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in the AOL Golden Gate Genealogy Forum Return to Chocolate Recipes Main Page Amaretto Chocolate Pudding From: HOST GFS DdH2 Submitted by: USSGERI
1 & 3/4-ounce box (cook and serve) chocolate pudding mix 2 ounces semisweet chocolate, finely chopped 1 & 1/2 cups plus 2 tablespoons milk 7 tablespoons amaretto liqueur 1/2 cup chilled whipping cream 1 tablespoon sugar Raspberries (optional) Chocolate curls (optional)
Pour dry chocolate pudding mix into heavy saucepan. Add chopped semisweetchocolate. Gradually mix in milk and 6 tablespoons amaretto liqueur. Stirpudding over medium heat until chocolate melts and pudding comes to boil and thickens.
Divide pudding equally among four 3/4-cup ramekins or custard cups. Refrigerate until cold, at least 1 hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
Whip cream, sugar and remaining 1 tablespoon amaretto liqueur in small bowl until stiff peaks form. Top chilled pudding with large dollop of whipped cream, then with raspberries and chocolate curls, if desired. Serves 4 Recipe submitted by Ron (WEB) -----------------------------
AUNT TEEN'S CREAMY CHOCOLATE FUDGE From: HOST GFS DdH2 Submitted by: Kelly
Ingredients 1 (7 ounce) jar marshmallow creme 1 & 1/2 cups white sugar 2/3 cup evaporated milk 1/4 cup butter 1/4 teaspoon salt 2 cups milk chocolate chips 1 cup semisweet chocolate chips 1/2 cup chopped nuts 1 teaspoon vanilla extract
Directions 1 Line an 8x8 inch pan with aluminum foil. Set aside. 2 In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly. 3 Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
Makes 1 - 8x8 inch pan Prep Time: 10 Minutes Cook Time: 20 Minutes Ready in: 30 Minutes
" This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so. " HOST GFS DdH2 Genealogy Forum Keyword: ROOTS -----------------------------
Banana Chocolate Chip Cookies From: GFA Terry
2 c. sifted flour 2 tsp. baking powder 1/4 tsp. salt 2/3 c. shortening 1 c. sugar 2 eggs 1 c. mashed bananas 1 tsp. vanilla 1 pkg. chocolate chips Sift flour, baking powder and salt and set aside. Cream together shortening and sugar. Beat eggs and add to cream mixture. Alternately add mashed bananas and flour mixture. Add vanilla and chocolate chips. Bake at 375 degrees for 10 to 12 minutes. -----------------------------
BANANA NUT CHOCOLATE CHIP CRUMB CAKE From: HOST GFS DdH2 Submitted by: USSGERI
Ingredients: 2 & 1/2 cups Post Banana Nut Crunch Cereal, divided 2 cups flour 1 teaspoon baking soda 1/2 cup (1 stick) butter or margarine, softened 2 eggs 1/2 cup firmly packed brown sugar 1 (8 oz.) vanilla yogurt 3/4 cups semi-sweet real chocolate chips 1/4 cup (1/2 stick) butter or margarine melted 3 tablespoons honey Directions: Heat oven to 350øF. Sprinkle 1 cup of the cereal in bottom of greased 8-inch square baking pan. Mix flour and baking soda in medium bowl. Beat 1/2 cup softened butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with yogurt, beating after each addition until smooth. Stir in chips. Spoon into prepared pan. Bake 35 minutes or until toothpick inserted in center comes out clean. Remove from oven. Heat broiler. Mix 1/4 cup melted butter and honey in medium bowl. Add remaining 1 & 1/2 cups cereal; toss to coat well. Sprinkle evenly over cake. Broil 4 inches from heat 2 to 3 minutes or until lightly browned. Cool slightly. Serve warm. Serves: 12 -----------------------------
Blueberry-Chocolate Candy From: GFA Terry
Here's an easy-to-make and delicious combination of blueberries and chocolate: BLUEBERRY CLUSTERS 2 c. (11 1/2 oz. or 12 oz.) milk chocolate chips 1/4 c. butter or margarine 2 c. fresh blueberries, washed and dried 1 1/2 inch paper candy liners Over hot (not boiling) water, combine the chocolate and butter. Stir until melted and mixture is smooth. Remove from heat. Place 1 teaspoon of melted chocolate in paper candy liners. Add 6 to 8 blueberries; top with 2 teaspoons chocolate, making sure the blueberries are well coated. Chill for 20 to 30 minutes. Serve at room temperature up to 1 hour; store in refrigerator. Yield: About 2 1/2 dozen candies. -----------------------------
CHOCOLATE GRAHAM CRACKER DELIGHT From: HOST GFS DdH2 (from Annie)
1 1/2 pkgs. (4 oz. each) Bakers German's Sweet Chocolate 1/3 c. milk 1 pkg. (3 oz.) cream cheese, softened 2 tbsp. sugar (optional) 1 Keebler Graham Cracker Ready-Crust Brand Pie Crust 3 1/2 c. thawed Birds Eye Cool Whip Whipped Topping
Finely chop 1/2 package of chocolate. Heat remaining chocolate and 2 tablespoons of the milk in a saucepan over low heat. Stir until melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture. Beat until smooth. Fold in whipped topping. Blend until smooth. Fold in chopped chocolate. Spoon into pie crust. Freeze until firm, about 4 hours. Let stand 1 hour before serving. Store any leftover pie in freezer.
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CHOCOLATE MACAROONS From: HOST GFS DdH2 (from Annie)
1 sq. unsweetened chocolate 1 1/3 c. flake coconut 1/3 sweetened condensed milk 1/2 tsp. vanilla Heat oven to 350 degrees. Microwave chocolate (in microwavable bowl) for 1-2 minutes on high until almost melted, stirring after each minute. Stir chocolate until completely melted. Stir in milk, coconut and vanilla. Drop from teaspoon 1 inch apart on well-greased cookie sheet. Bake 10-12 minutes or until firm. Makes about 2 dozen cookies.
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CHOCOLATE ALMOND BISCOTTI From: HOST GFS DdH2 Submitted by: USSGERI Preparation Time: 30 minutes Cooking Time: about 45 minutes Serves: makes about 30 Biscotti and 1 C chocolate glaze
1/2 C Butter, softened 3/4 C Sugar 2 Eggs 1 tsp Almond Extract 2 1/4 C Flour 1/4 C Cocoa powder 1 tsp Baking powder 1/4 tsp Salt 1 C Sliced Almonds Chocolate Dipping Glaze: 1 C Semi-sweet Chocolate chips 1 T Shortening or Butter Preheat oven to 350F. Cream butter and sugar until blended. Add eggs and almond extract; mix well. Stir together flour, cocoa, baking powder and salt. Gradually add to butter mixture, mixing until smooth. Stir in almonds using wooden spoon or using hands to kneed into the dough. Shape dough into two 11 inch long rolls. Place the rolls 3 to 4 inches apart on large ungreased cookie sheet. Bake 30 minutes or until rolls are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife, cut rolls diagonally using sawing motion, into 1/2 inch (~1 cm) thick slices. Arrange slices, cut sides down, close together on cookie sheet. Bake 8 to 9 minutes. Turn slices over; bake an additional 8 to 9 minutes Cool on cookie sheet on wire rack. After the biscotti's are cooled dip one end in the melted chocolate* and garnish with additional almonds, if desired. Cool to let the chocolate set.
Chocolate Dipping Glaze Melt 1 cup semi-sweet chocolate chips and 1 tablespoon shortening in a small microwave-safe bowl. Microwave on high for 1 to 1 1/2 minutes or until smooth when stirred. -----------------------------
Chocolate Banana Bread From: DarlaJoV
Chocolate Banana Bread Makes 2 - 9x5 inch loaves 1 cup margarine, softened 2 cups white sugar 4 eggs 6 bananas, mashed 2 teaspoons vanilla extract 3 cups all-purpose flour 2 teaspoons baking soda 1/4 cup unsweetened cocoa powder 1 cup lite sour cream 1 cup semisweet chocolate chips
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. 2 In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans. 3 Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean. Darla Jo -----------------------------
CHOCOLATE BAR BAR PIE From: HOST GFS DdH2
CHOCOLATE BAR BAR PIE 20 lg. marshmallows 1/2 c. milk 1 lg. Hershey almond bar (1/2 lb.) 1/2 c. whipping cream 1 graham cracker pie crust
Put the marshmallows and milk in saucepan over low heat and stir until melted. Add to this the Hershey bar. Stir until this melts; then allow to cool. After cool, whip 1/2 cup whipping cream. Add and mix. Pour into graham cracker pie crust. Chill.
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Chocolate Bread Pudding From: HOST GFS DdH2 Submitted by: USSGERI
Ingredients: 2 cups soft bread crumbs 1 quart milk 1 Tbsp. butter, softened 2 ounces unsweetened chocolate squares 2/3 cups sugar 2 eggs beaten 1 tsp. vanilla Cream
Combine breadcrumbs and milk in a large bowl and allow to sit for about 30 minutes. Meanwhile, spread butter along the bottom and sides of a 1-quart baking dish. Melt chocolate squares in the microwave or saucepan being careful not to scorch. Add sugar to the chocolate and stir. Slowly stir in milk and bread mixture and eggs and vanilla. Pour into baking dish and bake at 350 for about 2 hours or until deep brown. Serve pudding warm with cream poured over the top.
The Skinny: Use low fat milk and your favorite sugar and egg substitute. For those of you that might not know, the chocolate in this recipe is cooking chocolate. It usually comes in large bars that can be broken into ounce-sized pieces.
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Chocolate Buttermilk Pie From: HOST GFS DdH2
3 ounces chocolate 1 9-inch prepared pie shell 3 eggs 3 egg yolks 1 and 1/2 cups buttermilk 4 Tbsp. butter, melted Juice of 1 lemon Zest of 1 lemon 1 tsp. vanilla extract 1/2 cups brown sugar 1 and 1/2 Tbsp. all-purpose flour
Bake pie shell in 350 degree oven for about 15 minutes. Allow to cool. Melt chocolate in a double broiler. Remove from heat and allow to cool slightly, then spread chocolate evenly around surface of pie shell. Whisk together eggs, egg yolks, buttermilk, butter, lemon juice and zest and vanilla. Combine sugar and flour together and slowly add to the egg and buttermilk mixture. Pour mixture into a saucepan and cook over medium heat for about 5 to 7 minutes or until thickened. Pour mixture into pie shell and bake for about 30 minutes at 350 degrees. The custard will set up while cooking and should firm up as it cools.
The Skinny: Whew....that's quite a few eggs. I assume you could use egg substitute or a combination of some real eggs and some substitute. Use your favorite sugar substitute.
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CHOCOLATE CAPPUCCINO CHEESECAKE From: HOST GFS DdH2 (from Al Rec)
Makes 1 - 9 or 10 inch cake Prep Time: 30 Minutes Cook Time: 1 Hour Ready in: 4 Hours Ingredients 1 cup chocolate cookie crumbs 1/4 cup butter, softened 2 tablespoons white sugar 1/4 teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 eggs 8 (1 ounce) squares semisweet chocolate 2 tablespoons whipping cream 1 cup sour cream 1/4 teaspoon salt 2 teaspoons instant coffee dissolved in 1/4 cup hot water 1/4 cup coffee flavored liqueur 2 teaspoons vanilla extract
1 cup heavy whipping cream 2 tablespoons confectioners' sugar 2 tablespoons coffee-flavored liqueur 1 (1 ounce) square semisweet chocolate
Directions 1 Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan. 2 Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside. 3 In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth. 4 Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth. 5 Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan. 6 Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings. 7 To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur. 8 To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed. Nutrition at a glance Servings Per Recipe: 12 amount per serving
Calories 620 Protein 9g Total Fat 45.1g Sodium 343mg Cholesterol 165mg Carbohydrates 45.2g Fiber 1.8g
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Chocolate Caramel Brownies From: Host GFS DarlaJo
Chocolate Caramel Brownies Yields: about 24 brownies 1 box (18 1/4 ounces) German or other chocolate cake mix 3/4 cup (1 1/2 sticks) butter, melted 2/3 cup evaporated milk, divided 1 cup chopped pecans 2 packages (7 ounces each) chocolate-covered caramels (see note below) 1 cup (6 ounces) semisweet chocolate chips
Preheat the oven to 350 degrees F. Coat a 9- by 13-inch baking dish with nonstick cooking spray. In a large bowl, combine the cake mix, butter, 1/3 cup evaporated milk, and the pecans, stirring with a spoon until a dough forms. Press half the dough into the baking dish and bake for 6 minutes, reserving the remaining dough. Meanwhile, in a medium saucepan, melt the caramels with the remaining 1/3 cup evaporated milk over medium heat, stirring frequently. Remove the baking dish from the oven and sprinkle the chocolate chips over the warm dough. Spread the melted caramel mixture over the chips, then crumble the remaining dough over the top. Bake for 20 minutes. Let cool, then refrigerate for at least 1 hour before cutting. Note: If you prefer, you can use plain caramels rather than chocolate-covered ones. -----------------------------
Chocolate Cheesecake Diabetic Recipe From: Host GFS DarlaJo
Chocolate Cheesecake Diabetic Recipe from my friend SpeedRoots 2 pkg cream cheese (8-oz. each) 3 eggs 3 T heavy cream 4 oz unsweetened baking chocolate, melted (4 squares) 1 t vanilla 1-1/2 c Splenda
Preheat oven to 350 degrees. Cut a circle of foil and use it to line the bottom of an 8" cake pan. Spray foil lightly with non-stick cooking spray. Fill a large rectangular baking pan with about 1" of water. Mix vanilla into the melted chocolate and allow to cool. Mix cream cheese, eggs, cream and Splenda in a mixer until smooth, then add the chocolate and mix until everything is incorporated. Pour batter into your prepared pan. Place filled cake pan into the bath you have prepared for it, taking care that the water doesn't overflow into the batter. Bake for about 1 hour. Test it at about 50 minutes to see if it is baked yet (you can tell if it jiggles when you move it, or by pressing the center, it should be firm.) Careful not to overcook it! If this is cut into 16 pieces, the following amounts would apply: 3 carbs, 150 calories, 15 gr total fat (9 saturated), 1 gr fiber.
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Chocolate Chip Cheesecake From: Host GFS DarlaJo
Chocolate Chip Cheesecake Serves: 10 to 12
1 package (9 to 11 ounces) chocolate wafer cookies, finely crushed 1 1/4 cups sugar, divided 1/2 cup (1 stick) butter, melted 3 packages (8 ounces each) cream cheese, softened 3 eggs 1 cup sour cream 1 teaspoon vanilla extract 1/4 teaspoon salt 1 package (12 ounces) miniature semisweet chocolate chips
Preheat the oven to 350 degrees F. In a large bowl, combine the crushed wafers, 1/4 cup sugar, and melted butter; mix well and press into the bottom and up the sides of a 9-inch springform pan to form a crust. Refrigerate while making batter. In a large bowl, beat the cream cheese, eggs, and remaining 1 cup sugar until smooth. Add the sour cream, vanilla, and salt and continue to beat until well mixed. Stir the chocolate chips into the batter and pour the mixture into the chilled crust. Bake for 45 to 50 minutes, or until the batter begins to set. Turn off the oven and allow the cheesecake to sit in the oven for 1 hour with the oven door closed. Allow to cool, then cover and chill overnight before serving.
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Chocolate Chip Cookies From: Host GFS DarlaJo
Chocolate Chip Cookies (Recipe may be halved)
2 cups butter 4 cups flour 2 tsp. soda 2 cups sugar 5 cups blended oatmeal 24 oz. chocolate chips 2 cups brown sugar 1 tsp. salt 1 8 oz. Hershey Bar (grated) 4 eggs 2 tsp. baking powder 2 tsp. vanilla 3 cups chopped nuts (your choice) - Measure oatmeal and blend in a blender to a fine powder. - Cream the butter and both sugars. - Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. - Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.
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Chocolate Chip Mint Cookies From: HOST GFS DdH2
CHOCOLATE CHIP MINT COOKIES Submitted by: USSGERI 4 egg whites 1 cup packed brown sugar 1 1/3 cup all purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon mint extract 2/3 cup semisweet chocolate chips Preheat oven to 375 degrees. Spray cookie sheet with nonstick cooking spray. In a large bowl, mix together egg whites and sugar, until well blended. In a separate bowl, mix together the flour, baking powder, and salt. Add mint and egg mixture, and stir together. Add in chocolate chips. Place the dough, by rounded teaspoons, about 1 1/2 inches apart on cookie sheet. Bake for 7 minutes, or until cookies begin to brown around the edges. Makes 5 to 6 dozen cookies. Calories per cookie: 30/ Fat 1/2 gram/ Protein 1/2 gram/ Carbs 5.8 grams
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Chocolate Chip Oatmeal Cookies: From: Host GFS DarlaJo
Chocolate Chip Oatmeal Cookies: Preheat oven to 350 degrees. 1 cup butter or margerine (soft) 1 cup brown sugar (packed) 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla 1 1/2 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 3 cups quick oatmeal (uncooked) 12 oz. package semi-sweet chips 12 oz. package chocolate covered raisins. Mix the butter, sugars, eggs and vanilla together until well blended. Mix the dry ingredients together and add to the butter mixture. Blend well. Stir in the oatmeal, chocolate chips and raisins. Drop spoonfuls of dough on an ungreased cooky sheet and bake for 10 minutes, or until lightly browned. Makes about two to three dozen cookies.
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Chocolate Chip Pizza From: Terry Ann2
Chocolate Chip Pizza 1/2 c. sugar 1/2 c. brown sugar, firmly packed 1/2 c. margarine, softened 1/2 c. peanut butter 1/2 tsp. vanilla 1 egg 1 1/2 c. flour 2 c. miniature marshmallows 6 oz. pkg. chocolate chips Heat oven to 375 degrees. In large bowl, combine first 6 ingredients. Blend well. Stir in flour. Press dough evenly over bottom of a 12 or 14-inch pizza pan, forming rim along edge. Bake at 375 degrees for 10 minutes. Sprinkle with marshmallows and chocolate chips. Continue to bake for 5-8 minutes or until marshmallows are puffy and lightly browned. Cool, cut into wedges. Store in tightly covered container. Great for school birthday treat!
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CHOCOLATE CHIP PUMPKIN BREAD From: HOST GFS DdH2 (from Annie)
4 eggs, beaten 2 c. sugar 1 c. oil 1 can pumpkin 3 c. flour 2 tsp. baking soda 2 tsp. baking powder 2 tsp. cinnamon 1 tsp. salt 12 oz. chocolate chips (turn in by hand) Mix all ingredients together adding one at a time. Can be done with electric mixer or by hand. Pour into two greased and sugared loaf pans or one Bundt pan. Bake at 350 degrees for 50 to 60 minutes.
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CHOCOLATE CHIP PUMPKIN COOKIES From: HOST GFS DdH2
Choc. Chip Pumpkin Cookies from Stephanie Cream together: 1 CUP CRISCO 1 1/2 CUPS SUGAR 1/2 CUP MARGARINE SOFTENED ADD ONE EGG SIFT TOGETHER: 2 1/2 CUPS FLOUR 1 TSP. BAKING POWDER 1 TSP. BAKING SODA 1 TSP CINNAMON 1/4 TO 1/2 TSP SALT SLOWLY ADD TO CREME MIXTURE, ALTERNATING THE FOLLOWING INGREDIENT: ONE CUP PUMPKIN AND THEN ADD: 1 TSP VANILLA 1 CUP CHOCOLATE CHIPS 1 CUP CHOPPED NUTS PUT ON GREASED BAKING SHEET AND BAKE FOR 15 MIN. AT 375 DEGREES
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Chocolate Christmas Pizza From: Terry Ann2
Chocolate is the best food on earth and even better during the holidays -- Chocolate Christmas Pizza 1 lb. chocolate-flavored candy coating 1 (12 oz.) pkg. semi-sweet chocolate morsels 2 c. mini marshmallows 1 c. Rice Krispies or Cocoa Puffs 1 c. peanuts 1/3 c. red M&M's 1/3 c. green M&M's 1/3 c. flaked coconut (optional) 1 (2 oz.) sq. vanilla flavored candy coating 1 tsp. vegetable oil Melt chocolate candy coating and chocolate morsels in a heavy saucepan (I do it in microwave) over low heat, stirring often. Remove from heat. Add marshmallows, cereal and peanuts. Stir until coated. Pour mixture into well greased 12 inch pizza pan; sprinkle with candies and coconut if desired. Melt vanilla candy coating with oil in heavy saucepan, stirring often on low heat (I do it in microwave on low). Drizzle over pizza. Let cool at room temperature. Cut into squares or wedges. -----------------------------
Chocolate Coffee Spoons From: DdHober
Chocolate Coffee Spoons Material Heavy plastic spoons White chocolate Milk chocolate Chocolate sprinkles or coloured sugar Instructions 1----In the microwave, melt half of the white chocolate in one bowl. Melt half of the milk chocolate in another bowl. (Of course, you can melt chocolates on the stove top, too.) Personal note here....keep the fire department number posted in the kitchen....I usually find it needed anytime I turn the stove on.... ; ) and seeing those sexy firemen run around your house always adds to my cooking enjoyment ! 2----Dip half of your spoons in white chocolate and the other half in milk chocolate. Dip them as far as the base of the spoon's bowl. Place them on waxed paper and let them set completely. 3----When the chocolate on the spoons is set, melt the remaining white and milk chocolate in separate bowls as before. 4----Dip the white chocolate spoons in milk chocolate and dip the milk chocolate spoons in white chocolate. Dip them only half way up the bowl of the spoon to create a layered effect. Place them back on the waxed paper to begin setting. 5----Let chocolate set only partially (about 5 minutes). Then, gently dip the tips of the spoons in chocolate sprinkles or coloured sugar. These spoons, wrapped in cello wrap and tied with ribbon make wonderful stocking stuffers. You can add instructions to your gift card example-----( Stir me into you coffee). DdHober Civil War Resources My BROWN Family Tree Dees Recipe & Recipe Exchange -----------------------------
Chocolate Covered Pretzel Sticks w/M&M on top From: HOST GFS DdH2 ol.com.aol.co This is waaay to easy and you might want to pass it on. Don't know what it is called though. Put those little round pretzels on a cookie sheet. Top each one with a chocolate kiss. Put the cookie sheet in the oven heated to about 250 for about 2-3 minutes (just until the kiss is soft all the way through). Using a knife or spatula flatten the kiss and put an M&M on the top (red or green look nice for Christmas) and let them harden. This whole process takes about 15 minutes and most of that time is spent unwrapping the kisses. I love the combination of salt and chocolate. Diane
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Chocolate covered pretzels From: GFA Terry
I have several recipes for this. The first one is especially good for Christmas: Chcolate-Peppermint Pretzels 1 c. powdered sugar 1/2 c. butter 1/2 c. shortening 1 egg 1 1/2 tsp. vanilla 2 1/2 c. flour 1/2 c. cocoa 1 tsp. salt 1/4 c. crushed peppermint candy Mix first 5 ingredients. Stir in flour, cocoa and salt. Knead level tablespoons of dough with hands until molding consistency. Roll into 9 inch "ropes", twist into pretzel shapes. Heat oven to 375 degrees Bake until set, about 9 minutes. Cool. Dip tops in glaze; sprinkle with chopped peppermint candies.
CHOCOLATE GLAZE: Heat 2 ounces of unsweetened chocolate and 2 tablespoons of butter over a low heat until melted; remove from heat. Beat in 2 cups powdered sugar and 3 to 4 tablespoons water until smooth. ************
Chocolate-Covered Pretzels 1 (5.75 oz.) pkg. milk chocolate morsels 2 tbsp. shortening 24 (3") pretzels Combine chocolate morsels and shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove double boiler from heat, leaving chocolate mixture over hot water. Dip each pretzel in chocolate; allow excess to drain. Place on waxed paper lined cookie sheets; chill until firm. Arrange pretzels between layers of waxed paper in an air tight container; store in a cool place. Yield: 2 dozen.
********** Another version of Chocolate Pretzels 1 (12 oz.) pkg. semi-sweet chocolate chips 2 tbsp. shortening 36 unbroken sm. pretzel Melt chocolate and shortening in double boiler over hot water. Stir until smooth. Using tongs, dip pretzels into chocolate, coating both sides. Place on wax paper lined tray. Refrigerate 1 hour or until set.
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Chocolate Cream Cheese Cupcakes From: Host GFS DarlaJo
Chocolate Cream Cheese Cupcakes Cupcakes 1 1/2 cup flour 1 cup sugar 1/4 cup cocoa 1 tsp baking soda 1/2 tsp salt 1 cup water 1/3 cup wesson oil (I've used any oil without too strong a flavor) 1 tsp vinegar 1 tsp vanilla extract Sift together flour, sugar, cocoa, baking soda & salt. Add remaining ingredients and beat well. Fill cupcake paper about half full and top with 1 Tbl of topping. (When baked, the chocolate will rise up to almost surround the topping.) Bake at 350 for 20 minutes Yield: 18-19 cupcakes Topping: 8 oz. pkg cream cheese 1 egg 1/3 cup sugar 1/8 tsp salt 6 oz. pkg chocolate chips Combine topping ingredients (except chips) and beat well. Stir in chocolate chips and set aside.
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CHOCOLATE CREME de MENTHE PIE From: HOST GFS DdH2
CHOCOLATE CREME de MENTHE PIE Submitted by: USSGERI
Do you love chocolate and mint? I bet if you give this pie a try that your family and friends will be begging you to make it not just around St. Patrick's Day. This pie has a wonderful chocolate cookie crust and ice cream filling with a wonderful meringue. You can of course use chocolate, mint chocolate chip, or your favorite ice cream. Enjoy!
Preparation Time: 30 minutes Cooking Time:10 minutes Serves: 8 or 1 Dogbyte Cal: unknown 2 1/2 C Crushed Chocolate Sandwich Cookies 1/4 C Butter or Margarine, melted 1 Qt Mint Chocolate Chip Ice Cream, let slightly soften 4 T Creme de Menthe Liqueur (or you can use just a dash of mint flavoring but not as good) 3 Egg Whites to taste Salt (just a small dash) 1/4 tsp Cream of Tartar 2 tsp Creme de Menthe Liqueur 1/3 C Sugar
To make the crust, in a bowl, combine 1 1/2 cups cookie crumbs and melted butter or margarine. To finish the crust, press the crumb mixture firmly over bottom and up the sides of a 9 inch pie pan. Place crust in the freezer to firm up (about 10 minutes).
Take the crust out of the freezer and spread half of the softened ice cream in crust. Drizzle 2 tablespoons of the Creme de Menthe on top of the ice cream and then blend in slightly with a knife. Next, sprinkle about 1/2 cup of cookie crumbs over the ice cream. Place in the freezer to firm up a bit then repeat with another layer of softened ice cream, 2 tablespoons of the Creme de Menthe and the remaining cookie crumbs. Place the pie back in the freezer and freeze till firm. You can choose to make the meringue now and freeze with the pie (no longer than 24 hours) or make before serving. To make the meringue use a medium small bowl and beet the egg whites until they are white and foamy. Add salt (just a small dash) and cream of tartar to the egg whites. Continue to beat the eggs until slightly stiff. Gradually add the sugar beating until all the sugar is incorporated. Continue to beat until peaks form. Gently fold in 2 teaspoons creme de menthe. Remove the pie from the freezer and spread meringue over pie. Before serving brown the pie (actually the meringue will brown slightly) using the broiler. Enjoy with Irish coffee or your favorite beverage.
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Chocolate Crunch From: Host GFS DarlaJo
Chocolate Crunch Preheat oven to 350 Lay graham crackers on cookie sheet (or baking pan) (fill try 3 1/2 approx) Melt 2 sticks of butter in a pot w/ 1/2 cup of sugar Pour sugar in slowly stirring constantly As it starts to boil, shut it of and put in 1 tsp vanilla and 1 cup of chopped walnuts Pour across cookie sheet Put in oven for 10 minutes or until it bubbles Take it out and put chocolate chips (whole bag) over top... smooth it out. Put in fridge until it gets solid.
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Chocolate Crunch Candy Bars From: HOST GFS DdH2
Chocolate Crunch Candy Bars 1/2 cup butter 1 cup sugar 2 eggs (slightly beaten) 3/4 cup flour 1/2 tsp salt 1/2 tsp baking powder 3 Tbsp cocoa 1 cup chopped nuts 1 cup miniature marshmallows 1/2 cup chocolate chips (melted) 1/2 cup peanut butter 1/2 cup Rice Krispies Combine butter, sugar, eggs, flour, salt, baking powder and beat for 1 minute. Add cocoa and chopped nuts and beat another 1/2 minute. Put in greased 9x13 pan and bake for 15 minutes in a 350§ oven. Remove from oven and top with the marshmallows. Put back into over for 3 minutes. Remove and spread the marshmallows with the back of a spoon. Cool. Combine chocolate chips, peanut butter and Rice Krispies and spread over the cooled bars. Refrigerate. Host GFS Hope
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CHOCOLATE DELIGHT From: HOST GFS DdH2
CHOCOLATE DELIGHT Submitted by: USSGERI Makes 12 servings Prep Time: 15 Minutes Ready in: 15 Minutes " This is the most delightful chocolate dessert that you will ever taste! " Ingredients 1 (18.5 ounce) package chocolate cake mix 1 cup coffee-flavored liqueur 2 (6 serving) packages instant chocolate pudding mix 6 (1.4 ounce) bars chocolate covered toffee bars, chopped 2 (12 ounce) containers frozen whipped topping, thawed 1 (1 ounce) square semisweet chocolate Directions 1 Prepare chocolate cake according to package directions, and bake in a 9x13-inch pan. Cool. Cut into squares and pour coffee-flavored liqueur over cake. Prepare chocolate pudding according to package directions. 2 In large trifle bowl or other glass bowl, crumble half of cake. Top cake with half of chocolate pudding, half of crumbled candy bars, and one container of whipped topping. Repeat layering. Shave chocolate with a vegetable peeler for garnish. Keep refrigerated until serving. Makes 12 servings HOST GFS DdH2 Genealogy Forum Keyword: ROOTS
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Chocolate Easter Eggs From: GFA Terry
Found these --
HOMEMADE EASTER EGGS 1/4 lb. butter 1-2 boxes 10X sugar 1/2 c. mashed potatoes 1 tsp. vanilla Coating: 1/2 lb. bitter chocolate 3 tbsp. melted paraffin Peel and boil potatoes until soft, drain and mash. Cream butter with potatoes. Let cool. Add sugar and vanilla, little at a time, knead with your hands until creamy. Mold into egg shape. Dip into melted chocolate. Alt: 1 1/2 c. grated coconut 1 c. peanut butter 1 c. cut up maraschino cherries PEANUT BUTTER COCONUT EGGS 2 c. graham cracker crumbs 1 lb. box 10x sugar 1 c. coconut 1 c. peanut butter 2 sticks margarine 1 (12 oz.) bag of chocolate chips 1/2 paraffin square Mix margarine (soften) with peanut butter; add flaked coconut, then add graham cracker crumbs, then mix in 10x sugar with hands. Form into egg shapes. Melt chocolate chips and paraffin wax over low heat. Dip and cover eggs; set on wax paper.
PEANUT BUTTER EGGS 2 c. of creamy peanut butter 1 1/2 lb. confectioners sguar 1 1/2 lb. butter--CHOCOLATE COATING:--12 oz. bag of chocolate chips 1 1/3 bar of paraffin
Mix together the peanut butter, butter (at room temperature) and confectioners sguar and knead until smooth. Cut into 36 pieces and form egg shapes. Refrigerate for several hours and dip into the chocolate. Coating: Melt a 12 oz. bag of chocolate chips and 1/3 bar of paraffin in the top of a double boiler. The chocolate has to cool to about 100 degrees. It is best to let the eggs chill in the refrigerator over night then dip them into the chocolate the next day.
PEANUT BUTTER EGGS 8 oz. cream cheese, softened 8 oz. peanut butter 1 tsp. vanilla 1 stick margarine, softened 1 1/2 to 2 lb. 10X sugar 6-12 oz. chocolate for melting
Mix peanut butter and cream cheese. Add vanilla and margarine. Gradually add 10X sugar, adding enough to form balls easily. Form into egg-shaped balls (to desired size). Chill 2 hours. Melt chocolate in top of double boiler. Dip eggs into chocolate. Chill until chocolate is set. -----------------------------
Chocolate for Breakfast! From: LydaT
Chocolate Gravey My mother made this special sauce on sunday mornings and was served over biscuits and butter.. 4 TBL Flour 4 TBL Cocoa 10 TBL Sugar
Mix these in a sauce pan. When completely mixed start adding water (yes water) I have no measurement for this. As sauce starts to heat it will thicken. Add water until you get the thickness you want. We make it a little thinner than gravey. This really is a great breakfast. If I could only make biscuits like my mom? -----------------------------
Chocolate Fried Pies From: GFA Terry
FRIED PIE FILLING Ingredients : --CHOCOLATE:--1 c. sugar 3 tbsp. flour 1 stick margarine 1 c. milk 3 tbsp. chocolate
Preparation : Mix all ingredients in a saucepan. Bring to boil and cook until very thick. Let cool. FOR COCONUT FILLING: omit the chocolate and add 1 cup coconut and 1 teaspoon vanilla. -----------------------------
Chocolate Fudge Mint Brownies From: Host GFS DarlaJo
Chocolate Fudge Mint Brownies from SpeedRoots
I suggest that you cut them in small pieces, as they are quite rich. But sinfully good!
3 stick margarine (NOT BUTTER) 4 eggs 1 C sugar 2 C powdered sugar 1 C flour 1/2 teaspoon baking powder 1 teaspoon peppermint extract 2 Tablespoon milk 1 16 oz can Hershey Chocolate Syrup 6 oz. chocolate chips (apx. 1 cup) green food coloring Heat oven to 350. Grease jelly roll pan or 4 sided cookie sheet Layer 1 1 C sugar 1 stick margarine 4 eggs 1 can chocolate syrup 1 C flour 1/2 teaspoon baking powder
Mix all the ingredients for layer 1 together until well blended. Pour into pan, Bake for 25 minutes or until toothpick comes out clean. Refrigerate until completely cooled.
DO NOT MAKE LAYER 2 AHEAD OF TIME, powder sugar will separate & become lumpy!!
Layer 2 1 stick margarine 2 C powdered sugar 2 Tablespoon milk 1 teaspoon peppermint extract dash green food coloring
Mix all the ingredients for layer 2 together until well blended. Spread evenly over layer 1. Refrigerate until firm, at least 25 minutes.
Layer 3 1 stick margarine 6 oz. chocolate chips
Melt together margarine & chocolate chips, stirring constantly until well blended and smooth. Let cool slightly, pour & spread evenly over layer 2. Using a knife dipped in HOT water, & wiped dry, cut into small pieces. You must cut into pieces before the top sets up hard otherwise if it hardens & you try to cut it, the topping will crack.
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Chocolate Fudge Pie From: Host GFS DarlaJo
Chocolate Fudge Pie from SpeedRoots
1 cup (250 ml) sugar 1/2 cup (125 ml) butter 2 egg yolks 2 oz (55 g) melted unsweetened chocolate 1/3 cup (80 ml) all-purpose flour 1 tsp (5 ml) vanilla extract 1 cup (250 ml) coarsely chopped walnuts or pecans, or whole peanuts 2 egg whites, beaten until stiff
Cream together the sugar and butter. Beat in the egg yolks and chocolate. Add the flour, vanilla, and nuts, mixing to combine thoroughly. Fold in the beaten egg whites. Pour into a well greased 8- to 9-inch (20 - 23 cm) pie pan and bake in a preheated 325F (165C) oven for 30 minutes. Makes 1 pie to serve 6 to 8. -----------------------------
Chocolate Fudge Pie From: Host GFS DarlaJo
Chocolate Fudge Pie from SpeedRoots
1 cup (250 ml) sugar 1/2 cup (125 ml) butter 2 egg yolks 2 oz (55 g) melted unsweetened chocolate 1/3 cup (80 ml) all-purpose flour 1 tsp (5 ml) vanilla extract 1 cup (250 ml) coarsely chopped walnuts or pecans, or whole peanuts 2 egg whites, beaten until stiff
Cream together the sugar and butter. Beat in the egg yolks and chocolate. Add the flour, vanilla, and nuts, mixing to combine thoroughly. Fold in the beaten egg whites. Pour into a well greased 8- to 9-inch (20 - 23 cm) pie pan and bake in a preheated 325F (165C) oven for 30 minutes. Makes 1 pie to serve 6 to 8.
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CHOCOLATE GRAVEY From: BSEIB777
1 CUP SUGAR 1/4 CUP FLOUR DASH OF SALT (1/8 TEASPOON) 3 TABLESPOONS HERSHERYS CHOCOLATE ABOUT 2 CUPS MILK 1 TEASPOON VANILLA 1 TABLESPOON BUTTER
IN A 10 TO 12 INCH CASK IRON SKILLET, MIX SUGAR, FLOUR, SALT AND COCO UNTIL IT IS MIXED GOOD. MAKE A WELL IN CENTER OF MIXTURE AND POUR A LITTLE MILK AND STIR, KEEP ADD A LITTLE MILK AT A TIME UNTIL YOU HAVE A CREAMY TEXTURE OF THE CHOCOLATE. WHEN YOU GET THIS MIXED GOOD ADD ENOUGH MILK TO FILL THE SKILLET ABOUT 1/2 WAY UP. COOK OVER MED HEAT, STIRING ALL THE TIME. DO NOT LET THE BOTTOM BURN. IT IS EASIER TO USE A WISK FOR THIS. STIR UNTIL GRAVY BOILS AND THICKENS. AT THIS TIME TAKE OFF HEAT AND ADD 1 TEASPOON VANILLA AND TABLESPOON BUTTER. SERVE OVER BISQUITES OR DIP BISQUITE INTO GRAVY. VERY SWEET, VERY GOOD. RECEIPE FROM BETTY BINION TO BONNIE SEIBERT.
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CHOCOLATE GRAVEY From: GFA Terry
I've seen packets of chocolate gravy in the grocery storem but here's a recipe I found. I haven't tried it myself, though I hope it works for you. :D GFA Terry ***** Chocolate Gravy 1 c. sugar 1/4 c. cocoa 1/2 c. flour 1/2 stick margarine 3 c. milk Mix the first 3 ingredients very well. Add melted butter or oleo and mix. Put the pan on heat and slowly add milk stirring as you add the milk. Cook stirring constantly until thick like gravy. Serve with biscuits.
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Chocolate Haystacks From: Ness306251
2 c. sugar 1/2 c. cocoa 1/2 c. milk 1/2 c. margarine Boil for 1 minute and remove from heat. Add: 1/2 c. peanut butter 1 tsp. vanilla 3 c. oatmeal -----------------------------
Chocolate Is A Vegetable! From: DdHober Submitted by: BHogan32
Chocolate is a Vegetable: Chocolate is derived from cocoa beans. Bean = vegetable. Sugar is derived from either sugar CANE or sugar BEETS. Both are plants, which places them in the vegetable category. Thus, chocolate is a vegetable.
To go one step further, chocolate candy bars also contain milk, which is dairy. So candy bars are a health food. Chocolate-covered raisins, cherries, orange slices and strawberries all count as fruit, so eat as many as you want. If you've got melted chocolate all over your hands, you're eating it too slowly. The problem: How to get 2 pounds of chocolate home from the store in a hot car. The solution: Eat it in the parking lot.
Diet tip: Eat a chocolate bar before each meal. It'll take the edge off your appetite, and you'll eat less. If I eat equal amounts of dark chocolate and white chocolate, is that a balanced diet? Don't they actually counteract each other? Chocolate has many preservatives. Preservatives make you look younger. Put "eat chocolate" at the top of your list of things to do today. That way, at least you'll get one thing done.
A nice box of chocolates can provide your total daily intake of calories in one place. Now, isn't that handy? If not for chocolate, there would be no need for control top pantyhose. An entire garment industry would be devastated. You can't let that happen, can you? REMEMBER: "Stressed" spelled backward is "desserts"
Send this to four chocolate lovers and you will lose two pounds. Send this to all the chocolate lovers you know (or ever knew), and you will lose 10 pounds. If you delete this message, you will gain 10 pounds immediately. That's why I had to pass this on -- I didn't want to risk it. DdHober -----------------------------
Chocolate Layer Cheesecake From: HOST GFS DdH2
CHOCOLATE LAYER CHEESECAKE Submitted by: USSGERI Ingredients: 2 pkg. (8 oz. each) ceam cheese, softened 1/2 cup sugar 1/2 teaspoon vanilla 2 eggs 1 pkg. (4 oz.) sweet baking chocolate, melted slightly cooled* 1 pkg. (6 oz.) prepared chocolate flavor crumb crust *Or 3 squares semi-sweet baking chocolate can be substituted Directions: Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until well blended. Remove 1 cup batter; stir melted chocolate into this batter. Pour chocolate batter into crust. Top with plain batter. Bake at 350øF for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with raspberries and mint leaves and sprinkle with powdered sugar, if desired. Serves: 8
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Chocolate Mexican Cinnamon Cake From: EllieSS co This is in reply to your request for the above cake: From: Comida Sabrosa, Home-Style Southwestern Cooking, by Irene Barraza Sanchez and Gloria Sanchez Yund. c. 1982. Chocolate Mexican Cinnamon Cake (Potatoes are the secret ingredients in this recipe, making an extra-moist cake.) 2 1/4 c. flour 2 t. baking powder 1 t. cinnamon 1 t. nutmeg 1 c. shortening or margarine 2 c. sugar 2 eggs 1 1/2 sq. unsweetened chocolate, melted, or 4 1/2 T. cocoa 1 c. unseasoned mashed potatoes 1 c. cold coffee 1 t. vanilla 1 c. chopped walnuts SIFT dry ingredients; set aside. CREAM shortening with sugar. ADD eggs and beat well. ADD chocolate or cocoa and potatoes. BLEND well and add dry ingredients alternately with coffee and vanilla, beating until smooth after each addition. ADD 1 cup chopped walnuts BLEND well. GREASE 2... 9-inch layer pans or 1... 13 x 9-inch pan. BAKE at 350 F for 30 minutes FROST with buttercream frosting ----------------------------- *BUTTERCREAM FROSTING 1/2 c. butter or margarine 2 c. confectioner's sugar 1/4 c. milk 1 t. vanilla CREAM butter or margarine with sugar and milk. BLEND until smooth. ADD more sugar or milk until smooth consistency is reached. ADD vanilla. Spread on cake. FROSTS one 9-inch layer cake. ----------------------------- Option: Use only 1/4 c. butter or margarine and add 3 oz. softened cream cheese; blend until smooth and mix with remaining ingredients. -----------------------------
CHOCOLATE OATMEAL DROPS From: Saw1405
Here's the recipe my family has enjoyed for years and one of the first my daughters cooked by themselves! Enjoy! Chocolate Oatmeal Cookies 2 cups sugar 1/2 cup milk 3 cups 1 minute oats 1 teaspoon vanilla 3 tablespoons of cocoa 1 cube of margarine (do not use tub margarine) 1/2 cup peanut butter
In medium size saucepan melt margarine, add sugar, cocoa and milk. Bring to boil. Boil for 1 minute. Remove saucepan from heat and add oats, peanut butter and vanilla. Drop on wax paper in size of cookie you want. Let cool. -----------------------------
Chocolate Peanut Butter Pie From: DLipe
I've never tried this but it sounds wonderful...... CHOCOLATE PEANUT BUTTER PIE Preparation time: 5 minutes Chilling Time: 6 hours Makes one pie Ingredients: 1 (6 oz.) Graham Cracker Pie Crust 1 (14 oz.) can Chocolate Sweetened Condensed Milk (Not evaporated milk) 1/4 cup creamy peanut butter 1 (8 oz.) container frozen non-dairy whipped topping, thawed (3 1/2 cups)
In a large bowl, combine sweetened condensed milk and peanut butter and mix well. Fold in whipped topping and sppon into crust. Freeze 6 hours then garnish as desired. Freeze leftovers (if there are any). -----------------------------
Chocolate Personality Test From: GFA Terry
This was cute and light-hearted, but they didn't include my favorite kind of chocolate - Godiva Truffles! :) **************** If you were buying candy and you had your choice of one of the following, which would you choose?
BABY RUTH 3 MUSKETEERS BUTTER FINGERS SNICKERS HERSHEY'S ALMOND JOY with ALMONDS CLARK BAR GOOD'n'PLENTY ENERGY BAR CHOCOLATE COATED RAISINS
OK -- Now that we have your choice, this is what research says about you. And NO -- you can't change your mind once you scroll down! So think carefully what your choice will be.
BABY RUTH - Sweet, loving, cuddly. You love all warm fuzzy items. A little nutty. Sometimes you need a little something to eat at the end of the day -- like an ice cream cone.
3 MUSKETEERS - You are adventurous, love new ideas, are a champion of underdogs and a slayer of dragons. When tempers flare up, you whip out your saber.
BUTTER FINGERS - Smooth articulate, you are an excellent after- dinner speaker and a good teacher. But don't try to walk and chew gum at the same time.
SNICKERS - Fun-loving, sassy, humorous. Everyone enjoys being around you. But you are a practical joker -- others should be cautious in shaking hands!
HERSHEY'S - Romantic, warm, loving. You care about other people and can be counted on in a pinch. You tend to melt and get gushy if held too close.
ALMOND JOY with ALMONDS - Sexy, always ready to give and receive, very energetic, and really like to get into life. The opposite sex is always attracted to you.
CLARK BAR - You like sports, whether baseball, football, basketball, or soccer. If you could, you would like to participate, but enjoy watching sports. You don't like to give up the remote control.
GOOD'N'PLENTY - You are a very fun loving person, who likes to laugh. You are fun to be with. People like to go to the movies with you. Children find you amusing. You are a very warm hearted person.
ENERGY BAR - You are very active. You are so active, life is passing you by. Get a life!!!! Go eat a plum. CHOCOLATE COATED RAISINS - You go to the bathroom often. -----------------------------
Chocolate Raspberry "Martinis" From: Host GFS DarlaJo
Chocolate Raspberry "Martinis" Serves: 4 1 box (10 ounces) frozen raspberries, thawed and drained with 1 tablespoon liquid reserved 1 cup frozen whipped topping, thawed 4 store-bought brownies, each cut diagonally in half 2 tablespoons chocolate flavor syrup Fresh mint leaves for garnish
In a medium bowl, combine the raspberries, the reserved 1 tablespoon liquid, and the whipped topping; mix well. Spoon the raspberry mousse equally into 4 martini glasses. Place two brownie pieces, points sticking up, into the mousse in each glass. Drizzle with the chocolate syrup and garnish with the mint leaves. Serve immediately. Note: If not planning to serve these immediately, prepare the mousse and place it in the martini glasses; cover and chill. Assemble the remaining parts just before serving. -----------------------------
CHOCOLATE RASPBERRY CHEESECAKE From: HOST GFS DdH2
Chocolate Raspberry Cheesecake w/Ready Crust Chocolate Pie Crust from Eagle Brand Milk Servings: 8 Ingredients Instructions 1 Ready Crust Chocolate Pie Crust (6 oz) 2 (3 oz) packages cream cheese, softened 1 (14 oz) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk) 1 egg 3 tablespoons lemon juice from concentrate 1 teaspoon vanilla extract 1 cup frozen raspberries, thawed Chocolate Glaze, recipe follows Preheat oven to 350 degrees F.
With mixer, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND until smooth. Add egg, lemon juice and vanilla; mix well. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool. Top cheesecake with chocolate glaze; chill. Garnish as desired. Refrigerate leftovers.
Chocolate Glaze: In small saucepan over low heat, melt 2 (1 oz) squares semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with chocolate glaze. Chill. -----------------------------
Chocolate Rice Krispie Treats From: GFA Terry
My sister made this recipe up and it is very good! 6 cups Cocoa Krispies 1 tablespoon of real butter 10 ounce bag of mini marshmallows 3 Tbsp cocoa 1 tsp butter flavoring mini chocolate chips or mini M&Ms
Melt butter and marshmallows in pan over low heat. Remove from heat and stir in butter flavoring and cocoa. Add Cocoa Krispies and stir. Pat into 13x9 pan coated with nonstick spray. Sprinkle chocolate chips on top. (Recipe from DebPauluk@aol.com)
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Chocolate Sauce From: TurnedOntoChrist
3/4 cups unsweetened cocoa 1/2 cup sugar 3/4 cup milk 2 tablespoons margarine 1 teaspoon vanilla 1/2 teaspoon cinnamon Mix cocoa and sugar in small saucepan. Stir in milk; add margarine. Heat over medium heat until boiling. Stir constantly. Reduce heat and simmer until smooth and slightly thickened. Remove from heat. Stir in vanilla and cinnamon. Serve warm. -----------------------------
Chocolate Sundae Dessert From: Muthruv2 This a wonderful dessert that was handed down from my Aunt, although it is called Chocolate Sundae Dessert I have also used Coconut pudding and topped it with shredded coconut and called it Coconut Delight, it will really impress your guests!
CRUST: 1 cube butter or margerine (softened) 1 cup flour 3 Tbs. sugar 1/2 cup chopped walnuts
Preheat oven to 375 degrees. With pastery cutter or 2 butter knives mix butter, sugar, and flour, add walnuts press mixture into 9X11 pan bake. Bake for 15 min.
Second Layer 1 8oz. pakage cream cheese (softened) 1 cup powdered sugar 1 cup Cool Whip Mix together and spread on cooled crust. Third Layer 2 sm. packages chocolate pudding 3 cups milk Mix with beaters or shake in sealed shaker. Pour on second layer. Third Layer The remaining Cool whip from a large container. Spread on third layer and top with chopped walnuts or grated chocolate.
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Chocolate Syrup From: PHO2NIK Makes about one half cup syrup
one and one half - one ounce square unsweetened chocolate grated 9 tablespoon sugar one eighth teaspoon salt one fourth cup water one and one half teaspoons vanilla 1- Combine chocolate, sugar, salt, and water in top of double boiler 2- Cook, stirring constantly, over boiling water until chocolate melts and sugar dissolves 3- Beat until well blended; stir in vanilla; pour into small bowl or jar; cover; chill
White, Elijah b. circa 1804 , apprenticed Blacksmithing in Rensselear County, New York State - m. Betsy Madison dau of Susanne Krieger and ____Madison. Children: Dr. Charles, William Bigelow, Austin, Betsy . -----------------------------
Chocolate Trifle From: Host GFS DarlaJo
Chocolate Trifle 1 package (18 1/4 ounces) chocolate fudge cake mix 1 package (6 ounces) instant chocolate pudding mix 1/2 cup strong coffee 1 carton (12 ounces) frozen whipped topping, thawed 6 Heath bars (1.4 ounces each), crushed
Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving. Yield. 8-10 servings.
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Chocolate Waffle Cookies From: DdHober
Chocolate Waffle Cookies Ingredients: 1/2 Cup Butter 6 Tbsp Cocoa 2 Eggs 1 tsp Vanilla 3/4 Cup Sugar 1 Cup Flour
Directions: Melt butter and cocoa in small pan. Combine eggs, vanilla, and sugar mixing well. Add the cocoa mixture. Add flour. Drop by spoonfuls on waffle iron, close cover and bake on medium heat for 2 minutes. Frost with milk chocolate frosting and if desired add some sprinkles. Yield about 2 dozen.
NOTE: It doesn't take a lot of each cookie, so you will have to experiement to see how big you want them. This recipe was given to me by one of my online buddies, thank you Diane.
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Chocolate Zucchini Cake From: GFA Terry
Zucchini is becoming plentiful here in Alabama. There are stories of people finding abandoned boxes of zucchini left in their office chairs and on their cars. It's everywhere! Below is one suggestion for using it. CHOCOLATE ZUCCHINI CAKE 1 & 1/2 c. sugar 1/2 c. margarine or butter 1/4 c. oil 1 tsp. vanilla 2 eggs 2 1/2 c. flour 1/4 c. cocoa 1 tsp. baking soda 1/2 c. buttermilk or sour milk or sour cream 2 c. grated zucchini 3/4 c. chocolate chips 1/2 c. chopped nuts
Combine sugar, margarine, oil, vanilla and eggs. Beat well. Add flour, cocoa, baking soda and buttermilk; mixing well. Fold in zucchini, chips and nuts. Spread batter into 9 x 13 inch pan. Bake at 325 degrees for 45-50 minutes. Can frost as desired or serve without frosting. -----------------------------
Chocolate Zucchini Cake From: Bar2mur
Since summer is here and we will soon be overinundated with those wonderful green squash, I thought I'd put my 2 cents in. This is a wonderful recipe and nobody knows that they are getting their veggies while eating dessert! As you can see, I have made it with egg whites for a rather low cholesterol and deliciously rich dessert. I have also used 1 C. whole wheat flour and 2 C. unbleached white flour for a healthier cake. Enjoy, Barbara ********************** Chocolate Nut Zucchini Cake (Serves 16 +) 1/2 C. + 1Tbs. Cocoa 1 1/2C. Vegetable Oil +3 Tbs. 3 C. Flour 3 C. Grated Zucchini 1 1/2 tsp. Baking Powder 1 C. Chopped Walnuts 1 tsp. Baking Soda 1 C. Chocolate Chips 8 Egg Whites or 4 Whole Eggs 2 tsps. Vanilla Extract 3 C. Sugar 1/2 tsp. Almond Extract Grease 10" tube pan or 2 loaf pans. Sift 1st 4 ingredients.
Beat eggs on high speed till thick and add sugar 1/4 C. at a time mixing well. Add oil and extracts beating well. At low speed, add dry ingredient mixture. Add zucchini, nuts and chocolate chips. Blend well. Bake in 350 degree oven for 1 hour and 15 minutes or until tester is clean Cool on rack before removing from pan(s). Dust w/powdered sugar, if desired. -----------------------------
CHOCOLATE-BOURBON POUND CAKE From: HOST GFS DdH2 (from BHG)
It will be hard for your guests to eat just one slice of this decadent chocolate cake topped with a scrumptious brown sugar glaze that's spiked with bourbon. Make sure to use the traditional Bundt pan for this cake. Although you can bake it in other fluted baking molds, we found that the results were not consistently good.
Serving: Serves: 24 Cook Time: 30 minutes plus cooling Total Time: About 1 hour 40 minutes Chocolate Cake 2 1/2 cups all-purpose flour 1 cup unsweetened cocoa 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 cup bourbon 2 teaspoons vanilla extract 1 teaspoon instant espresso-coffee powder 1 1/4 cups butter or margarine (2 1/2 sticks), softened 2 3/4 cups granulated sugar 5 large eggs 1 1/4 cups whole milk 2 ounces bittersweet or semisweet chocolate, grated Brown Sugar Glaze 1/3 cup packed light-brown sugar 4 tablespoons butter or margarine 3 tablespoons bourbon 1 cup confectioners' sugar Crab apples with leaves for garnish
1. Prepare Chocolate Cake: Preheat oven to 350 degrees F. Grease and flour 12-cup Bundt pan. In medium bowl, combine flour, cocoa, baking powder, and salt. In 1-cup liquid measuring cup, mix bourbon, vanilla, and espresso-coffee powder until blended; set aside. 2. In large bowl, with mixer at medium speed, beat butter until creamy. Gradually beat in granulated sugar, scraping bowl often with rubber spatula. Beat in bourbon mixture. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. 3. With mixer at low speed, alternately add flour mixture and milk, beginning and ending with flour mixture, until batter is blended. Beat in grated chocolate. Spoon batter into Bundt pan, spreading evenly. 4. Bake cake about 1 hour and 10 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack to cool completely. 5. Prepare Brown Sugar Glaze: Place cooled cake on cake plate. In 2-quart saucepan, heat brown sugar and butter over medium heat until bubbly, about 3 minutes, stirring often. Remove saucepan from heat. With wire whisk, beat in bourbon and confectioners' sugar until mixture is smooth. Immediately pour glaze over top of cooled cake, letting it run down sides. Allow glaze to set before serving. Garnish with crab apples. Each serving: About 320 calories, 4 g protein, 44 g carbohydrate, 15 g total fat (9 g saturated), 2 g fiber, 79 mg cholesterol, 205 mg sodium. Based on individual serving. Calories: 320 Total Fat: 15.0 g Saturated Fat: 9.0 g Cholesterol: 79.0 mg Sodium: 205 mg Carbohydrates: 44 g Fiber: 2.00 g Protein: 4.0 g
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DIABETIC FRIENDLY CHOCOLATE CHEESECAKE From: HOST GFS DdH2
Submitted by: USSGERI Diabetic Friendly Chocolate Cheesecake from:Delicious Ways to Control Diabetes Cookbook Makes 12 servings A smooth chocolate no-bake cheesecake in a graham cracker crust. This diabetic recipe is a free preview of our Quick-Smart(tm) Diabetic recipe collection. The complete Diabetic recipe collection is available by subscription only. "
Ingredients
1 (5.25 ounce) package sugar-free chocolate graham crackers, crushed 1/3 cup reduced-calorie margarine, melted 1/4 teaspoon ground cinnamon Cooking spray 1 (.25 ounce) envelope unflavored gelatin 1 cup fat-free milk 2 1/2 (8 ounce) packages 1/3-less-fat cream cheese (Neufchatel), softened 2 teaspoons vanilla extract 14 tablespoons granulated sugar substitute with aspartame (such as Equal Spoonful) 1/4 cup unsweetened cocoa 5 (0.6 ounce) sugar-free chocolate wafer bars, coarsely chopped (such as Sweet 'N Low) Directions 1 Combine first 3 ingredients, stirring well. Press into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350 degrees for 8 minutes. Remove from oven; let cool on a wire rack. 2 Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes. Let cool slightly. 3 Beat cream cheese at medium speed of an electric mixer until creamy. Add vanilla, beating well. Add gelatin mixture, beating until smooth. Add sugar substitute and cocoa; beat just until blended. Pour mixture into prepared crust. Cover and chill at least 3 hours or until set. Before serving, top with chopped wafers. Per Serving: Calories 238 Fat 16.5g (sat 8.4g) Protein 8.1g Carbohydrate 20.8g Fiber 1.5g Cholesterol 36mg Sodium 308mg Exchanges: 11/2 Starch, 3 Fat
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Double Chocolate Brownies From: DarlaJoV
Double Chocolate Brownies Serves: 16 2/3 cup all-purpose flour 2/3 cup sugar 1/2 cup unsweetened cocoa 1/4 cup (1/2 stick) butter, melted 2 tablespoons water 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/3 cup egg substitute 1/4 cup fat-free hot fudge sauce, warmed
Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish with nonstick cooking spray. In a large bowl, combine all the ingredients except the fudge sauce; mix well, then spread half the batter in the baking dish. Top with the hot fudge sauce, then spread the remaining batter over the sauce. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely, then cut into squares and serve. Nutritional analysis per 1 square serving: 98 calories, 30 calories from fat, 3 g total fat, 2 g saturated fat, 8 mg cholesterol, 69 mg sodium, 17 g carbohydrate, 1 g dietary fiber, 11 g sugars, 2 g protein. Darla Jo -----------------------------
Double Chocolate Mint Cookies From: HOST GFS DdH2
From Hershey's Holiday Collection Double Chocolate Mint Cookies Makes about 2 1/2 dozen 2/3 cup butter or margarine, softened 1 cup sugar 1 egg 1 tsp vanilla abstract 1 cup all purpose flour 1/2 cup hershey's cocoa 1/2 tsp baking soda 1/4 tsp salt 1 2/3 cup (10-oz. pkg.) Hershey's Mint Chocolate Chips
1. Heat oven to 350§ 2. Beat buter and sugar in large bowl until creamy. Add egg and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating well. Stir in mint chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet. 3. Bake 8 to 9 minutes or just until set; do not overbake. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Of course unless you like warm cookies, which in this case I do.
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Double-Chocolate High Fiber Brownies From: Terry Ann2
I got this from a mailing list I belong to. They sound like a good way to sneak something nutritional over on the family --- <grin ********* DOUBLE CHOCOLATE BROWNIES 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups sugar 1/4 cup vegetable oil 1/4 cup water 1 teaspoon vanilla 2 eggs 1 cup KELLOGG'S(R) ALL-BRAN(R) cereal 1/2 cup semi-sweet mini-chocolate chips 1/2 cup chopped nuts (optional)
1. Stir together flour, cocoa powder, baking powder and salt. Set aside. 2. In large mixing bowl, combine sugar, oil, water, vanilla and eggs, mix well. Stir in KELLOGG'S ALL-BRAN cereal. Let stand about 5 minutes or until cereal softens. Stir in chocolate chips and nuts. Add dry ingredients, mixing until combined. Spread in 13 x 9 x 2-inch baking pan coated with cooking spray. 3. Bake at 350§ F about 35 minutes or until center is firm. Cool completely before cutting. Yield: 16 brownies For nutrition information for each of these recipes, visit http://www.kelloggs.com/recipes -----------------------------
Double-Chocolate Souffle Torte With Raspberry Sauce From: HOST GFS DdH2
DOUBLE CHOCOLATE SOUFFLE TORTE WITH RASPBERRY SAUCE Submitted by: USSGERI FOR 8 SERVINGS: Sauce: 1 cup water 1/2 cup sugar 1 tablespoon cornstarch 1/8 teaspoon salt 1 (10-ounce) package frozen raspberries in light syrup, thawed and undrained 1 tablespoon Grand Marnier (orange-flavored liqueur) Torte: 3 ounces semisweet chocolate, chopped 2 tablespoons Grand Marnier (orange-flavored liqueur) 3 tablespoons butter, softened 3/4 cup sugar, divided 1 large egg 1/4 cup fat-free milk 1/4 cup Dutch process cocoa or unsweetened cocoa 2 tablespoons cornstarch 4 large egg whites 1/4 teaspoon cream of tartar 1/8 teaspoon salt Cooking spray
The key to souffle success lies in the beating of the egg whites. Use spotless utensils, beating the whites until stiff peaks form--firm enough to stand up yet still able to slide around the bowl when gently swirled. Beat them too much, and they'll be too dry to create air pockets. Egg whites must be gently folded into the batter--don't overdo it. The sauce can be prepared a day ahead and chilled. 1. To prepare the raspberry sauce, combine first 4 ingredients in a medium, heavy saucepan; stir well with a whisk. Bring to a boil over medium heat, stirring frequently. Cook 2 minutes. Stir in raspberries; cook 4 minutes, stirring gently. Remove from heat. Stir in 1 tablespoon liqueur. Pour sauce into a bowl; cover and chill 1 hour. 2. Preheat oven to 300 degrees. 3. To prepare torte, combine chocolate and 2 tablespoons liqueur in a small, heavy saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally with a whisk. Place butter and 1/2 cup sugar in a medium bowl; beat with a mixer at medium speed 1 minute or until fluffy. Add egg; beat 1 minute. Gradually add milk; beat at low speed (mixture will look curdled). Add chocolate mixture, cocoa, and 2 tablespoons cornstarch; beat at low speed until combined. 4. Place the egg whites, cream of tartar, and salt in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon chocolate mixture into an 8-inch springform pan coated with cooking spray. Bake at 300 degrees for 45 minutes or until a wooden pick inserted in center comes out almost clean; run a knife around outside edge. (The torte falls as it cools.) Cool on a wire rack. Yield: 8 servings (serving size: 1 wedge and 1/4 cup sauce). Note: Grand Marnier adds a wonderful flavor. CALORIES 298 (26% from fat); FAT 8.7g (sat 5.2g, mono 2.6g, poly 0.4g); PROTEIN 4.1g; CARB 53g; FIBER 1.7g; CHOL 34mg; IRON 1.2mg; SODIUM 155mg; CALC 28mg -----------------------------
Easy Chocolate Banana Cake From: DarlaJoV
Easy Chocolate Banana Cake 1 (18.25 ounce) package white cake mix 1/3 cup vegetable oil 4 eggs 8 ounces sour cream 8 tablespoons cocoa powder, unsweetened 1/2 cup semisweet chocolate chips 1 banana, peeled and mashed
Preheat oven to 350 degrees F. Lightly grease and flour one 9x13 inch pan. Mix together cake mix, oil, eggs, sour cream, cocoa, chocolate chips, and banana, and beat for two minutes. Pour into prepared pan. Bake at 350 degrees F for 35 minutes. Let cool in pan and dust with powdered sugar if desired. Darla Jo -----------------------------
Eggless Chocolate Chippers From: GFA Terry Eggless Chocolate Chippers debpauluk@aol.com 2 sticks butter 3 Tbsp sugar 1 pkg. vanilla pudding mix (not instant) 2-1/2 cups flour 1 cup chocolate chips Cream butter. Add sugar and pudding and blend well. Add flour. Add chips. Refrigerate for 15 mins. Drop onto cookie sheet. Bake at 350 until golden. -----------------------------
FUDGE CHOCOLATE MALT-PEPPERMINT PIE From: Host GFS DarlaJo
FUDGE CHOCOLATE MALT-PEPPERMINT PIE from SpeedRoots 1/2 cC. butter or margarine (I prefer butter, unsalted) 2 (1 oz )squares unsweetened chocolate 1 C. sugar 2 Lg. eggs 1 tsp vanilla extract 1/4 C qll purpose flour 1/4 C chocolate malt mix 1/4 tsp salt 1/4 tsp ground cinnamon 1 C chopped nuts (your pref) 1 pt. peppermint ice cream, softened 1 C. whipping cream 1/4 C powdered sugar 1/4 C crushed peppermint candy Crust Melt first 3 ingredients in a heavy saucepan over low heat, stirring occasionally until smooth. remove from heat; cool. Neat chocolate mixture and sugar untill well blended. Add eggs and vanilla, beating till smooth. Add flour and next 3 ingredients, beating till blended. Stir in nuts. Pour into a lightly greased 9 inch pieplate Bake at 325 degrees F. for 40 min. Remove from oven, cool completely on wire rack. press down center of crust gently Spread ice cream over crust. cover and freeze 8 hours. Beat whipping cream and powdered sugar at med. speed untill soft peaks form. Spread over ice cream. Sprinkle with crushed candy NOTE: You can use oveltine chocolate malt mix .
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Genealogists' Chocolate Death Cookies From: GFA Terry
I can't get enough chocolate! Genealogists' Chocolate Death Cookies 2 cups semi-sweet chocolate chips or chunks 3/4 cup packed brown sugar 2 eggs, slightly beaten 1/2 stick (1/4 cup) butter or margarine 1 tsp. vanilla 1/2 cup flour 1/4 tsp. baking powder 2 cups chopped pecans (or other nuts) Melt 1 cup chocolate chips, cool slightly. Add sugar and butter. Mix well. Stir in eggs and vanilla. Stir in flour and baking powder. Stir in 1 cup chocolate chips and nuts. Drop by large scoop onto ungreased cookie sheet. Bake at 350 degrees for 12 to 13 minutes until set. -----------------------------
German Chocolate Brownie Bars From: Host GFS DarlaJo
German Chocolate Brownie Bars from SpeedRoots 2/3 C butter or margarine 1 package German chocolate cake mix 1 1/2 C semi-sweet chocolate chips 1 (16 oz) tub coconut pecan frosting 1/4 C milk Preheat oven to 350 F. Grease bottom of a 13x9x2 inch pan. Cut butter into cake mix. Next press 1/2 of this mixture into the bottom of pan (will be a thin layer). Bake 10 minutes. Remove from oven and sprinkle chocolate chips evenly over the baked layer, then drop frosting evenly as possible over the chips (I use a spatula to kind of spread it over). Add milk to the remaining cake mixture, mix well. Spread/drop this over the frosting layer. Bake for 25-30 minutes (until cake is dry to the touch). Refrigerate overnight or until firm then slice into as many pieces as desired.
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GERMAN CHOCOLATE CAKE From: HOST GFS DdH2 Submitted by: USSGERI BAKER'S(r) GERMAN'S(r) Sweet Chocolate Snack Cake
Ingredients 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate 3/4 cup (1-1/2 sticks) butter or margarine 1-1/2 cups sugar 3 eggs 1 tsp. vanilla 2 cups flour, divided 1 tsp. baking soda 1/4 tsp. salt 1 cup buttermilk
Preparation: Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate mixture until well blended. Beat in eggs, 1 at a time, mixing at low speed on electric mixer until well blended. Add vanilla. Beat in 1/2 cup of the flour, baking soda and salt. Add remaining 1-1/2 cups flour alternately with buttermilk, beating until well blended after each addition. Pour into greased 13x9-inch pan. (I used to bake this in 3 - 8 inch pans - but follow their directions) Bake at 350øF for 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. (Do not overbake or cake becomes too dry - know your oven.........temperatures do vary according to an appliance repairman who has a talk radio show in our area).
Frost with Coconut-Pecan Filling and Frosting. Tips From the Kitchen: Variation: Prepare batter as directed; spoon evenly into 24 paper-lined muffin cups. Bake at 350øF for 25 to 30 minutes or until toothpick inserted in centers comes out clean. Cool in pan on wire rack. Frost with Coconut-Pecan Filling and Frosting. Prep Time: 15 mins Total Time: 1 hr 7 mins Serves: 15 ============= COCONUT-PECAN FILLING Prep Time: 5 mins Total Time: 17 mins Serves: Makes about 4-1/2 cups Ingredients 1 can (12 oz.) evaporated milk 1-1/2 cups sugar 3/4 cup (1-1/2 sticks) butter or margarine 4 egg yolks, slightly beaten 1-1/2 tsp. vanilla 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups) 1-1/2 cups chopped PLANTERS Pecans Preparation Place milk, sugar, butter, egg yolks and vanilla in large saucepan. Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature and of spreading consistency. Makes enough to frost tops of 2 (13x9-inch) cakes or fill and frost 3-layer cake or frost 24 cupcakes.
Tips From the Kitchen: Take a Shortcut: Use blender or food processor to quickly chop pecans. HOST GFS DdH2 Genealogy Forum Keyword: ROOTS
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Honey Chocolate Cake From: Host GFS DarlaJo
Honey Chocolate Cake 1/2 cup sifted flour 1/2 tsp baking powder 1/4 tsp salt 6 oz semi-sweet chocolate 2 eggs 6 tbs honey 1 tbs vanilla 1 cup chopped nuts (optional) 1/3 cup butter Sift together all dry ingredients. Melt chocolate and butter, then cool. Beat in eggs, one at a time. Beat in honey and vanilla. Stir in dry ingredients and nuts. Butter an 8"x8" pan. Bake at 375§ for 30 minutes, making sure to test for doneness. Top with whipped cream. -----------------------------
Low Fat Chocolate clair Cake From: Host GFS DarlaJo
Low Fat Chocolate clair Cake from SpeedRoots . Low Fat Graham Crackers approximately 18 - 20 (1/2 of a 16-ounce package) 1 large chocolate fudge instant pudding mix 1 large vanilla instant pudding mix 2 cups non fat skim milk 2 8-ounce containers Cool Whip Free or other fat free whip topping. . 1. Place a layer of whole graham cracker on the bottom of a 9 x 13-inch baking dish. Pour 1 cup milk into mixing bowl; add 1 container whipped topping followed by chocolate pudding mix. Using wire whisk or blender on low speed, blend all ingredients together until well combined, approximately 2 minutes. Pour spread chocolate pudding mixture evenly over first layer of graham crackers. . 2. Top chocolate pudding layer with a second layer of whole graham crackers. Pour 1 cup milk into a clean mixing bowl; add the second container of whipped topping followed by the vanilla pudding mix. Following same procedure as above prepare vanilla pudding and pour evenly over second layer of graham crackers. Place third layer of graham crackers over vanilla pudding layer and set aside while preparing chocolate frosting. . Chocolate Frosting 1/3 cup coca 1 1/3 cups powdered sugar 1/4 cup fat free sour cream 1/4 cup skim milk 1/2 teaspoon vanilla . 3. Put powdered sugar and cocoa in a mixing bowl, on low speed or using a wire whisk, add sour cream, milk and vanilla and mix together until thoroughly combined. Pour/ spread chocolate frosting over third layer of graham crackers. Cover pan with plastic wrap and chill for 12 hours before cutting to serve.
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MAMIE EISENHOWER CHOCOLATE FUDGE From: HOST GFS DdH2
Mamie Eisenhower Chocolate Fudge from Annie 4 1/2 c. granulated sugar 2 tbsp. butter 1 can evaporated milk Pinch of salt 12 oz. semi-sweet chocolate or chocolate bits 12 oz. German sweet chocolate 1 pt. marshmallow cream 2 c. nutmeats, chopped After boiling first ingredients 6 minutes, or soft ball forms, 232 degrees, pour boiling syrup over ingredients in bowl, beat until chocolate melts. Pour into buttered pan. Let stand a few hours before cutting into squares.
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MINTY IRISH CHOCOLATE CREAM PIE From: HOST GFS DdH2
MINTY IRISH CHOCOLATE CREAM PIE Preparation time: 30 minutes Bake time: 9 minutes if using a pastry crust 9-inch pie crust, baked and cooled, or 1 extra serving-size packaged graham cracker crumb crust (9 oz.) 1-1/4 cups sugar 1/2 cup HERSHEY(r)'S Cocoa 1/3 cup cornstarch 1/4 teaspoon salt 2-3/4 cups milk 3 tablespoons butter or margarine 1-1/2 teaspoons vanilla extract 1-1/2 cups frozen whipped topping, thawed 18 small YORK(r) Peppermint Patties (1-1/2 inches in diameter), divided 6 drops green food color (optional) 1. Prepare crust, if desired. 2. Combine sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk. 3. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. 4. Pour into prepared crust; carefully press plastic wrap directly onto pie filling. Cool; refrigerate 6 hours or until firm. 5. Shortly before serving, remove wrappers from peppermint patties. Remove plastic wrap from pie. Cut 9 peppermint patties in half; place, cut side down, at outer edge of pie filling, forming a scalloped edge. 6. Finely chop remaining 9 patties; fold into whipped topping with green food color, if desired. Spread peppermint topping on pie. Serve immediately. Cover; refrigerate leftover pie. Makes about 10 servings. -----------------------------
Mix for Hot Chocolate From: PHO2NIK Basic mix two cups of powdered milk a dash of salt one-fourth cup cocoa, one cup powdered sugar (use sugar substitute if you like "STEVIA") If you would like a richer tasting mix add one third cup powdered, non-dairy coffee creamer and-or a tablespoon or so of malted milk powder -----------------------------
Peanut Butter Chocolate Candy From: Host GFS DarlaJo
Peanut Butter Chocolate Candy Yields: about 4 dozen
1 cup creamy peanut butter 1 cup (2 sticks) butter, melted 4 cups confectioners' sugar 1 cup graham cracker crumbs 2 cups (12 ounces) semisweet chocolate chips, melted
Coat a 10- by 15-inch rimmed baking sheet with nonstick cooking spray. In a large bowl, combine all the ingredients except the chocolate. Spread the mixture over the baking sheet. Spread the melted chocolate evenly over the top. Freeze for 15 minutes, then cut into squares. Serve, or cover and keep chilled until ready to serve.
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Peanutbutter fudge-no chocolate From: Bem2872806
I saw this recipe on the net recently and tried it. It is simple and very good. {I thought it strange that this fudge has NO chocolate.] 2 cups of sugar 2/3 cup of regular milk 1 teaspoon vanilla 1 cup of peanutbutter [I used extra crunchy] 1 jar of the marshmellow stuff Mix sugar, milk and vanilla in pot and cook till it make a ball in water. {I used a candy thermometer and boiled it to a "soft-ball" at 234 degrees] Remove from heat and stir in the peanutbutter and marshmellow stuff and pour into buttered or greased pan to setup and cool. Looks like peanutbutter and tastes good. -----------------------------
Pumpkin Chocolate Chip Muffins From: GFA Terry
Terry's CHOCOLATE CHIP PUMPKIN MUFFINS 1 1/2 c. all purpose flour 1/2 c. sugar 2 tsp. baking powder 1/2 tsp. cinnamon 1/2 tsp. salt 1 c. milk 1/2 c. solid packed canned pumpkin (not pie filling) 1/4 c. butter, melted 1 egg 1 cup (6 oz.) chocolate chips 1/4 c. finely chopped nuts Preheat oven to 400 degrees. In large bowl, combine flour, sugar, baking powder, cinnamon, and salt; make well in center. In a small bowl, combine milk, pumpkin, butter and egg; add to well in flour mixture. Add chocolate chips; stir until dry ingredients are just moistened. Spoon mixture into greased muffin cups, filling each 3/4 full. Sprinkle nuts over each muffin. Bake 15 to 20 minutes. Terry Morgan (gfaterry@aol.com) -----------------------------
Rexall Chocolate Birthday Cake From: Host GFS DarlaJo
Rexall Chocolate Birthday Cake 2 1/2 squares Opeko Chocolate 1/2 C. shortening 1 1/2 c. sugar 2 eggs 1 c. sour milk 1 tsp. soda 1 tsp. salt 1 tsp. baking powder 2 c. flour Vanilla 1/2 c. boiling water Cream the shortening, add sugar and mix well. Add eggs, which need not be beaten. Stir until well mixed. Add the melted chocolate and boiling water. Mix dry ingredients and add alternately with the milk. Add vanilla and beat smooth. Bake loaf 30-40 minutes.
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Rules of Chocolate From: GFA Terry
My father sent this one which has been floating around the Internet -- ********** Chocolate is good for you. Chocolate is made from cocoa beans, and beans are vegetables. It contains sugar, which comes from either sugar cane or sugar beets, which are both plants. Therefore, chocolate is a vegetable. If you eat chocolate-covered cherries, raisins, strawberries and orange slices, you're getting fruit in your diet. Chocolate-covered nuts are in the protein food group. And since chocolate contains milk, it is a dairy food.
To have a balanced diet, eat equal amounts of dark and white chocolate. If calories are an issue, store your chocolate on top of the fridge. Calories are afraid of heights, and they will jump out of the chocolate to protect themselves.
Diet tip: Eat a chocolate bar before each meal. It'll take the edge off your appetite, and you'll eat less of the foods that don't taste as good. If the chocolate melts on your hands, you're eating it too slowly. The problem: How to get 2 pounds of chocolate home from the store in a hot car. The solution: Eat it in the parking lot.
Beauty tip: Chocolate has many preservatives. Preservatives make you look younger. Time management tip: Write "Eat chocolate" at the top of your daily "To Do List." That way, you'll get at least one thing done. A nice box of chocolates can provide your total daily intake of calories in one place. Think of the energy you could save.
Help protect the American economy. If not for chocolate, there would be no need for control top pantyhose. An entire garment industry would be devastated. You can't let that happen, can you? If you can't eat all your chocolate, it will keep in the freezer. But if you can't eat all your chocolate, what's wrong with you? Money talks. Chocolate sings. Beautifully. -----------------------------
Secrets of the Best Chocolate Chip Cookies From: Terry Ann2
This seems like great advice! I am going to try some of the suggestions -- http://www.well.com/user/vard/cookies.html An excerpt: The recipe on the back of the Nestle Toll House Morsels [tm] bag makes fine cookies, and if you were to follow it precisely, you couldn't go too far wrong. However, based upon my own experience and that of others, I advise a few minor modifications and refinements. First, always use real butter. Don't let anyone convince you that butter vs. margarine doesn't make any difference. It does. Second, TRIPLE the amount of vanilla extract recommended. This means to use a tablespoon where a teaspoon is specified. Also, always use real vanilla extract and not "vanillin," which is bogus, although cheaper, and sold next to the genuine article in many grocery stores. Feh. (Incidentally, vanilla is a wondrous and versatile substance. Click here to find out everything you ever wanted to know about vanilla, and some things you never suspected.) Third, and this can make a big difference, don't just let the butter sit out at room temperature to become soft. Instead, melt it, very carefully, so that it doesn't burn (you can use a double boiler -- if anyone out there still has one! -- or else a microwave oven that is set very low and which you are watching like a hawk). A microwave can burn the butter in a second if you turn your back at an inopportune moment. (Use a Pyrex or other microwave-safe transparent container if you do this, so you can watch the butter closely.) Melted butter, because it is both warm and liquid, does a much better job of dissolving and melting the sugar than a room-temperature creamed butter can do, improving the consistency of the dough as you are working with it, and also improving the texture of the cookies after they are baked. My friend Lizabeth says that she gets much better results using melted butter and superfine granulated sugar, and I believe her; however, I have never had a problem with the texture of cookies made with ordinary granulated sugar. Also, if you're like me, you have often had a problem with your brown sugar clumping together into giant bricks, which you are then banging on the edge of the kitchen counter in order to break them up enough to use the stuff; still, big lumps of brown sugar survive even into the baked cookies. Well, if you take the big solid mass of brown sugar, roughly the volume you desire, put it into the microwave with the melting butter in the Pyrex cup, and let it melt on a very low setting for a few minutes, you will find that the brown sugar will liquefy very nicely. It will help it along if you stir the contents for a few seconds after removing the cup from the microwave. It will then pour smoothly into the mixing bowl. Let it cool briefly before adding the eggs, so they don't poach before you can mix them into the other wet ingredients. Many correspondents have written to tell me that a slice of white bread, placed into the sealed plastic bag with the bricklike mass of brown sugar, will soften it within a day. My mother likes to use a slice of apple. In either case, put it into the plastic bag with the brown sugar and seal it up and check it again in 24 hours. Fourth, add a little milk, maybe just a tablespoon or two, when you are mixing the dough. This will make it less stiff and the cookies will be less hard and crunchy when they are done. If you do this, though, make sure the dough is nice and cold as you drop it onto the cookie sheet, and also make sure the cookie sheet is room temperature or cooler when you put the dough on it and put it into the oven. If the dough melts around the edges before it starts to bake, sometimes the edges will burn or get too brown. Fifth, if you like, try leaving out part of the sugar. I find sometimes that these cookies are easier to take if even 1/8 cup (two tablespoons) of the sugar (white or brown) is omitted. Don't leave out more than that though. -----------------------------
SPANISH THICK HOT CHOCOLATE (SERVES 4) From: HOST GFS DdH2
Received this for my newsletter and I knew I had to post it because it had to do with Chocolate RECIPE - SPANISH THICK HOT CHOCOLATE (SERVES 4) Spanish Thick Hot Chocolate (Serves 4) Ingredients: 10-12 oz semisweet chocolate, grated 2 1/4 cups water 1 teaspoon cornstarch, dissolved in a little cold water Heat the grated chocolate with the water in a saucepan. Stir to mix thoroughly. When it comes to a boil, add the dissolved cornstarch. Bring back to a boil 3 times, whisking vigorously and removing from the heat each time it starts to bubble to prevent the mixture from boiling over. Ladle into cups from a suitable height to make it nice and frothy.
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TEXAS CHOCOLATE CINNAMON CAKE From: HOST GFS DdH2
Texas Chocolate Cinnamon Cake from Annie 2 c. flour 2 c. sugar 1/2 c. butter 4 tbsp. cocoa 1 c. water 1/2 c. shortening 1/2 c. buttermilk 2 eggs, beaten 1 tsp. vanilla 1 tsp. baking soda 1 tsp. cinnamon 1/2 c. butter 4 tbsp. cocoa 6 tbsp. milk 1 tsp. vanilla 1 lb. box powdered sugar 1 c. pecans, chopped (optional) Blend flour and sugar together. Bring butter, cocoa, water and shortening to a boil in saucepan and pour over flour and sugar mixture, beating well. Add buttermilk, eggs, vanilla, soda and cinnamon. Mix well and pour into a greased and floured 9x13 inch pan. Bake at 350 degrees for 40-45 minutes. Five minutes before cake is done, melt together butter, cocoa, milk and vanilla. Pour hot mixture over powdered sugar and beat. Add pecans. Spread on cake as soon as it is taken from the oven.
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Triple Chocolate Fudge Cake From: Host GFS DarlaJo
Triple Chocolate Fudge Cake Prepare one Devil's Food Cake just as it says to on the box (yes you read that right) Just before you put it in the pan to bake add one 1 bag of semi-sweet chocolate chips and mix into the batter. Bake just as the box tells you to. As soon as it comes out of the oven poke holes all over the cake with a fork. Frost with one jar of Smucker's Fudge Topping. Let cool at least half an hour then enjoy
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Ultimate Chocolate Chip Cookies From: GFA Terry
Chocolate Chip Cookies to Die For (aka The Ultimate Chocolate Chip Cookie) 1 & 1/2 cups sugar 1 & 1/2 cups butter, room temperature 3/4 cup brown sugar, packed 4 large eggs 2 & 1/2 tsp. pure vanilla 1 tsp. lemon juice 3 cups regular flour 3/4 cup oats 3/4 tsp. baking soda Scant 1 tsp. salt 1/4 tsp. cinnamon 1 & 1/2 cups chopped nuts (opt.) 3 c best quality semi-sweet chocolate chips you can find Cream butter and sugars well. Add eggs and beat well. Add vanilla, lemon juice and beat. Mix in dry ingredients (which have been combined together in another bowl already). Stir in chips and nuts. Chill for 1 hour (this keeps cookies from spreading too much when cooking). Bake 375 for about 12-15 minutes until edges brown. GFA Terry@aol.com (Keyword ROOTS) -----------------------------
URBAN LEGEND CHOCOLATE CHIP COOKIES From: HOST GFS DdH2
Urban Legend Chocolate Chip Cookies Submitted by: Rene Kratz Makes 5 dozen Prep Time: 15 Minutes Cook Time: 8 Minutes Ready in: 1 Hour " You may have heard this story...a woman asks to buy a cookie recipe and is told it will cost 'two-fifty.' She thinks this means $2.50, but then she gets her credit card bill back and finds out it is $250.00. Outraged, she spreads the recipe far and wide to try and get her money's worth. I first heard this story 6 years ago and was given a recipe on a sheet of paper which bore the date '1986.' The supposed originator of the recipe was a well-known cookie company. I have since heard this tale again several times, with the recipe originating from different upscale department stores. True story? Who knows, but it's a darn good cookie. Here's my version. "
Urban Legend Chocolate Chip Cookies
Ingredients 1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 2 1/2 cups rolled oats 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 2 cups semisweet chocolate chips 4 ounces milk chocolate, grated 1 1/2 cups chopped walnuts Directions 1 Preheat oven to 375 degrees F (190 degrees C). Measure oats into a blender or food processor, and then blend to a fine powder. Set aside. 2 In a large bowl, cream together butter and sugars. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, mix together flour, oats, salt, baking powder, and baking soda. Stir dry ingredients into creamed butter and sugar. Add chocolate chips, grated chocolate, and nuts. 3 Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 6 to 8 minutes in the preheated oven. Makes 60 servings
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Wonder Chocolate Cake & Frosting From: DarlaJoV
This recipe is from a book I purchased at an antique store, these recipes are cut from newspapers and glued into a journal type book dated 1936. I have not tried these recipes, but there are hundreds in this book that I will try to type and post as I have time. :-) Wonder Chocolate Layer Cake 2 cups sifted Swans Down Cake Flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup sugar 1 egg, unbeaten 3/4 cup milk 1 teaspoon vanilla 4 tablespoons butter or other shortening
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together well. Add egg and beat very thoroughly. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Bake in two greased 8-inch layer pans in moderate oven (375 degrees) 25 minutes. Spread Chocolate Wonder Frosting between layers and on top of cake, swirling top attractively with spatula.
Chocolate Wonder Frosting
3 ounces (1 pkg) cream cheese 2 or 3 tablespoons milk 2 squares Baker's Unsweetened Chocolate, melted Dash of salt 2 cups sifted confectioners' sugar Soften cream cheese with milk. Add sugar, one cup at a time, blending after each addition. Add chocolate and salt and beat until smooth. Makes enough frosting to cover tops of two 8-inch layers. If desired, recipe may be doubled to cover tops and sides of cake generously. (All measurement are level.) Darla Jo -----------------------------
You Know You are a Chocolate Lover, if You ... From: GFA Terry ...Put Chocolate milk on your Cocoa Pebbles ...Invite your friends over for drinks...and serve Ovaltine ...Host Brownie meetings at your home even though you don't have any kids ...Celebrate George Washington's birthday with chocolate covered cherries ...Hope that Mrs. Field moves in next door ...Check the Fannie Farmer stroe for a new diet book ...Enroll in an astronomy class to study the Milky Way ...Feel delighted that your friends noticed your clumsiness and started calling you "Butterfingers" ...Bring your car in for service and ask for Mr. Goodbar ...Don't laugh after a joke...you get the Snickers ...vacation in Hershey, PA year after year after year... ...think showing affection means giving someone Hershey's hugs and kisses ...struggled to learn the alphabet...."L, M&M, O, P..." ...ask the blackjack dealer in Atlantic City to pay you off in chocolate chips ...consider yourself one of the Three Musketeers ...argue that chocolate chips really are gourmet food ...seek out a store that sells chocolate perfume ...plant cocoa bushes in your garden ...hide chocolate throughout the house ...worry about Famous Amos losing his popularity ...request chocolate syrup instead of maple syrup for your pancakes ...wish you lived on Fifth Avenue ...hope to land a dream job---chocolate taster ...wonder if you can receive a Master's Degree in the "history of chocolate" -----------------------------
Zucchini Oatmeal Chocolate Chip Cookies From: GFA Terry
Zucchini Oatmeal Chocolate Chip Cookies 1 c. margarine or butter 2 c. sugar 2 eggs 2 c. grated raw zucchini 3/4 c. oatmeal Cream margarine and sugar. Add eggs, zucchini and oatmeal. MIX TOGETHER AND ADD: 3 c. flour 2 tsp. cinnamon 1 tsp. salt 1 tsp. baking soda ADD LAST: 1 tsp. vanilla 1 c. raisins 1 pkg. chocolate chips Drop by teaspoon on baking sheet. Bake at 350 degrees for 10-12 minutes. -----------------------------
APPLESAUCE COCOA COOKIKES From: HOST GFS DdH2
Applesauce Cocoa Cookies from Kathy Makes 40 cookies " Chocolate and moist, these are delicious. " Ingredients 1/2 cup shortening 1 egg, beaten 1/3 cup unsweetened cocoa powder 1/2 teaspoon salt 1/4 cup water 1 teaspoon baking powder 1/3 cup granulated artificial sweetener 2 cups cake flour 1/2 teaspoon ground cinnamon 1/2 teaspoon baking soda 1 cup unsweetened applesauce Directions 1 Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. 2 Cream together shortening and sugar replacement. Add egg and blend well. 3 Sift all dry ingredients together and add alternately with applesauce and water to creamed mixture. Be sure to add flour first and last. 4 Drop by teaspoonfuls onto greased cookie sheets. Bake at 375 degrees F for 12-15 minutes.
Makes 20 servings Nutrition at a glance Calories 129 Protein 5.6g Total Fat 5.7g Sodium 123mg Cholesterol 11mg Carbohydrates 14.6g Fiber 0.9g
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Hot Cocoa From: TurnedOntoChrist
Hot Cocoa 1 tspn. cocoa 2 tspn. sugar Dash salt 2 Tspns. milk 1 cup milk Mix cocoa, sugar, salt and 2 tspns. milk. Heat one cup of milk and add to these ingredients. Heat and serve.
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Hot Cocoa From: TurnedOntoChrist
Hot Cocoa 4 tablespoons unsweetened cocoa 2 tablespoons sugar pinch of salt 4 cups milk few drops vanilla extract whipped cream (optional) Mix the cocoa, sugar and salt with 1/2 cup water in a medium sized pan and boil for 2 minutes. Add the milk and heat slowly just to the boiling point. Beat well with a beater or whisk. Flavor with vanilla. Pour into cups and top with whipped cream if desired.
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