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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.
Cookies. brownies. history and business of chocolate. and the book's tips and variations make the recipes easy to follow. And even easier to find with a great index and aphabetical table of contents. The instructions are easily understandable. This book is the most lavish and the most complete. This will make a must-have gift for anyone keen on chocolate. This book has everything chocolate! . This book offers chocolate lovers 371 ways in which to enjoy their favorite treat. Filled with 371 of the world's best recipes. though any true chocolate lover will likely already be up to speed on the health benefits of the cacao bean. mousses and every other decadent sweet dish imaginable—plus some unusual savory ones—are all featured in easy-to-read recipes. ever published on the subject of that most sensuous of all foods— chocolate.3 If you are a chocoholic. The book opens with a comprehensive overview of the science. buy this book and let the bliss begin. This book is literally a chocolate lover’s dream come true. then do yourself a favor. cupcakes and cakes.
...............................................................22 Etymology ...............29 Chocolate liquor..................................................................................................................................................................................................................................................................23 History ...............................................................................................33 Storage................................................................................................32 Tempering...............................31 Conching ..28 Harvesting .............................................................................................................36 Circulatory benefits ....24 Types of chocolate..............26 Production....36 Health..........................................................................................................................................................4 Table of Contents Chocolate.............................30 Blending ......................35 Controversy ..............................................36 ....27 Cacao varieties ...........................................................................................................................................................................................................................................................................................................................................................................
................. 51 .......................................................43 Chocolate in popular culture........ 44 Books and film............................................................................................... 41 Labelling........................................................................ 51 Bailey's Chocolate-Chip Cheesecake ..5 Aphrodisiac........ 40 As a stimulant.................................................................................................... 50 Bacardi Rum Chocolate Cake ............................................................................................................................................ 39 Lead...... 39 Toxicity in animals................................................................................................................................................ 49 Bacardi Double-Chocolate Rum Cake .................. 49 Bacardi Chocolate Rum Cake ................................................................................................................................................................... 44 Notes ...........................................45 Arm & Hammer Chocolate Chip Banana Bread..................................................................................................................................................................................................... 37 Obesity risk .................................... 37 Other benefits ...........................................................................................................................................................................................42 Manufacturers .............................44 Holidays ................................. 38 Acne ......
.................57 Black Chocolate Zinger ......................54 Barbara Bush's Chocolate Chip Cookies .....................................60 Bresse Farmhouse Chocolate Cake ...............52 Banana Chocolate Chip Bread...........................................................................................................................................66 Castillian Hot Chocolate...........................................................................................................67 Cheese And Chocolate Tunnel Cake ...............................................................................................................................................61 Brownies ( Baker's Chocolate ) ....63 Butter Flavored Crisco Ultimate Chocolate Chip Cookie .................56 Bavarian Chocolate Pie ................................54 Barcardi Rum Chocolate Cake ..............52 Banana Chocolate Chip Muffins.......................64 Buttermilk Chocolate-hazelnut Cake ....................56 Big Chocolate Chunk Nut Cookies............................68 ................65 Caramels au Chocolat (Chocolate Caramels) ....................................................................................................................................................................6 Banana Chocolate Cake............................63 Brownies ( German Sweet Chocolate Cream Cheese )................................................59 Brazilian Iced Chocolate .....................................58 Bo's Chocolate Chip Cheesecake .........................66 Caramels Mous au Chocolat (Soft Chocolate Caramels) ..................................................................................................................64 Cappucino Chocolate Cheesecake.......................................53 Banana Chocolate Pudding Cake.................55 Basic Chocolate Sauce ...........67 Cheesecake Crust ( Chocolate Wafer )...........................................................................62 Brownies ( Chocolate Peanut Butter ) ...........................................................................................................................................
.. 75 Chocolate Apricot Kugelhupf................................................................ 69 Chocolate Almond Bread Pudding................................. 69 Chicken with Chocolate Sauce ( Chicken Mole )........................................................................................................... 80 Chocolate Brandy Cake ................................................................................................ 83 Chocolate Bread Pudding #2 ............................ 73 Chocolate and Raspberry Cream Torte ............................... 82 Chocolate Bread Pudding #1 ............................................................................ 79 Chocolate Bar Filling ............ 78 Chocolate Banana Shake........................................................... 76 Chocolate Baka Lava with Brandy Syrup ................................................................................................................................................................7 Chex and Chocolate Party Mix................................................................ 77 Chocolate Banana Pudding Pie..................................................................................................................................... 73 Chocolate Angel Cake......... 79 Chocolate Baseball Cookies................. 78 Chocolate Banana-Split Pie............. 72 Chocolate and Cherry Loaf ABM......................................................................................................................................................................... 74 Chocolate Angel Food Cake.......... 82 Chocolate Bread Pudding................................................................................................................................................................................................................ 81 Chocolate Brandy Cream ........................... 70 Chocolate Almond Morsels ....... 75 Chocolate Apple Bread ............................................................................... 71 Chocolate Amaretto Cheesecake .............................................. 83 .... 77 Chocolate Banana Muffins... 71 Chocolate Amaretto Brownies................................................
................................93 Chocolate Cheesecake Bars.........................................87 Chocolate Caramel Cheesecake......................................................97 Chocolate Chip Cheesecake Supreme ..................................................................................97 Chocolate Chip Cake ................91 Chocolate Cheesecake #2............8 Chocolate Bread Pudding Classic .....................................93 Chocolate Cheesecake #4.....86 Chocolate Cake A La Susanne ...................................................................................................................................99 ...........................................................................98 Chocolate Chip Cookies....86 Chocolate Candy ...................................................................................................................................................................................88 Chocolate Caramel Hazelnut Pie .........................................87 Chocolate Cannoli ........................................................96 Chocolate Chip Brandy Souffle ......................... Low cal .............................................................................94 Chocolate Cherry Cake................................................................................95 Chocolate Cherry Cheesecake ...............95 Chocolate Chiffon Cake ...90 Chocolate Cheesecake .................................................................................89 Chocolate Caramel Pecan Cheesecake ...................................................................90 Chocolate Cheese Pie..................................................................................98 Chocolate Chip Cookie Dough Cheesecake................................................................................................................................................84 Chocolate Bread Pudding with Strawberry Sauce..............................................................................................................................85 Chocolate Cake ..........................84 Chocolate Brownies......................................................................................92 Chocolate Cheesecake #3.............
.................................................................................. 103 Chocolate Chip Squares................................................................. 109 Chocolate Creme de Mints ................................................ 100 Chocolate Chip Date-Nut Loaf............... 105 Chocolate Christmas Candies........ 111 Chocolate Decadence Bread Pudding......................... 113 Chocolate Dipped Peanut Butter Cookies .............. 102 Chocolate Chip Nut Pie (Kentucky Derby Pie) .................................. 107 Chocolate Coffee Swirls........ 106 Chocolate Chunk Blondies .............................................................. 107 Chocolate Cinnamon Crinkles ............... 114 Chocolate Dot Pancakes ......................................................................................................................................................................... 109 Chocolate Crusted Peanut Butter Pie .................................................................................... 112 Chocolate Dipped Almonds................. 110 Chocolate Date Truffles.......................................................... 115 .. 102 Chocolate Chip Macadamia Crunch Cookies ..................................... 101 Chocolate Chip Grape Nut Bread.. 113 Chocolate Dipped Strawberries... 108 Chocolate Covered White Chocolate Cheesecake ............................ 104 Chocolate Chip Torte.............................................................................................................................................................................. 100 Chocolate Chip Cookies (Chefs Cuisiniers Club) ............................... 110 Chocolate Cupcakes...................................M&M Package ........................................................................................................................................................................................................................... 104 Chocolate Chip-Oatmeal Cookies ....................................9 Chocolate Chip Cookies .. 112 Chocolate Dipped Almond Cookies .................................................................
....................125 Chocolate Marble Cheesecake..............................................................................120 Chocolate Ice Cream Cake........................................................................122 Chocolate Macaroons ...........................................................................................................................................116 Chocolate Fudge (Murphy)........................................................................................................119 Chocolate Heaps...............................................129 ...........................................116 Chocolate Fudge Pudding...........................................................115 Chocolate Fudge..............................................................................................................122 Chocolate Lover's Eggnog ...........................................................................................................................................................................................................................................................127 Chocolate Marzipan Slices (mandulas Szalami) ..........................................128 Chocolate Mint Baked Alaska .....10 Chocolate Drop Cookies .............................................128 Chocolate Mini Cheesecakes ...........123 Chocolate Madeleines.117 Chocolate Ganache ...............................118 Chocolate Glazed Dream Cake ...........126 Chocolate marshmallow bars ..............................................................................................................................118 Chocolate Hazelnut Tart...................129 Chocolate Mint Baked Custard...............................................127 Chocolate Milk Fudge (Lemmon) ..........124 Chocolate Marble Cake .................................121 Chocolate Jumbles ...........................................................................................................................121 Chocolate Indians.............................................120 Chocolate Horse Muffins ......................................................................................................................123 Chocolate Malted-Milk Pie ..................
......... 144 Chocolate Nut Chews..............................................................................................11 Chocolate Mint Cheesecake Cups............................................................................... 145 ................. 142 Chocolate Mud Frosting .......................... 134 Chocolate Mint Meringue Cheesecake ......... 142 Chocolate Munchies ............................ 143 Chocolate No Bake Cookies ........................... 133 Chocolate Mint Meltaways.................................................................................... 137 Chocolate Mint Sugar Cookie Drops ..... 130 Chocolate Mint Ice Cream ....... 130 Chocolate Mint Cookies ........................................................................ 144 Chocolate Nut Toffee Bars................ 136 Chocolate Mint Snow-Top Cookies.................................................... 138 Chocolate Mousse.................................... 139 Chocolate Mousse Cake (Part Two) .............................................. 136 Chocolate Mint Sticks ......................................... 132 Chocolate Mint Layer Cake... 141 Chocolate Mousse........................... 134 Chocolate Mint Pinwheels ............................................................................................................................................................................................................................................................................................. 138 Chocolate Mousse CakePart One........................................................................... 135 Chocolate Mint Sauce ................................................................................ 140 Chocolate Mousse Flan ..................................................................................................................... 131 Chocolate Mint Layer Cake.......................................................................................................................................................................................................... 143 Chocolate 'N Pecan Surprises...................................... 136 Chocolate Mint Sauce ............................................................................
.....153 Chocolate Pecan Orange Balls .............................................158 Chocolate Pudding Cake .........................................................................147 Chocolate Pancakes ...........................................................................................155 Chocolate Pizza ...............................................146 Chocolate Orange Supreme Cheesecake....................................................152 Chocolate Peanut Whirls .............160 Chocolate Puddle Pudding........................................................................................................................................................................154 Chocolate Pistachio Meringue Cookie ...159 Chocolate Pudding Mix ...................157 Chocolate Pots De Creme...........................................................................................................................................................................................................................................................................................................................149 Chocolate Peanut Butter Cup Cheesecake ..161 ...............................................................................159 Chocolate Pudding Souffle Cake .......151 Chocolate peanut butter pound cake .......................................149 Chocolate Peanut Butter Cookies.....................................................155 Chocolate Pistachio Orange Cake ..............................................................................................................12 Chocolate Nut Upside-down Cake ...................................................................................153 Chocolate Pecan Pie Bars.151 Chocolate Peanut Clusters......................154 Chocolate Pecan Rum Balls .150 Chocolate Peanut Butter Dip...................................148 Chocolate Peanut Butter Chews ............................145 Chocolate Orange Cheesecake ......157 Chocolate Pretzels ......................................................................................................................................................148 Chocolate Peanut Butter Bars..........................................
............................................... 163 Chocolate Rum Ice Cream..................................................................... 162 Chocolate Raspberry Truffle Cheesecake.................................................................................................. 175 Chocolate Truffle Cake .................. 164 Chocolate Sandwiches ................................................................................................................................................................................................................................................................................. 172 Chocolate Swirl Coffee Cake................................... 165 Chocolate Shortcakes with Red Fruit and Whipped Cream.............................................................................................................................................................................................. 170 Chocolate Sugar Cookies .... 164 Chocolate Sauce.............. 169 Chocolate Soup............................................. 174 Chocolate Teacake................................................ 176 Chocolate Truffles ............................................................................................................................................................. 167 Chocolate Silk Pie...................... 172 Chocolate Swirl Cheesecake.......................... 165 Chocolate Sauerkraut Cake ............................................................................................. 173 Chocolate Syrup Brownies ................................................................. 171 Chocolate Surprise cookies .... 177 ................ 176 Chocolate Truffles ........................................................ 170 Chocolate Spongecake................................. 162 Chocolate Ricotta Cheesecake............................................................................... 168 Chocolate Souffle Roll .....................................13 Chocolate Raspberry Cream Crepes ........ 174 Chocolate Toffee..... 173 Chocolate Tapioca Pudding.................................................................................................. 166 Chocolate Silk.....................................................................................
...................................................................................179 Chocolate Velvet Cheesecake...........................................191 Creamy Chocolate Cheesecake.............................178 Chocolate Turtle Pie...........187 Chocolate-Macadamia Nut Bread with Kahlua But ....................190 Coconut Chocolate Cheesecake...........................................................................................................................................................................................................................................189 Chocolatetown Special Cake .................................................................................................................183 Chocolate-Banana Freeze ....................................................................................193 ....................188 Chocolate-Scotch Drops ..................................................................................186 Chocolate-Cream-Popcorn ................181 Chocolate Whisky Fudge Cake.....................................................................186 Chocolate-Covered Marshmallows ...................................................................................................................183 Chocolate-Chocolate-Chocolate-Chip Fudge Cake ..................190 Chunky Triple-chocolate Cookies.192 Creme de Menthe Chocolate Squares....................................................................180 Chocolate Walnut Pie ...............189 Chocolate-walnut Meringues ..................184 Chocolate-Covered Cherries............14 Chocolate Turtle Cheesecake ........................................................182 Chocolate Zucchini Nut Bread ....180 Chocolate Waffles-Mix.........................................179 Chocolate Vinegar Cake ...................191 Cream Cheese Chocolate Cake.........................................................................................182 Chocolate Yogurt Creme Pudding..............................................................................................................................................................187 Chocolate-Marbled Fudge .............................
................................................................... 195 Death By Chocolate........................ 196 Decadent Chocolate Bread Pudding............................................. 198 Deep Dark Chocolate Sauce .............. 202 Double Chocolate Satin Pudding....................................................................................................................................................................... 205 Easy Chocolate Dipping Sauce .......................... 200 Double Chocolate Ice Box Pie..................... 209 Easy Double Chocolate Ice Cream............................... 203 Double Dark Chocolate Cake with White Chocolate Sauce ............................................................... 208 Easy Chocolate Terrine ........................................................................................................................................... 200 Double Chocolate Fantasy Bars ................................................................................................ 209 ............................................. 204 Easy Chocolate Cheese Pie ..................................................... 208 Easy Double Chocolate Banana Snack Cake .............. 194 Dark Chocolate Brownies................................................................ 201 Double Chocolate Mint Chip Cookies ..................................................................... 206 Easy Chocolate Fudge ........................................................................... 203 Double Chocolate Souffle ................................................................... 207 Easy Chocolate Sprinkled Ice Cream......... 199 Double Chocolate Brownies ........................ 202 Double Chocolate Nut Treat ......... 206 Easy Chocolate Fudge Sauce/fondue..............15 Dark and Dense Chocolate Mousse ................................................ 194 Dark Chocolate and Pumpkin Cheesecake ............................................................................ 199 Double Chocolate Cheesecake.................... 197 Decadent Chocolate Cake ...................................................................................
......216 Frozen Chocolate-Peanut Butter Pie ....................219 Fudge ( Chocolate Marshmallow )..............................215 Frozen Chocolate Banana Pops....................................213 Flourless Chocolate Mousse Cake .....................................................................................................................................16 Eggless Chocolate Cake ................................210 Extra-chocolatly Chocolate-chip Cookies ...............................................................................................................................................................................................................223 Fudge ( Sugar Free Chocolate ).......................................................................................................................216 Frozen Double Chocolate Mousse..........................214 Frosty Chocolate Pudding .....................212 Fat-Free Chewy Chocolate Cookies ......223 Fudgy Chocolate Pudding ..................................Cherry Yogurt Cups .....224 German Sweet Chocolate Cream Cheese Brownies............................210 Egyptian Chocolate Cake ..................................................................221 Fudge (Fast Chocolate ) ..............................................................220 Fudge ( Foolproof Chocolate ) .................................215 Frozen Chocolate ..................................................................................222 Fudge ( Old Fashioned Chocolate )..................................................212 Fat-Free Chocolate Cake...............................224 .............................................................211 Fairfax Chocolate Icing ..................................................................................................218 Fudge ( Chocolate Chip Peanut Butter ) .....................................217 Fudge ( Chocolate Butterscotch )............220 Fudge ( Easy Chocolate ) ..213 Fiesta Hot Chocolate ...............................................................................219 Fudge ( Diabetic Crunchy Chocolate Raisin ) ...............................................................
............................. 228 Hilary Clinton's Chocolate Chip Cookies .................... 235 Jack Daniel's Chocolate Ice Cream....................................... 236 Jeff's Chocolate Cream Cheese Frosting................................... 233 Impossible Chocolate Pie ..................................................... 234 Irish Cream and Chocolate Cheesecake ............................ 229 Holiday Chocolate Butter Cookies..................................... 232 Hot Chocolate Mix ......... 238 Kahlua Milk Chocolate Cheesecake .................................................. 225 Heavenly Chocolate Cheesecake ........................................... 230 Honey Chocolate Cupcakes ........ 240 ............................................................................ 237 Judith Olney's Chocolate Buttermilk Cake............... 232 Impossible Chocolate Cheesecake..................................... 234 Israeli Chocolate-Coated Orange Peels .............................................................................................................................................................. 231 Honey Make Mine Chocolate Sauce ......................................................... 239 Kate's Kiss Off Chocolate Peanut Pie .........................................................................Al Martin.................................................. 227 Hershey's Light Chocolate Brownies ..................................................................... 237 Judy's Chocolate Pound Cake .................................................................... 231 Hot Chocolate ...... 230 Honey Chocolate Cake.......................................................................... 228 Hershey's Light Chocolate Cake ....................................................................................17 Grandmothers' Chocolate Cake................................................................................ 226 Hershey Great American Chocolate Chip Cookies........................................................................................ 235 Jamaican Chocolate Cake.......... 233 Impossible Chocolate Cream Pie .................
......................................244 Milk Chocolate Popcorn...242 May Wallins' Chocolate Chip Mandel Bread..............................................................................................................................243 Mexican-style Hot Chocolate..............................247 Muffins ( Chocolate Banana )........................................................................................................................254 Pantry Chocolate Lime Pie ......253 Orange-Chocolate Cheesecake................................249 Nutty chocolate & mashmallow muffins ....................................................18 Kit's Chocolate Mousse .............................252 Olive Garden Chocolate Chip Cookie Dough Cheesecake........248 Muffins ( Chocolate Chip ) .........251 Old World Chocolate Cake..........................................................................................245 Mini Chocolate Chip Cheesecakes.246 Mocha Chocolate Cheesecake ........................................255 ............................................................................................................244 Mile-High Chocolate Cake ...............................................................................................253 One Bowl Chocolate Fudge...............................................................249 Nutter Butter Chocolate-Peanut Butter Pie.............................243 Mayonnaise Chocolate Cake ..............................................................................................................................................................250 Nutty Chocolate Mint Fudge ................................246 Mocha Chocolate Chip Cheesecake.............................................................241 Maui Chocolate Pizza ......................255 Peanut Butter and Chocolate Cookie Sandwich Cookies .............................248 Muffins ( Chocolate Fudge ) ................................241 Marbled Double Chocolate Cheesecake Squares .251 Old-Fashioned Peanut Butter Chocolate Chip Cookies ...................................................................................
...19 Peanut Butter Chocolate Rice Krispie Treats ....................... 263 Powter Chocolate Mousse Bars................................................ 258 Pears Au Chocolat............................................................................................................. 264 Pronto's Phyllo-Wrapped White Chocolate Cheesecake ...... 256 Peanut Butter Oatmeal Chocolate Chip Cookies ............................................................ 267 Red Beet Chocolate Cake ................................................................................... 258 Peanutty Chocolate Bread Pudding......... 266 Raspberry Chocolate Swirl Cheesecake ..................................................................................... 261 Pistachio Cake with White Chocolate Buttercream ................................................................................................ 260 Pineapple Chocolate Cake............ 272 Schokoladenpretzel (Chocolate Pretzels).......... 272 ............................. 269 Rich Chocolate Caramels.............................. 259 Petit Pain Au Chocolat .................................................. 271 Roughed-Up Chocolate Chip Cookies ..................................................................................... 270 Roma's White Chocolate Bread Pudding......... 268 Reverse Chocolate Chip Cookies.. 259 Pecan-chocolate Chip Pie ........................................................................ 269 Rich Chocolate Pumpkin Truffles .......................... 265 Raisin-Filled Chocolate Chip Cookies ....................................................................................................... 271 Satin Chocolate Mousse .......................................................................... 265 Quick Chocolate Fudge Sauce... 266 Raspberry-Chocolate Cake ................................................................................................................................................................................................... 257 Peanut-Pecan Chocolate Chip Cookies.................................. 262 Pour La France Chocolate Decadence ...............
.................................................................................................................282 White Chocolate Berry Pie.....................................275 Sugar Free Chocolate Banana Cream Pie ............................275 Strawberry-Filled Chocolate Cake Hearts ..........................286 White Chocolate Lasagna with Peanut Ice Cream & Hot Fudge .............................................282 White Chocolate Brownies ......280 Walnut Cream Dessert with Chocolate Sauce...283 White Chocolate Cashew Pie..............................................................................................................................................................................................................................................................................278 Trump's Chocolate Pumpernickel Pudding .....287 White Chocolate Mousse........................................................289 White Chocolate Mousse Cheesecake with Sun-Dried Cherries........................279 Victory Chocolate Cake.....285 White Chocolate Fudge ..................20 Sour Cream Chocolate Layer Cake..................279 Ultralight Chocolate Cake.....................................................................................................................................281 West Haven Chocolate Cake .............................283 White Chocolate Cheesecake .................................................................................................................................................................................274 Spiced Chocolate Applesauce Cake .............................................278 Truffes au Chocolat (Chocolate Truffles)...........285 White Chocolate Devil's Food Pie ..................................................289 .......................288 White Chocolate Mousse #2 ......284 White Chocolate Cheesecake ................................276 Triple Chocolate Pudding Cake .............277 Tripple Layer Chocolate Bars........................................................................................273 Sourdough Chocolate Cake ...............................
........................................... 293 Zucchini Chocolate Cake................................................................................................................................... 290 White Chocolate Raspberry Cake ........................................................................................................... 291 Whole Wheat Chocolate Cake............................................................................21 White Chocolate Nut Cookies ....... 293 .......... 292 Wine chocolate ..... 291 White Chocolate Raspberry Tart.....
and white varieties.22 C H O C O L AT E Chocolate most commonly comes in dark. Native to lowland. cacao has been cultivated for at least three millennia in Central America and Mexico. resulting in pure chocolate in fluid form: chocolate liquor.ələt/) comprises a number of raw and processed foods that are produced from the seed of the tropical cacao tree. The nibs are then ground and liquified. with cocoa solids contributing to the brown coloration. cleaned. the beans are dried. and the shell is removed to produce cacao nibs. with its earliest documented use around 1100 BC. including the Maya and Aztecs. The seeds of the cacao tree have an intense bitter taste. and roasted. The liquor can be further processed into two components: cocoa solids and cocoa butter. who made it into a beverage known as xocolātl. After fermentation. and must be fermented to develop the flavor. The majority of the Mesoamerican peoples made chocolate beverages. tropical South America. a Nahuatl word meaning "bitter water". Chocolate (pronounced / t klət/ (help·info) or /. . milk.
Scientists claim that chocolate. and is derived from the Nahuatl word xocolatl which is a combination of the words. Chocolate contains alkaloids such as theobromine and phenethylamine. atl. Santa Claus and other holiday symbols on Christmas. Chocolate is also associated with the Maya god of fertility. haa. with the Aztec term. which is "water". combining chocolate with sugar. Chocolate is also used in cold and hot beverages. It has been linked to serotonin levels in the brain." However. to produce chocolate milk and hot chocolate. meaning "bitter". Much of the chocolate consumed today is in the form of sweet chocolate. the Spanish had little contact with the Maya before Cortés' early reports to the Spanish King . "White chocolate" contains cocoa butter. xocolli. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. such as dogs and cats. Dark chocolate has recently been promoted for its health benefits.23 Pure. and atl. unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. as it seems to possess substantial amount of antioxidants that reduce the formation of free radicals. proposed that "Spaniards had coined the word by taking the Maya word chocol and then replacing the Mayan term for water. and milk but no cocoa solids (and thus does not qualify to be considered true chocolate). and hearts on Valentine's Day. Etymology The word "chocolate" comes from the Aztecs of Mexico. having long adopted into Nahuatl the Mayan word for the "cacao" bean. Mexican philologist Ignacio Davila Garibi. sugar. The Aztecs associated chocolate with Xochiquetzal. eaten in moderation. but the presence of theobromine renders it toxic to some animals. Chocolate has become one of the most popular flavors in the world. can lower blood pressure. the goddess of fertility. it is more likely that the Aztecs themselves coined the term. chocolate coins on Hanukkah. which have some physiological effects in humans.. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter.
and achiote (known today as annatto). The Maya civilization grew cacao trees in their backyard.24 of the beverage known as xocolatl. In November 2007. chile pepper. Guatemala. bitter drink. chocolate was consumed in a bitter. archaeologists reported finding evidence of the oldest known cultivation and use of cacao at a site in Puerto Escondido. spicy drink called xocoatl. Chocolate was first drunk rather than eaten. William Bright noted that the word xocoatl does not occur in early Spanish or Nahuatl colonial sources. but the white pulp around the cacao beans was likely used as a source of fermentable sugars for an alcoholic drink. dating from about 1100 to 1400 BC. The residues found and the kind of vessel they were found in indicate that the initial use of cacao was not simply as a beverage. The chocolate residue found in an early ancient Maya pot in Río Azul. Xocoatl was believed to fight . The earliest record of using chocolate dates back before the Olmec. and was often flavored with vanilla. Honduras. In the New World. in addition to everyday life. suggests that Maya were drinking chocolate around 400 AD. History A mug of hot chocolate. and used the cacao seeds it produced to make a frothy. Documents in Maya hieroglyphs stated that chocolate was used for ceremonial purposes. Chocolate has been used as a drink for nearly all of its history.
 Even with cacao harvesting becoming a regular business. For hundreds of years. Chocolate was also an important luxury good throughout preColumbian Mesoamerica. and cacao beans were often used as currency. durable chocolate. a "tribute". which in turn helped to create hard. many changes occurred that brought about the food today in its modern form. But. it was not until the arrival of the Industrial Revolution that these mills were put to bigger use. When the people saw the Industrial Revolution arrive. The first chocolate house opened in London in 1657. In the 1700s. noted physician and collector Hans Sloane developed a milk chocolate drink in Jamaica which was initially used by apothecaries. When new machines were produced. Before long. South American and European cultures have used cocoa to treat diarrhea for hundreds of years. To keep up with the high demand for this new drink. Spanish armies began enslaving Mesoamericans to produce cacao. It was not until the Spanish conquest of the Aztecs that chocolate could be imported to Europe. where it quickly became a court favorite. anyone with money could buy it. mechanical mills were created that squeezed out cocoa butter. and using an African workforce to help manage them. companies began advertising this new invention to sell many of the chocolate treats we see today. only royalty and the well-connected could afford to drink this expensive import. or as the Aztecs called it. a belief that is probably attributable to the theobromine content. Not long after the revolution cooled down. In 1689. The situation was different in England. the Aztecs used a system in which one turkey cost one hundred cacao beans and one fresh avocado was worth three beans. For example. no European had ever heard of the popular drink from the Central and South American peoples. Until the 16th century. . All of the areas that were conquered by the Azetcs that grew cacao beans were ordered to pay them as a tax. people began experiencing and consuming chocolate worldwide. the chocolate making process remained unchanged. Put simply.25 fatigue. the Spanish began growing cacao beans on plantations. but later sold to the Cadbury brothers.
white chocolate and dark chocolate are also common chocolate varieties. Because of this. cocoa butter. it does not contain any cocoa solids. European rules specify a minimum of 35% cocoa solids. Bittersweet . is a rich source of the flavonoids epicatechin and gallic acid. White chocolate is formed from a mixture of sugar. Dark chocolate is produced by adding fat and sugar to the cacao mixture. Dark chocolate. The U. and requires a 15% concentration of chocolate liquor. meaning it can be consumed by animals. with its high cocoa content. Although its texture is similar to milk and dark chocolate. Because it does not contain any cocoa solids. Government calls this "sweet chocolate". white chocolate does not contain any theobromine. Incorporated was the first to produce white chocolate within the United States.26 Types of chocolate A half beat of milk chocolate with salmiak filling by Fazer Alongside milk chocolate. and milk solids. Dark chocolate has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts. thus not officially qualifying as chocolate. Although first introduced by Hebert Candies in 1955. Semisweet chocolate is a dark chocolate with a low sugar content.S. which are thought to possess cardioprotective properties. many countries do not consider white chocolate as chocolate at all. Mars.
27 chocolate is chocolate liquor to which some sugar (typically a third). Unsweetened chocolate is pure chocolate liquor. deep chocolate flavor. According to the World Cocoa Foundation. Production Chocolate is created from the cocoa bean. also known as bitter or baking chocolate. some 50 million people around the world depend on cocoa as a source of livelihood. It has less sugar and more liquor than semisweet chocolate. ground. but the two are interchangeable in baking. roasted chocolate beans impart a strong. It is unadulterated chocolate: the pure. with 43% sourced from Côte d'Ivoire. Cargill and Archer Daniels . The industry is dominated by three chocolate makers. Barry Callebaut. more cocoa butter. 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. vanilla and sometimes lecithin have been added.
). 99. In the UK.999% of chocolatiers. purchase their chocolate from them. due to the risk of lower demand for their crops. chocolate makers and chocolatiers. Production costs can be decreased by reducing cocoa solid content or by substituting cocoa butter with a non-cocoa fat. mold and package to their own design. Despite some disagreement in the EU about the definition. by adjusting the relative quantities of the cocoa solids and cocoa fat. etc. whether they be large companies such as Cadbury Schweppes or small independents. truffles. There are two main jobs associated with creating chocolate candy. Chocolatiers use the finished couverture to make chocolate candies (bars. to melt. The different flavors of chocolate can be obtained by varying the time and temperature when roasting the beans.28 Midland Company. Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate. Cacao varieties Chocolate Cream . chocolate is any product made primarily of cocoa solids and cocoa fat. and by adding nonchocolate ingredients. Cocoa growers object to allowing the resulting food to be called "chocolate".
are harvested by cutting the pods from the tree using a . producing "quite bland" chocolate.29 Cacao trees are small. Harvesting Harvesting cacao beans is a delicate process. criollo is the rarest and most expensive cocoa on the market and is native to Central America. understory trees that need rich. The African cocoa crop is entirely of the Forastero variety. and temperatures in the range of 21 to 32 degrees Celsius. They naturally grow within 20 degrees of either side of the equator because they need about 2000 millimeters of rainfall a year. low in classic chocolate flavor. They are significantly hardier and of higher yield than Criollo. There is some dispute about the genetic purity of cocoas sold today as Criollo. forastero and trinitario. Cacao trees cannot tolerate a temperature lower than 15 degrees Celsius (59 degrees Fahrenheit). Criollos are particularly difficult to grow. Trinitario is a natural hybrid of Criollo and Forastero. well-drained soils. but have a short duration and are unsupported by secondary flavors. The most commonly grown bean is forastero. First. The flavor of Criollo is described as delicate yet complex. Trinitario originated in Trinidad after an introduction of Forastero to the local Criollo crop. forastero cocoas are typically strong in classic "chocolate" flavor. the Caribbean islands and the northern tier of South American states. as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. The three main varieties of cacao beans used in chocolate are criollo. most likely native to the Amazon basin. Nearly all cacao produced over the past five decades is of the Forastero or lower-grade Trinitario varieties. The source of most chocolate marketed. Representing only five percent of all cocoa beans grown. the pods containing cacao beans. as most populations have been exposed to the genetic influence of other varieties. but rich in "secondary" notes of long duration. a large group of wild and cultivated cacaos.
stones. The beans with their surrounding pulp are removed from the pod and placed in piles or bins to ferment. The beans are then cleaned (removing twigs. Chocolate liquor The dried beans are transported from the plantation where they were grown to a chocolate manufacturing facility. or there will be insufficient sugars in the white pulp for fermentation resulting in a weak flavor. the nibs are ground which releases and melts the cocoa butter producing chocolate liquor. After fermentation. roasted. and graded. the beans must be quickly dried to prevent mold growth. the beans will have a low cocoa butter content. Climate and weather permitting. The fermentation process is what gives the beans their familiar chocolate taste. and other debris). Next the shells are removed to extract the nib.30 machete. or by knocking them off the tree using a stick. . this is done by spreading the beans out in the sun from 5 to 7 days. It is important to harvest the pods when they are fully ripe because if the pod is unripe. Finally.
cocoa butter. Blending Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couvertures. cocoa butter. cocoa butter. though a few manufacturers prefer to exclude this ingredient for purity reasons and to remain GMO free. sometimes at the cost of a perfectly smooth texture.31 Chocolate made with enough cocoa butter flows gently over a chocolate fountain to serve dessert fondue. an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same mouthfeel. regardless of whether emulsifying agents are added. whereas milk chocolate usually contains up to 50%. . The more expensive chocolate tends to be processed longer and thus have a smoother texture and "feel" on the tongue. but varying proportions of the different constituents are used. and vanilla Usually. cocoa liquor. and vanilla White chocolate: sugar. milk or milk powder. plain dark chocolate couvertures contain at least 70% cocoa (both solids and butter). specifically conching (see below). The basic blends of ingredients for the various types of chocolate (in order of highest quantity of cocoa liquor first). High-quality white chocolate couvertures contain only about 33% cocoa. cocoa liquor. Different manufacturers develop their own "signature" blends based on the above formulas. are as follows: • • • Dark chocolate: sugar. and (sometimes) vanilla Milk chocolate: sugar. The finest. The texture is also heavily influenced by processing. Some manufacturers are now using PGPR. milk or milk powder. an emulsifying agent such as soy lecithin is added.
and Archer Daniels Midland. small batch chocolate argue that mass production produces bad quality chocolate. Conching various chocolate-making machinery . Currently.32 Producers of high quality. Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases) and fats other than cocoa butter. whose members include Hershey. Vegetable oils and artificial vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans. the FDA does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients. the Chocolate Manufacturers Association in the United States. Nestlé. 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. In 2007.
Chocolate prior to conching has an uneven and gritty texture. After the process is complete. Notes 17 °C (63 °F) Soft. lesser grades about four to six hours. crumbly. which act as grinders. The length of the conching process determines the final smoothness and quality of the chocolate. The refined and blended chocolate mass is kept in a liquid state by frictional heat. 28 °C (82 °F) Firm. . and causes the chocolate to crumble rather than snap when broken. melts too easily. The six different crystal forms have different properties. good snap. melts too easily. poor snap. The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization). Crystal I II III IV Melting temp. the chocolate mass is stored in tanks heated to approximately 45–50 °C (113–122 °F) until final processing. The conching process produces cocoa and sugar particles smaller than the tongue can detect. some or all large enough to be clearly seen with the naked eye. Tempering The final process is called tempering. This causes the surface of the chocolate to appear mottled and matte. A conche is a container filled with metal beads. High-quality chocolate is conched for about 72 hours. 21 °C (70 °F) Soft. melts too easily. 26 °C (78 °F) Firm. The primary purpose of tempering is to assure that only the best form is present.33 The penultimate process is called conching. The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process. hence the smooth feel in the mouth. crumbly. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size. melts too easily.
A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results. solid "seed" chocolate. However. To accomplish this. melts near body temperature (37 °C). leaving just type V. takes weeks to form. Making chocolate considered "good" is about forming as many type V crystals as possible. the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate. . Stirring solid chocolate into molten chocolate to "inoculate" the liquid chocolate with crystals (this method uses the already formed crystal of the solid chocolate to "seed" the molten chocolate). the chocolate is first heated to 45 °C (115 °F) to melt all six forms of crystals. any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. Next. the temperature is carefully manipulated during the crystallization. which will allow crystal types IV and V to form. The chocolate is then heated to about 31 °C (88 °F) to eliminate any type IV crystals. Two classic ways of manually tempering chocolate are: • • Working the molten chocolate on a heat-absorbing surface. the chocolate is cooled to about 27 °C (80 °F). 36 °C (97 °F) Hard. best snap. The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency. Generally. After this point. such as a stone slab. the chocolate is then gently warmed to working temperature. At this temperature. there are other methods of chocolate tempering used. This provides the best appearance and texture and creates the most stable crystals so the texture and appearance will not degrade over time. until thickening indicates the presence of sufficient crystal "seeds".34 V VI 34 °C (94 °F) Glossy. The most common variant is introducing already tempered. firm.
Additionally chocolate is frequently stored in a dark place or protected from light by wrapping paper. and placed in proper storage with the correct humidity and temperature. Storage Molten chocolate and a piece of a chocolate bar Chocolate is very sensitive to temperature and humidity.35 Chocolate tempering machines (or temperers) with computer controls can be used for producing consistently tempered chocolate. Ideally. Various types of "blooming" effects can occur if chocolate is stored or served improperly. . Ideal storage temperatures are between 15 and 17 °C (59 to 63 °F). the result of fat or sugar crystals rising to the surface. chocolate suffering from bloom is perfectly safe for consumption. Chocolate is generally stored away from other foods as it can absorb different aromas. particularly for large volume applications. Although visually unappealing. with a relative humidity of less than 50%. If refrigerated or frozen without containment. Moving chocolate from one temperature extreme to another. such as from a refrigerator on a hot day can result in an oily texture. chocolates are packed or wrapped. chocolate can absorb enough moisture to cause a whitish discoloration.
Some farmers in West Africa use slave labor as a cost-cutting measure. There has even been a fad diet. On the other hand.36 Controversy Child labor is sometimes used in cocoa production in West Africa. especially when cocoa prices drop. Cocoa possesses a significant antioxidant action. Chocolate is toxic to many animals because of insufficient capacity to metabolize theobromine. Circulatory benefits Recent studies have suggested that cocoa or dark chocolate may possess certain beneficial effects on human health. in violation of the Minimum Age Convention of 1973. Cocoa or dark chocolate benefits the circulatory system. An aphrodisiac effect is yet unproven. that emphasizes eating chocolate and cocoa powder in capsules. perhaps more than other polyphenol antioxidant-rich foods and beverages. consuming milk chocolate or white chocolate. cough preventor and antidiarrhoeal effects. eating large quantities of any energy-rich food such as chocolate increases risk of obesity. protecting against LDL oxidation. appears largely to negate the . Other beneficial effects suggested include anticancer. brain stimulator. there are potential beneficial health effects of eating chocolate. There is concern of mild lead poisoning for some types of chocolate. However. or drinking fatcontaining milk with dark chocolate. Some studies have also observed a modest reduction in blood pressure and flow-mediated dilation after consuming dark chocolate daily. and also lasted four times as long after the activity had ended. Health While chocolate is regularly eaten for pleasure. named "Chocolate diet". 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.
some studies even find that it could lower them. However. processed with alkali greatly reduces the antioxidant capacity as compared to "raw" cocoa powder. Consuming relatively large amounts of dark chocolate and cocoa does not seem to raise serum LDL cholesterol levels. a result of cholesterol imbalance according to the lipid hypothesis. very little evidence exists to suggest whether consuming flavonoid-rich dark chocolate may increase or decrease the risk of cancer. a gift of chocolate is a familiar courtship ritual. The reputed aphrodisiac qualities of chocolate are most often associated with the simple sensual pleasure of its consumption. in high concentrations it can be converted to melatonin which in large amounts reduces sexual drive. stearic acid does not raise levels of LDL cholesterol in the bloodstream. While serotonin has a pleasurable effect. Although there is no firm proof that chocolate is indeed an aphrodisiac. Other benefits Several population studies have observed an increase in the risk of certain cancers among people who frequently consume sweet 'junk' foods such as chocolate. inducing pleasureable sensations as well as affecting the levels of serotonin.37 health benefit. small but regular amounts of dark chocolate lower the possibility of a heart attack. However. Evidence from laboratory studies suggests . Finally. unlike other saturated fats. Aphrodisiac Romantic lore commonly identifies chocolate as an aphrodisiac. Additionally. Processing cocoa with alkali destroys most of the flavonoids. 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. Processed cocoa powder (so called Dutch chocolate). chocolate has been shown to contain unsaturated N-acylethanolamines which might activate cannabinoid receptors or increase endocannabinoid levels resulting in heightened sensitivity and euphoria. Indeed. chocolate's sweet and fatty nature may stimulate the hypothalamus.
spends money each year on flavonol research. The chocolate also appears to soothe and moisten the throat. Mars. which. consuming large quantities of dark chocolate in an attempt to protect against cardiovascular disease has been described as 'cutting off one's nose to spite one's face'. The company is talking with pharmaceutical companies to license drugs based on synthesized cocoa flavonol molecules. including cardiovascular disease. Obesity is a significant risk factor for many diseases.38 that cocoa flavonoids may possess anticarcinogenic mechanisms. . would promote weight gain. The ingredient theobromine was found to be almost one third more effective than codeine. the leading cough medicine. Obesity risk The major concern that nutritionists have is that even though eating dark chocolate may favorably affect certain biomarkers of cardiovascular disease. but more research is needed to prove this idea. and European universities. Flavonoids can inhibit the development of diarrhea. if unused. suggesting antidiarrhoeal effects of chocolate. a Virginia-based candy company. Other research indicates that chocolate may be effective at preventing persistent coughing. cocoa-based prescription drugs could potentially help treat diabetes. As a consequence. Incorporated. the University of California. the amount needed to have this effect would provide a relatively large quantity of calories. Studies suggest a specially formulated type of cocoa may be nootropic and delay brain function decline as people age. dementia and other diseases. According to Mars-funded researchers at Harvard.
can be molded and decorated like these chickens with ribbons. ranging from dark to light. it tends to bind to cocoa shells and contamination may occur during the manufacturing process.39 Acne Chocolate. Various studies seem to show that this is the case for high glycemic index foods in general. though the question is still being studied. Recent studies have shown that although the beans themselves absorb little lead. with a potential to cause mild lead poisoning. including any which is mixed with chocolate. A recent peer-reviewed publication found significant amounts of lead in choco- . Milk is known to cause acne. Lead Chocolate has one of the higher concentrations of lead among products that constitute a typical Westerner's diet. There is a popular belief that the consumption of chocolate can cause acne.
internal bleeding.0965 µg lead per gram of chocolate. approximately 1. dogs. In 2006.0010 to 0. the U. parrots. A review article published in a peer-reviewed journal in 2006 states that despite high consumption levels of chocolate.5 oz) of dark chocolate. small rodents. and these animals may experience epileptic seizures. which is 1 µg of lead per gram.1 lb) of milk chocolate. Dark chocolate has 2 to 5 times more theobromine and thus is more dangerous to dogs.40 late.02 oz/lb) is sufficient to cause symptoms of toxicity. heart attacks. According to the Merck Veterinary Manual.88 oz) baker's chocolate bar would be enough to bring about symptoms in a 20-kilogram (44 lb) dog. and cats because they are unable to metabolise the chemical effectively.769 µg per gram.S. there is a paucity of data on lead concentrations in chocolate products.3 grams of baker's chocolate per kilogram of a dog's body weight (0. the theobromine will remain in their bloodstream for up to 20 hours. but another study by a Swiss research group in 2002 found that some chocolate contained up to 0. mean lead levels in the samples tested ranged from 0. there is no known threshold for the effects of lead on children's brain function and even small quantities of lead can cause permanent neurodevelopmental deficits including impaired IQ. While studies show that the lead consumed in chocolate may not all be absorbed by the human body. In a USDA study in 2004. Toxicity in animals In sufficient amounts. A typical 20-kilogram (40-lb) dog will normally experience great intestinal distress after eating less than 240 grams (8. Medical treatment involves inducing vomiting within two hours of ingestion. and eventually death. or contacting a veterinarian. Of course. FDA lowered by one-fifth the amount of lead permissible in candy. If they are fed chocolate. the theobromine found in chocolate is toxic to non-human animals such as horses. but will not necessarily experience bradycardia or tachycardia unless it eats at least a half a kilogram (1. baking chocolate is rarely consumed directly due to its unpleasant taste. a typical 25-gram (0. close to the international (voluntary) standard limit for lead in cocoa powder or beans. but compliance is only voluntary. For example. but other dark chocolates' canine toxicities may be extrapo- .
There are reports that mulch made from cacao bean shells is dangerous to pets (and other animals).41 lated based on this figure. As a stimulant Molten Chocolate A chocolate sweet. they should be kept out of their reach. As dogs like the taste of chocolate products as much as humans do. . Treats made from carob can be used to substitute and pose no health threat to animals. and are capable of finding and eating quantities much larger than typical human servings.
 It is much more potent for horses. It should be noted that this refers to the combined percentage . the primary alkaloid in cocoa and chocolate and partly responsible for chocolate's moodelevating effect Tryptophan. and its use in horse racing is prohibited.42 A model of the Reichstag made of chocolate at a Berlin shop Chocolate contains a variety of substances. it is quickly metabolized by monoamine oxidase-B and does not reach the brain in significant amounts Caffeine. some of which have an effect on body chemistry. Labelling Some manufacturers provide the percentage of chocolate in a finished chocolate confection as a label quoting percentage of "cocoa" or "cacao". present only in very small amounts Chocolate is a mild stimulant to humans mainly due to the presence of theobromine. an endogenous alkaloid sometimes described as a 'love chemical. These include: • • • • • Sugar Theobromine. an essential amino acid and precursor to serotonin Phenethylamine.
Mars. In the United States. Chocolates that are organic or fair trade certified carry labels accordingly. 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. Hershey in 1894 as the Hershey Chocolate Company. not just the percentage of cocoa solids. Hershey's kisses and Reese's Peanut Butter Cups. Headquartered in McLean. making it one of the largest privately owned U. Virginia. will remain a principal component of standardized chocolate" Manufacturers Many chocolate manufacturers have created products from chocolate bars to fudge. 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. a town permeated by the aroma of cocoa on some days. corporations. some large chocolate manufacturers lobbied the federal government to permit confection containing cheaper hydrogenated vegetable oil in place of cocoa butter to be sold as "chocolate". hoping to attract more consumers with each creation. USA. Mars is most famous for its eponymous Mars Bar. as one of the signature characteristics of the product. and home to Hershey's Chocolate World. as well . In June 2007. The Hershey Company is the largest chocolate manufacturer in North America. as a response to consumer concern after the proposed change.S. Major examples include Cadbury. It was founded by Milton S. Pennsylvania. Its headquarters is in Hershey. a subsidiary of his Lancaster Caramel Company. the company is entirely owned by the Mars family. Nestlé and Lindt. Both The Hershey Company and Mars have become the largest manufacturers in the world. Hershey's candies and other products are sold worldwide.
The first was Willy Wonka & the Chocolate Factory. On Valentine's Day. The novel centers around a poor boy named Charlie Bucket who takes a tour through the greatest chocolate factory in the world. It is given on other holidays. hollow. Twix. owned by Willy Wonka. a box of chocolate is given. In 1964. including Christmas. or filled with cream. and birthdays. Books and film Chocolate has been the center of several successful book and film adaptations. Two film adaptations of the novel were produced. and can either be solid. a 1971 film which later became a cult classic. A chocolate egg is a confectionery made primarily of chocolate.44 as other confectionery such as Milky Way. Holidays Chocolate is one of the most popular treats given on holidays. although no special chocolate creation is common on these holidays. Skittles and Snickers. usually with flowers and a greeting card. Roald Dahl published a children's novel titled Charlie and the Chocolate Factory. On Easter. Thanksgiving. . M&M's. chocolate eggs are popular gifts. Chocolate in popular culture Cadbury Creme Eggs are fondant-filled chocolate eggs.
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^ Smit HJ. ^ a b Duncan. Retrieved on 2008-06-07. Academy of Motion Picture Arts and Sciences. Psychopharmacology 176 (3-4): 412– 9. Inchem. Box Office Mojo. ^ "Chocolat at the Golden Globes database". Academy of Motion Picture Arts and Sciences. Andrew.Source http://en. The poisoning of livestock by cacao products. 87. doi:10. Retrieved on 2008-05-30. Gaffan EA. 74. 75. ^ Liebowitz. (1983). USDA Agricultural Marketing Service. ^ Drolet R.fr/ aModele=afficheN&cpsidt=2861730. Taunton. Cacao bean shell poisoning in a dog. Shearer GD. ^ "The town chocolate built hits 100". 81. ^ Blakemore F. "Sorting Out Chocolate". 88.48 71. 78. Michael R.1007/s00213-004-1898-3. ^ "Charlie and the Chocolate Factory at Box Office Mojo". CNN News. Retrieved on 2008-05-17. Arendt TD. Vet Record 1943. R (1997). Rotten Tomatoes. The chemistry of love. "Methylxanthines are the psychopharmacologically active constituents of chocolate". Retrieved on 2008-06-07.78th Annual Academy Awards". "Evaluation of xanthine derivatives in chocolate: nutritional and chemical aspects". ISBN 0316524301. Retrieved on 2008-05-29. ^ "National Organic Program". ^ "Carob is good for animals". Retrieved on 2008-05-29. ^ "Chocolat at the Academy Awards database". Retrieved on 2008-05-29. JAVMA 1984. ^ "FDA's Standards for High Quality Foods".55(15). It uses material from the Wikipedia article "Chocolate". 76.185(8): 902. European Food Research and Technology 205 (3): 175–184. Retrieved on 2008-05-17. Retrieved on 2008-06-07. 72. Hollywood Foreign This article is licensed under the GNU Free Documentation License. 82. Retrieved on 2008-05-17. 73. Retrieved on 2007-01-03.org/wiki/Chocolate . ^ "Charlie and the Chocolate Factory at Rotten Tomatoes".inist. 83. 77. ^ "Nominees and Winners . Stowe CM. 84. http://cat. Brown. ^ a b Matissek. ^ "Chocolat at Box Office Mojo". Rogers PJ (2004). Molly. 86. Retrieved on 2006-06-30. Boston: Little.wikipedia. ^ Stevens. Food and Drug Administration. 80. Box Office Mojo. 79. Fairtrade Labelling Organizations International. PMID 15549276. 85. Book Sense. "Hershey Kisses Potential Buyers Goodbye". ^ "Selling Labelled Products".
Bake at 350 for 60 to 65 minutes or until wooden pick inserted in center comes out clean.envelope) .mix instant (4 servings) 4Eggs 1/2 cDark Bacardi 1/2 cCold water 1/2 cOil 1 1/2 cCold Milk 1/2 cDark Bacardi 1package Chocolate Pudding . blend well on medium speed. combine all ingredients except small chocolate chips and walnuts. In large mixing bowl. remove from pan. Stir in small chocolate chips and walnuts.49 Arm & Hammer Chocolate Chip Banana Bread Yield: 1 Serving 2 cFlour.mix instant (4 servings) 1package Dream Whip (single . Cool completely. Bacardi Chocolate Rum Cake 1package Chocolate cake mix 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. Set aside. Cool 10 minutes.
Set aside to cool completly before frosting. then beat on high speed (whip cream) until light and fluffy. Stir in 1 cup of chocolate pieces.In chilled bowl. Remove from pan and cool on a wire rack. This recipe was from a Bacardi bottle in the 1970's. Combine remaining 1 cup of ch Microwave on high for 1 minute or until melted. Heat raspberry preserves Place cake on a serving platter. Prick surface of cake with a fork.Combine first 6 ingredients in large bowl. Pour batter into a greased 12-cup Bundt pan. Brush r Repeat until all the glaze has been absorbed. but then I am not a rum drinker.Grease and flour 2 9" cake pans.50 Heat Oven to 350F. pudding. Beat at medium speed for 2 minutes. Cool in pan for 15 minutes. Spoon chocolate icing over cake. Let stand 10 minutes. 1/2 cup of the rum. Using an electric mixer. water. Stir until smooth. Pour into prepared cake pans.Mix well.Cut each layer horizontally and frost.Bake for 30 mintues.pudding divided 1 cBacardi black rum 1 cRaspberry preserves. Combine vanilla baking bar and 1 ts. . eggs. water and oil in a large mixing bowl.Blend well then beat on medium for 2 minutes.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 . Combine cake mix .I think it's too much rum. or until done. Bake 50 to 60 minutes until cake tests done. mix remaining 4 ingredients. 10-12oz 3/4 cWater 2 TShortening 1/2 cOil 1 oz Vanilla baking bar square 4Eggs Preheat oven to 350~. beat at low speed until moistened. Microwave on high for 30 seconds or until melte Drizzle on top of icing.
rum. melted -----filling----2 1/4 lb Cream cheese.. room temp. Filling: Combine milk.pudding. 1 2/3 cSugar 5Eggs. then beat Bake for 30 minutes or until cake tests done. optional -----filling----1 1/2 cCold milk 1/4 cBarcardi dark rum 1package Chocolate instant . Eggs 1/2 cBarcardi dark rum 1/4 cCold water 1/2 cOil 1/2 cSlivered almonds. Combine all cake ingredients together in large bowl. cool in pan Split layers in half horizontally. Spread 1 cup filling between each layer Optional: Garnish with chocolate curls. pudding Bailey's Chocolate-Chip Cheesecake Yield: 12 Servings -----crust----2 cGraham cracker crumbs 1/4 cSugar 6 TButter. Grease and flour two 9-in layer cake pans. Do not underbake.51 Bacardi Rum Chocolate Cake Yield: 10 Servings -----cake----1package Chocolate cake mix 1package Chocolate instant .pudding Envelope dream whip topping Preheat oven to 350F. 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 . Blend well.
Place the batter in a buttered and floured 9-inch springform mold. Cream together the butter and sugar in a mixer.52 Chocolate curls as garnish For Crust: Preheat oven to 325~. cut it in half to form 2 layers. Bake for about 1 hour. Add to the molasses and mix until combined. Let the cake cool on a rack. then mix in the bananas. usually about 7 minutes. Banana Chocolate Chip Bread Yield: 1 Loaf -----------------------1-1/2 LB LOAF---------------------------/2 cMilk /2 cVery ripe bananas. baking soda. frost with your favorite chocolate frosting and serve. mashed lg Egg tb Butter or margarine ts Salt cBread flour /3 cSemi sweet chocolate pieces ts Bread machine yeast . then fold in the chocolate chips.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. salt and extract until smooth. Mix in the flour. Add the eggs.Coat a 9 inch springform pan with vegetab Bake until light brown.
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 .1mg Carbohydrates: 95. Breakfast. Cool in pan 10 minutes. Bake at 325°F for 20 minutes.5mg Sodium: 304. Basic/white bread cycle. Banana Chocolate Chip Muffins Bread. Nutrition (calculated from recipe ingredients) ---------------------------------------------Calories: 729 Calories From Fat: 321 Total Fat: 38g Cholesterol: 76. Mix dry ingredients together and add to the creamed butter. Light color setting.53 Add ingredeints in order given by manufacturer.3mg Potassium: 298. banana and milk.Whole Wheat Flour 2 tbaking powder 1 tbaking soda 1/2 tsalt 2 cchocolate chips 2 ctoasted walnuts.2g . chopped Preheat oven 325°F. Add the eggs.1g Sugar: 39. Others will leave bits of chocolate chips. adding mashed bananas with milk and chocolate with flour. Scoop into 18 greased muffin cups. Some machines will make a smooth chocolate colored bread. and still others will give a marbled loaf. Cream the butter and the sugar together on speed #3. Add chocolate and walnuts on speed #1.1g Fiber: 5. NOTE: How this bread turns out will depend on your breadmaker.
Bake 25-30 minutes til cake tester comes out Let cake cool 5 minutes. Remove wax paper from cooled cake. 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. and baking In large mixing bowl. dry milk.3g Comments: Sounds like an odd combination. spray sid Onto wax paper. but wait till you try it. Set on wire rack to cool. Remove from pan. using electric mixer In separate bowl.54 Protein: 10. transfer cake to serving platter and Decoratively arrange banana slices over whipped topping. sift together flour. Line bottom of 8x8x2 pan with wax paper. To serve. 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. cut cake Barbara Bush's Chocolate Chip Cookies . beat egg whites with salt til st Pour batter in baking pan. combine egg yolks and sugar. pudding mix. using clean beaters.
Grease baking sheets with vegetable oil. Beat in hot water and vanilla. Cook Time: Preheat oven to 375F. Grease and flour two 9-in layer cake pans. Turn into prepared pans. about 3 minutes. Remove from pans. about 10 minutes. sifted 1/2 tBaking soda 1/2 tSalt 1/2 cButter. brown firmly packed 1/3 cSugar. cool in pans for 10 minutes.semisweet Calories per serving: 74 Fat grams per serving: Approx. baking soda and salt on waxed paper. granulated 1Egg 1 1/2 t-Water. Spread 1 cup filling between each layer and over . Cook on sheets on wire rack to cool completely. Split layers in half horizontally. Gradually beat in flour mixture until blended and smooth. Beat butter. Sift flour. Drop dough by well rounded teaspoonfuls on prepared baking sheets. Blend well.Pudding 4-serving size 4x Eggs 1/2 cBarcardi Dark Rum 1/4 cCold water 1/2 cOil 1/2 cSlivered almonds or nuts --------------------------FILLING------------------------------/2 cCold milk /4 cBarcardi Dark Rum pk Chocolate Instant Pudding Envelope Dream Whip Topping Preheat oven to 350F. Do not underbake. then beat at medium mixer speed for 2 minutes. Bake in 375F oven till golden. Bake for 30 minutes or until cake tests done. 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 . Combine all cake ingredients together in large bowl. sugar and egg in large bowl till fluffy. very hot 1/2 tVanilla 1 cChocolate chips.55 Yield: 1 Serving 1 cFlour & 2 tbsp. finish cooling on racks. softened 1/3 cSugar.
The sauce is best when served warm. or crumb Crust. Coffe liqueur. for 15 minutes. 1Envelope unflavored gelatin 1 2/3 cMilk. ts instant coffee Bavarian Chocolate Pie Yield: 8 Servings 19" baked pie crust.Stir in butter.56 top of cake. pudding mix and topping mix in deep narrow-bottom bowl. Optional: Garnish with chocolate curls. Serve cold. Keep cake chilled.Cook stirring occasionally.Allow sauce to cool before refrigerating. rum.To store pour into strilized glass jars. divided . until light and fluffy. Spice orange Cordial or other flavored liquer. then boiling water. Makes 4 cups. Blend well at high speed for 4 minutes. 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. Remove from heat and stir in vanilla. chopped raisins or nuts tb Creme de Menth. Basic Chocolate Sauce Yield: 16 oz 2 oz Semisweet baking chocolate 2 TButter 1/2 cBoiling water 1 1/2 cSugar ds Salt 1 tVanilla Melt chocolate in a double boiler. Filling: Combine milk. Stack.It will keep for 6 months in the refrigerator. then sugar and salt.Either serve immediately or reheat in double boiler for 10 minutes or microwave for 1 minute.
. knead until smooth.Stir together sugar and cocoa. allow to stand 2 minutes to soften. remove to wire racks to cool completely. stirring until melted. stirring occassionally. . Microwave morsels in heavy-duty plastic bag on HIGH (100%) power (MEDIUM-HIGH [70%] for white morsels) for 30 seconds.HOUSE® Semi-Sweet Chocolate . add to mixture in saucepan. until mixture begins to set. Cool on baking sheets for 1 minute. milk.Cook over low heat.Chocolate Chunk Cookie Bar . Remove from heat. Garnish as desired. pecans and/or walnuts 1/4 c(1. mix thoroughly. Microwave at additional 10.Cool. (18 oz.) NESTLÉ® TOLL . milk and vanilla. kneading until smooth.Beat whippping cream until stiff.TOLL HOUSE® Refrigerated . Add nuts. Big Chocolate Chunk Nut Cookies Dessert Yield: 12 Servings 1pkg.macadamia .to 20-second intervals. Comments: These over-sized cookies make a fun gift or turn them into giant ice cream sandwiches with your favorite ice cream. Bake for 14 to 16 minutes or until golden brown. Drop by 1/4-cup measure onto ungreased baking sheets. stirring constantly until mixture boils. drizzle over each cookie.) NESTLÉ® . add butter.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.Morsels or Premier White .Morsels (optional) Preheat oven to 350° F. Crumble cookie dough into medium bowl. Cut tiny corner from bag. chill.Blend in remaining 2/3 c. carefully fold into chocolate mixture.Dough 1/2 ccoarsely chopped almonds.nuts.5 oz.
until throughly blended. take at least 15 minutes to blend well.58 Black Chocolate Zinger Yield: 10 Servings ---CAKE--3/4 cWater 1 TInstant coffee granules 6 oz Unsweetened chocolate. if needed Make the cake: Position a rack in the lower third of the oven and preheat to 350 degrees. Add the eggs. scraping the side of the bowl as necessary.Let cool for 10 to 15 minutes. using a wire whisk. Increase the speed to medium-high and beat for 30 seconds longer. Immediately remove from the heat and stir in the coffee until disolved. Beat 30 seconds longer. until creamy and smooth. In a small saucepan. baking soda. beat the butter at medium speed for 30 to 45 seconds. Softened & cut into 1"piece 1/4 cSolid vegetable shortening 2 cSuperfine granulated sugar 4lg Eggs. Scrape the sides of the bowl occasionally. such as Lindt oz Heavy cream tb Light corn syrup tb Grand Marnier. . bring the 3/4 cup water to a boil. one at a time at 1 minute intervals.If using a hand mixer.Reduce the speed to medium. taking 8 to 10 minutes to blend well. In a 4 1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment. stir together the flour. Dust with flour and tap out the excess.Stir the chocolate/honey mixture once or twice. then add to the batter along with the vanilla.Butter a 12 cup fluted tube pan. In a medium bowl. salt and pepper. at room temperature 2 tVanilla extract 1/2 cIce water -----------------------GANACHE GLAZE----------------------------oz bars Swiss Dark Chocolate. Add the sugar.Add the chocolate and honey and whisk until the chocolate is melted and the mixture thickens. 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. until tepid. Add the vegetable shortening. 1 tablespoon at a time. Cointreau Or dark rum /4 ts Vanilla extract ts Hot water.
one-third at a time. stir in 1/2 to 1 teaspoon of hot water.Let the glaze drip down the sides of the cake without coating it completely. beat in the flour mixture alternately with the ice water.Stir in the liqueur or rum and vanilla. Let the mixture stand for 30 seconds to melt the chocolate.Pour the chocolate glaze over the top of the cake. melted .Lift up the rack with the cake and transfer it to another baking sheet. or to taste 1 lb Chocolate chips 1 lb Graham cracker crumbs 1/2 cButter. Set the cake onto a wire rack to cool for 15 to 20 minutes. until the cake begins to come away from the side of the pan and a wooden toothpick inserted into the center comes out clean. separated 2 TVanilla extract (do not .into pieces 4Eggs.Cool completely. Scrape the batter into the prepared pan and smooth the surface with the back of a spoon. Invert the cake onto the rack and remove the pan.use artificial vanilla) 1 cSour cream 1/4 cBrown sugar.Immediately pour the hot cream over the chocolate. Make the ganache glaze: Break the chocolate bars into 1-inch pieces and place them in a food processor fitted with the metal chopping blade.59 At low speed.If the surface is oily.Put the baking sheet with the cake in the refrigerator to chill for 5 to 10 minutes to set the glaze.Mix briefly just until each addition is barely incorporated into the batter.Process for 15 to 25 seconds. Put the wire rack with the cake over a baking sheet. In a small saucepan. Store the cake at room temperature under a glass cover or in an airtight container for up to 5 days.Center the pan on the rack and bake for 65 to 75 minutes.Scrape down the side of the bowl and mix the batter 10 more seconds. heat the cream and corn syrup on low heat until it comes to a gentle boil. until finely chopped. Gently whisk until smooth. broken .Empty the chocolate into a medium bowl. Bo's Chocolate Chip Cheesecake Yield: 1 Cheesecake 24 oz Cream cheese.
Needless to say. and should not flow over the sides of the pan.g. e. Add another generous layer of chips to the top of the cake. the cake is overcooked: the knife should be very lightly coated with batter. The longer you cook it. If the cake shimmers like Jello when shaken. Beat the egg whites and fold into the cheese mixture. Place the filled pan into the preheated oven. Alternatively. it would be snarfed up immediately. the fluffier it gets. if a knife inserted comes out clean.This recipe came to me from a friend of mine.Add the brown sugar and vanilla and process for several minutes.Cooking time depends on whether you want a soft. Spread a generous layer of chips on the bottom of the pan. When the cake starts to rise like a souffle.It will just about double in volume. Mix until fully blended. or until the batter is very smooth. Pat the crust into the sides and bottom of a springform pan about 9 inches in diameter. up to 2 hours cooking. then add the cream cheese and beat until smooth. and then pour the batter into the pan. Set aside. who would occasionally (read "whenever we could persuade him") bring it into work.Baking time will vary from about 30 minutes to 2 hours. *Bo prefers to use Nestle Mini-Morsel chocolate chips. Time:15 minutes preparation. Bo (pronounced "boo") Ture Ahlberg. Precision:measure the ingredients.60 Preheat the oven to 325 degrees F. they will form a ball when squeezed in your hand or by a spoon. Difficulty:easy to moderate. it is done. NOTES: *A truly decadent chocolate chip cheesecake -. 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). PREPARE THE CRUST:Soften butter and combine with graham cracker crumbs. start checking to see if it is done. PREPARE THE BATTER:Place the egg yolks in a food processor for 5 seconds.
Serve over ice cubes in talll glasses. melt 4 ounces of the chocolate with 1/4 pound of the butter. in a double boiler. PL 1 TSuperfine sugar 3Eggs 3/4 cHeavy cream. melt the chocolate squares. Bresse Farmhouse Chocolate Cake Yield: 6 Servings 7 oz Bittersweet chocolate OR. mixing thoroughly.semisweet chocolate. Hot 2 1/2 cMilk 1 1/2 cCoca-Cola. it will fall to about half its original height. blend the flour and 1/3 cup of the sugar.When ready to serve.Add the melted chocolate and butter to the bowl and.Pour the batter into the prepared pan (it will be about 1 inch deep) and bake for 15 to 20 minutes. over hot water. PL 1 tUnsalted butter 1/4 cCake flour ---1/2 cSuperfine sugar. In a double boiler.by half (SEE NOTE) 1 TUnsweetened cocoa powder NOTE: Simmer cream until reduced by half. Preheat the oven to 400 F. top with whipped cream. Unmold the cake onto a rack and let it cool. add a scoop of vanilla ice cream.Gradually stir in the hot coffee. Chilled --------------------------GARNISH------------------------------Whipped Cream Vanilla Ice Cream In the top of a double boiler. melt the remaining 3 ounces of chocolate . stir in the chilled Coca-Cola.Lightly butter an 8-inch springform pan. For a dessert. with an electric mixer. reduced . For a beverage. about 20 minutes. In a medium bowl. Pour into a jar.Add the eggs and mix well. From: "International Cooking with Coca-Cola". 1981.61 1 cDouble Stringth Coffee. about 10 minutes. Meanwhile. Add the milk and continue cooking until all particles of the chocolate are dissolved and the mixture is smooth. a give-away pamphlet from The Coca-Cola Company. until the cake is set and a toothpick inserted in the center comes out dry. beat at high speed for about 5 minutes.into small pieces ---1/4 lb Unsalted butter. Stir in the sugar. Cover and chill. broken . cut into small pieces. until the batter is smooth and forms a ribbon when the beaters are lifted.
1 hour cooking and cooling. Stir in walnuts. Cool in pan.Mix the cocoa with the remaining 1 tablespoon sugar and sprinkle it decoratively over the cake before serving. Place sheets of waxed paper under the cake and cooling rack. Beat the eggs. . about 5 minutes. Do not overbake. F. Blend in the chocolate-and-butter mixture at low speed. RATING: Difficulty: easy to moderate. Melt the chocolate and the butter in the top of a double boiler over simmering water. Add flour. bring the reduced cream to a boil. sugar and vanilla at high speed for a full 10 minutes.Pour the frosting over the top of the cake. use a long straight knife to mark the top in a crisscross pattern. Precision: measure the ingredients. I've reduced the amounts of sugar and flour from the original.62 with the remaining 1 teaspoon butter. The brownies are done when a toothpick inserted into the center comes out slightly dirty. After the frosting has hardened slightly. if desired. using a metal spatula to spread the frosting evenly over the top and sides. 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. In a small heavy saucepan. Time: 30 minutes preparation. then whisk it vigorously into the chocolate. Set aside to cool while beating eggs. which I find makes for a very fudgey brownie. beating just to blend. Bake to 35 minutes. INGREDIENTS (32 brownies) oz unsweetened chocolate (8 squares) /2 lb butter eggs /2cups sugar Tbsp vanilla extract /2cups flour 2 cups coarsely chopped walnuts (optional) PROCEDURE Grease a 13x9 inch pan and pre-heat oven to 375 deg.Continue whisking until smooth and glossy. then cut into squares. Whisk until smooth.
Place in 8-inch square pan that has been sprayed with a nonstick cooking spray. Beat on low speed until well blended. cut into squares to serve.63 Brownies ( Chocolate Peanut Butter ) Yield: 8 Servings 3/4 cFlour 1 TPlus 1 tUnsweetened cocoa 1 tBaking powder 1/8 tSalt 3Eggs 1/4 cPlus 1 T-peanut butter 1 tVanilla extract 1 TVegetable oil 1/4 cPlain lowfat yogurt 12 tSugar Preheat oven to 350. Stir in dry ingredients by hand until well moistened. In a small bowl. Cool in pan. combine flour.Stir sugar into . cocoa. combine remaining ingredients. 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. Bake 15 minutes. baking powder and salt. In another bowl.
Spread in greased 8-inch pan To prepare cheese topping:Mix cream cheese. and baking soda. egg and flour until smooth. add eggs and vanilla stir until completely mixed. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out almost clean (DO NOT OVERBAKE). brown sugar. 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. Combine flour. sugar. Stir in chocolate chips and nuts. Cream butter flavor crisco. use 1-1/2 cups semi-sweet chocolate chips. Makes 16 brownies. Blend in egg.Spoon over brownie mixture. 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. Blend until creamy. swirl with knife to marbelize. 3 dozecn 3-inch cookies.64 chocolate.Cool in pan. and vanilla in large bowl. cut into squares.Stir in nuts. Buttermilk Chocolate-hazelnut Cake . Mix in flour until well blended. Note: if nuts are omitted. Remove to coo rack. Cool on baking sheet 2 minutes. salt. Drop rounded Tablespoonfuls (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet. milk. gradually.
Return to oven 1 minute to g Remove from springform pan. or until tests clean.Beat in sugar and cocoa powder.Sprinkle the bottom with flour.(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.Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth.Combine first 5 ingredients in mixing bowl and beat together with electric mixer. Turn i Spread remaining sour cream evenly over top..Stir together wafer crumbs and cinnamon. cake pan.Combine remaining ingredients except the hazelnuts in another bowl. then sprinkle it evenly with half of the hazelnuts.Stir in 2 cups sour cream. crushed 1/8 tCinnamon 1package Light cream cheese . Cappucino Chocolate Cheesecake Yield: 16 Servings 1 1/4 cChocolate wafers. coffee liqueur and vanilla. Pour in half of the batter. Lightly oil 9 in. Cook. dust top with cocoa powder . Just before serving.65 Yield: 1 Serving 1 cButtermilk 1/3 cSafflower oil 2Egg whites 1 tVanilla extract 1 cLight brown sugar 1 cWhole wheat pastry flour 1/2 cCocoa powder 1 tBaking soda 1 tBaking powder 1/4 tSalt 1/2 cFinely chopped hazelnuts Preheat oven to 350F. Pat into bo Beat cream cheese until light and fluffy.Bake for 25 to 30 min. Beat in egg. and cut into wedges.Pour in the remaining batter and top with the remaining hazelnuts.
mix well. constantly stirring. bringing the 2 fingers together and dipping them again into water. Put the chocolate into a round-bottomed copper pan and melt it slowly on the stove. 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. 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. keeping it at an even thickness . pour this mixture. heat the mixture in the stewpan. When thoroughly mixed. bringing the 2 fingers together and dipping them again into water. (To test the stage of cooking by finger. while stirring. This should be done quickly to avoid burning. Meanwhile. then into the mixture. then into the mixture. add the butter. not letting it boil. Let cool and cut. and pour onto an oiled marble slab in an oiled. sugar. Cook to the 'ball' stage. dip the thumb and index finger into cold water.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. vanilla bean and glucose into a stewpan. bit by bit. When completely melted.) Remove from the fire. cook at moderate heat. iron framework. since you merely want to melt the sugar and glucose. into the chocolate. (To test the stage of the cooking by finger. The mixture forms a ball that can be rolled with the tip of the fingers. This should be done quickly to avoid burning. dip the thumb and index finger into cold water.
Castillian Hot Chocolate Yield: 6 Servings 1/2 cCocoa (powdered). Time:15 minutes. If you halve this recipe. NOTES: *Thick.) *The consistency of the finished product should resemble chocolate pudding that didn't quite set. doughnut-like stick.Continue stirring as you bring it to a simmer. you'll get just the right amount for two large mug-fulls. deep-fried.Gradually pour in the milk. and if anyone wants to send out a recipe. Let cool and cut.. I'd be most grateful).Begin heating this mixture. Precision:measure the ingredients. Difficulty:easy. This cocoa is especially fantastic when you dip churros into it (a churro is a sugary. Dissolve the cornstarch (cornflour) in the water and combine with the cocoa-sugar mixture in a medium-sized saucepan.Stir this until it is a smooth paste. for about 10 minutes." It is the best hot chocolate in the world (at least to me.I first tasted this wonderful beverage while touring in northern Spain with a choir. continuously stirring it with a whisk. rich Spanish hot chocolate -.Simmer. and I was delighted to find a recipe in "The Vegetarian Epicure Book Two. using 4 oiled rulers to make a framework. Cheese And Chocolate Tunnel Cake .67 of 2/3 in. It's not like any hot chocolate I've had anywhere else. stirring often. unsweetened 1 cSugar 7 tCornstarch (cornflour) 1/2 cWater 4 cMilk Mix the cocoa and sugar together. The cocoa is ready when it thickens and is glossy and smooth.
Reserve 1 cup of batter. chocolate and corn syrup in a small saucepan. Combine cream cheese and sugar. Prepare cake mix according to package directions.cake mix ith pudding 1/3 cMargarine or butter 16 oz Cream cheese. Combine margarine. Cool 30 minutes. Cheesecake Crust ( Chocolate Wafer ) Yield: 1 Serving 1 1/2 cChocolate wafer cookie crumbs 1 TSugar 4 TButter.ISBN 0-06-016537-5 Preparation Time: 0:18 Preheat oven to 350F. Spoon reserved batter over cream cheese mixture. one at a time. Press into bottom and sides of a 9-inch pie pan. softened 1/2 cSugar 2Eggs 2 tMargarine or butter. melted 2 oz Semi sweet chocolate 2 tCorn syrup Preheat oven to 350 degrees. Note: Crust can also be used unbaked when recipes specify an unbaked -inch chocolate wafer crust.68 Yield: 12 Servings 1Two layer chocolate . Pour over batter in the pan. melted Recipe by: 365 Great Chocolate Desserts . Cook over low heat until chocolate is melted. Prepare as directed above but do not bake crust. mixing well at medium speed on an electric mixer until well blended. Bake 8 mins. Let cool before filling. Pour remaining batter into a 12 cup greased and floured fluted tube pan. Pour over cooled cake. . remove to a wire rack. Blend in eggs. sugar and butter. Mix together cookie crumbs. Bake 1 hour or until toothpick inserted in center comes out clean. substituting margarine for oil.
seeded. stirring frequently. small roasting pan. Combine cereal.chopped 2Large tomatoes. Stir in vanilla and baking soda. chopped 3Slices canned pimento. and chopped 2 TChili powder (or to taste) 2 1/2 cChicken broth 1/4 cSlivered almonds 1/4 cRaisins . stir until evenly coated. boil 5 minutes. .69 Chex and Chocolate Party Mix Yield: 6 Servings 9 cYour favorite chex . heat brown sugar. chopped 1Green pepper. Stir in morsels and raisins. peeled. minced Serving-pieces of chicken for . In small saucepan over medium heat. stirring.chocolate morsels 1 1/2 cRaisins Preheat oven to 250 degrees. Store in airtight container. Bake 1 hour. Chicken with Chocolate Sauce ( Chicken Mole ) Yield: 6 Servings 4 TOlive oil 2Cloves garlic.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 . coconut and peanuts in large. . Cool. butter and corn syrup to boiling. Pour over cereal mixture.6 persons 1Onion. stirring every 15 minutes. Without stirring.
toasted 1 1/2 tAlmond extract 1/2 cCocoa Mix together the milk. Pour the egg mixture over the cubes--do not stir the cubes--being sure to saturate all the bread. blending well. 30 minutes longer. Make one layer of bread in the bottom of the casserole.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. Bake.or sourdough bread. seasonings. Replace chicken. add chicken and brown. . Sprinkle half of the toasted almonds evenly over the cubes. In remaining fat. ignite it. eggs. add chili powder. french . allow to stand for a few minutes. Butter a shallow 2 quart casserole or 8inch square glass pan.Remove chicken. raisins. pimento.cut into 1 inch cubes. stirring until melted. . or until chicken is tender. Set aside. Enjoy! Chocolate Almond Bread Pudding Yield: 8 Servings 1 lb Loaf white. . Add broth. . covered. sugar. green pepper. and pour over contents of casserole.stale 1 1/2 cMilk 3Eggs 1 cSugar 1/4 cSliced almonds. and tomato over gentle heat for 10 minutes. heat oil and cook garlic for a few moments to flavour oil. cocoa and the salt.chopped 1/4 cLight rum In casserole. Warm rum. covered. Layer the remaining bread cubes and sprinkle on them the remaining almonds. To onion mixture. simmer. cook onion. Gently press down on the cubes into the mixture with a fork to be sure that they haven't floated over the mixture. at 350 degrees for 1 hour. and rind. almond extract. Add chocolate. almonds. spooning sauce over.
Spread about 1/2 cup of powdered sugar in a shall dish. Chocolate Almond Morsels Yield: 30 Servings 8 1/2 oz Chocolate wafer cookies 1 1/2 cAlmonds.71 Preheat the oven at 350* for 10 minutes and let the bread soak during this time. and process to mix. Bake for 30-40 minutes. and dust your hands lightly with some additional powdered sugar. Roll almond mixture into 30 balls. Roll ball in the powdered sugar to coat completely. blanched & slivered 1/3 cAlmond flavored liqueur 3 TCorn syrup Powdered sugar In a food processor or blender. Makes 30 candies. Chocolate Amaretto Brownies Yield: 12 Servings 1 cShortening 4 oz Sq unsweetened chocolate 2 cSugar 4Eggs. Line a large cookie sheet with wax paper. beaten 2 TAmaretto 1 1/2 cFlour 1/2 tSalt Handful sliced almonds ---------------------AMARETTO FROSTING-------------------------/4 cButter or margarine tb Half-and-half oz Sq unsweetened chocolate . process the cookies and the almonds until finely ground. Place on the prepared cookie sheet and refrigerate for at least 8 hours until firm. Add the liqueur and the corn syrup.
Let stand on rack 5 minutes. Chocolate Amaretto Cheesecake Yield: 12 Servings 1 1/2 cChocolate wafer crumbs 1/3 cHeavy cream 1 cBlanched almonds. stirring until smooth. cove lightly with wax paper and let chill overnight. Combine crumbs. Place on rack and let cool completely. Hope this fills the bill. Beat in eggs. softened 2 cSour cream 24 oz Cream cheese. Combine sour cream. or I've used margarine to be cholesterol-conscious) and chocolate in heavy saucepan. heavy cream. Combine butter & chocolate in a heavy saucepan. almonds. Amaretto. salt. Stir in half and half. remov sides from pan and garnish with toasted almonds around outer edge and on to of cake.72 ds Salt /2 cPowdered sugar. Pour into cru lined pan. sugar. and 1 t vanilla. until combined. Combine shortening (Crisco butter-flavored is good. sugar and butter. add to creamed mixture.Bake for 5 more minutes. 1 at a beating well after each addition. Combine flour and salt. . stirring constantly. Remove from heat and cool. and sugar.toasted and chopped Preheat oven to 375. Pat mixtur on bottom and sides of a 10 inch springform pan. stirring well. softened 1 TSugar 1 cSugar 1 cBlanched almonds. lightly . Frost with Amaretto frosting.Bake in middle of oven for 1 1/2 hours or until top of cake cra and knife inserted in middle comes out clean. 1 t vanilla. lightly 1/2 cAmaretto Toasted and chopped 2 tVanilla 1/3 cSugar 4Eggs 6 TButter. liqueur. When ready to serve. Stir in eggs and amaretto. Add powdered sugar. Mix well and spread evenly ove cake. Cut into squares. place over low heat. Bake at 400 for 20 minutes. Note: 3 Tbs powdered baking cocoa can be substituted for chocolate squares. Yield: Enough frosting for 2 dozen brownies. place over low heat and stir constantly until melted. Beat mixture until light. sifted tb Amaretto Note: 2/3 cup powdered baking cocoa can be substituted for the chocolate squares. cream together the cream cheese. cool. Pour batter into a lightly greased 13 x 9 x 2" king pan. sprinkle with sliced almonds (or arrange in flowery patterns).
.After 33 minutes have elapsed.. Pour into prepared pan and bake 16 to 18 min. overnight Place all the ingredients except cherry mixture and chocolate in the machine. Cool for 10 min. chopped 4 oz Dried Cherries. In a med... stirring with a wisk until wel blended... . 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..... Cool completely..or until wooden pick inserted into center comes out clean.-[thawed and drained] /3 oz Dry whipped topping /2 cCold skim milk dr Red food coloring >>>To make the cake. and baking soda. In a small bowl stir together the flour. add the cherries with any remaining liquid and the chocolate.73 Chocolate and Cherry Loaf ABM Yield: 8 Servings 1/3 cHalf-And-Half. grated 1/4 cSugar 1 tSalt 3 cBread Flour 2 1/2 tYeast 3/4 cSemisweet Chocolate.. Remove from the heat and stir in the milk. saucepan over low heat. program for basic white bread and press start. soaked in 1/4 cOrange Juice. and then add it gradually to the sugar mixture.. cocoa... vinegar and vanilla. Preheat oven to 350 . melt the corn oil spreadand stir in the sugar.. ts Baking soda /4 cRed raspberry jam ------------------FOR THE RASPBERRY CREAM----------------------oz Frozen red raspberrys. remove from pan to wire rack... plus 2 THalf-And-Half 2Eggs 3/4 tOrange Rind.. Spray a 15 "x10"x1" jelly roll pan with PAM or other cooking spray..
. carefully remove from pan. Use the remaining jam and cream filling to garnish the top as you desire. mixing cocoa with dry ingredients.. Bake in a preheated 350-degree oven as directed on the package. Thaw and drain the frozen raspberrys..In a small mixer bowl put whipped topping mix and the cold skim milk *do not add vanilla*and add the red food coloring. the spread a scant 3/4 cup of the cream filling over the jam. divided 2 cwhipped topping. Spread with 3/4 cup fudge topping..food cake mix 1/2 cunsweetened cocoa 1-1/2 cplus 2 tablespoons . Place 1 piece on cake or serving plateand spread itb jam on top.. then half of the cherry pie filling.. Let cool as package directs.. on serving plate.. then put in blender container and blend until smooth. cut side up. Cut cake crosswise into 4 equal pieces... When cake is completely cooled.74 >>>To make the filling and assemble. Spread with 3/4 cup fudge topping. .. Just before serving.) Cover with 1 cup whipped topping.. cut side down. Repeat with the other 3 cake pieces. Place one half.. (Do not heat topping. divided Prepare cake mix according to package directions. drizzle remaining 2 tablespoons fudge topping over cherry pie filling... Refrigerate the torte until ready to serve.. divided 1(21-ounce) can cherry pie . Chocolate Angel Cake Dessert Yield: 12 Servings 1(16-ounce) package angel . fold in the raspberry puree'. Cover with remaining 1 cup whipped topping and remaining cherry pie filling.filling. Spoon batter evenly into an ungreased 10-inch tube pan. Comments: This dessert is perfect for Valentine's Day or any special occasion. Place the other half of the cake over cherries..hot fudge topping.. Cut horizontally in half. Refrigerate 1 hour.
Bake at 350 F for 45 minutes. remove from pans. set aside. baking powder. flour and cocoa. walnuts. cinnamon and walnuts. Add eggs and vanilla extract. beat in 3/4 cup sugar. top with fresh fruit. 2. Bread: 1. set aside. Preheat oven to 350'F. and chocolate chips. Stir in apples. mix well. cinnamon and nutmeg. Cool 15 minutes. Gradually beat in flour mixture alternately with buttermilk.c All-purpose flour tSalt tBaking powder tBaking soda tCinnamon /2 tNutmeg cButter.softened cSugar Eggs tVanilla extract /4 c Buttermilk cCoarsely chopped apples cChopped walnuts oz Semi-sweet chocolate chips Topping: In cup.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. Sift together remianed sugar. beat butter and sugar until creamy. you can sprinkle with powdered sugar. drizzle with chcocolate sauce. salt. bake 50-60 minutes until cake tester inserted in center comes out clean. In small bowl. Cool completely. baking soda. Grease two 9x5x3" loaf pans. have it plain!! Chocolate Apple Bread Yield: 16 Servings ---TOPPING--1 TSugar 1/2 tCinnamon 1/2 cChopped walnuts or pecans ---------------------------BREAD-------------------------------. Sprinkle with topping. Makes 2 loaves. Beat in cream of tartar and vanilla. Pour into prepared pans. fold into egg white mixutre. . Pour into ungreased tube pan. In large bowl. combine flour.
(A large bundt or angel food pan may be substituted. Add brandy and continue beating until stiff peaks form. Bake kugelhupf until deep brown and cracking on top and tester inserted in center comes out clean. Cut . Cover tightly with plastic wrap and let rise in a warm. -quartered tb Firmly Packed Golden Brown -Sugar /2 ts Ground Cinnamon Powdered Sugar -------------------CHOCOLATE SWIRL CREAM-----------------------oz Bittersweet Chocolate. Meanwhile. salt. cream butter with sugar in a large bowl until fluffy. Cool. about 3 hours. Lightly sift powdered sugar over. Place kugelhupf on a platter. Combine chocolate. Pour reduced nectar into a large bowl. Whisk in flour. 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. Mix into dough. -coarsely chopped oz Moist Dried Apricots. 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. draft-free area until dough rises just to the top of pan. Spoon dough into prepared pan. Beat remaining 2 cups cream and sugar in a large bowl until soft peaks form. Turn out onto rack and cool completely. sifted 1/4 cSugar 1/4 cNonfat Dry Milk Powder 1package Fast-Rising Dry Yeast ---------------------------DOUGH-------------------------------/2 cUnsalted Butter. Gradually mix in 3 cups flour. Beat in eggs and egg yolks 1 at a time. -chopped cWhipping Cream. Cool on rack 20 minutes.76 Chocolate Apricot Kugelhupf Yield: 12 Servings ---SPONGE--1 1/2 cApricot Nectar 1 1/2 cAll-Purpose Flour. Meanwhile. Combine yeast and 2 tb hot water in a small bowl and stir until yeast dissolves. milk powder and yeast. Pour chocolate mixture over cream and fold together until whipped cream is lightly streaked with chocolate. Transfer to a serving bowl and chill. Cover tightly with plastic wrap and clean kitchen towel. prepare dough: Generously butter a 12-cup kugelhupf pan. vanilla and ginger. sifted oz Bittersweet Chocolate. about 48 minutes. about 30 minutes. brown sugar and cinnamon in a medium bowl. plus tb Whipping Cream tb Sugar tb Apricot Brandy For sponge. Mix yeast mixture and sponge into butter mixture. sugar. Cool to 120-125 F. draft-free area until double in volume. Position rack in center of oven and preheat to 350 F. Let stand in a warm. Beat in brandy.) Using an electric mixer. apricots. boil apricot nectar in a heavy medium saucepan over high heat until reduced to 1 cup. about 5 minutes.
combine the honey and / cup of butter. Butter a 9x13 pan. Set aside 8 good sheets and keep covered with a damp cloth. In a 3 QT pan. unfold and keep covered with a damp towel. Cool slightly and melt the reserved chips and drizzle over the top. Chocolate Banana Muffins Yield: 12 Servings 1 cFlour 2 tBaking powder 1/2 tSalt . Pour mixture over the hot baka lava. Cut in diamonds with a sharp knife before baking in a preheated 325oF oven for 45 minutes.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. alternating with nuts and chips. Reserve / cup of the chocolate chips. Top with reserved and buttered 8 sheets. Serve with chocolate swirl cream. Continue with remaining filo. Bring to a boil for 1 minute. Sprinkle bottom filo with some nuts and chocolate chips. Place 6 buttered filo sheets in the pan. one sheet at a time. Chocolate Baka Lava with Brandy Syrup Yield: 1 Serving 1 lb Walnuts 6 oz Semi-Sweet Mini Chocolate . Remove filo.77 into wedges.
Line 12 muffinpans with paper liners or spray with Pam. 7. mashed(1 banana ) Preheat oven to 400 F. Add flourmix. 2. stir together flour. Stir in banana.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. . prepared 2md Banana. or until cereal softens.9 inch. 3.salt. Combine cereal and milk in large bowl and let stand 2 minutes. Refrigerate 4 hours or until set. Add puding mixes. and maragrine in medium microwaveable bowl on HI Pour milk into large bowl.Beat with wire whick 1 min. jello 1 1/2 cCool whip lite Preparation Time: 0:20 Microwave chocolate. Add egg or substitute and oil to cereal.mix. baking powder. baker's 2 TMilk 2 TButter or margarine 1Graham cracker pie crust. Bake for 25 minutes or until muffins are lightly browned. 6. Chocolate Banana Shake . sliced 2 3/4 cMilk. cocoa powder and sugar.Store leftover pie in refrigerator. 4. 5. Chocolate Banana Pudding Pie Yield: 8 Servings 4Semisweet chocolate. dole. cold 2package Banana pudding . stirring only once until combined and evenly moist. Spoon batter in muffin cups. milk.Beat well. In a medium bowl.
157 calories per serving.late syrup. 1/2 bread. Mashed 2 TChocolate Syrup 1/2 tVanilla Extract Blend all ingredients in a blender bowl until thick and frothy.made into crumbs 1/4 c+ 2 t chocolate syrup. Spread cool whip over bananas and drizzle with remaining chocolate syrup. beat frozen ice milk or yogurt until smooth. peeled 3/4 cThawed lofat cool whip In a small bowl. 95 calories Source: Weight Watchers 1992 VARIATION:Substitute 2 cups fresh strawberries for the bananas Chocolate Bar Filling . combine the graham cracker crumbs and 2 T choco. carefully spread over the crust. Using a spatula. . set aside. press crumb mixture over bottom and up the sides of a 9" pie plate. Chocolate Banana-Split Pie Yield: 8 Servings 12Graham crackers (2 1/2") . Using electric mixer. Using the back side of a spoon. (or food processor). Using a fork. To serve. Cover with plastic wrap and freeze until firm about 2 hours.ided 16 oz Chocolate nonfat ice milk or Frozen nonfat yogurt 2md Bananas. mix well. Each serving provides:1/2 fruit.div. on medium speed. slice bananas and arrange in a circle over the ice milk/ yogurt.79 Yield: 2 Servings 1 cCold Skim Milk 1Ripe Banana.
or microwave. cocoa powder.Pour into bowl and press plasticwrap directly on surface. 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. In a large mixing bowl stir together the 1 cup sugar. broken into pieces. cooking oil and vanilla.Spoon chocolate mixture by rounded tablespoonfuls onto waxed paper.boil and stir 1 minute.Place the balls 2 inches apart on an ungreased baking sheet.Add the eggs. Remove from heat.beaten 1 tVanilla 8 oz Chocolatebar combine all but vanilla and chocolate bar in a saucepan. Beat with a rotary beater or wire whip until the mixture is smooth.stir to blend.add vanilla and chocolate bar.Stir with a large spoon until the mixture is smooth. Place the remaining 1/2 cup sugar in a pie plate. Add the flour. cool. Stir until chocolate is completly melted. . baking powder and cinnamon.80 Yield: 1 Serving 1/2 cSugar 5 TCornstarch 3 TBrown sugar 1/4 tSalt 3 cMilk 3Egg yolks. brown sugar.Roll each mound around in your hands to form a ball.Roll the balls in the sugar to coat generously. Stir constantly until mixture boils. add more water if it is to thick. Stir in the nuts. Yields about 4 cups filling Chocolate Glaze: 1 4oz Chocolate bar 1 Tablespoon water Melt chocolate in double boiler.
. combine cake mix. until butter melts. and 2 tablespoons water. stirring occasionally.-) Chocolate Brandy Cake Yield: 12 Servings 1package Devil's food cake . Let cool completely. scraping down bowl a few times.w/pudding 1 cBrandy 1/2 c. stirring. Cake is best if made a day in advance of serving time to allow flavors to mellow. Immediately upon removal from oven. Makes 24 cookies. combine butter.81 Bake at 375F for 12 to 14 minuts or until the cookie is firm around the edges and the tops are cracked. Simmering. remaining 1/3 cup brandy. brandy extract.water 1/2 cVegetable oil 3Eggs 1 1/2 cSemisweet chocolate chips 4 TButter 1 TLight corn syrup 1 tBrandy extract 1 cPowdered sugar. Stir in 1 cup chocolate chips.Stir in remaining 1/2 cup chocolate chips and powdered sugar. Beat with an electric mixer on high speed 2 minutes. . prepare glaze.Cool cookies on a wire rack. sifted Preheat oven to 350 degrees F. Bake 35 to 45 minutes or until a cake tester inserted in center comes out clean. and eggs.Turn into a well-greased 12-cup bundt pan.In a large bowl.Let cake cool in pan 25 minutes. During last 7 minutes of cake baking time. then invert onto a cake plate. 1/2 cup water. oil. spoon two thirds of hot glaze over cake. A Good recipe for kids to try with supervision for the baking part. /3 cup brandy. corn syrup. In a small saucepan. Reheat remaining glaze and spoon over top of cake. Cook over low heat. over low heat 5 minutes.
into small pieces 2 cHalf and half 2 cSoft white bread crumbs . To test it. then mix into the chocolate. Pour the pudding into a buttered 1 1/2-quart casserole. Preheat oven to 350F. use cream to garnish slices of Double Chocolate Ice Box Pie. Bake the pudding uncovered for 50 to 60 minutes until the pudding is set like custard.82 Chocolate Brandy Cream Yield: 8 Servings 1 1/2 TCocoa powder 1 TConfectioners sugar 1 cHeavy whipping cream 1 TBrandy 1 1/2 tVanilla Sift together the cocoa and confectioners sugar and set aside. If it comes out clean. Chocolate Bread Pudding Yield: 6 Servings 3 oz Unsweetened chocolate cut . Beat the eggs until frothy. 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. insert a toothpick in the center. topped with dollops of whipped cream. whipped HEAT THE CHOCOLATE AND half and half in a large saucepan over low heat for 12-15 minutes.With a spoon or pastry bag fitted with a star tip. blend in the sugar. pudding is done. . combine all ingredients and beat the cream until stiff peaks begin to form. stirring frequently until chocolate is completely melted. Remove pan from the heat. Serve the pudding warm. vanilla and salt. stir in the crumbs and let stand for one hour.In a chilled bowl with chilled beaters.
jumbo 1 cSugar. Bake for 35-45 minutes. shaved. Put the bread cubes into a large bowl. . greased 2-quart pan or an 8 x 8" cake pan. Or Chocolate Chips 3Eggs 1/2 cSugar 2 tVanilla Extract 1/2 tAlmond Extract Heat the oven to 350 F.soft packed loosely 2Eggs. Cover with aluminum foil. Dump bread mixture into a large. Beat the eggs until frothy. The pudding should seem underbaked. granulated 1 1/2 tVanilla 1 pn Salt 1 cHeavy cream. Beat eggs and sugar with flavorings.Bread cut into 1" squares 1 1/2 cHeavy Cream 1 1/2 cWhole Milk 3/4 lb Semisweet Chocolate. bring cream and milk to a boil. cut Small pieces 2 cHalf & half 2 cBread crumbs. turn off heat and stir in chocolate until it is melted. Serve hot with vanilla ice cream or whipped cream. stir in the crumbs and let stand for one hour.83 Chocolate Bread Pudding #1 Yield: 6 Servings 3 oz Chocolate. puddin! Chocolate Bread Pudding #2 Yield: 6 Servings 1/2Loaf unsliced Homemade . If it comes out clean. blend in the sugar. tossing gently. white. unsweetened. . Pour over bread. Preheat oven to 350F. whipped HEAT THE CHOCOLATE AND half and half in a large saucepan over low heat for Remove pan from the heat. insert a toothpick in the center. vanil To test it. Pour over the bread and let sit for 10-15 minutes so bread absorbs the mixture. or until the edges are firm but the inside is still soft and moist. In a medium sized saucepan.
Scoop the pudding into the prepared dish.cubes (3 cups) Heat milk. 3-4 min. chocolate chips and salt in a medium sized saucepan over low heat. Briskly whisk in the eggs. 30 minutes or more.cups) or 1/3 French . Cool slightly before serving. sugar. You can pull a few pieces apart with your fingers to check. then refrigerate the pudding for 2-3 hours.3 croissants cut . Generously grease a 6 or 8 cup souffle dish with butter. lightly beaten 3 cCubed 1" challah. cream. Place the cut-up bread in a large bowl and pour the chocolate mix.into 1/2" cubes (3 .baguette. split lengthwise . or . Fifteen minutes before baking. Source: Rosie's Bakery All-Butter Fresh Cream Sugar Packed No HoldsBarred Baking Book. Remove from the heat. about 40 minutes. tossing the mixture occasionally with a large spoon to be sure all the bread is soaked. preheat the oven to 350F. Toss.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.ture over the bread. Author Judy Rosenberg Chocolate Bread Pudding with Strawberry Sauce . whisking occasionally until the chocolate is completely melted and all the chocolate specks are gone. 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.and cut into 1/2 inch . Bake on the center oven rack until the top is crisp.
*** Strawberry Sauce*** Process 250g of the strawberries. melt chocolate with water. square cake pan. semisweet 1/2 cHot water 4Egg whites 1 tVanilla 2/3 cSugar 2/3 cFlour. Source: Australian Gourmet Traveller Magazine Chocolate Brownies. unsalted. stir into chocolate batter just until combined. white 1 TSugar. let cool slightly. with 2 Makes about 1 1/2 cups. superfine 2 TBrandy Process the chocolate in a food processor until finely chopped. superfine 4Eggs. baking powder and salt.85 Yield: 8 Servings 1/3 lb Chocolate. dark 3/4 cHeavy cream 1/2 cSugar. 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. Per serving: about 110 calories. Low cal Yield: 16 Servings 6 oz Chocolate. 2 g protein. superfine -----strawberry sauce----1 1/8 lb Strawberries 2 TSugar. flour. 19 g carbohydrate. hulled. all-purpose 1 tBaking powder 1 pn Salt 1Icing sugar In large heatproof bowl set over hot water. 4 g fat. Bake in 350F oven for 20 to 25 minutes or until edges pull away from pan. stirring until smooth. Pour into lightly greased 8 in. Let cool on rack. . dust with icing sugar. Remove from heat. Whisk in egg whites and vanilla. Sp Serve warm or cold. cut in Pieces 3 tVanilla 1 1/2 cBreadcrumbs. Stir together sugar. with Strawberry sauce. seperated 1/4 lb Butter.
lg egg works) 1 tVanilla 1 cHot water 2 tConfectioner's sugar (option Not suitable for diabetic. beat until smooth.If cool.g .) serving 110 calories. sift icing/confectioner's sugar over cake. carbohydrate information missing. 3 g fat Source: Company's Coming Light Recipes by Jean Pare.(My note:also good with whipped topping.Pour into 9x9 inch pan that has been sprayed with no-stick cooking spray or use wax paper to line the pan. 0 mg cholesterol.86 Chocolate Cake Yield: 16 Servings 1 1/4 cFlour 3/4 cGranulated sugar 1/4 cCocoa 1/4 cMargarine. 1993 Shared and tested Sept 93 by Elizabeth Rodier Chocolate Cake A La Susanne Yield: 12 Servings 200 gDark chocolate 150 gButter 2 TCoffee 1dl Hazelnuts. softened 1 tBaking powder 1 tBaking soda 1/4 tSalt 2lg Egg whites (1 . Preheat oven to 350F. chopped 3Eggs 2dl Sugar 1dl Flour 1 TVanilla ---------------------------ICING-------------------------------. Cut 16 servings. 169 mg sodium. Bake about 25-30 minutes or until an inserted wooden pick comes out clean. Serve warm or cool.Measure ingredients into mixing bowl in the order given.
Cut into small bars. chips . Stir in Rice Chrispies and coconut. Spread in pan quickly using a buttered spatula. Put the cake on a plate and let cool a little before removing the greaseproof paper. Chocolate Cannoli Yield: 9 Servings ---FILLING--1 lb Ricotta-drained if necessary 1 cPowdered sugar 1/2 cWalnuts. finger size. the flour and the vanilla.semisweet 1 tOrange peel . I double this recipie and use a cookie sheet. Grease a tin. until melted. Chocolate Candy Yield: 3 Servings 10 1/2 oz Marshmallows 1/4 cButter 1 cCoconut 1 1/4 cSemi sweet choc. They are a hit whenever I make them. checking and stirring every 2 min. and chocolate in a microwavable bowl. Whip the eggs and the sugar until fluffy and mix with the hazelnuts. Chill. Put on the cake and decorate with walnuts.grated . toasted. chips 2 cRice Chrispie Line a 13X9 pan with foil.87 Dark chocolate dl Double cream Walnuts Melt the chocolate and the butter on low heat and mix with the coffee. Melt the chocolate with the double cream on low heat until the icing is thick and creamy. butter.Grease or spray with Pam. Combine marshmallows. Bake in 200 centigrades for 35 minutes. chopped 1/3 cChoc.grated 1/2 tLime peel .Mike for -6 min. Use greaseproof paper (also greased) in the bottom to make the cake slip easier.
Cut into nine 4. oil for deep frying FOR FILLING: Puree ricotta and sugar in processor until smooth. Add beer. Spoon filling into pastry bag without tip. half of egg (reserve remainder for another use) and vanilla to well.* brushing edges with water and pressing gently to seal. Knead dough on lightly floured surface until smooth. butter. Chocolate Caramel Cheesecake Yield: 1 Serving -----crust----1 1/4 cGraham cracker crumbs 1/4 cMelted butter -----filling----1package Caramels.)Bring filling to room temperature before using. sugar and pinch of salt in large bowl.all-purpose ts Baking powder ts Powdered sugar pn Salt /3 c Beer TUnsalted butter-room temp. about 4 minutes. Roll out dough out into 12-inch square.Pipe filling into cannoli shells. chopped 16 oz Cream cheese 1/2 cSugar 2Eggs 1 tVanilla 3/4 cSemisweet chocolate. FOR DOUGH: Combine the flour.beaten to blend ts Vanilla Veg. Gradually draw flour from edge of well into center until all flour is incorporated. Cover and let stand 1 hour. * Tinned steel cylindrical molds available at most specialty cookware stores (or Williams-Sonoma). Mix in next 4 ingredients. Cover and refrigerate until well chilled. size) 5 oz Evaporated milk 1 cPeanuts. turning occasionally. Make well in center. melted .c Flour .oz. baking powder. Heat oil in deep fryer or heavy large skillet to 350F.88 ---------------------------DOUGH-------------------------------. (14 .Remove shells from cannoli forms. Wrap 1 square around each cannoli form. Transfer to large bowl. Egg . (Can be prepared 1 day ahead.Add cannoli in batches and cook until golden brown.inch squares. Drain on paper towels.
Once the pie has cooled to room temperature. mixing well. stirring often.89 Recipe by: Tracy Wisniewski <firstname.lastname@example.org. in a large. Then. remove it from heat and stir in the butter and evaporated milk gradually. Pour over pecan layer.com> Combine graham cracker crumbs and melted butter. cut into -pieces cn Evaporated milk (5 oz) oz Unsweetened chocolate. by making small flowers with the whole hazelnuts and sliced almonds. Cover and chill 8 hours. Do not stir the sugar as it cooks. Chocolate Caramel Hazelnut Pie Yield: 8 Servings 1Prebaked 9" pie shell --------------------------FILLING------------------------------/2 cSugar /2 cWater /2 cUnsalted butter. until the edge is very brown and the center is bubbling. Cool Combine caramels and m heat until melted. prepare the pie shell. -skinned and coarsely -chopped --------------------OPTIONAL DECORATION------------------------Whole hazelnuts. Gradually add sugar. Sprinkle pecans evenly over caramel layer and set aside. decorate it. Assembly and baking: Pour the filling into the pie shell and bake for minutes. Stir in vanilla and melted chocolate. Remove from oven and run knife around edge of pan to release sides. preheat the oven to 475'F. -chopped cHazelnuts or filberts.att. Beat with a whisk until very smooth. mixing well with a wooden spoon until smooth. Bake at 350 for 6 to 8 minutes. Set the filling aside to cool for 10-15 minutes and then stir in the nuts. Meanwhile. stir together the sugar and water. Add eggs one at a time. Press crumb mixture evenly on bottom and 1 inch up sides of a 9-inch springform pan. When the sugar is a rich golden brown. If it caramelizes unevenly. Pour over graham cracker crust. Beat cream cheese at high speed with electric mixer until light and fluffy. Let cool for 5 minutes and stir in the chocolate. heavy-bottomed saucepan. about 1 hour. Bake at 350 for 30 mins. if desired. beating well after each addition. . beat until blended. Let the sugar mixture come to a boil and continue to cook until it caramelizes. Let cool to room temperature. Set the saucepan over medium-high heat. you can move it around by swirling it in the pan. skinned Sliced almonds Filling preparation: First.
Microwave caramels and milk in small bowl on high for 4 .Loosen cake from rim of pan. Bake 45 minutes.5 minutes or until melted. Place pan on cookie sheet.Garnish with whipped cream. Pour over crust. mixing well after each addition.melted 1 tVanilla Mix crumbs and butter.Bake 10 minutes. Keep refrigerated. Top with pecans. one at a time. Add eggs. Chocolate Cheese Pie Yield: 6 Servings .90 Makes one 9" single-crust pie. cool before removing rim of pan. Beat cream cheese and sugar until well blended. press onto bottom and sides of 9-inch springform pan. chopped 16 oz Cream cheese. Chocolate Caramel Pecan Cheesecake Yield: 1 Serving 2 cCookie crumbs 6 TButter or margerine 14 oz Caramels 5 oz Evaporated milk 1 cPecans. Pour over pecans. Blend in chocolate and vanilla. softened 1/2 cSugar 2Eggs 1/2 cSemisweet chocolate chips . stirring every minute.
combine cream cheese and sugar Chocolate Cheesecake Yield: 10 Servings ---CRUST--1 1/4 cZwieback crumbs 1 TSugar 1/4 cButter. beating constantly. melt chocolate with coffee over hot. Add the melted butter to the remaining crumbs and mix.Remove the cake from the oven and cover with plastic wrap.Pour into prepared pan. one by one. cream cheese. but leave the cheesecake inside.Butter the sides of the pan. . . Meanwhile.Press these onto the bottom of the pan. whipped until Stiff cShaved bittersweet chocolate Have on hand a 10-inch springform pan.Stir in vanilla and salt. In the bowl of an electric mixer beat the cream cheese until light and fluffy. melted --------------------------FILLING------------------------------oz Semi-sweet chocolate.Shake some of the crumbs around the pan to coat the sides.chopped /2 cHot black coffee oz Cream cheese at rm. Transfer the cheesecake to the oven and bake for 55 minutes.Let the cake sit for 3 hours. but not boiling.Butter the pan.91 1package 8 oz.Turn the oven off.Set oven at In a bowl.Stop the mixer several times to scrape down the sides of the bowl. temp.Gradually add sugar.softened 3/4 cSugar 2Eggs 1/2 cChilled whipping cream 1 cCherry pie filling 1package 3 oz.softened 1/4 cHershey's cocoa 1 tVanilla extract 18" packaged crumb crust Heat oven to 350 degrees. set the chocolate aside.In large mixer bowl. Beat in melted chocolate just until blended.Use a wooden spoon to keep the oven door ajar. combine Zwieback crumbs and one T sugar. . cSugar Eggs ts Vanilla extract cHeavy cream.Add the eggs. beating well after each one. cream cheese.Refrigerate overnight. water.
Add to cheese mixture.Cut into thin wedges and serve. .usask. Cool at room temperature. then chill. Add eggs. 1 at a time. Mix well. softened 1 cGranulated sugar 4Eggs 1 cSour cream 2 cSemisweet chocolate chips 1/2 cButter or margarine Recipe by: Siama <pmb124@arts. To serve. Stir in crumbs. sugar & cocoa (or butter and chocolate crumbs).ca> * you can substitute 2 cups of oreo or chocolate wafer crumbs for the graham cracker crumbs. beating after each addition. Combine chocolate chips and butter in sauce pan over low heat until melted. sugar.92 Just before serving. the sides of the ungreased 10-inch springform pan. remove the sides from the springform pan and use wide metal spatulas to lift the cake from the bottom metal round. top with wipped cream & shaved chocolate. Chocolate Cheesecake #2 Yield: 1 Serving -----crust----1/3 cButter or margarine 1 1/2 cGraham cracker crumbs.* see note 1/4 cGranulated sugar 1/4 cCocoa -----filling----24 oz Cream cheese. Transfer the cake to a platter. Stir often. Press into bottom & 3/4 inch up. Pour into prepared pan. Crust: Melt butter in a saucepan. Bake in 325 F oven for about 1 1/2 hours until center is firm. and cocoa. Do not bake. . Filling: Beat cream cheese and sugar until blended. Mix in sour cream.Spread it with whipped cream and sprinkle with shaved chocolate.
softened 3Egg yolks 2 tVanilla 1/4 tSalt 3Egg whites 1 cSour cream Combine graham cracker crumbs. melted 1package Chocolate pudding .93 Chocolate Cheesecake #3 Yield: 1 Serving Chocolate wafer crust 1package Semisweet chocolate . Garnish with whipped cream. sugar and milk in saucepan. Combine pudding mix.finely crushed 1 TSugar 2 TButter.Press on bottom and sides of a greased 0 inch springform pan. . Cover . Yield 10-12 servings. Beat cream cheese at high s Let cool to room temperature on wire rack. Add chocolate. cook and stire over medium heat until mixture comes to a full boil. Remove from heat.morse 4package Cream cheese. .and pie filling 3/4 cSugar 1 cMilk 1Square unsweetened chocolate 3 8 oz package cream cheese. chill at least 8 hours. Chocolate Cheesecake #4 Yield: 1 Serving 3/4 cGraham 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. cook until chocolate melts. sugar and melted butter.
ONE AT A TIME. eggs. Refrigerate. FILLING: Beat cream cheese in a small bowl at medium speed until smooth. Fold in egg whites. Spread over surface of cooled cheesecake. Add confectioners sugar and vanilla.(Odd.Says nothing about beating the egg whites first. Cool to room temperature. melted --------------------------FILLING------------------------------pk Cream cheese. Add other ingredients ( sugar. cocoa. Bake at for 10 minutes. TOPPING: Cream Butter Flavor Crisco and cream cheese in a small bowl at medium speed until well blended. Cut into bars about 2 x 1 1/2 inches. Stir in butter flavor crisco. Mix well after each addition. Chocolate Cheesecake Bars Yield: 20 Cookies ---CRUST--1 cGraham cracker crumbs 1/4 cBrown Sugar. confectioners /2 ts Vanilla Preparation Time: 20 MinutesBake Time: 30 Minutes Heat oven to 350 F.94 surface with waxed paper and set aside.Hm. salt and pudding.Spread top with sour cream.Well. CRUST: Combine graham cracker crumbs and brown sugar. Press into an ungreased 8 x 8 x 2 pan. Bake at 350 for 30 minutes. I would. .)Pour over crumbs in pan. Cool 4 hours. packed 1/3 cButter Flavor Crisco.8 ounce package /2 cSugar tb Cocoa Eggs /2 ts Vanilla --------------------------TOPPING------------------------------tb Butter Flavor Crisco pk Cream cheese. Makes 20 bars. softened . Beat cream cheese until fluffy. Bake on lowest rack at 425F for about 35 minutes or until center is set lightly when touched.3 ounce package c Sugar. vanilla. flour and vanilla . Pour over baked crust. softened .Beat in yolks.
crush fine 1/2 cButter. Softened 1/4 cSugar 4Eggs. floured 9 X 13 inch baking pan. Preheat oven to 325 degrees F. beating well after each addition. butter and milk in saucepan. Bake at 350 F 25-30 minutes. Remove from heat and add chocolate chips.95 Chocolate Cherry Cake Yield: 8 Servings 18 oz Devil's food cake mix 21 oz Cherry pie filling 1 tAlmond extract 2Eggs. and vanilla. Melted 12 oz Chocolate chips. Bring to a boil. Combine over hot (not boiling) water.Turn oven off. and boil 1 minute. large 3/4 cCherry Flavored Liqueur 1 tVanilla Extract 1 lb Cherry Pie Filling 1/2 cCream. Turn into greased. mix until blended. In large bowl. Bake at 325 degrees F. Add chocolate mixture. chocolate chips and heavy cream.Pour over cake and spread.) In large bowl. Stir until morsels are melted and mixture is smooth. combine sugar. Pat fimly into 9-inch springform pan. whipped (opt. one at a time. Chocolate Cherry Cheesecake Yield: 16 Servings 8 1/2 oz Chocolate Wafers. covering bottom and 2 1/2 inches up sides. combine cream cheese and sugar. Set aside. beating untl creamy. heavy.Stir until melted. semi-sweet 1 1/2 cHeavy cream 16 oz Cream Cheese. Chill. Pour into prepared crust. Let stand in oven with door . stirring constantly. cherry liqueur. for 60 minutes. To make icing. Let cool and cut into squares before adding icing. or until cake tests done. beaten 1 cSugar 5 TButter 1/3 cMilk 6 oz Semisweet chocolate chips Mix first 4 ingredients by hand with spatula until well-blended. Add eggs. combine chocolate wafer crumbs and butter.
Fold in until blended and evenly colored. Cool on wire rack. Or. if desired. 1/3 cup sugar. Remove waxed paper. Chocolate Chiffon Cake Dessert. Bake in 350 degree oven for 40 minutes or until tester inserted in center comes out clean. invert pan and allow to hang upside down on its own rack or funnel. Smooth top. . cocoa powder. Decorate edge with whipped cream. if tube pan is used. alternatively. Beat for 1 minute or until very smooth. combine flour. have 10-inch tube pan ready. and salt. With knife. Pour into prepared pan. (Or. water. Remove. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Add remaining sugar and beat until stiff peaks form. In large bowl. Wash beaters.) Loosen around edge of cake. Pour egg yolk mixture evenly over stiffly beaten egg whites. baking powder. cool completely. and with clean beaters. and egg yolks. vanilla. cut through batter to remove air bubbles. invert onto cake plate. 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.96 ajar 1 hour. Chill 24 hours. beat egg whites and cream of tartar until soft peaks form. Pour in oil. mix well. In medium bowl.
In Another Bowl. SEMISWEET BAKING. Stir /4 Of The Meringue Into The Yolk Mixture. Chocolate Chip Cake Yield: 12 Servings 2 TCinnamon 1 cWalnuts. Until Gelatin Is Completely Dissolved And Mixture Thickens Slightly And Coats A Metal Spoon. Pour The Mixture Into Prepared Dish. SEPARATED 1GELATIN. A Tablespoon At A Time. 1/2 Cup Of The Sugar. UNFLAVORED (ENV) 1 cSUGAR 3/4 cMILK 1/4 cBRANDY 1 tVANILLA 1/4 tSALT 1 cCREAM. Grate The Chocolate. Measure Off A Length Of Aluminum Foil Long Enough To Encircle A 4-cup Souffle Fold In Half Lengthwise. crushed 1 1/2 tBaking powder 1/2 tBaking soda . Beat Yolks Slightly In Saucepan. Until Meringue Forms Soft Peaks. And The Milk. Remove From Heat. HEAVY 6 oz CHOCOLATE. Stir In Brandy And Vanilla. The Whipped Cream.97 Chocolate Chip Brandy Souffle Yield: 8 Servings 6EGGS. And The Grated Chocolate Into The Remaining Meringue. Stirring Constantly. Set Aside. Fasten To Dish With Tape Or String So Collar Is About 6" Higher Than The Rim Of The Dish. Beat Egg Whites And Salt In Large Bowl Until Foamy. Cook Over Low Heat. GRATED Dish. 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. Gently Fold The Yolk Mixture. Garnish As Desired. Refrigerate At Least 4 Hours Or Until Set. Beat Cream Until Stiff. Stir In Gelatin. Beat In Remaining Sugar.
press onto bottom of 9-inch springform pan. walnuts.Stir in chocolate chips and pour into crust.Garnish with whipped cream and fresh mint leaves. sour cream. Sprinkle batter with half the cinnamon/sugar mix.. mixing well after each addition. Chocolate Chip Cheesecake Supreme Yield: 10 Servings 1 cChocolate Wafer Crumbs 3 TMargarine. 10 minutes. cool before removing rim of pan. 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. Bake at 350 degrees F. one at a time. Bake at 350 degrees F. Combine cracker crumbs. mixing at medium speed on electric mixer until well blended.. Sprinkle top with remaining cinnamon/sugar mix. Bake at 350 degrees for 45 minutes. Blend in sour cream and vanilla. sugar and flour. brown sugar and salad oil until creamy. stir into batter. Pour rest of batter in pan. Melted 24 oz Cream Cheese.98 Combine cinnamon. set aside. Combine cream cheese. 55 minutes. add vanilla.Blend eggs. baking powder and soda. Add eggs.Chill.wafer cookie crumbs . chips and white sugar.Loosen cake from rim of pan. Chocolate Chip Cookie Dough Cheesecake Yield: 8 Servings Cross tmpj72b 1 1/2 cFinely crushed chocolate . Pour half the batter into an oiled 13 x 9-inch baking pan. if desired.
) melted butter. .cheese or neufchatel Into chunks 1 cRegular or light sour cream 3Large eggs 1 tVanilla.Drop by rounded teaspoonfulls.corn syrup. each) cream. sugars. serve or wrap airtight up to 2 days. semi-sweet Cream marg. Serves 12 to 16. unsifted 1 1/2 tBaking soda 3/4 tSalt 3 cChocolate chips.Allow to cool on cookie sheet for 1 min. water and vanilla. shortening. then remove to cooling racks until completely cooled. .Stir in chips. for 15 min. creamy lumps of chocolate chip cookie dough. and butter. .Bake at deg. 1/4 cup TOPPING: Mix 1 c regular or light (reduced-fat) sour cream. salt. made without Chocolate Chip Cookies Yield: 72 Servings 3/4 cMarg. add to creamed mixture.or margarine 2package (8 oz.99 30cookies) 1 cSugar 1/4 c(1/8 lb. COOKIE DOUGH: In a bowl. 2 T sugar. brown. baking soda. beat well. cookie dough (recipes follow) Mix crumbs. whirl or beat remaining sugar with che Bake in 350 oven until cake jiggles only slightly in center when gently sha at least 4 hours. press firmly over bottom and /2-inch up In a food processor or with a mixer. beat to blend 1/4 cup butter or margarine. packed 3/4 cSugar 3Eggs 3 TCorn syrup 3 TWater 3 tVanilla 3 3/4 cFlour. eggs. Beat well.Combine flour. softened 3/4 cShortening 1 1/2 cSugar. 2 teaspoons su COMMENTS: Soft.
softened 1 c+2 T firmly packed brown .butter.wise 3Sticks (1 1/2 c) unsalted .100 Chocolate Chip Cookies .Add eggs. split length.Add the rest of the ingredients.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.Bake in 320 oven for 10-12 minutes. brown sugar together. vanilla.The longer mixed the smoother the cookie.Cookies should still be fairly soft to the touch when removed from the oven Chocolate Chip Cookies (Chefs Cuisiniers Club) Yield: 60 Cookies 3 1/2 cFlour 1 1/2 tBaking soda 1 1/2 tSalt 2Vanilla beans.M&M Package Yield: 120 Servings -From the Kitchen of .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 .
Chocolate Chip Date-Nut Loaf Yield: 4 Servings 1 cDates.chopped 1/2 cChocolate chips In a large bowl. Flatten balls slightly with a metal spatula and bake cookies in batches in middle of the oven until golden. beating well after each addition. beat in eggs. and add butter and sugars. Scrape vanilla bean seeds from pods into standing electric mixer. Add remaining ingredients and stir thoroughly. beating until light and fluffy. Stir in chocolate chips or chunks and walnuts (do not overmix). Allow to cool. Form dough into 1 1/2 inch balls and arrange about 2 inches apart on parchment-lined baking sheet.101 . and salt. Add boiling water and butter. sift together flour. In a large bowl. Add sugar. Add flour mixture and beat until dough just comes together. Pour into greased and floured baking pan (slow cooker accessory). Tranfer cookies with spatula to racks to cool.lb) Preheat oven to 350F. sprinkle soda over dates. . 12 to 15 minutes. baking soda. egg and vanilla and beat well. One at a time. reserving pods for another use if desired.chopped 1 tSoda 1 cWater. and beat in vanilla extract.boiling 1 TButter 1 cSugar 1Egg 1 tVanilla 2 cFlour 1 tBaking powder 1/2 tSalt 1/2 cWalnuts. Bake in covered slow pot on high for 2 to 3 hours.
Add chocolate chips and mix well.chips (12 oz) .oatmeal. 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. Beat sugar and eggs or substitute together in a large bowl. Makes 2 loaves. uncooked 1 tBaking soda 1/2 tSalt 1package Milk chocolate . soda and powder and stir thoroughly into the Grape-Nuts mixture. Add milk/Grape-Nuts mixture and vanilla. or until a toothpick comes out clean.102 Chocolate Chip Grape Nut Bread Yield: 2 Servings 1 cGrape nuts 2 cButtermilk (low fat 1. Sift flour with salt. or about 20 servings. Pour into 2 non-stick sprayed 9 x 5 loaf pans and bake at 350F for about minutes.
eggs. baking soda and salt. ***** With an electric mixer. vanilla and buttermilk for 3-5 minutes until very light and fluffy. Bake in a preheated 325'F. oatmeal. The result: Chocolate Chip Macadamia Crunch Cookies. Cool cookies on baking sheet for a minute and then remove to cooling rack. oven for 16-18 minutes until the cookies are a light golden brown. the Monks used butter in their baking. At least now. 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 . Krystal. beat shortening. For years. sugar.103 1 cMacadamia nuts. chopped Who else besides hillary Clinton uses vegetable shortening in chocolate chip cookies Thersa Monk and her 12-year-old daughter. for two.. mix the flour. they couldn't resist trying to concoct a recipe with butter flavored Crisco. about 2" apart. MD. but when they saw an opportunity to compete in the Crisco American Baking Celbration. add the shortening mixture and stir well. Add chocolate chips and nuts and stir by hand. which won the national $500 prize in the chocolate chip cookie contest in late March. By hand. onto a greased insulated cookie sheet. of Germantown. brown sugar. Refrigerate for at least a half hour until the dough is firm. Drop dough by the tablespoon. In a separate bowl.
1 hour. Pour into 9" deep dish unbaked pie shell. baking powder. margarine. 2 to 3 minutes. 8 x 8 x 2-inches. Bake at 325F for 1 hour. Bake at 350F for 45 min . softened 1 cSugar 1/2 cSelf-rising flour 2Eggs 1 tVanilla flavor 1 cChopped pecans 1 cChocolate chips Cream butter and sugar together. and vanilla.Spread evenly in baking dish. Microwave uncovered on high (100%).Stir in flour.Mix brown sugar. Cool. Fold in nuts and chocolate chips. and salt. oats.Sprinkle with chocolate chips and nuts. 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. egg. Fold in syrup and vanilla. Makes 16 Cookies Chocolate Chip Torte . cut into about 2 inch squares.104 1 tVanilla flavoring 3Eggs 3/4 cChopped pecans 1/2 cChocolate chips ---VERSION #3:--1Stick butter. turn dish one-quarter turn. Separately beat eggs until foamy then beat into mixture until foamy. Add flour. Microwave until no longer doughy. 4 minutes.
concentrate 1/4 cBoiling water 1 tBaking soda 1 tVanilla 2 1/4 cFlour .Spread cooled chocolate filling on one meringue. Large 1/4 tSalt 1/8 tCream Of Tartar 1 1/3 cSugar 1 tVanilla Extract 1 cPotato Chips. then place second meringue on top.Add to chocolate mixture slowly. stirring well. stirring constantly.Cook and stir over medium heat until chocolate is melted. Large. Cool.Cool to room temperature.Stir in butter and vanilla. Serve with more whipped cream or vanilla ice cream. blending well.Add slightly beaten egg yolks slowly to chocolate mixture. and beat until meringue stands in very stiff peaks (about 10 to 15 minutes).Cook and stir until thick.Add vanilla and mix thoroughly. about 10 to 15 minutes.105 Yield: 6 Servings 3Egg Whites. 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 . Cook for 3 minutes longer.Beat egg whites with salt and cream of tartar until foamy.Chill until ready to serve. Whipped Preheat oven to 300 degrees F. flour.Fold in potato chips. and salt. Combine 1/3 cup sugar.Sweeten. Crushed 1 1/2 oz Unsweetend Chocolate 1 cMilk 1 TFlour.Add 1 cup of sugar slowly. but don't keep in refrigerator mor than a few hours. Spread meringue on paper in 2 rounds 9 inches in diameter and about /4-inch thick.Place chocolate and milk in saucepan.Remove from heat.Beat Slight 1 TButter 1/2 tVanilla Extract 1/2 cHeavy Cream. lest the meringues wilt. Bake 45 minutes.Cover cookie sheet with unglazed paper (baking parchment or brown paper bag). Unbleached 1/4 tSalt 3Egg Yolks. Beat with electric mixer until blended.Spread sides with sweetened whipped cream.
applesauce. Semi-Sweet 1Paraffin Piece. making 48 cookies. combine flour. In large bowl. 1 1/2 bread. beating well after each addition. Place on waxed paper lined baking sheets. Place on waxed paper lined baking sheets and let stand until the chocolate is set.Remove from the heat. with mixer on high. Add chocolate chips. In a small bowl. beat margarine. Cream Style 2 1/3 cGraham Cracker Crumbs 2 cConfectioners' Sugar. confectioners' sugar.106 4 1/2 oz Quick oats 1/4 tSalt 2 oz Semisweet chocolate chips Preheat oven to 350F. and salt. 65 calories Per serving: calories Chocolate Christmas Candies Yield: 10 Servings 1 cButter Or Regular Margarine 1/2 cPeanut Butter.Cook. baking soda.Pour the peanut butter mixture over all then toss until well blended. coconut.Cover with aluminum foil. combine boiling water. until melted. brown sugar and apple juice concentrate until light and fluffy (note mixture may appear to be curdled). Combine the graham cracker crumbs.Shape the mixture into 1/2-inch balls. Makes about 2 lbs of candy . In a large bowl. Bake 10-12 minutes until golden brown. Spray large baking sheet with nonstick spray. stirring constantly.CutUp Combine the peanut butter and butter in a 2-quart saucepan. oats. Dip the balls in the chocolate. and vanilla and beat into margarine mixture. Drop by rounded teaspoonsful onto prepared baking sheet. Combine the chocolate chips and paraffin in the top of a double boiler. Chill in the refrigerator.Cover with aluminum foil and store in the refrigerator. Each serving provides:1 fat. Sifted 2 cFlaked Coconut 1 cWalnuts. Cool completely on rack. 2 1/2". and walnuts in a bowl. over medium heat. Gradually add to margarine mixture. Chopped 6 oz Chocolate Chips. Place over hot water and stir until melted.
chopped 1/3 cCocoa 1/4 cMayonnasie 1 tCinnamon. In a large saucepan. Bake until edges start to come away from sides of the pan. Spread the batter in the pan. reduce oven heat by 25~. Beat in vanilla. & cool completely. ground 1Egg . Grease a 9" square baking pan. 15 Min . then chocolate chunks. & stir in the sugar until smooth. & salt. one at a time.107 Chocolate Chunk Blondies Yield: 16 Servings Preheat Oven to 325~ 20Min .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~. about 50-55 min. Stir in flour mixture. baking powder. Reminder: If using a GLASS baking pan. Beat in eggs. Combine the flour.Work Time 1HR. Chocolate Cinnamon Crinkles Yield: 1 Serving 1 cBisquick 3/4 cSugar 2/3 cNuts. melt the butter over low heat. into melted butter mixture. Cool completely before cutting into squares. Remove from heat. Chop the chocolate.
High Altitude (3500 to 6500 feet): Decrease sugar to 2/3 cup. onto prepared dough sheet. Spread half of batter evenly in greased pan. Bake for 30-35 minutes. Beat in eggs one at a time. Spread quickly over brownies.Grease 13" x9" cake pan. about three minutes. . 8 to 10 minutes. Cool slightly. about 2 inches. mixing until smooth. Bake until set. Bang pan on counter to level top. beat with a spoon until mixture starts to thicken slightly & is of spreading consistency. Set aside. baking powder. Cool 2 minutes. Refrigerate remaining dough while baking first batch of cookies. . MAKES: about 3 1/2 DOZEN COOKIES Chocolate Coffee Swirls Yield: 36 Servings ---FILLING--1package Cream Cheese.108 Preheat oven to 350F. Combine flour. GLAZE: Sift icing sugar & cocoa together into small saucepan. Let icing set before cutting HINT: icing hardens as it cools. remove from cookie sheet. Mix all ingredients until dough forms. Add dry ingredients & nuts. Spread cheese mixture over top. BROWNIE: Preheat oven to 350oF. store cookies tightly covered. Remove from heat. Grease cookie sheet. Drop dough by rounded teaspoonfuls.c Icing Sugar tb Cocoa /4 cLight Cream tb Butter Flavored Shortening Or Margarine FILLING:Beat all ingredients together with electric mixer until smooth.Melt shortening in large saucepan. Stir in cocoa & sugar. & salt. Remove from heat. Drop spoonfuls of remaining chocolate batter over cheese. Swirl a knife through batters to marble.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-------------------------------. Add cream & shortening. Cook on medium heat just until mixture bubbles around edges.
109 Chocolate Covered White Chocolate Cheesecake Yield: 1 Serving 1 1/2 cChocolate wafer cookies . pipe -inch candies .into small pi Mix crumbs and butter and press onto bottom of 9-inch springform pan. broken . softened 1/2 cSugar 1 tVanilla 3Eggs 1/2 lb White chocolate. butter. Fill pastry bag fitted with decorative tip.Stir to disolve sugar crystals and then bring to a boil.Chill until thickened. sugar. mixing well after each addition. Chill for at least 4 hours. Chocolate Creme de Mints Yield: 12 Servings 2 cMilk Chocolate Chips. Loosen cake from rim of pan and cool completely. Beat cream cheese. Remove from heat.crumbled 3 TButter. milk chocolate chips. smooth. Stir until smooth and cool. Bake for 10 minutes. melted 1 cHeavy cream 2 TButter 2 TGranulated sugar 12 oz Semisweet chocolate.Remove rim. turn off oven and let cake cool inside the oven as it cools down. Put choclate pieces into a stainless steel bowl and pour boiling cream mixute over it and let stand for a few minutes. and sugar in a heavy saucepan over medium-high heat. Transfer to a small bowl. about 30 minutes. Heat heavy cream. and vanilla until well blended. Bake 40 minutes.Nestles 1/4 cSour Cream 2 1/2 TMint Flavored Liqueur Melt over hot (not boiling) water.Stir in mint flavored liqueur. Cover the sides and top of cheesecake with the ganache. one at a time. melted 24 oz Cream cheese. Blend in melted white chocolate and pour over crust.Blend in sour cream. and chill at least 2 hours to set. stir until smooth.Add eggs.
With the mixer on low speed. Scrape the bowl and mix several seconds more. 15 minutes. at room temp. for g Preheat the oven to 375. Chocolate Cupcakes Yield: 8 Servings 6 TLight corn oil spread . peanut butter and powdered sugar together in a medium size mixing bowl until light and fluffy. pushing it as far up the sides of the pan as possible. 1/2 cPeanut butter 2 TPeanut butter 3/4 cPowdered sugar 2 TPowdered sugar 1/2 cMilk 1 cWhipping cream. Scoop the filling into the pie shell and feeze the pie for at least 6 hours. Place the crust on the center oven rack and bake for 10 minutes. gradually add the milk and mix until it is incorporated.For the filling. Pat the mixture firmly into a 9" pie plate with your fingers. Chocolate Crusted Peanut Butter Pie Yield: 8 Servings ---Crust:--2 cUnsalted peanuts. 10 seconds. using an electric mixer on medium speed. move the pie from the freezer to the refrigerator. Two hours before serving. dry-roaste 1/4 cSugar 4 TUnsalted butter. about 1 1/2 minutes.110 onto foil-lined cookie sheets. cream the cream cheese. Whip the cream in another mixing bowl to soft peaks and fold it into the peanut butter mixture. chillled 1/2 oz Unsweetened chocolate. Place all the ingredients for the crust in a large bowl and toss them together with your hands or a wooden spoon. melted 3/4 cSemisweet chocolate chips ---Filling:--8 oz Cream cheese.Chill until ready to serve. Shave chocolate over the top right before serving. Place it in the freezer to cool completely.Scrape the bowl with a rubber spatula.
1/2 fat Each serving contains: 1 candy = 50 . Substitute 1/2 tsp. TIP: One 10 oz package of vanilla milk chips can be substituted for the chocolate chips. Line muffin pans with paper bake cups (2 1/2 inch in diameter) In medium saucepan melt corn oil spread. and almond extract. cool completly. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. stirring constantly. melt chocolate chips. and place in a single layer in a large shallow container.11. salt and baking soda. Beat with whisk until well blended. rum extract for the almond extract and 6 oz pkg. Sift powdered sugar over top. blend well. Prepare as directed above. Chocolate Date Truffles Yield: 5 Dozen 1package . add alternately with buttermilk and vanilla to mixture in saucepan. Store covered in refrigerator. chopped for the dates. yogurt. Makes cupcakes. dried apricots. Refrigerate 10 minutes for easier handling.candies. or sprinkles In a medium saucepan over very low heat.5 oz Milk Chocolate . Roll in powdered sugar. Per serving: 1/2 fruit. Stir in dates. Form mixture into 1/2 to 1 inch balls.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'. Remove from pans to wire rack. Remove from heat. Remove from heat.chips 1 cCrushed vanilla wafers 1/2 cPowdered sugar 1/2 cLowfat vanilla yogurt 1/2 tAlmond extract 1package 8 oz chopped dates . Spoon into bake cups. Combine flour. stir in sugar. colored . Stir in vanilla wafers. 1/2 cup powdered sugar.(1 1/2 c) Powdered sugar. cocoa.
Let stand 5 minutes.112 calories Chocolate Decadence Bread Pudding Yield: 6 Servings 3 cMilk 4 oz Semisweet baking chocolate 3/4 cSugar 1/4 cButter 5 cOld-fashioned . if desired. stirring every 3 minutes. or until chocolate is melted. cinnamon and remaining milk into the hot mixture.Cook on High (100%) for 9 minutes.white bread. combine 2 cups of milk. and pour into a buttered 1 1/2-qt baking dish or souffle dish. Serve warm. Stir. vanilla. chocolate. Top with whipped cream and shaved chocolate. or until a table knife inserted into center comes out clean. Stir bread cubes. Bake at 350 degrees for 45 to 55 minutes.Stir in eggs. Chocolate Dipped Almond Cookies Yield: 96 Servings 1 cUnsalted butter 2/3 cSugar 1lg Egg yolk 1 tVanilla 2 cFlour 1/4 tSalt 1 1/3 cBlanched almonds. cubed 2 tVanilla 3/4 tCinnamon 3Eggs. finely . lightly beaten For custard. sugar and butter in a large microwave-safe bowl.
Shape the dough into 2 rolls. just until lightly browned. cut the dough into 1/4-inch thick slices. blanched whole . melt the chocolate and butter for the topping.(1 1/2 cups) 4 1/2 TButter 1 1/2 THot water Cream the butter and sugar until light and fluffy.Add the yolk and vanilla. stirring constantly until blended and smooth.chopped -----chocolate dip----9 oz Semisweet chocolate chips .Wrap rolls and refrigerate until firm.Makes 8 dozen. Line a cookie sheet with wax paper.about 36 In a small but heavy saucepan melt the chocolate and the butter. Chocolate Dipped Almonds Yield: 36 Servings 2 oz Semisweet chocolate 1 TButter 1/4 cAlmonds. salt and finely chopped almonds.Add the hot water and stir until smooth.113 . about 2 hours. each 1 1/2 inches in diameter. Refrigerate for 30 minutes to set the chocolate.Dip an edge of each cookie into the chocolate and cool. With a sharp knife.Cool. mixing well. then flour. and place on the prepared cookie sheet. Remove from heat. Dip the wide end of the almond into the chocolate mixture. Chocolate Dipped Peanut Butter Cookies .Place to 2 inches apart on baking sheets and bake 8-10 minutes. Preheat oven to 350 and line baking sheets with parchment paper. In the top of a double boiler.
114 Yield: 40 Servings 6 TButter 3/4 cPeanut butter.unsalted. When most cookies are shaped. melt chocolate and shortening. bake soda. fresh xl fancy 1Dipping chocolate . with mixer. rounds. chopped 6Chocolate squares(semisweet) 1 TShortening 1 TCorn syrup. balls (about 2 t dough per cookie). freeze until chocolate hardens. unsifted 1/4 tBaking soda 1/8 tBaking powder 1/8 tCinnamon 2/3 cPeanuts. beat in egg. light Grease 2 large baking sheets. Cool completely on wire racks. Form dough into 40 1-in. In large bowl. peanut butter. Place balls on greased bake sheets about 2 in. heat oven to 350 bake 6-8 min or until cookies are lightly browned on edges. firm packed 1/3 cSugar 1Egg 1 cFlour. chunk style 1/2 cBrown sugar. and cinnamon just until combined to make soft dough. Store cookies in airtight container in freezer until ready to use. Dip each cookie halfway into chocolate mixture and place on baking sheets in single layer. Roll balls in peanuts until coated. apart and press to form 2 in. and brown and granulated sugars until well combined. Slowly beat in flour. stir in corn syrup until well combined. beat butter. bake powder. In top of double boiler over simmering water. Chocolate Dipped Strawberries Yield: 12 Servings 12Strawberries. all purpose.
sugar. 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. Mix flour. Stir in the milk and the egg. Fry until bubbly. lightly beaten 1/2 cMelted butter 1/4 cWater 1 tVanilla PREHEAT OVEN TO 350F. Serve with soft vanilla ice cream of cool whip layered between two pancakes. slightly beaten 1 TSugar 1/2 cMilk Soft vanilla ice cream OR Cool Whip Combine the pancake mix. salt and cocoa together and sift well.Dry the berries with paper towels. powdered milk.115 Wash berries and leave tops on. Beat in remainder of . sugar and chocolate chips. brown on the other side. Dip in chocolate and endulge! Chocolate Dot Pancakes Yield: 8 Pancakes 1/2 cPrepared pancake mix 1/3 cChocolate chips 1Egg. baking powder. Turn. Drop by heaping tablespoonsfull onto a heated grill or skillet.
adding a little more water if needed to make a smooth dough. Let cool 1-to-2 minutes on sheets. It was canned and they opened it like 'cranberry jelly' and sliced it into pieces. Enjoy. Pour into a greased 8 x 8 pan. 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. This recipe was used during World War for sending to the US Marines fighting overseas. When cool finish cutting and remove from pan. Drop from a teaspoon onto a well-greased baking sheet. Chocolate Fudge Yield: 36 Servings 3 cSugar 2 oz Unsweetend Bakers Choc. (About 7 -8 minutes).116 ingredients. Cook until 1/2 tsp of fudge dropped in cold water forms a soft ball. Chocolate Fudge (Murphy) Yield: 36 Servings 1Chocolate square (if you . (For Jan's add Peanut butter). use 2) 1/8 tCream of tartar OR (2 Tbsp corn syrup) 2/3 cMilk 1 tVanilla . Stir very little while cooking. Beat until it is about the consistency of Pudding. and bake 12-to-15 minutes until lightly browned around the edges.. then lift to wire racks to cool. spacing cookies 2 inches apart.like more choc. When it is almost firm mark your cuts. Take from stove and add vanilla and margarine.
When lukewarm. 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. and gradually beat in the milk. then the eggs. 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. Beat well and pour into buttered pan. milk. of marshmallow cream just after taking from the heat. . add the butter but do not stir n. mix the sugar and cocoa. sift the flour with the cocoa and salt. Remove from stove. Pour over the sponge mixture and bake at 180C for 40-60 minutes until firm and spongy to the touch. Beat in the vanilla. Marshmallow Fudge add 3 Tbsps. cream of tattar and boil rather slowly. Boil to the soft-ball stage (238 degrees). For the sauce. or until the shiny appearance disappears and the fudge will hold it's shape when dropped from spoon. Mix in just enough milk to give a soft dropping consistency. mark into squares. grated chocoalte. Cream the sugar with the butter until light and fluffy. Spread in buttered pan and when hardened. add vanilla and beat until creamy.117 2 TButter Mix sugar. stirring until the ingredients are well blended. and spoon in to a buttered 1 litre oven proof dish.
qualit y) 2 tKahlua 1/2 TUnsalted butter Recipe by: Mary Malmros <malmros@id. Remove from heat and let sit a couple minutes. like a cake filling.Add the liqueurs and blend. together with the salt and ground coffee. hot /4 c Confectioners' sugar . then add the butter and blend. I'd still refrigerate it a good bit to let it firm up.DO NOT use direct heat. omit the beans and substitute Cognac for the Kahlua. If this is to be used for truffles.If you don't like coffee/mocha.118 Chocolate Ganache Yield: 1 Serving 2/3 cHeavy cream 1Vanilla bean 1 TMocha java. 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. (good . then continue boiing for one minute. Add the melted chocolate to the hot cream and whisk to blend.Bring to a gentle boil.wing.quality) 2 tCognac 1 oz Milk chocolate. which is dicey enough. you need to freeze it overnight.net> Split the vanilla bean lengthwise and add it to the cream. Here's one I use for truffles. Melt the chocolate (carefully). then strain through a fine sieve into a mixing bowl. coarsely ground Few grains salt 8 oz Bittersweet chocolate (good .I use a double boiler. For any other purpose.
eggs and water.Rub the hazelnuts in a towel to remove the skins. taking care not to overbeat. Chop the hazelnuts coarsely. Lightly flour the work surface and dough. about 10 minutes. Beat in the chocolate mixture. by hand or with a food processor. Combine the chocolate with the butter in a small bowl. Mixing the Dough. Add sugar and salt.Walnuts or pecans make good variations. Combine the corn syrup and sugar in a small saucepan.119 Combine cake mix. Bring to a full rolling boil over medium heat. blend in milk until mixture is of glaze consistency. Cool in pan for 15 min. Baking. 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. Remove from pan. trimming away the excess. beat at medium speed for 4 min. whipped topping mix. Sift the dry ingredients together three times. bake at 350 degrees for about 40 min. Drizzle over cooled cake. Roll the dough to a 14-inch diameter disk. Pour batter into well greased and floured 12-cup.Rub in the butter and moisten with the egg as for Sweet Pastry Dough. FOR GLAZE: Melt chocolate and butter over low heat.Bring a small pan of water to a simmer and turn off the heat. Place the bowl of chocolate and butter over the hot water and stir to melt. Assembling. Line a 10-inch tart pan with the dough. Bake at 350 . Place the hazelnuts on a baking pan and toast at 350 degree F until the skins are loose and come off easily. Cooking the Chocolate-Hazelnut Filling. 1/8 inch thick. -inch Bundt pan. wrap.Shape into a disk. and refrigerate. Beat the eggs and salt with the optional rum. Remove from heat. Remove from heat and stir in the chocolate mixture. Stir the chipped hazelnuts into the filling and pour the filling into the pan.
bran cereal. boiling water and buttermilk and let stand until luke-warm.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. . 2. Holding. about 40 minutes.Bake at 220 C for 10 minutes Let cool and dust with more powdered sugar.ground 2 TCornstarch Powdered Sugar Mix all in a bowl and stir well.120 degree F until the filling is set and the crust is baked through. 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. salt. 3. Store the tart at room temperature up to 2 days.
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. nuts.121 Cream shortening and sugar and then add eggs. raisins or dates as desired. Spoon into muffin tins and bake at 350 F for 20 minutes. Hints: ===== Add grated carrots. chopped Cinnamon Salt . Then check until done. Chocolate Ice Cream Cake Yield: 1 Serving 1package Chocolate cake mix 1 pt Chocolate ice cream. 10-inch Bundt pan and bake at 350 degrees for 45 min. Pour batter into a well greased and floured 12-cup. apples. Do not overstir. Stir into cool bran mixture. soften 3lg Eggs 1 cWater Combine ingredients and beat for 4 min. spices. oranges. Cooled cake can be frosted with coconut fudge frosting or glazed with chocolate icing.
hot 2 cBrown sugar 1 cMolasses 1 cShortening 2Egg yolks 1 tBaking soda.F. Let stand while preparing other ingredients. Cream shortening.400 F. Note: Hot oven is 350 . Add butter melted. Bake in hot oven. hershey's 2 cWhipping cream 1/4 cSugar . Sift spices with flour and add. Roll soft as possible. heaping Flour.122 Vanilla Beat eggs with sugar. Chocolate Jumbles Yield: 1 Serving 1 cCocoa 1 cWater. adding sugar gradually. Cut in thin strips. Bake 20 minutes in a shallow pan in moderate oven. chopped nuts. add cinnamon. Cut with cooky cutter. cocoa sifted with flour. few grains of salt. molasses and cocoa mixture. Add beaten egg yolks. Egg whites may be used to make icing for cookies. to make soft dough 1 tCinnamon 1 tCloves 1 tAllspice Add hot water to cocoa and soda. Chocolate Lover's Eggnog Yield: 18 Servings 2 qt Commercial eggnog 3/4 cLight rum 2/3 cChocolate syrup. Note: Moderate oven is 350 .
rum. Serve chilled. milk. Makes eighteen 1/2 cup servings. combine the whipping cream. unsweetened Salt In bowl. A holiday must for chocolate lovers!!!! Chocolate Macaroons Yield: 1 Serving 1 3/4 cCoconut. mix oats and coconut. sugar and cocoa and beat on high speed to soft peaks. Do not overbeat. N. 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. These taste great the first day but they do not keep well. and chocolate extract. 3. 1 tChocolate extract Combine eggnog. Mix well and bring to low boil and stir. For easier serving I sometimes fold whipped cream mixture thoroughly into eggnog mixture. Hershey's syrup. In large pot place butter. OR . Can be made 1 day ahead. sugar.Remove from stove and stir in oats and coconut. a pinch of salt and cocoa. 4.Chill. vanilla. Before serving. Let cool for at least minutes. Pour eggnog into cups and top with generous dollops of cocoa whipped cream. With large spoon make cookies on oiled sheet. Chocolate Madeleines Yield: 24 Servings 2Eggs 1/2 cSugar 1 tGrated lemon rind.B.123 1 TCocoa. plus 1 1/2 tsp. 2.
then refill with batter and bake again. Combine the eggs.small pieces --------------------------FILLING------------------------------/2 ts Unflavored gelatin /4 cWater /4 cMilk /4 cMalted-milk powder oz Milk chocolate chunks . and fold gently just until the batter is mixed. Serve plain. slipping the tines of a table fork under each cookie to free it.cookies) 3 TUnsalted butter. do not spread it evenly. until the edges of the cakes are golden and they lift easily from the molds. Pour in 8 tablespoons of butter and sprinkle on the remaining flour. Add the vanilla and salt. Chocolate Malted-Milk Pie Yield: 12 Servings ---CRUMB CRUST--1 1/4 cChocolate . pale yellow. and stir them together. softened PREHEAT OVEN TO 400F. .crushed fine (about 26 . cut into .124 2 tGrated orange rind 1 tVanilla extract 1/4 tSalt 2/3 cAll-purpose flour 1/3 cUnsweetened cocoa 8 TButter. let the mold cool.chopped cPlus 6 tbsp cold heavy cream /2 ts Vanilla extract . or wrap airtight and freeze. wipe it out. sugar and lemon or orange rind in a large mixing bowl. Sift once. return to sifter or strainer and sprinkle half of it over the egg mixture. and transfer the madeleines to a rack to cool. or sprinkle the ribbed side with confectioners' sugar. and tripled in volume. and fold it in. Bake for about 10 minutes. Set in a pan of simmering water and stir until the egg mixture is very warm to your finger.wafer cookie crumbs. about 3 minutes. plus 4 TButter. and can bake only 12 at a time. Remove from the heat and beat with a mixer at high speed until fluffy. Be sure to completely cover with butter--don't leave spots. Smear 1/2 teaspoon softened butter over the inside of each madeleine form. Spoon a generous tablespoon of batter into each prepared mold. (If you have only 1 pan.slightly.) Remove from the oven. Dump the flour and cocoa into a sifter or strainer. Serve within a few hours. it will level itself in the oven. grease with butter. melted cooled .
20 seconds.shavings or curls Prepare crust:Preheat oven to 350 F.Scrape into medium sized metal bowl. beat all cream until soft.Stir one-third of cream into chocolate mixture. resembling the consistency of unbeaten egg whites. fold into chocolate mixture. until crust is set.Stir in milk. or heat to boiling in a saucepan. let stand 1 minute.finely chopped --------------------------GARNISH------------------------------Semi-sweet chocolate . Chocolate Marble Cake Yield: 1 Serving 1/3 cButter 2Egg. microwave cream on high until boiling. beat until soft peaks form.Refrigerate until ready to serve.Press over bottom and sides of -inch pie plate.125 ----------------------CHOCOLATE GLAZE--------------------------tb Heavy cream /2 ts Light corn syrup oz Bittersweet chocolate.Bake 5 minutes. billowy peaks form. well beaten 1 cSugar 1 1/2 cFlour . Heat gently over low heat.Set bowl into a larger bowl filled with ice water. Filling:In a small saucepan.Add white chocolate.Refrigerate until filling is soft set.Chill. In another large bowl. soften gelatin in the water for 2 minutes. then malted-milk powder until dissolved. Cream:In a 2 -cup glass measure.Dollop mixture in center fo pie. 6 hours or overnight (after the first 2 hours cover loosely with plastic. finely chopped /4 ts Vanilla extract -------------------WHITE CHOCOLATE CREAM-----------------------/2 cHeavy cream oz White chocolate . Stir until melted. stir chocolate mixture minutes or until it begins to mound slightly. mix crumbs and butter until moist and crumbly. Glaze:In a glass measure.Stir in chocolate over low heat to melt. Pour into crust and refrigerate. then stir until melted and smooth. Garnish with chocolate gratings or curls. let stand 1 minute.In food processor. about 2 hours. or heat to boiling in a saucepan.Add chocolate and vanilla.Cool on wire rack. microwave cream and syrup on high until boiling.Pipe the glaze over the pie. stirring until dissolved. Refrigerate 30 minutes. fold in remainder until no streaks appear.At high speed. with mixer.
ending with dollops of the chocolate on top. deep cake pan and bake at 350-F about 40 minutes.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. add the well beaten eggs and mix well. gently swirl with knife or spatula for a marbled effect. 1 tablespoon at a time. then chocolate. beat on medium speed until smooth. Chocolate Marble Cheesecake Yield: 12 Servings Crumb-nut cheesecake crust 3package Softened cream . Without opening oven door. Bake at 450 degrees for 10 minutes. Remove from oven and loosen sides with knife. or 24 oz total Preheat oven to 450 degrees sour cream and 2 teaspoons vanilla in large mixer bowl. blending well. by spoonfuls into a well-greased. Add oil. . squa -e 1 TButter 1 tVanilla Cream the 1/3 cup butter and sugar together. mix until well blended. 1/2 teaspoon vanilla and 1-1/2 cups of the cream cheese mixture. To the white batter. turn off heat and let cheesecake sit in oven for 30 minutes. add the vanilla. Put 1/3 of mixture into a bowl and add the 1 Tbsp of butter and chocolate which have been melted together. Add eggs. Add flour. In a small bowl. Sift flour and baking powder and add alternately with the milk to the first mixture. beat well. lower temperature to 250 degrees and continue cooking for minutes more. without opening oven door. combine cocoa and 1/4 cup sugar. Let cool and chill. Drop white batter. unsweetened.126 2 tBaking powder 1/2 cMilk 1Chocolate. Aternately spoon plain and chocolate mixtures into prepared crust.
Chopped Powdered Sugar *Use 2 squares that have been melted and cooled. chocolate and almonds thoroughly. 4. 2 tubes 2 oz Semi-Sweet Chocolate. refrigerate at least 12 hours and then cut the roll into 1/4-inch slices. Knead on a surface sprinkled with 1 to 2 Tbls of powdered sugar until of a uniform color and consistency.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.Grease an 11 1/2 x 7 baking pan.Beat well. Shape into a roll.Add flour. * 1/4 cAlmonds. Cream sugar and eggs until light and fluffy. about 6 inches long. Beat.Set aside.Remove from oven and cover with marshmallows. 3. Wrap in plastic wrap. Makes about 24 candies . Chocolate Marzipan Slices (mandulas Szalami) Yield: 12 Servings 7 oz Almond Paste.Bake 18 minutes. roll in powdered sugar.Cool slightly and cut into bars.Melt chocolate and butter in top of double boiler over hot water. Add melted chocolate and butter. Mix the almond paste.Mix in vanilla and pecans.Return to oven and bake until marshmallows are lightly browned. 2. Pour into prepared pan.
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
milk.Chill about 1 hour. and water. Dip 1/2 of each cookie into glaze. for 8 to 10 minutes. ++ COOKIES: Melt over hot (not boiling) water. set aside. Set aside. corn syrup.Preheat oven to 350 degrees F. combine butter. Beat in egg. GLAZE: Combine over hot (not boiling)water the remaining mint chocolate chips.c Mint Chocolate Chips. Large 1/8 tSalt In heavy guage saucepan. blend in melted chips. Chocolate Mint Ice Cream Yield: 4 Servings 1 1/2 cHeavy Cream 1 cMilk 1/3 cSugar 1 1/2 cMint-Chocolate Chips. stir until morsels are melted and mixture is smooth. On a lightly floured board. combine 1 1/4 cups heavy cream. and salt. sugar .131 Yield: 12 Servings 1 1/2 cMint Chocolate Chips. Remove from heat but keep mixture over hot water. Large ---------------------------GLAZE-------------------------------. Place on ungreased cookie sheets. combine the flour. Keep refrigerated until ready to use. divided into 1 cup and 1/2 cup. In a small bowl.Water *This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips. Shape dough into a ball and wrap in waxed paper. vegetable shortening.Gradually beat in the flour mixture. * /4 cVegetable Shortening tb Corn Syrup /4 ts . Unbleached 3/4 tBaking Powder 1/4 tBaking Soda 1/4 tSalt 1/4 cButter. Reroll remaining dough and cut out cookies again. stir until smooth. roll dough to 1/16-inch thickness.Bake at 350 degrees F. Softened 6 TSugar 1/2 tVanilla Extract 1Egg. beat until creamy. Cool completely on wire racks. baking powder. * 1 cFlour. 1/2 cup mint chocolate chips.In a large bowl.Place cookies on waxed paper line cookie sheets.Chill until glaze sets (about 10 minutes). shake off any excess glaze. sugar and vanilla extract. baking soda.Nestles 2Egg Yolks. Cut with a 2-inch cookie cutter.
Coll completely on wire racks. Add eggs.Transfer to a large bowl.) GARNISHES: Use chocolate curls and . combine remaining 1/2 cup of chips and 1/4 cup of heavy cream.Remove from heat. beat egg yolks and salt until thick.Pour in reserved chocolate mixture. churn 10 seconds more. Blend in chocolate mixture. combine mint-chocolate chips and 1/4 cup of water. until chips are melted and mixture is smooth.Gradually beat in flour mixture alterantely with remaining 1 cup of water.132 and 1 cup of mint chocolate chips. churn until thick. until chips are melted and mixture is smooth. Cool 10 minutes. salt. until chips are melted and mixture is smooth.Gradually beat in the confectioners' sugar alternately with milk. Fill nd frost with Chocolate Mint Frosting.water. combine flour. the mint-chocolate chips and butter. beat until creamy. Cook over low heat. Bake at 375 degrees F.Pour into 2 greased and floured 9-inch round baking pans.Stir in vanilla extract and salt.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.(if necessary add more milk until desired consistency is reached.In a small heavy guage saucepan. divided 2 1/4 cFlour. and baking powder. Chill 30 minutes. or until cakes test done. cover and store in freeze until ready to serve. for 25 to 30 minutes. 1 at a time. stirring with wire whisk. CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water. Unbleached 1 tSalt 1 tBaking Soda 1/2 tBaking Powder 1 1/2 cBrown Sugar. Softened 3Eggs. stirring constantly.In a large bowl. set aside. Stir until chips are melted and mixture is smooth. Remove dahser. beating well after each addition. combine brown sugar and butter. beat until well blended. baking soda. In a medium bowl. Garnish as desired. In a small saucepan. Chocolate Mint Layer Cake Yield: 8 Servings 1 cMint-Chocolate Chips. Pour chilled chocolate/egg mixture into an electric iceream freezer. In medium bowl. Gradually add chocolate mixture.Cook over medium heat. Remove from heat and set aside. Large ------------------CHOCOLATE MINT FROSTING----------------------/2 cMint-Chocolate Chips.Cook over low heat. stirring constantly. Firmly Packed 1/2 cButter.Nestles 1 1/4 c. about 25 minutes. beat until smooth.
Chill until firm and peel the leaf off the chilled chocolate.Gradually beat in the confectioners' sugar alternately with milk.Form a ring of grated chocolate pieces around the outside edge and use the curls in the center. Large ------------------CHOCOLATE MINT FROSTING----------------------/2 cMint-Chocolate Chips. Chocolate Mint Layer Cake Yield: 8 Servings 1 cMint-Chocolate Chips.Pour into 2 greased and floured 9-inch round baking pans. . or until cakes test done. beating well after each addition. CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water.) GARNISHES: Use chocolate curls and grated chocolate on top of the cake. beat until creamy. Coll completely on wire racks.133 grated chocolate on top of the cake.To make chocolate leaves.water.Nestles /4 cButter ts Vanilla Extract /4 ts Salt cConfectioners' Sugar tb Milk -------------------------GARNISHES-----------------------------Chocolate Leaves Chocolate Curls Chocolate Gratings CAKE: Preheat oven to 375 degrees F. select several small leaves. the mint-chocolate chips and butter. In a small saucepan. combine brown sugar and butter. for 25 to 30 minutes. Firmly Packed 1/2 cButter. select several small leaves. Garnish as desired. Add eggs.Use as garnish.Gradually beat in flour mixture alterantely with remaining 1 cup of water. Softened 3Eggs. Blend in chocolate mixture. Bake at 375 degrees F. 1 at a time. wash and dry them and paint one side of them with melted chocolate.Nestles 1 1/4 c. set aside. Stir until chips are melted and mixture is smooth.(if necessary add more milk until desired consistency is reached. combine flour.Chill until firm and peel the leaf off the chilled chocolate.Stir in vanilla extract and salt.Form a ring of grated chocolate pieces around the outside edge and use the curls in the center. Unbleached 1 tSalt 1 tBaking Soda 1/2 tBaking Powder 1 1/2 cBrown Sugar. beat until smooth.Transfer to a large bowl. baking soda.Use as garnish.To make chocolate leaves.In a large bowl. wash and dry them and paint one side of them with melted chocolate. combine mint-chocolate chips and 1/4 cup of water. In medium bowl. Cool 10 minutes.Cook over medium heat. and baking powder. Fill nd frost with Chocolate Mint Frosting. until chips are melted and mixture is smooth. stirring constantly. divided 2 1/4 cFlour. salt.
Melt over hot (not boiling) water. sprinkle with almonds. Set aside. Bake at 350 degrees F. Softened 2/3 cSugar 3Large Eggs 1 cMint Chocolate Chips. Allow to stand for 3 minutes before removing from cookie sheets. Sifted 1Egg Yolk. Chill until set. combine butter. Softened 1/2 cConfectioners' Sugar. Chopped *Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup and 1/2 cup. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Large 1 1/4 cFlour. Unbleached ---------------------------GLAZE-------------------------------/2 cMint Chocolate Chips. Toasted. for 8 to 10 minutes. press onto bottom of 9-inch .Stor in airtight container in the refrigerator. margarine and sugar. stir until smooth.134 Chocolate Mint Meltaways Yield: 12 Servings 1 1/2 cMint-Chocolate Chips. and egg yolk. Add melted chips and flour.Stir until chips are melted and mixture is smooth. Melted 2 TSugar 24 oz Cream Cheese. Melted 1 tVanilla 3Large Egg Whites 7 oz Marshmallow Creme (1 Jr) Combine crumbs. GLAZE: Combine over hot (not boiling) water the remaining 1/2 cup of mint-chocolate chips and vegetable shortening. In a large bowl. * /2 tb Vegetable Shortening tb Almonds. COOKIES: Preheat oven to 350 degrees F. confectioners' sugar. Cool completely on wire racks. Drizzle each cookie with 1/2 t of the glaze. beat until well blended. * 3/4 cButter. Chocolate Mint Meringue Cheesecake Yield: 10 Servings 1 cChocolate Wafer Crumbs 3 TMargarine. 1 cup of mint chocolate chips. Beat until creamy.
beat until creamy.Loosen cake from rim of pan.135 spring.Gradually beat in flour and salt. stir until smooth.In a large bowl. 50 minutes. roll each ball of dough into a 13 x 9-inch rectangle.Add egg and vanilla extract. (mixture will appear curdled). Remove top layers of waxed paper and invert the chocolate dough onto the plain dough. Starting from the long side.Cover with plastic wrap. * 3/4 cButter. blend well.Cut into 1/4-inch slices. about 1 1/2 hours). +++ Melt.. place on ungreased cookie sheet.Add melted chips. roll up jelly roll stype. Combine cream cheese and sugar. Large 1 tVanilla Extract 1/2 tSalt *One 10-oz package of Nestle Toll House Mint-Chocolate Morsels.Melt over hot. set aside. for 7 to 8 minutes. flatten. Gradually add marshmallow creme. blend thoroughly. Shape remaining dough into ball.Peel off waxed paper. Chocolate Mint Pinwheels Yield: 10 Servings 1 1/2 cChocolate Mint Chips. water remaining 1 cup of chips. mixing at medium speed on electric mixer until well blended. 10 minutes.Cover with plastic wrap.Chill until firm. flatten.Bake at 375 degrees F. .Between sheets of waxed paper. (not boiling).Cool to room temperature. Carefully spread over top of cheesecake to seal.. pour over crust. stir until smooth. Softened 1/3 cSugar 1Egg.Chill until set. mixing well after each addition. Place 1 cup of dough in a small bowl. Spread flat side of cookie with 1/2 slightly rounded teaspoonful melted chocolate. Blend in mint chocolate and vanilla. Chill. Add eggs. 3 to 4 minutes or until lightly browned. Cool completely on wire racks. Bake at 450 degrees F. cool before removing rim of pan.Bake at 350 degrees F. Beat egg whites until soft peakes form. divided. combine butter and sugar.. beating until stiff peakes form.form pan.Preheat oven to 375 degrees F. over hot (not boiling) water. one at a time.Shape into a ball.Bake at 350 degrees F. 1/2 cup mint-chocolate chips.
Heat through. stir until smooth. fruit or cake. boil until thick. Serve over ice cream. Add chocolate chips and beat until smooth. Stir in vanilla and mint extracts. return to heat. place jar in small saucepan of simmering water.Mix in the Schnapps and whipping cream. Makes 1 1/2 cups. stirring constantly. If giving as a gift. cover and cool. about to 2 minutes.Delicious served on your favorite ice cream. Stir in sugar and butter. Remove from heat. Bring to boiling. Store in refrigerator. Remove from heat. Chocolate Mint Snow-Top Cookies . boil 3 minutes. Pour into clean hot jar. To reheat. attach reheat directions to the jar.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. Stir sauce as it softens. Chocolate Mint Sauce Yield: 1 Cups 8 oz Semi-sweet chocolate 1/4 cPeppermint Schnapps 1/2 cWhipping cream Melt the chocolate in the top of double boiler. Stir in water. remove jar lid.
Let stand on cookie sheets 5 minutes. set aside. Makes about 3 dozen cookies.Chocolate morsels. melt 1 cup Nestle Toll House mint flavored semi-sweet chocolate morsels.137 Yield: 36 Servings 1 1/2 cAll-purpose flour 1 1/2 tBaking powder 1/4 tSalt 1package NESTLE Toll House . Gradually beat in flour mixture. cool completely. Over hot (not boiling) water. Bake 10-12 minutes until tops appear cracked. softened 1 cGranulated sugar 1 1/2 tVanilla extract 2Eggs Confectioners' sugar In small bowl. Stir in remaining 1/2 cup mint flavored semi-sweet chocolate morsels. Beat in eggs. stirring until smooth. divided 6 TButter. Wrap dough in plastic wrap and freeze until firm. combine flour. Shape dough into 1" balls. Remove from cookie sheets. beat butter and granulated sugar until creamy. about 20 minutes.mint flavored semi-sweet . Preheat oven to 350'F. Place on ungreased cookie sheets. coat with confectioners' sugar. baking powder and salt. Add melted mint flavored semi-sweet chocolate morsels and vanilla extract. In large mixer bowl. Chocolate Mint Sticks Yield: 40 Servings ---cookie--2Eggs 1/2 cMelted butter 1 cSugar 2 oz Unsweetened chocolate melted 1/2 tPeppermint extract 1/2 cFlour 1/2 cGround almonds -----peppermint filling----2 TButter 1 THeavy cream 1 cConfectioners sugar (sifted) 1 tPeppermint extract . set aside.
Unbleached 1 1/2 tBaking Powder 3/4 tSalt 1 1/4 cSugar. Add melted chocolate and peppermint. In a large bowl. Remove from oven and set on trivet or rack to cool. * *Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe. Add melted butter and sugar. Spread evenly over cooled baked layer. combine flour. Prepare filling. Grease a 9 inch square baking pan. +++ In medium bowl. Place on ungreased cookie sheets. Beat eggs. Beat. Mix well. thoroughly blend butter and cream. roll in remaining 1/4 cup of sugar. In small bowl. Add sugar and peppermint. Large 1 tVanilla Extract 1 1/2 cMint-Chocolate Chips. baking powder and salt. When filling is completely firm. Chocolate Mousse . spread frosting mixture on top. Prepare frosting. Beat well. Divided 3/4 cVegetable Oil 2Eggs. Beat in eggs and vanilla extract. 4. set aside. Mix well. Melt chocolate and butter together in small pan over low heat. Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean. Cut into /4 by 2 1/4 inch strips Chocolate Mint Sugar Cookie Drops Yield: 12 Servings 2 1/2 cFlour. mix well.138 ---frosting--1 oz Semi-sweet chocolate 1 TButter Preheat oven to 350.Shape into balls using rounded teaspoonfuls of dough. Cool completely on wire racks. combine 1 cup sugar and vegetable oil. Refrigerate until chocolate is firm. Stir in Mint-Chocolate chips. Add flour and nuts. 5 .Gradually beat in the flour mixture.Bake at 350 degrees F. for 8 to 10 minutes.
heat the chocolate over hot water. Remove the pan from the heat and stir in the butter. Set over low heat. grated /4 ts Salt.139 Yield: 4 Servings 1Envelope unflavored gelatin 1 cWater 1 T+ 1 t. grated In a small saucepan. unsweetened cocoa 1 cPart skim ricotta cheese 2 T+ 2 t. ricotta cheese. 172 mg calcium. or until set. stir until dissolved. 80 optional calories Per serving: calories. Remove from heat. Pour chocolate mixture into 4 individual dessert dishes. one tablespoon at . until smooth. then butter the paper.cut into Pieces. whipped topping. 1 g dietary fiber Chocolate Mousse CakePart One Yield: 1 Serving ------------------------FOR THE CAKE----------------------------oz Semisweet chocolate. stirring. 19 mg cholesterol. cover and refrigerate 1 hour. 93 mg sodium.chopped Coarse tb Unsalted butter. 9 g protein. Preheat the oven to 350 degrees. until just melted. chocolate syrup 1/2 cThawed frozen dairy whipped . Each serving provides: 1 protein. softened Eggs. Dust the pans with flour and knock out the excess. Top each serving with 2 Tb. 8 g fat. room temperature /4 cSugar.and puree 30 seconds. cook stirring constantly until dissolved. sprinkle gelatin over water. chopped coarse Egg yolks.room temp cSugar tb Orange flavored liqueur tb Orange rind. let stand a few minutes to soften. SIFTED!! oz Semisweet chocolate. + 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. and chocolate syrup. sprinkle evenly with grated chocolate.separated.topping 1/2 oz Dark chocolate. In a food processor. In the top of a double boiler. 16 g carbohydrate. plus a pinch pn Cream of tartar /3 cCake flour. Add cocoa. combine gelatin mixture.
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. covered. Let the cake stand at room temperature for 10 minutes and scrape any excess chocolate glaze from the jelly roll pan back into the saucepan. and beat the whites until they are stiff. smoothing it with a spatula. stirring. and top it with the remaining layer. Cover the cake with some of the mousse. halved/sliced thin . and continue to beat the mixture until it falls in a ribbon when the beater is lifted. Cover the top and the sides of the cake with the remaining mousse. Pour the batter into the cake pans. beat the egg yolks until combined. Heat the excess ganache.into half rounds/about 14 . until . the liqueur and the orange pinch of salt until frothy. smoothing it with a spatula to completely cover the top and sides of the cake. and chill the cake until it is cold. smoothing it into an even layer.slices FOR THE GANACHE: In a small saucepan bring the cream just to a simmer. a little at a time. Sift the flour with the remaining 1/4 teaspoon salt onto a sheet of wax paper. and bake the layers in the middle of the oven for 30 to 35 minutes. The cakes form a thin crust that will flake off. for 5 minutes. Stir one fourth of the whites into the batter. a little at a time. Add the remaining 1/4 cup sugar. smoothing the tops. then set one of the cake layers. Add 34 cup of the sugar.140 a time.Chopped coarse tb Orange flavored liqueur --------------------------GARNISH------------------------------Oranges. bottom side up on the cardboard. and remove the wax paper carefully. In the bowl of the mixer. Stir in the liqueur and continue to stir the ganache until smooth and tepid. Let the cakes cool completely. bottom side up. or until a cake tester inserted into the centers comes out clean. Strain through a fine sieve into a small pitcher or a bowl with a lip. SEE PART TWO Chocolate Mousse Cake (Part Two) Yield: 1 Serving ---GANACHE ICING AND ASSEMBLY -----------------FOR CHOCOLATE MOUSSE CAKE---------------------. invert the cakes onto the racks. Continue to stir the mixture until smooth. Add the cream of tartar and beat the whites until they hold soft peaks. Let the cakes cool in the pans on racks for 5 minutes. Fold in the remaining whites and sift and fold the flour mixture in batches into the egg mixture until just combined. Beat in the melted chocolate mixture. Remove the pan from the heat. Set the cake on a rack over a jelly roll pan and pour the creme ganache over it.c Heavy cream oz Semisweet chocolate .
5 squares 2 tButter 2Eggs 1/4 cSugar ---1 xGarnish:--3 oz Chocolate. icing You need a 9 1/2" flan pan with a removable bottom to make this spectacular looking dessert. Add 5 squares chocolate and 2 tbsp butter. it will melt . all purpose ---1 xPastry:--2 tSugar. Press into bottom and sides of flan ring pan with removable bottom that has been greased. Bake at 425F for 10 minutes. pour into pastry crust. form into ball with hands. remove from heat. Arrange the remaining cream decoratively around the bottom edge of the cake.use a vegetable peeler to make curls) over mousse. Chocolate Mousse Flan Yield: 1 Serving 1 cFlour. stir until melted. Lay 3 strips of wax paper across flan. and pour it over the cake.MOUSSE FILLING: Bring 1/2 cup whipping cream to a boil.141 smooth. Gently fold into chocolate mixture. rounded sides up on the top of the cake. remove wax paper. sprinkle 3 squares (coarsely grated. Chill 1 hour. 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. Sift icing sugar over flan. melted (1 square 1/2 cButter. Blend in 2 eggs yolks well. cool. 3 squares 1x Sugar. cool it to tepid. gradually add 1/4 cup sugar. Let the cake stand at room temperature for at least minutes before serving. softened ---1 xMousse filling:--1/3 cWhipping cream 5 oz Chocolate. Arrange orange slices. chill 10 minutes. Chill the cake until the glaze is set. NB: Don't make or serve this on a hot day. Cut in 1/2 cup softened butter (with pastry blender or in food processor) till mixture resembles coarse crumbs.PASTRY: Combine flour. icing sugar and melted square chocolate. icing 1 oz Chocolate. smoothing it with a spatula over the top and sides of the cake. GARNISH: Shortly before serving. Pipe the chocolate mixture along the base on each side of the orange slices. Beat egg whites till frothy. beating till stiff peaks form.
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
Hershey add Preheat oven to 350^. With floured hands.Bake 15 minutes.Cool. combine reserved margarine and sweetened condensed milk. Bake 10-15 minutes longer or until golden brown. sugar. uncooked quick rolled oats and nuts. cut into bars.Stir over medium heat until mixture bubbles all over top.Let stand 1 minute. stir in vanilla. Chocolate Nut Toffee Bars Yield: 8 Servings 1 cButter or margarine.145 Mix in a heavy 2 quart saucepan. drop on waxed paper. Reserve 2 Tbl. 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. Top with nuts.Makes 36 chews.Remove from heat.With 2 teaspoons. beat remaining margarine and sugar until fluffy. Remove from heat. margarine. add the vanilla. immediately top with chips. in medium saucepan.Meanwhile. mix well. press into greased 13 X 9" pan. 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 . cocoa.Remove from oven.Stir in until melted the peanut butter. about 15 minutes.Let stand until set.Boil and stir 2 minutes more.Add flour and cocoa.In large mixer bowl. Store covered at room temperature. cook and stir until mixture thickens slightly. milk and butter. spread while warm.Pour over crust.
melted chocolate and vanilla. Bake 10 minutes.146 1 cWalnuts. Stir in corn syrup and cream. cinnamon. Mix butter and sugar until well combined. Blend in sour cream and vanilla. Separate batter into 2 equal parts. melted -----filling----32 oz Cream cheese. mix well. Bake for 35-45 minutes or until tested done. Chocolate Orange Cheesecake Yield: 1 Serving -----crust----1 cChocolate wafer cookies . Spoon over nut mixture in pan. Add egg yolks. one at a time. . Beat egg whites until stiff. Pour chocolate batter over crust. heat. stirring constantly. stir in brown sugar.edu Mix crumbs. Beat cream cheese and sugar at medium speed with electric mixer until well blended.crumbled 1/4 tGround cinnamon 3 TButter or margarine. Set aside while preparing cake. Bake 30 minutes. Blend chocolate into one part. Preheat oven to 350~. Add eggs. soft /2 cSugar Eggs. separated oz Unsweetened chocolate. beating well after each addition. baking powder and salt. Blend liqueur and peel into remaining part. Add nuts. fold into cake. softened 3/4 cSugar 4Eggs 1/2 cSour cream 1 tVanilla 1 cSemisweet chocolate chips 2 TOrange-flavored liqueur 1/2 tOrange peel. Press onto bottom of 9-inch springform pan. Pour into a well greased 10" bundt pan. coarsely chopped ----------------------------CAKE--------------------------------/4 cFlour ts Baking powder /4 ts Salt /2 cButter or margarine. Sift flour. and butter. Cool 15 minutes then remove fom pan. Heat until bubbly. just to boiling. grated Recipe by: morrissey@stsci. melt ts Vanilla c Milk Melt 2 tb butter in small saucepan. Increase oven temperature to 350 F. Add flour mix alternately with milk.
147 Reduce oven temperatue to 325 F.Continue baking another 40 minutes. and butter. Spoon remaining batter over chocolate layer. beating well after each addition. Chocolate Orange Supreme Cheesecake Yield: 1 Serving -----crust----2 cChocolate wafer crumbs 1/4 tCinnamon 4 TUnsalted butter. (*)I've just recently found Oreo Cookie crumbs in a box.Blend in sour cream and vanilla. softened 3/4 cSugar 4Eggs 1/2 cSour cream 1 tVanilla 1 cSemisweet chocolate chips 2 TGrand marnier 1 tGrated orange peel Mix crumbs. Blend Gran Marnier and orange peel into remaining part. Increase oven temperature to 350. Continue baking another minutes. Reduce oven temperature to 325. melted -----filling----32 oz Cream cheese.Remove cheesecake when oven has cooled.Melt chocolate in double boiler and add it to one part.Add eggs.A great time saver for the lazy. Loosen cake from rim of pan.Separate batter into 2 equal parts.Press onto the bottom of a 9-inch springform pan and bake 10 minutes. but it is no necessary. remove cheesecake when oven has cool Loosen cake from rim of pan. . one at a time.Pour chocolate batter over crust and bake 30 minutes.Beat cream cheese and sugar at medium speed until well blended.Carefully spoon orange batter over chocolate layer. Turn off oven and prop open oven door.Turn off oven and prop open oven door. cinnamon. I think cheesecake in general is best when chilled over night.
In a large mixing bowl. Time:10 minutes preparation. no one will even know.Yield:40 pieces. vanilla.It doesn't particularly affect the taste. and if you frost this side.This recipe is based on a "chocolate turtle" recipe by Mae Rabenius from a cookbook produced by Faith United Methodist Church in Phoenix. Chocolate Peanut Butter Bars Yield: 36 Servings 2 cPowdered sugar 2 cGraham cracker crumbs . if the middle looks somewhat gooey. coat one side with buttercream frosting. : Precision:approximate measurement OK.Drop small clumps (about 1 T) and cook like pancakes:about 1 1/2 minutes on one side. 30 minutes to cook. Difficulty:easy. When relatively hard. 1/2 minute on the other. don't fret:it will soon harden. and beat well. Arizona. Heat skillet to medium-low. Freeze. *One side of the pancakes may burn. *It's not necessary to cook the pancakes completely. 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. beat eggs. 10 minutes to frost. mix flour and salt. then turn over again and remove after a few seconds.Then add sugar. NOTES: *Brownies in a skillet -. In a small bowl.
Makes 36 bars Per bar: 173 cal.149 1 cSmooth peanut butter 1/2 c+2 Tbsp butter or . Add the peanuts and Rice Krispies. peanut butter and butter in a medium size bowl until blended.Refrigerate at least 2 hours until the chocolate is firm. 113 mg sod. 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. Cut into squares and enjoy. cracker crumbs. Bring to a boil. 10g fat. Pat firmly into a 9" x 9" pan. 1 mg chol with margarine.Let stand at room temperature. 15 to 20 minutes before cutting with a sharp knife into bars.margarine melted 12 oz Milk chocolate or semisweet . 3g pro. Chocolate Peanut Butter Cookies . 10mg chol with butter. 18g car. Scrape into an ungreased baking pan and press into an even layer. Mix the powdered sugar. melted Have ready a 13 x 9 inch baking pan. Chocolate Peanut Butter Chews Dessert. Remove from the heat and add the chocolate chips and marshmallows until melted.chocolate chips. spread the melted chocolate over the top.
150 Yield: 12 Servings 1 cButter Or Margarine 1 1/2 cLight Brown Sugar. press each ball into a cookie 1 1/2-inches in diameter. blending well. Add the finely ground chocolate chips to the remaining mixture and Bake for 50 minutes. softened 1 cSugar 4Eggs 2 tVanilla extract 1/2 cSemisweet chocolate chips . see This cookbook 32 oz Cream cheese.cut in halves Preparation Time: 14:0 Preheat oven to 350 degrees.Gradually add to the creamed mixture. and vanilla Pour half into the prepared graham cracker crust. 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. Fold in the chocolate chips and refrigerate the dough for at least 1 hour. egg.Remove from the oven and cool. Preheat the oven to 350 degrees F.topping 1/2 cBlanched peanuts.Shape the dough into 3/4-inch balls and place on ungreased cookies sheets 3 inches apart. Beat in the peanut butter.chopped 4Reese's peanut butter cups --. Pour the ch Refrigerate for 10 -12 hours before serving.Bake for 15 to 20 minutes or until lightly brown. eggs. corsely . . sugar. Thoroughly blend the flour and baking soda.with the bottom of a glass.finely chopped 1 cChocolate fudge syrup or .cracker crust. Chocolate Peanut Butter Cup Cheesecake Yield: 16 Servings 1Chocolate / peanut graham . cream the butter and sugar until light and fluffy. In a large bowl beat the cream cheese. and vanilla.
chopped --------------------------GARNISH------------------------------/3 cFresh raspberry (opt) Fresh mint sprigs . peanut butter.151 Chocolate Peanut Butter Dip Yield: 6 Servings 3 oz Pkg cream cheese. or pretzels. 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. Chocolate peanut butter pound cake Yield: 12 Servings --------------------PEANUT BUTTER MOUSSE------------------------cPowdered sugar. 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.. and cinnamon until smooth.fruit. Gradually beat in chocolate syrup and milk until well blended.. cookies. cookies.. softened 1/3 cCreamy peanut butter 1 ds Ground cinnamon 1/4 cChocolate syrup 2 TMilk Assorted cut-up fruit Assorted cookies Pretzels From: Sesame Street Mag. In large bowl with electric mixer on medium. Use an assortment of dippers. pretzels. Serve with fruit. beat cream cheese.
Freeze until mousse is firm. Whisk in yolks. peanut butter and cream cheese in large bowl until smooth. about 1 1/2 hours. about 1 hour. GLAZE . Add peanuts and mix until coated. CHOCOLATE MOUSSE Heat cream and sugar in heavy small pan over very low heat. (Mousse will form triangle down length of pan.Line -cup loaf pan with foil.shaking peanuts Line a large baking sheet with waxed paper.Add chocolate and whisk until mixture is smooth. Let cool until thickened. Stir until blended. bowl and refrigerate until well chilled.cool 5 min.Spoon in peanut butter mousse and smooth top. Let stand until batter is cooled to room tem. stirring until smooth .cover pan. Mix in cream. Combine chocolate and oil in the top of a double boiler and melt over hot. sugar and beat until stiff and shiny. but not set. . chopped PEANUT BUTTER MOUSSE . Transfer to med. but not boiling water.Heat cream and butter in med. propping to hold angle.152 *Can use semisweet chocolate. Set pan with frozen peanut butter mousse flat onto work surface. remove foil. Add mixture to warm chocolate and stir until mixture is smooth and slightly thickened.) Set pan in freezer. Drop by scant teaspoons onto waxed paper. Turn off heat. Tilt prepared pan lengthwise at 45 degree angle. Dissolve expresso powder in hot water in small bowl. Fold whites into peanut butter mixture in 2 additions.some of the salt by . saucepan over low heat until cream simmers and butter is melted. Chocolate Peanut Clusters Yield: 30 Servings 4 oz Semisweet chocolate 4 oz Milk chocolate 1 tOil 2 cCocktail peanuts remove . Meanwhile. Beat chilled cream to soft peaks. Fold cream into chocolate mixture in 2 additions. Transfer mousse to serving platter. melt chocolate in top of double boiler over simmer water. Beat egg whites in medium bowl until soft peaks form. Mix together 1 1/2 cups sugar. but still of pouring consistency. Invert loaf onto cake rack. 6 hours or overnight. Chill in refrigerator until firm. stirring just until sugar dissolves. Makes about 30 1 1/2 inch clusters.Smooth top. Freeze until chocolate is firm. Gradually add remaining 2/3 c. Serve directly from refrigerator.Remove pan. spoon chocolate mousse over frozen peanut butter mousse. Pour glaze over mousse and smooth all surfaces.
in a large bowl. baking powder and salt. Sift together flour. Place on ungreased cooky sheets. Divide dough in half. shelled and ground 8 1/2 oz Chocolate wafers.Cut into 1/4-inch slices.Stir in oats. add peanuts to remaining dough.Add to creamed mixture.153 Chocolate Peanut Whirls Yield: 60 Cookies 2/3 cButter or margarine. uncooked .and cooled 1/4 cFinely-chopped . Starting with long side.Wrap in waxed paper and chill several hours or overnight. crushed 1/2 cOrange juice 1 tOrange peel 1/3 cHoney Powdered sugar Combine all ingredient. except powdered sugar. Chocolate Pecan Orange Balls Yield: 100 Servings 1 lb Pecans.) 10 to 12 minutes.Bake in preheated moderate oven (350 F.To one half. blend well. soft 1 cSugar 1Egg 1 tVanilla 1 1/4 cSifted all-purpose flour 1 tBaking powder 1/2 tSalt 1 cQuaker Oats. Shape by spoonful into round balls. removing all waxed paper.peanuts (salted) Beat butter and sugar together until creamy.(quick or old-fashioned) 1 oz Unsweetened chocolate melted . Place peanut dough on top of chocolate dough.Blend in egg and vanilla.Roll out chocolate dough between two sheets of waxed paper to form a 15x10-inch rectangle.Roll out peanut dough between two sheets of waxed paper to form a 15x10-inch rectangle. add melted chocolate. Mix well/ chill for 20 minutes. Store . roll up as for jelly roll.
beat eggs. shelled and ground . In small mixer bowl. Makes 100 balls Chocolate Pecan Pie Bars Yield: 36 Servings ---CRUST--1 1/2 cAll-purpose flour 1/2 cButter. corn syrup. Pour evenly over baked crust. 1/2 cup butter and brown sugar until crumbly. softened 1/4 cFirmly packed brown sugar --------------------------FILLING------------------------------Eggs /4 cDark or light corn syrup /4 cGranulated sugar tb Butter. Bake 25-30 minutes until set. FILLING: In medium bowl with wire whisk. roll in powdered sugar. Cool. melted butter and vanilla extract. beat flour. Just before servings or giving.154 in a tightly covered. melted ts Vanilla extract /2 cCoarsely chopped pecans pk NESTLE Toll House semi-sweet -chocolate morsels (12 oz) CRUST: Preheat oven to 350'F. Bake 12-15 minutes until lightly browned. cut into 2x1 1/2" bars. Makes about 3 dozen bars. Chocolate Pecan Rum Balls Yield: 100 Servings 1 lb Pecans. Press into greased 13x9" baking pan. granulated sugar. airtight container. Stir in pecans and Nestle Toll House semi-sweet chocolate morsels.
airtight container. Just before serving or giving. bake in the preheated oven for 30 minutes or until firm but not browned. leaving about 1 inch between mounds. Cover and whirl until very finely chopped.155 8 1/2 oz Chocolate wafers. Beat together the egg whites and cream of tartar in a small bowl until soft peaks form. Loosen the meringues carefully with a small knife. roll in powdered sugar. Makes 100 balls. gradually add in sugar 1 tablespoonful at a time. reserve. crushed 1/2 cDark rum 1/3 cHoney Powdered sugar Combine all ingredients. Store in a tightly covered. in a large bowl. 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. except powdered sugar. Fold in chocolate mixture and the vanilla. Mix well. Grease and flour 2 cookie sheets. transfer the meringues carefully to a wire rack to cool completely. drop small mounds of meringue onto the prepared cookie sheets. Chill for 20 minutes. Chocolate Pistachio Orange Cake Yield: 12 Servings . until the mixture forms very stiff peaks. Using a teaspoon. Store in a tightly covered container in a dry place. Shape by spoonful into round balls. Combine the pistachios and chocolate pieces in a blender or food processor.
Moisten with half the syrup and spread with most of the Ganache. sugar and liqueur and whip on medium speed until firm.Remove from the pan and cool on a rack. 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. reserving some for a . Sift the cake flour over the nuts and combine. then whisk smooth and strain into another bowl.Using a sharp serrated knife. Preparing the Syrup.Process the nuts in a food processor until very fine.inch deep springform pan and line the bottom with a piece of parchment paper. whisking until cool.Combine the cream.Let stand 2 minutes. but not set. Assembling. Bake at 350 degrees F about 30 minutes. Increase the speed and whip in the remaining sugar.Finely chop the peel and combine with the liqueur. Pour the batter into the prepared pan.Whip the egg whites and salt on medium speed until white and opqaque. cut to fit.Place the chocolate in a bowl. on the paper.Continue whipping the whites until the whites hold a firm peak.Butter a 9-inch diameter x 2 1/2 . divide the Pistachio Sponge into two layers and place one on a cardboard.Whip the yolks. Preparing the Filling.Cool and stir in the orange liqueur.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.Refrigerate. 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.to . Preparing the Sponge. Preparing the Ganache.Fold the yolks into the whites. Preparing the Whipped Cream. then whip in half the sugar until light in color and aerated. then fold in the pistachio mixture in two or three additions.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.
drizzle over pizza. Cover with a layer of whipped cream. Melt remaining white chocolate. Place some chipped pistachios in the center and dust them lightly with confectioners' sugar. Chocolate Pizza Yield: 20 Servings -Taste of the Country 8 oz White chocolate. Pour onto a greased 10-inch pizza pan or a 10-inch circle of cardboard covered with foil. 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. Stir in peanuts.157 decoration.and green In heavy saucepan or top of double boiler. Spread to even out top. sprinkle with coconut. marshmallows and cereal. 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. Drain the candied peel and distribute evenly on the Ganache. Top with cherries.Refrigerate the cake for up to 6 hours before serving. Holding.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 the second layer on the cream and moisten with the remaining syrup. Chill. melt 6oz white chocolate and the chocolate chips. Yield 16-20 servings.
Stir about HALF of the hot mixture into the beaten egg yolks. Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar.In a small nonmetal bowl stir together light cream. unbleached. stirring every 30 seconds. The semisweet chocolate is made from chocolate that is just slightly sweetened with sugar.. . and milk. . Pour into 2 pot de creme cups or 6-ounce custard cups.Beat in the egg. large. And sweet chocolate. leaving -inch tails. ~--------------------------------------------------------------------~--.Chill dough until firm enough to handle (about 30 minutes). beaten 1 tVanilla extract 1/4 cMilk 1/4 cCocoa 2 cFlour. melted 1/2 tVanilla extract Cream 1/2 cup butter and the sugar until light and fluffy. uncovered. Cover and chill for several hours or till firm. NOTE: ~---. on 100% power about 1 1/2 minutes or till chocolate is melted.Sift cocoa and flour. stirring every 30 seconds.) *German cooking chocolate should be coarsely chopped. Chocolate Pretzels Yield: 8 Servings 1/2 cButter or margarine 1/4 cSugar 1Egg. unsweetened chocolate. on 50% power for 2 to 3 minutes or till thickened. chopped chocolate. is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings.158 1 1/2 tSugar ds salt 2Large beaten egg yolks 1/4 tVanilla Whipped cream (opt. .SELECTING THE RIGHT CHOCOLATE:You'll find three basic types of chocolate in the baking supplies department of most supermarkets--semisweet chocolate.Mix into butter mixture until thoroughly blended. -. Garnish with whipped cream.Micro-cook.Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in diameter by crossing the ends. unsifted 1x . mixing well.Stir in vanilla. vanilla. and sweet chocolate. such as the German cooking chocolate used in the Chocolate Pots de Creme recipe. if desired.Return all to the bowl. roll a rope about 12 inches long between your hands. sugar and salt. uncovered. -cocoa frosting.Micro-cook.Using 2 T dough.2 TCocoa 1 1/4 cConfectioners' sugar 2 TButter or margarine.
brown sugar. Place pretzels on greased baking sheets. If frosting is too thick. Mak frosting in a small bowl. for about 10 minutes. Chocolate Pudding Mix Yield: 80 Servings ---BASIC MIX--2 1/2 cInstant nonfat dry milk 5 cSugar . and 6 tablespoons cocoa in a saucepan.Stir over high heat until sugars melt and mixture comes to a boil.. add milk. and 2 tablespoons cocoa in a greased 2 quart casserole. 2/3 cup 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.Combine 1/3 cup sugar. Make 2 dozen.Stir well. spreading mixture evenly in pan. and vanilla. Bake at 350 degrees F.159 Flip the loop down over the crossed ends. melted 1 tVanilla 1/3 cSugar 1/2 cBrown sugar.When pretzels are cool. salt. Press firmly into place. butter. thin with milk. spread with Cocoa Frosting.Bake pudding for 40 minutes. Pour water over top and do NOT stir. baking powder.Pour over top of cake batter. firmly packed 6 TCocoa powder 1 cWater Combine flour.Mix cocoa and confectioners' sugar. Gradually stir in butter and vanilla.
add 1 tablespoon instant coffe to the pudding mix before cooking. 2-3 minutes. until mixture thickens and comes to a boil. Add 3 whole eggs and 3/4 cup sugar to yolks. placing yolks in large bowl.Store mix in an airtight cannister or a tightly covered jar. Grease a 9 inch springform pan. but add one teaspoon Vanilla bean extract and 1 tablespoon sweet butter to the pudding as it cooks. remove form heat and pour into individural serving dishces. reserve whites. Melt together butter and unsweetened chocolate in top of double boiler over simmering. baking powder and salt in small bowl. stirring. Set aside. beat at high speed until pale and lemon-colored. stirring until smooth. TO USE: Stir the mix in the cannister befor measuring ou 2/3 cuof the mix into a saucepan. not boiling water. Mix together flour. Separate 3 eggs. 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. VARIATIONS: Cook as directed. For a chocolat-mocha flaver. Add 2 cups milk and cook over low heat. Beat in chocolate mixture at low speed. beat in flour . Continue stirring for 1 minute. Pudding will thicken further as it cools.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.
Scrape the pudding into a bowl. spread top with 3/4 cup of pudding. Using clean beaters and a clean medium-size bowl. Put all remaining ingredients into a pot & stir until the cocoa & sugar is dissolved.Place in a greased ovenproof dish. Bring to simmering over medium-low heat. stirring constantly. Gradually whisk some of the cream mixture into egg yolks. Cook over very low heat. Beat in the remaining 1/4 cup sugar until stiff. sprinkle with white sugar & serve immediately. Cover sides with pudding. Stir in the chocolate and vanilla until melted and smooth.Pour boiling sauce over the cake put straight into a 355F oven for 35 minutes. Stir about one-third of whites into chocolate mixture until blended. unsweetened 5 TWater or plain soya milk 2 oz Brown sugar 2 TCocoa powder 1/2 pt Water Mix flour & cocoa together. smoothing top. Fold in the remaining whites.Remove from oven.Bring to a boil.161 mixture just until blended. Scrape yolk mixture back into saucepan. Place 1 layer on serving plate. cut cake horizontally into 3 equal layers. whisking constantly. Refrigerate until firm. until pudding is very thick. until pudding is set. Whisk in the cream.Cut in shortening & mix with sugar. Refrigerate until cold and thickened for at least 2 hours. Transfer pan to a rack to cool completetly. but not dry. Chocolate Puddle Pudding Yield: 4 Servings 3 oz White flour 1 1/2 oz Shortening 3 oz White Sugar 2 TCocoa powder. place plastic wrap directly on the surface. about 5 minutes. prepare pudding. Refrigerate cake. . Meanwhile. Stir in water or milk until you have a moist cake. Repeat with remaining cake layers and pudding. Remove saucepan from heat. To assemble: Remove sides of pan from cake. Bake in preheated oven 40 to 50 minutes or until cake is set in center. beat egg whites until frothy. peaks form. Add cream of tartar and beat until soft peaks form. Scrape into the prepared pan. Using a serrated knife. Whisk together sugar and cornstarch in medium-size heavy saucepan. do not let boil.
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. Repeat with remaining batter. Gradually add cream mixture to melted chocolate. Makes 14 crepes. Fold in 1/4 of raspberries. Chocolate Raspberry Truffle Cheesecake Yield: 1 Serving . Keep warm. To serve: spoon some chocolate sauce over center of each dessert plate. stirring at intervals. swirling to form crepe. bring to boil. raspberry liqueur and suga to form soft peaks. Crepes m be stacked and freeze well. Add cor syrup. coat with vegetable spray. Sprinkle with raspberries and garnish with mint. Yield: 1 cup. Serve immediately. stirring until blended. Set aside. Spoon a generous 2 tablespoons raspberry cream down center of each crepe. stirring until smooth.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. Preparation of sauce: Gently melt chocolate over low heat. Pour 2-3 tablespoons of batter in pan. 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. Stir in liqueur and vanilla. for . Place cream in small saucepan. Cook minute on each side or until golden. Preparation of raspberry cream:Whip the cream.
mix well. Chill. stirring until smooth. sliced and toa Kiwi fruit. egg whites. Drop rounded tablespoons of chocolate cream cheese batter over plain bat do not swirl. press onto bottom of 9-inch springform pan well blended. Blend in sour cream and vanilla. Add preserves. Prepare Topping: Melt chocolate chips and whipping cream over low heat. raspberries and mint leaves. Spread over cheesecake. melted . pour over c speed on electric mixer until well blended.made from -) 32 oz Lowfat vanilla yogurt. Add eggs slowly. softened. Sprinkle crumbs on bottom of 9-inch springform pan. Add yogurt cheese.divided 1 1/4 cSugar 3Eggs 1 cSour cream 1 tVanilla 6 oz Chocolate chips. Chocolate Ricotta Cheesecake Yield: 16 Servings 1/3 cGraham cracker crumbs 3 1/2 cLowfat part-skim ricotta . melted 32 oz Cream cheese. . sliced Heat oven to 325'.163 1 1/2 cChocolate wafer cookies . cocoa. In food processor bowl or large mixer bowl process ricotta cheese until smooth.che (yogurt cheese . seedless -----topping----6 oz Chocolate chips 1/4 cWhipping cream Combine crumbs and margarine.and cooled 1/3 cRaspberry jelly. Loosen cake from rim o pan. Bake at 325 for 1 hour and 20 minutes. flour and vanilla. Garnish with whipped topping. no ge 2Egg white 3/4 cSugar 1/3 cHershey's cocoa 2 TAll-purpose flour 2 tVanilla Strawberries. sugar. .crushed 2 TMargarine.
chill thoroughly.Broken. Add the rum extract. 2 Squares 1/2 tRum Extract 2 cLight Cream.. Chocolate Rum Ice Cream Yield: 8 Servings 1 cSugar 2 TUnbleached All-Purpose Flour 1lg Egg. 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 .Chill thoroughly. or just until the mixture boils and thickens. Slightly Beaten 2 oz Unsweetened Baking Chocolate . Pour over crumbs. just until smooth and well blended.Add the light cream to the chilled mixture and blend well. Bake 50 min or until edges are set. Makes 16 servings. and then gradually stir in the milk. open door slightly.164 process just until well blended. Chilled.Blend in the egg and the backing chocolate pieces. blending it in.Microwave on HIGH (100%) for 2 to 2 1/2 minutes. Turn off oven. stirring frequently. with a wire whisk. Leave cheescake in oven for 1 hr. Garnish with strawberries and kiwifruit.Half And Half Combine the sugar and flour. . Remove from oven.Freeze in a 2-quart ice cream freezer according to the manufacturer's directions. in a large microwave-safe bowl. Cool. blending well.
Decorate by drawing the tines of a fork across each slice. Shape dough into two 1 1/2" thick rolls. Add appropriate extract to each one. Beat until spreading consistency. combine filling ingredients except food coloring and mint or strawberry extract.tint half pink and half green. Cool cookies. Chocolate Sauce Yield: 1 Serving 1/2 cSugar 2 TCocoa. Vanilla. Meanwhile. combine flour. Boil 3 minutes. or 2 squares chocola . Excellent for over ice cream. baking soda and salt.165 1/4 tSalt -----filling----2 1/2 cConfectioner's sugar 1/4 cButter. Wrap in waxed paper. In a separate bowl. then spread wrong side of cookie and top with second cookie. cocoa. egg and vanilla until fluffy. add 1 c. Bake at 375 F for 8-10 min.te 1 tCornstarch Salt. divide filling half . pinch Add enough water for thick paste. softened 1 tVanilla 2 TMilk Red food coloring Green food coloring Cream butter. Chocolate Sauerkraut Cake . Makes 36 sandwiches. Add to creamed mixture. or until almost firm. sugar. Add 1 t. Place slices on ungreased cookie sheet. boiling water. Chill for several hours. If desired.
baking 1 tBaking powder 1 tBaking soda 1/4 tSalt 2/3 cButter or regular margarine 1 1/2 cSugar 3Eggs.* creamy chocolate . .Stir in sauerkraut. Spread batter in greased 13 x 9 x 2-inch bakeing pan. Beat with an electric mixer at high speed until smooth and creamy. CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water. NOTE: This is one of those dishes that sound absolutely horrible. ++++ Sift together the flour. .Cut into squares. Cool slightly.166 Yield: 16 Servings 2 1/4 cFlour. baking soda and salt. but tastes great. . . Combine chocolate. softened 1 TMilk 1 cConfectioners' sugar 1/8 tSalt 1/2 tVanilla extract *Sauerkraut should be rinsed and drained thoroughly and then chopped coarsely. unbleached.Beat in vanilla. milk. confectioners' sugar.frosting. So be sure to rinse and drain the sauerkraut several times when you make this recipe. It is also one of those recipes that is a classic but you can never find in most cookbooks. using an electric mixer set at medium speed. Chocolate Shortcakes with Red Fruit and Whipped Cream . beating well after each addition. . and vanilla in a bowl. .I have fooled my kids with this as well as seen it done on TV. Frost with Creamy Chocolate Frosting. . 1 oz Semisweet chocolate 3 oz Cream cheese. salt. sifted 1/2 cCocoa. baking powder. water 2/3 cSauerkaraut. cocoa. Cool in pan on rack. . 1. one at a time.Bake in a preheated 350 degree F. cream cheese.Add eggs. set aside. beating well after each addition.Cream together the butter and sugar in a bowl until light and fluffy. . large 1 tVanilla 1 c. Everyone thinks that the sauerkraut is coconut. . . Add dry ingredients alternately with water to creamed mixture. oven for 35 minutes or until cake tests done.
(optional) Recipe by: Flo Braker Place strawberries in large bowl. Cool shortcakes on a wire rack. Topping: Whip cream with sugar and vanilla until soft peaks form. Add egg mixture. milk. finely grated 3/4 cUnsalted butter. sugar. cold 2 tOrange zest. in 1/4" . Cut butter into dry ingredients until mixture resembles coarse meal. add sugar. Let stand 1 hour. Sprinkle a little sugar over each mound. baking soda. stir to mix. To assemble: Split shortcakes in half. If desired.167 Yield: 12 Servings 2 pt Ripe strawberries. Using a fork. Set top of shortcakes on whipped cream. Combine egg. Line a large baking sheet with parchment paper. Bake about 20 minutes. . pitted. s liced 1/3 cSugar. mash one-third of the berries. cocoa powder. 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. stir just until it forms a soft. toss again. orange zest. Adjust rack to lower third of oven. + 2 tbsp. moist. or until toothpick inserted into center comes out clean. Place bottom halves on dessert plates. gently toss. sticky dough.pieces 3 TSugar. Top each with berries and cherries. for topping Filling 1 1/2 cWhipping cream.to 3/4 inch thickness. baking powder. cold 1 TSugar 1 1/2 tVanilla 1/4 cPowdered sugar. then add raspberries and cherries. Serves 12.hulled. gently pat dough to 1/2. Chocolate Silk Yield: 6 Servings . Spoon 1/4-cup mounds of dough about 2 inches apart on the baking sheet. salt into a large bowl. Set aside for at least 2 hours. sprinkle with a light dusting of powdered sugar. cold 1/2 cMilk. buttermilk. or more to taste 1 pt Raspberries 1/2 lb Cherries. then with whipped cream. The dough: Sift flour. preheat oven to 400 degrees.
combine the sugar. whipped tb Chopped blanched Pistachios . one at a time. cornstarch and gelatin. stirring constantly.Add the half-and-half.The mixture must not boil or the eggs will scramble.OR Candied Violets In a large saucepan.Remove from the heat and stir in the vanilla.beaten 2 tVanilla Extract ----------------------OPTIONAL TOPPING--------------------------/4 cHeavy Cream.Cook over moderately low heat. 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. then refrigerate at least 5 hours. then stir the warmed egg yolks back into the pan.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 .Blend in melted chocolate and vanilla. pressing out all lumps. Ladle the mixture into 6 decorative 4-ounce pot de cr me cups or white porcelain ramekins and let cool completely. Blend a little of the hot mixture into the beaten egg yolks. about 10 minutes. whisk vigorously to blend. stirring frequently to prevent a skin from forming on the surface. evaporated skim milk and whole milk. for 3 to 4 minutes.Set the pan over moderately low heat and cook. Add eggs. beating 5 minutes after each addition . or overnight. stirring constantly with a wooden. cocoa.Cover each cup with plastic wrap. Set the saucepan on a rack to cool for 10 minutes. 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. until the mixture just boils and is thickened and smooth.
Lift off top pan. Bake until firm to the touch. of cognac in large bowl. Set another cookie sheet on top and invert cake. Combine cream and remaining tbl. Put . (optional) * Salt 1/3 cGranulated sugar 1 cHeavy cream Powdered sugar. seam inside down. Peel off paper and replace with a clean sheet. Trim edges. sharp knife along edge of cake to loosen it. one at a time. Spread cream over cake. bring 2" water to a simmer over low heat. Remove pan from heat. Butter and line a 10 x 15" jelly roll pan with waxed paper. pick up long edge of paper with both hands and ease cake into a curve. Remove bowl from hot water and add egg yolks. . Put cookie sheet back on top and invert cake again. Remove top cookie sheet and paper. for garnish 1/2 pt Raspberries. Beat egg whites with a pinch of salt until they just begin to hold soft peaks. chill for 2 hours. Set aside. Chocolate Souffle Roll Yield: 10 Servings 5Eggs 6 oz Semisweet chocolate 2 TButter 2 TCognac. simultaneously lift and roll cake directly onto serving platter. Separate eggs. about 15 minutes. or water 1 TCognac. and fold in remainder. Add sugar in slow stream and continue beating until stiff.169 on medium speed. Run a small. Set bowl of chocolate over hot water and stir until mixture is smooth. Slide cake onto work surface and let cool about 20 minutes. Still holding paper. Gently stir about 1/4 of the egg-white mixture into chocolate mixture. beating thoroughly.Then top with whipped cream. To roll cake. Cut chocolate into small pieces and combine butter and 2 tbl.for garnish (optiona 1) Heat oven to 350 F. In medium saucepan. Pour batter into pan and smooth top with a metal spatula.Pour into cool pie shell. cognac and whip until stiff. Slide cookie sheet under cake and cover cake with a sheet of waxed paper.
stirring frequently.Heat the remainder of the milk to boiling point.Add a little milk until cramy.Cube the bread and fry golden brown in the butter. Serving: Garnish with raspberries. Serves 10 Chocolate Soup Yield: 4 . we use low-fat) 3Slices bread.8 1/4 cStick butter =OR=1/4 cMargarine.Slowly add the cold milk mix. flour and cocoa. Recipe can be made and refrigerated.5 folks 1/2 c+ 1 tb sugar.170 confectioners' sugar into a sieve and dust over roll. covered.Heat the remainder of the milk to boiling point. bring again to boiling point. *(If the sugar substitute and fat substitute are made) Chocolate Spongecake Yield: 1 Serving . several hours ahead. They (and we) love it for lunch.Slowly add a little until creamy. Note: This is what you fix for your kids (even us big kids) on a cold winter's day.* Combine sugar. if desired.Put under broiler and brown.sub may be used! 5 TFlour 2 TCocoa 4 cMilk (of course.Add vanilla and salt to taste (about 1/2 teaspoon vanilla and dash of salt). Add the toasted bread at serving time.* sugar .
salt and cocoa together 4 times. Stir 1 cup sugar into melted chocolate mixture until well blended. (If flatter. Chocolate Sugar Cookies Yield: 42 Servings 3Squares BAKER'S Unsweetened . Invert pan and let cake hang in pan until cool. Stir in egg and vanilla until completely blended.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.Makes 1 (9 inch) cake.Fold in sugar in small amounts. Stir until chocolate is completely melted. crisper cookies are desired. cut through batter with spatula to remove large air bubbles and bake in a 350 degree oven for 45 to 60 minutes. on ungreased cookie sheets.Fold in flour mixture in small amounts. Remove from cookie sheets to cool on wire racks. time: 15 minutes. Pour into ungreased tube pan.Beat egg whites until stiff but not dry. separated 1 cSifted sugar Sift flour. Baking time: 8-10 . Mix in flour. flatten balls with bottom of drinking glass. Refrigerate 30 minutes. Makes about 3 1/2 dozen cookies.171 3/4 cSifted cake flour 1/4 tSalt 4 TCocoa 1 TLemon juice 5Eggs. Heat oven to 375'F.) Bake 8-10 minutes or until set. roll in additional sugar. Prep. then fold in egg yolks. Chill time: 30 minutes. 2" apart. baking soda and salt.Add lemon juice to beaten egg yolks and beat with rotary egg beater until thick enough to hold a soft peak. Place. Shape dough into 1" balls.
mix well. Microwave 1 package (14 ounces) KRAFT Caramels with 2 tablespoons milk in microwavable bowl on HIGH 3 minutes or until melted. Roll in finely chopped nuts in place of sugar. chopped 6 oz Peanutbutter Chips Cream margarine and sugar. Roll in finely chopped nuts in place of sugar.172 minutes. nuts and chips. Make indentation in each ball. Frost with icing if desired. Drizzle with melted BAKER'S Semi-Sweet Chocolate. 6. 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. CHOCOLATE-CARAMEL SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. Chocolate Swirl Cheesecake . fill center with your favorite jam. Bake in 400 F oven for 8-10 minutes. 3. Sift dry ingridients together and add chocolate mixture alternately with milk. 7. Fill centers of cookies with caramel mixture. Make indentation in each ball. Beat in egg and cocoa. Drop 2 " apart on ungreased cookiesheet. 4. 2. JAM-FILLED CHOCOLATE SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. Stir in vanilla. Bake as directed. 5. stirring after 2 minutes. bake as directed.
c Cool at room temperatute. . with knife. Pour into crumb-lined pan.Beat vigorously for 1/2 minute.Sprinkle coconut mixture evenly over top.Serve warm. melted 2 cBisquick baking mix 1/4 cSugar 1Egg 2/3 cWater 1/3 cSemi sweet chocolate pieces Melted Heat oven to 400 degrees. cut through batter several times for marbled effect. 1/4 cup sugar and 1 tablespoon of the butter. melted 3/4 cSugar 1 tVanilla extract 1/2 cSugar 2 TSugar 2package Cream cheese.Grease baking pan.soft 8 oz size 1/2 cSour cream 4Eggs Preheat oven to 325 degrees 2. set aside. cho Stir melted chocolate mixture into first half.173 Yield: 10 Servings 1 cSemi-sweet chocolate ships 1 1/4 cGraham-cracker crumbs 1/4 cButter.Mix baking mix. stir together coconut. the remaining butter. Combine over hot (not boiling) water.In a small bowl. chopped 1/4 cSugar 3 TButter. Chocolate Swirl Coffee Cake Yield: 1 Serving 1/3 cFlaked coconut 1/4 cNuts. 1/4 cup sugar.Pour into pan. 8x8 inches. Chocolate Syrup Brownies . nuts.Spoon chocolate over batter.Bake 20 to 25 minutes. refrigerate. the egg and water.
Makes about 8 servings.Chill. Cut while warm into small squares. and add to the sugar mixture. (optional) 1 tVanilla Combine sugar. Chocolate Teacake . bake in a moderate oven (350f) 35 to 40 minutes. stir in milk and beaten egg.Cook and stir over medium heat until mixture comes to a full boil and chocolate is well blended.Cool for minutes. melted 3/4 cPecans or walnuts. and add the sugar a Syrup. tapioca and salt in saucepan. stir. baking soda and salt together.Remove from heat and stir in vanilla.174 Yield: 1 Serving 1Egg 1 cBrown sugar. Chocolate Tapioca Pudding Yield: 8 Servings 1 cSugar 3 TTapioca 1/8 tSalt 3 2/3 cMilk 1Egg 2 oz Unsweetened chocolate 2Instant coffee. Let stand 5 minutes. packed 3/4 cHershey's chocolate syrup 1 1/2 cFlour 1/4 tBaking soda 1 ds Salt 1/2 cButter. Then fold in the butter and nutmeats. Spread in a well-greased shallow baking tin (9" square). chopped The egg. about 15 minutes.Add chocolate and instant coffee. sift the Stir flour.
(NOTE: Even though the temperature of the toffee may not exceed 230F. Mix in the remaining 1/2 cup cream and the melted chocolate. add the vanilla and sugar. Cool in the pan 10 minutes.175 Yield: 10 Servings 2 1/4 cFlour 2 tBaking powder 1 tBaking soda 1/2 tSalt 6 TCocoa powder 2 oz Butter 1/2 tVanilla extract 1/2 cSugar 1Egg 1 cButtermilk 2 oz Currants. Stir in the currants and nuts. Add the dry ingredients in three additions. Pour into a greased and floured 7-by-5-by-3-inch loaf pan. stirring constantly. Cream the butter. remove the pan from the heat at once. Cook the toffee. CORN SYRUP.water and drained 2 oz Chopped pecans PREHEAT OVEN TO 350F. Insert a candy thermometer. Sift together the flour. which will cause the temperature to drop.) Quickly mix in . baking soda. and cook the syrup. plumped in warm . and 1/2 cup of cream in a large saucepan set over moderate heat. lest it scorch. until the thermometer registers 238F. pliable ball. stirring frequently. about 5 minutes. and continue to cook and stir until the thermometer reaches 236F or until a bit of the hot toffee dropped into a little cold water forms a soft. reduce the heat to low. Blend in another 1/2 cup of the cream. beat until light. Do not over mix. remove and cool on a rack. Bake for 1 hour 10 minutes. Stir the mixture until the sugar dissolves completely. Cook toffee until the mixture becomes quite thick: A drop of it should firm up quickly in cold water. baking powder. alternating with the buttermilk. Add the egg. 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. if it firms in cold water.
then pour the toffee into a well-buttered 8-by-8-by-2-inch pan. 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 Truffle Cake Yield: 8 Servings 16 oz Semi-sweet chocolate 4Eggs. Let cake cool completely. Chocolate Truffles Yield: 1 Serving 1 csemisweet chocolate pieces . In a separate bowl. vanilla and confectioners sugar until soft peaks form.Melt chocolate and butter in low 200 degree oven for 10 minutes or until chocolate and butter are melted. Add flour. Cool the toffee completely. beating well after each addition. separated. Turn into prepared pan and bake for 15 minutes in middle of -degree oven.176 the vanilla and salt. beat egg whites until stiff. blend well. Wrap each one in waxed paper or plastic wrap. Add egg yolks one at a time. Sift or sprinkle powdered sugar over top of cooled cake. Whip cream. sugar and water. then cut it into 1-inch squares. Fold gently into chocolate mixture. Whipped cream may be served thickly spread on top of cake or in a separate bowl.
place in foil candy cups. roll balls in nuts. stirring occasionally. .177 .2 oz melted chocolate (optional) 48purchased foil candy cups . dip in melted chocolate. hazelnut liqueur. . Beat chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy and lighter in color.amaretto. on 100 percent power (high) for 1 to 2-1/2 minutes or until soft enough to stir smooth. Drop from a slightly rounded teaspoon measure onto a baking sheet lined with waxed paper. Microwave. orange liqueur. and smooth. or orange juice. Cover and chill about 30 minutes or until firm. Makes 48 pieces (about 3/4 pound). Cover and chill about 15 minutes or until mixture holds its shape. instead of dipping. candy sprinkles. .liqueur.or orange juice 1. or coconut. . Sprinkle with nuts. Microwave. uncovered.(optional) 1/2 cfinely chopped nuts. uncovered.(optional) In a microwave-safe 4-cup measure combine chocolate pieces. liqueur. Gradually stir about half of the hot mixture into beaten egg yolk. or drizzle with melted white baking pieces.(6 ounces) 1/3 cbutter (no substitutes) 1/4 cmilk 1large beaten egg yolk 2 Trum. Return to the 4-cup measure. candy sprinkles. If desired. and milk.coffee liqueur. Or. brandy. your friends will think you purchased them at the candy shop. stirring once during cooking. Comments: These chocolates are so spectacular. about 1 minute or until bubbly. or coconut. Chocolate Truffles Yield: 16 Servings .candy sprinkles or coconut . Stir in liquor. praline . evenly thick. butter. Cover and chill about 1 hour or until mixture is cool. kirsch. stirring after every 30 seconds.(optional) 1-2 oz melted white baking pieces .
Loosen cake from rim of pan. press onto bottom and sides of -inch spring. Combine crumbs and margarine. until smooth. ** Unsalted butter should be cut into small pieces.Refrigerate the truffles.. additional chopped nuts and maraschino cherries. . Blend in chocolate. Melted 14 oz Carmels ( 1 bag) 5 oz (1 cn) Evaporated Milk 1 cChopped Pecans. mixing well after each addition.Bake at 350 degrees F. melt carmels with milk over low heat. Garnish with whipped cream. one at a time. In a double boiler. Softened 1/2 cSugar 1 tVanilla 2Large Eggs 1/2 cSemi-sweet Chocolate Chips * *Chocolate chips should be melted. about 1 hour. In a small bowl.178 6 oz Semisweet chocolate * 4 TUnsalted butter ** 1/2 tVanilla extract 2Egg yolks. pour over pecans. 10 minutes. 40 minutes. Shape level tablespoons of the chocolate mixture into balls and then roll them in the cocoa. Remove from the heat and stir in the vanilla. cool before removing rim of pan. lightly beaten 4 TUnsweetened cocoa powder *Note: Semisweet chocolate should be coarsely chopped. Chocolate Turtle Cheesecake Yield: 10 Servings 2 cVanilla Wafer Crumbs 6 TMargarine. gradually whisk the warm chocolate mixture into the egg yolks. In 1 /2-quart heavy saucepan. melt the chocolate and butter over simmering water. Toasted 16 oz Cream Cheese.Bake at 350 degrees F.. stirring frequently. if desired. Add eggs.form pan.Pour over crust. Combine cream cheese. sugar and vanila.Cover and refrigerate until firm. Chill. mixing at medium speed on electric mixer until well blended.Top with pecans.
Place plastic wrap on surface of filling. Melted 3 TAlmond Flavored Liqueur 2 cSour Cream 2 TGranulated Sugar Combine crumbs. Loosen cake from rim of pan. cool before removing rim of pan. Combine cream sheese and brown sugar.179 Chocolate Turtle Pie Yield: 8 Servings 1/4 cCaramel ice cream topping 6 oz Graham cracker crust 1/2 cPecans.Add eggs. pecans. cook on medium heat until mixture comes to full boil. 35 minutes. Chill.Pour into crust.variety 3 cMilk Cool whip Spread caramel topping on bottom of crust. Refrigerate.Blend in chocolate and liqueur. 10 minutes. Garnish with cool whip. pour over crust. stirring twice. mixing well after each addition. chopped 2package 4 oz chocolate . carefully spread over cheesecake. Increase oven temperature to 425 degrees F.. mixing at medium speed on electric mixer until well blended. one at a time.Cool 5 minutes. press onto bottom of 9-inch springform pan. Refrigerate 3 hours or until set. Melted 16 oz Cream Cheese.pudding cook and serve . Softened 1/2 cBrown Sugar. Bake at 425 degrees F. Stirring constantly.Bake at 325 degrees F. 10 minutes. Combine sour cream and granulated sugar. Chocolate Velvet Cheesecake Yield: 10 Servings 1 cVanilla Wafer Crumbs 1/2 cChopped Pecans 3 TGranulated Sugar 1/4 cMargarine. VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for ..Bake at 325 degrees F. granulated sugar and margarine.Sprinkle with pecans.Stir pudding mixes into milk in medium saucepan. Remove from heat. Packed 2Large Eggs 6 oz Semi-sweet Chips.
Bake in a preheated degree F.Beat. MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar. baking 1 tBaking soda 1/2 tSalt 1 tVanilla extract 1 TVinegar 5 TButter or regular margarine 1 c. Chocolate Vinegar Cake Yield: 9 Servings 1 1/2 cFlour.Pour batter into a greased 9-inch square baking pan.Pour water over all. sugar.frosting-1 3/4 cConfectioners' sugar 3 TCocoa. NOTE. until smooth.180 almond flavored liqueur. coffee. Try this and I think that you will like it.water mocha chocolate . oven for 25 minutes or until cake tests done. with an electric mixer set at medium speed. Chocolate Waffles-Mix . sifted 1 cSugar 3 TCocoa.Make 3 wells in the dry ingredients. Frost with Mocha Chocolate Frosting. brewed. baking 3 TButter or regular margarine 3 TCoffee. Beat with a wooden spoon until well blended. cocoa. softened butter. and salt together into a mixing bowl. 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. unbleached. vinegar into 1 well and melted butter into the third.Cool in pan on rack. and vanilla in a mixing bowl.Cut into squares. The vinegar was used to keep the cake from spoiling. baking soda. hot 1/2 tVanilla extract Sift the flour. cocoa.Pour vanilla into well.
181 Yield: 1 Serving 2 cBake it all mix 2Eggs 1 cButtermilk or sour milk* 1/2 tVanilla extract 1 TShortening. In a large bowl. Yi Chocolate Walnut Pie Yield: 1 Serving 3lg Eggs 1 1/2 cSugar 3/4Stick (6 tablespoons) .butter.fitted into pie pan and .cacao Unbaked pastry . . sugar.for a 9 inch pie. Option: Substitute coffee ice cream for the vanilla ice cream and top with Kahlua. combine beaten eggs.Top will be light in color and crusty. Pie is best served warm with vanilla ice cream and topped with creme de cacao. melted and cooled 2 tVanilla 3/4 cFlour 1 1/2 cSemisweet chocolate chips 1 1/2 cChopped walnuts Vanilla .Mix well. chocolate and walnuts.Pour onto heated waffle baker and bake. Sprinkle with shaved chocolate. place 1 Tablespoon vinegar in measuring cup and fi small but batter is not smooth. melted 1/2 tBaking soda 1/4 cSugar 1/4 cCocoa *To make sour milk.ice cream Creme de . .refrigerated. vanilla and beat the mixture lightly until blended. Cake tester will come out almost clean.Pour filling into the shell and bake at 350 degrees for 1 hour to 1 hour and 5 minutes.Then add flour. butter (melted and cooled).
fresh In medium saucepan. then fold in remaining egg white mixture. Cook over medium heat. let stand 5 minutes. gradually beat in remaining sugar. Beat butter and cup of the sugar in small bowl with electric mixer until light and fluffy. Uncover and bake a further 1 hour or until cake is cooked through. stir together sugar. Gradually stirin milk. . Run a knife around edge of cake. sliced.Transfer mixture to large bowl. melted 1 cSelf-raising flour Grease deep 23cm round springform tin. covered with foil in moderately slow oven 30 mins. Beat egg whites in small bowl with electric mixer until soft peaks form. Cool slightly. stirring constantly. beat until sugar is dissolved. cocoa and gelatin.Beat in cooled chocolate.182 Chocolate Whisky Fudge Cake Yield: 8 Servings 180 gUnsalted butter 3/4 cCastor sugar 3Eggs. leave cake to cool in pan. fold in sifted flour. whisky and essence. Stir quarter of the egg white mixture into chocolate mixture.Beat in egg yolks. grease paper. until mixture comes to a boil and gelatin is dissolved. sliced Strawberries. beat until combined. line base with paper.Spoon chocolate mixture into prepared tin. separated 1/4 cWhisky 1 TVanilla essence 200 gDark chocolate. Bake. 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.
Refrigerate 6 hours or until set. cinnamon. Mashed (2 Medium Bananas) . blend gently just until well combined. Chocolate Zucchini Nut Bread Yield: 2 Servings 1 cSalad Oil 3Eggs 1 tSalt 1/4 tBaking Powder 1 tBaking Soda 2 oz Baking Chocolate. baking powder and baking soda. Very Moist and sweet. Sift flour with salt. Top with fruit. along with nuts and chips. Bake at 350F for 1 hr. Pour intodessert dishes. With a large spoon. Melted 2 cGrated.183 Addyogurt and vanilla. Spoon into 2 well-greased 9" x 5" pans. stir into zucchini mixture. Mix thoroughly. Chocolate-Banana Freeze Yield: 10 Servings 1Envelope Unflavored Gelatin 1/2 cCold Water 1/3 cSugar 1/4 cCocoa 1 cVery Ripe Bananas. MY NOTE: Excellent Quickbread. 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.
184 8 oz Vanilla Yogurt.(1 Container) 1 cFrozen Non-Dairy Whipped Topping. garnish with sliced banana. 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 .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 . sprinkle the gelatin over the water and let stand for 2 minutes to soften. To serve peel off the paper cup. Remove from the heat and let cool slightly. stirring constantly. until the gelatin is dissolved.temperature) 2 cGranulated sugar 3Eggs 2 cSifted all-purpose flour 3/4 cUnsweetened .Cook. stir the mashed bananas and yogurt and then blend in the gelatin mixture.as Vandermint) ------------------CHOCOLATE FUDGE FILLING----------------------/3 cGranulated sugar /2 cHeavy cream /2 oz Unsweetened chocolate tb Light corn syrup tb Unsalted butter ----------------------CHOCOLATE CREAM--------------------------- . Thawed In a small saucepan.Remove from the pan and peel off the foil.cocoa powder (preferably . Insert wooden popsicle stick and freeze until firm. Fold in the whipped topping.In a medium bowl.Stir in the cocoa and sugar. 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.Cut into slices and if desired. over low heat. Spoon the mixture into six 5-ounce paper cups and partially freeze.
butter and flour the pans. Sprinkle evenly with the chocolate chips.Divide the batter between the two prepared pans. stirring once or twice.Loosen the edges with a knife and unmold. Just before serving. ASSEMBLE THE CAKE:Cover one cake layer with all of the fudge filling. PREPARE THE SYRUP:Combine the cocoa. about 15 minutes.Remove from the heat. In a mixer bowl.One at a time.Set the cakes on a rack and let cool completely.Bake until the tops of the cakes are springy to the touch. PREPARE THE FILLING:Combine the sugar.Gradually add the confectioners' sugar and continue beating until stiff.Transfer the syrup to a small bowl and let cool to room temperature. drizzle the syrup over the top of the cake in a lacy design. beat in the eggs until well-blended. stir in the butter until the fudge filling is smooth and creamy. for 2 minutes. baking powder and salt. alternating with the milk.Top with the second cake layer and cover the top and sides of the cake iwth half of the remaining chocolate cream. stirring frequently.Peel off the waxed paper.Gradually add the sugar and continue beating until smooth. chocolate and corn syrup in a small heavy saucepan. Add to the egg mixture in thirds.Use the remainder in a pastry bag to decorate the cake as desired. baking soda. PREPARE THE CHOCOLATE CREAM: Beat the cream and cocoa until soft peaks form.Line two 9-inch round cake pans with waxed paper.Spread 1/2 cup of the chocolate cream on top of the chips.Remove from the oven and set on racks to cool for 30 minutes. cream. dot the top with the butter and let cool to room temperature. corn syrup. to prevent a skin from forming.Bring to a simmer over moderate heat.Bring to a simmer over low heat and cook. . tap out any excess flour.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.When cool.Reduce the heat to low and cook for 10 minutes. Refrigerate for up to 3 hours before serving time.Blend in the vanilla and liqueur. 40 to 45 minutes. cocoa. stirring constantly. or until the mixture thickens. Sift together the flour. sugar and 2 tablespoons of water in a small heavy saucepan. mixing only until blended. beat the butter until light and fluffy.
Refrigerate until chocolate is firm. Refrigerate 1-2 weeks before serving. in refrigerator.Place marshmallows 1-inch apart on a wax pater-lines baking sheet.stems. softened 1 Tmilk 1/2 talmond extract 2(8 oz. Wrap around cherries and lightly roll in hands. each) jars . butter. mix well. heat together chocolate chips and shortening in a microwave oven on High about 1 1/2 to 2 minutes.maraschino cherries with . Place with stem up on waxed paper-lined baking sheet. Chocolate-Covered Marshmallows Yield: 12 Servings 1 cSemisweet chocolate chips 1 TVegetable shortening 14Marshmallows Colored decors or sprinkles In a 1-cup glass measure. milk. well drained 2 csemisweet chocolate chips 2 Tshortening In mixing bowl. Store in a covered container. Using a fork. 45 to 60 minutes. set on waxed paper to harden. The longer the candies sit the juicier the center will be. and extract. Cover loosely and refrigerate 4 hours or over night. combine sugar.Store. Knead into large ball. covered. dip cherries into chocolate. Melt the chocolate chips and shortening in a double-boiler or microwave-safe bowl. Holding onto stem.186 Chocolate-Covered Cherries Dessert Yield: 3 dozen 2 1/2 cconfectioners' sugar 1/4 cbutter or margarine. dip each marshmallow into chocolate ot over completely. Roll into 1 inch balls and flatten each into 2 inch circle. immediately sprinkle colored decors or othe toppings on top. Drain off excess chocolate by pulling fork across rim of cup. or until chocolate is melted and smooth when stirred. .
Cook over moderate heat to 240 degrees F on candy. place popped corn. store in tightly covered containers. when it is melted. add chocolate. 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. water. mix sugar. Slowly pour hot syrup over popped corn.OR walnuts.187 Variation:CHOCOLATE-COVERED FORTUNE COOKIES Follow directions above. Remove from refrigerator 1 hour before serving. stirring constantly with two forks. 4. coarsly chopped . Stir in vanilla. In saucepan. corn syrup and salt. Add marggarine.thermometer. 6. substituting 12-14 fortune cookies for marshmallows. Continue stirring until corn is coated and syrup loses its gloss. Chocolate-Macadamia Nut Bread with Kahlua But Yield: 1 Loaf 2 tYeast 2 1/2 cBread flour 1/3 cSugar 1/2 cUnsweetened cocoa powder 2/3 cChocolate chips 2/3 cUnsalted macadamia nuts . When mixture is cool. 3. in it.Leave plain or sprinkle with toppings as desired. 2.
with the chocolate pieces showing in the middle and on top . almost like nougat. or Sweet Bread.188 1 tVanilla extract 2Extra-large eggs 2/3 cMilk -----------------------KAHLUA BUTTER---------------------------oz Unsalted butter. until the sugar dissolves. Cut into 1. Pour in the remaining fudge. Remove from heat. milk.chopped Combine the sugar. but the food processor is definitely easiest.inch squares. large saucepan. Bring slowly to boiling. boil gently. until mixture reaches 238F on the candy thermometer or soft ball stage. Kahlua butter: place the butter. Beat in vigorously until the mixture begins to thicken and lose its glossy look. Source: Magazine 1985-1987 Note: the picture of this shows the fudge to be very light in color. sugar and Kahlua in a food processor. Cool completely on a wire rack. cream. Sprinkle with the remaining chocolate pieces. Process until smooth. Cool for 5 minutes. softened /2 cConfectioners' sugar tb Kahlua have all ingredients at room temperature and place them in the machine. and press start. Add the vanilla. 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 . Program for Yeast Bread Light.You can also do this by hand or with a beater. about 5 minutes. stirring occasionally. stirring constantly. Pour half the fudge into a well buttered 8x8x2-inch baking pan. corn syrup and salt in a heavy. Sprinkle evenly with half of the chocolate pieces.
Use Dried Buttermilk .Tb Plus 1 Ts White . uncooked 1 cSalted peanuts Melt chocolate and butterscotch pieces in top of double boiler over hot (not boiling) water. . blending well.189 Chocolate-Scotch Drops Yield: 30 Cookies 6 oz Semi-sweet chocolate pieces 6 oz Butterscotch pieces 1 1/2 cQuick Quaker Oats.In a larger mixer bowl. Pour the batter into the prepared pans. to the creamed mixture. stirring occasionally. mixing well.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. Add.Preheat the oven to 350 Degrees F. Chill.Grease and flour two 9-inch round baking pans. Blend in the cocoa mixture. baking soda and salt.Vinegar And Enough Milk .Drop by teaspoonfuls onto waxed paper. alternately with the buttermilk. Add the eggs and beat until well blended. cream the shortening.Combine the flour. stir in oats and peanuts.Remove from heat. dividing evenly.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.Or A Mixture Of 1 . Chocolatetown Special Cake Yield: 12 Servings 1/2 cCocoa 1/2 c.Bake for 35 to 40 . sugar and vanilla together until light and fluffy.
The baking sheets should be liberally dusted with flour. inserted in the center. roll the mixture on a board. then. Transfer them to wire racks. Space the meringues about 1 1/2 inches apart on baking sheets.covered rolling pin. carefully loosen them. Frost with One Bowl Buttercream frosting and garnish as desired.190 minutes or until a wooden pick. on wire racks.Cool for 10 minutes in the pans then remove the cakes and cool. With a 1 1/2-inch cutter dipped in 10X sugar. When they are cool. well-dusted with powdered sugar. With a stockinette. Beat all the ingredients together at the highest mixer speed for about 1 minute.OR pecans PREHEAT THE OVEN TO 300F. 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 . comes out clean. Reroll the scraps and cut as many meringues as possible. with a spatula. room temperature 1 1/2 cSugar 2 tVanilla . also liberally dusted with 10X sugar. or mix them in a food processor fitted with the metal chopping blade for about 30 seconds. Bake them uncovered for 15 minutes. until it is /4-inch thick. The mixture will be about as thick as fondant. Chunky Triple-chocolate Cookies Yield: 48 Servings 8 oz Semisweet chocolate 3 oz Unsweetened chocolate 1/2 cButter (unsalted) 3Eggs. until cold. store them in airtight containers. cut the meringue into small circles. Cool the meringues for about 5 minutes on the baking sheets.
fo Bake at 300 degrees F. Stir into chocolate mix until just combined. Stir in chips and nuts.. Combine flour. 5 minutes. Grease 3 cookie sheets. Beat in chocolate mix. sugar and margarine. and vanilla.5 oz can) 1 cSour cream 2 TSugar 2 TBrandy Combine crumbs. press onto bottom of 9-inch spring. Cool on sheets. baking powder and salt in bowl.191 2/3 cFlour 1/2 cBaking powder 1/4 tSalt 1 1/2 cSemisweet chocolate chips 1 1/2 cWalnuts. Makes 4 dozen. Cool. Melt chocolate with butter in double boiler. 2 minutes. chopped 4 oz Semisweet chocolate. softened 1 1/4 cSugar 1/4 tSalt 5Large eggs 1 1/3 cFlaked coconut (3. Drop batter by teaspoonsful 2 inches apart on cookie sheet. Beat eggs with sugar until ribbon forms when beaters are lifted(10 minutes). Bake 7-8 minutes until barely firm and tops are slightly cracked. melted 2 oz Unsweetened baking chocolate 2 TMargarine 16 oz Cream cheese. Coconut Chocolate Cheesecake Yield: 10 Servings 1 cGraham cracker crumbs 3 TSugar 3 TMargarine. Dip one side of cooled cookies in melted chocolate. then on wire racks. cool befor Cream Cheese Chocolate Cake .Loosen cake from rim of pan. melted Preheat oven to 325 F.
Blend until smooth. Remove 2 cups of the chocolate mixture and cover with plastic wrap.192 Yield: 12 Servings 2 cCake flour.Bake in preheated 350 degree F. Add dry ingredients alternately with 1/4 cup of milk. Creamy Chocolate Cheesecake Yield: 10 Servings 1 cSalted or unsalted pretzels . until light and fluffy. beating well after each addition. softened 1 cSugar 1/3 cHershey's european style co 2Eggs 1 cDairy sour cream 2 tVanilla extract . sifted 1 1/2 tBaking soda 1 tSalt 6 oz Cream cheese 1/2 cVegetable shortening 2 tVanilla extract 6 cConfectioners' sugar. Blend 1/4 cup shortening into remaining chocolate mixture. Remove from pans. beating well after each addition. Place one layer on serving plate and spread with frosting.finely crushed 1 TSugar 1/3 cButter or margarine. melted 16 oz Cream cheese. Beat. large 3/4 cMilk 1 TMilk Sift the cake flour. beating well after each addition.Spread batter in 2 greased and waxed paper lined 9-inch round cake pans.Cool in pans on racks for 10 minutes. Add eggs. oven for 35 minutes or until cakes test done. cool completely on racks. and salt together and set aside. Add confectioners' sugar alternately with hot water and chocolate (melted and cooled to room temperature) to cream cheese mixture. sifted 1/4 c.Top with second layer and frost sides and top with remaining frosting. with an electric mixer set on high. Reserve for frosting. Combine cream cheese. baking soda.hot water 4 oz Baking chocolate 1/4 cVegetable shortening 3Eggs. one at a time. Blend 1 T milk into the reserved chocolate mixture for frosting. 1/2 c shortening and vanilla in a large mixing bowl.
Preheat oven to 350 . To make glaze.193 Recipe by: Hershey's add Heat oven to 350F. In a large bowl. cream sugar and butter.c Confectioners sugar tb Green creme de menthe /2 cMelted butter ---------------------------GLAZE-------------------------------oz Chocolate chips tb Butter The creme de menthe layer adds a lovely color and flavor to these brownies. Press mixture firmly on bottom of buttered 13/9/x2" baking pan. Pour into pan. Creme de Menthe Chocolate Squares Yield: 24. beaten 1 cFlour 1/2 tSalt 1 tVanilla 1cn (16 oz) chocolate syrup -------------------CREME DE MENTHE LAYER-----------------------. Press mixture on bottom of 9" springform pan. melt chocolate chips and butter together until smooth. make mint layer by mixing together sugar. stir in butter. For crust. Cool completely. cool slightly. Prepare cheesecake using recipe above. Spread over cooled brownies. Creamy Chocolate Cheesecake Squares ~ Double ingredients above for pretzel crust. Bake 8 minutes. Terria Upshur. MD ---BROWNIES--1 cSugar 1/2 cButter 4Eggs. Add eggs. Bake 35 minutes or until edges are set (edges may crack slightly). Blend in vanilla and chocolate syrup. one at a time. Stir in sour cream and vanilla. Remove from oven. Garnish as desired. Bake 35 minutes. cover and refrigerate. Cool in pan. Cool completely. Silver Spring. . In large mixer bowl beat cream cheese until smooth and fluffy. Cool and spread thinly over mint layer. in medium bowl combine crushed pretzels and tbsp sugar. beating well after each addition. leave cheesecake in oven 20 minutes without opening door. Remove from oven. Gradually beat in 1 cup sugar and cocoa. Bake as directed. creme de menthe and butter. blend well. Add flour and salt and mix well. While brownies are cooling. Bake at 350 for 30 minutes. Pour batter into greased 9 x 13-inch pan. Turn off oven. Add beaten eggs and blend well.
Dark Chocolate and Pumpkin Cheesecake Yield: 12 Servings -----chocolate . Beat the egg whites until foamy. set aside. .Mix in cognac and coffee.Cover and chill overnight. *Gently* fold in whipped cream (#2). Cut into small squares.pecan cookie crust. .Thaw at room temperature for two hours. well-chilled. These brownies freeze well.fudge. c ookies* 1 tUnsalted butter. beat egg yolks with 1/2 c 10x sugar until light and fluffy. . melted -----chocolate chees ecake.*Gently* fold in egg whites (#4). Gently fold cocoa mixture (#1) into egg yolk mix (#3). Dark and Dense Chocolate Mousse Yield: 10 Servings 3/4 cSweet butter 1 1/2 cCocoa 1 cHeavy cream. cool. Spoon into serving bowl.Gradually add remaining 10x sugar and beat until stiff peaks form. room temperature. Whip cream in chilled steel or glass bowl until stiff. 1 1/4 c10x sugar 3 T10x sugar 2 TCognac 1 1/2 TStrong coffee Melt butter.Remove from 'fridge' about 30 minutes before serving. 6Eggs. In a large bowl. stir in cocoa until smooth.Set aside. 1 cPecan pieces 6Deep dark chocolate .194 Chill until ready to serve.
chocolate ganache. softened 3/4 cGranulated sugar 2 TAll-purpose flower 1/2 tSalt 3Eggs 1 tPure vanilla extract 1 cPumpkin. Place l pound softened cream cheese. and 1/2 tsp salt in t Keep at room temperature while preparing the pumpkin cheesecake batter. 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. Remove from the heat and stir until smooth. broken .195 -8 oz Semisweet chocolate. puree 1/4 tGround cinnamon 1/4 tGround allspice 1/8 tGround cloves -----semisweet . To prepare the pumpkin cheesecake. softened 3/4 cGranulated sugar 1/2 tSalt 3Eggs 1 tPure vanilla extract -----pumpkin cheesecake----2 tUnsalted butter. Gently press down The cheesecake can now be released from the spring form pan. 3/4 cup sugar. Place 3/4 pound softened cream cheese. To prepare the chocolate cheesecake. Toast the pecan pieces on a bak Coat the bottom of a 9-by 3-inch springform pan with 1 tsp melted butter. Add 3 eggs one at a time. .into small pieces 1 cGranulated sugar . 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. Preheat the oven to 325 degrees Fahrenheit. the flour. Dark Chocolate Brownies Yield: 16 Servings 2/3 cUnsalted butter 2 oz Unsweetened chocolate cut . 3/4 cup sugar. melted 1 lb Cream cheese. coat the inside of a 9-by 1 1/2 inch cak Set aside until needed.oz pieces 1/4 cBrewed coffee 3/4 lb Cream cheese.into small pieces 2 oz Semisweet chocolate cut . and 1/2 tsp Scrape down the bowl.
eggs (one at a time). until stiff. Melt the butter with the four squares of chocolate in a large saucepan over low heat. salt. Bake the brownies uncovered for 35 to 40 minutes. toasted chopped 1Almonds. whole MERINGUE LAYER Meringue:Combine egg whites and sugar in the top of a double boiler. beaten 3/4 cSugar 1 1/2 cFlour. Death By Chocolate Yield: 6 Servings 1/3 cEgg white 3/4 cSugar 2 TCocoa powder.Quickly fold in the cocoa to prevent the meringue from falling. 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 pecans PREHEAT THE OVEN TO 375F. pushing it well into the corners and smoothing the top.Pour into mixing bowl and beat about 15 minutes at medium speed. Cut them into large squares. sliced. flour. Spread the batter into a well-buttered 9-by-9-by-2-inch baking pan. packed 3Jumbo eggs 1 1/2 cSifted all-purpose flour 1/2 tSalt 2 tVanilla 1 1/2 cCoarsely chopped walnuts . vanilla and nuts. unsweetened GENOISE 10Eggs.Grease a 10" springform . unsweetened 1 TButter.196 3/4 cLight brown sugar. + 2 T 2 TCocoa powder.Remove from heat. or until the brownies feel fairly firm and begin to pull away from the sides of the pan. stirring often. Cool the brownies in the upright pan on a wire rack for at least 30 minutes. additional 12Hazelnuts. Remove the pan from the heat and mix in the granulated and brown sugars. Heat to lukewarm.
197 pan. starting from the center and working out toward the sides until the bottom is completely covered. Fold in the butter. Just before serving. 3. Mousse: Melt chocolate in the top of a double boiler over simmering water. or until the batter forms a ribbon. Assembly: Spoon half the ganache over the meringue layer in the pan and smooth evenly over the surface. line with baking parchment. and remove from the heat.Blend well. Bake at 250 degrees for 2 hours. or until the cake springs back when lightly touched and a toothpick comes out clean. Chill. Remove from pan. Ganache: Heat chocolate and cream together in the top of the double boiler over simmering water until the chocolate melts. Decorate the top with hazelnut roses by placing the whole hazelnuts evenly around the top of the cake. Lightly fold a quarter of the beaten egg whites into the chocolate.Pipe meringue through a pastry bag using the round tube. room temp. reserving the rest of the cake for another use. Pour into a mixing bowl and beat on high speed about 10 minutes. Add the chopped chocolate (or chocolate chips) stirring until completely melted and blended well. cut . then place almond slices around each hazelnut to resemble petals. lightly but thoroughly. Heat to lukewarm.Beat in the egg yolks. Genoise: Grease a 10" x 3" round baking pan. Carefully line the sides of the cake with chopped toasted almonds. line with parchment paper.chocolate or chips 6Egg yolks 5 oz Butter. Cover with about half the mousse. Cut the chocolate Genoise into two 1/4" slices. Remove pan from the heat and cool. and grease again. Beat the egg whites until soft peaks form. Remove from the heat. 2. Add yolks. Allow to cool in the pan.Cool thoroughly.Pour into the prepared pan and bake at degrees 35 to 40 minutes. Top with the second layer of cake.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. at least four to six hours. one at a time. forming a spiral on the bottom of the springform pan. spoon remaining ganache on the cake. Place one slice over the ganache and meringue layer. Fold in the remaining egg whites. one at a time.Sift the flour and cocoa into the batter and fold to combine.Spoon the remaining mousse over the cake and chill until set. beating well . Decadent Chocolate Bread Pudding Yield: 12 Servings 1 1/4 cHeavy cream 1/2 cPlus 2 T sugar 10 oz Finely chopped semi-sweet . and grease again. Combine beaten eggs and sugar in the top of the double boiler.
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
Top with reserved crumb mixture. sifted 1 1/4 cCocoa powder.On low speed. semisweet 1 tVanilla extract ds salt Preheat oven to 350 degrees.Blend in the vanilla and then add the eggs a few at a time. Pour evenly over prepared crust. press remainder firmly on bottom of greased 13 x " baking pan. Cut into bars. baked . Reserving 1 1/2 cups crumb mixture. cream together the softened butter and the confectioners sugar until smooth.beaten Whipped cream or Chocolate . . scraping down the bottom and sides of the bowl carefully after each addition. Bake 25 to 30 minutes or until bubbly. Add nuts. sifted 2 tVanilla 7Eggs. Top with whipped cream or Chocolate Brandy Cream. can 6 oz Chocolate chips. add the sifted cocoa and beat until smooth. oil and egg over medium speed until crumbly. chopped 14 oz Condensed (not evaporated) . In small saucepan.Beat until smooth.to room temp (about 2/3 lb) 1 3/4 cConfectioners' sugar.Brandy Cream ( see recipe) In the bowl of an electric mixer. Cool.Pour pie filling into backed and cooled pie shell and chill 2 to 4 hours before serving. In large mixer bowl. scraping the bottom and sides of the bowl often to ensure even mixing.& cooled 2 1/2Sticks butter softened . Double Chocolate Ice Box Pie Yield: 8 Servings 110-inch pie shell. Store loosely covered at room temperature.201 1/3 cVegetable oil 1Egg 1 cNuts.m lk. cook and stir until chips melt. combine remaining ingredients. Over medium heat. beat cake mix.
brown sugar.Cool completely on wire racks. Allow to stand 2 to 3 minutes. mix together the nondairy topping and the . combine butter. beat until creamy. Chopped *Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided in half for this recipe. and vanilla extract. cut in half Using milk. Firmly Packed 1/4 cSugar. cool to room temperature. Unbleached 3/4 tBaking Soda 1/2 tSalt 1/2 cButter. set aside. Drop by rounded tablespoonfuls onto ungreased cookie sheets. 3/4 cup of the mint-chocolate chips. beat well. Add melted chips and egg. In to each of four 4 oz dessert dishes.202 Double Chocolate Mint Chip Cookies Yield: 6 Servings 1 1/2 cMint-Chocolate Chips. In a small mixing bowl. Large 1/2 cNuts.Bake at degrees F. spoon 1/4 of the pudding mixture. Softened 1/2 cBrown Sugar.chocolate pudding 1/2 cThawed low-cal nondairy . sugar.topping 1 TChocolate syrup 1 oz Chopped toasted almonds 2Cherries. Granulated 1/2 tVanilla Extract 1Egg. Double Chocolate Nut Treat Yield: 4 Servings 2 cSkim milk or nonfat milk 1Envelope (small box) low-cal . for 8 to 10 minutes.In a small bowl. +++ Preheat oven to 375 degrees F. stir until smooth. remove from cookie sheets.Stir in remaining 3/4 cup of mint-chocolate chips and nuts. Gradually blend in the flour mixture.Melt over hot (not boiling) water. combine flour. prepare the pudding. Set aside. * 1 1/4 cFlour.In a large bowl. baking soda and salt. Remove from heat.
cook 1 minute. chopped 1 tVanilla extract Combine first 5 ingredients in a saucepan. Add chocoloate. stirring constantly. stirring with a whisk. Double Chocolate Satin Pudding Yield: 4 Servings 1/3 cSugar 2 TCornstarch 2 TUnsweetened cocoa powder 1 tInstant coffee powder 1/8 tSalt 1 3/4 c2% milk 1 oz Semisweet chocolate. stir in vanila. Sprinkle each dessert dish with 1/4 of the almonds and top with 1/2 cherry.203 chocolate syrup. stir well. Bring to a boil over medium heat. cover and chill 2 hours.2g / Fiber 0.8g / Fat 4. Yield: 4 1/2-cup servings. Refrigerate for 30 minutes.2g / Chol 8mg Iron 0. Cal 182 (23% from fat) / Prot 4. Poly g) / Carb 31. Put 1/4 of this mixture on top of the pudding mixtures and set aside. Remove from heat. Pour into a bowl. Gradually add milk.8mg / Sodium 126mg / Calcium 138mg Double Chocolate Souffle Yield: 6 Servings 6 oz Semi-sweet chocolate 1/2 cMilk 1/2 cSugar . Mono 1.6g (Sat 3g. stirring constantly.4g.
Stir the mixture until it is smooth.chopped in small pieces cHeavy cream Serves: 8-12 Preheat oven to 350 F. Butter a 1 1/2 quart souffle dish and lightly sprinkle with sugar. separated /2 tb Sugar ---------------------------SAUCE-------------------------------oz White chocolate . Melt remaining chocolate.Coat the pan with flour. Double Dark Chocolate Cake with White Chocolate Sauce Yield: 10 Servings ---CAKE--1 cHeavy cream 10 1/2 oz Semi-sweet chocolate chopped . tapping out the excess. Fold in grated chocolate pieces. Let cool. stir in milk and sugar.Butter the pan.beat in egg yolks one at a time.Set the bowl over simmering water and whisk the mixture constantly until it is hot. To prepare cake. about . Pour in souffle mixture. Serve at once. and then butter it. Bake at 350 until puffed and set.in small pieces 2 oz Unsweetened chocolate chopped . Bring the cream to a boil in a heavy 3-quart saucepan.204 4Egg yolks 5Egg whites pn Salt Grate **2** oz. Beat egg whites stiff with salt. Remove from heat. cut a round of wax paper or parchment to fit the bottom of a 9-inch round cake pan. softened tb Bourbon Eggs. Fold about /4 of whites into chocolate mixture thoroughly. Combine the eggs. sugar and vanilla in a large bowl.in small pieces 5Eggs 1/3 cSugar 1 tVanilla extract --------------------------FROSTING------------------------------oz Semi-sweet chocolate tb Butter. uncovered.Remove it from the heat and stir in both chocolates. fit in the paper. about 35 minutes.Set aside.Cover the pan and let it stand for 5 minutes. chocolate coarsely in chunks.reserve. Fold remaining whites lightly into chocolate mixture.
and it is as thick as a soft meringue. or until a toothpick inserted in the center comes out clean.Set over simmering water and stir occasionally until they are melted.Add the bourbon and stir. run a knife around the edge of the pan and invert onto a serving dish.Fold one-quarter of the mixture into the chocolate and blend well. stir one-third of the egg mixture into the chocolate.Chill for at least 2 hours. Easy Chocolate Cheese Pie Yield: 1 Serving 4 oz Unsweetened . which will take about 3 hours. then warmed slightly to blend it. then high speed until the mixture has tripled in volume.Let the cake cool for 30 minutes in the water. Beat the egg whites to form soft peaks. blending until the whites are barely incorporated. whisk in the egg yolks. then remove it and place on a rack to cool completely.Stir the sauce. Place a slice of cake on the sauce.Place it in a larger pan and carefully pour in boiling water to reach halfway up the sides.) To assemble the cake.into pie .You can chill the cake for as long as 2 days. about 2 minutes. combine the chocolate and butter in the upper part of a large double boiler.Gradually add the sugar. let it reach room temperature. With a whisk. one at a time. To prepare the sauce.Stir until it is melted. beating until stiff peaks form.Remove the bowl from the heat and beat with an electric mixer on moderate. blending until only a few chocolate streaks remain.Gently remove the paper. Gently fold in the remainder with a rubber spatula. broken . about 8 minutes. Bake in the center of the oven for 50 minutes.Pipe the mixture over the top of the cake.Add the cream and stir for a minute. then cooled to room temperature for serving.(The sauce can be chilled.When it is completely cooled. scoop the frosting gently into a pastry tube fitted with a fairly wide (Number 4) star tube.Cool to room temperature. cooled. place the white chocolate in the top part of a double boiler over simmering water.Pour the batter into the cake pan and smooth the top. To prepare the frosting. then pour a small pool onto each serving plate.205 2 minutes.baking c hocolate. To serve the cake.Fold in the remaining whites with a rubber spatula.Remove the pan from the heat and let the mixture cool for 10 minutes.
Spoon into prepared crust. Vanilla Wafers. sugar. cream cheese and milk until well blended and smooth.6 to 8 servings. if desired. Gradually blend in whipped topping. Ladyfingers.) Additional whipped topping --. Serve with additional whipped topping. In small mixer bowl.(6 oz. beat butter. SUGGESTED DIPPERS:Fresh Or Dried Fruit. softened 1 tMilk 2 cFrozen non-dairy whipped . Blend Makes about 1 1/2 cups of dipping sauce. set aside. Pou Easy Chocolate Fudge . 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 --.206 1/4 cButter or margarine softened 3/4 cSugar 3 oz Cream cheese. * *Add the liqueur to taste. Refrigerate until firm. Easy Chocolate Dipping Sauce Yield: 4 Servings 8 oz Milk chocolate 1/2 cWhipping cream Hazelnut-flavored liqueur. place chocolate. Blend in chocolate.(optional) In small microwave-safe bowl.topping. Melt the chocolate in a double boiler and allow to cool until tepid.
marshmallows. etc.Especially nice for teachers. Easy Chocolate Fudge Sauce/fondue Yield: 12 Servings 2package Semi-Sweet Chocolate . combine sugar. then wrap as Xmas gifts.Add chocolate chips and marshmallow cream. stirring constantly. Cool at room temperature. milk. cover. and salt. Dip pieces of pound or angel food cake. with waxed paper between layers) into each. butter. cookies.Chips (12 oz. Can be re-heated. Bring to a boil. . Pour into buttered 13x9 inch pan. Stir well. Stir in vanilla and chopped walnuts. magdalenas. Cover and cook on high 30 minutes. Makes approximate 3 lbs. Remove from heat. * I line white candy boxes with waxed paper. then continue boiling slowly for 5 minutes. each) 1 1/4 cEvaporated Milk 1/4 cSugar 2 tVanilla Extract 1 TFruit Flavored Liqueur Place all ingredients in cooker. cook on low 1 hour longer.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. fruit pieces. then place 8 pieces. or 48 pieces. Blend until smooth.(2 layers of four. chopped In a large sauce pan.
Add liqueur to remaining La Creme. line bottom and sides with waxed paper. Cut terrine into slices and serve with topping mixture.Chill until firm. in a large mixing bowl. Spread into lined pan. 1 3 TWater 1 TVanilla extract 1 cSemi-sweet mini chocolate . Beat the whipping cream in a large mixer bowl. Finely chop the mini chips by hand or in a food processor and set aside. blending well.Fold in 3 C of the La Creme. Unmold and remove waxed paper. blending in the sweetened milk and vanilla. Easy Chocolate Terrine Yield: 10 Servings 8 oz German sweet chocolate 1/3 cWater 8 oz Pkg cream cheese. Beat the egg yolks. with a wire whisk.208 Easy Chocolate Sprinkled Ice Cream Yield: 6 Servings 3lg Egg yolks 14 oz Sweetened condensed milk. just until stiff then fold in with the chocolate into the egg 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. Stir in milk. chilled Line a 9 X 5 X 3-inch loaf pan with foil and set aside.chips 2 cWhipping cream.Pour into the prepared pan and cover. Melt Beat in vanilla and chocolate mixture. . about hours.Freeze for 6 hours or until firm.
sprinkle with icing sugar. Bake in 350F oven for 45-50 minutes or till done. Combine the sweetened condensed milk and syrup.Beat the whipping cream and the cocoa together. melted 1 TLemon juice 1 tVanilla 3/4 cChocolate chips. unsweetened 1 tBaking soda 1/2 t-Salt 3/4 cMilk 1/2 cBanana. beating until stiff. lemon juice and vanilla. To serve. about 2 minutes.Beat with fork till well blended.209 Easy Double Chocolate Banana Snack Cake Yield: 1 Serving 2 cFlour. all purpose 1 cSugar 2 TCocoa.Add milk. sugar. mashed ripe 1/3 cButter. Stir in chocolate chips. Make well in centre of ingredients. Easy Double Chocolate Ice Cream Yield: 6 Servings 2 cWhipping Cream.Pour the mixture into the prepared pan. then fold in the whipped cream mixture. Mix together flour. Chilled 2 TCocoa 14 oz Sweetened Condensed Milk 1/3 cChocolate Syrup Line a 9 X 5 X 3-inch loaf pan with foil. butter. . Pour into greased 9" square cake pan.Cover and freeze for 6 hours or until firm. Cool completely. semisweet Icing sugar Preheat oven to 350F. blending well. banana. in a large mixer bowl. cocoa. baking soda and salt.
sifted 2 tBaking powder 1 tCinnamon. ground . brewed strong coffee 1/2 cButter or regular margarine 1 cSugar 2Eggs. Pour water over all. test done. large 1 tVanilla extract 1/2 cMilk ---cinnamon whipped cream--2 cHeavy whipping cream 1/4 cSugar 2 tVanilla extract 1/2 tCinnamon. mix in flour with a spatula. palce the vinegar. Egyptian Chocolate Cake Yield: 12 Servings 1 3/4 cFlour.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 flour. *** Can be halved and placed in a 8 or 9 inch square pan. ground 4 oz Semisweet chocolate 1/2 c. baking soda and salt. Bake 35-45 minutes until done. In the first hole. The vanilla goes in the second hole. The third hole is filled with the melted butter. unbleached. melted 2 cCold Water Preheat oven to 350oF. Make 3 holes in mixture. ground 1/8 tCloves. Combine cocoa and sugar in a small bowl and stir into the flour mixture. Sift into an ungreased 9x13 pan. Stir with a fork.
place one cake layer on serving plate. Remove from pans.Add dry ingredients alternately with milk to the creamed mixture. beating well after each addition.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. Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. optional ---PER COOKIE:--103Calories 1 gProtein 6 gFat 62 mg Sodium 13 gCarbohydrates 15 mg Cholesterol Preheat oven to 325~. DO NOT overbeat or you will have butter instead of whipped cream. stirring constantly.Remove from heat and cool to room temperature. Top with second cake layer.Hence the name. cool completely on racks. Combine chocolate and coffee in small saucepan. Extra-chocolatly Chocolate-chip Cookies Yield: 30 Servings Preheat Oven to 325~ 20Min . Frost sides and top with remaining Cinnamon Whipped Cream.Work Time 50Min . and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread.Cook over low heat until the chocolate is melted. Cool in pans on racks for 10 minutes. Spread with Cinnamon Whipped Cream. NOTE: The original recipe came from a GI who found it in Egypt when he was stationed there. To assemble the cake.211 Sift the flour.Use an electric mixer set on medium speed. set aside. beating well after each addition.Add eggs. sugar. Combine flour. Bake in a preheated 350 degree F. soda.The whipped cream frosting was added later but really adds to the recipe. baking powder. Refrigerate until serving time. chopped. until they are light and fluffy. one at a time. & salt. With an electric . Beat in vanilla and chocolate mixture. oven for 30 minutes or until cake tests done.Cream the butter and sugar together in a mixing bowl.Combine cream. vanilla. cinnamon and cloves together.
Fairfax Chocolate Icing Yield: 1 Serving 2Chocolate. Remove from heat.Drop by rounded teaspoonfuls onto prepared cookie sheets. cocoa. sugar and water together. Cool completely. Beat in vanilla & egg. Reduce to low speed. Drop heaping teaspoonfuls onto ungreased baking sheets about 2"s apart. combine flour.Bake in 350 F oven . light or dark 3Egg whites Spray cookie sheet with cooking spray. beat butter. & beat in flour mixture.212 mixer set at medium speed. Stir in chocolate chips (& walnuts). Bake until edges are golden. butter and vanilla. 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. Cook about 5 minutes. about 12 to 15 minutes. semi-sweet square 3 TButter 6 TWater 6Marshmallows 1/2 cConfectioners sugar 1 tVanilla Mix chocolate. bitter squares 2Chocolate.Stir in corn syrup and egg whites until blended (dough will be thick and slightly sticky). sugar. baking soda and salt.In large bowl. Beat until thick enough to spread. & sugars till creamy. add marshmallows.
60 Calories. sprinkle with confectioners' sugar. 0 mg cholesterol.In medium bowl stir sugar and water until sugar is almost dissolved. 13 g carbohydrate. Do not overbake. g protein.In large bowl combine next seven ingredients.Cool in pan on wire rack. light or dark Confectioners' sugar (opt. 1 g protein. Pour into prepared pan.Bake in 350 F oven 35 minutes or until toothpick inserted in center comes out clean. Gradually add to dry ingredients.213 to 9 minutes or just until set (cookies will be soft when pressed). Add egg whites and corn syrup.Cool on wire rack. 160 mg sodium Fiesta Hot Chocolate Yield: 4 Servings .) Spray 9-inch square pan with cooking spray. 140 Calories. stirring until smooth. Each serving provides: 0 g total fat.Makes about 2-1/2 dozen. stir until blended. 34 g carbohydrate.If desired. 0 mg cholesterol. 65 mg sodium Fat-Free Chocolate Cake Yield: 16 Servings Non-stick cooking spray 1 1/4 cFlour 1/2 cUnsweetened cocoa 1/4 cCornstarch 1 tBaking powder 1/2 tBaking soda 1/2 tSalt 1 1/4 cSugar 1 cWater 3Egg whites 1/2 cCorn syrup. Each cookie provides: 0 g total fat.
Beat with molinillo.Simmer uncovered for 5 minutes (DO NOT boil). Remove the cake from the oven and let it cool for 30 minutes. Flourless Chocolate Mousse Cake Yield: 8 Servings 6Eggs 1/2 cSugar 1 lb Semi-sweet chocolate. Turn off the heat and let the cake sit in the oven for another 15 minutes. Pour the mixture into a buttered 9" springform pan. reduce heat. Gently fold the whipped cream into the chocolate mixture.Pour into 4 cups or mugs.Place the pan in a baking dish that is half filled with hot water.Heat just to boiling over medium heat. milk. cloves. and stir them in until the mixture is smooth.Bake the mousse cake in the water bath for 1 hour. whole 1Cinnamon Stick. Unbleached 1/4 cDark Brown Sugar. Packed 4 cMilk 3Cloves. remove cloves and cinnamon. and 1 stick cinnamon. In anther medium bowl place the heavy cream and whip it until it is stiff.Stir in powdered sugar and vanilla. melted 1/4 cStrong coffee 1 tVanilla extract In a medium bowl place the eggs and sugar. and beat them together for to 4 minutes. . stirring constantly.Serve with whipped cream and cinnamon sticks. Add the melted chocolate and coffee.214 1/2 cCocoa 1 TFlour.Remove from heat.Stir in brown sugar. Preheat the oven to 350 F.Broken In 1/2 2 TPowdered Sugar 1 1/2 tVanilla 1x Whipped Cream 4Cinnamon Sticks Mix cocoa and flour in 2-quart saucepan. or until eggs are light in color. wire whisk or hand beater until foamy. Add the vanilla and stir it in.
Serve warm or cold in bowls and add 1 scoop of vanilla ice cream in the middle of the pudding and sprinkle with toasted coconut. (1.Sprinkle on some powdered sugar and serve it with vanilla ice cream. sugar and yogurt cheese.YUMMY is the word!" Frosty Chocolate Pudding Yield: 4 Servings 1Square unsweetened chocolate 1 3 1/2 oz box chocolate pudding mix Toasted coconut 4Scoops vanilla ice cream Make chocolate pudding as directed on package but add 1 square unsweetened chocolate to the pudding. chopped (optional) Line muffine pan with paper bake cups (2-1/2" in diameter) In medium bowl combine cocoa.215 "This is a wonderful. almost brownie-like cake. Frozen Chocolate . no ge 1/4 cMaraschino cherries. halved Almonds. stir until well blended. dense. .3oz) 1/2 cCold skim milk Maraschino cherries. Melt the chocolate first.Cherry Yogurt Cups Yield: 1 Serving 1/4 cHershey's cocoa 1/4 cSugar ==yogurt cheese made from 16 oz Lowfat vanilla yogurt. finely 1/4 cSliced almonds 1/2 tVanilla 1/4 tAlmond extract 1Whipped topping.
Heat in microwave oven. cut each crosswise in half. discard liquid. Using a knife. 2 hours or overnight. Wrap well and store in freezer. Wrap in wax paper or plastic wrap and freeze till mixture is set. Frozen Chocolate-Peanut Butter Pie Yield: 8 Servings 1 1/2 cHeavy cream 4 oz Semisweet chocolate squares . Wrap tightly in plastic wrap or in a plastic freezer bag and freeze till firm. Cover. almonds. Gradually fold whipped toppinng into cocoa mixture. Frozen Chocolate Banana Pops Yield: 1 Serving 3Bananas. semisweet 1/3 cPeanut butter Peel bananas. Prepare as pkg directs. 15 to 20 minutes. mixture will freeze immediately. Spoon yogurt into prepared colander. place colander over a deep bowl. 'To make yogurt cheese. about 24 hours. mixture evenly over bananas. Refrigerate until liquid no longer drains from yogurt. Remove yogurt from cheesecloth.In small microwavable bowl. freeze until firm. combine chocolate chips and peanut butter. Makes 12 servings. on high 1 1/2 minutes or till chocolate is melted when mixture is stirred. spread. vanilla and almond extract. combine topping mix and milk. Spoon into bake cups.cut-up . Inset a wooden stick into the cut end of each banana piece.216 Stir in cherries. Before serving allow to stand at room temp about 5 minutes. cover. In] small deep bowl. ripe 1/3 cChocolate chips.Line a non-rusting colander or sleive with a lrg piece of double thickness cheesecloth.
Freeze 1/2 hour. Meanwhile prepare filling. then fold in remaining whipped cream. chopped tb Frangelico liqueur /3 cWhipping cream. Whip remaining 1 cup cream until stiff. powdered sugar. . Transfer pie to refrigerator 1 hour before serving. or until set. Let cool slightly. melted -------------------DARK CHOCOLATE MOUSSE-----------------------oz Semi-sweet chocolate .Mix with fork until well-blended. Frozen Double Chocolate Mousse Yield: 10 Servings ---CRUST--2/3 cChocolate wafer crumbs 1/3 cGraham cracker crumbs 1/4 cUnsalted butter. chopped Preparation Time: 0:42 1. 1 to 2 mins. Cut into wedges to serve. Press mixture firmly onto bottom of pan. Heat in microwave on High 1 to 1 1/2 mins. until melted and smooth when stirred. In a small glass bowl.Bake 8 minutes. Wrap tightly and store in freezer.Pour butter over. In a medium bowl.softene 1 cPowdered sugar 3/4 cPeanut butter 1/4 cPeanuts. chilled oz Semisweet chocolate .follows) 1package (8 oz) cream cheese.Mix all crumbs in bottom of -1/2-inch springform pan.coarsely chopped tb Unsalted butter For crust:Preheat oven to 350 F.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. Freeze 6 hours or overnight. beat half of whipped cream into peanut butter mixture until well mixed. Spread filling evenly over chocolate mixture in crust. . Spread half of chocolate mixture over bottom of Cocoa Graham Crust. beat cream cheese. combine 1/2 cup cream and chocolate. and peanut butter with an electric mixer on medium until well blended and fluffy. Then carefully spread remaining chocolate mixture over top and sprinkle peanuts over surface.217 Cocoa graham crust (recipe . Freeze 1/2 hour.
Spoon into parchment cone or pastry bag fitted with small plain tip.Return to freezer.Blend in Frangelico.) Cut frozen mousse into wedges to serve. using electric mixer. smooth top. then melted chocolate.Release pan sides from mousse. Freeze until set.Freeze until top of mousse sets.Reduce heat and simmer 2 minutes.Pour hot cream through feed tube and blend until mixture is smooth.Gently fold in remaining cream.Cool to lukewarm. 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.Run knife around edges of pan to loosen.stirring . Fudge ( Chocolate Butterscotch ) Yield: 36 Servings A super easy fudge to make because the electric mixer does all of the Beating.Gradually add sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Whip cream in another bowl until soft peaks form. Gently fold in remaining cream. Stir Frangelico into white chocolate mixture. Stir 2 ounces of semisweet chocolate and butter in heavy small saucepan over low heat until melted and smooth. Cover with plastic wrap. chocolate and butterscotch pieces in 3 quart heavy saucepan.(Can be prepared 2 days ahead. whip 1 1/3 cups cream in medium bowl until peaks form. Cook over medium heat. Pour mixture into crust. For white chocolate mousse:Bring 3/4 cup cream to boil in heavy small saucepan.Fold /3 of cream into chocolate mixture.Freeze until chocolate sets. water. An original recipe from a Georgia homemaker. Cover mousse and freeze at least 24 hours.Fold 1/3 cream into white chocolate mixture. Pipe chocolate in decorative pattern around edge of mousse. about 1 minute. beat yolks to blend in large bowl.Transfer to medium bowl.Finely chop white chocolate in processor. smooth top.Cool to lukewarm. Cool completely. about 30 minutes.Smooth sides of mousse with icing spatula. Pour over dark chocolate mousse. sweetened condensed milk. about 10 minutes.She combined three different fudge recipes and came up with this fast fix fudge that doesn't require refrigeration.218 Cool crust on rack. For dark chocolate mousse:Stir both chocolates in double boiler over barely simmering water until smooth and melted.Using electric mixer.
Cool and cut in 1-1/2 inch squares. light 1 tButter 1 tVanilla 1/2 cPeanut butter 5 3/4 oz Milk chocolate chips.Add the butter without stirring and cool to lukewarm. Beat with electric mixer at high speed until mixture starts to thicken. stirring constantly.Remove from the heat.Makes 36 pieces.Add the vanilla and peanut butter then beat until the mixture begins to thicken and lose its gloss. 110 degrees F. Stir in walnuts. Continue boiling without stirring to the soft-ball stage (243 degrees F on the candy thermometer). While warm.Spread into greased 9 inch square baking pan. milk and corn syrup in a heavy 3-quart saucepan and bring to a boil. until the mixture boils. to soft ball stage (234F) Remove from heat.) Quickly add the chocolate pieces and turn into a X 8 X 2-inch pan. Fudge ( Chocolate Chip Peanut Butter ) Yield: 12 Servings 2 cSugar 2/3 cMilk 2 tCorn syrup. Cool until firm then cut as marked. mark into squares. Pour hot mixture into bowl.219 constantly. 1 pk Combine the sugar. Fudge ( Chocolate Marshmallow ) Yield: 6 Servings 1lg Can Evaporated milk 1/4 lb Butter 4 cSugar 2package Chocolate pieces . Makes about 3 dozen squares. (Watch carefully as this fudge has a short beating time. combine butter and vanilla in mixing bowl.
Shape into 2 10inch long rolls. Chill until firm. 30 calories. 1/40th bread. Wrap in clear plastic wrap. Remove from heat and fold in remaining ingredients. Remove from bowl and mix in Rice Krispies with hands. Fudge ( Easy Chocolate ) Yield: 6 Servings 2 cSugar oz Evaporated milk /2 cButter oz Marshmallow cream (2 cups) /4 ts Salt ts Vanilla oz Semi-sweet chocolate chips /4 cWalnuts. Store in refrigerator. cut into 1/2 inch thick slices.Mix until blended.220 . Stir often. To serve. If desired add chopped nuts. Mix until almost smooth and sticky.Add cocoa and artificial sweetener. Continue mixing with hands until fudge is smooth and shiny. 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.( 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. and 1/20th fruit exchange.F or until it forms a soft ball in cold water. 1 serving = 1/5milk. Add evaporated milk and vanilla. Cut into squares. chopped . Refrigerate until firm.
Makes approximate 3 lbs. . with waxed paper between layers) into each.(2 layers of four. milk. Proceed as above. Remove from heat.chips 14 oz Can EAGLE BRAND SWEETENED . Proceed as above.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. Microwave on full power (high) 3 minutes. Turn fudge onto board. then place 8 pieces. Cool at room temperature. then wrap as Xmas gifts. butter. Fudge ( Foolproof Chocolate ) Yield: 6 Servings 18 oz Packages semi sweet chocolate . * I line white candy boxes with waxed paper. Blend until smooth. Especially nice for teachers. then continue boiling slowly for 5 minutes. Pour into buttered 13x9 inch pan. Store loosely covered at room temperature CREAMY DARK FUDGE Melt 2 cups of miniature marshmallows with chips and milk.Add chocolate chips and marshmallow cream. (Line bottom and up sides for easy removal) Chill 2 hours or until firm. Add 1 cup milk choco. peel off wax paper and cut into squares. CREAMY MILK CHOCOLATE FUDGE Omit 1 (6 oz) package semi sweet chips. and salt.221 In a large sauce pan. Add 1 cup milk chocolate chips and 2 cups miniature marshmallows. or 48 pieces. Stir until chips melt and mixture is smooth. Proceed as above MILK CHOCOLATE FUDGE Omit one (6 oz) package semi sweet chips.Spread evenly into wax paper lined 8 or 9 inch square pan. Stir in remaining ingredients. Bring to a boil.late chips. stirring constantly. combine sugar. Stir in vanilla and chopped walnuts.
Add 1 tablespoon instant coffee powder and 1 teaspoon ground cinnamon to sweetened milk. vanilla and nuts.Prepare as above.Spread in prepared pan. . Drop additional 1/3 cup creamy peanut butter over fudge in small dollops and with spatula.Stir in the confectioners sugar.omit nuts.Spread in the prepared pan. Variations: Peanut Butter Chocolate . Fudge (Fast Chocolate ) Yield: 25 Squares 1/2 cKaro syrup (light or dark) 1/3 cEvaporated milk 3 cSemisweet chocolate chips 2 tVanilla 3/4 cConfectioners sugar 1 cChopped nuts (optional) ------------------VARIATION .Drop 1/3 cup creamy peanut butter over fudge in small dollops.With small spatula. When chips a melted.PEANUT BUTTER---------------------/3 cChunky peanut butter /3 cCreamy peanut butter Line 8 inch square baking pan with plastic wrap.Microwave on high for 3 minutes. stir until well blended. stir in 2 tablespoons white vinegar.Proceed as above. BUTTERSCOTCH FUDGE Omit chocolate chips and vanilla.dash salt. Refrigerate. swirl fudge to marbelize. 1/2 teaspoon maple flavoring and 1 cup chopped nuts.222 MEXICAN FUDGE Reduce vanilla to 1 teaspoon. Refrigerate two hours or until firm. spread into prepared pan.MARBLE FUDGE----------------------/3 cCreamy peanut butter -----------------VARIATION .prepare as directed above adding 1/3 cup chunky peanut butter to batter. Melt 2 (12 oz) packages butterscotch chips with sweetened milk. swirl fudge to marbleize. With wooden spoon beat until thick and glossy. Proceed as above. Variations:Marble Fudge . In three quart microwavable bowl. Stir in chips until melted.Refrigerate. combine corn syrup and evaporated milk.
223 Fudge ( Old Fashioned Chocolate ) Yield: 2 Pounds 3 cSugar 3/4 cMilk 3 TMargarine 2 TSyrup. stirring occasionally. also 147 calories. softened 2 oz Unsweetened chocolate. beat the cream cheese.Cover and refrigerate overnight.Cook over medium heat. Cool to lukewarm (110 degrees).Serve chilled.Stir in pecans. Fudge ( Sugar Free Chocolate ) Yield: 4 Servings 16 oz Cream cheese.Cut into squares when cold. until mixture boils. 5 gm carbohydrate. sweetner and vanilla until smooth. 84 mg sodium. Melted and cooled 24Packets aspartame sweetner (equivalent to 1/2 cup Sugar) 1 tVanilla extract 1/2 cChopped pecans In a small mixing bowl. Then cook. chocolate. Beat until fudge begins to thicken and loses its gloss. light corn 2 oz Chocolate. 31 mg cholesterol. which flattens on removal from water. Quickly pour into greased 8x8x2'inch cakepan. unsweetened 1 tVanilla extract 1 cWalnuts. margarine. Add vanilla. stirring constantly. until temperature reaches 238 degrees or until a small amount of mixture dropped into very cold water forms a solft ball. .Yield:16 servings Diabetic Exchanges:one servings equals 3 fat. and chocolate in heavy 3 quart saucepan. milk. coarsely chopped Combine sugar.Cut into 16 squares. 3 gm protein. Stir in nuts.Pour into an 8 inch square baking pan lined with foil. Remove from heat. 14 gm fat. corn syrup.
of the cocoa into a medium bowl.. round casserole with non. + 2 tsps. 2 g dietary fiber German Sweet Chocolate Cream Cheese Brownies Yield: 16 Brownies ---BROWNIE LAYER--4 oz German Sweet Chocolate . 410 mg sodium. 75 optional calories Per serving: 231 calories. spoon warm pudding into 6 individual serving dishes. Beat in egg and vanilla. + 1 tsp.224 Fudgy Chocolate Pudding Yield: 6 Servings 1 c+ 2 Tbsp. sprinkle over the mixture in the casserole. 10 g fat.sugar 1/4 cMargarine 1Egg. In a small bowl. In large bowl. sugar. with an electric mixer. combine the remaining 1 Tbsp. set aside. cocoa and the remaining 2 Tbsps. 33 g carbohydrates 116 mg calcium. Fold into flour mixture alternately with milk. Spray a 1 1/2 qt. Carefully pour hot water over the entire mixture.. To serve. beat 1/4 cup of the sugar and the margarine until light and fluffy. this is great with vanilla ice cream or chocolate cool whip! Each serving provides: 2 Fats. Bake for -35 minutes. self rising flour 1/4 cUnsweetened cocoa 1/3 c+ 2 tsp.stick cooking spray. 1 Bread. 36 mg cholesterol. NOTE: A personal note. lightly beaten 1/2 tVanilla 1/2 cSkim milk 2 cHot water Preheat oven to 400F. Sift flour and 2 Tbsps. 5 gm protein. spoon into prepared casserole.
Stir in eggs and vanilla until completely mixed.225 1/4 cMargarine 3/4 cSugar 2Eggs 1 tVanilla 1/2 cAll-Purpose Flour 1/2 cChopped Nuts. Stir in nuts.She says.I grew up eating the chocolate frosting and husband grew up eating the . Spoon over brownie mixture. Stir sugar into melted chocolate. softened 2 3/4 cBrown sugar 3lg Eggs 1 1/4 cButtermilk 1 1/4 tVanilla Bittersweet . sugar. Cool in pan. and the other half from my husband's grandmother. cut into squares. In same bowl. "Half of this recipe comes from my grandmother.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. 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 . (optional) --------------------CREAM CHEESE TOPPING------------------------oz Cream Cheese. Mix in flour until well blended. Spread in an 8 x 8" pan. swirl with knife to marbelize. 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.purpose flour 1/4 teaspoons baking powder 1 1/4 tBaking soda 5 oz sweet butter. Bake at F for 35 minutes or until a toothpick inserted in center comes out almost clean. Do not overbake. Stir until chocolate is completely melted. mix cream cheese. egg and flour until smooth.
all-purpose flour. making a 3-layer cake. making a smooth paste. Add the eggs. Divide the batter evenly among the 3 pans. 6 g fiber. Melted 1/2 cSugar ." Preheat the oven to 350F. baking powder and baking soda. Combine the vanilla and the milk. PER SERVING (frosted):840 calories. until light and fluffy. 225 mg sodium. Fine Crush 1 cGround Toasted Almonds 1/2 cButter. Put the butter and brown sugar in the bowl of an electric mixer. Fill and frost with Bittersweet Chocolate Frosting. 11 g protein. Stir in the reserved cocoa paste and the vanilla. Let the mixture cool to lukewarm. until a cake tester inserted in the middle comes out clean. Sift together the powdered sugar and salt into a large bowl. 43 g fat (26 g saturated). unmold them by running a knife around inside edge of each pan and inverting onto racks. Add the melted chocolate mixture and stir until smooth. Heavenly Chocolate Cheesecake Yield: 10 Servings 2 cVanilla Wafers. Serves 10 to 12. and stir in the dry ingredients alternate with the buttermilk. 123 mg cholesterol. Decrease speed to low. With the paddle attachment.Whisk the milk into the powdered sugar. beating well after each addition. Put the components together and all that's missing is a tall glass of milk. Set aside to cool.Butter three 9-inch round cake pans. When the cakes are cool. 1 at a time. BITTERSWEET CHOCOLATE FROSTING: Melt the chocolates and the butter over a pot of simmering water. Sift together the cake flour.Bake for about 25 minutes. Whisk together the cocoa and the boiling water in a bowl.226 cake. cream them on medium-high speed for 2 minutes. 118 g carbohydrate.
About . butter and sugar. combine cream cheese. if desired. packed 1 tVanilla 2Eggs 2 cHershey's milk chocolate ch 1 cChopped nuts. Chill until firm (about 3 hours). Cool slightly. Sift together flour. mix well. softened 3/4 cGranulated sugar 3/4 cLight brown sugar. granulated sugar. Gradually add flour mixture. Melt over hot (not boiling) water milk chocolate chips. Fold in whipped cream. beat well. Pour milk into small saucepan. remove rim. In large bowl.Pat firmly into 9-inch springform pan. Stir in milk chocolate chips and nuts.Beat in gelatin mixture and almond extract. Cook over low heat. covering bottom and 2 1/2 inches up the sides. In large mixer bowl. stirring constantly until gelatin dissolves. stir until smooth. optional Heat oven to 375'. if desired. combine vanilla waver crumbs. Run knife around edge of cake to separate from pan. beat butter. sprinkle gelatin on top.Set aside. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Cool completely. sour cream. Set aside. almonds. Softened 1/2 cSour Cream 1/2 tAlmond Extract 1/2 cHeavy Cream. brown sugar and vanilla until creamy. and melted chocolate chips. Set aside.227 12 oz Milk Chocolate Chips 1/2 cMilk 1Env. beating well. Unflavored Gelatin 16 oz Cream Cheese. Add eggs. Makes 1 9-inch Cheesecake Hershey Great American Chocolate Chip Cookies Yield: 1 Serving 2 1/4 cAll-purpose flour 1 tBaking soda 1/2 tSalt 1 cButter.Set aside for 1 minute. Bake 9 to 11 minutes or until lightly browned. beat until fluffy. Garnish with whipped cream and chocolate shavings. baking soda and salt. In large bowl. remove from cookie sheet to wire rack. Whipped Garnishes * *Garnishes to include whipped cream and chocolate shavings (optional).Pour into prepared pan.
melt spread. Stir in flour and walnuts. stir to blend. Cool completely. Cut into 16 squares (2" X 2"). Sprinkle powdered sugar over top. opti Powdered sugar Recipe by: Hershey add * 2 slightly beaten egg whites may be substituted Heat oven to 350^. About 4 dozen bars. Pour batter into prepared pan. stir in cocoa and vanilla. Hershey's Light Chocolate Brownies Yield: 1 Serving 6 TLight corn oil spread. Add egg substitute.Lightly spray 8" square baking pan with light vegetable cooking spray. Pan recipe: Spread batter in greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Add sugar.Cool in pan on wire rack.228 6 dozen cookies. * 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 . por Applesauce 1 cSugar 1/2 cHershey's cocoa 1 tVanilla extract 1/2 cEgg substitute. cut into bars. Bake 25 minutes or until edges begin to pull away from sides of pan.In medium saucepan over low heat. Bake at 375' for 20 minutes or until lightly browned. stir until well blended.Remove from heat.
Gradually beat in flour mixture. Refrigerate. salt and baking soda on waxced paper. ==============Light CoCoa Frosting============= In small mixer bowl. Drop batter by rounded teaspoonsfuls onto baking sheets. vinegar and vanilla to mixture in sauce pan. In bowl. . Bake in 350F oven for 8-10 minutes or till golden.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. Spray two inch round pans with cooking spray. wisk until well blended. stir together 1 envelope dry whipped topping mix. Cook Time: Cholesterolper serving: 0 Heat oven to 350 degrees. Combine flour. Hilary Clinton's Chocolate Chip Cookies Yield: 1 Serving 1 1/2 cFlour 1/2 cSugar. Add dry ingredients. Pour evenly into pans. Beat on high speed of mixer about minutes or until soft peaks form. Cool cookies on sheets for 2 minutes. cocoa and baking soda. melt corn oil spread. Beat together shortening. Stir in rolled oats and then chocolate chips. vanilla extract. Add milk. vegetable 2 cOats. Brush baking sheets lightly with vegetable oil. Cool. Bake 20 minutes or until wooden pick inserted comes out clean. Makes 7 dozen . rolled. old fashioned 1 cSugar. brown. stir flour. stir in sugar.semisweet Preheat oven to 350F. Remove to wire racks to cool completely. granulated 1 t-Salt 1 tVanilla 1 tBaking soda 2Eggs 1 cShortening. Remove from heat. firmly packed 1package Chocolate chips. 1/2 Cup cold skim milk. Fill and frost top. Add eggs and beat till light and fluffy. 1 Tbsp Hershey's CoCoa and 1/2 tsp. sugars and vanilla in large bowl with electric mixer till creamy. stir. In saucepan.
nuts. baking powder. Shape rounded teaspoonfuls as desired. . 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. 2-3" logs. bake for 7-9 minutes or until set. In large bowl. melted 1/4 cWater 1/2 cSour milk 1 tVanilla Sift flour. balls with indentations. Add 1/2 cup dry ingredients and blend. Add dry ingredients and liquids alternately in small amounts. Cream shortening with sugar and honey until fluffy. Beat at medium speed until light and fluffy (2-3 minutes). combine all ingredients except flour and cocoa. blending after each addition. softened 1Egg yolk 1 tAlmond extract 1 1/2 cFlour 1/4 cUnsweetened cocoa Heat oven to 375F. melted almond bark. Bake in greased pan in moderate oven (350) for 40 to 50 minutes. separated 2 oz Chocolate. Place 1" apart on cookie sheets. candies. soda and salt together. beat thoroughly. colored sugars. Gradually add flour and cocoa until well mixed (2-3 minutes). etc. Decorate with melted chocolate chips. candied fruit. etc. Fold in stiffly beaten egg white. (1" balls. 1/2 cSugar 3/4 cButter. cool.230 Holiday Chocolate Butter Cookies Yield: 3 dozen. Add beaten yolk and chocolate. balls flattened.) or use cookie press. maraschino cherries.
Spread top of each cupcake with Chocolate Honey Glaze. gradually add honey. Spread on cupcakes. Remove from oven to wire rack.231 Honey Chocolate Cupcakes Dessert. 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------. combine flour. assorted small candies or candy sprinkles. Birthday Cupcakes-Decorate with ready-to-spread frosting. vanilla and milk. Spoon batter into 12 paper-lined or greased muffin cups. cocoa. mixing until well blended. ----. Honey Make Mine Chocolate Sauce Dessert Yield: 1 1/4 cups . if desired. decorator frosting in tubes.Chocolate Honey Glaze ----In a small saucepan. Add 1/4 cup honey. Holiday. baking soda and salt. set aside. Gradually add flour mixture. or until toothpick inserted in center comes out clean. stirring until well blended.Procedure ----In a small bowl. Using electric mixer beat butter until light. Bake at 350°F for 20 to 25 minutes. Let cool in pan for 5 minutes. melt 1/2 cup semi-sweet chocolate chips over low heat. beating until light and creamy. filling each 3/4 full. remove from pan to wire rack to cool completely. Beat in egg. remove from heat.
do not boil. Stir together until completely melted and smooth. in a double boiler combine the milk chocolate.Al Martin Yield: 1 Serving 2 oz (or 3 oz) milk chocolate 1 tButter 1/4 tVanilla 1 c1/2 and 1/2 or CREAM For each cup. 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.232 1/4 choney 1 csemi-sweet chocolate chips 2 Tbutter or margarine 1 tvanilla In a medium bowl. Pour into a jar.Then add the half and half or cream slowly. mix well.Use 1/3 Cup of mixture per cup . Cover with waxed paper and microwave on HIGH (100%) 1 minute and stir. Microwave 1 to 1-1/2 minutes longer. Makes 1 serving. Hot Chocolate . Cover with a lid. combine all ingredients. incorporating it gradually as it heats. Keep refrigerated.butter and vanilla. Serve over a handful of minature marshmallows and garnish with a dash of nutmeg.
Impossible Chocolate Cream Pie Yield: 1 Pie 1 cMilk 1/4 cMargarine. melted *** Or any other coffee-flavored liqueur Mix all ingredients except chocolate topping in a mixer. Pour into a greased 9-inch pie plate.233 of boiling water.*** 1 tVanilla extract 1/2 tAlmond extract ---------------------CHOCOLATE TOPPING-------------------------Sour cream.** 2 TKahula. softened 1 tVanilla 2Eggs 2 oz Melted unsweetened chocolate Cooled. Cool 5 minutes. * 3/4 cSugar 2/3 cBisquick baking mix 2Eggs 2Semisweet chocolate. CHOCOLATE TOPPING: Combine first 3 2Cream cheese packages. Chill 3 hours before serving. 8-oz carton oz Semisweet chocolate square tb Sugar tb Kahula. beat at HIGH speed 2 minutes. scraping bowl often. 1 cSugar 1/2 cBisquick mix . carefully spread chocolate topping on top of cheesecake. cubed and softened ** 2 1-oz squares. Impossible Chocolate Cheesecake Yield: One 9-inch pie. *** ts Vanilla extract * 8-oz packages. Bake at 350^ for 25 minutes or until puffed with a dry center.
234 Heat oven to 350 F. Bake until no indention remains when lightly touched in center. pour into pie plate. about 30 minutes.Grease pie plate.Cover and blend on high 1 minute. Irish Cream and Chocolate Cheesecake Yield: 6 Servings 1 2/3 cCrushed chocolate wafers . separated 1/3 cIrish cream liquer 1 lb Cream cheese 1/2 cGranulated sugar 4 oz Semisweet chocolate .Put everything in blender for 1 min. 9 x 1 1/4".(200 gr package) 1/3 Melted Filling 2Envelopes unflavored gelatin 1/4 tSalt 1 TInstant coffee granules 2 cMilk 4Eggs.Cool completely. Pour into plate.Place all ingredients in blender container. 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.Top with sweetened whipped cream if desired.Cool completly and top with whipped cream.Bake for 30 minutes until tests done with knife.
replacing the water once.Scoop out the flesh and reserve for Let soak for about 4 hours or overnight. . stirring const Meanwhile. cut Put all but 1/4 c. Add water to cove Drain and repeat the process. coffee and milk. combine wafers and butter. Cut each shell in half. where they are made from the local J Line a baking sheet with wax paper. In bowl.235 This can be made a day ahead. of the chocolate and the oil in the top of a double boi (Store in an airtight container for up to 3 months.plus extra for rol 2 TFresh lemon juice 5 oz Bittersweet . CRUST. cook gelatin. 3Oranges 2 cSugar. Press into 13 x 9 inch glass FILLING.In saucepan.When oranges are cool enough to handle.) Jack Daniel's Chocolate Ice Cream .Beat Transfer 1-1/2 cups of coffee mixture to small bowl and fold in chocolate. Use knife to swirl chocolate through Israeli Chocolate-Coated Orange Peels Yield: About 80 candies. Scrub oranges well. salt. . Set aside. place in a large heavy saucepan. Using large spoon. Let cool. and it freezes well too.chocolate. melt chocolate in double boiler over hot water. and cut in half. alternately spoon two mixtures over chocolate crust.finely chopped Not unsweetened 2 tVegetable oil "I first tasted these peels in Israel.
stirring constantly. Stir in whiskey and chill. Beat well with a wooden spoon 2 minutes or 1 minute if using an electric mixer. Bake in preheated oven 1-1/4 hours or . pour into an ice cream maker. Remove vanilla bean and add a small amount of cream to the yolks. milk and vanilla bean in small saucepan over medium heat and bring to boil. Generously grease a 5-cup fluted or plain tube pan and dust lightly with flour. Stir into cream mixture and strain once more. baking powder and Mixed Spice into a bowl. superfine sugar and eggs.Slowly add yolks to remianing cream. Blend cocoa powder with hot water and add to flour mixture. Immediately remove from heat and cool slightly. broken . Sift flour. Place cream. stirring briskly. Melt chocolate over hot water in the top half of a double boiler or in the microwave.in pieces Whipped cream Preheat oven to 325'F. Strain through cheesecloth or a fine sieve. Turn mixture into prepared pan.236 Yield: 999 Servings 7Large Egg Yolks 1 cSugar 1 cHeavy Cream 2 cCold Milk 1Vanilla Bean. When well chilled. split 6 oz Chocolate chips 1/2 cJack Daniel's Whiskey Combine egg yolks and sugar in small bowl until smooth and lemon colored.). Jamaican Chocolate Cake Yield: 12 Servings 1 1/2 cSelf-rising flour 1 1/2 tBaking powder 1 tMixed Spice 3/4 cMargarine. (165'C. Add margarine.Makes about 1 1/2 quarts. softened 3/4 cSuperfine sugar 3Eggs 2 TUnsweetened cocoa powder 2 THot water 1/2 cGranulated sugar 2/3 cWater 2Cinnamon sticks (2") 1/4 cDark rum 2 TSlivered almonds 6 oz Semisweet chocolate.
Jeff's Chocolate Cream Cheese Frosting Yield: 1 Serving 8 oz Cream cheese. softened 4 oz Butter. Combine granulated sugar and 2/3 cup water in a saucepan. spreading to give a smooth even coating. to a spreadable consistency. Place cake on a plate. Melt chocolate. Carefully turn out cake onto a wire rack and cool. and cream as needed. The exact measurements for the dry stuff is unimportant. Remove from heat. Add cinnamon and heat gently. Stud top of cake with almonds. or milk the cheese and butter in your mixer. 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 . Beat well to get all the lumps out. Continue adding sugar. softened 1 cCocoa powder 4 cPowdered sugar 2Cream. Sift or stir 1 cup of the sugar with the cocoa powder and mix into the cheese and butter. stirring to dissolve sugar. for a more bittersweet flavor. Boil 5 minutes. all the time!-). Spoon syrup over cake and let stand 2 hours. Pipe (with a pastry bag) whipped cream around bottom of cake. add rum and discard cinnamon. Let stand several hours. carefully spooon over cake. Sometimes (OK. Add some cream if the stuff gets too dry.237 until well risen and cake begins to shrink from edges of pan.
the layers will not stack well. 9" cake pans. or until a straw comes out clean. Set aside in 'fridge' (covered. After 1 hour in 'fridge'. baking soda. slowly mix in buttermilk mixture.) III.After they are cooled.Bake about 35 minutes. Line bottoms with greased wax paper. Note: The cakes must be well-chilled before assembly. 1/3 the filling. Put remaining frosting on sides. and freeze immediately. beat until stiff.) Wrap each layer in wax paper or plastic wrap. Chill two hours before serving. Construction: Build layers from the bottom up as follows: Cake. cool.Add cooled chocolate mixture. Chocolate Sour Cream Frosting: Melt remaining (1/2 c) butter. 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 . gradually adding 3/4 c 10x sugar until stiff. Add the eggs one at a time until thick.If the cake tops rose during baking. Sour Cream Filling: Beat 3/4 c heavy cream.Add 1/2 c 10x sugar and remaining (1/2 c) cocoa. Mix in buttermilk and coffee (dissolve coffee in an equal amount of hot water first. add remaining (1 1/2 c) x sugar until soft peaks form. II.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. split each in half (see note at bottom.) Cream 1 1/2 c butter with the sugar until light and fluffy.The Cake: Preheat oven to 350 degrees F.Beat 'til well blended. Remove to racks to cool. baking powder and cinnamon. put in 'fridge'. Gently fold in 3/4 c sour cream.Stir with a wire whisk over low heat until smooth. but *before* splitting into layers. Repeat above twice. Sift together flour.Beating on low speed. 3/4 c cocoa. Beat remaining (1 1/2 c) heavy cream.You will need to slice the excess off *after* chilling. Fold in remaining (3/4 c) sour cream. cake. for total of six layers.Grease 3 round. 2/3 c frosting. or they will disintegrate under their own weight during assembly. IV.
Bake in 325 degree oven for one hour and fifteen minutes.German sweet chocolate 1/4 cWater 3/4 cMilk 1 tVanilla 1/2 tAlmond extract. softened 1 lb Granulated sugar 1 cSour cream 7lg Whole eggs 1/2 cKahlua 4 oz Good-quality milk ch ocolate. My daughter. Bake the cheesecake until the center is . Add the milk chocolate mixture back into the cheesecake mixture and stir until completely blended. . This cake really doesn't need a frosting. then slowly whisk in a little of the cheesecake mixture. add the eggs in 3 parts. Lisa. and sour cream. To bake the cheesecake:Preheat the oven to 300 F. whisking them together. Stir in flavorings. Add eggs. Blend well. Then loosen around with silver knife.In another medium-size bowl place the melted milk chocolate. Add flour mixture alternately with milk to creamed mixture in electric mixer. one at a time. filled halfway with water).239 . Cool and set aside. and I developed this recipe. Kahlua Milk Chocolate Cheesecake Yield: 10 Servings ---cheesecake :--1 lb Cream cheese. whisking constantly to create a smooth mixture.such as godiv. 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.Once the cream cheese mixture is softened and lump free. baking powder and salt with a fork. Cream butter and sugar in large bowl of electri mixer. but you might want to dust on a little powdered sugar. Cool pan on cake rack for 20 minutes.In a medium-size bowl combine the eggs and Kahlua. In separate bowl. sugar. opt. Stir chocolate in 1/4 cup water over low heat until melted. Cool another 30 minutes before removing from cake pan. creaming well after each egg. Another popular item when I was catering. scraping down the sides of the bowl often.Butter a round springform pan.Pour the mixture into the teflon pan and place in a water bath (a pan holding the cheesecake pan. Add melted chocolate. scraping down the sides of the bowl after each addition. Pour into greased and floured Bundt or tube pan. blend flour.
combine all but the optional ingredients and melt them in the top of a double boiler until the chocolate melts. smooth the top. starting from the center and working out.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. about 1 1/2 hours. decorate the top with crushed peanuts and white and dark chocolate shavings before serving. For the topping. and melted butted. Cool slightly. 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. whip the cream cheese until fluffy. Remove from the water bath and let the cake cool completely. Spread the mixture on the cooled peanut butter pie. peanut butter.Take the cheesecake out of the refrigerator and pour the milk chocolate crust on top. If desired. Whip the cream and vanilla until firm. Slowly mix in the sugar. pressing evenly ont the bottom and sides. Blend 1/3 cup of the whipped cream into the peanut butter mixture. To serve: When ready to serve. Chill or freeze until ready to serve. Then chill in the refrigerator. and fold in the hazelnuts and cornflakes. remove the cheesecake from the refrigerator and take it out of the springform pan. and chill in the freezer for at least 20 minutes. . Fill the pie shell. crush the wafers and pat the crumbs into a greased 9" pie pan. For the filling.240 solid. To prepare the hazelnut crust:In a double boiler melt the milk chocolate and butter and stir until completely dissolved. Fold this mixture into the remaining whipped cream until totally blended.Remove from the heat. Place back in the refrigerator and allow to set overnight.
While the yolks are beating. This mousse can be poured into small individual serving dishes or into 1 larger dessert dish. 4. add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. light texture. until the whites start to stiffen. (Chilling it overnight intensifies the flavor. then fill it with the mousse. Remove from the freezer and let it sit in the refrigerator overnight before serving. Chill for 4 hours. divided 2Eggs 1/4 tSalt 2 tVanilla extract 1 cFlour. When it is fully incorporated.Separate 4 of the eggs and set the whites aside. preferably by hand. Working quickly. Beat until eggs are thick and lemon colored. 2. VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe.) The mousse may be frozen for up to 2 weeks. add the liqueur and vanilla. then fold in the whites until just blended. 5. Marbled Double Chocolate Cheesecake Squares Yield: 20 Servings 1/2 cButter. softened 1 cSugar. then pipe whipped cream on top. While the chocolate cools. whip the cream until it forms medium-stiff peaks.241 Kit's Chocolate Mousse Yield: 12 Servings 18 oz Semisweet chocolate 2 cHeavy cream. Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer. softened 16 oz Cream cheese. Sprinkle on the confectioners' sugar and beat until you have firm peaks. around 5 minutes. well chilled 6Egg 2 TConfectioner's sugar 2 TCreme de cacao 1 TVanilla extract Melt the chocolate over hot water. then add the remaining cream. Stir until smooth. 3. place the 4 egg whites in a clean copper or stainless steel bowl and whisk. Do not overbeat or the mousse will lose some of its smooth. Chill at least 4 hours before serving. Let it cool until only warm. all purpose .
Stir together flour and cocoa. Note: Get creative with the toppings so it really looks like pizza.Stir melted chocolate into remaining flavored batter. Beat cream cheese and remaining 1/2 cup sugar until smooth. Maui Chocolate Pizza Yield: 12 Servings 12 oz Semi or bittersweet . gently swirl with knife or spatula for marbled effect. beat butter. lift from pan using foil edges. 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. Line 8 or 9 inch square baking pan with foil.Gently pour vanilla batter.To serve. Press dough onto bottom of prepared pan. extending edges over side of pan. melted Recipe by: Unknown Heat oven to 350 degrees F. gradually add butter to mixture. cut into squares.Coll completely in pan on wire rackl refrigerate. stirring until well blended.krispies 1 cChopped macadamia nuts Red candy. . I somet pepper) and what ever I can find. Garnish as desired. In seperate bowl. In a small mixing bowl. 1/4 cup at a time.red jelly rings. Bake to 40 minutes or until cheesecake is firm and top is slightly puffed. Melt the remaining white chocolate and drizzle it all over. set aside. mix 1 cup batter with topping. 1/2 cup sugar and salt until smooth. This will kind of look like melted cheese. Add eggs and vanilla.chocolat e 12 oz White (or "almond bark") .242 1/2 cHershey's chocolate topping 1/4 cHershey cocoa 1/4 cSemi-sweet chips. Spread this on a pizza pan or round serving platter. such as . over flavored batter. blend well. Pour 1 cup of topping-flavored batter over dough.Drop tablespoons of reserved flavored batter over top. It should be thin and evenly spread.Top with the red jelly candies. beating until soft dough is formed.chocolate 2 cCocoa krispies or rice . About 20 squares.
Cut into slices while still warm and return to the oven for another 5-10 minutes. packed 3 THalf and half or light cream 3 TButter or regular margarine .cold water 1 1/2 tVanilla extract fluffy .. Mixture should be very thick and sticky. oil and eggs. mix together the sugar. vanilla and almond extracts. 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. or until slices are light brown. sifted 1/3 cCocoa.) Mayonnaise Chocolate Cake Yield: 16 Servings 3 cFlour. Shape into two loaves and place on either side of a cookie sheet. baking 3 tBaking soda 1/2 tSalt 1 1/2 cMayonnaise or salad dressing 1 1/2 cSugar 1 1/2 c. except to us! . 1 cBrown sugar. unbleached. Bake at 325F for 30-35 minutes and then remove from oven. and mix well. Add the sifted flour..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.chocolate frosting. Add the walnuts and the chocolate chips.
cocoa powder.Add 2/3 cup boiling water.Boil 1 minute. place 1/3 cup of the cocoa mix in a mug.Beat with electric mixer at medium speed until blended. and butter in a saucepan.loses sweetness when heated. For cocoa mix. baking soda and salt. 1/2 fat Mile-High Chocolate Cake . light cream. semisweet 1/2 tVanilla extract Sift together flour.Cover and store in a cool. 4 g total fat. Remove from heat. 4 mg cholesterol. in a storage container combine dry milk powder. 120 mg sodium. sugar substitute and cinnamon. . beating until well blended. Add dry ingredients to mayonnaise mixutre. 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 . set aside. each 8 oz.244 1/3 cChocolate chips. 14 g carbohydrate. stir to mix. FLUFFY CHOCOLATE FROSTING: Combine brown sugar. For each serving.Pour batter into greased 13 x 9 x 2-inch baking pan.Beat with electric mixer at high speed until of a spreading consistency. Bake in preheated 350 degree F. serving 113 calories. 2 g saturated fat. stirring constantly. oven 40 minutes or until cake tests done.Gradually beat in cold water and vanilla. about 2 minutes. Stir in chocolate chips and vanilla. Cut in squares.Makes 9 servings.Cook over medium heat. cocoa. 413 mg potassium milk exchange. 8 g protein. Cool in pan on rack. until mixture comes to a boil.Mix well. dry place up to 8 weeks.Frost with Fluffy Chocolate Frosting.Combine mayonnaise and sugar in a mixing bowl.
Blend until smooth. sifted 1Egg white. using an electric mixer set on medium speed. Make a well in the center and add egg white. Cool in pans on racks for 10 minutes. cool to room temperature.Add flour alternately with the buttermilk to creamed mixture beating well after each addition.Add eggs.245 Yield: 16 Servings 1/2 cCocoa. Pour batter into 3 greased and wax paper lined 8-inch round cake pans. Place over hot water. and chocolate in the top of a double boiler. unbleached. Bake in a preheated 350 degree F. COCOA ICING: Combine butter. using an electric mixer set at medium speed. hot water and baking soda in a small bowl. oven for 25 minutes or until cakes test done. place one cake layer on serving plate.Remove from heat. Spread with Cocoa Icing. and lemon juice. stir until melted.Cream the shoretening and sugar together in a mixing bowl. vanila. Beat in vanilla and cocoa mixture. cool completely on racks. until light and fluffy. large 1 tVanilla extract 1 tLemon juice 3 TMilk Combine cocoa. large 2 tVanilla extract 2 1/2 cFlour. one at a time. To assemble cake. Top with third cake layer and frost sides and top with remaining frosting. Top with second cake layer and spread a layer of frosting.Let stand while mixing other ingredients. beating well after each addition. Add milk to make frosting of a spreading consistency. Pour in the chocolate mixture.hot water 2 tBaking soda 1/2 cVegetable shortening 2 cSugar 2Eggs. Sift confectioners' sugar into a large mixing bowl. sifted 1 cButtermilk ---cocoa frosting--1/2 cButter or regular margarine 1 oz Baking chocolate 1 lb Confectioners' sugar. baking 1/2 c. Remove from pans. 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 .
Cool.Bake 20 minutes or until set. refrigerate. mix well. press equal portions on bottom of prepared cups. Paper-line or spray with cooking spray~* 30 muffin cups. sugar. Refrigerate leftovers. Store in an airtight container for up to two weeks. In small saucepan over low heat. melted 2 cHershey's mini chips semi-s 24 oz Cream cheese.Freeze 15 minutes. Make 2 1/2 dozen. ~* If cooking spray is used. stirring constantly. cocoa and butter.Add eggs and vanilla. beat cheese until fluffy. MINI CHIP CHEESECAKES:Omit melted chips .proceed as above. 3-8o 1cn Eagle brand sweetened .Gradually beat in sweetened condensed milk and melted chips until smooth. In a large. Cool completely.In large mixer bowl. roasting pan. pour over popcorn toss well to coat. 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. cool baked cheesecakes.conde 3Eggs 2 tVanilla Heat oven to 300^.246 Chips In a large. Mocha Chocolate Cheesecake . greased. corn syrup and butter. Spoon batter into cups. Cook over medium heat until mixture boils. Bake in a preheated 300 degree oven for 45 minutes stirring frequently. Makes about 14 cups. heavy saucepan combine chocolate chips. Stir together crumbs. Top with remaining chips. softened. melt 1 C. remove with narrow spatula. chips. combine popcorn and nuts.
melted ** 4 tInstant coffee 16 oz Cream cheese. Preheat oven to 450. Melt chocolate over low heat. vanilla and cream to the cheese mixture and beat until thoroughly blended. Dissolve coffee in 2 tablespoons hot water.Remove from heat and cool slightly.Chill until firm (about 2 hours). sprinkle gelatin on top Fold in whipped cream and remaining 1 cup of little bits chocolate chips. melted chocolate. unflavored gelatin 14 oz Sweetened condensed milk 1 cChocolate chips * * Cholcolate chips should be the Little Bits chocolate Chips and they a In large bowl.Beat in eggs and flour. Run knife around Makes 1 9-inch Cheesecake .247 Yield: 1 Serving 1Graham cracker pie crust.9 inch 8 oz Semisweet chocolate 24 oz Cream cheese.Add the coffee. combine grham cracker crumbs. 1 cup little bits chocolate ch In small saucepan. Pour into prepared pan. softened 2 cHeavy cream.Remove from oven and cool. Cream cheese and sugar together until light and fluffy.Bake for 12 minutes.Cool crust and grease sides of pan.Turn off the heat. Mocha Chocolate Chip Cheesecake Yield: 10 Servings 2 1/4 cGraham cracker crumbs 2 1/3 cButter. 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.Pour mixture over crust. combine milk and instant coffee. whipped 12 oz Seimi sweet choc. . turn oven down to 300 and bake for one hour. crack the door open and leave the cake in the oven for another hour.chips * 1/2 cMilk 1Env.
baking powder. stir together flour.Stir in the chocolate chips. Combine cereal and milk in large bowl and let stand 2 minutes. Spoon batter in muffin cups. or until cereal softens.Mix thoroughly. 2. stirring only once until combined and evenly moist. or when the tops are lightly browned.salt. mixing well after each addition. salt & cream of tartar.Bake in a preheated 350F oven for 20 to 25 minutes. 7.Beat well. Bake for 25 minutes or until muffins are lightly browned.Add the tofu. 3.Add the flour a cup at a time. mashed 2 tBaking powder 1/2 tSalt 1/2 tCream of tartar 3/4 cWater 1 cChocolate chips 2 cAll purpose flour Cream together the shortening & brown sugar. 6. cocoa powder and sugar. Add egg or substitute and oil to cereal.Slowly blend in the water. Line 12 muffinpans with paper liners or spray with Pam.Mix in the baking powder. In a medium bowl. Muffins ( Chocolate Chip ) Yield: 12 Muffins 3 TShortening 3/4 cBrown sugar 1 oz Tofu. 4. Add flourmix. Spoon batter into oiled muffin tins. mashed(1 banana ) Preheat oven to 400 F. Stir in banana. . 5.248 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.
salt and sugar. stirring constantly. Nutter Butter Chocolate-Peanut Butter Pie Yield: 8 Servings ---CRUST--14Nutter Butter peanut . chocolate chips and butter and melt over low heat. beaten 1/3 cShortening.crushed 3 TButter.Water. creamy /3 cSugar.Add the egg.butter sandwich cookies. shortening. divided /3 cPeanut butter. whipped . semi-sweet tb Corn syrup.Blend until just moistened. sprinkle with remaining chocolate chips and bake for about 20 minutes. divided tb .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. baking powder. + 2 Tbsp /4 c Peanuts. melted --------------------------FILLING------------------------------/3 cChocolate chips. Sifr together the flour. chopped Egg whites ts Vanilla cHeavy cream. . melted 1/2 cMilk 1/2 cSour cream 3/4 cChopped walnuts 1/2 cChocolate chips Preheat the oven to 400 degrees F. Combine the boiling water. light. milk. sour cream and melted chocolate mixture.Fill paper lined muffin tins full with batter.Fold in the walnuts.Set aside.
CHILL UNTIL SET. 3 Tbsp corn syrup. Cook over simmering water until the chocolate melts and the mixture is smooth. . Fold the egg white mixture into the whipped cream. blend until just mixed.Top with the remaining filling. Press into bottom and up sides of a 9" pie plate. and 3 Tbsp water in a 2 quart saucepan. Beat the egg whites until foamy. 1/3 cup sugar. using an electric mixer at high speed. Combine the chocolate chips. COOL. stirring constantly until the sugar is dissolved and the mixture is well blended. Pull a knife across the lines at 1 inch intervals. add marshmallows. Then fold in the peanut butter mixture. Meanwhile combine the peanut butter. beating well after each addition. Gradually add 2 Tbsp sugar. 1 Tbsp at a time. Pour half of the peanut butter mixture into the crust. FREEZE UNTIL FIRM.Remove from the freezer 10 minutes before serving. 1 Tbsp corn syrup and 1 Tbsp water in the top of a double boiler. glossy peaks form when the beaters are slowly lifted. Cook over medium heat. 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. Beat in the vanilla and continue beating until stiff. Drizzle the remaining chocolate in parallel lines over the filling.250 Prepare the crust by combining cookies and butter. Wrap securely in aluminum foil. Return to the freezer and CONTINUE FREEZING 8 HOURS OR OVERNIGHT. Add the remaining ingrediants except the marshmallows. Drizzle half of the chocolate mixture over the filling. Pour into a bowl and stir in the peanuts. Bake for -20 min. Remove from heat and COOL WELL.
whipped cream--1 cHeavy whipping cream 2 TSugar 1 tVanilla extract Sift the cake flour. baking 1 TInstant coffee 1 1/3 tBaking soda 3/4 tSalt 2/3 cVegetable shortening 1 cButtermilk 1 tVanilla extract 2Eggs. butter and salt.Beat with an electric mixer. instant coffee. 2/3 c of the buttermilk and vanilla. cocoa. Beat.Add Mint-Chocolate chips.Bake in a 350 degree F preheated oven for 30 minutes or until cakes test done.Pour batter into 2 greased 8-inch round cake pans.Bring to a FULL ROLLING BOIL over medium heat. about 2 hours. (1 jar) 1 1/2 cSugar 2/3 cEvaporated Milk 1/4 cButter 1/4 tSalt 1 1/2 cMint-Chocolate Chips.Remove from heat. sugar.Chill until firm. sifted 1 1/4 cSugar 1/3 cCocoa. set on medium speed. Old World Chocolate Cake Yield: 12 Servings 1 1/2 cCake flour. at medium speed. stir until chips are melted and mixture is smooth. sugar.Cool in pans on racks for 10 . combine marshmallow cream.Add nuts and vanilla extract. stirring constantly. for 2 more minutes.Add remaining 1/3 c of buttermilk and eggs. baking soda and salt together in a large mixing bowl.Add the shortening. for 2 minutes. large sweetened . evaporated milk.Nestles 1/2 cChopped Nuts 1 tVanilla Extract In heavy gauge saucepan. Pour into foil-lined 8-inch square pan.251 Nutty Chocolate Mint Fudge Yield: 12 Servings 7 oz Marshmallow Cream. Cut into 1-inch squares.
Top with second cake layer. Beat with electric mixer. at high speed.) 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 .DO NOT overbeat.252 minutes. peanut butter. pkg. Remove from pans.) NESTLÉ® .Place one cake layer on serving palte. Cool on baking sheets for 4 minutes. Combine flour and baking soda in small bowl.TOLL HOUSE® Milk Chocolate . (If you do. remove to wire racks to cool completely.Place cream. Refrigerate until serving time. and completely cool.5-oz. sugar. Gradually beat in flour mixture. Bake for 8 to 10 minutes or until edges are set but centers are still soft. Beat in egg. Spread with Sweetened Whipped Cream. Comments: Everyone will love this classic cookie combination of peanut butter and chocolate! . and vanilla in chilled bowl. Stir in morsels. softened 1/2 ccreamy or chunky peanut . SWEETENED WHIPPED CREAM: Chill mixing bowl and beaters.or margarine. Drop dough by rounded tablespoon onto ungreased baking sheets. Beat butter. granulated sugar.butter 1/2 cgranulated sugar 1/2 cpacked brown sugar 1 tvanilla extract 1large egg 1 3/4 c(11.Morsels Granulated sugar Preheat oven to 375° F. you will have butter. until soft peaks form and mixture is of a spreading consistency. Frost cake with remaining Sweetened Whipped Cream. Press down slightly with bottom of glass dipped in granulated sugar. 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
Add corn syrup. blend thoroughly. Place 1 marshmallow on flat side of 1 chocolate cookie. In large mixer bowl. Repeat with remaining marshmallows and cookies. Remove 1 /4 cups batter and place in a small bowl.256 Yield: 24 Servings 1/2 cReese's peanut butter chips 3 TPlus 1/2 cButter or margarine softened . Bake 10-11 minutes or until set. with wooden spoon. Cool slightly. cool slightly. melted Additional sugar 24lg Marshamllows Recipe by: unknown Heat oven to 350'F. beat remaining /2 cup softened butter and 1 cup sugar until light and fluffy. egg and vanilla. pressing down slightly. Roll both doughs into 1" balls. Place on ungreased cookie sheet. blending well. melt peanut butter chips and 3 tablespoons softened butter. remove from cookie sheet to wire rack. In small saucepan over very low heat. divided 1/4 cLight corn syrup 1Egg 1 tVanilla extract 2 cPlus 2 TAll-purpose flour.and divided 1 1/4 cSugar. Refrigerate both batters 5-10 minutes or until firm enough to handle. Serve immediately. stir in remaining 2 tablespoons flour and peanut butter chip mixture. Blend cocoa. Cool completely. divided 2 tBaking soda 1/4 tSalt 1/2 cHershey's cocoa 5 TButter or margarine. Makes about 2 dozen sandwich cookies. Peanut Butter Chocolate Rice Krispie Treats Yield: 1 Serving 2 cSugar . remaining 1/4 cup sugar and melted butter into remaining batter. baking soda and salt. add to butter mixture. Microwave at MEDIUM (50%) 10 seconds or until marshmallow is softened. place a peanut butter cookie over marshmallow. Combine 2 cups flour. Remove from heat. roll in additional sugar.
Makes 4-1/2 dozen cookies. Cool 1 minute on cookie sheet. Beat butters and sugar until fluffy. Bake -9 minutes for a chewy cookie. remove to wire rack. . Press morsels into bar mixture lightly with spoon. store tightly covered. Beat in egg and vanilla. Mix quickly and thoroughly. stirring until well blended. Sprinkle butterscotch and chocolate morsels over top. cut into bars and store at room temperature. Stir in oats and chocolate chips. cool. Add combined flour.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.Spread in a greased 9x12x2 inch pan.When cool.Add peanut butter and cook. 10-11 minutes for a crisp cookie.chips (12 oz) Heat oven to 375'F. Peanut Butter Oatmeal Chocolate Chip Cookies Yield: 52 Servings 1/2 cButter 2 TButter 1/2 cPeanut butter 2 TPeanut butter 3/4 cFirmly packed brown sugar 1/2 cGranulated sugar 1Egg 1 tVanilla 1 1/2 cAll-purpose flour 1 tBaking soda 1 tSalt (opt) 3 cOld-fashioned oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet.Remove from heat and pour hot mixture over cereal. mix well. uncooked 1package Semisweet chocolate . baking soda and salt.
egg. and peanut butter until soft and fluffy. and vanilla.semisweet Preheat oven to 375'F. Stir in sugars.sifted 1/2 tBaking soda 1/2 cPecans. Mix butter.chopped 1package . fold in pecans and chocolate pieces.258 Peanut-Pecan Chocolate Chip Cookies Yield: 48 Servings 1/4 lb Butter 1/4 cVegetable shortening 2 TPeanut butter 1/2 cSugar 1/2 cBrown sugar. oz. .Flavor NESTLÉ NESQUIK Syrup 3/4 cpacked brown sugar 2 tvanilla extract Powdered sugar Preheat oven to 350° F. Peanutty Chocolate Bread Pudding Dessert Yield: 15 Servings 10 cFrench bread cubes 1 c(6 oz. Drop by teaspoons on ungreased cookie sheets about 2" apart.HOUSE Peanut Butter .) NESTLÉ TOLL . stir in dry ingredients.Chocolate pieces. Cool cookies for 5 minutes on cookie sheet before removing them and cooling them on a rack.all-purpose.) Chocolate . shortening. Grease 13 x 9-inch baking dish.& Milk Chocolate Morsels 4large eggs 3 1/2 cmilk 1bottle (22 fl. or until edges of cookies are lightly browned.firmly packed 1Egg 1 tVanilla 1 3/4 cFlour. Bake in a preheated oven for 8-10 minutes.
Serve with warm chocolate sauce.259 Place bread cubes in prepared baking dish. Stir in milk.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. Pecan-chocolate Chip Pie Yield: 6 Servings ---DOUGH--1/2 lb Butter 1/2 lb Cream cheese . Place in 250 oven bake until brown. Chocolate sauce. 45-60 minutes. sugar and vanilla extract. Pears Au Chocolat Yield: 4 Servings 4Large or 8 small 1/2's . Beat egg whites with 6 tbs sugar until stiff and spread over pears. boil juice and sugar 5 minutes until sugar is melted. Add liquor and pour hot sauce around edge of pears. Remove and cool slowly but dont chill.dark sweet 2Egg yolks 2 TRum or Sherry Place pear halfs in baking dish. Fill centers with cherries and almonds mixed together. pour over bread mixture. Melt in chocolate add yolks-beaten. Sprinkle morsels over bread. Beat eggs in large bowl. Bake for 60 to 65 minutes or until knife inserted near center comes out clean. Sprinkle with powdered sugar before serving. Cool slightly. Cook 3 minutes. Nesquik.
Petit Pain Au Chocolat Dessert Yield: 8 Servings 1pkg. Makes three 10-inch pies. Reduce speed to low and add the flour. In a mixing bowl combine eggs. broken into .25 oz. brown sugar and vanilla. CREAM CHEESE and vanilla together in a mixer or processor. Mix until just incorporated.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. beaten 1bar (2 oz.Butter) 1 cpowdered sugar 2 Thot water Preheat oven to 350° F.Chocolate . Remove from the oven and let the pie cool before serving.pieces 2 Tbutter or margarine (we . Place on the middle rack of a preheated 350F oven and bake until the center of the pie is set. (17. Grease 2 baking sheets.recommend LAND O LAKES® . Remove from heat and set aside. about 35 to 40 minutes. Freeze uncooked balls of dough or freeze dough in pie tins. molasses. Pour this filling into the pie crust and sprinkle with the chocolate chips.puff pastry sheets. Remove the dough.NESTLÉ . FOR FILLING: MIX PECANS AND BUTTER in a small saucepan over medium heat and cook until butter turns a golden color. Unfold one pastry sheet on lightly floured surface. divided 1large egg.HOUSE Milk Chocolate .) NESTLÉ TOLL . corn syrup. total) .Baking Bar. Roll out to make a . form into three balls and wrap in plastic wrap. Mix until smooth and then mix in the pecans and butter. thawed 1 c(6 oz. Chill one hour before using.TOLL HOUSE Semi-Sweet .) frozen .260 2 tVanilla 2 cFlour --------------------------FILLING------------------------------. Uncooked dough can be frozen up to two months.Morsels.
Add chocolate and blend. Cool on baking sheets for 2 minutes. Place 2 tablespoons morsels in center of each square. Add water. stir. measure. add sugar gradually. beating quickly and thoroughly Bake in two greased deep 9-inch layer pans in moderate oven (350 degrees F) 30 to 35 minutes. then add boiling water. then delicately drizzled with a sweet chocolate icing. and sift together three times. or until done. Add egg and egg yolks. Add flour alternately with milk. this recipe was submitted by Constance Ipema of Orland Park. unbeaten 3 oz Unsweetened chocolate. one at a time beating well after each.melted 3/4 cMilk 1 tVanilla 1/3 cBoiling water Sift flour once. and cream together until light and fluffy. if necessary. Microwave at additional 10. Brush edges lightly with beaten egg and fold squares to form triangles. Pineapple Chocolate Cake Yield: 1 Serving 2 1/3 cCake flour. For simple elegance in the morning or evening. a small amount at a time. Stir in sugar. Spread Pineapple Fluff Frosting (see recipe) between layers and on top . Comments: A finalist in the 2000 Share The Very Best Recipe Contest. IL. Add vanilla. adding additional water. Bake for 15 to 17 minutes or until puffed and golden. Press edges to seal. Repeat with remaining pastry sheet. Place on prepared baking sheet about 2 inches apart. Drizzle icing over pastries. stirring until smooth. beating after each addition until smooth. microwave-safe bowl on HIGH (100%) power for 30 seconds.261 10-inch square. add baking powder salt and soda. croissant lovers will enjoy this puff pastry filled with milk chocolate morsels and baked until golden brown.to 20-second intervals. Melt baking bar and butter in small. Brush top of each pastry with beaten egg. Cut into 4 squares. unbeaten 2Egg yolks. Cream butter thoroughly. stirring until icing is smooth. remove to wire racks to cool completely. sifted 2 1/4 tBaking Powder 3/4 tSalt 1/2 tSoda 2/3 cButter or shortening 1 1/4 cSugar 1Egg.
) 45 minutes. Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. set aside.nuts 2 tfinely shredded orange peel 1/2 csugar 2 Tall-purpose flour 6large egg yolks 1 1/2 cmilk 16-ounce package white . and baking soda. 8x8x2 inches.) 25 minutes. or until done. This cake may be baked as follows: bake about 2/3 of batter in greased pan. and 1 teaspoon almond extract.softened (no substitutes) 1recipe Caramelized Pistachio .shards (optional) Preheat oven to 350 degrees F. in slow oven ( 325 degrees F. set aside. baking powder.262 and sides of cake. .baking bars 1 1/2 tvanilla 1/2 talmond extract 1 cbutter. beat until fluffy. Stir together flour. beating on low to medium speed . . Double recipe for three 10-inch layers. 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. 1 teaspoon vanilla. or until done. Grease and lightly flour three 8x1-1/2-inch round baking pans. Add the 2 cups sugar. 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).
whisking constantly. Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean. Pour La France Chocolate Decadence . If desired.263 just until combined. Just before serving. Stir in 1/2 teaspoon hot water. reduce heat to low. cool to room temperature. place 1/3 cup sugar in a heavy 10-inch skillet. Pour batter into prepared pans. gently pull caramel mixture as thinly as possible. Thoroughly wash and dry beaters. set aside. stir until smooth. When sugar begins to melt. stirring as needed with a wooden spoon. Heat over medium-high heat until sugar begins to melt. Beat mixture with a wire whisk until combined. Bake in preheated oven 6 to 8 minutes or until lightly toasted. Cover surface with plastic wrap to prevent skin from forming. Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl. Let cool for 1 minute. Do not stir. beat egg whites until stiff peaks form (tips stand straight). Cook over medium heat until bubbly. Gradually beat hot milk into egg mixture with the wire whisk. coat foil with nonstick cooking spray. Add cooled baking bar mixture.Caramelized Pistachio Shards ----Preheat oven to 350 degrees F. Remove from heat. Meanwhile. add egg yolks. return entire mixture to saucepan. Cook for 2 minutes more or until sugar is melted and lightly golden. Remove cakes from pans and cool thoroughly on wire racks. 1-1/2 teaspoons vanilla. using a decorating bag fitted with a star tip. Sprinkle 1 tablespoon chopped pistachios onto prepared foil. Let stand for 1 minute. Cool in pans on wire racks for 10 minutes. Line a cookie sheet with aluminum foil. Serve immediately or cover and store cake in the refrigerator for up to 3 days. if desired. Spread between layers and over cake. Cook 2 minutes more. Let stand at room temperature for 30 minutes before serving. Break into pieces. lifting slightly as you pull. In a medium mixing bowl. pipe decorative lines along the edges and down the sides of the cake. Makes 12 servings. one-fourth at a time. Add white baking bars. Using two forks. Gently fold beaten egg whites into batter. beating on low speed after each addition until combined. store tightly covered. Remove pan from heat. Fold in the pistachio nuts and the orange peel. Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling. Remove from heat. Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy. and 1/2 teaspoon almond extract. Let cool thoroughly on foil. Immediately pour over nuts on hot baking sheet. top with Caramelized Pistachio Shards. ----. shaking skillet occasionally to heat sugar evenly. Transfer mixture to a bowl.
Cool slightly. spoon whipped cream on top of sliced Chocolate Decadence. Refrigerate until serving time. Melt chocolate in double boiler. The center of the mixture will feel firm and not liquidy when touched lightly. approximately 7 minutes. 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. Sift together flour and cocoa powder. not clean. (Thaw if frozen) Granulated sugar to taste 2 teaspoons liqueur such as Grand Marnier or Chambord or dry Marsala. Beat egg whites on high with sugar until very fluffy. melted chocolate. Put all ingredients in small saucepan. Cool and serve chilled. stirring constantly. Bake in preheated 325 degree oven 30 minutes. A toothpick inserted will come out covered with batter. Then top with a spoonful of Raspberry Sauce Raspberry Sauce 8 oz fresh or frozen raspberries. yogurt. sugar and flour. Bring to boil. Spray 9 x 9" baking pan with oil and wipe off excess. Carefully fold in chocolate mixture. Cool completely to room temperature before removing from pan.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. . vanilla extract. turn off heat and add oil. Cut into bars.Set aside to cool. To serve. and dry ingredients. Lower speed and continue beating until well incorporated. Mix until combined.Be careful not to overbake. When melted. Whip eggs with electric mixer until they reach full volume. Add applesauce. or use nonstick pan. Set aside.Pour batter in inch cake pan that has been greased and lined with wax paper or parchment paper.
CARNATION® Evaporated Milk 2 c(12-ounce package) NESTLÉ® .265 Pronto's Phyllo-Wrapped White Chocolate Cheesecake Yield: 12 Servings 1/2 lb White chocolate. Place on a baking shee Transfer to dessert plates and decorate with fruit purees. Quick Chocolate Fudge Sauce Dessert.Chocolate Morsels 2 tvanilla extract . Sauce Yield: 2 1/2 cups 1 1/2 c(12 fluid-ounce can) . until set and lightly br 6. 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. use a mixer on low speed and ble Set in a pan. adding more water if needed. Bake ina 350 F.NESTLÉ® . Brush each dessert with additional melted butter. oven.TOLL HOUSE® Semi-Sweet .
By hand. water and eggs together in a mixing bowl. Store remaining sauce tightly covered in refrigerator.Bake at 375 F for 8 minutes.266 Combine evaporated milk and morsels in medium. 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. Cook over low heat. Comments: Evaporated milk. Serve warm as a dipping sauce for fresh fruit or spoon over ice cream or cake. stirring frequently. sugars. Remove from heat. until morsels are melted. Raspberry Chocolate Swirl Cheesecake Yield: 1 Serving -----crust----- . Stir in raisins and chocolate chips. baking soda and salt. stir in flour. vanilla. heavy-duty saucepan. stir in vanilla extract. Drop by teaspoonfuls 1 1/2" apart on cookie sheets.
Add oil. Reduce oven temperature to 250 and continue baking for 55 minutes. 3/4 cup sugar and 1 teaspoon vanilla until smooth.Pour half of raspberry mixture into pan. Add eggs. stir together cocoa and remaining 1/4 cup sugar.Bake 10 minutes. Beat cream cheese. and sugar and stir in butter.Combine crumbs. at room temperature 1/4 cCocoa powder 1 TVegetable oil 2/3 cRed raspberry spread . beat until well-blended. divided 1 1/2 tVanilla.Add raspberry spread and flour to remaining cheese mixture and blend well. remaining 1/2 teaspoon vanilla and 1 1/2 cups cheese mixture.40 wafers) 1/4 cCocoa powder 1/4 cPowdered sugar 1/4 cUnsalted butter.and cooled 1 tvanilla 1 1/4 cwater . cocoa. .In small bowl. FILLING: Preheat oven to 425. Raspberry-Chocolate Cake Yield: 14 Servings 2 1/4 call-purpose flour 1 tbaking powder 3/4 tbaking soda 1/4 tsalt 2/3 cbutter (no substitutes).softened 1 3/4 csugar 2large eggs 3 oz unsweetened chocolate.(seedless) 3 TFlour Preheat oven to 350. blend well.Repeat with remaining mixture ending with chocolate dollops on top.Gently swirl with knife.267 1 1/4 cVanilla wafer crumbs (about . softened 1 cSugar.Bake -10 minutes and cool. melted . dollop with about half of chocolate mixture on top. Press mixture onto bottom of 9-inch springform pan. divided 3Eggs. melted -----filling----24 oz Cream cheese.
Place another cake layer. on serving plate. unbleached. Beat in chocolate and vanilla. If desired. beating well after each addition. Top with last cake layer. Comments: Impress your friends and family with this 4-layer decadent dessert at your next holiday gathering. Pour batter into the prepared pans. Add sugar. on top of frosting. Remove cakes from pans. cut side down.liqueur . cut side down. just until combined. set aside.Frosting 1 cfresh raspberries (optional) Preheat oven to 350 degree F. Cool cake layers in pans on wire racks for 10 minutes. Frost top and sides with all but 3/4 cup of the remaining frosting. Makes 14 servings. Cool cake layers thoroughly on racks. cut side up. Grease and lightly flour two 9x1-1/2-inch round baking pans. Place one cake layer. one at a time. Red Beet Chocolate Cake Yield: 16 Servings 1 3/4 cFlour. sifted 1 1/2 tBaking soda 1/2 tSalt 1 1/2 cSugar 3Eggs. beat until well-mixed. spread with half of the raspberry jam. Top with second cake layer. baking powder. Spread with about 2/3 cup Raspberry-Chocolate Frosting. beating on low speed after each addition. cut side up. Stir together flour. and salt in a mixing bowl. Add eggs. spread evenly. baking soda. garnish with raspberries. Bake in the preheated oven for 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. spread with remaining jam. large 1 cVegetable oil .or framboise (optional) 1/2 cseedless raspberry jam 1recipe Raspberry-Chocolate .268 3 Traspberry . Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the dry mixture and the water alternately to beaten mixture. Pipe remaining frosting on top of cake. set aside.
set aside. Drop by teaspoonfuls onto a greased cookie sheet. Bake in a preheated 350 degree F. Gradually beat in flour and baking soda. pureed 2 oz Unsweetened chocolate. eggs. Pour into greased 13 x 9 x 2-inch baking pan. * 1 tVanilla extract Confectioners' sugar. sifted *Melt and cool the 2 1-oz squares of baking chocolate. melted 3/4 cWhite chocolate.Beat with an electric mixer set at medium speed for 2 minutes. then mix in chocolate and nuts.chopped) 3/4 cMacadamia nuts. Beat in vanilla and eggs. (coarsely . and oil in a mixing bowl.chopped) PREHEAT OVEN TO 350F. beating well after each addition. Gradually add dry ingredients.269 1 1/2 cBeets. Rich Chocolate Caramels .Beat in the beets. sugar and salt together until light and fluffy. baking soda and salt. Cover and let stand overnight to improve flavor. oven for 25 minutes or until cake tests done. Cream butter. 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. cooled chocolate. Combine sugar. (coarsely . ++++ Sift together the flour. Sprinkle with confectioners' sugar. and vanilla. Bake 15 minutes. Cool in pan on rack.
the 1/2 cup powdered sugar. toasted & ground 1/2 cPowdered sugar. packed 1/2 cCorn syrup 1/2 cHalf-and-half 2Sq. ground almonds. until syrup reaches 248F on candy thermometer (firm-ball stage). and coffee liqueur. corn syrup. Quickly stir in butter and vanilla just until blended and butter melts. Pour into well-greased x8x2" pan. top each square with pecan half or almond slivers. Remove from heat. Reduce heat to moderate and continue cooking. Cool. . Rich Chocolate Pumpkin Truffles Yield: 48 Servings 2 1/2 cVanilla wafers. Makes about 1-1/2 pounds. Store in cool. dry place. and cinnamon. sifted 2 tCinnamon 6 oz Chocolate chips (semi-sweet) 1/2 cPumpkin (canned) 1/3 cCoffee liqueur 1/4 cPowdered sugar. cut in small squares.1 oz each 2 TButter or margarine cut . In medium bowl. Bring to boil. stirring to melt chocolate and dissolve sugar. Dust with remaining powdered sugar just before serving. Blend in chocolate. pumpkin. stirring occasionally.270 Yield: 1 Serving 1 cGranulated sugar 1 cBrown sugar. unsweetened chocolate . sifted *Note: Apple juice may be substituted for coffee liqueur if desired. Chill. combine vanilla wafer crumbs. half-and-half and chocolate in large heavy saucepan.in pieces 1 tVanilla Place sugars. Wrap individually in plastic wrap or foil. crushed 1 cAlmonds. If desired. Form into 1-inch balls.
Gradually add the flour mixture to the large bowl. whole 1 cSugar. milk and sugar over medium he Add the white chocolate pieces and stir until melted. granulated 10 oz Chocolate. heat the whipping cream. Roughed-Up Chocolate Chip Cookies Cookies. combine the flour. and baking soda. cream the butter and sugar. white. Diabetic. In a large bowl. Combine the whole eggs and the egg yolks in a large bowl. for garnish In a large saucepan. Remove from heat. dark. To serve: You can either serve the bread pudding warm. broken Pieces 1/2 cHeavy cream 1 oz Chocolate. In a small bowl.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. Stir in the nuts and chocolate. Beat in the eggs. bran. mixing well. broken Small pieces 4Eggs 15Egg yolks 1Bread. french 24" loaf -----the sauce----8 oz Chocolate.271 Roma's White Chocolate Bread Pudding Yield: 12 Servings -----the pudding----6 cHeavy cream 2 cMilk. spooned right out of Makes 12 servings. Drop by rounded teaspoonfuls onto ungreased . white. Low Carb Yield: 48 Servings 2 1/4 cwhole-wheat flour 3/4 cunprocessed uncooked wheat . Dessert.
cubed angel food or pound cake. sprinkle unflavored gelatine over cold milk. Add hot milk and process at low speed until gelatine is completely dissolved. Pour into medium serving bowl or individual cups. heated to boiling 1/4 cSemi-sweet chocolate chips 8 oz 1% cottatge cheese 1/4 cSugar 1 tVanilla extract In blender. chill until set. 4 g fat. 255 mg sodium. Add chocolate and process at high speed until completely melted. Unbleached. about 2 minutes. Unsifted . let stand 2 minutes. Beaten 1 tVanilla Extract 1/4 cMilk 1/4 cCocoa 2 cFlour. about 1 minute. calories. Large. whisk until smooth and serve as a dip or pour over fresh fruit. about 2 hrs. Bake for 8 to 10 minutes. cold 1/2 cSkim milk.272 cookie sheets. Satin Chocolate Mousse Yield: 4 Servings -Karen Thackeray 1 tUnflavored gelatine 1/4 cSkim milk. Add remaining ingredients and process at high speed until blended. Variation: After chilled. 3 mg cholesterol Schokoladenpretzel (Chocolate Pretzels) Yield: 8 Servings 1/2 cButter Or Margarine 1/4 cSugar 1Egg.
vanilla.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. water and chocolate (melted then cooled). Oven for 35 minutes or until cake tests done. leaving 1-inch tails. Cool in pans on racks for 10 minutes. thin with milk. large 1 c. baking powder. roll a rope about 12 inches long between your hands.Beat with an electric mixer at low speed. for about 10 minutes. for 1/2 minute. Bake at 350 degrees F. Sour Cream Chocolate Layer Cake Yield: 12 Servings 2 cFlour. Spread with Sour Cream / Chocolate Frosting. Mak frosting in a small bowl. sugar. Place one cake layer on serving plate. Make 2 dozen. Remove from pans and cool completely on the racks.Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in diameter by crossing the ends. 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.Top with second cake layer. unbleached.Using 2 T dough. eggs. and salt into a large mixing bowl. Place pretzels on greased baking sheets. SOUR CREAM/CHOCOLATE FROSTING: Combine the . Melted /2 t Vanilla Extract Cream 1/2 cup butter and the sugar until light and fluffy.Sift cocoa and flour.Add shortening. Pour batter into 2 greased and waxed-paper lined -inch round cake pans. scraping bowl constantly. Bake in a preheated 350 degree F. sour cream. scraping bowl occasionally. and milk.When pretzels are cool.273 -----------------------COCOA FROSTING---------------------------TCocoa /4 cConfectioners' Sugar TButter Or Margarine.Chill dough until firm enough to handle (about 30 minutes). Gradually stir in butter and vanilla. vanilla.If frosting is too thick.Mix into butter mixture until thoroughly blended. baking soda. spread with Cocoa Frosting.Beat in the egg.Mix cocoa and confectioners' sugar. Flip the loop down over the crossed ends. Increase speed to high and beat an additional 3 minutes.Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting. Press firmly into place.
Then add the rest of the ingredients. in the order given.at least one hour. The cake will have pulled away from the sides of the pan. it's almost as easy as a boxed cake. Put the starter in a large bowl. . blend well.Try this little trick when making this cake. beating well after each addition. NOTE: I have seen reference to people having trouble with their layer cakes and how they rise. 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. or until the layers test done when poked with a toothpick. which will be thin. Also the trimmings are great eating just plain for the cook or for the kids. Add chocolate which has been melted and cooled and vanilla.This sourdough chocolate cake falls in that category. pour in the batter. 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.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. then finish cooling the layers on wire racks. Grease and flour two 9-inch round cake pans. A mild chocolate butter cream frosting is nice with this cake. and bake in a preheated 350 . cover loosely and allow to stand at room temperature until active and bubbling -. oven for about 30 minutes. Allow to cool about 10 minutes before removing from pans. Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife.Do not frost until the cake is completely cold.It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate. Then frost between layers and place the other layer on right side up and finished frosting.Beat until smooth. and sour cream in a mixing bowl.274 softened butter or margarine. Place the trimmed side down (layer should be upside down).
CHOCOLATE FLUFF FROSTING: Melt chocolate over hot water.Cream together the shortening and sugar in a mixing bowl until light and fluffy. 2 T at a time. unbleached. large 1 tVanilla 1 cApplesauce 1 cButtermilk 1/3 c.Blend in vanilla and applesauce. using an electric mixer at medium speed.Fold in chocolate mixture into the beaten egg whites. cinnamon and salt. Gradually beat in 1 c sifted confectioners' sugar.boiling water chocolate .softened 1 tVanilla 2Egg whites. Add dry ingredients alternately with buttermilk to creamed mixture. cool on rack. spread with Chocolate Fluff Frosting. set aside.fluff frosting-2 oz Unsweetened chocolate 1/2 cConfectioners' sugar. sifted 1/2 cCocoa. beat egg whites until soft peaks form. one at a time.In another bowl. melted chocolate and vanilla in a bowl and beat until smooth. beating well after each addition. sifted 1/4 cButter or margarine.Beat in boiling water.) Pour batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan.275 Spiced Chocolate Applesauce Cake Yield: 16 Servings 2 1/2 cFlour. (Batter should be thick. Cut in squares. using an electric mixer at high speed. sifted Sift together flour. large 1 cConfectioners' sugar. Cool 10 minutes in pan on rack. Blend together confectioners' sugar. baking soda. ground 1 tSalt 3/4 cVegetable shortening 2 cSugar 2Eggs. Bake in preheated 350 degree F. Remove from pan. Cool to room temperature. baking 2 tBaking soda 1 tCinnamon. beating well after each addition. butter. until egg white mixture is glossy and stiff. Strawberry-Filled Chocolate Cake Hearts Yield: 14 Servings . When cake is cooled.Add eggs. oven for 1 hour or until cake tests done.
Bake for 25 minutes. thinly sliced Choc-orange sauce. add to dry ingredients. or until a toothpick inserted in the center comes out clean. Spoon batter into prepared pan. beating until stiff peaks form. sifted. remove pan. set aside. spreading evenly to the sides of the pan.pudding 2Bananas 2 1/4 cMilk .recipe Preheat oven to 325 degrees. Sprinkle hearts with powdered sugar. room temperature 1 tPowdered sugar. oil and vanilla.Set aside. cocoa. discard remaining cake. divided 3/4 cSugar. plus 1 TCake flour. Make a well in the center of the mixture. allowing foil to extend beyond ends of pan.Line a 15 x 10-inch jelly roll pan with aluminum foil. separate .Fold 1/3 of egg white mixture into chocolate mixture. Coat foil with nonstick cooking spray. and another cake heart. Beat egg whites in a large bowl until foamy. baking powder. using a 2 1/2-inch heart-shaped cookie cutter. Cut cake into 28 hearts. Combine sliced strawberries and remaining 2 teaspoons sugar in a small bowl. Carefully fold in remaining egg whites and 1/4 cup flour. Cool in pan for 30 minutes. Combine 3/4 cup flour. Invert pan onto a baking sheet. dust with 1 tablespoon flour and set aside.Repeat procedure with remaining ingredients.Combine water. sifted 1 3/4 cStrawberries. baking soda and salt in a bowl. 1/4 cup plus 2 teaspoons sugar. top with a chocolate cake heart. toss well. plus 2 tSugar. and carefully peel foil away from cake. sifted. stir well. 1 tablespoon at a time. 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. 2 tablespoons sliced strawberries. stirring until blended.276 1 cCake flour. Sugar Free Chocolate Banana Cream Pie Yield: 1 Serving ---FILLING--1package Sugar free chocolate . Spoon about 1 tablespoon Chocolate-Orange Sauce onto a dessert plate. Add 1/4 cup plus 2 tablespoons sugar.
Slice banana over crust. . chpped 1 tVanilla 1 cHershey's semi-sweet choco 3/4 cHot water Whipped topping. Let stand 15 minutes. garnish with whipped topping if desired. stir in 1/2 cup milk. remaining 1/2 cup topping and hot water. Then mix pudding with milk and spread over bananas. Press in pie plate with metal spoon. combine baking mix. Use Sugar free instant chocolate pudding mix. or Ice cream Heat oven to 350F. In medium bowl. Stir in /2 cup chocolate chips. Then mix in rice crispies. In small bowl.Serve warm. Refrigerate leftovers. spread evenely in prepared pan. Bake 40 to 45 minutes or until center is set and cake begins to pull away from sides of pan. sugar and cocoa. Sprinkle remaining 1/2 cup chips over surface. 1/4 cup topping and vanilla until blended.6 to 8 servings. do not stir. melted 3/4 cHershey's chocolate. butter. spooning pudding from bottom of pan over top. Top with Cool Whip. divided 1/4 cHershey's cocoa 1/3 cButter. combine remaining 1/4 cup milk. Triple Chocolate Pudding Cake Yield: 1 Serving 1 cBiscuit mix 1/2 cSugar 3/4 cMilk. spoon into dessert dishes.build up edge. Pour liquid mixture carefully over top of mixture in pan.277 ---------------------------CRUST-------------------------------tb Peanut butter tb Honey cRice crispies --------------------------TOPPING------------------------------Cool whip light Mix peanut butter with honey. Grease a 8 inch square baking pan.
except nuts and chips. In mixer bowl. Let stand 24 hr. Stir in nuts. Bake 25 minutes or until set. and cream in a double boiler.Spread over prepared crust. in a cold room will do. Sift the powdered sugar in slowly. chocolate.) At the end of this time. Then roll it in grated or granulated chocolate. stirring to mix well. cut a piece of this chocolate about the size of a small nut. 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. When melted. Let stand 2 hr. /4 C. so that it will not form lumps. leaving the hot water in the bottom pan to keep it warm. 12 hr. butter and grated chocolate into a pan. Combine crumbs. sugar and margarine. but in a place that is not too cold.Cool. using a knife or spoon.Store lightly covered. beat remaining ingredients. in a cool place. The chocolate need not be grated fine. cocoa. The cream can be replaced by skimming the top off raw milk poured into a wide basin and allowed to settle. stirring constantly. (In winter. before serving. because these truffles . Press firmly on bottom of 13 X 9" baking pan.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.Top with chips. Roll it into a ball in the palm of the hand until the outside of the bonbon begins to melt a little. remove the double boiler from the fire. Melt butter. 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^. Makes 24-36 bars. which will stick to it perfectly.
and vanilla. Instead of rolling them into balls. if desired.chopped 9Egg yolks Lightly brush bread slices with melted butter. Serve with whipped cream. Trump's Chocolate Pumpernickel Pudding Yield: 8 Servings 8sl Pumpernickel bread. Cover pan with buttered foil and place in a larger pan filled halfway with warm water. Bake at 350F for 45 minutes . Whisk together sugar.ly chopped 3/4 cSugar 1/4 tVanilla 1/4 cButter. Whisk in chopped chocolate until melted. fine. Pour over bread slices and currants.279 are better when they are a little soft. Beat cream/chocolate mixture into egg mixture. Let stand 30 minutes to allow bread to soak up liquid. Place bread in greased 2 1/2 quart 4 inch deep baking pan or souffle dish. Blend well. melted 2 cWhipping cream 3 oz Semisweet chocolate. egg yolks. Ultralight Chocolate Cake . or until knife inserted in pudding comes out clean.crusts removed 1/4 cCurrants 1 cMilk 1 oz Unsweetened chocolate. . finely .1 hour. you can also shape them to look more like truffles. Bring whipping cream and milk to a boil in a small saucepan. Sprinkle bread with currants and set aside. Cool slightly.
unbleached. plus extra . Bake for 25 minutes at 350'F. Mix with rubber spatula. sifted 1/2 cCocoa. Add 1/3 of the beaten egg whites.for the pan 2 TCold brewed coffee 1/4 tVanilla extract 1Grated rind of small orange 1/2 cWhole almonds. oil. Put dolly (or stencil of your choice) on top of cake. baking 2 1/4 tBaking soda 3/4 tSalt 3/4 cShortening. vegetable 1/3 cSugar 1 1/2 cCorn syrup. In medium bowl. Pour into an oiled and floured 8*" springform pan. combine cocoa with sugar. Then fold in the remainder of the beaten egg whites. Cool completely. large. dark 3Eggs.) Remove from oven and allow cake to sit for 10 minutes before removing from springform pan. Mix ground almonds with flour and then add to cocoa mixture. (Be careful not to overbake. then remove dolly carefully. leaving lace design. Serve with fresh berries on the side.and finely ground 2 TFlour. Stir well. Make 6 little desserts. separated 1 1/2 tVanilla extract 1 cCoffee. Victory Chocolate Cake Yield: 16 Servings 2 cFlour. vanilla extract and orange rind. coffee. cooled . Beat 6 of the egg whites until stiff. Set aside. + extra for the pan 2 TConfectioners' sugar 1 cFresh berries Preheat oven to 350'F. toasted . remaining 2 egg whites.280 Yield: 6 Servings 8Egg whites 1/2 cUnsweetened cocoa powder 1 cSugar 3 TVegetable oil. Sprinkle with confectioners' sugar.
For Chocolate Sauce:Melt butter in medium saucepan over medium heat. Fold egg whites into cake batter. Cool in pan on rack.Turn into mold. Bake in preheated 350 degree oven 45 minutes or until cake tests done. using an electric mixer at medium speed. Reduce heat and whisk in cocoa and sugar.Add dry ingredients alternately with coffee to creamed mixture. set aside. NOTE: This cake recipe dates from WW II and as you can see. stirring constantly until mixture is smooth and heated through. flour and arrowroot in medium saucepan. Cover and refrigerate 6 hours or overnight.T Butter /2 cUnsweetened cocoa /2 cSugar /2 cWhipping cream Line 8-inch souffle dish with plastic wrap. Pour batter into a greased 13 x 9 x -inch baking pan. .toasted. 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. Combine yolks. 1/4 cup sugar.Fold in walnuts and cooled yolk mixture. Place over medium heat and whisk constantly until completely cooled. beating well after each addition. Serve warm. cocoa.chopped fine ----------------------CHOCOLATE SAUCE--------------------------. Beat butter and remaining sugar together in medium bowl until light and fluffy.Blend in the corn syrup and egg yolks. letting excess extend over edge.Gradually add cream. Beat egg whites in another bowl until stiff peaks form. Beat in vanilla. baking soda and salt. set aside. room temperature 2 cWalnuts. milk and kirsch. Serve immediately with Chocolate Sauce.281 Sift together the flour. Whisk in cream.Remove from refrigerator and unmold. Cream the shortening and sugar in a mixing bowl until light and fluffy. sugar was very precious and in short supply.
unbleached. sifted 2 TCocoa. cocoa.Sift together the flour. oven for 35 minutes or until cake tests done.282 West Haven Chocolate Cake Yield: 16 Servings 8 oz Dates.Pour into a greased 13 x 9 x -inch baking pan. 2) Microwave 4 .Add eggs. and let cool completely. baking 1/2 tSalt 1 cShortening. and boiling water in a small bowl. large 6 oz Semisweet chocolate chips 1/2 cWalnuts.. set aside. chopped 1 tBaking soda 1 c. Cream the shortening and sugar together in a mixing bowl until light and fluffy. Cool in pan on rack. Bake in preheated 350 degree F. using an electric mixer at medium speed. White Chocolate Berry Pie Yield: 8 Servings 1package (15oz) Pillsbury .Cut into squares and serve with a scoop of vanilla ice cream on top. vegetable 1 cSugar 2Eggs.. chopped Combine dates. one at a time. beating well after each addition. and salt. baking soda.refrigeratd Pie crusts 5Squares BAKER'S Premium White Chocolate 2 TMilk 4 oz Philly brand cream cheese [softened] 1/2 cPowdered sugar 1 tOrange peel [grated] 1 cWhipping cream [whipped] 2 cRaspberries or sliced Strawberries or both mixed Prepare and bake the pie crust according to package instructions for one crust baked shell. Then stir in dry ingredients.Cool to room terperature. pitted.Blend in date mixture.boiling water 1 3/4 cFlour.
stir into candy mixture til just combined.Melt glaze ingredients together and drizzle over cooled brownies.... salt and eggs and beat at highest speed of mixer for about 4 minutes.Break up other candy bar and stir in.In saucepan over low heat melt margarine and bar white chocolate. 4) Fold the whipped cream into the chocolate mixture and spread into the cooled pie shell.283 squares of the white chocolate and milk for about 2 min. 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. combine sugar. Sift together flour and baking powder. then fold in the white chocolate mixture. Arrange the berries on the filling and drizzle the remaining melted chocolate. Bake at 350 degrees for 25 to 30 minutes. mixer on low speed `til smooth. Reduce speed to low and add melted candy bar mixture and extracts. Beat cream cheese. Refrigerate for at least one hour before serving.. Stir `til melted and let cool to room temp. powdered sugar. or `til almost melted. and orange peel in a small bowl with an elec. stirring til well blended..In large bowl. White Chocolate Cashew Pie Yield: 1 Pie ..
melted 4 1/2 tVanilla 1 pn Salt Mix graham cracker crumbs.Refrigerate several hours to set.Make a ball. mix together flour. Preheat oven to 300 F. Once the dough is firm. Press into bottom and sides of 9-inch springform pan.Sprinkle a small amount of the water into the dough. be sure not to over mix. Can be served with lightly whipped cream or vanilla ice cream. room temp. and with a rolling pin. about approximately 12 inches in diameter. sugar. room temperature 10 oz White chocolate. room temp.Add eggs one at a time. mixing well. firmly packed Eggs /2 tb Kirch /2 cLight corn syrup c Chopped cashews /2 cWhite chocolate.Bake at 350F for 45 minutes to 1 hour. and wrap in plastic wrap and refrigerate serveral hours until firm. roll the dough into a 1/4" thick round. 1/2 cUnsalted butter. For the filling: Combing in a bowl with a whip the butter. firmly pressing into the bottom and sides. tossing it in gently.(about 11 double crackers) 5 TButter. 4Eggs. Place in the refrigerator until ready to use. fold under and crimp. chopped For the crust:In a medium bowl. Place the dough into a 9" pie tin.Cut the butter into 46 cubes and toss in to flour.Combine cream cheese and butter in large bowl of electric mixer and beat until smooth. Trim the overhang until even. and eggs one at a time then add the remaining ingredients. melted cLight brown sugar. White Chocolate Cheesecake Yield: 12 Servings 1 1/2 cGraham cracker crumbs . salt and baking powder.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.Add enough water until the dough becomes moist. turn out onto a floured surface. . melted 2 TSugar 2 lb Cream cheese. melted butter and sugar in large bowl.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.
Diabetic.Bake 1 hour. softened 1/2 cSugar 1/2 tVanilla 3Eggs 1/2 lb White chocolate.Blend in the white chocolate. Add eggs.I like to garnish this with dollops of whipped cream and a sprinkling of crushed chcoclate cookies.Loosen cake from rim of pan and continue cooling. sugar. vanilla and salt and beat 1 or 2 minutes at medium speed.Pour over crust. melted -----filling----24 oz Cream cheese. one at a time. mixing well after each addition. Bake for 10 minutes. Pies Yield: 8 Servings .Add white chocolate. Bake for 35 minutes and turn oven off and let cool in oven for at least an hour. Refrigerate for at least 2 hours (best if over night). and vanilla at medium until well blended.Turn mixture into prepared graham cracker crust. then refrigerate for about 12 hours before serving. White Chocolate Cheesecake Yield: 1 Serving -----crust----1 1/2 cChocolate cookie crumbs 3 TButter.285 blending well after each addition. Beat cream cheese.Let stand 2 hours at room temperature. melted Mix crumbs and butter and press onto bottom of a 9-inch springform pan. White Chocolate Devil's Food Pie Dessert.
cracker crumb crust .size) 1container Cool Whip Lite . Spoon evenly into crust. Store leftover pie in refrigerator.fat-free instant pudding . mixing well. 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. Add white chocolate flavor pudding mix.) Gently stir in 1/2 of the whipped topping..& pie filling. sugar.whipped topping . Garnish with additional whipped topping. Pour remaining 1 cup cold milk into another medium bowl.size) Pour 1 cup of the cold milk into medium bowl. divided 1prepared reduced-fat graham . (Mixture will be thick.thawed.fat-free instant pudding .. mixer `til well blended.286 2 ccold skim milk. speed with an elec. Add devil's food flavor pudding mix. . Spread over pudding layer in crust. (4-serv . and vanilla in a large mixing bowl at med. if desired.) Gently stir in remaining whipped topping.white chocolate-flavor . Refrigerate 4 hours or until set. (4-serv .(8 oz). .food-flavor .& pie filling.Jello . (Mixture will be thick.(6 oz) 1package . Beat with wire whisk 1 minute. Beat with wire whisk 1 minute. then gradually add the chocolate.
Bring to a boil to dissolve the sugar. 3/4 cup sugar. stirring constantly. line a -by-15 inch jelly roll pan with wax paper. then turn it off. transfer a piece .Gradually whisk in the half & half and transfer to the saucepan. In medium bowl.DO NOT bring to a boil or you'll have a curdled mess on your hands. Chill several hours or `til desired firmness.Add peanuts. scald the half & half over medium heat.287 Fold in the nuts or fruit `til evenly distributed then spread mixture into a greased 8" square pan. Remove from heat and whisk in the peanut butter. Place in the warm oven until soft enough to yield when pressed by a finger. Strain this custard into a bowl and refrigerate. Preheat oven on lowest setting for 5 minutes. about 6 minutes. and freeze overnight.This will take 10-15 minutes. Prepare sugar syrup by mixing the remaining 1 cup of sugar with 1 cup of water.Transfer custard to a Donvier or other ice cream freezer and freeze until thickened but still pourable. broken In half widthwise 16 oz Bittersweet chocolate 8 oz Unsalted butter 1 cEvaporated milk Mint sprigs for garnish In medium saucepan. and 1 tsp of the vanilla. then remove from heat and set aside 'til later.In the meantime. a pinch of salt. whisk together the egg yolks. then add the cream. spread evenly.Cook this mixture over moderate heat.Using a metal spatula. Place the 6 pieces of white chocolate on a large baking sheet lined with wax paper. 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. until just thick enough to coat the back of a spoon (165 on a candy thermometer). set aside. Pour mixture into the jelly roll pan. stirring occasionally. until well chilled. cover.
then cut each rectangle crosswise to form two 3-by-5-inch pieces.Top each with another piece of chocolate. Keep it warm. remove the top piece of paper from each chocolate sheet. place a piece of the ice cream on each of the 4 pieces of white chocolate.Using a large heavy rolling pin.Set each sheet of chocolate aside while you repeat this with the rest of the chocolate. in the fridge. vanilla. In a double boiler.Stir in the evaporated milk and 1 tsp.-)With a spatula. . Line 3 baking sheets with wax paper. then another layer of ice cream. then another piece of chocolate.Gently reheat the fudge sauce in the top of a double boiler or in the microwave. gently roll the chocolate between the paper to form a thin sheet of chocolate.Transfer to a bowl. In the top of another simmering double boiler place the white chocolate and melt it. Freeze for 3 to 4 hours. covered. To serve. stirring until smooth. garnish with mint. 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. Add the melted chocolate to the egg yolk and stir it in. spoon fudge sauce over. melt the bittersweet chocolate with the butter. whipped In the top of a simmering double boiler place the white chocolate and melt it. covered.There will be a little left over. Keep cool. Using a pizza wheel or long sharp knife.Keep it warm. remove the assembled lasagnas from the freezer and allow to soften slightly at room temperature for a few minutes. In another small saucepan place the gelatin and the water. trim the edges of each sheet to make a neat 3-by-10-inch rectangle.When the white chocolate is cooled and firm. Transfer 4 rectangles to each of the prepared baking sheets. and serve immediately.Note:this sauce can be made up to 1 week in advance and kept. Set aside.Heat them slightly and mix them . about 11 by 4 inches. Place each of the portions to serving plates. do what you will with it. With a pizza cutter or thin sharp knife.Whisk in 1 cup of the reserved sugar syrup.288 of softened chocolate to an individual piece of wax paper (at least 12 inches long) and cover with a second sheet of paper.
Place the mousse in the refrigerator for 1 hour. White Chocolate Mousse #2 Yield: 8 Servings 1/4 lb White chocolate. pieces 4 TUnsalted butter 3 TLight rum 3Egg yolks 1/2 cCream 3Egg whites -----sauce----4 TUnsalted butter 1/4 cMilk 1/4 cHeavy cream 1/2 lb Semi-sweet chocolate TO MAKE THE MOUSSE. Stir in unsalt White Chocolate Mousse Cheesecake with Sun-Dried Cherries Yield: 10 Servings .289 together so that the gelatin is totally dissolved. Add it to the egg-yolk-chocolate mixture and stir it in well. stir with a wooden spoon un Fold into mixture. or until it is firm. Drizzle a small amount CHOCOLATE SAUCE:Melt chocolate in top of a double boiler. Refrig To serve. place white chocolate pieces in a large bowl with butte This must be done slowly. Meanwhile. Carefully fold the whipped cream into the mixture. Let the mixture cool to room temperature. When chocolate is melted. Pour into a lightly oiled -inch spring form pan. beat egg yolks in a large bowl of an e Return to mixer bowl. cut into pieces and place on cold plates.
diced Crumbled 4 oz Praline royale cookies .almonds.baking bar 6 ounce package. firmly packed 1/2 cSugar. granulated 1Egg 1 1/2 tVanilla 1 3/4 cFlour. White Chocolate Nut Cookies Yield: 60 Servings 1 cButter Flavor Crisco 2 TMilk 3/4 cBrown sugar. all purpose 1 tBaking soda 1/2 tSalt 1package White Chocolate .. Place cream cheese When mixture is soft and creamy add melted white chocolate and gelatin..diced and crumbled 4 oz Shortbread cookies.inch pieces 1 cNuts. pecans. coarsely chopped . Mix To assemble: Grease a 10-inch mold with butter and cover sides with the Sh Makes 10 servings. Dissolve gelatin with 1 ounce of water.macadamias etc. Cream Butter Flavor Crisco and milk in a large bowl at medium speed of .cut into 1/4 to 1/2 . .diced and crumbled 6 oz Sun-dried cherries 1 oz Melted butter Melt chocolate.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 . Preparation Time: 20 Minutes Bake Time: 8 Minutes Heat oven to 375 F. walnuts .
Slowly add the melted chocolate until incorporated. Add to creamed mixture. if desired. Cut the butter into tablespoon pieces. 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. baking soda and salt. cut the cake into individual portions and top with fresh raspberries.291 electric mixer until well blended. Bake at 375 for 8 minutes. When the cake is cooked. Accompany with whipped cream or raspberry sauce. Add the sugar. To serve. Cool on baking sheet one minute. Drop level measuring tablespoonfuls of dough 2 inches apart onto ungreased baking sheet. Makes 5 dozen 2 inch cookies. Melt the chocolate in the top of a double boiler. Add the eggs. Lightly grease a 9-by-11-inch baking pan. place in the bowl of a mixer and mix until smooth. as each one is absorbed. Pour in the batter and smooth the top. Beat in egg and vanilla. Add brown and granulated sugar gradually. Place in the oven and bake for 25 to 30 minutes. remove from the oven and let cool before removing from the baking pan. then the flour. White Chocolate Raspberry Tart . Stir in white chocolate and nuts. Remove to cooling rack. one at a time. Combine flour. Mix well.
and press into an 11 inch tart pan with removable bottom. blend walnuts. chopped fine 3/4 cUnsalted butter. Remove bowl from the heat and whisk in the cream and the remaining butter. In a large metal bowl set over a saucepan of barely simmering water. smoothing top and chill. Serve at room temperature. While shell is freezing. for hours or overnight. 3/4 of the butter. beaten lightly 3 cFresh raspberries 12 oz White chocolate. zest and egg until combined well. Remove side of pan and transfer shell to a plate. covered. softened 3 TSugar 1 1/2 cFlour 1 tFreshly grated orange zest 1lg Egg.water 1/4 cCocoa. baking 2Eggs. preheat oven to 375F. unbleached. chopped 1/2 cHeavy cream. stirred 2 tBaking soda 1 tSalt 1 cButter or regular margarine 1 c. Whole Wheat Chocolate Cake Yield: 16 Servings 1 1/2 cSugar 1 cFlour. Bake shell in middle of the oven 25-30 minutes. Freeze shell 15 minutes. or until golden brown. large. flour. Spread chocolate mixture over the raspberries. Fill shell with 2 /2 cups of raspberries. melt the chocolate. sugar. sifted 3/4 cWhole wheat flour. beaten 1/2 cSour cream .292 Yield: 8 Servings 1 1/4 cWalnuts. whisking until smooth. Garnish tart with whipped cream and remaining 1/2 cup of raspberries. Cool on a rack. warmed 1/2 cWhipped cream as garnish In a bowl with an electric mixer.
that has been sifted. baking soda and salt in a mixing bowl. Continue cooking over low heat until confectioners' sugar is completely dissolved. Frost cake immediately. Grate the chocolate and add to it. Stir in vanilla. COCOA FROSTING: Combine butter. stirring constantly. Pierce warm cake with fork. (1 box) 1 tVanilla extract Stir together sugar. baking 1 lb Confectioners sugar. Remove from heat. Zucchini Chocolate Cake . add the salt. Pour Cocoa Frosting over all. Cook over medium heat until butter is melted and mixture is smooth. mixing well. using wooden spoon.Remove from heat. Bring mixture to a boil. 3. 3. whole wheat flour. stirring constantly.Pour batter into greased 13 x 9 x -inch baking pan.Mix well. Dont let it boil. milk. oven 30 minutes or until cake tests done. water and cocoa in saucepan. Put in pot and on medium heat. heat until it gets thick. Bake in preheated 375 degree F. 2. Stir in confectioners' sugar. and cocoa in saucepan.Meanwhile prepare Cocoa Frosting. flour. Pour into flour mixture.Combine butter. Cool in pan on rack. 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. Cool completely. Cut into squares.Blend in eggs and sour cream. Fill the hot liquid into cups and garnish with whip cream.293 ---cocoa frosting--1/2 cButter or regular margarine 6 tMilk 1/4 cCocoa. the eggs would curdle.
294 Yield: 16 Servings 2 1/2 cFlour.Cut into squares and serve.Sprinkle with chocolate chips and walnuts. Bake in a preheated 325 degree F.Pour batter into a greased 13 x 9 x 2-inch baking pan.Beat in eggs. Add dry ingredients alternately with buttermilk to creamed mixture. large 1 tVanilla extract 1/2 cButtermilk 2 cZucchini. oil. oven for 55 minutes or until cake tests done. one at a time. baking 1 tBaking soda 1 tSalt 1/2 cButter or regular margarine 1/2 cVegetable oil 1 3/4 cSugar 2Eggs. . unpeeled. and sugar in a mixing bowl until light and fluffy. cocoa. chopped Sift together flour. grated 6 oz Semisweet chocolate chips 3/4 cWalnuts. unbleached. Cool in pan on rack. beating well after each addition. baking soda and salt.Blend in Vanilla Extract.Cream together the butter. sifted 1/4 cCocoa. using an electric mixer at medium speed. beating well after each addition.Stir in zucchini. set aside.
98. 127. 199 amaretto frosting 71-2 American Chocolate Chip Cookies 17 amounts. 163. 256. 285. 227. 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. 111.Butter 91 2-inch springform pan.Stir 166. 50 . 247 9-inch springform pan 89. 184. 95. 113. 119. 36. 23. 179. 129. 37 Arm & Hammer Chocolate Chip Banana 5. 203.Pour butter over. 177. 146-7. 275. 40-1 chocolate with 47 aphrodisiac 5. 243 almonds 70-2. 180. 134. 201. 227. 259. 143. 25 B Bacardi Chocolate Rum Cake 5. floured 132-3 9-inch Cheesecake 227. 237.Beat 166. 294 African cocoa crop 29 all-purpose flour 226 cSifted 143. 282. 49 artificial vanilla 59 atl 23 Aztecs 22-3. large 37 animals 5. 294 addition. 290 cBlanched 72. 154. 285 A Academy of Motion Picture Arts and Sciences 48 addition.Mix 217 20-kilogram 40 350'F 75. 192. 109. 280 375'F 171. 26.Blend 147. 275 addition. 254. 215-16.295 INDEX* µ µg 40 10-inch springform pan. 196 cSifted unbleached 58 cSugar Egg tb 225 cUnbleached 98. 189 All-purpose flour tSalt tBaking powder tBaking 75 almond extract 70. 216. 49 Bacardi Double-Chocolate Rum Cake 5. 112 amaretto 72. 227. 153. 137.
173. 264. 291 baking soda 52. 278-9  Banana Chocolate Cake 6. 137-8. 177. 238. 171-2. 55. 275-6. 141. 277 mashed 53. 248. 65. 201. 124. 205. 262. 147. 197. 167. 268. 145-6. 98. 75. 132-3. 54. 228. 227-31. 181-2. 52. 154. 85. 98. 201. 61. 121. 81-7. 209-12. 131-3. 260-1. 112 oz Unsweetened 164. 197-8  Bake 52-5. 80. 113-14. 229. 113-14. 107-8. 127 Basic Chocolate Sauce 6 Basic Chocolate Sauce Yield 56 batter 50. 64. 107-8. 88. 226-7. 276. 242-6. 251-2. 53 Banana Chocolate Pudding Cake 6 Banana Chocolate Pudding Cake Yield 54 bananas 52-4. 132-5. 166-7. 124. 238-9. 273-4  baking powder salt 261 baking sheets 57. 15960. 278. 68. 89.296 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. 193. 55 bars 28. 145. 216. 106. 278-9. 196-8. 58-61. 188. 154. 256-9. 149. 174-5. 137-8. 281-2. 281-2. 91-2. 114. 87. 283 chocolate marshmallow 10. 78-9. 147. 135. 165-7. 257. 108. 127. 292-4  baking bars 260. 244-5. 52 Banana Chocolate Chip Muffins 6. 209. 101. 43. 96. 131. 84. 235. 171-2. 98-9. 103-9. 89. 228-9. 149. 264 baking pan 54. 193. 52 Banana Chocolate Chip Bread 6. 180. 154 baker. 78. 40. 94-6. 102. 68-72. 247 bake cups 111. 89-90. 158. heated waffle 181 BAKER'S Premium White Chocolate 282 baking 27. 71. 126-7. . 75. 209-10. 84. 184 bar mixture 257 cooled baking 263 melted candy 283 Barbara Bush's Chocolate Chip Cookies 6. 230. 95. 119. 288. 80. 58. 54 Barcardi Rum Chocolate Cake 6. 264. 62-4. 54. 94. 275-83  bake cookies 11. 290 baking chocolate 27. 140. 269 oz Semisweet 56. 252. 248-9. 103. 59. 103. 216 baked crust 94. 229. 150. 111. 66. 256-7. 291  floured 101 well-buttered 9-by-9-by-2-inch 196 baking powder 63. 268-9. 166. 119. 101. 73. 153-5. 144 bake crust 68. 293-4  balls 60. 77. 262. 131-3. 190.
194. 104. 196. 176. 230. 275-6. 250-2. 255 . 160-1. 191. 79-83. 161.297 253-4. 125.Separate 147 white 126 batter. 255-6 vanilla. 283. 39-40. 140. 117.Combine flour 99 Beat well. 177 beaten egg yolks. 281 beat egg whites stiff 204 beat egg yolks 132. 257. 242. 206. 259. 112. 197. 211-12. 289 beat eggs 83. 285 beat cream/chocolate mixture 279 beat egg whites 54. 137. 75. 267-9. 281 beat cake mix 201 beat cheese 128. 251 remaining 65. 188-94. 193. 191. 229-31. 250. 268. 146. 227. 261 beaten mixture 268 beaten yolk 230 beaters 61. 114-17. 123-38. 263-4. 246 beat chocolate mixture 177 Beat Cream 97 Beat cream cheese 65. 218. 280 beaten egg yolks 105. 114. 169. 25. 174. 259 beat eggs. 122. 242. 275. 283-6  beat Bake 51 beat butter 55. 212. 146-7. 168. 66. 95. 197. 162. 109. 147.Stir 99 beat yolks 218 Beat Yolks Slightly 97 Beate Illek 47 beaten 71. 135. 140. 158. 80. 199. 151. 254. 262-4. 193. 171. 100. 188. 263 beat shortening 103. 118. 138. 180-2. 154. 201. 75-6. 115. 236-8. 178. 198. 267.Bake 253 Bavarian Chocolate Pie 6 Bavarian Chocolate Pie Yield 56 BBC NEWS Chocolate 47 beans 22. 84. 104-8. 168. 181. 92-4. 217.Pour 264 minutes. 273-5  blended. 182. 68.Pour 244. 214. 88. 252. 28-30.Return 158 beaten eggs 126. 143 Beat Slight 105 beat sugar 102 beat well. 292  beaten egg whites 96.Then 148 beat flour 154 beat margarine 106 beat mixture 72. 152. 96-7. 236 beat 58-63. 182. 153. 75. 122. 141. 228. 158.Pour 180 flour. 89-90.
218  blend butter 138. 101. 96. 288-9  boiling 69. 95. 24.Add 164 blended. 91. 179 blended. 61-2. 234. 95. 219  . double 56. 143 blend cocoa 256 blend cocoa powder 236 blend flour 239 Blend in Vanilla Extract 294 blend liqueur 146. 125. 118. 264-5. 1967. 192-3. 135. 153 blended. 77. 214. 139. 293  boiler. 80. 127. 80.Stir 125 bitter 23-4. 36. floured 131 boil 58.Pour mixture 247 blended. 235-6. 205-7. 27 bittersweet chocolate 47.Chill thoroughly. 143. 257 blended.Fold 205 blend well.Stir 144. 79-80. 202. 61. 64. 65 board. 254 blend ts Vanilla Veg 88 blend walnuts 292 blend well.Stir 64 blender 71. 167. 118-19. 170. 131-7. 236-7. 61-2. 188-9. 141-3.Combine cream 211 beaters. 136. 173. 117. 67 billowy peaks form.Add chocolate mixture 130 blended.Bake 238 blended. 168. 82-3.Place cream 252 Beer TUnsalted butter-room temp 88 Belgian bittersweet chocolate 196 berries 115. 242. 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.Remove 228. 147. 161 dry 263 electric 255 rotary 80 rotary egg 171 beaters. 183-4. 175-6. 155. 287. 62. 152. 109. 218-19.Add eggs 109. 130.298 chilled 82 clean 54. 69. 162. 205-6. 106. 207. 162-3. 113-14. 131-3. 278. 129. 272 bo 60. 98-9. 66. 283 beverage 22. 146. 159-62. 203-4.
69. 185. 205. 135 bowl. 79. 165. 53. 248 bran mixture. 148.Blend. 253 bowl. 275. 140. 226-7  brown sugar oz Cocoa 117 brown sugar together. 117-19. 165-6. 48 Bo's Chocolate Chip Cheesecake 6. 193. 226-7. cool 121 brandy 76-7. 167. 159. 106. 290-4  . 110. 79. 152. 225-6. 64-5. 62-4. 112-13. 94. 70. 90.Whisk 288 Box Office Mojo 48 bran 120. 220. 215-16. 203-5. 218-20.Add 91. 274-6. 154. 120. 101. 131-6. 189. 181-2. 224. 75.299 boiling point. 152.Bring 119. 148. 106. 44. 95-7. 235-6. 88. 196.Add vanilla 170 boiling water 56. 83-4. 249-52. 156 bowl. 198. 289 scraping 233. 224. 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. 160. 137-8. 94. 255-6. 75-6. 119-20. 49. 206. 80-1. 106. 189. 229. 259. 75-6. 117. 87-90. 185-6. 99-101. 91. 289-90  mixer 74. 198-9. 103-7. 233. 146. 76-7. 78. 122-9. 143. 271. 284-5.Refrigerate 156 bowl. 120. 154. 68-70. 261. 282 book 3. 170. 225 brownies 3. 83-4. 6. 106. 173-8. 128-35. 125-6.Sprinkle 65 bowl. 226. 271 bran cereal 78. 80. 151-3. 108. 132-3. 72. 76. 103-7. 177 Brandy And Vanilla 97 Brazilian Iced Chocolate 6 Brazilian Iced Chocolate Yield 60 bread 5. 283-4. 155. 176. large 50 bowl. 276-7  Bowl Buttercream 189-90 Bowl Chocolate Fudge 18.Chill 109 bowl. 131. 101-2. 273 small 63. 278. 196. 291-2  blender 79 large 55.The 100 Brown sugar ts Vanilla 260 BROWNIE 108 Brownie Cookie Crust 241 brownie mixture 64. 200. 266 burning 66 butte 289 butter 61-2. 182. 98. 249. 59 bowl 58-9. 126. 258-61. 201.
152. 143 cStick 170 cSweet 176. 158. 256. 120. 124. 273 melted 107 peanut 106.Add 238 butter.Press 147 melted 93 Butterscotch Fudge Omit chocolate chips 222 butterscotch pieces 189. 274 tablespoon sweet 160 tb Sweet 198 tbsp 141. 110. 226. 284. 111. 141. 251. 195. 114. 262. 217. 292 gUnsalted 182 mashed lg Egg tb 52 mixing bowl. 89.Combine 293 oz Chocolate chips tb 193 oz Semi-sweet chocolate tb 204 oz sweet 225 soften 60 softened 103. 216-17. 115. 240. 112.Coat 204 butter melts 270 butter melts. 137. 267.Beat 238 butter. 275. 149 teaspoon 62 tUnsalted 61.Mix 127 buttermilk 75. 294 cNonfat 111 qt 120 Buttermilk Chocolate-hazelnut Cake 6. 144.Pour 197 butter. 110. 194. 238 cUnsalted 76. 189.Stir 81 butter mixture 76. 257 creamed 53 cSoftened 103. 193 cpeanut 149 cPeanut 106. 64 buttermilk mixture. 250 butter peanut 249 butter sandwich cookies 249 butter tb milk 118 butter.Beat well. 218 butter. 167.Stir 145 . 217.300 cGranulated sugar tb 154 cMelted 88. 167. 201. 180. 219. 160. 256. 102-3. 245. 175. 136. 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. 238. 249.
273-7  3-layer 226 angel food 207 boxed 274 cake. 29. 281 cake cra 72 cake crosswise 74 cake flour 156. 238-9. 157. 205.Combine 50 cake pan. 42. 262-3. 29 cacao mixture 26 cacao trees 22.Bake 192. 72-4. 68.This sourdough chocolate 274 people bake 274 preparing 146 roll 169 warm 293 cake baking time 81 cake batter 159. 27. 185. 91-2. 54-6. 251 cSifted 171 cake hang 171 cake heart. 241 cacao beans 3. 227 hour. 86-7. 226. 251 prepared 50 cake pans.Loosen 90. 273 third 245 cake mix 50. 185. 195. 161. 119. 197. 182. 108. 126. 245. 181. 237-40. 55 waxed paper-lined 8-inch 211 cake pans. 252. 192.Let 81 cooled 54. 55 cake iwth 185 cake jiggles 99 cake layer 140. 184-5.Repeat procedure 276 cake ingredients 51. 23-5.Butter 204 cake pans 83.Sprinkle 65 . 46 Cadbury Creme Eggs 44 cake 50-2. 245. 273-4 9-in layer 51. 176 csifted 96 edge of 96. 191 mix. 135. 264.301 C cacao 22. 197-8. 119 oz Devil's food 95 oz Pkg chocolate 200 cake mix ith pudding 68 cake pan. 211. 24. 169. 98.Loosen 285 layer 274 minutes. 68. 81. 139-41. 161. 29. 169. 268. 24-5. 226. 121. 74. 58-62. 139-40. 204-5.
137. 167. 85. 220. 139. margarine ts Salt 52 cBrown sugar 59. 122. 154. 82. 274 cake rack 239 cake recipe 281 cake shimmers 60 cake springs 197 cake tester 54. 291 cAll-Purpose Flour 76. 230-1. 96. 262. 192-3. 199- . 244 cardboard 140. 243. 130. 164. 226. 106.Spoon 197 cake. 111.Cut 223 cakes form 140 cakes test 132-3. 171. 225 cAlmonds 71. 275. 131-5. 111. 238.Sprinkle 215 cake. 262.You 205 call-purpose flour 231. 213. 143. 270 calories 38. 269. 55.Form 133 cake. 231. 226. 224 Castillian Hot Chocolate 6 Castillian Hot Chocolate Yield 67 cause acne 39 cBread flour 187 cBread Flour 73 cBread flour. 81. 127. 181. 142. 75. 224. 244. 248. 142. 227-8. 102-3. 159. 198. 55. 281-2. 186. 258  cbutter 177. 226 cake tests 50-1. 213. 97. 139. 225. 250. 144-6. 157 cardiovascular disease 38 casserole 70. 145.302 cake pieces 74 cake plate 81. 231 cannoli forms 88 Cappucino Chocolate Cheesecake 6 Cappucino Chocolate Cheesecake Yield 65 caramel mixture 172 Caramelized Pistachio Shards 263 caramelizes 89 carbohydrate 53. 164-6. 267. 186.Let 59 cakepan. 211. 153-4. 95. 234.Cool 180 cake tops 238 cake. 124. 223-4. 199. 112. 109. 127. 140. 79. 47. 196. 271 cButter 91-2.Cool 192. 53. 174. 106. 235 candy mixture 283 candy sprinkles 177. 252. 273. 245 cakes test done. 251 cake. 100. 173-4. 130. 166. 293-4 cake tests done. 127-8. 85-6. 267 cAll-purpose flour 64. 113. 229  cancers 37 candies 40. 257. 71. 114.
272-3. 156. 188. 287-9  cheescake 164 cheese 6. 273. 97. 237. 240-1. 292  cFlour ts Baking powder 146 cFlour ts Baking Powder 108 cGraham cracker crumbs 51. 184-5. 99. 236. 126. 278 cChopped walnuts Vanilla 181 cCocoa 67. 194. 61. 248-50. 166. 212. 99. 107. 238. 48 cHeavy chopped Egg whites ts Vanilla 249 cSugar Eggs ts Vanilla extract 91 cHeavy cream 61. 209. 221-2. 108. 160. 121-2. 294 cCake flour 54. 181. 145. 180. 275.To 133 cereal mixture 69 cereal. 145. 55. 115. 70. 137-8. 120-1. 187. 174-5. 169. 226-7. 180-1. 134. 163 cChopped nuts 63. 94. 167.303 200. 183. 137. 86. 195. 227. 101-4. 220. 189. 292-4  cButter Flavored Shortening 108 cbuttermilk 262 cButtermilk 65. 272-3. 192. 95. 275 ts Salt 132-3 cConfectioners sugar 137. 225. 210. 225. 189. 175. 139. 216. 118. 184. 246-7. 257. 228-30. 146. 227. 278. 201. 247. 92. 169. 284 cGranulated sugar 86. 82-3. 256-7. 245-7. 55 cCold Milk 49. 148. 271. 260 cChocolate pieces 187 cChocolate wafer cookies 109. 201. 287 Charlie 45. 92. 85. 276 cChocolate 124 cChocolate chips 52. 209-13. 160. 181. 72. 191. 267 cCold milk 51. 163. 261. 270 cHalf 82-3. 148. 92-4. 158-9. 244. 166. 234. 209-10. 248 cEvaporated non-fat milk 220 cEvaporated skim milk 54 cEvaporated Skim Milk 168 cFlour 49. 237 butter oz Cream 151 . 99-103. 158. 251. 277-9. 247-9. 167. 131-4. 292-4  cCocoa krispies 242 cCocoa powder 65. 109. 88. 158. 144. 251. 222 cCreamy peanut butter tb Creamy peanut 151 cDark Bacardi 49 center. 102. 265. 67. 188. 123.Beat 78. 85-6. 217. 190. 236 ccold skim milk 286 cCold skim milk 215 cCold Skim Milk 79 cConfectioners 106. 282-3. 63. 192. 245.
163-5. 132-4. 247.304 oz Cream 95. 197. 239-40. 134. 111. 278  cchocolate 53 cChocolate 150. 225. 128.Use 133 chilled mixture 164 chilling 238. 128. 272 cSemi-sweet Chocolate 178 csemisweet chocolate 186 cSemisweet Chocolate 104 cup chocolate 81. 145. 178-9. 183. 129-30. 135 generous layer of 60 ground chocolate 150 heat. 108. 172. 246 oz Peanutbutter 172 oz Semisweet Chocolate 136 . 87. 102. 98. 140-1. 157. 152-3. 246. 126.Add chocolate 207. 147. 95-6. 68 cheesecake inside. 157-8. 251. 59. 203. 18. 193. 134-5. 256. 200. 277 cup of 129. 227 softened cream 195. 96. 215. 182. 143. 167. 221-2. 92-3. 91. 91. 132. 259 cherry mixture 73 Cherry Yogurt Cups 16. 216. 69-70 children 47. 134 cReese's peanut butter 256 csemi-sweet chocolate 149.Use 91 cheesecake mixture 239 cherries 73-4. 82. 246-7. 92. 240 cheese mixture 60. 267 cheesecake 13. 186. 221 melt peanut butter 256 melted 134-5. 255  Cheesecake Crust 6. 252 chilled chocolate/egg mixture 132 chilled chocolate. 257 Chex and Chocolate Party Mix 7 Chex and Chocolate Party Mix Yield 69 chicken 7. 259-60  chill mixing bowl 252 chilled bowl 50. 202. 200-1. 172. 98. 130. 241 chips 77. 220-1. 135. 109. 126. 232 cSemi-sweet chocolate 64. 163. 207-8. 277-8 cHershey's cocoa ds Salt 111 chewy cookies 64. 50 chill 57. 109. 240-1. 228. 59-60. 39. 163. 215 cHershey's cocoa 57. 211 cChocolate Mint 135 cMilk Chocolate 109 cMini semi-sweet chocolate 49 cMint Chocolate 131. 177-9. 197. 191.
278 chocolat at box office mojo 48 chocolat-mocha flaver 160 chocolate 3-5. 254 boiling water 275 brain cannabinoids in 47 cheaper 32 cHershey's 277 chopped 158. 279 cooking 158 cooled 105. 284 drinking 24 durable 25 eating 36 ened 215 equal parts. 197. 182 granulated 278 grated 97. 288-9  9-inch spring form pan. 58-9. 171-4. 112-15.Melt 127 batch 32 bitter 70 blend 146. 132-3. 22-9. 66. 62 baking pan. 268-74. 269 cooled melted 241 couverture 28 creamy 166 crushed 98 cSemi-sweet mini 208 cSemisweet 73. 278 heat. 20. 204-6. 253 Chocolat 6. 48. 40. 45. 76-8. 125-7. 61-4. 42-8. 139. 82-5.305 package semi sweet 221 packages butterscotch 222 use Nestle Mini-Morsel chocolate 60 vanilla milk 111 whip Chocolate 253 chips melt 201.Melt 147 excess 186 expensive 31 free 276 gDark 86. 72-3. 142. 31-40.Add 152 high-priced 46 how to Store 47 how to Temper 46 . 88 cWhite 269. 221 cho Stir 173 chocolat 242.Melt 176 associated 23 bad quality 32 baker's 6. 133.
248 Chocolate-Banana Freeze 14. 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.Add 174 molten 34-5. 77 Chocolate Banana 18. 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. 183 73 . 41 oz Semi-Sweet Mini 77 oz Unsweetend 105 oz Unsweetened 60 oz White 286 pan.306 layer 68 liquid 34 manually tempering 34 mass-produced 32 melted square 141 melted white 109. 181 smooth 53 softened 288 solid 34 squares 141 standardized 43 tempered 35 town 48 unadulterated 27 warm 152 water mocha 180 wine 21. 72 chocolate-and-butter mixture 62 Chocolate and Raspberry Cream Torte 7 Chocolate and Raspberry Cream Torte Yield Chocolate Angel Cake 7. 290 melting 36 minutes. 112.Add 125 shaved 92.Spoon 173 pipe 218 processed 33 quite bland 29 saucepan.
254 part. 59. 97 90 . 94 Chocolate Cheesecake Yield 91. 226. 17. 92-3. 86 chocolate cake mix 49-51. 55. 28. 62. 82-4 Chocolate Bread Pudding Classic 8 Chocolate Bread Pudding Classic Yield 84 chocolate brownies 8. 85 chocolate bunnies 23 Chocolate Butterscotch 16. 97 Chocolate Chip Cake 8. 87 Chocolate Caramel Cheesecake 8. 108. 146. 201 Chocolate Bread Pudding 7-8. 87 Chocolate Cannoli 8. 269 chocolate ch 247 cHershey's milk 227 chocolate chees ecake 194 Chocolate Cheese Pie 8 Chocolate Cheese Pie Yield 90 Chocolate Cheesecake 8.Pour 147 chocolate beverages 22 Chocolate Brandy Cake 7 Chocolate Brandy Cake Yield 81 Chocolate Brandy Cream 7. 89 Chocolate Caramel Pecan Cheesecake 8 Chocolate Caramel Pecan Cheesecake Yield Chocolate-Caramel Sugar Cookies 172 Chocolate Caramels 6. 78 Chocolate Banana Shake 7. 19. 20. 82. 66. 80 baker's 40 Chocolate Baseball Cookies 7 Chocolate Baseball Cookies Yield 80 chocolate batter 85. 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. 43. 78 Chocolate Banana-Split Pie 7 Chocolate Banana-Split Pie Yield 79 Chocolate Bar Filling 7. 121 Chocolate Cake Yield 282 chocolate candy 8. 218 Chocolate Cake 8. 195 Chocolate Cheesecake Bars 8. 79 chocolate bars 35. 88 Chocolate Caramel Hazelnut Pie 8.307 Chocolate Banana Muffins 7 Chocolate Banana Muffins Yield 77 Chocolate Banana Pudding Pie 7.
186. 100 chocolate chip cookies Thersa Monk 103 Chocolate Chip Cookies Yield 99 Chocolate Chip Date-Nut Loaf 9. 187 chocolate cream. 106 Chocolate Chunk Blondies 9 Chocolate Chunk Blondies Yield 107 Chocolate Chunk Cookie Bar 57 Chocolate Chunk Nut Cookies 6.Stir 95 Chocolate-Chocolate-Chocolate-Chip Fudge Cake 14 Chocolate-Chocolate-Chocolate-Chip Fudge Cake Yield 184 Chocolate Christmas Candies 9. 101-4. 186 Chocolate-Covered Fortune Cookies 187 Chocolate-Covered Marshmallows 14. 75. 184-5 chocolate cream cheese batter 163 Chocolate Cream Pie 17 Chocolate Cream Pie Yield 233 Chocolate-Cream-Popcorn 14. 57 chocolate chunks 100. 52-3. 49. 149-50.Spread 185 chocolate chips. 219 Chocolate Chip Squares 9. 59. 83-4. 229. 77. 243-4. 102 Chocolate Chip Macadamia Crunch Cookies 9. 64. 253  chocolate chips. 246-50. 102-3 Chocolate Chip Nut Pie 9.Use 185 . 104 Chocolate Chip Torte 9. 105 Chocolate Chip Peanut Butter 16. 106. 101 Chocolate Chip Grape Nut Bread 9.308 Chocolate Chip Cheesecake Supreme 8 Chocolate Chip Cheesecake Supreme Yield 98 chocolate chip cookie contest 103 Chocolate Chip Cookie Dough Cheesecake 8 Chocolate Chip Cookie Dough Cheesecake Yield 98 Chocolate-chip Cookies 16. 186 Chocolate Covered White Chocolate Cheesecake 9. 211 Chocolate Chip Cookies 8-9. 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. 255 chocolate cools 241 Chocolate-Covered Cherries 14. 103 Chocolate Chip-Oatmeal Cookies 9. 104 chocolate chips 18.Add 248 chocolate chips. 109 chocolate cream 28.
112 chocolate diet 36 chocolate dip 113 Chocolate Dipped Almond Cookies 9. 56 Chocolate Curls Chocolate Gratings 132-3 Chocolate Date Truffles 9. 118.Walnuts 119 chocolate flavor 27. greatest 44 chocolate fight 45 chocolate filling. 48 chocolate factory. 151 Chocolate Glazed Dream Cake 10. 118. 184. 112 Chocolate Dipped Almonds 9 Chocolate Dipped Almonds Yield 113 Chocolate Dipped Peanut Butter Cookies 9. 128. 80. 113 Chocolate Dipped Strawberries 9 Chocolate Dipped Strawberries Yield 114 chocolate dollops 267 Chocolate Dot Pancakes 9. 118 chocolate gratings 125 chocolate hardens 114 Chocolate-Hazelnut Filling 119 Chocolate Hazelnut Tart 10 Chocolate Hazelnut Tart Yield 119 . 117 Chocolate Fudge Sauce 19.Top 273 Chocolate Fudge 10. 111 Chocolate Decadence Bread Pudding 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. 243 favorite 52 Chocolate Frosting. 249 Chocolate Fudge Pudding 10. 115 chocolate dough 135. 153 chocolate eggs 44 fondant-filled 44 chocolate extract. 29 classic 29 Chocolate Fluff Frosting 275 chocolate fountain 31 chocolate frosting 198. 195 chocolate Genoise 197 CHOCOLATE GLAZE 59. 225.Chill 123 at the chocolate factory 46 Chocolate Factory 44-5. 265 Chocolate Ganache 10. 116.309 Chocolate Creme 9. 18. 125.
219 Chocolate Marzipan Slices 10. 30-1 producing 30 chocolate lovers 3. 93. 123 chocolate makers 27-8 chocolate makers use 28 chocolate-making machinery 32 Chocolate Malted-Milk Pie 10. 122 Chocolate-Macadamia Nut Bread 14. 123 Chocolate Madeleines 10. 255 chocolate layer. 127 chocolate mass 33 blended 33 chocolate melts 76. 187 Chocolate Macaroons 10.Blend 197 chocolate milk 23 Chocolate Milk Fudge 10. 240. 26-7. 128 Chocolate Mint Baked Alaska 10 Chocolate Mint Baked Alaska Yield 129 Chocolate Mint Baked Custard 10 Chocolate Mint Baked Custard Yield 129 Chocolate Mint Cheesecake Cups 11 . 124 chocolate manufacturers 43 large 43 Chocolate Manufacturers Association 32 chocolate manufacturing facility 30 Chocolate Marble Cake 10 Chocolate Marble Cake Yield 125 Chocolate Marble Cheesecake 10 Chocolate Marble Cheesecake Yield 126 Chocolate-Marbled Fudge 14. 123 chocolate lover's dream 3 Chocolate Lover's Eggnog 10. 121 chocolate icing 121 Chocolate Indians 10. 55 cBarcardi Dark Rum pk 55 Chocolate Jumbles 10. 250. 121 chocolate instant 50-1. 122 chocolate layer 147.Continue baking 147 chocolate liquor 4.310 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. 265 chocolate melts. 188 Chocolate Marshmallow 16. 128 Chocolate Mini Cheesecakes 10.
145 Chocolate Orange Cheesecake 12.ture 84 chocolate mixture 57. 129. 149 Chocolate Peanut Butter Cup Cheesecake 12 Chocolate Peanut Butter Cup Cheesecake Yield 150 . 192. 130 Chocolate Mint Frosting 132-3 Chocolate-Mint Frosting 132-3 Chocolate Mint Ice Cream 11. 145 Chocolate Nut Upside-down Cake 12. 125-6. 138. 141 Chocolate Mud Frosting 11. 139-40 Chocolate Mousse CakePart 11. 154. 76. 95. 132. 138 chocolate mix 191 chocolate mix. 275-6  chocolate mixture. 131 Chocolate Mint Layer Cake 11. 119.Add 211 chocolate mixture. 113-14. 257.Pour 198 chocolate mixture. 142. 137 Chocolate Mint Sugar Cookie Drops 11. 63 Chocolate Peanut Butter Bars 12 Chocolate Peanut Butter Bars Yield 148 Chocolate Peanut Butter Chews 12. 105. 146 Chocolate Orange Supreme Cheesecake 12. 142 Chocolate Munchies 11. 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 11.311 Chocolate Mint Cheesecake Cups Yield 130 Chocolate Mint Cookies 11. 141-2.Stir 200 chocolate mizture 85 chocolate morsels 69. 148 Chocolate Peanut Butter 6. 143 Chocolate Nut Chews 11. 217-18. 265 csemisweet 271 flavored semi-sweet 137 Chocolate Mousse 11. 144 Chocolate Nut Toffee Bars 11. 160-1. 200. 139 Chocolate Mousse Flan 11. 149 Chocolate Peanut Butter Cookies 12. 151-2 Chocolate Mousse Cake 11. 137. 204. 147 chocolate ot 186 Chocolate Pancakes 12. 136 Chocolate Mint Sticks 11.Fold 208 chocolate mixture.
93. 231. 234. 255 chocolate pieces 50.312 Chocolate Peanut Butter Dip 12 Chocolate Peanut Butter Dip Yield 151 Chocolate Peanut Clusters 12. 54 Chocolate Pudding Mix Yield 159 Chocolate Pudding Souffle Cake 12. 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. 19. 157-8 Chocolate Pretzels 12. 154 Chocolate Pecan Rum Balls 12. 259. 46 chocolate pudding 49. 20. 177. 153 Chocolate Pecan Pie Bars 12. 158. 202. 204 oz Semi-sweet 189 oz Semisweet 188 pkg semisweet 218 white 271. 69. 164 Chocolate Sandwiches 13. 289 warm 259 Chocolate Sauce Yield 281 . 289 chocolate pieces. 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. 152 Chocolate Peanut Pie 17 Chocolate Peanut Pie Yield 240 Chocolate Peanut Whirls 12. 154 chocolate pie 17. 258 csemisweet 176 cSemisweet 155 grated 133. 188. 162. 165. 153 Chocolate Pecan Orange Balls 12. 281. 17. 155. 13. 272 chocolate products 40-1. 160 Chocolate Puddle Pudding 12. 215 resemble 67 Chocolate Pudding Cake 12 Chocolate Pudding Cake Yield 159 chocolate pudding mix 12. 164 Chocolate Sauce 7. 219.Microwave.
142. 67 Chocolate Turtle Cheesecake 14 Chocolate Turtle Cheesecake Yield 178 Chocolate Turtle Pie 14. 165 Chocolate-Scotch Drops 14 Chocolate-Scotch Drops Yield 189 chocolate sets 218 chocolate shavings 227 chocolate sheet 288 Chocolate Shortcakes 13. 196 oz Semisweet 216 chocolate streaks remain.Pour 205 Chocolate Sugar Cookies 13 Chocolate Sugar Cookies Yield 171 Chocolate Surprise 13. 278 Chocolate Truffles Yield 176-7 Chocolate Tunnel Cake 6. 72. 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. 179 chocolate turtle recipe 148 . 185. 173 Chocolate Tapioca Pudding 13 Chocolate Tapioca Pudding Yield 174 chocolate taste 30 Chocolate Teacake 13. 172 chocolate sweet 41 Chocolate Swirl Cream 76 chocolate syrup 79. 20. 151. 203 cHershey's 174 Chocolate Syrup Brownies 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 13.313 Chocolate Sauerkraut Cake 13. 139.
210-11. 172. 203 cholesterol 53. 251 cNuts 107. 262 cMilk 52. 179 Chocolate Vinegar Cake 14 Chocolate Vinegar Cake Yield 180 Chocolate Wafer 6. 276-7  cMILK 97 cMint-Chocolate Chips 129-34. 142. 68. 179. 36-8. 190 churn 132 cinnamon 65. 56. 112.Cover 204 Chocolatetown Special Cake 14 Chocolatetown Special Cake Yield 189 chocolatiers 28 chocolatiers use 28 chol 149. 236. 272 choney 231-2 cHoney 153. 68 chocolate wafer crumbs 92. 214 clow fat milk 231 cMargarine 63. 122-4. 211. 31-3.Mix 159. 130-1. 209-10. 273 cHershey 242 . 220 Chopped Powdered Sugar 127 chopped Shortcake dough 167 chunks 99. 271-2. 86. 172. 101. 107. 223-4. 61. 275 cinnamon/sugar mix 98 Cinnamon Whipped Cream 211 cinnamon. 293-4  bowl. 224-5.Stir 214 cLight Cream tb Butter Flavored Shortening 108 cloves 211. 283 cmilk 177. 98. 155. 202. 93 Chocolate Waffles-Mix 14. 290 cocoa 29. 201-2. 148. 270. 170. 244-6. 122. 233-4. 204 Chunky Triple-chocolate Cookies 14. 213.314 Chocolate Velvet Cheesecake 14. 80. 138. 144-5. 86. 70. 66-7. 266.Let 156 chocolates. 151. 183. 114. 237-8. 244. 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. 108. 95. 146-7. 67. 177-8. 276-8. 228-31. 115-16. 183 chocolate. 230 chopped nuts 122. 42-3. 280-2. 258. 129 chocolate wafer crust 68. 78. 158-60. 188. 184-5. 247-9. 139. 226. 46-7. 104. 190 Chocolate Walnut Pie 14. 180 Chocolate-walnut Meringues 14. 233. 209-10. 75-7. 173. 254.
65. 167. 224. 80. 281 expensive 29 forastero 29 milk.Sift 158. 189. 164. 264 cunsweetened 96 cUnsweetened 65. 78. 30-3. high 26 cocoa fat 28 cocoa flavonoids 38 cocoa flavonols 47 cocoa frosting 158-9. 43. 158 substituting 28 cocoa butter content. 216. 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. 26.Add flour 245 cocoa powder 36-7. 244. low 30 cocoa butter crystals 33 cocoa butter flows 31 cocoa content. 199. 273. 142 world's 27 cocoa-based prescription drugs 38 cocoa beans 27. 248. 184. 187. 244. 96. 28. 273 mixing 74 powdered baking 72 processing 37 reducing 28 sifted 201 tUnsweetened 63 unsweetened 139. 280 cocoa mixture. 75. 276. 160. 168. 25-7.315 cHERSHEY'S 73 cPowdered 274 crumbly. 80. 128. 40. 237. 245.Put 170 . 293 cocoa graham crust 217 cocoa growers object 28 Cocoa Icing 245 cocoa liquor 31 cocoa mix 244 cocoa mixture 122. 264. 43 cocoa-sugar mixture 67 cocoa together. 29 cocoa butter 22-3.Add 220 cSifted 115 cunsweetened 74 cUnsweetened 124. 230.Cut 161 Cocoa Tree 46 CocoaBella 47 cocoa. 212-13.
285 cChocolate wafer 68 wafer 98. 211. 132-3. 256-8  . 91. 250. 137. 186-7 Contemporary Confection 46 cook 55. 155.Cut 253 cookie sheets 87. 221. 214. 97. 208-9. 246-7 confectioners 94. 106. 180. 130. 123. 143. 94. 170. 235. 194 cOil 49-51. 171. 192. 218. 293  confectioners sugar 82. 90. 177 toasted 215 Coconut Chocolate Cheesecake 14 Coconut Chocolate Cheesecake Yield 191 coffee 58. 200 cSweetened 130. 55. 148. 159. 166 cookie crumbs cChocolate 253. 67. 263  cook stirring 139. 144. 207. 127. 169. 106. covered 155.Refrigerate 178 cocoa's medicinal 47 cocoa. 124. 118. 176. 87. 150. 99. 68. 156-7. 270 coffee mixture 235 cognac 169. 173. 93. 247. 132-4. 174. 185. 293 tHot water 176 confectioners sugar tb 193 confectionery 43-4 consistency 34. 177. 223 Coll 132-3 colored decors 186 combined. 60. 280-1 Coffee Cake 13 Coffee Cake Yield 173 coffee liqueur 65. 237. 244-5 consumers 43 consumption 35. 108.316 cocoa. 157. 253 oz Sweetened 209 sweetened 128. 81. 243 cold milk mix 170 cold water forms 116.Stir 238 coconut 69. 259-60. 175. 201. 160-2. 39 containers. 31-3. 65-6. 230. 166. 137. 191. 180. 116-17. 238. 88-9. 222. 273-5. 108. 125. 124 cookie dough 99. 253 chocolate chip 99 crumble 57 prepared crust. 142 cookbooks 148. 46 conching process 33 condensed milk 23. 213. 145.Beat 182 conching 4. 134. 175. 165. 166. 113. 37. 198. 227. 185. 87. 243.
270. 246 non-stick 212-13 nonstick 63. 267. 230 creamed mixture 64. 195. 276 cooking spray. 291 Cool. 126. 229. 293 cooking spray 73. 137. 104. 229. 150-1. 60. 269 cream Butter 85 cream butter flavor crisco 64. 142. 291. 263. 135. 213. 165. 134-5. 131. 266 cramy.Bake. 239 Cream/Chocolate Frosting 273 cream margarine 172. 66. 256-8 cookie sheets. 153. 286 cracker crumbs. 160 corn. 89. ungreased 131. 237. 1878. 150. 72. 212. 6. 114. 91. 137. 191 cream cheese mixture 68. 227. plain dark chocolate 31 cPowdered sugar 72. 260-1. 129. 137. 94. 167. 116. 260  cornflour 67 couvertures. 166. 81. graham 59-60. 108. 87. 165. 72.In 212-13 Cool cake layers 268 Cool cookies 103. 126. 192 Creamy Chocolate Cheesecake Squares 193 CREAMY CHOCOLATE FROSTING 166 . 106 cRaisins 69. 189. 98. 211. 99. 185. 79. popped 187 corn oil spreadand stir 73 corn syrup 59. 143. 290 cream cheese 51. 117. 103-4. 81. 148. 165-6. 146. 81. 212-13. 138. 282. 192. 202.Turn 281 cooling racks 99.Add eggs 100 cookies 3. 217.317 prepared 71. 239-40. 171-2. 99. 259-60  Cream Cheese Chocolate Cake 14. 220. 68-9. 131. 227. 266 cream shortening 121-2. 61. 256-8  cooking 45. 160. 168. 202 cookie. 110-11. 231  Creamy Chocolate Cheesecake 14. 253. 68. 281. 222-3. 103. 239. 131-4. 108.Transfer mixture 182 cooled yolk mixture. 110. 113-15. 165.Place chocolate 105 cools 108-9. 245. 239. 144. 87. 122-4. 113. 92-4. 151. 63. 75. 128. 247 cool. 229. 185. 71.Beat 197 cooled cheesecake 94 cooled chocolate mixture 238 cooled chocolate. 119. 177.Heat 170 cream butter 76. 150. 119. 155 ungreased 134. 171. 258 Cool crust 218. 275. 143-4. 270. 294 creamy 58. 128. 98. 93-5. 64. 165.
99. 126. 220 cSugar oz Bittersweet chocolate 151 cSugar tb Cocoa Eggs 94 . 229-30. 292 csugar 262. 206 crust. 206 Crumb-nut cheesecake crust 126 crumbs 72. 254 cSemisweet chocolate chips tb 198 cShortening 71. 134. 134-9. 158-60. 100. 245-9. 107-12. 162-8. 180-3. 101-5. 187-93. 92. 146-7. 143. 142. 206-15. 84. 122.318 Creamy Chocolate Frosting. 92-3. 14. 181. 201. 150. 163. 191. 110. 271 cSugar 55-7. 191. 125. 145-7.Bake 135. 246. 191. 254-5. 82-3. 236 cSemi sweet chocolate pieces Melted 173 cSemi-sweet chocolate ships 173 cSemisweet chocolate chips 51. 126. 249-50. 98. 153 creamy. 90. 222. 249. 102-3 crisp cookies 64. 269 cSour cream 59. 128. 109-10. 186. 79. 129. 240. 60. 253-4. 277. 23940. 181.Cut 166 creamy chocolate sauce 266 CREAMY MILK CHOCOLATE FUDGE Omit 221 creamy. 146-7. 284-6  prepared 95. 91-2. 125-31. 267. 130. 280.Blend 143. 239. 90-2. 163-4. 94. 173.Heat 170 creations 43 special chocolate 44 creme 12. 267. 70-3. 81. 65. 97-9. 282 cSifted flour 115. 230. 290 flavored 64. 72. 228-30. 171-5. 271-83  cSUGAR 97 cSugar Egg tb Flour 63 cSugar Eggs 146 cSugar oz 207. 154. 249-50. 278 vanilla waver 227 crust 51-2. 217. 257 Crucial Step in Chocolate 46 crumb crust 124. 273. 217-18. 179. 128 packaged 91.Sprinkle 179 Cru Chocolate 46 crystals 33-4 cSelf-raising flour 182 cSelf-rising flour 104. 193 creme cups 158 crepes 162 criollo 29 Criollo Chocolate 46 Crisco cButter Flavor 94. 247 crust. 94. 178-9. 68. 143.
89. 74-7. 218. 111-13. 142. 100-1. 278 cup boiling water 244 cup brandy 81 cup butter 99. 80. 207. 159-61. 159. 279. 292. 208. 267 cWater 50. 105. 134-6. 239. 281-2. 139. 229-32. 167. 146. 128. 211. 84-5. 250. 106. 198. 220. 156. 55-6. 158. 84. 141. 115. 126. 126. 221 paper 184 prepared 246 cups batter 256 cups cheese mixture 267 cups cream 76. 173. 273 cup chocolate chips. 71-2. 284 Cuckoo for Cocoa 46 cUnbleached Flour 104 cunprocessed uncooked wheat 271 cUnsifted flour 145. 68-9. 136. 67. 97. 255 cupcakes 3. 218. 77. 294 cwater 96. 135 cup semi-sweet chocolate chips 231 cup servings 123 cup sugar 75. 170. 133. 246-8. 191. 79-80. 124. 187  cWhipping cream 110. 242. 140-1. 171. 1302. 220-4. 172.319 cubes 70. 173. 263 cups miniature marshmallows 221 cups semi-sweet chocolate chips 64 cups sour cream 65 curls 125. 121-2. 223. 81.Turn 81 cup cream 175. 279 cVanilla Wafers 226 cWalnuts 87. 217. 101. 151. 58. 141 currants 175. 111. 138. 237. 218 cups crumb mixture 201 cups flour 76. 281-2 D . 263  cup topping 277 cup water 58. 154. 292-3  measuring 181. 61-2. 256. 262-3. 218. 162-3. 256 c-4 243 cups milk 160. 122. 206. 96. 176. 193. 231 cups 50-1. 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. 136. 195.
cBarcardi 51. 264. 74. 246.320 Dark and Dense Chocolate Mousse 15. 240. 98. 194 dark chocolate benefits 36 Dark Chocolate Brownies 15.Butter 199 degrees F. 239. 224.Stir 125 dogs 23. 185. 95. 281 degrees 68-70. 157. 149. 195 dark chocolate dl 87 Dark Chocolate May Lower Blood Pressure 47 dark chocolate mousse 217-18 Dark Chocolate Sauce 15. 165. 265. 197 Decadent Chocolate Cake 15. 177. 89. 191. 104. 151.Butter 58 Dense Chocolate Mousse 15. 220 diarrhea. 40. 156. 231. 201-2. 128-35. 55 dark semi-sweet chocolate 264 Decadent Chocolate Bread Pudding 15. 138-9.In 81. 258. 223. 126. 191-2. 199 dark chocolate shavings 240 dark rum. 244-5. 1789. 260. 201 . 195 degrees F. 194 dessert 57. 26. 261-3  degrees Celsius 29 degrees Fahrenheit 29. 186. 194. 106. 166.Beat egg whites 105 degrees F. 280 Devil's food cake 81 Diabetic Crunchy Chocolate Raisin 16. 197. 61. 129. 200 Double Chocolate Ice Box Pie 15.Spoon 152 degree oven 96. 159-60. 36-8. 230. 97. 272 diseases 38 dish 71. 166-7. 198 decadent chocolate chip cheesecake 60 decorate 87. 82. 199 Double Chocolate Cheesecake 15. 265 degree angle. 200 eating 38 flavonoid-rich 37 oz bars Swiss 58 31 Dark Chocolate and Pumpkin Cheesecake 15. 200. 194 dark chocolate 23. 119-21. 113-15. 171. 200 Double Chocolate Fantasy Bars 15. 40-1 doi 47-8 dolly 280 double boiler melt 240 Double Chocolate Brownies 15. 252. 130 degrees F. 186. 131. 197. 176. 47. 241 greased ovenproof 161 litre oven proof 117 dissolved. dark chocolate helps 45 dip 66. 271.Melt 202 degrees.
204 dough 55. 194.Stir 242 draft-free area 76 drink 24-5 drizzle 50. 258-9  effects. 141. chocolate's mood-elevating 42 Effects of Cocoa on Human Health 47 egg mixture 70.Chill 144 xChocolate 119 dough. 88-9. 157. 220 Easy Chocolate Cheese Pie 15 Easy Chocolate Cheese Pie Yield 205 Easy Chocolate Dipping Sauce 15 Easy Chocolate Dipping Sauce Yield 206 Easy Chocolate Fudge 15. 113-14. 135. 57. 108. 64. 167. 259-60. 124. 103. 77. 183. 76. 284  blended. 155-6. 177. 167. 134. 113-14. 129. 185. 289 dry ingredients. 85-6. 124. 133. 88.Pour vanilla 180 Dump bread mixture 83 Dutch chocolate 37 Dutch process 184-5 E Easy Chocolate 16.Chill 158. 119. 163. 273 oats. 205. 134. 79.Pour 208 egg-white mixture 169 egg whites 60. 280  egg-yolk-chocolate mixture 289 . 250. 131. 57. 140. 172. 116. 196-8. 250. 262.321 Double Chocolate Mint Chip Cookies 15 Double Chocolate Mint Chip Cookies Yield 202 Double Chocolate Nut Treat 15 Double Chocolate Nut Treat Yield 202 Double Chocolate Satin Pudding 15 Double Chocolate Satin Pudding Yield 203 Double Chocolate Souffle 15 Double Chocolate Souffle Yield 203 Double Dark Chocolate Cake 15. 283. 241. 94. 185. 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. 108. 83. 242. 122. 200. 212-13. 185. 119-20. 157. 263. 164. 205. 96. 193. 279 egg mixture. 81. 74-5. 137-8. 150. 209 Easy Double Chocolate Ice Cream 15 Easy Double Chocolate Ice Cream Yield 209 edges 72.
223 Fast Chocolate 16. 207. 178. 171-5. 250-2. 134. 244 Fat-Free Chewy Chocolate Cookies 16. 244 total 53. 212 Fat-Free Chocolate Cake 16 Fat-Free Chocolate Cake Yield 213 fat-free instant pudding 286 F.wikipedia. 142. 261-3. 204-5. 177-9. 140. 54.Fold 171 Eggless Chocolate Cake 16 Eggless Chocolate Cake Yield 210 eggnog 123 eggnog mixture 123 eggs 49-53. 106. 32-3. 197-8. 18893. 291-4  eggs yolks 141 eggs. 222. 241-3. 96. 287-8  egg yolks.Butter 239 FDA 32. 43. 47 fermentation 22. 247-54. 281-2. 251. 80-4. 149. 119-21. 68. 219-20. 85. 208. 35. 37. 76. 111. 222 fat 26. 217-19. 55. 130-5. 265-6. 40. 64. 139. 212 Fashioned Chocolate 16. 168-9. 76. 146. 81. 244. 112. 291-2  electric mixer beat 91 emulsifying agents 31 en. 266-9. 275. 203. 262 tChocolate 123 teaspoon Vanilla bean 160 tPeppermint 137 Extreme Chocolate 45 F Fairfax Chocolate Icing 16. 213. 288 evaporated skim milk 168 excess chocolate glaze 140 excess flour 185 extract softened cSugar Eggs tVanilla 75 talmond 186. 60. 167-9. 236. 161. 30 fertility 23 . 182. 70. 61. 79. 223-4  non-cocoa 28 saturated 37.Let 112 egg.Stir 65 Egyptian Chocolate Cake 16 Egyptian Chocolate Cake Yield 210 electric mixer 50. 98-104.322 egg yolk mixture 96 egg yolks 54. 87-92.org/wiki/Chocolate 48 European Sweet 45-6 evaporated milk 88-90. 53. 130. 238-9. 224-7. 144. 58.
260. 121 floured Bundt 239 floured surface 88. 110. 76. 270. 106. 250. 145 fluffy. 61-5. 202 flan 141 flavonoids 37-8 flavored batter 242 flavorings 56. 103-8. 200. 231  flour mixture. 281-2  Fluffy Chocolate Frosting 244 fluffy. 263.Add eggs 245 fluffy.Mix 158. 117. 195 film adaptations 44-5 filo 77 fingers 66. 273 fluffy. 227. 84. 209-12. 239 flavors artificial vanilla 32 buttery 119 flour 50-5. 124. 256-8. 229. 260-2. 227-31. 291-4  combined 257 cwhole-wheat 271 tablespoon 276 flour mix 146 flour mixture 55. 250.Beat 65. 106. 287 index 66 finished chocolate confection 42 Firmly Packed 132-3. 224. 117. 83. 171.Beat 209 .323 Field Museum 45-6 Fiesta Hot Chocolate 16 Fiesta Hot Chocolate Yield 213 film 5.Chill 110 foil. 110. 137-8. 157. 130-5. 94. 280-4. 158.Chill 251 foil-lined cookie sheets.Mix 293 flour mixture.Stir 202 floured 12-cup 119. 184. 227.Fold 281 foamy 97. 44-5. 273 flour. 87. 103. 247. 101. 276 aluminum 83-4. 266-9. 210. 163-6. 182. 22930. 189-91. 248 flour. 261-4. 242. 158. 89.Stir 80 fluffy 55-6. 131-3. 137-41. 195-8. 101. 276 foil 152. 59. 192-3. 85-8. 165-6. 263. 107. 60. 104. 75. 247-9.Add flour 127. 140. 212. 284 Flourless Chocolate Mousse Cake 16 Flourless Chocolate Mousse Cake Yield 214 flourmix 78. 182. 208. 276 buttered 279 foil candy cups 177 foil-lined 8-inch square pan.
192. 97. 72. 37 Foolproof Chocolate 16. 61. 198. 190. 180. 161 Frozen Chocolate 16. 28. 82-3. 215 frothy 24. 148. 245. 194. 118. 216-18. 268. 287-8  freezer 110. 99. 72. 167. 124. 268 vanilla. 292-3  GARNISHES 132-3 gButter 86 . 239. 274 nd 132-3 frost cake 252. 245. 152. 216-18. 155-6. 216-18. 162. 71. 79. 123-5. 169-70. 293 frosting 62. 209. 162-4. 208 foods 3. 195-7 ganache glaze 58-9 garnish 51-2. 263. 165 food processor 59-60. 141-2. 140-1. 285-8. 148. 46. 185. 156-7. 119. 48 food cake mix 74 food coloring. 188. 104.324 fold 74-6. 211. 189. 65. 2045. 204-5. 182. 74. 140. 196-8. 140-1. 186-7. 250. 35. 238. 166. 215 Frozen Chocolate Banana Pops 16. 161-2. 288 frost 50. 178-9. 283-4  fold beaten egg whites 263 fold cocoa mixture 194 fold squares 261 fold whites 85. 216 Frozen Double Chocolate Mousse 16 Frozen Double Chocolate Mousse Yield 217 fudge 16. 96-7. 52. 221 forastero 29 fork 50. 194. 79. 273 buttercream 148 cButter cream 148 chocolate butter cream 274 cup Raspberry-Chocolate 268 remaining 192. red 73-4. 240-1. 138. 85. 217. 209-10. 56-7. 165. 180. 70. 132. 132-3. 93. 152 Food and Drug Administration 32. 159.If 273 frosting mixture 138 Frosty Chocolate Pudding 16. 288 frictional heat 33 fridge 194. 218-23 Fudgy Chocolate Pudding 16 Fudgy Chocolate Pudding Yield 224 G ganache 109. 79. 114. 137. 116-17. 235. 238. 72. 238. 166. 162. 152. 293 freeze 79. 184. 125. 190. 43. 128-9. 238. 25. 188. 240-1. 238-9. 155-6. 216 Frozen Chocolate-Peanut Butter Pie 16. 208-9. 114. 172. 140-1. 139. 226.
88-9. 141. 131. 255 German cooking chocolate 157-8 German sweet chocolate 208. 185. 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. 68. 264. 84. 195-7. 240 Healthy Chocolate 47 heaping Flour 122 hearts chocolate cake 276 dark chocolate could help 46 heat 56-9. 55. 270-1. 57. 202-5. 221 glaze 50. 58. 139-46. 174-5. 120. 152. 155. 87. 187. 227-8. 137. 229. 59. 101. 210. 197. 59. 132. 255. 261. 124. 134. 184. 224 Gifts of chocolate 23 glass bowl 194. 117-19. 184-5. 107. 125. 236-7. 160. 152. 1689. 118. 131-2. 136. 87. 227. 131. 227. 193. 125. 187. 237. 142. 81. 63. 114. 182. 124-6. 263-4. 138. 185. 252. 160-3. 134. 239. 288-90 gelatin mixture 139. 263 medium-low 161 moderate 66. 199. 124. 127. 184. 71. 270. 283 glucose 66 Gods 45-7 golden 55. 106. 107. 162. 138-9. 275. 182. 89. 154. 75. 292-3  direct 118 form 160 gentle 70 high 76. 217.Melt chocolate chips 143 Great Chocolate Desserts 68 ground 22. 153-4. 263. 238-9  med-high 162 medium-high 89. 290-1  Grease cookie sheet. 30. 119. 114. 119. 175. 106-9. 291 Grape-Nuts mixture 102 grease 51. 72-3. 280 Guide to Chocolate 45 Guilt-Free Desserts Preheat 130 H half beat 26 hazelnuts 65. 193 GLAZE 108. 159 low 57. 81-4. 168.325 gelatin 97. 82-5. 27. 1846. 239 German Sweet Chocolate 63 German Sweet Chocolate Cream Cheese 6 German Sweet Chocolate Cream Cheese Brownies 16. 86-7. 199. 152. 287 . 197-8. 179. 212.
low 247 heat. 77. 109. large 85 heat. 161. 128.Simmer 214 heat. 193. 246. 227-30. 145 medium-high 109 heavy saucepan 62. 88 Heat oven 50. 91. 24 holes 210 Holiday Chocolate Butter Cookies 17 Holiday Chocolate Butter Cookies Yield 230 holidays 5. 123. 234. 218. 163.326 saucepan.Add 219 heat. 178. 230-1. 114.Cool 179 heated grill 115 heat. 23. 169. 277 Honey Chocolate Cake 17 Honey Chocolate Cake Yield 230 Honey Chocolate Cupcakes 17 . 72.Pour 196 heatproof bowl set. 246.Reduce 218 heat-absorbing sur-face 34 heat chocolate 197 heat cream 152 heat milk 84 heat oil 70. 171. 263 Hershey Chocolate Company 43 Hershey Cocoa 128 Hershey Company 43 Hershey Great American Chocolate Chip Cookies 227 Hershey's Chocolate World 43 Hershey's Cocoa 111 Hershey's kisses and Reese's Peanut Butter Cups 43 Hershey's Light Chocolate Brownies 17 Hershey's Light Chocolate Brownies Yield 228 Hershey's Light Chocolate Cake 17 Hershey's Light Chocolate Cake Yield 228 Hershey's Semi-Sweet Chocolate Chips 128 High-quality chocolate 33 High-quality white chocolate couvertures 31 Hilary Clinton's Chocolate Chip Cookies 17 Hilary Clinton's Chocolate Chip Cookies Yield 229 history 3-4. 173.Stir 105.Remove. 254. 157. 64. 44. 231 honey 17.Blend 109 heat. 94. 198. 257  pml 111 unknown 256 heat raspberry 50 heat skillet 148 heat sugar 263 heat topping 74 heat. 58.
183. 268 JAM-FILLED CHOCOLATE SUGAR COOKIES 172 Jamaican Chocolate Cake 17 Jamaican Chocolate Cake Yield 236 jar 61. 220. 258. 235 jam 74. 277. 165. 108. 234 Israeli Chocolate-Coated Orange Peels 17 Israeli Chocolate-Coated Orange Peels Yield 235 I. 186.The Cake 238 J Jack Daniel's Chocolate Ice Cream 17. 213. 42 hot chocolate 17. 278. 282 soft vanilla 115 ice milk 79 frozen 79 oz Chocolate nonfat 79 icing 50. 141. 161. 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 . 60. 169. 122. 31-2. 94-5. 274  dry 53. 86-7. 11617. 65. 244.327 Honey Chocolate Cupcakes Dessert horses 40. 136. 73. 215. 166-7. 232 best 67 Hot Chocolate Mix 17. 65. 264. 266. 74. 82. 108. 119. 63. 229-30. 272. 121-2. 172. 201. 192. 140. 101. 232 hours. 95. 62. 226. 232. 261 indentations 172. 276. 278 humans 23. 230-4. 67. 175.Stir 205 HOUSE Milk Chocolate 260 HOUSE Peanut Butter 258 hr 164. 67. 136. 41-2 231 I ice cream 129. 230 Industrial Revolution 25 ingrediants 250 ingredients 28. 275-6  remaining 63. 23-4. 211. 251 Jeff's Chocolate Cream Cheese Frosting 17 Jeff's Chocolate Cream Cheese Frosting Yield 237 jelly roll pan 73. 49-50. 79. 284 instructions 3 International Cocoa Organization 46 invert cake 169 Irish Cream and Chocolate Cheesecake 17. 288 pt Chocolate 121 scoop of vanilla 61.
274 kilogram 40 Kit's Chocolate Mousse 18 Kit's Chocolate Mousse Yield 241 knife 60. 263. 126. 218-19. 150. 199. 208. 286 layers 50-2. chocolate tempering 35 . 263 labels 42-3 large bowl beat 150 large mixer bowl 91. 187-8. 274  menthe 193 meringue 196-7 single 111. 208-9. 114 lead 5. 137. 223. 162. 140. 151. 205. 124. 216. 64. 108. 163. 271 loaf pans 3-inch 208-9 floured 7-by-5-by-3-inch 175 loaves 75. orange 177 K Kahlua 14. 185. 179. 225-7. 239. 256 large mixer bowl beat cream cheese 193 large mixing bowl 49-50. 71-2. 54. 201. 268 cChocolate-mint 184 liquid mixture 277 loaf 52. 118. 226 M machines. 206. 192. 238. 255 cool 147 low heat melt margarine 283 lukewarm 117. 245. 102. 126. 55. 155. 243 loosen cake 109. 241. 39-40. 173. 161. 245. 207. 242. 148. 181. 187. 197.328 juice. 118. 211. 195. 227. 178-9. 278-9  L La Creme 208 La France Chocolate Decadence 19. 70. 192. 145. 149. 170. 268. 72. 221. 140. 261. 96. 70. 89. 239 sugar tb 188 Kahlua butter 188 KAHLUA BUTTER 188 Kahlua Milk Chocolate Cheesecake 17 Kahlua Milk Chocolate Cheesecake Yield 239 kids 81. 177. 156-7. 166. 252. 147. 182. 47 lead concentrations 39-40 leaf 133 Light & Luscious Chocolate Desserts 111 Light CoCoa Frosting 229 liqueur 59. 156. 246.
. 207. 193. 89. 108. 128. 66. 83-4. 280-1. 279. 127. 178-9. 243 medium 49-50. 91. 152. 61-3. 134-7. 212. 281 unknown 200 melt chocolate 56. 191-2. 281. 146. 127.In 228 medium saucepan melt corn oil 111 medium size bowl 149 medium-size bowl 239 clean 161 medium speed. 162. 252-4. 291-2  Melt Beat 208 melt butter 92. 105-6. 174. 2402. 265. 148 Mars 26.Turn mixture 285 medium. 58. 256 Maui Chocolate Pizza 18. 149. 118-19. 268-9. 243. 179. 91. 182. 119. 264. 85.Add eggs 166. 282 medium speed. 220 marshmallows 87. 180. 73. 114. 171. 148-50. 247. 63. 288. 262-3. 197.Sprinkle coconut mixture 173 margarine 63. 87. 186. 59. 210. 119. 153. 138. 166. 286-7  medium heat 69. 152. 242 Maya 22-4 Mayonnaise Chocolate Cake 18. 223-5. 42-3. 43. 191. 284. 189. 231-2. 78-9.With 199 melted chocolate 61. 217-18. 138. 278. 195. 30. 143. 244-5. 118. 251. 256. 235-7. 132-3. 145. 263. 149. 222. 53 largest chocolate 43 marbelize 64.Beat 294 medium speed. 271-2  medium bowl 57-9. 225 Marble Fudge 222 Marbled Double Chocolate Cheesecake Squares 18 Marbled Double Chocolate Cheesecake Squares Yield 241 marbled effect. 179. 156. 145-6. 211. 38. 263. 99.Blend 281 medium speed. 218. 125-6. 290 melted butter. 96. 245. 132-3. 146-7. 289-90  melt chocolate chips 111. 61. 108. 76. 78. 94. 287 vegetable cooking spray. 177-80. 98. 33-4. 292-4 Margarine cCocoa cSugar Eggs 108 margarine mixture 106.329 Making Chocolate 46 manufacturers 5. 138. 180. cButter oz 207. 157. 203. 163. 193 melt ts Vanilla 146 melted butter 89. 47 marshmallow cream. 128. 91.Stir 58 melt 28. 31. 194. 250. 272-5  regular 106. 68. 163-4. 250-1. 166. 157. 169. 138. 273. 158. 92. 162. 293  medium mixing bowl 263 medium saucepan 111. 281. 210. 145. 93. 275. 184. 226-8. 99. 154. 201. 154. 224. 215.
232. 36. 129. 56-7. 287 cNon-fat 255 cold 272. 217. 254 microwave cream 125 microwave oven 142. 207. 226 melted chocolate mixture. 193 Menthe Chocolate Squares 14. 177-9. 206. 2034. 31. 196 Mesoamerican Luxury 45 Mexican-style Hot Chocolate 18 Mexican-style Hot Chocolate Yield 244 microwavable bowl 172. 256. 200. 105. 177.Remove 106. 155. 223-7. 175.Pour 80. 63. 272 cSour 230 cWhole 83. 205. 170. 261 Mile-High Chocolate Cake 18. 40. 262 stirin 182 sweetened 208. 229. 162. 216 microwave-safe bowl 186. 53. 171. 166-8.Chill 133 rounded teaspoonful 135 Melted unsweetened chocolate 233 melted white baking pieces 177 melted. 222.Chill 125 melted. 236. 168 dry 54. 95 melted. 190. 143. 220 hot 263. 245 melted. 199  melted chocolate chips 227. 78. 191.330 168. 230 melted chocolate mixture 140. 159. 26. 272 ingredients. 206. 252 melted 239 oz bag 245 31 Milk chocolate bars 143-4 . 149. 224. 244 milk 22-3. 31. 102. 171. 186. 104. 156. 189. 247-9  cEvaporated 116. 232 pt 117 raw 278 sour 181.Stir 222 menthe 130. 240.Blend 249 melted chocolate. 254 microwave 50. 177. 261  microwave chocolate 78. 206-8. 251. 232. 225. 130-3. 286 cSkim 202.Blend 57 melted. 80. 117. 221. 193 meringues 97. 222. 172. 235-7. 56-7. 145-6. 173.Add 209 nonfat 202 powdered 115. 216. 222 milk chocolate 23.
126-8. 227 milk chocolate crust 240 milk chocolate drink 25 MILK CHOCOLATE FUDGE Omit 221 milk chocolate mixture 239 milk chocolate morsels 258. 220 cNonfat Dry 76 dry 54. 217 mint 9. 148.Beat 269 minutes. 202 heat. 145-6. cup of 132.Blend 164 milk. 76. 242-3.Cook 130 Mint-Chocolate chips. 199-200. 161 mix instant 49 mix peanut butter 277 mix sugar 117. 261 Milk Chocolate Popcorn 18 Milk Chocolate Popcorn Yield 245 MILK Dash of salt 221 milk/Grape-Nuts mixture 102 milk powder 23.Melt glaze ingredients 283 minutes. 66-8. 137. 138. 244 milk solids 26 milk substitutes 32 milk. 165. 94-6. 162-3.331 milk chocolate chips 109. 115.Continue stirring 67 Milkfat Fractions Help Beat Blooming Chocolate 46 milk. 175.Add 251 mint chocolate chips. 288 mint chocolate 135 mint chocolate chips 131 mint-chocolate chips 129. 132-3. 75-6.Cook 132 mint-chocolate chips. 146.Whisk 226 Milky Way 44 Mini Chocolate Chip Cheesecakes 18. 109. 237-8. 202 10-oz bag of Nestles 134. 258 mix chocolate 212 mix cocoa 214 mix flour 115. 152-3. 198. 246 mins 68. 144. 260  mix butter 100. 1601. 134 mint chocolate chips.The mixture 168 minutes. 89.Shape 138 mint layer 193 minutes stirring 246 minutes. 182.Turn oven 95 mix 52-3. 187 mix yeast mixture 76 . 138 cup of 134. 87-8.Stir 204 minutes. 70-2. 31.
245. 260. 219.Place 161 mold 28. 106. 153 moist cake. 230. 219. 260. 242-4. 129-33. 281 floured 9-inch springform 52 morsels 57. 252. large 80 mixing bowl. 283  mixer set. 270 moderate oven 122. 86. 248-9 N Nestle Toll House Mint-Chocolate Morsels 135 NESTLÉ 57. 186. 246 mixture bubbles 108. 131. 128. 140-1. 118. 265 NESTLÉ TOLL 258. electric 166. 160 Mixture Thickens Slightly 97 mixture thickens. 209-11. 286-7  mixture boils 57. 91. 248 greased 53. 281-2  medium size 110 mixing bowl stir. 180. 260 Nestles 109. 164. 140-1. 237.Remove 185 mixture. 218. 129-35. 152. 140. 231 Muffins 18. 266 oz Butterscotch 257 mound 80. 216. 58. 229. 125. 110. 155. 65. 241. 174-5. 261-2 preheated 144. 274-5. hot 112 Mocha Chocolate Cheesecake 18.Beat 180.332 mixer 52. 269 mixture 66-7. 260. 110. 246 Mocha Chocolate Chip Cheesecake 18 Mocha Chocolate Chip Cheesecake Yield 247 MOCHA CHOCOLATE FROSTING 180 Mocha Chocolate Frosting.Add 198 mixture. 202. 124. 69. 124-5. 223. 289 spoon chocolate 152 mousse cake 214 Moving chocolate 35 muffin cups 78. 138 Nestles Toll House Mint Chocolate 131 Nestles Toll House Mint-Chocolate Chips 202 New York style cheesecake 60 . 239-40. 244. 196-7.Cut 180 moderate 60. 223. 245. 99. 187-90.Let 58 mixture thickens. 167-9. 250-2. 211. 152. 266. 95. 203-5. 246.Stir. 252. 211. 251 Nestles Mint-Chocolate Chips 134. 242. 114. 205. 223-4.Place 289 mixture. 196-7. 145 mixture thickens 145. 200. 192. 218-19. 62. 80. 174. 233. 269 mixing bowl 65. 260. 167 mousse 3.
174-5. 108. 250 Nutty Chocolate Mint Fudge 18. 243. 236. 38 Obtaining Cacao 45-6 oil 50. 80. 276  cup sugar. 204-8. 268.Maintain 52 overbake 62. 264. 147. 273-5. 138-40. 294 oiled marble slab 66 Old-Fashioned Peanut Butter Chocolate Chip Cookies 18. 249 Nutty chocolate 18. 254 ounces 61. 71-2. 263. 123. 247-9. 254 oven temperature 146-7. 264. 99-101. 64. 177. 255 preheated 155. 91-2. 153. 253 one. 160-2. 30 non-chocolate ingredients 28 nonmetal bowl stir 158 novel 44-5 nut mixture 146 nuts 55. 290 ounces bittersweet chocolate 225 ove cake.Preheat 131 open 147. 262 warm 287 oven bake 259 oven heat 107 oven rack 84. 269. 88. 190-1. 248. 83-5. 89. 267 minutes. 177. 179. 252 Olive Garden Chocolate Chip Cookie Dough 18. 109-10. 152. 201. 106. 235. 110 oven temperatue 147. 229 obesity risk 5.Add 267 cVegetable 81. 64. 126. 268 slow 182. 276. 222-3. 258. 254. 252 overstir 121 oz 56-8. 218. 254 Oreo Cookie 147. 156. 262-3. 243-5. 189. 126-7. .333 nibs 22. 81. 274. 164. 65. 257 rolled 144-5. 251 O oatmeal 102-3. 36. 144 oats 104. 123. 241. 77. 65-6. 177-8. 103-4. 211-14. 278  Nutter Butter Chocolate-Peanut Butter Pie 18. 161. 88-91. 201-2. 192-3. 123. 78. 291-4  hot 122 hour. 251. 57. 121. 280 overbeat 119. 201. 96. 172.Bake 72 oven 60-1. 68. 197-9. 172-3.Remove cheesecake 147 Orange-Chocolate Cheesecake 18.Stir 91 onion mixture 70 open oven door. 211. 221-3. 225.
68. 107. 157. 290 Vanilla baking bar square 50 Vanilla Yogurt 184 White Sugar 161 P package. 142 Flour 120 Light 117 Milk 123 Milk chocolate 118. 146-7. 234. 190-1. 263-5. 273 Baking Chocolate 183 Bittersweet chocolate 118. 287 Bittersweet Chocolate 76 Bittersweet chocolate OR 61 Butter 66. 85-7. 245. 286-8  Baking chocolate 192. 182-5. 109-10. 241. 106. 72-7. 210. 83. 204-5. 88. 149. 278 CHOCOLATE 97 Chocolate chips 95. 290 packed Eggs 284 paint 133 pan 53-5. 293 Milk Chocolate 111 Milk chocolate chips 219 Milk Chocolate Chips 227 Peanut butter 257 Semi-sweet chocolate 91. 230. 257 semisweet chocolate 160 Semisweet chocolate 109. 201. 242-4. 90. 195. 246-7. 239-40. 169. 236. 294 Semisweet chocolate ts Shortening 283 Sugar 120. 139. 152. 81-3. 113. 278 Butterscotch pieces 189 chocolate 179 Chocolate 66. 203-4. 259. 141. 243. 270 Chocolate Chips 106. 253. 166. 100. 206. 163. 257-8. 237. 191-2. 62-4.334 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. 178. 285-6  Dark chocolate 139. 113. 269  Semisweet chocolate chips 95. 150. 92. 236. 85. 203. 260-1. 196-8. 223. 59-60. 197. 138. 282. 156. 120. 119. 175. 273-82  . 138-41. 152. 72. 155 Chocolate Wafers 95 Chocolatebar 80 Cocoa 117 Cocoa powder 66 Cocoapowder 120 Cream cheese 59. 163. 225-9. 266 Chocolate wafer cookies 71 Chocolate wafers 153. 89-91. 217 Semi-Sweet Chocolate 127 Semi-sweet chocolate chips 50. ounce 94. 128. 136. 176. 63. 271. 267-70. 247. 166.
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. 144-5. 61. 178-9 rim of 90. 156. 98. 215 parchment paper 113.335 buttered 117 cake rack. 138. 109.Smooth top. smooth 67 pastries 261 pastry flour 96 cWhole wheat 65 pat mixtur 72 PDF 46-7 peak. 135. 167. 255 peanut butter chip mixture 256 Peanut Butter Chocolate 222 Peanut Butter Chocolate Rice Krispie 19. 222. 176. 157. 98.Add 257 cChunky 222 cCreamy 150-1. 96. 59. 240 cSmooth 149. 287 cup chunky 222 cup creamy 222 Peanut Butter and Chocolate Cookie Sandwich Cookies 18. 276-7  removing rim of 90.Begin heating. 73.Remove 152 cheesecake 239 frozen peanut butter mousse. 75-6. 114.Set oven 91 Pantry Chocolate Lime Pie 18 Pantry Chocolate Lime Pie Yield 255 paper bake cups 111.cover 152 greased medium cup-cake 262 prepared 55. 219.Chill. 110. 114. 156. 258. 116. 149-52. 147. 227-8. 255. 222. 197. 199. 287 boil.Beat egg whites. 130. 257 Peanut-Pecan Chocolate Chip Cookies 19 Peanut-Pecan Chocolate Chip Cookies Yield 258 peanuts 69. 178-9. 91-2. 240. 148 pan. 135. 252. 161. 264 paste. 222. 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. 1978. 250. 152-3. 191.Garnish 98 pan. 216-17. soft 171 peanut butter 106. 249-50 crushed 240 salted 245 . 149.
127. 168. 90. 181. 238. 151 powder malted-milk 125 tCocoa 65 powdered sugar 71-2. 228. 278  cUnsifted 190 ts Ground Cinnamon 76 Powdered sugar Eggsize piece of glucose 66 Powdered sugar pn Salt 88 Powdered sugar ts Vanilla 198 . 259 Pecan-chocolate Chip Pie 19. 260. 110-11. 190. 268. 200. 258. 214-15.Spoon chocolate mixture 80 pie shell 89. 146. 169. 234. 286 cherry 74. 233. 135. 127-8. 260. 207 pound cake 272 chocolate peanut butter 12. 143. 195. 127. 282 baked 56 cracker 78. 127. 161. 221. 156. 260 pie 89. 177. 223 peel 133. 192. 254 candied 157 peppermint 137-8 Petit Pain Au Chocolat 19. 205. 96. 125. 273. 137. 200 cooled peanut butter 240 Pie crusts 260. 240 pinch salt 119 Pineapple Chocolate Cake 19 Pineapple Chocolate Cake Yield 261 Pistachio Cake 19. 283. 240. 270. 238-9. 75. 143. 235. 237. 178-9. 247 pie plate. 211. 81. 259 pecan cookie crust 194 pecans 57. 149. 196. 178-9. 199. 93. 110. 101 reserving 101 potassium milk exchange 244 pound 61. 258-9. 184. 226.336 Peanutty Chocolate Bread Pudding 19. 218. 87. 176. 222. 260. 153-5. 161. 110. 79. 75-6. 258 pears 259 Pears Au Chocolat 19. 153-4. 245. 120. 167. 237 Place sugars 270 plastic 76. 262 pistachio mixture 156 pistachios 155-7 pkg butterscotch 218 PL 61 Place cake 50. 119. 216. 290 cChopped 104. 288. 270. 263  plate 74. 205. 192. 29-30. 292 PMID 47-8 pods 27.
55. 255 puding mixes. 211. 255 protein 54. 190. 160. 279 pudding mix 54. 71. 58-9. 276. 158. 116-17. 137-8. 61. 32. 164. 142. 43 Pronto's Phyllo-Wrapped White Chocolate Cheesecake 19. 60-1. 129-30.Stir 159 R racks 52. 130. 39. 93. 72-3. 262-4. 198-9. 248. 166-8. 273 Prick surface of cake 50 process 25. 185. 177.When 159. large 36. 80-3. 154-5. 271. 209-11. 89 pretzels 151. 148 preheat 58.Beat 78 pull caramel mixture 263 pumpkin cheesecake 15. 124. 274 Q quantities. 85. 226. 201-2. 62. 68-9. 84. 140. 72. 67. 273 milk. 221. 175. 105-8. 85. 194-5 pumpkin cheesecake batter 195 purpose flour 150. 244 gm 223-4 pt Raspberries 167. 38 quart casserole. 266 raisins 69-70. 76. 121. 275  Raisin-Filled Chocolate Chip Cookies 19. 89. 56. 291 Preheat oven. 65. 226.Baking time 60 Prepare Chocolate Sugar Cookie 172 Preparing 156 Press Chocolate Wafer Crust mixture 93 press crumb mixture 79. 94.337 power 57. 291 pudding 50-1. 245. 110. 139. 60. 139. 185. 225 cAll 199. 81-4. 255. 33-4. 249  Preheat oven 50-5. 267-8  PREHEAT OVEN 52. 55. 264 pre-heat oven 62 Precision 60. 158. 169. 261 Powter Chocolate Mousse Bars 19. 272 Processed cocoa powder 37 products 28. 266 Rarest Chocolate 46 . 188. 225. 71. 2689. total 126 preheated 350-degree oven 74 preheated oven. 273. 160-1. 214. 239. 192. 115. 195-6. 269. 277 free instant chocolate 277 oz box chocolate 215 white chocolate flavor 286 pudding mixtures 202-3. 145-6. 215. 150. 265 prop 147. 202. 76. 85. 132-5. 213.
178-9. 111. 129. 59. 197. 158. 47 roasted chocolate beans impart 27 roll 88. 287 . 190. 178. 263  reheat 56. 56. 292 Raspberry-Chocolate 268 Raspberry-Chocolate Cake 19. 186-7. 113. 187-9. 211. 105-7. 192 reserved cocoa paste 226 reserved crumb mixture 201 reserved sugar syrup. 151. 170-2. 274-6. 293-4  dash 222 ds 54. 169. 92. 216. 169-71.Stir 288 result 33. 222. 271 rum 50-1. 170. 248-9. 118-19. 67-8. 229-31. 166-7. 278  roll almond mixture 71 room temp 51. 110. 193. 122. 161. 113. 221. 139-41. 176. 220. 74. 277 Refrigerated chocolate chip 253 Refrigerate. 56. 92-4. 201 grains 118 pinch of 88. 205. 199-200. 138. 136. 21718. 263-4. 78. 205. 185. 60. 145-6. 284-5. 72. 103 Retrieved 45-8 Reverse Chocolate Chip Cookies 19. 142. 200-2. 110-11. 174. 225.338 raspberries 162-3. 283-4 room temperature 51. 138-9. 165-7. 50. 186. 211. 84. 288 remainder 115. 130-3. 209-11. 199. 217. 123. 120. 162 raspberry mixture 267 recipe 3. 59. 280 removable bottom 141. 199. 281-5. 180. 135. 194-5. 288-9  rosettes 157 Rosie's Bakery All-Butter Fresh Cream Sugar 84 Rotten Tomatoes 48 Roughed-Up Chocolate Chip Cookies 19. 200-1. 88-9. 252-4. 35. 256. 167. 56. 169-70. 81. 37. 158. 261  Red Beet Chocolate Cake 19 Red Beet Chocolate Cake Yield 268 refrigerate 71. 267 Raspberry Chocolate Swirl Cheesecake 19.Stir pudding mixes 179 refrigerator 35. 285-7  refrigerate cake 161 refrigerate leftovers 246. 106. 152. 268. 125. 37. 125. 292 reserved chocolate mixture 132. 240. 184-5. 237 S salt 101-3. 127-8. 268-9. 78. 119. 185-6. 134. 201. 174-6. 191-3. 123. 117-22. 269 RIGHT CHOCOLATE 158 risk 28. 266 raspberry cream 73. 242. 89. 255. 141. 127. 58-9. 153-5. 136.
271 sized 83-4 small 58-9. 144. 85. 102. 271. 188. 148. 162.Add 105. 270 semi-sweet chocolate 57. 177. 256. 42 servings 49. 93. 142. 146. 174. 284. 152. 168. 239 seconds 50. 216. 261-2. 257 chilled oz 217 semisweet Icing sugar 209 Sensational Chocolates 46 serotonin 37. 201. 87. 201. 161 scrape yolk mixture 161 scraping 58. 140. 157. 83. 246-7  saucepan. 57-60. 157. 288-9 saucepan 73. 268 seconds. 206. 162. 204-6. 277  2-cup 203 human 41 . 168. 117. 187. 182. 154. 80. 149. 125. 289 melted BAKER'S 172 semi-sweet chocolate chips 266 cChopped walnuts oz 75 semisweet 26. 266. 132-3. 271. 292-3  heavy guage 131-2 large 82-3.Bring. 107-8. 149. 89. 110.Spread 104 salt. 229. 130. 81. 97. 178. 55. 142. 218. 61. 201. 207. 203. 132.Cook 57.Cook stirring 56 salt. 86.Stir 159 sauerkraut 166 Scrape 58-9. 105. 153 salt. 244. 111. 244. 95.Bring 251 salt. 136.339 pn 82-3. 184. 293 teaspoon 140 tsp 195 unsweetened 123 salt. 114. 263. 139. 119. 108. 158. 144. 268. 110. 214. 85. 92-3. 195.Transfer 132-3 sandwiches 164-5 Satin Chocolate Mousse 19 Satin Chocolate Mousse Yield 272 sauce 56. 139-40. 223. 190. 175. 154. 216. 93. 125. 125. heavy 185 saucepan. 211. 258 cWhipping cream tb Butter oz 151 semisweet chocolate 27. 160-1. 164. 174. 68-9.Stir 158 seeds 22. 81. 34 scrape vanilla bean 101 semi-sweet 69.Stir 212 salt.Micro-cook 158 salt. 287 saucepan. 99. 158. 196. 95. 244.
166. 229. 136. 210-11. 235. 252.Melt 108 vegetable 58. 135.Pour 86. 139. 142. 258. 236. 255. 237-8  sift flour 55. 223 snap 33 soda. 223-4. 146. 218. 152. 178.340 set aside. 226. 288 simmering water 62. 143. 198. 77. 265. 200. 275. 172. 272 Soft Chocolate Caramels 6 soft peaks form 75-6. 132-3. 185. 197. 130.Preheat 189 Set bowl of chocolate 169 set pan 152 set. 124. 180. 183. 202 set aside. 229. 211. 156. 231.Stir 59. 275 soft peaks form. 161. 284 smooth. 161. 168.Dollop mixture 125 soften 121. 124. 119. 168. 182. 245. 169. 103.Stir 205 skim milk. 224. 205. 248-9. 191. 184. 167. 136. 102. 240 sheets 55. cold 74. 203. 82. 157. 114. 252. 111. 226. 258. 292 simmering water. 251. 229. 211. 116. 139. 261. 251. 208. 155. 119. 131 shortening mixture 103 Sift 75. 288 buttered filo 77 pastry 260-1 shell 22. 131-3. 250. 197. 171. 267.Blend eggs 98 set aside.In 82. 107. 262. 238. 114. 186. 167. 108. 192. 263 sliced almonds 71-2. 96. 181 smooth. 292 shortening 72. 196 smooth.Beat whippping cream 57 Shave chocolate 110 shaved chocolate. 165. 204-5. 230. 89 sliced Chocolate Decadence 264 slices 140-1. 213. 129. 281-2. 197. 140. 284 cVegetable 192.Cut 92 shavings 125.Add vanilla 253 smoothing 140-1. 140. 244. 189. 229 skins 47. 243 orange 141 Slide cake 169 Slightly Beaten 164 small bowl stir 73 smooth. 288 . 243 sifter 124 simmering 81. 30. 142. 141 sifted flour 143. 126. 160-1. 226-7. 271 sodium 53.Add eggs 246. 181. 182. 178. 261 sift icing sugar 108. 176. 175-6. 86. 153. 99. tbaking 53. 275 salt.
160. 98-9. 78. 60. 72. 248. 276 spoon chocolate icing 50 spray 73. 219-23. 163. 203-4. 282-3. 106. 117. 116-17. 81-2. 190. 84-5. 58. 62-4. 209 squares 45. 261. 183-4. 280 sprinkle 62. 72. 199. 242. 87.Yield 223 squeeze chocolate mixture 198 stainless steel bowl 109. 72. 277 square cake pan 85. plain 161 Spanish hot chocolate 67 spatula 79. 270. 140-1. 146-7. 65. 248. 78. 184 Sorting out Chocolate 48 souffle 60 souffle mixture 204 sour cream 65. 253-4. 128. 219. 264 Spread Chocolate Glaze 128 springform pan 52. 198. 288 buttered 87 rubber 110. 95. 75. 278 . 252. 161-2. 242. 286-7  large 80. 205. 179. 233. 167. 88. 68. 174. 200. 236. 92. 176-7. 246. 222-3. 101. 238-9. 79. 141. 249. 224-5. 88. 242. 69. 162. 193.Serve chilled. 123. 29. 128-9.341 softened Eggs 139 softened tb Bourbon Eggs 204 soften. 228-9.Heat 214 sticks 30. 247. 224. 231. 228. 141-2. 1848. 84. 92-4. 26-7. 259-60  sprinkle batter 98 sprinkle butterscotch 257 square baking pan 107. 222. 293-4  squares chocola 165 squares. 85. 138. 53. 171. 238 sponge 76.Butter 156 spoon 60. 124. 83. 274 soya milk. 188 Sourdough Chocolate Cake 20. 156 sponge mixture 117 Sponge. 197. 92-3. 146-7. 236. 117. 107.Stir 57. 65. 253. 280 Spiced Chocolate Applesauce Cake 20 Spiced Chocolate Applesauce Cake Yield 275 split 118. 130. 111. 193. 72. 156. 48. 67. 293 Sour Cream/chocolate Frosting 273 Sour Cream Chocolate Layer Cake 20 Sour Cream Chocolate Layer Cake Yield 273 sour cream. 70. 127-8. 197. 108. 227. 210.Stir 109 source 24. 214. 241 stearic acid 37 stem 186 stewpan 66 stick cinnamon. 183 spoon batter 74. 273-4. 246. 126. 276-8.
160-4. 236-41. 171. 152.In medium bowl 213 stir. 155. 82-95. 102. 111. 41-2 stir 61-4. 248. 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. 179. 131-7. 2089. 243-8. 203. 239 stir chocolate mixture minutes 125 stir flour 174. 176. 64-8. 198. 155-9. 129-38. 168. 84-5 Stud top of cake 237 substitutes 32. 202. 214. 121-4. 180-2.Chill 174 stire 93 stirring 57. 218-19. 116-17.342 stiff 57. 97. 273-87  cbrown 271 cBrown 94. 16372. 91. 132-3. 293 stirring constantly. 111-17. 78-9.Cook 105 storage 4. 123-5. 140.Remove 105. 66-7. 201-5.Reduce 185 stirring occasionally. 171-5.Bake pudding 159 stir. 235. 185. 139-43. 111. 225-9  stir bread cubes 112 stir chocolate 76. 136. 105-9. 184-5. 201. 153. 238  stimulant 5. 267 sugar 52-8. 186.Set 249. 80-3. 246. 177. 220-1. 169. 188-94. 200. 143-8.Add 170 stirring frequently. 218-23. 81-2. 211. 69. 287-8  stirring const 235 Stirring Constantly 97 stirring constantly. 146. 209-15. 282 Strawberry-Filled Chocolate Cake Hearts 20 Strawberry-Filled Chocolate Cake Hearts Yield 275 Strawberry Sauce 8. 236. 161. 132-3. 145. 236-7. 167-9. 163-4 sliced 182. 194. 106-9. 92. 266. 266 . 156.Remove 189 stirring twice. 41. 276. 251. 287 strainer 124 strawberries 85. 72-3. 262. 111-13. 211. 264 stirring constantlyuntil mixture 199 stirring frequently. 199. 187-8. 179. 128-9. 75-8.Pour 179 stirring well. 156-62. 120. 69-70. 35 Store 59. 89. 140. 177-9. 207-10. 123 strain 118. 270 stove 66.
143 cpowdered 260 cream 127. 182. 154. 281 remianed 75 sift icing/confectioner's 86 soft peaks form.Stir 63 packed brown 64. 89. 120 dissolve 237. 249 brown 248 . 96. 138. 99. 287 cups 152. 200. 262 cWhite 103. 174 sugar particles 33 sugar substitute 170. 236 cup of 105. 270 fermentable 24 icing 85. 244 cPowdered 244 sugar syrup 287 sugar tb milk 132-3 Sugar TButter 273 sugar. 165 cDark Brown 214 cgranulated 53.Add 61. 209 insufficient 30 melted 256 melted. 108. 155. low 26 sugar crystals 35 disolve 109 sugar dissolves 128. 104. 199. 252 cLight Brown 150 colored 230 cooked 66 cpacked brown 252.343 cCastor 182 cConfectioner's 145.Add 198 superfine 236 tablespoon 62 tbs 259 tbsp 193. 188 Sugar Free Chocolate 16. 175. 257 remaining 96-7. 193 cSifted 171 cSuperfine 61. 141. 276 sugar mixture 73. 250 tConfectioner's 86 tPowdered 276 white 98. 161 42 sugar content. 223 Sugar Free Chocolate Banana Cream Pie 20. 152. 258 cPacked brown 80.
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 .Blend 168 sugar. 173. 270 cChocolate 122. 229 tablespoon Chocolate-Orange Sauce 276 tablespoon cocoa powder 225 tablespoon milk 53 tablespoon water melt 80 tablespoons 58. 185. 166-7. 250 T T-peanut butter 63 t-Salt 209. 270. 156-7. 179 tablespoons sugar 276 tablespoons water 81 tAll-purpose flour 253 Tall-purpose flour 262 TAll-purpose flour 130. 237. 151. 185. 280 heat corn 136 tbsp corn 116. 139-40. 256 tartar 75. 74. 97. 125. 156. 128. 129. 225. 96. 199 sweet chocolate icing 261 sweetened whipped cream. 181. 276  tablespoons all-purpose flour 263 tablespoons butter 128 tablespoons cocoa 159 tablespoons flour 256 tablespoons milk 172. 161 taste 40-1. 222. 124. 257.Cook 184 sugars melt 159 sugary 67 superfine 85 sweet. 105. 139. 126. 257. 245. 163. 158 oz German 224 oz Germans 63 oz Packages semi 221 oz Semi 68. 69. 255-6.344 sugar.Chill 105 synthesized cocoa flavonol molecules 38 syrup 104.Continue whipping 156 sugar. 187. 59. 155. 123. 170. chocolate's 37 sweet chocolate 23. 174-5. 209 cChocolate fudge 150 cCorn 212-13. 26. 209. 103. 148. 162. 206.
174-5. 138. 198 Tbls of powdered sugar 127 TBrandy 77. 275 Tcocoa 231 TCocoa 93. 112. 33 tepid 58. 184. 166-7. 124. 158. 199. 108. 249 tBaking soda 52. 107. 137-8. 284-5  TButtermilk 102 TCake flour 276 TChocolate syrup 202 TChocolate Syrup 79 tCinnamon 65. 227-30. 147. 54. 75. 155. 273. 131-3. 145-6. 150. 191 TBrown sugar 80 tbsp 55. 34-5. 124. 180-1. 198-9. 232 Tbutter 232. 31. 145. 109. 219. 99-100. 263 temper 34 temperature 28-9. 107. 159. 196 TCocoa Powder 78. 261 TBaking powder 115. 256-7. 90. 120. 223 temperature cSugar lg Eggs lg Egg 76 tempering 4. 70. 210. 128. 80. 210-11. 282 TCocoa powder 82. 222. 256-8. 101-2. 119. 161. 114. 140-1. 138. 230. 268-9. 180. 77. 172. 170-2. 175. 63. 15960. 209. 114. 117. 258. 189. 99. 170. 55. 131-3. 270. 85. 266. 212. 167. 141. 78. 69. 266 tBaking sodaa 143 tbl 145. 124. 80. 81. 56-7. 144. 189. 34. 183. 176 TConfectioner's sugar 241 TCooking chocolate 250 TCornstarch Powdered Sugar 120 teaspoon almond extract 262-3 teaspoon vanilla 126. 119. 202. 85-6. 273-6  tBaking Soda 120. 224. 249-50 Tbsp Hershey's CoCoa 229 Tbsp of butter 126 tButter 129. 271 teaspoons 59. 58. 183. 97. 86. 212-13. 68. 248. 72. 194 TConfectioners sugar 82. 183. 102. 64-5. 260 TButter 51-2. 123. 165. 175.345 tb Peanut butter tb Honey cRice 277 tb sugar 170 tb Sugar 204 tb Sugar tb Kahula 233 tBaking powder 49. 269 rounded 55. 227. 167. 169. 236-8. 262. 116. 267 teaspoonfuls 143. 273-4  tBaking Powder 104. 122. 46 . 65. 113-14. 263 teaspoons sugar 276 teaspoons vanilla 126. 248 TCognac 169. 206 texture 26. 140. 82. 180.
159.346 TFine quality cocoa powder 162 tFlour 126. 76. 214. 206. 240. 141. 197. 167. 223 thin 159. 102. 164. 276 topping 75.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 . 108. 187. 136. 282. 225. 155. 142. 68. 192. 171. 150. 91-2. 247. 42 thick 67. 274. 208. 165-6. 124. 211-12. 78. 109. 170. diameter cake 85 tip 66. 138. 223. 111. whipped 74. 264 TGranulated Sugar 179 theobromine 23. 177. 273-4. 287-8 cool. 151. 202. 281 TFlour 105. 26. 163. 40. 199. 88. 167. 188. 240 transfer 59. 119. 106. 263 tips for chocolate care 46 titled Charlie 44-5 TMargarine 98. 139. 219. 242. 99. 40 TPeanut butter 110. 163. 176. 231. 178. 105. 199. 132. 79-80. 82-3. 116. 161. 290 tNutmeg cButter 75 toffee 175-6 tongue 31. 187. 257-8 TPeanut Butter 116 TPowdered sugar 110 TPowdered Sugar 214 TPure vanilla extract 162. 175. 293 Tmilk 186. 286-7  thickens 67. 236 thumb 66 tin. 253 tMilk 206. 152. 205. 33 toothpick 61-2. 242. 245. 160. 267. 108. 87. 276. 190. 128. 284 toxicity 5. 134. 253  cup fudge 74 topping mix. 280 Tflour pn Salt 284 Tgranulated sugar 100 TGranulated sugar 109. 94. 213. 215. 284 tossing 83-4. 190. 142. 192 TMilk 64. 191. 288 THot water 113. 264. 199. 110. 167. 118-19 topping mixture 208 TOrange Liqueur 156 toss 84.
202.sugar 224 tSugar 63. 191-3. 231-2. 267 tVanilla 54-7. 59. 265 tVanilla extract 52. 93. 167-8. 258. 180-1. 231. 147. 165-7. 118. 293-4  tVanilla Extract 79. 207. 163-8. 251. 184. 126-8. 15860. 210-13. 174-6. 289. 58. 195.Butter 91 TSuperfine sugar 61 TSweet butter 198. 150. 85-6. 287-8 tsp vanilla 218 tsp. 135-6. 104-7. 244-5. 223. 291 TUnsalted Butter 107. 197. 228-9. 83. 224. 262. 187-8. 187-9. 75. 130. 159-60. 276 Tsugar 99. 137-8. 229. 272-3. 191-2. 72. 236 tVanila 208 tvanilla 96. 220 ts Vanilla 94 cPowdered sugar pn Salt 225 ts Vanilla extract 73. 134. 84-5. 86. 192. 267 tSalt 63-5. 211 TUnsifted all-purpose flour Whipped Cream 264 TUnsweetened cocoa powder 61. 176. 97-102. 233 ts Vanilla extract ts 58 tsalt 53. 162. 195-6. 146 ts Salt cButter Flavored Shortening 108 ts Salt ts Vanilla oz Semi-sweet 207. 291-2  Tsugar. 130-3. 131. 124-5. 278 truffles 28. 251. 116. 265-7. 203. 280. 239 tube pan. 210. 63. 82-3. 241 tVanilla extract Confectioners 269 tVanilla extract fluffy 243 tVanilla extract Raspberries 182 . 115-16. 272 TVanilla extract 51. 99-102. 278-9 Trump's Chocolate Pumpernickel Pudding 20 Trump's Chocolate Pumpernickel Pudding Yield 279 ts. 159. 248-9  tSALT 97 tsp 111. 211. 68. 143. 124. 131. 232-4. 96. 274-5  tVANILLA 97 TVanilla 64. 111-12. 174-5. 91. 105. 224-5. 54. 203-4. 253-4. 197 TSugar 51. 143-8. 123. 178. 70. 95. 156. 158. 189. 168. 70-1.347 Tripple Layer Chocolate Bars 20. 178. 200 tVanilla essence 117 TVanilla essence 182 tvanilla extract 252. floured fluted 68 TUnbleached All-Purpose Flour 164 TUnsalted butter 110. cSugar cSkim milk 73 ts Salt 139. 1712. 264. 141. 178. 115. 138. 158. 118. 208.
174-5. 34-6. 127. 245 vanilla baking bar 50 vanilla batter 242 vanilla bean 66. 154. 229. 178. 137. 89. 202. 31. 287 Unsalted butter Eggs 260 Unsalted soft butter 117 Unsweetened baking chocolate 191 unsweetened chocolate 23. 264. 139. 188. 143. 61. 282. 45-6 Using electric mixer beat butter 231 Using milk 202 V vanil 83 vanila 178.348 tVanilla flavor 104 tVanilla flavoring 104 TWater 99. 266. 208. 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. 129. 236 vanilla bean lengthwise 118 vanilla extract 75. 195. 203. 279 unbeaten 261 Uncontrolled crystallization of cocoa butter 33 underbake 51. 82. 93. 161. 153. 280. 38 U Ultralight Chocolate Cake 20. 135. 273. 294 cButter ts 132-3 melted ts 154 sugar Tbsp 62 tPure 162. 181. 240. 130-3. 284 vanilla ice cream. 110. 27. 62. 58. 184. 83. 259.YUMMY 215 vanilla pudding 255 vanilla stir 64 vanilla wafer crumbs 270 vanilla wafers 111. 71. 158. 58. 137. 215. 101. 224. 212 txp vanilla 128 types 4. 251-2. 105. 55 Unknown Heat 242 unsalt 289 Unsalted butter 53. 206 . 160. 26. 217. 199 ts Salt ts 76 vanilla ice cream 61.
Heat 288 water. 229 W wafer crumbs cChocolate 72. 175-6. 253 warm chocolate mixture 178 wash 133. 292-3  cBoiling 56. 217. 87. 184.Stir 248 .Stir 134 Victory Chocolate Cake 20. 184-5. 225. 228. 88-9. 95-6. 79. 119. 244. 129. 218. 147. 50. 169. 207. 129. 98. 174 vanilla. 254 cups vanilla 128 cVanilla 178-9. 187. 249.Add 100. 98. 82. 281 vanilla. 66-7. 122. 76. 101. 134.349 cCrushed 111 vanilla. 55. 105. 274 vanilla.Cool 57. 2356. 222 varieties 29 common chocolate 26 vegetable shortening. 180. 251. 62. 169. 128. 196. 119. 187. 272 Variations 56. 189. 287 hot 55. 192. 175. 53. 85. 75. 214. 105.If 59 vanilla.Cook 132-3 water.Combine 276 tbsp 250 water bath 214. 183. 131-7. 160. 165-6.Pour 132-3 water. 220. 224. 142-4. 212-13. 198. 120. 241. 174. 57. 210. 210 cHot 85-6. 277-8  mixture. 61. 106. 212. 113. 221. 261 cCold 49. 243-4 cup of 132-3. 77.Beat 173 water. 245. 228. 104 VARIATION 3. 243. 222. 277 cold 66. 58-9.Stir 98. 80-1.Beat 209. 179. 119. 239-40 water milk chocolate chips 227 water.Sift 144 vanilla. 131. 254  chopped 62. 51. 267 wafers cChocolate 65 cCrushed chocolate 234 cVanilla 270 Wallins' Chocolate Chip Mandel Bread 18. 280 vinegar 73. 106. 243 walnuts 49. 263 wash beaters 96 water 23.Pour 145 vanilla.
153 waxed paper line cookie sheets. 111.Delicious 136 whisk 58-9. 293 cWhole 292 whip 87. 113. 85. 206. 201. 156. 279. 139-41. 242. 184. 283-5.350 wax paper 54. 142. 109. 118. 263. 144. 163. 264. 96. 292 wheat flour 53.Pour 209 Whipped Cream Vanilla Ice Cream 61 whipped topping 54. 245. 125. 185-6. 189. 221  sheets of 135. 214. 166-9. 92-3. 287-8 waxed paper 55. 152. 198. 31. 284 cool 79. 281. 46. 86. 224. 135. 208. 26. 291-3  sweetened 234.Continue 62 White cake mix 118 white chocolate 23. 89. 198-9. 217. 277 whip eggs 264 whipped cream 13. 271. 283-4. 252 whipped cream mixture 123 whipped cream mixture. 161. 110. 203-5. 227. 96-8. 287-92 White chocolate baking bar 162 White Chocolate Berry Pie 20 White Chocolate Berry Pie Yield 282 White Chocolate Bread Pudding 19. 210-11. 221. 214. 61. 163. 204-5. 236-7. 235. 207-8. 169. 287  whisking 84. 169.Heat through. 286 whipping cream 123. 76. 77. 71-2. 157.Chill 131 WebMD 47 wedges 65. 62. 239. 198. 94. 106. 179. 162. 204. 199-200. 57. 250-1. 217-18 wet bran mixture 121 wet mixture 65 Wheat Chocolate Cake 21. 199. 217-18. 255. 36. 129. 165. 208-9. 115. 158. 216. 156. 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 . 139. 152-3. 240-1. 240-1. 74. 277. 21718. 238. 156. 168. 91 whipping cream. 292 chocolate. 279 cChilled 51. 161. 265. 176-7. 62. 192.
251 World Cocoa Foundation 27 X 23. 256-7. 155-6. 263. 105. 184. 287 white chocolate mixture 283 white chocolate mixture. 81. 156. 154. 46 Y yeast 76 yogurt 79. 241-2. 46. 130-4. 152. 93-4. Willy 44 wooden spoon 89. 105. 214. 190-1. 85. 96. 68. 289 White Chocolate Mousse Cheesecake 20. 204-5. 93. 263  wire racks. 57. 73. 264 cLowfat vanilla 111 oz Lowfat vanilla 163.Pour 285 white chocolate. 54-5. 140. 161.351 White Chocolate Fudge Yield 286 White Chocolate Lasagna 20. 291 White chocolate sauce 162 White Chocolate Sauce 15. 93. 65. 160. 131. 236. 122. 263. 21213. 96. 111. 134. 256. 215 yogurt cheese 163. 34 Stirring 34 Xocoatl 24. 75. 43-4. 238. 110. 111. 204 White chocolate shav Dark 240 white chocolate. 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.Melt 135 wire whisk 58. 27. 215 world 3.Spoon chocolate mixture 182 whites 53. 96. 287-9  . 217-18. 216. 182. 23-4. 91. 132. 231. 241. 286 Wonka. 275-6 white mixture. 196-7. 113.Top 288 White flour 161 white mixture 182. 67 World Chocolate Cake 18. 208. 180. 259. 281.Using 218 White Chocolate Mousse 20. 250. 164.Blend 293 word 23. 215 Yolk Mixture 97 yolks 80. 236. 31. 59. 289 wooden spoon beat 222 wooden spoon. 275-6  whites pn Salt 204 wire racks 50. 2279. 196-7.
293 Z Zucchini Chocolate Cake zucchini mixture 183 .352 Yorker 45 21.
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