Recipe: TALK TKL - 7/24 - Chocolate Recipes (LONG)

Almond Bark Candy
Serving Size : 4

1 Pound White chocolate
1/2 Cup Raisins
1/2 Cup Almonds -- chopped
Melt chocolate until smooth. Add raisins and almonds. Pour onto wax paper ~
this will be a thin candy. Let cool then break into pieces.

Risa G., NJ (9:14:25 pm) : This is a recipe from the back of a mini chips
bag from who knows what year:
Mini Chip Blondies
Makes about 3 Dozen
3/4 c. Butter, softened 1 tsp. baking powder
1-1/2 c. packed brown sugar 1/4 tsp. baking soda
2 eggs 1/4 tsp. salt
2 T. milk 2 c. (12 oz pkg) Hershey's Mini Chips
1 tsp. vanilla
2 c. unsifted all purpose flr
Cream butter and brown sugar together until light and fluffy in large mixer
bowl. Add
eggs, milk and vanilla; beat well. Combine flour, baking powder, baking soda
and salt;
add to creamed mixture. Stir in mini chips. Spread in a greased 13x9" pan.
Bake at
350 degrees for 30-35 minutes. Cool completely; cut into bars.
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Crabby, Ruby, VA (9:15:07 pm) : Hi Betsy and Ellie. Glad to meet you. I'm
trying to figure this out. I'm make this same reciepe W/cranberries that
come soft in a bag.
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Betsy, NY (9:21:42 pm) :
Dipped Candies
Recipe By : Jo Ellen Harris
Serving Size : 1 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Lb Butter
4 Lbs powdered sugar
1 can Sweetened Condensed milk
Chocolate Almond Bark
White Almond Bark
*Flavors of choice
Nuts if desired
Peanut Butter
Coconut flakes
Mix together butter and milek, add sugar until it is a thin mixture ( approx
2 lbs of sugar) Divide into bowls for different flavors and or nuts. Add 1
tsp of flavoring per bowl, it is best if you can use the powdered flavorings
since they don't thin the mixture more. Now you can add coconut, peanut
butter, nuts etc to each bowl for different types of finished candy, knead
the 'dough' in powdered sugar until it is firm. Made small balls from the
'dough'.
Melt almond bark in a double boiler, or in the microwave being careful not
to boil or scorch it. Allow the bark to cool some so that it thickens
slightly, then useing a candy dipper, drop the balls into the bark, coating
them well, remove and place on waxed paper lined cookie sheets. If you play
with it you can make a little swirl on top of each candy. The peanut butter
with chocolate is better than a reeses cup.
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Risa G., NJ (9:24:08 pm) : Here is one for you Velma:
Chocolate Cheesecake (Diabetic recipe)
Margarine for pan
15 oz. part skim ricotta cheese
1-1/2 c. light cream cheese, softened (12 oz)
1 whole egg
3 egg whites
1 c. unsweetened apple juice concentrate
2 T. unsweetened cocoa
1 T. cornstarch
1 T. sugar
1 tsp. vanilla extract
2 tsp. unsweetened cocoa, for topping
Preheat oven to 350 degrees. Lightly grease bottom and sides of a 9"
springform
pan. Wrap outside of pan with aluminum foil.
In a bowl of a food processor, puree all ingredients (except cocoa for
topping)
until smooth. Do in two batches if necessary.
With a rubber spatula, scrape mixture into prepared pan. Place on a baking
sheet.
Bake for 45 minutes. Turn oven off. Leave in the oven with door closed for 1
hr.
Remove and refrigerate.
Before unmolding and serving, let stand at room temp. for 10 minutes. Sift 2
tsp.
unsweetened cocoa over the top. Slice with a knife which has been warmed in
hot
water. Serves 12.
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Crabby, Ruby, VA (9:24:27 pm) : White Chocolate Mousse
This came from a pa Baker's White Choc. Block.
1 pkg, Baker's premium White Choc.
11/2 c. whipping cream, divided
Microwave: Choc. and 1/4 c. of whipping cream in large microwavable bowlon
HIGH for 2 min. or until choc. is almost melted.
Stir halfway through heating time until choc. is completly melted
COOL 20 min. or until room temperature.
Beat remaining 1 1/4 cup cream in chilled owl on med. until soft peaks form.
DO NOT OVERBEAT
Fold 1/2 of the whipped cream into white chocolate mixture. Fold in
remaining whipped cream until just blended.
Spoon into dessert dishes.
Refridgerate 2 hours or until ready to serve.
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Mimi, Texas (9:24:37 pm) : I guess I should throw in my 2 cents worth. I
DOUBLE the chips in the recipe so that is just enough dough to hold the
chocolate together :o) yum!
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CarolB,FL (9:25:13 pm) : Maryan posted this and I just know if she could
join us tonight she would post it again. Since she is still sleeping, I will
repost these lovely things for her:
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Maryan, NZ (9:49:23 pm) : Tiny Choc Ices
Makes 30
* pint (290ml) vanilla ice cream
4oz (110g) plain chocolate
Using a melon baller, scoop the ice cream into balls. Put the ice cream
balls on a tray and freeze until firm.
Put the chocolate into a bowl set over a pan of simmering water (or melt in
the microwave). Dip the ice cream balls in the melted chocolate and return
them to the freezer.
Once the chocolate has set, the choc-ices can be dipped a second time to
form a thick chocolate crust. Freeze until needed.
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Kim,LA (9:26:24 pm) : Found one:
CHOCOLATE CRINKLES
1/2 cup vegetable oil
4 squares unsweetened chocolate, melted (4 ounces)or 1 cup cocoa
2 cups sugar
4 eggs
2 teaspoons vanilla
2teaspoons baking powder
1/2 teaspoon salt
2 cups flour
1 cup confectioners' sugar (to roll cookies in)
Mix oil, chocolate and granulated sugar. Blend in 1 egg at a time,
mixingwell. Add vanilla. Stir flour, baking powder and salt into oil
micture. Chill several hours or overnight. heat oven to 350 degrees. Drop 1
teaspoonful of dough into confectioners' sugar. Roll in sugar. Shape into
balls. Place about 2 inches apart on a greased baking sheet. Bake for 10 to
12 minutes . Do not overbake. Makes about 6 dozen cookies.
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Cookie, NH (9:26:53 pm) : CHOCOLATE-FUDGE CAKE:
2 c. flour
1 tsp. soda
1 1/2 c. sugar
1/4 tsp. salt
6 tbsp. cocoa
1 egg
1 c. "real" mayonnaise
1 c. hot water
1 tsp. vanilla
Directions: Pour mixed batter into greased and floured 3 pound shortening
can. Fill can
not more than 2/3 full. Place can in crock-pot. Cover top of crock with 8
paper towels
folded down over edge of can (to absorb moisture). Cover paper towels with
crock-pot
lid. Cover and cook on high 3 to 4 hours. Do not peek until after 2 hours.
Stir together
3/4 cup flour, sugar, baking powder, salt and spices. Grate carrots to a
fine consistency.
(This may be done in a blender - blend 5-6 seconds.) Toss raisins and nuts
in an additional
2 tablespoons flour. In a large bowl, beat oil and eggs together for 1
minute. Add hot
water and continue beating for 1 minute more. Stir in grated carrots. Add
flour mixture,
raisins and nuts. Mix together thoroughly. Turn batter in greased and
floured 3 pound
shortening can. Bake as directed above. Stir together dry ingredients in
large mixing bowl.
Add remaining ingredients and beat 2 minutes with electric mixer. Pour into
greased and
floured 3 pound shortening can and cover with paper towels. Bake in
uncovered crock-pot
on High 2 1/2 to 3 1/2 hours or until done.
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Betsy, NY (9:26:59 pm) :
Foolproof Chocolate Mousse
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Candies Mousse
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Package Chocolate instant pudding
1 Cool Whip or Whipped Cream
Make the pudding according to package directions. Fold it into some Cool
Whip or Whipped Cream. Refrigerate. Eat.
Variations: Swirl a little raspberry jam through it or add your favorite
liqueur.
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Risa G., NJ (9:29:20 pm) : This one is from Crisco:
Double Chocolate Brownie Drops (From Crisco)
1-1/3 c. Butter Flavor Crisco 2/3 cocoa
1 c. granulated sugar 1 tsp. baking soda
2/3 c. firmly packed brown sugar 1 tsp. salt
1 T. vanilla extract 3 T. milk
2 eggs 1-1/2 c. large walnut or pecan pieces
2-1/4 c. all purpose flour 1 c. semi-sweet chocolate pieces
Heat oven to 350 degrees.
Combine crisco, granulated sugar, brown sugar and vanilla. Beat 1 minute or
until creamy. Add eggs one at a time. Beat 30 seconds after each addition.
Combine flour, cocoa, baking soda, and salt. Add alternately with milk to
creamed mixture.
Stir in nuts and chocolate pieces.
Drop dough by rounded tablespoons, 3" apart, onto ungreased baking sheet.
Bake at 350 degrees for 9-11 minutes. Cool 2 minutes on baking sheet. Remove
to cooling rack. Makes 2 to 2-1/2 dozen 3" cookies
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Betsy, NY (9:30:13 pm) :
Homemade Mounds Bars
Recipe By : icilee@alaska.net
Serving Size : 0 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 oz sweetened condensed milk
1 t vanilla
2 C powdered sugar
14 oz flaked coconut
1 24 oz bag of semisweet chips
Blend the milk and the vanilla. Add the sugar a little at a time till
smooth. Stir in the coconut. The mixture should be firm. Pat firmly into a
9x13 pan and chill till firm. Cut into bars and dip into melted chocolate
and let cool on waxed paper for several hours
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Velma, TN (9:32:15 pm) : Velma, TN (9:31:54 pm) : This one has been around,
and I
don't know who started it--Maryan maybe.
Brownie Candy Cups
1 pkg. Duncan Hines brownie plus double fudge brownie
mix
2 eggs
1/3 c. water
1/4 c. oil
30 miniature peanut butter cup candies (wrappers off)
Preheat oven to 350 degrees. Place 30 (2 inch) foil
cupcake liners in small
muffin pans or on cookie sheet. Prepare brownie mix as
directed. Place 2
level tablespoons batter in each cupcake liner. Bake for
10 minutes. Remove
from oven. Push 1 peanut butter candy in center of each
cupcake until even
with surface of brownie. Bake 5 to 7 minutes longer.
Cool completely. Makes
30 cupcakes.
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Cookie, NH (9:35:10 pm) : It taste yummy, try this one too!
CHOCOLATE CHIP COOKIE CAKE
1 Duncan Hines yellow cake mix
2 eggs
12 oz. pkg. chocolate chips
1 tbsp. sugar
1/2 c. cooking oil
Mix all ingredients, pour in cake pan. Bake at 350 degrees for 20 minutes or
until light
brown.
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Risa G., NJ (9:37:37 pm) : From Maida Heatter:
Brownie Crisps
16 large or 32 small cookies
q/4 lb. (1/2 c) butter
1 oz (1 square) unsweetened chocolate
1 tsp. instant coffee
1/2 c. sugar
1 egg
1/4 tsp. vanilla extract
1/4 tsp. salt
1/4 c. sifted all purpose flour
1/2 c. walnuts, cut in medium size pieces
Adjust oven rack one-third up from bottom. Preheat oven to 375 degrees.
Butter a
15-1/2"x10-1/2"x1" jelly roll pan.
Melt the butter and chocolate over the lowest flame. In a 1-1/2 to 2 qt.
heavy
saucepan. Stir with a rubber spatula until smooth. Add the instant coffee
and stir to
dissolve. Remove from heat and stir in the sugar; and then the egg and
vanilla.
Mix thoroughly. Add the salt and flour and mix until smooth.
Pour batter into the prepared pan and spread evenly. Sprinkle with walnuts.
Bake exactly 15 minutes, reversing position of pan once during baking to
insure
even baking.
Remove from oven and, without waiting, cut carefully with
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Cookie, NH (9:41:32 pm) : I actually got this one from TKL archives.
WHITE CHOCOLATE RASPBERRY TART
CRUST:
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon ground ginger
1/4 cup ground toasted almonds
1/2 teaspoon salt
1 stick unsalted butter, softened
1 egg yolk
1 Tablespoon heavy cream
Water
FILLING:
12 ounces white chocolate
1/4 cup unsalted butter
1 Tablespoon Chambord (raspberry flavor liqueur)
1/2 cup heavy cream
1 pint fresh raspberries
To make crust: Sift together the flour, sugar ginger, almonds and salt.
Knead in the
butter, egg yolk and heavy cream, adding water if necessary to make pliable
dough. Roll
out dough to fit a 9-inch tart pan.
Bake at 350 for 12 minutes. Cool.
To make filling: Melt the white chocolate with the butter in a double boiler
set over
simmering water. (You also can melt the chocolate in a microwave on medium
power).
Stir in the liqueur. (You may get some separation of the chocolate, but
don t worry).
Bring
the heavy cream to a boil and whisk into the chocolate mixture.
Pour the raspberries into the prepared crust, pour the chocolate mixture
over top and chill
at least 2 hours before serving.
Makes 12 servings.
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Betsy, NY (9:47:20 pm) :
Chocolate Chip Shortbread Sticks
Recipe By : STEPHANIE RAWLINS
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c. butter, unsalted, softened
1/2 cup confectioners' sugar
1 teas. vanilla
2 cups all-purp. flour
1 c. semisweet chocolate mini-chips (2 portions
1 1/2 teasp. vegetable oil
Cream butter, sugar, and vanilla until blended. On low speed, beat in flour.
Stir in 1/2 chips. Cover and chill till firm (though not too firm, I had to
let mine sit til it was workable!). Shape heaping TBs into 3-inch-long,
1/2-inch-thick logs (like biscotti). Place on lightly greased cookie sheet
and bake in a 350 degree oven for 8 minutes or until golden brown. Cool.
Melt remaining chips and oil, dip 3/4 inch of one end of each cookie into
chocolate. Makes 36.
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Risa G., NJ (9:49:24 pm) : Here is an easy one from the folks at Jell-O that
was advertised in a recent Woman's Day Magazine:
Jell-O Peanut Butter Cups
prep Time: 15 minutes Freezing Time: 2 hours
Ingredients: Jell-O No Bake package, margarine and milk
Stir Crust Mix and 1/3 c. melted margarine thoroughly in medium bowl using
spoon
until crumbs are well-moistened. Press onto bottoms of 12 to 15 paper-lined
muffin
cups (about 1 heaping Tbsp. per muffin cup.)
Pour 1-1/3 c. col milk into deep, medium bowl. Add filling mix and peanut
butter.
Beat with electric mixer on lowest setting 30 seconds. Beat on highest speed
3 min.
Do not underbeat. Divide filling mixture among muffin cups.
Place Topping Pouch in hot water 30 seconds. Knead pouch 30 seconds. Squeeze
topping equally over cups.
Freeze 2 hours or until firm. Store, covered, in freezer for up to 2 weeks.
Makes
12-15 cups.
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Betsy, NY (9:50:27 pm) :
Double Chocolate Walnut Biscotti
Recipe By : Wendy Lockman
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c All-purpose flour
1/2 c Unsweetened cocoa powder
1 ts Baking soda
1 ts Salt
6 tb unsalted butter, softened
1 c Granulated sugar
2 lg Eggs
1 c Walnuts, chopped
3/4 c Semisweet chocolate chips
1 tb Confectioners' sugar
Preheat oven to 350 deg F. and butter and flour a large baking sheet. In a
bowl, whisk together flour, cocoa powder, baking soda, and salt. In another
bowl with an electric mixer beat together butter and granulated sugar until
light and fluffy. Add eggs and beat until combined well. Stir in flour
mixture to form a stiff dough. Stir in walnuts and chocolate chips. On
prepared baking sheet with floured hands, form dough into two slightly
flattened logs, each 12 inches long and 2 inches wide, and sprinkle with
confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the
touch. Cool biscotti on baking sheet 5 minutes. On a cutting board, cut
biscotti diagonally into 3/4 inch slices. Arrange biscotti, cut sides down,
on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a
rack. Biscotti keep in air-tight containers 1 week and, frozen, 1 month.
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Suzanne, DE (9:51:38 pm) : Dirt
1 lb Oreo's, crushed
1 pkg vanilla instant pudding (prepared)
8 oz cream cheese
8 oz Cool Whip
Beat cream cheese into pudding, add Cool Whip.
Layer cookies and pudding, beginning and ending with cookies.
Chill.
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Cora, NC (9:51:44 pm) : CHOCOLATE LOG
6 egg whites (room temp)
3/4 c. sugar
6 egg yolks
1/3 c. unsweetened cocoa
1 1/2 t. vanilla extract
dash of salt
confectioner1s sugar
Filling:
1 1/2 c. heavy cream, chilled
1/2 c. confectioner1s sugar
1/4 c. unsweetened cocoa
2 t. instant coffee powder
1 t. vanilla extract
1. Grease bottom of a 15 1/22 x 10 1/22 x 12 jelly roll pan; line with waxed
paper; grease lightly. Preheat oven to 375 degrees. In a large electric
mixer bowl at high speed, beat egg whites just until soft peaks form when
the beater is slowly raised.
2. Add 1/4 c. sugar, 2 T. at a time, until stiff peaks form when beater is
slowly raised. With same beaters, beat yolks at high speed, adding remaining
1/2 c. sugar, 2 T. at a time. Beat until mixture is very thick - about 4
minutes.
3. At low speed, beat in cocoa, vanilla and salt, just until smooth. With
wire whisk or rubber scraper, using an over-and-under motion, gently fold
the cocoa mixture into the beaten egg whites, just until they are blended
(no egg white should show.)
4. Spread evenly in pan. Bake 15 minutes, just until surface springs back
when gently pressed with fingertip. Sift confectioner1s sugar, in a 132 x
102 rectangle, on clean linen towel. Turn cake out on sugar; lift off pan,
peel paper off cake immediately.
5. Roll up, jelly roll fashion, starting with the short end, towel and all.
Cool completely on a rack, seam side down - at least 1/2 hour.
6. To make the filling, combine ingredients in a medium bowl. Beat with
electric mixer until thick and then refrigerate.
7. Unroll cake; spread with filling to 12 from edge; reroll. Place seam side
down, on a large plate or tray. Cover loosely with foil. Refrigerate 1 hour
before serving. To serve: sprinkle with confectioner1s sugar and decorate if
desired. Serves 10.
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Risa G., NJ (9:52:48 pm) : This is what I call a birthday cake with
attitude!!!:
Jack Daniel's Chocolate Birthday Cake
Makes a 9" tube cake
1-1/2 c. water
1/2 c. Jack Daniel's Tennessee Whisky
1 T. instant coffee
2-1/2 sticks unsalted butter
1 c. unsweetened cocoa powder
2 c. sugar
2 eggs
2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 c. coarsely chopped pecans
2 T. Jack Daniel's Tennessee Whisky
For serving: gobs of whipped cream or vanilla ice cream
In a very large saucepan, heat and stir the water, 1/2 c. Jack Daniel's,
coffee, butter
and cocoa until the butter melts. Remove from the heat and beat in the
sugar. Cool
slightly then whisk in the eggs, blending thoroughly.
In a bowl,stir together the flour, baking powder and salt, using a whisk to
blend
completely. Beat into the chocolate mixture until incorporated. Stir in the
pecans.
Turn the batter into a greased and floured 9" tube pan. Smooth the top of
the batter
with a spatula.
Bake the cake on the middle level of a preheated 325 degree oven for 60-75
minutes,
until a cake tester or toothpick comes out clean. Immediately sprinkle with
the 2 T.
Jack Daniel's. Let cool on a rack and then removvee the cake from the pan.
Note: The cake is so rich it doesn't need any icing, but it doesn't hurt to
serve it
with lots of whipped cream or vanilla ice cream. It's also good warm, right
out of
the pan.
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Risa G., NJ (9:54:20 pm) : I'll be leaving you with the next two recipes.
Talk to you either tomorrow night or sometime this weekend:
Reese's Peanut Butter Cup Pudding
Makes 6 -1/2 c. servings
1-1/2 c. skim or 1% milk
1/4 c. Reese's Creamy Peanut Butter
1-3/4 c. milk, divided
1 package (4 servings) instant vanilla pudding and pie filling mix
12-16 Reeses Peanut Butter Cup Miniatures, unwrapped
Cut each peanut butter cup into 6-8 pc. In small mixer bowl, gradually add
1/2 c. milk
to pudding mix, beating until well blended. Add peanut butter, blending
until mixture
is smooth. Gradually add remaining 1-1/4 c. milk, beating until mixture is
smooth and
pudding begins to thicken (about 3 min.) Fold in candy pieces. Spoon pudding
into
serving dishes. Cover; refrigerate until ready to serve. Garnish as desired.
Refrigerate leftovers.
Reese's Peanut Butter Cup Cookies
Makes 2-1/2 dozen cookies
3/4 c. Reese's Creamy Peanut Butter
1/2 c. shortening
1/3 c. granulated sugar
1/3 c. packed light brown sugar
1 egg
2 T. milk
1 tsp. vanilla extract
1-1/3 c. all purpose flour
1 tsp. baking soda
Granulated Sugar
About 30 Reese's Peanut Butter Cup Miniatures, unwrapped
heat oven to 350 degrees. In large mixer bowl, beat peanut butter,
shortening, 1/3 c.
granulated sugar, and brown sugar. Add egg, milk and vanilla; beat well.
Stir
together flour and baking soda; gradually add to sugar mixture, blending
thoroughly.
Shape dough into 1-1/2" balls; roll in remaining granulated sugar. Place on
ungreased
cookie sheet. Bake 10-12 minutes or until just set; remove from oven.
Immediately
place peanut butter cup on top of each cookie, pressing down so cookie
cracks
around edges. Cool slightly; remove from cookie sheet to wire rack. Cool
completely.
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Vicki,La (10:05:30 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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Kim,LA (10:05:50 pm) : CHOCOLATE ECLAIR PIE
2 small packages French vanilla pudding
2 1/2 cups cold milk
8 ounce cool whip
1 box graham crackers
Grease 13x9x2 inch pan. Layer graham crackers, then 1/2 pudding mixture,
then graham cracers, then rest of pudding mixture, then graham crackers,
then topping
TOPPING:
2 squares unsweetened chocolate bars
3 tablespoosn margarine
1 teaspoon vanilla
3 tablespoons light Karo syrup
3 tablespoons milk
1 3/4 cups powdered sugar
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Vicki,La (10:09:19 pm) :
From: sharon@comlab.oxford.ac.uk (Sharon Curtis)
Subject: Chocolate Fudge Cake
Message-ID: <1993Nov8.180236.13136@client41.comlab.ox.ac.uk>
Organization: Oxford University Computing Laboratory, UK
Date: Mon, 8 Nov 1993 18:02:36 GMT
CHOCOLATE FUDGE CAKE
Ingredients:
5 oz self-raising flour
1 oz cocoa powder
3 eggs, beaten
6 oz butter
6 oz soft brown sugar
2 oz plain chocolate, melted
1 tsp vanilla essence
1 quantity of chocolate frosting (recipe below)
Method:
Sift together the flour and the cocoa. Cream the butter with the
sugar until light and fluffy. Beat in the eggs one at a time, adding
a tablespoon of the flour mixture after each egg. Beat in the chocolate
and vanilla essence, then fold in the remaining flour mixture.
Pour into a greased and floured 20cm/8" round deep cake tin. Bake
in a preheated moderate oven (180C/350F/GM4) for 1 to 1 1/4 hours
or until a skewer inserted into the centre of the cake comes out clean.
Cool the cake in the pan for 10 minutes, then turn it out onto a wire
rack to cool completely.
Cut the cake into two layers, then sandwich together with some of the
frosting and use the rest to cover the top and sides.
CHOCOLATE FROSTING
Ingredients:
4oz plain chocolate, broken up
2oz butter
2 egg yolks
about 4oz icing sugar, sifted
Method:
Melt the chocolate gently with the butter. Remove from the heat and beat
in the egg yolks and enough sugar to give a thick, smooth spreading
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Vicki,La (10:15:41 pm) : CHOCOLATE BANANA MOUSSE
=======================
(Yield: 8 servings)
Ingredients:
------------
1-oz. sq. (28-g sq.) unsweetened chocolate
1 cup (250 mL) evaporated skim milk
3 tblsp (45 mL) granulated sugar replacement
2 egg yolks
1/4 tsp (1 mL) salt
1 tsp (5 mL) vanilla extract
2 bananas (sliced)
Instructions:
-------------
Combine chocolate, 1/4 cup ( 60 mL) of the milk and the sugar
replacement in top of double boiler. (Chill remaining milk in
freezer.) Cook and stir over simmering water until chocolate melts.
Pour amount of hot chocolate mixture over egg yolks and beat well.
Pour egg mixture into chocolate mixture on top of double boiler. Stir
in salt. Cook and stir over hot water until mixture thickens. Cool
completely. Scrape cold or slightly frozen milk into mixing bowl and
beat until very stiff. Fold chocolate mixture into stiffly beaten
milk. Fold in vanilla and banana slices. Spoon into mould, freezer
tray or individual cups and freeze until firm.
Exchange 1 serving: 1 bread, 1 fat
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Bubbles, NH (10:15:42 pm) : A bad habit that I used to have: You stick
one chocolate chip into a minature marshmallow!! HMMMMM. Watch those marshmallows, Carol!
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Vicki,La (10:17:38 pm) : DOUBLE FUDGE BALLS
==================
(Yield: 60 balls)
Ingredients:
------------
1/3 cup (90 mL) margarine (soft)
3 tblsp (45 mL) evaporated skimmed milk
dash salt
1 tsp (5 mL) vanilla extract
1/4 cup (60 mL) cocoa
1 cup (250 mL) Powdered Sugar Replacement
1 recipe Semisweet Dipping Chocolate
Instructions:
-------------
Cream together margarine, milk, salt and vanilla until fluffy. Stir
in cocoa and sugar replacement. Knead or work with hands until dough
is smooth, and form dough into 60 small balls. Dip balls in
chocolate, cool completely; dip again and cool.
Exchange 1 ball: 1/3 bread
1/2 fat
Calories 1 ball: 50
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: kyoung@prstorm.bison.mb.ca (kyoung)
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
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Vicki,La (10:20:16 pm) : Source: Diabetic Candy, Cookie & Dessert Cookbook
by Mary Jane Finsand
SEMISWEET DIPPING CHOCOLATE
===========================
(Yield: 1 cup (250 mL))
Ingredients:
------------
1 cup (250 mL) nonfat dry milk powder
1/3 cup (90 mL) cocoa
2 tblsp (30 mL) paraffin wax
1/2 cup (125 mL) water
1 tblsp (15 mL) liquid shortening
1 tblsp (15 mL) liquid sugar replacement
Instructions:
-------------
Combine milk powder, cocoa and wax in food processor or blender;
blend to soft powder. Pour into top of double boiler and add water,
stirring to blend. Add liquid shortening. Place over hot (not
boiling) water, and cook and stir until wax pieces are completely
dissolved and mixture is thick, smooth and creamy. Remove from heat.
Stir in sugar replacement and let cool slightly. Dip candies
according to recipe. Shake off excess chocolate. Place on very
lightly greased waxed paper and allow to cool completely. (If candies
do not remove easily, slightly warm the waxed paper over electric
burner or with clothes iron.) Store in a cool place.
Exchange full recipe: 3 low-fat milk
Calories full recipe: 427
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SueA, CA (10:28:29 pm) : I made these today. They were very good.
{ Exported from MasterCook Mac }
Macadami-Mocha Brownies
Recipe By: Good Housekeeping Magazine 1991
Serving Size: 16
Preparation Time: 0:00
Categories: Cookies
2 cups graham cracker crumbs finely ground
1 cup unsalted macadamia nuts chopped
3 teaspoons heaping instant coffee powder
1 teaspoon vanilla extract
1 1/3 cups sweetened condensed milk (1 can)
1/4 teaspoon salt
6 ounces semisweet chocolate chips
confectioner's sugar optional
Preheat oven to 350 F. Mix graham-cracker crumbs, nuts, coffee powder,
vanilla, milk, salt, and chocolate chips, stirring until blended.
Pour batter into a greased 8-inch square pan. (It was quite thick).
Bake for 25 to 30 minutes. Remove from oven; let cool slightly; and, while
still warm, cut into 2-inch squares.
Dust with confectioner's sugar, if desired.

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Annie, TX (10:33:28 pm) : Chocolate Fudge Pudding Cake
1 reduced fat brownie mix (1 g fat per serving)
1 cup skim milk
2/3 cup hot water
Mix dry brownie mix and skim milk in a large bowl with electric mixer. Pour
into a sprayed 9x13 pan. Pour hot water over mixture and and cut through
with a knife. Bake uncovered at 350 for 20 -25 minutes. Don't overbake.
Serve hot.
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lynn,pa. (10:40:29 pm) : I/m so new at this. How do you print the recipes?
Itried and just got the chat.
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SueA, CA (10:42:30 pm) : Lynn, see the four "buttons" above where you
type-Chat, Recipe, Erase and Bye.
You hit recipe and it goes to the right.
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SueA, CA (10:44:59 pm) : { Exported from MasterCook Mac }
Chocolate Pecan Pie Squares
Recipe By:
Serving Size: 12
Preparation Time: 0:00
Categories: Cookies
1 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter softened
1 package milk chocolate chips, (11.5-ounces)
1 cup corn syrup
3 eggs
1/3 cup sugar
1/4 cup butter melted
1/2 teaspoon salt
1 cup pecans chopped
Whipped cream or ice cream optional
Cookie Base:
In a small bowl, combine flour, sugar, soda and salt. Cut in 1/4 cup butter
with pastry blender or 2 knives until mixture resembles fine crumbs. Press
evenly into foil-lined and greased 13-by-9-inch baking pan. Bake at 350 F.
for 7 minutes.
Pecan Pie Filling: Melt over hot (not boiling) water, milk chocolate chips;
set aside.
In large bowl combines corn syrup, eggs, sugar, 1/4 cup butter and salt;
beat well. Blend in melted chocolate. Stir in pecans. Pour filling over warm
cookie base. Bake at 350 F. 35 to 40 minutes. Cool. Cut into 3-inch squares.
Serve with whipped cream or ice crea, if desired.

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SueA, CA (10:47:57 pm) : { Exported from MasterCook Mac }
German Chocolate Struesel Cake
Recipe By: Duncan Hines
Serving Size: 16
Preparation Time: 0:00
Categories: Cakes
1 package Swiss chocolate cake mix
1 package vanilla instant pudding (4 serving )
2 tablespoons salad oil
1 1/2 cups water
2 eggs
1/2 cup flour
1/2 cup brown sugar
1/4 cup flaked coconut
2 tablespoons butter or margarine melted
Preheat oven to 375 F. In large bowl blend cake mix, pudding, mix, oil,
water and eggs. Beat 2 minutes at medium speed. Do not overmix. spread 3/4
of batter evenly in greased and floured 10-inch tube pan. To make struesel
combine flour, brown sugar, coconut and butter. Sprinkle 2/3 cup of mixture
over batter in pan. Spread remaining batter over streusel; top with reserved
streusel. Bake 40 -50 minutes at 375 F until done. Cool right side up 25
minutes; remove from pan and glaze top side up. Glaze: Blend 3/4 cup
confectioners sugar with 1 tablespoons milk. Drizzle over cake

Notes: Forms a frosting like streak in the middle
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Annie, TX (10:49:29 pm) : Mexican Chocolate Cake
5 egg whites
1 1/2 cups unsweetened cinnamon applesauce
1 reduced fat chocolate cake mix
2 tsp. vanilla
1 tsp. cinnamon
Topping: 2 Tb. sugar
3/4 tsp. cinnamon
Beat egg whites with electric mixer until foamy. Mix in applesauce and then
add dry cake mix, vanilla and cinnamon. Mix at medium speed for 1 minute.
Spread in sprayed and floured 9 x 13" pan. Mix topping ingredients and
sprinkle on top. Bake at 350 for 25-30 minutes.
12 servings. Per serving 22 calories, 3 g fat, 0 cholesterol.
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SueA, CA (10:57:30 pm) :
Kahlua Brownies
Recipe By:
Serving Size: 16
Preparation Time: 0:00
Categories: Cookies
2 squares (1 ounce each)unsweetened chocolate
1 stick butter
2 eggs
1 cup sugar
1 teaspoon vanilla
1/2 cup flour
2 tablespoons instant expresso powder
1/2 teaspoon salt
3/4 walnuts coarsely chopped
1/4 cup Kahlua
Melt chocolate and butter in a small saucepan; cool. Beat eggs in a small
bowl with electric mixer at high speed; gradually beat in sugar until
mixture is light and fluffy. Stir in cooled chocolate mixture along with
vanilla. Fold in flour, expresso powder and salt until well blended. Stir in
walnuts.
Spread into an 8-by-8-inch greased baking pan. Bake in moderate oven (350 )
for 25 minutes or until shiny and firm on top. Brush with Kahlua. Cool in
pan on wire rack. Cut into 16 squares. Wrap each in plastic wrap to store,
if you wish.

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SueA, CA (11:02:53 pm) : Mocha Pecan Pie
Bon App tit November 1994
10 SERVINGS
CRUST
l 1/4 cups all purpose flour
I tablespoon grated orange peel
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup (1/2: stick) chilled unsalted butter, cut into small pieces
1/2 cup chilled solid vegetable shortening, cut into small pieces
1 tablespoon orange juice
2 tablespoons (about) ice water
FILLING
3 tablespoons unsalted butter
3 tablespoons unsweetened cocoa powder
1 tablespoon whipping cream
2 teaspoons instant espresso powder or instant coffee powder
1 cup light corn syrup
I cup sugar
3 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups coarsely chopped pecans (about 6 ounces)
Coffee Whipped Cream (see recipe)
FOR CRUST: Combine first 4 ingredients in processor. Using on/off turns, cut
in butter and shortening until mixture resembles coarse meal. Blend in
orange juice and enough water by tablespoonfuls to form moist clumps. Gather
dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. (Can
be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room
temperature before rolling.)
Preheat oven to 350 F. Roll out dough on lightly floured surface to
12-inch-diameter round. Transfer to 9-inch diameter glass pie dish. Trim
edges and cnmp decoratively. Freeze 15 minutes. Line crust with foil; fill
with dried beans or pie weights. Bake 15 minutes. Remove foil and beans.
Bake crust until pale golden, about 10 minutes. Cool on rack.
FOR FILLING: Melt butter in heavy small saucepan over medium heat. Stir in
cocoa, then cream and espresso powder. Pour into large bowl. Add corn syrup,
sugar, eggs, vanilla and salt; whisk until well blended. Stir in pecans.
Pour filling into pie crust. Bake until puffed and set, about 1 hour.
Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and
let stand at room temperature.)
Cut pie into wedges. Transfer to plates. Serve with dollops of Coffee
Whipped Cream.
COFFEE WHIPPED CREAM
MAKES ABOUT 2 CUPS
1 cup chilled whipping cream
3 tablespoons coffee liqueur
I tablespoon powdered sugar
Pour chilled cream into medium bowl. Beat until soft peaks form. Add coffee
liqueur and powdered sugar and beat until stiff peaks form.
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SueA, CA (11:08:57 pm) : Recipe from the package
German Sweet Chocolate Pie
1 pkg (4oz) Baker's German Sweet chocolate
1/4 cup butter
1 2/3 cups evaporated milk
1 1/2 cups sugar
3 Tbsp cornstarch
1/8 tsp salt
2 eggs
1 tsp vanilla
1 unbaked 10" pie shell
1 2/3 cup coconut (flake)
1/2 cup chopped pecans
(recipe makes 10 to 12 servings)
Melt the chocolate with butter over low heat; stir until blended. Remove
from heat; gradually blend in milk. Mix sugar, cornstarch, salt; beat in
eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell.
Mix coconut and pecans; sprinkle over the filling.
Bake at 375 for 45 minutes or until top is puffed. (Filling will be soft,
but will set while cooling,)
Cool at least four hours before serving.
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SueA, CA (11:13:14 pm) : Chocolate Peanut Butter Balls
Gourmet September 1991
3/4 cup firmly packed light brown sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled, plus 3/4 stick (6
tablespoons) unsalted butter
3/4 cup graham cracker crumbs
1 cup creamy peanut butter
a 12-ounce bag semisweet chocolate chips
In a bowl stir together the brown sugar, 1/2: stick of the butter, the
graham cracker crumbs, and the peanut butter until the mixture is smooth and
chill the mixture, covered, for 1 hour, or until it is firm enough to form
into balls Form teaspoonfuls of the mixture into balls and transfer the
balls as they are formed to a baking sheet lined with wax paper In a metal
bowl set over a pan of barely simmering water melt the chocolate chips with
the remaining 3/4 stick butter, stirring until the mixture is smooth, and
let the chocolate mixture cool. Dip the balls into the chocolate mixture
with a fork, coating them well and letting the excess drip off, transfer
them as they are coated to the baking sheet, and chill them, covered
loosely, for at least 1 hour or overnight (The balls may be double-dipped if
desired ) Makes about 40 chocolate peanut butter balls.
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