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$500.00 Fudge

$500.00 Fudge

Yield: 1 Servings


4 1/2 c  sugar
1 lg can evaporated milk
1 c  butter
18 oz chocolate chips
3 tb vanilla
1    dash salt


Cook sugar and canned milk to rolling boil for 6 minutes; Stirring
constantly. Use large stainless steel pot; remove from heat. Add butter,
chocolate chips, vanilla, and dash of salt

Stit until mixed. Pour into buttered pan. Let stand 6 hours before
cutting. Will keep a long time in cookie tin or a sealed container in a
cool place.

* The original recipe calls for 1/2 lb butter, but I find that the butter
“pools” on top of the finished fudge. I only use 12 T of butter and my
fudge turns out fine!

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Recipe of The Day ~ Chocolate Burrito Supreme

Chocolate Burrito Supreme

2 1/2 cups Pillsbury Thick n’ Fudgy Deluxe Walnut Brownie mix
1/4 cup oil
3 tablespoons water
1 egg
9 ounces Pillsbury Chocolate Chunk Cookie Dough
1 (9-inch) Pillsbury Pie Crust
3 ounces shelled walnuts
1 (15.6 ounce) Pillsbury Creamy Supreme Frosting with Sprinkles

Heat oven to 350 degrees F.

In a medium bowl, combine brownie mix, oil, water and egg. Mix with wire whisk until smooth and set aside.

Cut cookie dough into 1/4-inch slices. On a lightly greased cookie sheet, lay pie crust out flat, spread brownie mix in center of pie crust 2 to 3 inches in width. Lay cookie slices, sides touching, on top of brownie mix. Sprinkle 3 ounces walnuts on top. Fold ends of pie crust one side overlapping the other like a burrito, leaving the ends open. Bake at 350 degrees F for 30-35 minutes, or until pie crust is golden brown. When finished baking, immediately spread a thin coat of frosting on top. Cool 10 minutes, or until completely cooled.

Spread frosting on thicker and sprinkle with the sprinkles that came with the frosting. Slice in 1-inch portions.

Serves 6-7.

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Recipe of The Day: Choc ‘n’ Spice Profiteroles

Servings: 6

1/2  c  All-purpose flour
2  tb  All-purpose flour
1  t  Ground cinnamon
2/3  c  Water
1/4  c  Butter, diced
1 1/2  ts  Butter, diced
2    Eggs, beaten
1 1/4  c  Whipping cream
1  tb  Powdered sugar
2  ts  Coffee flavoring
4  oz  Semisweet chocolate, broken
-in pieces
2  tb  Tia Maria
2  tb  Light corn syrup
2  ts  Superfine sugar

Preheat oven to 400’F. (205’C.). Lightly grease several baking sheets. Sift flour and 1/2 teaspoon of cinnamon onto waxed paper. Pour water into a saucepan. Add 3-1/2 tablespoons butter and heat gently until butter melts. Do not allow water to boil before butter melts. Rapidly bring to a boil, remove form heat and add flour all at once. Using a wooden spoon, stir quickly to form a smooth mixture. Return pan to medium heat a few seconds and beat well until dough forms a smooth ball and leaves sides of pan clean. Remove from heat and cool slightly. Gradually add eggs, a little at a time, beating well after each addition to form a smooth shiny dough. Transfer dough to a pastry bag fitted with a 3/4″ plain tube. Pipe 24 small balls onto greased baking sheets. Bake in preheated oven 20 minutes, then reduce oven temperature to 350’F. (175’C.) and continnue cooking 15-20 minutes longer or until well risen, crisp and sound hollow when tapped on bottoms. Make a slit in side of each pastry to allow steam to escape. Cool on a wire rack. Whip cream, powdered sugar and coffee flavoring until thick. Spoon into a pastry bag fitted with a small star tube. Pipe cream into pastry or use a teaspoon to fill pastry with cream. Arrange profiteroles in a pyramid-shape on a serving dish. Melt chocolate and remaining butter in a heatproof bowl set over a pan of gently simmering water. Stir in Tia Maria and corn syrup and continue stirring until sauce is smooth and coats back of a spoon. Spoon chocolate sauce over profiteroles and let stand a few minutes. Mix remaining 1/2 teaspoon of cinnamon with superfine sugar and sprinkle over profiteroles. NOTE: Profiteroles are at their best served 2 hours after assembling when they have softened slightly.

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Recipe of The Day! Bacardi Double-Chocolate Rum Cake

Bacardi Double-Chocolate Rum Cake

Servings: 16

1  package  Chocolate cake mix
12  ounces  Semi-sweet chocolate chips
1  small  Chocolate instant pudding, divided
1  cup  Bacardi Black Rum
1  cup  Raspberry preserves, 10-12oz
3/4  cup  Water
2  tablespoons  Shortening
1/2  cup  Oil
1  ounce  Vanilla baking bar square
4    Eggs

Preheat oven to 350~. Combine cake mix , pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl. Using an electric mixer, beat at low speed until moistened. Beat at medium speed for 2 minutes. Stir in 1 cup of chocolate pieces. Pour batter into a greased 12-cup Bundt pan. Bake 50 to 60 minutes until cake tests done. Cool in pan for 15 minutes. Remove from pan and cool on a wire rack. Heat raspberry preserves and remaining 1/2 cup of rum. Strain through a sieve to remove seeds. Place cake on a serving platter. Prick surface of cake with a fork. Brush reaspberry glaze evenly over cake, allowing cake to absorb glaze. Repeat until all the glaze has been absorbed. Combine remaining 1 cup of chocolate pieces and shortening. Microwave on high for 1 minute or until melted. Stir until smooth. Spoon chocolate icing over cake. Let stand 10 minutes. Combine vanilla baking bar and 1 ts. water. Microwave on high for 30 seconds or until melted. Drizzle on top of icing.

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Recipe of the day! Cherry Rum Balls


* 1 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
* 1/2 cup rum
* 1/4 cup light corn syrup
* 3 cups finely crushed vanilla wafer cookies(about 80 cookies)
* 1-1/2 cups finely chopped pecans
* 1/2 cup powdered sugar
* Additional powdered sugar
* Red candied cherries, halved (optional)

1. Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted. Stir in rum and corn syrup.

2. Stir together vanilla wafer crumbs, pecans, and 1/2 cup powdered sugar. Drizzle chocolate mixture over crumb mixture, stirring until well blended. Shape mixture into 1-inch balls; roll in powdered sugar. If desired, place cherry half in center of each cookie, pressing down lightly.

3. Store in airtight container several days to develop flavor. Before serving, roll balls in additional powdered sugar, if desired. About 4 dozen cookies.

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Recipe of The Day: Italian Chocolate Ricotta Pie

Ingredients :

1 1/4    cup    graham cracker crumbs
2 1/2    oz    melted butter
2    tbl    granulated sugar
1    lb    Ricotta
3/4    cup    confectionary sugar
1    tsp    almond extract
1    cup    toasted almonds
1/2    cup    semi-sweet chocolate chips
1 1/4    cup    heavy cream

Method :

* Crust: Mix all ingredients together well, shape inside 9-inch pie plate. Reserve and cool.
* Filling: Combine ricotta, sugar, and extract in a bowl and set aside.
* Combine the nuts and chocolate. Grind 1/3 at a time in an electric blender-do not grind too fine. Fold ingredients together and chill.
* Whip heavy cream until stiff and fold into the ricotta and chocolate mix, half at a time. Spoon into the chilled crust and let sit overnight before serving.
* This recipe yields 8 servings

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