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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.
This book offers chocolate lovers 371 ways in which to enjoy their favorite treat. And even easier to find with a great index and aphabetical table of contents. history and business of chocolate. and the book's tips and variations make the recipes easy to follow.3 If you are a chocoholic. This book has everything chocolate! . This will make a must-have gift for anyone keen on chocolate. The book opens with a comprehensive overview of the science. The instructions are easily understandable. then do yourself a favor. This book is literally a chocolate lover’s dream come true. ever published on the subject of that most sensuous of all foods— chocolate. Filled with 371 of the world's best recipes. buy this book and let the bliss begin. brownies. 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. This book is the most lavish and the most complete. Cookies. cupcakes and cakes.
................36 ................................................................................................................................................................................................................................................................................................................................................................23 History ..........36 Circulatory benefits ......................................................................................................4 Table of Contents Chocolate........................................................................................................................................27 Cacao varieties .........................................26 Production...............29 Chocolate liquor..............................................................33 Storage................................................................32 Tempering......................................................................................................................................................................31 Conching ..35 Controversy .........................................................................................30 Blending ...........22 Etymology ...........................................28 Harvesting .................................................................24 Types of chocolate.....36 Health..................................................................................................................................
. 39 Lead................. 49 Bacardi Chocolate Rum Cake ............ 39 Toxicity in animals..........................................45 Arm & Hammer Chocolate Chip Banana Bread........................................ 49 Bacardi Double-Chocolate Rum Cake .............................................................................44 Holidays ........................................................... 37 Obesity risk ....................................................................................................................................................42 Manufacturers ......................................................... 51 Bailey's Chocolate-Chip Cheesecake ....................................................................................................................................................................................................................... 44 Notes ............................................................................................ 51 ..........................5 Aphrodisiac..........................................................................................................................................................................................................................................43 Chocolate in popular culture......................................................................................................................... 44 Books and film................................................ 40 As a stimulant................................................................. 37 Other benefits ...................................... 38 Acne ............................................................ 41 Labelling.... 50 Bacardi Rum Chocolate Cake ...
............................................................66 Castillian Hot Chocolate....................6 Banana Chocolate Cake.....................................................................................................66 Caramels Mous au Chocolat (Soft Chocolate Caramels) .......67 Cheese And Chocolate Tunnel Cake ..............................................63 Brownies ( German Sweet Chocolate Cream Cheese )..........................................................................................................................................................64 Cappucino Chocolate Cheesecake.............................................................65 Caramels au Chocolat (Chocolate Caramels) .55 Basic Chocolate Sauce ...................................56 Bavarian Chocolate Pie .58 Bo's Chocolate Chip Cheesecake .............................................63 Butter Flavored Crisco Ultimate Chocolate Chip Cookie ...........53 Banana Chocolate Pudding Cake.....................62 Brownies ( Chocolate Peanut Butter ) .................................................................................................................................60 Bresse Farmhouse Chocolate Cake ........................54 Barcardi Rum Chocolate Cake ..............................57 Black Chocolate Zinger .............................................52 Banana Chocolate Chip Bread..............61 Brownies ( Baker's Chocolate ) ............................................................64 Buttermilk Chocolate-hazelnut Cake ............54 Barbara Bush's Chocolate Chip Cookies ....52 Banana Chocolate Chip Muffins...................................................................................................................56 Big Chocolate Chunk Nut Cookies................................................67 Cheesecake Crust ( Chocolate Wafer )........68 ..........................................................................................................................................................................................................................................................59 Brazilian Iced Chocolate .............................
...................................................................................... 69 Chicken with Chocolate Sauce ( Chicken Mole )........................................................................................... 75 Chocolate Apricot Kugelhupf....................... 83 Chocolate Bread Pudding #2 ............................. 83 ........................................................................................................................................................................................................................................................................................ 76 Chocolate Baka Lava with Brandy Syrup ......................................................................................................... 75 Chocolate Apple Bread .......................................... 70 Chocolate Almond Morsels .......................... 71 Chocolate Amaretto Brownies.............. 77 Chocolate Banana Pudding Pie........................ 73 Chocolate and Raspberry Cream Torte .............. 80 Chocolate Brandy Cake ............................................................................... 71 Chocolate Amaretto Cheesecake ..................... 77 Chocolate Banana Muffins........................................................................................... 82 Chocolate Bread Pudding #1 ...................................................... 78 Chocolate Banana-Split Pie........... 69 Chocolate Almond Bread Pudding........................................................ 82 Chocolate Bread Pudding..... 81 Chocolate Brandy Cream .............................................................................................. 74 Chocolate Angel Food Cake................................................................................. 79 Chocolate Baseball Cookies.............. 72 Chocolate and Cherry Loaf ABM................ 79 Chocolate Bar Filling ......7 Chex and Chocolate Party Mix........................... 78 Chocolate Banana Shake................................................................................................ 73 Chocolate Angel Cake........................................................................................................................
........................................................................................................91 Chocolate Cheesecake #2.........................................................................................................90 Chocolate Cheese Pie............86 Chocolate Candy .................................................................... Low cal ..........................................................86 Chocolate Cake A La Susanne ...85 Chocolate Cake ...................................................................87 Chocolate Cannoli ..............................................................92 Chocolate Cheesecake #3...............84 Chocolate Brownies..................................................................................98 Chocolate Chip Cookie Dough Cheesecake........98 Chocolate Chip Cookies..................................8 Chocolate Bread Pudding Classic .......................89 Chocolate Caramel Pecan Cheesecake ....................................................................93 Chocolate Cheesecake Bars............96 Chocolate Chip Brandy Souffle ........................................................................................90 Chocolate Cheesecake ................................................87 Chocolate Caramel Cheesecake.....99 .................................................................................................................................95 Chocolate Cherry Cheesecake ..94 Chocolate Cherry Cake..95 Chocolate Chiffon Cake .....................................................................................................................................................................................................93 Chocolate Cheesecake #4..........97 Chocolate Chip Cake ............................................88 Chocolate Caramel Hazelnut Pie ...................................................................84 Chocolate Bread Pudding with Strawberry Sauce....................................................................................................................................................................................................................97 Chocolate Chip Cheesecake Supreme .................................................................
........... 108 Chocolate Covered White Chocolate Cheesecake ......................................................................................... 104 Chocolate Chip-Oatmeal Cookies .............. 109 Chocolate Crusted Peanut Butter Pie ......................... 112 Chocolate Dipped Almond Cookies ............................................ 114 Chocolate Dot Pancakes ....... 113 Chocolate Dipped Peanut Butter Cookies .............................. 110 Chocolate Date Truffles..................................................................... 102 Chocolate Chip Macadamia Crunch Cookies ...................................................................................... 107 Chocolate Cinnamon Crinkles ............. 111 Chocolate Decadence Bread Pudding......................................................................................................................................................M&M Package ........ 100 Chocolate Chip Cookies (Chefs Cuisiniers Club) ......................... 105 Chocolate Christmas Candies.................... 109 Chocolate Creme de Mints ...... 112 Chocolate Dipped Almonds....................................................................................... 115 ................................................................................. 106 Chocolate Chunk Blondies ....................................................................................... 103 Chocolate Chip Squares...................................................................................................................................................................................... 104 Chocolate Chip Torte.. 110 Chocolate Cupcakes.......................................................................................... 100 Chocolate Chip Date-Nut Loaf............................................................ 107 Chocolate Coffee Swirls........... 101 Chocolate Chip Grape Nut Bread...........................................9 Chocolate Chip Cookies ...................... 113 Chocolate Dipped Strawberries.................................................... 102 Chocolate Chip Nut Pie (Kentucky Derby Pie) ........................
...............................122 Chocolate Lover's Eggnog ...........................................................................................................................................................................................................................................................................126 Chocolate marshmallow bars ...123 Chocolate Madeleines.......................................................................116 Chocolate Fudge Pudding.............................................129 Chocolate Mint Baked Custard...121 Chocolate Jumbles .........................................................128 Chocolate Mint Baked Alaska ................................................................121 Chocolate Indians..........................................................................................................................................................................................122 Chocolate Macaroons .....124 Chocolate Marble Cake .............................129 ..........................................................................................120 Chocolate Ice Cream Cake..........................................................................................................................125 Chocolate Marble Cheesecake...................117 Chocolate Ganache ..............................................................120 Chocolate Horse Muffins .................................................................116 Chocolate Fudge (Murphy)......................................................123 Chocolate Malted-Milk Pie ...........................127 Chocolate Milk Fudge (Lemmon) .........127 Chocolate Marzipan Slices (mandulas Szalami) ......................115 Chocolate Fudge........................................................................................................10 Chocolate Drop Cookies ........................................................................................................................................................118 Chocolate Glazed Dream Cake ..............128 Chocolate Mini Cheesecakes ..........................................................................119 Chocolate Heaps........118 Chocolate Hazelnut Tart.........................
........ 130 Chocolate Mint Ice Cream ..................................................................................................................................... 140 Chocolate Mousse Flan ..................................................... 134 Chocolate Mint Meringue Cheesecake ..........................11 Chocolate Mint Cheesecake Cups.............................................. 136 Chocolate Mint Snow-Top Cookies..................... 130 Chocolate Mint Cookies ........................................................... 145 .............................................................................................................................. 144 Chocolate Nut Chews.......................... 143 Chocolate No Bake Cookies ................................................................................................................................................................................. 136 Chocolate Mint Sauce ................................... 138 Chocolate Mousse.......................................................... 131 Chocolate Mint Layer Cake............................................................................... 133 Chocolate Mint Meltaways...................... 144 Chocolate Nut Toffee Bars................................................................ 132 Chocolate Mint Layer Cake....................... 143 Chocolate 'N Pecan Surprises......................... 138 Chocolate Mousse CakePart One............................................. 141 Chocolate Mousse..................................................................................................................................................................................... 139 Chocolate Mousse Cake (Part Two) ...................................................................... 142 Chocolate Munchies .......... 135 Chocolate Mint Sauce .......................................................................................................... 136 Chocolate Mint Sticks ........................................................................... 142 Chocolate Mud Frosting ............. 134 Chocolate Mint Pinwheels ........................ 137 Chocolate Mint Sugar Cookie Drops ..............................................
............................................158 Chocolate Pudding Cake ..............153 Chocolate Pecan Pie Bars.................................................................145 Chocolate Orange Cheesecake ........146 Chocolate Orange Supreme Cheesecake.............................157 Chocolate Pots De Creme............................................................................................................................................................151 Chocolate Peanut Clusters.................................................................................................147 Chocolate Pancakes .........................................................................................................................................159 Chocolate Pudding Mix ....................151 Chocolate peanut butter pound cake ...........................................159 Chocolate Pudding Souffle Cake .......148 Chocolate Peanut Butter Bars...............160 Chocolate Puddle Pudding.........................................152 Chocolate Peanut Whirls ...........................................................................................................148 Chocolate Peanut Butter Chews ...........................................................149 Chocolate Peanut Butter Cup Cheesecake ..............................................................................................................149 Chocolate Peanut Butter Cookies..................150 Chocolate Peanut Butter Dip.............................................................155 Chocolate Pizza ...........................................154 Chocolate Pistachio Meringue Cookie ...............................................................153 Chocolate Pecan Orange Balls ....12 Chocolate Nut Upside-down Cake .................................................................................................................................................154 Chocolate Pecan Rum Balls .....161 ...................................157 Chocolate Pretzels .........................................................................................................................155 Chocolate Pistachio Orange Cake ..........................................
................................................................... 170 Chocolate Sugar Cookies .................................................................................................... 167 Chocolate Silk Pie............................................................. 162 Chocolate Ricotta Cheesecake.................................................................................................................................................................................................................... 172 Chocolate Swirl Coffee Cake............................ 165 Chocolate Sauerkraut Cake ......................................... 170 Chocolate Spongecake.............................................................. 168 Chocolate Souffle Roll .............................................................................. 165 Chocolate Shortcakes with Red Fruit and Whipped Cream........... 177 ...... 163 Chocolate Rum Ice Cream.................................................13 Chocolate Raspberry Cream Crepes .............. 173 Chocolate Syrup Brownies .................... 174 Chocolate Teacake........ 176 Chocolate Truffles ................................................................. 166 Chocolate Silk..................................................................................... 173 Chocolate Tapioca Pudding.............................. 172 Chocolate Swirl Cheesecake.......................................... 164 Chocolate Sauce.............................................................................................................................. 176 Chocolate Truffles ............................................... 175 Chocolate Truffle Cake ................................................................. 169 Chocolate Soup............................ 174 Chocolate Toffee.............................. 171 Chocolate Surprise cookies ..................................... 162 Chocolate Raspberry Truffle Cheesecake................................ 164 Chocolate Sandwiches .........................................................................................................................................................................................................................................................................................
...........................................187 Chocolate-Macadamia Nut Bread with Kahlua But ................................................................................................................181 Chocolate Whisky Fudge Cake..........................191 Cream Cheese Chocolate Cake................14 Chocolate Turtle Cheesecake ....................................................................................179 Chocolate Velvet Cheesecake.....................................................190 Coconut Chocolate Cheesecake......................................................186 Chocolate-Covered Marshmallows .....................................................189 Chocolate-walnut Meringues ...........................................................189 Chocolatetown Special Cake .............................186 Chocolate-Cream-Popcorn .................................................................182 Chocolate Yogurt Creme Pudding......190 Chunky Triple-chocolate Cookies......................................................................................................................179 Chocolate Vinegar Cake .........................................................................187 Chocolate-Marbled Fudge ...................192 Creme de Menthe Chocolate Squares.............................188 Chocolate-Scotch Drops ....................................................................................................193 .........................................................................................................................................183 Chocolate-Chocolate-Chocolate-Chip Fudge Cake ................................180 Chocolate Waffles-Mix...............184 Chocolate-Covered Cherries...................................................................................191 Creamy Chocolate Cheesecake............178 Chocolate Turtle Pie......................................................................................................................................180 Chocolate Walnut Pie .....................183 Chocolate-Banana Freeze ................................................182 Chocolate Zucchini Nut Bread ...........................
...................................................................... 202 Double Chocolate Satin Pudding................................................................................................................................................ 202 Double Chocolate Nut Treat ................................. 203 Double Chocolate Souffle ....... 194 Dark Chocolate Brownies......................................................................................................................... 208 Easy Chocolate Terrine ......................................................................................................15 Dark and Dense Chocolate Mousse ............................ 209 Easy Double Chocolate Ice Cream............................................................................................................................. 196 Decadent Chocolate Bread Pudding................................................................. 206 Easy Chocolate Fudge .................................................................................................. 207 Easy Chocolate Sprinkled Ice Cream.................... 197 Decadent Chocolate Cake ......................................................... 200 Double Chocolate Ice Box Pie........................................................................ 198 Deep Dark Chocolate Sauce ......................................................................................................... 195 Death By Chocolate....... 201 Double Chocolate Mint Chip Cookies ..................................... 194 Dark Chocolate and Pumpkin Cheesecake ................................. 200 Double Chocolate Fantasy Bars .............................................................................................. 199 Double Chocolate Cheesecake.. 205 Easy Chocolate Dipping Sauce ...... 206 Easy Chocolate Fudge Sauce/fondue................ 204 Easy Chocolate Cheese Pie ............ 209 ................... 203 Double Dark Chocolate Cake with White Chocolate Sauce ................. 208 Easy Double Chocolate Banana Snack Cake ..................................................... 199 Double Chocolate Brownies ....................
............................................................................................................................................................................................................................210 Egyptian Chocolate Cake ...............219 Fudge ( Chocolate Marshmallow )...........................................................................................................215 Frozen Chocolate .........221 Fudge (Fast Chocolate ) .........213 Fiesta Hot Chocolate ................................216 Frozen Chocolate-Peanut Butter Pie .......................................................220 Fudge ( Foolproof Chocolate ) ............................224 German Sweet Chocolate Cream Cheese Brownies............................212 Fat-Free Chocolate Cake........................................................................223 Fudge ( Sugar Free Chocolate )......................211 Fairfax Chocolate Icing .....222 Fudge ( Old Fashioned Chocolate )..........................217 Fudge ( Chocolate Butterscotch )..............................................................................................................................................214 Frosty Chocolate Pudding ...................................................................................................220 Fudge ( Easy Chocolate ) ....................................................................212 Fat-Free Chewy Chocolate Cookies .........224 .............................................................219 Fudge ( Diabetic Crunchy Chocolate Raisin ) .......................................................223 Fudgy Chocolate Pudding ..............................................................................16 Eggless Chocolate Cake ....215 Frozen Chocolate Banana Pops........................216 Frozen Double Chocolate Mousse........................................................................................................Cherry Yogurt Cups ...............213 Flourless Chocolate Mousse Cake ...................................218 Fudge ( Chocolate Chip Peanut Butter ) ..................210 Extra-chocolatly Chocolate-chip Cookies .......................................
.............................................................................Al Martin........................................................................................................... 232 Impossible Chocolate Cheesecake........ 230 Honey Chocolate Cake.......................................................................................................................... 231 Hot Chocolate ................... 235 Jack Daniel's Chocolate Ice Cream.............. 225 Heavenly Chocolate Cheesecake ..................................... 235 Jamaican Chocolate Cake......................................................................... 240 ............................................................................................................................................................... 238 Kahlua Milk Chocolate Cheesecake ............................. 230 Honey Chocolate Cupcakes ........... 228 Hilary Clinton's Chocolate Chip Cookies .................................... 227 Hershey's Light Chocolate Brownies .......................................... 234 Israeli Chocolate-Coated Orange Peels ................................... 233 Impossible Chocolate Cream Pie ... 237 Judy's Chocolate Pound Cake ............................................... 236 Jeff's Chocolate Cream Cheese Frosting............................................ 234 Irish Cream and Chocolate Cheesecake ................ 228 Hershey's Light Chocolate Cake ................................................................. 239 Kate's Kiss Off Chocolate Peanut Pie .................. 231 Honey Make Mine Chocolate Sauce .......... 226 Hershey Great American Chocolate Chip Cookies..... 233 Impossible Chocolate Pie ..................................................................17 Grandmothers' Chocolate Cake...................... 237 Judith Olney's Chocolate Buttermilk Cake.......................................................................................... 229 Holiday Chocolate Butter Cookies................................................. 232 Hot Chocolate Mix .............................................................................................................
..................242 May Wallins' Chocolate Chip Mandel Bread.................241 Marbled Double Chocolate Cheesecake Squares .....................................................252 Olive Garden Chocolate Chip Cookie Dough Cheesecake...........18 Kit's Chocolate Mousse .....................255 Peanut Butter and Chocolate Cookie Sandwich Cookies .......................................................255 ..........................................................................243 Mayonnaise Chocolate Cake .....................................246 Mocha Chocolate Cheesecake ............................................................................................................245 Mini Chocolate Chip Cheesecakes............................................................244 Mile-High Chocolate Cake ...................................................................................251 Old-Fashioned Peanut Butter Chocolate Chip Cookies ...248 Muffins ( Chocolate Fudge ) ..................................................................253 Orange-Chocolate Cheesecake...................251 Old World Chocolate Cake............................253 One Bowl Chocolate Fudge......241 Maui Chocolate Pizza ...............................243 Mexican-style Hot Chocolate............................249 Nutter Butter Chocolate-Peanut Butter Pie..............................................................................................................................................248 Muffins ( Chocolate Chip ) .........................................................................................................246 Mocha Chocolate Chip Cheesecake...............................................................250 Nutty Chocolate Mint Fudge .........................................................................................................................254 Pantry Chocolate Lime Pie ........................................244 Milk Chocolate Popcorn...........................................................................................247 Muffins ( Chocolate Banana ).........249 Nutty chocolate & mashmallow muffins ........
........... 268 Reverse Chocolate Chip Cookies...........19 Peanut Butter Chocolate Rice Krispie Treats ....................................... 262 Pour La France Chocolate Decadence ... 269 Rich Chocolate Caramels.......................................... 269 Rich Chocolate Pumpkin Truffles ............................. 272 Schokoladenpretzel (Chocolate Pretzels)......................................... 258 Peanutty Chocolate Bread Pudding................................................................................... 261 Pistachio Cake with White Chocolate Buttercream ......................................................................................................................................... 259 Pecan-chocolate Chip Pie ................................................................................... 266 Raspberry Chocolate Swirl Cheesecake ................ 264 Pronto's Phyllo-Wrapped White Chocolate Cheesecake .......................... 265 Raisin-Filled Chocolate Chip Cookies .................................................................................................................................................................................................... 263 Powter Chocolate Mousse Bars............................... 270 Roma's White Chocolate Bread Pudding....................... 267 Red Beet Chocolate Cake ................. 257 Peanut-Pecan Chocolate Chip Cookies......................... 260 Pineapple Chocolate Cake....................... 266 Raspberry-Chocolate Cake ............................................................................................................................................................ 256 Peanut Butter Oatmeal Chocolate Chip Cookies ............................................. 271 Satin Chocolate Mousse ... 265 Quick Chocolate Fudge Sauce.................... 258 Pears Au Chocolat................................................. 271 Roughed-Up Chocolate Chip Cookies ...................................................................... 259 Petit Pain Au Chocolat .......................................................................................... 272 ..
...........276 Triple Chocolate Pudding Cake ...................279 Victory Chocolate Cake..............................................20 Sour Cream Chocolate Layer Cake..................285 White Chocolate Fudge ..............................277 Tripple Layer Chocolate Bars.............................................................................................287 White Chocolate Mousse...............................................286 White Chocolate Lasagna with Peanut Ice Cream & Hot Fudge ................................................................................................................................................274 Spiced Chocolate Applesauce Cake .........279 Ultralight Chocolate Cake.....................................283 White Chocolate Cheesecake ..............................................285 White Chocolate Devil's Food Pie ....................................283 White Chocolate Cashew Pie.................................................................................280 Walnut Cream Dessert with Chocolate Sauce................................................................289 ................275 Strawberry-Filled Chocolate Cake Hearts ..............................................288 White Chocolate Mousse #2 .................................................................................281 West Haven Chocolate Cake ......275 Sugar Free Chocolate Banana Cream Pie ..................................282 White Chocolate Berry Pie.........................284 White Chocolate Cheesecake ........................................278 Trump's Chocolate Pumpernickel Pudding .............................................................................................273 Sourdough Chocolate Cake ............................................................................................282 White Chocolate Brownies .....................................289 White Chocolate Mousse Cheesecake with Sun-Dried Cherries....................................................................278 Truffes au Chocolat (Chocolate Truffles).........................................................................
........................................... 292 Wine chocolate ........................ 293 Zucchini Chocolate Cake...................................................................................................................... 293 .. 291 Whole Wheat Chocolate Cake............................................21 White Chocolate Nut Cookies ............................ 290 White Chocolate Raspberry Cake .......................................................... 291 White Chocolate Raspberry Tart...................................................................
the beans are dried. cleaned. with its earliest documented use around 1100 BC. tropical South America. including the Maya and Aztecs. and the shell is removed to produce cacao nibs. The majority of the Mesoamerican peoples made chocolate beverages. resulting in pure chocolate in fluid form: chocolate liquor. The seeds of the cacao tree have an intense bitter taste. a Nahuatl word meaning "bitter water". The nibs are then ground and liquified. and must be fermented to develop the flavor.ələt/) comprises a number of raw and processed foods that are produced from the seed of the tropical cacao tree. After fermentation. cacao has been cultivated for at least three millennia in Central America and Mexico. and white varieties. milk. . Native to lowland. The liquor can be further processed into two components: cocoa solids and cocoa butter. with cocoa solids contributing to the brown coloration. Chocolate (pronounced / t klət/ (help·info) or /. and roasted.22 C H O C O L AT E Chocolate most commonly comes in dark. who made it into a beverage known as xocolātl.
sugar. eaten in moderation.23 Pure. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter. the Spanish had little contact with the Maya before Cortés' early reports to the Spanish King . atl. chocolate coins on Hanukkah. xocolli. combining chocolate with sugar. It has been linked to serotonin levels in the brain. Mexican philologist Ignacio Davila Garibi. and atl. unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. which is "water". Santa Claus and other holiday symbols on Christmas. proposed that "Spaniards had coined the word by taking the Maya word chocol and then replacing the Mayan term for water. the goddess of fertility. "White chocolate" contains cocoa butter. Much of the chocolate consumed today is in the form of sweet chocolate. Dark chocolate has recently been promoted for its health benefits." However. haa. which have some physiological effects in humans. but the presence of theobromine renders it toxic to some animals. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. Chocolate is also associated with the Maya god of fertility. Chocolate contains alkaloids such as theobromine and phenethylamine. can lower blood pressure. having long adopted into Nahuatl the Mayan word for the "cacao" bean.. and is derived from the Nahuatl word xocolatl which is a combination of the words. The Aztecs associated chocolate with Xochiquetzal. to produce chocolate milk and hot chocolate. and milk but no cocoa solids (and thus does not qualify to be considered true chocolate). meaning "bitter". Etymology The word "chocolate" comes from the Aztecs of Mexico. and hearts on Valentine's Day. it is more likely that the Aztecs themselves coined the term. Chocolate has become one of the most popular flavors in the world. such as dogs and cats. as it seems to possess substantial amount of antioxidants that reduce the formation of free radicals. Scientists claim that chocolate. Chocolate is also used in cold and hot beverages. with the Aztec term.
 William Bright noted that the word xocoatl does not occur in early Spanish or Nahuatl colonial sources. Honduras. suggests that Maya were drinking chocolate around 400 AD. in addition to everyday life. Xocoatl was believed to fight . The chocolate residue found in an early ancient Maya pot in Río Azul. spicy drink called xocoatl. bitter drink. and was often flavored with vanilla.24 of the beverage known as xocolatl. Chocolate was first drunk rather than eaten. and achiote (known today as annatto). The Maya civilization grew cacao trees in their backyard. chocolate was consumed in a bitter. Guatemala. and used the cacao seeds it produced to make a frothy. In the New World. but the white pulp around the cacao beans was likely used as a source of fermentable sugars for an alcoholic drink. In November 2007. Chocolate has been used as a drink for nearly all of its history. 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. Documents in Maya hieroglyphs stated that chocolate was used for ceremonial purposes. The earliest record of using chocolate dates back before the Olmec. History A mug of hot chocolate. chile pepper. dating from about 1100 to 1400 BC. archaeologists reported finding evidence of the oldest known cultivation and use of cacao at a site in Puerto Escondido.
 But. only royalty and the well-connected could afford to drink this expensive import. people began experiencing and consuming chocolate worldwide. many changes occurred that brought about the food today in its modern form. For example. Chocolate was also an important luxury good throughout preColumbian Mesoamerica. South American and European cultures have used cocoa to treat diarrhea for hundreds of years. no European had ever heard of the popular drink from the Central and South American peoples. and using an African workforce to help manage them. durable chocolate. and cacao beans were often used as currency. All of the areas that were conquered by the Azetcs that grew cacao beans were ordered to pay them as a tax. noted physician and collector Hans Sloane developed a milk chocolate drink in Jamaica which was initially used by apothecaries. Even with cacao harvesting becoming a regular business. In the 1700s. Put simply. but later sold to the Cadbury brothers. Spanish armies began enslaving Mesoamericans to produce cacao. it was not until the arrival of the Industrial Revolution that these mills were put to bigger use. The situation was different in England. . The first chocolate house opened in London in 1657. a "tribute". mechanical mills were created that squeezed out cocoa butter. which in turn helped to create hard. or as the Aztecs called it. For hundreds of years. Before long. the Aztecs used a system in which one turkey cost one hundred cacao beans and one fresh avocado was worth three beans. In 1689. where it quickly became a court favorite.25 fatigue. the chocolate making process remained unchanged. anyone with money could buy it. Not long after the revolution cooled down. When new machines were produced. the Spanish began growing cacao beans on plantations. a belief that is probably attributable to the theobromine content. It was not until the Spanish conquest of the Aztecs that chocolate could be imported to Europe. When the people saw the Industrial Revolution arrive. To keep up with the high demand for this new drink. Until the 16th century. companies began advertising this new invention to sell many of the chocolate treats we see today.
26 Types of chocolate A half beat of milk chocolate with salmiak filling by Fazer Alongside milk chocolate. Dark chocolate is produced by adding fat and sugar to the cacao mixture. with its high cocoa content. White chocolate is formed from a mixture of sugar. Mars. many countries do not consider white chocolate as chocolate at all. and milk solids. white chocolate and dark chocolate are also common chocolate varieties.S. Incorporated was the first to produce white chocolate within the United States. Because of this. Because it does not contain any cocoa solids. white chocolate does not contain any theobromine. Semisweet chocolate is a dark chocolate with a low sugar content. cocoa butter. it does not contain any cocoa solids. European rules specify a minimum of 35% cocoa solids. Dark chocolate. Government calls this "sweet chocolate". is a rich source of the flavonoids epicatechin and gallic acid. Although its texture is similar to milk and dark chocolate. and requires a 15% concentration of chocolate liquor. The U. Although first introduced by Hebert Candies in 1955. meaning it can be consumed by animals. thus not officially qualifying as chocolate. Dark chocolate has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts. which are thought to possess cardioprotective properties. Bittersweet .
It is unadulterated chocolate: the pure. vanilla and sometimes lecithin have been added. ground. It has less sugar and more liquor than semisweet chocolate. Production Chocolate is created from the cocoa bean. some 50 million people around the world depend on cocoa as a source of livelihood. 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. with 43% sourced from Côte d'Ivoire. Barry Callebaut. also known as bitter or baking chocolate. Unsweetened chocolate is pure chocolate liquor.27 chocolate is chocolate liquor to which some sugar (typically a third). roasted chocolate beans impart a strong. According to the World Cocoa Foundation. Cargill and Archer Daniels . deep chocolate flavor. but the two are interchangeable in baking. more cocoa butter. The industry is dominated by three chocolate makers.
 Despite some disagreement in the EU about the definition. chocolate is any product made primarily of cocoa solids and cocoa fat. truffles.999% of chocolatiers. Cocoa growers object to allowing the resulting food to be called "chocolate". purchase their chocolate from them. and by adding nonchocolate ingredients. Chocolatiers use the finished couverture to make chocolate candies (bars. In the UK. Cacao varieties Chocolate Cream . Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate. mold and package to their own design. chocolate makers and chocolatiers.). by adjusting the relative quantities of the cocoa solids and cocoa fat. There are two main jobs associated with creating chocolate candy. due to the risk of lower demand for their crops. 99. The different flavors of chocolate can be obtained by varying the time and temperature when roasting the beans.28 Midland Company. etc. whether they be large companies such as Cadbury Schweppes or small independents. to melt. Production costs can be decreased by reducing cocoa solid content or by substituting cocoa butter with a non-cocoa fat.
as most populations have been exposed to the genetic influence of other varieties. as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. producing "quite bland" chocolate. the pods containing cacao beans. most likely native to the Amazon basin. understory trees that need rich. Harvesting Harvesting cacao beans is a delicate process. and temperatures in the range of 21 to 32 degrees Celsius. There is some dispute about the genetic purity of cocoas sold today as Criollo. forastero and trinitario. are harvested by cutting the pods from the tree using a . forastero cocoas are typically strong in classic "chocolate" flavor. The African cocoa crop is entirely of the Forastero variety. Criollos are particularly difficult to grow. the Caribbean islands and the northern tier of South American states. but have a short duration and are unsupported by secondary flavors. They naturally grow within 20 degrees of either side of the equator because they need about 2000 millimeters of rainfall a year.29 Cacao trees are small. The source of most chocolate marketed. The three main varieties of cacao beans used in chocolate are criollo. The flavor of Criollo is described as delicate yet complex. Nearly all cacao produced over the past five decades is of the Forastero or lower-grade Trinitario varieties. Trinitario originated in Trinidad after an introduction of Forastero to the local Criollo crop. Cacao trees cannot tolerate a temperature lower than 15 degrees Celsius (59 degrees Fahrenheit). First. They are significantly hardier and of higher yield than Criollo. Trinitario is a natural hybrid of Criollo and Forastero. The most commonly grown bean is forastero. a large group of wild and cultivated cacaos. but rich in "secondary" notes of long duration. criollo is the rarest and most expensive cocoa on the market and is native to Central America. Representing only five percent of all cocoa beans grown. low in classic chocolate flavor. well-drained soils.
and other debris). the nibs are ground which releases and melts the cocoa butter producing chocolate liquor. this is done by spreading the beans out in the sun from 5 to 7 days. the beans must be quickly dried to prevent mold growth. roasted. and graded. or by knocking them off the tree using a stick. or there will be insufficient sugars in the white pulp for fermentation resulting in a weak flavor. .30 machete. It is important to harvest the pods when they are fully ripe because if the pod is unripe. stones. After fermentation. Chocolate liquor The dried beans are transported from the plantation where they were grown to a chocolate manufacturing facility. The beans are then cleaned (removing twigs. The fermentation process is what gives the beans their familiar chocolate taste. Next the shells are removed to extract the nib. Finally. The beans with their surrounding pulp are removed from the pod and placed in piles or bins to ferment. the beans will have a low cocoa butter content. Climate and weather permitting.
an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same mouthfeel. milk or milk powder. Some manufacturers are now using PGPR. specifically conching (see below). an emulsifying agent such as soy lecithin is added. The more expensive chocolate tends to be processed longer and thus have a smoother texture and "feel" on the tongue. though a few manufacturers prefer to exclude this ingredient for purity reasons and to remain GMO free. The texture is also heavily influenced by processing. plain dark chocolate couvertures contain at least 70% cocoa (both solids and butter). Different manufacturers develop their own "signature" blends based on the above formulas. cocoa liquor. whereas milk chocolate usually contains up to 50%. cocoa liquor. The basic blends of ingredients for the various types of chocolate (in order of highest quantity of cocoa liquor first). milk or milk powder.31 Chocolate made with enough cocoa butter flows gently over a chocolate fountain to serve dessert fondue. Blending Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couvertures. . cocoa butter. sometimes at the cost of a perfectly smooth texture. are as follows: • • • Dark chocolate: sugar. and (sometimes) vanilla Milk chocolate: sugar. and vanilla Usually. and vanilla White chocolate: sugar. The finest. cocoa butter. High-quality white chocolate couvertures contain only about 33% cocoa. but varying proportions of the different constituents are used. regardless of whether emulsifying agents are added. cocoa butter.
32 Producers of high quality. whose members include Hershey. small batch chocolate argue that mass production produces bad quality chocolate. 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. the FDA does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients. Currently. Conching various chocolate-making machinery . Nestlé. the Chocolate Manufacturers Association in the United States. In 2007. Vegetable oils and artificial vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans. Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases) and fats other than cocoa butter.
crumbly. The conching process produces cocoa and sugar particles smaller than the tongue can detect. poor snap. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size. The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process. 28 °C (82 °F) Firm. crumbly. hence the smooth feel in the mouth. melts too easily. which act as grinders. Notes 17 °C (63 °F) Soft. The length of the conching process determines the final smoothness and quality of the chocolate. some or all large enough to be clearly seen with the naked eye. The refined and blended chocolate mass is kept in a liquid state by frictional heat. The six different crystal forms have different properties. The primary purpose of tempering is to assure that only the best form is present. . the chocolate mass is stored in tanks heated to approximately 45–50 °C (113–122 °F) until final processing. Tempering The final process is called tempering. 26 °C (78 °F) Firm. melts too easily. Chocolate prior to conching has an uneven and gritty texture. melts too easily. and causes the chocolate to crumble rather than snap when broken. This causes the surface of the chocolate to appear mottled and matte. High-quality chocolate is conched for about 72 hours. melts too easily. After the process is complete.33 The penultimate process is called conching. lesser grades about four to six hours. The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization). 21 °C (70 °F) Soft. good snap. Crystal I II III IV Melting temp. A conche is a container filled with metal beads.
34 V VI 34 °C (94 °F) Glossy. takes weeks to form. there are other methods of chocolate tempering used. Generally. melts near body temperature (37 °C). The chocolate is then heated to about 31 °C (88 °F) to eliminate any type IV crystals. any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. the chocolate is cooled to about 27 °C (80 °F). solid "seed" chocolate. such as a stone slab. best snap. the chocolate is then gently warmed to working temperature. firm. At this temperature. A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results. leaving just type V. This provides the best appearance and texture and creates the most stable crystals so the texture and appearance will not degrade over time. The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency. the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate. . the temperature is carefully manipulated during the crystallization. The most common variant is introducing already tempered. the chocolate is first heated to 45 °C (115 °F) to melt all six forms of crystals. Two classic ways of manually tempering chocolate are: • • Working the molten chocolate on a heat-absorbing surface. until thickening indicates the presence of sufficient crystal "seeds". After this point. 36 °C (97 °F) Hard. To accomplish this. Making chocolate considered "good" is about forming as many type V crystals as possible. 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). which will allow crystal types IV and V to form. Next.
Various types of "blooming" effects can occur if chocolate is stored or served improperly. If refrigerated or frozen without containment. Chocolate is generally stored away from other foods as it can absorb different aromas. with a relative humidity of less than 50%.35 Chocolate tempering machines (or temperers) with computer controls can be used for producing consistently tempered chocolate. chocolate suffering from bloom is perfectly safe for consumption. such as from a refrigerator on a hot day can result in an oily texture. chocolates are packed or wrapped. and placed in proper storage with the correct humidity and temperature. Additionally chocolate is frequently stored in a dark place or protected from light by wrapping paper. Ideally. Moving chocolate from one temperature extreme to another. the result of fat or sugar crystals rising to the surface. . Ideal storage temperatures are between 15 and 17 °C (59 to 63 °F). particularly for large volume applications. Storage Molten chocolate and a piece of a chocolate bar Chocolate is very sensitive to temperature and humidity. Although visually unappealing. chocolate can absorb enough moisture to cause a whitish discoloration.
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. Other beneficial effects suggested include anticancer. Health While chocolate is regularly eaten for pleasure. An aphrodisiac effect is yet unproven. brain stimulator. in violation of the Minimum Age Convention of 1973. Circulatory benefits Recent studies have suggested that cocoa or dark chocolate may possess certain beneficial effects on human health. especially when cocoa prices drop. eating large quantities of any energy-rich food such as chocolate increases risk of obesity. Some farmers in West Africa use slave labor as a cost-cutting measure. There is concern of mild lead poisoning for some types of chocolate. Some studies have also observed a modest reduction in blood pressure and flow-mediated dilation after consuming dark chocolate daily.36 Controversy Child labor is sometimes used in cocoa production in West Africa. there are potential beneficial health effects of eating chocolate. that emphasizes eating chocolate and cocoa powder in capsules. Chocolate is toxic to many animals because of insufficient capacity to metabolize theobromine. and also lasted four times as long after the activity had ended. named "Chocolate diet". However. On the other hand. or drinking fatcontaining milk with dark chocolate. consuming milk chocolate or white chocolate. appears largely to negate the . perhaps more than other polyphenol antioxidant-rich foods and beverages. protecting against LDL oxidation. Cocoa or dark chocolate benefits the circulatory system. There has even been a fad diet. Cocoa possesses a significant antioxidant action.
37 health benefit. chocolate has been shown to contain unsaturated N-acylethanolamines which might activate cannabinoid receptors or increase endocannabinoid levels resulting in heightened sensitivity and euphoria. unlike other saturated fats. 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. small but regular amounts of dark chocolate lower the possibility of a heart attack. some studies even find that it could lower them. stearic acid does not raise levels of LDL cholesterol in the bloodstream. Processed cocoa powder (so called Dutch chocolate). in high concentrations it can be converted to melatonin which in large amounts reduces sexual drive. Consuming relatively large amounts of dark chocolate and cocoa does not seem to raise serum LDL cholesterol levels. Indeed. Aphrodisiac Romantic lore commonly identifies chocolate as an aphrodisiac. a gift of chocolate is a familiar courtship ritual. While serotonin has a pleasurable effect. very little evidence exists to suggest whether consuming flavonoid-rich dark chocolate may increase or decrease the risk of cancer. Additionally. Processing cocoa with alkali destroys most of the flavonoids. inducing pleasureable sensations as well as affecting the levels of serotonin. a result of cholesterol imbalance according to the lipid hypothesis. The reputed aphrodisiac qualities of chocolate are most often associated with the simple sensual pleasure of its consumption. Evidence from laboratory studies suggests . processed with alkali greatly reduces the antioxidant capacity as compared to "raw" cocoa powder. Although there is no firm proof that chocolate is indeed an aphrodisiac. However. Finally. 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. chocolate's sweet and fatty nature may stimulate the hypothalamus. However.
The ingredient theobromine was found to be almost one third more effective than codeine. According to Mars-funded researchers at Harvard.38 that cocoa flavonoids may possess anticarcinogenic mechanisms. including cardiovascular disease. Incorporated. if unused. and European universities. spends money each year on flavonol research. 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'. Obesity risk The major concern that nutritionists have is that even though eating dark chocolate may favorably affect certain biomarkers of cardiovascular disease. . Other research indicates that chocolate may be effective at preventing persistent coughing. dementia and other diseases. a Virginia-based candy company. cocoa-based prescription drugs could potentially help treat diabetes. the University of California. Flavonoids can inhibit the development of diarrhea. the leading cough medicine. which. the amount needed to have this effect would provide a relatively large quantity of calories. The chocolate also appears to soothe and moisten the throat. The company is talking with pharmaceutical companies to license drugs based on synthesized cocoa flavonol molecules. Obesity is a significant risk factor for many diseases. would promote weight gain. As a consequence. suggesting antidiarrhoeal effects of chocolate. but more research is needed to prove this idea. Mars. Studies suggest a specially formulated type of cocoa may be nootropic and delay brain function decline as people age.
Various studies seem to show that this is the case for high glycemic index foods in general. it tends to bind to cocoa shells and contamination may occur during the manufacturing process. A recent peer-reviewed publication found significant amounts of lead in choco- . with a potential to cause mild lead poisoning. ranging from dark to light. There is a popular belief that the consumption of chocolate can cause acne. Milk is known to cause acne.39 Acne Chocolate. though the question is still being studied. Lead Chocolate has one of the higher concentrations of lead among products that constitute a typical Westerner's diet. can be molded and decorated like these chickens with ribbons. including any which is mixed with chocolate. Recent studies have shown that although the beans themselves absorb little lead.
but other dark chocolates' canine toxicities may be extrapo- . According to the Merck Veterinary Manual. the theobromine found in chocolate is toxic to non-human animals such as horses. FDA lowered by one-fifth the amount of lead permissible in candy. 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. mean lead levels in the samples tested ranged from 0. a typical 25-gram (0. approximately 1. but another study by a Swiss research group in 2002 found that some chocolate contained up to 0. but will not necessarily experience bradycardia or tachycardia unless it eats at least a half a kilogram (1. and cats because they are unable to metabolise the chemical effectively. internal bleeding. there is a paucity of data on lead concentrations in chocolate products. small rodents. and eventually death.1 lb) of milk chocolate. In a USDA study in 2004. close to the international (voluntary) standard limit for lead in cocoa powder or beans.3 grams of baker's chocolate per kilogram of a dog's body weight (0.0010 to 0.88 oz) baker's chocolate bar would be enough to bring about symptoms in a 20-kilogram (44 lb) dog.S. Toxicity in animals In sufficient amounts. the theobromine will remain in their bloodstream for up to 20 hours. If they are fed chocolate. While studies show that the lead consumed in chocolate may not all be absorbed by the human body. or contacting a veterinarian. which is 1 µg of lead per gram. but compliance is only voluntary. In 2006. dogs. parrots.5 oz) of dark chocolate.769 µg per gram. A typical 20-kilogram (40-lb) dog will normally experience great intestinal distress after eating less than 240 grams (8. heart attacks. Dark chocolate has 2 to 5 times more theobromine and thus is more dangerous to dogs. Medical treatment involves inducing vomiting within two hours of ingestion. For example. Of course.02 oz/lb) is sufficient to cause symptoms of toxicity.0965 µg lead per gram of chocolate. and these animals may experience epileptic seizures. A review article published in a peer-reviewed journal in 2006 states that despite high consumption levels of chocolate. the U. baking chocolate is rarely consumed directly due to its unpleasant taste.40 late.
 As a stimulant Molten Chocolate A chocolate sweet. . As dogs like the taste of chocolate products as much as humans do. they should be kept out of their reach. Treats made from carob can be used to substitute and pose no health threat to animals. There are reports that mulch made from cacao bean shells is dangerous to pets (and other animals).41 lated based on this figure. and are capable of finding and eating quantities much larger than typical human servings.
the primary alkaloid in cocoa and chocolate and partly responsible for chocolate's moodelevating effect Tryptophan. These include: • • • • • Sugar Theobromine. and its use in horse racing is prohibited. an essential amino acid and precursor to serotonin Phenethylamine. it is quickly metabolized by monoamine oxidase-B and does not reach the brain in significant amounts Caffeine. It is much more potent for horses. an endogenous alkaloid sometimes described as a 'love chemical. some of which have an effect on body chemistry. It should be noted that this refers to the combined percentage .42 A model of the Reichstag made of chocolate at a Berlin shop Chocolate contains a variety of substances. present only in very small amounts Chocolate is a mild stimulant to humans mainly due to the presence of theobromine. Labelling Some manufacturers provide the percentage of chocolate in a finished chocolate confection as a label quoting percentage of "cocoa" or "cacao".
Hershey's candies and other products are sold worldwide. Incorporated is a worldwide manufacturer of confectionery and other food products with US$21 billion in annual sales in 2006. the FDA re-iterated that "Cacao fat. In the United States. In June 2007. USA. The Hershey Company reached fame mainly because of three of its creations: the Hershey bar.43 of both cocoa solids and cocoa butter in the bar. as a response to consumer concern after the proposed change. as well . Mars is most famous for its eponymous Mars Bar. Hershey's kisses and Reese's Peanut Butter Cups. Hershey in 1894 as the Hershey Chocolate Company. the company is entirely owned by the Mars family. will remain a principal component of standardized chocolate" Manufacturers Many chocolate manufacturers have created products from chocolate bars to fudge. not just the percentage of cocoa solids. 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". Chocolates that are organic or fair trade certified carry labels accordingly. Headquartered in McLean. a town permeated by the aroma of cocoa on some days. Both The Hershey Company and Mars have become the largest manufacturers in the world. a subsidiary of his Lancaster Caramel Company. Major examples include Cadbury. corporations. hoping to attract more consumers with each creation. Virginia. as one of the signature characteristics of the product. making it one of the largest privately owned U.S. Mars. and home to Hershey's Chocolate World. Its headquarters is in Hershey. Pennsylvania. It was founded by Milton S. Nestlé and Lindt. The Hershey Company is the largest chocolate manufacturer in North America.
On Valentine's Day. A chocolate egg is a confectionery made primarily of chocolate. Twix. owned by Willy Wonka. a box of chocolate is given.44 as other confectionery such as Milky Way. and can either be solid. . Roald Dahl published a children's novel titled Charlie and the Chocolate Factory. although no special chocolate creation is common on these holidays. including Christmas. It is given on other holidays. In 1964. usually with flowers and a greeting card. hollow. The novel centers around a poor boy named Charlie Bucket who takes a tour through the greatest chocolate factory in the world. The first was Willy Wonka & the Chocolate Factory. Chocolate in popular culture Cadbury Creme Eggs are fondant-filled chocolate eggs. Holidays Chocolate is one of the most popular treats given on holidays. Two film adaptations of the novel were produced. M&M's. Thanksgiving. Skittles and Snickers. Books and film Chocolate has been the center of several successful book and film adaptations. a 1971 film which later became a cult classic. chocolate eggs are popular gifts. or filled with cream. and birthdays. On Easter.
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Stir in small chocolate chips and walnuts. Bake at 350 for 60 to 65 minutes or until wooden pick inserted in center comes out clean. remove from pan. Cool 10 minutes. combine all ingredients except small chocolate chips and walnuts.envelope) . Bacardi Chocolate Rum Cake 1package Chocolate cake mix 1package Chocolate pudding .49 Arm & Hammer Chocolate Chip Banana Bread Yield: 1 Serving 2 cFlour.mix instant (4 servings) 1package Dream Whip (single . In large mixing bowl. Set aside. blend well on medium speed.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 . unsifted 1 cSugar 1 tBaking powder 1 tSalt 1/2 tArm & Hammer Baking Soda 1 cMasked ripe bananas (about 3small) 1/2 cButter or margarine 2x Eggs 1 cMini semi-sweet chocolate Chips 1/2 cChopped walnuts Directions: Lightly greast the bottom only of a 9-1/4 by 5-1/4 by -3/4 inch loaf pan. Cool completely.
but then I am not a rum drinker.Grease and flour 2 9" cake pans.I think it's too much rum.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 . 1/2 cup of the rum.Mix well. mix remaining 4 ingredients.50 Heat Oven to 350F. or until done. Microwave on high for 30 seconds or until melte Drizzle on top of icing. Heat raspberry preserves Place cake on a serving platter.Blend well then beat on medium for 2 minutes.Cut each layer horizontally and frost. water. water and oil in a large mixing bowl. Pour into prepared cake pans. Prick surface of cake with a fork. pudding. 10-12oz 3/4 cWater 2 TShortening 1/2 cOil 1 oz Vanilla baking bar square 4Eggs Preheat oven to 350~. Using an electric mixer. beat at low speed until moistened. Remove from pan and cool on a wire rack.Set aside to cool completly before frosting. Cool in pan for 15 minutes. Pour batter into a greased 12-cup Bundt pan.Bake for 30 mintues. Combine cake mix . Let stand 10 minutes.pudding divided 1 cBacardi black rum 1 cRaspberry preserves. Spoon chocolate icing over cake.In chilled bowl. Bake 50 to 60 minutes until cake tests done.Combine first 6 ingredients in large bowl. Beat at medium speed for 2 minutes. This recipe was from a Bacardi bottle in the 1970's. Combine vanilla baking bar and 1 ts. eggs. Brush r Repeat until all the glaze has been absorbed. . Combine remaining 1 cup of ch Microwave on high for 1 minute or until melted. then beat on high speed (whip cream) until light and fluffy. Stir until smooth. Stir in 1 cup of chocolate pieces.
Eggs 1/2 cBarcardi dark rum 1/4 cCold water 1/2 cOil 1/2 cSlivered almonds. Grease and flour two 9-in layer cake pans. Combine all cake ingredients together in large bowl. 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 . melted -----filling----2 1/4 lb Cream cheese. Spread 1 cup filling between each layer Optional: Garnish with chocolate curls. rum. cool in pan Split layers in half horizontally. Blend well. 1 2/3 cSugar 5Eggs.pudding Envelope dream whip topping Preheat oven to 350F. then beat Bake for 30 minutes or until cake tests done.51 Bacardi Rum Chocolate Cake Yield: 10 Servings -----cake----1package Chocolate cake mix 1package Chocolate instant . Do not underbake. 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 . room temp. Filling: Combine milk.pudding..
Cream together the butter and sugar in a mixer. salt and extract until smooth. Bake for about 1 hour. Banana Chocolate Chip Bread Yield: 1 Loaf -----------------------1-1/2 LB LOAF---------------------------/2 cMilk /2 cVery ripe bananas. Add the eggs.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.52 Chocolate curls as garnish For Crust: Preheat oven to 325~. then fold in the chocolate chips. usually about 7 minutes. Add to the molasses and mix until combined. then mix in the bananas. Mix in the flour. baking soda. mashed lg Egg tb Butter or margarine ts Salt cBread flour /3 cSemi sweet chocolate pieces ts Bread machine yeast . frost with your favorite chocolate frosting and serve. Let the cake cool on a rack.Coat a 9 inch springform pan with vegetab Bake until light brown. Place the batter in a buttered and floured 9-inch springform mold. cut it in half to form 2 layers.
53 Add ingredeints in order given by manufacturer.2g .1g Fiber: 5. Cool in pan 10 minutes.3mg Potassium: 298. Bake at 325°F for 20 minutes. Breakfast. Add chocolate and walnuts on speed #1.5mg Sodium: 304.1g Sugar: 39. Some machines will make a smooth chocolate colored bread. Add the eggs. and still others will give a marbled loaf. Scoop into 18 greased muffin cups. chopped Preheat oven 325°F.Whole Wheat Flour 2 tbaking powder 1 tbaking soda 1/2 tsalt 2 cchocolate chips 2 ctoasted walnuts. banana and milk. Nutrition (calculated from recipe ingredients) ---------------------------------------------Calories: 729 Calories From Fat: 321 Total Fat: 38g Cholesterol: 76. 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 . Mix dry ingredients together and add to the creamed butter. adding mashed bananas with milk and chocolate with flour. Basic/white bread cycle. Banana Chocolate Chip Muffins Bread. NOTE: How this bread turns out will depend on your breadmaker. Cream the butter and the sugar together on speed #3. Others will leave bits of chocolate chips.1mg Carbohydrates: 95. Light color setting.
54 Protein: 10. Line bottom of 8x8x2 pan with wax paper. sift together flour. transfer cake to serving platter and Decoratively arrange banana slices over whipped topping. and baking In large mixing bowl. but wait till you try it. beat egg whites with salt til st Pour batter in baking pan. combine egg yolks and sugar. spray sid Onto wax paper. using clean beaters. Remove from pan.3g Comments: Sounds like an odd combination. using electric mixer In separate bowl. Remove wax paper from cooled cake. pudding mix. To serve. Bake 25-30 minutes til cake tester comes out Let cake cool 5 minutes. 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. 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. dry milk. cut cake Barbara Bush's Chocolate Chip Cookies . Set on wire rack to cool.
cool in pans for 10 minutes. softened 1/3 cSugar. Sift flour. very hot 1/2 tVanilla 1 cChocolate chips. then beat at medium mixer speed for 2 minutes. brown firmly packed 1/3 cSugar. Cook Time: Preheat oven to 375F. Bake in 375F oven till golden. Remove from pans.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. Beat in hot water and vanilla. Beat butter. 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 . Grease and flour two 9-in layer cake pans. Drop dough by well rounded teaspoonfuls on prepared baking sheets. Spread 1 cup filling between each layer and over . Cook on sheets on wire rack to cool completely.55 Yield: 1 Serving 1 cFlour & 2 tbsp. granulated 1Egg 1 1/2 t-Water. Do not underbake. baking soda and salt on waxed paper. sugar and egg in large bowl till fluffy. about 10 minutes. Bake for 30 minutes or until cake tests done. Gradually beat in flour mixture until blended and smooth. Split layers in half horizontally. Grease baking sheets with vegetable oil. finish cooling on racks. about 3 minutes. sifted 1/2 tBaking soda 1/2 tSalt 1/2 cButter. Combine all cake ingredients together in large bowl.semisweet Calories per serving: 74 Fat grams per serving: Approx. Blend well. Turn into prepared pans.
Blend well at high speed for 4 minutes.56 top of cake. for 15 minutes. then boiling water. until light and fluffy. Spice orange Cordial or other flavored liquer. Optional: Garnish with chocolate curls. The sauce is best when served warm. Filling: Combine milk. Coffe liqueur. 1Envelope unflavored gelatin 1 2/3 cMilk. ts instant coffee Bavarian Chocolate Pie Yield: 8 Servings 19" baked pie crust.To store pour into strilized glass jars.Cook stirring occasionally. 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. Serve cold. 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. Remove from heat and stir in vanilla.Stir in butter. Keep cake chilled. rum.Allow sauce to cool before refrigerating. chopped raisins or nuts tb Creme de Menth.Either serve immediately or reheat in double boiler for 10 minutes or microwave for 1 minute. Stack. or crumb Crust. divided . then sugar and salt. pudding mix and topping mix in deep narrow-bottom bowl. Makes 4 cups.It will keep for 6 months in the refrigerator.
Beat whippping cream until stiff. Microwave morsels in heavy-duty plastic bag on HIGH (100%) power (MEDIUM-HIGH [70%] for white morsels) for 30 seconds. remove to wire racks to cool completely.TOLL HOUSE® Refrigerated . Crumble cookie dough into medium bowl.nuts.macadamia .Blend in remaining 2/3 c. Garnish as desired. . Comments: These over-sized cookies make a fun gift or turn them into giant ice cream sandwiches with your favorite ice cream. .Dough 1/2 ccoarsely chopped almonds. chill. add to mixture in saucepan.5 oz. Cut tiny corner from bag.Cool. drizzle over each cookie. pecans and/or walnuts 1/4 c(1.Stir together sugar and cocoa. carefully fold into chocolate mixture. Big Chocolate Chunk Nut Cookies Dessert Yield: 12 Servings 1pkg. until mixture begins to set. milk and vanilla.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. Cool on baking sheets for 1 minute. stirring occassionally.) NESTLÉ® TOLL . kneading until smooth. add butter. mix thoroughly. knead until smooth. Bake for 14 to 16 minutes or until golden brown. Remove from heat. stirring constantly until mixture boils. Drop by 1/4-cup measure onto ungreased baking sheets. allow to stand 2 minutes to soften. Microwave at additional 10.Cook over low heat. milk.Morsels (optional) Preheat oven to 350° F.HOUSE® Semi-Sweet Chocolate . (18 oz.) NESTLÉ® . Add nuts.Chocolate Chunk Cookie Bar .to 20-second intervals. stirring until melted.Morsels or Premier White .
. then add to the batter along with the vanilla.If using a hand mixer. scraping the side of the bowl as necessary. Increase the speed to medium-high and beat for 30 seconds longer.Add the chocolate and honey and whisk until the chocolate is melted and the mixture thickens. In a 4 1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment.Reduce the speed to medium.58 Black Chocolate Zinger Yield: 10 Servings ---CAKE--3/4 cWater 1 TInstant coffee granules 6 oz Unsweetened chocolate. until tepid. Dust with flour and tap out the excess. taking 8 to 10 minutes to blend well. In a small saucepan. bring the 3/4 cup water to a boil. using a wire whisk. until throughly blended. Add the vegetable shortening. 1 tablespoon at a time. at room temperature 2 tVanilla extract 1/2 cIce water -----------------------GANACHE GLAZE----------------------------oz bars Swiss Dark Chocolate. if needed Make the cake: Position a rack in the lower third of the oven and preheat to 350 degrees. In a medium bowl. Softened & cut into 1"piece 1/4 cSolid vegetable shortening 2 cSuperfine granulated sugar 4lg Eggs. stir together the flour. until creamy and smooth. one at a time at 1 minute intervals. 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.Butter a 12 cup fluted tube pan. Add the eggs. baking soda. beat the butter at medium speed for 30 to 45 seconds. Cointreau Or dark rum /4 ts Vanilla extract ts Hot water. Beat 30 seconds longer.Stir the chocolate/honey mixture once or twice. Add the sugar. such as Lindt oz Heavy cream tb Light corn syrup tb Grand Marnier. salt and pepper. Scrape the sides of the bowl occasionally. Immediately remove from the heat and stir in the coffee until disolved. take at least 15 minutes to blend well.Let cool for 10 to 15 minutes.
59 At low speed.Center the pan on the rack and bake for 65 to 75 minutes.into pieces 4Eggs. stir in 1/2 to 1 teaspoon of hot water.Lift up the rack with the cake and transfer it to another baking sheet.Stir in the liqueur or rum and vanilla.Mix briefly just until each addition is barely incorporated into the batter. until the cake begins to come away from the side of the pan and a wooden toothpick inserted into the center comes out clean.Put the baking sheet with the cake in the refrigerator to chill for 5 to 10 minutes to set the glaze. Let the mixture stand for 30 seconds to melt the chocolate. Store the cake at room temperature under a glass cover or in an airtight container for up to 5 days.use artificial vanilla) 1 cSour cream 1/4 cBrown sugar.Cool completely. melted . one-third at a time. Scrape the batter into the prepared pan and smooth the surface with the back of a spoon. In a small saucepan. or to taste 1 lb Chocolate chips 1 lb Graham cracker crumbs 1/2 cButter.Let the glaze drip down the sides of the cake without coating it completely. 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.If the surface is oily. separated 2 TVanilla extract (do not .Scrape down the side of the bowl and mix the batter 10 more seconds. Bo's Chocolate Chip Cheesecake Yield: 1 Cheesecake 24 oz Cream cheese. heat the cream and corn syrup on low heat until it comes to a gentle boil. broken . Gently whisk until smooth.Empty the chocolate into a medium bowl. Invert the cake onto the rack and remove the pan. until finely chopped.Process for 15 to 25 seconds. Set the cake onto a wire rack to cool for 15 to 20 minutes. Put the wire rack with the cake over a baking sheet.Pour the chocolate glaze over the top of the cake.Immediately pour the hot cream over the chocolate. beat in the flour mixture alternately with the ice water.
who would occasionally (read "whenever we could persuade him") bring it into work. Add another generous layer of chips to the top of the cake. the fluffier it gets. and then pour the batter into the pan. the cake is overcooked: the knife should be very lightly coated with batter.This recipe came to me from a friend of mine.g. If the cake shimmers like Jello when shaken. When the cake starts to rise like a souffle.Baking time will vary from about 30 minutes to 2 hours. or until the batter is very smooth. The longer you cook it.60 Preheat the oven to 325 degrees F. PREPARE THE CRUST:Soften butter and combine with graham cracker crumbs. Mix until fully blended. Beat the egg whites and fold into the cheese mixture. PREPARE THE BATTER:Place the egg yolks in a food processor for 5 seconds. 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 . gooey "New York" style cheesecake (shorter) to a fluffy "souffle"-like cheesecake (longer). Precision:measure the ingredients. Set aside.It will just about double in volume. Time:15 minutes preparation. Alternatively. Difficulty:easy to moderate. *Bo prefers to use Nestle Mini-Morsel chocolate chips. and should not flow over the sides of the pan. Bo (pronounced "boo") Ture Ahlberg. Needless to say. start checking to see if it is done. if a knife inserted comes out clean. e.Add the brown sugar and vanilla and process for several minutes. it is done. Pat the crust into the sides and bottom of a springform pan about 9 inches in diameter. it would be snarfed up immediately. then add the cream cheese and beat until smooth. NOTES: *A truly decadent chocolate chip cheesecake -. Spread a generous layer of chips on the bottom of the pan. up to 2 hours cooking.Cooking time depends on whether you want a soft. Place the filled pan into the preheated oven.
Hot 2 1/2 cMilk 1 1/2 cCoca-Cola. In a double boiler. beat at high speed for about 5 minutes. Stir in the sugar. Unmold the cake onto a rack and let it cool.by half (SEE NOTE) 1 TUnsweetened cocoa powder NOTE: Simmer cream until reduced by half. until the batter is smooth and forms a ribbon when the beaters are lifted.Gradually stir in the hot coffee. PL 1 tUnsalted butter 1/4 cCake flour ---1/2 cSuperfine sugar. it will fall to about half its original height.When ready to serve. Serve over ice cubes in talll glasses. Bresse Farmhouse Chocolate Cake Yield: 6 Servings 7 oz Bittersweet chocolate OR.61 1 cDouble Stringth Coffee. Pour into a jar. 1981. For a beverage. until the cake is set and a toothpick inserted in the center comes out dry. melt the remaining 3 ounces of chocolate . broken . top with whipped cream. Preheat the oven to 400 F. add a scoop of vanilla ice cream. Meanwhile. melt 4 ounces of the chocolate with 1/4 pound of the butter. cut into small pieces. Chilled --------------------------GARNISH------------------------------Whipped Cream Vanilla Ice Cream In the top of a double boiler. PL 1 TSuperfine sugar 3Eggs 3/4 cHeavy cream. mixing thoroughly. blend the flour and 1/3 cup of the sugar. Add the milk and continue cooking until all particles of the chocolate are dissolved and the mixture is smooth.Add the melted chocolate and butter to the bowl and. From: "International Cooking with Coca-Cola". with an electric mixer. Cover and chill. in a double boiler. In a medium bowl. about 20 minutes. reduced .semisweet chocolate.into small pieces ---1/4 lb Unsalted butter. stir in the chilled Coca-Cola. melt the chocolate squares. a give-away pamphlet from The Coca-Cola Company. about 10 minutes.Add the eggs and mix well. over hot water.Lightly butter an 8-inch springform pan.Pour the batter into the prepared pan (it will be about 1 inch deep) and bake for 15 to 20 minutes. For a dessert.
sugar and vanilla at high speed for a full 10 minutes. Blend in the chocolate-and-butter mixture at low speed. Precision: measure the ingredients. 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. Beat the eggs. Set aside to cool while beating eggs. The brownies are done when a toothpick inserted into the center comes out slightly dirty. Do not overbake. then whisk it vigorously into the chocolate. Add flour.Mix the cocoa with the remaining 1 tablespoon sugar and sprinkle it decoratively over the cake before serving. RATING: Difficulty: easy to moderate.62 with the remaining 1 teaspoon butter. Melt the chocolate and the butter in the top of a double boiler over simmering water. Whisk until smooth. In a small heavy saucepan. 1 hour cooking and cooling. 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. Stir in walnuts. then cut into squares. After the frosting has hardened slightly. if desired. . Bake to 35 minutes. Time: 30 minutes preparation. about 5 minutes.Continue whisking until smooth and glossy. bring the reduced cream to a boil. use a long straight knife to mark the top in a crisscross pattern.Pour the frosting over the top of the cake. I've reduced the amounts of sugar and flour from the original. Place sheets of waxed paper under the cake and cooling rack. beating just to blend. Cool in pan. which I find makes for a very fudgey brownie. F. using a metal spatula to spread the frosting evenly over the top and sides.
In a small bowl. Brownies ( German Sweet Chocolate Cream Cheese ) Yield: 16 Servings ---BROWNIE LAYER--4 oz Germans sweet chocolate 1/4 cMargarine 1/4 cSugar 2Eggs 1 tVanilla 1/2 cFlour 1/2 cChopped nuts --------------------CREAM CHEESE TOPPING------------------------oz Cream cheese softened /4 cSugar Egg tb Flour To prepare Brownie layer:Melt chocolate and margarine over very low heat or melt in microwave on HIGH for 2 minutes or until margarine is melted then stir until chocolate is completely melted.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. Place in 8-inch square pan that has been sprayed with a nonstick cooking spray. Cool in pan. cut into squares to serve. combine flour. baking powder and salt. Stir in dry ingredients by hand until well moistened. Bake 15 minutes. Beat on low speed until well blended. cocoa. In another bowl. combine remaining ingredients.Stir sugar into .
cut into squares. Remove to coo rack. Combine flour. Blend in egg.Spoon over brownie mixture. swirl with knife to marbelize. and vanilla in large bowl. Add to creamed mixture. 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.Spread in greased 8-inch pan To prepare cheese topping:Mix cream cheese. 3 dozecn 3-inch cookies. milk.Cool in pan. egg and flour until smooth. use 1-1/2 cups semi-sweet chocolate chips. salt. Cream butter flavor crisco.Stir in nuts. Note: if nuts are omitted. Buttermilk Chocolate-hazelnut Cake . gradually. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out almost clean (DO NOT OVERBAKE). Mix in flour until well blended. Cool on baking sheet 2 minutes. and baking soda. 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. sugar. brown sugar. Blend until creamy. Makes 16 brownies. Drop rounded Tablespoonfuls (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet. Stir in chocolate chips and nuts.64 chocolate. add eggs and vanilla stir until completely mixed.
. and cut into wedges. Beat in egg.Stir in 2 cups sour cream. dust top with cocoa powder .(8 oz) 1 cSugar 1 cUnsweetened cocoa powder 1 tCocoa powder for garnish 2 1/2 cSour cream 2Eggs 2 TCoffee liqueur 1 tVanilla Preheat oven to 350F.Pour in the remaining batter and top with the remaining hazelnuts. Just before serving. Pat into bo Beat cream cheese until light and fluffy. crushed 1/8 tCinnamon 1package Light cream cheese . Turn i Spread remaining sour cream evenly over top.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.Combine first 5 ingredients in mixing bowl and beat together with electric mixer. then sprinkle it evenly with half of the hazelnuts. Cook. Cappucino Chocolate Cheesecake Yield: 16 Servings 1 1/4 cChocolate wafers.Return to oven 1 minute to g Remove from springform pan. or until tests clean.Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth. Lightly oil 9 in. Pour in half of the batter.Bake for 25 to 30 min. cake pan.Sprinkle the bottom with flour.Beat in sugar and cocoa powder.Combine remaining ingredients except the hazelnuts in another bowl. coffee liqueur and vanilla.Stir together wafer crumbs and cinnamon.
then into the mixture. This should be done quickly to avoid burning. 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. (To test the stage of the cooking by finger. keeping it at an even thickness .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. 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. since you merely want to melt the sugar and glucose. Put the chocolate into a round-bottomed copper pan and melt it slowly on the stove. dip the thumb and index finger into cold water. Let cool and cut. iron framework. pour this mixture. The mixture forms a ball that can be rolled with the tip of the fingers. Cook to the 'ball' stage. sugar. bringing the 2 fingers together and dipping them again into water. bit by bit. dip the thumb and index finger into cold water. heat the mixture in the stewpan. into the chocolate. This should be done quickly to avoid burning. then into the mixture. bringing the 2 fingers together and dipping them again into water. Meanwhile. constantly stirring. while stirring. mix well. (To test the stage of cooking by finger. When completely melted. not letting it boil. When thoroughly mixed.) Remove from the fire. cook at moderate heat. add the butter. vanilla bean and glucose into a stewpan. and pour onto an oiled marble slab in an oiled.
NOTES: *Thick. and if anyone wants to send out a recipe.I first tasted this wonderful beverage while touring in northern Spain with a choir.. and I was delighted to find a recipe in "The Vegetarian Epicure Book Two. Dissolve the cornstarch (cornflour) in the water and combine with the cocoa-sugar mixture in a medium-sized saucepan. This cocoa is especially fantastic when you dip churros into it (a churro is a sugary.67 of 2/3 in.Begin heating this mixture. I'd be most grateful).) *The consistency of the finished product should resemble chocolate pudding that didn't quite set. doughnut-like stick. Time:15 minutes." It is the best hot chocolate in the world (at least to me. deep-fried.Gradually pour in the milk. Cheese And Chocolate Tunnel Cake . Precision:measure the ingredients. unsweetened 1 cSugar 7 tCornstarch (cornflour) 1/2 cWater 4 cMilk Mix the cocoa and sugar together. If you halve this recipe. continuously stirring it with a whisk. stirring often. for about 10 minutes. Let cool and cut.Continue stirring as you bring it to a simmer.Simmer. rich Spanish hot chocolate -. The cocoa is ready when it thickens and is glossy and smooth. Difficulty:easy. you'll get just the right amount for two large mug-fulls.Stir this until it is a smooth paste. It's not like any hot chocolate I've had anywhere else. using 4 oiled rulers to make a framework. Castillian Hot Chocolate Yield: 6 Servings 1/2 cCocoa (powdered).
Pour over batter in the pan. Bake 1 hour or until toothpick inserted in center comes out clean. Prepare cake mix according to package directions. Press into bottom and sides of a 9-inch pie pan. Cheesecake Crust ( Chocolate Wafer ) Yield: 1 Serving 1 1/2 cChocolate wafer cookie crumbs 1 TSugar 4 TButter. melted Recipe by: 365 Great Chocolate Desserts . Spoon reserved batter over cream cheese mixture.cake mix ith pudding 1/3 cMargarine or butter 16 oz Cream cheese. softened 1/2 cSugar 2Eggs 2 tMargarine or butter. Prepare as directed above but do not bake crust. Pour remaining batter into a 12 cup greased and floured fluted tube pan. sugar and butter. . melted 2 oz Semi sweet chocolate 2 tCorn syrup Preheat oven to 350 degrees.68 Yield: 12 Servings 1Two layer chocolate . Reserve 1 cup of batter. Cool 30 minutes. Bake 8 mins.ISBN 0-06-016537-5 Preparation Time: 0:18 Preheat oven to 350F. Let cool before filling. Mix together cookie crumbs. substituting margarine for oil. one at a time. Combine cream cheese and sugar. mixing well at medium speed on an electric mixer until well blended. Pour over cooled cake. Combine margarine. Cook over low heat until chocolate is melted. Blend in eggs. chocolate and corn syrup in a small saucepan. remove to a wire rack. Note: Crust can also be used unbaked when recipes specify an unbaked -inch chocolate wafer crust.
boil 5 minutes.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 . Cool. Stir in morsels and raisins. Combine cereal. and chopped 2 TChili powder (or to taste) 2 1/2 cChicken broth 1/4 cSlivered almonds 1/4 cRaisins .69 Chex and Chocolate Party Mix Yield: 6 Servings 9 cYour favorite chex . stirring. peeled.seeded. In small saucepan over medium heat.chocolate morsels 1 1/2 cRaisins Preheat oven to 250 degrees. chopped 1Green pepper. butter and corn syrup to boiling.6 persons 1Onion. Stir in vanilla and baking soda. Without stirring. Pour over cereal mixture. stirring frequently. small roasting pan. . . Store in airtight container. stir until evenly coated. coconut and peanuts in large. minced Serving-pieces of chicken for . Chicken with Chocolate Sauce ( Chicken Mole ) Yield: 6 Servings 4 TOlive oil 2Cloves garlic.chopped 2Large tomatoes. heat brown sugar. Bake 1 hour. chopped 3Slices canned pimento. stirring every 15 minutes.
simmer. Add broth. seasonings. eggs.cut into 1 inch cubes. . allow to stand for a few minutes. at 350 degrees for 1 hour. stirring until melted. Layer the remaining bread cubes and sprinkle on them the remaining almonds.or sourdough bread. spooning sauce over. Warm rum. toasted 1 1/2 tAlmond extract 1/2 cCocoa Mix together the milk.Remove chicken. covered. Pour the egg mixture over the cubes--do not stir the cubes--being sure to saturate all the bread. cocoa and the salt. french . Sprinkle half of the toasted almonds evenly over the cubes. add chicken and brown. In remaining fat. heat oil and cook garlic for a few moments to flavour oil. . covered. raisins. blending well. 30 minutes longer. and rind. Enjoy! Chocolate Almond Bread Pudding Yield: 8 Servings 1 lb Loaf white. Make one layer of bread in the bottom of the casserole. or until chicken is tender. . almond extract. sugar.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. Replace chicken. To onion mixture. Gently press down on the cubes into the mixture with a fork to be sure that they haven't floated over the mixture. Set aside. almonds.chopped 1/4 cLight rum In casserole. cook onion. Butter a shallow 2 quart casserole or 8inch square glass pan. green pepper. pimento. and pour over contents of casserole. Add chocolate.stale 1 1/2 cMilk 3Eggs 1 cSugar 1/4 cSliced almonds. . and tomato over gentle heat for 10 minutes. ignite it. add chili powder. Bake.
Makes 30 candies. Spread about 1/2 cup of powdered sugar in a shall dish. Line a large cookie sheet with wax paper. and dust your hands lightly with some additional powdered sugar.71 Preheat the oven at 350* for 10 minutes and let the bread soak during this time. Chocolate Amaretto Brownies Yield: 12 Servings 1 cShortening 4 oz Sq unsweetened chocolate 2 cSugar 4Eggs. Add the liqueur and the corn syrup. blanched & slivered 1/3 cAlmond flavored liqueur 3 TCorn syrup Powdered sugar In a food processor or blender. Roll ball in the powdered sugar to coat completely. process the cookies and the almonds until finely ground. and process to mix. Chocolate Almond Morsels Yield: 30 Servings 8 1/2 oz Chocolate wafer cookies 1 1/2 cAlmonds. 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 . Place on the prepared cookie sheet and refrigerate for at least 8 hours until firm. Roll almond mixture into 30 balls. Bake for 30-40 minutes.
Hope this fills the bill. lightly 1/2 cAmaretto Toasted and chopped 2 tVanilla 1/3 cSugar 4Eggs 6 TButter. salt. Beat mixture until light. softened 2 cSour cream 24 oz Cream cheese. stirring well. Remove from heat and cool. place over low heat. Frost with Amaretto frosting. Combine flour and salt. cove lightly with wax paper and let chill overnight. stirring constantly. cream together the cream cheese. Bake at 400 for 20 minutes.72 ds Salt /2 cPowdered sugar. Beat in eggs. cool. Mix well and spread evenly ove cake.Bake in middle of oven for 1 1/2 hours or until top of cake cra and knife inserted in middle comes out clean. and sugar. Pour batter into a lightly greased 13 x 9 x 2" king pan. sugar and butter. sprinkle with sliced almonds (or arrange in flowery patterns). Stir in half and half. place over low heat and stir constantly until melted. sugar. Cut into squares. Amaretto. and 1 t vanilla. add to creamed mixture.toasted and chopped Preheat oven to 375. . Note: 3 Tbs powdered baking cocoa can be substituted for chocolate squares. Stir in eggs and amaretto. Combine butter & chocolate in a heavy saucepan. or I've used margarine to be cholesterol-conscious) and chocolate in heavy saucepan. Add powdered sugar. Yield: Enough frosting for 2 dozen brownies. Pat mixtur on bottom and sides of a 10 inch springform pan. liqueur. remov sides from pan and garnish with toasted almonds around outer edge and on to of cake.Bake for 5 more minutes. 1 t vanilla. almonds. Let stand on rack 5 minutes. softened 1 TSugar 1 cSugar 1 cBlanched almonds. until combined. heavy cream. Combine crumbs. Combine shortening (Crisco butter-flavored is good. 1 at a beating well after each addition. Combine sour cream. Chocolate Amaretto Cheesecake Yield: 12 Servings 1 1/2 cChocolate wafer crumbs 1/3 cHeavy cream 1 cBlanched almonds. sifted tb Amaretto Note: 2/3 cup powdered baking cocoa can be substituted for the chocolate squares. Place on rack and let cool completely. stirring until smooth. Pour into cru lined pan. When ready to serve. lightly .
soaked in 1/4 cOrange Juice. In a med... Preheat oven to 350 . stirring with a wisk until wel blended.-[thawed and drained] /3 oz Dry whipped topping /2 cCold skim milk dr Red food coloring >>>To make the cake. Cool for 10 min. plus 2 THalf-And-Half 2Eggs 3/4 tOrange Rind. Cool completely... ..73 Chocolate and Cherry Loaf ABM Yield: 8 Servings 1/3 cHalf-And-Half. Pour into prepared pan and bake 16 to 18 min.. ts Baking soda /4 cRed raspberry jam ------------------FOR THE RASPBERRY CREAM----------------------oz Frozen red raspberrys... 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.. and baking soda. In a small bowl stir together the flour... Spray a 15 "x10"x1" jelly roll pan with PAM or other cooking spray. program for basic white bread and press start.After 33 minutes have elapsed.or until wooden pick inserted into center comes out clean.. grated 1/4 cSugar 1 tSalt 3 cBread Flour 2 1/2 tYeast 3/4 cSemisweet Chocolate... cocoa.. melt the corn oil spreadand stir in the sugar. add the cherries with any remaining liquid and the chocolate. vinegar and vanilla. overnight Place all the ingredients except cherry mixture and chocolate in the machine.. Remove from the heat and stir in the milk.. saucepan over low heat.. remove from pan to wire rack.. and then add it gradually to the sugar mixture.. chopped 4 oz Dried Cherries.
Cut horizontally in half. divided Prepare cake mix according to package directions...filling. Repeat with the other 3 cake pieces.. Use the remaining jam and cream filling to garnish the top as you desire. Cut cake crosswise into 4 equal pieces. . divided 1(21-ounce) can cherry pie . on serving plate. drizzle remaining 2 tablespoons fudge topping over cherry pie filling. Refrigerate 1 hour. Just before serving. Spread with 3/4 cup fudge topping.In a small mixer bowl put whipped topping mix and the cold skim milk *do not add vanilla*and add the red food coloring.. Let cool as package directs. cut side down. then half of the cherry pie filling....74 >>>To make the filling and assemble. Place the other half of the cake over cherries. Spoon batter evenly into an ungreased 10-inch tube pan. When cake is completely cooled... (Do not heat topping.. Spread with 3/4 cup fudge topping.. Cover with remaining 1 cup whipped topping and remaining cherry pie filling. the spread a scant 3/4 cup of the cream filling over the jam.hot fudge topping.. then put in blender container and blend until smooth. Comments: This dessert is perfect for Valentine's Day or any special occasion. divided 2 cwhipped topping.food cake mix 1/2 cunsweetened cocoa 1-1/2 cplus 2 tablespoons . mixing cocoa with dry ingredients.. carefully remove from pan. fold in the raspberry puree'. Bake in a preheated 350-degree oven as directed on the package. cut side up. Thaw and drain the frozen raspberrys.... Refrigerate the torte until ready to serve. Place one half. Place 1 piece on cake or serving plateand spread itb jam on top. Chocolate Angel Cake Dessert Yield: 12 Servings 1(16-ounce) package angel .) Cover with 1 cup whipped topping...
mix well. set aside. Pour into ungreased tube pan. baking powder. you can sprinkle with powdered sugar. Add eggs and vanilla extract. . Cool 15 minutes. Stir in apples. In small bowl. have it plain!! Chocolate Apple Bread Yield: 16 Servings ---TOPPING--1 TSugar 1/2 tCinnamon 1/2 cChopped walnuts or pecans ---------------------------BREAD-------------------------------. Bake at 350 F for 45 minutes. beat butter and sugar until creamy. Sprinkle with topping. baking soda.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. combine sugar. bake 50-60 minutes until cake tester inserted in center comes out clean. drizzle with chcocolate sauce. walnuts.c All-purpose flour tSalt tBaking powder tBaking soda tCinnamon /2 tNutmeg cButter. Cool completely. combine flour. Beat in cream of tartar and vanilla. remove from pans. In large bowl. fold into egg white mixutre. top with fresh fruit. Grease two 9x5x3" loaf pans. Gradually beat in flour mixture alternately with buttermilk. cinnamon and walnuts. Bread: 1. cinnamon and nutmeg. salt.softened cSugar Eggs tVanilla extract /4 c Buttermilk cCoarsely chopped apples cChopped walnuts oz Semi-sweet chocolate chips Topping: In cup. Makes 2 loaves. Pour into prepared pans. Sift together remianed sugar. Preheat oven to 350'F. set aside. flour and cocoa. beat in 3/4 cup sugar. 2. and chocolate chips.
Pour reduced nectar into a large bowl. plus tb Whipping Cream tb Sugar tb Apricot Brandy For sponge. Cover tightly with plastic wrap and let rise in a warm. cream butter with sugar in a large bowl until fluffy. Cool. Cover tightly with plastic wrap and clean kitchen towel. Meanwhile.) Using an electric mixer. Transfer to a serving bowl and chill. Gradually mix in 3 cups flour. Cool on rack 20 minutes. apricots. Cut . Position rack in center of oven and preheat to 350 F. about 48 minutes. about 30 minutes. Beat remaining 2 cups cream and sugar in a large bowl until soft peaks form. sifted 1/4 cSugar 1/4 cNonfat Dry Milk Powder 1package Fast-Rising Dry Yeast ---------------------------DOUGH-------------------------------/2 cUnsalted Butter. make Chocolate Swirl Cream: Stir chocolate and 2 tb cream in a heavy small saucepan over low heat until chocolate melts and mixture is smooth. -chopped cWhipping Cream. Mix into dough. Bake kugelhupf until deep brown and cracking on top and tester inserted in center comes out clean. Whisk in flour. about 5 minutes. sugar. Pour chocolate mixture over cream and fold together until whipped cream is lightly streaked with chocolate. at room -temperature cSugar lg Eggs lg Egg Yolks tb Apricot Brandy /4 ts Salt ts Vanilla Extract /2 ts Ground Ginger pk Fast-Rising Dry Yeast tb Hot (125 F) Water /2 cAll-Purpose Flour. vanilla and ginger. boil apricot nectar in a heavy medium saucepan over high heat until reduced to 1 cup. Beat in eggs and egg yolks 1 at a time. sifted oz Bittersweet Chocolate. Meanwhile. Mix yeast mixture and sponge into butter mixture. Cool to 120-125 F.76 Chocolate Apricot Kugelhupf Yield: 12 Servings ---SPONGE--1 1/2 cApricot Nectar 1 1/2 cAll-Purpose Flour. draft-free area until dough rises just to the top of pan. about 3 hours. Combine yeast and 2 tb hot water in a small bowl and stir until yeast dissolves. brown sugar and cinnamon in a medium bowl. Turn out onto rack and cool completely. (A large bundt or angel food pan may be substituted. Lightly sift powdered sugar over. -coarsely chopped oz Moist Dried Apricots. -quartered tb Firmly Packed Golden Brown -Sugar /2 ts Ground Cinnamon Powdered Sugar -------------------CHOCOLATE SWIRL CREAM-----------------------oz Bittersweet Chocolate. prepare dough: Generously butter a 12-cup kugelhupf pan. salt. Let stand in a warm. Spoon dough into prepared pan. milk powder and yeast. Place kugelhupf on a platter. Add brandy and continue beating until stiff peaks form. Combine chocolate. Beat in brandy. draft-free area until double in volume.
Continue with remaining filo. Cool slightly and melt the reserved chips and drizzle over the top. Bring to a boil for 1 minute.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. Remove from heat and stir in the brandy. Chocolate Banana Muffins Yield: 12 Servings 1 cFlour 2 tBaking powder 1/2 tSalt . Set aside 8 good sheets and keep covered with a damp cloth. Remove filo. Chocolate Baka Lava with Brandy Syrup Yield: 1 Serving 1 lb Walnuts 6 oz Semi-Sweet Mini Chocolate . combine the honey and / cup of butter. one sheet at a time. Reserve / cup of the chocolate chips. Top with reserved and buttered 8 sheets. alternating with nuts and chips. Pour mixture over the hot baka lava.77 into wedges. Butter a 9x13 pan. Cut in diamonds with a sharp knife before baking in a preheated 325oF oven for 45 minutes. Serve with chocolate swirl cream. Place 6 buttered filo sheets in the pan. In a 3 QT pan. Sprinkle bottom filo with some nuts and chocolate chips. unfold and keep covered with a damp towel.
milk. Add flourmix. cold 2package Banana pudding . In a medium bowl.Beat with wire whick 1 min. jello 1 1/2 cCool whip lite Preparation Time: 0:20 Microwave chocolate. Combine cereal and milk in large bowl and let stand 2 minutes. Bake for 25 minutes or until muffins are lightly browned. mashed(1 banana ) Preheat oven to 400 F. 4. 2. Chocolate Banana Pudding Pie Yield: 8 Servings 4Semisweet chocolate. prepared 2md Banana. Spoon batter in muffin cups. stirring only once until combined and evenly moist. and maragrine in medium microwaveable bowl on HI Pour milk into large bowl. 7. sliced 2 3/4 cMilk. cocoa powder and sugar.Beat well. Add egg or substitute and oil to cereal. Add puding mixes. 3. 5. Refrigerate 4 hours or until set. Line 12 muffinpans with paper liners or spray with Pam. stir together flour. 6. Stir in banana. dole.9 inch. Chocolate Banana Shake . baking powder. .mix. or until cereal softens.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. baker's 2 TMilk 2 TButter or margarine 1Graham cracker pie crust.Store leftover pie in refrigerator.salt.
1/2 bread.79 Yield: 2 Servings 1 cCold Skim Milk 1Ripe Banana. Each serving provides:1/2 fruit. mix well. Using a spatula.div. 95 calories Source: Weight Watchers 1992 VARIATION:Substitute 2 cups fresh strawberries for the bananas Chocolate Bar Filling . Cover with plastic wrap and freeze until firm about 2 hours. To serve. combine the graham cracker crumbs and 2 T choco. beat frozen ice milk or yogurt until smooth. (or food processor). Spread cool whip over bananas and drizzle with remaining chocolate syrup.ided 16 oz Chocolate nonfat ice milk or Frozen nonfat yogurt 2md Bananas. Using the back side of a spoon.made into crumbs 1/4 c+ 2 t chocolate syrup. carefully spread over the crust. peeled 3/4 cThawed lofat cool whip In a small bowl. Chocolate Banana-Split Pie Yield: 8 Servings 12Graham crackers (2 1/2") . . Using a fork. set aside. Using electric mixer.late syrup.157 calories per serving. on medium speed. slice bananas and arrange in a circle over the ice milk/ yogurt. Mashed 2 TChocolate Syrup 1/2 tVanilla Extract Blend all ingredients in a blender bowl until thick and frothy. press crumb mixture over bottom and up the sides of a 9" pie plate.
cocoa powder.stir to blend.Roll each mound around in your hands to form a ball. 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.Roll the balls in the sugar to coat generously. Remove from heat.Add the eggs. . Place the remaining 1/2 cup sugar in a pie plate. broken into pieces.Spoon chocolate mixture by rounded tablespoonfuls onto waxed paper. or microwave. Stir in the nuts.Pour into bowl and press plasticwrap directly on surface.boil and stir 1 minute. brown sugar. cooking oil and vanilla. Beat with a rotary beater or wire whip until the mixture is smooth.Place the balls 2 inches apart on an ungreased baking sheet. add more water if it is to thick. Add the flour.beaten 1 tVanilla 8 oz Chocolatebar combine all but vanilla and chocolate bar in a saucepan.80 Yield: 1 Serving 1/2 cSugar 5 TCornstarch 3 TBrown sugar 1/4 tSalt 3 cMilk 3Egg yolks.Stir with a large spoon until the mixture is smooth.add vanilla and chocolate bar. Stir until chocolate is completly melted. baking powder and cinnamon. cool. Stir constantly until mixture boils. Yields about 4 cups filling Chocolate Glaze: 1 4oz Chocolate bar 1 Tablespoon water Melt chocolate in double boiler. In a large mixing bowl stir together the 1 cup sugar.
Turn into a well-greased 12-cup bundt pan. Cook over low heat.Cool cookies on a wire rack. A Good recipe for kids to try with supervision for the baking part. Stir in 1 cup chocolate chips.In a large bowl. Beat with an electric mixer on high speed 2 minutes.. brandy extract. 1/2 cup water. Immediately upon removal from oven. over low heat 5 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. oil. corn syrup. scraping down bowl a few times. Let cool completely. Bake 35 to 45 minutes or until a cake tester inserted in center comes out clean. /3 cup brandy.81 Bake at 375F for 12 to 14 minuts or until the cookie is firm around the edges and the tops are cracked. and 2 tablespoons water. During last 7 minutes of cake baking time. . Reheat remaining glaze and spoon over top of cake. prepare glaze. remaining 1/3 cup brandy. and eggs. sifted Preheat oven to 350 degrees F. In a small saucepan. combine butter.Stir in remaining 1/2 cup chocolate chips and powdered sugar. spoon two thirds of hot glaze over cake. Makes 24 cookies. Simmering. stirring. combine cake mix. stirring occasionally. Cake is best if made a day in advance of serving time to allow flavors to mellow.Let cake cool in pan 25 minutes.-) Chocolate Brandy Cake Yield: 12 Servings 1package Devil's food cake . then invert onto a cake plate. until butter melts.w/pudding 1 cBrandy 1/2 c.
blend in the sugar. topped with dollops of whipped cream.In a chilled bowl with chilled beaters. whipped HEAT THE CHOCOLATE AND half and half in a large saucepan over low heat for 12-15 minutes. use cream to garnish slices of Double Chocolate Ice Box Pie. then mix into the chocolate. . stirring frequently until chocolate is completely melted. vanilla and salt. Bake the pudding uncovered for 50 to 60 minutes until the pudding is set like custard. stir in the crumbs and let stand for one hour. If it comes out clean. set it in a shallow baking pan and pour enough hot water into the pan to come halfway up the sides of the casserole.(loosely packed) 2Jumbo eggs 1 cSugar 1 1/2 tVanilla 1 pn Salt 1 cHeavy cream. Preheat oven to 350F. pudding is done.With a spoon or pastry bag fitted with a star tip. Pour the pudding into a buttered 1 1/2-quart casserole. Serve the pudding warm.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. insert a toothpick in the center. Remove pan from the heat. Chocolate Bread Pudding Yield: 6 Servings 3 oz Unsweetened chocolate cut . To test it. Beat the eggs until frothy. combine all ingredients and beat the cream until stiff peaks begin to form.into small pieces 2 cHalf and half 2 cSoft white bread crumbs .
greased 2-quart pan or an 8 x 8" cake pan.83 Chocolate Bread Pudding #1 Yield: 6 Servings 3 oz Chocolate. Put the bread cubes into a large bowl. blend in the sugar. cut Small pieces 2 cHalf & half 2 cBread crumbs. Pour over the bread and let sit for 10-15 minutes so bread absorbs the mixture. . Cover with aluminum foil. .soft packed loosely 2Eggs. Dump bread mixture into a large. granulated 1 1/2 tVanilla 1 pn Salt 1 cHeavy cream. or until the edges are firm but the inside is still soft and moist. bring cream and milk to a boil. tossing gently. unsweetened. stir in the crumbs and let stand for one hour. insert a toothpick in the center. Or Chocolate Chips 3Eggs 1/2 cSugar 2 tVanilla Extract 1/2 tAlmond Extract Heat the oven to 350 F. white. shaved. vanil To test it. whipped HEAT THE CHOCOLATE AND half and half in a large saucepan over low heat for Remove pan from the heat. Beat eggs and sugar with flavorings. puddin! Chocolate Bread Pudding #2 Yield: 6 Servings 1/2Loaf unsliced Homemade . Bake for 35-45 minutes. In a medium sized saucepan. jumbo 1 cSugar. Pour over bread.Bread cut into 1" squares 1 1/2 cHeavy Cream 1 1/2 cWhole Milk 3/4 lb Semisweet Chocolate. If it comes out clean. turn off heat and stir in chocolate until it is melted. Beat the eggs until frothy. The pudding should seem underbaked. Preheat oven to 350F. Serve hot with vanilla ice cream or whipped cream.
tossing the mixture occasionally with a large spoon to be sure all the bread is soaked. You can pull a few pieces apart with your fingers to check. Place the cut-up bread in a large bowl and pour the chocolate mix. Bake on the center oven rack until the top is crisp.cubes (3 cups) Heat milk. preheat the oven to 350F.3 croissants cut . Briskly whisk in the eggs. about 40 minutes. Scoop the pudding into the prepared dish.cups) or 1/3 French . Remove from the heat. 3-4 min.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. split lengthwise . Source: Rosie's Bakery All-Butter Fresh Cream Sugar Packed No HoldsBarred Baking Book. Author Judy Rosenberg Chocolate Bread Pudding with Strawberry Sauce . lightly beaten 3 cCubed 1" challah.into 1/2" cubes (3 . Toss. then refrigerate the pudding for 2-3 hours. or .baguette. 30 minutes or more.ture over the bread. chocolate chips and salt in a medium sized saucepan over low heat.and cut into 1/2 inch . Fifteen minutes before baking. whisking occasionally until the chocolate is completely melted and all the chocolate specks are gone. Cool slightly before serving. They lay a piece of aluminum foil loosely over the surface of the pudding and bake until the pudding is set and a tester inserted close to but not in the center comes out dry. sugar. Generously grease a 6 or 8 cup souffle dish with butter. cream.
*** Strawberry Sauce*** Process 250g of the strawberries. unsalted. Sp Serve warm or cold. 4 g fat. with Strawberry sauce. Source: Australian Gourmet Traveller Magazine Chocolate Brownies. 19 g carbohydrate. stir into chocolate batter just until combined. cut in Pieces 3 tVanilla 1 1/2 cBreadcrumbs. Bake in 350F oven for 20 to 25 minutes or until edges pull away from pan. white 1 TSugar. Per serving: about 110 calories. 2 g protein. let cool slightly. Let cool on rack. with 2 Makes about 1 1/2 cups. . all-purpose 1 tBaking powder 1 pn Salt 1Icing sugar In large heatproof bowl set over hot water. seperated 1/4 lb Butter. Stir together sugar. Whisk in egg whites and vanilla. melt chocolate with water. dust with icing sugar. Low cal Yield: 16 Servings 6 oz Chocolate. superfine 4Eggs. superfine 2 TBrandy Process the chocolate in a food processor until finely chopped. hulled. baking powder and salt. stirring until smooth. 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. superfine -----strawberry sauce----1 1/8 lb Strawberries 2 TSugar. dark 3/4 cHeavy cream 1/2 cSugar. square cake pan.85 Yield: 8 Servings 1/3 lb Chocolate. flour. Pour into lightly greased 8 in. semisweet 1/2 cHot water 4Egg whites 1 tVanilla 2/3 cSugar 2/3 cFlour. Remove from heat.
Cut 16 servings. beat until smooth. 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. 3 g fat Source: Company's Coming Light Recipes by Jean Pare.lg egg works) 1 tVanilla 1 cHot water 2 tConfectioner's sugar (option Not suitable for diabetic.Pour into 9x9 inch pan that has been sprayed with no-stick cooking spray or use wax paper to line the pan.(My note:also good with whipped topping. chopped 3Eggs 2dl Sugar 1dl Flour 1 TVanilla ---------------------------ICING-------------------------------.) serving 110 calories.86 Chocolate Cake Yield: 16 Servings 1 1/4 cFlour 3/4 cGranulated sugar 1/4 cCocoa 1/4 cMargarine. Bake about 25-30 minutes or until an inserted wooden pick comes out clean.If cool. softened 1 tBaking powder 1 tBaking soda 1/4 tSalt 2lg Egg whites (1 . Preheat oven to 350F. carbohydrate information missing. 169 mg sodium.g . Serve warm or cool. sift icing/confectioner's sugar over cake.Measure ingredients into mixing bowl in the order given. 0 mg cholesterol.
chips 2 cRice Chrispie Line a 13X9 pan with foil. Spread in pan quickly using a buttered spatula. Chocolate Candy Yield: 3 Servings 10 1/2 oz Marshmallows 1/4 cButter 1 cCoconut 1 1/4 cSemi sweet choc. I double this recipie and use a cookie sheet. and chocolate in a microwavable bowl. butter. Cut into small bars. finger size. Put the cake on a plate and let cool a little before removing the greaseproof paper. Put on the cake and decorate with walnuts. Use greaseproof paper (also greased) in the bottom to make the cake slip easier. Chill. Stir in Rice Chrispies and coconut.87 Dark chocolate dl Double cream Walnuts Melt the chocolate and the butter on low heat and mix with the coffee. checking and stirring every 2 min. Bake in 200 centigrades for 35 minutes. Melt the chocolate with the double cream on low heat until the icing is thick and creamy.grated .Mike for -6 min. the flour and the vanilla. chips . Chocolate Cannoli Yield: 9 Servings ---FILLING--1 lb Ricotta-drained if necessary 1 cPowdered sugar 1/2 cWalnuts.semisweet 1 tOrange peel . chopped 1/3 cChoc. Grease a tin. until melted. toasted. Combine marshmallows. They are a hit whenever I make them.grated 1/2 tLime peel .Grease or spray with Pam. Whip the eggs and the sugar until fluffy and mix with the hazelnuts.
Wrap 1 square around each cannoli form.beaten to blend ts Vanilla Veg. Transfer to large bowl.inch squares. melted .Cut into nine 4. Mix in next 4 ingredients. Roll out dough out into 12-inch square. about 4 minutes. butter. Cover and refrigerate until well chilled. Knead dough on lightly floured surface until smooth. Chocolate Caramel Cheesecake Yield: 1 Serving -----crust----1 1/4 cGraham cracker crumbs 1/4 cMelted butter -----filling----1package Caramels. (14 . Gradually draw flour from edge of well into center until all flour is incorporated. * Tinned steel cylindrical molds available at most specialty cookware stores (or Williams-Sonoma).* brushing edges with water and pressing gently to seal.c Flour .Pipe filling into cannoli shells. chopped 16 oz Cream cheese 1/2 cSugar 2Eggs 1 tVanilla 3/4 cSemisweet chocolate. size) 5 oz Evaporated milk 1 cPeanuts. Cover and let stand 1 hour.Add cannoli in batches and cook until golden brown. Egg . Drain on paper towels.all-purpose ts Baking powder ts Powdered sugar pn Salt /3 c Beer TUnsalted butter-room temp. Make well in center.oz. oil for deep frying FOR FILLING: Puree ricotta and sugar in processor until smooth.)Bring filling to room temperature before using. half of egg (reserve remainder for another use) and vanilla to well. Spoon filling into pastry bag without tip. baking powder. (Can be prepared 1 day ahead. sugar and pinch of salt in large bowl. Add beer. FOR DOUGH: Combine the flour.88 ---------------------------DOUGH-------------------------------. Heat oil in deep fryer or heavy large skillet to 350F.Remove shells from cannoli forms. turning occasionally.
preheat the oven to 475'F. Let cool to room temperature.89 Recipe by: Tracy Wisniewski <tww@quartet. If it caramelizes unevenly. -chopped cHazelnuts or filberts. stir together the sugar and water. beating well after each addition. Add eggs one at a time. remove it from heat and stir in the butter and evaporated milk gradually. Pour over pecan layer. Meanwhile. Sprinkle pecans evenly over caramel layer and set aside. Let cool for 5 minutes and stir in the chocolate. Bake at 350 for 6 to 8 minutes. prepare the pie shell. Gradually add sugar. Set the filling aside to cool for 10-15 minutes and then stir in the nuts. by making small flowers with the whole hazelnuts and sliced almonds. Bake at 350 for 30 mins. if desired. mixing well. Pour over graham cracker crust. decorate it. Let the sugar mixture come to a boil and continue to cook until it caramelizes. Cover and chill 8 hours. Once the pie has cooled to room temperature. Assembly and baking: Pour the filling into the pie shell and bake for minutes. heavy-bottomed saucepan. 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.mt. Do not stir the sugar as it cooks. -skinned and coarsely -chopped --------------------OPTIONAL DECORATION------------------------Whole hazelnuts. Then. mixing well with a wooden spoon until smooth. Chocolate Caramel Hazelnut Pie Yield: 8 Servings 1Prebaked 9" pie shell --------------------------FILLING------------------------------/2 cSugar /2 cWater /2 cUnsalted butter. Set the saucepan over medium-high heat.att. about 1 hour. Beat cream cheese at high speed with electric mixer until light and fluffy. Beat with a whisk until very smooth. cut into -pieces cn Evaporated milk (5 oz) oz Unsweetened chocolate. skinned Sliced almonds Filling preparation: First. When the sugar is a rich golden brown. Cool Combine caramels and m heat until melted.com> Combine graham cracker crumbs and melted butter. . you can move it around by swirling it in the pan. Stir in vanilla and melted chocolate. beat until blended. Remove from oven and run knife around edge of pan to release sides. in a large. stirring often.
Chocolate Cheese Pie Yield: 6 Servings . Top with pecans. press onto bottom and sides of 9-inch springform pan. Chocolate Caramel Pecan Cheesecake Yield: 1 Serving 2 cCookie crumbs 6 TButter or margerine 14 oz Caramels 5 oz Evaporated milk 1 cPecans. chopped 16 oz Cream cheese.melted 1 tVanilla Mix crumbs and butter.90 Makes one 9" single-crust pie. Microwave caramels and milk in small bowl on high for 4 . Add eggs. Place pan on cookie sheet. Keep refrigerated. mixing well after each addition.Loosen cake from rim of pan.Bake 10 minutes. Pour over crust. one at a time. Pour over pecans. Beat cream cheese and sugar until well blended. Blend in chocolate and vanilla. cool before removing rim of pan.5 minutes or until melted. softened 1/2 cSugar 2Eggs 1/2 cSemisweet chocolate chips . stirring every minute. Bake 45 minutes.Garnish with whipped cream.
Transfer the cheesecake to the oven and bake for 55 minutes. but not boiling.In large mixer bowl. Meanwhile.combine cream cheese and sugar Chocolate Cheesecake Yield: 10 Servings ---CRUST--1 1/4 cZwieback crumbs 1 TSugar 1/4 cButter.Press these onto the bottom of the pan. whipped until Stiff cShaved bittersweet chocolate Have on hand a 10-inch springform pan.Gradually add sugar. cream cheese. Beat in melted chocolate just until blended. set the chocolate aside. one by one. temp.91 1package 8 oz.chopped /2 cHot black coffee oz Cream cheese at rm.Use a wooden spoon to keep the oven door ajar. cream cheese. . but leave the cheesecake inside.Stop the mixer several times to scrape down the sides of the bowl. water. In the bowl of an electric mixer beat the cream cheese until light and fluffy.Let the cake sit for 3 hours.Butter the sides of the pan. cSugar Eggs ts Vanilla extract cHeavy cream.softened 1/4 cHershey's cocoa 1 tVanilla extract 18" packaged crumb crust Heat oven to 350 degrees.Remove the cake from the oven and cover with plastic wrap.Stir in vanilla and salt.Refrigerate overnight. melted --------------------------FILLING------------------------------oz Semi-sweet chocolate. combine Zwieback crumbs and one T sugar. Add the melted butter to the remaining crumbs and mix.Add the eggs. melt chocolate with coffee over hot.softened 3/4 cSugar 2Eggs 1/2 cChilled whipping cream 1 cCherry pie filling 1package 3 oz.Pour into prepared pan. beating constantly.Butter the pan.Shake some of the crumbs around the pan to coat the sides. . .Set oven at In a bowl.Turn the oven off. beating well after each one.
Add to cheese mixture. sugar. remove the sides from the springform pan and use wide metal spatulas to lift the cake from the bottom metal round.* see note 1/4 cGranulated sugar 1/4 cCocoa -----filling----24 oz Cream cheese. Transfer the cake to a platter.Cut into thin wedges and serve.Spread it with whipped cream and sprinkle with shaved chocolate. Do not bake. Mix well. Pour into prepared pan. then chill. To serve. Add eggs. sugar & cocoa (or butter and chocolate crumbs). Stir in crumbs. Mix in sour cream. . the sides of the ungreased 10-inch springform pan. Cool at room temperature. Filling: Beat cream cheese and sugar until blended. Press into bottom & 3/4 inch up. top with wipped cream & shaved chocolate.usask. Combine chocolate chips and butter in sauce pan over low heat until melted. softened 1 cGranulated sugar 4Eggs 1 cSour cream 2 cSemisweet chocolate chips 1/2 cButter or margarine Recipe by: Siama <pmb124@arts. beating after each addition. Bake in 325 F oven for about 1 1/2 hours until center is firm. . and cocoa. 1 at a time. Crust: Melt butter in a saucepan.92 Just before serving. Stir often.ca> * you can substitute 2 cups of oreo or chocolate wafer crumbs for the graham cracker crumbs. Chocolate Cheesecake #2 Yield: 1 Serving -----crust----1/3 cButter or margarine 1 1/2 cGraham cracker crumbs.
Garnish with whipped cream.finely crushed 1 TSugar 2 TButter.softened 3Egg yolks 2 tVanilla 1/4 tSalt 3Egg whites 1 cSour cream Combine graham cracker crumbs.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.Press on bottom and sides of a greased 0 inch springform pan. cook until chocolate melts. . Yield 10-12 servings. . Combine pudding mix. sugar and melted butter. Cover . Remove from heat. Add chocolate. Beat cream cheese at high s Let cool to room temperature on wire rack.93 Chocolate Cheesecake #3 Yield: 1 Serving Chocolate wafer crust 1package Semisweet chocolate . chill at least 8 hours. sugar and milk in saucepan. Chocolate Cheesecake #4 Yield: 1 Serving 3/4 cGraham cracker crumbs .and pie filling 3/4 cSugar 1 cMilk 1Square unsweetened chocolate 3 8 oz package cream cheese. melted 1package Chocolate pudding . cook and stire over medium heat until mixture comes to a full boil.morse 4package Cream cheese.
FILLING: Beat cream cheese in a small bowl at medium speed until smooth. Cool 4 hours. softened . packed 1/3 cButter Flavor Crisco. I would. Pour over baked crust. salt and pudding. Stir in butter flavor crisco. Fold in egg whites. Cut into bars about 2 x 1 1/2 inches. confectioners /2 ts Vanilla Preparation Time: 20 MinutesBake Time: 30 Minutes Heat oven to 350 F.Says nothing about beating the egg whites first.(Odd. Bake at 350 for 30 minutes. softened .)Pour over crumbs in pan. ONE AT A TIME. Press into an ungreased 8 x 8 x 2 pan. Bake at for 10 minutes.3 ounce package c Sugar. melted --------------------------FILLING------------------------------pk Cream cheese. Mix well after each addition.Beat in yolks.Hm. Makes 20 bars. TOPPING: Cream Butter Flavor Crisco and cream cheese in a small bowl at medium speed until well blended. cocoa. Beat cream cheese until fluffy. Add confectioners sugar and vanilla. Chocolate Cheesecake Bars Yield: 20 Cookies ---CRUST--1 cGraham cracker crumbs 1/4 cBrown Sugar. eggs. Cool to room temperature. vanilla.94 surface with waxed paper and set aside. flour and vanilla . Spread over surface of cooled cheesecake. Refrigerate.8 ounce package /2 cSugar tb Cocoa Eggs /2 ts Vanilla --------------------------TOPPING------------------------------tb Butter Flavor Crisco pk Cream cheese.Well. Add other ingredients ( sugar.Spread top with sour cream. CRUST: Combine graham cracker crumbs and brown sugar. . Bake on lowest rack at 425F for about 35 minutes or until center is set lightly when touched.
Softened 1/4 cSugar 4Eggs. and vanilla. large 3/4 cCherry Flavored Liqueur 1 tVanilla Extract 1 lb Cherry Pie Filling 1/2 cCream.95 Chocolate Cherry Cake Yield: 8 Servings 18 oz Devil's food cake mix 21 oz Cherry pie filling 1 tAlmond extract 2Eggs. Pat fimly into 9-inch springform pan. mix until blended. one at a time. Bake at 350 F 25-30 minutes. Set aside.Turn oven off. Bake at 325 degrees F. Combine over hot (not boiling) water.Pour over cake and spread. Turn into greased. In large bowl. combine sugar. Chill. Add eggs. Let cool and cut into squares before adding icing.Stir until melted. Stir until morsels are melted and mixture is smooth. Pour into prepared crust. or until cake tests done. stirring constantly. covering bottom and 2 1/2 inches up sides.) In large bowl. Add chocolate mixture. and boil 1 minute. semi-sweet 1 1/2 cHeavy cream 16 oz Cream Cheese. floured 9 X 13 inch baking pan. beaten 1 cSugar 5 TButter 1/3 cMilk 6 oz Semisweet chocolate chips Mix first 4 ingredients by hand with spatula until well-blended. Chocolate Cherry Cheesecake Yield: 16 Servings 8 1/2 oz Chocolate Wafers. whipped (opt. To make icing. combine cream cheese and sugar. Melted 12 oz Chocolate chips. Preheat oven to 325 degrees F. cherry liqueur. beating untl creamy. Remove from heat and add chocolate chips. heavy. chocolate chips and heavy cream. crush fine 1/2 cButter. Bring to a boil. beating well after each addition. butter and milk in saucepan. Let stand in oven with door . combine chocolate wafer crumbs and butter. for 60 minutes.
baking powder. (Or. cool completely. Pour into prepared pan. beat egg whites and cream of tartar until soft peaks form. invert pan and allow to hang upside down on its own rack or funnel.96 ajar 1 hour. Wash beaters. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge.) Loosen around edge of cake. Diabetic Yield: 16 Servings 3/4 csifted cake and pastry flour 1/4 cunsweetened cocoa powder 2/3 cgranulated sugar 2 tbaking powder 1/2 tsalt 1/4 ccanola oil 1/4 cwater 1 tvanilla 2egg yolks 4egg whites 1/4 tcream of tartar Line bottom only of 8-inch cake pan with waxed paper cut to fit. if desired. Add remaining sugar and beat until stiff peaks form. In medium bowl. Or. if tube pan is used. . and with clean beaters. 1/3 cup sugar. Chocolate Chiffon Cake Dessert. and egg yolks. combine flour. alternatively. Remove. Chill 24 hours. Beat for 1 minute or until very smooth. have 10-inch tube pan ready. Fold in until blended and evenly colored. Pour egg yolk mixture evenly over stiffly beaten egg whites. mix well. Decorate edge with whipped cream. water. With knife. Cool on wire rack. Remove waxed paper. invert onto cake plate. Bake in 350 degree oven for 40 minutes or until tester inserted in center comes out clean. cut through batter to remove air bubbles. cocoa powder. Pour in oil. In large bowl. Smooth top. vanilla. and salt.
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. Stir /4 Of The Meringue Into The Yolk Mixture. Set Aside. 1/2 Cup Of The Sugar. Gently Fold The Yolk Mixture. Beat Yolks Slightly In Saucepan. Grate The Chocolate. HEAVY 6 oz CHOCOLATE. Garnish As Desired. The Whipped Cream. Stir In Brandy And Vanilla. Beat Cream Until Stiff. Refrigerate At Least 4 Hours Or Until Set. Beat In Remaining Sugar. A Tablespoon At A Time. SEPARATED 1GELATIN. SEMISWEET BAKING. Until Gelatin Is Completely Dissolved And Mixture Thickens Slightly And Coats A Metal Spoon. Beat Egg Whites And Salt In Large Bowl Until Foamy. In Another Bowl. Fasten To Dish With Tape Or String So Collar Is About 6" Higher Than The Rim Of The Dish. Measure Off A Length Of Aluminum Foil Long Enough To Encircle A 4-cup Souffle Fold In Half Lengthwise. And The Grated Chocolate Into The Remaining Meringue. Cook Over Low Heat. GRATED Dish.97 Chocolate Chip Brandy Souffle Yield: 8 Servings 6EGGS. Remove From Heat. Stir In Gelatin. Stirring Constantly. Chocolate Chip Cake Yield: 12 Servings 2 TCinnamon 1 cWalnuts. Pour The Mixture Into Prepared Dish. Until Meringue Forms Soft Peaks. crushed 1 1/2 tBaking powder 1/2 tBaking soda . And The Milk. UNFLAVORED (ENV) 1 cSUGAR 3/4 cMILK 1/4 cBRANDY 1 tVANILLA 1/4 tSALT 1 cCREAM.
98 Combine cinnamon. if desired.Loosen cake from rim of pan. Bake at 350 degrees F. Melted 24 oz Cream Cheese. sour cream. walnuts. Combine cracker crumbs. set aside.Blend eggs. stir into batter. sugar and flour. Add eggs. Combine cream cheese. press onto bottom of 9-inch springform pan. Chocolate Chip Cookie Dough Cheesecake Yield: 8 Servings Cross tmpj72b 1 1/2 cFinely crushed chocolate . Blend in sour cream and vanilla. Sprinkle batter with half the cinnamon/sugar mix. Chocolate Chip Cheesecake Supreme Yield: 10 Servings 1 cChocolate Wafer Crumbs 3 TMargarine.Stir in chocolate chips and pour into crust. Bake at 350 degrees for 45 minutes. mixing at medium speed on electric mixer until well blended. mixing well after each addition. cool before removing rim of pan. Pour half the batter into an oiled 13 x 9-inch baking pan. chips and white sugar. 55 minutes. one at a time. Bake at 350 degrees F..Garnish with whipped cream and fresh mint leaves. 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.Chill. Sprinkle top with remaining cinnamon/sugar mix.. brown sugar and salad oil until creamy. add vanilla. Pour rest of batter in pan. baking powder and soda. 10 minutes.wafer cookie crumbs .
brown.or margarine 2package (8 oz. semi-sweet Cream marg. . press firmly over bottom and /2-inch up In a food processor or with a mixer. cookie dough (recipes follow) Mix crumbs. . unsifted 1 1/2 tBaking soda 3/4 tSalt 3 cChocolate chips. sugars.Stir in chips. 2 teaspoons su COMMENTS: Soft.cheese or neufchatel Into chunks 1 cRegular or light sour cream 3Large eggs 1 tVanilla. and butter. water and vanilla.corn syrup. then remove to cooling racks until completely cooled. shortening. . beat well. Serves 12 to 16. softened 3/4 cShortening 1 1/2 cSugar.Allow to cool on cookie sheet for 1 min. packed 3/4 cSugar 3Eggs 3 TCorn syrup 3 TWater 3 tVanilla 3 3/4 cFlour. beat to blend 1/4 cup butter or margarine. add to creamed mixture. for 15 min.Drop by rounded teaspoonfulls. made without Chocolate Chip Cookies Yield: 72 Servings 3/4 cMarg.Bake at deg. eggs. baking soda. whirl or beat remaining sugar with che Bake in 350 oven until cake jiggles only slightly in center when gently sha at least 4 hours. salt. creamy lumps of chocolate chip cookie dough. serve or wrap airtight up to 2 days.) melted butter. each) cream.Combine flour.99 30cookies) 1 cSugar 1/4 c(1/8 lb. 1/4 cup TOPPING: Mix 1 c regular or light (reduced-fat) sour cream. COOKIE DOUGH: In a bowl. Beat well. 2 T sugar.
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. split length.wise 3Sticks (1 1/2 c) unsalted .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 .100 Chocolate Chip Cookies .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.Add the rest of the ingredients. softened 1 c+2 T firmly packed brown .Bake in 320 oven for 10-12 minutes. brown sugar together. vanilla.M&M Package Yield: 120 Servings -From the Kitchen of .The longer mixed the smoother the cookie.Add eggs.butter.
chopped 1/2 cChocolate chips In a large bowl. sift together flour. and beat in vanilla extract. and add butter and sugars.101 . Allow to cool.boiling 1 TButter 1 cSugar 1Egg 1 tVanilla 2 cFlour 1 tBaking powder 1/2 tSalt 1/2 cWalnuts. Add flour mixture and beat until dough just comes together. Bake in covered slow pot on high for 2 to 3 hours. beating until light and fluffy.lb) Preheat oven to 350F. Scrape vanilla bean seeds from pods into standing electric mixer. Form dough into 1 1/2 inch balls and arrange about 2 inches apart on parchment-lined baking sheet. beat in eggs. Add sugar. Flatten balls slightly with a metal spatula and bake cookies in batches in middle of the oven until golden. and salt. baking soda. One at a time. Add remaining ingredients and stir thoroughly. . sprinkle soda over dates. egg and vanilla and beat well. Add boiling water and butter. Stir in chocolate chips or chunks and walnuts (do not overmix).chopped 1 tSoda 1 cWater. beating well after each addition. reserving pods for another use if desired. Pour into greased and floured baking pan (slow cooker accessory). Chocolate Chip Date-Nut Loaf Yield: 4 Servings 1 cDates. Tranfer cookies with spatula to racks to cool. In a large bowl. 12 to 15 minutes.
102 Chocolate Chip Grape Nut Bread Yield: 2 Servings 1 cGrape nuts 2 cButtermilk (low fat 1.oatmeal. Add chocolate chips and mix well. soda and powder and stir thoroughly into the Grape-Nuts mixture. Pour into 2 non-stick sprayed 9 x 5 loaf pans and bake at 350F for about minutes. Sift flour with salt. uncooked 1 tBaking soda 1/2 tSalt 1package Milk chocolate . Beat sugar and eggs or substitute together in a large bowl. Makes 2 loaves.chips (12 oz) . Add milk/Grape-Nuts mixture and vanilla. 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 .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. or about 20 servings.
eggs.103 1 cMacadamia nuts. add the shortening mixture and stir well. of Germantown. MD. By hand. vanilla and buttermilk for 3-5 minutes until very light and fluffy. the Monks used butter in their baking. oven for 16-18 minutes until the cookies are a light golden brown.. but when they saw an opportunity to compete in the Crisco American Baking Celbration. baking soda and salt. chopped Who else besides hillary Clinton uses vegetable shortening in chocolate chip cookies Thersa Monk and her 12-year-old daughter. mix the flour. Refrigerate for at least a half hour until the dough is firm. brown sugar. 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 . At least now. beat shortening. onto a greased insulated cookie sheet. which won the national $500 prize in the chocolate chip cookie contest in late March. For years. Bake in a preheated 325'F. Krystal. Cool cookies on baking sheet for a minute and then remove to cooling rack. for two. Add chocolate chips and nuts and stir by hand. they couldn't resist trying to concoct a recipe with butter flavored Crisco. sugar. The result: Chocolate Chip Macadamia Crunch Cookies. oatmeal. about 2" apart. In a separate bowl. ***** With an electric mixer. Drop dough by the tablespoon.
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.Sprinkle with chocolate chips and nuts. 2 to 3 minutes. Bake at 325F for 1 hour. and vanilla. egg. margarine. Makes 16 Cookies Chocolate Chip Torte .1 hour. Microwave uncovered on high (100%). Bake at 350F for 45 min . Cool. and salt. Fold in syrup and vanilla. 4 minutes.Stir in flour. Microwave until no longer doughy. oats. 8 x 8 x 2-inches.Mix brown sugar. Fold in nuts and chocolate chips. cut into about 2 inch squares. Add flour. baking powder. Pour into 9" deep dish unbaked pie shell. Separately beat eggs until foamy then beat into mixture until foamy.104 1 tVanilla flavoring 3Eggs 3/4 cChopped pecans 1/2 cChocolate chips ---VERSION #3:--1Stick butter.Spread evenly in baking dish. turn dish one-quarter turn. softened 1 cSugar 1/2 cSelf-rising flour 2Eggs 1 tVanilla flavor 1 cChopped pecans 1 cChocolate chips Cream butter and sugar together.
stirring constantly.Stir in butter and vanilla.Cover cookie sheet with unglazed paper (baking parchment or brown paper bag). flour.Spread cooled chocolate filling on one meringue.Add vanilla and mix thoroughly. Whipped Preheat oven to 300 degrees F. and beat until meringue stands in very stiff peaks (about 10 to 15 minutes). Bake 45 minutes. Serve with more whipped cream or vanilla ice cream. but don't keep in refrigerator mor than a few hours. Large. about 10 to 15 minutes. Crushed 1 1/2 oz Unsweetend Chocolate 1 cMilk 1 TFlour.Chill until ready to serve.Place chocolate and milk in saucepan. blending well. stirring well. 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 .Sweeten. Cook for 3 minutes longer.Add 1 cup of sugar slowly. Large 1/4 tSalt 1/8 tCream Of Tartar 1 1/3 cSugar 1 tVanilla Extract 1 cPotato Chips.Cook and stir until thick. then place second meringue on top.Add slightly beaten egg yolks slowly to chocolate mixture. and salt. Beat with electric mixer until blended.Cool to room temperature.105 Yield: 6 Servings 3Egg Whites.Add to chocolate mixture slowly.Cook and stir over medium heat until chocolate is melted.Spread sides with sweetened whipped cream. Combine 1/3 cup sugar. Unbleached 1/4 tSalt 3Egg Yolks. Spread meringue on paper in 2 rounds 9 inches in diameter and about /4-inch thick. lest the meringues wilt.Fold in potato chips.Beat Slight 1 TButter 1/2 tVanilla Extract 1/2 cHeavy Cream.Remove from heat.concentrate 1/4 cBoiling water 1 tBaking soda 1 tVanilla 2 1/4 cFlour .Beat egg whites with salt and cream of tartar until foamy. Cool.
Each serving provides:1 fat.Pour the peanut butter mixture over all then toss until well blended. confectioners' sugar. and walnuts in a bowl. beating well after each addition. Add chocolate chips. In a large bowl. stirring constantly. Cream Style 2 1/3 cGraham Cracker Crumbs 2 cConfectioners' Sugar. In a small bowl. until melted.Shape the mixture into 1/2-inch balls. Semi-Sweet 1Paraffin Piece. Spray large baking sheet with nonstick spray.Cook. baking soda. applesauce. Combine the chocolate chips and paraffin in the top of a double boiler. coconut. Place on waxed paper lined baking sheets and let stand until the chocolate is set. over medium heat. Place over hot water and stir until melted. Makes about 2 lbs of candy . 2 1/2". beat margarine. combine flour. In large bowl. Gradually add to margarine mixture.Cover with aluminum foil. Chill in the refrigerator. and vanilla and beat into margarine mixture. making 48 cookies. brown sugar and apple juice concentrate until light and fluffy (note mixture may appear to be curdled). and salt. Cool completely on rack. Drop by rounded teaspoonsful onto prepared baking sheet.106 4 1/2 oz Quick oats 1/4 tSalt 2 oz Semisweet chocolate chips Preheat oven to 350F. 65 calories Per serving: calories Chocolate Christmas Candies Yield: 10 Servings 1 cButter Or Regular Margarine 1/2 cPeanut Butter. Sifted 2 cFlaked Coconut 1 cWalnuts.Remove from the heat.Cover with aluminum foil and store in the refrigerator. Place on waxed paper lined baking sheets. Dip the balls in the chocolate. Combine the graham cracker crumbs. combine boiling water. 1 1/2 bread.CutUp Combine the peanut butter and butter in a 2-quart saucepan. oats. with mixer on high. Bake 10-12 minutes until golden brown. Chopped 6 oz Chocolate Chips.
Grease a 9" square baking pan. & cool completely. into melted butter mixture. ground 1Egg . then chocolate chunks. In a large saucepan. Beat in vanilla. Spread the batter in the pan. Bake until edges start to come away from sides of the pan.Work Time 1HR. & stir in the sugar until smooth. reduce oven heat by 25~. Remove from heat.107 Chocolate Chunk Blondies Yield: 16 Servings Preheat Oven to 325~ 20Min . Beat in eggs.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~. one at a time. Cool completely before cutting into squares. Combine the flour. chopped 1/3 cCocoa 1/4 cMayonnasie 1 tCinnamon. Chop the chocolate. baking powder. about 50-55 min. Reminder: If using a GLASS baking pan. & salt. melt the butter over low heat. Stir in flour mixture. 15 Min . Chocolate Cinnamon Crinkles Yield: 1 Serving 1 cBisquick 3/4 cSugar 2/3 cNuts.
Remove from heat. Spread cheese mixture over top. Bake until set. Bang pan on counter to level top. Let icing set before cutting HINT: icing hardens as it cools. Stir in cocoa & sugar. . baking powder.108 Preheat oven to 350F. Cook on medium heat just until mixture bubbles around edges. Spread half of batter evenly in greased pan.Grease 13" x9" cake pan. mixing until smooth. GLAZE: Sift icing sugar & cocoa together into small saucepan.Melt shortening in large saucepan. onto prepared dough sheet. 8 to 10 minutes. store cookies tightly covered. Bake for 30-35 minutes. High Altitude (3500 to 6500 feet): Decrease sugar to 2/3 cup. beat with a spoon until mixture starts to thicken slightly & is of spreading consistency. about 2 inches. Combine flour. . Refrigerate remaining dough while baking first batch of cookies.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-------------------------------. Remove from heat. remove from cookie sheet. Cool slightly. Add cream & shortening.c Icing Sugar tb Cocoa /4 cLight Cream tb Butter Flavored Shortening Or Margarine FILLING:Beat all ingredients together with electric mixer until smooth. Add dry ingredients & nuts. Drop spoonfuls of remaining chocolate batter over cheese. Set aside. MAKES: about 3 1/2 DOZEN COOKIES Chocolate Coffee Swirls Yield: 36 Servings ---FILLING--1package Cream Cheese. Beat in eggs one at a time. Spread quickly over brownies. Swirl a knife through batters to marble. Grease cookie sheet. about three minutes. Cool 2 minutes. Drop dough by rounded teaspoonfuls. BROWNIE: Preheat oven to 350oF. & salt. Mix all ingredients until dough forms.
Bake 40 minutes. Chocolate Creme de Mints Yield: 12 Servings 2 cMilk Chocolate Chips. pipe -inch candies . about 30 minutes. and vanilla until well blended. melted 1 cHeavy cream 2 TButter 2 TGranulated sugar 12 oz Semisweet chocolate. Fill pastry bag fitted with decorative tip. Bake for 10 minutes.Stir to disolve sugar crystals and then bring to a boil. softened 1/2 cSugar 1 tVanilla 3Eggs 1/2 lb White chocolate.Blend in sour cream. stir until smooth. Blend in melted white chocolate and pour over crust. butter. Stir until smooth and cool.into small pi Mix crumbs and butter and press onto bottom of 9-inch springform pan.Chill until thickened. Put choclate pieces into a stainless steel bowl and pour boiling cream mixute over it and let stand for a few minutes. one at a time.Stir in mint flavored liqueur.Nestles 1/4 cSour Cream 2 1/2 TMint Flavored Liqueur Melt over hot (not boiling) water. turn off oven and let cake cool inside the oven as it cools down. melted 24 oz Cream cheese. Remove from heat. Cover the sides and top of cheesecake with the ganache. Loosen cake from rim of pan and cool completely. milk chocolate chips. broken . Chill for at least 4 hours.Add eggs.crumbled 3 TButter.109 Chocolate Covered White Chocolate Cheesecake Yield: 1 Serving 1 1/2 cChocolate wafer cookies . smooth. Beat cream cheese. Heat heavy cream. and sugar in a heavy saucepan over medium-high heat.Remove rim. Transfer to a small bowl. sugar. mixing well after each addition. and chill at least 2 hours to set.
15 minutes. Scoop the filling into the pie shell and feeze the pie for at least 6 hours. With the mixer on low speed. chillled 1/2 oz Unsweetened chocolate. Chocolate Cupcakes Yield: 8 Servings 6 TLight corn oil spread . Place the crust on the center oven rack and bake for 10 minutes. at room temp. Place all the ingredients for the crust in a large bowl and toss them together with your hands or a wooden spoon. gradually add the milk and mix until it is incorporated. melted 3/4 cSemisweet chocolate chips ---Filling:--8 oz Cream cheese.110 onto foil-lined cookie sheets. Pat the mixture firmly into a 9" pie plate with your fingers.For the filling.Chill until ready to serve. Scrape the bowl and mix several seconds more. 10 seconds. about 1 1/2 minutes. 1/2 cPeanut butter 2 TPeanut butter 3/4 cPowdered sugar 2 TPowdered sugar 1/2 cMilk 1 cWhipping cream. for g Preheat the oven to 375. Whip the cream in another mixing bowl to soft peaks and fold it into the peanut butter mixture. cream the cream cheese. using an electric mixer on medium speed. Chocolate Crusted Peanut Butter Pie Yield: 8 Servings ---Crust:--2 cUnsalted peanuts. Shave chocolate over the top right before serving. Place it in the freezer to cool completely. move the pie from the freezer to the refrigerator.Scrape the bowl with a rubber spatula. peanut butter and powdered sugar together in a medium size mixing bowl until light and fluffy. Two hours before serving. dry-roaste 1/4 cSugar 4 TUnsalted butter. pushing it as far up the sides of the pan as possible.
Line muffin pans with paper bake cups (2 1/2 inch in diameter) In medium saucepan melt corn oil spread. dried apricots. add alternately with buttermilk and vanilla to mixture in saucepan.11. Spoon into bake cups. or sprinkles In a medium saucepan over very low heat. stir in sugar. Makes cupcakes. Roll in powdered sugar. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Remove from heat. Combine flour. cool completly. Refrigerate 10 minutes for easier handling.chips 1 cCrushed vanilla wafers 1/2 cPowdered sugar 1/2 cLowfat vanilla yogurt 1/2 tAlmond extract 1package 8 oz chopped dates . Chocolate Date Truffles Yield: 5 Dozen 1package . Remove from heat. Stir in vanilla wafers. 1/2 cup powdered sugar. and almond extract. Beat with whisk until well blended. Remove from pans to wire rack. colored . TIP: One 10 oz package of vanilla milk chips can be substituted for the chocolate chips. stirring constantly. Prepare as directed above.(1 1/2 c) Powdered sugar. cocoa. and place in a single layer in a large shallow container.5 oz Milk Chocolate . 1/2 fat Each serving contains: 1 candy = 50 .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'. Per serving: 1/2 fruit. Substitute 1/2 tsp. melt chocolate chips. chopped for the dates. Store covered in refrigerator.candies. yogurt. Sift powdered sugar over top. rum extract for the almond extract and 6 oz pkg. Stir in dates. blend well. Form mixture into 1/2 to 1 inch balls. salt and baking soda.
Stir. and pour into a buttered 1 1/2-qt baking dish or souffle dish.Cook on High (100%) for 9 minutes. stirring every 3 minutes. Top with whipped cream and shaved chocolate.Let stand 5 minutes. if desired.Stir in eggs.white bread. Stir bread cubes. Bake at 350 degrees for 45 to 55 minutes. or until chocolate is melted. or until a table knife inserted into center comes out clean. vanilla. cinnamon and remaining milk into the hot mixture. combine 2 cups of milk. sugar and butter in a large microwave-safe bowl. 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. finely . chocolate. Serve warm. lightly beaten For custard. cubed 2 tVanilla 3/4 tCinnamon 3Eggs.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 .
Wrap rolls and refrigerate until firm. With a sharp knife.Add the hot water and stir until smooth. Chocolate Dipped Almonds Yield: 36 Servings 2 oz Semisweet chocolate 1 TButter 1/4 cAlmonds. Shape the dough into 2 rolls. Remove from heat. each 1 1/2 inches in diameter. Chocolate Dipped Peanut Butter Cookies .(1 1/2 cups) 4 1/2 TButter 1 1/2 THot water Cream the butter and sugar until light and fluffy. cut the dough into 1/4-inch thick slices. then flour.Cool.about 36 In a small but heavy saucepan melt the chocolate and the butter. blanched whole . mixing well.Place to 2 inches apart on baking sheets and bake 8-10 minutes. stirring constantly until blended and smooth. just until lightly browned. melt the chocolate and butter for the topping. salt and finely chopped almonds. and place on the prepared cookie sheet. about 2 hours.Dip an edge of each cookie into the chocolate and cool. Dip the wide end of the almond into the chocolate mixture. In the top of a double boiler.chopped -----chocolate dip----9 oz Semisweet chocolate chips .113 .Makes 8 dozen. Preheat oven to 350 and line baking sheets with parchment paper. Refrigerate for 30 minutes to set the chocolate. Line a cookie sheet with wax paper.Add the yolk and vanilla.
Chocolate Dipped Strawberries Yield: 12 Servings 12Strawberries. light Grease 2 large baking sheets. Cool completely on wire racks.unsalted. bake powder. unsifted 1/4 tBaking soda 1/8 tBaking powder 1/8 tCinnamon 2/3 cPeanuts. rounds. heat oven to 350 bake 6-8 min or until cookies are lightly browned on edges.114 Yield: 40 Servings 6 TButter 3/4 cPeanut butter. peanut butter. fresh xl fancy 1Dipping chocolate . firm packed 1/3 cSugar 1Egg 1 cFlour. Slowly beat in flour. When most cookies are shaped. with mixer. freeze until chocolate hardens. balls (about 2 t dough per cookie). chunk style 1/2 cBrown sugar. Place balls on greased bake sheets about 2 in. In top of double boiler over simmering water. and cinnamon just until combined to make soft dough. beat in egg. Store cookies in airtight container in freezer until ready to use. stir in corn syrup until well combined. Roll balls in peanuts until coated. In large bowl. chopped 6Chocolate squares(semisweet) 1 TShortening 1 TCorn syrup. apart and press to form 2 in. and brown and granulated sugars until well combined. Dip each cookie halfway into chocolate mixture and place on baking sheets in single layer. all purpose. bake soda. beat butter. Form dough into 40 1-in. melt chocolate and shortening.
Fry until bubbly. Stir in the milk and the egg. powdered milk. lightly beaten 1/2 cMelted butter 1/4 cWater 1 tVanilla PREHEAT OVEN TO 350F.Dry the berries with paper towels. Drop by heaping tablespoonsfull onto a heated grill or skillet. Mix flour. Turn. baking powder. Dip in chocolate and endulge! Chocolate Dot Pancakes Yield: 8 Pancakes 1/2 cPrepared pancake mix 1/3 cChocolate chips 1Egg.115 Wash berries and leave tops on. brown on the other side. salt and cocoa together and sift well. sugar and chocolate chips. sugar. slightly beaten 1 TSugar 1/2 cMilk Soft vanilla ice cream OR Cool Whip Combine the pancake mix. Serve with soft vanilla ice cream of cool whip layered between two pancakes. 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. Beat in remainder of .
(For Jan's add Peanut butter). When cool finish cutting and remove from pan. Take from stove and add vanilla and margarine. use 2) 1/8 tCream of tartar OR (2 Tbsp corn syrup) 2/3 cMilk 1 tVanilla . Drop from a teaspoon onto a well-greased baking sheet. Pour into a greased 8 x 8 pan. Chocolate Fudge (Murphy) Yield: 36 Servings 1Chocolate square (if you . Beat until it is about the consistency of Pudding.like more choc.116 ingredients. Let cool 1-to-2 minutes on sheets. Stir very little while cooking. 1 cEvaporated milk (Carnation) 1 tVanilla 1 TMargarine 2 TPeanut Butter (Optional) Stir until liquid then over a low heat bring to a slow boil.. spacing cookies 2 inches apart. Enjoy. Cook until 1/2 tsp of fudge dropped in cold water forms a soft ball. adding a little more water if needed to make a smooth dough. and bake 12-to-15 minutes until lightly browned around the edges. It was canned and they opened it like 'cranberry jelly' and sliced it into pieces. Chocolate Fudge Yield: 36 Servings 3 cSugar 2 oz Unsweetend Bakers Choc. (About 7 -8 minutes). When it is almost firm mark your cuts. This recipe was used during World War for sending to the US Marines fighting overseas. then lift to wire racks to cool.
then the eggs. cream of tattar and boil rather slowly. Pour over the sponge mixture and bake at 180C for 40-60 minutes until firm and spongy to the touch. When lukewarm. mix the sugar and cocoa. and gradually beat in the milk. Mix in just enough milk to give a soft dropping consistency. Spread in buttered pan and when hardened. Remove from stove. or until the shiny appearance disappears and the fudge will hold it's shape when dropped from spoon. and spoon in to a buttered 1 litre oven proof dish. of marshmallow cream just after taking from the heat. Marshmallow Fudge add 3 Tbsps. 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. milk.117 2 TButter Mix sugar. For the sauce. stirring until the ingredients are well blended. Cream the sugar with the butter until light and fluffy. Beat well and pour into buttered pan. mark into squares. add vanilla and beat until creamy. grated chocoalte. . Beat in the vanilla. Boil to the soft-ball stage (238 degrees). sift the flour with the cocoa and salt. lightly beaten A little milk -----------------------FOR THE SAUCE---------------------------oz Light brown sugar oz Cocoa /2 pt Milk To make the pudding. and fold in the flour mixture. add the butter but do not stir n.
which is dicey enough. For any other purpose.quality) 2 tCognac 1 oz Milk chocolate. then strain through a fine sieve into a mixing bowl. like a cake filling.If you don't like coffee/mocha.DO NOT use direct heat. together with the salt and ground coffee. 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. hot /4 c Confectioners' sugar .Bring to a gentle boil. then add the butter and blend. Remove from heat and let sit a couple minutes.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. omit the beans and substitute Cognac for the Kahlua. If this is to be used for truffles.Add the liqueurs and blend.wing. Melt the chocolate (carefully). (good . coarsely ground Few grains salt 8 oz Bittersweet chocolate (good . Add the melted chocolate to the hot cream and whisk to blend.qualit y) 2 tKahlua 1/2 TUnsalted butter Recipe by: Mary Malmros <malmros@id.I use a double boiler.net> Split the vanilla bean lengthwise and add it to the cream. I'd still refrigerate it a good bit to let it firm up. Here's one I use for truffles.
Pour batter into well greased and floured 12-cup. taking care not to overbeat. Bring to a full rolling boil over medium heat. Cool in pan for 15 min. eggs and water.Rub in the butter and moisten with the egg as for Sweet Pastry Dough.Bring a small pan of water to a simmer and turn off the heat. Remove from heat and stir in the chocolate mixture. whipped topping mix. Beat the eggs and salt with the optional rum. Bake at 350 . Chop the hazelnuts coarsely. Line a 10-inch tart pan with the dough. Stir the chipped hazelnuts into the filling and pour the filling into the pan. Roll the dough to a 14-inch diameter disk. Cooking the Chocolate-Hazelnut Filling. Sift the dry ingredients together three times. trimming away the excess. Add sugar and salt. -inch Bundt pan. blend in milk until mixture is of glaze consistency. Baking. Beat in the chocolate mixture. Remove from heat. beat at medium speed for 4 min. wrap. bake at 350 degrees for about 40 min. Remove from pan. Drizzle over cooled cake. Mixing the Dough.119 Combine cake mix. and refrigerate. Combine the chocolate with the butter in a small bowl. FOR GLAZE: Melt chocolate and butter over low heat. Place the bowl of chocolate and butter over the hot water and stir to melt. 1/8 inch thick. Place the hazelnuts on a baking pan and toast at 350 degree F until the skins are loose and come off easily.Walnuts or pecans make good variations. Lightly flour the work surface and dough. Assembling. by hand or with a food processor.Shape into a disk.Rub the hazelnuts in a towel to remove the skins. about 10 minutes. 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 corn syrup and sugar in a small saucepan.
120 degree F until the filling is set and the crust is baked through. salt. Holding.Bake at 220 C for 10 minutes Let cool and dust with more powdered sugar. . boiling water and buttermilk and let stand until luke-warm. 3.With a teaspoon put dough in little heaps on a greased cookiesheet. 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. about 40 minutes. 2. Store the tart at room temperature up to 2 days. 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. bran cereal.
Pour batter into a well greased and floured 12-cup. Do not overstir. Stir into cool bran mixture. raisins or dates as desired. apples. 10-inch Bundt pan and bake at 350 degrees for 45 min. chopped Cinnamon Salt . oranges. nuts. soften 3lg Eggs 1 cWater Combine ingredients and beat for 4 min.121 Cream shortening and sugar and then add eggs. Cooled cake can be frosted with coconut fudge frosting or glazed with chocolate icing. Spoon into muffin tins and bake at 350 F for 20 minutes. Chocolate Ice Cream Cake Yield: 1 Serving 1package Chocolate cake mix 1 pt Chocolate ice cream. Then check until done. Hints: ===== Add grated carrots. Chocolate Indians Yield: 1 Serving 1 cSugar 1/2 cButter 1/2 cCocoa 2Eggs 1/2 cFlour 1/2 cPeanuts. Add flour and baking soda into the wet bran mixture. spices.
few grains of salt. molasses and cocoa mixture. adding sugar gradually. heaping Flour. hershey's 2 cWhipping cream 1/4 cSugar . Cream shortening. Sift spices with flour and add. Bake in hot oven. Add butter melted.400 F. to make soft dough 1 tCinnamon 1 tCloves 1 tAllspice Add hot water to cocoa and soda. Cut with cooky cutter.122 Vanilla Beat eggs with sugar. hot 2 cBrown sugar 1 cMolasses 1 cShortening 2Egg yolks 1 tBaking soda. Add beaten egg yolks. Chocolate Lover's Eggnog Yield: 18 Servings 2 qt Commercial eggnog 3/4 cLight rum 2/3 cChocolate syrup. Roll soft as possible. Chocolate Jumbles Yield: 1 Serving 1 cCocoa 1 cWater. Egg whites may be used to make icing for cookies. Cut in thin strips. Let stand while preparing other ingredients. add cinnamon. chopped nuts. Note: Moderate oven is 350 . Bake 20 minutes in a shallow pan in moderate oven. cocoa sifted with flour.F. Note: Hot oven is 350 .
combine the whipping cream. In large pot place butter. rum. a pinch of salt and cocoa. Let cool for at least minutes. vanilla. 1 tChocolate extract Combine eggnog. Can be made 1 day ahead. A holiday must for chocolate lovers!!!! Chocolate Macaroons Yield: 1 Serving 1 3/4 cCoconut.B. Makes eighteen 1/2 cup servings. Pour eggnog into cups and top with generous dollops of cocoa whipped cream. mix oats and coconut. Mix well and bring to low boil and stir. Serve chilled. plus 1 1/2 tsp. sugar and cocoa and beat on high speed to soft peaks.123 1 TCocoa. N. milk. unsweetened Salt In bowl. and chocolate extract. These taste great the first day but they do not keep well. 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. With large spoon make cookies on oiled sheet. sugar.Chill. 3. Chocolate Madeleines Yield: 24 Servings 2Eggs 1/2 cSugar 1 tGrated lemon rind. For easier serving I sometimes fold whipped cream mixture thoroughly into eggnog mixture. OR .Remove from stove and stir in oats and coconut. Before serving. 4. 2. Do not overbeat. Hershey's syrup.
Serve plain. Remove from the heat and beat with a mixer at high speed until fluffy. and transfer the madeleines to a rack to cool.small pieces --------------------------FILLING------------------------------/2 ts Unflavored gelatin /4 cWater /4 cMilk /4 cMalted-milk powder oz Milk chocolate chunks .slightly. and can bake only 12 at a time.crushed fine (about 26 . melted cooled . and fold it in. and fold gently just until the batter is mixed. do not spread it evenly. softened PREHEAT OVEN TO 400F. and stir them together. Smear 1/2 teaspoon softened butter over the inside of each madeleine form.) Remove from the oven. Be sure to completely cover with butter--don't leave spots. cut into . Sift once. then refill with batter and bake again.chopped cPlus 6 tbsp cold heavy cream /2 ts Vanilla extract . (If you have only 1 pan. Spoon a generous tablespoon of batter into each prepared mold. Chocolate Malted-Milk Pie Yield: 12 Servings ---CRUMB CRUST--1 1/4 cChocolate . return to sifter or strainer and sprinkle half of it over the egg mixture. sugar and lemon or orange rind in a large mixing bowl. and tripled in volume. or wrap airtight and freeze.124 2 tGrated orange rind 1 tVanilla extract 1/4 tSalt 2/3 cAll-purpose flour 1/3 cUnsweetened cocoa 8 TButter. or sprinkle the ribbed side with confectioners' sugar. let the mold cool. Bake for about 10 minutes.cookies) 3 TUnsalted butter. about 3 minutes. Serve within a few hours. plus 4 TButter. Pour in 8 tablespoons of butter and sprinkle on the remaining flour.wafer cookie crumbs. grease with butter. slipping the tines of a table fork under each cookie to free it. it will level itself in the oven. Combine the eggs. until the edges of the cakes are golden and they lift easily from the molds. Dump the flour and cocoa into a sifter or strainer. pale yellow. wipe it out. Set in a pan of simmering water and stir until the egg mixture is very warm to your finger. . Add the vanilla and salt.
Dollop mixture in center fo pie. Garnish with chocolate gratings or curls.Stir in milk. let stand 1 minute. let stand 1 minute.Chill. In another large bowl.In food processor. soften gelatin in the water for 2 minutes.Set bowl into a larger bowl filled with ice water. then stir until melted and smooth. Heat gently over low heat. Stir until melted. fold in remainder until no streaks appear. until crust is set. Pour into crust and refrigerate. with mixer. mix crumbs and butter until moist and crumbly. well beaten 1 cSugar 1 1/2 cFlour . stir chocolate mixture minutes or until it begins to mound slightly.125 ----------------------CHOCOLATE GLAZE--------------------------tb Heavy cream /2 ts Light corn syrup oz Bittersweet chocolate.Bake 5 minutes.Refrigerate until ready to serve. billowy peaks form. 6 hours or overnight (after the first 2 hours cover loosely with plastic. microwave cream on high until boiling.Press over bottom and sides of -inch pie plate. about 2 hours. Refrigerate 30 minutes. or heat to boiling in a saucepan. fold into chocolate mixture.Add chocolate and vanilla.Cool on wire rack. beat until soft peaks form. Cream:In a 2 -cup glass measure.finely chopped --------------------------GARNISH------------------------------Semi-sweet chocolate . or heat to boiling in a saucepan. resembling the consistency of unbeaten egg whites.Pipe the glaze over the pie. beat all cream until soft.Scrape into medium sized metal bowl. Chocolate Marble Cake Yield: 1 Serving 1/3 cButter 2Egg.Add white chocolate. stirring until dissolved. Filling:In a small saucepan.shavings or curls Prepare crust:Preheat oven to 350 F. Glaze:In a glass measure.At high speed.Stir in chocolate over low heat to melt. microwave cream and syrup on high until boiling. then malted-milk powder until dissolved. 20 seconds. finely chopped /4 ts Vanilla extract -------------------WHITE CHOCOLATE CREAM-----------------------/2 cHeavy cream oz White chocolate .Stir one-third of cream into chocolate mixture.Refrigerate until filling is soft set.
combine cocoa and 1/4 cup sugar. 1/2 teaspoon vanilla and 1-1/2 cups of the cream cheese mixture. ending with dollops of the chocolate on top. lower temperature to 250 degrees and continue cooking for minutes more.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. or 24 oz total Preheat oven to 450 degrees sour cream and 2 teaspoons vanilla in large mixer bowl. Put 1/3 of mixture into a bowl and add the 1 Tbsp of butter and chocolate which have been melted together. Remove from oven and loosen sides with knife. . add the well beaten eggs and mix well. without opening oven door. add the vanilla. gently swirl with knife or spatula for a marbled effect. turn off heat and let cheesecake sit in oven for 30 minutes. blending well. Aternately spoon plain and chocolate mixtures into prepared crust. Add flour. Bake at 450 degrees for 10 minutes. deep cake pan and bake at 350-F about 40 minutes. Sift flour and baking powder and add alternately with the milk to the first mixture. unsweetened. Let cool and chill. Add oil. then chocolate. by spoonfuls into a well-greased. 1 tablespoon at a time. mix until well blended. squa -e 1 TButter 1 tVanilla Cream the 1/3 cup butter and sugar together. In a small bowl. Drop white batter. Chocolate Marble Cheesecake Yield: 12 Servings Crumb-nut cheesecake crust 3package Softened cream . Without opening oven door. To the white batter. Add eggs. beat well. beat on medium speed until smooth.
Wrap in plastic wrap.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. refrigerate at least 12 hours and then cut the roll into 1/4-inch slices.Add flour. Beat. * 1/4 cAlmonds. Add melted chocolate and butter. Mix the almond paste.Remove from oven and cover with marshmallows. 2 tubes 2 oz Semi-Sweet Chocolate.Bake 18 minutes. Chopped Powdered Sugar *Use 2 squares that have been melted and cooled. 2. Makes about 24 candies .Mix in vanilla and pecans.Return to oven and bake until marshmallows are lightly browned.Melt chocolate and butter in top of double boiler over hot water. about 6 inches long. Shape into a roll.Grease an 11 1/2 x 7 baking pan. roll in powdered sugar. Chocolate Marzipan Slices (mandulas Szalami) Yield: 12 Servings 7 oz Almond Paste. Knead on a surface sprinkled with 1 to 2 Tbls of powdered sugar until of a uniform color and consistency. chocolate and almonds thoroughly.Beat well.Cool slightly and cut into bars. 4.Set aside. Pour into prepared pan. Cream sugar and eggs until light and fluffy. 3.
Chocolate Milk Fudge (Lemmon)
Yield: 36 Servings 2 cSugar 2 TCorn Syrup 2Chocolate squares 1 cMilk 1/2 tSalt Mix and stir constantly over slow fire until sugar dissolves. Boil gently without stirring to soft-ball stage. Set in large bowl of cold water and do not disturb until cooled to 100 degrees. Add 2 tablespoons butter and 1/2 txp vanilla. Beat until thick and creamy. Pour into pan, cool and cut.
Chocolate Mini Cheesecakes
Yield: 1 Serving 1Chocolate crumb crust; (see 1/2 cHershey's cocoa 1/4 cButter or margarine; melted 24 oz Cream cheese; softened 14 oz Eagle brand sweetened conde 3Eggs 2 tVanilla Heat oven to 300'. Paper-line or spray with cooking spray 24 muffin cups (2 1/2 inches). Press 1 heaping tablespoons of crumbs onto bottom of each cup. Stir together cocoa and butter. Beat cheese until fluffy; beat in cocoa mixture. Gradually beat in sweetened condensed milk. Beat in eggs and vanilla. Spoon into cups. Bake 35 minutes or until set. Cool (see note). Spread Chocolate Glaze over top. Refrigerate 24 hours. Makes 24 cheesecakes Chocolate Crumb Crust: Stir together 1 1/2 cups vanilla wafer crumbs, 6 tablespoons each melted butter or margarine, powdered sugar and Hershey Cocoa. Chocolate Glaze: Melt 2 cups (12 ounce pkg) Hershey's Semi-Sweet Chocolate Chips with 1 cup whipping cream and 1 teaspoon vanilla. Stir until smooth. Use immediately. Note: If cooking spray is used, cool baked cheesecake. Freeze 15 minutes; remove with narrow spatula.
Chocolate Mint Baked Alaska
Yield: 12 Servings ---CRUST--1 1/2 cMint-Chocolate Chips;Nestles 3 tButter 1 1/2 cChocolate Wafer Crumbs --------------------------FILLING------------------------------- c Mint-Chocolate Chips;Nestles tb Corn Syrup tb Heavy Cream pt Vanilla Ice Cream; Softened --------------------------MERINGUE------------------------------Egg Whites; Large /2 ts Cream Of Tartar /4 cSugar CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs; stir until well blended. Press into bottom of 9-inch springform pan; freeze until firm. FILLING: Combine over hot (not boiling) water, remaining 1 cup of chips, corn syrup, and heavy cream. Stir until chips are melted and mixture is smooth. Cool to room temperature. In a large bowl, whip the ice cream until smooth but not melted. Gradually stir in chocolate mixture (flecks will appear in ice cream). Spoon into center of crust, mounding high in center and leaving 3/4-inch edge. Using spatula, smooth to form dome. Freeze until firm. Remove sides of pan. Preheat oven to 450 degrees F. MERINGUE: In a large bowl, combine egg whites and cream of tartar; beat until soft peaks form. Gradually add sugar, beat until stiff peaks form.Spread meringue over ice cream and crust to cover completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6 minutes or until lightly browned.Serve IMMEDIATELY !
Chocolate Mint Baked Custard
Yield: 8 Servings
1 1/2 cMilk; Divided 1 cMint-Chocolate Chips;Nestles 1 cSweetened Condensed Milk 2Eggs; Large Preheat oven to 350 degrees F.In a small saucepan, combine 1/2 c milk and the mint-chocolate chips.Cook over low heat, stirring constantly, until chips are melted and mixture is smooth.Set aside. In a large bowl, combine remaining 1 c of milk, condensed milk, and eggs; beat until well blended.Add chocolate mixture; beat well. Pour into a 1-quart casserole. Fill a 13 x 9 x 2-inch baking pan with cups of water.Place casserole in baking pan.Bake at 350 degrees F. for 50 to 55 minutes. Serve warm or cool completely.
Chocolate Mint Cheesecake Cups
Yield: 24 Servings 3/4 cLight cream cheese 1/2 cSugar 1/2 cCottage cheese, 1% fat 2 TAll-purpose flour 3 TUnsweetened cocoa powder 3 TCreme de menthe 1/2 tVanilla extract 1/8 tSalt 1Egg 2Chocolate-covered mint wafers Recipe by: Cooking Light, Guilt-Free Desserts Preheat oven to 300 degrees; line two mini muffin pans with paper liners.Place cream cheese, sugar, cottage cheese, flour, cocoa, creme de menthe, vanilla extract, salt and egg in a blender; cover and process until smooth. Spoon batter evenly into prepared pans. Bake for 18 minutes. Cool in pans on wire racks. Cover and chill for at least 2 hours. Pull a vegetable peeler down the sides of the candies, making tiny shavings. Top cheesecakes with shavings.(per cheesecake: 49 calories, 1.7g fat, 31% calories from fat)
Chocolate Mint Cookies
baking soda. sugar . In a small bowl. 1/2 cup mint chocolate chips. corn syrup. roll dough to 1/16-inch thickness.Chill about 1 hour. vegetable shortening. beat until creamy. Shape dough into a ball and wrap in waxed paper. Large ---------------------------GLAZE-------------------------------. Place on ungreased cookie sheets. set aside. Unbleached 3/4 tBaking Powder 1/4 tBaking Soda 1/4 tSalt 1/4 cButter. On a lightly floured board.Nestles 2Egg Yolks.Chill until glaze sets (about 10 minutes).In a large bowl. Large 1/8 tSalt In heavy guage saucepan.131 Yield: 12 Servings 1 1/2 cMint Chocolate Chips.Water *This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips. Cut with a 2-inch cookie cutter. for 8 to 10 minutes. Cool completely on wire racks. Beat in egg.Bake at 350 degrees F. Keep refrigerated until ready to use. * 1 cFlour. Softened 6 TSugar 1/2 tVanilla Extract 1Egg. shake off any excess glaze. and water. ++ COOKIES: Melt over hot (not boiling) water. combine butter. Set aside. GLAZE: Combine over hot (not boiling)water the remaining mint chocolate chips.c Mint Chocolate Chips. stir until smooth. sugar and vanilla extract. Dip 1/2 of each cookie into glaze. baking powder. and salt. milk. divided into 1 cup and 1/2 cup. Chocolate Mint Ice Cream Yield: 4 Servings 1 1/2 cHeavy Cream 1 cMilk 1/3 cSugar 1 1/2 cMint-Chocolate Chips. blend in melted chips. combine the flour. combine 1 1/4 cups heavy cream. stir until morsels are melted and mixture is smooth. Reroll remaining dough and cut out cookies again. Remove from heat but keep mixture over hot water.Place cookies on waxed paper line cookie sheets.Gradually beat in the flour mixture. * /4 cVegetable Shortening tb Corn Syrup /4 ts .Preheat oven to 350 degrees F.
or until cakes test done.) GARNISHES: Use chocolate curls and . stirring with wire whisk. stirring constantly. until chips are melted and mixture is smooth.Remove from heat.In a small heavy guage saucepan. Blend in chocolate mixture. Remove from heat and set aside. set aside. until chips are melted and mixture is smooth. beat egg yolks and salt until thick. beating well after each addition.Nestles 1 1/4 c. Large ------------------CHOCOLATE MINT FROSTING----------------------/2 cMint-Chocolate Chips. for 25 to 30 minutes. Fill nd frost with Chocolate Mint Frosting. combine brown sugar and butter. and baking powder. divided 2 1/4 cFlour.Cook over medium heat. Add eggs.Transfer to a large bowl.(if necessary add more milk until desired consistency is reached. churn 10 seconds more. churn until thick. Chocolate Mint Layer Cake Yield: 8 Servings 1 cMint-Chocolate Chips.Pour into 2 greased and floured 9-inch round baking pans.132 and 1 cup of mint chocolate chips. about 25 minutes. stirring constantly.Stir in vanilla extract and salt.Gradually beat in the confectioners' sugar alternately with milk. 1 at a time.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. Cool 10 minutes. cover and store in freeze until ready to serve. Unbleached 1 tSalt 1 tBaking Soda 1/2 tBaking Powder 1 1/2 cBrown Sugar. Gradually add chocolate mixture. In a medium bowl. Firmly Packed 1/2 cButter. combine remaining 1/2 cup of chips and 1/4 cup of heavy cream.In a large bowl. Garnish as desired. Remove dahser. baking soda. beat until well blended. Coll completely on wire racks.water. In medium bowl. Bake at 375 degrees F. beat until creamy.Pour in reserved chocolate mixture. Stir 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. Cook over low heat. Chill 30 minutes. CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water. Pour chilled chocolate/egg mixture into an electric iceream freezer. the mint-chocolate chips and butter. salt. In a small saucepan. combine flour. Softened 3Eggs.Cook over low heat.Gradually beat in flour mixture alterantely with remaining 1 cup of water. beat until smooth.
select several small leaves.133 grated chocolate on top of the cake. Chocolate Mint Layer Cake Yield: 8 Servings 1 cMint-Chocolate Chips. or until cakes test done.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. combine mint-chocolate chips and 1/4 cup of water.Chill until firm and peel the leaf off the chilled chocolate. Large ------------------CHOCOLATE MINT FROSTING----------------------/2 cMint-Chocolate Chips. wash and dry them and paint one side of them with melted chocolate. Garnish as desired.Use as garnish.Stir in vanilla extract and salt. set aside. Firmly Packed 1/2 cButter. Blend in chocolate mixture.Pour into 2 greased and floured 9-inch round baking pans. until chips are melted and mixture is smooth. . combine flour.Nestles 1 1/4 c. CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water.Chill until firm and peel the leaf off the chilled chocolate.Gradually beat in the confectioners' sugar alternately with milk. for 25 to 30 minutes.Form a ring of grated chocolate pieces around the outside edge and use the curls in the center. Softened 3Eggs. In a small saucepan.(if necessary add more milk until desired consistency is reached. Unbleached 1 tSalt 1 tBaking Soda 1/2 tBaking Powder 1 1/2 cBrown Sugar.To make chocolate leaves.Transfer to a large bowl. the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Fill nd frost with Chocolate Mint Frosting. salt.In a large bowl. Add eggs. Cool 10 minutes.Cook over medium heat. select several small leaves. and baking powder. wash and dry them and paint one side of them with melted chocolate.Use as garnish. In medium bowl. divided 2 1/4 cFlour.To make chocolate leaves. beat until smooth.Form a ring of grated chocolate pieces around the outside edge and use the curls in the center. beat until creamy. combine brown sugar and butter. stirring constantly. Coll completely on wire racks.water. beating well after each addition.Gradually beat in flour mixture alterantely with remaining 1 cup of water. baking soda. 1 at a time.) GARNISHES: Use chocolate curls and grated chocolate on top of the cake. Bake at 375 degrees F.
Drizzle each cookie with 1/2 t of the glaze. Chopped *Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup and 1/2 cup. Chill until set. Melted 1 tVanilla 3Large Egg Whites 7 oz Marshmallow Creme (1 Jr) Combine crumbs. Softened 2/3 cSugar 3Large Eggs 1 cMint Chocolate Chips. margarine and sugar. Melted 2 TSugar 24 oz Cream Cheese. beat until well blended. Cool completely on wire racks. Add melted chips and flour. Beat until creamy. Allow to stand for 3 minutes before removing from cookie sheets. confectioners' sugar. combine butter. * /2 tb Vegetable Shortening tb Almonds. Sifted 1Egg Yolk. stir until smooth. Large 1 1/4 cFlour. Drop by heaping teaspoonfuls onto ungreased cookie sheets.Stir until chips are melted and mixture is smooth. press onto bottom of 9-inch . In a large bowl.134 Chocolate Mint Meltaways Yield: 12 Servings 1 1/2 cMint-Chocolate Chips.Stor in airtight container in the refrigerator. COOKIES: Preheat oven to 350 degrees F. for 8 to 10 minutes. Set aside. and egg yolk. Softened 1/2 cConfectioners' Sugar. GLAZE: Combine over hot (not boiling) water the remaining 1/2 cup of mint-chocolate chips and vegetable shortening. Bake at 350 degrees F. Toasted. Melt over hot (not boiling) water. Chocolate Mint Meringue Cheesecake Yield: 10 Servings 1 cChocolate Wafer Crumbs 3 TMargarine. * 3/4 cButter. sprinkle with almonds. 1 cup of mint chocolate chips. Unbleached ---------------------------GLAZE-------------------------------/2 cMint Chocolate Chips.
Shape into a ball. 50 minutes. (mixture will appear curdled). +++ Melt. beating until stiff peakes form.Between sheets of waxed paper. 1/2 cup mint-chocolate chips. stir until smooth. Place 1 cup of dough in a small bowl. Softened 1/3 cSugar 1Egg. pour over crust.Cut into 1/4-inch slices. mixing at medium speed on electric mixer until well blended. Carefully spread over top of cheesecake to seal.. blend well. Cool completely on wire racks. stir until smooth. mixing well after each addition. 3 to 4 minutes or until lightly browned.Gradually beat in flour and salt. .Melt over hot.. blend thoroughly. 10 minutes. (not boiling).Bake at 350 degrees F.Cool to room temperature.Add melted chips. Spread flat side of cookie with 1/2 slightly rounded teaspoonful melted chocolate. Combine cream cheese and sugar. Gradually add marshmallow creme. Add eggs. Shape remaining dough into ball. water remaining 1 cup of chips. beat until creamy. about 1 1/2 hours). set aside.form pan. flatten.Bake at 350 degrees F. Large 1 tVanilla Extract 1/2 tSalt *One 10-oz package of Nestle Toll House Mint-Chocolate Morsels.Chill until firm. Chill. divided. Blend in mint chocolate and vanilla.135 spring. Bake at 450 degrees F.In a large bowl.Bake at 375 degrees F. combine butter and sugar.Preheat oven to 375 degrees F. one at a time. Chocolate Mint Pinwheels Yield: 10 Servings 1 1/2 cChocolate Mint Chips. flatten. place on ungreased cookie sheet. roll up jelly roll stype. for 7 to 8 minutes.Chill until set. * 3/4 cButter. cool before removing rim of pan.Cover with plastic wrap.Peel off waxed paper. over hot (not boiling) water.. Starting from the long side.Cover with plastic wrap.Loosen cake from rim of pan. Remove top layers of waxed paper and invert the chocolate dough onto the plain dough. roll each ball of dough into a 13 x 9-inch rectangle.Add egg and vanilla extract. Beat egg whites until soft peakes form.
about to 2 minutes. fruit or cake. Remove from heat. attach reheat directions to the jar. remove jar lid.Heat through. If giving as a gift. Serve over ice cream.Mix in the Schnapps and whipping cream. Stir in water. Makes 1 1/2 cups. To reheat.Delicious served on your favorite ice cream. stirring constantly. Store in refrigerator. boil 3 minutes. place jar in small saucepan of simmering water. Stir in vanilla and mint extracts. return to heat. Bring to boiling. Remove from heat. stir until smooth. Stir sauce as it softens. boil until thick. Chocolate Mint Snow-Top Cookies .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. Add chocolate chips and beat until smooth. Pour into clean hot jar. cover and cool. 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. Stir in sugar and butter.
coat with confectioners' sugar. set aside. about 20 minutes.137 Yield: 36 Servings 1 1/2 cAll-purpose flour 1 1/2 tBaking powder 1/4 tSalt 1package NESTLE Toll House . cool completely. beat butter and granulated sugar until creamy. Beat in eggs. Makes about 3 dozen cookies. Preheat oven to 350'F. Shape dough into 1" balls. Wrap dough in plastic wrap and freeze until firm. softened 1 cGranulated sugar 1 1/2 tVanilla extract 2Eggs Confectioners' sugar In small bowl. Let stand on cookie sheets 5 minutes. Add melted mint flavored semi-sweet chocolate morsels and vanilla extract. Stir in remaining 1/2 cup mint flavored semi-sweet chocolate morsels. melt 1 cup Nestle Toll House mint flavored semi-sweet chocolate morsels. 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 . set aside. Place on ungreased cookie sheets. baking powder and salt. stirring until smooth. divided 6 TButter. Bake 10-12 minutes until tops appear cracked. Remove from cookie sheets. Gradually beat in flour mixture. In large mixer bowl.Chocolate morsels.mint flavored semi-sweet . Over hot (not boiling) water. combine flour.
mix well.138 ---frosting--1 oz Semi-sweet chocolate 1 TButter Preheat oven to 350.Shape into balls using rounded teaspoonfuls of dough. Chocolate Mousse . Add sugar and peppermint. Prepare frosting. Stir in Mint-Chocolate chips. Remove from oven and set on trivet or rack to cool. Add melted butter and sugar. roll in remaining 1/4 cup of sugar. * *Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe. Beat in eggs and vanilla extract. Mix well. combine 1 cup sugar and vegetable oil. Prepare filling. Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean. baking powder and salt. Cut into /4 by 2 1/4 inch strips Chocolate Mint Sugar Cookie Drops Yield: 12 Servings 2 1/2 cFlour. spread frosting mixture on top. thoroughly blend butter and cream. Mix well. Beat eggs. In a large bowl. Beat. for 8 to 10 minutes. Grease a 9 inch square baking pan. When filling is completely firm. Refrigerate until chocolate is firm. Place on ungreased cookie sheets. Add melted chocolate and peppermint. 5 . Divided 3/4 cVegetable Oil 2Eggs. Melt chocolate and butter together in small pan over low heat.Bake at 350 degrees F. Unbleached 1 1/2 tBaking Powder 3/4 tSalt 1 1/4 cSugar. Beat well. In small bowl. Spread evenly over cooled baked layer. Large 1 tVanilla Extract 1 1/2 cMint-Chocolate Chips. set aside.Gradually beat in the flour mixture. combine flour. 4. Cool completely on wire racks. +++ In medium bowl. Add flour and nuts.
and puree 30 seconds. SIFTED!! oz Semisweet chocolate. 16 g carbohydrate. whipped topping. sprinkle evenly with grated chocolate.separated. heat the chocolate over hot water. 19 mg cholesterol. let stand a few minutes to soften. grated In a small saucepan.room temp cSugar tb Orange flavored liqueur tb Orange rind. ricotta cheese. Top each serving with 2 Tb. room temperature /4 cSugar. 172 mg calcium. chocolate syrup 1/2 cThawed frozen dairy whipped . combine gelatin mixture. until just melted. Add cocoa. plus a pinch pn Cream of tartar /3 cCake flour. chopped coarse Egg yolks. Each serving provides: 1 protein. Dust the pans with flour and knock out the excess. In the top of a double boiler. Remove from heat. 8 g fat.topping 1/2 oz Dark chocolate. Set over low heat. then butter the paper. cook stirring constantly until dissolved.chopped Coarse tb Unsalted butter. 80 optional calories Per serving: calories. 9 g protein. sprinkle gelatin over water. softened Eggs. cover and refrigerate 1 hour. + 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.cut into Pieces. and chocolate syrup. stir until dissolved. In a food processor. 93 mg sodium. 1 g dietary fiber Chocolate Mousse CakePart One Yield: 1 Serving ------------------------FOR THE CAKE----------------------------oz Semisweet chocolate. Preheat the oven to 350 degrees. Pour chocolate mixture into 4 individual dessert dishes. unsweetened cocoa 1 cPart skim ricotta cheese 2 T+ 2 t. or until set. stirring. Remove the pan from the heat and stir in the butter. until smooth. grated /4 ts Salt.139 Yield: 4 Servings 1Envelope unflavored gelatin 1 cWater 1 T+ 1 t. one tablespoon at .
Cover the cake with some of the mousse. smoothing it with a spatula to completely cover the top and sides of the cake. bottom side up on the cardboard. smoothing it with a spatula. The cakes form a thin crust that will flake off. Let the cakes cool completely. Let the cake stand at room temperature for 10 minutes and scrape any excess chocolate glaze from the jelly roll pan back into the saucepan. ASSEMBLY: Cut an 8" cardboard round and put one teaspoon of the mousse in the center of it. add the chocolate and let the mixture stand. the liqueur and the orange pinch of salt until frothy. bottom side up. Continue to stir the mixture until smooth. and bake the layers in the middle of the oven for 30 to 35 minutes. stirring. and continue to beat the mixture until it falls in a ribbon when the beater is lifted. a little at a time. and top it with the remaining layer.into half rounds/about 14 . and beat the whites until they are stiff. halved/sliced thin . invert the cakes onto the racks. In the bowl of the mixer. Fold in the remaining whites and sift and fold the flour mixture in batches into the egg mixture until just combined. for 5 minutes.140 a time. or until a cake tester inserted into the centers comes out clean. Add the remaining 1/4 cup sugar.Chopped coarse tb Orange flavored liqueur --------------------------GARNISH------------------------------Oranges. Add the cream of tartar and beat the whites until they hold soft peaks.slices FOR THE GANACHE: In a small saucepan bring the cream just to a simmer. Sift the flour with the remaining 1/4 teaspoon salt onto a sheet of wax paper. Heat the excess ganache. then set one of the cake layers. Let the cakes cool in the pans on racks for 5 minutes. and remove the wax paper carefully. Pour the batter into the cake pans. 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. a little at a time.c Heavy cream oz Semisweet chocolate . Add 34 cup of the sugar. and chill the cake until it is cold. 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---------------------. beat the egg yolks until combined. Beat in the melted chocolate mixture. covered. smoothing the tops. smoothing it into an even layer. until . Stir one fourth of the whites into the batter. Stir in the liqueur and continue to stir the ganache until smooth and tepid. Remove the pan from the heat.
Chill the cake until the glaze is set. pour into pastry crust. Pipe the chocolate mixture along the base on each side of the orange slices. Let the cake stand at room temperature for at least minutes before serving.MOUSSE FILLING: Bring 1/2 cup whipping cream to a boil. cool it to tepid. gradually add 1/4 cup sugar. Lay 3 strips of wax paper across flan. 5 squares 2 tButter 2Eggs 1/4 cSugar ---1 xGarnish:--3 oz Chocolate. Chill 1 hour. icing 1 oz Chocolate. NB: Don't make or serve this on a hot day. Beat egg whites till frothy. softened ---1 xMousse filling:--1/3 cWhipping cream 5 oz Chocolate. melted (1 square 1/2 cButter. all purpose ---1 xPastry:--2 tSugar. rounded sides up on the top of the cake. it will melt . and pour it over the cake. 3 squares 1x Sugar.PASTRY: Combine flour. Blend in 2 eggs yolks well. remove wax paper.use a vegetable peeler to make curls) over mousse. form into ball with hands. Chocolate Mousse Flan Yield: 1 Serving 1 cFlour. Bake at 425F for 10 minutes. Sift icing sugar over flan. Gently fold into chocolate mixture. sprinkle 3 squares (coarsely grated. icing You need a 9 1/2" flan pan with a removable bottom to make this spectacular looking dessert. chill 10 minutes. cool. Add 5 squares chocolate and 2 tbsp butter. beating till stiff peaks form. GARNISH: Shortly before serving. smoothing it with a spatula over the top and sides of the cake.141 smooth. Cut in 1/2 cup softened butter (with pastry blender or in food processor) till mixture resembles coarse crumbs. Arrange the remaining cream decoratively around the bottom edge of the cake. remove from heat. Press into bottom and sides of flan ring pan with removable bottom that has been greased. stir until melted. icing sugar and melted square chocolate. Arrange orange slices. so that one end of the slice is toward the center and the other is toward the edge of the cake. Transfer the reserved chocolate mixture to a pastry bag.
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
stir in vanilla.Pour over crust. combine reserved margarine and sweetened condensed milk. Chocolate Nut Upside-down Cake Yield: 10 Servings 2 TButter or margarine 1/4 cBrown sugar 2/3 cLight corn syrup 2/3 cHeavy cream .Let stand until set. in medium saucepan. Bake 10-15 minutes longer or until golden brown.In large mixer bowl. cocoa.Meanwhile.Add flour and cocoa. milk and butter. spread while warm. Store covered at room temperature. beat remaining margarine and sugar until fluffy. Top with nuts. drop on waxed paper.Remove from oven.Bake 15 minutes. softene 1 cConfectioner's sugar 1 1/4 cUnsifted flour 1/3 cHershey's cocoa 14 oz Eagle brand sweetened conde 2 tVanilla 1 cHershey's semi-sweet choco 1/2 cChopped nuts Recipe by: Borden. immediately top with chips.145 Mix in a heavy 2 quart saucepan.Let stand 1 minute. uncooked quick rolled oats and nuts. Remove from heat.Stir over medium heat until mixture bubbles all over top.Cool.Boil and stir 2 minutes more. Chocolate Nut Toffee Bars Yield: 8 Servings 1 cButter or margarine. cook and stir until mixture thickens slightly.With 2 teaspoons. about 15 minutes. Reserve 2 Tbl. mix well. press into greased 13 X 9" pan. cut into bars. sugar.Stir in until melted the peanut butter. Hershey add Preheat oven to 350^. add the vanilla.Makes 36 chews. With floured hands. margarine.Remove from heat.
Blend in sour cream and vanilla. baking powder and salt. mix well. Cool 15 minutes then remove fom pan. Blend liqueur and peel into remaining part. Bake 10 minutes. soft /2 cSugar Eggs. Chocolate Orange Cheesecake Yield: 1 Serving -----crust----1 cChocolate wafer cookies . heat. Preheat oven to 350~. separated oz Unsweetened chocolate. Beat cream cheese and sugar at medium speed with electric mixer until well blended. stirring constantly. Stir in corn syrup and cream. Beat egg whites until stiff.edu Mix crumbs. Pour into a well greased 10" bundt pan. Spoon over nut mixture in pan.crumbled 1/4 tGround cinnamon 3 TButter or margarine. Add nuts. melted chocolate and vanilla. Add flour mix alternately with milk. stir in brown sugar. Pour chocolate batter over crust. fold into cake. grated Recipe by: morrissey@stsci. Press onto bottom of 9-inch springform pan. Add egg yolks. cinnamon. Heat until bubbly. Separate batter into 2 equal parts. Bake for 35-45 minutes or until tested done. one at a time. Blend chocolate into one part. melt ts Vanilla c Milk Melt 2 tb butter in small saucepan. coarsely chopped ----------------------------CAKE--------------------------------/4 cFlour ts Baking powder /4 ts Salt /2 cButter or margarine. Set aside while preparing cake.146 1 cWalnuts. just to boiling. Add eggs. melted -----filling----32 oz Cream cheese. softened 3/4 cSugar 4Eggs 1/2 cSour cream 1 tVanilla 1 cSemisweet chocolate chips 2 TOrange-flavored liqueur 1/2 tOrange peel. and butter. beating well after each addition. Mix butter and sugar until well combined. Bake 30 minutes. Increase oven temperature to 350 F. . Sift flour.
Reduce oven temperature to 325. Blend Gran Marnier and orange peel into remaining part. beating well after each addition.A great time saver for the lazy. softened 3/4 cSugar 4Eggs 1/2 cSour cream 1 tVanilla 1 cSemisweet chocolate chips 2 TGrand marnier 1 tGrated orange peel Mix crumbs. remove cheesecake when oven has cool Loosen cake from rim of pan. I think cheesecake in general is best when chilled over night. melted -----filling----32 oz Cream cheese. Increase oven temperature to 350. Turn off oven and prop open oven door.Add eggs.Carefully spoon orange batter over chocolate layer.Separate batter into 2 equal parts.Pour chocolate batter over crust and bake 30 minutes. Loosen cake from rim of pan. . one at a time. Continue baking another minutes. but it is no necessary. Chocolate Orange Supreme Cheesecake Yield: 1 Serving -----crust----2 cChocolate wafer crumbs 1/4 tCinnamon 4 TUnsalted butter.147 Reduce oven temperatue to 325 F.Remove cheesecake when oven has cooled. Spoon remaining batter over chocolate layer. and butter. cinnamon.Melt chocolate in double boiler and add it to one part.Press onto the bottom of a 9-inch springform pan and bake 10 minutes.Continue baking another 40 minutes.Beat cream cheese and sugar at medium speed until well blended.Turn off oven and prop open oven door.Blend in sour cream and vanilla. (*)I've just recently found Oreo Cookie crumbs in a box.
then turn over again and remove after a few seconds. When relatively hard. NOTES: *Brownies in a skillet -. Time:10 minutes preparation.This recipe is based on a "chocolate turtle" recipe by Mae Rabenius from a cookbook produced by Faith United Methodist Church in Phoenix. In a small bowl. : Precision:approximate measurement OK. vanilla. Arizona. *It's not necessary to cook the pancakes completely.Drop small clumps (about 1 T) and cook like pancakes:about 1 1/2 minutes on one side. no one will even know. don't fret:it will soon harden. and beat well.Yield:40 pieces. 10 minutes to frost.It doesn't particularly affect the taste. Difficulty:easy. In a large mixing bowl. and if you frost this side. 1/2 minute on the other. coat one side with buttercream frosting. Heat skillet to medium-low. if the middle looks somewhat gooey. *One side of the pancakes may burn. Chocolate Peanut Butter Bars Yield: 36 Servings 2 cPowdered sugar 2 cGraham cracker crumbs . Add flour and margarine mixture to this and blend thoroughly.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. mix flour and salt. Freeze. 30 minutes to cook. beat eggs.Then add sugar.
margarine melted 12 oz Milk chocolate or semisweet . peanut butter and butter in a medium size bowl until blended. Chocolate Peanut Butter Chews Dessert. Pat firmly into a 9" x 9" pan. 15 to 20 minutes before cutting with a sharp knife into bars. 1 mg chol with margarine.Let stand at room temperature. 10g fat. 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. 10mg chol with butter. 113 mg sod. melted Have ready a 13 x 9 inch baking pan. cracker crumbs. Add the peanuts and Rice Krispies. spread the melted chocolate over the top.149 1 cSmooth peanut butter 1/2 c+2 Tbsp butter or . Remove from the heat and add the chocolate chips and marshmallows until melted. Mix the powdered sugar.chocolate chips. Makes 36 bars Per bar: 173 cal. Chocolate Peanut Butter Cookies . 18g car. Scrape into an ungreased baking pan and press into an even layer. Cut into squares and enjoy. 3g pro. Bring to a boil.Refrigerate at least 2 hours until the chocolate is firm.
blending well. corsely . cream the butter and sugar until light and fluffy. press each ball into a cookie 1 1/2-inches in diameter. softened 1 cSugar 4Eggs 2 tVanilla extract 1/2 cSemisweet chocolate chips .chopped 4Reese's peanut butter cups --. eggs. Preheat the oven to 350 degrees F.finely chopped 1 cChocolate fudge syrup or . Fold in the chocolate chips and refrigerate the dough for at least 1 hour. 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. sugar.topping 1/2 cBlanched peanuts.Shape the dough into 3/4-inch balls and place on ungreased cookies sheets 3 inches apart.cut in halves Preparation Time: 14:0 Preheat oven to 350 degrees. Thoroughly blend the flour and baking soda. Beat in the peanut butter. Pour the ch Refrigerate for 10 -12 hours before serving.Gradually add to the creamed mixture. Chocolate Peanut Butter Cup Cheesecake Yield: 16 Servings 1Chocolate / peanut graham .Bake for 15 to 20 minutes or until lightly brown. and vanilla. see This cookbook 32 oz Cream cheese. egg.with the bottom of a glass.Remove from the oven and cool. Add the finely ground chocolate chips to the remaining mixture and Bake for 50 minutes.cracker crust. .150 Yield: 12 Servings 1 cButter Or Margarine 1 1/2 cLight Brown Sugar. In a large bowl beat the cream cheese. and vanilla Pour half into the prepared graham cracker crust.
peanut butter.. Gradually beat in chocolate syrup and milk until well blended. pretzels. In large bowl with electric mixer on medium.. cookies. cookies. Use an assortment of dippers.151 Chocolate Peanut Butter Dip Yield: 6 Servings 3 oz Pkg cream cheese.fruit.. or pretzels. chopped --------------------------GARNISH------------------------------/3 cFresh raspberry (opt) Fresh mint sprigs . beat cream cheese. 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. 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. Serve with fruit. and cinnamon until smooth. Chocolate peanut butter pound cake Yield: 12 Servings --------------------PEANUT BUTTER MOUSSE------------------------cPowdered sugar.
Line -cup loaf pan with foil. chopped PEANUT BUTTER MOUSSE . saucepan over low heat until cream simmers and butter is melted. Add mixture to warm chocolate and stir until mixture is smooth and slightly thickened.Smooth top. stirring until smooth . Meanwhile.Remove pan. but not set. (Mousse will form triangle down length of pan. Whisk in yolks.152 *Can use semisweet chocolate. peanut butter and cream cheese in large bowl until smooth. CHOCOLATE MOUSSE Heat cream and sugar in heavy small pan over very low heat. spoon chocolate mousse over frozen peanut butter mousse. Beat chilled cream to soft peaks. Let stand until batter is cooled to room tem. Mix together 1 1/2 cups sugar. remove foil.cover pan. Makes about 30 1 1/2 inch clusters. Drop by scant teaspoons onto waxed paper.Add chocolate and whisk until mixture is smooth. bowl and refrigerate until well chilled. Freeze until mousse is firm. Turn off heat. about 1 hour. Add peanuts and mix until coated. Transfer to med.Spoon in peanut butter mousse and smooth top. . Chill in refrigerator until firm. Transfer mousse to serving platter. Gradually add remaining 2/3 c. Combine chocolate and oil in the top of a double boiler and melt over hot. Freeze until chocolate is firm. Fold cream into chocolate mixture in 2 additions. Pour glaze over mousse and smooth all surfaces. Invert loaf onto cake rack. about 1 1/2 hours. Beat egg whites in medium bowl until soft peaks form. Fold whites into peanut butter mixture in 2 additions.some of the salt by . Mix in cream. 6 hours or overnight. stirring just until sugar dissolves. Serve directly from refrigerator.cool 5 min. but not boiling water. propping to hold angle.shaking peanuts Line a large baking sheet with waxed paper. Set pan with frozen peanut butter mousse flat onto work surface.) Set pan in freezer. Tilt prepared pan lengthwise at 45 degree angle.Heat cream and butter in med. Dissolve expresso powder in hot water in small bowl. GLAZE . Chocolate Peanut Clusters Yield: 30 Servings 4 oz Semisweet chocolate 4 oz Milk chocolate 1 tOil 2 cCocktail peanuts remove . Let cool until thickened. melt chocolate in top of double boiler over simmer water. but still of pouring consistency. sugar and beat until stiff and shiny. Stir until blended.
) 10 to 12 minutes. soft 1 cSugar 1Egg 1 tVanilla 1 1/4 cSifted all-purpose flour 1 tBaking powder 1/2 tSalt 1 cQuaker Oats.Roll out chocolate dough between two sheets of waxed paper to form a 15x10-inch rectangle. Divide dough in half. crushed 1/2 cOrange juice 1 tOrange peel 1/3 cHoney Powdered sugar Combine all ingredient.Roll out peanut dough between two sheets of waxed paper to form a 15x10-inch rectangle. roll up as for jelly roll. Place peanut dough on top of chocolate dough.To one half. blend well.Cut into 1/4-inch slices. except powdered sugar.Wrap in waxed paper and chill several hours or overnight. Sift together flour. baking powder and salt. Place on ungreased cooky sheets. Starting with long side. in a large bowl. Shape by spoonful into round balls.peanuts (salted) Beat butter and sugar together until creamy. add melted chocolate. shelled and ground 8 1/2 oz Chocolate wafers.153 Chocolate Peanut Whirls Yield: 60 Cookies 2/3 cButter or margarine. removing all waxed paper.and cooled 1/4 cFinely-chopped .Blend in egg and vanilla. Store .Stir in oats.Add to creamed mixture. Mix well/ chill for 20 minutes. Chocolate Pecan Orange Balls Yield: 100 Servings 1 lb Pecans.(quick or old-fashioned) 1 oz Unsweetened chocolate melted . uncooked . add peanuts to remaining dough.Bake in preheated moderate oven (350 F.
beat eggs. Makes 100 balls Chocolate Pecan Pie Bars Yield: 36 Servings ---CRUST--1 1/2 cAll-purpose flour 1/2 cButter. Makes about 3 dozen bars. Pour evenly over baked crust. FILLING: In medium bowl with wire whisk. melted ts Vanilla extract /2 cCoarsely chopped pecans pk NESTLE Toll House semi-sweet -chocolate morsels (12 oz) CRUST: Preheat oven to 350'F. softened 1/4 cFirmly packed brown sugar --------------------------FILLING------------------------------Eggs /4 cDark or light corn syrup /4 cGranulated sugar tb Butter. cut into 2x1 1/2" bars.154 in a tightly covered. Stir in pecans and Nestle Toll House semi-sweet chocolate morsels. beat flour. Bake 12-15 minutes until lightly browned. In small mixer bowl. Bake 25-30 minutes until set. roll in powdered sugar. granulated sugar. Press into greased 13x9" baking pan. airtight container. shelled and ground . melted butter and vanilla extract. 1/2 cup butter and brown sugar until crumbly. Chocolate Pecan Rum Balls Yield: 100 Servings 1 lb Pecans. Cool. corn syrup. Just before servings or giving.
Fold in chocolate mixture and the vanilla. Mix well.155 8 1/2 oz Chocolate wafers. except powdered sugar. Chocolate Pistachio Orange Cake Yield: 12 Servings . in a large bowl. gradually add in sugar 1 tablespoonful at a time. Beat together the egg whites and cream of tartar in a small bowl until soft peaks form. bake in the preheated oven for 30 minutes or until firm but not browned. reserve. Store in a tightly covered container in a dry place. crushed 1/2 cDark rum 1/3 cHoney Powdered sugar Combine all ingredients. roll in powdered sugar. Using a teaspoon. Chill for 20 minutes. drop small mounds of meringue onto the prepared cookie sheets. Store in a tightly covered. Let stand for several minutes on cookie shets. 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. airtight container. Grease and flour 2 cookie sheets. Loosen the meringues carefully with a small knife. until the mixture forms very stiff peaks. Combine the pistachios and chocolate pieces in a blender or food processor. Shape by spoonful into round balls. leaving about 1 inch between mounds. Cover and whirl until very finely chopped. Makes 100 balls. Just before serving or giving. transfer the meringues carefully to a wire rack to cool completely.
Pour the batter into the prepared pan.Continue whipping the whites until the whites hold a firm peak.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. Preparing the Ganache. sugar and liqueur and whip on medium speed until firm. divide the Pistachio Sponge into two layers and place one on a cardboard. Preparing the Whipped Cream.inch deep springform pan and line the bottom with a piece of parchment paper. Preparing the Sponge. Preparing the Syrup. on the paper. but not set. 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.Moisten with half the syrup and spread with most of the Ganache.Finely chop the peel and combine with the liqueur.Fold the yolks into the whites. Assembling.Combine the cream. cut to fit.Combine the water and sugar in a small pan and bring to a boil.Bring the cream to a boil and pour over the chocolate.Let stand 2 minutes.Remove from the pan and cool on a rack.to . Bake at 350 degrees F about 30 minutes. reserving some for a . Sift the cake flour over the nuts and combine. then whip in half the sugar until light in color and aerated. then fold in the pistachio mixture in two or three additions.Butter a 9-inch diameter x 2 1/2 . Increase the speed and whip in the remaining sugar.Process the nuts in a food processor until very fine. Preparing the Filling.Using a sharp serrated knife.Place the chocolate in a bowl.Whip the yolks. then whisk smooth and strain into another bowl.Cool and stir in the orange liqueur. whisking until cool.Whip the egg whites and salt on medium speed until white and opqaque.Refrigerate. 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.
melt 6oz white chocolate and the chocolate chips. Stir in peanuts. Holding. Spread to even out top.and green In heavy saucepan or top of double boiler. 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. Cover with a layer of whipped cream. Top with cherries.Place the second layer on the cream and moisten with the remaining syrup. Yield 16-20 servings. Chill. Chocolate Pots De Creme Yield: 2 Servings 1/2 cLight cream 2 oz German cooking chocolate * .Cover the outside of the cake with the shipped cream and press the shavings against the side of the cake. Chocolate Pizza Yield: 20 Servings -Taste of the Country 8 oz White chocolate.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 . Place some chipped pistachios in the center and dust them lightly with confectioners' sugar. Melt remaining white chocolate. drizzle over pizza. Pour onto a greased 10-inch pizza pan or a 10-inch circle of cardboard covered with foil.Refrigerate the cake for up to 6 hours before serving. sprinkle with coconut. Drain the candied peel and distribute evenly on the Ganache.157 decoration. marshmallows and cereal.
Chill dough until firm enough to handle (about 30 minutes). melted 1/2 tVanilla extract Cream 1/2 cup butter and the sugar until light and fluffy. ~--------------------------------------------------------------------~--. uncovered. large.Sift cocoa and flour.Micro-cook. mixing well. unbleached. Pour into 2 pot de creme cups or 6-ounce custard cups. And sweet chocolate.Beat in the egg.Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in diameter by crossing the ends. stirring every 30 seconds. and milk. chopped chocolate. Cover and chill for several hours or till firm.Micro-cook. on 100% power about 1 1/2 minutes or till chocolate is melted.Stir in vanilla. . Stir about HALF of the hot mixture into the beaten egg yolks.158 1 1/2 tSugar ds salt 2Large beaten egg yolks 1/4 tVanilla Whipped cream (opt. .In a small nonmetal bowl stir together light cream. beaten 1 tVanilla extract 1/4 cMilk 1/4 cCocoa 2 cFlour. and sweet chocolate. uncovered. unsweetened chocolate. unsifted 1x .Return all to the bowl. roll a rope about 12 inches long between your hands. The semisweet chocolate is made from chocolate that is just slightly sweetened with sugar. -cocoa frosting.) *German cooking chocolate should be coarsely chopped. Garnish with whipped cream.SELECTING THE RIGHT CHOCOLATE:You'll find three basic types of chocolate in the baking supplies department of most supermarkets--semisweet chocolate. on 50% power for 2 to 3 minutes or till thickened.Using 2 T dough. Chocolate Pretzels Yield: 8 Servings 1/2 cButter or margarine 1/4 cSugar 1Egg. sugar and salt. vanilla. if desired. Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar.2 TCocoa 1 1/4 cConfectioners' sugar 2 TButter or margarine. leaving -inch tails. stirring every 30 seconds. is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings.. .Mix into butter mixture until thoroughly blended. -. such as the German cooking chocolate used in the Chocolate Pots de Creme recipe. NOTE: ~---.
and 6 tablespoons cocoa in a saucepan. Press firmly into place. thin with milk. salt. baking powder.159 Flip the loop down over the crossed ends.Mix cocoa and confectioners' sugar. 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. and 2 tablespoons cocoa in a greased 2 quart casserole.. Bake at 350 degrees F. and vanilla. Mak frosting in a small bowl. spreading mixture evenly in pan. Chocolate Pudding Mix Yield: 80 Servings ---BASIC MIX--2 1/2 cInstant nonfat dry milk 5 cSugar . Pour water over top and do NOT stir.When pretzels are cool. Place pretzels on greased baking sheets. butter.Bake pudding for 40 minutes. Make 2 dozen. melted 1 tVanilla 1/3 cSugar 1/2 cBrown sugar. 2/3 cup sugar. spread with Cocoa Frosting. firmly packed 6 TCocoa powder 1 cWater Combine flour.Pour over top of cake batter. for about 10 minutes. Gradually stir in butter and vanilla.Stir well. add milk.Combine 1/3 cup sugar. If frosting is too thick. brown sugar.Stir over high heat until sugars melt and mixture comes to a boil.
Melt together butter and unsweetened chocolate in top of double boiler over simmering.Store mix in an airtight cannister or a tightly covered jar.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. Pudding will thicken further as it cools. Set aside. placing yolks in large bowl. Add 3 whole eggs and 3/4 cup sugar to yolks. Add 2 cups milk and cook over low heat. Separate 3 eggs. Mix together flour. 2-3 minutes. stirring until smooth. not boiling water. Beat in chocolate mixture at low speed. baking powder and salt in small bowl. add 1 tablespoon instant coffe to the pudding mix before cooking. reserve whites. until mixture thickens and comes to a boil. VARIATIONS: Cook as directed. For a chocolat-mocha flaver. remove form heat and pour into individural serving dishces. beat at high speed until pale and lemon-colored. beat in flour . TO USE: Stir the mix in the cannister befor measuring ou 2/3 cuof the mix into a saucepan. stirring. but add one teaspoon Vanilla bean extract and 1 tablespoon sweet butter to the pudding as it cooks. Grease a 9 inch springform pan. 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. Continue stirring for 1 minute.
Place 1 layer on serving plate. Whisk together sugar and cornstarch in medium-size heavy saucepan. about 5 minutes. place plastic wrap directly on the surface. Whisk in the cream. Gradually whisk some of the cream mixture into egg yolks. Chocolate Puddle Pudding Yield: 4 Servings 3 oz White flour 1 1/2 oz Shortening 3 oz White Sugar 2 TCocoa powder. Stir about one-third of whites into chocolate mixture until blended. Repeat with remaining cake layers and pudding. Using a serrated knife. Scrape the pudding into a bowl. do not let boil. until pudding is set. peaks form. Put all remaining ingredients into a pot & stir until the cocoa & sugar is dissolved. Cook over very low heat. Stir in the chocolate and vanilla until melted and smooth. smoothing top. Cover sides with pudding. Using clean beaters and a clean medium-size bowl. Fold in the remaining whites.Remove from oven.Pour boiling sauce over the cake put straight into a 355F oven for 35 minutes. cut cake horizontally into 3 equal layers. stirring constantly. but not dry. spread top with 3/4 cup of pudding. until pudding is very thick. whisking constantly. Remove saucepan from heat.Place in a greased ovenproof dish. .Cut in shortening & mix with sugar. Add cream of tartar and beat until soft peaks form. unsweetened 5 TWater or plain soya milk 2 oz Brown sugar 2 TCocoa powder 1/2 pt Water Mix flour & cocoa together.161 mixture just until blended. Refrigerate until firm. Stir in water or milk until you have a moist cake. Refrigerate cake. Refrigerate until cold and thickened for at least 2 hours. beat egg whites until frothy. Scrape yolk mixture back into saucepan. Bring to simmering over medium-low heat.Bring to a boil. Transfer pan to a rack to cool completetly. prepare pudding. To assemble: Remove sides of pan from cake. Meanwhile. Scrape into the prepared pan. sprinkle with white sugar & serve immediately. Bake in preheated oven 40 to 50 minutes or until cake is set in center. Beat in the remaining 1/4 cup sugar until stiff.
Gradually add cream mixture to melted chocolate. Sprinkle with raspberries and garnish with mint. Keep warm. swirling to form crepe. Preparation of sauce: Gently melt chocolate over low heat. Place cream in small saucepan. raspberry liqueur and suga to form soft peaks. stirring until blended. for . coat with vegetable spray. Set aside. bring to boil. Pour 2-3 tablespoons of batter in pan. Chocolate Raspberry Truffle Cheesecake Yield: 1 Serving . Crepes m be stacked and freeze well.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. Fold 2 sides over an place seam side down on chocolate sauce. Yield: 1 cup. Preparation of raspberry cream:Whip the cream. Stir in liqueur and vanilla. To serve: spoon some chocolate sauce over center of each dessert plate. Makes 14 crepes. Add cor syrup. stirring at intervals. Repeat with remaining batter. Fold in 1/4 of raspberries. Spoon a generous 2 tablespoons raspberry cream down center of each crepe. melted 1 TPure vanilla extract ---White chocolate sauce:--6 oz White chocolate baking bar 5 TWhipping cream 2 TLight corn syrup 1 1/2 TRaspberry liqueur 1/2 tPure vanilla extract ---For raspberry cream:--1 cWhipping cream 1 TRaspberry liqueur 1 TSugar 2 pt Fresh raspberries Fresh mint sprigs. Serve immediately.garnish Blend all ingredients for crepes in a blender or food processor until smoot Heat 6-inch non-stick skillet pan over med-high heat. stirring until smooth. Cook minute on each side or until golden.
sliced Heat oven to 325'. Sprinkle crumbs on bottom of 9-inch springform pan. sugar. Add eggs slowly. Chill. Blend in sour cream and vanilla. In food processor bowl or large mixer bowl process ricotta cheese until smooth. pour over c speed on electric mixer until well blended. melted 32 oz Cream cheese. raspberries and mint leaves. no ge 2Egg white 3/4 cSugar 1/3 cHershey's cocoa 2 TAll-purpose flour 2 tVanilla Strawberries.163 1 1/2 cChocolate wafer cookies . Spread over cheesecake. Chocolate Ricotta Cheesecake Yield: 16 Servings 1/3 cGraham cracker crumbs 3 1/2 cLowfat part-skim ricotta . stirring until smooth. press onto bottom of 9-inch springform pan well blended. Loosen cake from rim o pan.and cooled 1/3 cRaspberry jelly. Add preserves. flour and vanilla. softened. Bake at 325 for 1 hour and 20 minutes. egg whites. melted .crushed 2 TMargarine. Garnish with whipped topping. mix well.made from -) 32 oz Lowfat vanilla yogurt. . Add yogurt cheese. cocoa. seedless -----topping----6 oz Chocolate chips 1/4 cWhipping cream Combine crumbs and margarine. .che (yogurt cheese . Drop rounded tablespoons of chocolate cream cheese batter over plain bat do not swirl. Prepare Topping: Melt chocolate chips and whipping cream over low heat.divided 1 1/4 cSugar 3Eggs 1 cSour cream 1 tVanilla 6 oz Chocolate chips. sliced and toa Kiwi fruit.
Broken.Freeze in a 2-quart ice cream freezer according to the manufacturer's directions. and then gradually stir in the milk. Remove from oven. stirring frequently.Microwave on HIGH (100%) for 2 to 2 1/2 minutes. Makes 16 servings. 2 Squares 1/2 tRum Extract 2 cLight Cream. Garnish with strawberries and kiwifruit. or just until the mixture boils and thickens. in a large microwave-safe bowl. blending well..Half And Half Combine the sugar and flour.Chill thoroughly.164 process just until well blended. Chocolate Rum Ice Cream Yield: 8 Servings 1 cSugar 2 TUnbleached All-Purpose Flour 1lg Egg. open door slightly. chill thoroughly. Bake 50 min or until edges are set. Slightly Beaten 2 oz Unsweetened Baking Chocolate . Turn off oven. Cool. blending it in. Add the rum extract. Leave cheescake in oven for 1 hr. Chilled. . just until smooth and well blended.Add the light cream to the chilled mixture and blend well.Blend in the egg and the backing chocolate pieces. with a wire whisk. 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 . Pour over crumbs.
Makes 36 sandwiches. Add 1 t. boiling water. or 2 squares chocola .te 1 tCornstarch Salt. Boil 3 minutes. Meanwhile.165 1/4 tSalt -----filling----2 1/2 cConfectioner's sugar 1/4 cButter. baking soda and salt. combine flour. Shape dough into two 1 1/2" thick rolls. Add appropriate extract to each one. Add to creamed mixture.tint half pink and half green. Wrap in waxed paper. Decorate by drawing the tines of a fork across each slice. or until almost firm. Chill for several hours. softened 1 tVanilla 2 TMilk Red food coloring Green food coloring Cream butter. Chocolate Sauerkraut Cake . cocoa. If desired. add 1 c. Place slices on ungreased cookie sheet. Bake at 375 F for 8-10 min. Chocolate Sauce Yield: 1 Serving 1/2 cSugar 2 TCocoa. then spread wrong side of cookie and top with second cookie. Vanilla. Beat until spreading consistency. Cool cookies. combine filling ingredients except food coloring and mint or strawberry extract. sugar. egg and vanilla until fluffy. Excellent for over ice cream. pinch Add enough water for thick paste. In a separate bowl. divide filling half .
. Combine chocolate. . So be sure to rinse and drain the sauerkraut several times when you make this recipe. one at a time. but tastes great. .166 Yield: 16 Servings 2 1/4 cFlour. baking soda and salt. set aside. 1. beating well after each addition. and vanilla in a bowl. unbleached. .Add eggs. milk.Bake in a preheated 350 degree F. Add dry ingredients alternately with water to creamed mixture. NOTE: This is one of those dishes that sound absolutely horrible. Frost with Creamy Chocolate Frosting.* creamy chocolate . . cocoa. Everyone thinks that the sauerkraut is coconut. softened 1 TMilk 1 cConfectioners' sugar 1/8 tSalt 1/2 tVanilla extract *Sauerkraut should be rinsed and drained thoroughly and then chopped coarsely. . sifted 1/2 cCocoa. It is also one of those recipes that is a classic but you can never find in most cookbooks. Cool slightly. 1 oz Semisweet chocolate 3 oz Cream cheese. water 2/3 cSauerkaraut.frosting. baking powder.Cut into squares. oven for 35 minutes or until cake tests done. . using an electric mixer set at medium speed. . Cool in pan on rack. salt. Spread batter in greased 13 x 9 x 2-inch bakeing pan.Stir in sauerkraut. Chocolate Shortcakes with Red Fruit and Whipped Cream . baking 1 tBaking powder 1 tBaking soda 1/4 tSalt 2/3 cButter or regular margarine 1 1/2 cSugar 3Eggs. cream cheese.Cream together the butter and sugar in a bowl until light and fluffy. beating well after each addition. ++++ Sift together the flour. CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water. .Beat in vanilla. . Beat with an electric mixer at high speed until smooth and creamy. large 1 tVanilla 1 c. . confectioners' sugar.I have fooled my kids with this as well as seen it done on TV.
orange zest. toss again. sugar. Let stand 1 hour. Chocolate Silk Yield: 6 Servings . stir just until it forms a soft. Topping: Whip cream with sugar and vanilla until soft peaks form. Cut butter into dry ingredients until mixture resembles coarse meal. Place bottom halves on dessert plates. Using a fork. Sprinkle a little sugar over each mound. Combine egg. If desired. cold 1 TSugar 1 1/2 tVanilla 1/4 cPowdered sugar. finely grated 3/4 cUnsalted butter. gently toss. or until toothpick inserted into center comes out clean. baking powder. then with whipped cream. gently pat dough to 1/2. Bake about 20 minutes. then add raspberries and cherries. Cool shortcakes on a wire rack. Line a large baking sheet with parchment paper. Add egg mixture.167 Yield: 12 Servings 2 pt Ripe strawberries. Serves 12. (optional) Recipe by: Flo Braker Place strawberries in large bowl. salt into a large bowl. moist. Adjust rack to lower third of oven. + 2 tbsp. To assemble: Split shortcakes in half. pitted.to 3/4 inch thickness. Spoon 1/4-cup mounds of dough about 2 inches apart on the baking sheet. for topping Filling 1 1/2 cWhipping cream. 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. baking soda. Set aside for at least 2 hours. in 1/4" . add sugar. Top each with berries and cherries. sticky dough. cold 2 tOrange zest. . or more to taste 1 pt Raspberries 1/2 lb Cherries. sprinkle with a light dusting of powdered sugar. s liced 1/3 cSugar. milk. Set top of shortcakes on whipped cream. cocoa powder. stir to mix.pieces 3 TSugar. buttermilk. mash one-third of the berries. preheat oven to 400 degrees.hulled. The dough: Sift flour. cold 1/2 cMilk.
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.OR Candied Violets In a large saucepan. or overnight. stirring constantly. stirring frequently to prevent a skin from forming on the surface.The mixture must not boil or the eggs will scramble. Ladle the mixture into 6 decorative 4-ounce pot de cr me cups or white porcelain ramekins and let cool completely. whisk vigorously to blend. cocoa.Set the pan over moderately low heat and cook. then refrigerate at least 5 hours.Cook over moderately low heat. one at a time. pressing out all lumps.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 . whipped tb Chopped blanched Pistachios .Cover each cup with plastic wrap. Set the saucepan on a rack to cool for 10 minutes.beaten 2 tVanilla Extract ----------------------OPTIONAL TOPPING--------------------------/4 cHeavy Cream. Add eggs. for 3 to 4 minutes.Blend in melted chocolate and vanilla. 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.Remove from the heat and stir in the vanilla. until the mixture just boils and is thickened and smooth. Blend a little of the hot mixture into the beaten egg yolks. evaporated skim milk and whole milk. then stir the warmed egg yolks back into the pan. stirring constantly with a wooden.Add the half-and-half. combine the sugar. cornstarch and gelatin. about 10 minutes. beating 5 minutes after each addition .
Add sugar in slow stream and continue beating until stiff. Slide cake onto work surface and let cool about 20 minutes. for garnish 1/2 pt Raspberries. Set another cookie sheet on top and invert cake.for garnish (optiona 1) Heat oven to 350 F. simultaneously lift and roll cake directly onto serving platter. Remove top cookie sheet and paper. Beat egg whites with a pinch of salt until they just begin to hold soft peaks. Cut chocolate into small pieces and combine butter and 2 tbl. Trim edges. of cognac in large bowl. Combine cream and remaining tbl.169 on medium speed. cognac and whip until stiff. about 15 minutes. Slide cookie sheet under cake and cover cake with a sheet of waxed paper. and fold in remainder. one at a time. seam inside down. Separate eggs.Pour into cool pie shell. pick up long edge of paper with both hands and ease cake into a curve. Chocolate Souffle Roll Yield: 10 Servings 5Eggs 6 oz Semisweet chocolate 2 TButter 2 TCognac.Then top with whipped cream. Remove pan from heat. Bake until firm to the touch. sharp knife along edge of cake to loosen it. Still holding paper. Set bowl of chocolate over hot water and stir until mixture is smooth. bring 2" water to a simmer over low heat. In medium saucepan. Spread cream over cake. Set aside. chill for 2 hours. Butter and line a 10 x 15" jelly roll pan with waxed paper. Put cookie sheet back on top and invert cake again. To roll cake. or water 1 TCognac. . Gently stir about 1/4 of the egg-white mixture into chocolate mixture. Peel off paper and replace with a clean sheet. Put . Lift off top pan. Remove bowl from hot water and add egg yolks. beating thoroughly. (optional) * Salt 1/3 cGranulated sugar 1 cHeavy cream Powdered sugar. Pour batter into pan and smooth top with a metal spatula. Run a small.
Add vanilla and salt to taste (about 1/2 teaspoon vanilla and dash of salt). covered. several hours ahead. *(If the sugar substitute and fat substitute are made) Chocolate Spongecake Yield: 1 Serving .Cube the bread and fry golden brown in the butter.Add a little milk until cramy.sub may be used! 5 TFlour 2 TCocoa 4 cMilk (of course.Slowly add the cold milk mix. bring again to boiling point. 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.Put under broiler and brown. Recipe can be made and refrigerated. Add the toasted bread at serving time.Heat the remainder of the milk to boiling point. Serves 10 Chocolate Soup Yield: 4 .5 folks 1/2 c+ 1 tb sugar.Slowly add a little until creamy. Serving: Garnish with raspberries. if desired.8 1/4 cStick butter =OR=1/4 cMargarine. stirring frequently.* sugar .170 confectioners' sugar into a sieve and dust over roll. They (and we) love it for lunch.* Combine sugar. we use low-fat) 3Slices bread. flour and cocoa.
) Bake 8-10 minutes or until set. salt and cocoa together 4 times. cut through batter with spatula to remove large air bubbles and bake in a 350 degree oven for 45 to 60 minutes. Heat oven to 375'F.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. then fold in egg yolks. time: 15 minutes.Add lemon juice to beaten egg yolks and beat with rotary egg beater until thick enough to hold a soft peak. roll in additional sugar. Remove from cookie sheets to cool on wire racks.Beat egg whites until stiff but not dry. Stir in egg and vanilla until completely blended. Mix in flour. Chocolate Sugar Cookies Yield: 42 Servings 3Squares BAKER'S Unsweetened . crisper cookies are desired. Chill time: 30 minutes. Stir until chocolate is completely melted. separated 1 cSifted sugar Sift flour. (If flatter.Fold in flour mixture in small amounts. Makes about 3 1/2 dozen cookies. Pour into ungreased tube pan.Fold in sugar in small amounts.Makes 1 (9 inch) cake. Baking time: 8-10 . flatten balls with bottom of drinking glass. on ungreased cookie sheets. Stir 1 cup sugar into melted chocolate mixture until well blended. Prep. Refrigerate 30 minutes. Shape dough into 1" balls. Invert pan and let cake hang in pan until cool.171 3/4 cSifted cake flour 1/4 tSalt 4 TCocoa 1 TLemon juice 5Eggs. baking soda and salt. 2" apart. Place.
mix well. JAM-FILLED CHOCOLATE SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. nuts and chips. Chocolate Swirl Cheesecake . CHOCOLATE-CARAMEL SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. 3. Sift dry ingridients together and add chocolate mixture alternately with milk. Microwave 1 package (14 ounces) KRAFT Caramels with 2 tablespoons milk in microwavable bowl on HIGH 3 minutes or until melted. 6. chopped 6 oz Peanutbutter Chips Cream margarine and sugar. 2. bake as directed. 4. Drop 2 " apart on ungreased cookiesheet. fill center with your favorite jam. stirring after 2 minutes. Roll in finely chopped nuts in place of sugar. Make indentation in each ball. 7. Beat in egg and cocoa. Fill centers of cookies with caramel mixture. Make indentation in each ball. 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. Bake as directed. Stir in vanilla. Bake in 400 F oven for 8-10 minutes. Drizzle with melted BAKER'S Semi-Sweet Chocolate.172 minutes. 5. Frost with icing if desired.
the remaining butter.Grease baking pan.Sprinkle coconut mixture evenly over top. chopped 1/4 cSugar 3 TButter.Pour into pan.Beat vigorously for 1/2 minute. 1/4 cup sugar and 1 tablespoon of the butter.soft 8 oz size 1/2 cSour cream 4Eggs Preheat oven to 325 degrees 2. 8x8 inches. set aside. refrigerate. stir together coconut.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.Spoon chocolate over batter. Combine over hot (not boiling) water. . nuts. Chocolate Swirl Coffee Cake Yield: 1 Serving 1/3 cFlaked coconut 1/4 cNuts.Bake 20 to 25 minutes. 1/4 cup sugar.173 Yield: 10 Servings 1 cSemi-sweet chocolate ships 1 1/4 cGraham-cracker crumbs 1/4 cButter. cut through batter several times for marbled effect.In a small bowl. Chocolate Syrup Brownies . Pour into crumb-lined pan. cho Stir melted chocolate mixture into first half. the egg and water. with knife.Serve warm. melted 3/4 cSugar 1 tVanilla extract 1/2 cSugar 2 TSugar 2package Cream cheese. c Cool at room temperatute.
(optional) 1 tVanilla Combine sugar. Then fold in the butter and nutmeats. chopped The egg. sift the Stir flour. Chocolate Teacake . and add the sugar a Syrup.Cook and stir over medium heat until mixture comes to a full boil and chocolate is well blended. Let stand 5 minutes. tapioca and salt in saucepan. Makes about 8 servings.174 Yield: 1 Serving 1Egg 1 cBrown sugar. packed 3/4 cHershey's chocolate syrup 1 1/2 cFlour 1/4 tBaking soda 1 ds Salt 1/2 cButter.Add chocolate and instant coffee.Cool for minutes. Cut while warm into small squares. Spread in a well-greased shallow baking tin (9" square). stir. stir in milk and beaten egg.Remove from heat and stir in vanilla. baking soda and salt together.Chill. about 15 minutes. melted 3/4 cPecans or walnuts. bake in a moderate oven (350f) 35 to 40 minutes. and add to the sugar mixture. Chocolate Tapioca Pudding Yield: 8 Servings 1 cSugar 3 TTapioca 1/8 tSalt 3 2/3 cMilk 1Egg 2 oz Unsweetened chocolate 2Instant coffee.
stirring constantly. baking powder. beat until light. remove the pan from the heat at once. Cook the toffee. Bake for 1 hour 10 minutes. Add the egg. add the vanilla and sugar. and 1/2 cup of cream in a large saucepan set over moderate heat.) Quickly mix in . Pour into a greased and floured 7-by-5-by-3-inch loaf pan. alternating with the buttermilk. Stir in the currants and nuts. reduce the heat to low. Stir the mixture until the sugar dissolves completely. if it firms in cold water. which will cause the temperature to drop. Mix in the remaining 1/2 cup cream and the melted chocolate. and cook the syrup. baking soda. (NOTE: Even though the temperature of the toffee may not exceed 230F. Blend in another 1/2 cup of the cream. Cook toffee until the mixture becomes quite thick: A drop of it should firm up quickly in cold water. 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. CORN SYRUP. Add the dry ingredients in three additions. Cream the butter. until the thermometer registers 238F.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. lest it scorch. Insert a candy thermometer. salt and cocoa. 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. Do not over mix. remove and cool on a rack. about 5 minutes. Cool in the pan 10 minutes. stirring frequently. Sift together the flour. pliable ball.water and drained 2 oz Chopped pecans PREHEAT OVEN TO 350F. plumped in warm .
Whipped cream may be served thickly spread on top of cake or in a separate bowl. Sift or sprinkle powdered sugar over top of cooled cake. Cool the toffee completely. Fold gently into chocolate mixture. then pour the toffee into a well-buttered 8-by-8-by-2-inch pan. beating well after each addition. Turn into prepared pan and bake for 15 minutes in middle of -degree oven. separated.176 the vanilla and salt. Wrap each one in waxed paper or plastic wrap. Whip cream. then cut it into 1-inch squares. vanilla and confectioners sugar until soft peaks form. 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. Chocolate Truffles Yield: 1 Serving 1 csemisweet chocolate pieces . sugar and water. Add egg yolks one at a time. In a separate bowl. Let cake cool completely.Melt chocolate and butter in low 200 degree oven for 10 minutes or until chocolate and butter are melted. blend well. Add flour. Chocolate Truffle Cake Yield: 8 Servings 16 oz Semi-sweet chocolate 4Eggs. beat egg whites until stiff.
Beat chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy and lighter in color. butter.(optional) In a microwave-safe 4-cup measure combine chocolate pieces. . and smooth. instead of dipping. Cover and chill about 15 minutes or until mixture holds its shape. or drizzle with melted white baking pieces. stirring after every 30 seconds.coffee liqueur.liqueur. Return to the 4-cup measure.(optional) 1-2 oz melted white baking pieces . or orange juice. .(6 ounces) 1/3 cbutter (no substitutes) 1/4 cmilk 1large beaten egg yolk 2 Trum.2 oz melted chocolate (optional) 48purchased foil candy cups .177 .candy sprinkles or coconut . .or orange juice 1. uncovered. or coconut. place in foil candy cups. Microwave. about 1 minute or until bubbly. and milk. brandy. hazelnut liqueur. orange liqueur. stirring once during cooking. dip in melted chocolate. candy sprinkles. Sprinkle with nuts. Cover and chill about 1 hour or until mixture is cool. Or. Cover and chill about 30 minutes or until firm. . candy sprinkles. Stir in liquor. your friends will think you purchased them at the candy shop. on 100 percent power (high) for 1 to 2-1/2 minutes or until soft enough to stir smooth.amaretto. Comments: These chocolates are so spectacular. evenly thick. Drop from a slightly rounded teaspoon measure onto a baking sheet lined with waxed paper. or coconut. uncovered. roll balls in nuts. Chocolate Truffles Yield: 16 Servings . Gradually stir about half of the hot mixture into beaten egg yolk. Microwave. If desired. stirring occasionally. Makes 48 pieces (about 3/4 pound). kirsch. praline .(optional) 1/2 cfinely chopped nuts. liqueur.
Bake at 350 degrees F. Combine crumbs and margarine. In 1 /2-quart heavy saucepan. Toasted 16 oz Cream Cheese. sugar and vanila.178 6 oz Semisweet chocolate * 4 TUnsalted butter ** 1/2 tVanilla extract 2Egg yolks. 40 minutes. 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. Garnish with whipped cream. additional chopped nuts and maraschino cherries. press onto bottom and sides of -inch spring.Bake at 350 degrees F. if desired. until smooth. In a small bowl. . lightly beaten 4 TUnsweetened cocoa powder *Note: Semisweet chocolate should be coarsely chopped. Add eggs. gradually whisk the warm chocolate mixture into the egg yolks. mixing well after each addition. Blend in chocolate. Shape level tablespoons of the chocolate mixture into balls and then roll them in the cocoa. cool before removing rim of pan.form pan.. mixing at medium speed on electric mixer until well blended.Top with pecans. melt the chocolate and butter over simmering water. stirring frequently.Refrigerate the truffles.Pour over crust. Combine cream cheese. Loosen cake from rim of pan. one at a time. Chill. In a double boiler.Cover and refrigerate until firm. 10 minutes. about 1 hour. Melted 14 oz Carmels ( 1 bag) 5 oz (1 cn) Evaporated Milk 1 cChopped Pecans. Chocolate Turtle Cheesecake Yield: 10 Servings 2 cVanilla Wafer Crumbs 6 TMargarine. pour over pecans. ** Unsalted butter should be cut into small pieces. Remove from the heat and stir in the vanilla..
Loosen cake from rim of pan.Blend in chocolate and liqueur. cook on medium heat until mixture comes to full boil. stirring twice. Refrigerate. Refrigerate 3 hours or until set. Place plastic wrap on surface of filling.Add eggs. mixing at medium speed on electric mixer until well blended. Melted 3 TAlmond Flavored Liqueur 2 cSour Cream 2 TGranulated Sugar Combine crumbs.179 Chocolate Turtle Pie Yield: 8 Servings 1/4 cCaramel ice cream topping 6 oz Graham cracker crust 1/2 cPecans. 10 minutes. one at a time. carefully spread over cheesecake. cool before removing rim of pan. VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for .Bake at 325 degrees F. Increase oven temperature to 425 degrees F.Bake at 325 degrees F.pudding cook and serve . Chill. Combine sour cream and granulated sugar. mixing well after each addition. Combine cream sheese and brown sugar. Garnish with cool whip. Melted 16 oz Cream Cheese. 35 minutes. Stirring constantly..Pour into crust.. Chocolate Velvet Cheesecake Yield: 10 Servings 1 cVanilla Wafer Crumbs 1/2 cChopped Pecans 3 TGranulated Sugar 1/4 cMargarine.Sprinkle with pecans. 10 minutes. Softened 1/2 cBrown Sugar.Cool 5 minutes. chopped 2package 4 oz chocolate . Bake at 425 degrees F. press onto bottom of 9-inch springform pan. Remove from heat. granulated sugar and margarine. Packed 2Large Eggs 6 oz Semi-sweet Chips.variety 3 cMilk Cool whip Spread caramel topping on bottom of crust. pecans. pour over crust.Stir pudding mixes into milk in medium saucepan.
Chocolate Vinegar Cake Yield: 9 Servings 1 1/2 cFlour.Cut into squares. brewed.water mocha chocolate . Frost with Mocha Chocolate Frosting.Pour water over all. 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. and vanilla in a mixing bowl. NOTE. sugar. Try this and I think that you will like it.180 almond flavored liqueur. with an electric mixer set at medium speed. Beat with a wooden spoon until well blended. cocoa.Beat. MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar. cocoa.Pour vanilla into well. baking soda. unbleached. hot 1/2 tVanilla extract Sift the flour. sifted 1 cSugar 3 TCocoa.Cool in pan on rack. baking 1 tBaking soda 1/2 tSalt 1 tVanilla extract 1 TVinegar 5 TButter or regular margarine 1 c.Make 3 wells in the dry ingredients. softened butter. coffee. vinegar into 1 well and melted butter into the third.Bake in a preheated degree F. until smooth.frosting-1 3/4 cConfectioners' sugar 3 TCocoa. Chocolate Waffles-Mix . and salt together into a mixing bowl.Pour batter into a greased 9-inch square baking pan. The vinegar was used to keep the cake from spoiling. baking 3 TButter or regular margarine 3 TCoffee. oven for 25 minutes or until cake tests done.
melted and cooled 2 tVanilla 3/4 cFlour 1 1/2 cSemisweet chocolate chips 1 1/2 cChopped walnuts Vanilla . sugar. Option: Substitute coffee ice cream for the vanilla ice cream and top with Kahlua. . Cake tester will come out almost clean.refrigerated.Mix well. Sprinkle with shaved chocolate. vanilla and beat the mixture lightly until blended.butter. . place 1 Tablespoon vinegar in measuring cup and fi small but batter is not smooth.Top will be light in color and crusty.Pour onto heated waffle baker and bake. chocolate and walnuts.Then add flour. In a large bowl. Yi Chocolate Walnut Pie Yield: 1 Serving 3lg Eggs 1 1/2 cSugar 3/4Stick (6 tablespoons) .ice cream Creme de .fitted into pie pan and . combine beaten eggs.Pour filling into the shell and bake at 350 degrees for 1 hour to 1 hour and 5 minutes.for a 9 inch pie. butter (melted and cooled).cacao Unbaked pastry .181 Yield: 1 Serving 2 cBake it all mix 2Eggs 1 cButtermilk or sour milk* 1/2 tVanilla extract 1 TShortening. melted 1/2 tBaking soda 1/4 cSugar 1/4 cCocoa *To make sour milk. Pie is best served warm with vanilla ice cream and topped with creme de cacao.
let stand 5 minutes. Run a knife around edge of cake. separated 1/4 cWhisky 1 TVanilla essence 200 gDark chocolate. . Beat butter and cup of the sugar in small bowl with electric mixer until light and fluffy. beat until sugar is dissolved. fresh In medium saucepan. Gradually stirin milk. Cool slightly. covered with foil in moderately slow oven 30 mins. line base with paper. Uncover and bake a further 1 hour or until cake is cooked through. cocoa and gelatin. grease paper. sliced Strawberries. Cook over medium heat.Beat in egg yolks. whisky and essence.182 Chocolate Whisky Fudge Cake Yield: 8 Servings 180 gUnsalted butter 3/4 cCastor sugar 3Eggs. until mixture comes to a boil and gelatin is dissolved. then fold in remaining egg white mixture. sliced. gradually beat in remaining sugar. stirring constantly. Bake.Beat in cooled chocolate. fold in sifted flour.Transfer mixture to large bowl. Beat egg whites in small bowl with electric mixer until soft peaks form.Spoon chocolate mixture into prepared tin. stir together sugar. melted 1 cSelf-raising flour Grease deep 23cm round springform tin. beat until combined. 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. Stir quarter of the egg white mixture into chocolate mixture. leave cake to cool in pan.
Melted 2 cGrated. MY NOTE: Excellent Quickbread. Pour intodessert dishes.183 Addyogurt and vanilla. along with nuts and chips. Mashed (2 Medium Bananas) . With a large spoon. Refrigerate 6 hours or until set. Chocolate Zucchini Nut Bread Yield: 2 Servings 1 cSalad Oil 3Eggs 1 tSalt 1/4 tBaking Powder 1 tBaking Soda 2 oz Baking Chocolate. Mix thoroughly. Top with fruit. baking powder and baking soda. Bake at 350F for 1 hr. Sift flour with salt. Chocolate-Banana Freeze Yield: 10 Servings 1Envelope Unflavored Gelatin 1/2 cCold Water 1/3 cSugar 1/4 cCocoa 1 cVery Ripe Bananas. cinnamon. blend gently just until well combined. 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. Very Moist and sweet. stir into zucchini mixture. Spoon into 2 well-greased 9" x 5" pans.
cocoa powder (preferably . sprinkle the gelatin over the water and let stand for 2 minutes to soften. VARIATION: Pour the mixture into a foil lined 7 3/8 X 3 5/8 X 2 1/4-inch loaf pan and freeze until firm. stir the mashed bananas and yogurt and then blend in the gelatin mixture.temperature) 2 cGranulated sugar 3Eggs 2 cSifted all-purpose flour 3/4 cUnsweetened . Fold in the whipped topping. To serve peel off the paper cup. garnish with sliced banana.184 8 oz Vanilla Yogurt.Cook. until the gelatin is dissolved.Stir in the cocoa and sugar.Remove from the pan and peel off the foil.Cut into slices and if desired. Insert wooden popsicle stick and freeze until firm. Remove from the heat and let cool slightly. Thawed In a small saucepan. over low heat. Spoon the mixture into six 5-ounce paper cups and partially freeze.as Vandermint) ------------------CHOCOLATE FUDGE FILLING----------------------/3 cGranulated sugar /2 cHeavy cream /2 oz Unsweetened chocolate tb Light corn syrup tb Unsalted butter ----------------------CHOCOLATE CREAM--------------------------- .Dutch process) 1 1/4 tBaking soda 1/4 tBaking powder 1/2 tSalt 1 1/2 cMilk 1 tVanilla extract 1/4 cChocolate-mint liqueur (such .(1 Container) 1 cFrozen Non-Dairy Whipped Topping.In a medium bowl. stirring constantly. 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 .
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.Blend in the vanilla and liqueur.One at a time. Just before serving.Remove from the oven and set on racks to cool for 30 minutes. tap out any excess flour.Divide the batter between the two prepared pans. baking soda. Sprinkle evenly with the chocolate chips. drizzle the syrup over the top of the cake in a lacy design. or until the mixture thickens.Gradually add the sugar and continue beating until smooth. chocolate and corn syrup in a small heavy saucepan. In a mixer bowl. mixing only until blended. for 2 minutes.Loosen the edges with a knife and unmold.Reduce the heat to low and cook for 10 minutes.Peel off the waxed paper. PREPARE THE FILLING:Combine the sugar.Spread 1/2 cup of the chocolate cream on top of the chips.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.Bring to a simmer over low heat and cook.Transfer the syrup to a small bowl and let cool to room temperature. beat in the eggs until well-blended. to prevent a skin from forming. cream.Set the cakes on a rack and let cool completely. dot the top with the butter and let cool to room temperature. beat the butter until light and fluffy. Refrigerate for up to 3 hours before serving time.Bring to a simmer over moderate heat. stirring constantly. stirring frequently. baking powder and salt.Line two 9-inch round cake pans with waxed paper. stirring once or twice. . about 15 minutes. PREPARE THE CHOCOLATE CREAM: Beat the cream and cocoa until soft peaks form. corn syrup. Add to the egg mixture in thirds. cocoa. sugar and 2 tablespoons of water in a small heavy saucepan. alternating with the milk. stir in the butter until the fudge filling is smooth and creamy. PREPARE THE SYRUP:Combine the cocoa.Gradually add the confectioners' sugar and continue beating until stiff. ASSEMBLE THE CAKE:Cover one cake layer with all of the fudge filling.Remove from the heat.Bake until the tops of the cakes are springy to the touch. Sift together the flour.Use the remainder in a pastry bag to decorate the cake as desired.When cool. 40 to 45 minutes.
Cover loosely and refrigerate 4 hours or over night. combine sugar. Using a fork. butter. or until chocolate is melted and smooth when stirred. Refrigerate until chocolate is firm. immediately sprinkle colored decors or othe toppings on top. The longer the candies sit the juicier the center will be. covered. Drain off excess chocolate by pulling fork across rim of cup. Roll into 1 inch balls and flatten each into 2 inch circle. milk.maraschino cherries with . and extract. Chocolate-Covered Marshmallows Yield: 12 Servings 1 cSemisweet chocolate chips 1 TVegetable shortening 14Marshmallows Colored decors or sprinkles In a 1-cup glass measure. dip cherries into chocolate.Store.186 Chocolate-Covered Cherries Dessert Yield: 3 dozen 2 1/2 cconfectioners' sugar 1/4 cbutter or margarine. Place with stem up on waxed paper-lined baking sheet. dip each marshmallow into chocolate ot over completely. softened 1 Tmilk 1/2 talmond extract 2(8 oz. 45 to 60 minutes. mix well. Refrigerate 1-2 weeks before serving. well drained 2 csemisweet chocolate chips 2 Tshortening In mixing bowl. Melt the chocolate chips and shortening in a double-boiler or microwave-safe bowl.stems. Holding onto stem.Place marshmallows 1-inch apart on a wax pater-lines baking sheet. Wrap around cherries and lightly roll in hands. each) jars . heat together chocolate chips and shortening in a microwave oven on High about 1 1/2 to 2 minutes. . Knead into large ball. Store in a covered container. set on waxed paper to harden. in refrigerator.
place popped corn.187 Variation:CHOCOLATE-COVERED FORTUNE COOKIES Follow directions above. store in tightly covered containers. 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. In saucepan. 2. coarsly chopped . 6. Continue stirring until corn is coated and syrup loses its gloss. 3. add chocolate.thermometer. substituting 12-14 fortune cookies for marshmallows. water.OR walnuts. Add marggarine. Cook over moderate heat to 240 degrees F on candy. Remove from refrigerator 1 hour before serving. corn syrup and salt. 4. stirring constantly with two forks. mix sugar.Leave plain or sprinkle with toppings as desired. Slowly pour hot syrup over popped corn. 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 . in it. when it is melted. Stir in vanilla.
Source: Magazine 1985-1987 Note: the picture of this shows the fudge to be very light in color. corn syrup and salt in a heavy.188 1 tVanilla extract 2Extra-large eggs 2/3 cMilk -----------------------KAHLUA BUTTER---------------------------oz Unsalted butter.chopped Combine the sugar. softened /2 cConfectioners' sugar tb Kahlua have all ingredients at room temperature and place them in the machine. almost like nougat. 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 with the remaining chocolate pieces. but the food processor is definitely easiest. about 5 minutes. boil gently. Cool for 5 minutes. stirring constantly.You can also do this by hand or with a beater. Kahlua butter: place the butter. sugar and Kahlua in a food processor. Pour in the remaining fudge. with the chocolate pieces showing in the middle and on top . Beat in vigorously until the mixture begins to thicken and lose its glossy look. cream. Cool completely on a wire rack. Add the vanilla. Pour half the fudge into a well buttered 8x8x2-inch baking pan. stirring occasionally. milk. Sprinkle evenly with half of the chocolate pieces. until mixture reaches 238F on the candy thermometer or soft ball stage. until the sugar dissolves. Process until smooth. Bring slowly to boiling. Cut into 1. or Sweet Bread.inch squares. and press start. large saucepan. Program for Yeast Bread Light. Remove from heat.
cream the shortening.Combine the flour. uncooked 1 cSalted peanuts Melt chocolate and butterscotch pieces in top of double boiler over hot (not boiling) water. mixing well.Remove from heat.Tb Plus 1 Ts White . sugar and vanilla together until light and fluffy. alternately with the buttermilk.Drop by teaspoonfuls onto waxed paper. baking soda and salt.Bake for 35 to 40 . stirring occasionally. to the creamed mixture.Preheat the oven to 350 Degrees F.Boiling Water 2/3 cVegetable Shortening 1 3/4 cSugar 1 tVanilla Extract 2lg Eggs 2 1/4 cUnbleached All-Purpose Flour 1 1/2 tBaking Soda 1/2 tSalt 1 1/3 cButtermilk Or Sour Milk. blending well. Chocolatetown Special Cake Yield: 12 Servings 1/2 cCocoa 1/2 c. Pour the batter into the prepared pans. Add.Use Dried Buttermilk .Grease and flour two 9-inch round baking 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.In a larger mixer bowl.Vinegar And Enough Milk . Add the eggs and beat until well blended. Chill. stir in oats and peanuts. dividing evenly.189 Chocolate-Scotch Drops Yield: 30 Cookies 6 oz Semi-sweet chocolate pieces 6 oz Butterscotch pieces 1 1/2 cQuick Quaker Oats. . Blend in the cocoa mixture.Or A Mixture Of 1 .
also liberally dusted with 10X sugar.OR pecans PREHEAT THE OVEN TO 300F. or mix them in a food processor fitted with the metal chopping blade for about 30 seconds. with a spatula. carefully loosen them. Frost with One Bowl Buttercream frosting and garnish as desired. inserted in the center. When they are cool.covered rolling pin. With a 1 1/2-inch cutter dipped in 10X sugar. until it is /4-inch thick. Reroll the scraps and cut as many meringues as possible. The baking sheets should be liberally dusted with flour. cut the meringue into small circles. roll the mixture on a board. Transfer them to wire racks.Cool for 10 minutes in the pans then remove the cakes and cool. until cold. comes out clean. Bake them uncovered for 15 minutes. Cool the meringues for about 5 minutes on the baking sheets. room temperature 1 1/2 cSugar 2 tVanilla .190 minutes or until a wooden pick. Beat all the ingredients together at the highest mixer speed for about 1 minute. 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 . store them in airtight containers. The mixture will be about as thick as fondant. well-dusted with powdered sugar. Space the meringues about 1 1/2 inches apart on baking sheets. then. on wire racks. Chunky Triple-chocolate Cookies Yield: 48 Servings 8 oz Semisweet chocolate 3 oz Unsweetened chocolate 1/2 cButter (unsalted) 3Eggs. With a stockinette.
Stir in chips and nuts. Beat in chocolate mix. press onto bottom of 9-inch spring.. Dip one side of cooled cookies in melted chocolate. 5 minutes. sugar and margarine. Melt chocolate with butter in double boiler. Combine flour.Loosen cake from rim of pan. Cool on sheets. softened 1 1/4 cSugar 1/4 tSalt 5Large eggs 1 1/3 cFlaked coconut (3. 2 minutes. cool befor Cream Cheese Chocolate Cake . Coconut Chocolate Cheesecake Yield: 10 Servings 1 cGraham cracker crumbs 3 TSugar 3 TMargarine. melted Preheat oven to 325 F. and vanilla. Drop batter by teaspoonsful 2 inches apart on cookie sheet.191 2/3 cFlour 1/2 cBaking powder 1/4 tSalt 1 1/2 cSemisweet chocolate chips 1 1/2 cWalnuts.5 oz can) 1 cSour cream 2 TSugar 2 TBrandy Combine crumbs. Stir into chocolate mix until just combined. chopped 4 oz Semisweet chocolate. Cool. Beat eggs with sugar until ribbon forms when beaters are lifted(10 minutes). Makes 4 dozen.fo Bake at 300 degrees F. Grease 3 cookie sheets. baking powder and salt in bowl. melted 2 oz Unsweetened baking chocolate 2 TMargarine 16 oz Cream cheese. then on wire racks. Bake 7-8 minutes until barely firm and tops are slightly cracked.
softened 1 cSugar 1/3 cHershey's european style co 2Eggs 1 cDairy sour cream 2 tVanilla extract . Place one layer on serving plate and spread with frosting. and salt together and set aside. beating well after each addition.Cool in pans on racks for 10 minutes. one at a time. Creamy Chocolate Cheesecake Yield: 10 Servings 1 cSalted or unsalted pretzels . with an electric mixer set on high. beating well after each addition.finely crushed 1 TSugar 1/3 cButter or margarine. baking soda.Bake in preheated 350 degree F. Add confectioners' sugar alternately with hot water and chocolate (melted and cooled to room temperature) to cream cheese mixture. Combine cream cheese. Add eggs. Blend 1 T milk into the reserved chocolate mixture for frosting. melted 16 oz Cream cheese. beating well after each addition. sifted 1 1/2 tBaking soda 1 tSalt 6 oz Cream cheese 1/2 cVegetable shortening 2 tVanilla extract 6 cConfectioners' sugar. Remove from pans.Spread batter in 2 greased and waxed paper lined 9-inch round cake pans.Blend until smooth. Beat. cool completely on racks. Blend 1/4 cup shortening into remaining chocolate mixture. Remove 2 cups of the chocolate mixture and cover with plastic wrap. large 3/4 cMilk 1 TMilk Sift the cake flour. oven for 35 minutes or until cakes test done. sifted 1/4 c. Add dry ingredients alternately with 1/4 cup of milk. until light and fluffy.192 Yield: 12 Servings 2 cCake flour.hot water 4 oz Baking chocolate 1/4 cVegetable shortening 3Eggs. Reserve for frosting.Top with second layer and frost sides and top with remaining frosting. 1/2 c shortening and vanilla in a large mixing bowl.
beaten 1 cFlour 1/2 tSalt 1 tVanilla 1cn (16 oz) chocolate syrup -------------------CREME DE MENTHE LAYER-----------------------. stir in butter. Add flour and salt and mix well. Add beaten eggs and blend well.193 Recipe by: Hershey's add Heat oven to 350F. Cool and spread thinly over mint layer. one at a time. leave cheesecake in oven 20 minutes without opening door.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. Cool completely. Creme de Menthe Chocolate Squares Yield: 24. in medium bowl combine crushed pretzels and tbsp sugar. Gradually beat in 1 cup sugar and cocoa. Turn off oven. cover and refrigerate. cool slightly. Blend in vanilla and chocolate syrup. Bake 35 minutes. Remove from oven. blend well. creme de menthe and butter. Bake as directed. Stir in sour cream and vanilla. Prepare cheesecake using recipe above. Spread over cooled brownies. While brownies are cooling. cream sugar and butter. Bake at 350 for 30 minutes. Creamy Chocolate Cheesecake Squares ~ Double ingredients above for pretzel crust. Preheat oven to 350 . Remove from oven. Garnish as desired. Pour into pan. To make glaze. beating well after each addition. Press mixture firmly on bottom of buttered 13/9/x2" baking pan. In a large bowl. make mint layer by mixing together sugar. For crust. Cool in pan. In large mixer bowl beat cream cheese until smooth and fluffy. Bake 8 minutes. melt chocolate chips and butter together until smooth. . Pour batter into greased 9 x 13-inch pan. MD ---BROWNIES--1 cSugar 1/2 cButter 4Eggs. Press mixture on bottom of 9" springform pan. Cool completely. Terria Upshur. Silver Spring. Bake 35 minutes or until edges are set (edges may crack slightly). Add eggs.
6Eggs.Set aside. room temperature. melted -----chocolate chees ecake.*Gently* fold in egg whites (#4). Spoon into serving bowl. . cool. Dark Chocolate and Pumpkin Cheesecake Yield: 12 Servings -----chocolate .Mix in cognac and coffee.fudge. . These brownies freeze well.Remove from 'fridge' about 30 minutes before serving. Beat the egg whites until foamy.Thaw at room temperature for two hours. c ookies* 1 tUnsalted butter.Gradually add remaining 10x sugar and beat until stiff peaks form. beat egg yolks with 1/2 c 10x sugar until light and fluffy. Cut into small squares. set aside. Gently fold cocoa mixture (#1) into egg yolk mix (#3). well-chilled. *Gently* fold in whipped cream (#2). 1 1/4 c10x sugar 3 T10x sugar 2 TCognac 1 1/2 TStrong coffee Melt butter. .pecan cookie crust. In a large bowl. 1 cPecan pieces 6Deep dark chocolate . Whip cream in chilled steel or glass bowl until stiff. Dark and Dense Chocolate Mousse Yield: 10 Servings 3/4 cSweet butter 1 1/2 cCocoa 1 cHeavy cream. stir in cocoa until smooth.194 Chill until ready to serve.Cover and chill overnight.
the flour.195 -8 oz Semisweet chocolate. Place 3/4 pound softened cream cheese. softened 3/4 cGranulated sugar 1/2 tSalt 3Eggs 1 tPure vanilla extract -----pumpkin cheesecake----2 tUnsalted butter. To prepare the chocolate 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. Add 3 eggs one at a time. coat the inside of a 9-by 1 1/2 inch cak Set aside until needed. Remove from the heat and stir until smooth. 3/4 cup sugar. Toast the pecan pieces on a bak Coat the bottom of a 9-by 3-inch springform pan with 1 tsp melted butter. puree 1/4 tGround cinnamon 1/4 tGround allspice 1/8 tGround cloves -----semisweet .into small pieces 1 cGranulated sugar .into small pieces 2 oz Semisweet chocolate cut . To prepare the pumpkin cheesecake. Dark Chocolate Brownies Yield: 16 Servings 2/3 cUnsalted butter 2 oz Unsweetened chocolate cut . softened 3/4 cGranulated sugar 2 TAll-purpose flower 1/2 tSalt 3Eggs 1 tPure vanilla extract 1 cPumpkin. melted 1 lb Cream cheese. broken . and 1/2 tsp Scrape down the bowl. Gently press down The cheesecake can now be released from the spring form pan. Place l pound softened cream cheese.oz pieces 1/4 cBrewed coffee 3/4 lb Cream cheese. Preheat the oven to 325 degrees Fahrenheit. and 1/2 tsp salt in t Keep at room temperature while preparing the pumpkin cheesecake batter.chocolate ganache. . 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. 3/4 cup sugar.
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. or until the brownies feel fairly firm and begin to pull away from the sides of the pan. unsweetened GENOISE 10Eggs. toasted chopped 1Almonds. eggs (one at a time). salt. Heat to lukewarm. vanilla and nuts.Remove from heat. Melt the butter with the four squares of chocolate in a large saucepan over low heat.196 3/4 cLight brown sugar. until stiff. packed 3Jumbo eggs 1 1/2 cSifted all-purpose flour 1/2 tSalt 2 tVanilla 1 1/2 cCoarsely chopped walnuts . additional 12Hazelnuts.Grease a 10" springform . flour. whole MERINGUE LAYER Meringue:Combine egg whites and sugar in the top of a double boiler. sliced. Spread the batter into a well-buttered 9-by-9-by-2-inch baking pan.Pour into mixing bowl and beat about 15 minutes at medium speed. unsweetened 1 TButter. Cut them into large squares. + 2 T 2 TCocoa powder. Cool the brownies in the upright pan on a wire rack for at least 30 minutes. Death By Chocolate Yield: 6 Servings 1/3 cEgg white 3/4 cSugar 2 TCocoa powder. pushing it well into the corners and smoothing the top. stirring often.OR pecans PREHEAT THE OVEN TO 375F. Bake the brownies uncovered for 35 to 40 minutes. Remove the pan from the heat and mix in the granulated and brown sugars.Quickly fold in the cocoa to prevent the meringue from falling. beaten 3/4 cSugar 1 1/2 cFlour.
Fold in the butter.197 pan. one at a time. one at a time. Remove from pan. and grease again.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. Top with the second layer of cake. Combine beaten eggs and sugar in the top of the double boiler.Beat in the egg yolks. Genoise: Grease a 10" x 3" round baking pan. Ganache: Heat chocolate and cream together in the top of the double boiler over simmering water until the chocolate melts. Bake at 250 degrees for 2 hours.Blend well. Pour into a mixing bowl and beat on high speed about 10 minutes. or until the batter forms a ribbon. Place one slice over the ganache and meringue layer.Cool thoroughly. Cut the chocolate Genoise into two 1/4" slices. Heat to lukewarm. Remove pan from the heat and cool.chocolate or chips 6Egg yolks 5 oz Butter. then place almond slices around each hazelnut to resemble petals. Beat the egg whites until soft peaks form. Add the chopped chocolate (or chocolate chips) stirring until completely melted and blended well. starting from the center and working out toward the sides until the bottom is completely covered. Decadent Chocolate Bread Pudding Yield: 12 Servings 1 1/4 cHeavy cream 1/2 cPlus 2 T sugar 10 oz Finely chopped semi-sweet .Pour into the prepared pan and bake at degrees 35 to 40 minutes. 2. Add yolks.Pipe meringue through a pastry bag using the round tube. and remove from the heat. Just before serving. or until the cake springs back when lightly touched and a toothpick comes out clean. room temp. spoon remaining ganache on the cake. Fold in the remaining egg whites. Carefully line the sides of the cake with chopped toasted almonds. Remove from the heat. lightly but thoroughly. line with baking parchment. Allow to cool in the pan. at least four to six hours. Lightly fold a quarter of the beaten egg whites into the chocolate. beating well . reserving the rest of the cake for another use.Sift the flour and cocoa into the batter and fold to combine. line with parchment paper. cut . 3. and grease again. Assembly: Spoon half the ganache over the meringue layer in the pan and smooth evenly over the surface. Cover with about half the mousse.Spoon the remaining mousse over the cake and chill until set. Mousse: Melt chocolate in the top of a double boiler over simmering water. forming a spiral on the bottom of the springform pan. Decorate the top with hazelnut roses by placing the whole hazelnuts evenly around the top of the cake. Chill.
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
Pour pie filling into backed and cooled pie shell and chill 2 to 4 hours before serving. Over medium heat. Store loosely covered at room temperature.beaten Whipped cream or Chocolate . Add nuts. Top with whipped cream or Chocolate Brandy Cream. cream together the softened butter and the confectioners sugar until smooth. Pour evenly over prepared crust. beat cake mix. press remainder firmly on bottom of greased 13 x " baking pan. oil and egg over medium speed until crumbly. sifted 1 1/4 cCocoa powder.Brandy Cream ( see recipe) In the bowl of an electric mixer. Double Chocolate Ice Box Pie Yield: 8 Servings 110-inch pie shell. can 6 oz Chocolate chips. add the sifted cocoa and beat until smooth. Reserving 1 1/2 cups crumb mixture. .201 1/3 cVegetable oil 1Egg 1 cNuts.Beat until smooth. scraping the bottom and sides of the bowl often to ensure even mixing. baked . Top with reserved crumb mixture.Blend in the vanilla and then add the eggs a few at a time. sifted 2 tVanilla 7Eggs.m lk. cook and stir until chips melt. scraping down the bottom and sides of the bowl carefully after each addition. semisweet 1 tVanilla extract ds salt Preheat oven to 350 degrees. chopped 14 oz Condensed (not evaporated) . Cool.& cooled 2 1/2Sticks butter softened . Bake 25 to 30 minutes or until bubbly.On low speed. In large mixer bowl.to room temp (about 2/3 lb) 1 3/4 cConfectioners' sugar. Cut into bars. combine remaining ingredients. In small saucepan.
Firmly Packed 1/4 cSugar. stir until smooth. In a small mixing bowl.chocolate pudding 1/2 cThawed low-cal nondairy . and vanilla extract. Remove from heat. for 8 to 10 minutes. mix together the nondairy topping and the . Add melted chips and egg. brown sugar. remove from cookie sheets. In to each of four 4 oz dessert dishes. 3/4 cup of the mint-chocolate chips.Stir in remaining 3/4 cup of mint-chocolate chips and nuts. cut in half Using milk. Set aside. sugar.In a small bowl. spoon 1/4 of the pudding mixture. combine flour.Melt over hot (not boiling) water.topping 1 TChocolate syrup 1 oz Chopped toasted almonds 2Cherries.Bake at degrees F. beat until creamy. set aside. baking soda and salt. prepare the pudding. Double Chocolate Nut Treat Yield: 4 Servings 2 cSkim milk or nonfat milk 1Envelope (small box) low-cal . Drop by rounded tablespoonfuls onto ungreased cookie sheets. combine butter. Gradually blend in the flour mixture. Softened 1/2 cBrown Sugar. +++ Preheat oven to 375 degrees F. Chopped *Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided in half for this recipe.Cool completely on wire racks. Allow to stand 2 to 3 minutes.202 Double Chocolate Mint Chip Cookies Yield: 6 Servings 1 1/2 cMint-Chocolate Chips. beat well. * 1 1/4 cFlour. cool to room temperature.In a large bowl. Large 1/2 cNuts. Granulated 1/2 tVanilla Extract 1Egg. Unbleached 3/4 tBaking Soda 1/2 tSalt 1/2 cButter.
2g / Chol 8mg Iron 0.8g / Fat 4. Yield: 4 1/2-cup servings. Mono 1.8mg / Sodium 126mg / Calcium 138mg Double Chocolate Souffle Yield: 6 Servings 6 oz Semi-sweet chocolate 1/2 cMilk 1/2 cSugar .203 chocolate syrup. stir in vanila.2g / Fiber 0. Put 1/4 of this mixture on top of the pudding mixtures and set aside.6g (Sat 3g. stirring constantly. Gradually add milk. stirring with a whisk. Pour into a bowl. Sprinkle each dessert dish with 1/4 of the almonds and top with 1/2 cherry. 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. Add chocoloate. cover and chill 2 hours. stir well. chopped 1 tVanilla extract Combine first 5 ingredients in a saucepan. Refrigerate for 30 minutes. Poly g) / Carb 31. Bring to a boil over medium heat.4g. Remove from heat. stirring constantly. cook 1 minute.
Butter a 1 1/2 quart souffle dish and lightly sprinkle with sugar. To prepare cake. and then butter it.Butter the pan.Cover the pan and let it stand for 5 minutes.beat in egg yolks one at a time.Coat the pan with flour. Let cool. about .Remove it from the heat and stir in both chocolates. Double Dark Chocolate Cake with White Chocolate Sauce Yield: 10 Servings ---CAKE--1 cHeavy cream 10 1/2 oz Semi-sweet chocolate chopped . cut a round of wax paper or parchment to fit the bottom of a 9-inch round cake pan. tapping out the excess.in small pieces 5Eggs 1/3 cSugar 1 tVanilla extract --------------------------FROSTING------------------------------oz Semi-sweet chocolate tb Butter.chopped in small pieces cHeavy cream Serves: 8-12 Preheat oven to 350 F. fit in the paper. Serve at once. Pour in souffle mixture.in small pieces 2 oz Unsweetened chocolate chopped .Stir the mixture until it is smooth.Set the bowl over simmering water and whisk the mixture constantly until it is hot. Beat egg whites stiff with salt. stir in milk and sugar. Melt remaining chocolate. Fold remaining whites lightly into chocolate mixture. Bring the cream to a boil in a heavy 3-quart saucepan. about 35 minutes.Set aside.reserve. chocolate coarsely in chunks. separated /2 tb Sugar ---------------------------SAUCE-------------------------------oz White chocolate . softened tb Bourbon Eggs. Combine the eggs. Bake at 350 until puffed and set. uncovered. Remove from heat.204 4Egg yolks 5Egg whites pn Salt Grate **2** oz. sugar and vanilla in a large bowl. Fold in grated chocolate pieces. Fold about /4 of whites into chocolate mixture thoroughly.
Add the bourbon and stir. scoop the frosting gently into a pastry tube fitted with a fairly wide (Number 4) star tube. whisk in the egg yolks. beating until stiff peaks form.Add the cream and stir for a minute. combine the chocolate and butter in the upper part of a large double boiler.Gradually add the sugar. To prepare the sauce. place the white chocolate in the top part of a double boiler over simmering water.Pipe the mixture over the top of the cake. To serve the cake.Gently remove the paper. then cooled to room temperature for serving. then warmed slightly to blend it. then remove it and place on a rack to cool completely. broken .Fold one-quarter of the mixture into the chocolate and blend well.Stir until it is melted. With a whisk. or until a toothpick inserted in the center comes out clean. and it is as thick as a soft meringue. Easy Chocolate Cheese Pie Yield: 1 Serving 4 oz Unsweetened . stir one-third of the egg mixture into the chocolate.Remove the pan from the heat and let the mixture cool for 10 minutes.You can chill the cake for as long as 2 days. Gently fold in the remainder with a rubber spatula.baking c hocolate. Place a slice of cake on the sauce. then high speed until the mixture has tripled in volume.(The sauce can be chilled.Cool to room temperature. Bake in the center of the oven for 50 minutes. let it reach room temperature. which will take about 3 hours. cooled.Chill for at least 2 hours. To prepare the frosting.Pour the batter into the cake pan and smooth the top.Set over simmering water and stir occasionally until they are melted.) To assemble the cake.Stir the sauce.When it is completely cooled.Remove the bowl from the heat and beat with an electric mixer on moderate. about 2 minutes.Place it in a larger pan and carefully pour in boiling water to reach halfway up the sides.205 2 minutes. then pour a small pool onto each serving plate. Beat the egg whites to form soft peaks. one at a time. run a knife around the edge of the pan and invert onto a serving dish. blending until only a few chocolate streaks remain.Let the cake cool for 30 minutes in the water. blending until the whites are barely incorporated.into pie . about 8 minutes.Fold in the remaining whites with a rubber spatula.
beat butter.6 to 8 servings. Blend Makes about 1 1/2 cups of dipping sauce.206 1/4 cButter or margarine softened 3/4 cSugar 3 oz Cream cheese. set aside. Easy Chocolate Dipping Sauce Yield: 4 Servings 8 oz Milk chocolate 1/2 cWhipping cream Hazelnut-flavored liqueur.(optional) In small microwave-safe bowl. Ladyfingers. softened 1 tMilk 2 cFrozen non-dairy whipped . Spoon into prepared crust. Pou Easy Chocolate Fudge . cream cheese and milk until well blended and smooth.) Additional whipped topping --. Serve with additional whipped topping. * *Add the liqueur to taste. if desired. place chocolate. Microwave at HIGH (100%) 1 to 1 1/2 minutes or until chocolate is melted and smooth when stirred. thawed [cool whi 18-inch packaged crumb crust --.(6 oz. In small mixer bowl. Vanilla Wafers. Gradually blend in whipped topping. Refrigerate until firm. Melt the chocolate in a double boiler and allow to cool until tepid. SUGGESTED DIPPERS:Fresh Or Dried Fruit. sugar. Blend in chocolate.topping.
Pour into buttered 13x9 inch pan. Easy Chocolate Fudge Sauce/fondue Yield: 12 Servings 2package Semi-Sweet Chocolate .Especially nice for teachers. Dip pieces of pound or angel food cake. Remove from heat. Cover and cook on high 30 minutes. then wrap as Xmas gifts. cook on low 1 hour longer. combine sugar. Makes approximate 3 lbs. and salt.(2 layers of four. etc. Stir well. stirring constantly.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. magdalenas. marshmallows. Can be re-heated. Stir in vanilla and chopped walnuts. chopped In a large sauce pan. . fruit pieces. cover.Add chocolate chips and marshmallow cream. with waxed paper between layers) into each. cookies. each) 1 1/4 cEvaporated Milk 1/4 cSugar 2 tVanilla Extract 1 TFruit Flavored Liqueur Place all ingredients in cooker. Blend until smooth.Chips (12 oz. then place 8 pieces. then continue boiling slowly for 5 minutes. butter. Cool at room temperature. Bring to a boil. * I line white candy boxes with waxed paper. or 48 pieces. milk.
Easy Chocolate Terrine Yield: 10 Servings 8 oz German sweet chocolate 1/3 cWater 8 oz Pkg cream cheese.Add liqueur to remaining La Creme.chips 2 cWhipping cream. Spread into lined pan.Chill until firm. 1 3 TWater 1 TVanilla extract 1 cSemi-sweet mini chocolate .Pour into the prepared pan and cover.Fold in 3 C of the La Creme. Melt Beat in vanilla and chocolate mixture. Cut terrine into slices and serve with topping mixture. 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. in a large mixing bowl. Stir in milk. line bottom and sides with waxed paper. with a wire whisk. Finely chop the mini chips by hand or in a food processor and set aside. Beat the whipping cream in a large mixer bowl. just until stiff then fold in with the chocolate into the egg mixture.208 Easy Chocolate Sprinkled Ice Cream Yield: 6 Servings 3lg Egg yolks 14 oz Sweetened condensed milk. Unmold and remove waxed paper. blending in the sweetened milk and vanilla. blending well. chilled Line a 9 X 5 X 3-inch loaf pan with foil and set aside. Beat the egg yolks. . about hours.Freeze for 6 hours or until firm.
blending well. mashed ripe 1/3 cButter.Pour the mixture into the prepared pan. melted 1 TLemon juice 1 tVanilla 3/4 cChocolate chips. Mix together flour. Make well in centre of ingredients. semisweet Icing sugar Preheat oven to 350F. . sugar. beating until stiff. Pour into greased 9" square cake pan. cocoa. baking soda and salt. lemon juice and vanilla.209 Easy Double Chocolate Banana Snack Cake Yield: 1 Serving 2 cFlour. Chilled 2 TCocoa 14 oz Sweetened Condensed Milk 1/3 cChocolate Syrup Line a 9 X 5 X 3-inch loaf pan with foil. unsweetened 1 tBaking soda 1/2 t-Salt 3/4 cMilk 1/2 cBanana. sprinkle with icing sugar.Cover and freeze for 6 hours or until firm.Beat with fork till well blended. then fold in the whipped cream mixture. all purpose 1 cSugar 2 TCocoa. about 2 minutes. in a large mixer bowl. Bake in 350F oven for 45-50 minutes or till done.Add milk. banana. Stir in chocolate chips. Combine the sweetened condensed milk and syrup. To serve.Beat the whipping cream and the cocoa together. Easy Double Chocolate Ice Cream Yield: 6 Servings 2 cWhipping Cream. butter. Cool completely.
palce the vinegar. large 1 tVanilla extract 1/2 cMilk ---cinnamon whipped cream--2 cHeavy whipping cream 1/4 cSugar 2 tVanilla extract 1/2 tCinnamon. test done. melted 2 cCold Water Preheat oven to 350oF. Bake 35-45 minutes until done. Pour water over all. sifted 2 tBaking powder 1 tCinnamon. *** Can be halved and placed in a 8 or 9 inch square pan. The third hole is filled with the melted butter. the flour. Make 3 holes in mixture. Sift into an ungreased 9x13 pan. Egyptian Chocolate Cake Yield: 12 Servings 1 3/4 cFlour. ground 1/8 tCloves. unbleached. ground 4 oz Semisweet chocolate 1/2 c. Stir with a fork. brewed strong coffee 1/2 cButter or regular margarine 1 cSugar 2Eggs. In the first hole. ground . mix in flour with a spatula. Combine cocoa and sugar in a small bowl and stir into the flour mixture.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. The vanilla goes in the second hole. baking soda and salt.
soda.Use an electric mixer set on medium speed. Top with second cake layer. beating well after each addition.Cream the butter and sugar together in a mixing bowl. Extra-chocolatly Chocolate-chip Cookies Yield: 30 Servings Preheat Oven to 325~ 20Min . Bake in a preheated 350 degree F. optional ---PER COOKIE:--103Calories 1 gProtein 6 gFat 62 mg Sodium 13 gCarbohydrates 15 mg Cholesterol Preheat oven to 325~. cool completely on racks. place one cake layer on serving plate. and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. cinnamon and cloves together. oven for 30 minutes or until cake tests done. baking powder.Add eggs.The whipped cream frosting was added later but really adds to the recipe. DO NOT overbeat or you will have butter instead of whipped cream.Cook over low heat until the chocolate is melted. one at a time. Beat in vanilla and chocolate mixture. Spread with Cinnamon Whipped Cream.211 Sift the flour. vanilla. With an electric . Combine chocolate and coffee in small saucepan. & salt.Hence the name.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. Refrigerate until serving time. Combine flour.Add dry ingredients alternately with milk to the creamed mixture. CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. stirring constantly.Work Time 50Min . Remove from pans. To assemble the cake. Frost sides and top with remaining Cinnamon Whipped Cream. until they are light and fluffy.Combine cream. Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. NOTE: The original recipe came from a GI who found it in Egypt when he was stationed there. chopped. set aside. Cool in pans on racks for 10 minutes. sugar.Remove from heat and cool to room temperature. beating well after each addition.
Bake until edges are golden.Drop by rounded teaspoonfuls onto prepared cookie sheets. combine flour. 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.Stir in corn syrup and egg whites until blended (dough will be thick and slightly sticky).In large bowl. & beat in flour mixture. Reduce to low speed. cocoa. beat butter. light or dark 3Egg whites Spray cookie sheet with cooking spray. Drop heaping teaspoonfuls onto ungreased baking sheets about 2"s apart. sugar and water together.Bake in 350 F oven . about 12 to 15 minutes. add marshmallows. Cool completely. semi-sweet square 3 TButter 6 TWater 6Marshmallows 1/2 cConfectioners sugar 1 tVanilla Mix chocolate. butter and vanilla. & sugars till creamy. bitter squares 2Chocolate.212 mixer set at medium speed. Beat in vanilla & egg. baking soda and salt. Stir in chocolate chips (& walnuts). Cook about 5 minutes. Beat until thick enough to spread. Fairfax Chocolate Icing Yield: 1 Serving 2Chocolate. Remove from heat. sugar.
Each serving provides: 0 g total fat. Gradually add to dry ingredients. 34 g carbohydrate. Do not overbake. light or dark Confectioners' sugar (opt. 140 Calories. 60 Calories.) Spray 9-inch square pan with cooking spray.213 to 9 minutes or just until set (cookies will be soft when pressed). 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. stir until blended.In medium bowl stir sugar and water until sugar is almost dissolved.If desired. stirring until smooth. g protein. 1 g protein. 13 g carbohydrate.Cool in pan on wire rack. Add egg whites and corn syrup. 0 mg cholesterol.Cool on wire rack. 160 mg sodium Fiesta Hot Chocolate Yield: 4 Servings . 0 mg cholesterol.Makes about 2-1/2 dozen. sprinkle with confectioners' sugar. Each cookie provides: 0 g total fat. Pour into prepared pan.Bake in 350 F oven 35 minutes or until toothpick inserted in center comes out clean.In large bowl combine next seven ingredients.
Add the melted chocolate and coffee. Turn off the heat and let the cake sit in the oven for another 15 minutes. and stir them in until the mixture is smooth.214 1/2 cCocoa 1 TFlour. or until eggs are light in color. milk.Bake the mousse cake in the water bath for 1 hour.Stir in brown sugar.Stir in powdered sugar and vanilla. Packed 4 cMilk 3Cloves. Pour the mixture into a buttered 9" springform pan. and 1 stick cinnamon. Flourless Chocolate Mousse Cake Yield: 8 Servings 6Eggs 1/2 cSugar 1 lb Semi-sweet chocolate.Heat just to boiling over medium heat. In anther medium bowl place the heavy cream and whip it until it is stiff. and beat them together for to 4 minutes. Unbleached 1/4 cDark Brown Sugar. Gently fold the whipped cream into the chocolate mixture. cloves.Place the pan in a baking dish that is half filled with hot water. Add the vanilla and stir it in. remove cloves and cinnamon.Beat with molinillo.Broken In 1/2 2 TPowdered Sugar 1 1/2 tVanilla 1x Whipped Cream 4Cinnamon Sticks Mix cocoa and flour in 2-quart saucepan.Remove from heat. reduce heat.Serve with whipped cream and cinnamon sticks.Simmer uncovered for 5 minutes (DO NOT boil). Remove the cake from the oven and let it cool for 30 minutes. stirring constantly. whole 1Cinnamon Stick. melted 1/4 cStrong coffee 1 tVanilla extract In a medium bowl place the eggs and sugar. . Preheat the oven to 350 F.Pour into 4 cups or mugs. wire whisk or hand beater until foamy.
Frozen Chocolate .3oz) 1/2 cCold skim milk Maraschino cherries. no ge 1/4 cMaraschino cherries. stir until well blended.215 "This is a wonderful. (1. chopped (optional) Line muffine pan with paper bake cups (2-1/2" in diameter) In medium bowl combine cocoa. . almost brownie-like cake. halved Almonds.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. sugar and yogurt cheese. Melt the chocolate first.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. finely 1/4 cSliced almonds 1/2 tVanilla 1/4 tAlmond extract 1Whipped topping. Serve warm or cold in bowls and add 1 scoop of vanilla ice cream in the middle of the pudding and sprinkle with toasted coconut.
cover. Frozen Chocolate-Peanut Butter Pie Yield: 8 Servings 1 1/2 cHeavy cream 4 oz Semisweet chocolate squares . ripe 1/3 cChocolate chips. about 24 hours. discard liquid.Line a non-rusting colander or sleive with a lrg piece of double thickness cheesecloth. vanilla and almond extract. mixture will freeze immediately. 15 to 20 minutes. Wrap in wax paper or plastic wrap and freeze till mixture is set.216 Stir in cherries. 'To make yogurt cheese. spread. cut each crosswise in half. combine topping mix and milk.In small microwavable bowl. Wrap tightly in plastic wrap or in a plastic freezer bag and freeze till firm. Before serving allow to stand at room temp about 5 minutes. place colander over a deep bowl. Frozen Chocolate Banana Pops Yield: 1 Serving 3Bananas.cut-up . 2 hours or overnight. mixture evenly over bananas. Spoon into bake cups. Using a knife. semisweet 1/3 cPeanut butter Peel bananas. Prepare as pkg directs. Gradually fold whipped toppinng into cocoa mixture. almonds. Refrigerate until liquid no longer drains from yogurt. Wrap well and store in freezer. on high 1 1/2 minutes or till chocolate is melted when mixture is stirred. In] small deep bowl. combine chocolate chips and peanut butter. freeze until firm. Heat in microwave oven. Remove yogurt from cheesecloth. Spoon yogurt into prepared colander. Inset a wooden stick into the cut end of each banana piece. Cover. Makes 12 servings.
chilled oz Semisweet chocolate . .Mix all crumbs in bottom of -1/2-inch springform pan. then fold in remaining whipped cream. and peanut butter with an electric mixer on medium until well blended and fluffy. Freeze 1/2 hour. Freeze 1/2 hour.Bake 8 minutes. Meanwhile prepare filling. melted -------------------DARK CHOCOLATE MOUSSE-----------------------oz Semi-sweet chocolate . 1 to 2 mins. Freeze 6 hours or overnight. Whip remaining 1 cup cream until stiff. Frozen Double Chocolate Mousse Yield: 10 Servings ---CRUST--2/3 cChocolate wafer crumbs 1/3 cGraham cracker crumbs 1/4 cUnsalted butter.coarsely chopped tb Unsalted butter For crust:Preheat oven to 350 F. Spread half of chocolate mixture over bottom of Cocoa Graham Crust.Mix with fork until well-blended. Then carefully spread remaining chocolate mixture over top and sprinkle peanuts over surface.follows) 1package (8 oz) cream cheese. beat half of whipped cream into peanut butter mixture until well mixed. .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. until melted and smooth when stirred. chopped Preparation Time: 0:42 1.217 Cocoa graham crust (recipe . Press mixture firmly onto bottom of pan. Let cool slightly. Heat in microwave on High 1 to 1 1/2 mins. or until set. In a small glass bowl. powdered sugar. Spread filling evenly over chocolate mixture in crust. combine 1/2 cup cream and chocolate.softene 1 cPowdered sugar 3/4 cPeanut butter 1/4 cPeanuts. Cut into wedges to serve. chopped tb Frangelico liqueur /3 cWhipping cream. beat cream cheese.Pour butter over. In a medium bowl. Wrap tightly and store in freezer. Transfer pie to refrigerator 1 hour before serving.
Freeze until chocolate sets. Fudge ( Chocolate Butterscotch ) Yield: 36 Servings A super easy fudge to make because the electric mixer does all of the Beating.She combined three different fudge recipes and came up with this fast fix fudge that doesn't require refrigeration. Cover mousse and freeze at least 24 hours. Whip cream in another bowl until soft peaks form.Blend in Frangelico.(Can be prepared 2 days ahead.Run knife around edges of pan to loosen. smooth top. Gently fold in remaining cream. Cover with plastic wrap. Pour mixture into crust. 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. For white chocolate mousse:Bring 3/4 cup cream to boil in heavy small saucepan. An original recipe from a Georgia homemaker.Cool to lukewarm. water.) Cut frozen mousse into wedges to serve. whip 1 1/3 cups cream in medium bowl until peaks form. smooth top.Transfer to medium bowl.Finely chop white chocolate in processor.Gradually add sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. then melted chocolate. about 1 minute.Cool to lukewarm. Cool completely. Stir 2 ounces of semisweet chocolate and butter in heavy small saucepan over low heat until melted and smooth.Return to freezer.Smooth sides of mousse with icing spatula.218 Cool crust on rack. chocolate and butterscotch pieces in 3 quart heavy saucepan.Pour hot cream through feed tube and blend until mixture is smooth. about 30 minutes.Release pan sides from mousse.Gently fold in remaining cream.Using electric mixer. sweetened condensed milk. Freeze until set.Fold 1/3 cream into white chocolate mixture. Pipe chocolate in decorative pattern around edge of mousse.Fold /3 of cream into chocolate mixture. using electric mixer. about 10 minutes.stirring . For dark chocolate mousse:Stir both chocolates in double boiler over barely simmering water until smooth and melted. Pour over dark chocolate mousse. Spoon into parchment cone or pastry bag fitted with small plain tip. beat yolks to blend in large bowl.Freeze until top of mousse sets.Reduce heat and simmer 2 minutes. Stir Frangelico into white chocolate mixture. Cook over medium heat.
milk and corn syrup in a heavy 3-quart saucepan and bring to a boil. Stir in walnuts.Add the butter without stirring and cool to lukewarm. until the mixture boils. Fudge ( Chocolate Chip Peanut Butter ) Yield: 12 Servings 2 cSugar 2/3 cMilk 2 tCorn syrup. stirring constantly.Add the vanilla and peanut butter then beat until the mixture begins to thicken and lose its gloss. to soft ball stage (234F) Remove from heat. Pour hot mixture into bowl. Beat with electric mixer at high speed until mixture starts to thicken.Spread into greased 9 inch square baking pan. While warm. Cool until firm then cut as marked. 1 pk Combine the sugar. Cool and cut in 1-1/2 inch squares. 110 degrees F.Makes 36 pieces.219 constantly. combine butter and vanilla in mixing bowl.Remove from the heat. Makes about 3 dozen squares. light 1 tButter 1 tVanilla 1/2 cPeanut butter 5 3/4 oz Milk chocolate chips. mark into squares. Continue boiling without stirring to the soft-ball stage (243 degrees F on the candy thermometer). Fudge ( Chocolate Marshmallow ) Yield: 6 Servings 1lg Can Evaporated milk 1/4 lb Butter 4 cSugar 2package Chocolate pieces .) Quickly add the chocolate pieces and turn into a X 8 X 2-inch pan. (Watch carefully as this fudge has a short beating time.
1 serving = 1/5milk. 30 calories. Chill until firm.Mix until blended. To serve.220 .Add cocoa and artificial sweetener. Shape into 2 10inch long rolls. Continue mixing with hands until fudge is smooth and shiny. Remove from heat and fold in remaining ingredients. Stir often. Wrap in clear plastic wrap. Refrigerate until firm. If desired add chopped nuts.( 6 Ozs ea) 1/2Jar marshmellow cream Combine first three ingredients in saucepan and cook to 234 deg. Pour into greased 8 X 13 inch pan. Add evaporated milk and vanilla. 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. chopped .F or until it forms a soft ball in cold water. 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. 1/40th bread. Mix until almost smooth and sticky. cut into 1/2 inch thick slices. Remove from bowl and mix in Rice Krispies with hands. and 1/20th fruit exchange. Cut into squares.
then continue boiling slowly for 5 minutes. stirring constantly. milk. Store loosely covered at room temperature CREAMY DARK FUDGE Melt 2 cups of miniature marshmallows with chips and milk.221 In a large sauce pan. then place 8 pieces. Proceed as above.chips 14 oz Can EAGLE BRAND SWEETENED . Cool at room temperature. Add 1 cup milk choco. Makes approximate 3 lbs. peel off wax paper and cut into squares. Proceed as above MILK CHOCOLATE FUDGE Omit one (6 oz) package semi sweet chips. . Microwave on full power (high) 3 minutes. Especially nice for teachers. then wrap as Xmas gifts. Remove from heat. CREAMY MILK CHOCOLATE FUDGE Omit 1 (6 oz) package semi sweet chips. combine sugar.(2 layers of four. Blend until smooth. or 48 pieces. Add 1 cup milk chocolate chips and 2 cups miniature marshmallows. butter. Stir until chips melt and mixture is smooth. Fudge ( Foolproof Chocolate ) Yield: 6 Servings 18 oz Packages semi sweet chocolate . Proceed as above.Spread evenly into wax paper lined 8 or 9 inch square pan. * I line white candy boxes with waxed paper. Pour into buttered 13x9 inch pan. Bring to a boil. with waxed paper between layers) into each. Stir in vanilla and chopped walnuts. (Line bottom and up sides for easy removal) Chill 2 hours or until firm.Add chocolate chips and marshmallow cream. Stir in remaining ingredients. and salt.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.late chips. Turn fudge onto board.
Fudge (Fast Chocolate ) Yield: 25 Squares 1/2 cKaro syrup (light or dark) 1/3 cEvaporated milk 3 cSemisweet chocolate chips 2 tVanilla 3/4 cConfectioners sugar 1 cChopped nuts (optional) ------------------VARIATION . Add 1 tablespoon instant coffee powder and 1 teaspoon ground cinnamon to sweetened milk. In three quart microwavable bowl.Prepare as above. stir in 2 tablespoons white vinegar.With small spatula. With wooden spoon beat until thick and glossy. Refrigerate. swirl fudge to marbelize.Refrigerate. Drop additional 1/3 cup creamy peanut butter over fudge in small dollops and with spatula.PEANUT BUTTER---------------------/3 cChunky peanut butter /3 cCreamy peanut butter Line 8 inch square baking pan with plastic wrap. Variations: Peanut Butter Chocolate .MARBLE FUDGE----------------------/3 cCreamy peanut butter -----------------VARIATION . vanilla and nuts.omit nuts. stir until well blended. combine corn syrup and evaporated milk.Drop 1/3 cup creamy peanut butter over fudge in small dollops. . BUTTERSCOTCH FUDGE Omit chocolate chips and vanilla. Melt 2 (12 oz) packages butterscotch chips with sweetened milk.Spread in prepared pan.Spread in the prepared pan. Stir in chips until melted.Stir in the confectioners sugar. Proceed as above. Variations:Marble Fudge .dash salt.prepare as directed above adding 1/3 cup chunky peanut butter to batter.Proceed as above. spread into prepared pan. Refrigerate two hours or until firm.Microwave on high for 3 minutes. When chips a melted. 1/2 teaspoon maple flavoring and 1 cup chopped nuts.222 MEXICAN FUDGE Reduce vanilla to 1 teaspoon. swirl fudge to marbleize.
84 mg sodium. chocolate. until mixture boils.Stir in pecans. stirring occasionally. 5 gm carbohydrate. Remove from heat. Beat until fudge begins to thicken and loses its gloss. margarine.Cook over medium heat. unsweetened 1 tVanilla extract 1 cWalnuts. 14 gm fat.Serve chilled. Quickly pour into greased 8x8x2'inch cakepan. stirring constantly. milk. softened 2 oz Unsweetened chocolate. sweetner and vanilla until smooth. Add vanilla.Yield:16 servings Diabetic Exchanges:one servings equals 3 fat. Melted and cooled 24Packets aspartame sweetner (equivalent to 1/2 cup Sugar) 1 tVanilla extract 1/2 cChopped pecans In a small mixing bowl.Cut into 16 squares.Cut into squares when cold. Cool to lukewarm (110 degrees). and chocolate in heavy 3 quart saucepan. light corn 2 oz Chocolate. corn syrup. which flattens on removal from water. . until temperature reaches 238 degrees or until a small amount of mixture dropped into very cold water forms a solft ball.Cover and refrigerate overnight.Pour into an 8 inch square baking pan lined with foil. coarsely chopped Combine sugar. Fudge ( Sugar Free Chocolate ) Yield: 4 Servings 16 oz Cream cheese. also 147 calories. Stir in nuts.223 Fudge ( Old Fashioned Chocolate ) Yield: 2 Pounds 3 cSugar 3/4 cMilk 3 TMargarine 2 TSyrup. 3 gm protein. Then cook. 31 mg cholesterol. beat the cream cheese.
1 Bread. 36 mg cholesterol. 10 g fat. Sift flour and 2 Tbsps. self rising flour 1/4 cUnsweetened cocoa 1/3 c+ 2 tsp. sprinkle over the mixture in the casserole. 410 mg sodium. + 2 tsps. combine the remaining 1 Tbsp. 5 gm protein. NOTE: A personal note.224 Fudgy Chocolate Pudding Yield: 6 Servings 1 c+ 2 Tbsp. set aside. Carefully pour hot water over the entire mixture. cocoa and the remaining 2 Tbsps. with an electric mixer. lightly beaten 1/2 tVanilla 1/2 cSkim milk 2 cHot water Preheat oven to 400F. of the cocoa into a medium bowl. spoon into prepared casserole. this is great with vanilla ice cream or chocolate cool whip! Each serving provides: 2 Fats. 2 g dietary fiber German Sweet Chocolate Cream Cheese Brownies Yield: 16 Brownies ---BROWNIE LAYER--4 oz German Sweet Chocolate . In large bowl. Fold into flour mixture alternately with milk.sugar 1/4 cMargarine 1Egg.stick cooking spray. round casserole with non. Spray a 1 1/2 qt. 33 g carbohydrates 116 mg calcium. Bake for -35 minutes. In a small bowl. To serve.. sugar. spoon warm pudding into 6 individual serving dishes. beat 1/4 cup of the sugar and the margarine until light and fluffy. + 1 tsp.. Beat in egg and vanilla. 75 optional calories Per serving: 231 calories.
Stir in nuts. (optional) --------------------CREAM CHEESE TOPPING------------------------oz Cream Cheese. 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. mix cream cheese. Stir until chocolate is completely melted. "Half of this recipe comes from my grandmother.She says.Chocolate Frosting (see recipe) ----------------BITTERSWEET CHOCOLATE FROSTI--------------------Ounces bittersweet chocolate Ounces unsweetened chocolate Ounces sweet butter /2 cPowdered sugar pn Salt ts Vanilla /8 c(1 cup minus 2 tablespoons) -milk Charles Franz requested this cake for his second birthday from Stars' dessert ace Emily Luchetti. Bake at F for 35 minutes or until a toothpick inserted in center comes out almost clean. egg and flour until smooth. Spoon over brownie mixture. softened 2 3/4 cBrown sugar 3lg Eggs 1 1/4 cButtermilk 1 1/4 tVanilla Bittersweet .I grew up eating the chocolate frosting and husband grew up eating the . Stir in eggs and vanilla until completely mixed. sugar. Stir sugar into melted chocolate. Do not overbake. Cool in pan. and the other half from my husband's grandmother.purpose flour 1/4 teaspoons baking powder 1 1/4 tBaking soda 5 oz sweet butter. Mix in flour until well blended. In same bowl. Spread in an 8 x 8" pan. 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 . swirl with knife to marbelize. cut into squares.225 1/4 cMargarine 3/4 cSugar 2Eggs 1 tVanilla 1/2 cAll-Purpose Flour 1/2 cChopped Nuts.
Put the butter and brown sugar in the bowl of an electric mixer. Put the components together and all that's missing is a tall glass of milk. 118 g carbohydrate. making a 3-layer cake. beating well after each addition.Whisk the milk into the powdered sugar. With the paddle attachment. and stir in the dry ingredients alternate with the buttermilk. unmold them by running a knife around inside edge of each pan and inverting onto racks. Fine Crush 1 cGround Toasted Almonds 1/2 cButter. Melted 1/2 cSugar . 6 g fiber. 43 g fat (26 g saturated). cream them on medium-high speed for 2 minutes. When the cakes are cool. 225 mg sodium. Let the mixture cool to lukewarm. Sift together the cake flour. Stir in the reserved cocoa paste and the vanilla. Serves 10 to 12. 11 g protein. Heavenly Chocolate Cheesecake Yield: 10 Servings 2 cVanilla Wafers." Preheat the oven to 350F. until a cake tester inserted in the middle comes out clean. Add the melted chocolate mixture and stir until smooth. baking powder and baking soda.Bake for about 25 minutes. Sift together the powdered sugar and salt into a large bowl. Set aside to cool. Combine the vanilla and the milk. Add the eggs.Butter three 9-inch round cake pans. Decrease speed to low. Whisk together the cocoa and the boiling water in a bowl. all-purpose flour. 1 at a time. BITTERSWEET CHOCOLATE FROSTING: Melt the chocolates and the butter over a pot of simmering water. PER SERVING (frosted):840 calories.226 cake. making a smooth paste. until light and fluffy. 123 mg cholesterol. Fill and frost with Bittersweet Chocolate Frosting. Divide the batter evenly among the 3 pans.
almonds. About .Pour into prepared pan. Melt over hot (not boiling) water milk chocolate chips. softened 3/4 cGranulated sugar 3/4 cLight brown sugar.Set aside. granulated sugar. combine vanilla waver crumbs.227 12 oz Milk Chocolate Chips 1/2 cMilk 1Env. packed 1 tVanilla 2Eggs 2 cHershey's milk chocolate ch 1 cChopped nuts. covering bottom and 2 1/2 inches up the sides. Pour milk into small saucepan. if desired. butter and sugar. Cool slightly. Fold in whipped cream. stirring constantly until gelatin dissolves. mix well. Softened 1/2 cSour Cream 1/2 tAlmond Extract 1/2 cHeavy Cream. Garnish with whipped cream and chocolate shavings. stir until smooth. Unflavored Gelatin 16 oz Cream Cheese. remove rim.Set aside for 1 minute. Set aside.Pat firmly into 9-inch springform pan. beat well. Set aside. beat butter. if desired. Drop by rounded teaspoonfuls onto ungreased cookie sheet. combine cream cheese. and melted chocolate chips. Chill until firm (about 3 hours). In large bowl. Bake 9 to 11 minutes or until lightly browned. Cool completely.Beat in gelatin mixture and almond extract. In large mixer bowl. beating well. Sift together flour. Add eggs. optional Heat oven to 375'. Cook over low heat. Run knife around edge of cake to separate from pan. sour cream. remove from cookie sheet to wire rack. In large bowl. baking soda and salt. brown sugar and vanilla until creamy. Whipped Garnishes * *Garnishes to include whipped cream and chocolate shavings (optional). beat until fluffy. Gradually add flour mixture. sprinkle gelatin on top. Stir in milk chocolate chips and nuts. 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.
Cut into 16 squares (2" X 2"). Stir in flour and walnuts. Pour batter into prepared pan. About 4 dozen bars.Lightly spray 8" square baking pan with light vegetable cooking spray. Add egg substitute. opti Powdered sugar Recipe by: Hershey add * 2 slightly beaten egg whites may be substituted Heat oven to 350^. Cool completely. Hershey's Light Chocolate Brownies Yield: 1 Serving 6 TLight corn oil spread. Bake at 375' for 20 minutes or until lightly browned. * 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 .In medium saucepan over low heat. stir until well blended. Bake 25 minutes or until edges begin to pull away from sides of pan.228 6 dozen cookies.Remove from heat. Add sugar.Cool in pan on wire rack. Sprinkle powdered sugar over top. stir to blend. por Applesauce 1 cSugar 1/2 cHershey's cocoa 1 tVanilla extract 1/2 cEgg substitute. stir in cocoa and vanilla. cut into bars. Pan recipe: Spread batter in greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. melt spread.
Hilary Clinton's Chocolate Chip Cookies Yield: 1 Serving 1 1/2 cFlour 1/2 cSugar. Makes 7 dozen . In bowl. Brush baking sheets lightly with vegetable oil. stir together 1 envelope dry whipped topping mix. stir flour. brown. Beat together shortening. Cool. rolled. Add eggs and beat till light and fluffy. ==============Light CoCoa Frosting============= In small mixer bowl. In saucepan.semisweet Preheat oven to 350F. Cook Time: Cholesterolper serving: 0 Heat oven to 350 degrees. sugars and vanilla in large bowl with electric mixer till creamy. Drop batter by rounded teaspoonsfuls onto baking sheets. Pour evenly into pans. firmly packed 1package Chocolate chips. vanilla extract. Spray two inch round pans with cooking spray. Bake 20 minutes or until wooden pick inserted comes out clean. melt corn oil spread. Add milk. 1/2 Cup cold skim milk. Gradually beat in flour mixture. stir in sugar. Remove to wire racks to cool completely. vinegar and vanilla to mixture in sauce pan. Remove from heat. Combine flour. Cool cookies on sheets for 2 minutes. granulated 1 t-Salt 1 tVanilla 1 tBaking soda 2Eggs 1 cShortening. cocoa and baking soda. salt and baking soda on waxced paper. Refrigerate. old fashioned 1 cSugar.229 6 TExtra light corn oil spread 1 cSugar 1 cSkim milk 1 TWhite vinegar 1/2 tVanilla extract Calories per serving: 160 Fat grams per serving: 4 Approx. . Bake in 350F oven for 8-10 minutes or till golden. Fill and frost top. Beat on high speed of mixer about minutes or until soft peaks form. stir. vegetable 2 cOats. 1 Tbsp Hershey's CoCoa and 1/2 tsp. Add dry ingredients. wisk until well blended. Stir in rolled oats and then chocolate chips.
Shape rounded teaspoonfuls as desired. . Decorate with melted chocolate chips. (1" balls. In large bowl. melted 1/4 cWater 1/2 cSour milk 1 tVanilla Sift flour.230 Holiday Chocolate Butter Cookies Yield: 3 dozen. Add dry ingredients and liquids alternately in small amounts. melted almond bark. 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. cool. candies. Place 1" apart on cookie sheets. 2-3" logs. colored sugars. beat thoroughly. etc.) or use cookie press. combine all ingredients except flour and cocoa. nuts. Add 1/2 cup dry ingredients and blend. maraschino cherries. bake for 7-9 minutes or until set. Bake in greased pan in moderate oven (350) for 40 to 50 minutes. Add beaten yolk and chocolate. Cream shortening with sugar and honey until fluffy. candied fruit. balls flattened. Fold in stiffly beaten egg white. Gradually add flour and cocoa until well mixed (2-3 minutes). soda and salt together. Beat at medium speed until light and fluffy (2-3 minutes). separated 2 oz Chocolate. 1/2 cSugar 3/4 cButter. softened 1Egg yolk 1 tAlmond extract 1 1/2 cFlour 1/4 cUnsweetened cocoa Heat oven to 375F. baking powder. blending after each addition. etc. balls with indentations.
filling each 3/4 full. if desired. remove from pan to wire rack to cool completely. Bake at 350°F for 20 to 25 minutes.231 Honey Chocolate Cupcakes Dessert. or until toothpick inserted in center comes out clean.Chocolate Honey Glaze ----In a small saucepan. baking soda and salt. 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------. Honey Make Mine Chocolate Sauce Dessert Yield: 1 1/4 cups . combine flour. Let cool in pan for 5 minutes. Spread top of each cupcake with Chocolate Honey Glaze. decorator frosting in tubes. Add 1/4 cup honey.Procedure ----In a small bowl. Using electric mixer beat butter until light. Holiday. cocoa. vanilla and milk. mixing until well blended. Spread on cupcakes. Birthday Cupcakes-Decorate with ready-to-spread frosting. Spoon batter into 12 paper-lined or greased muffin cups. gradually add honey. Gradually add flour mixture. remove from heat. ----. set aside. melt 1/2 cup semi-sweet chocolate chips over low heat. Remove from oven to wire rack. stirring until well blended. Beat in egg. assorted small candies or candy sprinkles. beating until light and creamy.
mix well. Cover with waxed paper and microwave on HIGH (100%) 1 minute and stir.Use 1/3 Cup of mixture per cup .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. Stir together until completely melted and smooth. Serve over a handful of minature marshmallows and garnish with a dash of nutmeg. incorporating it gradually as it heats. 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.Then add the half and half or cream slowly.232 1/4 choney 1 csemi-sweet chocolate chips 2 Tbutter or margarine 1 tvanilla In a medium bowl. Makes 1 serving. Microwave 1 to 1-1/2 minutes longer. in a double boiler combine the milk chocolate. Pour into a jar. combine all ingredients. Hot Chocolate .butter and vanilla. Cover with a lid. Keep refrigerated. do not boil.
CHOCOLATE TOPPING: Combine first 3 2Cream cheese packages. Cool 5 minutes. 1 cSugar 1/2 cBisquick mix .233 of boiling water. Pour into a greased 9-inch pie plate. *** ts Vanilla extract * 8-oz packages. * 3/4 cSugar 2/3 cBisquick baking mix 2Eggs 2Semisweet chocolate. scraping bowl often. softened 1 tVanilla 2Eggs 2 oz Melted unsweetened chocolate Cooled.*** 1 tVanilla extract 1/2 tAlmond extract ---------------------CHOCOLATE TOPPING-------------------------Sour cream. 8-oz carton oz Semisweet chocolate square tb Sugar tb Kahula.** 2 TKahula. Impossible Chocolate Cream Pie Yield: 1 Pie 1 cMilk 1/4 cMargarine. Impossible Chocolate Cheesecake Yield: One 9-inch pie. beat at HIGH speed 2 minutes. melted *** Or any other coffee-flavored liqueur Mix all ingredients except chocolate topping in a mixer. cubed and softened ** 2 1-oz squares. Bake at 350^ for 25 minutes or until puffed with a dry center. Chill 3 hours before serving. carefully spread chocolate topping on top of cheesecake.
Cool completely.Put everything in blender for 1 min. separated 1/3 cIrish cream liquer 1 lb Cream cheese 1/2 cGranulated sugar 4 oz Semisweet chocolate .Cool completly and top with whipped cream.Bake for 30 minutes until tests done with knife. Pour into plate.(200 gr package) 1/3 Melted Filling 2Envelopes unflavored gelatin 1/4 tSalt 1 TInstant coffee granules 2 cMilk 4Eggs.Grease pie plate.Cover and blend on high 1 minute.Top with sweetened whipped cream if desired.Place all ingredients in blender container. Irish Cream and Chocolate Cheesecake Yield: 6 Servings 1 2/3 cCrushed chocolate wafers . Bake until no indention remains when lightly touched in center. pour into pie plate.234 Heat oven to 350 F. 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. 9 x 1 1/4". about 30 minutes.
replacing the water once. melt chocolate in double boiler over hot water.When oranges are cool enough to handle. Add water to cove Drain and repeat the process. stirring const Meanwhile. cook gelatin. alternately spoon two mixtures over chocolate crust. Press into 13 x 9 inch glass FILLING.) Jack Daniel's Chocolate Ice Cream .plus extra for rol 2 TFresh lemon juice 5 oz Bittersweet . Scrub oranges well.Beat Transfer 1-1/2 cups of coffee mixture to small bowl and fold in chocolate. salt.Scoop out the flesh and reserve for Let soak for about 4 hours or overnight. and it freezes well too. Let cool. Using large spoon. Use knife to swirl chocolate through Israeli Chocolate-Coated Orange Peels Yield: About 80 candies. Set aside. where they are made from the local J Line a baking sheet with wax paper.In saucepan. . and cut in half. 3Oranges 2 cSugar. combine wafers and butter.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. coffee and milk. Cut each shell in half. CRUST. cut Put all but 1/4 c. In bowl.chocolate. .235 This can be made a day ahead. place in a large heavy saucepan.
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. Jamaican Chocolate Cake Yield: 12 Servings 1 1/2 cSelf-rising flour 1 1/2 tBaking powder 1 tMixed Spice 3/4 cMargarine. split 6 oz Chocolate chips 1/2 cJack Daniel's Whiskey Combine egg yolks and sugar in small bowl until smooth and lemon colored.in pieces Whipped cream Preheat oven to 325'F.236 Yield: 999 Servings 7Large Egg Yolks 1 cSugar 1 cHeavy Cream 2 cCold Milk 1Vanilla Bean. Turn mixture into prepared pan. broken .Slowly add yolks to remianing cream. superfine sugar and eggs. Strain through cheesecloth or a fine sieve. Generously grease a 5-cup fluted or plain tube pan and dust lightly with flour. (165'C. When well chilled. Stir into cream mixture and strain once more. Immediately remove from heat and cool slightly. pour into an ice cream maker. Bake in preheated oven 1-1/4 hours or .). stirring constantly. Sift flour. Remove vanilla bean and add a small amount of cream to the yolks. Stir in whiskey and chill. Beat well with a wooden spoon 2 minutes or 1 minute if using an electric mixer. Melt chocolate over hot water in the top half of a double boiler or in the microwave. baking powder and Mixed Spice into a bowl. milk and vanilla bean in small saucepan over medium heat and bring to boil. Blend cocoa powder with hot water and add to flour mixture. Place cream. stirring briskly. Add margarine.Makes about 1 1/2 quarts.
and cream as needed. to a spreadable consistency. or milk the cheese and butter in your mixer. Add some cream if the stuff gets too dry. Continue adding sugar. for a more bittersweet flavor. Melt chocolate. Sometimes (OK. Remove from heat. Sift or stir 1 cup of the sugar with the cocoa powder and mix into the cheese and butter. spreading to give a smooth even coating.237 until well risen and cake begins to shrink from edges of pan. I will add more cocoa powder to taste Judith Olney's Chocolate Buttermilk Cake Yield: 8 Servings 3 cFlour 1 1/4 cCocoa 1 1/2 tBaking soda 1 1/2 tBaking powder . The exact measurements for the dry stuff is unimportant. Place cake on a plate. Stud top of cake with almonds. softened 4 oz Butter. Carefully turn out cake onto a wire rack and cool. all the time!-). Jeff's Chocolate Cream Cheese Frosting Yield: 1 Serving 8 oz Cream cheese. Let stand several hours. softened 1 cCocoa powder 4 cPowdered sugar 2Cream. Beat well to get all the lumps out. carefully spooon over cake. Pipe (with a pastry bag) whipped cream around bottom of cake. Boil 5 minutes. add rum and discard cinnamon. Spoon syrup over cake and let stand 2 hours. Combine granulated sugar and 2/3 cup water in a saucepan. Add cinnamon and heat gently. stirring to dissolve sugar.
gradually adding 3/4 c 10x sugar until stiff. Sour Cream Filling: Beat 3/4 c heavy cream. Chill two hours before serving. baking soda. or until a straw comes out clean. IV. 1/3 the filling.Grease 3 round. Put remaining frosting on sides. split each in half (see note at bottom.Add cooled chocolate mixture.Stir with a wire whisk over low heat until smooth.You will need to slice the excess off *after* chilling. Line bottoms with greased wax paper. Note: The cakes must be well-chilled before assembly. baking powder and cinnamon. After 1 hour in 'fridge'. slowly mix in buttermilk mixture. put in 'fridge'. beat until stiff. Mix in buttermilk and coffee (dissolve coffee in an equal amount of hot water first. Construction: Build layers from the bottom up as follows: Cake. and freeze immediately.If the cake tops rose during baking. Sift together flour. Repeat above twice. for total of six layers.) Wrap each layer in wax paper or plastic wrap. II.) Cream 1 1/2 c butter with the sugar until light and fluffy.Bake about 35 minutes.The Cake: Preheat oven to 350 degrees F. 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 . but *before* splitting into layers. Remove to racks to cool.Add 1/2 c 10x sugar and remaining (1/2 c) cocoa. the layers will not stack well. 9" cake pans. or they will disintegrate under their own weight during assembly. Chocolate Sour Cream Frosting: Melt remaining (1/2 c) butter. add remaining (1 1/2 c) x sugar until soft peaks form. Beat remaining (1 1/2 c) heavy cream. cool. 3/4 c cocoa.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.) III. 2/3 c frosting.Beating on low speed. Add the eggs one at a time until thick. Fold in remaining (3/4 c) sour cream.After they are cooled. Set aside in 'fridge' (covered.Beat 'til well blended. Gently fold in 3/4 c sour cream. cake.
sugar. m ---crust :--3 oz Good-quality milk chocolate 3 TSweet butter 1/4 cGround hazelnuts 1/4 cCrushed cornflakes prepare the cheesecake mixture: In a large mixing bowl with a paddle attachment cream together the cream cheese. and sour cream. Pour into greased and floured Bundt or tube pan. blend flour. Add the milk chocolate mixture back into the cheesecake mixture and stir until completely blended. but you might want to dust on a little powdered sugar. Cool and set aside. Stir in flavorings. softened 1 lb Granulated sugar 1 cSour cream 7lg Whole eggs 1/2 cKahlua 4 oz Good-quality milk ch ocolate. Kahlua Milk Chocolate Cheesecake Yield: 10 Servings ---cheesecake :--1 lb Cream cheese.In a medium-size bowl combine the eggs and Kahlua. Cool another 30 minutes before removing from cake pan.239 .German sweet chocolate 1/4 cWater 3/4 cMilk 1 tVanilla 1/2 tAlmond extract. scraping down the sides of the bowl after each addition. scraping down the sides of the bowl often. To bake the cheesecake:Preheat the oven to 300 F.Once the cream cheese mixture is softened and lump free. one at a time. Add flour mixture alternately with milk to creamed mixture in electric mixer. and I developed this recipe. Cool pan on cake rack for 20 minutes. Another popular item when I was catering. Bake the cheesecake until the center is . filled halfway with water). whisking constantly to create a smooth mixture. then slowly whisk in a little of the cheesecake mixture. In separate bowl. Cream butter and sugar in large bowl of electri mixer. Lisa.such as godiv. whisking them together. Then loosen around with silver knife. This cake really doesn't need a frosting.Butter a round springform pan. Add melted chocolate. Bake in 325 degree oven for one hour and fifteen minutes. Blend well.In another medium-size bowl place the melted milk chocolate. add the eggs in 3 parts. Stir chocolate in 1/4 cup water over low heat until melted. opt. .Pour the mixture into the teflon pan and place in a water bath (a pan holding the cheesecake pan. Add eggs. My daughter. creaming well after each egg. baking powder and salt with a fork.
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. Spread the mixture on the cooled peanut butter pie. Cool slightly. If desired. combine all but the optional ingredients and melt them in the top of a double boiler until the chocolate melts. Blend 1/3 cup of the whipped cream into the peanut butter mixture. whip the cream cheese until fluffy. Chill or freeze until ready to serve. and fold in the hazelnuts and cornflakes. decorate the top with crushed peanuts and white and dark chocolate shavings before serving. For the filling. starting from the center and working out. Place back in the refrigerator and allow to set overnight. Whip the cream and vanilla until firm. To serve: When ready to serve. Fill the pie shell. . Fold this mixture into the remaining whipped cream until totally blended. and chill in the freezer for at least 20 minutes. crush the wafers and pat the crumbs into a greased 9" pie pan.Take the cheesecake out of the refrigerator and pour the milk chocolate crust on top. remove the cheesecake from the refrigerator and take it out of the springform pan. Remove from the water bath and let the cake cool completely. about 1 1/2 hours. 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.240 solid. and melted butted. pressing evenly ont the bottom and sides. Slowly mix in the sugar. Then chill in the refrigerator.Remove from the heat. For the topping. peanut butter. To prepare the hazelnut crust:In a double boiler melt the milk chocolate and butter and stir until completely dissolved. smooth the top.
While the yolks are beating. This mousse can be poured into small individual serving dishes or into 1 larger dessert dish. 5.241 Kit's Chocolate Mousse Yield: 12 Servings 18 oz Semisweet chocolate 2 cHeavy cream. When it is fully incorporated. around 5 minutes. then add the remaining cream. VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe. Sprinkle on the confectioners' sugar and beat until you have firm peaks. all purpose . Stir until smooth. place the 4 egg whites in a clean copper or stainless steel bowl and whisk. add the liqueur and vanilla. Chill for 4 hours. Beat until eggs are thick and lemon colored.Separate 4 of the eggs and set the whites aside. Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer. softened 1 cSugar. whip the cream until it forms medium-stiff peaks. Marbled Double Chocolate Cheesecake Squares Yield: 20 Servings 1/2 cButter. then pipe whipped cream on top. Chill at least 4 hours before serving. 2.) The mousse may be frozen for up to 2 weeks. Remove from the freezer and let it sit in the refrigerator overnight before serving. until the whites start to stiffen. softened 16 oz Cream cheese. then fold in the whites until just blended. light texture. 3. Do not overbeat or the mousse will lose some of its smooth. 4. While the chocolate cools. add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. then fill it with the mousse. divided 2Eggs 1/4 tSalt 2 tVanilla extract 1 cFlour. well chilled 6Egg 2 TConfectioner's sugar 2 TCreme de cacao 1 TVanilla extract Melt the chocolate over hot water. Let it cool until only warm. preferably by hand. Working quickly. (Chilling it overnight intensifies the flavor.
melted Recipe by: Unknown Heat oven to 350 degrees F. Pour 1 cup of topping-flavored batter over dough.krispies 1 cChopped macadamia nuts Red candy.Top with the red jelly candies. gradually add butter to mixture. such as . over flavored batter. Beat cream cheese and remaining 1/2 cup sugar until smooth. 1/2 cup sugar and salt until smooth.Gently pour vanilla batter.chocolate 2 cCocoa krispies or rice . Add eggs and vanilla. mix 1 cup batter with topping.chocolat e 12 oz White (or "almond bark") . Note: Get creative with the toppings so it really looks like pizza. In a small mixing bowl. Line 8 or 9 inch square baking pan with foil. lift from pan using foil edges. 1/4 cup at a time. gently swirl with knife or spatula for marbled effect. . In seperate bowl.242 1/2 cHershey's chocolate topping 1/4 cHershey cocoa 1/4 cSemi-sweet chips. blend well.To serve. stirring until well blended. set aside. Garnish as desired.red jelly rings. Stir together flour and cocoa. Bake to 40 minutes or until cheesecake is firm and top is slightly puffed. cut into squares. About 20 squares.Coll completely in pan on wire rackl refrigerate.Drop tablespoons of reserved flavored batter over top. Spread this on a pizza pan or round serving platter. It should be thin and evenly spread. beating until soft dough is formed. extending edges over side of pan.Stir melted chocolate into remaining flavored batter. I somet pepper) and what ever I can find. 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. Press dough onto bottom of prepared pan. This will kind of look like melted cheese. Melt the remaining white chocolate and drizzle it all over. Maui Chocolate Pizza Yield: 12 Servings 12 oz Semi or bittersweet . beat butter.
except to us! .. Add the sifted flour. unbleached. baking 3 tBaking soda 1/2 tSalt 1 1/2 cMayonnaise or salad dressing 1 1/2 cSugar 1 1/2 c.chocolate frosting. Mixture should be very thick and sticky. or until slices are light brown. packed 3 THalf and half or light cream 3 TButter or regular margarine . 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.) Mayonnaise Chocolate Cake Yield: 16 Servings 3 cFlour. Cut into slices while still warm and return to the oven for another 5-10 minutes. sifted 1/3 cCocoa. vanilla and almond extracts. and mix well. Add the walnuts and the chocolate chips.cold water 1 1/2 tVanilla extract fluffy . Shape into two loaves and place on either side of a cookie sheet. 1 cBrown sugar.. oil and eggs. mix together the sugar.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. baking powder. Bake at 325F for 30-35 minutes and then remove from oven.
sugar substitute and cinnamon. stir to mix.loses sweetness when heated. 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 .Beat with electric mixer at medium speed until blended. dry place up to 8 weeks. and butter in a saucepan. cocoa. semisweet 1/2 tVanilla extract Sift together flour. FLUFFY CHOCOLATE FROSTING: Combine brown sugar.Mix well. serving 113 calories.Beat with electric mixer at high speed until of a spreading consistency. . 14 g carbohydrate. Remove from heat. set aside. until mixture comes to a boil.244 1/3 cChocolate chips. light cream.Boil 1 minute.Pour batter into greased 13 x 9 x 2-inch baking pan. each 8 oz. 413 mg potassium milk exchange.Add 2/3 cup boiling water. Add dry ingredients to mayonnaise mixutre. baking soda and salt. cocoa powder. stirring constantly. about 2 minutes. 4 g total fat. For each serving. 120 mg sodium. oven 40 minutes or until cake tests done.Frost with Fluffy Chocolate Frosting.Combine mayonnaise and sugar in a mixing bowl. For cocoa mix. in a storage container combine dry milk powder. Stir in chocolate chips and vanilla. Cut in squares.Gradually beat in cold water and vanilla. beating until well blended. Cool in pan on rack. place 1/3 cup of the cocoa mix in a mug. 1/2 fat Mile-High Chocolate Cake . 4 mg cholesterol. 2 g saturated fat.Cook over medium heat. Bake in preheated 350 degree F.Makes 9 servings. 8 g protein.Cover and store in a cool.
hot water 2 tBaking soda 1/2 cVegetable shortening 2 cSugar 2Eggs. sifted 1 cButtermilk ---cocoa frosting--1/2 cButter or regular margarine 1 oz Baking chocolate 1 lb Confectioners' sugar. and chocolate in the top of a double boiler. Bake in a preheated 350 degree F. vanila. until light and fluffy. Pour in the chocolate mixture. cool completely on racks.245 Yield: 16 Servings 1/2 cCocoa. To assemble cake. Top with second cake layer and spread a layer of frosting.Add flour alternately with the buttermilk to creamed mixture beating well after each addition. COCOA ICING: Combine butter. Beat in vanilla and cocoa mixture. cool to room temperature. oven for 25 minutes or until cakes test done. Sift confectioners' sugar into a large mixing bowl.Cream the shoretening and sugar together in a mixing bowl. one at a time. Top with third cake layer and frost sides and top with remaining frosting. sifted 1Egg white. Pour batter into 3 greased and wax paper lined 8-inch round cake pans. Blend until smooth. Add milk to make frosting of a spreading consistency. and lemon juice. stir until melted. using an electric mixer set on medium speed.Add eggs. beating well after each addition. unbleached. Spread with Cocoa Icing. Make a well in the center and add egg white. Cool in pans on racks for 10 minutes. hot water and baking soda in a small bowl. large 1 tVanilla extract 1 tLemon juice 3 TMilk Combine cocoa. place one cake layer on serving plate. baking 1/2 c. using an electric mixer set at medium speed.Let stand while mixing other ingredients. 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 . large 2 tVanilla extract 2 1/2 cFlour. Remove from pans.Remove from heat. Place over hot water.
MINI CHIP CHEESECAKES:Omit melted chips . Mocha Chocolate Cheesecake . heavy saucepan combine chocolate chips.Add eggs and vanilla. beat cheese until fluffy. press equal portions on bottom of prepared cups. In a large.conde 3Eggs 2 tVanilla Heat oven to 300^.proceed as above. roasting pan. corn syrup and butter. cocoa and butter. Stir together crumbs.Bake 20 minutes or until set. Cool completely. softened.246 Chips In a large. pour over popcorn toss well to coat. melt 1 C. Store in an airtight container for up to two weeks. ~* If cooking spray is used. mix well. Paper-line or spray with cooking spray~* 30 muffin cups. Spoon batter into cups. remove with narrow spatula. Cool. melted 2 cHershey's mini chips semi-s 24 oz Cream cheese. combine popcorn and nuts. Make 2 1/2 dozen. refrigerate. Bake in a preheated 300 degree oven for 45 minutes stirring frequently. stirring constantly. 3-8o 1cn Eagle brand sweetened . sugar. Top with remaining chips. Makes about 14 cups. cool baked cheesecakes. Refrigerate leftovers.Gradually beat in sweetened condensed milk and melted chips until smooth. In small saucepan over low heat. Cook over medium heat until mixture boils.In large mixer bowl.Freeze 15 minutes. greased. 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. chips.
Dissolve coffee in 2 tablespoons hot water.Bake for 12 minutes. Preheat oven to 450. softened 2 cHeavy cream.9 inch 8 oz Semisweet chocolate 24 oz Cream cheese.247 Yield: 1 Serving 1Graham cracker pie 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. Cream cheese and sugar together until light and fluffy. Run knife around Makes 1 9-inch Cheesecake . melted chocolate.Beat in eggs and flour. whipped 12 oz Seimi sweet choc.Add the coffee. Melt chocolate over low heat. combine milk and instant coffee.Remove from heat and cool slightly. Mocha Chocolate Chip Cheesecake Yield: 10 Servings 2 1/4 cGraham cracker crumbs 2 1/3 cButter.chips * 1/2 cMilk 1Env.Remove from oven and cool.Pour mixture over crust. combine grham cracker crumbs. sprinkle gelatin on top Fold in whipped cream and remaining 1 cup of little bits chocolate chips. Pour into prepared pan. vanilla and cream to the cheese mixture and beat until thoroughly blended. turn oven down to 300 and bake for one hour. 1 cup little bits chocolate ch In small saucepan.Chill until firm (about 2 hours). crack the door open and leave the cake in the oven for another hour. .Turn off the heat. melted ** 4 tInstant coffee 16 oz Cream cheese.Cool crust and grease sides of pan. 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.
baking powder. stirring only once until combined and evenly moist. Add flourmix. Line 12 muffinpans with paper liners or spray with Pam. 2. mashed(1 banana ) Preheat oven to 400 F. or until cereal softens.Mix in the baking powder. 7.Mix thoroughly. Bake for 25 minutes or until muffins are lightly browned. . 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. cocoa powder and sugar. 5. or when the tops are lightly browned. Muffins ( Chocolate Chip ) Yield: 12 Muffins 3 TShortening 3/4 cBrown sugar 1 oz Tofu. In a medium bowl.salt. mixing well after each addition.Beat well. Combine cereal and milk in large bowl and let stand 2 minutes.Slowly blend in the water. 6. stir together flour. salt & cream of tartar. Spoon batter into oiled muffin tins. Spoon batter in muffin cups.Stir in the chocolate chips. 4.Add the tofu.Add the flour a cup at a time. Add egg or substitute and oil to cereal.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. 3.Bake in a preheated 350F oven for 20 to 25 minutes. Stir in banana.
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. divided /3 cPeanut butter. baking powder. Combine the boiling water. milk. + 2 Tbsp /4 c Peanuts. chopped Egg whites ts Vanilla cHeavy cream. salt and sugar. melted --------------------------FILLING------------------------------/3 cChocolate chips. stirring constantly.Add the egg. Sifr together the flour.Water. shortening.Fold in the walnuts. whipped . creamy /3 cSugar. Nutter Butter Chocolate-Peanut Butter Pie Yield: 8 Servings ---CRUST--14Nutter Butter peanut . light.Blend until just moistened. sour cream and melted chocolate mixture. . beaten 1/3 cShortening.Set aside. melted 1/2 cMilk 1/2 cSour cream 3/4 cChopped walnuts 1/2 cChocolate chips Preheat the oven to 400 degrees F. chocolate chips and butter and melt over low heat.butter sandwich cookies. divided tb .Fill paper lined muffin tins full with batter. sprinkle with remaining chocolate chips and bake for about 20 minutes.crushed 3 TButter. semi-sweet tb Corn syrup.
COOL. Gradually add 2 Tbsp sugar. glossy peaks form when the beaters are slowly lifted. Pull a knife across the lines at 1 inch intervals. Beat in the vanilla and continue beating until stiff. Meanwhile combine the peanut butter. Press into bottom and up sides of a 9" pie plate.250 Prepare the crust by combining cookies and butter. Pour into a bowl and stir in the peanuts. beating well after each addition. Then fold in the peanut butter mixture. 3 Tbsp corn syrup. stirring constantly until the sugar is dissolved and the mixture is well blended. Wrap securely in aluminum foil. 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. Combine the chocolate chips. blend until just mixed. 1 Tbsp at a time. 1/3 cup sugar. Beat the egg whites until foamy. Fold the egg white mixture into the whipped cream. Return to the freezer and CONTINUE FREEZING 8 HOURS OR OVERNIGHT. Add the remaining ingrediants except the marshmallows.Top with the remaining filling. 1 Tbsp corn syrup and 1 Tbsp water in the top of a double boiler. FREEZE UNTIL FIRM. add marshmallows. . Drizzle half of the chocolate mixture over the filling. Remove from heat and COOL WELL. Cook over medium heat. Pour half of the peanut butter mixture into the crust. and 3 Tbsp water in a 2 quart saucepan. CHILL UNTIL SET. Drizzle the remaining chocolate in parallel lines over the filling. Bake for -20 min. using an electric mixer at high speed.Remove from the freezer 10 minutes before serving. Cook over simmering water until the chocolate melts and the mixture is smooth.
Cool in pans on racks for 10 . Beat.Nestles 1/2 cChopped Nuts 1 tVanilla Extract In heavy gauge saucepan.Beat with an electric mixer.Add Mint-Chocolate chips. set on medium speed.Chill until firm. stir until chips are melted and mixture is smooth.Add remaining 1/3 c of buttermilk and eggs. sifted 1 1/4 cSugar 1/3 cCocoa.Bring to a FULL ROLLING BOIL over medium heat. Pour into foil-lined 8-inch square pan. sugar.251 Nutty Chocolate Mint Fudge Yield: 12 Servings 7 oz Marshmallow Cream. stirring constantly.whipped cream--1 cHeavy whipping cream 2 TSugar 1 tVanilla extract Sift the cake flour. combine marshmallow cream. baking soda and salt together in a large mixing bowl.Add nuts and vanilla extract. at medium speed. Cut into 1-inch squares. 2/3 c of the buttermilk and vanilla. evaporated milk. baking 1 TInstant coffee 1 1/3 tBaking soda 3/4 tSalt 2/3 cVegetable shortening 1 cButtermilk 1 tVanilla extract 2Eggs. large sweetened . Old World Chocolate Cake Yield: 12 Servings 1 1/2 cCake flour.Remove from heat. instant coffee.Pour batter into 2 greased 8-inch round cake pans.Add the shortening. about 2 hours. cocoa. for 2 minutes. (1 jar) 1 1/2 cSugar 2/3 cEvaporated Milk 1/4 cButter 1/4 tSalt 1 1/2 cMint-Chocolate Chips. butter and salt. sugar.Bake in a 350 degree F preheated oven for 30 minutes or until cakes test done. for 2 more minutes.
peanut butter. pkg. Frost cake with remaining Sweetened Whipped Cream. Top with second cake layer. (If you do. Bake for 8 to 10 minutes or until edges are set but centers are still soft. Combine flour and baking soda in small bowl. and vanilla in chilled bowl. SWEETENED WHIPPED CREAM: Chill mixing bowl and beaters. Stir in morsels.DO NOT overbeat. Drop dough by rounded tablespoon onto ungreased baking sheets. Beat butter. Remove from pans. Refrigerate until serving time.5-oz. Spread with Sweetened Whipped Cream.or margarine.) 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 . sugar.Morsels Granulated sugar Preheat oven to 375° F.) NESTLÉ® . Beat in egg. remove to wire racks to cool completely. at high speed. Cool on baking sheets for 4 minutes. until soft peaks form and mixture is of a spreading consistency. Beat with electric mixer. softened 1/2 ccreamy or chunky peanut .TOLL HOUSE® Milk Chocolate .butter 1/2 cgranulated sugar 1/2 cpacked brown sugar 1 tvanilla extract 1large egg 1 3/4 c(11. and completely cool. Press down slightly with bottom of glass dipped in granulated sugar. you will have butter.252 minutes.Place one cake layer on serving palte. Gradually beat in flour mixture.Place cream. granulated sugar. Comments: Everyone will love this classic cookie combination of peanut butter and chocolate! . brown sugar and vanilla extract in large mixer bowl until creamy.
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. Makes about 2 dozen sandwich cookies. pressing down slightly. In small saucepan over very low heat. Blend cocoa. Cool slightly. melt peanut butter chips and 3 tablespoons softened butter. divided 1/4 cLight corn syrup 1Egg 1 tVanilla extract 2 cPlus 2 TAll-purpose flour. Add corn syrup. Peanut Butter Chocolate Rice Krispie Treats Yield: 1 Serving 2 cSugar . Refrigerate both batters 5-10 minutes or until firm enough to handle. roll in additional sugar. with wooden spoon. baking soda and salt.256 Yield: 24 Servings 1/2 cReese's peanut butter chips 3 TPlus 1/2 cButter or margarine softened . stir in remaining 2 tablespoons flour and peanut butter chip mixture. Cool completely. divided 2 tBaking soda 1/4 tSalt 1/2 cHershey's cocoa 5 TButter or margarine. egg and vanilla. blending well. melted Additional sugar 24lg Marshamllows Recipe by: unknown Heat oven to 350'F. Remove from heat. remaining 1/4 cup sugar and melted butter into remaining batter. Microwave at MEDIUM (50%) 10 seconds or until marshmallow is softened. Remove 1 /4 cups batter and place in a small bowl. In large mixer bowl. Serve immediately. Place 1 marshmallow on flat side of 1 chocolate cookie. beat remaining /2 cup softened butter and 1 cup sugar until light and fluffy. add to butter mixture. Place on ungreased cookie sheet.and divided 1 1/4 cSugar. Combine 2 cups flour. Bake 10-11 minutes or until set. place a peanut butter cookie over marshmallow. blend thoroughly. Roll both doughs into 1" balls. remove from cookie sheet to wire rack. Repeat with remaining marshmallows and cookies.
10-11 minutes for a crisp cookie. Bake -9 minutes for a chewy cookie. cool. Beat butters and sugar until fluffy. Press morsels into bar mixture lightly with spoon. stirring until well blended.Remove from heat and pour hot mixture over cereal.chips (12 oz) Heat oven to 375'F.Spread in a greased 9x12x2 inch pan. baking soda and salt. uncooked 1package Semisweet chocolate . 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. Beat in egg and vanilla. Makes 4-1/2 dozen cookies. Add combined flour.Add peanut butter and cook. Stir in oats and chocolate chips.When cool. cut into bars and store at room temperature. . store tightly covered.257 2 cCorn syrup 18 oz Peanut butter 8 cRice Krispies 6 oz Butterscotch morsels 6 oz Semi-sweet chocolate chips Bring sugar and syrup to a boil. Drop by rounded tablespoonfuls onto ungreased cookie sheet. remove to wire rack. Mix quickly and thoroughly. Sprinkle butterscotch and chocolate morsels over top. mix well. Cool 1 minute on cookie sheet.
egg. Drop by teaspoons on ungreased cookie sheets about 2" apart. Cool cookies for 5 minutes on cookie sheet before removing them and cooling them on a rack.chopped 1package . .Flavor NESTLÉ NESQUIK Syrup 3/4 cpacked brown sugar 2 tvanilla extract Powdered sugar Preheat oven to 350° F. and peanut butter until soft and fluffy. Mix butter.Chocolate pieces.) Chocolate . Peanutty Chocolate Bread Pudding Dessert Yield: 15 Servings 10 cFrench bread cubes 1 c(6 oz. Grease 13 x 9-inch baking dish. stir in dry ingredients.semisweet Preheat oven to 375'F. oz.HOUSE Peanut Butter . and vanilla.& Milk Chocolate Morsels 4large eggs 3 1/2 cmilk 1bottle (22 fl.firmly packed 1Egg 1 tVanilla 1 3/4 cFlour.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.) NESTLÉ TOLL . Stir in sugars. fold in pecans and chocolate pieces. Bake in a preheated oven for 8-10 minutes. or until edges of cookies are lightly browned.sifted 1/2 tBaking soda 1/2 cPecans. shortening.all-purpose.
Cook 3 minutes. Pecan-chocolate Chip Pie Yield: 6 Servings ---DOUGH--1/2 lb Butter 1/2 lb Cream cheese . Sprinkle with powdered sugar before serving. pour over bread mixture. Remove and cool slowly but dont chill. Beat eggs in large bowl.dark sweet 2Egg yolks 2 TRum or Sherry Place pear halfs in baking dish. sugar and vanilla extract. Chocolate sauce. Serve with warm chocolate sauce.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. Beat egg whites with 6 tbs sugar until stiff and spread over pears. Place in 250 oven bake until brown. Cool slightly. 45-60 minutes. boil juice and sugar 5 minutes until sugar is melted. Fill centers with cherries and almonds mixed together.259 Place bread cubes in prepared baking dish. Nesquik. Stir in milk. Pears Au Chocolat Yield: 4 Servings 4Large or 8 small 1/2's . Sprinkle morsels over bread. Melt in chocolate add yolks-beaten. Add liquor and pour hot sauce around edge of pears. Bake for 60 to 65 minutes or until knife inserted near center comes out clean.
) NESTLÉ TOLL .Chocolate .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. corn syrup. Remove the dough.TOLL HOUSE Semi-Sweet . Reduce speed to low and add the flour. Uncooked dough can be frozen up to two months. FOR FILLING: MIX PECANS AND BUTTER in a small saucepan over medium heat and cook until butter turns a golden color.) frozen . Remove from heat and set aside.pieces 2 Tbutter or margarine (we . divided 1large egg. Roll out to make a . total) . Place on the middle rack of a preheated 350F oven and bake until the center of the pie is set. about 35 to 40 minutes.Morsels.recommend LAND O LAKES® .25 oz. In a mixing bowl combine eggs.Baking Bar.260 2 tVanilla 2 cFlour --------------------------FILLING------------------------------. brown sugar and vanilla.HOUSE Milk Chocolate . Chill one hour before using. form into three balls and wrap in plastic wrap. Grease 2 baking sheets. Freeze uncooked balls of dough or freeze dough in pie tins. Mix until just incorporated. Unfold one pastry sheet on lightly floured surface. Pour this filling into the pie crust and sprinkle with the chocolate chips.puff pastry sheets. Petit Pain Au Chocolat Dessert Yield: 8 Servings 1pkg. Mix until smooth and then mix in the pecans and butter. CREAM CHEESE and vanilla together in a mixer or processor. beaten 1bar (2 oz.Butter) 1 cpowdered sugar 2 Thot water Preheat oven to 350° F. Makes three 10-inch pies. Remove from the oven and let the pie cool before serving.NESTLÉ . broken into . molasses. thawed 1 c(6 oz. (17.
melted 3/4 cMilk 1 tVanilla 1/3 cBoiling water Sift flour once. remove to wire racks to cool completely. then delicately drizzled with a sweet chocolate icing. stir. one at a time beating well after each. adding additional water. Pineapple Chocolate Cake Yield: 1 Serving 2 1/3 cCake flour. Brush top of each pastry with beaten egg. measure. Place on prepared baking sheet about 2 inches apart. Add egg and egg yolks. if necessary. Bake for 15 to 17 minutes or until puffed and golden. Add flour alternately with milk. sifted 2 1/4 tBaking Powder 3/4 tSalt 1/2 tSoda 2/3 cButter or shortening 1 1/4 cSugar 1Egg. add sugar gradually. Press edges to seal. a small amount at a time. Melt baking bar and butter in small. croissant lovers will enjoy this puff pastry filled with milk chocolate morsels and baked until golden brown. Repeat with remaining pastry sheet. Microwave at additional 10. IL. Comments: A finalist in the 2000 Share The Very Best Recipe Contest. Cut into 4 squares. this recipe was submitted by Constance Ipema of Orland Park. Stir in sugar. then add boiling water. Add chocolate and blend. and sift together three times. add baking powder salt and soda. Cream butter thoroughly. stirring until smooth. Brush edges lightly with beaten egg and fold squares to form triangles. beating after each addition until smooth. beating quickly and thoroughly Bake in two greased deep 9-inch layer pans in moderate oven (350 degrees F) 30 to 35 minutes. Spread Pineapple Fluff Frosting (see recipe) between layers and on top .261 10-inch square. stirring until icing is smooth. Place 2 tablespoons morsels in center of each square. or until done.to 20-second intervals. Cool on baking sheets for 2 minutes. For simple elegance in the morning or evening. Drizzle icing over pastries. Add water. unbeaten 2Egg yolks. and cream together until light and fluffy. Add vanilla. microwave-safe bowl on HIGH (100%) power for 30 seconds. unbeaten 3 oz Unsweetened chocolate.
and 1 teaspoon almond extract. beat until fluffy.) 25 minutes. Grease and lightly flour three 8x1-1/2-inch round baking pans. beating on low to medium speed . or until done. . .softened (no substitutes) 1recipe Caramelized Pistachio . Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. baking powder. Add the 2 cups sugar. Stir together flour. in slow oven ( 325 degrees F.baking bars 1 1/2 tvanilla 1/2 talmond extract 1 cbutter. 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).262 and sides of cake. 1 teaspoon vanilla. This cake may be baked as follows: bake about 2/3 of batter in greased pan. remaining 1/3 of batter may be baked in 15 greased medium cup-cake pans in moderate oven (350 degrees F.softened 2 csugar 1 tvanilla 1 talmond extract 1 cbuttermilk or sour milk 6large egg whites 1 1/2 ctoasted chopped pistachio . Alternately add flour mixture and buttermilk or sour milk. 8x8x2 inches.shards (optional) Preheat oven to 350 degrees F.nuts 2 tfinely shredded orange peel 1/2 csugar 2 Tall-purpose flour 6large egg yolks 1 1/2 cmilk 16-ounce package white . Double recipe for three 10-inch layers. ) 45 minutes. and baking soda. set aside. or until done. set aside.
Fold in the pistachio nuts and the orange peel. shaking skillet occasionally to heat sugar evenly. stirring as needed with a wooden spoon.263 just until combined. Gently fold beaten egg whites into batter. Let cool thoroughly on foil. whisking constantly. and 1/2 teaspoon almond extract. In a medium mixing bowl. Cool in pans on wire racks for 10 minutes. Cook 2 minutes more. Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling. beating on low speed after each addition until combined. 1-1/2 teaspoons vanilla. Line a cookie sheet with aluminum foil. lifting slightly as you pull. gently pull caramel mixture as thinly as possible. return entire mixture to saucepan. Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean. Add white baking bars. Thoroughly wash and dry beaters. reduce heat to low. When sugar begins to melt. set aside. Let stand at room temperature for 30 minutes before serving. Break into pieces. Cook for 2 minutes more or until sugar is melted and lightly golden. Add cooled baking bar mixture. stir until smooth. Makes 12 servings. Let stand for 1 minute. Remove cakes from pans and cool thoroughly on wire racks. one-fourth at a time. Remove pan from heat. cool to room temperature. Just before serving. Cover surface with plastic wrap to prevent skin from forming. Spread between layers and over cake. Beat mixture with a wire whisk until combined. Transfer mixture to a bowl.Caramelized Pistachio Shards ----Preheat oven to 350 degrees F. Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy. Stir in 1/2 teaspoon hot water. If desired. Pour batter into prepared pans. Immediately pour over nuts on hot baking sheet. Let cool for 1 minute. Cook over medium heat until bubbly. Serve immediately or cover and store cake in the refrigerator for up to 3 days. beat egg whites until stiff peaks form (tips stand straight). using a decorating bag fitted with a star tip. Bake in preheated oven 6 to 8 minutes or until lightly toasted. Pour La France Chocolate Decadence . Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl. top with Caramelized Pistachio Shards. ----. Sprinkle 1 tablespoon chopped pistachios onto prepared foil. Remove from heat. place 1/3 cup sugar in a heavy 10-inch skillet. Remove from heat. Gradually beat hot milk into egg mixture with the wire whisk. coat foil with nonstick cooking spray. add egg yolks. pipe decorative lines along the edges and down the sides of the cake. Meanwhile. Using two forks. Heat over medium-high heat until sugar begins to melt. store tightly covered. if desired. Do not stir.
and dry ingredients. Bring to boil. or use nonstick pan. Cool slightly. Carefully fold in chocolate mixture. Put all ingredients in small saucepan. spoon whipped cream on top of sliced Chocolate Decadence. approximately 7 minutes. Whip eggs with electric mixer until they reach full volume. Refrigerate until serving time. yogurt. Add applesauce. Mix until combined. Melt chocolate in double boiler. A toothpick inserted will come out covered with batter. . turn off heat and add oil. (Thaw if frozen) Granulated sugar to taste 2 teaspoons liqueur such as Grand Marnier or Chambord or dry Marsala. Lower speed and continue beating until well incorporated.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. Pour mixture into baking pan and bake for 20-25 minutes. 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. Beat egg whites on high with sugar until very fluffy. melted chocolate. Cool completely to room temperature before removing from pan. Set aside. stirring constantly. Sift together flour and cocoa powder. Cool and serve chilled. vanilla extract.Set aside to cool. The center of the mixture will feel firm and not liquidy when touched lightly. Spray 9 x 9" baking pan with oil and wipe off excess. Bake in preheated 325 degree oven 30 minutes.Pour batter in inch cake pan that has been greased and lined with wax paper or parchment paper. When melted. To serve. Cut into bars.Be careful not to overbake. not clean. sugar and flour. Then top with a spoonful of Raspberry Sauce Raspberry Sauce 8 oz fresh or frozen raspberries.
265 Pronto's Phyllo-Wrapped White Chocolate Cheesecake Yield: 12 Servings 1/2 lb White chocolate. adding more water if needed.NESTLÉ® . until set and lightly br 6.TOLL HOUSE® Semi-Sweet . use a mixer on low speed and ble Set in a pan. oven. Quick Chocolate Fudge Sauce Dessert. Brush each dessert with additional melted butter. Bake ina 350 F. Place on a baking shee Transfer to dessert plates and decorate with fruit purees.CARNATION® Evaporated Milk 2 c(12-ounce package) NESTLÉ® . and pour in hot water until it reaches halfway up the pan. 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. Sauce Yield: 2 1/2 cups 1 1/2 c(12 fluid-ounce can) .Chocolate Morsels 2 tvanilla extract .
Cook over low heat. stir in flour. By hand. semi-sweet chocolate chips and vanilla make a creamy chocolate sauce that's great over ice cream or brownies. 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. stirring frequently. Comments: Evaporated milk. baking soda and salt.266 Combine evaporated milk and morsels in medium. heavy-duty saucepan. sugars. water and eggs together in a mixing bowl. Drop by teaspoonfuls 1 1/2" apart on cookie sheets. vanilla.Bake at 375 F for 8 minutes. Serve warm as a dipping sauce for fresh fruit or spoon over ice cream or cake. stir in vanilla extract. Stir in raisins and chocolate chips. Remove from heat. until morsels are melted. Raspberry Chocolate Swirl Cheesecake Yield: 1 Serving -----crust----- . Store remaining sauce tightly covered in refrigerator.
dollop with about half of chocolate mixture on top. divided 1 1/2 tVanilla. melted -----filling----24 oz Cream cheese.In small bowl.40 wafers) 1/4 cCocoa powder 1/4 cPowdered sugar 1/4 cUnsalted butter. divided 3Eggs. Press mixture onto bottom of 9-inch springform pan.Pour half of raspberry mixture into pan. stir together cocoa and remaining 1/4 cup sugar. Add eggs. remaining 1/2 teaspoon vanilla and 1 1/2 cups cheese mixture. Beat cream cheese.Repeat with remaining mixture ending with chocolate dollops on top. melted .softened 1 3/4 csugar 2large eggs 3 oz unsweetened chocolate.Add oil. at room temperature 1/4 cCocoa powder 1 TVegetable oil 2/3 cRed raspberry spread . softened 1 cSugar. . Reduce oven temperature to 250 and continue baking for 55 minutes. blend well. FILLING: Preheat oven to 425.Combine crumbs. beat until well-blended. 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). and sugar and stir in butter. cocoa.Bake -10 minutes and cool.Bake 10 minutes.and cooled 1 tvanilla 1 1/4 cwater .Gently swirl with knife.(seedless) 3 TFlour Preheat oven to 350.267 1 1/4 cVanilla wafer crumbs (about .Add raspberry spread and flour to remaining cheese mixture and blend well. 3/4 cup sugar and 1 teaspoon vanilla until smooth.
Spread with about 2/3 cup Raspberry-Chocolate Frosting. Beat in chocolate and vanilla. baking soda. set aside. Top with last cake layer.liqueur . Add sugar. If desired. Pipe remaining frosting on top of cake. Bake in the preheated oven for 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. on serving plate. Place another cake layer. Place one cake layer. just until combined. Add eggs. large 1 cVegetable oil . Stir together flour. Grease and lightly flour two 9x1-1/2-inch round baking pans. Makes 14 servings. garnish with raspberries. beating on low speed after each addition. Red Beet Chocolate Cake Yield: 16 Servings 1 3/4 cFlour. Cool cake layers in pans on wire racks for 10 minutes. cut side down.or framboise (optional) 1/2 cseedless raspberry jam 1recipe Raspberry-Chocolate . and salt in a mixing bowl. Cool cake layers thoroughly on racks. one at a time. cut side up. set aside. spread with half of the raspberry jam. Remove cakes from pans. beating well after each addition. spread with remaining jam. on top of frosting. spread evenly. cut side down. Add the dry mixture and the water alternately to beaten mixture. Comments: Impress your friends and family with this 4-layer decadent dessert at your next holiday gathering. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.Frosting 1 cfresh raspberries (optional) Preheat oven to 350 degree F. Pour batter into the prepared pans.268 3 Traspberry . baking powder. unbleached. cut side up. sifted 1 1/2 tBaking soda 1/2 tSalt 1 1/2 cSugar 3Eggs. Frost top and sides with all but 3/4 cup of the remaining frosting. Top with second cake layer. beat until well-mixed.
Cool in pan on rack. Cream butter. set aside. then mix in chocolate and nuts. Bake 15 minutes. pureed 2 oz Unsweetened chocolate.Beat with an electric mixer set at medium speed for 2 minutes. sifted *Melt and cool the 2 1-oz squares of baking 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.Beat in the beets. Gradually add dry ingredients. Pour into greased 13 x 9 x 2-inch baking pan. Sprinkle with confectioners' sugar. sugar and salt together until light and fluffy. Rich Chocolate Caramels . * 1 tVanilla extract Confectioners' sugar. eggs. cooled chocolate. (coarsely . beating well after each addition.269 1 1/2 cBeets. Combine sugar. Gradually beat in flour and baking soda.chopped) 3/4 cMacadamia nuts. Beat in vanilla and eggs. and oil in a mixing bowl. (coarsely . and vanilla. melted 3/4 cWhite chocolate. ++++ Sift together the flour. oven for 25 minutes or until cake tests done.chopped) PREHEAT OVEN TO 350F. baking soda and salt. Bake in a preheated 350 degree F. Cover and let stand overnight to improve flavor. Drop by teaspoonfuls onto a greased cookie sheet.
Makes about 1-1/2 pounds.1 oz each 2 TButter or margarine cut . pumpkin. corn syrup. combine vanilla wafer crumbs. Bring to boil. In medium bowl. If desired. Quickly stir in butter and vanilla just until blended and butter melts. packed 1/2 cCorn syrup 1/2 cHalf-and-half 2Sq. and cinnamon. stirring occasionally. Cool.270 Yield: 1 Serving 1 cGranulated sugar 1 cBrown sugar. crushed 1 cAlmonds. dry place. Pour into well-greased x8x2" pan. and coffee liqueur. sifted *Note: Apple juice may be substituted for coffee liqueur if desired. Dust with remaining powdered sugar just before serving. top each square with pecan half or almond slivers. . sifted 2 tCinnamon 6 oz Chocolate chips (semi-sweet) 1/2 cPumpkin (canned) 1/3 cCoffee liqueur 1/4 cPowdered sugar. Wrap individually in plastic wrap or foil. Store in cool. Blend in chocolate. ground almonds. Rich Chocolate Pumpkin Truffles Yield: 48 Servings 2 1/2 cVanilla wafers. stirring to melt chocolate and dissolve sugar. half-and-half and chocolate in large heavy saucepan. until syrup reaches 248F on candy thermometer (firm-ball stage). toasted & ground 1/2 cPowdered sugar.in pieces 1 tVanilla Place sugars. the 1/2 cup powdered sugar. Form into 1-inch balls. cut in small squares. Remove from heat. Chill. unsweetened chocolate . Reduce heat to moderate and continue cooking.
271 Roma's White Chocolate Bread Pudding Yield: 12 Servings -----the pudding----6 cHeavy cream 2 cMilk. Roughed-Up Chocolate Chip Cookies Cookies. dark. Combine the whole eggs and the egg yolks in a large bowl. white. combine the flour. In a small bowl. and baking soda. Diabetic. broken Small pieces 4Eggs 15Egg yolks 1Bread. for garnish In a large saucepan. To serve: You can either serve the bread pudding warm. Drop by rounded teaspoonfuls onto ungreased . spooned right out of Makes 12 servings. Beat in the eggs. Low Carb Yield: 48 Servings 2 1/4 cwhole-wheat flour 3/4 cunprocessed uncooked wheat . granulated 10 oz Chocolate. bran. heat the whipping cream. whole 1 cSugar. white. In a large bowl. Stir in the nuts and chocolate. Gradually add the flour mixture to the large bowl. french 24" loaf -----the sauce----8 oz Chocolate. cream the butter and sugar. Dessert. Remove from heat. broken Pieces 1/2 cHeavy cream 1 oz Chocolate. mixing well. milk and sugar over medium he Add the white chocolate pieces and stir until melted.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.
sprinkle unflavored gelatine over cold milk.272 cookie sheets. Pour into medium serving bowl or individual cups. Add chocolate and process at high speed until completely melted. Beaten 1 tVanilla Extract 1/4 cMilk 1/4 cCocoa 2 cFlour. Satin Chocolate Mousse Yield: 4 Servings -Karen Thackeray 1 tUnflavored gelatine 1/4 cSkim milk. about 1 minute. Unsifted . chill until set. cold 1/2 cSkim milk. Variation: After chilled. 255 mg sodium. let stand 2 minutes. about 2 hrs. heated to boiling 1/4 cSemi-sweet chocolate chips 8 oz 1% cottatge cheese 1/4 cSugar 1 tVanilla extract In blender. cubed angel food or pound cake. whisk until smooth and serve as a dip or pour over fresh fruit. 3 mg cholesterol Schokoladenpretzel (Chocolate Pretzels) Yield: 8 Servings 1/2 cButter Or Margarine 1/4 cSugar 1Egg. Bake for 8 to 10 minutes. about 2 minutes. 4 g fat. Large. Add remaining ingredients and process at high speed until blended. Unbleached. calories. Add hot milk and process at low speed until gelatine is completely dissolved.
Place one cake layer on serving plate. sour cream. Spread with Sour Cream / Chocolate Frosting. Make 2 dozen.When pretzels are cool. unbleached.Mix cocoa and confectioners' sugar. Gradually stir in butter and vanilla. vanilla. 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. vanilla.Beat with an electric mixer at low speed. and milk.Top with second cake layer. Mak frosting in a small bowl. Place pretzels on greased baking sheets.Using 2 T dough.Chill dough until firm enough to handle (about 30 minutes).Mix into butter mixture until thoroughly blended. leaving 1-inch tails. Remove from pans and cool completely on the racks. Sour Cream Chocolate Layer Cake Yield: 12 Servings 2 cFlour. large 1 c. Bake at 350 degrees F. sugar.273 -----------------------COCOA FROSTING---------------------------TCocoa /4 cConfectioners' Sugar TButter Or Margarine. thin with milk. Pour batter into 2 greased and waxed-paper lined -inch round cake pans. Oven for 35 minutes or until cake tests done.Beat in the egg.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. scraping bowl occasionally. Bake in a preheated 350 degree F. scraping bowl constantly. Flip the loop down over the crossed ends. SOUR CREAM/CHOCOLATE FROSTING: Combine the . roll a rope about 12 inches long between your hands. eggs. water and chocolate (melted then cooled). for 1/2 minute.If frosting is too thick.Sift cocoa and flour. Cool in pans on racks for 10 minutes. baking soda.Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in diameter by crossing the ends. Increase speed to high and beat an additional 3 minutes. Press firmly into place. baking powder. for about 10 minutes.Add shortening.Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting. spread with Cocoa Frosting. and salt into a large mixing bowl. Melted /2 t Vanilla Extract Cream 1/2 cup butter and the sugar until light and fluffy.
NOTE: I have seen reference to people having trouble with their layer cakes and how they rise. and sour cream in a mixing bowl.274 softened butter or margarine. and bake in a preheated 350 .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. Put the starter in a large bowl. Grease and flour two 9-inch round cake pans. pour in the batter. blend well. which will be thin. 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. in the order given. A mild chocolate butter cream frosting is nice with this cake. Add chocolate which has been melted and cooled and vanilla. it's almost as easy as a boxed cake. . oven for about 30 minutes.at least one hour. then finish cooling the layers on wire racks. Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife. or until the layers test done when poked with a toothpick.It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate.This sourdough chocolate cake falls in that category. Then add the rest of the ingredients.Do not frost until the cake is completely cold. 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. cover loosely and allow to stand at room temperature until active and bubbling -. Allow to cool about 10 minutes before removing from pans.Beat until smooth. Place the trimmed side down (layer should be upside down). Then frost between layers and place the other layer on right side up and finished frosting. Also the trimmings are great eating just plain for the cook or for the kids. beating well after each addition.Try this little trick when making this cake. The cake will have pulled away from the sides of the pan.
baking 2 tBaking soda 1 tCinnamon. unbleached.Beat in boiling water. cinnamon and salt. one at a time.) Pour batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan. beat egg whites until soft peaks form. using an electric mixer at medium speed. Strawberry-Filled Chocolate Cake Hearts Yield: 14 Servings .boiling water chocolate . large 1 cConfectioners' sugar. butter. beating well after each addition. baking soda. sifted Sift together flour. set aside. large 1 tVanilla 1 cApplesauce 1 cButtermilk 1/3 c. until egg white mixture is glossy and stiff. Remove from pan.fluff frosting-2 oz Unsweetened chocolate 1/2 cConfectioners' sugar. Bake in preheated 350 degree F. 2 T at a time. Cut in squares. CHOCOLATE FLUFF FROSTING: Melt chocolate over hot water.softened 1 tVanilla 2Egg whites. Gradually beat in 1 c sifted confectioners' sugar. sifted 1/2 cCocoa. beating well after each addition.275 Spiced Chocolate Applesauce Cake Yield: 16 Servings 2 1/2 cFlour. Cool 10 minutes in pan on rack.Add eggs. When cake is cooled. Blend together confectioners' sugar. using an electric mixer at high speed. melted chocolate and vanilla in a bowl and beat until smooth. oven for 1 hour or until cake tests done.Cream together the shortening and sugar in a mixing bowl until light and fluffy. Cool to room temperature. (Batter should be thick.Fold in chocolate mixture into the beaten egg whites. spread with Chocolate Fluff Frosting. ground 1 tSalt 3/4 cVegetable shortening 2 cSugar 2Eggs.In another bowl. Add dry ingredients alternately with buttermilk to creamed mixture.Blend in vanilla and applesauce. cool on rack. sifted 1/4 cButter or margarine.
Fold 1/3 of egg white mixture into chocolate mixture. discard remaining cake. beating until stiff peaks form. Beat egg whites in a large bowl until foamy. and carefully peel foil away from cake. stirring until blended. or until a toothpick inserted in the center comes out clean. Bake for 25 minutes. Spoon batter into prepared pan. set aside.Set aside. remove pan. Sugar Free Chocolate Banana Cream Pie Yield: 1 Serving ---FILLING--1package Sugar free chocolate .pudding 2Bananas 2 1/4 cMilk . Carefully fold in remaining egg whites and 1/4 cup flour. room temperature 1 tPowdered sugar. and another cake heart. 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. Coat foil with nonstick cooking spray. baking powder. sifted. Sprinkle hearts with powdered sugar. using a 2 1/2-inch heart-shaped cookie cutter. 2 tablespoons sliced strawberries. Spoon about 1 tablespoon Chocolate-Orange Sauce onto a dessert plate. Cool in pan for 30 minutes. baking soda and salt in a bowl. stir well. divided 3/4 cSugar. separate . Invert pan onto a baking sheet.Line a 15 x 10-inch jelly roll pan with aluminum foil. add to dry ingredients. sifted 1 3/4 cStrawberries. Make a well in the center of the mixture. Add 1/4 cup plus 2 tablespoons sugar. plus 2 tSugar. plus 1 TCake flour. allowing foil to extend beyond ends of pan.Combine water. toss well. Combine 3/4 cup flour. cocoa. top with a chocolate cake heart. sifted. thinly sliced Choc-orange sauce. Combine sliced strawberries and remaining 2 teaspoons sugar in a small bowl. 1/4 cup plus 2 teaspoons sugar.recipe Preheat oven to 325 degrees.276 1 cCake flour. oil and vanilla. dust with 1 tablespoon flour and set aside. spreading evenly to the sides of the pan. Cut cake into 28 hearts.Repeat procedure with remaining ingredients. 1 tablespoon at a time.
6 to 8 servings. 1/4 cup topping and vanilla until blended. garnish with whipped topping if desired. remaining 1/2 cup topping and hot water. Top with Cool Whip. combine remaining 1/4 cup milk. butter. Then mix pudding with milk and spread over bananas. Slice banana over crust. Use Sugar free instant chocolate pudding mix. Sprinkle remaining 1/2 cup chips over surface. Triple Chocolate Pudding Cake Yield: 1 Serving 1 cBiscuit mix 1/2 cSugar 3/4 cMilk. spread evenely in prepared pan. . Press in pie plate with metal spoon. chpped 1 tVanilla 1 cHershey's semi-sweet choco 3/4 cHot water Whipped topping. stir in 1/2 cup milk.Serve warm. Then mix in rice crispies. sugar and cocoa. combine baking mix. Grease a 8 inch square baking pan. Let stand 15 minutes. do not stir. Refrigerate leftovers.277 ---------------------------CRUST-------------------------------tb Peanut butter tb Honey cRice crispies --------------------------TOPPING------------------------------Cool whip light Mix peanut butter with honey. spoon into dessert dishes. Bake 40 to 45 minutes or until center is set and cake begins to pull away from sides of pan. divided 1/4 cHershey's cocoa 1/3 cButter. melted 3/4 cHershey's chocolate. Stir in /2 cup chocolate chips.build up edge. spooning pudding from bottom of pan over top. or Ice cream Heat oven to 350F. Pour liquid mixture carefully over top of mixture in pan. In medium bowl. In small bowl.
and cream in a double boiler. Sift the powdered sugar in slowly. Press firmly on bottom of 13 X 9" baking pan. in a cool place. When melted.Spread over prepared crust. /4 C. beat remaining ingredients.Top with chips. using a knife or spoon. Let stand 2 hr. The cream can be replaced by skimming the top off raw milk poured into a wide basin and allowed to settle. 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.) At the end of this time. Combine crumbs. leaving the hot water in the bottom pan to keep it warm. sugar and margarine. cocoa. 12 hr. Stir in nuts. butter and grated chocolate into a pan. Then roll it in grated or granulated chocolate. but in a place that is not too cold. melted 14 oz Eagle brand sweetened conde 1/4 cUnsifted flour 1Egg 1 tVanilla 1/2 tBaking powder 3/4 cChopped nuts 12 oz Hershey's semi-sweet chocol Preheat oven to 350^. In mixer bowl. cut a piece of this chocolate about the size of a small nut. remove the double boiler from the fire. because these truffles . stirring constantly. Makes 24-36 bars.Store lightly covered. so that it will not form lumps. stirring to mix well. before serving. (In winter. Melt butter. Bake 25 minutes or until set. except nuts and chips. chocolate. Roll it into a ball in the palm of the hand until the outside of the bonbon begins to melt a little. which will stick to it perfectly.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.Cool. in a cold room will do. Let stand 24 hr. The chocolate need not be grated fine.
ly chopped 3/4 cSugar 1/4 tVanilla 1/4 cButter.chopped 9Egg yolks Lightly brush bread slices with melted butter. and vanilla. Beat cream/chocolate mixture into egg mixture.1 hour. fine. Instead of rolling them into balls. Cover pan with buttered foil and place in a larger pan filled halfway with warm water.279 are better when they are a little soft. Bring whipping cream and milk to a boil in a small saucepan. Place bread in greased 2 1/2 quart 4 inch deep baking pan or souffle dish. Serve with whipped cream. Sprinkle bread with currants and set aside. egg yolks. . Cool slightly. finely . Blend well. Pour over bread slices and currants. melted 2 cWhipping cream 3 oz Semisweet chocolate. Whisk together sugar. Trump's Chocolate Pumpernickel Pudding Yield: 8 Servings 8sl Pumpernickel bread. Whisk in chopped chocolate until melted.crusts removed 1/4 cCurrants 1 cMilk 1 oz Unsweetened chocolate. Ultralight Chocolate Cake . or until knife inserted in pudding comes out clean. Let stand 30 minutes to allow bread to soak up liquid. if desired. you can also shape them to look more like truffles. Bake at 350F for 45 minutes .
) Remove from oven and allow cake to sit for 10 minutes before removing from springform pan. combine cocoa with sugar. Mix with rubber spatula. remaining 2 egg whites. vegetable 1/3 cSugar 1 1/2 cCorn syrup. toasted . separated 1 1/2 tVanilla extract 1 cCoffee. Then fold in the remainder of the beaten egg whites. vanilla extract and orange rind. Victory Chocolate Cake Yield: 16 Servings 2 cFlour. leaving lace design. plus extra . + extra for the pan 2 TConfectioners' sugar 1 cFresh berries Preheat oven to 350'F. Make 6 little desserts. Bake for 25 minutes at 350'F. Serve with fresh berries on the side. unbleached. baking 2 1/4 tBaking soda 3/4 tSalt 3/4 cShortening. Sprinkle with confectioners' sugar. Stir well. sifted 1/2 cCocoa. Mix ground almonds with flour and then add to cocoa mixture. Beat 6 of the egg whites until stiff. Add 1/3 of the beaten egg whites. oil. large.and finely ground 2 TFlour. (Be careful not to overbake. Pour into an oiled and floured 8*" springform pan. coffee. Set aside. then remove dolly carefully.280 Yield: 6 Servings 8Egg whites 1/2 cUnsweetened cocoa powder 1 cSugar 3 TVegetable oil. In medium bowl. dark 3Eggs.for the pan 2 TCold brewed coffee 1/4 tVanilla extract 1Grated rind of small orange 1/2 cWhole almonds. Cool completely. Put dolly (or stencil of your choice) on top of cake. cooled .
cocoa. 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. set aside.Fold in walnuts and cooled yolk mixture. room temperature 2 cWalnuts. baking soda and salt. beating well after each addition. Beat egg whites in another bowl until stiff peaks form. Cover and refrigerate 6 hours or overnight. For Chocolate Sauce:Melt butter in medium saucepan over medium heat. Beat butter and remaining sugar together in medium bowl until light and fluffy. NOTE: This cake recipe dates from WW II and as you can see.toasted. Pour batter into a greased 13 x 9 x -inch baking pan. Fold egg whites into cake batter. 1/4 cup sugar. Beat in vanilla. Bake in preheated 350 degree oven 45 minutes or until cake tests done. sugar was very precious and in short supply.Gradually add cream. Serve immediately with Chocolate Sauce. letting excess extend over edge.chopped fine ----------------------CHOCOLATE SAUCE--------------------------. .T Butter /2 cUnsweetened cocoa /2 cSugar /2 cWhipping cream Line 8-inch souffle dish with plastic wrap. Cream the shortening and sugar in a mixing bowl until light and fluffy. Serve warm. Place over medium heat and whisk constantly until completely cooled.Turn into mold.281 Sift together the flour. flour and arrowroot in medium saucepan. Cool in pan on rack.Remove from refrigerator and unmold.Blend in the corn syrup and egg yolks. milk and kirsch.Add dry ingredients alternately with coffee to creamed mixture. Whisk in cream. set aside. stirring constantly until mixture is smooth and heated through. Reduce heat and whisk in cocoa and sugar. using an electric mixer at medium speed. Combine yolks.
Then stir in dry ingredients. baking 1/2 tSalt 1 cShortening. oven for 35 minutes or until cake tests done. using an electric mixer at medium speed.Cut into squares and serve with a scoop of vanilla ice cream on top..boiling water 1 3/4 cFlour.Pour into a greased 13 x 9 x -inch baking pan.Sift together the flour. and boiling water in a small bowl. chopped Combine dates. Cool in pan on rack. 2) Microwave 4 . unbleached. pitted. sifted 2 TCocoa. White Chocolate Berry Pie Yield: 8 Servings 1package (15oz) Pillsbury .Cool to room terperature.Add eggs.Blend in date mixture..282 West Haven Chocolate Cake Yield: 16 Servings 8 oz Dates.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. cocoa. and let cool completely. large 6 oz Semisweet chocolate chips 1/2 cWalnuts. baking soda. set aside. Bake in preheated 350 degree F. and salt. chopped 1 tBaking soda 1 c. Cream the shortening and sugar together in a mixing bowl until light and fluffy. vegetable 1 cSugar 2Eggs. beating well after each addition. one at a time.
Stir `til melted and let cool to room temp. Beat cream cheese.In saucepan over low heat melt margarine and bar white chocolate. White Chocolate Brownies Yield: 32 Servings 2 5 oz bars white chocolate 1/4 cMargarine 1/2 cSugar 1/8 tSalt 2Eggs 1 tVanilla 1/4 tAlmond extract 1 cFlour 1/4 tBaking powder ---------------------------GLAZE-------------------------------oz Semisweet chocolate ts Shortening Grease a 9" baking pan..283 squares of the white chocolate and milk for about 2 min.Break up other candy bar and stir in. and orange peel in a small bowl with an elec.In large bowl. salt and eggs and beat at highest speed of mixer for about 4 minutes... White Chocolate Cashew Pie Yield: 1 Pie . mixer on low speed `til smooth.. 4) Fold the whipped cream into the chocolate mixture and spread into the cooled pie shell.. stir into candy mixture til just combined. Reduce speed to low and add melted candy bar mixture and extracts. or `til almost melted. powdered sugar. Refrigerate for at least one hour before serving. stirring til well blended.Melt glaze ingredients together and drizzle over cooled brownies. combine sugar.. Arrange the berries on the filling and drizzle the remaining melted chocolate. Sift together flour and baking powder. then fold in the white chocolate mixture. Bake at 350 degrees for 25 to 30 minutes.
Combine cream cheese and butter in large bowl of electric mixer and beat until smooth. Once the dough is firm. salt and baking powder. be sure not to over mix. Can be served with lightly whipped cream or vanilla ice cream. fold under and crimp. chopped For the crust:In a medium bowl.Add enough water until the dough becomes moist.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. melted 2 TSugar 2 lb Cream cheese. firmly pressing into the bottom and sides. room temperature 10 oz White chocolate. room temp. room temp. tossing it in gently.Add eggs one at a time. sugar.(about 11 double crackers) 5 TButter. White Chocolate Cheesecake Yield: 12 Servings 1 1/2 cGraham cracker crumbs . .Make a ball. roll the dough into a 1/4" thick round. melted 4 1/2 tVanilla 1 pn Salt Mix graham cracker crumbs. mixing well. and eggs one at a time then add the remaining ingredients. firmly packed Eggs /2 tb Kirch /2 cLight corn syrup c Chopped cashews /2 cWhite chocolate. and wrap in plastic wrap and refrigerate serveral hours until firm. 1/2 cUnsalted butter. For the filling: Combing in a bowl with a whip the butter.Cut the butter into 46 cubes and toss in to flour. about approximately 12 inches in diameter. Press into bottom and sides of 9-inch springform pan. melted cLight brown sugar. and with a rolling pin. 4Eggs. Trim the overhang until even. turn out onto a floured surface.Sprinkle a small amount of the water into the dough. mix together flour.Pour into prepared pie shell. add the shortening with your finger rubbing the shortening and the butter into the flour until the flour becomes sandy. Preheat oven to 300 F. Place in the refrigerator until ready to use.Refrigerate several hours to set. melted butter and sugar in large bowl. Place the dough into a 9" pie tin.Bake at 350F for 45 minutes to 1 hour.
then refrigerate for about 12 hours before serving.Loosen cake from rim of pan and continue cooling.Turn mixture into prepared graham cracker crust. mixing well after each addition.Let stand 2 hours at room temperature. Diabetic.Bake 1 hour.285 blending well after each addition. Bake for 35 minutes and turn oven off and let cool in oven for at least an hour. vanilla and salt and beat 1 or 2 minutes at medium speed. Refrigerate for at least 2 hours (best if over night). 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. White Chocolate Devil's Food Pie Dessert.Add white chocolate. and vanilla at medium until well blended. Bake for 10 minutes. sugar. White Chocolate Cheesecake Yield: 1 Serving -----crust----1 1/2 cChocolate cookie crumbs 3 TButter. Pies Yield: 8 Servings . softened 1/2 cSugar 1/2 tVanilla 3Eggs 1/2 lb White chocolate. Beat cream cheese. Add eggs. melted -----filling----24 oz Cream cheese. one at a time.Blend in the white chocolate.Pour over crust.
size) Pour 1 cup of the cold milk into medium bowl. . speed with an elec. Spread over pudding layer in crust.fat-free instant pudding . if desired.thawed.) Gently stir in remaining whipped topping. Store leftover pie in refrigerator. (Mixture will be thick. Spoon evenly into crust. mixing well. Beat with wire whisk 1 minute. divided 1prepared reduced-fat graham . mixer `til well blended. divided 1package Jello devil's .. 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. and vanilla in a large mixing bowl at med.286 2 ccold skim milk.& pie filling.Jello .(6 oz) 1package .food-flavor .fat-free instant pudding . (4-serv . . (4-serv .. Garnish with additional whipped topping. Pour remaining 1 cup cold milk into another medium bowl. Refrigerate 4 hours or until set. Add devil's food flavor pudding mix. sugar.white chocolate-flavor . Beat with wire whisk 1 minute. Add white chocolate flavor pudding mix. (Mixture will be thick.cracker crumb crust .(8 oz).whipped topping . then gradually add the chocolate.& pie filling.size) 1container Cool Whip Lite .) Gently stir in 1/2 of the whipped topping.
In medium bowl. then add the cream. Remove from heat and whisk in the peanut butter. Pour mixture into the jelly roll pan.This will take 10-15 minutes.Using a metal spatula.Transfer custard to a Donvier or other ice cream freezer and freeze until thickened but still pourable. Place in the warm oven until soft enough to yield when pressed by a finger. then remove from heat and set aside 'til later. about 6 minutes. Place the 6 pieces of white chocolate on a large baking sheet lined with wax paper.Add peanuts. stirring occasionally. Prepare sugar syrup by mixing the remaining 1 cup of sugar with 1 cup of water.287 Fold in the nuts or fruit `til evenly distributed then spread mixture into a greased 8" square pan. a pinch of salt.DO NOT bring to a boil or you'll have a curdled mess on your hands. 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.Cook this mixture over moderate heat. until just thick enough to coat the back of a spoon (165 on a candy thermometer). and 1 tsp of the vanilla. line a -by-15 inch jelly roll pan with wax paper.In the meantime.Bring to a boil to dissolve the sugar. set aside. Strain this custard into a bowl and refrigerate. scald the half & half over medium heat. Preheat oven on lowest setting for 5 minutes. transfer a piece . stirring constantly. 3/4 cup sugar. whisk together the egg yolks.Gradually whisk in the half & half and transfer to the saucepan. broken In half widthwise 16 oz Bittersweet chocolate 8 oz Unsalted butter 1 cEvaporated milk Mint sprigs for garnish In medium saucepan. Chill several hours or `til desired firmness. and freeze overnight. spread evenly. then turn it off. until well chilled. cover.
There will be a little left over. Keep cool. in the fridge. trim the edges of each sheet to make a neat 3-by-10-inch rectangle.Top each with another piece of chocolate. covered. whipped In the top of a simmering double boiler place the white chocolate and melt it.Transfer to a bowl. melt the bittersweet chocolate with the butter.Keep it warm.Note:this sauce can be made up to 1 week in advance and kept. covered. and serve immediately. remove the assembled lasagnas from the freezer and allow to soften slightly at room temperature for a few minutes.When the white chocolate is cooled and firm. In another small saucepan place the gelatin and the water. vanilla. garnish with mint. spoon fudge sauce over. stirring until smooth. place a piece of the ice cream on each of the 4 pieces of white chocolate. do what you will with it.Gently reheat the fudge sauce in the top of a double boiler or in the microwave. about 11 by 4 inches. Using a pizza wheel or long sharp knife. 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. cut the ice cream into ten -by-5-inch rectangles. gently roll the chocolate between the paper to form a thin sheet of chocolate. Keep it warm.Heat them slightly and mix them . Add the melted chocolate to the egg yolk and stir it in. With a pizza cutter or thin sharp knife. Line 3 baking sheets with wax paper. Transfer 4 rectangles to each of the prepared baking sheets.Whisk in 1 cup of the reserved sugar syrup. In a double boiler. Set aside.-)With a spatula. Place each of the portions to serving plates. then cut each rectangle crosswise to form two 3-by-5-inch pieces. then another piece of chocolate. Freeze for 3 to 4 hours. To serve.Using a large heavy rolling pin.Set each sheet of chocolate aside while you repeat this with the rest of the chocolate.Stir in the evaporated milk and 1 tsp. In the top of another simmering double boiler place the white chocolate and melt it. remove the top piece of paper from each chocolate sheet.288 of softened chocolate to an individual piece of wax paper (at least 12 inches long) and cover with a second sheet of paper. . then another layer of ice cream.
Meanwhile. White Chocolate Mousse #2 Yield: 8 Servings 1/4 lb White chocolate. place white chocolate pieces in a large bowl with butte This must be done slowly. or until it is firm. Drizzle a small amount CHOCOLATE SAUCE:Melt chocolate in top of a double boiler. Stir in unsalt White Chocolate Mousse Cheesecake with Sun-Dried Cherries Yield: 10 Servings .289 together so that the gelatin is totally dissolved. Refrig To serve. Let the mixture cool to room temperature. beat egg yolks in a large bowl of an e Return to mixer bowl. When chocolate is melted.Place the mousse in the refrigerator for 1 hour. 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. Pour into a lightly oiled -inch spring form pan. stir with a wooden spoon un Fold into mixture. Add it to the egg-yolk-chocolate mixture and stir it in well. cut into pieces and place on cold plates. Carefully fold the whipped cream into the mixture.
Mix To assemble: Grease a 10-inch mold with butter and cover sides with the Sh Makes 10 servings.diced and crumbled 6 oz Sun-dried cherries 1 oz Melted butter Melt chocolate. Place cream cheese When mixture is soft and creamy add melted white chocolate and gelatin.diced and crumbled 4 oz Shortbread cookies. . coarsely chopped . Dissolve gelatin with 1 ounce of water.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 . Cream Butter Flavor Crisco and milk in a large bowl at medium speed of . diced Crumbled 4 oz Praline royale cookies .inch pieces 1 cNuts.baking bar 6 ounce package. all purpose 1 tBaking soda 1/2 tSalt 1package White Chocolate . walnuts . White Chocolate Nut Cookies Yield: 60 Servings 1 cButter Flavor Crisco 2 TMilk 3/4 cBrown sugar...almonds. pecans.cut into 1/4 to 1/2 .macadamias etc. granulated 1Egg 1 1/2 tVanilla 1 3/4 cFlour. firmly packed 1/2 cSugar. Preparation Time: 20 Minutes Bake Time: 8 Minutes Heat oven to 375 F.
baking soda and salt. Remove to cooling rack. Place in the oven and bake for 25 to 30 minutes. Melt the chocolate in the top of a double boiler. Add the sugar. Beat in egg and vanilla. White Chocolate Raspberry Tart . 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. Combine flour. When the cake is cooked. Add to creamed mixture. Slowly add the melted chocolate until incorporated. Pour in the batter and smooth the top. Accompany with whipped cream or raspberry sauce. To serve. remove from the oven and let cool before removing from the baking pan. Lightly grease a 9-by-11-inch baking pan. cut the cake into individual portions and top with fresh raspberries. if desired. Makes 5 dozen 2 inch cookies. Stir in white chocolate and nuts. Mix well. Bake at 375 for 8 minutes. Add brown and granulated sugar gradually. Add the eggs. Cut the butter into tablespoon pieces. Cool on baking sheet one minute. as each one is absorbed. Drop level measuring tablespoonfuls of dough 2 inches apart onto ungreased baking sheet. then the flour. one at a time. place in the bowl of a mixer and mix until smooth.291 electric mixer until well blended.
sifted 3/4 cWhole wheat flour. Fill shell with 2 /2 cups of raspberries. preheat oven to 375F. chopped fine 3/4 cUnsalted butter. 3/4 of the butter. sugar. beaten 1/2 cSour cream . Bake shell in middle of the oven 25-30 minutes. for hours or overnight. flour. Freeze shell 15 minutes. blend walnuts. While shell is freezing. Remove bowl from the heat and whisk in the cream and the remaining butter. Remove side of pan and transfer shell to a plate. covered. beaten lightly 3 cFresh raspberries 12 oz White chocolate. large. Garnish tart with whipped cream and remaining 1/2 cup of raspberries. or until golden brown. softened 3 TSugar 1 1/2 cFlour 1 tFreshly grated orange zest 1lg Egg. Serve at room temperature. and press into an 11 inch tart pan with removable bottom. melt the chocolate. unbleached.292 Yield: 8 Servings 1 1/4 cWalnuts. smoothing top and chill. chopped 1/2 cHeavy cream. baking 2Eggs. warmed 1/2 cWhipped cream as garnish In a bowl with an electric mixer. Cool on a rack. In a large metal bowl set over a saucepan of barely simmering water.water 1/4 cCocoa. whisking until smooth. stirred 2 tBaking soda 1 tSalt 1 cButter or regular margarine 1 c. Spread chocolate mixture over the raspberries. Whole Wheat Chocolate Cake Yield: 16 Servings 1 1/2 cSugar 1 cFlour. zest and egg until combined well.
3. Bake in preheated 375 degree F. that has been sifted.Blend in eggs and sour cream. Remove from heat. whole wheat flour. COCOA FROSTING: Combine butter. Zucchini Chocolate Cake . flour.Remove from heat. (1 box) 1 tVanilla extract Stir together sugar. mixing well. Grate the chocolate and add to it.Mix well. 3. 2.293 ---cocoa frosting--1/2 cButter or regular margarine 6 tMilk 1/4 cCocoa. Stir in vanilla. Dont let it boil. Put in pot and on medium heat.Pour batter into greased 13 x 9 x -inch baking pan. water and cocoa in saucepan. milk. baking 1 lb Confectioners sugar. heat until it gets thick. Frost cake immediately. 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. using wooden spoon. Bring mixture to a boil. Continue cooking over low heat until confectioners' sugar is completely dissolved. stirring constantly. stirring constantly. add the salt. Fill the hot liquid into cups and garnish with whip cream. Cut into squares. Pour Cocoa Frosting over all. Pierce warm cake with fork. Stir in confectioners' sugar. Cook over medium heat until butter is melted and mixture is smooth. Cool in pan on rack.Meanwhile prepare Cocoa Frosting.Combine butter. and cocoa in saucepan. baking soda and salt in a mixing bowl. Pour into flour mixture. oven 30 minutes or until cake tests done. the eggs would curdle. Cool completely.
294 Yield: 16 Servings 2 1/2 cFlour.Beat in eggs. using an electric mixer at medium speed. grated 6 oz Semisweet chocolate chips 3/4 cWalnuts. baking 1 tBaking soda 1 tSalt 1/2 cButter or regular margarine 1/2 cVegetable oil 1 3/4 cSugar 2Eggs.Pour batter into a greased 13 x 9 x 2-inch baking pan. unbleached. beating well after each addition. Add dry ingredients alternately with buttermilk to creamed mixture. cocoa.Cut into squares and serve. Cool in pan on rack.Blend in Vanilla Extract. oil. oven for 55 minutes or until cake tests done. one at a time. beating well after each addition. .Sprinkle with chocolate chips and walnuts. set aside.Cream together the butter. large 1 tVanilla extract 1/2 cButtermilk 2 cZucchini. Bake in a preheated 325 degree F.Stir in zucchini. sifted 1/4 cCocoa. and sugar in a mixing bowl until light and fluffy. unpeeled. baking soda and salt. chopped Sift together flour.
154. 243 almonds 70-2. 192. 95. 163. 127.Pour butter over. 199 amaretto frosting 71-2 American Chocolate Chip Cookies 17 amounts.Stir 166. 153.295 INDEX* µ µg 40 10-inch springform pan. 189 All-purpose flour tSalt tBaking powder tBaking 75 almond extract 70. 216. 285 A Academy of Motion Picture Arts and Sciences 48 addition. 275 addition. 285. large 37 animals 5. 26. 201. 25 B Bacardi Chocolate Rum Cake 5. 98. 179. 40-1 chocolate with 47 aphrodisiac 5. 113. 215-16. 143. 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. 227. 134. floured 132-3 9-inch Cheesecake 227. 282. 146-7. 227. 280 375'F 171.Mix 217 20-kilogram 40 350'F 75. 109.Beat 166. 50 . 294 African cocoa crop 29 all-purpose flour 226 cSifted 143. 196 cSifted unbleached 58 cSugar Egg tb 225 cUnbleached 98. 129. 23. 180.Blend 147. 259. 137. 275. 49 artificial vanilla 59 atl 23 Aztecs 22-3. 247 9-inch springform pan 89. 111. 177. 237. 290 cBlanched 72. 254. 37 Arm & Hammer Chocolate Chip Banana 5. 112 amaretto 72. 256. 227. 203. 36. 294 addition. 49 Bacardi Double-Chocolate Rum Cake 5. 119. 184.Butter 91 2-inch springform pan.
87. 276. 107-8. 256-7. 166. 61. 248. 201.296 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. 248-9. 55 bars 28. 171-2. 197. 275-6. 209-12. 154. 190. 226-7. 94. 278-9  Banana Chocolate Cake 6. 108. 144 bake crust 68. 103-9. . 293-4  balls 60. 174-5. 55. 84. 268. 53 Banana Chocolate Pudding Cake 6 Banana Chocolate Pudding Cake Yield 54 bananas 52-4. 277 mashed 53. 193. 196-8. 264. 242-6. 256-9. 291  floured 101 well-buttered 9-by-9-by-2-inch 196 baking powder 63. 58. 197-8  Bake 52-5. 112 oz Unsweetened 164. 78-9. 167. 64. 94-6. 288. 205. 132-5. 188. 119. 127 Basic Chocolate Sauce 6 Basic Chocolate Sauce Yield 56 batter 50. 154. 268-9. 65. 96. 238-9. 290 baking chocolate 27. 171-2. 257. 251-2. 216. 281-2. 135. 283 chocolate marshmallow 10. 209-10. 103. 141. 273-4  baking powder salt 261 baking sheets 57. 132-3. 166-7. 77. 238. 275-83  bake cookies 11. 291 baking soda 52. 54. 68. 281-2. 101. 121. 149. 244-5. 89. 43. 62-4. 165-7. 252. 80. 147. 177. 52 Banana Chocolate Chip Muffins 6. 75. 140. 106. 54 Barcardi Rum Chocolate Cake 6. 292-4  baking bars 260. heated waffle 181 BAKER'S Premium White Chocolate 282 baking 27. 81-7. 52. 264. 85. 262. 78. 103. 89-90. 66. 229. 149. 113-14. 230. 181-2. 137-8. 88. 278. 154 baker. 68-72. 40. 145. 235. 73. 124. 59. 107-8. 124. 80. 54. 193. 95. 101. 119. 102. 89. 131-3. 98-9. 137-8. 150. 180. 147. 71. 278-9. 113-14. 201. 269 oz Semisweet 56. 158. 145-6. 52 Banana Chocolate Chip Bread 6. 58-61. 131-3. 153-5. 227-31. 209. 247 bake cups 111. 111. 127. 260-1. 91-2. 15960. 98. 131. 75. 264 baking pan 54. 98. 262. 228-9. 173. 216 baked crust 94. 184 bar mixture 257 cooled baking 263 melted candy 283 Barbara Bush's Chocolate Chip Cookies 6. 114. 126-7. 84. 229. 228.
246 beat chocolate mixture 177 Beat Cream 97 Beat cream cheese 65. 96-7.Combine flour 99 Beat well. 176. 75. 162. 218. 80. 153. 66. 197. 230. 193. 197. 250. 146-7. 263 beat shortening 103. 191. 242. 104.Return 158 beaten eggs 126.Separate 147 white 126 batter. 242. 254. 147. 191. 206. 275-6. 194.Stir 99 beat yolks 218 Beat Yolks Slightly 97 Beate Illek 47 beaten 71. 280 beaten egg yolks 105. 109. 281 beat cake mix 201 beat cheese 128. 79-83. 182. 199. 161. 114. 168. 141. 188-94. 117. 217. 25. 229-31. 104-8. 28-30. 252. 143 Beat Slight 105 beat sugar 102 beat well. 168. 283. 193. 275. 174. 84. 181. 138. 177 beaten egg yolks. 140. 255 . 118. 285 beat cream/chocolate mixture 279 beat egg whites 54. 122. 135.Bake 253 Bavarian Chocolate Pie 6 Bavarian Chocolate Pie Yield 56 BBC NEWS Chocolate 47 beans 22. 281 beat egg whites stiff 204 beat egg yolks 132. 125. 273-5  blended. 112. 259 beat eggs. 180-2. 201. 283-6  beat Bake 51 beat butter 55. 123-38. 250-2. 198. 214. 158. 89-90. 158. 75-6. 227. 100. 154. 39-40. 196. 251 remaining 65.297 253-4. 262-4. 268.Pour 180 flour. 151. 228. 236-8. 115. 259. 122. 188. 178. 137. 261 beaten mixture 268 beaten yolk 230 beaters 61.Then 148 beat flour 154 beat margarine 106 beat mixture 72. 140. 146. 212. 182. 95. 263-4. 171. 152. 114-17. 257. 236 beat 58-63.Pour 244. 75. 289 beat eggs 83. 267. 160-1.Pour 264 minutes. 88. 267-9. 211-12. 92-4. 169. 292  beaten egg whites 96. 68. 255-6 vanilla.
65 board. double 56. 24. 214. 118-19. 207. 109. 36. 257 blended. 168. 129. 82-3.298 chilled 82 clean 54. 1967. 77. 125. 192-3.Add chocolate mixture 130 blended.Place cream 252 Beer TUnsalted butter-room temp 88 Belgian bittersweet chocolate 196 berries 115. 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.Bake 238 blended. 69. 147. 113-14. 170. 91. 175-6. 98-9. 179 blended. 27 bittersweet chocolate 47.Combine cream 211 beaters. 167. 143 blend cocoa 256 blend cocoa powder 236 blend flour 239 Blend in Vanilla Extract 294 blend liqueur 146. 293  boiler. 80.Chill thoroughly. 159-62. 205-7.Add 164 blended.Add eggs 109. 61-2. 283 beverage 22.Remove 228. 218-19. floured 131 boil 58. 64.Stir 125 bitter 23-4. 264-5. 127. 79-80. 67 billowy peaks form. 153 blended. 143.Stir 64 blender 71. 219  . 106. 139. 117.Fold 205 blend well. 155. 136. 141-3. 146. 135. 218  blend butter 138. 272 bo 60. 66. 205-6. 131-7. 152. 234. 203-4. 202. 96. 61. 95. 118.Stir 144. 173. 288-9  boiling 69. 101. 242. 254 blend ts Vanilla Veg 88 blend walnuts 292 blend well. 80. 161 dry 263 electric 255 rotary 80 rotary egg 171 beaters. 287. 61-2. 188-9. 183-4. 62. 278. 131-3. 95.Pour mixture 247 blended. 162-3. 236-7. 162. 235-6. 130.
224. 276-7  Bowl Buttercream 189-90 Bowl Chocolate Fudge 18. 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. 76. 98. 226-7  brown sugar oz Cocoa 117 brown sugar together. 106. 200. 120. 137-8. large 50 bowl. 196. 248 bran mixture.Blend. 112-13. 110. 225 brownies 3. 131-6.Refrigerate 156 bowl. 75-6. 44. 106.The 100 Brown sugar ts Vanilla 260 BROWNIE 108 Brownie Cookie Crust 241 brownie mixture 64. 177 Brandy And Vanilla 97 Brazilian Iced Chocolate 6 Brazilian Iced Chocolate Yield 60 bread 5. 76-7. 151-3.Sprinkle 65 bowl. 165-6. 224. 87-90. 225-6. 6. 126.Add vanilla 170 boiling water 56. 152. 274-6. 95-7. 255-6. 271. 69. 83-4. 80. 154. 249-52. 203-5.Bring 119. 206. 143. 271 bran cereal 78. 173-8. 132-3. 189. 159. 72. 88. 106. 185. 189. 62-4. 284-5. 278. 235-6.Add 91. 226-7. 148. 120. 289-90  mixer 74. 155. 108. 59 bowl 58-9. 128-35. 198-9. 78. 215-16. 176. 154. 198. 282 book 3. 266 burning 66 butte 289 butter 61-2. 103-7. 261. 258-61. 218-20. 185-6. 64-5. cool 121 brandy 76-7. 193. 53. 91. 156 bowl. 131.Whisk 288 Box Office Mojo 48 bran 120. 205.299 boiling point. 99-101. 160. 201. 75. 94. 289 scraping 233. 146. 249. 291-2  blender 79 large 55. 68-70. 80-1. 117. 103-7. 119-20. 101-2. 148. 182.Chill 109 bowl. 106. 170. 75-6. 79. 135 bowl. 233. 70. 94. 181-2. 122-9. 253 bowl. 196. 101. 275. 125-6. 49. 90. 152. 283-4. 48 Bo's Chocolate Chip Cheesecake 6. 226. 259. 83-4. 117-19. 220. 167. 79. 165. 140. 273 small 63. 229. 290-4  .
275. 136. 201.Pour 197 butter.Mix 127 buttermilk 75. 112. 110. 110. 111.Stir 81 butter mixture 76. 218 butter. 294 cNonfat 111 qt 120 Buttermilk Chocolate-hazelnut Cake 6. 89.Combine 293 oz Chocolate chips tb 193 oz Semi-sweet chocolate tb 204 oz sweet 225 soften 60 softened 103. 238. 245. 267.Press 147 melted 93 Butterscotch Fudge Omit chocolate chips 222 butterscotch pieces 189. 167. 195. 238 cUnsalted 76. 274 tablespoon sweet 160 tb Sweet 198 tbsp 141. 175. 180. 262. 167.Coat 204 butter melts 270 butter melts. 137. 273 melted 107 peanut 106. 216-17. 292 gUnsalted 182 mashed lg Egg tb 52 mixing bowl. 152.300 cGranulated sugar tb 154 cMelted 88.Stir 145 . 257 creamed 53 cSoftened 103. 158.Add 238 butter. 144. 251. 143 cStick 170 cSweet 176. 64 buttermilk mixture. 149 teaspoon 62 tUnsalted 61. 217.Beat well. 226. 115. 120. 284.Beat 238 butter. 217. 124. 193 cpeanut 149 cPeanut 106. 189. 219. 256. 194. 141. 102-3. 240. 249. 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. 114. 256. 250 butter peanut 249 butter sandwich cookies 249 butter tb milk 118 butter. 160.
176 csifted 96 edge of 96. 169. 27. 169. 72-4.301 C cacao 22. 192. 252.Loosen 90. 273 third 245 cake mix 50. 157. 273-7  3-layer 226 angel food 207 boxed 274 cake. 29. 42. 251 prepared 50 cake pans. 86-7. 211. 29. 191 mix. 121. 227 hour. 184-5. 197. 205. 226. 161. 281 cake cra 72 cake crosswise 74 cake flour 156. 24-5. 55 cake iwth 185 cake jiggles 99 cake layer 140. 245. 119. 161. 46 Cadbury Creme Eggs 44 cake 50-2. 29 cacao mixture 26 cacao trees 22. 139-40. 108. 197-8. 185. 98. 182. 54-6.Let 81 cooled 54. 245. 262-3.Butter 204 cake pans 83.Combine 50 cake pan. 55 waxed paper-lined 8-inch 211 cake pans. 135. 74. 23-5. 126. 68. 58-62. 181. 264. 251 cSifted 171 cake hang 171 cake heart.Loosen 285 layer 274 minutes. 91-2. 241 cacao beans 3.Bake 192. 268. 273-4 9-in layer 51. 81. 237-40. 226. 238-9. 195.This sourdough chocolate 274 people bake 274 preparing 146 roll 169 warm 293 cake baking time 81 cake batter 159. 139-41. 119 oz Devil's food 95 oz Pkg chocolate 200 cake mix ith pudding 68 cake pan.Sprinkle 65 . 185. 68. 204-5.Repeat procedure 276 cake ingredients 51. 24.
111. 271 cButter 91-2. 213. 186. 53. 96. 238. 226. 171. 267 cAll-purpose flour 64. 229  cancers 37 candies 40. 199. 164-6.302 cake pieces 74 cake plate 81. 251 cake. 159. 106. 192-3. 75. 235 candy mixture 283 candy sprinkles 177. 153-4. 127. 257. 226 cake tests 50-1. 167. 275. 226.Let 59 cakepan. 245 cakes test done. 106. 262. 145. 154. 47. 71. 109. margarine ts Salt 52 cBrown sugar 59. 144-6. 281-2. 262. 234. 270 calories 38. 269. 248. 223-4. 124. 213.Cool 192. 139. 227-8. 199- . 186. 243. 293-4 cake tests done. 258  cbutter 177. 127. 122. 244. 211.You 205 call-purpose flour 231. 291 cAll-Purpose Flour 76. 225. 140. 274 cake rack 239 cake recipe 281 cake shimmers 60 cake springs 197 cake tester 54. 130. 196. 143. 224. 139. 273.Cut 223 cakes form 140 cakes test 132-3. 166. 79. 127-8.Form 133 cake. 55. 114.Spoon 197 cake. 231 cannoli forms 88 Cappucino Chocolate Cheesecake 6 Cappucino Chocolate Cheesecake Yield 65 caramel mixture 172 Caramelized Pistachio Shards 263 caramelizes 89 carbohydrate 53.Sprinkle 215 cake. 113. 100. 174. 81. 231. 164. 157 cardiovascular disease 38 casserole 70. 244 cardboard 140. 225 cAlmonds 71. 137. 111. 142. 230-1. 142. 85-6. 250. 252. 220. 85. 112. 130. 82. 95. 267. 131-5. 173-4. 224 Castillian Hot Chocolate 6 Castillian Hot Chocolate Yield 67 cause acne 39 cBread flour 187 cBread Flour 73 cBread flour. 102-3. 55.Cool 180 cake tops 238 cake. 97. 181. 198.
228-30. 126. 145. 108. 267 cCold milk 51. 238. 261. 160. 256-7. 277-9. 248-50. 278 cChopped walnuts Vanilla 181 cCocoa 67. 137-8. 265. 257. 195. 209. 275 ts Salt 132-3 cConfectioners sugar 137. 273. 246-7.To 133 cereal mixture 69 cereal. 189. 109. 145. 131-4. 181. 276 cChocolate 124 cChocolate chips 52. 156. 278. 189. 292-4  cButter Flavored Shortening 108 cbuttermilk 262 cButtermilk 65. 247. 67. 167. 240-1. 174-5. 188. 209-13. 251. 99. 167. 99-103.303 200. 175. 287 Charlie 45. 146. 72. 192. 48 cHeavy chopped Egg whites ts Vanilla 249 cSugar Eggs ts Vanilla extract 91 cHeavy cream 61. 191. 201. 97. 115. 247-9. 209-10. 237. 120-1. 282-3. 101-4. 188. 184-5. 236. 187. 221-2. 85-6. 272-3. 158-9.Beat 78. 181. 287-9  cheescake 164 cheese 6. 55. 137. 99. 212. 86. 88. 123. 94. 227. 134. 163 cChopped nuts 63. 55 cCold Milk 49. 194. 217. 148. 184. 169. 216. 183. 92-4. 245. 227. 190. 272-3. 245-7. 166. 201. 158. 271. 139. 95. 284 cGranulated sugar 86. 248 cEvaporated non-fat milk 220 cEvaporated skim milk 54 cEvaporated Skim Milk 168 cFlour 49. 260 cChocolate pieces 187 cChocolate wafer cookies 109. 192. 236 ccold skim milk 286 cCold skim milk 215 cCold Skim Milk 79 cConfectioners 106. 92. 82-3. 237 butter oz Cream 151 . 92. 144. 222 cCreamy peanut butter tb Creamy peanut 151 cDark Bacardi 49 center. 85. 225. 63. 169. 225. 226-7. 107. 270 cHalf 82-3. 180-1. 292  cFlour ts Baking powder 146 cFlour ts Baking Powder 108 cGraham cracker crumbs 51. 244. 166. 160. 234. 148. 121-2. 292-4  cCocoa krispies 242 cCocoa powder 65. 220. 158. 61. 163. 180. 251. 210. 118. 294 cCake flour 54. 275. 70. 102.
215. 259 cherry mixture 73 Cherry Yogurt Cups 16. 247. 98. 178-9. 92. 128. 109. 143. 132. 108. 257 Chex and Chocolate Party Mix 7 Chex and Chocolate Party Mix Yield 69 chicken 7. 91. 251. 197. 145. 186. 92-3. 259-60  chill mixing bowl 252 chilled bowl 50.Add chocolate 207. 68 cheesecake inside. 98. 240-1. 252 chilled chocolate/egg mixture 132 chilled chocolate.Use 91 cheesecake mixture 239 cherries 73-4. 207-8. 215 cHershey's cocoa 57. 111. 267 cheesecake 13.304 oz Cream 95. 225. 130. 202. 193. 134 cReese's peanut butter 256 csemi-sweet chocolate 149. 126. 132-4. 227 softened cream 195. 221-2. 221 melt peanut butter 256 melted 134-5. 256. 241 chips 77. 277 cup of 129. 216. 129-30.Use 133 chilled mixture 164 chilling 238. 128. 197. 152-3. 182. 147. 277-8 cHershey's cocoa ds Salt 111 chewy cookies 64. 82. 135. 91. 50 chill 57. 172. 126. 240 cheese mixture 60. 39. 167. 163. 135 generous layer of 60 ground chocolate 150 heat. 200. 163. 246. 246-7. 109. 59-60. 246 oz Peanutbutter 172 oz Semisweet Chocolate 136 . 172. 203. 134-5. 18. 183. 239-40. 177-9. 157-8. 278  cchocolate 53 cChocolate 150. 211 cChocolate Mint 135 cMilk Chocolate 109 cMini semi-sweet chocolate 49 cMint Chocolate 131. 255  Cheesecake Crust 6. 157. 134. 191. 96. 232 cSemi-sweet chocolate 64. 140-1. 69-70 children 47. 272 cSemi-sweet Chocolate 178 csemisweet chocolate 186 cSemisweet Chocolate 104 cup chocolate 81. 220-1. 87. 200-1. 95-6. 163-5. 102. 228. 59.
133. 62 baking pan. 269 cooled melted 241 couverture 28 creamy 166 crushed 98 cSemi-sweet mini 208 cSemisweet 73. 61-4. 76-8. 171-4. 20.Melt 147 excess 186 expensive 31 free 276 gDark 86.Melt 176 associated 23 bad quality 32 baker's 6. 204-6. 142. 221 cho Stir 173 chocolat 242.Add 152 high-priced 46 how to Store 47 how to Temper 46 .305 package semi sweet 221 packages butterscotch 222 use Nestle Mini-Morsel chocolate 60 vanilla milk 111 whip Chocolate 253 chips melt 201. 22-9. 88 cWhite 269. 82-5. 45. 125-7. 40. 66. 132-3. 278 heat. 278 chocolat at box office mojo 48 chocolat-mocha flaver 160 chocolate 3-5.Melt 127 batch 32 bitter 70 blend 146. 31-40. 268-74. 72-3. 279 cooking 158 cooled 105. 254 boiling water 275 brain cannabinoids in 47 cheaper 32 cHershey's 277 chopped 158. 42-8. 48. 58-9. 139. 253 Chocolat 6. 112-15. 197. 288-9  9-inch spring form pan. 284 drinking 24 durable 25 eating 36 ened 215 equal parts. 182 granulated 278 grated 97.
77 Chocolate Banana 18. 290 melting 36 minutes. 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. 112. 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.Add 174 molten 34-5. 183 73 . 293 Chocolate Almond Bread Pudding 7 Chocolate Almond Bread Pudding Yield 70 Chocolate Almond Morsels 7 Chocolate Almond Morsels Yield 71 Chocolate Amaretto Brownies 7 Chocolate Amaretto Brownies Yield 71 Chocolate Amaretto Cheesecake 7.Add 125 shaved 92. 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. 41 oz Semi-Sweet Mini 77 oz Unsweetend 105 oz Unsweetened 60 oz White 286 pan.
86 chocolate cake mix 49-51. 82. 20. 89 Chocolate Caramel Pecan Cheesecake 8 Chocolate Caramel Pecan Cheesecake Yield Chocolate-Caramel Sugar Cookies 172 Chocolate Caramels 6. 146.307 Chocolate Banana Muffins 7 Chocolate Banana Muffins Yield 77 Chocolate Banana Pudding Pie 7. 62. 254 part. 88 Chocolate Caramel Hazelnut Pie 8.Pour 147 chocolate beverages 22 Chocolate Brandy Cake 7 Chocolate Brandy Cake Yield 81 Chocolate Brandy Cream 7. 82-4 Chocolate Bread Pudding Classic 8 Chocolate Bread Pudding Classic Yield 84 chocolate brownies 8. 19. 92-3. 78 Chocolate Banana-Split Pie 7 Chocolate Banana-Split Pie Yield 79 Chocolate Bar Filling 7. 121 Chocolate Cake Yield 282 chocolate candy 8. 87 Chocolate Cannoli 8. 66. 97 Chocolate Chip Cake 8. 43. 85 chocolate bunnies 23 Chocolate Butterscotch 16. 55. 59. 226. 201 Chocolate Bread Pudding 7-8. 94 Chocolate Cheesecake Yield 91. 28. 78 Chocolate Banana Shake 7. 97 90 . 80 baker's 40 Chocolate Baseball Cookies 7 Chocolate Baseball Cookies Yield 80 chocolate batter 85. 269 chocolate ch 247 cHershey's milk 227 chocolate chees ecake 194 Chocolate Cheese Pie 8 Chocolate Cheese Pie Yield 90 Chocolate Cheesecake 8. 79 chocolate bars 35. 108. 17. 87 Chocolate Caramel Cheesecake 8. 233 Chocolate Cherry Cake 8 Chocolate Cherry Cake Yield 95 Chocolate Cherry Cheesecake 8 Chocolate Cherry Cheesecake Yield 95 Chocolate Chiffon Cake 8 Chocolate Chiffon Cake Dessert 96 Chocolate Chip Brandy Souffle 8. 195 Chocolate Cheesecake Bars 8. 218 Chocolate Cake 8.
219 Chocolate Chip Squares 9. 253  chocolate chips. 243-4.Stir 95 Chocolate-Chocolate-Chocolate-Chip Fudge Cake 14 Chocolate-Chocolate-Chocolate-Chip Fudge Cake Yield 184 Chocolate Christmas Candies 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. 59. 106 Chocolate Chunk Blondies 9 Chocolate Chunk Blondies Yield 107 Chocolate Chunk Cookie Bar 57 Chocolate Chunk Nut Cookies 6. 83-4. 102-3 Chocolate Chip Nut Pie 9. 246-50. 52-3. 103 Chocolate Chip-Oatmeal Cookies 9. 75. 255 chocolate cools 241 Chocolate-Covered Cherries 14. 184-5 chocolate cream cheese batter 163 Chocolate Cream Pie 17 Chocolate Cream Pie Yield 233 Chocolate-Cream-Popcorn 14. 187 chocolate cream. 229. 211 Chocolate Chip Cookies 8-9. 77. 101 Chocolate Chip Grape Nut Bread 9. 104 chocolate chips 18. 104 Chocolate Chip Torte 9. 64. 101-4. 109 chocolate cream 28. 149-50. 100 chocolate chip cookies Thersa Monk 103 Chocolate Chip Cookies Yield 99 Chocolate Chip Date-Nut Loaf 9. 49.308 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.Add 248 chocolate chips. 186. 186 Chocolate Covered White Chocolate Cheesecake 9. 186 Chocolate-Covered Fortune Cookies 187 Chocolate-Covered Marshmallows 14. 102 Chocolate Chip Macadamia Crunch Cookies 9. 57 chocolate chunks 100. 105 Chocolate Chip Peanut Butter 16.Spread 185 chocolate chips. 106.Use 185 .
111 Chocolate Decadence Bread Pudding 9. 243 favorite 52 Chocolate Frosting.Chill 123 at the chocolate factory 46 Chocolate Factory 44-5. 249 Chocolate Fudge Pudding 10. 195 chocolate Genoise 197 CHOCOLATE GLAZE 59. 128. 80.Walnuts 119 chocolate flavor 27. 153 chocolate eggs 44 fondant-filled 44 chocolate extract. 112 Chocolate Dipped Almonds 9 Chocolate Dipped Almonds Yield 113 Chocolate Dipped Peanut Butter Cookies 9. 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. greatest 44 chocolate fight 45 chocolate filling. 118. 118. 117 Chocolate Fudge Sauce 19. 265 Chocolate Ganache 10. 118 chocolate gratings 125 chocolate hardens 114 Chocolate-Hazelnut Filling 119 Chocolate Hazelnut Tart 10 Chocolate Hazelnut Tart Yield 119 . 29 classic 29 Chocolate Fluff Frosting 275 chocolate fountain 31 chocolate frosting 198.Top 273 Chocolate Fudge 10. 115 chocolate dough 135. 116. 56 Chocolate Curls Chocolate Gratings 132-3 Chocolate Date Truffles 9. 113 Chocolate Dipped Strawberries 9 Chocolate Dipped Strawberries Yield 114 chocolate dollops 267 Chocolate Dot Pancakes 9. 48 chocolate factory.309 Chocolate Creme 9. 18. 225. 112 chocolate diet 36 chocolate dip 113 Chocolate Dipped Almond Cookies 9. 125. 184. 151 Chocolate Glazed Dream Cake 10.
127 chocolate mass 33 blended 33 chocolate melts 76. 26-7. 265 chocolate melts. 122 Chocolate-Macadamia Nut Bread 14. 187 Chocolate Macaroons 10. 255 chocolate layer.Blend 197 chocolate milk 23 Chocolate Milk Fudge 10. 121 chocolate instant 50-1.310 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. 250. 123 chocolate lover's dream 3 Chocolate Lover's Eggnog 10. 188 Chocolate Marshmallow 16. 55 cBarcardi Dark Rum pk 55 Chocolate Jumbles 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 .Continue baking 147 chocolate liquor 4. 123 Chocolate Madeleines 10. 122 chocolate layer 147. 128 Chocolate Mini Cheesecakes 10. 121 chocolate icing 121 Chocolate Indians 10. 123 chocolate makers 27-8 chocolate makers use 28 chocolate-making machinery 32 Chocolate Malted-Milk Pie 10. 93. 219 Chocolate Marzipan Slices 10. 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. 240. 30-1 producing 30 chocolate lovers 3.
Fold 208 chocolate mixture.Pour 198 chocolate mixture. 119.Stir 200 chocolate mizture 85 chocolate morsels 69. 257. 137 Chocolate Mint Sugar Cookie Drops 11. 63 Chocolate Peanut Butter Bars 12 Chocolate Peanut Butter Bars Yield 148 Chocolate Peanut Butter Chews 12. 275-6  chocolate mixture. 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. 265 csemisweet 271 flavored semi-sweet 137 Chocolate Mousse 11. 138 chocolate mix 191 chocolate mix. 76.ture 84 chocolate mixture 57. 141-2. 148 Chocolate Peanut Butter 6. 149 Chocolate Peanut Butter Cookies 12. 113-14. 142.Add 211 chocolate mixture. 160-1. 138. 146 Chocolate Orange Supreme Cheesecake 12. 131 Chocolate Mint Layer Cake 11. 125-6. 149 Chocolate Peanut Butter Cup Cheesecake 12 Chocolate Peanut Butter Cup Cheesecake Yield 150 . 139 Chocolate Mousse Flan 11. 143 Chocolate Nut Chews 11. 130 Chocolate Mint Frosting 132-3 Chocolate-Mint Frosting 132-3 Chocolate Mint Ice Cream 11. 145 Chocolate Nut Upside-down Cake 12. 105. 217-18. 145 Chocolate Orange Cheesecake 12. 129. 144 Chocolate Nut Toffee Bars 11.311 Chocolate Mint Cheesecake Cups Yield 130 Chocolate Mint Cookies 11. 147 chocolate ot 186 Chocolate Pancakes 12. 154. 192. 200. 204. 132. 139-40 Chocolate Mousse CakePart 11. 95. 137. 151-2 Chocolate Mousse Cake 11. 136 Chocolate Mint Sticks 11. 141 Chocolate Mud Frosting 11. 142 Chocolate Munchies 11.
188. 13. 204 oz Semi-sweet 189 oz Semisweet 188 pkg semisweet 218 white 271. 164 Chocolate Sandwiches 13. 234. 281. 162. 215 resemble 67 Chocolate Pudding Cake 12 Chocolate Pudding Cake Yield 159 chocolate pudding mix 12. 157-8 Chocolate Pretzels 12. 153 Chocolate Pecan Orange Balls 12. 164 Chocolate Sauce 7. 289 chocolate pieces. 158. 259. 289 warm 259 Chocolate Sauce Yield 281 . 160 Chocolate Puddle Pudding 12. 165. 17. 69. 177. 255 chocolate pieces 50. 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. 202. 154 chocolate pie 17. 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. 54 Chocolate Pudding Mix Yield 159 Chocolate Pudding Souffle Cake 12. 93. 272 chocolate products 40-1. 258 csemisweet 176 cSemisweet 155 grated 133. 153 Chocolate Pecan Pie Bars 12. 154 Chocolate Pecan Rum Balls 12. 155. 20.Microwave. 46 chocolate pudding 49. 152 Chocolate Peanut Pie 17 Chocolate Peanut Pie Yield 240 Chocolate Peanut Whirls 12. 231. 19.312 Chocolate Peanut Butter Dip 12 Chocolate Peanut Butter Dip Yield 151 Chocolate Peanut Clusters 12. 219.
20. 72. 203 cHershey's 174 Chocolate Syrup Brownies 13. 172 chocolate sweet 41 Chocolate Swirl Cream 76 chocolate syrup 79. 67 Chocolate Turtle Cheesecake 14 Chocolate Turtle Cheesecake Yield 178 Chocolate Turtle Pie 14.Pour 205 Chocolate Sugar Cookies 13 Chocolate Sugar Cookies Yield 171 Chocolate Surprise 13. 165 Chocolate-Scotch Drops 14 Chocolate-Scotch Drops Yield 189 chocolate sets 218 chocolate shavings 227 chocolate sheet 288 Chocolate Shortcakes 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. 173 Chocolate Tapioca Pudding 13 Chocolate Tapioca Pudding Yield 174 chocolate taste 30 Chocolate Teacake 13. 151. 185. 139. 179 chocolate turtle recipe 148 .313 Chocolate Sauerkraut Cake 13. 142. 278 Chocolate Truffles Yield 176-7 Chocolate Tunnel Cake 6. 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. 193. 196 oz Semisweet 216 chocolate streaks remain.
Let 156 chocolates. 283 cmilk 177. 56. 213. 70. 188. 66-7. 223-4. 228-31. 98. 224-5. 272 choney 231-2 cHoney 153. 262 cMilk 52. 226. 220 Chopped Powdered Sugar 127 chopped Shortcake dough 167 chunks 99. 266. 122-4. 68 chocolate wafer crumbs 92. 173. 138. 146-7. 142. 108. 230 chopped nuts 122. 276-7  cMILK 97 cMint-Chocolate Chips 129-34. 183. 293-4  bowl. 179 Chocolate Vinegar Cake 14 Chocolate Vinegar Cake Yield 180 Chocolate Wafer 6. 115-16. 209-10. 139. 36-8. 151. 93 Chocolate Waffles-Mix 14. 270. 107. 180 Chocolate-walnut Meringues 14. 183 chocolate. 211. 129 chocolate wafer crust 68. 130-1. 122. 46-7. 276-8. 80. 214 clow fat milk 231 cMargarine 63. 170. 104.314 Chocolate Velvet Cheesecake 14. 280-2. 148.Cover 204 Chocolatetown Special Cake 14 Chocolatetown Special Cake Yield 189 chocolatiers 28 chocolatiers use 28 chol 149. 155. 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. 201-2. 31-3. 251 cNuts 107. 86. 236. 158-60. 75-7. 210-11. 67. 204 Chunky Triple-chocolate Cookies 14. 273 cHershey 242 . 112. 258. 177-8. 203 cholesterol 53.Mix 159. 275 cinnamon/sugar mix 98 Cinnamon Whipped Cream 211 cinnamon.Stir 214 cLight Cream tb Butter Flavored Shortening 108 cloves 211. 244. 42-3. 233-4. 190 churn 132 cinnamon 65. 190 Chocolate Walnut Pie 14. 237-8. 271-2. 172. 78. 254. 86. 144-5. 172. 68. 233. 247-9. 95. 179. 114. 61. 244-6. 202. 290 cocoa 29. 184-5. 101. 209-10.
Put 170 . 264 cunsweetened 96 cUnsweetened 65. 224. 248. 80. 30-3. 25-7. 40. 28. 96. 78.Sift 158. 167. 230.Cut 161 Cocoa Tree 46 CocoaBella 47 cocoa. 75. 280 cocoa mixture. 264. 65. 158 substituting 28 cocoa butter content. 244. 199. 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. 273 mixing 74 powdered baking 72 processing 37 reducing 28 sifted 201 tUnsweetened 63 unsweetened 139. 273. 245. 43 cocoa-sugar mixture 67 cocoa together.Add flour 245 cocoa powder 36-7. low 30 cocoa butter crystals 33 cocoa butter flows 31 cocoa content. 293 cocoa graham crust 217 cocoa growers object 28 Cocoa Icing 245 cocoa liquor 31 cocoa mix 244 cocoa mixture 122.315 cHERSHEY'S 73 cPowdered 274 crumbly. 164. 244. 43. 187. 168. 160. 80. 276. 212-13. 26. 128. 281 expensive 29 forastero 29 milk. 189.Add 220 cSifted 115 cunsweetened 74 cUnsweetened 124. 29 cocoa butter 22-3. 237. 142 world's 27 cocoa-based prescription drugs 38 cocoa beans 27. 184. 216. high 26 cocoa fat 28 cocoa flavonoids 38 cocoa flavonols 47 cocoa frosting 158-9.
169. 116-17. 238. 37. 108. 207. 175. 256-8  . 192. 211. 97. 191. 185. 246-7 confectioners 94. 81. 31-3. 174. 156-7. 214. 170. 213. 259-60. 230. 198. 93. 273-5. 194 cOil 49-51. 243 cold milk mix 170 cold water forms 116. 55. 171. 200 cSweetened 130. 88-9. 177. 270 coffee mixture 235 cognac 169. 113. 67. 218. 137. 118. 148. 157. 142 cookbooks 148. 180. 87. 285 cChocolate wafer 68 wafer 98. 175. 173. 130.Cut 253 cookie sheets 87. 39 containers. 250. 221. 160-2. 263  cook stirring 139. 293 tHot water 176 confectioners sugar tb 193 confectionery 43-4 consistency 34. 144. 159. 235. 253 oz Sweetened 209 sweetened 128.Beat 182 conching 4. 155. covered 155. 106. 166 cookie crumbs cChocolate 253. 137. 244-5 consumers 43 consumption 35. 91. 99. 124. 127. 227. 124 cookie dough 99. 90.Refrigerate 178 cocoa's medicinal 47 cocoa. 237. 87. 201. 150. 143. 253 chocolate chip 99 crumble 57 prepared crust. 185. 125. 132-3. 132-4. 145. 293  confectioners sugar 82. 222. 166. 223 Coll 132-3 colored decors 186 combined. 106.316 cocoa. 123. 247. 46 conching process 33 condensed milk 23.Stir 238 coconut 69. 186-7 Contemporary Confection 46 cook 55. 208-9. 134. 177 toasted 215 Coconut Chocolate Cheesecake 14 Coconut Chocolate Cheesecake Yield 191 coffee 58. 176. 94. 60. 108. 243. 65-6. 68. 166. 280-1 Coffee Cake 13 Coffee Cake Yield 173 coffee liqueur 65. 180. 165.
92-4. 151. 202 cookie. 72. 256-8  cooking 45. 117. 68. 189. 150. 171. 6. 168. 227. 126. 99. popped 187 corn oil spreadand stir 73 corn syrup 59. 212. 134-5.Place chocolate 105 cools 108-9. 256-8 cookie sheets. 263. 122-4. 113. 266 cramy. 110-11. 110. 1878. 217. 131-4. 106 cRaisins 69. 185. 165-6. 192 Creamy Chocolate Cheesecake Squares 193 CREAMY CHOCOLATE FROSTING 166 . plain dark chocolate 31 cPowdered sugar 72. 144. 229. 177. 185. 160. 202. 89. 153. 291 Cool.Transfer mixture 182 cooled yolk mixture. 138. 276 cooking spray. 103. 137. 137. 150. 270. 128. 131. 239 Cream/Chocolate Frosting 273 cream margarine 172. 116.Turn 281 cooling racks 99. 166. 150-1. 270. 165. 165. 192. 79. 211. 259-60  Cream Cheese Chocolate Cake 14. 148. 71. 195. 267. 191 cream cheese mixture 68. 94. 253. 93-5. 260-1. 165. 66. 237. 128. 213. 212-13. 229. 239-40. 113-15. 294 creamy 58. 143-4. 143. 293 cooking spray 73. 220. 281. 64. 275. 98. 239. 260  cornflour 67 couvertures. graham 59-60. 227. 60. 119. 108. 137. 258 Cool crust 218. 135. 282. 246 non-stick 212-13 nonstick 63. 155 ungreased 134.Bake. 269 cream Butter 85 cream butter flavor crisco 64. 129. ungreased 131. 87. 108. 245. 142. 114. 126. 231  Creamy Chocolate Cheesecake 14. 104. 72. 291. 99. 290 cream cheese 51. 68-9. 87. 61. 81. 131. 171-2.Heat 170 cream butter 76. 103-4. 247 cool.Add eggs 100 cookies 3. 222-3. 165. 167. 75.In 212-13 Cool cake layers 268 Cool cookies 103. 98.Beat 197 cooled cheesecake 94 cooled chocolate mixture 238 cooled chocolate. 286 cracker crumbs. 91. 229. 239. 119. 81. 63. 146. 160 corn. 266 cream shortening 121-2.317 prepared 71. 230 creamed mixture 64. 81.
201. 257 Crucial Step in Chocolate 46 crumb crust 124. 271-83  cSUGAR 97 cSugar Egg tb Flour 63 cSugar Eggs 146 cSugar oz 207. 240. 171-5.Bake 135. 158-60. 109-10. 290 flavored 64. 14. 94. 126. 191. 134-9. 269 cSour cream 59. 267. 90-2. 126. 217-18. 284-6  prepared 95. 82-3. 130. 128 packaged 91. 280. 249-50. 134.Sprinkle 179 Cru Chocolate 46 crystals 33-4 cSelf-raising flour 182 cSelf-rising flour 104. 60. 143. 145-7. 162-8. 163.Blend 143. 191. 267. 91-2. 84. 154. 146-7. 178-9. 206 Crumb-nut cheesecake crust 126 crumbs 72. 65. 100. 186. 72. 142. 249-50. 254 cSemisweet chocolate chips tb 198 cShortening 71. 153 creamy. 187-93. 292 csugar 262. 173. 222. 97-9. 239. 90. 79. 254-5. 98. 193 creme cups 158 crepes 162 criollo 29 Criollo Chocolate 46 Crisco cButter Flavor 94. 125. 253-4. 125-31. 146-7.318 Creamy Chocolate Frosting. 110. 206 crust. 271 cSugar 55-7. 217. 163-4. 181. 92. 282 cSifted flour 115. 23940. 245-9. 99. 180-3.Cut 166 creamy chocolate sauce 266 CREAMY MILK CHOCOLATE FUDGE Omit 221 creamy.Heat 170 creations 43 special chocolate 44 creme 12. 129. 128. 228-30. 206-15. 150. 70-3. 278 vanilla waver 227 crust 51-2. 68. 81. 277. 249. 230. 94. 101-5. 179. 92-3. 102-3 crisp cookies 64. 247 crust. 220 cSugar oz Bittersweet chocolate 151 cSugar tb Cocoa Eggs 94 . 236 cSemi sweet chocolate pieces Melted 173 cSemi-sweet chocolate ships 173 cSemisweet chocolate chips 51. 122. 191. 143. 229-30. 273. 107-12. 181. 246.
279. 229-32. 134-6. 198. 172. 162-3. 218. 292. 89. 279 cVanilla Wafers 226 cWalnuts 87. 96. 133. 220-4. 239. 278 cup boiling water 244 cup brandy 81 cup butter 99. 142. 156. 121-2. 122. 273 cup chocolate chips. 171. 81. 106. 173. 111-13. 242. 208. 206. 141. 220. 84. 281-2 D . 135 cup semi-sweet chocolate chips 231 cup servings 123 cup sugar 75. 263 cups miniature marshmallows 221 cups semi-sweet chocolate chips 64 cups sour cream 65 curls 125. 217. 246-8. 176. 138. 263  cup topping 277 cup water 58. 159-61. 79-80. 262-3.Turn 81 cup cream 175. 80. 115. 126. 231 cups 50-1. 84-5. 154. 211. 267 cWater 50. 284 Cuckoo for Cocoa 46 cUnbleached Flour 104 cunprocessed uncooked wheat 271 cUnsifted flour 145. 101. 256. 167. 221 paper 184 prepared 246 cups batter 256 cups cheese mixture 267 cups cream 76. 67. 218. 141 currants 175. 256 c-4 243 cups milk 160. 74-7. 77. 61-2. 218 cups crumb mixture 201 cups flour 76. 173. 105. 151. 294 cwater 96. 97. 128. 193. 158. 58. 136. 223. 140-1. 195.319 cubes 70. 159. 111. 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. 218. 250. 139. 124. 170. 100-1. 207. 126. 71-2. 1302. 255 cupcakes 3. 55-6. 292-3  measuring 181. 146. 191. 237. 281-2. 187  cWhipping cream 110. 68-9. 136.
224. 280 Devil's food cake 81 Diabetic Crunchy Chocolate Raisin 16. 186. 200. 151. 129. 130 degrees F. 241 greased ovenproof 161 litre oven proof 117 dissolved. 223. 197. 200 eating 38 flavonoid-rich 37 oz bars Swiss 58 31 Dark Chocolate and Pumpkin Cheesecake 15. 89. 131. 97. 246. 200 Double Chocolate Ice Box Pie 15. 271. 198 decadent chocolate chip cheesecake 60 decorate 87. 240. 166-7. 106. 138-9. 265 degree angle. 195 degrees F. 281 degrees 68-70. 113-15. 98. 200 Double Chocolate Fantasy Bars 15.Beat egg whites 105 degrees F. 1789. 201 . 149. 95. 185. 104. 165. 157. 26. 40.Melt 202 degrees. 36-8. 265.Spoon 152 degree oven 96. 197 Decadent Chocolate Cake 15. 194 dessert 57.320 Dark and Dense Chocolate Mousse 15. dark chocolate helps 45 dip 66. 199 dark chocolate shavings 240 dark rum.Stir 125 dogs 23. 201-2. 260. 244-5. 74. 176. 40-1 doi 47-8 dolly 280 double boiler melt 240 Double Chocolate Brownies 15.Butter 199 degrees F. 194 dark chocolate 23. 272 diseases 38 dish 71. 231.Butter 58 Dense Chocolate Mousse 15. 119-21. 194 dark chocolate benefits 36 Dark Chocolate Brownies 15. 82. 159-60. 195 dark chocolate dl 87 Dark Chocolate May Lower Blood Pressure 47 dark chocolate mousse 217-18 Dark Chocolate Sauce 15. 126. 128-35. 252. 194. cBarcardi 51. 186. 199 Double Chocolate Cheesecake 15. 191. 55 dark semi-sweet chocolate 264 Decadent Chocolate Bread Pudding 15. 166. 230. 61. 177.In 81. 239. 261-3  degrees Celsius 29 degrees Fahrenheit 29. 220 diarrhea. 191-2. 156. 171. 258. 197. 264. 47.
283. 79. 77. 177.Chill 158. 284  blended.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. 200. 108. 172. 258-9  effects. 194. 157. 204 dough 55. 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. 83. 134. 113-14. 81. 57. 163. 94. 96. 205. 134. 119.Stir 242 draft-free area 76 drink 24-5 drizzle 50. 263. 88. 250. 76. 167.Pour 208 egg-white mixture 169 egg whites 60. 164. 273 oats. 141. 150. 103. 280  egg-yolk-chocolate mixture 289 . 74-5. 108. 131. 88-9. chocolate's mood-elevating 42 Effects of Cocoa on Human Health 47 egg mixture 70. 185. 250. 135. 133. 124. 289 dry ingredients. 279 egg mixture. 241. 196-8. 85-6. 57. 185. 116. 212-13. 183. 113-14. 242. 140. 157. 209 Easy Double Chocolate Ice Cream 15 Easy Double Chocolate Ice Cream Yield 209 edges 72.Chill 144 xChocolate 119 dough. 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. 124. 262. 122. 137-8. 119-20. 167.Pour vanilla 180 Dump bread mixture 83 Dutch chocolate 37 Dutch process 184-5 E Easy Chocolate 16. 259-60. 155-6. 205. 185. 64. 129. 193.
203. 197-8. 18893.Fold 171 Eggless Chocolate Cake 16 Eggless Chocolate Cake Yield 210 eggnog 123 eggnog mixture 123 eggs 49-53. 80-4. 266-9.Stir 65 Egyptian Chocolate Cake 16 Egyptian Chocolate Cake Yield 210 electric mixer 50. 241-3. 236. 76. 144. 79. 247-54. 61. 288 evaporated skim milk 168 excess chocolate glaze 140 excess flour 185 extract softened cSugar Eggs tVanilla 75 talmond 186. 219-20. 32-3. 262 tChocolate 123 teaspoon Vanilla bean 160 tPeppermint 137 Extreme Chocolate 45 F Fairfax Chocolate Icing 16. 287-8  egg yolks. 81. 168-9. 140. 96. 37. 244 total 53. 53. 130-5. 146. 207. 182. 106. 250-2. 213. 134. 178. 68. 204-5. 275. 35. 161. 43. 139. 119-21. 54. 222. 149.322 egg yolk mixture 96 egg yolks 54. 85. 251. 112. 223 Fast Chocolate 16. 222 fat 26. 265-6.wikipedia. 177-9. 58. 55. 291-4  eggs yolks 141 eggs. 291-2  electric mixer beat 91 emulsifying agents 31 en. 223-4  non-cocoa 28 saturated 37. 98-104. 212 Fashioned Chocolate 16. 70. 40. 60. 244. 261-3.Butter 239 FDA 32. 212 Fat-Free Chocolate Cake 16 Fat-Free Chocolate Cake Yield 213 fat-free instant pudding 286 F. 217-19. 30 fertility 23 . 111. 244 Fat-Free Chewy Chocolate Cookies 16. 208. 64. 76. 87-92. 47 fermentation 22. 142. 238-9. 171-5.Let 112 egg. 130. 281-2. 224-7. 167-9.org/wiki/Chocolate 48 European Sweet 45-6 evaporated milk 88-90.
104. 171. 200. 137-8. 103. 61-5. 260-2. 276 buttered 279 foil candy cups 177 foil-lined 8-inch square pan. 224. 229. 137-41. 276 foil 152. 107. 266-9. 182. 106. 110. 163-6.Mix 158.Fold 281 foamy 97. 87. 195-8. 250.Add eggs 245 fluffy. 280-4. 101. 184. 101. 44-5. 263. 260. 117. 106. 121 floured Bundt 239 floured surface 88. 59. 103-8. 130-5. 124. 157. 227. 158.Beat 65.Chill 251 foil-lined cookie sheets. 256-8.323 Field Museum 45-6 Fiesta Hot Chocolate 16 Fiesta Hot Chocolate Yield 213 film 5. 165-6. 22930. 227-31. 239 flavors artificial vanilla 32 buttery 119 flour 50-5. 145 fluffy. 83.Mix 293 flour mixture. 158. 248 flour. 202 flan 141 flavonoids 37-8 flavored batter 242 flavorings 56. 231  flour mixture.Chill 110 foil. 75. 209-12. 60.Add flour 127.Stir 202 floured 12-cup 119. 89. 182. 84. 242. 117. 273 flour. 94. 284 Flourless Chocolate Mousse Cake 16 Flourless Chocolate Mousse Cake Yield 214 flourmix 78. 261-4. 189-91. 110. 276 aluminum 83-4. 140. 85-8. 263.Stir 80 fluffy 55-6. 247-9. 270. 212. 287 index 66 finished chocolate confection 42 Firmly Packed 132-3. 195 film adaptations 44-5 filo 77 fingers 66. 192-3.Beat 209 . 76. 208. 227. 131-3. 281-2  Fluffy Chocolate Frosting 244 fluffy. 247. 273 fluffy. 210. 250. 291-4  combined 257 cwhole-wheat 271 tablespoon 276 flour mix 146 flour mixture 55.
216-18. 74. 215 frothy 24. 166. 288 frictional heat 33 fridge 194. 165. 148. 56-7. 178-9. 238. 79. 116-17. 161 Frozen Chocolate 16. 96-7. 152 Food and Drug Administration 32. 216-18. 35. 186-7. 238. 79. 140-1. 72. 65. 283-4  fold beaten egg whites 263 fold cocoa mixture 194 fold squares 261 fold whites 85. 216-18. 194. 72. 155-6. 216 Frozen Double Chocolate Mousse 16 Frozen Double Chocolate Mousse Yield 217 fudge 16. 192. 209-10. 46. 285-8. 99. 216 Frozen Chocolate-Peanut Butter Pie 16. 71. 70. 118. 72. 139. 141-2. 125. 180. 138. 165 food processor 59-60. 189. 166. 162-4. 211. 196-8. 159. 293 freeze 79. 114. 215 Frozen Chocolate Banana Pops 16. 132-3. 292-3  GARNISHES 132-3 gButter 86 . red 73-4. 238. 245. 293 frosting 62. 123-5. 273 buttercream 148 cButter cream 148 chocolate butter cream 274 cup Raspberry-Chocolate 268 remaining 192. 226. 274 nd 132-3 frost cake 252. 180. 140-1. 37 Foolproof Chocolate 16. 43. 268 vanilla. 148. 61. 263. 52. 140-1. 188. 287-8  freezer 110. 85. 221 forastero 29 fork 50. 188. 218-23 Fudgy Chocolate Pudding 16 Fudgy Chocolate Pudding Yield 224 G ganache 109. 128-9. 93. 190. 208-9. 169-70.324 fold 74-6. 204-5. 194. 182. 250. 268. 132. 239. 238-9. 82-3. 245. 208 foods 3. 137. 25. 119. 235. 162. 238. 190. 152. 97. 104.If 273 frosting mixture 138 Frosty Chocolate Pudding 16. 240-1. 195-7 ganache glaze 58-9 garnish 51-2. 124. 161-2. 217. 140. 28. 209. 184. 114. 167. 198. 240-1. 155-6. 152. 2045. 79. 156-7. 172. 162. 288 frost 50. 185. 48 food cake mix 74 food coloring.
59. 124-6. 255. 187. 134. 261. 136. 275. 199. 84. 134. 185. 131-2. 193. 117-19. 255 German cooking chocolate 157-8 German sweet chocolate 208. 212. 187. 263 medium-low 161 moderate 66. 239 German Sweet Chocolate 63 German Sweet Chocolate Cream Cheese 6 German Sweet Chocolate Cream Cheese Brownies 16. 264. 124. 86-7. 107. 291 Grape-Nuts mixture 102 grease 51. 221 glaze 50. 168. 132. 82-5. 290-1  Grease cookie sheet. 227. 182. 280 Guide to Chocolate 45 Guilt-Free Desserts Preheat 130 H half beat 26 hazelnuts 65. 263-4. 236-7. 71. 239. 137.325 gelatin 97. 224 Gifts of chocolate 23 glass bowl 194. 182. 30. 155. 240 Healthy Chocolate 47 heaping Flour 122 hearts chocolate cake 276 dark chocolate could help 46 heat 56-9. 114. 138. 153-4. 179. 283 glucose 66 Gods 45-7 golden 55. 131. 270. 184. 1846. 72-3. 139-46. 238-9  med-high 162 medium-high 89. 107. 195-7. 199. 27. 124. 106-9. 287 . 162. 125. 141. 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. 89. 119. 87. 197. 59. 227-8. 127. 119. 175. 75. 88-9. 184. 125. 270-1. 63. 154. 152. 101. 87. 57. 81-4. 229. 159 low 57. 210. 292-3  direct 118 form 160 gentle 70 high 76. 185. 217. 1689. 174-5. 142. 160. 114. 152. 263.Melt chocolate chips 143 Great Chocolate Desserts 68 ground 22. 227. 118. 120. 197-8. 202-5. 152. 58. 106. 184-5. 68. 160-3. 81. 138-9. 288-90 gelatin mixture 139. 193 GLAZE 108. 55. 237. 131. 252.
Blend 109 heat. large 85 heat.Reduce 218 heat-absorbing sur-face 34 heat chocolate 197 heat cream 152 heat milk 84 heat oil 70. 254. 94. 198. 231 honey 17. 178. 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. 114. 246. 109.Remove.326 saucepan. 64. 163.Stir 105. 157.Add 219 heat. 234. 44. 123. 77. 23. 128. 230-1. 145 medium-high 109 heavy saucepan 62. 193. low 247 heat. 257  pml 111 unknown 256 heat raspberry 50 heat skillet 148 heat sugar 263 heat topping 74 heat. 24 holes 210 Holiday Chocolate Butter Cookies 17 Holiday Chocolate Butter Cookies Yield 230 holidays 5. 173. 246. 161. 227-30. 169. 72. 218. 88 Heat oven 50.Pour 196 heatproof bowl set. 91. 171. 277 Honey Chocolate Cake 17 Honey Chocolate Cake Yield 230 Honey Chocolate Cupcakes 17 .Simmer 214 heat.Cool 179 heated grill 115 heat. 58.
327 Honey Chocolate Cupcakes Dessert horses 40. 74. 136. 276. 62. 172. 136.Stir 205 HOUSE Milk Chocolate 260 HOUSE Peanut Butter 258 hr 164. 82. 67. 23-4. 215. 67. 140. 211. 31-2. 175. 213. 161. 234 Israeli Chocolate-Coated Orange Peels 17 Israeli Chocolate-Coated Orange Peels Yield 235 I. 63. 226. 42 hot chocolate 17. 282 soft vanilla 115 ice milk 79 frozen 79 oz Chocolate nonfat 79 icing 50. 86-7. 60. 41-2 231 I ice cream 129. 268 JAM-FILLED CHOCOLATE SUGAR COOKIES 172 Jamaican Chocolate Cake 17 Jamaican Chocolate Cake Yield 236 jar 61. 183. 230-4. 141. 11617. 244. 278 humans 23. 258. 278. 272. 251 Jeff's Chocolate Cream Cheese Frosting 17 Jeff's Chocolate Cream Cheese Frosting Yield 237 jelly roll pan 73. 95. 169. 230 Industrial Revolution 25 ingrediants 250 ingredients 28. 65. 287 Judith Olney's Chocolate Buttermilk Cake 17 Judith Olney's Chocolate Buttermilk Cake Yield 237 Judy's Chocolate Pound Cake 17 Judy's Chocolate Pound Cake Yield 238 . 277. 232.The Cake 238 J Jack Daniel's Chocolate Ice Cream 17. 235 jam 74. 229-30. 73. 275-6  remaining 63. 201. 186. 65. 261 indentations 172. 220. 122. 94-5. 121-2. 101. 274  dry 53. 119. 49-50. 79. 165. 288 pt Chocolate 121 scoop of vanilla 61. 108. 192. 264. 284 instructions 3 International Cocoa Organization 46 invert cake 169 Irish Cream and Chocolate Cheesecake 17. 266. 108. 166-7. 232 hours. 232 best 67 Hot Chocolate Mix 17.
226 M machines. 173. 238. 245. 149. 268 cChocolate-mint 184 liquid mixture 277 loaf 52. 147. 96. 246. 181. 140. 178-9. 242. orange 177 K Kahlua 14. 118. 199. 47 lead concentrations 39-40 leaf 133 Light & Luscious Chocolate Desserts 111 Light CoCoa Frosting 229 liqueur 59. 155. 245. 179. 70. 177. 124. 102. 140. 218-19. 185. 64. 126. chocolate tempering 35 . 256 large mixer bowl beat cream cheese 193 large mixing bowl 49-50. 263. 114 lead 5. 216. 162. 208. 192. 241. 187. 55. 205. 207. 118. 70. 89. 182. 239. 274  menthe 193 meringue 196-7 single 111. 221.328 juice. 261. 286 layers 50-2. 227. 126. 187-8. 243 loosen cake 109. 225-7. 206. 166. 145. 156-7. 255 cool 147 low heat melt margarine 283 lukewarm 117. 274 kilogram 40 Kit's Chocolate Mousse 18 Kit's Chocolate Mousse Yield 241 knife 60. 201. 54. 108. 150. 170. 197. 263 labels 42-3 large bowl beat 150 large mixer bowl 91. 163. 271 loaf pans 3-inch 208-9 floured 7-by-5-by-3-inch 175 loaves 75. 239 sugar tb 188 Kahlua butter 188 KAHLUA BUTTER 188 Kahlua Milk Chocolate Cheesecake 17 Kahlua Milk Chocolate Cheesecake Yield 239 kids 81. 161. 208-9. 39-40. 223. 195. 211. 278-9  L La Creme 208 La France Chocolate Decadence 19. 156. 72. 151. 252. 148. 71-2. 192. 137. 268.
38. 179. 203. 244-5. 163-4. 132-3. 163. 210. 191-2. 243. 210. 220 marshmallows 87. 166. 252-4. 211. 138. 78. 289-90  melt chocolate chips 111.Add eggs 166. 2402. 231-2.With 199 melted chocolate 61. 128. 30. 235-7. 279. 127. 263. 108.Beat 294 medium speed. 128. 245. 134-7. 156. 282 medium speed. 286-7  medium heat 69. 225 Marble Fudge 222 Marbled Double Chocolate Cheesecake Squares 18 Marbled Double Chocolate Cheesecake Squares Yield 241 marbled effect. 162. 105-6. 157. 189. 68. 61. 114. 152. 218. 194. 171. 149. 182. 195. 143. 91. 91. 263. 85. 146. 96. 162. 177-80. 223-5. 184. 293  medium mixing bowl 263 medium saucepan 111. 180. 127. 178-9. 145.In 228 medium saucepan melt corn oil 111 medium size bowl 149 medium-size bowl 239 clean 161 medium speed. 166. 78-9. 291-2  Melt Beat 208 melt butter 92. 63. 251.Turn mixture 285 medium. 212. 273. 66. 186. 138. 157. cButter oz 207. 154. 152. 193. 272-5  regular 106. 148 Mars 26. 98. 92. 61-3. 275. 53 largest chocolate 43 marbelize 64. 132-3. 280-1. 222. 73. 59. 146-7. 191. 265. 281 unknown 200 melt chocolate 56. 278. 281. 290 melted butter. 93. 87. 226-8. 153. 179. 243 medium 49-50. 42-3. . 43. 264. 224. 288. 138. 76. 58. 207. 242 Maya 22-4 Mayonnaise Chocolate Cake 18. 247. 268-9. 99. 256 Maui Chocolate Pizza 18. 292-4 Margarine cCocoa cSugar Eggs 108 margarine mixture 106. 33-4. 169. 197. 281. 47 marshmallow cream. 83-4. 119.329 Making Chocolate 46 manufacturers 5. 138. 145-6. 118-19.Blend 281 medium speed. 118. 108. 89. 148-50. 91. 119. 94. 250-1.Sprinkle coconut mixture 173 margarine 63. 287 vegetable cooking spray. 149. 174. 158. 201. 180. 256. 215. 262-3. 99. 217-18. 125-6. 250.Stir 58 melt 28. 284. 193 melt ts Vanilla 146 melted butter 89. 31. 145. 154. 271-2  medium bowl 57-9.
Blend 57 melted. 229. 31. 240. 102. 177. 220 hot 263.Chill 125 melted. 232. 117. 206. 222 milk chocolate 23. 222. 244 milk 22-3. 222. 254 microwave 50. 199  melted chocolate chips 227. 80. 230 melted chocolate mixture 140.Pour 80. 232 pt 117 raw 278 sour 181. 63. 254 microwave cream 125 microwave oven 142. 216. 145-6. 36. 130-3. 193 Menthe Chocolate Squares 14. 247-9  cEvaporated 116. 206-8. 207. 252 melted 239 oz bag 245 31 Milk chocolate bars 143-4 . 159. 256. 143. 186. 177-9. 272 cSour 230 cWhole 83. 156. 262 stirin 182 sweetened 208. 206. 272 ingredients. 56-7. 216 microwave-safe bowl 186. 286 cSkim 202. 95 melted.Remove 106. 191. 78. 261  microwave chocolate 78. 40. 205. 2034. 189. 26. 196 Mesoamerican Luxury 45 Mexican-style Hot Chocolate 18 Mexican-style Hot Chocolate Yield 244 microwavable bowl 172. 170. 155. 171. 171. 200. 31. 217. 261 Mile-High Chocolate Cake 18.Blend 249 melted chocolate. 251. 226 melted chocolate mixture. 162. 172. 235-7. 168 dry 54. 224.Chill 133 rounded teaspoonful 135 Melted unsweetened chocolate 233 melted white baking pieces 177 melted. 190. 105. 129. 221. 166-8.Stir 222 menthe 130. 232. 175. 177. 173. 56-7. 193 meringues 97. 225. 223-7.330 168.Add 209 nonfat 202 powdered 115. 149. 53. 104. 245 melted. 236. 287 cNon-fat 255 cold 272.
198. 237-8. 227 milk chocolate crust 240 milk chocolate drink 25 MILK CHOCOLATE FUDGE Omit 221 milk chocolate mixture 239 milk chocolate morsels 258. 109. 75-6.Melt glaze ingredients 283 minutes.331 milk chocolate chips 109.Add 251 mint chocolate chips.The mixture 168 minutes. 161 mix instant 49 mix peanut butter 277 mix sugar 117. 182. 145-6. 220 cNonfat Dry 76 dry 54.Whisk 226 Milky Way 44 Mini Chocolate Chip Cheesecakes 18. 66-8. 70-2.Beat 269 minutes. 94-6. 162-3. 132-3. 87-8. 165. 242-3. 138. 246 mins 68. 175.Shape 138 mint layer 193 minutes stirring 246 minutes. 137. 126-8. 115. 152-3. 76. 144. 31.Cook 132 mint-chocolate chips. cup of 132.Continue stirring 67 Milkfat Fractions Help Beat Blooming Chocolate 46 milk.Stir 204 minutes. 288 mint chocolate 135 mint chocolate chips 131 mint-chocolate chips 129.Cook 130 Mint-Chocolate chips.Turn oven 95 mix 52-3.Blend 164 milk. 202 heat. 199-200. 89. 146. 217 mint 9. 261 Milk Chocolate Popcorn 18 Milk Chocolate Popcorn Yield 245 MILK Dash of salt 221 milk/Grape-Nuts mixture 102 milk powder 23. 202 10-oz bag of Nestles 134. 244 milk solids 26 milk substitutes 32 milk. 260  mix butter 100. 138 cup of 134. 148. 258 mix chocolate 212 mix cocoa 214 mix flour 115. 1601. 134 mint chocolate chips. 187 mix yeast mixture 76 .
219. 223. 211. 196-7. 192. 269 mixing bowl 65. 252. 110. 266. 260. 124-5. 205. 180. 138 Nestles Toll House Mint Chocolate 131 Nestles Toll House Mint-Chocolate Chips 202 New York style cheesecake 60 . 99. 65. 152. 244. 229. 286-7  mixture boils 57. 218. 219. 86. 230. 245. 128. 125. 260. 140-1. large 80 mixing bowl. 242. 246 mixture bubbles 108. 269 mixture 66-7. 216. 289 spoon chocolate 152 mousse cake 214 Moving chocolate 35 muffin cups 78. 239-40. 281-2  medium size 110 mixing bowl stir. 80. 203-5. 200. 129-35. 250-2. 140. 246 Mocha Chocolate Chip Cheesecake 18 Mocha Chocolate Chip Cheesecake Yield 247 MOCHA CHOCOLATE FROSTING 180 Mocha Chocolate Frosting. 202. 211. 233.Add 198 mixture. 281 floured 9-inch springform 52 morsels 57. 245. 140-1. 252. 218-19. 231 Muffins 18. 209-11. 270 moderate oven 122. 196-7. 260. 248-9 N Nestle Toll House Mint-Chocolate Morsels 135 NESTLÉ 57. hot 112 Mocha Chocolate Cheesecake 18. 174-5. 246.Stir. 114. 160 Mixture Thickens Slightly 97 mixture thickens. 129-33. 265 NESTLÉ TOLL 258. 251 Nestles Mint-Chocolate Chips 134. 274-5.Place 289 mixture. 69. 124.Cut 180 moderate 60. 187-90. 106. electric 166. 237.332 mixer 52. 164. 248 greased 53. 261-2 preheated 144. 95. 152. 223-4. 91. 223.Let 58 mixture thickens. 283  mixer set. 186. 174. 266 oz Butterscotch 257 mound 80. 241. 131. 260 Nestles 109. 167 mousse 3. 145 mixture thickens 145. 110. 62. 260.Remove 185 mixture.Place 161 mold 28. 242-4. 58. 167-9.Beat 180. 155. 118. 153 moist cake.
264. 106. 65. 174-5.333 nibs 22. 254 oven temperature 146-7. 273-5. 108. 201. 78. 294 oiled marble slab 66 Old-Fashioned Peanut Butter Chocolate Chip Cookies 18. 280 overbeat 119. 254 Oreo Cookie 147. 121. 103-4. 123.Bake 72 oven 60-1. 268 slow 182. 99-101. 291-4  hot 122 hour. 161. 252 overstir 121 oz 56-8. 164. 109-10. 211. 243-5. 177. 241. 252 Olive Garden Chocolate Chip Cookie Dough 18. 179. 190-1. 268. 30 non-chocolate ingredients 28 nonmetal bowl stir 158 novel 44-5 nut mixture 146 nuts 55. 126. 222-3. 263. 189. 249 Nutty chocolate 18. 144 oats 104. 160-2. 138-40. 147. 251. 96. 243. 218. 235.Maintain 52 overbake 62. 81. 253 one.Add 267 cVegetable 81. 88-91. 123. 264. 88. 201. 262 warm 287 oven bake 259 oven heat 107 oven rack 84. 153. 201-2. 257 rolled 144-5. 278  Nutter Butter Chocolate-Peanut Butter Pie 18. 172-3. 247-9. 236. 64. 68. 156. 172. 177-8. 110 oven temperatue 147. 254 ounces 61. 65-6. 91-2. 211-14. 262-3. 274. 251 O oatmeal 102-3. 57. 38 Obtaining Cacao 45-6 oil 50. 276  cup sugar. 177. 197-9. 36. 77. 64.Stir 91 onion mixture 70 open oven door. 83-5. 126-7. 80. 221-3.Remove cheesecake 147 Orange-Chocolate Cheesecake 18. 229 obesity risk 5. 123. 258. 269. . 225. 248. 192-3. 276. 71-2. 89.Preheat 131 open 147. 254. 290 ounces bittersweet chocolate 225 ove cake. 255 preheated 155. 152. 204-8. 250 Nutty Chocolate Mint Fudge 18. 267 minutes.
237. 156. 72. 100. 257-8. 139. 182-5. 278 Butterscotch pieces 189 chocolate 179 Chocolate 66. 236. 166. 282. 259. 113. 88. 239-40. 210. 120. 152. 85. 290 Vanilla baking bar square 50 Vanilla Yogurt 184 White Sugar 161 P package. 230. 285-6  Dark chocolate 139. 273 Baking Chocolate 183 Bittersweet chocolate 118. 243. 149. 83. 146-7. 138-41. 90. 141. 267-70. ounce 94. 155 Chocolate Wafers 95 Chocolatebar 80 Cocoa 117 Cocoa powder 66 Cocoapowder 120 Cream cheese 59. 150. 293 Milk Chocolate 111 Milk chocolate chips 219 Milk Chocolate Chips 227 Peanut butter 257 Semi-sweet chocolate 91. 286-8  Baking chocolate 192. 142 Flour 120 Light 117 Milk 123 Milk chocolate 118. 197. 273-82  .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. 136. 271. 245. 196-8. 166. 195. 163. 217 Semi-Sweet Chocolate 127 Semi-sweet chocolate chips 50. 234. 163. 59-60. 176. 266 Chocolate wafer cookies 71 Chocolate wafers 153. 106. 92. 236. 81-3. 294 Semisweet chocolate ts Shortening 283 Sugar 120. 109-10. 72-7. 260-1. 169. 253. 257 semisweet chocolate 160 Semisweet chocolate 109. 269  Semisweet chocolate chips 95. 63. 242-4. 128. 113. 287 Bittersweet Chocolate 76 Bittersweet chocolate OR 61 Butter 66. 175. 62-4. 203. 152. 85-7. 107. 225-9. 270 Chocolate Chips 106. 203-4. 206. 241. 201. 278 CHOCOLATE 97 Chocolate chips 95. 191-2. 290 packed Eggs 284 paint 133 pan 53-5. 263-5. 247. 178. 157. 138. 89-91. 223. 246-7. 190-1. 119. 204-5. 68.
252.Set oven 91 Pantry Chocolate Lime Pie 18 Pantry Chocolate Lime Pie Yield 255 paper bake cups 111. 147. 222. 73. 219. 114. 157. 197. 135. 135.Begin heating.Add 257 cChunky 222 cCreamy 150-1. 176.cover 152 greased medium cup-cake 262 prepared 55. 255 peanut butter chip mixture 256 Peanut Butter Chocolate 222 Peanut Butter Chocolate Rice Krispie 19. 138. 216-17. 222. 215 parchment paper 113. 61. 249-50 crushed 240 salted 245 . 149-52. 250. soft 171 peanut butter 106. 255.Smooth top. 227-8. 156. 287 cup chunky 222 cup creamy 222 Peanut Butter and Chocolate Cookie Sandwich Cookies 18. 287 boil. 199. 75-6. 191. 96. 222.335 buttered 117 cake rack. 149. 178-9 rim of 90. 110. 1978. 98. 152-3. 148 pan.Chill. 178-9. 144-5. 91-2. 167. 98. 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.Garnish 98 pan. 240 cSmooth 149. 240. 156. 109. smooth 67 pastries 261 pastry flour 96 cWhole wheat 65 pat mixtur 72 PDF 46-7 peak.Remove 152 cheesecake 239 frozen peanut butter mousse. 258.Beat egg whites. 59. 264 paste. 257 Peanut-Pecan Chocolate Chip Cookies 19 Peanut-Pecan Chocolate Chip Cookies Yield 258 peanuts 69. 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. 114. 276-7  removing rim of 90. 161. 116. 130.
167. 90. 127-8. 176. 218. 238-9. 259 pecan cookie crust 194 pecans 57. 120. 258. 181. 245. 228. 192. 222. 87. 259 Pecan-chocolate Chip Pie 19. 207 pound cake 272 chocolate peanut butter 12. 195. 283. 226. 221. 127. 270. 263  plate 74. 270. 192. 96. 75. 101 reserving 101 potassium milk exchange 244 pound 61. 214-15. 238. 282 baked 56 cracker 78. 260. 184. 237. 258 pears 259 Pears Au Chocolat 19. 254 candied 157 peppermint 137-8 Petit Pain Au Chocolat 19. 260. 278  cUnsifted 190 ts Ground Cinnamon 76 Powdered sugar Eggsize piece of glucose 66 Powdered sugar pn Salt 88 Powdered sugar ts Vanilla 198 . 156. 125. 93. 135. 110-11. 75-6. 205. 161. 216. 196. 119. 240. 178-9. 153-4. 127. 288. 200 cooled peanut butter 240 Pie crusts 260. 199. 286 cherry 74. 268. 260. 153-5.Spoon chocolate mixture 80 pie shell 89. 81. 110. 258-9. 240 pinch salt 119 Pineapple Chocolate Cake 19 Pineapple Chocolate Cake Yield 261 Pistachio Cake 19. 223 peel 133. 177. 29-30. 200. 151 powder malted-milk 125 tCocoa 65 powdered sugar 71-2. 149. 161. 143. 146.336 Peanutty Chocolate Bread Pudding 19. 262 pistachio mixture 156 pistachios 155-7 pkg butterscotch 218 PL 61 Place cake 50. 273. 237 Place sugars 270 plastic 76. 211. 247 pie plate. 137. 127. 143. 178-9. 235. 168. 79. 205. 190. 233. 234. 169. 110. 292 PMID 47-8 pods 27. 290 cChopped 104. 260 pie 89.
124. 84. 264 pre-heat oven 62 Precision 60. 72. 215. 105-8. 244 gm 223-4 pt Raspberries 167. 39. 89. 115. 266 raisins 69-70. 255 protein 54. 164. 194-5 pumpkin cheesecake batter 195 purpose flour 150. 55. 71. 60. 225.Stir 159 R racks 52. 269. 110.337 power 57. 225 cAll 199. 139. 65.Beat 78 pull caramel mixture 263 pumpkin cheesecake 15. 93. 33-4. 273 Prick surface of cake 50 process 25. 239.When 159. 272 Processed cocoa powder 37 products 28. 211. 276. 85. 94. 132-5. 55. 140. 274 Q quantities. 221. 121. 275  Raisin-Filled Chocolate Chip Cookies 19. 175. 249  Preheat oven 50-5.Baking time 60 Prepare Chocolate Sugar Cookie 172 Preparing 156 Press Chocolate Wafer Crust mixture 93 press crumb mixture 79. 185. 60-1. 61. 248. 195-6. 188. 245. large 36. 226. 213. 130. 267-8  PREHEAT OVEN 52. 209-11. 160-1. 255 puding mixes. 279 pudding mix 54. 166-8. 32. 154-5. 214. 202. 266 Rarest Chocolate 46 . 177. 80-3. 71. 169. 273 milk. 85. 81-4. 2689. 277 free instant chocolate 277 oz box chocolate 215 white chocolate flavor 286 pudding mixtures 202-3. 158. 198-9. 58-9. 255. 85. 273. 261 Powter Chocolate Mousse Bars 19. 271. 265 prop 147. 38 quart casserole. 150. total 126 preheated 350-degree oven 74 preheated oven. 291 Preheat oven. 226. 43 Pronto's Phyllo-Wrapped White Chocolate Cheesecake 19. 56. 190. 148 preheat 58. 262-4. 116-17. 137-8. 142. 67. 72-3. 160. 76. 89 pretzels 151. 76. 145-6. 129-30. 158. 68-9. 192. 62. 139. 291 pudding 50-1. 201-2. 185.
170-2. 216. 59. 111. 130-3. 174-6. 248-9. 280 removable bottom 141. 134. 56. 288-9  rosettes 157 Rosie's Bakery All-Butter Fresh Cream Sugar 84 Rotten Tomatoes 48 Roughed-Up Chocolate Chip Cookies 19. 136. 292 Raspberry-Chocolate 268 Raspberry-Chocolate Cake 19. 293-4  dash 222 ds 54. 278  roll almond mixture 71 room temp 51. 81.338 raspberries 162-3. 186. 78. 274-6. 167. 199. 292 reserved chocolate mixture 132. 255. 263  reheat 56. 153-5. 281-5. 84. 211. 263-4. 162 raspberry mixture 267 recipe 3. 56. 199-200. 266 raspberry cream 73. 221. 192 reserved cocoa paste 226 reserved crumb mixture 201 reserved sugar syrup. 184-5. 205. 135.Stir pudding mixes 179 refrigerator 35. 117-22. 285-7  refrigerate cake 161 refrigerate leftovers 246. 190. 242. 110. 58-9. 220. 123. 138. 288 remainder 115. 237 S salt 101-3. 60. 205. 129. 74. 169-71. 113. 277 Refrigerated chocolate chip 253 Refrigerate. 268. 139-41. 256. 37. 283-4 room temperature 51. 178. 152. 225. 169. 197. 142. 120. 268-9. 209-11. 211. 78. 166-7. 21718. 187-9. 67-8. 165-7. 122. 50.Stir 288 result 33. 267 Raspberry Chocolate Swirl Cheesecake 19. 284-5. 118-19. 103 Retrieved 45-8 Reverse Chocolate Chip Cookies 19. 199. 269 RIGHT CHOCOLATE 158 risk 28. 185-6. 37. 105-7. 92. 92-4. 151. 229-31. 113. 186-7. 217. 158. 222. 200-1. 169-70. 56. 178-9. 170. 47 roasted chocolate beans impart 27 roll 88. 123. 89. 252-4. 176. 125. 158. 72. 191-3. 161. 180. 136. 200-2. 59. 125. 35. 201. 110-11. 185. 174. 106. 119. 193. 194-5. 261  Red Beet Chocolate Cake 19 Red Beet Chocolate Cake Yield 268 refrigerate 71. 240. 271 rum 50-1. 127-8. 201 grains 118 pinch of 88. 127. 141. 145-6. 138-9. 287 . 88-9.
214. 207. 162. 136. 110.Micro-cook 158 salt. 34 scrape vanilla bean 101 semi-sweet 69. 142. 277  2-cup 203 human 41 . 157. 93. 288-9 saucepan 73. 119. 216. 99. 244. 223. 132-3. 178. 244. 81. 271 sized 83-4 small 58-9. 86. 105. 92-3. 204-6. 239 seconds 50. 154. 125.Cook stirring 56 salt. 117. 270 semi-sweet chocolate 57. 93.Add 105. 201. 139. 108. 80. 268. 201. 261-2. 184. 168. 87. 161 scrape yolk mixture 161 scraping 58. 244. 190. 196. 257 chilled oz 217 semisweet Icing sugar 209 Sensational Chocolates 46 serotonin 37. 174. 107-8. 125. 157. 110. 284.Bring. 149. 97. 188. 85. heavy 185 saucepan. 83. 164. 229. 149. 206.Cook 57. 175. 146. 263.Bring 251 salt. 125. 42 servings 49. 177. 158. 102. 148. 68-9. 81. 216. 139-40. 201. 142. 158. 130.339 pn 82-3. 268 seconds. 57-60. 293 teaspoon 140 tsp 195 unsweetened 123 salt. 211. 256.Transfer 132-3 sandwiches 164-5 Satin Chocolate Mousse 19 Satin Chocolate Mousse Yield 272 sauce 56. 89. 95. 114. 162. 160-1. 287 saucepan. 140. 266. 271.Spread 104 salt. 203. 61.Stir 158 seeds 22. 153 salt. 195. 95.Stir 159 sauerkraut 166 Scrape 58-9. 292-3  heavy guage 131-2 large 82-3. 111.Stir 212 salt. 174. 182. 132. 246-7  saucepan. 152. 55. 85. 218. 144. 271. 258 cWhipping cream tb Butter oz 151 semisweet chocolate 27. 289 melted BAKER'S 172 semi-sweet chocolate chips 266 cChopped walnuts oz 75 semisweet 26. 187. 154. 168. 144.
139. 131-3. 114. 119. 192. 292 shortening 72. 224. 160-1. 146. tbaking 53. 176. 180. 142. 178.Stir 59. 103. 116. 77. 208. 213. 229. 107. 211. 251. 182.In 82. 265. 229. 96. 243 sifter 124 simmering 81. 108. 229 skins 47. 281-2. 102.Stir 205 skim milk. 142. 288 buttered filo 77 pastry 260-1 shell 22. 238. 161. 197.Melt 108 vegetable 58. 275 salt. 205. 235. 288 . 204-5. 184.Cut 92 shavings 125. 119. 263 sliced almonds 71-2. 236. 255. 251. 157. 218. 198. 258. 243 orange 141 Slide cake 169 Slightly Beaten 164 small bowl stir 73 smooth. 226.340 set aside.Pour 86. 129. 229. 202 set aside. 181. 262. 126. 211. 141 sifted flour 143. 252. 197. 272 Soft Chocolate Caramels 6 soft peaks form 75-6. 226-7. 231. 143. 191. 185. 136. 156. 197. 237-8  sift flour 55. 182. 183. 245. cold 74.Beat whippping cream 57 Shave chocolate 110 shaved chocolate. 244. 114. 171. 288 simmering water 62. 223 snap 33 soda. 226. 152. 153. 181 smooth. 261. 210-11. 86. 135.Preheat 189 Set bowl of chocolate 169 set pan 152 set. 252. 168. 267. 275 soft peaks form. 261 sift icing sugar 108. 186.Blend eggs 98 set aside. 203. 140. 167. 196 smooth. 284 smooth.Dollop mixture 125 soften 121. 111.Add eggs 246. 132-3. 140. 189. 169. 258. 131 shortening mixture 103 Sift 75.Add vanilla 253 smoothing 140-1. 248-9. 99. 250. 178. 30. 155. 223-4. 230. 82. 165. 292 simmering water. 89 sliced Chocolate Decadence 264 slices 140-1. 124. 172. 166. 167. 139. 284 cVegetable 192. 275. 136. 168. 130. 240 sheets 55. 124. 200. 271 sodium 53. 175-6. 161.
58. 252. 95. 156 sponge mixture 117 Sponge. 92-3. 72. 236. 193. 280 sprinkle 62. 286-7  large 80. 224-5. 203-4.Heat 214 sticks 30.Butter 156 spoon 60. 209 squares 45. 288 buttered 87 rubber 110. 67. 205. 88. 156. 92. 138. 126. 141-2. 183 spoon batter 74. 253-4. 167. 146-7. 106. 128. 282-3. 85. 84-5. 124. 69. 92-4. 108. 107. 276 spoon chocolate icing 50 spray 73. 222-3. 53. 278 . 62-4. 200. 70. 68. 242. 176-7. 293-4  squares chocola 165 squares. 146-7. 293 Sour Cream/chocolate Frosting 273 Sour Cream Chocolate Layer Cake 20 Sour Cream Chocolate Layer Cake Yield 273 sour cream. 29. 259-60  sprinkle batter 98 sprinkle butterscotch 257 square baking pan 107. 83. 78. 184 Sorting out Chocolate 48 souffle 60 souffle mixture 204 sour cream 65. 188 Sourdough Chocolate Cake 20. 123. 160. 270. 26-7. 238-9. 140-1. 179. 111. 241 stearic acid 37 stem 186 stewpan 66 stick cinnamon. 274 soya milk. 60. 88. 117. 199. 162. 246. 183-4. 248. 261. 242. 228-9.Stir 109 source 24. 214. 210. 1848. 127-8. 174. 219. 264 Spread Chocolate Glaze 128 springform pan 52. 247. 248. 78. 238 sponge 76. 273-4. 65. 249. 75. 233. 277 square cake pan 85. 222. 228. 253. 227.Serve chilled. 72.Yield 223 squeeze chocolate mixture 198 stainless steel bowl 109. 198. 84. 87. 117. 72. 280 Spiced Chocolate Applesauce Cake 20 Spiced Chocolate Applesauce Cake Yield 275 split 118. 231. 48. 141. 276-8. 128-9.341 softened Eggs 139 softened tb Bourbon Eggs 204 soften. 98-9. 171. 246. 236. 197. 197. 130. 163. 190. 219-23. 79. 72. 193. 116-17. 161-2. 101. 81-2.Stir 57. 224. 65. 242. plain 161 Spanish hot chocolate 67 spatula 79.
140.342 stiff 57. 163-4 sliced 182.Chill 174 stire 93 stirring 57. 91. 153. 123-5. 198. 155. 194. 75-8. 84-5 Stud top of cake 237 substitutes 32. 106-9.Remove 105. 211. 89. 176. 69-70. 207-10. 81-2. 161. 218-19. 169. 201-5. 69.Reduce 185 stirring occasionally. 238  stimulant 5. 156. 202. 171-5. 187-8. 35 Store 59. 143-8. 246. 129-38. 270 stove 66.In medium bowl 213 stir. 266. 186. 177. 282 Strawberry-Filled Chocolate Cake Hearts 20 Strawberry-Filled Chocolate Cake Hearts Yield 275 Strawberry Sauce 8. 225-9  stir bread cubes 112 stir chocolate 76. 120. 41-2 stir 61-4. 160-4. 136. 251. 2089. 262. 200. 177-9. 156-62. 155-9. 209-15. 236. 140. 236-41. 102. 218-23. 248. 41. 64-8.Set 249. 185. 80-3. 239 stir chocolate mixture minutes 125 stir flour 174. 273-87  cbrown 271 cBrown 94.Pour 179 stirring well. 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. 276. 131-7. 139-43. 168. 167-9.Bake pudding 159 stir. 132-3. 105-9. 16372. 97. 111. 152. 179. 287 strainer 124 strawberries 85. 236-7. 199. 201. 214. 171. 267 sugar 52-8. 235. 220-1. 287-8  stirring const 235 Stirring Constantly 97 stirring constantly. 211. 92. 82-95. 128-9.Cook 105 storage 4. 111.Add 170 stirring frequently. 72-3. 146.Remove 189 stirring twice. 184-5. 123 strain 118. 266 . 111-17. 264 stirring constantlyuntil mixture 199 stirring frequently. 179. 293 stirring constantly. 203. 188-94. 111-13. 66-7. 145. 132-3. 121-4. 116-17. 180-2. 243-8. 78-9.
143 cpowdered 260 cream 127. 104. 199. 165 cDark Brown 214 cgranulated 53.Add 198 superfine 236 tablespoon 62 tbs 259 tbsp 193. 108. 281 remianed 75 sift icing/confectioner's 86 soft peaks form. 120 dissolve 237. 250 tConfectioner's 86 tPowdered 276 white 98. 152. 154. 96. 257 remaining 96-7. 174 sugar particles 33 sugar substitute 170. 252 cLight Brown 150 colored 230 cooked 66 cpacked brown 252. 89. 200. 161 42 sugar content. 249 brown 248 . 223 Sugar Free Chocolate Banana Cream Pie 20. 244 cPowdered 244 sugar syrup 287 sugar tb milk 132-3 Sugar TButter 273 sugar.Add 61. 262 cWhite 103. 270 fermentable 24 icing 85. 287 cups 152. 209 insufficient 30 melted 256 melted. 236 cup of 105. 188 Sugar Free Chocolate 16. 141. 99.343 cCastor 182 cConfectioner's 145. 175. 258 cPacked brown 80. 193 cSifted 171 cSuperfine 61. 276 sugar mixture 73. 182. low 26 sugar crystals 35 disolve 109 sugar dissolves 128.Stir 63 packed brown 64. 155. 138.
170. chocolate's 37 sweet chocolate 23. 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 . 96. 255-6. 222. 166-7. 97. 270. 199 sweet chocolate icing 261 sweetened whipped cream. 179 tablespoons sugar 276 tablespoons water 81 tAll-purpose flour 253 Tall-purpose flour 262 TAll-purpose flour 130. 250 T T-peanut butter 63 t-Salt 209. 128. 156-7. 148. 280 heat corn 136 tbsp corn 116. 185. 103. 105. 161 taste 40-1. 256 tartar 75. 209.Chill 105 synthesized cocoa flavonol molecules 38 syrup 104. 162. 59. 126. 270 cChocolate 122. 257. 257.Continue whipping 156 sugar. 229 tablespoon Chocolate-Orange Sauce 276 tablespoon cocoa powder 225 tablespoon milk 53 tablespoon water melt 80 tablespoons 58. 225. 173.344 sugar. 245. 74. 139.Blend 168 sugar. 156. 125. 129. 237. 206. 139-40. 187. 26. 155. 69. 163. 124. 151. 181. 123. 174-5. 185. 276  tablespoons all-purpose flour 263 tablespoons butter 128 tablespoons cocoa 159 tablespoons flour 256 tablespoons milk 172. 209 cChocolate fudge 150 cCorn 212-13.Cook 184 sugars melt 159 sugary 67 superfine 85 sweet. 158 oz German 224 oz Germans 63 oz Packages semi 221 oz Semi 68.
183. 273. 33 tepid 58. 64-5. 183. 275 Tcocoa 231 TCocoa 93. 77. 131-3. 262. 266. 78. 267 teaspoonfuls 143. 170-2. 219. 120.345 tb Peanut butter tb Honey cRice 277 tb sugar 170 tb Sugar 204 tb Sugar tb Kahula 233 tBaking powder 49. 56-7. 198 Tbls of powdered sugar 127 TBrandy 77. 119. 227-30. 180-1. 175. 80. 101-2. 150. 114. 138. 54. 97. 86. 124. 174-5. 183. 210-11. 124. 46 . 261 TBaking powder 115. 212-13. 90. 232 Tbutter 232. 159. 140-1. 198-9. 99. 189. 65. 140. 258. 263 teaspoons sugar 276 teaspoons vanilla 126. 99-100. 128. 206 texture 26. 34-5. 176 TConfectioner's sugar 241 TCooking chocolate 250 TCornstarch Powdered Sugar 120 teaspoon almond extract 262-3 teaspoon vanilla 126. 34. 75. 63. 122. 248. 72. 170. 249-50 Tbsp Hershey's CoCoa 229 Tbsp of butter 126 tButter 129. 227. 145-6. 31. 175. 224. 85. 248 TCognac 169. 112. 249 tBaking soda 52. 167. 196 TCocoa Powder 78. 199. 161. 119. 270. 273-6  tBaking Soda 120. 172. 268-9. 209. 189. 273-4  tBaking Powder 104. 223 temperature cSugar lg Eggs lg Egg 76 tempering 4. 210. 166-7. 284-5  TButtermilk 102 TCake flour 276 TChocolate syrup 202 TChocolate Syrup 79 tCinnamon 65. 256-8. 167. 81. 55. 194 TConfectioners sugar 82. 102. 222. 263 temper 34 temperature 28-9. 137-8. 109. 260 TButter 51-2. 117. 230. 165. 82. 108. 145. 124. 69. 256-7. 236-8. 155. 68. 271 teaspoons 59. 114. 116. 180. 212. 131-3. 202. 70. 282 TCocoa powder 82. 107. 266 tBaking sodaa 143 tbl 145. 191 TBrown sugar 80 tbsp 55. 141. 144. 123. 269 rounded 55. 107. 147. 158. 85-6. 180. 15960. 169. 184. 113-14. 58. 138. 80.
225. 164. 281 TFlour 105. 111.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 . 139. 242. 219. 263 tips for chocolate care 46 titled Charlie 44-5 TMargarine 98. 223. 151. 191. 276. 240. 136. 192. 188. 109. 68. 187. 205. 167. 199. 167. 284 tossing 83-4. 247.346 TFine quality cocoa powder 162 tFlour 126. 110. 287-8 cool. 132. 108. 175. 87. 223 thin 159. 192 TMilk 64. 163. 105. 142. 190. 40 TPeanut butter 110. 231. 206. 94. 171. 257-8 TPeanut Butter 116 TPowdered sugar 110 TPowdered Sugar 214 TPure vanilla extract 162. 282. 91-2. 118-19 topping mixture 208 TOrange Liqueur 156 toss 84. 284 toxicity 5. 40. 215. 42 thick 67. diameter cake 85 tip 66. 267. 141. 236 thumb 66 tin. 106. 124. 108. 273-4. 33 toothpick 61-2. 253 tMilk 206. 152. 82-3. 88. 99. 187. 202. 177. 102. 163. 79-80. 167. 134. 170. 276 topping 75. 155. 274. 264 TGranulated Sugar 179 theobromine 23. 178. 160. 119. 293 Tmilk 186. 264. 161. 150. 165-6. 190. 245. 199. 288 THot water 113. 211-12. whipped 74. 128. 214. 208. 78. 253  cup fudge 74 topping mix. 199. 26. 138. 76. 242. 159. 116. 142. 280 Tflour pn Salt 284 Tgranulated sugar 100 TGranulated sugar 109. 213. 197. 286-7  thickens 67. 240 transfer 59. 290 tNutmeg cButter 75 toffee 175-6 tongue 31. 176.
165-7. 174-6. 163-8. 241 tVanilla extract Confectioners 269 tVanilla extract fluffy 243 tVanilla extract Raspberries 182 . 99-102. 118. 84-5. 116. 158. 147. 192. 262. 168. 278-9 Trump's Chocolate Pumpernickel Pudding 20 Trump's Chocolate Pumpernickel Pudding Yield 279 ts. 239 tube pan. cSugar cSkim milk 73 ts Salt 139. 200 tVanilla essence 117 TVanilla essence 182 tvanilla extract 252. 291 TUnsalted Butter 107. 95. 96. 278 truffles 28. 82-3. 58. 124.Butter 91 TSuperfine sugar 61 TSweet butter 198. 115. 134. 223. 208. 231. 280. 207. 137-8. 104-7. 91. 251.sugar 224 tSugar 63. 258. 124-5. 63. 228-9. 244-5. 267 tVanilla 54-7. 178. 159-60. 159. 236 tVanila 208 tvanilla 96. 232-4. 197 TSugar 51. 15860. 135-6. 141. 248-9  tSALT 97 tsp 111. 178. 184. 131. 265-7. 224. 70. 70-1. 195. 195-6. 83. 54. floured fluted 68 TUnbleached All-Purpose Flour 164 TUnsalted butter 110. 233 ts Vanilla extract ts 58 tsalt 53. 287-8 tsp vanilla 218 tsp. 97-102. 174-5. 115-16. 59. 111-12. 265 tVanilla extract 52. 105.347 Tripple Layer Chocolate Bars 20. 291-2  Tsugar. 274-5  tVANILLA 97 TVanilla 64. 253-4. 289. 191-3. 210-13. 75. 272 TVanilla extract 51. 1712. 211 TUnsifted all-purpose flour Whipped Cream 264 TUnsweetened cocoa powder 61. 180-1. 264. 143-8. 220 ts Vanilla 94 cPowdered sugar pn Salt 225 ts Vanilla extract 73. 123. 203-4. 203. 72. 93. 189. 197. 131. 130. 267 tSalt 63-5. 130-3. 86. 156. 202. 191-2. 231-2. 143. 126-8. 211. 210. 187-9. 187-8. 224-5. 178. 251. 138. 293-4  tVanilla Extract 79. 68. 276 Tsugar 99. 162. 272-3. 118. 146 ts Salt cButter Flavored Shortening 108 ts Salt ts Vanilla oz Semi-sweet 207. 229. 176. 158. 85-6. 150. 167-8.
89. 82. 130-3. 110. 215. 266. 45-6 Using electric mixer beat butter 231 Using milk 202 V vanil 83 vanila 178. 184. 154. 31. 129. 273. 137.YUMMY 215 vanilla pudding 255 vanilla stir 64 vanilla wafer crumbs 270 vanilla wafers 111. 26. 264. 143. 153. 208. 55 Unknown Heat 242 unsalt 289 Unsalted butter 53. 251-2. 279 unbeaten 261 Uncontrolled crystallization of cocoa butter 33 underbake 51. 284 vanilla ice cream. 202. 217. 101. 161. 38 U Ultralight Chocolate Cake 20. 27. 203. 206 . 280. 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. 127. 158. 199 ts Salt ts 76 vanilla ice cream 61. 236 vanilla bean lengthwise 118 vanilla extract 75. 294 cButter ts 132-3 melted ts 154 sugar Tbsp 62 tPure 162. 71. 135. 287 Unsalted butter Eggs 260 Unsalted soft butter 117 Unsweetened baking chocolate 191 unsweetened chocolate 23. 174-5. 282. 188. 34-6. 105. 62. 240.348 tVanilla flavor 104 tVanilla flavoring 104 TWater 99. 195. 160. 229. 224. 58. 83. 181. 178. 245 vanilla baking bar 50 vanilla batter 242 vanilla bean 66. 93. 137. 139. 259. 61. 212 txp vanilla 128 types 4. 58.
122. 184. 210 cHot 85-6. 239-40 water milk chocolate chips 227 water. 196. 106. 217. 218. 80-1. 261 cCold 49. 53. 292-3  cBoiling 56. 77. 228. 187. 119. 243-4 cup of 132-3. 105. 142-4. 212-13. 251. 174 vanilla. 62. 220. 274 vanilla. 184-5. 57. 51. 106. 165-6. 229 W wafer crumbs cChocolate 72. 129. 131. 180. 272 Variations 56.Pour 132-3 water. 214. 254  chopped 62. 76. 277 cold 66. 192. 210. 179. 88-9.Beat 209.Sift 144 vanilla. 147. 75. 174. 95-6. 175-6.If 59 vanilla.Cool 57. 267 wafers cChocolate 65 cCrushed chocolate 234 cVanilla 270 Wallins' Chocolate Chip Mandel Bread 18. 254 cups vanilla 128 cVanilla 178-9. 61. 263 wash beaters 96 water 23. 2356. 119. 87. 225. 287 hot 55. 277-8  mixture. 105. 281 vanilla. 104 VARIATION 3. 50. 249. 120.Stir 98. 243 walnuts 49. 79. 198. 98. 228.Combine 276 tbsp 250 water bath 214. 169. 129. 175. 160.Stir 134 Victory Chocolate Cake 20. 101.Pour 145 vanilla. 119. 224. 253 warm chocolate mixture 178 wash 133. 207. 221. 58-9.Add 100. 212. 66-7. 222 varieties 29 common chocolate 26 vegetable shortening.Cook 132-3 water. 189. 113. 55. 243. 187. 169.349 cCrushed 111 vanilla. 222.Beat 173 water. 280 vinegar 73. 85. 241. 244. 131-7.Stir 248 . 134. 183. 82. 245.Heat 288 water. 98. 128.
201. 263. 224. 210-11. 198. 198. 169. 221. 240-1. 189. 157. 207-8. 110. 96-8. 153 waxed paper line cookie sheets. 142. 252 whipped cream mixture 123 whipped cream mixture. 144. 279 cChilled 51. 203-5. 36. 208-9. 162. 287  whisking 84. 264. 184. 277. 235. 283-5. 46. 216. 239. 109. 92-3. 62.350 wax paper 54. 242. 204. 168. 61. 166-9. 57.Continue 62 White cake mix 118 white chocolate 23. 238.Delicious 136 whisk 58-9. 192. 283-4. 287-8 waxed paper 55. 198-9. 236-7. 135. 85. 169. 217-18. 291-3  sweetened 234. 292 chocolate. 199-200. 255. 281. 265. 284 cool 79. 163. 76. 204-5. 179. 277 whip eggs 264 whipped cream 13. 292 wheat flour 53. 129. 271. 293 cWhole 292 whip 87. 139. 152. 221  sheets of 135. 176-7. 214. 86.Pour 209 Whipped Cream Vanilla Ice Cream 61 whipped topping 54. 206. 118. 26. 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 . 286 whipping cream 123. 31.Chill 131 WebMD 47 wedges 65. 279. 62. 163. 214. 240-1. 217-18 wet bran mixture 121 wet mixture 65 Wheat Chocolate Cake 21. 165. 199. 217.Heat through. 89. 152-3. 161. 96. 94. 74. 156. 71-2. 115. 208. 156. 158. 287-92 White chocolate baking bar 162 White Chocolate Berry Pie 20 White Chocolate Berry Pie Yield 282 White Chocolate Bread Pudding 19. 111. 91 whipping cream. 106. 227. 161. 185-6. 245. 77. 250-1. 125. 156. 113. 139-41. 21718.
154. 287-9  . 59. 190-1. 105. 91.351 White Chocolate Fudge Yield 286 White Chocolate Lasagna 20. 250. 263. 132. 110. 93. 275-6 white mixture. 57. 204-5. 204 White chocolate shav Dark 240 white chocolate. 65. 93-4. 241-2. 54-5. 256. 46 Y yeast 76 yogurt 79. 196-7. 241. 21213.Top 288 White flour 161 white mixture 182. 251 World Cocoa Foundation 27 X 23. Willy 44 wooden spoon 89. 111. 281. 182. 73. 34 Stirring 34 Xocoatl 24. 85. 131. 184. 96. 96. 156. 259. 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. 113. 75. 291 White chocolate sauce 162 White Chocolate Sauce 15. 180.Using 218 White Chocolate Mousse 20. 208. 275-6  whites pn Salt 204 wire racks 50. 231. 236. 46. 238. 2279. 215 yogurt cheese 163. 152. 111.Melt 135 wire whisk 58. 27. 164. 263. 155-6. 289 White Chocolate Mousse Cheesecake 20. 236. 67 World Chocolate Cake 18. 263  wire racks. 134.Spoon chocolate mixture 182 whites 53. 93. 215 Yolk Mixture 97 yolks 80. 130-4. 216. 81.Blend 293 word 23. 286 Wonka. 31. 68. 217-18. 122. 23-4. 160. 264 cLowfat vanilla 111 oz Lowfat vanilla 163. 256-7. 161. 215 world 3. 140. 289 wooden spoon beat 222 wooden spoon. 196-7.Pour 285 white chocolate. 287 white chocolate mixture 283 white chocolate mixture. 105. 96. 214. 43-4.
293 Z Zucchini Chocolate Cake zucchini mixture 183 .352 Yorker 45 21.
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