2 cups sugar 2 cups water 6 medium firm and ripe pears — peeled, halved, and – cored 6 sprigs fresh mint — (or 1/4 tsp – peppermint extract) chocolate morsels In medium saucepan combine sugar with water. Stir over moderate heat until sug ar dissolves. Increase to high and bring to boil. Add pears and mint and simm er, uncovered (turning pears once or twice) for 10 to 15 minutes or until tende r but firm. Remove from heat and allow to cool. Place pears in a glass bowl a nd pour syrup over them. Cover and refrigerate until chilled (at least 1 hour) . When serving, garnish with a few chocolate morsels. MC formatted using MC Buster 2.0g & SNT Receive from RECIPE DU JOUR [richrowand@recipedujour.com] on Friday, August 14 , 1998 5:19 AM |
2 Eggs 1 c Milk 1/4 c Butter 1 ts Vanilla 2 oz Melted chocolate 1 c Brown sugar 1/2 c Bisquick Preheat oven to 350. Put everything in blender for 1 min. pour into pie plate. Bake for 30 minutes until tests done with knife. Cool completly and top with whipped cream. |
2 c Softened margarine-4 sticks 3/4 c Firmly packed light brown -sugar 3/4 c Granulated sugar 1 ts Vanilla 1 ts Water 2 Eggs 2 1/2 c Flour 1 ts Baking soda 1/2 ts Salt 2 c Raisins 1 pk Chocolate chips-12 ounce Beat softened margarine, brown and white sugars, vanilla, water and eggs in a large bowl with electric mixer until creamy and thoroughly blended. By hand, stir in flour, baking soda and salt until well mixed. Stir in raisins and chocolate chips. Using teaspoon from measuring set, spoon dough by teaspoonfuls onto cookie sheets. Allow 1 to 1-1/2 inches between cookies for spreading. Bake in moderate oven (375) for 8 minutes, or until cookies are nicely browned, depending on how crisp or well done you like them. Pat Empson 05/31 01:43 pm |
1 ea Pkg of chocolate pudding 1 ea Container cool whip 1 ea Pkg Oreo cookies 1 x Gummy worms (optional) Crush Oreo cookies. Layer cookies, prepared pudding and cool whip in a plastic flower pot, in several layers, ending with crumbled cookies on top. Add in gummy worms if desired, add silk flowers as a finishing touch. Freak out your guests by dipping their “desert” out of the “center-piece” flower pot. |
1 c Flour, all purpose 1/2 c Sugar, granulated 1/2 c Cocoa powder 3 oz Butter; chilled 1 Egg 6 oz Semisweet chocolate; chopped 2 c Whipping cream 2 Raspberry boxes;I assume -they mean pints, I would -use 3-4 cups CHOCOLATE PASTRY: Combine flour, sugar & cocoa in work bowl of a food processor. Pulse 2 or 3 times to aerate. Chop the butter into pieces and distribute over the flour. Process until mixture reassembles coarse meal, do NOT overprocess. With motor running, drop in whole egg (no we do not mean the shell too) through the feed tube. Process very briefly - do not let the dough come together or your pastry will be tough. Remove the dough from work bowl and set aside at room temperature until the filling is made. TRUFFLE FILLING: Place the chopped chocolate in a medium size bowl, bring the cream to boil over medium-high heat. Pour over the chocolate and whisk till all the chocolate is melted. Cover with plastic wrap and refrigerate until set. Preheat the oven to 375F. Work the chocolate pastry with your hands and press it into an 8″ or (” tart pan with removable bottom; try to get an even thickness. Chill for 20 minutes. Prick the bottom of the pastry with a fork. Bake in preheated oven for 20 to 25 minutes. Cool completely. TO ASSEMBLE: Remove the tart gently form the pan and set it on a platter. Spoon over pipe the truffle filling into the shell and smooth the surface. Arrange the raspberries over the top in concentric circles. Serve at room Temperature for the fullest flavour. Anne’s note: I would not make this on very hot days as the filling might melt. SERVES: 6 |
4 oz Unsweetened chocolate 8 tb Unsalted butter, room temp 1 1/4 c Plus 1 Tbsp. sugar 1/2 ts Vanilla extract 3 lg Eggs, room temp 3/4 c All-purpose flour 1/2 c Plus 2 Tbsp chopped walnuts Frosting 1 1/2 oz Unsweetened chocolate 1/4 c Evaporated milk 1/3 c Sugar Preheat the oven to 325 degrees. Lightly grease an 8-inch square pan with butter or vegetable oil. Melt the chocolate and butter in the top of a double boiler placed over simmering water. Cool the mixture for 5 minutes. Place the sugar in a medium-size mixing bowl and pour in the chocolate mixture. Using an electric mixer on medium speed, mix until blended, about 25 seconds. Scrape the bowl with a rubber spatula. Add the vanilla. With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Scrape the bowl after the last egg and blend until velvety, about 15 more seconds. Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl. Stir in 1/2 cup of the nuts. Spread the batter evenly in the prepared pan and sprinkle the remaining 2 Tbsp of nuts over the top. Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, about 35 minutes. (The center of the brownies should never quite rise to the height of the edges.) Remove pan from oven and place on a rack to cool for 1 hour. FROSTING: To prepare the frosting, melt the chocolate in the top of a double boiler placed over simmering water. Pour the evaporated milk into an electric blender and add the sugar and the melted chocolate. Blend the frosting on medium-low speed until it thickens, about 50 seconds (the sound of the machine will change when this process occurs.) Using a frosting spatula, spread the frosting evenly over the surface of the cooled brownies and allow them to sit for 1 hour before cutting. Makes 36 small brownies. FROM: Rosie’s Bakery All-Butter Fresh Cream Sugar-Packed No-Holds-Barred Baking Book by Judy Rosenberg. |
14 oz Caramels 1/3 c Evaporated milk 8 oz German sweet chocolate 6 T Butter 4 ea Eggs 1 c Sugar 1 c Flour (sifted) 1 t Baking powder 1/2 t Salt 2 t Vanilla 6 oz Chocolate chips 1 c Chopped walnuts 1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Combine caramels and evaporated milk in top of double boiler over low heat. Cover and simmer until caramels are melted, stirring occasionally. Set aside, keeping warm. 2. Combine German sweet chocolate and butter in 2 quart saucepan. Place over low heat stirring occasionally until melted. Remove from heat. Cool to room temperature. 3. Beat eggs until foamy using electric mixer at high speed. Gradually add sugar, beating until mixture is thick and lemon colored. 4. Sift together flour, baking powder and salt. Add to egg mixture mixing well. Blend in cooled chocolate mixture and vanilla. 5. Spread half of mixture into prepared baking pan. Bake for 6 minutes. Remove from oven and spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips. 6. Stir 1/2 cup of walnuts into remaining chocolate batter. Spread batter by spoonfuls over the caramel layer. Sprinkle with remaining nuts. 7. Bake for 20 minutes. Cool in pan on rack. Refridgerate before cutting into bars or squares. These brownies are very difficult to cut if not chilled first. from: _Cookiemania_ |
1 9″ cookie pie crust 1 1/4 pk Nestles Bon Bon Ice Cream - nuggets 1 pk Instant vanilla pudding 1 3/4 c Milk Green food coloring 1 ts Peppermint extract Chocolate; melted Whipping topping Cover bottom of 9″ chocolate cookie crust with 1 1/4 boxes of Nestles Bon Bon Ice Cream Nuggets. Mix instant vanilla pudding mix with milk, food coloring and peppermint extract. Spoon over Bon Bons and freeze 5 hours. Decorate with melted chocolate, whipped topping and more Bon Bon nuggets. |
| Ingredients | |||
| 2 | cup | chocolate chips | |
| 1/4 | cup | butter, or margarine | |
| 2 | cup | biscuit baking mix | |
| 1 | each | milk, sweetened condensed, can | |
| 1 | each | eggs, beaten | |
| 1 | teaspoon | vanilla | |
Directions: | |||
| Preheat oven to 350 degrees F. In large saucepan, over low heat, melt 1 cup chips with margarine; remove from heat. Add biscuit mix, condensed milk, egg and vanilla. Stir in remaining chips. Turn into well-greased 13×9 inch pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool. Garnish as desired. Cut into bars. | |||
1 1/2 pk Marshmallows; quartered - (small size packages) 1 c Sugar 1 1/2 c Water 2 oz Chocolate 2 tb Margarine 1 ts Vanilla 1 c Flour 1/2 ts Salt 1 ts Baking powder 1/2 c Milk Crushed pecans Place marshmallows in square baking pan. Bring 1/2 cup sugar and water to a rolling boil; pour over marshmallows. Melt chocolate and margarine in saucepan; add remaining sugar, vanilla, flour, salt, baking powder and milk. Drop batter by spoonfulls over marshmallow mixture. Sprinkle pecans over top. Bake at 350 degrees for 40 minutes. Serve with whipped cream. SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman |