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Chocolate Recipes Cookbook Free Download

Chocolate Recipes Cookbook Free Download

 

William Gore

 

Copyright William Gore 2016

 

Published at Shakespir

 

Table of contents.

 

1. Recipes

 

Recipes

 

Black and White Chocolate Bars

 

1 lb Real white chocolate, melted

 

1 lb Chocolate chips; melted

 

3/4 c Evaporated milk

 

1/4 c margarine

 

1 ts Vanilla (or other extract)

 

1/2 c Toasted hazelnuts (or walnuts)

 

To ensure that the recipe will set up properly, do not use white baking confections that are not real white chocolate. The word

 

“cocoa” should appear in the ingredients. Line the inside of an 8” square baking pan with plastic wrap and set aside.

 

Toast nuts by placing on a cookie sheet and baking in pre-heated 350 degrees F. oven until skin begins to flake off. Remove skins by rubbing with a clean towel. Chop nuts with a knife, or pulse in a food processor.

 

Melt chocolate in a separate medium-sized bowls over double boilers.

 

Combine and melt the evaporated milk and GoldunuSoft margarine over medium heat. Remove from heat and reserve. Add half the milk and margarine mixture to the melted chocolate

 

chips. Mix well, pour into lined baking dish, an spread evenly. Refrigerate a few minutes.

 

Add balance of milk mixture to the melted white chocolate, then add the vanilla and mix until well blended.

 

Smoothly spread the mixture over the first layer and top with nuts. Refrigerate until firmly set (24 hrs.) and cut into bars. Store chilled. Caramel Filled Chocolate Bars

 

1 German Chocolate cake mix

 

3/4 c Margarine, melted

 

14 oz Bag caramels

 

2/3 c Evaporated milk, divided

 

1 c Chocolate chips

 

1 c Walnuts, chopped

 

Melt caramels and 1/3 cup evaporated milk over hot water or in microwave, stirring every thirty seconds. Keep warm. Mix the cake mix, margarine and 1/3 cup evaporated milk and beat well. Spread 1/2 the batter in a greased 9×13 inch pan. Bake for 6 minutes at 350 degrees. Cool about 2 minutes. Spread caramel mixture over baked layer and sprinkle with chocolate chips. Stir 1/2 cup nuts into remaining 1/2 of batter and drop by half teaspoonful over top. Sprinkle with remaining 1/2 cup nuts. Return to oven and bake for 18 minutes at 350 degrees. Cool in pan and cut into 1 1/2 inch squares.

 

Chewy Chocolate Orange Bars

 

2 c Cake flour

 

3/4 ts Baking powder

 

1/2 ts Salt

 

1 1/2 c Quick-cooking oats

 

1 c Dark-brown sugar, packed

 

2 Egg whites

 

Raisin Puree

 

3/4 c Chopped bittersweet chocolate

 

1/3 c Toasted walnuts, optional

 

1 tb Grated orange zest

 

Sift together flour, baking powder and salt into large bowl. Stir in oats and brown sugar. Beat egg whites lightly in another bowl. Stir in Raisin Puree. Stir into flour mixture along with chocolate, walnuts, and orange zest just until blended. Spoon in 9-inch-square baking pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 25 to 30 minutes. Cool. Cut into 24 bars. Chocolate Bars

 

2 c All-purpose flour;

 

1 c Sugar;

 

1/2 c Cocoa;

 

1 ts Baking soda;

 

Dry substitute equal to 1/3 cup sugar

 

1/2 ts Cinnamon;

 

1/2 ts Salt;

 

1 c Margarine (2 Sticks); at room temperature 2 lg Eggs;

 

2 ts Vanilla;

 

1/2 c Semisweet chocolate chips;

 

Place flour, sugar, cocoa, baking soda, dry sugar substitute, cinnamon, and salt in a mixer bowl and mix a low speed to blend well. Add margarine, eggs, vanilla and water, and mix at medium speed to blend well. Spread batter evenly in an 11” by 15” jelly roll pan that has been sprayed with pan spray or greased with margarine. Bake at 325 degrees for 20 to 25 minutes, or until bars pull away the sides of the pan and a cake tester comes out clean from the center. Place on wire rack and sprinkle chocolate chips evenly over the top of the hot bars. Mark four by eight and cool until chocolate has hardened. Cut as marked. (Might be a good idea to cut even more sugar out of this.)

 

Chocolate Candy Bar

 

1 Envelope SF Hot Cocoa Mix

 

2 tb Cold water

 

2 tb Golden raisins; or -

 

1 ts Peanut butter; or

 

1 ts Chopped nuts

 

In small bowl stir cocoa mix with water. Save envelope that mix came in. Stir in raisins or peanut butter or nuts. Spoon mixture back into cocoa envelope. Fold over top and let stand against wall in bottom of freezer for about 4 hours. When frozen peel off envelope and eat. Tastes like fudge.

 

Chocolate Caramel Nut Bars

 

14 oz Bag caramels, remove wrappers

 

5 oz Can evaporated milk

 

1 Box German chocolate cake mix with pudding 1/2 c Margarine, melted

 

1 1/2 c Walnuts, chopped

 

6 oz Semisweet chocolate chips

 

Melt caramels with 1/3 cup milk in the microwave. Stir until smooth. Combine remaining milk, mix and margarine. Mix well. Press half of cake mixture into the bottom of a greased 13 × 9 baking pan. Bake 350 degrees for 6 minutes. Sprinkle with 1 cup walnuts, chocolate pieces over the crust; top with caramel mixture spreading to the

 

edges of the pan. Top with teaspoonfuls of remaining cake mixture. Sprinkle with walnuts --press lightly into the top. Bake for 350 degrees for 20 minutes. Cool slightly; cut into bars. Chocolate Caramel Shortbread

 

1 1/2 c Butter, softened, divided

 

1/2 c Sifted icing sugar

 

1/4 ts Salt

 

1 1/4 c All purpose flour

 

1 cn Sweetened condensed milk

 

3 tb Corn syrup

 

1 ts Vanilla

 

3 Squares semi sweet chocolate, melted

 

Preheat oven to 350 degrees F. In large mixer bowl, beat 1 cup butter, sugar and salt until fluffy. Add flour, mix well. With floured finger, press evenly into greased 9 inch square pan. Bake 30-35 minutes or until lightly browned. Cool slightly. In 2 quart glass measure, with handle,in microwave oven, melt remaining 1/2 cup butter on high. for 1 minutes. Stir in sweetened condensed milk and corn syrup. Microwave on high for 6-8 minutes, stirring after each minute, or until mixture turns a light caramel color. Stir in vanilla. Spread over warm shortbread. Drizzle with chocolate. Chill until firm. Cut into bars. Store covered at room temperature. Makes 24 bars.

 

Chocolate Cheese Bars

 

1 Devil’s Food Cake Mix (with or without pudding in it) 8 oz Cream cheese, softened

 

1/3 c Oil

 

3 Eggs (divided use)

 

1/4 c Sugar

 

6 oz Semi-sweet chocolate chips

 

1/2 c Walnuts or pecans, chopped

 

Mix dry cake mix, 2 eggs, and 1/3 cup oil until crumbly; reserve 1 cup. Pat remaining mixture lightly in an ungreased 13×9×2 inch pan. Bake for 15 minutes at 350 degrees. Remove and sprinkle top with chocolate chips and walnuts.

 

Beat cream cheese, sugar and remaining egg until light and smooth. Spread over chocolate chips and walnuts. Sprinkle with reserved crumb mixture. Return to oven and bake for 15 minutes longer. Cool and cut into bars. Makes 16 servings. Chocolate Cherry Bars

 

1 pk Fudge cake mix

 

1 cn (21 oz.) cherry pie filling

 

1 ts Almond extract

 

2 Eggs; beaten

 

Frosting: 1 cup sugar 5 Tablespoons butter or margarine 1/3 cup milk 6 ounces semi-sweet chocolate chips

 

Preheat oven to 350. Grease and flour a 9×13 inch pan. Combine all ingredients for bars in a mixing bowl and stir by hand until mixed. Spread batter in prepared pan and bake 25-30 minutes. Be careful not to over-bake. Cool on rack.

 

To make frosting, combine sugar, butter and milk in small saucepan. Boil, stirring constantly, for 1 minute. Remove from heat, add chocolate pieces and stir until smooth. Pour over cooled bars. Chocolate Chip Bars

 

3/4 c Brown Sugar firmly packed

 

1/2 c Butter or margarine

 

1 Egg

 

1 1/4 c All-purpose flour

 

1/2 ts Baking soda

 

1/2 ts Salt

 

1 ts Vanilla

 

6 oz Chocolate pieces

 

1/2 c Chopped walnuts

 

Cream together sugar and butter. Beat in egg. Stir in dry ingredients; add vanilla and mix. Fold in chocolate and nuts. Spread in greased 15 × 10-inch pan (this will be a thin layer of batter). Bake in 375 degree oven 12 to 15 minutes. Cool slightly before cutting into 48 squares.

 

Chocolate Chip Cookie Bars

 

3/4 c Firmly packed brown sugar

 

1/2 c Sugar

 

1/2 c Margarine or butter,softened

 

1/2 c Shortening

 

1 1/2 ts Vanilla

 

1 Egg

 

1 3/4 c All purpose flour

 

1 ts Baking soda

 

1/2 ts Salt

 

1 c Semi-sweet chocolate chips

 

1/2 c Chopped nuts or shelled

 

Sunflower seeds (opt)

 

Heat oven to 375 degrees F. In large bowl, combine brown sugar, sugar, margarine and shortening; beat until light and fluffy. Add vanilla and egg; blend well. Stir in flour, baking soda, and salt; mix well. Stir in chocolate chips and nuts. Spread in ungreased 13 × 9inch pan. Bake for 15 to 25 minutes or until light golden brown.

 

Cool completely. Cut into bars.

 

Chocolate Chip Cranberry Cheese Bars 1 c Butter or margarine, (2 sticks or 1/2 LB) 1 c Brown sugar; packed

 

2 c Flour

 

1 1/2 c Rolled oats

 

2 ts Orange zest; grated

 

1 pk Semisweet chocolate chips, 12oz

 

1 c Cranberries; dried (4oz)

 

1 pk Cream cheese; (8oz)

 

1 1/4 c Sweetened condensed milk, (1 can at 14oz) Beat butter and brown sugar in large bowl until creamy; beat in flour, oats and orange peel until crumbly. Stir in chocolate chips and cranberries; reserve 2 cups mixture. Press remaining mixture onto bottom of greased 13-by-9-inch baking pan. Bake at 350 degrees 15 minutes.

 

Beat cream cheese in small bowl until smooth. Gradually beat in sweetened condensed milk. Pour over hot crust; sprinkle with reserved oat mixture. Return to oven and bake 25 to 30 minutes or until center is set. Cool in pan on wire rack. Makes about 3 dozen.

 

Chocolate Chip Nut Bars

 

1/2 c Margarine

 

2 c Brown sugar, packed

 

1 ts Vanilla

 

2 Eggs

 

1 1/2 c Flour

 

2 ts Baking powder

 

1 ts Salt

 

1 c Chipits

 

1 c Nuts

 

Melt margarine in large pot. Remove from heat and add sugar and vanilla. Stir well. Add eggs, one at a time. Stir together flour, baking powder, and salt. Add to pan and mix well. Spread in pan 9×13. Sprinkle with nuts and chipits over surface and press down lightly. Bake at 350 for 35-40 minutes. Cool and cut into bars. Chocolate Crunch Bars

 

1/2 c Honey

 

1/3 c Margarine

 

1/4 c Cocoa Powder, Sweetened --1 c Granola 1 c Dry Milk

 

Blend together everything except the granola to a stiff dough. Knead in the granola, or roll the shaped bars in granola.

 

  • Carob powder may be used also.

 

Chocolate Delight Bars

 

1/2 c Margarine --softened

 

1 Egg yolk

 

2 tb Water

 

1 1/4 c Flour

 

1 ts Sugar

 

1 ts Baking powder

 

12 oz Chocolate chips

 

3/4 c Sugar

 

2 Eggs

 

6 tb Margarine --melted

 

2 ts Vanilla

 

1 c 2c nuts --chopped fine

 

Combine the first six ingredients and mix till smooth. Mixture will be very stiff. Press into a greased 9”×13” pan. Bake 10 minutes at 350 degrees F. Remove from oven and sprinkle with chocolate chips. Return to oven for 1 minute. Spread melted chips over the crust. Beat eggs till thick, then beat in sugar. Stir in melted margarine, vanilla and nuts. Spread over chocolate. Bake 30-35 minutes at 350 degrees F. Cut into 48 squares when cool.

 

Chocolate Fudge Bars

 

1 Stick Butter

 

2 oz Unsweetened Baking Chocolate Squares

 

1 c Sugar

 

2 Eggs

 

1 c Flour

 

1/2 ts Salt

 

1/2 ts Baking Soda

 

1/2 ts Vanilla Or Peppermint Extract

 

1 c Chocolate Chips

 

Glaze

 

1 c Powdered Sugar

 

1 tb Milk --or more

 

1/2 ts Peppermint Extract

 

Melt the butter and the unsweetened chocolate. When the bowl is cool, add the sugar, beat in the eggs, mix in the flour, the salt, and the baking soda. Add the vanilla. Spread into a greased jellyroll pan.

 

Sprinkle with the chocolate chips, and bake at 350 F for 8 minutes or so.

 

Glaze: Mix up the ingredients. It should be like a glaze that will

 

pour, thickly. Add a couple of drops of food coloring if desired. When the cookies come out of the oven, spread the glaze. Cool slightly, and cut while still warm.

 

Chocolate Maple Nut Bars

 

1 1/2 c Flour; unsifted

 

2/3 c Sugar

 

1/2 ts Salt

 

3/4 c Margarine or butter; cold

 

2 Eggs

 

14 oz Sweetened condensed milk

 

1 1/2 ts Maple flavoring

 

2 c Nuts; chopped

 

1 c Semi-sweet chocolate chips

 

Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar and salt; cut in margarine until crumbly. stir in 1 beaten egg. Press evenly in a 9×13” pan. Bake for 25 minutes. Meanwhile, in medium bowl, beat sweetened condensed milk, remaining egg and flavoring; stir in nuts. Sprinkle chocolate chips evenly over the prepared crust. Top with the nut mixture. Bake for 25 minutes more or until lightly brown. Cool. Cut into bars. Store tightly covered at room temperature. Makes 24 – 36 bars.

 

Chocolate Marshmallow Bars

 

2 oz Unsweetened chocolate

 

1/2 c Butter

 

1 c Sugar

 

2 Eggs

 

1/2 c Flour

 

1 ts Vanilla

 

1 c Chopped pecans

 

16 Large marshmallows

 

Preheat oven to 350 degrees F. Grease an 11 1/2 × 7 baking pan. Melt chocolate and butter in top of double boiler over hot water. Set aside.

 

Cream sugar and eggs until light and fluffy. Add flour. Beat. Add melted chocolate and butter. Beat well. Mix in vanilla and pecans. Pour into prepared pan. Bake 18 minutes. Remove from oven and cover with marshmallows. Return to oven and bake until marshmallows are lightly browned.

 

Cool slightly and cut into bars.

 

Chocolate Meringue Bars

 

1/2 c Margarine

 

1/2 c Sugar

 

1/2 c Brown sugar

 

2 Eggs --separated

 

1 ts Vanilla

 

2 ts Baking powder

 

1 ts Baking soda

 

1/2 ts Salt

 

3 tb Milk --or water

 

6 oz Chocolate chips

 

1 c Brown sugar

 

1/2 ts Vanilla

 

1/2 c Nuts --, optional

 

Beat margarine, sugars, egg yolks, and 1 tsp. vanilla. Mix dry ingredients, and add with milk. Spread in 9”×13” pan. Sprinkle with chocolate chips. Beat egg whites to soft peaks, beat in brown sugar and vanilla. Fold in nuts. Spread carefully over chips. Bake 30-35 min. at 325 degrees F.

 

Chocolate Pecan Cheesecake Bars

 

Crust:

 

1 pk Chocolate cake mix

 

1/2 c Butter or margarine --Softened

 

1 Egg

 

1/2 c Pecans --chopped

 

Filling:

 

8 oz Cream cheese --softened

 

14 oz Sweetened condensed milk

 

1 ts Vanilla

 

1 Egg

 

Heat oven to 350. Grease 13 × 9 pan. In large bowl, combine cake mix, margarine and egg; mix at low speed until combined. Stir in pecans. Reserve 1 cup for topping; set aside. Press remaining mixture evenly in bottom of greased pan. Beat cream cheese in medium bowl until fluffy. Add remaining filling ingredients and beat at medium speed until smooth. Pour over crust; sprinkle with reserved topping. Bake at 350 for 35 to 40 minutes. Cool completely. Cut into bars. Store in refrigerator. Chocolate Raisin Bars

 

1 3/4 c All-purpose flour

 

1 pn Salt

 

8 ts Potato flour

 

3/4 c Butter

 

1/3 c Raisins; chopped

 

8 oz Semisweet chocolate pieces

 

1/4 c Vanilla sugar

 

Preheat oven to 350 F (175 C). Sift all-purpose flour, salt, potato

 

flour and vanilla sugar into a medium-size bowl. Cut in butter until mixture forms coarse crumbs; mix in raisins. Mix together to form a soft dough. Roll out dough on a floured surface to a rectangle slightly smaller than an 11” × 7” baking pan. Place rolled-out dough in pan; press to fit. Smooth top; prick well. Bake about 25 minutes or until very lightly browned. Cool a few minutes. Using a sharp knife, mark through surface of mixture with lines to use as a guide for cutting. Let cool in pan. Cut mixture in 20 squares; remove from pan. Place chocolate in a small bowl over a pan of gently simmering water; stir until melted and smooth. Line a baking sheet with foil. Dip bars in chocolate, coating evenly; lift out with a fork and tap gently on side of bowl to remove excess chocolate. Place on foil. Place baking sheet in a cool place until chocolate sets. If desired, any remaining chocolate can be piped over bars for decoration. Chocolate Raspberry Bars

 

1 1/2 c Rolled oats

 

1/2 c Unbleached flour

 

1/2 c Almonds, ground

 

pn Salt

 

1 ts Ground cinnamon

 

1/3 c Tiny semi-sweet chocolate chips

 

2 Eggs

 

1/2 c Maple syrup

 

1/2 c All-fruit raspberry jam

 

In a medium bowl, combine the oats, flour, almonds, salt, cinnamon and chocolate chips.

 

Combine the eggs and maple syrup in a small bowl and whisk until very well combined. Pour into the oat mixture and combine well. About halfway through the mixing it will become much easier if you use your hands.

 

Scoop half of the dough into the bottom of a 9-inch glass pie dish and smooth it out, going up the side a little bit, to make a smooth layer. If the dough is too sticky to work with, wet your hands and use them to press it in.

 

Spread the jam evenly over the dough in the pie dish. Then use your hands to very gently distribute the remaining dough over the the jam. In some places the jam might squish up over the top of this new layer of dough, but that is OK.

 

Microcook, uncovered, at full power (100%) until the dough feels dry to the touch, about 5 minutes. The raspberry jam will be bubbly and very runny, but let it cool completely before cutting into bars and it will be fine.

 

Makes 12 bars.

 

Chocolate Walnut Bars

 

Crust:

 

1 1/2 c Flour 1/2 c Margarine 1/4 c Brown sugar 3/4 c Corn syrup 2 tb Margarine; melted 1 ts Vanilla 12 oz Chocolate chips Filling:

 

3 Eggs 3/4 c Sugar 1 1/2 c Walnuts; chopped For crust, beat flour, margarine and brown sugar in small mixer bowl until crumbly. Press into greased 13 × 9 pan. Bake in preheated 350 oven for 12 to 15 minutes. For filling, beat eggs, sugar, corn syrup, margarine and vanilla in medium bowl with wire whisk. Stir in morsels and walnuts. Pour over crust. Bake in preheated oven for 25 to 30 minutes or until set. Chill for a few minutes before cutting.

 

Chocolaty Poppers

 

1/2 c Land O’Lakes Butter

 

10 1/2 oz Marshmallows, miniature

 

2 oz Semi sweet chocolate

 

1 c All purpose flour

 

1 ts Vanilla extract

 

1 c Salted peanuts

 

6 c Popcorn

 

Combine butter, marshmallows and chocolate in a 2 quart saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat. Gradually add flour and salt, mixing well. Stir in vanilla and peanuts. Pour over popcorn, mixing well. Press into well greased 13×9 inch pan. Bake at 350 degrees for 10 to 12 minutes. Cool; cut into bars. Dust with confectioners sugar, if desired.

 

Congo Bars

 

2 3/4 c Unbleached All-Purpose Flour

 

2 1/2 ts Baking Powder

 

1/2 ts Salt

 

3 lg Eggs

 

2 c Brown Sugar, Firmly Packed

 

1 ts Vanilla

 

2/3 c Vegetable Oil

 

6 oz Chocolate Chips, 1 Cup

 

Sift the flour, baking powder and salt together, blending well. In a separate bowl, beat the eggs. Add the sugar, vanilla and oil. Stir in the dry ingredients, then add the chocolate chips. Spread on a greased jelly-roll pan and bake for 15 to 20 minutes in a preheated 350 Degree F. oven. Cool slightly before cutting. Crunchy Chocolate Peanut Butter Bars

 

1/2 c Light corn syrup

 

1/3 c Brown sugar, packed

 

1 c Peanut butter

 

3 c Rice cereal

 

1 c Semi-sweet chocolate pieces

 

2 ts Vanilla

 

In a 2 quart saucepan, combine corn syrup and brown sugar,. Cook and stir till mixture comes to a full boil. Stir in peanut butter. Remove from heat. Stir in cereal, chocolate pieces and vanilla. Stir in cereal, chocolate pieces and vanilla. Press into an ungreased 9×9×2 inch pan. Chill 1 hour. Cut into bars. Deluxe Chocolate Marshmallow Bars

 

3/4 c Butter or margarine

 

1 1/2 c Sugar

 

3 Eggs

 

1 ts Vanilla extract

 

1 1/3 c All-purpose flour

 

1/2 ts Baking powder

 

1/2 ts Salt

 

3 tb Baking cocoa

 

1/2 c Chopped nuts, optional

 

4 c Miniature marshmallows

 

Topping:

 

1 1/3 c Chocolate chips (8 oz.)

 

3 tb Butter or margarine

 

1 c Peanut butter

 

2 c Crisp rice cereal

 

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts if desired. Spread in a greased jelly roll pan. Bake at 350 for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.

 

For topping, combine chocolate chips, butter and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat, stir in cereal. Spread over bars. Chill.

 

Easy Chocolate Chip Layer Bars

 

1 Stick butter or margarine

 

1 1/2 c Graham cracker crumbs

 

1 c Flaked coconut (opt)

 

12 oz Semi sweet chocolate morsels

 

14 oz Can sweetened condensed milk

 

1 c Chopped pecans

 

Preheat oven to 350 degrees. Melt butter in oven in 13×9 inch baking pan. Remove from oven. Sprinkle crumbs over butter. Sprinkle with coconut and morsels. Pour sweetened condensed milk evenly over mixture. Top with pecans; press down. Bake for 22 – 27 minutes or until golden brown around edges. Cool completely in pan on rack.

 

Fundy Mud Bars

 

1 c Margarine

 

2 c Sugar

 

4 Eggs

 

1 1/2 c All purpose flour

 

1/3 c Cocoa

 

1 c Chopped walnuts

 

3 c Miniature Marshmallows

 

1/2 c Margarine

 

4 c Icing sugar

 

1/3 c Cocoa

 

1/2 c Evaporated milk

 

Cream margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift cocoa and flour together, beat in gradually. Stir in walnuts. Spoon batter into a greased 9 ×13 inch pan. Bake at 350 degrees F oven for 30 – 35 minutes. Immediately sprinkle top of cake with marshmallows. Return to oven for 3 – 5 minutes until marshmallows are slightly puffed. Cool 30 minutes. For icing, cream margarine. Combine icing sugar and cocoa, and beat in alternately with milk. Beat until icing is light and fluffy. Spread over marshmallow layer. Chill to serve – cut in bars. Oatmeal Chocolate Chip Bars

 

1 1/2 c Brown sugar, packed

 

1 c Shortening

 

2 tb Molasses

 

2 ts Vanilla

 

2 Whole egg

 

3 c Rolled oats

 

1 c Flour

 

1 ts Baking soda

 

1 ts Salt

 

3/4 c Nuts --chopped

 

12 oz Semisweet chocolate chips

 

Preheat oven to 350 degrees. Grease 15 × 10 or 13 × 9 inch pan. In large bowl, beat brown sugar and shortening until light and fluffy. Add molasses, vanilla, and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in oats, flour, baking soda and salt;

 

blend well. Stir in nuts and chocolate chips. Spread in prepared pan. Bake at 350 degrees for 20 to 25 minutes or until light golden brown and center is set. Cool slightly; cut into bars. Serve warm or cool. 48 bars.

 

Peanut Butter Bars

 

3/4 c Butter

 

2 c Peanut butter

 

1 1/2 c Crushed graham crackers

 

1 lb Powdered sugar

 

6 oz Chocolate chips

 

1 tb Crisco oil

 

Mix first 4 ingredients – knead until smooth. Press into 9 × 13” pan. Melt chocolate chips in saucepan with oil. Spread over mixture in pan. Chill 1 hour & cut into bars.

 

Reese’s Bars

 

1 c Melted butter

 

2 3/4 c Icing sugar

 

1 c Peanut butter

 

2 1/2 c Graham wafer crumbs

 

12 oz Chocolate chips

 

Mix together first four and press into an ungreased 9 × 13 pan. Melt the chocolate chips and pour over the peanut butter mixture. Let cool slightly and then cut into bars before the chocolate hardens completely.

 

Scrumptious Chocolate Layer Bars

 

Filling:

 

12 oz Chocolate chips

 

5 oz Can evaporated milk

 

8 oz Cream cheese

 

1/2 ts Almond extract

 

Crust:

 

3 c Flour

 

1 c Butter, softened

 

2 Eggs

 

1 ts Baking powder

 

1/2 ts Almond extract

 

Mix chocolate chips, cream cheese and evaporated milk in a saucepan. Cook over low heat, stirring constantly, until mixture is smooth. Remove from heat and stir in 1/2 tsp. almond extract. Mix well;set aside. Combine remaining ingredients. Blend well until mixture resembles coarse crumbs. Press 1/2 crumbs (not too hard) in greased 9 × 13 pan. Spread with chocolate mixture. Sprinkle

 

remaining 1/2 of crumbs over filling. Bake at 375 degrees F for 3540 minutes or until golden brown. Cool and cut into bars. Makes approx. 36 bars.

 

Snicker Bars

 

11 1/2 oz Milk chocolate chips

 

2 tb Shortening

 

30 Vanilla caramels

 

2 tb Water

 

1 c Chopped peanuts

 

Melt chips and shortening in microwave. Stir until smooth. Pour 1/2 of chocolate mixture into 8” foil lined pan. Refrigerate until firm (about 15 minutes). Put caramels, butter and water in bowl and heat in microwave. Stir until smooth. Blend in nuts. Pour over first chocolate mixture; refrigerate until tacky (about 15 minutes). Reheat remaining chocolate. if necessary, pour over top, chill, cut and enjoy.

 

Thin Fudgy Chocolate Strippers

 

1 1/2 c All-purpose flour

 

1/3 Cap unsweetened cocoa

 

1/2 ts Baking soda

 

1/4 ts Salt

 

1 c Sugar

 

3 tb Stick margarine, softened

 

1 ts Instant espresso granules Or 2 ts Instant coffee granules 1 ts Vanilla extract

 

1 (2 1/2-ounce) jar prune baby food

 

1 lg Egg

 

Nonstick cooking spray

 

1 (1-oz) square semisweet chocolate, chopped 1 (1-oz) square white baking chocolate, chopped Preheat oven 350 F. Mix flour, cocoa, baking soda and salt in bowl; stir well. Combine sugar, margarine, espresso, vanilla, baby food and egg in large bowl. Beat at high speed with mixer for 2 minutes; stir in dry ingredients (dough will be thick). Spoon dough into 15xlO-inch jellyroll pan coated with cooking spray. Bake 13 minutes. (Do not overcook.) Cool completely in pan. Cut into 36 bars. Place bars on wax paper. Place semisweet chocolate in heavy duty zip-top plastic bag; place white chocolate in a heavy-duty Tiptop plastic bag. Microwave both bags at Medium-Low (30 percent power) for 1 minute or until chocolate melts. Knead bags until smooth. Snip a tiny hole in corner of each bag; drizzle chocolates over bars. Allow drizzle on bars to cool, before eating. Makes 3 dozen. Note: Can be made ahead of time, and stored in airtight container. Drizzle chocolates onto bars on the day you wish to serve

 

them.

 

Biscotti

 

Chocolate Almond Biscotti

 

1/2 c Butter or margarine softened

 

1 1/4 c Sugar

 

2 Eggs

 

1 ts Almond extract

 

2 1/4 c All-purpose flour

 

1/4 c Hershey's Cocoa -OR-European Style Cocoa 1 ts Baking powder

 

1/4 ts Salt

 

1 c Sliced almonds

 

Additional sliced almonds (optional)

 

Chocolate Glaze:

 

1 c Hershey’s Semi-Sweet Chips

 

1 tb Shortening*

 

White Glaze:

 

1/4 c Premier White Chips (Hershey’s)

 

1 ts Shortening

 

  • Heat oven to 350 degrees F. In large bowl, beat butter and sugar until well blended. Add eggs and almond extract; beat until smooth. Stir together flour, cocoa, baking powder and salt; blend into butter mixture, beating until smooth. (Dough will be thick.) Using wooden spoon, work almonds into dough. Divide dough in half. With lightly floured hands, shape each half into rectangular log about 2 inches in diameter and 11 inches long; place on large ungr eased cookie sheet, at least 2 inches apart. Bake 30 minutes or until logs are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife and sawing motion, cut logs into 1/2-inch diagonal slices. Discard end pieces. Arrange slices, cut sides down, close together on cookie sheet. Bake 8 to 9 minutes. Turn each slice over; bake an additional 8 to 9 minutes. Remove from oven; cool on cookie sheet on wire rack. Dip end of each biscotti in Chocolate Glaze or drizzle glaze over entire cookie. Drizzle White Glaze over chocolate glaze. Garnish with additional almonds, if desired. About 2-1/2 dozen cookies.

 

Chocolate Glaze: In small microwave-safe bowl, place 1 cup Hershey’s Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 1 to 1-1/2 minutes or until smooth when stirred. About 1 cup glaze. White Glaze: In small microwave-safe bowl, place 1/4 cup Hershey’s Premier White Chips and 1 teaspoon shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. About 1/4 cup glaze. Chocolate Biscotti

 

4 oz Unsweetened chocolate

 

1/2 c Butter

 

1/2 ts Vanilla extract

 

3 lg Eggs

 

1 1/4 c Sugar

 

3 c All-purpose flour

 

1/2 ts Baking powder

 

1 c Hazelnuts or walnuts; chop

 

1 Egg white; lightly beaten

 

Melt chocolate and butter in a heavy saucepan over low heat. Beat eggs at medium speed with an electric mixer until frothy; gradually add sugar, beating until thick and pale (about 5 minutes). Add chocolate mixture, stirring until blended. Combine flour and baking powder; stir into chocolate mixture. Stir in nuts. Flour hands, and form dough into a 13” log. Place on a lightly greased baking sheet. Brush with egg white. Bake at 350F for 45 minutes; cool on a wire rack. Cut log with a serrated knife crosswise into 24 (1/2-inch) slices, and place on an ungreased cookie sheet. Bake at 350F for 10 minutes on each side. Remove to wire racks to cool. Chocolate Peanut Biscotti

 

2 1/4 c All-Purpose Flour

 

2 1/4 ts Baking powder

 

1/3 c Butter, room temperature

 

2/3 c Granulated sugar

 

3 lg Eggs, room temperature

 

1/2 c (3 oz) semisweet-chocolate chips, melted 1 ts Vanilla extract

 

3/4 c Unsalted dry roasted peanuts, chopped 1/2 c Mini-size M&M’s candies

 

White from 1 lg egg

 

Mix flour and baking powder.

 

Beat butter and sugar in a large bowl with electric mixer until blended. Beat in eggs, then melted chocolate and vanilla. Stir in flour mixture, peanuts and mini-size candies. Divide dough in half (2 cups per half). Wrap in plastic wrap and refrigerate 3 hours or until firm enough to handle. Heat oven to 350 degrees F. Lightly grease one large cookie sheet. With a fork, lightly beat egg white in a small bowl. Put both pieces off dough on cookie sheet, about 4 inches apart. With floured hands, shape into 14×1 1/2-inch logs. Brush with egg white.

 

Bake 25 to 30 minutes until firm when pressed in center. (Tops may crack slightly.) Remove cookie sheet from oven to a wire rack. (Leave oven on.) Let logs cool 10 minutes, then slide them onto a cutting board. With a large serrated knife, cut each log diagonally in

 

30 slices.

 

Lay slices on ungreased cookie sheets. Bake 8 to 10 minutes longer, turning once, until dry and lightly toasted. Cool completely on cookie sheets on wire rack. Store airtight up to 1 month or freeze. Prep: 20 min. Chill: 3 hr. Bake: 40 min.

 

Chocolate Vanilla Chip Biscotti

 

2 1/2 c All-purpose flour

 

1/3 c Unsweetened cocoa powder

 

3 ts Baking powder

 

1/2 c Sugar

 

1/2 c Brown sugar; packed

 

1/4 c Margarine or butter; softened

 

3 Eggs

 

1 c White vanilla chips

 

Heat oven to 350 degrees F Spray 1 large or 2 small cookie sheets with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In med bowl, combine flour, cocoa and baking powder; mix well. In large bowl, combine sugar, brown sugar and margarine; beat well. Add flour mixture; mix well. Stir in white vanilla chops. With spray coated hands, firmly shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long. Bake at 350 degrees F for 22-28 min or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on wire racks; cool 5 min. Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on cookie sheet. Bake at 350 degrees F for 6-8 min or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks. Store tightly covered.

 

Chocolate Walnut Biscotti

 

2 c Walnut Halves (about 8 oz)

 

3 oz Unsweetened chocolate

 

5 tb Unsalted butter plus

 

1 ts Unsalted butter

 

2 c Flour

 

2 ts Baking powder

 

3 Eggs

 

1 c Sugar

 

1 ts Grated orange zest

 

Preheat oven to 350 degrees. Place the walnuts on a cookie sheet and toast until golden brown, about 10 minutes. Let cool and then chop coarsely. In a double boiler over simmering water, melt the

 

chocolate and butter together. Remove from the heat and stir until smooth. Let cool for 10 minutes.

 

Sift together the flour and baking powder. In a large bowl, beat the eggs lightly. Gradually beat in the sugar. Add the orange zest. Stir in the cooled chocolate until blended. Stir in the flour and baking powder until incorporated. Fold in the chopped walnuts. Divide the dough in half, wrap in plastic wrap and refrigerate at least 1 hour or overnight.

 

Butter a large cookie sheet and preheat the oven to 350 degrees. Shape each half of the dough into a 14 × 2-1/2-inch log. Place about 4 inches apart on the prepared pan. Smooth the tops and sides with a rubber spatula. Bake for 40-45 minutes, or until the logs are firm when pressed in the center. Remove the baking sheet from the oven. Do not turn off the oven.

 

Slide the logs onto a cutting board. With a large knife, cut each log diagonally into 1/2-inch slices. Stand the slices upright on edge on the prepared cookie sheet. Return to the oven and bake for 15 minutes longer, or until crisp. Transfer to wire racks to cool completely.

 

Chocolate-Chip Biscotti

 

1 1/4 c All-purpose flour

 

1/2 c Semisweet chocolate chips – Mini-morsels 1/3 c Sugar

 

3/4 ts Baking powder

 

1 tb Water

 

1 ts Vanilla extract

 

1 Egg

 

1 Egg white

 

Vegetable cooking spray

 

Combine first 4 ingredients in a large bowl. Combine water and next 3 ingredients; add to flour mixture, stirring until well-blended (dough will be dry.)

 

Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16 inch long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1 inch thickness.

 

Bake at 350F for 25 minutes. Remove roll from baking sheet to wire rack, and let cool 10 minutes. Cut roll diagonally into 24 (1/2 inch) slices, and place, cut sides down, on baking sheet. Reduce oven temp. to 325F, and bake 10 more minutes. Turn cookies over and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool.) Remove from baking sheet; let cool completely on wire rack. Yield: 2 dozen (serving size: 1 cookie.) Bread

 

American Chocolate Bread

 

1 1/2 c All-purpose flour or bread flour

 

1 c Warm water (105 – 115 F)

 

2 Envelopes dry yeast

 

2 tb Honey

 

Dough:

 

1 c Lukewarm milk (95 F)

 

3 tb Butter, melted

 

4 To 5 cups all-purpose flour or bread flour 8 oz Semisweet chocolate, coarsely chopped 1 Egg beaten with 2 Tbs whipping cream (glaze) Sugar

 

Makes 8 small loaves

 

Sponge:

 

For sponge: Whisk flour, water, yeast and honey in large bowl until smooth. cover with plastic. Let stand in warm draft-free area 1 hour.

 

For dough: Stir down sponge, using wooden spoon. Blend in milk, butter and salt. Mix in enough flour 1/2 cup at a time to form soft dough. Knead on floured surface until smooth and no longer sticky, adding more flour if necessary, about 10 minutes. Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic. Let rise in warm draft-free area until doubled, about 1 1/4 hours.

 

Grease eight 2 1/2 × 4 1/2-inch loaf pans. Gently knead dough on lightly floured surface until deflated. Pat out to 3/4 inch-thick rectangle. Cut into 8 even pieces. Pat each out into 4×7-inch rectangle. Spread 1 ounce chocolate on short end of each. Roll up jelly roll fashion. Pinch seam and ends to seal. Arrange seam side down in prepared pans. Cover with kitchen towel. Let rise for 15 minutes to lighten.

 

Preheat oven to 375 degrees F. Brush loaves with egg glaze and sprinkle with sugar. Bake until light brown and loaves sound hollow when tapped on bottom, about 30 minutes. Immediately remove from pans. Cool on racks 10 minutes. Serve loaves hot. Banana Chocolate Chip Bread

 

1/2 c Milk

 

1/2 c Very ripe bananas; mashed

 

1 lg Egg

 

1 tb Butter or margarine

 

1 ts Salt

 

3 c Bread flour

 

1/3 c Semi sweet chocolate pieces

 

2 ts Bread machine yeast

 

Add ingredients in order given, adding mashed bananas with milk

 

and chocolate with flour. Basic/white bread cycle. Light color setting.

 

Banana Nut Chocolate Chip Bread

 

1/3 c Butter or margarine, softened

 

3/4 c Sugar

 

1 ea Egg

 

1 c Mashed banana

 

2 c All purpose flour

 

2 1/2 ts Baking powder

 

1/4 ts Baking soda

 

1/2 ts Salt

 

1 c Chopped pecans (or walnuts)

 

1/2 c Chocolate chips (or more if desired

 

1/2 c Buttermilk

 

Preheat oven to 350 degrees F. Cream butter and sugar. Mix in egg and banana. Stir together flour, baking powder, baking soda, salt, nuts and chocolate chips. Add this mixture to creamed mixture alternately with buttermilk. Stir until just blended. Pour batter into a greased and floured loaf pan (9 × 5 × 3 inches). Bake for 65 minutes, or until bread tests done. Cool in pan for about 5 minutes, then turn out on a wire rack. Makes 1 loaf. Barley Bread

 

1 c Plus 2 tbsp water [80 degrees F.]

 

2 tb Honey

 

2 c All purpose flour

 

1 c Whole wheat flour

 

1/2 c Barley flour

 

1 ts Salt

 

2 ts Cocoa

 

1 ts Instant coffee

 

1 tb Butter

 

2 ts Active dry yeast

 

Add water and honey to the pan. Add flours, salt, cocoa and coffee to the pan. Tap pan to settle the ingredients and level ingredients with your fingers or a spatula. Place a piece of butter in each corner of the pan. Make a small well in the flour and add the yeast. Program for whole wheat and a dark crust.

 

Chocolate Apple Bread

 

Topping:

 

1 tb Sugar

 

1/2 ts Cinnamon

 

1/2 c Chopped walnuts or pecans

 

Bread:

 

4 c All-purpose flour

 

1 ts Salt

 

1 ts Baking powder

 

1 ts Baking soda

 

1 ts Cinnamon

 

1/2 ts Nutmeg

 

1 c Butter,softened

 

2 c Sugar

 

4 Eggs

 

2 ts Vanilla extract

 

1/4 c Buttermilk

 

3 c Coarsely chopped apples

 

1 c Chopped walnuts

 

12 oz Semi-sweet chocolate chips

 

Topping: In cup, combine sugar, cinnamon and walnuts; set aside. Bread: Preheat oven to 350 degrees F. Grease two 9×5×3” loaf pans. In small bowl, combine flour, salt, baking powder, baking soda, cinnamon and nutmeg; set aside. In large bowl, beat butter and sugar until creamy. Add eggs and vanilla extract; mix well. Gradually beat in flour mixture alternately with buttermilk. Stir in apples, walnuts, and chocolate chips. Pour into prepared pans. Sprinkle with topping. 3. bake 50-60 minutes until cake tester inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely. Makes 2 loaves.

 

Chocolate Banana Bread

 

1 c Bananas; mashed

 

1 1/2 Eggs

 

3 tb Butter

 

1 1/2 ts Vanilla extract

 

1/4 ts Salt

 

1/2 ts Cinnamon

 

1 1/2 tb Unsweetened cocoa

 

3 tb Sugar

 

3 c Bread flour

 

2 ts Yeast

 

3 tb Chopped walnuts; optional

 

As with any bread which derives liquid from the fruit, watch the dough and add milk or water, if necessary, one Tablespoon at a time, until a nice round ball of dough is formed. Chocolate Bunny Bread

 

3 1/4 -3 3/4 cups all-purpose flour

 

2/3 c Sugar

 

1/3 c Unsweetened coca powder

 

2 pk Rapid rise yeast

 

3/4 ts Salt

 

2/3 c Milk

 

1/4 c Water

 

1/4 c Butter/margarine

 

1 Egg

 

1 tb Pure vanilla extract

 

1/3 c Milk chocolate or peanut butter morsels Decorations (optional) are Jelly beans, icing In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt. Heat milk, water and butter until very warm (120-130 degrees). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla and 1/2 cup flour, beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover, let rest on floured surface 10 minutes. Divide dough in half. For body, knead chocolate morsels into 1 half, form into ball. Place on bottom end of large greased baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half, form into ball. Place on large baking sheet above body, flatten slightly, pinching to attach. For nose, pinch off 1/2 inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal portions, roll each to form 6-inch rope. For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head. Cover, let rise in warm draft-free place until doubled in size, about 30-45 minutes. Bake at 350 degrees for 45-50 minutes or until done, covering aluminum foil after 20 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Decorate as desired.

 

Chocolate Cherry Bread

 

3/4 c Water

 

1 1/2 c White bread flour

 

1/2 c Wheat bread flour

 

1 tb Dry milk

 

2 tb Molasses

 

1 ts Salt

 

1/3 c Chocolate chips

 

1/3 c Cherries, dried

 

2 ts Triple Sec liquor

 

1/4 ts Orange peel

 

1 ts Yeast, fast rise or machine or 2 ts Yeast, active dry Kids love it, but for adults, Chocolate Cherry turns a coffee break

 

into a pleasant interlude. With a sweet topping, it becomes a new dessert bread.

 

Chocolate Chip and Nut Bread

 

1 1/2 c Whole Wheat Flour

 

1 1/2 c Bread Flour

 

2 tb Dry Milk

 

1 1/2 ts Sea Salt

 

1/3 c Toasted and Chopped Almonds

 

1/3 c Toasted and Ground Almonds

 

2/3 c Semisweet Choc. Chips

 

1 c Plus 3 tb. Water

 

3 tb Honey

 

2 tb Canola, Sunflower or Safflower Oil

 

1 ts Almond Extract

 

4 ts Active Dry Yeast

 

Add all ingred. at the same time according to your mfg. instructions. Bake on WHOLE WHEAT CYCLE.

 

Chocolate Chip Bread

 

1 pk Yeast

 

3 c Bread flour

 

2 tb Brown sugar

 

2 tb White sugar

 

1 ts Salt

 

1 ts Cinnamon

 

4 tb Soft butter

 

1 Egg

 

1 c Warm milk

 

1/4 c Water

 

1 c Chocolate chips

 

Put the first 10 ingredients into the pan, select white bread and push start. When the Auto Bakery “beeps” 5 minutes from the end of the second mixing, add the chocolate chips. Chocolate Chip Grape Nut Bread

 

1 c Grape nuts

 

2 c Buttermilk (low fat 1.5%)

 

2 c Sugar

 

2 Eggs or 1/2c egg substitute

 

1/2 ts Salt

 

3 1/2 c Flour

 

1 ts Baking soda

 

2 ts Baking powder

 

1/2 c Chocolate chips

 

1 ts Vanilla

 

Soak Grape-Nuts in buttermilk for 10 minutes. Beat sugar and eggs or substitute together in a large bowl. Add milk/Grape-Nuts mixture and vanilla. Sift flour with salt, soda and powder and stir thoroughly into the Grape-Nuts mixture. Add chocolate chips and mix well. Pour into 2 non-stick sprayed 9 × 5 loaf pans and bake at 350 degrees F for about 45 minutes, or until a toothpick comes out clean. Makes 2 loaves, or about 20 servings.

 

Chocolate Chip Mandel Bread

 

3/4 c Sugar

 

1 c Oil

 

4 Eggs

 

3 1/2 c -4 cups flour

 

1 ts Baking powder

 

1 ts Vanilla

 

1 ts Almond flavoring

 

8 oz Shelled walnuts

 

12 oz Chocolate chips

 

In a large bowl, mix together the sugar, oil and eggs. Add the sifted flour, baking powder, vanilla and almond extracts, and mix well. Add the walnuts and the chocolate chips.

 

Mixture should be very thick and sticky. Shape into two loaves and place on either side of a cookie sheet. Bake at 325 degrees F for 3035 minutes and then remove from oven. Cut into slices while still warm and return to the oven for another 5-10 minutes, or until slices are light brown.

 

Chocolate Coconut Bread

 

1 c Heavy cream

 

1 1/2 Eggs

 

3 tb Fruit juice concentrate

 

3 tb Honey

 

1 1/2 tb Unsweetened cocoa

 

1/3 ts Salt

 

1/3 c Coconut flakes

 

3 tb Vital gluten; optional

 

3/4 c Wheat flakes

 

3 c Whole wheat flour

 

1 1/2 ts Yeast

 

1/2 c Chocolate chips

 

1/3 c Chopped nuts

 

Use Raisin/Mix Cycle and add Chocolate Chips and Chopped nuts when indicated; or 5 minutes prior to the end of the second kneading cycle

 

Chocolate Cream of Wheat Bread

 

1 1/2 pound loaf:

 

1 c Milk

 

3 tb Butter or margarine

 

1 1/2 Eggs

 

1 ts Salt (up to 1 1/2 ts)

 

1/3 c Sugar

 

1 1/2 tb Unsweetened cocoa

 

1 c Cream of wheat; uncooked

 

2 c Bread flour

 

1 1/2 ts Active dry yeast

 

1/3 c Chocolate chips; optional

 

2 pound loaf:

 

1 1/3 c Milk

 

4 tb Butter or margarine

 

2 Eggs

 

1 ts Salt (to 2 ts)

 

1/2 c Sugar

 

2 tb Unsweetened cocoa

 

1 1/3 c Cream of wheat; uncooked

 

2 2/3 c Bread flour

 

2 ts Active dry yeast

 

1/2 c Chocolate chips; optional

 

Add chocolate chips at the beep or appropriate time for your machine.

 

Cycle: white, sweet, raisin; no timer

 

Setting: light

 

Chocolate Lover’s Breakfast Bread

 

3 c Flour

 

3 Eggs

 

2 c Sugar

 

1 c Oil

 

1 ts Vanilla

 

1 ts Each: ground cinnamon,

 

Baking Soda and baking powder

 

1/2 c Sour cream

 

2 c Shredded zucchini

 

1 c Semi-sweet chocolate bits

 

Combine flour, eggs, sugar, oil, vanilla, cinnamon, baking soda, baking powder and sour cream in a mixing bowl. Beat at medium speed for 2 minutes or until well blended. Stir in zucchini and chocolate bits. Pour batter into 2 well-greased loaf pans and bake at 350 degrees for 1 hour and 15 minutes.

 

Chocolate Peanut Butter Banana Bread

 

Filling:

 

1/4 c Miniature choc. chips

 

1/4 c Flour

 

1/4 c Peanut butter

 

2 tb Sugar

 

Bread:

 

1 pk Pillsbury Banana Quick Bread Mix.

 

1 c Water

 

3 tb Oil

 

2 Eggs

 

1/4 c Mini choc. chips

 

Heat oven to 375 degrees. Grease and flour bottom only of 8×4 or 9×5 inch loaf pan In small bowl, combine all filling ingredients; mix well. Set aside. In large bowl, combine all bread ingredients except 1/4 cup choc. chips. Stir 50 to 75 strokes by hand until mix is moistened, stir in 1/4 cup choc. chips. Pour half of batter into greased and floured pan. Sprinkle filling evenly over batter, pour remaining batter over filling. Bake for 55 to 65 minutes for 8×4 inch pan; 45 to 55 minutes for 9×5 inch or until deep golden brown and toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Wrap tightly and store in the refrigerator.

 

Chocolate Truffle Loaf With Raspberry Sauce 2 c Heavy cream

 

3 Egg yolks; slightly beaten

 

16 oz Baker’s semisweet chocolate

 

1/2 c Lt. Karo syrup

 

1/2 c Butter

 

1/4 c Powdered sugar

 

1 ts Vanilla

 

Sauce:

 

10 oz Frozen raspberries; pureed and strained 1/3 c Lt. Karo corn syrup

 

Fresh raspberries for garnish

 

Line a loaf pan with plastic wrap. Mix a 1/2 C heavy cream with the egg yolks. In a 3 qt pan, melt chocolate, corn syrup and butter over medium heat. Add the egg mixture and cook 3 minutes, stirring constantly. Coll to room temperature. Beat the remaining heavy cream, sugar, and vanilla to soft peak stage. Fold into the chocolate mixture and pour into the lined pan. Refrigerate overnight. Stir the corn syrup into the raspberry puree. Remove chocolate loaf from pan. Serve sliced, topped with puree, a dollop of whipped cream, and a couple of fresh raspberries.

 

Chocolate Walnut Bread

 

1 Loaf 1 pound frozen bread dough

 

4 oz Semisweet chocolate, coarsely chopped 1/2 c Walnuts; chopped

 

3 tb Honey (or 2 tablespoons)

 

Preheat oven to 375 degrees. Thaw dough and let rise until twice its original size. Punch down and roll dough out to 6 × 12 inches. Sprinkle chocolate and nuts down the center of the dough, leaving about an inch on all sides. Pull long sides up towards the center and press to seal. Place dough, with seam side on the bottom, into stoneware loaf pan. Evenly spread honey over top. Bake for 50-60 minutes until crust is golden brown. Cool slightly in pan. Remove from pan and cool an additional 10-15 minutes before slicing. Yield: 1 loaf

 

Chocolate Zucchini Bread

 

3 Eggs

 

2 c White sugar

 

1 c Oil

 

2 Squares unsweetened chocolate, melted

 

1 ts Vanilla

 

2 c Grated zucchini

 

3 c Flour

 

1 ts Salt

 

1 ts Cinnamon

 

1 1/2 ts Baking powder

 

1 ts Baking soda

 

1 c Nuts, ground

 

Mix eggs, sugar and oil WELL!! Stir in melted chocolate and add vanilla and stir in zucchini. Add dry ingredients slowly and mix well. Pour into 2 9×5×3 inch greased loaf pans. Bake at 350 degrees for 50 minutes or until they test done. Cool and turn out on cake rack to finish cooling.

 

Chocolate Zucchini Nut Bread

 

1 c Salad Oil

 

3 ea Eggs

 

1 ts Salt

 

1/4 ts Baking Powder

 

1 ts Baking Soda

 

2 oz Baking Chocolate, Melted

 

2 c Grated, peeled Zucchini

 

1 c Chopped Nuts

 

2 c Sugar

 

3 c Flour

 

1 ts Cinnamon

 

1 ts Vanilla

 

1/2 c chocolate Chips

 

chocolate into egg mixture along with zucchini and vanilla. Sift flour with salt, cinnamon, baking powder and baking soda. With a large spoon, stir into zucchini mixture, along with nuts and chips. Mix thoroughly. Spoon into 2 well-greased 9” × 5” pans. Bake at 350 degrees F for 1 hr.

 

Orange Chocolate Chip Bread

 

1/2 c Skim milk

 

1/2 c Plain nonfat yogurt

 

1/3 c Sugar

 

1/4 c Orange juice

 

1 Egg; slightly beaten

 

1 tb Orange peel; freshly grated

 

3 c All-purpose biscuit baking m

 

1/2 c Hershey’s mini chips semi-sweet

 

Heat oven to 350 degrees F. Grease 9 × 5 × 3-inch loaf pan or spray with vegetable cooking spray. In large bowl, stir together milk, yogurt, sugar, orange juice, egg and orange peel; add baking mix. With spoon, beat until well blended, about 1 min. Stir in small chocolate chips. Pour into prepared pan. Bake 45 to 50 mins or until a wooden pick inserted in center comes out clean. Cool 10 mins; remove from pan to wire rack. Cool completely before slicing. Garnish as desired. Wrap leftover bread in foil or plastic wrap. Store at room temperature or freeze for longer storage. Yield: 1 loaf (16 slices)

 

Orange Chocolate Tea Bread

 

1 Stick butter, softened

 

3/4 c Sugar

 

2 Eggs

 

1 tb Plus 1 tsp. grated orange zest

 

2 tb Orange liqueur such as Grand Marnier

 

3/4 c Half and half

 

2 c All-purpose flour

 

1 tb Baking powder

 

1/4 ts Salt

 

1/2 c Chopped walnuts

 

7 oz Semisweet chocolate, chopped

 

1 tb Water

 

Preheat oven to 350 degrees F. Grease or spray a 9×5×3 inch loaf pan.

 

Cream together the butter and sugar until light and fluffy. Add the eggs and beat well. Beat in orange zest and 1 tablespoon of liqueur. Pour in half-and-half and beat to combine. (Do not be concerned

 

with curdling.)

 

In another bowl, stir and toss together flour, baking powder, and salt. Add to butter mixture and gently beat just to combine. Stir in nuts and 4 ounces chopped chocolate. Spoon batter into prepared pan and smooth top. Bake 1 hour, until top is golden. Cool in pan on rack. Invert onto serving platter and cool completely. When bread is cool, combine remaining chocolate with water and remaining tablespoon of orange liqueur in heavy saucepan. Place over low heat and melt, stirring constantly. Spread evenly over top and chill to set. Yield: 1 Loaf

 

Real Chocolate Bread

 

1 pk Yeast

 

3 c Flour, bread

 

1/2 c Sugar

 

1/4 c Unsweetened cocoa

 

1 Egg, unbeaten

 

1/4 c Soft butter or margarine

 

1/2 ts Vanilla

 

1 c Milk, warm

 

Add all the ingredients in the order given, select white bread, and push start.

 

Splendiferous Chocolate Dessert Bread 1 c Betty Crocker Super Moist Double Chocolate cake mix 1 c All purpose flour

 

1 c White bread flour

 

1/2 c Whole wheat bread flour

 

3 tb Gluten flour

 

2 tb Sugar

 

2 tb Oil

 

1 tb Swirl powder *

 

2 ts Yeast

 

1 lg Egg

 

1/4 c Liquid (half chocolate syrup and half water) 1 c Water

 

11 oz Mandarin oranges diced

 

1/3 c Chopped walnuts or almonds

 

2/3 c Chocolate chips

 

1/2 c Coconuts (shredded)

 

1/3 c Maraschino cherries (diced

 

Or quartered)

 

* Swirl powder comes in a separate envelope with the cake mix. Use semi-sweet chips Adjust the amounts of fruit, nuts, and chips to suit.

 

Pat oranges and cherries dry between double layers of paper towels.

 

Add fruits, nuts, and chips, at the beep or near the very end of the second kneading.

 

Variations: Add more fruit. Use some juice from the oranges in place of water portion of liquid.

 

Serve plain as a snack or dessert, or, add your favorite topping for added enjoyment.

 

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.

 

Brownies

 

A. B. C. Brownies

 

1/2 c Butter

 

1 1/2 ts Baking powder

 

1 c Brown sugar --packed

 

1/2 c Almonds --coarsely chop

 

2 Eggs --beaten

 

1 ts Vanilla extract

 

1/2 c Chocolate chips

 

1 1/2 c Flour

 

Melt butter in saucepan. Stir in brown sugar. Bring to a boil; turn off heat. Cool for 5-10 minutes. Rapidly stir in eggs, being careful not to cook them. A dd vanilla. In bowl, combine flour and baking powder. Stir into sugar-egg mix. Pour into a greased 8” square pan. Sprinkle with almonds and chocolate chips. Bake at 375 degrees F for 20 minutes.

 

Afternoon Tea Brownies

 

1 c Cake flower;

 

1/2 ts Salt;

 

1 ts Baking powder;

 

2 tb Cocoa;

 

1 oz Baking chocolate, melted;

 

1/4 c Vegetable shortening;

 

3 Eggs;

 

1/2 c Granulated sugar replacement

 

1/2 c Skim milk;

 

1/2 c Pecans, toasted and ground;

 

Sift flower, salt, baking powder and cocoa together. Pour melted chocolate over shortening and stir until completely blended. Beat eggs until thick and lemon-colored; gradually add sugar replacement. Add chocolate mixture and small amount of flower mixture. Beat to thoroughly blend. Add remaining flour mixture alternately with the milk. Fold in the pecans. Spread in two 8-in. greased and paper-lined pans. Bake at 325 F for 17 to 20 minutes. Cut into 1 × 2 in. bars.

 

All Time Brownies

 

2/3 c Butter

 

4 tb Cocoa

 

1/2 c Fruit Sweet

 

2 Eggs

 

2/3 c Flour

 

1 ts Baking powder

 

1/4 ts Salt

 

1/2 c Nuts; chopped (opt)

 

Preheat the oven to 325 F. Spray a 9” square pan with a non-stick coating spray. Blend the butter, cocoa, and Fruit Sweet. Add the eggs, one at a time, beating well after each addition. Mix the flour, baking powder and salt; add to the mixture. Fold in the nuts. Pour into the pan and bake 15 to 20 minutes, until the brownies spring back when lightly touched in the center.

 

Almond Butter Brownies

 

1/2 c Almond butter

 

1 c Sugar

 

2 Eggs

 

1 ts Almond extract

 

1/2 c Flour

 

1/4 c Cocoa

 

1 ts Baking powder

 

1/4 ts Salt

 

1/2 c Grated coconut

 

Preheat the oven to 350. Combine the almond butter and sugar. Add the eggs and almond extract: mix well. In another bowl, combine the flour, cocoa, baking powder, and salt. Add the dry ingredients to the wet, and mix well. Stir in the coconut. Pour into a greased 9-inch square baking pan. Bake for 35 minutes.

 

Almond Macaroon Brownies

 

3 oz Cream cheese

 

6 tb Butter or margarine

 

3/4 c Sugar

 

3 Eggs

 

1/2 c Flour

 

1 tb Flour

 

1 2/3 c Flaked coconut

 

1 c Whole blanched almonds

 

6 oz Semisweet chocolate

 

1/2 ts Vanilla

 

1/2 ts Baking powder

 

1/4 ts Salt

 

Beat cream cheese and 2 tablespoons butter until softened. Beat in 1/4 cup sugar. Stir in 1 egg, 1 tablespoon flour and coconut. Reserve 16 whole almonds, chop the rest. Stir in 1/3 cup chopped almonds; set aside. Melt 5 oz chocolate and remaining butter (4 T) over low heat, until melted. Remove from heat. Stir in 1/2 cup sugar and vanilla. Beat in 2 eggs. Stir in 1/2 cup flour, baking powder and salt. Add remaining chopped almonds. Spread cheese batter on top. Garnish with whole almonds. Bake for 40 minutes until cake tester comes out clean, don’t overbake. Melt remaining square of chocolate and drizzle over the brownies. Cool in pan. Cut into squares. Recipe can be doubled.

 

Almost Fat Free Brownies

 

1/2 c Unsweetened Cocoa Powder

 

4 oz Jar Prune Baby Food

 

3 Egg Whites

 

1 c Sugar

 

1 ts Salt

 

1 ts Vanilla

 

1/2 c Flour

 

1/4 c Nuts --(optional)

 

Preheat oven to 350 degrees. Spray an 8-inch square baking pan with cooking spray. Combine all ingredients. Add nuts if desired. Bake about 30 minutes or until springy to touch. Cool on rack. Cut into 16 pieces.

 

Ark Brownies

 

1 lb Butter

 

3/4 lb Semi-sweet chocolate,(12 sq)

 

3 c Flour (minus 6 Tbsp.)

 

2 1/4 t Vanilla

 

7 Eggs

 

4 c Sugar

 

4 c Walnuts, chopped

 

Preheat oven to 350. Over low heat, melt butter and chocolate. Remove from heat. Stir in flour and vanilla. With mixer, whip eggs and sugar until mixture resembles a yellow ribbon. Blend in chocolate mixture on slow speed. Stir in walnuts. Spread batter into a greased 9×13” and a greased 8” square pan. Bake 35 minutes for large pan: 30 minutes for small pan. Makes 3 1/2 dozen. Award Winner Brownies

 

2 Eggs

 

3/4 c Sugar

 

1 ts Vanilla

 

1/2 c Butter or margarine; melted

 

3/4 c Chocolate; ground

 

2/3 c Unsifted flour

 

1/4 ts Baking powder

 

1/4 ts Salt

 

1/2 c Walnuts; chopped

 

Heat oven to 350 degrees F. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift Ground Chocolate with flour, baking powder and salt. Stir into egg mixture; add nuts. Spread into greased 8 or 9” square pan. Bake at 350 degrees F for 20-30 minutes. For extra chewy brownies, use 8” pan and less baking time. For cake like brownies use 9” pan and longer baking. Cut into squares.

 

Banana Berry Brownie Pizza

 

1/3 c Cold water

 

1 15 oz pkg. brownie mix

 

1/4 c Oil

 

1 Egg

 

8 oz Phila. Brand Cream Cheese, softened

 

1/4 c Sugar

 

1 Egg

 

1 ts Vanilla

 

Strawberry slices

 

Banana slices

 

2 1 oz squares Baker’s semi-sweet chocolate, melted Preheat oven to 350 degrees. Bring water to a boil. Mix together brownie mix, water, oil and egg in large bowl til well blended. Pour into greased, floured 12 inch pizza pan. Bake 25 minutes. Beat cream cheese sugar, egg and vanilla in small mixing bowl at medium speed til well blended. Pour over crust. Bake 15 minutes. Cool. Top with fruit. Drizzle with chocolate. Garnish with mint leaves if desired.

 

Banana Cream Brownie Squares

 

3/4 c Dry roasted peanuts; chopped

 

15 oz Brownie mix

 

2 md Banana; sliced

 

1 1/4 c Milk

 

5 1/8 oz Instant vanilla pudding & pie filling 8 oz Cool whip®; thawed

 

9 Strawberries; optional

 

1 oz Unsweetened baking chocolate, optional 1 md Banana; optional

 

Prepare brownie mix according to package directions & stir in 1/2 cup chopped peanuts. Pour into a greased 9 inch square pan. Bake at 350F for 24-27 minutes. Cool completely. Layer 2 of the sliced bananas over the brownie. Whisk pudding mix

 

& milk together until pudding just begins to thicken. Fold in 2 1/2 cups Cool Whip. Quickly spread pudding mixture over the sliced bananas. Refrigerate 30 minutes.

 

Sprinkle remaining 1/4 cup peanuts over pudding mixture. To serve: Pipe remaining Cool Whip over the squares. Grate chocolate over the dessert. Top each square with banana & strawberry slices.

 

Banana-brownies, Lo Cal

 

1 c Flour, all purpose

 

1/4 c Nonfat dry milk powder

 

1/4 ts Salt

 

1 c Sugar

 

1/4 c Buttermilk

 

1/3 c Coca, unsweetened

 

1/4 ts Baking soda

 

1 ea Large very ripe banana

 

2 ea Large egg whites

 

1 ts Vanilla

 

Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick comes out clean. Cut into 2 in. squares. Beacon Hill Brownies

 

8 oz Unsweetened chocolate

 

1 c Butter

 

5 Eggs

 

3 c Sugar

 

1 tb Vanilla

 

1 1/2 c Flour

 

2 c Walnuts; coarsely chopped

 

Melt chocolate with butter in saucepan over very low heat; stirring constantly until smooth. Cool slightly. Beat eggs, sugar, and vanilla in a large mixing bowl at high speed 10 min. Blend in chocolate at low speed. Add flour, beating just to blend. Stir in walnuts. Spread in greased 13×9” pan. Bake at 375 degree For 35-40 minutes. (do not overbake). Cool in pan. Cut into bars or squares. Makes 24-32 Beanie Brownies

 

1 c Brown tepary beans; cooked

 

1/2 c Carob powder;

 

3/4 c Mild honey;

 

1/4 c Margarine; melted

 

1/2 c Flour, all-purpose;

 

1/2 c Walnuts, chopped;

 

1/2 c Raisins (optional)

 

2 Eggs; well beaten

 

1 1/2 ts Vanilla essence;

 

1/2 ts Salt;

 

Butter an 8 inch square pan. Line with waxed paper and butter the paper. Whirl the tepary beans in a food processor until smooth. In a large bowl, mix the processed beans with rest of the ingredients. Spread in prepared baking dish. Bake at 325 degrees F for 30 to 35 minutes. Cool, before removing from the pan. Peel off waxed paper and cut into squares. Makes 16 2 inch squares. Best Chocolate Brownies

 

1 c Butter or margarine

 

4 oz Unsweetened chocolate

 

2 c Sugar

 

4 Eggs

 

1 c All purpose flour

 

2 ts Vanilla

 

1 ts Baking powder

 

1 c Chopped walnuts

 

1 c Semi-sweet chocolate

 

In a 2 quart saucepan melt butter or margarine and unsweetened chocolate over low heat. Transfer chocolate mixture to a large mixer bowl.

 

Add sugar, mix well, add eggs, one at a time, beating just till blended. In a mixing bowl stir together flour and baking powder. Add to chocolate mixture along with the vanilla, mix well. Pour batter into a greased and floured 13×9×2 inch baking pan. Sprinkle

 

with the chopped walnuts and chocolate pieces. Bake in oven at 325 degrees F about 45 minutes or till done. Let cool on a wire rack. Cut into bars.

 

Best Chocolate Syrup Brownies

 

1/2 c Butter

 

1 c Sugar

 

3 Eggs

 

ds Salt

 

1 c All purpose flour

 

3/4 c Chocolate syrup --canned

 

2 tb Vanilla extract

 

3/4 c Chopped pecans

 

Pecans for garnish

 

Cream together butter, sugar and eggs until creamy and well blended. Add salt. Stir in flour, mixing to blend. Add chocolate syrup, vanilla and chopped pecans. Turn mixture into well greased and lightly floured 9” square pan. Smooth top. Bake at 350 degrees for about 35 minutes until stick inserted near center comes out clean. Cool in pan on wire rack but loosen cake at edges, cut into squares. Garnish with pecan halves, dust with powdered sugar. Bisquick Fudge Brownies

 

2 c Chocolate chips

 

1/4 c Margarine

 

2 c Biscuit baking mix

 

1 cn Sweetened condensed milk

 

1 Eggs; beaten

 

1 ts Vanilla

 

Preheat oven to 350 degrees F. In large saucepan, over low heat, melt 1 cup chips with margarine; remove from heat. Add biscuit mix, condensed milk, egg and vanilla. Stir in remaining chips. Turn into well-greased 13×9” pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool. Garnish as desired. Cut into bars.

 

Black & White Brownies

 

1 c Cake flour

 

1 ts Baking powder

 

1/4 ts Salt

 

1/2 c Shortening, softened

 

1/2 c Granulated sugar replacement

 

2 Eggs

 

1 ts Vanilla extract

 

1 tb Water

 

1/4 c Unsweetened coconut, grated

 

1 ts Coconut milk

 

1 oz Baking chocolate, melted

 

Sift together the flour, baking powder and salt. Cream shortening and sugar replacement until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and water.

 

Divide batter into two equal parts. To one part add unsweetened coconut and coconut milk. Stir to completely blend. To the remaining half, beat in the melted chocolate. Spread coconut mixture on bottom of well-greased 8-in square pan. Spread chocolate layer on top of coconut layer. Bake at 350 degrees F for 25 to 30 min. Cut into 1 × 2 inch bars. Black Forest Brownies A La Mode

 

21 1/2 oz Brownie mix

 

1 c Cherry pie filling

 

1/4 c Oil

 

2 Egg whites --whipped

 

1 c Semisweet chocolate chips

 

2 c Low-fat vanilla ice cream

 

Preheat oven to 350. prepare a 13 × 9” pan with cooking spray and flour; set aside. In a mixing bowl, combine brownie mix, cherry pie filling, oil, and egg whites. Pour into prepared pan. Bake for 30 minutes. Remove from oven, sprinkle with chocolate chips, spread when melted.

 

Blockbuster Brownies

 

8 Squares unsweetened chocolate

 

1 1/2 c Butter or margarine

 

6 Eggs

 

3 c Granulated sugar

 

1 1/2 c Flour

 

1 tb Vanilla

 

1 c Chopped walnuts

 

Melt chocolate and butter or margarine over hot water or in microwave on medium 4 minutes. Cool. Beat eggs until lemon colored. Gradually add sugar, beating until thick about 3 minutes. Stir in chocolate mixture, fold in flour, vanilla and nuts. Pour into two greased 2 l square pans. Bake at 350 for 35 to 40 minutes. Toppings: Sprinkle with chopped nuts and semi sweet chocolate chips before baking. Sprinkle cool Brownies with icing sugar Glaze: Melt 1 square of unsweetened chocolate with 1 tb of butter and 1/4 cup of milk, blend until smooth. Add 1 1/4 cup of icing sugar, blend well. Spread over pan cooled brownies. Rocky Road: Sprinkle 2 cups miniature marshmallows over 1 pan of brownies.

 

Broil under preheated broiler until golden brown. Drizzle with 1 square melted semi sweet chocolate.

 

Blond Brownies

 

8 oz (1)pkg white cake mix; NO-SUGAR

 

2 Eggs;

 

2 tb Granulated brown sugar; REPLACEMENT

 

2 tb Water

 

1/4 c Mints chocolate chips;

 

1/4 c Peanut butter chips;

 

Combine cake mix, eggs, brown sugar REPLACEMENT and water in mixing bowl. Beat in medium speed until well blended and thickened. Fold in chips. Pour batter into two, greased and papered 8-in pans. Bake at 375 degrees for 12 to 15 minutes or until brownies test done. Cut into 2-in squares. Blondies

 

6 tb Butter

 

3/4 c Light brown sugar

 

1 Egg

 

1 tb Milk

 

1 ts Vanilla

 

1 c Flour

 

1/2 ts Soda

 

1/8 ts Salt

 

10 oz Chocolate chunks or chips

 

1/2 c Nuts; chopped (opt)

 

Mix flour, soda and salt, set aside. Cream butter, sugar, brown sugar and vanilla. Add flour mix and beat until creamy. Add chocolate chips and nuts if desired. Bake in 9x9" pan at 350~ for 20-25 minutes.

 

Bombshell Brownies

 

3 Cloves garlic; finely chopped

 

1/2 c Butter

 

1 c Unsweetened cocoa

 

4 Eggs; lightly beaten

 

1 c Sugar (some of it brown, if you prefer) 1 c Flour; sifted

 

3/4 c Walnuts; chopped

 

1/3 c Almonds; blanched

 

Preheat oven to 325F. Put the garlic and butter into a large bowl over a saucepan of water on a gentle heat. When the butter has melted, stir in the cocoa and mix well. Add the eggs, sugar, flour and walnuts, stirring well after each addition. Pour the mixture into

 

a greased and floured 8×10 inch cake pan and decorate with the blanched almonds. Bake for approx. 35 minutes. The top should be springy, but the inside slightly moist. Turn out onto a wire rack and cut into squares or bars.

 

Boston Brownies

 

4 Squares unsweetened chocolate

 

1/2 lb Butter or Parkay margarine

 

2 c Sugar

 

1 c Flour

 

4 Eggs

 

2 ts Vanilla

 

1 c Nuts, chopped

 

1 c Semisweet chocolate chips

 

Melt Chocolate and butter together in a small saucepan over low heat. In a large bowl, mix sugar, flour, eggs and vanilla. Add melted chocolate mixture and mix well. Stir in nuts and chocolate chips. Pour into greased 9×13-inch pan. Bake at 350 degrees for 30 to 32 minutes. Test corners to see if done, as center will seem gooey. Cool 30 minutes. refrigerate for 1 1/2 to 2 hours. Cut into squares. Brownie Bottom Bourbon Pie

 

Brownie mix

 

3/4 c Sugar

 

1/4 c Cold water

 

3 c Heavy cream

 

5 Egg yolks

 

1 pk Envelope unflavored gelatin

 

1/2 c Bourbon

 

Bake 1 brownie mix according to directions, but bake a few minutes less, in the bottoms of 2 pie tins. Beat egg yokes until thick and lemon colored.Slowly beat in sugar.Soften gelatin in cold water and add 1/3 of the bourbon. Heat this mixture of bourbon over boiling water until gelatin dissolves. Pour into yolks and stir briskly. Add remaining bourbon. Whip 1-cup of cream and fold into mixture. Pour filling into brownie crust and chill 4 hours. Top with remaining cream whipped with a pinch of salt & sugar to taste.Sprinkle shaved chocolate on top.

 

Brownie Bread

 

1 c Water

 

2 tb Water

 

1/2 c Unsweetened cocoa powder

 

2 1/2 ts Active dry yeast

 

3 c Bread flour

 

3/4 c Sugar

 

1 1/2 ts Salt=7F

 

2 tb Oil

 

1 Egg

 

1 Egg yolk

 

1/2 c Walnut pieces

 

Bring the water to a boil. Add the cocoa and stir until completely dissolved. Let cool to room temperature. Add the cocoa and all remaining ingredients except the nuts in the order suggested by your manual. Select raisin bread setting. Start. Add the nuts at the beeper.

 

Brownie Cake

 

1 pk Devil Food cake mix

 

1 Stick margarine

 

3 Eggs

 

1 (8 oz.) pkg. cream cheese

 

1 Box powdered sugar

 

Mix together cake mix, margarine and 1 egg. Press in bottom of greased Pyrex baking dish. Mix cream cheese, 2 eggs, and powdered sugar. Spread over cake mixture. Bake at 350 degrees for 45 minutes.

 

Brownie Cake Delight

 

1 pk Fudge brownie mix, reduced-fat

 

1/3 c Strawberry all fruit spread

 

2 c Whipped topping, reduced-fat, nondairy --frozen, thawed 1/4 ts Almond extract

 

2 c Fresh strawberries --stemmed, halved

 

1/4 c Chocolate sauce, reduced-fat

 

Prepare brownies according to package directions and use an 11×7inch pan. Cool completely in pan. Blend fruit spread and 2 tablespoons of water in small bowl until smooth. Combine whipped topping and almond extract in a medium bow. Stem the strawberries and halve them (tip to stem). Cut brownie crosswise in half (two pieces 5-1/2 by 7-inches). Place half of brownie, flat-side down, on serving dish. Spread with fruit spread; top with 1 cup whipped topping. Spread rest of fruit spread on the second piece’s crusty side. Spread most of the whipping topping on top of that, avoid the edges. Carefully position the prepared brownie over whipped topping of first piece. Arrange strawberry halves on the whipped topping. Drizzle chocolate sauce over that. Garnish with sprigs of mints (optional). Brownie Carob Oatmeal Cookies

 

1/2 c Banana; mashed

 

1/3 c Vegetable oil

 

1/4 ts Vanilla extract

 

2 lg Eggs

 

1/4 c Milk

 

1 1/4 c Unbleached flour

 

1/4 c Carob powder

 

1/4 ts Baking soda

 

1 c Chopped nuts

 

2/3 c Rolled oats

 

In a medium-sized mixing bowl beat together mashed banana, oil, vanilla, eggs and milk until creamy. Add flour, carob and baking soda. Beat well. Stir in chopped nuts and rolled oats. Mix well. Drop by teaspoonfuls on oiled baking sheets. Bake at 350 for 8-10 minutes or until just firm. Cool on wire racks. Brownie Cheesecake Bars

 

1 1/2 c All-purpose flour

 

1 1/2 c Sugar

 

2/3 c Butter or margarine; melted

 

2/3 c Cocoa

 

3 Eggs; divided

 

1/2 c Milk

 

3 ts Vanilla extract; divided

 

1/2 ts Baking powder

 

1 c Chopped Nuts; optional

 

1 pk (8 oz)cream cheese; soft

 

2 tb Butter or margarine

 

1 tb Cornstarch

 

1 cn (14 oz)Sweetened condensed milk

 

Heat oven to 350 degrees. Grease 13 × 9-inch baking pan. In mixer bowl. beat flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 tsp. vanilla and baking powder until well blended. Stir in nuts. Spread into pan. In small mixer bowl, beat cream cheese, 2 T butter and cornstarch until fluffy. Gradually add sweetened condensed milk, then remaining 1 egg and 1 tsp. vanilla, beating until smooth. Pour over brownie batter. Bake 35 to 40 minutes or until top is lightly browned. Cool; refrigerate. Cut into bars. Store covered in refrigerator.

 

Brownie Crust Pie

 

1 pk Brownie mix

 

1 pk Chocolate chips

 

1 pk Cream cheese,softened

 

1 ct Cool Whip,thawed

 

1 cn Any ready-made pie filling

 

Make brownie mix according to directions on box. Add chocolate chips and bake in springform pan as directed on box. Let cool. Mix cream cheese with Cool Whip. Spread on brownie crust and chill for eight hours or overnight. Remove springform – draw knife around the edge for easy removal. Top with pie filling and serve. Brownie Fruit Pizza

 

1 pk Fudge brownie mix (12.9 or 15 oz)

 

1 pk Cream cheese, softened (8 oz.)

 

1 cn Eagle Brand Sweetened Condensed Milk (14 oz.) 1/2 c Frozen pineapple or orange juice concentrate 1 ts Vanilla extract

 

Assorted fresh or canned fruit (strawberries, bananas, kiwi, orange, pineapple, etc)

 

Preheat oven to 350 degrees. Prepare brownie mix as package directs. On greased pizza pan or baking sheet, spread batter into 12-inch circle. Bake 15 to 20 minutes. Meanwhile, in small mixer bowl, beat cheese until fluffy.

 

Gradually beat in sweetened condensed milk until smooth. Stir in juice concentrate and vanilla. Chill thoroughly. Just before serving, spoon filling over cooled brownie crust. Arrange fruit on top. Refrigerate leftovers. Makes one 12 inch pizza Brownie Ice Cream Loaf

 

1 1/2 c All-Purpose Flour

 

1 ts Baking Powder

 

1/2 ts Salt

 

1 c Margarine

 

1 c Cocoa

 

2 c Sugar

 

4 ea Eggs

 

1 1/2 ts Vanilla

 

1 c Nuts, chopped

 

4 c Strawberry Ice Cream, soft

 

1 x FRY’s Chocolate Sauce

 

Stir together flour, baking powder, and salt in a small bowl. Melt margarine in a large saucepan. Remove from heat. Stir in cocoa. Blend in sugar, eggs, and vanilla. Blend in dry ingredients and nuts, if desired. Pour batter into foil-lined and lightly greased 15×10×3/4inch(2L) jelly roll pan. Bake in 350F(180C) oven 15 to 17 minutes or until done. Cool. Invert pan; peel off foil. Cut brownie crosswise into 3 equal pieces. Place one piece of brownie on plate; spread with half the ice cream. Layer the second piece of brownie and remaining ice cream. Top with remaining piece of brownie. Wrap and freeze until firm. Remove from freezer 10 minutes before serving. Slice and serve with Chocolate Sauce. Store leftovers in

 

freezer. Makes 10 to 12 servings.

 

Brownie Mix

 

6 c Unbleached Flour

 

4 ts Salt

 

1 cn (8 oz) Unsweetened Cocoa

 

4 ts Baking Powder

 

8 c Sugar

 

2 c Vegetable Shortening

 

Sift together all dry ingredients into a large bowl and mix well. Using a pastry blender, cut in shortening until evenly distributed. Put in a large airtight container and label as Brownie Mix. Store in a cool, dry place and use within 10 to 12 weeks. Makes about 17 cups of mix.

 

Brownie Mounds

 

3 1/2 c Sifted flour

 

1 ts Baking powder

 

1/2 ts Salt

 

2/3 c margarine

 

1 1/2 c Sugar

 

2/3 c Karo light corn syrup

 

2 Eggs

 

6 oz Unsweetened chocolate, melted

 

2 ts Vanilla

 

1 1/2 c Coarsely chopped nuts.

 

Sift flour, baking powder, and salt together. Mix Mazola margarine and sugar. Stir in Karo syrup, eggs, flour, chocolate, vanilla, and nuts. Drop by heaping tb onto greased baking sheet. Bake in 350 F oven 10 to 12 minutes.

 

Brownie Oatmeal Cookies

 

2/3 c Whole wheat flour

 

1/3 c Sugar

 

1 c Quick cooking rolled oats

 

1/2 c Unsweetened cocoa powder

 

1 ts Baking powder

 

1/4 ts Salt, (optional)

 

1 ea Powdered egg substitute, (1 1/2 tsp mixed with 3Tbs Water) 1/3 c Corn syrup, light or dark (or substitute honey) 1 ts Vanilla

 

Mix egg replacer, vanilla and syrup. In separate bowl, mix dry ingredients, make a well, add liquid and stir till moistened. On a spritzed baking sheet, form approx. 2 dozen cookies. Bake at 350F for about 10 minutes Cool on sheet/wire rack for 5/5 minutes.

 

Brownie Oatmeal Gems

 

8 oz Semi sweet Chocolate

 

1/4 c Margarine or butter

 

2/3 c Corn syrup light

 

2 Eggs; slightly beaten

 

1/4 ts Salt

 

4 c Oats old fashioned

 

2/3 c Brown sugar; firm pack

 

1 c Walnuts; coarsely chopped

 

In 2 quart saucepan, stir chocolate and butter over low heat just until chocolate melts. Remove from heat. Stir in corn syrup, eggs and salt. In large bowl, combine remaining ingredients. Pour chocolate mix over dry ingredients and mix well. Drop by tablespoonfuls on greased cookie sheet. Bake at 350 degrees F for 15 minutes. Cookie will not change much during baking. Cool 5 minutes on cookie sheet. Remove; cool completely. For Chocolate Dipped Gems:Dip half of each cookie in 4 oz. melted semi sweet or German chocolate.

 

Brownie Peanut Butter Bites

 

1 pk (15 oz) brownie mix

 

1/3 c Hot water

 

1/4 c Oil

 

1 Egg

 

48 Miniature chocolate covered peanut butter cups Preheat oven to 350 degrees. Combine brownie mix, water, oil and egg. Beat well with spoon. Fill paper-lined mini-muffin cups about 1/2 full. Press one peanut butter cup into batter in each cup. Bake 15-20 minutes or until brownie is set. Cool completely. Yield: 40-48 pieces.

 

Brownie Pie

 

1 pk (21 oz.) brownie mix, prepared as directed 1 c Nuts, coarsely chopped

 

2 Frozen 8-or 9-inch pie shells

 

Add 1/2 cup nuts to prepared brownie mix. Pour mixture into 2 pie shells. Sprinkle remaining nuts on top. Bake 20 minutes at 350 degrees F. The brownie mixture should be slightly underdone. Serve hot or cold with mocha ice cream. Serves 12. Brownies

 

1 lb Butter

 

3/4 lb Semi-sweet chocolate

 

3 c Flour (minus 6 Tbsp.)

 

2 1/4 ts Vanilla

 

7 Eggs

 

4 c Sugar

 

4 c Walnuts; chopped

 

Preheat oven to 350 degrees F. Over low heat, melt butter and chocolate. Remove from heat. Stir in flour and vanilla. With mixer, whip eggs and sugar until mixture resembles a yellow ribbon. Blend in chocolate mixture on slow speed. Stir in walnuts. Spread batter into a greased 9×13” and a greased 8” square pan. Bake 35 minutes for large pan: 30 minutes for small pan. Makes 3 1/2 dozen. Brownies (flourless)

 

2 Egg

 

1 pk Chocolate alba

 

1/2 c Applesauce

 

2 tb Cocoa

 

1/2 ts Baking powder

 

1/2 ts Baking soda

 

2 pk Sweet & low

 

Put all ingredients in a blender and mix well. Spray 2 mini-loaf pans with Pam and pour in batter. Bake at 350 for 18 min. Don’t over bake. Should be chewy.

 

Brownies Divine

 

1/2 c Diet margarine

 

1 1/4 c Sugar replacement

 

1 Square unsweetened chocolate

 

1 ts Vanilla extract

 

2 Eggs

 

3/4 c Flour

 

1 ts Baking powder

 

1/2 c Nuts, chopped

 

Preheat oven to 350 degrees F. Cream margarine and sugar replacement until light and fluffy. Place chocolate in aluminum foil; melt over boiling water. Stir chocolate into margarine mixture; beat until smooth. Beat in vanilla and eggs. Sift and stir together flour and baking powder; add nuts; stir this mixture into chocolate mixture until smooth. Grease an 8” square pan; pour in batter; bake until brownies are shiny, about 30 minutes. Cool in pan; cut into 16 pieces. Serve cool.

 

Brownies In A Cone

 

12 Flat-bottomed ice cream cone

 

1 Box brownie mix

 

6 oz Semisweet chocolate chips

 

6 tb Butter

 

Candy sprinkles

 

Preheat oven to 350F. Place cones in 12 muffin tins. Prepare brownie mixture. Fill cones 3/4 full. Bake 30-35 minutes, or until tops are cracked. Cool. Melt chips with butter, stirring until smooth. Dip tops of cones into chocolate. Stand cones upright and top with sprinkles.

 

Butterscotch Brownies

 

1 c Sifted flour

 

1/2 ts Baking powder

 

1/8 ts Baking soda

 

1/2 ts Salt

 

1/2 c Chopped nuts

 

1/3 c Butter or margarine

 

1 c Brown sugar

 

1 Egg, slightly beaten

 

1 ts Vanilla

 

1/2 c Chocolate bits

 

Combine first five ingredients and set aside. Melt butter in saucepan, add brown sugar, mix well. Cool slightly. Add beaten egg and vanilla, blend. Add flour mixture slowly, beating with each addition.

 

Spread in greased 9×9 inch pan. Sprinkle chocolate bits on top. Bake at 350 for 20 to 25 minutes. Do not overcook. Cool in pan. Cut into bars.

 

Canal Street Brownies

 

2/3 c Unsifted flour

 

1/2 ts Baking powder

 

1 c Sugar

 

2 pk Baker’s Redi-Blend chocolate

 

1/2 c Broken walnuts or pecans

 

1/4 ts Salt

 

2 Eggs

 

1/3 c margarine

 

1 ts Vanilla extract or flavor

 

Combine flour, salt, and baking powder; set aside. Beat eggs well; gradually blend in sugar. Beat in margarine, and Redi-Blend, then blend in the flour mixture. Stir in nuts and vanilla. Pour into greased 8 inch square pan and bake at 350 F. abt. 25 min. Cool in pan; then cut in squares. Makes about. 20 brownies. Caramel Chocolate Brownies

 

8 oz Walnut pieces

 

1 Stick butter; softened-4oz

 

1 c Sugar

 

2 Eggs

 

2 ts Vanilla extract

 

3 Squares unsweetened. Chocolate, melted (1 oz each) 2/3 c Flour plus 1/4 c Flour

 

12 1/4 oz Jar caramel topping

 

12 oz Semisweet chocolate chips (about 2 cups) 1/4 c Heavy cream

 

1/2 c Flaked coconut

 

Coarsely chop walnuts. Measure out 1 cup and set aside. Finely chop remaining walnuts.

 

Preheat oven to 350 degrees F. In a medium bowl, beat together 1 stick butter, sugar, eggs, and vanilla with an electric mixer on medium speed until light and fluffy, 2-3 minutes. Beat in melted chocolate. Add 2/3 cup flour and beat until well blended. Stir in finely chopped nuts.

 

Spread batter evenly in greased, foil-lined 9×13-inch baking pan. Bake 10 minutes. In a small bowl, mix together caramel and remaining 1/4 cup flour until blended. Drizzle over partially baked brownies. Sprinkle coarsely chopped nuts over top. Return to oven and bake 20 minutes longer, or until bubbly. Carmel Turtle Brownies

 

1 Bag Caramels (50)

 

2/3 c Evaporated milk

 

1 pk German chocolate cake mix

 

3/4 c Butter --melted

 

1 c Nuts

 

1 c Chocolate chips

 

In small saucepan, or double boiler, combine caramels and 1/3 c. evaporated milk. Cook over low heat until caramels are melted, then set aside. Grease and flour 9×13 pan. Combine dry cake mix, butter, remaining milk, & nuts and mix until dough sticks together. Press half of dough into pan; bake for 6 minutes. Then sprinkle chocolate chips and caramel mixture over crust. Break remaining dough over top. Bake 15-18 minutes. Cool before cutting.

 

Carob Brownies

 

2 c Whole-wheat pastry flour

 

1/3 c Carob powder

 

2 ts Baking powder

 

1/3 c Honey

 

1/2 c Unsweetened applesauce

 

1 c Water

 

1 ts Vanilla; 1/2 tsp if Watkins

 

1/4 c Chopped nuts (optional)

 

In a large mixing bowl, combine flour, carob powder and baking powder. In a separate bowl, thoroughly mix remaining ingredients, except nuts. Add dry ingredients to wet ingredients and mix well. Stir in nuts if desired.

 

Pour batter into a nonstick or lightly oiled 8-inch square baking dish. Bake at 350 for 35 minutes. Makes 16 brownies. Chewy Chocolate Brownies

 

4 oz Unsweetened baking chocolate

 

3/4 c Butter or margarine

 

2 ts Vanilla

 

2 c Sugar

 

4 Eggs

 

1 1/2 c All-purpose flour, sifted

 

1 c Pecans, chopped

 

Preheat oven to 375 degrees F. Butter a 12”×8” pan. Melt chocolate with butter over low heat, stirring constantly; or melt in microwave bowl, HIGH for 1-1 1/2 minute. Remove from heat and stir in vanilla. Set aside. In large bowl, cream sugar and eggs about 5-6 minutes until sugar is dissolved. Fold chocolate, flour and nuts into sugar mixture, just until well blended.

 

Pour into prepared pan. Bake for 25-35 minutes. Cool. Frost with your favorite frosting. Refrigerate about 1 hour; cut into squares. Garnish with pecans if desired. Store in refrigerator. Chewy Peanut Butter Brownies

 

4 oz Semisweet chocolate

 

1/2 c Creamy peanut butter

 

1 c Margarine

 

4 Eggs

 

2 1/2 c Sugar

 

1/2 ts Salt

 

2 ts Vanilla

 

2 c Flour; sifted

 

1 c Walnuts; chopped

 

Melt chocolate, peanut butter and butter. In a large bowl beat eggs, sugar, salt and vanilla. Add melted chocolate mixture. Add flour gradually. Mix well. Add the nuts. Pour into a greased 13×9×2-inch greased pan. Bake at 350 F. for 45 minutes to 50 minutes. Let cool, cut into squares.

 

Chippy Zucchini Brownies

 

6 oz Pkg chocolate chips

 

1/2 c Flour

 

1/2 c Sugar

 

1/4 ts Salt

 

1/2 ts Baking powder

 

2 Eggs, beaten

 

1 c Grated zucchini

 

1/2 c Chopped nuts

 

Melt chocolate chips in double boiler; cool slightly. Combine dry ingredients in mixing bowl. Add cooled chocolate, eggs, zucchini, and flavoring. Beat until well mixed. Stir in nuts. Spread batter in a well-greased 8×8 inch pan. Bake at 350 for 35 to 40 minutes. Chocoholic Brownies

 

1/2 c Butter

 

4 oz Baking chocolate (4 squares)

 

2 Eggs

 

1 ts Vanilla

 

3/4 c Flour

 

1 1/4 c Sugar

 

1/4 ts Salt

 

1/2 c Chopped nuts

 

Preheat oven to 350 degrees Ff. In a small saucepan, melt butter; remove from heat. Stir in chocolate. Cool completely. In a small mixer bowl, beat eggs and vanilla. Gradually add sugar, beating until pale yellow. Blend in chocolate mixture. Gradually add flour and salt. Stir in nuts. Spread in a greased 8 inch square pan. Bake for 30 minutes or until done. Cool completely in pan. Cut into 2 inch squares. Makes 16 brownies.

 

Chocolate Brownies, Low Cal

 

6 oz Chocolate, semisweet

 

4 ea Egg whites

 

2/3 c Sugar

 

1 ts Baking powder

 

1 ea Icing sugar

 

1/2 c Hot water

 

1 ts Vanilla

 

2/3 c Flour, all-purpose

 

1 pn Salt

 

In large heatproof bowl set over hot water, melt chocolate with water, stirring until smooth. Remove from heat; let cool slightly. Whisk in egg whites and vanilla. Stir together sugar, flour, baking powder and salt; stir into chocolate batter just until combined. Pour into lightly greased 8 in. square cake pan. Bake in 350F oven for 20 to 25 minutes or until edges pull away from pan. Let cool on rack;

 

dust with icing sugar.

 

Chocolate Butterscotch Swirl Brownies 1 c Chocolate chips

 

1 c Butterscotch chips

 

2 c Flour

 

1 1/2 ts Baking powder

 

1/2 ts Salt

 

1 c Butter; softened

 

1 c Brown sugar; packed

 

2 ts Vanilla

 

3 Eggs

 

1 c Pecans; chopped

 

Preheat oven to 350 degrees F. Butter a 9×13” pan. Melt chocolate and butterscotch chips, SEPARATELY, over very low heat; set aside. In small bowl, stir together baking powder, flour and salt. In large bowl, combine butter, brown sugar and vanilla; beat until creamy. Add eggs, one at a time, beating well after each. Gradually stir in dry ingredients then the pecans. Divide batter in half. Blend melted butterscotch chips into one half of the batter. To remaining batter add melted chocolate. Stir well. In pan, alternate globs of butterscotch and chocolate batters, making a checkerboard effect. Swirl together to marbelize. Gently smooth top of batter with a wet hand to make an even layer. Bake about 35 minutes or until done. Cool completely in pan before cutting.

 

Chocolate Chile Pecan Brownies

 

4 oz Unsweetened chocolate

 

10 tb Unsalted butter

 

1 1/2 c Sugar (castor)

 

3 Extra large eggs

 

1 1/4 ts Pure vanilla extract

 

1 c Unbleached flour

 

2 ts Hot ground red chile

 

Generous pinch of salt

 

1 c Caramelized Pecans

 

Preheat oven to 350. Generously butter and lightly flour 9×13 in. baking pan. Melt chocolate and butter in a heavy-bottomed pan over low heat. Stir well and let cool a few minutes. Beat mixture w/ a wooden spoon until blended. Stir in sugar and mix well. Beat eggs and vanilla into the batter until well blended. Stir in flour, ground chile, and salt until just mixed. Stir in pecans and pour batter into pan, spread evenly. Bake for 25-30 minutes. Chocolate Chip Blond Brownies

 

2 c Flour

 

1 ts Baking powder

 

1/2 ts Baking soda

 

1 ts Salt

 

1 c Chopped nuts

 

2/3 c Butter or margarine

 

2 c Packed brown sugar

 

2 Eggs, slightly beaten

 

2 ts Vanilla

 

6 oz Semi-sweet chocolate chips (1 package) Sift together flour, baking powder, soda and salt. Add nuts; mix well and set aside. Melt butter in saucepan; remove from heat. (If margarine is used, add 2 tablespoons hot water.) Add brown sugar; beat well. Let cool. Add eggs and vanilla; Blend well. Add flour mixture, a small amount at a time, mixing well after each addition. Spread in greased 9×12-inch baking pan. Bake at 350 degrees for 20 to 25 minutes. Do not over bake. Cool in pan and cut in squares. Chocolate Crunch Brownies

 

1 c Butter or margarine, softened

 

2 c Sugar

 

4 Eggs

 

6 T Baking cocoa

 

1 c All-purpose flour

 

2 t Vanilla extract

 

1/2 t Salt

 

1 Jar marshmallow cream (7 oz)

 

1 c Creamy peanut butter

 

2 c Semisweet chocolate chips (12 oz.)

 

3 c Crisp rice cereal

 

In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 13-in. x 9-in. x 2-in baking pan. Bake at 350 degrees F for 25 minutes or until brownies test done. Cool. Spread marshmallow cream over cooled brownies. In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from the heat; stir in the cereal. Spread over marshmallow layer. Chill before cutting. Store in the refrigerator.

 

Chocolate Kahlua Brownies

 

1 1/2 c Sugar

 

1/2 c Egg substitute or fresh eggs

 

3 tb Kahlua

 

1/4 c Margarine, melted

 

1 1/4 c Sifted cake flour

 

1/2 c Unsweetened cocoa powder

 

1 ts Baking powder

 

1/8 ts Salt

 

1/3 c Finely chopped walnuts

 

Vegetable cooking spray

 

Preheat oven to 325 degrees. With an electric mixer, beat together the sugar, egg, liqueur and melted margarine until blended. Combine cake flour, cocoa, baking powder and salt. Add to the sugar mixture, beating just to blend. Stir in walnuts. Spray a 9” square pan with vegetable cooking spray. Transfer batter to the pan and bake 30 minutes, until toothpick inserted comes out clean. Cool completely. Makes 16 brownies.

 

Chocolate Mint Brownies

 

3 lg Egg whites

 

1/2 c Date sugar

 

1/4 c Carob powder

 

1/2 c Cake flour, sifted

 

1/2 ts Baking powder

 

1/2 c Lowfat buttermilk

 

1 ts Canola oil

 

1 ts Vanilla extract

 

1 ts Peppermint extract

 

1/3 c Carob chips

 

1/4 c Raisins

 

1/4 c Sliced dates

 

2 tb Sunflower seeds

 

Preheat oven to 350 degrees F. Spray a loaf pan with pam and set aside. Whip egg whites until light. Add date sugar, carob powder, flour, baking powder, buttermilk, oil and vanilla and mix until thoroughly combined. Add peppermint flavoring, carob chips, raisins, dates, and sunflower seeds. Mix to combine. Pour into pan and bake until a toothpick inserted in center comes out clean. Remove from pan and cut into bars or squares. Chocolate Nut Brownies

 

1 Square unsweetened chocolate OR 1 oz No-melt unsweetened chocolate.

 

1/2 c Shortening

 

2 tb Sweetener

 

2 ts Vanilla

 

2 Eggs; beaten

 

1 c Sifted all-purpose flour

 

1/2 ts Baking soda

 

1/4 c Chopped nuts

 

Melt shortening and chocolate over low heat. Remove from heat. Add liquid sweetener, vanilla and beaten eggs. Stir until well

 

blended. Add flour and baking soda; mix well. Stir in nuts. Pour into greased (can spray with Pam) 8” cake pan. Bake at 325 for 20 mins; cool. Cut into 30 squares.

 

Chocolate Raspberry Cheesecake Brownies 6 oz Semisweet chocolate; chopped

 

3 oz Unsweetened chocolate; chopped

 

2 Cream cheese; softened

 

2 c Sugar

 

4 Eggs

 

1 tb Vanilla extract

 

1 c Butter; softened

 

1 c Flour

 

1/4 ts Salt

 

1/2 c Raspberry jam

 

In heatproof bowl set over hot (not boiling) water, melt semisweet with unsweetened chocolate. Remove from heat; stir until smooth. Let cool to lukewarm. In large bowl, beat cream cheese with 1/3 cup of the sugar until smooth. Beat in 1 of the eggs and 1 teaspoon of the vanilla until well combined. Set aside. In separate large bowl, beat butter with remaining sugar until smooth. Beat in remaining eggs, one at a time, beating well after each addition. Beat in remaining vanilla, then chocolate, mixing well. Mix in flour and salt just until combined.

 

Line a 13 × 9 inch cake pan with foil, leaving overhand for

 

“handles”.

 

Reserve 1 cup of the chocolate batter. Spread remaining chocolate batter in pan. Spread with cream cheese mixture. Spoon reserved chocolate batter in dollops over top.

 

Spoon jam in smaller dollops among chocolate dollops. With knife, zigzag through layers for marble effect.

 

Bake in 350 degrees F oven for 35 minutes or until tester inserted 2 inches from center comes out slightly moist. Let cool on rack. Using foil handles, lift onto cutting board; cut into squares. Chocolate Syrup Brownies

 

1 c Flour

 

1/4 ts Baking powder

 

1/2 c Butter

 

1 c Sugar

 

2 Eggs

 

3/4 c Chocolate syrup

 

3/4 c Chopped pecans

 

1 ts Vanilla

 

Preheat oven to 350 degrees. Mix flour and soda together. Cream butter. Add sugar, gradually beating until light and fluffy. Add eggs

 

(one at a time) beating well after each addition. Add dry ingredients alternately with syrup. Add nuts and vanilla. Beat until well blended. Spoon into a 9 inch square pan. Bake for 40 to 50 minutes or until done. Recipe may be doubled for a 9 × 13 pan. Cocoa Brownie Cookie Bars

 

4 Egg whites

 

1/3 c Oil

 

1/4 c Nonfat yogurt

 

1 ts Vanilla

 

1 1/3 c Sugar

 

1/2 c Cocoa powder

 

1 1/4 c Flour

 

1/4 ts Salt

 

Topping:

 

1 tb Confectioners sugar

 

Heat oven to 350 degrees. Oil bottom of 9-inch square pan. Place egg whites in a large bowl. Beat until slightly frothy. Add oil, yogurt and vanilla, mix well. Add sugar and cocoa, mix well. Add flour and salt. Mix until blended. Pour into pan. Bake at 360 degrees for 2628 minutes. Avoid over baking. Dust with confectioners sugar. Cocoa Brownies

 

2/3 c Sifted all-purpose flour

 

1/3 c Cocoa

 

1/2 ts Baking powder

 

1/2 ts Salt

 

2 Eggs; unbeaten

 

1 c Brown Sugar

 

1 ts Vanilla

 

1/3 c Salad oil

 

1 c Coarsely chopped nuts

 

Sift together flour, cocoa, baking powder, and salt; set aside. In mixing bowl slightly beat the eggs. Gradually stir in sugar. Add vanilla and oil and mix well. Stir in flour-cocoa mixture, then nuts. Spread in greased shallow 11×7 or 9-inch square pan. Bake at 350 degrees for 22 to 25 minutes. Cool in pan, then cut in bars, squares, or diamonds. Makes 20 to 24 fudgy brownies. Coconut Pecan Brownies

 

1 pk 21.5 oz, fudge brownie mix

 

1/2 c Water

 

1/2 c Oil

 

1 Egg

 

1 cn Pillsbury Coconut Pecan Frosting Supreme

 

1 c Sour cream

 

1/2 c Chopped pecans

 

1/2 c Mini chocolate chips

 

Heat oven to 350. Grease bottom (only) of 13×9 pan. In large bowl, combine brownie mix, water, oil and egg. Beat well. Add frosting and sour cream; mix well. Spread batter in pan. Sprinkle pecans and chocolate chips evenly over top. Bake for 42-52 minutes (until toothpick comes out clean). Cool completely. Cut into 36 bars. Confectioners Sugar Brownies

 

1 lb Powdered Sugar

 

1/2 c Butter or Margarine

 

4 Chocolate Squares, melted

 

4 Eggs, well beaten

 

1 ts Vanilla

 

1 1/2 c Flour

 

1 c Walnuts, chopped

 

Cream sugar and butter until light and fluffy. Add melted chocolate and vanilla, beat well. Add eggs and stir in flour. Fold in nuts. Grease and flour a 9×13 pan. Preheat oven to 350 degrees F and bake for 25-30 minutes. Cool and cut. DO NOT OVERBAKE. Cornmeal Brownies

 

1 c Cornmeal

 

1 c Flour

 

1 1/2 ts Baking powder

 

1 ts Salt

 

4 Eggs

 

1 c Chopped nuts

 

2 c Sugar

 

1/2 c Plus 3 tbsp butter

 

3 Squares unsweetened chocolate

 

1 1/2 ts Vanilla extract

 

Preheat oven to 375 degrees. Place cornmeal in a bowl. Sift flour, baking powder and salt into bowl with cornmeal and mix the ingredients. To the beaten eggs add the sugar, melted butter, melted chocolate ingredients to the egg mixture. Beat well. Mix chopped nuts and pour into two greased and floured 8-inch square pans. Bake 25 to 30 minutes. Cool before cutting into squares. These are better served hot.

 

Cream Cheese Brownies

 

4 oz Sweet cooking chocolate

 

5 tb Butter or margarine

 

3 oz Cream cheese, softened

 

1 c Sugar

 

3 Eggs

 

1/2 c Plus 1 T all-purpose flour

 

1 1/2 ts Vanilla extract

 

1/2 ts Baking powder

 

1/4 ts Salt

 

1/4 ts Almond extract

 

1/2 c Chopped nuts

 

Preheat oven to 350 degrees F. Melt butter and 3 T butter over low heat; cool. Cream remaining butter with the cream cheese until fluffy. Gradually add 1/4 c sugar, creaming until light. Add 1 egg, 1 T flour and 1/2 ts vanilla; mix until smooth and then set aside. Beat remaining eggs until fluffy and lemon colored. Gradually add remaining sugar, beating until thick. Fold in remaining flour and the baking powder and salt. Blend in chocolate mixture. Then add almond extract, remaining vanilla and the nuts. Measure 1 cup batter and reserve. Spread remainder in 9” square pan. Pour cheese mixture over top. Drop reserved chocolate batter by tablespoonfuls over top. Swirl mixtures together with spatula to marbleize. Bake 35-40 minutes. Cool in pan on cake rack. Then cut in 2 14” squares. Creamy Brownie Frosting

 

6 tb Butter, softened

 

6 tb Cocoa

 

2 tb Light corn syrup or honey

 

1 ts Vanilla extract

 

2 c Confectioners sugar

 

2 tb Milk (add more if needed)

 

In a small bowl cream butter, cocoa, corn syrup and vanilla. Add Confectioners sugar and milk. Beat to spreading consistency. Makes 2 cups of frosting.

 

Crustless Brownie Pie

 

1/2 c Butter or margarine; softened

 

1 c Sugar

 

1/4 c Cocoa powder

 

1/2 c PLUS 1 ts Flour; divided

 

2 lg Eggs; at room temperature

 

1 ts Vanilla

 

1/8 ts Salt

 

3/4 c Pecans or walnuts; sliced

 

Using mixer on medium speed, beat butter, sugar, cocoa, 1/2 cup flour, eggs, vanilla and salt for 4 minutes. Sprinkle 1 teaspoon flour on nuts. Stir nuts into mixture. Spread in buttered 9-inch pie pan. Bake at 325F for 35-40 minutes. Cool.

 

Dark Chocolate Brownies

 

2/3 c Unsalted butter

 

2 oz Unsweetened chocolate cut into small pieces 2 oz Semisweet chocolate cut into small pieces 1 c Granulated sugar

 

3/4 c Light brown sugar, packed

 

3 Jumbo eggs

 

1 1/2 c Sifted all-purpose flour

 

1/2 ts Salt

 

2 ts Vanilla

 

1 1/2 c Coarsely chopped walnuts OR pecans Preheat the oven to 375 degrees F. Melt the butter with the four squares of chocolate in a large saucepan over low heat, stirring often. Remove the pan from the heat and mix in the granulated and brown sugars, eggs (one at a time), flour, salt, vanilla and nuts. Spread the batter into a well-buttered 9-by-9-by-2-inch baking pan, pushing it well into the corners and smoothing the top. Bake the brownies uncovered for 35 to 40 minutes, or until the brownies feel fairly firm and begin to pull away from the sides of the pan. Cool the brownies in the upright pan on a wire rack for at least 30 minutes. Cut them into large squares.

 

Delicious Brownies

 

1 Double Fudge Brownie Mix

 

6 oz Nestles chocolate chips

 

4 oz Almonds; sliced

 

In a 9×13 pan, sprinkle the chocolate chips and nuts over the prepared Brownie Mix and cook according to package directions. Be careful not to overcook; if anything, “undercook” and then let them cool for at least an hour before you cut them in 2” squares (or 3” to be really impressive). And if anyone asks you where you got the recipe, just smile and say it’s a secret.

 

Disappearing Marshmallow Brownies 6 oz Pkg. butterscotch chips

 

1/2 Cup butter or margarine

 

2/3 Cup brown sugar

 

1 1/2 Cup flour

 

1 tsp vanilla

 

2 tsp baking powder

 

1/2 Tsp salt

 

2 eggs

 

2 cups miniature marshmallows

 

2 cups semisweet chocolate chips

 

1/2 cup nuts chopped

 

Melt butterscotch chips in heavy pan over medium heat. Remove from heat and cool. Add brown sugar, flour, vanilla, baking powder, salt and eggs to butterscotch mixture. Mix well and add marshmallows, chocolate chips and nuts. Bake in 9 × 13 baking pan at 350 degrees for 20 to 25 minutes.

 

Double Deluxe All American Brownie 2 c Sugar

 

1 1/2 c Flour

 

3/4 c Cocoa powder

 

1/2 ts Salt

 

1/2 ts Soda

 

1 c Butter or margarine

 

4 Eggs

 

2 ts Vanilla

 

1 1/2 c Semi-sweet chocolate chips

 

1 c Nuts; chopped

 

Preheat oven to 350 degrees F. Grease lightly 13×9” pan. Stir sugar, flour, cocoa, soda, and salt; set aside. Mix melted butter, eggs and vanilla until smooth. Add flour mixture and stir until moistened. Fold in chocolate chips and nuts. Spread batter in prepared pan. Bake for 35-40 minutes. Do not overbake. Easy Microwave Brownies

 

1/2 c Butter or marg

 

1 c Sugar

 

2 Eggs

 

1 ts Vanilla extract

 

1/2 c Unsweetened Cocoa

 

1/2 c Flour

 

Blend marg & sugar till creamy. Add eggs & vanilla. Beat well. Add dry ingredients. Mix until well blended. Pour into greased & sugared round glass cake pan. Microwave on HIGH for 4 1/2 to 5 minutes, or 8 to 9 minutes on 50% power. (will be slightly moist on top when done, and the brownie will come away from the sides of the pan.) First Place Favorites Chewy Chocolate Brownies 1 c Flour

 

1 ts Baking powder

 

1/4 ts Salt

 

1/2 c Diet margarine, melted

 

3 tb Cocoa

 

Sugar subst. to taste

 

1 ts Vanilla

 

2 Eggs

 

1/4 c Canned evap. skim milk

 

5 Pecan halves, chopped

 

Preheat oven to 350 degrees. In a bowl mix flour, baking powder and salt. Beat eggs. Melt margarine. Add all ingredients to flour mixture. Bake for 20 minutes.

 

Four-minute Brownie Pie

 

2 Eggs

 

1 c Sugar

 

1/2 c Butter or margarine softened

 

1/2 c Flour

 

4 tb Unsweetened cocoa powder

 

1 ts Vanilla

 

1 ds Salt

 

1/2 c Chopped walnuts

 

Ice cream

 

Place eggs, sugar, butter, flour, cocoa, vanilla and salt in small mixer bowl. Beat 4 minutes. Stir in nuts and pour into greased 8inch pie pan. Bake at 325F 30 minutes, or until done. Pie will settle like meringue when cool. Cut in wedges and serve with ice cream. Fudge Brownie Pie

 

1 9” unbaked pastry shell

 

6 oz Semisweet chocolate chips

 

1/4 c Margarine or butter

 

14 oz Sweetened condensed milk

 

1/2 c Biscuit baking mix

 

2 Eggs

 

1 ts Vanilla extract

 

1 c Nuts,chopped

 

Preheat oven to 350 degrees F. Bake pastry shell 10 minutes; remove from oven. Reduce oven temperature to 325 degrees F. In saucepan, over low heat, melt chips with margarine. In large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth. Add nuts. Pour into prepared pastry shell. Bake 35-45 minutes or until center is set. Cool. Serve warm at room temperature with ice cream if desired.

 

Fudge Brownie Sundae

 

1 c Flour

 

3/4 c Sugar

 

1/4 c Cocoa powder

 

2 ts Baking powder

 

1/2 ts Salt

 

1/2 c Milk; skim suggested

 

1/4 c Applesauce

 

1 ts Vanilla extract

 

3/4 c Brown sugar

 

1/4 c Cocoa powder

 

1 3/4 c Water; hot

 

Preheat oven to 350. Spray an 8” square pan with cooking spray. In a large mixing bowl, combine flour, sugar, cocoa, baking powder and salt. Add milk, applesauce and vanilla to dry ingredients and stir to blend. Spoon batter into pan.

 

In a medium size bowl, combine brown sugar, cocoa and hot water. Stir to blend. Pour over batter in prepared pan. Bake for 40 minutes. Remove cake from oven and cool in pan. Serve with school of lowfat frozen yogurt and spoon the chocolate sauce that has formed on the bottom of the pan over the brownies as a topping.

 

Fudge Brownies

 

2 c Chocolate chips

 

1/4 c Margarine

 

2 c Biscuit baking mix

 

1 cn Sweetened condensed milk

 

1 Eggs; beaten

 

1 ts Vanilla

 

Preheat oven to 350 degrees F. In large saucepan, over low heat, melt 1 cup chips with margarine; remove from heat. Add biscuit mix, condensed milk, egg and vanilla. Stir in remaining chips. Turn into well-greased 13×9” pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool. Garnish as desired. Cut into bars.

 

Gooey Brownies

 

1 c Margarine

 

4 lg Eggs

 

2 tb Vanilla

 

2 c Sugar

 

1 1/3 c Flour

 

4 Unsweetened Chocolate squares, melted

 

Combine all the ingredients and mix well. Pour into a greased 9 × 13 pan and bake in preheated 325 oven for 20 to 25 minutes. They are done when the brownies pull away from the edges of the pan.

 

Guiltless Brownies

 

3 tb Unsweetened cocoa powder

 

1/4 c Vegetable oil

 

2 Very ripe bananas

 

1/2 c Sugar

 

2 lg Eggs

 

1 c Whole-wheat flour

 

1/2 c Chopped nuts

 

Preheat oven to 350 F.

 

Combine cocoa, oil and bananas in a food processor or blender. Puree until smooth. Combine sugar, eggs, flour and banana mixture in a mixing bowl. Beat until blended, then stir in the nuts. Pour the batter into a lightly oiled 9 × 13 inch baking pan and bake for 15-20 minutes or until done. Toothpick inserted into center should come out clean.

 

Hazelnut Chunk Brownies

 

1/2 c Hazelnuts

 

1 c Unsalted butter

 

2 c Sugar

 

4 Eggs; beaten to blend

 

1/2 c Cocoa powder; unsweetened

 

1 tb Vanilla

 

1/3 c All purpose flour

 

1/2 ts Salt

 

7 oz Semisweet chocolate; coarsely chopped Preheat oven to 350 degrees F. Toast hazelnuts, husk and coarsely chop; set aside. Lightly butter 9×13” baking pan. Melt 1 cup butter in heavy large saucepan over low heat. Remove from heat and whisk in sugar, eggs, cocoa and vanilla. Stir in flour and salt. Add chopped chocolate and nuts. Spread batter in prepared pan. Bake until tester inserted in center comes out barely moist but not wet, 25 to 30 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Wrap tightly.) Cut into 1 1/2-inch squares. Honey Brownies

 

1 c Semisweet chocolate chips

 

6 tb Butter or margarine

 

2 Eggs

 

1/3 c Honey

 

1 ts Vanilla

 

1/2 c Flour

 

1/2 ts Baking powder

 

ds Salt

 

1 c Walnuts; chopped

 

Preheat oven to 350 degrees F. Butter an 8 inch square pan. Melt chocolate and butter in medium sized heavy saucepan over low heat. Remove from heat; cool slightly. Stir in eggs, honey and vanilla. Combine flour, baking powder and salt in small bowl. Stir in chocolate mixture with walnuts. Spread batter evenly in prepared pan. Bake 20-25 minutes or just until center feels springy. Cool in pan on wire rack. Cut into 2” squares. How Now Brownies

 

1 pk (12-oz) chocolate chips

 

3/4 c Unsalted butter or margarine

 

4 Eggs

 

3/4 c Sugar

 

1 ts Vanilla

 

3/4 c Whole wheat flour

 

Heat oven to 350 degrees. Melt chocolate and butter together in microwave or over medium heat. Stir and let cool slightly. Beat eggs by hand in large bowl; add sugar and vanilla; continue to beat until smooth, 2-3 minutes. Add chocolate mixture and flour; stir well. Pour into greased 9” × 13” pan. Bake for 20-25 minutes. Cool; cut into squares.

 

Yield 56 brownies.

 

Ice Cream Pizza Bobslead Brownie

 

1 Brownie crust

 

Use a chunkie style ice cream if possible, if not blend bits of topping into it. still ice cream till creamy, spread on crust, top w/ condiments, drizzle with topping. Refreeze. Bobslead Brownie, Brownie crust topped with a chocolate chip ice cream w/ brownie chunks and chopped walnuts. Drizzle with fudge and marshmallow sauce.

 

Kahlua Fudge Brownies

 

1 1/2 c Flour --sifted

 

1/2 ts Baking powder

 

1/2 ts Salt

 

2/3 c Butter

 

3 Squares unsweetened baking

 

Chocolate

 

3 lg Eggs

 

2 c Sugar

 

1/4 c + 1 Tb Kahlua

 

3/4 c Walnuts --chopped

 

Grease a 9” square pan. Preheat oven to 350F. Sift flour, baking powder, and salt together. Melt butter and chocolate together over low heat. Beat eggs and sugar until light. Add flour mixture, chocolate mixture and 1/4 cup Kahlua. Blend well. Stir in nuts. Bake 30 minutes or until done. Cool in pan. Brush with remaining Kahlua. Light Brownies

 

1/3 c Butter, or replace with: 1/3 c -Shortening mixed with 1 tb Hot water 1 c Brown sugar

 

1 ea Egg

 

1 ts Vanilla

 

1 c Flour

 

1/2 ts Baking powder

 

1/8 ts Baking soda

 

4 oz Semi-sweet chocolate chips

 

1/2 ts Salt

 

1/2 c Chopped nuts, optional

 

Melt butter (or shortening with water) in sauce pan over medium heat. Remove from heat, add to brown sugar and mix well. Allow mixture to cool. Stir in egg and vanilla. Add remaining dry ingredients and mix well. Pour mixture into greased baking pan (8×8 or 11×7).

 

Bake at 350 deg. F for 20 to 25 minutes.

 

Low Fat Rocky Road Brownies

 

4 Egg whites; whipped

 

1 c Sugar

 

1 tb Vanilla

 

1/2 c Cocoa powder; sifted

 

1/4 ts Baking soda

 

1/4 ts Baking powder

 

1/4 ts Salt

 

1/2 c Flour

 

1 c Marshmallow creme

 

Preheat oven at 325. Prepare a 9 × 13” pan with cooking spray and flour. In a mixing bowl, combine baking soda, baking powder, cocoa powder, salt, and flour. In another mixing bowl, combine egg whites, sugar, vanilla, and marshmallow creme. Mix dry ingredients with wet ingredients just until moistened. Pour mixture into prepared pan. Bake for 18 minutes.

 

Low-cal Brownies

 

2 Egg

 

1 pk Alba chocolate drink mix

 

1/2 c Applesauce

 

1/2 ts Baking powder

 

1/2 ts Baking soda

 

2 pk Sweet & Low artificial sweetener

 

Put all ingredients in a blender and mix well. Spray 2 mini-loaf pans with Pam and pour in batter. Bake at 350 for 18 min. Don’t over bake. Should be chewy.

 

Microwave Brownies

 

3/4 c Flour

 

1/4 c Cocoa

 

2 Eggs

 

1/2 c Chopped pecans

 

1/4 ts Salt

 

1/2 c Soft margarine

 

1 ts Vanilla

 

Combine in order listed, pour in 8 × 8 × 2 inch greased pan. In microwave on medium heat 8-10 minutes. Let stand 10 minutes. Milky Way Brownies

 

1/2 c Butter

 

4 Milky Way candy bars, (2.23 oz. each)

 

1/4 c Sugar

 

1 ts Vanilla

 

2 Eggs

 

3/4 c Flour

 

1/4 ts Baking powder

 

1/4 ts Salt

 

Stir butter and sliced Milky Way bars in medium saucepan over low heat until smooth; using a wire whisk if necessary. Remove from heat and stir in sugar and vanilla. Add eggs one at a time beating well after each. Stir in flour blended with baking powder and salt. Spread into greased square dish, bake at 350 degrees F for 25 minutes. Cool and cut into squares, dust with powdered sugar if desired.

 

Mudslide Brownies

 

2 c All-purpose flour

 

1/2 ts Baking powder

 

1/2 ts Salt

 

2/3 c Unsalted butter

 

4 oz Unsweetened choc, chopped

 

3 Eggs

 

1 1/2 c Sugar

 

4 tb Coffee liqueur

 

2 tb Irish Creme liqueur

 

1 tb Vodka

 

3/4 c Coarsely ch. walnuts (opt.)

 

Kahlua Glaze:

 

1 1/4 c Powdered sugar

 

3 tb Coffee liqueur

 

Sift flour with baking powder and salt. In small saucepan, combine butter and chocolate. Set over low heat, just until chocolate is melted. Set aside. In bowl, beat in dry ingredients, chocolate mixture, coffee liqueur, Irish creme liqueur and vodka. Fold in nuts. Pour into 13×9-inch pan and bake at 350 degrees F about 25 minutes. Cool in pan. Spread with Kahlua Glaze. Decorate with whole coffee beans, if desired. Cut into squares and serve. No Guilt Brownies

 

3 oz Baking chocolate

 

1 c Sugar

 

3/4 c Flour

 

3/4 c Low-fat cottage cheese

 

3 Eggs

 

1 ts Vanilla

 

1/4 ts Salt

 

Powdered sugar

 

Heat oven to 350 deg f. Over very low heat, melt chocolate, cool slightly. In a food processor, puree cheese and all other ingredients, except chocolate and powdered sugar until smooth. Add melted chocolate and blend well. Pour into lightly buttered 8 inch square pan. Bake for 20 minutes or until just set. Sprinkle with powdered sugar and cut into 16 squares (cut pan four ways). Makes 16 servings.

 

Oklahoma Crude

 

1/2 c Sugar

 

1/2 c Vegetable (not olive) oil

 

3/4 c Chocolate flavor syrup

 

1 ts Vanilla extract

 

1 Egg

 

1 c Flour

 

1/4 ts Salt

 

1/4 ts Baking powder

 

Preheat oven to 350-degrees. Grease an 8-inch square pan. In a mixing bowl combine sugar, oil, syrup, vanilla, and egg and mix until smooth. Don’t overbeat. Add flour, salt and baking powder and stir just until smooth. Spread in prepared pan and bake 35-40 minutes, until toothpick or cake tester inserted near center comes out clean. Cool 15 minutes in pan before removing to cooling rack. Or, if you can’t wait, cut into brownies while they’re warm and enjoy.

 

Oregon Hazelnut Brownies

 

2 oz Unsweetened chocolate

 

1/2 c Butter or margarine

 

2 Eggs

 

1 c Sugar

 

3/4 c Sifted all-purpose flour

 

1/2 ts Baking powder

 

1/4 ts Salt

 

1 c Roasted & chopped hazelnuts

 

1 ts Vanilla extract

 

Melt chocolate with butter over hot water; cool. Add eggs and sugar, and beat until well blended. Combine flour, baking powder and salt; stir into chocolate mixture with hazelnuts and vanilla. Spread mixture evenly in lightly-greased 8-inch square pan. Bake in a 350 oven for 25 to 30 minutes. Cool 10 minutes; cut into squares with sharp knife.

 

Passover Brownies

 

3 Eggs

 

1 c Sugar

 

1/2 c Oil

 

2 tb Cocoa

 

1/2 c Potato starch

 

1 c Nuts, chopped

 

Beat eggs and sugar until light and fluffy. Gradually add oil. Then add rest of ingredients. Bake at 350 degrees F. for half an hour in a 9 inch spare pan.

 

Peanut Butter Banana Brownie Pizza 1 pk Brownie mix

 

1 pk Cream cheese, softened

 

1/4 c Sugar

 

1/4 c Creamy peanut butter

 

3 Large bananas,peeled,sliced

 

1/4 c Coarsely chopped peanuts

 

2 Squares semi-sweet chocolate

 

2 ts Butter or margarine

 

Prepare brownie mix as directed on package. Spread butter evenly in greased 12 inch pizza pan. Bake 20 minutes. Cool completely on wire rack. Mix cream cheese, sugar and peanut butter with electric mixer on medium speed until well blended. Spread over brownie. Arrange banana slices over cream cheese mixture; sprinkle with peanuts. Cook chocolate and butter in heavy saucepan on very low heat, stirring constantly until just melted. Drizzle over bananas and peanuts. Makes 12 servings.

 

Peanut Butter Brownie Cups

 

1 pk Betty Crocker Fudge Brownie Mix

 

15 ea Up to 18 Reeses Mini Peanut butter Cups Make brownie mix per directions. Fill paper-lined muffin cups 2/3 full. Unwrap peanut butter cups & press into the center of each

 

‘muffin’ until the batter meets the top edge of the candy. Bake at 350 degrees for 20 to 25 minutes. Makes 15 to 18. Peanut Butter Chip Brownies

 

4 Egg whites

 

1/2 c Buttermilk

 

2 1/2 oz Prunes --1 jar of baby food

 

1 ts Vanilla

 

3/4 c Cocoa

 

1/2 ts Baking soda

 

1/2 c Boiling water

 

1 3/4 c Sugar

 

1 c All-purpose flour

 

1/2 c Whole-wheat flour

 

1 1/4 c Peanut butter chips

 

Preheat oven to 350F. Beat egg whites until foamy. Stir in buttermilk, prunes and vanilla. Set aside. In a large mixing bowl, combine cocoa and baking soda; ass boiling water and stir until mixture thickens. Stir in egg-white mixture until smooth. Add sugar and flours; blend completely. Stir in peanut butter chips. Pour batter into a 13×9 inch baking pan lightly coated with nonstick cooking spray. Bake for 30 min. Let cool before cutting.

 

Peanut Butter Swirl Brownies

 

2 oz Unsweetened chocolate

 

2 1/4 c Flour

 

2 ts Baking powder

 

1/2 ts Salt

 

10 tb Unsalted butter

 

1 1/2 c Sugar

 

1 ts Vanilla

 

3 Eggs

 

1/2 c Smooth peanut butter

 

1 1/2 7 oz milk-choc candy bars

 

Heat oven to 325-degrees. Butter a 13”×9” baking pan. Chop the unsweetened chocolate and melt it. Combine the flour, baking powder and salt. In a large pot, melt the butter. Let cool. Stir in the sugar and vanilla. Beat in eggs one at a time. Gradually stir in the flour mixture. Divide dough in half. Stir the melted chocolate into one half and the peanut butter into the other. Drop the batters by large tablespoonfuls into the pan. With the tip of a knife, swirl the batters to marbleize. Bake until edges start to pull away from the sides of the pan, about 25 minutes. Chop the milk chocolate and sprinkle over the brownies. Return to the oven for 1 minute. Spread the melted chocolate over brownies. Cool completely before cutting. Peanut-butter-banana Brownie Pizza 1 pk Brownie mix

 

1 pk Cream cheese, softened

 

1/4 c Sugar

 

1/4 c Creamy peanut butter

 

3 Large bananas,peeled,sliced

 

1/4 c Coarsely chopped peanuts

 

2 Squares semi-sweet chocolate

 

2 ts Butter or margarine

 

Prepare brownie mix as directed on package. Spread butter evenly in greased 12 inch pizza pan. Bake 20 minutes. Cool completely on wire rack. Mix cream cheese, sugar and peanut butter with electric mixer on medium speed until well blended. Spread over brownie. Arrange banana slices over cream cheese mixture; sprinkle with peanuts. Cook chocolate and butter in heavy saucepan on very low heat, stirring constantly until just melted. Drizzle over bananas and peanuts. Makes 12 servings.

 

Pecan Turtle Brownies

 

1 ts Vegetable shortening; solid

 

2 pk Jiffy fudge brownie mix; 8 oz each

 

1/2 pk Jiffy white frosting mix; 8 oz package 1 tb Butter or margarine; melted

 

1/4 ts Maple syrup

 

1 tb Light corn syrup

 

2 tb Water

 

2 Eggs

 

1/2 c Pecans; chopped

 

Using shortening, grease 7 1/2-by-11-inch baking dish. In large bowl, combine brownie mix, frosting mix, butter or margarine, maple syrup, corn syrup, water and eggs. Spread batter in prepared dish; sprinkle with pecans.

 

Bake at 350 degrees 30 to 32 minutes. Remove from oven; cool until just warm. Cut into squares.

 

Makes 2 dozen.

 

Peppermint Candy Brownies

 

3/4 c All-purpose flour

 

1/2 ts Baking powder

 

1/4 ts Salt

 

2 oz Unsweetened chocolate

 

1/3 c Unsalted butter

 

2 lg Eggs

 

1 c Sugar

 

1/2 c Chopped nuts

 

1/2 c Coarsely crushed peppermint candy

 

Heat oven to 350 degrees. Grease an 8-inch square baking pan. Combine flour, baking powder and salt; set aside. Melt chocolate with butter; cool slightly. Beat eggs and sugar until light. Add chocolate mixture and stir until smooth. Fold in dry ingredients, the nuts and candy. Transfer to prepared pan. Bake until a toothpick inserted in the center comes out with moist, but not wet, crumbs, 30 to 35 minutes. Cool before cutting into squares. Pesach Brownies

 

1/2 c Cocoa

 

2 c Sugar

 

1 pk Vanilla sugar

 

1/2 c Margarine

 

1 c Matzo cake meal

 

1/4 ts Salt

 

Melt margarine, add cocoa stir till dissolved. Cool. Beat eggs till light, beat in sugars. Beat in cocoa mixture. Mix in matzo meal.

 

Put into greased 9”×13” pan. Bake 25-30 min. at 350F. Pistachio Chocolate Swirl Brownies 2 oz Unsweetened chocolate

 

1 c Butter; softened

 

2 c Sugar

 

1 1/2 ts Vanilla

 

4 Eggs

 

1 3/4 c Flour

 

1/2 ts Salt

 

1/2 ts Almond extract

 

1 c Pistachios; chopped

 

Green food coloring

 

1 c Chocolate chips

 

Preheat oven to 350 degrees F. Butter a 9×13” pan. Melt chocolate; set aside to cool. In large bowl, beat together butter, sugar and vanilla until light and fluffy. Beat in eggs, one at a time. Blend in flour and salt. Divide batter in half. To one half, add almond extract, chopped pistachios, and enough green food color to tint batter a light green (2-4 drops). To other half of batter, stir in melted chocolate and chocolate chips; mix well. Spoon batter alternately into pan, checkerboard fashion. Swirl batters to get a marbled effect. Bake for 45 minutes or until tested done. Cool completely; cut into bars.

 

Pudding Brownies

 

4 oz Chocolate pudding

 

1/2 c Unsifted flour

 

1/4 ts Baking powder

 

1/3 c Butter

 

2/3 c Sugar

 

1 ts Vanilla

 

1/2 c Nuts; chopped

 

2 Eggs

 

Combine: Flour, pudding mix and baking powder. Mix well. Melt butter in sauce pan. Remove from heat. Beat eggs in one at a time. Blend in vanilla and pudding mixture. Spread in 8” square pan and bake at 350 degrees F for 35 minutes. Do not overbake. Cool in pan. Ice or cut into bars.

 

Quick Brownies

 

16 oz Semi-sweet chocolate chips

 

2/3 c Sweetened condensed milk

 

1 ts Vanilla extract

 

1 c Walnuts; coarsely chopped

 

In top of double boiler, placed over simmering water, melt chocolate. Stir in Sweetened condensed Milk. Remove from heat. Stir in remaining ingredients. Turn into greased, waxed paper OR

 

metal foil-lined and greased again 8×8” pan. Bake in 375 degree F oven until toothpick inserted in center comes out clean, about 25 minutes. Turn out of pan onto cake rack. Peel off paper. Cool. With sharp knife cut into 2” squares.

 

Raisin Oatmeal Brownies

 

3/4 c Rolled Oats

 

6 oz Chocolate Chips, semisweet

 

6 tb Butter

 

1/2 c Brown Sugar

 

2 lg Eggs

 

1 ts Vanilla

 

3/4 c Flour

 

1/2 c Raisins

 

1/4 ts Baking Soda

 

1/4 ts Salt

 

Preheat oven to 325 degrees F.

 

Sprinkle 2 T of the oats over bottom of greased 9 × 9 × 2-inch baking pan; set aside. In saucepan melt chocolate and butter over low heat; stir constantly.

 

Remove from heat; blend in sugar. Beat in eggs and vanilla. Stir together flour, remaining oats, raisins, soda and salt; stir into chocolate mixture. Spoon into prepared pan. Bake 30 minutes. Cool; cut into bars.

 

Ravine Brownies

 

2 oz Unsweetened chocolate

 

1/2 c Butter

 

1 c Sugar

 

2 Eggs

 

1/2 c Flour

 

1/2 ts Vanilla

 

1/2 c Chopped Nuts

 

Melt chocolate and butter together. Cool thoroughly. Add sugar, eggs, flour, vanilla and nuts. Beat well. Spread evenly in greased pan (8x8 inches). Bake in 350F oven for 15 to 20 minute, or until done. Test with a toothpick; if tester comes out sticky --but not

 

doughy --brownies are done. They will be soft and chewy. Rich Brownie Mix

 

4 c Sugar

 

2 c Flour

 

1 1/3 c Unsweetened cocoa powder

 

2 ts Baking powder

 

2 ts Salt

 

1 c Vegetable shortening

 

Put all ingredients except the shortening in a large bowl; use a spoon to mix until uniform. Cut in shortening using either a pastry blender or your fingertips until mixture looks like chocolate cornmeal. Seal tightly in a plastic bag or jar, label and store at room temperature.

 

Makes 8 cups of mix; enough for 4 pans of brownies TO USE: Put 2 eggs and 1 teaspoon vanilla or orange extract in a mixing bowl; beat slightly. Stir in 4 tablespoons melted butter or margarine which has been cooled. Lightly spoon 2 cups of the mix into the mixing bowl; do not pack the mix when measuring. Beat well with a spoon to make a somewhat smooth batter; stir in 1/2 cup chopped nuts, if desired. Spread into a greased and floured 8 × 8 × 2 inch pan. Bake in a preheated 350 degree F. oven for 30 to 35 minutes or until a knife inserted in the center comes out clean. Cool in pan then cut into squares.

 

Saucepan Fudge Brownies

 

1/2 c Butter Or Margarine; Melted

 

2 oz Chocolate; Unsweetened

 

1 c Sugar

 

2 Eggs; Large

 

1 ts Vanilla

 

3/4 c Flour; Unbleached

 

1/2 c Nuts; Chopped

 

Melt butter or margarine and chocolate in a saucepan. Remove from heat; stir in 1 cup sugar. Blend in eggs, one at a time. Add vanilla. Stir in flour and nuts and mix well. Spread in greased 8 × 8 × 2-inch baking pan.

 

Bake at 350 degrees for 30 minutes. Cool; cut into squares. Makes 16 brownies.

 

Sinless Brownies

 

1 1/2 c Sugar

 

1 c Flour

 

1/3 c Cocoa

 

1/2 ts Baking powder

 

1/4 ts Salt

 

3 Egg whites

 

1/4 c Water

 

2 tb Butter; softened

 

1 tb Extract, vanilla

 

Vegetable cooking spray

 

Preheat oven to 350 F. In medium bowl, combine sugar, flour, coco, baking powder, and salt. Add egg whites, water, butter, and vanilla; stir until well blended. Spoon batter into 8” square baking pan sprayed with cooking spray. Bake 25-30 minutes, until dry on top and set in center. Cut into 2” squares. S’more Brownies

 

2/3 c Unsweetened Cocoa Powder

 

1/2 c Packed Light Brown Sugar

 

1/2 c Granulated Sugar

 

1/4 c All-Purpose Flour

 

1/2 ts Baking Powder

 

4 Egg Whites

 

1 Egg

 

1/4 c Vegetable Oil

 

2 ts Vanilla

 

3/4 c Mini-Marshmallow

 

3/4 c Graham Crackers Broken In

 

-Small Pieces

 

Heat oven to 350 degrees F. Line an 8-inch square pan with foil, letting ends extend above pan on 2 sides. Spray foil with nostick cooking spray.

 

Stir cocoa, sugars, flour, and baking powder in a large bowl, until blended. Add egg whites, egg, oil and vanilla and stir until blended. Stir in 1/2 cup each graham cracker crumbs and marshmallow. Spread batter evenly in prepared pan.

 

Bake 10 minutes. Sprinkle remaining marshmallows and graham crackers over top, pressing them gently until partially submerged in batter. Bake 18 to 20 minutes longer until marshmallows on top are golden brown.

 

Cool completely in pan on wire rack. Lift foil by ends to a cutting board. Peel off foil and cut into squares. Snacking Brownies

 

1/2 c Butter or margarine softened

 

1 c Sugar

 

1 1/2 c Hershey’s Syrup

 

4 Eggs

 

1 1/4 c All-purpose flour

 

1 c Semi-Sweet Chocolate Chips

 

Heat oven to 350 degrees F. Grease 13×9×2-inch baking pan. In large mixer bowl, beat butter and sugar. Add syrup, eggs and flour; beat well. Stir in chocolate chips. Pour batter into prepared pan. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 36 brownies.

 

Snickers Bar Brownies

 

1 German Chocolate Cake Mix

 

3/4 c Margarine; melted

 

2/3 c Sweetened condensed milk

 

1 Large bag Snickers -OR-Milk Way Bars

 

Mix cake mix with melted margarine and condensed milk, Spread out 1/2 of the mixture into a 9×13” pan. Bake at 350 degrees F for 10 minutes. Slice candy bars into little slices. Lay these on top of the baked crust. With the remaining crumbly texture. No need to spread it on top to make it smooth. Put it back into the oven and bake it at 350 degrees F for 20 minutes.

 

Texas Longhorn Touchdown Brownies 1 1/4 c Butter or margarine

 

3/4 c Unsweetened cocoa

 

2 c Sugar

 

6 lg Eggs

 

1 tb Vanilla

 

2 c All-purpose flour

 

2 c Pecan halves

 

3/4 lb Semisweet chocolate; cut in 1/2” chunks In a 3-4 quart pan over low heat, stir butter with cocoa until melted. Off the heat, beat in sugar. Add eggs and vanilla; beat well. Add flour, pecans, and chocolate; mix well. Spread batter in buttered 9×13” pan. Bake in a 325 degree oven until top feels dry in center, about 35 minutes. Cool in pan. If baking ahead, wrap airtight when cool and hold up to a day. Cut into 12 to 16 pieces. Toffee Fudge Brownies

 

6 Heath bars; 6 3/8 oz; broken

 

1 c Walnuts; chopped

 

1 1/4 c Sugar

 

5 oz Unsweetened chocolate; chop

 

1/2 c Butter; soft

 

4 Eggs

 

1 tb Vanilla

 

1/4 ts Salt

 

2/3 c Flour

 

Position rack in center of oven and preheat to 325~F. Grease and flour 9 inch square baking pan. STEEL KNIFE: Combine toffee and walnuts in work bowl and chop coarsely using 6 to 8 on/off turns. Remove from work bowl and set aside. Combine sugar and chocolate in work bowl and mix using 6 on/off turns, then process until chocolate is as fine as sugar, about 1 minute. Add butter and blend 1 minute. Add eggs, vanilla and salt and blend until fluffy, about 40 seconds, stopping as necessary to scrape down sides of work bowl. Add flour and toffee mixture and blend using 4 to 5 on/off turns, just until flour is incorporated; do not overprocess (remove Steel Knife and blend mixture gently with spatula if necessary to mix in flour completely). Turn batter into prepared pan, spreading evenly. Bake until tester inserted in center comes out almost clean, about 50 minutes (for firmer, cakelike brownies, bake about 5 minutes longer). Let cool in pan on rack. Cut into 1 3/4-inch squares. Store in airtight container. These are dark, moist and crunchy with bits of toffee candy.

 

Tollhouse Golden Brownies

 

3/4 c Margarine, softened

 

3 Eggs

 

3/4 c Sugar

 

2 c Unsifted flour

 

3/4 c Packed dark brown sugar

 

2 ts Baking powder

 

1 ts Vanilla

 

1 ts Salt

 

1 c Chocolate chips

 

Preheat oven to 350 degrees F. Combine margarine, sugar, brown sugar and vanilla in a large bowl. Beat until creamy. Add eggs one at a time, beating well after each. Add the flour, baking powder and salt, and mix well. Stir in chocolate chips. Spread the batter evenly in a well-greased 9”×13” pan. Test the batter. Bake the remaining brownie (heh, heh, just kidding) for 30-35 minutes. Cool and cut into squares.

 

Try Some More Brownies

 

2 c All-purpose flour

 

1 ts Baking soda

 

1 ts Baking powder

 

1 c Cocoa powder

 

1 pn Salt

 

1 1/2 c Sugar

 

1 c Soy milk

 

2 tb Lemon juice

 

2 tb Oil

 

1/2 c Walnuts, optional

 

Preheat oven to 350F & lightly oil a 8 × 8 inch baking pan. Combine all the dry ingredients in a large mixing bowl. Mix well. Combine the liquid ingredients & stir into the dry ingredients. Mix well & mix in the walnuts if using.

 

Pour batter into prepared baking pan & bake in the preheated oven for about 40 to 45 minutes or until the brownies test done. Cool before serving.

 

Walnut Raspberry Brownies

 

3 Squares chocolate unsweetened

 

1/2 c Crisco

 

3 Eggs

 

1 1/2 c Sugar

 

1 1/2 ts Vanilla

 

1/2 ts Salt

 

1 c Flour

 

1 1/2 c Walnuts, chopped

 

1/3 c Raspberry jam

 

Melt chocolate and Crisco over warm water; cool slightly. Blend together eggs, vanilla, sugar and salt; stir in chocolate mixture, then flour. Fold in walnuts. Turn into well greased 8-inch square pan. Bake at 325 degrees F for about 40 minutes. Spoon jam over hot brownies; spread carefully. Let cool.

 

Wholesome Brownies

 

6 oz Chocolate chips; semisweet

 

1/3 c Butter

 

1 c Rolled oats; quick-cooking

 

1/4 c Brown sugar; packed

 

1/4 c Wheat germ

 

1/3 c Milk

 

1/2 ts Baking powder

 

1/4 ts Salt

 

1/2 c Walnuts; chopped

 

2 Eggs

 

2 tb White sugar

 

1 ts Vanilla

 

Preheat the over to 350 degrees. Melt the chocolate chips and the butter in the top of a double boiler or in a small heavy saucepan over – NOT IN – just simmering water. Remove the pan from the heat. Stir until smooth. Set aside. Combine the oats, wheat germ, dry milk, baking powder, salt and nuts in a medium size bowl. Set aside. Beat the eggs in a large mixing bowl. Mix in the brown and white sugars and the vanilla until thick. Stir in the melted-chocolate mixture. Fold in the oats mixture until just blended. Pour the batter into a greased (8”) square baking pan. Bake for 20 to 25 minutes or until the top is crisp but a toothpick inserted in the center comes out slightly moist. Set the pan on a rack to cool completely before cutting. Yields 25 Brownies

 

Zucchini Brownies

 

4 Eggs

 

1 1/2 c Oil

 

2 c Sugar

 

2 c Flour

 

2 ts Soda

 

2 ts Cinnamon

 

1 ts Salt

 

4 tb Cocoa

 

1 ts Vanilla

 

3 c Grated zucchini

 

1 c Chopped nuts

 

Beat together eggs, oil and sugar. Mix together the dry ingredients until smooth.

 

Mix all together well and spread into greased jelly roll pan. 350 degrees for 25-30 minutes

 

Cakes

 

18 Minute Chocolate Cake

 

2 c Flour

 

1 3/4 c Sugar

 

1/4 ts Salt

 

4 tb Cocoa

 

1 c Cold Water

 

1/2 c Vegetable Oil

 

1/2 c Butter

 

1/2 c Buttermilk

 

2 Eggs

 

1 ts Soda

 

Combine flour, sugar, salt and cocoa in a large bowl. Mix in a sauce pan, water, oil and butter. Bring to a boil. Pour into dry mix and beat until smooth. Add buttermilk, eggs and soda. Beat; batter will be thin. Pour into well greased jelly roll pan. Bake at 350 degrees F until done. Cool on a wire rack; while still a little warm, frost with your favorite frosting.

 

All-American Chocolate Cake

 

4 oz Unsweetened chocolate

 

1 c Shortening or 1/2 lb butter

 

2 ts Vanilla

 

2 c Cake flour

 

2 c Sugar

 

1 1/2 ts Baking powder

 

1 ts Baking soda

 

1 ts Salt

 

1 c Milk

 

4 Eggs

 

Preheat oven to 350F. In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth. Spread mixture in two greased and floured 9-inch round cake pans. Bake for 30-to-35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack.

 

Bacardi Rum Chocolate Cake

 

1 Package chocolate cake mix (2 layer size) 1 Jell-o chocolate instant pudding mix (4 serving) 4 Eggs

 

1/2 c Bacardi dark rum

 

1/4 c Cold water

 

1/2 c Wesson oil

 

1/2 c Slivered almonds, optional

 

Filling

 

1 1/2 c Cold milk

 

1/4 c Bacardi dark rum

 

1 Jell-o chocolate instant pudding mix (4 serving) 1 Dream whip topping mix

 

Preheat oven 350 degrees F. Grease and flour 2 – 9 inch layer cake

 

pans. Combine all cake ingredients together in a large bowl. Blend well, then beat at medium speed for 2 minutes. Turn into prepared pans/ Bake for 30 minutes or until cake tests done. Do not underbake. Cool in pans for 10 minutes. Remove from pans, finish cooling on racks. Split layers horizontally. Spread one cup filling between each layer and over top of cake. Stack. Keep cake well chilled. Serve cold. Filling: Combine milk, rum, pudding mix and topping mix in deep, narrow bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups. Banana Chocolate Cake

 

6 tb Butter

 

3/4 c Sugar

 

3/4 c Molasses

 

3 Eggs

 

2 1/2 c Mashed overripe bananas

 

2 3/4 c Flour

 

1 ts Baking soda

 

1/2 ts Salt

 

1 ts Vanilla extract

 

1 c Chocolate chips

 

Preheat oven to 350F. Cream together the butter and sugar in a mixer. Add to the molasses and mix until combined. Add the eggs, then mix in the bananas. Mix in the flour, baking soda, salt and extract until smooth, then fold in the chocolate chips. Place the batter in a buttered and floured 9-inch springform mold. Bake for about 1 hour. Let the cake cool on a rack, cut it in half to form 2 layers, frost with your favorite chocolate frosting and serve. Bar Cake

 

4 Eggs

 

16 oz Can Hershey syrup

 

6 Regular Hershey bars, melt

 

1 tb Vanilla

 

2 c Sugar

 

1 c Butter,soft

 

3 c Flour

 

1/2 ts Baking soda

 

1 c Buttermilk OR

 

1 c Milk + 1 Tb vinegar

 

Mix syrup, candy bars and vanilla. Cream sugar and butter and add to chocolate. add eggs to milk. Sift flour and baking soda and add

 

1/3 at a time. Add buttermilk and mix well. Pour into greased angel food pan and bake at 350 degrees F for 1-1/2 hours. Bavarian Spice Chocolate Cake

 

1 pk Pillsbury Plus Devil’s Food Cake Mix

 

1 ts Cinnamon

 

1/2 ts Nutmeg

 

1 c Cold mashed potatoes

 

1/2 c Butter, softened

 

1/2 c Water

 

3 Eggs

 

Glaze:

 

1/2 c Semi-sweet chocolate chips

 

1 tb Butter

 

2 tb Milk

 

1/2 c Powdered sugar

 

Heat oven to 350 degrees (F). Grease and flour a 12-cup fluted tube pan.

 

In large bowl, blend cake mix, cinnamon, nutmeg, potatoes, butter, water, and eggs until moistened. Beat 2 minutes at highest speed. Pour into prepared pan. Bake at 350 degrees (F) for 40-50 minutes. Cool upright in pan 25 minutes; invert onto serving plate. Cool completely.

 

In small saucepan, blend chocolate chips, 1 Tablespoon butter and milk over low heat until chocolate melts, stirring constantly. Remove from heat; stir in powdered sugar until smooth. (If needed, add a few more drops of milk for desired consistency.) Spoon over top of cake, allowing some to run down the sides. Garnish as desired.

 

Makes 16 servings.

 

Best Chocolate Cake with Fudge Frosting 2 c Flour

 

2 c Sugar

 

1/2 c Shortening

 

3/4 c Water

 

3/4 c Buttermilk

 

1 ts Baking soda

 

1 ts Salt

 

1 ts Vanilla

 

1/2 ts Baking powder

 

2 Eggs

 

4 oz Unsweetened chocolate, melted and cooled Fudge frosting (see below)

 

Heat oven to 350 degrees F.

 

Grease and flour 13 × 9 × 3 pan, 3 8” round pans or 2 9” round pans.

 

Beat all ingredients except fudge frosting in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl constantly. Pour into pan(s). Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans), or until wooden pick comes out clean. Cool rounds 10 min.; remove from pans. Cool completely. Frost.

 

Fudge Frosting

 

2 c sugar

 

1/2 c shortening

 

3 oz unsweetened chocolate

 

2/3 c milk

 

1/2 t salt

 

2 t vanilla

 

Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in a bowl of ice and water. Beat until frosting is smooth and of spreading consistency; add vanilla. Better Than Sex Cake

 

1 pk Semi-sweet chocolate chips (6oz)

 

3/4 c Pecans; chopped

 

1 pk Chocolate cake mix

 

4 Eggs

 

1 pk Instant chocolate pudding (4 serving size) 1 ct Sour cream (8oz)

 

Toss the chocolate chips and pecans in a tablespoon of the dry cake mix. Beat the remaining ingredients together for 3 minutes then fold in the chips and pecans. Pour into greased and floured Bundt or tube pan and bake 50 minutes at 350 degrees, or until cake test done.

 

Bittersweet Chocolate Pound Cake

 

6 oz Chocolate, unsweetened

 

2 c Flour

 

1 ts Baking soda

 

3/4 ts Baking powder

 

2 tb Instant coffee

 

2 tb Water, hot

 

Water, cold

 

2 c Sugar

 

1 c Butter; softened

 

1 ts Vanilla extract

 

3 Eggs

 

Rich Chocolate Glaze:

 

1 oz Chocolate, unsweetened

 

1 c Sugar, confectioners

 

3 tb Butter; softened

 

1/2 ts Vanilla extract

 

1 tb ;Water, hot tap, to 2 T

 

Preheat oven to 325 degrees F. Over hot (not boiling) water, melt chocolate bars, stirring until smooth. In small bowl combine flour, baking soda and baking powder; set aside. In 2-cup glass measure, dissolve instant coffee in hot water; add cold water to measure 11/2 cups. In a large mixer bowl, beat sugar, butter and vanilla until creamy. Beat in eggs one at a time. Beat at high speed 5 minutes. Stir in melted chocolate. Add flour mixture alternately with coffee mixture. Pour batter into greased and floured 10-inch Bundt pan or angel food cake pan.

 

Bake 65-70 minutes or until cake tester inserted in center comes out clean. Cool in pan 30 minutes; remove from pan and cool completely. Drizzle with Rich Chocolate Glaze. Glaze: Over hot (not boiling) water, melt chocolate, stirring until smooth. In the small mixer bowl, combine melted chocolate, confectioners’ sugar, butter and vanilla. At low speed, gradually beat in water until smooth. Drizzle over cake. Black Chocolate Cake

 

2 oz Unsweetened chocolate

 

1/2 c Sugar

 

1/2 c Milk

 

1 c Sugar

 

1/2 c Butter

 

1 c Milk

 

2 Eggs

 

2 c Flour, sifted

 

1 ts Soda

 

Boil first 3 ingredients until thick; set aside to cool. Mix together remaining ingredients. Add cooled chocolate; beat with electric mixer 2 minutes on medium speed. Bake in 9 × 13” pan 25 minutes at 350 degrees.

 

Black Forest Pudding Cake

 

1 1/4 c Sugar

 

1 c Flour

 

3 tb Cocoa, unsweetened

 

2 ts Baking powder

 

1/4 ts Salt

 

1/3 c Butter, melted

 

1 1/2 ts Vanilla

 

1/2 c Packed brown sugar

 

1/4 c Cocoa, unsweetened

 

1 1/4 c Hot water

 

1/4 c Kirsch or 2 tb. water plus

 

1/2 ts almond or rum extract

 

1 Can cherry pie filling

 

Preheat oven to 350 degrees F. In a medium-size bowl, combine 3/4 cup of the sugar, flour, three tablespoons of the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Spread into an 8 inch square pan. In a small bowl, combine remaining 1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Combine hot water and kirsch; pour over batter. Do not stir. Bake for 40 minutes, or until center is almost set. Let stand 15 minutes. Transfer to dessert dishes and spoon pudding from bottom of pan over cake. Serve with cherry pie filling as sauce.

 

Black Russian Cake

 

1 pk Yellow cake mix

 

1 pk Instant chocolate pudding

 

2 ts Cinnamon

 

2 ts Instant coffee

 

4 Eggs

 

Milk Chocolate Frosting

 

1/2 pk Milk chocolate frost mix

 

2 tb Hot water

 

2 tb Butter, softened

 

1 tb Brandy

 

1 tb Orange Flavor liqueur

 

1/4 ts Almond extract

 

2 tb Powdered sugar

 

3/4 c Water

 

3/4 c Oil

 

1/4 c Vodka

 

1/4 c Tia Maria or cream de cacao

 

Combine all ingredients, blend for 1 minutes with mixer at low speed; beat at high speed for 2 minutes. Spoon into greased and floured Bundt pan. Bake at 350 degrees for 45 minutes. Cool at least 10 in pan; turn out to cool. Ice with the milk chocolate frosting. Frosting: Combine all ingredients in small mixing bowl,

 

beat 1 minute at low speed, beat for 1 minute at high speed. Stir in a few more drops of water until mixture reaches desired spreading consistency.

 

Blender Double Fudge Cake

 

1/4 c Nuts

 

1 Egg

 

3 tb Shortening

 

1 c Milk

 

3 oz Unsweetened chocolate; Premelted envelopes 1/2 ts Vanilla

 

1 1/4 c Flour

 

1 1/3 c Sugar

 

1 1/4 ts Baking powder

 

1/2 ts Salt

 

1/4 ts Soda

 

1/2 c Semisweet chocolate pieces

 

Heat oven to 350 degrees F. Grease and flour baking pan, 9×9×2”. Measure nuts into blender; chop on low speed. Set nuts aside. In order listed, measure remaining ingredients except chocolate pieces into blender. Blend 30 seconds on high speed, stopping blender occasionally to scrape sides with rubber spatula. (Batter may be slightly lumpy). Pour batter into pan. Bake about 35 minutes or until wooden pick inserted in center comes out clean. Immediately sprinkle chocolate pieces over cake. Place baking sheet over pan so contained heat will soften chocolate pieces. Spread softened chocolate evenly over cake; sprinkle with reserved nuts. Serve warm.

 

To prepare cake with electric mixer, measure all ingredients except nuts and chocolate pieces into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Bake as directed. If using self-rising flour, omit baking powder and salt. Bourbon Chocolate Cake

 

1 pk Chocolate cake mix, with pudding

 

3 Eggs

 

1/2 c Bourbon whiskey

 

1/2 c Water; cold

 

1/3 c Vegetable oil

 

Frosting:

 

1 pt Whipping cream

 

1/3 c Unsweetened cocoa powder

 

1/2 c Powdered sugar

 

1 ts Vanilla

 

1/2 c Bourbon

 

1 c Nuts; chopped

 

Butter and flour two 9” round cake pans. Combine cake mix, eggs, bourbon, cold water and vegetable oil in large bowl of mixer. Beat for 2 minutes on high speed until very light. Pour into pans. Bake at 350 degrees F for 30 minutes or until tests done. Cool in pans 10 minutes. Remove. Cool completely. Split layers in half horizontally. Spread frosting over each cake layer. Sprinkle with walnuts. Stack layers. Cover sides with frosting. Chill at least 2 hours. Frosting: In large mixing bowl, combine whipping cream, cocoa, powdered sugar and vanilla. Beat until stiff then fold in the bourbon. Butterfinger Cake

 

1 pk German Chocolate Cake mix

 

8 oz Butterscotch topping for ice cream

 

2 lg Butterfinger bars

 

1 lg Cool Whip

 

1 c Pecans; chopped

 

Bake cake in a 9×13 pan. While cake is still hot, pour butterscotch topping over cake, poking small holes in cake so that topping can soak in. Cool completely. Crush Butterfinger bars. Reserve 1/2 of one bar and mix the rest into a large carton of Cool Whip along with the pecans. Spread over cooled cake and top with reserved Butterfinger. Refrigerate until ready to serve. Cape Cod Chocolate Cake

 

1 3/4 c Cake flour

 

2 ts Baking powder

 

1/4 ts Soda

 

1 ts Salt

 

1 1/2 c Sugar

 

1/2 c Shortening

 

1 c Plus 2 T evaporated milk

 

2 Unbeaten eggs

 

2 Squares melted chocolate

 

1 ts Vanilla

 

Stir flour, baking powder, soda, salt and sugar into a mixing bowl. Drop shortening and milk into dry ingredients. Do not dilute the evaporated milk, use full strength. Beat, beat, beat for about 2

 

minutes on low speed in an electric mixer. Add eggs and melted chocolate. Lastly add vanilla. Beat all together for 1 minute. Scrape down and beat again for another minute. Turn into two layer cake pans and bake at 350 degrees for 35 minutes. Frost with butter cream frosting to which 1/2 c walnuts, chopped fine have been added.

 

Caramel Chocolate Chip Cake

 

2 c All-purpose flour

 

1 c Packed brown sugar

 

1/2 c Granulated sugar

 

1/2 c Semisweet chocolate chips, finely chopped 1/2 c Shortening

 

1 1/4 c Milk

 

3 ts Baking powder

 

1 ts Salt

 

1/2 ts Baking soda

 

1 1/2 ts Vanilla extract

 

3 Eggs

 

1 Caramel fluff frosting recipe

 

Preheat oven to 350 degrees. Grease and flour a 13 × 9 × 2” rectangular baking pan. Beat all ingredients except Caramel Fluff in a large bowl on low speed for 30 seconds, scraping bowl constantly. Neat on high speed for 3 minutes, scraping bowl occasionally. Pour into pan. Bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes; cool completely. Frost with Caramel Fluff. Store in refrigerator.

 

Cheese & Chocolate Tunnel Cake 1 Two layer chocolate cake mix with pudding 1/3 c Margarine or butter

 

16 oz Cream cheese, softened

 

1/2 c Sugar

 

2 Eggs

 

2 ts Margarine or butter, melted

 

2 oz Semi sweet chocolate

 

2 ts Corn syrup

 

Preheat oven to 350 degrees. Prepare cake mix according to package directions, substituting margarine for oil. Reserve 1 cup of batter. Pour remaining batter into a 12 cup greased and floured fluted tube pan. Combine cream cheese and sugar, mixing well at medium speed on an electric mixer until well blended. Blend in eggs, one at a time. Pour over batter in the pan. Spoon reserved batter over cream cheese mixture. Bake 1 hour or until toothpick

 

inserted in center comes out clean. Cool 30 minutes; remove to a wire rack. Combine margarine, chocolate and corn syrup in a small saucepan. Cook over low heat until chocolate is melted. Pour over cooled cake.

 

Chocolate Almond Pound Cake

 

1/2 c Finely chopped almonds

 

1 1/2 c Sugar

 

4 oz Butter, melted

 

4 Eggs

 

4 oz Bitter chocolate, melted

 

1 1/2 ts Almond extract

 

2 c Flour

 

1 c Corn meal

 

1 ts Salt (optional)

 

1/2 ts Baking powder

 

1 c Milk

 

Preheat oven to 350 degrees. Generously grease a 12 c bundt pan. Coat sides with almonds.

 

In a large bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each egg. Stir in chocolate and almond extract.

 

Combine flour, corn meal, salt and baking powder. Add alternately with milk to chocolate mixture, mixing at low speed until well blended. Spoon into pan.

 

Bake 50-60 minutes. Cool 10 minutes. remove from pan and cool on rack.

 

Serves 16

 

Chocolate Angel Food Cake

 

1 c All-purpose flour

 

1 1/2 ts Cream of tartar

 

1/4 c Cocoa

 

1/2 ts Salt

 

1 1/2 c Sugar

 

1 1/2 ts Vanilla

 

10 Egg whites

 

Preheat oven to 325 degrees F.

 

In medium bowl, sift flour. Sift flour again twice with cocoa and 1/2 cup sugar. Set aside. In large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add remaining sugar, 2 Tbsp at a time until stiff peaks form. Fold in flour mixture and vanilla.

 

Pour into ungreased tube pan. Bake for 55 to 65 minutes. Invert

 

pan for about 1 hour or until the cake is cool. Chocolate Applesauce Cake

 

2 c Unsifted Unbleached Flour

 

2 tb Cocoa

 

1 1/2 ts Baking Soda

 

1/2 ts Salt

 

1/2 c Shortening

 

1 1/2 c Sugar

 

2 lg Eggs

 

2 ts Vanilla Extract

 

2 c Unsweetened Applesauce

 

6 oz Semisweet Chocolate Chips

 

1/2 c Chopped Walnuts

 

Sift the flour, cocoa, baking soda and salt together and set aside. Cream the shortening and sugar together in a large mixing bowl until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla extract. Add the dry ingredients alternately with the applesauce to the creamed mixture, beating well after each addition, using the mixer set on low speed. Pour the batter into a greased 13 × 9 × 2-inch baking pan. Sprinkle with the chocolate chips and chopped walnuts. Bake in a preheated 350 degree F. oven for 35 minutes or until the cake test done. Cool in the pan on a wire rack.

 

Chocolate Beer Pudding Cake

 

Batter:

 

1 1/2 c All purpose flour

 

3/4 c Sugar

 

1 tb Unsweetened cocoa

 

1 1/2 ts Baking powder

 

1/2 ts Baking soda

 

1/4 ts Salt

 

3/4 c Beer

 

1/3 c Oil

 

1 Egg, slightly beaten

 

Syrup:

 

1 tb Unsweetened cocoa

 

3/4 c Beer

 

1/3 c Packed brown sugar

 

1/3 c Granulated sugar

 

For batter, mix dry ingredients; make a well in center, Add beer, oil and egg. Beat just until smooth. For syrup, make a paste of cocoa and a little beer. Add remaining beer and sugars. Heat to boiling. Pour batter into a greased 8-inch square baking pan. Drizzle syrup

 

over top Bake at 350 deg F 40 minutes. Cool about 5 minutes, Loosen sides of cake from pan; invert onto plater. Even out pudding layer with knife. Serve warm or cool. Best outside, aroma is quite powerful

 

Chocolate Cake

 

3/4 c Margarine; at room temperature

 

1/4 c Sugar;

 

1/2 c Liquid egg;substitute at room temperature Liquid sugar;substitute equal to 1/3 cup sugar 2 t Vanilla;

 

2 c Cake flour;

 

2 t Baking powder;

 

1/4 c Instant dry milk;

 

1/3 c Cocoa;

 

1 c Water; at room temperature

 

Cream together margarine and sugar at medium speed until light and fluffy. Add egg substitute, sweetener, and vanilla to creamed mixture and beat at medium speed for 1/2 minute. Stir together flour, baking powder, dry milk, and cocoa to blend. Add 1 cup water to creamed mixture along with flour mixture and mix at medium speed only until smooth. Spread evenly in a 9 inch square pan that has been greased with margarine. Bake at 350 degree F. for 30-35 minutes or until a cake tester comes out clean and the cake pulls away from the sides of the pan. Cool to room temperature and cut 4 × 4 to yield 16 equal servings.

 

Miracle Whip Cake

 

2 c Flour

 

3 tb Cocoa

 

1 c Sugar

 

1/2 ts Salt

 

Sift above together 3 times. Put in mixing bowl and make a well in the middle. Put one cup of Miracle Whip Salad Dressing and 3/4 cup of boiling water to which has been added 1 1/2 tsp. of soda and 1 tsp. vanilla into the well you have made in flour. Mix well by hand. Bake in greased and floured layer cake pans (two 8-inch) or large glass pan. Bake at 350 degrees about 35 to 40 minutes, or until cake springs back when tested.

 

Chocolate Cake With Rum Spiked Figs

 

1 1/2 c Dried Mission Figs

 

1/3 c Dark Rum

 

1/3 c Water

 

8 oz Semisweet Chocolate

 

8 oz Unsalted butter

 

6 Eggs

 

1 c Unsweetened Cocoa Powder

 

1 1/2 c Sugar

 

1 c Whipping cream, soft whipped

 

With a small knife remove the hard bit of stem at the tip of each fig. Place the figs in a small saucepan with the rum and water. Bring to a boil over high heat. Cover pan, reduce heat to simmer and continue cooking until figs are tender, about 20 minutes. Set aside. Grease bottom and sides of a round baking pan – 9 inches in diameter and 2 inches high – with shortening or vegetable oil. Line the bottom with a circle of parchment or aluminum foil. Set aside. Cut the chocolate into small pieces and melt it with the butter in the top of a double boiler. Remove from heat and stir until smooth. Crack the eggs into a large bowl. Add cocoa and sugar to the eggs and beat with an electric mixer until blended evenly. Drain the figs, discarding the liquid. Stir figs and chocolate into the egg mixture and mix well. Spoon the batter into the prepared pan. Bake in a preheated 350 degree oven until the cake rises to the top of the pan and feels set in the center, about 40 minutes. Let it cool in the pan on a wire rack. When cool, turn it out onto a rack. Remove the parchment or foil, invert the cake into a large serving plate. Cover it and refrigerate until ready to serve. Accompany with whipped cream.

 

Chocolate Carrot Cake

 

1 1/2 c Finely grated carrots

 

3/4 c Granulated sugar

 

1/2 c Canola oil

 

1 c Boiling water

 

1 1/2 c Wholewheat flour

 

1/2 c Unsweetened cocoa powder

 

1 ts Cinnamon

 

1 1/2 ts Baking powder

 

1/2 ts Salt

 

Pre-heat oven to 350 degrees F.

 

In a large bowl, combine carrots, sugar & oil. Pour water over the mixture. In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture & mix well.

 

Pour into a non-stick or lightly oiled 8” square pan. Bake for 35 minutes.

 

Chocolate Cherry Sheet Cake

 

1 pk Pillsbury Plus Devil’s Food Cake Mix

 

1 Can (21-oz.) cherry fruit pie filling

 

1 ts Almond extract

 

2 Eggs; beaten

 

Frosting:

 

1 c Sugar

 

5 tb Butter or margarine

 

1/3 c Milk

 

1 pk (6-oz.) semi-sweet chocolate chips

 

Heat oven to 350 degrees F. Grease and flour 13×9-inch pan. In large bowl, combine all cake ingredients. By hand, stir until well mixed. Pour into greased and floured pan. Bake at 350 degrees F. for 25 to 30 minutes or until toothpick inserted in center comes out clean.

 

In small saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips until smooth. Pour and spread over warm cake. Makes: 12 to 16 servings.

 

Chocolate Chip Butter Cake

 

8 oz Butter or Margarine

 

2 c Sugar

 

4 Eggs, separated

 

2 2/3 c Sifted Cake Flour

 

2 ts Baking Powder

 

1/2 ts Salt

 

1 c Milk

 

2 ts Vanilla

 

5 oz German Sweet Chocolate Bars

 

Cream butter and sugar together. Add yolks one at a time, beating well after each addition. Add sifted dry ingredients, alternating with milk and vanilla. Add in thirds, beating until smooth after each addition. Grate chocolate coarsely, reserving 1/3 cup for the topping. Beat whites until stiff and fold into batter, add remaining chocolate to batter and mix. Pour in a greased and floured 9×13 pan. Sprinkle the top with the 1/3 cup of grated chocolate. Bake in a preheated 350 degree F oven for 40 minutes. Chocolate Chip Sour Cream Pound Cake

 

3 c Unsifted flour

 

1/4 ts Baking soda

 

2 c Sugar

 

1 c Butter, softened

 

6 Eggs

 

1 ts Vanilla extract or flavor

 

1 pk Sour cream (8 oz)

 

1 c Mini chocolate chips

 

Preheat oven to 350 degrees F. Stir together flour and baking soda. In mixer bowl, beat sugar and butter until fluffy. Beat in eggs, one at a time, until smooth; add vanilla. Beat in sour cream alternately with flour mixture. Fold in chocolate chips. Pour into well-greased and floured 10-inch fluted tube cake pan. Bake 1 hr. and 15 min. or until wooden pick comes out clean. Cool; remove from pan. Sprinkle with confectioners’ sugar if desired. Yield: 1 ten-inch cake Chocolate Cinnamon Angel Food Cake 1 1/2 c Egg whites (10-12 eggs)

 

1 c Sifted flour

 

1 1/2 c Sifted confectioners sugar

 

3 tb Unsweetened cocoa

 

1/2 ts Cinnamon

 

1 1/2 ts Cream of tartar

 

1 ts Vanilla

 

1 c Sugar

 

Bring egg whites to room temperature, about 1 hour. Meanwhile, sift flour, cocoa, powdered sugar, and cinnamon together three times. Set aside. In a large mixer bowl, beat the egg whites, cream of tartar, and vanilla with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, 2 Tablespoons at a time, beating on high speed until stiff peaks form. Transfer to a larger bowl if needed. Sift about 1/4th of the flour mixture over the beaten egg whites. Fold in gently. Repeat, folding in the remaining flour mixture in fourths. Pour into ungreased 10 inch tube pan. Bake on the lowest rack in the oven at 350 degrees F for 40-45 minutes or until the top springs back when touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove.

 

Makes 16 slices.

 

Chocolate Cranberry Cake

 

1/2 lb Butter; room temperature

 

2/3 c Sugar

 

1 ts Vanilla

 

3 tb Cranberry liqueur, (optional)

 

8 oz Semi-sweet chocolate; melted

 

4 Eggs; separated

 

1/3 c Cake flour

 

1 1/3 c Fresh cranberries; chopped

 

3 tb Sugar

 

Preheat oven to 350 degrees F. Line bottom of a 9-inch springform pan with parchment.

 

Whip butter with electric beater until light and fluffy. Add sugar and beat for 2 to 3 minutes. Mix in vanilla, liqueur and chocolate. Add yolks one at a time. Mix in flour and cranberries. Whip egg whites in clean bowl until soft peaks form. Add 3 tablespoons sugar and continue whipping until stiff. Fold 1/3 of whites into batter. Then fold remaining whites into mixture. Pour into prepared pan and bake for 25 minutes. Let cool 5 minutes, then cover with foil and cool completely. Chocolate Cream Roll

 

6 tb Flour

 

6 tb Cocoa

 

1/2 ts Baking powder

 

1/4 ts Salt

 

4 md Eggs

 

3/4 c Sugar

 

1 ts Vanilla

 

Icing sugar

 

Whipped Cream

 

Sift flour, cocoa, baking powder and salt, THREE times, onto a sheet of waxed paper. Beat egg whites til thick and fluffy. Add sugar gradually while beating, then add yolks and vanilla. Mixture should be thick and lemony. Sift dry mixture over egg mix and fold in gently. Prepare an edged cookie pan by greasing and lining with waxed paper. Pour batter onto pan and spread evenly. Bake at 400 F for 12-15 minutes. When baked, remove from pan and roll in a damp tea towel on which you have sprinkled some icing sugar. When cool, unroll, trim off any crusty edges. Spread whipped cream on cake and roll up. Serve with a dollop of whipped cream on the side.

 

Chocolate Eclair Cake

 

1 Box whole graham crackers

 

6 oz Package inst vanilla pudding mix

 

3 c Milk

 

8 oz Carton whipped topping

 

Glaze:

 

1 c Sugar

 

1/8 ts Salt

 

1/3 c Cocoa

 

1/4 c Milk

 

1/4 c Butter

 

1 ts Vanilla extract

 

Butter 13 × 9 inch pan and cover bottom with layer whole graham crackers. Mix pudding mix and milk beating well. Fold in whipped topping. Spread half of mixture over crackers in pan. Cover with another layer of crackers. Spread remaining mix over crackers. Top with a layer of crackers.

 

In saucepan, combine sugar, salt, cocoa and milk. Bring to a boil and boil one minute. Remove from heat and add butter and vanilla. Beat until smooth and spread on top of crackers. Refrigerate. Much more delicious if not served until next day. Chocolate Hazelnut Cake

 

6 oz Chocolate, semisweet

 

3/4 c Butter

 

2/3 c Sugar

 

8 Eggs; separated

 

1 1/3 c Hazelnuts; ground

 

2/3 c Bread crumbs or matzo meal

 

1 ts Cinnamon, ground

 

Chop chocolate into small pieces. Place in small bowl over hot water to melt, stirring occasionally.

 

Beat butter with half the sugar until soft and light. Beat in egg yolks, one at a time. Combine hazelnuts, bread crumbs and cinnamon and stir in.

 

Whip egg whites. Beat in remaining sugar in slow stream and whip until firm peaks form. Stir 1/4 of whites into batter. Fold in rest with a rubber spatula.

 

Pour batter into greased 10-inch cake pan lined with parchment paper. Bake at 350 degrees F until well risen and firm in center, about 45 minutes. Invert cake onto rack and cool a few minutes. Lift off pan and cool completely. If prepared in advance, wrap cake in plastic and refrigerate up to 5 days or freeze up to 1 month. Bring cake to room temperature before serving. Chocolate Ice Box Cake

 

1/2 lb German sweet chocolate

 

3 tb Boiling water

 

1 c Powdered sugar

 

2 Egg yolks

 

1 ts Vanilla

 

2 Beaten egg whites

 

1 pt Cream, whipped

 

3/4 Of an angel food cake (mix can be used) Melt chocolate and boiling water together, remove from stove and add cup of powdered sugar and 2 egg yolks, beaten. Add vanilla, egg whites beaten moderately stiff, and fold in whipped cream. Break angel food cake into irregular pieces. Place half the cake bits in a pan, cover with half the chocolate custard. Add remaining cake, and cover generously with remaining chocolate. Chill twelve hours, or overnight, in refrigerator.

 

Chocolate Cherry Ice Cake

 

1/2 lb German sweet chocolate

 

1/2 c Cherries

 

3 tb Boiling water

 

1 c Powdered sugar

 

2 Egg yolks

 

1 ts Vanilla

 

2 Beaten egg whites

 

1 pt Cream, whipped

 

3/4 Of an angel food cake (mix can be used) Melt chocolate and boiling water together, remove from stove and add cup of powdered sugar and 2 egg yolks, beaten. Add vanilla, egg whites beaten moderately stiff, and fold in whipped cream. Break angel food cake into irregular pieces. Place half the cake bits in a pan, cover with half the chocolate custard. Add remaining cake, and cover generously with remaining chocolate. Chill twelve hours, or overnight, in refrigerator.

 

Chocolate Layer Cake

 

2 1/4 c Sifted Unbleached Flour

 

1 ts Baking Powder

 

1/2 ts Baking Soda

 

1/2 ts Salt

 

3/4 c Butter Or Regular Margarine

 

1 1/2 c Sugar

 

2 lg Eggs

 

1 ts Vanilla

 

2 oz Unsweetened Chocolate, Melted And Cooled (2 Sqrs) 1 c Cold Water

 

Dark Chocolate Icing (Below)

 

Sift the flour, baking powder, baking soda, and salt together in a small bowl and set aside.

 

Cream the butter and sugar together, in a mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla and cooled chocolate.

 

Add the dry ingredients alternately with the water to the creamed mixture, beating well after each addition. Pour the batter into 2 greased and waxed paper-lined 9-inch round cake pans. Bake in a preheated 350 degree F. oven for 30 minutes or until the cake tests done. Cool in the pans on racks for 10 minutes. Remove from the pans and finish cooling.

 

Place one cake layer on a serving plate upside down (slicing the top off in needed to level the cake) and frost the top. Place the second layer on top of the first right side up (again slicing the top if needed to square the cake up) and use the remaining frosting to frost the sides and top. Use the following icing or one of your choice. DARK CHOCOLATE ICING:

 

Melt 3 ozs (3 squares) of unsweetened chocolate over hot water and cool to room temperature. Combine 1/2 cup of butter or regular margarine, cooled chocolate, 3 egg yolks in a mixing bowl. Beat with an electric mixer, set on medium speed, until well blended. Gradually beat in 1 pound (1 box) of sifted confectioners’ sugar and 1/4 cup hot water. Beat in 1 tsp vanilla and beat until smooth. Chocolate Marble Cake

 

1/3 c Butter

 

1 c Sugar

 

2 ts Baking powder

 

1 ea Chocolate, unsweetened, squares

 

1 ts Vanilla

 

2 ea Egg, well beaten

 

1 1/2 c Flour

 

1/2 c Milk

 

1 tb Butter

 

Cream the 1/3 cup butter and sugar together, add the well beaten eggs and mix well. Sift flour and baking powder and add alternately with the milk to the first mixture. Put 1/3 of mixture into a bowl and add the 1 Tbsp of butter and chocolate which have been melted together. To the white batter, add the vanilla. Drop white batter, then chocolate, by spoonfuls into a well-greased, deep cake pan and bake at 350 degrees F about 40 minutes.

 

Chocolate Mint Layer Cake

 

1 c Mint-Chocolate Chips;Nestles

 

1 1/4 c ;water, divided

 

2 1/4 c Flour; Unbleached

 

1 ts Salt

 

1 ts Baking Soda

 

1/2 ts Baking Powder

 

1 1/2 c Brown Sugar; Firmly Packed

 

1/2 c Butter, Softened

 

3 ea Eggs; Large

 

Chocolate Mint Frosting

 

1/2 c Mint-Chocolate Chips;Nestles

 

1/4 c Butter

 

1 ts Vanilla Extract

 

1/4 ts Salt

 

3 c Confectioners’ Sugar

 

6 tb Milk

 

Garnishes:

 

Chocolate Leaves

 

Chocolate Curls

 

Chocolate Gratings

 

Cake:Preheat oven to 375 degrees F. In a small saucepan, combine mint-chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes. In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alternately with remaining 1 cup of water. Pour into 2 greased and floured 9-inch round baking pans. Bake at 375 degrees F. for 25 to 30 minutes, or until cake tests done. Cool completely on wire racks. Fill and frost with Chocolate Mint Frosting. Garnish as desired.

 

Chocolate-Mint Frosting: Combine over hot (not boiling) water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners’ sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.)

 

Garnishes: Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center. To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish.

 

Chocolate Orange Cake

 

Veg spray

 

1 Egg, or substitute

 

1/2 c Low fat buttermilk

 

2 ts Very ripe banana

 

2 tb Fresh orange juice

 

1 ts Orange peel, grated fine

 

1 ts Vanilla

 

3/4 c Sugar

 

1 c Self rising flour

 

1 ts Soda

 

1/2 c Tiny semisweet choc chips

 

Cocoa powder and oj peel for garnish

 

Preheat oven 350. Use bundt pan or 8×8 pan coated with nonstick spray.

 

Beat egg 2-3 mins on medium speed. Add sugar gradually. Add all ingredients except garnish and mix gently. Put in pan. Bake 30 mins, or until it passes the toothpick test. Cool before removing from pan and garnish with cocoa powder and orange zest.

 

Chocolate Raspberry Marbled Cake

 

10 oz Frozen red raspberries; thawed and drained, reserving syrup 1/4 c Red raspberry jam

 

4 tb Cornstarch

 

1 Chocolate cake mix

 

8 oz Cream cheese; softened

 

2 tb Margarine; softened

 

14 oz Sweetened condensed milk

 

1 Egg

 

1 ts Vanilla

 

Preheat oven to 350 F. In 1-quart glass measure with handle, combine reserved 2/3 cup syrup from raspberries, red raspberry jam, and 2 tablespoons cornstarch. Microwave on 100% power 11/2 to 2-1/2 minutes or until thickened and clear. Gently stir in raspberries. Set aside. Prepare cake mix as package directs. Pour half the batter into lightly greased 13x9x2 inch baking pan; bake 15 minutes. Meanwhile, in small mixer bowl, beat cheese, margarine and remaining 2 tablespoons cornstarch until fluffy. Gradually beat in sweetened condensed milk, then egg and vanilla. Pour evenly over cake in pan. Spoon raspberry mixture in small amounts over top. Return to oven; bake 10 minutes longer. Top evenly with remaining cake batter. Return to oven; bake 30 minutes longer or until cake springs back when lightly touched. Cool. Chill thoroughly. Garnish as desired. Refrigerate leftovers. Chocolate Zucchini Cake

 

1/2 c Butter

 

1 3/4 c Sugar

 

2 1/2 c Flour

 

4 tb Cocoa

 

1 ts Baking soda

 

1/2 ts Baking powder

 

1/2 ts Cinnamon

 

1/2 ts Salt

 

2 Eggs

 

1/2 c Sour milk; (a tsp of vinegar added to milk) 1/2 c Oil

 

1 ts Vanilla

 

2 c Grated zucchini

 

Chocolate chips

 

Whipped cream

 

Preheat oven to 325 degrees. Grease a 9×13 inch pan. Combine butter, sugar, flour, cocoa, soda, baking powder, cinnamon, salt, eggs, milk, oil, vanilla, and zucchini. Pour into pan. Top with chocolate chips. Serve with whipped cream. Cocoa Chiffon Cake

 

3/4 c Boiling water

 

1/2 c Cocoa

 

1 1/2 c Flour --sifted

 

1 3/4 c Sugar

 

1 1/2 tb Baking powder

 

1/2 tb Salt

 

1/2 c Oil

 

1 ts Vanilla

 

1/2 ts Almond extract

 

1 c Egg whites --7-8

 

1/2 ts Cream of tartar

 

Blend cocoa and water and cool. Mix flour. baking powder and salt. Beat yolks with half of sugar. In another bowl, beats whites with cream of tartar, gradually adding rest of sugar till stiff peaks form. Fold in yolk mixture and dry ings. Spoon into ungreased tube pan. Bake about 65 min. at 325 degrees F. Invert to cool. Cranberry White Chocolate Coffee Cake 2 c Fresh or frozen cranberries

 

3/4 c Butter

 

1 1/4 c Packed brown sugar

 

2 Eggs

 

2 1/2 c All-purpose flour

 

1 ts Baking soda

 

1 ts Baking powder

 

Pinch of salt

 

1 c Buttermilk

 

1 c White chocolate chips

 

If using frozen cranberries, thaw and drain berries. In large bowl, beat butter with 1 cup of the brown sugar until light. Beat in eggs, 1 at a time, beating well after each addition. In separate bowl, mix together flour, baking soda, baking powder and salt. Add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Gently stir in cranberries and 3/4 cup of the white chocolate chips. Spoon into greased 9 inch springform pan, smoothing top. Sprinkle with remaining brown sugar and chocolate chips. Bake coffee cake in center of 350 degrees F oven for about 1 hour and 15 minutes or until firm when gently pressed in center. Let cool in pan on rack for 20 minutes before removing from pan. Serve warm or cool. (Coffee cake can be wrapped in plastic wrap, then foil and frozen in airtight container for up to 2 weeks.) Makes 12 servings.

 

Death By Chocolate

 

4 Eggs

 

1/2 c Water

 

1/2 c Vegetable oil

 

8 oz Sour cream

 

1 Box chocolate or devils food cake mix

 

1 sm Box of instant chocolate pudding

 

1/2 ts Instant coffee (opt)

 

Butter buds (to taste, opt)

 

12 oz Bag mini chocolate chips

 

Beat eggs. Mix in water, oil and sour cream. Add dry ingredients and beat until smooth. Stir in chocolate chops last. Pour into a greased bundt pan, and bake 1 hour at 350 F. Decadent Fat Free Chocolate Cake

 

No stick cooking spray

 

1 1/3 c Flour

 

1/2 c Unsweetened cocoa

 

1/4 c Argo Corn Starch

 

1 ts Baking powder

 

1/2 ts Baking soda

 

1/2 ts Salt

 

1 1/4 c Sugar

 

1 c Water

 

3 Egg whites

 

1/2 c Karo light Corn Syrup

 

Preheat oven to 350 degrees F. Spray 9×9-inch square baking pan with cooking spray. In a large bowl combine flour, cocoa, cornstarch, baking powder and salt. In a medium bowl with wire whisk or fork, stir together sugar and water 1 minute. Add egg whites and corn syrup; stir until blended. Gradually stir into dry ingredients until smooth. Pour into pan. Bake 35 minutes or until toothpick inserted into center of cake comes out clean. Cool. If desired, sprinkle with confectioners sugar. Makes 16 servings. Devil’s Food

 

4 oz Unsweetened Chocolate

 

1 c Sugar

 

1/2 c Buttermilk or sour milk

 

1/2 c Cake Flour; sifted

 

1 1/2 ts Baking Powder

 

3/4 ts Soda

 

1/2 ts Salt

 

1/2 c Butter or shortening

 

3/4 c Sugar

 

3 Eggs; well beaten

 

1 c Buttermilk or sour milk

 

1 ts Vanilla

 

Melt chocolate over boiling water; add 1 cup sugar and 1/2 cup buttermilk and stir over boiling water until sugar is dissolved. Cool. Sift flour once, measure, add baking powder, soda, and salt and sift together three times. Cream butter thoroughly add 3/4 cup sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add about 1/4 of flour mixture, mix thoroughly; add chocolate mixture and blend. Add remaining flour, alternately with buttermilk, a small amount at a time; beat very thoroughly after each addition. Add vanilla. Bake in greased 15×9×2-inch pan, in a moderate oven ( 350 degrees F.) 30 minutes, or until cake is done. When cold, trim edges, cut in half crosswise, and put together as a two-layer cake, matching edges carefully. Spread tops and sides with Fudge Frosting. Or add chopped nut meats to part of frosting and use as filling.

 

Diabetic German – Chocolate Cake 4 oz Baking chocolate

 

1/2 c Boiling water

 

1/2 c Butter

 

1/2 c Granulated sugar replacement

 

3 T Granulated fructose

 

4 ea Egg yolks

 

2 t Vanilla extract

 

2 1/4 c Flour

 

1 t Baking soda

 

1/2 t Salt

 

1 c Buttermilk

 

4 ea Egg whites,stiffly beaten

 

Melt chocolate in boiling water and cool.Cream next 3 ingredients together until fluffy.Add egg yolks,one at a time,beating well after each addition.Blend in vanilla and chocolate water.Sift flour with baking soda and salt.Add alternately with buttermilk to chocolate mixture,beating till smooth.Fold in egg whites.Grease and line 3 9in. pans.grease again and flour.Pour batter into pans and bake 2530 minutes at 350 degrees F. Remove paper lining and cool.Frost with Diabetic Coconut-Pecan Frosting. yield: 60 servings Fat Free Chocolate Cake

 

1 1/4 c Flour

 

1 c Sugar

 

1/2 c Unsweetened cocoa

 

1/4 c Corn starch

 

1/2 ts Baking soda

 

1/2 ts Salt

 

4 Egg whites

 

1 c Water

 

1/2 Light or dark corn syrup

 

Mazola No-stick cooking spray

 

Preheat oven to 350 degrees F. Spray 9” square baking pan with cooking spray.

 

In large bowl, combine dry ingredients until well mixed. In medium bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients until smooth. Pour into prepared pan. Bake 30 minutes or until cake springs back when lightly touched. Cool on wire rack 10 minutes.

 

Makes 16 servings.

 

French Chocolate Cake

 

7 oz Semisweet chocolate

 

14 tb Butter or margarine

 

4 Eggs

 

3/4 c Sugar

 

1 c Flour

 

1/3 c Hazelnuts, coarsely chopped

 

1 ts Baking powder

 

Makes about 10 servings

 

Preheat oven to 425 degrees F. Grease a springform pan with detachable bottom that has a diameter of about 9 1/2 inches. Melt cooking chocolate and butter in a thick-bottomed pot over low heat. Beat eggs and sugar until light and airy. Carefully stir the somewhat cooled chocolate mixture into egg mixture. Blend flour, nuts, and baking powder together, and fold carefully into batter. It’s important to fold it in gently. Pour batter into pan and bake in the oven for about 15 minutes. The cake should not become firm. The “unbaked” batter tastes like a delicious filling.

 

You may garnish cooled cake with a bit of grated chocolate and a ring of whipped topping.

 

German Chocolate Cake

 

4 oz Baking chocolate;

 

1/2 c Water; boiling

 

1/2 c Butter;

 

1/2 c Granulated sugar replacement

 

3 tb Granulated fructose

 

4 Eggs yolks;

 

2 ts Vanilla extract;

 

1 ts Baking soda;

 

1/2 ts Salt;

 

1 c Buttermilk;

 

4 Egg whites; stiffly beaten

 

Melt chocolate to boiling water. Cool. Cream butter, sugar replacement and fructose until fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in vanilla and chocolate water. Sift flour with baking soda and salt, add alternately with buttermilk to chocolate mixture, beating well after each addition until smooth. Fold in beaten egg whites. Grease three 3 9” baking pans; line them with paper, grease again, and lightly flour pans; pour batter into the three pans. Bake at 350 degrees for 25 to 30 minutes or until cakes test done. Remove from pans onto racks, remove paper lining. Cool.

 

Golden Cream Chocolate Cake

 

2 c Cake flour; sifted

 

2 ts Baking powder

 

1/4 ts Salt

 

1/2 c Butter

 

1 1/4 c Sugar

 

2 Eggs; unbeaten

 

3 oz Unsweetened choc

 

1 c Milk

 

1 ts Vanilla

 

Sift flour once, measure, add baking powder, soda and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add melted chocolate and blend. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven, 350 deg. F., 30 minutes.

 

Hershey Light Chocolate Cake

 

1 1/4 c Flour

 

1/3 c Hershey’s Cocoa

 

1 ts Baking Soda

 

6 tb Extra Light Corn Oil Spread

 

1 c Sugar

 

1 c Skim Milk

 

1 tb White Vinegar

 

1/2 ts Vanilla Extract

 

Heat oven to 350 degrees F. Spray two 8 inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry ingredients, whisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate. Light Cocoa Frosting: In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 cup cold skim milk, 1 T Hershey’s CoCoa and 1/2 t vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form. Hot Fudge Pudding Cake

 

1 1/4 c Sugar, divided

 

1 c All-purpose flour

 

7 ts Hershey cocoa, divided

 

2 ts Baking powder

 

1/4 ts Salt

 

1/2 c Milk

 

1/3 c Butter, melted

 

1 1/2 ts Vanilla

 

1/2 c Light brown sugar; packed

 

1 1/4 c Hot water

 

Heat oven to 350 degrees. In medium mixing bowl, combine 3/4

 

cup sugar, flour, 3 tbsp cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into square pan, 8 × 8 × 2” or 9 × 9 × 2”. In small bowl, combine remaining 1/2 cup sugar, brown sugar and remaining 4 tbsp cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish as desired.

 

Hot Fudge Sundae Cake

 

1 c Flour

 

2 tb Cocoa

 

1/4 ts Salt

 

2 tb Salad Oil

 

1 c Chopped Nuts

 

1 3/4 c Hottest Tap Water

 

3/4 c Sugar

 

2 ts Baking Powder

 

1/2 c Milk

 

1 ts Vanilla

 

1 c Brown Sugar

 

Ice Cream

 

Heat oven to 350 degrees F. In an ungreased square pan, 9” × 9” X

 

2”, stir together flour, sugar, cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake for 40 minutes. Let stand for 15 minutes. Spoon into dessert dishes or cut into squares. Invert each square onto dessert plate. Top with ice cream and spoon sauce over each square.

 

Old Fashioned Chocolate Cake

 

3/4 c Butter or margarine, softened

 

1 2/3 c Sugar

 

3 Eggs

 

1 ts Vanilla extract

 

2 c All-purpose flour

 

2/3 c Hershey’s Cocoa

 

1 1/4 ts Baking soda

 

1 ts Salt

 

1/4 ts Baking powder

 

1 1/3 c Water

 

1/2 c Hard peppermint candy, opt. (finely crushed) Add’l hard peppermint candy (crushed), optional Frosting

 

6 tb Butter or margarine, softened

 

2 2/3 c Powdered sugar

 

1/2 c Hershey’s Cocoa

 

1/3 c Milk

 

1 ts Vanilla extract

 

Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round baking pans or one 13×9×2-inch baking pan. In large mixer bowl, combine butter, sugar, eggs and vanilla; beat on high speed of electric mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Add candy, if desired. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. Just before serving, garnish with peppermint candy, if desired. 8 to 10 servings. Peach Chocolate Cake

 

1 1/2 c Flour

 

1 c Sugar

 

1/4 c Cocoa powder

 

1 ts Baking soda

 

1/2 ts Salt

 

1 c Water

 

1/4 c Oil

 

1 ts Vinegar

 

1 ts Vanilla extract

 

2 c Peach slices

 

Combine flour, sugar, cocoa, baking soda and salt in a large bowl. Add water, oil, vinegar and vanilla extract. Beat with a wire whisk or wooden spoon just until batter is smooth and ingredients are well blended. Pour into 2 – 8” round cake pans that have been sprayed with non stick vegetable coating spray. Bake at 350 degrees for 20 to 25 minutes or until wood pick inserted in center comes out clean. Cool 10 minutes, then remove from pan. Cool completely on a wire rack. Just before serving, place 1 layer on serving plate and arrange 1 cup peach slices on top. Top with second cake layer and remaining peaches.

 

Pineapple Chocolate Cake

 

2 1/3 c Cake flour; sifted

 

2 1/4 t Baking Powder

 

3/4 t Salt

 

1/2 t Soda

 

2/3 c Butter; or shortening

 

1 1/4 c Sugar

 

1 ea Egg; unbeaten

 

2 ea Egg yolks; unbeaten

 

3 oz Unsweetened Choc.; melted

 

3/4 c Milk

 

1 t Vanilla

 

1/3 c Boiling water

 

Sift flour once, measure, add baking powder salt and soda, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and egg yolks, one at a time beatlng well after each. Add chocolate and blend. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla, then add boiling water, beating quickly and thoroughly Bake in two greased deep 9-inch layer pans in moderate oven (350 degrees F) 30 to 35 mlnutes, or until done. Spread Pineapple Fluff Frosting (see recipe) between layers and on top and sides of cake. Double recipe for three 10-inch layers. This cake may be baked as follows: bake about 2/3 o batter in greased pan, 8×8×2 inches, in slow oven ( 325 degrees F. ) 45 minutes, or until done; remalnlng 1/3 of batter may be baked in 15 greased medium cup-cake pans in moderate oven (350 degrees F.) 25 minutes, or until done. Pineapple Cherry Chocolate Cake

 

2 1/3 c Cake flour; sifted

 

1/2 c Cherries

 

2 1/4 t Baking Powder

 

3/4 t Salt

 

1/2 t Soda

 

2/3 c Butter; or shortening

 

1 1/4 c Sugar

 

1 ea Egg; unbeaten

 

2 ea Egg yolks; unbeaten

 

3 oz Unsweetened Choc.; melted

 

3/4 c Milk

 

1 t Vanilla

 

1/3 c Boiling water

 

Sift flour once, measure, add baking powder salt and soda, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and egg yolks, one at a time beatlng well after each. Add chocolate and blend. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla, then add boiling water, beating quickly and thoroughly Bake in two greased deep 9-inch layer pans in moderate oven (350 degrees F) 30 to 35 mlnutes, or untll done. Spread Plneapple Fluff Frosting (see recipe) between layers and on top and sides of cake. Double recipe for three 10-inch layers. This cake may be baked as follows: bake

 

about 2/3 o batter in greased pan, 8×8×2 inches, in slow oven ( 325 degrees F. ) 45 mlnutes, or until done; remalnlng 1/3 of batter may be baked in 15 greased medium cup-cake pans in moderate oven (350 degrees F.) 25 minutes, or until done. Sour Cream Chocolate Cake

 

2 c Self-rising flour

 

2 c Sugar

 

1 c Water

 

1/4 c Shortening

 

4 oz Melted unsweetened chocolate (cooled) 1 ts Vanilla

 

2 Eggs

 

3/4 c Dairy sour cream

 

1/4 ts Soda

 

Sour Cream Frosting

 

Preheat oven to 350 degrees. Grease and flour pans. Measure all ingredients except icing in a large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally.

 

Pour into pans. Bake layers 30-35 minutes or until top springs back when touched lightly with finger. Cool.

 

Strawberry Chocolate Shortcake

 

1 pt Strawberries, rinsed, hulled and sliced 1/2 pt Raspberries, rinsed

 

1 c Sugar

 

2 c All-purpose flour

 

1/2 c Unsweetened cocoa powder

 

1 tb Baking powder

 

1/2 ts Salt

 

6 tb Unsalted butter, cut into

 

Bits and chilled

 

1/2 c Milk

 

1 ts Vanilla

 

1 c Heavy cream

 

Fresh mint sprigs, for garnish

 

Bottled hot fudge sauce Optional

 

Preheat oven to 425. Place strawberries and raspberries in medium size bowl. Gently stir in 1/4 cup sugar; toss to coat. Let stand 20 minutes, stirring occasionally. Meanwhile, prepare chocolate shortcake: Combine flour, cocoa powder, remaining sugar, the baking powder and salt in large bowl. With pastry blender or 2 knives used scissor fashion, cut in butter until mixture resembles

 

fine crumbs. Slowly add milk and vanilla, toss with fork, until mixture just come together. Turn dough out onto lightly floured surface. Knead lightly about 10 times. Pat or roll dough to 3/4-inch thickness. Cut out with 4-inch round fluted cookie cutter. Place on ungreased baking sheet, about 1 inch apart. Reroll the scraps and cut out more shortcakes, for a total of four. Bake in 425 oven for 12 minutes or until wooden pick inserted into center comes out clean. Remove shortcakes to wire rack to cool completely. Cut each shortcakes in half horizontally. Place bottom halves on plates. Spoon some juice from strawberry mixture over bottoms. Spoon strawberry mixture on each bottom half, reserving a few berries for garnish. Spoon about 1/2 cup whipped cream over each. Cover with top half. Garnish with fruit and mint. Drizzle with fudge sauce if desired. Cut in half for two servings.

 

Toffee Chocolate Cake

 

6 oz Pkg semisweet chocolate chip

 

2/3 c Sour cream

 

11 oz Ready-to-serve pound cake

 

2 English Toffee Candy Bars chpd 1 1/8oz ea In small saucepan, over low heat, heat chocolate until melted, stirring often. Remove from heat; stir in sour cream until smooth. Cut pound cake horizontally in half. Place 1 cake layer on serving plate; spread with one-third frosting; sprinkle with one-third chopped candy. Top with second layer; frost cake with remaining frosting. Sprinkle top with remaining candy. Candy

 

Bourbon Balls

 

1 c Pecans

 

4 tb Maker’s Mark

 

1 Stick of butter

 

1 lb Box powdered sugar

 

1/2 Box semi-sweet chocolate squares

 

1/2 Rectangle of paraffin

 

Combine pecans and bourbon; wait at least 3 hours for pecans to absorb bourbon flavor. Cream butter and powdered sugar with mixer, adding bourbon and pecan mixture. Roll mixture into small balls and chill in refrigerator for 1-1/2 hours. Melt chocolate in double boiler, adding shaved paraffin. Heat until thoroughly melted. Dip balls into chocolate and put on waxed paper to dry. (use fork or long skewer when dipping balls.)

 

Chewy Chocolate Rolls

 

2 tb Butter

 

1/2 c Light corn syrup

 

2 oz Chocolate, melted

 

1 ts Vanilla

 

3/4 c Powered dry milk

 

1/4 ts Salt

 

3 c Confectioners’ sugar

 

Mix together butter, syrup, chocolate, vanilla, powdered milk, and salt. Gradually add confectioners’ sugar; mix and knead. Roll out in 3/4-inch rolls, cut into 2 1/2-inch lengths. Let stand for about one hour, then wrap in plastic wrap. Makes about 18 rolls. Chocolate Almond Morsels

 

8 1/2 oz Chocolate wafer cookies

 

1 1/2 c Almonds; blanched & slivered

 

1/3 c Almond flavored liqueur

 

3 tb Corn syrup

 

Powdered sugar

 

In a food processor or blender, process the cookies and the almonds until finely ground. Add the liqueur and the corn syrup, and process to mix. Line a large cookie sheet with wax paper. Spread about 1/2 cup of powdered sugar in a shall dish, and dust your hands lightly with some additional powdered sugar. Roll almond mixture into 30 balls. Roll ball in the powdered sugar to coat completely. Place on the prepared cookie sheet and refrigerate for at least 8 hours until firm.

 

Makes 30 candies.

 

Chocolate Brittle

 

1 lb Butter

 

1 lb Sugar

 

1 lb Almonds

 

1 lb Walnuts; finely chopped

 

1 lb Semi-sweet chocolate

 

1 c Walnuts; whole

 

In a saucepan cook butter & sugar, boiling 5 minutes. Stir in almonds & cook 10-20 minutes or until nuts begin to pop & turn brown. Pour into a shallow pan & let cool. Melt chocolate & pour over mixture in pan. Sprinkle with finely chopped walnuts. After mixture hardens, turn over and sprinkle bottom side with walnuts. Break candy into pieces.

 

Chocolate Candy

 

10 1/2 oz Marshmallows

 

1/4 c Butter

 

1 c Coconut

 

1 1/4 c Semi sweet choc. chips

 

2 c Rice Crispie

 

Line a 13 × 9 pan with foil. Grease or spray with Pam. Combine marshmallows, butter, and chocolate in a microwavable bowl. Mike for 4-6 min. checking and stirring every 2 min. until melted. Stir in Rice Crispies and coconut. Spread in pan quickly using a buttered spatula. Chill. Cut into small bars, finger size. Chocolate Candy Cookie Brittle

 

1/2 c Butter, softened

 

1/2 c Brown sugar

 

1 Egg yolk

 

1 c Flour

 

1/2 ts Vanilla

 

1 8 oz Milk chocolate bar

 

1/2 8 oz dark chocolate bar

 

1 4 oz German’s sweet chocolate bar

 

1 c Pecans, chopped

 

Cream butter and sugar until fluffy. Add egg yolk, flour and vanilla, mixing well. Spread on ungreased jelly roll pan approximately 1/4 inch thick. Bake at 350 degrees F for for minutes. Melt chocolates in top of double boiler. While cookie is still warm, spread on chocolate. Sprinkle with pecans. Place in freezer until frozen, Remove and break into pieces with point of knife. Best served shortly after removing from freezer. Chocolate Caramels

 

2 c Sugar

 

3/4 c Light corn syrup

 

1/8 ts Salt

 

3 Or 4 squares unsweetened chocolate

 

2 c Light cream

 

1 ts Vanilla extract

 

1/2 c To 3/4 cup chopped nuts

 

Combine sugar, syrup, salt, chocolate and 1 cup cream in large heavy saucepan. Stir constantly until mixture comes to a full foil. Gradually add remaining cream so that boiling does not stop. Continue cooking, stirring constantly, to firm-ball stage (248~F.). Remove from heat. Stir in vanilla extract and nuts. Pour into buttered 8 inch square pan. When cold, turn out on cutting board

 

and cut into 3/4 inch squares.

 

Chocolate Chip Lollipops

 

1 pk Duncan Hines Chocolate Chip Cookie Mix 1 Egg

 

2 ts Water

 

24 Flat ice cream sticks

 

Assorted decors

 

Preheat oven to 375 degrees F.

 

Combine cookie mix, buttery flavor packet from Mix, egg and water in large bowl. Stir until thoroughly blended. Shape dough into 24 (1”) balls. Place balls 3” apart on ungreased baking sheets. Push ice cream stick into center of each ball. Flatten each ball with hand to form round lollipop. Decorate by pressing decors onto dough. Bake at 375 degrees. for 8-9 minutes or until light golden brown. Cool 1 minute on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container.

 

Makes 2 dozen cookies.

 

Chocolate Christmas Candies

 

1 c Butter Or Regular Margarine

 

1/2 c Peanut Butter; Cream Style

 

2 1/3 c Graham Cracker Crumbs

 

2 c Confectioners’ Sugar; Sifted

 

2 c Flaked Coconut

 

1 c Walnuts; Chopped

 

6 oz Chocolate Chips; Semi-Sweet

 

1 Paraffin Piece; 2 1/2”,Cut Up

 

Combine the peanut butter and butter in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until melted. Remove from the heat. Combine the graham cracker crumbs, confectioners’

 

sugar, coconut, and walnuts in a bowl. Pour the peanut butter mixture over all then toss until well blended. Shape the mixture into 1/2-inch balls. Place on waxed paper lined baking sheets. Cover with aluminum foil. Chill in the refrigerator. Combine the chocolate chips and paraffin in the top of a double boiler. Place over hot water and stir until melted. Dip the balls in the chocolate. Place on waxed paper lined baking sheets and let stand until the chocolate is set. Cover with aluminum foil and store in the refrigerator. Makes about 2 lbs of candy

 

Chocolate Coconut Candies

 

1 c Cold or warm mashed potatoes

 

1 lb Powdered sugar

 

1 ts Almond extract

 

1 lb Flaked coconut

 

12 oz Bag chocolate chips

 

2 tb Shortening

 

Mix potatoes, powdered sugar, and almond extract in large bowl. Stir in coconut. Drop by rounded teaspoonfuls onto waxed paper; shape into balls. If mixture is too soft, refrigerate until able to handle. Heat chocolate chips and shortening over low heat until melted. dip 1 ball at a time until coated; place on waxed paper. Chill balls until firm. About 4 dozen candies. Coconut Bars: Press into an ungreased 13×9×2 pan. Spread with melted chocolate. Chill until firm; cut into bars 2×1”. About 4 dozen bars.

 

Chocolate Crunch Candy

 

1 c Nonfat dry milk powder

 

1/2 c Cocoa

 

2 tb Liquid fructose

 

3 tb Water

 

1 1/2 c Chow mien noodles

 

Combine milk powder and cocoa in food processor or blender; blend to a fine powder. Stir in fructose and water and beat until smooth and creamy. Slightly crush the chow mien noodles and fold them into chocolate mixture. Drop by teaspoonfuls onto waxed paper. Cool at room temperature.

 

Chocolate Dipped Candies

 

Cut 1 pound dipping chocolate into small pieces. Place in upper part double boiler. Place in lower part, which is 1/4 full of lukewarm water (120 F). Stir constantly until melted. Beat thoroughly. Place candy on a fork or confectioner’s dipper. Dip one piece at a time into melted chocolate. When the surface is entirely coated, drain. Place on waxed paper. Make a swirl over the top. Set in cool place to harden. Caution: Keep water in double boiler at even temperature. Work in a cool room, free from steam, if desirable results are to be obtained. Fruits, nuts, mints, and other candies may be dipped in chocolate.

 

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

 

Chocolate Marble Bark

 

8 oz Bittersweet chocolate --OR semi-sweet chocolate --chopped 3 1/2 oz bar (2/3 c.)

 

1 oz white chocolate baking bar melted

 

macadamia nuts --chopped

 

Line cookie sheet with parchment paper. In medium saucepan over Low heat, melt bittersweet chocolate just until soft. Stir until smooth. Cool 5 minutes. Stir in nuts. Spread mixture on paper-lined cookie sheet to 1/4” thickness. Drizzle with melted white chocolate baking bar, swirl with toothpick. Refrigerate until firm. Break into pieces. Makes 18 (2×2”) pieces.

 

Chocolate Mints

 

12 oz Chocolate chips 14 oz Can condensed milk 1 ts Peppermint flavoring

 

Melt chocolate and milk slowly over low heat. Stir in peppermint. Drop by sm spoonfuls onto waxed paper. Allow to dry and set for several hours or overnight. Store in a covered container, but do not refrigerate.

 

Chocolate Nut Brittle

 

2 c Sugar

 

1 c Light corn syrup

 

1/2 c Water

 

1 ts Salt

 

2 tb Butter

 

3 oz Unsweetened chocolate

 

1 ts Baking soda

 

2 ts Vanilla

 

2 c Peanuts

 

In a heavy saucepan over medium heat bring to boil sugar, syrup, water, salt, and butter, stirring constantly. Then cook *Without Stirring* to hard-crack stage (300 on candy thermometer). Remove

 

from heat. Quickly stir in chocolate, then baking soda, vanilla and peanuts. Turn into greased jelly-roll pans; with greased spatula spread to cover pan. Cool. Turn out of pan onto waxed paper. With mallet break into irregular pieces.

 

Dietetic Bark Candy

 

1 lb Milkcote or whitecoat chocolate

 

1 c Crunchy cereal

 

Watermelon seeds or any other crunchy food In the top of a double boiler, melt coating over hot, not boiling, water. Add cereal and seeds. Blend together thoroughly, then pour onto waxed paper and spread thinly. Let stand until firm. Break into pieces.

 

Easy Chocolate Peanut Candy

 

12 oz Chocolate Chips

 

20 oz Peanut Butter Chips

 

1 1/2 c Peanuts

 

Put two 10-ounce bags of peanut butter chips and one 12-ounce bag of semi-sweet chocolate chips in glass or ceramic microwaveable bowl. Heat on high for 90 seconds. Stir. Continue heating in about 20 second intervals until chocolate and peanut butter chips are melted. Stir well and then stir in peanuts. Put by spoonfuls on cookie sheet covered with waxed paper or parchment. Let cool. Can be frozen.

 

Easy Turtle Candy

 

4 oz Pecan halves (about 72)

 

24 Caramel candies

 

1 ts Shortening

 

6 oz Semi-sweet chocolate chips

 

Heat oven to 300 degrees . Cover cookies sheet with aluminum foil, shiny side up; lightly grease. For each candy, place 3 pecan halves in a “Y” shape on foil. Place 1 caramel candy in center of each “Y”. Bake just until caramel is melted, about 9 – 10 minutes. Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate 30 minutes. English Butter Chocolate Toffee

 

2 Butter

 

1 c Sugar

 

1 tb Corn syrup

 

1 ts Vanilla extract

 

6 oz Semisweet chocolate chips; m

 

3/4 c Almonds, roasted; diced

 

In a large heavy 4 1/2-qt saucepan, combine butter, sugar, corn syrup, and 3 Tbs water. Heat over medium heat, stirring often, until butter melts. Cover and heat to boiling over medium-high heat. Boil 1 min. Remove cover; place a candy thermometer in pan. Cook over medium-high heat until syrup reaches 300 F, stirring often after mixture reaches 250 F to prevent scorching. If mixture begins to darken at sides of pan, reduce heat to medium. Stir in vanilla. Pour toffee immediately into a well-buttered 9-inch square metal pan (do not use glass, or candy will be too difficult to remove). Let cool completely at room temperature. Turn toffee out of pan onto a sheet of wax paper or foil. Spread half of melted chocolate over toffee and sprinkle half of almonds on top, pressing lightly into chocolate. Let stand until chocolate is almost set. Turn over and spread uncoated side with remaining chocolate and sprinkle with remaining nuts. Let stand overnight until chocolate is set and completely dry. Break into pieces. Store in an airtight container at room temperature.

 

Layered Mint Chocolate Candy

 

10 Squares semi-sweet chocolate

 

1 cn Sweetened condensed milk, divided

 

2 ts Vanilla

 

1 pk White chocolate squares

 

1 tb Peppermint extract

 

Few drops of green food coloring

 

In heavy saucepan, over low heat, melt semisweet chocolate with 1 cup sweetened condensed milk. Remove from heat; stir in vanilla. Spread half the mixture into wax paper line 8 or 9 inch square pan. Chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature. In heavy saucepan, over low heat, melt white chocolate with remaining sweetened condensed milk. Remove from heat; stir in peppermint extract and fool coloring. Spread on chilled chocolate layer. Chill 10 minutes longer or until firm. Spread reserved melted chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board. Peel off paper and cut into squares. Store loosely covered at room temperature. Makes about 1-3/4 lbs.

 

Never Fail Toffee

 

2 c Sugar

 

1 1/2 c Butter or margarine

 

2 tb Water

 

1/2 c Slivered almonds

 

1 lg Milk chocolate bar broken into small pieces Combine sugar, butter and water in a heavy saucepan, cook, stirring constantly to the soft-crack stage. Add the almonds, cook, stirring to hard-crack stage. Pour immediately on unbuttered cookies sheet, spreading as thin as possible. Place chocolate on hot toffee, spread melting chocolate to cover the toffee. Orange Chocolate Crunch

 

2 c Orange sections; about 6 oranges

 

1/2 c Orange juice

 

2 Eggs

 

1 ts Vanilla

 

1/4 ts Almond extract

 

1 2/3 c Flour

 

1 c Sugar

 

1 ts Baking powder

 

1/2 ts Salt

 

1/2 ts Baking soda

 

1/2 c Brown sugar

 

1 c Walnuts; chopped

 

6 oz Semi sweet chocolate chips

 

Preheat oven to 350 degrees F. Peel and section oranges. Cut sections into small pieces. Combine the orange pieces and orange juice. Beat eggs and add oranges, vanilla and almond extract. Mix well. Sift dry ingredients together and add all at once. Pour into a greased and floured 9×13 pan. Combine the brown sugar, chocolate chips and nuts. Sprinkle on top of cake. Bake at 350 degrees F for 45-50 minutes.

 

Peanut, Raisin And Chocolate Clusters 1 Egg white

 

1/4 c Sugar

 

3/4 c Raisins

 

3/4 c Raisins

 

3/4 c Chocolate chips

 

Beat egg white till frothy, add sugar gradually; continue beating till light. Stir in raisins, peanuts and chocolate chips. Place in mounds on cookie sheet lined with parchment (or buttered and floured). Bake in preheated 375F oven 8 to 10 minutes or till browned. Cool. Makes: 24 candies

 

Rocky Road Candy

 

6 oz Chocolate chips

 

1 oz Chocolate, unsweetened.

 

1 tb Butter

 

2 Eggs

 

1 1/4 c Powdered sugar

 

1/2 ts Vanilla

 

2 c Peanuts, salted cocktail

 

2 c Marshmallows, mini

 

Melt chocolate pieces, chocolate and butter in a large saucepan over low heat, stirring until smooth. Remove from heat. Beat eggs until foamy. Mix in sugar, salt and vanilla. Blend in chocolate mixture. Stir in peanuts and marshmallows. Drop by teaspoonfuls onto waxed paper. Chill 2 hours or until firm. Store in refrigerator; remove just before serving. Makes about 4 dozen. Soft Chocolate Caramels

 

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. (To test the stage of the cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a small ball that can be rolled with the tip of the fingers) Pour this cooked sugar onto an oiled marble slab, keeping it at an even thickness of 2/3 in., using 4 oiled rulers to make a framework. Let cool and cut.

 

Triple Chocolate Candy Cane Kisses 4 3-oz. chocolate bars, 2 semisweet, 1 milk & 1 white chocolate 1/2 c Crushed candy canes

 

Melt the 3 kinds of chocolate in 3 separate bowls. Stir half of the crushed candy into the semisweet chocolate. Reserve a bit for sprinkling; stir the remainder into the milk and white chocolates. Drop teaspoons of the semisweet onto a parchment-lined tray. Top with 1 dollop each of the milk and white chocolates. Sprinkle with crushed candy. Let harden.

 

Cheesecakes

 

Black & White Cheesecake

 

1/2 c Marshmallow creme OR 3/4 c Milk; heated to boiling 1 c Mini-marshmallows

 

16 oz Cream Cheese, softened

 

9 oz Prepared Graham cracker crust

 

3/4 c Sugar

 

1/4 c Unsweetened cocoa powder

 

1 pk Unflavored gelatin

 

1 ts Vanilla (opt)

 

1/4 c Milk; cold

 

Spread marshmallow creme or scatter marshmallows over bottom of prepared crust; set aside.

 

In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes. Add hot milk; process at low speed until gelatin is completely dissolved, about 2 minutes. Add cream cheese, sugar, cocoa powder and vanilla; process at high speed until blended. Gently pour into prepared crust and chill until firm, about 2 hours. Cappuccino Chocolate Cheesecake

 

1 1/4 c Chocolate wafers, crushed

 

1/8 ts Cinnamon

 

1 pk Light cream cheese (8 oz)

 

1 c Sugar

 

1 c Unsweetened cocoa powder

 

1 ts Cocoa powder for garnish

 

2 1/2 c Sour cream

 

2 Eggs

 

2 tb Coffee liqueur

 

1 ts Vanilla

 

Preheat oven to 350 degrees F. Stir together wafer crumbs and cinnamon. Pat into bottom of 9-inch springform pan. Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder. Beat in egg. Stir in 2 cups sour cream, coffee liqueur and vanilla. Turn into prepared pan. Bake for 30 minutes or until set. Spread remaining sour cream evenly over top. Return to oven 1 minute to glaze top. Cool to room temperature, then chill thoroughly, covered. Remove from springform pan. Just before serving, dust top with cocoa powder.

 

Chocolate Almond Cheesecake

 

6 Chocolate wafers, finely crushed

 

1 1/2 c Light cream cheese

 

1 c Sugar

 

1 c 1% low-fat cottage cheese

 

1/4 c Plus 2 tbs unsweetened cocoa

 

1/4 c All-purpose flour

 

1 ts Vanilla extract

 

1/4 ts Salt

 

2 ts Almond flavoring

 

1 Egg

 

2 tb Semisweet chocolate mini-morsels

 

Chocolate leaves (optional)

 

Sprinkle chocolate wafer crumbs in the bottom of a 7 inch springform pan. Set pan aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels.

 

Slowly pour mixture over crumbs in pan. Bake at 300 degrees F. for 65 to 70 minutes or until cheese cake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, transfer cheese cake to a serving platter. Garnish with chocolate leaves, if desired.

 

Chocolate Leaves: Melt chocolate in doubles boiler or microwave. Using a non-poisonous leaf, brush on melted chocolate; place in freezer for 2-3 hours. once hardened, peal leaf from the chocolate to garnish.

 

Chocolate Amaretto Cheesecake

 

6 Chocolate wafers, crushed

 

1 1/2 c Light cream cheese

 

1 c Sugar

 

1 c Lowfat cottage cheese

 

6 tb Unsweetened cocoa

 

1/4 c Flour

 

1/4 c Amaretto

 

1 ts Vanilla

 

1/4 ts Salt

 

2 tb Mini chocolate chips

 

Chocolate curls (optional)

 

Sprinkle chocolate wafers over bottom of a 7” springform pan. Set aside. Position knife blade in food processor bowl; add cream cheese add all other ingredients except for egg and chocolate chips. Blend until smooth. add egg and blend just until mixed in. Fold in chocolate chips and bake at 300 deg f for 65 to 70 minutes. Let cool in pan, on wire rack. Cover and chill for at least 8 hours. Remove sides of pan and transfer cake to serving platter. Garnish with chocolate curls if desired. Makes 12 servings. Chocolate Caramel Cheesecake

 

Crust:

 

2 c Low-fat graham cracker crumb

 

1/4 c Margarine; melted

 

Filling:

 

14 oz Caramel candy

 

5 oz Evaporated skim milk

 

16 oz Fat-free cream cheese

 

1/2 c Granulated sugar

 

1 ts Vanilla

 

2 Egg whites; whipped

 

1/2 c Semisweet chocolate chips

 

Preheat oven to 350. Prepare a 9” pie pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs and margarine in a small mixing bowl. Press into prepared pan. Bake for 10 minutes; set aside. In 1 1/2-quart heavy saucepan, melt caramel candy with milk over low heat, stirring frequently, until smooth. Pour over crust. To prepare remaining filling ingredients, combine cream cheese, sugar, vanilla, egg whites, and chocolate chips. Pour over crust. Bake for 40 minutes. Loosen cake from rim of pan. Cool.

 

Chocolate Cheesecake

 

1 1/2 c Graham wafer crumbs

 

5 tb Butter – melted

 

2 tb Sugar

 

2 tb Chocolate – semi sweetened, grated

 

3 Eggs

 

1 ts Vanilla

 

1 c Sugar

 

3 pk Cream cheese – 8-oz.

 

12 pk Chocolate – semisweet, 1-oz. squares 1 c Sour cream

 

3/4 c Butter – melted

 

Whipped cream (optional)

 

Combine first four ingredients and press into the bottom of a 8-inch springform pan. Beat eggs and sugar with electric beater until a pale mixture. Mix well. Melt chocolate in double boiler. Stir in sour cream, butter and vanilla. Add to cheese mixture and stir. Pour batter into pan. Bake at 325 degrees F for 2 hours or until center is firm. Cool on wire rack. Remove from pan. Chill and serve with whipped cream.

 

Chocolate Cheesecake Pie

 

36 Vanilla wafers, in crumbs

 

1/3 c Confectioners’ sugar

 

1/3 c Cocoa

 

1/3 c Butter or margarine, melted

 

8 oz Cream cheese, softened

 

14 oz Condensed milk, sweetened

 

1 c Chocolate chips, semi-sweet

 

2 Eggs

 

1 1/2 ts Vanilla extract

 

Preheat oven to 350 degrees F. Combine crumbs, sugar, cocoa and margarine; press firmly on bottom and up side to rim of 9” pie plate. In mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk then melted chocolate chips. Add eggs and vanilla; mix well. Pour into prepared crust. Bake 30-35 minutes or until center is set. Cool. Chill thoroughly. Garnish as desired. Refrigerate leftovers.

 

Chocolate Chip Cheesecake

 

1 1/2 c Finely crushed creme-filled chocolate sandwich cookies 2 To 3 tablespoons margarine or butter, melted 3 (8-ounce) packages cream cheese, softened 1 (14-ounce) can sweetened condensed milk

 

3 Eggs

 

2 ts Vanilla extract

 

1 c Mini chocolate chips

 

1 ts Flour

 

Preheat oven to 300 degrees. Combine crumbs and margarine; press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs and vanilla. Toss 1/2 cup chip s with flour; stir into cheese mixture. Pour into prepared pan. Top with remaining chips. Bake 55 minutes or until center is set. Cool. Chill. Refrigerate leftovers.

 

Chocolate Mint Cheesecake Cups

 

3/4 c Light cream cheese

 

1/2 c Sugar

 

1/2 c Cottage cheese, 1% fat

 

2 tb All-purpose flour

 

3 tb Unsweetened cocoa powder

 

3 tb Creme de menthe

 

1/2 ts Vanilla extract

 

1/8 ts Salt

 

1 Egg

 

2 Chocolate-covered mint

 

Wafers

 

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. Chocolate Orange Supreme Cheesecake 1 c Chocolate Wafer Crumbs

 

1/4 ts Cinnamon

 

3 tb Margarine, Melted

 

32 oz Cream Cheese, Softened

 

3/4 c Sugar

 

4 Large Eggs

 

1/2 c Sour Cream

 

1 ts Vanilla

 

1/2 c Semi-sweet Choc. ChipsMelted

 

2 tb Orange Flavored Liqueur

 

1/2 ts Grated Orange Peel

 

Combine crumbs, cinnamon and margarine; press onto bottom of 9inch spring-form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remaining batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

 

Chocolate Velvet Cheesecake

 

1 c Vanilla Wafer Crumbs

 

1/2 c Chopped Pecans

 

3 tb Granulated Sugar

 

1/4 c Margarine, Melted

 

16 oz Cream Cheese, Softened

 

1/2 c Brown Sugar, Packed

 

2 ea Large Eggs

 

6 oz Semi-sweet Chips, Melted

 

3 tb Almond Flavored Liqueur

 

2 c Sour Cream

 

2 tb Granulated Sugar

 

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes.

 

Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

 

Impossible Chocolate Kaluha Cheesecake 16 oz Cream cheese; soft; cubed

 

3/4 c Sugar

 

2/3 c Bisquick baking mix

 

2 Eggs

 

2 oz Semisweet chocolate; melted

 

2 tb Kaluha

 

1 ts Vanilla extract

 

1/2 ts Almond extract

 

Topping:

 

8 oz Sour cream

 

1 oz Semisweet chocolate square

 

2 tb Sugar

 

1 tb Kaluha

 

1 ts Vanilla extract

 

Mix all ingredients except chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often. Pour into a greased 9inch pie plate. Bake at 350 degrees F for 25 minutes or until puffed with a dry center. Cool 5 minutes; carefully spread chocolate topping on top of cheesecake. Chill 3 hours before serving. YIELD: One 9-inch pie.

 

CHOCOLATE TOPPING: Combine first 3 ingredients in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat, and stir in Kahula and vanilla; cool. Mint Chocolate Chip Cheesecake

 

1 1/2 c Crushed oreos

 

2 1/2 tb Melted butter

 

24 oz Cream cheese, softened

 

14 oz Sweetened condensed milk

 

3 Eggs

 

3/4 ts Mint extract

 

1/4 ts Green food coloring

 

1 c Mini-chocolate chips

 

1 ts Flour

 

Combine crumbs and butter and press on bottom of 9” springform pan. Beat cheese until fluffy. Gradually beat in milk until smooth. Add eggs, extract and coloring. Toss 1/2 cup of the chips with flour to coat and stir into cheese mixture. Pour into crust. Sprinkle

 

remaining chips on top. Bake at 300 degrees for 1 hour. Cool to room temperature and chill thoroughly. Garnish as desired. Raspberry Chocolate Cheesecake

 

1/8 c Graham cracker crumbs

 

1/8 c Sugar

 

2 lb Cream cheese; softened

 

2 1/2 c Sugar

 

4 Eggs

 

1 1/2 lb Semi-sweet chocolate

 

20 dr Raspberry candy concentrate;

 

9 In spring-form pan

 

Pre-heat the oven to 375 degrees.

 

For the crust: Lightly spray the spring-form pan with a non-stick spray such as PAM. Mix graham crackers and sugar in a bowl and dust the pan.

 

For the filling: Soften the cream cheese by microwaving in a bowl approx. 30 seconds for every half-pound (2 – 2 1/2 minutes). Add two eggs and mix with an electric mixer until well incorporated. Slowly add the sugar; about 1/2 cup at a time until incorporated. Add the remaining two eggs and mix until there are no more lumps and the batter is smooth (about three minutes). In a separate container melt the chocolate. This could be done in the microwave. I prefer to melt it over the stove. The later method requires a little more attention to the chocolate. Do not scorch the bottom. Not only will the chocolate taste bitter but it’s not fun trying to clean.

 

Add melted chocolate to the batter. Mix on high. While mixing, add the candy concentrate with an eye-dropper. Experiment with this step. The more concentrate you add, the stronger the flavor. You don’t want too much, though. I have made cheesecake that tasted like cough syrup. So, don’t over-do-it.

 

Pour the mixture in the spring-form pan and bake until the center is set (The top of the cheesecake will be glossy while baking. When the luster of the center begins to dull, it is ready.) The cheesecake may still be “jiggly” (like jell-o). Rich Chocolate Cheesecake

 

1 1/2 c Chocolate wafer crumbs

 

1/4 ts Ground nutmeg

 

1/2 c Butter --melted

 

24 oz Cream cheese --softened

 

3/4 c Sugar

 

3 Eggs

 

8 oz Sour cream

 

6 Squares semisweet chocolate melted

 

1 tb Cocoa

 

3/4 ts Cocoa

 

1 1/2 ts Vanilla extract

 

1/2 c Whipping cream --whipped

 

Additional whipped cream (optional)

 

Chocolate curls (optional)

 

Almonds (optional)

 

Maraschino cherries (optional)

 

Combine first 3 ingredients, mixing well. Press mixture into bottom of a 9-inch springform pan; chill. Beat cream cheese with electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, mixing well after each addition. Stir in sour cream, melted chocolate, cocoa, and vanilla, mix well. Gently fold in whipped cream; spoon into prepared pan. Bake at 300 for 1 hour. Turn oven off; allow cheesecake to cool in oven an additional 30 minutes. Refrigerate 8 hours. Remove sides of pan and garnish with additional whipped cream, chocolate curls, almonds, and cherries. Yield: 10 to 12 servings.

 

Cookies

 

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.

 

Baked Chocolate Marshmallow Treats 6 Graham crackers, halved

 

6 large marshmallows, halved

 

3 Milk chocolate bars

 

Preheat oven to 500 degrees F. Place cracker halves on ungreased

 

cookie sheet.

 

Top each half with two 1” squares of chocolate. Add marshmallow half on top of chocolate. Bake until marshmallow roasts, about 2 minutes.

 

Serve open faced. May also be served “sandwich style” by placing another half of graham cracker on top.

 

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 ungreased cookie sheet. Bake 10 to 15 minutes at 400 degrees. Bittersweet Chocolate Chunk Cookies 1/2 c Butter or margarine

 

1/2 c Sugar

 

1/4 c Packed brown sugar

 

1 Egg

 

1 ts Vanilla

 

1 c Plus 2 Tbsp unsifted flour

 

1/2 ts Baking soda

 

1/2 ts Salt

 

2/3 c Chopped walnuts or pecans

 

8 oz Ghirardelli Bittersweet chocolate

 

For food processor method, place butter (cut up), sugar, brown sugar, egg, and vanilla into processor bowl; process about 10 seconds. (Or in a mixer, cream softened butter with same ingredients.) Stir flour with baking powder and salt; blend into creamed mixture. Add nuts. Chop chocolate bars into small pieces; stir into dough. Drop by rounded teaspoon onto ungreased baking sheets. Bake at 375 degrees F for 8 to 10 minutes or until light golden brown. Cool on racks. These cookies are delicious served warm when the chocolate is still soft. To reheat cookies in the microwave, process 2 or more cookies for 15 to 20 seconds. Brownie cookies

 

4 oz Semisweet chocolate

 

1 oz Unsweetened chocolate

 

2 1/3 c Sifted all-purpose flour

 

1 1/2 ts Baking soda

 

1/2 ts Baking powder

 

1/4 lb Unsalted butter

 

1 c Granulated sugar

 

1 tb Vanilla extract

 

2 ea Egg

 

1 tb Milk

 

3/4 c Finely chopped walnuts

 

Melt the chocolate over hot water. Sift the flour, baking soda, and baking powder together. Set aside. In the bowl of a mixer, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir to blend. Stir in the dry ingredients and the milk by hand. When just blended, mix in the walnuts. Cover and refrigerate dough for 30 minutes before rolling. Preheat oven to 375 degrees. Lightly grease a cookie sheet. To form the cookies, scoop out a portion of dough and roll out on a well-floured surface. When dough is 1/4 inch thick, cut it into rounds or other desired shapes. Re-roll scraps and cut again. Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the oven and don’t let these cookies overbrown.

 

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 parchment 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.

 

Carob Chip Cookies

 

1/4 c Mashed banana

 

1/4 c Vegetable oil

 

1 lg Egg

 

1 c Unbleached White Flour

 

1 c Rolled Oats

 

3/4 c Carob Chips

 

Mash ripe banana with a fork, to measure 1/4 cup. Beat together with oil until creamy. Beat in egg. Add flour, oats, and chips; mix well. Drop batter by teaspoons onto lightly oiled baking sheets. Bake at 350 degrees for 10 minutes or until cookies just start to brown around the edges. Cool on wire racks. Cherry Chocolate Cookies

 

1 c Margarine or butter

 

3/4 c Packed brown sugar

 

2 Egg yolks

 

2 oz Semisweet chocolate; melted and cooled 1 1/2 ts Finely shredded orange peel

 

1 ts Ground cinnamon

 

1 ts Vanilla

 

1/4 ts Salt

 

2 1/4 c All-purpose flour

 

1 1/2 c Finely chopped pecans (to 2)

 

2 Egg whites

 

3/4 c Cherry jelly or preserves

 

In large mixing bowl beat margarine or butter and brown sugar with an electric mixer on medium speed for 30 seconds. Add egg yolks, beating well. Blend in melted chocolate, orange peel, cinnamon, vanilla, and salt. Stir in flour. Place pecans and egg white in two separate small, shallow bowls. Slightly beat egg whites with a fork. Shape dough into 1-inch balls. Dip each ball into egg white; roll in pecans to coat. Place balls, 2 inches apart, on lightly greased baking sheets. Using your thumb, make slight indentation in top of each cookie. Bake in 350 degree oven about 12 minutes or till edges are firm. Cool cookies on a wire rack. Fill centers of cooled cookies with a small spoonful of jelly or preserves. Makes about 60 cookies. Chewy Chocolate Cookies

 

1 1/2 c Butter (or marg.); softened

 

1 c Sugar

 

1 c Sugar, brown; firmly packed

 

3 Eggs

 

2 ts Vanilla extract

 

4 1/2 c Flour, all-purpose

 

2 ts Soda

 

1/2 ts Salt

 

1 c Pecans; chopped

 

6 oz Chocolate chips, semi-sweet

 

Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and vanilla, beating well.

 

Combine flour, soda, and salt; add to creamed mixture, beating just until blended. Stir in chopped pecans and chocolate morsels. Shape dough into 3 long rolls, 2 inches in diameter. Wrap each in waxed paper, and freeze overnight.

 

Unwrap rolls, and cut into 1/4” slices; place on ungreased cookie sheets. Bake at 350 degrees for 12 to 14 minutes or until lightly browned.

 

Chocolate Banana Peanut Cookies

 

1 c Brown Sugar, packed

 

3/4 c Peanut Butter

 

1/2 c Shortening, Butter flavored

 

3/4 c Banana, ripe mashed

 

2 ea Eggs

 

1 c All-Purpose Flour

 

1 c Whole Wheat Flour

 

2 ts Baking Powder

 

1/4 ts Salt

 

300 g Chipits Semisweet or Milk chocolate chips 3/4 c Peanuts, unsalted, coarsely chopped

 

With fork beat together sugar, peanut butter and shortening until well blended. Stir in banana and eggs; blend.well. Stir in remaining ingredients. Drop by tablespoon measure onto ungreased baking sheets. Bake in 350F(180C) oven 12 to 15 minutes or until cookies are golden brown. Cool. Store in an airtight container. Makes about 4 dozen. NOTE: Cookies freeze well.

 

Chocolate Brown Sugar Cookies

 

1/2 c Brown sugar

 

1/2 lb Butter

 

1/3 c Honey

 

1 lg Egg

 

1/2 ts Vanilla extract

 

Flour (1.1 C --> glass measuring cup filled to the top) 1/2 ts Baking soda

 

1 c Chocolate chips

 

Preheat oven to 375 degrees F. Cream together the butter and the

 

brown sugar, add egg and vanilla. Mix well. Add honey. Measure flour and baking soda (I usually just mix the soda in with the flour.) Add flour and soda to batter a little at a time and mix. Add chocolate chips.

 

Drop by spoonfuls onto an ungreased cookie sheet and bake for 5-8 minutes at 375 degrees F.

 

Chocolate Brownie Oatmeal Cookies 12 oz Semisweet chocolate pieces, melted

 

8 oz Cream cheese; softened

 

1/2 c Margarine or butter, softened

 

1 c Brown sugar, firmly packed

 

1/2 c Granulated sugar

 

2 Eggs

 

1/2 ts Vanilla

 

1 1/2 c All-purpose flour

 

1 1/2 ts Baking soda

 

3 c Quaker Oats, uncooked (quick or old-fashioned) 1 c Chopped nuts

 

Powdered sugar (optional)

 

Beat together cream cheese, margarine and sugars until creamy. Add eggs and vanilla; beat well. Add melted chocolate; mix well. Add combined flour and baking soda; mix well. Stir in oats and nuts; mix well. Cover; chill at least 1 hour. Heat oven to 350 F. Shape dough into 1-inch balls. Place 3 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until cookies are almost set. (Centers should still be moist. Do not overbake.) Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Sprinkle with powdered sugar, if desired.

 

Chocolate Chews

 

1 c Flour; MINUS: 2 tb Flour, Sifted

 

2 tb Cocoa

 

1/2 ts Baking soda

 

1/8 ts Cinnamon

 

1/8 ts Salt

 

3 tb Powdered sweetener

 

2 tb Vegetable oil

 

1/4 c Skim milk

 

Sift together flour, cocoa, soda, cinnamon, salt and sweetener. Blend together oil and milk in separate small bowl. Stir milk mixture into dry mixture gradually. Drop by tablespoonfuls onto a Pam sprayed pan. Bake at 350 for 10 mins. Cool and serve.

 

Chocolate Chip Cookies

 

1 c Margarine --melted

 

3/4 c Sugar

 

3/4 c Brown Sugar

 

2 Eggs

 

1 1/2 ts Vanilla

 

1 ts Salt

 

1 ts Baking Soda

 

2 2/3 c Flour

 

2 1/2 c Chocolate Chips

 

Nuts --optional

 

Melt margarine in a glass bowl in microwave. Add rest of ingredients. Stir well. Let harden up. (Set out for about an hour. ) Bake on air-bake pan at 350 for 10-12 minutes. If using a regular cookie sheet, cover with waxed paper before putting cookie dough on it. Bake with same directions.

 

Chocolate Dipped Cherry Cookies

 

1/2 c Whole almonds;, chopped & divided 1 pk (18.25 oz) cherry-flavored cake mix

 

1 Egg

 

1/3 c Vegetable oil

 

2 tb Water

 

1 1/2 c Semisweet chocolate chips, melted

 

2 ts Vegetable oil

 

Preheat oven to 375 degrees. Finely chop almonds with food chopper. Reserve about 2 tablespoons almonds for garnish. Combine remaining almonds, cake mix, egg, oil and water in mixing bowl. Mix thoroughly. (Mixture will be dry) With small stainless steel scoop, drop dough 2 inches apart onto 13” baking stone. Bake 1315 minutes or until tops are lightly browned. Cool 2 minutes on stone; remove to non-stick cooling rack. Cool completely. Place chocolate chips and oil in covered micro-cooker. Microwave on high 2-21/2 minutes, stirring every 30 seconds, until smooth. Dip half of each cookie in chocolate; shake to remove excess. Sprinkle with reserved almonds. Place on parchment paper and refrigerate until set. Yield: about 3 dozen.

 

Chocolate Kiss Cookies

 

1/2 c Shortening

 

1/2 c Peanut butter

 

1 3/4 c Flour

 

2 tb Milk

 

1 sm Bowl sugar

 

1 Egg

 

1 ts Vanilla

 

1/2 c Brown sugar

 

1/2 ts Baking soda

 

Hershey’s Kisses

 

Combine all ingredients except the small bowl of sugar and Hershey’s Kisses. Roll dough into small balls, then roll into the small bowl of sugar. Bake at 375 degrees for 7 to 8 minutes. Take out of the oven and press a Kiss in the middle of each cookie. Bake for an additional 2 minutes.

 

Chocolate Mint Brownie Cookies

 

3/4 c Mint chocolate chips; melted

 

1/2 c Margarine; softened

 

2 ts Vanilla

 

2 Egg whites; whipped

 

1 3/4 c Unbleached flour

 

3/4 c Mint chocolate chips

 

1/2 c Granulated sugar

 

1/2 c Brown sugar

 

1/2 ts Baking soda

 

1/4 ts Salt

 

Preheat oven at 350. Melt 3/4 cups chocolate chips, in a saucepan over lowest heat. When chips begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Cool to room temperature. In a mixing bowl, combine melted chocolate chips, margarine, vanilla, and egg whites. In another mixing bowl, combine flour, remaining chocolate chips, sugars, baking soda, and salt . Mix wet ingredients with dry ingredients just until moistened. Drop dough by rounded tablespoons onto prepared baking sheets. Bake for 12 minutes or until edges are set but centers are still soft.

 

Chocolate Oatmeal Cookies

 

2 c Sugar

 

4 tb Cocoa

 

1 ts Vanilla

 

1/2 c Milk

 

1/2 c Butter

 

3/4 c Peanut butter

 

3 c Oats

 

Bring the first 5 ingredients to a boil & remove from heat. Add

 

peanut butter & oats; mix well. Drop by tsp. on to wax paper. Let cool until set.

 

Double Chocolate Cookies

 

18 1/4 oz Package devil’s food cake mix with pudding 1/2 c Vegetable oil

 

2 lg Eggs

 

1 c (6 ounces) semisweet chocolate morsels Combine first 3 ingredients, and beat at medium speed with an electric mixer until blended. Stir in chocolate morsels. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets.

 

Bake at 350 degrees F for 10 minutes. Cool cookies on cookie sheets 5 minutes; remove to wire racks to cool completely. Yield: 3 dozen.

 

Golden Chocolate Treasure Cookies

 

1 1/2 c Flour

 

1 Egg

 

3/4 ts Baking soda

 

1/2 ts Vanilla

 

3/4 ts Salt10 oz.

 

1 1/2 c Semi-sweet Treasures baking pieces 3/4 c Brown sugar

 

3/4 c Butter, softened

 

1 c Chopped pecans or walnuts

 

Beat brown sugar and butter until creamy, 3 to 5 minutes. Add egg and vanilla. Gradually blend in dry ingredients. Stir in Treasures and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375 for 8 to 10 minutes. Let stand 2 minutes before removing from sheets. Makes about 18 cookies, 2-1/2 inches. Peanut Chocolate Chip Cookies

 

4 oz Soft Brown Sugar

 

4 oz Butter, Room temperature

 

1 lg Egg, Beaten

 

4 oz Crunchy Peanut Butter

 

2 oz Chocolate, Chopped

 

3 oz Wholemeal Flour

 

3 oz Plain Flour

 

pn Salt

 

Preheat oven to gas mark 6/200C/400F.

 

In a large bowl, beat together the sugar and butter until fluffy and white. Beat in the egg, then add the peanut butter and plain chocolate. Fold in the wholemeal and plain flours and salt. Combine the mixture thoroughly. Put generous teaspoonfuls of the mixture on a baking sheet and flatten into rounds with a fork. Bake cookies in preheated oven for 10 to 15 minutes until golden and crisp on the outside.

 

Pizza Pan Chocolate Chip Cookies

 

1 c Butter Or Margarine, Softened

 

3/4 c Granulated Sugar

 

3/4 c Packed Brown Sugar

 

8 oz Cream Cheese, Softened

 

1 ts Vanilla

 

2 Eggs

 

2 1/4 c All-Purpose Flour

 

1 ts Baking Soda

 

1/4 ts Salt

 

12 oz Semisweet Chocolate Chips

 

1 c Chopped Walnuts Or Pecans

 

Preheat oven to 375 degrees F. Lightly grease two 12-inch pizza pans. Cream butter, sugars, cream cheese and vanilla in large bowl. Add eggs; beat until light. Combine flour, baking soda and salt in small bowl. Add to creamed cheese mixture; blend well. Stir in chocolate chips and nuts. Divide dough in half; press each half evenly into a prepared pan. Bake 20 to 25 minutes or until lightly browned around edges. Cool completely in pans on wire racks. To serve, cut into slim wedges or break into pieces. Sweet Chocolate Chip Cookies

 

1/2 c Butter, softened

 

1/3 c Sugar, granulated

 

1/3 c Brown sugar, packed

 

1 Egg

 

1 tb Water

 

1/2 ts Vanilla extract

 

1 1/4 c Flour, all-purpose

 

1/2 ts Baking soda

 

1/4 ts Salt

 

8 oz Sweet cooking chocolate, coarsely chipped Preheat oven to 350 degrees F. Cream together thoroughly butter and sugars, using electric mixer. Add egg, water and vanilla and beat well.

 

In a separate bowl, stir together flour, soda and salt. Blend dry ingredients into creamed mixture. Stir chipped chocolate pieces into batter by hand so they do not get too broken up. Drop from teaspoon 2” apart onto greased cookie sheet. Bake for about 13 minutes. Cool on racks.

 

Vanilla Chip Cookies

 

1/2 c Butter or margarine; softened

 

1/2 c Sugar

 

1/4 c Light brown sugar; packed

 

1 ts Vanilla

 

1 Egg

 

1 c Flour

 

1/4 ts Salt

 

1/2 ts Baking soda

 

1 c White chocolate chips

 

1/2 c Flaked coconut

 

1 c Macadamia nuts; chopped, lightly toasted Preheat oven to 375 degrees F. Cream butter until light. Gradually add sugars, creaming well until blended. Beat in vanilla and egg. Stir together flour, salt and baking soda. Add flour mix to creamed mix, blending well. Stir in white chocolate, nuts and coconut. Drop by level tablespoonfuls onto ungreased cookie sheets. Bake for about 12 minutes or until golden. Remove to wire racks to cool. NOTE: White coating chocolate may be substituted for white chocolate chips. It can be cut into chip size pieces. Cupcakes

 

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 combined. Pour batter into muffin cups. Bake 22-25 minutes or until toothpick comes out clean. Remove cupcakes from pan; cool on wire rack 30 minutes. Sprinkle with sugar, if desired.

 

Black Bottom Cupcakes

 

12 oz Cream cheese

 

2 Eggs

 

1 2/3 c Sugar

 

10 oz Semisweet chocolate chips

 

1 1/2 c Flour --sifted

 

1/4 c Cocoa powder

 

1 ts Baking soda

 

1 ts Salt

 

1 c Water

 

1/3 c Cooking oil

 

1 tb Vinegar

 

1 ts Vanilla

 

Preheat oven to 350 degrees. Arrange 24 cupcake liners in muffin tins or liberally grease a cake/bundt pan. Blend together the cream cheese, eggs and 2/3 cup of the sugar in a large bowl. Stir in the chocolate chips. Sift the remaining sugar, the flour, cocoa, baking soda and salt into a mixing bowl. Stir in the water, oil, vinegar and vanilla; beat until smooth. Fill cupcake liners 1/3 full with the chocolate batter; spoon the cheese mixture on top. If using a cake or bundt pan, scrape the batter into the pan, then top with several layers of the cream cheese topping, spreading it thinly because it will sink in deeper after each application. Bake until the cakes test done --30 to 35 minutes for cupcakes, 40 to 45 minutes for cake. Let cool 10 minutes before turning out on wire racks to cool completely.

 

Chocolate Cupcakes

 

1/4 c Oil

 

3/4 c Sugar

 

1 Egg

 

1 ts Vanilla

 

1/4 ts Salt

 

1/4 ts Cinnamon --optional

 

1 ts Baking soda

 

2/3 c Milk

 

2 tb Lemon juice

 

1/3 c Unsweetened cocoa powder

 

1 c All-purpose flour

 

Beat oil and sugar with egg with an electric mixer until smooth. Beat in vanilla, salt, and baking soda until well blended. Put milk and lemon juice together in cup until curdled and pour into batter, beating to blend well. Beat in cocoa powder and finally the flour, beating 3 minutes after last addition, scraping down sides and bottom of bowl often. Divide batter equally between 12 paper-lined cupcake wells. Bake at a 350 degree F for 25 minutes or until a toothpick inserted comes out clean. Cool in pan on rack 20 minutes. Remove to platter to continue cooling. Frost as desired. Deep Chocolate Cupcakes

 

6 lg Prunes, pitted

 

3 lg Egg whites

 

1 1/2 ts Vanilla extract

 

18 tb Flour, all-purpose

 

3/4 c Sugar, granulated

 

1/2 c Cocoa powder, unsweetened

 

1 1/2 ts Baking powder

 

1/4 ts Baking soda

 

1/4 ts Salt

 

1 1/2 tb Sugar, powdered

 

Preheat oven to 350 degrees F. Line 12 2-3/4” muffin cups with paper liners. In food processor, puree prunes and 1/2 cup water until smooth. Scrape puree into large bowl. With electric mixer, beat together prune puree and 1/2 cup water. Add egg whites and vanilla; beat until thoroughly combined. Stir in remaining ingredients; mix completely. Spoon batter evenly into prepared cups, filling each about 2/3 full. Bake 10 to 12 minutes, until toothpick comes out clean. Remove from pan; cool on rack. Sprinkle evenly with powdered sugar.

 

Quick Chocolate Cupcakes

 

1 1/2 c All-purpose flour

 

3/4 c Sugar

 

1/4 c cocoa

 

1 ts Baking soda

 

1/2 ts Salt

 

1 c Water

 

1/4 c Vegetable oil

 

1 tb White vinegar

 

1 ts Vanilla extract

 

Heat oven to 375 degrees F. Line muffin cups (2 1/2” in diameter) with paper bake cups. In medium bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat with a whisk just until batter is smooth and ingredients are

 

well blended. Fill muffin cups 2/3 full with batter. Bake 16-18 minutes or until wooden pick inserted in center comes out clean. Remove from pan ti wire rack. Cool completely. Frost as desired. Makes 18 cupcakes.

 

Drinks

 

Angels Delight Christmas Drink

 

1/4 c Whipping cream

 

7 Scoops Ice cream

 

1/2 c Chopped pecans

 

1/4 c Chocolate syrup

 

1 Banana

 

Put all of these in a blender. Put whipped cream and nuts on top of glasses.

 

Austrian Chocolate Cup

 

30 oz Semisweet chocolate, broken in pieces 10 sm Finely grated orange peel

 

2 1/2 ts Ground cinnamon

 

15 c Milk

 

2 1/2 c Whipping cream

 

Grated chocolate

 

30 Cinnamon sticks (3”)

 

Combine chocolate, orange peel, cinnamon and 3 tablespoons of milk in a saucepan and heat very gently until chocolate melts, stirring frequently.

 

Add remaining milk and heat through gently until piping hot, stirring frequently. Whisk whipping cream until soft peaks form. Pour hot chocolate into mugs or heatproof glasses. Top with whipped cream. Sprinkle with grated chocolate and add a cinnamon stick to each one for stirring.

 

NOTE: Wind a curly strip of orange peel around cinnamon sticks for a pretty effect, if desired.

 

Bailey’s Irish Cream

 

3 Eggs

 

15 oz Canned milk or “Eagle Brand” 1/2 pt Whipping cream

 

1/2 ts Coconut extract

 

3 tb Chocolate syrup

 

13 oz Scotch Whiskey, (mickey)

 

Combine all ingredients in a blended for 1 minute. Let stand over

 

night. Bottle the next day. No waiting time. Banana Chocolate Milkshake

 

1 c Skim milk

 

2 tb Hershey’s Cocoa

 

Granulated sugar substitute equal to 1/3 cup sugar 1 ts Vanilla extract

 

1 md Ripe banana, sliced

 

8 lg Ice cubes

 

In blender container, pour milk. Add cocoa. Cover, blend on low speed until well mixed. Add sugar substitute, vanilla and banana. Cover; blend until smooth. Add ice cubes, one at a time, blending until thick. Serve immediately. Makes 2 12-ounce servings. Chocolate Almond Coffee

 

1/3 c Ground coffee

 

1/4 ts Freshly ground nutmeg

 

1/2 ts Chocolate extract

 

1/2 ts Almond extract

 

1/4 c Toasted almonds, chopped

 

Process nutmeg and coffee, add extracts. Process 10 seconds longer. Place in bowl and stir in almonds. Store in refrigerator. Makes 8 six ounce servings. To brew: Place mix in filter of an automatic drip coffee maker. Add 6 cups water and brew. Chocolate Banana Smoothie

 

3 c Skim 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.

 

Chocolate Black Russian

 

1 fl Kahlua

 

5 oz Chocolate Ice Cream

 

1/2 fl Vodka

 

Blend ingredients and pour into a large cocktail glass.

 

Chocolate Brandy Cream

 

1 1/2 tb Cocoa powder

 

1 tb Confectioners sugar

 

1 c Heavy whipping cream

 

1 tb Brandy

 

1 1/2 ts Vanilla

 

Sift together the cocoa and confectioners sugar and set aside. In a chilled bowl with chilled beaters, combine all ingredients and beat the cream until stiff peaks begin to form. With a spoon or pastry bag fitted with a star tip, use cream to garnish slices of Double Chocolate Ice Box Pie.

 

Chocolate Coffee

 

4 (1oz) Semisweet chocolate squares

 

2 c Half-and-half

 

4 c Hot brewed coffee

 

3/4 c Coffee liqueur

 

Sweetened whipped cream

 

Bring chocolate and half-and-half to a boil in a large saucepan over medium heat, stirring constantly; stir in coffee. Remove from heat; stir in liqueur.

 

Serve with sweetened whipped cream.

 

Chocolate Fudge Shake

 

2 c Cold 2% lowfat milk

 

1 pk (4-serving size) Jell-O Chocolate Fudge Flavor Sugar-Free Instant Pudding and Pie Filling

 

2 c Crushed ice

 

Pour milk into blender container. Add remaining ingredients; cover. Blend at high speed 15 seconds or until smooth. (Mixture will thicken as it stands. Thin with additional milk, if desired.) Makes 4 cups or 4 servings.

 

Chocolate Liqueur

 

2 ts Pure chocolate extract

 

1/2 ts Pure vanilla extract

 

1 1/2 c Vodka

 

1/2 c Sugar syrup (see recipe)

 

1/2 ts Fresh mint (optional)

 

dr Peppermint extract(optional)

 

Mix all ingredients and let mature 2 weeks. The chocolate tends to settle on the bottom and may need to be stirred before serving. Finished version will tend to be thin, but is still quite tasty and excellent for mixing in coffee or pouring over desserts. Add glycerin to thicken if desired. For chocolate mint, add 1/2 teaspoon fresh mint and a few drops of peppermint extract. Let mature 2 additional weeks. Yield: 1 pint. Container: Quart jar Chocolate Milk Shake

 

1/4 c Cocoa

 

1/3 c Hot water

 

3 ts Liquid sucaryl

 

1 1/2 c Skim milk

 

1 c Low-calorie chocolate ice

 

Milk

 

In blender,combine cocoa,hot water,and sucaryl;buzz to blend.Add milk and ice milk; buzz a few minutes until foamy. Chocolate Mint

 

6 Peppermint tea bags

 

6 c 2-percent milk (1 1/2 quarts)

 

6 tb Hot chocolate mix, divided

 

Place peppermint tea bags in bottom of pan. Add milk and heat to just under boiling. Gently squeeze tea bags and remove. Place 1 tablespoon chocolate in each mug and pour 1 cup of hot minted milk over chocolate. Serve with fresh mint leaf on side or peppermint stick candy.

 

Chocolate Mint Oreo Drink

 

3 Scoops vanilla ice cream

 

2 Oreo cookies, crushed

 

2 Andes Creme de Menthes

 

10 oz Crushed ice

 

1 1/4 oz White creme de menthe

 

1 1/4 oz White creme de cacao

 

Makes one drink. Pour into blender and blend two minutes on high speed.

 

Chocolate Peanut Shake

 

3 tb Chocolate syrup

 

1 tb Peanut butter

 

Milk

 

1 lg Scoop vanilla ice cream

 

Put syrup and peanut butter into a shaker. Fill with cold milk; shake vigorously. Top with scoop of ice cream. Or, blend all in a blender. Fiesta Hot Chocolate

 

1/2 c Cocoa

 

1/4 c Dark Brown Sugar; Packed

 

3 ea Cloves; whole

 

2 tb Powdered Sugar

 

Whipped Cream

 

1 tb Flour; Unbleached

 

4 c Milk

 

1 ea Cinnamon Stick;Broken In 1/2

 

1 1/2 ts Vanilla

 

4 ea Cinnamon Sticks

 

Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk, cloves, and 1 stick cinnamon. Heat just to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT boil). Remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla. Beat with molinillo, wire whisk or hand beater until foamy. Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks. Hot Chocolate

 

1 oz (generous) good sweet chocolate; broken to pieces Small quantity of milk; or water

 

2 tb To 3 tbsp water or milk; boiling

 

1 c Milk or water; boiling

 

Put the chocolate broken up into pieces with a small quantity of water or hot milk in a casserole on a gentle heat. Cover the pan, let the chocolate soften, remove from the fire and whip into a smooth paste with a whip or wooden spoon; add first of all two or three tablespoons of boiling liquid (water or milk) to dilute the paste, then the rest of the liquid, still boiling, continuing to stir all the time. To retain the full aroma of the chocolate (the same applies to cocoa) it must never be allowed to boil.

 

Hot Chocolate Eggnog

 

1 Egg;

 

3/4 c Milk;

 

1/2 c Water;

 

3 tb Unsweetened cocoa powder;

 

1/2 ts Ground nutmeg;

 

In container of electric blender of food processor, combine egg, milk, water, cocoa and nutmeg, blend until well mixed. Transfer mixture to top of a double boiler. Hear stirring occasionally, until mixture is steaming. Do not boil. Serve immediately. Hot Cocoa For A Crowd

 

1 1/2 c Sugar

 

1 1/4 c Cocoa

 

1/2 ts Salt

 

3/4 c Hot water

 

4 qt Milk

 

1 tb Vanilla extract

 

In 6-quart saucepan, combine sugar, cocoa and salt; gradually add water. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 2 minutes. Add milk. Heat to serving temperature, stirring frequently. Do not boil. Remove from heat; stir in vanilla. Serve hot. About twenty-two 6-oz. servings. Hot Peppermint Patty

 

1 oz Peppermint syrup;

 

6 oz Chocolate;

 

Whipped cream to taste;

 

Mix syrup into warm chocolate and garnish with whipped cream. Instant Hot Chocolate Mix

 

22 oz Non-dairy creamer powder

 

32 oz Nonfat dry milk powder

 

1 1/2 lb Dry chocolate mix

 

1/4 c Powdered sugar (opt)

 

Mix all ingredients thoroughly. Store in tightly covered container. To serve: Fill a cup about 1/2 full of mix. Add hot water. OR add cold water and microwave on HIGH for 2 minutes. Mint Chocolate Chip Milk Shake

 

3 c Cold skim milk

 

1 pk (4-serving size) JELL-O Pistachio Flavor Sugar-Free Instant Pudding and Pie filling

 

1 1/2 c Vanilla ice milk *

 

1/4 ts Peppermint extract

 

1/2 oz (square) BAKER’S Semi-Sweet Chocolate, grated

 

  • For diabetics, be sure to use a Sugar Free frozen dairy dessert in place of the ice milk.

 

Pour milk into blender container. Add pudding mix, ice milk and extract; cover. Blend at high speed 15 seconds or until smooth. (Mixture thickens as it stands. Thin with additional milk, if desired.) Sprinkle individual servings with grated chocolate. Makes 5 cups or 5 servings.

 

White Hot Chocolate

 

3 1/2 c Milk

 

2 tb Sugar

 

3 1/2 oz White chocolate; finely chopped

 

1 oz Milk chocolate; finely chopped

 

Creme de cacao; optional

 

Heat milk and sugar to just below a boil. Remove from heat and add chocolate. Let stand 2 minutes. Transfer to a blender and whip until frothy. Add creme de cacao if desired. Serve hot. Be sure to use a top-quality white chocolate instead of a “coating chocolate.”

 

World’s Best Hot Chocolate

 

2 oz Semisweet chocolate; chopped

 

1 1/2 tb Sweet butter

 

1/4 c Whole milk

 

1 c Heavy cream

 

In a small saucepan, mix everything together. Heat over medium heat, gently. When it reaches a boil, stir with a wooden spoon until the chocolate is completely melted. This may take a while as small specks remain till the very end. When chocolate is practically dissolved (that is if only tiny specks remain undissolved), turn down flame and simmer to reduce to very dense, dark brown hot chocolate.

 

Fillings

 

Chocolate Bar Filling

 

1/2 c Sugar

 

5 tb Cornstarch

 

3 tb Brown sugar

 

1/4 ts Salt

 

3 c Milk

 

3 Egg yolks,beaten

 

1 ts Vanilla

 

8 oz Chocolate bar

 

Combine all but vanilla and chocolate bar in a saucepan. Stir constantly until mixture boils; boil and stir 1 minute. Remove from heat; add vanilla and chocolate bar, broken into pieces. Stir until chocolate is completely melted. Pour into bowl and press plastic wrap directly on surface; cool. Yields about 4 cups filling. Chocolate Cream Filling

 

3 oz Unsweetened Chocolate

 

2 c Milk

 

3/4 c Sugar

 

4 tb Cake Flour

 

1/2 ts Salt

 

2 Egg yolks; slightly beaten

 

1 tb Butter

 

1 ts Vanilla

 

Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring’ con-stantly; then continue cooking 10 minutes, stirring occa-sionally. Pour small amount of mixture over egg yolks. stirring vigorously; return to double boiler and cook 2 minutes longer, stirring constantly. Add butter and vanilla. and cool. Makes 2-1/2 cups filling, or enough filling to spread between three 9-inch layers. Use this filling in small cup cakes. Use 1/2 recipe for filling 2 1/2 to 3 dozen small cup cakes.

 

Chocolate Filling

 

2 tb Cornstarch

 

1/2 c Sugar

 

1/2 c Water

 

1 tb Butter or margarine

 

2 oz Semisweet chocolate square

 

Combine cornstarch, sugar, and water in a small saucepan, stirring well; cook over medium heat, stirring constantly, until thickened. Remove from heat; add butter and chocolate, stirring until melted. Let cool. Yield: 1 cup.

 

Chocolate Pie Filling

 

1 6 oz. pkg chocolate chips

 

1 Egg

 

2 Egg yolks; beaten

 

2 Egg whites

 

1 pt Whipping cream; whipped

 

1 ts Vanilla

 

1 Baked pie shell; 8 or 9 inches

 

Melt 1 package chocolate chips with 1 beaten egg. Remove from the heat and add eggs yolks. Beat two egg whites in another bowl and add to the whipped cream and vanilla; fold this into first mixture. Fill Pie shell. Chill.

 

Serves 6

 

Fondues

 

Chocolate Cinnamon Fondue

 

1/4 c Margarine

 

8 oz Bittersweet chocolate

 

1/4 c Flour

 

2 c Light corn syrup

 

1/4 c Kahlua

 

1/2 ts Cinnamon

 

Melt margarine and chocolate. Whisk in flour until blended; cook 1 minute, stirring. Remove from heat, blend in cinnamon. Pour into fondue dish; keep warm.

 

Suggested dippers: bananas, strawberries, oranges, lowfat pound cake. Makes 3 cups.

 

Chocolate Dessert Fondue

 

1 ts Butter or margarine

 

1 c Miniature marshmallows

 

1/3 c Whipping cream

 

6 oz Chocolate candy with almonds

 

2 tb Milk

 

Break candy into pieces. Rub crock wall with butter. Place candy, marshmallows and milk in crock pot. Cover and heat, stirring every 15 minutes, until melted and smooth. Gradually add whipping cream. Cover and continue heating 30 minutes, Serve with bitesized pieces of pound cake, marshmallows or fruit. Chocolate Fondue

 

2/3 c Dry unsweetened cocoa

 

1/4 ts Cinnamon

 

1 c Skim milk

 

1/2 ts Vanilla or almond extract

 

1/2 c Granulated white sugar twin

 

In a heavy saucepan, combine cocoa, cinnamon and milk; stir or whisk until there are no dry lumps of cocoa. Stir and cook over medium heat until mixture comes to a boil. Reduce heat; boil gently, stirring often for 5 minutes or until mixture is thick and smooth. Cool slightly. Stir in vanilla and Sugar Twin. Pour into a small enameled fondue pot or heat-proof ceramic bowl. Makes 8 servings of 1/4 cup each.

 

Low Fat Chocolate Fondue

 

2 ts Cornstarch

 

1 c Water

 

1/4 c Unsweetened cocoa

 

1/4 c Granulated sugar

 

1 ts Vanilla extract

 

Few grains salt

 

Cut up fresh bananas

 

Fresh strawberries

 

Mix cornstarch and water in a small saucepan. When smooth, add remaining ingredients except fruit and stir over moderately high heat until mixture boils 1 minute. Pour into fondue pot to keep warm.

 

Frostings

 

Black Chocolate Cake Frosting

 

1 Egg white

 

1 c Sugar

 

1/4 c Brown sugar

 

1/4 ts Cream of tartar

 

1/3 c Water

 

Salt; pinch

 

1 ts Vanilla

 

Combine ingredients in double boiler on low heat. Beat with electric mixer 4 minutes. Spread on cool cake.

 

Chocolate Butter Cream Frosting

 

1/2 c Ghirardelli Cocoa

 

1/3 c Water; boiling

 

3 c Powdered sugar

 

2 Egg yolks

 

1 ts Vanilla

 

1/2 c Butter; very soft

 

Dissolve cocoa with hot water. Beat sugar with cocoa mixture. Add yolks and vanilla; beat until fluffy. Place in bowl of ice and water. Add butter, in four additions, beating until frosting is lighter in color and thick enough to spread. Frost cake. Refrigerate to set. Chocolate Buttercream Frosting

 

1/2 c Fructose

 

3 tb Skim milk

 

2 tb Cornstarch

 

2 tb Unsweetened cocoa powder

 

1 lg Egg yolk

 

1/2 ts Vanilla extract

 

1/2 ts Salt – optional

 

4 tb Cold unsalted butter

 

4 tb Cold margarine

 

In a small saucepan, combine fructose, milk, cornstarch, and cocoa powder. Bring to a boil, stirring constantly. Remove from heat and stir until smooth and thick, about 3 minutes. Using an electric mixer, beat egg yolk, vanilla, and salt. Add chocolate mixture; beat until smooth. Add butter and margarine, 1 tbsp. at a time, beating after each addition until frosting has consistency of whipped butter. Use to frost one cake; refrigerate until ready to serve.

 

Makes about 1 cup; 16 servings.

 

Chocolate Frosting

 

4 ts Butter

 

1 ts Chocolate extract

 

1/4 ts Lemon juice

 

1/3 c Non-fat dry milk

 

Artificial sweetener to -equal 1 tbsp. sugar or to taste Melt butter. Add remaining ingredients and blend well. To drizzle icing or make thinner sauce-type frosting add a small amount of skim milk. Makes 4 servings.

 

Chocolate Fudge Frosting

 

1 c Granulated sugar

 

4 tb Unsweetened cocoa

 

3/4 c Milk (whole milk is best)

 

1 tb Butter or margarine

 

1 ts Vanilla

 

Combine sugar, cocoa and milk in small heavy saucepan; cook until

 

mixture begins to boil. Cover, cook for 2-3 minutes until steam washes sugar crystals down from sides of pan. Uncover, reduce heat and cook without stirring until mixture reaches soft ball stage (234 degrees). Remove from heat. Cool mixture until it reaches temperature of 110. Add butter and vanilla, stirring until butter is dissolved. Pour over warm cake. Yield enough to cover a 13×9 inch cake. Frosting not suitable for layer cake. Chocolate Glaze

 

2 tb Cocoa

 

1 tb Each of oil and corn syrup

 

2 tb Plus 1 teaspoon water

 

1/2 ts Cinnamon

 

1 c Icing sugar

 

In small saucepan combine 1 st four ingredients. Stir over low heat until smooth, gradually beat in sugar until smooth and shiny. Chocolate Mocha Icing

 

1/2 c Margarine

 

2 ts Instant coffee

 

1/4 ts Salt

 

1/2 c Cocoa

 

1 ts Vanilla

 

1 Egg

 

1/3 c Milk

 

4 c Icing sugar

 

Beat to-gether with mixer the egg, salt, cocoa and coffee. Alternately add the milk and icing sugar and vanilla. This makes light, fluffy and extremely sweet icing and is fool proof. Chocolate Sour Cream Frosting

 

1/2 c Sour cream

 

3 1/2 c Powdered sugar

 

1 ts Vanilla

 

2 oz Ghirardelli Unsweetened chocolate, melted Servings: Makes enough for 9 × 13” cake Beat sour cream with sugar and vanilla until smooth. Mix in melted chocolate. Spread over 9 by 13” cake. Deluxe Chocolate Frosting

 

3 c Confectioners sugar

 

1/3 c Milk

 

1/4 c Butter

 

2 oz Baking chocolate

 

2 ts Vanilla

 

1/4 ts Salt

 

In a small bowl, mix all ingredients until smooth and creamy. Makes enough to frost one 13 × 9 inch cake.

 

German Chocolate Cake Icing

 

1 c Sugar

 

3 Egg yolks; slightly beaten

 

1 ts Vanilla

 

1 c Evaporated milk

 

1/2 c Butter

 

1 1/3 c Coconut

 

1 c Chopped pecans

 

Combine sugar, milk, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat, add coconut and pecans. Cool and beat occasionally until spreading consistency.

 

Will frost & fill 8”, 2-layer cake. Milky Way Icing

 

4 tb Butter

 

2 Milky Way bars; 2.15 ozs.each

 

1 tb Vanilla extract

 

1 c Powdered sugar; sifted

 

Melt butter and candy together in a heavy saucepan. Stir constantly over low heat until mixture is fully melted and smooth. Beat in vanilla and sugar. Spread on warm cake while frosting is warm and pliable. Do top and sides.

 

Quick Chocolate Butter Cream Frosting 4 oz Butter; softened

 

2 c Powdered sugar

 

1/4 c Unsweetened cocoa powder

 

1/4 c Heavy cream

 

1 ts Vanilla extract

 

ds Salt

 

In a medium bowl, beat butter with an electric mixer on medium speed 1 min. Add powdered sugar, cocoa, cream, vanilla, and salt.

 

Beat on low speed until well mixed, then beat on medium speed until fluffy, 1 to 2 mins.

 

This makes enough for one 9 × 13 sheet cake or one 8-inch 2-layer cake. For a 9-inch 2-layer cake, make 1 1/2 recipes. Whipped Cream Chocolate Frosting

 

1 1/2 c Heavy whipping cream; cold

 

1/4 c Sugar

 

2 tb Cocoa

 

1/2 ts Vanilla extract

 

Mix (do not whip) all ingredients in a bowl. Set in the refrigerator to chill for at least 2 hours. Then beat until mixture is so thick it holds it’s shape and will stand in peaks. This makes enough frosting for top, sides and between layers of 3 layer cake, even when you use a generous hand. Note: Pop cake in refrigerator after frosting to allow to set. Store cake in refrigerator so frosting will not spoil. Fruits

 

Chocolate Bananas

 

4 Bananas

 

7/8 oz Cornstarch

 

1 3/4 oz Sugar

 

1 tb Milk

 

1 3/4 oz Baking chocolate

 

Peel bananas and cut in half lengthwise. Melt chocolate and stir in milk and cornstarch. Bring to boil.

 

Put bananas in a dessert dish, pour the sauce over them. Garnish with cool whip or whipped cream, or add a scoop of vanilla ice cream.

 

Serve warm or cold.

 

Chocolate Covered Strawberries

 

1 Fresh strawberries

 

1 pk Chocolate bark.

 

Wash and drain strawberries. Pat dry with paper towel. Leave stems intact. Place half of the chocolate in a microwave safe bowl. Microwave on high until melted (appx 2 min). Holding berries by the stem, dip one at a time into the chocolate. Gently shake excess and place on waxed paper until firm. If chocolate becomes too thick reheat for a few seconds. Chocolate basket: cover a dish of desired

 

shape (pie pan) with foil and spray lightly with Pam. Place melted chocolate in a ziploc bag and seal. Snip a small hole in the corner and drizzle the chocolate to create a basket. Chill until firm. Carefully remove the basket. Place on a serving tray and fill with chocolate covered strawberries.

 

Chocolate Mint Figs

 

1/2 c Semisweet chocolate chips

 

4 tb Finely chopped fresh mint

 

48 Almonds, toasted and coarsely chopped

 

24 Fresh figs, halved

 

Preheat the oven to 350. In a small mixing bowl, combine the chips, mint, and almonds, stirring well. Press a bit of this mixture into each fig half. Lightly spray or wipe a baking sheet with vegetable oil. Place the figs on the baking sheet and bake for 15 minutes. Serve warm or at room temperature.

 

Chocolate Pear Dessert

 

2 c Cold skim milk;

 

1 pk Jell-O chocolate flavor fat-free Sugar Instant Reduced Calorie Pudding & Pie Filling

 

1/2 ts Orange extract -=OR=-1/2 ts Almond extract; 4 Fully ripe pears; halved

 

2 ts Walnuts; chopped finely-=OR= 2 ts Almonds; chopped finely; Pour milk and extract in medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Let stand 5 minutes. Place pear halves in 8 dessert dishes. Spoon pudding evenly over pears. Sprinkle with 1/4 ts walnuts over each serving. Refrigerate until ready to serve. Chocolate Plunge For Fresh Fruit

 

2/3 c Karo light or dark corn syrup

 

1/2 c Heavy or whipping cream

 

1 pk (8 oz.) Baker’s semi sweet chocolate or 2 pkgs. (4 oz. each) Baker’s German sweet chocolate

 

In medium saucepan stir corn syrup and cream. Bring to boil over medium heat. Remove from heat. Add chocolate, stir until completely melted. Serve warm as a dip for fruit. Makes 1 1/2 cups. Chocolate-covered Cherries

 

2 1/2 c Confectioners sugar

 

1/4 c Butter or margarine softened

 

1 tb Milk

 

1/2 ts Almond extract

 

16 oz Marichino cherries

 

With stems well drained

 

2 c Semi-sweet chocolate chips

 

2 tb Shortening

 

In mixing bowl combine sugar, butter, milk and extract. Mix well. Knead in to large ball. Roll in to 1 inch balls and flatten each in to 2 inch circle. Wrap around cherries and lightly roll in hands. Place with stem up on waxed paper-lined baking sheets. Cover loosely and refrigerate 4 hours or over night. Melt the chocolate chips and shortening in a double-boiler or microwave-safe bowl. Holding on to stem, dip cherries in to chocolate. Set on waxed paper to harden. Store in a covered container.

 

Frozen Chocolate Banana

 

1 md Banana; peeled and cut in half crosswise 2 Graham crackers; (2-1/2 in. squares) finely crushed 1 ts Chocolate syrup

 

Wrap banana halves in wax paper or foil and freeze till hard. On sheet of wax paper spread half the cracker crumbs; coat 1 banana half with 1/2 tsp syrup, then roll in crumbs. Repeat procedure with remaining banana half. Serve immediately or wrap in moisture-and vapor-resistant wrapping and store in freezer till ready to use. Godiva Chocolate Covered Banana

 

2 oz Godiva Liqueur

 

1/2 oz Myers’s Rum

 

1/2 Banana, Sliced

 

1/2 c Vanilla Ice Cream

 

Pour Godiva into blender. Add rum, banana and ice cream. Blend until smooth. Pour into serving glass. Garnish with banana slice. Makes 2 drinks.

 

Fudges

 

10 Minute Fudge

 

3 oz Chocolate, unsweetened; 3 sq 4 tb Margarine 4 1/2 c Sugar, powdered 1/3 c Milk, instant nonfat dry 1/2 c Syrup, light corn 1 tb Water 1 ts Vanilla extract 1/2 c Nuts; chopped (opt.) Melt chocolate and margarine in top of 2 quart double boiler. Sift together powdered sugar and dry milk. Stir corn syrup, water, and

 

vanilla into chocolate mixture. Stir in sugar and dry milk in two additions. Continue stirring until mixture is well blended and smooth. Remove from heat; stir in nuts. Turn into greased 8-inch square pan. Cool. Cut into squares.

 

Apple Peanut Butter Fudge

 

6 oz Semisweet chocolate pieces

 

1/2 Marshmallow fluff jar

 

1/2 c Peanut butter

 

1 ts Vanilla

 

2 c Sugar

 

2/3 c Apple juice

 

Chopped peanuts (opt.)

 

Mix semisweet chocolate pieces, half jar marshmallow fluff, peanut butter and vanilla. Set aside. In buttered heavy 2-quart saucepan, mix sugar and apple juice. Cook and stir until sugar dissolves and mixture boils. Cook to soft-ball stage or until candy thermometer registers 240 F, stir frequently. remove from heat, quickly add marshmallow mixture. stir until just blended. Pour into buttered 9” square baking pan. top fudge with chopped peanuts, if desired. cool. Cut into squares. Makes 3 dozen 1-1/2 inch pieces. Baked Fudge Drops

 

2/3 c Sweetened condensed milk

 

1/8 ts Salt

 

1 1/2 c Coconut

 

1/4 ts Vanilla

 

Mix all well and drop from tsp. onto greased baking sheet. Decorate with bright colored candies and bake in moderate 350 degrees F oven for 15 minutes.

 

Bourbon Fudge

 

2 c Semi-sweet chocolate chips

 

1 cn 14oz sweetened condensed milk

 

1/4 c Maker’s Mark

 

1/2 ts Orange extract

 

1 pk 3/4oz slivered almonds

 

Combine chocolate chips and milk in large bowl and cover loosely. Cook in microwave for 3 minutes on High. Remove from microwave and stir until smooth. Add bourbon and orange extract; mix well. Grease an 8 inch square pan and sprinkle bottom of pan with almonds. Pour mixture in pan; let stand until firm or chill in refrigerator.

 

Candy Bar Fudge

 

1/2 c Butter or margarine

 

1/3 c Baking cocoa

 

1/4 c Packed brown sugar

 

1/4 c Milk

 

3 1/2 c Confectioners’ sugar

 

1 ts Vanilla extract

 

30 Caramels, unwrapped

 

1 tb Water

 

2 c Salted peanuts

 

1/2 c Semisweet chocolate chips

 

1/2 c Milk chocolate chips

 

In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 3 minutes. Stir in confectioners’ sugar and vanilla. Pour into a greased 8-in. square baking pan. In another microwave-safe bowl, heat caramels and water on high for 2 minutes or until melted. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on high for 1 minute or until melted; spread over caramel layer. Chill until firm. Makes 2-3/4 pounds.

 

Cheese Fudge

 

1 c (2 sticks) butter, softened

 

8 oz Pasteurized process cheese, cubed

 

1 1/2 lb Powdered sugar

 

1/2 c Cocoa

 

1/2 c Non-fat dry milk

 

2 ts Vanilla

 

2 c Coarsely chopped nuts

 

In a large saucepan over medium heat melt butter and cheese, stirring frequently. Remove from heat. Sift together sugar and cocoa; add to cheese, mixing well. Stir in non-fat dry milk, vanilla and nuts.

 

Turn into a 9×9×2-inch pan. Chill until firm. Makes 3 pounds. Chocolate Creme Fudge

 

3 c Sugar

 

3/4 c Margarine

 

2/3 c Milk, evaporated

 

12 oz Chocolate chips, semi-sweet

 

7 oz Marshmallow creme

 

1 c Nuts

 

1 ts Vanilla

 

Combine sugar, margarine, and milk in heavy 2.5 qt. saucepan; bring to full rolling bowl, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234oF, stirring constantly to prevent scorching. Remove from heat; stir in chips until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 9”×13” pan. Cool at room temperature, cut into squares. Makes approx 3 lb. Chocolate Fudge

 

2 1/2 c Sugar

 

1/2 c Margarine or butter

 

2/3 c Evaporated milk

 

1 Jar (7 oz.) marshmallow creme

 

2 c Semi sweet chocolate chips

 

3/4 c Chopped walnuts

 

1 ts Vanilla

 

Line 9 inch square or 13×9 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.

 

Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.

 

Makes about 3 pounds—36-48 squares.

 

Chocolate Marshmallow Fudge

 

1 lg Can Evaporated milk

 

1/4 lb Butter

 

4 c Sugar

 

2 pk Chocolate pieces (6 Ozs ea)

 

1/2 Jar marshmallow cream

 

Combine first three ingredients in saucepan and cook to 234 deg.F or until it forms a soft ball in cold water. Stir often. Remove from heat and fold in remaining ingredients. If desired add chopped nuts. Pour into greased 8 × 13 inch pan. Refrigerate until firm. Cut into squares.

 

Chocolate Mint Cookie Crunch Fudge 1 1/2 cup, granulated sugar

 

1/3 cup unsweetened cocoa powder

 

1 can (5 oz) evaporated milk

 

1/2 stick (1/4 c) butter or margarine

 

1 cup (6 oz) mint-flavored semisweet chocolate chips 16 round chocolate sandwich cookies

 

Line a 8” square pan with foil; grease foil. Mix sugar and cocoa in heavy 3 quart saucepan. Stir in milk and butter. Bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously 5 min. Remove from heat; add chips and stir until melted and smooth. Spread 1 cup in lined pan, top with cookies, then spread remaining fudge evenly over top. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1” squares.

 

Chocolate-Peanut Butter Fudge

 

1 c Semisweet chocolate chips

 

1/4 c Lightbrown sugar

 

2 tb Soy milk

 

1/2 c Oatmeal

 

1/3 c Peanut butter, room temp.

 

Combine chocolate, sugar & soy milk in a steaming bowl & place in a larger pot with some water in it. Cook over low heat until the chocolate has been smoothly melted. Stir in the oatmeal. Drop the peanut butter in by rounded teaspoonfuls. Swirl it around until it is evenly distributed but not blended in.

 

Line a small, shallow baking dish with wax paper. Pat the chocolate mixture in with the help of a cake spatula. Refrigerate for several hours until chilled & firmly set. Cut into 1” squares. Creamy Mocha Fudge

 

1/2 c Cocoa

 

3 1/2 c Icing sugar

 

1/4 c Whipping cream

 

1/2 c Butter

 

2 tb Coffee; very strong

 

1/2 c Pecans; coarsely chopped

 

Stir together cocoa and icing sugar in large bowl till well blended. There should be no lumps. Melt butter over medium heat. Add

 

coffee and beat with an electric beater till smooth. Fold in pecans. Turn into wax paper lined loaf pan. Smooth top with knife dipped in warm water. Refrigerate till set. When set, turn and cut into squares.

 

Diabetic Fudge

 

1 14 1/2 oz. evaporated milk

 

3 tb Cocoa

 

1/4 c Oleo

 

Liquid Sweetner to equal to 1/2 cup of sugar 1/4 ts Salt

 

1 ts Vanilla

 

2 1/2 c Graham cracker crumbs

 

1/4 c Nuts

 

Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.

 

Double Chocolate Fudge

 

2 c (12 oz) semi-sweet chocolate chips

 

1 (11 1/2 oz) package milk chocolate chips 1 (14 oz) can sweetened condensed milk

 

2 TB cream or milk

 

2 ts vanilla extract

 

1 c chopped walnuts (optional)

 

In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 TBSP cream and 1 tsp vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread evenly into foillined 9-inch square pan. In another saucepan, over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 TBSP cream and 1 tsp vanilla. Remove from heat; stir in remaining walnuts. Spread over fudge in pan. chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature. Makes about 2 1/2 pounds. Fudge

 

1 Bag semisweet chocolate chips

 

1/2 Bag butterscotch chips

 

1 Regular-size can Eagle milk (evaporated milk) Vanilla extract

 

Combine all ingredients in a microwave-safe bowl. Microwave for 2

 

minutes. Stir. Pour into 8 × 8 inch bowl and let cool. Girl Scout Samoa Fudge

 

1/2 c Samoas Girl Scout cookies, crushed

 

2 c Sugar

 

6 oz Heavy cream

 

12 Regular marshmallows

 

1/2 c Butter

 

1 ts Vanilla

 

6 oz Chocolate chips

 

Heat and boil together sugar, heavy cream, marshmallows and butter for 5 minutes. Remove from heat and add vanilla and chocolate chips, mixing until the chips have melted. Add crushed Samoas; mix well. Pour into 8-by-8-inch buttered pan and cool. Hazelnut Fudge

 

3 c Sugar

 

1 c Milk

 

1/2 c Corn syrup

 

3 oz Unsweetened chocolate

 

1 c Butter

 

2 ts Vanilla

 

1 c Oregon hazelnuts

 

Cook sugar, milk, corn syrup and butter to 238. Pour into mixing bowl; add vanilla; cool 15 minutes. Beat until thick. Stir in nuts and pour into buttered pan.

 

Jello Pudding Fudge

 

1 pk Jello chocolate pudding and pie filling; not instant 2 tb Butter

 

1/4 c Milk

 

1 1/2 c Confectioners’ sugar; sifted

 

1/4 c Nuts; chopped

 

Combine pudding, butter and milk. Bring to a full boil. Boil gently for 1 minute; stirring constantly. Remove from heat. Quickly blend in sugar; add nuts. Pour into greased 8×4-inch pan. Cool; cut into squares. Makes 1 lb.

 

Kahlua Creamy Fudge

 

1 1/3 cups Granulated sugar

 

1 7 ounce jar marshmallow creme

 

2/3 cup Evaporated milk

 

1/4 cup Butter

 

1/4 cup Kahlua

 

1/4 teaspoon Salt

 

2 cups Semi-sweet chocolate. pieces

 

1 cup Milk chocolate pieces

 

2/3 cup Chopped nuts

 

1 teaspoon Vanilla

 

Line 8” square baking pan with foil. In 2 quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua and salt. Bring to a rapid boil, stirring constantly for 5 min. Remove from heat; add all chocolate. Stir until melted. Add nuts and vanilla. Turn into prepared pan. Refrigerate until firm. To serve, cut in squares. Makes about 2 3/4 pounds.

 

Microwave Fudge

 

2 c Miniature marshmallows

 

14 oz Can condensed milk

 

1 ds Salt

 

12 oz Semi-sweet chocolate chips

 

1 c Milk chocolate chips

 

1/2 c Nuts

 

1 1/2 ts Vanilla

 

In 2 qt. glass measure, combine marshmallows, milk, and salt. Microcook on HIGH 3-4 minutes. Stir until marshmallows melt and mixture is smooth. Add chips and stir until melted. Stir in nuts (may use up to 1 cup) and vanilla.

 

Line 8 or 9 inch square pan with wax paper. Spread fudge evenly in pan. Chill 2 hours, until firm. Turn on to cutting board, peel off paper and cut into squares.

 

Serves 32

 

Nutty Chocolate Mint Fudge

 

7 oz Marshmallow Cream; (1 jar)

 

1 1/2 c Sugar

 

2/3 c Evaporated Milk

 

1/4 c Butter

 

1/4 ts Salt

 

1 1/2 c Mint-Chocolate Chips;Nestles

 

1/2 c Chopped Nuts

 

1 ts Vanilla Extract

 

In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a FULL ROLLING BOIL

 

over medium heat, stirring constantly. Remove from heat. Add Mint-Chocolate chips; stir until chips are melted and mixture is smooth. Add nuts and vanilla extract. Pour into foil-lined 8-inch square pan. Chill until firm, about 2 hours. Cut into 1-inch squares. Old Fashioned Chocolate Fudge

 

1 1/2 c Milk

 

4 oz Unsweetened chocolate (sqs)

 

4 c Sugar

 

3 tb Light corn syrup

 

1/4 ts Salt

 

3 tb Butter or margarine

 

1 1/2 ts Vanilla

 

Combine milk and chocolate in medium-size heavy saucepan; cook over low heat until chocolate is melted. Add sugar, corn syrup and salt and cook, stirring constantly, to boiling. Cook, without stirring to 234F on a candy thermometer. (A teaspoonful of syrup will form a soft ball when dropped into cold water.) Remove from heat at once. Add vanilla and butter or margarine, but do not stir in.

 

Cool mixture in pan to 110F, or until lukewarm; beat with wooden spoon until mixture thickens and begins to lose its gloss. (This will take about 15 minutes.)

 

Spread in a buttered 8×8×2” pan. Let stand until set and cool; cut into squares. Makes about 2 pounds.

 

Pistachio Swirl Fudge

 

1 pk (3-oz.) cream cheese

 

1 cn (14-oz.) sweetened condensed milk, divided 1/2 ts Vanilla

 

3 pk (6-oz. each) semisweet chocolate pieces 1 tb Sweet butter or margarine

 

1/2 c Coarsely chopped pistachio nuts

 

Place cream cheese in small glass bowl of electric mixer or in a 1quart microwave-safe bowl. Microwave on HIGH (100%) 15 to 25 seconds or until cream cheese has softened. Add 2 tablespoons of the sweetened condensed milk and the vanilla. Beat on low speed just until mixture is smooth; set aside.

 

Place remaining sweetened condensed milk, semisweet chocolate and butter in a 2 1/2-quart microwave-safe bowl. Microwave on medium (50%) 2 to 3 1/2 minutes or until mixture can be stirred smooth and is glossy, stirring twice. Stir in pistachio nuts. Spread chocolate mixture evenly into prepared pan. Drop cream

 

cheese mixture, by spoonfuls, over chocolate; swirl lightly over chocolate. Let stand until firm or place in refrigerator. Cut into 25 even squares by making 4 lengthwise and 4 crosswise cuts equidistant from each other, then cut each square diagonally in half. Store in airtight container with waxed paper between layers. Keeps best if refrigerated. Makes 50.

 

Sugar Free Fudge

 

16 oz Cream cheese, softened

 

2 Unsweetened chocolate squares (1oz ea) melted and cooled 1/2 c Sugar substitute(aspartame sweetner) 1 ts Vanilla extract

 

1/2 c Chopped pecans

 

In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled.

 

White Chocolate-Cherry Almond Fudge 1 1/2 cup granulated sugar

 

2/3 cup milk (whole)

 

1/2 stick (1/4 c) butter or margarine (not spread) 1 1/2 cup white chocolate chips (vanilla chips) 1 tsp. vanilla extract

 

1/2 cup sliced almonds, toasted

 

1/2 cup dried cherries or cranberries

 

Line a 8” square pan with foil; grease foil. Mix sugar and milk in a heavy 3 quart saucepan. Add butter and bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously 5 min. Remove from heat. Add chips and vanilla. Stir, then whisk until chips melt and mixture is smooth. Stir in almonds and cherries; spread in prepared pan. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1” squares.

 

Glazes

 

Chocolate Glaze

 

1/2 c Semisweet chocolate chips

 

2 tb Butter

 

1 tb Light corn syrup

 

1 ts Vanilla

 

Combine chocolate chips, butter, and corn syrup in saucepan. Stir over low heat until chocolate is melted. Remove from heat and add vanilla.

 

Chocolate Rum Glaze

 

4 oz Bittersweet Chocolate

 

6 tb Butter

 

1 tb Light corn syrup

 

1 tb Dark rum (optional)

 

In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth. Remove from heat. Stir in corn syrup and rum. Place torte upside down on a rack over tray to catch excess glaze. Spread a very thin layer of glaze over top and sides of torte to set surface. Chill 15 minutes to firm glaze. Reheat remaining glaze to thin and pour over top and sides of torte. When glaze is firm, remove cake from rack to large plate. Decorate top and sides with shaved chocolate, if desired. For shiny glaze, store cake at room temperature until serving time. Chocolate Yeast Bread Glaze

 

1 c Powdered sugar

 

3 tb Cocoa

 

2 tb Butter, softened

 

1 ts Vanilla

 

2 tb Milk

 

Combine ingredients. Use as glaze for Chocolate Yeast Bread. Dark Chocolate Glaze

 

4 oz Ghirardelli Sweet Dark Chocolate

 

3 tb Butter

 

1 tb Milk

 

1 tb Light corn syrup

 

1/4 ts Vanilla

 

1/3 c Ground or chopped almonds or walnuts In small, heavy saucepan or microwave oven on medium, melt broken chocolate with butter. Stir frequently until smooth. Remove from heat. Stir in milk, syrup and vanilla. Place 9” cake layer on rack over a baking sheet. When glaze is cool, pour onto center of cake. Let glaze run down sides. Use spatula to smooth glaze and coat sides. Decorate side of cake with nuts. Chill about 10 minutes to set glaze.

 

Quick Chocolate Glaze

 

1 c Sifted dark unsweetened cocoa

 

2/3 c Heavy cream

 

1/3 c Unsalted butter

 

1 1/3 c Sugar

 

1 ts Vanilla

 

Combine cocoa, heavy cream, butter and sugar in a saucepan. Over low heat cook, stirring constantly, until smooth and thick, about 5 minutes. Remove from heat, add vanilla. Drizzle glaze over slices of almond cake topped with ice cream. Store remaining glaze in covered jar, in the refrigerator for several weeks; reheat to boiling before reusing.

 

Rich Chocolate Glaze

 

1 c Confectioners sugar

 

3 tb Butter, softened

 

2 tb Hot tap water

 

1 oz Baking chocolate

 

1/2 ts Vanilla

 

In small mixer bowl, beat confectioners sugar, butter, water, chocolate and vanilla until smooth. Pour drizzle over cake. Makes 3/4 cup glaze.

 

Ice Creams

 

Banana Mocha Ice Cream

 

3 md Bananas, extra ripe; peeled 4 Eggs; clean, uncracked 2 c Whipping cream 1 c Half & half 1 c Sugar 1/2 c Chocolate syrup 2 tb Instant coffee crystals 2 ts Vanilla 1/4 ts Ground cinnamon 1/8 ts Salt

 

Slice bananas into blender; process until pureed (1-1/2 cups). Add eggs; process to blend. Pour banana mixture and remaining ingredients into ice cream freezer container. Stir until sugar dissolves and mixture is blended. Freeze according to manufacturer’s directions. Makes 1-1/2 quarts. Bittersweet Chocolate Ice Cream

 

4 Extra large egg yolks

 

3/4 c Sugar

 

1 c Milk

 

1 c Heavy or whipping cream

 

7 oz Good-quality bittersweet chocolate

 

3/4 c Buttermilk

 

Break chocolate into small pieces. Using electric mixer, cream egg yolks and sugar until thick and light. Combine milk and cream in a 2 quart microwave safe casserole and cook, uncovered, at 100% for 2 minutes. With mixer running, add hot milk+cream to egg yolk mixture. Blend until smooth. Pour mixture into casserole and cook at 100% for 60 seconds. Whisk the mixture. Cook for 60 more seconds. Whisk again. Cook for 60 more seconds and whisk once more. The mixture should be thick enough to coat the back of a spoon. Remove from the microwave and add the chocolate, whisking until smooth. Whisk in the buttermilk. Cool to room temperature. Chill, loosely covered, at least 3 hours. Freeze in an ice cream maker according to manufacturer's directions. Blender Quick Chocolate Ice Cream 1/4 c Evaporated skim milk;chilled

 

1/3 c Non-fat dry milk;instant

 

Sugar substitute to equal 6 ts Sugar

 

1 ts Chocolate extract

 

1 ds Black walnut or maple extract,optional 1 ds Brown food coloring

 

6 To 8 ice cubes

 

Combine milks, sweetner and extracts in blender; whip at low speed until smooth, carefully add food coloring to make chocolate brown. With blender on high speed, add ice cubes, one at a time, making certain each cube is incorporated in mixture before adding the next one. Transfer to freezing tray for 1/2 hour. Serve at once or keep frozen and let soften in refridgerator 10 minutes before serving. Makes 4 servings.

 

Brach’s Chocolate Mint Ice Cream

 

1 Egg

 

2 tb Sugar

 

1 c Whipping cream

 

3/4 c Milk

 

1/2 c Brach’s chocolate mints, chopped, about 8 mints In small bowl, whisk together egg and sugar. Stir in cream and milk. Stir in chocolate covered mints pieces. Freeze according to manufacturer’s directions. Garnish with additional mints. Makes 1 pint.

 

Buttermilk Fudge Ice Cream

 

3/4 c Sugar

 

1/3 c Cocoa, unsweetened

 

3/4 c Milk

 

2 2/3 c Buttermilk

 

1/2 ts Vanilla

 

In saucepan, combine sugar and nonsweetened cocoa; add milk and heat. Stir until sugar dissolves. Cool. Beat smooth buttermilk and vanilla. Combine with chocolate milk. Chill and stir freeze. Note: This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine.

 

Chocolate Buttermilk Ice Cream

 

1 1/2 c Milk

 

1/3 c Unsweetened cocoa

 

1/2 c Sugar

 

1 ts Instant espresso coffee powder

 

2 c Buttermilk

 

3 tb Nonfat dry milk

 

2 ts Vanilla extract

 

1 ds Salt

 

Combine 1/2 cup milk, cocoa, sugar and coffee in a small saucepan. Heat until sugar melts and ingredients are well combined. Remove from heat and place saucepan in another bowl of cold or ice water to cool to room temperature. Pour mixture into a blender or food processor and add remaining ingredients. Process until smooth. Cover and chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer’s instructions for freezing.

 

Chocolate Ice Cream

 

1 c Heavy cream; (1/2 pint)

 

3 lg Egg yolks

 

1/2 c Sugar

 

4 oz Bittersweet chocolate; roughly chopped, 1 c Light cream; (1/2 pint)

 

1 ts Vanilla extract

 

In a medium saucepan, scald the heavy cream over medium heat, just until the milk gives off steam and bubbles begin to form around the edge. Remove the pan from heat. In a medium bowl, whisk the egg yolks until they turn a pale lemon color. Add the sugar and whisk to dissolve. Slowly whisk in 1/4 cup of the scalded cream until completely incorporated. Pour this mixture into the saucepan and whisk to blend with the scalded cream. Over low heat, whisk the cream mixture constantly for about 5 minutes, until it has thickened

 

and reached a temperature of 178 to 180F, registered on an instant-read or a dairy thermometer. Remove the pan from the heat. Add the chocolate, whisking until it is thoroughly melted and incorpotarted. Whisk in the light cream and vanilla. Transfer the mixture to a medium bowl, cover, and refrigerate for at least 8 hours. Prepare the ice cream in an ice-cream maker according to manufacturer’s directions. Store the ice cream in the freezer, where it has a shelf life of about 1 week.

 

Chocolate Mint Ice Cream

 

1 1/2 c Heavy Cream

 

1 c Milk

 

1/3 c Sugar

 

1 1/2 c Mint-Chocolate Chips; Nestles

 

2 Egg Yolks; Large

 

1/8 ts Salt

 

In heavy gauge saucepan, combine 1 1/4 cups heavy cream, milk, sugar and 1 cup of mint chocolate chips. Cook over low heat, stirring with wire whisk, until chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat egg yolks and salt until thick. Gradually add chocolate mixture, beat until well blended. Chill 30 minutes. In a small heavy gauge saucepan, combine remaining 1/2 cup of chips and 1/4 cup of heavy cream. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat and set aside. Pour chilled chocolate/egg mixture into an electric ice cream freezer; churn until thick, about 25 minutes. Pour in reserved chocolate mixture; churn 10 seconds more. Remove dahser; cover and store in freeze until ready to serve.

 

Chocolate Peanut Crunch Ice Cream

 

1 Egg

 

3 tb Sugar

 

1 c Whipping cream

 

3/4 c Milk

 

2/3 c Brach’s chocolate covered peanuts; finely chopped In small bowl, whisk together egg and sugar. Stir in cream, milk and peanuts. Freeze according to manufacturer’s directions. Makes 1 pint.

 

Chocolate Rum Ice Cream

 

1 c Sugar

 

2 tb All-purpose flour

 

2 c Light cream; chilled

 

1 Egg; slightly beaten

 

2 oz Unsweeten baking chocolate; (2 sq.) broken in pieces 1/2 ts Rum extract

 

In large microwave-safe bowl combine sugar and flour; gradually stir in milk. Blend in egg and baking chocolate pieces. Microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils and thickens. Add rum extract; blend with wire whisk until mixture is smooth. Chill thoroughly. Add light cream to chilled mixture; blend well. Freeze in 2-quart ice cream freezer according to manufacturer’s directions.

 

Chocolate Yogurt Ice

 

3 c crushed ice

 

8 oz plain nonfat yogurt

 

2 oz baking chocolate, melted

 

3 tb granulated sugar replacement

 

4 tb nondairy whipped topping

 

Combine all ingredients in food processor or blender. Whip until thoroughly blended but not melted. Pour into 4 tall glasses. Place in freezer until mixture is slightly frozen. Stir, top with 1 tbsp. (15 ml.) nondairy whipped topping and serve.

 

Creamy Chocolate Ice

 

13 oz Pkg. sugar-free instant chocolate pudding mix 1 qt 2% low-fat milk

 

Combine pudding mix and milk in large bowl. With a wire whisk, rotary beater, or electric mixer on low speed, blend thoroughly. Pour into ice-cream maker. Freeze as directed by manufacturer. Then serve immediately or pack in freezer container for later use. Easy Double Chocolate Ice Cream

 

1 pt Cold whipping cream

 

2 tb Hershey’s Cocoa

 

14 oz Sweetened condensed milk

 

1/3 c Hershey’s Syrup

 

Line 9×5×3-inch loaf pan with foil. In large mixer bowl, beat whipping cream and cocoa until stiff. Stir together sweetened condensed milk and syrup; fold into whipped cream mixture. Pour

 

into prepared pan. Cover; freeze until firm, about 6 hours. 6 servings (5 cups).

 

German Chocolate Ice Cream

 

1/2 c Sugar

 

2 tb Flour

 

1/8 ts Salt

 

1/8 ts Cinnamon

 

2 c Milk

 

4 oz Sweet chocolate; melted

 

2 Eggs; beaten

 

1/2 c Shredded coconut

 

2 c Light cream -OR-Half & Half

 

1/2 c Pecans; chopped

 

Combine sugar, flour, salt and cinnamon in a 2 qt saucepan. Gradually add milk. Cook over medium heat, stirring constantly, until thickened. Cook additional 2 minutes. Remover from heat. Blend in melted chocolate. Blend a small amount of hot mixture into eggs; return all to pan, stirring constantly. Cook 1 minute (DO NOT

 

BOIL). Remove from heat; add coconut. Cool. Blend in cream; chill. Stir in nuts. Churn-freeze. Makes 2 quarts. Home Made Fudgy Chocolate Ice Cream 5 oz Unsweetened chocolate

 

14 oz Sweetened condensed milk (not evaporated milk) 4 Egg yolks

 

2 ts Vanilla

 

2 c Half-and-half

 

2 c Whipping cream, unwhipped

 

1 c Chopped nuts, optional

 

Melt chocolate in a double boiler. In a large bowl, beat the chocolate, milk, egg yolks and vanilla. Stir in the half-and-half, whipping cream, and nuts if desired. Pour into ice cream freezer container and prepare as normal. Store leftovers in freezer. Makes about 1.5 quarts.

 

Home-made Fudgy Chocolate Ice Cream 5 oz Unsweetened chocolate

 

14 oz Sweetened condensed milk (not evaporated milk) 4 Egg yolks

 

2 ts Vanilla

 

2 c Half-and-half

 

2 c Whipping cream, unwhipped

 

1 c Chopped nuts, optional

 

Melt chocolate in a double boiler. In a large bowl, beat the chocolate, milk, egg yolks and vanilla. Stir in the half-and-half, whipping cream, and nuts if desired. Pour into ice cream freezer container and prepare as normal. Store leftovers in freezer. Makes about 1.5 quarts.

 

Ice Cream Ribbon Pie

 

6 oz Junior Mints (4 1.6-oz box)

 

2 c Ice cream, softened strawberry, blackberry, cherry, peach, etc. 1 Prepared crust; vanilla, chocolate, or graham crumb 1 tb Butter or margarine

 

3 c Ice cream, softened vanilla or chocolate Place one box of Junior Mints in freezer. Melt remaining Junior Mints with butter --microwave for about 1 minute or stir over low heat. Stir until smooth. Spread the 2 cups of ice cream into crust; drizzle with melted Junior Mints. Place in freezer until chocolate is set, about 10 minutes. Chop cold Junior Mints; stir into vanilla (or chocolate) ice cream. Spoon into crust. Loosely cover and freeze several hours or overnight. Garnish as desired. Mocha Ice Cream Cake

 

3 oz Ladyfingers

 

1/2 ga Coffee ice cream; softened

 

1 qt Chocolate ice cream; soften

 

2 tb Instant coffee granules

 

1/2 c Coffee flavored liqueur

 

6 Toffee bars; crushed

 

Chocolate sauce

 

1 c Heavy cream; whipped

 

Line ladyfingers around side of 9” springform pan. Mix softened ice creams together. Add coffee granules, liqueur and crushed toffee bars. Pour into springform pan. Spread a thin layer of chocolate sauce on top. Freeze. Before serving, spread cake with whipped cream. Do not let this cake defrost before serving. Serve immediatly upon removing from freezer.

 

Old Fashioned Chocolate Ice Cream

 

2 c Sugar

 

2/3 c Hershey’s Cocoa

 

1/4 c All-purpose flour

 

1/4 ts Salt

 

2 c Milk

 

2 Eggs, slightly beaten

 

1 tb Vanilla extract

 

1 qt Light cream

 

1/2 pt Whipping cream

 

In medium saucepan, combine sugar, cocoa, flour and salt; stir in milk and eggs. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat. Stir in vanilla, light cream and whipping cream. Refrigerate until cold. Freeze in ice cream freezer according to manufacturer’s directions. About 2-1/2 quarts ice cream.

 

Super Chocolate Sorbet

 

1/2 c Water

 

2 oz Semisweet chocolate; 2 sq.

 

1/3 c Light corn syrup

 

2 tb Coffee-flavored liqueur

 

1 c Low-fat (1%) milk; at room temperature Heat water, chocolate, corn syrup and liqueur in medium saucepan over low heat until chocolate is melted. Stir in milk. Immediately transfer to ice-cream maker and freeze according to manufacturer’s directions.

 

Total prep time: 10 minutes plus freezing. Mousse

 

60 Second Chocolate Mousse

 

1 c Chocolate chips

 

1 c Heavy cream

 

1 Egg

 

Whipped cream

 

1 ts Vanilla

 

Place chocolate; egg, and flavoring in blender and chop. Heat cream until small bubbles appear at edge. Do not boil. With machine running, pour in hot cream. Blend until chocolateis melted and mixture is smooth. Pour into dessert dishes and cover with plastic and chill. Serve with whipped cream dollops.

 

Almond Mousse au Chocolate

 

1 Envelope Unsweetened Gelatin powder

 

1/4 c Cold Water

 

2 Unsweetened Baking Chocolate Squares

 

1 Semisweet Chocolate Square

 

1/2 c Milk

 

1/2 c Sugar

 

1 pt Heavy Cream

 

1/4 ts Almond Extract

 

1/2 c Blanched Almonds --toasted & chopped Soften gelatin in water. Melt chocolate in milk over boiling water. Add sugar and stir until it dissolves completely. Let it cool. Whip cream until it stands in soft peaks. Stir almond extract and chopped almonds into cooled chocolate. Fold 1/3 of the whipped cream into chocolate mixture. Then fold in remaining cream. Pour into an attractive serving bowl and let set in refrigerator, covered with plastic wrap, for at least 2 hours or overnight. Decorate with whipped cream, candied violets, grated sweet chocolate or toasted almonds before serving.

 

Serves 6.

 

Best Chocolate Mousse

 

12 oz Semi-sweet chocolate chips

 

4 Eggs -separated

 

1/4 c Confectioners sugar

 

12 oz Whipped topping like Cool Whip

 

Ground nuts for topping

 

Melt chocolate chips slowly and carefully so they do not burn. Try the microwave. Let cool slightly. Beat egg whites with sugar until stiff peaks form. Into the cooler chocolate beat the egg yolks one at a time to make a nice creamy mixture. Now fold the whipped topping, then the egg whites….GENTLY….If you like, let it have a streaked appearance, a marble-like look. Place into a pretty serving dish and sprinkle with nuts. Refrigerate at least 2 hours before serving.

 

Chocolate Banana Mousse

 

1 oz square chocolate unsweetened

 

1 c (250 mL) evaporated skim milk

 

3 tb (45 mL) granulated sugar replacement

 

2 Egg yolks

 

1/4 ts (1 mL) salt

 

1 ts (5 mL) vanilla extract

 

2 Bananas (sliced)

 

Combine chocolate, 1/4 cup ( 60 mL) of the milk and the sugar replacement in top of double boiler. (Chill remaining milk in freezer.) Cook and stir over simmering water until chocolate melts. Pour amount of hot chocolate mixture over egg yolks and beat well. Pour egg mixture into chocolate mixture on top of double boiler. Stir in salt. Cook and stir over hot water until mixture thickens. Cool completely. Scrape cold or slightly frozen milk into mixing bowl and beat until very stiff. Fold chocolate mixture into stiffly beaten milk. Fold in vanilla and banana slices. Spoon into mould, freezer tray or individual cups and freeze until firm.

 

Chocolate Cream Mousse

 

1 pk (1-oz) Low cal chocolate pudding

 

1 1/2 c Skim milk

 

1/2 ts Grand mariner

 

1/2 ts Butter flavoring

 

1 Egg white

 

2 ts Fructose

 

4 Tb Prepared low calorie topping

 

In small bowl, combine pudding mix and milk. Microwave at HIGH 5-7 minutes, or until slightly thickened, stirring 2-3 times. Stir in Grand Mariner and butter flavoring. Cover top of pudding with wax paper. Let cool. In small bowl combine egg white and fructose. Whip until egg whites form stiff peaks. Fold in pudding. Spoon in serving dishes, chill. Serve with low-calorie whipped topping. Chocolate Mousse

 

7 Squares Semi-Sweet chocolate, melted and cooled 3 Eggs

 

2 tb Of your favorite liqueur

 

3 tb Icing sugar

 

2 c Whipped cream

 

1 Square semi sweet chocolate, grated

 

Icing sugar

 

Combine 7 squares chocolate, 1 whole egg and 2 egg yolks. Mix well. Blend in liqueur. Beat 2 egg whites until foamy. Add icing sugar and beat until stiff shiny peaks form. Fold whipped cream into egg whites. Carefully fold chocolate mixture into egg white mixture. Pour into plastic wrap lined 4 cups mixing bowl. chill until set, at least 3 hours. Unmould onto serving plate. Remove plastic wrap. Decorate with grated chocolate and icing sugar.

 

Chocolate Mousse W/strawberries

 

1 pk Pudding mix, instant choc. fudge, sugar-free 1 c Milk, skim; cold

 

1 3/4 c Whipped topping, light

 

Strawberries, fresh; whole

 

In a mixing bowl, beat pudding and milk until blended, about 2 minutes. Fold in whipped topping. Serve with strawberries for dipping. Can also be served over slices of angel food cake. Chocolate Orange Mousse

 

8 oz Plain Chocolate, broken into cubes

 

Juice and Grated Rind of 1 orange

 

1/2 oz Butter

 

1 tb Orange-Flavoured Liquer

 

4 lg Eggs, Separated

 

1/2 pt Double Cream, whipped

 

2 oz Plain Chocolate, Grated

 

Place chocolate in a heatproof bowl over a pan of simmering water. Add juice of orange and stir occasionally until chocolate has melted. Remove from heat and stir in butter, orange liquer and egg yolks. Whisk egg whites until they form stiff peaks and gently fold into the chocolate mixture. Pour into a glass serving bowl. Chill for at least two hours until set.

 

Spoon whipped double cream into a piping bag fitted with a star nozzle. Pipe around top of mousse and arrange orange rind and grated chocolate alternately around the cream to decorate. Coffee Liqueur Chocolate Mousse

 

1/4 c Sugar

 

4 oz Semi-sweet chocolate chips

 

2 Egg whites, beaten stiff

 

1/4 c Coffee liqueur

 

3 tb Cream

 

1 c Whipped cream, beaten

 

In saucepan over very low heat, mix coffee liqueur and sugar; stirring until dissolved. Remove from heat. In top of double boiler, melt chocolate with cream, cool 20 minutes. Stir chocolate into coffee liqueur mixture. Carefully fold in egg whites, then whipped cream. Chill 3 hours before serving.

 

Mint White Chocolate Mousse

 

4 oz Chocolate, white

 

3 tb Creme de menthe, green

 

1 c Cream, heavy

 

2 Egg whites (at room temperature)

 

Melt the white chocolate in a double boiler. When melted, stir in the creme de menthe. Let it cool a bit and stir in about 2 1/2 T of cream. Let cool.

 

Beat the egg whites until stiff, but not dry. Fold the chocolatecreme-cream mixture into the beaten egg whites. The more carefully you fold, the lighter will be the mousse. Whip the remaining cream, until soft peaks form. Fold the egg whites-chocolate mixture into the whipped cream. Again, the more air you preserve, the lighter the mousse. Spoon carefully into small bowls or cups and chill for about two hours. Mousse au Chocolat

 

400 ml Heavy cream

 

2 Egg yolks

 

2 Egg whites

 

125 g Whole milk chocolate

 

125 g Bitter chocolate

 

1 tb Sugar

 

Beat the eggwhites until stiff. Stir the sugar under the egg yolks and beat until they are creamy. Whip the heavy cream until stiff. Melt carefully both kinds of chocolate, the chocolate shouldn’t be warmer than 20 C. Stir carefully the melted chocolate under the whipped cream. Add the egg yolks, stir the eggwhites spoon by spoon under the cream. Put the Mousse au Chocolat for at least two hours in the refrigerator.

 

Old Fashioned Chocolate Mousse

 

4 oz Good quality bittersweet chocolate

 

5 lg Eggs --separated

 

2 ts Instant espresso dissolved in 1 teaspoon Or two of boiling water so It makes a Paste --cooled

 

Slivered toasted almonds

 

Whipped cream --optional

 

Melt chocolate in the top of a double boiler. Add yolks, 1 at a time and stir (take care not to scramble). Add the coffee paste and let cool to room temperature. Beat the egg whites until stiff and fold into cooled chocolate mixture.

 

Refrigerate in a big bowl or in individual wine glasses. Serve garnish with slivered toasted almonds and whipped cream piped through a pastry bag.

 

Orange Chocolate Mousse

 

1/2 c Brown rice syrup

 

2 ts Vanilla

 

1 lb Firm tofu, cut into chunks

 

1/4 c Unsweetened cocoa powder

 

1/2 ts Grated orange zest

 

Water as needed

 

Place rice syrup & vanilla in a food processor. Process, adding the tofu a few chunks at a time. Then add cocoa & orange zest. Add water to thin as needed.

 

Pour into serving dishes & chill.

 

Peachy Chocolate Mousse Parfaits

 

1 pk (1.3 oz. envelope) dry whipped topping mix 1/2 c Cold low-fat milk

 

1 ts Vanilla extract

 

1/4 c Sugar or equivalent in sugar substitute 1/4 c Cocoa

 

10 tb Chopped peaches

 

5 tb Vanilla wafer crumbs

 

In a small mixer bowl, combine whipped topping mix, milk and vanilla; beat until stiff.

 

Stir together sugar (or sugar substitute) and cocoa; gradually add to whipped topping, beating until smooth. Spoon mousse into 1/3 cup measure; place half of this amount into bottom of parfait glass or wine glass.

 

Layer 2 tablespoons peaches, then 1 tablespoon vanilla wafer crumbs over mousse. Top with remaining mousse. Repeat procedure in four glasses. Cover; refrigerate until serving time. Makes 5 servings.

 

Rich Chocolate Mousse

 

8 oz Semisweet chocolate

 

3 tb Powdered sugar

 

3 tb Hot strong coffee

 

3 Egg yolks

 

8 oz Frozen whipped topping; Thawed, divided In a double boiler over simmering water, melt chocolate. Remove top pan from heat; stir in sugar and coffee. Add one yolk at a time, stirring until smooth. Place top pan over boiling water; cook and stir for 3-4 minutes or until thick. Pour into bowl; chill 6-8 minutes. Fold in 3 cups whipped topping. spoon into dishes. Top with whipped topping.

 

Rich Chocolate Mousse

 

8 oz Semisweet chocolate

 

3 tb Powdered sugar

 

3 tb Hot strong coffee

 

3 Egg yolks

 

8 oz Frozen whipped topping; Thawed, divided In a double boiler over simmering water, melt chocolate. Remove top pan from heat; stir in sugar and coffee. Add one yolk at a time, stirring until smooth. Place top pan over boiling water; cook and stir for 3-4 minutes or until thick. Pour into bowl; chill 6-8 minutes. Fold in 3 cups whipped topping. spoon into dishes. Top with whipped topping.

 

Soft Chocolate Mousse

 

10 oz Extra bittersweet chocolate

 

4 Eggs, separated

 

2/3 c Powdered sugar

 

1/3 c Granulated sugar

 

1 c Extra heavy cream

 

1 tb Blackberry brandy or rum

 

Melt chocolate over simmering water of a water bath. Whip egg yolks with 1/3 cup powdered sugar until pale and airy, place whipped yolks in medium sized bowl. Add warm melted chocolate and fold until just mixed. Wash bowl and wipe thoroughly. Dissolve 1/3 cup granulated sugar and 1/4 cup water in small pot, bring to a boil, cook to 230 degrees on a candy thermometer. While sugar is boiling slowly whip whites to soft peak. When sugar is ready, slowly pour into whites while beating at a medium speed in a steady stream. Continue to whip until stiff peaks form. Remove whites, spoon whites on top of yolks but do not fold in. Whip cream and 1/3 cup powdered sugar until medium stiff peak, now fold in whites until just mixed. Add cream and fold until incorporated, do not over fold. Store in refrigerator until ready to use (should be used as soon as possible).

 

Solid Chocolate Mousse

 

10 oz Extra bittersweet chocolate

 

12 oz Extra heavy cream

 

Melt chocolate hot, over double broiler (do not burn chocolate), heat until it is warm to the touch. Whip cream until very soft peaks form (lines show in slightly whipped cream). Very, very quickly add chocolate to cream and fold in, mixture may look broken but keep folding until everything is smooth, but do not overmix. Place in bowl, cover and refrigerate until set. To serve, place the two mousses in composition to contrast each other. Garnish with berries

 

and crisp a cookie, if desired

 

Muffins

 

Banana Chocolate Chip Muffins

 

2 md Ripe bananas

 

2 Eggs

 

1 c Brown sugar

 

1/2 c Butter, melted

 

1 ts Vanilla

 

2 1/4 c Flour

 

2 ts Baking powder

 

1/2 ts Ground cinnamon

 

1/2 c Mini-chocolate chips

 

Puree bananas, eggs, sugar, butter and vanilla until well blended. Add flour, baking powder and cinnamon, mix until just blended. Fold in chips. Spoon into well-greased muffin pans. Bake at 350F for 10 minutes.

 

Cappuccino Chocolate Chip Muffins

 

1 1/2 c Flour

 

1 Envelope Maxwell House Cappuccino, any flavor 1/2 c Sugar

 

1 1/2 ts Baking powder

 

1/2 ts Ground cinnamon

 

1/4 ts Salt

 

2 Eggs, slightly beaten

 

1/2 c Chilled coffee or milk

 

1/2 c Sour cream

 

1/4 c Butter or margarine, melted

 

1/2 c Semi sweet chocolate chips

 

Heat oven to 375 degrees.

 

Mix flour, cappuccino, sugar, baking powder, cinnamon and salt in a large bowl; set aside. Stir eggs, coffee, sour cream and melted butter in a small bowl until well blended. Add to flour mixture; stir just until moistened. Stir in chocolate chips. Spoon batter into greased or paper lined muffin pans, filling each cup 2/3 full. Bake 30 minutes or until toothpick inserted in center comes out clean.

 

Chocolate Chip and Orange Muffins

 

3 c All-purpose flour

 

1 1/4 c Sugar

 

2 ts Baking powder

 

1 1/4 c Milk

 

3/4 c Vegetable oil

 

2 lg Eggs

 

4 ts Orange peel; grated

 

1 pk Semisweet chocolate chips 12 oz. size Preheat oven to 350 degrees F. Line 1/2-cup muffin cups with foil liners. Combine flour, sugar, and baking powder in large bowl. Make well in center of flour mixture. In another bowl, mix milk, oil, eggs, and orange peel. Stir milk mixture into dry ingredients (mixture will be lumpy). Add chocolate chips to batter. Divide batter among muffin cups. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack. Serve warm or at room temperature.

 

Chocolate Chip Mini Muffins

 

1 c + 2 Tb. All purpose flour

 

1/3 c Granulated sugar

 

1 1/2 ts Baking powder

 

1/4 ts Salt

 

1/2 c Skim milk

 

1/4 c Canola oil

 

1/4 c Egg substitute

 

1 1/2 oz Mini semisweet chocolate morsels

 

1 tb Grated orange peel

 

Preheat oven to 400 degrees F. Line 24 mini muffin cups with paper liners.

 

In large bowl, combine flour, sugar, baking powder and salt. Add milk, oil and egg substitute; stir just until combined. Stir in chocolate and orange peel; mix just until combined. Spoon batter evenly into prepared cups, filling each about twothirds full. Bake 12-15 minutes, until golden and toothpick inserted in center comes out clean. Remove from pan; cool completely on rack.

 

Chocolate Chip Muffins

 

3/4 c Milk

 

1/4 c Butter, melted

 

1 Egg

 

1 3/4 c Flour, all-purpose

 

1/3 c Brown sugar, packed

 

2 1/2 ts Baking powder

 

3/4 ts Salt

 

1/2 c Chocolate chips, semisweet

 

1/2 c Walnuts, chopped

 

Heat oven to 400 degrees F.; line 12 medium muffin cups with

 

paper baking cups or grease bottoms only of muffin cups. Beat milk, margarine and egg. Stir in remaining ingredients, all at once, just until flour is moistened (batter will be lumpy). Fill muffin cups about 2/3 full. Bake 18 to 20 minutes or until golden brown. Chocolate Chip Nut Muffins

 

1 c Chocolate Chips

 

2 1/3 c Whole Wheat Flour

 

2 ts Baking Powder

 

3/4 ts Salt

 

3/4 c Sugar

 

1 ea Egg; Lg, Slightly Beaten

 

3/4 c Skim Milk

 

1/2 c Orange Juice

 

3/4 c Walnuts; Chopped

 

2 ts Orange Peel; Grated

 

Chop the chocolate chips into small chips, (Or use the mini-chips). Combine the flour, baking powder, salt and sugar. Beat the egg with the milk and orange juice. Add the mixture to the dry ingredients and continue to beat by hand for 1 minute. Stir in the chocolate chips, walnuts and orange peel. Spoon into muffin tins that have been sprayed with a non-stick coating, filling 2/3rds full. Bake at 35o degrees for 15 to 20 minutes or until golden brown. Remove from the tins and cool on a rack. Spread with a combination of 1/4 cup of chocolate chips, 1 tb of margarine and 1 ts of corn syrup that has been heated until the chips have melted and the mixture is well blended.

 

Chocolate Chunky Mighty Muffins

 

1 1/2 c Flour

 

1 c Bran cereal flakes

 

1 c Rolled oats

 

1 1/2 c Brown sugar

 

1 1/2 ts Baking soda

 

6 tb Buttermilk powder

 

1 1/4 c Water

 

1 ea Egg

 

4 c Butter; or marg, melted

 

1 c Chocolate chunks

 

1 c Chopped nuts

 

Mix dry and wet ingreds separately. Combine—will be lumpy. Stir in chunks and nuts.

 

Bake in lined muffin cups 25-30 mins, until toothpick test passes, and muffins are browned.

 

Chocolate Sour Cream Muffins

 

5 oz Semisweet chocolate

 

2 Baking chocolate squares

 

1/3 c Margarine

 

3/4 c Sour cream

 

2/3 c Packed brown sugar

 

1/4 c Corn syrup

 

1 Egg

 

2 ts Vanilla extract

 

1 1/2 c All-purpose flour

 

1 ts Baking soda

 

1/4 ts Salt

 

1/2 c Chocolate chips

 

Mix semisweet chocolate, baking chocolate, and margarine together; melt carefully in microwave or over simmering water in double boiler. Allow to cool to lukewarm. Mix sour cream, sugar, corn syrup, egg and vanilla. Blend with melted chocolates. Blend flour, soda and salt; add the chocolate mixture and blend very well. Add the chocolate chips. Pour batter into 12 paper-lined or greased muffin tins. Bake in preheated 400-degree oven for about 20 minutes. Remove from muffin tins and allow to cool on wire racks. Peanut Butter Chocolate Chip Muffins 2/3 c Peanut butter, chunky or smooth

 

2 tb Butter; melted

 

3/4 c Sugar

 

2 Eggs

 

1 1/2 ts Vanilla extract

 

1 1/2 c Flour

 

1 1/2 ts Baking powder

 

1/2 ts Baking soda

 

1/2 c Milk

 

6 oz Semisweet chocolate chips

 

Preheat oven to 350 degrees F. In a large mixing bowl, combine peanut butter and melted butter; stir until well blended. Mix in sugar, eggs, and vanilla. Combine flour with baking powder and baking soda. Add to peanut butter mixture along with milk and chocolate chips. Stir just until combined. Spoon batter into 12 paper-lined 2 1/2-to 3-inch muffin tins. Bake 20 to 25 mins, or until muffins spring back when lightly touched in center. Serve warm or at room temperature. Pumpkin Chocolate Chip Muffins

 

1/2 c Sliced almonds

 

1 2/3 c All-purpose flour

 

1 c Sugar

 

1 tsp pumpkin pie spice

 

1 tsp baking soda

 

1/4 tsp baking powder

 

1/4 tsp salt

 

2 eggs

 

1 c plain canned pumpkin

 

1/2 c melted butter

 

6 ozs chocolate chips

 

Heat oven to 350 degrees. Put almonds on a baking sheet or pie pan and bake about 5 min., just until lightly browned. Grease muffin cups or line with muffin papers. Thoroughly mix flour, sugar, spice, baking soda, baking powder, and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter to eggs and whisk until well-blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold in just until moistened. Scoop into tins and bake 20-25 minutes.

 

Raspberry Chocolate Chip Muffins

 

2 c Flour

 

2 ts Baking powder

 

1 c Miniature chocolate chips

 

1/2 c Milk

 

2 c Fresh/frozen unsweetened raspberries

 

3/4 c Sugar

 

1/2 c Butter

 

1 ts Vanilla

 

1 tb Orange zest

 

Mix together flour, baking powder and chocolate chips. Cream butter and sugar. Add vanilla and orange zest. In two additions alternately add the dry ingredients and the milk. Fold in raspberries. Bake at 375 degrees for 25-30 minutes.

 

Pies

 

10-Minute German Sweet Chocolate Cream Pie 4 oz Package German sweet chocolate,

 

1/3 c Milk,

 

2 tb Sugar,

 

3 oz Package cream cheese, softened,

 

3 1/2 c Whipped topping, thawed

 

1 8-inch graham cracker pie crust.

 

Heat chocolate and 2 TBSP of the milk in saucepan in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until

 

smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired.

 

Bavarian Chocolate Pie

 

1 9” baked pie crust, or crumb Crust. 1 Envelope unflavored gelatin

 

1 2/3 c Milk, divided

 

2/3 c Sugar

 

1/3 c Hershey’s cocoa

 

2 tb Butter or margarine

 

3/4 ts Vanilla

 

1/2 c Chilled whipping cream

 

In medium saucepan sprinkle gelatin over 1 c. milk; allow to stand 2 minutes to soften. Stir together sugar and cocoa; add to mixture in saucepan. Cook over low heat, stirring constantly until mixture boils. Remove from heat; add butter, stirring until melted. Blend in remaining 2/3 c. milk and vanilla. Cool; chill, stirring occassionally, until mixture begins to set. Beat whippping cream until stiff; carefully fold into chocolate mixture.

 

Berry Chocolate Pie

 

1 Pie crust, baked empty

 

1 c Milk chocolate chips

 

3 tb Milk

 

1 ts Vanilla extract

 

1 pk Frozen sliced strawberries in syrup (thawed) 1 pk (8 oz for regular crust; 12 oz for deep dish crust) frozen whipped topping (not lite) thawed

 

In medium microwave safe bowl, combine chocolate chips and milk. Microwave on MEDIUM (50% power) 1 1/2 minutes stirring every 30 seconds. Stir until chocolate is completely melted and smooth. Stir in vanilla.

 

Pour chocolate inot baked pie crust. Refrigerate at least 2 hours. Before serving, stir together strawberries and whipped topping in medium bow. Spread over chocolate layer. Garnish with chocolate nonpareils (optional)

 

Black Bottom Pie

 

1/4 c Butter or margarine

 

1 1/2 c Chocolate cookie crumbs

 

3 tb Sugar

 

3 oz Pk vanilla pudding and pie filling (not instant) 1 1/2 c Milk

 

1 c Heavy cream, chilled

 

3 tb Creme de cocoa

 

2 tb Chocolate sprinkles

 

In a 9-inch, heat-resistant, non-metallic pie pan melt butter in Microwave Oven 1 minute. Combine cookie crumbs and sugar in a small bowl until well blended. Stir cookie mixture into butter. Press mixture onto bottom and sides of pie pan. Heat, uncovered, in Microwave Oven 2 minutes or until crust has a crunchy texture. Allow to cool while preparing filling. In a medium-sized, heatresistant, non-metallic bowl empty package of pudding mix. Gradually stir in milk until smooth. Heat, uncovered, in Microwave Oven 2 minutes. Stir and heat an additional 3 1/2 minutes or until mixture boils. Stir occasionally. Place wax paper on top of pudding so that a skin does not form and chill in refrigerator. While pudding is chilling, whip cream. Stir 3 tablespoons creme de cocoa into pudding. Fold whipped cream into chilled pudding. Pour into prepared crust and chill 3 to 4 hours or until set. Garnish top with chocolate sprinkles.

 

Bourbon and Chocolate Pecan Pie

 

1 c Sugar

 

1/4 c Butter --melted

 

3 Eggs --slightly beaten

 

3/4 c Light corn syrup

 

1/4 ts Salt

 

2 tb Bourbon

 

1 ts Vanilla

 

1/2 c Pecans --chopped

 

1/2 c Chocolate chips

 

1 9 inch pie shell

 

Cream sugar and butter. Add eggs, syrup, salt, bourbon and vanilla. Mix until blended. Spread pecans and chocolate chips in bottom of pie shell. Pour filling into shell. Bake in 375 degree oven for 40-50 minutes.

 

Cafe au mint chocolate pie

 

2 pt Coffee ice cream

 

1/2 c Semi-sweet chocolate chips

 

3 T Whipping cream (or condensed Milk)

 

1 1/2 Sleeves of Girl Scout Thin Mint Cookies (crushed) Heavily grease sides and bottom of a 9 inch pie pan with regular (not light) stick margarine. Crumb cookies in food processor and press into pie pan. Bake this for 10 minutes at 350 degrees. Soften ice cream in refrigerator for four hours (or 1 hour room temperature). Fill baked cool pie shell with ice cream and cover with wax paper. Freeze. Melt chocolate chips and whipping cream over lowest heat and spread over pie. Refreeze.

 

Chocolate Cheese Pie

 

1 pk 8 oz. cream cheese,softened

 

3/4 c Sugar

 

2 ea Eggs

 

1/2 c Chilled whipping cream

 

1 c Cherry pie filling

 

1 pk 3 oz. cream cheese,softened

 

1/4 c Hershey’s cocoa

 

1 ts Vanilla extract

 

1 ea 8” packaged crumb crust

 

Heat oven to 350 degrees.In large mixer bowl, combine cream cheese and sugar; beat well. Blend in cocoa, scraping sides of bowl and beaters frequently. Add eggs and vanilla; blend well. Blend in whipping cream. Pour into crust. Bake 35 to 40 minutes. (Center will be soft but will set upon cooling. Cool to room temperature. Cover and chill several hours or overnight. Garnish with cherry pie filling. Serve 6 to 8.

 

Chocolate Cherry Cream Pie

 

22 Graham Crackers

 

2 tb Sugar

 

6 tb Butter, melted

 

1 pk 4 servings, instant chocolate pudding mix 1/2 Tub Coolwhip

 

1 cn Cherry Pie Filling

 

Crush crackers with rolling pin, between waxpaper. Combine with sugar and butter, stir well. Press firmly into 9” pieplate. Bake at 350 F for 8 minutes, cool before filling. Prepare pudding as directed for pie filling. Chill for 30 minutes, spread into crust. Spread coolwhip carefully on top. Spoon cherries on top. Chill for 2 hours before serving.

 

Chocolate Chess Pie

 

2 Eggs, beaten

 

1 t Vanilla

 

1 Stick margarine, melted

 

1 1/2 c Sugar

 

1 cn Evaporated milk

 

3 1/2 T Cocoa

 

Mix sugar, cocoa and margarine. Stir well. Add eggs and beat with electric mixer for 2 1/2 minutes. Add milk and vanilla. Mix well. Pour into unbaked Deep Dish pie shell. Bake for 45 minutes at 325.

 

Chocolate Chip Almond Pie

 

6 Chocolate bars with almonds

 

17 Marshmallows

 

1/2 c Milk

 

1 c Heavy cream, whipped

 

1/2 c Chocolate chips

 

1/2 c Slivered almonds

 

1 Baked graham cracker crust

 

Melt chocolate bars and marshmallows in milk in top of double boiler. Cool. Fold in whipped cream, chocolate chips and slivered almonds. Pour into graham cracker crust. Garnish with shaved chocolate. Refrigerate for at least 4 hours. Chocolate Chip Cherry Pie

 

40 Chocolate wafers, reduced calorie(5.3oz) 2 tb Sugar

 

2 tb Stick Margarine, melted

 

1 lg Egg

 

Cooking Spray

 

4 c Vanilla low-fat Yogurt

 

1 c Cherries, pitted,

 

1/2 c Semisweet choco minichips

 

1/2 c Black cherry preserves, melted

 

Preheat oven to 350 degrees F.

 

Place cookies in a food processor; process until crumbly. Add sugar, margarine, and eggwhite; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes. Freeze piecrust 30 minutes.

 

Place an extra large bowl in the freezer. Remove yogurt from freezer; let stand at room temperature while crust is cooling. Spoon yogurt into chilled bowl. Stir cherries and minichips into yogurt; freeze 30 minutes or just until set but not solid. Spread preserves over bottom of prepared crust. Spoon yogurt mixture evenly over preserves; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm. Place pie in refrigerator 30 minutes before serving to soften.

 

Chocolate Chip Pie

 

1 c Sugar

 

2 Eggs

 

1 Stick of margarine, melted

 

1/4 c Cornstarch

 

1 ts Vanilla

 

1 c Pecans

 

1 c Chocolate chips (6 oz.)

 

Mix sugar, eggs and margarine; stir well. Add cornstarch, vanilla and chocolate chips. Pour into unbaked pie shell. Bake at 350 degrees for 45 to 50 minutes.

 

Chocolate Cream Pie

 

1 c Semi-sweet chocolate pieces

 

1/3 c Milk

 

2 c Sugar

 

3 oz Cream cheese, softened

 

1 c Whipping cream

 

1 ea Pie crust, baked

 

Beat together cream cheese and sugar; set aside. Heat chocolate and milk over low heat, stirring until melted; remove from heat. In a separate bowl, whip cream until soft mounds hold their shape. Beat in cream cheese mixture only until blended. Beat in chocolate mixture only until color is uniform. Turn into 9-inch baked pie shell (graham cracker, pastry or creme de menthe). Chill at least 2 hours before serving. Garnish with shaved chocolate if desired. Serves 6 Chocolate Crunch Pie

 

1 pk Chocolate flavored pudding pie filling (4 serve size) 1 c Cold milk

 

3 1/2 c Cool whip (8 oz size)

 

20 Chocolate sandwich cookies, ground up

 

1 1/2 c Chocolate chips or other rocks (peanuts, peanut butter chips, etc.)

 

1 (6 oz.) chocolate crumb crust

 

Prepare pudding mix with milk as directed on package. Fold in whipped topping. Stir in 1 cup cookies and the “ROCKS” into the pudding mixture. Spoon the mixture into the pie shell. Sprinkle with remaining cookies. Freeze until firm. Garnish with gummy worms or gumdrops, if desired. Let stand 10 minutes, at room temperature before serving. Store leftover pie in freezer. Makes 6 servings. Chocolate Dream Pie

 

2 Envelopes whipped topping mix

 

2 3/4 c Cold milk

 

2 pk Chocolate Flavor Instant Pudding mix

 

1 9-inch prepared pie shell

 

1 ts Vanilla

 

Prepare whipped topping mix per package directions in a large mixing bowl. Add remaining 1 1/2 cups milk and pudding mix. Whip, then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Chill at least 4 hours. Chocolate Eggnog Layer Pie

 

1 Envelope unflavored gelatin

 

1/2 c -Water, cold

 

1/3 c Sugar

 

2 tb Cornstarch

 

1/4 ts Salt

 

2 c Commercial eggnog

 

1 1/2 Squares unsweetened chocolate, melted 1 ts Vanilla

 

1 9” pie shell; baked

 

1 ts Rum extract

 

2 c Whipping cream

 

1/4 c Confectioners sugar

 

Chocolate curls; optional

 

In a small bowl, soften the gelatin in the water. Set aside. In a 1-qt. saucepan, combine the sugar, cornstarch, and salt. Gradually stir in the eggnog. Cook over med. heat, stirring constantly, until thickened. Cook for 2 mins. Remove from the heat and add the gelatin mixture, stirring until dissolved. Divide the filling in half, setting half aside to cool. Add the melted chocolate and vanilla to half; stir well, and pour into the pie shell. Chill until set.

 

Add rum extract to the remaining filling. Whip 1 cup of cream and fold into the cooled mixture. Spoon over the chocolate layer and chill.

 

Whip the remaining cream and add the confectioners sugar. Spread over the pie, or pipe from a pastry bag, and garnish with chocolate curls, if desired. Serves 6 to 8.

 

Chocolate Malt Shoppe Pie

 

1 1/2 c Chocolate cookie crumbs

 

1/4 c Butter, melted

 

1 pt Vanilla ice cream, softened

 

1/2 c Malted Milk Ball Candy, crushed

 

2 tb Milk, divided

 

3 tb Instant chocolate malt powdr

 

3 tb Marshmallow Cream Topping

 

1 c Whipping cream

 

Combine crumbs and butter. Press into a 9-inch pie pan. Freeze while preparing filling. In a mixing bowl, blend ice cream, crushed malted milk balls and 1 T milk. Spoon into crust. Freeze for 1 hour. Meanwhile, blend malted powder, marshmallow cream and the remaining milk. Stir in whipping cream; whipped until soft peaks form. Spread over ice cream layer. Freeze several hours or overnight. Before serving, garnish with whipped cream and malted milk balls.

 

Chocolate Mint Ice Cream Pie

 

1 Chocolate cookie crumb pie crust

 

1 qt Mint chocolate chip ice cream; softened 8 Thin mints

 

Whipped cream

 

Fill pie crust with softened mint chocolate chip ice cream. Re-freeze until firm. Garnish before serving with whipped cream and thin chocolate covered mints.

 

Chocolate Pie

 

2 tb Flour, (heaping)

 

1 c Sugar

 

1 c Large can evaporated milk

 

1/2 ea Stick margarine or butter

 

1/4 c Cocoa

 

2 ea Egg yolks

 

1 c Milk, 1 cup (mixed)

 

1 ts Vanilla

 

Mix flour,cocoa,sugar.Add egg yokes.Add milk a little at a time until you have the dry ingredients and eggs mixed well. Add vanilla and butter. Cook over medium heat until thick stirring constantly.Pour into baked pie shell. Top with meringue and brown. Makes 2 – 8 inch pies from filling.

 

Double Chocolate Pie

 

2 pk Jello chocolate or chocolate

 

1 Flavor pudding and pie filli

 

3 1/2 c Milk

 

2 tb Butter or margarine

 

2 ea Squares baker’s semi-sweet c

 

1 ea Baked 9 pie shell,cooled

 

Combine pie filling and milk in saucepan;add butter and chocolate Cook and stir over medium heat until mixture comes to a full bubbling boil.Remove from heat.Cool 5 minutes,stirring twice. Pour into shell and chill 3 hours.Garnish with whipped topping and chocolate curls,if desired.Note:Plastic wrap may be placed on surface of pie filling before chilling.

 

German Chocolate Pie

 

3 c Sugar

 

7 tb Baking Cocoa

 

13 oz Evaporated Milk

 

4 Eggs: Lg, Beaten

 

1/2 c Butter Or Regular Margarine

 

1 ts Vanilla

 

2 c Coconut; Flaked

 

1 c Pecans; Chopped

 

2 Unbaked 9-inch Pie Shells

 

Melt the margarine and set aside. Combine the sugar and baking cocoa in a bowl. Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well. Stir in the coconut and pecans and turn into two unbaked pie shells. Bake in a 350 degree F. oven for 40 minutes or until set around the edges. Cool on racks. Makes 2 pies of 6 servings each.

 

Impossible Chocolate Cream Pie

 

2 Eggs

 

1 c Milk

 

1/4 c Butter (1/2 stick) or marg.

 

2 oz Unsweetened chocolate (2 sqares) melted & cooled 1 c Sugar

 

1 ts Vanilla extract

 

1/2 c Biscuit baking mix*

 

Preheat oven to 350. Combine all ingredients in a blender and blend on high for 1 minute/ Pour mixture into a greased 9” pie plate. Bake for 30 min. or until set. Cool completely before serving. SErve topped with whipped cream. nuts, cherries, of chocolate sprinkles. (*-Bisquick)

 

Kentucky Derby Pie

 

1 c Sugar

 

1/4 c Flour

 

2 Eggs; beaten

 

4 oz Butter; melted & cooled

 

1 c English walnuts

 

1 c Chocolate chips

 

1 ts Vanilla

 

1 Pie shell, 9”; unbaked

 

Mix sugar & flour; add eggs, then butter. Add walnuts, chocolate chips & vanilla. Pour all into pie shell & bake 30 minutes at 350. Test with a toothpick in the center & bake longer if necessary. The pie should be somewhat chewy.

 

Light Chocolate Pie

 

2 tb Vegetable shortening

 

1 c Graham cracker crumbs

 

2 tb Sugar PLUS 2/3 c Sugar

 

3 c Milk (1%)

 

1 Egg

 

5 tb Cornstarch

 

6 tb Cocoa

 

Salt

 

1/2 ts Vanilla

 

2 c Non-dairy topping

 

Heat oven to 375 degrees. Melt shortening. Combine the graham cracker crumbs and 2 tbsp sugar. Stir in melted shortening. Spray a 9 inch pie pan with non-stick cooking spray. Presh the crumb mixture into bottom and up the sides of pan. Bake until edges start to brown, 5-8 minutes. Cool. Beat milk and egg together. In a saucepan, combine the remaining 2/3 cup sugar, cornstarch, cocoa and a pinch of salt. Gradually stir in the milk mixture. Cook over medium low heat, stirring frequently, until mixture thickens and comes to a boil, 10-12 minutes. Boil, stirring, 1 minute. Remove from heat. Stir in vanilla. Pour into cooled pie crust. Chill til set, several hours or overnight. Spread whipped topping on pie and chill til ready to serve.

 

Millionaires Pie

 

1 10” pie shell, partially baked in its pan 1 c Coconut flakes

 

1 c Semi-sweet chocolate chips

 

1 c Chopped pecans

 

1/2 c Brown sugar

 

3/4 c White sugar

 

Pinch of salt

 

1 1/2 T Margarine, melted

 

1/2 c Light corn syrup

 

1/4 t Vanilla

 

4 Eggs, beaten

 

Preheat oven to 325 degrees. Toss together the coconut flakes, chocolate chips and chopped pecans. Place in pie shell. Mix sugars, salt and melted margarine. Beat in corn syrup and vanilla. Gently fold eggs into sugar mixture. Pour evenly over ingredients in

 

prepared pie shell. Bake 55-65 minutes, or until deep golden brown on top and nearly set in center. Cool at room temperature. Snicker Pie

 

5 Snicker bars, king size

 

1 1/2 tb Half & half

 

1/2 c Peanut butter

 

4 c Cool whip

 

1 Graham cracker crust (Deep-Dish -OR-Chocolate) In double boiler, melt together snicker bars, peanut butter and half

 

& half. Fold in 4 cups cool whip. Pour into crust and freeze 4-5 hours before serving. Top with cool whip and chocolate syrup. Toll House Pecan Chocolate Pie

 

2 Eggs

 

1/2 c All-purpose flour

 

1/2 c White sugar

 

1/2 c Brown sugar --firmly packed

 

3/4 c Butter or margarine, softened

 

1 (6 oz.) pkg. Toll House Semi-sweet Chocolate 1 c Pecans --chopped

 

1 (9 inch) pie shell --Unbaked

 

Beat eggs until foamy. Blend flour, sugar and brown sugar into eggs. Add butter or margarine. Stir in chocolate chips and pecans. Pour into a 9 inch unbaked pie shell. Bake for one hour at 325 degrees.

 

Turtle Pie

 

1/3 c Chopped pecans

 

1 Baked 9 inch pie shell

 

1/2 c Sweetened condensed milk

 

1/2 c Brown sugar, packed

 

1/2 c Butter or margarine

 

2 tb Corn syrup

 

16 Pecan halves

 

2/3 c Semisweet chocolate chips

 

2 tb Butter or margarine

 

Sprinkle chopped pecans over bottom of baked pie shell. Combine next 4 ingredients in heavy saucepan over medium heat. Stir and bring to boil. Keep stirring as it continues to boil for 5 minutes. Be careful because it sticks to the bottom of the pan quite readily.

 

Remove from heat. Slowly beat with spoon about 2 minutes until it shows signs of thickening; not too long or it will harden when cool. Carefully spoon over chopped pecans. Visualize the pie being cut into 8 wedges. Now place pecan halves around outside edge in upright position against crust sothere will be 2 pecans in each wedge. These are the turtle’s feet. Push them down into filling so they stay upright. Cool. Melt chocolate chips and butter in small saucepan over low heat. Spread over pie. Chill. Makes 1 pie. Puddings

 

Amaretto Chocolate Pudding

 

1 3.4 ounce box (cook and serve) chocolate pudding mix 2 oz Semisweet chocolate, finely chopped

 

1 1/2 c Plus 2 Tbsp. milk

 

7 tb Amaretto liqueur

 

1/2 c Chilled whipping cream

 

1 tb Sugar

 

Pour dry chocolate pudding mix into heavy medium saucepan. Add chopped semisweet chocolate. Gradually mix in milk and 6 Tbsp. Amaretto liqueur. Stir pudding over medium heat until chocolate melts and pudding comes to boil and thickens. Divide pudding equally among four 3/4-cup ramekins or custard cups. Refrigerate until cold, at least 1 hour. Whip cream, sugar and remaining 1 Tbsp. Amaretto in small bowl until stiff peaks form. Top chilled puddings with large dollop of whipped cream. Garnish with raspberries and chocolate curls, if desired.

 

Bittersweet Chocolate Pudding

 

1 pk Pudding mix, chocolate (6 serving size) 1 c Water

 

6 1/2 oz Cola beverage

 

Whipped topping (optional)

 

Combine pudding mix, water and cola in saucepan. Cook and stir over medium heat until mixture comes to full boil. Remove from heat, pour int individual dessert dishes. Chill, serve plain or with whipped topping, if desired.

 

Broiled Banana Chocolate Pudding

 

2 c Skim milk

 

1 pk Reduce calorie instant chocolate pudding 1 md Banana peeled and thinly sliced

 

2 ts Packed brown sugar

 

In mixing bowl combine milk and pudding mix. Into a flame proof dish pour in the pudding and chill. Can be prepared a day in advance. Arrange the banana slices over top of pudding and sprinkle with sugar. Place in oven and broil until sugar melts and is bubbly about 1 minute. Do Not Burn

 

Chocolate Bread Pudding

 

Bread; to fill dish 2/3 full

 

2/3 c Sugar

 

2 tb Cocoa

 

2 c Milk

 

2 Eggs

 

1 ts Vanilla

 

Into a greased casserole dish break up enough bread to fill it 2/3 full. Over this pour 2/3 cup sugar, 2 Heaping Tbsp cocoa that have been mixed together. Toss all together lightly ( to coat the bread). To 2 cups of milk add 2 well beaten eggs and 1 tsp vanilla. Pour this over the bread and it should just cover the pieces. Bake at 350 for about 45 minutes. Serve with milk or with a lump of butter melting into the nice warm pudding. or with Cool Whip, etc. Chocolate Cheesecake Pudding

 

1 c Vanilla Yogurt

 

1 pkg (4 serving) chocolate instant pudding (can use other puddings if desired)

 

1 c cold lowfat or skim milk

 

Pour milk and pudding mix into a bowl. Beat until well blended, 1-2 minutes, using a mixer to mix well. Mix in yogurt until blended. Spoon into dessert dishes if desired can garnish with chocolate sprinkles or coconut.

 

Chocolate Chiffon Pots

 

1 1/2 c Skim milk

 

2 Envelopes unflavored gelatin

 

3 tb Unsweetened cocoa

 

2 tb Granulated sugar

 

Few grains salt

 

2 ts Vanilla extract

 

1 c Ice cubes (6 to 8)

 

4 ts Semisweet chocolate shavings

 

Place milk in a medium-sized saucepan and add gelatin, cocoa, sugar and salt. Stir over moderate heat until gelatin is completely dissolved. Remove from heat; add vanilla and stir briskly with fork or wire whisk to mix ingredients well. Pour into blender, add ice cubes, cover and blend at medium speed until ice cubes dissolve. Uncover, stir once with rubber spatula and let stand 2-3 minutes to jell. Spoon into 4 dessert dishes or parfait glasses and top each serving with 1 tsp chocolate shavings.

 

Chocolate Dream Dessert

 

1 pk Silken tofu (10 1/2 oz)

 

6 tb Honey or rice syrup

 

1/4 c Cocoa powder

 

1 ts Vanilla extract

 

Blend the tofu in a blender or food processor until creamy. Heat honey in microwave for 90 seconds or until very hot. In a small mixing bowl, pour heated honey over the cocoa powder and stir until smooth and fully dissolved. Add vanilla extract. Add mixture to tofu in blender or food processor and process until fully blended. Pour into custard cups and chill 2 hours.

 

Chocolate Pear Pudding

 

1/4 c Milk

 

3/4 c Flour, sifted

 

1 lb Pears, 4 or 5 medium, bosc

 

1 tb Sugar

 

2 tb Butter, cut in bits

 

1 tb Cocoa, heaping

 

1/2 ts Baking soda

 

1/2 ts Baking powder

 

3/4 c Sugar, dark brown

 

2 tb Corn syrup, lyle’s golden

 

1 Egg, large beaten

 

4 tb Butter; melted

 

Whipped or ice cream, for topping

 

1/4 c Milk

 

3/4 c Flour, sifted

 

Peel, core and slice thin (or cut into chunks) 1 poound of pears, which you arrange on the bottom of a buttered baking dish ( a souffle dish is fine). Sprinkle the pears with sugar, and dot with butter. Then mix together the flour, the cocoa powder, the baking soda and powder, add the golden corn syrup, the brown sugar, and then the egg, the butter and milk. Beat together into a batter. Pour the batter on top of the pears and bake the pudding for 45 to 50 minutes in a 325 degree oven.

 

Chocolate Pudding

 

1 c Sugar

 

1/2 c Baking cocoa

 

1/4 c Flour

 

2 c Water

 

3/4 c Evaporated milk

 

1 tb Vanilla extract

 

pn Salt

 

In a saucepan, combine sugar, cocoa, and flour. Add water and milk; stir until smooth. Cook over med. heat, stirring constantly, until mixture comes to a boil. Cook until thick, about 1 minute. Remove from heat; stir in vanilla and salt. Cool to room temp, stirring several times. Pour into a serving bowl or individual dishes. Serve warm or chill. Yield – 4 to 6 servings. Chocolate Ranch Pudding

 

1/4 c Margarine

 

2 oz Semisweet chocolate

 

1 c Packed brown sugar

 

3/4 c Corn syrup

 

1/4 c Bourbon

 

3 Eggs, slightly beaten

 

1 1/2 c Chopped pecans, toasted

 

1 c Chilled whipping cream

 

1 ts Bourbon (optional)

 

Preheat oven to 400 F. Heat margarine and chocolate in 1 1/2 quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat; stir in brown sugar, corn syrup, 1/4 cup bourbon and eggs. Sprinkle pecans over bottom of greased 2 quart casserole. Pour chocolate mixture over pecans. Bake uncovered 10 minutes. Reduce oven to 350 F. Bake

 

until pudding is set, 20 to 25 minutes longer. Beat whipping cream in chilled small bowl until stiff; fold in 1 teaspoon bourbon. Serve pudding warm with whipped cream.

 

Chunky Chocolate Pudding

 

2 c Skim milk

 

1 pk Reduced-calorie instant chocolate pudding mix (4 1/2 cup servings)

 

1 1/4 oz Mini chocolate chips

 

1 oz Shelled walnuts; toasted and chopped

 

1/4 c Frozen dairy whipped topping thawed

 

1 ts Chocolate syrup

 

Using milk, prepare pudding according to package directions. Cover and refrigerate until soft set, about 30 minutes. Stir in chocolate chips and walnuts. Into each of four 6-ounce dessert dishes spoon 1/4 of the pudding; top each with 1 tablespoon whipped topping and then drizzle 1/4 teaspoon chocolate syrup over whipped topping. Refrigerate until ready to serve.

 

Dark Chocolate Pudding

 

3 c Milk

 

3/4 c Hershey’s European Style Cocoa

 

3/4 c Sugar

 

4 tb Cornstarch

 

1 ts Vanilla

 

1/8 ts Salt

 

3 tb Butter or Margarine

 

Mix all ingredients together, stirring until chocolate is dissolved. Place mixture in the top part of a double boiler (have water boiling at start of cooking) Stir continuously until pudding is thick and smooth. Cook for several minutes longer. Pour into serving dishes or cups and refrigerate. This pudding is also excellent served hot. Low Fat Chocolate Pudding

 

2 Egg whites

 

2/3 c Unsweetened cocoa powder

 

2 tb Cornstarch

 

2 1/4 c Milk, nonfat --divided

 

1/2 c Granulated sugar

 

1/8 ts Salt

 

1 ts Vanilla extract

 

In a small bowl, lightly beat egg whites and set aside. In a large bowl, combine cocoa and cornstarch. Whisk 3/4 cup of milk into cocoa mixture until comletely smooth.

 

In a large heavy saucepan, combine remaining milk, sugar, and salt. Mix well. Bring to a boil over high heat,, whisking constantly. Remove pan from heat.

 

Whisk cocoa mixture into hot milk mixture. Bring to a boil over medium-high heat; boil for 2 minutes, whisking constantly. Remove pan from heat.

 

Gradually whisk 1 cup hot cocoa mixture into egg whites. Pour mixture back into pan. Cook over medium-low heat for 2 minutes, whisking constantly. DO NOT BOIL! Remove from heat and add vanilla; blend well. Pour into serving dishes. Cool to room temperature. Cover and chill for 1 hour. Garnish with fresh strawberries, mint leaves and a dusting of cocoa powder. Strawberry Chocolate and Cheese Parfait 1 c Strawberries, sliced

 

1 tb Strawberry liqueur

 

1/2 c Part-skim ricotta cheese

 

1 1/2 ts Each granulated sugar and whipping cream 1/2 oz Ini chocolate chips

 

In small mixing bowl combine strawberries and liqueur; set aside. Using a fork, in separate small mixing bowl combine cheese, sugar, and cream; fold in chips. Into each of 2 long-stemmed glasses or individual dessert dishes spoon half of the cheese mixture, then top each with half of the strawberry mixture. Serve immediately or cover and refrigerate until chilled.

 

Very Chocolate Pudding

 

2 c Milk

 

2 Squares unsweetened chocolate

 

1 1/2 tb Cornstarch

 

1/4 c Sugar

 

1/2 ts Salt

 

2 Eggs, separated

 

1/4 c Sugar

 

1 ts Vanilla extract

 

Scald milk and chocolate in the top of a double boiler, stirring frequently to make it smooth. In a bowl, mix together cornstarch, sugar and salt. Slowly add chocolate mixture while stirring constantly. Return mixture to double boiler. Cook while continuing to stir until mixture thickens, then cover and cook 25 minutes stirring occasionally to keep smooth. Beat egg yolks with sugar. Pour chocolate mixture over them while beating constantly. Return

 

to double boiler and cook 1 minute more. Let cool. Add vanilla and beat well. Beat egg whites until stiff and fold into chocolate mixture. Turn into individual bowls and chill thoroughly before serving. For Chocolate Pie, pour into 8-inch baked pie shell and chill. Serves 4 Sauce

 

Bittersweet Chocolate Sauce

 

1 c Whipping cream

 

2 tb Sugar

 

4 oz Bittersweet Hawaiian chocolate, chopped 1 tb Unsalted butter

 

Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl. Stir until completely melted and smooth. Strain through a fine wire mesh strainer into a serving bowl. Serve warm. Reheat in a double boiler if made in advance and refrigerated. Black Chocolate Sauce

 

1 c Water

 

1 1/2 c Sugar

 

1 c Cocoa powder

 

1 tb Vanilla

 

Boil water and sugar. Cook 5 minutes. Remove from heat and add cocoa, stirring constantly. Return to low heat and simmer 5 mins until cocoa is thoroughly dissolved. Remove from heat and stir in vanilla.

 

Chocolate Dipping Sauce

 

3 Jars Hershey’s hot fudge sauce

 

2 Bottles Hershey’s syrup (the kind for making chocolate milk) Mix all in crock pot and keep warm as long as you need it. Good for parties, for dipping fruit and pound cake. Chocolate Mint Sauce

 

3 oz Unsweetened chocolate (3 sq)

 

1/4 c Water

 

1 c Sugar

 

1/2 c Light corn syrup

 

1/8 ts Salt

 

2/3 c Light cream or

 

2/3 c Undiluted evaporated milk

 

1/8 ts Peppermint extract

 

Place chocolate and water in a deep, 1 1/2-quart, heat-resistant, non-metallic casserole. Heat, uncovered, in Microwave Oven 45 seconds or until chocolate is melted. Stir to blend chocolate and water. Add sugar, corn syrup and salt. Heat, uncovered, in Microwave Oven 9 minutes or until a candy thermometer reaches 240 degrees F. (If a candy thermometer is not available, drop a small amount of the mixture into very cold water. The mixture should form a soft ball which flattens when removed from the water. DO NOT PLACE THERMOMETER IN MICROWAVE OVEN.) Stir every minute. Gradually blend in cream and flavoring. Makes 2 cups Chocolate Sauce

 

1 c Cocoa powder

 

3/4 c Granulated sugar

 

3/4 c Water

 

1/2 c Corn syrup

 

1 t Vanilla

 

In small saucepan, combine cocoa and sugar. Stir in water and corn syrup. Place over medium heat; bring to the boil. Boil 2 minutes, stirring constantly. Remove from heat, stir in vanilla and allow to cool completely. Sauce will thicken when it cools. Chocolate Sauce Diabetic

 

1 tb Butter

 

2 tb Cocoa

 

1 tb Cornstarch

 

1 c Skim milk

 

1/2 ts Vanilla

 

Artificial sweetener to equal 1/3 cup sugar Mix all ingredients until well blended in suacepan. Cook over medium heat stirring constantly until slightly thickened. Remove from heat and set pan in ice water and stirl until completely cold. Sauce thickens as it cools. If not cooled over ice, the chocolate sauce will get a pudding-like skin and be rubbery. Dark Chocolate Sauce

 

1 1/2 c Heavy cream

 

2/3 c Dark brown sugar, packed

 

4 oz Bittersweet chocolate, chopped

 

3 oz Unsweetened chocolate, chopped

 

1/4 c Unsalted butter, softened

 

3 tb Amaretto, or to taste

 

In a small heavy saucepan, combine the cream and brown sugar. Bring the mixture to a boil over mod-high heat, whisking occasionally, and boil it, whisking, until sugar is dissolved. Remove pan from heat and add chocolates, whisking, until they are melted. Whisk in the butter and the Amaretto. Continue to whisk until the sauce is smooth. Let cool slightly.

 

Makes about 3 cups.

 

Deluxe Chocolate Sauce

 

2 c Semisweet chocolate chips

 

1/2 c Butter or margarine

 

1 T Instant coffee powder

 

1/8 t Salt

 

1 T Vanilla

 

2 c Icing sugar

 

1 c Light corn syrup

 

1 c Hot water

 

Measure first 5 ingredients into saucepan. Heat and stir over medium heat until smooth. Remove from heat. Beat in icing sugar, syrup and water until smooth. Pour into jar. Store in refrigerator. Makes 4 1/2 cups.

 

Fat Free Hot Fudge Sauce

 

3/4 c Sugar; (can be sugar substitute)

 

1/3 c Cocoa;

 

4 ts Cornstarch;

 

1/2 c Evaporated skim milk

 

1 ts Vanilla

 

In a small saucepan stir together the sugar, cocoa, cornstarch and evaporated skim milk. Cook and stir constantly until sauce is bubbly and thick. Cook and stir two minutes more. Remove from heat and stir in 1 tsp. vanilla. (For sugar-free sauce skip sugar at the start and stir in NutraSweet spoon on at the end with the vanilla.) Hot Fudge Sauce

 

2 c Sugar

 

1/3 c Cocoa

 

1/4 c Flour

 

1/4 ts Salt (optional)

 

2 c Milk

 

2 tb Butter

 

1 1/2 ts Vanilla

 

Mix dry ingredients together in saucepan. Slowly stir in milk. Add butter. Bring to a boil over medium heat, stirring constantly. Lower heat and cook 8 minutes, stirring constantly. Remove from heat and stir in vanilla. Serve warm over ice cream. Makes about 2 1/2 cups. Philly Chocolate Sauce

 

1 8 oz pkg. Cream Cheese, cubed

 

1/3 c Milk

 

1 oz Unsweetened Chocolate Squares

 

2 c Sifted powdered sugar

 

1 ts Vanilla

 

Combine cream cheese, milk and chocolate; stir over low heat until smooth. Blend in remaining ingredients. Serve over poached pears, ice cream or cake.

 

Note this sauce can be refrigerated and then reheated. Makes 2 cups

 

Rich Chocolate Sauce

 

6 oz Bittersweet chocolate

 

6 oz Semisweet chocolate

 

1 c Heavy cream

 

1/2 c Coffee

 

1 tb Cognac

 

Melt everything over a double boiler.

 

Super Hot Fudge Sauce

 

4 oz Semisweet chocolate; coarsely chopped 5 tb Butter; unsalted

 

1/4 c Cocoa

 

3/4 c Sugar

 

3/4 c Water

 

1/4 c Corn syrup

 

2 ts Vanilla

 

In heavy medium saucepan, combine the chocolate, butter, cocoa, sugar, water and corn syrup. Whisk over medium high heat until the chocolate and butter are melted and the sugar is dissolved. When the sauce just comes to a boil, reduce the heat to low and cook at a low boil for 8 to 10 minutes; the sauce will thicken as it cools. Add the vanilla and stir to combine. Store in the fridge tightly covered. Ultimate Raspberry Chocolate Sauce

 

12 oz Frozen raspberries (individually quick-frozen), defrosted 3/4 c Dutch-process cocoa

 

3/4 c Heavy cream

 

4 tb Unsalted butter; softened

 

1 1/2 c Sugar

 

1/3 c Light corn syrup

 

Puree the raspberries in a food processor fitted with a steel blade, then pass them through a fine strainer. Or pass them through a food mill. Set aside. In a medium-size heavy saucepan, whisk together the cocoa and heavy cream. Add the butter, sugar, corn syrup and raspberries and stir until well blended. Place the pan over medium heat and slowly bring the mixture to a boil, stirring often. Once it reaches a boil, let it continue to boil slowly for 8 minutes without stirring. Remove the pan from the heat and pour the sauce into a container. Let it cool for 15 minutes if serving hot, or cover and refrigerate until needed. It will last for at least 1 month. The sauce may be reheated slowly. Makes 2 1/2 Cups. Snacks

 

Caramel Dipped Chocolate Covered Pretzels 1 ts Vegetable oil

 

20 Kraft caramels

 

2 1/2 ts Water

 

36 Pretzel nuggets

 

4 oz Semisweet chocolate,finely

 

1 Chopped

 

Grease a cookie sheet with the vegetable oil. Combine the caramels and the water in a saucepan and melt over low heat,stirring frequently,or in a covered dish in a microwave at full power,for 1 1/2 minutes. Dip the pretzel nuggets,a few at a time,in the caramel and remove with a fork to the greased cookie sheet. Refrigerate until caramel is firm. Melt the 3 ounces of the chocolate. Remove from heat. While the chocolate is still hot,mix the remaining 1 ounce of chocolate into the melted chocolate,in 2 additions,stirring until each addition is completely melted before adding the next. Lift the caramels from the sheet and dip,one at a time,into the chocolate. Coat completely and lift with a small fork. Shake off excess chocolate by rapping the fork on the edge of the bowl lightly. Remove any drips from the bottom by running the fork across the edge of the bowl. Slide the candy onto a cookie sheet lined with parchment paper or wax paper. Allow to cool until solid. Let chocolate set at room temperature or in the refrigerator. Makes 3 dozen chocolates,about 18 servings.

 

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. Without stirring, boil 5 minutes. Stir in vanilla and baking soda. Pour over cereal mixture, stir until evenly coated. Bake 1 hour, stirring every 15 minutes. Cool, stirring frequently. Stir in morsels and raisins. Store in airtight container.

 

Chocolate Butterscotch Haystacks

 

2 c Butterscotch chips

 

2 c Chocolate chips

 

12 oz Chow mein noodles

 

Melt chips. Add in noodles. Drop onto waxed paper and chill until firm.

 

Chocolate Covered Potato Chips

 

8 oz Sweet or milk chocolate chopped finely 24 Thick sliced,ridged potato chips

 

Melt 6 ounces of chocolate. Remove from heat. While chocolate is still hot,mix the remaining 2 ounces of chocolate into the melted chocolate,in 3 additions,stirring until each addition is completely melted before adding the next. Dip the potato chips,1 at a time,in the chocolate. Coat completely and lift with a small fork. Shake off excess chocolate by rapping the fork on the edge of the bowl lightly. Remove any drips from the bottom by running the fork across the edge of the bowl. Slide the chips onto a cookie sheet lined with parchment or wax paper. Allow to cool until solid. Let chips sit at room temperature or in the refrigerator. Makes two dozen chips about 12 servings

 

Chocolate Lovers Snack Mix

 

3 c White chocolate pretzel -=OR white yogurt pretzel stick 2 c Bite-size chocolate chip cookies

 

2 c Bite-size fudge cream wafers or wafer candy bars 1 c Mini shortbread cookies with chocolate center In large bowl, combine all ingredients; toss gently. Store in tightly covered container.

 

Chocolate Marshmallow Chow

 

1 c Miniature marshmallows

 

1/3 c Chocolate chips

 

1 Stick diet margarine

 

9 c Wheat Chex cereal

 

1/2 c Powdered sugar

 

1/2 c Raisins

 

Melt margarine, marshmallows, raisins and chocolate chips. Pour mixture over cereal and toss. Put mixture into paper bag and add powdered sugar. Shake until all cereal is covered. Chocolate Pops

 

1 ct (8-oz) chocolate-flavored – low-fat or non-fat yogurt 1 Very ripe banana;

 

3/4 c Club soda; -=OR=-3/4 c Sparkling water Combine yogurt and banana in blender or food processor. Whirl until smooth. Stir in club soda. Freeze until firm in a plastic mold if you have one. IF NOT, freeze mixture in small paper cups. Add a stick or plastic spoon when pops are half frozen. To eat, peel away the paper. Eat right away or transfer to a plastic bags for long-term freezing.

 

People Chow

 

1/2 Stick butter

 

1/2 c Peanut butter

 

2 c Powdered sugar

 

6 oz Pk chocolate chips

 

6 c Crispix cereal OR Corn Chex

 

Mix butter, peanut butter and chips together in saucepan over med heat or melt in bowl in microwave. Pour over cereal in a lg bowl. Stir to coat. Put powdered sugar in a brown grocery bag and pour cereal into bag; shake to coat. Cut open bag to lay flat and spread

 

out coated cereal. Sprinkle with extra sugar if necessary. Truffle

 

Baileys Irish Cream Truffles

 

12 oz Semi-sweet chocolate morsels

 

1/4 c Heavy cream

 

1 tb Sweet Butter

 

2 Egg yolks

 

1/4 c Baileys Irish Cream

 

Melt chocolate, Baileys and heavy cream together over very low heat. Whisk in yolks, one at a time; mixture will thicken. Whisk in butter. Refrigerate overnight, or until firm. With spoon make small balls. Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc. Chocolate Truffles

 

1 2/3 c Heavy cream

 

2 Unsalted butter; sticks

 

16 oz Semisweet chocolate; cut in to small pieces 1 ts Vanilla flavoring; or to taste

 

Cocoa

 

Bring cream and butter to a boil in medium saucepan. Remove from heat and add chocolate. Allow to sit for 5 minutes. Stir until smooth. Add vanilla. Let cool in refrigerator, and stir with whisk every 15 minutes or so until very thick. Chill until firm. Using melon baller or small spoon, scoop out tablespoon sized portions, and place on sheet sprinkled with cocoa. Place in refrigerator to harden. Using palms of hands, gently and quickly roll each portion of chocolate into a ball. Chill again to harden. Roll each truffle in powdered cocoa, finely chopped nuts, or dip into melted chocolate. Store in airtight container in refrigerator. Makes about 3 dozen Dark Chocolate Truffles

 

8 oz Semisweet chocolate; chopped into 1 1/4 inch pieces 4 oz Unsweetened chocolate; chopped into 1/4 inch pieces 2/3 c Heavy cream

 

2 tb Unsweetened cocoa; sifted

 

2 tb Confectioners’ sugar; sifted

 

Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. Heat the heavy cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to stand for 5 minutes, thin stir until smooth (now you have ganache). Refrigerate the ganache for 1 hour until firm but not hard. Line a baking sheet with parchment paper. Using a

 

tablespoon of ganache for each truffle (approximately 3/4 ounce), portion 24 truffles, evenly space onto the parchment lined baking sheet. Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles). When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds. Roll 16 of the rounds in 2 tablespoons cocoa and separately roll 8 in the confectioners sugar until completely covered. Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving.

 

Easy Chocolate Truffles

 

1 1/2 pk Chocolate;semi sweet; 12 squares

 

1 8 ounces Pkg Cream Cheese; softened

 

3 c Powdered Sugar

 

1 tb Coffee liqueur

 

1 tb Orange liqueur

 

1 tb Almond liqueur

 

Nuts; chopped

 

Unsweetened cocoa

 

Flake coconut

 

Sprinkles; colored

 

Cook chocolate in large microwave-safe bowl on HIGH for 2 minutes, stirring halfway through heating time. Stir until chocolate is melted. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until well blended. Stir in chocolate until blended. divide mixture into thirds, add 1 flavor liqueur to each third; mix well. Refrigerate about 3 hours or until firm. Shape into 1-inch balls. Roll in nuts, cocoa, coconut or sprinkles. Keep in Refrigerator. Makes 5 dozen. Irish Cream Truffles

 

1/4 c Baileys Irish Cream

 

12 oz Semi-sweet chocolate morsels

 

1/4 c Heavy cream

 

1 tb Sweet Butter

 

2 Egg yolks

 

Melt choc, Baileys and heavy cream tog over very low heat. Whisk in yolks, one at a time, mixture will thicken. Whisk in butter. Refrigerate overnight, or until firm. With spoon make small balls. Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc. Marshmallow Truffles

 

10 oz Marshmallows

 

12 oz Semisweet chocolate chips

 

Coconut --toasted

 

Decorative candies

 

Arrange marshmallows on cookie sheet or jelly roll pan; freeze 15 minutes. Microwave chocolate chips on high-2 1/2 minutes or until smooth, stirring every minute. Using skewer or fondue fork, dip each frozen marshmallow into melted chocolate until marshmallow is completely coated. Roll in coconut or decorative candies. Use another fork or metal spatula to place marshmallow on waxed paper lined cookie sheet or jelly roll pan. Chill or keep in cool dry place. Rich Chocolate Pumpkin Truffles

 

2 1/2 c Vanilla wafers, crushed

 

1 c Almonds, toasted & ground

 

1/2 c Powdered sugar, sifted

 

2 ts Cinnamon

 

6 oz Chocolate chips (semi-sweet)

 

1/2 c Pumpkin (canned)

 

1/3 c Coffee liqueur

 

1/4 c Powdered sugar, sifted

 

*Note: Apple juice may be substituted for coffee liqueur if desired. In medium bowl, combine vanilla wafer crumbs, ground almonds, the 1/2 cup powdered sugar, and cinnamon. Blend in chocolate, pumpkin, and coffee liqueur. Form into 1-inch balls. Chill. Dust with remaining powdered sugar just before serving. White Russian Truffles

 

1 3/4 lb Milk chocolate, divided

 

1 c Whipping cream

 

1/4 c Kahlua

 

Chop finely 1 lb of the chocolate. Melt in a double boiler to 120 degrees. Measure the cream into a 3-quart saucepan and bring just to the boil. Remove from the heat and cool to 120 degrees. Add the chocolate to the cooled cream and stir until the mixture is smooth. Stir the Kahlua into the chocolate, mixing well. scrape onto a baking sheet and refrigerate until firm.

 

Finely grate the remaining 3/4 lb of the chocolate. (This is easiest to do using the grater blade of a food processor.) Remove the filling from refrigeration and form into small rough balls. Place on a baking sheet lined with wax paper.

 

Roll the truffles in the grated chocolate, pressing gently to adhere. Refrigerate overnight. Remove from refrigeration 15 minutes before

 

serving. Note: these truffles do not hold well at room temperature.

 

White Chocolate

 

Peanut Butter White Chocolate Candy Dreams 1/2 c Peanut butter --crunchy or smooth

 

1/2 c Powdered sugar

 

2 tb Heavy cream

 

12 oz Imported white chocolate

 

1/2 c Almonds --toasted and finely chopped 18 Whole natural almonds

 

In a small glass bowl or dish, heat peanut butter in a microwave oven on High 30-40 seconds to soften. Mix in powdered sugar and cream; mixture should be stiff, not runny. In a medium glass bowl, melt white chocolate in microwave oven on Medium 1-1/2 to 2-1/2 minutes, stirring once halfway through cooking time, or until melted and smooth. Stir in chopped almonds. Spoon a little white chocolate mixture into bottom of each of 18 paper candy cups 2 inches in diameter, swirling with back of a teaspoon to make an even layer. Drop a little peanut butter mixture on top of white chocolate in each cup and spread around with back of spoon to make an even layer. Spoon remaining white chocolate over peanut butter, using back of spoon to swirl evenly. Top each cup with a whole almond. Refrigerate until firm. Store candies in refrigerator for up to a week.

 

White Chocolate Almond Pecan Pie

 

4 Eggs; beaten

 

1 c Light corn syrup

 

2/3 c Sugar

 

3 tb Butter; melted

 

1 tb Vanilla

 

1 tb Almond extract; (or to taste)

 

1 tb Chocolate extract

 

6 oz White chocolate; melted

 

1 c Pecan halves

 

1 c Sliced or slivered almonds

 

Unbaked 9-inch pastry shell

 

Combine first eight ingredients, beat with an electric mixer until blended. Stir pecans and almonds into mixture. Pour mixture into pastry shell. Bake at 350 for 50-55 minutes. White Chocolate Brownies

 

6 oz White chocolate, imported, cut-up

 

3/4 c Sugar

 

4 oz Butter

 

2 Eggs

 

1 1/2 ts Vanilla extract

 

1 c Flour

 

1/2 ts Baking powder

 

ds Salt

 

6 oz Semisweet or bittersweet chocolate; cut-up 1/2 c Walnuts; chopped

 

Preheat oven to 350 F. In a 2-qt glass bowl, combine white chocolate pieces, sugar, and butter. Heat in microwave on High about 1 1/2 mins, or until melted and smooth when stirred. With a whisk or fork, beat in eggs and vanilla until well blended. Add flour, baking powder, and salt and stir until well mixed. Stir in bittersweet chocolate and walnuts. Spread evenly in a buttered, foil-lined 7 × 11-inch baking pan. Bake 20 to 25 mins, or until golden brown. Do not overbake. Let cool, then cut into 24 pieces. White Chocolate Butter

 

1 Stick butter

 

2 tb White chocolate; melted & cooled

 

Cinnamon to taste

 

Mix all ingredients well. Serve with scones, etc. White Chocolate Butter Cream Frosting 6 oz White Chocolate --chopped

 

1/4 c Whipping Cream

 

1 c Unsalted Butter --cold, cut up

 

1 c Powdered Sugar

 

Microwave white chocolate and cream in medium bowl on high for 1 1/2 minutes or until white chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is completely melted. Cool to room temperature. Beat butter and sugar gradually into cooled mixture on high speed until light and fluffy.

 

Makes enough to frost 2 9-inch cake layers.

 

White Chocolate Cheesecake

 

1 lb White chocolate; chopped

 

12 oz Cream chesse; room temp

 

2 Egg yolks

 

1 c Sour cream

 

1 ts Vanilla

 

3 Egg whites

 

1 ts Cream of tartar

 

2 tb Superfine sugar

 

Melt chocolate; set aside beat cream cheese untill fluffy-beat in egg yolks 1 at a time and mix well,mix in sour cream,vanilla,chocolate and set aside Beat egg whites w/tartar untill peaks-gradually add sugar, beat till stiff. Stir 1/3 of the whites into chocolate mix (to lighten) then fold in remaining whites. Spoon into a pan with a graham cracker crust and bake in a water bath till center is set. White Chocolate Chunk Brownies

 

3 tb Instant coffee powder

 

1 tb Water

 

2 c Brown sugar; firmly packed

 

3/4 c Unsalted butter

 

2 lg Eggs

 

2 tb Coffee liqueur

 

2 c Flour

 

2 ts Baking powder

 

1/2 ts Salt

 

5 oz White chocolate; cut 3/4”

 

3/4 c Pecans; coarsely chopped toasted

 

Preheat oven to 350 degrees F. Butter a 10” diameter pan and line the bottom with parchment. Combine coffee powder and 1 tb. water in a heavy med. saucepan. Stir over medium low heat until coffee dissolves. Add sugar and butter and stir til butter melts. Pour into large bowl and cool to room temperature, stirring occasionally. Add eggs and coffee liqueur to butter mixture, whisk to combine. Sift flour, baking powder, and salt in small bowl. Add to butter mixture and stir to blend. Stir in chocolate and pecans. Pour batter into prepared pan. Bake until tester inserted in center comes out almost clean about 35 minutes. Cool in pan on rack. Run small sharp knife around sides of pan to loosen brownie. Turn out on plate; peel off parchment. Cut into wedges to serve. Serve with caramel sauce and ice cream.

 

White Chocolate Cream Filling

 

1 1/2 ts Unflavored Gelatin

 

3 tb Cold Water

 

6 oz White Choc.-flav. baking bar

 

1 1/4 c Whipping Cream

 

1 ts Vanilla Extract

 

  • White Chocolate-flavored baking bar should be grated. Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Add grated baking bar and stir constantly until chocolate melts; cool slightly. Combine whipping cream and gelatin mixture in a mixing bowl; beat at medium speed of an electric mixer until thickened. Stir in vanilla. Makes 3 cups.

 

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 thoroughly. 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. White Chocolate Fudge

 

2 c Sugar

 

3/4 c Sour cream

 

1/2 c Margarine

 

12 oz White chocolate

 

1 (7 oz.) jar marshmallow cream

 

3/4 c Walnuts

 

Mix together sour cream and margarine bring to full rolling boil, boil to soft ball stage. Remove from heat, add chocolate until melted, add marshmallow creme and nuts, put in greased 8 or 9 inch pan, cool at room temperature, cut in squares.

 

White Chocolate Ice Cream

 

2 c Half and half

 

12 oz White chocolate, coarsely chopped

 

4 Eggs

 

1 1/2 c Sugar

 

2 c Whipping cream

 

Scald half and half in top of double boiler set over simmering water. Add chocolate. Reduce heat so water barely simmers and cook until

 

chocolate is melted, stirring occasionally. Remove from heat. Using electric mixer, beat eggs in medium bowl to blend. Add sugar and beat until dissolved. Slowly mix in chocolate mixture. Beat in cream. Refrigerate until well chilled.

 

Process chocolate mixture in ice cream maker according to manufacturer’s instructions. Freeze in covered container at least 4 hours to mellow. If frozen solid, let ice cream soften slightly in refrigerator before serving. Makes 2 quarts. White Chocolate Macadamia Cookies

 

1/2 c Butter

 

1/2 c Shortening

 

3/4 c Brown sugar; packed

 

1/2 c White sugar

 

1 Egg

 

1 1/2 ts Vanilla

 

2 c Flour

 

1 ts Baking soda

 

1/2 ts Salt

 

6 oz White chocolate chips

 

7 oz Macadamia nuts

 

Beat butter, shortening, sugar, eggs and vanilla well. Combine dry ingredients and add to butter mixture. Stir in white chocolate and nuts. Drop by teaspoonfuls 2 inches apart on greased cookie sheets. Bake at 350 for 8-10 minutes. Makes 5 dozen cookies. White Chocolate Mint Truffles

 

1/2 lb White chocolate; cut into small pieces 1/2 c Packed, fresh mint leaves (green or white) 1/4 c Heavy cream

 

2 tb Creme de menthe

 

6 tb Unsalted butter; cut into small pieces To make the truffles: Melt the chocolate in a large heatproof bowl set over gently simmering water. When chocolate is almost melted, turn off the heat and let stand until completely melted, stirring occasionally.

 

Meanwhile, in a small saucepan, steep mint leaves in cream and creme de menthe until liquid is very flavorful (amount of time depends upon the strength of the mint leaves). Then bring just to a simmer, strain, pressing down on the mint leaves to give as much flavor as possible, and whisk into the melted chocolate. Place the pieces of butter around the warm mixture and let the butter melt. When melted, stir to mix well. Pour mixture into a shallow pan, giving you a 1-inch-thick layer of chocolate. Cool completely and

 

then refrigerate or freeze until very firm. To form the truffles: Have a small bowl of very hot water ready and replace the water as it cools down. Line a baking tray with parchment paper. Remove truffle base from the refrigerator or freezer. Before scooping out a ball of chocolate, dip the melon baller into the hot water, shaking to remove any excess water. Scoop out a truffle, tapping the melon baller on a firm surface to release the truffle. Quickly roll between the palms of your hands and place on the prepared baking tray. You will have to wash your hands in cold water often to prevent the chocolate from sticking to your hands. Repeat this procedure until all the balls have been scooped and rolled. If the truffle base begins to soften too much, refrigerate or freeze until firm and then continue to scoop out the truffles. Refrigerate or freeze until needed. Makes 45 to 50 small truffles. White Chocolate Mousse

 

1 pk Baker’s Premium White Chocolate (6 squares) 1 1/2 c Whipping cream, divided

 

Microwave white chocolate and 1/4 cup of the cream in a large microwaveable bowl on High for 2 minutes or until white chocolate is almost melted, stirring half way through the heating time. Stir until white chocolate is completely melted. Cool 20 minutes or until at room temperature, stirring occasionally. Beat remaining 1 1/4 cups of cream in chilled medium bowl with electric mixer on medium speed until soft peaks form. DO NOT

 

OVERBEAT! Fold 1/2 of the whipped cream into the white chocolate mixture. Fold in the remaining whipped cream until just blended. Spoon into 6 one-half cup dessert dishes.

 

Refrigerate 2 hours or until ready to serve. Garnish as desired. White Chocolate Mousse Cheesecake With Sun Dried Cherries 9 oz White chocolate

 

3 ts Gelatin powder

 

1 qt Soft whipping cream

 

8 oz Sugar

 

2 lb Cream cheese

 

4 oz Caramel DeLites Cookies, diced and crumbled 4 oz Shortbread Cookies, diced and crumbled 4 oz Praline Royale Cookies, diced and crumbled 6 oz Sun-dried cherries

 

1 oz Melted butter

 

Melt chocolate. Dissolve gelatin with 1 ounce of water. Place cream cheese and sugar in mixing bowl. Use medium speed for 10 minutes. When mixture is soft and creamy add melted white chocolate and gelatin. Mix for two minutes. Add whipped cream and sun dried cherries.

 

To assemble: Grease a 10-inch mold with butter and cover sides with the Shortbread crumbles. Pour Caramel DeLite crumbles on bottom, then pour the cheesecake mixture over the first layer of cookies.. On top of that pour the Praline Royale mixture. Alternate the cheese and cookie layers.

 

Makes 10 servings.

 

White Chocolate Pecan Corn

 

1 pk Microwave popcorn; popped

 

8 oz Vanilla flavor candy coating

 

1/2 c Pecan halves

 

Place popped popcorn in large bowl. Put candy coating in 1 quart glass measure; microwave on HIGH for 1 to 1-1/2 minutes or until shiny; stir to melt completely. Stir in pecans. Add to popcorn; stir well to coat. Spread on cookie sheet and allow to cool completely. White Chocolate Pretzels

 

1 lb White chocolate

 

1 sm Bag mini pretzels

 

Melt chocolate in double boiler. Put handful pretzels in chocolate, stir to coat. Using large tong meat fork remove and place on foil lined cookie sheet. Put cookie sheet full of pretzels in freezer for a few minutes (1-2 minutes), then remove. Store in airtight container.

 

White Chocolate Raspberry Cake

 

1/4 lb White chocolate

 

6 tb Unsalted butter

 

6 Eggs

 

2 tb Sugar

 

1/4 c All-purpose flour

 

2 pt Raspberries

 

Preheat oven TO 325 degrees F. Melt the chocolate in the top of a double boiler. Cut the butter into tablespoon pieces, place in the bowl of a mixer and mix until smooth. Slowly add the melted chocolate until incorporated. Add the eggs, one at a time, as each one is absorbed. Add the sugar, then the flour. Lightly grease a 9by-11-inch baking pan. Pour in the batter and smooth the top. Place in the oven and bake for 25 to 30 minutes. When the cake is cooked, remove from the oven and let cool before removing from

 

the baking pan. To serve, cut the cake into individual portions and top with fresh raspberries. Accompany with whipped cream or raspberry sauce, if desired.

 

White Chocolate Ribbon Fudge

 

1 1/4 lb White chocolate; cut-up

 

14 oz Sweetened condensed milk

 

1 1/2 ts Rum extract

 

1 1/2 ts White vinegar or lemon juice

 

ds Salt

 

1 1/2 c Walnuts; chopped

 

6 oz Semisweet chocolate chips melted

 

In a 2-qt glass bowl, melt white chocolate with sweetened condensed milk in microwave on Medium 3 to 4 mins, or until melted and smooth when stirred. Stir in rum extract, vinegar, and salt; mix well. Stir in walnuts. 2. Spread half of white chocolate mixture into a buttered 8-or 9-inch square baking pan. Refrigerate about 10 mins, or until almost set. Spread melted semisweet chocolate over white chocolate. Carefully top with remaining white chocolate mixture, spreading evenly over all. Refrigerate until firm, about 2 hours or longer. Cut into 25 squares. Store in refrigerator in tightly covered container.

 

White Chocolate Scones

 

2 c All-purpose flour

 

1/3 c Granulated sugar

 

2 ts Baking powder

 

1/2 ts Salt

 

1/4 c Unsalted butter, chilled

 

1/2 c Heavy (whipping) cream

 

1 lg Egg

 

1 1/2 ts Vanilla extract

 

6 oz White chocolate, cut into 1/2 inch chunks Preheat oven to 375 degrees. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate. With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch. Cut circles in the dough with a biscuit cutter. Gather the scraps of dough together and repeat till all the dough is used. Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top. Place baking sheet on

 

wire rack for 5 minutes, then transfer scones to wire rack to cool. Serve warm or cool completely and store in an airtight container. Makes 8 or 9 scones.

 

White Chocolate Truffles

 

12 oz White chocolate, coarse chop

 

1/3 c Whipping cream

 

2 tb Orange liquor

 

1 ts Grated orange zest

 

1 1/4 c Confectioner’s sugar

 

Melt white chocolate with whipping cream in heavy, medium saucepan over low heat, stirring constantly. Whisk in liquor and zest until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours., Shape about 1 tablespoon of the mixture into 1 1/4 inch balls. To shape, roll mixture in your palms.,Place balls on waxed paper. Sift sugar into shallow bowl. 4.Roll balls in sugar, place in petit four or candy cases. Truffles can be refrigerated 2-3 days or frozen several weeks. Makes about 35 truffles.

 

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Pie chocolate with almonds

 

150 g of butter, 1 glasses of sugar, 0,75 glasses of starch, 0,5 glasses of ground

almonds, 2 tablespoons of cocoa, 2 tablespoons of a flour, 1 tablespoon of water, 1

chocolate bar, 8 eggs.

 

Eggs are shaken up with sugar, add ground almonds, a flour, starch, cocoa, the kindled

butter and mixed. Dough is spread in the oiled form and put in the oven warmed to 180

°C. Bake 50–60 min., take out from a form and cool.

 

The chocolate bar is broken on slices, add water and kindled on a water bath. The

turned-out glaze is distributed on a cake layer surface.

 

Fruit dessert with marzipan

 

Grapes — 200 g, the raspberry frozen – 150 g, marzipan – 150 g, cream fat – 2 glasses,

butter – 100 g, white chocolate – 100 g, an egg yolk – 2 pieces, sugar – 1/2 glasses,

gelatin – 1 h. a spoon, fruit liqueur cherry – 3 tablespoons, pistachios ground – 50 g,

liqueur almond – Ѕ h. spoons, jelly the currant – 2 tablespoons.

 

For cream to shake up oil with 2 tablespoons of sugar, to add yolks and to mix. To enter

the chocolate kindled on a water bath wetted and the gelatin dissolved in the warmed-up

cherry fruit liqueur, 1 glass of whipped cream, pistachios. Berries of grapes to wash

out, cut in half, to remove stones. To mix marzipan weight with the remained sugar, to

roll between two layers of a foil in rectangular layer, then to lay out in the form

covered by a foil. On marzipan, having receded from edges, to lay out a half of cream,

then – a layer of grapes and the defrozen raspberry and again – a cream layer. To cover

a stuffing with protruding edges of marzipan weight. To cool a dessert within 1 hour.

 

Before giving to take out from a form, to cut a dessert on 16 slices, to lay out on a

dish, to issue jelly and cream with liqueur.

 

Chocolate drink with orange syrup

 

20 g of orange syrup, 50 g of chocolate syrup, 1 egg yolk, 100 g of milk, 20 g of cream,

chipped ice.

 

To shake up in a shaker with ice orange and chocolate syrups, to enter a yolk and milk

into mix.

 

To pour the filtered drink in glasses or drinking bowls and to lay out slightly whipped

cream.

 

To a table to serve ready drink right after preparation.

 

Chocolate drink with liqueur and Saca

 

100 g of whole milk, 15 g of ground coffee, 20 g of sugar, 100 g of chocolate liqueur,

50 g to Saca, 1 egg, ice cubes.

 

To separate a yolk from protein and to pound it with sugar, to pour in milk, Saca and

liqueur, to pour coffee and everything carefully to mix, add the beaten egg white.

 

To put ice in the prepared glasses or drinking bowls, to pour cocktail and a tax to a

table, having decorated with ground coffee.


Chocolate Recipes Cookbook Free Download

Chocolate recipes. As a product, it is known in Europe more than 500 years. In this book it is better recipes of divine chocolate dishes! The remarkable ideas of ornament from chocolate, caramel and many other things you will find in this book. Original Culinary recipes from chocolate, you can download free of charge.

  • ISBN: 9781370470914
  • Author: William Gore
  • Published: 2016-12-25 01:05:23
  • Words: 62636
Chocolate Recipes Cookbook Free Download Chocolate Recipes Cookbook Free Download