Yield: 1 Servings
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
* 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!
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
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.
Bacardi Double-Chocolate Rum Cake
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
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.
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
* 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