Recipe: 39 Chocolate Recipes.2/4

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TALK TKL - 01-22-98 - Part 2 (of 4)
Chocolate Recipes
Bill,DC (3:41:30 pm) : * Exported from MasterCook *

Flourless Chocolate Cake

Recipe By : Gordon Restaurant, Chicago
Serving Size : 8 Preparation Time :1:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces bittersweet chocolate
6 ounces butter
1 1/2 ounces cocoa
10 large eggs -- separate out yolks
4 1/2 ounces granulated sugar
1 sheet parchment paper

Preheat your oven to 350 degrees.

Butter and cut parchment paper to fit a 10-inch cake pan that has straight
sides. Take a 4-inch piece of parchment and wrap it around the inside of the
pan, forming a collar. Butter and flour the pan.

Melt the chocolate and butter together, then add the cocoa. Set aside.

Whip whites and 4-1/2 ounces of sugar until it peaks easily. Add egg yolks
to the chocolate mixture and then gently fold in the egg white mixture.

Pour mixture into the baking pan and bake in center of oven at 350 degrees
for 40-45 minutes. Center should be slightly wet.

Take out of oven and remove parchment and invert onto a plate or 10-inch
cakeround.

Let cool before cutting. Do not refrigerate.

NOTE: Parchment paper can be purchased at gourmet shops and at some hardware
stores.

- - - - - - - - - - - - - - - - - -

Suggested Wine: French Sauterne; Calif.Black Muscat
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Bill,DC (3:42:50 pm) : * Exported from MasterCook *

Southern Fried Chocolate Pies

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:30
Categories : Chocolate Ethnic
Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour -- fat removed
1 teaspoon salt
1/2 cup vegetable shortening -- * see note
1/3 cup water -- cold
3/4 cup sugar
1/2 cup cocoa powder -- unsweetened
1 stick margarine -- cold
oil

* Use peanut or safflower oil or solid vegetable shortening for frying.

1. For crust: sift flour and salt together; cut in the shortening with a
pastry blender or 2 knifes, until mixture resembles coarse cornmeal.
2. Add ice water a little at a time while tossing with a fork, until dough
holds together. Do not get too moist.
3. Roll out dough to 1/8 inch thick. Cut into circles about five inches in
diameter.
4. Mix cocoa powder with the sugar. Place 2-3 tablespoons of this mixture
onto one half of the circle and place 3 very thin slices of cold margarine
on top. Fold opposite side over mixture and seal with a fork dipped in
flour.
5. Pour oil to a depth of about 1/2 inch in a heavy skillet. Heat over
medium-high heat until very hot. Place pies in a single layer in oil and
fry, turning to brown each side. An iron skillet works best.

Serve hot, warm, or cold.
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Bill,DC (3:58:47 pm) : * Exported from MasterCook *

Southwestern Fiesta Hot Chocolate

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:10
Categories : Beverages Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cocoa
1 tablespoon flour -- unbleached
1/4 cup dark brown sugar -- packed
4 cups milk
3 cloves -- whole
1 cinnamon sticks -- broken
2 tablespoons powdered sugar
1 1/2 teaspoons vanilla
whipped cream
4 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 wire whisk or hand mixer until
foamy.

Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks.
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Dawn.nys (4:28:53 pm) : MILE HIGH RASPBERRY PIE

3/4 cup sugar
2 egg whites
2 cups frozen raspberries
1 tsp. vanilla
1 Tbsp. lemon juice
pinch salt
1 cup whipping cream, whipped 1 (9") baked pastry shell or crumb shell

Combine sugar, egg whites, raspberries (partially thawed), vanilla, lemon
juice and salt in large mixer bowl. Beat at high speed 15 minutes until
thick and voluminous. Fold in whipped cream and pile mixture in baked pie
shell. Freeze several hours.

After pie is frozen, wrap in foil. To serve, remove from freezer, slice and
serve immediately. Will keep a few days in freezer.

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Velma, TN (4:58:19 pm) : - RECIPE FILE -

Unbelievable Chocolate Kahula Cake

Cost: $
Preparation Time: 25 minutes
Difficulty Level: 3
Servings: Makes 16 servings

INGREDIENTS

1 (18.25 oz.) Devil's Food Cake Mix
1 small (1 oz.) box sugar free, instant chocolate pudding mix
1 cup nonfat vanilla yogurt
1/4 cup canola oil
1/3 cup skim milk
1 large egg
3 large egg whites
1/3 cup Kahula liqueur
1/3 cup semisweet chocolate chips
Cocoa

DIRECTIONS

1.Preheat oven to 350F.

2.Coat a 13x9-inch baking pan with nonstick cooking spray and dust
with cocoa.

3.Place all ingredients except chocolate chips in a large bowl. Beat
with mixer for 2 minutes or until well blended. Stir in chocolate
chips.

4.Pour batter into prepared pan and bake for 50 minutes, or until
toothpick inserted in middle comes out clean. Cool before cutting.

NUTRITIONAL INFORMATION per serving:
115 cal; 6 g fat; 11g Carb;
3g Protein; 16mg cholesterol; 118mg sodium

Diabetic Exchanges: 1/2 bread/starch; 1 fat
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Donna/WI (5:52:16 pm) : FIRECRACKER BROWNIES

Ingredients:
------------
3/4 cup (1-1/2 sticks) butter or margarine, melted

1-1/2 cups sugar

1-1/2 teaspoons vanilla extract

3 eggs

3/4 cup all-purpose flour

1/2 cup HERSHEY'S Cocoa

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup HERSHEY'S Semi-Sweet Chocolate Chips

1/2 cup coarsely chopped nuts (optional)

Instructions:
-------------
1. Heat oven to 350 F. Grease 8-inch square baking pan.

2. In bowl, stir together butter, sugar and vanilla. Add eggs; with spoon,
beat well. Stir together flour, cocoa, baking powder and salt; gradually
add to egg mixture, beating until well blended. Stir in chocolate chips and
nuts, if desired. Spread batter evenly into prepared pan.

3. Bake 40 to 45 minutes or until brownies begin to pull away from sides
of pan. Cool completely in pan on wire rack. Cut into bars. About 16
brownies.

Prep Time: 15 min.
Start to Finish: 2 Hrs. 55 min.

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(6:56:07 pm) : Black Bottom Cupcakes

Batter:
1 1/2 cups flour
1 cup water
1 tsp salt
1/3 cup oil
1 tsp baking soda
1 tbl. vinegar
1 cup sugar
1 tsp. vanilla
1/4 cup cocoa

Filling:
8 oz. cream cheese
1/2 cup sugar
1 egg
1/8 tsp. salt
1 cup semi-sweet chocolate morsels

Combine in small bowl - cream cheese, egg, salt, sugar and chocolate
morsels.
Mix well and set aside.

Sift together in large bowl - flour, salt, baking soda, sugar, cocoa. Add
water, oil, vinegar and vanilla. Beat with electric mixer well.

Fill small muffin tins lined with muffin papers 1/2 full with chocolate
batter. Top each with 1/2 tsp. cheese filling. Bake approximately 18 min.

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(6:57:02 pm) : In response to a request for a chocolate cake with a coconut
tunnel:

CHOCOLATE MACAROON CAKE

Cake
2 cups sifted flour
1 3/4 cup sugar
1/2 cup unsweetened cocoa
1 teaspoon salt
1 teaspoon soda
2 teaspoons vanilla
3/4 cup cold water
1/2 cup shortening
1/2 cup sour cream
4 eggs (reserve 1 white for filling)

Coconut-Macaroon Filling
Reserved egg white
1/4 cup sugar
1 cup grated coconut
1 tablespoon flour
1 teaspoon vanilla

Filling: In small bowl, beat egg white at high speed until soft peaks
form. Gradually add sugar; beat until soft peaks form. By hand, stir in
coconut, flour and vanilla; blend well. Set this mixture aside.
Cake: In large mixing bowl, combine all ingredients; blend at low speed
until moistened; beat 3 minutes at medium speed. Pour batter into greased
and floured 12-cup Bundt pan. Drop teaspoonfuls of the coconut filling
over the chocolate batter. Bake at 350 degrees for 55-65 minutes or till
cake tests done. Cool 10-15 minutes in pan; turn out on serving plate or
wire rack to complete cooling. Top with Vanilla or Chocolate Glaze.

Vanilla Glaze
2 cups sifted confectioners' sugar
1 tablespoon soft butter
1 teaspoon vanilla extract
2-3 tablespoons milk
In small bowl combine sugar and butter. Add extract; add milk gradually
to achieve desired consistency and stir till smooth.

Chocolate Glaze
2 cups confectioners' sugar
2 tablespoons cocoa
1 tablespoon soft butter
1/2 teaspoon vanilla
2-4 tablespoons milk
In small bowl combine sugar, cocoa and butter. Add vanilla; add milk
gradually to achieve desired consistency and stir till smooth.

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(6:58:01 pm) : The recipes I've seen use applesauce to replace most but not
all of the oil
in a standard recipe. This is a flavorful and moist chocolate cake.

Chocolate Carrot Cake

4 eggs
1 tsp. vanilla
1/3 c oil
1 c applesauce
2 c shredded carrots (about 3)
2 c flour
1 1/2 c sugar
1/4 c cocoa
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon

Mix eggs, vanilla, oil, and applesauce together until well blended. Combine
the dry ingredients and add to the egg mixture. Beat for another 2 minutes.
Stir in the carrots. Pour into greased 13x9 pan. Bake at 350 for 50 minutes
or until toothpick inserted in center of cake comes out clean.

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(6:58:46 pm) : Chocolate Upside-Down Cake

Recipe By: June Taylor
Preparation Time: 20 minutes
Serves: 8-10

CAKE:
2 cups flour
1/2 tsp salt
1 1/2 cups sugar
4 tsp baking powder
1 cup milk
4 tsp melted butter
2 squares unsweetened chocolate

SAUCE:
1 1/2 cups sugar
1 1/2 cups brown sugar
6 Tbsp cocoa
3 cups boiling water

(1) CAKE PREPARATION:
Combine flour, salt, sugar and baking powder in a medium sized bowl.
Stir in milk and melted butter. Melt chocolate squares, cool
slightly, then add to mixture. Pour mixture into a 9x13 greased pan
and set aside.

(2) SAUCE PREPARATION:
Combine sugar, brown sugar, and cocoa in a small bowl. Spinkle
mixture evenly over cake batter. Next gently pour boiling water over
the top of the cake batter.

Bake at 350 degrees for 40 minutes.

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(6:59:39 pm) : Flourless Chocolate Torte
(from David Thomas)

INGREDIENTS:
7 eggs
9 oz butter
18 oz semi- or bittersweet chocolate

Bring eggs to room temperature or slightly above. (Soaking them in warm
water works well.)

Melt chocolate and butter in a double boiler.

Beat eggs to three times their volume. Gradually fold in the
chocolate-butter mixture. Pour the frothy chocolate-egg-butter mixture
into a pan. (e.g., springform)

Have a water bath prepared in the oven, and set the pan in the water
bath. Bake uncovered for 5 minutes at 425 F, and covered for another
10 minutes. Make sure that the torte is sufficiently done; it should
be firm, and rather dry.

Let the torte cool before eating. It's particularly good with whipped
cream and/or raspberries.

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(7:00:27 pm) : MILKY WAY CAKE

4 2.1-ounce Milky Way candy bars
1/2 pound butter
2 cups sugar
4 eggs
1 cup buttermilk
2 1/2 cups flour, sifted
1/4 teaspoon baking soda
2 teaspoons vanilla extract
1 cup coarsely chopped pecans

Melt Milky Ways and 8 tablespoons butter in double boiler. Let cool.
Preheat oven to 350 degrees. Cream remaining butter with sugar. Add eggs
one at a time. Add buttermilk alternately with flour and soda. Add
vanilla and Milky Way mixture and mix until smooth. Fold in pecans. Pour
into greased and floured bundt pan. Bake 1 hour, or until cake tester
comes out clean. Cool 15 minutes in pan, then turn out on wire cake rack.

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(7:02:20 pm) : RED VELVET CAKE

My wife, Veleda, makes this cake for birthdays and other special
occasions.

1/2 cup shortening 1 tsp. salt
1 1/2 cups sugar 1 cup buttermilk
2 eggs 1 tsp. vanilla
2 oz. red food coloring 1 tbsp. vinegar
2 tbsp. cocoa 1 tsp. baking soda
2 1/4 cups flour

Cream shortening and sugar in mixer bowl. Add eggs and beat until light
and fluffy. In a separate bowl mix red food coloring and cocoa. Add to
sugar mixture. Beat well. Add flour and salt alternately with butter-
milk and vanilla. Continue beating. Add vinegar and soda. Mix until
well blended. Divide batter between two nine inch greased and floured
pans. Bake 30 minutes at 350F. Cool.

FROSTING

1 1/4 cup milk
3 tbsp. corn starch
1 cup sugar
1 cup shortening
1 tsp. vanilla

Mix cornstarch with 1/4 cup milk. Add remaining cup milk and cook over
medium heat until thick. Pour into shallow plate, cover with plastic
wrap so crust will not form, refrigerate until cold. Cream sugar and
shortening, add vanilla, mix until very light. Add cooled thickening a
spoonful at a time and continue mixing until consistency of whipped
cream.

FINAL ASSEMBLY

Split each cake layer in half, frost between three layers and on top of
cake.

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(7:03:32 pm) : APRICOT CHOC CHIP ICE CREAM

3 eggs, separated
3/4 cup caster sugar, divided into two equal parts
1 1/2 cups whipping cream
6 apricots
3/4 cup choc chips

Halve the apricots and remove the stones. Simmer gently in just enough
water to cover until tender. Drain and sieve. Set aside to cool.

Beat the egg yolks with half the sugar until thick and very pale in
colour. Set aside. Beat the egg whites until stiff peaks form. Add
the other half of the sugar and beat in to form a meringue. Gently
fold into egg yolk mixture. Whip cream until very stiff (be careful
not to overbeat). Gently fold cream into egg mixture. Add apricot
puree and choc chips and fold through until thoroughly mixed. Pour
into a suitable freezing container and freeze until solid (overnight is
best). Makes 2 quarts/2 litres.

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(7:04:28 pm) : Here's the fat-free sorbet I promised:

Chocolate Sorbet

1 cup dark French cocoa, such as Valrhona
3/4 cup (or to taste) sugar
2 1/2 cups water
1 tsp vanilla extract
1/2 tsp salt

Combine cocoa, sugar, and water in medium saucepan; bring to boil, stirring
often so cocoa won't burn. Add vanilla and salt; whisk to blend. Strain
through a fine sieve and refrigerate until cold. Taste and adjust sweetness,
then freeze in ice cream maker according to manufacturer's instructions.

Can be garnished with fresh berries.

serves 4 to 6

from Back to Square One by Joyce Goldstein

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(7:05:50 pm) : Title: White Chocolate Ice Cream *
Categories: Desserts, Ice cream, Freezer, Chocolate
Yield: 1 servings

2 c Half and half
12 oz White chocolate; - coarsely chopped
4 Eggs
1 1/2 c Sugar
2 c Whipping cream

Scald half and half in top of double boiler set over simmering water.
Add chocolate. Reduce heat so water barely simmers and cook until
chocolate is melted, stirring occasionally. Remove from heat. Using
electric mixer, beat eggs in medium bowl to blend. Add sugar and beat
until dissolved. Slowly mix in chocolate mixture. Beat in cream.
Refrigerate until well chilled.
Process chocolate mixture in ice cream maker according to
manufacturer's instructions. Freeze in covered container at least 4
hours to mellow. If frozen solid, let ice cream soften slightly in
refrigerator before serving.
Makes 2 quarts.

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(7:08:58 pm) : Title: Chocolate Covered Cherry Cookies
Categories: Desserts, Cookies
Yield: 4 dozen

1 1/2 c All-purpose flour 1 c Sugar
1/2 c Unsweetened cocoa powder 1 Egg
1/4 ts Salt 2 ts Vanilla
1/2 ts Baking powder 1 c Semisweet choc chips (6 oz)
1/4 ts Baking soda 1/2 c Sweetened condensed milk
10 oz Jar maraschino cherries, 1/2 c Nuts (walnuts or pecans),
- pitted (48 cherries) - finely chopped
1/2 c Butter, softened

Preheat oven to 350 F.

Sift together flour, cocoa powder, salt, baking powder, and soda. Set
aside.

Drain cherries, reserving juice. Use cherry halves, if desired --
cookie will look less lumpy.

In a large mixing bowl beat butter with an electric mixer on medium
speed for 30 seconds. Add sugar and beat until fluffy. Add egg and
vanilla, and beat well. Gradually add dry ingredients and beat till
combined (mixture will be stiff and form a ball). With a wooden
spoon, mix in nuts.

Shape dough in 1-inch balls. Place about 2 inches apart on ungreased
cookie sheet. Press down center of each ball with thumb. For
frosting, in a small saucepan combine chocolate pieces and sweetened
condensed milk. Cook and stir over low heat till chocolate is melted.
Make sure chocolate doesn't scorch, you may want to use a
double-boiler instead. Stir in 4 - 6 teaspoons reserved cherry juice.

When assembling cookie, frosting acts like glue to hold cherry. Either
place cherry in cookie's indentation and spread 1 teaspoon frosting
over cherry, making sure cherry is covered; or place a teaspoon of
frosting in indentation and place cherry on top of frosting. If
frosting seems to thick, thin with some cherry juice.

Bake at 350 F about 10 minutes or till edges are firm. Remove and
cool completely on wire rack. Makes about 4 dozen cookies.

Adapted from Better Homes & Gardens: Recipes from Prizewinning Cooks
Submitted by Mary Pickard, Tampa, Florida ISBN 0-696-0166-2,
copyright 1987 Lynne Nishihara (lnishihara@huey.csun.edu)

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(7:09:50 pm) : CHOCOLATE CRINKLES

1/2 c. oil
4 squares unsweetened chocolate, melted
2 c. sugar
4 eggs
2 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/2 tsp. salt

Combine oil, melted chocolate, sugar, and vanilla. Blend well. Add
eggs, one at a time, beating well after each addition. Combine remaining
dry ingredients and add to chocolate mixture. Chill batter for several
hours. Form into balls, roll in powdered sugar. Bake 10-12 minutes at
350 on greased cookie sheet.

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(7:10:47 pm) :
OREO SANDWICH COOKIES

COOKIE WAFERS:

1 (18.25 oz) box Duncan Hines Dark Fudge Cake Mix
1/3 cup water
2 tablespoons shortening

CREME FILLING:

3 1/2 cups powdered sugar
1/2 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/2 cup shortening (no substitution)
3 tablespoons hot water

Preheat oven to 325F. Blend all ingredients; then knead with your
hands until it is pliable like dough. Form dough into 3/4 inch balls
and press flat, 1/2 inch apart on greased cookie sheets. Bottom of
a glass works nice for this. Bake 4 to 6 minutes or until cookies are
crunchy. I should think you could refrigerate the dough in cylinder
shaped rolls for a couple of hours and slice 1/8 inch thick, as well.
Let cookies cool on sheets.

Combine filling ingredients and mix well. Form into balls about 1/2 to
3/4 inch in diameter (this is a preference thing in the U.S. and part
of the great Oreo cookie debate!), again using your hands. Sandwich one
filling in the center of two cookies and carefully press down until
the filling spreads almost to the edge.

Makes 2 dozen cookies (4 dozen wafers)

**Here's the best part. You can make your own preference line of
Oreo Double Stuff (double up on the filling), or create Oreo Big
Stuff (bake extra large monster cookie wafers and use, oh say
triple filling!). Or they recommend Triple Stuf, or Quadruple
Stuf, Quintuple Stuf...and the author begs for somebody to slap
him quick. How about an Oreo torte! *Evil grin*

Enjoy.

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(7:11:42 pm) : CHOCOLATE MINT SUGAR COOKIE DROPS

2 1/2 c Flour -- Unbleached
1 1/2 ts Baking Powder
3/4 ts Salt
1 1/4 c Sugar -- Divided
3/4 c Vegetable Oil
2 Eggs -- Large
1 t Vanilla Extract
1 1/2 c Mint-Chocolate Chips -- *

* Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe.

In medium bowl, combine flour, baking powder and salt; set aside. In a
large bowl, combine 1 cup sugar and vegetable oil; mix well. Beat in eggs
and vanilla extract. Gradually beat in the flour mixture. Stir in
Mint-Chocolate chips. Shape into balls using rounded teaspoonfuls of
dough; roll in remaining 1/4 cup of sugar. Place on ungreased cookie
sheets. Bake at 350 degrees F. for 8 to 10 minutes. Cool completely on
wire racks.

- - - - - - - - - - - - - - - - - -

Stephanie Smith
bysen@aol.com

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(7:12:30 pm) : Chocolate Snow Cap Cookies

2 C. flour
2 tsp. baking powder
1/2 tsp. salt
1 2/3 C. sugar
1/2 C. butter
2 eggs
1/2 tsp. mint extract
2 squares bitter chocolate, melted
1/3 C. milk
1/2 C. powdered sugar

Sift first three dry ingredients; cream butter, sugar, eggs and
extract. Add chocolate. Add dry ingredients alternately with milk.
Divide dough in half. Cover tightly and chill for 2 hours. Shape in
1 inch balls and roll in powdered sugar. Bake at 350 for 12-15
minutes on greased cookie sheet.

These "crackle" during baking, so that the appearance is that of a
"cracked" surface with powdered sugar on the higher parts of the
surface.

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(7:13:34 pm) : Chocolate Bird Nests

2 1/2 cups chow mein noodles
2 cups coarsely crushed cornflakes cereal
3 cups (18 oz) semisweet chocolate chips
54 jelly beans in various colors

Line a large baking sheet with waxed paper. In a large bowl, with your
hands, toss together the noodles and cereal In a medium-size saucepan set
over low heat, melt the chocolate, stirring constantly until smooth. Pour
over the noodle mixture and toss gently with a mixing spoon until evenly
coated. For each nest, mound 2 tablespoonfuls of the cereal mixture on
the prepared baking sheet. With your fingers, make an indentation in each
mound, shaping the mixture into nests. Press three jelly beans in each
indentation. Set aside until firm, about 2 hours.

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(7:14:23 pm) : Rum Balls

1 cup finely chopped chocolate wafers
1 1/2 cups chopped almonds (save 1/2 cup to roll them in)
or any combination of crushed nuts
1 cup icing sugar
1 tbsp cocoa
2 tbsp light corn syrup
1/4 cup dark rum

Combine crumbs, icing sugar, 1 cup of nuts, cocoa, corn syrup and rum and
mix well. Shape into 1 inch balls. Roll in nuts or dip in chocolate,
sprinkles or whatever. Enjoy.

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(7:15:10 pm) : Chocolate-Tea Soft-Candy

Cream 5O g butter with 2 egg-yolks and 100 g icing sugar. Make a very
strong tea by using 3 heaped tb of tea plus 1 cup of boiling water. Let
the tea stand for 5-6 minutes and then pour through a sieve and add to the
former ingredients. Add ground peel of half an orange as well as 400 g
melt couverture. Line a rectangular dish with baking paper and pour the
mixture into it. Height of mixture should be 1 cm. Let it get stiff and
then cut it up into square cubes and finally roll them in chocolate-
powder.

Ingeborg.
then cut it up into square cubes and roll them in chocolate-powder.

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(7:16:07 pm) : I don't recall where this came from. It's a 4-day holiday
project, but the results are worth it.

Chocolate-dipped candied citrus peel

Halve and remove fruit from 3 grapefruits
3 oranges

Cut peel into uniform 1/2" strips. Pare off
white pith. Put in a saucepan with water enough to
cover. Boil 5 minutes, drain, and repeat. (This
debitters the peels.) Add 2 cups sugar. Cook
until peels are transparent and sugar is absorbed
(about 45 minutes), watching to avoid scorching.
Spread a cookie sheet with 2 1/2 cups sugar. Roll
the peels in sugar. Lay strips skin-side-up on a wire
rack. Put waxed paper over them. Let rest 2-3 days.

Melt in double boiler 3 oz semisweet chocolate

Dip ends of peels into chocolate. Let cool on rack.
Store in an airtight box with waxed paper between layers.

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(7:19:01 pm) : Here's a recipie someone gave me for a simple, delicious,
chocolate dessert:

1 sleeve saltines
2 sticks of butter
1/2 cup sugar
12 oz. semi-sweet chocolate chips

Preheat oven to 350 F.
Line jelly roll pan with foil. Arrange saltines evenly on foil in pan.

Melt butter and sugar together in a saucepan.
Pour butter and sugar mixture evenly over saltines.
Heat in oven for 8-10 mins. until brown and bubbly.
Remove from oven and distribute chips evenly over saltines.
Wait a minute until they start to melt, then spread the chocolate evenly
across saltines.
Refrigerate.

That's it! Very easy, very good!
Enjoy!

Lizz
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sara, ga (7:24:31 pm) : Coke Cake

Boil:
1 cup coke
1 cup butter
3 Tbsp. cocoa
When butter melts, add 1-1/2 cups mini marshmallows

Remove from heat and add:
2 beaten eggs
1/2 cup buttermilk
1 tsp. vanilla
1 tsp. soda
2 cups flour
2 cups sugar
Pour into greased and floured 9x12 inch pan -- Bake 350 degrees for 35 to 45
minutes.

Icing: spread icing over cake while the cake is still warm.
6 Tbsp. coke (the rest of the can)
1/2 cup butter
3 Tbsp. cocoa
1 box powdered sugar
pecans

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(7:25:50 pm) : Chocolate ganache

1 c. heavy cream*
1 T. butter
1 T. granulated sugar
12 oz. semi-sweet or bittersweet chocolate pieces

Bring the cream, butter and sugar to a boil over medium high heat. Add
the chocolate, remove from heat, and let stand for a few minutes. Stir
until all chocolate is melted and mixture is smooth (Depending on the
quality and size of the chocolate pieces, you may have to return the
mixture to a low heat to aid melting). Pour over cake and allow to set
at room temperature or in the refrigerator. Store in refrigerator.

*It is also possible to substitute evaporated milk for the cream, if you
want to reduce fat. I have done this, and it turns out quite well; just
not as rich. BTW, this is also great on flourless chocolate cake!

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(7:26:34 pm) : Jerri Lynn (7:25:49 pm) : Chocolate Strawberry
Delight

24 chocolate flavored graham crackers
1/2 cup melted butter
1/4 cup sugar
1 container 12 oz. cool whip
1 pkg. 3.9 oz. instant chocolate pudding
1 cup sour cream
1 pint stawberries hulled & sliced
Mix crackers, butter and sugar. Press into a
springform pan. Combine coolwhip, pudding,
and sour cream. Mix well, Layer 1/2 the
pudding mixture over cracker mixture, then
layer strawberris, then add remaining
pudding. Chill well and serve. This is really
light and delicous!!

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sara, ga (7:30:23 pm) : CHOCOLATE KENTUCKY PIE
1 c. sugar
1/2 c. flour
1 stick butter, melted
1 c. chocolate chips
1 c. chopped pecans
1 tsp. vanilla
2 eggs. slightly beaten
1 pie crust, deep dish
Mix sugar and flour together with a fork. Add melted butter and eggs, mis
well. Add pecans, chocolate chips, and vanilla. Pour into pie shell. Bake at
325 degrees for 40 to 45 minutes.

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(7:31:24 pm) : Newsgroups: rec.food.recipes
From: marcia@netcom.com (Marcia)
Subject: Incredibly Simple Chocolate Mousse
Message-ID: marciaCA70KF.B26@netcom.com
Organization: The Dolphin Conspiracy, Phase II
Date: Thu, 15 Jul 1993 06:26:39 GMT

I got this recipe from a cooking show some 8 years or so ago. I don't
remember the title of the show, but the mousse is THE easiest I've ever
seen.

6 oz. semisweet chocolate chips
1/4 c boiling water
1 egg
1/2 c heavy cream
1/2 t vanilla extract (or liqueur like Kahlua, etc.)

Add chocolate chips and boiling water to blender; whir at high speed for
15 seconds. Add rest of ingredients; blend until well mixes. Pour into
glasses; chill in refrigerator until firm. Serves 2-4, but it's almost too
much for two because it is VERY rich.

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(7:32:37 pm) : Never-Miss Chocolate Souffle

This souffl=E9 will not fall. It can stand 30 minutes if not removed from
the oven; just turn down the heat and leave the oven door open.

2 quart casserole
1 square bitter chocolate
2 heaping tablespoons cocoa
1 tablespoon flour or cornstarch
1 cup sugar
4 eggs, separated
1 1/2 cups milk
2 Tablespoons butter
1 Tablespoon vanilla

Preheat oven to 325 degrees.

Combine chocolate, cocoa, flour or cornstarch, and sugar. Blend into
well-beaten yolks. Mix in milk and butter and cook in a double boiler over
boiling water until thick, stirring constantly. Add vanilla and beat as it
cools.

When cool, beat egg whites until stiff and fold into mixture, pour into
casserole, and set in pan of warm water. Bake in oven for 1 hour - or
until knife inserted in center comes out clean. Serve at once with
sweetened whipped cream, plain cream, or chocolate sauce.

Serves 6.

Saddlebreds are Forever

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sara, ga (7:33:54 pm) :
FUDGE BROWNIE PIE
1 (9-inch) unbaked pastry shell
1 c. semi-sweet chocolate chips
1/4 c. butter or margarine
1 (14 oz.) can Eagle Brand sweetened
condensed milk
1/2 c. all-purpose biscuit baking mix
2 eggs
1 tsp. vanilla extract
1 c. nuts, chopped
Heat oven to 375 degrees. Bake pastry shell 10 minutes; remove from oven.
Reduce oven temperature to 325 degrees. In saucepan, over very low heat,
melt chips with butter. In large mixer bowl, beat chocolate mixture with
remaining ingredients (except nuts) until smooth. Stir in nuts; pour into
prepared pastry shell. Bake 35 to 45 minutes, or until center is set. Cool.
Serve warm or at room temperature with ice cream, if desired.

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(7:34:05 pm) : Here a very simple but very good recipe:

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Irma's monk in a nightshirt
Categories: Desserts
Servings: 6

2 oz Whole hazelnuts (1), roasted
-- and chopped
4 oz Caster sugar
4 oz Butter
5 Eggs, separated
4 oz Chocolate, grated (use the
-- best-quality chocolate
-- you can find !!)
4 oz Whole hazelnuts (2), roasted
-- ground finely but still
-- crunchy

MMMMM----------------------------DECORATION---------------------------------
1/3 qt Double cream, lightly
-- whipped

Butter a bowl and line with the roasted and chopped nuts (1).

Mix caster sugar and butter, add egg yolks slowly. Add grated chocolate
and ground nuts (2).

Beat egg whites until stiff and gently fold into mixture.

Turn into the lined bowl. Cover with a double layer of greaseproof paper
with a folded pleat down the centre and tie firmly with string. A double
strip of kitchen foil laid under the bowl and projecting up the sides will
make lifting it out easier.

Place bowl in a large saucepan 3/4 full of water and steam for 2 hours.

Carefully turn out on to a serving plate.

Just before serving, pour over some of the lightly whipped cream. Serve
the remaining cream separately.

From: Felicity & Roald Dahl, Memories with food at Gipsy House,
Viking/Penguin 1991, ISBN 0-670-83462-9

MMMMM

Who is Irma ?

R.Dahl: "(...) Irma turned up at Ettal in Bavaria in 1947, a 'displaced
person' from Sudetenland. She was well used to being one, as first the
Germans and then the Russians had displaced her - all 4 feet 10 inches
of her. She proved a natural cook, always ready to try out a new recipe.
In 1960 she came with me to England, where she took over not only the
house but also the garden, and really prefers diffing, chopping wood and
hedge-clipping to the kitchen. (...)"

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(7:35:03 pm) : GRANO'S ULTIMATE FLAN

Shortbread crust ingredients:
1 cup butter
1/2 cup sugar
2 cups pastry flour
2 tablespoon cold water

Filling ingredients:
2 packages (170 g each) white chocolate
1/4 cup butter
1/2 cup whipping cream
1-1/2 cups fresh raspberries
chopped pistachio nuts for garnish

Crust preparation

With an electric mixer (or in a food processor), cream together butter and
sugar. Add flour and continue to mix until smoothly combined. Add water
and mix so that the dough gathers together. Chill in the refrigerator for
at least 30 minutes.

Roll the dough out thinly and evenly between two sheets of waxed paper,
and place in a flan pan or pie plate. Cover the dough with a sheet of foil
and weigh this down with dry beans or pastry weights. Bake in a 400-degree
oven for 10 minutes; remove the foil and weights and bake for another 5
minutes until the pastry is lightly browned.

Filling preparation

In a double boiler, melt the white chocolate and butter. Add cream, mix
well, remove from heat and allow it to cool down a little. Arrange the
raspberries on the bottom of the pastry shell, and carefully spoon the
white chocolate over them to cover. Sprinkle with chopped pistachio nuts
and refrigerate for at least 2 hours before serving in flan wedges. (or
freeze and cut into bite-sized squares if you're preparing an assortment
of squares and desserts for a larger gathering).

----------------------------------------------------------------------------
(7:36:43 pm) : Chocolate-Amaretto Cheesecake

4 8oz pkgs fat-free cream
-cheese
2/3 c Unsweetened cocoa
3 tb Amaretto
1/2 c Egg substitute
2 tb Sliced almonds
1/2 c Teddy bear shaped chocolate
-graham cookie crumbs,
-divided
2 c Sugar
2/3 c All-purpose flour
2 tb Vanilla extract
Reduced calorie whipped
-cream

Sprinkle 1/4 cup crumbs on bottom of a 9-inch springform pan coated
with cooking spray. Set remaining 1/4 cup crumbs aside.

Position knife blade in food processor bowl; add cream cheese and
next 5 ingredients. Process until smooth. Add egg substitute, and
process just until blended. Pour mixture into pan. Bake at 300
degrees for 45 minutes to 50 minutes, or until center is almost set.
Sprinkle with 1/4 cup remaining crumbs. Lett cool completely on a
wire rack. Cover and refrigerate 8 hours. Top each slice with a small
amount of reduced-calorie whipped cream and sprinkle with slivered
almonds.

Nutrition Info: 226 calories; 2.1 grams fat; 10 mg cholesterol; 37.8
grams carbohydrates

----------------------------------------------------------------------------
(7:37:25 pm) : Title: Chocolate Mint Cheesecake
Categories: Cakes, Cheese
Yield: 1 cake

1 3/4 c Chocolate wafer crumbs
1/4 c Butter, melted
3 pk Cream cheese, softened
-[3x250g]
3/4 c Sugar
3 Eggs
1/3 c Creme de menthe liqueur
-or 3/4 ts mint extract
-with green food colour
3 White chocolate squares,
-melted
1 Frosted mint chocolate bar

Crust:

Combine chocolate wafer crumbs with melted butter. Press into bottom
and 2 inches up sides of a 9-inch springform pan.

Filling:

Heat oven to 325F 160C. Beat cream cheese and sugar until very smooth.
Beat in eggs, one at a time, just until blended. Beat in liqueur and
melted white chocolate. Pour over prepared crust and bake for 50 minutes
or until centre is just set. Remove from oven and run knife around sides
of pan to loosen. Cool at room temperature. Chill overnight.

Garnish:

Make curls by running a vegetable peeler along narrow edge of a frosted
mint chocolate bar. Decorate cake.

Source: Philadelphia Cream Cheese ad - Canadian Living magazine Feb 95

[-=PAM=-] PA_Meadows@msn.com

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(7:38:14 pm) : Chewy Chocolate Rice Krispie Treats

Ingredients
3 tablespoons margarine
2 tablespoons unsweetened cocoa powder
1 package (10 oz., about 40) regular
marshmallows or 4 cups miniature
marshmallows
1 teaspoon chocolate flavoring
6 cups Rice Krispies cereal
1/2 cup raisins
Vegetable cooking spray

Directions
1. Melt margarine in large saucepan over low heat. Add cocoa powder and
marshmallows and stir until completely melted. Remove from heat. Stir in
chocolate flavoring.

2. Add Rice Krispies cereal and raisins. Stir until well coated.

3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x
2-inch pan coated with cooking spray. Cut into squares when cool.

Microwave Directions: Microwave margarine, cocoa powder and marshmallows at
HIGH 2 minutes in microwave-safe mixing bowl. Stir to combine.
Microwave at HIGH 1 minute longer. Stir in chocolate flavoring, mixing until
smooth. Add cereal and raisins.
Stir until well coated. Press into pan as directed in step 3.

Variations:
1/2 cup dried tart cherries or dried cranberries may be used in place of
raisins.

Yield: 24 squares, 2-inches square
Prep Time: 15 min.
Range Time: 5 min.
Microwave Time: 3 min.

Nutrition (low fat)
Facts: Serving Size 2 squares (46 grams) Calories 180 -
Fat cal 25

% Daily Value: Total fat 5% (3g) - Sat fat 3% (0.5g) - Cholest 1% (5mg) -
Sodium 7% (170mg) - Total carb 12% (35g) - Fiber 4% (1g) - Sugars 25g -
Protein 2g - Vitamin A 10% - Vitamin C 10% - Calcium 0% - Iron 6%
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END OF FILE - Part 2 (of 4)

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