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252. Chocolate Zucchini Cake
1/2 c Butter
- 3/4 c Sugar
- 1/2 c Flour
- tb Cocoa
- ts Baking soda
1/2 ts Baking powder
1/2 ts Cinnamon
1/2 ts Salt
2 Eggs
1/2 c Sour milk; (a tsp of vinegar added to milk)
1/2 c Oil
- ts Vanilla
- c Grated zucchini
Chocolate chips
Whipped cream
Preheat oven to 325 degrees. Grease a 9x13 inch pan. Combine butter, sugar, flour, cocoa, soda, baking powder, cinnamon, salt, eggs, milk, oil, vanilla, and zucchini. Pour into pan. Top with chocolate chips. Serve with whipped cream.
253. Cocoa Chiffon Cake
3/4 c Boiling water
1/2 c Cocoa
1 1/2 c Flour -- sifted
1 3/4 c Sugar
1 1/2 tb Baking powder
1/2 tb Salt
1/2 c Oil
1 ts Vanilla
1/2 ts Almond extract
1 c Egg whites -- 7-8
1/2 ts Cream of tartar
Blend cocoa and water and cool. Mix flour. baking powder and salt. Beat yolks with half of sugar. In another bowl, beats whites with cream of tartar, gradually adding rest of sugar till stiff peaks form. Fold in yolk mixture and dry ings. Spoon into ungreased tube pan. Bake about 65 min. at 325 degrees F. Invert to cool.
254. Cranberry White Chocolate Coffee Cake
2 c Fresh or frozen cranberries
3/4 c Butter
- 1/4 c Packed brown sugar
- Eggs
- 1/2 c All-purpose flour
- ts Baking soda
- ts Baking powder
Pinch of salt
1 c Buttermilk
1 c White chocolate chips
If using frozen cranberries, thaw and drain berries.
In large bowl, beat butter with 1 cup of the brown sugar until light. Beat in eggs, 1 at a time, beating well after each addition. In separate bowl, mix together flour, baking soda, baking powder and salt. Add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
Gently stir in cranberries and 3/4 cup of the white chocolate chips. Spoon into greased 9 inch springform pan, smoothing top. Sprinkle with remaining brown sugar and chocolate chips.
Bake coffee cake in centre of 350 degrees F oven for about 1 hour and 15 minutes or until firm when gently pressed in centre. Let cool in pan on rack for 20 minutes before removing from pan. Serve warm or cool. (Coffee cake can be wrapped in plastic wrap, then foil and frozen in airtight container for up to 2 weeks.) Makes 12 servings.
255. Death By Chocolate
4 Eggs
1/2 c Water
1/2 c Vegetable oil
8 oz Sour cream
1 Box chocolate or devils food cake mix
1 sm Box of instant chocolate pudding
1/2 ts Instant coffee (opt)
Butter buds (to taste, opt)
12 oz Bag mini chocolate chips
Beat eggs. Mix in water, oil and sour cream. Add dry ingredients and beat until smooth. Stir in chocolate chops last.
Pour into a greased bundt pan, and bake 1 hour at 350 F.
256. Decadent Fat Free Chocolate Cake
No stick cooking spray
1 1/3 c Flour
1/2 c Unsweetened cocoa
1/4 c Argo Corn Starch
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 1/4 c Sugar
1 c Water
3 Egg whites
1/2 c Karo light Corn Syrup
Preheat oven to 350 degrees F. Spray 9x9-inch square baking pan with cooking spray. In a large bowl combine flour, cocoa, cornstarch, baking powder and salt. In a medium bowl with wire whisk or fork, stir together sugar and water 1 minute. Add egg whites and corn syrup; stir until blended. Gradually stir into dry ingredients until smooth. Pour into pan. Bake 35 minutes or until toothpick inserted into center of cake comes out clean. Cool. If desired, sprinkle with confectioners sugar. Makes 16 servings.
257. Devil's Food
4 oz Unsweetened Chocolate
1 c Sugar
1/2 c Buttermilk or sour milk
1/2 c Cake Flour; sifted
1 1/2 ts Baking Powder
3/4 ts Soda
1/2 ts Salt
1/2 c Butter or shortening
3/4 c Sugar
3 Eggs; well beaten
1 c Buttermilk or sour milk
1 ts Vanilla
Melt chocolate over boiling water; add 1 cup sugar and 1/2 cup buttermilk and stir over boiling water until sugar is dissolved. Cool. Sift flour once, measure, add baking powder, soda, and salt and sift together three times. Cream butter thoroughly add 3/4 cup sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add about 1/4 of flour mixture, mix thoroughly; add chocolate mixture and blend. Add remaining flour, alternately with buttermilk, a small amount at a time; beat very thoroughly after each addition. Add vanilla. Bake in greased 15x9x2- inch pan, in a moderate oven ( 350 degrees F.) 30 minutes, or until cake is done. When cold, trim edges, cut in half crosswise, and put together as a two-layer cake, matching edges carefully. Spread tops and sides with Fudge Frosting. Or add chopped nut meats to part of frosting and use as filling.
258. Diabetic German - Chocolate Cake
4 oz Baking chocolate
1/2 c Boiling water
1/2 c Butter
1/2 c Granulated sugar replacement
3 T Granulated fructose
4 ea Egg yolks
2 t Vanilla extract
2 1/4 c Flour
1 t Baking soda
1/2 t Salt
1 c Buttermilk
4 ea Egg whites,stiffly beaten
Melt chocolate in boiling water and cool.Cream next 3 ingredients together until fluffy.Add egg yolks,one at a time,beaing well after each addition.Blend in vanilla and chocolate water.Sift flour with baking soda and salt.Add alternately with buttermilk to chocolate mixture,beating till smooth.Fold in egg whites.Grease and line 3 9-in. pans.grease again and flour.Pour batter into pans and bake 25-30 minutes at 350 degrees F. Remove paper lining and cool.Frost with Diabetic Coconut-Pecan Frosting. yield: 60 servings
259. Fat Free Chocolate Cake
1 1/4 c Flour
1 c Sugar
1/2 c Unsweetened cocoa
1/4 c Corn starch
1/2 ts Baking soda
1/2 ts Salt
4 Egg whites
1 c Water
1/2 Light or dark corn syrup
Mazola No-stick cooking spray
Preheat oven to 350 degrees F. Spray 9" square baking pan with cooking spray.
In large bowl, combine dry ingredients until well mixed. In medium bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients until smooth. Pour into prepared pan. Bake 30 minutes or until cake springs back when lightly touched. Cool on wire rack 10 minutes.
Makes 16 servings.
260. French Chocolate Cake
7 oz Semisweet chocolate
14 tb Butter or margarine
4 Eggs
3/4 c Sugar
1 c Flour
1/3 c Hazelnuts, coarsely chopped
1 ts Baking powder
Makes about 10 servings
Preheat oven to 425 degrees F. Grease a springform pan with detachable bottom that has a diameter of about 9 1/2 inches.
Melt cooking chocolate and butter in a thick-bottomed pot over low heat. Beat eggs and sugar until light and airy. Carefully stir the somewhat cooled chocolate mixture into egg mixture.
Blend flour, nuts, and baking powder together, and fold carefully into batter. It's important to fold it in gently.
Pour batter into pan and bake in the oven for about 15 minutes. The cake should not become firm. The "unbaked" batter tastes like a delicious filling.
You may garnish cooled cake with a bit of grated chocolate and a ring of whipped topping.
261. German Chocolate Cake
4 oz Baking chocolate;
1/2 c Water; boiling
1/2 c Butter;
1/2 c Granulated sugar replacement
3 tb Granulated fructose
4 Eggs yolks;
2 ts Vanilla extract;
1 ts Baking soda;
1/2 ts Salt;
1 c Buttermilk;
4 Egg whites; stiffly beaten
Melt chocolate to boiling water. Cool. Cream butter, sugar replacement amd fructose until fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in vanilla and chocolate water. Sift flour with baking soda and salt, add alternately with buttermilk to chocolate mixture, beating well after each addition until smooth. Fold in beaten egg whites. Grease three 3 9" baking pans; line them with paper, grease again, and lightly flour pans; pour batter into the three pans. Bake at 350 degrees for 25 to 30 minutes or until cakes test done. Remove from pans onto racks, remove paper lining. Cool.
262. Golden Cream Chocolate Cake
2 c Cake flour; sifted
2 ts Baking powder
1/4 ts Salt
1/2 c Butter
- 1/4 c Sugar
- Eggs; unbeaten
- oz Unsweetnd choc
- c Milk
- ts Vanilla
Sift flour once, measure, add baking powder, soda and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add melted chocolate and blend. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven, 350 deg. F., 30 minutes.
263. Hershey Light Chocolate Cake
1 1/4 c Flour
1/3 c Hershey's Cocoa
1 ts Baking Soda
6 tb Extra Light Corn Oil Spread
1 c Sugar
1 c Skim Milk
1 tb White Vinegar
1/2 ts Vanilla Extract
Heat oven to 350 degrees F. Spray two 8 inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry ingredients, wisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate. Light Cocoa Frosting: In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 cup cold skim milk, 1 T Hershey's CoCoa and 1/2 t vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form.
264. Hot Fudge Pudding Cake
1 1/4 c Sugar, divided
1 c All-purpose flour
7 ts Hershey cocoa, divided
2 ts Baking powder
1/4 ts Salt
1/2 c Milk
1/3 c Butter, melted
1 1/2 ts Vanilla
1/2 c Light brown sugar; packed
1 1/4 c Hot water
Heat oven to 350 degrees. In medium mixing bowl, combine 3/4 cup sugar, flour, 3 tbsp cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into square pan, 8 x 8 x 2" or 9 x 9 x 2". In small bowl, combine remaining 1/2 cup sugar, brown sugar and remaining 4 tbsp cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish as desired.
265. Hot Fudge Sundae Cake
- c Flour
- tb Cocoa
1/4 ts Salt
2 tb Salad Oil
1 c Chopped Nuts
1 3/4 c Hottest Tap Water
3/4 c Sugar
2 ts Baking Powder
1/2 c Milk
1 ts Vanilla
1 c Brown Sugar
Ice Cream
Heat oven to 350 degrees F. In an ungreased square pan, 9" X 9" X 2", stir together flour, sugar, cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake for 40 minutes. Let stand for 15 minutes. Spoon into dessert dishes or cut into squares. Invert each square onto dessert plate. Top with ice cream and spoon sauce over each square.
266. Old Fashioned Chocolate Cake
3/4 c Butter or margarine, softened
1 2/3 c Sugar
3 Eggs
- ts Vanilla extract
- c All-purpose flour
2/3 c Hershey's Cocoa
1 1/4 ts Baking soda
1 ts Salt
1/4 ts Baking powder
1 1/3 c Water
1/2 c Hard peppermint candy, opt. (finely crushed)
Add'l hard peppermint candy (crushed), optional
Frosting
6 tb Butter or margarine, softened
2 2/3 c Powdered sugar
1/2 c Hershey's Cocoa
1/3 c Milk
1 ts Vanilla extract
Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. In large mixer bowl, combine butter, sugar, eggs and vanilla; beat on high speed of electric mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Add candy, if desired. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. Just before serving, garnish with peppermint candy, if desired. 8 to 10 servings.
267. Peach Chocolate Cake
1 1/2 c Flour
1 c Sugar
1/4 c Cocoa powder
1 ts Baking soda
1/2 ts Salt
1 c Water
1/4 c Oil
1 ts Vinegar
1 ts Vanilla extract
2 c Peach slices
Combine flour, sugar, cocoa, baking soda and salt in a large bowl. Add water, oil, vinegar and vanilla extract. Beat with a wire whisk or wooden spoon just until batter is smooth and ingredients are well blended. Pour into 2 - 8" round cake pans that have been sprayed with non stick vegetable coating spray. Bake at 350 degrees for 20 to 25 minutes or until wood pick inserted in center comes out clean. Cool 10 minutes, then remove from pan. Cool completely on a wire rack. Just before serving, place 1 layer on serving plate and arrange 1 cup peach slices on top. Top with second cake layer and remaining peaches.
268. Pineapple Chocolate Cake
2 1/3 c Cake flour; sifted
2 1/4 t Baking Powder
3/4 t Salt
1/2 t Soda
2/3 c Butter; or shortening
1 1/4 c Sugar
1 ea Egg; unbeaten
2 ea Egg yolks; unbeaten
3 oz Unsweetened Choc.; melted
3/4 c Milk
1 t Vanilla
1/3 c Boiling water
Sift flour once, measure, add baking powder salt and soda, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and egg yolks, one at a time beatlng well after each. Add chocolate and blend. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla, then add boiling water, beating quickly and thoroughly Bake in two greased deep 9-inch layer pans in moderate oven (350 degrees F) 30 to 35 mlnutes, or untll done. Spread Plneapple Fluff Frosting (see recipe) between layers and on top and sides of cake. Double recipe for three 10-inch layers. This cake may be baked as follows: bake about 2/3 o batter in greased pan, 8x8x2 inches, in slow oven ( 325 degrees F. ) 45 mlnutes, or until done; remalnlng 1/3 of batter may be baked in 15 greased medium cup-cake pans in moderate oven (350 degrees F.) 25 minutes, or until done.
269. Pineapple Cherry Chocolate Cake
2 1/3 c Cake flour; sifted
1/2 c Cherries
2 1/4 t Baking Powder
3/4 t Salt
1/2 t Soda
2/3 c Butter; or shortening
1 1/4 c Sugar
1 ea Egg; unbeaten
2 ea Egg yolks; unbeaten
3 oz Unsweetened Choc.; melted
3/4 c Milk
1 t Vanilla
1/3 c Boiling water
Sift flour once, measure, add baking powder salt and soda, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and egg yolks, one at a time beatlng well after each. Add chocolate and blend. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla, then add boiling water, beating quickly and thoroughly Bake in two greased deep 9-inch layer pans in moderate oven (350 degrees F) 30 to 35 mlnutes, or untll done. Spread Plneapple Fluff Frosting (see recipe) between layers and on top and sides of cake. Double recipe for three 10-inch layers. This cake may be baked as follows: bake about 2/3 o batter in greased pan, 8x8x2 inches, in slow oven ( 325 degrees F. ) 45 mlnutes, or until done; remalnlng 1/3 of batter may be baked in 15 greased medium cup-cake pans in moderate oven (350 degrees F.) 25 minutes, or until done.
270. Sour Cream Chocolate Cake
2 c Self-rising flour
2 c Sugar
1 c Water
1/4 c Shortening
4 oz Melted unsweetened chocolate (cooled)
- ts Vanilla
- Eggs
3/4 c Dairy sour cream
1/4 ts Soda
Sour Cream Frosting
Preheat oven to 350 degrees. Grease and flour pans. Measure all ingredients except icing in a large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally.
Pour into pans. Bake layers 30-35 minutes or until top springs back when touched lightly with finger. Cool.
271. Strawberry Chocolate Shortcake
1 pt Strawberries, rinsed, hulled and sliced
1/2 pt Raspberries, rinsed
- c Sugar
- c All-purpose flour
1/2 c Unsweetened cocoa powder
1 tb Baking powder
1/2 ts Salt
6 tb Unsalted butter, cut into
Bits and chilled
1/2 c Milk
1 ts Vanilla
1 c Heavy cream
Fresh mint sprigs, for garnish
Bottled hot fudge sauce Optional
Preheat oven to 425. Place strawberries and raspberries in medium size bowl. Gently stir in 1/4 cup sugar; toss to coat. Let stand 20 minutes, stirring occasionally. Meanwhile, prepare chocolate shortcake: Combine flour, cocoa powder, remaining sugar, the baking powder and salt in large bowl. With pastry blender or 2 knives used scissor fashion, cut in butter until mixture resembles fine crumbs. Slowly add milk and vanilla, toss with fork, until mixture just come together. Turn dough out onto lightly floured surface. Knead lightly about 10 times. Pat or roll dough to 3/4-inch thickness. Cut out with 4-inch round fluted cookie cutter. Place on ungreased baking sheet, about 1 inch apart. Reroll the scraps and cut out more shortcakes, for a total of four. Bake in 425 oven for 12 minutes or until wooden pick inserted into center comes out clean. Remove shortcakes to wire rack to cool completely. Cut each shortcakes in half horizontally. Place bottom halves on plates. Spoon some juice from strawberry mixture over bottoms. Spoon strawberry mixture on each bottom half, reserving a few berries for garnish. Spoon about 1/2 cup whipped cream over each. Cover with top half. Garnish with fruit and mint. Drizzle with fudge sauce if desired. Cut in half for two servings.
272. Toffee Chocolate Cake
6 oz Pkg semisweet chocolate chip
2/3 c Sour cream
11 oz Ready-to-serve pound cake
2 English Toffee Candy Bars chpd 1 1/8oz ea
In small saucepan, over low heat, heat chocolate until melted, stirring often. Remove from heat; stir in sour cream until smooth. Cut pound cake horizontally in half. Place 1 cake layer on serving plate; spread with one-third frosting; sprinkle with one-third chopped candy. Top with second layer; frost cake with remaining frosting. Sprinkle top with remaining candy.
Candy
273. Bourbon Balls
1 c Pecans
4 tb Maker's Mark
1 Stick of butter
1 lb Box powdered sugar
1/2 Box semi-sweet chocolate squares
1/2 Rectangle of paraffin
Combine pecans and bourbon; wait at least 3 hours for pecans to absorb bourbon flavor. Cream butter and powdered sugar with mixer, adding bourbon and pecan mixture. Roll mixture into small balls and chill in refrigerator for 1-1/2 hours. Melt chocolate in double boiler, adding shaved paraffin. Heat until thoroughly melted. Dip balls into chocolate and put on waxed paper to dry. (use fork or long skewer when dipping balls.)
274. Chewy Chocolate Rolls
2 tb Butter
1/2 c Light corn syrup
2 oz Chocolate, melted
1 ts Vanilla
3/4 c Powered dry milk
1/4 ts Salt
3 c Confectioners' sugar
Mix together butter, syrup, chocolate, vanilla, powdered milk, and salt. Gradually add confectioners' sugar; mix and knead. Roll out in 3/4-inch rolls, cut into 2 1/2-inch lengths. Let stand for about one hour, then wrap in plastic wrap. Makes about 18 rolls.
275. Chocolate Almond Morsels
8 1/2 oz Chocolate wafer cookies
1 1/2 c Almonds; blanched & slivered
1/3 c Almond flavored liqueur
3 tb Corn syrup
Powdered sugar
In a food processor or blender, process the cookies and the almonds until finely ground. Add the liqueur and the corn syrup, and process to mix. Line a large cookie sheet with wax paper. Spread about 1/2 cup of powdered sugar in a shall dish, and dust your hands lightly with some additional powdered sugar. Roll almond mixture into 30 balls. Roll ball in the powdered sugar to coat completely. Place on the prepared cookie sheet and refrigerate for at least 8 hours until firm.
Makes 30 candies.
276. Chocolate Brittle
1 lb Butter
1 lb Sugar
1 lb Almonds
1 lb Walnuts; finely chopped
1 lb Semi-sweet chocolate
1 c Walnuts; whole
In a saucepan cook butter & sugar, boiling 5 minutes. Stir in almonds & cook 10-20 minutes or until nuts begin to pop & turn brown. Pour into a shallow pan & let cool. Melt chocolate & pour over mixture in pan. Sprinkle with finely chopped walnuts. After mixture hardens, turn over and sprinkle bottom side with walnuts. Break candy into pieces.
277. Chocolate Candy
10 1/2 oz Marshmallows
1/4 c Butter
1 c Coconut
1 1/4 c Semi sweet choc. chips
2 c Rice Chrispie
Line a 13 X 9 pan with foil. Grease or spray with Pam. Combine marshmallows, butter, and chocolate in a microwavable bowl. Mike for 4-6 min. checking and stirring every 2 min. until melted. Stir in Rice Chrispies and coconut. Spread in pan quickly using a buttered spatula. Chill. Cut into small bars, finger size.
278. Chocolate Candy Cookie Brittle
1/2 c Butter, softened
1/2 c Brown sugar
1 Egg yolk
1 c Flour
1/2 ts Vanilla
1 8 oz Milk chocolate bar
1/2 8 oz dark chocolate bar
1 4 oz German's sweet chocolate bar
1 c Pecans, chopped
Cream butter and sugar until fluffly. Add egg yolk, flour and vanilla, mixing well. Spread on ungreased jelly roll pan approximately 1/4 inch thick. Bake at 350 degrees F for for minutes.
Melt chocolates in top of double boiler. While cookie is still warm, spread on chocolate. Sprinkle with pecans. Place in freezer until frozen, Remove and break into pieces with point of knife. Best served shortly after removing from freezer.
279. Chocolate Caramels
2 c Sugar
3/4 c Light corn syrup
1/8 ts Salt
3 Or 4 squares unsweetened chocolate
2 c Light cream
1 ts Vanilla extract
1/2 c To 3/4 cup chopped nuts
Combine sugar, syrup, salt, chocolate and 1 cup cream in large heavy saucepan. Stir constantly until mixture comes to a full foil. Gradually add remaining cream so that boiling does not stop. Continue cooking, stirring constantly, to firm-ball stage (248~F.). Remove from heat. Stir in vanilla extract and nuts. Pour into buttered 8 inch square pan. When cold, turn out on cutting board and cut into 3/4 inch squares.
280. Chocolate Chip Lollipops
1 pk Duncan Hines Chocolate Chip Cookie Mix
1 Egg
2 ts Water
24 Flat ice cream sticks
Assorted decors
Preheat oven to 375 degrees F.
Combine cookie mix, buttery flavor packet from Mix, egg and water in large bowl. Stir until thoroughly blended. Shape dough into 24 (1") balls. Place balls 3" apart on ungreased baking sheets. Push ice cream stick into center of each ball. Flatten each ball with hand to form round lollipop. Decorate by pressing decors onto dough.
Bake at 375 degreesF. for 8-9 minutes or until light golden brown. Cool 1 minute on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container.
Makes 2 dozen cookies.
281. Chocolate Christmas Candies
1 c Butter Or Regular Margarine
1/2 c Peanut Butter; Cream Style
2 1/3 c Graham Cracker Crumbs
2 c Confectioners' Sugar; Sifted
2 c Flaked Coconut
1 c Walnuts; Chopped
6 oz Chocolate Chips; Semi-Sweet
1 Paraffin Piece; 2 1/2",Cut Up
Combine the peanut butter and butter in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until melted. Remove from the heat. Combine the graham cracker crumbs, confectioners' sugar, coconut, and walnuts in a bowl. Pour the peanut butter mixture over all then toss until well blended. Shape the mixture into 1/2-inch balls. Place on waxed paper lined baking sheets. Cover with aluminum foil. Chill in the refrigerator. Combine the chocolate chips and paraffin in the top of a double boiler. Place over hot water and stir until melted. Dip the balls in the chocolate. Place on waxed paper lined baking sheets and let stand until the chocolate is set. Cover with aluminum foil and store in the refrigerator. Makes about 2 lbs of candy
282. Chocolate Coconut Candies
1 c Cold or warm mashed potatoes
1 lb Powdered sugar
1 ts Almond extract
1 lb Flaked coconut
12 oz Bag chocolate chips
2 tb Shortening
Mix potatoes, powdered sugar, and almond extract in large bowl. Stir in coconut. Drop by rounded teaspoonfuls onto waxed paper; shape into balls. If mixture is too soft, refrigerate until able to handle. Heat chocolate chips and shortening over low heat until melted. dip 1 ball at a time until coated; place on waxed paper. Chill balls until firm. About 4 dozen candies.
Coconut Bars: Press into an ungreased 13x9x2 pan. Spread with melted chocolate. Chill until firm; cut into bars 2x1". About 4 dozen bars.
283. Chocolate Crunch Candy
1 c Nonfat dry milk powder
1/2 c Cocoa
2 tb Liquid fructose
3 tb Water
1 1/2 c Chow mein noodles
Combine milk powder and cocoa in food processor or blender; blend to a fine powder. Stir in fructose and water and beat until smooth and creamy. Slightly crush the chow mein noodles and fold them into choclate mixture. Drop by teaspoonfuls onto waxed paper. Cool at room temperature.
284. Chocolate Dipped Candies
Cut 1 pound dipping chocolate into small pieces. Place in upper part double boiler. Place in lower part, which is 1/4 full of lukewarm water (120 F). Stir constantly until melted. Beat thoroughly. Place candy on a fork or confectioner's dipper. Dip one piece at a time into melted chocolate. When the surface is entirely coated, drain. Place on waxed paper. Make a swirl over the top. Set in cool place to harden. Caution: Keep water in double boiler at even temperature. Work in a cool room, free from steam, if desirable results are to be obtained. Fruits, nuts, mints, and other candies may be dipped in chocolate.
285. Chocolate Drop Candy
6 oz Chocolate chips
1 c M&ms
1 c Peanut butter chips
1 c Marshmallows
1 c Roasted peanuts
1 c Raisins
Place chocolate chips in a 2 qt. mixing bowl. Microwave 2-3 minutes on high (100%). Stir until smooth. Choose any of the other ingredients to measure 4 cups. Stir into the chocolate chip mixture. Drop by spoonsful onto waxed paper. Cool. Yields 2 1/2 dozen pieces of candy.
286. Chocolate Marble Bark
8 oz Bittersweet chocolate -- OR semi-sweet chocolate -- chopped 3 1/2 oz bar (2/3 c.)
1 oz white chocolate baking bar melted
macadamia nuts -- chopped
Line cookie sheet with parchment paper. In medium saucepan over Low heat, melt bittersweet chocolate just until soft. Stir until smooth. Cool 5 minutes. Stir in nuts. Spread mixture on paper-lined cookie sheet to 1/4" thickness. Drizzle with melted whilte chocolate baking bar, swirl with toothpick. Refrigerate until firm. Break into pieces. Makes 18 (2x2") pieces.
287. Chocolate Mints
12 oz Chocolate chips 14 oz Can condensed milk 1 ts Peppermint flavoring
Melt chocolate and milk slowly over low heat. Stir in peppermint. Drop by sm spoonfuls onto waxed paper. Allow to dry and set for several hours or overnight. Store in a covered container, but do not refrigerate.
288. Chocolate Nut Brittle
2 c Sugar
1 c Light corn syrup
1/2 c Water
- ts Salt
- tb Butter
- oz Unsweetened chocolate
- ts Baking soda
- ts Vanilla
- c Peanuts
In a heavy saucepan over medium heat bring to boil sugar, syrup, water, salt, and butter, stirring constantly. Then cook *Without Stirring* to hard-crack stage (300 on candy thermometer). Remove from heat. Quickly stir in chocolate, then baking soday, vanilla and peanuts. Turn into greased jelly-roll pans; with greased spatula spread to cover pan. Cool. Turn out of pan onto waxed paper. With mallet break into irregular pieces.
289. Diatetic Bark Candy
1 lb Milkcote or whitecoat chocolate
1 c Crunchy cereal
Watermelon seeds or any other crunchy food
In the top of a double boiler, melt coating over hot, not boiling, water. Add cereal and seeds. Blend together thoroughly, then pour onto waxed paper and spread thinly. Let stand until firm. Break into pieces.
290. Easy Chocolate Peanut Candy
12 oz Chocolate Chips
20 oz Peanut Butter Chips
1 1/2 c Peanuts
Put two 10-ounce bags of peanut butter chips and one 12-ounce bag of semi-sweet chocolate chips in glass or ceramic microwaveable bowl. Heat on high for 90 seconds. Stir. Continue heating in about 20 second intervals until chocolate and peanut butter chips are melted. Stir well and then stir in peanuts. Put by spoonfuls on cookie sheet covered with waxed paper or parchment. Let cool. Can be frozen.
291. Easy Turtle Candy
4 oz Pecan halves (about 72)
24 Caramel candies
1 ts Shortening
6 oz Semi-sweet chocolate chips
Heat oven to 300 degrees . Cover cookies sheet with aluminum foil, shiny side up; lightly grease. For each candy, place 3 pecan halves in a "Y" shape on foil. Place 1 caramel candy in center of each "Y". Bake just until caramel is melted, about 9 - 10 minutes. Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate 30 minutes.
292. English Butter Chocolate Toffee
2 Butter
1 c Sugar
1 tb Corn syrup
1 ts Vanilla extract
6 oz Semisweet chocolate chips; m
3/4 c Almonds, roasted; diced
In a large heavy 4 1/2-qt saucepan, combine butter, sugar, corn syrup, and 3 Tbs water. Heat over medium heat, stirring often, until butter melts. Cover and heat to boiling over medium-high heat. Boil 1 min. Remove cover; place a candy thermometer in pan. Cook over medium-high heat until syrup reaches 300 F, stirring often after mixture reaches 250 F to prevent scorching. If mixture begins to darken at sides of pan, reduce heat to medium.
Stir in vanilla. Pour toffee immediately into a well-buttered 9-inch square metal pan (do not use glass, or candy will be too difficult to remove). Let cool completely at room temperature.
Turn toffee out of pan onto a sheet of wax paper or foil. Spread half of melted chocolate over toffee and sprinkle half of almonds on top, pressing lightly into chocolate. Let stand until chocolate is almost set. Turn over and spread uncoated side with remaining chocolate and sprinkle with remaining nuts. Let stand overnight until chocolate is set and completely dry. Break into pieces. Store in an airtight container at room temperature.
293. Layered Mint Chocolate Candy
10 Squares semi-sweet chocolate
- cn Sweetened condensed milk, divided
- ts Vanilla
- pk White chocolate squares
- tb Peppermint extract
Few drops of green food coloring
In heavy saucepan, over low heat, melt semisweet chocolate with 1 cup sweetened condensed milk. Remove from heat; stir in vanilla. Spread half the mixture into wax paper line 8 or 9 inch square pan. Chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature. In heavy saucepan, over low heat, melt white chocolate with remaining sweetened condensed milk. Remove from heat; stir in peppermint extract and fool coloring. Spread on chilled chocolate layer. Chill 10 minutes longer or until firm. Spread reserved melted chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board. Peel off paper and cut into squares. Store loosely covered at room temperature. Makes about 1-3/4 lbs.
294. Never Fail Toffee
2 c Sugar
- 1/2 c Butter or margarine
- tb Water
1/2 c Slivered almonds
1 lg Milk chocolate bar broken into small pieces
Combine sugar, butter and water in a heavy saucepan, cook, stirring constantly to the soft-crack stage. Add the alomds, cook, stirring to hard-crack stage. Pour immedaitely on unbuttered cookies sheet, spreading as thin as possible. Place chocolate on hot toffee, spread melting chocolate to cover the toffee.
295. Orange Chocolate Crunch
2 c Orange sections; about 6 oranges
1/2 c Orange juice
2 Eggs
1 ts Vanilla
1/4 ts Almond extract
1 2/3 c Flour
1 c Sugar
1 ts Baking powder
1/2 ts Salt
1/2 ts Baking soda
1/2 c Brown sugar
1 c Walnuts; chopped
6 oz Semi sweet chocolate chips
Preheat oven to 350 degrees F. Peel and section oranges. Cut sections into small pieces. Combine the orange pieces and orange juice. Beat eggs and add oranges, vanilla and almond extract. Mix well. Sift dry ingredients together and add all at once. Pour into a greased and floured 9x13 pan. Combine the brown sugar, chocolate chips and nuts. Sprinkle on top of cake. Bake at 350 degrees F for 45-50 minutes.
296. Peanut, Raisin And Chocolate Clusters
1 Egg white
1/4 c Sugar
3/4 c Raisins
3/4 c Raisins
3/4 c Chocolate chips
Beat egg white till frothy, add sugar gradually; continue beating till light. Stir in raisins, peanuts and chocolate chips. Place in mounds on cookie sheet lined with parchment (or buttered and floured). Bake in preheated 375F oven 8 to 10 minutes or till browned. Cool. Makes: 24 candies
297. Rocky Road Candy
6 oz Chocolate chips
1 oz Chocolate, unsweet.
1 tb Butter
2 Eggs
1 1/4 c Powdered sugar
1/2 ts Vanilla
2 c Peanuts, salted cocktail
2 c Marshmallows, mini
Melt chocolate pieces, chocolate and butter in a large saucepan over low heat, stirring until smooth. Remove from heat.
Beat eggs until foamy. Mix in sugar, salt and vanilla. Blend in chocolate mixture. Stir in peanuts and marshmallows. Drop by teaspoonfuls onto waxed paper. Chill 2 hours or until firm. Store in refrigerator; remove just before serving. Makes about 4 dozen.
298. Soft Chocolate Caramels
1/2 lb Sugar
9 oz Fresh heavy cream
2 oz Cocoa powder
1 1/4 oz Honey
Cook together in a copper pan (or a pan not lined with tin) until the mixture reaches th 'ball'stage. (To test the stage of the cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a small ball that can be rolled with the tip of the fingers) Pour this cooked sugar onto an oiled marble slab, keeping it at an even thickness of 2/3 in., using 4 oiled rulers to make a framework. Let cool and cut.
299. Triple Chocolate Candy Cane Kisses
4 3-oz. chocolate bars, 2 semisweet, 1 milk & 1 white chocolate
1/2 c Crushed candy canes
Melt the 3 kinds of chocolate in 3 separate bowls. Stir half of the crushed candy into the semisweet chocolate. Reserve a bit for sprinkling; stir the remainder into the milk and white chocolates. Drop teaspoons of the semisweet onto a parchment-lined tray. Top with 1 dollop each of the milk and white chocolates. Sprinkle with crushed candy. Let harden.
Cheesecake
300. Black & White Cheesecake
1/2 c Marshmallow creme OR 3/4 c Milk; heated to boiling
1 c Mini-marshmallows
16 oz Cream Cheese, softened
9 oz Prepared Graham cracker crust
3/4 c Sugar
1/4 c Unsweetened cocoa powder
1 pk Unflavored gelatin
1 ts Vanilla (opt)
1/4 c Milk; cold
Spread marshmallow creme or scatter marshmallows over bottom of prepared crust; set aside.
In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes. Add hot milk; process at low speed until gelatin is completely dissolved, about 2 minutes. Add cream cheese, sugar, cocoa powder and vanila; process at high speed until blended.
Gently pour into prepared crust and chill until firm, about 2 hours.
301. Cappucino Chocolate Cheesecake
1 1/4 c Chocolate wafers, crushed
1/8 ts Cinnamon
1 pk Light cream cheese (8 oz)
1 c Sugar
1 c Unsweetened cocoa powder
1 ts Cocoa powder for garnish
2 1/2 c Sour cream
2 Eggs
2 tb Coffee liqueur
1 ts Vanilla
Preheat oven to 350 degrees F. Stir together wafer crumbs and cinnamon. Pat into bottom of 9-inch springform pan.
Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder. Beat in egg. Stir in 2 cups sour cream, coffee liqueur and vanilla. Turn into prepared pan. Bake for 30 minutes or until set.
Spread remaining sour cream evenly over top. Return to oven 1 minute to glaze top. Cool to room temperature, then chill thoroughly, covered. Remove from springform pan. Just before serving, dust top with cocoa powder.
302. Chocolate Almond Cheesecake
6 Chocolate wafers, finely crushed
1 1/2 c Light cream cheese
1 c Sugar
1 c 1% low-fat cottage cheese
1/4 c Plus 2 tbs unsweetened cocoa
1/4 c All-purpose flour
1 ts Vanilla extract
1/4 ts Salt
2 ts Almond flavoring
- Egg
- tb Semisweet chocolate mini-morsels
Chocolate leaves (optional)
Sprinkle chocolate wafer crumbs in the bottom of a 7 inch springform pan. Set pan aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels.
Slowly pour mixture over crumbs in pan. Bake at 300 degrees F. for 65 to 70 minutes or until cheese cake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, transfer cheese cake to a serving platter. Garnish with chocolate leaves, if desired.
Chocolate Leaves: Melt chocolate in doubles boiler or microwave. Using a non-poisonous leaf, brush on melted chocolate; place in freezer for 2-3 hours. once hardened, peal leaf from the chocolate to garnish.
303. Chocolate Amaretto Cheesecake
6 Choclate wafers, crushed
1 1/2 c Light cream cheese
1 c Sugar
1 c Lowfat cottage cheese
6 tb Unsweetened cocoa
1/4 c Flour
1/4 c Amareto
1 ts Vanilla
1/4 ts Salt
2 tb Mini chocolate chips
Chocolate curls (optional)
Sprinkle chocolate wafers over bottom of a 7" springform pan. Set aside. Position knife blade in food processor bowl; add cream cheese add all other ingredients except for egg and chocolate chips. Blend until smooth. add egg and blend just until mixed in. Fold in chocolate chips and bake at 300 deg f for 65 to 70 minutes. Let cool in pan, on wire rack. Cover and chill for at least 8 hours. Remove sides of pan and transfer cake to serving platter. Garnish with chocolate curls if desired. Makes 12 servings.
304. Chocolate Caramel Cheesecake
Crust:
2 c Low-fat graham cracker crumb
1/4 c Margarine; melted
Filling:
14 oz Caramel candy
5 oz Evaporated skim milk
16 oz Fat-free cream cheese
1/2 c Granulated sugar
- ts Vanilla
- Egg whites; whipped
1/2 c Semisweet chocolate chips
Preheat oven to 350. Prepare a 9" pie pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs and margarine in a small mixing bowl. Press into prepared pan. Bake for 10 minutes; set aside. In 1 1/2-quart heavy saucepan, melt caramel candy with milk over low heat, stirring frequently, until smooth. Pour over crust. To prepare remaining filling ingredients, combine cream cheese, sugar, vanilla, egg whites, and chocolate chips. Pour over crust. Bake for 40 minutes. Loosen cake from rim of pan. Cool.
305. Chocolate Cheesecake
1 1/2 c Graham wafer crumbs
5 tb Butter - melted
2 tb Sugar
2 tb Chocolate - semisweetened, grated
3 Eggs
1 ts Vanilla
1 c Sugar
3 pk Cream cheese - 8-oz.
12 pk Chocolate - semisweet, 1-oz. squares
1 c Sour cream
3/4 c Butter - melted
Whipped cream (optional)
Combine first four ingredients and press into the bottom of a 8-inch springform pan. Beat eggs and sugar with electric beater until a pale mixture. Mix well. Melt chocolate in double boiler. Stir in sour cream, butter and vanilla. Add to cheese mixture and stir. Pour batter into pan. Bake at 325 degrees F for 2 hours or until centre is firm. Cool on wire rack. Remove from pan. Chill and serve with whipped cream.
306. Chocolate Cheesecake Pie
36 Vanilla wafers, in crumbs
1/3 c Confectioners' sugar
1/3 c Cocoa
1/3 c Butter or margarine, melted
8 oz Cream cheese, softened
14 oz Condensed milk, sweetened
- c Chocolate chips, semi-sweet
- Eggs
- 1/2 ts Vanilla extract
Preheat oven to 350 degrees F. Combine crumbs, sugar, cocoa and margarine; press firmly on bottom and up side to rim of 9" pie plate. In mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk then melted chocolate chips. Add eggs and vanilla; mix well. Pour into prepared crust. Bake 30-35 minutes or until center is set. Cool. Chill thoroughly. Garnish as desired. Refrigerate leftovers.
307. Chocolate Chip Cheesecake
- 1/2 c Finely crushed creme-filled chocolate sandwich cookies
- To 3 tablespoons margarine or butter, melted
- (8-ounce) packages cream cheese, softened
- (14-ounce) can sweetened condensed milk
- Eggs
- ts Vanilla extract
- c Mini chocolate chips
- ts Flour
Preheat oven to 300 degrees. Combine crumbs and margarine; press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs and vanilla. Toss 1/2 cup chip s with flour; stir into cheese mixture. Pour into prepared pan. Top with remaining chips. Bake 55 minutes or until center is set. Cool. Chill. Refrigerate leftovers.
308. Chocolate Mint Cheesecake Cups
3/4 c Light cream cheese
1/2 c Sugar
1/2 c Cottage cheese, 1% fat
2 tb All-purpose flour
3 tb Unsweetened cocoa powder
3 tb Creme de menthe
1/2 ts Vanilla extract
1/8 ts Salt
- Egg
- Chocolate-covered mint
Wafers
Preheat oven to 300 degrees; line two mini muffin pans with paper liners. Place cream cheese, sugar, cottage cheese, flour, cocoa, creme de menthe, vanilla extract, salt and egg in a blender; cover and process until smooth. Spoon batter evenly into prepared pans. Bake for 18 minutes. Cool in pans on wire racks. Cover and chill for at least 2 hours. Pull a vegetable peeler down the sides of the candies, making tiny shavings. Top cheesecakes with shavings.
309. Chocolate Orange Supreme Cheesecake
1 c Chocolate Wafer Crumbs
1/4 ts Cinnamon
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Choc. ChipsMelted
2 tb Orange Flavord Liqueur
1/2 ts Grated Orange Peel
Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remianing batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
310. Chocolate Velvet Cheesecake
1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
311. Impossible Chocolate Kaluha Cheesecake
16 oz Cream cheese; soft; cubed
3/4 c Sugar
2/3 c Bisquick baking mix
2 Eggs
2 oz Semisweet chocolate; melted
2 tb Kaluha
1 ts Vanilla extract
1/2 ts Almond extract
Topping:
8 oz Sour cream
- oz Semisweet chocolate square
- tb Sugar
- tb Kaluha
- ts Vanilla extract
Mix all ingredients except chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often. Pour into a greased 9-inch pie plate. Bake at 350 degrees F for 25 minutes or until puffed with a dry center. Cool 5 minutes; carefully spread chocolate topping on top of cheesecake. Chill 3 hours before serving. YIELD: One 9-inch pie.
CHOCOLATE TOPPING: Combine first 3 ingredients in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat, and stir in Kahula and vanilla; cool.
312. Mint Chocolate Chip Cheesecake
- 1/2 c Crushed oreos
- 1/2 tb Melted butter
- oz Cream cheese, softened
- oz Sweetened condensed milk
- Eggs
3/4 ts Mint extract
1/4 ts Green food coloring
1 c Mini-chocolate chips
1 ts Flour
Combine crumbs and butter and press on bottom of 9" springform pan. Beat cheese until fluffy. Gradually beat in milk until smooth. Add eggs, extract and coloring. Toss 1/2 cup of the chips with flour to coat and stir into cheese mixture. Pour into crust. Sprinkle remaining chips on top. Bake at 300 degrees for 1 hour. Cool to room temperature and chill thoroughly. Garnish as desired.
313. Raspberry Chocolate Cheesecake
1/8 c Graham cracker crumbs
1/8 c Sugar
2 lb Cream cheese; softened
2 1/2 c Sugar
4 Eggs
1 1/2 lb Semi-sweet chocolate
20 dr Raspberry candy concentrate;
9 In spring-form pan
Pre-heat the oven to 375 degrees.
For the crust: Lightly spray the spring-form pan with a non-stick spray such as PAM. Mix graham crackers and sugar in a bowl and dust the pan.
For the filling: Soften the cream cheese by microwaving in a bowl approx. 30 seconds for every half-pound (2 - 2 1/2 minutes). Add two eggs and mix with an electric mixer until well incorporated. Slowly add the sugar; about 1/2 cup at a time until incorporated. Add the remaining two eggs and mix until there are no more lumps and the batter is smooth (about three minutes).
In a seperate container melt the chocolate. This could be done in the microwave. I prefer to melt it over the stove. The later method requires a little more attention to the chocolate. Do not scortch the bottom. Not only will the chocolate taste bitter but it's not fun trying to clean.
Add melted chocolate to the batter. Mix on high. While mixing, add the candy concentrate with an eye-dropper. Experiment with this step. The more concentrate you add, the stronger the flavor. You don't want too much, though. I have made cheesecake that tasted like cough syrup. So, don't over-do-it.
Pour the mixture in the spring-form pan and bake until the center is set (The top of the cheesecake will be glossy while baking. When the luster of the center begins to dull, it is ready.) The cheesecake may still be "jiggly" (like jell-o).
314. Rich Chocolate Cheesecake
1 1/2 c Chocolate wafer crumbs
1/4 ts Ground nutmeg
1/2 c Butter -- melted
24 oz Cream cheese -- softened
3/4 c Sugar
3 Eggs
8 oz Sour cream
6 Squares semisweet chocolate melted
1 tb Cocoa
3/4 ts Cocoa
1 1/2 ts Vanilla extract
1/2 c Whipping cream -- whipped
Additional whipped cream (optional)
Chocolate curls (optional)
Almonds (optional)
Maraschino cherries (optional)
Combine first 3 ingredients, mixing well. Press mixture into bottom of a 9-inch springform pan; chill. Beat cream cheese with electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, mixing well after each addition. Stir in sour cream, melted chocolate, cocoa, and vanilla, mix well. Gently fold in whipped cream; spoon into prepared pan. Bake at 300 for 1 hour. Turn oven off; allow cheesecake to cool in oven an additional 30 minutes. Refrigerate 8 hours. Remove sides of pan and garnish with additional whipped cream, chocolate curls, almonds, and cherries. Yield: 10 to 12 servings.
Cookie
315. Almond Joy Cookies
2 Squares unsweetened chocolate
1 cn Sweetened, condensed milk
3 c Sweetened, flaked coconut
1 ts Vanilla extract
pn Salt
Almonds for garnish
Heat in a double boiler, 1 can sweetened condensed milk and 2 squares of unsweetened chocolate, until chocolate is melted. Stir until mixture is smooth. Pour over a bowl containing 3 cup of sweetened, flaked coconut. Add 1 tsp of vanilla extract and a pinch of salt. Mix well until coconut is completed coated. Drop on a cookie sheet which is line with parchment paper, by tspfuls. Press a whole almond into the top.
Bake at 350 degrees F. for 10 to 12 minutes. Check at 8 minutes, as bottoms of cookies brown quickly. Remove from oven, cool, remove from pan.
316. Baked Chocolate Marshmallow Treats
6 Graham crackers, halved
6 large marshmallows, halved
3 Milk chocolate bars
Preheat oven to 500 degrees F. Place cracker halves on ungreased cookie sheet.
Top each half with two 1" squares of chocolate. Add marshmallow half on top of chocolate. Bake until marsmallow roasts, about 2 minutes.
Serve open faced. May also be served "sandwich style" by placing another half of graham cracker on top.
317. Banana Oatmeal Chocolate Cookies
3/4 c Margarine
1 Egg
1 c Bananas -- mashed
1 c White sugar
1 1/2 c Flour
1/2 ts Baking soda
1 ts Salt
1/4 ts Nutmeg
1 ts Cinnamon
1 3/4 c Quick oats
1 pk Chocolate chips
1/2 c Nuts
Mix all the ingredients together. Then drop by teaspoon on an ungreased cookie sheet. Bake 10 to 15 minutes at 400 degrees.
318. Bittersweet Chocolate Chunk Cookies
1/2 c Butter or margarine
1/2 c Sugar
1/4 c Packed brown sugar
1 Egg
1 ts Vanilla
1 c Plus 2 Tbsp unsifted flour
1/2 ts Baking soda
1/2 ts Salt
2/3 c Chopped walnuts or pecans
8 oz Ghirardelli Bittersweet chocolate
For food processor method, place butter (cut up), sugar, brown sugar, egg, and vanilla into processor bowl; process about 10 seconds. (Or in a mixer, cream softened butter with same ingredients.) Stir flour with baking powder and salt; blend into creamed mixture. Add nuts. Chop chocolate bars into small pieces; stir into dough. Drop by rounded teaspoon onto ungreased baking sheets. Bake at 375 degrees F for 8 to 10 minutes or until light golden brown. Cool on racks. These cookies are delicious served warm when the chocolate is still soft. To reheat cookies in the microwave, process 2 or more cookies for 15 to 20 seconds.
319. Brownie cookies
4 oz Semisweet chocolate
- oz Unsweetened chocolate
- 1/3 c Sifted all-purpose flour
- 1/2 ts Baking soda
1/2 ts Baking powder
1/4 lb Unsalted butter
1 c Granulated sugar
1 tb Vanilla extract
2 ea Egg
1 tb Milk
3/4 c Finely chopped walnuts
Melt the chocolate over hot water. Sift the flour, baking soda, and baking powder together. Set aside. In the bowl of a mixer, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir to blend. Stir in the dry ingredients and the milk by hand. When just blended, mix in the walnuts. Cover and refrigerate dough for 30 minutes before rolling. Preheat oven to 375 degres. Lightly grease a cookie sheet. To form the cookies, scoop out a portion of dough and roll out on a well-floured surface. When dough is 1/4 inch thick, cut it into rounds or other desired shapes. Re-roll scraps and cut again. Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the oven and don't let these cookies overbrown.
320. Butterscotch Chocolate Chunk Cookies
1 c Unsalted butter - room temp
1 c Light brown sugar
1/2 c Dark brown sugar
3/4 ts Vanilla (optional)
1 Egg
1/8 ts Salt
- 1/2 c Unbleached all purpose flour
- c Semisweet chocolate cut into coarse chunks
Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
Cream the butter with both sugars until very well blended. Mix in the vanilla and egg, then fold in the salt, flour and chocolate chunks.
Form into small (walnut sized) or large (golf ball sized) balls as desired.
Place on the baking sheets and press down slightly. Bake until done about 10 to 12 minutes. Cool on racks.
Makes 2 dozen large cookies or 4 dozen small cookies.
321. Carob Chip Cookies
1/4 c Mashed banana
1/4 c Vegetable oil
1 lg Egg
1 c Unbleached White Flour
1 c Rolled Oats
3/4 c Carob Chips
Mash ripe banana with a fork, to measure 1/4 cup. Beat together with oil until creamy. Beat in egg. Add flour, oats, and chips; mix well. Drop batter by teaspoons onto lightly oiled baking sheets. Bake at 350 degrees for 10 minutes or until cookies just start to brown around the edges. Cool on wire racks.
322. Cherry Chocolate Cookies
1 c Margarine or butter
3/4 c Packed brown sugar
2 Egg yolks
2 oz Semiswet chocolate; melted and cooled
1 1/2 ts Finely shredded orange peel
1 ts Ground cinnamon
1 ts Vanilla
1/4 ts Salt
2 1/4 c All-purpose flour
- 1/2 c Finely chopped pecans (to 2)
- Egg whites
3/4 c Cherry jelly or preserves
In large mixing bowl beat margarine or butter and brown sugar with an electric mixer on medium speed for 30 seconds. Add egg yolks, beating well. Blend in melted chocolate, orange peel, cinnamon, vanilla, and salt. Stir in flour. Place pecans and egg white in two separate small, shallow bowls. Slightly beat egg whites with a fork. Shape dough into 1-inch balls. Dip eah ball into egg white; roll in pecans to coat. Place balls, 2 inches apart, on lightly greased baking sheets. Using your thumb, make slight indentation in top of each cookie. Bake in 350 degree oven about 12 minutes or till edges are firm. Cool cookies on a wire rack. Fill centers of cooled cookies with a small spoonful of jelly or preserves. Makes about 60 cookies.
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