Iced Coffee And Chocolate Pie

Rate this post

Ingrients & Directions


1/4 c Milk — cold
2 pk Unflavored gelatin
1 c Milk — heat to boiling
2 c Vanilla ice milk
1/3 c Sugar
2 tb Instant coffee granules
1 ts Vanilla extract
1 Keebler chocolate pie crust

In blender add 1/4 c cold milk. Sprinkle gelatin over milk and mix on LOW.
Let stand 3-4 min to soften. Add hot milk; cover and mix on LOW until
gelatin dissolves, about 2 min. Add ice milk, sugar, coffee granules and
vanilla. Cover and mix until smooth. Pour into crust. Chill at least 2
hours. Garnish with whipped topping and chocolate curls.


Yields
8 Servings

Toll House Pie

Rate this post

Ingrients & Directions


Pastry for 9″ one crust pie
1 c Butter,melted
And cooled to room temperatu
2 Eggs
1/2 c All-purpose flour
6 oz Nestle Toll House
Semi-sweet chocolate morsels
1/2 c Sugar
1/2 c Firmly packed brown sugar
1 c Chopped walnuts
Whipped cream or ice cream,o

Preheat oven to 325 degrees.Prepare pastry.In a large bowl,beat eggs
until foamy.Add flour,sugars;beat until well blended.Blend in butter.Stir
in semi-sweet chocolate morsels and walnuts.Pour into pastry lined pie
plate.Bake until set,about 1 hour.Serve warm with whipped cream or ice
cream,if desired.8 to 12 servings.

From

Yields
8 Servings

Fudgy Chocolate Cookie Bars

Rate this post

Ingrients & Directions


1 3/4 c Flour
3/4 c Confectioner’s sugar
1/4 c Cocoa
1 c Butter; cold
12 oz Semisweet chocolate chips
14 oz Sweetened condensed milk
1 ts Vanilla
1 c Nuts; chopped

Preheat oven to 350 degrees. In a medium bowl, combine flour, sugar and
cocoa; cut in butter until crumbly – mixture will be dry. Press firmly on
bottom of 9×13″pan. Bake 15 minutes. Meanwhile in a medium saucepan, over
medium heat, melt 1 cup chips with sweetened condensed milk and vanilla.
Pour evenly over baked cuts. Top with nuts and remaining 1 cup chips; press
down firmly. Bake 20 minutes longer or until set. Cool.


Yields
1 servings

Chocolate Ribbon Pie

Rate this post

Ingrients & Directions


4 oz Philadelphia Cream Cheese;
-softened
2 tb Sugar
1 tb Milk
1 8-oz tub Cool Whip?; thawed
-& divided
1 6-oz or 9 in prepared
-chocolate flavored crumb
-crust
2 c Cold milk
2 pk (4 oz) JELL-O Chocolate
-Flavor Instant Pudding &
-Pie Filling

Beat cream cheese, sugar and 1 tablespoon milk in large bowl until
smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom
of crust.

Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire
whisk 2 minutes. (Mixture will be thick.) Pour over cream cheese
layer.

Refrigerate 4 hours or until set. Just before serving, spread
remaining whipped topping over pudding layer. Garnish with shaved
chocolate or chocolate curls.


Yields
8 servings

Top-secret Cookie Recipe

Rate this post

Ingrients & Directions


(Recipe may be halved) 1 ts Salt
2 c Butter 2 ts Baking powder
2 c Sugar 2 ts Baking soda
2 c Brown sugar 24 oz Chocolate chips
4 Eggs 1 8 oz Hershey bar, grated
2 ts Vanilla 3 c Chopped nuts — (your
4 c Flour -choice)
5 c Blended oatmeal

Measure oatmeal and blend in a blender to a fine powder.

Cream butter and both sugars. Add eggs and vanilla with flour,
oatmeal, salt, baking powder, and baking soda. Add chocolate chips,
Hershey bar and nuts.

Roll into balls and place apart on a cookie sheet. Bake 10 muinutes at
375~.

Makes 112 cookies.

schaudha@gpu.srv.ualberta.ca 12/10/95


Yields
112 servings

Decadent Chocolate Chip Cookies

Rate this post

Ingrients & Directions


2 1/4 c Flour
1 ts Baking soda
1 ts Salt
1 c Butter; softened
1 c Sugar
1/2 c Brown sugar
1 ts Vanilla extract
1 lg Egg
2 c Chocolate chips or chocolate
-chunks
1 1/2 c Nuts; chopped (optional)

Combine flour, baking soda and salt in a small bowl. In a large bowl, cream
together the butter, sugar and brown sugar, then blend in the vanilla
extract and eggs. Next, mix in the flour mixture and then add your choice
of chocolate chips or chunks and nuts. (This mix should be very chunky and
thick.) Scoop the cookie dough onto a cookie sheet with a large ice cream
scooper, dipping the scoop in water between uses to prevent sticking. Bake
on an ungreased cookie sheet at 350 degrees for 12 to 18 minutes.


Yields
1 servings

Herman Cookies

Rate this post

Ingrients & Directions


1 1/2 c Flour
2 tb Unsweetened Cocoa
1/2 ts Each Baking Powder and
-Baking Soda
1/8 ts Salt
1 c Packed Brown Sugar
1/2 c Shortening, at room
-temperature
2 Eggs
3/4 ts Vanilla
1/2 c Herman starter
1/2 c Chopped Nuts (optional)

Chocolate Frosting (recipe follows; optional)

In medium bowl, mix flour, cocoa, baking powder, baking soda and salt; set
aside. In large bowl, mix well sugar, shortening, eggs, vanilla and
starter. Stir in flour mixture and nuts until well blended.

Drop by teaspoonful 2 inches apart on greased cookie sheet. Bake in
preheated 350 deg. oven 8 to 10 minutes or until bottoms of cookies and
edges are lightly browned.

Remove to racks. Frost or garnish. (If desired, omit frosting and garnish
each cookie with walnut half before baking.)

CHOCOLATE FROSTING:

In small bowl, mix well: 3/4 C. Confectioner’s Sugar, about 2 Tbs. Milk,
(or more if needed for spreading consistency) and 1/2 square (1/2 oz.)
unsweetened chocolate, melted.

FROM: LEE SACK (JDBF28B)

From

Yields
6 Servings

Bittersweet Chocolate Chunk Cookies

Rate this post

Ingrients & Directions


1/2 c Butter or margarine
1/2 c Sugar
1/4 c Packed brown sugar
1 Egg
1 ts Vanilla
1 c Plus 2 Tbsp unsifted flour
1/2 ts Baking soda
1/2 ts Salt
2/3 c Chopped walnuts or pecans
8 oz Ghirardelli Bittersweet
-Chocolate

DIRECTIONS: For food processor method, place butter (cut up), sugar,
brown sugar, egg, and vanilla into processor bowl; process about 10
seconds. (Or in a mixer, cream softened butter with same
ingredients.) Stir flour with baking powder and salt; blend into
creamed mixture. Add nuts. Chop chocolate bars into small pieces;
stir into dough. Drop by rounded teaspoon onto ungreased baking
sheets. Bake at 375-F for 8 to 10 minutes or until light golden
brown. Cool on racks. These cookies are delicious served warm when
the chocolate is still soft. To reheat cookies in the microwave,
process 2 or more cookies for 15 to 20 seconds.


Yields
3 Servings

Road Trip Cookies (marcel Desaulniers)

Rate this post

Ingrients & Directions


2 1/2 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
6 oz Semisweet chocolate; chopped
-into 1/4-inch pieces
3/4 c Granulated sugar
3/4 c Tightly packed light brown
-sugar
1/4 lb Room temperature unsalted
-butter
2 lg Eggs
2 ts Pure vanilla extract
3 c M&M’s peanuts

Preheat the oven to 350 degrees. In a sifter combine the flour, baking
soda and salt. Sift onto a large piece of wax paper and set aside until
needed. Heat 1 inch of water in the bottom half of a double boiler over
medium heat. With the heat on, place the semisweet chocolate in the top
half of the double boiler. Use a rubber spatula to stir the chocolate until
completely melted and smooth, about 4 to 5 minutes. Transfer to a 1-quart
bowl and set aside. Place the granulated sugar, light brown sugar and
butter in a 7-quart bowl. Use a stiff rubber spatula (or a wooden spoon)
to cream the ingredients together until smooth. Add the eggs and vanilla
extract and mix to incorporate. Add the melted chocolate and mix until
combined. Add the sifted dry ingredients and thoroughly combine. Add the
M&M’s, mixing to incorporate. Using 3 heaping tablespoons of dough for
each cookie (approximately 3 ounces), portion 6 cookies, evenly spaced,
onto each of 3 nonstick baking sheets (this is a hefty cookie, so don’t
crowd). Place the baking sheets on the top and center racks of the
preheated oven and bake for 14 minutes. Remove the cookies from the oven
and cool to room temperature on the baking sheets, about 30 minutes. Store
the cooled cookies in a tightly sealed plastic container until ready to
serve.

Yields
1 Servings

Tunnel Of Love Cake

Rate this post

Ingrients & Directions


1/2 c Egg whites (7-8) 1 1/2 t Baking soda
1/2 c Sifted unsweetened dark 1 t Salt
-cocoa 1/2 c Salad oil
1/4 c Boiling water 7 ea Egg yolks
1 3/4 c Sifted cake flour 2 t Vanilla
1 3/4 c White sugar 1/2 t Cream of tartar

Preheat the oven to 325F. In large bowl, let egg whites warm to room
temperature. Place cocoa in small bowl, add boiling water. Stir
cocoa until smooth and allow to cool. In second large bowl, sift
flour, sugar, salt, soda. Make a well in the centre, pour salad oil,
egg yolks, vanilla and cooled cocoa mixture. Beat until smooth.
Sprinkle cream of tartar over the egg whites, and beat at high speed
until stiff peaks form. Do not underbeat. Pour batter over egg
whites, and with rubber spatula gently fold batter and whites until
blended. Turn batter into greased 10″ tube pan. Bake for 65-70
minutes or until the cake tester inserted in middle comes out clean.
Invert pan over neck of bottle and let cake cool completely.
Carefully loosen with spatula and remove from pan. CHOCOLATE CREAM
FILLING: 3 cups heavy cream 1-1/2 cups confectioner’s sugar 3/4 cup
unsweetened dark cocoa 2 tsp vanilla extract 1 tsp unflavored gelatin
(dissolved in 2 tbsp cold water) Beat cream until it just starts to
thicken. Add sugar, cocoa and vanilla extract. Beat until stiff.
Sprinkle gelatin over 2 tbsp cold water to soften it. Heat over hot
water, stirring until gelatin is dissolved Cool and add to whip cream
mixture, folding in carefully. PREPARE CAKE FOR FILLING: Slice 1″
crosswise from top of cake, and set aside. With sharp knife, carve a
tunnel in cake, being careful to leave a 1″ border around centre hole
and sides. With a spoon, remove cake from this area, being sure to
leave 1″ thick base. Reserve 1-1/2 cups of crumbled cake. Measure
2-1/2 cups of chocolate cream in piping bag and use this to fill
cavity of tunnel. The top of the cake then can be placed back on the
filled portion of the cake. Mix cup of chocolate cream with crumbled
cake and use to fill centre hole of cake. Frost up the sides and top
of remaining cake with the rest of the chocolate cream. Refrigerate
until well chilled. Makes 12-16 servings. BEFORE PUTTING THE TOP OF
THE CAKE BACK ON….. You can add other surprises the the Tunnel of
Love Cake. Take 1/2 bag of frozen strawberries, add 1/2 cup orange
juice and sugar to taste, and bring to boil on stove. Soften 2 tbsp
of gelatin in 1/4 cup cold water, and add to strawberries, stirring
until dissolved. Allow this mixture to cool before adding inside the
cake. Origin: Newspaper clipping Shared by: Sharon Stevens, Jan/95.


Yields
12 servings