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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.
history and business of chocolate. The book opens with a comprehensive overview of the science. and the book's tips and variations make the recipes easy to follow. This book offers chocolate lovers 371 ways in which to enjoy their favorite treat. This will make a must-have gift for anyone keen on chocolate. brownies. cupcakes and cakes. then do yourself a favor. This book is literally a chocolate lover’s dream come true. buy this book and let the bliss begin. Filled with 371 of the world's best recipes. The instructions are easily understandable. And even easier to find with a great index and aphabetical table of contents.3 If you are a chocoholic. ever published on the subject of that most sensuous of all foods— chocolate. mousses and every other decadent sweet dish imaginable—plus some unusual savory ones—are all featured in easy-to-read recipes. though any true chocolate lover will likely already be up to speed on the health benefits of the cacao bean. Cookies. This book has everything chocolate! . This book is the most lavish and the most complete.
..........................22 Etymology .......28 Harvesting .........................................................................................................................................................................24 Types of chocolate...................................................................................................................33 Storage..........35 Controversy .........................................................................................................23 History .....................................................................................................32 Tempering................30 Blending ......................................................................................................31 Conching ...............................................................................................26 Production......................................................................................................36 Health........................................................................36 Circulatory benefits .................................27 Cacao varieties ...............................................................................................................................................................................................................................................................................................36 ..................................4 Table of Contents Chocolate.........29 Chocolate liquor..........................
.........................................................................................................................................................5 Aphrodisiac................................................ 49 Bacardi Double-Chocolate Rum Cake ................................................................................................................43 Chocolate in popular culture.............. 51 ............................................................ 44 Notes .....42 Manufacturers ............ 38 Acne ............................................................................. 39 Toxicity in animals.............. 50 Bacardi Rum Chocolate Cake ............................. 51 Bailey's Chocolate-Chip Cheesecake ..........................................................................................................................45 Arm & Hammer Chocolate Chip Banana Bread......................................................................... 37 Other benefits ........................................................................................................................................ 40 As a stimulant........................ 44 Books and film.......................................................................................................................................44 Holidays ....... 37 Obesity risk .............................. 39 Lead........... 49 Bacardi Chocolate Rum Cake .................................................................................................................................................................................................. 41 Labelling.......................................................................................................
.....................63 Butter Flavored Crisco Ultimate Chocolate Chip Cookie ..........................................................................59 Brazilian Iced Chocolate ....66 Castillian Hot Chocolate............................................................................................67 Cheese And Chocolate Tunnel Cake ...........................64 Cappucino Chocolate Cheesecake.................................................................................................................58 Bo's Chocolate Chip Cheesecake ........................57 Black Chocolate Zinger ................................................................65 Caramels au Chocolat (Chocolate Caramels) ..........................61 Brownies ( Baker's Chocolate ) .........................................60 Bresse Farmhouse Chocolate Cake ...........................................................................................................................................................64 Buttermilk Chocolate-hazelnut Cake ..6 Banana Chocolate Cake................................................................................................................................................56 Big Chocolate Chunk Nut Cookies...........................................55 Basic Chocolate Sauce ...........................................68 ..............................................................................................53 Banana Chocolate Pudding Cake...........................................66 Caramels Mous au Chocolat (Soft Chocolate Caramels) .................67 Cheesecake Crust ( Chocolate Wafer )....................................................63 Brownies ( German Sweet Chocolate Cream Cheese ).56 Bavarian Chocolate Pie .......................................52 Banana Chocolate Chip Muffins.........................62 Brownies ( Chocolate Peanut Butter ) ..........................................54 Barbara Bush's Chocolate Chip Cookies ..............54 Barcardi Rum Chocolate Cake ..........................................................................................................................52 Banana Chocolate Chip Bread.........
.........................................7 Chex and Chocolate Party Mix.................................................................................................................................................................. 74 Chocolate Angel Food Cake.......................... 72 Chocolate and Cherry Loaf ABM................................................. 76 Chocolate Baka Lava with Brandy Syrup ........................................................................................................................................................ 73 Chocolate and Raspberry Cream Torte ................ 83 ........................................................................................................................................... 81 Chocolate Brandy Cream ....................................................................... 79 Chocolate Bar Filling ............. 75 Chocolate Apple Bread . 80 Chocolate Brandy Cake ........................................................................................ 70 Chocolate Almond Morsels .......... 69 Chicken with Chocolate Sauce ( Chicken Mole )........................ 83 Chocolate Bread Pudding #2 ......................................... 77 Chocolate Banana Muffins.................................................................................................................................................................................................................... 82 Chocolate Bread Pudding #1 ...................................... 79 Chocolate Baseball Cookies....................................................................................................................................... 71 Chocolate Amaretto Brownies..................................... 78 Chocolate Banana-Split Pie... 73 Chocolate Angel Cake.............................................................................. 77 Chocolate Banana Pudding Pie....................... 82 Chocolate Bread Pudding........................... 71 Chocolate Amaretto Cheesecake .......................... 78 Chocolate Banana Shake................................................................... 69 Chocolate Almond Bread Pudding................ 75 Chocolate Apricot Kugelhupf..........
..........................................................................91 Chocolate Cheesecake #2.......................................................................................................................................93 Chocolate Cheesecake Bars...................................................................................................................8 Chocolate Bread Pudding Classic ..............94 Chocolate Cherry Cake...................................93 Chocolate Cheesecake #4....................................................................................................................................86 Chocolate Cake A La Susanne ...................................84 Chocolate Brownies............................................. Low cal .............................96 Chocolate Chip Brandy Souffle .......................................................84 Chocolate Bread Pudding with Strawberry Sauce......................................................88 Chocolate Caramel Hazelnut Pie ..........................97 Chocolate Chip Cake .............................................................................................86 Chocolate Candy .................................................98 Chocolate Chip Cookie Dough Cheesecake................................92 Chocolate Cheesecake #3.................90 Chocolate Cheesecake .........................................99 .........................................................................85 Chocolate Cake ..........................98 Chocolate Chip Cookies..........................................87 Chocolate Caramel Cheesecake.......................................................................................................................................87 Chocolate Cannoli ...................................89 Chocolate Caramel Pecan Cheesecake ..............95 Chocolate Chiffon Cake .....................................................................95 Chocolate Cherry Cheesecake ....................................................................................................................................................................................90 Chocolate Cheese Pie.....................97 Chocolate Chip Cheesecake Supreme ..............
................................................................ 110 Chocolate Date Truffles........................................ 100 Chocolate Chip Date-Nut Loaf. 111 Chocolate Decadence Bread Pudding........ 103 Chocolate Chip Squares................................... 109 Chocolate Creme de Mints ..................................................................... 109 Chocolate Crusted Peanut Butter Pie ........................................................................................................................................ 101 Chocolate Chip Grape Nut Bread........... 104 Chocolate Chip Torte.................................................................................. 114 Chocolate Dot Pancakes ............................. 100 Chocolate Chip Cookies (Chefs Cuisiniers Club) ...................................................................................................... 112 Chocolate Dipped Almond Cookies .............................................................................. 113 Chocolate Dipped Strawberries...... 104 Chocolate Chip-Oatmeal Cookies ........................................................................... 102 Chocolate Chip Macadamia Crunch Cookies ........................... 110 Chocolate Cupcakes................................................ 115 .................................... 102 Chocolate Chip Nut Pie (Kentucky Derby Pie) ......................... 108 Chocolate Covered White Chocolate Cheesecake ... 105 Chocolate Christmas Candies....................................................... 112 Chocolate Dipped Almonds.................................. 107 Chocolate Coffee Swirls.................................... 107 Chocolate Cinnamon Crinkles ................................................................................................................................................................................................................................................................................ 106 Chocolate Chunk Blondies ....9 Chocolate Chip Cookies .............. 113 Chocolate Dipped Peanut Butter Cookies .........................M&M Package .......................
........................................129 Chocolate Mint Baked Custard............120 Chocolate Horse Muffins .........................................123 Chocolate Madeleines.........................................................................................................................................115 Chocolate Fudge..122 Chocolate Lover's Eggnog ........................................................................................................................................................................................................................121 Chocolate Jumbles ....................................................128 Chocolate Mint Baked Alaska .......................................128 Chocolate Mini Cheesecakes ........122 Chocolate Macaroons ...........................116 Chocolate Fudge (Murphy)................................126 Chocolate marshmallow bars ..............................................................................................................................................................................................10 Chocolate Drop Cookies .................................................................................................................125 Chocolate Marble Cheesecake........................................................................120 Chocolate Ice Cream Cake..................................................118 Chocolate Hazelnut Tart.........................................................................119 Chocolate Heaps.........................129 .127 Chocolate Milk Fudge (Lemmon) ...................................................................124 Chocolate Marble Cake .................................................................................117 Chocolate Ganache .....................................................................123 Chocolate Malted-Milk Pie ........................................116 Chocolate Fudge Pudding............................................................................................................................127 Chocolate Marzipan Slices (mandulas Szalami) ...................................................121 Chocolate Indians...................118 Chocolate Glazed Dream Cake ...........................
130 Chocolate Mint Cookies ..................................................................................................................................................... 134 Chocolate Mint Meringue Cheesecake ......................................................................................................... 137 Chocolate Mint Sugar Cookie Drops .................................................................................... 143 Chocolate No Bake Cookies ....................................................................................................................................................... 133 Chocolate Mint Meltaways...................................... 135 Chocolate Mint Sauce ........................ 138 Chocolate Mousse CakePart One................... 140 Chocolate Mousse Flan ..................... 136 Chocolate Mint Sauce ............... 139 Chocolate Mousse Cake (Part Two) .................................................................................................................................................................... 143 Chocolate 'N Pecan Surprises....... 142 Chocolate Munchies . 130 Chocolate Mint Ice Cream ............................................................ 136 Chocolate Mint Sticks ................................................................................................................................................ 144 Chocolate Nut Toffee Bars............................ 144 Chocolate Nut Chews....................... 134 Chocolate Mint Pinwheels ................. 132 Chocolate Mint Layer Cake..................................................................................................................... 141 Chocolate Mousse..............11 Chocolate Mint Cheesecake Cups.......................................................................................... 138 Chocolate Mousse........ 142 Chocolate Mud Frosting ...................................................................... 145 .......................................................... 136 Chocolate Mint Snow-Top Cookies............................................................................................................................................. 131 Chocolate Mint Layer Cake...
.........................................................................................................................................161 .....................................................................................................................149 Chocolate Peanut Butter Cookies............159 Chocolate Pudding Mix .......157 Chocolate Pretzels .................................................................................................................................160 Chocolate Puddle Pudding......................155 Chocolate Pistachio Orange Cake ...................................150 Chocolate Peanut Butter Dip...154 Chocolate Pistachio Meringue Cookie ......................151 Chocolate peanut butter pound cake ...........................................................................147 Chocolate Pancakes .............157 Chocolate Pots De Creme...................148 Chocolate Peanut Butter Bars..148 Chocolate Peanut Butter Chews .............................................152 Chocolate Peanut Whirls ......................................................146 Chocolate Orange Supreme Cheesecake...................................................................................................................................................................................................................................................................................................................................................149 Chocolate Peanut Butter Cup Cheesecake ...............................................................................................................................................................................................................................154 Chocolate Pecan Rum Balls ...................159 Chocolate Pudding Souffle Cake .151 Chocolate Peanut Clusters...............153 Chocolate Pecan Pie Bars..............................................145 Chocolate Orange Cheesecake ......................................................................158 Chocolate Pudding Cake ..............................155 Chocolate Pizza ..12 Chocolate Nut Upside-down Cake ..................153 Chocolate Pecan Orange Balls ..................................
.. 169 Chocolate Soup................................................... 176 Chocolate Truffles ....................................................... 173 Chocolate Syrup Brownies ......................................... 172 Chocolate Swirl Cheesecake.13 Chocolate Raspberry Cream Crepes .......... 175 Chocolate Truffle Cake ........................ 165 Chocolate Sauerkraut Cake ............................. 174 Chocolate Teacake................... 164 Chocolate Sandwiches ....................................................................................................................................... 162 Chocolate Raspberry Truffle Cheesecake.............................................................................................. 173 Chocolate Tapioca Pudding................................................... 176 Chocolate Truffles ................. 177 ................................................. 171 Chocolate Surprise cookies ................................................................. 162 Chocolate Ricotta Cheesecake........................................................................................ 166 Chocolate Silk................. 168 Chocolate Souffle Roll ........................................................................................................................................................................................................................................................................................................................ 164 Chocolate Sauce................................... 170 Chocolate Spongecake.......................................................................................................................... 165 Chocolate Shortcakes with Red Fruit and Whipped Cream.............................. 174 Chocolate Toffee.................................. 172 Chocolate Swirl Coffee Cake.................................................................................................................................................... 167 Chocolate Silk Pie............................................................ 163 Chocolate Rum Ice Cream............. 170 Chocolate Sugar Cookies ...........................................................................................................................
....................................................................................182 Chocolate Yogurt Creme Pudding.....................................................................186 Chocolate-Cream-Popcorn .............................................................183 Chocolate-Chocolate-Chocolate-Chip Fudge Cake ...................................................182 Chocolate Zucchini Nut Bread ...........................................183 Chocolate-Banana Freeze ...180 Chocolate Waffles-Mix.187 Chocolate-Macadamia Nut Bread with Kahlua But ............187 Chocolate-Marbled Fudge .........................................................................................180 Chocolate Walnut Pie ....................191 Creamy Chocolate Cheesecake.................................................................................192 Creme de Menthe Chocolate Squares..................181 Chocolate Whisky Fudge Cake......................................................................................189 Chocolatetown Special Cake .........................................................................................................................................................................................190 Coconut Chocolate Cheesecake..........................................................................................................190 Chunky Triple-chocolate Cookies........................188 Chocolate-Scotch Drops .............................................189 Chocolate-walnut Meringues .................................................................179 Chocolate Vinegar Cake ........................186 Chocolate-Covered Marshmallows ....................................193 ...........184 Chocolate-Covered Cherries....................................................................................................191 Cream Cheese Chocolate Cake..........14 Chocolate Turtle Cheesecake .................................................................178 Chocolate Turtle Pie..179 Chocolate Velvet Cheesecake.............................................................................................................................................................
.......................................................................... 200 Double Chocolate Ice Box Pie.......................................................................................................................................... 206 Easy Chocolate Fudge Sauce/fondue........................... 201 Double Chocolate Mint Chip Cookies ........... 195 Death By Chocolate...................................................................................................................... 199 Double Chocolate Cheesecake......... 204 Easy Chocolate Cheese Pie ................................................................................ 202 Double Chocolate Satin Pudding........... 208 Easy Double Chocolate Banana Snack Cake .............................................. 208 Easy Chocolate Terrine ..................... 196 Decadent Chocolate Bread Pudding............................................................................................................................................................................ 205 Easy Chocolate Dipping Sauce ................................................................................. 206 Easy Chocolate Fudge ............................................... 194 Dark Chocolate and Pumpkin Cheesecake ........................................................... 198 Deep Dark Chocolate Sauce ......15 Dark and Dense Chocolate Mousse .. 200 Double Chocolate Fantasy Bars ........................... 202 Double Chocolate Nut Treat ................. 194 Dark Chocolate Brownies............................................................................................. 203 Double Dark Chocolate Cake with White Chocolate Sauce .................................................................... 203 Double Chocolate Souffle ....................... 199 Double Chocolate Brownies ......... 207 Easy Chocolate Sprinkled Ice Cream.................................... 209 .......... 197 Decadent Chocolate Cake ................................................................................................................................................................................ 209 Easy Double Chocolate Ice Cream..
..................................217 Fudge ( Chocolate Butterscotch ).........................................................................................................................221 Fudge (Fast Chocolate ) ..............220 Fudge ( Foolproof Chocolate ) ...........................................................................222 Fudge ( Old Fashioned Chocolate )..........................................................................................................................................................................................................................................................................................................................213 Flourless Chocolate Mousse Cake .....................216 Frozen Double Chocolate Mousse.........................................................223 Fudgy Chocolate Pudding ......211 Fairfax Chocolate Icing .......................Cherry Yogurt Cups .................219 Fudge ( Diabetic Crunchy Chocolate Raisin ) ......215 Frozen Chocolate Banana Pops...........................210 Extra-chocolatly Chocolate-chip Cookies ...........................................................................................................216 Frozen Chocolate-Peanut Butter Pie ..............220 Fudge ( Easy Chocolate ) ...............214 Frosty Chocolate Pudding .....................................218 Fudge ( Chocolate Chip Peanut Butter ) ..........................................................210 Egyptian Chocolate Cake ....................................................................................................................................224 German Sweet Chocolate Cream Cheese Brownies.224 ...............................................................16 Eggless Chocolate Cake ...................................219 Fudge ( Chocolate Marshmallow ).........................212 Fat-Free Chewy Chocolate Cookies ..........................................................213 Fiesta Hot Chocolate ................212 Fat-Free Chocolate Cake...........................................................215 Frozen Chocolate ............223 Fudge ( Sugar Free Chocolate )................................
.......................................................... 226 Hershey Great American Chocolate Chip Cookies............... 232 Hot Chocolate Mix ................................................................ 239 Kate's Kiss Off Chocolate Peanut Pie ..................................................... 229 Holiday Chocolate Butter Cookies.................................... 236 Jeff's Chocolate Cream Cheese Frosting.......................................... 237 Judith Olney's Chocolate Buttermilk Cake....................................17 Grandmothers' Chocolate Cake.................................................................................. 233 Impossible Chocolate Cream Pie ............. 237 Judy's Chocolate Pound Cake ........................................ 234 Irish Cream and Chocolate Cheesecake ........................................Al Martin.............................. 228 Hilary Clinton's Chocolate Chip Cookies .............. 232 Impossible Chocolate Cheesecake..................... 230 Honey Chocolate Cupcakes ................................................ 233 Impossible Chocolate Pie .......................................................................... 235 Jack Daniel's Chocolate Ice Cream............................................................ 238 Kahlua Milk Chocolate Cheesecake ... 230 Honey Chocolate Cake............................................................................................................................ 234 Israeli Chocolate-Coated Orange Peels ............................................................................................................................. 227 Hershey's Light Chocolate Brownies ........................................................ 225 Heavenly Chocolate Cheesecake ...... 235 Jamaican Chocolate Cake............................................................................................................................... 240 ........................................ 231 Honey Make Mine Chocolate Sauce ... 228 Hershey's Light Chocolate Cake ............................................................................... 231 Hot Chocolate ........................
......................................................................18 Kit's Chocolate Mousse .....251 Old-Fashioned Peanut Butter Chocolate Chip Cookies ...................253 One Bowl Chocolate Fudge...................................250 Nutty Chocolate Mint Fudge ..................................................241 Marbled Double Chocolate Cheesecake Squares ............................................................241 Maui Chocolate Pizza ..................................................................................................................................................................................................................................243 Mayonnaise Chocolate Cake .....................................................242 May Wallins' Chocolate Chip Mandel Bread.......................................................255 ............................................................246 Mocha Chocolate Cheesecake ..........248 Muffins ( Chocolate Chip ) ..................................................................................................243 Mexican-style Hot Chocolate..........244 Milk Chocolate Popcorn........................................248 Muffins ( Chocolate Fudge ) .245 Mini Chocolate Chip Cheesecakes...249 Nutty chocolate & mashmallow muffins .................................................................................................................252 Olive Garden Chocolate Chip Cookie Dough Cheesecake.................................254 Pantry Chocolate Lime Pie .............................................249 Nutter Butter Chocolate-Peanut Butter Pie..............................................................247 Muffins ( Chocolate Banana )...246 Mocha Chocolate Chip Cheesecake......................255 Peanut Butter and Chocolate Cookie Sandwich Cookies .....................................................................................................................................244 Mile-High Chocolate Cake .........................253 Orange-Chocolate Cheesecake.....................251 Old World Chocolate Cake.............................................
......................................................... 257 Peanut-Pecan Chocolate Chip Cookies...... 264 Pronto's Phyllo-Wrapped White Chocolate Cheesecake ...................... 265 Raisin-Filled Chocolate Chip Cookies ...................... 263 Powter Chocolate Mousse Bars. 272 Schokoladenpretzel (Chocolate Pretzels)................... 266 Raspberry Chocolate Swirl Cheesecake ..... 259 Pecan-chocolate Chip Pie ...... 268 Reverse Chocolate Chip Cookies............... 258 Pears Au Chocolat............................................ 259 Petit Pain Au Chocolat ................................................................. 265 Quick Chocolate Fudge Sauce........................ 271 Satin Chocolate Mousse ............................................................................................................................................. 262 Pour La France Chocolate Decadence ........................................................ 269 Rich Chocolate Pumpkin Truffles .. 270 Roma's White Chocolate Bread Pudding................................................................................................................................................................................................................... 261 Pistachio Cake with White Chocolate Buttercream .................................................................................................................................................. 266 Raspberry-Chocolate Cake ................................................................................................................................ 269 Rich Chocolate Caramels........................................................19 Peanut Butter Chocolate Rice Krispie Treats ......................... 271 Roughed-Up Chocolate Chip Cookies ....................... 272 .. 260 Pineapple Chocolate Cake..................................................................................................... 256 Peanut Butter Oatmeal Chocolate Chip Cookies ................. 258 Peanutty Chocolate Bread Pudding............................ 267 Red Beet Chocolate Cake .................................................
.....................279 Victory Chocolate Cake..............................................276 Triple Chocolate Pudding Cake ........................................................................................275 Strawberry-Filled Chocolate Cake Hearts .......................285 White Chocolate Devil's Food Pie ....................289 White Chocolate Mousse Cheesecake with Sun-Dried Cherries...............................................................278 Trump's Chocolate Pumpernickel Pudding .......274 Spiced Chocolate Applesauce Cake ...............................................................................................................................................................................................289 .................................................................................275 Sugar Free Chocolate Banana Cream Pie .........................................................................277 Tripple Layer Chocolate Bars...................20 Sour Cream Chocolate Layer Cake.....288 White Chocolate Mousse #2 ...........................................................285 White Chocolate Fudge ...286 White Chocolate Lasagna with Peanut Ice Cream & Hot Fudge .................278 Truffes au Chocolat (Chocolate Truffles)..................................................................................................................................................282 White Chocolate Brownies ........283 White Chocolate Cheesecake ...............................................................281 West Haven Chocolate Cake .....................287 White Chocolate Mousse................282 White Chocolate Berry Pie.............................................................................................................................................279 Ultralight Chocolate Cake...............283 White Chocolate Cashew Pie..........................................................................................................284 White Chocolate Cheesecake ............280 Walnut Cream Dessert with Chocolate Sauce.......................................273 Sourdough Chocolate Cake .........
.... 293 ........................................................................... 291 White Chocolate Raspberry Tart................21 White Chocolate Nut Cookies ................................................................................................................ 291 Whole Wheat Chocolate Cake........................................................ 290 White Chocolate Raspberry Cake ........... 292 Wine chocolate .................................................................................................... 293 Zucchini Chocolate Cake..........
the beans are dried. The liquor can be further processed into two components: cocoa solids and cocoa butter. resulting in pure chocolate in fluid form: chocolate liquor. who made it into a beverage known as xocolātl. cacao has been cultivated for at least three millennia in Central America and Mexico. milk. with its earliest documented use around 1100 BC. including the Maya and Aztecs. and white varieties. The majority of the Mesoamerican peoples made chocolate beverages. cleaned. Chocolate (pronounced / t klət/ (help·info) or /. Native to lowland.ələt/) comprises a number of raw and processed foods that are produced from the seed of the tropical cacao tree. and the shell is removed to produce cacao nibs. The seeds of the cacao tree have an intense bitter taste. and must be fermented to develop the flavor. with cocoa solids contributing to the brown coloration. and roasted. tropical South America. The nibs are then ground and liquified. . a Nahuatl word meaning "bitter water". After fermentation.22 C H O C O L AT E Chocolate most commonly comes in dark.
such as dogs and cats. the goddess of fertility. Dark chocolate has recently been promoted for its health benefits. unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. chocolate coins on Hanukkah. combining chocolate with sugar. and hearts on Valentine's Day. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter. The Aztecs associated chocolate with Xochiquetzal. "White chocolate" contains cocoa butter." However. Mexican philologist Ignacio Davila Garibi. proposed that "Spaniards had coined the word by taking the Maya word chocol and then replacing the Mayan term for water. having long adopted into Nahuatl the Mayan word for the "cacao" bean. can lower blood pressure. with the Aztec term. Etymology The word "chocolate" comes from the Aztecs of Mexico. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. which is "water". Santa Claus and other holiday symbols on Christmas. atl. Chocolate is also used in cold and hot beverages. but the presence of theobromine renders it toxic to some animals. It has been linked to serotonin levels in the brain. Scientists claim that chocolate. eaten in moderation. Chocolate contains alkaloids such as theobromine and phenethylamine. and is derived from the Nahuatl word xocolatl which is a combination of the words. xocolli. which have some physiological effects in humans. Much of the chocolate consumed today is in the form of sweet chocolate. Chocolate has become one of the most popular flavors in the world. sugar. to produce chocolate milk and hot chocolate.. and milk but no cocoa solids (and thus does not qualify to be considered true chocolate). it is more likely that the Aztecs themselves coined the term. as it seems to possess substantial amount of antioxidants that reduce the formation of free radicals. meaning "bitter".23 Pure. Chocolate is also associated with the Maya god of fertility. and atl. haa. the Spanish had little contact with the Maya before Cortés' early reports to the Spanish King .
Honduras. suggests that Maya were drinking chocolate around 400 AD. The earliest record of using chocolate dates back before the Olmec. and achiote (known today as annatto). in addition to everyday life. Xocoatl was believed to fight . In the New World. dating from about 1100 to 1400 BC. and used the cacao seeds it produced to make a frothy. Guatemala. Documents in Maya hieroglyphs stated that chocolate was used for ceremonial purposes. spicy drink called xocoatl. archaeologists reported finding evidence of the oldest known cultivation and use of cacao at a site in Puerto Escondido. 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. The chocolate residue found in an early ancient Maya pot in Río Azul. History A mug of hot chocolate. but the white pulp around the cacao beans was likely used as a source of fermentable sugars for an alcoholic drink. bitter drink.24 of the beverage known as xocolatl. chile pepper. Chocolate has been used as a drink for nearly all of its history. and was often flavored with vanilla. chocolate was consumed in a bitter. In November 2007. The Maya civilization grew cacao trees in their backyard. William Bright noted that the word xocoatl does not occur in early Spanish or Nahuatl colonial sources. Chocolate was first drunk rather than eaten.
only royalty and the well-connected could afford to drink this expensive import. and cacao beans were often used as currency. For hundreds of years. mechanical mills were created that squeezed out cocoa butter. . To keep up with the high demand for this new drink. durable chocolate. In the 1700s. people began experiencing and consuming chocolate worldwide. the Aztecs used a system in which one turkey cost one hundred cacao beans and one fresh avocado was worth three beans. a "tribute". Put simply. which in turn helped to create hard. but later sold to the Cadbury brothers. many changes occurred that brought about the food today in its modern form. In 1689. The first chocolate house opened in London in 1657. When new machines were produced. All of the areas that were conquered by the Azetcs that grew cacao beans were ordered to pay them as a tax. Even with cacao harvesting becoming a regular business. Spanish armies began enslaving Mesoamericans to produce cacao. South American and European cultures have used cocoa to treat diarrhea for hundreds of years. noted physician and collector Hans Sloane developed a milk chocolate drink in Jamaica which was initially used by apothecaries. The situation was different in England. no European had ever heard of the popular drink from the Central and South American peoples. Until the 16th century.25 fatigue. the Spanish began growing cacao beans on plantations. the chocolate making process remained unchanged. it was not until the arrival of the Industrial Revolution that these mills were put to bigger use. or as the Aztecs called it. where it quickly became a court favorite. When the people saw the Industrial Revolution arrive. Chocolate was also an important luxury good throughout preColumbian Mesoamerica. companies began advertising this new invention to sell many of the chocolate treats we see today. For example. anyone with money could buy it. and using an African workforce to help manage them. But. a belief that is probably attributable to the theobromine content. Not long after the revolution cooled down. Before long. It was not until the Spanish conquest of the Aztecs that chocolate could be imported to Europe.
 Dark chocolate. it does not contain any cocoa solids. White chocolate is formed from a mixture of sugar. Dark chocolate is produced by adding fat and sugar to the cacao mixture. with its high cocoa content. is a rich source of the flavonoids epicatechin and gallic acid. and requires a 15% concentration of chocolate liquor. and milk solids. thus not officially qualifying as chocolate. Government calls this "sweet chocolate". Incorporated was the first to produce white chocolate within the United States. Dark chocolate has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts. Because of this. white chocolate and dark chocolate are also common chocolate varieties. cocoa butter.S. The U. Because it does not contain any cocoa solids. meaning it can be consumed by animals. many countries do not consider white chocolate as chocolate at all. European rules specify a minimum of 35% cocoa solids. Although its texture is similar to milk and dark chocolate. Mars. Bittersweet . white chocolate does not contain any theobromine. Although first introduced by Hebert Candies in 1955.26 Types of chocolate A half beat of milk chocolate with salmiak filling by Fazer Alongside milk chocolate. which are thought to possess cardioprotective properties. Semisweet chocolate is a dark chocolate with a low sugar content.
deep chocolate flavor. Production Chocolate is created from the cocoa bean. more cocoa butter. It has less sugar and more liquor than semisweet chocolate. also known as bitter or baking chocolate. roasted chocolate beans impart a strong. It is unadulterated chocolate: the pure. some 50 million people around the world depend on cocoa as a source of livelihood. Unsweetened chocolate is pure chocolate liquor. Barry Callebaut. but the two are interchangeable in baking. 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. Cargill and Archer Daniels . According to the World Cocoa Foundation.27 chocolate is chocolate liquor to which some sugar (typically a third). The industry is dominated by three chocolate makers. with 43% sourced from Côte d'Ivoire. vanilla and sometimes lecithin have been added. ground.
The different flavors of chocolate can be obtained by varying the time and temperature when roasting the beans. due to the risk of lower demand for their crops. mold and package to their own design. Cocoa growers object to allowing the resulting food to be called "chocolate". Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate. truffles. Cacao varieties Chocolate Cream . chocolate makers and chocolatiers. In the UK. to melt. chocolate is any product made primarily of cocoa solids and cocoa fat.). There are two main jobs associated with creating chocolate candy. purchase their chocolate from them. whether they be large companies such as Cadbury Schweppes or small independents.999% of chocolatiers. etc. and by adding nonchocolate ingredients. by adjusting the relative quantities of the cocoa solids and cocoa fat. Chocolatiers use the finished couverture to make chocolate candies (bars.28 Midland Company. Despite some disagreement in the EU about the definition. Production costs can be decreased by reducing cocoa solid content or by substituting cocoa butter with a non-cocoa fat. 99.
forastero and trinitario. Nearly all cacao produced over the past five decades is of the Forastero or lower-grade Trinitario varieties. They naturally grow within 20 degrees of either side of the equator because they need about 2000 millimeters of rainfall a year. and temperatures in the range of 21 to 32 degrees Celsius. as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. understory trees that need rich. The three main varieties of cacao beans used in chocolate are criollo. Trinitario is a natural hybrid of Criollo and Forastero. The African cocoa crop is entirely of the Forastero variety. criollo is the rarest and most expensive cocoa on the market and is native to Central America. producing "quite bland" chocolate. Criollos are particularly difficult to grow. The most commonly grown bean is forastero. most likely native to the Amazon basin. are harvested by cutting the pods from the tree using a . low in classic chocolate flavor. well-drained soils. They are significantly hardier and of higher yield than Criollo. The flavor of Criollo is described as delicate yet complex. Trinitario originated in Trinidad after an introduction of Forastero to the local Criollo crop.29 Cacao trees are small. First. Harvesting Harvesting cacao beans is a delicate process. as most populations have been exposed to the genetic influence of other varieties. The source of most chocolate marketed. the Caribbean islands and the northern tier of South American states. There is some dispute about the genetic purity of cocoas sold today as Criollo. the pods containing cacao beans. forastero cocoas are typically strong in classic "chocolate" flavor. a large group of wild and cultivated cacaos. but have a short duration and are unsupported by secondary flavors. Cacao trees cannot tolerate a temperature lower than 15 degrees Celsius (59 degrees Fahrenheit). but rich in "secondary" notes of long duration. Representing only five percent of all cocoa beans grown.
Next the shells are removed to extract the nib. After fermentation. The fermentation process is what gives the beans their familiar chocolate taste. Finally. stones. The beans are then cleaned (removing twigs.30 machete. and graded. the beans will have a low cocoa butter content. this is done by spreading the beans out in the sun from 5 to 7 days. Chocolate liquor The dried beans are transported from the plantation where they were grown to a chocolate manufacturing facility. or by knocking them off the tree using a stick. and other debris). the nibs are ground which releases and melts the cocoa butter producing chocolate liquor. the beans must be quickly dried to prevent mold growth. It is important to harvest the pods when they are fully ripe because if the pod is unripe. . The beans with their surrounding pulp are removed from the pod and placed in piles or bins to ferment. Climate and weather permitting. roasted. or there will be insufficient sugars in the white pulp for fermentation resulting in a weak flavor.
Blending Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couvertures. The more expensive chocolate tends to be processed longer and thus have a smoother texture and "feel" on the tongue. but varying proportions of the different constituents are used. though a few manufacturers prefer to exclude this ingredient for purity reasons and to remain GMO free. The finest. and vanilla White chocolate: sugar. High-quality white chocolate couvertures contain only about 33% cocoa. whereas milk chocolate usually contains up to 50%. cocoa liquor. specifically conching (see below). . milk or milk powder. cocoa liquor. and (sometimes) vanilla Milk chocolate: sugar. an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same mouthfeel. cocoa butter. The texture is also heavily influenced by processing. are as follows: • • • Dark chocolate: sugar. cocoa butter.31 Chocolate made with enough cocoa butter flows gently over a chocolate fountain to serve dessert fondue. an emulsifying agent such as soy lecithin is added. plain dark chocolate couvertures contain at least 70% cocoa (both solids and butter). The basic blends of ingredients for the various types of chocolate (in order of highest quantity of cocoa liquor first). Some manufacturers are now using PGPR. Different manufacturers develop their own "signature" blends based on the above formulas. regardless of whether emulsifying agents are added. milk or milk powder. and vanilla Usually. cocoa butter. sometimes at the cost of a perfectly smooth texture.
Vegetable oils and artificial vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans. Currently. Nestlé. and Archer Daniels Midland. 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. Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases) and fats other than cocoa butter. the Chocolate Manufacturers Association in the United States. small batch chocolate argue that mass production produces bad quality chocolate. whose members include Hershey.32 Producers of high quality. the FDA does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients. Conching various chocolate-making machinery . In 2007.
21 °C (70 °F) Soft. lesser grades about four to six hours. hence the smooth feel in the mouth. High-quality chocolate is conched for about 72 hours. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size. A conche is a container filled with metal beads. The primary purpose of tempering is to assure that only the best form is present. melts too easily. Tempering The final process is called tempering. melts too easily. The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization). The refined and blended chocolate mass is kept in a liquid state by frictional heat. After the process is complete. which act as grinders. . the chocolate mass is stored in tanks heated to approximately 45–50 °C (113–122 °F) until final processing. crumbly. The length of the conching process determines the final smoothness and quality of the chocolate.33 The penultimate process is called conching. The conching process produces cocoa and sugar particles smaller than the tongue can detect. good snap. and causes the chocolate to crumble rather than snap when broken. Notes 17 °C (63 °F) Soft. 28 °C (82 °F) Firm. The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process. melts too easily. The six different crystal forms have different properties. This causes the surface of the chocolate to appear mottled and matte. Crystal I II III IV Melting temp. Chocolate prior to conching has an uneven and gritty texture. poor snap. crumbly. melts too easily. 26 °C (78 °F) Firm. some or all large enough to be clearly seen with the naked eye.
The most common variant is introducing already tempered. such as a stone slab. A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results. the chocolate is then gently warmed to working temperature. best snap. This provides the best appearance and texture and creates the most stable crystals so the texture and appearance will not degrade over time. which will allow crystal types IV and V to form. the chocolate is cooled to about 27 °C (80 °F). Generally. .34 V VI 34 °C (94 °F) Glossy. solid "seed" chocolate. there are other methods of chocolate tempering used. until thickening indicates the presence of sufficient crystal "seeds". Making chocolate considered "good" is about forming as many type V crystals as possible. At this temperature. However. 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). The chocolate is then heated to about 31 °C (88 °F) to eliminate any type IV crystals. melts near body temperature (37 °C). the temperature is carefully manipulated during the crystallization. the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate. 36 °C (97 °F) Hard. Next. The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency. After this point. the chocolate is first heated to 45 °C (115 °F) to melt all six forms of crystals. firm. any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. leaving just type V. To accomplish this. takes weeks to form. Two classic ways of manually tempering chocolate are: • • Working the molten chocolate on a heat-absorbing surface.
35 Chocolate tempering machines (or temperers) with computer controls can be used for producing consistently tempered chocolate. with a relative humidity of less than 50%. Chocolate is generally stored away from other foods as it can absorb different aromas. . chocolates are packed or wrapped. and placed in proper storage with the correct humidity and temperature. chocolate can absorb enough moisture to cause a whitish discoloration. such as from a refrigerator on a hot day can result in an oily texture. Ideal storage temperatures are between 15 and 17 °C (59 to 63 °F). Moving chocolate from one temperature extreme to another. chocolate suffering from bloom is perfectly safe for consumption. If refrigerated or frozen without containment. the result of fat or sugar crystals rising to the surface. Storage Molten chocolate and a piece of a chocolate bar Chocolate is very sensitive to temperature and humidity. particularly for large volume applications. Additionally chocolate is frequently stored in a dark place or protected from light by wrapping paper. Although visually unappealing. Ideally. Various types of "blooming" effects can occur if chocolate is stored or served improperly.
cough preventor and antidiarrhoeal effects. 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. brain stimulator. named "Chocolate diet". Some farmers in West Africa use slave labor as a cost-cutting measure. especially when cocoa prices drop. On the other hand. An aphrodisiac effect is yet unproven. However. Other beneficial effects suggested include anticancer. and also lasted four times as long after the activity had ended. There is concern of mild lead poisoning for some types of chocolate. Chocolate is toxic to many animals because of insufficient capacity to metabolize theobromine. There has even been a fad diet. Health While chocolate is regularly eaten for pleasure. that emphasizes eating chocolate and cocoa powder in capsules. or drinking fatcontaining milk with dark chocolate. Circulatory benefits Recent studies have suggested that cocoa or dark chocolate may possess certain beneficial effects on human health. consuming milk chocolate or white chocolate. appears largely to negate the . Cocoa possesses a significant antioxidant action. eating large quantities of any energy-rich food such as chocolate increases risk of obesity. there are potential beneficial health effects of eating chocolate. protecting against LDL oxidation. Cocoa or dark chocolate benefits the circulatory system. Some studies have also observed a modest reduction in blood pressure and flow-mediated dilation after consuming dark chocolate daily. perhaps more than other polyphenol antioxidant-rich foods and beverages.36 Controversy Child labor is sometimes used in cocoa production in West Africa. in violation of the Minimum Age Convention of 1973.
However. Processed cocoa powder (so called Dutch chocolate).37 health benefit. Consuming relatively large amounts of dark chocolate and cocoa does not seem to raise serum LDL cholesterol levels. Aphrodisiac Romantic lore commonly identifies chocolate as an aphrodisiac. Finally. 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. a result of cholesterol imbalance according to the lipid hypothesis. 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. Additionally. inducing pleasureable sensations as well as affecting the levels of serotonin. The reputed aphrodisiac qualities of chocolate are most often associated with the simple sensual pleasure of its consumption. in high concentrations it can be converted to melatonin which in large amounts reduces sexual drive. very little evidence exists to suggest whether consuming flavonoid-rich dark chocolate may increase or decrease the risk of cancer. However. small but regular amounts of dark chocolate lower the possibility of a heart attack. processed with alkali greatly reduces the antioxidant capacity as compared to "raw" cocoa powder. Evidence from laboratory studies suggests . Indeed. unlike other saturated fats. some studies even find that it could lower them. chocolate has been shown to contain unsaturated N-acylethanolamines which might activate cannabinoid receptors or increase endocannabinoid levels resulting in heightened sensitivity and euphoria. Processing cocoa with alkali destroys most of the flavonoids. Although there is no firm proof that chocolate is indeed an aphrodisiac. stearic acid does not raise levels of LDL cholesterol in the bloodstream. a gift of chocolate is a familiar courtship ritual. While serotonin has a pleasurable effect. chocolate's sweet and fatty nature may stimulate the hypothalamus.
As a consequence. the amount needed to have this effect would provide a relatively large quantity of calories. consuming large quantities of dark chocolate in an attempt to protect against cardiovascular disease has been described as 'cutting off one's nose to spite one's face'. The ingredient theobromine was found to be almost one third more effective than codeine.38 that cocoa flavonoids may possess anticarcinogenic mechanisms. Studies suggest a specially formulated type of cocoa may be nootropic and delay brain function decline as people age. which. The company is talking with pharmaceutical companies to license drugs based on synthesized cocoa flavonol molecules. Mars. suggesting antidiarrhoeal effects of chocolate. Incorporated. but more research is needed to prove this idea. . spends money each year on flavonol research. if unused. including cardiovascular disease. the leading cough medicine. According to Mars-funded researchers at Harvard. would promote weight gain. a Virginia-based candy company. Obesity is a significant risk factor for many diseases. The chocolate also appears to soothe and moisten the throat. the University of California. Other research indicates that chocolate may be effective at preventing persistent coughing. cocoa-based prescription drugs could potentially help treat diabetes. dementia and other diseases. and European universities. Obesity risk The major concern that nutritionists have is that even though eating dark chocolate may favorably affect certain biomarkers of cardiovascular disease. Flavonoids can inhibit the development of diarrhea.
A recent peer-reviewed publication found significant amounts of lead in choco- . though the question is still being studied. Recent studies have shown that although the beans themselves absorb little lead. Milk is known to cause acne. There is a popular belief that the consumption of chocolate can cause acne. ranging from dark to light.39 Acne Chocolate. it tends to bind to cocoa shells and contamination may occur during the manufacturing process. can be molded and decorated like these chickens with ribbons. Various studies seem to show that this is the case for high glycemic index foods in general. with a potential to cause mild lead poisoning. including any which is mixed with chocolate. Lead Chocolate has one of the higher concentrations of lead among products that constitute a typical Westerner's diet.
1 lb) of milk chocolate. there is a paucity of data on lead concentrations in chocolate products. dogs. and cats because they are unable to metabolise the chemical effectively. which is 1 µg of lead per gram. Of course. 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. internal bleeding. but another study by a Swiss research group in 2002 found that some chocolate contained up to 0. Dark chocolate has 2 to 5 times more theobromine and thus is more dangerous to dogs. A review article published in a peer-reviewed journal in 2006 states that despite high consumption levels of chocolate. the U.S. the theobromine will remain in their bloodstream for up to 20 hours.88 oz) baker's chocolate bar would be enough to bring about symptoms in a 20-kilogram (44 lb) dog.769 µg per gram. Medical treatment involves inducing vomiting within two hours of ingestion. According to the Merck Veterinary Manual. A typical 20-kilogram (40-lb) dog will normally experience great intestinal distress after eating less than 240 grams (8.40 late.3 grams of baker's chocolate per kilogram of a dog's body weight (0. parrots. Toxicity in animals In sufficient amounts. baking chocolate is rarely consumed directly due to its unpleasant taste. but other dark chocolates' canine toxicities may be extrapo- . small rodents. heart attacks.0010 to 0. While studies show that the lead consumed in chocolate may not all be absorbed by the human body. the theobromine found in chocolate is toxic to non-human animals such as horses. In a USDA study in 2004. close to the international (voluntary) standard limit for lead in cocoa powder or beans. and eventually death. or contacting a veterinarian. approximately 1. and these animals may experience epileptic seizures. but compliance is only voluntary. a typical 25-gram (0.02 oz/lb) is sufficient to cause symptoms of toxicity. For example.5 oz) of dark chocolate.0965 µg lead per gram of chocolate. FDA lowered by one-fifth the amount of lead permissible in candy. mean lead levels in the samples tested ranged from 0. In 2006. but will not necessarily experience bradycardia or tachycardia unless it eats at least a half a kilogram (1. If they are fed chocolate.
As dogs like the taste of chocolate products as much as humans do. . As a stimulant Molten Chocolate A chocolate sweet. they should be kept out of their reach. There are reports that mulch made from cacao bean shells is dangerous to pets (and other animals). and are capable of finding and eating quantities much larger than typical human servings. Treats made from carob can be used to substitute and pose no health threat to animals.41 lated based on this figure.
Labelling Some manufacturers provide the percentage of chocolate in a finished chocolate confection as a label quoting percentage of "cocoa" or "cacao". an essential amino acid and precursor to serotonin Phenethylamine. These include: • • • • • Sugar Theobromine.42 A model of the Reichstag made of chocolate at a Berlin shop Chocolate contains a variety of substances. and its use in horse racing is prohibited. some of which have an effect on body chemistry. the primary alkaloid in cocoa and chocolate and partly responsible for chocolate's moodelevating effect Tryptophan. an endogenous alkaloid sometimes described as a 'love chemical. present only in very small amounts Chocolate is a mild stimulant to humans mainly due to the presence of theobromine. it is quickly metabolized by monoamine oxidase-B and does not reach the brain in significant amounts Caffeine. It should be noted that this refers to the combined percentage . It is much more potent for horses.
 and home to Hershey's Chocolate World. as a response to consumer concern after the proposed change. as one of the signature characteristics of the product. a town permeated by the aroma of cocoa on some days. the FDA re-iterated that "Cacao fat. corporations. Hershey in 1894 as the Hershey Chocolate Company. 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". Virginia. Incorporated is a worldwide manufacturer of confectionery and other food products with US$21 billion in annual sales in 2006. making it one of the largest privately owned U. will remain a principal component of standardized chocolate" Manufacturers Many chocolate manufacturers have created products from chocolate bars to fudge. Mars is most famous for its eponymous Mars Bar. In June 2007. USA. Chocolates that are organic or fair trade certified carry labels accordingly. the company is entirely owned by the Mars family. Headquartered in McLean. Pennsylvania. Hershey's kisses and Reese's Peanut Butter Cups. Hershey's candies and other products are sold worldwide. Major examples include Cadbury. not just the percentage of cocoa solids. Both The Hershey Company and Mars have become the largest manufacturers in the world. Nestlé and Lindt. Its headquarters is in Hershey.43 of both cocoa solids and cocoa butter in the bar. The Hershey Company is the largest chocolate manufacturer in North America. hoping to attract more consumers with each creation. It was founded by Milton S. In the United States. Mars. as well .S. a subsidiary of his Lancaster Caramel Company. The Hershey Company reached fame mainly because of three of its creations: the Hershey bar.
chocolate eggs are popular gifts. usually with flowers and a greeting card. Books and film Chocolate has been the center of several successful book and film adaptations. or filled with cream. A chocolate egg is a confectionery made primarily of chocolate. Skittles and Snickers. In 1964.44 as other confectionery such as Milky Way. . hollow. Roald Dahl published a children's novel titled Charlie and the Chocolate Factory. owned by Willy Wonka. although no special chocolate creation is common on these holidays. On Valentine's Day. On Easter. The novel centers around a poor boy named Charlie Bucket who takes a tour through the greatest chocolate factory in the world. Holidays Chocolate is one of the most popular treats given on holidays. including Christmas. Chocolate in popular culture Cadbury Creme Eggs are fondant-filled chocolate eggs. The first was Willy Wonka & the Chocolate Factory. a box of chocolate is given. and can either be solid. and birthdays. Two film adaptations of the novel were produced. Twix. Thanksgiving. a 1971 film which later became a cult classic. It is given on other holidays. M&M's.
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mix instant (4 servings) 1package Dream Whip (single .envelope) . combine all ingredients except small chocolate chips and walnuts. 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. Stir in small chocolate chips and walnuts. Cool completely. Set aside. Bacardi Chocolate Rum Cake 1package Chocolate cake mix 1package Chocolate pudding . In large mixing bowl. Cool 10 minutes. 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.49 Arm & Hammer Chocolate Chip Banana Bread Yield: 1 Serving 2 cFlour.
water and oil in a large mixing bowl. Combine remaining 1 cup of ch Microwave on high for 1 minute or until melted. Bake 50 to 60 minutes until cake tests done. or until done.In chilled bowl.Blend well then beat on medium for 2 minutes. eggs. mix remaining 4 ingredients. but then I am not a rum drinker. . Let stand 10 minutes. Stir until smooth. water. then beat on high speed (whip cream) until light and fluffy. Heat raspberry preserves Place cake on a serving platter. Spoon chocolate icing over cake.Combine first 6 ingredients in large bowl.Cut each layer horizontally and frost.I think it's too much rum. Beat at medium speed for 2 minutes.pudding divided 1 cBacardi black rum 1 cRaspberry preserves. Brush r Repeat until all the glaze has been absorbed.Grease and flour 2 9" cake pans.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 . Pour batter into a greased 12-cup Bundt pan. Prick surface of cake with a fork. Cool in pan for 15 minutes. Using an electric mixer. Pour into prepared cake pans. beat at low speed until moistened. Remove from pan and cool on a wire rack. This recipe was from a Bacardi bottle in the 1970's. Combine vanilla baking bar and 1 ts.50 Heat Oven to 350F. Combine cake mix . Microwave on high for 30 seconds or until melte Drizzle on top of icing. pudding.Set aside to cool completly before frosting.Bake for 30 mintues. Stir in 1 cup of chocolate pieces.Mix well. 1/2 cup of the rum. 10-12oz 3/4 cWater 2 TShortening 1/2 cOil 1 oz Vanilla baking bar square 4Eggs Preheat oven to 350~.
then beat Bake for 30 minutes or until cake tests done. Spread 1 cup filling between each layer Optional: Garnish with chocolate curls. Grease and flour two 9-in layer cake pans.pudding Envelope dream whip topping Preheat oven to 350F. pudding Bailey's Chocolate-Chip Cheesecake Yield: 12 Servings -----crust----2 cGraham cracker crumbs 1/4 cSugar 6 TButter. optional -----filling----1 1/2 cCold milk 1/4 cBarcardi dark rum 1package Chocolate instant . Do not underbake..pudding. Filling: Combine milk.51 Bacardi Rum Chocolate Cake Yield: 10 Servings -----cake----1package Chocolate cake mix 1package Chocolate instant . Combine all cake ingredients together in large bowl. room temperature 1 cBailey's irish cream 1 TVanilla extract 1 cSemisweet chocolate chips -----coffee cream----1 cChilled whipping cream 2 TSugar 1 tInstant coffee powder . 1 2/3 cSugar 5Eggs. cool in pan Split layers in half horizontally. melted -----filling----2 1/4 lb Cream cheese. room temp. Blend well. Eggs 1/2 cBarcardi dark rum 1/4 cCold water 1/2 cOil 1/2 cSlivered almonds. rum.
frost with your favorite chocolate frosting and serve. then mix in the bananas. baking soda. salt and extract until smooth. Add to the molasses and mix until combined. mashed lg Egg tb Butter or margarine ts Salt cBread flour /3 cSemi sweet chocolate pieces ts Bread machine yeast .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. cut it in half to form 2 layers. usually about 7 minutes. Cream together the butter and sugar in a mixer. Add the eggs. then fold in the chocolate chips. Banana Chocolate Chip Bread Yield: 1 Loaf -----------------------1-1/2 LB LOAF---------------------------/2 cMilk /2 cVery ripe bananas.Coat a 9 inch springform pan with vegetab Bake until light brown. Bake for about 1 hour. Place the batter in a buttered and floured 9-inch springform mold. Mix in the flour. Let the cake cool on a rack.52 Chocolate curls as garnish For Crust: Preheat oven to 325~.
Cool in pan 10 minutes. Mix dry ingredients together and add to the creamed butter. adding mashed bananas with milk and chocolate with flour.5mg Sodium: 304.1g Fiber: 5. Others will leave bits of chocolate chips.53 Add ingredeints in order given by manufacturer. Banana Chocolate Chip Muffins Bread.1mg Carbohydrates: 95. Add the eggs. Cream the butter and the sugar together on speed #3. Nutrition (calculated from recipe ingredients) ---------------------------------------------Calories: 729 Calories From Fat: 321 Total Fat: 38g Cholesterol: 76. Basic/white bread cycle.Whole Wheat Flour 2 tbaking powder 1 tbaking soda 1/2 tsalt 2 cchocolate chips 2 ctoasted walnuts. 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. Scoop into 18 greased muffin cups. Breakfast. and still others will give a marbled loaf. NOTE: How this bread turns out will depend on your breadmaker. banana and milk.2g .3mg Potassium: 298. Some machines will make a smooth chocolate colored bread. Add chocolate and walnuts on speed #1. Bake at 325°F for 20 minutes.1g Sugar: 39. Light color setting.
transfer cake to serving platter and Decoratively arrange banana slices over whipped topping. pudding mix. Line bottom of 8x8x2 pan with wax paper. 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. using electric mixer In separate bowl. Remove wax paper from cooled cake. dry milk. but wait till you try it.3g Comments: Sounds like an odd combination.54 Protein: 10. combine egg yolks and sugar. Bake 25-30 minutes til cake tester comes out Let cake cool 5 minutes. and baking In large mixing bowl. using clean beaters. spray sid Onto wax paper. cut cake Barbara Bush's Chocolate Chip Cookies . beat egg whites with salt til st Pour batter in baking pan. 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. To serve. Remove from pan. Set on wire rack to cool. sift together flour.
semisweet Calories per serving: 74 Fat grams per serving: Approx. Beat butter. Grease baking sheets with vegetable oil. Sift flour. Beat in hot water and vanilla. Grease and flour two 9-in layer cake pans. Combine all cake ingredients together in large bowl. sugar and egg in large bowl till fluffy. then beat at medium mixer speed for 2 minutes. Turn into prepared pans. Split layers in half horizontally. Bake in 375F oven till golden. Remove from pans. granulated 1Egg 1 1/2 t-Water.55 Yield: 1 Serving 1 cFlour & 2 tbsp. very hot 1/2 tVanilla 1 cChocolate chips. Blend well. finish cooling on racks.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. Do not underbake. about 10 minutes. about 3 minutes. 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 . softened 1/3 cSugar. Cook on sheets on wire rack to cool completely. Drop dough by well rounded teaspoonfuls on prepared baking sheets. cool in pans for 10 minutes. Spread 1 cup filling between each layer and over . sifted 1/2 tBaking soda 1/2 tSalt 1/2 cButter. Bake for 30 minutes or until cake tests done. brown firmly packed 1/3 cSugar. baking soda and salt on waxed paper. Cook Time: Preheat oven to 375F. Gradually beat in flour mixture until blended and smooth.
then boiling water. ts instant coffee Bavarian Chocolate Pie Yield: 8 Servings 19" baked pie crust.Stir in butter. Filling: Combine milk. Spice orange Cordial or other flavored liquer. Makes 4 cups. then sugar and salt. 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.Either serve immediately or reheat in double boiler for 10 minutes or microwave for 1 minute. Serve cold. Keep cake chilled. until light and fluffy. 1Envelope unflavored gelatin 1 2/3 cMilk. divided . Blend well at high speed for 4 minutes. The sauce is best when served warm.To store pour into strilized glass jars.Allow sauce to cool before refrigerating. chopped raisins or nuts tb Creme de Menth.56 top of cake. pudding mix and topping mix in deep narrow-bottom bowl.It will keep for 6 months in the refrigerator. 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. Optional: Garnish with chocolate curls. Coffe liqueur. Remove from heat and stir in vanilla.Cook stirring occasionally. or crumb Crust. rum. for 15 minutes. Stack.
until mixture begins to set.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. . milk.macadamia .Morsels (optional) Preheat oven to 350° F.to 20-second intervals. Bake for 14 to 16 minutes or until golden brown. add butter.HOUSE® Semi-Sweet Chocolate .Beat whippping cream until stiff. . carefully fold into chocolate mixture.) NESTLÉ® . drizzle over each cookie. add to mixture in saucepan. milk and vanilla.TOLL HOUSE® Refrigerated . knead until smooth. Comments: These over-sized cookies make a fun gift or turn them into giant ice cream sandwiches with your favorite ice cream. stirring occassionally.Stir together sugar and cocoa.) NESTLÉ® TOLL . kneading until smooth. remove to wire racks to cool completely.Chocolate Chunk Cookie Bar . mix thoroughly. pecans and/or walnuts 1/4 c(1.Blend in remaining 2/3 c. Cool on baking sheets for 1 minute. Microwave morsels in heavy-duty plastic bag on HIGH (100%) power (MEDIUM-HIGH [70%] for white morsels) for 30 seconds. Microwave at additional 10. Drop by 1/4-cup measure onto ungreased baking sheets.Cook over low heat. Add nuts. Crumble cookie dough into medium bowl. Garnish as desired.Dough 1/2 ccoarsely chopped almonds. chill. Remove from heat. Big Chocolate Chunk Nut Cookies Dessert Yield: 12 Servings 1pkg. allow to stand 2 minutes to soften. stirring until melted.nuts.5 oz. Cut tiny corner from bag. (18 oz. stirring constantly until mixture boils.Cool.Morsels or Premier White .
In a 4 1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment.Butter a 12 cup fluted tube pan. one at a time at 1 minute intervals. Softened & cut into 1"piece 1/4 cSolid vegetable shortening 2 cSuperfine granulated sugar 4lg Eggs. Dust with flour and tap out the excess. if needed Make the cake: Position a rack in the lower third of the oven and preheat to 350 degrees. Increase the speed to medium-high and beat for 30 seconds longer. Add the sugar. Cointreau Or dark rum /4 ts Vanilla extract ts Hot water. such as Lindt oz Heavy cream tb Light corn syrup tb Grand Marnier.Stir the chocolate/honey mixture once or twice. Beat 30 seconds longer. using a wire whisk. scraping the side of the bowl as necessary.Reduce the speed to medium. until tepid. taking 8 to 10 minutes to blend well. bring the 3/4 cup water to a boil.58 Black Chocolate Zinger Yield: 10 Servings ---CAKE--3/4 cWater 1 TInstant coffee granules 6 oz Unsweetened chocolate. until throughly blended. In a small saucepan. beat the butter at medium speed for 30 to 45 seconds.Add the chocolate and honey and whisk until the chocolate is melted and the mixture thickens. Scrape the sides of the bowl occasionally.If using a hand mixer. take at least 15 minutes to blend well. Immediately remove from the heat and stir in the coffee until disolved. until creamy and smooth. salt and pepper. . 1 tablespoon at a time. then add to the batter along with the vanilla. Add the vegetable shortening. at room temperature 2 tVanilla extract 1/2 cIce water -----------------------GANACHE GLAZE----------------------------oz bars Swiss Dark Chocolate.Let cool for 10 to 15 minutes. Add the eggs. stir together the flour. 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. In a medium bowl. baking soda.
heat the cream and corn syrup on low heat until it comes to a gentle boil.Center the pan on the rack and bake for 65 to 75 minutes. Scrape the batter into the prepared pan and smooth the surface with the back of a spoon. Bo's Chocolate Chip Cheesecake Yield: 1 Cheesecake 24 oz Cream cheese.Stir in the liqueur or rum and vanilla.Scrape down the side of the bowl and mix the batter 10 more seconds. beat in the flour mixture alternately with the ice water.Pour the chocolate glaze over the top of the cake. until the cake begins to come away from the side of the pan and a wooden toothpick inserted into the center comes out clean. In a small saucepan. Set the cake onto a wire rack to cool for 15 to 20 minutes. separated 2 TVanilla extract (do not . Let the mixture stand for 30 seconds to melt the chocolate. melted .use artificial vanilla) 1 cSour cream 1/4 cBrown sugar. or to taste 1 lb Chocolate chips 1 lb Graham cracker crumbs 1/2 cButter.Put the baking sheet with the cake in the refrigerator to chill for 5 to 10 minutes to set the glaze. Gently whisk until smooth. Store the cake at room temperature under a glass cover or in an airtight container for up to 5 days. Invert the cake onto the rack and remove the pan.Process for 15 to 25 seconds.Let the glaze drip down the sides of the cake without coating it completely. until finely chopped.Mix briefly just until each addition is barely incorporated into the batter.Cool completely.Immediately pour the hot cream over the chocolate. 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.into pieces 4Eggs.Lift up the rack with the cake and transfer it to another baking sheet. broken . one-third at a time.Empty the chocolate into a medium bowl. Put the wire rack with the cake over a baking sheet.59 At low speed. stir in 1/2 to 1 teaspoon of hot water.If the surface is oily.
Add the brown sugar and vanilla and process for several minutes.This recipe came to me from a friend of mine. gooey "New York" style cheesecake (shorter) to a fluffy "souffle"-like cheesecake (longer). The longer you cook it. Spread a generous layer of chips on the bottom of the pan. *Bo prefers to use Nestle Mini-Morsel chocolate chips.Cooking time depends on whether you want a soft. and should not flow over the sides of the pan. Set aside. the cake is overcooked: the knife should be very lightly coated with batter. PREPARE THE BATTER:Place the egg yolks in a food processor for 5 seconds. If the cake shimmers like Jello when shaken. it is done. Difficulty:easy to moderate.g. e. Pat the crust into the sides and bottom of a springform pan about 9 inches in diameter. or until the batter is very smooth. start checking to see if it is done. When the cake starts to rise like a souffle. NOTES: *A truly decadent chocolate chip cheesecake -. Mix until fully blended. who would occasionally (read "whenever we could persuade him") bring it into work. they will form a ball when squeezed in your hand or by a spoon. Brazilian Iced Chocolate Yield: 4 Servings 2 oz Unsweetened Chocolate 1/4 cSugar . Bo (pronounced "boo") Ture Ahlberg. Needless to say. if a knife inserted comes out clean. up to 2 hours cooking.60 Preheat the oven to 325 degrees F. Add another generous layer of chips to the top of the cake. Alternatively. Place the filled pan into the preheated oven. PREPARE THE CRUST:Soften butter and combine with graham cracker crumbs. and then pour the batter into the pan. Beat the egg whites and fold into the cheese mixture. then add the cream cheese and beat until smooth. Time:15 minutes preparation. the fluffier it gets.It will just about double in volume.Baking time will vary from about 30 minutes to 2 hours. Precision:measure the ingredients. it would be snarfed up immediately.
Pour the batter into the prepared pan (it will be about 1 inch deep) and bake for 15 to 20 minutes. top with whipped cream.semisweet chocolate. Chilled --------------------------GARNISH------------------------------Whipped Cream Vanilla Ice Cream In the top of a double boiler. add a scoop of vanilla ice cream. PL 1 tUnsalted butter 1/4 cCake flour ---1/2 cSuperfine sugar. stir in the chilled Coca-Cola. In a double boiler. Preheat the oven to 400 F. 1981. melt the remaining 3 ounces of chocolate . Hot 2 1/2 cMilk 1 1/2 cCoca-Cola. Cover and chill. In a medium bowl. over hot water.Add the melted chocolate and butter to the bowl and. Serve over ice cubes in talll glasses. Stir in the sugar. blend the flour and 1/3 cup of the sugar. until the batter is smooth and forms a ribbon when the beaters are lifted. Pour into a jar. it will fall to about half its original height. beat at high speed for about 5 minutes. From: "International Cooking with Coca-Cola". Bresse Farmhouse Chocolate Cake Yield: 6 Servings 7 oz Bittersweet chocolate OR. Add the milk and continue cooking until all particles of the chocolate are dissolved and the mixture is smooth. Unmold the cake onto a rack and let it cool. melt 4 ounces of the chocolate with 1/4 pound of the butter. in a double boiler.When ready to serve. with an electric mixer. Meanwhile. about 10 minutes. For a beverage. broken . until the cake is set and a toothpick inserted in the center comes out dry. melt the chocolate squares. a give-away pamphlet from The Coca-Cola Company.Lightly butter an 8-inch springform pan. reduced . mixing thoroughly. PL 1 TSuperfine sugar 3Eggs 3/4 cHeavy cream. cut into small pieces.Gradually stir in the hot coffee.by half (SEE NOTE) 1 TUnsweetened cocoa powder NOTE: Simmer cream until reduced by half. about 20 minutes.into small pieces ---1/4 lb Unsalted butter. For a dessert.61 1 cDouble Stringth Coffee.Add the eggs and mix well.
1 hour cooking and cooling. bring the reduced cream to a boil. then cut into squares. Do not overbake. Beat the eggs. In a small heavy saucepan. After the frosting has hardened slightly. Cool in pan. RATING: Difficulty: easy to moderate.62 with the remaining 1 teaspoon butter.Mix the cocoa with the remaining 1 tablespoon sugar and sprinkle it decoratively over the cake before serving. which I find makes for a very fudgey brownie. I've reduced the amounts of sugar and flour from the original. Precision: measure the ingredients. The brownies are done when a toothpick inserted into the center comes out slightly dirty. 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. use a long straight knife to mark the top in a crisscross pattern. F. 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. Blend in the chocolate-and-butter mixture at low speed. Bake to 35 minutes.Continue whisking until smooth and glossy. using a metal spatula to spread the frosting evenly over the top and sides. Whisk until smooth. Place sheets of waxed paper under the cake and cooling rack.Pour the frosting over the top of the cake. . Time: 30 minutes preparation. if desired. Add flour. Set aside to cool while beating eggs. beating just to blend. Stir in walnuts. about 5 minutes. sugar and vanilla at high speed for a full 10 minutes. then whisk it vigorously into the chocolate. Melt the chocolate and the butter in the top of a double boiler over simmering water.
In a small bowl. combine remaining ingredients.Stir sugar into . Cool in pan. cocoa. combine flour. baking powder and salt. cut into squares to serve.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. Bake 15 minutes. Place in 8-inch square pan that has been sprayed with a nonstick cooking spray. In another bowl. Beat on low speed until well blended. Stir in dry ingredients by hand until well moistened. 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.
gradually. sugar. and vanilla in large bowl. add eggs and vanilla stir until completely mixed.64 chocolate.Stir in nuts. egg and flour until smooth.Cool in pan. cut into squares.Spread in greased 8-inch pan To prepare cheese topping:Mix cream cheese. 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. brown sugar. Makes 16 brownies. Blend until creamy. salt. Stir in chocolate chips and nuts. Blend in egg. swirl with knife to marbelize. Cool on baking sheet 2 minutes. Combine flour. use 1-1/2 cups semi-sweet chocolate chips. Add to creamed mixture. Mix in flour until well blended. 3 dozecn 3-inch cookies. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out almost clean (DO NOT OVERBAKE). Drop rounded Tablespoonfuls (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet. milk. and baking soda. Remove to coo rack. Note: if nuts are omitted.Spoon over brownie mixture. 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. Cream butter flavor crisco. Buttermilk Chocolate-hazelnut Cake .
Pat into bo Beat cream cheese until light and fluffy. dust top with cocoa powder .Stir in 2 cups sour cream. Lightly oil 9 in. cake pan. Pour in half of the batter. crushed 1/8 tCinnamon 1package Light cream cheese .Combine first 5 ingredients in mixing bowl and beat together with electric mixer.Pour in the remaining batter and top with the remaining hazelnuts. Just before serving.Sprinkle the bottom with flour. and cut into wedges.Stir together wafer crumbs and cinnamon.(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. Beat in egg.Combine remaining ingredients except the hazelnuts in another bowl.Beat in sugar and cocoa powder. then sprinkle it evenly with half of the hazelnuts. coffee liqueur and vanilla.Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth. Cook.. Turn i Spread remaining sour cream evenly over top. or until tests clean.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. Cappucino Chocolate Cheesecake Yield: 16 Servings 1 1/4 cChocolate wafers.Return to oven 1 minute to g Remove from springform pan.Bake for 25 to 30 min.
not letting it boil. bringing the 2 fingers together and dipping them again into water. into the chocolate. This should be done quickly to avoid burning. (To test the stage of cooking by finger. When thoroughly mixed. since you merely want to melt the sugar and glucose. Meanwhile. Put the chocolate into a round-bottomed copper pan and melt it slowly on the stove. bit by bit. bringing the 2 fingers together and dipping them again into water. (To test the stage of the cooking by finger. 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. heat the mixture in the stewpan. dip the thumb and index finger into cold water. then into the mixture.) Remove from the fire. dip the thumb and index finger into cold water. Cook to the 'ball' stage. vanilla bean and glucose into a stewpan. Let cool and cut. iron framework. The mixture forms a ball that can be rolled with the tip of the fingers. When completely melted. This should be done quickly to avoid burning. sugar. cook at moderate heat. pour this mixture.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. mix well. then into the mixture. Caramels Mous au Chocolat (Soft Chocolate Caramels) Yield: 1 Serving 1/2 lb Sugar 9 oz Fresh heavy cream 2 oz Cocoa powder 1 1/4 oz Honey Cook together in a copper pan (or a pan not lined with tin) until the mixture reaches th 'ball'stage. add the butter. keeping it at an even thickness . while stirring. and pour onto an oiled marble slab in an oiled. constantly stirring.
and I was delighted to find a recipe in "The Vegetarian Epicure Book Two. rich Spanish hot chocolate -. doughnut-like stick.Stir this until it is a smooth paste. Difficulty:easy. I'd be most grateful).Begin heating this mixture. for about 10 minutes.) *The consistency of the finished product should resemble chocolate pudding that didn't quite set. deep-fried.Continue stirring as you bring it to a simmer. Precision:measure the ingredients. Let cool and cut. stirring often.. Dissolve the cornstarch (cornflour) in the water and combine with the cocoa-sugar mixture in a medium-sized saucepan.Simmer. The cocoa is ready when it thickens and is glossy and smooth.I first tasted this wonderful beverage while touring in northern Spain with a choir.67 of 2/3 in. using 4 oiled rulers to make a framework. It's not like any hot chocolate I've had anywhere else. Time:15 minutes." It is the best hot chocolate in the world (at least to me. continuously stirring it with a whisk. unsweetened 1 cSugar 7 tCornstarch (cornflour) 1/2 cWater 4 cMilk Mix the cocoa and sugar together. Castillian Hot Chocolate Yield: 6 Servings 1/2 cCocoa (powdered). Cheese And Chocolate Tunnel Cake . If you halve this recipe.Gradually pour in the milk. and if anyone wants to send out a recipe. you'll get just the right amount for two large mug-fulls. This cocoa is especially fantastic when you dip churros into it (a churro is a sugary. NOTES: *Thick.
Pour remaining batter into a 12 cup greased and floured fluted tube pan. Pour over cooled cake. Note: Crust can also be used unbaked when recipes specify an unbaked -inch chocolate wafer crust. sugar and butter.cake mix ith pudding 1/3 cMargarine or butter 16 oz Cream cheese. Prepare cake mix according to package directions. Combine cream cheese and sugar. Reserve 1 cup of batter. Pour over batter in the pan. remove to a wire rack. chocolate and corn syrup in a small saucepan.68 Yield: 12 Servings 1Two layer chocolate . melted 2 oz Semi sweet chocolate 2 tCorn syrup Preheat oven to 350 degrees. Cook over low heat until chocolate is melted. melted Recipe by: 365 Great Chocolate Desserts . Cheesecake Crust ( Chocolate Wafer ) Yield: 1 Serving 1 1/2 cChocolate wafer cookie crumbs 1 TSugar 4 TButter. Press into bottom and sides of a 9-inch pie pan. Let cool before filling. substituting margarine for oil. Cool 30 minutes.ISBN 0-06-016537-5 Preparation Time: 0:18 Preheat oven to 350F. Blend in eggs. mixing well at medium speed on an electric mixer until well blended. Bake 1 hour or until toothpick inserted in center comes out clean. Bake 8 mins. Mix together cookie crumbs. Prepare as directed above but do not bake crust. . one at a time. Combine margarine. softened 1/2 cSugar 2Eggs 2 tMargarine or butter. Spoon reserved batter over cream cheese mixture.
boil 5 minutes. small roasting pan. Combine cereal. . stirring. Store in airtight container. coconut and peanuts in large. peeled. Bake 1 hour. . stirring frequently. heat brown sugar.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 . Without stirring.69 Chex and Chocolate Party Mix Yield: 6 Servings 9 cYour favorite chex .chocolate morsels 1 1/2 cRaisins Preheat oven to 250 degrees. In small saucepan over medium heat. stirring every 15 minutes. Chicken with Chocolate Sauce ( Chicken Mole ) Yield: 6 Servings 4 TOlive oil 2Cloves garlic. Cool. minced Serving-pieces of chicken for .seeded.6 persons 1Onion. chopped 1Green pepper. and chopped 2 TChili powder (or to taste) 2 1/2 cChicken broth 1/4 cSlivered almonds 1/4 cRaisins . chopped 3Slices canned pimento. stir until evenly coated. butter and corn syrup to boiling. Pour over cereal mixture.chopped 2Large tomatoes. Stir in morsels and raisins. Stir in vanilla and baking soda.
spooning sauce over. almond extract. and tomato over gentle heat for 10 minutes. covered. covered. Add broth. . cook onion. Layer the remaining bread cubes and sprinkle on them the remaining almonds.cut into 1 inch cubes. cocoa and the salt. and rind. and pour over contents of casserole. Butter a shallow 2 quart casserole or 8inch square glass pan. almonds. Sprinkle half of the toasted almonds evenly over the cubes. Make one layer of bread in the bottom of the casserole. Pour the egg mixture over the cubes--do not stir the cubes--being sure to saturate all the bread. blending well. To onion mixture. sugar. allow to stand for a few minutes. . . add chicken and brown. eggs. Replace chicken. Bake. green pepper. ignite it.stale 1 1/2 cMilk 3Eggs 1 cSugar 1/4 cSliced almonds. add chili powder. Enjoy! Chocolate Almond Bread Pudding Yield: 8 Servings 1 lb Loaf white. raisins.or sourdough bread. 30 minutes longer. Warm rum.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. In remaining fat. seasonings. toasted 1 1/2 tAlmond extract 1/2 cCocoa Mix together the milk. french . stirring until melted. heat oil and cook garlic for a few moments to flavour oil. simmer. at 350 degrees for 1 hour. .chopped 1/4 cLight rum In casserole.Remove chicken. Add chocolate. or until chicken is tender. Set aside. Gently press down on the cubes into the mixture with a fork to be sure that they haven't floated over the mixture. pimento.
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 . Makes 30 candies. Roll ball in the powdered sugar to coat completely. and dust your hands lightly with some additional powdered sugar. Roll almond mixture into 30 balls. Place on the prepared cookie sheet and refrigerate for at least 8 hours until firm. blanched & slivered 1/3 cAlmond flavored liqueur 3 TCorn syrup Powdered sugar In a food processor or blender. process the cookies and the almonds until finely ground. Add the liqueur and the corn syrup. Spread about 1/2 cup of powdered sugar in a shall dish. Line a large cookie sheet with wax paper.71 Preheat the oven at 350* for 10 minutes and let the bread soak during this time. and process to mix. Chocolate Almond Morsels Yield: 30 Servings 8 1/2 oz Chocolate wafer cookies 1 1/2 cAlmonds. Chocolate Amaretto Brownies Yield: 12 Servings 1 cShortening 4 oz Sq unsweetened chocolate 2 cSugar 4Eggs. Bake for 30-40 minutes.
Mix well and spread evenly ove cake.toasted and chopped Preheat oven to 375. Combine crumbs. almonds. salt. until combined. stirring constantly. Bake at 400 for 20 minutes. stirring until smooth. Remove from heat and cool. Chocolate Amaretto Cheesecake Yield: 12 Servings 1 1/2 cChocolate wafer crumbs 1/3 cHeavy cream 1 cBlanched almonds. and sugar. Place on rack and let cool completely. place over low heat and stir constantly until melted.Bake in middle of oven for 1 1/2 hours or until top of cake cra and knife inserted in middle comes out clean. cream together the cream cheese. When ready to serve. Combine butter & chocolate in a heavy saucepan.Bake for 5 more minutes. Stir in eggs and amaretto. place over low heat. sugar. 1 at a beating well after each addition. Note: 3 Tbs powdered baking cocoa can be substituted for chocolate squares. liqueur. softened 1 TSugar 1 cSugar 1 cBlanched almonds. cool. Pour batter into a lightly greased 13 x 9 x 2" king pan. Pat mixtur on bottom and sides of a 10 inch springform pan. Beat mixture until light. Stir in half and half. stirring well. Let stand on rack 5 minutes. 1 t vanilla. remov sides from pan and garnish with toasted almonds around outer edge and on to of cake. add to creamed mixture. heavy cream. sprinkle with sliced almonds (or arrange in flowery patterns). and 1 t vanilla.72 ds Salt /2 cPowdered sugar. or I've used margarine to be cholesterol-conscious) and chocolate in heavy saucepan. Yield: Enough frosting for 2 dozen brownies. cove lightly with wax paper and let chill overnight. Cut into squares. sugar and butter. . Add powdered sugar. Combine flour and salt. Frost with Amaretto frosting. softened 2 cSour cream 24 oz Cream cheese. Combine shortening (Crisco butter-flavored is good. Hope this fills the bill. Combine sour cream. Pour into cru lined pan. Beat in eggs. sifted tb Amaretto Note: 2/3 cup powdered baking cocoa can be substituted for the chocolate squares. lightly . lightly 1/2 cAmaretto Toasted and chopped 2 tVanilla 1/3 cSugar 4Eggs 6 TButter. Amaretto.
. soaked in 1/4 cOrange Juice. chopped 4 oz Dried Cherries.73 Chocolate and Cherry Loaf ABM Yield: 8 Servings 1/3 cHalf-And-Half.... Cool for 10 min. Chocolate and Raspberry Cream Torte Yield: 14 Servings ------------------------FOR THE CAKE----------------------------tb Xtra lite corn oil spread cSugar cSkim milk ts White vinegar /2 ts Vanilla extract /4 cFlour /3 cHERSHEY'S Cocoa -or Hershey's European style -cocoa..After 33 minutes have elapsed. saucepan over low heat. and baking soda.. Pour into prepared pan and bake 16 to 18 min... remove from pan to wire rack...... In a med. Spray a 15 "x10"x1" jelly roll pan with PAM or other cooking spray.or until wooden pick inserted into center comes out clean.. Remove from the heat and stir in the milk. grated 1/4 cSugar 1 tSalt 3 cBread Flour 2 1/2 tYeast 3/4 cSemisweet Chocolate. vinegar and vanilla. Cool completely. . cocoa. stirring with a wisk until wel blended. In a small bowl stir together the flour.. and then add it gradually to the sugar mixture.. plus 2 THalf-And-Half 2Eggs 3/4 tOrange Rind.-[thawed and drained] /3 oz Dry whipped topping /2 cCold skim milk dr Red food coloring >>>To make the cake. Preheat oven to 350 .. ts Baking soda /4 cRed raspberry jam ------------------FOR THE RASPBERRY CREAM----------------------oz Frozen red raspberrys. add the cherries with any remaining liquid and the chocolate. melt the corn oil spreadand stir in the sugar. overnight Place all the ingredients except cherry mixture and chocolate in the machine.... program for basic white bread and press start.
then half of the cherry pie filling...... mixing cocoa with dry ingredients.) Cover with 1 cup whipped topping. fold in the raspberry puree'. Place the other half of the cake over cherries.. Spoon batter evenly into an ungreased 10-inch tube pan. Cover with remaining 1 cup whipped topping and remaining cherry pie filling.In a small mixer bowl put whipped topping mix and the cold skim milk *do not add vanilla*and add the red food coloring. (Do not heat topping. Refrigerate the torte until ready to serve. Just before serving.. Spread with 3/4 cup fudge topping.. Repeat with the other 3 cake pieces.. Place one half. Thaw and drain the frozen raspberrys. Chocolate Angel Cake Dessert Yield: 12 Servings 1(16-ounce) package angel . Spread with 3/4 cup fudge topping.. Cut horizontally in half. divided 2 cwhipped topping.. divided Prepare cake mix according to package directions. Cut cake crosswise into 4 equal pieces. the spread a scant 3/4 cup of the cream filling over the jam. then put in blender container and blend until smooth.. Place 1 piece on cake or serving plateand spread itb jam on top. Refrigerate 1 hour. on serving plate.. carefully remove from pan.hot fudge topping. Use the remaining jam and cream filling to garnish the top as you desire.filling...74 >>>To make the filling and assemble. Let cool as package directs. Comments: This dessert is perfect for Valentine's Day or any special occasion.. cut side down. divided 1(21-ounce) can cherry pie . cut side up. When cake is completely cooled.food cake mix 1/2 cunsweetened cocoa 1-1/2 cplus 2 tablespoons . Bake in a preheated 350-degree oven as directed on the package. drizzle remaining 2 tablespoons fudge topping over cherry pie filling. ...
Pour into ungreased tube pan. Grease two 9x5x3" loaf pans. and chocolate chips. Stir in apples.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. have it plain!! Chocolate Apple Bread Yield: 16 Servings ---TOPPING--1 TSugar 1/2 tCinnamon 1/2 cChopped walnuts or pecans ---------------------------BREAD-------------------------------. walnuts. Add eggs and vanilla extract. cinnamon and walnuts. 2. baking powder. set aside. beat in 3/4 cup sugar. In small bowl. top with fresh fruit. drizzle with chcocolate sauce. Gradually beat in flour mixture alternately with buttermilk. flour and cocoa.c All-purpose flour tSalt tBaking powder tBaking soda tCinnamon /2 tNutmeg cButter. Preheat oven to 350'F. Sprinkle with topping. Bread: 1. In large bowl. salt. Makes 2 loaves. baking soda. Cool 15 minutes. mix well. remove from pans. beat butter and sugar until creamy. combine sugar. bake 50-60 minutes until cake tester inserted in center comes out clean. Cool completely. Pour into prepared pans. Bake at 350 F for 45 minutes. you can sprinkle with powdered sugar. Sift together remianed sugar. . set aside. Beat in cream of tartar and vanilla.softened cSugar Eggs tVanilla extract /4 c Buttermilk cCoarsely chopped apples cChopped walnuts oz Semi-sweet chocolate chips Topping: In cup. fold into egg white mixutre.
draft-free area until double in volume. Beat in brandy. Combine chocolate.76 Chocolate Apricot Kugelhupf Yield: 12 Servings ---SPONGE--1 1/2 cApricot Nectar 1 1/2 cAll-Purpose Flour. cream butter with sugar in a large bowl until fluffy. Turn out onto rack and cool completely. Bake kugelhupf until deep brown and cracking on top and tester inserted in center comes out clean. Add brandy and continue beating until stiff peaks form. -chopped cWhipping Cream. milk powder and yeast. Place kugelhupf on a platter. Mix into dough. -coarsely chopped oz Moist Dried Apricots. (A large bundt or angel food pan may be substituted. Cover tightly with plastic wrap and clean kitchen towel. plus tb Whipping Cream tb Sugar tb Apricot Brandy For sponge. salt. about 30 minutes. Cool to 120-125 F. Let stand in a warm. Spoon dough into prepared pan. brown sugar and cinnamon in a medium bowl. draft-free area until dough rises just to the top of pan. about 5 minutes. apricots. Lightly sift powdered sugar over. vanilla and ginger. Gradually mix in 3 cups flour. Pour chocolate mixture over cream and fold together until whipped cream is lightly streaked with chocolate. Cool on rack 20 minutes. about 3 hours. Beat in eggs and egg yolks 1 at a time.) Using an electric mixer. Meanwhile. 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. Whisk in flour. Mix yeast mixture and sponge into butter mixture. Beat remaining 2 cups cream and sugar in a large bowl until soft peaks form. Meanwhile. about 48 minutes. sifted oz Bittersweet Chocolate. Combine yeast and 2 tb hot water in a small bowl and stir until yeast dissolves. Transfer to a serving bowl and chill. Cut . sifted 1/4 cSugar 1/4 cNonfat Dry Milk Powder 1package Fast-Rising Dry Yeast ---------------------------DOUGH-------------------------------/2 cUnsalted Butter. 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. Cover tightly with plastic wrap and let rise in a warm. Pour reduced nectar into a large bowl. boil apricot nectar in a heavy medium saucepan over high heat until reduced to 1 cup. Position rack in center of oven and preheat to 350 F. -quartered tb Firmly Packed Golden Brown -Sugar /2 ts Ground Cinnamon Powdered Sugar -------------------CHOCOLATE SWIRL CREAM-----------------------oz Bittersweet Chocolate. sugar. Cool. prepare dough: Generously butter a 12-cup kugelhupf pan.
Continue with remaining filo. In a 3 QT pan. Remove filo. Remove from heat and stir in the brandy. Set aside 8 good sheets and keep covered with a damp cloth. one sheet at a time. Cut in diamonds with a sharp knife before baking in a preheated 325oF oven for 45 minutes. Pour mixture over the hot baka lava. Chocolate Banana Muffins Yield: 12 Servings 1 cFlour 2 tBaking powder 1/2 tSalt . Cool slightly and melt the reserved chips and drizzle over the top. Butter a 9x13 pan. alternating with nuts and chips. Serve with chocolate swirl cream. Place 6 buttered filo sheets in the pan. Sprinkle bottom filo with some nuts and chocolate chips. unfold and keep covered with a damp towel.77 into wedges. 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 . Top with reserved and buttered 8 sheets. Reserve / cup of the chocolate chips.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. combine the honey and / cup of butter.
Add puding mixes.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. 6. Refrigerate 4 hours or until set. Add egg or substitute and oil to cereal. Chocolate Banana Shake . cold 2package Banana pudding . or until cereal softens. Stir in banana. Bake for 25 minutes or until muffins are lightly browned. 7.Beat with wire whick 1 min. baker's 2 TMilk 2 TButter or margarine 1Graham cracker pie crust. . stir together flour. cocoa powder and sugar. 2. Add flourmix.Store leftover pie in refrigerator. Spoon batter in muffin cups. dole. milk. baking powder.Beat well. mashed(1 banana ) Preheat oven to 400 F. 4. and maragrine in medium microwaveable bowl on HI Pour milk into large bowl. Chocolate Banana Pudding Pie Yield: 8 Servings 4Semisweet chocolate. stirring only once until combined and evenly moist. jello 1 1/2 cCool whip lite Preparation Time: 0:20 Microwave chocolate. prepared 2md Banana.salt. 3. sliced 2 3/4 cMilk. Line 12 muffinpans with paper liners or spray with Pam. In a medium bowl. Combine cereal and milk in large bowl and let stand 2 minutes. 5.mix.9 inch.
set aside. Using a spatula. Spread cool whip over bananas and drizzle with remaining chocolate syrup. To serve. on medium speed. slice bananas and arrange in a circle over the ice milk/ yogurt. peeled 3/4 cThawed lofat cool whip In a small bowl. press crumb mixture over bottom and up the sides of a 9" pie plate. beat frozen ice milk or yogurt until smooth.made into crumbs 1/4 c+ 2 t chocolate syrup.79 Yield: 2 Servings 1 cCold Skim Milk 1Ripe Banana. Each serving provides:1/2 fruit. Cover with plastic wrap and freeze until firm about 2 hours. mix well. Using a fork. Using electric mixer.ided 16 oz Chocolate nonfat ice milk or Frozen nonfat yogurt 2md Bananas. Mashed 2 TChocolate Syrup 1/2 tVanilla Extract Blend all ingredients in a blender bowl until thick and frothy. . Using the back side of a spoon. combine the graham cracker crumbs and 2 T choco. carefully spread over the crust.late syrup. 1/2 bread. Chocolate Banana-Split Pie Yield: 8 Servings 12Graham crackers (2 1/2") . 95 calories Source: Weight Watchers 1992 VARIATION:Substitute 2 cups fresh strawberries for the bananas Chocolate Bar Filling . (or food processor).157 calories per serving.div.
Stir in the nuts.Spoon chocolate mixture by rounded tablespoonfuls onto waxed paper. Place the remaining 1/2 cup sugar in a pie plate.Roll each mound around in your hands to form a ball.beaten 1 tVanilla 8 oz Chocolatebar combine all but vanilla and chocolate bar in a saucepan. cocoa powder. Stir until chocolate is completly melted. . Yields about 4 cups filling Chocolate Glaze: 1 4oz Chocolate bar 1 Tablespoon water Melt chocolate in double boiler.Roll the balls in the sugar to coat generously. brown sugar.add vanilla and chocolate bar. In a large mixing bowl stir together the 1 cup sugar. 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. add more water if it is to thick. Remove from heat.Add the eggs.Stir with a large spoon until the mixture is smooth. or microwave.Pour into bowl and press plasticwrap directly on surface. Stir constantly until mixture boils.80 Yield: 1 Serving 1/2 cSugar 5 TCornstarch 3 TBrown sugar 1/4 tSalt 3 cMilk 3Egg yolks. cooking oil and vanilla.boil and stir 1 minute.stir to blend. baking powder and cinnamon. Beat with a rotary beater or wire whip until the mixture is smooth. Add the flour. cool.Place the balls 2 inches apart on an ungreased baking sheet. broken into pieces.
and eggs. over low heat 5 minutes. remaining 1/3 cup brandy. A Good recipe for kids to try with supervision for the baking part. stirring. oil. spoon two thirds of hot glaze over cake. In a small saucepan. During last 7 minutes of cake baking time.Stir in remaining 1/2 cup chocolate chips and powdered sugar. /3 cup brandy. .w/pudding 1 cBrandy 1/2 c. Cake is best if made a day in advance of serving time to allow flavors to mellow. Stir in 1 cup chocolate chips. prepare glaze. Makes 24 cookies. Cook over low heat. Simmering.-) Chocolate Brandy Cake Yield: 12 Servings 1package Devil's food cake . combine butter. stirring occasionally. sifted Preheat oven to 350 degrees F. Let cool completely.Cool cookies on a wire rack. Bake 35 to 45 minutes or until a cake tester inserted in center comes out clean. scraping down bowl a few times. then invert onto a cake plate.Let cake cool in pan 25 minutes.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. 1/2 cup water. and 2 tablespoons water. brandy extract.Turn into a well-greased 12-cup bundt pan. Immediately upon removal from oven.In a large bowl. corn syrup. combine cake mix.. Beat with an electric mixer on high speed 2 minutes. Reheat remaining glaze and spoon over top of cake. until butter melts.
set it in a shallow baking pan and pour enough hot water into the pan to come halfway up the sides of the casserole. Bake the pudding uncovered for 50 to 60 minutes until the pudding is set like custard.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.(loosely packed) 2Jumbo eggs 1 cSugar 1 1/2 tVanilla 1 pn Salt 1 cHeavy cream. Preheat oven to 350F. topped with dollops of whipped cream. use cream to garnish slices of Double Chocolate Ice Box Pie. pudding is done. Beat the eggs until frothy. stirring frequently until chocolate is completely melted. Serve the pudding warm. stir in the crumbs and let stand for one hour. .With a spoon or pastry bag fitted with a star tip.In a chilled bowl with chilled beaters. Remove pan from the heat.into small pieces 2 cHalf and half 2 cSoft white bread crumbs . insert a toothpick in the center. combine all ingredients and beat the cream until stiff peaks begin to form. If it comes out clean. whipped HEAT THE CHOCOLATE AND half and half in a large saucepan over low heat for 12-15 minutes. blend in the sugar. To test it. Pour the pudding into a buttered 1 1/2-quart casserole. vanilla and salt. then mix into the chocolate. Chocolate Bread Pudding Yield: 6 Servings 3 oz Unsweetened chocolate cut .
whipped HEAT THE CHOCOLATE AND half and half in a large saucepan over low heat for Remove pan from the heat. granulated 1 1/2 tVanilla 1 pn Salt 1 cHeavy cream.Bread cut into 1" squares 1 1/2 cHeavy Cream 1 1/2 cWhole Milk 3/4 lb Semisweet Chocolate. The pudding should seem underbaked. In a medium sized saucepan. Put the bread cubes into a large bowl. white. Pour over the bread and let sit for 10-15 minutes so bread absorbs the mixture. Serve hot with vanilla ice cream or whipped cream. shaved. Dump bread mixture into a large. tossing gently. If it comes out clean. greased 2-quart pan or an 8 x 8" cake pan. Cover with aluminum foil. blend in the sugar. jumbo 1 cSugar. Pour over bread. Preheat oven to 350F. . Beat eggs and sugar with flavorings. insert a toothpick in the center. bring cream and milk to a boil. vanil To test it. cut Small pieces 2 cHalf & half 2 cBread crumbs. . stir in the crumbs and let stand for one hour. Or Chocolate Chips 3Eggs 1/2 cSugar 2 tVanilla Extract 1/2 tAlmond Extract Heat the oven to 350 F. puddin! Chocolate Bread Pudding #2 Yield: 6 Servings 1/2Loaf unsliced Homemade . Beat the eggs until frothy.83 Chocolate Bread Pudding #1 Yield: 6 Servings 3 oz Chocolate. Bake for 35-45 minutes. or until the edges are firm but the inside is still soft and moist.soft packed loosely 2Eggs. unsweetened. turn off heat and stir in chocolate until it is melted.
Fifteen minutes before baking. Bake on the center oven rack until the top is crisp. or . 3-4 min. preheat the oven to 350F.into 1/2" cubes (3 . Briskly whisk in the eggs. You can pull a few pieces apart with your fingers to check. about 40 minutes.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. Author Judy Rosenberg Chocolate Bread Pudding with Strawberry Sauce .ture over the bread. whisking occasionally until the chocolate is completely melted and all the chocolate specks are gone. Place the cut-up bread in a large bowl and pour the chocolate mix. then refrigerate the pudding for 2-3 hours. Source: Rosie's Bakery All-Butter Fresh Cream Sugar Packed No HoldsBarred Baking Book.cubes (3 cups) Heat milk. sugar.and cut into 1/2 inch . Scoop the pudding into the prepared dish. Generously grease a 6 or 8 cup souffle dish with butter. cream. split lengthwise . chocolate chips and salt in a medium sized saucepan over low heat. Cool slightly before serving. 30 minutes or more.cups) or 1/3 French .baguette. tossing the mixture occasionally with a large spoon to be sure all the bread is soaked. 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. Toss.3 croissants cut . Remove from the heat. lightly beaten 3 cCubed 1" challah.
stirring until smooth. Low cal Yield: 16 Servings 6 oz Chocolate. *** Strawberry Sauce*** Process 250g of the strawberries. Per serving: about 110 calories. Sp Serve warm or cold. 2 g protein. Whisk in egg whites and vanilla. semisweet 1/2 cHot water 4Egg whites 1 tVanilla 2/3 cSugar 2/3 cFlour. stir into chocolate batter just until combined. superfine 2 TBrandy Process the chocolate in a food processor until finely chopped. melt chocolate with water. Remove from heat. with 2 Makes about 1 1/2 cups. Let cool on rack. white 1 TSugar. seperated 1/4 lb Butter. flour. superfine 4Eggs. square cake pan. Bake in 350F oven for 20 to 25 minutes or until edges pull away from pan. unsalted. superfine -----strawberry sauce----1 1/8 lb Strawberries 2 TSugar. 19 g carbohydrate. with Strawberry sauce. hulled. 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. dark 3/4 cHeavy cream 1/2 cSugar. all-purpose 1 tBaking powder 1 pn Salt 1Icing sugar In large heatproof bowl set over hot water. 4 g fat. .85 Yield: 8 Servings 1/3 lb Chocolate. baking powder and salt. dust with icing sugar. Pour into lightly greased 8 in. let cool slightly. Stir together sugar. cut in Pieces 3 tVanilla 1 1/2 cBreadcrumbs. Source: Australian Gourmet Traveller Magazine Chocolate Brownies.
Preheat oven to 350F.If cool. sift icing/confectioner's sugar over cake. chopped 3Eggs 2dl Sugar 1dl Flour 1 TVanilla ---------------------------ICING-------------------------------.) serving 110 calories. carbohydrate information missing.(My note:also good with whipped topping. 3 g fat Source: Company's Coming Light Recipes by Jean Pare. 0 mg cholesterol.86 Chocolate Cake Yield: 16 Servings 1 1/4 cFlour 3/4 cGranulated sugar 1/4 cCocoa 1/4 cMargarine. 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.Measure ingredients into mixing bowl in the order given. beat until smooth.Pour into 9x9 inch pan that has been sprayed with no-stick cooking spray or use wax paper to line the pan. 169 mg sodium. Serve warm or cool.lg egg works) 1 tVanilla 1 cHot water 2 tConfectioner's sugar (option Not suitable for diabetic. Bake about 25-30 minutes or until an inserted wooden pick comes out clean.g . softened 1 tBaking powder 1 tBaking soda 1/4 tSalt 2lg Egg whites (1 . Cut 16 servings.
until melted.semisweet 1 tOrange peel . Use greaseproof paper (also greased) in the bottom to make the cake slip easier.Grease or spray with Pam. Melt the chocolate with the double cream on low heat until the icing is thick and creamy. Spread in pan quickly using a buttered spatula. Combine marshmallows. Bake in 200 centigrades for 35 minutes. Whip the eggs and the sugar until fluffy and mix with the hazelnuts.Mike for -6 min. Stir in Rice Chrispies and coconut.grated 1/2 tLime peel .87 Dark chocolate dl Double cream Walnuts Melt the chocolate and the butter on low heat and mix with the coffee.grated . chips 2 cRice Chrispie Line a 13X9 pan with foil. finger size. Put on the cake and decorate with walnuts. toasted. Grease a tin. Put the cake on a plate and let cool a little before removing the greaseproof paper. Chocolate Cannoli Yield: 9 Servings ---FILLING--1 lb Ricotta-drained if necessary 1 cPowdered sugar 1/2 cWalnuts. I double this recipie and use a cookie sheet. Chocolate Candy Yield: 3 Servings 10 1/2 oz Marshmallows 1/4 cButter 1 cCoconut 1 1/4 cSemi sweet choc. the flour and the vanilla. checking and stirring every 2 min. They are a hit whenever I make them. butter. Cut into small bars. and chocolate in a microwavable bowl. chips . chopped 1/3 cChoc. Chill.
Add cannoli in batches and cook until golden brown. sugar and pinch of salt in large bowl. Chocolate Caramel Cheesecake Yield: 1 Serving -----crust----1 1/4 cGraham cracker crumbs 1/4 cMelted butter -----filling----1package Caramels. half of egg (reserve remainder for another use) and vanilla to well.beaten to blend ts Vanilla Veg. size) 5 oz Evaporated milk 1 cPeanuts. Egg . Mix in next 4 ingredients. Heat oil in deep fryer or heavy large skillet to 350F. Knead dough on lightly floured surface until smooth. about 4 minutes. Add beer. turning occasionally. Drain on paper towels.inch squares. oil for deep frying FOR FILLING: Puree ricotta and sugar in processor until smooth.c Flour . Roll out dough out into 12-inch square. chopped 16 oz Cream cheese 1/2 cSugar 2Eggs 1 tVanilla 3/4 cSemisweet chocolate. Cover and let stand 1 hour. butter.Pipe filling into cannoli shells.Remove shells from cannoli forms.* brushing edges with water and pressing gently to seal. baking powder. melted . Transfer to large bowl.88 ---------------------------DOUGH-------------------------------.all-purpose ts Baking powder ts Powdered sugar pn Salt /3 c Beer TUnsalted butter-room temp.Cut into nine 4. * Tinned steel cylindrical molds available at most specialty cookware stores (or Williams-Sonoma). Spoon filling into pastry bag without tip. (14 . Gradually draw flour from edge of well into center until all flour is incorporated. (Can be prepared 1 day ahead. Make well in center.oz. Wrap 1 square around each cannoli form.)Bring filling to room temperature before using. Cover and refrigerate until well chilled. FOR DOUGH: Combine the flour.
cut into -pieces cn Evaporated milk (5 oz) oz Unsweetened chocolate. Gradually add sugar. skinned Sliced almonds Filling preparation: First. Beat cream cheese at high speed with electric mixer until light and fluffy. preheat the oven to 475'F. beating well after each addition. Set the saucepan over medium-high heat. mixing well. -skinned and coarsely -chopped --------------------OPTIONAL DECORATION------------------------Whole hazelnuts. Chocolate Caramel Hazelnut Pie Yield: 8 Servings 1Prebaked 9" pie shell --------------------------FILLING------------------------------/2 cSugar /2 cWater /2 cUnsalted butter. if desired. -chopped cHazelnuts or filberts. remove it from heat and stir in the butter and evaporated milk gradually. Add eggs one at a time. Cover and chill 8 hours. Set the filling aside to cool for 10-15 minutes and then stir in the nuts. . mixing well with a wooden spoon until smooth. Pour over pecan layer.mt. until the edge is very brown and the center is bubbling. Press crumb mixture evenly on bottom and 1 inch up sides of a 9-inch springform pan. heavy-bottomed saucepan.com> Combine graham cracker crumbs and melted butter. Bake at 350 for 30 mins. Once the pie has cooled to room temperature. Do not stir the sugar as it cooks.att. stir together the sugar and water. Assembly and baking: Pour the filling into the pie shell and bake for minutes. Sprinkle pecans evenly over caramel layer and set aside. Remove from oven and run knife around edge of pan to release sides. Then. Stir in vanilla and melted chocolate. Pour over graham cracker crust. If it caramelizes unevenly. you can move it around by swirling it in the pan. Bake at 350 for 6 to 8 minutes.89 Recipe by: Tracy Wisniewski <tww@quartet. When the sugar is a rich golden brown. Meanwhile. decorate it. in a large. stirring often. by making small flowers with the whole hazelnuts and sliced almonds. Let cool for 5 minutes and stir in the chocolate. about 1 hour. prepare the pie shell. Let the sugar mixture come to a boil and continue to cook until it caramelizes. Cool Combine caramels and m heat until melted. Beat with a whisk until very smooth. Let cool to room temperature. beat until blended.
Bake 45 minutes. cool before removing rim of pan. Pour over crust. Chocolate Cheese Pie Yield: 6 Servings . press onto bottom and sides of 9-inch springform pan. chopped 16 oz Cream cheese.90 Makes one 9" single-crust pie. Keep refrigerated. Beat cream cheese and sugar until well blended. softened 1/2 cSugar 2Eggs 1/2 cSemisweet chocolate chips .5 minutes or until melted.Garnish with whipped cream. Pour over pecans. Chocolate Caramel Pecan Cheesecake Yield: 1 Serving 2 cCookie crumbs 6 TButter or margerine 14 oz Caramels 5 oz Evaporated milk 1 cPecans. Microwave caramels and milk in small bowl on high for 4 . mixing well after each addition.Bake 10 minutes.melted 1 tVanilla Mix crumbs and butter. stirring every minute. Blend in chocolate and vanilla. Top with pecans. Add eggs. one at a time. Place pan on cookie sheet.Loosen cake from rim of pan.
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. cSugar Eggs ts Vanilla extract cHeavy cream.Press these onto the bottom of the pan. melted --------------------------FILLING------------------------------oz Semi-sweet chocolate. one by one.Stir in vanilla and salt. Meanwhile.Gradually add sugar.Butter the pan. whipped until Stiff cShaved bittersweet chocolate Have on hand a 10-inch springform pan. but not boiling. Beat in melted chocolate just until blended.Use a wooden spoon to keep the oven door ajar. cream cheese. set the chocolate aside.Turn the oven off. temp.In large mixer bowl.Pour into prepared pan.Set oven at In a bowl.Stop the mixer several times to scrape down the sides of the bowl.Add the eggs.Refrigerate overnight.softened 3/4 cSugar 2Eggs 1/2 cChilled whipping cream 1 cCherry pie filling 1package 3 oz.softened 1/4 cHershey's cocoa 1 tVanilla extract 18" packaged crumb crust Heat oven to 350 degrees. beating well after each one. combine Zwieback crumbs and one T sugar. Transfer the cheesecake to the oven and bake for 55 minutes.91 1package 8 oz.chopped /2 cHot black coffee oz Cream cheese at rm. beating constantly. In the bowl of an electric mixer beat the cream cheese until light and fluffy. water. . melt chocolate with coffee over hot. Add the melted butter to the remaining crumbs and mix. but leave the cheesecake inside. . .Remove the cake from the oven and cover with plastic wrap.Let the cake sit for 3 hours. cream cheese.Butter the sides of the pan.
Spread it with whipped cream and sprinkle with shaved chocolate. remove the sides from the springform pan and use wide metal spatulas to lift the cake from the bottom metal round.usask. Do not bake. To serve. Mix well. Press into bottom & 3/4 inch up. . Combine chocolate chips and butter in sauce pan over low heat until melted. and cocoa.92 Just before serving. the sides of the ungreased 10-inch springform pan. Stir in crumbs. then chill. Cool at room temperature. . beating after each addition. Bake in 325 F oven for about 1 1/2 hours until center is firm. Pour into prepared pan. Add to cheese mixture.* see note 1/4 cGranulated sugar 1/4 cCocoa -----filling----24 oz Cream cheese. Stir often. Add eggs.Cut into thin wedges and serve.ca> * you can substitute 2 cups of oreo or chocolate wafer crumbs for the graham cracker crumbs. top with wipped cream & shaved chocolate. Filling: Beat cream cheese and sugar until blended. softened 1 cGranulated sugar 4Eggs 1 cSour cream 2 cSemisweet chocolate chips 1/2 cButter or margarine Recipe by: Siama <pmb124@arts. 1 at a time. sugar & cocoa (or butter and chocolate crumbs). sugar. Chocolate Cheesecake #2 Yield: 1 Serving -----crust----1/3 cButter or margarine 1 1/2 cGraham cracker crumbs. Mix in sour cream. Crust: Melt butter in a saucepan. Transfer the cake to a platter.
. Beat cream cheese at high s Let cool to room temperature on wire rack. melted 1package Chocolate pudding . Remove from heat. Yield 10-12 servings.93 Chocolate Cheesecake #3 Yield: 1 Serving Chocolate wafer crust 1package Semisweet chocolate . sugar and melted butter. .softened 3Egg yolks 2 tVanilla 1/4 tSalt 3Egg whites 1 cSour cream Combine graham cracker crumbs. cook and stire over medium heat until mixture comes to a full boil.finely crushed 1 TSugar 2 TButter. Add chocolate. Cover .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.and pie filling 3/4 cSugar 1 cMilk 1Square unsweetened chocolate 3 8 oz package cream cheese. cook until chocolate melts. Garnish with whipped cream. chill at least 8 hours. sugar and milk in saucepan.morse 4package Cream cheese.Press on bottom and sides of a greased 0 inch springform pan. Chocolate Cheesecake #4 Yield: 1 Serving 3/4 cGraham cracker crumbs . Combine pudding mix.
FILLING: Beat cream cheese in a small bowl at medium speed until smooth. Beat cream cheese until fluffy. Bake on lowest rack at 425F for about 35 minutes or until center is set lightly when touched. . Makes 20 bars. Fold in egg whites. Bake at 350 for 30 minutes. CRUST: Combine graham cracker crumbs and brown sugar. Refrigerate.Says nothing about beating the egg whites first.Well.8 ounce package /2 cSugar tb Cocoa Eggs /2 ts Vanilla --------------------------TOPPING------------------------------tb Butter Flavor Crisco pk Cream cheese. Cut into bars about 2 x 1 1/2 inches. eggs. Pour over baked crust. Cool to room temperature.)Pour over crumbs in pan. Stir in butter flavor crisco. vanilla. ONE AT A TIME. softened .94 surface with waxed paper and set aside.(Odd. TOPPING: Cream Butter Flavor Crisco and cream cheese in a small bowl at medium speed until well blended.3 ounce package c Sugar. confectioners /2 ts Vanilla Preparation Time: 20 MinutesBake Time: 30 Minutes Heat oven to 350 F. softened .Hm. Spread over surface of cooled cheesecake. cocoa. packed 1/3 cButter Flavor Crisco. melted --------------------------FILLING------------------------------pk Cream cheese.Spread top with sour cream.Beat in yolks. Press into an ungreased 8 x 8 x 2 pan. Cool 4 hours. salt and pudding. flour and vanilla . Chocolate Cheesecake Bars Yield: 20 Cookies ---CRUST--1 cGraham cracker crumbs 1/4 cBrown Sugar. Bake at for 10 minutes. Add other ingredients ( sugar. Add confectioners sugar and vanilla. I would. Mix well after each addition.
Softened 1/4 cSugar 4Eggs. beaten 1 cSugar 5 TButter 1/3 cMilk 6 oz Semisweet chocolate chips Mix first 4 ingredients by hand with spatula until well-blended. mix until blended. beating untl creamy. Add chocolate mixture. butter and milk in saucepan. Pat fimly into 9-inch springform pan. combine chocolate wafer crumbs and butter. one at a time. Chocolate Cherry Cheesecake Yield: 16 Servings 8 1/2 oz Chocolate Wafers. heavy. combine cream cheese and sugar. Set aside. Bake at 325 degrees F. for 60 minutes.Stir until melted. floured 9 X 13 inch baking pan. stirring constantly. or until cake tests done. Turn into greased. and vanilla.Turn oven off. chocolate chips and heavy cream. Let stand in oven with door . To make icing. Pour into prepared crust. Let cool and cut into squares before adding icing.Pour over cake and spread. beating well after each addition. and boil 1 minute. semi-sweet 1 1/2 cHeavy cream 16 oz Cream Cheese. Remove from heat and add chocolate chips. cherry liqueur. covering bottom and 2 1/2 inches up sides. Chill. Stir until morsels are melted and mixture is smooth. In large bowl. Bake at 350 F 25-30 minutes. crush fine 1/2 cButter. large 3/4 cCherry Flavored Liqueur 1 tVanilla Extract 1 lb Cherry Pie Filling 1/2 cCream. Combine over hot (not boiling) water. Melted 12 oz Chocolate chips. Preheat oven to 325 degrees F. whipped (opt. combine sugar.) 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. Bring to a boil. Add eggs.
beat egg whites and cream of tartar until soft peaks form. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Bake in 350 degree oven for 40 minutes or until tester inserted in center comes out clean. Decorate edge with whipped cream. In large bowl. In medium bowl. Remove. baking powder. and salt. cut through batter to remove air bubbles. have 10-inch tube pan ready. With knife. combine flour. if tube pan is used. mix well. cool completely. 1/3 cup sugar. Cool on wire rack. Chocolate Chiffon Cake Dessert. Pour in oil. invert onto cake plate. vanilla. (Or.96 ajar 1 hour. Pour into prepared pan. Chill 24 hours. and egg yolks. 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. water. Smooth top. if desired. and with clean beaters. Fold in until blended and evenly colored. Remove waxed paper. Pour egg yolk mixture evenly over stiffly beaten egg whites. Wash beaters. Or. alternatively. . invert pan and allow to hang upside down on its own rack or funnel. cocoa powder. Add remaining sugar and beat until stiff peaks form.) Loosen around edge of cake. Beat for 1 minute or until very smooth.
Grate The Chocolate. SEPARATED 1GELATIN. The Whipped Cream. HEAVY 6 oz CHOCOLATE. Beat Egg Whites And Salt In Large Bowl Until Foamy. And The Milk. Cook Over Low Heat. Stirring Constantly. Stir In Gelatin. Pour The Mixture Into Prepared Dish. Stir In Brandy And Vanilla. UNFLAVORED (ENV) 1 cSUGAR 3/4 cMILK 1/4 cBRANDY 1 tVANILLA 1/4 tSALT 1 cCREAM. Beat In Remaining Sugar. Beat Cream Until Stiff. GRATED Dish. Until Gelatin Is Completely Dissolved And Mixture Thickens Slightly And Coats A Metal Spoon. Stir /4 Of The Meringue Into The Yolk Mixture. Gently Fold The Yolk Mixture. In Another Bowl. crushed 1 1/2 tBaking powder 1/2 tBaking soda .97 Chocolate Chip Brandy Souffle Yield: 8 Servings 6EGGS. Refrigerate At Least 4 Hours Or Until Set. 1/2 Cup Of The Sugar. Fasten To Dish With Tape Or String So Collar Is About 6" Higher Than The Rim Of The Dish. A Tablespoon At A Time. Until Meringue Forms Soft Peaks. SEMISWEET BAKING. Measure Off A Length Of Aluminum Foil Long Enough To Encircle A 4-cup Souffle Fold In Half Lengthwise. Garnish As Desired. Remove From Heat. Beat Yolks Slightly In Saucepan. Chocolate Chip Cake Yield: 12 Servings 2 TCinnamon 1 cWalnuts. 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. And The Grated Chocolate Into The Remaining Meringue. Set Aside.
sour cream. Chocolate Chip Cookie Dough Cheesecake Yield: 8 Servings Cross tmpj72b 1 1/2 cFinely crushed chocolate .. Chocolate Chip Cheesecake Supreme Yield: 10 Servings 1 cChocolate Wafer Crumbs 3 TMargarine. Bake at 350 degrees F. add vanilla.wafer cookie crumbs . Blend in sour cream and vanilla.Garnish with whipped cream and fresh mint leaves. mixing well after each addition. sugar and flour. Combine cream cheese. Softened 3/4 cSugar 1/4 cUnbleached All-Purpose Flour 3Large Eggs 1/2 cSour Cream 1 tVanilla 1 cMini Semi-sweet Chips Combine crumbs and magarine. chips and white sugar. press onto bottom of 9-inch springform pan.98 Combine cinnamon. Melted 24 oz Cream Cheese. if desired. Combine cracker crumbs.. 55 minutes.Chill.Stir in chocolate chips and pour into crust. Bake at 350 degrees for 45 minutes. cool before removing rim of pan. baking powder and soda.Loosen cake from rim of pan. stir into batter. 10 minutes. walnuts. one at a time. brown sugar and salad oil until creamy. mixing at medium speed on electric mixer until well blended. set aside. Pour half the batter into an oiled 13 x 9-inch baking pan. Bake at 350 degrees F. Sprinkle batter with half the cinnamon/sugar mix. Pour rest of batter in pan. Sprinkle top with remaining cinnamon/sugar mix.Blend eggs. Add eggs.
Bake at deg. beat to blend 1/4 cup butter or margarine. softened 3/4 cShortening 1 1/2 cSugar. water and vanilla. unsifted 1 1/2 tBaking soda 3/4 tSalt 3 cChocolate chips.or margarine 2package (8 oz.Combine flour.99 30cookies) 1 cSugar 1/4 c(1/8 lb. for 15 min. . each) cream. brown.Drop by rounded teaspoonfulls. . baking soda. cookie dough (recipes follow) Mix crumbs. 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. sugars. COOKIE DOUGH: In a bowl.corn syrup. shortening.) melted butter. add to creamed mixture.Stir in chips. Serves 12 to 16. made without Chocolate Chip Cookies Yield: 72 Servings 3/4 cMarg. serve or wrap airtight up to 2 days. beat well. 2 teaspoons su COMMENTS: Soft. 2 T sugar. packed 3/4 cSugar 3Eggs 3 TCorn syrup 3 TWater 3 tVanilla 3 3/4 cFlour. creamy lumps of chocolate chip cookie dough. then remove to cooling racks until completely cooled. eggs. press firmly over bottom and /2-inch up In a food processor or with a mixer. 1/4 cup TOPPING: Mix 1 c regular or light (reduced-fat) sour cream. . Beat well.cheese or neufchatel Into chunks 1 cRegular or light sour cream 3Large eggs 1 tVanilla.Allow to cool on cookie sheet for 1 min. semi-sweet Cream marg. salt. and butter.
softened 1 c+2 T firmly packed brown .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.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 .Bake in 320 oven for 10-12 minutes.butter.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.M&M Package Yield: 120 Servings -From the Kitchen of . vanilla.Add the rest of the ingredients.The longer mixed the smoother the cookie.wise 3Sticks (1 1/2 c) unsalted . split length. brown sugar together.100 Chocolate Chip Cookies .
sift together flour.boiling 1 TButter 1 cSugar 1Egg 1 tVanilla 2 cFlour 1 tBaking powder 1/2 tSalt 1/2 cWalnuts. Stir in chocolate chips or chunks and walnuts (do not overmix). Form dough into 1 1/2 inch balls and arrange about 2 inches apart on parchment-lined baking sheet.chopped 1/2 cChocolate chips In a large bowl. Pour into greased and floured baking pan (slow cooker accessory). sprinkle soda over dates. beat in eggs. and salt. One at a time.101 .lb) Preheat oven to 350F. beating until light and fluffy. beating well after each addition. Flatten balls slightly with a metal spatula and bake cookies in batches in middle of the oven until golden.chopped 1 tSoda 1 cWater. Tranfer cookies with spatula to racks to cool. Bake in covered slow pot on high for 2 to 3 hours. In a large bowl. Chocolate Chip Date-Nut Loaf Yield: 4 Servings 1 cDates. Add remaining ingredients and stir thoroughly. Add sugar. Allow to cool. Add flour mixture and beat until dough just comes together. egg and vanilla and beat well. and beat in vanilla extract. . baking soda. 12 to 15 minutes. Add boiling water and butter. reserving pods for another use if desired. and add butter and sugars. Scrape vanilla bean seeds from pods into standing electric mixer.
soda and powder and stir thoroughly into the Grape-Nuts mixture. Sift flour with salt.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. or until a toothpick comes out clean.oatmeal. uncooked 1 tBaking soda 1/2 tSalt 1package Milk chocolate .chips (12 oz) . Makes 2 loaves. Pour into 2 non-stick sprayed 9 x 5 loaf pans and bake at 350F for about minutes.102 Chocolate Chip Grape Nut Bread Yield: 2 Servings 1 cGrape nuts 2 cButtermilk (low fat 1. Chocolate Chip Macadamia Crunch Cookies Yield: 60 Servings 1 cButter flavored Crisco 3/4 cSugar 1/2 cBrown sugar 2Eggs 2 tVanilla 2 TButtermilk 1 1/2 cFlour 1/2 cOld-fashioned . Add milk/Grape-Nuts mixture and vanilla. Add chocolate chips and mix well. or about 20 servings. Beat sugar and eggs or substitute together in a large bowl.
Bake in a preheated 325'F. but when they saw an opportunity to compete in the Crisco American Baking Celbration. of Germantown. Drop dough by the tablespoon. Chocolate Chip Nut Pie (Kentucky Derby Pie) Yield: 1 Serving ---VERSION #1:--1 cSoftened butter 1/2 cBrown sugar 1/2 cSugar 1/2 cFlour 2Eggs 1 cChopped black walnuts 1 cChocolate chips ---VERSION #2:--3/4Stick softened butter 3/4 cWhite sugar 3/4 cWhite corn syrup . oatmeal. Krystal. oven for 16-18 minutes until the cookies are a light golden brown. eggs.. mix the flour. the Monks used butter in their baking. vanilla and buttermilk for 3-5 minutes until very light and fluffy. ***** With an electric mixer. baking soda and salt. At least now. brown sugar. By hand. for two. MD. Cool cookies on baking sheet for a minute and then remove to cooling rack. Refrigerate for at least a half hour until the dough is firm. chopped Who else besides hillary Clinton uses vegetable shortening in chocolate chip cookies Thersa Monk and her 12-year-old daughter. For years. which won the national $500 prize in the chocolate chip cookie contest in late March. The result: Chocolate Chip Macadamia Crunch Cookies. sugar.103 1 cMacadamia nuts. Add chocolate chips and nuts and stir by hand. add the shortening mixture and stir well. onto a greased insulated cookie sheet. In a separate bowl. about 2" apart. they couldn't resist trying to concoct a recipe with butter flavored Crisco. beat shortening.
Stir in flour. 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. and salt.Sprinkle with chocolate chips and nuts. 2 to 3 minutes. Add flour. and vanilla. cut into about 2 inch squares. oats. Makes 16 Cookies Chocolate Chip Torte . Bake at 325F for 1 hour. turn dish one-quarter turn.104 1 tVanilla flavoring 3Eggs 3/4 cChopped pecans 1/2 cChocolate chips ---VERSION #3:--1Stick butter. 4 minutes. margarine.Spread evenly in baking dish. Fold in syrup and vanilla. Pour into 9" deep dish unbaked pie shell. egg.1 hour. Fold in nuts and chocolate chips. 8 x 8 x 2-inches. Cool. Microwave uncovered on high (100%). Separately beat eggs until foamy then beat into mixture until foamy. baking powder. Microwave until no longer doughy. Bake at 350F for 45 min . softened 1 cSugar 1/2 cSelf-rising flour 2Eggs 1 tVanilla flavor 1 cChopped pecans 1 cChocolate chips Cream butter and sugar together.Mix brown sugar.
105 Yield: 6 Servings 3Egg Whites. lest the meringues wilt. but don't keep in refrigerator mor than a few hours. Cool.Remove from heat. Spread meringue on paper in 2 rounds 9 inches in diameter and about /4-inch thick.Add to chocolate mixture slowly. Combine 1/3 cup sugar.Cook and stir until thick. Beat with electric mixer until blended.Cook and stir over medium heat until chocolate is melted.Beat egg whites with salt and cream of tartar until foamy. Cook for 3 minutes longer.Beat Slight 1 TButter 1/2 tVanilla Extract 1/2 cHeavy Cream.Chill until ready to serve.Add 1 cup of sugar slowly. Large. 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 .Cover cookie sheet with unglazed paper (baking parchment or brown paper bag).Spread cooled chocolate filling on one meringue.Sweeten. about 10 to 15 minutes. blending well. Large 1/4 tSalt 1/8 tCream Of Tartar 1 1/3 cSugar 1 tVanilla Extract 1 cPotato Chips. flour. stirring constantly. and beat until meringue stands in very stiff peaks (about 10 to 15 minutes).concentrate 1/4 cBoiling water 1 tBaking soda 1 tVanilla 2 1/4 cFlour . and salt. Whipped Preheat oven to 300 degrees F.Fold in potato chips.Spread sides with sweetened whipped cream. Crushed 1 1/2 oz Unsweetend Chocolate 1 cMilk 1 TFlour. stirring well.Cool to room temperature.Stir in butter and vanilla. Serve with more whipped cream or vanilla ice cream. Bake 45 minutes. then place second meringue on top.Add vanilla and mix thoroughly.Place chocolate and milk in saucepan.Add slightly beaten egg yolks slowly to chocolate mixture. Unbleached 1/4 tSalt 3Egg Yolks.
beat margarine.Shape the mixture into 1/2-inch balls. confectioners' sugar. Dip the balls in the chocolate. Add chocolate chips. Makes about 2 lbs of candy . applesauce. In a small bowl. Spray large baking sheet with nonstick spray.106 4 1/2 oz Quick oats 1/4 tSalt 2 oz Semisweet chocolate chips Preheat oven to 350F. coconut. Place on waxed paper lined baking sheets and let stand until the chocolate is set. beating well after each addition. Each serving provides:1 fat. Cream Style 2 1/3 cGraham Cracker Crumbs 2 cConfectioners' Sugar. Semi-Sweet 1Paraffin Piece. 65 calories Per serving: calories Chocolate Christmas Candies Yield: 10 Servings 1 cButter Or Regular Margarine 1/2 cPeanut Butter. Chill in the refrigerator.Cover with aluminum foil and store in the refrigerator.Pour the peanut butter mixture over all then toss until well blended. combine flour. 2 1/2". stirring constantly. Gradually add to margarine mixture. baking soda. In a large bowl. Drop by rounded teaspoonsful onto prepared baking sheet. with mixer on high. Place on waxed paper lined baking sheets. Bake 10-12 minutes until golden brown. brown sugar and apple juice concentrate until light and fluffy (note mixture may appear to be curdled). In large bowl. Sifted 2 cFlaked Coconut 1 cWalnuts. Place over hot water and stir until melted. making 48 cookies.Remove from the heat. and vanilla and beat into margarine mixture. over medium heat. and salt. Cool completely on rack. until melted. oats. and walnuts in a bowl. Combine the graham cracker crumbs. combine boiling water. 1 1/2 bread.CutUp Combine the peanut butter and butter in a 2-quart saucepan.Cook.Cover with aluminum foil. Combine the chocolate chips and paraffin in the top of a double boiler. Chopped 6 oz Chocolate Chips.
Combine the flour. into melted butter mixture. baking powder. & stir in the sugar until smooth. Reminder: If using a GLASS baking pan. 15 Min . one at a time. ground 1Egg . Grease a 9" square baking pan. & salt. In a large saucepan.107 Chocolate Chunk Blondies Yield: 16 Servings Preheat Oven to 325~ 20Min . about 50-55 min. Stir in flour mixture. Beat in eggs. then chocolate chunks. chopped 1/3 cCocoa 1/4 cMayonnasie 1 tCinnamon. Beat in vanilla. Bake until edges start to come away from sides of the pan. & cool completely. melt the butter over low heat.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~. reduce oven heat by 25~. Cool completely before cutting into squares. Chocolate Cinnamon Crinkles Yield: 1 Serving 1 cBisquick 3/4 cSugar 2/3 cNuts. Chop the chocolate. Remove from heat.Work Time 1HR. Spread the batter in the pan.
Mix all ingredients until dough forms. Bake until set. MAKES: about 3 1/2 DOZEN COOKIES Chocolate Coffee Swirls Yield: 36 Servings ---FILLING--1package Cream Cheese.108 Preheat oven to 350F. mixing until smooth.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-------------------------------. Bake for 30-35 minutes. 8 to 10 minutes. about 2 inches. Cool slightly. Cool 2 minutes. Bang pan on counter to level top. Drop spoonfuls of remaining chocolate batter over cheese. Refrigerate remaining dough while baking first batch of cookies. about three minutes. baking powder. Set aside. GLAZE: Sift icing sugar & cocoa together into small saucepan. Spread half of batter evenly in greased pan.Grease 13" x9" cake pan. Combine flour.Melt shortening in large saucepan. . Grease cookie sheet. remove from cookie sheet. High Altitude (3500 to 6500 feet): Decrease sugar to 2/3 cup. Beat in eggs one at a time. Drop dough by rounded teaspoonfuls. Cook on medium heat just until mixture bubbles around edges. Swirl a knife through batters to marble. Remove from heat. Remove from heat. . onto prepared dough sheet. Add dry ingredients & nuts. Spread cheese mixture over top. Spread quickly over brownies. & salt. Let icing set before cutting HINT: icing hardens as it cools. Add cream & shortening. beat with a spoon until mixture starts to thicken slightly & is of spreading consistency.c Icing Sugar tb Cocoa /4 cLight Cream tb Butter Flavored Shortening Or Margarine FILLING:Beat all ingredients together with electric mixer until smooth. BROWNIE: Preheat oven to 350oF. store cookies tightly covered. Stir in cocoa & sugar.
butter. mixing well after each addition.Add eggs. one at a time.109 Chocolate Covered White Chocolate Cheesecake Yield: 1 Serving 1 1/2 cChocolate wafer cookies .Remove rim.Nestles 1/4 cSour Cream 2 1/2 TMint Flavored Liqueur Melt over hot (not boiling) water.Blend in sour cream. Heat heavy cream. stir until smooth.Stir in mint flavored liqueur. sugar. Put choclate pieces into a stainless steel bowl and pour boiling cream mixute over it and let stand for a few minutes. milk chocolate chips. melted 24 oz Cream cheese. about 30 minutes. and chill at least 2 hours to set. Loosen cake from rim of pan and cool completely. Chocolate Creme de Mints Yield: 12 Servings 2 cMilk Chocolate Chips. broken . turn off oven and let cake cool inside the oven as it cools down. Fill pastry bag fitted with decorative tip. Beat cream cheese. and sugar in a heavy saucepan over medium-high heat. Transfer to a small bowl. and vanilla until well blended. Bake for 10 minutes. Stir until smooth and cool. Blend in melted white chocolate and pour over crust. Cover the sides and top of cheesecake with the ganache. pipe -inch candies . smooth.Chill until thickened. melted 1 cHeavy cream 2 TButter 2 TGranulated sugar 12 oz Semisweet chocolate.Stir to disolve sugar crystals and then bring to a boil. Chill for at least 4 hours.into small pi Mix crumbs and butter and press onto bottom of 9-inch springform pan. Bake 40 minutes. softened 1/2 cSugar 1 tVanilla 3Eggs 1/2 lb White chocolate.crumbled 3 TButter. Remove from heat.
peanut butter and powdered sugar together in a medium size mixing bowl until light and fluffy. Place it in the freezer to cool completely. about 1 1/2 minutes. Scoop the filling into the pie shell and feeze the pie for at least 6 hours. using an electric mixer on medium speed. move the pie from the freezer to the refrigerator. dry-roaste 1/4 cSugar 4 TUnsalted butter. With the mixer on low speed. chillled 1/2 oz Unsweetened chocolate. pushing it as far up the sides of the pan as possible. Shave chocolate over the top right before serving. Chocolate Crusted Peanut Butter Pie Yield: 8 Servings ---Crust:--2 cUnsalted peanuts. melted 3/4 cSemisweet chocolate chips ---Filling:--8 oz Cream cheese. Whip the cream in another mixing bowl to soft peaks and fold it into the peanut butter mixture. 10 seconds. Place the crust on the center oven rack and bake for 10 minutes. 1/2 cPeanut butter 2 TPeanut butter 3/4 cPowdered sugar 2 TPowdered sugar 1/2 cMilk 1 cWhipping cream.110 onto foil-lined cookie sheets.Chill until ready to serve.Scrape the bowl with a rubber spatula. Chocolate Cupcakes Yield: 8 Servings 6 TLight corn oil spread . Place all the ingredients for the crust in a large bowl and toss them together with your hands or a wooden spoon. 15 minutes. at room temp. Scrape the bowl and mix several seconds more. Pat the mixture firmly into a 9" pie plate with your fingers. cream the cream cheese. gradually add the milk and mix until it is incorporated. Two hours before serving. for g Preheat the oven to 375.For the filling.
1/2 cup powdered sugar. Form mixture into 1/2 to 1 inch balls. Beat with whisk until well blended. melt chocolate chips. stirring constantly. Remove from pans to wire rack. Refrigerate 10 minutes for easier handling. Stir in vanilla wafers. dried apricots. stir in sugar. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Remove from heat. Sift powdered sugar over top. Store covered in refrigerator. Substitute 1/2 tsp. TIP: One 10 oz package of vanilla milk chips can be substituted for the chocolate chips.5 oz Milk Chocolate . Per serving: 1/2 fruit. Makes cupcakes. 1/2 fat Each serving contains: 1 candy = 50 . blend well. chopped for the dates. Spoon into bake cups. and almond extract. colored .candies. Prepare as directed above. Line muffin pans with paper bake cups (2 1/2 inch in diameter) In medium saucepan melt corn oil spread. cocoa. rum extract for the almond extract and 6 oz pkg. or sprinkles In a medium saucepan over very low heat. add alternately with buttermilk and vanilla to mixture in saucepan. salt and baking soda. Chocolate Date Truffles Yield: 5 Dozen 1package . Combine flour.11. and place in a single layer in a large shallow container.(1 1/2 c) Powdered sugar.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'. yogurt. Roll in powdered sugar. Stir in dates. Remove from heat. cool completly.chips 1 cCrushed vanilla wafers 1/2 cPowdered sugar 1/2 cLowfat vanilla yogurt 1/2 tAlmond extract 1package 8 oz chopped dates .
combine 2 cups of milk.Stir in eggs. and pour into a buttered 1 1/2-qt baking dish or souffle dish. Top with whipped cream and shaved chocolate. cubed 2 tVanilla 3/4 tCinnamon 3Eggs. or until a table knife inserted into center comes out clean. stirring every 3 minutes. sugar and butter in a large microwave-safe bowl. or until chocolate is melted. chocolate. Stir bread cubes.white bread. finely . Serve warm.Cook on High (100%) for 9 minutes. vanilla. Stir. cinnamon and remaining milk into the hot mixture.Let stand 5 minutes. lightly beaten For custard. if desired. Bake at 350 degrees for 45 to 55 minutes.112 calories Chocolate Decadence Bread Pudding Yield: 6 Servings 3 cMilk 4 oz Semisweet baking chocolate 3/4 cSugar 1/4 cButter 5 cOld-fashioned . 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.
then flour. stirring constantly until blended and smooth. and place on the prepared cookie sheet. Dip the wide end of the almond into the chocolate mixture.Makes 8 dozen. salt and finely chopped almonds. Shape the dough into 2 rolls. In the top of a double boiler. cut the dough into 1/4-inch thick slices.about 36 In a small but heavy saucepan melt the chocolate and the butter.(1 1/2 cups) 4 1/2 TButter 1 1/2 THot water Cream the butter and sugar until light and fluffy. Remove from heat. mixing well. melt the chocolate and butter for the topping. each 1 1/2 inches in diameter. blanched whole . Refrigerate for 30 minutes to set the chocolate. just until lightly browned.Cool.chopped -----chocolate dip----9 oz Semisweet chocolate chips .Wrap rolls and refrigerate until firm.Add the hot water and stir until smooth. Chocolate Dipped Almonds Yield: 36 Servings 2 oz Semisweet chocolate 1 TButter 1/4 cAlmonds. Chocolate Dipped Peanut Butter Cookies .Place to 2 inches apart on baking sheets and bake 8-10 minutes.Dip an edge of each cookie into the chocolate and cool.Add the yolk and vanilla. Line a cookie sheet with wax paper.113 . about 2 hours. Preheat oven to 350 and line baking sheets with parchment paper. With a sharp knife.
When most cookies are shaped.114 Yield: 40 Servings 6 TButter 3/4 cPeanut butter. beat butter. In top of double boiler over simmering water. balls (about 2 t dough per cookie). rounds. Cool completely on wire racks. light Grease 2 large baking sheets. with mixer. chunk style 1/2 cBrown sugar. Place balls on greased bake sheets about 2 in. Slowly beat in flour. firm packed 1/3 cSugar 1Egg 1 cFlour. bake powder. fresh xl fancy 1Dipping chocolate . apart and press to form 2 in. unsifted 1/4 tBaking soda 1/8 tBaking powder 1/8 tCinnamon 2/3 cPeanuts. all purpose. Dip each cookie halfway into chocolate mixture and place on baking sheets in single layer. beat in egg. chopped 6Chocolate squares(semisweet) 1 TShortening 1 TCorn syrup. Store cookies in airtight container in freezer until ready to use. Form dough into 40 1-in. Chocolate Dipped Strawberries Yield: 12 Servings 12Strawberries. bake soda. freeze until chocolate hardens. Roll balls in peanuts until coated. peanut butter. stir in corn syrup until well combined. and brown and granulated sugars until well combined. melt chocolate and shortening. In large bowl. heat oven to 350 bake 6-8 min or until cookies are lightly browned on edges.unsalted. and cinnamon just until combined to make soft dough.
115 Wash berries and leave tops on. Fry until bubbly. sugar. sugar and chocolate chips. Stir in the milk and the egg. 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. Serve with soft vanilla ice cream of cool whip layered between two pancakes. Beat in remainder of . Turn. 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. salt and cocoa together and sift well. Mix flour. powdered milk. baking powder. slightly beaten 1 TSugar 1/2 cMilk Soft vanilla ice cream OR Cool Whip Combine the pancake mix. brown on the other side. lightly beaten 1/2 cMelted butter 1/4 cWater 1 tVanilla PREHEAT OVEN TO 350F.Dry the berries with paper towels.
Chocolate Fudge (Murphy) Yield: 36 Servings 1Chocolate square (if you . Cook until 1/2 tsp of fudge dropped in cold water forms a soft ball.like more choc.. use 2) 1/8 tCream of tartar OR (2 Tbsp corn syrup) 2/3 cMilk 1 tVanilla . 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. Enjoy. (About 7 -8 minutes). When it is almost firm mark your cuts. It was canned and they opened it like 'cranberry jelly' and sliced it into pieces. Pour into a greased 8 x 8 pan. adding a little more water if needed to make a smooth dough.116 ingredients. Drop from a teaspoon onto a well-greased baking sheet. This recipe was used during World War for sending to the US Marines fighting overseas. Take from stove and add vanilla and margarine. then lift to wire racks to cool. When cool finish cutting and remove from pan. Stir very little while cooking. (For Jan's add Peanut butter). spacing cookies 2 inches apart. Let cool 1-to-2 minutes on sheets. Beat until it is about the consistency of Pudding. and bake 12-to-15 minutes until lightly browned around the edges. Chocolate Fudge Yield: 36 Servings 3 cSugar 2 oz Unsweetend Bakers Choc.
mix the sugar and cocoa. Mix in just enough milk to give a soft dropping consistency. lightly beaten A little milk -----------------------FOR THE SAUCE---------------------------oz Light brown sugar oz Cocoa /2 pt Milk To make the pudding. stirring until the ingredients are well blended. Spread in buttered pan and when hardened. When lukewarm. Beat in the vanilla. For the sauce. and gradually beat in the milk. of marshmallow cream just after taking from the heat. milk. Boil to the soft-ball stage (238 degrees). and spoon in to a buttered 1 litre oven proof dish. Chocolate Fudge Pudding Yield: 4 Servings ---FOR THE SPONGE--3 oz Self rising flour 1 oz Cocoa pn of salt 4 oz Light brown sugar 4 oz Unsalted soft butter 1 tVanilla essence 2Eggs. or until the shiny appearance disappears and the fudge will hold it's shape when dropped from spoon. add the butter but do not stir n. grated chocoalte. Remove from stove. Cream the sugar with the butter until light and fluffy. Pour over the sponge mixture and bake at 180C for 40-60 minutes until firm and spongy to the touch. Marshmallow Fudge add 3 Tbsps. Beat well and pour into buttered pan.117 2 TButter Mix sugar. then the eggs. mark into squares. add vanilla and beat until creamy. cream of tattar and boil rather slowly. . sift the flour with the cocoa and salt. and fold in the flour mixture.
qualit y) 2 tKahlua 1/2 TUnsalted butter Recipe by: Mary Malmros <malmros@id. If this is to be used for truffles. For any other purpose. like a cake filling. coarsely ground Few grains salt 8 oz Bittersweet chocolate (good . Remove from heat and let sit a couple minutes. Add the melted chocolate to the hot cream and whisk to blend.Bring to a gentle boil.If you don't like coffee/mocha. together with the salt and ground coffee. then add the butter and blend.quality) 2 tCognac 1 oz Milk chocolate.wing. then strain through a fine sieve into a mixing bowl. which is dicey enough.118 Chocolate Ganache Yield: 1 Serving 2/3 cHeavy cream 1Vanilla bean 1 TMocha java. you need to freeze it overnight. then continue boiing for one minute.net> Split the vanilla bean lengthwise and add it to the cream. (good . omit the beans and substitute Cognac for the Kahlua. Here's one I use for truffles. hot /4 c Confectioners' sugar .Add the liqueurs and blend.I use a double boiler. Melt the chocolate (carefully). I'd still refrigerate it a good bit to let it firm up. 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.DO NOT use direct heat.
beat at medium speed for 4 min. blend in milk until mixture is of glaze consistency. Combine the corn syrup and sugar in a small saucepan. Assembling. wrap.Rub in the butter and moisten with the egg as for Sweet Pastry Dough. Place the bowl of chocolate and butter over the hot water and stir to melt. about 10 minutes. -inch Bundt pan. Beat the eggs and salt with the optional rum. FOR GLAZE: Melt chocolate and butter over low heat.119 Combine cake mix.Shape into a disk. taking care not to overbeat. 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. Combine the chocolate with the butter in a small bowl.Walnuts or pecans make good variations. Sift the dry ingredients together three times. eggs and water. by hand or with a food processor. Pour batter into well greased and floured 12-cup. Cooking the Chocolate-Hazelnut Filling. Beat in the chocolate mixture. Chop the hazelnuts coarsely. Add sugar and salt. bake at 350 degrees for about 40 min. Bake at 350 . Line a 10-inch tart pan with the dough. Place the hazelnuts on a baking pan and toast at 350 degree F until the skins are loose and come off easily. Drizzle over cooled cake. and refrigerate.Bring a small pan of water to a simmer and turn off the heat. Remove from pan.Rub the hazelnuts in a towel to remove the skins. trimming away the excess. Remove from heat. Mixing the Dough. 1/8 inch thick. Stir the chipped hazelnuts into the filling and pour the filling into the pan. Cool in pan for 15 min. Baking. Lightly flour the work surface and dough. Roll the dough to a 14-inch diameter disk. Remove from heat and stir in the chocolate mixture. whipped topping mix. Bring to a full rolling boil over medium heat.
120 degree F until the filling is set and the crust is baked through. . salt. boiling water and buttermilk and let stand until luke-warm. 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. 3.With a teaspoon put dough in little heaps on a greased cookiesheet.Bake at 220 C for 10 minutes Let cool and dust with more powdered sugar. 2. 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.ground 2 TCornstarch Powdered Sugar Mix all in a bowl and stir well. about 40 minutes. Holding. bran cereal. Store the tart at room temperature up to 2 days.
nuts. Stir into cool bran mixture. chopped Cinnamon Salt . 10-inch Bundt pan and bake at 350 degrees for 45 min. Hints: ===== Add grated carrots. Do not overstir. Then check until done. Cooled cake can be frosted with coconut fudge frosting or glazed with chocolate icing. oranges. Chocolate Indians Yield: 1 Serving 1 cSugar 1/2 cButter 1/2 cCocoa 2Eggs 1/2 cFlour 1/2 cPeanuts. Spoon into muffin tins and bake at 350 F for 20 minutes. spices. soften 3lg Eggs 1 cWater Combine ingredients and beat for 4 min. Add flour and baking soda into the wet bran mixture. Chocolate Ice Cream Cake Yield: 1 Serving 1package Chocolate cake mix 1 pt Chocolate ice cream. apples.121 Cream shortening and sugar and then add eggs. Pour batter into a well greased and floured 12-cup. raisins or dates as desired.
adding sugar gradually. Add butter melted. molasses and cocoa mixture. Add beaten egg yolks. Cream shortening. hershey's 2 cWhipping cream 1/4 cSugar .122 Vanilla Beat eggs with sugar. hot 2 cBrown sugar 1 cMolasses 1 cShortening 2Egg yolks 1 tBaking soda. Let stand while preparing other ingredients. Cut with cooky cutter. Chocolate Jumbles Yield: 1 Serving 1 cCocoa 1 cWater. heaping Flour. Cut in thin strips. few grains of salt. Bake 20 minutes in a shallow pan in moderate oven. Note: Moderate oven is 350 . chopped nuts. Egg whites may be used to make icing for cookies. 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. cocoa sifted with flour. Roll soft as possible. add cinnamon.400 F. to make soft dough 1 tCinnamon 1 tCloves 1 tAllspice Add hot water to cocoa and soda. Note: Hot oven is 350 . Bake in hot oven.F.
Can be made 1 day ahead. a pinch of salt and cocoa.B. Do not overbeat. Pour eggnog into cups and top with generous dollops of cocoa whipped cream. For easier serving I sometimes fold whipped cream mixture thoroughly into eggnog mixture. Hershey's syrup. OR . 3. plus 1 1/2 tsp. vanilla. Makes eighteen 1/2 cup servings. sugar. N. 1 tChocolate extract Combine eggnog. 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. Mix well and bring to low boil and stir. milk. With large spoon make cookies on oiled sheet. combine the whipping cream. mix oats and coconut. Serve chilled.Chill. These taste great the first day but they do not keep well.123 1 TCocoa. sugar and cocoa and beat on high speed to soft peaks. Before serving. Let cool for at least minutes. unsweetened Salt In bowl. and chocolate extract. rum. A holiday must for chocolate lovers!!!! Chocolate Macaroons Yield: 1 Serving 1 3/4 cCoconut. 4. Chocolate Madeleines Yield: 24 Servings 2Eggs 1/2 cSugar 1 tGrated lemon rind. 2. In large pot place butter.Remove from stove and stir in oats and coconut.
Serve within a few hours. (If you have only 1 pan. Dump the flour and cocoa into a sifter or strainer. and fold it in.crushed fine (about 26 .) Remove from the oven. Spoon a generous tablespoon of batter into each prepared mold.124 2 tGrated orange rind 1 tVanilla extract 1/4 tSalt 2/3 cAll-purpose flour 1/3 cUnsweetened cocoa 8 TButter. or wrap airtight and freeze.cookies) 3 TUnsalted butter. softened PREHEAT OVEN TO 400F. let the mold cool. . Remove from the heat and beat with a mixer at high speed until fluffy.slightly. and fold gently just until the batter is mixed. do not spread it evenly. Smear 1/2 teaspoon softened butter over the inside of each madeleine form. wipe it out. then refill with batter and bake again. Pour in 8 tablespoons of butter and sprinkle on the remaining flour.wafer cookie crumbs. and can bake only 12 at a time. and stir them together.chopped cPlus 6 tbsp cold heavy cream /2 ts Vanilla extract . Sift once. Bake for about 10 minutes. and tripled in volume. pale yellow. about 3 minutes. or sprinkle the ribbed side with confectioners' sugar. until the edges of the cakes are golden and they lift easily from the molds.small pieces --------------------------FILLING------------------------------/2 ts Unflavored gelatin /4 cWater /4 cMilk /4 cMalted-milk powder oz Milk chocolate chunks . cut into . Chocolate Malted-Milk Pie Yield: 12 Servings ---CRUMB CRUST--1 1/4 cChocolate . Serve plain. Add the vanilla and salt. Combine the eggs. return to sifter or strainer and sprinkle half of it over the egg mixture. Be sure to completely cover with butter--don't leave spots. Set in a pan of simmering water and stir until the egg mixture is very warm to your finger. melted cooled . slipping the tines of a table fork under each cookie to free it. sugar and lemon or orange rind in a large mixing bowl. plus 4 TButter. and transfer the madeleines to a rack to cool. it will level itself in the oven. grease with butter.
Glaze:In a glass measure. beat all cream until soft. fold in remainder until no streaks appear.In food processor. let stand 1 minute. resembling the consistency of unbeaten egg whites. Heat gently over low heat. microwave cream on high until boiling. microwave cream and syrup on high until boiling.shavings or curls Prepare crust:Preheat oven to 350 F. Stir until melted.Add chocolate and vanilla.Add white chocolate. with mixer.Press over bottom and sides of -inch pie plate.Scrape into medium sized metal bowl. Garnish with chocolate gratings or curls.Set bowl into a larger bowl filled with ice water.Chill.Stir in chocolate over low heat to melt. beat until soft peaks form.Stir one-third of cream into chocolate mixture.Cool on wire rack. mix crumbs and butter until moist and crumbly. finely chopped /4 ts Vanilla extract -------------------WHITE CHOCOLATE CREAM-----------------------/2 cHeavy cream oz White chocolate .Refrigerate until ready to serve. Chocolate Marble Cake Yield: 1 Serving 1/3 cButter 2Egg.Stir in milk.Dollop mixture in center fo pie. Refrigerate 30 minutes. about 2 hours. soften gelatin in the water for 2 minutes.Bake 5 minutes.125 ----------------------CHOCOLATE GLAZE--------------------------tb Heavy cream /2 ts Light corn syrup oz Bittersweet chocolate.Refrigerate until filling is soft set. well beaten 1 cSugar 1 1/2 cFlour . Filling:In a small saucepan. until crust is set. Pour into crust and refrigerate. Cream:In a 2 -cup glass measure. fold into chocolate mixture. billowy peaks form. then stir until melted and smooth. 6 hours or overnight (after the first 2 hours cover loosely with plastic.At high speed. stirring until dissolved. 20 seconds. or heat to boiling in a saucepan.Pipe the glaze over the pie. or heat to boiling in a saucepan.finely chopped --------------------------GARNISH------------------------------Semi-sweet chocolate . In another large bowl. then malted-milk powder until dissolved. let stand 1 minute. stir chocolate mixture minutes or until it begins to mound slightly.
deep cake pan and bake at 350-F about 40 minutes. beat well. Remove from oven and loosen sides with knife. then chocolate. blending well. without opening oven door. In a small bowl. Add oil. squa -e 1 TButter 1 tVanilla Cream the 1/3 cup butter and sugar together. turn off heat and let cheesecake sit in oven for 30 minutes. add the vanilla. Let cool and chill. Put 1/3 of mixture into a bowl and add the 1 Tbsp of butter and chocolate which have been melted together. Drop white batter. gently swirl with knife or spatula for a marbled effect. mix until well blended. Without opening oven door.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.126 2 tBaking powder 1/2 cMilk 1Chocolate. To the white batter. beat on medium speed until smooth. lower temperature to 250 degrees and continue cooking for minutes more. combine cocoa and 1/4 cup sugar. add the well beaten eggs and mix well. Add eggs. Aternately spoon plain and chocolate mixtures into prepared crust. Chocolate Marble Cheesecake Yield: 12 Servings Crumb-nut cheesecake crust 3package Softened cream . ending with dollops of the chocolate on top. or 24 oz total Preheat oven to 450 degrees sour cream and 2 teaspoons vanilla in large mixer bowl. unsweetened. 1/2 teaspoon vanilla and 1-1/2 cups of the cream cheese mixture. . Bake at 450 degrees for 10 minutes. Add flour. 1 tablespoon at a time. Sift flour and baking powder and add alternately with the milk to the first mixture. by spoonfuls into a well-greased.
Set aside. 3. Add melted chocolate and butter. Beat. Makes about 24 candies . roll in powdered sugar. Knead on a surface sprinkled with 1 to 2 Tbls of powdered sugar until of a uniform color and consistency. Wrap in plastic wrap.Melt chocolate and butter in top of double boiler over hot water. Chocolate Marzipan Slices (mandulas Szalami) Yield: 12 Servings 7 oz Almond Paste. Mix the almond paste. * 1/4 cAlmonds. 2 tubes 2 oz Semi-Sweet Chocolate. chocolate and almonds thoroughly.Bake 18 minutes.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. Pour into prepared pan. refrigerate at least 12 hours and then cut the roll into 1/4-inch slices.Return to oven and bake until marshmallows are lightly browned. Shape into a roll.Cool slightly and cut into bars.Grease an 11 1/2 x 7 baking pan.Add flour. 2. Chopped Powdered Sugar *Use 2 squares that have been melted and cooled.Mix in vanilla and pecans.Beat well. about 6 inches long.Remove from oven and cover with marshmallows. Cream sugar and eggs until light and fluffy. 4.
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
divided into 1 cup and 1/2 cup. GLAZE: Combine over hot (not boiling)water the remaining mint chocolate chips. blend in melted chips. Remove from heat but keep mixture over hot water.Chill about 1 hour. milk. combine the flour. corn syrup.Preheat oven to 350 degrees F. Reroll remaining dough and cut out cookies again. stir until smooth.131 Yield: 12 Servings 1 1/2 cMint Chocolate Chips. Cool completely on wire racks. Chocolate Mint Ice Cream Yield: 4 Servings 1 1/2 cHeavy Cream 1 cMilk 1/3 cSugar 1 1/2 cMint-Chocolate Chips. 1/2 cup mint chocolate chips. roll dough to 1/16-inch thickness. and salt. sugar . Keep refrigerated until ready to use. baking powder. sugar and vanilla extract. On a lightly floured board.Nestles 2Egg Yolks. Large ---------------------------GLAZE-------------------------------. Dip 1/2 of each cookie into glaze. * /4 cVegetable Shortening tb Corn Syrup /4 ts . Place on ungreased cookie sheets. Set aside. for 8 to 10 minutes. In a small bowl.c Mint Chocolate Chips. combine butter.In a large bowl. * 1 cFlour.Bake at 350 degrees F. Unbleached 3/4 tBaking Powder 1/4 tBaking Soda 1/4 tSalt 1/4 cButter. combine 1 1/4 cups heavy cream. baking soda. vegetable shortening. set aside. and water.Water *This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips.Chill until glaze sets (about 10 minutes). Cut with a 2-inch cookie cutter.Gradually beat in the flour mixture. Beat in egg. Shape dough into a ball and wrap in waxed paper.Place cookies on waxed paper line cookie sheets. ++ COOKIES: Melt over hot (not boiling) water. Large 1/8 tSalt In heavy guage saucepan. shake off any excess glaze. Softened 6 TSugar 1/2 tVanilla Extract 1Egg. beat until creamy. stir until morsels are melted and mixture is smooth.
beat until smooth. Pour chilled chocolate/egg mixture into an electric iceream freezer.Gradually beat in the confectioners' sugar alternately with milk. or until cakes test done. Remove from heat and set aside. Add eggs.In a small heavy guage saucepan. stirring constantly. until chips are melted and mixture is smooth. cover and store in freeze until ready to serve. salt. about 25 minutes.water. Firmly Packed 1/2 cButter. stirring with wire whisk. for 25 to 30 minutes.Stir in vanilla extract and salt. In medium bowl. Bake at 375 degrees F.In a large bowl. Blend in chocolate mixture. Remove dahser.Pour in reserved chocolate mixture. beat egg yolks and salt until thick.Pour into 2 greased and floured 9-inch round baking pans.Cook over medium heat. Garnish as desired. Cool 10 minutes. 1 at a time. combine brown sugar and butter. baking soda.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. Unbleached 1 tSalt 1 tBaking Soda 1/2 tBaking Powder 1 1/2 cBrown Sugar. Cook over low heat.Nestles 1 1/4 c.(if necessary add more milk until desired consistency is reached. and baking powder.Remove from heat. In a small saucepan. Coll completely on wire racks. Chill 30 minutes. set aside. churn until thick. Large ------------------CHOCOLATE MINT FROSTING----------------------/2 cMint-Chocolate Chips. divided 2 1/4 cFlour. the mint-chocolate chips and butter. beat until creamy.132 and 1 cup of mint chocolate chips. CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water. Gradually add chocolate mixture. Softened 3Eggs. churn 10 seconds more.Cook over low heat.Transfer to a large bowl. until chips are melted and mixture is smooth. until chips are melted and mixture is smooth. combine mint-chocolate chips and 1/4 cup of water.) GARNISHES: Use chocolate curls and . combine remaining 1/2 cup of chips and 1/4 cup of heavy cream. stirring constantly. Fill nd frost with Chocolate Mint Frosting.Gradually beat in flour mixture alterantely with remaining 1 cup of water. In a medium bowl. beating well after each addition. beat until well blended. Stir until chips are melted and mixture is smooth. Chocolate Mint Layer Cake Yield: 8 Servings 1 cMint-Chocolate Chips. combine flour.
wash and dry them and paint one side of them with melted chocolate. beat until smooth. Blend in chocolate mixture. stirring constantly. and baking powder. Chocolate Mint Layer Cake Yield: 8 Servings 1 cMint-Chocolate Chips. select several small leaves. combine brown sugar and butter. divided 2 1/4 cFlour. Bake at 375 degrees F. Large ------------------CHOCOLATE MINT FROSTING----------------------/2 cMint-Chocolate Chips.Form a ring of grated chocolate pieces around the outside edge and use the curls in the center.Transfer to a large bowl. until chips are melted and mixture is smooth. salt. Unbleached 1 tSalt 1 tBaking Soda 1/2 tBaking Powder 1 1/2 cBrown Sugar. 1 at a time.Gradually beat in the confectioners' sugar alternately with milk. Stir until chips are melted and mixture is smooth. Garnish as desired.) GARNISHES: Use chocolate curls and grated chocolate on top of the cake.Form a ring of grated chocolate pieces around the outside edge and use the curls in the center.water. select several small leaves. wash and dry them and paint one side of them with melted chocolate.Gradually beat in flour mixture alterantely with remaining 1 cup of water. Fill nd frost with Chocolate Mint Frosting. set aside.Cook over medium heat. Cool 10 minutes.Chill until firm and peel the leaf off the chilled chocolate. In a small saucepan. baking soda.To make chocolate leaves. beating well after each addition.133 grated chocolate on top of the cake. Softened 3Eggs.Use as garnish. for 25 to 30 minutes. or until cakes test done. Add eggs.Pour into 2 greased and floured 9-inch round baking pans.(if necessary add more milk until desired consistency is reached. . combine mint-chocolate chips and 1/4 cup of water. In medium bowl. CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water.To make chocolate leaves.Chill until firm and peel the leaf off the chilled chocolate. combine flour. beat until creamy.In a large bowl.Nestles 1 1/4 c. Coll completely on wire racks.Stir in vanilla extract and salt.Use as garnish. Firmly Packed 1/2 cButter.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. the mint-chocolate chips and butter.
Softened 1/2 cConfectioners' Sugar. Drizzle each cookie with 1/2 t of the glaze. for 8 to 10 minutes. GLAZE: Combine over hot (not boiling) water the remaining 1/2 cup of mint-chocolate chips and vegetable shortening. margarine and sugar. stir until smooth. COOKIES: Preheat oven to 350 degrees F. combine butter. Set aside. Melt over hot (not boiling) water. Toasted. Beat until creamy. press onto bottom of 9-inch . Softened 2/3 cSugar 3Large Eggs 1 cMint Chocolate Chips. sprinkle with almonds. In a large bowl. Chopped *Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup and 1/2 cup. Unbleached ---------------------------GLAZE-------------------------------/2 cMint Chocolate Chips. Allow to stand for 3 minutes before removing from cookie sheets. Large 1 1/4 cFlour.Stir until chips are melted and mixture is smooth. and egg yolk. confectioners' sugar. * /2 tb Vegetable Shortening tb Almonds. Sifted 1Egg Yolk. Chocolate Mint Meringue Cheesecake Yield: 10 Servings 1 cChocolate Wafer Crumbs 3 TMargarine. Drop by heaping teaspoonfuls onto ungreased cookie sheets.134 Chocolate Mint Meltaways Yield: 12 Servings 1 1/2 cMint-Chocolate Chips.Stor in airtight container in the refrigerator. * 3/4 cButter. Add melted chips and flour. Melted 2 TSugar 24 oz Cream Cheese. Chill until set. Bake at 350 degrees F. Melted 1 tVanilla 3Large Egg Whites 7 oz Marshmallow Creme (1 Jr) Combine crumbs. 1 cup of mint chocolate chips. Cool completely on wire racks. beat until well blended.
one at a time.Cover with plastic wrap.Bake at 350 degrees F.Cut into 1/4-inch slices. combine butter and sugar. Cool completely on wire racks.Preheat oven to 375 degrees F.Add melted chips.Cover with plastic wrap. Spread flat side of cookie with 1/2 slightly rounded teaspoonful melted chocolate. Starting from the long side. Shape remaining dough into ball.Melt over hot. Beat egg whites until soft peakes form. over hot (not boiling) water.Bake at 350 degrees F. blend well. Chocolate Mint Pinwheels Yield: 10 Servings 1 1/2 cChocolate Mint Chips. water remaining 1 cup of chips. cool before removing rim of pan.. mixing well after each addition. Combine cream cheese and sugar. roll each ball of dough into a 13 x 9-inch rectangle. blend thoroughly.Chill until set.Shape into a ball.Gradually beat in flour and salt.Loosen cake from rim of pan.Add egg and vanilla extract. 50 minutes.Chill until firm. stir until smooth.135 spring. beat until creamy. mixing at medium speed on electric mixer until well blended. Softened 1/3 cSugar 1Egg. Remove top layers of waxed paper and invert the chocolate dough onto the plain dough. Chill. * 3/4 cButter. pour over crust. Blend in mint chocolate and vanilla. +++ Melt. Add eggs. beating until stiff peakes form. place on ungreased cookie sheet. flatten. Carefully spread over top of cheesecake to seal. divided. roll up jelly roll stype.Peel off waxed paper. 3 to 4 minutes or until lightly browned. 10 minutes. for 7 to 8 minutes. set aside. Large 1 tVanilla Extract 1/2 tSalt *One 10-oz package of Nestle Toll House Mint-Chocolate Morsels. (not boiling).form pan. (mixture will appear curdled). flatten. Bake at 450 degrees F. .Cool to room temperature. Place 1 cup of dough in a small bowl.In a large bowl.Bake at 375 degrees F.Between sheets of waxed paper. stir until smooth. Gradually add marshmallow creme... 1/2 cup mint-chocolate chips. about 1 1/2 hours).
To reheat. place jar in small saucepan of simmering water. Stir sauce as it softens. 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.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. return to heat.Delicious served on your favorite ice cream. stirring constantly. boil 3 minutes. Stir in vanilla and mint extracts. attach reheat directions to the jar. Pour into clean hot jar. Stir in water. about to 2 minutes. cover and cool. remove jar lid. Remove from heat. Bring to boiling. boil until thick. Store in refrigerator. fruit or cake. Remove from heat. Chocolate Mint Snow-Top Cookies . Stir in sugar and butter. Serve over ice cream. Add chocolate chips and beat until smooth. stir until smooth. If giving as a gift. Makes 1 1/2 cups.Heat through.Mix in the Schnapps and whipping cream.
Chocolate morsels. Remove from cookie sheets. baking powder and salt. melt 1 cup Nestle Toll House mint flavored semi-sweet chocolate morsels.mint flavored semi-sweet . Add melted mint flavored semi-sweet chocolate morsels and vanilla extract. softened 1 cGranulated sugar 1 1/2 tVanilla extract 2Eggs Confectioners' sugar In small bowl. Gradually beat in flour mixture. cool completely. stirring until smooth. beat butter and granulated sugar until creamy. set aside. Stir in remaining 1/2 cup mint flavored semi-sweet chocolate morsels.137 Yield: 36 Servings 1 1/2 cAll-purpose flour 1 1/2 tBaking powder 1/4 tSalt 1package NESTLE Toll House . combine flour. Makes about 3 dozen cookies. Beat in eggs. coat with confectioners' sugar. Let stand on cookie sheets 5 minutes. Over hot (not boiling) water. Wrap dough in plastic wrap and freeze until firm. 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 . Place on ungreased cookie sheets. about 20 minutes. Preheat oven to 350'F. divided 6 TButter. Bake 10-12 minutes until tops appear cracked. In large mixer bowl.
Mix well. Unbleached 1 1/2 tBaking Powder 3/4 tSalt 1 1/4 cSugar. +++ In medium bowl. Refrigerate until chocolate is firm. Stir in Mint-Chocolate chips.Gradually beat in the flour mixture. In a large bowl. Beat eggs. Grease a 9 inch square baking pan. Prepare frosting. baking powder and salt. spread frosting mixture on top. combine flour. Beat well. Place on ungreased cookie sheets. Remove from oven and set on trivet or rack to cool. Prepare filling. Beat in eggs and vanilla extract. combine 1 cup sugar and vegetable oil. for 8 to 10 minutes. Melt chocolate and butter together in small pan over low heat. 4. mix well. Chocolate Mousse . Divided 3/4 cVegetable Oil 2Eggs. Add melted chocolate and peppermint. roll in remaining 1/4 cup of sugar.138 ---frosting--1 oz Semi-sweet chocolate 1 TButter Preheat oven to 350. Large 1 tVanilla Extract 1 1/2 cMint-Chocolate Chips. * *Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe. Add melted butter and sugar. Mix well.Bake at 350 degrees F. When filling is completely firm.Shape into balls using rounded teaspoonfuls of dough. Cut into /4 by 2 1/4 inch strips Chocolate Mint Sugar Cookie Drops Yield: 12 Servings 2 1/2 cFlour. Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean. Spread evenly over cooled baked layer. Add sugar and peppermint. Add flour and nuts. Cool completely on wire racks. thoroughly blend butter and cream. In small bowl. 5 . Beat. set aside.
16 g carbohydrate. until just melted. sprinkle evenly with grated chocolate. cover and refrigerate 1 hour. or until set. Set over low heat. + 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. Remove the pan from the heat and stir in the butter. Add cocoa. Top each serving with 2 Tb. room temperature /4 cSugar. 1 g dietary fiber Chocolate Mousse CakePart One Yield: 1 Serving ------------------------FOR THE CAKE----------------------------oz Semisweet chocolate. combine gelatin mixture. unsweetened cocoa 1 cPart skim ricotta cheese 2 T+ 2 t. Remove from heat. In a food processor. Pour chocolate mixture into 4 individual dessert dishes. softened Eggs.topping 1/2 oz Dark chocolate. until smooth. 8 g fat. sprinkle gelatin over water. stir until dissolved. SIFTED!! oz Semisweet chocolate.room temp cSugar tb Orange flavored liqueur tb Orange rind. Dust the pans with flour and knock out the excess. plus a pinch pn Cream of tartar /3 cCake flour. 80 optional calories Per serving: calories. grated /4 ts Salt.and puree 30 seconds. stirring. Preheat the oven to 350 degrees.cut into Pieces. chocolate syrup 1/2 cThawed frozen dairy whipped .separated.chopped Coarse tb Unsalted butter. In the top of a double boiler. then butter the paper. grated In a small saucepan. ricotta cheese. heat the chocolate over hot water. let stand a few minutes to soften. chopped coarse Egg yolks. 19 mg cholesterol. 172 mg calcium. one tablespoon at . 93 mg sodium. whipped topping. cook stirring constantly until dissolved. Each serving provides: 1 protein. and chocolate syrup.139 Yield: 4 Servings 1Envelope unflavored gelatin 1 cWater 1 T+ 1 t. 9 g protein.
Stir one fourth of the whites into the batter. Remove the pan from the heat. and remove the wax paper carefully. Continue to stir the mixture until smooth. for 5 minutes. invert the cakes onto the racks.Chopped coarse tb Orange flavored liqueur --------------------------GARNISH------------------------------Oranges. Let the cakes cool in the pans on racks for 5 minutes. In the bowl of the mixer. then set one of the cake layers. Cover the top and the sides of the cake with the remaining mousse. Strain through a fine sieve into a small pitcher or a bowl with a lip.140 a time. and chill the cake until it is cold. smoothing it with a spatula. Beat in the melted chocolate mixture. beat the egg yolks until combined. bottom side up. until . the liqueur and the orange pinch of salt until frothy. add the chocolate and let the mixture stand. smoothing it with a spatula to completely cover the top and sides of the cake. Heat the excess ganache. smoothing the tops. Add 34 cup of the sugar. Set the cake on a rack over a jelly roll pan and pour the creme ganache over it. SEE PART TWO Chocolate Mousse Cake (Part Two) Yield: 1 Serving ---GANACHE ICING AND ASSEMBLY -----------------FOR CHOCOLATE MOUSSE CAKE---------------------.c Heavy cream oz Semisweet chocolate . and continue to beat the mixture until it falls in a ribbon when the beater is lifted. bottom side up on the cardboard.into half rounds/about 14 . The cakes form a thin crust that will flake off. Stir in the liqueur and continue to stir the ganache until smooth and tepid. a little at a time. a little at a time. smoothing it into an even layer. covered. Pour the batter into the cake pans. halved/sliced thin . Add the cream of tartar and beat the whites until they hold soft peaks. and beat the whites until they are stiff. Fold in the remaining whites and sift and fold the flour mixture in batches into the egg mixture until just combined. and bake the layers in the middle of the oven for 30 to 35 minutes. Let the cakes cool completely. Add the remaining 1/4 cup sugar. Cover the cake with some of the mousse. stirring. or until a cake tester inserted into the centers comes out clean. and top it with the remaining layer.slices FOR THE GANACHE: In a small saucepan bring the cream just to a simmer. ASSEMBLY: Cut an 8" cardboard round and put one teaspoon of the mousse in the center of it. 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. Sift the flour with the remaining 1/4 teaspoon salt onto a sheet of wax paper.
and pour it over the cake. NB: Don't make or serve this on a hot day. beating till stiff peaks form. Transfer the reserved chocolate mixture to a pastry bag.141 smooth. Beat egg whites till frothy. icing 1 oz Chocolate.MOUSSE FILLING: Bring 1/2 cup whipping cream to a boil. chill 10 minutes. smoothing it with a spatula over the top and sides of the cake. so that one end of the slice is toward the center and the other is toward the edge of the cake. softened ---1 xMousse filling:--1/3 cWhipping cream 5 oz Chocolate. Chill the cake until the glaze is set. cool. melted (1 square 1/2 cButter. all purpose ---1 xPastry:--2 tSugar. cool it to tepid. Arrange orange slices. gradually add 1/4 cup sugar. form into ball with hands.use a vegetable peeler to make curls) over mousse. Press into bottom and sides of flan ring pan with removable bottom that has been greased. it will melt . icing sugar and melted square chocolate. Pipe the chocolate mixture along the base on each side of the orange slices. Chocolate Mousse Flan Yield: 1 Serving 1 cFlour. 5 squares 2 tButter 2Eggs 1/4 cSugar ---1 xGarnish:--3 oz Chocolate. Gently fold into chocolate mixture. stir until melted. rounded sides up on the top of the cake.PASTRY: Combine flour. Blend in 2 eggs yolks well. Cut in 1/2 cup softened butter (with pastry blender or in food processor) till mixture resembles coarse crumbs. sprinkle 3 squares (coarsely grated. Sift icing sugar over flan. Arrange the remaining cream decoratively around the bottom edge of the cake. icing You need a 9 1/2" flan pan with a removable bottom to make this spectacular looking dessert. remove from heat. Chill 1 hour. Lay 3 strips of wax paper across flan. Let the cake stand at room temperature for at least minutes before serving. Bake at 425F for 10 minutes. GARNISH: Shortly before serving. remove wax paper. Add 5 squares chocolate and 2 tbsp butter. pour into pastry crust. 3 squares 1x Sugar.
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
margarine.Pour over crust. combine reserved margarine and sweetened condensed milk. sugar. immediately top with chips. uncooked quick rolled oats and nuts. Reserve 2 Tbl. add the vanilla. With floured hands. cocoa. 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.Let stand until set. milk and butter.Meanwhile. press into greased 13 X 9" pan. in medium saucepan. Store covered at room temperature. stir in vanilla. 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 .Stir over medium heat until mixture bubbles all over top.Cool. about 15 minutes.Add flour and cocoa.Remove from heat.In large mixer bowl. Top with nuts.Makes 36 chews.Bake 15 minutes. mix well. beat remaining margarine and sugar until fluffy. Bake 10-15 minutes longer or until golden brown. Remove from heat.Boil and stir 2 minutes more.Let stand 1 minute.Remove from oven. Chocolate Nut Toffee Bars Yield: 8 Servings 1 cButter or margarine.With 2 teaspoons. cook and stir until mixture thickens slightly. spread while warm.145 Mix in a heavy 2 quart saucepan.Stir in until melted the peanut butter. drop on waxed paper. cut into bars. Hershey add Preheat oven to 350^.
Chocolate Orange Cheesecake Yield: 1 Serving -----crust----1 cChocolate wafer cookies . heat. Blend chocolate into one part. Mix butter and sugar until well combined. Blend liqueur and peel into remaining part. baking powder and salt.edu Mix crumbs. Add flour mix alternately with milk.crumbled 1/4 tGround cinnamon 3 TButter or margarine. Bake 30 minutes. one at a time. softened 3/4 cSugar 4Eggs 1/2 cSour cream 1 tVanilla 1 cSemisweet chocolate chips 2 TOrange-flavored liqueur 1/2 tOrange peel.146 1 cWalnuts. soft /2 cSugar Eggs. Pour into a well greased 10" bundt pan. Add eggs. Bake 10 minutes. stirring constantly. stir in brown sugar. Blend in sour cream and vanilla. just to boiling. Bake for 35-45 minutes or until tested done. Press onto bottom of 9-inch springform pan. separated oz Unsweetened chocolate. Sift flour. Pour chocolate batter over crust. Beat egg whites until stiff. fold into cake. Spoon over nut mixture in pan. Preheat oven to 350~. Stir in corn syrup and cream. mix well. melt ts Vanilla c Milk Melt 2 tb butter in small saucepan. and butter. Beat cream cheese and sugar at medium speed with electric mixer until well blended. melted -----filling----32 oz Cream cheese. melted chocolate and vanilla. cinnamon. Separate batter into 2 equal parts. coarsely chopped ----------------------------CAKE--------------------------------/4 cFlour ts Baking powder /4 ts Salt /2 cButter or margarine. grated Recipe by: morrissey@stsci. Set aside while preparing cake. Heat until bubbly. Cool 15 minutes then remove fom pan. Increase oven temperature to 350 F. . Add egg yolks. beating well after each addition. Add nuts.
Melt chocolate in double boiler and add it to one part.Carefully spoon orange batter over chocolate layer.147 Reduce oven temperatue to 325 F. Continue baking another minutes. Loosen cake from rim of pan. beating well after each addition. . one at a time.Separate batter into 2 equal parts.A great time saver for the lazy. Spoon remaining batter over chocolate layer. I think cheesecake in general is best when chilled over night. melted -----filling----32 oz Cream cheese. cinnamon.Add eggs. (*)I've just recently found Oreo Cookie crumbs in a box. softened 3/4 cSugar 4Eggs 1/2 cSour cream 1 tVanilla 1 cSemisweet chocolate chips 2 TGrand marnier 1 tGrated orange peel Mix crumbs.Pour chocolate batter over crust and bake 30 minutes. Chocolate Orange Supreme Cheesecake Yield: 1 Serving -----crust----2 cChocolate wafer crumbs 1/4 tCinnamon 4 TUnsalted butter.Blend in sour cream and vanilla.Press onto the bottom of a 9-inch springform pan and bake 10 minutes.Turn off oven and prop open oven door.Continue baking another 40 minutes. but it is no necessary. remove cheesecake when oven has cool Loosen cake from rim of pan. Reduce oven temperature to 325. Increase oven temperature to 350. Blend Gran Marnier and orange peel into remaining part.Beat cream cheese and sugar at medium speed until well blended. Turn off oven and prop open oven door. and butter.Remove cheesecake when oven has cooled.
Freeze.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. Add flour and margarine mixture to this and blend thoroughly. Heat skillet to medium-low. 10 minutes to frost. and beat well. Arizona. Time:10 minutes preparation.It doesn't particularly affect the taste. *It's not necessary to cook the pancakes completely. and if you frost this side. vanilla. coat one side with buttercream frosting. *One side of the pancakes may burn.Yield:40 pieces.Then add sugar. NOTES: *Brownies in a skillet -. 30 minutes to cook.This recipe is based on a "chocolate turtle" recipe by Mae Rabenius from a cookbook produced by Faith United Methodist Church in Phoenix. mix flour and salt. In a small bowl. don't fret:it will soon harden. When relatively hard. Difficulty:easy. beat eggs. 1/2 minute on the other. then turn over again and remove after a few seconds. if the middle looks somewhat gooey. no one will even know.Drop small clumps (about 1 T) and cook like pancakes:about 1 1/2 minutes on one side. : Precision:approximate measurement OK. In a large mixing bowl. Chocolate Peanut Butter Bars Yield: 36 Servings 2 cPowdered sugar 2 cGraham cracker crumbs .
10g fat. 1 mg chol with margarine. spread the melted chocolate over the top. Makes 36 bars Per bar: 173 cal.149 1 cSmooth peanut butter 1/2 c+2 Tbsp butter or .Refrigerate at least 2 hours until the chocolate is firm. Chocolate Peanut Butter Chews Dessert.chocolate chips.Let stand at room temperature. Pat firmly into a 9" x 9" pan. 113 mg sod. 10mg chol with butter. 3g pro. Bring to a boil. peanut butter and butter in a medium size bowl until blended.margarine melted 12 oz Milk chocolate or semisweet . Cut into squares and enjoy. 18g car. 15 to 20 minutes before cutting with a sharp knife into bars. melted Have ready a 13 x 9 inch baking pan. 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. Remove from the heat and add the chocolate chips and marshmallows until melted. cracker crumbs. Chocolate Peanut Butter Cookies . Mix the powdered sugar. Add the peanuts and Rice Krispies. Scrape into an ungreased baking pan and press into an even layer.
Gradually add to the creamed mixture. eggs. In a large bowl beat the cream cheese. sugar.Bake for 15 to 20 minutes or until lightly brown. 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. . corsely . egg.cracker crust. softened 1 cSugar 4Eggs 2 tVanilla extract 1/2 cSemisweet chocolate chips . Thoroughly blend the flour and baking soda. and vanilla. blending well. and vanilla Pour half into the prepared graham cracker crust.chopped 4Reese's peanut butter cups --.cut in halves Preparation Time: 14:0 Preheat oven to 350 degrees.finely chopped 1 cChocolate fudge syrup or . Chocolate Peanut Butter Cup Cheesecake Yield: 16 Servings 1Chocolate / peanut graham .topping 1/2 cBlanched peanuts.150 Yield: 12 Servings 1 cButter Or Margarine 1 1/2 cLight Brown Sugar. Beat in the peanut butter. Add the finely ground chocolate chips to the remaining mixture and Bake for 50 minutes. Fold in the chocolate chips and refrigerate the dough for at least 1 hour. press each ball into a cookie 1 1/2-inches in diameter.with the bottom of a glass. Preheat the oven to 350 degrees F. see This cookbook 32 oz Cream cheese. cream the butter and sugar until light and fluffy. Pour the ch Refrigerate for 10 -12 hours before serving.Shape the dough into 3/4-inch balls and place on ungreased cookies sheets 3 inches apart.Remove from the oven and cool.
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. Use an assortment of dippers. Serve with fruit... or pretzels.fruit. cookies. In large bowl with electric mixer on medium. chopped --------------------------GARNISH------------------------------/3 cFresh raspberry (opt) Fresh mint sprigs . Chocolate peanut butter pound cake Yield: 12 Servings --------------------PEANUT BUTTER MOUSSE------------------------cPowdered sugar. peanut butter.. Gradually beat in chocolate syrup and milk until well blended. beat cream cheese.151 Chocolate Peanut Butter Dip Yield: 6 Servings 3 oz Pkg cream cheese. pretzels. cookies. and cinnamon until smooth. 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. 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.
propping to hold angle. remove foil.Add chocolate and whisk until mixture is smooth.Spoon in peanut butter mousse and smooth top.Heat cream and butter in med. 6 hours or overnight. spoon chocolate mousse over frozen peanut butter mousse. Fold whites into peanut butter mixture in 2 additions. Freeze until mousse is firm. Add mixture to warm chocolate and stir until mixture is smooth and slightly thickened. Chocolate Peanut Clusters Yield: 30 Servings 4 oz Semisweet chocolate 4 oz Milk chocolate 1 tOil 2 cCocktail peanuts remove . Whisk in yolks. sugar and beat until stiff and shiny. melt chocolate in top of double boiler over simmer water. (Mousse will form triangle down length of pan. but not set. about 1 1/2 hours. but still of pouring consistency. Mix together 1 1/2 cups sugar. stirring until smooth . Mix in cream. GLAZE . bowl and refrigerate until well chilled. Add peanuts and mix until coated. but not boiling water. about 1 hour. . Drop by scant teaspoons onto waxed paper.152 *Can use semisweet chocolate. Meanwhile.) Set pan in freezer. stirring just until sugar dissolves. Dissolve expresso powder in hot water in small bowl. Stir until blended. Serve directly from refrigerator.Remove pan. Tilt prepared pan lengthwise at 45 degree angle. Let cool until thickened. Makes about 30 1 1/2 inch clusters.cool 5 min. Set pan with frozen peanut butter mousse flat onto work surface. Pour glaze over mousse and smooth all surfaces. Let stand until batter is cooled to room tem. Gradually add remaining 2/3 c. Combine chocolate and oil in the top of a double boiler and melt over hot. peanut butter and cream cheese in large bowl until smooth. CHOCOLATE MOUSSE Heat cream and sugar in heavy small pan over very low heat.some of the salt by .Line -cup loaf pan with foil. saucepan over low heat until cream simmers and butter is melted. chopped PEANUT BUTTER MOUSSE . Transfer to med.Smooth top. Turn off heat. Invert loaf onto cake rack. Fold cream into chocolate mixture in 2 additions. Beat egg whites in medium bowl until soft peaks form.shaking peanuts Line a large baking sheet with waxed paper. Transfer mousse to serving platter. Beat chilled cream to soft peaks. Chill in refrigerator until firm.cover pan. Freeze until chocolate is firm.
peanuts (salted) Beat butter and sugar together until creamy. Chocolate Pecan Orange Balls Yield: 100 Servings 1 lb Pecans. Place peanut dough on top of chocolate dough.Roll out chocolate dough between two sheets of waxed paper to form a 15x10-inch rectangle. uncooked . shelled and ground 8 1/2 oz Chocolate wafers.Blend in egg and vanilla. in a large bowl. Store .Stir in oats. baking powder and salt.Wrap in waxed paper and chill several hours or overnight.(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. Mix well/ chill for 20 minutes. Starting with long side.Roll out peanut dough between two sheets of waxed paper to form a 15x10-inch rectangle. Divide dough in half.) 10 to 12 minutes. add peanuts to remaining dough. except powdered sugar. Sift together flour. blend well. soft 1 cSugar 1Egg 1 tVanilla 1 1/4 cSifted all-purpose flour 1 tBaking powder 1/2 tSalt 1 cQuaker Oats.Bake in preheated moderate oven (350 F.Add to creamed mixture. Place on ungreased cooky sheets. roll up as for jelly roll.and cooled 1/4 cFinely-chopped .153 Chocolate Peanut Whirls Yield: 60 Cookies 2/3 cButter or margarine. Shape by spoonful into round balls. removing all waxed paper.To one half.Cut into 1/4-inch slices. add melted chocolate.
Stir in pecans and Nestle Toll House semi-sweet chocolate morsels. granulated sugar. Pour evenly over baked crust. Makes about 3 dozen bars. Makes 100 balls Chocolate Pecan Pie Bars Yield: 36 Servings ---CRUST--1 1/2 cAll-purpose flour 1/2 cButter. Press into greased 13x9" baking pan. Just before servings or giving. 1/2 cup butter and brown sugar until crumbly. Chocolate Pecan Rum Balls Yield: 100 Servings 1 lb Pecans. roll in powdered sugar. beat eggs. beat flour. In small mixer bowl. Bake 12-15 minutes until lightly browned. melted ts Vanilla extract /2 cCoarsely chopped pecans pk NESTLE Toll House semi-sweet -chocolate morsels (12 oz) CRUST: Preheat oven to 350'F. cut into 2x1 1/2" bars. shelled and ground . softened 1/4 cFirmly packed brown sugar --------------------------FILLING------------------------------Eggs /4 cDark or light corn syrup /4 cGranulated sugar tb Butter. melted butter and vanilla extract. corn syrup. FILLING: In medium bowl with wire whisk. Bake 25-30 minutes until set. Cool. airtight container.154 in a tightly covered.
Chocolate Pistachio Orange Cake Yield: 12 Servings . Chill for 20 minutes. Using a teaspoon. reserve. 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. Store in a tightly covered. Loosen the meringues carefully with a small knife. drop small mounds of meringue onto the prepared cookie sheets.155 8 1/2 oz Chocolate wafers. leaving about 1 inch between mounds. Mix well. transfer the meringues carefully to a wire rack to cool completely. Let stand for several minutes on cookie shets. airtight container. Store in a tightly covered container in a dry place. Makes 100 balls. Fold in chocolate mixture and the vanilla. Cover and whirl until very finely chopped. in a large bowl. gradually add in sugar 1 tablespoonful at a time. crushed 1/2 cDark rum 1/3 cHoney Powdered sugar Combine all ingredients. Grease and flour 2 cookie sheets. Beat together the egg whites and cream of tartar in a small bowl until soft peaks form. Shape by spoonful into round balls. Just before serving or giving. until the mixture forms very stiff peaks. roll in powdered sugar. except powdered sugar. bake in the preheated oven for 30 minutes or until firm but not browned. Combine the pistachios and chocolate pieces in a blender or food processor.
Combine the cream.Moisten with half the syrup and spread with most of the Ganache.Butter a 9-inch diameter x 2 1/2 .Bring the cream to a boil and pour over the chocolate. Assembling. Preparing the Whipped Cream.Combine the water and sugar in a small pan and bring to a boil. Bake at 350 degrees F about 30 minutes. Preparing the Sponge.Let stand 2 minutes.Place the chocolate in a bowl. Preparing the Filling. reserving some for a . then fold in the pistachio mixture in two or three additions. Preparing the Ganache.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. whisking until cool. Pour the batter into the prepared pan.to . then whisk smooth and strain into another bowl.Continue whipping the whites until the whites hold a firm peak. but not set. divide the Pistachio Sponge into two layers and place one on a cardboard.Process the nuts in a food processor until very fine. Sift the cake flour over the nuts and combine. on the paper. cut to fit. 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.Refrigerate.Whip the yolks.Whip the egg whites and salt on medium speed until white and opqaque.Using a sharp serrated knife.Fold the yolks into the whites. Preparing the Syrup.Cool and stir in the orange liqueur.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. sugar and liqueur and whip on medium speed until firm. then whip in half the sugar until light in color and aerated. Increase the speed and whip in the remaining sugar.Remove from the pan and cool on a rack.Finely chop the peel and combine with the liqueur.
melt 6oz white chocolate and the chocolate chips. drizzle over pizza.157 decoration. Melt remaining white chocolate. Holding. Stir in peanuts. Pour onto a greased 10-inch pizza pan or a 10-inch circle of cardboard covered with foil. Chocolate Pots De Creme Yield: 2 Servings 1/2 cLight cream 2 oz German cooking chocolate * . marshmallows and cereal. Cover with a layer of whipped cream. Drain the candied peel and distribute evenly on the Ganache. Chocolate Pizza Yield: 20 Servings -Taste of the Country 8 oz White chocolate. Spread to even out top.Place the second layer on the cream and moisten with the remaining syrup.and green In heavy saucepan or top of double boiler. sprinkle with coconut. Yield 16-20 servings. 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. Chill. Top with cherries.Refrigerate the cake for up to 6 hours before serving.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 the outside of the cake with the shipped cream and press the shavings against the side of the cake. Place some chipped pistachios in the center and dust them lightly with confectioners' sugar.
stirring every 30 seconds. unsweetened chocolate. -cocoa frosting. Cover and chill for several hours or till firm.Using 2 T dough. and milk. mixing well. . chopped chocolate. NOTE: ~---. Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar. Stir about HALF of the hot mixture into the beaten egg yolks. on 100% power about 1 1/2 minutes or till chocolate is melted. And sweet chocolate. beaten 1 tVanilla extract 1/4 cMilk 1/4 cCocoa 2 cFlour. uncovered..Micro-cook.SELECTING THE RIGHT CHOCOLATE:You'll find three basic types of chocolate in the baking supplies department of most supermarkets--semisweet chocolate. unsifted 1x . .) *German cooking chocolate should be coarsely chopped. on 50% power for 2 to 3 minutes or till thickened. .Mix into butter mixture until thoroughly blended.Sift cocoa and flour.Stir in vanilla. is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings.In a small nonmetal bowl stir together light cream. -. ~--------------------------------------------------------------------~--.Beat in the egg.158 1 1/2 tSugar ds salt 2Large beaten egg yolks 1/4 tVanilla Whipped cream (opt.2 TCocoa 1 1/4 cConfectioners' sugar 2 TButter or margarine.Chill dough until firm enough to handle (about 30 minutes). Garnish with whipped cream. such as the German cooking chocolate used in the Chocolate Pots de Creme recipe. Pour into 2 pot de creme cups or 6-ounce custard cups.Return all to the bowl.Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in diameter by crossing the ends. leaving -inch tails. uncovered. if desired. large. Chocolate Pretzels Yield: 8 Servings 1/2 cButter or margarine 1/4 cSugar 1Egg. roll a rope about 12 inches long between your hands. vanilla.Micro-cook. The semisweet chocolate is made from chocolate that is just slightly sweetened with sugar. unbleached. stirring every 30 seconds. melted 1/2 tVanilla extract Cream 1/2 cup butter and the sugar until light and fluffy. and sweet chocolate. sugar and salt.
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. Chocolate Pudding Mix Yield: 80 Servings ---BASIC MIX--2 1/2 cInstant nonfat dry milk 5 cSugar . and 2 tablespoons cocoa in a greased 2 quart casserole. Press firmly into place. Place pretzels on greased baking sheets. and 6 tablespoons cocoa in a saucepan.159 Flip the loop down over the crossed ends. melted 1 tVanilla 1/3 cSugar 1/2 cBrown sugar. Pour water over top and do NOT stir. thin with milk.Bake pudding for 40 minutes. Bake at 350 degrees F.Stir over high heat until sugars melt and mixture comes to a boil. Make 2 dozen.. brown sugar. butter.Stir well.Pour over top of cake batter. spread with Cocoa Frosting. spreading mixture evenly in pan. 2/3 cup sugar. Gradually stir in butter and vanilla. baking powder. Mak frosting in a small bowl. for about 10 minutes.Combine 1/3 cup sugar. add milk. firmly packed 6 TCocoa powder 1 cWater Combine flour.Mix cocoa and confectioners' sugar. salt.When pretzels are cool. If frosting is too thick. and vanilla.
Mix together flour. Grease a 9 inch springform pan. Melt together butter and unsweetened chocolate in top of double boiler over simmering. Add 3 whole eggs and 3/4 cup sugar to yolks. For a chocolat-mocha flaver. 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. but add one teaspoon Vanilla bean extract and 1 tablespoon sweet butter to the pudding as it cooks. Beat in chocolate mixture at low speed. beat in flour . stirring until smooth. placing yolks in large bowl.Store mix in an airtight cannister or a tightly covered jar. stirring. not boiling water. remove form heat and pour into individural serving dishces. VARIATIONS: Cook as directed. 2-3 minutes. baking powder and salt in small bowl. Set aside. add 1 tablespoon instant coffe to the pudding mix before cooking. Pudding will thicken further as it cools. TO USE: Stir the mix in the cannister befor measuring ou 2/3 cuof the mix into a saucepan.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. until mixture thickens and comes to a boil. Continue stirring for 1 minute. beat at high speed until pale and lemon-colored. Add 2 cups milk and cook over low heat. Separate 3 eggs. reserve whites.
Meanwhile.Cut in shortening & mix with sugar. Stir in the chocolate and vanilla until melted and smooth. To assemble: Remove sides of pan from cake. stirring constantly. Bake in preheated oven 40 to 50 minutes or until cake is set in center. Place 1 layer on serving plate. Refrigerate cake. sprinkle with white sugar & serve immediately. Whisk in the cream. Refrigerate until cold and thickened for at least 2 hours. Transfer pan to a rack to cool completetly.Remove from oven. Using clean beaters and a clean medium-size bowl. Stir in water or milk until you have a moist cake. do not let boil.Place in a greased ovenproof dish. until pudding is very thick. Refrigerate until firm. Scrape yolk mixture back into saucepan. Gradually whisk some of the cream mixture into egg yolks. Whisk together sugar and cornstarch in medium-size heavy saucepan. Remove saucepan from heat. whisking constantly.Bring to a boil. about 5 minutes. Cover sides with pudding. Scrape the pudding into a bowl. Put all remaining ingredients into a pot & stir until the cocoa & sugar is dissolved. until pudding is set. Scrape into the prepared pan. cut cake horizontally into 3 equal layers.Pour boiling sauce over the cake put straight into a 355F oven for 35 minutes. Chocolate Puddle Pudding Yield: 4 Servings 3 oz White flour 1 1/2 oz Shortening 3 oz White Sugar 2 TCocoa powder.161 mixture just until blended. . smoothing top. Stir about one-third of whites into chocolate mixture until blended. Beat in the remaining 1/4 cup sugar until stiff. place plastic wrap directly on the surface. peaks form. Cook over very low heat. Add cream of tartar and beat until soft peaks form. but not dry. beat egg whites until frothy. unsweetened 5 TWater or plain soya milk 2 oz Brown sugar 2 TCocoa powder 1/2 pt Water Mix flour & cocoa together. prepare pudding. Repeat with remaining cake layers and pudding. Bring to simmering over medium-low heat. Fold in the remaining whites. spread top with 3/4 cup of pudding. Using a serrated knife.
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. Fold 2 sides over an place seam side down on chocolate sauce. Fold in 1/4 of raspberries. swirling to form crepe. for . Place cream in small saucepan. 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. Sprinkle with raspberries and garnish with mint. Stir in liqueur and vanilla. Keep warm. raspberry liqueur and suga to form soft peaks. stirring until smooth. Spoon a generous 2 tablespoons raspberry cream down center of each crepe. stirring until blended. Pour 2-3 tablespoons of batter in pan.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. bring to boil. Set aside. Gradually add cream mixture to melted chocolate. Repeat with remaining batter. Chocolate Raspberry Truffle Cheesecake Yield: 1 Serving . Crepes m be stacked and freeze well. Makes 14 crepes. Yield: 1 cup. stirring at intervals. Add cor syrup. Cook minute on each side or until golden. To serve: spoon some chocolate sauce over center of each dessert plate. Preparation of raspberry cream:Whip the cream. Serve immediately. coat with vegetable spray. Preparation of sauce: Gently melt chocolate over low heat.
seedless -----topping----6 oz Chocolate chips 1/4 cWhipping cream Combine crumbs and margarine. Prepare Topping: Melt chocolate chips and whipping cream over low heat. stirring until smooth. . press onto bottom of 9-inch springform pan well blended. Add preserves. Bake at 325 for 1 hour and 20 minutes. mix well.163 1 1/2 cChocolate wafer cookies . Garnish with whipped topping. cocoa. flour and vanilla. Loosen cake from rim o pan. sliced Heat oven to 325'. softened. Chill. sliced and toa Kiwi fruit.che (yogurt cheese .made from -) 32 oz Lowfat vanilla yogurt. Spread over cheesecake. no ge 2Egg white 3/4 cSugar 1/3 cHershey's cocoa 2 TAll-purpose flour 2 tVanilla Strawberries. Drop rounded tablespoons of chocolate cream cheese batter over plain bat do not swirl. Sprinkle crumbs on bottom of 9-inch springform pan. egg whites.divided 1 1/4 cSugar 3Eggs 1 cSour cream 1 tVanilla 6 oz Chocolate chips. Add yogurt cheese. Chocolate Ricotta Cheesecake Yield: 16 Servings 1/3 cGraham cracker crumbs 3 1/2 cLowfat part-skim ricotta . In food processor bowl or large mixer bowl process ricotta cheese until smooth. . Add eggs slowly. Blend in sour cream and vanilla. melted . pour over c speed on electric mixer until well blended.and cooled 1/3 cRaspberry jelly.crushed 2 TMargarine. sugar. raspberries and mint leaves. melted 32 oz Cream cheese.
chill thoroughly.164 process just until well blended. and then gradually stir in the milk.Add the light cream to the chilled mixture and blend well. just until smooth and well blended. Garnish with strawberries and kiwifruit.Chill thoroughly. Pour over crumbs. Makes 16 servings.Half And Half Combine the sugar and flour..Microwave on HIGH (100%) for 2 to 2 1/2 minutes. 2 Squares 1/2 tRum Extract 2 cLight Cream. in a large microwave-safe bowl. open door slightly. Chilled. Chocolate Rum Ice Cream Yield: 8 Servings 1 cSugar 2 TUnbleached All-Purpose Flour 1lg Egg. . Turn off oven. Remove from oven. blending it in. stirring frequently. or just until the mixture boils and thickens. Leave cheescake in oven for 1 hr. with a wire whisk.Broken. Slightly Beaten 2 oz Unsweetened Baking Chocolate . Cool.Freeze in a 2-quart ice cream freezer according to the manufacturer's directions. Add the rum extract. 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 . Bake 50 min or until edges are set.Blend in the egg and the backing chocolate pieces. blending well.
Beat until spreading consistency. cocoa. then spread wrong side of cookie and top with second cookie.165 1/4 tSalt -----filling----2 1/2 cConfectioner's sugar 1/4 cButter. Shape dough into two 1 1/2" thick rolls. Place slices on ungreased cookie sheet. Cool cookies. Chill for several hours. Chocolate Sauce Yield: 1 Serving 1/2 cSugar 2 TCocoa. boiling water. or 2 squares chocola . softened 1 tVanilla 2 TMilk Red food coloring Green food coloring Cream butter. add 1 c. sugar.te 1 tCornstarch Salt. Excellent for over ice cream. Makes 36 sandwiches. Vanilla. Meanwhile. If desired. combine filling ingredients except food coloring and mint or strawberry extract. Boil 3 minutes. Decorate by drawing the tines of a fork across each slice. egg and vanilla until fluffy. combine flour. Add appropriate extract to each one. divide filling half . Add to creamed mixture. Chocolate Sauerkraut Cake . In a separate bowl. Wrap in waxed paper. baking soda and salt. Bake at 375 F for 8-10 min. or until almost firm. Add 1 t.tint half pink and half green. pinch Add enough water for thick paste.
Add dry ingredients alternately with water to creamed mixture.Stir in sauerkraut. Everyone thinks that the sauerkraut is coconut. . sifted 1/2 cCocoa. . Beat with an electric mixer at high speed until smooth and creamy.Cut into squares. . unbleached. baking soda and salt. 1 oz Semisweet chocolate 3 oz Cream cheese. . oven for 35 minutes or until cake tests done.frosting. .166 Yield: 16 Servings 2 1/4 cFlour. baking 1 tBaking powder 1 tBaking soda 1/4 tSalt 2/3 cButter or regular margarine 1 1/2 cSugar 3Eggs. . CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water. one at a time.Bake in a preheated 350 degree F. Chocolate Shortcakes with Red Fruit and Whipped Cream . Cool in pan on rack. So be sure to rinse and drain the sauerkraut several times when you make this recipe. large 1 tVanilla 1 c. Combine chocolate. . beating well after each addition. Frost with Creamy Chocolate Frosting. cream cheese. . cocoa. Spread batter in greased 13 x 9 x 2-inch bakeing pan. confectioners' sugar. baking powder. and vanilla in a bowl. . set aside. water 2/3 cSauerkaraut.* creamy chocolate .Beat in vanilla. milk.Cream together the butter and sugar in a bowl until light and fluffy. softened 1 TMilk 1 cConfectioners' sugar 1/8 tSalt 1/2 tVanilla extract *Sauerkraut should be rinsed and drained thoroughly and then chopped coarsely. salt. beating well after each addition. ++++ Sift together the flour. . .Add eggs. Cool slightly. NOTE: This is one of those dishes that sound absolutely horrible. but tastes great. 1. It is also one of those recipes that is a classic but you can never find in most cookbooks. using an electric mixer set at medium speed.I have fooled my kids with this as well as seen it done on TV.
baking powder. for topping Filling 1 1/2 cWhipping cream. (optional) Recipe by: Flo Braker Place strawberries in large bowl. + 2 tbsp. Place bottom halves on dessert plates. s liced 1/3 cSugar. sprinkle with a light dusting of powdered sugar. salt into a large bowl. Cut butter into dry ingredients until mixture resembles coarse meal. in 1/4" . Set top of shortcakes on whipped cream. Set aside for at least 2 hours. orange zest. If desired. Serves 12. Topping: Whip cream with sugar and vanilla until soft peaks form. Chocolate Silk Yield: 6 Servings . stir to mix. cold 2 tOrange zest. gently pat dough to 1/2. cocoa powder. Spoon 1/4-cup mounds of dough about 2 inches apart on the baking sheet. Combine egg. sticky dough. Line a large baking sheet with parchment paper. cold 1/2 cMilk. Adjust rack to lower third of oven. baking soda. preheat oven to 400 degrees. then add raspberries and cherries. mash one-third of the berries. cold 1 TSugar 1 1/2 tVanilla 1/4 cPowdered sugar.167 Yield: 12 Servings 2 pt Ripe strawberries. stir just until it forms a soft. milk. . Bake about 20 minutes. moist. buttermilk. The dough: Sift flour. Cool shortcakes on a wire rack. add sugar.pieces 3 TSugar.to 3/4 inch thickness. Top each with berries and cherries. or more to taste 1 pt Raspberries 1/2 lb Cherries. 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. sugar. or until toothpick inserted into center comes out clean. finely grated 3/4 cUnsalted butter. Using a fork. Add egg mixture. toss again. then with whipped cream. gently toss. Sprinkle a little sugar over each mound. pitted.hulled. Let stand 1 hour. To assemble: Split shortcakes in half.
stirring frequently to prevent a skin from forming on the surface. then refrigerate at least 5 hours. cornstarch and gelatin. one at a time.Cover each cup with plastic wrap.Set the pan over moderately low heat and cook. Blend a little of the hot mixture into the beaten egg yolks. evaporated skim milk and whole milk.Remove from the heat and stir in the vanilla. combine the sugar. pressing out all lumps. or overnight.Cook over moderately low heat. Set the saucepan on a rack to cool for 10 minutes. for 3 to 4 minutes. whipped tb Chopped blanched Pistachios . then stir the warmed egg yolks back into the pan.beaten 2 tVanilla Extract ----------------------OPTIONAL TOPPING--------------------------/4 cHeavy Cream. Add eggs. whisk vigorously to blend. stirring constantly with a wooden.The mixture must not boil or the eggs will scramble. stirring constantly.Add the half-and-half. until the mixture just boils and is thickened and smooth. 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. beating 5 minutes after each addition . about 10 minutes. cocoa. 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.Blend in melted chocolate and vanilla.OR Candied Violets In a large saucepan. Ladle the mixture into 6 decorative 4-ounce pot de cr me cups or white porcelain ramekins and let cool completely.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 .
Set another cookie sheet on top and invert cake. chill for 2 hours. Still holding paper. Pour batter into pan and smooth top with a metal spatula. Cut chocolate into small pieces and combine butter and 2 tbl. and fold in remainder. Trim edges. seam inside down. Set aside. Chocolate Souffle Roll Yield: 10 Servings 5Eggs 6 oz Semisweet chocolate 2 TButter 2 TCognac. Slide cake onto work surface and let cool about 20 minutes. Beat egg whites with a pinch of salt until they just begin to hold soft peaks. pick up long edge of paper with both hands and ease cake into a curve. one at a time. Peel off paper and replace with a clean sheet. . Separate eggs. Gently stir about 1/4 of the egg-white mixture into chocolate mixture. simultaneously lift and roll cake directly onto serving platter. Run a small.Then top with whipped cream. Remove pan from heat. Combine cream and remaining tbl. (optional) * Salt 1/3 cGranulated sugar 1 cHeavy cream Powdered sugar. To roll cake. Butter and line a 10 x 15" jelly roll pan with waxed paper. Remove bowl from hot water and add egg yolks.169 on medium speed. Slide cookie sheet under cake and cover cake with a sheet of waxed paper. for garnish 1/2 pt Raspberries. or water 1 TCognac. Set bowl of chocolate over hot water and stir until mixture is smooth. sharp knife along edge of cake to loosen it. Put cookie sheet back on top and invert cake again. Remove top cookie sheet and paper. bring 2" water to a simmer over low heat. cognac and whip until stiff. Spread cream over cake. Bake until firm to the touch.for garnish (optiona 1) Heat oven to 350 F. beating thoroughly. Put . of cognac in large bowl. about 15 minutes. Lift off top pan. In medium saucepan.Pour into cool pie shell. Add sugar in slow stream and continue beating until stiff.
Serving: Garnish with raspberries.5 folks 1/2 c+ 1 tb sugar. Serves 10 Chocolate Soup Yield: 4 .* sugar .Heat the remainder of the milk to boiling point. bring again to boiling point.Cube the bread and fry golden brown in the butter. *(If the sugar substitute and fat substitute are made) Chocolate Spongecake Yield: 1 Serving .Slowly add a little until creamy.8 1/4 cStick butter =OR=1/4 cMargarine.* Combine sugar.Add a little milk until cramy.170 confectioners' sugar into a sieve and dust over roll. we use low-fat) 3Slices bread. Note: This is what you fix for your kids (even us big kids) on a cold winter's day.Heat the remainder of the milk to boiling point. stirring frequently. They (and we) love it for lunch. covered. flour and cocoa.Put under broiler and brown. if desired. Recipe can be made and refrigerated.Add vanilla and salt to taste (about 1/2 teaspoon vanilla and dash of salt). Add the toasted bread at serving time.sub may be used! 5 TFlour 2 TCocoa 4 cMilk (of course.Slowly add the cold milk mix. several hours ahead.
baking soda and salt. Shape dough into 1" balls.Makes 1 (9 inch) cake. separated 1 cSifted sugar Sift flour. flatten balls with bottom of drinking glass. (If flatter. 2" apart. Prep. crisper cookies are desired. then fold in egg yolks.Fold in sugar in small amounts. Makes about 3 1/2 dozen cookies.Fold in flour mixture in small amounts. Refrigerate 30 minutes.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. Mix in flour. Chocolate Sugar Cookies Yield: 42 Servings 3Squares BAKER'S Unsweetened . Place. Baking time: 8-10 . salt and cocoa together 4 times.) Bake 8-10 minutes or until set. Stir until chocolate is completely melted. Remove from cookie sheets to cool on wire racks.Beat egg whites until stiff but not dry. time: 15 minutes. Pour into ungreased tube pan. Chill time: 30 minutes. Stir in egg and vanilla until completely blended.Add lemon juice to beaten egg yolks and beat with rotary egg beater until thick enough to hold a soft peak. Invert pan and let cake hang in pan until cool. on ungreased cookie sheets. cut through batter with spatula to remove large air bubbles and bake in a 350 degree oven for 45 to 60 minutes. roll in additional sugar. Heat oven to 375'F.171 3/4 cSifted cake flour 1/4 tSalt 4 TCocoa 1 TLemon juice 5Eggs. Stir 1 cup sugar into melted chocolate mixture until well blended.
2. 6. Roll in finely chopped nuts in place of sugar. Microwave 1 package (14 ounces) KRAFT Caramels with 2 tablespoons milk in microwavable bowl on HIGH 3 minutes or until melted. chopped 6 oz Peanutbutter Chips Cream margarine and sugar. Make indentation in each ball. Sift dry ingridients together and add chocolate mixture alternately with milk.172 minutes. 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. fill center with your favorite jam. Make indentation in each ball. Stir in vanilla. Fill centers of cookies with caramel mixture. Frost with icing if desired. bake as directed. Bake in 400 F oven for 8-10 minutes. 7. Drop 2 " apart on ungreased cookiesheet. Bake as directed. 3. CHOCOLATE-CARAMEL SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. nuts and chips. Drizzle with melted BAKER'S Semi-Sweet Chocolate. Chocolate Swirl Cheesecake . 5. Roll in finely chopped nuts in place of sugar. Beat in egg and cocoa. stirring after 2 minutes. mix well. 4. JAM-FILLED CHOCOLATE SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed.
soft 8 oz size 1/2 cSour cream 4Eggs Preheat oven to 325 degrees 2. the remaining butter.Sprinkle coconut mixture evenly over top. melted 3/4 cSugar 1 tVanilla extract 1/2 cSugar 2 TSugar 2package Cream cheese. stir together coconut. nuts. cho Stir melted chocolate mixture into first half. with knife.Pour into pan. chopped 1/4 cSugar 3 TButter.Spoon chocolate over batter. Pour into crumb-lined pan.In a small bowl.Serve warm. 1/4 cup sugar. refrigerate. 1/4 cup sugar and 1 tablespoon of the butter.Grease baking pan. 8x8 inches.Beat vigorously for 1/2 minute. Combine over hot (not boiling) water. set aside.Bake 20 to 25 minutes. c Cool at room temperatute.Mix baking mix. melted 2 cBisquick baking mix 1/4 cSugar 1Egg 2/3 cWater 1/3 cSemi sweet chocolate pieces Melted Heat oven to 400 degrees. Chocolate Swirl Coffee Cake Yield: 1 Serving 1/3 cFlaked coconut 1/4 cNuts.173 Yield: 10 Servings 1 cSemi-sweet chocolate ships 1 1/4 cGraham-cracker crumbs 1/4 cButter. Chocolate Syrup Brownies . the egg and water. . cut through batter several times for marbled effect.
bake in a moderate oven (350f) 35 to 40 minutes. baking soda and salt together. stir.174 Yield: 1 Serving 1Egg 1 cBrown sugar. and add the sugar a Syrup.Remove from heat and stir in vanilla.Chill. sift the Stir flour. (optional) 1 tVanilla Combine sugar. and add to the sugar mixture. Cut while warm into small squares. about 15 minutes. Spread in a well-greased shallow baking tin (9" square). melted 3/4 cPecans or walnuts. chopped The egg.Add chocolate and instant coffee. Makes about 8 servings. Then fold in the butter and nutmeats. 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. Chocolate Teacake .Cool for minutes.Cook and stir over medium heat until mixture comes to a full boil and chocolate is well blended. tapioca and salt in saucepan. Let stand 5 minutes. stir in milk and beaten egg.
(NOTE: Even though the temperature of the toffee may not exceed 230F. Cook toffee until the mixture becomes quite thick: A drop of it should firm up quickly in cold water. Bake for 1 hour 10 minutes. Chocolate Toffee Yield: 64 Servings 1 cSugar 2/3 cLight corn syrup 1 1/2 cHalf-and-half 1 1/2 oz Unsweetened chocolate melted 1 1/2 tVanilla 1 pn Salt COMBINE THE SUGAR.water and drained 2 oz Chopped pecans PREHEAT OVEN TO 350F. reduce the heat to low. about 5 minutes. Stir the mixture until the sugar dissolves completely. if it firms in cold water. CORN SYRUP. add the vanilla and sugar. and 1/2 cup of cream in a large saucepan set over moderate heat. remove and cool on a rack. salt and cocoa. Add the dry ingredients in three additions. Insert a candy thermometer. Blend in another 1/2 cup of the cream. Pour into a greased and floured 7-by-5-by-3-inch loaf pan. stirring frequently. Mix in the remaining 1/2 cup cream and the melted chocolate. plumped in warm . Stir in the currants and nuts. which will cause the temperature to drop. beat until light. Cream the butter. pliable ball. Add the egg. Cool in the pan 10 minutes.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. baking soda. lest it scorch. and cook the syrup. Cook the toffee. baking powder. stirring constantly.) Quickly mix in . Sift together the flour. 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. alternating with the buttermilk. until the thermometer registers 238F. remove the pan from the heat at once. Do not over mix.
beating well after each addition. In a separate bowl. sugar and water. Let cake cool completely.176 the vanilla and salt. Whipped cream may be served thickly spread on top of cake or in a separate bowl.Melt chocolate and butter in low 200 degree oven for 10 minutes or until chocolate and butter are melted. Wrap each one in waxed paper or plastic wrap. vanilla and confectioners sugar until soft peaks form. Turn into prepared pan and bake for 15 minutes in middle of -degree oven. Sift or sprinkle powdered sugar over top of cooled cake. then cut it into 1-inch squares. Fold gently into chocolate mixture. 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. beat egg whites until stiff. Chocolate Truffle Cake Yield: 8 Servings 16 oz Semi-sweet chocolate 4Eggs. blend well. Add flour. Whip cream. then pour the toffee into a well-buttered 8-by-8-by-2-inch pan. separated. Add egg yolks one at a time. Cool the toffee completely. Chocolate Truffles Yield: 1 Serving 1 csemisweet chocolate pieces .
or coconut. Cover and chill about 1 hour or until mixture is cool. Comments: These chocolates are so spectacular. Or. .liqueur. . uncovered. candy sprinkles. If desired. place in foil candy cups. stirring after every 30 seconds. .2 oz melted chocolate (optional) 48purchased foil candy cups . on 100 percent power (high) for 1 to 2-1/2 minutes or until soft enough to stir smooth. Drop from a slightly rounded teaspoon measure onto a baking sheet lined with waxed paper. candy sprinkles. Gradually stir about half of the hot mixture into beaten egg yolk.amaretto.(optional) 1-2 oz melted white baking pieces .candy sprinkles or coconut .(6 ounces) 1/3 cbutter (no substitutes) 1/4 cmilk 1large beaten egg yolk 2 Trum. hazelnut liqueur. stirring once during cooking. your friends will think you purchased them at the candy shop. and milk. butter. Sprinkle with nuts.(optional) In a microwave-safe 4-cup measure combine chocolate pieces. praline . or coconut. Makes 48 pieces (about 3/4 pound). Stir in liquor. Return to the 4-cup measure. Microwave. brandy. orange liqueur. or orange juice. liqueur. kirsch. Beat chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy and lighter in color. uncovered.or orange juice 1.coffee liqueur. Cover and chill about 15 minutes or until mixture holds its shape. Microwave. and smooth.177 . roll balls in nuts. evenly thick. . about 1 minute or until bubbly. instead of dipping. Chocolate Truffles Yield: 16 Servings . Cover and chill about 30 minutes or until firm.(optional) 1/2 cfinely chopped nuts. or drizzle with melted white baking pieces. stirring occasionally. dip in melted chocolate.
40 minutes. Toasted 16 oz Cream Cheese. about 1 hour. until smooth.178 6 oz Semisweet chocolate * 4 TUnsalted butter ** 1/2 tVanilla extract 2Egg yolks. lightly beaten 4 TUnsweetened cocoa powder *Note: Semisweet chocolate should be coarsely chopped. Combine cream cheese. Shape level tablespoons of the chocolate mixture into balls and then roll them in the cocoa. Garnish with whipped cream. Chill. Chocolate Turtle Cheesecake Yield: 10 Servings 2 cVanilla Wafer Crumbs 6 TMargarine.Bake at 350 degrees F. melt the chocolate and butter over simmering water. additional chopped nuts and maraschino cherries. Combine crumbs and margarine. stirring frequently. Remove from the heat and stir in the vanilla.Refrigerate the truffles. melt carmels with milk over low heat.. Softened 1/2 cSugar 1 tVanilla 2Large Eggs 1/2 cSemi-sweet Chocolate Chips * *Chocolate chips should be melted.Cover and refrigerate until firm. 10 minutes.form pan. ** Unsalted butter should be cut into small pieces. gradually whisk the warm chocolate mixture into the egg yolks. Add eggs. cool before removing rim of pan. pour over pecans. mixing well after each addition. In a small bowl. Blend in chocolate.Top with pecans.. Melted 14 oz Carmels ( 1 bag) 5 oz (1 cn) Evaporated Milk 1 cChopped Pecans. press onto bottom and sides of -inch spring. one at a time. sugar and vanila. Loosen cake from rim of pan. In a double boiler. mixing at medium speed on electric mixer until well blended. .Pour over crust. if desired.Bake at 350 degrees F. In 1 /2-quart heavy saucepan.
Increase oven temperature to 425 degrees F. Bake at 425 degrees F.pudding cook and serve .Bake at 325 degrees F. pecans.Bake at 325 degrees F.variety 3 cMilk Cool whip Spread caramel topping on bottom of crust.Stir pudding mixes into milk in medium saucepan. press onto bottom of 9-inch springform pan. one at a time. 10 minutes. Melted 3 TAlmond Flavored Liqueur 2 cSour Cream 2 TGranulated Sugar Combine crumbs. mixing at medium speed on electric mixer until well blended. Garnish with cool whip.179 Chocolate Turtle Pie Yield: 8 Servings 1/4 cCaramel ice cream topping 6 oz Graham cracker crust 1/2 cPecans.Blend in chocolate and liqueur. Chocolate Velvet Cheesecake Yield: 10 Servings 1 cVanilla Wafer Crumbs 1/2 cChopped Pecans 3 TGranulated Sugar 1/4 cMargarine. Chill. chopped 2package 4 oz chocolate . Refrigerate 3 hours or until set. Melted 16 oz Cream Cheese. granulated sugar and margarine. mixing well after each addition. Combine cream sheese and brown sugar. Combine sour cream and granulated sugar. Stirring constantly.Add eggs.Pour into crust. cool before removing rim of pan. Place plastic wrap on surface of filling. Remove from heat.. Packed 2Large Eggs 6 oz Semi-sweet Chips. Loosen cake from rim of pan. pour over crust. VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for . cook on medium heat until mixture comes to full boil. Refrigerate. Softened 1/2 cBrown Sugar. stirring twice. 35 minutes.Cool 5 minutes. 10 minutes.Sprinkle with pecans.. carefully spread over cheesecake.
Beat with a wooden spoon until well blended. Try this and I think that you will like it. sugar. with an electric mixer set at medium speed. NOTE.water mocha chocolate . Frost with Mocha Chocolate Frosting. vinegar into 1 well and melted butter into the third. and vanilla in a mixing bowl. cocoa.180 almond flavored liqueur. unbleached.Pour batter into a greased 9-inch square baking pan.Bake in a preheated degree F. until smooth. hot 1/2 tVanilla extract Sift the flour. cocoa. baking soda. oven for 25 minutes or until cake tests done.Pour vanilla into well.frosting-1 3/4 cConfectioners' sugar 3 TCocoa. The vinegar was used to keep the cake from spoiling.Cut into squares. brewed. and salt together into a mixing bowl.Beat.Make 3 wells in the dry ingredients. Chocolate Waffles-Mix .Cool in pan on rack. softened butter. 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. MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar. baking 1 tBaking soda 1/2 tSalt 1 tVanilla extract 1 TVinegar 5 TButter or regular margarine 1 c. Chocolate Vinegar Cake Yield: 9 Servings 1 1/2 cFlour.Pour water over all. baking 3 TButter or regular margarine 3 TCoffee. sifted 1 cSugar 3 TCocoa.
Top will be light in color and crusty. Cake tester will come out almost clean. butter (melted and cooled). . melted and cooled 2 tVanilla 3/4 cFlour 1 1/2 cSemisweet chocolate chips 1 1/2 cChopped walnuts Vanilla . Yi Chocolate Walnut Pie Yield: 1 Serving 3lg Eggs 1 1/2 cSugar 3/4Stick (6 tablespoons) .fitted into pie pan and .Pour onto heated waffle baker and bake. melted 1/2 tBaking soda 1/4 cSugar 1/4 cCocoa *To make sour milk. vanilla and beat the mixture lightly until blended.cacao Unbaked pastry .ice cream Creme de .for a 9 inch pie. .181 Yield: 1 Serving 2 cBake it all mix 2Eggs 1 cButtermilk or sour milk* 1/2 tVanilla extract 1 TShortening.refrigerated. Sprinkle with shaved chocolate. In a large bowl. combine beaten eggs.Mix well. sugar. chocolate and walnuts. Pie is best served warm with vanilla ice cream and topped with creme de cacao.Then add flour. place 1 Tablespoon vinegar in measuring cup and fi small but batter is not smooth.Pour filling into the shell and bake at 350 degrees for 1 hour to 1 hour and 5 minutes.butter. Option: Substitute coffee ice cream for the vanilla ice cream and top with Kahlua.
. grease paper. Gradually stirin milk. stir together sugar. whisky and essence. Stir quarter of the egg white mixture into chocolate mixture.Beat in egg yolks. Run a knife around edge of cake. separated 1/4 cWhisky 1 TVanilla essence 200 gDark chocolate. leave cake to cool in pan.Beat in cooled chocolate. Beat egg whites in small bowl with electric mixer until soft peaks form.Spoon chocolate mixture into prepared tin. melted 1 cSelf-raising flour Grease deep 23cm round springform tin. Chocolate Yogurt Creme Pudding Yield: 8 Servings 1 cSugar 1/3 cHershey's cocoa 1Unflavored gelatin 1 1/3 c2% milk 16 oz Lowfat vanilla yogurt 1 tVanilla extract Raspberries. gradually beat in remaining sugar. until mixture comes to a boil and gelatin is dissolved. fresh In medium saucepan. beat until sugar is dissolved. stirring constantly. Beat butter and cup of the sugar in small bowl with electric mixer until light and fluffy. let stand 5 minutes.182 Chocolate Whisky Fudge Cake Yield: 8 Servings 180 gUnsalted butter 3/4 cCastor sugar 3Eggs. Uncover and bake a further 1 hour or until cake is cooked through. Cook over medium heat. line base with paper. covered with foil in moderately slow oven 30 mins. sliced Strawberries. fold in sifted flour.Transfer mixture to large bowl. Bake. Cool slightly. cocoa and gelatin. beat until combined. sliced. then fold in remaining egg white mixture.
Refrigerate 6 hours or until set. 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. Top with fruit. baking powder and baking soda. stir into zucchini mixture. Pour intodessert dishes.183 Addyogurt and vanilla. blend gently just until well combined. Chocolate-Banana Freeze Yield: 10 Servings 1Envelope Unflavored Gelatin 1/2 cCold Water 1/3 cSugar 1/4 cCocoa 1 cVery Ripe Bananas. cinnamon. Chocolate Zucchini Nut Bread Yield: 2 Servings 1 cSalad Oil 3Eggs 1 tSalt 1/4 tBaking Powder 1 tBaking Soda 2 oz Baking Chocolate. Melted 2 cGrated. Sift flour with salt. Mix thoroughly. Bake at 350F for 1 hr. MY NOTE: Excellent Quickbread. With a large spoon. Mashed (2 Medium Bananas) . Spoon into 2 well-greased 9" x 5" pans. along with nuts and chips. Very Moist and sweet.
Cut into slices and if desired.184 8 oz Vanilla Yogurt.as Vandermint) ------------------CHOCOLATE FUDGE FILLING----------------------/3 cGranulated sugar /2 cHeavy cream /2 oz Unsweetened chocolate tb Light corn syrup tb Unsalted butter ----------------------CHOCOLATE CREAM--------------------------- . 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. 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 . Fold in the whipped topping. over low heat.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 . stir the mashed bananas and yogurt and then blend in the gelatin mixture. sprinkle the gelatin over the water and let stand for 2 minutes to soften. stirring constantly.Stir in the cocoa and sugar. Insert wooden popsicle stick and freeze until firm.Cook. until the gelatin is dissolved. To serve peel off the paper cup.(1 Container) 1 cFrozen Non-Dairy Whipped Topping.In a medium bowl. garnish with sliced banana. Spoon the mixture into six 5-ounce paper cups and partially freeze. Thawed In a small saucepan.temperature) 2 cGranulated sugar 3Eggs 2 cSifted all-purpose flour 3/4 cUnsweetened .cocoa powder (preferably . Remove from the heat and let cool slightly.Remove from the pan and peel off the foil.
Refrigerate for up to 3 hours before serving time. tap out any excess flour. PREPARE THE FILLING:Combine the sugar. for 2 minutes.Loosen the edges with a knife and unmold. stirring constantly. drizzle the syrup over the top of the cake in a lacy design. stir in the butter until the fudge filling is smooth and creamy. Add to the egg mixture in thirds. 40 to 45 minutes.Bring to a simmer over low heat and cook. Sprinkle evenly with the chocolate chips.Peel off the waxed paper.Gradually add the sugar and continue beating until smooth. or until the mixture thickens.Top with the second cake layer and cover the top and sides of the cake iwth half of the remaining chocolate cream. butter and flour the pans.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.One at a time. stirring once or twice. alternating with the milk. chocolate and corn syrup in a small heavy saucepan.Remove from the oven and set on racks to cool for 30 minutes.Blend in the vanilla and liqueur. about 15 minutes. beat the butter until light and fluffy. In a mixer bowl.Gradually add the confectioners' sugar and continue beating until stiff.Remove from the heat.Transfer the syrup to a small bowl and let cool to room temperature. corn syrup. dot the top with the butter and let cool to room temperature. cocoa. . mixing only until blended. beat in the eggs until well-blended.Use the remainder in a pastry bag to decorate the cake as desired.Spread 1/2 cup of the chocolate cream on top of the chips. ASSEMBLE THE CAKE:Cover one cake layer with all of the fudge filling. Sift together the flour. cream.Set the cakes on a rack and let cool completely.When cool.Bring to a simmer over moderate heat. baking powder and salt. stirring frequently.Divide the batter between the two prepared pans. PREPARE THE SYRUP:Combine the cocoa.Line two 9-inch round cake pans with waxed paper. Just before serving.Reduce the heat to low and cook for 10 minutes. PREPARE THE CHOCOLATE CREAM: Beat the cream and cocoa until soft peaks form. to prevent a skin from forming. baking soda. sugar and 2 tablespoons of water in a small heavy saucepan.Bake until the tops of the cakes are springy to the touch.
Melt the chocolate chips and shortening in a double-boiler or microwave-safe bowl. covered. dip each marshmallow into chocolate ot over completely. and extract. The longer the candies sit the juicier the center will be.Place marshmallows 1-inch apart on a wax pater-lines baking sheet. Place with stem up on waxed paper-lined baking sheet. Holding onto stem. well drained 2 csemisweet chocolate chips 2 Tshortening In mixing bowl. in refrigerator. Wrap around cherries and lightly roll in hands. Store in a covered container. combine sugar. mix well. softened 1 Tmilk 1/2 talmond extract 2(8 oz. dip cherries into chocolate. or until chocolate is melted and smooth when stirred. butter. 45 to 60 minutes. each) jars .maraschino cherries with . heat together chocolate chips and shortening in a microwave oven on High about 1 1/2 to 2 minutes. immediately sprinkle colored decors or othe toppings on top. Refrigerate until chocolate is firm. Drain off excess chocolate by pulling fork across rim of cup.Store. Chocolate-Covered Marshmallows Yield: 12 Servings 1 cSemisweet chocolate chips 1 TVegetable shortening 14Marshmallows Colored decors or sprinkles In a 1-cup glass measure. . Refrigerate 1-2 weeks before serving. Knead into large ball. milk. Cover loosely and refrigerate 4 hours or over night.186 Chocolate-Covered Cherries Dessert Yield: 3 dozen 2 1/2 cconfectioners' sugar 1/4 cbutter or margarine. Using a fork. set on waxed paper to harden.stems. Roll into 1 inch balls and flatten each into 2 inch circle.
3. Cook over moderate heat to 240 degrees F on candy. 4. In saucepan.Leave plain or sprinkle with toppings as desired. Continue stirring until corn is coated and syrup loses its gloss. When mixture is cool. 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 . stirring constantly with two forks. Remove from refrigerator 1 hour before serving. corn syrup and salt. mix sugar.OR walnuts. 6.187 Variation:CHOCOLATE-COVERED FORTUNE COOKIES Follow directions above. Stir in vanilla. Add marggarine. add chocolate. when it is melted. Slowly pour hot syrup over popped corn. store in tightly covered containers. place popped corn. in it. 2. water. substituting 12-14 fortune cookies for marshmallows. 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 .thermometer.
Bring slowly to boiling. Process until smooth.chopped Combine the sugar. stirring constantly. about 5 minutes. Cool completely on a wire rack. until the sugar dissolves. cream. 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 . Sprinkle evenly with half of the chocolate pieces. Sprinkle with the remaining chocolate pieces.inch squares. and press start. with the chocolate pieces showing in the middle and on top . corn syrup and salt in a heavy. Add the vanilla. Cool for 5 minutes.You can also do this by hand or with a beater. softened /2 cConfectioners' sugar tb Kahlua have all ingredients at room temperature and place them in the machine. Pour in the remaining fudge. boil gently. Beat in vigorously until the mixture begins to thicken and lose its glossy look. Kahlua butter: place the butter. milk. almost like nougat. or Sweet Bread. Source: Magazine 1985-1987 Note: the picture of this shows the fudge to be very light in color. but the food processor is definitely easiest. sugar and Kahlua in a food processor. Remove from heat.188 1 tVanilla extract 2Extra-large eggs 2/3 cMilk -----------------------KAHLUA BUTTER---------------------------oz Unsalted butter. Program for Yeast Bread Light. large saucepan. Pour half the fudge into a well buttered 8x8x2-inch baking pan. stirring occasionally. until mixture reaches 238F on the candy thermometer or soft ball stage. Cut into 1.
Remove from heat. blending well.Vinegar And Enough Milk .Preheat the oven to 350 Degrees F. sugar and vanilla together until light and fluffy. uncooked 1 cSalted peanuts Melt chocolate and butterscotch pieces in top of double boiler over hot (not boiling) water. . Add the eggs and beat until well blended. Blend in the cocoa mixture.Or A Mixture Of 1 . Chocolatetown Special Cake Yield: 12 Servings 1/2 cCocoa 1/2 c.Use Dried Buttermilk .Drop by teaspoonfuls onto waxed paper. mixing well. Chill.Grease and flour two 9-inch round baking pans.Bake for 35 to 40 . stir in oats and peanuts. baking soda and salt.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.In a larger mixer bowl. alternately with the buttermilk. dividing evenly. cream the shortening. to the creamed mixture. Add. Pour the batter into the prepared pans.To Equal 1 1/3 Cup) --------------------------FROSTING------------------------------One Bowl Buttercream -Frosting Stir the cocoa and boiling water together in a small bowl until smooth and set aside.189 Chocolate-Scotch Drops Yield: 30 Cookies 6 oz Semi-sweet chocolate pieces 6 oz Butterscotch pieces 1 1/2 cQuick Quaker Oats.Combine the flour. stirring occasionally.Tb Plus 1 Ts White .
or mix them in a food processor fitted with the metal chopping blade for about 30 seconds. Reroll the scraps and cut as many meringues as possible. With a 1 1/2-inch cutter dipped in 10X sugar. Chunky Triple-chocolate Cookies Yield: 48 Servings 8 oz Semisweet chocolate 3 oz Unsweetened chocolate 1/2 cButter (unsalted) 3Eggs. Space the meringues about 1 1/2 inches apart on baking sheets. store them in airtight containers. until cold. carefully loosen them. well-dusted with powdered sugar.Cool for 10 minutes in the pans then remove the cakes and cool. then. room temperature 1 1/2 cSugar 2 tVanilla . When they are cool. Cool the meringues for about 5 minutes on the baking sheets. until it is /4-inch thick. The baking sheets should be liberally dusted with flour. comes out clean.covered rolling pin. Beat all the ingredients together at the highest mixer speed for about 1 minute. With a stockinette. on wire racks. The mixture will be about as thick as fondant. Transfer them to wire racks. Bake them uncovered for 15 minutes.190 minutes or until a wooden pick. cut the meringue into small circles. also liberally dusted with 10X sugar. 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. Frost with One Bowl Buttercream frosting and garnish as desired. inserted in the center. with a spatula. roll the mixture on a board.
Stir in chips and nuts. softened 1 1/4 cSugar 1/4 tSalt 5Large eggs 1 1/3 cFlaked coconut (3. Makes 4 dozen. and vanilla..Loosen cake from rim of pan. melted 2 oz Unsweetened baking chocolate 2 TMargarine 16 oz Cream cheese. sugar and margarine. Beat in chocolate mix. Stir into chocolate mix until just combined. Cool. press onto bottom of 9-inch spring. Combine flour. chopped 4 oz Semisweet chocolate. 2 minutes. Melt chocolate with butter in double boiler. melted Preheat oven to 325 F. Beat eggs with sugar until ribbon forms when beaters are lifted(10 minutes).191 2/3 cFlour 1/2 cBaking powder 1/4 tSalt 1 1/2 cSemisweet chocolate chips 1 1/2 cWalnuts. Grease 3 cookie sheets. Drop batter by teaspoonsful 2 inches apart on cookie sheet.5 oz can) 1 cSour cream 2 TSugar 2 TBrandy Combine crumbs. Dip one side of cooled cookies in melted chocolate. cool befor Cream Cheese Chocolate Cake . baking powder and salt in bowl.fo Bake at 300 degrees F. Bake 7-8 minutes until barely firm and tops are slightly cracked. 5 minutes. Cool on sheets. Coconut Chocolate Cheesecake Yield: 10 Servings 1 cGraham cracker crumbs 3 TSugar 3 TMargarine. then on wire racks.
Top with second layer and frost sides and top with remaining frosting. oven for 35 minutes or until cakes test done. Blend 1/4 cup shortening into remaining chocolate mixture.192 Yield: 12 Servings 2 cCake flour. baking soda. Combine cream cheese. beating well after each addition. Place one layer on serving plate and spread with frosting. until light and fluffy. Reserve for frosting. Blend 1 T milk into the reserved chocolate mixture for frosting. one at a time. Remove 2 cups of the chocolate mixture and cover with plastic wrap. Add eggs. beating well after each addition.Bake in preheated 350 degree F.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.finely crushed 1 TSugar 1/3 cButter or margarine. Beat.Blend until smooth. large 3/4 cMilk 1 TMilk Sift the cake flour. sifted 1 1/2 tBaking soda 1 tSalt 6 oz Cream cheese 1/2 cVegetable shortening 2 tVanilla extract 6 cConfectioners' sugar. 1/2 c shortening and vanilla in a large mixing bowl. sifted 1/4 c. Remove from pans.Cool in pans on racks for 10 minutes. cool completely on racks. softened 1 cSugar 1/3 cHershey's european style co 2Eggs 1 cDairy sour cream 2 tVanilla extract . Creamy Chocolate Cheesecake Yield: 10 Servings 1 cSalted or unsalted pretzels . melted 16 oz Cream cheese. beating well after each addition. with an electric mixer set on high.Spread batter in 2 greased and waxed paper lined 9-inch round cake pans. Add dry ingredients alternately with 1/4 cup of milk. and salt together and set aside.
melt chocolate chips and butter together until smooth.193 Recipe by: Hershey's add Heat oven to 350F. Bake 35 minutes. Remove from oven. MD ---BROWNIES--1 cSugar 1/2 cButter 4Eggs. leave cheesecake in oven 20 minutes without opening door. Preheat oven to 350 . Add eggs. Cool in pan. Press mixture firmly on bottom of buttered 13/9/x2" baking pan. in medium bowl combine crushed pretzels and tbsp sugar. Garnish as desired. Add flour and salt and mix well. Spread over cooled brownies. Prepare cheesecake using recipe above. make mint layer by mixing together sugar. Stir in sour cream and vanilla. Silver Spring. Pour into pan. Bake at 350 for 30 minutes. blend well. beaten 1 cFlour 1/2 tSalt 1 tVanilla 1cn (16 oz) chocolate syrup -------------------CREME DE MENTHE LAYER-----------------------. Press mixture on bottom of 9" springform pan. Cool completely. Terria Upshur. In large mixer bowl beat cream cheese until smooth and fluffy. beating well after each addition. cream sugar and butter. Cool and spread thinly over mint layer. For crust. In a large bowl. Remove from oven. Bake 8 minutes. Bake as directed. . Cool completely. cool slightly. stir in butter. Creamy Chocolate Cheesecake Squares ~ Double ingredients above for pretzel crust. Bake 35 minutes or until edges are set (edges may crack slightly). Creme de Menthe Chocolate Squares Yield: 24. While brownies are cooling. To make glaze. one at a time. Pour batter into greased 9 x 13-inch pan. cover and refrigerate.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. Blend in vanilla and chocolate syrup. Add beaten eggs and blend well. Turn off oven. creme de menthe and butter. Gradually beat in 1 cup sugar and cocoa.
stir in cocoa until smooth.Gradually add remaining 10x sugar and beat until stiff peaks form.pecan cookie crust.Thaw at room temperature for two hours. . melted -----chocolate chees ecake.fudge. In a large bowl.*Gently* fold in egg whites (#4). set aside. Dark and Dense Chocolate Mousse Yield: 10 Servings 3/4 cSweet butter 1 1/2 cCocoa 1 cHeavy cream.Remove from 'fridge' about 30 minutes before serving. 1 1/4 c10x sugar 3 T10x sugar 2 TCognac 1 1/2 TStrong coffee Melt butter. c ookies* 1 tUnsalted butter. cool.Mix in cognac and coffee.Cover and chill overnight. .194 Chill until ready to serve. These brownies freeze well. Whip cream in chilled steel or glass bowl until stiff. 1 cPecan pieces 6Deep dark chocolate . well-chilled. Spoon into serving bowl. . 6Eggs. beat egg yolks with 1/2 c 10x sugar until light and fluffy. Gently fold cocoa mixture (#1) into egg yolk mix (#3). Beat the egg whites until foamy. Cut into small squares. Dark Chocolate and Pumpkin Cheesecake Yield: 12 Servings -----chocolate .Set aside. room temperature. *Gently* fold in whipped cream (#2).
195 -8 oz Semisweet chocolate. Toast the pecan pieces on a bak Coat the bottom of a 9-by 3-inch springform pan with 1 tsp melted butter. broken . softened 3/4 cGranulated sugar 2 TAll-purpose flower 1/2 tSalt 3Eggs 1 tPure vanilla extract 1 cPumpkin. the flour. . Gently press down The cheesecake can now be released from the spring form pan. puree 1/4 tGround cinnamon 1/4 tGround allspice 1/8 tGround cloves -----semisweet . Remove from the heat and stir until smooth. 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.chocolate ganache. 3/4 cup sugar. and 1/2 tsp Scrape down the bowl. Place l pound softened cream cheese. Dark Chocolate Brownies Yield: 16 Servings 2/3 cUnsalted butter 2 oz Unsweetened chocolate cut . Add 3 eggs one at a time. softened 3/4 cGranulated sugar 1/2 tSalt 3Eggs 1 tPure vanilla extract -----pumpkin cheesecake----2 tUnsalted butter. To prepare the chocolate cheesecake.oz pieces 1/4 cBrewed coffee 3/4 lb Cream cheese.into small pieces 2 oz Semisweet chocolate cut . To prepare the pumpkin cheesecake. 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. Preheat the oven to 325 degrees Fahrenheit. 3/4 cup sugar.into small pieces 1 cGranulated sugar . melted 1 lb Cream cheese. and 1/2 tsp salt in t Keep at room temperature while preparing the pumpkin cheesecake batter. coat the inside of a 9-by 1 1/2 inch cak Set aside until needed. Place 3/4 pound softened cream cheese.
salt.196 3/4 cLight brown sugar. + 2 T 2 TCocoa powder. sliced. toasted chopped 1Almonds. vanilla and nuts. whole MERINGUE LAYER Meringue:Combine egg whites and sugar in the top of a double boiler.OR pecans PREHEAT THE OVEN TO 375F. unsweetened 1 TButter. Bake the brownies uncovered for 35 to 40 minutes.Pour into mixing bowl and beat about 15 minutes at medium speed. Spread the batter into a well-buttered 9-by-9-by-2-inch baking pan. Death By Chocolate Yield: 6 Servings 1/3 cEgg white 3/4 cSugar 2 TCocoa powder. Melt the butter with the four squares of chocolate in a large saucepan over low heat. eggs (one at a time). additional 12Hazelnuts.Remove from heat. Remove the pan from the heat and mix in the granulated and brown sugars. beaten 3/4 cSugar 1 1/2 cFlour. Heat to lukewarm. pushing it well into the corners and smoothing the top. until stiff. Cut them into large squares. stirring often. packed 3Jumbo eggs 1 1/2 cSifted all-purpose flour 1/2 tSalt 2 tVanilla 1 1/2 cCoarsely chopped walnuts . or until the brownies feel fairly firm and begin to pull away from the sides of the pan.Quickly fold in the cocoa to prevent the meringue from falling. flour. Cool the brownies in the upright pan on a wire rack for at least 30 minutes.Grease a 10" springform . unsweetened GENOISE 10Eggs. 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.
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. Genoise: Grease a 10" x 3" round baking pan. Beat the egg whites until soft peaks form. Decorate the top with hazelnut roses by placing the whole hazelnuts evenly around the top of the cake. then place almond slices around each hazelnut to resemble petals. Lightly fold a quarter of the beaten egg whites into the chocolate. Add yolks. Remove from pan. 3. Heat to lukewarm. Chill. Bake at 250 degrees for 2 hours.197 pan. at least four to six hours. room temp. Remove from the heat. Top with the second layer of cake. Mousse: Melt chocolate in the top of a double boiler over simmering water.Pipe meringue through a pastry bag using the round tube. spoon remaining ganache on the cake. Decadent Chocolate Bread Pudding Yield: 12 Servings 1 1/4 cHeavy cream 1/2 cPlus 2 T sugar 10 oz Finely chopped semi-sweet . or until the cake springs back when lightly touched and a toothpick comes out clean.Pour into the prepared pan and bake at degrees 35 to 40 minutes. Cut the chocolate Genoise into two 1/4" slices.Sift the flour and cocoa into the batter and fold to combine. Combine beaten eggs and sugar in the top of the double boiler.Blend well.Spoon the remaining mousse over the cake and chill until set. beating well . Fold in the remaining egg whites.Cool thoroughly. Carefully line the sides of the cake with chopped toasted almonds. Pour into a mixing bowl and beat on high speed about 10 minutes. Place one slice over the ganache and meringue layer. cut . lightly but thoroughly.chocolate or chips 6Egg yolks 5 oz Butter. Assembly: Spoon half the ganache over the meringue layer in the pan and smooth evenly over the surface.Beat in the egg yolks. Cover with about half the mousse. or until the batter forms a ribbon. Allow to cool in the pan. starting from the center and working out toward the sides until the bottom is completely covered. line with parchment paper. forming a spiral on the bottom of the springform pan. Ganache: Heat chocolate and cream together in the top of the double boiler over simmering water until the chocolate melts. and grease again. line with baking parchment. and grease again. one at a time. and remove from the heat. reserving the rest of the cake for another use. 2. one at a time. Add the chopped chocolate (or chocolate chips) stirring until completely melted and blended well. Remove pan from the heat and cool. Just before serving.
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
sifted 1 1/4 cCocoa powder. Store loosely covered at room temperature. Top with whipped cream or Chocolate Brandy Cream.m lk. Cool.Blend in the vanilla and then add the eggs a few at a time. Cut into bars.On low speed.201 1/3 cVegetable oil 1Egg 1 cNuts.Pour pie filling into backed and cooled pie shell and chill 2 to 4 hours before serving. cook and stir until chips melt. beat cake mix. . Pour evenly over prepared crust. can 6 oz Chocolate chips. oil and egg over medium speed until crumbly. chopped 14 oz Condensed (not evaporated) . scraping the bottom and sides of the bowl often to ensure even mixing. In small saucepan. Add nuts. add the sifted cocoa and beat until smooth.to room temp (about 2/3 lb) 1 3/4 cConfectioners' sugar. Over medium heat. baked . semisweet 1 tVanilla extract ds salt Preheat oven to 350 degrees.beaten Whipped cream or Chocolate . Bake 25 to 30 minutes or until bubbly. Double Chocolate Ice Box Pie Yield: 8 Servings 110-inch pie shell.Beat until smooth. sifted 2 tVanilla 7Eggs. Reserving 1 1/2 cups crumb mixture. cream together the softened butter and the confectioners sugar until smooth. Top with reserved crumb mixture. In large mixer bowl. combine remaining ingredients.& cooled 2 1/2Sticks butter softened . press remainder firmly on bottom of greased 13 x " baking pan.Brandy Cream ( see recipe) In the bowl of an electric mixer. scraping down the bottom and sides of the bowl carefully after each addition.
Unbleached 3/4 tBaking Soda 1/2 tSalt 1/2 cButter. brown sugar.topping 1 TChocolate syrup 1 oz Chopped toasted almonds 2Cherries. set aside.Cool completely on wire racks. Granulated 1/2 tVanilla Extract 1Egg. In a small mixing bowl. spoon 1/4 of the pudding mixture. and vanilla extract.Stir in remaining 3/4 cup of mint-chocolate chips and nuts. +++ Preheat oven to 375 degrees F. cool to room temperature. Remove from heat.Bake at degrees F. Softened 1/2 cBrown Sugar. Drop by rounded tablespoonfuls onto ungreased cookie sheets.In a small bowl. In to each of four 4 oz dessert dishes. Chopped *Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided in half for this recipe. stir until smooth. mix together the nondairy topping and the . Large 1/2 cNuts. baking soda and salt. cut in half Using milk. remove from cookie sheets.In a large bowl. combine butter. Gradually blend in the flour mixture. Double Chocolate Nut Treat Yield: 4 Servings 2 cSkim milk or nonfat milk 1Envelope (small box) low-cal .chocolate pudding 1/2 cThawed low-cal nondairy . Allow to stand 2 to 3 minutes. * 1 1/4 cFlour.Melt over hot (not boiling) water. prepare the pudding.202 Double Chocolate Mint Chip Cookies Yield: 6 Servings 1 1/2 cMint-Chocolate Chips. sugar. 3/4 cup of the mint-chocolate chips. Add melted chips and egg. beat until creamy. for 8 to 10 minutes. Set aside. combine flour. beat well. Firmly Packed 1/4 cSugar.
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. Cal 182 (23% from fat) / Prot 4. stir well.8g / Fat 4. stirring with a whisk.6g (Sat 3g. Refrigerate for 30 minutes.2g / Fiber 0. Yield: 4 1/2-cup servings.8mg / Sodium 126mg / Calcium 138mg Double Chocolate Souffle Yield: 6 Servings 6 oz Semi-sweet chocolate 1/2 cMilk 1/2 cSugar . chopped 1 tVanilla extract Combine first 5 ingredients in a saucepan.2g / Chol 8mg Iron 0. Sprinkle each dessert dish with 1/4 of the almonds and top with 1/2 cherry. Mono 1. Poly g) / Carb 31. Pour into a bowl. stir in vanila. Put 1/4 of this mixture on top of the pudding mixtures and set aside. Bring to a boil over medium heat.203 chocolate syrup. cook 1 minute. Gradually add milk.4g. Remove from heat. stirring constantly. Add chocoloate. stirring constantly. cover and chill 2 hours.
beat in egg yolks one at a time.Set aside.Set the bowl over simmering water and whisk the mixture constantly until it is hot.reserve. about 35 minutes. Remove from heat.chopped in small pieces cHeavy cream Serves: 8-12 Preheat oven to 350 F.Coat the pan with flour.in small pieces 5Eggs 1/3 cSugar 1 tVanilla extract --------------------------FROSTING------------------------------oz Semi-sweet chocolate tb Butter. Let cool. Fold in grated chocolate pieces. To prepare cake.Remove it from the heat and stir in both chocolates. tapping out the excess. Serve at once. Pour in souffle mixture. Double Dark Chocolate Cake with White Chocolate Sauce Yield: 10 Servings ---CAKE--1 cHeavy cream 10 1/2 oz Semi-sweet chocolate chopped . Melt remaining chocolate. softened tb Bourbon Eggs. and then butter it. Fold remaining whites lightly into chocolate mixture. about . sugar and vanilla in a large bowl. Bake at 350 until puffed and set. chocolate coarsely in chunks.Butter the pan. stir in milk and sugar. cut a round of wax paper or parchment to fit the bottom of a 9-inch round cake pan.in small pieces 2 oz Unsweetened chocolate chopped . separated /2 tb Sugar ---------------------------SAUCE-------------------------------oz White chocolate .204 4Egg yolks 5Egg whites pn Salt Grate **2** oz.Cover the pan and let it stand for 5 minutes. Beat egg whites stiff with salt. uncovered. Butter a 1 1/2 quart souffle dish and lightly sprinkle with sugar. Fold about /4 of whites into chocolate mixture thoroughly.Stir the mixture until it is smooth. Bring the cream to a boil in a heavy 3-quart saucepan. Combine the eggs. fit in the paper.
blending until the whites are barely incorporated.into pie .Let the cake cool for 30 minutes in the water. cooled. combine the chocolate and butter in the upper part of a large double boiler.(The sauce can be chilled. one at a time. about 8 minutes. beating until stiff peaks form. broken .baking c hocolate. To prepare the sauce.205 2 minutes. Place a slice of cake on the sauce.Gradually add the sugar.When it is completely cooled. Gently fold in the remainder with a rubber spatula. let it reach room temperature.) To assemble the cake. about 2 minutes.Add the bourbon and stir. which will take about 3 hours.Stir the sauce. Beat the egg whites to form soft peaks.Pour the batter into the cake pan and smooth the top.Fold in the remaining whites with a rubber spatula. run a knife around the edge of the pan and invert onto a serving dish.Cool to room temperature. To prepare the frosting.Chill for at least 2 hours. then remove it and place on a rack to cool completely.Pipe the mixture over the top of the cake. blending until only a few chocolate streaks remain. stir one-third of the egg mixture into the chocolate. Bake in the center of the oven for 50 minutes. whisk in the egg yolks.Add the cream and stir for a minute. or until a toothpick inserted in the center comes out clean. Easy Chocolate Cheese Pie Yield: 1 Serving 4 oz Unsweetened .Remove the pan from the heat and let the mixture cool for 10 minutes. To serve the cake. then cooled to room temperature for serving. then warmed slightly to blend it. and it is as thick as a soft meringue.Place it in a larger pan and carefully pour in boiling water to reach halfway up the sides. then high speed until the mixture has tripled in volume. then pour a small pool onto each serving plate.Remove the bowl from the heat and beat with an electric mixer on moderate.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. With a whisk.Set over simmering water and stir occasionally until they are melted. scoop the frosting gently into a pastry tube fitted with a fairly wide (Number 4) star tube.Gently remove the paper.You can chill the cake for as long as 2 days.Stir until it is melted.
6 to 8 servings. if desired. Blend in chocolate. * *Add the liqueur to taste. sugar. Microwave at HIGH (100%) 1 to 1 1/2 minutes or until chocolate is melted and smooth when stirred. Pou Easy Chocolate Fudge . Blend Makes about 1 1/2 cups of dipping sauce. thawed [cool whi 18-inch packaged crumb crust --. Melt the chocolate in a double boiler and allow to cool until tepid. SUGGESTED DIPPERS:Fresh Or Dried Fruit. Serve with additional whipped topping. cream cheese and milk until well blended and smooth. beat butter.topping.(6 oz. In small mixer bowl. Gradually blend in whipped topping. place chocolate. Vanilla Wafers. Spoon into prepared crust.(optional) In small microwave-safe bowl. Refrigerate until firm.206 1/4 cButter or margarine softened 3/4 cSugar 3 oz Cream cheese.) Additional whipped topping --. softened 1 tMilk 2 cFrozen non-dairy whipped . set aside. Easy Chocolate Dipping Sauce Yield: 4 Servings 8 oz Milk chocolate 1/2 cWhipping cream Hazelnut-flavored liqueur. Ladyfingers.
Chips (12 oz. cook on low 1 hour longer.(2 layers of four. magdalenas. butter. chopped In a large sauce pan. Can be re-heated. then place 8 pieces. or 48 pieces. * I line white candy boxes with waxed paper. Cool at room temperature. etc. cookies. then continue boiling slowly for 5 minutes. milk. combine sugar.Add chocolate chips and marshmallow cream. Blend until smooth. Dip pieces of pound or angel food cake. and salt. Cover and cook on high 30 minutes. Stir well. Remove from heat.Especially nice for teachers.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. marshmallows. cover. Easy Chocolate Fudge Sauce/fondue Yield: 12 Servings 2package Semi-Sweet Chocolate . with waxed paper between layers) into each. . Stir in vanilla and chopped walnuts. then wrap as Xmas gifts. Makes approximate 3 lbs. each) 1 1/4 cEvaporated Milk 1/4 cSugar 2 tVanilla Extract 1 TFruit Flavored Liqueur Place all ingredients in cooker. Bring to a boil. stirring constantly. Pour into buttered 13x9 inch pan. fruit pieces.
Add liqueur to remaining La Creme. 1 3 TWater 1 TVanilla extract 1 cSemi-sweet mini chocolate . line bottom and sides with waxed paper. Beat the whipping cream in a large mixer bowl. with a wire whisk. in a large mixing bowl. Cut terrine into slices and serve with topping mixture.Freeze for 6 hours or until firm. chilled Line a 9 X 5 X 3-inch loaf pan with foil and set aside. Spread into lined pan. just until stiff then fold in with the chocolate into the egg mixture. Stir in milk. Easy Chocolate Terrine Yield: 10 Servings 8 oz German sweet chocolate 1/3 cWater 8 oz Pkg cream cheese. .chips 2 cWhipping cream. Unmold and remove waxed paper. blending well.Pour into the prepared pan and cover.208 Easy Chocolate Sprinkled Ice Cream Yield: 6 Servings 3lg Egg yolks 14 oz Sweetened condensed milk.Fold in 3 C of the La Creme. Beat the egg yolks.Chill until firm. Melt Beat in vanilla and chocolate mixture. blending in the sweetened milk and vanilla. about hours. Finely chop the mini chips by hand or in a food processor and set aside. softened 1/4 cSugar 2 tVanila 12 oz Pkg whipped topping Thawed (about 4-3/4 c) 1 TMilk 2 TAlmond liqueur Lightly grease 8x4" loaf pan.
about 2 minutes.Add milk. then fold in the whipped cream mixture.Pour the mixture into the prepared pan. Mix together flour. 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.Beat with fork till well blended. Easy Double Chocolate Ice Cream Yield: 6 Servings 2 cWhipping Cream.Cover and freeze for 6 hours or until firm. butter. all purpose 1 cSugar 2 TCocoa. banana. Pour into greased 9" square cake pan. Make well in centre of ingredients. cocoa. sugar. Bake in 350F oven for 45-50 minutes or till done. . semisweet Icing sugar Preheat oven to 350F.209 Easy Double Chocolate Banana Snack Cake Yield: 1 Serving 2 cFlour. Combine the sweetened condensed milk and syrup. Cool completely. blending well.Beat the whipping cream and the cocoa together. melted 1 TLemon juice 1 tVanilla 3/4 cChocolate chips. Stir in chocolate chips. To serve. baking soda and salt. sprinkle with icing sugar. beating until stiff. unsweetened 1 tBaking soda 1/2 t-Salt 3/4 cMilk 1/2 cBanana. in a large mixer bowl. lemon juice and vanilla.
ground . Bake 35-45 minutes until done. test done. Sift into an ungreased 9x13 pan. ground 4 oz Semisweet chocolate 1/2 c. *** Can be halved and placed in a 8 or 9 inch square pan. Pour water over all. melted 2 cCold Water Preheat oven to 350oF. unbleached. Combine cocoa and sugar in a small bowl and stir into the flour mixture. Stir with a fork. Egyptian Chocolate Cake Yield: 12 Servings 1 3/4 cFlour. mix in flour with a spatula. palce the vinegar. The vanilla goes in the second hole. large 1 tVanilla extract 1/2 cMilk ---cinnamon whipped cream--2 cHeavy whipping cream 1/4 cSugar 2 tVanilla extract 1/2 tCinnamon. Make 3 holes in mixture. the flour. brewed strong coffee 1/2 cButter or regular margarine 1 cSugar 2Eggs. ground 1/8 tCloves.210 Eggless Chocolate Cake Yield: 2 Servings 3 cFlour 2 tBaking Soda 2 tSalt 2/3 cCocoa 2 cSugar 2 tVinegar 2 tVanilla 2/3 cButter or Margarine. baking soda and salt. The third hole is filled with the melted butter. In the first hole. sifted 2 tBaking powder 1 tCinnamon.
soda. Combine flour. cinnamon and cloves together.The whipped cream frosting was added later but really adds to the recipe. Combine chocolate and coffee in small saucepan.Remove from heat and cool to room temperature. place one cake layer on serving plate.Work Time 50Min . Spread with Cinnamon Whipped Cream. optional ---PER COOKIE:--103Calories 1 gProtein 6 gFat 62 mg Sodium 13 gCarbohydrates 15 mg Cholesterol Preheat oven to 325~.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. set aside. cool completely on racks. Beat in vanilla and chocolate mixture. until they are light and fluffy.Add eggs. Frost sides and top with remaining Cinnamon Whipped Cream.Cream the butter and sugar together in a mixing bowl. vanilla. NOTE: The original recipe came from a GI who found it in Egypt when he was stationed there. Bake in a preheated 350 degree F. Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. Top with second cake layer. Extra-chocolatly Chocolate-chip Cookies Yield: 30 Servings Preheat Oven to 325~ 20Min . and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. With an electric . oven for 30 minutes or until cake tests done.211 Sift the flour. baking powder.Combine cream. stirring constantly. To assemble the cake.Cook over low heat until the chocolate is melted.Use an electric mixer set on medium speed. chopped.Add dry ingredients alternately with milk to the creamed mixture. Refrigerate until serving time. Remove from pans. sugar. Cool in pans on racks for 10 minutes.Hence the name. DO NOT overbeat or you will have butter instead of whipped cream. beating well after each addition. one at a time. beating well after each addition. & salt. CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters.
Drop heaping teaspoonfuls onto ungreased baking sheets about 2"s apart. Beat until thick enough to spread. bitter squares 2Chocolate. Bake until edges are golden.Bake in 350 F oven . & beat in flour mixture.Drop by rounded teaspoonfuls onto prepared cookie sheets. light or dark 3Egg whites Spray cookie sheet with cooking spray. cocoa. add marshmallows.212 mixer set at medium speed.In large bowl. sugar. combine flour. Fairfax Chocolate Icing Yield: 1 Serving 2Chocolate. butter and vanilla. & sugars till creamy. Cook about 5 minutes. Beat in vanilla & egg. semi-sweet square 3 TButter 6 TWater 6Marshmallows 1/2 cConfectioners sugar 1 tVanilla Mix chocolate. about 12 to 15 minutes. Stir in chocolate chips (& walnuts). baking soda and salt. 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. Remove from heat. Cool completely.Stir in corn syrup and egg whites until blended (dough will be thick and slightly sticky). beat butter. Reduce to low speed. sugar and water together.
1 g protein.Bake in 350 F oven 35 minutes or until toothpick inserted in center comes out clean.In medium bowl stir sugar and water until sugar is almost dissolved. 0 mg cholesterol. Each serving provides: 0 g total fat.213 to 9 minutes or just until set (cookies will be soft when pressed). 13 g carbohydrate. Gradually add to dry ingredients. 140 Calories. 0 mg cholesterol.If desired. light or dark Confectioners' sugar (opt.Makes about 2-1/2 dozen. Add egg whites and corn syrup.) Spray 9-inch square pan with cooking spray. Pour into prepared pan.Cool on wire rack.In large bowl combine next seven ingredients. g protein. stir until blended. Do not overbake. 60 Calories. sprinkle with confectioners' sugar.Cool in pan on wire rack. 34 g carbohydrate. 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. 160 mg sodium Fiesta Hot Chocolate Yield: 4 Servings . stirring until smooth. Each cookie provides: 0 g total fat.
and stir them in until the mixture is smooth. remove cloves and cinnamon. Add the vanilla and stir it in. milk. Add the melted chocolate and coffee. and 1 stick cinnamon. Preheat the oven to 350 F.Stir in powdered sugar and vanilla. melted 1/4 cStrong coffee 1 tVanilla extract In a medium bowl place the eggs and sugar. stirring constantly. Gently fold the whipped cream into the chocolate mixture. Remove the cake from the oven and let it cool for 30 minutes.214 1/2 cCocoa 1 TFlour.Heat just to boiling over medium heat. Turn off the heat and let the cake sit in the oven for another 15 minutes. Packed 4 cMilk 3Cloves. or until eggs are light in color. cloves. Pour the mixture into a buttered 9" springform pan.Stir in brown sugar. whole 1Cinnamon Stick.Beat with molinillo. reduce heat.Bake the mousse cake in the water bath for 1 hour. Unbleached 1/4 cDark Brown Sugar. .Pour into 4 cups or mugs. and beat them together for to 4 minutes. wire whisk or hand beater until foamy. Flourless Chocolate Mousse Cake Yield: 8 Servings 6Eggs 1/2 cSugar 1 lb Semi-sweet chocolate.Remove from heat.Place the pan in a baking dish that is half filled with hot water.Simmer uncovered for 5 minutes (DO NOT boil).Broken In 1/2 2 TPowdered Sugar 1 1/2 tVanilla 1x Whipped Cream 4Cinnamon Sticks Mix cocoa and flour in 2-quart saucepan.Serve with whipped cream and cinnamon sticks. In anther medium bowl place the heavy cream and whip it until it is stiff.
Frozen Chocolate . almost brownie-like cake. no ge 1/4 cMaraschino cherries. sugar and yogurt cheese.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.3oz) 1/2 cCold skim milk Maraschino cherries. 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. Melt the chocolate first.215 "This is a wonderful.Sprinkle on some powdered sugar and serve it with vanilla ice cream.Cherry Yogurt Cups Yield: 1 Serving 1/4 cHershey's cocoa 1/4 cSugar ==yogurt cheese made from 16 oz Lowfat vanilla yogurt. dense. (1. halved Almonds. stir until well blended. . chopped (optional) Line muffine pan with paper bake cups (2-1/2" in diameter) In medium bowl combine cocoa. finely 1/4 cSliced almonds 1/2 tVanilla 1/4 tAlmond extract 1Whipped topping.
Spoon yogurt into prepared colander. 15 to 20 minutes. spread. almonds. Wrap well and store in freezer. Using a knife. Before serving allow to stand at room temp about 5 minutes. Frozen Chocolate Banana Pops Yield: 1 Serving 3Bananas. cover. Wrap tightly in plastic wrap or in a plastic freezer bag and freeze till firm. Cover.Line a non-rusting colander or sleive with a lrg piece of double thickness cheesecloth. Inset a wooden stick into the cut end of each banana piece. Remove yogurt from cheesecloth. Gradually fold whipped toppinng into cocoa mixture. mixture will freeze immediately. on high 1 1/2 minutes or till chocolate is melted when mixture is stirred. Frozen Chocolate-Peanut Butter Pie Yield: 8 Servings 1 1/2 cHeavy cream 4 oz Semisweet chocolate squares . freeze until firm. combine chocolate chips and peanut butter. semisweet 1/3 cPeanut butter Peel bananas. about 24 hours.In small microwavable bowl. Wrap in wax paper or plastic wrap and freeze till mixture is set. discard liquid.cut-up .216 Stir in cherries. ripe 1/3 cChocolate chips. vanilla and almond extract. cut each crosswise in half. Refrigerate until liquid no longer drains from yogurt. place colander over a deep bowl. In] small deep bowl. Prepare as pkg directs. 2 hours or overnight. 'To make yogurt cheese. Makes 12 servings. Spoon into bake cups. Heat in microwave oven. mixture evenly over bananas. combine topping mix and milk.
.Bake 8 minutes. Spread filling evenly over chocolate mixture in crust. 1 to 2 mins. Cut into wedges to serve. Whip remaining 1 cup cream until stiff. and peanut butter with an electric mixer on medium until well blended and fluffy. Meanwhile prepare filling. beat cream cheese. Freeze 6 hours or overnight. Freeze 1/2 hour. chilled oz Semisweet chocolate . Freeze 1/2 hour. Press mixture firmly onto bottom of pan. until melted and smooth when stirred. Wrap tightly and store in freezer. In a medium bowl.finely chopped oz Unsweetened chocolate finely chopped Egg yolks /4 cSugar /2 cFrangelico liqueur /4 c Chilled whipping cream -------------------WHITE CHOCOLATE MOUSSE-----------------------/4 cWhipping cream oz White chocolate. Let cool slightly.coarsely chopped tb Unsalted butter For crust:Preheat oven to 350 F.Pour butter over. melted -------------------DARK CHOCOLATE MOUSSE-----------------------oz Semi-sweet chocolate . In a small glass bowl. . Transfer pie to refrigerator 1 hour before serving. chopped tb Frangelico liqueur /3 cWhipping cream. chopped Preparation Time: 0:42 1.Mix all crumbs in bottom of -1/2-inch springform pan. Then carefully spread remaining chocolate mixture over top and sprinkle peanuts over surface. beat half of whipped cream into peanut butter mixture until well mixed. then fold in remaining whipped cream.217 Cocoa graham crust (recipe . Spread half of chocolate mixture over bottom of Cocoa Graham Crust.softene 1 cPowdered sugar 3/4 cPeanut butter 1/4 cPeanuts.Mix with fork until well-blended. combine 1/2 cup cream and chocolate. or until set.follows) 1package (8 oz) cream cheese. Heat in microwave on High 1 to 1 1/2 mins. powdered sugar. Frozen Double Chocolate Mousse Yield: 10 Servings ---CRUST--2/3 cChocolate wafer crumbs 1/3 cGraham cracker crumbs 1/4 cUnsalted butter.
1 cup sugar 1 (15oz) can sweetened condensed milk (not evaporated) 1/2 cup water 1 (6oz) pkg semisweet chocolate pieces 1 (6oz) pkg butterscotch flavored pieces 1/4 cup butter or regular margarine 1 tsp vanilla 1 cup chopped walnuts Combine sugar.Using electric mixer. smooth top.Blend in Frangelico. Spoon into parchment cone or pastry bag fitted with small plain tip.Freeze until chocolate sets. Stir 2 ounces of semisweet chocolate and butter in heavy small saucepan over low heat until melted and smooth. Cook over medium heat.Release pan sides from mousse.218 Cool crust on rack.Fold 1/3 cream into white chocolate mixture.Smooth sides of mousse with icing spatula. Gently fold in remaining cream. For dark chocolate mousse:Stir both chocolates in double boiler over barely simmering water until smooth and melted. For white chocolate mousse:Bring 3/4 cup cream to boil in heavy small saucepan. Cool completely. Fudge ( Chocolate Butterscotch ) Yield: 36 Servings A super easy fudge to make because the electric mixer does all of the Beating.Run knife around edges of pan to loosen.Cool to lukewarm. Pour over dark chocolate mousse. Whip cream in another bowl until soft peaks form.Return to freezer. An original recipe from a Georgia homemaker. about 30 minutes. beat yolks to blend in large bowl.Finely chop white chocolate in processor. water. about 10 minutes.Cool to lukewarm.Freeze until top of mousse sets.stirring .Gradually add sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Stir Frangelico into white chocolate mixture. Cover with plastic wrap. using electric mixer.) Cut frozen mousse into wedges to serve.Transfer to medium bowl. Freeze until set. whip 1 1/3 cups cream in medium bowl until peaks form. sweetened condensed milk.Fold /3 of cream into chocolate mixture. chocolate and butterscotch pieces in 3 quart heavy saucepan. Cover mousse and freeze at least 24 hours.(Can be prepared 2 days ahead.Reduce heat and simmer 2 minutes. then melted chocolate. about 1 minute.She combined three different fudge recipes and came up with this fast fix fudge that doesn't require refrigeration. smooth top. Pipe chocolate in decorative pattern around edge of mousse.Pour hot cream through feed tube and blend until mixture is smooth. Pour mixture into crust.Gently fold in remaining cream.
combine butter and vanilla in mixing bowl. Beat with electric mixer at high speed until mixture starts to thicken.Add the butter without stirring and cool to lukewarm. Stir in walnuts. 110 degrees F. (Watch carefully as this fudge has a short beating time. stirring constantly. While warm.Makes 36 pieces.Add the vanilla and peanut butter then beat until the mixture begins to thicken and lose its gloss. 1 pk Combine the sugar.Spread into greased 9 inch square baking pan.219 constantly. Fudge ( Chocolate Marshmallow ) Yield: 6 Servings 1lg Can Evaporated milk 1/4 lb Butter 4 cSugar 2package Chocolate pieces . until the mixture boils.Remove from the heat. Continue boiling without stirring to the soft-ball stage (243 degrees F on the candy thermometer). Makes about 3 dozen squares. Pour hot mixture into bowl. to soft ball stage (234F) Remove from heat. milk and corn syrup in a heavy 3-quart saucepan and bring to a boil. Cool until firm then cut as marked. Fudge ( Chocolate Chip Peanut Butter ) Yield: 12 Servings 2 cSugar 2/3 cMilk 2 tCorn syrup.) Quickly add the chocolate pieces and turn into a X 8 X 2-inch pan. Cool and cut in 1-1/2 inch squares. mark into squares. light 1 tButter 1 tVanilla 1/2 cPeanut butter 5 3/4 oz Milk chocolate chips.
F or until it forms a soft ball in cold water.( 6 Ozs ea) 1/2Jar marshmellow cream Combine first three ingredients in saucepan and cook to 234 deg. Chill until firm. Pour into greased 8 X 13 inch pan.220 . Continue mixing with hands until fudge is smooth and shiny. 1/40th bread. Refrigerate until firm. 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. Store in refrigerator. and 1/20th fruit exchange. Cut into squares. 30 calories. Add evaporated milk and vanilla. Stir often.Mix until blended. 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. chopped . If desired add chopped nuts. Remove from heat and fold in remaining ingredients.Add cocoa and artificial sweetener. Wrap in clear plastic wrap. Mix until almost smooth and sticky. cut into 1/2 inch thick slices. 1 serving = 1/5milk. Remove from bowl and mix in Rice Krispies with hands. To serve. Shape into 2 10inch long rolls.
stirring constantly. with waxed paper between layers) into each. butter. Especially nice for teachers. then place 8 pieces. Add 1 cup milk chocolate chips and 2 cups miniature marshmallows. Store loosely covered at room temperature CREAMY DARK FUDGE Melt 2 cups of miniature marshmallows with chips and milk. Fudge ( Foolproof Chocolate ) Yield: 6 Servings 18 oz Packages semi sweet chocolate . Add 1 cup milk choco. and salt.Spread evenly into wax paper lined 8 or 9 inch square pan.late chips. Bring to a boil. combine sugar. Proceed as above. Makes approximate 3 lbs.(2 layers of four. then continue boiling slowly for 5 minutes. Remove from heat. Stir until chips melt and mixture is smooth.chips 14 oz Can EAGLE BRAND SWEETENED . (Line bottom and up sides for easy removal) Chill 2 hours or until firm. Microwave on full power (high) 3 minutes. then wrap as Xmas gifts. * I line white candy boxes with waxed paper. milk. or 48 pieces.221 In a large sauce pan. Blend until smooth. Cool at room temperature. peel off wax paper and cut into squares. Proceed as above MILK CHOCOLATE FUDGE Omit one (6 oz) package semi sweet chips. . Pour into buttered 13x9 inch 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. Stir in vanilla and chopped walnuts. CREAMY MILK CHOCOLATE FUDGE Omit 1 (6 oz) package semi sweet chips. Proceed as above. Turn fudge onto board. Stir in remaining ingredients.Add chocolate chips and marshmallow cream.
swirl fudge to marbleize. BUTTERSCOTCH FUDGE Omit chocolate chips and vanilla.Proceed as above. When chips a melted.Microwave on high for 3 minutes.Spread in the prepared pan.prepare as directed above adding 1/3 cup chunky peanut butter to batter. With wooden spoon beat until thick and glossy.MARBLE FUDGE----------------------/3 cCreamy peanut butter -----------------VARIATION . 1/2 teaspoon maple flavoring and 1 cup chopped nuts. spread into prepared pan. Variations:Marble Fudge . vanilla and nuts. Variations: Peanut Butter Chocolate . stir until well blended. Refrigerate.222 MEXICAN FUDGE Reduce vanilla to 1 teaspoon. combine corn syrup and evaporated milk. Fudge (Fast Chocolate ) Yield: 25 Squares 1/2 cKaro syrup (light or dark) 1/3 cEvaporated milk 3 cSemisweet chocolate chips 2 tVanilla 3/4 cConfectioners sugar 1 cChopped nuts (optional) ------------------VARIATION .With small spatula. Drop additional 1/3 cup creamy peanut butter over fudge in small dollops and with spatula.Drop 1/3 cup creamy peanut butter over fudge in small dollops. stir in 2 tablespoons white vinegar.omit nuts.Spread in prepared pan.PEANUT BUTTER---------------------/3 cChunky peanut butter /3 cCreamy peanut butter Line 8 inch square baking pan with plastic wrap.Prepare as above. Add 1 tablespoon instant coffee powder and 1 teaspoon ground cinnamon to sweetened milk.Stir in the confectioners sugar.Refrigerate. Refrigerate two hours or until firm. In three quart microwavable bowl. Proceed as above. Stir in chips until melted. swirl fudge to marbelize.dash salt. . Melt 2 (12 oz) packages butterscotch chips with sweetened milk.
Beat until fudge begins to thicken and loses its gloss.Yield:16 servings Diabetic Exchanges:one servings equals 3 fat. softened 2 oz Unsweetened chocolate. 3 gm protein. until mixture boils.Pour into an 8 inch square baking pan lined with foil.Cook over medium heat. unsweetened 1 tVanilla extract 1 cWalnuts.Cover and refrigerate overnight. 31 mg cholesterol. Fudge ( Sugar Free Chocolate ) Yield: 4 Servings 16 oz Cream cheese.Cut into 16 squares. Remove from heat. sweetner and vanilla until smooth. 84 mg sodium.223 Fudge ( Old Fashioned Chocolate ) Yield: 2 Pounds 3 cSugar 3/4 cMilk 3 TMargarine 2 TSyrup. Melted and cooled 24Packets aspartame sweetner (equivalent to 1/2 cup Sugar) 1 tVanilla extract 1/2 cChopped pecans In a small mixing bowl.Stir in pecans. stirring constantly. 14 gm fat. Quickly pour into greased 8x8x2'inch cakepan. until temperature reaches 238 degrees or until a small amount of mixture dropped into very cold water forms a solft ball.Cut into squares when cold. 5 gm carbohydrate. Cool to lukewarm (110 degrees). margarine. Add vanilla. stirring occasionally. which flattens on removal from water. chocolate. light corn 2 oz Chocolate.Serve chilled. also 147 calories. corn syrup. beat the cream cheese. and chocolate in heavy 3 quart saucepan. Stir in nuts. coarsely chopped Combine sugar. milk. . Then cook.
10 g fat. In large bowl. Spray a 1 1/2 qt. lightly beaten 1/2 tVanilla 1/2 cSkim milk 2 cHot water Preheat oven to 400F. Beat in egg and vanilla. Sift flour and 2 Tbsps. sugar. cocoa and the remaining 2 Tbsps. this is great with vanilla ice cream or chocolate cool whip! Each serving provides: 2 Fats. beat 1/4 cup of the sugar and the margarine until light and fluffy. 410 mg sodium. round casserole with non. self rising flour 1/4 cUnsweetened cocoa 1/3 c+ 2 tsp. In a small bowl. 5 gm protein. 36 mg cholesterol. of the cocoa into a medium bowl. 75 optional calories Per serving: 231 calories.. + 1 tsp.224 Fudgy Chocolate Pudding Yield: 6 Servings 1 c+ 2 Tbsp. 2 g dietary fiber German Sweet Chocolate Cream Cheese Brownies Yield: 16 Brownies ---BROWNIE LAYER--4 oz German Sweet Chocolate . Bake for -35 minutes. combine the remaining 1 Tbsp. Fold into flour mixture alternately with milk. 33 g carbohydrates 116 mg calcium. with an electric mixer. set aside. 1 Bread. spoon warm pudding into 6 individual serving dishes. To serve. spoon into prepared casserole. sprinkle over the mixture in the casserole. NOTE: A personal note. + 2 tsps..stick cooking spray. Carefully pour hot water over the entire mixture.sugar 1/4 cMargarine 1Egg.
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 . egg and flour until smooth.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. Mix in flour until well blended.She says.I grew up eating the chocolate frosting and husband grew up eating the . sugar. mix cream cheese. Do not overbake. Bake at F for 35 minutes or until a toothpick inserted in center comes out almost clean. Stir until chocolate is completely melted. cut into squares. Stir sugar into melted chocolate. swirl with knife to marbelize. Cool in pan. Spoon over brownie mixture. 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. Stir in nuts. "Half of this recipe comes from my grandmother.purpose flour 1/4 teaspoons baking powder 1 1/4 tBaking soda 5 oz sweet butter. In same bowl. Spread in an 8 x 8" pan. and the other half from my husband's grandmother. Stir in eggs and vanilla until completely mixed. (optional) --------------------CREAM CHEESE TOPPING------------------------oz Cream Cheese. softened 2 3/4 cBrown sugar 3lg Eggs 1 1/4 cButtermilk 1 1/4 tVanilla Bittersweet .225 1/4 cMargarine 3/4 cSugar 2Eggs 1 tVanilla 1/2 cAll-Purpose Flour 1/2 cChopped Nuts.
Heavenly Chocolate Cheesecake Yield: 10 Servings 2 cVanilla Wafers. baking powder and baking soda.Bake for about 25 minutes. Combine the vanilla and the milk. Let the mixture cool to lukewarm. until light and fluffy. beating well after each addition. With the paddle attachment.Butter three 9-inch round cake pans.Whisk the milk into the powdered sugar. When the cakes are cool. making a 3-layer cake." Preheat the oven to 350F. Add the eggs. 43 g fat (26 g saturated). Sift together the cake flour. Divide the batter evenly among the 3 pans. 123 mg cholesterol. unmold them by running a knife around inside edge of each pan and inverting onto racks. 118 g carbohydrate. 6 g fiber. all-purpose flour. BITTERSWEET CHOCOLATE FROSTING: Melt the chocolates and the butter over a pot of simmering water. Stir in the reserved cocoa paste and the vanilla. Put the components together and all that's missing is a tall glass of milk. Serves 10 to 12. cream them on medium-high speed for 2 minutes. 225 mg sodium. Add the melted chocolate mixture and stir until smooth. 11 g protein. Put the butter and brown sugar in the bowl of an electric mixer. until a cake tester inserted in the middle comes out clean. Fill and frost with Bittersweet Chocolate Frosting. Set aside to cool. 1 at a time. Melted 1/2 cSugar . PER SERVING (frosted):840 calories. Whisk together the cocoa and the boiling water in a bowl.226 cake. and stir in the dry ingredients alternate with the buttermilk. Fine Crush 1 cGround Toasted Almonds 1/2 cButter. Decrease speed to low. Sift together the powdered sugar and salt into a large bowl. making a smooth paste.
Add eggs. combine vanilla waver crumbs. Whipped Garnishes * *Garnishes to include whipped cream and chocolate shavings (optional). Unflavored Gelatin 16 oz Cream Cheese.Beat in gelatin mixture and almond extract. combine cream cheese. Melt over hot (not boiling) water milk chocolate chips. Run knife around edge of cake to separate from pan. Chill until firm (about 3 hours). beat well. remove from cookie sheet to wire rack. Pour milk into small saucepan. Softened 1/2 cSour Cream 1/2 tAlmond Extract 1/2 cHeavy Cream.Pour into prepared pan. Drop by rounded teaspoonfuls onto ungreased cookie sheet. granulated sugar.Set aside. Set aside. Cool completely. Garnish with whipped cream and chocolate shavings. packed 1 tVanilla 2Eggs 2 cHershey's milk chocolate ch 1 cChopped nuts. butter and sugar. mix well. Cook over low heat. if desired. remove rim. almonds. Fold in whipped cream.Set aside for 1 minute. sprinkle gelatin on top. In large mixer bowl. 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. optional Heat oven to 375'. and melted chocolate chips. beat butter. Stir in milk chocolate chips and nuts. In large bowl. Cool slightly. Sift together flour. brown sugar and vanilla until creamy.227 12 oz Milk Chocolate Chips 1/2 cMilk 1Env. beating well. In large bowl. stir until smooth. Gradually add flour mixture. Set aside. stirring constantly until gelatin dissolves. beat until fluffy. if desired. baking soda and salt.Pat firmly into 9-inch springform pan. Bake 9 to 11 minutes or until lightly browned. covering bottom and 2 1/2 inches up the sides. About . softened 3/4 cGranulated sugar 3/4 cLight brown sugar. sour cream.
por Applesauce 1 cSugar 1/2 cHershey's cocoa 1 tVanilla extract 1/2 cEgg substitute.Remove from heat. Cut into 16 squares (2" X 2"). Sprinkle powdered sugar over top. Cool completely. Bake 25 minutes or until edges begin to pull away from sides of pan. stir to blend.Cool in pan on wire rack. stir in cocoa and vanilla. About 4 dozen bars. * 1/2 cAll-purpose flour 1/4 cFinely chopped walnuts. Hershey's Light Chocolate Cake Yield: 12 Servings 1 1/4 cFlour 1/3 cHershey's cocoa 1 tBaking soda .228 6 dozen cookies. Bake at 375' for 20 minutes or until lightly browned. Stir in flour and walnuts. Pour batter into prepared pan.Lightly spray 8" square baking pan with light vegetable cooking spray. cut into bars. Hershey's Light Chocolate Brownies Yield: 1 Serving 6 TLight corn oil spread. stir until well blended. melt spread. Add egg substitute. opti Powdered sugar Recipe by: Hershey add * 2 slightly beaten egg whites may be substituted Heat oven to 350^.In medium saucepan over low heat. Add sugar. Pan recipe: Spread batter in greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
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. stir flour. stir in sugar. Fill and frost top. Add dry ingredients. Refrigerate. Makes 7 dozen . stir together 1 envelope dry whipped topping mix. old fashioned 1 cSugar. Add eggs and beat till light and fluffy. firmly packed 1package Chocolate chips. stir. Cool. Spray two inch round pans with cooking spray. Beat on high speed of mixer about minutes or until soft peaks form. melt corn oil spread. vinegar and vanilla to mixture in sauce pan. Gradually beat in flour mixture. Pour evenly into pans.semisweet Preheat oven to 350F. sugars and vanilla in large bowl with electric mixer till creamy. Add milk. Stir in rolled oats and then chocolate chips. 1 Tbsp Hershey's CoCoa and 1/2 tsp. granulated 1 t-Salt 1 tVanilla 1 tBaking soda 2Eggs 1 cShortening. Combine flour. In saucepan. Cook Time: Cholesterolper serving: 0 Heat oven to 350 degrees. Brush baking sheets lightly with vegetable oil. Drop batter by rounded teaspoonsfuls onto baking sheets. cocoa and baking soda. salt and baking soda on waxced paper. wisk until well blended. 1/2 Cup cold skim milk. Bake 20 minutes or until wooden pick inserted comes out clean. Cool cookies on sheets for 2 minutes. . vegetable 2 cOats. rolled. Beat together shortening. Bake in 350F oven for 8-10 minutes or till golden. Remove to wire racks to cool completely. Remove from heat. Hilary Clinton's Chocolate Chip Cookies Yield: 1 Serving 1 1/2 cFlour 1/2 cSugar. vanilla extract. In bowl. ==============Light CoCoa Frosting============= In small mixer bowl. brown.
colored sugars. candies. Bake in greased pan in moderate oven (350) for 40 to 50 minutes. Decorate with melted chocolate chips. melted almond bark.230 Holiday Chocolate Butter Cookies Yield: 3 dozen. balls with indentations. Add dry ingredients and liquids alternately in small amounts. . baking powder. soda and salt together. beat thoroughly. Fold in stiffly beaten egg white. nuts. maraschino cherries. Add beaten yolk and chocolate.) or use cookie press. candied fruit. combine all ingredients except flour and cocoa. 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. bake for 7-9 minutes or until set. etc. Shape rounded teaspoonfuls as desired. blending after each addition. softened 1Egg yolk 1 tAlmond extract 1 1/2 cFlour 1/4 cUnsweetened cocoa Heat oven to 375F. 2-3" logs. In large bowl. melted 1/4 cWater 1/2 cSour milk 1 tVanilla Sift flour. etc. (1" balls. 1/2 cSugar 3/4 cButter. Place 1" apart on cookie sheets. cool. balls flattened. separated 2 oz Chocolate. Cream shortening with sugar and honey until fluffy. Gradually add flour and cocoa until well mixed (2-3 minutes). Add 1/2 cup dry ingredients and blend. Beat at medium speed until light and fluffy (2-3 minutes).
Honey Make Mine Chocolate Sauce Dessert Yield: 1 1/4 cups . Beat in egg. melt 1/2 cup semi-sweet chocolate chips over low heat. Spread top of each cupcake with Chocolate Honey Glaze. Holiday. Birthday Cupcakes-Decorate with ready-to-spread frosting. filling each 3/4 full. beating until light and creamy. Gradually add flour mixture. mixing until well blended. cocoa. set aside. remove from pan to wire rack to cool completely. 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------. ----.231 Honey Chocolate Cupcakes Dessert. stirring until well blended. vanilla and milk. Bake at 350°F for 20 to 25 minutes. if desired. Using electric mixer beat butter until light. gradually add honey. Remove from oven to wire rack. remove from heat. Spoon batter into 12 paper-lined or greased muffin cups. or until toothpick inserted in center comes out clean. decorator frosting in tubes. baking soda and salt. Spread on cupcakes. Let cool in pan for 5 minutes. assorted small candies or candy sprinkles. Add 1/4 cup honey. combine flour.Procedure ----In a small bowl.Chocolate Honey Glaze ----In a small saucepan.
Pour into a jar. mix well.Use 1/3 Cup of mixture per cup . Microwave 1 to 1-1/2 minutes longer. Cover with a lid.butter and vanilla. Cover with waxed paper and microwave on HIGH (100%) 1 minute and stir. Serve over a handful of minature marshmallows and garnish with a dash of nutmeg.232 1/4 choney 1 csemi-sweet chocolate chips 2 Tbutter or margarine 1 tvanilla In a medium bowl. combine all ingredients. Hot Chocolate .Al Martin Yield: 1 Serving 2 oz (or 3 oz) milk chocolate 1 tButter 1/4 tVanilla 1 c1/2 and 1/2 or CREAM For each cup.Then add the half and half or cream slowly. Keep refrigerated. Stir together until completely melted and smooth. Hot Chocolate Mix Yield: 10 Servings 2 lb (1 pk) Nestles Quick 16 oz (1 Jar) Coffeemate 14 qt (1 box) Powdered Milk 2 lb Powdered Sugar Mix ingredients together and mix well. incorporating it gradually as it heats. Makes 1 serving. in a double boiler combine the milk chocolate. do not boil.
Bake at 350^ for 25 minutes or until puffed with a dry center. 8-oz carton oz Semisweet chocolate square tb Sugar tb Kahula.233 of boiling water. melted *** Or any other coffee-flavored liqueur Mix all ingredients except chocolate topping in a mixer. softened 1 tVanilla 2Eggs 2 oz Melted unsweetened chocolate Cooled. * 3/4 cSugar 2/3 cBisquick baking mix 2Eggs 2Semisweet chocolate. Pour into a greased 9-inch pie plate. carefully spread chocolate topping on top of cheesecake. CHOCOLATE TOPPING: Combine first 3 2Cream cheese packages. Cool 5 minutes. beat at HIGH speed 2 minutes. *** ts Vanilla extract * 8-oz packages. Impossible Chocolate Cheesecake Yield: One 9-inch pie. Impossible Chocolate Cream Pie Yield: 1 Pie 1 cMilk 1/4 cMargarine. scraping bowl often. Chill 3 hours before serving.** 2 TKahula.*** 1 tVanilla extract 1/2 tAlmond extract ---------------------CHOCOLATE TOPPING-------------------------Sour cream. cubed and softened ** 2 1-oz squares. 1 cSugar 1/2 cBisquick mix .
234 Heat oven to 350 F.Cover and blend on high 1 minute. Pour into plate.Top with sweetened whipped cream if desired.(200 gr package) 1/3 Melted Filling 2Envelopes unflavored gelatin 1/4 tSalt 1 TInstant coffee granules 2 cMilk 4Eggs.Place all ingredients in blender container.Bake for 30 minutes until tests done with knife. separated 1/3 cIrish cream liquer 1 lb Cream cheese 1/2 cGranulated sugar 4 oz Semisweet chocolate . pour into pie plate. 9 x 1 1/4".Cool completely.Cool completly and top with whipped cream. Bake until no indention remains when lightly touched in center.Grease pie plate. about 30 minutes.Put everything in blender for 1 min. Irish Cream and Chocolate Cheesecake Yield: 6 Servings 1 2/3 cCrushed chocolate wafers . 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.
Using large spoon. In bowl.Beat Transfer 1-1/2 cups of coffee mixture to small bowl and fold in chocolate. alternately spoon two mixtures over chocolate crust. coffee and milk. Scrub oranges well. place in a large heavy saucepan. melt chocolate in double boiler over hot water.In saucepan.Scoop out the flesh and reserve for Let soak for about 4 hours or overnight.plus extra for rol 2 TFresh lemon juice 5 oz Bittersweet .chocolate. and it freezes well too. Press into 13 x 9 inch glass FILLING.finely chopped Not unsweetened 2 tVegetable oil "I first tasted these peels in Israel. of the chocolate and the oil in the top of a double boi (Store in an airtight container for up to 3 months. . 3Oranges 2 cSugar. Add water to cove Drain and repeat the process. where they are made from the local J Line a baking sheet with wax paper. salt. Let cool.When oranges are cool enough to handle. Use knife to swirl chocolate through Israeli Chocolate-Coated Orange Peels Yield: About 80 candies. replacing the water once. stirring const Meanwhile.235 This can be made a day ahead. . Cut each shell in half. combine wafers and butter. cut Put all but 1/4 c. and cut in half. Set aside. cook gelatin. CRUST.) Jack Daniel's Chocolate Ice Cream .
Beat well with a wooden spoon 2 minutes or 1 minute if using an electric mixer. pour into an ice cream maker. stirring constantly.Slowly add yolks to remianing cream. Remove vanilla bean and add a small amount of cream to the yolks. 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. baking powder and Mixed Spice into a bowl. Turn mixture into prepared pan. Add margarine.in pieces Whipped cream Preheat oven to 325'F. stirring briskly. Melt chocolate over hot water in the top half of a double boiler or in the microwave. Immediately remove from heat and cool slightly.). broken . Blend cocoa powder with hot water and add to flour mixture. superfine sugar and eggs. (165'C.236 Yield: 999 Servings 7Large Egg Yolks 1 cSugar 1 cHeavy Cream 2 cCold Milk 1Vanilla Bean. Bake in preheated oven 1-1/4 hours or .Makes about 1 1/2 quarts. Strain through cheesecloth or a fine sieve. split 6 oz Chocolate chips 1/2 cJack Daniel's Whiskey Combine egg yolks and sugar in small bowl until smooth and lemon colored. Stir into cream mixture and strain once more. Place cream. milk and vanilla bean in small saucepan over medium heat and bring to boil. When well chilled. Sift flour. Stir in whiskey and chill. Jamaican Chocolate Cake Yield: 12 Servings 1 1/2 cSelf-rising flour 1 1/2 tBaking powder 1 tMixed Spice 3/4 cMargarine. Generously grease a 5-cup fluted or plain tube pan and dust lightly with flour.
spreading to give a smooth even coating. Stud top of cake with almonds. and cream as needed. Beat well to get all the lumps out. Boil 5 minutes. to a spreadable consistency. Let stand several hours. Melt chocolate. Add cinnamon and heat gently. Jeff's Chocolate Cream Cheese Frosting Yield: 1 Serving 8 oz Cream cheese. Place cake on a plate. Combine granulated sugar and 2/3 cup water in a saucepan. Spoon syrup over cake and let stand 2 hours. Add some cream if the stuff gets too dry. for a more bittersweet flavor. all the time!-). softened 1 cCocoa powder 4 cPowdered sugar 2Cream. or milk the cheese and butter in your mixer. Continue adding sugar. Pipe (with a pastry bag) whipped cream around bottom of cake. stirring to dissolve sugar.237 until well risen and cake begins to shrink from edges of pan. carefully spooon over cake. Sift or stir 1 cup of the sugar with the cocoa powder and mix into the cheese and butter. softened 4 oz Butter. add rum and discard cinnamon. Sometimes (OK. Carefully turn out cake onto a wire rack and cool. Remove from heat. 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 . The exact measurements for the dry stuff is unimportant.
or until a straw comes out clean. cool. Add the eggs one at a time until thick. Fold in remaining (3/4 c) sour cream.) Cream 1 1/2 c butter with the sugar until light and fluffy. After 1 hour in 'fridge'. Construction: Build layers from the bottom up as follows: Cake.Add 1/2 c 10x sugar and remaining (1/2 c) cocoa. Note: The cakes must be well-chilled before assembly. for total of six layers.You will need to slice the excess off *after* chilling. 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 . Put remaining frosting on sides. Line bottoms with greased wax paper.) III. gradually adding 3/4 c 10x sugar until stiff. 9" cake pans. Sift together flour. Repeat above twice. the layers will not stack well. or they will disintegrate under their own weight during assembly. cake. 2/3 c frosting. slowly mix in buttermilk mixture. add remaining (1 1/2 c) x sugar until soft peaks form. baking powder and cinnamon. Chill two hours before serving. beat until stiff.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. Set aside in 'fridge' (covered.After they are cooled.If the cake tops rose during baking. Remove to racks to cool.Bake about 35 minutes. IV. split each in half (see note at bottom.Stir with a wire whisk over low heat until smooth. 3/4 c cocoa.The Cake: Preheat oven to 350 degrees F. put in 'fridge'. baking soda. Gently fold in 3/4 c sour cream. and freeze immediately. II. Mix in buttermilk and coffee (dissolve coffee in an equal amount of hot water first.) Wrap each layer in wax paper or plastic wrap.Grease 3 round. Sour Cream Filling: Beat 3/4 c heavy cream.Beating on low speed. Chocolate Sour Cream Frosting: Melt remaining (1/2 c) butter. Beat remaining (1 1/2 c) heavy cream.Add cooled chocolate mixture.Beat 'til well blended. but *before* splitting into layers. 1/3 the filling.
Stir in flavorings.In a medium-size bowl combine the eggs and Kahlua.Pour the mixture into the teflon pan and place in a water bath (a pan holding the cheesecake pan. creaming well after each egg. Cool and set aside. Then loosen around with silver knife. Cream butter and sugar in large bowl of electri mixer. To bake the cheesecake:Preheat the oven to 300 F. but you might want to dust on a little powdered sugar. add the eggs in 3 parts. Lisa. sugar. scraping down the sides of the bowl after each addition. Add the milk chocolate mixture back into the cheesecake mixture and stir until completely blended. Pour into greased and floured Bundt or tube pan. Stir chocolate in 1/4 cup water over low heat until melted. blend flour. and I developed this recipe. Bake in 325 degree oven for one hour and fifteen minutes.German sweet chocolate 1/4 cWater 3/4 cMilk 1 tVanilla 1/2 tAlmond extract. one at a time. filled halfway with water). Kahlua Milk Chocolate Cheesecake Yield: 10 Servings ---cheesecake :--1 lb Cream cheese. Add flour mixture alternately with milk to creamed mixture in electric mixer. Bake the cheesecake until the center is . This cake really doesn't need a frosting. Blend well.In another medium-size bowl place the melted milk chocolate. opt. softened 1 lb Granulated sugar 1 cSour cream 7lg Whole eggs 1/2 cKahlua 4 oz Good-quality milk ch ocolate.Once the cream cheese mixture is softened and lump free. and sour cream.such as godiv. whisking them together. Cool another 30 minutes before removing from cake pan. 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. . Add melted chocolate. Another popular item when I was catering. baking powder and salt with a fork. Cool pan on cake rack for 20 minutes. In separate bowl. scraping down the sides of the bowl often. then slowly whisk in a little of the cheesecake mixture.Butter a round springform pan.239 . Add eggs. My daughter. whisking constantly to create a smooth mixture.
Cool slightly.240 solid. Place back in the refrigerator and allow to set overnight. Then chill in the refrigerator. crush the wafers and pat the crumbs into a greased 9" pie pan.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. pressing evenly ont the bottom and sides. . 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. Remove from the water bath and let the cake cool completely. peanut butter. For the topping. and fold in the hazelnuts and cornflakes. remove the cheesecake from the refrigerator and take it out of the springform pan. starting from the center and working out. and melted butted. and chill in the freezer for at least 20 minutes. Blend 1/3 cup of the whipped cream into the peanut butter mixture. whip the cream cheese until fluffy. If desired. Chill or freeze until ready to serve. Spread the mixture on the cooled peanut butter pie. For the filling. Whip the cream and vanilla until firm. Fill the pie shell. decorate the top with crushed peanuts and white and dark chocolate shavings before serving. about 1 1/2 hours. To prepare the hazelnut crust:In a double boiler melt the milk chocolate and butter and stir until completely dissolved.Take the cheesecake out of the refrigerator and pour the milk chocolate crust on top. combine all but the optional ingredients and melt them in the top of a double boiler until the chocolate melts.Remove from the heat. Slowly mix in the sugar. smooth the top. To serve: When ready to serve.
then fill it with the mousse. softened 1 cSugar. When it is fully incorporated. Chill for 4 hours.) The mousse may be frozen for up to 2 weeks. Marbled Double Chocolate Cheesecake Squares Yield: 20 Servings 1/2 cButter. then pipe whipped cream on top. Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer.241 Kit's Chocolate Mousse Yield: 12 Servings 18 oz Semisweet chocolate 2 cHeavy cream. Sprinkle on the confectioners' sugar and beat until you have firm peaks. then fold in the whites until just blended. Remove from the freezer and let it sit in the refrigerator overnight before serving. place the 4 egg whites in a clean copper or stainless steel bowl and whisk. divided 2Eggs 1/4 tSalt 2 tVanilla extract 1 cFlour. around 5 minutes.Separate 4 of the eggs and set the whites aside. 2. Chill at least 4 hours before serving. light texture. 4. add the liqueur and vanilla. Working quickly. then add the remaining cream. well chilled 6Egg 2 TConfectioner's sugar 2 TCreme de cacao 1 TVanilla extract Melt the chocolate over hot water. (Chilling it overnight intensifies the flavor. Stir until smooth. softened 16 oz Cream cheese. While the chocolate cools. 3. Beat until eggs are thick and lemon colored. Do not overbeat or the mousse will lose some of its smooth. VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe. add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. While the yolks are beating. 5. whip the cream until it forms medium-stiff peaks. until the whites start to stiffen. all purpose . This mousse can be poured into small individual serving dishes or into 1 larger dessert dish. Let it cool until only warm. preferably by hand.
such as . stirring until well blended. In a small mixing bowl. 1/4 cup at a time. Stir together flour and cocoa. Add eggs and vanilla. Bake to 40 minutes or until cheesecake is firm and top is slightly puffed.Drop tablespoons of reserved flavored batter over top. Line 8 or 9 inch square baking pan with foil. Melt the remaining white chocolate and drizzle it all over. blend well.krispies 1 cChopped macadamia nuts Red candy. set aside. Press dough onto bottom of prepared pan. . Maui Chocolate Pizza Yield: 12 Servings 12 oz Semi or bittersweet . 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.Gently pour vanilla batter. Garnish as desired. beating until soft dough is formed.To serve. melted Recipe by: Unknown Heat oven to 350 degrees F. Spread this on a pizza pan or round serving platter. 1/2 cup sugar and salt until smooth. Pour 1 cup of topping-flavored batter over dough. lift from pan using foil edges.chocolate 2 cCocoa krispies or rice .chocolat e 12 oz White (or "almond bark") . I somet pepper) and what ever I can find. It should be thin and evenly spread.Top with the red jelly candies. gently swirl with knife or spatula for marbled effect. gradually add butter to mixture. About 20 squares. cut into squares.red jelly rings.Stir melted chocolate into remaining flavored batter. beat butter. extending edges over side of pan. Note: Get creative with the toppings so it really looks like pizza. Beat cream cheese and remaining 1/2 cup sugar until smooth.242 1/2 cHershey's chocolate topping 1/4 cHershey cocoa 1/4 cSemi-sweet chips. In seperate bowl. This will kind of look like melted cheese. mix 1 cup batter with topping. over flavored batter.Coll completely in pan on wire rackl refrigerate.
and mix well. Add the walnuts and the chocolate chips. sifted 1/3 cCocoa. baking 3 tBaking soda 1/2 tSalt 1 1/2 cMayonnaise or salad dressing 1 1/2 cSugar 1 1/2 c.chocolate frosting. Bake at 325F for 30-35 minutes and then remove from oven.) Mayonnaise Chocolate Cake Yield: 16 Servings 3 cFlour.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. Mixture should be very thick and sticky. Cut into slices while still warm and return to the oven for another 5-10 minutes. vanilla and almond extracts. baking powder. mix together the sugar. oil and eggs.. unbleached.. or until slices are light brown. 1 cBrown sugar. packed 3 THalf and half or light cream 3 TButter or regular margarine . Add the sifted flour. 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. except to us! .cold water 1 1/2 tVanilla extract fluffy . Shape into two loaves and place on either side of a cookie sheet.
4 g total fat.244 1/3 cChocolate chips. stirring constantly. and butter in a saucepan. oven 40 minutes or until cake tests done.Add 2/3 cup boiling water. 4 mg cholesterol.Boil 1 minute. For cocoa mix.loses sweetness when heated.Frost with Fluffy Chocolate Frosting. stir to mix. Cut in squares. 413 mg potassium milk exchange. beating until well blended. 14 g carbohydrate. serving 113 calories. cocoa.Combine mayonnaise and sugar in a mixing bowl. dry place up to 8 weeks. FLUFFY CHOCOLATE FROSTING: Combine brown sugar.Makes 9 servings.Beat with electric mixer at high speed until of a spreading consistency. Stir in chocolate chips and vanilla. baking soda and salt. 120 mg sodium. until mixture comes to a boil. Remove from heat. about 2 minutes. semisweet 1/2 tVanilla extract Sift together flour.Beat with electric mixer at medium speed until blended. .Cover and store in a cool.Pour batter into greased 13 x 9 x 2-inch baking pan.Gradually beat in cold water and vanilla.Cook over medium heat. each 8 oz.Mix well. place 1/3 cup of the cocoa mix in a mug. in a storage container combine dry milk powder. For each serving. Add dry ingredients to mayonnaise mixutre. light cream. Bake in preheated 350 degree F. cocoa powder. 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 . Cool in pan on rack. set aside. 1/2 fat Mile-High Chocolate Cake . sugar substitute and cinnamon. 2 g saturated fat. 8 g protein.
using an electric mixer set on medium speed. one at a time. Place over hot water. beating well after each addition. vanila. Bake in a preheated 350 degree F.Let stand while mixing other ingredients. Blend until smooth. sifted 1 cButtermilk ---cocoa frosting--1/2 cButter or regular margarine 1 oz Baking chocolate 1 lb Confectioners' sugar. Sift confectioners' sugar into a large mixing bowl. oven for 25 minutes or until cakes test done. unbleached. Pour batter into 3 greased and wax paper lined 8-inch round cake pans.hot water 2 tBaking soda 1/2 cVegetable shortening 2 cSugar 2Eggs.245 Yield: 16 Servings 1/2 cCocoa. large 2 tVanilla extract 2 1/2 cFlour. Add milk to make frosting of a spreading consistency. baking 1/2 c.Cream the shoretening and sugar together in a mixing bowl. using an electric mixer set at medium speed.Remove from heat. until light and fluffy. Pour in the chocolate mixture. large 1 tVanilla extract 1 tLemon juice 3 TMilk Combine cocoa. To assemble cake. 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 . COCOA ICING: Combine butter. stir until melted. Cool in pans on racks for 10 minutes. Make a well in the center and add egg white. Beat in vanilla and cocoa mixture.Add flour alternately with the buttermilk to creamed mixture beating well after each addition. Remove from pans. place one cake layer on serving plate. Top with second cake layer and spread a layer of frosting. Spread with Cocoa Icing. cool completely on racks. sifted 1Egg white. and chocolate in the top of a double boiler. cool to room temperature. hot water and baking soda in a small bowl.Add eggs. and lemon juice. Top with third cake layer and frost sides and top with remaining frosting.
chips. stirring constantly. Stir together crumbs. corn syrup and butter. cool baked cheesecakes. softened. roasting pan. greased. remove with narrow spatula. Mocha Chocolate Cheesecake . 3-8o 1cn Eagle brand sweetened .In large mixer bowl. press equal portions on bottom of prepared cups. refrigerate. Make 2 1/2 dozen. combine popcorn and nuts.proceed as above. ~* If cooking spray is used.Bake 20 minutes or until set.conde 3Eggs 2 tVanilla Heat oven to 300^. melt 1 C. Cool. Paper-line or spray with cooking spray~* 30 muffin cups. MINI CHIP CHEESECAKES:Omit melted chips . sugar. Bake in a preheated 300 degree oven for 45 minutes stirring frequently. heavy saucepan combine chocolate chips. pour over popcorn toss well to coat. Top with remaining chips. beat cheese until fluffy. In a large. Store in an airtight container for up to two weeks. cocoa and butter. Cool completely. In small saucepan over low heat. 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.246 Chips In a large. Refrigerate leftovers.Freeze 15 minutes. Spoon batter into cups. melted 2 cHershey's mini chips semi-s 24 oz Cream cheese.Add eggs and vanilla. Cook over medium heat until mixture boils. mix well.Gradually beat in sweetened condensed milk and melted chips until smooth. Makes about 14 cups.
combine milk and instant coffee.Turn off the heat.Add the coffee. turn oven down to 300 and bake for one hour.Bake for 12 minutes. Run knife around Makes 1 9-inch Cheesecake . combine grham cracker crumbs.chips * 1/2 cMilk 1Env. melted ** 4 tInstant coffee 16 oz Cream cheese.9 inch 8 oz Semisweet chocolate 24 oz Cream cheese. 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.Remove from oven and cool. melted chocolate. Dissolve coffee in 2 tablespoons hot water.Pour mixture over crust. 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. crack the door open and leave the cake in the oven for another hour. Mocha Chocolate Chip Cheesecake Yield: 10 Servings 2 1/4 cGraham cracker crumbs 2 1/3 cButter. Preheat oven to 450.247 Yield: 1 Serving 1Graham cracker pie crust. vanilla and cream to the cheese mixture and beat until thoroughly blended.Remove from heat and cool slightly.Chill until firm (about 2 hours). . sprinkle gelatin on top Fold in whipped cream and remaining 1 cup of little bits chocolate chips. whipped 12 oz Seimi sweet choc.Beat in eggs and flour.Cool crust and grease sides of pan. Pour into prepared pan. Melt chocolate over low heat. Cream cheese and sugar together until light and fluffy. softened 2 cHeavy cream.
Slowly blend in the water.248 Muffins ( Chocolate Banana ) Yield: 12 Servings 1 cFlour 2 tBaking powder 1/2 tSalt 2 TCocoa Powder 1/3 cSugar 1 1/2 cKellogs All Bran cereal 3/4 cMilk 1/4Egg substitute or 1 egg 2 TOil 1 cBananas. Add flourmix. mixing well after each addition. or until cereal softens. Spoon batter into oiled muffin tins.Add the flour a cup at a time.Stir in the chocolate chips. Line 12 muffinpans with paper liners or spray with Pam.Mix thoroughly. 5. or when the tops are lightly browned.Bake in a preheated 350F oven for 20 to 25 minutes.Mix in the baking powder. stirring only once until combined and evenly moist. 6.salt.Add the tofu. Add egg or substitute and oil to cereal. Stir in banana. 3. Bake for 25 minutes or until muffins are lightly browned. stir together flour.Beat well. baking powder. In a medium bowl. 4. Spoon batter in muffin cups. Muffins ( Chocolate Chip ) Yield: 12 Muffins 3 TShortening 3/4 cBrown sugar 1 oz Tofu. 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. mashed(1 banana ) Preheat oven to 400 F. 2. . 7. cocoa powder and sugar. salt & cream of tartar. Combine cereal and milk in large bowl and let stand 2 minutes.
melted --------------------------FILLING------------------------------/3 cChocolate chips.Blend until just moistened.butter sandwich cookies. Combine the boiling water. . + 2 Tbsp /4 c Peanuts.Set aside. salt and sugar.Fill paper lined muffin tins full with batter. whipped . creamy /3 cSugar. melted 1/2 cMilk 1/2 cSour cream 3/4 cChopped walnuts 1/2 cChocolate chips Preheat the oven to 400 degrees F. Sifr together the flour.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. light.crushed 3 TButter.Fold in the walnuts. divided /3 cPeanut butter.Add the egg. shortening.Water. chopped Egg whites ts Vanilla cHeavy cream. sour cream and melted chocolate mixture. sprinkle with remaining chocolate chips and bake for about 20 minutes. divided tb . chocolate chips and butter and melt over low heat. milk. stirring constantly. Nutter Butter Chocolate-Peanut Butter Pie Yield: 8 Servings ---CRUST--14Nutter Butter peanut . beaten 1/3 cShortening. baking powder. semi-sweet tb Corn syrup.
glossy peaks form when the beaters are slowly lifted.Remove from the freezer 10 minutes before serving. Pull a knife across the lines at 1 inch intervals. Combine the chocolate chips.250 Prepare the crust by combining cookies and butter. add marshmallows. Pour half of the peanut butter mixture into the crust. COOL. 3 Tbsp corn syrup. Beat the egg whites until foamy. blend until just mixed. CHILL UNTIL SET. Wrap securely in aluminum foil. Drizzle the remaining chocolate in parallel lines over the filling. beating well after each addition. FREEZE UNTIL FIRM. . Pour into a bowl and stir in the peanuts.Top with the remaining filling. Return to the freezer and CONTINUE FREEZING 8 HOURS OR OVERNIGHT. Cook over medium heat. Add the remaining ingrediants except the marshmallows. Press into bottom and up sides of a 9" pie plate. using an electric mixer at high speed. 1 Tbsp at a time. 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. Gradually add 2 Tbsp sugar. Beat in the vanilla and continue beating until stiff. Drizzle half of the chocolate mixture over the filling. Cook over simmering water until the chocolate melts and the mixture is smooth. 1 Tbsp corn syrup and 1 Tbsp water in the top of a double boiler. 1/3 cup sugar. Meanwhile combine the peanut butter. stirring constantly until the sugar is dissolved and the mixture is well blended. Then fold in the peanut butter mixture. Fold the egg white mixture into the whipped cream. and 3 Tbsp water in a 2 quart saucepan. Remove from heat and COOL WELL. Bake for -20 min.
Cool in pans on racks for 10 .Bake in a 350 degree F preheated oven for 30 minutes or until cakes test done.Bring to a FULL ROLLING BOIL over medium heat. baking 1 TInstant coffee 1 1/3 tBaking soda 3/4 tSalt 2/3 cVegetable shortening 1 cButtermilk 1 tVanilla extract 2Eggs. Cut into 1-inch squares.Pour batter into 2 greased 8-inch round cake pans. evaporated milk.Chill until firm. for 2 more minutes. 2/3 c of the buttermilk and vanilla.Remove from heat. combine marshmallow cream.Add Mint-Chocolate chips. sugar. butter and salt. cocoa.whipped cream--1 cHeavy whipping cream 2 TSugar 1 tVanilla extract Sift the cake flour.Beat with an electric mixer.251 Nutty Chocolate Mint Fudge Yield: 12 Servings 7 oz Marshmallow Cream. (1 jar) 1 1/2 cSugar 2/3 cEvaporated Milk 1/4 cButter 1/4 tSalt 1 1/2 cMint-Chocolate Chips. instant coffee. for 2 minutes. Beat. Pour into foil-lined 8-inch square pan. sugar. stirring constantly.Add nuts and vanilla extract. sifted 1 1/4 cSugar 1/3 cCocoa. about 2 hours. Old World Chocolate Cake Yield: 12 Servings 1 1/2 cCake flour.Nestles 1/2 cChopped Nuts 1 tVanilla Extract In heavy gauge saucepan. stir until chips are melted and mixture is smooth. baking soda and salt together in a large mixing bowl. at medium speed.Add the shortening.Add remaining 1/3 c of buttermilk and eggs. large sweetened . set on medium speed.
brown sugar and vanilla extract in large mixer bowl until creamy. Remove from pans.Morsels Granulated sugar Preheat oven to 375° F. Beat butter. Top with second cake layer.TOLL HOUSE® Milk Chocolate . sugar. Stir in morsels. Spread with Sweetened Whipped Cream. Gradually beat in flour mixture.252 minutes. SWEETENED WHIPPED CREAM: Chill mixing bowl and beaters.or margarine. Beat with electric mixer. Press down slightly with bottom of glass dipped in granulated sugar.butter 1/2 cgranulated sugar 1/2 cpacked brown sugar 1 tvanilla extract 1large egg 1 3/4 c(11. Combine flour and baking soda in small bowl.Place cream. remove to wire racks to cool completely. Refrigerate until serving time. softened 1/2 ccreamy or chunky peanut . and vanilla in chilled bowl. peanut butter. and completely cool. at high speed. Beat in egg. Drop dough by rounded tablespoon onto ungreased baking sheets. pkg.Place one cake layer on serving palte. you will have butter. Bake for 8 to 10 minutes or until edges are set but centers are still soft.5-oz. Cool on baking sheets for 4 minutes.) 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 . until soft peaks form and mixture is of a spreading consistency. (If you do. Comments: Everyone will love this classic cookie combination of peanut butter and chocolate! . Frost cake with remaining Sweetened Whipped Cream. granulated sugar.) NESTLÉ® .DO NOT overbeat.
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. pressing down slightly. with wooden spoon. beat remaining /2 cup softened butter and 1 cup sugar until light and fluffy. egg and vanilla. Place 1 marshmallow on flat side of 1 chocolate cookie. add to butter mixture. Remove 1 /4 cups batter and place in a small bowl. Microwave at MEDIUM (50%) 10 seconds or until marshmallow is softened. remove from cookie sheet to wire rack. blending well. divided 2 tBaking soda 1/4 tSalt 1/2 cHershey's cocoa 5 TButter or margarine. baking soda and salt.and divided 1 1/4 cSugar. Blend cocoa. Combine 2 cups flour.256 Yield: 24 Servings 1/2 cReese's peanut butter chips 3 TPlus 1/2 cButter or margarine softened . melted Additional sugar 24lg Marshamllows Recipe by: unknown Heat oven to 350'F. Place on ungreased cookie sheet. In small saucepan over very low heat. In large mixer bowl. melt peanut butter chips and 3 tablespoons softened butter. Roll both doughs into 1" balls. Cool completely. roll in additional sugar. Bake 10-11 minutes or until set. Add corn syrup. Refrigerate both batters 5-10 minutes or until firm enough to handle. Serve immediately. blend thoroughly. cool slightly. Remove from heat. Makes about 2 dozen sandwich cookies. remaining 1/4 cup sugar and melted butter into remaining batter. place a peanut butter cookie over marshmallow. Peanut Butter Chocolate Rice Krispie Treats Yield: 1 Serving 2 cSugar . Repeat with remaining marshmallows and cookies. stir in remaining 2 tablespoons flour and peanut butter chip mixture. divided 1/4 cLight corn syrup 1Egg 1 tVanilla extract 2 cPlus 2 TAll-purpose flour.
Remove from heat and pour hot mixture over cereal.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. Sprinkle butterscotch and chocolate morsels over top. cool. Beat in egg and vanilla. cut into bars and store at room temperature. Mix quickly and thoroughly. Drop by rounded tablespoonfuls onto ungreased cookie sheet. store tightly covered. Bake -9 minutes for a chewy cookie. Makes 4-1/2 dozen cookies. remove to wire rack. stirring until well blended.chips (12 oz) Heat oven to 375'F. baking soda and salt.Add peanut butter and cook. Stir in oats and chocolate chips. Beat butters and sugar until fluffy. uncooked 1package Semisweet chocolate . mix well. 10-11 minutes for a crisp cookie.When cool. Add combined flour. Press morsels into bar mixture lightly with spoon. Cool 1 minute on cookie sheet.Spread in a greased 9x12x2 inch pan. 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. .
) NESTLÉ TOLL . Stir in sugars. oz. stir in dry ingredients.all-purpose. or until edges of cookies are lightly browned.Chocolate pieces. and vanilla. and peanut butter until soft and fluffy. fold in pecans and chocolate pieces. shortening.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. Grease 13 x 9-inch baking dish. Bake in a preheated oven for 8-10 minutes. egg.firmly packed 1Egg 1 tVanilla 1 3/4 cFlour.& Milk Chocolate Morsels 4large eggs 3 1/2 cmilk 1bottle (22 fl. Drop by teaspoons on ungreased cookie sheets about 2" apart. Peanutty Chocolate Bread Pudding Dessert Yield: 15 Servings 10 cFrench bread cubes 1 c(6 oz. Cool cookies for 5 minutes on cookie sheet before removing them and cooling them on a rack.) Chocolate .sifted 1/2 tBaking soda 1/2 cPecans. Mix butter. .semisweet Preheat oven to 375'F.chopped 1package .Flavor NESTLÉ NESQUIK Syrup 3/4 cpacked brown sugar 2 tvanilla extract Powdered sugar Preheat oven to 350° F.HOUSE Peanut Butter .
Add liquor and pour hot sauce around edge of pears. boil juice and sugar 5 minutes until sugar is melted.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. Nesquik. Cook 3 minutes.dark sweet 2Egg yolks 2 TRum or Sherry Place pear halfs in baking dish. Serve with warm chocolate sauce. Place in 250 oven bake until brown. Beat eggs in large bowl. Bake for 60 to 65 minutes or until knife inserted near center comes out clean. sugar and vanilla extract. Fill centers with cherries and almonds mixed together. Beat egg whites with 6 tbs sugar until stiff and spread over pears. Melt in chocolate add yolks-beaten. Cool slightly.259 Place bread cubes in prepared baking dish. Pears Au Chocolat Yield: 4 Servings 4Large or 8 small 1/2's . Sprinkle with powdered sugar before serving. Pecan-chocolate Chip Pie Yield: 6 Servings ---DOUGH--1/2 lb Butter 1/2 lb Cream cheese . Sprinkle morsels over bread. 45-60 minutes. pour over bread mixture. Stir in milk. Remove and cool slowly but dont chill. Chocolate sauce.
Butter) 1 cpowdered sugar 2 Thot water Preheat oven to 350° F.Chocolate . beaten 1bar (2 oz. (17. broken into . Mix until smooth and then mix in the pecans and butter. molasses.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. Freeze uncooked balls of dough or freeze dough in pie tins.HOUSE Milk Chocolate . Place on the middle rack of a preheated 350F oven and bake until the center of the pie is set. divided 1large egg.puff pastry sheets. about 35 to 40 minutes. total) . Reduce speed to low and add the flour. brown sugar and vanilla. Remove the dough. Petit Pain Au Chocolat Dessert Yield: 8 Servings 1pkg. FOR FILLING: MIX PECANS AND BUTTER in a small saucepan over medium heat and cook until butter turns a golden color.) NESTLÉ TOLL .TOLL HOUSE Semi-Sweet . In a mixing bowl combine eggs. Chill one hour before using. thawed 1 c(6 oz.) frozen . Uncooked dough can be frozen up to two months. Unfold one pastry sheet on lightly floured surface. CREAM CHEESE and vanilla together in a mixer or processor.Baking Bar.NESTLÉ .recommend LAND O LAKES® . Pour this filling into the pie crust and sprinkle with the chocolate chips.25 oz. Grease 2 baking sheets. Mix until just incorporated. Roll out to make a .pieces 2 Tbutter or margarine (we . form into three balls and wrap in plastic wrap.260 2 tVanilla 2 cFlour --------------------------FILLING------------------------------. Remove from heat and set aside. corn syrup. Remove from the oven and let the pie cool before serving.Morsels. Makes three 10-inch pies.
adding additional water. Place on prepared baking sheet about 2 inches apart. microwave-safe bowl on HIGH (100%) power for 30 seconds. Cream butter thoroughly. Cut into 4 squares. IL. remove to wire racks to cool completely. stir. Cool on baking sheets for 2 minutes. add sugar gradually. unbeaten 2Egg yolks. unbeaten 3 oz Unsweetened chocolate. beating quickly and thoroughly Bake in two greased deep 9-inch layer pans in moderate oven (350 degrees F) 30 to 35 minutes. Pineapple Chocolate Cake Yield: 1 Serving 2 1/3 cCake flour.261 10-inch square. Spread Pineapple Fluff Frosting (see recipe) between layers and on top . stirring until icing is smooth. stirring until smooth. measure. Add water.melted 3/4 cMilk 1 tVanilla 1/3 cBoiling water Sift flour once.to 20-second intervals. Add chocolate and blend. one at a time beating well after each. add baking powder salt and soda. Brush top of each pastry with beaten egg. Microwave at additional 10. croissant lovers will enjoy this puff pastry filled with milk chocolate morsels and baked until golden brown. Add egg and egg yolks. Add flour alternately with milk. if necessary. Bake for 15 to 17 minutes or until puffed and golden. Place 2 tablespoons morsels in center of each square. Comments: A finalist in the 2000 Share The Very Best Recipe Contest. and cream together until light and fluffy. Brush edges lightly with beaten egg and fold squares to form triangles. and sift together three times. Press edges to seal. Add vanilla. then delicately drizzled with a sweet chocolate icing. sifted 2 1/4 tBaking Powder 3/4 tSalt 1/2 tSoda 2/3 cButter or shortening 1 1/4 cSugar 1Egg. this recipe was submitted by Constance Ipema of Orland Park. Drizzle icing over pastries. Stir in sugar. Repeat with remaining pastry sheet. For simple elegance in the morning or evening. then add boiling water. beating after each addition until smooth. or until done. a small amount at a time. Melt baking bar and butter in small.
and baking soda.softened 2 csugar 1 tvanilla 1 talmond extract 1 cbuttermilk or sour milk 6large egg whites 1 1/2 ctoasted chopped pistachio . This cake may be baked as follows: bake about 2/3 of batter in greased pan. set aside. and 1 teaspoon almond extract. Double recipe for three 10-inch layers. in slow oven ( 325 degrees F.262 and sides of cake. baking powder. . beat until fluffy.softened (no substitutes) 1recipe Caramelized Pistachio . ) 45 minutes. 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).shards (optional) Preheat oven to 350 degrees F. remaining 1/3 of batter may be baked in 15 greased medium cup-cake pans in moderate oven (350 degrees F. Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups sugar. or until done. 8x8x2 inches. or until done. Grease and lightly flour three 8x1-1/2-inch round baking pans. Stir together flour. Alternately add flour mixture and buttermilk or sour milk.nuts 2 tfinely shredded orange peel 1/2 csugar 2 Tall-purpose flour 6large egg yolks 1 1/2 cmilk 16-ounce package white . 1 teaspoon vanilla.baking bars 1 1/2 tvanilla 1/2 talmond extract 1 cbutter.) 25 minutes. beating on low to medium speed . set aside. .
top with Caramelized Pistachio Shards. whisking constantly.Caramelized Pistachio Shards ----Preheat oven to 350 degrees F. shaking skillet occasionally to heat sugar evenly. Sprinkle 1 tablespoon chopped pistachios onto prepared foil. Let stand for 1 minute. Remove from heat. Remove from heat. 1-1/2 teaspoons vanilla. Pour La France Chocolate Decadence . one-fourth at a time. Gradually beat hot milk into egg mixture with the wire whisk. When sugar begins to melt. store tightly covered. Serve immediately or cover and store cake in the refrigerator for up to 3 days. Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl. beat egg whites until stiff peaks form (tips stand straight). Remove pan from heat. and 1/2 teaspoon almond extract. Cook 2 minutes more. Cook for 2 minutes more or until sugar is melted and lightly golden. beating on low speed after each addition until combined. gently pull caramel mixture as thinly as possible. Just before serving. Beat mixture with a wire whisk until combined. Makes 12 servings. If desired. Let cool thoroughly on foil. Cover surface with plastic wrap to prevent skin from forming. reduce heat to low. Line a cookie sheet with aluminum foil. pipe decorative lines along the edges and down the sides of the cake. set aside. Using two forks. if desired. Remove cakes from pans and cool thoroughly on wire racks. Cook over medium heat until bubbly. Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean. using a decorating bag fitted with a star tip. Stir in 1/2 teaspoon hot water. Add white baking bars. ----. Transfer mixture to a bowl. Meanwhile. Do not stir. Break into pieces. Cool in pans on wire racks for 10 minutes. stirring as needed with a wooden spoon. Thoroughly wash and dry beaters. Gently fold beaten egg whites into batter. Spread between layers and over cake. Add cooled baking bar mixture. Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling. Fold in the pistachio nuts and the orange peel. coat foil with nonstick cooking spray. Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy. place 1/3 cup sugar in a heavy 10-inch skillet. Immediately pour over nuts on hot baking sheet. Let cool for 1 minute. In a medium mixing bowl. Heat over medium-high heat until sugar begins to melt. stir until smooth. cool to room temperature. add egg yolks. Bake in preheated oven 6 to 8 minutes or until lightly toasted. lifting slightly as you pull. Let stand at room temperature for 30 minutes before serving. return entire mixture to saucepan. Pour batter into prepared pans.263 just until combined.
stirring constantly.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. 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. Carefully fold in chocolate mixture.Be careful not to overbake. melted chocolate. Refrigerate until serving time. Cut into bars. approximately 7 minutes.Set aside to cool. yogurt. Mix until combined. Set aside. Bring to boil.Pour batter in inch cake pan that has been greased and lined with wax paper or parchment paper. Cool completely to room temperature before removing from pan. and dry ingredients. Whip eggs with electric mixer until they reach full volume. . The center of the mixture will feel firm and not liquidy when touched lightly. (Thaw if frozen) Granulated sugar to taste 2 teaspoons liqueur such as Grand Marnier or Chambord or dry Marsala. Then top with a spoonful of Raspberry Sauce Raspberry Sauce 8 oz fresh or frozen raspberries. Add applesauce. A toothpick inserted will come out covered with batter. sugar and flour. When melted. Cool slightly. not clean. Pour mixture into baking pan and bake for 20-25 minutes. Lower speed and continue beating until well incorporated. Put all ingredients in small saucepan. Cool and serve chilled. Sift together flour and cocoa powder. Melt chocolate in double boiler. vanilla extract. Spray 9 x 9" baking pan with oil and wipe off excess. turn off heat and add oil. To serve. spoon whipped cream on top of sliced Chocolate Decadence. Bake in preheated 325 degree oven 30 minutes. or use nonstick pan.
CARNATION® Evaporated Milk 2 c(12-ounce package) NESTLÉ® . Place on a baking shee Transfer to dessert plates and decorate with fruit purees. 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. use a mixer on low speed and ble Set in a pan. Quick Chocolate Fudge Sauce Dessert. adding more water if needed. Brush each dessert with additional melted butter.265 Pronto's Phyllo-Wrapped White Chocolate Cheesecake Yield: 12 Servings 1/2 lb White chocolate. until set and lightly br 6. and pour in hot water until it reaches halfway up the pan. oven.TOLL HOUSE® Semi-Sweet .NESTLÉ® .Chocolate Morsels 2 tvanilla extract . Bake ina 350 F. Sauce Yield: 2 1/2 cups 1 1/2 c(12 fluid-ounce can) .
water and eggs together in a mixing bowl. baking soda and salt. Raspberry Chocolate Swirl Cheesecake Yield: 1 Serving -----crust----- .Bake at 375 F for 8 minutes. Remove from heat. Drop by teaspoonfuls 1 1/2" apart on cookie sheets. stir in flour. heavy-duty saucepan. semi-sweet chocolate chips and vanilla make a creamy chocolate sauce that's great over ice cream or brownies. stir in vanilla extract. Comments: Evaporated milk. 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.266 Combine evaporated milk and morsels in medium. Serve warm as a dipping sauce for fresh fruit or spoon over ice cream or cake. Store remaining sauce tightly covered in refrigerator. Stir in raisins and chocolate chips. until morsels are melted. sugars. By hand. Cook over low heat. stirring frequently.
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).Add oil.softened 1 3/4 csugar 2large eggs 3 oz unsweetened chocolate. FILLING: Preheat oven to 425. at room temperature 1/4 cCocoa powder 1 TVegetable oil 2/3 cRed raspberry spread . melted . stir together cocoa and remaining 1/4 cup sugar.Repeat with remaining mixture ending with chocolate dollops on top. remaining 1/2 teaspoon vanilla and 1 1/2 cups cheese mixture. dollop with about half of chocolate mixture on top.(seedless) 3 TFlour Preheat oven to 350.267 1 1/4 cVanilla wafer crumbs (about . and sugar and stir in butter.Gently swirl with knife.Combine crumbs. Press mixture onto bottom of 9-inch springform pan. Reduce oven temperature to 250 and continue baking for 55 minutes. divided 3Eggs. divided 1 1/2 tVanilla. Add eggs.Add raspberry spread and flour to remaining cheese mixture and blend well.Bake 10 minutes. cocoa.Pour half of raspberry mixture into pan. blend well. . 3/4 cup sugar and 1 teaspoon vanilla until smooth.and cooled 1 tvanilla 1 1/4 cwater .40 wafers) 1/4 cCocoa powder 1/4 cPowdered sugar 1/4 cUnsalted butter.In small bowl. melted -----filling----24 oz Cream cheese. Beat cream cheese.Bake -10 minutes and cool. softened 1 cSugar. beat until well-blended.
Pipe remaining frosting on top of cake. cut side up. spread with remaining jam. Spread with about 2/3 cup Raspberry-Chocolate Frosting. beating well after each addition. Makes 14 servings. large 1 cVegetable oil . Beat in chocolate and vanilla. and salt in a mixing bowl. on serving plate. cut side up. Cool cake layers in pans on wire racks for 10 minutes. baking powder. set aside. Place another cake layer. Add the dry mixture and the water alternately to beaten mixture. unbleached. Red Beet Chocolate Cake Yield: 16 Servings 1 3/4 cFlour. cut side down. Add eggs.or framboise (optional) 1/2 cseedless raspberry jam 1recipe Raspberry-Chocolate . spread evenly. Place one cake layer. set aside. beat until well-mixed. on top of frosting. sifted 1 1/2 tBaking soda 1/2 tSalt 1 1/2 cSugar 3Eggs. Add sugar. one at a time. baking soda. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Comments: Impress your friends and family with this 4-layer decadent dessert at your next holiday gathering. Remove cakes from pans. just until combined.268 3 Traspberry . cut side down. Bake in the preheated oven for 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Grease and lightly flour two 9x1-1/2-inch round baking pans. beating on low speed after each addition. Top with last cake layer. Top with second cake layer.liqueur . Frost top and sides with all but 3/4 cup of the remaining frosting. Stir together flour. spread with half of the raspberry jam. garnish with raspberries. Pour batter into the prepared pans. Cool cake layers thoroughly on racks.Frosting 1 cfresh raspberries (optional) Preheat oven to 350 degree F. If desired.
then mix in chocolate and nuts. (coarsely . cooled chocolate.Beat with an electric mixer set at medium speed for 2 minutes. Beat in vanilla and eggs.chopped) PREHEAT OVEN TO 350F.chopped) 3/4 cMacadamia nuts. and oil in a mixing bowl. Rich Chocolate Caramels . Gradually beat in flour and baking soda. Cream butter. Bake 15 minutes.269 1 1/2 cBeets. Gradually add dry ingredients. baking soda and salt. Bake in a preheated 350 degree F. Cool in pan on rack. Combine sugar. (coarsely . * 1 tVanilla extract Confectioners' sugar. eggs. Cover and let stand overnight to improve flavor.Beat in the beets. Pour into greased 13 x 9 x 2-inch baking pan. oven for 25 minutes or until cake tests done. sifted *Melt and cool the 2 1-oz squares of baking chocolate. sugar and salt together until light and fluffy. Drop by teaspoonfuls onto a greased cookie sheet. beating well after each addition. Sprinkle with confectioners' sugar. melted 3/4 cWhite chocolate. ++++ Sift together the flour. and vanilla. set aside. pureed 2 oz Unsweetened chocolate. 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.
Form into 1-inch balls. Dust with remaining powdered sugar just before serving. stirring to melt chocolate and dissolve sugar. until syrup reaches 248F on candy thermometer (firm-ball stage). stirring occasionally. Wrap individually in plastic wrap or foil. top each square with pecan half or almond slivers. cut in small squares. Cool. corn syrup. If desired.270 Yield: 1 Serving 1 cGranulated sugar 1 cBrown sugar. the 1/2 cup powdered sugar.in pieces 1 tVanilla Place sugars. Store in cool. crushed 1 cAlmonds. and cinnamon. dry place. sifted *Note: Apple juice may be substituted for coffee liqueur if desired. unsweetened chocolate . . Remove from heat. packed 1/2 cCorn syrup 1/2 cHalf-and-half 2Sq. ground almonds. In medium bowl. half-and-half and chocolate in large heavy saucepan. toasted & ground 1/2 cPowdered sugar. Rich Chocolate Pumpkin Truffles Yield: 48 Servings 2 1/2 cVanilla wafers. Pour into well-greased x8x2" pan. and coffee liqueur. combine vanilla wafer crumbs. Quickly stir in butter and vanilla just until blended and butter melts. Makes about 1-1/2 pounds. Blend in chocolate. Bring to boil.1 oz each 2 TButter or margarine cut . Chill. Reduce heat to moderate and continue cooking. pumpkin. sifted 2 tCinnamon 6 oz Chocolate chips (semi-sweet) 1/2 cPumpkin (canned) 1/3 cCoffee liqueur 1/4 cPowdered sugar.
Diabetic. 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. and baking soda. Combine the whole eggs and the egg yolks in a large bowl. Gradually add the flour mixture to the large bowl. spooned right out of Makes 12 servings. broken Small pieces 4Eggs 15Egg yolks 1Bread. dark. In a small bowl. Beat in the eggs. french 24" loaf -----the sauce----8 oz Chocolate. for garnish In a large saucepan. mixing well. To serve: You can either serve the bread pudding warm. broken Pieces 1/2 cHeavy cream 1 oz Chocolate.271 Roma's White Chocolate Bread Pudding Yield: 12 Servings -----the pudding----6 cHeavy cream 2 cMilk. cream the butter and sugar. combine the flour. In a large bowl. whole 1 cSugar. milk and sugar over medium he Add the white chocolate pieces and stir until melted. bran. heat the whipping cream. Roughed-Up Chocolate Chip Cookies Cookies. granulated 10 oz Chocolate. Low Carb Yield: 48 Servings 2 1/4 cwhole-wheat flour 3/4 cunprocessed uncooked wheat . Drop by rounded teaspoonfuls onto ungreased . Dessert. Remove from heat. white. Stir in the nuts and chocolate.
Unbleached. cold 1/2 cSkim milk. Beaten 1 tVanilla Extract 1/4 cMilk 1/4 cCocoa 2 cFlour.272 cookie sheets. about 1 minute. cubed angel food or pound cake. Variation: After chilled. calories. Bake for 8 to 10 minutes. Unsifted . heated to boiling 1/4 cSemi-sweet chocolate chips 8 oz 1% cottatge cheese 1/4 cSugar 1 tVanilla extract In blender. 3 mg cholesterol Schokoladenpretzel (Chocolate Pretzels) Yield: 8 Servings 1/2 cButter Or Margarine 1/4 cSugar 1Egg. about 2 minutes. whisk until smooth and serve as a dip or pour over fresh fruit. 4 g fat. 255 mg sodium. Satin Chocolate Mousse Yield: 4 Servings -Karen Thackeray 1 tUnflavored gelatine 1/4 cSkim milk. sprinkle unflavored gelatine over cold milk. Pour into medium serving bowl or individual cups. chill until set. Add remaining ingredients and process at high speed until blended. Add chocolate and process at high speed until completely melted. let stand 2 minutes. Add hot milk and process at low speed until gelatine is completely dissolved. Large. about 2 hrs.
Mak frosting in a small bowl. vanilla. unbleached. large 1 c.Beat with an electric mixer at low speed. Pour batter into 2 greased and waxed-paper lined -inch round cake pans.Beat in the egg. Increase speed to high and beat an additional 3 minutes.Top with second cake layer. roll a rope about 12 inches long between your hands. Flip the loop down over the crossed ends. leaving 1-inch tails. Remove from pans and cool completely on the racks. Sour Cream Chocolate Layer Cake Yield: 12 Servings 2 cFlour. scraping bowl constantly. Spread with Sour Cream / Chocolate Frosting. spread with Cocoa Frosting.Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting. water and chocolate (melted then cooled). eggs.Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in diameter by crossing the ends. Melted /2 t Vanilla Extract Cream 1/2 cup butter and the sugar until light and fluffy.Sift cocoa and flour.Chill dough until firm enough to handle (about 30 minutes). sugar. Cool in pans on racks for 10 minutes. thin with milk. SOUR CREAM/CHOCOLATE FROSTING: Combine the .273 -----------------------COCOA FROSTING---------------------------TCocoa /4 cConfectioners' Sugar TButter Or Margarine. sour cream. baking powder.When pretzels are cool. Make 2 dozen. Oven for 35 minutes or until cake tests done.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. 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. scraping bowl occasionally. for about 10 minutes. Place one cake layer on serving plate. and salt into a large mixing bowl.Using 2 T dough. Bake at 350 degrees F. Press firmly into place.If frosting is too thick.Mix into butter mixture until thoroughly blended. and milk. baking soda.Add shortening. Gradually stir in butter and vanilla. Bake in a preheated 350 degree F.Mix cocoa and confectioners' sugar. for 1/2 minute. Place pretzels on greased baking sheets. vanilla.
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. it's almost as easy as a boxed cake.274 softened butter or margarine.Beat until smooth. cover loosely and allow to stand at room temperature until active and bubbling -. and sour cream in a mixing bowl. Grease and flour two 9-inch round cake pans. in the order given. pour in the batter. Put the starter in a large bowl. Then add the rest of the ingredients. . Also the trimmings are great eating just plain for the cook or for the kids. which will be thin. oven for about 30 minutes.Try this little trick when making this cake.at least one hour.It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate.Do not frost until the cake is completely cold. Add chocolate which has been melted and cooled and vanilla. and bake in a preheated 350 . Then frost between layers and place the other layer on right side up and finished frosting. 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. A mild chocolate butter cream frosting is nice with 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. then finish cooling the layers on wire racks. confectioners' sugar.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). NOTE: I have seen reference to people having trouble with their layer cakes and how they rise. Allow to cool about 10 minutes before removing from pans. or until the layers test done when poked with a toothpick. The cake will have pulled away from the sides of the pan.This sourdough chocolate cake falls in that category. beating well after each addition. blend well.
large 1 cConfectioners' sugar. Gradually beat in 1 c sifted confectioners' sugar. Strawberry-Filled Chocolate Cake Hearts Yield: 14 Servings . butter. Blend together confectioners' sugar.Cream together the shortening and sugar in a mixing bowl until light and fluffy. (Batter should be thick. one at a time. Cool 10 minutes in pan on rack. sifted 1/4 cButter or margarine. CHOCOLATE FLUFF FROSTING: Melt chocolate over hot water.) Pour batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan. spread with Chocolate Fluff Frosting. large 1 tVanilla 1 cApplesauce 1 cButtermilk 1/3 c.Add eggs. baking soda. 2 T at a time. ground 1 tSalt 3/4 cVegetable shortening 2 cSugar 2Eggs. until egg white mixture is glossy and stiff.275 Spiced Chocolate Applesauce Cake Yield: 16 Servings 2 1/2 cFlour. using an electric mixer at high speed. baking 2 tBaking soda 1 tCinnamon. cinnamon and salt. When cake is cooled. Add dry ingredients alternately with buttermilk to creamed mixture.Blend in vanilla and applesauce.In another bowl. Cool to room temperature. beating well after each addition.fluff frosting-2 oz Unsweetened chocolate 1/2 cConfectioners' sugar. unbleached. using an electric mixer at medium speed. beat egg whites until soft peaks form. sifted Sift together flour.softened 1 tVanilla 2Egg whites. sifted 1/2 cCocoa. Remove from pan. cool on rack. set aside.boiling water chocolate . melted chocolate and vanilla in a bowl and beat until smooth.Beat in boiling water. Cut in squares. oven for 1 hour or until cake tests done.Fold in chocolate mixture into the beaten egg whites. beating well after each addition. Bake in preheated 350 degree F.
1/4 cup plus 2 teaspoons sugar. Cool in pan for 30 minutes. sifted. plus 1 TCake flour.Repeat procedure with remaining ingredients. Combine 3/4 cup flour. Bake for 25 minutes. spreading evenly to the sides of the pan. sifted 1 3/4 cStrawberries. Combine sliced strawberries and remaining 2 teaspoons sugar in a small bowl.recipe Preheat oven to 325 degrees. Coat foil with nonstick cooking spray.276 1 cCake flour. divided 3/4 cSugar. Spoon batter into prepared pan. set aside. Beat egg whites in a large bowl until foamy.Combine water. Make a well in the center of the mixture. and carefully peel foil away from cake. plus 2 tSugar. Sprinkle hearts with powdered sugar. Carefully fold in remaining egg whites and 1/4 cup flour. toss well. remove pan. Sugar Free Chocolate Banana Cream Pie Yield: 1 Serving ---FILLING--1package Sugar free chocolate . room temperature 1 tPowdered sugar. allowing foil to extend beyond ends of pan. Cut cake into 28 hearts. 2 tablespoons sliced strawberries. stir well. Add 1/4 cup plus 2 tablespoons sugar. dust with 1 tablespoon flour and set aside. stirring until blended.pudding 2Bananas 2 1/4 cMilk . separate . Invert pan onto a baking sheet. using a 2 1/2-inch heart-shaped cookie cutter. 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. Spoon about 1 tablespoon Chocolate-Orange Sauce onto a dessert plate. baking soda and salt in a bowl. and another cake heart. discard remaining cake. thinly sliced Choc-orange sauce.Set aside. or until a toothpick inserted in the center comes out clean. 1 tablespoon at a time. cocoa. sifted.Line a 15 x 10-inch jelly roll pan with aluminum foil.Fold 1/3 of egg white mixture into chocolate mixture. add to dry ingredients. oil and vanilla. top with a chocolate cake heart. beating until stiff peaks form. baking powder.
spooning pudding from bottom of pan over top. Stir in /2 cup chocolate chips. . combine baking mix. melted 3/4 cHershey's chocolate. Slice banana over crust. Let stand 15 minutes. sugar and cocoa. divided 1/4 cHershey's cocoa 1/3 cButter.6 to 8 servings. butter. spoon into dessert dishes. Pour liquid mixture carefully over top of mixture in pan. Use Sugar free instant chocolate pudding mix. Grease a 8 inch square baking pan. 1/4 cup topping and vanilla until blended. spread evenely in prepared pan. In small bowl. chpped 1 tVanilla 1 cHershey's semi-sweet choco 3/4 cHot water Whipped topping. Bake 40 to 45 minutes or until center is set and cake begins to pull away from sides of pan. stir in 1/2 cup milk.Serve warm. Then mix in rice crispies.build up edge. garnish with whipped topping if desired. Top with Cool Whip. Then mix pudding with milk and spread over bananas. combine remaining 1/4 cup milk. Press in pie plate with metal spoon. Sprinkle remaining 1/2 cup chips over surface. do not stir.277 ---------------------------CRUST-------------------------------tb Peanut butter tb Honey cRice crispies --------------------------TOPPING------------------------------Cool whip light Mix peanut butter with honey. In medium bowl. Triple Chocolate Pudding Cake Yield: 1 Serving 1 cBiscuit mix 1/2 cSugar 3/4 cMilk. Refrigerate leftovers. or Ice cream Heat oven to 350F. remaining 1/2 cup topping and hot water.
Then roll it in grated or granulated chocolate. The cream can be replaced by skimming the top off raw milk poured into a wide basin and allowed to settle. remove the double boiler from the fire. Press firmly on bottom of 13 X 9" baking pan.Store lightly covered.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. chocolate. stirring constantly. (In winter. so that it will not form lumps. Sift the powdered sugar in slowly. stirring to mix well. in a cool place. leaving the hot water in the bottom pan to keep it warm. using a knife or spoon.Top with chips. butter and grated chocolate into a pan. cut a piece of this chocolate about the size of a small nut. cocoa. but in a place that is not too cold. because these truffles . Roll it into a ball in the palm of the hand until the outside of the bonbon begins to melt a little. beat remaining ingredients. which will stick to it perfectly. 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^. and cream in a double boiler. Melt butter. sugar and margarine. Let stand 24 hr. Makes 24-36 bars.Cool. before serving.Spread over prepared crust. Combine crumbs. in a cold room will do. In mixer bowl. Let stand 2 hr. Stir in nuts. The chocolate need not be grated fine. Bake 25 minutes or until set. When melted. 12 hr. /4 C. except nuts and chips.) At the end of this time. 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.
279 are better when they are a little soft. Let stand 30 minutes to allow bread to soak up liquid. Serve with whipped cream. if desired. Place bread in greased 2 1/2 quart 4 inch deep baking pan or souffle dish.chopped 9Egg yolks Lightly brush bread slices with melted butter. Cover pan with buttered foil and place in a larger pan filled halfway with warm water. Blend well. you can also shape them to look more like truffles. Sprinkle bread with currants and set aside.ly chopped 3/4 cSugar 1/4 tVanilla 1/4 cButter. Instead of rolling them into balls. Beat cream/chocolate mixture into egg mixture. or until knife inserted in pudding comes out clean. egg yolks. and vanilla.crusts removed 1/4 cCurrants 1 cMilk 1 oz Unsweetened chocolate. fine. melted 2 cWhipping cream 3 oz Semisweet chocolate. Cool slightly. . Whisk in chopped chocolate until melted. Pour over bread slices and currants. Bring whipping cream and milk to a boil in a small saucepan. Whisk together sugar.1 hour. finely . Bake at 350F for 45 minutes . Trump's Chocolate Pumpernickel Pudding Yield: 8 Servings 8sl Pumpernickel bread. Ultralight Chocolate Cake .
In medium bowl. Serve with fresh berries on the side. coffee. Bake for 25 minutes at 350'F. remaining 2 egg whites. toasted . Sprinkle with confectioners' sugar. baking 2 1/4 tBaking soda 3/4 tSalt 3/4 cShortening. Mix ground almonds with flour and then add to cocoa mixture. large. Set aside. leaving lace design. Put dolly (or stencil of your choice) on top of cake. (Be careful not to overbake. Victory Chocolate Cake Yield: 16 Servings 2 cFlour. Beat 6 of the egg whites until stiff. + extra for the pan 2 TConfectioners' sugar 1 cFresh berries Preheat oven to 350'F. Cool completely. Mix with rubber spatula. then remove dolly carefully. vanilla extract and orange rind.280 Yield: 6 Servings 8Egg whites 1/2 cUnsweetened cocoa powder 1 cSugar 3 TVegetable oil. Add 1/3 of the beaten egg whites. sifted 1/2 cCocoa. Then fold in the remainder of the beaten egg whites. Pour into an oiled and floured 8*" springform pan. combine cocoa with sugar. Stir well.for the pan 2 TCold brewed coffee 1/4 tVanilla extract 1Grated rind of small orange 1/2 cWhole almonds.) Remove from oven and allow cake to sit for 10 minutes before removing from springform pan. oil. vegetable 1/3 cSugar 1 1/2 cCorn syrup.and finely ground 2 TFlour. unbleached. separated 1 1/2 tVanilla extract 1 cCoffee. Make 6 little desserts. cooled . plus extra . dark 3Eggs.
Turn into mold. set aside. Cover and refrigerate 6 hours or overnight. Cream the shortening and sugar in a mixing bowl until light and fluffy. using an electric mixer at medium speed.Remove from refrigerator and unmold. 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.chopped fine ----------------------CHOCOLATE SAUCE--------------------------. Serve warm. milk and kirsch.Add dry ingredients alternately with coffee to creamed mixture. Serve immediately with Chocolate Sauce. cocoa. Bake in preheated 350 degree oven 45 minutes or until cake tests done. Reduce heat and whisk in cocoa and sugar. Combine yolks. beating well after each addition.281 Sift together the flour. Cool in pan on rack. 1/4 cup sugar. NOTE: This cake recipe dates from WW II and as you can see. .toasted. Place over medium heat and whisk constantly until completely cooled.Gradually add cream. Beat in vanilla. flour and arrowroot in medium saucepan.T Butter /2 cUnsweetened cocoa /2 cSugar /2 cWhipping cream Line 8-inch souffle dish with plastic wrap. letting excess extend over edge.Blend in the corn syrup and egg yolks. baking soda and salt. sugar was very precious and in short supply. stirring constantly until mixture is smooth and heated through. Whisk in cream. room temperature 2 cWalnuts. For Chocolate Sauce:Melt butter in medium saucepan over medium heat. set aside. Pour batter into a greased 13 x 9 x -inch baking pan. Fold egg whites into cake batter. Beat egg whites in another bowl until stiff peaks form. Beat butter and remaining sugar together in medium bowl until light and fluffy.Fold in walnuts and cooled yolk mixture.
using an electric mixer at medium speed. and boiling water in a small bowl. Cream the shortening and sugar together in a mixing bowl until light and fluffy. cocoa. pitted. and salt.Pour into a greased 13 x 9 x -inch baking pan. White Chocolate Berry Pie Yield: 8 Servings 1package (15oz) Pillsbury . baking 1/2 tSalt 1 cShortening. Cool in pan on rack. chopped 1 tBaking soda 1 c. 2) Microwave 4 . vegetable 1 cSugar 2Eggs. Bake in preheated 350 degree F. unbleached. baking soda.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.282 West Haven Chocolate Cake Yield: 16 Servings 8 oz Dates.Cool to room terperature. oven for 35 minutes or until cake tests done. and let cool completely.Add eggs.Blend in date mixture. large 6 oz Semisweet chocolate chips 1/2 cWalnuts. sifted 2 TCocoa.Sift together the flour..boiling water 1 3/4 cFlour. set aside.. chopped Combine dates.Cut into squares and serve with a scoop of vanilla ice cream on top. one at a time. Then stir in dry ingredients. beating well after each addition.
.. Beat cream cheese. then fold in the white chocolate mixture. or `til almost melted. 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. Bake at 350 degrees for 25 to 30 minutes.. Stir `til melted and let cool to room temp. White Chocolate Cashew Pie Yield: 1 Pie . Sift together flour and baking powder. mixer on low speed `til smooth. salt and eggs and beat at highest speed of mixer for about 4 minutes.In saucepan over low heat melt margarine and bar white chocolate. Reduce speed to low and add melted candy bar mixture and extracts.283 squares of the white chocolate and milk for about 2 min. powdered sugar..Melt glaze ingredients together and drizzle over cooled brownies. Refrigerate for at least one hour before serving. stirring til well blended.In large bowl. and orange peel in a small bowl with an elec.. 4) Fold the whipped cream into the chocolate mixture and spread into the cooled pie shell. Arrange the berries on the filling and drizzle the remaining melted chocolate.Break up other candy bar and stir in.. combine sugar. stir into candy mixture til just combined.
and wrap in plastic wrap and refrigerate serveral hours until firm.Add eggs one at a time. and with a rolling pin. melted 2 TSugar 2 lb Cream cheese. room temp. Press into bottom and sides of 9-inch springform pan. Place in the refrigerator until ready to use. about approximately 12 inches in diameter.Combine cream cheese and butter in large bowl of electric mixer and beat until smooth. salt and baking powder. Preheat oven to 300 F.Make a ball. Place the dough into a 9" pie tin. Can be served with lightly whipped cream or vanilla ice cream. roll the dough into a 1/4" thick round. firmly packed Eggs /2 tb Kirch /2 cLight corn syrup c Chopped cashews /2 cWhite chocolate. add the shortening with your finger rubbing the shortening and the butter into the flour until the flour becomes sandy. 1/2 cUnsalted butter. 4Eggs. sugar. mixing well. be sure not to over mix.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. room temperature 10 oz White chocolate. room temp. Trim the overhang until even. turn out onto a floured surface. fold under and crimp. White Chocolate Cheesecake Yield: 12 Servings 1 1/2 cGraham cracker crumbs . melted cLight brown sugar. tossing it in gently. mix together flour. melted 4 1/2 tVanilla 1 pn Salt Mix graham cracker crumbs.(about 11 double crackers) 5 TButter.Bake at 350F for 45 minutes to 1 hour. firmly pressing into the bottom and sides. and eggs one at a time then add the remaining ingredients. For the filling: Combing in a bowl with a whip the butter.Sprinkle a small amount of the water into the dough.Cut the butter into 46 cubes and toss in to flour. . Once the dough is firm. chopped For the crust:In a medium bowl.Refrigerate several hours to set.Add enough water until the dough becomes moist.Pour into prepared pie shell. melted butter and sugar in large bowl.
Blend in the white chocolate.Bake 1 hour. Diabetic. vanilla and salt and beat 1 or 2 minutes at medium speed. Bake for 10 minutes. melted -----filling----24 oz Cream cheese. 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. Add eggs. softened 1/2 cSugar 1/2 tVanilla 3Eggs 1/2 lb White chocolate. mixing well after each addition. Refrigerate for at least 2 hours (best if over night). White Chocolate Devil's Food Pie Dessert.Let stand 2 hours at room temperature. 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. sugar. Beat cream cheese. one at a time. then refrigerate for about 12 hours before serving.Pour over crust.285 blending well after each addition.Loosen cake from rim of pan and continue cooling. White Chocolate Cheesecake Yield: 1 Serving -----crust----1 1/2 cChocolate cookie crumbs 3 TButter.Turn mixture into prepared graham cracker crust.Add white chocolate. Pies Yield: 8 Servings .
white chocolate-flavor .(8 oz). Beat with wire whisk 1 minute.cracker crumb crust .) Gently stir in remaining whipped topping.fat-free instant pudding .Jello ..size) 1container Cool Whip Lite . Spread over pudding layer in crust. then gradually add the chocolate. and vanilla in a large mixing bowl at med.) Gently stir in 1/2 of the whipped topping. mixer `til well blended.food-flavor . divided 1prepared reduced-fat graham . Store leftover pie in refrigerator. . Add white chocolate flavor pudding mix.size) Pour 1 cup of the cold milk into medium bowl. mixing well. Beat with wire whisk 1 minute. .whipped topping . if desired.& pie filling.(6 oz) 1package . 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. Garnish with additional whipped topping. Pour remaining 1 cup cold milk into another medium bowl. (4-serv .fat-free instant pudding . (4-serv . (Mixture will be thick.thawed. sugar.286 2 ccold skim milk. Spoon evenly into crust. speed with an elec. divided 1package Jello devil's . (Mixture will be thick.. Refrigerate 4 hours or until set. Add devil's food flavor pudding mix.& pie filling.
Cook this mixture over moderate heat. a pinch of salt. and freeze overnight. Remove from heat and whisk in the peanut butter. 3/4 cup sugar. cover. then remove from heat and set aside 'til later. Place in the warm oven until soft enough to yield when pressed by a finger. Chill several hours or `til desired firmness.DO NOT bring to a boil or you'll have a curdled mess on your hands.Bring to a boil to dissolve the sugar. then turn it off.In the meantime. Place the 6 pieces of white chocolate on a large baking sheet lined with wax paper. Strain this custard into a bowl and refrigerate.Using a metal spatula. Prepare sugar syrup by mixing the remaining 1 cup of sugar with 1 cup of water. transfer a piece . set aside.This will take 10-15 minutes. stirring occasionally. and 1 tsp of the vanilla. line a -by-15 inch jelly roll pan with wax paper. spread evenly. broken In half widthwise 16 oz Bittersweet chocolate 8 oz Unsalted butter 1 cEvaporated milk Mint sprigs for garnish In medium saucepan.Transfer custard to a Donvier or other ice cream freezer and freeze until thickened but still pourable.287 Fold in the nuts or fruit `til evenly distributed then spread mixture into a greased 8" square pan. until well chilled. Preheat oven on lowest setting for 5 minutes. 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.Add peanuts.Gradually whisk in the half & half and transfer to the saucepan. until just thick enough to coat the back of a spoon (165 on a candy thermometer). then add the cream. whisk together the egg yolks. stirring constantly. In medium bowl. Pour mixture into the jelly roll pan. scald the half & half over medium heat. about 6 minutes.
then another piece of chocolate. Using a pizza wheel or long sharp knife.Note:this sauce can be made up to 1 week in advance and kept. gently roll the chocolate between the paper to form a thin sheet of chocolate.When the white chocolate is cooled and firm. Keep it warm. spoon fudge sauce over. 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. whipped In the top of a simmering double boiler place the white chocolate and melt it.Top each with another piece of chocolate. To serve.Transfer to a bowl. stirring until smooth. Place each of the portions to serving plates.Using a large heavy rolling pin. about 11 by 4 inches. Set aside. Transfer 4 rectangles to each of the prepared baking sheets. remove the top piece of paper from each chocolate sheet. and serve immediately. place a piece of the ice cream on each of the 4 pieces of white chocolate. garnish with mint.Whisk in 1 cup of the reserved sugar syrup.Gently reheat the fudge sauce in the top of a double boiler or in the microwave. in the fridge. Add the melted chocolate to the egg yolk and stir it in. do what you will with it. In the top of another simmering double boiler place the white chocolate and melt it. Keep cool. trim the edges of each sheet to make a neat 3-by-10-inch rectangle. .-)With a spatula. melt the bittersweet chocolate with the butter. In another small saucepan place the gelatin and the water. Freeze for 3 to 4 hours. cut the ice cream into ten -by-5-inch rectangles. In a double boiler. vanilla. Line 3 baking sheets with wax paper.Set each sheet of chocolate aside while you repeat this with the rest of the chocolate.There will be a little left over.Keep it warm. then another layer of ice cream. With a pizza cutter or thin sharp knife. covered. then cut each rectangle crosswise to form two 3-by-5-inch pieces. remove the assembled lasagnas from the freezer and allow to soften slightly at room temperature for a few minutes.Heat them slightly and mix them .288 of softened chocolate to an individual piece of wax paper (at least 12 inches long) and cover with a second sheet of paper.Stir in the evaporated milk and 1 tsp. covered.
Refrig To serve. 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. stir with a wooden spoon un Fold into mixture. beat egg yolks in a large bowl of an e Return to mixer bowl. Meanwhile. White Chocolate Mousse #2 Yield: 8 Servings 1/4 lb White chocolate.289 together so that the gelatin is totally dissolved. When chocolate is melted. Pour into a lightly oiled -inch spring form pan. cut into pieces and place on cold plates. Add it to the egg-yolk-chocolate mixture and stir it in well. Carefully fold the whipped cream into the mixture.Place the mousse in the refrigerator for 1 hour. place white chocolate pieces in a large bowl with butte This must be done slowly. Let the mixture cool to room temperature. or until it is firm. Stir in unsalt White Chocolate Mousse Cheesecake with Sun-Dried Cherries Yield: 10 Servings . Drizzle a small amount CHOCOLATE SAUCE:Melt chocolate in top of a double boiler.
diced Crumbled 4 oz Praline royale cookies . walnuts .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 . pecans.baking bar 6 ounce package..inch pieces 1 cNuts. granulated 1Egg 1 1/2 tVanilla 1 3/4 cFlour. 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. coarsely chopped . Dissolve gelatin with 1 ounce of water.macadamias etc.diced and crumbled 6 oz Sun-dried cherries 1 oz Melted butter Melt chocolate. .diced and crumbled 4 oz Shortbread cookies. firmly packed 1/2 cSugar. Mix To assemble: Grease a 10-inch mold with butter and cover sides with the Sh Makes 10 servings.almonds.cut into 1/4 to 1/2 . Cream Butter Flavor Crisco and milk in a large bowl at medium speed of . Preparation Time: 20 Minutes Bake Time: 8 Minutes Heat oven to 375 F. White Chocolate Nut Cookies Yield: 60 Servings 1 cButter Flavor Crisco 2 TMilk 3/4 cBrown sugar.
Makes 5 dozen 2 inch cookies. Beat in egg and vanilla. Drop level measuring tablespoonfuls of dough 2 inches apart onto ungreased baking sheet. then the flour. Cut the butter into tablespoon pieces. Add to creamed mixture. Add brown and granulated sugar gradually. Mix well. To serve. Add the eggs. cut the cake into individual portions and top with fresh raspberries. Lightly grease a 9-by-11-inch baking pan. Melt the chocolate in the top of a double boiler. 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. When the cake is cooked. Bake at 375 for 8 minutes. place in the bowl of a mixer and mix until smooth. remove from the oven and let cool before removing from the baking pan. Place in the oven and bake for 25 to 30 minutes. Combine flour. Cool on baking sheet one minute.291 electric mixer until well blended. Stir in white chocolate and nuts. Remove to cooling rack. Pour in the batter and smooth the top. as each one is absorbed. one at a time. Accompany with whipped cream or raspberry sauce. baking soda and salt. Add the sugar. Slowly add the melted chocolate until incorporated. White Chocolate Raspberry Tart . if desired.
or until golden brown. Cool on a rack. warmed 1/2 cWhipped cream as garnish In a bowl with an electric mixer. large. melt the chocolate. Garnish tart with whipped cream and remaining 1/2 cup of raspberries.water 1/4 cCocoa. beaten 1/2 cSour cream . zest and egg until combined well. blend walnuts. Whole Wheat Chocolate Cake Yield: 16 Servings 1 1/2 cSugar 1 cFlour. Remove bowl from the heat and whisk in the cream and the remaining butter. Remove side of pan and transfer shell to a plate. beaten lightly 3 cFresh raspberries 12 oz White chocolate. stirred 2 tBaking soda 1 tSalt 1 cButter or regular margarine 1 c. and press into an 11 inch tart pan with removable bottom. whisking until smooth. softened 3 TSugar 1 1/2 cFlour 1 tFreshly grated orange zest 1lg Egg. Fill shell with 2 /2 cups of raspberries. chopped fine 3/4 cUnsalted butter. unbleached. While shell is freezing. covered. In a large metal bowl set over a saucepan of barely simmering water. baking 2Eggs.292 Yield: 8 Servings 1 1/4 cWalnuts. flour. sifted 3/4 cWhole wheat flour. Serve at room temperature. Freeze shell 15 minutes. preheat oven to 375F. sugar. for hours or overnight. Spread chocolate mixture over the raspberries. Bake shell in middle of the oven 25-30 minutes. chopped 1/2 cHeavy cream. smoothing top and chill. 3/4 of the butter.
Mix well. Cool completely. the eggs would curdle. Fill the hot liquid into cups and garnish with whip cream. Dont let it boil. stirring constantly. Pour into flour mixture. Put in pot and on medium heat.Blend in eggs and sour cream. Bake in preheated 375 degree F.Remove from heat. Zucchini Chocolate Cake . COCOA FROSTING: Combine butter.Combine butter. Stir in vanilla. Frost cake immediately. oven 30 minutes or until cake tests done. Cut into squares.293 ---cocoa frosting--1/2 cButter or regular margarine 6 tMilk 1/4 cCocoa. water and cocoa in saucepan. whole wheat flour. stirring constantly.Pour batter into greased 13 x 9 x -inch baking pan. mixing well. that has been sifted. Continue cooking over low heat until confectioners' sugar is completely dissolved. add the salt. milk. 2. baking 1 lb Confectioners sugar. Pour Cocoa Frosting over all. heat until it gets thick. Cook over medium heat until butter is melted and mixture is smooth. Bring mixture to a boil.Meanwhile prepare Cocoa Frosting. (1 box) 1 tVanilla extract Stir together sugar. 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. Grate the chocolate and add to it. using wooden spoon. baking soda and salt in a mixing bowl. 3. flour. Cool in pan on rack. Pierce warm cake with fork. Stir in confectioners' sugar. 3. and cocoa in saucepan. Remove from heat.
beating well after each addition. and sugar in a mixing bowl until light and fluffy. sifted 1/4 cCocoa. large 1 tVanilla extract 1/2 cButtermilk 2 cZucchini. unpeeled. one at a time. oven for 55 minutes or until cake tests done.Sprinkle with chocolate chips and walnuts. . oil. chopped Sift together flour.294 Yield: 16 Servings 2 1/2 cFlour. baking 1 tBaking soda 1 tSalt 1/2 cButter or regular margarine 1/2 cVegetable oil 1 3/4 cSugar 2Eggs. using an electric mixer at medium speed.Blend in Vanilla Extract.Stir in zucchini. cocoa. set aside. beating well after each addition. Add dry ingredients alternately with buttermilk to creamed mixture. grated 6 oz Semisweet chocolate chips 3/4 cWalnuts.Beat in eggs.Pour batter into a greased 13 x 9 x 2-inch baking pan.Cut into squares and serve. unbleached.Cream together the butter. baking soda and salt. Cool in pan on rack. Bake in a preheated 325 degree F.
25 B Bacardi Chocolate Rum Cake 5. 285. 275.Butter 91 2-inch springform pan. 280 375'F 171. 26. 113. 227. 37 Arm & Hammer Chocolate Chip Banana 5. 179. 98. 153. 285 A Academy of Motion Picture Arts and Sciences 48 addition. 227. 184. 154. 119. 40-1 chocolate with 47 aphrodisiac 5. 50 . 227. 23. 95.Mix 217 20-kilogram 40 350'F 75.Blend 147. 203. 192. 36. floured 132-3 9-inch Cheesecake 227. 256. 216. 282. large 37 animals 5. 127. 215-16. 49 artificial vanilla 59 atl 23 Aztecs 22-3.295 INDEX* µ µg 40 10-inch springform pan. 201. 254.Pour butter over. 134. 177. 109.Beat 166. 143. 199 amaretto frosting 71-2 American Chocolate Chip Cookies 17 amounts. 294 African cocoa crop 29 all-purpose flour 226 cSifted 143. 247 9-inch springform pan 89. 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. 243 almonds 70-2. 259. 196 cSifted unbleached 58 cSugar Egg tb 225 cUnbleached 98. 290 cBlanched 72. 146-7. 163. 294 addition. 137. 275 addition. 189 All-purpose flour tSalt tBaking powder tBaking 75 almond extract 70. 129. 237. 180.Stir 166. 112 amaretto 72. 49 Bacardi Double-Chocolate Rum Cake 5. 111.
293-4  balls 60. 256-9. 107-8. 209-10. 54 Barcardi Rum Chocolate Cake 6. 94. 98-9. 147. 290 baking chocolate 27. 264. 167. 216. 137-8. 177. 55 bars 28. 59. 291  floured 101 well-buttered 9-by-9-by-2-inch 196 baking powder 63. 190. 55. 91-2. 78-9. 121. 260-1. 98. 132-5. 119. 94-6. 87. 209. 184 bar mixture 257 cooled baking 263 melted candy 283 Barbara Bush's Chocolate Chip Cookies 6. 201. 264 baking pan 54. 40. 89. 58-61. 165-7. 124. heated waffle 181 BAKER'S Premium White Chocolate 282 baking 27. 262. 77. 201. 131-3. 80. 103-9. 166. 131-3. 256-7. 147. 64. 149. 111. 227-31. 144 bake crust 68. 252. 66. 166-7. 84. 124. 52 Banana Chocolate Chip Bread 6. 112 oz Unsweetened 164. 197. 107-8. 262. 229. 173. 75. 278. 131. 216 baked crust 94. 43. 281-2. 88. 251-2. 102. 135. 15960. 244-5. 238. 141. 291 baking soda 52. 113-14. 154. 238-9. 269 oz Semisweet 56. 113-14. 132-3. 275-83  bake cookies 11. 54. 96. 85. 205. 145. 80. 193. 61. 81-7. 257. 278-9. 228-9. 52 Banana Chocolate Chip Muffins 6. 180. 242-6. 73. 127. 264. 247 bake cups 111. 273-4  baking powder salt 261 baking sheets 57. 228. 154 baker. 248-9. 126-7. 230. 78. 281-2. 288. 150. . 53 Banana Chocolate Pudding Cake 6 Banana Chocolate Pudding Cake Yield 54 bananas 52-4. 145-6. 276. 268. 89-90. 188. 292-4  baking bars 260. 127 Basic Chocolate Sauce 6 Basic Chocolate Sauce Yield 56 batter 50. 158. 62-4. 153-5. 54. 268-9. 58. 68-72. 140. 71. 174-5. 278-9  Banana Chocolate Cake 6. 95. 181-2. 209-12. 171-2. 235. 52.296 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. 197-8  Bake 52-5. 108. 149. 196-8. 101. 84. 277 mashed 53. 103. 275-6. 119. 114. 89. 248. 171-2. 154. 103. 106. 68. 98. 229. 65. 283 chocolate marshmallow 10. 193. 137-8. 226-7. 101. 75.
143 Beat Slight 105 beat sugar 102 beat well. 125. 250-2.Then 148 beat flour 154 beat margarine 106 beat mixture 72. 123-38. 275-6. 197. 255 . 268. 25. 191. 28-30. 214. 259 beat eggs. 151. 158.Separate 147 white 126 batter. 158. 283-6  beat Bake 51 beat butter 55. 201. 140. 273-5  blended. 152. 141. 227. 182. 118. 263 beat shortening 103. 154. 92-4. 259.Bake 253 Bavarian Chocolate Pie 6 Bavarian Chocolate Pie Yield 56 BBC NEWS Chocolate 47 beans 22. 289 beat eggs 83. 196. 135. 194. 68. 262-4. 188-94. 84. 88. 104-8. 181. 146. 180-2. 75. 168. 104. 75. 251 remaining 65. 254. 79-83. 228. 197. 147. 161. 182. 281 beat egg whites stiff 204 beat egg yolks 132.Pour 244. 246 beat chocolate mixture 177 Beat Cream 97 Beat cream cheese 65. 137. 257. 115. 169. 174. 122.Pour 180 flour. 242. 212.Return 158 beaten eggs 126. 114. 109. 199. 153. 193.Stir 99 beat yolks 218 Beat Yolks Slightly 97 Beate Illek 47 beaten 71.Combine flour 99 Beat well. 275. 255-6 vanilla. 168. 267-9. 39-40. 236-8. 242. 75-6. 217.Pour 264 minutes. 211-12. 198. 80. 176. 281 beat cake mix 201 beat cheese 128. 100. 193. 140. 261 beaten mixture 268 beaten yolk 230 beaters 61. 188. 280 beaten egg yolks 105. 292  beaten egg whites 96. 236 beat 58-63. 206. 114-17. 96-7. 177 beaten egg yolks. 112. 230. 66. 89-90. 146-7. 171. 250. 117. 283. 218. 285 beat cream/chocolate mixture 279 beat egg whites 54. 95. 178.297 253-4. 162. 267. 138. 160-1. 191. 229-31. 252. 263-4. 122.
127. 167. 24. 91. 80. 101.Add eggs 109. 242. 188-9. 109. 139. 236-7. 141-3. 67 billowy peaks form. 278.Combine cream 211 beaters. 183-4. 129. 162. 95. 1967. 219  .Fold 205 blend well. 65 board. 175-6. 202. 82-3.Chill thoroughly.Stir 64 blender 71.Stir 125 bitter 23-4. 205-6. 80. 179 blended. 147. 143 blend cocoa 256 blend cocoa powder 236 blend flour 239 Blend in Vanilla Extract 294 blend liqueur 146. floured 131 boil 58. 161 dry 263 electric 255 rotary 80 rotary egg 171 beaters. 95.Add 164 blended. 272 bo 60. 235-6. 207. 168. 159-62. 254 blend ts Vanilla Veg 88 blend walnuts 292 blend well. 79-80. 77. 64. 135. 162-3. 62. 257 blended. 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. 61-2. 283 beverage 22. 153 blended. 118. 203-4. 98-9. 96.Remove 228.298 chilled 82 clean 54. 173. 131-3. 143.Stir 144. 214. 146. 36. 61-2. 234. 69. 218  blend butter 138. 264-5.Place cream 252 Beer TUnsalted butter-room temp 88 Belgian bittersweet chocolate 196 berries 115. 192-3. 136.Bake 238 blended. 113-14. 152. 106. 293  boiler. 131-7. 130. 66. 288-9  boiling 69. 117. 125.Add chocolate mixture 130 blended.Pour mixture 247 blended. 170. 118-19. double 56. 287. 61. 27 bittersweet chocolate 47. 155. 218-19. 205-7.
Add 91. 148. 159. 255-6. 48 Bo's Chocolate Chip Cheesecake 6. 70. 128-35. 290-4  . 224. 140. 120. 258-61. 165-6. 170.Bring 119. 137-8. 106. 225-6. 110. 76-7. 215-16. 131-6. 98. 275. 120. 44. 112-13. 226-7. 248 bran mixture. 154. 274-6. cool 121 brandy 76-7. large 50 bowl. 132-3.Blend. 152. 185-6. 76. 198-9. 189. 101. 165. 196. 154. 49. 173-8. 249. 185. 233. 59 bowl 58-9.299 boiling point. 289-90  mixer 74. 62-4. 91. 177 Brandy And Vanilla 97 Brazilian Iced Chocolate 6 Brazilian Iced Chocolate Yield 60 bread 5. 69. 261. 79. 224. 101-2. 259. 205. 206. 151-3. 155. 229. 152. 156 bowl. 271 bran cereal 78. 83-4. 200.Refrigerate 156 bowl. 6. 72. 117-19. 125-6. 203-5. 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. 198. 53. 182. 83-4. 64-5. 75-6. 266 burning 66 butte 289 butter 61-2. 80. 146. 176. 276-7  Bowl Buttercream 189-90 Bowl Chocolate Fudge 18. 80-1. 75. 135 bowl. 103-7. 249-52. 282 book 3.Add vanilla 170 boiling water 56. 90. 75-6. 189. 94. 122-9. 103-7. 126.Sprinkle 65 bowl. 284-5. 201. 108.Chill 109 bowl. 143. 218-20. 79. 181-2. 106. 106. 235-6. 160. 291-2  blender 79 large 55. 94. 78. 226-7  brown sugar oz Cocoa 117 brown sugar together. 283-4. 289 scraping 233. 148. 87-90. 273 small 63. 68-70.The 100 Brown sugar ts Vanilla 260 BROWNIE 108 Brownie Cookie Crust 241 brownie mixture 64. 220. 167. 226. 117. 88.Whisk 288 Box Office Mojo 48 bran 120. 131. 106. 278. 253 bowl. 99-101. 95-7. 193. 271. 225 brownies 3. 119-20. 196.
217. 160. 218 butter. 226.Coat 204 butter melts 270 butter melts. 102-3. 274 tablespoon sweet 160 tb Sweet 198 tbsp 141.Mix 127 buttermilk 75. 240. 180. 251. 112. 273 melted 107 peanut 106. 89. 194. 250 butter peanut 249 butter sandwich cookies 249 butter tb milk 118 butter. 111. 144.300 cGranulated sugar tb 154 cMelted 88. 245.Pour 197 butter. 143 cStick 170 cSweet 176. 158. 284. 115. 124.Press 147 melted 93 Butterscotch Fudge Omit chocolate chips 222 butterscotch pieces 189. 238 cUnsalted 76.Stir 145 . 64 buttermilk mixture. 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. 275.Beat well. 175. 137. 294 cNonfat 111 qt 120 Buttermilk Chocolate-hazelnut Cake 6. 262. 256. 120. 136. 249. 193 cpeanut 149 cPeanut 106.Combine 293 oz Chocolate chips tb 193 oz Semi-sweet chocolate tb 204 oz sweet 225 soften 60 softened 103. 217. 216-17. 238. 267.Beat 238 butter.Add 238 butter. 167. 152. 189. 141. 195. 292 gUnsalted 182 mashed lg Egg tb 52 mixing bowl. 110. 257 creamed 53 cSoftened 103. 201. 114. 110.Stir 81 butter mixture 76. 167. 219. 149 teaspoon 62 tUnsalted 61. 256.
98. 81. 169. 139-40. 135. 226.Let 81 cooled 54. 192. 121. 119 oz Devil's food 95 oz Pkg chocolate 200 cake mix ith pudding 68 cake pan. 161. 29. 273-4 9-in layer 51. 55 cake iwth 185 cake jiggles 99 cake layer 140. 245.Bake 192.Loosen 285 layer 274 minutes. 262-3. 68. 245. 29 cacao mixture 26 cacao trees 22. 74. 86-7. 241 cacao beans 3.Loosen 90. 211.Sprinkle 65 . 268. 29. 252.301 C cacao 22. 238-9. 182. 251 prepared 50 cake pans. 185.Butter 204 cake pans 83.Repeat procedure 276 cake ingredients 51. 281 cake cra 72 cake crosswise 74 cake flour 156. 139-41. 72-4. 161. 273-7  3-layer 226 angel food 207 boxed 274 cake. 24-5. 108. 237-40. 195. 42. 181. 273 third 245 cake mix 50. 68. 185. 46 Cadbury Creme Eggs 44 cake 50-2. 197. 58-62. 24. 205. 197-8.This sourdough chocolate 274 people bake 274 preparing 146 roll 169 warm 293 cake baking time 81 cake batter 159. 191 mix. 251 cSifted 171 cake hang 171 cake heart. 119. 227 hour. 23-5. 204-5. 264. 54-6. 176 csifted 96 edge of 96. 91-2. 55 waxed paper-lined 8-inch 211 cake pans.Combine 50 cake pan. 226. 27. 157. 184-5. 126. 169.
75. 231 cannoli forms 88 Cappucino Chocolate Cheesecake 6 Cappucino Chocolate Cheesecake Yield 65 caramel mixture 172 Caramelized Pistachio Shards 263 caramelizes 89 carbohydrate 53. 192-3. 55. 273. 131-5. 114. 213. 248. 106. 267 cAll-purpose flour 64. 293-4 cake tests done. 224 Castillian Hot Chocolate 6 Castillian Hot Chocolate Yield 67 cause acne 39 cBread flour 187 cBread Flour 73 cBread flour. 142. 144-6. 53. 145. 274 cake rack 239 cake recipe 281 cake shimmers 60 cake springs 197 cake tester 54. 269. 213. 267. 71. 157 cardiovascular disease 38 casserole 70. 100.Form 133 cake. 235 candy mixture 283 candy sprinkles 177. 262. 257. 229  cancers 37 candies 40. 112. 140.Cut 223 cakes form 140 cakes test 132-3. 243. 95. 111. 171.Spoon 197 cake. 244. 196. 174. 102-3. 220. 227-8. 186. 143. 106. 85. 127. 245 cakes test done. 47. 250. 153-4. 164-6. 109. 223-4. 173-4. 211. 271 cButter 91-2. 139. 79. 244 cardboard 140.Let 59 cakepan. 224. 127-8. 154. 113. 130. 234. 159. 226. 281-2. 81. 199. 199- . 252. 226 cake tests 50-1. 130. 96. 167. 258  cbutter 177.You 205 call-purpose flour 231. 137.Cool 180 cake tops 238 cake. 225.Sprinkle 215 cake. 166. 226. 198. 55.302 cake pieces 74 cake plate 81. 291 cAll-Purpose Flour 76. 270 calories 38. 124. 122.Cool 192. 164. 181. 85-6. 230-1. 127. 142. 82. 231. 238. 251 cake. 111. 262. margarine ts Salt 52 cBrown sugar 59. 139. 97. 225 cAlmonds 71. 186. 275.
209. 284 cGranulated sugar 86. 72. 94. 95. 55. 216. 167. 48 cHeavy chopped Egg whites ts Vanilla 249 cSugar Eggs ts Vanilla extract 91 cHeavy cream 61. 287 Charlie 45. 88. 195. 209-10. 256-7. 191. 237. 55 cCold Milk 49. 270 cHalf 82-3. 189. 273. 137-8. 183. 210. 85. 156. 175. 234. 92. 188. 121-2. 184. 247-9. 134. 61. 158. 169. 245. 272-3. 209-13. 108. 144. 189. 265. 192. 292-4  cCocoa krispies 242 cCocoa powder 65. 167. 118. 222 cCreamy peanut butter tb Creamy peanut 151 cDark Bacardi 49 center. 63. 126. 221-2. 92. 237 butter oz Cream 151 . 166. 278 cChopped walnuts Vanilla 181 cCocoa 67. 275. 201. 292-4  cButter Flavored Shortening 108 cbuttermilk 262 cButtermilk 65. 187. 194. 166. 137. 240-1. 272-3. 236 ccold skim milk 286 cCold skim milk 215 cCold Skim Milk 79 cConfectioners 106. 131-4. 248-50. 276 cChocolate 124 cChocolate chips 52. 163 cChopped nuts 63. 146. 99. 139. 102. 248 cEvaporated non-fat milk 220 cEvaporated skim milk 54 cEvaporated Skim Milk 168 cFlour 49. 158. 251.Beat 78. 260 cChocolate pieces 187 cChocolate wafer cookies 109. 267 cCold milk 51. 277-9. 244. 227. 85-6. 246-7. 181. 92-4. 115. 99-103. 97. 225. 70. 278. 123. 180-1. 245-7. 184-5. 238. 201. 282-3. 287-9  cheescake 164 cheese 6. 101-4. 292  cFlour ts Baking powder 146 cFlour ts Baking Powder 108 cGraham cracker crumbs 51. 188. 174-5.303 200. 251. 158-9. 109. 86. 227. 190. 212. 261. 225. 163. 82-3. 217. 220. 67. 160. 145. 236. 181. 145. 160. 228-30. 275 ts Salt 132-3 cConfectioners sugar 137.To 133 cereal mixture 69 cereal. 99. 247. 257. 148. 107. 271. 169. 120-1. 148. 192. 226-7. 180. 294 cCake flour 54.
216.Add chocolate 207. 247. 108. 126. 240-1. 167. 68 cheesecake inside. 172. 157. 257 Chex and Chocolate Party Mix 7 Chex and Chocolate Party Mix Yield 69 chicken 7. 96. 134. 111. 132-4. 147. 172. 197. 50 chill 57. 278  cchocolate 53 cChocolate 150. 39. 232 cSemi-sweet chocolate 64. 59. 92. 221 melt peanut butter 256 melted 134-5. 182. 134-5. 240 cheese mixture 60. 202. 246-7. 98.304 oz Cream 95. 191. 203. 220-1. 95-6. 91. 267 cheesecake 13. 255  Cheesecake Crust 6. 128. 221-2. 163-5. 178-9. 109. 143. 197. 200. 18. 69-70 children 47. 277-8 cHershey's cocoa ds Salt 111 chewy cookies 64. 140-1. 129-30. 135. 215. 157-8. 225. 87. 228. 132. 102. 259-60  chill mixing bowl 252 chilled bowl 50. 207-8.Use 133 chilled mixture 164 chilling 238. 91. 227 softened cream 195. 259 cherry mixture 73 Cherry Yogurt Cups 16. 109. 215 cHershey's cocoa 57. 134 cReese's peanut butter 256 csemi-sweet chocolate 149. 277 cup of 129. 177-9. 251. 256. 59-60. 252 chilled chocolate/egg mixture 132 chilled chocolate. 135 generous layer of 60 ground chocolate 150 heat. 200-1. 163. 246 oz Peanutbutter 172 oz Semisweet Chocolate 136 . 145. 92-3. 193. 183. 239-40. 186. 246. 98. 163. 128. 126. 272 cSemi-sweet Chocolate 178 csemisweet chocolate 186 cSemisweet Chocolate 104 cup chocolate 81. 82. 152-3. 211 cChocolate Mint 135 cMilk Chocolate 109 cMini semi-sweet chocolate 49 cMint Chocolate 131. 130.Use 91 cheesecake mixture 239 cherries 73-4. 241 chips 77.
197. 139. 133. 204-6. 288-9  9-inch spring form pan. 221 cho Stir 173 chocolat 242. 20. 171-4.Melt 176 associated 23 bad quality 32 baker's 6.Melt 127 batch 32 bitter 70 blend 146. 31-40.305 package semi sweet 221 packages butterscotch 222 use Nestle Mini-Morsel chocolate 60 vanilla milk 111 whip Chocolate 253 chips melt 201. 72-3. 269 cooled melted 241 couverture 28 creamy 166 crushed 98 cSemi-sweet mini 208 cSemisweet 73. 125-7. 66. 284 drinking 24 durable 25 eating 36 ened 215 equal parts. 268-74. 82-5. 279 cooking 158 cooled 105. 76-8. 22-9. 142. 132-3. 278 chocolat at box office mojo 48 chocolat-mocha flaver 160 chocolate 3-5. 88 cWhite 269. 48. 254 boiling water 275 brain cannabinoids in 47 cheaper 32 cHershey's 277 chopped 158. 182 granulated 278 grated 97. 58-9.Add 152 high-priced 46 how to Store 47 how to Temper 46 . 40. 61-4. 62 baking pan. 42-8. 253 Chocolat 6. 45. 112-15.Melt 147 excess 186 expensive 31 free 276 gDark 86. 278 heat.
41 oz Semi-Sweet Mini 77 oz Unsweetend 105 oz Unsweetened 60 oz White 286 pan. 112. 183 73 . 290 melting 36 minutes. 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.Spoon 173 pipe 218 processed 33 quite bland 29 saucepan. 248 Chocolate-Banana Freeze 14. 181 smooth 53 softened 288 solid 34 squares 141 standardized 43 tempered 35 town 48 unadulterated 27 warm 152 water mocha 180 wine 21.Add 125 shaved 92.Add 174 molten 34-5. 72 chocolate-and-butter mixture 62 Chocolate and Raspberry Cream Torte 7 Chocolate and Raspberry Cream Torte Yield Chocolate Angel Cake 7.306 layer 68 liquid 34 manually tempering 34 mass-produced 32 melted square 141 melted white 109. 293 Chocolate Almond Bread Pudding 7 Chocolate Almond Bread Pudding Yield 70 Chocolate Almond Morsels 7 Chocolate Almond Morsels Yield 71 Chocolate Amaretto Brownies 7 Chocolate Amaretto Brownies Yield 71 Chocolate Amaretto Cheesecake 7. 77 Chocolate Banana 18.
87 Chocolate Cannoli 8. 17. 80 baker's 40 Chocolate Baseball Cookies 7 Chocolate Baseball Cookies Yield 80 chocolate batter 85. 87 Chocolate Caramel Cheesecake 8. 97 Chocolate Chip Cake 8. 94 Chocolate Cheesecake Yield 91. 43. 218 Chocolate Cake 8. 121 Chocolate Cake Yield 282 chocolate candy 8. 55. 19. 201 Chocolate Bread Pudding 7-8. 78 Chocolate Banana Shake 7. 89 Chocolate Caramel Pecan Cheesecake 8 Chocolate Caramel Pecan Cheesecake Yield Chocolate-Caramel Sugar Cookies 172 Chocolate Caramels 6. 62.307 Chocolate Banana Muffins 7 Chocolate Banana Muffins Yield 77 Chocolate Banana Pudding Pie 7. 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. 66. 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. 254 part. 86 chocolate cake mix 49-51. 82. 108. 82-4 Chocolate Bread Pudding Classic 8 Chocolate Bread Pudding Classic Yield 84 chocolate brownies 8. 226. 88 Chocolate Caramel Hazelnut Pie 8. 92-3. 59. 28. 20. 85 chocolate bunnies 23 Chocolate Butterscotch 16.Pour 147 chocolate beverages 22 Chocolate Brandy Cake 7 Chocolate Brandy Cake Yield 81 Chocolate Brandy Cream 7. 79 chocolate bars 35. 195 Chocolate Cheesecake Bars 8. 97 90 . 78 Chocolate Banana-Split Pie 7 Chocolate Banana-Split Pie Yield 79 Chocolate Bar Filling 7.
77. 75. 211 Chocolate Chip Cookies 8-9. 186 Chocolate-Covered Fortune Cookies 187 Chocolate-Covered Marshmallows 14. 100 chocolate chip cookies Thersa Monk 103 Chocolate Chip Cookies Yield 99 Chocolate Chip Date-Nut Loaf 9. 184-5 chocolate cream cheese batter 163 Chocolate Cream Pie 17 Chocolate Cream Pie Yield 233 Chocolate-Cream-Popcorn 14. 246-50. 101 Chocolate Chip Grape Nut Bread 9. 106 Chocolate Chunk Blondies 9 Chocolate Chunk Blondies Yield 107 Chocolate Chunk Cookie Bar 57 Chocolate Chunk Nut Cookies 6. 104 Chocolate Chip Torte 9.Use 185 .Stir 95 Chocolate-Chocolate-Chocolate-Chip Fudge Cake 14 Chocolate-Chocolate-Chocolate-Chip Fudge Cake Yield 184 Chocolate Christmas Candies 9. 149-50. 106. 57 chocolate chunks 100. 105 Chocolate Chip Peanut Butter 16. 109 chocolate cream 28. 186. 104 chocolate chips 18. 102 Chocolate Chip Macadamia Crunch Cookies 9. 243-4. 255 chocolate cools 241 Chocolate-Covered Cherries 14. 52-3. 101-4. 253  chocolate chips.Add 248 chocolate chips. 103 Chocolate Chip-Oatmeal Cookies 9. 64. 187 chocolate cream. 229. 186 Chocolate Covered White Chocolate Cheesecake 9. 102-3 Chocolate Chip Nut Pie 9.308 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. 219 Chocolate Chip Squares 9. 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. 83-4. 59.Spread 185 chocolate chips. 49.
118. 184. 48 chocolate factory. 153 chocolate eggs 44 fondant-filled 44 chocolate extract. 80. 125. 128. greatest 44 chocolate fight 45 chocolate filling. 112 chocolate diet 36 chocolate dip 113 Chocolate Dipped Almond Cookies 9. 243 favorite 52 Chocolate Frosting. 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.Top 273 Chocolate Fudge 10. 151 Chocolate Glazed Dream Cake 10. 111 Chocolate Decadence Bread Pudding 9. 112 Chocolate Dipped Almonds 9 Chocolate Dipped Almonds Yield 113 Chocolate Dipped Peanut Butter Cookies 9.309 Chocolate Creme 9.Walnuts 119 chocolate flavor 27. 116. 195 chocolate Genoise 197 CHOCOLATE GLAZE 59. 118. 265 Chocolate Ganache 10. 249 Chocolate Fudge Pudding 10. 29 classic 29 Chocolate Fluff Frosting 275 chocolate fountain 31 chocolate frosting 198. 18. 117 Chocolate Fudge Sauce 19. 225. 118 chocolate gratings 125 chocolate hardens 114 Chocolate-Hazelnut Filling 119 Chocolate Hazelnut Tart 10 Chocolate Hazelnut Tart Yield 119 . 56 Chocolate Curls Chocolate Gratings 132-3 Chocolate Date Truffles 9. 115 chocolate dough 135. 113 Chocolate Dipped Strawberries 9 Chocolate Dipped Strawberries Yield 114 chocolate dollops 267 Chocolate Dot Pancakes 9.Chill 123 at the chocolate factory 46 Chocolate Factory 44-5.
123 chocolate lover's dream 3 Chocolate Lover's Eggnog 10. 127 chocolate mass 33 blended 33 chocolate melts 76.Continue baking 147 chocolate liquor 4. 188 Chocolate Marshmallow 16. 122 Chocolate-Macadamia Nut Bread 14. 255 chocolate layer. 219 Chocolate Marzipan Slices 10. 121 chocolate instant 50-1. 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. 265 chocolate melts. 121 chocolate icing 121 Chocolate Indians 10. 122 chocolate layer 147. 187 Chocolate Macaroons 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 . 30-1 producing 30 chocolate lovers 3. 93. 123 Chocolate Madeleines 10. 26-7. 128 Chocolate Mini Cheesecakes 10.310 Chocolate Heaps 10 Chocolate Heaps Yield 120 Chocolate Honey Glaze 231 chocolate/honey mixture 58 Chocolate Horse Muffins 10 Chocolate Horse Muffins Yield 120 chocolate house 25 Chocolate Ice Cream Cake 10.Blend 197 chocolate milk 23 Chocolate Milk Fudge 10. 123 chocolate makers 27-8 chocolate makers use 28 chocolate-making machinery 32 Chocolate Malted-Milk Pie 10. 250. 240. 55 cBarcardi Dark Rum pk 55 Chocolate Jumbles 10.
95. 138 chocolate mix 191 chocolate mix. 105. 142. 113-14. 142 Chocolate Munchies 11. 129. 265 csemisweet 271 flavored semi-sweet 137 Chocolate Mousse 11. 139-40 Chocolate Mousse CakePart 11. 136 Chocolate Mint Sticks 11.Stir 200 chocolate mizture 85 chocolate morsels 69. 192.ture 84 chocolate mixture 57. 217-18. 63 Chocolate Peanut Butter Bars 12 Chocolate Peanut Butter Bars Yield 148 Chocolate Peanut Butter Chews 12. 146 Chocolate Orange Supreme Cheesecake 12. 143 Chocolate Nut Chews 11. 147 chocolate ot 186 Chocolate Pancakes 12. 141-2.Pour 198 chocolate mixture. 149 Chocolate Peanut Butter Cup Cheesecake 12 Chocolate Peanut Butter Cup Cheesecake Yield 150 . 119. 200. 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. 145 Chocolate Orange Cheesecake 12. 137 Chocolate Mint Sugar Cookie Drops 11. 76. 160-1. 141 Chocolate Mud Frosting 11. 125-6. 154. 138. 204. 137.Add 211 chocolate mixture.Fold 208 chocolate mixture. 257. 149 Chocolate Peanut Butter Cookies 12. 131 Chocolate Mint Layer Cake 11. 151-2 Chocolate Mousse Cake 11. 275-6  chocolate mixture. 144 Chocolate Nut Toffee Bars 11. 130 Chocolate Mint Frosting 132-3 Chocolate-Mint Frosting 132-3 Chocolate Mint Ice Cream 11.311 Chocolate Mint Cheesecake Cups Yield 130 Chocolate Mint Cookies 11. 132. 148 Chocolate Peanut Butter 6. 139 Chocolate Mousse Flan 11. 145 Chocolate Nut Upside-down Cake 12.
154 chocolate pie 17. 54 Chocolate Pudding Mix Yield 159 Chocolate Pudding Souffle Cake 12. 289 chocolate pieces. 152 Chocolate Peanut Pie 17 Chocolate Peanut Pie Yield 240 Chocolate Peanut Whirls 12. 202. 153 Chocolate Pecan Orange Balls 12. 155. 281.Microwave. 219. 157-8 Chocolate Pretzels 12. 20. 164 Chocolate Sauce 7. 69. 165. 177. 231. 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. 153 Chocolate Pecan Pie Bars 12. 289 warm 259 Chocolate Sauce Yield 281 . 164 Chocolate Sandwiches 13. 93. 19. 234.312 Chocolate Peanut Butter Dip 12 Chocolate Peanut Butter Dip Yield 151 Chocolate Peanut Clusters 12. 259. 162. 255 chocolate pieces 50. 258 csemisweet 176 cSemisweet 155 grated 133. 160 Chocolate Puddle Pudding 12. 158. 272 chocolate products 40-1. 204 oz Semi-sweet 189 oz Semisweet 188 pkg semisweet 218 white 271. 188. 13. 46 chocolate pudding 49. 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. 17. 154 Chocolate Pecan Rum Balls 12. 215 resemble 67 Chocolate Pudding Cake 12 Chocolate Pudding Cake Yield 159 chocolate pudding mix 12.
72.313 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. 139. 179 chocolate turtle recipe 148 . 151. 193. 185. 20. 172 chocolate sweet 41 Chocolate Swirl Cream 76 chocolate syrup 79. 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.Pour 205 Chocolate Sugar Cookies 13 Chocolate Sugar Cookies Yield 171 Chocolate Surprise 13. 278 Chocolate Truffles Yield 176-7 Chocolate Tunnel Cake 6. 165 Chocolate-Scotch Drops 14 Chocolate-Scotch Drops Yield 189 chocolate sets 218 chocolate shavings 227 chocolate sheet 288 Chocolate Shortcakes 13. 196 oz Semisweet 216 chocolate streaks remain. 142. 173 Chocolate Tapioca Pudding 13 Chocolate Tapioca Pudding Yield 174 chocolate taste 30 Chocolate Teacake 13. 203 cHershey's 174 Chocolate Syrup Brownies 13. 67 Chocolate Turtle Cheesecake 14 Chocolate Turtle Cheesecake Yield 178 Chocolate Turtle Pie 14.
180 Chocolate-walnut Meringues 14.Mix 159.314 Chocolate Velvet Cheesecake 14. 151. 251 cNuts 107. 262 cMilk 52. 130-1. 98. 203 cholesterol 53. 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. 270. 177-8. 280-2. 75-7. 290 cocoa 29. 155. 68. 223-4. 220 Chopped Powdered Sugar 127 chopped Shortcake dough 167 chunks 99. 170. 188. 138. 230 chopped nuts 122. 144-5. 209-10. 122. 237-8. 233-4. 179 Chocolate Vinegar Cake 14 Chocolate Vinegar Cake Yield 180 Chocolate Wafer 6. 101. 146-7. 42-3. 93 Chocolate Waffles-Mix 14. 271-2. 213. 258. 275 cinnamon/sugar mix 98 Cinnamon Whipped Cream 211 cinnamon. 244-6. 36-8. 66-7. 122-4. 158-60. 46-7. 272 choney 231-2 cHoney 153. 86. 67. 236.Cover 204 Chocolatetown Special Cake 14 Chocolatetown Special Cake Yield 189 chocolatiers 28 chocolatiers use 28 chol 149. 104. 80. 214 clow fat milk 231 cMargarine 63. 228-31. 190 churn 132 cinnamon 65. 233. 183 chocolate. 226. 202. 95. 209-10. 112. 184-5. 273 cHershey 242 . 211. 61. 276-8. 247-9. 107. 142. 56. 173. 201-2. 276-7  cMILK 97 cMint-Chocolate Chips 129-34. 293-4  bowl. 244. 78. 172. 86.Let 156 chocolates. 179. 139. 115-16. 183. 148. 108. 210-11. 283 cmilk 177. 204 Chunky Triple-chocolate Cookies 14. 266. 31-3. 114. 70. 190 Chocolate Walnut Pie 14. 254.Stir 214 cLight Cream tb Butter Flavored Shortening 108 cloves 211. 224-5. 68 chocolate wafer crumbs 92. 129 chocolate wafer crust 68. 172.
75. 167. 281 expensive 29 forastero 29 milk. 280 cocoa mixture. 224. 293 cocoa graham crust 217 cocoa growers object 28 Cocoa Icing 245 cocoa liquor 31 cocoa mix 244 cocoa mixture 122.Add flour 245 cocoa powder 36-7. 216. 245. 264 cunsweetened 96 cUnsweetened 65. 189. 26. 244.Cut 161 Cocoa Tree 46 CocoaBella 47 cocoa.Sift 158. 244. 248. 184. 212-13. 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. 237. 29 cocoa butter 22-3. low 30 cocoa butter crystals 33 cocoa butter flows 31 cocoa content. 142 world's 27 cocoa-based prescription drugs 38 cocoa beans 27. 187. 43 cocoa-sugar mixture 67 cocoa together. 25-7. 128. 276. 28. 158 substituting 28 cocoa butter content. 199. 80. 80. 30-3. 43.Put 170 .Add 220 cSifted 115 cunsweetened 74 cUnsweetened 124. 230. high 26 cocoa fat 28 cocoa flavonoids 38 cocoa flavonols 47 cocoa frosting 158-9. 264. 273. 164. 65.315 cHERSHEY'S 73 cPowdered 274 crumbly. 273 mixing 74 powdered baking 72 processing 37 reducing 28 sifted 201 tUnsweetened 63 unsweetened 139. 160. 168. 40. 78. 96.
247. 285 cChocolate wafer 68 wafer 98. 244-5 consumers 43 consumption 35. 200 cSweetened 130. 127. 142 cookbooks 148. 253 oz Sweetened 209 sweetened 128. 93. 46 conching process 33 condensed milk 23. 180. 227. 186-7 Contemporary Confection 46 cook 55. 55. 137. 280-1 Coffee Cake 13 Coffee Cake Yield 173 coffee liqueur 65.Cut 253 cookie sheets 87. 87. 88-9. 67. 144. 125. 108. 235. 177 toasted 215 Coconut Chocolate Cheesecake 14 Coconut Chocolate Cheesecake Yield 191 coffee 58. 208-9. 170. 106. 39 containers. 243. 198.Beat 182 conching 4. 155. 238. 243 cold milk mix 170 cold water forms 116. 159. 211. 123. 173. 157. 169. 165. 250. 177. 65-6. 174. 191. 134. 143. 99. 113. 185. 148. 223 Coll 132-3 colored decors 186 combined. 31-3. 145. 124. 106. 91. 118.Stir 238 coconut 69. 160-2. 97. 230. 180. 273-5. 176. 87. 221. covered 155. 214. 201. 137.316 cocoa. 132-3. 130. 207. 222. 194 cOil 49-51. 81. 256-8  . 150. 166. 108. 90. 270 coffee mixture 235 cognac 169. 293  confectioners sugar 82.Refrigerate 178 cocoa's medicinal 47 cocoa. 175. 253 chocolate chip 99 crumble 57 prepared crust. 60. 132-4. 94. 293 tHot water 176 confectioners sugar tb 193 confectionery 43-4 consistency 34. 68. 171. 166 cookie crumbs cChocolate 253. 156-7. 218. 166. 185. 116-17. 213. 246-7 confectioners 94. 263  cook stirring 139. 192. 175. 237. 259-60. 37. 124 cookie dough 99.
143. 131-4.Add eggs 100 cookies 3. 128. 171-2. 291. 269 cream Butter 85 cream butter flavor crisco 64. 191 cream cheese mixture 68. 79. 153. 89. 282. 87. 212. 81. 119. 275. 185. 202. 126. 212-13. 247 cool.Bake. 81. 75. 239 Cream/Chocolate Frosting 273 cream margarine 172. 239-40. 117. 291 Cool.Place chocolate 105 cools 108-9. 213. 266 cream shortening 121-2. 68. 129. 195. 87. 155 ungreased 134. 131. 246 non-stick 212-13 nonstick 63. 150-1. 116. 108. 99. 91. 93-5. 192. 99.Turn 281 cooling racks 99. 72. graham 59-60. 165. 128. 98. 270.Heat 170 cream butter 76. 230 creamed mixture 64. 108. 222-3. 134-5. 293 cooking spray 73. 148. 68-9. 231  Creamy Chocolate Cheesecake 14. ungreased 131. 60. 160. 227. 237. 142. 227. 98.Transfer mixture 182 cooled yolk mixture. 137. 103. 165. 276 cooking spray. 131. 64. 229. 135. 6. 266 cramy. 61. 104. 137. 144. plain dark chocolate 31 cPowdered sugar 72. 189. 110. 239. 260  cornflour 67 couvertures. 146. 160 corn. 126. 294 creamy 58. 220. 229. 119. 165. 167. 270. 92-4. 137. 211. 66. 229. 94. 258 Cool crust 218. 143-4. 150. 72. 113-15. 259-60  Cream Cheese Chocolate Cake 14. 138. 103-4. 63. 71. 267.Beat 197 cooled cheesecake 94 cooled chocolate mixture 238 cooled chocolate. 260-1. 166. 192 Creamy Chocolate Cheesecake Squares 193 CREAMY CHOCOLATE FROSTING 166 . 113. 202 cookie. 245. 177. 168. 263. 165-6. 185. 110-11. 150.In 212-13 Cool cake layers 268 Cool cookies 103.317 prepared 71. popped 187 corn oil spreadand stir 73 corn syrup 59. 253. 151. 286 cracker crumbs. 256-8  cooking 45. 165. 256-8 cookie sheets. 281. 290 cream cheese 51. 1878. 239. 171. 81. 114. 106 cRaisins 69. 217. 122-4.
181. 122. 99.Bake 135. 82-3. 79. 277. 91-2. 271-83  cSUGAR 97 cSugar Egg tb Flour 63 cSugar Eggs 146 cSugar oz 207. 193 creme cups 158 crepes 162 criollo 29 Criollo Chocolate 46 Crisco cButter Flavor 94. 280. 249-50.Cut 166 creamy chocolate sauce 266 CREAMY MILK CHOCOLATE FUDGE Omit 221 creamy. 239. 179. 249. 14. 107-12. 173. 178-9. 222. 230. 267.Sprinkle 179 Cru Chocolate 46 crystals 33-4 cSelf-raising flour 182 cSelf-rising flour 104. 163-4. 282 cSifted flour 115.Blend 143. 236 cSemi sweet chocolate pieces Melted 173 cSemi-sweet chocolate ships 173 cSemisweet chocolate chips 51. 72. 92. 110. 247 crust. 220 cSugar oz Bittersweet chocolate 151 cSugar tb Cocoa Eggs 94 . 206-15. 102-3 crisp cookies 64. 90-2. 191. 254-5. 101-5. 245-9. 65. 181. 23940. 229-30. 171-5. 269 cSour cream 59. 130. 162-8. 145-7. 217-18. 240. 129. 97-9. 228-30. 191. 81. 292 csugar 262. 84. 92-3. 143. 206 Crumb-nut cheesecake crust 126 crumbs 72. 217. 249-50. 128. 68. 201. 150. 246. 128 packaged 91. 126. 278 vanilla waver 227 crust 51-2. 284-6  prepared 95. 191. 109-10. 146-7. 134. 94. 60.Heat 170 creations 43 special chocolate 44 creme 12. 143. 154. 98. 253-4. 90. 142. 163. 125. 158-60. 273. 206 crust. 134-9. 186. 153 creamy. 271 cSugar 55-7. 180-3.318 Creamy Chocolate Frosting. 125-31. 126. 257 Crucial Step in Chocolate 46 crumb crust 124. 146-7. 254 cSemisweet chocolate chips tb 198 cShortening 71. 100. 290 flavored 64. 187-93. 94. 267. 70-3.
55-6. 256. 206. 187  cWhipping cream 110. 231 cups 50-1. 101. 159. 263 cups miniature marshmallows 221 cups semi-sweet chocolate chips 64 cups sour cream 65 curls 125. 134-6. 229-32. 255 cupcakes 3. 80. 218. 154. 58. 220-4. 61-2. 220. 158. 281-2. 246-8. 77. 208. 273 cup chocolate chips. 71-2. 278 cup boiling water 244 cup brandy 81 cup butter 99. 135 cup semi-sweet chocolate chips 231 cup servings 123 cup sugar 75. 262-3.319 cubes 70. 198. 89. 141 currants 175. 146. 217-18 cup flour 276 cup milk 277 cup milk choco 221 cup milk chocolate chips 221 cup mint chocolate chips 131 cup mint-chocolate chips 129. 139. 292-3  measuring 181. 279. 84-5. 239. 167. 151. 111. 105. 173. 170. 136. 124. 162-3. 115. 218. 193. 68-9. 221 paper 184 prepared 246 cups batter 256 cups cheese mixture 267 cups cream 76. 284 Cuckoo for Cocoa 46 cUnbleached Flour 104 cunprocessed uncooked wheat 271 cUnsifted flour 145. 218 cups crumb mixture 201 cups flour 76. 126. 67. 256 c-4 243 cups milk 160.Turn 81 cup cream 175. 79-80. 263  cup topping 277 cup water 58. 195. 176. 122. 141. 237. 242. 138. 294 cwater 96. 121-2. 191. 81. 111-13. 133. 128. 136. 142. 126. 96. 84. 97. 140-1. 223. 1302. 250. 106. 211. 218. 171. 172. 292. 156. 159-61. 217. 100-1. 173. 281-2 D . 267 cWater 50. 74-7. 279 cVanilla Wafers 226 cWalnuts 87. 207.
197 Decadent Chocolate Cake 15. 201 . 159-60. 186.Spoon 152 degree oven 96. 260. 149. 200 eating 38 flavonoid-rich 37 oz bars Swiss 58 31 Dark Chocolate and Pumpkin Cheesecake 15. 166-7. 119-21. 261-3  degrees Celsius 29 degrees Fahrenheit 29. 199 Double Chocolate Cheesecake 15. 191. 194 dessert 57. 223. 82. 240. 128-35. 265. 191-2. 272 diseases 38 dish 71. 280 Devil's food cake 81 Diabetic Crunchy Chocolate Raisin 16. 194 dark chocolate 23. 130 degrees F. 47. 106. 156. 244-5. 89.Stir 125 dogs 23. 264. cBarcardi 51. 199 dark chocolate shavings 240 dark rum. 195 degrees F.Butter 58 Dense Chocolate Mousse 15. 241 greased ovenproof 161 litre oven proof 117 dissolved. 177. 195 dark chocolate dl 87 Dark Chocolate May Lower Blood Pressure 47 dark chocolate mousse 217-18 Dark Chocolate Sauce 15. 55 dark semi-sweet chocolate 264 Decadent Chocolate Bread Pudding 15. 131. 252. 197. 74. 40-1 doi 47-8 dolly 280 double boiler melt 240 Double Chocolate Brownies 15. 157.In 81.320 Dark and Dense Chocolate Mousse 15. 113-15. 198 decadent chocolate chip cheesecake 60 decorate 87. 104. 230. 36-8. 231. 258. 26. 166. 239.Melt 202 degrees. 200 Double Chocolate Ice Box Pie 15. 246. 97. 194 dark chocolate benefits 36 Dark Chocolate Brownies 15. 126.Beat egg whites 105 degrees F. 171. 224. 200 Double Chocolate Fantasy Bars 15. 200. 61. 194.Butter 199 degrees F. 151. 1789. 265 degree angle. 185. 176. 138-9. 129. dark chocolate helps 45 dip 66. 98. 281 degrees 68-70. 95. 186. 220 diarrhea. 201-2. 197. 40. 165. 271.
77. 133. 141. 273 oats. 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. 108. 113-14.Pour vanilla 180 Dump bread mixture 83 Dutch chocolate 37 Dutch process 184-5 E Easy Chocolate 16. 124. 74-5.321 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. 122. 85-6.Stir 242 draft-free area 76 drink 24-5 drizzle 50. 131. 135. 113-14. 155-6.Chill 144 xChocolate 119 dough. 194.Chill 158. 83. 57. 81. 259-60. 137-8. 280  egg-yolk-chocolate mixture 289 . 96. 263.Pour 208 egg-white mixture 169 egg whites 60. 88. 258-9  effects. 205. 185. 212-13. 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. 167. 57. 200. 185. 289 dry ingredients. 119. 116. 283. 242. 64. 88-9. 193. 94. 129. 262. 250. 185. 177. 279 egg mixture. 79. 209 Easy Double Chocolate Ice Cream 15 Easy Double Chocolate Ice Cream Yield 209 edges 72. 157. 250. 204 dough 55. 241. 167. 164. 183. 119-20. 284  blended. 134. 196-8. 205. 124. chocolate's mood-elevating 42 Effects of Cocoa on Human Health 47 egg mixture 70. 134. 76. 140. 103. 163. 172. 157. 108. 150.
222 fat 26. 275. 76. 37. 244 Fat-Free Chewy Chocolate Cookies 16.Stir 65 Egyptian Chocolate Cake 16 Egyptian Chocolate Cake Yield 210 electric mixer 50. 119-21. 213. 208. 112. 139. 96. 262 tChocolate 123 teaspoon Vanilla bean 160 tPeppermint 137 Extreme Chocolate 45 F Fairfax Chocolate Icing 16. 61. 70. 223 Fast Chocolate 16. 106. 203. 217-19. 250-2. 47 fermentation 22. 64. 40. 265-6. 58. 87-92. 130-5. 291-2  electric mixer beat 91 emulsifying agents 31 en. 281-2. 142. 85. 111. 241-3. 222. 178. 68. 182. 80-4. 149. 130. 223-4  non-cocoa 28 saturated 37. 288 evaporated skim milk 168 excess chocolate glaze 140 excess flour 185 extract softened cSugar Eggs tVanilla 75 talmond 186. 168-9. 98-104. 212 Fat-Free Chocolate Cake 16 Fat-Free Chocolate Cake Yield 213 fat-free instant pudding 286 F. 171-5. 79. 60. 247-54. 224-7. 140. 261-3. 219-20. 55.Fold 171 Eggless Chocolate Cake 16 Eggless Chocolate Cake Yield 210 eggnog 123 eggnog mixture 123 eggs 49-53. 266-9.org/wiki/Chocolate 48 European Sweet 45-6 evaporated milk 88-90.322 egg yolk mixture 96 egg yolks 54. 32-3. 134. 251. 204-5. 177-9. 81. 35.Let 112 egg. 53. 287-8  egg yolks. 197-8. 236. 43. 167-9. 207. 144.wikipedia. 244. 18893. 161. 238-9. 212 Fashioned Chocolate 16. 54. 76. 291-4  eggs yolks 141 eggs.Butter 239 FDA 32. 146. 30 fertility 23 . 244 total 53.
261-4. 106. 131-3. 84.Stir 202 floured 12-cup 119. 158. 85-8. 117. 103. 158. 195 film adaptations 44-5 filo 77 fingers 66.Chill 110 foil. 61-5.Beat 65. 239 flavors artificial vanilla 32 buttery 119 flour 50-5. 208. 59.Chill 251 foil-lined cookie sheets. 117.Fold 281 foamy 97. 227. 137-8. 256-8. 101. 250. 89. 60. 202 flan 141 flavonoids 37-8 flavored batter 242 flavorings 56. 276 aluminum 83-4. 121 floured Bundt 239 floured surface 88. 94. 104. 227-31. 263. 209-12. 210.Stir 80 fluffy 55-6. 280-4. 130-5. 284 Flourless Chocolate Mousse Cake 16 Flourless Chocolate Mousse Cake Yield 214 flourmix 78. 163-6. 182. 140.323 Field Museum 45-6 Fiesta Hot Chocolate 16 Fiesta Hot Chocolate Yield 213 film 5. 247-9. 22930. 242. 83. 145 fluffy. 247.Mix 158. 229. 44-5.Beat 209 . 248 flour. 189-91. 250. 260. 212. 224. 165-6. 287 index 66 finished chocolate confection 42 Firmly Packed 132-3. 110. 76. 87. 276 foil 152. 75. 270. 101. 273 flour. 195-8. 200. 276 buttered 279 foil candy cups 177 foil-lined 8-inch square pan.Add eggs 245 fluffy. 227. 273 fluffy. 171. 106. 137-41. 260-2. 291-4  combined 257 cwhole-wheat 271 tablespoon 276 flour mix 146 flour mixture 55. 184. 231  flour mixture. 157. 103-8. 107. 281-2  Fluffy Chocolate Frosting 244 fluffy. 266-9.Add flour 127. 110. 263. 124.Mix 293 flour mixture. 182. 192-3.
194. 215 frothy 24. 165. 156-7. 238. red 73-4. 182. 56-7. 96-7. 25. 194. 263. 125. 239. 198. 48 food cake mix 74 food coloring. 293 frosting 62. 119. 268 vanilla. 235. 204-5. 162-4. 148. 211. 140-1. 188. 195-7 ganache glaze 58-9 garnish 51-2. 65. 209-10. 215 Frozen Chocolate Banana Pops 16. 155-6. 72. 167. 287-8  freezer 110. 274 nd 132-3 frost cake 252. 208 foods 3. 37 Foolproof Chocolate 16. 114. 216 Frozen Chocolate-Peanut Butter Pie 16. 123-5.324 fold 74-6. 140-1. 132-3. 240-1. 159. 293 freeze 79. 93. 245. 196-8. 238. 72. 162. 166. 71. 85. 240-1. 152. 172. 2045. 250. 238-9. 288 frictional heat 33 fridge 194. 79. 52. 152 Food and Drug Administration 32. 216-18. 43. 218-23 Fudgy Chocolate Pudding 16 Fudgy Chocolate Pudding Yield 224 G ganache 109. 79. 161 Frozen Chocolate 16. 216 Frozen Double Chocolate Mousse 16 Frozen Double Chocolate Mousse Yield 217 fudge 16. 166. 216-18. 216-18. 118. 35. 128-9. 74. 238. 273 buttercream 148 cButter cream 148 chocolate butter cream 274 cup Raspberry-Chocolate 268 remaining 192. 28. 208-9. 114. 292-3  GARNISHES 132-3 gButter 86 . 161-2. 141-2. 97. 162. 221 forastero 29 fork 50. 138. 124. 140-1. 99. 165 food processor 59-60. 152. 189. 178-9. 288 frost 50. 132. 188. 148. 155-6. 79. 180. 46. 61. 245. 104. 82-3. 217. 180. 184. 140. 190. 285-8. 72. 116-17. 190. 209. 137. 70. 268. 283-4  fold beaten egg whites 263 fold cocoa mixture 194 fold squares 261 fold whites 85. 226. 192. 186-7. 185. 238.If 273 frosting mixture 138 Frosty Chocolate Pudding 16. 169-70. 139.
87. 153-4. 237. 197. 292-3  direct 118 form 160 gentle 70 high 76. 75. 236-7. 131. 217. 187. 174-5. 114. 72-3. 261. 59. 291 Grape-Nuts mixture 102 grease 51. 199. 59.325 gelatin 97. 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. 120. 184-5. 58. 255 German cooking chocolate 157-8 German sweet chocolate 208. 81-4. 283 glucose 66 Gods 45-7 golden 55. 238-9  med-high 162 medium-high 89. 87. 275. 255. 263-4. 88-9. 240 Healthy Chocolate 47 heaping Flour 122 hearts chocolate cake 276 dark chocolate could help 46 heat 56-9. 263 medium-low 161 moderate 66. 71. 101. 63. 263. 125. 1846. 224 Gifts of chocolate 23 glass bowl 194. 160. 114. 138. 106-9. 252. 132. 185. 57. 152. 127. 187. 210. 154. 141. 55. 131. 239 German Sweet Chocolate 63 German Sweet Chocolate Cream Cheese 6 German Sweet Chocolate Cream Cheese Brownies 16. 193. 175.Melt chocolate chips 143 Great Chocolate Desserts 68 ground 22. 84. 152. 142. 229. 239. 125. 86-7. 139-46. 264. 280 Guide to Chocolate 45 Guilt-Free Desserts Preheat 130 H half beat 26 hazelnuts 65. 212. 182. 202-5. 287 . 162. 118. 107. 124. 184. 136. 227. 82-5. 199. 197-8. 1689. 160-3. 182. 270-1. 134. 27. 119. 68. 270. 288-90 gelatin mixture 139. 107. 106. 30. 193 GLAZE 108. 81. 221 glaze 50. 124. 138-9. 195-7. 184. 119. 155. 137. 89. 227. 159 low 57. 134. 117-19. 290-1  Grease cookie sheet. 168. 185. 152. 124-6. 179. 227-8. 131-2.
Cool 179 heated grill 115 heat.Pour 196 heatproof bowl set. 58. 169. 72.Remove. 77. 178.Simmer 214 heat.326 saucepan. 171. 218. 230-1. 257  pml 111 unknown 256 heat raspberry 50 heat skillet 148 heat sugar 263 heat topping 74 heat. 277 Honey Chocolate Cake 17 Honey Chocolate Cake Yield 230 Honey Chocolate Cupcakes 17 . low 247 heat. 157. 227-30. 44. large 85 heat. 246.Reduce 218 heat-absorbing sur-face 34 heat chocolate 197 heat cream 152 heat milk 84 heat oil 70. 163. 94. 198. 246.Blend 109 heat. 254. 23. 91. 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. 173. 24 holes 210 Holiday Chocolate Butter Cookies 17 Holiday Chocolate Butter Cookies Yield 230 holidays 5. 145 medium-high 109 heavy saucepan 62. 193. 161.Add 219 heat.Stir 105. 231 honey 17. 128. 123. 234. 88 Heat oven 50. 114. 64. 109.
211. 272. 175. 122. 251 Jeff's Chocolate Cream Cheese Frosting 17 Jeff's Chocolate Cream Cheese Frosting Yield 237 jelly roll pan 73. 73. 215. 74. 31-2. 220. 95. 161. 266. 67. 62. 49-50. 108. 284 instructions 3 International Cocoa Organization 46 invert cake 169 Irish Cream and Chocolate Cheesecake 17. 192. 136.The Cake 238 J Jack Daniel's Chocolate Ice Cream 17. 201. 261 indentations 172.327 Honey Chocolate Cupcakes Dessert horses 40. 232 best 67 Hot Chocolate Mix 17. 229-30. 278. 268 JAM-FILLED CHOCOLATE SUGAR COOKIES 172 Jamaican Chocolate Cake 17 Jamaican Chocolate Cake Yield 236 jar 61. 166-7. 275-6  remaining 63. 101. 232. 141. 186. 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 . 140. 235 jam 74. 23-4. 278 humans 23. 230 Industrial Revolution 25 ingrediants 250 ingredients 28. 165. 244. 94-5. 65. 169. 108. 282 soft vanilla 115 ice milk 79 frozen 79 oz Chocolate nonfat 79 icing 50. 288 pt Chocolate 121 scoop of vanilla 61. 230-4. 82. 274  dry 53. 11617. 213. 86-7. 276. 234 Israeli Chocolate-Coated Orange Peels 17 Israeli Chocolate-Coated Orange Peels Yield 235 I. 79. 172. 41-2 231 I ice cream 129.Stir 205 HOUSE Milk Chocolate 260 HOUSE Peanut Butter 258 hr 164. 136. 60. 232 hours. 258. 119. 226. 42 hot chocolate 17. 65. 277. 183. 121-2. 264. 63. 67.
161. 118. 102. 263. 242. orange 177 K Kahlua 14. 195. chocolate tempering 35 . 177. 39-40. 274  menthe 193 meringue 196-7 single 111. 263 labels 42-3 large bowl beat 150 large mixer bowl 91. 151. 147. 255 cool 147 low heat melt margarine 283 lukewarm 117. 114 lead 5. 163. 216. 148. 286 layers 50-2. 197. 268 cChocolate-mint 184 liquid mixture 277 loaf 52. 182. 268. 108. 223. 243 loosen cake 109. 206. 245. 211. 140. 271 loaf pans 3-inch 208-9 floured 7-by-5-by-3-inch 175 loaves 75. 124.328 juice. 199. 47 lead concentrations 39-40 leaf 133 Light & Luscious Chocolate Desserts 111 Light CoCoa Frosting 229 liqueur 59. 64. 173. 155. 239 sugar tb 188 Kahlua butter 188 KAHLUA BUTTER 188 Kahlua Milk Chocolate Cheesecake 17 Kahlua Milk Chocolate Cheesecake Yield 239 kids 81. 227. 170. 71-2. 181. 192. 72. 261. 201. 166. 221. 205. 162. 156. 187. 239. 225-7. 54. 185. 89. 137. 238. 96. 126. 241. 245. 140. 70. 192. 150. 256 large mixer bowl beat cream cheese 193 large mixing bowl 49-50. 278-9  L La Creme 208 La France Chocolate Decadence 19. 70. 178-9. 252. 156-7. 208. 118. 246. 207. 218-19. 179. 126. 274 kilogram 40 Kit's Chocolate Mousse 18 Kit's Chocolate Mousse Yield 241 knife 60. 187-8. 208-9. 226 M machines. 55. 149. 145.
281. 264. 108. 153. 288. 265. 119. 182. 152. 78-9. . 263. 179. 138. cButter oz 207. 91. 263. 243 medium 49-50. 94. 282 medium speed. 149. 268-9. 128. 201. 256. 163. 87. 293  medium mixing bowl 263 medium saucepan 111. 286-7  medium heat 69. 284. 118-19. 179. 114. 280-1. 99. 132-3. 171. 146. 83-4. 278.Beat 294 medium speed. 290 melted butter. 166. 245.Add eggs 166. 132-3. 223-5. 138. 281 unknown 200 melt chocolate 56. 47 marshmallow cream. 191-2. 291-2  Melt Beat 208 melt butter 92. 31. 226-8. 272-5  regular 106. 252-4. 108. 275. 262-3. 194. 127. 157. 289-90  melt chocolate chips 111. 78. 292-4 Margarine cCocoa cSugar Eggs 108 margarine mixture 106. 148 Mars 26. 92. 143. 99. 210.Sprinkle coconut mixture 173 margarine 63. 73. 250. 220 marshmallows 87. 149. 215. 59. 235-7. 91. 145. 145-6. 243. 42-3. 197. 148-50. 154. 242 Maya 22-4 Mayonnaise Chocolate Cake 18. 247. 273. 193 melt ts Vanilla 146 melted butter 89. 212. 105-6. 93.Blend 281 medium speed. 85. 224. 189. 218. 33-4. 281. 180. 207. 98. 287 vegetable cooking spray. 158. 244-5. 2402. 203. 191. 91. 89. 271-2  medium bowl 57-9. 211. 53 largest chocolate 43 marbelize 64. 61. 128. 162.With 199 melted chocolate 61. 96. 210.Stir 58 melt 28. 162.Turn mixture 285 medium.329 Making Chocolate 46 manufacturers 5. 138. 279. 193. 180. 145. 134-7. 38. 154. 58. 195. 231-2. 163-4.In 228 medium saucepan melt corn oil 111 medium size bowl 149 medium-size bowl 239 clean 161 medium speed. 146-7. 251. 30. 174. 186. 68. 125-6. 152. 61-3. 225 Marble Fudge 222 Marbled Double Chocolate Cheesecake Squares 18 Marbled Double Chocolate Cheesecake Squares Yield 241 marbled effect. 250-1. 169. 119. 222. 166. 127. 217-18. 138. 43. 178-9. 177-80. 76. 184. 66. 118. 63. 156. 157. 256 Maui Chocolate Pizza 18.
222 milk chocolate 23. 104. 229. 222. 171. 177. 149. 206. 247-9  cEvaporated 116. 172. 156. 145-6. 200. 80. 206. 190. 193 meringues 97. 220 hot 263. 26. 155. 272 ingredients. 224. 56-7. 173. 251. 175. 170. 261 Mile-High Chocolate Cake 18. 205. 56-7. 189. 206-8. 272 cSour 230 cWhole 83. 166-8. 40.Add 209 nonfat 202 powdered 115. 236. 252 melted 239 oz bag 245 31 Milk chocolate bars 143-4 . 162. 222. 235-7. 217. 171. 254 microwave 50. 261  microwave chocolate 78.Stir 222 menthe 130.Chill 133 rounded teaspoonful 135 Melted unsweetened chocolate 233 melted white baking pieces 177 melted. 186. 36. 63. 196 Mesoamerican Luxury 45 Mexican-style Hot Chocolate 18 Mexican-style Hot Chocolate Yield 244 microwavable bowl 172. 232.Blend 249 melted chocolate. 207. 177. 244 milk 22-3. 78. 286 cSkim 202. 193 Menthe Chocolate Squares 14. 216. 254 microwave cream 125 microwave oven 142. 226 melted chocolate mixture. 287 cNon-fat 255 cold 272. 2034. 105. 232.Pour 80. 240. 117. 143. 95 melted. 159.Blend 57 melted. 245 melted. 230 melted chocolate mixture 140. 130-3.Remove 106. 256. 221. 177-9. 53. 232 pt 117 raw 278 sour 181. 191. 225. 102.330 168.Chill 125 melted. 216 microwave-safe bowl 186. 199  melted chocolate chips 227. 168 dry 54. 223-7. 31. 129. 31. 262 stirin 182 sweetened 208.
94-6. 244 milk solids 26 milk substitutes 32 milk.Stir 204 minutes. 242-3. 70-2. 75-6. 137. 162-3. 198.Whisk 226 Milky Way 44 Mini Chocolate Chip Cheesecakes 18. 152-3. 258 mix chocolate 212 mix cocoa 214 mix flour 115. cup of 132. 261 Milk Chocolate Popcorn 18 Milk Chocolate Popcorn Yield 245 MILK Dash of salt 221 milk/Grape-Nuts mixture 102 milk powder 23.Shape 138 mint layer 193 minutes stirring 246 minutes.Continue stirring 67 Milkfat Fractions Help Beat Blooming Chocolate 46 milk.Blend 164 milk.Add 251 mint chocolate chips. 220 cNonfat Dry 76 dry 54. 134 mint chocolate chips. 138. 115. 126-8. 132-3. 165. 237-8. 1601. 145-6. 227 milk chocolate crust 240 milk chocolate drink 25 MILK CHOCOLATE FUDGE Omit 221 milk chocolate mixture 239 milk chocolate morsels 258.Melt glaze ingredients 283 minutes. 146. 66-8. 288 mint chocolate 135 mint chocolate chips 131 mint-chocolate chips 129.Cook 130 Mint-Chocolate chips. 89.331 milk chocolate chips 109.Beat 269 minutes. 87-8. 144. 217 mint 9. 202 10-oz bag of Nestles 134. 138 cup of 134. 109. 260  mix butter 100.Turn oven 95 mix 52-3. 182.Cook 132 mint-chocolate chips. 202 heat. 148. 161 mix instant 49 mix peanut butter 277 mix sugar 117. 76. 31. 187 mix yeast mixture 76 . 246 mins 68.The mixture 168 minutes. 199-200. 175.
hot 112 Mocha Chocolate Cheesecake 18. 266 oz Butterscotch 257 mound 80. 180. 124-5. 250-2. 248-9 N Nestle Toll House Mint-Chocolate Morsels 135 NESTLÉ 57. 261-2 preheated 144. 192. 152. 187-90. 160 Mixture Thickens Slightly 97 mixture thickens. 155. 260. 110. 252. 260. 114. 251 Nestles Mint-Chocolate Chips 134. 237. 265 NESTLÉ TOLL 258. 140-1. 260. 167-9. 244. 242. 218. 140. 129-35. 246. 260. 95.Place 289 mixture. 223.Cut 180 moderate 60.Add 198 mixture. 91. 128. 145 mixture thickens 145. 266. 270 moderate oven 122. 167 mousse 3. 239-40. 164. 152. 219. 289 spoon chocolate 152 mousse cake 214 Moving chocolate 35 muffin cups 78. 281 floured 9-inch springform 52 morsels 57. 283  mixer set. 125. 211.Place 161 mold 28. 196-7. 140-1. 260 Nestles 109.Remove 185 mixture. 58. 196-7. 65. 245. 223. 248 greased 53.Beat 180. 242-4. 223-4. 69. 118. 274-5. 245. 269 mixture 66-7. 286-7  mixture boils 57. 252. 246 mixture bubbles 108. 233. 62. 218-19. 230. 211.Let 58 mixture thickens. 281-2  medium size 110 mixing bowl stir. 269 mixing bowl 65. 110. 203-5. 80. electric 166. 229. 138 Nestles Toll House Mint Chocolate 131 Nestles Toll House Mint-Chocolate Chips 202 New York style cheesecake 60 . 231 Muffins 18. 174. 129-33. 200. 205. 174-5.Stir. 209-11.332 mixer 52. 131. 186. 124. 86. 246 Mocha Chocolate Chip Cheesecake 18 Mocha Chocolate Chip Cheesecake Yield 247 MOCHA CHOCOLATE FROSTING 180 Mocha Chocolate Frosting. 99. large 80 mixing bowl. 202. 106. 241. 219. 153 moist cake. 216.
172-3. 164. 147. 241. 106. 108. 268 slow 182. 254 oven temperature 146-7. 291-4  hot 122 hour. 262-3. 254 ounces 61. 249 Nutty chocolate 18. 251 O oatmeal 102-3. 190-1. 264. 123. 225. 36. 161. 273-5. 263. 267 minutes. 83-5. 65-6. 78. 243-5. 258. 235. 174-5. 89. 68. 88. 110 oven temperatue 147. 250 Nutty Chocolate Mint Fudge 18. 109-10. 65. 123. 280 overbeat 119. 204-8. 229 obesity risk 5. 197-9.Preheat 131 open 147. 126-7. 201. 189.Stir 91 onion mixture 70 open oven door. 179. 126. 64. 88-91. 123. 177. 177. 254 Oreo Cookie 147. 201. 243. 262 warm 287 oven bake 259 oven heat 107 oven rack 84. 254. 192-3. 255 preheated 155. 268. 96. 211. 276  cup sugar.Bake 72 oven 60-1. 152. 253 one. 218. 121. 251. 91-2. 71-2. 177-8.Maintain 52 overbake 62. 57. 201-2.333 nibs 22. 264.Add 267 cVegetable 81. 276. 247-9. 252 Olive Garden Chocolate Chip Cookie Dough 18. 81. 269. 294 oiled marble slab 66 Old-Fashioned Peanut Butter Chocolate Chip Cookies 18. 99-101. 248. 38 Obtaining Cacao 45-6 oil 50. 274. 77. 221-3.Remove cheesecake 147 Orange-Chocolate Cheesecake 18. 211-14. 80. 222-3. 252 overstir 121 oz 56-8. 144 oats 104. 290 ounces bittersweet chocolate 225 ove cake. 160-2. 138-40. 103-4. 153. 172. 257 rolled 144-5. 236. 30 non-chocolate ingredients 28 nonmetal bowl stir 158 novel 44-5 nut mixture 146 nuts 55. . 278  Nutter Butter Chocolate-Peanut Butter Pie 18. 64. 156.
236. 191-2. 257 semisweet chocolate 160 Semisweet chocolate 109. 196-8. 269  Semisweet chocolate chips 95. ounce 94. 260-1. 271. 163. 225-9. 155 Chocolate Wafers 95 Chocolatebar 80 Cocoa 117 Cocoa powder 66 Cocoapowder 120 Cream cheese 59. 267-70. 270 Chocolate Chips 106. 285-6  Dark chocolate 139. 83. 90. 156.334 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. 113. 290 Vanilla baking bar square 50 Vanilla Yogurt 184 White Sugar 161 P package. 92. 243. 157. 113. 72. 120. 190-1. 278 CHOCOLATE 97 Chocolate chips 95. 257-8. 245. 85-7. 146-7. 119. 166. 217 Semi-Sweet Chocolate 127 Semi-sweet chocolate chips 50. 203-4. 210. 287 Bittersweet Chocolate 76 Bittersweet chocolate OR 61 Butter 66. 242-4. 273-82  . 294 Semisweet chocolate ts Shortening 283 Sugar 120. 85. 246-7. 253. 152. 150. 62-4. 206. 182-5. 166. 163. 81-3. 88. 195. 109-10. 201. 237. 68. 293 Milk Chocolate 111 Milk chocolate chips 219 Milk Chocolate Chips 227 Peanut butter 257 Semi-sweet chocolate 91. 63. 106. 107. 239-40. 176. 169. 234. 263-5. 138. 203. 282. 136. 139. 236. 259. 286-8  Baking chocolate 192. 72-7. 149. 142 Flour 120 Light 117 Milk 123 Milk chocolate 118. 247. 89-91. 175. 290 packed Eggs 284 paint 133 pan 53-5. 178. 100. 59-60. 266 Chocolate wafer cookies 71 Chocolate wafers 153. 230. 152. 273 Baking Chocolate 183 Bittersweet chocolate 118. 138-41. 141. 223. 278 Butterscotch pieces 189 chocolate 179 Chocolate 66. 197. 241. 204-5. 128.
264 paste. 197. 257 Peanut-Pecan Chocolate Chip Cookies 19 Peanut-Pecan Chocolate Chip Cookies Yield 258 peanuts 69. 157.cover 152 greased medium cup-cake 262 prepared 55. 73. 215 parchment paper 113. 96.Smooth top. 98. 178-9. 250. 222. 91-2. 249-50 crushed 240 salted 245 . 276-7  removing rim of 90. 147. 152-3.Set oven 91 Pantry Chocolate Lime Pie 18 Pantry Chocolate Lime Pie Yield 255 paper bake cups 111. soft 171 peanut butter 106.335 buttered 117 cake rack. 114.Beat egg whites. 252. smooth 67 pastries 261 pastry flour 96 cWhole wheat 65 pat mixtur 72 PDF 46-7 peak. 222. 114. 59.Chill. 255 peanut butter chip mixture 256 Peanut Butter Chocolate 222 Peanut Butter Chocolate Rice Krispie 19. 167. 227-8. 219. 148 pan. 109. 191. 222. 149. 110. 61. 75-6.Add 257 cChunky 222 cCreamy 150-1. 144-5. 138. 240 cSmooth 149. 135. 156. 156. 116. 149-52. 287 boil. 287 cup chunky 222 cup creamy 222 Peanut Butter and Chocolate Cookie Sandwich Cookies 18. 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. 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. 1978.Remove 152 cheesecake 239 frozen peanut butter mousse. 161. 135.Garnish 98 pan. 199. 255. 98. 176. 258. 178-9 rim of 90. 240. 216-17.Begin heating. 130.
79. 125. 282 baked 56 cracker 78. 258 pears 259 Pears Au Chocolat 19. 211. 93. 161. 178-9. 127. 176. 119. 110. 137. 151 powder malted-milk 125 tCocoa 65 powdered sugar 71-2. 223 peel 133. 258-9. 200 cooled peanut butter 240 Pie crusts 260. 127-8. 127. 184. 143. 29-30. 226. 205. 222. 259 pecan cookie crust 194 pecans 57. 270. 178-9. 268.Spoon chocolate mixture 80 pie shell 89. 247 pie plate. 199. 153-5. 192. 195. 292 PMID 47-8 pods 27. 181. 135. 169. 237. 260 pie 89. 238. 234. 278  cUnsifted 190 ts Ground Cinnamon 76 Powdered sugar Eggsize piece of glucose 66 Powdered sugar pn Salt 88 Powdered sugar ts Vanilla 198 . 75-6. 75. 260. 110. 235. 270. 110-11. 254 candied 157 peppermint 137-8 Petit Pain Au Chocolat 19. 153-4. 96. 192. 149. 143. 87. 258. 207 pound cake 272 chocolate peanut butter 12. 168. 214-15. 237 Place sugars 270 plastic 76. 263  plate 74. 286 cherry 74. 190. 260.336 Peanutty Chocolate Bread Pudding 19. 200. 81. 177. 196. 90. 146. 233. 245. 273. 161. 216. 228. 259 Pecan-chocolate Chip Pie 19. 156. 218. 288. 240. 127. 238-9. 283. 120. 167. 221. 260. 205. 240 pinch salt 119 Pineapple Chocolate Cake 19 Pineapple Chocolate Cake Yield 261 Pistachio Cake 19. 101 reserving 101 potassium milk exchange 244 pound 61. 290 cChopped 104. 262 pistachio mixture 156 pistachios 155-7 pkg butterscotch 218 PL 61 Place cake 50.
337 power 57. 166-8. 209-11. 248.When 159. 269. 226. 158. 164. 80-3. 43 Pronto's Phyllo-Wrapped White Chocolate Cheesecake 19. 255 puding mixes. 266 raisins 69-70. 213. 214. 139. 190. 55. 185. 291 pudding 50-1. 202. 32. 89 pretzels 151. 81-4. 85.Stir 159 R racks 52. 110. 89. 262-4. 115. 116-17. 94. 56. 58-9. 148 preheat 58. 76. 274 Q quantities. 261 Powter Chocolate Mousse Bars 19. 67. 55. 71. 185. 267-8  PREHEAT OVEN 52. 215. 68-9. 211. 61. 239. 84. 60. 72-3. 39. 150. 249  Preheat oven 50-5. 137-8. 154-5. 158. 271. 85. 105-8. 145-6. 264 pre-heat oven 62 Precision 60. 60-1. 175. 139. 225 cAll 199. 276. 142. 277 free instant chocolate 277 oz box chocolate 215 white chocolate flavor 286 pudding mixtures 202-3. 275  Raisin-Filled Chocolate Chip Cookies 19. 129-30. 225. 85. 121. 273 Prick surface of cake 50 process 25. 124. 266 Rarest Chocolate 46 . 255. 76. 130. 188. 72. 177. 160-1. 132-5.Baking time 60 Prepare Chocolate Sugar Cookie 172 Preparing 156 Press Chocolate Wafer Crust mixture 93 press crumb mixture 79. 198-9. 273 milk. 195-6. 255 protein 54. 265 prop 147. 279 pudding mix 54. 201-2. 93. 65. 140. 221.Beat 78 pull caramel mixture 263 pumpkin cheesecake 15. large 36. 38 quart casserole. 245. 291 Preheat oven. 226. 71. 33-4. 273. 194-5 pumpkin cheesecake batter 195 purpose flour 150. 160. 244 gm 223-4 pt Raspberries 167. 169. 2689. total 126 preheated 350-degree oven 74 preheated oven. 192. 272 Processed cocoa powder 37 products 28. 62.
152. 194-5. 255. 217. 123. 50. 110. 103 Retrieved 45-8 Reverse Chocolate Chip Cookies 19. 56. 47 roasted chocolate beans impart 27 roll 88. 216. 288-9  rosettes 157 Rosie's Bakery All-Butter Fresh Cream Sugar 84 Rotten Tomatoes 48 Roughed-Up Chocolate Chip Cookies 19. 169-70. 263  reheat 56. 269 RIGHT CHOCOLATE 158 risk 28. 268-9. 176. 169-71. 205. 129. 161. 268. 138-9. 84. 285-7  refrigerate cake 161 refrigerate leftovers 246. 287 . 130-3. 184-5. 78. 59. 277 Refrigerated chocolate chip 253 Refrigerate. 37. 178-9. 138. 278  roll almond mixture 71 room temp 51. 281-5. 139-41. 174. 267 Raspberry Chocolate Swirl Cheesecake 19. 136. 125. 74. 127-8. 136. 266 raspberry cream 73. 117-22. 190. 153-5. 35. 284-5. 222. 186-7. 280 removable bottom 141. 92-4. 145-6. 135. 197. 211. 229-31. 220. 237 S salt 101-3. 271 rum 50-1. 56. 111. 201. 60. 256. 110-11. 88-9. 185-6. 142. 187-9. 180. 178. 119. 113. 248-9. 200-1. 151. 166-7. 225. 58-9. 191-3. 158. 122. 201 grains 118 pinch of 88. 221. 141. 78. 192 reserved cocoa paste 226 reserved crumb mixture 201 reserved sugar syrup. 283-4 room temperature 51. 274-6. 125. 89. 240. 162 raspberry mixture 267 recipe 3. 200-2. 113. 106. 205. 118-19. 81. 169. 185. 293-4  dash 222 ds 54. 288 remainder 115. 67-8. 134. 105-7. 37. 252-4. 21718.338 raspberries 162-3. 209-11. 120. 123. 292 Raspberry-Chocolate 268 Raspberry-Chocolate Cake 19. 261  Red Beet Chocolate Cake 19 Red Beet Chocolate Cake Yield 268 refrigerate 71. 92. 186. 167. 242. 211. 158. 199.Stir pudding mixes 179 refrigerator 35. 165-7. 263-4. 170-2. 174-6. 199-200. 199. 72.Stir 288 result 33. 59. 292 reserved chocolate mixture 132. 56. 170. 127. 193.
34 scrape vanilla bean 101 semi-sweet 69. 244. 292-3  heavy guage 131-2 large 82-3. 83. 80. 174. 175. 161 scrape yolk mixture 161 scraping 58. 130. 136. 99. 177. 187. 152. 57-60.Cook 57. 154. 97. 144. 125. 266. 268 seconds. 168. 160-1. 288-9 saucepan 73. 68-9. 258 cWhipping cream tb Butter oz 151 semisweet chocolate 27. 140. 93.Spread 104 salt. 168. 188. 144. 125. 201. 164. 110. 207. 261-2.Bring 251 salt. 154. 287 saucepan. 149. 201. 132-3.Micro-cook 158 salt. 206. 184. 81. 239 seconds 50. 182. 263. 284.Stir 212 salt. 211. 148. 223. 293 teaspoon 140 tsp 195 unsweetened 123 salt. 158. 257 chilled oz 217 semisweet Icing sugar 209 Sensational Chocolates 46 serotonin 37. 216. 95. 271 sized 83-4 small 58-9. 87.339 pn 82-3. 204-6.Stir 159 sauerkraut 166 Scrape 58-9. 196. 157. 158. 89. 119. 289 melted BAKER'S 172 semi-sweet chocolate chips 266 cChopped walnuts oz 75 semisweet 26. 114. 178. 95. 216. 214.Bring. 86. 55. 203. 244. 153 salt. 174. 271. 162. 92-3. 110. 201. 162. 229. 139-40. 93. heavy 185 saucepan.Add 105. 146. 81. 244. 270 semi-sweet chocolate 57. 105. 190.Transfer 132-3 sandwiches 164-5 Satin Chocolate Mousse 19 Satin Chocolate Mousse Yield 272 sauce 56. 195. 157. 246-7  saucepan.Stir 158 seeds 22. 108. 107-8. 277  2-cup 203 human 41 . 111. 268. 218. 117. 142. 149. 256. 142. 102.Cook stirring 56 salt. 125. 85. 42 servings 49. 85. 139. 271. 132. 61.
275 salt. 218. 89 sliced Chocolate Decadence 264 slices 140-1. 288 simmering water 62.Cut 92 shavings 125. 197. 168. 126. 292 simmering water. 213. 178. 124. 197. 243 orange 141 Slide cake 169 Slightly Beaten 164 small bowl stir 73 smooth. 131 shortening mixture 103 Sift 75. 262. 184. 230.Blend eggs 98 set aside. 130. 244. 245. 229. 272 Soft Chocolate Caramels 6 soft peaks form 75-6. 226-7. cold 74. 107. 288 . 288 buttered filo 77 pastry 260-1 shell 22. 143. 210-11. 261 sift icing sugar 108.In 82.Dollop mixture 125 soften 121. 111. 182. 189. 231. 77. 172. 140.Beat whippping cream 57 Shave chocolate 110 shaved chocolate. 139. 261. 160-1. 119. 96. 142. 250. 211. 185. 229 skins 47. 271 sodium 53. 124. 224. 103. 82.Add eggs 246. 171. 155. 178. 197. 284 cVegetable 192. 229. 136. 99. 281-2. 166.Stir 59.Preheat 189 Set bowl of chocolate 169 set pan 152 set. 157. 169. 102. 292 shortening 72.340 set aside. 140. 229. 252. 176. 226. 186. 204-5. 196 smooth. 180. 240 sheets 55. 236. 167. 275 soft peaks form. 275. 198.Melt 108 vegetable 58. 165. 223-4. 284 smooth. 175-6. 141 sifted flour 143. 258. 252. 114.Pour 86. 251. 146. 238. 251. 131-3. 129. 153. 167. 132-3. 208. 135. 192. 119. 211. 200. 263 sliced almonds 71-2. 108. 223 snap 33 soda. 30. 181 smooth. 258. 235. 152.Add vanilla 253 smoothing 140-1. 86. 161. 142. 267. 182. 116. 156. 203. tbaking 53. 168. 191. 255. 139. 226. 205. 202 set aside.Stir 205 skim milk. 183. 265. 248-9. 136. 161. 237-8  sift flour 55. 114. 181. 243 sifter 124 simmering 81.
179. 26-7. 108. 280 Spiced Chocolate Applesauce Cake 20 Spiced Chocolate Applesauce Cake Yield 275 split 118. 72. 123.341 softened Eggs 139 softened tb Bourbon Eggs 204 soften. 68. 209 squares 45. 231. 198. 277 square cake pan 85. 199. 128. 174. 107. 238 sponge 76. 87. 184 Sorting out Chocolate 48 souffle 60 souffle mixture 204 sour cream 65. 92. 224-5. 264 Spread Chocolate Glaze 128 springform pan 52.Stir 57. 146-7. 205. 219-23. 65.Butter 156 spoon 60. 247. 276-8. 176-7. 228. 214. 193. 88. 48. plain 161 Spanish hot chocolate 67 spatula 79. 78. 156. 183 spoon batter 74. 200. 126. 222-3. 228-9. 270. 160. 95. 69. 140-1. 188 Sourdough Chocolate Cake 20. 227. 253. 246. 278 . 248. 197. 280 sprinkle 62. 236. 53. 84-5. 116-17. 83. 274 soya milk. 163. 282-3. 190. 293-4  squares chocola 165 squares. 117. 29.Stir 109 source 24. 183-4.Yield 223 squeeze chocolate mixture 198 stainless steel bowl 109. 236. 162. 203-4. 92-3.Heat 214 sticks 30. 58. 88. 146-7. 171. 92-4. 81-2. 124. 98-9. 193. 249. 197. 242. 293 Sour Cream/chocolate Frosting 273 Sour Cream Chocolate Layer Cake 20 Sour Cream Chocolate Layer Cake Yield 273 sour cream. 141. 276 spoon chocolate icing 50 spray 73. 252. 62-4. 130. 156 sponge mixture 117 Sponge. 219. 117. 106. 141-2. 224. 273-4. 127-8. 261. 85.Serve chilled. 84. 128-9. 233. 238-9. 210. 248. 72. 222. 242. 67. 101. 286-7  large 80. 1848. 259-60  sprinkle batter 98 sprinkle butterscotch 257 square baking pan 107. 242. 167. 161-2. 78. 288 buttered 87 rubber 110. 111. 138. 246. 72. 60. 79. 75. 253-4. 70. 65. 241 stearic acid 37 stem 186 stewpan 66 stick cinnamon. 72.
201. 176.In medium bowl 213 stir. 266. 69. 121-4. 220-1. 202.Chill 174 stire 93 stirring 57. 293 stirring constantly. 155-9. 84-5 Stud top of cake 237 substitutes 32. 41-2 stir 61-4. 161. 80-3. 239 stir chocolate mixture minutes 125 stir flour 174. 163-4 sliced 182. 225-9  stir bread cubes 112 stir chocolate 76. 276. 82-95. 111-13. 75-8.Remove 189 stirring twice. 184-5. 243-8. 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. 209-15. 140. 198. 185. 152. 186. 111. 177-9. 267 sugar 52-8. 97. 282 Strawberry-Filled Chocolate Cake Hearts 20 Strawberry-Filled Chocolate Cake Hearts Yield 275 Strawberry Sauce 8. 111-17.Pour 179 stirring well. 203. 128-9. 214. 169. 2089. 179. 132-3.Set 249. 218-19. 238  stimulant 5. 139-43. 246. 251. 199. 153. 270 stove 66. 136.Remove 105. 201-5. 167-9. 177. 236. 146. 72-3. 168.Reduce 185 stirring occasionally. 211. 106-9.Bake pudding 159 stir. 171.342 stiff 57. 16372. 160-4. 105-9. 218-23.Cook 105 storage 4. 81-2. 91. 92. 171-5. 131-7. 264 stirring constantlyuntil mixture 199 stirring frequently. 123-5. 235. 236-41. 143-8. 262. 64-8. 129-38. 156. 140. 187-8. 123 strain 118. 102. 188-94. 273-87  cbrown 271 cBrown 94. 194. 287 strainer 124 strawberries 85. 78-9. 211. 69-70. 116-17. 66-7. 145. 236-7. 120. 111. 155. 35 Store 59. 200. 248. 156-62. 41. 179. 89. 207-10.Add 170 stirring frequently. 287-8  stirring const 235 Stirring Constantly 97 stirring constantly. 266 . 132-3. 180-2.
120 dissolve 237. 262 cWhite 103. 270 fermentable 24 icing 85. 104. 188 Sugar Free Chocolate 16. 165 cDark Brown 214 cgranulated 53. 250 tConfectioner's 86 tPowdered 276 white 98. 152. 138. 89. 276 sugar mixture 73. 200. 236 cup of 105. low 26 sugar crystals 35 disolve 109 sugar dissolves 128. 99.Stir 63 packed brown 64. 244 cPowdered 244 sugar syrup 287 sugar tb milk 132-3 Sugar TButter 273 sugar. 252 cLight Brown 150 colored 230 cooked 66 cpacked brown 252. 258 cPacked brown 80. 287 cups 152. 209 insufficient 30 melted 256 melted. 96. 249 brown 248 . 281 remianed 75 sift icing/confectioner's 86 soft peaks form. 155. 143 cpowdered 260 cream 127. 257 remaining 96-7.Add 198 superfine 236 tablespoon 62 tbs 259 tbsp 193. 193 cSifted 171 cSuperfine 61. 108. 182.343 cCastor 182 cConfectioner's 145. 174 sugar particles 33 sugar substitute 170.Add 61. 175. 199. 154. 223 Sugar Free Chocolate Banana Cream Pie 20. 161 42 sugar content. 141.
chocolate's 37 sweet chocolate 23. 155. 170. 185. 105. 148. 139. 270 cChocolate 122. 199 sweet chocolate icing 261 sweetened whipped cream. 250 T T-peanut butter 63 t-Salt 209. 166-7. 222. 126. 179 tablespoons sugar 276 tablespoons water 81 tAll-purpose flour 253 Tall-purpose flour 262 TAll-purpose flour 130. 69. 128. 151. 156. 255-6. 26. 125. 181.Chill 105 synthesized cocoa flavonol molecules 38 syrup 104.Continue whipping 156 sugar. 209 cChocolate fudge 150 cCorn 212-13. 139-40. 163.Blend 168 sugar. 225. 256 tartar 75. 74. 270. 257. 276  tablespoons all-purpose flour 263 tablespoons butter 128 tablespoons cocoa 159 tablespoons flour 256 tablespoons milk 172. 103. 229 tablespoon Chocolate-Orange Sauce 276 tablespoon cocoa powder 225 tablespoon milk 53 tablespoon water melt 80 tablespoons 58.344 sugar.Cook 184 sugars melt 159 sugary 67 superfine 85 sweet. 97. 185. 206. 161 taste 40-1. 280 heat corn 136 tbsp corn 116. 123. 124. 158 oz German 224 oz Germans 63 oz Packages semi 221 oz Semi 68. 174-5. 209. 162. 59. 96. 245. 173. 129. 257. 156-7. 237. 187. 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 .
112. 275 Tcocoa 231 TCocoa 93. 109. 263 teaspoons sugar 276 teaspoons vanilla 126. 119. 199. 174-5. 116. 175. 107. 222. 170-2. 159. 183. 191 TBrown sugar 80 tbsp 55. 119. 144. 196 TCocoa Powder 78. 212. 140. 128. 256-8. 223 temperature cSugar lg Eggs lg Egg 76 tempering 4. 65. 140-1. 180. 273-6  tBaking Soda 120. 263 temper 34 temperature 28-9. 198-9. 69. 227-30. 138. 232 Tbutter 232. 175. 180-1. 158. 267 teaspoonfuls 143. 85-6. 55. 33 tepid 58. 249 tBaking soda 52. 101-2. 68. 219. 77. 122. 99. 114. 81. 124. 102. 183. 56-7. 97. 141. 155. 145-6. 113-14. 63. 114. 210. 189. 210-11. 138. 167. 117. 54. 64-5. 80. 266. 271 teaspoons 59. 78. 167. 236-8. 34. 230. 273-4  tBaking Powder 104. 90. 120. 202. 107. 123. 256-7. 189. 172. 206 texture 26. 131-3. 184. 170. 31. 85. 194 TConfectioners sugar 82. 124. 270. 46 . 224. 273. 99-100. 70. 212-13. 166-7. 137-8. 124. 249-50 Tbsp Hershey's CoCoa 229 Tbsp of butter 126 tButter 129. 82. 15960. 72. 169.345 tb Peanut butter tb Honey cRice 277 tb sugar 170 tb Sugar 204 tb Sugar tb Kahula 233 tBaking powder 49. 108. 86. 34-5. 183. 284-5  TButtermilk 102 TCake flour 276 TChocolate syrup 202 TChocolate Syrup 79 tCinnamon 65. 268-9. 145. 261 TBaking powder 115. 75. 248 TCognac 169. 165. 131-3. 269 rounded 55. 161. 282 TCocoa powder 82. 147. 248. 266 tBaking sodaa 143 tbl 145. 176 TConfectioner's sugar 241 TCooking chocolate 250 TCornstarch Powdered Sugar 120 teaspoon almond extract 262-3 teaspoon vanilla 126. 180. 58. 209. 80. 262. 198 Tbls of powdered sugar 127 TBrandy 77. 258. 227. 260 TButter 51-2. 150.
40. 264 TGranulated Sugar 179 theobromine 23. 76. 42 thick 67. 276 topping 75. 236 thumb 66 tin. 240. 192. 102. 79-80. 108.346 TFine quality cocoa powder 162 tFlour 126. diameter cake 85 tip 66. 215. 105. 167. 108. 106. 159. 177. 163. 151. 178. 68. 171. 219. 223. 119. 78. 245. 190. 163. 213. 176. 192 TMilk 64. 242. 141. 132. 281 TFlour 105. 161. 282. 264. 284 tossing 83-4. 199. 116. 142. 138. 290 tNutmeg cButter 75 toffee 175-6 tongue 31. 287-8 cool. 94. 167. 206. 175. 40 TPeanut butter 110. 225. 257-8 TPeanut Butter 116 TPowdered sugar 110 TPowdered Sugar 214 TPure vanilla extract 162. 284 toxicity 5. 26. 87. 199. 253  cup fudge 74 topping mix. 155. 124. 288 THot water 113. 111. 109. 274. 280 Tflour pn Salt 284 Tgranulated sugar 100 TGranulated sugar 109. 223 thin 159. 202. 293 Tmilk 186. 99. 242. 88. 190. 191. 231. 197. 240 transfer 59. 134. 167. 82-3. 170. 91-2. 214. 110. 187. 136.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 . 164. 139. 142. 208. 199. 286-7  thickens 67. 253 tMilk 206. 276. 263 tips for chocolate care 46 titled Charlie 44-5 TMargarine 98. 128. 273-4. 247. whipped 74. 267. 118-19 topping mixture 208 TOrange Liqueur 156 toss 84. 188. 187. 152. 33 toothpick 61-2. 205. 211-12. 160. 165-6. 150.
59. 168. 207. 124. 231-2. 210. 191-3. 131. 93. 267 tSalt 63-5. 130. 70. 131. 96. 143-8. 197. 91. 75. 115-16. 163-8. 178. 244-5. 15860. 191-2. 178. 211 TUnsifted all-purpose flour Whipped Cream 264 TUnsweetened cocoa powder 61. 287-8 tsp vanilla 218 tsp. 291 TUnsalted Butter 107. 203-4. 208. 105.347 Tripple Layer Chocolate Bars 20. 82-3. 236 tVanila 208 tvanilla 96. 239 tube pan. 95. 159. 124-5. 274-5  tVANILLA 97 TVanilla 64. cSugar cSkim milk 73 ts Salt 139. 165-7. 264. 223. 111-12. 123. 141. 233 ts Vanilla extract ts 58 tsalt 53. 158. 126-8. 197 TSugar 51. 58.Butter 91 TSuperfine sugar 61 TSweet butter 198. 203. 276 Tsugar 99. 70-1. 178. 184. 138. 104-7. 232-4. 258. 293-4  tVanilla Extract 79. 195. 68. 84-5. 291-2  Tsugar. 231. 176. 115. floured fluted 68 TUnbleached All-Purpose Flour 164 TUnsalted butter 110. 280. 146 ts Salt cButter Flavored Shortening 108 ts Salt ts Vanilla oz Semi-sweet 207. 116. 220 ts Vanilla 94 cPowdered sugar pn Salt 225 ts Vanilla extract 73. 118. 241 tVanilla extract Confectioners 269 tVanilla extract fluffy 243 tVanilla extract Raspberries 182 . 167-8. 137-8. 224.sugar 224 tSugar 63. 224-5. 189. 99-102. 174-6. 83. 278-9 Trump's Chocolate Pumpernickel Pudding 20 Trump's Chocolate Pumpernickel Pudding Yield 279 ts. 130-3. 200 tVanilla essence 117 TVanilla essence 182 tvanilla extract 252. 134. 1712. 54. 143. 248-9  tSALT 97 tsp 111. 211. 63. 265 tVanilla extract 52. 86. 202. 192. 180-1. 156. 195-6. 210-13. 158. 72. 253-4. 228-9. 135-6. 272 TVanilla extract 51. 85-6. 265-7. 187-8. 159-60. 272-3. 267 tVanilla 54-7. 289. 187-9. 251. 262. 97-102. 229. 147. 162. 174-5. 251. 278 truffles 28. 118. 150.
199 ts Salt ts 76 vanilla ice cream 61. 208. 202. 217. 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. 130-3. 27. 153. 215. 161. 294 cButter ts 132-3 melted ts 154 sugar Tbsp 62 tPure 162. 236 vanilla bean lengthwise 118 vanilla extract 75. 245 vanilla baking bar 50 vanilla batter 242 vanilla bean 66. 127. 188. 259. 240. 61. 58. 279 unbeaten 261 Uncontrolled crystallization of cocoa butter 33 underbake 51. 266. 284 vanilla ice cream. 178. 89.348 tVanilla flavor 104 tVanilla flavoring 104 TWater 99. 71. 264. 31. 83. 280. 160. 45-6 Using electric mixer beat butter 231 Using milk 202 V vanil 83 vanila 178. 58. 110. 251-2. 143. 93. 203. 135. 282. 105.YUMMY 215 vanilla pudding 255 vanilla stir 64 vanilla wafer crumbs 270 vanilla wafers 111. 154. 212 txp vanilla 128 types 4. 62. 184. 229. 139. 101. 174-5. 224. 26. 181. 55 Unknown Heat 242 unsalt 289 Unsalted butter 53. 38 U Ultralight Chocolate Cake 20. 82. 137. 158. 195. 137. 129. 273. 34-6. 206 . 287 Unsalted butter Eggs 260 Unsalted soft butter 117 Unsweetened baking chocolate 191 unsweetened chocolate 23.
105. 101.Cool 57. 106. 277-8  mixture. 263 wash beaters 96 water 23. 105. 79. 281 vanilla. 131-7. 179. 212. 222. 119. 224. 50. 287 hot 55. 66-7. 280 vinegar 73. 76. 174 vanilla. 192.Pour 145 vanilla. 55. 239-40 water milk chocolate chips 227 water. 241. 183. 187. 225. 254  chopped 62. 2356. 245. 175. 175-6. 53.Stir 134 Victory Chocolate Cake 20. 228. 82. 210. 129. 88-9. 222 varieties 29 common chocolate 26 vegetable shortening. 75. 243 walnuts 49.If 59 vanilla. 253 warm chocolate mixture 178 wash 133. 277 cold 66. 184. 95-6. 119. 142-4. 87.349 cCrushed 111 vanilla. 187. 274 vanilla. 189.Stir 248 . 272 Variations 56. 122. 120. 214. 220. 160. 261 cCold 49.Pour 132-3 water. 251. 174. 254 cups vanilla 128 cVanilla 178-9. 210 cHot 85-6. 98. 165-6. 218. 292-3  cBoiling 56. 131. 104 VARIATION 3. 80-1. 180. 221.Sift 144 vanilla. 212-13. 106. 128. 169.Combine 276 tbsp 250 water bath 214. 196. 62. 77. 229 W wafer crumbs cChocolate 72. 228.Beat 209.Cook 132-3 water. 51. 57. 147. 267 wafers cChocolate 65 cCrushed chocolate 234 cVanilla 270 Wallins' Chocolate Chip Mandel Bread 18. 243. 85. 184-5.Beat 173 water.Stir 98. 217. 198.Add 100. 129. 113. 207. 249. 244. 243-4 cup of 132-3. 61. 119. 169. 58-9. 134. 98.Heat 288 water.
185-6. 250-1. 240-1. 74. 139-41.Delicious 136 whisk 58-9. 287  whisking 84. 239. 189. 157. 198.350 wax paper 54. 179. 31. 281. 125. 163. 156. 26. 287-8 waxed paper 55. 277 whip eggs 264 whipped cream 13. 139. 135. 235. 210-11. 263. 204. 36. 224. 92-3. 199-200. 293 cWhole 292 whip 87. 204-5. 166-9. 106. 152-3. 216. 184.Continue 62 White cake mix 118 white chocolate 23. 271. 161. 111. 76. 277. 152. 214. 265. 245. 208. 252 whipped cream mixture 123 whipped cream mixture. 89. 287-92 White chocolate baking bar 162 White Chocolate Berry Pie 20 White Chocolate Berry Pie Yield 282 White Chocolate Bread Pudding 19. 199. 242. 144. 227. 240-1. 96-8. 208-9. 291-3  sweetened 234. 86. 118. 62. 292 wheat flour 53. 201. 221. 279 cChilled 51. 238. 192. 94. 217-18. 156. 198-9. 279. 207-8. 96. 113. 206.Chill 131 WebMD 47 wedges 65. 46. 286 whipping cream 123. 283-4. 292 chocolate. 129. 85. 236-7. 221  sheets of 135. 161. 169. 71-2.Heat through. 169. 156. 162. 271 White Chocolate Brownies 20 White Chocolate Brownies Yield 283 White Chocolate Buttercream 19 White Chocolate Buttercream Yield 262 White Chocolate Cashew Pie 20 White Chocolate Cashew Pie Yield 283 White Chocolate Cheesecake 20 White Chocolate Cheesecake Yield 284-5 WHITE CHOCOLATE CREAM 125 White Chocolate Devil's Food Pie 20 White Chocolate Devil's Food Pie Dessert 285 white chocolate-flavor 286 White Chocolate Fudge 20 . 153 waxed paper line cookie sheets. 77. 61. 163. 91 whipping cream. 115. 158. 109. 21718. 62. 217. 142. 264. 176-7. 284 cool 79. 203-5. 168. 255. 165.Pour 209 Whipped Cream Vanilla Ice Cream 61 whipped topping 54. 283-5. 217-18 wet bran mixture 121 wet mixture 65 Wheat Chocolate Cake 21. 214. 110. 57. 198.
93. 134. 204 White chocolate shav Dark 240 white chocolate. 31. 231. 152. 68. 215 Yolk Mixture 97 yolks 80. 291 White chocolate sauce 162 White Chocolate Sauce 15. 46 Y yeast 76 yogurt 79. 140. 91. 131. 132. 111. 160. 130-4. 182. 215 yogurt cheese 163. 286 Wonka. 250. 289 White Chocolate Mousse Cheesecake 20. 241.Spoon chocolate mixture 182 whites 53. 287-9  . 215 world 3. 93-4. 43-4. 111. 216. 208. 263. 251 World Cocoa Foundation 27 X 23. 46. 59. 264 cLowfat vanilla 111 oz Lowfat vanilla 163. 73. 263. 196-7. 241-2. Willy 44 wooden spoon 89.Pour 285 white chocolate. 289 wooden spoon beat 222 wooden spoon. 105. 275-6  whites pn Salt 204 wire racks 50. 67 World Chocolate Cake 18. 256-7.Top 288 White flour 161 white mixture 182. 21213. 54-5. 57. 236. 65. 154.Using 218 White Chocolate Mousse 20. 214. 184. 217-18. 2279. 85. 96. 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. 275-6 white mixture. 196-7. 180. 93.351 White Chocolate Fudge Yield 286 White Chocolate Lasagna 20.Melt 135 wire whisk 58. 238. 155-6. 236. 105. 259. 204-5. 75. 96. 156. 281. 34 Stirring 34 Xocoatl 24. 96. 263  wire racks. 110. 190-1. 122.Blend 293 word 23. 164. 23-4. 161. 81. 287 white chocolate mixture 283 white chocolate mixture. 27. 256. 113.
352 Yorker 45 21. 293 Z Zucchini Chocolate Cake zucchini mixture 183 .
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