8 1/2 oz pkg chocolate wafers,
1 c pecans, chopped
1 c xx sugar
1/4 c light corn syrup
1/4 c dark rum
Combine crushed wafer, pecans, & sugar, syrup & rum. Mix well. shape
by tspfull into round balls. Let stand 10 minutes. Roll in extra sugar.
Fudge Satin Pie with Nutty Crumb Crust
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
Mix crumbs, almonds, 1/3 cup powdered sugar and melted
butter and press into 10-inch glass pie pan.
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.
Better Than Sex
1 1/2 c FLOUR
3/4 c CHOPPED PECANS
1 1/2 ea STICKS MARGARINE
8 oz CREAM CHEESE, SOFTENED
1 c CONFECTIONERS’ SUGAR
3 ts VANILLA
1/2 ea (12 OZ.) CONTAINER COOL WHIP
2 sm PKGS. CHOCOLATE INSTANT
3 c MILK
REMAINDER OF COOL WHIP
MIX CRUST INGREDIENTS UNTIL PEBBLY. PUT IN 9X13 INCH BAKING DISH. BAKE FOR 25 MINUTES AT 350 DEGREES. REMOVE AND COOL. CREAM FIRST 3 INGREDIENTS FROM FIRST LAYER. BEAT COOL WHIP INTO MIXTURE. SPREAD OVER CRUST. PREPARE PUDDING AS DIRECTED WITH MILK. POUR OVER FIRST LAYER. TOP PUDDING WITH REMAINING COOL WHIP. SPRINKLE WITH NUTS. REFRIGERATE OVERNIGHT.
Chocolate Lace Cornucopias
1/2 cup Firmly packed brown sugar
1/2 cup Corn syrup
1/4 cup Margarine or butter
4 Squares BAKER’S Semi-Sweet, Chocolate
1 cup All-purpose flour
1 cup Finely chopped nuts
Whipped cream or COOL WHIP, Whipped Topping, tha
Heat oven to 350’F. Microwave sugar, corn syrup and margarine in large microwavable bowl on HIGH 2 minutes or until boiling. Stir in chocolate until completely melted. Gradually stir in flour and nuts until well blended. Drop by level tablespoonfuls 4″ apart, onto foil-lined cookie sheets. Bake 10 minutes. Lift foil and cookies onto wire racks. Cool 3-4 minutes or until cookies can be easily peeled off foil. Remove foil; finish cooling cookies on wire racks that have been covered with paper towels. Place several cookies, lacy side down, on foil-lined cookie sheet. Heat at 350’F. for 2-3 minutes or until lightly softened. Remove from foil, 1 at a time, and roll, lacy side out, to form cones. Cool completely. Just before serving, fill with whipped cream. Makes about 30 cornucopias. Prep time: 20 minutes. Baking time: 12-13 minutes. SAUCEPAN PREPARATION: Mix sugar, corn syrup and margarine in 2 quart saucepan. Bring to boil over medium heat, stirring constantly. Remove from heat; stir in chocolate util completely melted. Continue as directed.
$100.00 Chocolate Cake
Yield: 3 Layers, 9″
2 oz chocolate, bitter
1/2 c butter
1 c sugar, confectioners
1 egg; well beaten
1 tb vanilla
1 tb lemon juice
1 c sugar, confectioners
1 c nuts; chopped
Cake: Preheat oven to 375 F. Line three 9″ layer cake pans with
buttered parchment. Melt the chocolate in a double boiler; cool.
Cream the shortening; gradually add the sugar and cream until fluffy.
Add the egg yolks and vanilla; beat well. Reserve two tablespoons of
flour. Sift the remainder of the flour with the baking powder and
salt; add alternately with the milk to the creamed mixture. Beat the
batter about one minute. Dredge the nuts in the reserved flour, then
fold them into the mixture. Bake for 45 minutes, then cool the layers
in the pans for ten minutes; turn out onto a wire rack to finish
Frosting: Melt the chocolate in a double boiler; add the butter and
one cup of confectioners’ sugar, and beat well. Add the egg,
vanilla, lemon juice and enough confectioners’ sugar to give a proper
spreading consistency. Add the nuts; spread the frosting on the cake.
Death by Chocolate Waffles
1 1/3 C. flour
1/3 C. whole-wheat flour
1/4 C. unsweetened cocoa
1 T. baking powder
1 t. cinnamon
1/2 C. butter
3 oz. semisweet chocolate
2 T. granulated sugar
2 1/4 C. whole milk
2 eggs, beaten until frothy
Preheat waffle iron.
In a large bowl, sift together flour, whole-wheat flour, cocoa, baking powder and cinnamon. In a heavy-bottomed saucepan over very low heat, melt butter, chocolate and sugar. Whisk to smooth, remove from heat, then whisk in milk and eggs.
Make a well in dry ingredients, pour in chocolate mixture and blend just until everything is combined. Let batter stand for several minutes. Pour about 1/2 to 3/4 cup batter into very hot waffle iron and bake until waffles are golden and crisp. Serve hot.
Makes 4 waffles.