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Chocolate Fondue Recipe #1
* 6 ounces chocolate
* 1/2 cup butter
* 2 1/2 cup powdered sugar
* 2 cups evaporated milk
* 1 tsp. vanilla
Melt chocolate and butter together in a heavy saucepan(or electric skillet at 200 degrees). Stir in sugar. Gradually add evaporated milk, stirring continually. When it is well blended,add the vanilla. Continue heating until thick and creamy. If mixture gets too thick, you can add a little bit of regular milk as needed and stir through.
Chocolate Sandwich Cookies With Three Filling
Yield: 18 Cookies
Ingredients
6 tb butter or margarine
1/2 c sugar
1/3 c light brown sugar, packed
1 ts vanilla extract
2 ea egg whites
1 1/3 c flour
1/3 c cocoa
1/2 ts salt
1/4 ts baking soda
2 tb butter or margarine
1/4 c powdered sugar
3/4 c powdered sugar
1/4 c cocoa
3 1/2 ts milk
2 tb butter or margarine
1/4 c powdered sugar
1/8 ts fresh lemon peel, grated
3/4 c powdered sugar
3 1/2 ts milk
2 tb butter or margarine
1/4 c powdered sugar
3/4 c powdered sugar
3 1/2 ts milk
2 ts strawberry all-fruit spread
1 several drops red food color
Instructions
Fudge Satin Pie with Nutty Crumb Crust
Fudge Satin Pie with Nutty Crumb Crust
Ingredients
Nutty Crumb Crust
1 1/2 cups graham cracker crumbs
1 cup almonds toasted, ground
1/3 cup powdered sugar
1/2 cup butter melted
Filling
4 large eggs
1 1/2 cups sugar granulated
1 teaspoon vanilla extract
2 teaspoons liqueur coffee flavor, such as kahlua
8 ounces chocolate chips (semi-sweet) melted
1 1/2 pounds butter, unsalted softened
2 cups heavy whipping cream
1/2 cup powdered sugar
2 tablespoons instant coffee
Directions
Mix crumbs, almonds, 1/3 cup powdered sugar and melted
butter and press into 10-inch glass pie pan.
Chill.
Beat eggs with mixer and add granulated sugar.
Beat until light and custardy.
Add vanilla and coffee liqueur. Mix well and add melted chocolate.
Continue beating and add unsalted butter, 1 stick at a time, until
smooth and satiny.
Turn into crust and chill until set. Whip cream with 1/2 cup powdered sugar and powdered coffee.
Pipe through pastry tube onto pie using rose tip.
Chill.
Chocolate Chip-Peanut Butter Layer Pie
Ingredients:
1-1/2 cups powdered sugar
1-1/2 cups creamy peanut butter
1-1/2 tsp. vanilla extract
1/2 recipe pie crust, or 1 Pillsbury refrigerated pie crust
1 roll (16.5 oz.) Pillsbury refrigerated chocolate chip cookies
1/4 cup milk chocolate chips, meltedDirections:
Heat oven to 350° with racks placed on the bottom and middle.
In medium bowl, mix powdered sugar, peanut butter and vanilla until well blended. Set aside.Roll out pie crust and fit into a ungreased 9″ pie pan. Spoon in the peanut butter mixture and spread evenly (should fill the pie about halfway).
Roll out the cookie dough to 9 inches, to just fit within the edges of the pie crust. Carefully lift rolled-out dough and place into the pie (pie should now be filled to the top edge of the crust). Seal by gently pressing the edges of cookie dough and crust together.
Bake 15 minutes on bottom rack, then move to the middle for 15 to 20 minutes or until golden brown and firm to the touch. Cool, drizzle melted chocolate over the top, and then refrigerate. Serve chilled or at room temperature.
Double Chocolate Coca Cola Cake
Double Chocolate Coca Cola Cake
1 cup Coca Cola (real thing, not diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
No Bake After Dinner Mints
1 bag (10 oz) mint-flavored semisweet chocolate chips (1 2/3 cups)
2 cups chocolate wafer cookie crumbs
1/4 cup butter, softened
1 tablespoon milk
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla
1 drop green food color
2 cups powdered sugar
1/3 cup butter1 Lightly grease 9-inch square pan with shortening or cooking spray. In 2-quart saucepan, melt 1/2 cup butter and 1/4 cup of the chocolate chips over low heat, stirring constantly. Remove from heat. Stir in cookie crumbs until well mixed; press evenly in pan. Refrigerate until firm, about 10 minutes.
