Fritz: All Fritz/All Fritz.zip/All Fritz/FILES/FOODTION/RECIPES.LZH/RECIPES1.EXE/RECIPES.16

Text File | 1987-01-10 | 20KB | 598 lines

"Is the secret ingredient peanut butter?  We'll never tell!"

                         URSULA'S CHOCOLATE SURPRISE

1 cup unsalted butter
3 oz cream cheese
1/2 lb peanut butter, chunky
1 cup sugar
2 1/2 oz unsweetened chocolate, melted
2 eggs, jumbo
1 tsp. orange extract
1 1/2 cups all-purpose flour
1/4 tsp. salt
1 T orange rind, grated
12 oz. chocolate chip

Preheat oven to 400 degrees.  In a bowl, cream butter and cream cheese until
soft. Add peanut butter and mix well.  Add sugar gradually, beating until
light and fluffy.  Beat in the eggs and unsweetened chocolate, blending well.
Add the orange rind, extract, flour and salt.  Finally mix in the chocolate
chips by hand.  Drop by teaspoonful onto baking sheet and flatten slightly.
Bake until firm (about 10 minutes).

Makes: 72 cookies.

KEY WORDS: cookies, snack.
-----
"If you're not a maraschino cherry fan, leave them out.  These cookies are
great either way!"

                       CHOCOLATE-COVERED CHERRY COOKIES

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 1/2 tsp. vanilla extract
10 oz. maraschino cherries drained with
4 tsp. or more cherry juice reserved
6 oz semisweet chocolate chips
1/2 cup sweetened condensed milk

Preheat oven to 350 degrees.  In a large bowl stir together the dry
ingredients except for sugar.  Beat together the sugar and butter at a low
speed until fluffy.  Add the egg and vanilla to the butter and sugar and
combine well.  Gradually add the dry ingredients until smooth.  Shape dough
into 1" balls and space out on cookies sheet.  Make a thumb impression in the
center of each cookie  and place a cherry in each impression.  In a small pan
or double boiler, heat chocolate chips and sweetened condensed milk until
melted and blended.  Stir in cherry juice.  Spoon about 1 teaspoon of the
chocolate frosting over each cherry, spreading to cover.  Thin frosting with
more juice if needed.  Bake in preheated oven for about 10 minutes.

Makes: 36 cookies.

KEY WORDS: cookies, snack
-----
"This is one secret you won't want to keep to yourself..."

                                SWEET SECRETS

1 cup unsalted butter, unsalted
1/2 cup sugar
1 tsp. vanilla extract
2 cups sifted all-purpose flour
36 chocolate mint wafers
confectioners sugar

Beat butter, sugar and vanilla extract together at medium speed until light
and fluffy.  Add flour slowly and beat at a low speed until completely mixed.
Chill dough for at least two hours or overnight.  When ready to bake, preheat
oven to 375 degrees.  Shape about one tablespoon of dough around each wafer
and roll to make a ball.  Bake for 10-12 minutes on an ungreased cookies
sheet.  Cool slightly, then roll in confectioners sugar.  Store in tightly
covered container.

Makes: 36

KEY WORDS: snack, gift, entertain
-----
"Want to make your favorite fudge lover ectatic? Just bake them FUDGE BARS!"

                                  FUDGE BARS

BAR LAYER:
1/2 cup margarine or butter
1 oz unsweetened chocolate
1 cup sugar
1 cup all-purpose flour
1/2 cup nuts, chopped (more optional)
1 tsp. baking powder
1 tsp. vanilla extract
2 eggs
FILLING:
8 oz cream cheese, softened
1/2 cup sugar
2 T all-purpose flour
1/4 cup margarine or butter, softened
1 egg
1/2 tsp. vanilla extract
1/4 cup nuts, chopped
6 oz chocolate chips, semisweet
FROSTING:
2 cups miniature marshmallows
1/4 cup margarine or butter
1 oz unsweetened chocolate
2 oz cream cheese, softened
1/4 cup milk
3 cups confectioners sugar
1 tsp. vanilla extract

BAR LAYER:
Preheat oven to 350 degrees.  Grease lightly and flour a 13" x 9" pan.  In a
large saucepan, melt butter and chocolate over low heat.  Lightly spoon flour
into measuring cup and level off.  Add flour and all remaining bar layer
ingredients to chocolate butter mixture and blend well.  Spread in the bottom
of prepared pan.

FILLING:
In a small bowl, combine all filling layer ingredients except for nuts and
chocolate chips.  Beat for one minute at medium speed until smooth and fluffy.
Stir in nuts by hand and spread over the bar layer.  Sprinkle with chocolate
chips.  Bake in preheated oven for 25-30 minutes.  Meanwhile, make frosting.

FROSTING:
In a large saucepan, melt butter and chocolate over a low heat.  Turn off heat
and stir in cream cheese and milk until thoroughly blended.  Stir in
confectioners sugar and vanilla extract until smooth.  Immediately pour over
marshmallows and swirl together.  Cover baked layer in pan.  Allow to cool
then chill until firm.

Makes: 36 bars

KEY WORDS: snack, fudge
-----
"This pie bears a strong resemblance to a big, deep-dish chocolate cookie"

                           CHOCOLATE CHIP PECAN PIE

1/2 cup unsalted butter (room temperature)
1 cup sugar
2 eggs, large
1 tsp. vanilla extract
3/4 cup all-purpose flour
12 oz chocolate chips
1 cup pecans, coarsely chopped
1 unbaked 9" deep-dish or 10" regular pie shell
whipped cream for garnish

Preheat oven to 325 degrees.  In a large bowl cream butter and sugar until
fluffy.  Beat in eggs and vanilla extract.  Add flour and blend until smooth.
Stir in chips and pecans gently by hand.  Turn mixture into pie shell. Bake
for about 50 minutes, until the top is golden brown.  Serve warm or at room
temperature.  Garnish with whipped cream.

Makes: 12

KEY WORDS: pie
-----
"This one is not for the faint of heart."

                                ROCKY ROAD PIE

CRUST:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, softened
1/2 cup walnuts, chopped
FILLING:
6 oz semisweet chocolate (or chips)
1 whole egg, large
2 eggs, large, separated
1/2 tsp. rum or rum extract
1/4 cup sugar
1 cup heavy cream, whipped
1 cup miniature marshmallows, cut into halves
1/2 cup walnuts, chopped
grated chocolate for garnish

CRUST:
Preheat oven to 375 degrees. Combine all of the above in a medium sized bowl.
Press firmly against the bottom and sides of a 9" pie plate. Bake in preheated
oven for about 8 minutes.  Remove from oven and cool.

FILLING:
Melt chocolate in a double boiler.  Remove from heat.  In a separate bowl beat
whole egg plus yolks until foamy, then add to melted chocolate.  Stir in rum
and set mixture aside to cool.  In a clean bowl beat egg whites until foamy.
Gradually add the sugar and beat until stiff peaks form.  Fold egg whites and
whipped cream into the chocolate mixture.  Place in refrigerator to chill for
about 30 minutes (mixture should mound softly when dropped from a spoon).
Gently fold in the marshmallows and nuts.  Mound in a pie shell and
refrigerate.  Garnish with grated chocolate if desired.

Serves: 6

KEY WORDS: pie, entertain
-----
"This pie serves eight (or two chocolate freaks!!)"

                       INCREDIBLY EDIBLE CHOCOLATE PIE

2 oz unsweetened chocolate
3/4 cup sugar
1 cup unsalted butter
1 tsp. vanilla extract
2 tsp. strong coffee OR
1 tsp. almond extract
2 eggs, large
1 cup heavy cream, whipped with sugar to taste
1 graham cracker pie crust, ready made (or
  make your own)
shaved chocolate for garnish

Melted chocolate in a double boiler.  Set aside to cool.  Cream sugar and
butter until fluffy.  Add melted chocolate, vanilla extract and coffee (or
almond extract) and blend thoroughly.  Add one egg at a time, beating 5
minutes after each addition.  Pour into prepared crust.  Mound with whipped,
sweetened cream and chill for at least one hour.  Garnish with shaved
chocolate before serving.

Serves: 8

KEY WORDS:  pie, dessert, entertain
-----
"This recipe combines two great ingredients- cream cheese and chocolate!"

                          CHOCOLATE PHILLY CHIPPERS

8 oz cream cheese, softened
1/2 cup unsalted butter
1/2 cup margarine
3/4 cup white sugar
3/4 cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
12 oz semisweet chocolate chips

Preheat oven to 375 degrees. In a large bowl combine cream cheese, butter,
margarine and both sugars. Mix until well blended.  Add egg and vanilla
extract and blend.  In a separate bowl, combine flour, baking powder and salt.
Gradually add this to the batter and combine well.  Stir in the chips by hand.
Drop by teaspoon onto an ungreased baking sheet (make slightly smaller than
regular chocolate chip cookies). Bake in preheated oven for about 11 minutes,
or just until the tops and edges start to turn brown.

Makes: 48

KEY WORDS:  cookies, snack, kids
-----
"This is a brownie-type bar that melts in your mouth."

                                 HERSHEY BARS

BARS:
1 cup sugar
1/2 cup butter or margarine
4 eggs,large
1 tsp. vanilla extract
1 can Hershey's syrup (16 oz. each)
1 cup + 1 T all-purpose flour
1/2 tsp. baking powder
1/2 cup nuts, chopped
FROSTING:
6 T unsalted butter or margarine
6 T milk
1 1/2 cups sugar
1 cup chocolate chips

BARS:
Preheat oven to 350 degrees.  Grease an 11"x 16" baking pan.  Cream butter and
sugar until fluffy. Add eggs, two at a time, to the creamed mixture.  Stir in
the vanilla extract and Hershey's syrup until well combined.  In a separate
bowl, sift the flour and baking powder. Gradually add the flour to the mixture
and combine well.  Stir in the nuts by hand.  Pour into the prepared pan and
bake in preheated oven for 25 minutes.

FROSTING:
In a saucepan combine the butter, milk and sugar.  Bring to a boil for 30
seconds. Add the chocolate chips and stir until melted and mixture is smooth.
Spread over still-warm cake.  Allow to cool and cut into squares.

Makes: 42 two inch squares

KEY WORDS: snack, kids
-----
"When cutting the marshmallows, use scissors dipped in warm water and place
the marshmallows cut side down for easy removal."

                         CHOCOLATE MARSHMALLOW DROPS

COOKIES:
1 3/4 cups all-purpose flour, sifted
1/2 cup cocoa
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup vegetable shortening (like Crisco)
1 cup sugar
1 egg
1 tsp. vanilla extract
1/2 cup milk
1/2 cup walnuts, chopped
12 marshmallows, large, cut into halves
GLAZE:
2 cups confectioners sugar
1/2 cup cocoa
4 T hot milk (more optional, if needed)

COOKIES:
Preheat oven to 375 degrees.  Grease a cookie sheet.  Sift together flour,
cocoa, baking soda and salt.  Set aside.  Cream together shortening, sugar,
egg and vanilla extract until fluffy.  Add dry ingredients and milk
alternately to the creamed mixture.  Stir in the walnuts by hand.  Drop by
teaspoon onto the prepared cookie sheet.  Bake in preheated oven for about 8
minutes.  Remove from oven and press one marshmallow half onto the top of each
cookie (cut side down).  Return to oven for about 4 minutes.  Remove from oven
and place individual cookies on wire rack to cool.  When completely cooled,
cover with cocoa glaze.

GLAZE:
Place wax paper under wire rack.  Sift confectioners sugar and cocoa together.
Gradually stir in hot milk until soft enough to run.  Pour over each cookie,
allowing the glaze to run over sides and cover the marshmallows.  The glaze
will set as it cools. Store in an airtight container.

Makes: 24 cookies.

KEY WORDS: cookies, snack
-----
"This recipe was created for the Jewish tradition of Passover, a time when the
use of leavening and flour is prohibited."

                                BEA'S BROWNIES

3 oz semisweet chocolate
3 oz unsweetened baking chocolate
1 1/2 cups unsalted butter or
  margarine
6 eggs, large
3 cups sugar
3 tsp. vanilla extract
1 cup matzoh cake meal
1/2 cup potato starch
1 cup walnuts or pecans, chopped
Milk chocolate bar or confectioners sugar
    for garnish

Preheat oven to 350 degrees.  Lightly grease a 9" x 13" pan or two 8" round
pans.  Melt both chocolates and the butter in a double boiler.  In a separate
bowl beat eggs until fluffy, then add sugar, vanilla extract, cake meal,
potato starch and nuts.  Fold in chocolate mixture and blend well.  Pour into
prepared pan and bake in preheated oven for 30-35 minutes.  Cool slightly and
spread with melted milk chocolate bar or dust with powdered sugar if desired.
Cut into squares or slices when cooled.

Makes: 18

KEY WORDS: brownies, snack, holiday, ethnic
-----
"The combination of chocolate and mint is one that seems to divide chocolate
lovers right in half ... either love it or leave it."

                             CHOCOLATE MINT BARS

CAKE LAYER:
1/2 cup unsalted butter
1 cup sugar
4 eggs,large
16 oz Hershey's syrup
1 tsp. vanilla extract
1/2 tsp. salt
1 cup all-purpose flour
MINT:
2 cups confectioners sugar
1/2 cup unsalted butter (room temperature)
2 T milk
1/2 tsp. peppermint extract
1/2 tsp. green or red food coloring
CHOCOLATE TOPPING:
1/2 cup chocolate chips
3 T unsalted butter

CAKE:
Preheat oven to 350 degrees.  Grease 10" x 12" baking pan. Combine all
ingredients in the order given above and mix well (batter will be thin).  Pour
into prepared pan and bake for 20-30 minutes.  While the layer is cooling,
make filling.

MINT:
Beat all ingredients together until well combined and spread over cooled cake
layer.

TOPPING:
Melt ingredients together and drizzle over mint filling.  Cool in refrigerator
and cut into bars.

Makes: 20

KEY WORDS: snack
-----
"This truly interesting and rich fudge comes to us from Gloria Ward."

                               CAPPUCCINO FUDGE

2 cups sugar
1/2 cup butter
1 cup evaporated milk
1 oz unsweetened chocolate, grated
12 oz semisweet chocolate chips
7 oz marshmallow creme
1 cup walnuts or pecans, chopped
1 T orange peel, grated
1 T instant coffee powder
2 tsp. orange extract
2 tsp. brandy or extract

Butter a 9" x 13" x 2" pan.  Combine sugar, butter and milk in a large
saucepan.  Bring to a full, rolling boil, stirring constantly.  Boil for 10
minutes, stirring frequently. Remove from heat and stir in both chocolates
until melted and smooth.  Stir in marshmallow creme, nuts, orange peel, coffee
powder and both extracts until well blended.  Pour into prepared pan and allow
to cool (refrigerate for faster setting).  Cut into squares.

Makes: 48 pieces.

KEY WORDS: fudge, snack, make ahead, non-bake
-----
This recipe comes from Stanislav Kramsky, leader of a chocolate wrappers
collectors group in a big hobby club in Prague.

                        CHOCOLATE-COVERED ALMOND BALLS

2 cups almonds, ground (other nuts may be
      substituted)
1 cup sugar
1 cup raisins, cut into small pieces
2 egg whites, medium
1/2 tsp. almond extract (optional)
8 oz semisweet chocolate

In a medium bowl combine almonds, sugar, raisins, egg whites and almond
extract.  Combine well and work into a "dough".  Scoop out with a spoon and
roll into 1" balls.  Melt chocolate over double boiler and allow to cool
slightly (temper the chocolate if you are familiar with the technique).  Dip
the balls halfway into the chocolate.  Place on wax paper to dry and harden or
chill in the refrigerator.

Makes: 36 pieces.

KEY WORDS: snack, dessert
-----
If you have the fried noodles, this is truly a "quick fix".

                                 BIRDS' NEST

6 oz chocolate chips or semisweet chocolate,
     roughly chopped and melted
1 can Chinese noodles, fried  (3 oz. can La Choy)
1 cup miniature marshmallows
2/3 cup pecans, chopped

Mix all ingredients together in a large bowl until well coated with the melted
chocolate.  Spoon onto wax paper in 2-3 inch stacks.  Cool in the refrigerator
for 15 minutes.

Makes: 18

KEY WORDS: snack, ethnic, unusual, non-bake, quick
-----
"If you can get phyllo pastry dough, you must try this one."

                          CHOCOLATE WALNUT FLOYERES

HONEY SAUCE:
1 cup sugar
1 cup water
1 cinnamon stick ... OR
1/4 tsp. ground cinnamon
1 tsp. lemon juice
3 T honey
CHOCOLATE/WALNUT FILLED ROLL:
16 oz semisweet chocolate, grated
1/2 cup sugar
1/2 tsp. cloves, ground
2 eggs, large
8 oz walnuts, ground
unsalted butter, melted
3 sheets phyllo pastry (about 12" x 14" each)

SAUCE:
Mix sugar and water in a small saucepan.  Add cinnamon stick and bring to a
boil.  Add lemon juice and simmer for 10 minutes.  Remove from heat and add
honey.  Allow to cool.  Meanwhile, make roll.

FILLING:
Preheat oven to 350 degrees.  In a large bowl mix together grated chocolate,
sugar, cloves, eggs and walnuts.  Set aside. Paint melted butter on pastry
sheets, layering the sheets on top of each other as you go.  Place the filing
near the long end of the assembled pastry.  Shape the filling like a long
cylinder.  Begin to fold and roll the pastry:  fold the left and right ends
over the filling, then roll it up completely like a log. Score the top with
diagonal slits about an inch apart.  Place on an ungreased jelly roll pan and
bake in preheated oven for 30 minutes.  As the cylinder bakes, pour the cooled
Honey Sauce over it, letting it sink into the slits. When done, remove from
the oven and allow to stand for about 30 minutes or until completely cooled.
Cut in 1" slices and serve.

Makes: 10 slices (approx.)

KEY WORDS: dessert, entertain
-----
"Oh, the sun shines bright on my ol' Kentucky home...and this recipe is one of
the reasons why!"

                       KENTUCKY BOURBON CHOCOLATE SAUCE

2 cups whipping cream
8 oz bittersweet chocolate, finely copped or grated
2 T bourbon
1 T sugar

Bring the cream to a boil in a heavy saucepan.  Pour over chopped chocolate
and stir until all is melted and well blended. Stir in the bourbon and sugar.
Serve warm.

Makes: 2 1/2 cups.

KEY WORDS: sauce, topping, liqueur
-----
"Soft white bread crumbs soak up the deep, dark flavors here."

                          CHOCO-BANANA BREAD PUDDING

PUDDING:
4 slices white bread, fresh
1 cup sugar
1/3 cup cocoa
1/2 tsp. salt
1 1/3 cups heavy cream, scalded
2 eggs, beaten
1/2 cup walnuts, chopped
3 oz semisweet chocolate chips
1 cup bananas, firm and ripe, diced
MANDARIN CHOCOLATE SAUCE:
1 cup heavy cream
6 oz semisweet chocolate
2 t orange rind, grated

PUDDING:
Preheat oven to 350 degrees.  Tear bread into pieces and place in a blender.
Process into fine crumbs.  Set aside.  In a large bowl mix sugar, cocoa and
salt.  Beat in cream and eggs.  Stir in walnuts, chips, bananas and bread
crumbs.  Mix well.  Pour into the prepared pan (8" square, preferably Pyrex,
that has been lightly buttered) and bake in preheated oven for an hour, or
until knife inserted in center comes out clean.

SAUCE:
In a small, heavy saucepan, bring cream and chocolate to a boil, stirring
constantly. Add orange rind and let bubble for 5 minutes over a low heat.
Cool to lukewarm before spooning over pudding.

Serves: 8

KEY WORDS: entertain, unusual
------
"This one is very easy and fun to eat"

                               LITTLE DARLIN'S

8 oz cream cheese, softened
3/4 cup butter, softened
3/4 cup sugar
2 cups flour
1/2 tsp. baking powder
1 tsp. vanilla
1/2 cup flaked coconut
1 cup semisweet chocolate chips
1/2 cup chopped toasted almonds
2 T orange rind, grated (optional)

Cream together cheese and butter for 5 minutes.  Gradually beat in sugar until
fluffy.  Combine flour and baking powder. Add to creamed mixture.  Mix well.
Stir in vanilla and coconut.  Spread into an ungreased 13 x 9 inch pan.  Bake
at 375 degrees for 15 minutes.  Sprinkle chips over the top.  Sprinkle with
almonds.  Cool.  Cut into bars.

Makes: 30 bars

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