Toll House Pie

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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

Italian Pound Cake

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Ingrients & Directions


1/2 lb Butter
2/3 lb Ricotta cheese
1 2/3 c Sugar
8 ts Sugar
5 Eggs
2 ts Vanilla
2 c Cake flour
4 ts Whipping cream
1/4 ts Salt
Grated semi-sweet chocolate
-or sliced strawberries
1 ts Vanilla
FROSTING
8 oz Semi-sweet chocolate bits
1/2 c Strong brewed coffee
10 tb Unsalted butter, chilled

CAKE/FILLING

Cake: Cream butter, slowly adding sugar until light. Add eggs one at a
time. Stir in remaining ingredients. Bake in buttered and floured 9 x 5
loaf pan at 325 degrees for 1-1/4 to 1 1/2 hours or until done. Cool in pan
for 5 minutes before turning onto rack. Slice horizontally into three
sections.

Filling: Combine first four ingredients in blender until smooth. Fold in
grated chocolate or strawberries. Spread evenly between layers.

Frosting: Melt chocolate with coffee over very low heat. Beat in butter a
small amount at a time. Continue beating until thick and of spreading
consistency. Frost cake and garnish.

From

Yields
6 Servings

Irish Cream And Chocolate Cheesecake

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Ingrients & Directions


-CRUST-
1 2/3 c Chocolate wafers; crushed
1/3 c Butter; melted

FILLING
2 pk Gelatin, unflavored
1/4 ts Salt
1 tb Coffee, instant
2 c Milk
4 Egg; separated
1/3 c Irish cream liqueur
1 lb Cream cheese
1/2 c Sugar
4 oz Chocolate, semi-sweet

CRUST: In bowl, combine wafers and butter. Press into 13 x 9 inch glass
baking dish. Refrigerate.

FILLING: In saucepan, cook gelatin, salt, coffee and milk, stirring
constantly, over medium heat until hot and coffee is dissolved. Reduce
heat. Stir a little coffee mixture into egg yolks, then pour egg mixture
back into saucepan. Cook, stirring frequently, until mixture thickens
slightly, 4 to 5 minutes. Remove from heat and add liqueur.

Using an electric mixer or food processor, blend cream cheese and 1/4 cup
of the sugar until smooth. Slowly blend coffee mixture into cream cheese.
Chill, stirring occasionally, until consistency of raw egg whites, about 1
to 1-1/2 hours. Meanwhile, melt chocolate in double boiler over hot
water. Let cool. Beat egg whites until soft peaks form. Gradually add
remaing sugar and beat until stiff peaks form. Gently fold egg whites into
coffee mixture. Transfer 1-1/2 cups of coffee mixture to small bowl and
fold in chocolate. Using large spoon, alternately spoon two mixtures over
chocolate crust. Use knife to swirl chocolate through coffee mixture.
Refrigerate until firm, at least 6 hours.

From

Yields
12 Servings

Instant Chocolate Cake

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Ingrients & Directions


8 oz Plain round chocolate wafer
-cookies
1 c Heavy cream
1/4 c Confectioners’ sugar
2 ts Vanilla

Set 1/4 of the cookie chunks in a 10-inch pie plate. In a chilled bowl with
chilled beaters whip the cream until semi stiff. Incorporate the sugar and
beat until stiff; fold in the vanilla.

Crumble a quarter of the cookies in a 10-inch pie plate. Spread a quarter
of the whipped cream over the cookies. Arrange some whole cookies over
that, spread with another quarter of the whipped cream. Repeat with layers
of whole cookies and whipped cream, ending with a layer of whipped cream.
Cover the pie with plastic wrap and refrigerate for 8 hours at least or,
preferably overnight.

Yield: 8 servings

Yields
1 Servings

Honey Chocolate Cake

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Ingrients & Directions


1/2 c Sifted flour
1/2 ts Baking powder
1/4 ts Salt
6 oz Semi-sweet chocolate
2 Eggs
6 tb Honey
1 tb Vanilla
1 c Chopped nuts (optional)
1/3 c Butter

From: leiba@eskimo.com

Date: Thu, 8 Aug 1996 15:44:07 -0700 (PDT)
Golden Blossom Honey has a free newsletter that is sent out about 4 times a
year. Of course, the recipes all use honey…G The neat thing is that
they always include recipes for Jewish Holidays, and this cake is one of my
favorites. If you’d like to receive their newsletter, call 1-800-220-2110
and tell them you’d like to get their “Beeline” newsletter.

(from Golden Blossom Honey’s “Beeline” Newsletter.)

1. Sift together all dry ingredients.

2. Melt chocolate and butter, then cool.

3. Beat in eggs, one at a time.

4. Beat in honey and vanilla.

5. Stir in dry ingredients and nuts.

6. Butter an 8″x8″ pan. Bake at 375 for 30 minutes, making sure to test
for doneness. Top with whipped cream.

JEWISH-FOOD digest 307

From the Jewish Food recipe list. Downloaded from Glen’s MM Recipe
Archive,

Yields
12 Servings

Chocolate Swirl Pie

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Ingrients & Directions


-CRUST-
1 1/2 c Graham cracker crumbs
3 tb Butter
1 tb Brown sugar
1/2 ts Cinnamon
1 Egg white

FILLING
3 oz Semi-sweet chocolate;
-chopped
12 oz Silken tofu
1/2 c Low fat yogurt
1/4 c Honey
2 Eggs
2 ts Vanilla extract
1/4 ts Salt

From:Light Desserts by Robert Rose

Preheat oven to 350′

In a food processor, process all the crust ingredients until crumbly.
Pat onto bottom of 9″ sprayed pie plate.

In a bowl set over hot (not boiling) water, melt chocolate & stir
until smooth. Set aside. In the processor, process the rest of the
filling ingredients until smooth. Pour into crust. Pour melted
chocolate into a plastic squeeze bottle (or a small Baggie & snip off
a corner). Draw lines across the pie at 1″ intervals. Pull a
toothpick across the lines at regular intervals to create a swirl
pattern.

Bake 30 minutes or until pie is loose just at center. Cool to room
temperature on a wire rack. Chill at least 2 hours before serving.


Yields
1 servings