Connect with us

All Chocolate Recipes part.2

All Chocolate Recipes part.2

All Recipes List

All Chocolate Recipes part.2

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

c Shortening or 1/2 lb butter 2 ts Vanilla
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 x 9 x 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

ts Baking soda

3/4 ts Baking powder 2 tb Instant coffee

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

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 1-1/2 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

 

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 x 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

pk Instant chocolate pudding 2 ts Cinnamon
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

tb Orange Flavor liqueur 1/4 ts Almond extract
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

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, 9x9x2″. 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

c Plus 2 T evaporated milk 2 Unbeaten eggs
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 x 9 x 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

1/2 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

 

c Unsifted Unbleached Flour 2 tb Cocoa
1/2 ts Baking Soda 1/2 ts Salt

1/2 c Shortening 1 1/2 c Sugar

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 X 9 X 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:

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

t Vanilla;

2 c Cake flour;

2 t Baking powder; 1/4 c Instant dry milk; 1/3 c Cocoa;

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 x 4 to yield 16 equal servings.

Miracle Whip Cake

 

c Flour
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 x 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

ts Vanilla
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

tb Boiling water

1 c Powdered sugar 2 Egg yolks

ts Vanilla
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

ts Vanilla
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

ea Chocolate, unsweetened, squares 1 ts Vanilla
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
c Mint-Chocolate Chips;Nestles 1 1/4 c ;water, divided
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

Egg, or substitute

1/2 c Low fat buttermilk 2 ts Very ripe banana

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 1-1/2 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

ts Vanilla
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

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

 

c Fresh or frozen cranberries 3/4 c Butter
1/4 c Packed brown sugar 2 Eggs
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

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

 

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 15x9x2- 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 9-in. pans.grease again and flour.Pour batter into pans and bake 25-30 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

Eggs; unbeaten
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 x 8 x 2″ or 9 x 9 x 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

 

c Flour
tb Cocoa 1/4 ts Salt

2 tb Salad Oil

1 c Chopped Nuts

3/4 c Hottest Tap Water 3/4 c Sugar
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″ X 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 13x9x2-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

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

 

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

ea Egg; unbeaten
ea Egg yolks; unbeaten
oz Unsweetened Choc.; melted 3/4 c Milk
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, 8x8x2 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

 

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

ea Egg; unbeaten
ea Egg yolks; unbeaten
oz Unsweetened Choc.; melted 3/4 c Milk
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, 8x8x2 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

 

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

c Sugar
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

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

 

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

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 X 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

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

 

c Sugar

3/4 c Light corn syrup 1/8 ts Salt

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

 

pk Duncan Hines Chocolate Chip Cookie Mix 1 Egg
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 13x9x2 pan. Spread with melted chocolate. Chill until firm; cut into bars 2×1″. About 4 dozen bars.

Chocolate Crunch Candy

 

c Nonfat dry milk powder 1/2 c Cocoa
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

ts Salt
tb Butter
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

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

 

c Sugar

1 1/2 c Butter or margarine 2 tb Water

1/2 c Slivered almonds

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

 

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

oz Chocolate, 1 tb Butter
Eggs
1/4 c Powdered sugar 1/2 ts Vanilla
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

c Unsweetened cocoa powder 1 ts Cocoa powder for garnish 2 1/2 c Sour cream
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

ts Vanilla extract 1/4 ts Salt
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

c Lowfat cottage cheese 6 tb Unsweetened cocoa 1/4 c Flour

1/4 c Amaretto 1 ts Vanilla 1/4 ts Salt

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

ts Vanilla
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

 

1/2 c Graham wafer crumbs 5 tb Butter – melted
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

Egg
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 9- inch 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 9-inch 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

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

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

1/2 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

 

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

oz Unsweetened chocolate
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

1/2 c Unbleached all purpose flour
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

 

c Margarine or butter 3/4 c Packed brown sugar 2 Egg yolks
oz Semisweet chocolate; melted and cooled 1 1/2 ts Finely shredded orange peel
ts Ground cinnamon 1 ts Vanilla

1/4 ts Salt

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

c Sugar, brown; firmly packed 3 Eggs
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

 

c Brown Sugar, packed 3/4 c Peanut Butter

1/2 c Shortening, Butter flavored 3/4 c Banana, ripe mashed

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

ts Baking Soda 2 2/3 c Flour
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

1/2 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 13-15 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

tb Milk

1 sm Bowl sugar 1 Egg

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

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

ts Vanilla 1/4 ts Salt

1/4 ts Cinnamon — optional 1 ts Baking soda

2/3 c Milk

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

 

c Skim milk
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

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

 

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

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

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

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

 

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

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

 

oz Unsweetened Chocolate 2 c Milk

3/4 c Sugar

tb Cake Flour 1/2 ts Salt

2 Egg yolks; slightly beaten 1 tb Butter

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

 

tb Cornstarch 1/2 c Sugar 1/2 c Water
tb Butter or margarine
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

Egg
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 bite-sized pieces of pound cake, marshmallows or fruit.

Chocolate Fondue

 

2/3 c Dry unsweetened cocoa 1/4 ts Cinnamon

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

 

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

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

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

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

 

tb Cocoa

1 tb Each of oil and corn syrup 2 tb Plus 1 teaspoon water 1/2 ts Cinnamon

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

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

oz Ghirardelli Unsweetened chocolate, melted

Servings: Makes enough for 9 x 13″ cake

Beat sour cream with sugar and vanilla until smooth. Mix in melted chocolate. Spread over 9 by 13″ cake.

Deluxe Chocolate Frosting

 

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 x 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 x 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

 

1/2 c Heavy whipping cream; cold 1/4 c Sugar
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;

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

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

Chocolate Plunge For Fresh Fruit

 

2/3 c Karo light or dark corn syrup 1/2 c Heavy or whipping cream

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

 

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

 

md Banana; peeled and cut in half crosswise
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

1/2 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

 

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

tb Water
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

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 9x9x2-inch pan. Chill until firm. Makes 3 pounds.

Chocolate Creme Fudge

 

c Sugar

3/4 c Margarine

2/3 c Milk, evaporated

12 oz Chocolate chips, semi-sweet 7 oz Marshmallow creme

1 c Nuts

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″x13″ pan. Cool at room temperature, cut into squares. Makes approx 3 lb.

Chocolate Fudge

 

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 X 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

 

c Semisweet chocolate chips 1/4 c Lightbrown sugar
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

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

ts Vanilla
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

(11 1/2 oz) package milk chocolate chips 1 (14 oz) can sweetened condensed milk
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 foil- lined 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 x 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

7 ounce jar marshmallow creme 2/3 cup Evaporated milk

1/4 cup Butter 1/4 cup Kahlua 1/4 teaspoon Salt

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 8x8x2″ 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 1-quart 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

 

c Powdered sugar 3 tb Cocoa
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

 

c Confectioners sugar 3 tb Butter, softened
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

 

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 Makes 1-1/2 quarts.

Bittersweet Chocolate Ice Cream

 

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

 

Egg
tb Sugar
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

2/3 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

 

c Sugar
tb All-purpose flour

2 c Light cream; chilled 1 Egg; slightly beaten

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

 

c crushed ice

8 oz plain nonfat yogurt

oz baking chocolate, melted
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 9x5x3-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

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

 

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

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

oz Semisweet chocolate; 2 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

 

Envelope Unsweetened Gelatin powder 1/4 c Cold Water
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

ts (5 mL) vanilla extract
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

 

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

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 chocolate-creme- 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

c Brown sugar 1/2 c Butter, melted 1 ts Vanilla
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

1/2 ts Baking powder 1/2 ts Ground cinnamon 1/4 ts Salt
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

 

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 two-thirds 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

 

c Chocolate Chips
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

Egg
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

tsp pumpkin pie spice 1 tsp baking soda

1/4 tsp baking powder 1/4 tsp salt

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

c Miniature chocolate chips 1/2 c Milk
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,

tb Sugar,
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

2/3 c Milk, divided 2/3 c Sugar

1/3 c Hershey’s cocoa

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

c Heavy cream, chilled 3 tb Creme de cocoa
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, heat-resistant, 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

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

 

pt Coffee ice cream

1/2 c Semi-sweet chocolate chips

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

 

pk 8 oz. cream cheese,softened 3/4 c Sugar
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

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

 

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

 

c Sugar
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

 

c Semi-sweet chocolate pieces 1/3 c Milk
c Sugar
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.)

(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

 

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

 

Envelope unflavored gelatin 1/2 c -Water, cold

1/3 c Sugar

tb Cornstarch 1/4 ts Salt

2 c Commercial eggnog

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

9″ pie shell; baked 1 ts Rum extract
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

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

 

tb Flour, (heaping) 1 c Sugar
c Large can evaporated milk 1/2 ea Stick margarine or butter 1/4 c Cocoa
ea Egg yolks

1 c Milk, 1 cup (mixed)

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

 

pk Jello chocolate or chocolate 1 Flavor pudding and pie filli
1/2 c Milk

2 tb Butter or margarine

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

 

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

c Milk

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

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

 

c Sugar 1/4 c Flour
Eggs; beaten

4 oz Butter; melted & cooled 1 c English walnuts

1 c Chocolate chips 1 ts Vanilla

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

 

tb Vegetable shortening 1 c Graham cracker crumbs

2 tb Sugar PLUS 2/3 c Sugar 3 c Milk (1%)

1 Egg

tb Cornstarch
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

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

 

Snicker bars, king size 1 1/2 tb Half & half

1/2 c Peanut butter 4 c Cool whip

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

 

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

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

 

1/2 c Skim milk
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

tb Sugar
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

 

c Sugar

1/2 c Baking cocoa 1/4 c Flour

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

oz Semisweet chocolate 1 c Packed brown sugar 3/4 c Corn syrup

1/4 c Bourbon

Eggs, slightly beaten

1 1/2 c Chopped pecans, toasted 1 c Chilled whipping cream

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

 

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

 

c Milk

3/4 c Hershey’s European Style Cocoa 3/4 c Sugar

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

1/2 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

 

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

Bottles Hershey’s syrup (the kind for making chocolate milk) Mix all in crock pot and keep warm as long as you need

Good for parties, for dipping fruit and pound cake.

Chocolate Mint Sauce

 

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

 

tb Butter
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

T Vanilla
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

 

2/3 c Heavy cream
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

 

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

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 x 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

 

Stick butter
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

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

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

 

c Sugar

3/4 c Sour cream 1/2 c Margarine

12 oz White chocolate

(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

 

c Half and half

12 oz White chocolate, coarsely chopped 4 Eggs

1/2 c Sugar
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

qt Soft whipping cream 8 oz Sugar
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 9-by-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.

previous: All Chocolate Recipes part.1

5/5 (1 Review)
Continue Reading
You may also like...
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

More in All Recipes List

  • All Cereal Recipe List All Cereal Recipe List

    All Recipes List

    All Cereal Recipe List

    By

    Applenut Cereal Recipe By : Marilyn Diamond Serving Size : 1 Preparation Time : 0:00 Categories...

  • All Chocolate Recipes part.1 All Chocolate Recipes part.1

    All Recipes List

    All Chocolate Recipes Part.1

    By

    Chocolate Truffles   ½ Cup unsalted butter 2 1/3 C confectioner’s sugar ½ C cocoa  ...

  • All Marinade Recipes All Marinade Recipes

    All Recipes List

    All Marinade Recipes

    By

    Asian Hot Grill Sauce for Chicken, Beef or Pork Recipe By : Serving Size : 1...

  • All Poultry Recipes All Poultry Recipes

    All Recipes List

    All Poultry Recipes

    By

    Chicken Marinade Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Marinade...

  • All Chicken Wings Recipes All Chicken Wings Recipes

    All Recipes List

    All Chicken Wings Recipes

    By

    Beaujolais-Glazed Chicken Wings Recipe By : Serving Size : 36 Preparation Time : 0:00 Categories :...

Trending Now

To Top

Recipes Directories

All Cereal Recipe List

All Recipes List

All Cereal Recipe List

By July 16, 2019
All Chocolate Recipes part.2

All Recipes List

All Chocolate Recipes part.2

By July 4, 2019
All Chocolate Recipes part.1

All Recipes List

All Chocolate Recipes Part.1

By July 4, 2019
All Marinade Recipes

All Recipes List

All Marinade Recipes

By July 1, 2019
All Poultry Recipes

All Recipes List

All Poultry Recipes

By July 1, 2019
All Chicken Wings Recipes

All Recipes List

All Chicken Wings Recipes

By July 1, 2019
All Stew Recipes

All Recipes List

All Stew Recipes

By July 1, 2019

All Recipes List

All Korean Recipes

By June 29, 2019

All Recipes List

All Fruit Recipes

By June 29, 2019

All Recipes List

All Rice Recipes

By June 29, 2019

All Recipes List

All Muffins Recipes

By June 29, 2019

All Recipes List

All Cake Recipes

By June 29, 2019

All Recipes List

All Brownies Recipes

By June 29, 2019

All Recipes List

All Pie Recipes

By June 29, 2019

All Recipes List

All Chili Recipes

By June 29, 2019