Fritz: All Fritz/All Fritz.zip/All Fritz/FILES/FOODTION/RECIPES.LZH/RECIPES1.EXE/RECIPES.14

Text File | 1987-01-10 | 23KB | 612 lines

"For those who remember the childhood taste of old-fashioned custard."

                            ICE CREAM EGG CUSTARD

4 cups chocolate ice cream, melted (be sure to
        skim off any foam and measure liquid only)
4 eggs, beaten
6 five oz. custard cups

Preheat oven to 350 degrees.  Butter custard cups.  Mix eggs and melted ice
cream until thoroughly blended.  Pour mixture into prepared cups and place
them in one large pan with about 1 1/2" water in the bottom.  Place in the
oven and bake for about 50 to 60 minutes.  The centers will be slightly shaky
and will firm up when chilled.  Remove from oven and allow to cool completely.
Place in refrigerator to chill.

Serves: 6

KEY WORDS: dessert,
------
"A lightning fast hot fudge sauce!"

                          TWO MINUTE HOT FUDGE SAUCE

3 oz chocolate, semisweet
1 cup ice cream (vanilla or chocolate will do)

Melt the ice cream in a double boiler, allowing it to become warm.  Chop up
chocolate and add to the warm ice cream.  Stir until all is melted and
blended.  Pour it over a serving of ice cream and dig in.

Makes: 1 cup (approx)

KEY WORDS: sauce, quick, easy
------
"A perfect late-nite snack"

                          BASIC CHOCOLATE CHESS PIE

1/2 cup sweet butter, melted
1 oz unsweetened chocolate
2 T cocoa
1 1/2 cups superfine sugar
3 eggs, large
1/4 cup milk or cream
1/2 tsp. vanilla extract
1 pie crust, 8 inch

Preheat oven to 350 degrees.  Melt butter and chocolate over a double boiler
and blend in cocoa and sugar.  When all is thoroughly combined, beat in eggs,
milk, and vanilla.  Beat with a hand mixer or whisk until well blended.  Pour
into pie crust and bake for about 40-45 minutes until puffy.  Test with cake
tester or toothpick for doneness.  Serve at room temperature, plain or with
whipped cream.

Makes: 1 pie, 8 inches

KEY WORDS: pie, dessert
------
"Although the New Yorks Woman's Exchange restaurant no longer exists, it left
behind this wonderful recipe."

               NEW YORK WOMAN'S EXCHANGE BITTERSWEET CAKE ICING

2 lbs confectioner's sugar
1 cup heavy cream
1 cup sweet butter
1 tsp. salt
8 oz bittersweet chocolate
1 T vanilla extract
1/2 cup corn syrup

Blend sugar and heavy cream together in the top of a double boiler, then mix
in remaining ingredients.  Warm mixture to 233 degrees F.  Remove pan from
double boiler and place in bowl of cool water until firm.  Knead into a ball
then place in mixer for 10 minutes.  Wrap up and place in refrigerator for
eight hours.  When ready for use, reheat in double boiler until spreadable
consistency.

MAKES: 1 cake's worth of icing (3 layer 9" cake)

KEY WORDS: icing, frosting
-------
"Here's a way to add a sweet touch of chocolate to TV's favorite food!"

                          CHOCOLATE COVERED POPCORN

2 T vegetable oil
1/3 cup unpopped corn
2 tsp. butter, melted
3 oz. chocolate chips, semisweet
1 cup mini-marshmallows

Pop corn (to the last kernel) in vegetable oil.  Sprinkle melted butter and
chocolate chips over corn while it is still warm.  Toss with large serving
spoons until the chocolate is melted and coats corn evenly.  Add marshmallows
and toss again.

Serves: 2

KEY WORDS: snack, gift, quick, easy, non-bake
------
"The walnuts in this one can be replaced by pecans, marshmallows, or more
chocolate!"

                                  FUDGE FAST

4 oz unsweetened chocolate
1/2 cup unsalted butter
1 lb confectioner's sugar
1 tsp. vanilla
1/4 tsp. salt (optional)
1/2 cup evaporated milk
1 cup walnuts, coarsely chopped

Melt chocolate and butter together in the top of a double boiler.  Remove from
heat and add sugar, vanilla, and salt.  Mix as well as possible, although it
will be dry.  Add evaporated milk slowly, and stir until well blended.  Add
chopped nuts and mix until evenly distributed.  Turn mixture out into greased
pan and pat down flat.  Place in refrigerator or freezer until firm (about 15
minutes).  For an extra chocolate taste, score the top roughly with a fork and
sift unsweetened cocoa over it.

Makes: 24 pieces (approx)

KEY WORDS: fudge, candy, gift, easy
------
"For a Sunday brunch special treat, serve these warm with sweet butter..."

                         JUMBO CHOCOLATE CHIP MUFFINS

1 7/8 cup all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/2 cup + 2 tsp. white sugar
2 eggs, beaten
1 cup milk
1/4 cup butter, melted
2/3 cup chocolate chips

Preheat oven to 400 degrees.  Butter a muffin tin.  Sift all dry ingredients
together.  In a separate bowl, mix together eggs, milk, butter, but leave the
chocolate chips out.  Pour liquid mixture over the flour and stir only enough
to dampen the flour.  Finally, stir in the chocolate chips by hand.  Spoon
abundantly into the buttered muffin tin and bake for 15 to 20 minutes,
watching carefully.

Makes: 6 muffins

KEY WORDS: brunch, snack, breakfast, easy
------
"Try this recipe with a glass of cold milk and your favorite late-nite movie."

                               CHOCOLATE LOAVES

1 pkg active dry yeast
1/4 cup water
1 3/4 cups milk, heated to lukewarm
1/2 butter
1/4 sugar
3 eggs
5 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tsp. salt
1 tsp. vanilla extract
3/4 cup chopped walnuts or pecans (optional)
POWDERED SUGAR GLAZE:
1 1/2 cups confectioners sugar
1 1/2 T milk
1 t vanilla or rum

Lightly grease two 8 or 9-inch round cake pans, set aside until ready for use.
Sprinkle yeast into warm water and let stand until dissolved.  Cream butter in
a large mixing bowl.  Beat in sugar and eggs.  Stir in milk and dissolved
yeast.  Add two cups of the flour and beat until smooth.  Mix in cocoa, salt
and vanilla.  Add additional flour, enough to make a soft dough.  Stir in
nuts.  Turn out onto a lightly floured board and knead until smooth and
satiny.  Place in a greased bowl and lightly butter top of dough.  Cover with
a clean, damp kitchen towel and let rise in a warm place until doubled in
size.  Turn dough out onto a lightly floured board and knead until smooth.
Divide dough in half and shape into two round loaves.  Place in prepared cake
pans.  Cover with towel again and let rise until doubled in size.  Meanwhile,
preheat oven to 350-degrees. When ready, place in oven and bake for 35-40
minutes or until loaves sound hollow when thumped.  Remove from pans and let
cool on cake rack.  Spread with powdered sugar glaze.

GLAZE:  Beat above ingredients together and spread over top of loaves.

Makes: 2 loaves

KEY WORDS: bake sale, snack, gift
------
"These brownies are chewy and chocolatey with a slightly crunchy crust!"

                            CLASSIC CHEWY BROWNIES

1/2 cup unsalted butter
4 oz unsweetened chocolate
4 eggs
1/4 tsp. salt
2 cups sugar
1 1/2 tsp. vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts

Preheat oven to 350-degrees. Lightly grease a 9" X 13" pan.  In a small
saucepan, melt butter.  Remove from heat and add chocolate, stirring
occasionally, until fully melted and smooth.  If necessary, return to low heat
briefly to melt completely.  In a large mixing bowl, beat eggs and salt until
foamy.  Gradually add sugar and continue beating until all sugar is
incorporated and mixture is thick.  Gently stir in vanilla along with melted
butter and chocolate.  Sift flour over batter and fold in quickly.  Fold in
nuts and spread gently but quickly in prepared pan.  Bake about 25 minutes.
Cool and cut into squares.

KEY WORDS: brownies, snack, bake sale
------
"These brownies are soft, moist, candylike and very rich!"

                                FUDGY BROWNIES

1/2 cup lightly salted butter
2 oz unsweetened chocolate
1 cup sugar
1 tsp. vanilla extract
2 eggs, lightly beaten
3/4 cup + 2 T all-purpose flour

Preheat oven to 350-degrees.  Line an 8-inch square pan with aluminum foil by
molding the foil over the bottom of the pan and then easing it gently into
place.  Lightly grease foil.  Melt butter in a large saucepan.  Remove from
heat and add chocolate, stirring occasionally, until chocolate is completely
melted.  Stir in sugar, vanilla, and eggs, stirring only until well blended.
Sift the flour over the surface of the batter and stir gently but thoroughly
to blend.  Spread batter evenly in prepared pan and bake 25-30 minutes, until
top is firm, but not hard.  Cool completely.  Chill and cut into squares.

KEY WORDS: brownies, snack, sinfully rich
------
"For those who need a more chocolatey brownie, we suggest a rich layer of
CREAMY BROWNIE FROSTING.  Included courtesy of Hershey's Test Kitchen!"

                                CAKEY BROWNIES

2 oz unsweetened chocolate
2 T lightly salted butter
1 cup sugar
1 tsp. vanilla extract
2 eggs, lightly beaten
1 cup flour
1 tsp. baking powder
1/2 chopped walnuts

Preheat oven to 350-degrees.  Lightly grease an 8-inch square pan.  In a
medium saucepan, over very low heat, melt chocolate and butter.  Remove from
heat and stir in sugar and vanilla.  Blend in eggs, being careful not to
overbeat.  Sift together flour and baking powder and stir into batter,
blending thoroughly, but lightly.  Stir in nuts.  Spread in prepared pan and
bake 25-30 minutes, until brownies are firm, but not overdone.  Cool.  Cut
into squares. Top with CREAMY BROWNIE FROSTING.

KEY WORDS: brownies, snack
------
"Here's the frosting for the "Cakey Brownies" from Hershey's Test Kitchen"

                           CREAMY BROWNIE FROSTING

3 T butter OR margarine
3 T Hershey's cocoa
1 T light corn syrup OR honey
1/2 tsp. vanilla extract
1 cup confectioner's sugar
1 T milk, approx.

In a small mixing bowl, cream butter, cocoa, corn syrup, and vanilla.  Add
sugar and one tablespoon milk (you can use 2 T milk if you so desire).  Beat
to spreading consistency, adding more milk if necessary.  Spread on cooled
brownies.

KEY WORDS: frosting, brownies, snack, icing
------
"This one has no flour and is great for people with wheat allergies.

                            CHOCOLATE ALMOND BARS

6 T butter or margarine
2 oz unsweetened chocolate
1 cup sugar
2 eggs, lightly beaten
1 tsp. vanilla extract
1/2 tsp. almond extract
1 1/2 cups almonds, ground*

*Almonds must be ground very fine, to powdery consistency.  If using a food
processor, use on and off pulse to grind nuts.  Running processor continuously
will result in almond butter.  If large pieces of nut remain, sift ground
almonds through a sieve to separate powder from chunks.  Natural, brown-
skinned almonds or blanched almonds may be used.

Preheat oven to 325-degrees.  Grease an 8-inch square cake pan.  In a large
saucepan, melt butter and chocolate over low heat.  Stir until smooth and
remove from heat.  Stir in sugar.  Then stir in eggs and extracts and blend
thoroughly.  Do not overbeat.  Stir in ground almonds, until well mixed.
Spread in prepared pan and bake 37-42 minutes, until top is shiny and slightly
cracked.  Remove to rack and cool.  Cut into bars and serve.

KEY WORDS: brownies, snack, dessert, holiday
------
"A rare breed indeed, chewy, sweet, buttery - with creamy chunks of white
chocolate scattered throughout!"

                                   SNOWIES

1 cup all-purpose flour, unsifted
1/2 tsp. baking powder
1/4 tsp. salt
4 T sweet butter
1/2 cup sugar
2 T water
9 oz white chocolate
1 tsp. vanilla extract
2 eggs

Preheat oven to 325-degrees.  Grease an 8-inch square baking pan.  Sift
together flour, baking powder, and salt and set aside.  Combine butter, sugar,
and water in a small saucepan and stir together over low heat until mixture is
smooth.  Transfer mixture to a large mixing bowl.  Take two thirds of the
white chocolate and break or cut into fairly even pieces 1/2" to 1" square.
(If using Tobler, break along lines into small rectangles).  Add chocolate to
butter mixture in bowl and stir until all chocolate is melted.  Mixture may be
thick.  Stir in vanilla and then add eggs, one at a time, beating until each
is fully incorporated.  Cut remaining one third chocolate into chunks about
the size of a pea.  Blend sifted flour into batter, stirring just until
smooth.  Fold in chocolate chunks.  Spread in prepared pan and bake 30-35
minutes, until top is shiny and golden and edges begin to pull away from pan.
Cool completely, cut into squares, and serve.

KEY WORDS: brownies, dessert, snack
------
"You can use standard chocolate chips in these, but it's recommended that you
cut up a 3-oz bar of your favorite bittersweet chocolate!"

                                   BLONDIES

2/3 cup flour, sifted
1 tsp. baking powder
1/4 tsp. salt
1/4 cup butter, melted
1 cup light brown sugar
1 egg
1 tsp. vanilla extract
1/3 walnuts, chopped
1/2 cup chocolate chips

Preheat oven to 350-degrees.  Line 8" X 8" square pan with a sheet of aluminum
foil.  (Mold it over the back of the pan and gently fit it into place.)
Lightly grease foil.  Sift together flour, baking powder, and salt, and set
aside.  In a medium saucepan, melt butter.  Stir in sugar and continue to heat
over low flame, stirring occasionally, until sugar dissolves.  Remove from
heat and allow to cool five minutes.  Blend in egg and vanilla.  Stir in dry
ingredients and blend thoroughly, but do not overbeat.  Stir in nuts and pour
into prepared pan, reserving about a third of the batter.  Scatter chocolate
chips over the surface of batter.  Cover chips with remaining batter. Bake 25-
30 minutes, until cake has begun to pull away from sides of pan.  Cool 10
minutes in pan.  Remove, using aluminum foil to lift cake, and allow to cool,
still wrapped in foil on cooling rack.  Cut into squares.

KEY WORDS: brownies, dessert, snack
------
"If you use the same measuring cup to measure first the oil and then the syrup
you'll make this one even faster!"

                                OKLAHOMA CRUDE

1/2 cup sugar
1/2 cup vegetable (not olive) oil
3/4 cup chocolate flavor syrup
1 tsp. vanilla extract
1 egg
1 cup flour
1/4 tsp. salt
1/4 tsp. baking powder

Preheat oven to 350-degrees.  Grease an 8-inch square pan.  In a mixing bowl
combine sugar, oil, syrup, vanilla, and egg and mix until smooth.  Don't
overbeat.  Add flour, salt and baking powder and stir just until smooth.
Spread in prepared pan and bake 35-40 minutes, until toothpick or cake tester
inserted near center comes out clean.  Cool 15 minutes in pan before removing
to cooling rack.  Or, if you can't wait, cut into brownies while they're warm
and enjoy.

KEY WORDS: brownies, snack, easy
------
"If you're a chewy brownie fan, these will drive you wild!"

                         DEVILICIOUS SECRET BROWNIES

24 square caramels, individually wrapped
1 1/2 T evaporated milk
2 eggs, large
1 cup sugar
1/2 tsp. vanilla extract
1/2 cup lightly salted butter, melted
3/4 cup all-purpose flour
1/4 unsweetened cocoa
1/4 cup toasted sliced almonds
2 T toasted slivered almonds
1/2 cup flaked coconut

Preheat oven to 350-degrees.  Grease and flour a 9" X 12" pan.  Unwrap
caramels, and heat with milk over very low heat, stirring occasionally until
completely melted and smooth.  In a large mixing bowl, beat eggs unti thick
and lemon colored.  Gradually beat in sugar, then vanilla.  Stir in melted
butter.  Sift together flour and cocoa.  Blend into batter.  Stir in sliced
almonds.  Mix in melted caramel mixture.  Stir in coconut.  Spread batter
evenly in prepared pan.  Sprinkle slivered almonds over surface.  Bake 25-27
minutes, until firm, but not hard.  Cool in pan.  Cut into squares and serve.

KEY WORDS: brownies, snack
------
"Practically any liquor or liqueur may be used, just don't forget the
chocolate!"

                                BRANDY EGGNOG

3 oz chocolate, semisweet
1 cup milk, warm
1 cup heavy cream
1/2 cup brandy (more, if desired)
3 eggs, separated
ground nutmeg and chocolate shaving for garnish

Melt chocolate in a double boiler and slowly add warm milk.  (If milk is added
too fast, chocolate may separate.)  Stir until smooth.  Remove from heat and
cool. Mix with cream and brandy and chill in refrigerator for an hour.  Whip
egg yolks until pale and thick.  Incorporate chilled chocolate mixture into
yolks (a wire whisk is a good instrument here).  Beat the egg whites until
stiff, but not dry.  Finally, fold the liquid mixture into the egg whites.
Garnish, if desired.

Serves: 6

KEY WORDS: beverage, holiday, liqueur
------
"Just the thing for a Christmas get-together!"

                          CHOCOLATE AMARETTO EGGNOG

4 oz semisweet chocolate
1 cup half and half cream, warmed
1 cup heavy cream
1/4 cup golden rum
1/4 cup amaretto liqueur
4 eggs, separated
ground nutmeg and chocolate shaving for garnish

Melt chocolate in double boiler.  Slowly incorporate the warm half and half
(the melted chocolate will separate into globs if this is done too fast).
Remove from the heat and allow to cool.  Mix cream, rum, and amaretto liqueur
and place in refrigerator to chill for an hour.  Beat egg yolks until pale and
thick.  Incorporate yolks into chilled liquid mixture.  Whip the egg whites
until stiff, but not not dry.  Fold the liquid mixture into the egg whites and
garnish if desired.

Serves: 6

KEY WORDS: beverage, holiday, liqueur
------
"This one will warm a cold winter's night."

                               MOCHA RUM EGGNOG

3 oz chocolate, semisweet
1/2 cup milk, warmed
1 cup half and half cream
1/4 cup Meyer's dark rum
3/4 cup coffee cream liqueur
4 eggs, separated
ground nutmeg and chocolate shavings for garnish

Melt chocolate in a double boiler.  Slowly add the warm milk (if added too
fast, the chocolate will separate into globs).  Remove from heat and allow to
cool.  Add half and half, rum, and coffee cream liqueur and place in
refrigerator to chill for an hour.  Beat in the egg yolks unti pale and thick
and incorporate into the chilled liquid mixture.  Whip the egg whites until
stiff, but not dry.  Gently fold the liquid mixture into the egg whites.
Garnish if desired.

Serves: 8

KEY WORDS: beverage, holiday, liqueur
------
"This would have warmed even Scrooge's cold heart!"

                        OLDE ENGLISH CHOCOLATE EGGNOG

2 oz semisweet chocolate
2 T superfine sugar
3 eggs, separated
1 cup milk
1/4 cup heavy cream, whipped
1/4 cup brandy
1/4 cup light rum
ground nutmeg and chocolate shavings for garnish

Combine chocolate, half the sugar, egg yolks, and milk in the top of a double
boiler.  Cook, stirring constantly until the mixture coats the back of a
spoon.  Remove from heat and place in refrigerator to chill for an hour.  Whip
egg whites with the remaining half of the sugar until stiff, but not dry.
Gently fold the ingredients together.  Garnish if desired.

Serves: 6

KEY WORDS: beverage, holiday, liqueur
------
"If you like Peter Paul Mounds then you'll love these!"

                                  STRAW MATS

3 1/2 oz flaked, sweetened coconut
6 oz chocolate chips (milk OR semisweet)

Preheat oven to 350-degrees.  Line baking pan with foil.  Spread coconut
thinly over the pan and place it in the oven for about 10 minutes.  Stir
coconut often to toast it evenly.  Do not allow it to brown too darkly, only
golden.  Remove from oven and shake chocolate chips on coconut while still
warm.  Toss mixture together using forks until the melted chocolate is evenly
distributed.  Pat down into a thin layer (about 1/4" thick) making a square
about 6" X 6".  Score into 1 1/2-inch squares while still warm then place in
refrigerator until set (about 15 minutes).  To serve, remove from
refrigerator, peel away from foil and break into squares.

Makes: 16 pieces

KEY WORDS: candy, snack, easy
------
"A deep-dish, deadly-rich, super-soft brownie!"

                       CHOCOLATE FUDGE STEAMED PUDDING

LIQUID PART (BOTTOM)
3/4 cup milk
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup butter, melted
2 T unsweetened cocoa
1 tsp. rum
1 tsp. vanilla extract
DRY PART (TOP)
1/2 cup white sugar
1/2 cup all-purpose flour, unsifted
3 T unsweetened cocoa
1/4 tsp. baking powder
1/2 cup pecans or walnuts, chopped
1 cup water

BOTTOM:  Preheat oven to 350-degrees F.  Butter 6" X 10" glass baking dish.
Combine all ingredients and pour into the prepared baking dish.

TOP:  Combine and sift sugar, flour, cocoa and baking powder.  Sprinkle the
mixture gently and evenly over the liquid part. (It will float - DO NOT MIX.)
Distribute the chopped nuts over the top.  Finally, drip the water one
tablespoon at a time over the top.  Place contents, unmixed, in the preheated
oven and bake for 40 to 45 minutes.  As the ingredients bake, they will
combine into a semi-firm brownie.  Serve warm or cold, with whipped cream if
desired.

Serves: 6

KEY WORDS: brownies, entertain, dessert
------
"These would make a nifty hostess gift."

                              COCOA PECAN BALLS

4 oz pecans
3 T unsweetened cocoa
1/2 cup confectioner's sugar
2 T heavy cream
extra unsweetened cocoa for dusting

Place pecans, cocoa and sugar in a food processor fitted with a steel blade.
Grind until the pecans are very fine and well blended with the other
ingredients.  Heat cream in a saucepan and pour into the pecan/cocoa mixture.
Blend with an on-and-off motion until thoroughly combined.  Transfer to a
small bowl and chill until the mixture is stiff (about 15 minutes).  Shape
into 1-inch balls and dust with unsweetened cocoa.

Makes: 12 pieces (approx)

KEY WORDS: candy, snack, gift
------
"Here's another delight for all you pecan lovers!"

                             COCOA PECAN TOASTIES

1/2 cup pecan halves
bowl of warm water
pre-sweetened cocoa mix
cookie sheet, lightly greased

Preheat oven to 350 degrees.  Soak pecans in water for a few minutes.  Drain
pecans of excess water, but do not dry them.  Toss pecans in the cocoa mix
until they are well coated and spread them out on the prepared cookie sheet.
Place in the preheated oven for about 5 minutes, or until lightly toasted and
crusty.  Be careful not to let them burn.

Makes: 1/2 cup

KEY WORDS: snack, gift, quick, easy
------