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If it's one thing that women know, it's chocolate. A safe haven of refuge concocted to save us from insanity. After scouring thru my recipe box, I finally narrowed it down to a few of my families favorite desserts. While some of these recipes are fairly easy to make, some do require an hour or so of your time. As everyone knows however, anything good is worth waiting for.
Hope you enjoy.
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Forgotten Cookies ---- Tuckers
Ingredients:
2 egg whites
2/3 cup sugar
1 cup NESTLÉ TOLL HOUSE© Semi-sweet
Chocolate morsels
1 cup pecans, chopped
Directions:
Preheat oven to 350 degrees. In a bowl, with an electric mixer on high speed, beat egg whites until soft peaks form. Add sugar and beat to stiff peaks. Fold in chocolate chips and chopped pecans. Drop by teaspoonfuls 2' apart onto an ungreased baking sheet. Place in the oven and immediately turn off the heat; leave undisturbed for 4 hours.
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Chocolate Dreams
Ingredients:
2 cups sugar
1/2 cup NESTLÉ CARNATION© Evaporated Milk
4 tablespoons NESTLÉ TOLL HOUSE© Baking
Cocoa
3 teaspoons butter
1 teaspoon vanilla
1 cup nuts, chopped
2 1/2 cups quick cooking oats
1/2 cup creamy peanut butter
Directions:
In a saucepan combine sugar, evaporated milk, unsweetened baking cocoa, and butter. Bring to a boil and cook for 1 minute. Stir in vanilla, chopped nuts, quick cooking oats, creamy peanut butter; mix well. Drop by teaspoonfuls 2 inches apart onto wax paper; cool.
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Buster Bars
Ingredients:
1/2 cup butter
12 ounces cream sandwich cookies, crushed
2 quarts vanilla ice cream
1 1/2 cups peanuts
1/2 cup sugar
1 1/2 cups NESTLÉ CARNATION© Evaporated Milk 1/3 cup butter
2/3 cup NESTLÉ TOLL HOUSE© Semi-sweet
Chocolate Morsels
Directions:
In a bowl combine 1/2 cup butter with the crushed cream sandwich cookies. Pat into a 13" x 9" baking dish and freeze. Soften vanilla ice cream. Spread on top of the crumbs; sprinkle with 3/4 cup peanuts; freeze. In a saucepan cook sugar, evaporated milk, 1/3 cup butter, and chocolate chips. Cook until boiling and thickened; cool and spread on the ice cream. Top with 3/4 cup peanuts; freeze and cut into squares.
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Hawaiian Vintage Chocolate
Seven Sins Meringue Cake
Serving Size: 10
Preparation Time: 1 hour
Yield: 1 - 8" cake
Meringue:
1/3 cup dark cocoa powder
1 1/2 cups powdered sugar
8 ounces egg whites
-- (8 large eggs)
1 cup sugar parchment paper
Mousse:
2 egg yolk
1 egg
1 1/2 ounces sugar
2 fl. ounces Heaven and Earth "Four Fruit Sauce"
7 1/2 fl. ounces heavy cream
5 ounces Hawaiian Vintage Chocolate
Directions:
For the Meringue:
Sift cocoa and powdered sugar together. Beat egg whites until stiff then fold in cocoa and sugar. Draw three circles with bottom of cake pan onto parchment paper, spray with Pam. Place meringue mixture into pastry bag with 1/2 inch round tip. Pipe meringue starting from the center of each cake circle and snail the mixture to the out lined form. Repeat the process on the other two circles. With the remaining meringue, pipe mixture into straight lines until all meringue is used up. Bake in preheated 250° oven for 1 hour and 15 minutes. Cool for 5 minutes then remove from paper. Place meringues on cooling rack to cool completely.
For the Mousse:
Whisk egg yolks with the egg in a mixer at medium speed. Cook the sugar with Heaven and Earth Four Fruit Sauce to a temperature of 260°. Pour the sugar over the eggs. Mix at low speed until cool. Melt the chocolate. Whip the cream. Add a bit of the cream to the melted chocolate. Incorporate the Four Fruit mixture and finish by mixing all ingredients together. Refrigerate mixture until set.
To Assemble the Cake:
Spread a layer of mousse over a meringue layer, add another layer of meringue, mousse, then final meringue layer. Cover entire cake with a layer of mousse. Break straight meringue into 2-inch pieces, then press into cake, covering completely. Dust with cocoa:
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CHOCOLATE PANCAKES-(Brownies in a skillet)
Ingredients:(40 pieces)
3/4 cup margarine
3/4 cup cocoa
2 cups flour
1 1/2 cups sugar
4 eggs
2 tsp vanilla
1/2 tsp salt
1/2 cup butter cream frosting
Directions:
Melt the margarine and mix with the cocoa.
In a small bowl, mix flour and salt. In a large mixing bowl, beat eggs. Then add sugar, vanilla, and beat well.
Add flour and margarine mixture to this and
blend thoroughly.
Heat skillet to medium low. Drop small clumps
(1 Tbsp) and cook like pancakes: about 1 1/2
minutes on one side, 1/2 minute on the other,
then turn over again and remove after a few
seconds.
Freeze. When relatively hard, coat one side with buttercream frosting.
NOTES
One side of the pancakes may burn. It doesn't particularly affect the taste, and if you frost this side, no one will even know.
It's not necessary to cook the pancakes completely; if the middle looks somewhat gooey, don't fret: it will soon harden.
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CHOCOLATE CHIP CHEESECAKE
Ingredients: (Makes 1 cheesecake)
24 oz cream cheese, broken into pieces
4 eggs, separated
2 Tbsp vanilla extract (do not use artificial
vanilla)
1 cup sour cream
1/4 cup brown sugar, or to taste
1 lb chocolate chips
1 lb graham cracker crumbs
1/2 cup butter, melted.
Directions:
Preheat the oven to 325 deg. F.
Prepare the batter: place the egg yolks in a food processor for 5 seconds, then add the cream cheese and beat until smooth. Add the brown sugar and vanilla and process for several minutes, or until the batter is very smooth. Add the sour cream, then beat the eggwhites and fold into the cheese mixture. Set aside.
Prepare the crust: soften butter and combine with graham cracker crumbs. Mix until fully blended, e.g. they will form a ball when squeezed in your hand or by a spoon. Pat the crust into the sides and bottom of a springform pan about 9 inches in diameter.
Spread a generous layer of chips on the bottom of the pan, and then pour the batter into the pan. Add another generous layer of chips to the top of the cake.
Place the filled pan into the preheated oven. Baking time will vary from about 30 minutes to 2 hours. Cooking time depends on whether you want a soft, gooey "New York" style cheesecake (shorter) to a fluffy "souffle"-like cheesecake (longer). The longer you cook it, the fluffier it gets.
When the cake starts to rise like a souffle, start checking to see if it is done. It will just about double in volume, and should not flow over the sides of the pan. If the cake shimmers like Jello when shaken, it is done. Alternatively, if a knife inserted comes out clean, the cake is overcooked: the knife should be very lightly coated with batter.
NOTES
I prefers to use Nestle Mini-Morsel chocolate chips.
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CENTENNIAL CHOCOLATE BAKED ALASKA
Ingredients:
1 package (about 8 oz.) yellow cake mix (1-layer size)
1/4 cup sugar
1/3 cup plus 1/4 cup water, divided
1 bar (1 oz.) HERSHEY'S Unsweetened Baking Chocolate, melted
1 egg
3 tablespoons vegetable oil
4 cups (1 qt.) strawberry ice cream, or favorite flavor
MERINGUE (recipe follows)
Instructions:
Heat oven to 350°F. Grease and flour 8-inch round pan.
In medium bowl, stir together cake mix and sugar; add 1/3 cup water, melted chocolate and egg, beating until blended. Add oil and remaining 1/4 cup water; beat until smooth and well blended. Pour batter into prepared pan.
Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Cover; freeze until firm.
Meanwhile, line 2-1/2 quart dome-shaped bowl with foil. Soften ice cream and pack evenly into prepared bowl. Cover; freeze until firm. Prepare
MERINGUE.
Heat oven to 450°F. Cover wooden board or cookie sheet with foil. Center frozen cake layer on foil; invert and unmold ice cream onto top. Peel off foil from ice cream. Spread meringue evenly over entire surface, covering holes and sealing edges down to foil.
Bake 3 to 5 minutes or just until lightly browned. Remove from oven; serve immediately. Or, cover with cake saver lid (not foil or plastic wrap) and immediately return to freezer; serve frozen. 10 to 12 servings.
MERINGUE:
In large bowl, stir together 1/2 cup cold water, 1 tablespoon meringue powder and 1/4 cup sugar. Beat 5 minutes until blended; gradually add additional 1/4 cup sugar, beating until meringue is stiff and dry. Use immediately.
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LUSCIOUS ALMOND MOCHA
Ingredients:
1/2 cup HERSHEY'S Dutch Processed Cocoa
1/2 cup instant coffee granules
1 cup sugar
1 cup hot water
6 cups milk
1 tablespoon vanilla extract
1/4 to 1/2 teaspoon almond extract
Whipped topping (optional)
Additional cocoa
Instructions:
Whisk together cocoa, coffee granules, sugar and hot water in large saucepan until smooth. Bring to a boil over medium heat, whisking constantly. Boil 2 minutes, whisking constantly.
Add milk; cook to serving temperature. Do Not Boil. Stir in extracts. Serve in cups or mugs. Garnish with whipped cream; sift additional cocoa over top. 8 cups.
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NO-BAKE COCOA HAYSTACKS
Ingredients:
1-1/2 cups sugar
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1 teaspoon vanilla extract
3-1/2 cups quick-cooking rolled oats
1 cup MOUNDS Sweetened Coconut Flakes
1/2 cup chopped nuts
Instructions:
Place length of wax paper on flat surface. Combine sugar, butter, milk and cocoa in medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to full boil; remove from heat.
Stir in vanilla, oats, coconut and nuts. Immediately drop by rounded teaspoons onto wax paper. Cool completely. Store in cool, dry place. About 4 dozen cookies.
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