Recipe: Recipes: Part 2-TALK TKL 9-6 Just Desserts (LONG)

TALK TKL 9-6-97 Just Desserts Chat - Part 2

Betsy, NY (9:46:00 pm) : Chocolate Popcorn

Recipe By : Mimi Markofsky

12 cups popcorn -- popped
1 cup unsalted peanuts
1 cup sugar
2/3 cup corn syrup
2 tablespoons butter
6 ounces semisweet chocolate
1 teaspoon vanilla extract

Preheat oven to 250 degrees.

Spray a large, shallow roasting pan with vegetable spray. Mix popcorn and
peanuts in roasting pan.

In a heavy 2 quart saucepan, cook corn syrup, sugar and margarine over
medium heat, until the mixture boils, stirring constantly. Stir in
chocolate and continue to cook for 5 minutes or until the chocolate is
completely melted and the mixture has thickened. Remove from heat and
stir in vanilla. Pour over popcorn and peanuts; stir to coat well.

Bake for 1 hour, stirring occasionally. Pour onto foil and let cool.
Store in tightly covered containers.

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CarolB, FL (9:49:01 pm) : I posted these once, but they are a tried and true
candy recipe. These are not supposed to be like the ones you probably make,
Vicki, in LA. But these are soooo good!

BETTY'S PRALINES

1 package butterscotch pudding powder
1 cup sugar
1/2 cup brown sugar
1 Tablespoon butter
1/2 cup evaporated milk
1 1/2 cup pecan halves

Mix all but pecans. Cook to full boil, reduce heat and boil slowly 3-5
minutes to softball stage. Remove from heat and add pecans. Beat with wooden
spoon until thick but still shiny. Drop onto waxed paper.

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Betsy, NY (9:51:34 pm) :
This looks like a good twist on rum balls!

Chocolate Rum Dums

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 1/2 oz. chocolate wafers, crushed (about 2 packed
1 cup pecans, chopped
1 c. sugar
1/4 c. light corn syrup
1/4 c. dark rum

Combine crushed wafer, pecans, & sugar, syrup & rum. Mix well. shape
by tspfull into round balls. Let stand 10 minutes. Roll in extra XX
sugar.

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CarolB, FL (9:53:04 pm) :
* Exported from MasterCook *

Chocolate Crunchies

Recipe By : TASTE OF HOME - FEB/MARCH 1996
Serving Size : 30 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups semisweet chocolate chips
2 cups butterscotch chips
1/2 teaspoon vanilla extract
3 cups chow mein noodles

In the top of a double boiler over simmer water, melt chips
and vanilla; stir until smooth. Fold in noodles. Drop by
teaspoonfuls onto waxed paper. Cool.

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Vicki,La (9:55:36 pm) : BROWNIES

The brownies

1-1/2 cups self-rising flour
2 cups sugar
10 tablespoons cocoa
1 stick butter, melted
4 eggs
2 teaspoons vanilla
1 cup pecans

Combine all ingredients, pour into a 9x14-inch buttered baking pan and bake
at 350
degrees for 30-35 minutes.

The icing

4 tablespoons butter
7 tablespoons chocolate syrup
1 teaspoon vanilla
3 cups confectioner's sugar

Combine all ingredients. When the brownies are cool, spread over the top and
cut into
desired serving sizes -- about 1 inch square, or 2-3 inches for a
restaurant-sized
serving.

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CarolB, FL (9:56:16 pm) :
Butterscotch Pie

Type: Pies, Desserts

Ingredients:

1 C Brown sugar, firmly packed
1/2 C Flour
1/4 t Salt
2 C Whole milk
3 Egg yolks, well beaten
1/4 C Butter or margarine (1/2 stick)
1 t Vanilla extract
1 Baked 9-inch pastry shell, cooled
Meringue (see below)

Directions:
Preheat oven to 350 F.

Combine brown sugar, flour and salt in heavy saucepan. Gradually, stir in
the milk, and cook
over low heat until mixture begins to thicken. Stir occasionally.

Slowly stir half the hot mixture into the well-beaten egg yolks; then, beat
the egg mixture
back into the remaining hot mixture. Cook for an additional two minutes.

Add butter and vanilla, and mix well. Pour into pie shell and top with
meringue. Cook in 350 F
oven until meringue is lightly browned, 12 to 15 minutes.

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Donna, NY (9:56:32 pm) :

Name: Ox Blood Cake
Source: Rochester Gas and Electric

Ingredients: 3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
3/4 cup boiling water
2/3 cup shortening
2 cups sugar
2 eggs
2-1/2 c all-purpose flour
1 cup sour milk

Instructions: 1. Combine cocoa, soda, salt and water. Cool.
2. Cream shortening and sugar. Add eggs.
3. Add flour alternately with milk.
4. Fold in cocoa mixture.
5. Pour batter into 13 x 9 x 2-inch greased pan. Bake in preheated oven at
350 degrees for about 40 minutes or until done.

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CarolB, FL (9:57:35 pm) :

Grandma's Chocolate Pie

Type: Desserts, Pies

Ingredients:

1 1/2 C Sugar
1/2 C Cocoa
1/4 t Salt
1/2 C Flour
4 Eggs, separated
2 C Whole milk 1 t Vanilla extract
1 9-inch baked pie shell, cooled
Meringue (see below)

Directions:

Preheat oven to 350 F.

Sift together sugar, cocoa, salt and flour in mixing bowl and set aside.

Separate 4 eggs. Set egg whites aside in a large bowl for the meringue. Put
yolks in a heavy
saucepan and beat well with a fork. Then stir in the sifted dry ingredients
alternately with
the milk, adding just a little at a time to keep mixture smooth.

Cook mixture over medium heat, and add vanilla when it begins to boil. Boil,
stirring
constantly, until mixture thickens. Remove from heat; beat out any lumps
that may have formed.

Pour into pie shell, and top with meringue. Bake in 350 F oven until
meringue is lightly
browned, 12 to 15 minutes.

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Betsy, NY (9:59:35 pm) :
Chocolate Chip Pie

Recipe By : (davidg@clam.rutgers.edu)

1 C. sugar
1 C. packed brown sugar
1 C. flour
2 large eggs, lightly beaten
1/2 C. melted unsalted butter
1/2 C. coarsely chopped pecans
1/2 C. chocolate chips.
10" unbaked pie shell

In a large bowl combine sugars and flour. Stir in eggs and butter; combine
well. Fold in pecans and chocolate chips. Spread in prepared crust and
bake at 325 60 to 70 minutes, or until knife inserted in center comes out
clean. This pie freezes exceptionally well if it lasts that long. :) Makes
8 servings.

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Donna, NY (10:01:12 pm) : Name: Creamy Pudding Dessert

Ingredients: 1-1/2 cups flour
1 cup butter
1/2 cup powdered sugar

8 ounces cream cheese
12 ounces cool whip
1 package pudding, any flavor

Instructions: Beat the flour, butter and powdered sugar together util
creamy. Press mixture into a 13 X 9-inch pan and bake at 400 degrees until
golden about 12 to 15 minutes. Mix cream cheese and cool whip together and
spread over the cooled crust. Mix pudding as for pie filling and put atop
the cream cheese mixture. Top with cool whip and if desired nuts. Keep
refrigerated.
(May be frozen)

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Vicki,La (10:01:43 pm) : A little history lesson with this recipe

Tujague's Pecan Pie
(Introduction by Malcolm H bert)

When the French settled in New Orleans they discovered the pecan. And they
promptly made good
use of it by creating pecan brittle, pecan pralines, pecan sauce and of
course pecan pie. The first
pecans I ever ate came from my Grandmother's pecan tree in her backyard.
Every Christmas she
would send a 50 pound gunny sack of pecans to my mother. My Grandmother's
pecans were not
those tasteless thin shelled kind; hers had thick shells with just as much
shell as meat and 10 times
more taste.

1 9-inch unbaked pie shell
3 eggs
1 cup sugar
2/3 cup dark Karo syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
3 tablespoons Armagnac or other brandy
1-1/2 cups pecan halves

Preheat the oven to 400 degrees. In a glass mixing bowl beat the eggs,
blending in the sugar, syrup,
butter, vanilla, salt, Armagnac and pecans. Pour the mixture into the pie
shell and bake 10 minutes.
Lower the oven to 350 degrees and bake 30 minutes or until a wooden skewer
or knife inserted into
the pie comes out clean. Cool on a wire rack. Serves 6-8.

.com>

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CarolB, FL (10:01:56 pm) :
Re: Food (Gwen Lewis)
Keywords: Chocolate Pecan Pie
Date: Sun, 23 Mar 1997 02:50:50 GMT
From: LNichols

If you like pie, especially pecan pie, and if you like
chocolate, you might want to try this pie recipe! It
is one that I prepare frequently -- with excellent
results. Wow, it is rich, and it is perfect for a
special dinner with special friends!

Let me know if you try it and what you think. ;^)

Use your own favorite pie crust ...

CHOCOLATE PECAN PIE

For TWO pies:

4 eggs

1/2 cup brown sugar

1/2 cup Karo corn syrup

1/2 pound butter, melted

2 cups pecans

2 cups chocolate chips

1 teaspoon vanilla

1/4 cup bourbon

Combine all ingredients and mix well. Pour into pie
shells. Place on preheated sheet pan in a 375 oven and
bake approximately 40 minutes, until golden brown and
almost set. Chill completely before serving

To serve: Spoon warm caramel sauce over dessert plate,
place pie slice in middle. Top with Whipped cream or
vanilla ice cream. Spoon a small amount of warm
chocolate sauce over cream.

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Betsy, NY (10:03:35 pm) :
Chocolate Coconut Balls

Recipe By : Stephane Corbe (scorbe@miya.cs.it-chiba.ac.jp)

3 oz. HERSHEY'S Unsweetened Baking Chocolate (3-
1/4 cup butter
1/2 cup sweetened condensed milk (not evaporated m
3/4 cup granulated sugar
1/4 cup water
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups MOUNDS Sweetened Coconut Flakes
1 cup chopped nuts
Powdered sugar

1. In large heavy saucepan over very low heat, melt chocolate and
butter. Add sweetened condensed milk; stir to blend. Remove from heat.

2. In small saucepan, stir together granulated sugar, water and corn syrup.
Cook over medium heat, stirring constantly, until sugar is dissolved. Cook,
without stirring, until mixture reaches 250 F on candy thermometer or until
syrup, when dropped into very cold water, forms a firm ball which does not
flatten when removed from water. (Bulb of candy thermometer should not rest
on bottom of saucepan.)

3. Remove from heat; stir into chocolate mixture. Add vanilla, coconut and
nuts; stir until well blended.

4. Refrigerate about 30 minutes or until firm enough to handle. Shape into
1-inch balls; roll in powdered sugar. Store tightly covered in cool, dry
place. About 5 dozen candies.

Note: For best results, do not double this recipe.

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Vicki,La (10:05:14 pm) : Never tried this cake but looked good

Newsgroups: rec.food.baking
Date: Sat, 26 Apr 1997 00:37:33 -0400
Message-ID:

Three Ways to Heaven Cake

6 eggs
1 c sugar
1/4 c water
1/2 tsp vanilla
1/2 tsp lemon extract
1 c cake crumbs
1/4 tsp cream of tartar
1/4 tsp salt

Beat egg yolks well, adding sugar gradually. Fold in water and
flavoring. Fold in crumbs. Beat egg whites until frothy. Add tartar
and salt. Beat until still. Fold into yolks. Pour into ungreased
angel food pan and bake 1 hour at 325'. When cold, remove from pan.
Split into three layers and fill with the following:

2 tbsp gelatine
1 c crushed pineapple
1/2 c raspberry jam
1/2 c cold water
1 c apricot puree
3/4 c chopped pecans
3 c whipping cream

Sprinkle gelatin over cold water and let stand 10 min. Dissolve by
placing in a pan of hot water. Drain pineapple and puree apricots.
Whip cream, and slowly whip in gelatin. Divide into four parts. Add
one fruit to each of three parts. Fill the layers. Frost sides and
center of cake with plain whipped cream, and sprinkle the cake with
nuts.

This is from Boone Tavern in Berea, Kentucky.

Karen Wheless
kwheless@peachnet.campus.mci.net

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CarolB, FL (10:05:58 pm) :

Candy Bar Fudge
Recipe By : TASTE OF HOME DEC/JAN 1996
Serving Size : 1 Preparation Time :0:00
Categories : Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine
1/3 cup baking cocoa
1/4 cup packed brown sugar
1/4 cup milk
3 1/2 cups confectioner's sugar
1 teaspoon vanilla extract
30 caramels -- unwrapped
1 Tablespoon water
2 cups salted peanuts
1/2 cup semisweet chocolate chips
1/2 cup 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 confectioner's sugar and vanilla. Pour into a greased 8" 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. Yield 2-3/4 Pounds.

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Betsy, NY (10:06:22 pm) :
Chocolate Marshmallow Bars

2 oz Unsweetened chocolate
1/2 c Butter
1 c Sugar
2 ea Eggs
1/2 c Flour
1 t Vanilla
1 c Chopped pecans
16 ea Large marshmallows

1. Preheat oven to 350. Grease an 11 1/2 x 7 baking pan. Melt
chocolate and butter in top of double boiler over hot water. Set aside.
2. Cream sugar and eggs until light and fluffy. Add flour. Beat.
Add melted chocolate and butter. Beat well. Mix in vanilla and pecans.
3. Pour into prepared pan. Bake 18 minutes. Remove from oven and
cover with marshmallows. Return to oven and bake until marshmallows are
lightly browned.
4. Cool slightly and cut into bars.
from: _Cookiemania_

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Betsy, NY (10:07:59 pm) :
Cookie, NH (10:07:31 pm) :

Chocolate Peanut Butter Pie

This one looks yummy!
Chocolate Peanut Butter Pie Crust:
1/3 cup sugar
8 tablespoons unsalted butter, melted
1 1/2 cups graham cracker crumbs

Preheat oven to 325 degrees. Hand mix ingredients
and press into
bottom and up sides of pie plate. Bake for 8
minutes.

Makes one 8 or 9 inch pie crust. (Double recipe for
two pie
crusts.)

Filling:
1 cup heavy cream
1 1/2 cups peanut butter
1 3/4 cups sugar
12 ounces cream cheese, softened

In the large bowl of an electric mixer, beat all
ingredients until light
and fluffy. Spoon into cooled pie crust(s).

Topping:
2 ounces unsweetened chocolate
4 tablespoons unsalted butter
1/2 cup sugar
1/2 cup heavy cream
1 teaspoon vanilla
6 two-pack Reese's Peanut butter cups, chopped

Melt chocolate, butter and sugar over low heat.
Remove from heat and whisk in cream and vanilla
until smooth. Spread over pie. Refrigerate for 30
minutes. Sprinkle with Reese's cups and
refrigerate at least 3 hours before serving. Makes
one large 9-inch pie or two regular 8-inch pies.
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Vicki,La (10:08:15 pm) : Chocolate better-than-sex cake.

1 package Duncan Hines Chocolate Butter Cake mix or Deep Chocolate Cake mix
3/4 cup pecans, toasted and then chopped
12 ounces semisweet chocolate chips
1 (4-ounce) package instant chocolate pudding mix
1 cup sour cream
4 large eggs
1/2 cup oil
1/4 cup water, or part coffee
1 teaspoon vanilla
1 recipe Dark Chocolate Glaze (follows)

Grease well and flour a tube, bundt, or 13 by 9 by 1-1/2 inch
cake pan. For tube or bundt pan, have oven rack in lowest
position. For cake pan, put rack in center of oven. Preheat
oven to 350 degrees F.

Coat nuts and chocolate chips with 1 tablespoon of the cake mix
and set aside. Combine cake mix, pudding mix, sour cream, eggs,
oil, water, and vanilla and beat at medium speed with mixer
for 3 minutes.

Fold in chocolate chips and nuts. Turn into pan and bake for 1
hour or until cake tests done with cake tester. Cool for 15 minutes
and if tube or bundt pan is used, turn onto a rack. Cake should
be completely cool before glazing. Cake freezes well without
glaze.

Dark Chocolate Glaze

Combine 1 pound semisweet chocolate chips with 1 cup water in top of
double boiler over simmering water. Stir until smooth, shiny, and
well blended. Remove from heat and stir in 1 teaspoon vanilla.
Cool to room temperature or chill until slightly thickened.
Pour over cake or apply with a spatula.

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Cookie, NH (10:09:27 pm) : * Exported from MasterCook *

This one looks yummy! :)

Chocolate Peanut Butter Pie Crust:
1/3 cup sugar
8 tablespoons unsalted butter, melted
1 1/2 cups graham cracker crumbs

Preheat oven to 325 degrees. Hand mix ingredients and press into
bottom and up sides of pie plate. Bake for 8 minutes.

Makes one 8 or 9 inch pie crust. (Double recipe for two pie
crusts.)

Filling:
1 cup heavy cream
1 1/2 cups peanut butter
1 3/4 cups sugar
12 ounces cream cheese, softened

In the large bowl of an electric mixer, beat all ingredients until light
and fluffy. Spoon into cooled pie crust(s).

Topping:
2 ounces unsweetened chocolate
4 tablespoons unsalted butter
1/2 cup sugar
1/2 cup heavy cream
1 teaspoon vanilla
6 two-pack Reese's Peanut butter cups, chopped

Melt chocolate, butter and sugar over low heat. Remove from heat and whisk
in cream and vanilla until smooth. Spread over pie. Refrigerate for 30
minutes. Sprinkle with Reese's cups and refrigerate at least 3 hours before
serving. Makes one large 9-inch pie or two regular 8-inch pies.

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Vicki,La (10:09:53 pm) : Better Than Sex Cake

1 box yellow cake mix
1 large can crushed pineapple with juice
1 cup sugar
2 small packages instant vanilla pudding mix
1 pkg frozen coconut (optional
1 large container Cool Whip or equivalent

Bake cake as directed on box in greased and floured 9 x 13 inch pan.
Heat pineapple and sugar until sugar is dissolved. Punch holes in
cake while still hot and pour pineapple-sugar mixture over cake.
Refrigerate until cool. Mix pudding as directed on package and spread
over cake. If using coconut, sprinkle some on cake at this point.
Mix rest of coconut with Cool Whip and spread on cake. Cake must be
kept refrigerated.

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Vicki,La (10:11:59 pm) : BEE STING CAKE

2 eggs 1 c. sugar
1 tsp. vanilla 1 c. flour
1 tsp. baking powder 1/2 c. milk
2 T. butter

topping:
10 T. brown sugar 1/4 c. melted butter
1/4 c. heavy cream 1 c. shredded coconut
1 tsp. vanilla

Oven at 350. Grease and flour and 8 x 8" pan. Mix eggs, sugar, vanilla,
flour and baking powder. Bring milk and butter to a boil and mix with
batter mixture. Pour into pan and bake approx. 30 mins. Mix topping
ingredients and spred and cake while it is still warm. Broil until
topping is bubbly and warm. 10 servings.

Originally published in Univ. Hospital of Cleveland's Five Star Sensations
cookbook; reprinted in Good Housekeeping magazine/Aug 1992, p. 164

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END OF PART 2 (of 3)

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