This action might not be possible to undo. Are you sure you want to continue?
“…a food or flavoring, typically a smooth sweet brown solid, made from roasted and ground cacao seeds usually sweetened and mixed with cocoa butter and dried milk. Chocolate is made into bars or candy, or used to flavor other foods, especially cakes, desserts, sauces, and
Recipes with Photos from Dad with Love Christmas 2008
Dedicated with love to Lily, Abigail and Houston All the joy and good times. Merry Christmas 2008
Table of Contents
Almost Fat-Free Chocolate Cupcakes Banana Chocolate Muffins Chocolate Tofu Ice Cream Chocolate Coconut Frosting Ultimate Mousse Cake Super Chocolate Chocolate Bread Chocolate Angel Pie Chocolate Bavarian Cream Pie Apricot White Chocolate Scones Chocolate Butterscotch Fondue Double Chocolate Fondue Chocolate Cheesecake Pie Alabama Chocolate Pecan Jumbo Christmas Fudge Pie Chocolate Obsession Peanut Butter Cups Chocolate Chip M&M Chewy Bars Chocolate Balls with Caramelized Almonds White Chocolate Fondue Texas Pecan Chocolate Pie Chocolate Macaroon Squares Peppermint Chocolate Squares Butterscotch Chocolate Chunk Cookies Basic Chocolate Cookies Chocolate Drop Candy Banana Oatmeal Chocolate Cookies Blonde Chocolate Chip Brownies American Brownies Chocolate Éclairs Dark Chocolate Torte with Raspberry Coulis I'll Be Dipped Bars Chocolate Coconut Bon-Bons Bisquick Chocolate Waffles Chocolate Turtles Chocolate Raspberry Cheesecake Chocolate filled Thumbprint cookies Chocodiles Chocolate Brownie Drop Cookies Chocolate Double Chocolate Cheesecake Candy Bark Chocolate Banana Smoothie Chex and Chocolate Party Mix Chocolate Pistachio Biscotti Almond Joy Cookies Chocolate Oreo Dessert Rocky Road Treats Chocolate Popcorn Bars Best Brownies Chocolate and Pecan Surprises Chocolate Fudge Cupcakes Snoopy Snacks Dave’s Schweeet Chocolate Cake Chocolate-Chip Mint Ice Cream Chocolate Chocolate Chocolate Caramel Pecan Cheesecake Chocolate Turtle Cheesecake Chocolate Pizza Chocolate Chip Shortbread Chocolate Chip Cookie Dough Ice Cream Best Oatmeal Chocolate Chip Cookies
Almost Fat-Free Chocolate Cupcakes
1 1/3 c All-purpose flour 1/2 c Unsweetened cocoa powder 1 1/2 ts Baking powder 1 1/2 ts Baking soda 2 ts Salt 3/4 c Packed dark brown sugar 1/4 c Cinnamon applesauce 1 Egg 1 Egg white 1 tb Oil 1 ts Vanilla extract 2/3 c Skim milk Powdered sugar, optional
Preheat oven to 350F. Line 12 muffin cups with paper liners. Combine flour, cocoa, baking powder, soda and salt. Beat the next six ingredients until combined, about 1 minute. Stir in flour mixture alternately with milk until just combined. Pour batter into muffin cups. Bake 2225 minutes or until toothpick comes out clean. Remove cupcakes from pan; cool on wire rack 30 minutes. Sprinkle with sugar, if desired. .
Banana Chocolate Muffins
1 c Flour, White 1/2 c Whole-Wheat Flour 1 ts Baking Powder 3/4 ts Baking Soda 1 Egg 1/2 c Milk 50 g Butter 3 tb Corn Syrup, Light 1 Banana -- mashed 3 tb Chocolate Chips Sift dry ingredients together. Melt butter and golden syrup together. Let cool. Beat egg into milk, and stir into the butter-golden syrup mixture. Make a well in the dry ingredients, stir in liquid mixture, add banana and chocolate. The mixture should be rather lumpy, not stirred till it was smooth (or else the Muffins Will Crack apparently. ) 2/3 fill muffin pans and bake at 180 C/350 F for 15 minutes. Yield : 12
Chocolate Tofu Ice Cream
1 3/4 c Rice milk or soy milk 1 tb Agar flakes 6 oz Soft tofu 1/2 c Sugar 2 tb Cocoa powder; preferably Dutch 2 oz Semi-sweet chocolate; finely chopped 1 ts Vanilla extract In a blender, combine 1/3 cup of the rice or soy milk with the agar flakes. Let agar soak for 20 minutes. Blend for 2 minutes on medium speed. Add remaining rice or soy milk, rinsing down the sides of the blender, and blend on high for another minute. Add tofu and sugar. Blend until smooth. Add cocoa and blend on medium until cocoa is completely incorporated. Pour mixture into a medium saucepan and cook over medium heat, stirring continuously, until boiling. Remove from heat, add chocolate, and whisk until chocolate has completely melted. Stir in vanilla. Transfer mixture to a mixing bowl and chill until cool, about 2 hours. Pour chilled mixture into an ice cream freezer and freeze according to manufacturer's instructions.
Chocolate Coconut Frosting
1/3 c Sugar 1 tb Cornstarch 3/4 c Evaporated milk 3 Hershey's Bars, 1.55 oz. ea (Milk Chocolate) broken into pieces 1 tb Butter or margarine 1 c Mounds Sweetened Coconut Flakes 1/2 c Chopped nuts In small saucepan, stir together sugar and cornstarch; stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Add chocolate bar pieces and butter; stir until chocolate is melted and mixture is smooth. Stir in coconut and nuts. Immediately spread on cake. About 2 cups frosting.
Ultimate Mousse Cake
From Nancy Hainfield, Shelly Kaurin Day 1, Cake 3 bags chocolate chips (12 oz semi sweet) 5 eggs separated, wash – used raw 1/3 c Triple Sec Liqueur or other favorite liqueur 2 tsp instant coffee power 2 c heavy cream, whipped Large spingform pan sprayed with Pam or other cooking spray 1. With electric beater whip egg yolks a little 2. Dissolve coffee powder in egg yolks 3. Whip heavy cream, set aside (touch up w beater before use if needed) 4. Whip egg yolks until soft peaks form, set aside (touch up w beater before use if needed) 5. Melt chocolate chips in double boiler or microwave 6. Stir egg yolks/ coffee into melted chocolate – this will harden up the chocolate somewhat 7. Fold whipped cream into mixture, if too lumpy or chocolate is too firm at this point use electric mixer 8. Fold egg whites into mixture, again electric beater if necessary. 9. Stir in Triple Sec Pour into greased springfrom pan, cover with plastic wrap, chill overnight. Go to next page……...
Ultimate Mousse Cake, Continued
Day 2, Glaze ¾ bag chocolate chips (12 oz semi sweet) ½ stick butter 3 T milk 3 T triple Sec 1 tsp coffee powder Remove ring of springform pan, place on rack or large tray for the glazing procedure Nancy say “Do not overwork glaze”
1. 2. 3. 4. 5. 6. 7. 8.
Dissolve coffee powder into milk Melt Chocolate and butter together Stir milk /coffee into the chocolate /butter Stir in triple Sec Cool to spreading consistency Pour over cake, spread smoothly Chill in fridge, the glaze will become harder After chilled cover with saran wrap
Super Chocolate Chocolate Bread
1 c Tepid water, PLUS 1 Tablespoon 2 3/4 c Bread flour 2 tb Hot cocoa mix 1 1/2 tb Sugar 1 1/2 ts Salt 1 ts Cinnamon 2 tb Butter, or margarine 2 ts Active dry yeast 1 1/4 c Chocolate chips, added at the *beep Put all ingredients in your bread maker in the order given by the manufacturer.... Use SWEET CYCLE.
Chocolate Angel Pie
2 Egg whites 1/8 ts Salt 1/8 ts Cream of tartar 1/2 c Sifted granular sugar 1/2 c Pecans 1/2 ts Vanilla 1 pk German's chocolate 3 tb Water 1 ts Vanilla 1 c Whipping cream Beat egg whites, salt, and cream of tartar until soft peaks are formed. Add sugar gradually and continue beating until mixture is stiff. Fold in nuts and 1/2 tsp. vanilla. Turn into lightly greased 8" pie pan and make nest-like shell, building up 1/2" above edge of pan. Bake at 300 for 50-55 minutes. Place chocolate and water in saucepan over low heat. Stir until chocolate is melted. Cool until thickened. Add 1 tsp. vanilla. Whip cream. Fold chocolate mixture into cream. Spoon into cooled shell. Chill 2 hours.
Chocolate Bavarian Cream Pie
1 1/2 c Chocolate Wafer Cookies; crushed 1/2 c Butter; melted 1 tb Gelatin 1/4 c Cold Water 3 Egg Yolks; slightly beaten 1/2 c Sugar 1/4 ts Salt 1 c Milk; scalded 3 Egg Whites; stiffly beaten 1 c Whipping Cream; whipped Mix crushed wafers and butter together and pat into a buttered 8 x 11-inch cake pan. Chill. Soften gelatin in cold water and set aside. In top of double boiler combine eg yolks, sugar, salt, and milk. Add custard to gelatin mixture and cool. Fold stiffly beaten egg whites, whipped cream, and vanilla into gelatin-custard mixture. Pour into crust. May be garnished with additional cookie crumbs. Chill for several hours before serving.
Apricot White Chocolate Scones
1 1/8 c Flour 1/3 ts Baking Powder 1/4 ts Salt 2 2/3 tb Sugar 3/4 oz Butter 1/2 c Cream 1/2 Whole Eggs 3/4 ts Vanilla 2 3/8 oz White Chocolate Chips 1/2 cn Dried Apricot halves; chopped 1/2 c Pecans; dry-roasted, chopped Sift the dry ingredients together. In a large mixing bowl, cut the butter into the flour. In a small mixing bowl mix the cream, eggs, and the vanilla together, pour into the flour and mix until it is incorporated. Stir in the Chocolate, Pecans and the apricots, and mix to combine. Roll out the dough to about 1/2" thick, and cut with a cutter or make triangles. Bake In the oven for 25-30 minutes at 375f.
Chocolate Butterscotch Fondue
14 oz Sweetened condensed milk 6 oz Butterscotch pieces 4 Squares unsweetened chocolate 7 oz Marshmallow fluff 1/2 c Milk 1 ts Vanilla 1/2 c Coconut; optional Mix all ingredients and stir over low heat until chocolate and butterscotch melts. Add milk if it becomes too thick. Serve with fresh fruit. Strawberries, apple, pineapple, bananas, cherries. Note: Pound cake and angel food cake cut in cubes are also good.
Double Chocolate Fondue
8 oz Chocolate, semi-sweet 8 oz Milk Chocolate 1/2 c Milk 14 oz Sweetened cond milk 1/4 c Sugar
Combine all ingredients in a medium sized, 2 quart oven-proof bowl or serving dish. Heat at FULL POWER, uncovered in microwave oven 4-5 minutes or until melted. Stir occasionally. Let stand 5 minutes. Then serve surrounded by bowls of food with toothpicks for dipping. If sauce sets, reheat in microwave oven for 1 minute. You may need to add a bit more milk for proper consistency. Microwave time: 4-5 minutes. Conventional range time: 15-40 minutes.
Chocolate Cheesecake Pie
1 Pie crust shell 1 pk Cream cheese, softened 6 oz. 2/3 c Powdered sugar 3/4 ts Vanilla extract 3/4 c Semi-sweet chocolate chips, melted 4 oz. 1 1/2 c Whipped topping, thawed 1/2 c Pecan halves Caramel ice cream topping Bake crust according to the package directions for empty baked pie crusts; let cool. In a medium bowl, beat together cream cheese, powdered sugar and vanilla. Stir in melted chocolate chips, mixing well. Fold in whipped topping. Spoon cream cheese mixture into baked pie crust; arrange pecan halves on top. Chill for 1 to 2 hours. Drizzle caramel topping over each servings, makes 6 servings.
Alabama Chocolate Pecan Jumbo Christmas Fudge Pie
1 1/4 c Chocolate wafer crumbs 1/3 c Butter; melted 1/2 c Butter; softened 3/4 c Sugar, brown 3 Egg 12 oz Semisweet chocolate morsels; 2 ts Coffee, instant 1 ts Vanilla extract 1/2 c Flour 1 c Pecans; coarsely chopped Whipped cream, sweetened Chocolate syrup Maraschino cherries with ste Mint sprigs Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly press on bottom and sides of a 9-inch tart pan or pie plate. Bake at 350F for 6 to 8 minutes. Cream 1/2 cup softened butter; gradually add brown sugar with the electric mixer at medium speed until blended. Add the eggs, one at a time, beating after each addition. Stir in the melted chocolate, instant coffee granules, vanilla extract, flour and chopped pecans. Pour into the prepared crust. Bake at 375F for 25 minutes. Remove from oven and cool completely on a rack. Before serving, pipe sweetened whipped cream on each piece and drizzle with chocolate syrup. Garnish with cherries and/or mint if desired.
1 3/4 cups light brown sugar -- divided 1 cup flour 1/4 cup plus 3 tbs. cocoa powder 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 2 tablespoons butter -- melted 1/2 teaspoon vanilla extract 1 3/4 cups hot water 1/4 cup blanched sliced almonds -- (optional) Stir together 1 cup of brown sugar, flour, 3 tbs. cocoa powder, baking powder and salt. Whisk in the milk, melted butter and vanilla. Spread over bottom of a 3 1/2 quart cooker. Mix remaining 3/4 cup brown sugar, 1/4 cup cocoa powder and 1/12 cups hot water and almonds. Sprinkle evenly over top of the batter but so not stir. Cover and cook until a toothpick inserted in center, comes out clean. About 2 hr. on HIGH NOTE: Do not cook on low for a longer period of time. It doesn't work. Spoon the warm pudding into individual bowls serve with scoops of vanilla ice cream on top.
Peanut Butter Cups
12 mini cupcake liners 3/4 cup semisweet chocolate chips 1/2 cup creamy natural peanut butter + 2 generous T to add to the melted chocolate 1/4 cup powdered sugar 1/2 t pure vanilla extract pinch fine sea salt [if your PB is already salted, it's optional to add more] melt the chips in your microwave, keeping a close eye on them and stirring often to make sure they don’t burn. it should take between 1-2 minutes. add the 2 generous T and stir to incorporate. give it about 5 minutes to cool down a bit, it’s easier to spread around when not lava-hot. place a heaping teaspoon of melted chocolate in each mini cupcake liner and spread it all over the place with the back of a spoon. repeat with all 12 liners. Place the chocolate-covered liners onto a plate, into your fridge, to let it all harden. meanwhile, stir together peanut butter, vanilla, salt, and sugar. if your peanut butter is anything like mine, it should form a sort of paste that you can start kneading to make sure all gets incorporated really well. the chocolate should be hard by now, so divide peanut butter paste into all 12 liners, pressing down gently to make sure the paste goes everywhere. top with heaping teaspoon of chocolate [melt it again if needed], spreading carefully so that none of the PB paste can be seen. chill in fridge for at least one hour, until
Chocolate Chip M&M Chewy Bars
1 1/4 c Butter 2 Eggs 2 c Sugar 2 ts Vanilla 2 c Flour 1 ts Baking soda 1 c Chocolate chps 1 c M&m's 1/4 c Cocoa 1/2 ts Salt Cream butter, eggs, sugar and vanilla well. Add remaining ingredients. Spread 1/2 mixture in pan. Top with M&M's and then remaining dough. Bake at 375F for 25-30 minutes.
Chocolate Balls with Caramelized Almonds
Flavorless oil for the baking sheet 1 1/4 cups (9 ounces) granulated sugar 1/4 cup (2 ounces) water 1 2/3 cups (9 Ounces) whole blanched almonds, at room temperature 8 ounces bittersweet chocolate, finely chopped Lightly oil a baking sheet with a flavorless oil. Mix the sugar and water in a medium heavy-bottomed saucepan. Use an unlined copper sugar-pot if you have one. Cook the syrup over medium heat, stirring once or twice, until the sugar dissolves. Put a candy thermometer in the pan. Wash any sugar crystals from the sides of the pan with a brush dipped in cold water. Continue to cook, without stirring, until the thermometer reaches 248 F. Remove the thermometer, and turn off the heat. Add the almonds. Stir until the sugar syrup clumps and turns opaque. Over low heat, continue stirring until the sugar remelts and coats the nuts with a caramel-colored syrup. This will take about 20 minutes. If the nuts start to smoke, remove the pan from the heat for a minute, turn down the heat, and continue to cook. When the sugar has melted again, carefully pour the almonds in the syrup onto the oiled baking sheet. Be careful -- the almonds will be very hot. When the candy is cool, break it apart. Store it in an airtight container (not in the refrigerator) until you are ready to make the chocolate balls. Melt the chocolate in a bowl over simmering water
Use a food processor to grind the candy into a powder. Mix the candy powder and the warm chocolate together. Drop the mixture by teaspoonfuls onto a baking sheet covered with plastic wrap. Refrigerate the candies until firm, but bring to room temperature before serving.
White Chocolate Fondue
12 oz White chocolate 1 oz Kirsche's cherry brandy 8 oz Heavy whipping cream Combine chocolate and cream in a double boiler. Stir until the chocolate melts completely. The mixture should be creamy; do not overcook. Mix thoroughly. Put mixture in a fondue pot and keep a low flame on to keep it warm. Serve with any type of fruit or firm cake. Strawberries, apples, and bananas are especially good with it.
Texas Pecan Chocolate Pie
Yield: 1 Pie - 8 servings The pecan pie of Texas and the luscious chocolate of Mexico make excellent partners in this rich dessert. crust 1 cup all purpose flour 6 tablespoons (3/4 stick) unsalted butter, chilled, cut into 1/2-inch pieces 1 tablespoon sugar 1/2 teaspoon salt 2 tablespoons (or more) ice water filling 4 ounces bittersweet or semisweet chocolate, chopped 2 tablespoons (1/4 stick) unsalted butter 1/2 cup (packed) dark brown sugar 3 large eggs 1/4 teaspoon salt 3/4 cup light corn syrup 1 1/2 cups pecan pieces, lightly toasted For crust: Combine first 4 ingredients in food processor (KitchenAid recommended). Using on/off turns, process until mixture resembles coarse crumbs. Drizzle 2 tablespoons ice water over mixture. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.) Preheat oven to 325°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside. For filling: Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool slightly. Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 minutes. Cool pie completely on rack. 25
Chocolate Macaroon Squares
1/3 c Butter; or margarine; cut up 3/4 c Sugar 1 1/4 c Flour 4 Egg whites 1 1/2 ts Vanilla 3 c Coconut; shredded sweetened 1 1/2 c Chocolate chips; semi-sweet In a food processor or with your fingers, whirl or rub butter, 1/4 cup sugar, and 1 cup flour until dough begins to hold together. Presss evenly over bottom of a 9-inch square pan. Bake crust in a 350~ oven until golden, 10-15 minutes. In a large bowl, beat egg whites until frothy. Add vanilla and remaining 1/2 cup sugar and 1/4 cup flour; mix until smooth. Stir in coconut. Sprinkle chocolate in an even layer over pastry. Spoon coconut mixture evenly over chocolate; use a spatula to cover chocolate completely. Continue baking until macaroon topping is golden and slightly wet- looking, about 25 minutes. Cool in pan on rack. Using a very sharp knife, cut into 1-1/2 inch squares.
Peppermint Chocolate Squares
First layer 2 oz Unsweetened chocolate 2 Eggs 1 c Sugar 1/2 c Flour 1 c Pecans 1/2 c Margerine Second layer: 2 c Conf sugar 3 tb Margarine 2 tb Whipping cream 3/4 ts Mint & peppermint extract 4 dr Green food coloring Third layer: 1 1/2 c Milk chocolate chips 3 tb Vegetable oil Melt chocolate and margarine in glass mixing bowl on high for 2 minutes. Stir in remaining first layer ingredients. Pour into 8 in. square glass baking dish. Microwave 5 to 6 minutes on high, giving dish a 1/4 turn halfway through cooking. In separate bowl, mix together second layer ingredients. Spread over first layer. Refrigerate to harden. Combine third layer ingredients in glass bowl for about 3 minutes at 50% power. Pour over second layer. Refrigerate and cut into squares. 27
Butterscotch Chocolate Chunk Cookies
1 c Unsalted butter - room temp 1 c Light brown sugar 1/2 c Dark brown sugar 3/4 ts Vanilla (optional) 1 Egg 1/8 ts Salt 1 1/2 c Unbleached all purpose flour 2 c Semisweet chocolate cut into coarse chunks Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. Cream the butter with both sugars until very well blended. Mix in the vanilla and egg, then fold in the salt, flour and chocolate chunks. Form into small (walnut sized) or large (golf ball sized) balls as desired. Place on the baking sheets and press down slightly. Bake until done about 10 to 12 minutes. Cool on racks. Makes 2 dozen large cookies or 4 dozen small cookies.
Basic Chocolate Cookies
2 1/2 c Flour 2 ts Baking powder 1/2 c Butter 1 1/2 c Sugar 1 Egg, well beaten 1/4 ts Salt 2 oz Unsweetened chocolate,meltedButterscotch Chocolate Chunk Cookies 1 c Unsalted butter - room temp 1 c Light brown sugar 1/2 c Dark brown sugar 3/4 ts Vanilla (optional) 1 Egg 1/8 ts Salt 1 1/2 c Unbleached all purpose flour 2 c Semisweet chocolate cut into coarse chunks Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. Cream the butter with both sugars until very well blended. Mix in the vanilla and egg, then fold in the salt, flour and chocolate chunks. Form into small (walnut sized) or large (golf ball sized) balls as desired.
Chocolate Drop Candy
6 oz Chocolate chips 1 c M&ms 1 c Peanut butter chips 1 c Marshmallows 1 c Roasted peanuts 1 c Raisins Place chocolate chips in a 2 qt. mixing bowl. Microwave 2-3 minutes on high (100%). Stir until smooth. Choose any of the other ingredients to measure 4 cups. Stir into the chocolate chip mixture. Drop by spoonsful onto waxed paper. Cool. Yields 2 1/2 dozen pieces of candy.
Banana Oatmeal Chocolate Cookies
3/4 c Margarine 1 Egg 1 c Bananas -- mashed 1 c White sugar 1 1/2 c Flour 1/2 ts Baking soda 1 ts Salt 1/4 ts Nutmeg 1 ts Cinnamon 1 3/4 c Quick oats 1 pk Chocolate chips 1/2 c Nuts Mix all the ingredients together. Then drop by teaspoon on an ungreased cookie sheet. Bake 10 to 15 minutes at 400 degrees.
Blonde Chocolate Chip
1/3 c Butter or margarine, soften 1 c Firmly packed brown sugar 1 Egg 1 ts Vanilla extract 1 c All-purpose flour 1/4 ts Baking soda 1/4 ts Salt 1/2 c Semisweet chocolate morsels 1/2 c Chopped pecans Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add egg and vanilla; beat well. Combine flour, soda, and salt; add to creamed mixture, and mix well. Stir in chocolate morsels and pecans. Spread mixture into a greased 8-inch square pan. Bake at 350 degrees for 25 to 30 minutes. Cool and cut into squares.
4 oz Unsweetened baking chocolate 2/3 c Butter 1 c Flour 1/4 ts Salt 4 Eggs 1 1/2 c Sugar 1 ts Vanilla 1 c Chocolate chips 1 c Walnuts; chopped Preheat oven 350 degrees. Prepare 13x9 pan. Melt together chocolate and butter, cool slightly. Beat together eggs and sugar until thick , about 5 minutes. Stir in chocolate, then flour and salt. Fold in chips and nuts. Pour into pan and bake 20-25 minutes. Do not over bake. Cool and cut.
Serves 12 1 cup water 1/2 cup margarine or butter 1 cup all-purpose flour 4 eggs Filling: 1/3 cup sugar 2 Tbs. cornstarch 1/8 tsp. salt 2 cups milk 2 egg yolks, slightly beaten 2 Tbs. margarine or butter, softened 2 tsp. vanilla Chocolate Frosting: 1 ounce unsweetened chocolate 1 tsp. margarine or butter 1 cup powdered sugar 1-2 Tbs. hot water Preheat oven to 400F. Heat water and margarine to rolling boil in 2-1/2quart saucepan. Stir in flour; reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs; continue beating until smooth. Drop dough by scant 1/4 cupfuls onto un-greased cookie sheet. Shape fingers 4-1/2" long and 1-1/2" wide with spatula. Bake 35-40 minutes. Cool. Cut off the tops and fill with cream filling. Replace the tops and frost with chocolate frosting.
Chocolate Éclairs, Continued.
To make filling: Mix sugar, cornstarch, and salt in a 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Strain mixture to remove any lumps. Stir in margarine and vanilla; cool. To make frosting: Heat chocolate and margarine in 1-quart saucepan over low heat until melted; remove from heat. Stir in powdered sugar and hot water. Beat until smooth and is spreading consistency.
Dark Chocolate Torte with Raspberry Coulis
3 cups bittersweet chocolate, cut into chunks and divided according to recipe 1 cup (2 sticks) butter, divided 1/3 cup unsweetened cocoa powder 1 tablespoon instant espresso powder 5 large eggs 1 cup sugar Spiked raspberry colic: recipe follows Fresh raspberries 1. Preheat oven to 350 degrees. Butter 9 inch springform pan. Line bottom with parchment paper. Stir 2 cups chocolate chips and 3/4 cup butter into medium saucepan over low heat until smooth. Whisk in cocoa and espresso. Cool 10 minutes. 2. Using an electric mixer, beat eggs and sugar in a large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture. Pour batter into prepared pan. 3. Bake torte until dry and cracked on top and tester inserted into center comes out with some moist batter attached, about 42 minutes. Cool pan on rack 1 hour (center will fall). Using spatula, press raised edges so top is level. Cut around pan sides, and remove sides. Place plat on top of torte and invert onto plate. Remove pan bottom and peel off paper. Cool torte completely. 4. Stir remaining 1 cup chocolate and 1/4 cup butter in small saucepan over low heat until smooth. Whisk in 4 tablespoons raspberry coulis. Cool glaze 15 minutes. Pour glaze into center of torte and smooth top with spatula, allowing some of glaze to drip down sides. Refrigerate uncovered until glaze is set, about 1 hour. (Can be made up to 3 days ahead). 5. Spoon coulis into center of serving plates. Place a wedge of torte on top of coulis. Garnish with raspberries.
1 1 pound bag frozen unsweetened raspberries, thawed 1 cup semidry white wine 4 tablespoons sugar, divided 4 whole cloves 2 Turkish bay leaves 1/4 teaspoon ground allspice 2 tablespoons brandy 1. Place berries, wine, and 4 tablespoons sugar in blender and puree. Pour into medium saucepan. Add cloves, bay leaves, and allspice. Bring to simmer, stirring occasionally. Reduce heat and simmer until desired thickness, 10-15 minutes. 2. Strain into medium bowl. Discard solids in strainer. Whisk in brandy. (Can be made up to 5 days ahead. Rewhisk before using.) Makes about 2 cups.
I'll Be Dipped Bars
2 Sticks Butter 1/2 c Cocoa 4 Eggs 2 c Sugar 1 1/2 c Flour 1/4 ts Salt 1 ts Vanilla 1 c Chopped pecans 1 c Chocolate chips Melt butter and cocoa together. In separate bowl, beat eggs and sugar. Add flour and salt to egg mixture. Combine butter and cocoa and stir until blended. fold in nuts and vanilla. Sprinkle chocolate chips evenly over top. Bake 350* for 25 minutes in a 9x13 pan.
Chocolate Coconut Bon-Bons
2 Boxes (1-lb) confectioner's sugar 1 cn (13.5-oz) condensed milk 1 Stick butter 1 pn Salt 1 cn (3-oz) coconut 1 c Nuts; chopped fine 2 pk (6-oz) chocolate chips 1 Block paraffin Mix well the sugar, milk, butter and salt. Add coconut and nuts. Roll into small balls. Melt chocolate chips and paraffin in double boiler. Dip balls into chocolate and allow to cool on waxed paper.
Bisquick Chocolate Waffles
1 1/2 c Bisquick baking mix 1 c Sugar 1/3 c Cocoa 3/4 c Water 2 tb Vegetable oil 2 Eggs Beat all ingredients with wire whisk or hand beater until almost smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Bake until steaming stops. Remove waffles carefully. Serve vanilla ice cream, sliced peaches and raspberries or sliced strawberries, sweetened whipped cream and chocolateflavored syrup over waffles if desired. Makes 6 servings.
1 lb Caramels 2 tb Water 1/2 lb Salted nuts (or pecans) 1 pk Chocolate chips Melt caramels in water in the top of a double boilier. arrange nuts in clusters on buttered cookie sheet; drop 1 ts caramel on each nut cluser. melt chocolate, spread over caramels.
Chocolate Raspberry Cheesecake
1 1/2 Cups (18) Cream filled Cookies, crushed 2 Tbs. Margarine, Melted 32 oz Cream Cheese, Softened 1 1/4 Cup Sugar 3 large Eggs 1 Cup Sour Cream 1 tsp. Vanilla 6 oz Semi-sweet Chocolate Chips, melted 1/3 Cup Raspberry Preserves, Strained 1/2 cup semi-sweet chocolate chips, melted Whipping Cream
Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. In a large bowl, combine 24 ounces of cream cheese and sugar, blending with an electric mixer. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Pour mixture over crust. Combine remaining cream cheese and melted chocolate, blending well with mixer. Add Red Raspberry preserves; mix well. Drop dollops of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F. for 1 hour and 25 minutes. Loosen cake from pan and cool before removing. Melt chocolate pieces. Dip a fork in the melted chocolate and go back and forth in a waving motion over cheesecake to make a line design. Chill. Garnish with whipping cream and fresh raspberries.
Chocolate filled Thumbprint cookies
Makes about 4 dozen 12-oz pkg. chocolate chips 3 cups flour 1 cup butter 1 cup brown sugar 3 tsp vanilla 1/4 cup milk 2 Tbs. shortening 1/4 cup light corn syrup 2 tsp vanilla 2 Tbs. water Pre-heat oven to 375. In a large bowl, blend butter, brown sugar, and vanilla. Stir in flour, milk. Shape in teaspoon size balls. Place on ungreased
1 1/4 c Brown sugar; firmly packed 1/2 c Butter 1/2 c Shortening 1/3 c Peanut butter; crunchy 1 ts Vanilla 1 Egg 2 1/4 c Flour; all purpose 1/2 ts Salt Topping: 1 c Chocolate chips; semisweet 1/2 c Peanut butter; crunchy 1 1/2 c Corn flakes, slightly crushe Preheat oven to 350 degrees F.In large bowl, combine all cookie ingredients except flour and salt; blend well. Stir in flour and salt; mix well. Press dough into ungreased square cake pan. Bake 15 to 20 minutes till lightly golden brown. Cool slightly. In medium saucepan, melt chocolate chips over low heat. Stir in 1/2 cup peanut butter and corn flakes. Spread over slightly cooled base. Cool slightly and cut into bars.
Chocolate Brownie Drop Cookies
6 oz Unsweetened chocolate 1/2 c Unsalted butter 1 3/4 c Sugar 4 lg Eggs 1 ts Vanilla 1 1/4 c Flour 3/4 c White and dark chocolate chips 1/4 c Toasted ground pecans; (optional) Preheat the oven to 350 degrees. Place the chocolate and butter in a large metal bowl set over a pan of simmering water. When the chocolate is just melted, remove from the heat. Add the sugar and mix well. Add the eggs and vanilla and mix well. Add the flour, chips and pecans, and mix well. Drop by large spoonfuls onto a wellgreased sheet pan. Bake 7 to 10 minutes, or just until the cookies are set. Let cool on the pan at least 5 minutes, then remove. Yield: 2 dozen large cookies
Chocolate Double Chocolate Cheesecake
Crust: 1 c Crushed chocolate wafers 3 tb Butter; melted Filling 1 1/2 lb Cream cheese; softened 3/4 c Sugar 3 Eggs 1 ts Vanilla 3 Sq white chocolate; melted 3 Sq semi-sweet choc.; melted 2 tb Raspberry or orange liquer; (optional) Glaze: 8 Sq semi-sweet chocolate 1/4 c Butter 2 ts Vegetable oil Crust: Combine crumbs and butter; press onto bottom of a 9-in. springform pan. Bake at 350 degrees F for 10 min. Filling: In a food processor blend cream cheese and sugar. Add eggs, one at a time, mixing well after each addition. Add vanilla. Remove 1/2 of the batter to another bowl. Stir melted white chocolate and liquer into this portion. To remaining batter, blend in melted dark chocolate. Pour dark batter into crumb lined pan; spread evenly. Bake at 425 degrees F for 10 min; reduce heat to 250 degrees F and bake for 30-35 min. longer or until centre of cake is just barely firm. Remove from oven and run knif around sides; let cool completely before removing sides. Glaze:: Melt chocolate with oil and butter over hot water stirring until smooth Place cake on rack over waxed paper. Pour glaze over entire cake. Bang rack several times to smooth. Draw lines along surface of glaze-spoon. 46
Saltine crackers 1 c Brown sugar 1 1/4 Sticks butter 1 Bag chocolate chips Heat sugar and butter to a boil. Place foil on the bottom of a baking sheet . Arrange crackers edge to edge on the baking sheet. Pour butter and sugar mixture over crackers. Bake 15 minutes @ 325º pour chocolate chips over hot crackers and spread the chocolate. Let cool. Break into pieces.
Chocolate Banana Smoothie
3 c Skim milk—or Silk (soy milk) 2 Bananas, large 1/2 t Vanilla extract 1/2 c Chocolate syrup In a blender or food processor, combine 11/2 c. milk, bananas vanilla and chocolate syrup. Blend until smooth. Add remaining milk and blend again. Serve immediately
COCO with a twist—design a world with cream
Chex and Chocolate Party Mix
9 c Your favorite chex brand cereals 2 c Shredded coconut optional 1 c Peanuts 1 c Packed light brown sugar 1/2 c (1 stick) butter 1/2 c Light corn syrup 1 ts Vanilla extract 1/2 ts Baking soda 12 oz Pkg (2 cup) semi-sweet chocolate morsels 1 1/2 c Raisins
Preheat oven to 250 degrees. Combine cereal, coconut and peanuts in large, small roasting pan. In small saucepan over medium heat, heat brown sugar, butter and corn syrup to boiling, stirring. Without stirring, boil 5 minutes. Stir in vanilla and baking soda. Pour over cereal mixture, stir until evenly coated. Bake 1 hour, stirring every 15 minutes. Cool, stirring frequently. Stir in morsels and raisins. Store in airtight container.
Chocolate Pistachio Biscotti
1/4 c Unsalted butter 3/4 c Granulated sugar 3 md Eggs 3/4 ts Orange juice 2 1/4 c Unbleached organic flour 3/4 c Cocoa 1 3/4 tb Baking powder 3/4 ts Baking soda 3/4 c Pistachio nuts; chopped (raw or toasted) 1/2 c Chocolate chips Preheat oven to 350 degrees. Cream butter and sugar on medium speed. Slow mixer and add eggs and orange juice. With the mixer still on slow add the dry ingredients, then the nuts and chocolate chips. Shape into 1 log 1 inch high and 4 to 5 inches wide. Bake for 30 minutes, until firm. Let cool and slice 1 12" thick Lay pieces on side and bake an additional 15 minutes, until crisp. Store
Almond Joy Cookies
2 Squares unsweetened chocolate 1 cn Sweetened, condensed milk 3 c Sweetened, flaked coconut 1 ts Vanilla extract pn Salt Almonds for garnish
Heat in a double boiler, 1 can sweetened condensed milk and 2 squares of unsweetened chocolate, until chocolate is melted. Stir until mixture is smooth. Pour over a bowl containing 3 cup of sweetened, flaked coconut. Add 1 tsp of vanilla extract and a pinch of salt. Mix well until coconut is completed coated. Drop on a cookie sheet which is line with parchment paper, by tspfuls. Press a whole almond into the top. Bake at 350 degrees F. for 10 to 12 minutes. Check at 8 minutes, as bottoms of cookies brown quickly. Remove from oven, cool, remove from pan.
Chocolate Oreo Dessert
1 lg Bag Oreo cookies 1/2 ga Peppermint ice cream; softened 1 lg Can Hersheys syrup 1 ct Cool Whip; (Whipped topping) Crush cookies fine and pour in bottom of 13" baking pan, reserving some for garnishing the top. Spread softened ice cream over the crushed cookies. On top of this spread the can of Hersheys syrup. Spread The Cool Whip over the Hersheys syrup. Sprinkle reserved cookie crumbs over the top. Freeze and keep frozen until ready to serve.
Rocky Road Treats
2 c Semi-sweet chocolate chips 3 tb Butter or margarine 3 c Cocoa krispies 1 c Pecans; chopped 2 c Miniature marshmallows
Melt chocolate chips with butter or margarine in top of double boiler or microwave. Stir in Cocoa Krispies and chopped pecans. Fold in marshmallows. Press into foil-lined 9x13" pan. Chill 1 hour. Remove pan and cut into 24-30 squares.
Chocolate Popcorn Bars
1 c Water 1/2 c Granulated sugar 1/3 c Corn syrup 3 Sq 5 c Popcorn -- popped Unsweetened chocolate
Combine water, sugar, corn syrup, and chocolate in a saucepan, and cook, stirring, until chocolate melts. Bring to a boil gently until candy reaches 254 on a candy thermometer. Pour candy over candy over warm popped corn in a big bowl. Stir with a spoon to coat all the corn. Butter your hands and working fast, shape the popcorn into candybar shapes (long, round or flat, as you wish). Wrap your candy bars in foil or plastic wrap.
1/2 cup butter or margarine, melted 1 cup granulated sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup Hershey’s® Cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped nuts (optional) Creamy Brownie Frosting Heat oven to 350 degrees F. Grease a 9-inch square baking pan. In bowl, stir together butter, sugar and vanilla extract. Add eggs; with spoon, beat well. In separate bowl, stir together flour, cocoa, baking powder and salt; gradually blend into egg mixture. Stir in nuts, if desired. Spread batter evenly in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool; frost with Creamy brownie Frosting. Cut into squares.
The tasty secret of the cacao (kah KOW) tree was discovered 2,000 years ago in the tropical rainforests of the Americas. The pods of this tree contain seeds that can be processed into chocolate. The story of how chocolate grew from a local Mesoamerican beverage into a global sweet encompasses many cultures and continents. The first people known to have made chocolate were the ancient cultures of Mexico and Central America. These people, including the Maya and Aztec, mixed ground cacao seeds with various seasonings to make a spicy, frothy drink. Later, the Spanish conquistadors brought the seeds back home to Spain, where new recipes were created. Eventually, and the drink’s popularity spread throughout Europe. Since then, new technologies and innovations have changed the texture and taste of chocolate, but it still remains one of the world’s favorite flavors.
Chocolate Bath Beads….??
Chocolate and Pecan Surprises
1 c Shortening; soft 2 c Brown sugar, firmly packed 2 Eggs 1 ts Vanilla 1 1/2 c Sifted all-purpose flour 1 ts Soda 1 ts Salt 3 c Quaker Oats, uncooked (quick or old-fashioned) Milk chocolate bars Pecan halves Beat shortening and sugar together until creamy. Blend in eggs and vanilla. Sift together flour, soda and salt. Add to creamed mixture; blend well. Stir in oats. Chill dough several hours or overnight. Shape to form 1-inch balls. Place on ungreased cookie sheets, about 2 inches apart. Bake in preheated moderate oven (375 F.) 10 to 12 minutes. Immediately place a small square of milk chocolate bar on each. Remove cookies from cooky sheets; press pecan half into chocolate.
Chocolate Fudge Cupcakes
Chocolate Fudge Cupcakes: 2 1/4 c All Purpose Flour 1 t Baking Soda 1 t Baking Powder 1 t Salt 1/2 c Unsalted Butter, softened 1 1/2 c Sugar 1 t Vanilla 2 Eggs 1 c Sour Milk (See Note *) 1/3 c Hot Tap Water 1/2 c Unsweetened Cocoa Powder Cocoa Butter Frosting: 1/2 c Butter, melted 1/2 c Unsweetened Cocoa Powder 2 t Vanilla 3 c Confectioners' Sugar 3 T Milk *Note: To make 1 cup of sour
milk, pour 2 tablespoons vinegar into 1 cup measure. Add milk to make 1 cup. Preheat oven to 350 degrees. Place cupcake liners into cupcake tins. Prepare Cupcakes: Sift flour, baking soda, baking powder and salt onto waxed paper. Beat together butter, sugar and vanilla in large bowl until light and fluffy. Add eggs; beat until well mixed. Mix in flour mixture alternately with sour milk, beginning and ending with flour. Stir together hot water and cocoa powder in small bowl until smooth. Stir into batter. Beat 2 minutes at medium speed, scraping down side of bowl as needed. Divide batter into prepared cups, using about 1/4 cup for each. Bake in preheated oven for about 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove cupcakes from tin and cool on wire racks, and let cool to room temperature. Prepare Cocoa Butter Frosting: Stir together the melted butter, cocoa and vanilla in a medium size bowl. Add sugar and milk; stir until smooth, adding additional milk if necessary. Spoon the frosting into pastry bag fitted with a large star tip. Top each cupcake with a swirl of frosting.
1 Cup chocolate chips 1/2 cup peanut butter 6 cup Rice Krispies Melt chocolate chips and peanut butter in med. Saucepan. Remove from heat and add cereal. Form cookie like balls with tablespoon place on greased cookie sheet. Refrigerate for 10 min.
Dave’s Schweet Chocolate Cake
1 plus Cup Sugar (to taste) 1 Cup Flour 1 tsp Baking Soda 3 TBSP Cocoa 1/2 tsp. Salt MIX SEPERATELY 7 Tbsp. Veg. Oil 1 Cup COLD Black Coffee 1 Tbsp. White Vinegar 1 tsp. Vanilla Add an egg if wanted. Prep Pan Mix Wet w/Dry. Pour, 8 min. at 350. Created by Dave, Northland Gardens Manager, summer of 2008.
Chocolate-Chip Mint Ice Cream
3 Eggs 3/4 c Sugar 1 pk Instant vanilla pudding mix (3-3/4oz) 1 cn Evaporated milk (13oz) 2 oz Semisweet chocolate 1/2 c Finely chopped butter mints 2 c Half and half In a large bowl, beat eggs until blended. Gradually beat in sugar until thick and lemon colored. Beat in vanilla pudding and evaporated milk until blended. Microwave chocolate until melted or melt over hot water. Stir constantly while slowly pouring hot melted chocolate into egg mixture. Add chopped mints and half and half. Cool to room temperature. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes 2 quarts.
1/2 c Milk or yogurt; (plain or vanilla) 1 tb Chocolate syrup 1/2 c Chocolate sorbet 1 tb Malted milk powder; (plain or chocolate) Put into blender container. Blend smooth. Pour into a tall or stemmed glass and serve with a straw and spoon.
Chocolate Caramel Pecan Cheesecake
1 1/4 c Graham cracker crumbs 14 oz Package caramels 1 c Chopped pecans, toasted 1/2 c Sugar 1 ts Vanilla extract Pecan halves 1/4 c Butter or margarine, melted 5 oz Can evaporated milk 2 8 oz packages cream cheese, 2 Eggs 3/4 c Semisweet chocolate morsels,
Combine graham cracker crumbs and butter, stirring well. Press mixture evenly onto bottom and 1 inch up sides of a 9-inch springform pan. Unwrap caramels; combine with milk and heat over low heat until caramels are melted, stirring often. Pour over graham cracker crust; sprinkle chopped pecans evenly over caramel layer and set aside. Beat cream cheese at high speed until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, mixing well after each one. Stir in vanilla and chocolate; beat until blended. Spoon over pecan layer. Bake at 350 degrees for 30 minutes. Remove from oven, and run knife around edge of pan to release sides. Let cool to room temperature on a wire rack; cover and chill at least 8 hours before serving. Top with pecan halves and serve.
Chocolate Turtle Cheesecake
2 c Vanilla Wafer Crumbs 14 oz Carmels ( 1 bag) 1 c Chopped Pecans, Toasted 1/2 c Sugar 2 Large Eggs 6 tb Margarine, Melted 5 oz (1 cn) Evaporated Milk 16 oz Cream Cheese, Softened 1 ts Vanilla 1/2 c Semi-sweet Chocolate Chips *Chocolate chips should be melted. Combine crumbs and margarine, press onto bottom and sides of 9inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired.
3 oz Refrigerated chocolate chip cookie dough 12 oz Semisweet chocolate chips 4 oz Walnuts 1 cn Coconut pecan frosting Preheat oven to 360 F. Grease pizza pan. Press cookie dough evenly around the pan. Bake 12-13 min. Remove the pan from oven, distribute about 2/3 chocolate chips on the dough, return to the over for a minute, Remove pan and spread melted chocolate evenlfy on the dough. Let cool a bit. Warm the icing for easy spreading. Spread evenly on the top of the melted chocolate, leaving a boarder around the edge. Sprinkle the rest of the chocolate chips and the walnut pieces on top. Let cool a bit before cutting into small pieces.
Chocolate Chip Shortbread
1 c Butter 1/2 c Brown sugar 1 ts Vanilla 2 c Flour 1 c Semisweet chocolate chips Mix butter, sugar, vanilla, and flour into bowl until it forms a ball. Add chocolate chips and work into dough. Roll into 1 inch balls. Place on ungreased cookie sheet. Press with fork. Bake at 325 degree F. oven for 10 to 15 minutes. Makes 5 dozen
Chocolate Chip Cookie Dough Ice Cream
2 c Milk 1 3/4 c Sugar 1/2 ts Salt 2 c Half & Half 1 tb Vanilla Extract 4 c Whipping Cream 1 ea Pillsbury Chocolate Chip Cookie Dough (large size) or use homemade cookie dough Take the chocolate cookie dough out of fridge and leave out till needed. Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed by your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until hardened.
Best Oatmeal Chocolate Chip Cookies
3/4 c Butter; room temp. 1 c Brown Sugar 1/2 c White Sugar 1/4 c Water 1 Egg 1 ts Cinnamon 1 ts Vanilla 1 c Flour 1/2 ts Salt 1/2 ts Baking Soda 2 c Oatmeal 1 c Chocolate Chips 1 c Nuts; optional 1 c Raisins; optional Preheat oven to 350°. Cream butter, add brown and white sugars, then water, egg, cinnamon and vanilla. Once well-mixed, add flour, salt, baking soda and oatmeal. Stir in chocolate chips, raisins and nuts. Bake on greased cookie sheet for 8 to 10 minutes, or until golden brown.
Recipes with Photos from Dad with Love Christmas 2008
675 Luzerne Road Queensbury, New York 12804 Phone: 518-542-0501– Judy 518-221-8095– Mark Fax: 866-805-6867 E-mail: firstname.lastname@example.org
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue listening from where you left off, or restart the preview.