1 1/2 c Flour; unsifted
2/3 c Sugar
1/2 ts Salt
3/4 c Margarine or butter; cold
2 Eggs
14 oz Sweetened condensed milk
1 1/2 ts Maple flavoring
2 c Nuts; chopped
1 c Semi-sweet chocolate chips
Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar
and salt; cut in margarine until crumbly. stir in 1 beaten egg. Press
evenly in a 9x13" pan. Bake for 25 minutes. Meanwhile, in medium
bowl, beat sweetened condensed milk, remaining egg and flavoring;
stir in nuts. Sprinkle chocolate chips evenly over the prepared crust.
Top with the nut mixture. Bake for 25 minutes more or until lightly
brown. Cool. Cut into bars. Store tightly covered at room temperature.
Makes 24 - 36 bars.
December 9, 2008
Chocolate Fudge Bars
1 Stick Butter
2 oz Unsweetened Baking Chocolate Squares
1 c Sugar
2 Eggs
1 c Flour
1/2 ts Salt
1/2 ts Baking Soda
1/2 ts Vanilla Or Peppermint Extract
1 c Chocolate Chips
Glaze
1 c Powdered Sugar
1 tb Milk -- or more
1/2 ts Peppermint Extract
Melt the butter and the unsweetened chocolate.
When the bowl is cool, add the sugar, beat in the eggs, mix in the
flour, the salt, and the baking soda. Add the vanilla. Spread into a
greased jellyroll pan.
Sprinkle with the chocolate chips, and bake at 350 F for 8 minutes or
so.
Glaze: Mix up the ingredients. It should be like a glaze that will pour,
thickly. Add a couple of drops of food coloring if desired. When the
cookies come out of the oven, spread the glaze. Cool slightly, and cut
while still warm.
2 oz Unsweetened Baking Chocolate Squares
1 c Sugar
2 Eggs
1 c Flour
1/2 ts Salt
1/2 ts Baking Soda
1/2 ts Vanilla Or Peppermint Extract
1 c Chocolate Chips
Glaze
1 c Powdered Sugar
1 tb Milk -- or more
1/2 ts Peppermint Extract
Melt the butter and the unsweetened chocolate.
When the bowl is cool, add the sugar, beat in the eggs, mix in the
flour, the salt, and the baking soda. Add the vanilla. Spread into a
greased jellyroll pan.
Sprinkle with the chocolate chips, and bake at 350 F for 8 minutes or
so.
Glaze: Mix up the ingredients. It should be like a glaze that will pour,
thickly. Add a couple of drops of food coloring if desired. When the
cookies come out of the oven, spread the glaze. Cool slightly, and cut
while still warm.
Chocolate Delight Bars
1/2 c Margarine -- softened
1 Egg yolk
2 tb Water
1 1/4 c Flour
1 ts Sugar
1 ts Baking powder
12 oz Chocolate chips
3/4 c Sugar
2 Eggs
6 tb Margarine -- melted
2 ts Vanilla
1 c 2c nuts -- chopped fine
Combine the first six ingredients and mix till smooth. Mixture will be
very stiff. Press into a greased 9"x13" pan. Bake 10 minutes at 350
degrees F. Remove from oven and sprinkle with chocolate chips.
Return to oven for 1 minute. Spread melted chips over the crust. Beat
eggs till thick, then beat in sugar. Stir in melted margarine, vanilla and
nuts. Spread over chocolate. Bake 30-35 minutes at 350 degrees F.
Cut into 48 squares when cool.
1 Egg yolk
2 tb Water
1 1/4 c Flour
1 ts Sugar
1 ts Baking powder
12 oz Chocolate chips
3/4 c Sugar
2 Eggs
6 tb Margarine -- melted
2 ts Vanilla
1 c 2c nuts -- chopped fine
Combine the first six ingredients and mix till smooth. Mixture will be
very stiff. Press into a greased 9"x13" pan. Bake 10 minutes at 350
degrees F. Remove from oven and sprinkle with chocolate chips.
Return to oven for 1 minute. Spread melted chips over the crust. Beat
eggs till thick, then beat in sugar. Stir in melted margarine, vanilla and
nuts. Spread over chocolate. Bake 30-35 minutes at 350 degrees F.
Cut into 48 squares when cool.
Chocolate Crunch Bars
1/2 c Honey
1/3 c Margarine
1/4 c Cocoa Powder, Sweetened --
1 c Granola
1 c Dry Milk
Blend together everything except the granola to a stiff dough. Knead
in the granola, or roll the shaped bars in granola.
* Carob powder may be used also.
1/3 c Margarine
1/4 c Cocoa Powder, Sweetened --
1 c Granola
1 c Dry Milk
Blend together everything except the granola to a stiff dough. Knead
in the granola, or roll the shaped bars in granola.
* Carob powder may be used also.
Chocolate Chip Nut Bars
1/2 c Margarine
2 c Brown sugar, packed
1 ts Vanilla
2 Eggs
1 1/2 c Flour
2 ts Baking powder
1 ts Salt
1 c Chipits
1 c Nuts
Melt margarine in large pot. Remove from heat and add sugar and
vanilla. Stir well. Add eggs, one at a time. Stir together flour, baking
powder, and salt. Add to pan and mix well. Spread in pan 9X13.
Sprinkle with nuts and chipits over surface and press down lightly.
Bake at 350 for 35-40 minutes. Cool and cut into bars.
2 c Brown sugar, packed
1 ts Vanilla
2 Eggs
1 1/2 c Flour
2 ts Baking powder
1 ts Salt
1 c Chipits
1 c Nuts
Melt margarine in large pot. Remove from heat and add sugar and
vanilla. Stir well. Add eggs, one at a time. Stir together flour, baking
powder, and salt. Add to pan and mix well. Spread in pan 9X13.
Sprinkle with nuts and chipits over surface and press down lightly.
Bake at 350 for 35-40 minutes. Cool and cut into bars.
December 8, 2008
Chocolate Chip Cranberry Cheese Bars
1 c Butter or margarine, (2 sticks or 1/2 LB)
1 c Brown sugar; packed
2 c Flour
1 1/2 c Rolled oats
2 ts Orange zest; grated
1 pk Semisweet chocolate chips, 12oz
1 c Cranberries; dried (4oz)
1 pk Cream cheese; (8oz)
1 1/4 c Sweetened condensed milk, (1 can at 14oz)
Beat butter and brown sugar in large bowl until creamy; beat in flour,
oats and orange peel until crumbly. Stir in chocolate chips and
cranberries; reserve 2 cups mixture. Press remaining mixture onto
bottom of greased 13-by-9-inch baking pan. Bake at 350 degrees 15
minutes.
Beat cream cheese in small bowl until smooth. Gradually beat in
sweetened condensed milk. Pour over hot crust; sprinkle with reserved
oat mixture. Return to oven and bake 25 to 30 minutes or until center
is set. Cool in pan on wire rack.
Makes about 3 dozen.
1 c Brown sugar; packed
2 c Flour
1 1/2 c Rolled oats
2 ts Orange zest; grated
1 pk Semisweet chocolate chips, 12oz
1 c Cranberries; dried (4oz)
1 pk Cream cheese; (8oz)
1 1/4 c Sweetened condensed milk, (1 can at 14oz)
Beat butter and brown sugar in large bowl until creamy; beat in flour,
oats and orange peel until crumbly. Stir in chocolate chips and
cranberries; reserve 2 cups mixture. Press remaining mixture onto
bottom of greased 13-by-9-inch baking pan. Bake at 350 degrees 15
minutes.
Beat cream cheese in small bowl until smooth. Gradually beat in
sweetened condensed milk. Pour over hot crust; sprinkle with reserved
oat mixture. Return to oven and bake 25 to 30 minutes or until center
is set. Cool in pan on wire rack.
Makes about 3 dozen.
Chocolate Chip Cookie Bars
3/4 c Firmly packed brown sugar
1/2 c Sugar
1/2 c Margarine or butter,softened
1/2 c Shortening
1 1/2 ts Vanilla
1 Egg
1 3/4 c All purpose flour
1 ts Baking soda
1/2 ts Salt
1 c Semi-sweet chocolate chips
1/2 c Chopped nuts or shelled
Sunflower seeds (opt)
Heat oven to 375 degrees F. In large bowl, combine brown sugar,
sugar, margarine and shortening; beat until light and fluffy. Add
vanilla and egg; blend well. Stir in flour, baking soda, and salt; mix
well. Stir in chocolate chips and nuts. Spread in ungreased 13 x 9-inch
pan. Bake for 15 to 25 minutes or until light golden brown. Cool
completely. Cut into bars.
1/2 c Sugar
1/2 c Margarine or butter,softened
1/2 c Shortening
1 1/2 ts Vanilla
1 Egg
1 3/4 c All purpose flour
1 ts Baking soda
1/2 ts Salt
1 c Semi-sweet chocolate chips
1/2 c Chopped nuts or shelled
Sunflower seeds (opt)
Heat oven to 375 degrees F. In large bowl, combine brown sugar,
sugar, margarine and shortening; beat until light and fluffy. Add
vanilla and egg; blend well. Stir in flour, baking soda, and salt; mix
well. Stir in chocolate chips and nuts. Spread in ungreased 13 x 9-inch
pan. Bake for 15 to 25 minutes or until light golden brown. Cool
completely. Cut into bars.
Chocolate Chip Bars
3/4 c Brown Sugar firmly packed
1/2 c Butter or margarine
1 Egg
1 1/4 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1 ts Vanilla
6 oz Chocolate pieces
1/2 c Chopped walnuts
Cream together sugar and butter. Beat in egg. Stir in dry ingredients;
add vanilla and mix. Fold in chocolate and nuts. Spread in greased 15
x 10-inch pan (this will be a thin layer of batter). Bake in 375 degree
oven 12 to 15 minutes. Cool slightly before cutting into 48 squares.
1/2 c Butter or margarine
1 Egg
1 1/4 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1 ts Vanilla
6 oz Chocolate pieces
1/2 c Chopped walnuts
Cream together sugar and butter. Beat in egg. Stir in dry ingredients;
add vanilla and mix. Fold in chocolate and nuts. Spread in greased 15
x 10-inch pan (this will be a thin layer of batter). Bake in 375 degree
oven 12 to 15 minutes. Cool slightly before cutting into 48 squares.
Chocolate Cherry Bars
1 pk Fudge cake mix
1 cn (21 oz.) cherry pie filling
1 ts Almond extract
2 Eggs; beaten
Frosting: 1 cup sugar
5 Tablespoons butter or margarine
1/3 cup milk
6 ounces semi-sweet chocolate chips
Preheat oven to 350. Grease and flour a 9x13 inch pan. Combine all
ingredients for bars in a mixing bowl and stir by hand until mixed.
Spread batter in prepared pan and bake 25-30 minutes. Be careful not
to over-bake. Cool on rack.
To make frosting, combine sugar, butter and milk in small saucepan.
Boil, stirring constantly, for 1 minute. Remove from heat, add
chocolate pieces and stir until smooth. Pour over cooled bars.
1 cn (21 oz.) cherry pie filling
1 ts Almond extract
2 Eggs; beaten
Frosting: 1 cup sugar
5 Tablespoons butter or margarine
1/3 cup milk
6 ounces semi-sweet chocolate chips
Preheat oven to 350. Grease and flour a 9x13 inch pan. Combine all
ingredients for bars in a mixing bowl and stir by hand until mixed.
Spread batter in prepared pan and bake 25-30 minutes. Be careful not
to over-bake. Cool on rack.
To make frosting, combine sugar, butter and milk in small saucepan.
Boil, stirring constantly, for 1 minute. Remove from heat, add
chocolate pieces and stir until smooth. Pour over cooled bars.
Chocolate Cheese Bars
1 Devil's Food Cake Mix (with or without pudding in it)
8 oz Cream cheese, softened
1/3 c Oil
3 Eggs (divided use)
1/4 c Sugar
6 oz Semi-sweet chocolate chips
1/2 c Walnuts or pecans, chopped
Mix dry cake mix, 2 eggs, and 1/3 cup oil until crumbly; reserve 1 cup.
Pat remaining mixture lightly in an ungreased 13x9x2 inch pan. Bake
for 15 minutes at 350 degrees. Remove and sprinkle top with
chocolate chips and walnuts.
Beat cream cheese, sugar and remaining egg until light and smooth.
Spread over chocolate chips and walnuts. Sprinkle with reserved
crumb mixture. Return to oven and bake for 15 minutes longer. Cool
and cut into bars. Makes 16 servings.
8 oz Cream cheese, softened
1/3 c Oil
3 Eggs (divided use)
1/4 c Sugar
6 oz Semi-sweet chocolate chips
1/2 c Walnuts or pecans, chopped
Mix dry cake mix, 2 eggs, and 1/3 cup oil until crumbly; reserve 1 cup.
Pat remaining mixture lightly in an ungreased 13x9x2 inch pan. Bake
for 15 minutes at 350 degrees. Remove and sprinkle top with
chocolate chips and walnuts.
Beat cream cheese, sugar and remaining egg until light and smooth.
Spread over chocolate chips and walnuts. Sprinkle with reserved
crumb mixture. Return to oven and bake for 15 minutes longer. Cool
and cut into bars. Makes 16 servings.
December 7, 2008
Chocolate Caramel Shortbread
1 1/2 c Butter, softened, divided
1/2 c Sifted icing sugar
1/4 ts Salt
1 1/4 c All purpose flour
1 cn Sweetened condensed milk
3 tb Corn syrup
1 ts Vanilla
3 Squares semi sweet chocolate, melted
Preheat oven to 350 degrees F. In large mixer bowl, beat 1 cup butter,
sugar and salt until fluffy. Add flour, mix well. With floured finger,
press evenly into greased 9 inch square pan. Bake 30-35 minutes or
until lightly browned. Cool slightly. In 2 quart glass measure, with
handle,in microwave oven, melt remaining 1/2 cup butter on high. for
1 minutes. Stir in sweetened condensed milk and corn syrup.
Microwave on high for 6-8 minutes, stirring after each minute, or until
mixture turns a light caramel color. Stir in vanilla. Spread over warm
shortbread. Drizzle with chocolate. Chill until firm. Cut into bars. Store
covered at room temperature. Makes 24 bars.
1/2 c Sifted icing sugar
1/4 ts Salt
1 1/4 c All purpose flour
1 cn Sweetened condensed milk
3 tb Corn syrup
1 ts Vanilla
3 Squares semi sweet chocolate, melted
Preheat oven to 350 degrees F. In large mixer bowl, beat 1 cup butter,
sugar and salt until fluffy. Add flour, mix well. With floured finger,
press evenly into greased 9 inch square pan. Bake 30-35 minutes or
until lightly browned. Cool slightly. In 2 quart glass measure, with
handle,in microwave oven, melt remaining 1/2 cup butter on high. for
1 minutes. Stir in sweetened condensed milk and corn syrup.
Microwave on high for 6-8 minutes, stirring after each minute, or until
mixture turns a light caramel color. Stir in vanilla. Spread over warm
shortbread. Drizzle with chocolate. Chill until firm. Cut into bars. Store
covered at room temperature. Makes 24 bars.
Chocolate Caramel Nut Bars
14 oz Bag caramels, remove wrappers
5 oz Can evaporated milk
1 Box German chocolate cake mix with pudding
1/2 c Margarine, melted
1 1/2 c Walnuts, chopped
6 oz Semisweet chocolate chips
Melt caramels with 1/3 cup milk in the microwave. Stir until smooth.
Combine remaining milk, mix and margarine. Mix well. Press half of
cake mixture into the bottom of a greased 13 x 9 baking pan. Bake
350 degrees for 6 minutes. Sprinkle with 1 cup walnuts, chocolate
pieces over the crust; top with caramel mixture spreading to the edges
of the pan. Top with teaspoonfuls of remaining cake mixture. Sprinkle
with walnuts -- press lightly into the top. Bake for 350 degrees for 20
minutes. Cool slightly; cut into bars.
5 oz Can evaporated milk
1 Box German chocolate cake mix with pudding
1/2 c Margarine, melted
1 1/2 c Walnuts, chopped
6 oz Semisweet chocolate chips
Melt caramels with 1/3 cup milk in the microwave. Stir until smooth.
Combine remaining milk, mix and margarine. Mix well. Press half of
cake mixture into the bottom of a greased 13 x 9 baking pan. Bake
350 degrees for 6 minutes. Sprinkle with 1 cup walnuts, chocolate
pieces over the crust; top with caramel mixture spreading to the edges
of the pan. Top with teaspoonfuls of remaining cake mixture. Sprinkle
with walnuts -- press lightly into the top. Bake for 350 degrees for 20
minutes. Cool slightly; cut into bars.
Chocolate Candy Bar
1 Envelope SF Hot Cocoa Mix
2 tb Cold water
2 tb Golden raisins; or -
1 ts Peanut butter; or
1 ts Chopped nuts
In small bowl stir cocoa mix with water. Save envelope that mix came
in. Stir in raisins or peanut butter or nuts. Spoon mixture back into
cocoa envelope. Fold over top and let stand against wall in bottom of
freezer for about 4 hours. When frozen peel off envelope and eat.
Tastes like fudge.
2 tb Cold water
2 tb Golden raisins; or -
1 ts Peanut butter; or
1 ts Chopped nuts
In small bowl stir cocoa mix with water. Save envelope that mix came
in. Stir in raisins or peanut butter or nuts. Spoon mixture back into
cocoa envelope. Fold over top and let stand against wall in bottom of
freezer for about 4 hours. When frozen peel off envelope and eat.
Tastes like fudge.
Chocolate Bars
2 c All-purpose flour;
1 c Sugar;
1/2 c Cocoa;
1 ts Baking soda;
Dry substitute equal to 1/3 cup sugar
1/2 ts Cinnamon;
1/2 ts Salt;
1 c Margarine (2 Sticks); at room temperature
2 lg Eggs;
2 ts Vanilla;
1/2 c Semisweet chocolate chips;
Place flour, sugar, cocoa, baking soda, dry sugar substitute, cinnamon,
and salt in a mixer bowl and mix a low speed to blend well. Add
margarine, eggs, vanilla and water, and mix at medium speed to blend
well. Spread batter evenly in an 11" by 15" jelly roll pan that has been
sprayed with pan spray or greased with margarine. Bake at 325
degrees for 20 to 25 minutes, or until bars pull away the sides of the
pan and a cake tester comes out clean from the center. Place on wire
rack and sprinkle chocolate chips evenly over the top of the hot bars.
Mark four by eight and cool until chocolate has hardened. Cut as
marked.
(Might be a good idea to cut even more sugar out of this.)
1 c Sugar;
1/2 c Cocoa;
1 ts Baking soda;
Dry substitute equal to 1/3 cup sugar
1/2 ts Cinnamon;
1/2 ts Salt;
1 c Margarine (2 Sticks); at room temperature
2 lg Eggs;
2 ts Vanilla;
1/2 c Semisweet chocolate chips;
Place flour, sugar, cocoa, baking soda, dry sugar substitute, cinnamon,
and salt in a mixer bowl and mix a low speed to blend well. Add
margarine, eggs, vanilla and water, and mix at medium speed to blend
well. Spread batter evenly in an 11" by 15" jelly roll pan that has been
sprayed with pan spray or greased with margarine. Bake at 325
degrees for 20 to 25 minutes, or until bars pull away the sides of the
pan and a cake tester comes out clean from the center. Place on wire
rack and sprinkle chocolate chips evenly over the top of the hot bars.
Mark four by eight and cool until chocolate has hardened. Cut as
marked.
(Might be a good idea to cut even more sugar out of this.)
Chewy Chocolate Orange Bars
2 c Cake flour
3/4 ts Baking powder
1/2 ts Salt
1 1/2 c Quick-cooking oats
1 c Dark-brown sugar, packed
2 Egg whites
Raisin Puree
3/4 c Chopped bittersweet chocolate
1/3 c Toasted walnuts, optional
1 tb Grated orange zest
Sift together flour, baking powder and salt into large bowl. Stir in oats
and brown sugar. Beat egg whites lightly in another bowl. Stir in Raisin
Puree. Stir into flour mixture along with chocolate, walnuts, and
orange zest just until blended. Spoon in 9-inch-square baking pan
sprayed with non-stick vegetable spray. Bake at 350 degrees F. 25 to
30 minutes. Cool. Cut into 24 bars.
3/4 ts Baking powder
1/2 ts Salt
1 1/2 c Quick-cooking oats
1 c Dark-brown sugar, packed
2 Egg whites
Raisin Puree
3/4 c Chopped bittersweet chocolate
1/3 c Toasted walnuts, optional
1 tb Grated orange zest
Sift together flour, baking powder and salt into large bowl. Stir in oats
and brown sugar. Beat egg whites lightly in another bowl. Stir in Raisin
Puree. Stir into flour mixture along with chocolate, walnuts, and
orange zest just until blended. Spoon in 9-inch-square baking pan
sprayed with non-stick vegetable spray. Bake at 350 degrees F. 25 to
30 minutes. Cool. Cut into 24 bars.
December 6, 2008
Caramel Filled Chocolate Bars
1 German Chocolate cake mix
3/4 c Margarine, melted
14 oz Bag caramels
2/3 c Evaporated milk, divided
1 c Chocolate chips
1 c Walnuts, chopped
Melt caramels and 1/3 cup evaporated milk over hot water or in
microwave, stirring every thirty seconds. Keep warm.
Mix the cake mix, margarine and 1/3 cup evaporated milk and beat well.
Spread 1/2 the batter in a greased 9x13 inch pan.
Bake for 6 minutes at 350 degrees.
Cool about 2 minutes. Spread caramel mixture over baked layer and sprinkle with chocolate chips.
Stir 1/2 cup nuts into remaining 1/2 of batter and drop by half teaspoonful over top.
Sprinkle with remaining 1/2 cup nuts.
Return to oven and bake for 18 minutes at 350 degrees.
Cool in pan and cut into 1 1/2 inch squares.
3/4 c Margarine, melted
14 oz Bag caramels
2/3 c Evaporated milk, divided
1 c Chocolate chips
1 c Walnuts, chopped
Melt caramels and 1/3 cup evaporated milk over hot water or in
microwave, stirring every thirty seconds. Keep warm.
Mix the cake mix, margarine and 1/3 cup evaporated milk and beat well.
Spread 1/2 the batter in a greased 9x13 inch pan.
Bake for 6 minutes at 350 degrees.
Cool about 2 minutes. Spread caramel mixture over baked layer and sprinkle with chocolate chips.
Stir 1/2 cup nuts into remaining 1/2 of batter and drop by half teaspoonful over top.
Sprinkle with remaining 1/2 cup nuts.
Return to oven and bake for 18 minutes at 350 degrees.
Cool in pan and cut into 1 1/2 inch squares.
Bars
Black and White Chocolate Bars
1 lb Real white chocolate, melted
1 lb Chocolate chips; melted
3/4 c Evaporated milk
1/4 c margarine
1 ts Vanilla (or other extract)
1/2 c Toasted hazelnuts (or walnuts)
To ensure that the recipe will set up properly, do not use white baking
confections that are not real white chocolate. The word "cocoa" should
appear in the ingredients.
Line the inside of an 8" square baking pan with plastic wrap and set
aside.
Toast nuts by placing on a cookie sheet and baking in pre-heated 350
degrees F. oven until skin begins to flake off. Remove skins by rubbing
with a clean towel. Chop nuts with a knife, or pulse in a food
processor.
Melt chocolate in a separate medium-sized bowls over double boilers.
Combine and melt the evaporated milk and GoldùnùSoft margarine
over medium heat. Remove from heat and reserve.
Add half the milk and margarine mixture to the melted chocolate
chips. Mix well, pour into lined baking dish, an spread evenly.
Refrigerate a few minutes.
Add balance of milk mixture to the melted white chocolate, then add
the vanilla and mix until well blended.
Smoothly spread the mixture over the first layer and top with nuts.
Refrigerate until firmly set (24 hrs.) and cut into bars. Store chilled.
1 lb Real white chocolate, melted
1 lb Chocolate chips; melted
3/4 c Evaporated milk
1/4 c margarine
1 ts Vanilla (or other extract)
1/2 c Toasted hazelnuts (or walnuts)
To ensure that the recipe will set up properly, do not use white baking
confections that are not real white chocolate. The word "cocoa" should
appear in the ingredients.
Line the inside of an 8" square baking pan with plastic wrap and set
aside.
Toast nuts by placing on a cookie sheet and baking in pre-heated 350
degrees F. oven until skin begins to flake off. Remove skins by rubbing
with a clean towel. Chop nuts with a knife, or pulse in a food
processor.
Melt chocolate in a separate medium-sized bowls over double boilers.
Combine and melt the evaporated milk and GoldùnùSoft margarine
over medium heat. Remove from heat and reserve.
Add half the milk and margarine mixture to the melted chocolate
chips. Mix well, pour into lined baking dish, an spread evenly.
Refrigerate a few minutes.
Add balance of milk mixture to the melted white chocolate, then add
the vanilla and mix until well blended.
Smoothly spread the mixture over the first layer and top with nuts.
Refrigerate until firmly set (24 hrs.) and cut into bars. Store chilled.
Walnut Chocolate Rum Balls
1 c Walnuts, ground or finely chopped
2 c Grated "German's sweet" or bittersweet chocolate
1 1/2 c Sifted confectioner's sugar
4 tb Rum
Cocoa powder
Combine nuts, sugar, and chocolate. Moisten with rum to form a stiff
dough. Form into small balls and roll in cocoa to coat. This recipe is
not only simple, it's flexible. It can be made with other kinds of liquor
(amaretto, sherry, and Southern Comfort work well), nuts (almonds or
pecans, for instance) and coatings (ground nuts, finely grated coconut,
etc.) and always comes out tasting great.
Adding small chunks of nut for texture is also effective.
2 c Grated "German's sweet" or bittersweet chocolate
1 1/2 c Sifted confectioner's sugar
4 tb Rum
Cocoa powder
Combine nuts, sugar, and chocolate. Moisten with rum to form a stiff
dough. Form into small balls and roll in cocoa to coat. This recipe is
not only simple, it's flexible. It can be made with other kinds of liquor
(amaretto, sherry, and Southern Comfort work well), nuts (almonds or
pecans, for instance) and coatings (ground nuts, finely grated coconut,
etc.) and always comes out tasting great.
Adding small chunks of nut for texture is also effective.
Sweet 'n' Peanutty Chocolate Balls
3 c Powdered sugar, sifted
1 1/2 c Graham cracker crumbs
1 c Pecans finely chopped
3/4 c Butter
3/4 c Peanut butter
1 1/2 c Semisweet chocolate chips
4 tb Butter
1 tb Milk
Combine powdered sugar, graham cracker crumbs and pecans; stir
until uniform in color. In a saucepan, melt butter and peanut butter
together. Pour over sugar mix, and stir until just moistened. Form into
one-inch balls. In a separate saucepan, combine chocolate chips,
butter and milk. Melt together over low heat, stirring just enough to
blend. Coat balls with chocolate by dipping into chocolate mixture one
at a time. Place on waxed paper, and chill before serving.
Makes 60 balls
1 1/2 c Graham cracker crumbs
1 c Pecans finely chopped
3/4 c Butter
3/4 c Peanut butter
1 1/2 c Semisweet chocolate chips
4 tb Butter
1 tb Milk
Combine powdered sugar, graham cracker crumbs and pecans; stir
until uniform in color. In a saucepan, melt butter and peanut butter
together. Pour over sugar mix, and stir until just moistened. Form into
one-inch balls. In a separate saucepan, combine chocolate chips,
butter and milk. Melt together over low heat, stirring just enough to
blend. Coat balls with chocolate by dipping into chocolate mixture one
at a time. Place on waxed paper, and chill before serving.
Makes 60 balls
Swedish Balls
1/2 lb Butter
1 1/2 c Sugar
2 Eggs
1/2 c Strong cold coffee (instant)
2 ts Vanilla
1 c Cocoa
4 c Quick-cooking oats, uncooked
Cream butter and sugar. Blend in eggs. Add coffee, vanilla, and cocoa.
Mix. Add oats and mix well. Chill 1 to 2 hours. Shape into one-inch
balls. Roll in sugar. Store in air tight container. Keep refrigerated.
Makes 5 dozen.
1 1/2 c Sugar
2 Eggs
1/2 c Strong cold coffee (instant)
2 ts Vanilla
1 c Cocoa
4 c Quick-cooking oats, uncooked
Cream butter and sugar. Blend in eggs. Add coffee, vanilla, and cocoa.
Mix. Add oats and mix well. Chill 1 to 2 hours. Shape into one-inch
balls. Roll in sugar. Store in air tight container. Keep refrigerated.
Makes 5 dozen.
December 3, 2008
Double Chocolate Cherry Bourbon Balls
1 6oz.pkg. chocolate chips
3 T Corn syrup
1/2 c Bourbon or 1/4 cup bourbon and 1/4 cup ginger ale
1 8 1/2 oz.pkg. chocolate wafers, crushed
1/2 c Confectioners sugar
1 c Finely chopped nuts
1/4 c Finely chopped candied cherries
Granulated sugar
Melt chocolate in top of double boiler. Remove from heat, add corn
syrup and bourbon. In large bowl mix wafer crumbs, nuts,
confectioners sugar and cherries. Add chocolate mixture. Stir until
blended. Refrigerate 1 hour. Roll into 1-inch balls and roll in
granulated sugar.
3 T Corn syrup
1/2 c Bourbon or 1/4 cup bourbon and 1/4 cup ginger ale
1 8 1/2 oz.pkg. chocolate wafers, crushed
1/2 c Confectioners sugar
1 c Finely chopped nuts
1/4 c Finely chopped candied cherries
Granulated sugar
Melt chocolate in top of double boiler. Remove from heat, add corn
syrup and bourbon. In large bowl mix wafer crumbs, nuts,
confectioners sugar and cherries. Add chocolate mixture. Stir until
blended. Refrigerate 1 hour. Roll into 1-inch balls and roll in
granulated sugar.
Dietetic Cream Cheese Balls
1 pk (8 0z. size) cream cheese
3/4 c Finely chopped pecans
Milkcote or whitecoat chocolate
Cream the cream cheese and add pecans. Chill until cheese will form
balls. Dip balls into melted whitecote or milkcote chocolate coating.
Makes about 25 balls.
3/4 c Finely chopped pecans
Milkcote or whitecoat chocolate
Cream the cream cheese and add pecans. Chill until cheese will form
balls. Dip balls into melted whitecote or milkcote chocolate coating.
Makes about 25 balls.
Chocolate Walnut Rum Balls
1 c Walnuts, ground or finely chopped
2 c Grated "German's sweet" or bittersweet chocolate
1 1/2 c Sifted confectioner's sugar
4 tb Rum
Cocoa powder
Combine nuts, sugar, and chocolate. Moisten with rum to form a stiff
dough. Form into small balls and roll in cocoa to coat.
2 c Grated "German's sweet" or bittersweet chocolate
1 1/2 c Sifted confectioner's sugar
4 tb Rum
Cocoa powder
Combine nuts, sugar, and chocolate. Moisten with rum to form a stiff
dough. Form into small balls and roll in cocoa to coat.
Chocolate Pecan Rum Balls
1 lb Pecans, shelled and ground
8 1/2 oz Chocolate wafers; crushed
1/2 c Dark rum
1/3 c Honey
Powdered sugar
Combine all ingredients, except powdered sugar, in a large bowl. Mix
well. Chill for 20 minutes. Shape by spoonful into round balls. Store in
a tightly covered, airtight container. Just before serving or giving, roll
in powdered sugar. Makes 100 balls.
8 1/2 oz Chocolate wafers; crushed
1/2 c Dark rum
1/3 c Honey
Powdered sugar
Combine all ingredients, except powdered sugar, in a large bowl. Mix
well. Chill for 20 minutes. Shape by spoonful into round balls. Store in
a tightly covered, airtight container. Just before serving or giving, roll
in powdered sugar. Makes 100 balls.
Chocolate Mint Dessert Balls
9 oz Chocolate chips; melted
1/2 c Creme de menthe
24 oz Cream cheese; softened
1 ts Cinnamon, ground
2 c Pecans; finely chopped
Chocolate cookie wafers
In large bowl, mix together ingredients except pecans until smooth.
cover and chill 1 hour. Divide mixture into 1 part per ball, and form
into balls. Roll balls in pecans. Serve with chocolate cookie wafers.
Store in refrigerator.
1/2 c Creme de menthe
24 oz Cream cheese; softened
1 ts Cinnamon, ground
2 c Pecans; finely chopped
Chocolate cookie wafers
In large bowl, mix together ingredients except pecans until smooth.
cover and chill 1 hour. Divide mixture into 1 part per ball, and form
into balls. Roll balls in pecans. Serve with chocolate cookie wafers.
Store in refrigerator.
December 2, 2008
Chocolate Cream Hazelnut Balls
1/2 c Finely chopped hazelnuts
1 c Vanilla cookie crumbs
1 c Powdered sugar
2 tb Cocoa
2 tb Corn syrup
1/4 c Cream
1/2 ts Vanilla
Combine all ingredients and mix well. The mixture should be moist to
the touch. Roll into balls about the size of a walnut. Roll in powdered
sugar or finely chopped hazelnuts. Store for at least 2 days in covered
container.
1 c Vanilla cookie crumbs
1 c Powdered sugar
2 tb Cocoa
2 tb Corn syrup
1/4 c Cream
1/2 ts Vanilla
Combine all ingredients and mix well. The mixture should be moist to
the touch. Roll into balls about the size of a walnut. Roll in powdered
sugar or finely chopped hazelnuts. Store for at least 2 days in covered
container.
Chocolate Bourbon Balls
1/2 c Margarine or butter
4 c Powdered sugar
1 c Finely chopped nuts
1/4 c Bourbon
1 pk (6 ounces) milk chocolate chips
3 tb Half-and-half.
Place margarine in medium bowl. Microwave at HIGH (100%) until
melted, 1 to 2 minutes. Mix in sugar, nuts and bourbon. Refrigerate
until firm.
Shape into 1-inch balls. Refrigerate until firm. Combine chocolate chips
and half-and-half in a small bowl. Microwave at MEDIUM-HIGH (70%)
until chocolate chips are melted, 1 to 2-1/2 minutes, stirring once or
twice. Stir until smooth. Drizzle chocolate over candies. (Reheat
chocolate as needed.) Chill.
4 c Powdered sugar
1 c Finely chopped nuts
1/4 c Bourbon
1 pk (6 ounces) milk chocolate chips
3 tb Half-and-half.
Place margarine in medium bowl. Microwave at HIGH (100%) until
melted, 1 to 2 minutes. Mix in sugar, nuts and bourbon. Refrigerate
until firm.
Shape into 1-inch balls. Refrigerate until firm. Combine chocolate chips
and half-and-half in a small bowl. Microwave at MEDIUM-HIGH (70%)
until chocolate chips are melted, 1 to 2-1/2 minutes, stirring once or
twice. Stir until smooth. Drizzle chocolate over candies. (Reheat
chocolate as needed.) Chill.
Chocolate Balls
2 Sticks margarine
1 1/2 c Graham cracker crumbs
1/2 c Chopped pecans
1 c Coconut
1 Box powdered sugar
1 tb Vanilla
12 oz Jar crunchy peanut butter
6 oz Package semisweet chocolate chips
1/2 Cake paraffin wax (half of 1/4 pound size)
Melt margarine in large container. Stir in graham cracker crumbs,
pecans, coconut, powdered sugar and vanilla; add peanut butter and
mix well. Roll into walnut size balls and lay out on waxed paper. Melt
chocolate and paraffin together over hot water. Using 2 teaspoons (or
any method you prefer) dip each ball into mixture returning to waxed
paper. The balls will cool quickly. Yield 6 dozen.
1 1/2 c Graham cracker crumbs
1/2 c Chopped pecans
1 c Coconut
1 Box powdered sugar
1 tb Vanilla
12 oz Jar crunchy peanut butter
6 oz Package semisweet chocolate chips
1/2 Cake paraffin wax (half of 1/4 pound size)
Melt margarine in large container. Stir in graham cracker crumbs,
pecans, coconut, powdered sugar and vanilla; add peanut butter and
mix well. Roll into walnut size balls and lay out on waxed paper. Melt
chocolate and paraffin together over hot water. Using 2 teaspoons (or
any method you prefer) dip each ball into mixture returning to waxed
paper. The balls will cool quickly. Yield 6 dozen.
Carob Candy Balls
1/2 c Carob powder
1/2 c Honey
1/2 c Peanut butter
1/2 c Sesame seeds
1/4 c Wheat germ
1/4 c Dry milk powder
1 c Honey graham cracker crumbs
Blend together carob powder, honey, peanut butter, sesame seeds,
wheat germ and powdered milk. Form into 1 1/2-inch balls. Roll in
graham cracker crumbs. Refrigerate 1 hour before serving. This candy
is low in salt, high in potassium. Makes 24 candy balls
1/2 c Honey
1/2 c Peanut butter
1/2 c Sesame seeds
1/4 c Wheat germ
1/4 c Dry milk powder
1 c Honey graham cracker crumbs
Blend together carob powder, honey, peanut butter, sesame seeds,
wheat germ and powdered milk. Form into 1 1/2-inch balls. Roll in
graham cracker crumbs. Refrigerate 1 hour before serving. This candy
is low in salt, high in potassium. Makes 24 candy balls
Vienna Chocolate Bars
2 sticks butter
2 egg yolks
1 1/2 C sugar
2 1/2 C flour
1 (10 oz.) raspberry jelly (seedless)
1 C semi sweet chocolate chips
1/4 tsp. salt
4 egg whites
Preheat oven to 350. Cream butter with egg yolks
and 1/2 cup sugar. Add flour and knead with
fingers. Pat batter out with fingers on greased
cookie sheet to about 3/8" thickness. Bake for
15 to 20 minutes until lightly browned. Remove
from oven. Spread with jelly and top with
chocolate chips. Beat egg whites and salt until
stiff peaks form. Fold in remaining cup of
sugar. Gently spread on top. Bake for
additional 24 minutes. Cool and cut into 2"x2" bars.
2 egg yolks
1 1/2 C sugar
2 1/2 C flour
1 (10 oz.) raspberry jelly (seedless)
1 C semi sweet chocolate chips
1/4 tsp. salt
4 egg whites
Preheat oven to 350. Cream butter with egg yolks
and 1/2 cup sugar. Add flour and knead with
fingers. Pat batter out with fingers on greased
cookie sheet to about 3/8" thickness. Bake for
15 to 20 minutes until lightly browned. Remove
from oven. Spread with jelly and top with
chocolate chips. Beat egg whites and salt until
stiff peaks form. Fold in remaining cup of
sugar. Gently spread on top. Bake for
additional 24 minutes. Cool and cut into 2"x2" bars.
December 1, 2008
Chocolate Brittle
1 LB Sugar
1 LB Walnuts, finely chopped
1 LB Almonds
1 LB Semi Sweet Chocolate
1 LB Whole Walnuts
In a saucepan cook butter and sugar, boiling 5 minutes. Stir in
almonds and cook 10-20 minutes or until nuts begin to pop and turn
brown. Pour into a shallow pan and let cool. Melt chocolate and pour
over mixture in pan. Sprinkle w/ finely chopped walnuts. After
mixture hardens, turn over and sprinkle bottom w/ walnuts. Break
Candy into pieces.
1 prepared 9-inch pie shell, baked
1 LB Walnuts, finely chopped
1 LB Almonds
1 LB Semi Sweet Chocolate
1 LB Whole Walnuts
In a saucepan cook butter and sugar, boiling 5 minutes. Stir in
almonds and cook 10-20 minutes or until nuts begin to pop and turn
brown. Pour into a shallow pan and let cool. Melt chocolate and pour
over mixture in pan. Sprinkle w/ finely chopped walnuts. After
mixture hardens, turn over and sprinkle bottom w/ walnuts. Break
Candy into pieces.
1 prepared 9-inch pie shell, baked
CHOCOLATE FILLED BON BONS
1/2 c. butter flavor shortening
1/2 c. granulated sugar
1/4 c. firmly packed brown sugar
1 tsp. vanilla
1 egg
1 2/3 all purpose flour, unsifted
36 chocolate kisses
36 peach halves
Cream shortening, sugars, vanilla and egg in large bowl at medium
speed of mixer. Combine flour, baking soda, and salt. Stir into
creamed mixture. Press 2 level measuring teaspoonfuls dough around
each kiss, covering kiss completely. Gently place pecan half on top of
each. Bake on ungreased baking sheet for 6-7 minutes (cookies will
not brown, do not over bake). Gently press pecans into hot cookies.
Cool on baking sheet for 1 minute, then remove to cooling racks.
1/2 c. granulated sugar
1/4 c. firmly packed brown sugar
1 tsp. vanilla
1 egg
1 2/3 all purpose flour, unsifted
36 chocolate kisses
36 peach halves
Cream shortening, sugars, vanilla and egg in large bowl at medium
speed of mixer. Combine flour, baking soda, and salt. Stir into
creamed mixture. Press 2 level measuring teaspoonfuls dough around
each kiss, covering kiss completely. Gently place pecan half on top of
each. Bake on ungreased baking sheet for 6-7 minutes (cookies will
not brown, do not over bake). Gently press pecans into hot cookies.
Cool on baking sheet for 1 minute, then remove to cooling racks.
Cappuccino Bon-Bons
1 package family-size brownie mix (13 x 9) size
2 eggs
1/3 cup of water
1/3 cup cooking oil
1 1/2 tbsp. instant coffee
1 tsp. ground cinnamon
Whipped topping
Small or large foil cupcake liners
Preheat oven to 350 degrees
Place foil cupcake liners on cookie sheet
Combine all ingredients except Whip Cream
Fill small liners with 1 tbsp. of filling
Fill large liners with 1/4 cup of mix.
Bake small cupcakes 12-15 minutes.
Bake large 20-25 minutes, or until toothpick comes out clean.
Cool completely.
Garnish with a dollop of whip cream and a sprinkle of cinnamon before
serving.
2 eggs
1/3 cup of water
1/3 cup cooking oil
1 1/2 tbsp. instant coffee
1 tsp. ground cinnamon
Whipped topping
Small or large foil cupcake liners
Preheat oven to 350 degrees
Place foil cupcake liners on cookie sheet
Combine all ingredients except Whip Cream
Fill small liners with 1 tbsp. of filling
Fill large liners with 1/4 cup of mix.
Bake small cupcakes 12-15 minutes.
Bake large 20-25 minutes, or until toothpick comes out clean.
Cool completely.
Garnish with a dollop of whip cream and a sprinkle of cinnamon before
serving.
FUDGE RUM BALLS
1 pkg. Duncan Hines Moist Deluxe Butter Recipe Fudge Cake Mix
1 c. finely chopped pecans or walnuts
1 tbsp. rum extract
2 c. sifted confectioners' sugar
1/4 c. unsweetened cocoa
Pecans or walnuts, finely chopped
1. Preheat oven to 375 degrees F. Grease and flour 13x9x2 inch pan.
Prepare, bake and cool cake following package directions.
2. Crumble cake into large bowl. Stir with fork until crumbs are fine
and uniform in size. Add 1 cup nuts, rum extract, confectioners' sugar
and cocoa. Stir until well blended.
3. Shape heaping tablespoonfuls mixture into balls. Garnish by rolling
balls in finely chopped nuts. Press firmly to adhere nuts to balls. Makes
6 dozen. Tip: Substitute real rum for rum extract.
1 c. finely chopped pecans or walnuts
1 tbsp. rum extract
2 c. sifted confectioners' sugar
1/4 c. unsweetened cocoa
Pecans or walnuts, finely chopped
1. Preheat oven to 375 degrees F. Grease and flour 13x9x2 inch pan.
Prepare, bake and cool cake following package directions.
2. Crumble cake into large bowl. Stir with fork until crumbs are fine
and uniform in size. Add 1 cup nuts, rum extract, confectioners' sugar
and cocoa. Stir until well blended.
3. Shape heaping tablespoonfuls mixture into balls. Garnish by rolling
balls in finely chopped nuts. Press firmly to adhere nuts to balls. Makes
6 dozen. Tip: Substitute real rum for rum extract.
COCONUT FUDGE BALLS
2/3 c. evaporated milk
2 1/2 c. powdered sugar
12 oz. semi sweet chocolate bits
1 c. chopped nuts
7 oz. or more coconut
Mix chocolate bits and milk and microwave until melted (about 3
minutes).
Stir in sugar, and nuts. Chill 1/2 hour. Roll into balls. Color coconut
and roll balls in the coconut.
2 1/2 c. powdered sugar
12 oz. semi sweet chocolate bits
1 c. chopped nuts
7 oz. or more coconut
Mix chocolate bits and milk and microwave until melted (about 3
minutes).
Stir in sugar, and nuts. Chill 1/2 hour. Roll into balls. Color coconut
and roll balls in the coconut.
November 29, 2008
Cadbury's Creme Egg
Serving Size: 12
Preparation Time:
Categories:
1/2 cup light corn syrup
1/4 cup butter, softened
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar
4 drops yellow food coloring
2 drops red food coloring
1 bag milk chocolate chips (12 ounces)
2 tablespoons vegetable shortening
1) Combine the corn syrup, butter, vanilla, and salt in a large bowl.
Beat well with an electric mixer until smooth.
2) Add powdered sugar, one cup at a time, mixing by hand after each
addition. Mix well until creamy.
3) Remove about 1/3 of the mixture, and place it in a small bowl. Add
the food colorings, and stir well.
4) Cover both mixtures, and refrigerate for at least 2 hours, or
until firm.
5) When mixtures are firm, roll a small, marble-sized ball from the
orange filling, and wrap a portion of the white filling (approx.
twice the size) around it. Form this filling into the shape of an
egg, and place it on a cookie sheet that has been brushed with a
light coating of vegetable shortening. Repeat process with the
remaining filling ingredients, then refrigerate these "eggs" for 3-4
hours, or until firm.
6) Combine the milk chocolate chips with the shortening in a glass or
ceramic bowl. Microwave chocolate on HIGH for 1 minute, then stir,
and microwave again for 1 minute more; stir.
7) Use a fork to dip each center into the chocolate; tap the fork
lightly on the side of the bowl, then place each candy onto waxed
paper. Chill.
8) after 1-2 hours of chilling, dip each candy once more, and chill
for several hours, or until completely firm.
Preparation Time:
Categories:
1/2 cup light corn syrup
1/4 cup butter, softened
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar
4 drops yellow food coloring
2 drops red food coloring
1 bag milk chocolate chips (12 ounces)
2 tablespoons vegetable shortening
1) Combine the corn syrup, butter, vanilla, and salt in a large bowl.
Beat well with an electric mixer until smooth.
2) Add powdered sugar, one cup at a time, mixing by hand after each
addition. Mix well until creamy.
3) Remove about 1/3 of the mixture, and place it in a small bowl. Add
the food colorings, and stir well.
4) Cover both mixtures, and refrigerate for at least 2 hours, or
until firm.
5) When mixtures are firm, roll a small, marble-sized ball from the
orange filling, and wrap a portion of the white filling (approx.
twice the size) around it. Form this filling into the shape of an
egg, and place it on a cookie sheet that has been brushed with a
light coating of vegetable shortening. Repeat process with the
remaining filling ingredients, then refrigerate these "eggs" for 3-4
hours, or until firm.
6) Combine the milk chocolate chips with the shortening in a glass or
ceramic bowl. Microwave chocolate on HIGH for 1 minute, then stir,
and microwave again for 1 minute more; stir.
7) Use a fork to dip each center into the chocolate; tap the fork
lightly on the side of the bowl, then place each candy onto waxed
paper. Chill.
8) after 1-2 hours of chilling, dip each candy once more, and chill
for several hours, or until completely firm.
German Chocolate Chip Bread
2 boxes of German Chocolate cake mix
2 small boxes of chocolate instant pudding
1- 12 oz sour cream
10 eggs
1 1/2 cups of oil
1/2 cup of water
12 oz of chocolate chips
1 cup of chopped nuts (if desired)
Instructions:
Mix together all ingredients. Pour into three greased loaf pans. Bake
at 325 degrees for one hour or until done when tested with wooden
pick.
May be frozen, heated in microwave, and keeps well in refrigerator
for several days.
2 small boxes of chocolate instant pudding
1- 12 oz sour cream
10 eggs
1 1/2 cups of oil
1/2 cup of water
12 oz of chocolate chips
1 cup of chopped nuts (if desired)
Instructions:
Mix together all ingredients. Pour into three greased loaf pans. Bake
at 325 degrees for one hour or until done when tested with wooden
pick.
May be frozen, heated in microwave, and keeps well in refrigerator
for several days.
Eclair Cake
1 1 lb. box honey graham crackers**
2 small regular OR instant vanilla pudding*
2 3/4 c. milk
1 8 oz. container Cool Whip
Frosting:
1 can Duncan Hines Chocolate Buttercream frosting, softened for
about 10 seconds in the microwave, so that it will spread easily across
the top layer of the cake.
OR
1 pkg. Choco-bake (unsweetened liquid chocolate)
2 tsp. white Karo
2 tsp. vanilla
3 T. soft margarine
1 1/2 c. powdered sugar
3 T. milk
Butter 9x13" pan, and layer with whole graham crackers.
Prepare pudding according to pkg. direction, and let cool, or for
instant pudding, mix pudding and milk. Blend in cool whip.
Put 1/2 pudding mixture over crackers. Layer more crackers over
pudding. Top with rest of pudding. Cover with a layer of crackers.
You will have 3 layers of crackers.
Refrigerate for 2 hrs. before frosting.
Frosting:
Beat all frosting ingredients until smooth. Frost cake and
refrigerate 2 hrs.
Cake can be frozen.
Makes 10-16 servings
Note:
*Chocolate pudding can be used.
*French Vanilla pudding can be used.
**Chocolate graham crackers can be used.
2 small regular OR instant vanilla pudding*
2 3/4 c. milk
1 8 oz. container Cool Whip
Frosting:
1 can Duncan Hines Chocolate Buttercream frosting, softened for
about 10 seconds in the microwave, so that it will spread easily across
the top layer of the cake.
OR
1 pkg. Choco-bake (unsweetened liquid chocolate)
2 tsp. white Karo
2 tsp. vanilla
3 T. soft margarine
1 1/2 c. powdered sugar
3 T. milk
Butter 9x13" pan, and layer with whole graham crackers.
Prepare pudding according to pkg. direction, and let cool, or for
instant pudding, mix pudding and milk. Blend in cool whip.
Put 1/2 pudding mixture over crackers. Layer more crackers over
pudding. Top with rest of pudding. Cover with a layer of crackers.
You will have 3 layers of crackers.
Refrigerate for 2 hrs. before frosting.
Frosting:
Beat all frosting ingredients until smooth. Frost cake and
refrigerate 2 hrs.
Cake can be frozen.
Makes 10-16 servings
Note:
*Chocolate pudding can be used.
*French Vanilla pudding can be used.
**Chocolate graham crackers can be used.
Cream Cheese Topped Brownies
Brownie Batter:
1 c. butter or margarine
2 c. sugar
2 tsp. vanilla extract
4 eggs
3/4 c. powdered baking cocoa (Hershey's or store brand)
1/2 tsp. baking powder
1/4 tsp. salt
1 c. flour
Cream Cheese Marbling:
1 egg
1/4 c. sugar
4 oz. pkg. cream cheese, softened
In a lg. mixing bowl combine in the following order: butter, 2 c.
sugar, vanilla extract, 4 eggs, cocoa, baking powder, salt and flour.
Grease 9x13" baking pan. Pour batter into prepared pan.
Prepare the cream cheese topping: in a separate mixing bowl beat
until smooth: 1 egg, 1/4 sugar and softened cream cheese.
Drop spoonfuls of the cream cheese mixture on the brownie batter.
Run knife lengthwise across pan dragging through the cream cheese.
Turn pan and drag knife again across the pan to marble the mixture,
but not combine.
Bake in 350 oven for 30-35 mins. or until brownies just begin to pull
away from sides of pan. Cool. Cut into bars.
Makes about 24 brownies
1 c. butter or margarine
2 c. sugar
2 tsp. vanilla extract
4 eggs
3/4 c. powdered baking cocoa (Hershey's or store brand)
1/2 tsp. baking powder
1/4 tsp. salt
1 c. flour
Cream Cheese Marbling:
1 egg
1/4 c. sugar
4 oz. pkg. cream cheese, softened
In a lg. mixing bowl combine in the following order: butter, 2 c.
sugar, vanilla extract, 4 eggs, cocoa, baking powder, salt and flour.
Grease 9x13" baking pan. Pour batter into prepared pan.
Prepare the cream cheese topping: in a separate mixing bowl beat
until smooth: 1 egg, 1/4 sugar and softened cream cheese.
Drop spoonfuls of the cream cheese mixture on the brownie batter.
Run knife lengthwise across pan dragging through the cream cheese.
Turn pan and drag knife again across the pan to marble the mixture,
but not combine.
Bake in 350 oven for 30-35 mins. or until brownies just begin to pull
away from sides of pan. Cool. Cut into bars.
Makes about 24 brownies
Cream Cheese Brownies
INGREDIENTS:
4 ounce package German sweet chocolate
5 tablespoons butter
3 ounce package cream cheese
1 cup sugar
3 eggs
1/2 cup plus 1 tablespoon flour
1-1/2 teaspoons vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup nuts, chopped
1/4 teaspoon almond extract
TO PREPARE:
Melt chocolate with 3 tablespoons butter over low heat, stirring
constantly. Cool. Cream remaining butter with cream cheese until
soft. Gradually add 1/4 cup sugar. Blend in 1 egg, 1 tablespoon
flour, and 1/2 teaspoon vanilla. Set aside.
Beat remaining eggs until thick. Gradually add remaining sugar. Add
baking powder, salt, and remaining flour. Blend in cooled chocolate
mixture, nuts, almond extract, and remaining vanilla. Measure 1 cup
chocolate batter and set aside.
Spread remaining chocolate batter in a greased 9-inch square pan. Top
with cheese mixture. Drop measured chocolate batter from tablespoon
onto cheese mixture; swirl to marbleize. Bake at 350ºF for 35 to 40
minutes. Cool. Cut and store in refrigerator.
YIELD: 18 squares
4 ounce package German sweet chocolate
5 tablespoons butter
3 ounce package cream cheese
1 cup sugar
3 eggs
1/2 cup plus 1 tablespoon flour
1-1/2 teaspoons vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup nuts, chopped
1/4 teaspoon almond extract
TO PREPARE:
Melt chocolate with 3 tablespoons butter over low heat, stirring
constantly. Cool. Cream remaining butter with cream cheese until
soft. Gradually add 1/4 cup sugar. Blend in 1 egg, 1 tablespoon
flour, and 1/2 teaspoon vanilla. Set aside.
Beat remaining eggs until thick. Gradually add remaining sugar. Add
baking powder, salt, and remaining flour. Blend in cooled chocolate
mixture, nuts, almond extract, and remaining vanilla. Measure 1 cup
chocolate batter and set aside.
Spread remaining chocolate batter in a greased 9-inch square pan. Top
with cheese mixture. Drop measured chocolate batter from tablespoon
onto cheese mixture; swirl to marbleize. Bake at 350ºF for 35 to 40
minutes. Cool. Cut and store in refrigerator.
YIELD: 18 squares
November 28, 2008
M&M'S® Holiday Brownies
A rich, colorful, layered treat that the family can help decorate.
What you'll need:
1 box your favorite brownie mix (for 13"x 9" baking pan)
1 bag M&M'S® Milk Chocolate Candies for the Holidays
2 8-ounce packages cream cheese
2/3 cup sugar
1/4 cup heavy cream
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups whipped cream (optional)
What to do:
Preheat the oven to 350 degrees.
Prepare the brownie mix according to the package directions.
Spoon batter into 13" x 9" baking pan, spreading evenly.
Cover batter with 1 cup of M&M'S® Brand Milk Chocolate Candies for
the Holidays.
In another mixing bowl, thoroughly beat the cream cheese with the
sugar. Slowly add the heavy cream, eggs and vanilla extract. Blend
mixture until smooth, scraping down the sides of the bowl several
times.
Evenly spoon the cream cheese mixture over the brownie batter.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center
of the pan comes out almost clean.
Remove and cool completely.
Optional: Just before serving, top with a layer of whipped cream.
Cut into 2-inch squares.
Prior to serving, decorate with M&M'S® Brand Milk Chocolate Candies
for the Holidays. Refrigerate any leftovers.
What you'll need:
1 box your favorite brownie mix (for 13"x 9" baking pan)
1 bag M&M'S® Milk Chocolate Candies for the Holidays
2 8-ounce packages cream cheese
2/3 cup sugar
1/4 cup heavy cream
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups whipped cream (optional)
What to do:
Preheat the oven to 350 degrees.
Prepare the brownie mix according to the package directions.
Spoon batter into 13" x 9" baking pan, spreading evenly.
Cover batter with 1 cup of M&M'S® Brand Milk Chocolate Candies for
the Holidays.
In another mixing bowl, thoroughly beat the cream cheese with the
sugar. Slowly add the heavy cream, eggs and vanilla extract. Blend
mixture until smooth, scraping down the sides of the bowl several
times.
Evenly spoon the cream cheese mixture over the brownie batter.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center
of the pan comes out almost clean.
Remove and cool completely.
Optional: Just before serving, top with a layer of whipped cream.
Cut into 2-inch squares.
Prior to serving, decorate with M&M'S® Brand Milk Chocolate Candies
for the Holidays. Refrigerate any leftovers.
PEANUT BUTTER BON BONS
1 1/2 c. graham cracker crumbs
1 c. peanut butter
1 c. melted oleo or butter
1 lb. powdered sugar
12 oz. milk chocolate chips
1/2 bar paraffin
Form crumbs, peanut butter, oleo and sugar into balls and freeze. Melt
chips and paraffin in double boiler. Dip balls into chocolate mixture.
1 c. peanut butter
1 c. melted oleo or butter
1 lb. powdered sugar
12 oz. milk chocolate chips
1/2 bar paraffin
Form crumbs, peanut butter, oleo and sugar into balls and freeze. Melt
chips and paraffin in double boiler. Dip balls into chocolate mixture.
Mini Chocolate Chip Cheesecake Ball
INGREDIENTS:
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners sugar
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
3/4 cup mini semisweet chocolate chips
3/4 cup finely chopped pecans
DIRECTIONS:
In a medium bowl, beat together cream cheese and butter until
smooth.
Mix in confectioners sugar, brown sugar and vanilla. Stir in
chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic,
and chill in the refrigerator for 1 hour or overnight. Roll the
cheese ball in finely chopped pecans before serving. Serve with
chocolate graham crackers.
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners sugar
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
3/4 cup mini semisweet chocolate chips
3/4 cup finely chopped pecans
DIRECTIONS:
In a medium bowl, beat together cream cheese and butter until
smooth.
Mix in confectioners sugar, brown sugar and vanilla. Stir in
chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic,
and chill in the refrigerator for 1 hour or overnight. Roll the
cheese ball in finely chopped pecans before serving. Serve with
chocolate graham crackers.
Rich chocolate brownies
Ingredients
3/4 cups flour
1/4 t. salt
1 1/2 squares unsweetened chocolate
1/2 c. margarine or butter
2 eggs
1 cup sugar
1 t. vanilla
1 ripe banana, well mashed
1/2 cup semi-sweet chocolate chips
1/2 cup broken walnut meats
No baking powder or soda. This makes them extra dense and moist.
Directions
Preheat oven to 350 F, (325 for a glass pan). Combine flour and
salt in a small bowl. Set aside. Melt margarine or butter and
unsweetened chocolate in a small pan on low heat. Cool to room
temperature. In a large bowl, beat eggs, sugar and vanilla. Add
mashed banana. Stir in chocolate mixture. Gradually sift and
stir in flour mixture. Add chocolate chips and walnuts. Pour
into an 8"x 8" pan that has been sprayed with Pam or cooking
oil. Bake for 30 to 35 minutes.
3/4 cups flour
1/4 t. salt
1 1/2 squares unsweetened chocolate
1/2 c. margarine or butter
2 eggs
1 cup sugar
1 t. vanilla
1 ripe banana, well mashed
1/2 cup semi-sweet chocolate chips
1/2 cup broken walnut meats
No baking powder or soda. This makes them extra dense and moist.
Directions
Preheat oven to 350 F, (325 for a glass pan). Combine flour and
salt in a small bowl. Set aside. Melt margarine or butter and
unsweetened chocolate in a small pan on low heat. Cool to room
temperature. In a large bowl, beat eggs, sugar and vanilla. Add
mashed banana. Stir in chocolate mixture. Gradually sift and
stir in flour mixture. Add chocolate chips and walnuts. Pour
into an 8"x 8" pan that has been sprayed with Pam or cooking
oil. Bake for 30 to 35 minutes.
Oatmeal, Peanut Butter, and Chocolate Chunk Cookies
3/4 cup butter, softened
3/4 cup peanut butter
1-1/4 cups packed brown sugar
1-1/4 cups granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
1-1/2 teaspoons vanilla
2-1/4 cups all-purpose flour
2-2/3 cups rolled oats
1 10-ounce package miniature milk chocolate kisses
1. Beat butter and peanut butter in a large mixing bowl with an electric
mixer on medium to high speed for 30 seconds. Add granulated sugar,
brown
sugar, baking powder, and baking soda; beat until combined, scraping
sides
of bowl occasionally. Beat in eggs and vanilla until combined. Beat in
flour. Stir in rolled oats with a wooden spoon. Stir in chocolate kisses.
2. Drop dough from a #50 or #60 scoop, or from a tablespoon, 3
inches apart
onto an ungreased cookie sheet. Slightly flatten dough with your hand,
if desired. Bake in a 375 degree F oven about 8 to 10 minutes or until
edges are lightly browned. Transfer to wire racks and cool. Store in an
airtight container or plastic bag at room temperature up to 3 days.
Makes 60 to 72 cookies.
Make-Ahead Tip: Cool cookies completely. In an airtight or freezer
container, arrange cookies in a single layer; cover with a sheet of
waxed paper. Repeat layers, leaving enough air space to close
container easily. Freeze up to 1 month.
3/4 cup peanut butter
1-1/4 cups packed brown sugar
1-1/4 cups granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
1-1/2 teaspoons vanilla
2-1/4 cups all-purpose flour
2-2/3 cups rolled oats
1 10-ounce package miniature milk chocolate kisses
1. Beat butter and peanut butter in a large mixing bowl with an electric
mixer on medium to high speed for 30 seconds. Add granulated sugar,
brown
sugar, baking powder, and baking soda; beat until combined, scraping
sides
of bowl occasionally. Beat in eggs and vanilla until combined. Beat in
flour. Stir in rolled oats with a wooden spoon. Stir in chocolate kisses.
2. Drop dough from a #50 or #60 scoop, or from a tablespoon, 3
inches apart
onto an ungreased cookie sheet. Slightly flatten dough with your hand,
if desired. Bake in a 375 degree F oven about 8 to 10 minutes or until
edges are lightly browned. Transfer to wire racks and cool. Store in an
airtight container or plastic bag at room temperature up to 3 days.
Makes 60 to 72 cookies.
Make-Ahead Tip: Cool cookies completely. In an airtight or freezer
container, arrange cookies in a single layer; cover with a sheet of
waxed paper. Repeat layers, leaving enough air space to close
container easily. Freeze up to 1 month.
November 24, 2008
Mocha Fondue
Update chocolate fondue with a hint of coffee, and serve it with
meringue cookies as crispy dippers.
1 4-ounce package sweet baking chocolate, broken up
4 ounces semisweet chocolate, chopped
2/3 cup light cream or milk
1/2 cup sifted powdered sugar
1 teaspoon instant coffee crystals
2 tablespoons coffee liqueur
Assorted fruits (such as star fruit slices, pineapple chunks, kiwi
fruit wedges, strawberries, pear slices, banana slices)
Meringue cookies
1. In a heavy saucepan combine chocolates, cream, sugar, and coffee
crystals. Heat and stir over low heat until melted and smooth. Remove
from heat; stir in liqueur. Pour into a fondue pot; keep warm over low
heat.
Serve with fruit and cookies. Makes 6 to 8 servings.
meringue cookies as crispy dippers.
1 4-ounce package sweet baking chocolate, broken up
4 ounces semisweet chocolate, chopped
2/3 cup light cream or milk
1/2 cup sifted powdered sugar
1 teaspoon instant coffee crystals
2 tablespoons coffee liqueur
Assorted fruits (such as star fruit slices, pineapple chunks, kiwi
fruit wedges, strawberries, pear slices, banana slices)
Meringue cookies
1. In a heavy saucepan combine chocolates, cream, sugar, and coffee
crystals. Heat and stir over low heat until melted and smooth. Remove
from heat; stir in liqueur. Pour into a fondue pot; keep warm over low
heat.
Serve with fruit and cookies. Makes 6 to 8 servings.
Pretzels In A Glass
Find a tall glass, such as a parfait glass, or one of those neat
glasses mixed drinks are served in.
Pour some holiday candies, such as M&Ms or hard mints, in the bottom
of the glass. Put as many pretzels as you can in the glass sitting on
the candies, but leave a little room for them to move around, so they
don't break when they are pulled out.
Cover the top of the glass with a piece of colored plastic wrap, or
you can cut a piece of holiday fabric, and double the width of the
top with pinking shears to cover.
Tie a pretty ribbon around the glass to secure, and you have a neat
gift for someone special!
glasses mixed drinks are served in.
Pour some holiday candies, such as M&Ms or hard mints, in the bottom
of the glass. Put as many pretzels as you can in the glass sitting on
the candies, but leave a little room for them to move around, so they
don't break when they are pulled out.
Cover the top of the glass with a piece of colored plastic wrap, or
you can cut a piece of holiday fabric, and double the width of the
top with pinking shears to cover.
Tie a pretty ribbon around the glass to secure, and you have a neat
gift for someone special!
Pretzel Bouquet
Lay about 10 White Chocolate Pretzels on a sheet of red or green
tissue paper.
Wrap the pretzels up like a bouquet of roses would be wrapped, and
tie red, green and white curling ribbon around the middle to secure.
With scissors, curl the ribbon, then tie on a small gift card.
tissue paper.
Wrap the pretzels up like a bouquet of roses would be wrapped, and
tie red, green and white curling ribbon around the middle to secure.
With scissors, curl the ribbon, then tie on a small gift card.
White Chocolate Pretzels
1 pkg. long pretzel rods
1 pkg. almond bark, or vanilla candy coating
Decorations, such as red and green sprinkles, holiday M&Ms or crushed
up candy canes
Place the candy coating in a microwave-safe bowl. Make sure you do
not get any water in the bowl. Any water at all will cause the candy
coating not to melt properly and separate.
Microwave the candy coating for 1 min., then stir and microwave an
additional min., until it is completely melted and smooth.
Stick a pretzel rod into the chocolate, and with a spoon, cover about
3/4 of the pretzel with chocolate. Let the excess drip back into the
bowl.
Sprinkle the chocolate with either red and green colored sprinkles,
crushed up peppermints, or stick red and green M&Ms to the
chocolate.
Place the decorated pretzel on a piece of waxed paper or aluminum
foil, and let it dry completely, about 1 hr. Gently pull the pretzels
off the paper.
1 pkg. almond bark, or vanilla candy coating
Decorations, such as red and green sprinkles, holiday M&Ms or crushed
up candy canes
Place the candy coating in a microwave-safe bowl. Make sure you do
not get any water in the bowl. Any water at all will cause the candy
coating not to melt properly and separate.
Microwave the candy coating for 1 min., then stir and microwave an
additional min., until it is completely melted and smooth.
Stick a pretzel rod into the chocolate, and with a spoon, cover about
3/4 of the pretzel with chocolate. Let the excess drip back into the
bowl.
Sprinkle the chocolate with either red and green colored sprinkles,
crushed up peppermints, or stick red and green M&Ms to the
chocolate.
Place the decorated pretzel on a piece of waxed paper or aluminum
foil, and let it dry completely, about 1 hr. Gently pull the pretzels
off the paper.
Chocolate Cake In A Jar
1 stick plus 3 T. butter or margarine
3 c. white sugar
4 eggs
1 T. vanilla
2 c. applesauce, unsweetened
3 c. white flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind
that have no shoulders) in hot, soapy water. Rinse well, dry and let
them come to room temperature. Grease insides of jar well with
butter.
Beat together butter, and half of sugar until fluffy. Add eggs and
remaining sugar, vanilla and applesauce.
Sift dry ingredients together, and add to the applesauce mixture a
little at a time. Beat well after each addition.
Pour 1 c. of batter into each jar, and carefully remove any batter
from the rims.
Place jars in a preheated 325 oven, and bake for 40 mins.
While cakes are baking, bring a saucepan of water to a boil, and
carefully add jar lids. Remove pan from heat, and keep lids hot until
ready to use.
When the cakes have finished baking, remove jars from oven. Make
sure
jar rims are clean. (If they're not, jars will not seal correctly)
Place lids on jars, and screw rings on tightly.
Jars will seal as they cool.
Cakes will slide right out when ready to serve.
Eat within 1 month.
3 c. white sugar
4 eggs
1 T. vanilla
2 c. applesauce, unsweetened
3 c. white flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind
that have no shoulders) in hot, soapy water. Rinse well, dry and let
them come to room temperature. Grease insides of jar well with
butter.
Beat together butter, and half of sugar until fluffy. Add eggs and
remaining sugar, vanilla and applesauce.
Sift dry ingredients together, and add to the applesauce mixture a
little at a time. Beat well after each addition.
Pour 1 c. of batter into each jar, and carefully remove any batter
from the rims.
Place jars in a preheated 325 oven, and bake for 40 mins.
While cakes are baking, bring a saucepan of water to a boil, and
carefully add jar lids. Remove pan from heat, and keep lids hot until
ready to use.
When the cakes have finished baking, remove jars from oven. Make
sure
jar rims are clean. (If they're not, jars will not seal correctly)
Place lids on jars, and screw rings on tightly.
Jars will seal as they cool.
Cakes will slide right out when ready to serve.
Eat within 1 month.
Caramel Apples w/ Chocolate
Makes 8 apples
1 piece of Styrofoam
1 apples
8 ice cream sticks
12 packages (14 oz each) creamy caramels
2 tbs. water
3/4 cup pistachios, chopped
8 foil cupcake liners
3 ounces semisweet chocolate
Place Styrofoam on a flat surface. Lightly coat
baking sheet with cooking spray. Remove stems
from apples. Insert wooden stick into stem of
each apple. Place caramels in saucepan. Add the
water, heat stirring until caramels are melted.
Working quickly with one apple at a time, and
keeping caramel over low heat, dip the apple into
the caramel, turning to coat the apple, remove
the apple from the caramel and gently shake. Pat
pistachios onto top of apple, place on prepared
sheet. Refrigerate until caramel is cool.
Heat chocolate in top of double boiler, until melted.
Drizzle chocolate over apples. Press apples
sticks into Styrofoam. Refrigerate until the
chocolate hardens. Remove from Styrofoam to foil
cupcake liners
1 piece of Styrofoam
1 apples
8 ice cream sticks
12 packages (14 oz each) creamy caramels
2 tbs. water
3/4 cup pistachios, chopped
8 foil cupcake liners
3 ounces semisweet chocolate
Place Styrofoam on a flat surface. Lightly coat
baking sheet with cooking spray. Remove stems
from apples. Insert wooden stick into stem of
each apple. Place caramels in saucepan. Add the
water, heat stirring until caramels are melted.
Working quickly with one apple at a time, and
keeping caramel over low heat, dip the apple into
the caramel, turning to coat the apple, remove
the apple from the caramel and gently shake. Pat
pistachios onto top of apple, place on prepared
sheet. Refrigerate until caramel is cool.
Heat chocolate in top of double boiler, until melted.
Drizzle chocolate over apples. Press apples
sticks into Styrofoam. Refrigerate until the
chocolate hardens. Remove from Styrofoam to foil
cupcake liners
Babe Ruth Bars
1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts
1 In a large saucepan over medium heat, combine
the peanut butter, corn syrup, brown sugar and
white sugar. Cook stirring occasionally until
smooth. Remove from heat and quickly mix in the
cornflakes, chocolate chips and peanuts until
evenly coated.
2 Press the entire mixture gently into a buttered
9x13 inch baking dish. Allow to cool completely
before cutting into bars.
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts
1 In a large saucepan over medium heat, combine
the peanut butter, corn syrup, brown sugar and
white sugar. Cook stirring occasionally until
smooth. Remove from heat and quickly mix in the
cornflakes, chocolate chips and peanuts until
evenly coated.
2 Press the entire mixture gently into a buttered
9x13 inch baking dish. Allow to cool completely
before cutting into bars.
Chocolate Anise Truffles
Ingredients:
1/4 cup Anise liquor
1/2 cup butter
12 oz. semi-sweet chocolate
2 cups pulverized anisette cookies
Instructions:
In a double boiler melt the chocolate, constantly stirring with a
wooden
spoon. When the chocolate has melted, add the butter and slowly stir
it into the chocolate as it melts. Continue to stir for another minute
until it is well mixed and smooth. Add in the Rum and stir until well
mixed, then sprinkle in the pulverized anisette cookies (a little at a
time, as sometimes it takes less) until the mixture is slightly thickened
but still smooth. You want the mixture to remain as a thick sauce at
this point.
When you have thoroughly mixed in the anisettes, rest the top of your
double boiler in a bucket of ice and WHISK the truffle mixture slowly
until it has cooled (about 15 minutes). Do not stop whicking or the
butter and rum will separate out of the chocolate-anisette. When the
sauce is completely cooled it should have a soft but solid consistency
which you can then spoon out and form into truffles and coat with
chocolate powder or confectioners sugar.
1/4 cup Anise liquor
1/2 cup butter
12 oz. semi-sweet chocolate
2 cups pulverized anisette cookies
Instructions:
In a double boiler melt the chocolate, constantly stirring with a
wooden
spoon. When the chocolate has melted, add the butter and slowly stir
it into the chocolate as it melts. Continue to stir for another minute
until it is well mixed and smooth. Add in the Rum and stir until well
mixed, then sprinkle in the pulverized anisette cookies (a little at a
time, as sometimes it takes less) until the mixture is slightly thickened
but still smooth. You want the mixture to remain as a thick sauce at
this point.
When you have thoroughly mixed in the anisettes, rest the top of your
double boiler in a bucket of ice and WHISK the truffle mixture slowly
until it has cooled (about 15 minutes). Do not stop whicking or the
butter and rum will separate out of the chocolate-anisette. When the
sauce is completely cooled it should have a soft but solid consistency
which you can then spoon out and form into truffles and coat with
chocolate powder or confectioners sugar.
Cognac Truffles
Ingredients:
3 1 oz square of unsweetened chocolate
1 1/4 c confectioners' sugar
1/3 c butter
3 egg yolks (I use the whites to make macaroons or meringue
cookies)
1 tsp vanilla or 2 TBSP of cognac
Instructions:
Melt chocolate. Combine sugar and butter in bowl. Cream together.
Add egg yolks, 1 at a time. Stir in melted chocolate and flavoring.
Chill mixture. Break off pieces and form into balls. Roll in coating.
Air-dry 1 hour. Store in air-tight container in very cool place. Makes
about fifty truffles.
Suggested coatings: ground almonds or other nuts, cocoa, more
melted chocolate, confectioners' sugar, coconut, chocolate or colored
jimmies.
Note that this uses raw egg yolks. I find a melon baller to be very
handy in forming the truffles.
3 1 oz square of unsweetened chocolate
1 1/4 c confectioners' sugar
1/3 c butter
3 egg yolks (I use the whites to make macaroons or meringue
cookies)
1 tsp vanilla or 2 TBSP of cognac
Instructions:
Melt chocolate. Combine sugar and butter in bowl. Cream together.
Add egg yolks, 1 at a time. Stir in melted chocolate and flavoring.
Chill mixture. Break off pieces and form into balls. Roll in coating.
Air-dry 1 hour. Store in air-tight container in very cool place. Makes
about fifty truffles.
Suggested coatings: ground almonds or other nuts, cocoa, more
melted chocolate, confectioners' sugar, coconut, chocolate or colored
jimmies.
Note that this uses raw egg yolks. I find a melon baller to be very
handy in forming the truffles.
November 23, 2008
Easy Truffles
(Servings: 64)
Ingredients:
8 oz Semi-sweet chocolate
1/3 c Milk
1/3 c Unsalted butter
2 ea Egg yolks, slightly beaten
1/4 t Vanilla extract
1 x Unsweetened cocoa
Instructions:
In saucepan, melt chocolate with milk and butter over low heat,
stirring until smooth. Remove from heat. Stir 1/4 cup hot mixture into
egg yolks, the whisk yolks into chocolate mixture in saucepan. Add
vanilla; beat well. Pour into small bowl; cover and refrigerate until
firm. (You can store in refrigerator for up to 2 days at this point.)
Form teaspoonfuls into balls; roll in cocoa and shake off excess.
Makes 1 pound (about 2 dozen). About 75 calories each.
For gift-giving: use a glass jar with lid or candy dish covered with
plastic wrap. Store covered in refrigerator for 3 weeks and in freezer
for up to 2 months.
Ingredients:
8 oz Semi-sweet chocolate
1/3 c Milk
1/3 c Unsalted butter
2 ea Egg yolks, slightly beaten
1/4 t Vanilla extract
1 x Unsweetened cocoa
Instructions:
In saucepan, melt chocolate with milk and butter over low heat,
stirring until smooth. Remove from heat. Stir 1/4 cup hot mixture into
egg yolks, the whisk yolks into chocolate mixture in saucepan. Add
vanilla; beat well. Pour into small bowl; cover and refrigerate until
firm. (You can store in refrigerator for up to 2 days at this point.)
Form teaspoonfuls into balls; roll in cocoa and shake off excess.
Makes 1 pound (about 2 dozen). About 75 calories each.
For gift-giving: use a glass jar with lid or candy dish covered with
plastic wrap. Store covered in refrigerator for 3 weeks and in freezer
for up to 2 months.
White Chocolate Apricot-Hazelnut Truffles
(makes 28 truffles)
Ingredients:
1 1/4 C hazelnuts (aka filberts)
1/4 C finely chopped dried apricots
24 ounces imported white chocolate
6 Tbl heavy cream
Instructions:
On a baking sheet, spread out 1 1/4 C hazelnuts. Bake at 350 F for 10
minutes, or until nuts are light brown and the dark skins are cracked.
Remove as much of the skins as possible by rubbing nuts in a terrycloth
towel. Finely chop nuts in a food processor.
In a 1-quart glass container, combine 12 ounces imported white
chocolate, cut up and 6 Tbl heavy cream.
[Note: I used the Nestle white chocolate chips that are available in
my local supermarket. It worked well, but I am sure it would be
better
if you use a good import instead.]
Microwave mixture on MEDIUM (70% power), 3 to 4 minutes, stirring
twice, until chocolate is melted and smooth. [You can do this step in a
double-boiler if you don't have a microwave.]
Stir into melted chocolate 3/4 C of the chopped nuts and 1/4 C finely
chopped dried apricots.
Cover the mixture and refrigerate 1 to 2 hours, or until mixture is firm
enough to hold its shape. (If mixture gets too hard, let stand at room
temperature for 30 minutes or so, until firm but soft enough to shape.)
Form 28 smooth 1 1/4-inch diameter balls, either by using a 1 1/4-
inch automatic-release ice cream scoop, or by rolling 1 Tbl of the
mixture between your (clean!) hands.
Place on a wax paper-lined cookie sheet and refrigerate until firm, 1
hour or longer.
Ingredients:
1 1/4 C hazelnuts (aka filberts)
1/4 C finely chopped dried apricots
24 ounces imported white chocolate
6 Tbl heavy cream
Instructions:
On a baking sheet, spread out 1 1/4 C hazelnuts. Bake at 350 F for 10
minutes, or until nuts are light brown and the dark skins are cracked.
Remove as much of the skins as possible by rubbing nuts in a terrycloth
towel. Finely chop nuts in a food processor.
In a 1-quart glass container, combine 12 ounces imported white
chocolate, cut up and 6 Tbl heavy cream.
[Note: I used the Nestle white chocolate chips that are available in
my local supermarket. It worked well, but I am sure it would be
better
if you use a good import instead.]
Microwave mixture on MEDIUM (70% power), 3 to 4 minutes, stirring
twice, until chocolate is melted and smooth. [You can do this step in a
double-boiler if you don't have a microwave.]
Stir into melted chocolate 3/4 C of the chopped nuts and 1/4 C finely
chopped dried apricots.
Cover the mixture and refrigerate 1 to 2 hours, or until mixture is firm
enough to hold its shape. (If mixture gets too hard, let stand at room
temperature for 30 minutes or so, until firm but soft enough to shape.)
Form 28 smooth 1 1/4-inch diameter balls, either by using a 1 1/4-
inch automatic-release ice cream scoop, or by rolling 1 Tbl of the
mixture between your (clean!) hands.
Place on a wax paper-lined cookie sheet and refrigerate until firm, 1
hour or longer.
Rum Balls
1 3/4 cups vanilla wafer cookie crumbs
1 cup ground pecans
1 cup confectioners sugar
1/4 cup cocoa
3 tablespoons light corn syrup
1/4 cup light rum
1/3 cup confectioners' sugar (for dipping)
Makes About 2 1/2 Dozen
Mix all ingredients, except for 1/3 cup confectioners sugar. Roll into
one inch balls. Roll balls in remaining confectioners sugar to coat.
1 cup ground pecans
1 cup confectioners sugar
1/4 cup cocoa
3 tablespoons light corn syrup
1/4 cup light rum
1/3 cup confectioners' sugar (for dipping)
Makes About 2 1/2 Dozen
Mix all ingredients, except for 1/3 cup confectioners sugar. Roll into
one inch balls. Roll balls in remaining confectioners sugar to coat.
Quick & Easy Microwave Peanut Butter Fudge
12 oz. semisweet chocolate chips
12 oz. peanut butter
14 oz. sweetened condensed milk
Makes approximately 42 pieces
In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut
butter on high power for 3 minutes. Stir well. Add milk and stir until
well blended. Pour mixture into 8x8 dish lined with waxed paper.
Refrigerate to chill.
12 oz. peanut butter
14 oz. sweetened condensed milk
Makes approximately 42 pieces
In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut
butter on high power for 3 minutes. Stir well. Add milk and stir until
well blended. Pour mixture into 8x8 dish lined with waxed paper.
Refrigerate to chill.
November 22, 2008
Honey Balls for Passover
1/2 C honey
1/3 C sugar
1 1/4 C chopped walnuts
1/4 C matzo farfel
2 tsp. grated orange or lemon zest
Makes 18-24
In a medium sized saucepan over low heat, heat the honey and sugar
to boiling. Stir constantly. Add the nuts and the farfel and stir until the
mixture is thick. Add the grated zest. Remove from heat and drop by
teaspoonful onto a wet cookie sheet or wax paper, forming small balls.
Cool.
Variation: Roll the balls in finely grated nuts or coconut.
1/3 C sugar
1 1/4 C chopped walnuts
1/4 C matzo farfel
2 tsp. grated orange or lemon zest
Makes 18-24
In a medium sized saucepan over low heat, heat the honey and sugar
to boiling. Stir constantly. Add the nuts and the farfel and stir until the
mixture is thick. Add the grated zest. Remove from heat and drop by
teaspoonful onto a wet cookie sheet or wax paper, forming small balls.
Cool.
Variation: Roll the balls in finely grated nuts or coconut.
Marshmallow Puffs
36 large marshmallows
1-1/2 C semisweet chocolate chips
1/2 C chunky peanut butter
2 T butter or margarine
Makes 3 dozen
Line a 9-in. square pan with foil and butter the foil. Arrange
marshmallows in pan. In a double boiler or microwave-safe bowl, melt
chocolate chips, peanut butter and butter. Pour over the
marshmallows. Chill completely. Cut between marshmallows
1-1/2 C semisweet chocolate chips
1/2 C chunky peanut butter
2 T butter or margarine
Makes 3 dozen
Line a 9-in. square pan with foil and butter the foil. Arrange
marshmallows in pan. In a double boiler or microwave-safe bowl, melt
chocolate chips, peanut butter and butter. Pour over the
marshmallows. Chill completely. Cut between marshmallows
Perfect Peppermint Patties
1 lb. confectioners' sugar
3 T butter or margarine, softened
2 to 3 tsp. peppermint extract
1/2 tsp. vanilla extract
1/4 C evaporated milk
2 C (12 oz) semisweet chocolate chips
2 T shortening
Makes about 5 dozen In a bowl, combine first four ingredients. Add
milk and mix well. Roll into 1-in balls and place on a waxed paperlined
cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4".
Chill for 30 minutes. In a double boiler or microwave-safe bowl, melt
chocolate chips and shortening.
Dip patties and place on waxed paper
to harden.
3 T butter or margarine, softened
2 to 3 tsp. peppermint extract
1/2 tsp. vanilla extract
1/4 C evaporated milk
2 C (12 oz) semisweet chocolate chips
2 T shortening
Makes about 5 dozen In a bowl, combine first four ingredients. Add
milk and mix well. Roll into 1-in balls and place on a waxed paperlined
cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4".
Chill for 30 minutes. In a double boiler or microwave-safe bowl, melt
chocolate chips and shortening.
Dip patties and place on waxed paper
to harden.
Triple Chocolate Fudge
3 1/3 C sugar
1 C butter
1 C packed dark brown sugar
1 can (12 oz) evaporated milk
32 large marshmallows, halved
2 cups (12 oz) semisweet chocolate chips
2 milk chocolate candy bars (7 oz each),broken
2 squares (1 oz each) semisweet baking chocolate, chopped
1 tsp. vanilla extract
2 C chopped pecans
Makes about 5 1/2 pounds
In a large saucepan, combine first four ingredients. Cook and stir over
medium heat until sugar is dissolved. Bring to a rapid boil and boil for
5 minutes, stirring constantly. Remove from the heat and stir in
marshmallows until melted. Stir in chocolate chips until melted. Add
chocolate bars and baking chocolate and stir until melted.
Fold in vanilla and pecans. Pour into a greased 15" x 10" x 1" baking pan.
Chill until firm. Cut into squares.
1 C butter
1 C packed dark brown sugar
1 can (12 oz) evaporated milk
32 large marshmallows, halved
2 cups (12 oz) semisweet chocolate chips
2 milk chocolate candy bars (7 oz each),broken
2 squares (1 oz each) semisweet baking chocolate, chopped
1 tsp. vanilla extract
2 C chopped pecans
Makes about 5 1/2 pounds
In a large saucepan, combine first four ingredients. Cook and stir over
medium heat until sugar is dissolved. Bring to a rapid boil and boil for
5 minutes, stirring constantly. Remove from the heat and stir in
marshmallows until melted. Stir in chocolate chips until melted. Add
chocolate bars and baking chocolate and stir until melted.
Fold in vanilla and pecans. Pour into a greased 15" x 10" x 1" baking pan.
Chill until firm. Cut into squares.
November 21, 2008
Foolproof Dark Chocolate Fudge
3 C semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk dash salt
1 C chopped walnuts
1 1/2 tsp. vanilla
In heavy saucepan over low heat, melt chips with sweetened
condensed milk and salt. Remove from heat; stir in walnuts and
vanilla. Spread evenly into aluminum foil lined 8 or 9 inch square pan.
Chill 2 hours or until firm.
Turn fudge onto cutting board; peel off foil and cut into squares.
Store loosely covered at room temperature.
1 can (14 oz.) sweetened condensed milk dash salt
1 C chopped walnuts
1 1/2 tsp. vanilla
In heavy saucepan over low heat, melt chips with sweetened
condensed milk and salt. Remove from heat; stir in walnuts and
vanilla. Spread evenly into aluminum foil lined 8 or 9 inch square pan.
Chill 2 hours or until firm.
Turn fudge onto cutting board; peel off foil and cut into squares.
Store loosely covered at room temperature.
Chocolate Truffles
2 pounds of Belgian chocolate
(or any brand of good quality chocolate) one quart of heavy cream
1/4 lb. unsalted butter
1/3 C liqueur of choice cocoa powder
Serves 4 (just kidding.... this makes over 2lbs. of truffles, but they are
incredibly addictive)
Melt chocolate and cream over a double boiler. Whisk in butter and
liqueur. Continue to whisk as the mixture cools and thickens. Pour into
quart containers and refrigerate.
To serve, scoop out with melon baller, roll in powdered cocoa.
(or any brand of good quality chocolate) one quart of heavy cream
1/4 lb. unsalted butter
1/3 C liqueur of choice cocoa powder
Serves 4 (just kidding.... this makes over 2lbs. of truffles, but they are
incredibly addictive)
Melt chocolate and cream over a double boiler. Whisk in butter and
liqueur. Continue to whisk as the mixture cools and thickens. Pour into
quart containers and refrigerate.
To serve, scoop out with melon baller, roll in powdered cocoa.
Strawberry Truffles
8 oz. cream cheese at room temperature
5 oz. white chocolate
4 cups confectioner's sugar
1 tsp. grated fresh ginger root
18 medium fresh strawberries
1/4 cup finely minced crystallized ginger
(get it in a gourmet food store or well stocked supermarket)
1/2 cup toasted coconut
1/2 cup finely chopped pistachio nuts
Makes about 18 truffles
Melt white chocolate in the top of a double boiler, let cool.
Beat together the cream cheese, sugar and ginger root until smooth.
Add melted white chocolate and mix well. Chill for at least 1 hour or
until easy to handle. Use a small melon baller (or small spoon) to
scoop out the center of each strawberry, half way down each fruit. Pat
strawberry dry. Put a little crystallized ginger into each strawberry.
Shape the cheese mixture around the fruit. Coat one end in the
toasted coconut, the other in the pistachio nuts. Place truffles in candy
cups and chill until serving time.
5 oz. white chocolate
4 cups confectioner's sugar
1 tsp. grated fresh ginger root
18 medium fresh strawberries
1/4 cup finely minced crystallized ginger
(get it in a gourmet food store or well stocked supermarket)
1/2 cup toasted coconut
1/2 cup finely chopped pistachio nuts
Makes about 18 truffles
Melt white chocolate in the top of a double boiler, let cool.
Beat together the cream cheese, sugar and ginger root until smooth.
Add melted white chocolate and mix well. Chill for at least 1 hour or
until easy to handle. Use a small melon baller (or small spoon) to
scoop out the center of each strawberry, half way down each fruit. Pat
strawberry dry. Put a little crystallized ginger into each strawberry.
Shape the cheese mixture around the fruit. Coat one end in the
toasted coconut, the other in the pistachio nuts. Place truffles in candy
cups and chill until serving time.
Cookies And Cream Truffles
1 cup finely ground Oreo® Cookies
12 T melted butter
6 oz. white chocolate, broken into small pieces
5 egg yolks
1 1/4 cup confectioner's sugar
1 tsp. vanilla extract
Makes about 40 truffles
Note: Pregnant or nursing women, young children or any with an
immune deficiency should not eat foods made with raw eggs.
Chop cookies in a blender or food processor until finely chopped.
Slowly drizzle in 6 tablespoons of melted butter and process till well
mixed. Set aside.
Heat remaining 6 tablespoons of butter in a small saucepan until very
hot and bubbly (be careful not to let it burn). Remove from heat and
add the white chocolate. Stir constantly until smooth and melted. Set
aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar
gradually, add vanilla and continue to beat until thick (see photo).
With mixer on slow to medium speed, gradually beat in the cookie
mixture, then gradually beat in the melted chocolate mixture. Beat
until smooth and well mixed. Cover with plastic wrap and refrigerate
for at least thirty minutes or until firm.
Place your choice of coating in a bowl. If you're going to have more
than one, use separate bowls. Some possible coating choices are:
toasted coconut, chopped nuts, unsweetened cocoa, powdered
chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your
fingers, roll it into a ball. Work quickly as the heat of your hand will
quickly start melting the chocolate. Drop ball in the coating bowl.
Repeat the process until there are 4 or 5 balls in the coating bowl.
Gently roll the truffles in the coating mixture and a sheet of waxed
paper.
Wrap truffles in an air tight container and store in the refrigerator for
up to ten days or in the freezer for up to a month.
12 T melted butter
6 oz. white chocolate, broken into small pieces
5 egg yolks
1 1/4 cup confectioner's sugar
1 tsp. vanilla extract
Makes about 40 truffles
Note: Pregnant or nursing women, young children or any with an
immune deficiency should not eat foods made with raw eggs.
Chop cookies in a blender or food processor until finely chopped.
Slowly drizzle in 6 tablespoons of melted butter and process till well
mixed. Set aside.
Heat remaining 6 tablespoons of butter in a small saucepan until very
hot and bubbly (be careful not to let it burn). Remove from heat and
add the white chocolate. Stir constantly until smooth and melted. Set
aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar
gradually, add vanilla and continue to beat until thick (see photo).
With mixer on slow to medium speed, gradually beat in the cookie
mixture, then gradually beat in the melted chocolate mixture. Beat
until smooth and well mixed. Cover with plastic wrap and refrigerate
for at least thirty minutes or until firm.
Place your choice of coating in a bowl. If you're going to have more
than one, use separate bowls. Some possible coating choices are:
toasted coconut, chopped nuts, unsweetened cocoa, powdered
chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your
fingers, roll it into a ball. Work quickly as the heat of your hand will
quickly start melting the chocolate. Drop ball in the coating bowl.
Repeat the process until there are 4 or 5 balls in the coating bowl.
Gently roll the truffles in the coating mixture and a sheet of waxed
paper.
Wrap truffles in an air tight container and store in the refrigerator for
up to ten days or in the freezer for up to a month.
November 20, 2008
Grand Marnier Truffles
4 T melted butter
4 oz. bittersweet chocolate, broken into small pieces
4 oz. milk chocolate, broken into small pieces
4 T Grand Marnier
4 egg yolks
1 1/4 cup confectioner's sugar
2 tsp. orange extract
Makes about 30 truffles
Note: Pregnant or nursing women, young children or any with an
immune deficiency should not eat foods made with raw eggs.
Heat butter in a small saucepan until very hot and bubbly (be careful
not to let it burn). Remove from heat and add the chocolate. Stir
constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar
gradually, add extract and liquor and continue to beat until thick (see
photo). With mixer on slow to medium speed, gradually beat in the
melted chocolate mixture. Beat until smooth and well mixed. Cover
with plastic wrap and refrigerate for at least thirty minutes or until
firm.
Place your choice of coating in a bowl. If you're going to have more
than one, use separate bowls. Some possible coating choices are:
toasted coconut, chopped nuts, unsweetened cocoa, powdered
chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your
fingers, roll it into a ball. Work quickly as the heat of your hand will
quickly start melting the chocolate. Drop ball in the coating bowl.
Repeat the process until there are 4 or 5 balls in the coating bowl.
Gently roll the truffles in the coating mixture and a sheet of waxed
paper.
Wrap truffles in an air tight container and store in the refrigerator for
up to ten days or in the freezer for up to a month.
4 oz. bittersweet chocolate, broken into small pieces
4 oz. milk chocolate, broken into small pieces
4 T Grand Marnier
4 egg yolks
1 1/4 cup confectioner's sugar
2 tsp. orange extract
Makes about 30 truffles
Note: Pregnant or nursing women, young children or any with an
immune deficiency should not eat foods made with raw eggs.
Heat butter in a small saucepan until very hot and bubbly (be careful
not to let it burn). Remove from heat and add the chocolate. Stir
constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar
gradually, add extract and liquor and continue to beat until thick (see
photo). With mixer on slow to medium speed, gradually beat in the
melted chocolate mixture. Beat until smooth and well mixed. Cover
with plastic wrap and refrigerate for at least thirty minutes or until
firm.
Place your choice of coating in a bowl. If you're going to have more
than one, use separate bowls. Some possible coating choices are:
toasted coconut, chopped nuts, unsweetened cocoa, powdered
chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your
fingers, roll it into a ball. Work quickly as the heat of your hand will
quickly start melting the chocolate. Drop ball in the coating bowl.
Repeat the process until there are 4 or 5 balls in the coating bowl.
Gently roll the truffles in the coating mixture and a sheet of waxed
paper.
Wrap truffles in an air tight container and store in the refrigerator for
up to ten days or in the freezer for up to a month.
Hazelnut Or Almond Truffles
2/3 cup finely ground toasted almonds or hazelnuts
7 T melted butter
3 oz. bittersweet chocolate
3 oz. milk chocolate
1 T Amaretto (for almond) or
1 T Frangelico (for hazelnut)
4 egg yolks
2/3 cup confectioner's sugar
1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
Makes about 30 truffles
Note: Pregnant or nursing women, young children or any with an
immune deficiency should not eat foods made with raw eggs.
Chop toasted nuts in a blender or food processor until finely chopped.
Slowly drizzle in 3 tablespoons of melted butter and process till well
mixed. Set aside.
Heat remaining 4 T of butter in a small saucepan until very hot and
bubbly (be careful not to let it burn). Remove from heat and add the
chocolate. Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar
gradually, add extracts and liquor and continue to beat until thick (see
p[). With mixer on slow to medium speed, gradually beat in the nut
mixture, then gradually beat in the melted chocolate mixture. Beat
until smooth and well mixed. Cover with plastic wrap and refrigerate
for at least thirty minutes or until firm
Place your choice of coating in a bowl. If you're going to have more
than one, use separate bowls. Some possible coating choices are:
toasted coconut, chopped nuts, unsweetened cocoa, powdered
chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your
fingers, roll it into a ball. Work quickly as the heat of your hand will
quickly start melting the chocolate. Drop ball in the coating bowl.
Repeat the process until there are 4 or 5 balls in the coating bowl.
Gently roll the truffles in the coating mixture and a sheet of waxed
paper.
Wrap truffles in an air tight container and store in the refrigerator for
up to ten days or in the freezer for up to a month.
7 T melted butter
3 oz. bittersweet chocolate
3 oz. milk chocolate
1 T Amaretto (for almond) or
1 T Frangelico (for hazelnut)
4 egg yolks
2/3 cup confectioner's sugar
1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
Makes about 30 truffles
Note: Pregnant or nursing women, young children or any with an
immune deficiency should not eat foods made with raw eggs.
Chop toasted nuts in a blender or food processor until finely chopped.
Slowly drizzle in 3 tablespoons of melted butter and process till well
mixed. Set aside.
Heat remaining 4 T of butter in a small saucepan until very hot and
bubbly (be careful not to let it burn). Remove from heat and add the
chocolate. Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar
gradually, add extracts and liquor and continue to beat until thick (see
p[). With mixer on slow to medium speed, gradually beat in the nut
mixture, then gradually beat in the melted chocolate mixture. Beat
until smooth and well mixed. Cover with plastic wrap and refrigerate
for at least thirty minutes or until firm
Place your choice of coating in a bowl. If you're going to have more
than one, use separate bowls. Some possible coating choices are:
toasted coconut, chopped nuts, unsweetened cocoa, powdered
chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your
fingers, roll it into a ball. Work quickly as the heat of your hand will
quickly start melting the chocolate. Drop ball in the coating bowl.
Repeat the process until there are 4 or 5 balls in the coating bowl.
Gently roll the truffles in the coating mixture and a sheet of waxed
paper.
Wrap truffles in an air tight container and store in the refrigerator for
up to ten days or in the freezer for up to a month.
White Chocolate Truffles
1/4 C butter
1/2 C confectioner's sugar
1 teaspoon almond extract
1 egg yolk
8 oz. white chocolate, broken into small pieces
1 C chopped
blanched almonds, lightly toasted
Makes about 2 dozen truffles
Melt chocolate and butter in the top of a double boiler over low heat,
stirring constantly. Remove from heat. Add sugar, egg yolk and
almond extract; beat with an electric mixer until smooth. Transfer to a
shallow glass casserole dish. Cover and refrigerate 1 hour.
Shape mixture into 1 inch balls. Roll in almonds. Cover and refrigerate
at least 8 hours. Place in miniature foil cups at room temperature to
serve. Store in airtight container in refrigerator.
1/2 C confectioner's sugar
1 teaspoon almond extract
1 egg yolk
8 oz. white chocolate, broken into small pieces
1 C chopped
blanched almonds, lightly toasted
Makes about 2 dozen truffles
Melt chocolate and butter in the top of a double boiler over low heat,
stirring constantly. Remove from heat. Add sugar, egg yolk and
almond extract; beat with an electric mixer until smooth. Transfer to a
shallow glass casserole dish. Cover and refrigerate 1 hour.
Shape mixture into 1 inch balls. Roll in almonds. Cover and refrigerate
at least 8 hours. Place in miniature foil cups at room temperature to
serve. Store in airtight container in refrigerator.
November 19, 2008
Peanut Butter and Chocolate Truffles
1 C peanut butter chips
3/4 C butter
1/2 cup cocoa
1 can (14 oz)
sweetened condensed milk
1 tablespoon vanilla
Coatings: crushed graham cracker crumbs,
confectioners sugar or crushed nuts
Makes about 3 dozen truffles
In a heavy saucepan, over low heat, melt chips with butter. Stir in
cocoa until smooth. Add condensed milk and vanilla. Cook and stir
until thickened and well blended, about 4 minutes. Remove from heat.
Chill until firm enough to handle. Shape into 1 inch balls. Roll in
desired coating. Chill until firm. Store, covered in refrigerator
3/4 C butter
1/2 cup cocoa
1 can (14 oz)
sweetened condensed milk
1 tablespoon vanilla
Coatings: crushed graham cracker crumbs,
confectioners sugar or crushed nuts
Makes about 3 dozen truffles
In a heavy saucepan, over low heat, melt chips with butter. Stir in
cocoa until smooth. Add condensed milk and vanilla. Cook and stir
until thickened and well blended, about 4 minutes. Remove from heat.
Chill until firm enough to handle. Shape into 1 inch balls. Roll in
desired coating. Chill until firm. Store, covered in refrigerator
Mocha Truffles
2 packages (12 oz each)
Semisweet chocolate chips
8 oz. cream cheese, softened
3 T instant coffee granules
2 tsp. water
1 lb. good dark chocolate cocoa confectionery
coating white confectionery coating, optional
Makes about 5 1/2 dozen In a microwave-safe bowl or double boiler,
melt chocolate chips. Add cream cheese, coffee and water; mix well.
chill until firm enough to shape. shape into 1" balls and place on a
waxed paper-lined cookie sheet. Chill for 1-2 hours or until firm. Melt
chocolate coating in microwave-safe bowl or double boiler. Dip balls
and place on waxed paper to harden. If desired, melt white coating
and drizzle over truffles
Semisweet chocolate chips
8 oz. cream cheese, softened
3 T instant coffee granules
2 tsp. water
1 lb. good dark chocolate cocoa confectionery
coating white confectionery coating, optional
Makes about 5 1/2 dozen In a microwave-safe bowl or double boiler,
melt chocolate chips. Add cream cheese, coffee and water; mix well.
chill until firm enough to shape. shape into 1" balls and place on a
waxed paper-lined cookie sheet. Chill for 1-2 hours or until firm. Melt
chocolate coating in microwave-safe bowl or double boiler. Dip balls
and place on waxed paper to harden. If desired, melt white coating
and drizzle over truffles
Chocolate Covered Truffles
1/4 C butter
1 1/2 lbs. real semisweet chocolate
3/4 C non-dairy coffee creamer, any flavor
1/2 teaspoon vanilla extract
1 1/2 pounds real milk chocolate for dipping
1 cup finely chopped chocolate, milk or
semisweet for decoration
Makes about 3 dozen truffles
Melt semisweet chocolate in double boiler over hot water. Heat butter,
creamer and vanilla in another saucepan to 125° F on a candy
thermometer. Add to semisweet chocolate all at once, beating until
smooth and creamy. Chill in refrigerator until nearly set but still
pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered
pan until set enough to roll into small balls. Melt milk chocolate over
double boiler. Dip truffles in melted chocolate, then sprinkle
generously, or roll in, chopped chocolate
1 1/2 lbs. real semisweet chocolate
3/4 C non-dairy coffee creamer, any flavor
1/2 teaspoon vanilla extract
1 1/2 pounds real milk chocolate for dipping
1 cup finely chopped chocolate, milk or
semisweet for decoration
Makes about 3 dozen truffles
Melt semisweet chocolate in double boiler over hot water. Heat butter,
creamer and vanilla in another saucepan to 125° F on a candy
thermometer. Add to semisweet chocolate all at once, beating until
smooth and creamy. Chill in refrigerator until nearly set but still
pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered
pan until set enough to roll into small balls. Melt milk chocolate over
double boiler. Dip truffles in melted chocolate, then sprinkle
generously, or roll in, chopped chocolate
Chocolate Truffles
½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa
1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla
Centers: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts,confectioners sugar
Makes about 3 dozen truffles
Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners'
sugar and the cocoa; add alternately with cream and vanilla to butter.
Blend well. Chill until firm. Shape small amount of mixture around
desired center; roll into 1 inch balls. Drop into desired coating and turn
until well covered. Chill until firm.
2 1/3 C confectioner’s sugar
½ C cocoa
1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla
Centers: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts,confectioners sugar
Makes about 3 dozen truffles
Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners'
sugar and the cocoa; add alternately with cream and vanilla to butter.
Blend well. Chill until firm. Shape small amount of mixture around
desired center; roll into 1 inch balls. Drop into desired coating and turn
until well covered. Chill until firm.
Chocolate Recipes For Chocolate Lovers
Welcome,
I hope you enjoy this publication and get the most advantage
out of this huge selection of Chocolate recipes.
When you are ready to have your pictures put on chocolate
items visit our massive selection of designs at
http://notjustchocolate.com/
We offer personal service and can offer a quote on any size
order you want. Let our pros customize this process for you.
Call for Special Service
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504-250-6204 email: info@notjustchocolate.net
October 31, 2008
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