Nelda's Chocolate Recipes

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French Silk Chocolate Pie


8-inch baked pastry shell
1/2 cup butter or margarine
3/4 cup sugar
2 1-oz. squares unsweetened chocolate, melted
1 tsp. vanilla
2 eggs

Bake pastry shell as directed; cool. In mixing bowl, cream butter. Gradually add sugar, creaming well. Blend in chocolate and vanilla. Add eggs, one at a time, beating 3 to 5 minutes after each. Spoon into prepared pastry shell. Chill at least 2 hours. Serve with whipped cream.

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My dear friend Gail gave me the following recipe.

3-Layer Brownies

4 squares semi-sweet chocolate
1 cup butter or margarine
2 cups sugar
1 1/2 cups sifted flour
1/2 tsp. salt
4 eggs
1 1/2 tsp. vanilla
2 cups chopped nuts
1 tsp. baking powder

Melt chocolate & butter; cool. Beat sugar and eggs until light. Add chocolate mixture and vanilla. Blend in flour, baking powder, salt, and nuts. Spread in 15 1/2"x10 1/2"x1" greased jelly-roll pan. Bake at 350 degrees for 25-30 minutes, then cool.

Filling:
6 Tbs. margarine
3 cups confectioner's sugar
3 Tbs. evaporated milk
1 tsp. vanilla

Blend well. Spread over brownie layer. Put in refrigerator while making glaze.

Glaze:
3 squares chocolate
3 Tbs. margarine

Melt together. While warm, pour over filling, tilting pan until covered. Chill 1 hour before cutting.

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We always have this yummy dessert when the family gets together at Christmas.

Chocolate Supreme

1/2 c. butter or margarine
1 1/2 c. plain flour
3/4 c. chopped pecans

Mix until crumblike and press into greased 13 x 9 inch pan. Bake 15 minutes at 350 degrees (or until golden brown)

8 oz. pkg. cream cheese, softened
1 c. powdered sugar
1 c. Cool Whip

Mix cream cheese and sugar well. Fold in Cool Whip. Spread over crust when cool.

1 lg. box (or 2 small boxes) instant chocolate pudding

Make according to directions on box and spread on top of cream cheese mixture.

Spread remaining Cool Whip on top. Chill overnight.

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At a 1998 luncheon honoring teachers sponsored by the French and Spanish Clubs of Fairhope High School, Madame Cheryl Hall prepared these treats for dessert.

Madame Hall's Chocolate Parisien

1 lg. bag of Nestle's Semisweet Chocolate Chips
1 can of Eagle Brand sweetened condensed milk
1 c. chopped nuts (Cheryl used pecans, but you may use walnuts)

Melt the chocolate chips in a double boiler. Mix in the condensed milk and nuts. Put a large sheet of waxed paper in a 9 x 13 inch pan. Pour the chocolate mixture on to the waxed paper. Place waxed paper over the top of the mixture and flatten it out. Place in refrigerator to chill. Cut in small 1 inch square pieces. This is very rich.

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The recipe which follows is very rich and makes a nice presentation.

Kahlua Brownie Trifle

Using a mix, make a 9x13" pan of brownies, according to package directions. When they are done, use a meat fork to pierce and drizzle with 1/4 cup Kahlua. When cool, cut or break brownies into small pieces. (For a non-alcoholic version, substitute 1/4 cup strong brewed coffee and 1 tsp. sugar for the Kahlua.)

Prepare chocolate pudding mix according to package directions (but do not refrigerate.)

Crush 8 1.4 oz. Toffee candy bars.

In trifle bowl, make a bottom layer of half of the brownie pieces, then a layer of half of the pudding, then a layer of half the Toffee bar pieces, then a layer of a half of a 10 oz. tub of Cool Whip. Repeat layers. Garnish with chocolate curls. Cover. Chill 8 hours before serving.

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Additional chocolate recipes and tips can be found at: