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Chocolate

“…a food or
flavoring, typi-
cally a smooth
sweet brown
solid, made from
roasted and
ground cacao
seeds usually
sweetened and
mixed with cocoa
butter and dried
milk. Chocolate is
made into bars or
candy, or used to
flavor other
foods, especially
cakes, desserts,
sauces, and

Recipes with Photos from Dad


with Love
Christmas 2008
Dedicated with love to
Lily, Abigail and Houston

All the joy and good times.

Merry Christmas
2008

2
Table of Contents
Almost Fat-Free Chocolate Cupcakes
Banana Chocolate Muffins
Chocolate Tofu Ice Cream
Chocolate Coconut Frosting
Ultimate Mousse Cake
Super Chocolate Chocolate Bread
Chocolate Angel Pie
Chocolate Bavarian Cream Pie
Apricot White Chocolate Scones
Chocolate Butterscotch Fondue
Double Chocolate Fondue
Chocolate Cheesecake Pie
Alabama Chocolate Pecan Jumbo Christmas Fudge Pie
Chocolate Obsession
Peanut Butter Cups
Chocolate Chip M&M Chewy Bars
Chocolate Balls with Caramelized Almonds
White Chocolate Fondue
Texas Pecan Chocolate Pie
Chocolate Macaroon Squares
Peppermint Chocolate Squares
Butterscotch Chocolate Chunk Cookies
Basic Chocolate Cookies
Chocolate Drop Candy
Banana Oatmeal Chocolate Cookies
Blonde Chocolate Chip Brownies
American Brownies
Chocolate Éclairs
Dark Chocolate Torte with Raspberry Coulis
I'll Be Dipped Bars
Chocolate Coconut Bon-Bons
Bisquick Chocolate Waffles
Chocolate Turtles
Chocolate Raspberry Cheesecake
Chocolate filled Thumbprint cookies
Chocodiles
Chocolate Brownie Drop Cookies
Chocolate Double Chocolate Cheesecake
Candy Bark
Chocolate Banana Smoothie
Chex and Chocolate Party Mix
Chocolate Pistachio Biscotti
Almond Joy Cookies
Chocolate Oreo Dessert
Rocky Road Treats
Chocolate Popcorn Bars
Best Brownies
Chocolate and Pecan Surprises
Chocolate Fudge Cupcakes
Snoopy Snacks
Dave’s Schweeet Chocolate Cake
Chocolate-Chip Mint Ice Cream
Chocolate Chocolate
Chocolate Caramel Pecan Cheesecake
Chocolate Turtle Cheesecake
Chocolate Pizza
Chocolate Chip Shortbread
Chocolate Chip Cookie Dough Ice Cream
Best Oatmeal Chocolate Chip Cookies

3
4
Almost Fat-Free Chocolate Cupcakes
1 1/3 c All-purpose flour
1/2 c Unsweetened cocoa powder
1 1/2 ts Baking powder
1 1/2 ts Baking soda
2 ts Salt
3/4 c Packed dark brown sugar
1/4 c Cinnamon applesauce
1 Egg
1 Egg white
1 tb Oil
1 ts Vanilla extract
2/3 c Skim milk
Powdered sugar, optional

Preheat oven to 350F.


Line 12 muffin cups
with paper liners.
Combine flour, cocoa,
baking powder, soda
and salt. Beat the next
six ingredients until
combined, about 1
minute. Stir in flour
mixture alternately with
milk until just com-
bined. Pour batter into
muffin cups. Bake 22-
25 minutes or until
toothpick comes out
clean. Remove cup-
cakes from pan; cool
on wire rack 30 min-
utes. Sprinkle with
sugar, if desired.

5
Banana Chocolate Muffins
1 c Flour, White
1/2 c Whole-Wheat Flour
1 ts Baking Powder
3/4 ts Baking Soda
1 Egg
1/2 c Milk
50 g Butter
3 tb Corn Syrup, Light
1 Banana -- mashed
3 tb Chocolate Chips

Sift dry ingredients together. Melt


butter and golden syrup together.
Let cool. Beat egg into milk, and
stir into the butter-golden syrup mixture. Make a well in the dry
ingredients, stir in liquid mixture, add banana and chocolate.

The mixture should be rather lumpy, not stirred till it was


smooth (or else the Muffins Will Crack apparently. ) 2/3 fill
muffin
pans and
bake at
180
C/350 F
for 15
minutes.

Yield : 12

6
Chocolate Tofu Ice Cream
1 3/4 c Rice milk or soy milk
1 tb Agar flakes
6 oz Soft tofu
1/2 c Sugar
2 tb Cocoa powder; preferably Dutch
2 oz Semi-sweet chocolate; finely chopped
1 ts Vanilla extract

In a blender, combine 1/3 cup of the rice or soy milk with the agar
flakes. Let agar soak for 20 minutes. Blend for 2 minutes on me-
dium speed. Add remaining rice or soy milk, rinsing down the sides
of the blender, and blend on high for another minute. Add tofu and
sugar.

Blend until smooth. Add cocoa and blend on medium until cocoa is
completely incorporated. Pour mixture into a medium saucepan and
cook over medium heat, stirring continuously, until boiling.

Remove from
heat, add choco-
late, and whisk
until chocolate has
completely
melted. Stir in va-
nilla.

Transfer mixture
to a mixing bowl
and chill until cool,
about 2 hours.
Pour chilled mix-
ture into an ice
cream freezer and
freeze according
to manufacturer's
instructions.

7
Chocolate Coconut Frosting
1/3 c Sugar
1 tb Cornstarch
3/4 c Evaporated milk
3 Hershey's Bars, 1.55 oz. ea (Milk Choco-
late) broken into pieces
1 tb Butter or margarine
1 c Mounds Sweetened Coconut Flakes
1/2 c Chopped nuts

In small saucepan, stir together sugar and cornstarch; stir in evapo-


rated milk. Cook over medium heat, stirring constantly, until mixture
boils; remove from heat. Add chocolate bar pieces and butter; stir
until chocolate is melted and mixture is smooth. Stir in coconut and
nuts. Immediately spread on cake. About 2 cups frosting.

8
Ultimate Mousse Cake
From Nancy Hainfield, Shelly Kaurin

Day 1, Cake

3 bags chocolate chips (12 oz semi


sweet)
5 eggs separated, wash – used raw
1/3 c Triple Sec Liqueur or other favorite
liqueur
2 tsp instant coffee power
2 c heavy cream, whipped

Large spingform pan sprayed with Pam or other cooking


spray

1. With electric beater whip egg yolks a little


2. Dissolve coffee powder in egg yolks
3. Whip heavy cream, set aside (touch up w beater before
use if needed)
4. Whip egg yolks until soft peaks form, set aside (touch up
w beater before use if needed)
5. Melt chocolate chips in double boiler or microwave
6. Stir egg yolks/ coffee into melted chocolate – this will
harden up the chocolate somewhat
7. Fold whipped cream into mixture, if too lumpy or choco-
late is too firm at this point use electric mixer
8. Fold egg whites into mixture, again electric beater if nec-
essary.
9. Stir in Triple Sec
Pour into greased springfrom
pan, cover with plastic wrap,
chill overnight.

Go to next page……...

9
Ultimate Mousse Cake, Continued
Day 2, Glaze

¾ bag chocolate chips (12 oz semi sweet)


½ stick butter
3 T milk
3 T triple Sec
1 tsp coffee powder

Remove ring of springform pan, place on rack or large tray for the
glazing procedure

Nancy say “Do not overwork glaze”

1. Dissolve coffee powder into milk


2. Melt Chocolate and butter together
3. Stir milk /coffee into the chocolate /butter
4. Stir in triple Sec
5. Cool to spreading consistency
6. Pour over cake, spread smoothly
7. Chill in fridge, the glaze will become harder
8. After chilled cover with saran wrap

10
Super Chocolate Chocolate Bread
1 c Tepid water, PLUS 1 Tablespoon
2 3/4 c Bread flour
2 tb Hot cocoa mix
1 1/2 tb Sugar
1 1/2 ts Salt
1 ts Cinnamon
2 tb Butter, or margarine
2 ts Active dry yeast
1 1/4 c Chocolate chips, added at the *beep

Put all ingredients in your bread maker in the order given by the
manufacturer.... Use SWEET CYCLE.

WOW!!!!

11
Chocolate Angel Pie
2 Egg whites
1/8 ts Salt
1/8 ts Cream of tartar
1/2 c Sifted granular sugar
1/2 c Pecans
1/2 ts Vanilla
1 pk German's chocolate
3 tb Water
1 ts Vanilla
1 c Whipping cream

Beat egg whites, salt, and cream of tartar until soft peaks are
formed. Add sugar gradually and continue beating until mixture is
stiff. Fold in nuts and 1/2 tsp. vanilla. Turn into lightly greased 8" pie
pan and make
nest-like shell,
building up 1/2"
above edge of
pan. Bake at 300
for 50-55 min-
utes.
Place chocolate
and water in
saucepan over
low heat. Stir until
chocolate is
melted. Cool until
thickened. Add 1
tsp. vanilla. Whip
cream. Fold
chocolate mixture
into cream.
Spoon into cooled
shell. Chill 2
hours.

12
Chocolate Bavarian Cream Pie
1 1/2 c Chocolate Wafer Cookies; crushed
1/2 c Butter; melted
1 tb Gelatin
1/4 c Cold Water
3 Egg Yolks; slightly beaten
1/2 c Sugar
1/4 ts Salt
1 c Milk; scalded
3 Egg Whites; stiffly beaten
1 c Whipping Cream; whipped

Mix crushed wafers and butter together and pat into a buttered 8 x
11-inch cake pan.

Chill.

Soften gelatin in
cold water and
set aside. In top
of double boiler
combine eg yolks,
sugar, salt, and
milk. Add custard
to gelatin mixture
and cool.

Fold stiffly beaten


egg whites,
whipped cream,
and vanilla into
gelatin-custard
mixture. Pour into
crust. May be
garnished with
additional cookie
crumbs. Chill for
several hours be-
fore serving.

13
14
Apricot White Chocolate Scones
1 1/8 c Flour
1/3 ts Baking Powder
1/4 ts Salt
2 2/3 tb Sugar
3/4 oz Butter
1/2 c Cream
1/2 Whole Eggs
3/4 ts Vanilla
2 3/8 oz White Chocolate Chips
1/2 cn Dried Apricot halves;
chopped
1/2 c Pecans; dry-roasted,
chopped

Sift the dry ingredients together. In a large mixing bowl, cut the but-
ter into the flour. In a small mixing bowl mix the cream, eggs, and
the vanilla together, pour into the flour and mix until it is incorpo-
rated.

Stir in the Chocolate, Pe-


cans and the apricots, and
mix to combine.

Roll out the dough to about


1/2" thick, and cut with a cut-
ter or make triangles.

Bake In the oven for 25-30


minutes at 375f.

15
Chocolate Butterscotch Fondue
14 oz Sweetened condensed milk
6 oz Butterscotch pieces
4 Squares unsweetened chocolate
7 oz Marshmallow fluff
1/2 c Milk
1 ts Vanilla
1/2 c Coconut; optional

Mix all ingredients and stir over low heat until chocolate and butter-
scotch melts.
Add milk if it becomes too thick.
Serve with fresh fruit. Strawberries, apple, pineapple, bananas,
cherries.

Note: Pound cake and angel food cake cut in cubes are also good.

16
Double Chocolate Fondue
8 oz Chocolate, semi-sweet
8 oz Milk Chocolate
1/2 c Milk
14 oz Sweetened cond milk
1/4 c Sugar

Combine all ingredients in a medium sized, 2 quart oven-proof bowl


or serving dish. Heat at FULL POWER, uncovered in microwave
oven 4-5 minutes or until melted. Stir occasionally. Let stand 5 min-
utes. Then serve surrounded by bowls of food with toothpicks for
dipping. If sauce sets, reheat in microwave oven for 1 minute. You
may need to add a bit more milk for proper consistency. Microwave
time: 4-5 minutes. Conventional range time: 15-40 minutes.

17
Chocolate Cheesecake Pie
1 Pie crust shell
1 pk Cream cheese, softened 6 oz.
2/3 c Powdered sugar
3/4 ts Vanilla extract
3/4 c Semi-sweet chocolate chips, melted 4 oz.
1 1/2 c Whipped topping, thawed
1/2 c Pecan halves
Caramel ice cream topping

Bake crust according to the package directions for empty baked pie
crusts; let cool. In a medium bowl, beat together cream cheese,
powdered sugar and vanilla. Stir in melted chocolate chips, mixing
well. Fold in whipped topping. Spoon cream cheese mixture into
baked pie crust; arrange pecan halves on top. Chill for 1 to 2 hours.
Drizzle caramel topping over each servings, makes 6 servings.

18
Alabama Chocolate Pecan Jumbo
Christmas Fudge Pie
1 1/4 c Chocolate wafer crumbs
1/3 c Butter; melted
1/2 c Butter; softened
3/4 c Sugar, brown
3 Egg
12 oz Semisweet chocolate morsels;
2 ts Coffee, instant
1 ts Vanilla extract
1/2 c Flour
1 c Pecans; coarsely chopped
Whipped cream, sweetened
Chocolate syrup
Maraschino cherries with ste
Mint sprigs

Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly
press on bottom and sides of a 9-inch tart pan or pie plate. Bake at
350F for 6 to 8 minutes.
Cream 1/2 cup softened butter; gradually add brown sugar with the
electric mixer at medium speed until blended. Add the eggs, one at
a time, beating after each addition. Stir in the melted chocolate, in-
stant coffee granules, vanilla extract, flour and chopped pecans.
Pour into the prepared crust.
Bake at 375F for 25 minutes.
Remove from oven and cool
completely on a rack.
Before serving, pipe sweet-
ened whipped cream on each
piece and drizzle with choco-
late syrup. Garnish with cher-
ries and/or mint if desired.

19
Chocolate Obsession
1 3/4 cups light brown sugar -- divided
1 cup flour
1/4 cup plus 3 tbs. cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter -- melted
1/2 teaspoon vanilla extract
1 3/4 cups hot water
1/4 cup blanched sliced almonds -- (optional)

Stir together 1 cup of brown sugar, flour, 3 tbs. cocoa powder, bak-
ing powder and salt. Whisk in the milk, melted butter and vanilla.
Spread over bottom of a 3 1/2 quart cooker.

Mix remaining 3/4 cup brown sugar, 1/4 cup cocoa powder and 1/12
cups hot water and almonds. Sprinkle evenly over top of the batter
but so not stir.

Cover and cook until a toothpick inserted in center, comes out


clean. About 2 hr. on HIGH

NOTE: Do not cook on low for a longer period of time. It doesn't


work. Spoon the warm pudding into individual bowls serve with
scoops of vanilla ice cream on top.

20
Peanut Butter Cups
12 mini cupcake liners
3/4 cup semisweet chocolate chips
1/2 cup creamy natural peanut butter
+ 2 generous T to add to the melted
chocolate
1/4 cup powdered sugar
1/2 t pure vanilla extract

pinch fine sea salt [if your PB is al-


ready salted, it's optional to add
more]
melt the chips in your microwave,
keeping a close eye on them and stir-
ring often to make sure they don’t burn.

it should take between 1-2 minutes. add the 2 generous T and


stir to incorporate.

give it about 5 minutes to cool down a bit, it’s easier to spread


around when not lava-hot.

place a heaping teaspoon of melted chocolate in each mini cup-


cake liner and spread it all over the place with the back of a
spoon. repeat with all 12 liners. Place the chocolate-covered lin-
ers onto a plate, into your fridge, to let it all harden.

meanwhile, stir together peanut butter, vanilla, salt, and sugar. if


your peanut butter is anything like mine, it should form a sort of
paste that you can start kneading to make
sure all gets incorporated really well.
the chocolate should be hard by now, so
divide peanut butter paste into all 12 liners,
pressing down gently to make sure the
paste goes everywhere.

top with heaping teaspoon of chocolate


[melt it again if needed], spreading carefully
so that none of the PB paste can be seen.
chill in fridge for at least one hour, until

21
Chocolate Chip M&M Chewy Bars
1 1/4 c Butter
2 Eggs
2 c Sugar
2 ts Vanilla
2 c Flour
1 ts Baking soda
1 c Chocolate chps
1 c M&m's
1/4 c Cocoa
1/2 ts Salt

Cream butter, eggs, sugar and vanilla well. Add remaining ingredi-
ents. Spread 1/2 mixture in pan. Top with M&M's and then remain-
ing dough. Bake at 375F for 25-30 minutes.

22
Chocolate Balls with Caramelized Almonds
Flavorless oil for the baking sheet
1 1/4 cups (9 ounces) granulated sugar
1/4 cup (2 ounces) water
1 2/3 cups (9 Ounces) whole blanched almonds,
at room temperature
8 ounces bittersweet chocolate, finely chopped

Lightly oil a baking sheet with a flavorless oil.

Mix the sugar and water in a medium heavy-bottomed saucepan. Use an


unlined copper sugar-pot if you have one. Cook the syrup over medium
heat, stirring once or twice, until the sugar dissolves. Put a candy ther-
mometer in the pan. Wash any sugar crystals from the sides of the pan
with a brush dipped in cold water. Continue to cook, without stirring, until
the thermometer reaches 248 F.

Remove the thermometer, and turn off the heat. Add the almonds. Stir until
the sugar syrup clumps and turns opaque. Over low heat, continue stirring
until the sugar remelts and coats the nuts with a caramel-colored syrup.
This will take about 20 minutes. If the nuts start to smoke, remove the pan
from the heat for a minute, turn down the heat, and continue to cook.

When the sugar has melted again, carefully pour the almonds in the syrup
onto the oiled baking sheet. Be careful -- the almonds will be very hot.

When the candy is cool, break it apart. Store it in an airtight container (not
in the refrigerator) until you are ready to make the chocolate balls.

Melt the chocolate in a bowl over


simmering water

Use a food processor to grind the


candy into a powder.
Mix the candy powder and the warm
chocolate together.
Drop the mixture by teaspoonfuls
onto a baking sheet covered with
plastic wrap. Refrigerate the candies
until firm, but bring to room tempera-
ture before serving.

23
White Chocolate Fondue
12 oz White chocolate
1 oz Kirsche's cherry brandy
8 oz Heavy whipping cream

Combine chocolate and cream in a


double boiler. Stir until the chocolate
melts completely. The mixture should
be creamy; do not overcook. Mix thor-
oughly. Put mixture in a fondue pot and keep a low flame on to
keep it warm. Serve with any type of fruit or firm cake. Strawberries,
apples, and bananas are especially good with it.

24
Texas Pecan Chocolate Pie
Yield: 1 Pie - 8 servings
The pecan pie of Texas and the luscious
chocolate of Mexico make excellent partners in
this rich dessert.
crust
1 cup all purpose flour
6 tablespoons (3/4 stick) unsalted butter,
chilled, cut into 1/2-inch pieces
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons (or more) ice water
filling
4 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons (1/4 stick) unsalted butter
1/2 cup (packed) dark brown sugar
3 large eggs
1/4 teaspoon salt
3/4 cup light corn syrup
1 1/2 cups pecan pieces, lightly toasted
For crust:
Combine first 4 ingredients in food processor (KitchenAid recom-
mended). Using on/off turns, process until mixture resembles
coarse crumbs. Drizzle 2 tablespoons ice water over mixture. Proc-
ess just until moist clumps form, adding more water by teaspoonfuls
if mixture is dry. Gather dough into ball. Flatten into disk. Wrap
dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day
ahead. Keep refrigerated.)
Preheat oven to 325°F. Roll out dough on floured surface to 13-inch
round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to
1 inch; fold under and crimp decoratively. Set
aside.
For filling:
Stir chocolate and butter in heavy small
saucepan over low heat until melted. Cool
slightly. Whisk brown sugar, eggs and salt in
large bowl to blend. Whisk in corn syrup and
chocolate mixture. Sprinkle pecans over
unbaked crust. Pour filling over pecans. Bake
until crust is golden and filling is puffed, about
55 minutes.
Cool pie completely on rack.

25
Chocolate Macaroon Squares
1/3 c Butter; or margarine; cut up
3/4 c Sugar
1 1/4 c Flour
4 Egg whites
1 1/2 ts Vanilla

3 c Coconut; shredded sweetened


1 1/2 c Chocolate chips; semi-sweet
In a food processor or with your fingers, whirl or rub butter, 1/4 cup
sugar, and 1 cup flour until dough begins to hold together. Presss
evenly over bottom of a 9-inch square pan. Bake crust in a 350~
oven until golden, 10-15 minutes.
In a large bowl, beat egg whites until frothy. Add vanilla and remain-
ing 1/2 cup sugar and 1/4 cup flour; mix until smooth. Stir in coco-
nut.
Sprinkle chocolate in an even layer over pastry. Spoon coconut
mixture evenly over chocolate; use a spatula to cover chocolate
completely. Continue baking until macaroon topping is golden and
slightly wet- looking, about 25 minutes.
Cool in pan on rack. Using a very sharp knife, cut into 1-1/2 inch
squares.

26
Peppermint Chocolate Squares
First layer
2 oz Unsweetened chocolate
2 Eggs
1 c Sugar
1/2 c Flour
1 c Pecans
1/2 c Margerine

Second layer:
2 c Conf sugar
3 tb Margarine
2 tb Whipping cream
3/4 ts Mint & peppermint extract
4 dr Green food coloring

Third layer:
1 1/2 c Milk chocolate chips
3 tb Vegetable oil
Melt chocolate and margarine in glass mixing bowl on high for 2
minutes. Stir in remaining first layer ingredients. Pour into 8 in.
square glass baking dish. Microwave 5 to 6 minutes on high, giving
dish a 1/4 turn halfway through cooking. In separate bowl, mix to-
gether second layer ingredients. Spread over first layer. Refrigerate
to harden.
Combine
third layer
ingredients
in glass
bowl for
about 3
minutes at
50%
power.
Pour over
second
layer. Re-
frigerate
and cut
into
squares.

27
Butterscotch Chocolate Chunk Cookies
1 c Unsalted butter - room temp
1 c Light brown sugar
1/2 c Dark brown sugar
3/4 ts Vanilla (optional)
1 Egg
1/8 ts Salt

1 1/2 c Unbleached all purpose flour


2 c Semisweet chocolate cut into coarse chunks
Preheat oven to 400 degrees F. Line two baking sheets with parch-
ment paper.

Cream the butter with both sugars until very well blended. Mix in the
vanilla and egg, then fold in the salt, flour and chocolate chunks.
Form into small
(walnut sized)
or large (golf
ball sized) balls
as desired.

Place on the
baking sheets
and press
down slightly.
Bake until done
about 10 to 12
minutes. Cool
on racks.

Makes 2 dozen
large cookies
or 4 dozen
small
cookies.

28
Basic Chocolate Cookies
2 1/2 c Flour
2 ts Baking powder
1/2 c Butter
1 1/2 c Sugar
1 Egg, well beaten
1/4 ts Salt
2 oz Unsweetened chocolate,meltedButterscotch Chocolate Chunk
Cookies
1 c Unsalted butter - room temp
1 c Light brown sugar
1/2 c Dark brown sugar
3/4 ts Vanilla (optional)
1 Egg
1/8 ts Salt
1 1/2 c Unbleached all purpose flour
2 c Semisweet chocolate cut into coarse chunks
Preheat oven to 400 degrees F. Line two baking sheets with parch-
ment paper.
Cream the butter with both sugars until very well blended. Mix in the
vanilla and egg, then fold in the salt, flour and chocolate chunks.
Form into small (walnut sized) or large (golf ball sized) balls as de-
sired.

29
Chocolate Drop Candy
6 oz Chocolate chips
1 c M&ms
1 c Peanut butter chips
1 c Marshmallows
1 c Roasted peanuts
1 c Raisins

Place chocolate chips in a 2 qt. mixing bowl. Microwave 2-3 min-


utes on high (100%). Stir until smooth. Choose any of the other in-
gredients to measure 4 cups. Stir into the chocolate chip mixture.
Drop by spoonsful onto waxed paper. Cool. Yields 2 1/2 dozen
pieces of candy.

30
Banana Oatmeal Chocolate Cookies
3/4 c Margarine
1 Egg
1 c Bananas -- mashed
1 c White sugar
1 1/2 c Flour
1/2 ts Baking soda
1 ts Salt
1/4 ts Nutmeg
1 ts Cinnamon
1 3/4 c Quick oats
1 pk Chocolate chips
1/2 c Nuts
Mix all the ingredients together. Then drop by teaspoon on an un-
greased cookie sheet. Bake 10 to 15 minutes at 400 degrees.

31
Blonde Chocolate Chip
1/3 c Butter or margarine, soften
1 c Firmly packed brown sugar
1 Egg
1 ts Vanilla extract
1 c All-purpose flour
1/4 ts Baking soda
1/4 ts Salt
1/2 c Semisweet chocolate morsels
1/2 c Chopped pecans

Cream butter; gradually add brown sugar, beating well at me-


dium speed of an electric mixer. Add egg and vanilla; beat
well. Combine flour, soda, and salt; add to creamed mixture,
and mix well. Stir in chocolate morsels and pecans. Spread
mixture into a greased 8-inch square pan. Bake at 350 de-
grees for 25 to 30 minutes. Cool and cut into squares.

32
American Brownies
4 oz Unsweetened baking chocolate
2/3 c Butter
1 c Flour
1/4 ts Salt
4 Eggs
1 1/2 c Sugar
1 ts Vanilla
1 c Chocolate chips
1 c Walnuts; chopped

Preheat oven 350


degrees. Prepare
13x9 pan. Melt to-
gether chocolate
and butter, cool
slightly. Beat to-
gether eggs and
sugar until thick ,
about 5 minutes.
Stir in chocolate,
then flour and salt.
Fold in chips and
nuts. Pour into pan
and bake 20-25
minutes. Do not
over bake. Cool and
cut.

33
Chocolate Éclairs
Serves 12
1 cup water
1/2 cup margarine or butter
1 cup all-purpose flour
4 eggs

Filling:
1/3 cup sugar
2 Tbs. cornstarch
1/8 tsp. salt
2 cups milk
2 egg yolks, slightly beaten
2 Tbs. margarine or butter, softened
2 tsp. vanilla

Chocolate Frosting:
1 ounce unsweetened chocolate
1 tsp. margarine or butter
1 cup powdered sugar
1-2 Tbs. hot water

Preheat oven to 400F. Heat water and margarine to rolling boil in 2-1/2-
quart saucepan. Stir in flour; reduce heat. Stir vigorously over low heat
about 1 minute or until mixture forms a ball; remove from heat. Beat in
eggs; continue beating until smooth. Drop dough by scant 1/4 cupfuls onto
un-greased cookie sheet. Shape fingers 4-1/2" long and 1-1/2" wide with
spatula. Bake 35-40 minutes. Cool. Cut off the tops and fill with cream fill-
ing. Replace the tops and frost with chocolate frosting.

34
Chocolate Éclairs, Continued.
To make filling:
Mix sugar, cornstarch, and salt in a 2-quart saucepan. Gradually stir in
milk. Cook over medium heat, stirring constantly, until mixture thickens
and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mix-
ture into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 min-
ute; remove from heat. Strain mixture to remove any lumps. Stir in marga-
rine and vanilla; cool.

To make frosting:
Heat chocolate and
margarine in 1-quart
saucepan over low
heat until melted;
remove from heat.
Stir in powdered
sugar and hot water.
Beat until smooth
and is spreading
consistency.

35
Dark Chocolate Torte with Raspberry Coulis
3 cups bittersweet chocolate, cut into
chunks and divided according to recipe
1 cup (2 sticks) butter, divided
1/3 cup unsweetened cocoa powder
1 tablespoon instant espresso powder
5 large eggs
1 cup sugar
Spiked raspberry colic: recipe follows
Fresh raspberries

1. Preheat oven to 350 degrees. Butter 9 inch springform pan. Line


bottom with parchment paper. Stir 2 cups chocolate chips and 3/4
cup butter into medium saucepan over low heat until smooth. Whisk
in cocoa and espresso. Cool 10 minutes.

2. Using an electric mixer, beat eggs and sugar in a large bowl on


high speed until thick, about 6 minutes. Fold in chocolate mixture.
Pour batter into prepared pan.

3. Bake torte until dry and cracked on top and tester inserted into
center comes out with some moist batter at-
tached, about 42 minutes. Cool pan on rack 1
hour (center will fall). Using spatula, press
raised edges so top is level. Cut around pan
sides, and remove sides. Place plat on top of
torte and invert onto plate. Remove pan bot-
tom and peel off paper. Cool torte completely.

4. Stir remaining 1 cup chocolate and 1/4 cup


butter in small saucepan over low heat until
smooth. Whisk in 4 tablespoons raspberry cou-
lis. Cool glaze 15 minutes. Pour glaze into cen-
ter of torte and smooth top with spatula, allow-
ing some of glaze to drip down sides. Refriger-
ate uncovered until glaze is set, about 1 hour.
(Can be made up to 3 days ahead).

5. Spoon coulis into center of serving plates.


Place a wedge of torte on top of coulis. Gar-
nish with raspberries.

36
Raspberry Coulis
1 1 pound bag frozen unsweetened raspberries, thawed
1 cup semidry white wine
4 tablespoons sugar, divided
4 whole cloves
2 Turkish bay leaves
1/4 teaspoon ground allspice
2 tablespoons brandy

1. Place berries, wine, and 4 tablespoons sugar in blender


and puree. Pour into medium saucepan. Add cloves, bay
leaves, and allspice. Bring to simmer, stirring occasionally.
Reduce heat and simmer until desired thickness, 10-15 min-
utes.

2. Strain into medium bowl. Discard solids in strainer. Whisk in


brandy. (Can be made up to 5 days ahead. Rewhisk before
using.) Makes about 2 cups.

37
I'll Be Dipped Bars
2 Sticks Butter
1/2 c Cocoa
4 Eggs
2 c Sugar
1 1/2 c Flour
1/4 ts Salt
1 ts Vanilla
1 c Chopped pecans
1 c Chocolate chips

Melt butter and cocoa together. In separate bowl, beat eggs and
sugar. Add flour and salt to egg mixture. Combine butter and cocoa
and stir until blended. fold in nuts and vanilla. Sprinkle chocolate
chips evenly over top. Bake 350* for 25 minutes in a 9x13 pan.

38
Chocolate Coconut Bon-Bons
2 Boxes (1-lb) confectioner's sugar
1 cn (13.5-oz) condensed milk
1 Stick butter
1 pn Salt
1 cn (3-oz) coconut
1 c Nuts; chopped fine
2 pk (6-oz) chocolate chips
1 Block paraffin

Mix well the sugar, milk, butter and salt. Add coconut and nuts. Roll
into small balls. Melt chocolate chips and paraffin in double boiler.
Dip balls into chocolate and allow to cool on waxed paper.

39
Bisquick Chocolate Waffles
1 1/2 c Bisquick baking mix
1 c Sugar
1/3 c Cocoa
3/4 c Water
2 tb Vegetable oil
2 Eggs

Beat all ingredients with wire whisk or hand


beater until almost smooth. Pour batter from
cup or pitcher onto center of hot waffle iron.
Bake until steaming stops. Remove waffles
carefully.

Serve vanilla ice cream, sliced peaches and raspberries or


sliced strawberries, sweetened whipped cream and chocolate-
flavored syrup over waffles if desired. Makes 6 servings.

40
Chocolate Turtles
1 lb Caramels
2 tb Water
1/2 lb Salted nuts (or pecans)
1 pk Chocolate chips

Melt caramels in water in the top of a double boilier. arrange nuts in


clusters on buttered cookie sheet; drop 1 ts caramel on each nut
cluser. melt chocolate, spread over caramels.

41
Chocolate Raspberry Cheesecake
1 1/2 Cups (18) Cream filled Cookies, crushed
2 Tbs. Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 Cup Sugar
3 large Eggs
1 Cup Sour Cream
1 tsp. Vanilla
6 oz Semi-sweet Chocolate Chips, melted
1/3 Cup Raspberry Preserves, Strained
1/2 cup semi-sweet chocolate chips, melted
Whipping Cream

Combine crumbs and margarine; press onto bottom of 9-inch spring form
pan. In a large bowl, combine 24 ounces of cream cheese and sugar, blend-
ing with an electric mixer.

Add eggs, one at a time, beating well after each addition. Blend in sour
cream and vanilla. Pour mixture over crust. Combine remaining cream
cheese and melted chocolate, blending well with mixer. Add Red Raspberry
preserves; mix well. Drop dollops of chocolate cream cheese batter over
plain cream cheese batter, do not swirl. Bake at 325 degrees F. for 1 hour
and 25 minutes.

Loosen cake from pan and cool before removing.

Melt chocolate pieces. Dip a fork in the melted chocolate and go back and
forth in a waving motion over cheesecake to make a line design. Chill.

Garnish with whipping cream and fresh raspberries.

42
Chocolate filled Thumbprint cookies
Makes about 4 dozen

12-oz pkg. chocolate chips


3 cups flour
1 cup butter
1 cup brown sugar
3 tsp vanilla
1/4 cup milk
2 Tbs. shortening
1/4 cup light
corn syrup
2 tsp vanilla
2 Tbs. water

Pre-heat
oven to 375.

In a large
bowl, blend
butter,
brown
sugar, and
vanilla. Stir
in flour, milk.
Shape in
teaspoon
size balls.
Place on un-
greased

43
Chocodiles
1 1/4 c Brown sugar; firmly packed
1/2 c Butter
1/2 c Shortening
1/3 c Peanut butter; crunchy
1 ts Vanilla
1 Egg
2 1/4 c Flour; all purpose
1/2 ts Salt

Topping:
1 c Chocolate chips; semisweet
1/2 c Peanut butter; crunchy
1 1/2 c Corn flakes, slightly crushe
Preheat oven to 350 degrees F.In large bowl, combine all cookie
ingredients except flour and salt; blend well. Stir in flour and salt;
mix well. Press dough into ungreased square cake pan. Bake 15 to
20 minutes till lightly golden brown. Cool slightly.

In medium saucepan, melt chocolate chips over low heat. Stir in 1/2
cup peanut butter and corn flakes. Spread over slightly cooled
base. Cool slightly and cut into bars.

44
Chocolate Brownie Drop Cookies
6 oz Unsweetened chocolate
1/2 c Unsalted butter
1 3/4 c Sugar
4 lg Eggs
1 ts Vanilla
1 1/4 c Flour
3/4 c White and dark chocolate chips
1/4 c Toasted ground pecans; (optional)

Preheat the oven to 350 degrees. Place the chocolate and butter in
a large metal bowl set over a pan of simmering water. When the
chocolate is just melted, remove from the heat. Add the sugar and
mix well. Add the eggs and vanilla and mix well. Add the flour, chips
and pecans, and mix well. Drop by large spoonfuls onto a well-
greased sheet pan. Bake 7 to 10 minutes, or just until the cookies
are set. Let cool on the pan at least 5 minutes, then remove.
Yield: 2 dozen large cookies

45
Chocolate Double Chocolate Cheesecake
Crust:
1 c Crushed chocolate wafers
3 tb Butter; melted

Filling
1 1/2 lb Cream cheese; softened
3/4 c Sugar
3 Eggs
1 ts Vanilla
3 Sq white chocolate; melted
3 Sq semi-sweet choc.; melted
2 tb Raspberry or orange liquer; (optional)

Glaze:
8 Sq semi-sweet chocolate
1/4 c Butter
2 ts Vegetable oil
Crust: Combine crumbs and butter; press onto bottom of a 9-in.
springform pan. Bake at 350 degrees F for 10 min.

Filling:
In a food processor blend cream cheese and sugar. Add eggs, one
at a time, mixing well after each addition. Add vanilla. Remove 1/2
of the batter to another bowl. Stir melted white chocolate and liquer
into this portion. To remaining batter, blend in melted dark choco-
late. Pour dark batter into crumb lined pan; spread evenly. Bake at
425 degrees F for 10 min; re-
duce heat to 250 degrees F and
bake for 30-35 min. longer or
until centre of cake is just barely
firm. Remove from oven and run
knif around sides; let cool com-
pletely before removing sides.
Glaze:: Melt chocolate with oil
and butter over hot water stirring
until smooth Place cake on rack
over waxed paper. Pour glaze
over entire cake. Bang rack sev-
eral times to smooth. Draw lines
along surface of glaze-spoon.

46
Candy Bark

Saltine crackers
1 c Brown sugar
1 1/4 Sticks butter
1 Bag chocolate chips

Heat sugar and butter to a boil.


Place foil on the bottom of a

baking
sheet . Arrange crackers edge
to edge on the baking sheet.
Pour
butter and sugar mixture over
crackers. Bake 15 minutes @
325º pour
chocolate chips over hot crack-
ers and spread the chocolate.
Let cool.
Break into pieces.

47
Chocolate Banana Smoothie
3 c Skim milk—or Silk (soy milk)
2 Bananas, large
1/2 t Vanilla extract
1/2 c Chocolate syrup

In a blender or food processor, combine 1-


1/2 c. milk, bananas vanilla and chocolate
syrup. Blend until smooth. Add remaining
milk and blend again. Serve immediately

48
COCO with a twist—design a world with cream

49
Chex and Chocolate Party Mix
9 c Your favorite chex brand cereals
2 c Shredded coconut optional
1 c Peanuts
1 c Packed light brown sugar
1/2 c (1 stick) butter
1/2 c Light corn syrup
1 ts Vanilla extract
1/2 ts Baking soda
12 oz Pkg (2 cup) semi-sweet chocolate
morsels
1 1/2 c Raisins

Preheat oven to 250


degrees. Combine
cereal, coconut and
peanuts in large,
small roasting pan. In
small saucepan over
medium heat, heat
brown sugar, butter
and corn syrup to
boiling, stirring. With-
out stirring, boil 5 min-
utes. Stir in vanilla
and baking soda.
Pour over cereal mix-
ture, stir until evenly
coated. Bake 1 hour,
stirring every 15 min-
utes. Cool, stirring
frequently. Stir in mor-
sels and raisins. Store
in airtight container.

50
Chocolate Pistachio Biscotti
1/4 c Unsalted butter
3/4 c Granulated sugar
3 md Eggs
3/4 ts Orange juice
2 1/4 c Unbleached organic flour
3/4 c Cocoa
1 3/4 tb Baking powder
3/4 ts Baking soda
3/4 c Pistachio nuts; chopped (raw or
toasted)
1/2 c Chocolate chips

Preheat oven to 350 degrees.

Cream butter and sugar on medium speed. Slow mixer and add
eggs and orange juice. With the mixer still on slow add the dry in-
gredients,
then the nuts
and choco-
late chips.

Shape into 1
log 1 inch
high and 4 to
5 inches
wide. Bake
for 30 min-
utes, until
firm. Let cool
and slice 1
12" thick Lay
pieces on
side and
bake an ad-
ditional 15
minutes, until
crisp. Store

51
Almond Joy Cookies
2 Squares
unsweetened
chocolate
1 cn Sweetened,
condensed milk
3 c Sweetened,
flaked coconut
1 ts Vanilla extract
pn Salt
Almonds for garnish

Heat in a double boiler, 1


can sweetened condensed
milk and 2 squares of
unsweetened chocolate,
until chocolate is melted.
Stir until mixture is smooth.
Pour over a bowl containing
3 cup of sweetened, flaked
coconut. Add 1 tsp of vanilla
extract and a pinch of salt.
Mix well until coconut is
completed coated. Drop on
a cookie sheet which is line
with parchment paper, by
tspfuls. Press a whole
almond into the top.
Bake at 350 degrees F. for
10 to 12 minutes. Check at
8 minutes, as bottoms of
cookies brown quickly.
Remove from oven, cool,
remove from pan.

52
Chocolate Oreo Dessert
1 lg Bag Oreo cookies
1/2 ga Peppermint ice cream;
softened
1 lg Can Hersheys syrup
1 ct Cool Whip; (Whipped top-
ping)

Crush cookies fine and pour in


bottom of 13" baking pan, re-
serving some for garnishing the
top. Spread softened ice cream
over the crushed cookies. On
top of this spread the can of
Hersheys syrup. Spread The
Cool Whip over the Hersheys
syrup. Sprinkle reserved cookie
crumbs over the top. Freeze
and keep frozen until ready to
serve.

53
Rocky Road Treats
2 c Semi-sweet chocolate chips
3 tb Butter or margarine
3 c Cocoa krispies
1 c Pecans; chopped
2 c Miniature marshmallows

Melt chocolate chips with


butter or margarine in top
of double boiler or micro-
wave. Stir in Cocoa
Krispies and chopped pe-
cans. Fold in marshmal-
lows. Press into foil-lined
9x13" pan. Chill 1 hour.
Remove pan and cut into
24-30 squares.

54
Chocolate Popcorn Bars
1 c Water
1/2 c Granulated sugar
1/3 c Corn syrup
3 Sq
5 c Popcorn -- popped
Unsweetened chocolate

Combine water, sugar, corn syrup, and chocolate in a sauce-


pan, and cook, stirring, until chocolate melts. Bring to a boil
gently until candy reaches 254 on a candy thermometer. Pour
candy over candy over warm popped corn in a big bowl. Stir
with a
spoon to
coat all the
corn. Butter
your hands
and working
fast, shape
the popcorn
into candy-
bar shapes
(long, round
or flat, as
you wish).
Wrap your
candy bars
in foil or
plastic
wrap.

55
Best Brownies
1/2 cup butter or margarine, melted
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup Hershey’s® Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)
Creamy Brownie Frosting

Heat oven to 350 degrees F. Grease a 9-inch square baking pan.

In bowl, stir together butter, sugar and vanilla extract. Add eggs;
with spoon, beat well.

In separate
bowl, stir to-
gether flour, co-
coa, baking
powder and salt;
gradually blend
into egg mixture.
Stir in nuts, if
desired. Spread
batter evenly in
prepared pan.
Bake 20 to 25
minutes or until
brownies begin
to pull away
from sides of
pan. Cool; frost
with Creamy
brownie Frost-
ing. Cut into
squares.

56
The tasty secret of the
cacao (kah KOW) tree
was discovered 2,000
years ago in the tropical
rainforests of the Ameri-
cas. The pods of this tree
contain seeds that can be
processed into chocolate.
The story of how choco-
late grew from a local
Mesoamerican beverage
into a global sweet en-
compasses many cultures
and continents.

The first people known to


have made chocolate
were the ancient cultures
of Mexico and Central
America. These people,
including the Maya and
Aztec, mixed ground ca-
cao seeds with various
seasonings to make a
spicy, frothy drink.

Later, the Spanish con-


quistadors brought the
seeds back home to
Spain, where new recipes
were created. Eventually,
and the drink’s popularity
spread throughout
Europe. Since then, new
technologies and innova-
tions have changed the
texture and taste of
chocolate, but it still re-
mains one of the world’s
favorite flavors.

57
Chocolate Bath Beads….??

58
59
Chocolate and Pecan Surprises
1 c Shortening; soft
2 c Brown sugar, firmly packed
2 Eggs
1 ts Vanilla
1 1/2 c Sifted all-purpose flour
1 ts Soda
1 ts Salt
3 c Quaker 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
cookie sheets,
about 2 inches
apart.

Bake in pre-
heated 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.

60
Chocolate Fudge Cupcakes
Chocolate Fudge Cupcakes:
2 1/4 c All Purpose Flour
1 t Baking Soda
1 t Baking Powder
1 t Salt
1/2 c Unsalted Butter, softened
1 1/2 c Sugar
1 t Vanilla
2 Eggs
1 c Sour Milk (See Note *)
1/3 c Hot Tap Water
1/2 c Unsweetened Cocoa Powder

Cocoa Butter Frosting:


1/2 c Butter, melted
1/2 c Unsweetened Cocoa
Powder
2 t Vanilla
3 c Confectioners' Sugar
3 T Milk

*Note: To make 1 cup of sour


milk, pour 2 tablespoons
vinegar into 1 cup measure.
Add milk to make 1 cup.

Preheat oven to 350 degrees. Place cupcake liners into cupcake tins. Pre-
pare Cupcakes: Sift flour, baking soda, baking powder and salt onto
waxed paper. Beat together butter, sugar and vanilla in large bowl until
light and fluffy. Add eggs; beat until well mixed. Mix in flour mixture alter-
nately with sour milk, beginning and ending with flour. Stir together hot
water and cocoa powder in small bowl until smooth. Stir into batter. Beat 2
minutes at medium speed, scraping down side of bowl as needed. Divide
batter into prepared cups, using about 1/4 cup for each. Bake in preheated
oven for about 22 to 25 minutes or until a toothpick inserted in the center
comes out clean. Remove cupcakes from tin and cool on wire racks, and
let cool to room temperature.

Prepare Cocoa Butter Frosting: Stir together the melted butter, cocoa and
vanilla in a medium size bowl. Add sugar and milk; stir until smooth, add-
ing additional milk if necessary. Spoon the frosting into pastry bag fitted
with a large star tip. Top each cupcake with a swirl of frosting.

61
Snoopy Snacks
1 Cup chocolate chips
1/2 cup peanut butter
6 cup Rice Krispies

Melt chocolate chips and peanut butter


in med. Saucepan. Remove from heat
and add cereal. Form cookie like balls with tablespoon place
on greased cookie sheet. Refrigerate for 10 min.

62
Dave’s Schweet Chocolate Cake

1 plus Cup Sugar (to taste)


1 Cup Flour
1 tsp Baking Soda
3 TBSP Cocoa
1/2 tsp. Salt

MIX
SEPERATELY

7 Tbsp. Veg. Oil


1 Cup COLD Black Coffee
1 Tbsp. White Vinegar
1 tsp. Vanilla

Add an egg if wanted.

Prep Pan

Mix Wet w/Dry.

Pour, 8 min. at 350.

Created by Dave, Northland


Gardens Manager,
summer of 2008.

63
Chocolate-Chip Mint Ice Cream
3 Eggs
3/4 c Sugar
1 pk Instant vanilla pudding mix (3-3/4oz)
1 cn Evaporated milk (13oz)
2 oz Semisweet chocolate
1/2 c Finely chopped butter mints
2 c Half and half

In a large bowl, beat eggs until blended. Gradually beat in sugar


until thick and lemon colored. Beat in vanilla pudding and evapo-
rated milk until blended. Microwave chocolate until melted or melt
over hot water. Stir constantly while slowly pouring hot melted
chocolate into egg mixture. Add chopped mints and half and half.
Cool to room temperature. Pour into ice cream canister. Freeze in
ice cream maker according to manufacturer's directions. Makes 2
quarts.

64
Chocolate Chocolate
1/2 c Milk or yogurt; (plain or vanilla)
1 tb Chocolate syrup
1/2 c Chocolate sorbet
1 tb Malted milk powder; (plain or chocolate)

Put into blender container. Blend smooth. Pour into a tall or


stemmed glass and serve with a straw and spoon.

65
Chocolate Caramel Pecan Cheesecake
1 1/4 c Graham cracker crumbs
14 oz Package caramels
1 c Chopped pecans, toasted
1/2 c Sugar
1 ts Vanilla extract
Pecan halves
1/4 c Butter or margarine, melted
5 oz Can evaporated milk
2 8 oz packages cream cheese,
2 Eggs
3/4 c Semisweet chocolate morsels,

Combine graham cracker crumbs and butter, stirring well. Press mixture
evenly onto bottom and 1 inch up sides of a 9-inch springform pan. Un-
wrap caramels; combine with milk and heat over low heat until caramels
are melted, stirring often. Pour over graham cracker crust; sprinkle
chopped pecans evenly over caramel layer and set aside. Beat cream
cheese at high speed until light and fluffy; gradually add sugar, mixing
well. Add eggs, one at a time, mixing well after each one. Stir in vanilla
and chocolate; beat until blended. Spoon over pecan layer. Bake at 350
degrees for 30 minutes. Remove from oven, and run knife around edge of
pan to release sides. Let cool to room temperature on a wire rack; cover
and chill at least 8 hours before serving. Top with pecan halves and serve.

66
Chocolate Turtle Cheesecake
2 c Vanilla Wafer Crumbs
14 oz Carmels ( 1 bag)
1 c Chopped Pecans, Toasted
1/2 c Sugar
2 Large Eggs
6 tb Margarine, Melted
5 oz (1 cn) Evaporated Milk
16 oz Cream Cheese, Softened
1 ts Vanilla
1/2 c Semi-sweet Chocolate Chips *Chocolate chips should be
melted.

Combine crumbs and margarine, press onto bottom and sides of 9-


inch spring- form pan. Bake at 350 degrees F., 10 minutes.
In 1 1/2-quart heavy saucepan, melt carmels with milk over low
heat, stirring frequently, until smooth. Pour over crust. Top with pe-
cans. Combine cream cheese, sugar and vanila, mixing at medium
speed on electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in chocolate, pour over pe-
cans. Bake at 350 degrees F., 40 minutes. Loosen cake from rim of
pan; cool before removing rim of pan. Chill. Garnish with whipped
cream, additional chopped nuts and maraschino cherries, if desired.

67
Chocolate Pizza
3 oz Refrigerated chocolate chip cookie dough
12 oz Semisweet chocolate chips
4 oz Walnuts
1 cn Coconut pecan frosting

Preheat oven to 360 F. Grease pizza pan. Press cookie dough


evenly around the pan. Bake 12-13 min. Remove the pan from
oven, distribute about 2/3 chocolate chips on the dough, return to
the over for a minute, Remove pan and spread melted chocolate
evenlfy on the dough.
Let cool a bit. Warm the icing for easy spreading. Spread evenly on
the top of the melted chocolate, leaving a boarder around the edge.
Sprinkle the rest of the chocolate chips and the walnut pieces on
top.
Let cool a bit before cutting into small pieces.

68
Chocolate Chip Shortbread
1 c Butter
1/2 c Brown sugar
1 ts Vanilla
2 c Flour
1 c Semisweet chocolate
chips

Mix butter, sugar, vanilla,


and flour into bowl until it
forms a ball. Add chocolate
chips and work into dough.
Roll into 1 inch balls. Place
on ungreased cookie sheet. Press with fork. Bake at 325 degree F.
oven for 10 to 15 minutes. Makes 5 dozen

69
Chocolate Chip Cookie Dough Ice Cream
2 c Milk
1 3/4 c Sugar
1/2 ts Salt
2 c Half & Half
1 tb Vanilla Extract
4 c Whipping Cream
1 ea Pillsbury Chocolate Chip Cookie Dough
(large size) or use homemade cookie dough

Take the chocolate cookie dough out of fridge and leave out till
needed. Scald milk until bubbles form around edge. Remove from
heat. Add sugar and salt. Stir until dissolved. Stir in half and half,
vanilla, and whipping cream. Cover and refrigerate 30 minutes.
Freeze as directed by your ice cream machine's instructions. Once
ice cream has been through the entire ice cream machine process
and is now a
chilled soft ice
cream, add the
chocolate chip
cookie dough. Just
break up the
dough as best you
can with your
hands and drop it
in small clusters
into the soft ice
cream. Try to mix it
around to ensure
that the cookie
dough is evenly
distributed
throughout the ice
cream. Put the ice
cream in the
freezer for several
hours until hard-
ened.

70
Best Oatmeal Chocolate Chip Cookies
3/4 c Butter; room temp.
1 c Brown Sugar
1/2 c White Sugar
1/4 c Water
1 Egg
1 ts Cinnamon
1 ts Vanilla
1 c Flour
1/2 ts Salt
1/2 ts Baking Soda
2 c Oatmeal
1 c Chocolate Chips
1 c Nuts; optional
1 c Raisins; optional

Preheat oven to
350°. Cream butter,
add brown and
white sugars, then
water, egg, cinna-
mon and vanilla.
Once well-mixed,
add flour, salt, bak-
ing soda and oat-
meal. Stir in choco-
late chips, raisins
and nuts. Bake on
greased cookie
sheet for 8 to 10
minutes, or until
golden brown.

71
Chocolate
Recipes with Photos from Dad
with Love
Christmas 2008

675 Luzerne Road


Queensbury, New York 12804

Phone: 518-542-0501– Judy


518-221-8095– Mark
Fax: 866-805-6867
E-mail: mal_jmcn@roadrunner.com

72

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