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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.
Filled with 371 of the world's best recipes. then do yourself a favor. This book is the most lavish and the most complete. And even easier to find with a great index and aphabetical table of contents. brownies. ever published on the subject of that most sensuous of all foods— chocolate. This book offers chocolate lovers 371 ways in which to enjoy their favorite treat. cupcakes and cakes. The book opens with a comprehensive overview of the science. buy this book and let the bliss begin. mousses and every other decadent sweet dish imaginable—plus some unusual savory ones—are all featured in easy-to-read recipes. This will make a must-have gift for anyone keen on chocolate. The instructions are easily understandable. though any true chocolate lover will likely already be up to speed on the health benefits of the cacao bean. history and business of chocolate. This book is literally a chocolate lover’s dream come true. and the book's tips and variations make the recipes easy to follow.3 If you are a chocoholic. Cookies. This book has everything chocolate! .
...................................................................27 Cacao varieties ..............................................................36 Health.........................................................................................29 Chocolate liquor.................................28 Harvesting ..............31 Conching ......24 Types of chocolate....................................................................26 Production...........................................................23 History .....................................................................................36 Circulatory benefits ...................................................35 Controversy .........................................................................................36 .................................................................................33 Storage...................................30 Blending ................................................................32 Tempering...........................................................................................................................................................................................................................................................................................................................................................................................4 Table of Contents Chocolate........................................22 Etymology .......................................................................................
.............................................................................................................................................................. 51 ................... 39 Lead..............42 Manufacturers ................ 39 Toxicity in animals........................................................ 51 Bailey's Chocolate-Chip Cheesecake .................. 49 Bacardi Double-Chocolate Rum Cake ....................................................................... 49 Bacardi Chocolate Rum Cake .....................................................................................................44 Holidays ............................. 38 Acne ......................5 Aphrodisiac..................................................................................................... 40 As a stimulant..................... 37 Obesity risk ......................................................................................................................................................... 50 Bacardi Rum Chocolate Cake .........................................................................................................43 Chocolate in popular culture.................45 Arm & Hammer Chocolate Chip Banana Bread............................................................. 44 Books and film............................................................................. 44 Notes ................................ 37 Other benefits ............................................................................................................................................................................................................................................................................... 41 Labelling.................
........59 Brazilian Iced Chocolate ..........................................................................................................53 Banana Chocolate Pudding Cake..............................................................64 Buttermilk Chocolate-hazelnut Cake .....................................................................54 Barbara Bush's Chocolate Chip Cookies ........................................................................................67 Cheese And Chocolate Tunnel Cake .....................................................................................................................................66 Castillian Hot Chocolate...................................62 Brownies ( Chocolate Peanut Butter ) ............57 Black Chocolate Zinger ...............................58 Bo's Chocolate Chip Cheesecake .............................63 Brownies ( German Sweet Chocolate Cream Cheese )..............................................66 Caramels Mous au Chocolat (Soft Chocolate Caramels) ....................................................................................................................................60 Bresse Farmhouse Chocolate Cake ............................................65 Caramels au Chocolat (Chocolate Caramels) ......68 ......................................................................................................64 Cappucino Chocolate Cheesecake..................56 Bavarian Chocolate Pie ..........................................67 Cheesecake Crust ( Chocolate Wafer )............63 Butter Flavored Crisco Ultimate Chocolate Chip Cookie ......................................54 Barcardi Rum Chocolate Cake .....56 Big Chocolate Chunk Nut Cookies..........52 Banana Chocolate Chip Muffins................55 Basic Chocolate Sauce ...6 Banana Chocolate Cake.............................................61 Brownies ( Baker's Chocolate ) ................................................................................................................................................................................................52 Banana Chocolate Chip Bread...............................................
.............................................................................................................. 75 Chocolate Apple Bread . 69 Chicken with Chocolate Sauce ( Chicken Mole )...................... 80 Chocolate Brandy Cake .............. 74 Chocolate Angel Food Cake........................................ 77 Chocolate Banana Pudding Pie................................................................................................. 69 Chocolate Almond Bread Pudding.......................... 71 Chocolate Amaretto Brownies..................................................... 82 Chocolate Bread Pudding #1 ......................................... 79 Chocolate Bar Filling ................................................................................................................................................ 75 Chocolate Apricot Kugelhupf........ 76 Chocolate Baka Lava with Brandy Syrup . 72 Chocolate and Cherry Loaf ABM............................ 77 Chocolate Banana Muffins................................................ 83 Chocolate Bread Pudding #2 .............................................................. 70 Chocolate Almond Morsels ............................................................................................................................................. 73 Chocolate and Raspberry Cream Torte .......................................................................................................................................................7 Chex and Chocolate Party Mix........................................ 81 Chocolate Brandy Cream .............................................................................................................................. 83 ..................................................................... 73 Chocolate Angel Cake............................................................................................. 79 Chocolate Baseball Cookies................................................................................ 78 Chocolate Banana Shake........................................ 82 Chocolate Bread Pudding.................................... 78 Chocolate Banana-Split Pie....................... 71 Chocolate Amaretto Cheesecake ...........
.........................................................................................97 Chocolate Chip Cake ............................................87 Chocolate Cannoli ....................................................................................................................................................................................92 Chocolate Cheesecake #3............87 Chocolate Caramel Cheesecake.................95 Chocolate Chiffon Cake ........................................90 Chocolate Cheese Pie..................................................... Low cal ...................................................84 Chocolate Brownies.......................86 Chocolate Candy .............93 Chocolate Cheesecake #4.........................................................................85 Chocolate Cake ..........................84 Chocolate Bread Pudding with Strawberry Sauce.............................................................................................98 Chocolate Chip Cookies..............................................................................8 Chocolate Bread Pudding Classic ................................89 Chocolate Caramel Pecan Cheesecake ...........................................................................................................................................90 Chocolate Cheesecake .......................................................................................95 Chocolate Cherry Cheesecake ..........96 Chocolate Chip Brandy Souffle ........................................86 Chocolate Cake A La Susanne .................91 Chocolate Cheesecake #2...........................................................................99 ..............................................................93 Chocolate Cheesecake Bars...........................................94 Chocolate Cherry Cake.......................................................................98 Chocolate Chip Cookie Dough Cheesecake............................................................................88 Chocolate Caramel Hazelnut Pie ......97 Chocolate Chip Cheesecake Supreme ............................................................................................................................................
........... 110 Chocolate Date Truffles..................................................................................................................... 109 Chocolate Crusted Peanut Butter Pie ................................................................................ 112 Chocolate Dipped Almonds......................................................................... 101 Chocolate Chip Grape Nut Bread......................... 106 Chocolate Chunk Blondies .............. 109 Chocolate Creme de Mints .. 115 ................................................................................................................................................. 104 Chocolate Chip-Oatmeal Cookies .................................. 102 Chocolate Chip Macadamia Crunch Cookies ................................. 111 Chocolate Decadence Bread Pudding..... 110 Chocolate Cupcakes...................... 100 Chocolate Chip Cookies (Chefs Cuisiniers Club) ...M&M Package ........................................................................................... 114 Chocolate Dot Pancakes ................................................................... 107 Chocolate Coffee Swirls...........9 Chocolate Chip Cookies ................................................................ 108 Chocolate Covered White Chocolate Cheesecake ......................................................................................... 105 Chocolate Christmas Candies.................................... 112 Chocolate Dipped Almond Cookies ...................................................... 103 Chocolate Chip Squares........................................................................... 100 Chocolate Chip Date-Nut Loaf................................................................................. 107 Chocolate Cinnamon Crinkles ........................ 113 Chocolate Dipped Peanut Butter Cookies ......................................... 102 Chocolate Chip Nut Pie (Kentucky Derby Pie) .......................... 113 Chocolate Dipped Strawberries........................................................................................................... 104 Chocolate Chip Torte........
.......................................................................128 Chocolate Mint Baked Alaska ..................................10 Chocolate Drop Cookies .........................................................120 Chocolate Ice Cream Cake..................................................................118 Chocolate Hazelnut Tart......................................................................................................................129 ...................................................................................129 Chocolate Mint Baked Custard.............................125 Chocolate Marble Cheesecake.............................121 Chocolate Indians.........................................116 Chocolate Fudge (Murphy).............................................................................118 Chocolate Glazed Dream Cake ........127 Chocolate Milk Fudge (Lemmon) ...............................................................................................................................................121 Chocolate Jumbles ................123 Chocolate Madeleines.....................................................................115 Chocolate Fudge...............................122 Chocolate Macaroons ..............................119 Chocolate Heaps...................................................................127 Chocolate Marzipan Slices (mandulas Szalami) .................................................................................................................................................................................................124 Chocolate Marble Cake ..................................126 Chocolate marshmallow bars ............................................................123 Chocolate Malted-Milk Pie ........122 Chocolate Lover's Eggnog ..................................................................................117 Chocolate Ganache ........116 Chocolate Fudge Pudding................120 Chocolate Horse Muffins ...............................................................128 Chocolate Mini Cheesecakes ...............................................................................................................................................................................
................................................................................................................. 136 Chocolate Mint Sauce .................................... 134 Chocolate Mint Meringue Cheesecake .. 144 Chocolate Nut Toffee Bars......................................... 138 Chocolate Mousse..................................................................................................... 134 Chocolate Mint Pinwheels ......11 Chocolate Mint Cheesecake Cups..... 132 Chocolate Mint Layer Cake.................................................................... 143 Chocolate 'N Pecan Surprises................................................................................................................... 137 Chocolate Mint Sugar Cookie Drops ................ 142 Chocolate Munchies ....................... 130 Chocolate Mint Cookies ........................................... 136 Chocolate Mint Sticks ....................................................................................................................................................................................................................................................................................... 135 Chocolate Mint Sauce ................. 131 Chocolate Mint Layer Cake.......................................................................... 139 Chocolate Mousse Cake (Part Two) ................................................................... 141 Chocolate Mousse............................................. 138 Chocolate Mousse CakePart One............................................................. 130 Chocolate Mint Ice Cream ......................... 143 Chocolate No Bake Cookies ................ 144 Chocolate Nut Chews........................................................................................................................................................................... 142 Chocolate Mud Frosting .............................................. 140 Chocolate Mousse Flan ............ 145 ............................................................................... 136 Chocolate Mint Snow-Top Cookies.. 133 Chocolate Mint Meltaways........................................................................................
........................................................................150 Chocolate Peanut Butter Dip.............................................................................................................159 Chocolate Pudding Souffle Cake ......................................154 Chocolate Pistachio Meringue Cookie .....................................149 Chocolate Peanut Butter Cookies...............................................12 Chocolate Nut Upside-down Cake ...155 Chocolate Pistachio Orange Cake ..................................................................................................157 Chocolate Pretzels ........................................................................................................................................148 Chocolate Peanut Butter Bars.........................146 Chocolate Orange Supreme Cheesecake...............................160 Chocolate Puddle Pudding......................................................................157 Chocolate Pots De Creme.........152 Chocolate Peanut Whirls ................................161 ................................158 Chocolate Pudding Cake ......................................................153 Chocolate Pecan Pie Bars...........................................................................151 Chocolate peanut butter pound cake .............................................................147 Chocolate Pancakes ...149 Chocolate Peanut Butter Cup Cheesecake ..148 Chocolate Peanut Butter Chews ..............................................................................................................................................................145 Chocolate Orange Cheesecake ..............................................................................................153 Chocolate Pecan Orange Balls ...............................................................151 Chocolate Peanut Clusters...............................155 Chocolate Pizza ...............................................................154 Chocolate Pecan Rum Balls ......................................................................................159 Chocolate Pudding Mix ............................................................
...................................................................... 167 Chocolate Silk Pie............................................................................................. 176 Chocolate Truffles ............................................................................................................................................................................. 168 Chocolate Souffle Roll ........................................................................... 165 Chocolate Shortcakes with Red Fruit and Whipped Cream.. 170 Chocolate Spongecake.....................13 Chocolate Raspberry Cream Crepes ............................................................................ 172 Chocolate Swirl Cheesecake........................................................................................................................... 174 Chocolate Teacake........... 174 Chocolate Toffee...... 173 Chocolate Tapioca Pudding........................................................ 164 Chocolate Sandwiches .................................................................................................................. 175 Chocolate Truffle Cake ............................................................... 165 Chocolate Sauerkraut Cake ........ 163 Chocolate Rum Ice Cream.................... 162 Chocolate Ricotta Cheesecake.............................................. 169 Chocolate Soup............................................................................................................................................................................................................................................... 172 Chocolate Swirl Coffee Cake.............................................. 166 Chocolate Silk............................................ 173 Chocolate Syrup Brownies ...................................................................................................... 176 Chocolate Truffles ...... 177 .............. 171 Chocolate Surprise cookies ..................................................... 170 Chocolate Sugar Cookies ............................. 164 Chocolate Sauce................................................................................ 162 Chocolate Raspberry Truffle Cheesecake.......................................................
...190 Coconut Chocolate Cheesecake.....................................................191 Creamy Chocolate Cheesecake....................180 Chocolate Walnut Pie .......190 Chunky Triple-chocolate Cookies..........186 Chocolate-Covered Marshmallows .179 Chocolate Velvet Cheesecake................................................................................................................................................................................................................14 Chocolate Turtle Cheesecake .........................................................................................................189 Chocolatetown Special Cake .............................................................................................................................................187 Chocolate-Marbled Fudge .........................................................................................................................................................................178 Chocolate Turtle Pie....................192 Creme de Menthe Chocolate Squares........182 Chocolate Zucchini Nut Bread ................................................................................................................................................................................................180 Chocolate Waffles-Mix.........................................191 Cream Cheese Chocolate Cake..187 Chocolate-Macadamia Nut Bread with Kahlua But ...........182 Chocolate Yogurt Creme Pudding...........................................................193 ........................................................................188 Chocolate-Scotch Drops ........183 Chocolate-Chocolate-Chocolate-Chip Fudge Cake ....................................184 Chocolate-Covered Cherries................179 Chocolate Vinegar Cake ..181 Chocolate Whisky Fudge Cake.......................189 Chocolate-walnut Meringues ...............................................................183 Chocolate-Banana Freeze ............................186 Chocolate-Cream-Popcorn ......................................................................................................................................................
........... 202 Double Chocolate Satin Pudding.............................................................................................................................................................. 196 Decadent Chocolate Bread Pudding............................................................................................................. 200 Double Chocolate Fantasy Bars ............. 194 Dark Chocolate Brownies. 206 Easy Chocolate Fudge ..................................................................................... 202 Double Chocolate Nut Treat ..................... 207 Easy Chocolate Sprinkled Ice Cream... 204 Easy Chocolate Cheese Pie ........................... 203 Double Dark Chocolate Cake with White Chocolate Sauce ................. 209 Easy Double Chocolate Ice Cream.................... 197 Decadent Chocolate Cake ................................................................. 195 Death By Chocolate..................................... 199 Double Chocolate Cheesecake........................................................................................................................................................................................................................................................................................................................................................................... 199 Double Chocolate Brownies .......................................... 194 Dark Chocolate and Pumpkin Cheesecake ....... 198 Deep Dark Chocolate Sauce ........................................ 201 Double Chocolate Mint Chip Cookies ........................................................................ 208 Easy Chocolate Terrine .................. 208 Easy Double Chocolate Banana Snack Cake .......................................................................15 Dark and Dense Chocolate Mousse .......................... 209 ... 200 Double Chocolate Ice Box Pie.............................. 205 Easy Chocolate Dipping Sauce ........ 203 Double Chocolate Souffle ..................................................................................................... 206 Easy Chocolate Fudge Sauce/fondue...............
................................................................................................................210 Extra-chocolatly Chocolate-chip Cookies .......223 Fudgy Chocolate Pudding ..220 Fudge ( Easy Chocolate ) ................................212 Fat-Free Chewy Chocolate Cookies .................224 ..214 Frosty Chocolate Pudding ................................................219 Fudge ( Diabetic Crunchy Chocolate Raisin ) .........................................................................................................................................................213 Flourless Chocolate Mousse Cake ..........................................................................................................222 Fudge ( Old Fashioned Chocolate ).........................................212 Fat-Free Chocolate Cake................................................................................................................................................220 Fudge ( Foolproof Chocolate ) ...........................................................................................................224 German Sweet Chocolate Cream Cheese Brownies.......................................218 Fudge ( Chocolate Chip Peanut Butter ) .......Cherry Yogurt Cups ..........16 Eggless Chocolate Cake .........................................215 Frozen Chocolate Banana Pops............................................................................................216 Frozen Chocolate-Peanut Butter Pie ...............217 Fudge ( Chocolate Butterscotch )................................213 Fiesta Hot Chocolate .............................................................................................210 Egyptian Chocolate Cake ...........223 Fudge ( Sugar Free Chocolate )......................................................................................................211 Fairfax Chocolate Icing .................................................................219 Fudge ( Chocolate Marshmallow )....216 Frozen Double Chocolate Mousse...........................................................................221 Fudge (Fast Chocolate ) .................215 Frozen Chocolate .....
..............................17 Grandmothers' Chocolate Cake.............................................................................................................................................................................................................................. 236 Jeff's Chocolate Cream Cheese Frosting............................. 234 Israeli Chocolate-Coated Orange Peels .................................. 239 Kate's Kiss Off Chocolate Peanut Pie ........ 225 Heavenly Chocolate Cheesecake ... 230 Honey Chocolate Cake.................................................................................................................. 228 Hershey's Light Chocolate Cake ..... 240 ........................................ 235 Jamaican Chocolate Cake...........................Al Martin....................... 229 Holiday Chocolate Butter Cookies................... 234 Irish Cream and Chocolate Cheesecake ................................................................................... 231 Hot Chocolate ...................................................... 233 Impossible Chocolate Cream Pie .............. 230 Honey Chocolate Cupcakes .... 237 Judith Olney's Chocolate Buttermilk Cake...................................................................................................................................................................................................................... 238 Kahlua Milk Chocolate Cheesecake .............................. 231 Honey Make Mine Chocolate Sauce ....................... 233 Impossible Chocolate Pie ........................................................................................................................................................... 226 Hershey Great American Chocolate Chip Cookies................ 237 Judy's Chocolate Pound Cake .............................................................. 232 Hot Chocolate Mix ............................................................. 227 Hershey's Light Chocolate Brownies .......... 235 Jack Daniel's Chocolate Ice Cream.............. 232 Impossible Chocolate Cheesecake....... 228 Hilary Clinton's Chocolate Chip Cookies ............
.................241 Maui Chocolate Pizza ...........................................................................................................................249 Nutter Butter Chocolate-Peanut Butter Pie........................................................242 May Wallins' Chocolate Chip Mandel Bread........................................................................248 Muffins ( Chocolate Fudge ) .................................................................................................................................................................244 Milk Chocolate Popcorn........................................................................................................................................243 Mayonnaise Chocolate Cake ..............................246 Mocha Chocolate Cheesecake ..................................252 Olive Garden Chocolate Chip Cookie Dough Cheesecake................................................................................................247 Muffins ( Chocolate Banana )..............248 Muffins ( Chocolate Chip ) .................................................255 ........................249 Nutty chocolate & mashmallow muffins .......................................................251 Old-Fashioned Peanut Butter Chocolate Chip Cookies ...........254 Pantry Chocolate Lime Pie .....244 Mile-High Chocolate Cake .....251 Old World Chocolate Cake...................................................................................253 Orange-Chocolate Cheesecake.................................253 One Bowl Chocolate Fudge.......................255 Peanut Butter and Chocolate Cookie Sandwich Cookies ............250 Nutty Chocolate Mint Fudge ................245 Mini Chocolate Chip Cheesecakes.............241 Marbled Double Chocolate Cheesecake Squares .......................243 Mexican-style Hot Chocolate................................................................................246 Mocha Chocolate Chip Cheesecake.........................18 Kit's Chocolate Mousse .....................................................................................................
...................................... 261 Pistachio Cake with White Chocolate Buttercream .. 266 Raspberry Chocolate Swirl Cheesecake .............................................................. 259 Petit Pain Au Chocolat ................................ 271 Satin Chocolate Mousse ............... 269 Rich Chocolate Caramels......... 260 Pineapple Chocolate Cake........................................................................................... 268 Reverse Chocolate Chip Cookies.............................. 262 Pour La France Chocolate Decadence ................................................... 272 . 258 Pears Au Chocolat........................ 265 Quick Chocolate Fudge Sauce.................................................................................... 259 Pecan-chocolate Chip Pie ........ 269 Rich Chocolate Pumpkin Truffles ........................................................................................................................ 265 Raisin-Filled Chocolate Chip Cookies ......................... 263 Powter Chocolate Mousse Bars.................................. 258 Peanutty Chocolate Bread Pudding....................................................................................................................................................................................................... 256 Peanut Butter Oatmeal Chocolate Chip Cookies ....................................................... 266 Raspberry-Chocolate Cake .... 257 Peanut-Pecan Chocolate Chip Cookies.......................................................... 267 Red Beet Chocolate Cake ................. 264 Pronto's Phyllo-Wrapped White Chocolate Cheesecake ................................................................................................................................................. 270 Roma's White Chocolate Bread Pudding.............19 Peanut Butter Chocolate Rice Krispie Treats ............................................................................... 272 Schokoladenpretzel (Chocolate Pretzels)..................................................................... 271 Roughed-Up Chocolate Chip Cookies ......
.......................................................................................................................................................................283 White Chocolate Cheesecake .................................................................................................................................20 Sour Cream Chocolate Layer Cake........................................275 Sugar Free Chocolate Banana Cream Pie ...............288 White Chocolate Mousse #2 ......289 White Chocolate Mousse Cheesecake with Sun-Dried Cherries.............................................................................................................................................................................................................................................................................................................................................................284 White Chocolate Cheesecake .............285 White Chocolate Fudge ..........283 White Chocolate Cashew Pie.....281 West Haven Chocolate Cake ......................287 White Chocolate Mousse...........................289 ....................................282 White Chocolate Berry Pie.......................276 Triple Chocolate Pudding Cake ...274 Spiced Chocolate Applesauce Cake ................275 Strawberry-Filled Chocolate Cake Hearts ....................................................................................286 White Chocolate Lasagna with Peanut Ice Cream & Hot Fudge ...........................................................................279 Victory Chocolate Cake......277 Tripple Layer Chocolate Bars........................................278 Trump's Chocolate Pumpernickel Pudding ...........280 Walnut Cream Dessert with Chocolate Sauce............................................................278 Truffes au Chocolat (Chocolate Truffles)..................................................285 White Chocolate Devil's Food Pie ....................................273 Sourdough Chocolate Cake .........282 White Chocolate Brownies ........................................................279 Ultralight Chocolate Cake....
.......................................................................................... 291 Whole Wheat Chocolate Cake....................................................... 293 Zucchini Chocolate Cake..............................................21 White Chocolate Nut Cookies ....................................................................................... 291 White Chocolate Raspberry Tart................................................ 292 Wine chocolate ........... 293 ................................. 290 White Chocolate Raspberry Cake ..............
tropical South America. Native to lowland. After fermentation. a Nahuatl word meaning "bitter water". milk. The majority of the Mesoamerican peoples made chocolate beverages.22 C H O C O L AT E Chocolate most commonly comes in dark. and white varieties. and the shell is removed to produce cacao nibs. and roasted. the beans are dried. Chocolate (pronounced / t klət/ (help·info) or /. resulting in pure chocolate in fluid form: chocolate liquor. with its earliest documented use around 1100 BC. The seeds of the cacao tree have an intense bitter taste. with cocoa solids contributing to the brown coloration. . including the Maya and Aztecs. The liquor can be further processed into two components: cocoa solids and cocoa butter. The nibs are then ground and liquified. who made it into a beverage known as xocolātl.ələt/) comprises a number of raw and processed foods that are produced from the seed of the tropical cacao tree. cacao has been cultivated for at least three millennia in Central America and Mexico. cleaned. and must be fermented to develop the flavor.
Chocolate is also used in cold and hot beverages. and is derived from the Nahuatl word xocolatl which is a combination of the words. Much of the chocolate consumed today is in the form of sweet chocolate. as it seems to possess substantial amount of antioxidants that reduce the formation of free radicals. "White chocolate" contains cocoa butter. and hearts on Valentine's Day. xocolli. it is more likely that the Aztecs themselves coined the term. to produce chocolate milk and hot chocolate. combining chocolate with sugar." However. such as dogs and cats. can lower blood pressure. with the Aztec term. and atl. unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions.23 Pure. which is "water". atl. and milk but no cocoa solids (and thus does not qualify to be considered true chocolate). Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk.. Chocolate is also associated with the Maya god of fertility. sugar. having long adopted into Nahuatl the Mayan word for the "cacao" bean. Chocolate has become one of the most popular flavors in the world. Etymology The word "chocolate" comes from the Aztecs of Mexico. which have some physiological effects in humans. It has been linked to serotonin levels in the brain. Santa Claus and other holiday symbols on Christmas. meaning "bitter". Mexican philologist Ignacio Davila Garibi. haa. Chocolate contains alkaloids such as theobromine and phenethylamine. the Spanish had little contact with the Maya before Cortés' early reports to the Spanish King . proposed that "Spaniards had coined the word by taking the Maya word chocol and then replacing the Mayan term for water. Dark chocolate has recently been promoted for its health benefits. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter. but the presence of theobromine renders it toxic to some animals. Scientists claim that chocolate. The Aztecs associated chocolate with Xochiquetzal. chocolate coins on Hanukkah. the goddess of fertility. eaten in moderation.
 The Maya civilization grew cacao trees in their backyard. bitter drink. spicy drink called xocoatl. The residues found and the kind of vessel they were found in indicate that the initial use of cacao was not simply as a beverage. Chocolate was first drunk rather than eaten. and used the cacao seeds it produced to make a frothy. The earliest record of using chocolate dates back before the Olmec.24 of the beverage known as xocolatl. William Bright noted that the word xocoatl does not occur in early Spanish or Nahuatl colonial sources. and achiote (known today as annatto). Documents in Maya hieroglyphs stated that chocolate was used for ceremonial purposes. suggests that Maya were drinking chocolate around 400 AD. 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. and was often flavored with vanilla. in addition to everyday life. chocolate was consumed in a bitter. Guatemala. Xocoatl was believed to fight . archaeologists reported finding evidence of the oldest known cultivation and use of cacao at a site in Puerto Escondido. History A mug of hot chocolate. In the New World. chile pepper. Chocolate has been used as a drink for nearly all of its history. The chocolate residue found in an early ancient Maya pot in Río Azul. In November 2007. Honduras.
When the people saw the Industrial Revolution arrive. mechanical mills were created that squeezed out cocoa butter. a belief that is probably attributable to the theobromine content. For example. companies began advertising this new invention to sell many of the chocolate treats we see today. the Aztecs used a system in which one turkey cost one hundred cacao beans and one fresh avocado was worth three beans. Spanish armies began enslaving Mesoamericans to produce cacao. the Spanish began growing cacao beans on plantations. In the 1700s. The situation was different in England. anyone with money could buy it. Before long. But. Even with cacao harvesting becoming a regular business. only royalty and the well-connected could afford to drink this expensive import. a "tribute". All of the areas that were conquered by the Azetcs that grew cacao beans were ordered to pay them as a tax. Put simply. no European had ever heard of the popular drink from the Central and South American peoples. many changes occurred that brought about the food today in its modern form. To keep up with the high demand for this new drink. where it quickly became a court favorite. and using an African workforce to help manage them. durable chocolate. For hundreds of years. . people began experiencing and consuming chocolate worldwide. but later sold to the Cadbury brothers. or as the Aztecs called it. It was not until the Spanish conquest of the Aztecs that chocolate could be imported to Europe. it was not until the arrival of the Industrial Revolution that these mills were put to bigger use. which in turn helped to create hard. Chocolate was also an important luxury good throughout preColumbian Mesoamerica. South American and European cultures have used cocoa to treat diarrhea for hundreds of years. In 1689. The first chocolate house opened in London in 1657. and cacao beans were often used as currency. When new machines were produced. noted physician and collector Hans Sloane developed a milk chocolate drink in Jamaica which was initially used by apothecaries. Not long after the revolution cooled down.25 fatigue. the chocolate making process remained unchanged. Until the 16th century.
cocoa butter.S. The U. meaning it can be consumed by animals. Although first introduced by Hebert Candies in 1955. Because of this. white chocolate and dark chocolate are also common chocolate varieties. Semisweet chocolate is a dark chocolate with a low sugar content. Bittersweet . many countries do not consider white chocolate as chocolate at all. Mars. Dark chocolate. is a rich source of the flavonoids epicatechin and gallic acid. Because it does not contain any cocoa solids. it does not contain any cocoa solids. white chocolate does not contain any theobromine. European rules specify a minimum of 35% cocoa solids. Although its texture is similar to milk and dark chocolate.26 Types of chocolate A half beat of milk chocolate with salmiak filling by Fazer Alongside milk chocolate. Dark chocolate is produced by adding fat and sugar to the cacao mixture. Dark chocolate has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts. which are thought to possess cardioprotective properties. Government calls this "sweet chocolate". thus not officially qualifying as chocolate. with its high cocoa content. Incorporated was the first to produce white chocolate within the United States. White chocolate is formed from a mixture of sugar. and milk solids. and requires a 15% concentration of chocolate liquor.
ground. vanilla and sometimes lecithin have been added. deep chocolate flavor. It has less sugar and more liquor than semisweet chocolate. The industry is dominated by three chocolate makers. A cacao tree with fruit pods in various stages of ripening Roughly two-thirds of the entire world's cocoa is produced in Western Africa. with 43% sourced from Côte d'Ivoire. Unsweetened chocolate is pure chocolate liquor. According to the World Cocoa Foundation. Production Chocolate is created from the cocoa bean. Cargill and Archer Daniels . but the two are interchangeable in baking. It is unadulterated chocolate: the pure. roasted chocolate beans impart a strong. also known as bitter or baking chocolate. more cocoa butter. some 50 million people around the world depend on cocoa as a source of livelihood. Barry Callebaut.27 chocolate is chocolate liquor to which some sugar (typically a third).
Cocoa growers object to allowing the resulting food to be called "chocolate". The different flavors of chocolate can be obtained by varying the time and temperature when roasting the beans. There are two main jobs associated with creating chocolate candy. Production costs can be decreased by reducing cocoa solid content or by substituting cocoa butter with a non-cocoa fat. Despite some disagreement in the EU about the definition.). chocolate makers and chocolatiers. Chocolatiers use the finished couverture to make chocolate candies (bars. due to the risk of lower demand for their crops. Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate. In the UK. by adjusting the relative quantities of the cocoa solids and cocoa fat. 99. purchase their chocolate from them. truffles. whether they be large companies such as Cadbury Schweppes or small independents.28 Midland Company. Cacao varieties Chocolate Cream . and by adding nonchocolate ingredients. chocolate is any product made primarily of cocoa solids and cocoa fat. etc.999% of chocolatiers. mold and package to their own design. to melt.
29 Cacao trees are small. as most populations have been exposed to the genetic influence of other varieties. Cacao trees cannot tolerate a temperature lower than 15 degrees Celsius (59 degrees Fahrenheit). most likely native to the Amazon basin. producing "quite bland" chocolate. They naturally grow within 20 degrees of either side of the equator because they need about 2000 millimeters of rainfall a year. They are significantly hardier and of higher yield than Criollo. The flavor of Criollo is described as delicate yet complex. but have a short duration and are unsupported by secondary flavors. First. criollo is the rarest and most expensive cocoa on the market and is native to Central America. and temperatures in the range of 21 to 32 degrees Celsius. forastero and trinitario. as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. are harvested by cutting the pods from the tree using a . The African cocoa crop is entirely of the Forastero variety. the Caribbean islands and the northern tier of South American states. The most commonly grown bean is forastero. Representing only five percent of all cocoa beans grown. but rich in "secondary" notes of long duration. low in classic chocolate flavor. The three main varieties of cacao beans used in chocolate are criollo. Trinitario is a natural hybrid of Criollo and Forastero. a large group of wild and cultivated cacaos. Harvesting Harvesting cacao beans is a delicate process. understory trees that need rich. Criollos are particularly difficult to grow. Trinitario originated in Trinidad after an introduction of Forastero to the local Criollo crop. well-drained soils. The source of most chocolate marketed. There is some dispute about the genetic purity of cocoas sold today as Criollo. the pods containing cacao beans. Nearly all cacao produced over the past five decades is of the Forastero or lower-grade Trinitario varieties. forastero cocoas are typically strong in classic "chocolate" flavor.
The beans are then cleaned (removing twigs. Next the shells are removed to extract the nib. The beans with their surrounding pulp are removed from the pod and placed in piles or bins to ferment. Chocolate liquor The dried beans are transported from the plantation where they were grown to a chocolate manufacturing facility. It is important to harvest the pods when they are fully ripe because if the pod is unripe. or by knocking them off the tree using a stick. and other debris). The fermentation process is what gives the beans their familiar chocolate taste. After fermentation. this is done by spreading the beans out in the sun from 5 to 7 days. the beans will have a low cocoa butter content. roasted.30 machete. Climate and weather permitting. the beans must be quickly dried to prevent mold growth. stones. and graded. the nibs are ground which releases and melts the cocoa butter producing chocolate liquor. . Finally. or there will be insufficient sugars in the white pulp for fermentation resulting in a weak flavor.
31 Chocolate made with enough cocoa butter flows gently over a chocolate fountain to serve dessert fondue. but varying proportions of the different constituents are used. milk or milk powder. are as follows: • • • Dark chocolate: sugar. Some manufacturers are now using PGPR. regardless of whether emulsifying agents are added. plain dark chocolate couvertures contain at least 70% cocoa (both solids and butter). High-quality white chocolate couvertures contain only about 33% cocoa. cocoa liquor. whereas milk chocolate usually contains up to 50%. an emulsifying agent such as soy lecithin is added. The basic blends of ingredients for the various types of chocolate (in order of highest quantity of cocoa liquor first). The finest. . The texture is also heavily influenced by processing. Different manufacturers develop their own "signature" blends based on the above formulas. and (sometimes) vanilla Milk chocolate: sugar. cocoa butter. and vanilla Usually. sometimes at the cost of a perfectly smooth texture. and vanilla White chocolate: sugar. milk or milk powder. Blending Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couvertures. specifically conching (see below). cocoa butter. The more expensive chocolate tends to be processed longer and thus have a smoother texture and "feel" on the tongue. cocoa butter. cocoa liquor. though a few manufacturers prefer to exclude this ingredient for purity reasons and to remain GMO free. an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same mouthfeel.
 Currently. Conching various chocolate-making machinery . small batch chocolate argue that mass production produces bad quality chocolate. lobbied the Food and Drug Administration to change the legal definition of chocolate to let them substitute partially hydrogenated vegetable oils for cocoa butter in addition to using artificial sweeteners and milk substitutes. Vegetable oils and artificial vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans. Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases) and fats other than cocoa butter. Nestlé. whose members include Hershey. and Archer Daniels Midland. the FDA does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients. In 2007.32 Producers of high quality. the Chocolate Manufacturers Association in the United States.
This causes the surface of the chocolate to appear mottled and matte. crumbly. and causes the chocolate to crumble rather than snap when broken. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate prior to conching has an uneven and gritty texture. lesser grades about four to six hours. . A conche is a container filled with metal beads. Notes 17 °C (63 °F) Soft. Crystal I II III IV Melting temp. 21 °C (70 °F) Soft. some or all large enough to be clearly seen with the naked eye. The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process. the chocolate mass is stored in tanks heated to approximately 45–50 °C (113–122 °F) until final processing. 26 °C (78 °F) Firm. which act as grinders. melts too easily. The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization). The primary purpose of tempering is to assure that only the best form is present. 28 °C (82 °F) Firm. High-quality chocolate is conched for about 72 hours. Tempering The final process is called tempering. poor snap. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size. crumbly. After the process is complete. The six different crystal forms have different properties. melts too easily. good snap. melts too easily. melts too easily.33 The penultimate process is called conching. The conching process produces cocoa and sugar particles smaller than the tongue can detect. The length of the conching process determines the final smoothness and quality of the chocolate. hence the smooth feel in the mouth.
To accomplish this. 36 °C (97 °F) Hard. Making chocolate considered "good" is about forming as many type V crystals as possible. leaving just type V. Two classic ways of manually tempering chocolate are: • • Working the molten chocolate on a heat-absorbing surface. the temperature is carefully manipulated during the crystallization. The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency. the chocolate is first heated to 45 °C (115 °F) to melt all six forms of crystals. takes weeks to form. After this point. the chocolate is then gently warmed to working temperature. any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. melts near body temperature (37 °C). until thickening indicates the presence of sufficient crystal "seeds". firm. Generally. 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). A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results. best snap. the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate. solid "seed" chocolate. This provides the best appearance and texture and creates the most stable crystals so the texture and appearance will not degrade over time.34 V VI 34 °C (94 °F) Glossy. However. such as a stone slab. Next. At this temperature. there are other methods of chocolate tempering used. the chocolate is cooled to about 27 °C (80 °F). The most common variant is introducing already tempered. . 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.
Various types of "blooming" effects can occur if chocolate is stored or served improperly. . particularly for large volume applications. chocolate suffering from bloom is perfectly safe for consumption.35 Chocolate tempering machines (or temperers) with computer controls can be used for producing consistently tempered chocolate. Ideal storage temperatures are between 15 and 17 °C (59 to 63 °F). with a relative humidity of less than 50%. chocolate can absorb enough moisture to cause a whitish discoloration. Moving chocolate from one temperature extreme to another. such as from a refrigerator on a hot day can result in an oily texture. Storage Molten chocolate and a piece of a chocolate bar Chocolate is very sensitive to temperature and humidity. Additionally chocolate is frequently stored in a dark place or protected from light by wrapping paper. Although visually unappealing. If refrigerated or frozen without containment. Chocolate is generally stored away from other foods as it can absorb different aromas. and placed in proper storage with the correct humidity and temperature. the result of fat or sugar crystals rising to the surface. chocolates are packed or wrapped. Ideally.
 Health While chocolate is regularly eaten for pleasure. there are potential beneficial health effects of eating chocolate. eating large quantities of any energy-rich food such as chocolate increases risk of obesity. There has even been a fad diet. especially when cocoa prices drop. Chocolate is toxic to many animals because of insufficient capacity to metabolize theobromine. Cocoa possesses a significant antioxidant action. cough preventor and antidiarrhoeal effects. There is concern of mild lead poisoning for some types of chocolate. consuming milk chocolate or white chocolate. Some studies have also observed a modest reduction in blood pressure and flow-mediated dilation after consuming dark chocolate daily. An aphrodisiac effect is yet unproven. and also lasted four times as long after the activity had ended. brain stimulator. Some farmers in West Africa use slave labor as a cost-cutting measure. Cocoa or dark chocolate benefits the circulatory system. On the other hand. or drinking fatcontaining milk with dark chocolate. named "Chocolate diet". that emphasizes eating chocolate and cocoa powder in capsules. Other beneficial effects suggested include anticancer.36 Controversy Child labor is sometimes used in cocoa production in West Africa. 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. protecting against LDL oxidation. perhaps more than other polyphenol antioxidant-rich foods and beverages. appears largely to negate the . Circulatory benefits Recent studies have suggested that cocoa or dark chocolate may possess certain beneficial effects on human health. However. in violation of the Minimum Age Convention of 1973.
stearic acid does not raise levels of LDL cholesterol in the bloodstream. some studies even find that it could lower them. Although there is no firm proof that chocolate is indeed an aphrodisiac. The reputed aphrodisiac qualities of chocolate are most often associated with the simple sensual pleasure of its consumption. However. Consuming relatively large amounts of dark chocolate and cocoa does not seem to raise serum LDL cholesterol levels. inducing pleasureable sensations as well as affecting the levels of serotonin. Processing cocoa with alkali destroys most of the flavonoids. very little evidence exists to suggest whether consuming flavonoid-rich dark chocolate may increase or decrease the risk of cancer. Additionally. unlike other saturated fats.37 health benefit. Processed cocoa powder (so called Dutch chocolate). 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. chocolate has been shown to contain unsaturated N-acylethanolamines which might activate cannabinoid receptors or increase endocannabinoid levels resulting in heightened sensitivity and euphoria. a result of cholesterol imbalance according to the lipid hypothesis. Finally. chocolate's sweet and fatty nature may stimulate the hypothalamus. Indeed. However. Aphrodisiac Romantic lore commonly identifies chocolate as an aphrodisiac. a gift of chocolate is a familiar courtship ritual. small but regular amounts of dark chocolate lower the possibility of a heart attack. in high concentrations it can be converted to melatonin which in large amounts reduces sexual drive. processed with alkali greatly reduces the antioxidant capacity as compared to "raw" cocoa powder. While serotonin has a pleasurable effect. One-third of the fat in chocolate comes in the forms of a saturated fat called stearic acid and a monounsaturated fat called oleic acid. Evidence from laboratory studies suggests .
 The company is talking with pharmaceutical companies to license drugs based on synthesized cocoa flavonol molecules. The ingredient theobromine was found to be almost one third more effective than codeine. a Virginia-based candy company. would promote weight gain. suggesting antidiarrhoeal effects of chocolate. 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 chocolate also appears to soothe and moisten the throat. and European universities. spends money each year on flavonol research. Flavonoids can inhibit the development of diarrhea. including cardiovascular disease. Obesity risk The major concern that nutritionists have is that even though eating dark chocolate may favorably affect certain biomarkers of cardiovascular disease.38 that cocoa flavonoids may possess anticarcinogenic mechanisms. cocoa-based prescription drugs could potentially help treat diabetes. Incorporated. Mars. the leading cough medicine. Other research indicates that chocolate may be effective at preventing persistent coughing. As a consequence. which. if unused. but more research is needed to prove this idea. . the University of California. Obesity is a significant risk factor for many diseases. Studies suggest a specially formulated type of cocoa may be nootropic and delay brain function decline as people age. dementia and other diseases. the amount needed to have this effect would provide a relatively large quantity of calories. According to Mars-funded researchers at Harvard.
Recent studies have shown that although the beans themselves absorb little lead. There is a popular belief that the consumption of chocolate can cause acne. ranging from dark to light. Various studies seem to show that this is the case for high glycemic index foods in general. can be molded and decorated like these chickens with ribbons. with a potential to cause mild lead poisoning. it tends to bind to cocoa shells and contamination may occur during the manufacturing process. though the question is still being studied. Lead Chocolate has one of the higher concentrations of lead among products that constitute a typical Westerner's diet.39 Acne Chocolate. Milk is known to cause acne. A recent peer-reviewed publication found significant amounts of lead in choco- . including any which is mixed with chocolate.
and eventually death. Of course. In a USDA study in 2004. A review article published in a peer-reviewed journal in 2006 states that despite high consumption levels of chocolate. but another study by a Swiss research group in 2002 found that some chocolate contained up to 0. and cats because they are unable to metabolise the chemical effectively.1 lb) of milk chocolate. close to the international (voluntary) standard limit for lead in cocoa powder or beans. which is 1 µg of lead per gram. mean lead levels in the samples tested ranged from 0.88 oz) baker's chocolate bar would be enough to bring about symptoms in a 20-kilogram (44 lb) dog. parrots. there is a paucity of data on lead concentrations in chocolate products. a typical 25-gram (0.40 late.5 oz) of dark chocolate. or contacting a veterinarian. FDA lowered by one-fifth the amount of lead permissible in candy. If they are fed chocolate. In 2006.769 µg per gram. but will not necessarily experience bradycardia or tachycardia unless it eats at least a half a kilogram (1. the U. 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. but compliance is only voluntary. but other dark chocolates' canine toxicities may be extrapo- . Medical treatment involves inducing vomiting within two hours of ingestion.0010 to 0. For example. Toxicity in animals In sufficient amounts. Dark chocolate has 2 to 5 times more theobromine and thus is more dangerous to dogs. approximately 1. baking chocolate is rarely consumed directly due to its unpleasant taste.02 oz/lb) is sufficient to cause symptoms of toxicity. internal bleeding. the theobromine will remain in their bloodstream for up to 20 hours. While studies show that the lead consumed in chocolate may not all be absorbed by the human body.S. and these animals may experience epileptic seizures.0965 µg lead per gram of chocolate. the theobromine found in chocolate is toxic to non-human animals such as horses.3 grams of baker's chocolate per kilogram of a dog's body weight (0. According to the Merck Veterinary Manual. small rodents. A typical 20-kilogram (40-lb) dog will normally experience great intestinal distress after eating less than 240 grams (8. dogs. heart attacks.
41 lated based on this figure. and are capable of finding and eating quantities much larger than typical human servings. As dogs like the taste of chocolate products as much as humans do. they should be kept out of their reach. Treats made from carob can be used to substitute and pose no health threat to animals. As a stimulant Molten Chocolate A chocolate sweet. There are reports that mulch made from cacao bean shells is dangerous to pets (and other animals). .
 it is quickly metabolized by monoamine oxidase-B and does not reach the brain in significant amounts Caffeine. These include: • • • • • Sugar Theobromine. an endogenous alkaloid sometimes described as a 'love chemical. It should be noted that this refers to the combined percentage .42 A model of the Reichstag made of chocolate at a Berlin shop Chocolate contains a variety of substances. present only in very small amounts Chocolate is a mild stimulant to humans mainly due to the presence of theobromine. and its use in horse racing is prohibited. Labelling Some manufacturers provide the percentage of chocolate in a finished chocolate confection as a label quoting percentage of "cocoa" or "cacao". an essential amino acid and precursor to serotonin Phenethylamine. the primary alkaloid in cocoa and chocolate and partly responsible for chocolate's moodelevating effect Tryptophan. some of which have an effect on body chemistry. It is much more potent for horses.
hoping to attract more consumers with each creation. as well . The Hershey Company is the largest chocolate manufacturer in North America. The Hershey Company reached fame mainly because of three of its creations: the Hershey bar. a town permeated by the aroma of cocoa on some days. as a response to consumer concern after the proposed change. a subsidiary of his Lancaster Caramel Company. Pennsylvania. Hershey in 1894 as the Hershey Chocolate Company. not just the percentage of cocoa solids.S. Incorporated is a worldwide manufacturer of confectionery and other food products with US$21 billion in annual sales in 2006. Nestlé and Lindt. Hershey's candies and other products are sold worldwide. Both The Hershey Company and Mars have become the largest manufacturers in the world. corporations. the company is entirely owned by the Mars family. Hershey's kisses and Reese's Peanut Butter Cups. and home to Hershey's Chocolate World. Major examples include Cadbury. will remain a principal component of standardized chocolate" Manufacturers Many chocolate manufacturers have created products from chocolate bars to fudge. Virginia. In the United States. In June 2007. USA. Headquartered in McLean. Chocolates that are organic or fair trade certified carry labels accordingly. 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". It was founded by Milton S. making it one of the largest privately owned U. the FDA re-iterated that "Cacao fat. Mars is most famous for its eponymous Mars Bar. Its headquarters is in Hershey. as one of the signature characteristics of the product.43 of both cocoa solids and cocoa butter in the bar. Mars.
and birthdays. chocolate eggs are popular gifts. Roald Dahl published a children's novel titled Charlie and the Chocolate Factory. owned by Willy Wonka. Two film adaptations of the novel were produced. a box of chocolate is given. It is given on other holidays. Holidays Chocolate is one of the most popular treats given on holidays. Thanksgiving. M&M's. On Easter. Twix. usually with flowers and a greeting card.44 as other confectionery such as Milky Way. The novel centers around a poor boy named Charlie Bucket who takes a tour through the greatest chocolate factory in the world. . and can either be solid. A chocolate egg is a confectionery made primarily of chocolate. including Christmas. hollow. Books and film Chocolate has been the center of several successful book and film adaptations. Chocolate in popular culture Cadbury Creme Eggs are fondant-filled chocolate eggs. a 1971 film which later became a cult classic. Skittles and Snickers. or filled with cream. although no special chocolate creation is common on these holidays. The first was Willy Wonka & the Chocolate Factory. On Valentine's Day. In 1964.
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ISBN 0316524301. 75. Inchem. 82. ^ Smit HJ. R (1997). Rogers PJ (2004). ^ "Charlie and the Chocolate Factory at Box Office Mojo". 83.55(15). ^ "Chocolat at the Golden Globes database". Retrieved on 2007-01-03. ^ "National Organic Program". 74. USDA Agricultural Marketing Service. Retrieved on 2008-05-17. "Sorting Out Chocolate". Boston: Little. "Hershey Kisses Potential Buyers Goodbye". Box Office Mojo. Gaffan EA. 72. "Methylxanthines are the psychopharmacologically active constituents of chocolate". ^ Stevens. ^ Drolet R. 76. 73. Academy of Motion Picture Arts and Sciences. 80. JAVMA 1984. ^ Blakemore F. Andrew. Retrieved on 2008-05-17. ^ "Charlie and the Chocolate Factory at Rotten Tomatoes". Vet Record 1943.Source http://en. Arendt TD. http://cat. Molly. Retrieved on 2008-06-07. ^ "Selling Labelled Products". Cacao bean shell poisoning in a dog. Taunton. The poisoning of livestock by cacao products. "Evaluation of xanthine derivatives in chocolate: nutritional and chemical aspects".48 71.185(8): 902. Michael R. The chemistry of love. Hollywood Foreign This article is licensed under the GNU Free Documentation License. Shearer GD. 81. ^ "Chocolat at Box Office Mojo".fr/ aModele=afficheN&cpsidt=2861730. Book Sense. Rotten Tomatoes. Retrieved on 2008-06-07. Retrieved on 2008-05-29. Brown. ^ "Nominees and Winners . 77. It uses material from the Wikipedia article "Chocolate".78th Annual Academy Awards". 87. 79. CNN News. Retrieved on 2008-05-29.1007/s00213-004-1898-3. ^ "Chocolat at the Academy Awards database". Stowe CM. Retrieved on 2008-05-17.org/wiki/Chocolate . ^ Liebowitz. Food and Drug Administration. Academy of Motion Picture Arts and Sciences. ^ "Carob is good for animals". ^ a b Matissek. 84. European Food Research and Technology 205 (3): 175–184. Retrieved on 2008-06-07. 85. Retrieved on 2006-06-30.wikipedia. Retrieved on 2008-05-29. (1983). ^ "The town chocolate built hits 100". ^ "FDA's Standards for High Quality Foods". 86. Retrieved on 2008-05-30. Box Office Mojo. PMID 15549276. Fairtrade Labelling Organizations International. ^ a b Duncan.inist. Psychopharmacology 176 (3-4): 412– 9. doi:10. 78. 88.
blend well on medium speed.mix instant (4 servings) 4Eggs 1/2 cDark Bacardi 1/2 cCold water 1/2 cOil 1 1/2 cCold Milk 1/2 cDark Bacardi 1package Chocolate Pudding . Bacardi Chocolate Rum Cake 1package Chocolate cake mix 1package Chocolate pudding . Cool 10 minutes. In large mixing bowl. combine all ingredients except small chocolate chips and walnuts. unsifted 1 cSugar 1 tBaking powder 1 tSalt 1/2 tArm & Hammer Baking Soda 1 cMasked ripe bananas (about 3small) 1/2 cButter or margarine 2x Eggs 1 cMini semi-sweet chocolate Chips 1/2 cChopped walnuts Directions: Lightly greast the bottom only of a 9-1/4 by 5-1/4 by -3/4 inch loaf pan. Stir in small chocolate chips and walnuts. Cool completely. Set aside. remove from pan.49 Arm & Hammer Chocolate Chip Banana Bread Yield: 1 Serving 2 cFlour.mix instant (4 servings) 1package Dream Whip (single .envelope) . Bake at 350 for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
This recipe was from a Bacardi bottle in the 1970's. Remove from pan and cool on a wire rack. Stir in 1 cup of chocolate pieces.Combine first 6 ingredients in large bowl. Prick surface of cake with a fork.In chilled bowl. Microwave on high for 30 seconds or until melte Drizzle on top of icing. Bake 50 to 60 minutes until cake tests done. mix remaining 4 ingredients.Set aside to cool completly before frosting. Cool in pan for 15 minutes.50 Heat Oven to 350F. Let stand 10 minutes. water and oil in a large mixing bowl. Brush r Repeat until all the glaze has been absorbed. or until done.pudding divided 1 cBacardi black rum 1 cRaspberry preserves. Combine remaining 1 cup of ch Microwave on high for 1 minute or until melted.Mix well. Pour batter into a greased 12-cup Bundt pan. Heat raspberry preserves Place cake on a serving platter. but then I am not a rum drinker.Blend well then beat on medium for 2 minutes. Pour into prepared cake pans. Using an electric mixer. water. beat at low speed until moistened. then beat on high speed (whip cream) until light and fluffy.I think it's too much rum. Combine cake mix . pudding. Spoon chocolate icing over cake. Combine vanilla baking bar and 1 ts. eggs.Grease and flour 2 9" cake pans.Cut each layer horizontally and frost.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 . 10-12oz 3/4 cWater 2 TShortening 1/2 cOil 1 oz Vanilla baking bar square 4Eggs Preheat oven to 350~. 1/2 cup of the rum. Stir until smooth.Bake for 30 mintues. . Beat at medium speed for 2 minutes.
Filling: Combine milk. Eggs 1/2 cBarcardi dark rum 1/4 cCold water 1/2 cOil 1/2 cSlivered almonds. Spread 1 cup filling between each layer Optional: Garnish with chocolate curls.. room temp. 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 . melted -----filling----2 1/4 lb Cream cheese. then beat Bake for 30 minutes or until cake tests done. 1 2/3 cSugar 5Eggs. optional -----filling----1 1/2 cCold milk 1/4 cBarcardi dark rum 1package Chocolate instant . Grease and flour two 9-in layer cake pans. Blend well. rum.pudding. cool in pan Split layers in half horizontally.pudding Envelope dream whip topping Preheat oven to 350F. Do not underbake. pudding Bailey's Chocolate-Chip Cheesecake Yield: 12 Servings -----crust----2 cGraham cracker crumbs 1/4 cSugar 6 TButter.51 Bacardi Rum Chocolate Cake Yield: 10 Servings -----cake----1package Chocolate cake mix 1package Chocolate instant . Combine all cake ingredients together in large bowl.
then fold in the chocolate chips. usually about 7 minutes. Add the eggs. Banana Chocolate Chip Bread Yield: 1 Loaf -----------------------1-1/2 LB LOAF---------------------------/2 cMilk /2 cVery ripe bananas. then mix in the bananas. mashed lg Egg tb Butter or margarine ts Salt cBread flour /3 cSemi sweet chocolate pieces ts Bread machine yeast . Place the batter in a buttered and floured 9-inch springform mold.Maintain oven temperature Banana Chocolate Cake Yield: 12 Servings 6 TButter 3/4 cSugar 3/4 cMolasses 3Eggs 2 1/2 cMashed overripe bananas 2 3/4 cFlour 1 tBaking soda 1/2 tSalt 1 tVanilla extract 1 cChocolate chips PREHEAT OVEN TO 350F. Let the cake cool on a rack.52 Chocolate curls as garnish For Crust: Preheat oven to 325~. Mix in the flour. Cream together the butter and sugar in a mixer. baking soda. Bake for about 1 hour.Coat a 9 inch springform pan with vegetab Bake until light brown. salt and extract until smooth. frost with your favorite chocolate frosting and serve. Add to the molasses and mix until combined. cut it in half to form 2 layers.
5mg Sodium: 304. chopped Preheat oven 325°F. NOTE: How this bread turns out will depend on your breadmaker. Breakfast.1mg Carbohydrates: 95. Others will leave bits of chocolate chips. Add the eggs. Cool in pan 10 minutes. Light color setting. Banana Chocolate Chip Muffins Bread. and still others will give a marbled loaf.2g . Nutrition (calculated from recipe ingredients) ---------------------------------------------Calories: 729 Calories From Fat: 321 Total Fat: 38g Cholesterol: 76.53 Add ingredeints in order given by manufacturer. adding mashed bananas with milk and chocolate with flour. Some machines will make a smooth chocolate colored bread. Scoop into 18 greased muffin cups.Whole Wheat Flour 2 tbaking powder 1 tbaking soda 1/2 tsalt 2 cchocolate chips 2 ctoasted walnuts.1g Fiber: 5. Mix dry ingredients together and add to the creamed butter. 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 . Bake at 325°F for 20 minutes. Cream the butter and the sugar together on speed #3. banana and milk. Add chocolate and walnuts on speed #1. Basic/white bread cycle.1g Sugar: 39.3mg Potassium: 298.
Remove wax paper from cooled cake. combine egg yolks and sugar. Remove from pan. using clean beaters. and baking In large mixing bowl. beat egg whites with salt til st Pour batter in baking pan. but wait till you try it. pudding mix. sift together flour.54 Protein: 10. using electric mixer In separate bowl. Set on wire rack to cool. dry milk. cut cake Barbara Bush's Chocolate Chip Cookies . separated 1 TLemon juice 2 TSugar 1/2 cEvaporated skim milk 1/2 tVanilla 1 ds Salt 1/2 cCool whip lite 2md Bananas Preheat oven to 350. Line bottom of 8x8x2 pan with wax paper. Bake 25-30 minutes til cake tester comes out Let cake cool 5 minutes. spray sid Onto wax paper. Banana Chocolate Pudding Cake Yield: 6 Servings 3/4 cCake flour 1/3 cNonfat dry milk powder 1package Chocolate pudding mix 1 tBaking powder 4Eggs. To serve. transfer cake to serving platter and Decoratively arrange banana slices over whipped topping.3g Comments: Sounds like an odd combination.
Cook Time: Preheat oven to 375F. Remove from pans. granulated 1Egg 1 1/2 t-Water. Beat butter. Split layers in half horizontally. Grease baking sheets with vegetable oil. finish cooling on racks. Drop dough by well rounded teaspoonfuls on prepared baking sheets. cool in pans for 10 minutes. Combine all cake ingredients together in large bowl. Cook on sheets on wire rack to cool completely. Spread 1 cup filling between each layer and over .55 Yield: 1 Serving 1 cFlour & 2 tbsp. about 3 minutes. very hot 1/2 tVanilla 1 cChocolate chips. Sift flour. Bake in 375F oven till golden. 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 .semisweet Calories per serving: 74 Fat grams per serving: Approx. sifted 1/2 tBaking soda 1/2 tSalt 1/2 cButter. Beat in hot water and vanilla. about 10 minutes. then beat at medium mixer speed for 2 minutes. brown firmly packed 1/3 cSugar. softened 1/3 cSugar. baking soda and salt on waxed paper. Do not underbake. Turn into prepared pans. Bake for 30 minutes or until cake tests done. Gradually beat in flour mixture until blended and smooth. Grease and flour two 9-in layer cake pans.Pudding 4-serving size 4x Eggs 1/2 cBarcardi Dark Rum 1/4 cCold water 1/2 cOil 1/2 cSlivered almonds or nuts --------------------------FILLING------------------------------/2 cCold milk /4 cBarcardi Dark Rum pk Chocolate Instant Pudding Envelope Dream Whip Topping Preheat oven to 350F. Blend well. sugar and egg in large bowl till fluffy.
or crumb Crust. The sauce is best when served warm. divided . Remove from heat and stir in vanilla. rum. Stack.Allow sauce to cool before refrigerating. 1Envelope unflavored gelatin 1 2/3 cMilk. Makes 4 cups.It will keep for 6 months in the refrigerator. until light and fluffy. 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. Coffe liqueur.Stir in butter. Spice orange Cordial or other flavored liquer.Cook stirring occasionally. then boiling water.To store pour into strilized glass jars.Either serve immediately or reheat in double boiler for 10 minutes or microwave for 1 minute. Optional: Garnish with chocolate curls. then sugar and salt. 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. ts instant coffee Bavarian Chocolate Pie Yield: 8 Servings 19" baked pie crust. Blend well at high speed for 4 minutes. chopped raisins or nuts tb Creme de Menth. pudding mix and topping mix in deep narrow-bottom bowl.56 top of cake. for 15 minutes. Filling: Combine milk. Keep cake chilled. Serve cold.
5 oz. knead until smooth.Dough 1/2 ccoarsely chopped almonds.) NESTLÉ® TOLL .Beat whippping cream until stiff.HOUSE® Semi-Sweet Chocolate . remove to wire racks to cool completely.Chocolate Chunk Cookie Bar . kneading until smooth.Cook over low heat.macadamia . stirring constantly until mixture boils.nuts.Morsels (optional) Preheat oven to 350° F.TOLL HOUSE® Refrigerated .Stir together sugar and cocoa. Bake for 14 to 16 minutes or until golden brown. Cut tiny corner from bag. pecans and/or walnuts 1/4 c(1. chill. Crumble cookie dough into medium bowl. Garnish as desired. carefully fold into chocolate mixture.) NESTLÉ® . (18 oz.Blend in remaining 2/3 c. mix thoroughly. milk and vanilla. stirring until melted. Microwave morsels in heavy-duty plastic bag on HIGH (100%) power (MEDIUM-HIGH [70%] for white morsels) for 30 seconds.57 2/3 cSugar 1/3 cHershey's cocoa 2 TButter or margarine 3/4 tVanilla 1/2 cChilled whipping cream In medium saucepan sprinkle gelatin over 1 c.Cool. Remove from heat. Microwave at additional 10. stirring occassionally. Comments: These over-sized cookies make a fun gift or turn them into giant ice cream sandwiches with your favorite ice cream. Big Chocolate Chunk Nut Cookies Dessert Yield: 12 Servings 1pkg. until mixture begins to set. . Drop by 1/4-cup measure onto ungreased baking sheets. milk. add to mixture in saucepan.Morsels or Premier White . Add nuts.to 20-second intervals. add butter. Cool on baking sheets for 1 minute. . allow to stand 2 minutes to soften. drizzle over each cookie.
. beat the butter at medium speed for 30 to 45 seconds. In a small saucepan. then add to the batter along with the vanilla. stir together the flour.Let cool for 10 to 15 minutes. Add the vegetable shortening. Dust with flour and tap out the excess. Immediately remove from the heat and stir in the coffee until disolved. In a medium bowl. Increase the speed to medium-high and beat for 30 seconds longer. one at a time at 1 minute intervals. Softened & cut into 1"piece 1/4 cSolid vegetable shortening 2 cSuperfine granulated sugar 4lg Eggs. scraping the side of the bowl as necessary.If using a hand mixer. until tepid. take at least 15 minutes to blend well. Coarsely chopped 3 THoney 2 cSifted unbleached All-purpose flour 1 tBaking soda 1/4 tSalt 2 tFreshly ground Black pepper 8 T(1 stick) unsalted butter.Butter a 12 cup fluted tube pan.Reduce the speed to medium.Add the chocolate and honey and whisk until the chocolate is melted and the mixture thickens. 1 tablespoon at a time. Scrape the sides of the bowl occasionally. Add the sugar. such as Lindt oz Heavy cream tb Light corn syrup tb Grand Marnier. Cointreau Or dark rum /4 ts Vanilla extract ts Hot water.Stir the chocolate/honey mixture once or twice. bring the 3/4 cup water to a boil. salt and pepper. baking soda. if needed Make the cake: Position a rack in the lower third of the oven and preheat to 350 degrees. until creamy and smooth. at room temperature 2 tVanilla extract 1/2 cIce water -----------------------GANACHE GLAZE----------------------------oz bars Swiss Dark Chocolate. taking 8 to 10 minutes to blend well. using a wire whisk. until throughly blended. In a 4 1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment.58 Black Chocolate Zinger Yield: 10 Servings ---CAKE--3/4 cWater 1 TInstant coffee granules 6 oz Unsweetened chocolate. Add the eggs. Beat 30 seconds longer.
broken . heat the cream and corn syrup on low heat until it comes to a gentle boil. Gently whisk until smooth.Scrape down the side of the bowl and mix the batter 10 more seconds. 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. Scrape the batter into the prepared pan and smooth the surface with the back of a spoon.Process for 15 to 25 seconds. until the cake begins to come away from the side of the pan and a wooden toothpick inserted into the center comes out clean.Put the baking sheet with the cake in the refrigerator to chill for 5 to 10 minutes to set the glaze.Center the pan on the rack and bake for 65 to 75 minutes.Stir in the liqueur or rum and vanilla.Lift up the rack with the cake and transfer it to another baking sheet.use artificial vanilla) 1 cSour cream 1/4 cBrown sugar. separated 2 TVanilla extract (do not . Put the wire rack with the cake over a baking sheet. Set the cake onto a wire rack to cool for 15 to 20 minutes.Empty the chocolate into a medium bowl.Let the glaze drip down the sides of the cake without coating it completely. stir in 1/2 to 1 teaspoon of hot water.If the surface is oily.Pour the chocolate glaze over the top of the cake.into pieces 4Eggs.Cool completely. or to taste 1 lb Chocolate chips 1 lb Graham cracker crumbs 1/2 cButter.Immediately pour the hot cream over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. beat in the flour mixture alternately with the ice water. Store the cake at room temperature under a glass cover or in an airtight container for up to 5 days.Mix briefly just until each addition is barely incorporated into the batter. In a small saucepan. one-third at a time. until finely chopped. melted . Invert the cake onto the rack and remove the pan. Bo's Chocolate Chip Cheesecake Yield: 1 Cheesecake 24 oz Cream cheese.59 At low speed.
Cooking time depends on whether you want a soft. it would be snarfed up immediately. *Bo prefers to use Nestle Mini-Morsel chocolate chips. Brazilian Iced Chocolate Yield: 4 Servings 2 oz Unsweetened Chocolate 1/4 cSugar . and then pour the batter into the pan.60 Preheat the oven to 325 degrees F. PREPARE THE BATTER:Place the egg yolks in a food processor for 5 seconds. Needless to say. If the cake shimmers like Jello when shaken. start checking to see if it is done. Difficulty:easy to moderate. PREPARE THE CRUST:Soften butter and combine with graham cracker crumbs. and should not flow over the sides of the pan. up to 2 hours cooking. Set aside. e. or until the batter is very smooth. then add the cream cheese and beat until smooth.Add the brown sugar and vanilla and process for several minutes. Pat the crust into the sides and bottom of a springform pan about 9 inches in diameter.Baking time will vary from about 30 minutes to 2 hours.This recipe came to me from a friend of mine.It will just about double in volume. if a knife inserted comes out clean.g. the fluffier it gets. Mix until fully blended. NOTES: *A truly decadent chocolate chip cheesecake -. gooey "New York" style cheesecake (shorter) to a fluffy "souffle"-like cheesecake (longer). it is done. The longer you cook it. Spread a generous layer of chips on the bottom of the pan. When the cake starts to rise like a souffle. the cake is overcooked: the knife should be very lightly coated with batter. they will form a ball when squeezed in your hand or by a spoon. who would occasionally (read "whenever we could persuade him") bring it into work. Beat the egg whites and fold into the cheese mixture. Time:15 minutes preparation. Bo (pronounced "boo") Ture Ahlberg. Precision:measure the ingredients. Add another generous layer of chips to the top of the cake. Alternatively. Place the filled pan into the preheated oven.
1981. until the cake is set and a toothpick inserted in the center comes out dry. in a double boiler. mixing thoroughly.Pour the batter into the prepared pan (it will be about 1 inch deep) and bake for 15 to 20 minutes.Gradually stir in the hot coffee. In a double boiler. add a scoop of vanilla ice cream. Bresse Farmhouse Chocolate Cake Yield: 6 Servings 7 oz Bittersweet chocolate OR. top with whipped cream. Unmold the cake onto a rack and let it cool. it will fall to about half its original height. melt the chocolate squares. about 20 minutes. For a dessert. Serve over ice cubes in talll glasses. Add the milk and continue cooking until all particles of the chocolate are dissolved and the mixture is smooth. stir in the chilled Coca-Cola. In a medium bowl. Preheat the oven to 400 F.Add the melted chocolate and butter to the bowl and. beat at high speed for about 5 minutes. with an electric mixer. cut into small pieces.61 1 cDouble Stringth Coffee. melt the remaining 3 ounces of chocolate . Cover and chill. blend the flour and 1/3 cup of the sugar.semisweet chocolate.When ready to serve. PL 1 TSuperfine sugar 3Eggs 3/4 cHeavy cream. over hot water. reduced . broken . Hot 2 1/2 cMilk 1 1/2 cCoca-Cola. Meanwhile. a give-away pamphlet from The Coca-Cola Company. Stir in the sugar.by half (SEE NOTE) 1 TUnsweetened cocoa powder NOTE: Simmer cream until reduced by half. For a beverage. Pour into a jar. PL 1 tUnsalted butter 1/4 cCake flour ---1/2 cSuperfine sugar.Lightly butter an 8-inch springform pan. until the batter is smooth and forms a ribbon when the beaters are lifted. melt 4 ounces of the chocolate with 1/4 pound of the butter. about 10 minutes.into small pieces ---1/4 lb Unsalted butter. Chilled --------------------------GARNISH------------------------------Whipped Cream Vanilla Ice Cream In the top of a double boiler.Add the eggs and mix well. From: "International Cooking with Coca-Cola".
After the frosting has hardened slightly. sugar and vanilla at high speed for a full 10 minutes. Precision: measure the ingredients. which I find makes for a very fudgey brownie. if desired. 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. then whisk it vigorously into the chocolate. Cool in pan. Bake to 35 minutes. Blend in the chocolate-and-butter mixture at low speed. 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.Pour the frosting over the top of the cake. In a small heavy saucepan. use a long straight knife to mark the top in a crisscross pattern. Set aside to cool while beating eggs. Place sheets of waxed paper under the cake and cooling rack.62 with the remaining 1 teaspoon butter.Mix the cocoa with the remaining 1 tablespoon sugar and sprinkle it decoratively over the cake before serving. Time: 30 minutes preparation. Beat the eggs. 1 hour cooking and cooling. using a metal spatula to spread the frosting evenly over the top and sides. Stir in walnuts. Melt the chocolate and the butter in the top of a double boiler over simmering water. The brownies are done when a toothpick inserted into the center comes out slightly dirty. I've reduced the amounts of sugar and flour from the original. bring the reduced cream to a boil. beating just to blend.Continue whisking until smooth and glossy. then cut into squares. Do not overbake. RATING: Difficulty: easy to moderate. about 5 minutes. F. Add flour. . Whisk until smooth.
Bake 15 minutes. In another bowl.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. Brownies ( German Sweet Chocolate Cream Cheese ) Yield: 16 Servings ---BROWNIE LAYER--4 oz Germans sweet chocolate 1/4 cMargarine 1/4 cSugar 2Eggs 1 tVanilla 1/2 cFlour 1/2 cChopped nuts --------------------CREAM CHEESE TOPPING------------------------oz Cream cheese softened /4 cSugar Egg tb Flour To prepare Brownie layer:Melt chocolate and margarine over very low heat or melt in microwave on HIGH for 2 minutes or until margarine is melted then stir until chocolate is completely melted. combine remaining ingredients. Stir in dry ingredients by hand until well moistened. cut into squares to serve.Stir sugar into . Place in 8-inch square pan that has been sprayed with a nonstick cooking spray. Cool in pan. baking powder and salt. combine flour. Beat on low speed until well blended. In a small bowl. cocoa.
Blend in egg. swirl with knife to marbelize. Drop rounded Tablespoonfuls (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet. Add to creamed mixture.Stir in nuts. milk. Remove to coo rack. Combine flour. Cream butter flavor crisco. egg and flour until smooth.Spoon over brownie 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. use 1-1/2 cups semi-sweet chocolate chips. Blend until creamy. and baking soda. gradually. Butter Flavored Crisco Ultimate Chocolate Chip Cookie Yield: 36 Servings 3/4 cButter flavored Crisco 1 1/4 cFirmly packed brown sugar 2 TMilk 1 TVanilla Egg 1 3/4 cAll-purpose flour 1 tSalt 3/4 tBaking soda 1 cSemi-sweet chocolate chips 1 cPecan pieces Directions: Heat oven to 375. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out almost clean (DO NOT OVERBAKE). Makes 16 brownies. sugar. brown sugar. cut into squares.64 chocolate. Note: if nuts are omitted.Spread in greased 8-inch pan To prepare cheese topping:Mix cream cheese. and vanilla in large bowl. Cool on baking sheet 2 minutes. 3 dozecn 3-inch cookies. Stir in chocolate chips and nuts. Mix in flour until well blended. add eggs and vanilla stir until completely mixed. Buttermilk Chocolate-hazelnut Cake . salt.Cool in pan.
Bake for 25 to 30 min. and cut into wedges. crushed 1/8 tCinnamon 1package Light cream cheese .Pour in the remaining batter and top with the remaining hazelnuts. dust top with cocoa powder .Combine first 5 ingredients in mixing bowl and beat together with electric mixer. Lightly oil 9 in. Just before serving. or until tests clean.Return to oven 1 minute to g Remove from springform pan. cake pan.Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth. Pat into bo Beat cream cheese until light and fluffy. Turn i Spread remaining sour cream evenly over top.Sprinkle the bottom with flour.Beat in sugar and cocoa powder.Stir together wafer crumbs and cinnamon. Cook. Pour in half of the batter..(8 oz) 1 cSugar 1 cUnsweetened cocoa powder 1 tCocoa powder for garnish 2 1/2 cSour cream 2Eggs 2 TCoffee liqueur 1 tVanilla Preheat oven to 350F. coffee liqueur and vanilla. Cappucino Chocolate Cheesecake Yield: 16 Servings 1 1/4 cChocolate wafers. Beat in egg.65 Yield: 1 Serving 1 cButtermilk 1/3 cSafflower oil 2Egg whites 1 tVanilla extract 1 cLight brown sugar 1 cWhole wheat pastry flour 1/2 cCocoa powder 1 tBaking soda 1 tBaking powder 1/4 tSalt 1/2 cFinely chopped hazelnuts Preheat oven to 350F.Combine remaining ingredients except the hazelnuts in another bowl. then sprinkle it evenly with half of the hazelnuts.Stir in 2 cups sour cream.
pour this mixture. add the butter. into the chocolate. while stirring. iron framework.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. Cook to the 'ball' stage. sugar. This should be done quickly to avoid burning. and pour onto an oiled marble slab in an oiled. since you merely want to melt the sugar and glucose. mix well. When completely melted. then into the mixture. This should be done quickly to avoid burning. cook at moderate heat. then into the mixture. (To test the stage of the cooking by finger. Meanwhile. constantly stirring. dip the thumb and index finger into cold water. The mixture forms a small ball that can be rolled with the tip of the fingers) Pour this cooked sugar onto an oiled marble slab. bringing the 2 fingers together and dipping them again into water. dip the thumb and index finger into cold water. The mixture forms a ball that can be rolled with the tip of the fingers. Put the chocolate into a round-bottomed copper pan and melt it slowly on the stove. Let cool and cut.) Remove from the fire. heat the mixture in the stewpan. (To test the stage of cooking by finger. Caramels Mous au Chocolat (Soft Chocolate Caramels) Yield: 1 Serving 1/2 lb Sugar 9 oz Fresh heavy cream 2 oz Cocoa powder 1 1/4 oz Honey Cook together in a copper pan (or a pan not lined with tin) until the mixture reaches th 'ball'stage. not letting it boil. When thoroughly mixed. bringing the 2 fingers together and dipping them again into water. keeping it at an even thickness . bit by bit. vanilla bean and glucose into a stewpan.
67 of 2/3 in. and if anyone wants to send out a recipe.I first tasted this wonderful beverage while touring in northern Spain with a choir. Difficulty:easy." It is the best hot chocolate in the world (at least to me.Stir this until it is a smooth paste. This cocoa is especially fantastic when you dip churros into it (a churro is a sugary. Precision:measure the ingredients. unsweetened 1 cSugar 7 tCornstarch (cornflour) 1/2 cWater 4 cMilk Mix the cocoa and sugar together. stirring often. continuously stirring it with a whisk.Begin heating this mixture. using 4 oiled rulers to make a framework. you'll get just the right amount for two large mug-fulls. Time:15 minutes. Let cool and cut. for about 10 minutes.Simmer. doughnut-like stick.) *The consistency of the finished product should resemble chocolate pudding that didn't quite set.. Dissolve the cornstarch (cornflour) in the water and combine with the cocoa-sugar mixture in a medium-sized saucepan. NOTES: *Thick. The cocoa is ready when it thickens and is glossy and smooth. If you halve this recipe. and I was delighted to find a recipe in "The Vegetarian Epicure Book Two.Gradually pour in the milk. It's not like any hot chocolate I've had anywhere else. deep-fried.Continue stirring as you bring it to a simmer. Castillian Hot Chocolate Yield: 6 Servings 1/2 cCocoa (powdered). rich Spanish hot chocolate -. I'd be most grateful). Cheese And Chocolate Tunnel Cake .
melted Recipe by: 365 Great Chocolate Desserts . substituting margarine for oil. Pour remaining batter into a 12 cup greased and floured fluted tube pan. Prepare cake mix according to package directions. Reserve 1 cup of batter. Bake 1 hour or until toothpick inserted in center comes out clean. chocolate and corn syrup in a small saucepan. Spoon reserved batter over cream cheese mixture. Combine margarine. Prepare as directed above but do not bake crust. sugar and butter. Mix together cookie crumbs. Press into bottom and sides of a 9-inch pie pan. softened 1/2 cSugar 2Eggs 2 tMargarine or butter. remove to a wire rack. melted 2 oz Semi sweet chocolate 2 tCorn syrup Preheat oven to 350 degrees. Bake 8 mins. Pour over cooled cake. mixing well at medium speed on an electric mixer until well blended. Let cool before filling. Cheesecake Crust ( Chocolate Wafer ) Yield: 1 Serving 1 1/2 cChocolate wafer cookie crumbs 1 TSugar 4 TButter.68 Yield: 12 Servings 1Two layer chocolate .cake mix ith pudding 1/3 cMargarine or butter 16 oz Cream cheese. Blend in eggs.ISBN 0-06-016537-5 Preparation Time: 0:18 Preheat oven to 350F. . Pour over batter in the pan. Cool 30 minutes. one at a time. Combine cream cheese and sugar. Note: Crust can also be used unbaked when recipes specify an unbaked -inch chocolate wafer crust. Cook over low heat until chocolate is melted.
Bake 1 hour. . chopped 3Slices canned pimento. Stir in morsels and raisins.69 Chex and Chocolate Party Mix Yield: 6 Servings 9 cYour favorite chex . coconut and peanuts in large. chopped 1Green pepper.chocolate morsels 1 1/2 cRaisins Preheat oven to 250 degrees. In small saucepan over medium heat. stirring every 15 minutes.chopped 2Large tomatoes.seeded. stir until evenly coated. peeled.brand cereals 2 cShredded coconut optional 1 cPeanuts 1 cPacked light brown sugar 1/2 c(1 stick) butter 1/2 cLight corn syrup 1 tVanilla extract 1/2 tBaking soda 12 oz Pkg (2 cup) semi-sweet . Cool.6 persons 1Onion. and chopped 2 TChili powder (or to taste) 2 1/2 cChicken broth 1/4 cSlivered almonds 1/4 cRaisins . Pour over cereal mixture. butter and corn syrup to boiling. small roasting pan. Combine cereal. Chicken with Chocolate Sauce ( Chicken Mole ) Yield: 6 Servings 4 TOlive oil 2Cloves garlic. heat brown sugar. . minced Serving-pieces of chicken for . boil 5 minutes. Without stirring. Stir in vanilla and baking soda. Store in airtight container. stirring frequently. stirring.
Add chocolate. heat oil and cook garlic for a few moments to flavour oil. french . covered. and pour over contents of casserole. cocoa and the salt. green pepper. pimento.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. or until chicken is tender. allow to stand for a few minutes. add chicken and brown. sugar. Bake. stirring until melted. blending well. and rind. Layer the remaining bread cubes and sprinkle on them the remaining almonds. . . at 350 degrees for 1 hour.cut into 1 inch cubes. add chili powder. almonds. Enjoy! Chocolate Almond Bread Pudding Yield: 8 Servings 1 lb Loaf white. . ignite it. Butter a shallow 2 quart casserole or 8inch square glass pan. . Make one layer of bread in the bottom of the casserole. and tomato over gentle heat for 10 minutes. eggs. Sprinkle half of the toasted almonds evenly over the cubes. toasted 1 1/2 tAlmond extract 1/2 cCocoa Mix together the milk. covered. Set aside. Warm rum.stale 1 1/2 cMilk 3Eggs 1 cSugar 1/4 cSliced almonds. seasonings. 30 minutes longer. raisins. Add broth. In remaining fat. Pour the egg mixture over the cubes--do not stir the cubes--being sure to saturate all the bread.Remove chicken. Gently press down on the cubes into the mixture with a fork to be sure that they haven't floated over the mixture. cook onion.chopped 1/4 cLight rum In casserole. almond extract. simmer. Replace chicken.or sourdough bread. To onion mixture. spooning sauce over.
Add the liqueur and the corn syrup. Chocolate Amaretto Brownies Yield: 12 Servings 1 cShortening 4 oz Sq unsweetened chocolate 2 cSugar 4Eggs. Line a large cookie sheet with wax paper. and dust your hands lightly with some additional powdered sugar. Chocolate Almond Morsels Yield: 30 Servings 8 1/2 oz Chocolate wafer cookies 1 1/2 cAlmonds. process the cookies and the almonds until finely ground. Roll almond mixture into 30 balls. Place on the prepared cookie sheet and refrigerate for at least 8 hours until firm.71 Preheat the oven at 350* for 10 minutes and let the bread soak during this time. 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 . blanched & slivered 1/3 cAlmond flavored liqueur 3 TCorn syrup Powdered sugar In a food processor or blender. Spread about 1/2 cup of powdered sugar in a shall dish. Roll ball in the powdered sugar to coat completely. and process to mix. Bake for 30-40 minutes. Makes 30 candies.
and sugar. almonds. stirring well. until combined. Pour into cru lined pan. Pour batter into a lightly greased 13 x 9 x 2" king pan. stirring constantly. 1 at a beating well after each addition.72 ds Salt /2 cPowdered sugar. Add powdered sugar. When ready to serve. Let stand on rack 5 minutes. lightly 1/2 cAmaretto Toasted and chopped 2 tVanilla 1/3 cSugar 4Eggs 6 TButter. cove lightly with wax paper and let chill overnight.Bake for 5 more minutes. Yield: Enough frosting for 2 dozen brownies. and 1 t vanilla. . Stir in eggs and amaretto. sprinkle with sliced almonds (or arrange in flowery patterns). softened 1 TSugar 1 cSugar 1 cBlanched almonds. cream together the cream cheese. Hope this fills the bill. Combine shortening (Crisco butter-flavored is good. Combine butter & chocolate in a heavy saucepan. sifted tb Amaretto Note: 2/3 cup powdered baking cocoa can be substituted for the chocolate squares. place over low heat. or I've used margarine to be cholesterol-conscious) and chocolate in heavy saucepan. Note: 3 Tbs powdered baking cocoa can be substituted for chocolate squares. Combine crumbs. sugar and butter. cool. Chocolate Amaretto Cheesecake Yield: 12 Servings 1 1/2 cChocolate wafer crumbs 1/3 cHeavy cream 1 cBlanched almonds. 1 t vanilla. Mix well and spread evenly ove cake. liqueur. Amaretto. place over low heat and stir constantly until melted. Combine flour and salt. stirring until smooth. Place on rack and let cool completely. Stir in half and half. add to creamed mixture. softened 2 cSour cream 24 oz Cream cheese. lightly . Pat mixtur on bottom and sides of a 10 inch springform pan. Remove from heat and cool. Cut into squares. Frost with Amaretto frosting. remov sides from pan and garnish with toasted almonds around outer edge and on to of cake.Bake in middle of oven for 1 1/2 hours or until top of cake cra and knife inserted in middle comes out clean. heavy cream. Beat in eggs.toasted and chopped Preheat oven to 375. sugar. Beat mixture until light. Bake at 400 for 20 minutes. salt. Combine sour cream.
add the cherries with any remaining liquid and the chocolate. Preheat oven to 350 .. Cool completely. and then add it gradually to the sugar mixture. In a small bowl stir together the flour.. vinegar and vanilla...After 33 minutes have elapsed. 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.. program for basic white bread and press start.... chopped 4 oz Dried Cherries. plus 2 THalf-And-Half 2Eggs 3/4 tOrange Rind... saucepan over low heat. ts Baking soda /4 cRed raspberry jam ------------------FOR THE RASPBERRY CREAM----------------------oz Frozen red raspberrys. remove from pan to wire rack.. grated 1/4 cSugar 1 tSalt 3 cBread Flour 2 1/2 tYeast 3/4 cSemisweet Chocolate. overnight Place all the ingredients except cherry mixture and chocolate in the machine...or until wooden pick inserted into center comes out clean. Remove from the heat and stir in the milk. Cool for 10 min..73 Chocolate and Cherry Loaf ABM Yield: 8 Servings 1/3 cHalf-And-Half. Spray a 15 "x10"x1" jelly roll pan with PAM or other cooking spray... In a med. Pour into prepared pan and bake 16 to 18 min.-[thawed and drained] /3 oz Dry whipped topping /2 cCold skim milk dr Red food coloring >>>To make the cake.. cocoa. stirring with a wisk until wel blended.. soaked in 1/4 cOrange Juice. .. melt the corn oil spreadand stir in the sugar. and baking soda..
then half of the cherry pie filling..food cake mix 1/2 cunsweetened cocoa 1-1/2 cplus 2 tablespoons . Thaw and drain the frozen raspberrys. Place one half.filling. Let cool as package directs. Cut horizontally in half. Use the remaining jam and cream filling to garnish the top as you desire.. When cake is completely cooled. Spoon batter evenly into an ungreased 10-inch tube pan. Refrigerate 1 hour. Repeat with the other 3 cake pieces. drizzle remaining 2 tablespoons fudge topping over cherry pie filling... mixing cocoa with dry ingredients.) Cover with 1 cup whipped topping. divided 1(21-ounce) can cherry pie . Chocolate Angel Cake Dessert Yield: 12 Servings 1(16-ounce) package angel . Bake in a preheated 350-degree oven as directed on the package.. Comments: This dessert is perfect for Valentine's Day or any special occasion. Place 1 piece on cake or serving plateand spread itb jam on top..74 >>>To make the filling and assemble.. then put in blender container and blend until smooth.hot fudge topping.. . on serving plate. divided Prepare cake mix according to package directions. carefully remove from pan.. Cut cake crosswise into 4 equal pieces. cut side down.. the spread a scant 3/4 cup of the cream filling over the jam. Cover with remaining 1 cup whipped topping and remaining cherry pie filling. (Do not heat topping. Just before serving... Refrigerate the torte until ready to serve..In a small mixer bowl put whipped topping mix and the cold skim milk *do not add vanilla*and add the red food coloring. cut side up. Spread with 3/4 cup fudge topping. divided 2 cwhipped topping. fold in the raspberry puree'.. Spread with 3/4 cup fudge topping. Place the other half of the cake over cherries.....
you can sprinkle with powdered sugar. Grease two 9x5x3" loaf pans. combine sugar. cinnamon and nutmeg. cinnamon and walnuts. set aside. have it plain!! Chocolate Apple Bread Yield: 16 Servings ---TOPPING--1 TSugar 1/2 tCinnamon 1/2 cChopped walnuts or pecans ---------------------------BREAD-------------------------------. walnuts. Beat in cream of tartar and vanilla. Pour into prepared pans. Sift together remianed sugar. Cool 15 minutes. drizzle with chcocolate sauce.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 flour. Preheat oven to 350'F. In large bowl. bake 50-60 minutes until cake tester inserted in center comes out clean.c All-purpose flour tSalt tBaking powder tBaking soda tCinnamon /2 tNutmeg cButter. top with fresh fruit. Bake at 350 F for 45 minutes. Stir in apples. and chocolate chips.softened cSugar Eggs tVanilla extract /4 c Buttermilk cCoarsely chopped apples cChopped walnuts oz Semi-sweet chocolate chips Topping: In cup. beat in 3/4 cup sugar. Bread: 1. fold into egg white mixutre. 2. Gradually beat in flour mixture alternately with buttermilk. beat butter and sugar until creamy. Pour into ungreased tube pan. Add eggs and vanilla extract. salt. Cool completely. Sprinkle with topping. remove from pans. flour and cocoa. Makes 2 loaves. set aside. mix well. baking soda. . In small bowl. baking powder.
Pour chocolate mixture over cream and fold together until whipped cream is lightly streaked with chocolate. Meanwhile. cream butter with sugar in a large bowl until fluffy. brown sugar and cinnamon in a medium bowl. plus tb Whipping Cream tb Sugar tb Apricot Brandy For sponge. 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.) Using an electric mixer. Add brandy and continue beating until stiff peaks form. Meanwhile. Place kugelhupf on a platter. prepare dough: Generously butter a 12-cup kugelhupf pan. Cut . Transfer to a serving bowl and chill. Beat in eggs and egg yolks 1 at a time. draft-free area until double in volume. Mix yeast mixture and sponge into butter mixture. boil apricot nectar in a heavy medium saucepan over high heat until reduced to 1 cup.76 Chocolate Apricot Kugelhupf Yield: 12 Servings ---SPONGE--1 1/2 cApricot Nectar 1 1/2 cAll-Purpose Flour. Cool. -chopped cWhipping Cream. Cover tightly with plastic wrap and let rise in a warm. apricots. sugar. Let stand in a warm. -quartered tb Firmly Packed Golden Brown -Sugar /2 ts Ground Cinnamon Powdered Sugar -------------------CHOCOLATE SWIRL CREAM-----------------------oz Bittersweet Chocolate. about 3 hours. Position rack in center of oven and preheat to 350 F. sifted oz Bittersweet Chocolate. Beat remaining 2 cups cream and sugar in a large bowl until soft peaks form. Spoon dough into prepared pan. Beat in brandy. vanilla and ginger. sifted 1/4 cSugar 1/4 cNonfat Dry Milk Powder 1package Fast-Rising Dry Yeast ---------------------------DOUGH-------------------------------/2 cUnsalted Butter. Pour reduced nectar into a large bowl. about 5 minutes. Combine chocolate. Gradually mix in 3 cups flour. Cool on rack 20 minutes. Combine yeast and 2 tb hot water in a small bowl and stir until yeast dissolves. salt. about 48 minutes. Cover tightly with plastic wrap and clean kitchen towel. Bake kugelhupf until deep brown and cracking on top and tester inserted in center comes out clean. Lightly sift powdered sugar over. Cool to 120-125 F. about 30 minutes. Mix into dough. milk powder and yeast. (A large bundt or angel food pan may be substituted. -coarsely chopped oz Moist Dried Apricots. draft-free area until dough rises just to the top of pan. 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. Turn out onto rack and cool completely.
Place 6 buttered filo sheets in the pan.77 into wedges. one sheet at a time. In a 3 QT pan. Serve with chocolate swirl cream. Butter a 9x13 pan. Set aside 8 good sheets and keep covered with a damp cloth. Top with reserved and buttered 8 sheets. Reserve / cup of the chocolate chips. Chocolate Baka Lava with Brandy Syrup Yield: 1 Serving 1 lb Walnuts 6 oz Semi-Sweet Mini Chocolate . Pour mixture over the hot baka lava. combine the honey and / cup of butter. alternating with nuts and chips. Cool slightly and melt the reserved chips and drizzle over the top. Remove filo.Chips 1/2 cSugar 2 TCinnamon 1 lb Filo Sheets 1 lb Butter 1 lb Butter 1 lb Honey 1/4 cWater 3 TBrandy Grind the walnuts finely and combine with the sugar and cinnamon. Continue with remaining filo. Sprinkle bottom filo with some nuts and chocolate chips. unfold and keep covered with a damp towel. Chocolate Banana Muffins Yield: 12 Servings 1 cFlour 2 tBaking powder 1/2 tSalt . Bring to a boil for 1 minute. Remove from heat and stir in the brandy. Cut in diamonds with a sharp knife before baking in a preheated 325oF oven for 45 minutes.
Stir in banana. Chocolate Banana Shake .mix.9 inch. milk.Store leftover pie in refrigerator. cocoa powder and sugar. Add flourmix.salt.Beat with wire whick 1 min. baker's 2 TMilk 2 TButter or margarine 1Graham cracker pie crust. . Chocolate Banana Pudding Pie Yield: 8 Servings 4Semisweet chocolate. Refrigerate 4 hours or until set. baking powder.Beat well. 7. 2. or until cereal softens. Spoon batter in muffin cups. stirring only once until combined and evenly moist. Combine cereal and milk in large bowl and let stand 2 minutes. Line 12 muffinpans with paper liners or spray with Pam. dole. prepared 2md Banana. 6. Bake for 25 minutes or until muffins are lightly browned. 4. stir together flour. cold 2package Banana pudding . mashed(1 banana ) Preheat oven to 400 F. jello 1 1/2 cCool whip lite Preparation Time: 0:20 Microwave chocolate. Add puding mixes. 5.78 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. sliced 2 3/4 cMilk. In a medium bowl. 3. Add egg or substitute and oil to cereal. and maragrine in medium microwaveable bowl on HI Pour milk into large bowl.
div.late syrup. carefully spread over the crust. beat frozen ice milk or yogurt until smooth.made into crumbs 1/4 c+ 2 t chocolate syrup. mix well. Mashed 2 TChocolate Syrup 1/2 tVanilla Extract Blend all ingredients in a blender bowl until thick and frothy. Spread cool whip over bananas and drizzle with remaining chocolate syrup.ided 16 oz Chocolate nonfat ice milk or Frozen nonfat yogurt 2md Bananas. Using a spatula. peeled 3/4 cThawed lofat cool whip In a small bowl. press crumb mixture over bottom and up the sides of a 9" pie plate.157 calories per serving. Each serving provides:1/2 fruit.79 Yield: 2 Servings 1 cCold Skim Milk 1Ripe Banana. Using a fork. . Using the back side of a spoon. on medium speed. Chocolate Banana-Split Pie Yield: 8 Servings 12Graham crackers (2 1/2") . 95 calories Source: Weight Watchers 1992 VARIATION:Substitute 2 cups fresh strawberries for the bananas Chocolate Bar Filling . (or food processor). slice bananas and arrange in a circle over the ice milk/ yogurt. Using electric mixer. To serve. 1/2 bread. set aside. combine the graham cracker crumbs and 2 T choco. Cover with plastic wrap and freeze until firm about 2 hours.
80 Yield: 1 Serving 1/2 cSugar 5 TCornstarch 3 TBrown sugar 1/4 tSalt 3 cMilk 3Egg yolks.Add the eggs.Roll the balls in the sugar to coat generously. Yields about 4 cups filling Chocolate Glaze: 1 4oz Chocolate bar 1 Tablespoon water Melt chocolate in double boiler. brown sugar. In a large mixing bowl stir together the 1 cup sugar. Stir until chocolate is completly melted. or microwave.Stir with a large spoon until the mixture is smooth. Stir constantly until mixture boils. baking powder and cinnamon. . broken into pieces.Place the balls 2 inches apart on an ungreased baking sheet.boil and stir 1 minute. cocoa powder.Pour into bowl and press plasticwrap directly on surface.Roll each mound around in your hands to form a ball. Chocolate Baseball Cookies Yield: 24 Servings 1 cSugar 1/2 cPacked brown sugar 1/2 cUnsweetened cocoa powder 2 tBaking powder 1/2 tCinnamon 2Eggs 1/2 cCooking oil 1 tVanilla 1 3/4 cFlour 1/2 cChopped walnuts 1/2 cSugar Preheat oven to 375F.stir to blend. Add the flour. Beat with a rotary beater or wire whip until the mixture is smooth.beaten 1 tVanilla 8 oz Chocolatebar combine all but vanilla and chocolate bar in a saucepan.add vanilla and chocolate bar. add more water if it is to thick. cooking oil and vanilla. Place the remaining 1/2 cup sugar in a pie plate. Stir in the nuts. Remove from heat.Spoon chocolate mixture by rounded tablespoonfuls onto waxed paper. cool.
combine butter. During last 7 minutes of cake baking time. stirring occasionally.81 Bake at 375F for 12 to 14 minuts or until the cookie is firm around the edges and the tops are cracked.-) Chocolate Brandy Cake Yield: 12 Servings 1package Devil's food cake . Reheat remaining glaze and spoon over top of cake. and eggs. scraping down bowl a few times..w/pudding 1 cBrandy 1/2 c. then invert onto a cake plate. stirring.water 1/2 cVegetable oil 3Eggs 1 1/2 cSemisweet chocolate chips 4 TButter 1 TLight corn syrup 1 tBrandy extract 1 cPowdered sugar. . brandy extract. Makes 24 cookies. Bake 35 to 45 minutes or until a cake tester inserted in center comes out clean. remaining 1/3 cup brandy. Cake is best if made a day in advance of serving time to allow flavors to mellow. Cook over low heat. In a small saucepan. Beat with an electric mixer on high speed 2 minutes. spoon two thirds of hot glaze over cake.In a large bowl. over low heat 5 minutes. 1/2 cup water. sifted Preheat oven to 350 degrees F. corn syrup. Stir in 1 cup chocolate chips.Stir in remaining 1/2 cup chocolate chips and powdered sugar. prepare glaze. Simmering.Let cake cool in pan 25 minutes. combine cake mix. until butter melts. Immediately upon removal from oven. and 2 tablespoons water. oil.Cool cookies on a wire rack. /3 cup brandy.Turn into a well-greased 12-cup bundt pan. A Good recipe for kids to try with supervision for the baking part. Let cool completely.
stir in the crumbs and let stand for one hour. then mix into the chocolate. Serve the pudding warm. blend in the sugar. Preheat oven to 350F. Remove pan from the heat. combine all ingredients and beat the cream until stiff peaks begin to form.In a chilled bowl with chilled beaters.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.With a spoon or pastry bag fitted with a star tip.into small pieces 2 cHalf and half 2 cSoft white bread crumbs . Beat the eggs until frothy. use cream to garnish slices of Double Chocolate Ice Box Pie. .(loosely packed) 2Jumbo eggs 1 cSugar 1 1/2 tVanilla 1 pn Salt 1 cHeavy cream. Pour the pudding into a buttered 1 1/2-quart casserole. To test it. insert a toothpick in the center. vanilla and salt. stirring frequently until chocolate is completely melted. Chocolate Bread Pudding Yield: 6 Servings 3 oz Unsweetened chocolate cut . pudding is done. whipped HEAT THE CHOCOLATE AND half and half in a large saucepan over low heat for 12-15 minutes. Bake the pudding uncovered for 50 to 60 minutes until the pudding is set like custard. set it in a shallow baking pan and pour enough hot water into the pan to come halfway up the sides of the casserole. topped with dollops of whipped cream.
Beat the eggs until frothy. Beat eggs and sugar with flavorings. Cover with aluminum foil. insert a toothpick in the center. The pudding should seem underbaked. In a medium sized saucepan. Pour over the bread and let sit for 10-15 minutes so bread absorbs the mixture. tossing gently. If it comes out clean. bring cream and milk to a boil. cut Small pieces 2 cHalf & half 2 cBread crumbs. puddin! Chocolate Bread Pudding #2 Yield: 6 Servings 1/2Loaf unsliced Homemade . turn off heat and stir in chocolate until it is melted.83 Chocolate Bread Pudding #1 Yield: 6 Servings 3 oz Chocolate. greased 2-quart pan or an 8 x 8" cake pan. .Bread cut into 1" squares 1 1/2 cHeavy Cream 1 1/2 cWhole Milk 3/4 lb Semisweet Chocolate. whipped HEAT THE CHOCOLATE AND half and half in a large saucepan over low heat for Remove pan from the heat. stir in the crumbs and let stand for one hour. or until the edges are firm but the inside is still soft and moist. Dump bread mixture into a large. . unsweetened. Or Chocolate Chips 3Eggs 1/2 cSugar 2 tVanilla Extract 1/2 tAlmond Extract Heat the oven to 350 F. Preheat oven to 350F. jumbo 1 cSugar. Pour over bread. Put the bread cubes into a large bowl. shaved. granulated 1 1/2 tVanilla 1 pn Salt 1 cHeavy cream. blend in the sugar.soft packed loosely 2Eggs. Bake for 35-45 minutes. vanil To test it. Serve hot with vanilla ice cream or whipped cream. white.
Toss. Place the cut-up bread in a large bowl and pour the chocolate mix. Cool slightly before serving.and cut into 1/2 inch . sugar. lightly beaten 3 cCubed 1" challah. Remove from the heat.ture over the bread.baguette. about 40 minutes. You can pull a few pieces apart with your fingers to check. whisking occasionally until the chocolate is completely melted and all the chocolate specks are gone. tossing the mixture occasionally with a large spoon to be sure all the bread is soaked. or . then refrigerate the pudding for 2-3 hours.cubes (3 cups) Heat milk. Source: Rosie's Bakery All-Butter Fresh Cream Sugar Packed No HoldsBarred Baking Book.3 croissants cut . preheat the oven to 350F. 30 minutes or more. split lengthwise . cream.cups) or 1/3 French . chocolate chips and salt in a medium sized saucepan over low heat. Generously grease a 6 or 8 cup souffle dish with butter. Scoop the pudding into the prepared dish. 3-4 min. Fifteen minutes before baking. Bake on the center oven rack until the top is crisp. Briskly whisk in the eggs. 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. Author Judy Rosenberg Chocolate Bread Pudding with Strawberry Sauce .into 1/2" cubes (3 .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.
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. hulled. Remove from heat. unsalted. melt chocolate with water.85 Yield: 8 Servings 1/3 lb Chocolate. . Per serving: about 110 calories. stirring until smooth. 4 g fat. semisweet 1/2 cHot water 4Egg whites 1 tVanilla 2/3 cSugar 2/3 cFlour. white 1 TSugar. flour. dark 3/4 cHeavy cream 1/2 cSugar. 19 g carbohydrate. seperated 1/4 lb Butter. *** Strawberry Sauce*** Process 250g of the strawberries. Pour into lightly greased 8 in. cut in Pieces 3 tVanilla 1 1/2 cBreadcrumbs. superfine 2 TBrandy Process the chocolate in a food processor until finely chopped. 2 g protein. Source: Australian Gourmet Traveller Magazine Chocolate Brownies. Sp Serve warm or cold. with Strawberry sauce. baking powder and salt. Whisk in egg whites and vanilla. Stir together sugar. Let cool on rack. Low cal Yield: 16 Servings 6 oz Chocolate. stir into chocolate batter just until combined. Bake in 350F oven for 20 to 25 minutes or until edges pull away from pan. square cake pan. superfine 4Eggs. let cool slightly. with 2 Makes about 1 1/2 cups. superfine -----strawberry sauce----1 1/8 lb Strawberries 2 TSugar. dust with icing sugar. all-purpose 1 tBaking powder 1 pn Salt 1Icing sugar In large heatproof bowl set over hot water.
Preheat oven to 350F. Bake about 25-30 minutes or until an inserted wooden pick comes out clean.(My note:also good with whipped topping.) serving 110 calories.Pour into 9x9 inch pan that has been sprayed with no-stick cooking spray or use wax paper to line the pan. 169 mg sodium. 0 mg cholesterol. 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. carbohydrate information missing. Cut 16 servings. chopped 3Eggs 2dl Sugar 1dl Flour 1 TVanilla ---------------------------ICING-------------------------------.lg egg works) 1 tVanilla 1 cHot water 2 tConfectioner's sugar (option Not suitable for diabetic. Serve warm or cool. beat until smooth.86 Chocolate Cake Yield: 16 Servings 1 1/4 cFlour 3/4 cGranulated sugar 1/4 cCocoa 1/4 cMargarine. 3 g fat Source: Company's Coming Light Recipes by Jean Pare.If cool.Measure ingredients into mixing bowl in the order given.g . sift icing/confectioner's sugar over cake. softened 1 tBaking powder 1 tBaking soda 1/4 tSalt 2lg Egg whites (1 .
chips . Put the cake on a plate and let cool a little before removing the greaseproof paper. Chill. the flour and the vanilla. They are a hit whenever I make them. Spread in pan quickly using a buttered spatula. finger size.87 Dark chocolate dl Double cream Walnuts Melt the chocolate and the butter on low heat and mix with the coffee. Use greaseproof paper (also greased) in the bottom to make the cake slip easier. Grease a tin. Combine marshmallows.Mike for -6 min. Chocolate Cannoli Yield: 9 Servings ---FILLING--1 lb Ricotta-drained if necessary 1 cPowdered sugar 1/2 cWalnuts. Melt the chocolate with the double cream on low heat until the icing is thick and creamy.grated 1/2 tLime peel . I double this recipie and use a cookie sheet. and chocolate in a microwavable bowl. chopped 1/3 cChoc. Put on the cake and decorate with walnuts.semisweet 1 tOrange peel . until melted. Cut into small bars.grated . checking and stirring every 2 min. chips 2 cRice Chrispie Line a 13X9 pan with foil. Whip the eggs and the sugar until fluffy and mix with the hazelnuts. toasted. Chocolate Candy Yield: 3 Servings 10 1/2 oz Marshmallows 1/4 cButter 1 cCoconut 1 1/4 cSemi sweet choc.Grease or spray with Pam. butter. Stir in Rice Chrispies and coconut. Bake in 200 centigrades for 35 minutes.
Heat oil in deep fryer or heavy large skillet to 350F.c Flour . Drain on paper towels.)Bring filling to room temperature before using. half of egg (reserve remainder for another use) and vanilla to well. Make well in center.Remove shells from cannoli forms. Gradually draw flour from edge of well into center until all flour is incorporated. chopped 16 oz Cream cheese 1/2 cSugar 2Eggs 1 tVanilla 3/4 cSemisweet chocolate. butter.* brushing edges with water and pressing gently to seal. FOR DOUGH: Combine the flour. Transfer to large bowl. size) 5 oz Evaporated milk 1 cPeanuts. turning occasionally. Add beer. Roll out dough out into 12-inch square.Pipe filling into cannoli shells.Add cannoli in batches and cook until golden brown. Cover and let stand 1 hour. about 4 minutes.88 ---------------------------DOUGH-------------------------------. baking powder. (Can be prepared 1 day ahead. Mix in next 4 ingredients. melted . sugar and pinch of salt in large bowl. Egg .all-purpose ts Baking powder ts Powdered sugar pn Salt /3 c Beer TUnsalted butter-room temp. * Tinned steel cylindrical molds available at most specialty cookware stores (or Williams-Sonoma).oz. Knead dough on lightly floured surface until smooth. Cover and refrigerate until well chilled. oil for deep frying FOR FILLING: Puree ricotta and sugar in processor until smooth.Cut into nine 4. (14 . Chocolate Caramel Cheesecake Yield: 1 Serving -----crust----1 1/4 cGraham cracker crumbs 1/4 cMelted butter -----filling----1package Caramels. Spoon filling into pastry bag without tip. Wrap 1 square around each cannoli form.inch squares.beaten to blend ts Vanilla Veg.
stir together the sugar and water.com> Combine graham cracker crumbs and melted butter. Gradually add sugar. you can move it around by swirling it in the pan. by making small flowers with the whole hazelnuts and sliced almonds. in a large. heavy-bottomed saucepan. Then. . If it caramelizes unevenly.89 Recipe by: Tracy Wisniewski <tww@quartet. remove it from heat and stir in the butter and evaporated milk gradually. Assembly and baking: Pour the filling into the pie shell and bake for minutes. Let cool to room temperature. Meanwhile. Set the filling aside to cool for 10-15 minutes and then stir in the nuts. prepare the pie shell. until the edge is very brown and the center is bubbling.att. Press crumb mixture evenly on bottom and 1 inch up sides of a 9-inch springform pan. if desired. stirring often. Pour over pecan layer. Once the pie has cooled to room temperature. preheat the oven to 475'F. Bake at 350 for 30 mins. mixing well. Cover and chill 8 hours. Pour over graham cracker crust. -skinned and coarsely -chopped --------------------OPTIONAL DECORATION------------------------Whole hazelnuts. Bake at 350 for 6 to 8 minutes. Beat cream cheese at high speed with electric mixer until light and fluffy. Do not stir the sugar as it cooks.mt. beating well after each addition. Let the sugar mixture come to a boil and continue to cook until it caramelizes. skinned Sliced almonds Filling preparation: First. about 1 hour. Let cool for 5 minutes and stir in the chocolate. cut into -pieces cn Evaporated milk (5 oz) oz Unsweetened chocolate. Sprinkle pecans evenly over caramel layer and set aside. Cool Combine caramels and m heat until melted. -chopped cHazelnuts or filberts. beat until blended. Remove from oven and run knife around edge of pan to release sides. mixing well with a wooden spoon until smooth. When the sugar is a rich golden brown. Set the saucepan over medium-high heat. Beat with a whisk until very smooth. decorate it. Stir in vanilla and melted chocolate. Add eggs one at a time. Chocolate Caramel Hazelnut Pie Yield: 8 Servings 1Prebaked 9" pie shell --------------------------FILLING------------------------------/2 cSugar /2 cWater /2 cUnsalted butter.
Loosen cake from rim of pan. Pour over crust. press onto bottom and sides of 9-inch springform pan. Place pan on cookie sheet. Blend in chocolate and vanilla. Chocolate Caramel Pecan Cheesecake Yield: 1 Serving 2 cCookie crumbs 6 TButter or margerine 14 oz Caramels 5 oz Evaporated milk 1 cPecans. Add eggs. Microwave caramels and milk in small bowl on high for 4 . softened 1/2 cSugar 2Eggs 1/2 cSemisweet chocolate chips . stirring every minute. one at a time. Bake 45 minutes. Keep refrigerated.Garnish with whipped cream.90 Makes one 9" single-crust pie. Pour over pecans. Top with pecans. Chocolate Cheese Pie Yield: 6 Servings . cool before removing rim of pan. chopped 16 oz Cream cheese.5 minutes or until melted.Bake 10 minutes. mixing well after each addition. Beat cream cheese and sugar until well blended.melted 1 tVanilla Mix crumbs and butter.
but not boiling.Stop the mixer several times to scrape down the sides of the bowl. but leave the cheesecake inside.Refrigerate overnight. temp. melt chocolate with coffee over hot.softened 1/4 cHershey's cocoa 1 tVanilla extract 18" packaged crumb crust Heat oven to 350 degrees. one by one.combine cream cheese and sugar Chocolate Cheesecake Yield: 10 Servings ---CRUST--1 1/4 cZwieback crumbs 1 TSugar 1/4 cButter. cream cheese. .Add the eggs. Transfer the cheesecake to the oven and bake for 55 minutes. . cream cheese.Butter the pan.softened 3/4 cSugar 2Eggs 1/2 cChilled whipping cream 1 cCherry pie filling 1package 3 oz.In large mixer bowl.Let the cake sit for 3 hours.Set oven at In a bowl. Meanwhile. beating well after each one. water. beating constantly. .Stir in vanilla and salt.Shake some of the crumbs around the pan to coat the sides.Press these onto the bottom of the pan.Pour into prepared pan. cSugar Eggs ts Vanilla extract cHeavy cream. whipped until Stiff cShaved bittersweet chocolate Have on hand a 10-inch springform pan. melted --------------------------FILLING------------------------------oz Semi-sweet chocolate.Gradually add sugar.91 1package 8 oz. Beat in melted chocolate just until blended.Butter the sides of the pan. Add the melted butter to the remaining crumbs and mix. combine Zwieback crumbs and one T sugar.chopped /2 cHot black coffee oz Cream cheese at rm.Use a wooden spoon to keep the oven door ajar.Remove the cake from the oven and cover with plastic wrap.Turn the oven off. set the chocolate aside. In the bowl of an electric mixer beat the cream cheese until light and fluffy.
usask. Pour into prepared pan. Mix in sour cream. Press into bottom & 3/4 inch up. Mix well. top with wipped cream & shaved chocolate. Filling: Beat cream cheese and sugar until blended. the sides of the ungreased 10-inch springform pan. Transfer the cake to a platter.Spread it with whipped cream and sprinkle with shaved chocolate. and cocoa. Stir often. Combine chocolate chips and butter in sauce pan over low heat until melted. Add eggs. Chocolate Cheesecake #2 Yield: 1 Serving -----crust----1/3 cButter or margarine 1 1/2 cGraham cracker crumbs. sugar & cocoa (or butter and chocolate crumbs). remove the sides from the springform pan and use wide metal spatulas to lift the cake from the bottom metal round. . softened 1 cGranulated sugar 4Eggs 1 cSour cream 2 cSemisweet chocolate chips 1/2 cButter or margarine Recipe by: Siama <pmb124@arts. beating after each addition.* see note 1/4 cGranulated sugar 1/4 cCocoa -----filling----24 oz Cream cheese.92 Just before serving. .ca> * you can substitute 2 cups of oreo or chocolate wafer crumbs for the graham cracker crumbs. 1 at a time. Cool at room temperature. Bake in 325 F oven for about 1 1/2 hours until center is firm. Add to cheese mixture. then chill. Crust: Melt butter in a saucepan. To serve. sugar. Stir in crumbs.Cut into thin wedges and serve. Do not bake.
and pie filling 3/4 cSugar 1 cMilk 1Square unsweetened chocolate 3 8 oz package cream cheese.morse 4package Cream cheese. . cook until chocolate melts. melted 1package Chocolate pudding . Garnish with whipped cream. cook and stire over medium heat until mixture comes to a full boil. Yield 10-12 servings. Remove from heat.Press on bottom and sides of a greased 0 inch springform pan.93 Chocolate Cheesecake #3 Yield: 1 Serving Chocolate wafer crust 1package Semisweet chocolate .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. Beat cream cheese at high s Let cool to room temperature on wire rack. Combine pudding mix. chill at least 8 hours. Add chocolate. . Chocolate Cheesecake #4 Yield: 1 Serving 3/4 cGraham cracker crumbs . Cover .softened 3Egg yolks 2 tVanilla 1/4 tSalt 3Egg whites 1 cSour cream Combine graham cracker crumbs. sugar and milk in saucepan. sugar and melted butter.finely crushed 1 TSugar 2 TButter.
Makes 20 bars. Cut into bars about 2 x 1 1/2 inches.Well. cocoa. vanilla. Add confectioners sugar and vanilla. salt and pudding. Cool to room temperature. flour and vanilla . Pour over baked crust.Beat in yolks. Press into an ungreased 8 x 8 x 2 pan. confectioners /2 ts Vanilla Preparation Time: 20 MinutesBake Time: 30 Minutes Heat oven to 350 F. melted --------------------------FILLING------------------------------pk Cream cheese. Cool 4 hours. Beat cream cheese until fluffy. Stir in butter flavor crisco. .94 surface with waxed paper and set aside.8 ounce package /2 cSugar tb Cocoa Eggs /2 ts Vanilla --------------------------TOPPING------------------------------tb Butter Flavor Crisco pk Cream cheese. Bake on lowest rack at 425F for about 35 minutes or until center is set lightly when touched. Add other ingredients ( sugar. eggs.Says nothing about beating the egg whites first.3 ounce package c Sugar. TOPPING: Cream Butter Flavor Crisco and cream cheese in a small bowl at medium speed until well blended. Chocolate Cheesecake Bars Yield: 20 Cookies ---CRUST--1 cGraham cracker crumbs 1/4 cBrown Sugar. FILLING: Beat cream cheese in a small bowl at medium speed until smooth.Spread top with sour cream. Mix well after each addition. softened . packed 1/3 cButter Flavor Crisco. CRUST: Combine graham cracker crumbs and brown sugar.(Odd. Refrigerate.Hm.)Pour over crumbs in pan. ONE AT A TIME. Spread over surface of cooled cheesecake. Fold in egg whites. softened . Bake at 350 for 30 minutes. I would. Bake at for 10 minutes.
for 60 minutes. one at a time. Softened 1/4 cSugar 4Eggs. Pour into prepared crust. Remove from heat and add chocolate chips. combine cream cheese and sugar. Turn into greased. and boil 1 minute. Chocolate Cherry Cheesecake Yield: 16 Servings 8 1/2 oz Chocolate Wafers. and vanilla. Add eggs. chocolate chips and heavy cream. Chill. Pat fimly into 9-inch springform pan. whipped (opt. stirring constantly. Preheat oven to 325 degrees F. cherry liqueur. covering bottom and 2 1/2 inches up sides. Add chocolate mixture.Stir until melted. floured 9 X 13 inch baking pan. Stir until morsels are melted and mixture is smooth.95 Chocolate Cherry Cake Yield: 8 Servings 18 oz Devil's food cake mix 21 oz Cherry pie filling 1 tAlmond extract 2Eggs. In large bowl. butter and milk in saucepan. semi-sweet 1 1/2 cHeavy cream 16 oz Cream Cheese. heavy. Set aside. mix until blended. Bring to a boil. Let cool and cut into squares before adding icing. To make icing. Bake at 325 degrees F. Bake at 350 F 25-30 minutes. combine sugar. combine chocolate wafer crumbs and butter. large 3/4 cCherry Flavored Liqueur 1 tVanilla Extract 1 lb Cherry Pie Filling 1/2 cCream. or until cake tests done. beating well after each addition. crush fine 1/2 cButter.Turn oven off. Melted 12 oz Chocolate chips. Combine over hot (not boiling) water. beaten 1 cSugar 5 TButter 1/3 cMilk 6 oz Semisweet chocolate chips Mix first 4 ingredients by hand with spatula until well-blended. beating untl creamy. Let stand in oven with door .Pour over cake and spread.) In large bowl.
Cool on wire rack. (Or. if desired. and egg yolks. Pour egg yolk mixture evenly over stiffly beaten egg whites. Bake in 350 degree oven for 40 minutes or until tester inserted in center comes out clean. have 10-inch tube pan ready. Remove. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. cut through batter to remove air bubbles. baking powder. alternatively. cocoa powder. Decorate edge with whipped cream. and salt. In medium bowl. if tube pan is used. Chill 24 hours. Pour into prepared pan. and with clean beaters. Add remaining sugar and beat until stiff peaks form. cool completely. With knife. Wash beaters. Remove waxed paper. invert onto cake plate. invert pan and allow to hang upside down on its own rack or funnel. Pour in oil. combine flour. Chocolate Chiffon Cake Dessert.96 ajar 1 hour. Or. 1/3 cup sugar. vanilla. .) Loosen around edge of cake. water. Smooth top. Beat for 1 minute or until very smooth. mix well. 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. In large bowl. Fold in until blended and evenly colored. beat egg whites and cream of tartar until soft peaks form.
Chocolate Chip Cake Yield: 12 Servings 2 TCinnamon 1 cWalnuts. SEMISWEET BAKING. HEAVY 6 oz CHOCOLATE. Beat Yolks Slightly In Saucepan. Stir In Brandy And Vanilla. Beat Egg Whites And Salt In Large Bowl Until Foamy. In Another Bowl. Refrigerate At Least 4 Hours Or Until Set.97 Chocolate Chip Brandy Souffle Yield: 8 Servings 6EGGS. Measure Off A Length Of Aluminum Foil Long Enough To Encircle A 4-cup Souffle Fold In Half Lengthwise. Pour The Mixture Into Prepared Dish. Gently Fold The Yolk Mixture. SEPARATED 1GELATIN. And The Grated Chocolate Into The Remaining Meringue. Grate The Chocolate. The Whipped Cream. 1/2 Cup Of The Sugar. Until Meringue Forms Soft Peaks. Beat Cream Until Stiff. GRATED Dish. Remove From Heat. Cook Over Low Heat. A Tablespoon At A Time. crushed 1 1/2 tBaking powder 1/2 tBaking soda . Beat In Remaining Sugar. 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. Set Aside. Stir In Gelatin. Fasten To Dish With Tape Or String So Collar Is About 6" Higher Than The Rim Of The Dish. Garnish As Desired. And The Milk. Stirring Constantly. Until Gelatin Is Completely Dissolved And Mixture Thickens Slightly And Coats A Metal Spoon. UNFLAVORED (ENV) 1 cSUGAR 3/4 cMILK 1/4 cBRANDY 1 tVANILLA 1/4 tSALT 1 cCREAM. Stir /4 Of The Meringue Into The Yolk Mixture.
Chocolate Chip Cookie Dough Cheesecake Yield: 8 Servings Cross tmpj72b 1 1/2 cFinely crushed chocolate . cool before removing rim of pan. set aside. sour cream.98 Combine cinnamon. brown sugar and salad oil until creamy. Melted 24 oz Cream Cheese. Bake at 350 degrees for 45 minutes. Combine cream cheese.Chill. stir into batter.. Bake at 350 degrees F. Add eggs. sugar and flour. press onto bottom of 9-inch springform pan.Loosen cake from rim of pan.wafer cookie crumbs .Garnish with whipped cream and fresh mint leaves. baking powder and soda. Combine cracker crumbs. Chocolate Chip Cheesecake Supreme Yield: 10 Servings 1 cChocolate Wafer Crumbs 3 TMargarine. Pour half the batter into an oiled 13 x 9-inch baking 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. mixing at medium speed on electric mixer until well blended. chips and white sugar. 55 minutes. mixing well after each addition. add vanilla. Blend in sour cream and vanilla. 10 minutes. Sprinkle batter with half the cinnamon/sugar mix. Sprinkle top with remaining cinnamon/sugar mix. Pour rest of batter in pan.Blend eggs. if desired.Stir in chocolate chips and pour into crust. walnuts..
) melted butter.Allow to cool on cookie sheet for 1 min. then remove to cooling racks until completely cooled.99 30cookies) 1 cSugar 1/4 c(1/8 lb. press firmly over bottom and /2-inch up In a food processor or with a mixer. salt. brown. unsifted 1 1/2 tBaking soda 3/4 tSalt 3 cChocolate chips. 2 T sugar. shortening. made without Chocolate Chip Cookies Yield: 72 Servings 3/4 cMarg. and butter. cookie dough (recipes follow) Mix crumbs. baking soda. COOKIE DOUGH: In a bowl. creamy lumps of chocolate chip cookie dough. for 15 min. serve or wrap airtight up to 2 days.or margarine 2package (8 oz. . sugars.Combine flour. softened 3/4 cShortening 1 1/2 cSugar.Drop by rounded teaspoonfulls. water and vanilla. each) cream.Stir in chips. 2 teaspoons su COMMENTS: Soft. . .Bake at deg. semi-sweet Cream marg. 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.corn syrup. packed 3/4 cSugar 3Eggs 3 TCorn syrup 3 TWater 3 tVanilla 3 3/4 cFlour. Beat well. Serves 12 to 16.cheese or neufchatel Into chunks 1 cRegular or light sour cream 3Large eggs 1 tVanilla. 1/4 cup TOPPING: Mix 1 c regular or light (reduced-fat) sour cream. eggs. beat to blend 1/4 cup butter or margarine. add to creamed mixture. beat well.
100 Chocolate Chip Cookies .wise 3Sticks (1 1/2 c) unsalted .M&M Package Yield: 120 Servings -From the Kitchen of . softened 1 c+2 T firmly packed brown . brown sugar together.Lawrence & Cindy Kellie 1 1/2 cButter -=OR=1 1/2 c-margarine 2 2/3 cBrown sugar firmly packed 4Egg 2 tVanilla 4 1/2 cFlour 2 tBaking soda 1 tSalt 12 oz Chocolate chips 1 cWalnuts Mix butter.The longer mixed the smoother the cookie.Add the rest of the ingredients.Add eggs.Bake in 320 oven for 10-12 minutes.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 . vanilla.Cookies should still be fairly soft to the touch when removed from the oven Chocolate Chip Cookies (Chefs Cuisiniers Club) Yield: 60 Cookies 3 1/2 cFlour 1 1/2 tBaking soda 1 1/2 tSalt 2Vanilla beans. split length.butter.
One at a time. Form dough into 1 1/2 inch balls and arrange about 2 inches apart on parchment-lined baking sheet. .lb) Preheat oven to 350F. Bake in covered slow pot on high for 2 to 3 hours. Add flour mixture and beat until dough just comes together. Chocolate Chip Date-Nut Loaf Yield: 4 Servings 1 cDates. beating until light and fluffy. Pour into greased and floured baking pan (slow cooker accessory). Tranfer cookies with spatula to racks to cool. beating well after each addition. and salt. beat in eggs.chopped 1/2 cChocolate chips In a large bowl.boiling 1 TButter 1 cSugar 1Egg 1 tVanilla 2 cFlour 1 tBaking powder 1/2 tSalt 1/2 cWalnuts.chopped 1 tSoda 1 cWater. and beat in vanilla extract. sift together flour. egg and vanilla and beat well. In a large bowl. Add boiling water and butter. sprinkle soda over dates. Scrape vanilla bean seeds from pods into standing electric mixer. and add butter and sugars. Add remaining ingredients and stir thoroughly.101 . Add sugar. Allow to cool. Flatten balls slightly with a metal spatula and bake cookies in batches in middle of the oven until golden. 12 to 15 minutes. baking soda. Stir in chocolate chips or chunks and walnuts (do not overmix). reserving pods for another use if desired.
uncooked 1 tBaking soda 1/2 tSalt 1package Milk chocolate . Makes 2 loaves. Sift flour with salt.102 Chocolate Chip Grape Nut Bread Yield: 2 Servings 1 cGrape nuts 2 cButtermilk (low fat 1. Beat sugar and eggs or substitute together in a large bowl. or until a toothpick comes out clean.5%) 2 cSugar 2Eggs or 1/2c egg substitute 1/2 tSalt 3 1/2 cFlour 1 tBaking soda 2 tBaking powder 1/2 cChocolate chips 1 tVanilla Soak Grape-Nuts in buttermilk for 10 minutes. or about 20 servings. Pour into 2 non-stick sprayed 9 x 5 loaf pans and bake at 350F for about minutes. 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 .chips (12 oz) . Add chocolate chips and mix well. soda and powder and stir thoroughly into the Grape-Nuts mixture.oatmeal. Add milk/Grape-Nuts mixture and vanilla.
The result: Chocolate Chip Macadamia Crunch Cookies. Add chocolate chips and nuts and stir by hand. oven for 16-18 minutes until the cookies are a light golden brown. oatmeal. Refrigerate for at least a half hour until the dough is firm. At least now. of Germantown. mix the flour. MD. the Monks used butter in their baking. chopped Who else besides hillary Clinton uses vegetable shortening in chocolate chip cookies Thersa Monk and her 12-year-old daughter. For years. but when they saw an opportunity to compete in the Crisco American Baking Celbration. Krystal. about 2" apart. In a separate bowl. beat shortening. Bake in a preheated 325'F. brown sugar. Chocolate Chip Nut Pie (Kentucky Derby Pie) Yield: 1 Serving ---VERSION #1:--1 cSoftened butter 1/2 cBrown sugar 1/2 cSugar 1/2 cFlour 2Eggs 1 cChopped black walnuts 1 cChocolate chips ---VERSION #2:--3/4Stick softened butter 3/4 cWhite sugar 3/4 cWhite corn syrup . ***** With an electric mixer. for two.. vanilla and buttermilk for 3-5 minutes until very light and fluffy. they couldn't resist trying to concoct a recipe with butter flavored Crisco. onto a greased insulated cookie sheet. eggs.103 1 cMacadamia nuts. sugar. baking soda and salt. add the shortening mixture and stir well. By hand. which won the national $500 prize in the chocolate chip cookie contest in late March. Drop dough by the tablespoon. Cool cookies on baking sheet for a minute and then remove to cooling rack.
Microwave until no longer doughy.Spread evenly in baking dish. 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. Separately beat eggs until foamy then beat into mixture until foamy. turn dish one-quarter turn. Cool. Bake at 350F for 45 min . oats. 4 minutes. Add flour.1 hour. Pour into 9" deep dish unbaked pie shell. Makes 16 Cookies Chocolate Chip Torte . Fold in syrup and vanilla.Sprinkle with chocolate chips and nuts.Stir in flour. Bake at 325F for 1 hour. egg. and salt.104 1 tVanilla flavoring 3Eggs 3/4 cChopped pecans 1/2 cChocolate chips ---VERSION #3:--1Stick butter. 8 x 8 x 2-inches. 2 to 3 minutes. Microwave uncovered on high (100%). margarine. 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.Mix brown sugar. cut into about 2 inch squares. baking powder. Fold in nuts and chocolate chips.
and salt. 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 . Bake 45 minutes. Combine 1/3 cup sugar.Place chocolate and milk in saucepan.Spread cooled chocolate filling on one meringue. Unbleached 1/4 tSalt 3Egg Yolks.Remove from heat.Stir in butter and vanilla.Beat egg whites with salt and cream of tartar until foamy.Cool to room temperature. then place second meringue on top. Crushed 1 1/2 oz Unsweetend Chocolate 1 cMilk 1 TFlour. blending well. and beat until meringue stands in very stiff peaks (about 10 to 15 minutes).Add 1 cup of sugar slowly. Beat with electric mixer until blended.Beat Slight 1 TButter 1/2 tVanilla Extract 1/2 cHeavy Cream. Large.Add slightly beaten egg yolks slowly to chocolate mixture.105 Yield: 6 Servings 3Egg Whites. Large 1/4 tSalt 1/8 tCream Of Tartar 1 1/3 cSugar 1 tVanilla Extract 1 cPotato Chips.Cover cookie sheet with unglazed paper (baking parchment or brown paper bag). stirring constantly. Serve with more whipped cream or vanilla ice cream.Sweeten. Cook for 3 minutes longer. lest the meringues wilt.Fold in potato chips. flour.Cook and stir until thick.Chill until ready to serve.Add to chocolate mixture slowly.Cook and stir over medium heat until chocolate is melted. but don't keep in refrigerator mor than a few hours.Spread sides with sweetened whipped cream.concentrate 1/4 cBoiling water 1 tBaking soda 1 tVanilla 2 1/4 cFlour . Whipped Preheat oven to 300 degrees F. stirring well.Add vanilla and mix thoroughly. about 10 to 15 minutes. Spread meringue on paper in 2 rounds 9 inches in diameter and about /4-inch thick. Cool.
In a large bowl. stirring constantly. until melted. beating well after each addition. Place over hot water and stir until melted. coconut. making 48 cookies. Combine the graham cracker crumbs. confectioners' sugar. and walnuts in a bowl. brown sugar and apple juice concentrate until light and fluffy (note mixture may appear to be curdled). 2 1/2".Pour the peanut butter mixture over all then toss until well blended. 65 calories Per serving: calories Chocolate Christmas Candies Yield: 10 Servings 1 cButter Or Regular Margarine 1/2 cPeanut Butter. Cool completely on rack. Sifted 2 cFlaked Coconut 1 cWalnuts. combine boiling water. Chopped 6 oz Chocolate Chips.Cover with aluminum foil and store in the refrigerator. In a small bowl. In large bowl. oats.106 4 1/2 oz Quick oats 1/4 tSalt 2 oz Semisweet chocolate chips Preheat oven to 350F. Spray large baking sheet with nonstick spray. and vanilla and beat into margarine mixture. Makes about 2 lbs of candy . Bake 10-12 minutes until golden brown. 1 1/2 bread. Cream Style 2 1/3 cGraham Cracker Crumbs 2 cConfectioners' Sugar. over medium heat.Cook. Semi-Sweet 1Paraffin Piece. and salt.Shape the mixture into 1/2-inch balls. Each serving provides:1 fat. beat margarine. Place on waxed paper lined baking sheets.Remove from the heat. Chill in the refrigerator. Dip the balls in the chocolate. Drop by rounded teaspoonsful onto prepared baking sheet. Gradually add to margarine mixture. baking soda. Add chocolate chips. Place on waxed paper lined baking sheets and let stand until the chocolate is set. applesauce. Combine the chocolate chips and paraffin in the top of a double boiler.CutUp Combine the peanut butter and butter in a 2-quart saucepan.Cover with aluminum foil. combine flour. with mixer on high.
Spread the batter in the pan. & cool completely. melt the butter over low heat. Stir in flour mixture. Bake until edges start to come away from sides of the pan. then chocolate chunks. Grease a 9" square baking pan. Beat in vanilla. Remove from heat. into melted butter mixture. chopped 1/3 cCocoa 1/4 cMayonnasie 1 tCinnamon.107 Chocolate Chunk Blondies Yield: 16 Servings Preheat Oven to 325~ 20Min . & stir in the sugar until smooth. one at a time. Reminder: If using a GLASS baking pan. Beat in eggs. reduce oven heat by 25~. Chop the chocolate.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~. baking powder. Cool completely before cutting into squares. Chocolate Cinnamon Crinkles Yield: 1 Serving 1 cBisquick 3/4 cSugar 2/3 cNuts.Work Time 1HR. ground 1Egg . Combine the flour. In a large saucepan. about 50-55 min. & salt. 15 Min .
Bake for 30-35 minutes. beat with a spoon until mixture starts to thicken slightly & is of spreading consistency. Drop spoonfuls of remaining chocolate batter over cheese. Drop dough by rounded teaspoonfuls. . Cool 2 minutes. onto prepared dough sheet. Set aside. Combine flour. baking powder. Cool slightly. mixing until smooth. .Melt shortening in large saucepan.Grease 13" x9" cake pan. about three minutes. Swirl a knife through batters to marble. & salt. Grease cookie sheet. Bake until set. Beat in eggs one at a time. Bang pan on counter to level top. MAKES: about 3 1/2 DOZEN COOKIES Chocolate Coffee Swirls Yield: 36 Servings ---FILLING--1package Cream Cheese. Mix all ingredients until dough forms. Refrigerate remaining dough while baking first batch of cookies. Spread cheese mixture over top. 8 to 10 minutes.c Icing Sugar tb Cocoa /4 cLight Cream tb Butter Flavored Shortening Or Margarine FILLING:Beat all ingredients together with electric mixer until smooth. Add dry ingredients & nuts. Remove from heat. Spread half of batter evenly in greased pan. Stir in cocoa & sugar. store cookies tightly covered.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-------------------------------.108 Preheat oven to 350F. Spread quickly over brownies. remove from cookie sheet. Remove from heat. Add cream & shortening. BROWNIE: Preheat oven to 350oF. about 2 inches. GLAZE: Sift icing sugar & cocoa together into small saucepan. High Altitude (3500 to 6500 feet): Decrease sugar to 2/3 cup. Let icing set before cutting HINT: icing hardens as it cools. Cook on medium heat just until mixture bubbles around edges.
softened 1/2 cSugar 1 tVanilla 3Eggs 1/2 lb White chocolate. sugar. Bake for 10 minutes. and sugar in a heavy saucepan over medium-high heat. Put choclate pieces into a stainless steel bowl and pour boiling cream mixute over it and let stand for a few minutes. Chocolate Creme de Mints Yield: 12 Servings 2 cMilk Chocolate Chips. Heat heavy cream. Fill pastry bag fitted with decorative tip. mixing well after each addition. Cover the sides and top of cheesecake with the ganache. Blend in melted white chocolate and pour over crust.Stir in mint flavored liqueur. broken .109 Chocolate Covered White Chocolate Cheesecake Yield: 1 Serving 1 1/2 cChocolate wafer cookies . Remove from heat.Chill until thickened. pipe -inch candies . butter.Add eggs. turn off oven and let cake cool inside the oven as it cools down. Transfer to a small bowl. Bake 40 minutes.Stir to disolve sugar crystals and then bring to a boil.Nestles 1/4 cSour Cream 2 1/2 TMint Flavored Liqueur Melt over hot (not boiling) water. about 30 minutes. Chill for at least 4 hours. Beat cream cheese. Loosen cake from rim of pan and cool completely.into small pi Mix crumbs and butter and press onto bottom of 9-inch springform pan. melted 1 cHeavy cream 2 TButter 2 TGranulated sugar 12 oz Semisweet chocolate. and vanilla until well blended. Stir until smooth and cool. stir until smooth.Blend in sour cream. melted 24 oz Cream cheese. one at a time. smooth. milk chocolate chips.crumbled 3 TButter. and chill at least 2 hours to set.Remove rim.
Shave chocolate over the top right before serving. Place the crust on the center oven rack and bake for 10 minutes. for g Preheat the oven to 375. With the mixer on low speed. cream the cream cheese. 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. about 1 1/2 minutes. Pat the mixture firmly into a 9" pie plate with your fingers. 10 seconds.For the filling. dry-roaste 1/4 cSugar 4 TUnsalted butter. at room temp.Scrape the bowl with a rubber spatula. Scoop the filling into the pie shell and feeze the pie for at least 6 hours. Place it in the freezer to cool completely. 15 minutes. Whip the cream in another mixing bowl to soft peaks and fold it into the peanut butter mixture. Scrape the bowl and mix several seconds more. gradually add the milk and mix until it is incorporated. pushing it as far up the sides of the pan as possible. melted 3/4 cSemisweet chocolate chips ---Filling:--8 oz Cream cheese. Chocolate Crusted Peanut Butter Pie Yield: 8 Servings ---Crust:--2 cUnsalted peanuts. 1/2 cPeanut butter 2 TPeanut butter 3/4 cPowdered sugar 2 TPowdered sugar 1/2 cMilk 1 cWhipping cream. using an electric mixer on medium speed. move the pie from the freezer to the refrigerator. 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.Chill until ready to serve.110 onto foil-lined cookie sheets. Two hours before serving.
Line muffin pans with paper bake cups (2 1/2 inch in diameter) In medium saucepan melt corn oil spread. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Stir in dates. and almond extract.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'.(1 1/2 c) Powdered sugar.11. Form mixture into 1/2 to 1 inch balls. 1/2 fat Each serving contains: 1 candy = 50 . Spoon into bake cups.candies. Makes cupcakes. Combine flour. 1/2 cup powdered sugar. Prepare as directed above. rum extract for the almond extract and 6 oz pkg. stirring constantly. Store covered in refrigerator. Per serving: 1/2 fruit. salt and baking soda. cocoa. and place in a single layer in a large shallow container. stir in sugar. Chocolate Date Truffles Yield: 5 Dozen 1package . dried apricots. blend well. chopped for the dates. or sprinkles In a medium saucepan over very low heat. Remove from heat. Stir in vanilla wafers. Sift powdered sugar over top. yogurt.5 oz Milk Chocolate . add alternately with buttermilk and vanilla to mixture in saucepan. TIP: One 10 oz package of vanilla milk chips can be substituted for the chocolate chips. Remove from pans to wire rack. Remove from heat. Substitute 1/2 tsp. Refrigerate 10 minutes for easier handling. colored . cool completly. Roll in powdered sugar.chips 1 cCrushed vanilla wafers 1/2 cPowdered sugar 1/2 cLowfat vanilla yogurt 1/2 tAlmond extract 1package 8 oz chopped dates . melt chocolate chips. Beat with whisk until well blended.
vanilla. chocolate.Stir in eggs. or until chocolate is melted. combine 2 cups of milk. lightly beaten For custard.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 .Cook on High (100%) for 9 minutes. finely . and pour into a buttered 1 1/2-qt baking dish or souffle dish. cubed 2 tVanilla 3/4 tCinnamon 3Eggs. Bake at 350 degrees for 45 to 55 minutes.Let stand 5 minutes. Stir. cinnamon and remaining milk into the hot mixture. Top with whipped cream and shaved chocolate. if desired. 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. sugar and butter in a large microwave-safe bowl. stirring every 3 minutes.white bread. or until a table knife inserted into center comes out clean. Stir bread cubes. Serve warm.
Dip the wide end of the almond into the chocolate mixture. then flour.chopped -----chocolate dip----9 oz Semisweet chocolate chips . Preheat oven to 350 and line baking sheets with parchment paper. about 2 hours. just until lightly browned. each 1 1/2 inches in diameter. and place on the prepared cookie sheet.Wrap rolls and refrigerate until firm. Refrigerate for 30 minutes to set the chocolate. With a sharp knife. cut the dough into 1/4-inch thick slices. Chocolate Dipped Peanut Butter Cookies .Cool. Remove from heat.about 36 In a small but heavy saucepan melt the chocolate and the butter.Add the yolk and vanilla. salt and finely chopped almonds.(1 1/2 cups) 4 1/2 TButter 1 1/2 THot water Cream the butter and sugar until light and fluffy. Shape the dough into 2 rolls.113 . mixing well. In the top of a double boiler. melt the chocolate and butter for the topping. blanched whole .Makes 8 dozen. stirring constantly until blended and smooth.Place to 2 inches apart on baking sheets and bake 8-10 minutes. Line a cookie sheet with wax paper. Chocolate Dipped Almonds Yield: 36 Servings 2 oz Semisweet chocolate 1 TButter 1/4 cAlmonds.Add the hot water and stir until smooth.Dip an edge of each cookie into the chocolate and cool.
beat butter. and cinnamon just until combined to make soft dough. apart and press to form 2 in. unsifted 1/4 tBaking soda 1/8 tBaking powder 1/8 tCinnamon 2/3 cPeanuts. freeze until chocolate hardens. firm packed 1/3 cSugar 1Egg 1 cFlour. chunk style 1/2 cBrown sugar. In large bowl. peanut butter. Form dough into 40 1-in. stir in corn syrup until well combined. bake powder. with mixer.114 Yield: 40 Servings 6 TButter 3/4 cPeanut butter. all purpose. Roll balls in peanuts until coated. light Grease 2 large baking sheets. Slowly beat in flour. bake soda. melt chocolate and shortening. and brown and granulated sugars until well combined. When most cookies are shaped. rounds. Chocolate Dipped Strawberries Yield: 12 Servings 12Strawberries. Store cookies in airtight container in freezer until ready to use. Place balls on greased bake sheets about 2 in. chopped 6Chocolate squares(semisweet) 1 TShortening 1 TCorn syrup.unsalted. In top of double boiler over simmering water. heat oven to 350 bake 6-8 min or until cookies are lightly browned on edges. Cool completely on wire racks. balls (about 2 t dough per cookie). beat in egg. fresh xl fancy 1Dipping chocolate . Dip each cookie halfway into chocolate mixture and place on baking sheets in single layer.
Stir in the milk and the egg. sugar. Serve with soft vanilla ice cream of cool whip layered between two pancakes. powdered milk.115 Wash berries and leave tops on. brown on the other side. lightly beaten 1/2 cMelted butter 1/4 cWater 1 tVanilla PREHEAT OVEN TO 350F. salt and cocoa together and sift well. Chocolate Drop Cookies Yield: 24 Servings 1 cSifted flour 1 cSugar 1/2 cNon-fat dry milk powder 1/2 TBaking powder 1/2 tSalt 1/4 cSifted cocoa 1Egg. Drop by heaping tablespoonsfull onto a heated grill or skillet. Beat in remainder of . slightly beaten 1 TSugar 1/2 cMilk Soft vanilla ice cream OR Cool Whip Combine the pancake mix. Mix flour.Dry the berries with paper towels. sugar and chocolate chips. Fry until bubbly. baking powder. Turn. Dip in chocolate and endulge! Chocolate Dot Pancakes Yield: 8 Pancakes 1/2 cPrepared pancake mix 1/3 cChocolate chips 1Egg.
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. Let cool 1-to-2 minutes on sheets. Drop from a teaspoon onto a well-greased baking sheet. This recipe was used during World War for sending to the US Marines fighting overseas. adding a little more water if needed to make a smooth dough. Beat until it is about the consistency of Pudding. Take from stove and add vanilla and margarine.. Pour into a greased 8 x 8 pan. Stir very little while cooking. It was canned and they opened it like 'cranberry jelly' and sliced it into pieces. Chocolate Fudge Yield: 36 Servings 3 cSugar 2 oz Unsweetend Bakers Choc.like more choc. When it is almost firm mark your cuts. Chocolate Fudge (Murphy) Yield: 36 Servings 1Chocolate square (if you . then lift to wire racks to cool. use 2) 1/8 tCream of tartar OR (2 Tbsp corn syrup) 2/3 cMilk 1 tVanilla .116 ingredients. Enjoy. and bake 12-to-15 minutes until lightly browned around the edges. When cool finish cutting and remove from pan. (For Jan's add Peanut butter). Cook until 1/2 tsp of fudge dropped in cold water forms a soft ball. spacing cookies 2 inches apart. (About 7 -8 minutes).
. Remove from stove. and spoon in to a buttered 1 litre oven proof dish. Cream the sugar with the butter until light and fluffy.117 2 TButter Mix sugar. or until the shiny appearance disappears and the fudge will hold it's shape when dropped from spoon. Marshmallow Fudge add 3 Tbsps. Boil to the soft-ball stage (238 degrees). cream of tattar and boil rather slowly. Mix in just enough milk to give a soft dropping consistency. milk. Beat in the vanilla. add the butter but do not stir n. then the eggs. grated chocoalte. and fold in the flour mixture. When lukewarm. mix the sugar and cocoa. add vanilla and beat until creamy. lightly beaten A little milk -----------------------FOR THE SAUCE---------------------------oz Light brown sugar oz Cocoa /2 pt Milk To make the pudding. of marshmallow cream just after taking from the heat. Spread in buttered pan and when hardened. mark into squares. 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. Pour over the sponge mixture and bake at 180C for 40-60 minutes until firm and spongy to the touch. sift the flour with the cocoa and salt. and gradually beat in the milk. Beat well and pour into buttered pan. For the sauce. stirring until the ingredients are well blended.
together with the salt and ground coffee. (good . Melt the chocolate (carefully).Bring to a gentle boil. like a cake filling. Chocolate Glazed Dream Cake Yield: 1 Serving ---CAKE--1package White cake mix 4Eggs 1package Whipped topping mix ----------------------CHOCOLATE GLAZE--------------------------Unsweetened chocolate square ds Salt tb Butter tb Milk. then continue boiing for one minute. Remove from heat and let sit a couple minutes.I use a double boiler. coarsely ground Few grains salt 8 oz Bittersweet chocolate (good .If you don't like coffee/mocha.wing. then strain through a fine sieve into a mixing bowl. I'd still refrigerate it a good bit to let it firm up. Add the melted chocolate to the hot cream and whisk to blend.net> Split the vanilla bean lengthwise and add it to the cream.118 Chocolate Ganache Yield: 1 Serving 2/3 cHeavy cream 1Vanilla bean 1 TMocha java. you need to freeze it overnight. omit the beans and substitute Cognac for the Kahlua. then add the butter and blend.DO NOT use direct heat. which is dicey enough.qualit y) 2 tKahlua 1/2 TUnsalted butter Recipe by: Mary Malmros <malmros@id.Add the liqueurs and blend. Here's one I use for truffles. hot /4 c Confectioners' sugar . If this is to be used for truffles.quality) 2 tCognac 1 oz Milk chocolate. For any other purpose.
Rub in the butter and moisten with the egg as for Sweet Pastry Dough. and refrigerate. Remove from pan. Lightly flour the work surface and dough.119 Combine cake mix. 1/8 inch thick. Remove from heat and stir in the chocolate mixture. Cooking the Chocolate-Hazelnut Filling. Place the hazelnuts on a baking pan and toast at 350 degree F until the skins are loose and come off easily. taking care not to overbeat. Assembling. Sift the dry ingredients together three times. Stir the chipped hazelnuts into the filling and pour the filling into the pan. Roll the dough to a 14-inch diameter disk. bake at 350 degrees for about 40 min. trimming away the excess.Shape into a disk. Cool in pan for 15 min. Remove from heat. Drizzle over cooled cake.Rub the hazelnuts in a towel to remove the skins. 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.Bring a small pan of water to a simmer and turn off the heat. FOR GLAZE: Melt chocolate and butter over low heat. by hand or with a food processor. Chop the hazelnuts coarsely. blend in milk until mixture is of glaze consistency. Mixing the Dough. about 10 minutes. Add sugar and salt. Place the bowl of chocolate and butter over the hot water and stir to melt. Bake at 350 . Pour batter into well greased and floured 12-cup. Bring to a full rolling boil over medium heat. -inch Bundt pan. Beat in the chocolate mixture.Walnuts or pecans make good variations. Baking. whipped topping mix. eggs and water. Combine the corn syrup and sugar in a small saucepan. beat at medium speed for 4 min. Beat the eggs and salt with the optional rum. Line a 10-inch tart pan with the dough. wrap. Combine the chocolate with the butter in a small bowl.
Holding.ground 2 TCornstarch Powdered Sugar Mix all in a bowl and stir well. 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. bran cereal. about 40 minutes.With a teaspoon put dough in little heaps on a greased cookiesheet. 2. boiling water and buttermilk and let stand until luke-warm.Bake at 220 C for 10 minutes Let cool and dust with more powdered sugar. 3. . Store the tart at room temperature up to 2 days.120 degree F until the filling is set and the crust is baked through. 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. salt.
Then check until done. 10-inch Bundt pan and bake at 350 degrees for 45 min. Do not overstir. apples. Chocolate Ice Cream Cake Yield: 1 Serving 1package Chocolate cake mix 1 pt Chocolate ice cream. oranges. Add flour and baking soda into the wet bran mixture. Stir into cool bran mixture. Cooled cake can be frosted with coconut fudge frosting or glazed with chocolate icing.121 Cream shortening and sugar and then add eggs. Spoon into muffin tins and bake at 350 F for 20 minutes. chopped Cinnamon Salt . Hints: ===== Add grated carrots. spices. soften 3lg Eggs 1 cWater Combine ingredients and beat for 4 min. raisins or dates as desired. Chocolate Indians Yield: 1 Serving 1 cSugar 1/2 cButter 1/2 cCocoa 2Eggs 1/2 cFlour 1/2 cPeanuts. nuts. Pour batter into a well greased and floured 12-cup.
Note: Hot oven is 350 . Add butter melted. adding sugar gradually. chopped nuts. 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. Cream shortening. Add beaten egg yolks. Sift spices with flour and add. Let stand while preparing other ingredients. add cinnamon. Chocolate Jumbles Yield: 1 Serving 1 cCocoa 1 cWater. Cut in thin strips.400 F.F. Bake 20 minutes in a shallow pan in moderate oven. molasses and cocoa mixture. few grains of salt. heaping Flour. Roll soft as possible. Bake in hot oven.122 Vanilla Beat eggs with sugar. hot 2 cBrown sugar 1 cMolasses 1 cShortening 2Egg yolks 1 tBaking soda. cocoa sifted with flour. Note: Moderate oven is 350 . Egg whites may be used to make icing for cookies. Cut with cooky cutter. hershey's 2 cWhipping cream 1/4 cSugar .
Can be made 1 day ahead. sugar and cocoa and beat on high speed to soft peaks. Pour eggnog into cups and top with generous dollops of cocoa whipped cream. A holiday must for chocolate lovers!!!! Chocolate Macaroons Yield: 1 Serving 1 3/4 cCoconut. mix oats and coconut. For easier serving I sometimes fold whipped cream mixture thoroughly into eggnog mixture. OR . and chocolate extract. 4. 1 tChocolate extract Combine eggnog. N. In large pot place butter. Chocolate Madeleines Yield: 24 Servings 2Eggs 1/2 cSugar 1 tGrated lemon rind. Do not overbeat. sugar. With large spoon make cookies on oiled sheet. Serve chilled. 2. These taste great the first day but they do not keep well. Before serving. milk.Remove from stove and stir in oats and coconut. unsweetened Salt In bowl. a pinch of salt and cocoa. Let cool for at least minutes. 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. 3.B. vanilla. rum. plus 1 1/2 tsp. Makes eighteen 1/2 cup servings.Chill. Hershey's syrup. combine the whipping cream. Mix well and bring to low boil and stir.123 1 TCocoa.
or sprinkle the ribbed side with confectioners' sugar. Smear 1/2 teaspoon softened butter over the inside of each madeleine form. Be sure to completely cover with butter--don't leave spots. Pour in 8 tablespoons of butter and sprinkle on the remaining flour. do not spread it evenly.chopped cPlus 6 tbsp cold heavy cream /2 ts Vanilla extract . it will level itself in the oven. Dump the flour and cocoa into a sifter or strainer. and fold gently just until the batter is mixed. Serve plain. Chocolate Malted-Milk Pie Yield: 12 Servings ---CRUMB CRUST--1 1/4 cChocolate .124 2 tGrated orange rind 1 tVanilla extract 1/4 tSalt 2/3 cAll-purpose flour 1/3 cUnsweetened cocoa 8 TButter. Bake for about 10 minutes. wipe it out. Sift once. Serve within a few hours. pale yellow. softened PREHEAT OVEN TO 400F. Spoon a generous tablespoon of batter into each prepared mold. Add the vanilla and salt. and fold it in. and can bake only 12 at a time. grease with butter. .crushed fine (about 26 . Combine the eggs. cut into . melted cooled . return to sifter or strainer and sprinkle half of it over the egg mixture. until the edges of the cakes are golden and they lift easily from the molds. and transfer the madeleines to a rack to cool. and tripled in volume.small pieces --------------------------FILLING------------------------------/2 ts Unflavored gelatin /4 cWater /4 cMilk /4 cMalted-milk powder oz Milk chocolate chunks .) Remove from the oven. plus 4 TButter. or wrap airtight and freeze. sugar and lemon or orange rind in a large mixing bowl. let the mold cool. about 3 minutes.wafer cookie crumbs. slipping the tines of a table fork under each cookie to free it.cookies) 3 TUnsalted butter. then refill with batter and bake again. Set in a pan of simmering water and stir until the egg mixture is very warm to your finger. (If you have only 1 pan. and stir them together.slightly. Remove from the heat and beat with a mixer at high speed until fluffy.
Refrigerate until filling is soft set.Chill.In food processor.Add white chocolate. microwave cream on high until boiling. stirring until dissolved.Scrape into medium sized metal bowl. 6 hours or overnight (after the first 2 hours cover loosely with plastic.Dollop mixture in center fo pie. In another large bowl. fold into chocolate mixture. microwave cream and syrup on high until boiling. Cream:In a 2 -cup glass measure. soften gelatin in the water for 2 minutes.Bake 5 minutes.Add chocolate and vanilla. with mixer.Stir in milk. fold in remainder until no streaks appear.Stir one-third of cream into chocolate mixture. Stir until melted.Refrigerate until ready to serve. or heat to boiling in a saucepan. resembling the consistency of unbeaten egg whites. Pour into crust and refrigerate. Garnish with chocolate gratings or curls. Glaze:In a glass measure.Cool on wire rack.shavings or curls Prepare crust:Preheat oven to 350 F.finely chopped --------------------------GARNISH------------------------------Semi-sweet chocolate . Chocolate Marble Cake Yield: 1 Serving 1/3 cButter 2Egg. or heat to boiling in a saucepan. well beaten 1 cSugar 1 1/2 cFlour . until crust is set. beat all cream until soft. let stand 1 minute.Stir in chocolate over low heat to melt. Heat gently over low heat. finely chopped /4 ts Vanilla extract -------------------WHITE CHOCOLATE CREAM-----------------------/2 cHeavy cream oz White chocolate . stir chocolate mixture minutes or until it begins to mound slightly. mix crumbs and butter until moist and crumbly. billowy peaks form. beat until soft peaks form.125 ----------------------CHOCOLATE GLAZE--------------------------tb Heavy cream /2 ts Light corn syrup oz Bittersweet chocolate. about 2 hours.At high speed. Refrigerate 30 minutes. 20 seconds.Pipe the glaze over the pie.Press over bottom and sides of -inch pie plate. then stir until melted and smooth. then malted-milk powder until dissolved. let stand 1 minute.Set bowl into a larger bowl filled with ice water. Filling:In a small saucepan.
Put 1/3 of mixture into a bowl and add the 1 Tbsp of butter and chocolate which have been melted together. then chocolate. squa -e 1 TButter 1 tVanilla Cream the 1/3 cup butter and sugar together. Add oil. add the vanilla.126 2 tBaking powder 1/2 cMilk 1Chocolate. by spoonfuls into a well-greased. 1/2 teaspoon vanilla and 1-1/2 cups of the cream cheese mixture. ending with dollops of the chocolate on top. 1 tablespoon at a time. lower temperature to 250 degrees and continue cooking for minutes more. mix until well blended. combine cocoa and 1/4 cup sugar. Let cool and chill. gently swirl with knife or spatula for a marbled effect. To the white batter. Sift flour and baking powder and add alternately with the milk to the first mixture. Add flour. In a small bowl. deep cake pan and bake at 350-F about 40 minutes. unsweetened. blending well. beat well. Chocolate Marble Cheesecake Yield: 12 Servings Crumb-nut cheesecake crust 3package Softened cream . . Without opening oven door. Drop white batter. Remove from oven and loosen sides with knife. without opening oven door.cheese* 3/4 cSugar 1/2 cSour cream 2 tVanilla 3Eggs 3 tFlour 1/4 cHershey's cocoa 1/4 cSugar 1 TVegetable oil 1/2 tVanilla * 8 oz packages. Aternately spoon plain and chocolate mixtures into prepared crust. Add eggs. or 24 oz total Preheat oven to 450 degrees sour cream and 2 teaspoons vanilla in large mixer bowl. beat on medium speed until smooth. turn off heat and let cheesecake sit in oven for 30 minutes. Bake at 450 degrees for 10 minutes. add the well beaten eggs and mix well.
Remove from oven and cover with marshmallows.Bake 18 minutes. roll in powdered sugar. Pour into prepared pan.Return to oven and bake until marshmallows are lightly browned. Add melted chocolate and butter. Mix the almond paste. about 6 inches long. 2 tubes 2 oz Semi-Sweet Chocolate. 3. 4. Wrap in plastic wrap. * 1/4 cAlmonds.Beat well.Melt chocolate and butter in top of double boiler over hot water. refrigerate at least 12 hours and then cut the roll into 1/4-inch slices.Grease an 11 1/2 x 7 baking pan. Chopped Powdered Sugar *Use 2 squares that have been melted and cooled.Cool slightly and cut into bars. Knead on a surface sprinkled with 1 to 2 Tbls of powdered sugar until of a uniform color and consistency.Add flour.Mix in vanilla and pecans. Shape into a roll.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. Cream sugar and eggs until light and fluffy.Set aside. Makes about 24 candies . chocolate and almonds thoroughly. 2. Chocolate Marzipan Slices (mandulas Szalami) Yield: 12 Servings 7 oz Almond Paste. Beat.
Chocolate Milk Fudge (Lemmon)
Yield: 36 Servings 2 cSugar 2 TCorn Syrup 2Chocolate squares 1 cMilk 1/2 tSalt Mix and stir constantly over slow fire until sugar dissolves. Boil gently without stirring to soft-ball stage. Set in large bowl of cold water and do not disturb until cooled to 100 degrees. Add 2 tablespoons butter and 1/2 txp vanilla. Beat until thick and creamy. Pour into pan, cool and cut.
Chocolate Mini Cheesecakes
Yield: 1 Serving 1Chocolate crumb crust; (see 1/2 cHershey's cocoa 1/4 cButter or margarine; melted 24 oz Cream cheese; softened 14 oz Eagle brand sweetened conde 3Eggs 2 tVanilla Heat oven to 300'. Paper-line or spray with cooking spray 24 muffin cups (2 1/2 inches). Press 1 heaping tablespoons of crumbs onto bottom of each cup. Stir together cocoa and butter. Beat cheese until fluffy; beat in cocoa mixture. Gradually beat in sweetened condensed milk. Beat in eggs and vanilla. Spoon into cups. Bake 35 minutes or until set. Cool (see note). Spread Chocolate Glaze over top. Refrigerate 24 hours. Makes 24 cheesecakes Chocolate Crumb Crust: Stir together 1 1/2 cups vanilla wafer crumbs, 6 tablespoons each melted butter or margarine, powdered sugar and Hershey Cocoa. Chocolate Glaze: Melt 2 cups (12 ounce pkg) Hershey's Semi-Sweet Chocolate Chips with 1 cup whipping cream and 1 teaspoon vanilla. Stir until smooth. Use immediately. Note: If cooking spray is used, cool baked cheesecake. Freeze 15 minutes; remove with narrow spatula.
Chocolate Mint Baked Alaska
Yield: 12 Servings ---CRUST--1 1/2 cMint-Chocolate Chips;Nestles 3 tButter 1 1/2 cChocolate Wafer Crumbs --------------------------FILLING------------------------------- c Mint-Chocolate Chips;Nestles tb Corn Syrup tb Heavy Cream pt Vanilla Ice Cream; Softened --------------------------MERINGUE------------------------------Egg Whites; Large /2 ts Cream Of Tartar /4 cSugar CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs; stir until well blended. Press into bottom of 9-inch springform pan; freeze until firm. FILLING: Combine over hot (not boiling) water, remaining 1 cup of chips, corn syrup, and heavy cream. Stir until chips are melted and mixture is smooth. Cool to room temperature. In a large bowl, whip the ice cream until smooth but not melted. Gradually stir in chocolate mixture (flecks will appear in ice cream). Spoon into center of crust, mounding high in center and leaving 3/4-inch edge. Using spatula, smooth to form dome. Freeze until firm. Remove sides of pan. Preheat oven to 450 degrees F. MERINGUE: In a large bowl, combine egg whites and cream of tartar; beat until soft peaks form. Gradually add sugar, beat until stiff peaks form.Spread meringue over ice cream and crust to cover completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6 minutes or until lightly browned.Serve IMMEDIATELY !
Chocolate Mint Baked Custard
Yield: 8 Servings
1 1/2 cMilk; Divided 1 cMint-Chocolate Chips;Nestles 1 cSweetened Condensed Milk 2Eggs; Large Preheat oven to 350 degrees F.In a small saucepan, combine 1/2 c milk and the mint-chocolate chips.Cook over low heat, stirring constantly, until chips are melted and mixture is smooth.Set aside. In a large bowl, combine remaining 1 c of milk, condensed milk, and eggs; beat until well blended.Add chocolate mixture; beat well. Pour into a 1-quart casserole. Fill a 13 x 9 x 2-inch baking pan with cups of water.Place casserole in baking pan.Bake at 350 degrees F. for 50 to 55 minutes. Serve warm or cool completely.
Chocolate Mint Cheesecake Cups
Yield: 24 Servings 3/4 cLight cream cheese 1/2 cSugar 1/2 cCottage cheese, 1% fat 2 TAll-purpose flour 3 TUnsweetened cocoa powder 3 TCreme de menthe 1/2 tVanilla extract 1/8 tSalt 1Egg 2Chocolate-covered mint wafers Recipe by: Cooking Light, Guilt-Free Desserts Preheat oven to 300 degrees; line two mini muffin pans with paper liners.Place cream cheese, sugar, cottage cheese, flour, cocoa, creme de menthe, vanilla extract, salt and egg in a blender; cover and process until smooth. Spoon batter evenly into prepared pans. Bake for 18 minutes. Cool in pans on wire racks. Cover and chill for at least 2 hours. Pull a vegetable peeler down the sides of the candies, making tiny shavings. Top cheesecakes with shavings.(per cheesecake: 49 calories, 1.7g fat, 31% calories from fat)
Chocolate Mint Cookies
stir until smooth. * /4 cVegetable Shortening tb Corn Syrup /4 ts . roll dough to 1/16-inch thickness. combine 1 1/4 cups heavy cream. In a small bowl.Preheat oven to 350 degrees F. combine butter. Large 1/8 tSalt In heavy guage saucepan. Keep refrigerated until ready to use. sugar . * 1 cFlour. Place on ungreased cookie sheets.Chill about 1 hour. milk. Unbleached 3/4 tBaking Powder 1/4 tBaking Soda 1/4 tSalt 1/4 cButter. ++ COOKIES: Melt over hot (not boiling) water. GLAZE: Combine over hot (not boiling)water the remaining mint chocolate chips. On a lightly floured board. for 8 to 10 minutes. Cut with a 2-inch cookie cutter. set aside. Large ---------------------------GLAZE-------------------------------. baking powder.Gradually beat in the flour mixture. shake off any excess glaze. stir until morsels are melted and mixture is smooth. Shape dough into a ball and wrap in waxed paper. vegetable shortening. Softened 6 TSugar 1/2 tVanilla Extract 1Egg. Cool completely on wire racks. sugar and vanilla extract. beat until creamy. corn syrup. Chocolate Mint Ice Cream Yield: 4 Servings 1 1/2 cHeavy Cream 1 cMilk 1/3 cSugar 1 1/2 cMint-Chocolate Chips.131 Yield: 12 Servings 1 1/2 cMint Chocolate Chips.Nestles 2Egg Yolks. Reroll remaining dough and cut out cookies again. baking soda. combine the flour. Remove from heat but keep mixture over hot water.In a large bowl. and salt. divided into 1 cup and 1/2 cup.c Mint Chocolate Chips. Beat in egg. blend in melted chips.Chill until glaze sets (about 10 minutes). Set aside. Dip 1/2 of each cookie into glaze. 1/2 cup mint chocolate chips.Place cookies on waxed paper line cookie sheets.Bake at 350 degrees F.Water *This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips. and water.
cover and store in freeze until ready to serve.water. the mint-chocolate chips and butter. combine brown sugar and butter.Pour in reserved chocolate mixture. CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water. Chill 30 minutes.In a large bowl. Firmly Packed 1/2 cButter. combine flour. until chips are melted and mixture is smooth. Large ------------------CHOCOLATE MINT FROSTING----------------------/2 cMint-Chocolate Chips. Fill nd frost with Chocolate Mint Frosting.Transfer to a large bowl. In a medium bowl. Add eggs. combine remaining 1/2 cup of chips and 1/4 cup of heavy cream. beating well after each addition. baking soda.Cook over medium heat. churn 10 seconds more. salt. beat until smooth. beat until creamy. 1 at a time. Remove dahser. divided 2 1/4 cFlour. Bake at 375 degrees F. Chocolate Mint Layer Cake Yield: 8 Servings 1 cMint-Chocolate Chips. until chips are melted and mixture is smooth. Pour chilled chocolate/egg mixture into an electric iceream freezer. Blend in chocolate mixture. Gradually add chocolate mixture. churn until thick.Stir in vanilla extract and salt. Coll completely on wire racks. Remove from heat and set aside. Stir until chips are melted and mixture is smooth. stirring constantly. Garnish as desired. set aside. for 25 to 30 minutes.Gradually beat in flour mixture alterantely with remaining 1 cup of water.Nestles 1 1/4 c. stirring constantly.Gradually beat in the confectioners' sugar alternately with milk. Unbleached 1 tSalt 1 tBaking Soda 1/2 tBaking Powder 1 1/2 cBrown Sugar.Remove from heat. Cool 10 minutes. In medium bowl.In a small heavy guage saucepan. Cook over low heat. beat egg yolks and salt until thick. about 25 minutes.Pour into 2 greased and floured 9-inch round baking pans. until chips are melted and mixture is smooth.Nestles /4 cButter ts Vanilla Extract /4 ts Salt cConfectioners' Sugar tb Milk -------------------------GARNISHES-----------------------------Chocolate Leaves Chocolate Curls Chocolate Gratings CAKE: Preheat oven to 375 degrees F.) GARNISHES: Use chocolate curls and . beat until well blended. In a small saucepan. and baking powder.132 and 1 cup of mint chocolate chips. or until cakes test done. Softened 3Eggs. combine mint-chocolate chips and 1/4 cup of water. stirring with wire whisk.Cook over low heat.(if necessary add more milk until desired consistency is reached.
Stir in vanilla extract and salt. beating well after each addition.Form a ring of grated chocolate pieces around the outside edge and use the curls in the center.133 grated chocolate on top of the cake. baking soda.water.To make chocolate leaves. combine mint-chocolate chips and 1/4 cup of 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. wash and dry them and paint one side of them with melted chocolate. combine flour. combine brown sugar and butter. Bake at 375 degrees F. Garnish as desired. Softened 3Eggs. or until cakes test done. and baking powder. set aside. Large ------------------CHOCOLATE MINT FROSTING----------------------/2 cMint-Chocolate Chips.Gradually beat in flour mixture alterantely with remaining 1 cup of water.Use as garnish. 1 at a time. . for 25 to 30 minutes. CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water. beat until creamy. select several small leaves.Pour into 2 greased and floured 9-inch round baking pans.Cook over medium heat.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.Transfer to a large bowl. Chocolate Mint Layer Cake Yield: 8 Servings 1 cMint-Chocolate Chips. until chips are melted and mixture is smooth. Unbleached 1 tSalt 1 tBaking Soda 1/2 tBaking Powder 1 1/2 cBrown Sugar. Cool 10 minutes. In a small saucepan. Add eggs. Firmly Packed 1/2 cButter. wash and dry them and paint one side of them with melted chocolate. Fill nd frost with Chocolate Mint Frosting.Nestles 1 1/4 c. Stir until chips are melted and mixture is smooth. stirring constantly.To make chocolate leaves. Blend in chocolate mixture. Coll completely on wire racks. salt. select several small leaves.Chill until firm and peel the leaf off the chilled chocolate.) GARNISHES: Use chocolate curls and grated chocolate on top of the cake. beat until smooth.In a large bowl. divided 2 1/4 cFlour.Use as garnish.(if necessary add more milk until desired consistency is reached. In medium bowl.Chill until firm and peel the leaf off the chilled chocolate. the mint-chocolate chips and butter.
Cool completely on wire racks. and egg yolk. Softened 2/3 cSugar 3Large Eggs 1 cMint Chocolate Chips.Stor in airtight container in the refrigerator. confectioners' sugar. COOKIES: Preheat oven to 350 degrees F. Beat until creamy.Stir until chips are melted and mixture is smooth. Bake at 350 degrees F. GLAZE: Combine over hot (not boiling) water the remaining 1/2 cup of mint-chocolate chips and vegetable shortening. beat until well blended. * 3/4 cButter. Set aside. Chocolate Mint Meringue Cheesecake Yield: 10 Servings 1 cChocolate Wafer Crumbs 3 TMargarine. Chopped *Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup and 1/2 cup. sprinkle with almonds. Allow to stand for 3 minutes before removing from cookie sheets. Toasted. Large 1 1/4 cFlour. Sifted 1Egg Yolk. In a large bowl. Unbleached ---------------------------GLAZE-------------------------------/2 cMint Chocolate Chips. Drizzle each cookie with 1/2 t of the glaze. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Melted 2 TSugar 24 oz Cream Cheese. Melt over hot (not boiling) water. Melted 1 tVanilla 3Large Egg Whites 7 oz Marshmallow Creme (1 Jr) Combine crumbs.134 Chocolate Mint Meltaways Yield: 12 Servings 1 1/2 cMint-Chocolate Chips. Chill until set. for 8 to 10 minutes. * /2 tb Vegetable Shortening tb Almonds. press onto bottom of 9-inch . Softened 1/2 cConfectioners' Sugar. 1 cup of mint chocolate chips. stir until smooth. margarine and sugar. combine butter. Add melted chips and flour.
. Shape remaining dough into ball. . about 1 1/2 hours).Chill until firm.Cool to room temperature. mixing at medium speed on electric mixer until well blended. Gradually add marshmallow creme.Melt over hot. beat until creamy.In a large bowl.Add melted chips. one at a time.Cut into 1/4-inch slices.Add egg and vanilla extract.Loosen cake from rim of pan. (not boiling). +++ Melt. blend thoroughly. stir until smooth. divided. Chill. for 7 to 8 minutes. Carefully spread over top of cheesecake to seal. set aside. Combine cream cheese and sugar. stir until smooth. combine butter and sugar..Chill until set. blend well. * 3/4 cButter. Add eggs.Bake at 350 degrees F.Shape into a ball. Place 1 cup of dough in a small bowl. (mixture will appear curdled). 10 minutes. pour over crust.Bake at 350 degrees F.. Starting from the long side. 1/2 cup mint-chocolate chips. water remaining 1 cup of chips. Bake at 450 degrees F. 50 minutes. over hot (not boiling) water. Spread flat side of cookie with 1/2 slightly rounded teaspoonful melted chocolate. Large 1 tVanilla Extract 1/2 tSalt *One 10-oz package of Nestle Toll House Mint-Chocolate Morsels.Gradually beat in flour and salt.form pan. cool before removing rim of pan.Cover with plastic wrap. mixing well after each addition.Bake at 375 degrees F. 3 to 4 minutes or until lightly browned. flatten. Blend in mint chocolate and vanilla. Beat egg whites until soft peakes form. Chocolate Mint Pinwheels Yield: 10 Servings 1 1/2 cChocolate Mint Chips. place on ungreased cookie sheet.Cover with plastic wrap. roll each ball of dough into a 13 x 9-inch rectangle.135 spring. beating until stiff peakes form. Remove top layers of waxed paper and invert the chocolate dough onto the plain dough. Cool completely on wire racks. flatten.Between sheets of waxed paper. roll up jelly roll stype. Softened 1/3 cSugar 1Egg.Preheat oven to 375 degrees F.Peel off waxed paper.
Stir in water. Store in refrigerator. Serve over ice cream.Delicious served on your favorite ice cream. stirring constantly. 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. Chocolate Mint Snow-Top Cookies . return to heat. Pour into clean hot jar. Stir in sugar and butter.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. To reheat.Heat through. Stir in vanilla and mint extracts. stir until smooth. fruit or cake. Add chocolate chips and beat until smooth. remove jar lid. about to 2 minutes. Makes 1 1/2 cups. Bring to boiling. Remove from heat. boil until thick. attach reheat directions to the jar. cover and cool. boil 3 minutes. If giving as a gift. Remove from heat. place jar in small saucepan of simmering water.Mix in the Schnapps and whipping cream. Stir sauce as it softens.
137 Yield: 36 Servings 1 1/2 cAll-purpose flour 1 1/2 tBaking powder 1/4 tSalt 1package NESTLE Toll House . melt 1 cup Nestle Toll House mint flavored semi-sweet chocolate morsels. Bake 10-12 minutes until tops appear cracked. set aside. about 20 minutes. Add melted mint flavored semi-sweet chocolate morsels and vanilla extract. combine flour. Gradually beat in flour mixture. cool completely. Shape dough into 1" balls. Makes about 3 dozen cookies. Let stand on cookie sheets 5 minutes. Remove from cookie sheets. Place on ungreased cookie sheets. coat with confectioners' sugar. stirring until smooth. set aside. In large mixer bowl. divided 6 TButter. 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 . softened 1 cGranulated sugar 1 1/2 tVanilla extract 2Eggs Confectioners' sugar In small bowl. Beat in eggs. Preheat oven to 350'F. Over hot (not boiling) water.mint flavored semi-sweet .Chocolate morsels. baking powder and salt. beat butter and granulated sugar until creamy. Stir in remaining 1/2 cup mint flavored semi-sweet chocolate morsels. Wrap dough in plastic wrap and freeze until firm.
set aside. Large 1 tVanilla Extract 1 1/2 cMint-Chocolate Chips.138 ---frosting--1 oz Semi-sweet chocolate 1 TButter Preheat oven to 350. Place on ungreased cookie sheets. Melt chocolate and butter together in small pan over low heat. Cool completely on wire racks. combine flour. spread frosting mixture on top. Divided 3/4 cVegetable Oil 2Eggs. Add flour and nuts. Remove from oven and set on trivet or rack to cool. combine 1 cup sugar and vegetable oil. thoroughly blend butter and cream. for 8 to 10 minutes. Prepare frosting.Shape into balls using rounded teaspoonfuls of dough. When filling is completely firm. mix well. Grease a 9 inch square baking pan. Prepare filling.Gradually beat in the flour mixture. Unbleached 1 1/2 tBaking Powder 3/4 tSalt 1 1/4 cSugar. Refrigerate until chocolate is firm. +++ In medium bowl. Chocolate Mousse . Mix well. Mix well. Add melted butter and sugar. 5 . Add melted chocolate and peppermint. Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean. baking powder and salt. In small bowl. Cut into /4 by 2 1/4 inch strips Chocolate Mint Sugar Cookie Drops Yield: 12 Servings 2 1/2 cFlour. Beat eggs. 4. roll in remaining 1/4 cup of sugar. Beat well. In a large bowl. Beat. Beat in eggs and vanilla extract. Stir in Mint-Chocolate chips. Add sugar and peppermint. * *Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe. Spread evenly over cooled baked layer.Bake at 350 degrees F.
16 g carbohydrate. combine gelatin mixture.topping 1/2 oz Dark chocolate. Dust the pans with flour and knock out the excess. In a food processor. grated In a small saucepan. cook stirring constantly until dissolved. cover and refrigerate 1 hour. Set over low heat. Pour chocolate mixture into 4 individual dessert dishes. or until set.139 Yield: 4 Servings 1Envelope unflavored gelatin 1 cWater 1 T+ 1 t. stir until dissolved. until smooth. chopped coarse Egg yolks. softened Eggs.chopped Coarse tb Unsalted butter. one tablespoon at .and puree 30 seconds. chocolate syrup 1/2 cThawed frozen dairy whipped . whipped topping. Each serving provides: 1 protein. room temperature /4 cSugar. grated /4 ts Salt. stirring. ricotta cheese. heat the chocolate over hot water. 172 mg calcium. 9 g protein.cut into Pieces. Remove from heat. sprinkle gelatin over water. and chocolate syrup. let stand a few minutes to soften. 19 mg cholesterol. Top each serving with 2 Tb. Preheat the oven to 350 degrees. 80 optional calories Per serving: calories. until just melted. plus a pinch pn Cream of tartar /3 cCake flour. 8 g fat. 1 g dietary fiber Chocolate Mousse CakePart One Yield: 1 Serving ------------------------FOR THE CAKE----------------------------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. SIFTED!! oz Semisweet chocolate. Add cocoa. sprinkle evenly with grated chocolate. Remove the pan from the heat and stir in the butter. then butter the paper. unsweetened cocoa 1 cPart skim ricotta cheese 2 T+ 2 t. In the top of a double boiler.room temp cSugar tb Orange flavored liqueur tb Orange rind.separated. 93 mg sodium.
and chill the cake until it is cold. Stir in the liqueur and continue to stir the ganache until smooth and tepid. Remove the pan from the heat. then set one of the cake layers. smoothing it with a spatula to completely cover the top and sides of the cake. Fold in the remaining whites and sift and fold the flour mixture in batches into the egg mixture until just combined. and continue to beat the mixture until it falls in a ribbon when the beater is lifted. Heat the excess ganache. bottom side up on the cardboard. Add the cream of tartar and beat the whites until they hold soft peaks. The cakes form a thin crust that will flake off.into half rounds/about 14 . smoothing it with a spatula.140 a time. Sift the flour with the remaining 1/4 teaspoon salt onto a sheet of wax paper. Add 34 cup of the sugar. stirring. bottom side up. In the bowl of the mixer. halved/sliced thin . Pour the batter into the cake pans. covered.slices FOR THE GANACHE: In a small saucepan bring the cream just to a simmer. and remove the wax paper carefully. the liqueur and the orange pinch of salt until frothy. and top it with the remaining layer. Continue to stir the mixture until smooth. ASSEMBLY: Cut an 8" cardboard round and put one teaspoon of the mousse in the center of it. until . SEE PART TWO Chocolate Mousse Cake (Part Two) Yield: 1 Serving ---GANACHE ICING AND ASSEMBLY -----------------FOR CHOCOLATE MOUSSE CAKE---------------------. a little at a time. Strain through a fine sieve into a small pitcher or a bowl with a lip. Let the cakes cool in the pans on racks for 5 minutes.Chopped coarse tb Orange flavored liqueur --------------------------GARNISH------------------------------Oranges. for 5 minutes. Let the cakes cool completely. invert the cakes onto the racks. beat the egg yolks until combined. add the chocolate and let the mixture stand. and beat the whites until they are stiff. Cover the cake with some of the mousse. Add the remaining 1/4 cup sugar. Set the cake on a rack over a jelly roll pan and pour the creme ganache over it. and bake the layers in the middle of the oven for 30 to 35 minutes. smoothing the tops.c Heavy cream oz Semisweet chocolate . 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. Beat in the melted chocolate mixture. or until a cake tester inserted into the centers comes out clean. smoothing it into an even layer. Cover the top and the sides of the cake with the remaining mousse. Stir one fourth of the whites into the batter. a little at a time.
Chill 1 hour.PASTRY: Combine flour. 5 squares 2 tButter 2Eggs 1/4 cSugar ---1 xGarnish:--3 oz Chocolate. Pipe the chocolate mixture along the base on each side of the orange slices. cool it to tepid. so that one end of the slice is toward the center and the other is toward the edge of the cake. Beat egg whites till frothy. Cut in 1/2 cup softened butter (with pastry blender or in food processor) till mixture resembles coarse crumbs. Chocolate Mousse Flan Yield: 1 Serving 1 cFlour. GARNISH: Shortly before serving.use a vegetable peeler to make curls) over mousse. NB: Don't make or serve this on a hot day. remove from heat.MOUSSE FILLING: Bring 1/2 cup whipping cream to a boil. form into ball with hands. beating till stiff peaks form. sprinkle 3 squares (coarsely grated. cool. Lay 3 strips of wax paper across flan. all purpose ---1 xPastry:--2 tSugar. chill 10 minutes. Arrange the remaining cream decoratively around the bottom edge of the cake. Let the cake stand at room temperature for at least minutes before serving. icing 1 oz Chocolate. stir until melted. Chill the cake until the glaze is set. Bake at 425F for 10 minutes. icing You need a 9 1/2" flan pan with a removable bottom to make this spectacular looking dessert. remove wax paper. and pour it over the cake. icing sugar and melted square chocolate. gradually add 1/4 cup sugar. rounded sides up on the top of the cake. melted (1 square 1/2 cButter. Transfer the reserved chocolate mixture to a pastry bag. Arrange orange slices. Blend in 2 eggs yolks well. pour into pastry crust. smoothing it with a spatula over the top and sides of the cake. Gently fold into chocolate mixture. 3 squares 1x Sugar. Sift icing sugar over flan. softened ---1 xMousse filling:--1/3 cWhipping cream 5 oz Chocolate. Press into bottom and sides of flan ring pan with removable bottom that has been greased. Add 5 squares chocolate and 2 tbsp butter.141 smooth. it will melt .
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
Bake 10-15 minutes longer or until golden brown. margarine.Bake 15 minutes. spread while warm. press into greased 13 X 9" pan.Makes 36 chews. cocoa. Reserve 2 Tbl. drop on waxed paper. mix well. Chocolate Nut Toffee Bars Yield: 8 Servings 1 cButter or margarine. immediately top with chips.In large mixer bowl. Remove from heat.Remove from oven.Cool. in medium saucepan.145 Mix in a heavy 2 quart saucepan. 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 . With floured hands. Top with nuts. combine reserved margarine and sweetened condensed milk.Boil and stir 2 minutes more. add the vanilla.Add flour and cocoa.Let stand 1 minute.Meanwhile. 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.Stir over medium heat until mixture bubbles all over top.Remove from heat.Pour over crust.Stir in until melted the peanut butter. milk and butter. cut into bars. Store covered at room temperature. sugar. cook and stir until mixture thickens slightly. Hershey add Preheat oven to 350^.Let stand until set. stir in vanilla. beat remaining margarine and sugar until fluffy. about 15 minutes.With 2 teaspoons. uncooked quick rolled oats and nuts.
Bake for 35-45 minutes or until tested done. separated oz Unsweetened chocolate. Beat egg whites until stiff. Increase oven temperature to 350 F. just to boiling. Add nuts. fold into cake. mix well. coarsely chopped ----------------------------CAKE--------------------------------/4 cFlour ts Baking powder /4 ts Salt /2 cButter or margarine. Pour chocolate batter over crust. baking powder and salt. Bake 10 minutes. Add eggs. heat. Spoon over nut mixture in pan. Press onto bottom of 9-inch springform pan. Pour into a well greased 10" bundt pan. Cool 15 minutes then remove fom pan. Preheat oven to 350~. Set aside while preparing cake. grated Recipe by: morrissey@stsci. Heat until bubbly. softened 3/4 cSugar 4Eggs 1/2 cSour cream 1 tVanilla 1 cSemisweet chocolate chips 2 TOrange-flavored liqueur 1/2 tOrange peel. soft /2 cSugar Eggs.146 1 cWalnuts. Chocolate Orange Cheesecake Yield: 1 Serving -----crust----1 cChocolate wafer cookies . Bake 30 minutes. beating well after each addition. Blend liqueur and peel into remaining part. melted chocolate and vanilla. stirring constantly. melt ts Vanilla c Milk Melt 2 tb butter in small saucepan. Beat cream cheese and sugar at medium speed with electric mixer until well blended. Add flour mix alternately with milk.crumbled 1/4 tGround cinnamon 3 TButter or margarine. Blend in sour cream and vanilla. melted -----filling----32 oz Cream cheese. Separate batter into 2 equal parts. cinnamon. . and butter. Sift flour.edu Mix crumbs. Add egg yolks. Mix butter and sugar until well combined. one at a time. Blend chocolate into one part. Stir in corn syrup and cream. stir in brown sugar.
and butter.Pour chocolate batter over crust and bake 30 minutes.A great time saver for the lazy.Remove cheesecake when oven has cooled.Separate batter into 2 equal parts.Continue baking another 40 minutes.Add eggs. Continue baking another minutes. softened 3/4 cSugar 4Eggs 1/2 cSour cream 1 tVanilla 1 cSemisweet chocolate chips 2 TGrand marnier 1 tGrated orange peel Mix crumbs. Blend Gran Marnier and orange peel into remaining part. one at a time. beating well after each addition.Beat cream cheese and sugar at medium speed until well blended. Increase oven temperature to 350.Press onto the bottom of a 9-inch springform pan and bake 10 minutes. melted -----filling----32 oz Cream cheese. (*)I've just recently found Oreo Cookie crumbs in a box. I think cheesecake in general is best when chilled over night. Spoon remaining batter over chocolate layer. but it is no necessary. Reduce oven temperature to 325. cinnamon. Loosen cake from rim of pan.Melt chocolate in double boiler and add it to one part. Turn off oven and prop open oven door. .Turn off oven and prop open oven door.147 Reduce oven temperatue to 325 F. Chocolate Orange Supreme Cheesecake Yield: 1 Serving -----crust----2 cChocolate wafer crumbs 1/4 tCinnamon 4 TUnsalted butter.Blend in sour cream and vanilla.Carefully spoon orange batter over chocolate layer. remove cheesecake when oven has cool Loosen cake from rim of pan.
: Precision:approximate measurement OK. In a small bowl. *It's not necessary to cook the pancakes completely. In a large mixing bowl. don't fret:it will soon harden. When relatively hard.Drop small clumps (about 1 T) and cook like pancakes:about 1 1/2 minutes on one side. Freeze. and beat well.Then add sugar. 1/2 minute on the other.This recipe is based on a "chocolate turtle" recipe by Mae Rabenius from a cookbook produced by Faith United Methodist Church in Phoenix.Yield:40 pieces. beat eggs. then turn over again and remove after a few seconds. Heat skillet to medium-low. coat one side with buttercream frosting. Arizona. 30 minutes to cook. no one will even know. Time:10 minutes preparation. Difficulty:easy. vanilla. *One side of the pancakes may burn. if the middle looks somewhat gooey.148 Chocolate Pancakes Yield: 3 Dozen 3/4 cMargarine 3/4 cCocoa 2 cFlour 1 1/2 cSugar 4Eggs 2 tVanilla 1/2 tSalt 1/2 cButter cream frosting Melt the margarine and mix with the cocoa.It doesn't particularly affect the taste. mix flour and salt. Add flour and margarine mixture to this and blend thoroughly. 10 minutes to frost. NOTES: *Brownies in a skillet -. and if you frost this side. Chocolate Peanut Butter Bars Yield: 36 Servings 2 cPowdered sugar 2 cGraham cracker crumbs .
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.margarine melted 12 oz Milk chocolate or semisweet . melted Have ready a 13 x 9 inch baking pan. Cut into squares and enjoy. spread the melted chocolate over the top. 10g fat. Chocolate Peanut Butter Chews Dessert. cracker crumbs. Mix the powdered sugar. 18g car.chocolate chips. Pat firmly into a 9" x 9" pan.Refrigerate at least 2 hours until the chocolate is firm. 10mg chol with butter. Chocolate Peanut Butter Cookies . Scrape into an ungreased baking pan and press into an even layer.149 1 cSmooth peanut butter 1/2 c+2 Tbsp butter or .Let stand at room temperature. Add the peanuts and Rice Krispies. Remove from the heat and add the chocolate chips and marshmallows until melted. 113 mg sod. 15 to 20 minutes before cutting with a sharp knife into bars. Bring to a boil. 1 mg chol with margarine. Makes 36 bars Per bar: 173 cal. 3g pro. peanut butter and butter in a medium size bowl until blended.
egg.with the bottom of a glass. and vanilla.chopped 4Reese's peanut butter cups --.cracker crust.Remove from the oven and cool. . see This cookbook 32 oz Cream cheese.topping 1/2 cBlanched peanuts. Fold in the chocolate chips and refrigerate the dough for at least 1 hour. and vanilla Pour half into the prepared graham cracker crust.Gradually add to the creamed mixture. Pour the ch Refrigerate for 10 -12 hours before serving. In a large bowl beat the cream cheese. softened 1 cSugar 4Eggs 2 tVanilla extract 1/2 cSemisweet chocolate chips .cut in halves Preparation Time: 14:0 Preheat oven to 350 degrees. sugar. Add the finely ground chocolate chips to the remaining mixture and Bake for 50 minutes.Shape the dough into 3/4-inch balls and place on ungreased cookies sheets 3 inches apart. press each ball into a cookie 1 1/2-inches in diameter. 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.finely chopped 1 cChocolate fudge syrup or . Beat in the peanut butter.150 Yield: 12 Servings 1 cButter Or Margarine 1 1/2 cLight Brown Sugar. Chocolate Peanut Butter Cup Cheesecake Yield: 16 Servings 1Chocolate / peanut graham . cream the butter and sugar until light and fluffy. corsely . eggs. blending well.Bake for 15 to 20 minutes or until lightly brown. Preheat the oven to 350 degrees F. Thoroughly blend the flour and baking soda.
In large bowl with electric mixer on medium. 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.. cookies. chopped --------------------------GARNISH------------------------------/3 cFresh raspberry (opt) Fresh mint sprigs . Gradually beat in chocolate syrup and milk until well blended. 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. beat cream cheese.151 Chocolate Peanut Butter Dip Yield: 6 Servings 3 oz Pkg cream cheese. Chocolate peanut butter pound cake Yield: 12 Servings --------------------PEANUT BUTTER MOUSSE------------------------cPowdered sugar.fruit. or pretzels. Serve with fruit. Use an assortment of dippers.. pretzels.. cookies. and cinnamon until smooth. peanut butter. 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.
Invert loaf onto cake rack. Chill in refrigerator until firm. (Mousse will form triangle down length of pan. Serve directly from refrigerator. chopped PEANUT BUTTER MOUSSE .Line -cup loaf pan with foil. Let cool until thickened.Remove pan. melt chocolate in top of double boiler over simmer water. . Beat chilled cream to soft peaks. Mix in cream. remove foil. Add mixture to warm chocolate and stir until mixture is smooth and slightly thickened. stirring until smooth . CHOCOLATE MOUSSE Heat cream and sugar in heavy small pan over very low heat. Pour glaze over mousse and smooth all surfaces. Set pan with frozen peanut butter mousse flat onto work surface. about 1 1/2 hours. Transfer to med. Turn off heat. but not boiling water. Fold whites into peanut butter mixture in 2 additions. about 1 hour. Fold cream into chocolate mixture in 2 additions. Dissolve expresso powder in hot water in small bowl.cool 5 min. GLAZE .Heat cream and butter in med.shaking peanuts Line a large baking sheet with waxed paper. but still of pouring consistency. Makes about 30 1 1/2 inch clusters. Drop by scant teaspoons onto waxed paper. peanut butter and cream cheese in large bowl until smooth. Freeze until mousse is firm. Add peanuts and mix until coated. Stir until blended. Let stand until batter is cooled to room tem. Whisk in yolks. 6 hours or overnight. Mix together 1 1/2 cups sugar. spoon chocolate mousse over frozen peanut butter mousse.Add chocolate and whisk until mixture is smooth.) Set pan in freezer.some of the salt by . bowl and refrigerate until well chilled.cover pan. saucepan over low heat until cream simmers and butter is melted. propping to hold angle.152 *Can use semisweet chocolate.Spoon in peanut butter mousse and smooth top. Beat egg whites in medium bowl until soft peaks form. stirring just until sugar dissolves. Freeze until chocolate is firm. Meanwhile. Chocolate Peanut Clusters Yield: 30 Servings 4 oz Semisweet chocolate 4 oz Milk chocolate 1 tOil 2 cCocktail peanuts remove . Transfer mousse to serving platter. Combine chocolate and oil in the top of a double boiler and melt over hot.Smooth top. but not set. sugar and beat until stiff and shiny. Gradually add remaining 2/3 c. Tilt prepared pan lengthwise at 45 degree angle.
Shape by spoonful into round balls. crushed 1/2 cOrange juice 1 tOrange peel 1/3 cHoney Powdered sugar Combine all ingredient. Store .Roll out chocolate dough between two sheets of waxed paper to form a 15x10-inch rectangle.To one half. Mix well/ chill for 20 minutes. Place peanut dough on top of chocolate dough.and cooled 1/4 cFinely-chopped . in a large bowl. Divide dough in half.Cut into 1/4-inch slices. add melted chocolate.Add to creamed mixture.Blend in egg and vanilla. Sift together flour.Bake in preheated moderate oven (350 F.Roll out peanut dough between two sheets of waxed paper to form a 15x10-inch rectangle. blend well.153 Chocolate Peanut Whirls Yield: 60 Cookies 2/3 cButter or margarine. uncooked . except powdered sugar. roll up as for jelly roll. removing all waxed paper.Stir in oats. Chocolate Pecan Orange Balls Yield: 100 Servings 1 lb Pecans. baking powder and salt. Place on ungreased cooky sheets. soft 1 cSugar 1Egg 1 tVanilla 1 1/4 cSifted all-purpose flour 1 tBaking powder 1/2 tSalt 1 cQuaker Oats.) 10 to 12 minutes.peanuts (salted) Beat butter and sugar together until creamy.Wrap in waxed paper and chill several hours or overnight. add peanuts to remaining dough.(quick or old-fashioned) 1 oz Unsweetened chocolate melted . shelled and ground 8 1/2 oz Chocolate wafers. Starting with long side.
beat flour. 1/2 cup butter and brown sugar until crumbly. melted butter and vanilla extract. Cool. corn syrup. Bake 25-30 minutes until set. airtight container. softened 1/4 cFirmly packed brown sugar --------------------------FILLING------------------------------Eggs /4 cDark or light corn syrup /4 cGranulated sugar tb Butter. In small mixer bowl. granulated sugar. roll in powdered sugar. Bake 12-15 minutes until lightly browned. Makes about 3 dozen bars. melted ts Vanilla extract /2 cCoarsely chopped pecans pk NESTLE Toll House semi-sweet -chocolate morsels (12 oz) CRUST: Preheat oven to 350'F. shelled and ground . FILLING: In medium bowl with wire whisk. Chocolate Pecan Rum Balls Yield: 100 Servings 1 lb Pecans. Pour evenly over baked crust.154 in a tightly covered. Stir in pecans and Nestle Toll House semi-sweet chocolate morsels. Just before servings or giving. Press into greased 13x9" baking pan. cut into 2x1 1/2" bars. beat eggs. Makes 100 balls Chocolate Pecan Pie Bars Yield: 36 Servings ---CRUST--1 1/2 cAll-purpose flour 1/2 cButter.
Cover and whirl until very finely chopped. roll in powdered sugar. until the mixture forms very stiff peaks. airtight container. Loosen the meringues carefully with a small knife. Grease and flour 2 cookie sheets. gradually add in sugar 1 tablespoonful at a time. bake in the preheated oven for 30 minutes or until firm but not browned. Beat together the egg whites and cream of tartar in a small bowl until soft peaks form. Combine the pistachios and chocolate pieces in a blender or food processor. Makes 100 balls. leaving about 1 inch between mounds. 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. Shape by spoonful into round balls. Let stand for several minutes on cookie shets. Chocolate Pistachio Orange Cake Yield: 12 Servings . reserve.155 8 1/2 oz Chocolate wafers. transfer the meringues carefully to a wire rack to cool completely. except powdered sugar. in a large bowl. drop small mounds of meringue onto the prepared cookie sheets. Mix well. Fold in chocolate mixture and the vanilla. Store in a tightly covered. Using a teaspoon. crushed 1/2 cDark rum 1/3 cHoney Powdered sugar Combine all ingredients. Just before serving or giving. Store in a tightly covered container in a dry place. Chill for 20 minutes.
Cool and stir in the orange liqueur.Let stand 2 minutes. divide the Pistachio Sponge into two layers and place one on a cardboard.Whip the yolks. sugar and liqueur and whip on medium speed until firm. Preparing the Sponge.Process the nuts in a food processor until very fine.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. then fold in the pistachio mixture in two or three additions. on the paper.Bring the cream to a boil and pour over the chocolate. Increase the speed and whip in the remaining sugar.Using a sharp serrated knife.inch deep springform pan and line the bottom with a piece of parchment paper. whisking until cool. Pour the batter into the prepared pan. Preparing the Syrup.Continue whipping the whites until the whites hold a firm peak. Assembling. Sift the cake flour over the nuts and combine.to .Combine the water and sugar in a small pan and bring to a boil.Fold the yolks into the whites.Moisten with half the syrup and spread with most of the Ganache. confectioners 1Moistening Syrup 1/2 cWater 1/4 cSugar 3 TOrange Liqueur This striking and unusual dessert utilizes three flavors which harmonize beautifully in taste and appearance.Combine the cream.Butter a 9-inch diameter x 2 1/2 . Preparing the Whipped Cream.Refrigerate. then whip in half the sugar until light in color and aerated. Preparing the Ganache. 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.Place the chocolate in a bowl. Bake at 350 degrees F about 30 minutes. but not set. reserving some for a .Remove from the pan and cool on a rack. Preparing the Filling. cut to fit.Finely chop the peel and combine with the liqueur. then whisk smooth and strain into another bowl.Whip the egg whites and salt on medium speed until white and opqaque.
Place the second layer on the cream and moisten with the remaining syrup.and green In heavy saucepan or top of double boiler. Place some chipped pistachios in the center and dust them lightly with confectioners' sugar.Cover the outside of the cake with the shipped cream and press the shavings against the side of the cake. Holding. Stir in peanuts. Spread to even out top.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 . 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.157 decoration. Cover with a layer of whipped cream. melt 6oz white chocolate and the chocolate chips. Chocolate Pizza Yield: 20 Servings -Taste of the Country 8 oz White chocolate. Top with cherries. drizzle over pizza.Refrigerate the cake for up to 6 hours before serving. Pour onto a greased 10-inch pizza pan or a 10-inch circle of cardboard covered with foil. Drain the candied peel and distribute evenly on the Ganache. sprinkle with coconut. marshmallows and cereal. Chocolate Pots De Creme Yield: 2 Servings 1/2 cLight cream 2 oz German cooking chocolate * . Melt remaining white chocolate. Yield 16-20 servings. Chill.
And sweet chocolate. chopped chocolate. unsweetened chocolate. ~--------------------------------------------------------------------~--. . uncovered. large. sugar and salt.Mix into butter mixture until thoroughly blended. Pour into 2 pot de creme cups or 6-ounce custard cups. The semisweet chocolate is made from chocolate that is just slightly sweetened with sugar. such as the German cooking chocolate used in the Chocolate Pots de Creme recipe. mixing well.SELECTING THE RIGHT CHOCOLATE:You'll find three basic types of chocolate in the baking supplies department of most supermarkets--semisweet chocolate. Stir about HALF of the hot mixture into the beaten egg yolks. NOTE: ~---. roll a rope about 12 inches long between your hands.Using 2 T dough. unsifted 1x . stirring every 30 seconds.Chill dough until firm enough to handle (about 30 minutes). Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar. Chocolate Pretzels Yield: 8 Servings 1/2 cButter or margarine 1/4 cSugar 1Egg. Garnish with whipped cream. unbleached.2 TCocoa 1 1/4 cConfectioners' sugar 2 TButter or margarine. and sweet chocolate. on 50% power for 2 to 3 minutes or till thickened.) *German cooking chocolate should be coarsely chopped. is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings. melted 1/2 tVanilla extract Cream 1/2 cup butter and the sugar until light and fluffy.Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in diameter by crossing the ends. stirring every 30 seconds. uncovered. if desired.In a small nonmetal bowl stir together light cream. -.Micro-cook. leaving -inch tails. beaten 1 tVanilla extract 1/4 cMilk 1/4 cCocoa 2 cFlour.Return all to the bowl. . vanilla.158 1 1/2 tSugar ds salt 2Large beaten egg yolks 1/4 tVanilla Whipped cream (opt. Cover and chill for several hours or till firm.Sift cocoa and flour.Micro-cook. . and milk.Stir in vanilla. on 100% power about 1 1/2 minutes or till chocolate is melted.Beat in the egg. -cocoa frosting..
brown sugar.Combine 1/3 cup sugar. melted 1 tVanilla 1/3 cSugar 1/2 cBrown sugar. add milk.Mix cocoa and confectioners' sugar. and 6 tablespoons cocoa in a saucepan.Stir over high heat until sugars melt and mixture comes to a boil. Gradually stir in butter and vanilla. thin with milk. Bake at 350 degrees F.When pretzels are cool. 2/3 cup sugar. Pour water over top and do NOT stir. salt. and vanilla. and 2 tablespoons cocoa in a greased 2 quart casserole. butter.Pour over top of cake batter. spread with Cocoa Frosting. 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. spreading mixture evenly in pan.159 Flip the loop down over the crossed ends. If frosting is too thick. for about 10 minutes.Stir well. Place pretzels on greased baking sheets. firmly packed 6 TCocoa powder 1 cWater Combine flour. baking powder.. Mak frosting in a small bowl. Chocolate Pudding Mix Yield: 80 Servings ---BASIC MIX--2 1/2 cInstant nonfat dry milk 5 cSugar . Make 2 dozen. Press firmly into place.Bake pudding for 40 minutes.
VARIATIONS: Cook as directed.160 3 cCornstarch 1 tSalt 2 1/2 cUnsweetened Cocoa ----------------------TO USE BASIC MIX--------------------------cMilk /3 cMix Mix all the ingredients until they are well blended. not boiling water. beat in flour . Grease a 9 inch springform pan. TO USE: Stir the mix in the cannister befor measuring ou 2/3 cuof the mix into a saucepan. Pudding will thicken further as it cools. Melt together butter and unsweetened chocolate in top of double boiler over simmering. stirring. placing yolks in large bowl. stirring until smooth. but add one teaspoon Vanilla bean extract and 1 tablespoon sweet butter to the pudding as it cooks. For a chocolat-mocha flaver. Chocolate Pudding Souffle Cake Yield: 10 Servings 1/4 cUnsalted butter 3 oz unsweetened chocolate 1/2 cCake flour 1/2 tBaking powder 1/4 tSalt 6Eggs ---Pudding:--1/2 cSugar 2 TCornstarch 2 1/2 cHeavy cream 5Egg yolks 8 oz semisweet chocolate 1 cSugar 1/4 tCream of tartar 2 tVanilla Preheat oven to 375 degrees. Set aside. Separate 3 eggs. Mix together flour. Beat in chocolate mixture at low speed. until mixture thickens and comes to a boil.Store mix in an airtight cannister or a tightly covered jar. Continue stirring for 1 minute. 2-3 minutes. baking powder and salt in small bowl. reserve whites. Add 3 whole eggs and 3/4 cup sugar to yolks. Add 2 cups milk and cook over low heat. beat at high speed until pale and lemon-colored. remove form heat and pour into individural serving dishces. add 1 tablespoon instant coffe to the pudding mix before cooking.
Refrigerate until firm. but not dry. Repeat with remaining cake layers and pudding. prepare pudding. Transfer pan to a rack to cool completetly. Whisk in the cream. Remove saucepan from heat. Stir about one-third of whites into chocolate mixture until blended. spread top with 3/4 cup of pudding. Place 1 layer on serving plate. beat egg whites until frothy. .Place in a greased ovenproof dish. place plastic wrap directly on the surface. Bring to simmering over medium-low heat. Scrape yolk mixture back into saucepan. Meanwhile.Cut in shortening & mix with sugar. stirring constantly. Bake in preheated oven 40 to 50 minutes or until cake is set in center. Fold in the remaining whites.161 mixture just until blended. Cover sides with pudding. whisking constantly. until pudding is set. Refrigerate until cold and thickened for at least 2 hours. sprinkle with white sugar & serve immediately.Remove from oven. To assemble: Remove sides of pan from cake. peaks form. Refrigerate cake. unsweetened 5 TWater or plain soya milk 2 oz Brown sugar 2 TCocoa powder 1/2 pt Water Mix flour & cocoa together. Beat in the remaining 1/4 cup sugar until stiff. Gradually whisk some of the cream mixture into egg yolks. Using a serrated knife. Stir in water or milk until you have a moist cake. Cook over very low heat.Pour boiling sauce over the cake put straight into a 355F oven for 35 minutes. Using clean beaters and a clean medium-size bowl. about 5 minutes. Stir in the chocolate and vanilla until melted and smooth. Chocolate Puddle Pudding Yield: 4 Servings 3 oz White flour 1 1/2 oz Shortening 3 oz White Sugar 2 TCocoa powder. Whisk together sugar and cornstarch in medium-size heavy saucepan. Add cream of tartar and beat until soft peaks form. Scrape into the prepared pan. smoothing top. until pudding is very thick.Bring to a boil. do not let boil. cut cake horizontally into 3 equal layers. Put all remaining ingredients into a pot & stir until the cocoa & sugar is dissolved. Scrape the pudding into a bowl.
Gradually add cream mixture to melted chocolate. Add cor syrup. melted 1 TPure vanilla extract ---White chocolate sauce:--6 oz White chocolate baking bar 5 TWhipping cream 2 TLight corn syrup 1 1/2 TRaspberry liqueur 1/2 tPure vanilla extract ---For raspberry cream:--1 cWhipping cream 1 TRaspberry liqueur 1 TSugar 2 pt Fresh raspberries Fresh mint sprigs. bring to boil. Makes 14 crepes.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. Set aside. Chocolate Raspberry Truffle Cheesecake Yield: 1 Serving . swirling to form crepe. stirring until smooth. Preparation of raspberry cream:Whip the cream. Stir in liqueur and vanilla. Place cream in small saucepan. Pour 2-3 tablespoons of batter in pan. Fold in 1/4 of raspberries. raspberry liqueur and suga to form soft peaks. Sprinkle with raspberries and garnish with mint. Spoon a generous 2 tablespoons raspberry cream down center of each crepe. for . stirring until blended. Serve immediately. Preparation of sauce: Gently melt chocolate over low heat. Repeat with remaining batter. Crepes m be stacked and freeze well. Keep warm. To serve: spoon some chocolate sauce over center of each dessert plate.garnish Blend all ingredients for crepes in a blender or food processor until smoot Heat 6-inch non-stick skillet pan over med-high heat. stirring at intervals. Fold 2 sides over an place seam side down on chocolate sauce. Yield: 1 cup. coat with vegetable spray. Cook minute on each side or until golden.
In food processor bowl or large mixer bowl process ricotta cheese until smooth. Blend in sour cream and vanilla. Drop rounded tablespoons of chocolate cream cheese batter over plain bat do not swirl. melted 32 oz Cream cheese. melted . egg whites. Add yogurt cheese. Bake at 325 for 1 hour and 20 minutes. cocoa. Prepare Topping: Melt chocolate chips and whipping cream over low heat.163 1 1/2 cChocolate wafer cookies . stirring until smooth. pour over c speed on electric mixer until well blended. Loosen cake from rim o pan. Spread over cheesecake. Add preserves. Chill. Add eggs slowly. . seedless -----topping----6 oz Chocolate chips 1/4 cWhipping cream Combine crumbs and margarine. flour and vanilla. press onto bottom of 9-inch springform pan well blended. raspberries and mint leaves. sliced Heat oven to 325'. sugar. . no ge 2Egg white 3/4 cSugar 1/3 cHershey's cocoa 2 TAll-purpose flour 2 tVanilla Strawberries.and cooled 1/3 cRaspberry jelly.crushed 2 TMargarine.divided 1 1/4 cSugar 3Eggs 1 cSour cream 1 tVanilla 6 oz Chocolate chips. softened. Chocolate Ricotta Cheesecake Yield: 16 Servings 1/3 cGraham cracker crumbs 3 1/2 cLowfat part-skim ricotta .che (yogurt cheese . Garnish with whipped topping.made from -) 32 oz Lowfat vanilla yogurt. sliced and toa Kiwi fruit. mix well. Sprinkle crumbs on bottom of 9-inch springform pan.
. chill thoroughly. Add the rum extract.Chill thoroughly. Slightly Beaten 2 oz Unsweetened Baking Chocolate .Broken. Chocolate Rum Ice Cream Yield: 8 Servings 1 cSugar 2 TUnbleached All-Purpose Flour 1lg Egg. Garnish with strawberries and kiwifruit. or just until the mixture boils and thickens. Pour over crumbs. Remove from oven. stirring frequently. in a large microwave-safe bowl.164 process just until well blended.Add the light cream to the chilled mixture and blend well. and then gradually stir in the milk. open door slightly.Blend in the egg and the backing chocolate pieces. Leave cheescake in oven for 1 hr. Cool. 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 . with a wire whisk. Chilled. Bake 50 min or until edges are set. Turn off oven.Freeze in a 2-quart ice cream freezer according to the manufacturer's directions. blending well. blending it in. .Half And Half Combine the sugar and flour. just until smooth and well blended.Microwave on HIGH (100%) for 2 to 2 1/2 minutes. 2 Squares 1/2 tRum Extract 2 cLight Cream. Makes 16 servings.
Place slices on ungreased cookie sheet. Chocolate Sauerkraut Cake . Bake at 375 F for 8-10 min. Add 1 t.te 1 tCornstarch Salt. add 1 c. In a separate bowl. combine filling ingredients except food coloring and mint or strawberry extract. Chill for several hours. divide filling half . Shape dough into two 1 1/2" thick rolls. cocoa. sugar. Makes 36 sandwiches. combine flour. Wrap in waxed paper. then spread wrong side of cookie and top with second cookie. Add to creamed mixture. Excellent for over ice cream. or until almost firm. Boil 3 minutes. pinch Add enough water for thick paste. Decorate by drawing the tines of a fork across each slice. Add appropriate extract to each one.165 1/4 tSalt -----filling----2 1/2 cConfectioner's sugar 1/4 cButter. baking soda and salt. or 2 squares chocola . softened 1 tVanilla 2 TMilk Red food coloring Green food coloring Cream butter. If desired. boiling water. Chocolate Sauce Yield: 1 Serving 1/2 cSugar 2 TCocoa. Meanwhile. egg and vanilla until fluffy.tint half pink and half green. Beat until spreading consistency. Vanilla. Cool cookies.
baking 1 tBaking powder 1 tBaking soda 1/4 tSalt 2/3 cButter or regular margarine 1 1/2 cSugar 3Eggs. beating well after each addition.Cut into squares. . Cool in pan on rack. salt. . So be sure to rinse and drain the sauerkraut several times when you make this recipe. . . 1 oz Semisweet chocolate 3 oz Cream cheese. confectioners' sugar.Stir in sauerkraut. set aside.Cream together the butter and sugar in a bowl until light and fluffy. Combine chocolate.I have fooled my kids with this as well as seen it done on TV. milk. sifted 1/2 cCocoa. beating well after each addition. . Cool slightly.Bake in a preheated 350 degree F. Add dry ingredients alternately with water to creamed mixture. Spread batter in greased 13 x 9 x 2-inch bakeing pan. one at a time. . It is also one of those recipes that is a classic but you can never find in most cookbooks.frosting. cream cheese. unbleached. large 1 tVanilla 1 c. baking powder.* creamy chocolate .Beat in vanilla. Everyone thinks that the sauerkraut is coconut. NOTE: This is one of those dishes that sound absolutely horrible. using an electric mixer set at medium speed. cocoa. but tastes great. . softened 1 TMilk 1 cConfectioners' sugar 1/8 tSalt 1/2 tVanilla extract *Sauerkraut should be rinsed and drained thoroughly and then chopped coarsely. baking soda and salt.Add eggs. . Frost with Creamy Chocolate Frosting. . oven for 35 minutes or until cake tests done.166 Yield: 16 Servings 2 1/4 cFlour. water 2/3 cSauerkaraut. and vanilla in a bowl. . . Chocolate Shortcakes with Red Fruit and Whipped Cream . 1. ++++ Sift together the flour. CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water. Beat with an electric mixer at high speed until smooth and creamy.
stir to mix. cocoa powder. cold 2 tOrange zest. Set top of shortcakes on whipped cream. toss again. Bake about 20 minutes. + 2 tbsp. moist. Serves 12. 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. finely grated 3/4 cUnsalted butter. s liced 1/3 cSugar. Let stand 1 hour. preheat oven to 400 degrees. orange zest. Spoon 1/4-cup mounds of dough about 2 inches apart on the baking sheet. If desired. gently pat dough to 1/2. cold 1/2 cMilk. cold 1 TSugar 1 1/2 tVanilla 1/4 cPowdered sugar. To assemble: Split shortcakes in half. or until toothpick inserted into center comes out clean. salt into a large bowl. or more to taste 1 pt Raspberries 1/2 lb Cherries. buttermilk. then add raspberries and cherries. Using a fork. Place bottom halves on dessert plates.to 3/4 inch thickness. Topping: Whip cream with sugar and vanilla until soft peaks form. sticky dough. Set aside for at least 2 hours. sugar. Cut butter into dry ingredients until mixture resembles coarse meal. Adjust rack to lower third of oven. Add egg mixture. baking powder. in 1/4" . baking soda. . add sugar. then with whipped cream. The dough: Sift flour. for topping Filling 1 1/2 cWhipping cream. mash one-third of the berries. (optional) Recipe by: Flo Braker Place strawberries in large bowl. Sprinkle a little sugar over each mound. sprinkle with a light dusting of powdered sugar.pieces 3 TSugar. Top each with berries and cherries. Chocolate Silk Yield: 6 Servings .hulled. stir just until it forms a soft. Combine egg. Cool shortcakes on a wire rack. milk. gently toss. pitted.167 Yield: 12 Servings 2 pt Ripe strawberries. Line a large baking sheet with parchment paper.
stirring frequently to prevent a skin from forming on the surface.Set the pan over moderately low heat and cook.Cover each cup with plastic wrap.OR Candied Violets In a large saucepan. Add eggs. Blend a little of the hot mixture into the beaten egg yolks. combine the sugar. then stir the warmed egg yolks back into the pan. cocoa. one at a time. whisk vigorously to blend. whipped tb Chopped blanched Pistachios .Blend in melted chocolate and vanilla. cornstarch and gelatin. stirring constantly with a wooden. stirring constantly. about 10 minutes.Cook over moderately low heat.Remove from the heat and stir in the vanilla. Ladle the mixture into 6 decorative 4-ounce pot de cr me cups or white porcelain ramekins and let cool completely. for 3 to 4 minutes. then refrigerate at least 5 hours. evaporated skim milk and whole milk. pressing out all lumps. or overnight. 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.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 .The mixture must not boil or the eggs will scramble. Set the saucepan on a rack to cool for 10 minutes. beating 5 minutes after each addition .Add the half-and-half. until the mixture just boils and is thickened and smooth. Serve as is or top each serving with a little of the whipped cream and either a scattering of chopped pistachios or a single candied violet.beaten 2 tVanilla Extract ----------------------OPTIONAL TOPPING--------------------------/4 cHeavy Cream.
about 15 minutes. beating thoroughly. Chocolate Souffle Roll Yield: 10 Servings 5Eggs 6 oz Semisweet chocolate 2 TButter 2 TCognac. Peel off paper and replace with a clean sheet. Cut chocolate into small pieces and combine butter and 2 tbl. of cognac in large bowl. cognac and whip until stiff. Butter and line a 10 x 15" jelly roll pan with waxed paper. simultaneously lift and roll cake directly onto serving platter. Set bowl of chocolate over hot water and stir until mixture is smooth. Slide cookie sheet under cake and cover cake with a sheet of waxed paper. Set aside. Put cookie sheet back on top and invert cake again. sharp knife along edge of cake to loosen it. Trim edges.for garnish (optiona 1) Heat oven to 350 F. Still holding paper. Bake until firm to the touch. Add sugar in slow stream and continue beating until stiff. Separate eggs. for garnish 1/2 pt Raspberries. Remove top cookie sheet and paper. (optional) * Salt 1/3 cGranulated sugar 1 cHeavy cream Powdered sugar. seam inside down. Run a small. one at a time. Gently stir about 1/4 of the egg-white mixture into chocolate mixture.169 on medium speed. pick up long edge of paper with both hands and ease cake into a curve.Pour into cool pie shell. Put . and fold in remainder. Beat egg whites with a pinch of salt until they just begin to hold soft peaks. In medium saucepan. chill for 2 hours. Remove bowl from hot water and add egg yolks. . Pour batter into pan and smooth top with a metal spatula. Remove pan from heat. To roll cake. Lift off top pan.Then top with whipped cream. or water 1 TCognac. Slide cake onto work surface and let cool about 20 minutes. bring 2" water to a simmer over low heat. Combine cream and remaining tbl. Spread cream over cake. Set another cookie sheet on top and invert cake.
Slowly add the cold milk mix.Heat the remainder of the milk to boiling point.Add vanilla and salt to taste (about 1/2 teaspoon vanilla and dash of salt). we use low-fat) 3Slices bread. Note: This is what you fix for your kids (even us big kids) on a cold winter's day. if desired. covered. Recipe can be made and refrigerated.Heat the remainder of the milk to boiling point. stirring frequently.sub may be used! 5 TFlour 2 TCocoa 4 cMilk (of course.Slowly add a little until creamy. Serves 10 Chocolate Soup Yield: 4 . Serving: Garnish with raspberries.Add a little milk until cramy. bring again to boiling point.Put under broiler and brown. several hours ahead.* Combine sugar. They (and we) love it for lunch. Add the toasted bread at serving time.5 folks 1/2 c+ 1 tb sugar. *(If the sugar substitute and fat substitute are made) Chocolate Spongecake Yield: 1 Serving . flour and cocoa.* sugar .170 confectioners' sugar into a sieve and dust over roll.8 1/4 cStick butter =OR=1/4 cMargarine.Cube the bread and fry golden brown in the butter.
Invert pan and let cake hang in pan until cool.Add lemon juice to beaten egg yolks and beat with rotary egg beater until thick enough to hold a soft peak.Fold in sugar in small amounts. Refrigerate 30 minutes. Prep. separated 1 cSifted sugar Sift flour. Stir until chocolate is completely melted.Beat egg whites until stiff but not dry. Remove from cookie sheets to cool on wire racks. roll in additional sugar. baking soda and salt. then fold in egg yolks. Chocolate Sugar Cookies Yield: 42 Servings 3Squares BAKER'S Unsweetened . Makes about 3 1/2 dozen cookies. Heat oven to 375'F. time: 15 minutes. (If flatter. Shape dough into 1" balls. Stir 1 cup sugar into melted chocolate mixture until well blended.171 3/4 cSifted cake flour 1/4 tSalt 4 TCocoa 1 TLemon juice 5Eggs. Baking time: 8-10 . salt and cocoa together 4 times.) Bake 8-10 minutes or until set. crisper cookies are desired. Stir in egg and vanilla until completely blended. cut through batter with spatula to remove large air bubbles and bake in a 350 degree oven for 45 to 60 minutes. Pour into ungreased tube pan. flatten balls with bottom of drinking glass. Chill time: 30 minutes.Makes 1 (9 inch) cake. Mix in flour.Fold in flour mixture in small amounts.Chocolate 1 cButter or margarine 1 cSugar 1Egg 1 tVanilla 2 cAll-purpose flour 1 tBaking soda 1/4 tSalt Additional sugar Microwave chocolate and margarine in large microwavable bowl on HIGH 2 minutes or until margarine is melted. on ungreased cookie sheets. 2" apart. Place.
stirring after 2 minutes. Make indentation in each ball. Roll in finely chopped nuts in place of sugar. Chocolate Swirl Cheesecake . mix well. Roll in finely chopped nuts in place of sugar. nuts and chips. Make indentation in each ball. Sift dry ingridients together and add chocolate mixture alternately with milk. Drizzle with melted BAKER'S Semi-Sweet Chocolate. chopped 6 oz Peanutbutter Chips Cream margarine and sugar. fill center with your favorite jam. CHOCOLATE-CARAMEL SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. Fill centers of cookies with caramel mixture. 4. Beat in egg and cocoa.172 minutes. 2. 6. 5. JAM-FILLED CHOCOLATE SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. bake as directed. 7. Stir in vanilla. Bake in 400 F oven for 8-10 minutes. Chocolate Surprise cookies Yield: 12 Servings 1/2 cMargarine 3/4 cSugar 1Egg 3 TCocoa 1 3/4 cFlour 1/2 tBaking Soda 1/2 tSalt 1/2 cMilk 1 tVanilla 1/2 cWalnuts. Frost with icing if desired. Bake as directed. Microwave 1 package (14 ounces) KRAFT Caramels with 2 tablespoons milk in microwavable bowl on HIGH 3 minutes or until melted. Drop 2 " apart on ungreased cookiesheet. 3.
stir together coconut. 8x8 inches.Beat vigorously for 1/2 minute.Bake 20 to 25 minutes. Chocolate Syrup Brownies .Pour into pan.173 Yield: 10 Servings 1 cSemi-sweet chocolate ships 1 1/4 cGraham-cracker crumbs 1/4 cButter. Pour into crumb-lined pan. nuts.Sprinkle coconut mixture evenly over top. Chocolate Swirl Coffee Cake Yield: 1 Serving 1/3 cFlaked coconut 1/4 cNuts. the egg and water. refrigerate. with knife. cut through batter several times for marbled effect. the remaining butter. cho Stir melted chocolate mixture into first half. 1/4 cup sugar. set aside.soft 8 oz size 1/2 cSour cream 4Eggs Preheat oven to 325 degrees 2. melted 3/4 cSugar 1 tVanilla extract 1/2 cSugar 2 TSugar 2package Cream cheese. melted 2 cBisquick baking mix 1/4 cSugar 1Egg 2/3 cWater 1/3 cSemi sweet chocolate pieces Melted Heat oven to 400 degrees. 1/4 cup sugar and 1 tablespoon of the butter.Spoon chocolate over batter. Combine over hot (not boiling) water.Serve warm. c Cool at room temperatute. .Mix baking mix.Grease baking pan.In a small bowl. chopped 1/4 cSugar 3 TButter.
and add the sugar a Syrup. Then fold in the butter and nutmeats. bake in a moderate oven (350f) 35 to 40 minutes. (optional) 1 tVanilla Combine 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.174 Yield: 1 Serving 1Egg 1 cBrown sugar. baking soda and salt together.Cook and stir over medium heat until mixture comes to a full boil and chocolate is well blended.Cool for minutes.Chill. melted 3/4 cPecans or walnuts.Remove from heat and stir in vanilla. chopped The egg. tapioca and salt in saucepan. sift the Stir flour. stir. packed 3/4 cHershey's chocolate syrup 1 1/2 cFlour 1/4 tBaking soda 1 ds Salt 1/2 cButter. Spread in a well-greased shallow baking tin (9" square). Cut while warm into small squares. about 15 minutes. stir in milk and beaten egg. Makes about 8 servings. Let stand 5 minutes.Add chocolate and instant coffee. and add to the sugar mixture. Chocolate Teacake .
about 5 minutes. Stir the mixture until the sugar dissolves completely. 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. Add the egg.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. Bake for 1 hour 10 minutes. plumped in warm . Cool in the pan 10 minutes. Blend in another 1/2 cup of the cream. pliable ball. baking soda. Add the dry ingredients in three additions. stirring frequently. Sift together the flour. Do not over mix. Stir in the currants and nuts. until the thermometer registers 238F. Cook the toffee. lest it scorch. and cook the syrup. and 1/2 cup of cream in a large saucepan set over moderate heat. beat until light. which will cause the temperature to drop. baking powder. remove the pan from the heat at once. reduce the heat to low. (NOTE: Even though the temperature of the toffee may not exceed 230F. stirring constantly. add the vanilla and sugar. Pour into a greased and floured 7-by-5-by-3-inch loaf pan. Insert a candy thermometer. CORN SYRUP. if it firms in cold water. and continue to cook and stir until the thermometer reaches 236F or until a bit of the hot toffee dropped into a little cold water forms a soft. alternating with the buttermilk. remove and cool on a rack. Cook toffee until the mixture becomes quite thick: A drop of it should firm up quickly in cold water.water and drained 2 oz Chopped pecans PREHEAT OVEN TO 350F. salt and cocoa. Mix in the remaining 1/2 cup cream and the melted chocolate. Cream the butter.) Quickly mix in .
Fold gently into chocolate mixture.Melt chocolate and butter in low 200 degree oven for 10 minutes or until chocolate and butter are melted. separated. then cut it into 1-inch squares. blend well. sugar and water. 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. Sift or sprinkle powdered sugar over top of cooled cake. Add egg yolks one at a time. Add flour. Turn into prepared pan and bake for 15 minutes in middle of -degree oven.176 the vanilla and salt. Whipped cream may be served thickly spread on top of cake or in a separate bowl. beat egg whites until stiff. then pour the toffee into a well-buttered 8-by-8-by-2-inch pan. Let cake cool completely. In a separate bowl. Wrap each one in waxed paper or plastic wrap. Cool the toffee completely. Chocolate Truffles Yield: 1 Serving 1 csemisweet chocolate pieces . vanilla and confectioners sugar until soft peaks form. Whip cream. beating well after each addition. Chocolate Truffle Cake Yield: 8 Servings 16 oz Semi-sweet chocolate 4Eggs.
brandy. and milk. candy sprinkles.(optional) 1-2 oz melted white baking pieces . Or. Microwave.amaretto. or drizzle with melted white baking pieces. Drop from a slightly rounded teaspoon measure onto a baking sheet lined with waxed paper. uncovered. and smooth. Cover and chill about 15 minutes or until mixture holds its shape. Microwave. Beat chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy and lighter in color. dip in melted chocolate. butter. Cover and chill about 1 hour or until mixture is cool. evenly thick. uncovered. hazelnut liqueur. stirring once during cooking. Stir in liquor. Makes 48 pieces (about 3/4 pound). liqueur.(6 ounces) 1/3 cbutter (no substitutes) 1/4 cmilk 1large beaten egg yolk 2 Trum. Comments: These chocolates are so spectacular. roll balls in nuts. . orange liqueur.(optional) 1/2 cfinely chopped nuts.2 oz melted chocolate (optional) 48purchased foil candy cups .coffee liqueur.(optional) In a microwave-safe 4-cup measure combine chocolate pieces. on 100 percent power (high) for 1 to 2-1/2 minutes or until soft enough to stir smooth. Return to the 4-cup measure.liqueur. or orange juice.or orange juice 1. stirring after every 30 seconds. stirring occasionally. kirsch. . instead of dipping. or coconut. or coconut. about 1 minute or until bubbly. . Chocolate Truffles Yield: 16 Servings .177 . candy sprinkles. place in foil candy cups. Cover and chill about 30 minutes or until firm. Gradually stir about half of the hot mixture into beaten egg yolk. your friends will think you purchased them at the candy shop. If desired. praline .candy sprinkles or coconut . Sprinkle with nuts. .
mixing at medium speed on electric mixer until well blended.178 6 oz Semisweet chocolate * 4 TUnsalted butter ** 1/2 tVanilla extract 2Egg yolks.Top with pecans. sugar and vanila. In a double boiler. cool before removing rim of pan. Loosen cake from rim of pan. additional chopped nuts and maraschino cherries. .. 40 minutes.Refrigerate the truffles. Garnish with whipped cream. Remove from the heat and stir in the vanilla. Chill. melt the chocolate and butter over simmering water. Toasted 16 oz Cream Cheese. In 1 /2-quart heavy saucepan. Chocolate Turtle Cheesecake Yield: 10 Servings 2 cVanilla Wafer Crumbs 6 TMargarine. Blend in chocolate. melt carmels with milk over low heat. until smooth. one at a time. about 1 hour.. ** Unsalted butter should be cut into small pieces.Cover and refrigerate until firm. press onto bottom and sides of -inch spring. Softened 1/2 cSugar 1 tVanilla 2Large Eggs 1/2 cSemi-sweet Chocolate Chips * *Chocolate chips should be melted. In a small bowl. Shape level tablespoons of the chocolate mixture into balls and then roll them in the cocoa.form pan. Combine cream cheese.Pour over crust.Bake at 350 degrees F. Add eggs. 10 minutes. Melted 14 oz Carmels ( 1 bag) 5 oz (1 cn) Evaporated Milk 1 cChopped Pecans. mixing well after each addition. pour over pecans.Bake at 350 degrees F. gradually whisk the warm chocolate mixture into the egg yolks. lightly beaten 4 TUnsweetened cocoa powder *Note: Semisweet chocolate should be coarsely chopped. if desired. stirring frequently. Combine crumbs and margarine.
Bake at 425 degrees F. Chill.Bake at 325 degrees F.Sprinkle with pecans.Cool 5 minutes. Melted 16 oz Cream Cheese. Refrigerate 3 hours or until set. Increase oven temperature to 425 degrees F. Chocolate Velvet Cheesecake Yield: 10 Servings 1 cVanilla Wafer Crumbs 1/2 cChopped Pecans 3 TGranulated Sugar 1/4 cMargarine. Refrigerate.. Packed 2Large Eggs 6 oz Semi-sweet Chips.Add eggs. Place plastic wrap on surface of filling.pudding cook and serve . Remove from heat. Melted 3 TAlmond Flavored Liqueur 2 cSour Cream 2 TGranulated Sugar Combine crumbs. 10 minutes.179 Chocolate Turtle Pie Yield: 8 Servings 1/4 cCaramel ice cream topping 6 oz Graham cracker crust 1/2 cPecans.variety 3 cMilk Cool whip Spread caramel topping on bottom of crust. 35 minutes. one at a time. granulated sugar and margarine. chopped 2package 4 oz chocolate . Combine cream sheese and brown sugar. stirring twice. Stirring constantly.. cook on medium heat until mixture comes to full boil. press onto bottom of 9-inch springform pan.Stir pudding mixes into milk in medium saucepan. pecans. carefully spread over cheesecake. mixing at medium speed on electric mixer until well blended. cool before removing rim of pan. Softened 1/2 cBrown Sugar. Combine sour cream and granulated sugar.Bake at 325 degrees F. VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for .Blend in chocolate and liqueur. Garnish with cool whip. Loosen cake from rim of pan. 10 minutes.Pour into crust. pour over crust. mixing well after each addition.
Make 3 wells in the dry ingredients. vinegar into 1 well and melted butter into the third. unbleached. 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.water mocha chocolate . 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. coffee. cocoa.frosting-1 3/4 cConfectioners' sugar 3 TCocoa. Chocolate Waffles-Mix . cocoa. NOTE. Try this and I think that you will like it. with an electric mixer set at medium speed.Pour batter into a greased 9-inch square baking pan. baking 3 TButter or regular margarine 3 TCoffee. sugar.180 almond flavored liqueur.Beat. until smooth. The vinegar was used to keep the cake from spoiling. and vanilla in a mixing bowl. hot 1/2 tVanilla extract Sift the flour. and salt together into a mixing bowl. softened butter. oven for 25 minutes or until cake tests done.Cut into squares. brewed. Beat with a wooden spoon until well blended. Frost with Mocha Chocolate Frosting. Chocolate Vinegar Cake Yield: 9 Servings 1 1/2 cFlour.Pour water over all. sifted 1 cSugar 3 TCocoa.Bake in a preheated degree F.Pour vanilla into well. baking soda.Cool in pan on rack.
Cake tester will come out almost clean.Pour onto heated waffle baker and bake.Top will be light in color and crusty. combine beaten eggs. . place 1 Tablespoon vinegar in measuring cup and fi small but batter is not smooth.cacao Unbaked pastry . Sprinkle with shaved chocolate.refrigerated.for a 9 inch pie. melted 1/2 tBaking soda 1/4 cSugar 1/4 cCocoa *To make sour milk.butter. vanilla and beat the mixture lightly until blended. Yi Chocolate Walnut Pie Yield: 1 Serving 3lg Eggs 1 1/2 cSugar 3/4Stick (6 tablespoons) .181 Yield: 1 Serving 2 cBake it all mix 2Eggs 1 cButtermilk or sour milk* 1/2 tVanilla extract 1 TShortening.fitted into pie pan and . Pie is best served warm with vanilla ice cream and topped with creme de cacao.Pour filling into the shell and bake at 350 degrees for 1 hour to 1 hour and 5 minutes.Then add flour. Option: Substitute coffee ice cream for the vanilla ice cream and top with Kahlua.Mix well.ice cream Creme de . chocolate and walnuts. melted and cooled 2 tVanilla 3/4 cFlour 1 1/2 cSemisweet chocolate chips 1 1/2 cChopped walnuts Vanilla . In a large bowl. sugar. . butter (melted and cooled).
gradually beat in remaining sugar. covered with foil in moderately slow oven 30 mins. Uncover and bake a further 1 hour or until cake is cooked through.Beat in cooled chocolate.Transfer mixture to large bowl. Stir quarter of the egg white mixture into chocolate mixture. 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. line base with paper. Beat egg whites in small bowl with electric mixer until soft peaks form. fold in sifted flour.Spoon chocolate mixture into prepared tin. Run a knife around edge of cake.Beat in egg yolks. beat until sugar is dissolved.182 Chocolate Whisky Fudge Cake Yield: 8 Servings 180 gUnsalted butter 3/4 cCastor sugar 3Eggs. cocoa and gelatin. sliced. Gradually stirin milk. Cool slightly. whisky and essence. stirring constantly. fresh In medium saucepan. beat until combined. sliced Strawberries. Cook over medium heat. Beat butter and cup of the sugar in small bowl with electric mixer until light and fluffy. until mixture comes to a boil and gelatin is dissolved. Bake. leave cake to cool in pan. let stand 5 minutes. . melted 1 cSelf-raising flour Grease deep 23cm round springform tin. stir together sugar. then fold in remaining egg white mixture. grease paper. separated 1/4 cWhisky 1 TVanilla essence 200 gDark chocolate.
Very Moist and sweet.183 Addyogurt and vanilla. Bake at 350F for 1 hr. along with nuts and chips. Chocolate Zucchini Nut Bread Yield: 2 Servings 1 cSalad Oil 3Eggs 1 tSalt 1/4 tBaking Powder 1 tBaking Soda 2 oz Baking Chocolate. Top with fruit. MY NOTE: Excellent Quickbread. Chocolate-Banana Freeze Yield: 10 Servings 1Envelope Unflavored Gelatin 1/2 cCold Water 1/3 cSugar 1/4 cCocoa 1 cVery Ripe Bananas. baking powder and baking soda. Melted 2 cGrated. Sift flour with salt. With a large spoon. cinnamon. Mix thoroughly. Spoon into 2 well-greased 9" x 5" pans. stir into zucchini mixture. blend gently just until well combined. peeled Zucchini 1 cChopped Nuts 2 cSugar 3 cFlour 1 tCinnamon 1 tVanilla 1/2 cChoc Chips chocolate into egg mixture along with zucchini and vanilla. Mashed (2 Medium Bananas) . Refrigerate 6 hours or until set. Pour intodessert dishes.
VARIATION: Pour the mixture into a foil lined 7 3/8 X 3 5/8 X 2 1/4-inch loaf pan and freeze until firm.as Vandermint) ------------------CHOCOLATE FUDGE FILLING----------------------/3 cGranulated sugar /2 cHeavy cream /2 oz Unsweetened chocolate tb Light corn syrup tb Unsalted butter ----------------------CHOCOLATE CREAM--------------------------- . stirring constantly.Cut into slices and if desired. 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 .temperature) 2 cGranulated sugar 3Eggs 2 cSifted all-purpose flour 3/4 cUnsweetened .184 8 oz Vanilla Yogurt. Fold in the whipped topping.Remove from the pan and peel off the foil. sprinkle the gelatin over the water and let stand for 2 minutes to soften.In a medium bowl.cocoa powder (preferably . To serve peel off the paper cup. Thawed In a small saucepan.Stir in the cocoa and sugar. over low heat. Remove from the heat and let cool slightly. Spoon the mixture into six 5-ounce paper cups and partially freeze. stir the mashed bananas and yogurt and then blend in the gelatin mixture. Insert wooden popsicle stick and freeze until firm.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 .Cook. garnish with sliced banana. until the gelatin is dissolved.(1 Container) 1 cFrozen Non-Dairy Whipped Topping.
Bring to a simmer over moderate heat.Remove from the heat. baking powder and salt.Top with the second cake layer and cover the top and sides of the cake iwth half of the remaining chocolate cream.Bring to a simmer over low heat and cook.Divide the batter between the two prepared pans. beat the butter until light and fluffy. . In a mixer bowl. Just before serving. PREPARE THE SYRUP:Combine the cocoa. stirring once or twice.One at a time. Refrigerate for up to 3 hours before serving time.Loosen the edges with a knife and unmold. cocoa. mixing only until blended. to prevent a skin from forming.Peel off the waxed paper. Sift together the flour.Gradually add the sugar and continue beating until smooth. dot the top with the butter and let cool to room temperature. PREPARE THE CHOCOLATE CREAM: Beat the cream and cocoa until soft peaks form.Spread 1/2 cup of the chocolate cream on top of the chips. drizzle the syrup over the top of the cake in a lacy design.Transfer the syrup to a small bowl and let cool to room temperature.Use the remainder in a pastry bag to decorate the cake as desired. sugar and 2 tablespoons of water in a small heavy saucepan.Line two 9-inch round cake pans with waxed paper.Remove from the oven and set on racks to cool for 30 minutes. for 2 minutes. tap out any excess flour. Add to the egg mixture in thirds.Bake until the tops of the cakes are springy to the touch. cream. stirring constantly. baking soda.Set the cakes on a rack and let cool completely. beat in the eggs until well-blended. alternating with the milk. corn syrup.Blend in the vanilla and liqueur. butter and flour the pans. Sprinkle evenly with the chocolate chips. PREPARE THE FILLING:Combine the sugar.When cool.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. stir in the butter until the fudge filling is smooth and creamy. stirring frequently.Gradually add the confectioners' sugar and continue beating until stiff. or until the mixture thickens. 40 to 45 minutes. about 15 minutes. ASSEMBLE THE CAKE:Cover one cake layer with all of the fudge filling.Reduce the heat to low and cook for 10 minutes. chocolate and corn syrup in a small heavy saucepan.
well drained 2 csemisweet chocolate chips 2 Tshortening In mixing bowl. Cover loosely and refrigerate 4 hours or over night. 45 to 60 minutes. dip each marshmallow into chocolate ot over completely. milk. heat together chocolate chips and shortening in a microwave oven on High about 1 1/2 to 2 minutes. or until chocolate is melted and smooth when stirred. butter. The longer the candies sit the juicier the center will be. Refrigerate until chocolate is firm. softened 1 Tmilk 1/2 talmond extract 2(8 oz. Store in a covered container. mix well.stems. Chocolate-Covered Marshmallows Yield: 12 Servings 1 cSemisweet chocolate chips 1 TVegetable shortening 14Marshmallows Colored decors or sprinkles In a 1-cup glass measure.186 Chocolate-Covered Cherries Dessert Yield: 3 dozen 2 1/2 cconfectioners' sugar 1/4 cbutter or margarine. combine sugar.Place marshmallows 1-inch apart on a wax pater-lines baking sheet.Store. Wrap around cherries and lightly roll in hands. Knead into large ball. . Refrigerate 1-2 weeks before serving. each) jars . and extract. Roll into 1 inch balls and flatten each into 2 inch circle. Place with stem up on waxed paper-lined baking sheet. Melt the chocolate chips and shortening in a double-boiler or microwave-safe bowl.maraschino cherries with . Using a fork. Holding onto stem. Drain off excess chocolate by pulling fork across rim of cup. covered. immediately sprinkle colored decors or othe toppings on top. set on waxed paper to harden. dip cherries into chocolate. in refrigerator.
Stir in vanilla. When mixture is cool. add chocolate. mix sugar. Cook over moderate heat to 240 degrees F on candy. 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.thermometer. place popped corn. in it. 4. water. In saucepan. coarsly chopped . substituting 12-14 fortune cookies for marshmallows. Add marggarine. Slowly pour hot syrup over popped corn. 3. 2. 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 .Leave plain or sprinkle with toppings as desired. Remove from refrigerator 1 hour before serving. when it is melted. corn syrup and salt. store in tightly covered containers.OR walnuts.187 Variation:CHOCOLATE-COVERED FORTUNE COOKIES Follow directions above. 6. Continue stirring until corn is coated and syrup loses its gloss. stirring constantly with two forks.
about 5 minutes.inch squares. Cool for 5 minutes. or Sweet Bread. Process until smooth. softened /2 cConfectioners' sugar tb Kahlua have all ingredients at room temperature and place them in the machine. cream. Cut into 1.chopped Combine the sugar. Program for Yeast Bread Light. Bring slowly to boiling. with the chocolate pieces showing in the middle and on top . corn syrup and salt in a heavy. Source: Magazine 1985-1987 Note: the picture of this shows the fudge to be very light in color. almost like nougat.You can also do this by hand or with a beater. Pour in the remaining fudge. boil gently. Pour half the fudge into a well buttered 8x8x2-inch baking pan. 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 . Beat in vigorously until the mixture begins to thicken and lose its glossy look. milk. Sprinkle with the remaining chocolate pieces. until the sugar dissolves. large saucepan. stirring constantly.188 1 tVanilla extract 2Extra-large eggs 2/3 cMilk -----------------------KAHLUA BUTTER---------------------------oz Unsalted butter. Cool completely on a wire rack. Add the vanilla. Remove from heat. Sprinkle evenly with half of the chocolate pieces. sugar and Kahlua in a food processor. until mixture reaches 238F on the candy thermometer or soft ball stage. stirring occasionally. but the food processor is definitely easiest. Kahlua butter: place the butter. and press start.
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. baking soda and salt.Remove from heat.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. Chocolatetown Special Cake Yield: 12 Servings 1/2 cCocoa 1/2 c.189 Chocolate-Scotch Drops Yield: 30 Cookies 6 oz Semi-sweet chocolate pieces 6 oz Butterscotch pieces 1 1/2 cQuick Quaker Oats. to the creamed mixture.In a larger mixer bowl. Blend in the cocoa mixture.Vinegar And Enough Milk . uncooked 1 cSalted peanuts Melt chocolate and butterscotch pieces in top of double boiler over hot (not boiling) water.Bake for 35 to 40 . Chill.Combine the flour.Use Dried Buttermilk . cream the shortening. stirring occasionally.Or A Mixture Of 1 . dividing evenly. sugar and vanilla together until light and fluffy. blending well.Drop by teaspoonfuls onto waxed paper. .Preheat the oven to 350 Degrees F.Grease and flour two 9-inch round baking pans. alternately with the buttermilk. stir in oats and peanuts.Tb Plus 1 Ts White . mixing well. Add the eggs and beat until well blended. Pour the batter into the prepared pans.
inserted in the center.Cool for 10 minutes in the pans then remove the cakes and cool. Beat all the ingredients together at the highest mixer speed for about 1 minute. room temperature 1 1/2 cSugar 2 tVanilla . roll the mixture on a board. Bake them uncovered for 15 minutes. until it is /4-inch thick. The mixture will be about as thick as fondant. Space the meringues about 1 1/2 inches apart on baking sheets. store them in airtight containers. then. also liberally dusted with 10X sugar. with a spatula. Transfer them to wire racks. Cool the meringues for about 5 minutes on the baking sheets. 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 . Chunky Triple-chocolate Cookies Yield: 48 Servings 8 oz Semisweet chocolate 3 oz Unsweetened chocolate 1/2 cButter (unsalted) 3Eggs.190 minutes or until a wooden pick. When they are cool. The baking sheets should be liberally dusted with flour. With a stockinette. well-dusted with powdered sugar. Reroll the scraps and cut as many meringues as possible. on wire racks. cut the meringue into small circles. carefully loosen them. Frost with One Bowl Buttercream frosting and garnish as desired.covered rolling pin.OR pecans PREHEAT THE OVEN TO 300F. With a 1 1/2-inch cutter dipped in 10X sugar. comes out clean. or mix them in a food processor fitted with the metal chopping blade for about 30 seconds. until cold.
Beat in chocolate mix. melted Preheat oven to 325 F.. Drop batter by teaspoonsful 2 inches apart on cookie sheet. Cool on sheets. cool befor Cream Cheese Chocolate Cake . Coconut Chocolate Cheesecake Yield: 10 Servings 1 cGraham cracker crumbs 3 TSugar 3 TMargarine. melted 2 oz Unsweetened baking chocolate 2 TMargarine 16 oz Cream cheese. Combine flour. softened 1 1/4 cSugar 1/4 tSalt 5Large eggs 1 1/3 cFlaked coconut (3. then on wire racks. 2 minutes. press onto bottom of 9-inch spring. 5 minutes. baking powder and salt in bowl.Loosen cake from rim of pan.fo Bake at 300 degrees F. Melt chocolate with butter in double boiler.5 oz can) 1 cSour cream 2 TSugar 2 TBrandy Combine crumbs. Cool. Stir in chips and nuts. and vanilla. Dip one side of cooled cookies in melted chocolate. Bake 7-8 minutes until barely firm and tops are slightly cracked. Grease 3 cookie sheets. chopped 4 oz Semisweet chocolate. sugar and margarine. Makes 4 dozen. Beat eggs with sugar until ribbon forms when beaters are lifted(10 minutes).191 2/3 cFlour 1/2 cBaking powder 1/4 tSalt 1 1/2 cSemisweet chocolate chips 1 1/2 cWalnuts. Stir into chocolate mix until just combined.
Blend until smooth. Combine cream cheese. oven for 35 minutes or until cakes test done.finely crushed 1 TSugar 1/3 cButter or margarine. with an electric mixer set on high. Blend 1/4 cup shortening into remaining chocolate mixture. beating well after each addition. cool completely on racks. 1/2 c shortening and vanilla in a large mixing bowl. Remove 2 cups of the chocolate mixture and cover with plastic wrap.Spread batter in 2 greased and waxed paper lined 9-inch round cake pans. melted 16 oz Cream cheese. large 3/4 cMilk 1 TMilk Sift the cake flour. beating well after each addition.hot water 4 oz Baking chocolate 1/4 cVegetable shortening 3Eggs. sifted 1/4 c. Blend 1 T milk into the reserved chocolate mixture for frosting. Reserve for frosting. Place one layer on serving plate and spread with frosting.Bake in preheated 350 degree F. Beat. and salt together and set aside. until light and fluffy. Add confectioners' sugar alternately with hot water and chocolate (melted and cooled to room temperature) to cream cheese mixture. Remove from pans. Creamy Chocolate Cheesecake Yield: 10 Servings 1 cSalted or unsalted pretzels . sifted 1 1/2 tBaking soda 1 tSalt 6 oz Cream cheese 1/2 cVegetable shortening 2 tVanilla extract 6 cConfectioners' sugar.192 Yield: 12 Servings 2 cCake flour.Cool in pans on racks for 10 minutes. one at a time. Add eggs. beating well after each addition. softened 1 cSugar 1/3 cHershey's european style co 2Eggs 1 cDairy sour cream 2 tVanilla extract .Top with second layer and frost sides and top with remaining frosting. Add dry ingredients alternately with 1/4 cup of milk. baking soda.
cover and refrigerate. Pour batter into greased 9 x 13-inch pan. one at a time. creme de menthe and butter. Garnish as desired. Stir in sour cream and vanilla. blend well. Add beaten eggs and blend well. Turn off oven. beaten 1 cFlour 1/2 tSalt 1 tVanilla 1cn (16 oz) chocolate syrup -------------------CREME DE MENTHE LAYER-----------------------. Add flour and salt and mix well. To make glaze. make mint layer by mixing together sugar. beating well after each addition. melt chocolate chips and butter together until smooth. Cool completely. Cool in pan. in medium bowl combine crushed pretzels and tbsp sugar. cream sugar and butter. Terria Upshur.193 Recipe by: Hershey's add Heat oven to 350F. Remove from oven. Prepare cheesecake using recipe above. Cool completely. Bake 35 minutes. Creamy Chocolate Cheesecake Squares ~ Double ingredients above for pretzel crust. Remove from oven. Press mixture on bottom of 9" springform pan. Add eggs. Bake as directed. In large mixer bowl beat cream cheese until smooth and fluffy. Press mixture firmly on bottom of buttered 13/9/x2" baking pan. Silver Spring. In a large bowl. . Creme de Menthe Chocolate Squares Yield: 24. Spread over cooled brownies. Gradually beat in 1 cup sugar and cocoa. stir in butter. For crust. cool slightly. Blend in vanilla and chocolate syrup.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. leave cheesecake in oven 20 minutes without opening door. Cool and spread thinly over mint layer. Bake 8 minutes. Bake 35 minutes or until edges are set (edges may crack slightly). Pour into pan. Bake at 350 for 30 minutes. Preheat oven to 350 . MD ---BROWNIES--1 cSugar 1/2 cButter 4Eggs. While brownies are cooling.
*Gently* fold in whipped cream (#2).Thaw at room temperature for two hours. 1 cPecan pieces 6Deep dark chocolate . Cut into small squares.Remove from 'fridge' about 30 minutes before serving.Cover and chill overnight. well-chilled. Spoon into serving bowl. Beat the egg whites until foamy. room temperature. beat egg yolks with 1/2 c 10x sugar until light and fluffy. . In a large bowl. melted -----chocolate chees ecake. stir in cocoa until smooth.pecan cookie crust. 1 1/4 c10x sugar 3 T10x sugar 2 TCognac 1 1/2 TStrong coffee Melt butter. c ookies* 1 tUnsalted butter. 6Eggs. Whip cream in chilled steel or glass bowl until stiff. set aside.Mix in cognac and coffee. These brownies freeze well.Set aside. cool.fudge.Gradually add remaining 10x sugar and beat until stiff peaks form. Dark Chocolate and Pumpkin Cheesecake Yield: 12 Servings -----chocolate .194 Chill until ready to serve. Dark and Dense Chocolate Mousse Yield: 10 Servings 3/4 cSweet butter 1 1/2 cCocoa 1 cHeavy cream.*Gently* fold in egg whites (#4). . Gently fold cocoa mixture (#1) into egg yolk mix (#3). .
chocolate ganache. Place 3/4 pound softened cream cheese. coat the inside of a 9-by 1 1/2 inch cak Set aside until needed. broken . the flour. Dark Chocolate Brownies Yield: 16 Servings 2/3 cUnsalted butter 2 oz Unsweetened chocolate cut . Toast the pecan pieces on a bak Coat the bottom of a 9-by 3-inch springform pan with 1 tsp melted butter. .oz pieces 1/4 cBrewed coffee 3/4 lb Cream cheese. 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. 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. melted 1 lb Cream cheese. and 1/2 tsp Scrape down the bowl. To prepare the chocolate cheesecake. Remove from the heat and stir until smooth.into small pieces 1 cGranulated sugar . softened 3/4 cGranulated sugar 1/2 tSalt 3Eggs 1 tPure vanilla extract -----pumpkin cheesecake----2 tUnsalted butter. 3/4 cup sugar. Gently press down The cheesecake can now be released from the spring form pan.into small pieces 2 oz Semisweet chocolate cut . Add 3 eggs one at a time. puree 1/4 tGround cinnamon 1/4 tGround allspice 1/8 tGround cloves -----semisweet . To prepare the pumpkin cheesecake. beating on high for 20 seco Place a 9 by 1 1/2 inch cake pan partially filled with 4 cups of hot water Pour l cup of Semisweet Chocolate Ganache over the top of the chilled choco Invert the pumpkin cheesecake onto the layer of ganache.195 -8 oz Semisweet chocolate. and 1/2 tsp salt in t Keep at room temperature while preparing the pumpkin cheesecake batter. Preheat the oven to 325 degrees Fahrenheit. 3/4 cup sugar.
196 3/4 cLight brown sugar. Spread the batter into a well-buttered 9-by-9-by-2-inch baking pan.Pour into mixing bowl and beat about 15 minutes at medium speed. beaten 3/4 cSugar 1 1/2 cFlour.Remove from heat. Cut them into large squares.Grease a 10" springform . flour. vanilla and nuts. unsweetened GENOISE 10Eggs. toasted chopped 1Almonds. Cool the brownies in the upright pan on a wire rack for at least 30 minutes. packed 3Jumbo eggs 1 1/2 cSifted all-purpose flour 1/2 tSalt 2 tVanilla 1 1/2 cCoarsely chopped walnuts . or until the brownies feel fairly firm and begin to pull away from the sides of the pan. stirring often. sliced. Bake the brownies uncovered for 35 to 40 minutes. Remove the pan from the heat and mix in the granulated and brown sugars. salt.OR pecans PREHEAT THE OVEN TO 375F. 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. additional 12Hazelnuts. until stiff. whole MERINGUE LAYER Meringue:Combine egg whites and sugar in the top of a double boiler. Heat to lukewarm. unsweetened 1 TButter. eggs (one at a time). Melt the butter with the four squares of chocolate in a large saucepan over low heat. Death By Chocolate Yield: 6 Servings 1/3 cEgg white 3/4 cSugar 2 TCocoa powder. + 2 T 2 TCocoa powder. pushing it well into the corners and smoothing the top.Quickly fold in the cocoa to prevent the meringue from falling.
Pour into the prepared pan and bake at degrees 35 to 40 minutes. cut . Remove from the heat. Beat the egg whites until soft peaks form. Assembly: Spoon half the ganache over the meringue layer in the pan and smooth evenly over the surface. Add yolks.Cool thoroughly.Sift the flour and cocoa into the batter and fold to combine. spoon remaining ganache on the cake. Remove pan from the heat and cool. Cut the chocolate Genoise into two 1/4" slices.Pipe meringue through a pastry bag using the round tube. beating well . and grease again.chocolate or chips 6Egg yolks 5 oz Butter. Carefully line the sides of the cake with chopped toasted almonds. reserving the rest of the cake for another use. one at a time. Allow to cool in the pan.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. line with parchment paper.Beat in the egg yolks. room temp. Add the chopped chocolate (or chocolate chips) stirring until completely melted and blended well. forming a spiral on the bottom of the springform pan. Bake at 250 degrees for 2 hours. Combine beaten eggs and sugar in the top of the double boiler. Fold in the butter.197 pan. Chill. Cover with about half the mousse. or until the cake springs back when lightly touched and a toothpick comes out clean. and grease again. Ganache: Heat chocolate and cream together in the top of the double boiler over simmering water until the chocolate melts. Remove from pan. Heat to lukewarm.Blend well. Genoise: Grease a 10" x 3" round baking pan. 2. and remove from the heat. Fold in the remaining egg whites. Pour into a mixing bowl and beat on high speed about 10 minutes. Lightly fold a quarter of the beaten egg whites into the chocolate. one at a time. then place almond slices around each hazelnut to resemble petals. or until the batter forms a ribbon. Just before serving.Spoon the remaining mousse over the cake and chill until set. Mousse: Melt chocolate in the top of a double boiler over simmering water. line with baking parchment. Top with the second layer of cake. lightly but thoroughly. Decadent Chocolate Bread Pudding Yield: 12 Servings 1 1/4 cHeavy cream 1/2 cPlus 2 T sugar 10 oz Finely chopped semi-sweet . starting from the center and working out toward the sides until the bottom is completely covered. 3. at least four to six hours. Place one slice over the ganache and meringue layer. Decorate the top with hazelnut roses by placing the whole hazelnuts evenly around the top of the cake.
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
& cooled 2 1/2Sticks butter softened .beaten Whipped cream or Chocolate . . beat cake mix.to room temp (about 2/3 lb) 1 3/4 cConfectioners' sugar. Pour evenly over prepared crust. Top with whipped cream or Chocolate Brandy Cream. chopped 14 oz Condensed (not evaporated) . Add nuts. Cool.Brandy Cream ( see recipe) In the bowl of an electric mixer. Reserving 1 1/2 cups crumb mixture. press remainder firmly on bottom of greased 13 x " baking pan.Beat until smooth.Blend in the vanilla and then add the eggs a few at a time. cream together the softened butter and the confectioners sugar until smooth. cook and stir until chips melt. In small saucepan. sifted 1 1/4 cCocoa powder. scraping the bottom and sides of the bowl often to ensure even mixing. add the sifted cocoa and beat until smooth. Over medium heat. oil and egg over medium speed until crumbly. scraping down the bottom and sides of the bowl carefully after each addition. semisweet 1 tVanilla extract ds salt Preheat oven to 350 degrees.m lk. Cut into bars.Pour pie filling into backed and cooled pie shell and chill 2 to 4 hours before serving. can 6 oz Chocolate chips. combine remaining ingredients. Double Chocolate Ice Box Pie Yield: 8 Servings 110-inch pie shell. In large mixer bowl. sifted 2 tVanilla 7Eggs. Store loosely covered at room temperature.On low speed. Bake 25 to 30 minutes or until bubbly. Top with reserved crumb mixture.201 1/3 cVegetable oil 1Egg 1 cNuts. baked .
combine flour.Stir in remaining 3/4 cup of mint-chocolate chips and nuts. Set aside. 3/4 cup of the mint-chocolate chips. spoon 1/4 of the pudding mixture. set aside. beat until creamy. Firmly Packed 1/4 cSugar. Remove from heat. cool to room temperature. remove from cookie sheets. Chopped *Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided in half for this recipe. * 1 1/4 cFlour.In a large bowl. In a small mixing bowl. and vanilla extract.topping 1 TChocolate syrup 1 oz Chopped toasted almonds 2Cherries. sugar. Unbleached 3/4 tBaking Soda 1/2 tSalt 1/2 cButter.202 Double Chocolate Mint Chip Cookies Yield: 6 Servings 1 1/2 cMint-Chocolate Chips. beat well.Bake at degrees F.chocolate pudding 1/2 cThawed low-cal nondairy .In a small bowl. +++ Preheat oven to 375 degrees F. Softened 1/2 cBrown Sugar. Gradually blend in the flour mixture. prepare the pudding. In to each of four 4 oz dessert dishes. stir until smooth. Add melted chips and egg.Cool completely on wire racks. Double Chocolate Nut Treat Yield: 4 Servings 2 cSkim milk or nonfat milk 1Envelope (small box) low-cal .Melt over hot (not boiling) water. mix together the nondairy topping and the . Drop by rounded tablespoonfuls onto ungreased cookie sheets. Granulated 1/2 tVanilla Extract 1Egg. baking soda and salt. Large 1/2 cNuts. for 8 to 10 minutes. Allow to stand 2 to 3 minutes. combine butter. brown sugar. cut in half Using milk.
cook 1 minute.4g.2g / Fiber 0. stirring constantly. Pour into a bowl. Refrigerate for 30 minutes. 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.2g / Chol 8mg Iron 0. stirring with a whisk. Gradually add milk. Cal 182 (23% from fat) / Prot 4.8g / Fat 4. stir in vanila. Yield: 4 1/2-cup servings. Poly g) / Carb 31.203 chocolate syrup.6g (Sat 3g. stirring constantly. Add chocoloate. chopped 1 tVanilla extract Combine first 5 ingredients in a saucepan. cover and chill 2 hours. Remove from heat.8mg / Sodium 126mg / Calcium 138mg Double Chocolate Souffle Yield: 6 Servings 6 oz Semi-sweet chocolate 1/2 cMilk 1/2 cSugar . Mono 1. Sprinkle each dessert dish with 1/4 of the almonds and top with 1/2 cherry. Put 1/4 of this mixture on top of the pudding mixtures and set aside. Bring to a boil over medium heat. stir well.
Butter a 1 1/2 quart souffle dish and lightly sprinkle with sugar. Double Dark Chocolate Cake with White Chocolate Sauce Yield: 10 Servings ---CAKE--1 cHeavy cream 10 1/2 oz Semi-sweet chocolate chopped .204 4Egg yolks 5Egg whites pn Salt Grate **2** oz. Beat egg whites stiff with salt.in small pieces 2 oz Unsweetened chocolate chopped . Fold remaining whites lightly into chocolate mixture. Combine the eggs. Serve at once. cut a round of wax paper or parchment to fit the bottom of a 9-inch round cake pan. separated /2 tb Sugar ---------------------------SAUCE-------------------------------oz White chocolate .Coat the pan with flour. Let cool.Stir the mixture until it is smooth. and then butter it. chocolate coarsely in chunks. Bring the cream to a boil in a heavy 3-quart saucepan. Fold about /4 of whites into chocolate mixture thoroughly. To prepare cake. softened tb Bourbon Eggs.beat in egg yolks one at a time.Cover the pan and let it stand for 5 minutes.Set aside. sugar and vanilla in a large bowl.chopped in small pieces cHeavy cream Serves: 8-12 Preheat oven to 350 F.reserve. Remove from heat. stir in milk and sugar. about 35 minutes. uncovered. Melt remaining chocolate.in small pieces 5Eggs 1/3 cSugar 1 tVanilla extract --------------------------FROSTING------------------------------oz Semi-sweet chocolate tb Butter.Remove it from the heat and stir in both chocolates.Set the bowl over simmering water and whisk the mixture constantly until it is hot.Butter the pan. fit in the paper. tapping out the excess. Bake at 350 until puffed and set. about . Pour in souffle mixture. Fold in grated chocolate pieces.
whisk in the egg yolks.Cool to room temperature.Fold in the remaining whites with a rubber spatula. Place a slice of cake on the sauce.Stir until it is melted. place the white chocolate in the top part of a double boiler over simmering water.When it is completely cooled. To serve the cake. then remove it and place on a rack to cool completely. let it reach room temperature. about 2 minutes.Pipe the mixture over the top of the cake. stir one-third of the egg mixture into the chocolate. then pour a small pool onto each serving plate. Gently fold in the remainder with a rubber spatula.Add the bourbon and stir.) To assemble the cake. run a knife around the edge of the pan and invert onto a serving dish.Remove the bowl from the heat and beat with an electric mixer on moderate.Remove the pan from the heat and let the mixture cool for 10 minutes. Beat the egg whites to form soft peaks. one at a time. then high speed until the mixture has tripled in volume.Chill for at least 2 hours. scoop the frosting gently into a pastry tube fitted with a fairly wide (Number 4) star tube. Easy Chocolate Cheese Pie Yield: 1 Serving 4 oz Unsweetened .Pour the batter into the cake pan and smooth the top. which will take about 3 hours.Let the cake cool for 30 minutes in the water. about 8 minutes.Stir the sauce. blending until only a few chocolate streaks remain. then cooled to room temperature for serving. beating until stiff peaks form.Gently remove the paper.Place it in a larger pan and carefully pour in boiling water to reach halfway up the sides.(The sauce can be chilled. With a whisk. Bake in the center of the oven for 50 minutes. and it is as thick as a soft meringue. blending until the whites are barely incorporated.baking c hocolate.205 2 minutes.Gradually add the sugar.Set over simmering water and stir occasionally until they are melted. To prepare the sauce.Add the cream and stir for a minute. broken .into pie .You can chill the cake for as long as 2 days.Fold one-quarter of the mixture into the chocolate and blend well. To prepare the frosting. then warmed slightly to blend it. or until a toothpick inserted in the center comes out clean. combine the chocolate and butter in the upper part of a large double boiler. cooled.
softened 1 tMilk 2 cFrozen non-dairy whipped .) Additional whipped topping --. thawed [cool whi 18-inch packaged crumb crust --.206 1/4 cButter or margarine softened 3/4 cSugar 3 oz Cream cheese. Blend in chocolate. In small mixer bowl. Pou Easy Chocolate Fudge .topping. sugar. Melt the chocolate in a double boiler and allow to cool until tepid. if desired. Refrigerate until firm. place chocolate. SUGGESTED DIPPERS:Fresh Or Dried Fruit. Ladyfingers.(6 oz. Vanilla Wafers. Serve with additional whipped topping. beat butter.(optional) In small microwave-safe bowl. * *Add the liqueur to taste. set aside. Blend Makes about 1 1/2 cups of dipping sauce. Gradually blend in whipped topping.6 to 8 servings. Easy Chocolate Dipping Sauce Yield: 4 Servings 8 oz Milk chocolate 1/2 cWhipping cream Hazelnut-flavored liqueur. Microwave at HIGH (100%) 1 to 1 1/2 minutes or until chocolate is melted and smooth when stirred. Spoon into prepared crust. cream cheese and milk until well blended and smooth.
fruit pieces. cook on low 1 hour longer. Cool at room temperature. then wrap as Xmas gifts. Cover and cook on high 30 minutes. chopped In a large sauce pan.Chips (12 oz. Remove from heat.207 Yield: 6 Servings 2 cSugar oz Evaporated milk /2 cButter oz Marshmallow cream (2 cups) /4 ts Salt ts Vanilla oz Semi-sweet chocolate chips /4 cWalnuts. marshmallows. cover. Can be re-heated.Add chocolate chips and marshmallow cream. Bring to a boil. Easy Chocolate Fudge Sauce/fondue Yield: 12 Servings 2package Semi-Sweet Chocolate . etc. * I line white candy boxes with waxed paper. or 48 pieces. . 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. with waxed paper between layers) into each. Blend until smooth. and salt. butter. Pour into buttered 13x9 inch pan. Makes approximate 3 lbs. Dip pieces of pound or angel food cake. cookies.(2 layers of four. Stir in vanilla and chopped walnuts. then place 8 pieces.Especially nice for teachers. milk. magdalenas. combine sugar. stirring constantly. Stir well.
line bottom and sides with waxed paper. Beat the whipping cream in a large mixer bowl. Unmold and remove waxed paper. 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. Cut terrine into slices and serve with topping mixture.Fold in 3 C of the La Creme.chips 2 cWhipping cream. about hours. Beat the egg yolks.Freeze for 6 hours or until firm. Spread into lined pan. with a wire whisk. just until stiff then fold in with the chocolate into the egg mixture.Pour into the prepared pan and cover.Chill until firm. Easy Chocolate Terrine Yield: 10 Servings 8 oz German sweet chocolate 1/3 cWater 8 oz Pkg cream cheese. 1 3 TWater 1 TVanilla extract 1 cSemi-sweet mini chocolate . blending in the sweetened milk and vanilla. Melt Beat in vanilla and chocolate mixture. in a large mixing bowl. Stir in milk. blending well.Add liqueur to remaining La Creme.208 Easy Chocolate Sprinkled Ice Cream Yield: 6 Servings 3lg Egg yolks 14 oz Sweetened condensed milk. . Finely chop the mini chips by hand or in a food processor and set aside. chilled Line a 9 X 5 X 3-inch loaf pan with foil and set aside.
mashed ripe 1/3 cButter.Beat the whipping cream and the cocoa together. butter. To serve. unsweetened 1 tBaking soda 1/2 t-Salt 3/4 cMilk 1/2 cBanana. Bake in 350F oven for 45-50 minutes or till done. . Stir in chocolate chips.Cover and freeze for 6 hours or until firm. melted 1 TLemon juice 1 tVanilla 3/4 cChocolate chips.209 Easy Double Chocolate Banana Snack Cake Yield: 1 Serving 2 cFlour. semisweet Icing sugar Preheat oven to 350F. all purpose 1 cSugar 2 TCocoa. sprinkle with icing sugar. then fold in the whipped cream mixture. cocoa. Pour into greased 9" square cake pan. beating until stiff. Make well in centre of ingredients. lemon juice and vanilla. blending well. sugar.Add milk. Cool completely. Easy Double Chocolate Ice Cream Yield: 6 Servings 2 cWhipping Cream.Beat with fork till well blended. baking soda and salt. about 2 minutes. in a large mixer bowl. Mix together flour. banana.Pour the mixture into the prepared pan. Chilled 2 TCocoa 14 oz Sweetened Condensed Milk 1/3 cChocolate Syrup Line a 9 X 5 X 3-inch loaf pan with foil. Combine the sweetened condensed milk and syrup.
the flour. palce the vinegar. test done. mix in flour with a spatula. sifted 2 tBaking powder 1 tCinnamon. melted 2 cCold Water Preheat oven to 350oF. ground . Sift into an ungreased 9x13 pan. The third hole is filled with the melted butter. Combine cocoa and sugar in a small bowl and stir into the flour mixture. unbleached. The vanilla goes in the second hole. ground 4 oz Semisweet chocolate 1/2 c. ground 1/8 tCloves.210 Eggless Chocolate Cake Yield: 2 Servings 3 cFlour 2 tBaking Soda 2 tSalt 2/3 cCocoa 2 cSugar 2 tVinegar 2 tVanilla 2/3 cButter or Margarine. brewed strong coffee 1/2 cButter or regular margarine 1 cSugar 2Eggs. large 1 tVanilla extract 1/2 cMilk ---cinnamon whipped cream--2 cHeavy whipping cream 1/4 cSugar 2 tVanilla extract 1/2 tCinnamon. Bake 35-45 minutes until done. In the first hole. *** Can be halved and placed in a 8 or 9 inch square pan. Make 3 holes in mixture. baking soda and salt. Pour water over all. Stir with a fork. Egyptian Chocolate Cake Yield: 12 Servings 1 3/4 cFlour.
Combine chocolate and coffee in small saucepan. CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. Beat in vanilla and chocolate mixture. set aside. NOTE: The original recipe came from a GI who found it in Egypt when he was stationed there. Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. place one cake layer on serving plate. until they are light and fluffy. Refrigerate until serving time. Combine flour.Work Time 50Min . Frost sides and top with remaining Cinnamon Whipped Cream. cool completely on racks.Cream the butter and sugar together in a mixing bowl. one at a time. Remove from pans. cinnamon and cloves together. soda.Use an electric mixer set on medium speed. Cool in pans on racks for 10 minutes. Spread with Cinnamon Whipped Cream. sugar. To assemble the cake. beating well after each addition.Add eggs. vanilla. DO NOT overbeat or you will have butter instead of whipped cream. chopped.Remove from heat and cool to room temperature. stirring constantly. Top with second cake layer.The whipped cream frosting was added later but really adds to the recipe. baking powder. With an electric . beating well after each addition.Combine cream. Extra-chocolatly Chocolate-chip Cookies Yield: 30 Servings Preheat Oven to 325~ 20Min . Bake in a preheated 350 degree F.Add dry ingredients alternately with milk to the creamed mixture. & salt.Hence the name.211 Sift the flour.Cook over low heat until the chocolate is melted. oven for 30 minutes or until cake tests done. and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread.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. optional ---PER COOKIE:--103Calories 1 gProtein 6 gFat 62 mg Sodium 13 gCarbohydrates 15 mg Cholesterol Preheat oven to 325~.
beat butter. Cook about 5 minutes. & beat in flour mixture. Drop heaping teaspoonfuls onto ungreased baking sheets about 2"s apart. Fairfax Chocolate Icing Yield: 1 Serving 2Chocolate.Drop by rounded teaspoonfuls onto prepared cookie sheets. Reduce to low speed. combine flour.Stir in corn syrup and egg whites until blended (dough will be thick and slightly sticky). bitter squares 2Chocolate. Remove from heat. about 12 to 15 minutes. Beat in vanilla & egg. Stir in chocolate chips (& walnuts). & sugars till creamy. Bake until edges are golden. baking soda and salt. light or dark 3Egg whites Spray cookie sheet with cooking spray. add marshmallows.In large bowl. butter and vanilla. semi-sweet square 3 TButter 6 TWater 6Marshmallows 1/2 cConfectioners sugar 1 tVanilla Mix chocolate. sugar.212 mixer set at medium speed. Beat until thick enough to spread. Cool completely.Bake in 350 F oven . cocoa. sugar and water together. 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.
Do not overbake. Each serving provides: 0 g total fat. g protein. 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.If desired. 140 Calories. 60 Calories. light or dark Confectioners' sugar (opt.In large bowl combine next seven ingredients. 13 g carbohydrate.Cool in pan on wire rack.213 to 9 minutes or just until set (cookies will be soft when pressed). 0 mg cholesterol.) Spray 9-inch square pan with cooking spray. 0 mg cholesterol.Bake in 350 F oven 35 minutes or until toothpick inserted in center comes out clean. stir until blended. stirring until smooth. Pour into prepared pan. Gradually add to dry ingredients. 1 g protein. 34 g carbohydrate.Makes about 2-1/2 dozen.Cool on wire rack. Each cookie provides: 0 g total fat. 160 mg sodium Fiesta Hot Chocolate Yield: 4 Servings . sprinkle with confectioners' sugar.In medium bowl stir sugar and water until sugar is almost dissolved. Add egg whites and corn syrup.
Preheat the oven to 350 F. Packed 4 cMilk 3Cloves.Simmer uncovered for 5 minutes (DO NOT boil). Remove the cake from the oven and let it cool for 30 minutes. or until eggs are light in color. reduce heat. stirring constantly.Stir in brown sugar. Add the melted chocolate and coffee. . Flourless Chocolate Mousse Cake Yield: 8 Servings 6Eggs 1/2 cSugar 1 lb Semi-sweet chocolate. whole 1Cinnamon Stick. milk.Place the pan in a baking dish that is half filled with hot water.Pour into 4 cups or mugs.Serve with whipped cream and cinnamon sticks. Add the vanilla and stir it in.Broken In 1/2 2 TPowdered Sugar 1 1/2 tVanilla 1x Whipped Cream 4Cinnamon Sticks Mix cocoa and flour in 2-quart saucepan. and beat them together for to 4 minutes.Beat with molinillo. melted 1/4 cStrong coffee 1 tVanilla extract In a medium bowl place the eggs and sugar. cloves. and 1 stick cinnamon. In anther medium bowl place the heavy cream and whip it until it is stiff. Turn off the heat and let the cake sit in the oven for another 15 minutes. remove cloves and cinnamon. wire whisk or hand beater until foamy. Gently fold the whipped cream into the chocolate mixture.Remove from heat.Bake the mousse cake in the water bath for 1 hour.214 1/2 cCocoa 1 TFlour. and stir them in until the mixture is smooth.Heat just to boiling over medium heat.Stir in powdered sugar and vanilla. Pour the mixture into a buttered 9" springform pan. Unbleached 1/4 cDark Brown Sugar.
almost brownie-like cake.215 "This is a wonderful. (1. Melt the chocolate first. 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. Frozen Chocolate . dense.Sprinkle on some powdered sugar and serve it with vanilla ice cream. no ge 1/4 cMaraschino cherries.Cherry Yogurt Cups Yield: 1 Serving 1/4 cHershey's cocoa 1/4 cSugar ==yogurt cheese made from 16 oz Lowfat vanilla yogurt. stir until well blended. chopped (optional) Line muffine pan with paper bake cups (2-1/2" in diameter) In medium bowl combine cocoa. . halved Almonds. finely 1/4 cSliced almonds 1/2 tVanilla 1/4 tAlmond extract 1Whipped topping. sugar and yogurt cheese.YUMMY is the word!" Frosty Chocolate Pudding Yield: 4 Servings 1Square unsweetened chocolate 1 3 1/2 oz box chocolate pudding mix Toasted coconut 4Scoops vanilla ice cream Make chocolate pudding as directed on package but add 1 square unsweetened chocolate to the pudding.3oz) 1/2 cCold skim milk Maraschino cherries.
Heat in microwave oven. place colander over a deep bowl. Remove yogurt from cheesecloth. 'To make yogurt cheese. spread. semisweet 1/3 cPeanut butter Peel bananas. Refrigerate until liquid no longer drains from yogurt. discard liquid. cover. Spoon into bake cups. Wrap well and store in freezer. 15 to 20 minutes.Line a non-rusting colander or sleive with a lrg piece of double thickness cheesecloth. combine topping mix and milk. Prepare as pkg directs. about 24 hours. ripe 1/3 cChocolate chips. almonds. mixture evenly over bananas. combine chocolate chips and peanut butter. Makes 12 servings. Spoon yogurt into prepared colander. 2 hours or overnight. vanilla and almond extract. on high 1 1/2 minutes or till chocolate is melted when mixture is stirred. Inset a wooden stick into the cut end of each banana piece. Gradually fold whipped toppinng into cocoa mixture. Using a knife. cut each crosswise in half.In small microwavable bowl. mixture will freeze immediately. Wrap in wax paper or plastic wrap and freeze till mixture is set. Wrap tightly in plastic wrap or in a plastic freezer bag and freeze till firm. In] small deep bowl. Frozen Chocolate-Peanut Butter Pie Yield: 8 Servings 1 1/2 cHeavy cream 4 oz Semisweet chocolate squares . Before serving allow to stand at room temp about 5 minutes. Frozen Chocolate Banana Pops Yield: 1 Serving 3Bananas.cut-up . Cover. freeze until firm.216 Stir in cherries.
softene 1 cPowdered sugar 3/4 cPeanut butter 1/4 cPeanuts. Transfer pie to refrigerator 1 hour before serving. or until set. 1 to 2 mins. Freeze 1/2 hour.Mix all crumbs in bottom of -1/2-inch springform pan. Wrap tightly and store in freezer. melted -------------------DARK CHOCOLATE MOUSSE-----------------------oz Semi-sweet chocolate . Then carefully spread remaining chocolate mixture over top and sprinkle peanuts over surface. . . Whip remaining 1 cup cream until stiff.coarsely chopped tb Unsalted butter For crust:Preheat oven to 350 F. powdered sugar. In a small glass bowl. combine 1/2 cup cream and chocolate.Bake 8 minutes. Heat in microwave on High 1 to 1 1/2 mins. Cut into wedges to serve. and peanut butter with an electric mixer on medium until well blended and fluffy. In a medium bowl. Spread filling evenly over chocolate mixture in crust. Press mixture firmly onto bottom of pan. until melted and smooth when stirred. beat cream cheese. chilled oz Semisweet chocolate . Freeze 6 hours or overnight. Spread half of chocolate mixture over bottom of Cocoa Graham Crust. beat half of whipped cream into peanut butter mixture until well mixed. chopped Preparation Time: 0:42 1. Let cool slightly. Meanwhile prepare filling. then fold in remaining whipped cream. Frozen Double Chocolate Mousse Yield: 10 Servings ---CRUST--2/3 cChocolate wafer crumbs 1/3 cGraham cracker crumbs 1/4 cUnsalted butter. chopped tb Frangelico liqueur /3 cWhipping cream.follows) 1package (8 oz) cream cheese.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.Pour butter over.Mix with fork until well-blended. Freeze 1/2 hour.217 Cocoa graham crust (recipe .
Freeze until top of mousse sets.) Cut frozen mousse into wedges to serve. Cook over medium heat. For dark chocolate mousse:Stir both chocolates in double boiler over barely simmering water until smooth and melted.Gradually add sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. smooth top. Cool completely.stirring . Cover mousse and freeze at least 24 hours. Pipe chocolate in decorative pattern around edge of mousse. whip 1 1/3 cups cream in medium bowl until peaks form. Stir 2 ounces of semisweet chocolate and butter in heavy small saucepan over low heat until melted and smooth.(Can be prepared 2 days ahead.Release pan sides from mousse.Reduce heat and simmer 2 minutes.She combined three different fudge recipes and came up with this fast fix fudge that doesn't require refrigeration. using electric mixer. sweetened condensed milk. Spoon into parchment cone or pastry bag fitted with small plain tip.Cool to lukewarm.Cool to lukewarm.Blend in Frangelico.Pour hot cream through feed tube and blend until mixture is smooth.Freeze until chocolate sets. 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. about 30 minutes. Gently fold in remaining cream. about 10 minutes. Freeze until set.Finely chop white chocolate in processor. beat yolks to blend in large bowl. Pour over dark chocolate mousse. For white chocolate mousse:Bring 3/4 cup cream to boil in heavy small saucepan. Pour mixture into crust.Run knife around edges of pan to loosen.Fold 1/3 cream into white chocolate mixture. chocolate and butterscotch pieces in 3 quart heavy saucepan.218 Cool crust on rack.Fold /3 of cream into chocolate mixture. smooth top.Smooth sides of mousse with icing spatula. Whip cream in another bowl until soft peaks form.Return to freezer. Fudge ( Chocolate Butterscotch ) Yield: 36 Servings A super easy fudge to make because the electric mixer does all of the Beating. then melted chocolate.Using electric mixer. Stir Frangelico into white chocolate mixture.Transfer to medium bowl. about 1 minute. water. An original recipe from a Georgia homemaker.Gently fold in remaining cream. Cover with plastic wrap.
Stir in walnuts. until the mixture boils. While warm. light 1 tButter 1 tVanilla 1/2 cPeanut butter 5 3/4 oz Milk chocolate chips.Makes 36 pieces. Continue boiling without stirring to the soft-ball stage (243 degrees F on the candy thermometer). Makes about 3 dozen squares.219 constantly. Fudge ( Chocolate Marshmallow ) Yield: 6 Servings 1lg Can Evaporated milk 1/4 lb Butter 4 cSugar 2package Chocolate pieces . 1 pk Combine the sugar. stirring constantly. combine butter and vanilla in mixing bowl. (Watch carefully as this fudge has a short beating time. Cool until firm then cut as marked.Remove from the heat.) Quickly add the chocolate pieces and turn into a X 8 X 2-inch pan. Cool and cut in 1-1/2 inch squares. Beat with electric mixer at high speed until mixture starts to thicken.Add the vanilla and peanut butter then beat until the mixture begins to thicken and lose its gloss.Spread into greased 9 inch square baking pan. to soft ball stage (234F) Remove from heat.Add the butter without stirring and cool to lukewarm. mark into squares. milk and corn syrup in a heavy 3-quart saucepan and bring to a boil. Fudge ( Chocolate Chip Peanut Butter ) Yield: 12 Servings 2 cSugar 2/3 cMilk 2 tCorn syrup. Pour hot mixture into bowl. 110 degrees F.
and 1/20th fruit exchange. Mix until almost smooth and sticky. chopped . Refrigerate until firm.Add cocoa and artificial sweetener. cut into 1/2 inch thick slices. If desired add chopped nuts. 1/40th bread. 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. Add evaporated milk and vanilla.220 .( 6 Ozs ea) 1/2Jar marshmellow cream Combine first three ingredients in saucepan and cook to 234 deg.F or until it forms a soft ball in cold water. Chill until firm. Pour into greased 8 X 13 inch pan. 1 serving = 1/5milk. Remove from heat and fold in remaining ingredients. Stir often. To serve. Store in refrigerator. Continue mixing with hands until fudge is smooth and shiny. Shape into 2 10inch long rolls. Cut into squares. Remove from bowl and mix in Rice Krispies with hands. Wrap in clear plastic wrap. 30 calories.Mix until blended. 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.
Spread evenly into wax paper lined 8 or 9 inch square pan.Add chocolate chips and marshmallow cream. butter. * I line white candy boxes with waxed paper. stirring constantly. Stir until chips melt and mixture is smooth. milk. Fudge ( Foolproof Chocolate ) Yield: 6 Servings 18 oz Packages semi sweet chocolate . Turn fudge onto board. or 48 pieces. Proceed as above MILK CHOCOLATE FUDGE Omit one (6 oz) package semi sweet chips. (Line bottom and up sides for easy removal) Chill 2 hours or until firm. Proceed as above. Add 1 cup milk choco. peel off wax paper and cut into squares. Add 1 cup milk chocolate chips and 2 cups miniature marshmallows.late chips. Blend until smooth. . Bring to a boil.chips 14 oz Can EAGLE BRAND SWEETENED . Stir in vanilla and chopped walnuts. Cool at room temperature. combine sugar. then wrap as Xmas gifts. Remove from heat. Especially nice for teachers.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. Pour into buttered 13x9 inch pan. and salt.221 In a large sauce pan. Store loosely covered at room temperature CREAMY DARK FUDGE Melt 2 cups of miniature marshmallows with chips and milk. then continue boiling slowly for 5 minutes.(2 layers of four. Stir in remaining ingredients. Proceed as above. then place 8 pieces. Microwave on full power (high) 3 minutes. with waxed paper between layers) into each. Makes approximate 3 lbs. CREAMY MILK CHOCOLATE FUDGE Omit 1 (6 oz) package semi sweet chips.
vanilla and nuts. Fudge (Fast Chocolate ) Yield: 25 Squares 1/2 cKaro syrup (light or dark) 1/3 cEvaporated milk 3 cSemisweet chocolate chips 2 tVanilla 3/4 cConfectioners sugar 1 cChopped nuts (optional) ------------------VARIATION .dash salt. BUTTERSCOTCH FUDGE Omit chocolate chips and vanilla.Drop 1/3 cup creamy peanut butter over fudge in small dollops.Refrigerate.With small spatula. 1/2 teaspoon maple flavoring and 1 cup chopped nuts.Proceed as above. Refrigerate.prepare as directed above adding 1/3 cup chunky peanut butter to batter. stir until well blended. Variations:Marble Fudge . Stir in chips until melted.Spread in prepared pan. When chips a melted. combine corn syrup and evaporated milk. In three quart microwavable bowl.PEANUT BUTTER---------------------/3 cChunky peanut butter /3 cCreamy peanut butter Line 8 inch square baking pan with plastic wrap. Add 1 tablespoon instant coffee powder and 1 teaspoon ground cinnamon to sweetened milk.MARBLE FUDGE----------------------/3 cCreamy peanut butter -----------------VARIATION .Spread in the prepared pan.Stir in the confectioners sugar. swirl fudge to marbelize. Melt 2 (12 oz) packages butterscotch chips with sweetened milk. Refrigerate two hours or until firm.222 MEXICAN FUDGE Reduce vanilla to 1 teaspoon. spread into prepared pan. stir in 2 tablespoons white vinegar.Microwave on high for 3 minutes. Variations: Peanut Butter Chocolate . . Proceed as above. With wooden spoon beat until thick and glossy.Prepare as above. swirl fudge to marbleize.omit nuts. Drop additional 1/3 cup creamy peanut butter over fudge in small dollops and with spatula.
unsweetened 1 tVanilla extract 1 cWalnuts.223 Fudge ( Old Fashioned Chocolate ) Yield: 2 Pounds 3 cSugar 3/4 cMilk 3 TMargarine 2 TSyrup. Beat until fudge begins to thicken and loses its gloss. also 147 calories. corn syrup.Cut into 16 squares.Cut into squares when cold. Fudge ( Sugar Free Chocolate ) Yield: 4 Servings 16 oz Cream cheese. Then cook. 3 gm protein. stirring occasionally. Add vanilla. until temperature reaches 238 degrees or until a small amount of mixture dropped into very cold water forms a solft ball.Stir in pecans. and chocolate in heavy 3 quart saucepan. chocolate. 14 gm fat. Cool to lukewarm (110 degrees). softened 2 oz Unsweetened chocolate. Melted and cooled 24Packets aspartame sweetner (equivalent to 1/2 cup Sugar) 1 tVanilla extract 1/2 cChopped pecans In a small mixing bowl. margarine.Cover and refrigerate overnight.Cook over medium heat. 84 mg sodium. coarsely chopped Combine sugar. sweetner and vanilla until smooth.Yield:16 servings Diabetic Exchanges:one servings equals 3 fat. beat the cream cheese. 5 gm carbohydrate.Pour into an 8 inch square baking pan lined with foil. milk. 31 mg cholesterol. Stir in nuts.Serve chilled. . light corn 2 oz Chocolate. Remove from heat. stirring constantly. which flattens on removal from water. Quickly pour into greased 8x8x2'inch cakepan. until mixture boils.
In a small bowl.. 5 gm protein. Sift flour and 2 Tbsps. + 2 tsps. 36 mg cholesterol. cocoa and the remaining 2 Tbsps. Fold into flour mixture alternately with milk. Bake for -35 minutes.. round casserole with non. To serve. 75 optional calories Per serving: 231 calories. set aside. + 1 tsp. 2 g dietary fiber German Sweet Chocolate Cream Cheese Brownies Yield: 16 Brownies ---BROWNIE LAYER--4 oz German Sweet Chocolate . 33 g carbohydrates 116 mg calcium.224 Fudgy Chocolate Pudding Yield: 6 Servings 1 c+ 2 Tbsp. 410 mg sodium. this is great with vanilla ice cream or chocolate cool whip! Each serving provides: 2 Fats. Carefully pour hot water over the entire mixture. Spray a 1 1/2 qt. In large bowl. sugar. 1 Bread. lightly beaten 1/2 tVanilla 1/2 cSkim milk 2 cHot water Preheat oven to 400F. Beat in egg and vanilla.sugar 1/4 cMargarine 1Egg. sprinkle over the mixture in the casserole. spoon into prepared casserole. combine the remaining 1 Tbsp. NOTE: A personal note. of the cocoa into a medium bowl. beat 1/4 cup of the sugar and the margarine until light and fluffy. with an electric mixer. self rising flour 1/4 cUnsweetened cocoa 1/3 c+ 2 tsp. spoon warm pudding into 6 individual serving dishes.stick cooking spray. 10 g fat.
Stir in nuts. (optional) --------------------CREAM CHEESE TOPPING------------------------oz Cream Cheese. egg and flour until smooth. Do not overbake. softened 2 3/4 cBrown sugar 3lg Eggs 1 1/4 cButtermilk 1 1/4 tVanilla Bittersweet . mix cream cheese. Stir sugar into melted chocolate. Spread in an 8 x 8" pan. Spoon over brownie mixture.purpose flour 1/4 teaspoons baking powder 1 1/4 tBaking soda 5 oz sweet butter. Cool in pan.I grew up eating the chocolate frosting and husband grew up eating the .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. 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. "Half of this recipe comes from my grandmother.225 1/4 cMargarine 3/4 cSugar 2Eggs 1 tVanilla 1/2 cAll-Purpose Flour 1/2 cChopped Nuts. Stir until chocolate is completely melted. In same bowl. sugar. Mix in flour until well blended.She says. swirl with knife to marbelize. and the other half from my husband's grandmother. 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 . Stir in eggs and vanilla until completely mixed. cut into squares. Bake at F for 35 minutes or until a toothpick inserted in center comes out almost clean.
225 mg sodium. cream them on medium-high speed for 2 minutes. Combine the vanilla and the milk. beating well after each addition. until a cake tester inserted in the middle comes out clean. Decrease speed to low. unmold them by running a knife around inside edge of each pan and inverting onto racks. 118 g carbohydrate. Stir in the reserved cocoa paste and the vanilla. Add the eggs. 123 mg cholesterol. Let the mixture cool to lukewarm. With the paddle attachment. When the cakes are cool. Serves 10 to 12. Put the butter and brown sugar in the bowl of an electric mixer. Whisk together the cocoa and the boiling water in a bowl. Melted 1/2 cSugar . Sift together the powdered sugar and salt into a large bowl.226 cake. 43 g fat (26 g saturated). Divide the batter evenly among the 3 pans. 1 at a time. Fine Crush 1 cGround Toasted Almonds 1/2 cButter. 6 g fiber.Bake for about 25 minutes. Set aside to cool. PER SERVING (frosted):840 calories.Whisk the milk into the powdered sugar. until light and fluffy. BITTERSWEET CHOCOLATE FROSTING: Melt the chocolates and the butter over a pot of simmering water. Put the components together and all that's missing is a tall glass of milk." Preheat the oven to 350F. Fill and frost with Bittersweet Chocolate Frosting.Butter three 9-inch round cake pans. Heavenly Chocolate Cheesecake Yield: 10 Servings 2 cVanilla Wafers. baking powder and baking soda. 11 g protein. making a 3-layer cake. making a smooth paste. Add the melted chocolate mixture and stir until smooth. Sift together the cake flour. and stir in the dry ingredients alternate with the buttermilk. all-purpose flour.
combine cream cheese. beat well. Whipped Garnishes * *Garnishes to include whipped cream and chocolate shavings (optional). butter and sugar. stirring constantly until gelatin dissolves. mix well. In large bowl. beat until fluffy. baking soda and salt. remove rim. Stir in milk chocolate chips and nuts. remove from cookie sheet to wire rack. Pour milk into small saucepan. About . beating well. Bake 9 to 11 minutes or until lightly browned. packed 1 tVanilla 2Eggs 2 cHershey's milk chocolate ch 1 cChopped nuts. In large bowl. Unflavored Gelatin 16 oz Cream Cheese. Sift together flour. granulated sugar. almonds. and melted chocolate chips. Run knife around edge of cake to separate from pan.Pat firmly into 9-inch springform pan. covering bottom and 2 1/2 inches up the sides. if desired. combine vanilla waver crumbs. beat butter.Pour into prepared pan. Cool completely. Set aside. Cool slightly.Set aside. In large mixer bowl. optional Heat oven to 375'. brown sugar and vanilla until creamy. Fold in whipped cream.Set aside for 1 minute. Drop by rounded teaspoonfuls onto ungreased cookie sheet.227 12 oz Milk Chocolate Chips 1/2 cMilk 1Env. softened 3/4 cGranulated sugar 3/4 cLight brown sugar. 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. stir until smooth. Chill until firm (about 3 hours). Melt over hot (not boiling) water milk chocolate chips. Gradually add flour mixture.Beat in gelatin mixture and almond extract. sprinkle gelatin on top. if desired. Cook over low heat. sour cream. Garnish with whipped cream and chocolate shavings. Add eggs. Softened 1/2 cSour Cream 1/2 tAlmond Extract 1/2 cHeavy Cream. Set aside.
Hershey's Light Chocolate Brownies Yield: 1 Serving 6 TLight corn oil spread. Stir in flour and walnuts. Pour batter into prepared pan. * 1/2 cAll-purpose flour 1/4 cFinely chopped walnuts. Cut into 16 squares (2" X 2"). Cool completely. melt spread. stir in cocoa and vanilla. stir until well blended.Lightly spray 8" square baking pan with light vegetable cooking spray. por Applesauce 1 cSugar 1/2 cHershey's cocoa 1 tVanilla extract 1/2 cEgg substitute. Sprinkle powdered sugar over top. cut into bars.Cool in pan on wire rack.228 6 dozen cookies. Add sugar. opti Powdered sugar Recipe by: Hershey add * 2 slightly beaten egg whites may be substituted Heat oven to 350^. Add egg substitute.Remove from heat. About 4 dozen bars. Bake 25 minutes or until edges begin to pull away from sides of pan. Pan recipe: Spread batter in greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. stir to blend.In medium saucepan over low heat. Bake at 375' for 20 minutes or until lightly browned. Hershey's Light Chocolate Cake Yield: 12 Servings 1 1/4 cFlour 1/3 cHershey's cocoa 1 tBaking soda .
Refrigerate. Beat together shortening. sugars and vanilla in large bowl with electric mixer till creamy. Cook Time: Cholesterolper serving: 0 Heat oven to 350 degrees. vegetable 2 cOats. old fashioned 1 cSugar. granulated 1 t-Salt 1 tVanilla 1 tBaking soda 2Eggs 1 cShortening. stir. vinegar and vanilla to mixture in sauce pan. melt corn oil spread. Remove from heat. stir in sugar. In bowl. stir together 1 envelope dry whipped topping mix. Hilary Clinton's Chocolate Chip Cookies Yield: 1 Serving 1 1/2 cFlour 1/2 cSugar. Beat on high speed of mixer about minutes or until soft peaks form. Gradually beat in flour mixture. Stir in rolled oats and then chocolate chips. Add dry ingredients. Cool cookies on sheets for 2 minutes. 1/2 Cup cold skim milk. wisk until well blended. Bake in 350F oven for 8-10 minutes or till golden. Bake 20 minutes or until wooden pick inserted comes out clean. In saucepan. Add milk. vanilla extract. 1 Tbsp Hershey's CoCoa and 1/2 tsp. Makes 7 dozen . Pour evenly into pans. Drop batter by rounded teaspoonsfuls onto baking sheets. .semisweet Preheat oven to 350F. Combine flour. brown. Fill and frost top. Spray two inch round pans with cooking spray. Cool. Remove to wire racks to cool completely. rolled. cocoa and baking soda. Add eggs and beat till light and fluffy. salt and baking soda on waxced paper.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. firmly packed 1package Chocolate chips. ==============Light CoCoa Frosting============= In small mixer bowl. Brush baking sheets lightly with vegetable oil. stir flour.
candies. Cream shortening with sugar and honey until fluffy. Shape rounded teaspoonfuls as desired. Bake in greased pan in moderate oven (350) for 40 to 50 minutes. melted almond bark.) or use cookie press. etc. Decorate with melted chocolate chips. Add 1/2 cup dry ingredients and blend. balls flattened. 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. balls with indentations. candied fruit. melted 1/4 cWater 1/2 cSour milk 1 tVanilla Sift flour. In large bowl. Gradually add flour and cocoa until well mixed (2-3 minutes). nuts. baking powder. 2-3" logs. soda and salt together. softened 1Egg yolk 1 tAlmond extract 1 1/2 cFlour 1/4 cUnsweetened cocoa Heat oven to 375F. 1/2 cSugar 3/4 cButter. (1" balls. beat thoroughly.230 Holiday Chocolate Butter Cookies Yield: 3 dozen. cool. Add dry ingredients and liquids alternately in small amounts. etc. Beat at medium speed until light and fluffy (2-3 minutes). Fold in stiffly beaten egg white. Place 1" apart on cookie sheets. bake for 7-9 minutes or until set. Add beaten yolk and chocolate. combine all ingredients except flour and cocoa. separated 2 oz Chocolate. colored sugars. . maraschino cherries. blending after each addition.
melt 1/2 cup semi-sweet chocolate chips over low heat. Birthday Cupcakes-Decorate with ready-to-spread frosting. remove from heat. Bake at 350°F for 20 to 25 minutes. Spread top of each cupcake with Chocolate Honey Glaze. ----. stirring until well blended. Honey Make Mine Chocolate Sauce Dessert Yield: 1 1/4 cups . baking soda and salt. Snack Yield: 12 Servings ---Ingredients--1 call-purpose flour 3 Tcocoa 3/4 tbaking soda 1/4 tsalt 1/4 cbutter or margarine 3/4 choney 1egg 1/2 tvanilla 1/3 clow fat milk ---Chocolate Honey Glaze------. Add 1/4 cup honey. Spread on cupcakes. Holiday. cocoa. or until toothpick inserted in center comes out clean. assorted small candies or candy sprinkles.231 Honey Chocolate Cupcakes Dessert. if desired. combine flour. Beat in egg. gradually add honey. set aside. Using electric mixer beat butter until light. beating until light and creamy. Spoon batter into 12 paper-lined or greased muffin cups. Gradually add flour mixture. mixing until well blended. Remove from oven to wire rack. remove from pan to wire rack to cool completely. filling each 3/4 full. Let cool in pan for 5 minutes. decorator frosting in tubes.Chocolate Honey Glaze ----In a small saucepan.Procedure ----In a small bowl. vanilla and milk.
Makes 1 serving.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. combine all ingredients. Serve over a handful of minature marshmallows and garnish with a dash of nutmeg. Microwave 1 to 1-1/2 minutes longer.butter and vanilla. Stir together until completely melted and smooth. Cover with a lid. Pour into a jar. mix well.Use 1/3 Cup of mixture per cup . incorporating it gradually as it heats. Hot Chocolate . Cover with waxed paper and microwave on HIGH (100%) 1 minute and stir. Keep refrigerated.232 1/4 choney 1 csemi-sweet chocolate chips 2 Tbutter or margarine 1 tvanilla In a medium bowl.Then add the half and half or cream slowly. do not boil. 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. in a double boiler combine the milk chocolate.
*** 1 tVanilla extract 1/2 tAlmond extract ---------------------CHOCOLATE TOPPING-------------------------Sour cream. *** ts Vanilla extract * 8-oz packages. scraping bowl often. Bake at 350^ for 25 minutes or until puffed with a dry center. carefully spread chocolate topping on top of cheesecake. 8-oz carton oz Semisweet chocolate square tb Sugar tb Kahula.233 of boiling water.** 2 TKahula. 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. Chill 3 hours before serving. * 3/4 cSugar 2/3 cBisquick baking mix 2Eggs 2Semisweet chocolate. softened 1 tVanilla 2Eggs 2 oz Melted unsweetened chocolate Cooled. CHOCOLATE TOPPING: Combine first 3 2Cream cheese packages. cubed and softened ** 2 1-oz squares. 1 cSugar 1/2 cBisquick mix . Impossible Chocolate Cheesecake Yield: One 9-inch pie. beat at HIGH speed 2 minutes. Pour into a greased 9-inch pie plate. Cool 5 minutes.
Cover and blend on high 1 minute. Pour into plate.Cool completely.Put everything in blender for 1 min.Top with sweetened whipped cream if desired.Bake for 30 minutes until tests done with knife.Cool completly and top with whipped cream.234 Heat oven to 350 F. Bake until no indention remains when lightly touched in center. 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 .(200 gr package) 1/3 Melted Filling 2Envelopes unflavored gelatin 1/4 tSalt 1 TInstant coffee granules 2 cMilk 4Eggs. pour into pie plate. about 30 minutes.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.Grease pie plate. 9 x 1 1/4".
coffee and milk. salt.Scoop out the flesh and reserve for Let soak for about 4 hours or overnight. of the chocolate and the oil in the top of a double boi (Store in an airtight container for up to 3 months. In bowl. CRUST.chocolate.In saucepan. combine wafers and butter.plus extra for rol 2 TFresh lemon juice 5 oz Bittersweet . and it freezes well too. Scrub oranges well. cook gelatin. 3Oranges 2 cSugar. Set aside.Beat Transfer 1-1/2 cups of coffee mixture to small bowl and fold in chocolate.) Jack Daniel's Chocolate Ice Cream . and cut in half. alternately spoon two mixtures over chocolate crust. where they are made from the local J Line a baking sheet with wax paper. cut Put all but 1/4 c. replacing the water once. stirring const Meanwhile. Using large spoon. . . Let cool. melt chocolate in double boiler over hot water.When oranges are cool enough to handle.finely chopped Not unsweetened 2 tVegetable oil "I first tasted these peels in Israel.235 This can be made a day ahead. Use knife to swirl chocolate through Israeli Chocolate-Coated Orange Peels Yield: About 80 candies. Cut each shell in half. Press into 13 x 9 inch glass FILLING. place in a large heavy saucepan. Add water to cove Drain and repeat the process.
Beat well with a wooden spoon 2 minutes or 1 minute if using an electric mixer. Strain through cheesecloth or a fine sieve. milk and vanilla bean in small saucepan over medium heat and bring to boil.in pieces Whipped cream Preheat oven to 325'F. Jamaican Chocolate Cake Yield: 12 Servings 1 1/2 cSelf-rising flour 1 1/2 tBaking powder 1 tMixed Spice 3/4 cMargarine. Stir in whiskey and chill. stirring constantly. Sift flour. split 6 oz Chocolate chips 1/2 cJack Daniel's Whiskey Combine egg yolks and sugar in small bowl until smooth and lemon colored. Remove vanilla bean and add a small amount of cream to the yolks. Add margarine. stirring briskly. Turn mixture into prepared pan.236 Yield: 999 Servings 7Large Egg Yolks 1 cSugar 1 cHeavy Cream 2 cCold Milk 1Vanilla Bean.). (165'C. Immediately remove from heat and cool slightly. Place cream. baking powder and Mixed Spice into a bowl. Stir into cream mixture and strain once more. broken . Melt chocolate over hot water in the top half of a double boiler or in the microwave. 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. Bake in preheated oven 1-1/4 hours or .Makes about 1 1/2 quarts. Blend cocoa powder with hot water and add to flour mixture. Generously grease a 5-cup fluted or plain tube pan and dust lightly with flour. When well chilled.Slowly add yolks to remianing cream. superfine sugar and eggs. pour into an ice cream maker.
Spoon syrup over cake and let stand 2 hours. Pipe (with a pastry bag) whipped cream around bottom of cake. Boil 5 minutes. carefully spooon over cake. add rum and discard cinnamon. and cream as needed. The exact measurements for the dry stuff is unimportant. Stud top of cake with almonds. Sift or stir 1 cup of the sugar with the cocoa powder and mix into the cheese and butter.237 until well risen and cake begins to shrink from edges of pan. spreading to give a smooth even coating. 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 . stirring to dissolve sugar. to a spreadable consistency. softened 1 cCocoa powder 4 cPowdered sugar 2Cream. Beat well to get all the lumps out. Place cake on a plate. Add some cream if the stuff gets too dry. all the time!-). Sometimes (OK. Jeff's Chocolate Cream Cheese Frosting Yield: 1 Serving 8 oz Cream cheese. Add cinnamon and heat gently. softened 4 oz Butter. Continue adding sugar. Combine granulated sugar and 2/3 cup water in a saucepan. Carefully turn out cake onto a wire rack and cool. Melt chocolate. Let stand several hours. Remove from heat. or milk the cheese and butter in your mixer. for a more bittersweet flavor.
Sour Cream Filling: Beat 3/4 c heavy cream.Stir with a wire whisk over low heat until smooth.) III. gradually adding 3/4 c 10x sugar until stiff. Set aside in 'fridge' (covered. Note: The cakes must be well-chilled before assembly. beat until stiff. After 1 hour in 'fridge'. Chocolate Sour Cream Frosting: Melt remaining (1/2 c) butter.Grease 3 round. and freeze immediately. Add the eggs one at a time until thick. cake. Mix in buttermilk and coffee (dissolve coffee in an equal amount of hot water first. 1/3 the filling. Repeat above twice. Remove to racks to cool. or until a straw comes out clean. 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 . cool.Add cooled chocolate mixture. Sift together flour.Bake about 35 minutes. Beat remaining (1 1/2 c) heavy cream.) Cream 1 1/2 c butter with the sugar until light and fluffy. but *before* splitting into layers.If the cake tops rose during baking.You will need to slice the excess off *after* chilling. Gently fold in 3/4 c sour cream. split each in half (see note at bottom. Line bottoms with greased wax paper. Fold in remaining (3/4 c) sour cream. the layers will not stack well. add remaining (1 1/2 c) x sugar until soft peaks form.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.) Wrap each layer in wax paper or plastic wrap. or they will disintegrate under their own weight during assembly. put in 'fridge'.After they are cooled. slowly mix in buttermilk mixture. baking soda. 3/4 c cocoa. Construction: Build layers from the bottom up as follows: Cake. 9" cake pans. Chill two hours before serving. 2/3 c frosting.Beat 'til well blended.Add 1/2 c 10x sugar and remaining (1/2 c) cocoa. baking powder and cinnamon.Beating on low speed. Put remaining frosting on sides. for total of six layers. IV. II.The Cake: Preheat oven to 350 degrees F.
creaming well after each egg. but you might want to dust on a little powdered sugar. blend flour. baking powder and salt with a fork. Lisa. Stir in flavorings.In a medium-size bowl combine the eggs and Kahlua.such as godiv. whisking them together. This cake really doesn't need a frosting. To bake the cheesecake:Preheat the oven to 300 F. Stir chocolate in 1/4 cup water over low heat until melted. add the eggs in 3 parts. softened 1 lb Granulated sugar 1 cSour cream 7lg Whole eggs 1/2 cKahlua 4 oz Good-quality milk ch ocolate. My daughter. Pour into greased and floured Bundt or tube pan.German sweet chocolate 1/4 cWater 3/4 cMilk 1 tVanilla 1/2 tAlmond extract. . opt. Cool and set aside. m ---crust :--3 oz Good-quality milk chocolate 3 TSweet butter 1/4 cGround hazelnuts 1/4 cCrushed cornflakes prepare the cheesecake mixture: In a large mixing bowl with a paddle attachment cream together the cream cheese. and I developed this recipe. In separate bowl.Once the cream cheese mixture is softened and lump free. Bake in 325 degree oven for one hour and fifteen minutes. Cool pan on cake rack for 20 minutes. one at a time. Add flour mixture alternately with milk to creamed mixture in electric mixer. Add melted chocolate.In another medium-size bowl place the melted milk chocolate. Kahlua Milk Chocolate Cheesecake Yield: 10 Servings ---cheesecake :--1 lb Cream cheese. scraping down the sides of the bowl often. filled halfway with water). Then loosen around with silver knife. Cool another 30 minutes before removing from cake pan.Butter a round springform pan. sugar. Another popular item when I was catering. Bake the cheesecake until the center is . Cream butter and sugar in large bowl of electri mixer.Pour the mixture into the teflon pan and place in a water bath (a pan holding the cheesecake pan. Add eggs. Add the milk chocolate mixture back into the cheesecake mixture and stir until completely blended. then slowly whisk in a little of the cheesecake mixture.239 . whisking constantly to create a smooth mixture. scraping down the sides of the bowl after each addition. Blend well. and sour cream.
For the topping. peanut butter. Blend 1/3 cup of the whipped cream into the peanut butter mixture. crush the wafers and pat the crumbs into a greased 9" pie pan. pressing evenly ont the bottom and sides. smooth the top. Slowly mix in the sugar. Whip the cream and vanilla until firm. Fold this mixture into the remaining whipped cream until totally blended. Chill or freeze until ready to serve. Place back in the refrigerator and allow to set overnight. 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. and chill in the freezer for at least 20 minutes. To prepare the hazelnut crust:In a double boiler melt the milk chocolate and butter and stir until completely dissolved. Spread the mixture on the cooled peanut butter pie. and fold in the hazelnuts and cornflakes.Take the cheesecake out of the refrigerator and pour the milk chocolate crust on top. . Fill the pie shell. Cool slightly. starting from the center and working out. combine all but the optional ingredients and melt them in the top of a double boiler until the chocolate melts. whip the cream cheese until fluffy. about 1 1/2 hours. decorate the top with crushed peanuts and white and dark chocolate shavings before serving. Remove from the water bath and let the cake cool completely. To serve: When ready to serve. Then chill in the refrigerator. If desired.240 solid. remove the cheesecake from the refrigerator and take it out of the springform pan.Invert the cake onto a large serving plate so the crust is on the bottom and serve Kate's Kiss Off Chocolate Peanut Pie Yield: 8 Servings ---FILLING--8 oz Softened cream cheese 1 cSugar 1 cCreamy peanut butter 2 TButter.Remove from the heat. For the filling. and melted butted.
softened 1 cSugar. Sprinkle on the confectioners' sugar and beat until you have firm peaks. 5. then add the remaining cream. This mousse can be poured into small individual serving dishes or into 1 larger dessert dish. Stir until smooth. then fold in the whites until just blended. Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer. well chilled 6Egg 2 TConfectioner's sugar 2 TCreme de cacao 1 TVanilla extract Melt the chocolate over hot water. Remove from the freezer and let it sit in the refrigerator overnight before serving.Separate 4 of the eggs and set the whites aside. all purpose .241 Kit's Chocolate Mousse Yield: 12 Servings 18 oz Semisweet chocolate 2 cHeavy cream. place the 4 egg whites in a clean copper or stainless steel bowl and whisk. 4. whip the cream until it forms medium-stiff peaks. Let it cool until only warm. then fill it with the mousse. preferably by hand. VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe. When it is fully incorporated. 3. add the liqueur and vanilla.) The mousse may be frozen for up to 2 weeks. Chill for 4 hours. divided 2Eggs 1/4 tSalt 2 tVanilla extract 1 cFlour. Working quickly. add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. around 5 minutes. Marbled Double Chocolate Cheesecake Squares Yield: 20 Servings 1/2 cButter. While the yolks are beating. Do not overbeat or the mousse will lose some of its smooth. Chill at least 4 hours before serving. softened 16 oz Cream cheese. While the chocolate cools. 2. light texture. (Chilling it overnight intensifies the flavor. Beat until eggs are thick and lemon colored. then pipe whipped cream on top. until the whites start to stiffen.
Garnish as desired. 1/2 cup sugar and salt until smooth.krispies 1 cChopped macadamia nuts Red candy.Stir melted chocolate into remaining flavored batter. . melted Recipe by: Unknown Heat oven to 350 degrees F. Stir together flour and cocoa. It should be thin and evenly spread. blend well.chocolate 2 cCocoa krispies or rice . Line 8 or 9 inch square baking pan with foil. lift from pan using foil edges. 1/4 cup at a time.chocolat e 12 oz White (or "almond bark") . Beat cream cheese and remaining 1/2 cup sugar until smooth. About 20 squares. such as . extending edges over side of pan. 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. stirring until well blended. beating until soft dough is formed.To serve.red jelly rings. beat butter.Drop tablespoons of reserved flavored batter over top. mix 1 cup batter with topping. Add eggs and vanilla.Gently pour vanilla batter. In seperate bowl. Spread this on a pizza pan or round serving platter. Bake to 40 minutes or until cheesecake is firm and top is slightly puffed. gently swirl with knife or spatula for marbled effect. I somet pepper) and what ever I can find. gradually add butter to mixture. cut into squares. Note: Get creative with the toppings so it really looks like pizza. over flavored batter. set aside.242 1/2 cHershey's chocolate topping 1/4 cHershey cocoa 1/4 cSemi-sweet chips. Pour 1 cup of topping-flavored batter over dough. This will kind of look like melted cheese. Melt the remaining white chocolate and drizzle it all over.Top with the red jelly candies. Press dough onto bottom of prepared pan. Maui Chocolate Pizza Yield: 12 Servings 12 oz Semi or bittersweet .Coll completely in pan on wire rackl refrigerate. In a small mixing bowl.
Enjoy! These are absolutely WONDERFUL!!! A note: This is a well guarded secret from a friend of ours who swore she would never give it to anyone and to this date she hasn't.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. sifted 1/3 cCocoa. Cut into slices while still warm and return to the oven for another 5-10 minutes. oil and eggs. and mix well. Add the sifted flour.chocolate frosting.) Mayonnaise Chocolate Cake Yield: 16 Servings 3 cFlour.. Shape into two loaves and place on either side of a cookie sheet. except to us! . packed 3 THalf and half or light cream 3 TButter or regular margarine . vanilla and almond extracts. unbleached.. Bake at 325F for 30-35 minutes and then remove from oven. 1 cBrown sugar. or until slices are light brown. Mixture should be very thick and sticky. mix together the sugar.cold water 1 1/2 tVanilla extract fluffy . baking powder. Add the walnuts and the chocolate chips. baking 3 tBaking soda 1/2 tSalt 1 1/2 cMayonnaise or salad dressing 1 1/2 cSugar 1 1/2 c.
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 . . Cut in squares. 8 g protein. 120 mg sodium. 4 mg cholesterol. place 1/3 cup of the cocoa mix in a mug.Beat with electric mixer at medium speed until blended. semisweet 1/2 tVanilla extract Sift together flour. Remove from heat. cocoa. each 8 oz. baking soda and salt. until mixture comes to a boil.Boil 1 minute.244 1/3 cChocolate chips. and butter in a saucepan. 4 g total fat. light cream.Combine mayonnaise and sugar in a mixing bowl. 14 g carbohydrate. set aside.Makes 9 servings.Cover and store in a cool.Gradually beat in cold water and vanilla.Frost with Fluffy Chocolate Frosting. 413 mg potassium milk exchange. 1/2 fat Mile-High Chocolate Cake . Stir in chocolate chips and vanilla. stir to mix. Bake in preheated 350 degree F. sugar substitute and cinnamon. 2 g saturated fat.Mix well. about 2 minutes.Beat with electric mixer at high speed until of a spreading consistency. For each serving. Add dry ingredients to mayonnaise mixutre. cocoa powder.Cook over medium heat. FLUFFY CHOCOLATE FROSTING: Combine brown sugar. in a storage container combine dry milk powder.Add 2/3 cup boiling water. Cool in pan on rack. dry place up to 8 weeks.Pour batter into greased 13 x 9 x 2-inch baking pan. serving 113 calories. beating until well blended. For cocoa mix. oven 40 minutes or until cake tests done.loses sweetness when heated. stirring constantly.
using an electric mixer set at medium speed. until light and fluffy. Remove from pans. Sift confectioners' sugar into a large mixing bowl. one at a time. unbleached. Pour batter into 3 greased and wax paper lined 8-inch round cake pans. stir until melted. using an electric mixer set on medium speed. COCOA ICING: Combine butter.Add flour alternately with the buttermilk to creamed mixture beating well after each addition. place one cake layer on serving plate. sifted 1 cButtermilk ---cocoa frosting--1/2 cButter or regular margarine 1 oz Baking chocolate 1 lb Confectioners' sugar.Add eggs. Cool in pans on racks for 10 minutes.hot water 2 tBaking soda 1/2 cVegetable shortening 2 cSugar 2Eggs. baking 1/2 c. cool completely on racks.245 Yield: 16 Servings 1/2 cCocoa.Cream the shoretening and sugar together in a mixing bowl. Milk Chocolate Popcorn Yield: 1 Serving 12 cPopped popcorn 2 1/2 c(12oz can) salted peanuts 1 cCorn syrup 1/4 cButter or margarine 2 c11 1/2 oz bag Milk chocolate . Spread with Cocoa Icing.Remove from heat. beating well after each addition. To assemble cake. and lemon juice. oven for 25 minutes or until cakes test done. vanila. Make a well in the center and add egg white. Bake in a preheated 350 degree F. Place over hot water. Pour in the chocolate mixture. and chocolate in the top of a double boiler. large 1 tVanilla extract 1 tLemon juice 3 TMilk Combine cocoa. Beat in vanilla and cocoa mixture. Blend until smooth. Top with second cake layer and spread a layer of frosting. Add milk to make frosting of a spreading consistency. large 2 tVanilla extract 2 1/2 cFlour. hot water and baking soda in a small bowl. Top with third cake layer and frost sides and top with remaining frosting. sifted 1Egg white.Let stand while mixing other ingredients. cool to room temperature.
pour over popcorn toss well to coat. Paper-line or spray with cooking spray~* 30 muffin cups. Cook over medium heat until mixture boils.In large mixer bowl. cool baked cheesecakes. Make 2 1/2 dozen. press equal portions on bottom of prepared cups. melt 1 C. cocoa and butter. Store in an airtight container for up to two weeks. heavy saucepan combine chocolate chips. refrigerate. greased. Bake in a preheated 300 degree oven for 45 minutes stirring frequently. Cool.proceed as above. Refrigerate leftovers. Makes about 14 cups. In small saucepan over low heat. chips.Add eggs and vanilla. remove with narrow spatula. Top with remaining chips. softened. Stir together crumbs.conde 3Eggs 2 tVanilla Heat oven to 300^. 3-8o 1cn Eagle brand sweetened . combine popcorn and nuts.246 Chips In a large.Bake 20 minutes or until set. Mocha Chocolate Cheesecake .Freeze 15 minutes. roasting pan. MINI CHIP CHEESECAKES:Omit melted chips . beat cheese until fluffy. Spoon batter into cups. ~* If cooking spray is used.Gradually beat in sweetened condensed milk and melted chips until smooth. sugar. melted 2 cHershey's mini chips semi-s 24 oz Cream cheese. Cool completely. 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. stirring constantly. corn syrup and butter. In a large. mix well.
vanilla and cream to the cheese mixture and beat until thoroughly blended.Turn off the heat.Add the coffee.Chill until firm (about 2 hours). 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. Run knife around Makes 1 9-inch Cheesecake . combine grham cracker crumbs. 1 cup little bits chocolate ch In small saucepan. Preheat oven to 450.Remove from heat and cool slightly. turn oven down to 300 and bake for one hour. Pour into prepared pan. melted ** 4 tInstant coffee 16 oz Cream cheese.chips * 1/2 cMilk 1Env. combine milk and instant coffee. Mocha Chocolate Chip Cheesecake Yield: 10 Servings 2 1/4 cGraham cracker crumbs 2 1/3 cButter. Dissolve coffee in 2 tablespoons hot water. softened 3/4 cSugar 3Eggs 3 TFlour 1 TInstant coffee 1 tVanilla 1 cHeavy cream Bake crust in bottom of springform pan 8-10 minutes at 350. whipped 12 oz Seimi sweet choc. Cream cheese and sugar together until light and fluffy. melted chocolate. softened 2 cHeavy cream.247 Yield: 1 Serving 1Graham cracker pie crust.Bake for 12 minutes.Cool crust and grease sides of pan.Beat in eggs and flour. .9 inch 8 oz Semisweet chocolate 24 oz Cream cheese.Pour mixture over crust. sprinkle gelatin on top Fold in whipped cream and remaining 1 cup of little bits chocolate chips. crack the door open and leave the cake in the oven for another hour. Melt chocolate over low heat.Remove from oven and cool.
3. or until cereal softens. 7.Bake in a preheated 350F oven for 20 to 25 minutes.248 Muffins ( Chocolate Banana ) Yield: 12 Servings 1 cFlour 2 tBaking powder 1/2 tSalt 2 TCocoa Powder 1/3 cSugar 1 1/2 cKellogs All Bran cereal 3/4 cMilk 1/4Egg substitute or 1 egg 2 TOil 1 cBananas. Add flourmix.Mix thoroughly. Combine cereal and milk in large bowl and let stand 2 minutes.Add the tofu. 4. stir together flour. baking powder. In a medium bowl. 2. mixing well after each addition. stirring only once until combined and evenly moist.salt.Stir in the chocolate chips. Add egg or substitute and oil to cereal. . 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. Stir in banana. salt & cream of tartar. Spoon batter in muffin cups. 6.Add the flour a cup at a time. or when the tops are lightly browned. Line 12 muffinpans with paper liners or spray with Pam.Mix in the baking powder.Slowly blend in the water. 5. mashed(1 banana ) Preheat oven to 400 F. Spoon batter into oiled muffin tins. Bake for 25 minutes or until muffins are lightly browned. Muffins ( Chocolate Chip ) Yield: 12 Muffins 3 TShortening 3/4 cBrown sugar 1 oz Tofu. cocoa powder and sugar.Beat well.
stirring constantly. light.crushed 3 TButter. sour cream and melted chocolate mixture. beaten 1/3 cShortening. shortening.Add the egg.Water.Set aside. + 2 Tbsp /4 c Peanuts. milk. divided /3 cPeanut butter.Blend until just moistened. melted 1/2 cMilk 1/2 cSour cream 3/4 cChopped walnuts 1/2 cChocolate chips Preheat the oven to 400 degrees F. creamy /3 cSugar.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. Combine the boiling water. baking powder. salt and sugar. divided tb . chocolate chips and butter and melt over low heat. melted --------------------------FILLING------------------------------/3 cChocolate chips.butter sandwich cookies. . Sifr together the flour. whipped .Fill paper lined muffin tins full with batter.Fold in the walnuts. chopped Egg whites ts Vanilla cHeavy cream. semi-sweet tb Corn syrup. Nutter Butter Chocolate-Peanut Butter Pie Yield: 8 Servings ---CRUST--14Nutter Butter peanut . sprinkle with remaining chocolate chips and bake for about 20 minutes.
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. .Top with the remaining filling. and 3 Tbsp water in a 2 quart saucepan. FREEZE UNTIL FIRM. 1/3 cup sugar.Remove from the freezer 10 minutes before serving. Cook over medium heat. Gradually add 2 Tbsp sugar. Meanwhile combine the peanut butter. Pour half of the peanut butter mixture into the crust. Fold the egg white mixture into the whipped cream. 1 Tbsp at a time. glossy peaks form when the beaters are slowly lifted. Wrap securely in aluminum foil. Drizzle half of the chocolate mixture over the filling. CHILL UNTIL SET.250 Prepare the crust by combining cookies and butter. Press into bottom and up sides of a 9" pie plate. add marshmallows. using an electric mixer at high speed. stirring constantly until the sugar is dissolved and the mixture is well blended. Combine the chocolate chips. Drizzle the remaining chocolate in parallel lines over the filling. COOL. 3 Tbsp corn syrup. Add the remaining ingrediants except the marshmallows. Pull a knife across the lines at 1 inch intervals. Cook over simmering water until the chocolate melts and the mixture is smooth. Pour into a bowl and stir in the peanuts. 1 Tbsp corn syrup and 1 Tbsp water in the top of a double boiler. Then fold in the peanut butter mixture. blend until just mixed. Bake for -20 min. Beat in the vanilla and continue beating until stiff. beating well after each addition. Return to the freezer and CONTINUE FREEZING 8 HOURS OR OVERNIGHT. Remove from heat and COOL WELL. Beat the egg whites until foamy.
cocoa. baking soda and salt together in a large mixing bowl. sugar. about 2 hours. instant coffee. stirring constantly.Bake in a 350 degree F preheated oven for 30 minutes or until cakes test done.Nestles 1/2 cChopped Nuts 1 tVanilla Extract In heavy gauge saucepan. evaporated milk.whipped cream--1 cHeavy whipping cream 2 TSugar 1 tVanilla extract Sift the cake flour. for 2 minutes.Add remaining 1/3 c of buttermilk and eggs. sifted 1 1/4 cSugar 1/3 cCocoa.Beat with an electric mixer. baking 1 TInstant coffee 1 1/3 tBaking soda 3/4 tSalt 2/3 cVegetable shortening 1 cButtermilk 1 tVanilla extract 2Eggs. for 2 more minutes.Chill until firm. large sweetened .Bring to a FULL ROLLING BOIL over medium heat.Add the shortening.251 Nutty Chocolate Mint Fudge Yield: 12 Servings 7 oz Marshmallow Cream. set on medium speed.Remove from heat.Cool in pans on racks for 10 .Add nuts and vanilla extract. (1 jar) 1 1/2 cSugar 2/3 cEvaporated Milk 1/4 cButter 1/4 tSalt 1 1/2 cMint-Chocolate Chips. Beat. at medium speed. 2/3 c of the buttermilk and vanilla. Old World Chocolate Cake Yield: 12 Servings 1 1/2 cCake flour. stir until chips are melted and mixture is smooth. Cut into 1-inch squares. Pour into foil-lined 8-inch square pan.Pour batter into 2 greased 8-inch round cake pans. butter and salt. sugar. combine marshmallow cream.Add Mint-Chocolate chips.
(If you do. Remove from pans.Morsels Granulated sugar Preheat oven to 375° F. until soft peaks form and mixture is of a spreading consistency. sugar. and vanilla in chilled bowl. softened 1/2 ccreamy or chunky peanut . peanut butter.) NESTLÉ® . Gradually beat in flour mixture. Comments: Everyone will love this classic cookie combination of peanut butter and chocolate! .5-oz. and completely cool.TOLL HOUSE® Milk Chocolate .252 minutes.Place cream. Beat in egg.) Old-Fashioned Peanut Butter Chocolate Chip Cookies Dessert Yield: 42 Servings 1 1/2 call-purpose flour 1 tbaking soda 1 c(2 sticks) butter . Combine flour and baking soda in small bowl. granulated sugar. remove to wire racks to cool completely.Place one cake layer on serving palte. Drop dough by rounded tablespoon onto ungreased baking sheets.DO NOT overbeat. Beat with electric mixer. Stir in morsels. Cool on baking sheets for 4 minutes. brown sugar and vanilla extract in large mixer bowl until creamy. Refrigerate until serving time. SWEETENED WHIPPED CREAM: Chill mixing bowl and beaters. you will have butter. Top with second cake layer. pkg.butter 1/2 cgranulated sugar 1/2 cpacked brown sugar 1 tvanilla extract 1large egg 1 3/4 c(11. Frost cake with remaining Sweetened Whipped Cream.or margarine. Beat butter. Bake for 8 to 10 minutes or until edges are set but centers are still soft. Press down slightly with bottom of glass dipped in granulated sugar. at high speed. Spread with Sweetened Whipped Cream.
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
remaining 1/4 cup sugar and melted butter into remaining batter. divided 1/4 cLight corn syrup 1Egg 1 tVanilla extract 2 cPlus 2 TAll-purpose flour. Place on ungreased cookie sheet. Add corn syrup. Cool slightly. add to butter mixture. Place 1 marshmallow on flat side of 1 chocolate cookie. In small saucepan over very low heat. with wooden spoon. roll in additional sugar. cool slightly. melt peanut butter chips and 3 tablespoons softened butter. Remove from heat. Remove 1 /4 cups batter and place in a small bowl. Blend cocoa. egg and vanilla. Peanut Butter Chocolate Rice Krispie Treats Yield: 1 Serving 2 cSugar .256 Yield: 24 Servings 1/2 cReese's peanut butter chips 3 TPlus 1/2 cButter or margarine softened . stir in remaining 2 tablespoons flour and peanut butter chip mixture. Serve immediately. Roll both doughs into 1" balls. beat remaining /2 cup softened butter and 1 cup sugar until light and fluffy. Refrigerate both batters 5-10 minutes or until firm enough to handle. blending well. melted Additional sugar 24lg Marshamllows Recipe by: unknown Heat oven to 350'F. pressing down slightly. In large mixer bowl. Bake 10-11 minutes or until set. blend thoroughly. Repeat with remaining marshmallows and cookies. place a peanut butter cookie over marshmallow. Microwave at MEDIUM (50%) 10 seconds or until marshmallow is softened. baking soda and salt. divided 2 tBaking soda 1/4 tSalt 1/2 cHershey's cocoa 5 TButter or margarine. remove from cookie sheet to wire rack.and divided 1 1/4 cSugar. Makes about 2 dozen sandwich cookies. Cool completely. Combine 2 cups flour.
Mix quickly and thoroughly.Add peanut butter and cook. Makes 4-1/2 dozen cookies. Stir in oats and chocolate chips. . 10-11 minutes for a crisp cookie. remove to wire rack. 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. cut into bars and store at room temperature. Sprinkle butterscotch and chocolate morsels over top. Bake -9 minutes for a chewy cookie. Add combined flour.Remove from heat and pour hot mixture over cereal. Beat butters and sugar until fluffy. Drop by rounded tablespoonfuls onto ungreased cookie sheet. cool.When cool. baking soda and salt. mix well. Press morsels into bar mixture lightly with spoon. Beat in egg and vanilla.chips (12 oz) Heat oven to 375'F. stirring until well blended. uncooked 1package Semisweet chocolate .Spread in a greased 9x12x2 inch pan. store tightly covered.257 2 cCorn syrup 18 oz Peanut butter 8 cRice Krispies 6 oz Butterscotch morsels 6 oz Semi-sweet chocolate chips Bring sugar and syrup to a boil. Cool 1 minute on cookie sheet.
and peanut butter until soft and fluffy. .semisweet Preheat oven to 375'F.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. Cool cookies for 5 minutes on cookie sheet before removing them and cooling them on a rack.& Milk Chocolate Morsels 4large eggs 3 1/2 cmilk 1bottle (22 fl. or until edges of cookies are lightly browned.Flavor NESTLÉ NESQUIK Syrup 3/4 cpacked brown sugar 2 tvanilla extract Powdered sugar Preheat oven to 350° F. Stir in sugars. egg. stir in dry ingredients. fold in pecans and chocolate pieces.) NESTLÉ TOLL . and vanilla.all-purpose. Peanutty Chocolate Bread Pudding Dessert Yield: 15 Servings 10 cFrench bread cubes 1 c(6 oz.HOUSE Peanut Butter .) Chocolate . Bake in a preheated oven for 8-10 minutes.Chocolate pieces. oz. shortening. Grease 13 x 9-inch baking dish.firmly packed 1Egg 1 tVanilla 1 3/4 cFlour.sifted 1/2 tBaking soda 1/2 cPecans. Mix butter. Drop by teaspoons on ungreased cookie sheets about 2" apart.chopped 1package .
dark sweet 2Egg yolks 2 TRum or Sherry Place pear halfs in baking dish. Sprinkle morsels over bread. Serve with warm chocolate sauce.of canned pears 4 TChopped maraschino cherries 4 TChopped almonds 6 TSugar 2Egg whites 1cn Left over pear juice 1/4 cSugar 2 oz Chocolate. Pecan-chocolate Chip Pie Yield: 6 Servings ---DOUGH--1/2 lb Butter 1/2 lb Cream cheese . Nesquik. sugar and vanilla extract. boil juice and sugar 5 minutes until sugar is melted. Cook 3 minutes. Remove and cool slowly but dont chill. Add liquor and pour hot sauce around edge of pears. 45-60 minutes.259 Place bread cubes in prepared baking dish. Sprinkle with powdered sugar before serving. Bake for 60 to 65 minutes or until knife inserted near center comes out clean. Stir in milk. Beat egg whites with 6 tbs sugar until stiff and spread over pears. pour over bread mixture. Cool slightly. Place in 250 oven bake until brown. Beat eggs in large bowl. Melt in chocolate add yolks-beaten. Fill centers with cherries and almonds mixed together. Chocolate sauce. Pears Au Chocolat Yield: 4 Servings 4Large or 8 small 1/2's .
about 35 to 40 minutes.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.puff pastry sheets.) frozen . Place on the middle rack of a preheated 350F oven and bake until the center of the pie is set. (17. Remove the dough. beaten 1bar (2 oz. molasses.Morsels. Remove from the oven and let the pie cool before serving.Butter) 1 cpowdered sugar 2 Thot water Preheat oven to 350° F. Chill one hour before using.recommend LAND O LAKES® .) NESTLÉ TOLL .pieces 2 Tbutter or margarine (we . Mix until smooth and then mix in the pecans and butter. divided 1large egg.Baking Bar. Uncooked dough can be frozen up to two months. corn syrup. Reduce speed to low and add the flour.25 oz. In a mixing bowl combine eggs.260 2 tVanilla 2 cFlour --------------------------FILLING------------------------------. Freeze uncooked balls of dough or freeze dough in pie tins. brown sugar and vanilla. CREAM CHEESE and vanilla together in a mixer or processor. Roll out to make a . Petit Pain Au Chocolat Dessert Yield: 8 Servings 1pkg. Mix until just incorporated.HOUSE Milk Chocolate . Makes three 10-inch pies. form into three balls and wrap in plastic wrap. Unfold one pastry sheet on lightly floured surface. total) . Pour this filling into the pie crust and sprinkle with the chocolate chips.NESTLÉ .TOLL HOUSE Semi-Sweet . thawed 1 c(6 oz.Chocolate . broken into . Grease 2 baking sheets. Remove from heat and set aside. FOR FILLING: MIX PECANS AND BUTTER in a small saucepan over medium heat and cook until butter turns a golden color.
if necessary. beating after each addition until smooth. Place 2 tablespoons morsels in center of each square. Bake for 15 to 17 minutes or until puffed and golden. Brush top of each pastry with beaten egg. Repeat with remaining pastry sheet. Place on prepared baking sheet about 2 inches apart. unbeaten 3 oz Unsweetened chocolate.261 10-inch square. a small amount at a time. then add boiling water. and cream together until light and fluffy. Microwave at additional 10. microwave-safe bowl on HIGH (100%) power for 30 seconds. Add vanilla. and sift together three times. or until done. stirring until smooth. Press edges to seal.to 20-second intervals. Cool on baking sheets for 2 minutes. stirring until icing is smooth. beating quickly and thoroughly Bake in two greased deep 9-inch layer pans in moderate oven (350 degrees F) 30 to 35 minutes. Drizzle icing over pastries. Cream butter thoroughly. Brush edges lightly with beaten egg and fold squares to form triangles. Cut into 4 squares. stir. add sugar gradually. Pineapple Chocolate Cake Yield: 1 Serving 2 1/3 cCake flour. Add egg and egg yolks. Add flour alternately with milk. Spread Pineapple Fluff Frosting (see recipe) between layers and on top . measure. Melt baking bar and butter in small. sifted 2 1/4 tBaking Powder 3/4 tSalt 1/2 tSoda 2/3 cButter or shortening 1 1/4 cSugar 1Egg. this recipe was submitted by Constance Ipema of Orland Park. adding additional water. croissant lovers will enjoy this puff pastry filled with milk chocolate morsels and baked until golden brown. For simple elegance in the morning or evening. Stir in sugar. unbeaten 2Egg yolks. Add water. add baking powder salt and soda. one at a time beating well after each. remove to wire racks to cool completely. then delicately drizzled with a sweet chocolate icing.melted 3/4 cMilk 1 tVanilla 1/3 cBoiling water Sift flour once. IL. Comments: A finalist in the 2000 Share The Very Best Recipe Contest. Add chocolate and blend.
softened 2 csugar 1 tvanilla 1 talmond extract 1 cbuttermilk or sour milk 6large egg whites 1 1/2 ctoasted chopped pistachio . Stir together flour. Alternately add flour mixture and buttermilk or sour milk. in slow oven ( 325 degrees F. or until done.nuts 2 tfinely shredded orange peel 1/2 csugar 2 Tall-purpose flour 6large egg yolks 1 1/2 cmilk 16-ounce package white . ) 45 minutes. beat until fluffy.) 25 minutes. beating on low to medium speed . and baking soda.shards (optional) Preheat oven to 350 degrees F. Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. . 8x8x2 inches. and 1 teaspoon almond extract. Add the 2 cups sugar. baking powder. set aside.baking bars 1 1/2 tvanilla 1/2 talmond extract 1 cbutter. Grease and lightly flour three 8x1-1/2-inch round baking pans. Double recipe for three 10-inch layers. or until done. Pistachio Cake with White Chocolate Buttercream Yield: 12 Servings 1 2/3 call-purpose flour 4 tbaking powder 1/2 tbaking soda 3/4 cbutter (no substitutes).softened (no substitutes) 1recipe Caramelized Pistachio .262 and sides of cake. set aside. remaining 1/3 of batter may be baked in 15 greased medium cup-cake pans in moderate oven (350 degrees F. . 1 teaspoon vanilla. This cake may be baked as follows: bake about 2/3 of batter in greased pan.
Pour batter into prepared pans. Spread between layers and over cake. cool to room temperature. If desired. shaking skillet occasionally to heat sugar evenly. Line a cookie sheet with aluminum foil. Cover surface with plastic wrap to prevent skin from forming. Add cooled baking bar mixture. Stir in 1/2 teaspoon hot water. Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean. Thoroughly wash and dry beaters. lifting slightly as you pull. Let stand for 1 minute. In a medium mixing bowl. Remove cakes from pans and cool thoroughly on wire racks. and 1/2 teaspoon almond extract. Pour La France Chocolate Decadence . place 1/3 cup sugar in a heavy 10-inch skillet. reduce heat to low. top with Caramelized Pistachio Shards. store tightly covered. Sprinkle 1 tablespoon chopped pistachios onto prepared foil. Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy.263 just until combined. whisking constantly. Remove from heat. Makes 12 servings. Just before serving. Let cool thoroughly on foil. gently pull caramel mixture as thinly as possible. When sugar begins to melt. Do not stir. Gradually beat hot milk into egg mixture with the wire whisk. Fold in the pistachio nuts and the orange peel. Add white baking bars. Using two forks. Beat mixture with a wire whisk until combined. Immediately pour over nuts on hot baking sheet. Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl. set aside. 1-1/2 teaspoons vanilla. Heat over medium-high heat until sugar begins to melt. add egg yolks. Meanwhile.Caramelized Pistachio Shards ----Preheat oven to 350 degrees F. beat egg whites until stiff peaks form (tips stand straight). Bake in preheated oven 6 to 8 minutes or until lightly toasted. coat foil with nonstick cooking spray. beating on low speed after each addition until combined. pipe decorative lines along the edges and down the sides of the cake. Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling. Cool in pans on wire racks for 10 minutes. ----. Remove from heat. one-fourth at a time. Let stand at room temperature for 30 minutes before serving. stir until smooth. Remove pan from heat. if desired. using a decorating bag fitted with a star tip. Let cool for 1 minute. return entire mixture to saucepan. Gently fold beaten egg whites into batter. Cook over medium heat until bubbly. Cook for 2 minutes more or until sugar is melted and lightly golden. Transfer mixture to a bowl. stirring as needed with a wooden spoon. Serve immediately or cover and store cake in the refrigerator for up to 3 days. Cook 2 minutes more. Break into pieces.
or use nonstick pan. Add applesauce. stirring constantly. Set aside.Be careful not to overbake.Set aside to cool. The center of the mixture will feel firm and not liquidy when touched lightly. spoon whipped cream on top of sliced Chocolate Decadence. approximately 7 minutes. Put all ingredients in small saucepan. Carefully fold in chocolate mixture. Cut into bars. Bring to boil. When melted. A toothpick inserted will come out covered with batter. and dry ingredients.Pour batter in inch cake pan that has been greased and lined with wax paper or parchment paper. Then top with a spoonful of Raspberry Sauce Raspberry Sauce 8 oz fresh or frozen raspberries. Cool completely to room temperature before removing from pan. vanilla extract. Bake in preheated 325 degree oven 30 minutes. Cool slightly. melted chocolate. Whip eggs with electric mixer until they reach full volume. 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. Mix until combined. Beat egg whites on high with sugar until very fluffy. turn off heat and add oil. Sift together flour and cocoa powder. Pour mixture into baking pan and bake for 20-25 minutes. Spray 9 x 9" baking pan with oil and wipe off excess. . (Thaw if frozen) Granulated sugar to taste 2 teaspoons liqueur such as Grand Marnier or Chambord or dry Marsala. Refrigerate until serving time. Melt chocolate in double boiler. not clean. Lower speed and continue beating until well incorporated. To serve. sugar and flour. Cool and serve chilled. yogurt.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.
Bake ina 350 F. melted 1 1/2 lb Cream cheese 1 1/4 cGranulated sugar 1 1/2 tGrated orange or lemon rind 3Eggs 1/2 cCream plus 3 tb 1/2 tVanilla 12Phyllo sheets Melted butter While chocolate melts in double boiler.TOLL HOUSE® Semi-Sweet . and pour in hot water until it reaches halfway up the pan. until set and lightly br 6.Chocolate Morsels 2 tvanilla extract . Sauce Yield: 2 1/2 cups 1 1/2 c(12 fluid-ounce can) . Place on a baking shee Transfer to dessert plates and decorate with fruit purees.CARNATION® Evaporated Milk 2 c(12-ounce package) NESTLÉ® . Brush each dessert with additional melted butter. Quick Chocolate Fudge Sauce Dessert.NESTLÉ® . adding more water if needed. oven.265 Pronto's Phyllo-Wrapped White Chocolate Cheesecake Yield: 12 Servings 1/2 lb White chocolate. use a mixer on low speed and ble Set in a pan.
266 Combine evaporated milk and morsels in medium. water and eggs together in a mixing bowl.Bake at 375 F for 8 minutes. until morsels are melted. Comments: Evaporated milk. stir in vanilla extract. semi-sweet chocolate chips and vanilla make a creamy chocolate sauce that's great over ice cream or brownies. stir in flour. Raspberry Chocolate Swirl Cheesecake Yield: 1 Serving -----crust----- . stirring frequently. Cook over low heat. vanilla. sugars. heavy-duty saucepan. Stir in raisins and chocolate chips. Serve warm as a dipping sauce for fresh fruit or spoon over ice cream or cake. By hand. 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. Drop by teaspoonfuls 1 1/2" apart on cookie sheets. Store remaining sauce tightly covered in refrigerator. baking soda and salt. Remove from heat.
Bake -10 minutes and cool. melted -----filling----24 oz Cream cheese. and sugar and stir in butter.Combine crumbs.Add oil. divided 1 1/2 tVanilla. Add eggs.267 1 1/4 cVanilla wafer crumbs (about . cocoa. Beat cream cheese. remaining 1/2 teaspoon vanilla and 1 1/2 cups cheese mixture. beat until well-blended.and cooled 1 tvanilla 1 1/4 cwater . melted . Press mixture onto bottom of 9-inch springform pan.Repeat with remaining mixture ending with chocolate dollops on top. Reduce oven temperature to 250 and continue baking for 55 minutes.softened 1 3/4 csugar 2large eggs 3 oz unsweetened chocolate. 3/4 cup sugar and 1 teaspoon vanilla until smooth. softened 1 cSugar.Bake 10 minutes. dollop with about half of chocolate mixture on top.Add raspberry spread and flour to remaining cheese mixture and blend well. Raspberry-Chocolate Cake Yield: 14 Servings 2 1/4 call-purpose flour 1 tbaking powder 3/4 tbaking soda 1/4 tsalt 2/3 cbutter (no substitutes). at room temperature 1/4 cCocoa powder 1 TVegetable oil 2/3 cRed raspberry spread .Pour half of raspberry mixture into pan.40 wafers) 1/4 cCocoa powder 1/4 cPowdered sugar 1/4 cUnsalted butter. . stir together cocoa and remaining 1/4 cup sugar.Gently swirl with knife. divided 3Eggs.In small bowl. blend well. FILLING: Preheat oven to 425.(seedless) 3 TFlour Preheat oven to 350.
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. baking soda. Pour batter into the prepared pans. Stir together flour. unbleached. cut side down. one at a time. Place another cake layer. Bake in the preheated oven for 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean.268 3 Traspberry . spread with remaining jam. set aside. Red Beet Chocolate Cake Yield: 16 Servings 1 3/4 cFlour. Cool cake layers thoroughly on racks. Add sugar. just until combined. beating well after each addition. set aside. on serving plate. spread evenly. If desired. sifted 1 1/2 tBaking soda 1/2 tSalt 1 1/2 cSugar 3Eggs. Beat in chocolate and vanilla. beat until well-mixed. cut side up. Frost top and sides with all but 3/4 cup of the remaining frosting. Comments: Impress your friends and family with this 4-layer decadent dessert at your next holiday gathering. on top of frosting.liqueur . cut side down.Frosting 1 cfresh raspberries (optional) Preheat oven to 350 degree F. Cool cake layers in pans on wire racks for 10 minutes. Grease and lightly flour two 9x1-1/2-inch round baking pans. spread with half of the raspberry jam. baking powder. cut side up. Place one cake layer.or framboise (optional) 1/2 cseedless raspberry jam 1recipe Raspberry-Chocolate . Top with last cake layer. garnish with raspberries. Add eggs. Pipe remaining frosting on top of cake. and salt in a mixing bowl. beating on low speed after each addition. Remove cakes from pans. Add the dry mixture and the water alternately to beaten mixture. large 1 cVegetable oil . Top with second cake layer. Spread with about 2/3 cup Raspberry-Chocolate Frosting. Makes 14 servings.
Gradually beat in flour and baking soda. Sprinkle with confectioners' sugar.Beat with an electric mixer set at medium speed for 2 minutes. Combine sugar. set aside. then mix in chocolate and nuts. Cool in pan on rack. (coarsely . sifted *Melt and cool the 2 1-oz squares of baking chocolate. Cover and let stand overnight to improve flavor. 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. Gradually add dry ingredients. Cream butter. sugar and salt together until light and fluffy. oven for 25 minutes or until cake tests done. beating well after each addition. Bake 15 minutes. baking soda and salt. pureed 2 oz Unsweetened chocolate. (coarsely .chopped) PREHEAT OVEN TO 350F. Drop by teaspoonfuls onto a greased cookie sheet. eggs. cooled chocolate. and vanilla.269 1 1/2 cBeets. ++++ Sift together the flour. and oil in a mixing bowl.chopped) 3/4 cMacadamia nuts. Beat in vanilla and eggs. * 1 tVanilla extract Confectioners' sugar. Bake in a preheated 350 degree F. Pour into greased 13 x 9 x 2-inch baking pan.Beat in the beets. Rich Chocolate Caramels . melted 3/4 cWhite chocolate.
combine vanilla wafer crumbs. crushed 1 cAlmonds. Bring to boil. and coffee liqueur. the 1/2 cup powdered sugar. stirring to melt chocolate and dissolve sugar. pumpkin. packed 1/2 cCorn syrup 1/2 cHalf-and-half 2Sq. Pour into well-greased x8x2" pan. cut in small squares. . sifted 2 tCinnamon 6 oz Chocolate chips (semi-sweet) 1/2 cPumpkin (canned) 1/3 cCoffee liqueur 1/4 cPowdered sugar. sifted *Note: Apple juice may be substituted for coffee liqueur if desired. dry place. Quickly stir in butter and vanilla just until blended and butter melts. toasted & ground 1/2 cPowdered sugar.270 Yield: 1 Serving 1 cGranulated sugar 1 cBrown sugar. Blend in chocolate. unsweetened chocolate . corn syrup. Makes about 1-1/2 pounds. stirring occasionally.1 oz each 2 TButter or margarine cut . ground almonds. In medium bowl. Form into 1-inch balls. Store in cool. Chill. top each square with pecan half or almond slivers. If desired. Dust with remaining powdered sugar just before serving. Reduce heat to moderate and continue cooking. Cool. and cinnamon. Wrap individually in plastic wrap or foil. Rich Chocolate Pumpkin Truffles Yield: 48 Servings 2 1/2 cVanilla wafers. half-and-half and chocolate in large heavy saucepan. Remove from heat.in pieces 1 tVanilla Place sugars. until syrup reaches 248F on candy thermometer (firm-ball stage).
In a large bowl. Stir in the nuts and chocolate. Drop by rounded teaspoonfuls onto ungreased . french 24" loaf -----the sauce----8 oz Chocolate. milk and sugar over medium he Add the white chocolate pieces and stir until melted. 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. Combine the whole eggs and the egg yolks in a large bowl. granulated 10 oz Chocolate. Beat in the eggs. spooned right out of Makes 12 servings. Gradually add the flour mixture to the large bowl. white. Roughed-Up Chocolate Chip Cookies Cookies. cream the butter and sugar. and baking soda. for garnish In a large saucepan. whole 1 cSugar. broken Pieces 1/2 cHeavy cream 1 oz Chocolate. dark. Diabetic. heat the whipping cream. combine the flour. Remove from heat. Dessert. Low Carb Yield: 48 Servings 2 1/4 cwhole-wheat flour 3/4 cunprocessed uncooked wheat . bran. To serve: You can either serve the bread pudding warm. broken Small pieces 4Eggs 15Egg yolks 1Bread.271 Roma's White Chocolate Bread Pudding Yield: 12 Servings -----the pudding----6 cHeavy cream 2 cMilk. mixing well. white.
about 2 minutes. Pour into medium serving bowl or individual cups. Beaten 1 tVanilla Extract 1/4 cMilk 1/4 cCocoa 2 cFlour. Add remaining ingredients and process at high speed until blended. calories. about 2 hrs. cubed angel food or pound cake. chill until set. let stand 2 minutes. Unsifted . 3 mg cholesterol Schokoladenpretzel (Chocolate Pretzels) Yield: 8 Servings 1/2 cButter Or Margarine 1/4 cSugar 1Egg.272 cookie sheets. Unbleached. whisk until smooth and serve as a dip or pour over fresh fruit. Variation: After chilled. 4 g fat. 255 mg sodium. about 1 minute. cold 1/2 cSkim milk. heated to boiling 1/4 cSemi-sweet chocolate chips 8 oz 1% cottatge cheese 1/4 cSugar 1 tVanilla extract In blender. Bake for 8 to 10 minutes. Add hot milk and process at low speed until gelatine is completely dissolved. Large. Add chocolate and process at high speed until completely melted. Satin Chocolate Mousse Yield: 4 Servings -Karen Thackeray 1 tUnflavored gelatine 1/4 cSkim milk. sprinkle unflavored gelatine over cold milk.
large 1 c.Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting. eggs. vanilla.Add shortening. SOUR CREAM/CHOCOLATE FROSTING: Combine the .Mix into butter mixture until thoroughly blended. vanilla. baking soda. baking powder. Oven for 35 minutes or until cake tests done. thin with milk.If frosting is too thick. roll a rope about 12 inches long between your hands. Remove from pans and cool completely on the racks.Using 2 T dough.Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in diameter by crossing the ends. Press firmly into place. and milk. scraping bowl occasionally.Chill dough until firm enough to handle (about 30 minutes). Place pretzels on greased baking sheets.When pretzels are cool. sugar. for about 10 minutes. Flip the loop down over the crossed ends. Spread with Sour Cream / Chocolate Frosting. Place one cake layer on serving plate. Bake at 350 degrees F. Melted /2 t Vanilla Extract Cream 1/2 cup butter and the sugar until light and fluffy. sour cream. for 1/2 minute. Sour Cream Chocolate Layer Cake Yield: 12 Servings 2 cFlour. Pour batter into 2 greased and waxed-paper lined -inch round cake pans.273 -----------------------COCOA FROSTING---------------------------TCocoa /4 cConfectioners' Sugar TButter Or Margarine. and salt into a large mixing bowl. spread with Cocoa Frosting. 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. leaving 1-inch tails. Gradually stir in butter and vanilla. scraping bowl constantly.Mix cocoa and confectioners' sugar. Increase speed to high and beat an additional 3 minutes.Top with second cake layer.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.Sift cocoa and flour. Mak frosting in a small bowl. Bake in a preheated 350 degree F.Beat in the egg. water and chocolate (melted then cooled). Make 2 dozen. unbleached. Cool in pans on racks for 10 minutes.Beat with an electric mixer at low speed.
blend well. it's almost as easy as a boxed cake.at least one hour. confectioners' sugar. Grease and flour two 9-inch round cake pans. Add chocolate which has been melted and cooled and vanilla. The cake will have pulled away from the sides of the pan. . which will be thin.This sourdough chocolate cake falls in that category.It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate. and bake in a preheated 350 . and sour cream in a mixing bowl.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. cover loosely and allow to stand at room temperature until active and bubbling -. Place the trimmed side down (layer should be upside down). in the order given. Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife. Then frost between layers and place the other layer on right side up and finished frosting. Put the starter in a large bowl. NOTE: I have seen reference to people having trouble with their layer cakes and how they rise. then finish cooling the layers on wire racks.Try this little trick when making this cake. oven for about 30 minutes.274 softened butter or margarine. A mild chocolate butter cream frosting is nice with this cake. beating well after each addition. pour in the batter.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. 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. Then add the rest of the ingredients.Do not frost until the cake is completely cold. Allow to cool about 10 minutes before removing from pans. or until the layers test done when poked with a toothpick.Beat until smooth. Also the trimmings are great eating just plain for the cook or for the kids.
) Pour batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan. melted chocolate and vanilla in a bowl and beat until smooth. 2 T at a time.Beat in boiling water. Bake in preheated 350 degree F. sifted 1/2 cCocoa. cool on rack. (Batter should be thick. Add dry ingredients alternately with buttermilk to creamed mixture. one at a time. baking soda.boiling water chocolate . Cool to room temperature.Cream together the shortening and sugar in a mixing bowl until light and fluffy. set aside. ground 1 tSalt 3/4 cVegetable shortening 2 cSugar 2Eggs. spread with Chocolate Fluff Frosting.275 Spiced Chocolate Applesauce Cake Yield: 16 Servings 2 1/2 cFlour. Gradually beat in 1 c sifted confectioners' sugar. Cool 10 minutes in pan on rack. large 1 cConfectioners' sugar. beat egg whites until soft peaks form.In another bowl.fluff frosting-2 oz Unsweetened chocolate 1/2 cConfectioners' sugar. CHOCOLATE FLUFF FROSTING: Melt chocolate over hot water. oven for 1 hour or until cake tests done. until egg white mixture is glossy and stiff. When cake is cooled.Add eggs. using an electric mixer at high speed.softened 1 tVanilla 2Egg whites. sifted Sift together flour. beating well after each addition. cinnamon and salt. using an electric mixer at medium speed. Remove from pan.Fold in chocolate mixture into the beaten egg whites. large 1 tVanilla 1 cApplesauce 1 cButtermilk 1/3 c. unbleached. beating well after each addition. sifted 1/4 cButter or margarine. Strawberry-Filled Chocolate Cake Hearts Yield: 14 Servings .Blend in vanilla and applesauce. Blend together confectioners' sugar. butter. baking 2 tBaking soda 1 tCinnamon. Cut in squares.
Invert pan onto a baking sheet. 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. spreading evenly to the sides of the pan. stirring until blended. plus 2 tSugar. Beat egg whites in a large bowl until foamy. 1 tablespoon at a time. and another cake heart. separate . Sugar Free Chocolate Banana Cream Pie Yield: 1 Serving ---FILLING--1package Sugar free chocolate . sifted 1 3/4 cStrawberries. Combine sliced strawberries and remaining 2 teaspoons sugar in a small bowl.276 1 cCake flour. Spoon about 1 tablespoon Chocolate-Orange Sauce onto a dessert plate. 2 tablespoons sliced strawberries. room temperature 1 tPowdered sugar.Line a 15 x 10-inch jelly roll pan with aluminum foil. Coat foil with nonstick cooking spray. Sprinkle hearts with powdered sugar. sifted. cocoa. and carefully peel foil away from cake. discard remaining cake. baking powder.Fold 1/3 of egg white mixture into chocolate mixture. Make a well in the center of the mixture. dust with 1 tablespoon flour and set aside. stir well. plus 1 TCake flour. Carefully fold in remaining egg whites and 1/4 cup flour. or until a toothpick inserted in the center comes out clean. beating until stiff peaks form. 1/4 cup plus 2 teaspoons sugar. remove pan. Cool in pan for 30 minutes. thinly sliced Choc-orange sauce.pudding 2Bananas 2 1/4 cMilk .Set aside.Repeat procedure with remaining ingredients. Combine 3/4 cup flour. baking soda and salt in a bowl. Bake for 25 minutes. allowing foil to extend beyond ends of pan. add to dry ingredients. oil and vanilla. Spoon batter into prepared pan. divided 3/4 cSugar.Combine water. Add 1/4 cup plus 2 tablespoons sugar. sifted. using a 2 1/2-inch heart-shaped cookie cutter. set aside. Cut cake into 28 hearts. top with a chocolate cake heart.recipe Preheat oven to 325 degrees. toss well.
Serve warm. chpped 1 tVanilla 1 cHershey's semi-sweet choco 3/4 cHot water Whipped topping. Grease a 8 inch square baking pan. melted 3/4 cHershey's chocolate. butter. Refrigerate leftovers. do not stir. spoon into dessert dishes. spooning pudding from bottom of pan over top. spread evenely in prepared pan. sugar and cocoa. Then mix pudding with milk and spread over bananas. In small bowl. Press in pie plate with metal spoon. . Sprinkle remaining 1/2 cup chips over surface. 1/4 cup topping and vanilla until blended. Slice banana over crust. divided 1/4 cHershey's cocoa 1/3 cButter. Triple Chocolate Pudding Cake Yield: 1 Serving 1 cBiscuit mix 1/2 cSugar 3/4 cMilk. garnish with whipped topping if desired.277 ---------------------------CRUST-------------------------------tb Peanut butter tb Honey cRice crispies --------------------------TOPPING------------------------------Cool whip light Mix peanut butter with honey.6 to 8 servings. stir in 1/2 cup milk. Then mix in rice crispies. Top with Cool Whip. combine baking mix. Use Sugar free instant chocolate pudding mix.build up edge. combine remaining 1/4 cup milk. Stir in /2 cup chocolate chips. or Ice cream Heat oven to 350F. Bake 40 to 45 minutes or until center is set and cake begins to pull away from sides of pan. Pour liquid mixture carefully over top of mixture in pan. remaining 1/2 cup topping and hot water. Let stand 15 minutes. In medium bowl.
/4 C.Cool. stirring constantly. chocolate. Makes 24-36 bars. Roll it into a ball in the palm of the hand until the outside of the bonbon begins to melt a little.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. because these truffles .) At the end of this time. but in a place that is not too cold. cocoa. Sift the powdered sugar in slowly. cut a piece of this chocolate about the size of a small nut. stirring to mix well. (In winter. Let stand 2 hr.Top with chips. remove the double boiler from the fire. When melted. in a cool place. 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^. sugar and margarine. butter and grated chocolate into a pan. except nuts and chips.Store lightly covered. Bake 25 minutes or until set. so that it will not form lumps. which will stick to it perfectly. Combine crumbs.Spread over prepared crust. Let stand 24 hr. beat remaining ingredients. 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. The chocolate need not be grated fine. and cream in a double boiler. in a cold room will do. Press firmly on bottom of 13 X 9" baking pan. before serving. The cream can be replaced by skimming the top off raw milk poured into a wide basin and allowed to settle. In mixer bowl. leaving the hot water in the bottom pan to keep it warm. using a knife or spoon. 12 hr. Then roll it in grated or granulated chocolate. Stir in nuts.
you can also shape them to look more like truffles.1 hour. Place bread in greased 2 1/2 quart 4 inch deep baking pan or souffle dish. Blend well. Cover pan with buttered foil and place in a larger pan filled halfway with warm water. Trump's Chocolate Pumpernickel Pudding Yield: 8 Servings 8sl Pumpernickel bread. or until knife inserted in pudding comes out clean. Cool slightly. Whisk together sugar. .279 are better when they are a little soft.crusts removed 1/4 cCurrants 1 cMilk 1 oz Unsweetened chocolate. Serve with whipped cream. Whisk in chopped chocolate until melted. Bake at 350F for 45 minutes . finely . Beat cream/chocolate mixture into egg mixture. Bring whipping cream and milk to a boil in a small saucepan.chopped 9Egg yolks Lightly brush bread slices with melted butter. Let stand 30 minutes to allow bread to soak up liquid. and vanilla. melted 2 cWhipping cream 3 oz Semisweet chocolate. if desired.ly chopped 3/4 cSugar 1/4 tVanilla 1/4 cButter. egg yolks. Instead of rolling them into balls. Ultralight Chocolate Cake . fine. Sprinkle bread with currants and set aside. Pour over bread slices and currants.
Then fold in the remainder of the beaten egg whites. Cool completely. Pour into an oiled and floured 8*" springform pan. Add 1/3 of the beaten egg whites. In medium bowl. separated 1 1/2 tVanilla extract 1 cCoffee. remaining 2 egg whites. baking 2 1/4 tBaking soda 3/4 tSalt 3/4 cShortening. Beat 6 of the egg whites until stiff. unbleached. Set aside. sifted 1/2 cCocoa. toasted . plus extra . + extra for the pan 2 TConfectioners' sugar 1 cFresh berries Preheat oven to 350'F. Stir well. Make 6 little desserts. Bake for 25 minutes at 350'F.) Remove from oven and allow cake to sit for 10 minutes before removing from springform pan. vegetable 1/3 cSugar 1 1/2 cCorn syrup.280 Yield: 6 Servings 8Egg whites 1/2 cUnsweetened cocoa powder 1 cSugar 3 TVegetable oil. Mix ground almonds with flour and then add to cocoa mixture.for the pan 2 TCold brewed coffee 1/4 tVanilla extract 1Grated rind of small orange 1/2 cWhole almonds. vanilla extract and orange rind. Mix with rubber spatula. Serve with fresh berries on the side. combine cocoa with sugar. dark 3Eggs. cooled . oil. Put dolly (or stencil of your choice) on top of cake. large. (Be careful not to overbake. leaving lace design.and finely ground 2 TFlour. Sprinkle with confectioners' sugar. coffee. Victory Chocolate Cake Yield: 16 Servings 2 cFlour. then remove dolly carefully.
Serve warm. Reduce heat and whisk in cocoa and sugar. NOTE: This cake recipe dates from WW II and as you can see. Place over medium heat and whisk constantly until completely cooled.Fold in walnuts and cooled yolk mixture. 1/4 cup sugar. For Chocolate Sauce:Melt butter in medium saucepan over medium heat. flour and arrowroot in medium saucepan.Add dry ingredients alternately with coffee to creamed mixture. set aside. Combine yolks. Beat butter and remaining sugar together in medium bowl until light and fluffy. .toasted. Cool in pan on rack. Whisk in cream.chopped fine ----------------------CHOCOLATE SAUCE--------------------------. Bake in preheated 350 degree oven 45 minutes or until cake tests done. Cover and refrigerate 6 hours or overnight.Turn into mold. stirring constantly until mixture is smooth and heated through. letting excess extend over edge. Beat in vanilla. Cream the shortening and sugar in a mixing bowl until light and fluffy.Remove from refrigerator and unmold.Gradually add cream.Blend in the corn syrup and egg yolks. Walnut Cream Dessert with Chocolate Sauce Yield: 10 Servings 4Egg yolks 1 cSugar 3 tFlour 3 tArrowroot 3/4 cWhipping cream 3/4 cMilk 3 TKirsch 1 cButter.281 Sift together the flour. baking soda and salt. set aside. sugar was very precious and in short supply. beating well after each addition. Beat egg whites in another bowl until stiff peaks form. Fold egg whites into cake batter. Pour batter into a greased 13 x 9 x -inch baking pan. room temperature 2 cWalnuts.T Butter /2 cUnsweetened cocoa /2 cSugar /2 cWhipping cream Line 8-inch souffle dish with plastic wrap. using an electric mixer at medium speed. cocoa. Serve immediately with Chocolate Sauce. milk and kirsch.
chopped Combine dates. chopped 1 tBaking soda 1 c.Add eggs.Sift together the flour. set aside. Then stir in dry ingredients. beating well after each addition. White Chocolate Berry Pie Yield: 8 Servings 1package (15oz) Pillsbury . Cool in pan on rack. and let cool completely. Cream the shortening and sugar together in a mixing bowl until light and fluffy. vegetable 1 cSugar 2Eggs. and boiling water in a small bowl. pitted. sifted 2 TCocoa.Pour into a greased 13 x 9 x -inch baking pan. using an electric mixer at medium speed. and salt. Bake in preheated 350 degree F.boiling water 1 3/4 cFlour. baking 1/2 tSalt 1 cShortening. baking soda.Cool to room terperature. cocoa. unbleached.. oven for 35 minutes or until cake tests done.Blend in date mixture. large 6 oz Semisweet chocolate chips 1/2 cWalnuts..Cut into squares and serve with a scoop of vanilla ice cream on top. 2) Microwave 4 .refrigeratd Pie crusts 5Squares BAKER'S Premium White Chocolate 2 TMilk 4 oz Philly brand cream cheese [softened] 1/2 cPowdered sugar 1 tOrange peel [grated] 1 cWhipping cream [whipped] 2 cRaspberries or sliced Strawberries or both mixed Prepare and bake the pie crust according to package instructions for one crust baked shell.282 West Haven Chocolate Cake Yield: 16 Servings 8 oz Dates. one at a time.
In saucepan over low heat melt margarine and bar white chocolate.. mixer on low speed `til smooth. 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. Refrigerate for at least one hour before serving. then fold in the white chocolate mixture. White Chocolate Cashew Pie Yield: 1 Pie .. powdered sugar.. or `til almost melted. Bake at 350 degrees for 25 to 30 minutes.Melt glaze ingredients together and drizzle over cooled brownies. and orange peel in a small bowl with an elec.In large bowl. Reduce speed to low and add melted candy bar mixture and extracts.283 squares of the white chocolate and milk for about 2 min. salt and eggs and beat at highest speed of mixer for about 4 minutes. Stir `til melted and let cool to room temp.Break up other candy bar and stir in.. combine sugar.. Beat cream cheese. Sift together flour and baking powder. Arrange the berries on the filling and drizzle the remaining melted chocolate. stir into candy mixture til just combined.. stirring til well blended. 4) Fold the whipped cream into the chocolate mixture and spread into the cooled pie shell.
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.Pour into prepared pie shell. and wrap in plastic wrap and refrigerate serveral hours until firm. . salt and baking powder. fold under and crimp. melted cLight brown sugar. melted butter and sugar in large bowl. firmly pressing into the bottom and sides.Add enough water until the dough becomes moist. room temp. White Chocolate Cheesecake Yield: 12 Servings 1 1/2 cGraham cracker crumbs .Sprinkle a small amount of the water into the dough. tossing it in gently.Refrigerate several hours to set. roll the dough into a 1/4" thick round.Make a ball. melted 4 1/2 tVanilla 1 pn Salt Mix graham cracker crumbs. Trim the overhang until even. melted 2 TSugar 2 lb Cream cheese. sugar. add the shortening with your finger rubbing the shortening and the butter into the flour until the flour becomes sandy.Bake at 350F for 45 minutes to 1 hour. 1/2 cUnsalted butter.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. Place in the refrigerator until ready to use. chopped For the crust:In a medium bowl.Add eggs one at a time. and eggs one at a time then add the remaining ingredients. room temp. 4Eggs. room temperature 10 oz White chocolate. Place the dough into a 9" pie tin. firmly packed Eggs /2 tb Kirch /2 cLight corn syrup c Chopped cashews /2 cWhite chocolate. Once the dough is firm.(about 11 double crackers) 5 TButter. Preheat oven to 300 F. Press into bottom and sides of 9-inch springform pan. turn out onto a floured surface. be sure not to over mix. Can be served with lightly whipped cream or vanilla ice cream. mix together flour. and with a rolling pin. about approximately 12 inches in diameter. mixing well. For the filling: Combing in a bowl with a whip the butter.
Add eggs. melted Mix crumbs and butter and press onto bottom of a 9-inch springform pan. Pies Yield: 8 Servings .Bake 1 hour. White Chocolate Devil's Food Pie Dessert. vanilla and salt and beat 1 or 2 minutes at medium speed. Diabetic. and vanilla at medium until well blended. melted -----filling----24 oz Cream cheese. one at a time. Beat cream cheese.Pour over crust.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. then refrigerate for about 12 hours before serving. Bake for 35 minutes and turn oven off and let cool in oven for at least an hour. Bake for 10 minutes.Turn mixture into prepared graham cracker crust. mixing well after each addition. sugar. Refrigerate for at least 2 hours (best if over night). White Chocolate Cheesecake Yield: 1 Serving -----crust----1 1/2 cChocolate cookie crumbs 3 TButter.Let stand 2 hours at room temperature.285 blending well after each addition. softened 1/2 cSugar 1/2 tVanilla 3Eggs 1/2 lb White chocolate.Add white chocolate.Blend in the white chocolate.
size) 1container Cool Whip Lite . .. and vanilla in a large mixing bowl at med.fat-free instant pudding . Beat with wire whisk 1 minute. (4-serv .thawed. Add white chocolate flavor pudding mix. Refrigerate 4 hours or until set. Spread over pudding layer in crust. Add devil's food flavor pudding mix.Jello . Spoon evenly into crust. (Mixture will be thick. if desired.cracker crumb crust .white chocolate-flavor . (Mixture will be thick.. .& pie filling. Garnish with additional whipped topping. then gradually add the chocolate. sugar.size) Pour 1 cup of the cold milk into medium bowl.286 2 ccold skim milk.(8 oz). 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. mixing well. speed with an elec. (4-serv .) Gently stir in remaining whipped topping. divided 1prepared reduced-fat graham .whipped topping .fat-free instant pudding .(6 oz) 1package . Pour remaining 1 cup cold milk into another medium bowl. divided 1package Jello devil's .food-flavor . Beat with wire whisk 1 minute.& pie filling. Store leftover pie in refrigerator. mixer `til well blended.) Gently stir in 1/2 of the whipped topping.
and freeze overnight. about 6 minutes. Pour mixture into the jelly roll pan. Prepare sugar syrup by mixing the remaining 1 cup of sugar with 1 cup of water.DO NOT bring to a boil or you'll have a curdled mess on your hands.Using a metal spatula. stirring occasionally.Transfer custard to a Donvier or other ice cream freezer and freeze until thickened but still pourable. then remove from heat and set aside 'til later. cover. Place the 6 pieces of white chocolate on a large baking sheet lined with wax paper. a pinch of salt. set aside.Add peanuts. spread evenly. In medium bowl. broken In half widthwise 16 oz Bittersweet chocolate 8 oz Unsalted butter 1 cEvaporated milk Mint sprigs for garnish In medium saucepan. Chill several hours or `til desired firmness.287 Fold in the nuts or fruit `til evenly distributed then spread mixture into a greased 8" square pan. 3/4 cup sugar. Remove from heat and whisk in the peanut butter. Strain this custard into a bowl and refrigerate. then add the cream.Cook this mixture over moderate heat.Gradually whisk in the half & half and transfer to the saucepan.In the meantime.This will take 10-15 minutes. Place in the warm oven until soft enough to yield when pressed by a finger. Preheat oven on lowest setting for 5 minutes. transfer a piece . then turn it off. scald the half & half over medium heat. whisk together the egg yolks. until just thick enough to coat the back of a spoon (165 on a candy thermometer).Bring to a boil to dissolve the sugar. stirring constantly. 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. line a -by-15 inch jelly roll pan with wax paper. until well chilled. and 1 tsp of the vanilla.
then cut each rectangle crosswise to form two 3-by-5-inch pieces.-)With a spatula.Gently reheat the fudge sauce in the top of a double boiler or in the microwave. in the fridge. Keep it warm. In the top of another simmering double boiler place the white chocolate and melt it.Using a large heavy rolling pin. Add the melted chocolate to the egg yolk and stir it in. cut the ice cream into ten -by-5-inch rectangles. Set aside.There will be a little left over. Keep cool. Line 3 baking sheets with wax paper. vanilla.Note:this sauce can be made up to 1 week in advance and kept. .288 of softened chocolate to an individual piece of wax paper (at least 12 inches long) and cover with a second sheet of paper.Set each sheet of chocolate aside while you repeat this with the rest of the chocolate. trim the edges of each sheet to make a neat 3-by-10-inch rectangle.Whisk in 1 cup of the reserved sugar syrup. spoon fudge sauce over. do what you will with it. melt the bittersweet chocolate with the butter. covered.Stir in the evaporated milk and 1 tsp. Freeze for 3 to 4 hours. In a double boiler. whipped In the top of a simmering double boiler place the white chocolate and melt it.Top each with another piece of chocolate. and serve immediately. To serve. then another piece of chocolate. Place each of the portions to serving plates. gently roll the chocolate between the paper to form a thin sheet of chocolate. remove the assembled lasagnas from the freezer and allow to soften slightly at room temperature for a few minutes. stirring until smooth. then another layer of ice cream. place a piece of the ice cream on each of the 4 pieces of white chocolate.Transfer to a bowl. about 11 by 4 inches. In another small saucepan place the gelatin and the water.When the white chocolate is cooled and firm.Keep it warm. 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. Using a pizza wheel or long sharp knife.Heat them slightly and mix them . Transfer 4 rectangles to each of the prepared baking sheets. garnish with mint. With a pizza cutter or thin sharp knife. remove the top piece of paper from each chocolate sheet. covered.
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. When chocolate is melted. Stir in unsalt White Chocolate Mousse Cheesecake with Sun-Dried Cherries Yield: 10 Servings . cut into pieces and place on cold plates. Drizzle a small amount CHOCOLATE SAUCE:Melt chocolate in top of a double boiler. White Chocolate Mousse #2 Yield: 8 Servings 1/4 lb White chocolate.Place the mousse in the refrigerator for 1 hour. beat egg yolks in a large bowl of an e Return to mixer bowl. or until it is firm. Pour into a lightly oiled -inch spring form pan. stir with a wooden spoon un Fold into mixture. Refrig To serve. Carefully fold the whipped cream into the mixture. place white chocolate pieces in a large bowl with butte This must be done slowly. Meanwhile. Add it to the egg-yolk-chocolate mixture and stir it in well. Let the mixture cool to room temperature.289 together so that the gelatin is totally dissolved.
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 . walnuts .cut into 1/4 to 1/2 .inch pieces 1 cNuts.macadamias etc.diced and crumbled 6 oz Sun-dried cherries 1 oz Melted butter Melt chocolate.baking bar 6 ounce package. Dissolve gelatin with 1 ounce of water. Place cream cheese When mixture is soft and creamy add melted white chocolate and gelatin. Cream Butter Flavor Crisco and milk in a large bowl at medium speed of . . White Chocolate Nut Cookies Yield: 60 Servings 1 cButter Flavor Crisco 2 TMilk 3/4 cBrown sugar. granulated 1Egg 1 1/2 tVanilla 1 3/4 cFlour. coarsely chopped .almonds. pecans. all purpose 1 tBaking soda 1/2 tSalt 1package White Chocolate .. Preparation Time: 20 Minutes Bake Time: 8 Minutes Heat oven to 375 F.diced and crumbled 4 oz Shortbread cookies.. Mix To assemble: Grease a 10-inch mold with butter and cover sides with the Sh Makes 10 servings. firmly packed 1/2 cSugar. diced Crumbled 4 oz Praline royale cookies .
Mix well. Place in the oven and bake for 25 to 30 minutes. Slowly add the melted chocolate until incorporated. 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. Cut the butter into tablespoon pieces. cut the cake into individual portions and top with fresh raspberries. place in the bowl of a mixer and mix until smooth. Drop level measuring tablespoonfuls of dough 2 inches apart onto ungreased baking sheet. Add the sugar.291 electric mixer until well blended. Cool on baking sheet one minute. Accompany with whipped cream or raspberry sauce. if desired. then the flour. remove from the oven and let cool before removing from the baking pan. Remove to cooling rack. When the cake is cooked. Bake at 375 for 8 minutes. Add to creamed mixture. Melt the chocolate in the top of a double boiler. as each one is absorbed. Stir in white chocolate and nuts. Makes 5 dozen 2 inch cookies. Lightly grease a 9-by-11-inch baking pan. Add brown and granulated sugar gradually. To serve. Beat in egg and vanilla. Pour in the batter and smooth the top. baking soda and salt. one at a time. Add the eggs. White Chocolate Raspberry Tart . Combine flour.
Bake shell in middle of the oven 25-30 minutes. whisking until smooth. chopped 1/2 cHeavy cream. Whole Wheat Chocolate Cake Yield: 16 Servings 1 1/2 cSugar 1 cFlour. covered. sifted 3/4 cWhole wheat flour. Cool on a rack. Spread chocolate mixture over the raspberries.292 Yield: 8 Servings 1 1/4 cWalnuts. baking 2Eggs. Freeze shell 15 minutes. 3/4 of the butter. flour. melt the chocolate. or until golden brown. chopped fine 3/4 cUnsalted butter. Garnish tart with whipped cream and remaining 1/2 cup of raspberries. sugar. large. softened 3 TSugar 1 1/2 cFlour 1 tFreshly grated orange zest 1lg Egg. unbleached. In a large metal bowl set over a saucepan of barely simmering water. beaten lightly 3 cFresh raspberries 12 oz White chocolate. Remove side of pan and transfer shell to a plate. Serve at room temperature. and press into an 11 inch tart pan with removable bottom. for hours or overnight. blend walnuts. Remove bowl from the heat and whisk in the cream and the remaining butter. smoothing top and chill. zest and egg until combined well. stirred 2 tBaking soda 1 tSalt 1 cButter or regular margarine 1 c. While shell is freezing. beaten 1/2 cSour cream .water 1/4 cCocoa. preheat oven to 375F. Fill shell with 2 /2 cups of raspberries. warmed 1/2 cWhipped cream as garnish In a bowl with an electric mixer.
using wooden spoon. Pierce warm cake with fork. stirring constantly. Pour into flour mixture. COCOA FROSTING: Combine butter. Continue cooking over low heat until confectioners' sugar is completely dissolved. Dont let it boil. Cool completely. Fill the hot liquid into cups and garnish with whip cream. the eggs would curdle.Mix well. oven 30 minutes or until cake tests done. whole wheat flour. 2. Remove from heat. Stir in vanilla. Cool in pan on rack. Frost cake immediately. Bring mixture to a boil. Bake in preheated 375 degree F. Grate the chocolate and add to it. milk. add the salt. baking soda and salt in a mixing bowl. Zucchini Chocolate Cake .Pour batter into greased 13 x 9 x -inch baking pan.293 ---cocoa frosting--1/2 cButter or regular margarine 6 tMilk 1/4 cCocoa. baking 1 lb Confectioners sugar. water and cocoa in saucepan. 3. Cut into squares. (1 box) 1 tVanilla extract Stir together sugar.Meanwhile prepare Cocoa Frosting. Pour Cocoa Frosting over all. Put in pot and on medium heat.Remove from heat.Blend in eggs and sour cream. mixing well.Combine butter. Stir in confectioners' sugar. stirring constantly. Cook over medium heat until butter is melted and mixture is smooth. and cocoa in saucepan. 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. that has been sifted. heat until it gets thick. 3. flour.
grated 6 oz Semisweet chocolate chips 3/4 cWalnuts.Cut into squares and serve. chopped Sift together flour.Beat in eggs.Blend in Vanilla Extract. beating well after each addition. 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.Sprinkle with chocolate chips and walnuts. using an electric mixer at medium speed. oil.294 Yield: 16 Servings 2 1/2 cFlour. large 1 tVanilla extract 1/2 cButtermilk 2 cZucchini. oven for 55 minutes or until cake tests done. beating well after each addition. Cool in pan on rack. . sifted 1/4 cCocoa. set aside. cocoa. unpeeled.Cream together the butter. Bake in a preheated 325 degree F. unbleached.Pour batter into a greased 13 x 9 x 2-inch baking pan. baking soda and salt.Stir in zucchini. and sugar in a mixing bowl until light and fluffy. Add dry ingredients alternately with buttermilk to creamed mixture.
95. 285 A Academy of Motion Picture Arts and Sciences 48 addition. floured 132-3 9-inch Cheesecake 227. 275 addition. 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. 259. 25 B Bacardi Chocolate Rum Cake 5. 37 Arm & Hammer Chocolate Chip Banana 5. 36.Pour butter over. 199 amaretto frosting 71-2 American Chocolate Chip Cookies 17 amounts. 143. 50 . 26.Butter 91 2-inch springform pan. 216. 201. 49 artificial vanilla 59 atl 23 Aztecs 22-3. 203. 137. 146-7. 154. large 37 animals 5.Stir 166. 109. 294 African cocoa crop 29 all-purpose flour 226 cSifted 143. 153.Blend 147. 247 9-inch springform pan 89. 196 cSifted unbleached 58 cSugar Egg tb 225 cUnbleached 98. 290 cBlanched 72. 294 addition. 180. 243 almonds 70-2. 129. 40-1 chocolate with 47 aphrodisiac 5. 119. 134. 23. 192. 49 Bacardi Double-Chocolate Rum Cake 5.295 INDEX* µ µg 40 10-inch springform pan.Beat 166. 285. 237. 177. 227. 113. 98. 127. 163. 227.Mix 217 20-kilogram 40 350'F 75. 184. 256. 282. 111. 254. 112 amaretto 72. 280 375'F 171. 227. 179. 275. 215-16. 189 All-purpose flour tSalt tBaking powder tBaking 75 almond extract 70.
154. 114. 281-2. 291 baking soda 52. 106. 290 baking chocolate 27. 154 baker. 98. 73. 54. 119. 145-6. 264 baking pan 54. 275-83  bake cookies 11. 165-7. 85. 68-72. 149. 242-6. 209-12. 193. 111. 256-7. 248-9. 275-6. 91-2. 229. 228. 131-3. 209. 40. 96. 291  floured 101 well-buttered 9-by-9-by-2-inch 196 baking powder 63. 166. 131-3. 252. 147. 281-2. 235. 124. 65. 278. 181-2. 288. 103. 71. 190. 141. 52 Banana Chocolate Chip Muffins 6. 238. 108. 84. 251-2. 132-3. 180. 216. 264. 102. 293-4  balls 60. 66. 62-4. 238-9. 226-7. 94-6. 103-9. 227-31. 81-7. 273-4  baking powder salt 261 baking sheets 57. 257. 59. 126-7. 75. 153-5. 166-7. 58-61. 101. 87. . 140. 260-1. 95. 84. 78. 101. 244-5. 61. 68. 269 oz Semisweet 56. 80. 75. 103. 127. 137-8. 54 Barcardi Rum Chocolate Cake 6. 201. 277 mashed 53. 77. 52. 107-8. 127 Basic Chocolate Sauce 6 Basic Chocolate Sauce Yield 56 batter 50. 107-8. 292-4  baking bars 260. 247 bake cups 111. 256-9. 283 chocolate marshmallow 10. 205. 98. 145. 278-9. 278-9  Banana Chocolate Cake 6. 121. 15960. 167. 228-9. 171-2. 229. 88. 43. 174-5. 154. 248. 193. 150. 173. 113-14. 230. 262. 80. 78-9. 98-9. 184 bar mixture 257 cooled baking 263 melted candy 283 Barbara Bush's Chocolate Chip Cookies 6. 177. 54. 52 Banana Chocolate Chip Bread 6. 188. 55 bars 28. 132-5. 268-9. 196-8. 89. 58. 144 bake crust 68. 124. 216 baked crust 94. 264. 149. 268. 53 Banana Chocolate Pudding Cake 6 Banana Chocolate Pudding Cake Yield 54 bananas 52-4. 55. 113-14. 209-10. 137-8. 119. 89-90. 64. 197-8  Bake 52-5. 276. 147. 112 oz Unsweetened 164. 135.296 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. 201. 171-2. 94. 158. 262. heated waffle 181 BAKER'S Premium White Chocolate 282 baking 27. 89. 197. 131.
176. 259. 230. 112. 196.Pour 244. 242. 118.Stir 99 beat yolks 218 Beat Yolks Slightly 97 Beate Illek 47 beaten 71. 182. 281 beat egg whites stiff 204 beat egg yolks 132. 182. 162. 214. 80. 169. 143 Beat Slight 105 beat sugar 102 beat well. 275-6. 201. 115. 194. 140. 191. 193. 135. 236 beat 58-63. 275. 181. 147. 252. 261 beaten mixture 268 beaten yolk 230 beaters 61. 217. 151. 109. 168. 273-5  blended. 281 beat cake mix 201 beat cheese 128. 254. 117. 267-9. 198. 125. 152. 250-2. 146. 146-7. 227. 138. 66. 263-4. 251 remaining 65. 154. 280 beaten egg yolks 105. 257. 123-38. 250. 199.Combine flour 99 Beat well. 218. 263 beat shortening 103. 104.Pour 264 minutes. 28-30. 246 beat chocolate mixture 177 Beat Cream 97 Beat cream cheese 65. 191. 161. 211-12. 88.Then 148 beat flour 154 beat margarine 106 beat mixture 72. 95. 229-31. 122. 180-2. 197. 255-6 vanilla. 39-40. 160-1. 242. 89-90. 188-94. 114. 289 beat eggs 83. 158. 75. 140. 174. 68.297 253-4. 267. 25. 255 . 158. 188. 206. 292  beaten egg whites 96. 285 beat cream/chocolate mixture 279 beat egg whites 54.Return 158 beaten eggs 126. 122. 283. 104-8. 171. 84. 236-8. 79-83. 92-4. 193. 262-4. 168. 178. 283-6  beat Bake 51 beat butter 55. 100. 212. 268. 259 beat eggs.Bake 253 Bavarian Chocolate Pie 6 Bavarian Chocolate Pie Yield 56 BBC NEWS Chocolate 47 beans 22.Pour 180 flour. 137. 114-17. 197. 228. 177 beaten egg yolks. 141. 153. 96-7.Separate 147 white 126 batter. 75-6. 75.
147. 131-7. 167. 113-14. 188-9. 95. 79-80. 236-7. 64. 214. 202. 159-62. 136. 130. 127. 162. 234. 65 board.Bake 238 blended. 91. 218-19.Place cream 252 Beer TUnsalted butter-room temp 88 Belgian bittersweet chocolate 196 berries 115. 235-6. 143.Stir 64 blender 71. 139.Chill thoroughly. 101. 278. 168. 192-3. 152. 61-2. 141-3. 219  . 205-7. 80. 98-9. 288-9  boiling 69. 173. 96. 161 dry 263 electric 255 rotary 80 rotary egg 171 beaters. 66. 95. 24.Remove 228. 117. 146. 254 blend ts Vanilla Veg 88 blend walnuts 292 blend well. 106. 61. 175-6.Fold 205 blend well. double 56. 125. 287. 62. 207. 242.Stir 144. 77. 118. 67 billowy peaks form. 1967. 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. 155. 69.Add chocolate mixture 130 blended. 179 blended. floured 131 boil 58. 183-4.Add eggs 109. 80.298 chilled 82 clean 54. 36. 135. 153 blended. 118-19. 272 bo 60. 131-3. 257 blended. 203-4. 27 bittersweet chocolate 47. 143 blend cocoa 256 blend cocoa powder 236 blend flour 239 Blend in Vanilla Extract 294 blend liqueur 146. 283 beverage 22. 61-2.Pour mixture 247 blended. 109.Combine cream 211 beaters. 218  blend butter 138. 293  boiler.Stir 125 bitter 23-4. 264-5. 205-6. 82-3. 162-3. 170.Add 164 blended. 129.
274-6. 94. 70. 291-2  blender 79 large 55. 106. 151-3. 271. 165. 284-5. 225-6. 68-70. 198-9. 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. 143. 201. 176. 181-2. 125-6. 148. 154. 185-6. 48 Bo's Chocolate Chip Cheesecake 6. 103-7. 112-13. 152. 248 bran mixture. 289-90  mixer 74. 75-6. 83-4. 226-7  brown sugar oz Cocoa 117 brown sugar together. 88. 99-101. 75-6. 126. 249. 83-4. 122-9. 261. 152. 200. 91. 165-6. 224. 69. 205. 154. 193. 167. 253 bowl. 226-7. 62-4. 72. 206. 49.The 100 Brown sugar ts Vanilla 260 BROWNIE 108 Brownie Cookie Crust 241 brownie mixture 64. 173-8. 131. 177 Brandy And Vanilla 97 Brazilian Iced Chocolate 6 Brazilian Iced Chocolate Yield 60 bread 5. 189. 203-5. 79. 101-2. 155. 106. 78. 196. 95-7. 80-1.Blend. 266 burning 66 butte 289 butter 61-2.Refrigerate 156 bowl. 146. 225 brownies 3. 140. 182. 249-52. 278. 218-20. 283-4. 229. 233. 117. 87-90.Add vanilla 170 boiling water 56. 80. 148. 255-6.Whisk 288 Box Office Mojo 48 bran 120. 103-7. 258-61. 290-4  .299 boiling point. 119-20. 108. 282 book 3. 132-3. 59 bowl 58-9. 137-8. 90. 120. 185. 271 bran cereal 78. 259. 120. 64-5. 117-19. 44. 94. 198. 128-35. cool 121 brandy 76-7. 75. 110. 170. 276-7  Bowl Buttercream 189-90 Bowl Chocolate Fudge 18. 6. 273 small 63. 135 bowl.Sprinkle 65 bowl. 106. 76. 289 scraping 233.Add 91.Bring 119. 106. 131-6. 275. 160. 79. 196. 220. 226. 101. 235-6.Chill 109 bowl. 159. 215-16. large 50 bowl. 189. 224. 98. 53. 76-7. 156 bowl.
292 gUnsalted 182 mashed lg Egg tb 52 mixing bowl.300 cGranulated sugar tb 154 cMelted 88. 217.Add 238 butter. 256.Beat well. 175. 111. 124. 218 butter.Mix 127 buttermilk 75. 249. 251. 137. 143 cStick 170 cSweet 176. 238.Stir 145 . 152.Coat 204 butter melts 270 butter melts. 217. 167. 245. 262. 294 cNonfat 111 qt 120 Buttermilk Chocolate-hazelnut Cake 6. 189. 180. 89. 64 buttermilk mixture.Beat 238 butter. 284. 115. 167. 226. 275. 216-17. 238 cUnsalted 76. 256. 267.Press 147 melted 93 Butterscotch Fudge Omit chocolate chips 222 butterscotch pieces 189. 273 melted 107 peanut 106. 195. 110. 240. 110. 112. 194.Stir 81 butter mixture 76. 193 cpeanut 149 cPeanut 106. 257 creamed 53 cSoftened 103. 136.Combine 293 oz Chocolate chips tb 193 oz Semi-sweet chocolate tb 204 oz sweet 225 soften 60 softened 103. 102-3. 141. 274 tablespoon sweet 160 tb Sweet 198 tbsp 141. 160.Pour 197 butter. 114. 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. 250 butter peanut 249 butter sandwich cookies 249 butter tb milk 118 butter. 158. 144. 149 teaspoon 62 tUnsalted 61. 201. 120. 219.
24.This sourdough chocolate 274 people bake 274 preparing 146 roll 169 warm 293 cake baking time 81 cake batter 159. 74. 211. 108. 273-4 9-in layer 51. 273-7  3-layer 226 angel food 207 boxed 274 cake. 24-5. 195.Let 81 cooled 54. 226.Butter 204 cake pans 83.Sprinkle 65 . 27. 46 Cadbury Creme Eggs 44 cake 50-2. 176 csifted 96 edge of 96. 68.301 C cacao 22. 273 third 245 cake mix 50. 98. 204-5. 139-41. 281 cake cra 72 cake crosswise 74 cake flour 156. 182. 81. 184-5. 205. 29. 192. 226. 169. 241 cacao beans 3. 227 hour. 161. 169. 55 cake iwth 185 cake jiggles 99 cake layer 140. 251 cSifted 171 cake hang 171 cake heart. 251 prepared 50 cake pans. 126. 268. 23-5.Repeat procedure 276 cake ingredients 51. 237-40. 91-2.Bake 192. 29. 42. 245. 181. 119. 55 waxed paper-lined 8-inch 211 cake pans. 238-9. 121. 197. 252. 264. 262-3. 54-6. 157. 197-8. 161. 119 oz Devil's food 95 oz Pkg chocolate 200 cake mix ith pudding 68 cake pan.Loosen 285 layer 274 minutes. 185. 68.Loosen 90. 139-40. 185. 72-4. 245. 58-62. 135. 29 cacao mixture 26 cacao trees 22. 191 mix.Combine 50 cake pan. 86-7.
139. 96. 248. 81.Form 133 cake. 186. 231 cannoli forms 88 Cappucino Chocolate Cheesecake 6 Cappucino Chocolate Cheesecake Yield 65 caramel mixture 172 Caramelized Pistachio Shards 263 caramelizes 89 carbohydrate 53.Let 59 cakepan. 164.302 cake pieces 74 cake plate 81. 131-5.Sprinkle 215 cake. 85. 250. 154. 111.Cool 192. 211. 262. 130. 257. 245 cakes test done. 267 cAll-purpose flour 64. 251 cake.Cut 223 cakes form 140 cakes test 132-3. 143. 273. 159. 79. 111. 145. 227-8. 226. 271 cButter 91-2. 55. 106. 229  cancers 37 candies 40. 144-6. 55. 97. 140. 238. 198. 166. 293-4 cake tests done. 243. 213. 224 Castillian Hot Chocolate 6 Castillian Hot Chocolate Yield 67 cause acne 39 cBread flour 187 cBread Flour 73 cBread flour. 258  cbutter 177. 75. 127. 231. 71. 174. 252. 244. 127. 275. 199. 106. 192-3. 171. 137. 100. 122. 127-8. 230-1. 167. 244 cardboard 140. 157 cardiovascular disease 38 casserole 70. 112. 226. 225 cAlmonds 71. 224. 139. 173-4. 109. 186.Cool 180 cake tops 238 cake. 153-4. 82. 226 cake tests 50-1. 124. 291 cAll-Purpose Flour 76. 274 cake rack 239 cake recipe 281 cake shimmers 60 cake springs 197 cake tester 54. 130. 113. 142. 262. 85-6. margarine ts Salt 52 cBrown sugar 59. 114. 267. 95. 164-6. 234. 223-4. 270 calories 38. 142.You 205 call-purpose flour 231. 235 candy mixture 283 candy sprinkles 177. 199- . 225. 269. 53. 102-3. 220.Spoon 197 cake. 281-2. 196. 213. 47. 181.
278 cChopped walnuts Vanilla 181 cCocoa 67. 94. 292-4  cCocoa krispies 242 cCocoa powder 65. 234. 55 cCold Milk 49. 97. 92.Beat 78. 212. 276 cChocolate 124 cChocolate chips 52. 245-7. 284 cGranulated sugar 86. 160. 251. 158. 139. 225. 67. 184-5. 246-7. 121-2. 209-13. 220. 237. 192. 294 cCake flour 54. 63. 188. 181. 115. 107. 167. 267 cCold milk 51. 272-3. 95. 248 cEvaporated non-fat milk 220 cEvaporated skim milk 54 cEvaporated Skim Milk 168 cFlour 49. 244. 273. 247-9. 99-103. 85-6. 166. 201. 189. 70. 134. 282-3. 227. 163. 209. 174-5. 169. 137-8. 226-7. 275 ts Salt 132-3 cConfectioners sugar 137. 184. 247. 209-10. 210. 158-9. 236. 187. 108. 156. 192. 86. 251. 188.To 133 cereal mixture 69 cereal. 131-4. 277-9. 248-50. 278. 245. 180. 195. 99. 72. 225. 92. 260 cChocolate pieces 187 cChocolate wafer cookies 109. 238. 275. 88. 175. 271. 228-30. 55. 237 butter oz Cream 151 . 85. 190. 191. 287-9  cheescake 164 cheese 6. 292-4  cButter Flavored Shortening 108 cbuttermilk 262 cButtermilk 65.303 200. 109. 227. 201. 101-4. 236 ccold skim milk 286 cCold skim milk 215 cCold Skim Milk 79 cConfectioners 106. 123. 137. 102. 126. 145. 189. 287 Charlie 45. 221-2. 146. 92-4. 61. 160. 181. 216. 222 cCreamy peanut butter tb Creamy peanut 151 cDark Bacardi 49 center. 148. 292  cFlour ts Baking powder 146 cFlour ts Baking Powder 108 cGraham cracker crumbs 51. 166. 180-1. 48 cHeavy chopped Egg whites ts Vanilla 249 cSugar Eggs ts Vanilla extract 91 cHeavy cream 61. 270 cHalf 82-3. 261. 145. 256-7. 194. 118. 82-3. 148. 158. 183. 265. 169. 257. 240-1. 167. 163 cChopped nuts 63. 272-3. 120-1. 144. 99. 217.
247. 128. 68 cheesecake inside. 186. 256. 191. 216. 221-2. 39. 203. 251. 109. 59. 227 softened cream 195. 91. 152-3. 178-9. 225. 215. 182. 220-1. 157-8. 239-40. 69-70 children 47. 267 cheesecake 13. 259 cherry mixture 73 Cherry Yogurt Cups 16. 134. 130. 134-5. 197. 163. 157. 87. 92. 240-1. 278  cchocolate 53 cChocolate 150. 200-1. 257 Chex and Chocolate Party Mix 7 Chex and Chocolate Party Mix Yield 69 chicken 7. 96. 132. 200. 98. 50 chill 57. 111.Add chocolate 207. 126. 246-7. 108. 132-4. 98. 232 cSemi-sweet chocolate 64. 211 cChocolate Mint 135 cMilk Chocolate 109 cMini semi-sweet chocolate 49 cMint Chocolate 131. 252 chilled chocolate/egg mixture 132 chilled chocolate. 246 oz Peanutbutter 172 oz Semisweet Chocolate 136 . 134 cReese's peanut butter 256 csemi-sweet chocolate 149. 255  Cheesecake Crust 6. 172. 215 cHershey's cocoa 57. 240 cheese mixture 60. 135. 241 chips 77. 18. 167. 202. 277 cup of 129. 177-9. 277-8 cHershey's cocoa ds Salt 111 chewy cookies 64. 126. 109. 102. 228. 207-8.Use 91 cheesecake mixture 239 cherries 73-4. 95-6. 193. 143. 128. 145. 246. 91. 163. 59-60. 172. 272 cSemi-sweet Chocolate 178 csemisweet chocolate 186 cSemisweet Chocolate 104 cup chocolate 81. 140-1. 147. 135 generous layer of 60 ground chocolate 150 heat.304 oz Cream 95.Use 133 chilled mixture 164 chilling 238. 82. 129-30. 183. 197. 221 melt peanut butter 256 melted 134-5. 259-60  chill mixing bowl 252 chilled bowl 50. 163-5. 92-3.
31-40. 42-8. 139. 182 granulated 278 grated 97. 269 cooled melted 241 couverture 28 creamy 166 crushed 98 cSemi-sweet mini 208 cSemisweet 73. 58-9. 112-15. 197. 142. 221 cho Stir 173 chocolat 242. 279 cooking 158 cooled 105. 62 baking pan.Melt 127 batch 32 bitter 70 blend 146. 204-6. 284 drinking 24 durable 25 eating 36 ened 215 equal parts. 61-4. 253 Chocolat 6. 268-74. 48. 45. 66. 171-4. 288-9  9-inch spring form pan.Melt 147 excess 186 expensive 31 free 276 gDark 86. 76-8. 133. 254 boiling water 275 brain cannabinoids in 47 cheaper 32 cHershey's 277 chopped 158. 88 cWhite 269. 40. 82-5. 278 heat.305 package semi sweet 221 packages butterscotch 222 use Nestle Mini-Morsel chocolate 60 vanilla milk 111 whip Chocolate 253 chips melt 201. 125-7. 278 chocolat at box office mojo 48 chocolat-mocha flaver 160 chocolate 3-5. 22-9. 72-3. 20.Add 152 high-priced 46 how to Store 47 how to Temper 46 . 132-3.Melt 176 associated 23 bad quality 32 baker's 6.
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. 112. 74 Chocolate Angel Food Cake 7 Chocolate Angel Food Cake Yield 75 Chocolate Apple Bread 7 Chocolate Apple Bread Yield 75 Chocolate Apricot Kugelhupf 7 Chocolate Apricot Kugelhupf Yield 76 Chocolate Baka Lava 7.Add 125 shaved 92.306 layer 68 liquid 34 manually tempering 34 mass-produced 32 melted square 141 melted white 109. 41 oz Semi-Sweet Mini 77 oz Unsweetend 105 oz Unsweetened 60 oz White 286 pan. 248 Chocolate-Banana Freeze 14. 181 smooth 53 softened 288 solid 34 squares 141 standardized 43 tempered 35 town 48 unadulterated 27 warm 152 water mocha 180 wine 21. 183 73 . 290 melting 36 minutes.Spoon 173 pipe 218 processed 33 quite bland 29 saucepan.Add 174 molten 34-5. 77 Chocolate Banana 18. 72 chocolate-and-butter mixture 62 Chocolate and Raspberry Cream Torte 7 Chocolate and Raspberry Cream Torte Yield Chocolate Angel Cake 7.
121 Chocolate Cake Yield 282 chocolate candy 8. 78 Chocolate Banana-Split Pie 7 Chocolate Banana-Split Pie Yield 79 Chocolate Bar Filling 7. 269 chocolate ch 247 cHershey's milk 227 chocolate chees ecake 194 Chocolate Cheese Pie 8 Chocolate Cheese Pie Yield 90 Chocolate Cheesecake 8. 87 Chocolate Cannoli 8. 254 part. 88 Chocolate Caramel Hazelnut Pie 8. 201 Chocolate Bread Pudding 7-8. 82-4 Chocolate Bread Pudding Classic 8 Chocolate Bread Pudding Classic Yield 84 chocolate brownies 8. 233 Chocolate Cherry Cake 8 Chocolate Cherry Cake Yield 95 Chocolate Cherry Cheesecake 8 Chocolate Cherry Cheesecake Yield 95 Chocolate Chiffon Cake 8 Chocolate Chiffon Cake Dessert 96 Chocolate Chip Brandy Souffle 8.307 Chocolate Banana Muffins 7 Chocolate Banana Muffins Yield 77 Chocolate Banana Pudding Pie 7. 17. 66. 97 90 . 80 baker's 40 Chocolate Baseball Cookies 7 Chocolate Baseball Cookies Yield 80 chocolate batter 85. 146. 92-3. 226. 85 chocolate bunnies 23 Chocolate Butterscotch 16. 62. 79 chocolate bars 35. 43. 89 Chocolate Caramel Pecan Cheesecake 8 Chocolate Caramel Pecan Cheesecake Yield Chocolate-Caramel Sugar Cookies 172 Chocolate Caramels 6. 94 Chocolate Cheesecake Yield 91. 195 Chocolate Cheesecake Bars 8. 78 Chocolate Banana Shake 7. 20. 87 Chocolate Caramel Cheesecake 8. 86 chocolate cake mix 49-51. 55. 97 Chocolate Chip Cake 8. 218 Chocolate Cake 8. 108. 82. 28. 59.Pour 147 chocolate beverages 22 Chocolate Brandy Cake 7 Chocolate Brandy Cake Yield 81 Chocolate Brandy Cream 7. 19.
211 Chocolate Chip Cookies 8-9. 101 Chocolate Chip Grape Nut Bread 9. 186. 253  chocolate chips. 57 chocolate chunks 100. 59.Spread 185 chocolate chips. 103 Chocolate Chip-Oatmeal Cookies 9. 75. 106. 102-3 Chocolate Chip Nut Pie 9. 64.Add 248 chocolate chips. 102 Chocolate Chip Macadamia Crunch Cookies 9. 187 chocolate cream. 49. 100 chocolate chip cookies Thersa Monk 103 Chocolate Chip Cookies Yield 99 Chocolate Chip Date-Nut Loaf 9. 77. 83-4. 229. 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. 105 Chocolate Chip Peanut Butter 16. 104 chocolate chips 18. 219 Chocolate Chip Squares 9.Use 185 . 186 Chocolate Covered White Chocolate Cheesecake 9. 186 Chocolate-Covered Fortune Cookies 187 Chocolate-Covered Marshmallows 14. 101-4. 246-50. 243-4. 149-50. 109 chocolate cream 28. 184-5 chocolate cream cheese batter 163 Chocolate Cream Pie 17 Chocolate Cream Pie Yield 233 Chocolate-Cream-Popcorn 14. 104 Chocolate Chip Torte 9. 52-3. 255 chocolate cools 241 Chocolate-Covered Cherries 14. 106 Chocolate Chunk Blondies 9 Chocolate Chunk Blondies Yield 107 Chocolate Chunk Cookie Bar 57 Chocolate Chunk Nut Cookies 6.Stir 95 Chocolate-Chocolate-Chocolate-Chip Fudge Cake 14 Chocolate-Chocolate-Chocolate-Chip Fudge Cake Yield 184 Chocolate Christmas Candies 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.
113 Chocolate Dipped Strawberries 9 Chocolate Dipped Strawberries Yield 114 chocolate dollops 267 Chocolate Dot Pancakes 9.Top 273 Chocolate Fudge 10. 117 Chocolate Fudge Sauce 19. 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. 184. greatest 44 chocolate fight 45 chocolate filling. 153 chocolate eggs 44 fondant-filled 44 chocolate extract. 48 chocolate factory. 265 Chocolate Ganache 10. 249 Chocolate Fudge Pudding 10. 18.Chill 123 at the chocolate factory 46 Chocolate Factory 44-5. 225. 118. 243 favorite 52 Chocolate Frosting. 111 Chocolate Decadence Bread Pudding 9. 118 chocolate gratings 125 chocolate hardens 114 Chocolate-Hazelnut Filling 119 Chocolate Hazelnut Tart 10 Chocolate Hazelnut Tart Yield 119 . 80. 195 chocolate Genoise 197 CHOCOLATE GLAZE 59. 116. 151 Chocolate Glazed Dream Cake 10.Walnuts 119 chocolate flavor 27.309 Chocolate Creme 9. 118. 128. 112 chocolate diet 36 chocolate dip 113 Chocolate Dipped Almond Cookies 9. 115 chocolate dough 135. 112 Chocolate Dipped Almonds 9 Chocolate Dipped Almonds Yield 113 Chocolate Dipped Peanut Butter Cookies 9. 29 classic 29 Chocolate Fluff Frosting 275 chocolate fountain 31 chocolate frosting 198. 125. 56 Chocolate Curls Chocolate Gratings 132-3 Chocolate Date Truffles 9.
121 chocolate icing 121 Chocolate Indians 10. 26-7. 122 chocolate layer 147. 240. 122 Chocolate-Macadamia Nut Bread 14. 188 Chocolate Marshmallow 16. 30-1 producing 30 chocolate lovers 3. 127 chocolate mass 33 blended 33 chocolate melts 76.Blend 197 chocolate milk 23 Chocolate Milk Fudge 10. 123 Chocolate Madeleines 10. 265 chocolate melts. 123 chocolate makers 27-8 chocolate makers use 28 chocolate-making machinery 32 Chocolate Malted-Milk Pie 10.Continue baking 147 chocolate liquor 4. 128 Chocolate Mini Cheesecakes 10. 187 Chocolate Macaroons 10. 255 chocolate layer. 123 chocolate lover's dream 3 Chocolate Lover's Eggnog 10. 250. 55 cBarcardi Dark Rum pk 55 Chocolate Jumbles 10. 219 Chocolate Marzipan Slices 10. 128 Chocolate Mint Baked Alaska 10 Chocolate Mint Baked Alaska Yield 129 Chocolate Mint Baked Custard 10 Chocolate Mint Baked Custard Yield 129 Chocolate Mint Cheesecake Cups 11 . 124 chocolate manufacturers 43 large 43 Chocolate Manufacturers Association 32 chocolate manufacturing facility 30 Chocolate Marble Cake 10 Chocolate Marble Cake Yield 125 Chocolate Marble Cheesecake 10 Chocolate Marble Cheesecake Yield 126 Chocolate-Marbled Fudge 14. 121 chocolate instant 50-1.310 Chocolate Heaps 10 Chocolate Heaps Yield 120 Chocolate Honey Glaze 231 chocolate/honey mixture 58 Chocolate Horse Muffins 10 Chocolate Horse Muffins Yield 120 chocolate house 25 Chocolate Ice Cream Cake 10. 93.
105. 125-6.Pour 198 chocolate mixture. 132. 145 Chocolate Orange Cheesecake 12.Fold 208 chocolate mixture. 130 Chocolate Mint Frosting 132-3 Chocolate-Mint Frosting 132-3 Chocolate Mint Ice Cream 11. 63 Chocolate Peanut Butter Bars 12 Chocolate Peanut Butter Bars Yield 148 Chocolate Peanut Butter Chews 12. 200. 141-2. 139 Chocolate Mousse Flan 11.Stir 200 chocolate mizture 85 chocolate morsels 69. 145 Chocolate Nut Upside-down Cake 12. 76. 137 Chocolate Mint Sugar Cookie Drops 11.Add 211 chocolate mixture. 257. 144 Chocolate Nut Toffee Bars 11. 131 Chocolate Mint Layer Cake 11. 217-18. 192. 136 Chocolate Mint Sticks 11. 142. 142 Chocolate Munchies 11. 151-2 Chocolate Mousse Cake 11.311 Chocolate Mint Cheesecake Cups Yield 130 Chocolate Mint Cookies 11.ture 84 chocolate mixture 57. 149 Chocolate Peanut Butter Cookies 12. 146 Chocolate Orange Supreme Cheesecake 12. 265 csemisweet 271 flavored semi-sweet 137 Chocolate Mousse 11. 138 chocolate mix 191 chocolate mix. 147 chocolate ot 186 Chocolate Pancakes 12. 275-6  chocolate mixture. 113-14. 204. 141 Chocolate Mud Frosting 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. 143 Chocolate Nut Chews 11. 148 Chocolate Peanut Butter 6. 119. 160-1. 95. 139-40 Chocolate Mousse CakePart 11. 137. 129. 154. 149 Chocolate Peanut Butter Cup Cheesecake 12 Chocolate Peanut Butter Cup Cheesecake Yield 150 . 138.
165. 46 chocolate pudding 49. 258 csemisweet 176 cSemisweet 155 grated 133. 188. 234. 259. 231. backing 164 Chocolate Pistachio Meringue Cookie 12 Chocolate Pistachio Meringue Cookie Yield 155 Chocolate Pistachio Orange Cake 12 Chocolate Pistachio Orange Cake Yield 155 Chocolate Pizza 12 Chocolate Pizza Yield 157 Chocolate Pots 12. 54 Chocolate Pudding Mix Yield 159 Chocolate Pudding Souffle Cake 12. 281. 177. 17. 204 oz Semi-sweet 189 oz Semisweet 188 pkg semisweet 218 white 271. 202. 155. 164 Chocolate Sandwiches 13. 157-8 Chocolate Pretzels 12. 158. 153 Chocolate Pecan Orange Balls 12. 272 chocolate products 40-1. 69. 19. 215 resemble 67 Chocolate Pudding Cake 12 Chocolate Pudding Cake Yield 159 chocolate pudding mix 12. 154 Chocolate Pecan Rum Balls 12. 219. 154 chocolate pie 17. 93. 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. 289 warm 259 Chocolate Sauce Yield 281 . 160 Chocolate Puddle Pudding 12.312 Chocolate Peanut Butter Dip 12 Chocolate Peanut Butter Dip Yield 151 Chocolate Peanut Clusters 12. 255 chocolate pieces 50. 162. 153 Chocolate Pecan Pie Bars 12. 152 Chocolate Peanut Pie 17 Chocolate Peanut Pie Yield 240 Chocolate Peanut Whirls 12. 164 Chocolate Sauce 7. 289 chocolate pieces. 13. 20.Microwave.
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.Pour 205 Chocolate Sugar Cookies 13 Chocolate Sugar Cookies Yield 171 Chocolate Surprise 13. 179 chocolate turtle recipe 148 . 151. 172 chocolate sweet 41 Chocolate Swirl Cream 76 chocolate syrup 79.313 Chocolate Sauerkraut Cake 13. 142. 185. 165 Chocolate-Scotch Drops 14 Chocolate-Scotch Drops Yield 189 chocolate sets 218 chocolate shavings 227 chocolate sheet 288 Chocolate Shortcakes 13. 173 Chocolate Tapioca Pudding 13 Chocolate Tapioca Pudding Yield 174 chocolate taste 30 Chocolate Teacake 13. 139. 20. 278 Chocolate Truffles Yield 176-7 Chocolate Tunnel Cake 6. 203 cHershey's 174 Chocolate Syrup Brownies 13. 72. 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. 67 Chocolate Turtle Cheesecake 14 Chocolate Turtle Cheesecake Yield 178 Chocolate Turtle Pie 14. 196 oz Semisweet 216 chocolate streaks remain.
93 Chocolate Waffles-Mix 14. 142. 272 choney 231-2 cHoney 153. 108. 138. 209-10. 270. 75-7. 220 Chopped Powdered Sugar 127 chopped Shortcake dough 167 chunks 99. 155. 184-5. 139. 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. 66-7. 67. 31-3. 86. 95. 42-3. 293-4  bowl. 226. 275 cinnamon/sugar mix 98 Cinnamon Whipped Cream 211 cinnamon. 180 Chocolate-walnut Meringues 14. 148. 280-2. 158-60. 290 cocoa 29. 46-7. 80. 179 Chocolate Vinegar Cake 14 Chocolate Vinegar Cake Yield 180 Chocolate Wafer 6. 129 chocolate wafer crust 68. 204 Chunky Triple-chocolate Cookies 14. 223-4. 70. 210-11. 173. 273 cHershey 242 . 258. 172. 86. 251 cNuts 107. 244-6.Mix 159. 276-7  cMILK 97 cMint-Chocolate Chips 129-34. 230 chopped nuts 122. 179.314 Chocolate Velvet Cheesecake 14. 190 Chocolate Walnut Pie 14. 144-5. 101. 203 cholesterol 53. 68.Cover 204 Chocolatetown Special Cake 14 Chocolatetown Special Cake Yield 189 chocolatiers 28 chocolatiers use 28 chol 149. 190 churn 132 cinnamon 65. 78. 237-8. 201-2.Let 156 chocolates. 61. 114. 104. 276-8. 211. 130-1. 151. 233-4. 209-10. 170. 213. 98. 122. 183. 107. 122-4. 115-16. 254. 68 chocolate wafer crumbs 92. 202. 247-9. 177-8. 271-2. 236. 56.Stir 214 cLight Cream tb Butter Flavored Shortening 108 cloves 211. 112. 266. 36-8. 244. 233. 224-5. 183 chocolate. 188. 262 cMilk 52. 172. 228-31. 214 clow fat milk 231 cMargarine 63. 146-7. 283 cmilk 177.
80. 164. 160.Sift 158. 43. 30-3. 212-13. 280 cocoa prices 36 cocoa production 36 cocoa products 47 Cocoa-Related Flavonoids Inhibit CFTR-Mediated Chloride Transport 47 cocoa shells 39 cocoa solids 22-3. 142 world's 27 cocoa-based prescription drugs 38 cocoa beans 27. 28. 167.Cut 161 Cocoa Tree 46 CocoaBella 47 cocoa. 187. 184. high 26 cocoa fat 28 cocoa flavonoids 38 cocoa flavonols 47 cocoa frosting 158-9. 25-7. 273 mixing 74 powdered baking 72 processing 37 reducing 28 sifted 201 tUnsweetened 63 unsweetened 139. 273.315 cHERSHEY'S 73 cPowdered 274 crumbly. 96. 280 cocoa mixture. 189. 78. 158 substituting 28 cocoa butter content. 264 cunsweetened 96 cUnsweetened 65. 248. 65.Add 220 cSifted 115 cunsweetened 74 cUnsweetened 124. 26. 168. 80. 281 expensive 29 forastero 29 milk. 199. 244. 224. 29 cocoa butter 22-3. 276. 245.Add flour 245 cocoa powder 36-7. 43 cocoa-sugar mixture 67 cocoa together. 293 cocoa graham crust 217 cocoa growers object 28 Cocoa Icing 245 cocoa liquor 31 cocoa mix 244 cocoa mixture 122. 244. 216.Put 170 . 40. 264. low 30 cocoa butter crystals 33 cocoa butter flows 31 cocoa content. 230. 128. 237. 75.
180. 157. 81. 198. 108. 94. 223 Coll 132-3 colored decors 186 combined. 176. 177. 253 chocolate chip 99 crumble 57 prepared crust. 171. 213. 60. 127. 67. 106. 247. 113. 293 tHot water 176 confectioners sugar tb 193 confectionery 43-4 consistency 34. 280-1 Coffee Cake 13 Coffee Cake Yield 173 coffee liqueur 65. 285 cChocolate wafer 68 wafer 98. 222. 175. 46 conching process 33 condensed milk 23. 68. 39 containers. 211. 166. 235. 227. 246-7 confectioners 94. 87. 145. 55. 166. 155. 37. 256-8  . 173. 87. 263  cook stirring 139. 237.Stir 238 coconut 69. 207. 106. 130.316 cocoa. 166 cookie crumbs cChocolate 253. 186-7 Contemporary Confection 46 cook 55. 156-7. 124 cookie dough 99. 132-3. 201. 142 cookbooks 148. 185. 174. 243. 238. 175. 116-17. 194 cOil 49-51. 125. 191. 93. 91. 214. 137. 143. 165. 270 coffee mixture 235 cognac 169. 180. 169. 259-60. 293  confectioners sugar 82. 273-5. 97. 243 cold milk mix 170 cold water forms 116. 160-2. 192. 124. 250. 170. 137. 99. 118. 88-9. 150. 31-3. 185. 200 cSweetened 130. 65-6. 123. 132-4. 159. 177 toasted 215 Coconut Chocolate Cheesecake 14 Coconut Chocolate Cheesecake Yield 191 coffee 58.Beat 182 conching 4. 221. 253 oz Sweetened 209 sweetened 128. 230. 108.Cut 253 cookie sheets 87.Refrigerate 178 cocoa's medicinal 47 cocoa. covered 155. 90. 244-5 consumers 43 consumption 35. 148. 218. 134. 144. 208-9.
122-4. 229. 231  Creamy Chocolate Cheesecake 14. 142. 286 cracker crumbs. 266 cream shortening 121-2. 106 cRaisins 69. 66. 258 Cool crust 218. 269 cream Butter 85 cream butter flavor crisco 64. 119. 253. 91. 211. 217. 119. 113. 227. 87. 104. 110-11. 71. 99. 185. 137. 195. 79. 212. 260-1. 117. 103. 246 non-stick 212-13 nonstick 63. 239. 247 cool.Turn 281 cooling racks 99. 61. 275. 167. 291 Cool. 134-5. 143-4. 270. 165. 165. 148. 98. 138. 166. 290 cream cheese 51. 165. 263. 131-4. 191 cream cheese mixture 68. 260  cornflour 67 couvertures. 72. 87. 64. 256-8  cooking 45. 6. 189. 63. 94. 131. 128. 110. 237. 114. 150. 143. 267. 276 cooking spray. 239 Cream/Chocolate Frosting 273 cream margarine 172. 72. 81. 185. 155 ungreased 134. 227. 213.Place chocolate 105 cools 108-9. ungreased 131. 259-60  Cream Cheese Chocolate Cake 14.Bake. 222-3. 68-9. popped 187 corn oil spreadand stir 73 corn syrup 59. 131. 153. 177. 212-13. 92-4. 75. plain dark chocolate 31 cPowdered sugar 72. 239. 202 cookie. 165. 165-6. 150-1. 103-4. 293 cooking spray 73. 282. 245. 81. 291. graham 59-60. 270. 98. 192. 160 corn. 108. 229. 294 creamy 58. 116.In 212-13 Cool cake layers 268 Cool cookies 103. 68. 1878. 144. 113-15. 151.Add eggs 100 cookies 3. 89. 229. 126. 129. 126. 137. 171. 160.Beat 197 cooled cheesecake 94 cooled chocolate mixture 238 cooled chocolate. 135. 230 creamed mixture 64. 150. 256-8 cookie sheets.Transfer mixture 182 cooled yolk mixture. 281. 192 Creamy Chocolate Cheesecake Squares 193 CREAMY CHOCOLATE FROSTING 166 . 220. 171-2.317 prepared 71. 93-5.Heat 170 cream butter 76. 128. 168. 266 cramy. 239-40. 137. 81. 60. 146. 108. 99. 202.
126. 267.Blend 143. 81. 134. 191. 122. 178-9. 70-3. 143. 97-9. 134-9. 92-3. 280. 60. 191. 68. 181. 100. 220 cSugar oz Bittersweet chocolate 151 cSugar tb Cocoa Eggs 94 . 229-30. 128. 158-60. 249-50. 162-8. 191. 253-4. 154. 249-50. 206-15. 14. 79. 125. 128 packaged 91. 282 cSifted flour 115. 206 crust. 181. 90-2. 245-9. 217. 201. 284-6  prepared 95. 146-7. 23940. 206 Crumb-nut cheesecake crust 126 crumbs 72. 222. 173. 150. 65. 98. 292 csugar 262. 254 cSemisweet chocolate chips tb 198 cShortening 71. 257 Crucial Step in Chocolate 46 crumb crust 124. 193 creme cups 158 crepes 162 criollo 29 Criollo Chocolate 46 Crisco cButter Flavor 94. 126. 236 cSemi sweet chocolate pieces Melted 173 cSemi-sweet chocolate ships 173 cSemisweet chocolate chips 51.Heat 170 creations 43 special chocolate 44 creme 12. 101-5. 273. 228-30. 109-10. 249. 146-7. 271-83  cSUGAR 97 cSugar Egg tb Flour 63 cSugar Eggs 146 cSugar oz 207. 278 vanilla waver 227 crust 51-2. 142. 171-5. 84. 153 creamy. 186.Cut 166 creamy chocolate sauce 266 CREAMY MILK CHOCOLATE FUDGE Omit 221 creamy. 130. 247 crust. 91-2. 163-4. 125-31. 230. 72. 102-3 crisp cookies 64. 145-7. 187-93. 179. 254-5. 82-3. 267. 239. 290 flavored 64. 246. 94. 240. 129. 271 cSugar 55-7. 90. 107-12.318 Creamy Chocolate Frosting. 163. 269 cSour cream 59.Bake 135. 217-18. 110. 94. 143.Sprinkle 179 Cru Chocolate 46 crystals 33-4 cSelf-raising flour 182 cSelf-rising flour 104. 99. 277. 180-3. 92.
255 cupcakes 3. 77. 256. 159. 126. 146. 279 cVanilla Wafers 226 cWalnuts 87. 221 paper 184 prepared 246 cups batter 256 cups cheese mixture 267 cups cream 76. 229-32. 211. 171. 74-7. 142. 263  cup topping 277 cup water 58. 281-2. 136. 292-3  measuring 181. 170. 218. 84. 105. 284 Cuckoo for Cocoa 46 cUnbleached Flour 104 cunprocessed uncooked wheat 271 cUnsifted flour 145. 223. 239.Turn 81 cup cream 175. 218 cups crumb mixture 201 cups flour 76. 242. 136. 89. 126. 141 currants 175. 167. 281-2 D . 187  cWhipping cream 110. 124. 256 c-4 243 cups milk 160. 198. 84-5. 195. 218. 207. 246-8. 206. 141. 279. 81. 263 cups miniature marshmallows 221 cups semi-sweet chocolate chips 64 cups sour cream 65 curls 125. 71-2. 294 cwater 96. 158. 151. 139. 191. 220. 101. 173. 106. 208. 237. 292. 162-3. 133. 267 cWater 50. 218. 140-1. 128. 100-1. 231 cups 50-1. 68-9. 154. 111-13. 67. 156. 58. 273 cup chocolate chips. 193. 138. 217. 173. 111. 134-6. 96. 250.319 cubes 70. 121-2. 61-2. 80. 135 cup semi-sweet chocolate chips 231 cup servings 123 cup sugar 75. 55-6. 122. 176. 159-61. 262-3. 79-80. 220-4. 115. 172. 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. 97. 1302. 278 cup boiling water 244 cup brandy 81 cup butter 99.
Stir 125 dogs 23.Spoon 152 degree oven 96. 40. 201-2. 241 greased ovenproof 161 litre oven proof 117 dissolved. 272 diseases 38 dish 71. 129. 194 dark chocolate benefits 36 Dark Chocolate Brownies 15. 177. 159-60. 166-7. 260. 200 Double Chocolate Fantasy Bars 15. 176. 195 dark chocolate dl 87 Dark Chocolate May Lower Blood Pressure 47 dark chocolate mousse 217-18 Dark Chocolate Sauce 15. 201 . 119-21.In 81. 280 Devil's food cake 81 Diabetic Crunchy Chocolate Raisin 16. 281 degrees 68-70. 171. 244-5. 230. cBarcardi 51. 200. 197. 191-2. 198 decadent chocolate chip cheesecake 60 decorate 87. 197 Decadent Chocolate Cake 15. 82. 261-3  degrees Celsius 29 degrees Fahrenheit 29. 55 dark semi-sweet chocolate 264 Decadent Chocolate Bread Pudding 15. 252. 138-9.Beat egg whites 105 degrees F.Butter 58 Dense Chocolate Mousse 15. 220 diarrhea. 157. 224. 74. 156. 131. 98. 200 Double Chocolate Ice Box Pie 15. 104. 97. 149. 128-35. 258. 194 dessert 57. 185. 199 dark chocolate shavings 240 dark rum. 194. 194 dark chocolate 23. 191. 1789. 199 Double Chocolate Cheesecake 15. 197. 264.Melt 202 degrees. 186. 240. 89. 106.Butter 199 degrees F. 246. 36-8. 239. 265 degree angle. 200 eating 38 flavonoid-rich 37 oz bars Swiss 58 31 Dark Chocolate and Pumpkin Cheesecake 15. 95. 126. dark chocolate helps 45 dip 66. 40-1 doi 47-8 dolly 280 double boiler melt 240 Double Chocolate Brownies 15. 61. 231. 151. 113-15. 223. 186. 265.320 Dark and Dense Chocolate Mousse 15. 195 degrees F. 130 degrees F. 165. 271. 47. 166. 26.
140. 76. 177. 167. 172. 193. 183. 205.321 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. 88-9. 185. 155-6. 141.Stir 242 draft-free area 76 drink 24-5 drizzle 50. 194. 134. 241. 103. 135. 88. 133. 200. 131. 77. 57. 137-8. 124. 116.Pour 208 egg-white mixture 169 egg whites 60. 250. 196-8. 119-20. 113-14. 85-6. 205. 81. 283. 250. 163. 79. 279 egg mixture. 185. 289 dry ingredients. 157. 164. 119. 263. 262. 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. 273 oats. 129. 209 Easy Double Chocolate Ice Cream 15 Easy Double Chocolate Ice Cream Yield 209 edges 72. 96. 124. 242. 212-13. 167. 157. 134. 185. 57. 64. 284  blended. chocolate's mood-elevating 42 Effects of Cocoa on Human Health 47 egg mixture 70. 74-5. 108. 259-60. 150.Pour vanilla 180 Dump bread mixture 83 Dutch chocolate 37 Dutch process 184-5 E Easy Chocolate 16. 122. 94. 113-14. 280  egg-yolk-chocolate mixture 289 .Chill 158. 258-9  effects.Chill 144 xChocolate 119 dough. 220 Easy Chocolate Cheese Pie 15 Easy Chocolate Cheese Pie Yield 205 Easy Chocolate Dipping Sauce 15 Easy Chocolate Dipping Sauce Yield 206 Easy Chocolate Fudge 15. 108. 83. 204 dough 55.
32-3. 291-4  eggs yolks 141 eggs. 281-2. 287-8  egg yolks. 265-6. 177-9. 47 fermentation 22. 87-92. 54. 80-4. 144. 223-4  non-cocoa 28 saturated 37. 76. 244. 197-8. 139. 262 tChocolate 123 teaspoon Vanilla bean 160 tPeppermint 137 Extreme Chocolate 45 F Fairfax Chocolate Icing 16. 203. 64. 40. 236. 106. 275. 149. 81. 18893. 43. 140. 182. 204-5. 247-54. 208. 134. 207. 130. 30 fertility 23 . 171-5. 244 Fat-Free Chewy Chocolate Cookies 16. 261-3. 55. 60. 238-9. 112. 76. 250-2. 167-9. 111. 58. 168-9. 96. 217-19. 61. 291-2  electric mixer beat 91 emulsifying agents 31 en.Stir 65 Egyptian Chocolate Cake 16 Egyptian Chocolate Cake Yield 210 electric mixer 50. 37.wikipedia. 244 total 53. 212 Fashioned Chocolate 16. 213. 142. 266-9. 98-104.Butter 239 FDA 32.322 egg yolk mixture 96 egg yolks 54. 85. 223 Fast Chocolate 16. 79. 178. 161. 35. 222 fat 26.Fold 171 Eggless Chocolate Cake 16 Eggless Chocolate Cake Yield 210 eggnog 123 eggnog mixture 123 eggs 49-53. 219-20. 241-3. 224-7. 251. 288 evaporated skim milk 168 excess chocolate glaze 140 excess flour 185 extract softened cSugar Eggs tVanilla 75 talmond 186.Let 112 egg. 222.org/wiki/Chocolate 48 European Sweet 45-6 evaporated milk 88-90. 70. 53. 68. 119-21. 130-5. 146. 212 Fat-Free Chocolate Cake 16 Fat-Free Chocolate Cake Yield 213 fat-free instant pudding 286 F.
250. 75. 242. 101.Stir 202 floured 12-cup 119. 200. 247.Mix 293 flour mixture. 250. 103. 287 index 66 finished chocolate confection 42 Firmly Packed 132-3. 110. 208. 182. 61-5. 59. 89. 256-8. 145 fluffy. 76. 276 foil 152. 182. 101. 195-8. 260. 210.Beat 65.Chill 110 foil. 106. 229. 227. 171. 248 flour.Mix 158. 85-8. 124.323 Field Museum 45-6 Fiesta Hot Chocolate 16 Fiesta Hot Chocolate Yield 213 film 5. 60. 239 flavors artificial vanilla 32 buttery 119 flour 50-5. 247-9. 137-41. 266-9. 184. 224. 276 buttered 279 foil candy cups 177 foil-lined 8-inch square pan. 212. 284 Flourless Chocolate Mousse Cake 16 Flourless Chocolate Mousse Cake Yield 214 flourmix 78. 106. 192-3. 107. 276 aluminum 83-4.Stir 80 fluffy 55-6. 261-4. 22930. 209-12. 157.Add flour 127. 84. 158. 110. 44-5. 263. 131-3. 83.Add eggs 245 fluffy. 260-2. 158. 103-8. 163-6. 94. 137-8. 280-4. 227.Fold 281 foamy 97.Chill 251 foil-lined cookie sheets. 140. 117. 121 floured Bundt 239 floured surface 88. 104. 202 flan 141 flavonoids 37-8 flavored batter 242 flavorings 56. 291-4  combined 257 cwhole-wheat 271 tablespoon 276 flour mix 146 flour mixture 55. 281-2  Fluffy Chocolate Frosting 244 fluffy. 189-91. 263. 227-31. 231  flour mixture. 273 fluffy. 165-6. 270. 130-5. 87. 273 flour. 195 film adaptations 44-5 filo 77 fingers 66.Beat 209 . 117.
180. 217. 208 foods 3. 114. 239. 25. 238. 226. 218-23 Fudgy Chocolate Pudding 16 Fudgy Chocolate Pudding Yield 224 G ganache 109. 245. 215 frothy 24. 48 food cake mix 74 food coloring. 125. 211. 196-8. 155-6. 162. 79. 238. 192. 240-1. 250. 283-4  fold beaten egg whites 263 fold cocoa mixture 194 fold squares 261 fold whites 85. 140. 35. 43. 2045. 194. 118. red 73-4. 140-1. 293 frosting 62. 165. 238. 119. 152. 172. 169-70. 209. 72. 245. 166. 184. 140-1. 148. 204-5. 72. 72. 93. 140-1. 138. 114. 166. 165 food processor 59-60. 221 forastero 29 fork 50. 288 frictional heat 33 fridge 194. 188. 194. 216-18. 162. 152.If 273 frosting mixture 138 Frosty Chocolate Pudding 16. 96-7. 268. 128-9. 216 Frozen Double Chocolate Mousse 16 Frozen Double Chocolate Mousse Yield 217 fudge 16. 238.324 fold 74-6. 273 buttercream 148 cButter cream 148 chocolate butter cream 274 cup Raspberry-Chocolate 268 remaining 192. 186-7. 209-10. 268 vanilla. 208-9. 132-3. 123-5. 189. 104. 37 Foolproof Chocolate 16. 178-9. 82-3. 195-7 ganache glaze 58-9 garnish 51-2. 216-18. 198. 190. 238-9. 148. 141-2. 188. 152 Food and Drug Administration 32. 167. 97. 61. 285-8. 74. 161-2. 65. 28. 240-1. 46. 155-6. 293 freeze 79. 190. 180. 137. 159. 116-17. 71. 263. 70. 52. 292-3  GARNISHES 132-3 gButter 86 . 99. 185. 79. 56-7. 287-8  freezer 110. 156-7. 162-4. 274 nd 132-3 frost cake 252. 85. 182. 161 Frozen Chocolate 16. 288 frost 50. 124. 139. 216-18. 79. 235. 215 Frozen Chocolate Banana Pops 16. 132. 216 Frozen Chocolate-Peanut Butter Pie 16.
152. 134. 197. 155. 227. 184-5. 185. 118. 86-7. 237. 153-4. 141. 119. 195-7. 114. 184. 125. 239 German Sweet Chocolate 63 German Sweet Chocolate Cream Cheese 6 German Sweet Chocolate Cream Cheese Brownies 16. 187. 68. 134. 119. 160-3. 160. 139-46. 87. 184. 288-90 gelatin mixture 139.325 gelatin 97. 84. 168. 187. 124. 217. 236-7. 292-3  direct 118 form 160 gentle 70 high 76. 81-4. 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. 125. 152. 55. 270. 101. 30. 199. 127. 152. 137. 63. 162. 159 low 57. 106-9. 255. 263 medium-low 161 moderate 66. 136. 255 German cooking chocolate 157-8 German sweet chocolate 208. 131. 275. 114. 193 GLAZE 108. 261. 1846. 252. 124. 89. 88-9. 283 glucose 66 Gods 45-7 golden 55. 182. 210. 193. 179. 71. 227. 202-5. 264. 227-8. 120. 58. 59. 182. 290-1  Grease cookie sheet. 291 Grape-Nuts mixture 102 grease 51. 107. 270-1. 138-9. 240 Healthy Chocolate 47 heaping Flour 122 hearts chocolate cake 276 dark chocolate could help 46 heat 56-9. 1689. 57. 75. 174-5. 287 . 142. 154. 117-19.Melt chocolate chips 143 Great Chocolate Desserts 68 ground 22. 131. 107. 238-9  med-high 162 medium-high 89. 131-2. 27. 185. 221 glaze 50. 132. 197-8. 263. 229. 175. 138. 199. 72-3. 124-6. 280 Guide to Chocolate 45 Guilt-Free Desserts Preheat 130 H half beat 26 hazelnuts 65. 239. 81. 212. 224 Gifts of chocolate 23 glass bowl 194. 106. 87. 82-5. 263-4. 59.
171. 218. 254. 231 honey 17. 58. 128. 230-1.Cool 179 heated grill 115 heat. 64.Remove.Blend 109 heat.Reduce 218 heat-absorbing sur-face 34 heat chocolate 197 heat cream 152 heat milk 84 heat oil 70. 193. 123. low 247 heat. 157. 246.Stir 105. 77.Add 219 heat. 227-30. 91. 234. 178. 263 Hershey Chocolate Company 43 Hershey Cocoa 128 Hershey Company 43 Hershey Great American Chocolate Chip Cookies 227 Hershey's Chocolate World 43 Hershey's Cocoa 111 Hershey's kisses and Reese's Peanut Butter Cups 43 Hershey's Light Chocolate Brownies 17 Hershey's Light Chocolate Brownies Yield 228 Hershey's Light Chocolate Cake 17 Hershey's Light Chocolate Cake Yield 228 Hershey's Semi-Sweet Chocolate Chips 128 High-quality chocolate 33 High-quality white chocolate couvertures 31 Hilary Clinton's Chocolate Chip Cookies 17 Hilary Clinton's Chocolate Chip Cookies Yield 229 history 3-4. 198.326 saucepan.Simmer 214 heat. 277 Honey Chocolate Cake 17 Honey Chocolate Cake Yield 230 Honey Chocolate Cupcakes 17 . 24 holes 210 Holiday Chocolate Butter Cookies 17 Holiday Chocolate Butter Cookies Yield 230 holidays 5. 88 Heat oven 50. 109. 72. 163. 173. 23. 257  pml 111 unknown 256 heat raspberry 50 heat skillet 148 heat sugar 263 heat topping 74 heat. 114. 145 medium-high 109 heavy saucepan 62.Pour 196 heatproof bowl set. large 85 heat. 161. 94. 246. 169. 44.
226. 192. 140. 63. 165. 60. 186. 244. 136. 161. 121-2. 278 humans 23. 230-4. 62. 264. 74. 122. 82. 284 instructions 3 International Cocoa Organization 46 invert cake 169 Irish Cream and Chocolate Cheesecake 17. 67. 266. 41-2 231 I ice cream 129.327 Honey Chocolate Cupcakes Dessert horses 40. 175. 67. 108. 183. 94-5. 232 best 67 Hot Chocolate Mix 17. 288 pt Chocolate 121 scoop of vanilla 61. 276. 272. 232 hours. 65. 201. 211. 275-6  remaining 63. 261 indentations 172. 141. 166-7. 86-7. 234 Israeli Chocolate-Coated Orange Peels 17 Israeli Chocolate-Coated Orange Peels Yield 235 I. 172. 277. 31-2. 49-50. 42 hot chocolate 17. 119. 101. 274  dry 53. 23-4. 258. 230 Industrial Revolution 25 ingrediants 250 ingredients 28.Stir 205 HOUSE Milk Chocolate 260 HOUSE Peanut Butter 258 hr 164. 251 Jeff's Chocolate Cream Cheese Frosting 17 Jeff's Chocolate Cream Cheese Frosting Yield 237 jelly roll pan 73.The Cake 238 J Jack Daniel's Chocolate Ice Cream 17. 169. 65. 232. 235 jam 74. 95. 220. 73. 278. 136. 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 . 213. 215. 229-30. 79. 268 JAM-FILLED CHOCOLATE SUGAR COOKIES 172 Jamaican Chocolate Cake 17 Jamaican Chocolate Cake Yield 236 jar 61. 11617. 282 soft vanilla 115 ice milk 79 frozen 79 oz Chocolate nonfat 79 icing 50. 108.
207. 150. 162. 178-9. 148. 108. 70. 239. 156. 102. 206. 151. 195. 245. 201. 268. 271 loaf pans 3-inch 208-9 floured 7-by-5-by-3-inch 175 loaves 75. 39-40. 161. 137. 145. 199. 124. 227. 239 sugar tb 188 Kahlua butter 188 KAHLUA BUTTER 188 Kahlua Milk Chocolate Cheesecake 17 Kahlua Milk Chocolate Cheesecake Yield 239 kids 81. 173. 286 layers 50-2. 268 cChocolate-mint 184 liquid mixture 277 loaf 52. 211. 185. 181. 245. 166. 263. 241. 246. 71-2. 274 kilogram 40 Kit's Chocolate Mousse 18 Kit's Chocolate Mousse Yield 241 knife 60. 55. 70. 126. 243 loosen cake 109. 156-7. 218-19. 140. 238. 263 labels 42-3 large bowl beat 150 large mixer bowl 91. 261. 149. 278-9  L La Creme 208 La France Chocolate Decadence 19. 197. 256 large mixer bowl beat cream cheese 193 large mixing bowl 49-50. 223. 147. 177. 208. 89. 163. 155. 208-9. 47 lead concentrations 39-40 leaf 133 Light & Luscious Chocolate Desserts 111 Light CoCoa Frosting 229 liqueur 59. chocolate tempering 35 . 72. 221. 126. 114 lead 5. 182. 170. 274  menthe 193 meringue 196-7 single 111. orange 177 K Kahlua 14. 252. 225-7. 140. 118. 64. 187. 216. 242. 187-8. 226 M machines.328 juice. 54. 205. 255 cool 147 low heat melt margarine 283 lukewarm 117. 179. 118. 192. 96. 192.
. 263. 244-5. 134-7.329 Making Chocolate 46 manufacturers 5. 207. 153. 91. 148-50. 252-4. 193. 250. 247. 119. 224. 158. 281. 291-2  Melt Beat 208 melt butter 92. 272-5  regular 106. 93. 201. 242 Maya 22-4 Mayonnaise Chocolate Cake 18. 218. 118. 243 medium 49-50. 152. 138. 78-9. 108. 231-2. 92. 166. 226-8. 132-3. 280-1. 53 largest chocolate 43 marbelize 64. 245. 91. 288.Stir 58 melt 28. 278. 179. 43. 125-6. 265. 273. 251. 145. 179. 138. 169. 292-4 Margarine cCocoa cSugar Eggs 108 margarine mixture 106. 178-9. 58. 91. 223-5. 94. 149.Sprinkle coconut mixture 173 margarine 63. 105-6. 61-3. 76. 243. 268-9. 210. 99. 138. 177-80. 286-7  medium heat 69. cButter oz 207. 212. 250-1. 282 medium speed. 293  medium mixing bowl 263 medium saucepan 111. 30. 182. 162.Turn mixture 285 medium. 180. 47 marshmallow cream. 262-3. 68. 98. 96. 146. 162. 148 Mars 26. 264. 289-90  melt chocolate chips 111. 89. 256 Maui Chocolate Pizza 18. 31.Add eggs 166. 108. 290 melted butter. 59. 197. 145.In 228 medium saucepan melt corn oil 111 medium size bowl 149 medium-size bowl 239 clean 161 medium speed. 163-4. 157. 156. 235-7.With 199 melted chocolate 61. 128. 152. 281. 184. 210. 275. 2402. 145-6. 146-7. 61. 127. 193 melt ts Vanilla 146 melted butter 89. 78. 66.Blend 281 medium speed. 83-4. 63. 154. 203. 195. 281 unknown 200 melt chocolate 56. 128. 138. 38. 132-3. 73. 186. 127.Beat 294 medium speed. 211. 85. 114. 263. 149. 87. 217-18. 191. 33-4. 143. 225 Marble Fudge 222 Marbled Double Chocolate Cheesecake Squares 18 Marbled Double Chocolate Cheesecake Squares Yield 241 marbled effect. 271-2  medium bowl 57-9. 189. 284. 171. 157. 287 vegetable cooking spray. 174. 154. 119. 279. 180. 191-2. 256. 118-19. 99. 194. 220 marshmallows 87. 166. 163. 215. 42-3. 222.
272 cSour 230 cWhole 83. 232 pt 117 raw 278 sour 181. 177-9. 36. 235-7. 31. 156. 31. 224. 102. 173. 26. 254 microwave cream 125 microwave oven 142. 149. 175. 256. 196 Mesoamerican Luxury 45 Mexican-style Hot Chocolate 18 Mexican-style Hot Chocolate Yield 244 microwavable bowl 172.Chill 125 melted. 216. 130-3. 162. 254 microwave 50.Pour 80. 190. 166-8. 80. 129. 186. 245 melted. 171. 170. 221. 244 milk 22-3. 286 cSkim 202. 117. 105. 145-6. 205. 261 Mile-High Chocolate Cake 18. 78. 240. 56-7.Blend 57 melted. 272 ingredients. 220 hot 263. 230 melted chocolate mixture 140. 40. 199  melted chocolate chips 227. 236. 63.330 168. 225. 177. 56-7. 226 melted chocolate mixture. 229. 232. 251. 177. 53. 143.Stir 222 menthe 130. 222. 252 melted 239 oz bag 245 31 Milk chocolate bars 143-4 . 287 cNon-fat 255 cold 272. 261  microwave chocolate 78. 155. 168 dry 54. 95 melted. 223-7. 191. 171. 2034. 172. 104. 262 stirin 182 sweetened 208. 193 meringues 97. 207. 222 milk chocolate 23.Add 209 nonfat 202 powdered 115. 193 Menthe Chocolate Squares 14. 206-8. 232. 216 microwave-safe bowl 186.Remove 106. 247-9  cEvaporated 116. 206. 222. 159. 217. 206. 189.Chill 133 rounded teaspoonful 135 Melted unsweetened chocolate 233 melted white baking pieces 177 melted.Blend 249 melted chocolate. 200.
258 mix chocolate 212 mix cocoa 214 mix flour 115. 70-2. 182.Stir 204 minutes. 237-8. 217 mint 9. 198.Continue stirring 67 Milkfat Fractions Help Beat Blooming Chocolate 46 milk.Turn oven 95 mix 52-3. 94-6. 1601. 89. 165. 138. 175. 137.Blend 164 milk. 152-3. 75-6. 202 10-oz bag of Nestles 134.Cook 130 Mint-Chocolate chips. 288 mint chocolate 135 mint chocolate chips 131 mint-chocolate chips 129. 261 Milk Chocolate Popcorn 18 Milk Chocolate Popcorn Yield 245 MILK Dash of salt 221 milk/Grape-Nuts mixture 102 milk powder 23. 146. 161 mix instant 49 mix peanut butter 277 mix sugar 117. 66-8. 144. 134 mint chocolate chips. 244 milk solids 26 milk substitutes 32 milk. 148. 199-200. 126-8. 162-3. 227 milk chocolate crust 240 milk chocolate drink 25 MILK CHOCOLATE FUDGE Omit 221 milk chocolate mixture 239 milk chocolate morsels 258. 202 heat.The mixture 168 minutes. 132-3.Add 251 mint chocolate chips.Shape 138 mint layer 193 minutes stirring 246 minutes. 220 cNonfat Dry 76 dry 54. 145-6.Whisk 226 Milky Way 44 Mini Chocolate Chip Cheesecakes 18. 246 mins 68. 242-3.Beat 269 minutes. 87-8.Melt glaze ingredients 283 minutes. 138 cup of 134. 109. 31.331 milk chocolate chips 109. 260  mix butter 100. 76. 187 mix yeast mixture 76 . cup of 132. 115.Cook 132 mint-chocolate chips.
239-40. 155. 233. 209-11. 250-2. 152. 269 mixture 66-7. 192. large 80 mixing bowl. 58. 160 Mixture Thickens Slightly 97 mixture thickens. 174. 174-5. 218. 260. 245. 69. 229. 167 mousse 3. 248-9 N Nestle Toll House Mint-Chocolate Morsels 135 NESTLÉ 57.Beat 180. 281-2  medium size 110 mixing bowl stir. 223-4. 65. 153 moist cake.Cut 180 moderate 60. 110. 223. 246 mixture bubbles 108. 202. 246.Place 161 mold 28. 223. 129-33. 289 spoon chocolate 152 mousse cake 214 Moving chocolate 35 muffin cups 78. 216.Stir. 260 Nestles 109. 231 Muffins 18.Let 58 mixture thickens. 203-5. 237. 164. 205. 248 greased 53. 131. 244. 140. 286-7  mixture boils 57. 62. 274-5. 266. 260. 114. 187-90. 219. 152. 219. 211. 252. 218-19. 140-1. 124-5. 145 mixture thickens 145.332 mixer 52. 265 NESTLÉ TOLL 258. 186. 86. 128. 245. 242. 260. 110. 246 Mocha Chocolate Chip Cheesecake 18 Mocha Chocolate Chip Cheesecake Yield 247 MOCHA CHOCOLATE FROSTING 180 Mocha Chocolate Frosting.Remove 185 mixture. 200. 266 oz Butterscotch 257 mound 80. 252. 106. 91. 241. 125. 80. 242-4. 269 mixing bowl 65. 129-35. 283  mixer set. 167-9. 124. 99. 281 floured 9-inch springform 52 morsels 57. 196-7. 261-2 preheated 144. 118. 211. 180.Place 289 mixture.Add 198 mixture. 196-7. electric 166. 251 Nestles Mint-Chocolate Chips 134. hot 112 Mocha Chocolate Cheesecake 18. 260. 140-1. 95. 138 Nestles Toll House Mint Chocolate 131 Nestles Toll House Mint-Chocolate Chips 202 New York style cheesecake 60 . 270 moderate oven 122. 230.
121. 30 non-chocolate ingredients 28 nonmetal bowl stir 158 novel 44-5 nut mixture 146 nuts 55. 291-4  hot 122 hour. 189. 65-6. 204-8. 276  cup sugar. 190-1.Add 267 cVegetable 81. 252 Olive Garden Chocolate Chip Cookie Dough 18. 160-2. 123. 88-91. 273-5. 243. 123. 243-5.Stir 91 onion mixture 70 open oven door. 153. 156. 147. 126-7. 126. 65. 251. 225. 250 Nutty Chocolate Mint Fudge 18. 201. 103-4. 248. 251 O oatmeal 102-3. 254 oven temperature 146-7. 254. 280 overbeat 119. 78. 229 obesity risk 5. 201-2. 201. 252 overstir 121 oz 56-8. 81. 278  Nutter Butter Chocolate-Peanut Butter Pie 18. 264. 36. 255 preheated 155. 174-5. 221-3. 99-101. 172-3. 138-40. 254 Oreo Cookie 147. 211. 211-14. 254 ounces 61. 106. 269. 77.Remove cheesecake 147 Orange-Chocolate Cheesecake 18. 38 Obtaining Cacao 45-6 oil 50. 123. 262-3. 235. 222-3.Maintain 52 overbake 62. 258.Bake 72 oven 60-1. 164.Preheat 131 open 147. 71-2. 268 slow 182. 294 oiled marble slab 66 Old-Fashioned Peanut Butter Chocolate Chip Cookies 18. 241. 236. 264. 161. 177-8. 89. 83-5. 177. 64. 276. 80. 192-3. 177. 274. 68. 249 Nutty chocolate 18. 268. 247-9. 218. 110 oven temperatue 147. 144 oats 104. 262 warm 287 oven bake 259 oven heat 107 oven rack 84. 290 ounces bittersweet chocolate 225 ove cake. 267 minutes. 253 one. 197-9. 96. . 179.333 nibs 22. 91-2. 152. 172. 88. 257 rolled 144-5. 57. 263. 108. 109-10. 64.
259. 83. 204-5. 142 Flour 120 Light 117 Milk 123 Milk chocolate 118. 138-41. 273-82  . 242-4. 267-70. 128. 85-7. 109-10. 138. 175. 120.334 oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz oz 232-4. 260-1. 282. 149. 166. 152. 113. 113. 197. 85. 257 semisweet chocolate 160 Semisweet chocolate 109. 290 packed Eggs 284 paint 133 pan 53-5. 245. 273 Baking Chocolate 183 Bittersweet chocolate 118. 106. 247. 92. 163. 169. 89-91. 293 Milk Chocolate 111 Milk chocolate chips 219 Milk Chocolate Chips 227 Peanut butter 257 Semi-sweet chocolate 91. 210. 155 Chocolate Wafers 95 Chocolatebar 80 Cocoa 117 Cocoa powder 66 Cocoapowder 120 Cream cheese 59. 107. 195. 278 Butterscotch pieces 189 chocolate 179 Chocolate 66. 136. ounce 94. 206. 152. 287 Bittersweet Chocolate 76 Bittersweet chocolate OR 61 Butter 66. 278 CHOCOLATE 97 Chocolate chips 95. 243. 190-1. 286-8  Baking chocolate 192. 253. 146-7. 234. 285-6  Dark chocolate 139. 294 Semisweet chocolate ts Shortening 283 Sugar 120. 290 Vanilla baking bar square 50 Vanilla Yogurt 184 White Sugar 161 P package. 230. 81-3. 271. 236. 223. 163. 62-4. 203. 201. 63. 246-7. 119. 225-9. 166. 68. 239-40. 88. 263-5. 270 Chocolate Chips 106. 176. 217 Semi-Sweet Chocolate 127 Semi-sweet chocolate chips 50. 156. 241. 150. 236. 266 Chocolate wafer cookies 71 Chocolate wafers 153. 100. 191-2. 257-8. 139. 178. 203-4. 196-8. 59-60. 237. 269  Semisweet chocolate chips 95. 182-5. 157. 72. 72-7. 141. 90.
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.Begin heating. 276-7  removing rim of 90. 73. 264 paste. 178-9 rim of 90. 147. 98. 135. 96. 149. 1978.Smooth top. 219. 249-50 crushed 240 salted 245 . 257 Peanut-Pecan Chocolate Chip Cookies 19 Peanut-Pecan Chocolate Chip Cookies Yield 258 peanuts 69. 240 cSmooth 149. smooth 67 pastries 261 pastry flour 96 cWhole wheat 65 pat mixtur 72 PDF 46-7 peak.Chill. 135. 258. 61. 110. 222. 116. 255. 178-9.cover 152 greased medium cup-cake 262 prepared 55. soft 171 peanut butter 106. 144-5. 216-17. 91-2. 149-52. 255 peanut butter chip mixture 256 Peanut Butter Chocolate 222 Peanut Butter Chocolate Rice Krispie 19. 152-3. 222. 156.Add 257 cChunky 222 cCreamy 150-1. 75-6. 250. 157. 59.Remove 152 cheesecake 239 frozen peanut butter mousse.Set oven 91 Pantry Chocolate Lime Pie 18 Pantry Chocolate Lime Pie Yield 255 paper bake cups 111. 109. 148 pan.Garnish 98 pan. 114. 215 parchment paper 113. 199. 176. 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. 252.335 buttered 117 cake rack. 156.Beat egg whites. 197. 114. 138. 191. 227-8. 287 boil. 167. 287 cup chunky 222 cup creamy 222 Peanut Butter and Chocolate Cookie Sandwich Cookies 18. 130. 98. 240. 161.
260. 288. 181. 143. 168. 161. 260. 270. 120. 200 cooled peanut butter 240 Pie crusts 260. 90. 110. 292 PMID 47-8 pods 27. 263  plate 74. 258 pears 259 Pears Au Chocolat 19. 127. 196. 240. 127. 96. 216. 177. 178-9. 228. 184. 273. 233. 153-4. 87. 169. 260. 223 peel 133. 283. 176. 211. 258. 137. 81. 238-9. 75. 260 pie 89. 119. 29-30. 75-6. 258-9. 262 pistachio mixture 156 pistachios 155-7 pkg butterscotch 218 PL 61 Place cake 50. 151 powder malted-milk 125 tCocoa 65 powdered sugar 71-2. 167. 110-11. 270. 101 reserving 101 potassium milk exchange 244 pound 61. 143. 278  cUnsifted 190 ts Ground Cinnamon 76 Powdered sugar Eggsize piece of glucose 66 Powdered sugar pn Salt 88 Powdered sugar ts Vanilla 198 . 237. 153-5. 247 pie plate. 192. 178-9. 192. 110. 205.336 Peanutty Chocolate Bread Pudding 19. 234. 226. 79. 237 Place sugars 270 plastic 76. 156. 135. 190. 245. 199. 286 cherry 74. 282 baked 56 cracker 78. 259 pecan cookie crust 194 pecans 57. 149. 93. 127.Spoon chocolate mixture 80 pie shell 89. 268. 207 pound cake 272 chocolate peanut butter 12. 218. 146. 254 candied 157 peppermint 137-8 Petit Pain Au Chocolat 19. 195. 200. 221. 222. 259 Pecan-chocolate Chip Pie 19. 235. 161. 127-8. 240 pinch salt 119 Pineapple Chocolate Cake 19 Pineapple Chocolate Cake Yield 261 Pistachio Cake 19. 238. 214-15. 290 cChopped 104. 125. 205.
225 cAll 199. 116-17. 68-9. 72. 76. 105-8. 185. 160. 142. 190. 60. 58-9. 33-4. 132-5. 202. 272 Processed cocoa powder 37 products 28. 150. 169.When 159. 226. 214. 65. 239. large 36. 2689. 211. 139. 84. 213. 139. 140. 291 pudding 50-1. 226. 67. 245. 271. 249  Preheat oven 50-5. 264 pre-heat oven 62 Precision 60. 145-6. 195-6. 60-1. 266 Rarest Chocolate 46 . 215. 130. 192. 225. 244 gm 223-4 pt Raspberries 167. 175. 188. 185. 198-9. 89 pretzels 151. 38 quart casserole. 43 Pronto's Phyllo-Wrapped White Chocolate Cheesecake 19. 154-5. 32.Stir 159 R racks 52. 177. 255. 166-8.337 power 57. 56. 85.Beat 78 pull caramel mixture 263 pumpkin cheesecake 15. 267-8  PREHEAT OVEN 52. 291 Preheat oven. 55. 273. 221. 89. 124. 76. 158. 39. 277 free instant chocolate 277 oz box chocolate 215 white chocolate flavor 286 pudding mixtures 202-3. 62. 72-3. 255 puding mixes.Baking time 60 Prepare Chocolate Sugar Cookie 172 Preparing 156 Press Chocolate Wafer Crust mixture 93 press crumb mixture 79. 85. 71. 164. 194-5 pumpkin cheesecake batter 195 purpose flour 150. 115. 110. 71. 265 prop 147. 209-11. 262-4. 273 Prick surface of cake 50 process 25. 93. total 126 preheated 350-degree oven 74 preheated oven. 261 Powter Chocolate Mousse Bars 19. 55. 201-2. 248. 269. 274 Q quantities. 273 milk. 160-1. 137-8. 85. 255 protein 54. 158. 129-30. 148 preheat 58. 275  Raisin-Filled Chocolate Chip Cookies 19. 266 raisins 69-70. 276. 80-3. 81-4. 61. 94. 121. 279 pudding mix 54.
269 RIGHT CHOCOLATE 158 risk 28. 222. 127. 78. 229-31. 117-22. 194-5. 174-6. 81. 56. 113. 127-8. 169-70. 193. 111. 145-6. 263  reheat 56. 167. 129. 283-4 room temperature 51. 123. 255. 110. 176. 242. 103 Retrieved 45-8 Reverse Chocolate Chip Cookies 19. 200-2. 158. 120. 89. 59. 106. 268. 161. 199. 284-5. 274-6. 170-2. 192 reserved cocoa paste 226 reserved crumb mixture 201 reserved sugar syrup. 47 roasted chocolate beans impart 27 roll 88. 205. 123. 113. 287 . 261  Red Beet Chocolate Cake 19 Red Beet Chocolate Cake Yield 268 refrigerate 71. 139-41. 58-9. 105-7. 277 Refrigerated chocolate chip 253 Refrigerate. 178. 201. 209-11. 185. 285-7  refrigerate cake 161 refrigerate leftovers 246. 221. 220. 136. 211. 185-6. 211.Stir 288 result 33. 252-4. 169-71. 205. 288-9  rosettes 157 Rosie's Bakery All-Butter Fresh Cream Sugar 84 Rotten Tomatoes 48 Roughed-Up Chocolate Chip Cookies 19. 74. 84. 293-4  dash 222 ds 54. 201 grains 118 pinch of 88. 37.Stir pudding mixes 179 refrigerator 35. 151. 50. 170. 138-9. 153-5. 263-4. 138. 130-3.338 raspberries 162-3. 122. 199. 292 Raspberry-Chocolate 268 Raspberry-Chocolate Cake 19. 216. 88-9. 56. 118-19. 240. 288 remainder 115. 237 S salt 101-3. 191-3. 142. 256. 72. 21718. 37. 197. 119. 267 Raspberry Chocolate Swirl Cheesecake 19. 268-9. 186-7. 35. 60. 174. 165-7. 248-9. 280 removable bottom 141. 56. 278  roll almond mixture 71 room temp 51. 134. 135. 136. 141. 125. 78. 67-8. 200-1. 162 raspberry mixture 267 recipe 3. 271 rum 50-1. 110-11. 166-7. 292 reserved chocolate mixture 132. 125. 199-200. 184-5. 266 raspberry cream 73. 225. 281-5. 158. 217. 178-9. 187-9. 186. 152. 59. 92-4. 190. 169. 92. 180.
182. 34 scrape vanilla bean 101 semi-sweet 69. 168. 125. 239 seconds 50. 263. 287 saucepan. 177. 207. 108. 125. 216. 201. 86. 174. 93.Cook stirring 56 salt. 85. 174. 111. 188. 142. 289 melted BAKER'S 172 semi-sweet chocolate chips 266 cChopped walnuts oz 75 semisweet 26. 57-60. 214. 154. 81. 99. 268 seconds. 87. 271. 85. 246-7  saucepan.Stir 158 seeds 22. 158. 80. 117. 105. 258 cWhipping cream tb Butter oz 151 semisweet chocolate 27. 244. 125. 178. 68-9. 136. 149. 201. 154. 284. 157. 162. 83.Cook 57. 139. 119. 168. 256. 204-6. 195. 142. 139-40. 184. 93. 196. 81. 153 salt. 216. 244. 190. 89.Bring. 148. 157. 102. 293 teaspoon 140 tsp 195 unsweetened 123 salt. 292-3  heavy guage 131-2 large 82-3. 277  2-cup 203 human 41 .Add 105. 261-2. 158. 107-8. 268. 110. 132. 110. 244. 97. 160-1.Spread 104 salt.Stir 212 salt. 218. 271 sized 83-4 small 58-9. 270 semi-sweet chocolate 57. 162. 206. 257 chilled oz 217 semisweet Icing sugar 209 Sensational Chocolates 46 serotonin 37. 95.Transfer 132-3 sandwiches 164-5 Satin Chocolate Mousse 19 Satin Chocolate Mousse Yield 272 sauce 56. 152. 144. 61. 161 scrape yolk mixture 161 scraping 58. 266. 288-9 saucepan 73. 55. 132-3.Micro-cook 158 salt. 175.Stir 159 sauerkraut 166 Scrape 58-9. 271. 229.339 pn 82-3. 164. 130. 92-3. heavy 185 saucepan. 223. 203. 114. 95. 140. 149. 146. 211. 144. 42 servings 49. 201.Bring 251 salt. 187.
77. 167. 99. 288 buttered filo 77 pastry 260-1 shell 22. 189. 96.Melt 108 vegetable 58. 160-1. 223-4. 114. 171. 168. 153. 114. 284 cVegetable 192. 275 salt. 258. 140. 183. 142. 116. 226. 250. 251. 203. 236.Pour 86. 182. 129. 178. 102. 136. 176. 124. 237-8  sift flour 55. 89 sliced Chocolate Decadence 264 slices 140-1. 136. 119. 131 shortening mixture 103 Sift 75.Add vanilla 253 smoothing 140-1. 229. 226. 204-5. 155. 139. 265. 161. 275 soft peaks form. 218. 198. 107. 248-9. 243 orange 141 Slide cake 169 Slightly Beaten 164 small bowl stir 73 smooth. 143. 229.Preheat 189 Set bowl of chocolate 169 set pan 152 set. 196 smooth. 192. 181. 152. 275. 262. 167. 255. 261 sift icing sugar 108. 271 sodium 53. 252. 238.Add eggs 246. 235. 178.Stir 205 skim milk.Blend eggs 98 set aside. 284 smooth. 200. 223 snap 33 soda. 288 . 182. 156. 132-3. 226-7. 142. 161. 126.Dollop mixture 125 soften 121. 240 sheets 55. 169. 263 sliced almonds 71-2. 229 skins 47. 185. 180. tbaking 53.340 set aside. 210-11. 251. 224. 103. 231. 258. 208. 267. 205. 211. 124.In 82. 82. cold 74. 135. 166. 245. 186. 184. 288 simmering water 62. 157. 252. 175-6.Stir 59. 197. 272 Soft Chocolate Caramels 6 soft peaks form 75-6. 172. 292 shortening 72. 140. 197. 111. 168. 86. 146. 211. 243 sifter 124 simmering 81. 108. 202 set aside. 141 sifted flour 143.Beat whippping cream 57 Shave chocolate 110 shaved chocolate. 139. 131-3. 213. 292 simmering water. 244. 281-2. 197. 130. 30. 165. 261.Cut 92 shavings 125. 191. 181 smooth. 229. 119. 230.
247. 246. 92-4. 92-3. 95. 156.Serve chilled. 26-7. 209 squares 45. 233. 141-2. 78. 249. 72. 101. 241 stearic acid 37 stem 186 stewpan 66 stick cinnamon. 197. 87. 146-7. 190. 162. 210. 246. 88. 242. 88. 278 . 293 Sour Cream/chocolate Frosting 273 Sour Cream Chocolate Layer Cake 20 Sour Cream Chocolate Layer Cake Yield 273 sour cream. 78. 79. 130. 288 buttered 87 rubber 110. 224-5. 224. 85. 92. 242. 29. 111. 219. 179. 72. 53. 273-4. 156 sponge mixture 117 Sponge. 83. 238-9. 219-23. 176-7. 167. 107. 276-8. 200. 72. 242.341 softened Eggs 139 softened tb Bourbon Eggs 204 soften. 274 soya milk. 116-17. 205. 163. 108.Stir 109 source 24. 128. 228-9.Stir 57. 199. 72. 293-4  squares chocola 165 squares. 252. 236. 203-4. 62-4. 48. 128-9. 117.Yield 223 squeeze chocolate mixture 198 stainless steel bowl 109. 270. 193. 227. 228. 286-7  large 80. 141. 65. 214. 81-2. 1848. 127-8. 140-1. 65. 106. 68. 276 spoon chocolate icing 50 spray 73. 261. 138. 84-5. 67. 70. 184 Sorting out Chocolate 48 souffle 60 souffle mixture 204 sour cream 65. 188 Sourdough Chocolate Cake 20. 222. 126. 60. 183 spoon batter 74. 69. plain 161 Spanish hot chocolate 67 spatula 79. 171. 174. 280 sprinkle 62. 183-4. 123. 264 Spread Chocolate Glaze 128 springform pan 52. 84. 238 sponge 76. 197. 280 Spiced Chocolate Applesauce Cake 20 Spiced Chocolate Applesauce Cake Yield 275 split 118. 198. 231. 259-60  sprinkle batter 98 sprinkle butterscotch 257 square baking pan 107. 248. 248. 282-3. 146-7.Butter 156 spoon 60. 160. 98-9. 58. 117. 124.Heat 214 sticks 30. 253. 222-3. 193. 161-2. 253-4. 75. 236. 277 square cake pan 85.
177-9. 143-8. 262.In medium bowl 213 stir. 179. 132-3. 156-62. 266 . 186. 199. 106-9. 180-2. 97.Remove 189 stirring twice. 35 Store 59. 287 strainer 124 strawberries 85. 131-7. 214. 111-17. 198.342 stiff 57. 120. 152. 236. 64-8. 236-41. 169. 153. 72-3. 145.Set 249. 185. 41. 75-8. 123 strain 118. 201. 225-9  stir bread cubes 112 stir chocolate 76.Chill 174 stire 93 stirring 57. 201-5. 81-2. 270 stove 66. 155-9. 121-4. 92. 116-17. 248. 176. 111-13. 80-3. 187-8.Reduce 185 stirring occasionally. 293 stirring constantly. 203. 128-9. 239 stir chocolate mixture minutes 125 stir flour 174. 220-1. 251. 66-7. 171. 267 sugar 52-8. 16372.Remove 105. 236-7. 276. 78-9. 177. 168. 111. 84-5 Stud top of cake 237 substitutes 32. 218-19. 167-9.Cook 105 storage 4. 129-38. 238  stimulant 5. 111. 211. 140. 188-94. 156. 139-43. 235. 211. 69. 146. 82-95. 266. 202. 163-4 sliced 182. 246. 155. 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. 273-87  cbrown 271 cBrown 94. 282 Strawberry-Filled Chocolate Cake Hearts 20 Strawberry-Filled Chocolate Cake Hearts Yield 275 Strawberry Sauce 8. 264 stirring constantlyuntil mixture 199 stirring frequently. 69-70. 287-8  stirring const 235 Stirring Constantly 97 stirring constantly. 194. 102. 140. 184-5.Pour 179 stirring well. 105-9. 243-8.Add 170 stirring frequently.Bake pudding 159 stir. 171-5. 89. 123-5. 179. 207-10. 132-3. 209-15. 218-23. 41-2 stir 61-4. 160-4. 200. 91. 136. 2089. 161.
249 brown 248 . 262 cWhite 103. 223 Sugar Free Chocolate Banana Cream Pie 20. 89. 257 remaining 96-7.343 cCastor 182 cConfectioner's 145. 154. 258 cPacked brown 80. 200. 244 cPowdered 244 sugar syrup 287 sugar tb milk 132-3 Sugar TButter 273 sugar. 165 cDark Brown 214 cgranulated 53. 141. 250 tConfectioner's 86 tPowdered 276 white 98. 276 sugar mixture 73. 152. 155. 120 dissolve 237. 199.Add 198 superfine 236 tablespoon 62 tbs 259 tbsp 193. low 26 sugar crystals 35 disolve 109 sugar dissolves 128. 99. 104. 270 fermentable 24 icing 85. 108. 175. 188 Sugar Free Chocolate 16.Add 61. 236 cup of 105. 161 42 sugar content. 174 sugar particles 33 sugar substitute 170. 252 cLight Brown 150 colored 230 cooked 66 cpacked brown 252. 193 cSifted 171 cSuperfine 61. 182. 281 remianed 75 sift icing/confectioner's 86 soft peaks form.Stir 63 packed brown 64. 138. 96. 287 cups 152. 209 insufficient 30 melted 256 melted. 143 cpowdered 260 cream 127.
257. 125.Chill 105 synthesized cocoa flavonol molecules 38 syrup 104. 26. chocolate's 37 sweet chocolate 23. 229 tablespoon Chocolate-Orange Sauce 276 tablespoon cocoa powder 225 tablespoon milk 53 tablespoon water melt 80 tablespoons 58.Continue whipping 156 sugar. 185. 128. 151. 74.344 sugar. 163. 59. 166-7. 270 cChocolate 122. 156. 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 . 250 T T-peanut butter 63 t-Salt 209. 161 taste 40-1. 129. 179 tablespoons sugar 276 tablespoons water 81 tAll-purpose flour 253 Tall-purpose flour 262 TAll-purpose flour 130.Blend 168 sugar. 173. 170. 222. 156-7. 96. 206. 270. 148. 126. 185. 257. 237. 245. 123. 155. 187. 139-40. 162. 139. 209 cChocolate fudge 150 cCorn 212-13.Cook 184 sugars melt 159 sugary 67 superfine 85 sweet. 181. 280 heat corn 136 tbsp corn 116. 276  tablespoons all-purpose flour 263 tablespoons butter 128 tablespoons cocoa 159 tablespoons flour 256 tablespoons milk 172. 97. 199 sweet chocolate icing 261 sweetened whipped cream. 174-5. 105. 103. 69. 255-6. 124. 256 tartar 75. 225. 209. 158 oz German 224 oz Germans 63 oz Packages semi 221 oz Semi 68.
131-3. 120. 284-5  TButtermilk 102 TCake flour 276 TChocolate syrup 202 TChocolate Syrup 79 tCinnamon 65. 108. 15960. 180. 150. 223 temperature cSugar lg Eggs lg Egg 76 tempering 4. 266 tBaking sodaa 143 tbl 145. 159. 145. 85-6. 56-7. 114. 46 . 248. 222. 180.345 tb Peanut butter tb Honey cRice 277 tb sugar 170 tb Sugar 204 tb Sugar tb Kahula 233 tBaking powder 49. 266. 198 Tbls of powdered sugar 127 TBrandy 77. 101-2. 144. 212-13. 75. 107. 183. 141. 78. 99-100. 180-1. 85. 258. 176 TConfectioner's sugar 241 TCooking chocolate 250 TCornstarch Powdered Sugar 120 teaspoon almond extract 262-3 teaspoon vanilla 126. 191 TBrown sugar 80 tbsp 55. 227. 55. 232 Tbutter 232. 102. 64-5. 183. 270. 175. 119. 224. 167. 155. 119. 248 TCognac 169. 271 teaspoons 59. 80. 65. 189. 174-5. 175. 256-8. 124. 165. 161. 137-8. 199. 138. 273. 63. 210. 117. 249 tBaking soda 52. 82. 114. 263 temper 34 temperature 28-9. 124. 68. 206 texture 26. 198-9. 80. 261 TBaking powder 115. 140. 183. 230. 172. 99. 184. 109. 113-14. 34. 170. 209. 131-3. 124. 138. 90. 58. 54. 282 TCocoa powder 82. 123. 128. 158. 275 Tcocoa 231 TCocoa 93. 145-6. 140-1. 267 teaspoonfuls 143. 210-11. 260 TButter 51-2. 196 TCocoa Powder 78. 77. 227-30. 33 tepid 58. 269 rounded 55. 249-50 Tbsp Hershey's CoCoa 229 Tbsp of butter 126 tButter 129. 167. 263 teaspoons sugar 276 teaspoons vanilla 126. 34-5. 70. 112. 86. 97. 166-7. 170-2. 147. 72. 31. 189. 236-8. 81. 169. 202. 69. 268-9. 194 TConfectioners sugar 82. 116. 273-6  tBaking Soda 120. 256-7. 273-4  tBaking Powder 104. 122. 212. 219. 262. 107.
206. 276. 281 TFlour 105. 102. 293 Tmilk 186. 264 TGranulated Sugar 179 theobromine 23. 263 tips for chocolate care 46 titled Charlie 44-5 TMargarine 98. 257-8 TPeanut Butter 116 TPowdered sugar 110 TPowdered Sugar 214 TPure vanilla extract 162. 245. 225. 138. 202. 160. 253  cup fudge 74 topping mix. 78. 199. 284 toxicity 5.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. 274. 223 thin 159. 167. 105. 190. 87. 223. 94. 231. 282. 165-6. 109. 242. 42 thick 67. 141. 128. 288 THot water 113. 110. 170. 187. 26. 40. 150. 187. 215. 161. 214. 88. 240. 197. diameter cake 85 tip 66. 134. 242. 152. 190. 199. 108. 124. 192. 240 transfer 59. 236 thumb 66 tin. 253 tMilk 206. 280 Tflour pn Salt 284 Tgranulated sugar 100 TGranulated sugar 109. 177. 192 TMilk 64. 119. 139. 205. 142. 76. 176. 164. 68. whipped 74. 118-19 topping mixture 208 TOrange Liqueur 156 toss 84. 111. 155. 211-12. 273-4. 163. 267. 287-8 cool. 33 toothpick 61-2. 106. 213. 79-80. 116. 159. 151. 99. 219. 171. 82-3. 91-2. 142. 175. 199. 178. 284 tossing 83-4. 136. 167. 191. 167. 132.346 TFine quality cocoa powder 162 tFlour 126. 264. 286-7  thickens 67. 40 TPeanut butter 110. 188. 208. 290 tNutmeg cButter 75 toffee 175-6 tongue 31. 163. 276 topping 75. 247.
202. 70-1. 159. 159-60. 135-6. 85-6. 115. 265 tVanilla extract 52. floured fluted 68 TUnbleached All-Purpose Flour 164 TUnsalted butter 110. 276 Tsugar 99. 197. 143-8. 293-4  tVanilla Extract 79. 176. 111-12. 211. 70. 191-2. 118. 267 tVanilla 54-7. 224. 272 TVanilla extract 51. 131. 197 TSugar 51. 262. 203-4. 258. 232-4. 253-4. 1712. 115-16. 86. 116. 192. 195. cSugar cSkim milk 73 ts Salt 139. 203. 123. 162. 207. 251. 75. 291 TUnsalted Butter 107. 251.347 Tripple Layer Chocolate Bars 20. 124. 158. 150. 210-13. 68. 265-7. 134. 174-5. 97-102. 178. 229. 289. 231-2. 239 tube pan. 264. 223. 146 ts Salt cButter Flavored Shortening 108 ts Salt ts Vanilla oz Semi-sweet 207. 104-7. 248-9  tSALT 97 tsp 111. 93. 165-7. 143. 287-8 tsp vanilla 218 tsp. 130. 174-6. 147. 200 tVanilla essence 117 TVanilla essence 182 tvanilla extract 252. 63. 156. 96. 178. 59. 15860. 208. 178. 231. 126-8. 82-3. 189. 137-8. 163-8. 118. 180-1. 184.sugar 224 tSugar 63. 210. 130-3. 195-6. 83. 274-5  tVANILLA 97 TVanilla 64. 187-9.Butter 91 TSuperfine sugar 61 TSweet butter 198. 244-5. 228-9. 220 ts Vanilla 94 cPowdered sugar pn Salt 225 ts Vanilla extract 73. 158. 291-2  Tsugar. 84-5. 267 tSalt 63-5. 58. 278 truffles 28. 105. 95. 211 TUnsifted all-purpose flour Whipped Cream 264 TUnsweetened cocoa powder 61. 168. 191-3. 280. 167-8. 278-9 Trump's Chocolate Pumpernickel Pudding 20 Trump's Chocolate Pumpernickel Pudding Yield 279 ts. 272-3. 241 tVanilla extract Confectioners 269 tVanilla extract fluffy 243 tVanilla extract Raspberries 182 . 72. 224-5. 138. 131. 233 ts Vanilla extract ts 58 tsalt 53. 141. 99-102. 236 tVanila 208 tvanilla 96. 187-8. 124-5. 91. 54.
105. 34-6. 212 txp vanilla 128 types 4. 82.YUMMY 215 vanilla pudding 255 vanilla stir 64 vanilla wafer crumbs 270 vanilla wafers 111. 174-5. 45-6 Using electric mixer beat butter 231 Using milk 202 V vanil 83 vanila 178. 110. 229. 26. 184. 58. 61. 101. 55 Unknown Heat 242 unsalt 289 Unsalted butter 53. 206 . 31. 93. 137. 251-2. 129. 240. 259. 161. 279 unbeaten 261 Uncontrolled crystallization of cocoa butter 33 underbake 51. 188. 89. 178. 282. 181. 62. 83. 208. 154. 130-3. 71. 236 vanilla bean lengthwise 118 vanilla extract 75. 135. 203. 202. 127.348 tVanilla flavor 104 tVanilla flavoring 104 TWater 99. 266. 160. 195. 139. 280. 153. 269-70  Unsweetened chocolate square ds Salt 118 Unsweetened chocolate tb Light 184 Unsweetened cocoa powder 185 use chocolate curls 132-3 Use Dried Buttermilk 189 use semisweet chocolate 152 Use Sugar 277 Using Chocolate 24. 224. 264. 245 vanilla baking bar 50 vanilla batter 242 vanilla bean 66. 58. 284 vanilla ice cream. 158. 199 ts Salt ts 76 vanilla ice cream 61. 294 cButter ts 132-3 melted ts 154 sugar Tbsp 62 tPure 162. 273. 27. 143. 137. 287 Unsalted butter Eggs 260 Unsalted soft butter 117 Unsweetened baking chocolate 191 unsweetened chocolate 23. 215. 217. 38 U Ultralight Chocolate Cake 20.
187. 128. 281 vanilla. 245. 134. 267 wafers cChocolate 65 cCrushed chocolate 234 cVanilla 270 Wallins' Chocolate Chip Mandel Bread 18. 183. 131. 274 vanilla. 2356. 254  chopped 62. 120.Add 100. 169.Stir 134 Victory Chocolate Cake 20. 51.Pour 132-3 water. 53. 119. 165-6. 147. 105. 142-4. 76. 79. 175. 254 cups vanilla 128 cVanilla 178-9. 75. 220. 224.Cook 132-3 water.Stir 248 .If 59 vanilla.Combine 276 tbsp 250 water bath 214.Sift 144 vanilla. 129. 58-9. 184-5. 244. 229 W wafer crumbs cChocolate 72. 228. 214.349 cCrushed 111 vanilla. 243 walnuts 49. 249. 106. 104 VARIATION 3. 198. 253 warm chocolate mixture 178 wash 133.Beat 209. 277-8  mixture. 261 cCold 49. 243-4 cup of 132-3. 184. 101. 98. 210 cHot 85-6. 196.Heat 288 water. 57.Beat 173 water. 222 varieties 29 common chocolate 26 vegetable shortening. 50. 160. 225. 251. 175-6. 55. 82. 263 wash beaters 96 water 23. 95-6. 66-7. 119. 207. 105. 239-40 water milk chocolate chips 227 water. 129. 287 hot 55. 241. 189. 174. 61.Pour 145 vanilla. 106. 280 vinegar 73. 292-3  cBoiling 56. 272 Variations 56. 179. 62. 85. 222. 210. 174 vanilla. 119. 88-9. 113. 187. 217.Cool 57. 243. 228. 98.Stir 98. 180. 212-13. 192. 122. 131-7. 169. 218. 77. 277 cold 66. 212. 221. 87. 80-1.
92-3. 26. 279 cChilled 51. 109. 284 cool 79. 287  whisking 84.Chill 131 WebMD 47 wedges 65. 144. 281. 62. 240-1. 163. 287-8 waxed paper 55. 192. 135. 216. 227. 125. 46. 217-18 wet bran mixture 121 wet mixture 65 Wheat Chocolate Cake 21. 239. 157. 221  sheets of 135. 189. 184. 76. 169. 129. 201. 206. 252 whipped cream mixture 123 whipped cream mixture. 293 cWhole 292 whip 87. 217. 245. 161. 283-5. 110. 91 whipping cream. 263. 161. 163. 77. 57. 96. 287-92 White chocolate baking bar 162 White Chocolate Berry Pie 20 White Chocolate Berry Pie Yield 282 White Chocolate Bread Pudding 19. 168.Continue 62 White cake mix 118 white chocolate 23. 203-5. 111. 207-8. 62. 106. 158. 152. 292 wheat flour 53. 74. 156. 208. 221. 210-11.Heat through. 292 chocolate. 242.350 wax paper 54. 255. 166-9. 162. 21718. 176-7. 238.Pour 209 Whipped Cream Vanilla Ice Cream 61 whipped topping 54. 214. 31. 224. 94. 204-5. 36. 61. 89. 118. 152-3. 198. 165. 113. 156. 139. 96-8. 179.Delicious 136 whisk 58-9. 277 whip eggs 264 whipped cream 13. 185-6. 217-18. 277. 86. 198-9. 214. 198. 264. 153 waxed paper line cookie sheets. 240-1. 142. 204. 208-9. 286 whipping cream 123. 199. 169. 279. 265. 235. 156. 85. 115. 139-41. 71-2. 236-7. 250-1. 283-4. 271. 291-3  sweetened 234. 199-200. 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 .
250. 236. 59. 27. 204-5. 152. 81. 263. 286 Wonka. 196-7. 130-4. 161. 105. 238. 110. 91. 134. 190-1. 251 World Cocoa Foundation 27 X 23. 259. 208. 155-6.Top 288 White flour 161 white mixture 182. 236.Melt 135 wire whisk 58. 241-2. 231. 241. 182. 67 World Chocolate Cake 18. 93. 132. 289 White Chocolate Mousse Cheesecake 20.351 White Chocolate Fudge Yield 286 White Chocolate Lasagna 20. 65. 68. 2279. 57. 281. 256-7. 93. 217-18. 289 wooden spoon beat 222 wooden spoon. 46 Y yeast 76 yogurt 79. 96.Using 218 White Chocolate Mousse 20. 215 world 3. 287-9  . 111. 122. 75. 73. 105. 31. 275-6 white mixture. 113. 156. 43-4. 93-4. 287 white chocolate mixture 283 white chocolate mixture. 214. 34 Stirring 34 Xocoatl 24. 96. 184. 256. 263. 216. 291 White chocolate sauce 162 White Chocolate Sauce 15.Blend 293 word 23.Pour 285 white chocolate. 215 Yolk Mixture 97 yolks 80. 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. 264 cLowfat vanilla 111 oz Lowfat vanilla 163. 154. 131. 164. 46. 111. 140. 275-6  whites pn Salt 204 wire racks 50. Willy 44 wooden spoon 89. 215 yogurt cheese 163. 21213. 85. 160. 96. 196-7. 204 White chocolate shav Dark 240 white chocolate. 54-5.Spoon chocolate mixture 182 whites 53. 180. 23-4. 263  wire racks.
352 Yorker 45 21. 293 Z Zucchini Chocolate Cake zucchini mixture 183 .
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