Recipe: 44 Chocolate Recipes.3/4

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TALK TKL - 01-22-98 - Part 3 (of 4)
Chocolate Recipes

sara, ga (7:40:00 pm) :
THREE CHOCOLATE CAKE
1 pkg. Duncan Hines Devil's Food cake
mix
1 pkg. instant chocolate pudding mix
1 c. sour cream
4 eggs
1/2 c. vegetable oil
1/2 c. warm water
1 pkg. (12 oz.) chocolate chips,
semi-sweet
In a mixing bowl add all ingredients except chips. Mix for about 2 minutes.
Add 1 1/2 cups chocolate chips and mix. Place in a 9 inch bundt pan. Spray
Pam to grease pan. Bake at 350 degrees for 50 minutes.
DEATH BY CHOCOLATE
4 eggs
1 c. sour cream
1/2 c. water
1/2 c. oil
1 chocolate cake mix
1 (3 1/2 oz.) box instant chocolate
pudding
1 (12 oz.) pkg. chocolate chips
Confectioners' sugar
In large bowl, beat eggs, sour cream, water and oil together until mixed.
Add cake mix and dry pudding. Stir in chocolate chips. Pour mixture into a
well buttered and floured Bundt pan. Bake at 350 degrees for 60 minutes.
Cool. Sift confectioners' sugar on top. Makes 12 to 16 servings.
CHOCOLATE LOVERS CAKE
1 pkg. chocolate cake mix
1 (4 1/2 oz.) instant chocolate
pudding
1/2 c. warm water
1/2 c. oil
1 c. sour cream
1 (12 oz.) pkg. chocolate chips
4 eggs
Combine all ingredients with a spoon until smooth. Bake in a greased and
floured Bundt pan for 1 hour at 350 degrees. Turn out after 5 minutes and
dust with powdered sugar.
EASY FABULOUS CHOCOLATE CAKE
1 box chocolate cake mix
1 box instant chocolate pudding
4 eggs
3/4 c. water
1/4 c. oil
1 c. sour cream
12 oz. mini chocolate chips
Mix together. Grease and flour Bundt pan. Bake at 375 degrees for 30-45
minutes. Cool completely. Cover with powdered sugar.
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sara, ga (7:40:59 pm) : CHOCOHOLIC
--CRUST:--
1 3/4 c. flour
1/3 c. cocoa
1/4 c. sugar
1/4 c. shortening
1/2 c. butter or margarine
1/3 c. to 1/2 c. ice water
--FILLING:--1
2 oz. bittersweet chocolate or
semi-sweet chocolate chips
2/3 c. sugar
1 tbsp. chocolate or coffee liquer
1 tsp. instant coffee powder
2 tbsp. milk
2 eggs
1 c. coarsely chopped walnuts
This is probably my most requested recipe. If you're a chocoholic like I am,
you're going to love it. In a mixing bowl, combine first 3 ingredients.
Using a pastry blender or 2 knives, cut shortening and butter into flour
mixture until it resembles coarse meal. Add water slowly, mixing with a
fork. Add only enough water to gather dough into a ball. Wrap in plastic
wrap and chill. This dough is stickier than ordinary pie pastry. Roll out
between 2 pieces of waxed paper. Line an 11-inch false bottom flan (quiche)
pan with pastry. In top of double boiler or in a heavy saucepan, melt
chocolate. Stir in remaining ingredients except nuts. Pour into prepared
pastry. Sprinkle with nuts. Bake in preheated 375 degree oven for 30-35
minutes until set in center. Filling will puff up slightly and crack. Cool
on wire rack. Remove sides of pan. Cut into 12 or 16 pie-shaped slices. It's
very rich, so a small slice is sufficient. Makes 12 to 16 servings.
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sara, ga (7:42:07 pm) : CHOCOLATE ECLAIR DESSERT
2 pkg. French vanilla instant pudding
mix
3 c. cool milk
1 (9 oz.) Cool Whip--CHOCOLATE TOPPING:--2 tbsp. corn syrup
3 tbsp. margarine
1 tsp. vanilla
1 1/2 c. 10 X sugar
3 tbsp. milk
2 squares chocolate or 6 tbsp. cocoa
Line a 9 x 13 dish with graham cracker squares. Spread 1/2 pudding mixture
over graham crackers. Top with another layer of graham crackers and cover
with rest of pudding, ending with another layer of graham crackers. Melt
margarine and chocolate or cocoa. Add other ingredients and beat. Spread
over top layer of graham crackers.
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Jerri Lynn,Ok. (7:43:28 pm) : Killer Brownies
1 cup butter
2 cups white sugar
1 cup light brown sugar
2/3 cup dark karo
6 eggs
6 ounces unsweetened chocolate
2 cups flour
2 cup nuts
butter the bottom and side of 9 x 13 " pan. Mix butter, sugar, and syrup.
Stir in the eggs. Melt chocolate add to mixture. add flour and stir until
smooth. add nuts mix again. Turn into prepared pan bake at 350 degrees for
about 40 minutes. cool and cut into bars.
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sara, ga (7:44:23 pm) :
GLAZED CHOCOLATE LOAF
1 pkg. Duncan Hines Swiss chocolate
cake mix
1 c. quick oatmeal
1 1/4 c. water
3 eggs
1/2 c. Crisco oil--GLAZE:--1 c. powdered sugar
1 tbsp. milk
1/2 tsp. vanilla
Grease two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Combine dry ingredients.
Add water, eggs and oil; blend. Then beat for 2 minutes at medium speed.
Divide batter in 2 pans. Bake at 350 degrees for 35 to 40 minutes until
inserted toothpick comes clean. Cool 10 minutes in pan, remove and cool on
racks. Mix and spread.
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sara, ga (7:45:52 pm) :
WHOOPIE PIE
1 1/2 c. shortening
3 c. sugar
3 eggs
1 1/2 c. sour milk
3 tsp. vanilla
1 1/2 c. cocoa
1/3 tsp. salt
3 tsp. soda
1 1/2 c. hot water
FILLING:
3 egg whites, beaten stiff
3 tsp. vanilla
6 tsp. milk
4-6 c. powdered sugar
1 1/2 c. shortening
Spoon cookie batter on greased cookie sheets. Bake 5 minutes at 400 degrees.
After cookies have cooled completely put generous amount of frosting between
2 cookies.
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sara, ga (7:55:47 pm) : HERSHEY'S CHOCOLATE POUND CAKE
1 can Hershey's syrup
1 lb. Hershey's chocolate candy (16
oz.)
1 c. buttermilk
2 1/2 c. plain flour
2 tsp. vanilla
1/2 tsp. baking soda
4 eggs
2 sticks butter or margarine
2 c. sugar
Melt chocolate over low heat with syrup; cool and add vanilla. Cream sugar
and butter. Add eggs, one at a time. Add chocolate mixture to butter. Add
flour and soda alternately with buttermilk. Grease and flour 3 loaf pans or
1 bundt and 1 loaf pan or 1 large sheet pan. Bake at 300 to 350 degrees for
approximately 1 hour. Check with toothpick or finger press after 45 minutes.
Cool before taking from pans.
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sara, ga (7:56:23 pm) : CHOCOLATE POUND CAKE
1/2 c. shortening
1 c. margarine, softened
3 c. sugar
5 eggs
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. cocoa
1 1/4 c. milk
1 tsp. vanilla extract
Creamy chocolate glaze
Chopped pecans--CHOCOLATE GLAZE:--2 1/4 c. powdered sugar, sifted
3 tbsp. cocoa
1/4 c. margarine, softened
3 to 4 tbsp. milk
Pecans
Cream shortening and margarine; gradually add sugar, beating until light and
fluffy. Add eggs, one at a time, beating well after each addition. Combine
flour, baking powder, salt and cocoa. (I like to add a little milk to the
cocoa and make it a liquid first. Add the rest of the milk alternately with
the flour mixture. Stir in vanilla. Pour into greased and floured 10 inch
tube pan. Bake at 350 degrees for 1 1/2 hours. Beat. Pour over warm cake.
NO FAIL CHOCOLATE POUND CAKE
1/2 lb. butter or margarine
1/2 c. shortening
3 c. sugar
3 c. cake flour, sifted
5 lg. or 6 sm. eggs
1/4 tsp. baking powder
1/2 c. cocoa
1 1/2 tsp. vanilla flavoring
1 1/4 c. sweet milk
Cream butter, shortening and sugar. Sift dry ingredients together. Add dry
ingredients and milk alternately about 1/3 at a time, beating constantly.
Add eggs, one at a time. Add vanilla. Pour batter into greased and floured
tube pan and bake 1 1/2 hours at 300 degrees.
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sara, ga (7:56:58 pm) : CHOCOLATE RASPBERRY POUND CAKE
12 oz. semi-sweet chocolate chips
1 c. sour cream
2 tsp. raspberry, cherry, or mandarin
orange liqueur (optional)
1 tsp. vanilla extract
1 (16 oz.) frozen pound cake, not
thawed
1 c. seedless red raspberry jam
Put chocolate and sour cream in saucepan. Stir over low heat until chocolate
melts. Remove from heat and stir in liqueur and vanilla. Let cool about 10
minutes to a spreadable consistency. Meanwhile, with a long serrated knife,
cut frozen cake into 4 even layers. Generously spread each layer with jam,
stacking layers evenly on top of one another. Place cake on serving platter.
Using a metal spatula, frost cake. Refrigerate at least 1 hour or until
frosting is cool and firm. Makes 10 servings.
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sara, ga (8:06:46 pm) : MEXICAN CHOCOLATE
3 oz. unsweetened chocolate
1/2 c. sugar
2 tbsp. instant coffee
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 1/2 c. water
4 c. milk
Whipped cream
In large saucepan, heat chocolate, sugar, coffee, spices, salt and water
over low heat, stirring until mixture is smooth. Heat to boiling; reduce
heat and simmer 4 minutes, stirring constantly. Stir in milk; heat. Beat
with rotary beater until foamy. Top with whipped cream. 8 servings (about
2/3 cup each).
CAFE MEXICANO
12 c. strong coffee
3 oz. chocolate syrup
1/4 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 c. coffee liqueur
Whipped cream
Cinnamon
To the hot coffee, add syrup, sugar, cinnamon and nutmeg, stirring to
dissolve. Add the liqueur. If not serving immediately, stir occasionally.
Serve topped with whipped cream and a dusting of cinnamon. Serves 12.
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sara, ga (8:07:53 pm) : yes, these have chocolate in them!
THE TRIPLE N RANCH CHILI
2 lbs. cooked venison, ground
2 c. venison broth or water
2 med. onions, finely chopped
1 (15 oz.) can tomato sauce
1 tsp. allspice
1 tsp. ground coriander
1 to 2 bay leaves
1/2 tsp. crushed red pepper
1 tsp. ground cumin
4 cloves garlic, minced
2 tbsp. red vinegar (apple)
2 tbsp. chili powder
1 tsp. salt
1/2 oz. unsweetened baking chocolate
1 tsp. cinnamon
In a large pot, brown venison, then broth. Stir and boil slowly for 30
minutes. Add all other ingredients. Stir to blend, bringing mixture to boil.
Reduce heat and simmer for 3 hours, uncovered. May cover last hour. Remove
bay leaves. Serve with side dishes of sour cream and chutney.
COLLEEN'S CHILI
2 lbs. hamburger
2 tsp. salt
2 tsp. sugar
2/3 tsp. marjoram
2/3 tsp. cumin
2/3 tsp. white pepper
2/3 tsp. red pepper
3 tbsp. chili powder
2 tbsp. paprika
2 (1 oz.) sqs. baking chocolate
Water
Brown meat. Drain off fat. Add spices. Add water (more than covers). Cook on
low for approximately 4 hours. I double spices for a "hot" chili. Best when
eaten the next day.
CINCINNATI CHILI
2 lbs. ground beef
2 c. chopped onion
3 cloves minced garlic
1 (15 oz.) can tomato sauce
1 c. beef broth or bouillon
2 tbsp. chili powder
2 tbsp. semi sweet chocolate chips
2 tbsp. vinegar
2 tbsp. honey
1 tbsp. pumpkin pie spice
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
16 oz. fettucine, broken into 4"
lengths
2 (15 1/2 oz.) cans kidney beans
4 c. shredded American cheese (1 lb.)
In Dutch oven, cook beef, 1 cup of the onion, and garlic until beef is brown
and onion tender. Drain fat. Stir in remaining ingredients except fettucine,
beans and cheese. Bring to boiling, reduce heat. Cover, simmer over low heat
1 hour. Skim off fat. Cook fettucine; drain. Keep warm. In saucepan, heat
kidney beans; drain. Keep warm. To serve, divide fettucine among 8 plates.
Make indentation in centers. Top with meat sauce, beans, remaining onion and
cheese. Makes 8 main dish servings. 1st Grade, Mrs. Vandy
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Margaret. MA (8:09:25 pm) :
Chocolate Mousse (France)
6 oz. semisweet chocolate
5 Tbs. boiling water
4 eggs, separated
2 Tbs. dark rum
1. Melt the chocolate over a pan of hot water. Stir in the boiling water and
rum. Cool a few minutes, then stir in the egg yolks.
2. Beat the egg whites until stiff and fold into the chocolate mixture. Pour
into individual serving bowls and chill thoroughly before serving.
From: Memorex Library, International Recipes
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sara, ga (8:16:32 pm) : CHOCOLATE BREAD PUDDING
2 c. milk
3 oz. unsweetened chocolate, chopped
3 c. fresh coarse white bread crumbs
4 lg. eggs
3/4 c. sugar
1/4 c. (1/2 stick) unsalted butter,
melted
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 c. whipping cream
1/4 c. Kahlua or other coffee liqueur
Preheat oven to 325 degrees. Butter 10 cup souffle dish. Scald milk in heavy
medium saucepan. Reduce heat to low. Add chocolate and stir until melted.
Place bread crumbs in large bowl; pour chocolate mixture over. Whisk eggs,
sugar, butter, vanilla, cinnamon and salt in medium bowl. Whisk in cream and
kahlua. Pour over bread crumb mixture and stir to combine. Transfer to
prepare souffle dish. Bake until pudding puffs up and center is almost set,
about 1 hour. Serve warm.
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sara, ga (8:17:00 pm) : CHOCOLATE COATED PINEAPPLE
6 slices candied pineapple
5 sqs. semi-sweet chocolate
Cut each pineapple slice into quarters. Melt chocolate in top of small
double boiler over hot, not boiling, water. Spear pineapple with 2 tined
fork. Dip in chocolate to coat. Set on wax paper. Let harden. Makes 2 dozen.
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sara, ga (8:17:46 pm) : TIPSIES
6 oz. pkg. semi sweet chocolate chips
3 tbsp. light corn syrup
1/4 c. bourbon
1/4 tsp. water
2 1/2 c. crushed vanilla wafers
1/2 c. powdered sugar
1 c. finely chopped walnuts
Melt chocolate chips and corn syrup in top of double boiler. Add all the
rest of the ingredients. Mix well. Let stand 30 minutes. Form into small
balls (one inch). Roll in powdered sugar. Let ripen in covered container at
least 3 to 5 days.
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sara, ga (8:27:58 pm) : CHOCOLATE ITALIAN CREAM CAKE
1/2 c. butter
1/2 c. shortening
2 c. sugar
5 eggs, separated
2 c. flour
1/4 c. cocoa
1 c. buttermilk
1 tsp. soda
1 tsp. vanilla
1 c. coconut
1/2 - 1 c. chopped pecans
ICING:
8 oz. cream cheese
1 lb. powdered sugar
1/4 c. cocoa
1 stick butter
1 tsp. vanilla
1/2 - 1 c. chopped nuts
Cream butter, shortening and sugar. Add egg yolks, one at a time, beating
after each addition. Put soda in buttermilk and add alternately with flour
and cocoa, beginning and ending with dry ingredients. Add coconut, vanilla
and nuts. Fold in stiffly beaten egg whites. Bake in 2 greased and floured
layer pans at 350 degrees for 35 to 40 minutes. Cream butter and cream
cheese. Sift sugar and cocoa together and beat in a little at a time. Spread
on cooled cake and sprinkle with pecans.
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sara, ga (8:29:11 pm) : LINZER TORTE
1 1/4 c. flour
1 tbsp. cocoa
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. grated lemon rind
Sm. jar raspberry or apricot jam
1 tsp. salt
1 c. unsalted butter
1 c. sugar
2 eggs
1 c. ground almonds
In a bowl, mix flour, cocoa, cinnamon, cloves, and salt together, sifting 3
times. Add sugar, butter, eggs, and lemon rind; beat mixture well until
light and fluffy. Grease a 9 x 9 x 3 inch cake pan and line with wax paper.
Pour cake batter into pan and cook in preheated 400 degree oven for 10
minutes. Remove from oven and spread jam evenly over top. Sprinkle with
almonds. Bake for another 45 to 50 minutes.
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sara, ga (8:30:19 pm) : DOUBLE DUTCH PIZZA COOKIE
3/4 c. butter
1 c. sugar
1 egg
1 tsp. vanilla
1 1/2 c. flour
1/4 c. cocoa
1/2 tsp. soda
1/4 tsp. salt
3/4 c. M&M's
1/4 c. miniature marshmallows
1/2 c. nuts
1/4 c. coconut
Cream butter and sugar; beat in egg and vanilla. Combine and add to creamed
mixture, flour, cocoa, soda, salt. Fold in 1/2 cup M&M's and 1/2 cup nuts to
cookie batter. Lightly grease 12-13 inch pizza pan. Line with foil. Spread
dough to 1/2 inch of edge. Sprinkle remaining candy and nuts. Sprinkle
coconut and marshmallows over dough. Bake at 350 degrees for 18-20 minutes
until edges are set. DON'T OVER BAKE. Cool 10 minutes in pan. Remove cookie
with liner to rack, cool thoroughly. Cut into 12 large wedges.
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Betsy at TKL (8:30:31 pm) :
Title: Rocky Road Pie
Categories: Pies, Desserts
Yield: 6 servings
1/3 c Semi-sweet chocolate chips
1 1/2 c Half and half or light cream
1/3 c Chopped nuts
1 Graham cracker pie crust
1 pk 4 serving chocolate pudding
1/3 c Miniature marshmallows
3 1/2 c (8 oz.) whipped topping
Pour half and half into large bowl. Add pie filling mix. Beat with
wire whisk until well blended,about 1 minute. Let stand 5 minutes.
Fold in whipped topping,chocolate chips,marshmallows and nuts. Spoon
into pie crust. Freeze until firm,about 6 hours or overnight. Remove
from freezer and let stand 10 minutes to soften before serving. Store
leftover pie in freezer.
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sara, ga (8:30:53 pm) : SWISS CHOCOLATE-CREAM CHEESE CAKE
3 c. flour
2 c. sugar
2 tsp. baking soda
1 tsp. salt
1/2 c. cocoa
2 c. water
1 c. oil
2 tsp. vinegar
1 tbsp. vanilla
16 oz. chocolate chips8 oz. cream cheese
1 egg
2/3 c. sugar
Pinch of salt
Mix first 10 ingredients and pour into greased and floured sheet cake pan.
Mix last 4 ingredients - spoon it over the cake batter and swirl it around
with a knife. Dark, rich and tasty.
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sara, ga (8:31:29 pm) : ITALIAN CHOCOLATE PEPPER COOKIES
4 c. flour
1 tsp. nutmeg
1/2 tsp. cloves
1 tsp. black pepper
1 c. cocoa
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 c. sugar
1 c. shortening
1 pt. milk (2 c.)
Mix all dry ingredients in large bowl or pan. Make hole in center, add
shortening and milk. Mix by hand. It will be very sticky. Roll or spoon into
small balls, size of walnuts. Bake at 350 to 375 degrees for 10 to 12
minutes. When cooled dip in chocolate or white frosting.
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sara, ga (8:34:53 pm) : TEXAS DELIGHT OR FOUR LAYERED DESSERT
1 stick oleo
1 c. flour
1 1/2 c. chopped pecans
8 oz. pkg. cream cheese (soft)
3 c. milk
Large Cool Whip
2 pkgs. instant chocolate pudding and
pie filling
1 c. powdered sugar
First layer: melt oleo. Add flour and 1 cup pecans. Press in bottom of pan 9
x 13. Bake at 375 degrees for 15 minutes. Second layer: Cream together cream
cheese, powdered sugar, 1 cup Cool Whip. Mix well. Spread over first layer.
Third layer: Mix 2 packages pudding. Mix with milk. Blend 2 minutes and
spread over second layer. Fourth Layer: spread rest of Cool Whip on top.
Sprinkle with pecans and chill several hours.
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sara, ga (8:35:15 pm) : DRAMATIC CHOCOLATE DESSERT
1 pkg. devils food cake mix
1 lg. Cool Whip
4 Heath bars, frozen
3/4 c. Kahlua
2 pkg. instant chocolate pudding
Bake cake as directed on package. Crumble into small pieces in a bowl. Pour
in the Kahlua. Put pudding in another bowl and prepare per directions. Chop
candy bars. In glass bowl alternate layers of cake, pudding, candy and
whipped toppings. Reserve some candy for the top.
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Betsy at TKL (8:35:46 pm) :
Title: The 10 Minute German Sweet Chocolate Cream Pie
Categories: Pies, Desserts
Yield: 1 servings
1 pk BAKER'S (R) GERMAN'S
Sweet chocolate
1/3 c Milk
2 tb Sugar (opt)
1 pk (3 oz) cream cheese, soft.
1 Container COOL WHIP (R)
Topping, thawed
1 Graham cracker pie crust
1. Heat chocolate and 2 tablespoons of the milk over low heat,
stirring until melted. Beat sugar into cream cheese; add remaining
milk and chocolate mixture, beat until smooth. 2. Fold COOL WHIP (R)
topping into chocolate mixture and blend until smooth. 3. Spoon
mixture into crust. Freeze about 4 hours. Garnish with chocolate
curls if desired.
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sara, ga (8:36:31 pm) : EVELYNS DESSERT
1 c. flour
1 stick marg.
1/2 c. chopped nuts
1 lb. conf. sugar
3 c. milk
1 (8 oz.) pkg. cream cheese
9 oz. Cool Whip
2 sm. pkg. instant chocolate pudding
Mix together flour, margarine and chopped nuts. Spread on bottom of a 13 x 9
pan. Bake at 300 degrees for 25 minutes. Cool. Beat together sugar and cream
cheese. Fold in 1/2 Cool Whip. Spread over first layer in pan. Beat pudding
with milk; let stand for a few minutes and then spread it in pan over second
layer. Spread remaining Cool Whip and sprinkle a few chopped nuts over the
top. Refrigerate.
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sara, ga (8:37:06 pm) : here are a couple for the crockpot:
CROCK POT CANDY
2 lbs. white almond bark
4 oz. bar German chocolate
12 oz. pkg. semi-sweet chocolate chips
24 oz. jar dry roasted peanuts
Put all ingredients in crock pot; cook 1 hour on high. Do not stir. Turn
crock pot to low and stir every 15 minutes for 1 hour. Drop on waxed paper
and cool. Store in tin.
CHOCOLATE PEANUT BUTTER CAKE - CROCKPOT
2 c. chocolate cake mix
1/2 c. water
1/3 c. creamy peanut butter
1/2 c. chopped nuts
Combine all ingredients in bowl mixing well. Beat about 2 minutes. Pour
batter into greased and floured 2 pound coffee can. Place can in crockpot.
Cover top of can with 8 paper towels. Cover crockpot and bake on high 2 to 3
hours.
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Michele (8:37:45 pm) : Chocolate chip cookies
3/4 c. butter
1/3 c. sugar
1/3 c. brown sugar
1/2 tbsp. vanilla
1/4 c. egg substitute
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 small pkg vanilla pudding
1 pkg. chocolate chips.
Mix together butter, sugars, vanilla and egg. Add flour, soda, salt and
pudding. Add chocolate chips. Pour into 8X12 pan sprayed with cooking spray.
Cook at 350 for about 20 minutes or until the center looks done. **Wonderful
heated alittle in the microwave and topped with chocolate sauce and some ice
cream. Can also be made with chocolate/fudge pudding and peanut butter
chips.
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Betsy at TKL (8:40:51 pm) :
Another for the crockpot:
Title: Chocolate Dessert Fondue
Categories: Desserts
Yield: 12 servings
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.
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Betsy at TKL (8:42:05 pm) :
Title: Easter Eggs Candies
Categories: Candies
Yield: 5 servings
-Jo Ferry cmsj69b
1 lb Confectioners sugar
2 tb Water
1 tb Light corn syrup
1 tb Butter; softened
1 ts Vanilla
1/4 ts Salt
1/4 ts Almond extract
1 pn Cream of tartar
1 1/3 c Flaked coconut
MMMMM---------------------CHOCOLATE COATING--------------------------
8 Squares semi-sweet chocolate
Combine sugar, water, corn syrup, butter and vanilla. Add the salt,
almond extract and cream of tartar. This mixture will be crumbly. Add
the coconut. Shape into eggs (whatever size you want). Melt the
chocolate in a double boiler over low heat. Cool alittle and then
frost the eggs.
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sara, ga (8:46:04 pm) :
EGGNOG FUDGE
2 c. sugar
1 c. eggnog
1 tbsp. light corn syrup
2 tbsp. butter or oleo
1 tsp. vanilla
1/2 c. chopped walnuts
2 tbsp. semi-sweet chocolate pieces
2 tsp. butter or margarine
Butter sides of heavy 3 quart saucepan. In prepared pan, mix sugar, eggnog
and corn syrup. Cook over medium heat, stirring constantly, until sugar
dissolves and mixture boils. Cook to soft ball stage (238 degrees), stirring
only as necessary. Immediately remove from heat and cool to lukewarm (110
degrees) without stirring. Add 2 tablespoons butter and vanilla. Beat
vigorously until fudge becomes very thick and starts to lose gloss. Quickly
stir in nuts. Spread in buttered 8 x 4 x 2 inch pan. In glass 1 cup measure,
mix chocolate and rest of butter. Set cup in saucepan filled with 1 inch of
water. Heat until melted. Drizzle over top of fudge. Score and set. Cut when
firm. Makes 1 pound of fudge.
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sara, ga (8:49:37 pm) : WAFFLE IRON COOKIES
2 sqs. baking chocolate
1/2 c. margarine
2 eggs
3/4 c. sugar
1 c. flour
1 tbsp. vanilla
Melt chocolate and margarine; cool. Mix eggs, sugar, flour, and vanilla; add
chocolate. Drop on waffle iron and bake 1 minute. Frost with powdered sugar
frosting.
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sara, ga (8:50:55 pm) : CHOCOLATE JELLY ROLL
1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
4 egg yolks
1/2 tsp. vanilla
1/3 c. granulated sugar
1/4 c. unsweetened cocoa
4 egg whites
1/2 c. sugar
1 c. whipping cream
1/2 c. sugar
4 tbsp. cornstarch
Dash salt
1/2 water
1 sq. (1 oz.) unsweetened chocolate,
cut up
2 tbsp. butter or margarine
1/2 tsp. vanilla
Grease and flour 15x10x1-inch pan. Stir flour, baking powder, cocoa and salt
together. Beat yolks and vanilla at high speed 5 minutes until thick and
lemon-colored. Gradually add 1/3 cup sugar. In a separate bowl beat whites
to form soft peaks. Gradually add sugar to form stiff peaks. Fold yolk
mixture into whites. Sprinkle flour mixture over egg mix and fold in. Pour
into pan. Bake at 375 degrees for 12-15 minutes or until done. Immediately
roll into towel sprinkled with powdered sugar. (It's a pretty weird
sensation to roll a cake.) Whip 1 cup whipping cream. (Sometimes I double
this to make the filling thicker.) Spread on open cake and roll again. Glaze
(optional): Mix 1/2 cup sugar, cornstarch and salt. Stir in water, cut-up
chocolate. Cook and stir until thickened and bubbly. Cook 2 minutes more.
Remove from heat. Stir in butter and vanilla. Frost. Chill until served.
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(8:52:25 pm) : Dipped Chocolate Almond Spoons
Recipe By : Southern Living 1995 Annual
Recipes
Serving Size : 20 Preparation Time :0:20
Categories : Chocolate
4 ounces semisweet or sweet dark chocolate --
chopped
1 1/2 tablespoons whipping cream
1/8 teaspoon almond extract
20 silver or disposable plastic spoons
4 ounces vanilla-flavored candy coating --
melted
Try a chocolate dipped spoon for stirring your
coffee. The chocolate melts at the same
leisurely pace you drink your coffee. With
occasionally stirring, you get extra chocolate
flavor from the bottom of the cup.
1. Combine semisweet or sweet dark chocolate
and whipping cream in a 1-cup liquid measuring
cup. Microwave at MEDIUM (50% power) 1
minute or until chocolate melts, stirring after 30
seconds. Stir in almond extract.
2. Dip each spoon in the melted chocolatel,
covering bowl of spoon and 1/4 inch up the
handle; allow excess to drip off. Place spoons on
wax paper-lined baking sheet; freeze 15
minutes or until set.
3. Place candy coating in a heavy-duty, zip-lock
plastic bag. Microwave at MEDIUM (50%
power) 1 minute to melt. Snip a tiny hole in one
corner of the bag, and drizzle coating over
chilled spoons. Leave on wax paper, and store in
refrigerator until serving.
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sara, ga (8:53:08 pm) : From Kathleen:
Chocolate Spoons
You will need the following ingredients:
Semi-Sweet Baking chocolate squares (NOT chips)
Almond Bark (you can find seasonally or in some craft shops in the Wilton
section, comes in white and chocolate)
flavoring (I like to use orange, almond, or ameretto)
a bunch of clear or gold plastic spoons (I've seen the ones sell in the
store
in gold but have never seen them retail-I use clear--a box from Sams)
Melt the chocolate squares over a double boiler and the almond bark on low
in
the microwave. Put the melted bark in a ziplock bag and squeeze it down to
the corner. Add flavoring to chocolate and stir well. Take a spoon and fill
the " bowl" of it and dunk up about a 1/3 of the way on the handle. Tap
against the pan to even out the bowl of the spoon and place on wax paper on
a
cookie sheet.( If you lean the end of the spoon against the edge of the
cookie sheet the chocolate won't run out). Continue with as many spoons as
you care to make. Cut a corner off the ziplock and drizzle squilly all over
the chocolate. Place in fridge to set. Use cellephane bags (used to cover
suckers- I found mine in a cake decorating shop) and tie with gold cording.
Keep cool until ready to use.
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sara, ga (8:53:26 pm) : Spoons2
TO MAKE SPOONS:
1. Melt coating chocolate in top of double boiler,
flavor as desired with Lorann oil. A few drops will
do and this depends on the amount of chocolate
you are flavoring. NOTE: Use only Lorann oils.
Other flavorings will thicken the chocolate,
rendering it unusable.
2. Place spoon handle in candy mold and pour
chocolate into mold. Chill until chocolate is cold
and will release from the mold.
3. Package as desired. We carry both boxes and
bags...bows too.
spoons3:
Recipe By : Laura Hunter
Serving Size : 22 Preparation Time: 0:00
Categories :
Candy
Amount
Measurement
Ingredient
Preparation Method
6
ounces
semisweet chocolate pieces
4
ounces
milk chocolate pieces
(or white, mint, etc. chocolate)
20
plastic spoons
Place a piece of waxed paper on a cookie sheet large enough to hold 20 to 24
of your plastic spoons. Place semisweet chocolate pieces in a heavy saucpan
over low heat, stirring constantly until the chocolate begins to melt.
Immediately remove from heat; stir until smooth. Dip spoons into chocolate,
tapping the handle of the spoon against the side of the pan to remove excess
chocolate. Place spoons on waxed paper; refrigerate for 30 minutes or until
chocolate is set.
Place milk chocolate (or chocolate of your choice) in a heavy saucpan over
low heat, stirring constantly untilchocolate begins to melt. Immediately
remove from heat; stir until smooth. Place the melted chocolate in a small,
heavy self sealing bag. Using scissors, make a small cut in the corner of
the bag; drizzle on or both sides of the covered spoons, making a decorative
pattern. (Small dots, zig-zag lines, circles, etc.)
The above 2 steps can be reversed if you like! Get 6 ozs. of white chocolate
to cover the spoons and 4 ozs. of chocolate of your choice to use to
decorate
the spoons.
Refrigerate spoons for 30 minutes to allow chocolate to set. Wrap each spoon
separately in clear or colored plastic wrap. Use ribbon to tie off plastic
wrap. Store in a cool dry place for 2 to 3 weeks until ready to give as
gifts.
Place chocolate covered spoons in a new coffee mug and give along with
homemade muffins, scones, biscuits, cookies, etc.
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chefgreg (8:53:55 pm) : for choc spoons:chop 6 ounces choc. put in steel
bowl.bring 1/2 c.cream to boil.pour over choc.let stand 10 min.whip and dip
spoons and let cool
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sara, ga (8:56:46 pm) : my son would LOVE these:
PEANUT BUTTER AND JELLY BROWNIES
1 pkg. brownie mix
1 c. chocolate chips
3/4 to 1 c. peanut butter
3/4 c. jelly, heated
Prepare brownie mix using package directions. Pour into 9x13-inch pan.
Sprinkle with chocolate chips; press into batter. Bake according to package
directions. Drizzle jelly over top. Yield: 24 servings.
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Velma TN (8:59:41 pm) :
Coffeehouse Chocolate Spoons
Use your browser back button to return to the Menu Planner.
Coffee lovers on your gift list? Indulge them with
chocolate-dipped spoons, ready to stir into their morning java.
Bundle a week's worth in a jumbo holiday coffee mug.
6 ounces semisweet chocolate pieces
4 ounces milk chocolate pieces or white baking bar
20 to 24 plastic spoons
In a heavy saucepan heat semisweet chocolate pieces over low
heat, stirring constantly till the chocolate begins to melt.
Immediately remove from heat; stir till smooth. Dip spoons into
chocolate, tapping handle of spoon against side of pan to remove
excess chocolate. Place spoons on waxed paper; refrigerate for 30
minutes to allow chocolate to set up.
In a heavy saucepan heat milk chocolate pieces or white baking
bar over low heat, stirring constantly till chocolate begins to melt.
Immediately remove from heat; stir till smooth. Place the melted
milk chocolate or white baking bar in a small, heavy self-sealing
bag. Using scissors, make a small cut in the corner of the bag;
drizzle one or both sides of the chocolate-coated spoons with the
melted milk chocolate or white baking bar.
Refrigerate spoons for 30 minutes to allow chocolate to set up.
Wrap each spoon separately in plastic wrap. Makes 20 to 24
spoons.
Make-Ahead Tip: Up to 3 weeks ahead, make chocolate spoons.
Wrap each spoon separately in plastic wrap and store in a cool
dry place.
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linda/tennessee (8:59:58 pm) : * Exported from MasterCook *
White Chocolate Mousse
Recipe By : Taste of Home - December/January 1998
Serving Size : 4 Preparation Time :0:00
Categories : Not Sent
1 c whipping cream
2 tbsp sugar
1 3 oz pkg cream cheese -- softened
3 squares white baking chocolate -- melted
2 c blueberries, raspberries or strawberries
additional berries -- optional
In a mixing bowl, beat cream until soft peaks form. Gradually add
sugar, beating until stiff peak form; set aside. In another mixing
bowl, beat cream cheese until fluffy. Add chocolate and beat until
smooth. Fold in whipped cream. Alternate layers of mousse and berries
in parfait glasses, ending with mousse. Garnish with additional berries
if desired. Serve immediately or refrigerate for up to 3 hours.
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Linda/Canada (9:00:12 pm) : I hava a recipe for you. I hope you like it.
DRUMSTICK CAKE
1box vanilla wafers-crumbled
1/4 cup melted butter
2 Tblsp. peanut butter
1/2 cup chopped peanuts
Mix all ingredients together. Reserve 1/2 cup for topping. Spray 9"x13" pan
with vegetable oil. Place mixture in pan.
FILLING
1 Package cream cheese(softened)
1/2 cup sugar
4 eggs (pasteurized)
2 teasp. vanilla flavoring
Mix ingredients with blender. Add a large container of Cool Whip and
incorporate with fork. Pour mixture over prepared crust. Smooth surface and
draw lines(diamond shapes)on top. Place in freezer for 45min. Drizzle liquid
chocolate syrup in lines made prior to freezing. Place on remaining 1/2cup of
topping. Return to freezer until ready to serve.
ENJOY
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Ben/Tn (9:05:18 pm) : Choclate Dream
1 cup ground pecans
1 cup flour
3 tbsp. sugar
1/2 c up unsalted butter
8 oz. cream cheese
1 cup confictioner sugar
35 oz. carton cool whip
6 oz. pkg. instant vanilla pudding
6 oz. pkg. chocolate pudding
2 cups milk
Mix pecans, flour, sugar, and butter. Crumble and pat into a
greased 9 x 13 in. pan. Bake at 320 degrees for 25 minutes. Cool.
Mix well the cream cheese, conf. sugar, and half the cool whip.
Spread on the cooked base. Beat vanilla pudding with 1 cup milk
and spread over last layer. Let set. When vanilla pudding is set,
beat chocolate pudding with 1 cup milk and spread over vanilla
pudding. Let set. Cover with remaining cool whip. Garnish with
shaved chocolate. Can be made ahead and frozen...
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Betsy at TKL (9:15:44 pm) :
Date: Wed, 9 Feb 1994 19:28:48 EST
Sender: Foodlore/Recipe Exchange EAT-L@VTVM1.BITNET
From: Mary Ellen Coleman mea@VNET.IBM.COM
This recipe came from 'Chocolate Lovers IV', a Pillsbury Classic
Cookbook.
Glazed Brownie Hearts
---------------------
Brownie:
21 1/2-ounce package brownie mix
1/2 cup water
1/2 cup oil
1 egg
NOTE: If you prefer to make your own brownies instead of using a mix,
prepare a recipe that calls for a 13x9-inch pan.
Glaze:
4 ounces chocolate chips
2 teaspoons oil
4 ounces white chocolate chips (or vanilla chips)
2 teaspoons oil
Line a 13x9-inch pan with foil; grease bottom.
Bake the brownies according to the box or recipe instructions. DO
NOT OVERBAKE. Cool completely. Freeze brownies 1/2 hour.
Remove brownies from the pan; place on cutting board. Using a
2 1/2-inch heart-shaped cookie cutter, cut out 8-10 brownie
hearts. In a small saucepan, melt the chocolate chips and 2
teaspoons oil over low heat, stirring occasionally until smooth;
keep warm. Quickly dip sides of 4 or 5 brownies into chocolate;
allow excess to drip off.
Place brownies on waxed paper. Spoon melted chocolate over tops
of brownies; smooth out with knife. Repeat with white chocolate,
2 teaspoons oil, and remaining brownies. (Brownies may need to be
dipped and frosted twice to completely cover.)
Drizzle small amounts of contrasting chocolate randomly over each
brownie.
TIP: My husband wanted to help me decorate the brownies, so I melted
both chocolates at the same time, and kept them warm on a hot plate.
----------------------------------------------------------------------------
RisaG., NJ (9:18:18 pm) : I haven't made this yet but it sure sounds good:
www.choco.com One Passion
Decadent Chocolate Mousse
1/3 cup granulated sugar
4 tablespoons light rum
1/2 pound semisweet chocolate -- chopped
5 tablespoons heavy whipping cream
4 egg whites
3 cups whipped cream
1. Over low heat melt sugar in light rum.
2. In double boiler melt semi-sweet chocolate
3. After chocolate is melted, stir in heavy whipping cream.
4. Add sugar/rum mixture to chocolate/whipping cream mixture.
Let it cool to room temperature.
5. Beat egg whites until they are stiff. Fold the egg white into
the mixture in step 4. Stir whipped cream (cool whip) into the
mixture.
6. (Optional) I like to add more rum at this point to give it a bit
of a kick. Add to taste but know that the rum will taste stronger
after it sits for a while in the mousse.
7. Let the mousse chill for at least 2 hours before serving.
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sara, ga (9:19:10 pm) : FAT FREE CHOCOLATE CAKE
1 1/4 c. flour
1 c. sugar
1/2 c. unsweetened cocoa
1/4 c. cornstarch
1/2 tsp. baking soda
1/2 tsp. salt
4 egg whites
1 c. water
1/2 c. corn syrup
Preheat oven to 350 degrees, spray baking pan with cooking spray. In a large
mixing bowl, combine dry ingredients. In another bowl whisk egg whites,
water and corn syrup. Stir into dry ingredients. Pour into pan. Bake for 30
minutes.
KARO FAT-FREE CHOCOLATE CAKE
Mazola no stick cooking spray
1 1/4 c. flour
1 c. sugar
1/2 c. unsweetened cocoa
1/4 c. Argo or Kingsford's cornstarch
1/2 tsp. baking soda
1/2 tsp. salt
4 egg whites
1 c. water
1/2 c. Karo light or dark corn syrup
Preheat oven to 350 degrees. Spray 9 inch 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.
Preparation time: 15 minutes.
FAT FREE CHOCOLATE CAKE WITH RASPBERRY SAUCE
No-stick cooking spray
1 1/4 c. flour
1/2 c. unsweetened cocoa
1/4 c. cornstarch
1/2 tsp. baking soda
1/2 tsp. salt
4 egg whites
1 c. water
1/2 c. light or dark corn syrup--SAUCE:--2 c. raspberries
1/2 c. sugarWhipped topping
Preheat oven to 350 degrees. Spray pan, 9 inch square. (If recipe is doubled
use 2 rounds or 1 oblong.) 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 10 minutes or longer. Stir
sugar into raspberries and let sit for a few minutes. Serve individual cake
pieces with sauce and top with whipped topping.
----------------------------------------------------------------------------
END OF FILE - Part 3 (of 4)
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