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Shareware 1 2 the Maxx
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COOKING
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MMCHOCK.ZIP
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CHOCLATE
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1990-05-12
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Betty's Chocolate covered Peanut butter balls
Categories: Chocolate
Servings: 20
1 lb Powdered sugar
1 hopped pecans
1 c Graham cracker crumbs
1 eanut butter
1 ea Stick margarine or butter
1 laked coconut
1 t Vanilla
12 z kg chocolate chips
1/2 ea Block of parafin
1. place butter, parafin and chocolate chips to side.
2. Take all the rest of the ingredients listed above and mix well in bowl.
3. take butter and heat till melted. Now pour over mixture and form into
balls.
4. Now take double boiler and melt chocolate chips and parafin.
5. use either 2 spoons or toothpicks and dip the balls in the chocolate.
6. Place on waxed paper to cool.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Red Devil's Food Cake - Betty Crocker
Categories: Cakes Chocolate
Servings: 12
1 2/3 c All-purpose flour
1 c Granulated sugar
1/2 c Packed brown sugar
1/2 c Shortening
1 1/2 c Buttermilk
1 1/2 t Baking soda
1 t Salt
1 t Vanilla
2 oz Unsweetened chocolate
2 ea Eggs
1 ea Rec. Creamy Vanilla Frosting
--------------------------CREAMY VANILLA FROSTING--------------------------
3 c Powdered sugar
1/3 c Margarine/butter, softened
1 1/2 t Vanilla
2 T Milk, about
Melt and cool the 2 ounces of chocolate.
Heat oven to 350 degrees. Grease and flour 2 round pans, 8 or 9 x 1 1/2
inches. Beat all ingredients except Creamy Vanilla Frosting on low speed
30 seconds, scraping bowl constantly. Beat on high speed 3 minutes,
scraping bowl occasionally. Pour into pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out
clean. Cool 10 minutes; remove from pans. Cool completely. Fill layers and
frost cake with Creamy Vanilla Frosting.
Creamy Vanilla Frosting:
Mix powdered sugar and margarine. Stir in vanilla and milk until smooth
and of spreading consistency.
Source: Betty Crocker Creative Recipes, "In Love With Chocolate".
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Kit's Chocolate Mousse
Categories: Desserts Chocolate
Servings: 12
18 oz Semisweet chocolate
2 c Heavy cream, well chilled
6 ea Eggs
2 T Confectioner's sugar
2 T Creme de Cacao
1 T Vanilla extract
1. Melt the chocolate over hot water. Let it cool until only warm.
2. While the chocolate cools, whip the cream until it forms medium-stiff
peaks. Do not overbeat or the mousse will lose some of its smooth, light
texture.
3. Separate 4 of the eggs and set the whites aside. Combine yolks with
the 2 remaining whole eggs in the bowl of an electric mixer. Beat until
eggs are thick and lemon colored, around 5 minutes. While the yolks are
beating, place the 4 egg whites in a clean copper or stainless steel bowl
and whisk, preferably by hand, until the whites start to stiffen. Sprinkle
on the confectioners' sugar and beat until you have firm peaks.
4. Working quickly, add the cooled melted chocolate and a scoop of the
whipped cream to the egg yolks. Stir until smooth, then add the remaining
cream. When it is fully incorporated, add the liqueur and vanilla, then
fold in the whites until just blended.
5. This mousse can be poured into small individual serving dishes or into
1 larger dessert dish. Chill at least 4 hours before serving. (Chilling it
overnight intensifies the flavor.) The mousse may be frozen for up to 2
weeks. Remove from the freezer and let it sit in the refrigerator
overnight before serving.
VARIATION:
Make a Brownie Cookie Crust from the Brownie Cookies recipe, then fill it
with the mousse. Chill for 4 hours, then pipe whipped cream on top.
Source: The Joy of Chocolate by Judith Olney
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Brownie Cookies
Categories: Cookies Chocolate
Servings: 48
4 oz Semisweet chocolate
1 oz Unsweetened chocolate
2 1/3 c Sifted all-purpose flour
1 1/2 t Baking soda
1/2 t Baking powder
1/4 lb Unsalted butter
1 c Granulated sugar
1 T Vanilla extract
2 ea Eggs
1 T Milk
3/4 c Finely chopped walnuts
1. Melt the chocolate over hot water.
2. Sift the flour, baking soda, and baking powder together. Set aside.
3. In the bowl of a mixer, cream the butter. Add the sugar slowly and
continue to beat. Add the vanilla, then the eggs 1 at a time. Add the
chocolate and stir to blend.
4. Stir in the dry ingredients and the milk by hand. When just blended,
mix in the walnuts. Cover and refrigerate dough for 30 minutes before
rolling.
5. Preheat oven to 375 degres. Lightly grease a cookie sheet.
6. To form the cookies, scoop out a portion of dough and roll out on a
well-floured surface. When dough is 1/4 inch thick, cut it into rounds or
other desired shapes. Re-roll scraps and cut again.
7. Place on cookie sheet (leave room for expansion) and bake for 6 to 8
minutes. Watch for any hot spots in the oven and don't let these cookies
overbrown.
VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookies
and chill the dough briefly. Lightly grease the back side of a large
baking sheet. Roll the dough out onto the baking sheet as thinly as
possible so that the baked product will crumble easily. Bake crust at 375
degrees for 5 to 7 minutes.
Let crust harden, then slide the cookie from the sheet and cool
completely. Roll over the cookie with a rolling pin until it is crushed to
a fine crumb. (There should be about 2 1/4 cups of crumbs.)
Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it into the crumbs
and pack the mixture over the bottom and up the sides of a 10-inch
springform pan. Freeze for 30 minutes before filling in order to set the
crust.
Note: When I made this, I made individual cookie crumb crusts for the
"Kit's Chocolate Mousse" recipe by using a large muffin pan. Line each
cup with waxed paper for easy removal.
Source: The Joy of Chocolate by Judith Olney
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