz Unsweetened chocolate.Cover and refrigerate overnight.Serve chilled.
Bake for -35 minutes. round casserole with non.sugar 1/4 cMargarine 1Egg. In a small bowl. Carefully pour hot water over the entire mixture.224 Fudgy Chocolate Pudding Yield: 6 Servings 1 c+ 2 Tbsp. self rising flour 1/4 cUnsweetened cocoa 1/3 c+ 2 tsp. with an electric mixer.. sprinkle over the mixture in the casserole. spoon warm pudding into 6 individual serving dishes. + 2 tsps. 33 g carbohydrates 116 mg calcium. In large bowl. Sift flour and 2 Tbsps. lightly beaten 1/2 tVanilla 1/2 cSkim milk 2 cHot water Preheat oven to 400F. spoon into prepared casserole. combine the remaining 1 Tbsp. this is great with vanilla ice cream or chocolate cool whip! Each serving provides: 2 Fats. To serve. 10 g fat. 2 g dietary fiber German Sweet Chocolate Cream Cheese Brownies Yield: 16 Brownies ---BROWNIE LAYER--4 oz German Sweet Chocolate . 1 Bread. + 1 tsp. sugar. NOTE: A personal note. 5 gm protein. of the cocoa into a medium bowl. Fold into flour mixture alternately with milk.stick cooking spray.. 410 mg sodium. Beat in egg and vanilla. set aside. beat 1/4 cup of the sugar and the margarine until light and fluffy. 75 optional calories Per serving: 231 calories. 36 mg cholesterol. Spray a 1 1/2 qt. cocoa and the remaining 2 Tbsps.
cut into squares. "Half of this recipe comes from my grandmother. 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.225 1/4 cMargarine 3/4 cSugar 2Eggs 1 tVanilla 1/2 cAll-Purpose Flour 1/2 cChopped Nuts. Do not overbake. (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 . Stir in nuts. 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 . Bake at F for 35 minutes or until a toothpick inserted in center comes out almost clean. Stir sugar into melted chocolate. Spread in an 8 x 8" pan.purpose flour 1/4 teaspoons baking powder 1 1/4 tBaking soda 5 oz sweet butter. In same bowl. Spoon over brownie mixture. Cool in pan. mix cream cheese. Stir until chocolate is completely melted. egg and flour until smooth. swirl with knife to marbelize. Mix in flour until well blended. sugar.She says.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. and the other half from my husband's grandmother. softened 2 3/4 cBrown sugar 3lg Eggs 1 1/4 cButtermilk 1 1/4 tVanilla Bittersweet .
Add the eggs. making a smooth paste. 123 mg cholesterol. all-purpose flour. Heavenly Chocolate Cheesecake Yield: 10 Servings 2 cVanilla Wafers. Melted 1/2 cSugar . making a 3-layer cake. Sift together the powdered sugar and salt into a large bowl. Serves 10 to 12. Put the components together and all that's missing is a tall glass of milk.Bake for about 25 minutes. baking powder and baking soda. 225 mg sodium. Fill and frost with Bittersweet Chocolate Frosting. Divide the batter evenly among the 3 pans. 43 g fat (26 g saturated). Combine the vanilla and the milk. Set aside to cool. 1 at a time. Whisk together the cocoa and the boiling water in a bowl. 11 g protein. Let the mixture cool to lukewarm. Sift together the cake flour.226 cake. until a cake tester inserted in the middle comes out clean. beating well after each addition. 118 g carbohydrate. Put the butter and brown sugar in the bowl of an electric mixer. When the cakes are cool.Whisk the milk into the powdered sugar. Stir in the reserved cocoa paste and the vanilla. 6 g fiber. Fine Crush 1 cGround Toasted Almonds 1/2 cButter. until light and fluffy.Butter three 9-inch round cake pans. BITTERSWEET CHOCOLATE FROSTING: Melt the chocolates and the butter over a pot of simmering water." Preheat the oven to 350F. cream them on medium-high speed for 2 minutes. Add the melted chocolate mixture and stir until smooth. unmold them by running a knife around inside edge of each pan and inverting onto racks. With the paddle attachment. Decrease speed to low. PER SERVING (frosted):840 calories. and stir in the dry ingredients alternate with the buttermilk.
Set aside for 1 minute. baking soda and salt. Sift together flour. 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. combine vanilla waver crumbs. Chill until firm (about 3 hours). and melted chocolate chips. sour cream. Bake 9 to 11 minutes or until lightly browned. optional Heat oven to 375'. Set aside.Pat firmly into 9-inch springform pan. Softened 1/2 cSour Cream 1/2 tAlmond Extract 1/2 cHeavy Cream. Pour milk into small saucepan. Cool completely. Add eggs. if desired.Set aside. About . Melt over hot (not boiling) water milk chocolate chips. beat butter. covering bottom and 2 1/2 inches up the sides. Gradually add flour mixture. remove from cookie sheet to wire rack. Garnish with whipped cream and chocolate shavings. Cook over low heat. stirring constantly until gelatin dissolves. In large mixer bowl. Unflavored Gelatin 16 oz Cream Cheese. sprinkle gelatin on top.Pour into prepared pan. Drop by rounded teaspoonfuls onto ungreased cookie sheet. granulated sugar. stir until smooth. Cool slightly.Beat in gelatin mixture and almond extract.227 12 oz Milk Chocolate Chips 1/2 cMilk 1Env. butter and sugar. Fold in whipped cream. Run knife around edge of cake to separate from pan. brown sugar and vanilla until creamy. mix well. In large bowl. softened 3/4 cGranulated sugar 3/4 cLight brown sugar. beat until fluffy. Stir in milk chocolate chips and nuts. beating well. combine cream cheese. Set aside. In large bowl. packed 1 tVanilla 2Eggs 2 cHershey's milk chocolate ch 1 cChopped nuts. remove rim. beat well. Whipped Garnishes * *Garnishes to include whipped cream and chocolate shavings (optional). almonds. if desired.
stir until well blended. Bake 25 minutes or until edges begin to pull away from sides of pan. Bake at 375' for 20 minutes or until lightly browned. Hershey's Light Chocolate Cake Yield: 12 Servings 1 1/4 cFlour 1/3 cHershey's cocoa 1 tBaking soda . Stir in flour and walnuts. Cool completely. Add egg substitute.Cool in pan on wire rack.228 6 dozen cookies. Hershey's Light Chocolate Brownies Yield: 1 Serving 6 TLight corn oil spread. Pan recipe: Spread batter in greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. stir to blend. Sprinkle powdered sugar over top. 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"). * 1/2 cAll-purpose flour 1/4 cFinely chopped walnuts. About 4 dozen bars. Add sugar. cut into bars. por Applesauce 1 cSugar 1/2 cHershey's cocoa 1 tVanilla extract 1/2 cEgg substitute. stir in cocoa and vanilla.In medium saucepan over low heat. Pour batter into prepared pan.Lightly spray 8" square baking pan with light vegetable cooking spray. melt spread.
Spray two inch round pans with cooking spray. Gradually beat in flour mixture. firmly packed 1package Chocolate chips. ==============Light CoCoa Frosting============= In small mixer bowl. 1 Tbsp Hershey's CoCoa and 1/2 tsp. granulated 1 t-Salt 1 tVanilla 1 tBaking soda 2Eggs 1 cShortening. In saucepan. stir. Hilary Clinton's Chocolate Chip Cookies Yield: 1 Serving 1 1/2 cFlour 1/2 cSugar. vinegar and vanilla to mixture in sauce pan. Beat together shortening. Fill and frost top. Pour evenly into pans. brown. Drop batter by rounded teaspoonsfuls onto baking sheets.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. melt corn oil spread. In bowl. vegetable 2 cOats. Stir in rolled oats and then chocolate chips. Remove to wire racks to cool completely. Cool cookies on sheets for 2 minutes. rolled. stir in sugar. . stir flour. wisk until well blended. old fashioned 1 cSugar. Add milk. Beat on high speed of mixer about minutes or until soft peaks form. Combine flour. Remove from heat. Makes 7 dozen . cocoa and baking soda. sugars and vanilla in large bowl with electric mixer till creamy. 1/2 Cup cold skim milk. stir together 1 envelope dry whipped topping mix. Brush baking sheets lightly with vegetable oil.semisweet Preheat oven to 350F. Add eggs and beat till light and fluffy. Cook Time: Cholesterolper serving: 0 Heat oven to 350 degrees. Bake 20 minutes or until wooden pick inserted comes out clean. vanilla extract. Add dry ingredients. Cool. salt and baking soda on waxced paper. Bake in 350F oven for 8-10 minutes or till golden. Refrigerate.
etc. Add dry ingredients and liquids alternately in small amounts. 2-3" logs. Bake in greased pan in moderate oven (350) for 40 to 50 minutes. Decorate with melted chocolate chips. Add beaten yolk and chocolate. melted almond bark. cool. maraschino cherries. In large bowl. nuts. blending after each addition. Cream shortening with sugar and honey until fluffy. 1/2 cSugar 3/4 cButter. balls with indentations. balls flattened. Beat at medium speed until light and fluffy (2-3 minutes). candied fruit. bake for 7-9 minutes or until set. Fold in stiffly beaten egg white.230 Holiday Chocolate Butter Cookies Yield: 3 dozen. etc. soda and salt together. 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. (1" balls. colored sugars. combine all ingredients except flour and cocoa. beat thoroughly. Shape rounded teaspoonfuls as desired. Add 1/2 cup dry ingredients and blend. Gradually add flour and cocoa until well mixed (2-3 minutes). candies. Place 1" apart on cookie sheets. .) or use cookie press. baking powder. separated 2 oz Chocolate. melted 1/4 cWater 1/2 cSour milk 1 tVanilla Sift flour.
melt 1/2 cup semi-sweet chocolate chips over low heat. stirring until well blended. Remove from oven to wire rack. beating until light and creamy. decorator frosting in tubes. Add 1/4 cup honey. Using electric mixer beat butter until light.Chocolate Honey Glaze ----In a small saucepan. Bake at 350°F for 20 to 25 minutes. gradually add honey. baking soda and salt. or until toothpick inserted in center comes out clean.231 Honey Chocolate Cupcakes Dessert. Honey Make Mine Chocolate Sauce Dessert Yield: 1 1/4 cups . remove from pan to wire rack to cool completely. if desired. Spoon batter into 12 paper-lined or greased muffin cups. combine flour. Beat in egg. filling each 3/4 full. Birthday Cupcakes-Decorate with ready-to-spread frosting.Procedure ----In a small bowl. cocoa. 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------. set aside. assorted small candies or candy sprinkles. Let cool in pan for 5 minutes. Holiday. mixing until well blended. remove from heat. Gradually add flour mixture. Spread on cupcakes. ----. Spread top of each cupcake with Chocolate Honey Glaze. vanilla and milk.
Keep refrigerated.Use 1/3 Cup of mixture per cup . 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.butter and vanilla. in a double boiler combine the milk chocolate. combine all ingredients. Makes 1 serving. Pour into a jar. incorporating it gradually as it heats. mix well.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. Cover with waxed paper and microwave on HIGH (100%) 1 minute and stir.Then add the half and half or cream slowly. Serve over a handful of minature marshmallows and garnish with a dash of nutmeg. Stir together until completely melted and smooth. Microwave 1 to 1-1/2 minutes longer. do not boil.232 1/4 choney 1 csemi-sweet chocolate chips 2 Tbutter or margarine 1 tvanilla In a medium bowl. Cover with a lid. Hot Chocolate .
Impossible Chocolate Cream Pie Yield: 1 Pie 1 cMilk 1/4 cMargarine.** 2 TKahula. 1 cSugar 1/2 cBisquick mix . cubed and softened ** 2 1-oz squares.*** 1 tVanilla extract 1/2 tAlmond extract ---------------------CHOCOLATE TOPPING-------------------------Sour cream. carefully spread chocolate topping on top of cheesecake. beat at HIGH speed 2 minutes. *** ts Vanilla extract * 8-oz packages. * 3/4 cSugar 2/3 cBisquick baking mix 2Eggs 2Semisweet chocolate. CHOCOLATE TOPPING: Combine first 3 2Cream cheese packages.233 of boiling water. Pour into a greased 9-inch pie plate. Bake at 350^ for 25 minutes or until puffed with a dry center. Impossible Chocolate Cheesecake Yield: One 9-inch pie. melted *** Or any other coffee-flavored liqueur Mix all ingredients except chocolate topping in a mixer. 8-oz carton oz Semisweet chocolate square tb Sugar tb Kahula. softened 1 tVanilla 2Eggs 2 oz Melted unsweetened chocolate Cooled. Chill 3 hours before serving. scraping bowl often. Cool 5 minutes.
Put everything in blender for 1 min. pour into pie plate.Bake for 30 minutes until tests done with knife.Cool completely.Place all ingredients in blender container.Grease pie plate.234 Heat oven to 350 F.Top with sweetened whipped cream if desired. Bake until no indention remains when lightly touched in center. separated 1/3 cIrish cream liquer 1 lb Cream cheese 1/2 cGranulated sugar 4 oz Semisweet chocolate .(200 gr package) 1/3 Melted Filling 2Envelopes unflavored gelatin 1/4 tSalt 1 TInstant coffee granules 2 cMilk 4Eggs.Cover and blend on high 1 minute. Irish Cream and Chocolate Cheesecake Yield: 6 Servings 1 2/3 cCrushed chocolate wafers . Pour into plate. 9 x 1 1/4". about 30 minutes.Cool completly and top with whipped cream. 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.
finely chopped Not unsweetened 2 tVegetable oil "I first tasted these peels in Israel. Set aside. alternately spoon two mixtures over chocolate crust. Scrub oranges well. cook gelatin. place in a large heavy saucepan. Press into 13 x 9 inch glass FILLING. replacing the water once. and it freezes well too. Using large spoon. where they are made from the local J Line a baking sheet with wax paper.Scoop out the flesh and reserve for Let soak for about 4 hours or overnight.In saucepan. CRUST. Add water to cove Drain and repeat the process. melt chocolate in double boiler over hot water.When oranges are cool enough to handle. Let cool.chocolate.plus extra for rol 2 TFresh lemon juice 5 oz Bittersweet . . cut Put all but 1/4 c. Use knife to swirl chocolate through Israeli Chocolate-Coated Orange Peels Yield: About 80 candies. salt.) Jack Daniel's Chocolate Ice Cream . stirring const Meanwhile. coffee and milk. Cut each shell in half.Beat Transfer 1-1/2 cups of coffee mixture to small bowl and fold in chocolate. .235 This can be made a day ahead. and cut in half. 3Oranges 2 cSugar. In bowl. combine wafers and butter. of the chocolate and the oil in the top of a double boi (Store in an airtight container for up to 3 months.
Makes about 1 1/2 quarts. 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. Generously grease a 5-cup fluted or plain tube pan and dust lightly with flour. stirring briskly.Slowly add yolks to remianing cream.in pieces Whipped cream Preheat oven to 325'F. superfine sugar and eggs. broken . Bake in preheated oven 1-1/4 hours or . Strain through cheesecloth or a fine sieve. When well chilled. Turn mixture into prepared pan. stirring constantly.236 Yield: 999 Servings 7Large Egg Yolks 1 cSugar 1 cHeavy Cream 2 cCold Milk 1Vanilla Bean. Blend cocoa powder with hot water and add to flour mixture. Immediately remove from heat and cool slightly. Stir in whiskey and chill. (165'C. milk and vanilla bean in small saucepan over medium heat and bring to boil. Sift flour. baking powder and Mixed Spice into a bowl. 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.). Beat well with a wooden spoon 2 minutes or 1 minute if using an electric mixer. Place cream. Melt chocolate over hot water in the top half of a double boiler or in the microwave. Remove vanilla bean and add a small amount of cream to the yolks. Stir into cream mixture and strain once more. Add margarine. Jamaican Chocolate Cake Yield: 12 Servings 1 1/2 cSelf-rising flour 1 1/2 tBaking powder 1 tMixed Spice 3/4 cMargarine.
Carefully turn out cake onto a wire rack and cool. add rum and discard cinnamon. carefully spooon over cake. Stud top of cake with almonds. Add cinnamon and heat gently.237 until well risen and cake begins to shrink from edges of pan. Spoon syrup over cake and let stand 2 hours. all the time!-). The exact measurements for the dry stuff is unimportant. Place cake on a plate. Sift or stir 1 cup of the sugar with the cocoa powder and mix into the cheese and butter. 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 . Pipe (with a pastry bag) whipped cream around bottom of cake. softened 1 cCocoa powder 4 cPowdered sugar 2Cream. Beat well to get all the lumps out. Boil 5 minutes. or milk the cheese and butter in your mixer. Remove from heat. spreading to give a smooth even coating. Jeff's Chocolate Cream Cheese Frosting Yield: 1 Serving 8 oz Cream cheese. stirring to dissolve sugar. Sometimes (OK. and cream as needed. to a spreadable consistency. Continue adding sugar. Combine granulated sugar and 2/3 cup water in a saucepan. softened 4 oz Butter. Melt chocolate. for a more bittersweet flavor. Let stand several hours. Add some cream if the stuff gets too dry.
beat until stiff. but *before* splitting into layers. 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 . the layers will not stack well. for total of six layers. II. Gently fold in 3/4 c sour cream.Stir with a wire whisk over low heat until smooth. baking powder and cinnamon.Add cooled chocolate mixture. 2/3 c frosting.The Cake: Preheat oven to 350 degrees F. Construction: Build layers from the bottom up as follows: Cake.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. or until a straw comes out clean.Beat 'til well blended. Mix in buttermilk and coffee (dissolve coffee in an equal amount of hot water first. Sift together flour.You will need to slice the excess off *after* chilling. Line bottoms with greased wax paper. Chocolate Sour Cream Frosting: Melt remaining (1/2 c) butter. 1/3 the filling.Add 1/2 c 10x sugar and remaining (1/2 c) cocoa.) Cream 1 1/2 c butter with the sugar until light and fluffy. put in 'fridge'. 3/4 c cocoa.Bake about 35 minutes.) III. Add the eggs one at a time until thick. Set aside in 'fridge' (covered. IV. split each in half (see note at bottom. Remove to racks to cool. 9" cake pans. Put remaining frosting on sides. gradually adding 3/4 c 10x sugar until stiff.If the cake tops rose during baking. add remaining (1 1/2 c) x sugar until soft peaks form. Note: The cakes must be well-chilled before assembly.After they are cooled.) Wrap each layer in wax paper or plastic wrap.Beating on low speed. Sour Cream Filling: Beat 3/4 c heavy cream. Beat remaining (1 1/2 c) heavy cream. slowly mix in buttermilk mixture. Fold in remaining (3/4 c) sour cream. cool. Repeat above twice. or they will disintegrate under their own weight during assembly. baking soda.Grease 3 round. and freeze immediately. cake. Chill two hours before serving. After 1 hour in 'fridge'.
My daughter. Cream butter and sugar in large bowl of electri mixer. In separate bowl. whisking constantly to create a smooth mixture. blend flour. Then loosen around with silver knife. Cool another 30 minutes before removing from cake pan. one at a time. Kahlua Milk Chocolate Cheesecake Yield: 10 Servings ---cheesecake :--1 lb Cream cheese. sugar.Pour the mixture into the teflon pan and place in a water bath (a pan holding the cheesecake pan. Add eggs.German sweet chocolate 1/4 cWater 3/4 cMilk 1 tVanilla 1/2 tAlmond extract. Pour into greased and floured Bundt or tube pan. Cool pan on cake rack for 20 minutes. creaming well after each egg.In a medium-size bowl combine the eggs and Kahlua. 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. then slowly whisk in a little of the cheesecake mixture. but you might want to dust on a little powdered sugar. Blend well. and sour cream. and I developed this recipe.Butter a round springform pan. To bake the cheesecake:Preheat the oven to 300 F. . Stir chocolate in 1/4 cup water over low heat until melted. Stir in flavorings.239 . This cake really doesn't need a frosting. Another popular item when I was catering. Add melted chocolate. Add the milk chocolate mixture back into the cheesecake mixture and stir until completely blended. Bake in 325 degree oven for one hour and fifteen minutes. Bake the cheesecake until the center is .Once the cream cheese mixture is softened and lump free. add the eggs in 3 parts. scraping down the sides of the bowl often. Cool and set aside. baking powder and salt with a fork. Add flour mixture alternately with milk to creamed mixture in electric mixer. opt. whisking them together. scraping down the sides of the bowl after each addition.such as godiv. Lisa. filled halfway with water). softened 1 lb Granulated sugar 1 cSour cream 7lg Whole eggs 1/2 cKahlua 4 oz Good-quality milk ch ocolate.In another medium-size bowl place the melted milk chocolate.
Then chill in the refrigerator. 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. pressing evenly ont the bottom and sides. crush the wafers and pat the crumbs into a greased 9" pie pan. starting from the center and working out. and melted butted. and fold in the hazelnuts and cornflakes. Spread the mixture on the cooled peanut butter pie. Slowly mix in the sugar. Whip the cream and vanilla until firm. Remove from the water bath and let the cake cool completely. To prepare the hazelnut crust:In a double boiler melt the milk chocolate and butter and stir until completely dissolved.Remove from the heat.Take the cheesecake out of the refrigerator and pour the milk chocolate crust on top. whip the cream cheese until fluffy. Cool slightly. and chill in the freezer for at least 20 minutes. about 1 1/2 hours. Place back in the refrigerator and allow to set overnight.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. Fold this mixture into the remaining whipped cream until totally blended. remove the cheesecake from the refrigerator and take it out of the springform pan. smooth the top.240 solid. decorate the top with crushed peanuts and white and dark chocolate shavings before serving. Fill the pie shell. To serve: When ready to serve. Chill or freeze until ready to serve. peanut butter. For the topping. Blend 1/3 cup of the whipped cream into the peanut butter mixture. If desired. . combine all but the optional ingredients and melt them in the top of a double boiler until the chocolate melts. For the filling.
241 Kit's Chocolate Mousse Yield: 12 Servings 18 oz Semisweet chocolate 2 cHeavy cream. divided 2Eggs 1/4 tSalt 2 tVanilla extract 1 cFlour. softened 1 cSugar. 2. Marbled Double Chocolate Cheesecake Squares Yield: 20 Servings 1/2 cButter. then fold in the whites until just blended. Sprinkle on the confectioners' sugar and beat until you have firm peaks. then pipe whipped cream on top. add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. around 5 minutes. whip the cream until it forms medium-stiff peaks. Remove from the freezer and let it sit in the refrigerator overnight before serving. Stir until smooth. VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe. place the 4 egg whites in a clean copper or stainless steel bowl and whisk. Chill for 4 hours. softened 16 oz Cream cheese. Do not overbeat or the mousse will lose some of its smooth. Chill at least 4 hours before serving. preferably by hand. While the chocolate cools. then fill it with the mousse. This mousse can be poured into small individual serving dishes or into 1 larger dessert dish. Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer. Working quickly. well chilled 6Egg 2 TConfectioner's sugar 2 TCreme de cacao 1 TVanilla extract Melt the chocolate over hot water. then add the remaining cream. Let it cool until only warm. until the whites start to stiffen. (Chilling it overnight intensifies the flavor. 4. 3.) The mousse may be frozen for up to 2 weeks. 5. light texture. add the liqueur and vanilla. When it is fully incorporated. While the yolks are beating. all purpose . Beat until eggs are thick and lemon colored.Separate 4 of the eggs and set the whites aside.
Gently pour vanilla batter. I somet pepper) and what ever I can find. 1/2 cup sugar and salt until smooth.red jelly rings. In seperate bowl. melted Recipe by: Unknown Heat oven to 350 degrees F.242 1/2 cHershey's chocolate topping 1/4 cHershey cocoa 1/4 cSemi-sweet chips. gradually add butter to mixture. beat butter. Add eggs and vanilla.chocolate 2 cCocoa krispies or rice . lift from pan using foil edges. Beat cream cheese and remaining 1/2 cup sugar until smooth. extending edges over side of pan.Stir melted chocolate into remaining flavored batter. mix 1 cup batter with topping. About 20 squares. Bake to 40 minutes or until cheesecake is firm and top is slightly puffed. In a small mixing bowl. cut into squares. 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.To serve.Top with the red jelly candies. Spread this on a pizza pan or round serving platter. blend well.krispies 1 cChopped macadamia nuts Red candy. Stir together flour and cocoa. over flavored batter. Note: Get creative with the toppings so it really looks like pizza. It should be thin and evenly spread.chocolat e 12 oz White (or "almond bark") . This will kind of look like melted cheese. stirring until well blended.Drop tablespoons of reserved flavored batter over top. Garnish as desired. such as . beating until soft dough is formed. Melt the remaining white chocolate and drizzle it all over. set aside. Line 8 or 9 inch square baking pan with foil. Pour 1 cup of topping-flavored batter over dough. Maui Chocolate Pizza Yield: 12 Servings 12 oz Semi or bittersweet . .Coll completely in pan on wire rackl refrigerate. gently swirl with knife or spatula for marbled effect. Press dough onto bottom of prepared pan. 1/4 cup at a time.
and mix well. unbleached. or until slices are light brown. except to us! . Mixture should be very thick and sticky. vanilla and almond extracts.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. 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. sifted 1/3 cCocoa. packed 3 THalf and half or light cream 3 TButter or regular margarine . Shape into two loaves and place on either side of a cookie sheet. Cut into slices while still warm and return to the oven for another 5-10 minutes.. Add the sifted flour.chocolate frosting. baking powder. Bake at 325F for 30-35 minutes and then remove from oven.) Mayonnaise Chocolate Cake Yield: 16 Servings 3 cFlour.. mix together the sugar. Add the walnuts and the chocolate chips.cold water 1 1/2 tVanilla extract fluffy . oil and eggs. 1 cBrown sugar. baking 3 tBaking soda 1/2 tSalt 1 1/2 cMayonnaise or salad dressing 1 1/2 cSugar 1 1/2 c.
Combine mayonnaise and sugar in a mixing bowl. beating until well blended. baking soda and salt. 14 g carbohydrate. 2 g saturated fat. 413 mg potassium milk exchange. about 2 minutes. until mixture comes to a boil. place 1/3 cup of the cocoa mix in a mug. 120 mg sodium.Beat with electric mixer at high speed until of a spreading consistency. Remove from heat.Boil 1 minute. in a storage container combine dry milk powder. FLUFFY CHOCOLATE FROSTING: Combine brown sugar. oven 40 minutes or until cake tests done. stirring constantly. 4 mg cholesterol. light cream. each 8 oz. Add dry ingredients to mayonnaise mixutre. For cocoa mix. sugar substitute and cinnamon. and butter in a saucepan. Cool in pan on rack. Bake in preheated 350 degree F. 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 .Cook over medium heat. set aside. 1/2 fat Mile-High Chocolate Cake . .Makes 9 servings. Cut in squares.loses sweetness when heated. serving 113 calories. 4 g total fat. For each serving.Add 2/3 cup boiling water.Mix well.Cover and store in a cool. Stir in chocolate chips and vanilla. semisweet 1/2 tVanilla extract Sift together flour. cocoa powder.244 1/3 cChocolate chips. dry place up to 8 weeks.Beat with electric mixer at medium speed until blended. 8 g protein.Gradually beat in cold water and vanilla. stir to mix.Frost with Fluffy Chocolate Frosting.Pour batter into greased 13 x 9 x 2-inch baking pan. cocoa.
oven for 25 minutes or until cakes test done.245 Yield: 16 Servings 1/2 cCocoa. cool to room temperature. using an electric mixer set on medium speed. Top with third cake layer and frost sides and top with remaining frosting. unbleached. Spread with Cocoa Icing. Bake in a preheated 350 degree F. large 1 tVanilla extract 1 tLemon juice 3 TMilk Combine cocoa. Remove from pans. Beat in vanilla and cocoa mixture.Remove from heat. COCOA ICING: Combine butter.Add flour alternately with the buttermilk to creamed mixture beating well after each addition. and lemon juice. 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 . sifted 1 cButtermilk ---cocoa frosting--1/2 cButter or regular margarine 1 oz Baking chocolate 1 lb Confectioners' sugar. until light and fluffy. Blend until smooth. Add milk to make frosting of a spreading consistency. and chocolate in the top of a double boiler. sifted 1Egg white. beating well after each addition.hot water 2 tBaking soda 1/2 cVegetable shortening 2 cSugar 2Eggs. Top with second cake layer and spread a layer of frosting. cool completely on racks. one at a time.Add eggs. Cool in pans on racks for 10 minutes. stir until melted. hot water and baking soda in a small bowl. Pour in the chocolate mixture.Let stand while mixing other ingredients. large 2 tVanilla extract 2 1/2 cFlour. To assemble cake. Make a well in the center and add egg white. place one cake layer on serving plate.Cream the shoretening and sugar together in a mixing bowl. Place over hot water. Pour batter into 3 greased and wax paper lined 8-inch round cake pans. using an electric mixer set at medium speed. baking 1/2 c. vanila. Sift confectioners' sugar into a large mixing bowl.
cocoa and butter. Spoon batter into cups. Cool. stirring constantly.Bake 20 minutes or until set. Paper-line or spray with cooking spray~* 30 muffin cups. 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. softened. melt 1 C. Refrigerate leftovers.246 Chips In a large. cool baked cheesecakes. beat cheese until fluffy.conde 3Eggs 2 tVanilla Heat oven to 300^. refrigerate. Bake in a preheated 300 degree oven for 45 minutes stirring frequently. Stir together crumbs. sugar.Gradually beat in sweetened condensed milk and melted chips until smooth.Freeze 15 minutes. Store in an airtight container for up to two weeks. mix well. greased. Top with remaining chips. combine popcorn and nuts. heavy saucepan combine chocolate chips. melted 2 cHershey's mini chips semi-s 24 oz Cream cheese. Makes about 14 cups. remove with narrow spatula. Mocha Chocolate Cheesecake . Cook over medium heat until mixture boils. corn syrup and butter. 3-8o 1cn Eagle brand sweetened .proceed as above. press equal portions on bottom of prepared cups. roasting pan. chips. MINI CHIP CHEESECAKES:Omit melted chips . In small saucepan over low heat. pour over popcorn toss well to coat. ~* If cooking spray is used.In large mixer bowl. In a large.Add eggs and vanilla. Cool completely. Make 2 1/2 dozen.
combine milk and instant coffee. Preheat oven to 450. Run knife around Makes 1 9-inch Cheesecake . Melt chocolate over low heat. crack the door open and leave the cake in the oven for another hour.Chill until firm (about 2 hours).9 inch 8 oz Semisweet chocolate 24 oz Cream cheese.Turn off the heat.Remove from oven and cool. 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. turn oven down to 300 and bake for one hour. Mocha Chocolate Chip Cheesecake Yield: 10 Servings 2 1/4 cGraham cracker crumbs 2 1/3 cButter. melted chocolate.247 Yield: 1 Serving 1Graham cracker pie crust. sprinkle gelatin on top Fold in whipped cream and remaining 1 cup of little bits chocolate chips. whipped 12 oz Seimi sweet choc.Bake for 12 minutes.Pour mixture over crust. Cream cheese and sugar together until light and fluffy.Remove from heat and cool slightly.Beat in eggs and flour.Add the coffee. vanilla and cream to the cheese mixture and beat until thoroughly blended.chips * 1/2 cMilk 1Env. combine grham cracker crumbs. Dissolve coffee in 2 tablespoons hot water. . 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. Pour into prepared pan. softened 2 cHeavy cream. melted ** 4 tInstant coffee 16 oz Cream cheese.Cool crust and grease sides of pan.
2. mixing well after each addition. cocoa powder and sugar. Bake for 25 minutes or until muffins are lightly browned.Stir in the chocolate chips. Combine cereal and milk in large bowl and let stand 2 minutes. In a medium bowl. Add egg or substitute and oil to cereal. 7. Spoon batter into oiled muffin tins.Add the flour a cup at a time. 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. Add flourmix.Mix in the baking powder. 6. Spoon batter in muffin cups. 5. Muffins ( Chocolate Chip ) Yield: 12 Muffins 3 TShortening 3/4 cBrown sugar 1 oz Tofu. stir together flour. Line 12 muffinpans with paper liners or spray with Pam. mashed(1 banana ) Preheat oven to 400 F. or when the tops are lightly browned.Mix thoroughly. Stir in banana. salt & cream of tartar.Bake in a preheated 350F oven for 20 to 25 minutes.Add the tofu. 4. .Slowly blend in the water.Beat well. baking powder. or until cereal softens.salt.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. stirring only once until combined and evenly moist. 3.
sprinkle with remaining chocolate chips and bake for about 20 minutes.crushed 3 TButter. melted 1/2 cMilk 1/2 cSour cream 3/4 cChopped walnuts 1/2 cChocolate chips Preheat the oven to 400 degrees F.Blend until just moistened. chocolate chips and butter and melt over low heat.Add the egg. whipped .Water. creamy /3 cSugar. salt and sugar. melted --------------------------FILLING------------------------------/3 cChocolate chips. baking powder. Combine the boiling water. Sifr together the flour.Set aside. milk. divided /3 cPeanut butter.butter sandwich cookies. shortening.Fill paper lined muffin tins full with batter. semi-sweet tb Corn syrup.Fold in the walnuts. beaten 1/3 cShortening. light. divided tb . stirring constantly. + 2 Tbsp /4 c Peanuts.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. Nutter Butter Chocolate-Peanut Butter Pie Yield: 8 Servings ---CRUST--14Nutter Butter peanut . . chopped Egg whites ts Vanilla cHeavy cream. sour cream and melted chocolate mixture.
Remove from heat and COOL WELL. 1 Tbsp at a time.Remove from the freezer 10 minutes before serving. add marshmallows. Gradually add 2 Tbsp sugar. Add the remaining ingrediants except the marshmallows.250 Prepare the crust by combining cookies and butter. Then fold in the peanut butter mixture. Pull a knife across the lines at 1 inch intervals. Press into bottom and up sides of a 9" pie plate. 3 Tbsp corn syrup. blend until just mixed. . Return to the freezer and CONTINUE FREEZING 8 HOURS OR OVERNIGHT. Fold the egg white mixture into the whipped cream. Drizzle the remaining chocolate in parallel lines over the filling. and 3 Tbsp water in a 2 quart saucepan. 1/3 cup sugar. Wrap securely in aluminum foil. CHILL UNTIL SET. Beat the egg whites until foamy. using an electric mixer at high speed. FREEZE UNTIL FIRM. beating well after each addition. Meanwhile combine the peanut butter.Top with the remaining filling. 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. Cook over simmering water until the chocolate melts and the mixture is smooth. Beat in the vanilla and continue beating until stiff. Combine the chocolate chips. Pour into a bowl and stir in the peanuts. COOL. glossy peaks form when the beaters are slowly lifted. stirring constantly until the sugar is dissolved and the mixture is well blended. Drizzle half of the chocolate mixture over the filling. 1 Tbsp corn syrup and 1 Tbsp water in the top of a double boiler. Bake for -20 min. Pour half of the peanut butter mixture into the crust. Cook over medium heat.
Pour into foil-lined 8-inch square pan.Remove from heat.Add the shortening. evaporated milk.Beat with an electric mixer.whipped cream--1 cHeavy whipping cream 2 TSugar 1 tVanilla extract Sift the cake flour. sifted 1 1/4 cSugar 1/3 cCocoa. Beat. stir until chips are melted and mixture is smooth.Add remaining 1/3 c of buttermilk and eggs. cocoa. baking 1 TInstant coffee 1 1/3 tBaking soda 3/4 tSalt 2/3 cVegetable shortening 1 cButtermilk 1 tVanilla extract 2Eggs. at medium speed. for 2 minutes. sugar. butter and salt. about 2 hours. combine marshmallow cream. instant coffee.Bake in a 350 degree F preheated oven for 30 minutes or until cakes test done. for 2 more minutes. large sweetened .Add Mint-Chocolate chips. (1 jar) 1 1/2 cSugar 2/3 cEvaporated Milk 1/4 cButter 1/4 tSalt 1 1/2 cMint-Chocolate Chips.Bring to a FULL ROLLING BOIL over medium heat. sugar.Nestles 1/2 cChopped Nuts 1 tVanilla Extract In heavy gauge saucepan.Cool in pans on racks for 10 .Chill until firm.Pour batter into 2 greased 8-inch round cake pans. Cut into 1-inch squares.251 Nutty Chocolate Mint Fudge Yield: 12 Servings 7 oz Marshmallow Cream.Add nuts and vanilla extract. baking soda and salt together in a large mixing bowl. 2/3 c of the buttermilk and vanilla. Old World Chocolate Cake Yield: 12 Servings 1 1/2 cCake flour. stirring constantly. set on medium speed.
at high speed. and completely cool.Place one cake layer on serving palte.or margarine. Gradually beat in flour mixture.DO NOT overbeat. Combine flour and baking soda in small bowl. Drop dough by rounded tablespoon onto ungreased baking sheets. Cool on baking sheets for 4 minutes. sugar. Frost cake with remaining Sweetened Whipped Cream. Remove from pans. Comments: Everyone will love this classic cookie combination of peanut butter and chocolate! . SWEETENED WHIPPED CREAM: Chill mixing bowl and beaters. and vanilla in chilled bowl.Place cream.5-oz.butter 1/2 cgranulated sugar 1/2 cpacked brown sugar 1 tvanilla extract 1large egg 1 3/4 c(11. pkg. Beat butter. granulated sugar. until soft peaks form and mixture is of a spreading consistency. peanut butter.Morsels Granulated sugar Preheat oven to 375° F. (If you do. softened 1/2 ccreamy or chunky peanut . Spread with Sweetened Whipped Cream. Beat with electric mixer.252 minutes. Stir in morsels. you will have butter. Refrigerate until serving time.TOLL HOUSE® Milk Chocolate . Bake for 8 to 10 minutes or until edges are set but centers are still soft. Top with second cake layer.) NESTLÉ® . Press down slightly with bottom of glass dipped in granulated sugar. Beat in egg.) 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 . brown sugar and vanilla extract in large mixer bowl until creamy. remove to wire racks to cool completely.
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
Cool slightly. Repeat with remaining marshmallows and cookies. with wooden spoon. blend thoroughly. Roll both doughs into 1" balls. cool slightly. Bake 10-11 minutes or until set. add to butter mixture.and divided 1 1/4 cSugar. baking soda and salt. Cool completely. melt peanut butter chips and 3 tablespoons softened butter. beat remaining /2 cup softened butter and 1 cup sugar until light and fluffy. Peanut Butter Chocolate Rice Krispie Treats Yield: 1 Serving 2 cSugar . Blend cocoa. Microwave at MEDIUM (50%) 10 seconds or until marshmallow is softened. Add corn syrup. remove from cookie sheet to wire rack. Remove 1 /4 cups batter and place in a small bowl. remaining 1/4 cup sugar and melted butter into remaining batter. In small saucepan over very low heat. Makes about 2 dozen sandwich cookies. Combine 2 cups flour. Serve immediately. blending well. place a peanut butter cookie over marshmallow. stir in remaining 2 tablespoons flour and peanut butter chip mixture. Remove from heat. Place 1 marshmallow on flat side of 1 chocolate cookie. divided 1/4 cLight corn syrup 1Egg 1 tVanilla extract 2 cPlus 2 TAll-purpose flour. Place on ungreased cookie sheet. roll in additional sugar.256 Yield: 24 Servings 1/2 cReese's peanut butter chips 3 TPlus 1/2 cButter or margarine softened . egg and vanilla. pressing down slightly. In large mixer bowl. melted Additional sugar 24lg Marshamllows Recipe by: unknown Heat oven to 350'F. Refrigerate both batters 5-10 minutes or until firm enough to handle. divided 2 tBaking soda 1/4 tSalt 1/2 cHershey's cocoa 5 TButter or margarine.
Beat in egg and vanilla. .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. mix well. 10-11 minutes for a crisp cookie. cut into bars and store at room temperature.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. remove to wire rack. cool.Spread in a greased 9x12x2 inch pan. Beat butters and sugar until fluffy. Bake -9 minutes for a chewy cookie.When cool. Cool 1 minute on cookie sheet. Mix quickly and thoroughly. stirring until well blended.Add peanut butter and cook. Press morsels into bar mixture lightly with spoon. Sprinkle butterscotch and chocolate morsels over top.Remove from heat and pour hot mixture over cereal. uncooked 1package Semisweet chocolate . baking soda and salt. store tightly covered. Stir in oats and chocolate chips. Makes 4-1/2 dozen cookies. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Add combined flour.
firmly packed 1Egg 1 tVanilla 1 3/4 cFlour. Drop by teaspoons on ungreased cookie sheets about 2" apart.) NESTLÉ TOLL . fold in pecans and chocolate pieces.) Chocolate .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. and peanut butter until soft and fluffy.all-purpose. Mix butter.sifted 1/2 tBaking soda 1/2 cPecans.Chocolate pieces. Peanutty Chocolate Bread Pudding Dessert Yield: 15 Servings 10 cFrench bread cubes 1 c(6 oz. egg. Cool cookies for 5 minutes on cookie sheet before removing them and cooling them on a rack.chopped 1package . Bake in a preheated oven for 8-10 minutes. shortening. Grease 13 x 9-inch baking dish. and vanilla.HOUSE Peanut Butter . Stir in sugars.semisweet Preheat oven to 375'F.Flavor NESTLÉ NESQUIK Syrup 3/4 cpacked brown sugar 2 tvanilla extract Powdered sugar Preheat oven to 350° F. . or until edges of cookies are lightly browned. oz. stir in dry ingredients.& Milk Chocolate Morsels 4large eggs 3 1/2 cmilk 1bottle (22 fl.
Melt in chocolate add yolks-beaten. 45-60 minutes. Beat eggs in large bowl. Stir in milk. Beat egg whites with 6 tbs sugar until stiff and spread over pears. Cool slightly. Place in 250 oven bake until brown. Add liquor and pour hot sauce around edge of pears. Sprinkle with powdered sugar before serving. pour over bread mixture. Serve with warm chocolate sauce. sugar and vanilla extract. Pecan-chocolate Chip Pie Yield: 6 Servings ---DOUGH--1/2 lb Butter 1/2 lb Cream cheese . Pears Au Chocolat Yield: 4 Servings 4Large or 8 small 1/2's . Fill centers with cherries and almonds mixed together. Bake for 60 to 65 minutes or until knife inserted near center comes out clean.dark sweet 2Egg yolks 2 TRum or Sherry Place pear halfs in baking dish.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. Cook 3 minutes. boil juice and sugar 5 minutes until sugar is melted. Chocolate sauce. Nesquik. Remove and cool slowly but dont chill. Sprinkle morsels over bread.259 Place bread cubes in prepared baking dish.
Uncooked dough can be frozen up to two months.25 oz.) frozen .Butter) 1 cpowdered sugar 2 Thot water Preheat oven to 350° F. about 35 to 40 minutes. Petit Pain Au Chocolat Dessert Yield: 8 Servings 1pkg. CREAM CHEESE and vanilla together in a mixer or processor.HOUSE Milk Chocolate . Mix until just incorporated.TOLL HOUSE Semi-Sweet . beaten 1bar (2 oz. Mix until smooth and then mix in the pecans and butter. Remove the dough. In a mixing bowl combine eggs. (17.Chocolate . Chill one hour before using. molasses. Grease 2 baking sheets. Remove from the oven and let the pie cool before serving. broken into .NESTLÉ . Makes three 10-inch pies. Roll out to make a . Remove from heat and set aside. Pour this filling into the pie crust and sprinkle with the chocolate chips. form into three balls and wrap in plastic wrap. brown sugar and vanilla.recommend LAND O LAKES® . Reduce speed to low and add the flour.Baking Bar. corn syrup. Freeze uncooked balls of dough or freeze dough in pie tins.) NESTLÉ TOLL . FOR FILLING: MIX PECANS AND BUTTER in a small saucepan over medium heat and cook until butter turns a golden color.puff pastry sheets.260 2 tVanilla 2 cFlour --------------------------FILLING------------------------------.pieces 2 Tbutter or margarine (we . Place on the middle rack of a preheated 350F oven and bake until the center of the pie is set. thawed 1 c(6 oz. total) .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. divided 1large egg. Unfold one pastry sheet on lightly floured surface.Morsels.
For simple elegance in the morning or evening. Add chocolate and blend. Pineapple Chocolate Cake Yield: 1 Serving 2 1/3 cCake flour. Cream butter thoroughly. unbeaten 3 oz Unsweetened chocolate. croissant lovers will enjoy this puff pastry filled with milk chocolate morsels and baked until golden brown. remove to wire racks to cool completely. Cut into 4 squares. IL. Place 2 tablespoons morsels in center of each square. Brush edges lightly with beaten egg and fold squares to form triangles. Spread Pineapple Fluff Frosting (see recipe) between layers and on top . Melt baking bar and butter in small.261 10-inch square. Add flour alternately with milk. Add egg and egg yolks. this recipe was submitted by Constance Ipema of Orland Park. or until done. microwave-safe bowl on HIGH (100%) power for 30 seconds. Add vanilla. a small amount at a time. Cool on baking sheets for 2 minutes. beating after each addition until smooth. then add boiling water. Press edges to seal. add baking powder salt and soda. unbeaten 2Egg yolks. sifted 2 1/4 tBaking Powder 3/4 tSalt 1/2 tSoda 2/3 cButter or shortening 1 1/4 cSugar 1Egg. one at a time beating well after each.melted 3/4 cMilk 1 tVanilla 1/3 cBoiling water Sift flour once. add sugar gradually. and sift together three times. then delicately drizzled with a sweet chocolate icing.to 20-second intervals. and cream together until light and fluffy. beating quickly and thoroughly Bake in two greased deep 9-inch layer pans in moderate oven (350 degrees F) 30 to 35 minutes. Microwave at additional 10. Drizzle icing over pastries. measure. stirring until icing is smooth. if necessary. adding additional water. stirring until smooth. Comments: A finalist in the 2000 Share The Very Best Recipe Contest. Add water. Bake for 15 to 17 minutes or until puffed and golden. Place on prepared baking sheet about 2 inches apart. Brush top of each pastry with beaten egg. Stir in sugar. Repeat with remaining pastry sheet. stir.
beating on low to medium speed .baking bars 1 1/2 tvanilla 1/2 talmond extract 1 cbutter. .nuts 2 tfinely shredded orange peel 1/2 csugar 2 Tall-purpose flour 6large egg yolks 1 1/2 cmilk 16-ounce package white . or until done. or until done. beat until fluffy.) 25 minutes. set aside. Alternately add flour mixture and buttermilk or sour milk. 8x8x2 inches. Grease and lightly flour three 8x1-1/2-inch round baking pans. remaining 1/3 of batter may be baked in 15 greased medium cup-cake pans in moderate oven (350 degrees F. 1 teaspoon vanilla. Add the 2 cups sugar. Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. and baking soda. and 1 teaspoon almond extract. ) 45 minutes.softened 2 csugar 1 tvanilla 1 talmond extract 1 cbuttermilk or sour milk 6large egg whites 1 1/2 ctoasted chopped pistachio . in slow oven ( 325 degrees F. Double recipe for three 10-inch layers. set aside.shards (optional) Preheat oven to 350 degrees F.262 and sides of cake. 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).softened (no substitutes) 1recipe Caramelized Pistachio . baking powder. Stir together flour. This cake may be baked as follows: bake about 2/3 of batter in greased pan. .
Caramelized Pistachio Shards ----Preheat oven to 350 degrees F. Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy. Gradually beat hot milk into egg mixture with the wire whisk. coat foil with nonstick cooking spray. reduce heat to low. using a decorating bag fitted with a star tip. cool to room temperature. Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling. Cook over medium heat until bubbly. whisking constantly. Meanwhile. Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl. pipe decorative lines along the edges and down the sides of the cake. When sugar begins to melt. Beat mixture with a wire whisk until combined. shaking skillet occasionally to heat sugar evenly. set aside.263 just until combined. Thoroughly wash and dry beaters. Let cool for 1 minute. Add white baking bars. Spread between layers and over cake. Remove pan from heat. Do not stir. If desired. beat egg whites until stiff peaks form (tips stand straight). Let stand at room temperature for 30 minutes before serving. add egg yolks. Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean. one-fourth at a time. Pour batter into prepared pans. Cook for 2 minutes more or until sugar is melted and lightly golden. Cover surface with plastic wrap to prevent skin from forming. Remove from heat. lifting slightly as you pull. Add cooled baking bar mixture. Transfer mixture to a bowl. ----. Remove from heat. gently pull caramel mixture as thinly as possible. stirring as needed with a wooden spoon. store tightly covered. stir until smooth. Serve immediately or cover and store cake in the refrigerator for up to 3 days. 1-1/2 teaspoons vanilla. Cool in pans on wire racks for 10 minutes. Just before serving. Stir in 1/2 teaspoon hot water. Remove cakes from pans and cool thoroughly on wire racks. Sprinkle 1 tablespoon chopped pistachios onto prepared foil. Break into pieces. Fold in the pistachio nuts and the orange peel. if desired. return entire mixture to saucepan. Line a cookie sheet with aluminum foil. and 1/2 teaspoon almond extract. Makes 12 servings. Immediately pour over nuts on hot baking sheet. Bake in preheated oven 6 to 8 minutes or until lightly toasted. Using two forks. Heat over medium-high heat until sugar begins to melt. Let stand for 1 minute. beating on low speed after each addition until combined. place 1/3 cup sugar in a heavy 10-inch skillet. In a medium mixing bowl. Cook 2 minutes more. top with Caramelized Pistachio Shards. Pour La France Chocolate Decadence . Let cool thoroughly on foil. Gently fold beaten egg whites into batter.
Melt chocolate in double boiler.Be careful not to overbake. 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. melted chocolate. Mix until combined. Cool completely to room temperature before removing from pan. Cool and serve chilled. To serve. and dry ingredients. Cool slightly. Put all ingredients in small saucepan. yogurt. Lower speed and continue beating until well incorporated. Spray 9 x 9" baking pan with oil and wipe off excess. Sift together flour and cocoa powder. Set aside. 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.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. Beat egg whites on high with sugar until very fluffy. Add applesauce. sugar and flour. A toothpick inserted will come out covered with batter.Set aside to cool. Pour mixture into baking pan and bake for 20-25 minutes. spoon whipped cream on top of sliced Chocolate Decadence. Whip eggs with electric mixer until they reach full volume. Bake in preheated 325 degree oven 30 minutes.Pour batter in inch cake pan that has been greased and lined with wax paper or parchment paper. Cut into bars. stirring constantly. not clean. The center of the mixture will feel firm and not liquidy when touched lightly. Bring to boil. or use nonstick pan. Then top with a spoonful of Raspberry Sauce Raspberry Sauce 8 oz fresh or frozen raspberries. turn off heat and add oil. When melted. Refrigerate until serving time. vanilla extract. .
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. Bake ina 350 F.CARNATION® Evaporated Milk 2 c(12-ounce package) NESTLÉ® . Place on a baking shee Transfer to dessert plates and decorate with fruit purees.Chocolate Morsels 2 tvanilla extract . Quick Chocolate Fudge Sauce Dessert.TOLL HOUSE® Semi-Sweet .NESTLÉ® . and pour in hot water until it reaches halfway up the pan. oven. until set and lightly br 6. 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. Sauce Yield: 2 1/2 cups 1 1/2 c(12 fluid-ounce can) . adding more water if needed. Brush each dessert with additional melted butter.
baking soda and salt. Store remaining sauce tightly covered in refrigerator. Cook over low heat. By hand.266 Combine evaporated milk and morsels in medium. stirring frequently. stir in flour. semi-sweet chocolate chips and vanilla make a creamy chocolate sauce that's great over ice cream or brownies. Stir in raisins and chocolate chips. 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. vanilla. Remove from heat. until morsels are melted. water and eggs together in a mixing bowl. Comments: Evaporated milk. sugars. Serve warm as a dipping sauce for fresh fruit or spoon over ice cream or cake. Drop by teaspoonfuls 1 1/2" apart on cookie sheets.Bake at 375 F for 8 minutes. Raspberry Chocolate Swirl Cheesecake Yield: 1 Serving -----crust----- . heavy-duty saucepan. stir in vanilla extract.
divided 1 1/2 tVanilla. softened 1 cSugar.(seedless) 3 TFlour Preheat oven to 350.Repeat with remaining mixture ending with chocolate dollops on top.Gently swirl with knife. 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). . at room temperature 1/4 cCocoa powder 1 TVegetable oil 2/3 cRed raspberry spread .Bake -10 minutes and cool. melted . and sugar and stir in butter.Add oil.40 wafers) 1/4 cCocoa powder 1/4 cPowdered sugar 1/4 cUnsalted butter. divided 3Eggs. dollop with about half of chocolate mixture on top.and cooled 1 tvanilla 1 1/4 cwater . melted -----filling----24 oz Cream cheese. 3/4 cup sugar and 1 teaspoon vanilla until smooth. FILLING: Preheat oven to 425. Beat cream cheese.Bake 10 minutes. blend well. stir together cocoa and remaining 1/4 cup sugar. beat until well-blended. Press mixture onto bottom of 9-inch springform pan. remaining 1/2 teaspoon vanilla and 1 1/2 cups cheese mixture.Combine crumbs.Add raspberry spread and flour to remaining cheese mixture and blend well. cocoa.267 1 1/4 cVanilla wafer crumbs (about .In small bowl.softened 1 3/4 csugar 2large eggs 3 oz unsweetened chocolate.Pour half of raspberry mixture into pan. Add eggs. Reduce oven temperature to 250 and continue baking for 55 minutes.
Frost top and sides with all but 3/4 cup of the remaining frosting. spread with half of the raspberry jam. beating on low speed after each addition. Comments: Impress your friends and family with this 4-layer decadent dessert at your next holiday gathering.liqueur . spread with remaining jam.or framboise (optional) 1/2 cseedless raspberry jam 1recipe Raspberry-Chocolate . If desired. cut side up. Bake in the preheated oven for 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Makes 14 servings. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. on serving plate. Spread with about 2/3 cup Raspberry-Chocolate Frosting. on top of frosting. Place another cake layer. large 1 cVegetable oil .268 3 Traspberry . Top with second cake layer. set aside. set aside. sifted 1 1/2 tBaking soda 1/2 tSalt 1 1/2 cSugar 3Eggs. Add the dry mixture and the water alternately to beaten mixture. garnish with raspberries. Add sugar. Pipe remaining frosting on top of cake. Place one cake layer. Pour batter into the prepared pans.Frosting 1 cfresh raspberries (optional) Preheat oven to 350 degree F. just until combined. cut side down. Stir together flour. beat until well-mixed. and salt in a mixing bowl. Beat in chocolate and vanilla. Grease and lightly flour two 9x1-1/2-inch round baking pans. beating well after each addition. Add eggs. unbleached. Remove cakes from pans. cut side down. Red Beet Chocolate Cake Yield: 16 Servings 1 3/4 cFlour. Top with last cake layer. baking soda. Cool cake layers thoroughly on racks. Cool cake layers in pans on wire racks for 10 minutes. one at a time. spread evenly. baking powder. cut side up.
melted 3/4 cWhite chocolate. Cream butter. Cover and let stand overnight to improve flavor.chopped) PREHEAT OVEN TO 350F. eggs. set aside.chopped) 3/4 cMacadamia nuts. Gradually beat in flour and baking soda. * 1 tVanilla extract Confectioners' sugar. 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. pureed 2 oz Unsweetened chocolate. sifted *Melt and cool the 2 1-oz squares of baking chocolate.269 1 1/2 cBeets. Pour into greased 13 x 9 x 2-inch baking pan. beating well after each addition. sugar and salt together until light and fluffy. Bake in a preheated 350 degree F. and oil in a mixing bowl. Cool in pan on rack. baking soda and salt. Rich Chocolate Caramels . (coarsely . (coarsely . Combine sugar.Beat with an electric mixer set at medium speed for 2 minutes. Drop by teaspoonfuls onto a greased cookie sheet. cooled chocolate. oven for 25 minutes or until cake tests done. Sprinkle with confectioners' sugar. ++++ Sift together the flour. Gradually add dry ingredients. Beat in vanilla and eggs.Beat in the beets. then mix in chocolate and nuts. and vanilla. Bake 15 minutes.
and coffee liqueur. Store in cool.1 oz each 2 TButter or margarine cut . half-and-half and chocolate in large heavy saucepan. ground almonds.in pieces 1 tVanilla Place sugars. In medium bowl. cut in small squares. Reduce heat to moderate and continue cooking. 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. dry place. Chill. top each square with pecan half or almond slivers. Dust with remaining powdered sugar just before serving. the 1/2 cup powdered sugar. toasted & ground 1/2 cPowdered sugar. unsweetened chocolate . sifted *Note: Apple juice may be substituted for coffee liqueur if desired. until syrup reaches 248F on candy thermometer (firm-ball stage). crushed 1 cAlmonds.270 Yield: 1 Serving 1 cGranulated sugar 1 cBrown sugar. Blend in chocolate. Cool. combine vanilla wafer crumbs. Bring to boil. Remove from heat. and cinnamon. Wrap individually in plastic wrap or foil. Rich Chocolate Pumpkin Truffles Yield: 48 Servings 2 1/2 cVanilla wafers. packed 1/2 cCorn syrup 1/2 cHalf-and-half 2Sq. corn syrup. If desired. Form into 1-inch balls. Quickly stir in butter and vanilla just until blended and butter melts. stirring occasionally. stirring to melt chocolate and dissolve sugar. Pour into well-greased x8x2" pan. pumpkin. .
mixing well. white.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 . white. Beat in the eggs. Stir in the nuts and chocolate. granulated 10 oz Chocolate. whole 1 cSugar. In a small bowl. Remove from heat. bran. Diabetic. cream the butter and sugar. for garnish In a large saucepan. To serve: You can either serve the bread pudding warm. In a large bowl. combine the flour. and baking soda. Dessert. broken Small pieces 4Eggs 15Egg yolks 1Bread. Gradually add the flour mixture to the large bowl.271 Roma's White Chocolate Bread Pudding Yield: 12 Servings -----the pudding----6 cHeavy cream 2 cMilk. french 24" loaf -----the sauce----8 oz Chocolate. spooned right out of Makes 12 servings. milk and sugar over medium he Add the white chocolate pieces and stir until melted. Roughed-Up Chocolate Chip Cookies Cookies. Combine the whole eggs and the egg yolks in a large bowl. Low Carb Yield: 48 Servings 2 1/4 cwhole-wheat flour 3/4 cunprocessed uncooked wheat . heat the whipping cream. dark. broken Pieces 1/2 cHeavy cream 1 oz Chocolate.
calories. Pour into medium serving bowl or individual cups. cold 1/2 cSkim milk. 4 g fat. Bake for 8 to 10 minutes. Unbleached. 255 mg sodium. chill until set. Satin Chocolate Mousse Yield: 4 Servings -Karen Thackeray 1 tUnflavored gelatine 1/4 cSkim milk. sprinkle unflavored gelatine over cold milk. Large.272 cookie sheets. Unsifted . Add hot milk and process at low speed until gelatine is completely dissolved. about 1 minute. Beaten 1 tVanilla Extract 1/4 cMilk 1/4 cCocoa 2 cFlour. 3 mg cholesterol Schokoladenpretzel (Chocolate Pretzels) Yield: 8 Servings 1/2 cButter Or Margarine 1/4 cSugar 1Egg. whisk until smooth and serve as a dip or pour over fresh fruit. Add remaining ingredients and process at high speed until blended. Add chocolate and process at high speed until completely melted. about 2 hrs. Variation: After chilled. cubed angel food or pound cake. heated to boiling 1/4 cSemi-sweet chocolate chips 8 oz 1% cottatge cheese 1/4 cSugar 1 tVanilla extract In blender. about 2 minutes. let stand 2 minutes.
Beat in the egg. Melted /2 t Vanilla Extract Cream 1/2 cup butter and the sugar until light and fluffy. Cool in pans on racks for 10 minutes. scraping bowl occasionally.Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in diameter by crossing the ends.Using 2 T dough. Press firmly into place. and milk. Spread with Sour Cream / Chocolate Frosting.Chill dough until firm enough to handle (about 30 minutes). Bake in a preheated 350 degree F. spread with Cocoa Frosting. thin with milk. baking soda. leaving 1-inch tails.Beat with an electric mixer at low speed. Oven for 35 minutes or until cake tests done. vanilla.When pretzels are cool. Flip the loop down over the crossed ends.Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting.Mix into butter mixture until thoroughly blended. Bake at 350 degrees F.Sift cocoa and flour. for 1/2 minute.273 -----------------------COCOA FROSTING---------------------------TCocoa /4 cConfectioners' Sugar TButter Or Margarine. unbleached. vanilla. for about 10 minutes. Sour Cream Chocolate Layer Cake Yield: 12 Servings 2 cFlour. roll a rope about 12 inches long between your hands.Top with second cake layer. eggs.Add shortening. Make 2 dozen. baking powder. Place pretzels on greased baking sheets. scraping bowl constantly. and salt into a large mixing bowl. Mak frosting in a small bowl.If frosting is too thick. sugar. large 1 c. 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. Pour batter into 2 greased and waxed-paper lined -inch round cake pans.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. sour cream. Remove from pans and cool completely on the racks. SOUR CREAM/CHOCOLATE FROSTING: Combine the . Increase speed to high and beat an additional 3 minutes.Mix cocoa and confectioners' sugar. water and chocolate (melted then cooled). Gradually stir in butter and vanilla. Place one cake layer on serving plate.
confectioners' sugar. pour in the batter. Add chocolate which has been melted and cooled and vanilla. Then add the rest of the ingredients. which will be thin. oven for about 30 minutes. Then frost between layers and place the other layer on right side up and finished frosting.Do not frost until the cake is completely cold. Grease and flour two 9-inch round cake pans.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. blend well.Try this little trick when making this cake. Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife. or until the layers test done when poked with a toothpick. . it's almost as easy as a boxed cake. then finish cooling the layers on wire racks.274 softened butter or margarine. NOTE: I have seen reference to people having trouble with their layer cakes and how they rise.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. Place the trimmed side down (layer should be upside down). The cake will have pulled away from the sides of the pan.at least one hour. A mild chocolate butter cream frosting is nice with this cake. beating well after each addition. cover loosely and allow to stand at room temperature until active and bubbling -.This sourdough chocolate cake falls in that category.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. in the order given.It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate. Allow to cool about 10 minutes before removing from pans. Put the starter in a large bowl. Also the trimmings are great eating just plain for the cook or for the kids. and bake in a preheated 350 . and sour cream in a mixing bowl.
) Pour batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan. cool on rack. Cool 10 minutes in pan on rack. oven for 1 hour or until cake tests done. ground 1 tSalt 3/4 cVegetable shortening 2 cSugar 2Eggs.softened 1 tVanilla 2Egg whites. Bake in preheated 350 degree F.Beat in boiling water. cinnamon and salt. beating well after each addition.Cream together the shortening and sugar in a mixing bowl until light and fluffy. large 1 cConfectioners' sugar. When cake is cooled. Add dry ingredients alternately with buttermilk to creamed mixture. Gradually beat in 1 c sifted confectioners' sugar.fluff frosting-2 oz Unsweetened chocolate 1/2 cConfectioners' sugar. sifted Sift together flour. (Batter should be thick. Blend together confectioners' sugar. Cool to room temperature. using an electric mixer at medium speed. beating well after each addition. set aside.boiling water chocolate . melted chocolate and vanilla in a bowl and beat until smooth. unbleached. using an electric mixer at high speed. one at a time. until egg white mixture is glossy and stiff.Fold in chocolate mixture into the beaten egg whites. Strawberry-Filled Chocolate Cake Hearts Yield: 14 Servings . sifted 1/2 cCocoa. 2 T at a time.275 Spiced Chocolate Applesauce Cake Yield: 16 Servings 2 1/2 cFlour. spread with Chocolate Fluff Frosting.Blend in vanilla and applesauce. beat egg whites until soft peaks form. butter. Remove from pan. baking 2 tBaking soda 1 tCinnamon.In another bowl. sifted 1/4 cButter or margarine. Cut in squares.Add eggs. baking soda. large 1 tVanilla 1 cApplesauce 1 cButtermilk 1/3 c. CHOCOLATE FLUFF FROSTING: Melt chocolate over hot water.
room temperature 1 tPowdered sugar.276 1 cCake flour.Fold 1/3 of egg white mixture into chocolate mixture. Make a well in the center of the mixture.Combine water. stir well. remove pan.Line a 15 x 10-inch jelly roll pan with aluminum foil. 1 tablespoon at a time.Repeat procedure with remaining ingredients. cocoa. Sprinkle hearts with powdered sugar. Spoon batter into prepared pan. oil and vanilla. beating until stiff peaks form. allowing foil to extend beyond ends of pan. Invert pan onto a baking sheet. set aside. stirring until blended.pudding 2Bananas 2 1/4 cMilk . discard remaining cake. using a 2 1/2-inch heart-shaped cookie cutter. divided 3/4 cSugar. and another cake heart. baking soda and salt in a bowl. thinly sliced Choc-orange sauce. 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. sifted. Combine 3/4 cup flour. Carefully fold in remaining egg whites and 1/4 cup flour. Beat egg whites in a large bowl until foamy. and carefully peel foil away from cake. 1/4 cup plus 2 teaspoons sugar.recipe Preheat oven to 325 degrees. Spoon about 1 tablespoon Chocolate-Orange Sauce onto a dessert plate. dust with 1 tablespoon flour and set aside. 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. sifted 1 3/4 cStrawberries. Cut cake into 28 hearts. spreading evenly to the sides of the pan. baking powder.Set aside. Cool in pan for 30 minutes. or until a toothpick inserted in the center comes out clean. Bake for 25 minutes. plus 2 tSugar. toss well. Add 1/4 cup plus 2 tablespoons sugar. 2 tablespoons sliced strawberries. Coat foil with nonstick cooking spray. top with a chocolate cake heart. separate . add to dry ingredients. plus 1 TCake flour. sifted.
Then mix pudding with milk and spread over bananas. remaining 1/2 cup topping and hot water. Grease a 8 inch square baking pan. Press in pie plate with metal spoon. chpped 1 tVanilla 1 cHershey's semi-sweet choco 3/4 cHot water Whipped topping. Triple Chocolate Pudding Cake Yield: 1 Serving 1 cBiscuit mix 1/2 cSugar 3/4 cMilk. spoon into dessert dishes. In small bowl. combine remaining 1/4 cup milk. Pour liquid mixture carefully over top of mixture in pan. Sprinkle remaining 1/2 cup chips over surface. melted 3/4 cHershey's chocolate. do not stir. stir in 1/2 cup milk. spooning pudding from bottom of pan over top. 1/4 cup topping and vanilla until blended. Then mix in rice crispies. or Ice cream Heat oven to 350F. garnish with whipped topping if desired. butter. Bake 40 to 45 minutes or until center is set and cake begins to pull away from sides of pan. Stir in /2 cup chocolate chips. Let stand 15 minutes. In medium bowl. sugar and cocoa.6 to 8 servings.277 ---------------------------CRUST-------------------------------tb Peanut butter tb Honey cRice crispies --------------------------TOPPING------------------------------Cool whip light Mix peanut butter with honey. spread evenely in prepared pan. combine baking mix.build up edge. divided 1/4 cHershey's cocoa 1/3 cButter. Use Sugar free instant chocolate pudding mix. Refrigerate leftovers.Serve warm. . Slice banana over crust. Top with Cool Whip.
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^. (In winter. Sift the powdered sugar in slowly.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. The cream can be replaced by skimming the top off raw milk poured into a wide basin and allowed to settle.Spread over prepared crust.) At the end of this time. using a knife or spoon. leaving the hot water in the bottom pan to keep it warm. before serving. The chocolate need not be grated fine. Combine crumbs. In mixer bowl.Store lightly covered. Melt butter. sugar and margarine. stirring constantly. Makes 24-36 bars. Let stand 24 hr. Stir in nuts. Let stand 2 hr. in a cool place. stirring to mix well. because these truffles . beat remaining ingredients. butter and grated chocolate into a pan. Bake 25 minutes or until set. When melted. cocoa. 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. chocolate. and cream in a double boiler. cut a piece of this chocolate about the size of a small nut. which will stick to it perfectly. 12 hr. except nuts and chips.Cool. Roll it into a ball in the palm of the hand until the outside of the bonbon begins to melt a little.Top with chips. so that it will not form lumps. Then roll it in grated or granulated chocolate. remove the double boiler from the fire. but in a place that is not too cold. /4 C. Press firmly on bottom of 13 X 9" baking pan. in a cold room will do.
Pour over bread slices and currants.crusts removed 1/4 cCurrants 1 cMilk 1 oz Unsweetened chocolate. Whisk together sugar.ly chopped 3/4 cSugar 1/4 tVanilla 1/4 cButter. if desired. Ultralight Chocolate Cake . you can also shape them to look more like truffles. Trump's Chocolate Pumpernickel Pudding Yield: 8 Servings 8sl Pumpernickel bread. Place bread in greased 2 1/2 quart 4 inch deep baking pan or souffle dish. or until knife inserted in pudding comes out clean. and vanilla. Blend well. Cover pan with buttered foil and place in a larger pan filled halfway with warm water. melted 2 cWhipping cream 3 oz Semisweet chocolate. . Whisk in chopped chocolate until melted. Sprinkle bread with currants and set aside. Bake at 350F for 45 minutes . finely .1 hour.279 are better when they are a little soft. Beat cream/chocolate mixture into egg mixture. Serve with whipped cream. Bring whipping cream and milk to a boil in a small saucepan. egg yolks. Let stand 30 minutes to allow bread to soak up liquid. Instead of rolling them into balls. fine.chopped 9Egg yolks Lightly brush bread slices with melted butter. Cool slightly.
vegetable 1/3 cSugar 1 1/2 cCorn syrup. separated 1 1/2 tVanilla extract 1 cCoffee. Add 1/3 of the beaten egg whites. + extra for the pan 2 TConfectioners' sugar 1 cFresh berries Preheat oven to 350'F. large. combine cocoa with sugar. Then fold in the remainder of the beaten egg whites. Serve with fresh berries on the side.280 Yield: 6 Servings 8Egg whites 1/2 cUnsweetened cocoa powder 1 cSugar 3 TVegetable oil.for the pan 2 TCold brewed coffee 1/4 tVanilla extract 1Grated rind of small orange 1/2 cWhole almonds. plus extra . Stir well. Make 6 little desserts. leaving lace design. Mix ground almonds with flour and then add to cocoa mixture. Sprinkle with confectioners' sugar. remaining 2 egg whites. (Be careful not to overbake. Put dolly (or stencil of your choice) on top of cake. Set aside. dark 3Eggs. baking 2 1/4 tBaking soda 3/4 tSalt 3/4 cShortening. oil. Bake for 25 minutes at 350'F. Victory Chocolate Cake Yield: 16 Servings 2 cFlour. toasted .and finely ground 2 TFlour. coffee. unbleached. cooled . Mix with rubber spatula. sifted 1/2 cCocoa. Cool completely. In medium bowl.) Remove from oven and allow cake to sit for 10 minutes before removing from springform pan. Pour into an oiled and floured 8*" springform pan. then remove dolly carefully. Beat 6 of the egg whites until stiff. vanilla extract and orange rind.
stirring constantly until mixture is smooth and heated through. baking soda and salt. Beat in vanilla. flour and arrowroot in medium saucepan. For Chocolate Sauce:Melt butter in medium saucepan over medium heat. Cover and refrigerate 6 hours or overnight. sugar was very precious and in short supply.Fold in walnuts and cooled yolk mixture. Cool in pan on rack. NOTE: This cake recipe dates from WW II and as you can see. 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.281 Sift together the flour. room temperature 2 cWalnuts. Place over medium heat and whisk constantly until completely cooled. Bake in preheated 350 degree oven 45 minutes or until cake tests done. Beat butter and remaining sugar together in medium bowl until light and fluffy. 1/4 cup sugar. Serve immediately with Chocolate Sauce. set aside. Pour batter into a greased 13 x 9 x -inch baking pan.Blend in the corn syrup and egg yolks. Beat egg whites in another bowl until stiff peaks form. Reduce heat and whisk in cocoa and sugar. beating well after each addition.Remove from refrigerator and unmold. . Cream the shortening and sugar in a mixing bowl until light and fluffy. Fold egg whites into cake batter.toasted. Combine yolks. using an electric mixer at medium speed. Serve warm.Gradually add cream.T Butter /2 cUnsweetened cocoa /2 cSugar /2 cWhipping cream Line 8-inch souffle dish with plastic wrap.chopped fine ----------------------CHOCOLATE SAUCE--------------------------. letting excess extend over edge.Add dry ingredients alternately with coffee to creamed mixture. Whisk in cream. cocoa. set aside. milk and kirsch.Turn into mold.
one at a time. unbleached. White Chocolate Berry Pie Yield: 8 Servings 1package (15oz) Pillsbury . large 6 oz Semisweet chocolate chips 1/2 cWalnuts. chopped 1 tBaking soda 1 c. set aside.Pour into a greased 13 x 9 x -inch baking pan.Add eggs. 2) Microwave 4 .. beating well after each addition. using an electric mixer at medium speed. and boiling water in a small bowl. and salt.. chopped Combine dates. Bake in preheated 350 degree F. Then stir in dry ingredients. baking soda.Sift together the flour. sifted 2 TCocoa. cocoa. vegetable 1 cSugar 2Eggs. and let cool completely.Cut into squares and serve with a scoop of vanilla ice cream on top. pitted. oven for 35 minutes or until cake tests done.282 West Haven Chocolate Cake Yield: 16 Servings 8 oz Dates.Cool to room terperature.Blend in date mixture.boiling water 1 3/4 cFlour. Cream the shortening and sugar together in a mixing bowl until light and fluffy. Cool in pan on rack.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. baking 1/2 tSalt 1 cShortening.
Bake at 350 degrees for 25 to 30 minutes. combine sugar.283 squares of the white chocolate and milk for about 2 min. stir into candy mixture til just combined... White Chocolate Cashew Pie Yield: 1 Pie .In saucepan over low heat melt margarine and bar white chocolate. powdered sugar. and orange peel in a small bowl with an elec. Reduce speed to low and add melted candy bar mixture and extracts. mixer on low speed `til smooth. Refrigerate for at least one hour before serving.. stirring til well blended.. Arrange the berries on the filling and drizzle the remaining melted chocolate.. 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.In large bowl. or `til almost melted. salt and eggs and beat at highest speed of mixer for about 4 minutes. 4) Fold the whipped cream into the chocolate mixture and spread into the cooled pie shell. then fold in the white chocolate mixture. Sift together flour and baking powder. Beat cream cheese.Melt glaze ingredients together and drizzle over cooled brownies.Break up other candy bar and stir in. Stir `til melted and let cool to room temp..
and with a rolling pin. be sure not to over mix. room temp.(about 11 double crackers) 5 TButter. Can be served with lightly whipped cream or vanilla ice cream.Refrigerate several hours to set. Place the dough into a 9" pie tin. 4Eggs. firmly pressing into the bottom and sides. turn out onto a floured surface. salt and baking powder.Combine cream cheese and butter in large bowl of electric mixer and beat until smooth.Add eggs one at a time. add the shortening with your finger rubbing the shortening and the butter into the flour until the flour becomes sandy. Place in the refrigerator until ready to use. mix together flour.Pour into prepared pie shell. melted cLight brown sugar. roll the dough into a 1/4" thick round. melted 2 TSugar 2 lb Cream cheese. White Chocolate Cheesecake Yield: 12 Servings 1 1/2 cGraham cracker crumbs . mixing well. room temperature 10 oz White chocolate. fold under and crimp. and wrap in plastic wrap and refrigerate serveral hours until firm. tossing it in gently. Trim the overhang until even. about approximately 12 inches in diameter. melted butter and sugar in large bowl. .Add enough water until the dough becomes moist. Once the dough is firm. sugar. chopped For the crust:In a medium bowl. melted 4 1/2 tVanilla 1 pn Salt Mix graham cracker crumbs. firmly packed Eggs /2 tb Kirch /2 cLight corn syrup c Chopped cashews /2 cWhite chocolate.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. Preheat oven to 300 F.Sprinkle a small amount of the water into the dough. room temp. 1/2 cUnsalted butter.Bake at 350F for 45 minutes to 1 hour.Cut the butter into 46 cubes and toss in to flour. For the filling: Combing in a bowl with a whip the butter. and eggs one at a time then add the remaining ingredients.Make a ball. Press into bottom and sides of 9-inch springform pan.
Pies Yield: 8 Servings . Diabetic.Bake 1 hour. Add eggs.Add white chocolate. one at a time.Loosen cake from rim of pan and continue cooling. softened 1/2 cSugar 1/2 tVanilla 3Eggs 1/2 lb White chocolate. Beat cream cheese. Bake for 10 minutes. sugar. melted -----filling----24 oz Cream cheese.285 blending well after each addition.Let stand 2 hours at room temperature. White Chocolate Cheesecake Yield: 1 Serving -----crust----1 1/2 cChocolate cookie crumbs 3 TButter. White Chocolate Devil's Food Pie Dessert. Refrigerate for at least 2 hours (best if over night). vanilla and salt and beat 1 or 2 minutes at medium speed.Turn mixture into prepared graham cracker crust. Bake for 35 minutes and turn oven off and let cool in oven for at least an hour. and vanilla at medium until well blended. mixing well after each addition. melted Mix crumbs and butter and press onto bottom of a 9-inch springform pan.I like to garnish this with dollops of whipped cream and a sprinkling of crushed chcoclate cookies. then refrigerate for about 12 hours before serving.Blend in the white chocolate.Pour over crust.
(8 oz).cracker crumb crust .286 2 ccold skim milk. Spoon evenly into crust. Beat with wire whisk 1 minute.fat-free instant pudding .) Gently stir in 1/2 of the whipped topping. (Mixture will be thick. divided 1package Jello devil's . .thawed. Refrigerate 4 hours or until set. (Mixture will be thick.whipped topping .food-flavor . Add devil's food flavor pudding mix. speed with an elec. mixing well.. Store leftover pie in refrigerator. .Jello . Garnish with additional whipped topping. mixer `til well blended. sugar. and vanilla in a large mixing bowl at med.size) Pour 1 cup of the cold milk into medium bowl. (4-serv . Beat with wire whisk 1 minute. Spread over pudding layer in 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.fat-free instant pudding .& pie filling.white chocolate-flavor . Add white chocolate flavor pudding mix.(6 oz) 1package .& pie filling.size) 1container Cool Whip Lite . if desired. then gradually add the chocolate. Pour remaining 1 cup cold milk into another medium bowl. (4-serv .) Gently stir in remaining whipped topping.. divided 1prepared reduced-fat graham .
Cook this mixture over moderate heat. broken In half widthwise 16 oz Bittersweet chocolate 8 oz Unsalted butter 1 cEvaporated milk Mint sprigs for garnish In medium saucepan. Strain this custard into a bowl and refrigerate. and freeze overnight. Prepare sugar syrup by mixing the remaining 1 cup of sugar with 1 cup of water. Place the 6 pieces of white chocolate on a large baking sheet lined with wax paper. then turn it off. a pinch of salt. Remove from heat and whisk in the peanut butter. about 6 minutes.This will take 10-15 minutes.In the meantime. line a -by-15 inch jelly roll pan with wax paper. Preheat oven on lowest setting for 5 minutes. stirring occasionally. then remove from heat and set aside 'til later.DO NOT bring to a boil or you'll have a curdled mess on your hands. stirring constantly. then add the cream. spread evenly. cover.287 Fold in the nuts or fruit `til evenly distributed then spread mixture into a greased 8" square pan. 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.Bring to a boil to dissolve the sugar. 3/4 cup sugar.Gradually whisk in the half & half and transfer to the saucepan. until well chilled. Place in the warm oven until soft enough to yield when pressed by a finger. Pour mixture into the jelly roll pan.Transfer custard to a Donvier or other ice cream freezer and freeze until thickened but still pourable.Using a metal spatula. scald the half & half over medium heat. In medium bowl.Add peanuts. set aside. Chill several hours or `til desired firmness. whisk together the egg yolks. and 1 tsp of the vanilla. until just thick enough to coat the back of a spoon (165 on a candy thermometer). transfer a piece .
288 of softened chocolate to an individual piece of wax paper (at least 12 inches long) and cover with a second sheet of paper. then another piece of chocolate. melt the bittersweet chocolate with the butter. 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. . do what you will with it. Transfer 4 rectangles to each of the prepared baking sheets. whipped In the top of a simmering double boiler place the white chocolate and melt it. spoon fudge sauce over. place a piece of the ice cream on each of the 4 pieces of white chocolate. stirring until smooth.Heat them slightly and mix them . about 11 by 4 inches.Stir in the evaporated milk and 1 tsp. cut the ice cream into ten -by-5-inch rectangles. Add the melted chocolate to the egg yolk and stir it in. Keep it warm. remove the assembled lasagnas from the freezer and allow to soften slightly at room temperature for a few minutes. trim the edges of each sheet to make a neat 3-by-10-inch rectangle. vanilla.-)With a spatula. To serve. covered. covered.Set each sheet of chocolate aside while you repeat this with the rest of the chocolate. Set aside. in the fridge. and serve immediately. Line 3 baking sheets with wax paper. Place each of the portions to serving plates.There will be a little left over. Using a pizza wheel or long sharp knife.Gently reheat the fudge sauce in the top of a double boiler or in the microwave.When the white chocolate is cooled and firm.Using a large heavy rolling pin. Keep cool. In a double boiler. gently roll the chocolate between the paper to form a thin sheet of chocolate. garnish with mint. then cut each rectangle crosswise to form two 3-by-5-inch pieces. remove the top piece of paper from each chocolate sheet.Transfer to a bowl. then another layer of ice cream.Whisk in 1 cup of the reserved sugar syrup.Top each with another piece of chocolate.Keep it warm. Freeze for 3 to 4 hours. With a pizza cutter or thin sharp knife. In another small saucepan place the gelatin and the water.Note:this sauce can be made up to 1 week in advance and kept. In the top of another simmering double boiler place the white chocolate and melt it.
Carefully fold the whipped cream into the mixture. Add it to the egg-yolk-chocolate mixture and stir it in well. stir with a wooden spoon un Fold into mixture. Meanwhile. beat egg yolks in a large bowl of an e Return to mixer bowl. Stir in unsalt White Chocolate Mousse Cheesecake with Sun-Dried Cherries Yield: 10 Servings . White Chocolate Mousse #2 Yield: 8 Servings 1/4 lb White chocolate. Refrig To serve. When chocolate is melted. place white chocolate pieces in a large bowl with butte This must be done slowly. Let the mixture cool to room temperature. Drizzle a small amount CHOCOLATE SAUCE:Melt chocolate in top of a double boiler. or until it is firm.Place the mousse in the refrigerator for 1 hour.289 together so that the gelatin is totally dissolved. Pour into a lightly oiled -inch spring form pan. cut into pieces and place on cold plates. 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.
almonds. walnuts .. all purpose 1 tBaking soda 1/2 tSalt 1package White Chocolate . Place cream cheese When mixture is soft and creamy add melted white chocolate and gelatin. Dissolve gelatin with 1 ounce of water..baking bar 6 ounce package. White Chocolate Nut Cookies Yield: 60 Servings 1 cButter Flavor Crisco 2 TMilk 3/4 cBrown sugar. granulated 1Egg 1 1/2 tVanilla 1 3/4 cFlour.inch pieces 1 cNuts. Mix To assemble: Grease a 10-inch mold with butter and cover sides with the Sh Makes 10 servings. Cream Butter Flavor Crisco and milk in a large bowl at medium speed of . coarsely chopped .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 .macadamias etc. firmly packed 1/2 cSugar.diced and crumbled 6 oz Sun-dried cherries 1 oz Melted butter Melt chocolate. pecans.cut into 1/4 to 1/2 . diced Crumbled 4 oz Praline royale cookies . Preparation Time: 20 Minutes Bake Time: 8 Minutes Heat oven to 375 F. .diced and crumbled 4 oz Shortbread cookies.
Pour in the batter and smooth the top. Stir in white chocolate and nuts. Slowly add the melted chocolate until incorporated. Melt the chocolate in the top of a double boiler. To serve. baking soda and salt. Cut the butter into tablespoon pieces. remove from the oven and let cool before removing from the baking pan. Place in the oven and bake for 25 to 30 minutes. Cool on baking sheet one minute. place in the bowl of a mixer and mix until smooth. Combine flour. Add to creamed mixture. Accompany with whipped cream or raspberry sauce. as each one is absorbed. Lightly grease a 9-by-11-inch baking pan. if desired. White Chocolate Raspberry Tart . Add brown and granulated sugar gradually. Add the sugar. When the cake is cooked. 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. Remove to cooling rack. Bake at 375 for 8 minutes. Beat in egg and vanilla.291 electric mixer until well blended. Mix well. Drop level measuring tablespoonfuls of dough 2 inches apart onto ungreased baking sheet. Makes 5 dozen 2 inch cookies. one at a time. cut the cake into individual portions and top with fresh raspberries. Add the eggs. then the flour.
Bake shell in middle of the oven 25-30 minutes. or until golden brown. Garnish tart with whipped cream and remaining 1/2 cup of raspberries. 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. baking 2Eggs. blend walnuts. zest and egg until combined well. chopped 1/2 cHeavy cream. unbleached. In a large metal bowl set over a saucepan of barely simmering water.292 Yield: 8 Servings 1 1/4 cWalnuts. While shell is freezing. warmed 1/2 cWhipped cream as garnish In a bowl with an electric mixer. sugar. 3/4 of the butter. beaten 1/2 cSour cream . Serve at room temperature. flour. preheat oven to 375F. Cool on a rack. beaten lightly 3 cFresh raspberries 12 oz White chocolate. Fill shell with 2 /2 cups of raspberries. smoothing top and chill. and press into an 11 inch tart pan with removable bottom. Remove side of pan and transfer shell to a plate. chopped fine 3/4 cUnsalted butter. whisking until smooth. covered. large. stirred 2 tBaking soda 1 tSalt 1 cButter or regular margarine 1 c.water 1/4 cCocoa. for hours or overnight. sifted 3/4 cWhole wheat flour. Whole Wheat Chocolate Cake Yield: 16 Servings 1 1/2 cSugar 1 cFlour. Freeze shell 15 minutes. melt the chocolate. Spread chocolate mixture over the raspberries.
Frost cake immediately. water and cocoa in saucepan. that has been sifted. milk. 3. Stir in confectioners' sugar. Grate the chocolate and add to it. mixing well. Put in pot and on medium heat. stirring constantly.Meanwhile prepare Cocoa Frosting. baking 1 lb Confectioners sugar. heat until it gets thick. and cocoa in saucepan. oven 30 minutes or until cake tests done. COCOA FROSTING: Combine butter. Dont let it boil.Pour batter into greased 13 x 9 x -inch baking pan. Cool completely.Blend in eggs and sour cream.Combine butter. Cool in pan on rack. add the salt. Pour Cocoa Frosting over all.Mix well. Stir in vanilla. stirring constantly. Bring mixture to a boil. using wooden spoon. baking soda and salt in a mixing bowl. flour. Bake in preheated 375 degree F. Remove from heat. 2. 3. Fill the hot liquid into cups and garnish with whip cream.293 ---cocoa frosting--1/2 cButter or regular margarine 6 tMilk 1/4 cCocoa. Continue cooking over low heat until confectioners' sugar is completely dissolved. Pierce warm cake with fork. whole wheat flour.Remove from heat. 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. the eggs would curdle. Cook over medium heat until butter is melted and mixture is smooth. Zucchini Chocolate Cake . Pour into flour mixture. Cut into squares. (1 box) 1 tVanilla extract Stir together sugar.
one at a time.Blend in Vanilla Extract.294 Yield: 16 Servings 2 1/2 cFlour. Add dry ingredients alternately with buttermilk to creamed mixture. using an electric mixer at medium speed. set aside.Sprinkle with chocolate chips and walnuts. baking soda and salt. large 1 tVanilla extract 1/2 cButtermilk 2 cZucchini. oil. beating well after each addition. sifted 1/4 cCocoa.Pour batter into a greased 13 x 9 x 2-inch baking pan. chopped Sift together flour. oven for 55 minutes or until cake tests done. beating well after each addition. grated 6 oz Semisweet chocolate chips 3/4 cWalnuts. . unbleached. unpeeled. cocoa. and sugar in a mixing bowl until light and fluffy.Cut into squares and serve.Beat in eggs.Cream together the butter.Stir in zucchini. Cool in pan on rack. baking 1 tBaking soda 1 tSalt 1/2 cButter or regular margarine 1/2 cVegetable oil 1 3/4 cSugar 2Eggs. Bake in a preheated 325 degree F.
199 amaretto frosting 71-2 American Chocolate Chip Cookies 17 amounts.Beat 166. 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. large 37 animals 5. 227. 25 B Bacardi Chocolate Rum Cake 5. 111. 50 . 49 Bacardi Double-Chocolate Rum Cake 5.Blend 147. 179. 26. 216. 134. 275 addition. 294 African cocoa crop 29 all-purpose flour 226 cSifted 143. 259. 40-1 chocolate with 47 aphrodisiac 5. 227. floured 132-3 9-inch Cheesecake 227. 275. 177. 196 cSifted unbleached 58 cSugar Egg tb 225 cUnbleached 98. 109. 23. 189 All-purpose flour tSalt tBaking powder tBaking 75 almond extract 70. 215-16.Mix 217 20-kilogram 40 350'F 75. 243 almonds 70-2. 137. 127. 113. 280 375'F 171. 282.Pour butter over. 119. 192. 153. 37 Arm & Hammer Chocolate Chip Banana 5. 285. 247 9-inch springform pan 89. 256. 184. 290 cBlanched 72. 36. 154. 203. 201. 143.295 INDEX* µ µg 40 10-inch springform pan. 95. 294 addition. 112 amaretto 72. 98. 180. 129. 146-7. 285 A Academy of Motion Picture Arts and Sciences 48 addition. 254.Butter 91 2-inch springform pan. 163. 237. 49 artificial vanilla 59 atl 23 Aztecs 22-3.Stir 166. 227.
140. 131. 88. 262. 273-4  baking powder salt 261 baking sheets 57. 278-9  Banana Chocolate Cake 6. 242-6. 101. 174-5. 127. 193. 257. 102. 52. 251-2. 40. 180. 98. 216 baked crust 94. 145-6. 260-1. 98.296 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. 78. 197-8  Bake 52-5. 111. 149. 205. 171-2. 154 baker. 113-14. 78-9. 55 bars 28. 227-31. 85. 190. 64. 77. 293-4  balls 60. 132-3. 55. 68. 166. 126-7. 124. 281-2. 54. 167. 95. 247 bake cups 111. 275-83  bake cookies 11. 131-3. 131-3. 184 bar mixture 257 cooled baking 263 melted candy 283 Barbara Bush's Chocolate Chip Cookies 6. 137-8. 248-9. 264. 238-9. 65. 113-14. 91-2. 107-8. 290 baking chocolate 27. 228-9. . 154. 244-5. 145. 264 baking pan 54. 80. 147. 229. 121. 94. 141. 61. 103. 107-8. 150. 149. heated waffle 181 BAKER'S Premium White Chocolate 282 baking 27. 84. 166-7. 52 Banana Chocolate Chip Bread 6. 235. 154. 209-12. 96. 188. 58. 127 Basic Chocolate Sauce 6 Basic Chocolate Sauce Yield 56 batter 50. 281-2. 256-9. 112 oz Unsweetened 164. 89. 277 mashed 53. 108. 292-4  baking bars 260. 248. 53 Banana Chocolate Pudding Cake 6 Banana Chocolate Pudding Cake Yield 54 bananas 52-4. 291 baking soda 52. 103-9. 278. 256-7. 68-72. 75. 291  floured 101 well-buttered 9-by-9-by-2-inch 196 baking powder 63. 201. 62-4. 283 chocolate marshmallow 10. 119. 144 bake crust 68. 193. 197. 58-61. 262. 268. 132-5. 98-9. 103. 114. 66. 89. 71. 153-5. 73. 119. 201. 209. 135. 81-7. 101. 54. 124. 15960. 181-2. 87. 173. 52 Banana Chocolate Chip Muffins 6. 276. 137-8. 147. 196-8. 238. 229. 264. 177. 209-10. 268-9. 228. 171-2. 288. 89-90. 230. 165-7. 275-6. 59. 278-9. 54 Barcardi Rum Chocolate Cake 6. 216. 75. 226-7. 158. 80. 106. 43. 94-6. 84. 252. 269 oz Semisweet 56.
158. 176. 255 . 251 remaining 65.Bake 253 Bavarian Chocolate Pie 6 Bavarian Chocolate Pie Yield 56 BBC NEWS Chocolate 47 beans 22. 229-31. 162. 125. 262-4. 263-4. 154. 84. 122. 140. 118. 196. 250. 281 beat egg whites stiff 204 beat egg yolks 132. 135. 211-12. 112. 182. 25. 153. 174. 168. 218.Pour 180 flour. 267-9. 242. 140. 68. 147. 236-8. 151. 169. 171.Then 148 beat flour 154 beat margarine 106 beat mixture 72. 212. 79-83. 92-4. 181. 114-17. 254. 228. 257. 104.Pour 264 minutes. 255-6 vanilla. 123-38. 197. 261 beaten mixture 268 beaten yolk 230 beaters 61. 227. 275. 75. 193. 141. 138. 146-7. 275-6. 168. 114. 198. 268. 88. 197. 193. 246 beat chocolate mixture 177 Beat Cream 97 Beat cream cheese 65. 80. 178. 161. 75-6. 280 beaten egg yolks 105. 95. 160-1.Combine flour 99 Beat well. 66. 158. 28-30. 292  beaten egg whites 96.297 253-4. 117. 242. 109. 217. 89-90. 230. 177 beaten egg yolks. 283.Separate 147 white 126 batter. 283-6  beat Bake 51 beat butter 55. 122. 263 beat shortening 103. 259. 273-5  blended. 115. 191. 146. 188. 182.Return 158 beaten eggs 126. 206. 96-7. 267. 201. 214. 100. 152. 75.Pour 244. 236 beat 58-63. 285 beat cream/chocolate mixture 279 beat egg whites 54. 281 beat cake mix 201 beat cheese 128. 191. 259 beat eggs. 180-2. 194.Stir 99 beat yolks 218 Beat Yolks Slightly 97 Beate Illek 47 beaten 71. 188-94. 199. 143 Beat Slight 105 beat sugar 102 beat well. 289 beat eggs 83. 137. 104-8. 39-40. 250-2. 252.
183-4. 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. 141-3. 257 blended. 95. 79-80.Add chocolate mixture 130 blended. 175-6. 1967.298 chilled 82 clean 54. 80. 113-14. 179 blended. 287. 131-3. 67 billowy peaks form. 188-9.Place cream 252 Beer TUnsalted butter-room temp 88 Belgian bittersweet chocolate 196 berries 115. 167. 205-6. 135. 162. 66.Remove 228. 65 board. 202. 264-5. 219  .Stir 64 blender 71. 61. 218-19. 98-9. 64. 143. 106. 170. 95. 207.Chill thoroughly. 162-3. 214. 101.Add eggs 109. 173. 254 blend ts Vanilla Veg 88 blend walnuts 292 blend well. 147. 80. 125. 242. 129. 61-2.Bake 238 blended. 130.Stir 125 bitter 23-4. 136. 118. 36. 146. 236-7. 168.Fold 205 blend well. 218  blend butter 138. 153 blended. 283 beverage 22. 131-7. double 56. 293  boiler. 62. 109. 77. 159-62. 27 bittersweet chocolate 47. 161 dry 263 electric 255 rotary 80 rotary egg 171 beaters. 24. 117.Stir 144. 155. 288-9  boiling 69. 91. 278. 192-3. 69.Combine cream 211 beaters. floured 131 boil 58. 127. 272 bo 60. 96. 152. 82-3. 143 blend cocoa 256 blend cocoa powder 236 blend flour 239 Blend in Vanilla Extract 294 blend liqueur 146.Add 164 blended.Pour mixture 247 blended. 235-6. 61-2. 205-7. 139. 203-4. 234. 118-19.
290-4  . 75-6. 181-2. 48 Bo's Chocolate Chip Cheesecake 6. 78. 176.Bring 119. 70. 132-3. 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. 249. 225-6. 182. 83-4. 201.Blend. 126. 218-20. 110. 229. 189. 6. 189. 125-6. 220. 120. 79. 99-101. 106. 193. 253 bowl. 154. 235-6. 226-7. 226. 151-3. 94. 131-6. 120. 156 bowl. 80-1. 103-7. 83-4. 69. 226-7  brown sugar oz Cocoa 117 brown sugar together. 117.Add vanilla 170 boiling water 56. 122-9. 283-4. 289-90  mixer 74. 284-5. 198. 255-6. 205. 112-13. 275. 165-6. 259. 101-2. 225 brownies 3. 44. cool 121 brandy 76-7. 140. 165. 59 bowl 58-9. 177 Brandy And Vanilla 97 Brazilian Iced Chocolate 6 Brazilian Iced Chocolate Yield 60 bread 5. 196. 198-9. 200. 94. 146. 106. 135 bowl. 106. 154.The 100 Brown sugar ts Vanilla 260 BROWNIE 108 Brownie Cookie Crust 241 brownie mixture 64. 75-6. 68-70. 196. 62-4. 266 burning 66 butte 289 butter 61-2. 289 scraping 233. 261. 95-7. 248 bran mixture. 152.Whisk 288 Box Office Mojo 48 bran 120. 87-90. 258-61. 185-6. 75. 273 small 63. 155. 152. 106. 148. 49. 128-35. 143. 271 bran cereal 78. 119-20. 215-16. 271. 291-2  blender 79 large 55. 159. 206. 185. 137-8. 80.299 boiling point. 131. 173-8. 167. 108. 88.Sprinkle 65 bowl. 98. 274-6. 101. 117-19. 160. 90.Refrigerate 156 bowl. 79. 76. 282 book 3. 72. 203-5. 148. 91. 276-7  Bowl Buttercream 189-90 Bowl Chocolate Fudge 18. 224. 64-5.Chill 109 bowl. 103-7. 76-7. 53. 170.Add 91. large 50 bowl. 278. 233. 224. 249-52.
256. 167. 238. 102-3. 238 cUnsalted 76. 110.300 cGranulated sugar tb 154 cMelted 88. 149 teaspoon 62 tUnsalted 61.Beat 238 butter.Press 147 melted 93 Butterscotch Fudge Omit chocolate chips 222 butterscotch pieces 189. 114. 219. 160. 245. 201. 64 buttermilk mixture. 194. 175. 292 gUnsalted 182 mashed lg Egg tb 52 mixing bowl. 195. 294 cNonfat 111 qt 120 Buttermilk Chocolate-hazelnut Cake 6. 193 cpeanut 149 cPeanut 106. 216-17.Coat 204 butter melts 270 butter melts.Stir 81 butter mixture 76. 136. 120. 257 creamed 53 cSoftened 103. 110. 256. 226. 152.Add 238 butter. 218 butter. 89. 180. 144.Combine 293 oz Chocolate chips tb 193 oz Semi-sweet chocolate tb 204 oz sweet 225 soften 60 softened 103. 124. 262. 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. 112. 158. 143 cStick 170 cSweet 176. 284.Beat well.Stir 145 . 275. 111. 274 tablespoon sweet 160 tb Sweet 198 tbsp 141. 115. 267. 240. 249. 251. 189. 273 melted 107 peanut 106. 141. 137. 250 butter peanut 249 butter sandwich cookies 249 butter tb milk 118 butter. 217.Mix 127 buttermilk 75. 217. 167.Pour 197 butter.
185. 58-62.Butter 204 cake pans 83. 23-5.Let 81 cooled 54. 251 prepared 50 cake pans. 262-3. 135.Loosen 285 layer 274 minutes. 126. 91-2.Combine 50 cake pan. 157. 121. 192.This sourdough chocolate 274 people bake 274 preparing 146 roll 169 warm 293 cake baking time 81 cake batter 159. 119 oz Devil's food 95 oz Pkg chocolate 200 cake mix ith pudding 68 cake pan. 226. 182. 211. 238-9. 139-41. 245.Repeat procedure 276 cake ingredients 51. 273-4 9-in layer 51. 139-40. 54-6. 169. 241 cacao beans 3. 55 cake iwth 185 cake jiggles 99 cake layer 140. 29 cacao mixture 26 cacao trees 22. 184-5.Sprinkle 65 . 268.Loosen 90. 98. 273-7  3-layer 226 angel food 207 boxed 274 cake. 251 cSifted 171 cake hang 171 cake heart. 24-5. 181.Bake 192. 227 hour. 68. 176 csifted 96 edge of 96. 197. 161. 29. 252. 237-40. 169. 195. 81. 46 Cadbury Creme Eggs 44 cake 50-2. 185. 226. 119. 245. 204-5. 24. 27. 68. 74. 264. 273 third 245 cake mix 50. 281 cake cra 72 cake crosswise 74 cake flour 156. 191 mix. 72-4. 205. 197-8. 86-7. 55 waxed paper-lined 8-inch 211 cake pans.301 C cacao 22. 108. 161. 29. 42.
302 cake pieces 74 cake plate 81. 267 cAll-purpose flour 64. 273. 244 cardboard 140. 55. 243. 250. 291 cAll-Purpose Flour 76. 127. 225. 223-4. 106. 199- . 245 cakes test done. 274 cake rack 239 cake recipe 281 cake shimmers 60 cake springs 197 cake tester 54. 47. 192-3. 211. 229  cancers 37 candies 40. 144-6.Cut 223 cakes form 140 cakes test 132-3. 112. 95.Form 133 cake.Let 59 cakepan. 226. 257. 55. 225 cAlmonds 71. 96. 114. 248. 157 cardiovascular disease 38 casserole 70. 85-6. 271 cButter 91-2. 143. 153-4. 82. 198. 262. 131-5. 251 cake. 224. 226 cake tests 50-1. 109. 224 Castillian Hot Chocolate 6 Castillian Hot Chocolate Yield 67 cause acne 39 cBread flour 187 cBread Flour 73 cBread flour. 111. 231 cannoli forms 88 Cappucino Chocolate Cheesecake 6 Cappucino Chocolate Cheesecake Yield 65 caramel mixture 172 Caramelized Pistachio Shards 263 caramelizes 89 carbohydrate 53. 167. 186. 293-4 cake tests done. 235 candy mixture 283 candy sprinkles 177. 226. 124. 130. 79. 269. 186. 102-3. 281-2. 122.Cool 180 cake tops 238 cake. 127. 81. 262. 159. 270 calories 38. 53. 97. 275. 238. 196. 199. 139. 100. 71. 244. 166. 154. 220. 171. 213. 85. 106.Cool 192. 231.Sprinkle 215 cake. 252. 142. 145. 111. 75. 173-4. 164. 127-8. 234. 227-8. 130. 174. 113. 213. 164-6. 230-1. 140.Spoon 197 cake.You 205 call-purpose flour 231. 142. 139. margarine ts Salt 52 cBrown sugar 59. 137. 258  cbutter 177. 267. 181.
144. 118. 115. 225. 272-3. 260 cChocolate pieces 187 cChocolate wafer cookies 109. 265. 169. 292  cFlour ts Baking powder 146 cFlour ts Baking Powder 108 cGraham cracker crumbs 51.To 133 cereal mixture 69 cereal. 273. 187. 201. 216. 95. 148. 101-4. 85-6. 160. 126. 63. 121-2. 226-7. 201. 192. 217. 247. 92. 55 cCold Milk 49. 294 cCake flour 54. 163 cChopped nuts 63. 158. 97. 209-10. 240-1. 85. 245-7. 184-5. 175. 238. 99-103. 70. 275. 278. 61. 158. 174-5. 245. 287 Charlie 45. 169. 137-8. 167. 282-3. 292-4  cButter Flavored Shortening 108 cbuttermilk 262 cButtermilk 65. 270 cHalf 82-3. 188. 189. 180-1. 287-9  cheescake 164 cheese 6. 256-7.Beat 78. 284 cGranulated sugar 86. 55. 134. 107.303 200. 257. 261. 86. 278 cChopped walnuts Vanilla 181 cCocoa 67. 67. 145. 146. 109. 191. 166. 225. 227. 236. 221-2. 99. 163. 180. 247-9. 212. 248-50. 246-7. 92. 194. 183. 131-4. 192. 88. 123. 166. 251. 184. 276 cChocolate 124 cChocolate chips 52. 181. 275 ts Salt 132-3 cConfectioners sugar 137. 244. 248 cEvaporated non-fat milk 220 cEvaporated skim milk 54 cEvaporated Skim Milk 168 cFlour 49. 210. 251. 158-9. 237 butter oz Cream 151 . 209. 227. 195. 234. 181. 220. 237. 145. 72. 92-4. 99. 102. 94. 108. 82-3. 189. 236 ccold skim milk 286 cCold skim milk 215 cCold Skim Milk 79 cConfectioners 106. 209-13. 222 cCreamy peanut butter tb Creamy peanut 151 cDark Bacardi 49 center. 267 cCold milk 51. 137. 190. 120-1. 48 cHeavy chopped Egg whites ts Vanilla 249 cSugar Eggs ts Vanilla extract 91 cHeavy cream 61. 139. 277-9. 271. 167. 292-4  cCocoa krispies 242 cCocoa powder 65. 156. 272-3. 148. 160. 228-30. 188.
98. 134 cReese's peanut butter 256 csemi-sweet chocolate 149. 18. 200. 69-70 children 47. 157-8. 111. 129-30. 240 cheese mixture 60. 267 cheesecake 13. 147. 207-8. 50 chill 57.Use 91 cheesecake mixture 239 cherries 73-4. 239-40. 134-5. 163-5. 98. 277-8 cHershey's cocoa ds Salt 111 chewy cookies 64. 246-7. 128. 59. 183. 241 chips 77. 140-1. 255  Cheesecake Crust 6. 152-3.304 oz Cream 95. 251. 220-1. 126. 163. 186. 203. 232 cSemi-sweet chocolate 64. 259 cherry mixture 73 Cherry Yogurt Cups 16. 39. 108. 163.Use 133 chilled mixture 164 chilling 238. 257 Chex and Chocolate Party Mix 7 Chex and Chocolate Party Mix Yield 69 chicken 7. 167. 247. 59-60. 92. 221 melt peanut butter 256 melted 134-5. 215 cHershey's cocoa 57. 96. 135 generous layer of 60 ground chocolate 150 heat. 126. 130. 135. 177-9. 134. 215. 240-1. 197. 193. 87.Add chocolate 207. 128. 132-4. 225. 143. 157. 68 cheesecake inside. 91. 202. 272 cSemi-sweet Chocolate 178 csemisweet chocolate 186 cSemisweet Chocolate 104 cup chocolate 81. 191. 246. 82. 221-2. 278  cchocolate 53 cChocolate 150. 197. 109. 277 cup of 129. 228. 172. 95-6. 109. 145. 92-3. 200-1. 246 oz Peanutbutter 172 oz Semisweet Chocolate 136 . 172. 182. 178-9. 227 softened cream 195. 132. 252 chilled chocolate/egg mixture 132 chilled chocolate. 216. 102. 256. 259-60  chill mixing bowl 252 chilled bowl 50. 91. 211 cChocolate Mint 135 cMilk Chocolate 109 cMini semi-sweet chocolate 49 cMint Chocolate 131.
31-40. 42-8. 76-8.Melt 147 excess 186 expensive 31 free 276 gDark 86. 40. 112-15. 171-4. 254 boiling water 275 brain cannabinoids in 47 cheaper 32 cHershey's 277 chopped 158. 253 Chocolat 6.Add 152 high-priced 46 how to Store 47 how to Temper 46 . 284 drinking 24 durable 25 eating 36 ened 215 equal parts.305 package semi sweet 221 packages butterscotch 222 use Nestle Mini-Morsel chocolate 60 vanilla milk 111 whip Chocolate 253 chips melt 201. 20. 66. 182 granulated 278 grated 97. 48.Melt 176 associated 23 bad quality 32 baker's 6. 204-6. 279 cooking 158 cooled 105. 269 cooled melted 241 couverture 28 creamy 166 crushed 98 cSemi-sweet mini 208 cSemisweet 73. 82-5. 139. 125-7. 278 heat. 45. 278 chocolat at box office mojo 48 chocolat-mocha flaver 160 chocolate 3-5. 142.Melt 127 batch 32 bitter 70 blend 146. 61-4. 62 baking pan. 133. 22-9. 132-3. 58-9. 197. 288-9  9-inch spring form pan. 268-74. 88 cWhite 269. 72-3. 221 cho Stir 173 chocolat 242.
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. 41 oz Semi-Sweet Mini 77 oz Unsweetend 105 oz Unsweetened 60 oz White 286 pan. 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.Add 174 molten 34-5.Add 125 shaved 92.306 layer 68 liquid 34 manually tempering 34 mass-produced 32 melted square 141 melted white 109. 72 chocolate-and-butter mixture 62 Chocolate and Raspberry Cream Torte 7 Chocolate and Raspberry Cream Torte Yield Chocolate Angel Cake 7. 112. 248 Chocolate-Banana Freeze 14. 77 Chocolate Banana 18. 183 73 .Spoon 173 pipe 218 processed 33 quite bland 29 saucepan. 181 smooth 53 softened 288 solid 34 squares 141 standardized 43 tempered 35 town 48 unadulterated 27 warm 152 water mocha 180 wine 21. 290 melting 36 minutes.
94 Chocolate Cheesecake Yield 91. 80 baker's 40 Chocolate Baseball Cookies 7 Chocolate Baseball Cookies Yield 80 chocolate batter 85. 201 Chocolate Bread Pudding 7-8. 17. 254 part. 146. 269 chocolate ch 247 cHershey's milk 227 chocolate chees ecake 194 Chocolate Cheese Pie 8 Chocolate Cheese Pie Yield 90 Chocolate Cheesecake 8. 97 Chocolate Chip Cake 8. 66. 82-4 Chocolate Bread Pudding Classic 8 Chocolate Bread Pudding Classic Yield 84 chocolate brownies 8. 86 chocolate cake mix 49-51. 78 Chocolate Banana-Split Pie 7 Chocolate Banana-Split Pie Yield 79 Chocolate Bar Filling 7. 88 Chocolate Caramel Hazelnut Pie 8. 218 Chocolate Cake 8. 55. 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. 92-3. 195 Chocolate Cheesecake Bars 8. 85 chocolate bunnies 23 Chocolate Butterscotch 16. 43. 226. 78 Chocolate Banana Shake 7. 82. 121 Chocolate Cake Yield 282 chocolate candy 8. 108. 87 Chocolate Caramel Cheesecake 8.Pour 147 chocolate beverages 22 Chocolate Brandy Cake 7 Chocolate Brandy Cake Yield 81 Chocolate Brandy Cream 7. 20. 19.307 Chocolate Banana Muffins 7 Chocolate Banana Muffins Yield 77 Chocolate Banana Pudding Pie 7. 28. 62. 87 Chocolate Cannoli 8. 79 chocolate bars 35. 89 Chocolate Caramel Pecan Cheesecake 8 Chocolate Caramel Pecan Cheesecake Yield Chocolate-Caramel Sugar Cookies 172 Chocolate Caramels 6. 97 90 . 59.
219 Chocolate Chip Squares 9. 255 chocolate cools 241 Chocolate-Covered Cherries 14. 106 Chocolate Chunk Blondies 9 Chocolate Chunk Blondies Yield 107 Chocolate Chunk Cookie Bar 57 Chocolate Chunk Nut Cookies 6. 103 Chocolate Chip-Oatmeal Cookies 9. 77. 106. 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. 184-5 chocolate cream cheese batter 163 Chocolate Cream Pie 17 Chocolate Cream Pie Yield 233 Chocolate-Cream-Popcorn 14. 49. 101-4. 104 Chocolate Chip Torte 9. 246-50.308 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. 102-3 Chocolate Chip Nut Pie 9. 59. 186 Chocolate Covered White Chocolate Cheesecake 9. 83-4. 149-50. 186. 186 Chocolate-Covered Fortune Cookies 187 Chocolate-Covered Marshmallows 14. 75. 102 Chocolate Chip Macadamia Crunch Cookies 9. 243-4. 64. 105 Chocolate Chip Peanut Butter 16. 100 chocolate chip cookies Thersa Monk 103 Chocolate Chip Cookies Yield 99 Chocolate Chip Date-Nut Loaf 9.Use 185 .Add 248 chocolate chips. 253  chocolate chips. 109 chocolate cream 28. 104 chocolate chips 18. 211 Chocolate Chip Cookies 8-9. 229. 101 Chocolate Chip Grape Nut Bread 9. 187 chocolate cream. 52-3.Stir 95 Chocolate-Chocolate-Chocolate-Chip Fudge Cake 14 Chocolate-Chocolate-Chocolate-Chip Fudge Cake Yield 184 Chocolate Christmas Candies 9. 57 chocolate chunks 100.Spread 185 chocolate chips.
113 Chocolate Dipped Strawberries 9 Chocolate Dipped Strawberries Yield 114 chocolate dollops 267 Chocolate Dot Pancakes 9. 111 Chocolate Decadence Bread Pudding 9. 125.Chill 123 at the chocolate factory 46 Chocolate Factory 44-5. greatest 44 chocolate fight 45 chocolate filling. 118 chocolate gratings 125 chocolate hardens 114 Chocolate-Hazelnut Filling 119 Chocolate Hazelnut Tart 10 Chocolate Hazelnut Tart Yield 119 . 29 classic 29 Chocolate Fluff Frosting 275 chocolate fountain 31 chocolate frosting 198. 18. 112 chocolate diet 36 chocolate dip 113 Chocolate Dipped Almond Cookies 9. 265 Chocolate Ganache 10. 116.309 Chocolate Creme 9. 118. 115 chocolate dough 135. 225. 151 Chocolate Glazed Dream Cake 10. 153 chocolate eggs 44 fondant-filled 44 chocolate extract. 184.Top 273 Chocolate Fudge 10. 56 Chocolate Curls Chocolate Gratings 132-3 Chocolate Date Truffles 9. 118. 195 chocolate Genoise 197 CHOCOLATE GLAZE 59. 117 Chocolate Fudge Sauce 19. 128. 243 favorite 52 Chocolate Frosting. 112 Chocolate Dipped Almonds 9 Chocolate Dipped Almonds Yield 113 Chocolate Dipped Peanut Butter Cookies 9. 249 Chocolate Fudge Pudding 10. 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. 80. 48 chocolate factory.Walnuts 119 chocolate flavor 27.
265 chocolate melts. 255 chocolate layer. 55 cBarcardi Dark Rum pk 55 Chocolate Jumbles 10. 121 chocolate instant 50-1. 123 chocolate lover's dream 3 Chocolate Lover's Eggnog 10. 26-7. 122 Chocolate-Macadamia Nut Bread 14. 187 Chocolate Macaroons 10. 240.Continue baking 147 chocolate liquor 4. 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. 188 Chocolate Marshmallow 16. 122 chocolate layer 147. 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 . 250.Blend 197 chocolate milk 23 Chocolate Milk Fudge 10. 127 chocolate mass 33 blended 33 chocolate melts 76. 123 Chocolate Madeleines 10. 93. 30-1 producing 30 chocolate lovers 3.310 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. 219 Chocolate Marzipan Slices 10. 123 chocolate makers 27-8 chocolate makers use 28 chocolate-making machinery 32 Chocolate Malted-Milk Pie 10. 128 Chocolate Mini Cheesecakes 10.
147 chocolate ot 186 Chocolate Pancakes 12. 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. 204. 154. 138 chocolate mix 191 chocolate mix. 275-6  chocolate mixture. 151-2 Chocolate Mousse Cake 11. 137. 113-14. 130 Chocolate Mint Frosting 132-3 Chocolate-Mint Frosting 132-3 Chocolate Mint Ice Cream 11. 149 Chocolate Peanut Butter Cup Cheesecake 12 Chocolate Peanut Butter Cup Cheesecake Yield 150 .Pour 198 chocolate mixture. 192. 257. 95.Stir 200 chocolate mizture 85 chocolate morsels 69. 132. 141 Chocolate Mud Frosting 11. 131 Chocolate Mint Layer Cake 11. 141-2. 119.Add 211 chocolate mixture. 148 Chocolate Peanut Butter 6. 76. 142 Chocolate Munchies 11. 137 Chocolate Mint Sugar Cookie Drops 11. 138. 129.Fold 208 chocolate mixture. 145 Chocolate Nut Upside-down Cake 12.ture 84 chocolate mixture 57. 146 Chocolate Orange Supreme Cheesecake 12. 143 Chocolate Nut Chews 11. 265 csemisweet 271 flavored semi-sweet 137 Chocolate Mousse 11. 63 Chocolate Peanut Butter Bars 12 Chocolate Peanut Butter Bars Yield 148 Chocolate Peanut Butter Chews 12. 145 Chocolate Orange Cheesecake 12. 139 Chocolate Mousse Flan 11. 160-1. 105.311 Chocolate Mint Cheesecake Cups Yield 130 Chocolate Mint Cookies 11. 217-18. 142. 136 Chocolate Mint Sticks 11. 144 Chocolate Nut Toffee Bars 11. 125-6. 149 Chocolate Peanut Butter Cookies 12. 139-40 Chocolate Mousse CakePart 11. 200.
158. 164 Chocolate Sauce 7. 188. 13. 93. 234. 69. 255 chocolate pieces 50. 54 Chocolate Pudding Mix Yield 159 Chocolate Pudding Souffle Cake 12. 215 resemble 67 Chocolate Pudding Cake 12 Chocolate Pudding Cake Yield 159 chocolate pudding mix 12. 177. 20.312 Chocolate Peanut Butter Dip 12 Chocolate Peanut Butter Dip Yield 151 Chocolate Peanut Clusters 12. 272 chocolate products 40-1. 155. 160 Chocolate Puddle Pudding 12. 165. 259. 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. 19. 17. 162. 289 chocolate pieces. 219. 231. 153 Chocolate Pecan Pie Bars 12. 153 Chocolate Pecan Orange Balls 12. 152 Chocolate Peanut Pie 17 Chocolate Peanut Pie Yield 240 Chocolate Peanut Whirls 12. 289 warm 259 Chocolate Sauce Yield 281 . 204 oz Semi-sweet 189 oz Semisweet 188 pkg semisweet 218 white 271. 164 Chocolate Sandwiches 13. 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. 157-8 Chocolate Pretzels 12.Microwave. 281. 258 csemisweet 176 cSemisweet 155 grated 133. 46 chocolate pudding 49. 202. 154 Chocolate Pecan Rum Balls 12. 154 chocolate pie 17.
203 cHershey's 174 Chocolate Syrup Brownies 13. 173 Chocolate Tapioca Pudding 13 Chocolate Tapioca Pudding Yield 174 chocolate taste 30 Chocolate Teacake 13.Pour 205 Chocolate Sugar Cookies 13 Chocolate Sugar Cookies Yield 171 Chocolate Surprise 13.313 Chocolate Sauerkraut Cake 13. 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. 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. 72. 196 oz Semisweet 216 chocolate streaks remain. 165 Chocolate-Scotch Drops 14 Chocolate-Scotch Drops Yield 189 chocolate sets 218 chocolate shavings 227 chocolate sheet 288 Chocolate Shortcakes 13. 20. 151. 67 Chocolate Turtle Cheesecake 14 Chocolate Turtle Cheesecake Yield 178 Chocolate Turtle Pie 14. 139. 278 Chocolate Truffles Yield 176-7 Chocolate Tunnel Cake 6. 142. 185. 172 chocolate sweet 41 Chocolate Swirl Cream 76 chocolate syrup 79. 193. 179 chocolate turtle recipe 148 .
93 Chocolate Waffles-Mix 14. 213. 276-8.Stir 214 cLight Cream tb Butter Flavored Shortening 108 cloves 211. 214 clow fat milk 231 cMargarine 63. 86. 179. 142. 70. 146-7. 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. 115-16. 46-7. 61. 201-2. 236. 68 chocolate wafer crumbs 92. 170. 130-1. 86. 237-8. 244. 177-8.Let 156 chocolates. 273 cHershey 242 . 251 cNuts 107. 244-6. 254. 107. 108.314 Chocolate Velvet Cheesecake 14. 31-3. 148. 36-8.Mix 159. 209-10. 68. 226. 233. 271-2. 114. 290 cocoa 29. 78. 180 Chocolate-walnut Meringues 14. 144-5. 95. 275 cinnamon/sugar mix 98 Cinnamon Whipped Cream 211 cinnamon. 190 Chocolate Walnut Pie 14. 75-7. 80. 262 cMilk 52. 66-7. 190 churn 132 cinnamon 65.Cover 204 Chocolatetown Special Cake 14 Chocolatetown Special Cake Yield 189 chocolatiers 28 chocolatiers use 28 chol 149. 210-11. 270. 173. 230 chopped nuts 122. 98. 172. 258. 280-2. 204 Chunky Triple-chocolate Cookies 14. 158-60. 209-10. 211. 247-9. 138. 42-3. 233-4. 224-5. 202. 183 chocolate. 266. 276-7  cMILK 97 cMint-Chocolate Chips 129-34. 129 chocolate wafer crust 68. 293-4  bowl. 188. 220 Chopped Powdered Sugar 127 chopped Shortcake dough 167 chunks 99. 122. 172. 122-4. 56. 104. 183. 223-4. 179 Chocolate Vinegar Cake 14 Chocolate Vinegar Cake Yield 180 Chocolate Wafer 6. 203 cholesterol 53. 101. 184-5. 151. 155. 139. 272 choney 231-2 cHoney 153. 283 cmilk 177. 67. 228-31. 112.
30-3. 96. 25-7. 164.Add flour 245 cocoa powder 36-7. 199. 245. 80. 212-13. 189. 167. 293 cocoa graham crust 217 cocoa growers object 28 Cocoa Icing 245 cocoa liquor 31 cocoa mix 244 cocoa mixture 122. 216. 65. low 30 cocoa butter crystals 33 cocoa butter flows 31 cocoa content. 280 cocoa mixture. 184.Add 220 cSifted 115 cunsweetened 74 cUnsweetened 124. 158 substituting 28 cocoa butter content. 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. 168. high 26 cocoa fat 28 cocoa flavonoids 38 cocoa flavonols 47 cocoa frosting 158-9. 244. 26.Put 170 . 264. 237. 248. 43 cocoa-sugar mixture 67 cocoa together. 281 expensive 29 forastero 29 milk.315 cHERSHEY'S 73 cPowdered 274 crumbly. 273 mixing 74 powdered baking 72 processing 37 reducing 28 sifted 201 tUnsweetened 63 unsweetened 139. 230. 187. 128. 80. 78. 28. 276. 273. 244. 75. 142 world's 27 cocoa-based prescription drugs 38 cocoa beans 27. 29 cocoa butter 22-3. 264 cunsweetened 96 cUnsweetened 65. 224. 43. 160. 40.Sift 158.Cut 161 Cocoa Tree 46 CocoaBella 47 cocoa.
81. 243. 165. 142 cookbooks 148. 180. 207. 123. 97. 174. 99. 218. 124 cookie dough 99. 39 containers. 127. 230. 108. 55. 263  cook stirring 139. 108. 194 cOil 49-51. 222. 247. 68. 134. 90. 227. 173. 191. 246-7 confectioners 94. 91. 201. 270 coffee mixture 235 cognac 169. 106. 160-2. 46 conching process 33 condensed milk 23. 159. 87. 250.Refrigerate 178 cocoa's medicinal 47 cocoa. 166. 60. 132-4. 253 oz Sweetened 209 sweetened 128. 200 cSweetened 130. 221. 213. 157.Stir 238 coconut 69. 155. 143. 293  confectioners sugar 82. 198. 87. 177 toasted 215 Coconut Chocolate Cheesecake 14 Coconut Chocolate Cheesecake Yield 191 coffee 58. 243 cold milk mix 170 cold water forms 116. 223 Coll 132-3 colored decors 186 combined. covered 155. 186-7 Contemporary Confection 46 cook 55. 124. 237. 130. 88-9. 176. 144. 65-6. 185. 235.316 cocoa. 132-3. 253 chocolate chip 99 crumble 57 prepared crust. 185. 31-3. 148. 171. 175. 150. 273-5. 166. 259-60. 208-9. 169.Beat 182 conching 4. 170. 125. 192. 137. 37. 166 cookie crumbs cChocolate 253. 67. 94. 156-7. 137. 211. 145. 116-17. 113. 177. 238. 175. 106. 118. 285 cChocolate wafer 68 wafer 98. 180. 280-1 Coffee Cake 13 Coffee Cake Yield 173 coffee liqueur 65. 93. 256-8  . 244-5 consumers 43 consumption 35. 214. 293 tHot water 176 confectioners sugar tb 193 confectionery 43-4 consistency 34.Cut 253 cookie sheets 87.
286 cracker crumbs. 202. 110. 229. 81. 185. 246 non-stick 212-13 nonstick 63. 281. 192 Creamy Chocolate Cheesecake Squares 193 CREAMY CHOCOLATE FROSTING 166 . 276 cooking spray. 171. 229.In 212-13 Cool cake layers 268 Cool cookies 103. 212. 227. 87. 122-4. 266 cramy. 217. 129. 79. 63. 126. 165.Beat 197 cooled cheesecake 94 cooled chocolate mixture 238 cooled chocolate. 128. 1878. 144. 245.Heat 170 cream butter 76. 142. 222-3. 239 Cream/Chocolate Frosting 273 cream margarine 172. 260  cornflour 67 couvertures. 270. 131. 89. 192. 151. 117. 239. 211. 165. 99. 166. 150-1. 68-9.Bake. 108. 81. popped 187 corn oil spreadand stir 73 corn syrup 59. 213. 146. 75. 165-6. 131-4. 259-60  Cream Cheese Chocolate Cake 14. 275. 106 cRaisins 69. 6. 114. 143-4. 110-11. 103. 99. 267.Add eggs 100 cookies 3. 66. 92-4. 150. 220. 191 cream cheese mixture 68. 294 creamy 58. 119. 237. 269 cream Butter 85 cream butter flavor crisco 64. 293 cooking spray 73. 148. 71. 87. 72. 104. 135. 98. 64. 167. 229. 94. 290 cream cheese 51.Transfer mixture 182 cooled yolk mixture. ungreased 131. 116. 155 ungreased 134. 168. 230 creamed mixture 64. 134-5. 256-8 cookie sheets. 137. graham 59-60. 72. 61. 150. 202 cookie. 227. 256-8  cooking 45. 189. 138. 212-13.Turn 281 cooling racks 99. 266 cream shortening 121-2. 160. 137. 258 Cool crust 218. 231  Creamy Chocolate Cheesecake 14. 68. 282. 247 cool. 153. 185. 171-2. 93-5. 177. 195. 239. 165. 291. 128. plain dark chocolate 31 cPowdered sugar 72. 137. 60. 165. 260-1. 108. 291 Cool. 113-15. 131. 81. 98. 160 corn. 270.Place chocolate 105 cools 108-9. 119. 239-40. 143. 126. 253. 103-4. 263. 113.317 prepared 71. 91.
23940. 92. 280. 82-3. 90-2. 134. 245-9. 249. 292 csugar 262. 284-6  prepared 95. 126. 187-93. 98. 271 cSugar 55-7. 249-50. 206 crust. 239. 125. 249-50. 269 cSour cream 59. 145-7. 143. 290 flavored 64. 247 crust.Blend 143. 122. 94. 217. 130. 229-30. 257 Crucial Step in Chocolate 46 crumb crust 124. 125-31. 240.Bake 135. 267. 201. 246. 100. 84. 181. 220 cSugar oz Bittersweet chocolate 151 cSugar tb Cocoa Eggs 94 . 60. 128 packaged 91. 163-4. 163. 193 creme cups 158 crepes 162 criollo 29 Criollo Chocolate 46 Crisco cButter Flavor 94. 129.318 Creamy Chocolate Frosting. 191. 181. 267. 72. 222. 253-4. 153 creamy. 191. 128. 150. 254-5. 90. 126. 146-7. 230. 91-2. 109-10. 277. 217-18. 65. 180-3. 282 cSifted flour 115. 162-8. 68. 97-9.Heat 170 creations 43 special chocolate 44 creme 12. 179. 158-60. 236 cSemi sweet chocolate pieces Melted 173 cSemi-sweet chocolate ships 173 cSemisweet chocolate chips 51. 171-5. 134-9. 110. 14.Cut 166 creamy chocolate sauce 266 CREAMY MILK CHOCOLATE FUDGE Omit 221 creamy. 154. 206 Crumb-nut cheesecake crust 126 crumbs 72.Sprinkle 179 Cru Chocolate 46 crystals 33-4 cSelf-raising flour 182 cSelf-rising flour 104. 173. 92-3. 143. 254 cSemisweet chocolate chips tb 198 cShortening 71. 107-12. 206-15. 101-5. 178-9. 99. 81. 142. 102-3 crisp cookies 64. 191. 94. 146-7. 186. 79. 228-30. 278 vanilla waver 227 crust 51-2. 273. 70-3. 271-83  cSUGAR 97 cSugar Egg tb Flour 63 cSugar Eggs 146 cSugar oz 207.
58.Turn 81 cup cream 175. 156. 211. 217. 84. 97. 193. 218. 292. 81. 218 cups crumb mixture 201 cups flour 76. 250. 67. 111. 133. 71-2. 292-3  measuring 181. 101. 167. 77. 172. 74-7.319 cubes 70. 220-4. 68-9. 141. 262-3. 61-2. 89. 135 cup semi-sweet chocolate chips 231 cup servings 123 cup sugar 75. 159-61. 263 cups miniature marshmallows 221 cups semi-sweet chocolate chips 64 cups sour cream 65 curls 125. 80. 246-8. 221 paper 184 prepared 246 cups batter 256 cups cheese mixture 267 cups cream 76. 281-2 D . 142. 146. 220. 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. 126. 281-2. 191. 154. 122. 136. 279 cVanilla Wafers 226 cWalnuts 87. 140-1. 55-6. 159. 256. 128. 139. 173. 206. 267 cWater 50. 279. 126. 242. 115. 136. 1302. 218. 294 cwater 96. 124. 170. 207. 162-3. 231 cups 50-1. 256 c-4 243 cups milk 160. 141 currants 175. 187  cWhipping cream 110. 223. 176. 195. 121-2. 171. 96. 138. 263  cup topping 277 cup water 58. 239. 273 cup chocolate chips. 208. 111-13. 100-1. 237. 284 Cuckoo for Cocoa 46 cUnbleached Flour 104 cunprocessed uncooked wheat 271 cUnsifted flour 145. 229-32. 106. 198. 173. 218. 151. 158. 255 cupcakes 3. 278 cup boiling water 244 cup brandy 81 cup butter 99. 79-80. 105. 84-5. 134-6.
97. 165. 195 degrees F. 246. 230. 171. 151. 177. 176. 119-21. 138-9. 194 dark chocolate 23. 95. 265. 200 Double Chocolate Fantasy Bars 15. cBarcardi 51. 104. 36-8. 47. dark chocolate helps 45 dip 66. 231. 197. 106. 244-5. 239. 280 Devil's food cake 81 Diabetic Crunchy Chocolate Raisin 16. 185. 130 degrees F. 265 degree angle. 98. 61. 220 diarrhea. 40. 201 . 199 dark chocolate shavings 240 dark rum. 197 Decadent Chocolate Cake 15. 224. 82. 40-1 doi 47-8 dolly 280 double boiler melt 240 Double Chocolate Brownies 15.Butter 199 degrees F. 264.Beat egg whites 105 degrees F. 272 diseases 38 dish 71. 194. 186. 194 dark chocolate benefits 36 Dark Chocolate Brownies 15. 186. 191. 271. 131. 1789. 194 dessert 57. 258.Butter 58 Dense Chocolate Mousse 15. 128-35.Stir 125 dogs 23. 159-60. 166. 281 degrees 68-70.In 81. 166-7. 55 dark semi-sweet chocolate 264 Decadent Chocolate Bread Pudding 15.Melt 202 degrees. 149. 198 decadent chocolate chip cheesecake 60 decorate 87. 200 eating 38 flavonoid-rich 37 oz bars Swiss 58 31 Dark Chocolate and Pumpkin Cheesecake 15. 74. 197. 199 Double Chocolate Cheesecake 15. 261-3  degrees Celsius 29 degrees Fahrenheit 29. 260. 89. 26. 126. 129. 113-15. 195 dark chocolate dl 87 Dark Chocolate May Lower Blood Pressure 47 dark chocolate mousse 217-18 Dark Chocolate Sauce 15. 223.Spoon 152 degree oven 96. 252. 201-2.320 Dark and Dense Chocolate Mousse 15. 200. 157. 191-2. 156. 240. 200 Double Chocolate Ice Box Pie 15. 241 greased ovenproof 161 litre oven proof 117 dissolved.
88-9. 81. 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. 77. 196-8. 194. 94. 83.Chill 144 xChocolate 119 dough.Stir 242 draft-free area 76 drink 24-5 drizzle 50. 141. 64.Pour vanilla 180 Dump bread mixture 83 Dutch chocolate 37 Dutch process 184-5 E Easy Chocolate 16. 200. 279 egg mixture. 185. 183. 96. 157. 157. 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. 134. 135. 133. 212-13. 259-60. 113-14. 131. 57. 137-8. 167. 242. 74-5. 116. 108. 185. 241. 280  egg-yolk-chocolate mixture 289 . 177. 250. 284  blended. 167. 119. 250. 103. 129. 124. 205. 283. 85-6. 79. 88. 193. 164. 204 dough 55. 134. 258-9  effects. chocolate's mood-elevating 42 Effects of Cocoa on Human Health 47 egg mixture 70. 289 dry ingredients. 263. 155-6. 273 oats. 122. 205. 57.Pour 208 egg-white mixture 169 egg whites 60.Chill 158. 124. 113-14. 76. 119-20. 209 Easy Double Chocolate Ice Cream 15 Easy Double Chocolate Ice Cream Yield 209 edges 72. 150. 185. 172. 140. 163. 108. 262.321 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.
247-54. 222 fat 26. 81. 265-6. 177-9. 53.Butter 239 FDA 32.org/wiki/Chocolate 48 European Sweet 45-6 evaporated milk 88-90. 222. 35. 149. 54. 213. 212 Fashioned Chocolate 16. 236. 224-7. 261-3. 111. 212 Fat-Free Chocolate Cake 16 Fat-Free Chocolate Cake Yield 213 fat-free instant pudding 286 F. 208. 87-92. 130-5. 37. 251. 30 fertility 23 . 287-8  egg yolks. 76. 288 evaporated skim milk 168 excess chocolate glaze 140 excess flour 185 extract softened cSugar Eggs tVanilla 75 talmond 186. 203. 142. 61. 167-9. 40. 119-21. 98-104. 68. 168-9. 223-4  non-cocoa 28 saturated 37. 134. 217-19. 18893. 144. 58. 106. 291-2  electric mixer beat 91 emulsifying agents 31 en. 250-2. 241-3. 76. 238-9. 207. 244 Fat-Free Chewy Chocolate Cookies 16. 139. 223 Fast Chocolate 16. 60. 161.322 egg yolk mixture 96 egg yolks 54. 140. 182.wikipedia. 244. 55.Let 112 egg. 43. 266-9. 112. 275. 281-2. 47 fermentation 22. 244 total 53. 70. 219-20. 64. 85. 204-5. 32-3. 79. 80-4. 96.Fold 171 Eggless Chocolate Cake 16 Eggless Chocolate Cake Yield 210 eggnog 123 eggnog mixture 123 eggs 49-53. 171-5. 197-8. 262 tChocolate 123 teaspoon Vanilla bean 160 tPeppermint 137 Extreme Chocolate 45 F Fairfax Chocolate Icing 16. 146. 130. 291-4  eggs yolks 141 eggs. 178.Stir 65 Egyptian Chocolate Cake 16 Egyptian Chocolate Cake Yield 210 electric mixer 50.
Add flour 127. 261-4. 270. 260. 157. 59. 110. 106. 195-8.Chill 110 foil.323 Field Museum 45-6 Fiesta Hot Chocolate 16 Fiesta Hot Chocolate Yield 213 film 5. 280-4. 260-2. 140. 165-6.Mix 158. 103. 61-5. 117. 189-91. 94. 106. 85-8. 212. 192-3. 273 fluffy. 202 flan 141 flavonoids 37-8 flavored batter 242 flavorings 56. 121 floured Bundt 239 floured surface 88.Stir 80 fluffy 55-6. 210. 158. 250. 276 aluminum 83-4. 195 film adaptations 44-5 filo 77 fingers 66. 22930. 227.Chill 251 foil-lined cookie sheets. 276 foil 152. 163-6. 44-5. 287 index 66 finished chocolate confection 42 Firmly Packed 132-3. 76. 83. 110. 256-8.Mix 293 flour mixture. 247-9. 60. 263. 182. 247. 227-31. 137-8. 266-9. 229. 250. 101. 231  flour mixture.Beat 65.Stir 202 floured 12-cup 119. 182. 137-41. 242. 87. 131-3.Add eggs 245 fluffy. 281-2  Fluffy Chocolate Frosting 244 fluffy. 209-12. 117.Beat 209 . 208. 103-8. 84. 224. 145 fluffy. 124. 284 Flourless Chocolate Mousse Cake 16 Flourless Chocolate Mousse Cake Yield 214 flourmix 78. 130-5. 75. 248 flour. 171. 239 flavors artificial vanilla 32 buttery 119 flour 50-5. 89. 273 flour. 101. 227. 107. 276 buttered 279 foil candy cups 177 foil-lined 8-inch square pan. 200. 184. 104. 291-4  combined 257 cwhole-wheat 271 tablespoon 276 flour mix 146 flour mixture 55. 263.Fold 281 foamy 97. 158.
96-7. 72. 97. 293 freeze 79. 125. 2045. 72. 99. 208-9. 285-8. 74. 140-1. 104. 288 frictional heat 33 fridge 194. 167. 215 Frozen Chocolate Banana Pops 16. 292-3  GARNISHES 132-3 gButter 86 . 46. 72. 61. 238. 165 food processor 59-60. 132-3. 217. 138. 70. 274 nd 132-3 frost cake 252. 178-9. 194. 263. 148. 216 Frozen Double Chocolate Mousse 16 Frozen Double Chocolate Mousse Yield 217 fudge 16. 226. 132. 114. 128-9. 148. 209-10. 235. 238. 25. 93. 140-1. 192. 56-7. 188. 188. 211. 71. 196-8. 180. 52. 155-6. 216-18. 48 food cake mix 74 food coloring. 156-7. 161 Frozen Chocolate 16. red 73-4. 118. 169-70. 152 Food and Drug Administration 32. 245. 116-17. 293 frosting 62. 250. 79. 245. 152. 28. 140. 240-1. 119. 165. 162. 190. 140-1.If 273 frosting mixture 138 Frosty Chocolate Pudding 16. 162. 189.324 fold 74-6. 180. 79. 240-1. 239. 221 forastero 29 fork 50. 85. 216 Frozen Chocolate-Peanut Butter Pie 16. 209. 215 frothy 24. 155-6. 238. 287-8  freezer 110. 238. 166. 159. 216-18. 124. 186-7. 190. 182. 216-18. 152. 139. 82-3. 208 foods 3. 166. 198. 114. 172. 204-5. 288 frost 50. 79. 37 Foolproof Chocolate 16. 238-9. 161-2. 194. 137. 162-4. 283-4  fold beaten egg whites 263 fold cocoa mixture 194 fold squares 261 fold whites 85. 65. 218-23 Fudgy Chocolate Pudding 16 Fudgy Chocolate Pudding Yield 224 G ganache 109. 184. 268. 43. 273 buttercream 148 cButter cream 148 chocolate butter cream 274 cup Raspberry-Chocolate 268 remaining 192. 185. 141-2. 35. 268 vanilla. 195-7 ganache glaze 58-9 garnish 51-2. 123-5.
75. 118. 124. 125. 87. 136. 184-5. 127. 270-1. 89. 175. 59.Melt chocolate chips 143 Great Chocolate Desserts 68 ground 22. 82-5. 237. 185. 134. 139-46. 197. 131-2. 227-8. 221 glaze 50. 283 glucose 66 Gods 45-7 golden 55. 131. 187. 197-8. 193. 106. 101. 255 German cooking chocolate 157-8 German sweet chocolate 208. 88-9. 152. 120. 193 GLAZE 108. 263-4. 106-9. 227. 81. 160-3. 292-3  direct 118 form 160 gentle 70 high 76. 275. 68. 217. 114. 107. 71. 59. 239. 137. 290-1  Grease cookie sheet. 153-4. 134. 119. 238-9  med-high 162 medium-high 89. 199. 184. 263. 125. 291 Grape-Nuts mixture 102 grease 51. 255. 185. 239 German Sweet Chocolate 63 German Sweet Chocolate Cream Cheese 6 German Sweet Chocolate Cream Cheese Brownies 16. 154. 270. 263 medium-low 161 moderate 66. 107. 138-9. 84. 179. 264. 131. 119. 162. 227. 224 Gifts of chocolate 23 glass bowl 194. 261. 168. 182. 174-5. 236-7.325 gelatin 97. 63. 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. 81-4. 124. 155. 72-3. 152. 252. 86-7. 210. 114. 280 Guide to Chocolate 45 Guilt-Free Desserts Preheat 130 H half beat 26 hazelnuts 65. 57. 138. 182. 117-19. 141. 30. 27. 58. 199. 212. 152. 195-7. 1689. 202-5. 159 low 57. 142. 240 Healthy Chocolate 47 heaping Flour 122 hearts chocolate cake 276 dark chocolate could help 46 heat 56-9. 87. 132. 184. 287 . 124-6. 1846. 288-90 gelatin mixture 139. 187. 160. 55. 229.
large 85 heat.Blend 109 heat. 173. 64. 157. 58.326 saucepan. 230-1.Reduce 218 heat-absorbing sur-face 34 heat chocolate 197 heat cream 152 heat milk 84 heat oil 70. 277 Honey Chocolate Cake 17 Honey Chocolate Cake Yield 230 Honey Chocolate Cupcakes 17 . 24 holes 210 Holiday Chocolate Butter Cookies 17 Holiday Chocolate Butter Cookies Yield 230 holidays 5. 171.Simmer 214 heat. 254. 231 honey 17. 246.Add 219 heat. 23. 94. 234. 163. 198.Stir 105. 145 medium-high 109 heavy saucepan 62. 161. 72. 128. low 247 heat. 109.Pour 196 heatproof bowl set. 218. 257  pml 111 unknown 256 heat raspberry 50 heat skillet 148 heat sugar 263 heat topping 74 heat. 114. 227-30.Remove. 193. 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.Cool 179 heated grill 115 heat. 178. 246. 77. 169. 88 Heat oven 50. 44. 123. 91.
11617. 175. 121-2. 172. 136. 230 Industrial Revolution 25 ingrediants 250 ingredients 28. 31-2. 201. 140. 244. 268 JAM-FILLED CHOCOLATE SUGAR COOKIES 172 Jamaican Chocolate Cake 17 Jamaican Chocolate Cake Yield 236 jar 61. 169. 266. 65. 274  dry 53. 275-6  remaining 63. 232. 94-5. 108. 60. 73. 232 hours. 213. 230-4. 141. 67. 67. 65. 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 . 95. 161. 101. 192. 119. 42 hot chocolate 17. 232 best 67 Hot Chocolate Mix 17. 82. 288 pt Chocolate 121 scoop of vanilla 61. 282 soft vanilla 115 ice milk 79 frozen 79 oz Chocolate nonfat 79 icing 50. 215. 220.The Cake 238 J Jack Daniel's Chocolate Ice Cream 17. 49-50. 186. 277. 261 indentations 172. 23-4. 63. 264. 165. 79. 122. 278 humans 23.Stir 205 HOUSE Milk Chocolate 260 HOUSE Peanut Butter 258 hr 164. 276. 258. 211. 278. 251 Jeff's Chocolate Cream Cheese Frosting 17 Jeff's Chocolate Cream Cheese Frosting Yield 237 jelly roll pan 73. 272. 183. 235 jam 74. 74. 234 Israeli Chocolate-Coated Orange Peels 17 Israeli Chocolate-Coated Orange Peels Yield 235 I. 108.327 Honey Chocolate Cupcakes Dessert horses 40. 86-7. 284 instructions 3 International Cocoa Organization 46 invert cake 169 Irish Cream and Chocolate Cheesecake 17. 62. 41-2 231 I ice cream 129. 229-30. 136. 226. 166-7.
182. chocolate tempering 35 . 239. 102. 118. 39-40. 223. 268 cChocolate-mint 184 liquid mixture 277 loaf 52. 263 labels 42-3 large bowl beat 150 large mixer bowl 91. 178-9. 181. 218-19. 170. orange 177 K Kahlua 14. 227. 199. 206. 148. 47 lead concentrations 39-40 leaf 133 Light & Luscious Chocolate Desserts 111 Light CoCoa Frosting 229 liqueur 59. 195. 118. 192. 96. 271 loaf pans 3-inch 208-9 floured 7-by-5-by-3-inch 175 loaves 75. 147. 187-8. 225-7. 238. 155. 256 large mixer bowl beat cream cheese 193 large mixing bowl 49-50. 243 loosen cake 109. 216. 255 cool 147 low heat melt margarine 283 lukewarm 117.328 juice. 268. 156-7. 114 lead 5. 286 layers 50-2. 70. 274  menthe 193 meringue 196-7 single 111. 245. 72. 278-9  L La Creme 208 La France Chocolate Decadence 19. 108. 126. 261. 173. 137. 185. 124. 201. 242. 252. 205. 151. 187. 245. 161. 55. 140. 166. 241. 150. 71-2. 64. 179. 207. 177. 70. 263. 140. 239 sugar tb 188 Kahlua butter 188 KAHLUA BUTTER 188 Kahlua Milk Chocolate Cheesecake 17 Kahlua Milk Chocolate Cheesecake Yield 239 kids 81. 126. 54. 145. 226 M machines. 192. 208. 197. 162. 163. 149. 221. 274 kilogram 40 Kit's Chocolate Mousse 18 Kit's Chocolate Mousse Yield 241 knife 60. 211. 246. 89. 156. 208-9.
125-6. 38. 252-4. 149. 92. 286-7  medium heat 69. 162. 222. 128. 207. 179. 193. 59. 179. 223-5. 220 marshmallows 87. 108. 83-4. 195. 184. 157. 119. 138. 280-1. 282 medium speed. 91. 145-6. 53 largest chocolate 43 marbelize 64. 93. 263. 225 Marble Fudge 222 Marbled Double Chocolate Cheesecake Squares 18 Marbled Double Chocolate Cheesecake Squares Yield 241 marbled effect. 105-6. 148 Mars 26. 33-4. 87. 251. 166. 47 marshmallow cream. 154. 271-2  medium bowl 57-9. 278.In 228 medium saucepan melt corn oil 111 medium size bowl 149 medium-size bowl 239 clean 161 medium speed.Beat 294 medium speed. 265. 250. 158. 218. 272-5  regular 106. 171. 210. 194. 108. 224. 91. 154. cButter oz 207. 178-9. 99. 114. 76. 138. 146-7. 174. 127. 73. 231-2. 291-2  Melt Beat 208 melt butter 92. 243 medium 49-50. 281. 42-3. 66. 138. 61. 163. 138. 287 vegetable cooking spray. 2402. 85. 163-4. 143.Stir 58 melt 28. 91. 182. 263. 281. 58. 169. 210. 281 unknown 200 melt chocolate 56. 127. 98. 162. 149. 132-3. 193 melt ts Vanilla 146 melted butter 89. 250-1.329 Making Chocolate 46 manufacturers 5. 247. 279. 134-7. 68. 201. 89. 152. 152. 153. 293  medium mixing bowl 263 medium saucepan 111. 244-5. 177-80. 189. 273. 180. 145. 290 melted butter. 31.Blend 281 medium speed. 180. 197. 63. 128. 94. 275. 217-18. 289-90  melt chocolate chips 111. 226-8. 191. 191-2. 242 Maya 22-4 Mayonnaise Chocolate Cake 18.Turn mixture 285 medium. 211. 243. 148-50. 235-7. 156. 43. 262-3. . 166. 212. 157. 78-9. 146.Add eggs 166.With 199 melted chocolate 61. 118. 256.Sprinkle coconut mixture 173 margarine 63. 30. 256 Maui Chocolate Pizza 18. 268-9. 284. 203. 186. 288. 119. 245. 99. 118-19. 264. 78. 61-3. 96. 215. 145. 292-4 Margarine cCocoa cSugar Eggs 108 margarine mixture 106. 132-3.
232. 193 Menthe Chocolate Squares 14.Pour 80. 166-8. 236. 145-6. 221. 205. 177. 162. 186. 190.Blend 249 melted chocolate. 261 Mile-High Chocolate Cake 18.Add 209 nonfat 202 powdered 115. 206-8. 272 ingredients. 196 Mesoamerican Luxury 45 Mexican-style Hot Chocolate 18 Mexican-style Hot Chocolate Yield 244 microwavable bowl 172. 247-9  cEvaporated 116. 95 melted. 104. 105. 191. 256. 244 milk 22-3. 31. 216.Stir 222 menthe 130. 156. 80. 230 melted chocolate mixture 140. 286 cSkim 202. 216 microwave-safe bowl 186. 117. 159. 168 dry 54. 78. 254 microwave 50. 226 melted chocolate mixture. 251. 206. 193 meringues 97. 199  melted chocolate chips 227. 254 microwave cream 125 microwave oven 142. 171. 261  microwave chocolate 78. 224. 130-3. 40. 232 pt 117 raw 278 sour 181. 170. 222. 235-7.Remove 106. 155. 177. 189. 36. 63.330 168. 56-7. 149. 56-7. 2034. 287 cNon-fat 255 cold 272. 240.Chill 133 rounded teaspoonful 135 Melted unsweetened chocolate 233 melted white baking pieces 177 melted. 102. 129.Chill 125 melted. 223-7. 177-9. 175. 225. 272 cSour 230 cWhole 83. 31. 252 melted 239 oz bag 245 31 Milk chocolate bars 143-4 . 207. 232. 220 hot 263. 222 milk chocolate 23. 173. 171. 206. 245 melted. 200. 172. 53. 143. 217.Blend 57 melted. 222. 229. 262 stirin 182 sweetened 208. 26.
145-6. 126-8. 182. 161 mix instant 49 mix peanut butter 277 mix sugar 117. 162-3. 148. 1601. 261 Milk Chocolate Popcorn 18 Milk Chocolate Popcorn Yield 245 MILK Dash of salt 221 milk/Grape-Nuts mixture 102 milk powder 23. 87-8.Blend 164 milk. 134 mint chocolate chips.Cook 132 mint-chocolate chips. 237-8. 260  mix butter 100. 76. 244 milk solids 26 milk substitutes 32 milk. 199-200. 115.The mixture 168 minutes. 94-6.Shape 138 mint layer 193 minutes stirring 246 minutes. 202 10-oz bag of Nestles 134. 70-2. 198.Turn oven 95 mix 52-3. 288 mint chocolate 135 mint chocolate chips 131 mint-chocolate chips 129.Stir 204 minutes. 175. 227 milk chocolate crust 240 milk chocolate drink 25 MILK CHOCOLATE FUDGE Omit 221 milk chocolate mixture 239 milk chocolate morsels 258.Continue stirring 67 Milkfat Fractions Help Beat Blooming Chocolate 46 milk. 202 heat. 258 mix chocolate 212 mix cocoa 214 mix flour 115. 31. cup of 132. 75-6. 138 cup of 134.Melt glaze ingredients 283 minutes. 138. 242-3. 109.Cook 130 Mint-Chocolate chips. 217 mint 9.Whisk 226 Milky Way 44 Mini Chocolate Chip Cheesecakes 18. 137. 187 mix yeast mixture 76 . 144. 165.331 milk chocolate chips 109. 89.Add 251 mint chocolate chips. 146. 132-3. 246 mins 68. 66-8.Beat 269 minutes. 220 cNonfat Dry 76 dry 54. 152-3.
152. 124.Add 198 mixture. 145 mixture thickens 145. 209-11. 153 moist cake. 58.Remove 185 mixture. 140-1.Stir. 245. hot 112 Mocha Chocolate Cheesecake 18. 233. 219. 252. 200. 281 floured 9-inch springform 52 morsels 57. 219.Beat 180. 114. 205. 260. 164. 211. 218. 152.Place 289 mixture. 216. 218-19. 160 Mixture Thickens Slightly 97 mixture thickens. 140-1.Cut 180 moderate 60. 167-9. 69. 196-7. electric 166. 266 oz Butterscotch 257 mound 80. 260. 251 Nestles Mint-Chocolate Chips 134. 248 greased 53. 289 spoon chocolate 152 mousse cake 214 Moving chocolate 35 muffin cups 78. 174. 260 Nestles 109. 140. 242. 265 NESTLÉ TOLL 258. 248-9 N Nestle Toll House Mint-Chocolate Morsels 135 NESTLÉ 57. 246. 91. 131. 110. 260. 211. 62. 196-7. 186. 187-90. 128. 269 mixture 66-7. 155. 274-5. 86. 237. 244. 180. 202. 124-5. 283  mixer set. 239-40. 129-35. 241. 223-4. 80. 269 mixing bowl 65. 223. 286-7  mixture boils 57. 138 Nestles Toll House Mint Chocolate 131 Nestles Toll House Mint-Chocolate Chips 202 New York style cheesecake 60 . large 80 mixing bowl. 110. 192. 261-2 preheated 144.332 mixer 52. 281-2  medium size 110 mixing bowl stir. 174-5. 270 moderate oven 122. 167 mousse 3. 129-33. 203-5. 231 Muffins 18. 95. 229. 65. 106. 230. 252. 246 Mocha Chocolate Chip Cheesecake 18 Mocha Chocolate Chip Cheesecake Yield 247 MOCHA CHOCOLATE FROSTING 180 Mocha Chocolate Frosting. 260. 125. 245. 242-4. 246 mixture bubbles 108. 223. 250-2. 266.Place 161 mold 28. 118.Let 58 mixture thickens. 99.
225. 278  Nutter Butter Chocolate-Peanut Butter Pie 18. 164. 236. 255 preheated 155. 189. 156. 121. 269. 110 oven temperatue 147. 268. 254 Oreo Cookie 147. 126-7. 190-1. 174-5.Add 267 cVegetable 81. 254 oven temperature 146-7. 30 non-chocolate ingredients 28 nonmetal bowl stir 158 novel 44-5 nut mixture 146 nuts 55. 264. 123. 254. 268 slow 182. 161. 235. 197-9. 88.Maintain 52 overbake 62. 172. 211. 123. 192-3. 109-10. 201-2. 103-4. 264. 252 Olive Garden Chocolate Chip Cookie Dough 18. 241. 267 minutes. 263. 172-3. 64. 177-8. 201. 243. 221-3. 77. 153. 106. 38 Obtaining Cacao 45-6 oil 50. 211-14. 290 ounces bittersweet chocolate 225 ove cake. 179. 276.Stir 91 onion mixture 70 open oven door. 258. 262-3.Remove cheesecake 147 Orange-Chocolate Cheesecake 18. 108. 177. 96. 99-101. 65-6. 273-5. 251. 138-40. 218. 126. 276  cup sugar.Bake 72 oven 60-1. 201. . 144 oats 104. 64. 177. 274. 81. 91-2. 253 one. 88-91. 247-9. 36. 280 overbeat 119. 254 ounces 61. 71-2. 123. 250 Nutty Chocolate Mint Fudge 18. 229 obesity risk 5. 78. 68. 147. 80. 249 Nutty chocolate 18.Preheat 131 open 147. 222-3. 252 overstir 121 oz 56-8. 204-8. 65. 251 O oatmeal 102-3. 160-2. 248. 83-5. 57. 257 rolled 144-5. 89. 262 warm 287 oven bake 259 oven heat 107 oven rack 84. 152. 294 oiled marble slab 66 Old-Fashioned Peanut Butter Chocolate Chip Cookies 18. 291-4  hot 122 hour.333 nibs 22. 243-5.
225-9. 230. 83. 178. 107. 270 Chocolate Chips 106. 253. 92. 68. 273-82  . 201. 163. 260-1. 293 Milk Chocolate 111 Milk chocolate chips 219 Milk Chocolate Chips 227 Peanut butter 257 Semi-sweet chocolate 91. 290 Vanilla baking bar square 50 Vanilla Yogurt 184 White Sugar 161 P package. 206. 282. 89-91. 203. 263-5. 85-7. 72-7. 136.334 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. 120. 100. 239-40. 152. 149. 142 Flour 120 Light 117 Milk 123 Milk chocolate 118. 63. 242-4. 150. 156. 266 Chocolate wafer cookies 71 Chocolate wafers 153. 113. 146-7. 128. 286-8  Baking chocolate 192. 169. 223. 72. 81-3. 269  Semisweet chocolate chips 95. 278 CHOCOLATE 97 Chocolate chips 95. 287 Bittersweet Chocolate 76 Bittersweet chocolate OR 61 Butter 66. 166. 246-7. 273 Baking Chocolate 183 Bittersweet chocolate 118. 138. 59-60. 234. 217 Semi-Sweet Chocolate 127 Semi-sweet chocolate chips 50. 257-8. 175. 191-2. 203-4. 88. 90. 290 packed Eggs 284 paint 133 pan 53-5. 139. 113. 257 semisweet chocolate 160 Semisweet chocolate 109. 62-4. 278 Butterscotch pieces 189 chocolate 179 Chocolate 66. 182-5. 247. 176. 259. 241. 236. 190-1. 166. 197. 294 Semisweet chocolate ts Shortening 283 Sugar 120. ounce 94. 155 Chocolate Wafers 95 Chocolatebar 80 Cocoa 117 Cocoa powder 66 Cocoapowder 120 Cream cheese 59. 285-6  Dark chocolate 139. 196-8. 106. 138-41. 157. 109-10. 163. 245. 271. 85. 236. 237. 119. 267-70. 243. 141. 210. 195. 152. 204-5.
soft 171 peanut butter 106. 222. 149. 116. 287 cup chunky 222 cup creamy 222 Peanut Butter and Chocolate Cookie Sandwich Cookies 18. smooth 67 pastries 261 pastry flour 96 cWhole wheat 65 pat mixtur 72 PDF 46-7 peak. 147. 148 pan. 257 Peanut-Pecan Chocolate Chip Cookies 19 Peanut-Pecan Chocolate Chip Cookies Yield 258 peanuts 69. 1978. 240 cSmooth 149. 156. 176. 258. 114. 249-50 crushed 240 salted 245 .Garnish 98 pan.cover 152 greased medium cup-cake 262 prepared 55. 110.335 buttered 117 cake rack. 287 boil. 252.Chill. 167. 222. 135. 255 peanut butter chip mixture 256 Peanut Butter Chocolate 222 Peanut Butter Chocolate Rice Krispie 19. 98. 264 paste. 255. 96.Beat egg whites. 199.Remove 152 cheesecake 239 frozen peanut butter mousse. 161. 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.Set oven 91 Pantry Chocolate Lime Pie 18 Pantry Chocolate Lime Pie Yield 255 paper bake cups 111. 135. 130. 178-9. 215 parchment paper 113. 156.Begin heating. 91-2. 222. 191. 178-9 rim of 90. 98.Smooth top. 75-6. 114. 152-3. 157. 73. 138. 216-17. 61. 219.Add 257 cChunky 222 cCreamy 150-1. 197. 227-8. 149-52. 144-5. 109. 240. 250. 59. 276-7  removing rim of 90. 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.
87. 96. 190. 153-5. 205. 290 cChopped 104. 101 reserving 101 potassium milk exchange 244 pound 61. 181. 218. 207 pound cake 272 chocolate peanut butter 12. 29-30. 258-9. 223 peel 133. 168. 263  plate 74. 233. 195. 286 cherry 74. 184. 110. 216. 176. 259 Pecan-chocolate Chip Pie 19. 278  cUnsifted 190 ts Ground Cinnamon 76 Powdered sugar Eggsize piece of glucose 66 Powdered sugar pn Salt 88 Powdered sugar ts Vanilla 198 . 125. 270. 161. 120. 127-8. 258.Spoon chocolate mixture 80 pie shell 89. 254 candied 157 peppermint 137-8 Petit Pain Au Chocolat 19. 153-4. 238. 240. 237 Place sugars 270 plastic 76. 270. 222. 238-9. 79. 259 pecan cookie crust 194 pecans 57. 149. 260. 127. 199. 93. 75-6. 226. 205. 143. 247 pie plate. 234. 262 pistachio mixture 156 pistachios 155-7 pkg butterscotch 218 PL 61 Place cake 50. 143.336 Peanutty Chocolate Bread Pudding 19. 211. 110. 273. 169. 151 powder malted-milk 125 tCocoa 65 powdered sugar 71-2. 196. 221. 135. 240 pinch salt 119 Pineapple Chocolate Cake 19 Pineapple Chocolate Cake Yield 261 Pistachio Cake 19. 258 pears 259 Pears Au Chocolat 19. 192. 200 cooled peanut butter 240 Pie crusts 260. 260. 288. 127. 292 PMID 47-8 pods 27. 268. 156. 283. 137. 200. 214-15. 167. 235. 192. 81. 75. 177. 146. 228. 282 baked 56 cracker 78. 245. 110-11. 237. 161. 260 pie 89. 119. 127. 178-9. 90. 260. 178-9.
291 pudding 50-1. 110. 211. 221.Stir 159 R racks 52. 262-4. 62. 225.Baking time 60 Prepare Chocolate Sugar Cookie 172 Preparing 156 Press Chocolate Wafer Crust mixture 93 press crumb mixture 79. 60. 277 free instant chocolate 277 oz box chocolate 215 white chocolate flavor 286 pudding mixtures 202-3. 93. large 36. 272 Processed cocoa powder 37 products 28. 202. 169. 195-6.When 159. 273 milk. 76. 267-8  PREHEAT OVEN 52. 164. 192. 274 Q quantities. 137-8. 43 Pronto's Phyllo-Wrapped White Chocolate Cheesecake 19. 244 gm 223-4 pt Raspberries 167. 190. 61. 2689. 130. 89 pretzels 151. 38 quart casserole. 261 Powter Chocolate Mousse Bars 19. 81-4. 209-11. 213. 249  Preheat oven 50-5. 255 puding mixes. 72. 67. 264 pre-heat oven 62 Precision 60. 33-4. 266 Rarest Chocolate 46 . 76. total 126 preheated 350-degree oven 74 preheated oven. 65. 255 protein 54. 273 Prick surface of cake 50 process 25. 39. 116-17. 160. 185. 271. 166-8. 71. 148 preheat 58. 85. 89. 175. 248. 273. 201-2. 139. 85. 140. 94. 150. 32. 105-8. 160-1. 266 raisins 69-70. 226. 115. 188. 265 prop 147. 215. 139. 275  Raisin-Filled Chocolate Chip Cookies 19. 60-1. 255. 58-9. 194-5 pumpkin cheesecake batter 195 purpose flour 150. 226. 225 cAll 199.337 power 57. 154-5. 145-6. 214. 269. 185. 68-9. 129-30. 177. 239. 198-9. 276. 142. 85. 55. 124. 84. 279 pudding mix 54. 80-3. 158. 121. 71. 55. 291 Preheat oven. 245. 132-5. 56. 72-3. 158.Beat 78 pull caramel mixture 263 pumpkin cheesecake 15.
113. 277 Refrigerated chocolate chip 253 Refrigerate. 123. 74. 35. 211. 58-9. 280 removable bottom 141. 78. 252-4. 21718. 117-22. 138. 92. 170. 211. 209-11. 122. 166-7. 178. 187-9. 139-41. 194-5. 248-9. 111. 278  roll almond mixture 71 room temp 51. 221. 127. 113. 216. 129. 271 rum 50-1. 284-5. 78. 200-2. 118-19. 145-6.Stir pudding mixes 179 refrigerator 35. 59. 50. 142. 138-9. 174. 225. 169-71. 92-4. 292 Raspberry-Chocolate 268 Raspberry-Chocolate Cake 19. 178-9. 261  Red Beet Chocolate Cake 19 Red Beet Chocolate Cake Yield 268 refrigerate 71. 130-3. 136. 255. 169-70. 237 S salt 101-3. 125. 136. 283-4 room temperature 51. 169. 197. 151. 72. 185. 268. 152. 192 reserved cocoa paste 226 reserved crumb mixture 201 reserved sugar syrup. 267 Raspberry Chocolate Swirl Cheesecake 19. 47 roasted chocolate beans impart 27 roll 88. 127-8. 281-5. 153-5. 88-9. 141. 185-6. 269 RIGHT CHOCOLATE 158 risk 28. 59. 56. 60. 193. 158. 229-31. 191-3. 288 remainder 115. 56. 201. 222. 105-7. 134. 292 reserved chocolate mixture 132. 158. 119. 167. 266 raspberry cream 73. 37. 120. 205. 180. 242. 110-11. 205. 81. 84. 256. 176. 190. 125. 37. 199. 287 . 263-4.Stir 288 result 33. 165-7. 199. 106. 201 grains 118 pinch of 88. 135. 200-1. 268-9. 186-7. 170-2. 56. 217. 67-8.338 raspberries 162-3. 161. 293-4  dash 222 ds 54. 174-6. 89. 285-7  refrigerate cake 161 refrigerate leftovers 246. 186. 263  reheat 56. 288-9  rosettes 157 Rosie's Bakery All-Butter Fresh Cream Sugar 84 Rotten Tomatoes 48 Roughed-Up Chocolate Chip Cookies 19. 123. 199-200. 184-5. 220. 110. 274-6. 162 raspberry mixture 267 recipe 3. 103 Retrieved 45-8 Reverse Chocolate Chip Cookies 19. 240.
148. 125. 85.Stir 159 sauerkraut 166 Scrape 58-9. 277  2-cup 203 human 41 . 125. 239 seconds 50. 270 semi-sweet chocolate 57. 174. 142. 207. 111.Micro-cook 158 salt. 55. 214. 211. 158. 130. 218. 154. 175. 263. 261-2. 246-7  saucepan. 153 salt. 203. 152. 161 scrape yolk mixture 161 scraping 58. 99.339 pn 82-3. 92-3. 81. 188. 216. 168. 142. 271. 117. 132. 102. 34 scrape vanilla bean 101 semi-sweet 69. heavy 185 saucepan. 110.Spread 104 salt. 216. 258 cWhipping cream tb Butter oz 151 semisweet chocolate 27. 271 sized 83-4 small 58-9. 89. 257 chilled oz 217 semisweet Icing sugar 209 Sensational Chocolates 46 serotonin 37. 149.Bring 251 salt. 86. 201.Stir 212 salt. 266. 293 teaspoon 140 tsp 195 unsweetened 123 salt. 157. 136. 157. 81. 244. 57-60. 93. 119. 125. 204-6. 139-40. 95. 268. 182. 164. 110. 108.Add 105.Cook stirring 56 salt. 95. 83. 87. 184. 201. 42 servings 49. 174. 162.Stir 158 seeds 22. 284. 61. 288-9 saucepan 73. 187. 68-9. 223. 292-3  heavy guage 131-2 large 82-3. 80. 97. 146. 139. 244. 271. 168. 244. 85. 268 seconds. 177. 190. 162. 229. 256.Bring.Cook 57. 178. 160-1. 195. 105. 132-3. 149. 144. 107-8. 93. 206. 201. 140. 287 saucepan.Transfer 132-3 sandwiches 164-5 Satin Chocolate Mousse 19 Satin Chocolate Mousse Yield 272 sauce 56. 144. 154. 196. 289 melted BAKER'S 172 semi-sweet chocolate chips 266 cChopped walnuts oz 75 semisweet 26. 114. 158.
136. 142. 108. 288 buttered filo 77 pastry 260-1 shell 22. 205. 153. 155. 211. 218. 243 orange 141 Slide cake 169 Slightly Beaten 164 small bowl stir 73 smooth. 284 smooth. 82. 208. 143.Stir 205 skim milk. 275.Melt 108 vegetable 58.Blend eggs 98 set aside. 140. 251. 275 salt. 119. 168. 275 soft peaks form. 140. 281-2. 96. 197. 248-9. 132-3. 184. 252. 156. 191. 181 smooth.Pour 86.340 set aside. 119. 107. 126. 131-3. 229 skins 47. 230. 197. 237-8  sift flour 55. 223 snap 33 soda. 203. 292 simmering water. 265. 258.Cut 92 shavings 125. 197. 240 sheets 55. 124.Preheat 189 Set bowl of chocolate 169 set pan 152 set. 251. 226. 136. 142. 236. 210-11.Stir 59. 245. 77. 182. 178. 131 shortening mixture 103 Sift 75. 166. 250. 267. 181. 185. 99. 146. 168. 157. 226-7. 129. 124. 261 sift icing sugar 108. 229. 255. 114. 292 shortening 72. 271 sodium 53. 130. 165. 204-5. 167. 103. 161. 161. 30. 258. 183. 262. 182. 261. 200. 189. 288 . 178. 135. 243 sifter 124 simmering 81. 169.Add vanilla 253 smoothing 140-1. 226. 86. 272 Soft Chocolate Caramels 6 soft peaks form 75-6. 114. 139. 252. 224. 238. 152. 223-4. 213. 111. 198. 141 sifted flour 143. 160-1. 288 simmering water 62. 172. 211. 192. 175-6. 167. 231. cold 74. 186. 176. 89 sliced Chocolate Decadence 264 slices 140-1. 229. 235.Beat whippping cream 57 Shave chocolate 110 shaved chocolate. 180. 139. 116. 171.Dollop mixture 125 soften 121. 244. 196 smooth.In 82. 263 sliced almonds 71-2. 229.Add eggs 246. 202 set aside. 102. tbaking 53. 284 cVegetable 192.
288 buttered 87 rubber 110. 146-7. 184 Sorting out Chocolate 48 souffle 60 souffle mixture 204 sour cream 65. 92-3. 58. 141. 117.Yield 223 squeeze chocolate mixture 198 stainless steel bowl 109. 203-4. 193. 67. 78. 72. 242. 198. 253-4. 81-2. 65. 53. 248. 224. 85. 280 Spiced Chocolate Applesauce Cake 20 Spiced Chocolate Applesauce Cake Yield 275 split 118. 92-4. 219-23. 88. 199. 210. 231. 146-7. 75. 128. 242. 123. 127-8. 106. 84-5. 161-2. 183-4. 1848. 156. 236. 282-3.341 softened Eggs 139 softened tb Bourbon Eggs 204 soften. 270.Serve chilled. 273-4. 95. 179.Heat 214 sticks 30. 286-7  large 80. 107. 26-7. 78. 128-9. 163. 111. 242. 108. 72. 126. 88. 130. 214. 224-5. 171.Butter 156 spoon 60. 264 Spread Chocolate Glaze 128 springform pan 52. 60. 193. 72. 249. 156 sponge mixture 117 Sponge. 280 sprinkle 62. 197. 293 Sour Cream/chocolate Frosting 273 Sour Cream Chocolate Layer Cake 20 Sour Cream Chocolate Layer Cake Yield 273 sour cream. 190. 65. 117. 83.Stir 109 source 24. plain 161 Spanish hot chocolate 67 spatula 79. 228. 219. 62-4. 140-1. 167. 252. 101. 246. 92. 141-2. 247. 79.Stir 57. 253. 209 squares 45. 293-4  squares chocola 165 squares. 227. 160. 138. 176-7. 48. 259-60  sprinkle batter 98 sprinkle butterscotch 257 square baking pan 107. 70. 72. 233. 248. 276 spoon chocolate icing 50 spray 73. 241 stearic acid 37 stem 186 stewpan 66 stick cinnamon. 174. 246. 261. 68. 69. 205. 236. 228-9. 222-3. 277 square cake pan 85. 116-17. 124. 183 spoon batter 74. 200. 188 Sourdough Chocolate Cake 20. 222. 84. 162. 278 . 274 soya milk. 276-8. 238 sponge 76. 87. 238-9. 197. 29. 98-9.
Remove 189 stirring twice. 120. 248. 72-3. 214. 186. 251. 111. 184-5. 160-4. 97.Chill 174 stire 93 stirring 57. 176. 143-8. 179. 276. 121-4. 243-8. 201. 200. 153. 81-2. 273-87  cbrown 271 cBrown 94. 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. 236-41. 238  stimulant 5. 171-5. 168. 16372. 106-9. 111-17. 41. 167-9. 225-9  stir bread cubes 112 stir chocolate 76. 152. 236. 179. 211. 91. 287 strainer 124 strawberries 85. 84-5 Stud top of cake 237 substitutes 32. 163-4 sliced 182. 236-7. 140. 177. 293 stirring constantly.Set 249. 92.Cook 105 storage 4. 131-7. 140. 282 Strawberry-Filled Chocolate Cake Hearts 20 Strawberry-Filled Chocolate Cake Hearts Yield 275 Strawberry Sauce 8. 102. 287-8  stirring const 235 Stirring Constantly 97 stirring constantly. 218-19. 78-9.Add 170 stirring frequently. 129-38. 35 Store 59. 211. 128-9. 66-7. 209-15. 198. 171.Pour 179 stirring well. 266 .Remove 105. 155-9. 146. 262. 123 strain 118. 111. 266. 89. 116-17. 145. 105-9. 180-2. 69-70. 64-8.342 stiff 57. 187-8. 246. 267 sugar 52-8. 220-1. 69. 75-8. 123-5.Reduce 185 stirring occasionally. 41-2 stir 61-4.In medium bowl 213 stir. 80-3. 239 stir chocolate mixture minutes 125 stir flour 174. 156. 203. 132-3. 156-62. 202. 139-43. 207-10. 235. 161. 270 stove 66. 111-13. 218-23. 136. 199. 82-95. 155. 185. 169. 194. 177-9. 264 stirring constantlyuntil mixture 199 stirring frequently. 132-3.Bake pudding 159 stir. 201-5. 188-94. 2089.
108. 154. 155. 223 Sugar Free Chocolate Banana Cream Pie 20. 161 42 sugar content. 143 cpowdered 260 cream 127. 236 cup of 105. 249 brown 248 . 257 remaining 96-7. 276 sugar mixture 73.343 cCastor 182 cConfectioner's 145.Add 61. low 26 sugar crystals 35 disolve 109 sugar dissolves 128.Stir 63 packed brown 64. 287 cups 152. 96. 244 cPowdered 244 sugar syrup 287 sugar tb milk 132-3 Sugar TButter 273 sugar. 174 sugar particles 33 sugar substitute 170. 141. 120 dissolve 237. 99. 182. 89. 209 insufficient 30 melted 256 melted. 250 tConfectioner's 86 tPowdered 276 white 98. 175. 200. 138. 270 fermentable 24 icing 85. 199. 193 cSifted 171 cSuperfine 61. 281 remianed 75 sift icing/confectioner's 86 soft peaks form. 262 cWhite 103. 152.Add 198 superfine 236 tablespoon 62 tbs 259 tbsp 193. 252 cLight Brown 150 colored 230 cooked 66 cpacked brown 252. 104. 188 Sugar Free Chocolate 16. 165 cDark Brown 214 cgranulated 53. 258 cPacked brown 80.
124. 161 taste 40-1. 276  tablespoons all-purpose flour 263 tablespoons butter 128 tablespoons cocoa 159 tablespoons flour 256 tablespoons milk 172. 199 sweet chocolate icing 261 sweetened whipped cream. 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 . 128. 174-5. 170. 173. 181.Cook 184 sugars melt 159 sugary 67 superfine 85 sweet. 209. 185. 225. 148. 156-7. 151. 270 cChocolate 122.Continue whipping 156 sugar. 256 tartar 75. 96. 97. 125. 126. 270. 69. chocolate's 37 sweet chocolate 23. 206. 26. 245. 163. 185. 237. 255-6. 105. 123. 250 T T-peanut butter 63 t-Salt 209. 166-7.344 sugar. 280 heat corn 136 tbsp corn 116. 129. 187.Chill 105 synthesized cocoa flavonol molecules 38 syrup 104. 74. 162. 139-40. 59. 257. 158 oz German 224 oz Germans 63 oz Packages semi 221 oz Semi 68.Blend 168 sugar. 229 tablespoon Chocolate-Orange Sauce 276 tablespoon cocoa powder 225 tablespoon milk 53 tablespoon water melt 80 tablespoons 58. 139. 156. 222. 209 cChocolate fudge 150 cCorn 212-13. 155. 103. 257. 179 tablespoons sugar 276 tablespoons water 81 tAll-purpose flour 253 Tall-purpose flour 262 TAll-purpose flour 130.
198 Tbls of powdered sugar 127 TBrandy 77. 266 tBaking sodaa 143 tbl 145. 54. 99. 80. 232 Tbutter 232. 165. 140-1. 248 TCognac 169. 273-4  tBaking Powder 104. 33 tepid 58. 256-8. 183. 262. 68. 227-30. 202. 167. 176 TConfectioner's sugar 241 TCooking chocolate 250 TCornstarch Powdered Sugar 120 teaspoon almond extract 262-3 teaspoon vanilla 126. 196 TCocoa Powder 78. 227. 138. 282 TCocoa powder 82. 80. 249 tBaking soda 52. 109. 224. 119. 183. 150. 258. 131-3. 180-1. 90. 116. 56-7.345 tb Peanut butter tb Honey cRice 277 tb sugar 170 tb Sugar 204 tb Sugar tb Kahula 233 tBaking powder 49. 72. 180. 267 teaspoonfuls 143. 15960. 114. 210. 107. 77. 263 teaspoons sugar 276 teaspoons vanilla 126. 170-2. 159. 212-13. 140. 158. 273-6  tBaking Soda 120. 209. 219. 271 teaspoons 59. 191 TBrown sugar 80 tbsp 55. 34-5. 137-8. 78. 184. 102. 198-9. 212. 210-11. 58. 183. 64-5. 70. 284-5  TButtermilk 102 TCake flour 276 TChocolate syrup 202 TChocolate Syrup 79 tCinnamon 65. 82. 46 . 85-6. 108. 169. 249-50 Tbsp Hershey's CoCoa 229 Tbsp of butter 126 tButter 129. 189. 260 TButter 51-2. 256-7. 31. 266. 236-8. 145. 114. 222. 122. 34. 144. 128. 119. 172. 161. 124. 97. 86. 145-6. 270. 99-100. 223 temperature cSugar lg Eggs lg Egg 76 tempering 4. 230. 268-9. 248. 263 temper 34 temperature 28-9. 123. 167. 124. 85. 65. 138. 175. 81. 189. 117. 170. 63. 113-14. 175. 101-2. 147. 206 texture 26. 273. 166-7. 120. 180. 75. 107. 199. 269 rounded 55. 275 Tcocoa 231 TCocoa 93. 174-5. 261 TBaking powder 115. 131-3. 55. 124. 69. 112. 194 TConfectioners sugar 82. 141. 155.
287-8 cool. 282. 290 tNutmeg cButter 75 toffee 175-6 tongue 31. 76. 274. 163. 223. 191. 187. 159. 170. 208. 171. 190. 213. 33 toothpick 61-2. 273-4. 205. 68. 99. 240 transfer 59. 219. 202. diameter cake 85 tip 66. 134. 152. whipped 74. 276 topping 75. 288 THot water 113. 164. 284 tossing 83-4. 267. 199. 94. 280 Tflour pn Salt 284 Tgranulated sugar 100 TGranulated sugar 109. 110. 102. 82-3. 242. 206. 257-8 TPeanut Butter 116 TPowdered sugar 110 TPowdered Sugar 214 TPure vanilla extract 162. 187.346 TFine quality cocoa powder 162 tFlour 126. 106. 199. 40 TPeanut butter 110. 281 TFlour 105. 178. 264. 211-12. 253  cup fudge 74 topping mix. 240.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 . 177. 138. 42 thick 67. 128. 116. 141. 176. 132. 167. 142. 293 Tmilk 186. 253 tMilk 206. 111. 139. 225. 118-19 topping mixture 208 TOrange Liqueur 156 toss 84. 91-2. 163. 214. 165-6. 247. 160. 151. 108. 215. 79-80. 231. 119. 192. 108. 142. 188. 136. 167. 236 thumb 66 tin. 150. 161. 286-7  thickens 67. 40. 197. 155. 105. 245. 109. 88. 276. 192 TMilk 64. 87. 264 TGranulated Sugar 179 theobromine 23. 242. 284 toxicity 5. 223 thin 159. 199. 190. 124. 175. 26. 167. 78. 263 tips for chocolate care 46 titled Charlie 44-5 TMargarine 98.
180-1. 162. 146 ts Salt cButter Flavored Shortening 108 ts Salt ts Vanilla oz Semi-sweet 207. 111-12. 143. 267 tSalt 63-5. 251. 289. 126-8. 262. 116. 210. 84-5. 272 TVanilla extract 51. 63. 118. 97-102. 138.347 Tripple Layer Chocolate Bars 20. cSugar cSkim milk 73 ts Salt 139. 96. 83. 187-8. 91. 82-3. 184. 278 truffles 28. 58. 211 TUnsifted all-purpose flour Whipped Cream 264 TUnsweetened cocoa powder 61. 265-7. 195-6. 248-9  tSALT 97 tsp 111. 280. 123. 124-5. 251. 1712. 228-9. 147. 244-5. 224. 59. 178. 274-5  tVANILLA 97 TVanilla 64. 236 tVanila 208 tvanilla 96. 99-102. 118. 210-13. 130. 158. 202. 141. 70. 168. 200 tVanilla essence 117 TVanilla essence 182 tvanilla extract 252. 165-7.sugar 224 tSugar 63. 229. 70-1. 163-8. 105. 68. 211. 291 TUnsalted Butter 107. 95. 258. 54. 197 TSugar 51. 264. 208. 203-4. 195. 232-4. 253-4. 85-6. 231. 178. 104-7. 265 tVanilla extract 52. 72. 158. 272-3. 192. 134. 137-8. 189. 143-8. 224-5. 93. 131. 156. 203. 191-3. 191-2. 75. 233 ts Vanilla extract ts 58 tsalt 53. 267 tVanilla 54-7. 86. 124. 291-2  Tsugar. 287-8 tsp vanilla 218 tsp. 239 tube pan.Butter 91 TSuperfine sugar 61 TSweet butter 198. 220 ts Vanilla 94 cPowdered sugar pn Salt 225 ts Vanilla extract 73. 131. 197. 174-6. 231-2. 115. 276 Tsugar 99. 178. 278-9 Trump's Chocolate Pumpernickel Pudding 20 Trump's Chocolate Pumpernickel Pudding Yield 279 ts. 150. 159. floured fluted 68 TUnbleached All-Purpose Flour 164 TUnsalted butter 110. 176. 223. 130-3. 293-4  tVanilla Extract 79. 187-9. 241 tVanilla extract Confectioners 269 tVanilla extract fluffy 243 tVanilla extract Raspberries 182 . 15860. 167-8. 159-60. 115-16. 174-5. 207. 135-6.
129. 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. 174-5. 58. 160. 266. 71. 158. 202. 206 . 240. 101. 137. 137. 89.348 tVanilla flavor 104 tVanilla flavoring 104 TWater 99. 203. 279 unbeaten 261 Uncontrolled crystallization of cocoa butter 33 underbake 51. 181. 82. 58. 127. 294 cButter ts 132-3 melted ts 154 sugar Tbsp 62 tPure 162. 83. 284 vanilla ice cream. 93. 135. 61. 184. 251-2. 154. 143. 215. 161. 273. 45-6 Using electric mixer beat butter 231 Using milk 202 V vanil 83 vanila 178. 229. 105. 31. 110. 236 vanilla bean lengthwise 118 vanilla extract 75. 62. 195. 208. 282. 130-3. 212 txp vanilla 128 types 4.YUMMY 215 vanilla pudding 255 vanilla stir 64 vanilla wafer crumbs 270 vanilla wafers 111. 178. 139. 34-6. 38 U Ultralight Chocolate Cake 20. 264. 245 vanilla baking bar 50 vanilla batter 242 vanilla bean 66. 199 ts Salt ts 76 vanilla ice cream 61. 27. 188. 280. 259. 26. 153. 217. 287 Unsalted butter Eggs 260 Unsalted soft butter 117 Unsweetened baking chocolate 191 unsweetened chocolate 23. 55 Unknown Heat 242 unsalt 289 Unsalted butter 53. 224.
224. 254  chopped 62.Stir 98. 80-1.Stir 248 . 187. 281 vanilla. 174. 119. 66-7.Beat 209. 131. 129. 277-8  mixture. 129. 85. 77. 221. 76. 98. 184. 244.Pour 145 vanilla. 207.Cook 132-3 water. 243. 254 cups vanilla 128 cVanilla 178-9. 53. 119. 175. 251. 292-3  cBoiling 56.349 cCrushed 111 vanilla.Cool 57. 222. 180. 245. 61. 218. 88-9.Combine 276 tbsp 250 water bath 214. 95-6.Add 100. 62.Pour 132-3 water. 220. 274 vanilla. 267 wafers cChocolate 65 cCrushed chocolate 234 cVanilla 270 Wallins' Chocolate Chip Mandel Bread 18. 98. 214. 147. 101. 106. 228. 217. 210. 192. 51. 131-7. 210 cHot 85-6. 87. 134. 105. 120. 225. 57.If 59 vanilla. 169. 128. 58-9. 243-4 cup of 132-3. 189. 55. 287 hot 55.Sift 144 vanilla. 249. 2356. 263 wash beaters 96 water 23. 160. 142-4. 105. 119. 198. 261 cCold 49. 183. 104 VARIATION 3. 165-6. 169. 212-13. 239-40 water milk chocolate chips 227 water. 280 vinegar 73. 106. 79. 241. 184-5. 243 walnuts 49. 228.Stir 134 Victory Chocolate Cake 20. 253 warm chocolate mixture 178 wash 133. 187. 50. 113. 222 varieties 29 common chocolate 26 vegetable shortening. 175-6. 272 Variations 56. 229 W wafer crumbs cChocolate 72.Heat 288 water. 122. 179. 174 vanilla. 75. 277 cold 66. 82.Beat 173 water. 196. 212.
36. 144. 283-5. 161. 179. 113. 189. 96. 125. 166-9. 242. 208. 85. 142. 198. 57. 31. 76. 217-18 wet bran mixture 121 wet mixture 65 Wheat Chocolate Cake 21. 286 whipping cream 123. 163. 192. 199. 210-11.Pour 209 Whipped Cream Vanilla Ice Cream 61 whipped topping 54. 245. 264. 293 cWhole 292 whip 87. 277. 198. 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 . 208-9. 255. 157. 265. 277 whip eggs 264 whipped cream 13. 235. 162. 71-2. 91 whipping cream. 89. 77. 207-8. 221. 238.Chill 131 WebMD 47 wedges 65. 92-3. 135. 169. 156. 292 wheat flour 53. 240-1. 94. 214. 292 chocolate. 184. 62. 109. 279 cChilled 51.Heat through. 118. 287-8 waxed paper 55. 176-7. 240-1. 224. 201. 287-92 White chocolate baking bar 162 White Chocolate Berry Pie 20 White Chocolate Berry Pie Yield 282 White Chocolate Bread Pudding 19. 153 waxed paper line cookie sheets. 203-5. 86. 110. 168. 250-1. 161. 26. 96-8. 185-6. 214. 227. 204. 156. 216. 199-200. 281. 291-3  sweetened 234. 217. 284 cool 79. 115. 204-5. 46. 206. 74. 152. 287  whisking 84. 21718. 111.350 wax paper 54. 236-7. 139-41. 165. 106. 239. 163. 62. 169. 156. 129. 221  sheets of 135. 139.Continue 62 White cake mix 118 white chocolate 23. 252 whipped cream mixture 123 whipped cream mixture. 198-9. 279.Delicious 136 whisk 58-9. 263. 217-18. 152-3. 271. 158. 61. 283-4.
196-7. 241-2. 215 Yolk Mixture 97 yolks 80.Melt 135 wire whisk 58. 85. 263. 105.351 White Chocolate Fudge Yield 286 White Chocolate Lasagna 20. 275-6  whites pn Salt 204 wire racks 50.Using 218 White Chocolate Mousse 20. 111. 287 white chocolate mixture 283 white chocolate mixture. 21213. 204 White chocolate shav Dark 240 white chocolate. 263. Willy 44 wooden spoon 89. 264 cLowfat vanilla 111 oz Lowfat vanilla 163. 93. 34 Stirring 34 Xocoatl 24. 122. 215 yogurt cheese 163. 132. 231. 67 World Chocolate Cake 18. 73. 154. 57. 263  wire racks. 96. 241. 130-4.Top 288 White flour 161 white mixture 182. 43-4. 54-5. 75. 256. 160. 65. 91. 215 world 3. 93-4. 275-6 white mixture. 190-1. 23-4. 289 wooden spoon beat 222 wooden spoon. 113. 204-5. 236. 46 Y yeast 76 yogurt 79. 27. 214. 287-9  . 291 White chocolate sauce 162 White Chocolate Sauce 15.Blend 293 word 23. 256-7. 31. 208. 281. 68. 131. 81. 2279. 164. 140. 110. 134. 96. 289 White Chocolate Mousse Cheesecake 20. 250. 216. 180. 251 World Cocoa Foundation 27 X 23. 161. 156. 152. 105. 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. 182. 238. 184. 286 Wonka. 93. 259. 59. 217-18. 96. 111.Pour 285 white chocolate. 196-7. 46.Spoon chocolate mixture 182 whites 53. 236. 155-6.
293 Z Zucchini Chocolate Cake zucchini mixture 183 .352 Yorker 45 21.
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