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LAYERED CHOCOLATE
BARS
INGREDIENTS:
1-1/2 c. finely
crushed thin pretzels
3/4 c. (1-1/2
sticks) butter or margarine, melted
1 can (14 oz)
sweetened condensed milk (not evaporated milk)
4 bars (4 oz)
Unsweetened Baking Chocolate, broken into pieces
2 c. Campfire
miniature marshmallows
1 c. Mounds
Sweetened Coconut Flakes
1 c. coarsely
chopped pecans
4 bars (4 oz)
Semi-Sweet Baking Chocolate, broken into pieces
1 Tbsp. shortening
DIRECTONS:
Heat oven to
350 degrees. Combine pretzels and melted butter in small bowl; press evenly
into bottom of 13x9-inch baking pan. Place sweetened condensed milk and unsweetened
chocolate in small microwave-safe bowl. Microwave at HIGH 1 to 1-1/2 minutes
or until mixture is melted and smooth when stirred. Pour over pretzel layer
in pan. Top with marshmallows, coconut and pecans; press firmly down onto
chocolate layer. Bake 25 to 30 minutes or until lightly browned; cool completely
in pan on wire rack. Melt semi-sweet chocolate and shortening in small microwave-safe
bowl at HIGH for 1 minute or until melted when stirred; drizzle over entire
top. Refrigerate 15 minutes or until set. Cut into
bars. LAYERED
CHOCOLATE !
VELVEETA CHEESE
FUDGE
INGREDIENTS:
1 Lb. Butter
1 Lb. Velvetta
Cheese
1 Tsp. Vanilla
3 Lb. Powered
Sugar
1 Cup Cocoa
1 Cup of Nuts
(Pecans)
DIRECTIONS:
Melt together
1st three ingredients in double broiler. Once melted, sift in the Powered
Sugar and mix well. Sift in Cocoa and mix well.
Add Nuts and
mix well. Pour on large sheet cake pan lined with Wax Paper. Let cool at room
temperature.
BUTTER BRICKLE
BARS
35 Soda crackers
1 cup brown
sugar
1 cup butter
12 oz mini
chocolate chips
Finely chopped
nuts. (almost dust)
Cover bottom
of greased cookie sheet with greased foil. Place single layer of soda crackers
on foil, salt side up, boil brown sugar and butter exactly 3 minutes on medium
heat ONLY, stir constantly.
Pour this over
soda crackers, covering them completely. Bake at 400 degrees for exactly
5 Minutes. Remove from oven and sprinkle with mini chocolate chips, spread
while melting, sprinkle with nuts. Refridgerate and cut or break
apart. put in container with lid, and
keep in fridge.
Hot Fudge
cake
1 pkg. Duncan
Hines Moist Deluxe Dark Dutch Fudge cake mix
1/2 gallon
vanilla ice cream
Fudge Sauce:
1 can (6 oz)
evaporated milk
4 squares (1
oz each) unsweetened chocolate
1/4 cup butter
1 1/2 teaspoons
vanilla extract
1/4 tsp. salt
Preheat oven
to 350 grease and flour 13 x 9 x 2 pan prepare bake and cool cake following
pkg. directions for basic recipe. Remove cake from pan. Split cake in half
horizontally. Place bottom layer back in pan. Cut ice cream into even squares,
evenly over bottom cake layer. Use all the ice cream. Place top cake layer
over ice cream, cover and freeze.
For Fudge
sauce:
Combine evaporated
milk and sugar in med. saucepan, stir constantly on med. heat until mixture
comes to a rolling boil, boil and stir for 1 minute add unsweetened chocolate
and tir until melted, beat over heat until smoooth, remove from heat stir
in butter, vanilla, and salt to serve cut cake into serving squares spoon
hot fudge sauce on top of each cake square, and garnish with whip cream.
12-16 servings.
CHOCOLATE
MINT DESSERT
1 cup of butter
2 cups powdered
sugar
4 (1 oz each)
squares unsweetened chocolate, melted
4 eggs
2 teaspoons
vanilla extract
1 teaspoon
peppermint flavoring
24 vanilla
wafers
whipped cream
chopped nuts
maraschino
cherries
24 cup cake
liners
Cream butter
and sugar. Blend in melted chocolate. Add eggs and beat
well.
Blend in vanilla and peppermint. place one vanilla wafer in
bottom of each
cupcake liner and fill each one 3/4 full. top with
whipped cream,
nuts and cherry. freeze 2-3 hours before serving.
maybe frozen
in muffin tins and transferred to airtight container
when frozen.
Will store several weeks. remove from freezer 20 minutes
before serving.
Makes 2 dozen.
FRENCH CHOCOLATE
ICE CREAM
8 Eggs
1 cup sugar
1/2 cup water
1/2 teaspoon
cream of tartar
1 (12oz pkg)semi-sweet
chocolate chips
4 tablespoonss
strong black coffee
7 cups of heavy
cream.
Beat eggs
until thick. combine sugar water and cream of tartar. heat
to boiling
and stir until sugar dissolves. Melt chocolate and coffee
together in
top of double boiler or in microwave add to eggs and
blend in heavy
cream. freeze in ice cream freezer according to
manufactures
directions. Makes 3 quarts.
Pocket-of-Chocolate
Cake
3/4 cup (180
ml) sweetened condensed milk (not evaporated)
3 oz (84 g)
cream cheese
1 cup (240
ml) semisweet chocolate chips (6 oz / 168 g)
1 cup (240
ml) chopped nuts
Cake:
4 oz (112 g)
package German sweet chocolate OR 4 oz semisweet
chocolate
2 T (30 ml)
water
2-2/3 cups
(640 ml) all-purpose flour (*)
1-1/2 cups
(360 ml) sugar
2 teaspoons
(10 ml) baking powder
1/2 teaspoon
(2.5 ml) baking soda
1/2 teaspoon
(2.5 ml) salt
1 cup (240
ml) sour cream
1/2 cup (120
ml) butter or margarine, softened
1/3 cup (80
ml) rum OR 1/3 cup water and 1 teaspoon (5 ml) rum
flavoring
3 eggs
Preheat oven
to 350 F (180 C) (use 325 F / 160 C if using a dark bundt pan).
In heavy saucepan, over low heat, blend first 3 ingredients until chocolate
chips melt (or melt in microwave). Stir in nuts. Cool 15 minutes.
Using solid shortening or margarine (not
oil), grease
and flour 12-cup (2880 ml) bundt or tube pan (do this even if you're using
a non-stick pan). In small saucepan, over low heat, melt chocolate in
water (or melt in large mixing bowl in microwave). In large bowl, blend
chocolate-water mixture and all
remaining ingredients
except filling. Beat 3 minutes at medium speed. Pour 3-4 cups
(720-960 ml) batter into prepared pan. Spoon cooled filling over batter,
without touching sides of pan. Cover with remaining batter. Bake 50
to 65 minutes or until top springs back when touched lightly in center.
Cool upright in pan 15 minutes; turn onto serving plate. Cool completely.
Refrigerate.
GOOEY CARAMEL
CHOCOLATE BARS
2 cups all-purpose
flour
1 cup granulated
sugar
1/4 teaspoon
salt
2 cups margarine,
divided
1 cup packed
brown sugar
1/3 cup light
corn syrup
1 cup (6 oz)
semi sweet chocolate chips
Preheat oven
to 350 line 13 X 9 inch baking pan with foil, combine flour, granulated
sugar, salt, in medium bowl stir until well blended. Cut in 14 tablespoons
(1 3/4 sticks) butter until mix resembles course crumbs. Press into
bottom of prepared pan.
Bake 18-20
minutes, until lightly brown around edges, remove pan to wire rack; cool
completely. Combine 1 cup butter, brown sugar and corn syrup in heavy medium
sauce pan, cook over medium heat 5-8 minutes until mix boils, stirring frequently.
Boil gently 2 minutes, with out stirring immediately pour over cooled base;
spread evenly to edges of
pan with metal
spatula. Cool completely.
Melt chocolate
in double boiler over hot (not simmering) water stir in remainingg 2 tablespoons
butter pour over cooled carmel layer and spread evenly to edges of pan with
metal spatula, refridgerate 10-15 minutes until chocolate begins to set. Remove
from fridge, cool completely cut into bars. Makes 3 dozen bars.
POTATO CHOCOLATE
FUDGE
2 Unsweetened
chocolate square
4 tb Butter
1/3 c Mashed
potatoes
1/8 ts Salt
1 ts Vanilla
extract
1 lb Confectioners'
sugar
Cook and mash
a medium potato without using any seasoning, butter or milk. Measure 1/3
cup. Melt chocolate and butter together. Blend into mashed potatoes with the
salt and vanilla. Mix well. Sift sugar. Add a small amount at a time, blending
until no sugar is
visible. When
a spoon is no longer equal to the task of mixing, knead in the balance of
the sugar with well-buttered hands. Turn out onto a board and continue to
knead until mixture is smooth, glossy and pliable, buttering hands as necessary.
No crumbs should remain. Press into a buttered 8-inch square pan or shape
into balls and top each ball with nutmeg.
STICKS AND
STONES
2 lbs white
chocolate
2 cups roasted
nuts
2 cups pretzel
sticks, broken
Put nuts and
broken pretzels in large bowl, melt chocolate in microwave, pour
melted chocolate over nuts and pretzels, mix well, drop by teaspoonsfuls
onto waxed paper. Hardens very quickly.
CREAMY MOCHA
FUDGE
2 cups (12-oz.
pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
1 cup HERSHEY'S
Milk Chocolate Chips
2 tablespoons
milk
1 can (14 oz.)
sweetened condensed milk (not evaporated milk)
4 teaspoons
powdered instant coffee dissolved in 1 tablespoon warm water
OR 1 tablespoon
coffee-flavored liqueur
1 teaspoon
vanilla extract
1 cup chopped
nuts
1. Line 8-
or 9-inch square pan with foil.
2. Combine
semi-sweet chocolate chips, milk chocolate chips, milk, sweetened condensed
milk, coffee mixture and vanilla in heavy saucepan. Cook over low heat, stirring
constantly, until chips are melted. Remove from heat; stir in nuts.
3. Spread evenly
into prepared pan. Refrigerate 3 hours or until firm. Remove from pan; place
on cutting board. Peel off foil; cut into squares. Store covered in refrigerator.
About 5 dozen pieces or 2 pounds. NOTE: For best results, do not double
this recipe.
CHEWY CHOCOLATE-CINNAMON
COOKIES
6 tablespoons
butter or margarine, softened
2/3 cup packed
light brown sugar
3 tablespoons
plus 1/4 cup granulated sugar, divided
1 egg
1 teaspoon
baking soda
1/4 cup light
corn syrup
1 teaspoon
vanilla extract
1-1/2 cups
all-purpose flour
1/3 cup HERSHEY'S
Cocoa
1/4 to 1/2
teaspoon ground cinnamon
1. Heat oven
to 350°F. Spray cookie sheet with nonstick cooking pray.
2. Beat butter
until creamy. Add brown sugar and 3 tablespoons
granulated
sugar; beat until blended. Add egg, baking soda, corn syrup
and vanilla;
beat well.
3. Stir together
flour and cocoa; beat into butter mixture. If batter
becomes too
stiff, use wooden spoon to stir in remaining flour. Cover;
refrigerate
about 30 minutes, if necessary, until batter is firm enough
to shape. Shape
dough into 1-inch balls. Combine 1/4 cup granulated
sugar and cinnamon;
roll balls in mixture. Place balls 2-inches apart on prepared cookie sheet.
4. Bake 9 to
10 minutes or until cookies are set and tops are cracked.
Cool slightly;
remove from cookie sheet to wire rack. Cool completely.
40 cookies.
*
CHEERY CHOCOLATE
TEDDY BEAR COOKIES
1-2/3 cups
(10-oz. pkg.) REESE'S Peanut Butter Chips
1 cup HERSHEY'S
Semi-Sweet Chocolate Chips
2 tablespoons
shortening (do not use butter, margarine, spread or oil)
1 package (20
oz.) chocolate sandwich cookies
1 box (10 oz.)
teddy bear shaped graham snack crackers
1. Cover tray
or cookie sheet with wax paper.
2. Place peanut
butter chips, chocolate chips and shortening. In medium
microwave-safe
bowl. Microwave at HIGH (100%) 1-1/2 to 2 minutes or
until chips
are melted and mixture is smooth when stirred. Using fork,
dip each cookie
into chip mixture; gently tap fork on side of bowl to
remove excess
chocolate.
3. Place coated
cookies on prepared tray; top each cookie with graham
snack cracker.
Refrigerate, uncovered, until chocolate is set, about 30
minutes. Store
in airtight container in cool, dry place.
About 4 dozen
cookies.
*
CHOCOLATE BANANA
SPLIT BARS
1/3 cup margarine,
softened
1 cup sugar
1 egg
1 banana, mashed
1/2 teaspoon
vanilla
1 1/4 cups
all-purpose flour
1 teaspoon
baking powder
1/4 teaspoon
salt
1/3 cup chopped
nuts
2 cups craft
miniture marshmallows
1 cup Bakers
semi-sweet real chocolate chips
1/3 cup marschino
cherries, drained and quartered
HEAT: oven
to 350
BEAT: margarine,
and sugar until light & fluffy; add egg, banana, vanilla, mix well,
mix in flour, baking powder, and salt, stir in
nuts;
pour into greased 13 X 9 inch pan.
BAKE: 20 minutes,
remove from oven, sprinkle with marshmallows, chocolate chips
and cherries. Bake 10-15 minutes longer or until
toothpick inserted
in center comes out clean. Cool in pan; cut into
bars. about
24 bars.
*
IVORY CHIP
STRAWBERRY FUDGE DROPS
2/3 cup crisco
1 cup sugar
1 egg
1/2 tsp. strawberry
extract
1/2 cup buttermilk
6 tblsp pureed
frozen sweetened strawberries
1 3/4 cups
all purpose flour
6 tblsp unsweetend
cocoa powder
3/4 teaspoon
baking soda
1/2 teaspoon
salt
1 1/2 cups
white chocolate baking chips
1). Preheat
oven to 350 grease cookie sheet combine shortening, sugar, egg, and
strawberry extract in large bowl beat at medium speed of electric mixer until
well blended. Beat in buttermilk, and strawberry puree.
2). Combine
flour, cocoa, baking soda and salt in medium bowl. Mix into creamed
mixture at low speed of electric mixer until blended.
Stir in white
chocolate chips.
3). Drop Rounded
tablespoonsfuls of dough 2 inches apart onto cookie sheet.
4). Bake 11-12
minutes or until tops spring back when pressed lightly remove immediately
to wire rack, cool completely.
Makes about
2 1/2 dozen cookies.
*
TRIPLE CHOCOLATE
PEPPERMINT CHEESECAKE
Chocolate
Crumb Crust:
Preheat oven
to 325 combine 1 cup chocolate wafer crumbs and 3
tablespoons
melted margarine in small bowl until well blended. Press into bottom only
of 9 inch springform pan, bake 10 minutes. Let cool.
Filling:
1 cup mint
semisweet chocolate chips
1 cup (6 oz)
semi sweet chocolate chips
3/4 cup whipping
cream
3 pkgs (8 oz
each) cream cheese, softned
3/4 cup packed
brown sugar
3 eggs
1/4 cup unsweetened
cocoa
1 teaspoon
vanilla extract
sweetened whip
cream for garnish
crushed peppermint
candy for garnish
Preheat oven
to 325 prepare chocolate crumb crust set aside:
Melt chocolate
with cream in heavy saucepan over low heat, stirring until smooth; set aside;
beat cream cheese in large bowl with electric mixer on medium speed until
fluffy. Beat in brown sugar until light and fluffy, beat in eggs one at
a time on low speed. Scraping side of bowl frequently spoon into prepared
crust.
Bake 45-50
minutes until center of cake is just set. Remove pan
Place star
tip in pastry bag; add sweetened whipped cream pipe
rosettes on
outside edge of cake. sprinkle rosettes with crushed
peppermint
candy. Makes 1 9 inch cheesecake.
*
EASY CHOCOLATE
PEANUT CLUSTERS
2 pkgs. (4oz
each) sweet cooking chocolate
2/3 cups sweetened
condensed milk
1 cup unsalted
lightly roasted peanuts
Melt chocolate
in top of double boiler, over hot not boiling water.
Stir until
smooth. Remove from heat & blend in condensed milk and
peanuts. Drop
by teaspoonsfuls onto cookie sheet, let stand at room temp. until firm about
2 hours, store in tightly covered container.
*
REESE'S CUP
CAKE
2 sticks of
butter
1/4 cup cocoa
1 cup water
2 cups all-purpose
flour
2 cups sugar
2 eggs
1/2 cup buttermilk
1 teaspoon
soda
1 teaspoon
vanilla
Bring to a
boil 2 sticks butter, cocoa and water. Remove from heat and stir
in flour and 2 cups sugar, add eggs, buttermilk, soda, and vanilla mix
well. Bake at 350 for 30 minutes in greased and floured
9 X 13 inch
pan. Melt 2 teaspoons butter with 1 cup of peanut
butter. Spread
across warm cake.
FROSTING;
1 stick of
butter
1/4 cup cocoa
6 tablespoons
buttermilk
1 teaspoon
vanilla
1 box of confectioners
sugar
After cake
cools prepare frosting melt butter cocoa and buttermilk.
Remove from
heat and add vanilla and confectioners sugar beat with mixer spread on cake
while frosting is still warm.
*
SHAMROCK PARFAITS
1 envelope
unflavored gelatin
1/2 cup cold
water
3/4 cup of
sugar
1/2 cup Hershey's
cocoa
1 1/4 cups
evaporated skim milk
1 teaspoon
vanilla extract
2 cups frozen
non-dairy whipped topping
1/8 teaspoon
mint extract
6-7 drops green
food color
In medium
saucepan, sprinkle gelatin over water let stand 2 minutes to soften. Cook
over low heat, stirring constantly until gelatin is completely dissolved about
3 minutes. In a small bowl, stir togeather sugar and cocoa; add gradually
to gelatin mixture, stirring with whisk until well blended. Continue to
cook over low heat, stirring constantly until sugar is dissolved about 3
minutes. Remove from heat. Stir in evaporated milk and vanilla pour mixture
into large bowl. Refridgerate stirring occassionally, until mixture mounds
slightly when dropped from spoon, about 20 minutes.
Fold 1/2 cup
whipped topping into chocolate mixture . Divide about
half of mixture
evenly among 8 parfait wine glasses. Stir mint extract and green food color
into remaining 1 1/2 cups whipped topping. Divide evenly among glasses , spoon
remaining chocolate mixture over topping in each glass.
Garnish as
desired, serve immediately or cover and refridgerate until serving time 8
Servings.
*
CHOCOLATE CHIP
PIE
2 eggs
1/2 cup sugar
1 cup semi-sweet
chocolate chips
1 cup butter,
melted, cooled to room temp
1/2 cup brown
sugar
1/2 cup flour
1 cup chopped
pecans
Preheat oven
to 325, Beat eggs until foamy; Beat in flour, sugar & brown sugar until
well blended, Blend in melted butter, stir in chocolate chips
& nuts, pour into ready made pie crust & bake 1 hour.
*
CHOCOLATE CARAMEL
CHEESECAKE
Crust:
1/2 cup mini
chocolate chips
1 1/2 cups
oats
1/4 cup brown
sugar
1/3 cup butter
1/2 cup flour
Filling:
2 - 8 oz pkgs
cream cheese
1 teaspoon
vanilla
1/2 cup mini
chocolate chips
1 tablespoon
flour
2/3 cup sugar
2 eggs
12.25 oz jar
of carmel
Preheat oven
to 350
Crust: melt
chocolate chips & butter on low heat sitr in oats, flour, brown sugar,
press into pan bake 10 minutes then cool.
Filling: Beat
cream cheese, sugar & vanilla. add eggs one at a time. Stir in chocolate
chips, pour mixture into crust, mix 1 1/3 cups caramel (melted)
& one tablespoon flour spoon in & swirl. Bake 40-50 minutes cool
chill six hours drizzle with remaining melted caramel.
*
WHITE CHOCOLATE
CHUNK BROWNIES
4 squares
(1oz each) unsweetened chocolate, coarsely chopped
1/2 cup butter
or margarine
2 large eggs
1 1/4 cups
granulated sugar
1 teaspoon
vanilla
1/2 cup all-purpose
flour
1/2 teaspoon
salt
1 white baking
bar (6 oz) cut into 1/4 inch pieces
1/2 cup coarseley
chopped walnuts (optional)
Powdered sugar
for garnish
Preheat oven
to 350, Melt unsweetened chocolate and butter in small, heavy saucepan over
low heat, stirring constantly; set aside, beat eggs in large bowl; gradually
add granulated sugar beating at medium speed about 4 minutes until very
thick and lemon colored. Beat in chocolate mixture and vanilla beat in flour
and salt just until blended. stir in baking bar pieces and walnuts spread
evenly into greased 8-inch square baking pan. Bake 30 minutes or until edges
being to pull away from sides of pan and center is set. Remove pan to wire
rack. Cool completely cut into 2 inch squares sprinkle with powdered sugar,
if desired - 16 brownies.
*
FRENCH CHOCOLATE
TRUFFLES
3 squares
unsweetened chocolate
1/3 cup butter
or margarine, softened
1 1/4 cups
sifted 10 X confectioners sugar
4 egg yolks
1 teaspoon
vanilla
cocoa, coconut
or ground nuts.
1. Melt chocolate
in top of double boiler over hot, not boiling water,
cool slightly.
2. Combine
butter, 10 X sugar in medium size bowl; beat until smooth. Beat in egg yolks
one at a time, stir in cooled chocolate and vanilla chill until mixture is
firm enough to handle.
3. Shape into
1-inch balls, roll in cocoa, coconut, or nuts Place on
cookie sheet
to set. Store in tightly covered container in fridge for
not more than
1 week.
*
RASPBERRY FUDGE
BROWNIES
1/2 cup butter
3 squares (1
oz each) bittersweet chocolate
2 eggs
1 cup of sugar
1 teaspoon
vanilla
3/4 cup all-purpose
flour
1/4 teaspoon
baking powder
dash of salt
1/2 cup sliced
or slivered almonds
1/2 cup raspberry
preserves
1 cup (6 oz)
milk chocolate chips
Preheat oven
to 350 butter and flour 8-inch square baking pan. Melt butter and bittersweet
chocolate in small heavy saucepan over low heat. Remove from heat' cool.
Beat eggs, sugar, and vanilla in large bowl until light. Beat in chocolate
mixture stir in flour, baking powder and salt until just blended. Spread
3/4 of batter in prepared pan; Sprinkle almonds over tip. Bake 10 minutes.
Remove from oven; spread preserves over almonds, carefully spoon remaining
batter over preserves, smoothing top. Bake 25-30 minutes, or just until
top feels firm. Remove from oven sprinkle chocolate chips over top,. let
stand few minutes then spread devenly over brownies cool completely. When
chocolate is set, cut into squares. 16 brownies.
*
MINT CHOCOLATE
CHIP ICE CREAM
1 1/2 Cups
of sugar
1/4 cup all-purpose
flour
dash of salt
2 cups milk
4 eggs slightly
beaten
1 quart (4
cups) heavy cream
3/4 teaspoon
green food color
2 teaspoons
peppermint extract
1 square semi-sweet
chocolate, finely chopped
1. Combine
sugar, flour and salt in a medium saucepan gradually
add milk. Cook
over medium heat, stirring constantly, until mixture
thickens and
bubbles remove from heat.
2. Stir half
of the mixture slowly into beaten eggs in a medium
bowl; stir
back into remaining mixture in saucepan. Cook stirring
constantly
1 minute . Remove from heat; pour into large bowl;
cool, stir
in cream, food color, and peppermint extract. Chill at
least 2 hours
3. pour into
a 4 to 6 quart freezer pan; freeze
4. fold chocolate
into soft ice cream.
5. Pack in
plastic container; freeze until firm.
*
Hot Fudge cake
1 pkg. Duncan
Hines Moist Deluxe Dark Dutch Fudge cake mix
1/2 gallon
vanilla ice cream
Fudge Sauce:
1 can (6 oz) evaporated milk
4 squares (1
oz each) unsweetened chocolate
1/4 cup butter
1 1/2 teaspoons
vanilla extract
1/4 tsp. salt
Preheat oven
to 350 grease and flour 13 x 9 x 2 pan prepare bake
and cool cake
following pkg. directions for basic recipe. remove
cake from pan.
split cake in half horizontally. place bottom layer
back in pan.
cut ice cream into even squares,evenly over bottom
cake layer.
use all the ice cream place top cake layer over ice
cream, cover
and freeze,
For Fudge
sauce:
combine evaporated
milk and sugar in med. saucepan, stir
constantly
on med. heat until mixture comes to a rollling boil,boil
and stir for
1 minute add unsweetened chocolate and tir until
melted, beat
over heat until smoooth, remove from heat stir in
butter, vanilla,
and salt to serve cut cake into serving squares
spoon hot fudge
sauce on top of each cake square, and garnish
with whip cream.
12-16 servings.
*
BLACK BOTTOM
CUPS
CHEESE MIXTURE:
1 8 0Z PKG
CREAM CHEESE
1 EGG
1/3 CUP SUGAR
1/8 TEASPOON
SALT
1 12OZ PKG
SEMI-SWEET CHOCOLATE CHIPS
COMBINE FIRST
4 INGREDIENTS. BEAT WELL, STIR IN THE
CHOCOLATE CHIPS
SET ASIDE.
CHOCOLATE
BATTER:
1 1/2 CUPS
FLOUR
1 CUP SUGAR
1/4 CUP COCOA
1 TEASPOON
SODA
1/2 TEASPOON
SALT
1 CUP WATER
1/2 CUP COOKING
OIL
1 TABLESPOON
WHITE VINEGAR
1 TEASPOON
VANILLA EXTRACT
SIFT FIRST
5 INGREDIENTS TOGEATHER. ADD REMAINING INGREDIENTS. BEAT THOROUGHLY FILL GREASED
MINATURE MUFFIN CUPS 1/3 FULL WITH CHOCOLATE BATTER. TOP EACH WITH A HEAPING
TEASPOONFUL OF CHEESE MIXTURE., BAKE AT
350 FOR 20-25
MINUTES YIELD 36 MINITURE CUPCAKES
*
PEANUT BUTTER
& CHOCOLATE LAYERED FUDGE.
1 pkg (8oz)
semi-sweet chocolate squares
1 can (14 oz)
sweetened condensed milk ( not evaporated)
1/2 cup coarsely
chopped peanuts ( dry roasted or cocktail)
1 cup peanut
butter chips (1/2 of 12 oz bag)
1 teaspoon
butter
1. Melt 7
squares of the chocolate, with half of the sweetened
condensed milk,
about (2/3 cup) over low heat in small saucepan;
stir in peanuts,
quickly spread on bottome of wax paper lined
8-inch square
pan.
2. Melt peanut
butter chips with remaining sweetened condensed
milk over low
heat in another small square pan, spread over
chocolate mixture.
3. Melt remaining
1 square of chocolate with the butter and quickly
drizzle over
the peanut butter layer with spoon or wax paper
cone. Chill
2 hours or until firm turn out onto cutting board; peel off
wax paper,
cut into squares store tightly covered in fridge for up
to 3 weeks.
*
CHOCOLATE BUTTER
CRUNCH
1 cup of butter
or margarine
1 1/4 cup sugar
1/4 cup of
water
2 tablespoons
light corn syrup
1 cup ground
almonds, divided
1/2 teaspoon
vanilla extract
3/4 cup of
milk chocolate chips
Line 15 1/2
X 10 1/2 X 1 inch jelly roll pan with foil, extending
edges over
sides of pan. Generously grease foil and a narrow metal spatula with butter.
Melt butter
in 2 quart saucepan over medium heat. Add sugar,
water and corn
syrup bring to a boil, stirring constantly.
carefully clip
candy thermometer to side of pan (do not let bulb
touch bottom
of pan). Cook until thermometer registers 290
stirring frequently.
Stir in 2/3 cup almonds and vanilla. Pour into
prepared pan,
Spread mixture into corners with prepared spatula
let stand 1
minute sprinkle with chocolate chips let stand 2-3
minutes or
more until chocolate melts spread chocolate over
candy. Sprinkle
with remaining 1/3 cup almonds cool completely,
Lift candy
out of pan using foil, and remove foil . Break candy into
pieces store
in airtight container.
*
MOCHA MARSHMALLOW
FUDGE
1 tablespoon
instant coffee
1 tablespoon
boiling water
2 1/2 cups
sugar
1/2 cup butter
or margarine
1 can (5 oz)
evaporated milk (2/3 cup)
1 1/2 cups
semi-sweet chocolate chips
1 jar (7 oz)
marshmallow cream
1/2 teaspoon
vanilla extract
Line 9-inch
square baking pan with foil, extending edges over sides of pan. Lightly grease
foil with butter. Dissolve coffee in water; set aside. Place sugar,
butter & evaporated milk in 2 quart saucepan; bring to a boil over medium
high heat, stirring constantly. Reduce heat
to medium.
continue boiling 5 minutes, stirring constantly, Remove
from heat.
Immediately stir in reserved coffee mixture , chocolate,
Marshmallow
cream & vanilla, Pour into prepared pan. Let stand 1 hour lift candy out
of pan using foil; remove foil. Cut into 1-inch squares, cover; refridgerate
until fudge is set. Makes 2 1/2 pounds or 64 pieces
*
TRIPLE CHOCOLATE
CAKE
3/4 cups butter,
softened
1 1/2 cups
sugar
1 egg
1 teaspoon
vanilla extract
2 cups all-
purpose flour
2/3 cups unsweetened
cocoa
2 teaspoons
baking soda
1/4 teaspoon
salt
1 cup buttermilk
3/4 cup dairy
sour cream
light ganache
filling
Dark chocolate
glaze
Preheat oven
to 350 grease and flour 2 9- inch round cake pans. Beat butter and sugar in
large bowl with electric mixer on medium speed until light and fluffy; Beat
in egg and vanilla until blended combine flour, cocoa, baking soda and salt
in medium bowl, add flour mixture to butter mixture alternaltely with buttermilk
and sour cream, beginning and ending with flour mixture. Beat well after
each addition divide evenly into cake pans bake 30-35 minutes cool in pans
10 minutes, remove pans to wire racks cool completely. Prepare light ganache
filling. Place one cake layer on serving plate, Spread with light ganache
filling, top with 2nd cake layer prepare Dark Chocolate Glaze. Pour over
top of cake immediately spread glaze over sides and top with
spatula until
smooth. refrigerate cake at least 30 minutes to set glaze. Store at
room temp 9 inch layer cake.
LIGHT GANACHE
FILLING
4 squares
(1 oz each) semi sweet chocolate
1 cup whipped
cream
1/2 teaspoon
vanilla extract
Melt chocolate
in heavy small saucepan over low heat, stirring
frequently
pour melted chocolate into small bowl wash and dry saucepan. Heat cream in
same saucepan over medium heat until hot. DO NOT BOIL! gradually whisk cream
into chocolate. Whisk in vanilla let filling stand at room temp until of
spreading consistancy. Beat mixture with electric mixer on high until light
and fluffy.
DARK CHOCOLATE
GLAZE
8 Squares
(1 oz each) semisweet chocolate
4 tablespoons
butter or margarine
1 cup of whipping
cream
Melt chocolate
and butter in heavy small saucepan over low heat,
stirring frequently,
Pour melted chocoalte into medium heat until hot. DO NOT BOIL gradually
whisk cream into chocolate mixture until slightly thickened.
*
CHOCOLATE CHIP
SHORTBREAD
1/2 cup butter,
softened
1/2 cup sugar
1 teaspoon
vanilla
1 cup all-purpose
flour
1/4 teaspoon
salt
1/2 cup mini
semi-sweet chocolate chips
Preheat oven
to 375 beat butter and sugar in large bowl with electric mixer at medium speed
until light and fluffy. Beat in vanilla, add flour and salt. stir in chips.
Divide dough
in half. Press each half into ungreased 8-inch round cake pan. Bake 12 minutes
or until edges are golden brown, score shortbread with sharp knife taking
care not to cut completely through shortbread, makes 8 wedges per pan.
Let pans stand
on wire racks 10 minutes. invert onto wire racks, cool completely break into
wedges, Makes 16 cookies.
*
CHOCOLATE CREAM-FILLED
CAKE ROLL
3/4 cup sifted
cake flour
1/4 cup unsweetened
cocoa
1/2 teaspoon
baking powder
1/4 teaspoon
salt
4 eggs
3/4 cup granulated
sugar
1 tablespoon
water
1 teaspoon
vanilla extract
powdered sugar
cream filling
chocolate stars
sweetened whipped
cream
Preheat oven
to 375 grease bottom of 15 1/2 X 10 1/2 X 1 inch jelly roll pan. Line with
waxed paper. Grease paper and sides of pan; dust with flour, combine flour,
cocoa, baking powder, and salt in small bowl; set aside beat eggs in medium
bowl with electric mixer on high speed about 5 minutes or until thick and
lemon colored. Add granulated sugar, a little at a time, beating well on medium
speed; beat until thick and fluffy. stir in water and vanilla. Fold in flour
mixture on low speed until smooth. spread evenly in prepared pan. Bake 12-15
minutes until wooden pick inserted in center comes out clean. Meanwhile, sprinkle
towel with powdered sugar, loosen cake edges and turn out onto prepared towel.
Carefully peel off waxed paper, roll up cake with towel inside, starting with
narrow end. cool seam side down 20 minutes on wire rack.
Meanwhile prepare
cream filling and chocolate stars (recipes follows). Unroll cake and spread
with cream filling roll up again. Without towel cover and refrigerate 1
hour before serving dust with additional powdered sugar before serving. Place
star tip in pastry bag; add sweetened whipped cream, pipe rossettes on top
of cake. Place points of chocolate stars into rosettes, garnish with raspberries
and mint leaves. Store tightly covered in fridge. 8-10 servings.
CREAM FILLING:
1 teaspoon
unflavored gelatin
1/4 cup cold
water
1 cup whipped
cream
2 tablespoons
powdered sugar
1 tablespoon
orange-flavored liqueur
Sprinkle gelatin
over cold water in small saucepan let stand 1 minute to soften. Heat over
low heat until dissolved. Stirring constantly. Cool to room temp. beat cream,
powdered sugar, & liqueur in small chilled bowl with electric mixer
on high speed until stiff peaks form. fold in gelatin mixture on low speed.
cover & refrigerate 5-10 minutes.
*
VIENNESE HAZELNUT
BUTTER THINS
1 cup hazelnuts
1 1/4 cups
powdered sugar
1 cup butter,
softened
1 large egg
1 teaspoon
vanilla
1 1/4 cups
all-purpose flour
1/4 teaspoon
salt
1 cup semi-sweet
chocolate chips
1. Preheat
oven to 350 spread hazelnuts in single layer on baking sheet. Bake 10-12 minutes
or until toasted and skins begin to flake off; let cool slightly, wrap
nuts in heavy kitchen towel; rub to remove as much of the skin as possible.
Process nuts in food processor until nuts are ground, but not pasty.
2. Beat powdered
sugar and butter in medium bowl with electric mixer at medium speed until
light and fluffy beat in egg and vanilla. Gradually add flour and salt. Beat
in nuts at low speed.
3. Place dough
on sheet of waxed paper, roll back and forth to form a log 12 inches long
and 2 1/2 inches wide. Wrap in plastic wrap and refrigerate until firm 2
hours or up to 48 hours.
4. Preheat
oven to 350 cut dough with knife crosswise into 1/4 inch thick slices. Place
cookies 2 inches apart on ungreased cookie sheet.
5. Bake 10-12
minutes or until edges are very lightly browned let cookies stand on
cookie sheets 1minute. remove cookies with spatula to wire racks cool completely.
6. Melt chocolate
chips in 2-cup glass measure in microwave on HIGH
2 1/2 -3 minutes,
stirring once. Dip each cookie into chocolate coating half way up sides.
Let excess chocolate drip back into cup. Transfer cookies to waxed paper;
let stand at room temp 1 hour or until set. Store tightly covered between
sheets of waxed paper at room temp or freeze up to 3 months. Makes 3 dozen
cookies.
*
LAYERED CHOCOLATE
CHEESE BARS
1/4 cup (1/2
stick) butter or margarine
1 1/2 cups
graham cracker crumbs
3/4 cup sugar
1 pkg. (4 oz)
Baker's German Sweet Chocolate, melted
1 pkg. (8 oz)
Philadelphia cream cheese, softened
1 egg
1 cup bakers
angel flake coconut
1 cup chopped
nuts
Heat oven
to 350
MELT: margarine
in oven in 13 X 9 inch pan. Add graham cracker crumbs, and 1/4 cup of the
sugar; mix well. Press into pan. Bake for 10 minutes.
COMBINE: melted
chocolate, the remaining 1/2 cup of sugar, the cream cheese, and egg spread
over crust. sprinkle with coconut nd nuts. Press lightly. BAKE: for
30 minutes, cool, cut into bars, about 24 bars.
*
CHOCOLATE CASHEW
BARS
Crust:
2 sticks margarine
6 oz. cream
cheese
2 C. flour
Mix and pat
into a greased 9 x 13-inch pan. Bake at 375ºF for 15 minutes.
Topping:
3/4 C. dark
corn syrup
1/2 C. sugar
3 T. margarine,
melted
1 tsp. vanilla
extract
3 eggs
1 (6 oz.) pkg.
semi-sweet chocolate chips
1C.p cashew
halves
Garnish:
Whole cashews
1/4 C. chocolate
chips, melted
Whipped cream
While crust
is baking, combine corn syrup, sugar, margarine, vanilla and eggs. Beat with
wire whisk until blended. Stir in the 6 ounces of chocolate chips and cashew
halves. Spread evenly over warm crust. Reduce heat to 350ºF and bake
30 to 40 minutes. Cool.
Before serving,
top with whipped cream and garnish with cashew dipped in melted chocolate.
Our recipe
page now has a "send to a friend"link. If you would like to invite a friend,
it's located at:CHOCOLATE CASHEW BARS
*
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