Minggu, 04 Desember 2011
Balls Chocolate Pecan Rum
23.20 | 
Diposting oleh
nugroz
1 pound pecans, shelled and ground8 1 / 2 oz chocolate wafers, crushed1 / 2 c dark rum1 / 3 c HoneyPowdered sugarCombine all ingredients except powdered sugar in large bowl.Mix well. Refrigerate for 20 minutes. Spoon to form round balls.Store in an airtight container, airtight container. Just before serving orgiving, roll in powdered sugar. Makes 100 bullets.
Label:
Sabtu, 03 Desember 2011
Balls Chocolate Mint Dessert
9 oz chocolate chips, melted1 / 2 c mint cream24 oz cream cheese, softenedGround cinnamon 1 TS2 c pecans, finely choppedChocolate cookie wafersIn a large bowl, combine ingredients except pecans until smooth.Cover and refrigerate 1 hour. Divide the mixture into 1 part per ball, and the forminto balls. Roll balls in pecans. Serve with chocolate cookie wafers.Store in refrigerator.
Jumat, 02 Desember 2011
Balls chocolate hazelnut cream
1 / 2 c finely chopped hazelnutsVanilla cookie crumbs 1 c1 c powdered sugar2 tb CocoaCorn syrup 2 TBCream 1 / 4 c1 / 2 ts VanillaCombine all ingredients and mix well. The mixture should be moistto the touch. Roll into balls the size of a walnut. Roll inpowdered sugar or finely chopped hazelnuts. Store for at least 2days in a covered container.
Kamis, 01 Desember 2011
Chocolate Bourbon Balls
C Margarine 1 / 2 or butter4 c powdered sugar1 c finely chopped nutsBourbon 1 / 4 c1 pk (6 ounces) milk chocolate chips3 TB half and half.Place margarine in a medium bowl. Microwave on HIGH (100%) tomelted, 1-2 minutes. Mix sugar, nuts and bourbon. Refrigerateuntil firm.Shape into 1-inch balls. Refrigerate until firm. Combine the chocolatechips and half and half in small bowl. Microwave on MEDIUM-HIGH(70%) until chocolate chips are melted, 1 to 2-1/2 minutes, stirringonce or twice. Stir until smooth. Pour over the chocolate candy.(Reheat chocolate if necessary.) Chill.
Rabu, 30 November 2011
chocolate Balls
2 sticks margarine
1 1 / 2 c Graham crumbs
1 / 2 cup chopped pecans
1 c Coconut
1 box powdered sugar
1 tb Vanilla
12 oz Jar crunchy peanut butter
Package semisweet chocolate chips 6 ounces
1 / 2 cake paraffin (half of 1 / 4 pound size)
Melt margarine in large containers. Stir in graham crumbs,
Pecans, coconut, powdered sugar and vanilla, add peanut butter
and mix well. Roll into walnut size balls and lay stretched out on wax paper.
Melt chocolate and paraffin together over hot water. With the help of 2
Teaspoon (or any method you prefer) dip each ball into mixture
Return to wax paper. The balls are cool too quickly. Yield 6 dozen.
1 1 / 2 c Graham crumbs
1 / 2 cup chopped pecans
1 c Coconut
1 box powdered sugar
1 tb Vanilla
12 oz Jar crunchy peanut butter
Package semisweet chocolate chips 6 ounces
1 / 2 cake paraffin (half of 1 / 4 pound size)
Melt margarine in large containers. Stir in graham crumbs,
Pecans, coconut, powdered sugar and vanilla, add peanut butter
and mix well. Roll into walnut size balls and lay stretched out on wax paper.
Melt chocolate and paraffin together over hot water. With the help of 2
Teaspoon (or any method you prefer) dip each ball into mixture
Return to wax paper. The balls are cool too quickly. Yield 6 dozen.
Selasa, 29 November 2011
Carob Candy Balls
1 / 2 c Carob powder
1 / 2 cup honey
1 / 2 c Peanut butter
1 / 2 cup sesame seeds
1 / 4 cup wheat germ
1 / 4 cup dry milk powder
1 c honey biscuit crumbs
Blend together carob powder, honey, peanut butter, sesame,
Wheat germ and powdered milk. Form into 1 1/2-inch balls. Roll in
graham crumbs. Refrigerator 1 hour before serving. this
Candy is low salt, high in potassium. For 24 candy balls
1 / 2 cup honey
1 / 2 c Peanut butter
1 / 2 cup sesame seeds
1 / 4 cup wheat germ
1 / 4 cup dry milk powder
1 c honey biscuit crumbs
Blend together carob powder, honey, peanut butter, sesame,
Wheat germ and powdered milk. Form into 1 1/2-inch balls. Roll in
graham crumbs. Refrigerator 1 hour before serving. this
Candy is low salt, high in potassium. For 24 candy balls
Senin, 28 November 2011
Vienna Chocolate Bars
2 sticks butter
2 egg yolks
1 1 / 2 C sugar
2 1 / 2 C flour
1 (10 ounces) raspberry jelly (seedless)
Semisweet chocolate chips 1 C
1 / 4 tsp. salt
4 egg whites
Preheat oven to 350 Cream butter with egg yolks
and 1 / 2 cup sugar. Flour and knead with
Fingers. Pat dough with your fingers on greased
On baking sheet about 3 / 8 "thickness. Bake for
15 to 20 minutes, until lightly browned. remove
from the oven. Spread with jam and top with
Chocolate chips. Beat egg whites and salt
stiff peaks form. Fold in the remaining cup
Sugars. Spread gently on the top. bake
another 24 minutes. Cool and cut 2 "x2" bars.
2 egg yolks
1 1 / 2 C sugar
2 1 / 2 C flour
1 (10 ounces) raspberry jelly (seedless)
Semisweet chocolate chips 1 C
1 / 4 tsp. salt
4 egg whites
Preheat oven to 350 Cream butter with egg yolks
and 1 / 2 cup sugar. Flour and knead with
Fingers. Pat dough with your fingers on greased
On baking sheet about 3 / 8 "thickness. Bake for
15 to 20 minutes, until lightly browned. remove
from the oven. Spread with jam and top with
Chocolate chips. Beat egg whites and salt
stiff peaks form. Fold in the remaining cup
Sugars. Spread gently on the top. bake
another 24 minutes. Cool and cut 2 "x2" bars.
Minggu, 27 November 2011
chocolate praline
1 LB sugar
1 LB Walnuts, finely chopped
Almonds 1 LB
1 LB Semi Sweet Chocolate
1 LB Whole Walnuts
In a saucepan, cook butter and sugar, cook for 5 minutes. stir in
Almonds and cook for 10-20 minutes, or until nuts begin to pop and turn
brown. Pour into a shallow pan, let cool and take. Melt chocolate and
Pour over mixture in pan. Sprinkle w / chopped walnuts. after
Turn mixture hardens, and sprinkle bottom w / walnuts. break
Candy into pieces.
1 9-inch prepared pie shell, baked
1 LB Walnuts, finely chopped
Almonds 1 LB
1 LB Semi Sweet Chocolate
1 LB Whole Walnuts
In a saucepan, cook butter and sugar, cook for 5 minutes. stir in
Almonds and cook for 10-20 minutes, or until nuts begin to pop and turn
brown. Pour into a shallow pan, let cool and take. Melt chocolate and
Pour over mixture in pan. Sprinkle w / chopped walnuts. after
Turn mixture hardens, and sprinkle bottom w / walnuts. break
Candy into pieces.
1 9-inch prepared pie shell, baked
Sabtu, 26 November 2011
Chocolate filled Bon Bons
1 / 2 c. Butter flavor shortening
1 / 2 c. granulated sugar
1 / 4 c. firmly packed brown sugar
1 tsp. vanilla
1 egg
1 2 / 3 of flour, unsifted,
36 chocolate kisses
36 peach halves
Cream shortening, sugar, vanilla sugar and egg in large bowl at medium
Speed of the mixer. Flour, baking powder and salt. Stir in
Cream mixture. Press 2 teaspoons dough level measurement
around each kiss, kiss for completely. Gently place pecan half a
over the other. Bake on baking sheet for 6-7 minutes to give
(Cookies will not brown, not over bake). Gently press pecans into
Hot cookies. Cool on baking sheet for 1 minute, then remove
Cooling racks.
1 / 2 c. granulated sugar
1 / 4 c. firmly packed brown sugar
1 tsp. vanilla
1 egg
1 2 / 3 of flour, unsifted,
36 chocolate kisses
36 peach halves
Cream shortening, sugar, vanilla sugar and egg in large bowl at medium
Speed of the mixer. Flour, baking powder and salt. Stir in
Cream mixture. Press 2 teaspoons dough level measurement
around each kiss, kiss for completely. Gently place pecan half a
over the other. Bake on baking sheet for 6-7 minutes to give
(Cookies will not brown, not over bake). Gently press pecans into
Hot cookies. Cool on baking sheet for 1 minute, then remove
Cooling racks.
Jumat, 25 November 2011
Cappuccino Bon-Bons
1 package brownie mix family-size (13 x 9) size
2 eggs
1 / 3 cup water
1 / 3 cup cooking oil
1 1 / 2 tbsp. instant coffee
1 tsp. ground cinnamon
Whipped Topping
Small or large foil cupcake liners
Preheat oven to 350 degrees
Place foil muffin cups on baking sheet
Combine all ingredients except cream
Fill small deposits with 1 tbsp. filling
Fill large liners with 1 / 4 cup mix.
Bake cupcakes for 12-15 minutes small.
Bake large 20-25 minutes or until toothpick comes out clean.
Cool completely.
Garnish with a dollop of whipped cream and a pinch of cinnamon
before
. serve
2 eggs
1 / 3 cup water
1 / 3 cup cooking oil
1 1 / 2 tbsp. instant coffee
1 tsp. ground cinnamon
Whipped Topping
Small or large foil cupcake liners
Preheat oven to 350 degrees
Place foil muffin cups on baking sheet
Combine all ingredients except cream
Fill small deposits with 1 tbsp. filling
Fill large liners with 1 / 4 cup mix.
Bake cupcakes for 12-15 minutes small.
Bake large 20-25 minutes or until toothpick comes out clean.
Cool completely.
Garnish with a dollop of whipped cream and a pinch of cinnamon
before
. serve
Rabu, 23 November 2011
FUDGE rum balls
1 package. Duncan Hines Moist Deluxe Butter Recipe Fudge Cake Mix1 c. finely chopped pecans or walnuts1 tbsp. Rum extract2 c. sifted powdered sugar1 / 4 c. unsweetened cocoaPecans or walnuts, finely choppedFirst Preheat oven to 375 degrees F. inch Grease and flour 13x9x2. pan Prepare, bake and cool cake following directions on the package.Second Crumble cake into large bowl type. Stir well with fork until crumbs goand be of uniform size. Add 1 cup nuts, rum extract, confectioners'Sugar and cocoa. Stir until well blended.Third Form heaping tablespoons of mixture into balls. Garnish withrolling balls in finely chopped nuts. Press firmly to hold nutsBalls. Makes 6 dozen. Tip: Replace real rum for rum extract.
Selasa, 22 November 2011
COCONUT FUDGE BALLS
2 / 3 c. Evaporated milk2 1 / 2 c. Powdered sugarSemisweet chocolate chips 12 ounces1 c. chopped nuts7 ounces or more coconutMix chocolate chips and milk and microwave until melted (about 3Minutes).Stir in sugar and nuts. Chill-1 / 2 hour. Roll into balls. Color coconut oiland roll balls in coconut.
Senin, 21 November 2011
Cadbury Creme Egg
Serving size: 12Preparation time:Categories:1 / 2 cup light corn syrup1 / 4 cup butter, softened1 teaspoon vanilla1 / 4 teaspoon salt3 cups powdered sugar4 drops yellow food color2 drops red food color1 bag milk chocolate chips (12 ounces)2 tablespoons vegetable shortening1) enter the Combine corn syrup, butter, vanilla and salt in a large bowl.Beat until smooth with an electric mixer.2) powdered sugar, one cup at a time, mixing by handeachIn addition. Mix well until all creamy.Remove 3) over 1 / 3 of the mixture, and place them in a small bowl.Addthe food coloring, and stir well.4) include both mixtures, and in the refrigerator for at least 2 hours oruntil firm.5) When mixtures are firm, roll a small marble-size ball from theOrange filling and wrap some of the white filling (abouttwice as large) around him. Form this filling into the shape of aEgg, and place them on a baking sheet that has been brushed with aLight coating of vegetable shortening. Repeat the process with theremaining ingredients for the filling, then cool them "eggs" for 3-4Hours, or until firm.6) Combine the milk chocolate chips with shortening in a glassorCeramic bowl. Microwave chocolate on HIGH for 1 minute, then stirStir and microwave again for 1 minute.7) Use a fork to dip each center into the chocolate, tap the forkslightly to the side of the bowl, then place each candy on waxedPaper. Chill.8) cooling after 1-2 hours, dip each candy once more and chillfor several hours or until completely solid.
Minggu, 20 November 2011
German Chocolate Chip Bread
2 boxes of German chocolate cake mix2 small boxes of chocolate instant pudding1-12 oz sour cream10 eggs1 1 / 2 cups oil1 / 2 cup water12 ounces of chocolate chips1 cup chopped nuts (if desired)Instructions:Mix all ingredients. Pour into greased loaf pans three. Bakeat 325 degrees for one hour or until done when tested with woodto pluck.May be frozen, heated in the microwave and keep in the fridgefor several days.
Sabtu, 19 November 2011
Eclair Cake
£ 1 1 box Honey Graham Crackers **2 small or regular instant vanilla pudding *2 3 / 4 c. Milk1 8 oz container Cool WhipFrosting:1 can Duncan Hines Chocolate Buttercream frosting, soft forabout 10 seconds in the microwave so that it spread easilythe upper layer of the cake.OR1 package. Choco-bake (unsweetened liquid chocolate)2 tsp. White Diamonds2 tsp. Vanilla3 T. soft margarine1 1 / 2 c. Powdered sugar3 T. milkButter 9x13 pan ", and layer with whole Graham Crackers.Prepare pudding according to pkg. Direction and let cool, or forInstant pudding, pudding mix and milk. Blend in cool whip.Put half of pudding mixture over crackers. Layer more crackers overPudding. Top with the rest of the pudding. Cover with a layer of crackers.You have 3 layers of crackers.Refrigerator for 2 hours. before frosting.Frosting:Beat all ingredients, stir smooth glaze. Frost cake andRefrigerator for 2 hours.Cake can be frozen.Makes 10-16 servingsNote:* Chocolate pudding can be used.* French vanilla pudding may be used.** Chocolate Graham Crackers can be used.
Jumat, 18 November 2011
Cream Cheese Topped Brownies
Brownie batter:1 c. Butter or margarine2 c. Sugar2 tsp. Vanilla extract4 eggs3 / 4 c. powdered baking cocoa (Hershey's or private label)1 / 2 tsp. Baking powder1 / 4 tsp. Salt1 c. FlourCream Cheese Marbling:1 egg1 / 4 c. Sugar4 oz pkg. Fresh cheese, softenedIn a lg. Butter, 2 c.: bowl combine the following orderSugar, vanilla extract, 4 eggs, cocoa, baking powder, salt and flour.Grease 9x13 "baking dish. Pour batter into prepared pan.Prepare the cream cheese topping: in a separate bowl, beatsmooth: 1 egg, 1 / 4 sugar and soft cream cheese.Drop spoon the cream cheese mixture over the brownie batter.Run knife lengthwise of pan dragging through the creamCheese. Turn pan and drag knife again over the pan of the marbleMixture, but not combine.Bake in 350 oven for 30-35 minutes. or until brownies just begin to pullsides of the pan. Cool. Cut into bars.Makes about 24 brownies
Kamis, 17 November 2011
M & M'S ® Holiday Brownies
To treat a rich, colorful layered, that the family can help decorate.What you need:1 box your favorite brownie mix (for 13 "x 9" baking pan)1 bag M & M'S ® Milk Chocolate Candies for the Holidays2 8-ounce packages cream cheese2 / 3 cup sugar1 / 4 cup cream2 eggs1 / 2 teaspoon vanilla extract1 1 / 2 cup whipped cream (optional)What to do:Preheat the oven to 350 degrees.Prepare the brownie mix according to package directions.Spoon batter into 13 "x 9" baking pan, spreading evenly.The dough with 1 cup M & M'S ® Brand Milk Chocolate Candiesfor the holidays.In another bowl, thoroughly beat the cream cheese with theSugars. Slowly, the cream, eggs and vanilla extract. MixtureBlend until smooth, scraping the sides of the bowl severalTime.Evenly spoon the cream cheese mixture over brownie batter.Bake for 50 to 60 minutes, or until a toothpick inserted in theMiddle of the pan comes out clean, almost.Remove and cool completely.Optional: Just before serving, top with a layer of whipped cream.Cut into 2-inch squares.Before serving, decorate with M & M'S ® Brand Milk ChocolateSweets for the holidays. Refrigerate any leftovers.Cream Cheese BrowniesINGREDIENTS:4 oz package German sweet chocolate5 tablespoons butter3 oz package cream cheese1 cup sugar3 eggs1 / 2 cup plus 1 tablespoon flour1-1/2 teaspoons vanilla1 / 2 tsp baking powder1 / 4 teaspoon salt1 / 2 cup nuts, chopped1 / 4 teaspoon almond extractPreparation:Melt chocolate with 3 tablespoons butter over low heat, stirring constantlytime. Cool. Cream remaining butter with cream cheese until. soft By and 1 / 4 cup sugar. Blend in 1 egg, 1 tbspFlour and 1 / 2 teaspoon vanilla. Set aside.Beat remaining eggs until thick. Gradually add remaining sugar. AddBaking powder, salt and remaining flour. Blend in cooled chocolateMix, nuts, almond extract and remaining vanilla. Measure 1CupChocolate dough and set aside.Spread remaining chocolate batter into a greased 9-inch square pan.Topwith cheese mixture. Drop measured chocolate batter fromTablespoonto cheese mixture; marbleize twist. Bake at 350 degrees F for 35-40Minutes. Cool. Cut and refrigerate.Yield: 18 squares
Rabu, 16 November 2011
PEANUT BUTTER BON BONS
1 1 / 2 c. graham cracker crumbs 1 c. peanut butter 1 c. melted oleo or butter 1 pound. powdered sugar 12 oz. milk chocolate chips 1 / 2 bar paraffin Form crumbs, peanut butter, oleo and sugar into balls and freeze. Melt chips and paraffin in double boiler. Dip balls into chocolate mixture. M & M'S ® Holiday Brownies A rich, colorful, layered treat that the family can help decorate. What you'll need: 1 box your favorite brownie mix (for 13 "x 9" baking pan) 1 bag M & M'S ® Milk Chocolate Candies for the Holidays 2 8-ounce packages cream cheese 2 / 3 cup sugar 1 / 4 cup heavy cream 2 eggs 1 / 2 teaspoon vanilla extract 1 1 / 2 cups whipped cream (optional) What to do: Preheat the oven to 350 degrees. Prepare the brownie mix according to the package directions. Spoon batter into 13 "x 9" baking pan, spreading evenly. Cover batter with 1 cup of M & M'S ® Brand Milk Chocolate Candies for the Holidays. In another mixing bowl, thoroughly beat the cream cheese with the sugar. Slowly add the heavy cream, eggs and vanilla extract. Blend mixture until smooth, scraping down the sides of the bowl several times. Evenly spoon the cream cheese mixture over the brownie batter. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the pan comes out almost clean. Remove and cool completely. Optional: Just before serving, top with a layer of whipped cream. Cut into 2-inch squares. Prior to serving, decorate with M & M'S ® Brand Milk Chocolate Candies for the Holidays. Refrigerate any leftovers. Cream Cheese Brownies INGREDIENTS: 4 ounce package chocolate 5 tablespoons butter Deutsch 3 ounce package cream cheese 1 cup sugar 3 eggs 1 / 2 cup plus 1 tablespoon flour 1-1/2 teaspoons vanilla 1 / 2 teaspoon baking powder 1 / 4 teaspoon salt sweet 1 / 2 cup nuts, chopped 1 / 4 teaspoon almond extract TO PREPARE: Melt chocolate with 3 tablespoons butter over low heat, stirring constantly. Cool. Cream remaining butter with cream cheese until soft. Gradually add 1 / 4 cup sugar. Blend in 1 egg, 1 tablespoon flour, and 1 / 2 teaspoon vanilla. Set aside. Beat remaining eggs until thick. Gradually add remaining sugar. Add baking powder, salt, and remaining flour. Blend in cooled chocolate mixture, nuts, almond extract, and remaining vanilla. Measure 1 cup chocolate batter and set aside. Spread remaining chocolate batter into a greased 9-inch square pan. Top with cheese mixture. Drop measured chocolate batter from tablespoon onto cheese mixture; swirl to marbleize. Bake at 350 º F for 35 to 40 minutes. Cool. Cut and store in refrigerator. YIELD: 18 squaresPEANUT BUTTER BON BONS1 1 / 2 c. graham crumbs1 c. Peanut butter1 c. melted butter or oleo1 pounds powdered sugar12 ounces milk chocolate chips1 / 2 bar paraffinForm crumbs, peanut butter, oleo and sugar into balls and freeze.Melt chips and paraffin in double boiler. Dip balls into chocolateMixture.
Selasa, 15 November 2011
Mini Chocolate Chip Cheesecake Ball
INGREDIENTS:1 8-ounce package cream cheese, softened1 / 2 cup butter, softened3 / 4 cup powdered sugar2 tablespoons brown sugar1 / 2 teaspoon vanilla extract3 / 4 cup mini semisweet chocolate chips3 / 4 cup finely chopped pecansGETTING THERE:In a medium bowl, beat together cream cheese and buttersmooth.Mix in powdered sugar, brown sugar and vanilla. Stir inChocolate chips. Cover and chill in refrigerator for 2 hours.Form chilled cream cheese mixture into a ball. Wrap with plastic,and cooling in the refrigerator for 1 hour or overnight. Roll theCheese ball in finely chopped pecans before serving. Serve withChocolate Graham Crackers.
Senin, 14 November 2011
Rich Chocolate Brownies
Ingredients3 / 4 cups flour1 / 4 t. Salt1 1 / 2 squares unsweetened chocolate1 / 2 c. Margarine or butter2 eggs1 cup sugar1 t. Vanilla1 ripe banana, mashed well1 / 2 cup semi-sweet chocolate chips1 / 2 cup broken walnut meatsNo baking powder or baking soda. This makes them particularly dense and moist.DirectionsPreheat oven to 350 F (325 for glass pan). Flour andSalt in a small bowl. Set aside. Melt margarine or butterunsweetened chocolate in a small saucepan over low heat. It is at room temperatureTemperature. In a large bowl, combine eggs, sugar and vanilla. Addmashed banana. Stir in chocolate mixture. Gradually sift andStir in flour mixture. Add chocolate chips and nuts. Pourpan in an 8 "x 8", that has been sprayed with Pam or cookingOil. Bake for 30 to 35 minutes.
Minggu, 13 November 2011
Oatmeal, peanut butter and chocolate chunk cookie
3 / 4 cup butter, softened3 / 4 cup peanut butter1-1/4 cups brown sugar1-1/4 cups granulated sugar1-1/2 teaspoons baking powder1 / 2 teaspoon baking powder3 eggs1-1/2 teaspoons vanilla2-1/4 cups all-purpose flour2-2/3 cups rolled oats1 10-ounce package miniature milk chocolate kissesFirst Peanut butter and butter in a large bowl with aelectricMixer on medium to high speed for 30 seconds. Add granulatedBrown sugarSugar, baking powder and baking soda, beating until combined,Scrape sidesbowl occasionally. Beat in eggs and vanilla until combined. BeatinOf flour. Stir in oatmeal with a wooden spoon. Stir in chocolateKisses.Second Drop dough from a # 50 or # 60 blade, or a tablespoon, 3Inches apartan ungreased baking sheet. A little dough flat with yourHand, if desired. Bake in a 375 degree F oven about 8 to 10 minutesor until edges are lightly browned. Transfer to racks and cool.In an airtight container or plastic bag at room temperature untilto 3 days. Makes 60-72 cookies.Make-Ahead Tip: Cool cookies completely. In an airtight or freezerContainer, arrange cookies in a single layer, cover with a sheetWax paper. Repeat the layers, with enough air space to closeContainer easily. Freeze up to 1 month.
Sabtu, 12 November 2011
Mocha Fondue
Update chocolate fondue served with a hint of coffee and with itMeringue cookies crispy dippers.1 4-ounce package sweet baking chocolate, broken up4 ounces semisweet chocolate, chopped2 / 3 cup light cream or milk1 / 2 cup sifted powdered sugar1 teaspoon instant coffee crystals2 tablespoons coffee liqueurVarious fruits (such as star fruit slices, pineapple chunks, kiwiFruit wedges, strawberries, pear slices, banana slices)Meringue CookiesFirst In a heavy saucepan combine chocolate, cream, sugar andCoffeeCrystals. Heat and stir over low heat until melted and smooth.Remove from heat, stir in liqueur. Pour into a fondue pot, keepingwarm over low heat. Serve with fruit and pastries. Power 6-8Servings.
Jumat, 11 November 2011
White Chocolate Pretzels
1 package. long pretzel rods1 package. Almond bark or vanilla candy coatingDecorations, such as red and green sprinkles, holiday M & Ms orbrokenup candy canesPlace the candy coating in a microwave-safe bowl. Be sure todonot get any water into the bowl. In general water causes the candyCoating does not melt properly and separate.Microwave the candy coating for 1 min., Then stir and microwave anadditional min. until completely melted and smooth.Stick a pretzel rod in chocolate, and with a spoon, about Cover3 / 4 of the pretzel with chocolate. Let the excess drip back into theBowl.Sprinkle the chocolate with either red and green colored sprinkles,crushed peppermint candy or stick to red and green M & Ms, theChocolate.Place the decorated pretzel on a piece of wax paper or aluminumFoil, and let it dry completely, about 1 hour. Drag the pretzelsfrom the paper.25). Pretzel BouquetLay about 10 White Chocolate Pretzels on a sheet of red or greenTissue paper.Wrap the pretzels up like a bouquet of roses would be wrapped, andTie red, green and white curling ribbon to secure it in the middle.Bind with scissors, curl the ribbon, then a small gift card.26). Pretzels In A GlassLooking for a tall glass, like a parfait glass or one of those neatGlasses of mixed drinks is served in.Pour your stay in candy, like M & Ms or hard mints, in theGroundthe glass. Place as many pretzels as you can into the glass sits onthe candy, but leave a little room for them to move, sotheynot break when pulled.Cover the top of the jar with a piece of colored plastic or foilYou can cut a piece of holiday fabric, and double the width of theBest to meet with pinking shears.Tie a pretty ribbon to secure the glass and you have a neatGift for someone special!
Kamis, 10 November 2011
Chocolate Cake In A Jar
1 stick plus 3 T. butter or margarine3 c. White sugar4 eggs1 T. vanilla2 c. Applesauce, unsweetened3 c. White flour3 / 4 c. unsweetened cocoa powder1 tsp. Baking powder1 / 2 tsp. Baking powder1 / 8 tsp. SaltPrewash 8 pint-sized wide mouth canning jars (be sure to useTypethat no shoulders) in hot soapy water. Rinse, dry and letthey come to room temperature. Grease insides of jar well withButter.Butter with the sugar and half the stir until smooth. Eggs andremaining sugar, vanilla and applesauce.Sift dry ingredients together and add the applesauce mixture alittle at a time. Beat well after each addition.Pour 1 c. Batter into each jar, and carefully remove doughfrom the rims.Place jars in a preheated oven 325, and bake for 40 minutes.While cake is baking, bring a pot with water to a boil andCarefully cover. Remove pan from oven, cover and keep hot untilready to use.When the cake is finished baking, remove jars from the oven. Dosurejar rims are clean. (If they are not, jars will not seal properly)Put lid on and screw rings on vessels to.Jars will seal as they cool.Cake will serve directly from film to when ready.Eat within 1 month.
Rabu, 09 November 2011
Caramel Apples w / Chocolate
Makes 8 apples1 piece of styrofoam1 apple8 ICE-cream sticks12 packages (14 ounces each) creamy caramels2 Tbsp. Water3 / 4 cup pistachios, chopped8 foil cupcake liners3 ounces semisweet chocolatePlace Styrofoam on a flat surface. Lightweight jacketGrease a baking tray. Remove stemsfrom apples. Insert wooden stick into stemeach apple. Place caramels and put them in the pot. Add theWater, heat, stirring, until caramel is melted.Working quickly with one apple at a time, andkeep caramel over low heat, dip the apple inthe caramel, turning to coat the apples, removeShake the apple from the caramel. PatPistachio on top of apple on preparedSheet. Refrigerator until caramel is cool. HeatChocolate in top of double boiler until melted.Drizzle chocolate over apples. Press applesSticks into Styrofoam. Refrigerator for up toChocolate hardens. Remove from Styrofoam to foilMuffin tins
Selasa, 08 November 2011
Babe Ruth Bars
1 cup peanut butter1 cup white corn syrup1 / 2 cup brown sugar1 / 2 cup white sugar6 cups corn flakes cerealSemisweet chocolate chips 1 cup2 / 3 cup peanuts1 In a large saucepan over medium heat, combinethe peanut butter, corn syrup, brown sugar andWhite sugar. Cook stirring occasionally, untilsmooth. Remove from heat and quickly in the mixCornflakes, chocolate chips and peanuts untilevenly coated.2 Press the entire mixture gently into a buttered9x13 inch baking dish. Let cool completelybefore cutting into bars.
Senin, 07 November 2011
Chocolate Anise Truffles
Ingredients:1 / 4 cup anisette1 / 2 cup butter12 ounces semi-sweet chocolate2 cups powdered anise cookiesInstructions:Melt the chocolate in a water bath, stirring constantly with awoodenSpoons. When the chocolate has melted, add the butter and slowlyStir them into the chocolate as it melts. Continue stirring for anotherMinuteuntil well blended and smooth. Add the rum and stir until wellmixed, then sprinkle in the powdered anise cookies (a little at aTime, as sometimes it takes less) until the mixture slightlythickened but still smooth. You want the mixture as a continuedthick sauce at this point.If you are thoroughly mixed into the rest of the top anisettesTheirDouble-boiler in a bucket of ice and whisk the truffle mixture slowlyuntil it cooled (approx. 15 minutes). Do not listen to or whickingButter and rum will separate from the chocolate and anise. WhentheSauce is completely cooled, should a soft but solidConsistencyThen the spoon and form into truffles and coat withCocoa powder or icing sugar.
Minggu, 06 November 2011
Cognac Truffles
Ingredients:3 squares unsweetened chocolate 1 ounces1 1 / 4 cup powdered sugar1 / 3 c butter3 egg yolks (I use the whites to make macaroons or meringueCookies)1 teaspoon vanilla or 2 tablespoons cognacInstructions:Melt chocolate. Combine sugar and butter type in a bowl. Creamtogether. Egg yolks, one at a time. Stir in melted chocolate andAroma. Chill mixture. Break into pieces and form balls. Rollin the coating.The air-dry for 1 hour. Store in airtight container in very cool place.Powerabout fifty truffles.Suggested coatings: ground almonds or other nuts, cocoa, moremelted chocolate, powdered sugar, coconut, chocolate orcoloredjimmies.Note that this uses raw egg yolks. I find a melon baller veryhandy in the formation of the truffle.
Sabtu, 05 November 2011
Easy Truffles
(Servings: 64)Ingredients:8 ounces semi-sweet chocolate1 / 3 c Milk1 / 3 c unsalted butter2 pcs egg yolks, lightly beaten1 / 4 t vanilla extract1 x unsweetened cocoaInstructions:Melt chocolate in saucepan with milk and butter over low heat,Stir until smooth. Remove from heat. Stir 1 / 4 cup hot mixturein egg yolks, whisk egg yolks in giving the chocolate mixture in saucepan.Add vanilla, beat well. Pour into a small bowl, cover and refrigerateuntil firm. (You can in the refrigerator for up to 2 days in this businessPoint.)Shake form teaspoons into balls, roll in cocoa.Makes 1 pound (about 2 dozen). About 75 calories per.For gift-giving: use a glass covered candy dish with lid or withPlastic foil. Refrigerate covered for 3 weeks and in freezerfor up to 2 months.
Jumat, 04 November 2011
White Chocolate Apricot-Hazelnut Truffles
(Makes 28 truffles)Ingredients:1 1 / 4 C hazelnuts (aka Hazelnuts)1 / 4 C finely chopped dried apricots24 ounces imported white chocolate6 Tbl creamInstructions:Spread on a baking sheet, 1 4.1 out C hazelnuts. Bake at 350 F for10Minutes, or until nuts are light brown and dark skins arecracked.Remove as much of the skins as possible by rubbing nuts in a terryTowel. Finely chop nuts in a food processor.In a 1-liter glass container, combine 12 ounces imported whiteChocolate, cut up and 6 Tbl cream.[Note: I have the Nestle white chocolate chips, which in itselfmy local supermarket. It worked well, but I'm sure it would bebetterIf you have a good import instead.]Microwave mixture on MEDIUM (70% power), 3 to 4 minutes,Stirring twice, until the chocolate is melted and smooth. [You can dothis step in aDouble-boiler if you do not have a microwave.]Stir in melted chocolate 3 / 4 C of chopped nuts and 1 / 4 Cfinechopped dried apricots.Cover the mixture in the refrigerator for 1 to 2 hours, until the mixture, orCompanyenough to hold its shape. (If mixture is too hard, let stand atRoomTemperature for 30 minutes or until firm but soft enough toto make.)Form 28 smooth 1 1/4-inch diameter balls, either with a 1 1/4-Auto-inch version of ice cream scoop, or by rolling 1 tablespoon ofMixture between your (clean!) hands.On a baking paper-lined baking sheet and refrigerate until firm, 1Hours or longer.
Kamis, 03 November 2011
Rum balls
1 3 / 4 cups vanilla wafer cookie crumbs, 1 cup ground pecans 1 cupPowdered sugar 1 / 4 cup cocoa 3 tablespoonsCorn syrup 1 / 4 cup light rum 1 / 3 cup powdered sugar (forDiving)Makes about 2 1 / 2 dozenMix all ingredients except for 1 / 3 cup powdered sugar. Roll-inone inch balls. Roll balls to coat in the remaining powdered sugar.
Rabu, 02 November 2011
Honey Balls for Passover
1 / 2 C honey 1 / 3 C sugar 1 1 / 4 C. chopped walnuts1 / 4 C matzo Farfel 2 tsp. grated orange or lemon peelMakes 18-24In a medium saucepan over low heat, honey andSugar to a boil. Stir constantly. Add the nuts and stir and Farfeluntil the mixture is thick. Add the grated zest. Remove from heatand drop by teaspoon on a damp baking sheet or parchment paper,Formation of small spheres. Cool.Variation: Roll the balls in finely grated nuts or coconut.Quick & Easy Microwave Peanut Butter FudgeSemisweet chocolate chips 12 oz 12 oz 14 oz peanut buttersweetened condensed milkMakes approximately 42 piecesIn a microwave bowl, melt 1-1/2 liter-proof chocolate and peanutsButter on high power for 3 minutes. Stir well. Add milk and stir untilmixed well. Pour the mixture into 8x8 dish lined with wax paper.Refrigerator to cool.
Selasa, 01 November 2011
Marshmallow Puffs
36 large marshmallows 1-1/2 C semisweet chocolate chips 1 / 2 Cchunky peanut butter 2 T butter or margarineMakes 3 dozenLine a 9-in. Square pan with foil and butter the foil. ArrangeMarshmallows in a pan. In a water bath or microwave-safe bowlchocolate chips, peanut butter and butter melt. Pour theMarshmallows. Chill completely. Cut marshmallows between
Senin, 31 Oktober 2011
Perfect Peppermint Patties
1 lb. confectioners' sugar 3 T butter or margarine, softened 2 to 3
tsp. peppermint extract 1/2 tsp. vanilla extract 1/4 C evaporated
milk 2 C (12 oz) semisweet chocolate chips 2 T shortening
Makes about 5 dozen In a bowl, combine first four ingredients. Add
milk and mix well. Roll into 1-in balls and place on a waxed paperlined
cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4".
Chill for 30 minutes. In a double boiler or microwave-safe bowl,
melt chocolate chips and shortening. Dip patties and place on
waxed paper to harden.
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