Cookies & Candy Chocolate    


Frosted Sugar Cookies



1 (20-oz.) pkg. Refrigerated Sugar Cookies

1/4 cup raspberry jam or jelly

Start with Pillsbury Refrigerated Sugar Cookie Dough and your favorite cookie cutters. Follow directions on the package for rolled cookies. Bake time will vary according to cookie size, To decorate unbaked cookies; sprinkle with colored decorator sugars or candy sprinkles before baking. To decorate baked cookies with frosting, place frosting in heavy resealable plastic sandwich bag. Cut small hole in one corner ; close top and squeeze frosting gently through hole to make thin lines. Fruit filled cookies Heat oven to 350' E Slice dough into 24 (1/8-inch) slices. Refrigerate remaining dough. Place slices 2 inches apart on ungreased cookie sheets. Spread each slice with 112 teaspoon of jam to within 1/4 inch of edge. Set aside. Slice remaining dough int o 24 (1/4-inch) slices. Cut 1 -inch star shape out of center of each cookie slice *Place cookie slices on jam-topped cookie slices; press edges slightly. Bake at 350' F for 10 to 14 minutes or until edges are light golden brown. Cool I minute; remove from cookie sheets. Cool completely. 24 cookies

Tip: *To bake tiny stars from center of cookies, place on cookie sheet and bake at 350' F for 4 to 6 minutes.



Dipped chocolate chip cookies


1 (20-oz.) pkg. Refrigerated Chocolate Chip or M&M's' Candies Cookies

1 cup semi-sweet chocolate chips

1 tablespoon shortening

Heat oven to 350' F Bake cookies as directed on package, Cool completely In small saucepan over low heat, melt chocolate chips and shortening, stirring constantly. Dip half of each cookie into melted chocolate. Place on cookie sheet lined with waxed paper. Refrigerate until chocolate is set. 3 dozen cookies


Holiday Truffels

1 (12-oz.) pkg.

(2 cups) semi-sweet chocolate chips

1/4 cup orange-flavored liqueur or 1 teaspoon orange extract

1 can Creamy Supreme' Chocolate Fudge or Chocolate Frosting

Coconut, chocolate sprinkles, ground nuts or cocoa Melt chocolate chips in medium saucepan over low heat, stirring constantly' remove from heat. Stir in orange liqueur and frosting; blend well. Refrigerate I to 2 hours or until firm, \par \par Place coconut* in pie pan. Scoop mixture into 1-inch balls' drop onto coconut. (Mixture will be sticky) Roll to coat. Place in foil candy cups, if desired. Store in refrigerator. 6 dozen candies



Cherry Cookies


cream butter or margine and sugar together add egg and vanilla mix flour,baking powder,and soda together add to butter mixture stir to mix.when well mixed form into round shapes to form cookies bake at 350 degrees for 8-10 mins. or until golden browned.Melt the baking chocolate or chocolate chips,over low heat,or in microwave for 1-2 mins. place cheeries o cookies, and coat with the chocolate. let cookies chill.

Cow Pies  



In a double boiler over simmering water, melt the chocolate chips and shortening, stirring until smooth.  Remove from the heat; stir in raisins and almonds.  Drop by tablespoonfuls onto waxed paper.  Chill until ready to serve.  Yield: 2 dozen.

Fancy Chocolate

Chunks Oatmeal Cookies


6oz bittersweet or semisweet chocolate, chopped, or 1 cup semisweet chocolate chips
To make the cookies extra special, top them with confectioners' sugar icing . Preheat an oven to 350OF Butter baking sheets.  In a bowl, sift together the flour, cinnamon, baking powder and salt;
set aside. Place the butter and brown sugar in a large bowl.  Using an electric mixer set on high speed, beat until light and fluffy.  Add the egg, orange zest and vanilla and again beat until light and fluffy.  Reduce the speed to low, add the flour mixture and beat until well mixed.  Beat in the oats, walnuts and chocolate. Using a tablespoon, scoop up the batter by rounded spoonfuls and shape into balls.  Arrange on the prepared baking sheets, spacing 2 inches apart. Bake until golden brown, about 17 minutes.  Transfer the cookies to wire racks to cool completely. Store in an airtight container at room temperature for up to I week. Makes about 3 dozen

Walnut-Raisin Fudge  



Line a 5-by-9-by-3-inch loaf pan with aluminum foil, allowing the foil to overhang the sides slightly.  In a small bowl, mix together the 3/4 cup chopped walnuts, the raisins and orange zest; set aside.  In a metal bowl, stir together the bittersweet or semisweet and the unsweetened chocolates, marshmallow creme and vanilla; set aside. In a heavy 3-qt saucepan over medium-low heat, combine the sugar, condensed milk, water, cream and butter.  Stir until the sugar dissolves.  Using a pastry brush dipped in water, brush down the sides of the pan to prevent sugar crystals from forming.  Raise the heat to high and bring the mixture to a rolling boil.  Reduce the heat to medium-high and clip a candy thermometer onto the pan.  Using a wooden spoon, stir constantly but slowly until it reaches 232'F about 9 minutes. Pour the boiling mixture all at once over the chocolate in the metal bowl; do not scrape the syrupy residue from the pan bottom.  Stir vigorously with a wooden spoon until the chocolate melts and the fudge thickens slightly, about 2 minutes.  Stir in the nut mixture. immediately pour the fudge into the prepared pan and smooth with a rubber spatula.  Immediately press the walnut halves into the surface, spacing evenly.  Refrigerate uncovered until firm enough to cut, about I hour. Using the foil overhang as an aid, lift the fudge from the pan.  Peel the foil from the sides.  Trim the edges of the fudge evenly and cut into 32 pieces.

Triple-Chocolate Brownies    

Preheat an oven to 325'F Line an 8-inch square baking pan with aluminum foil, allowing the foil to overhang the sides slightly.  In a large, heavy saucepan over low heat, combine the unsweetened chocolate and butter.  Stir until melted and smooth.  Let cool slightly. Whisk the sugar, vanilla and salt into the chocolate mixture.  One at a time, whisk in the eggs, mixing well after each addition, then continue to whisk until the mixture is velvety, about 2 minutes.  Add the flour and whisk just until blended.  Stir in the walnuts and the milk chocolate and white chocolate chips.  Pour the batter into the prepared pan and smooth the surface.   Bake until the top is just springy to the touch and a toothpick inserted in the center comes out with a few moist crumbs attached, about 40 minutes.  Let cool in the pan on a wire rack. Using the foil, lift the sheet of brownies from the pan and place on a work surface.  Peel the foil off the sides.  Cut into 16 squares.  Store in an airtight container in the refrigerator for up to 4 days. Makes 16

Tuxedo Strawberries   



Cover a cookie sheet with waxed paper. Wash the strawberries and dry them thoroughly with paper towels.  Place the strawberries on the cookie sheet and notice how they lie.  Pick the berries up by their stems (one at a time), holding up the green top as well, and dip their front halves (the side that faced up when lying on the cookie sheet) in the white tempered chocolate.  Put them back on the cookie- sheet, chocolate side up, to cool.  You've just put their shirts on When cool, pick them up, again by the stem holding the green tops up, and dip each side at an angle, in the tempered dark chocolate, so that a 'V' is formed on the front of each berry.  Now they're in their jackets To help them with their bow ties and buttons, put the remaining dark chocolate in a pastry bag fitted with a writing tip.  Draw a horizontally elongated 'x' at the top and center of the white 'V.' Color in the sides of the 'x.' Lightly touch the berry three times down the middle of the IV, to form the buttons.  Enjoy immediately or store in a cool, dry place for up to 24 hours. (Refrigerating will cause the chocolate to 'sweat.') Makes 6, in formal attirel

Chocolate Pizza   


Preheat oven to 350 degrees.  Lightly butter the bottom of a 12-inch pizza pan and dust with flour. Melt the chocolate and 1/2 cup of the butter in the top of a double boiler, over hot (not boiling) water, stirring until smooth; remove from heat and cool to tepid. Beat the eggs, with a mixer on medium, until fluffy.  Gradually beat in the brown sugar.  Adjust your mixer to low and slowly add the chocolate mixture By hand, using a rubber spatula, fold in the flour and salt. Spread the batter into the prepared pan.  Bake for 15 to 18 minutes and place on wire racks to cool. Cream the cheese, 2 tablespoons butter, and powdered sugar, with a mixer on high, until fluffy.  Adjust your mixer to low and slowly mix in the heavy cream.  Spread on the cooling pizza and top with ... you name it! Makes about 8 slices.


Chocolate Ecstasy     

Toast and grind the almonds Preheat oven to 375 degrees.  Cover the bottom of an 8-inch springfoitn pan with parchment paper and lightly spray the paper and sides of the pan with canola oil. In a heavy-bottomed saucepan, brown the butter.  Remove the pan from the heat and, by hand, whisk in the cheese, cocoa powder, and chopped chocolate.  Add the water and whisk until all ingredients are thoroughly melted.  Add the liqueur, mix thoroughly; set aside to cool to tepid. Beat the egg yolks and granulated sugar, with a mixer on medium, until thick. By hand, whisk 1/4 of the egg mixture into the chocolate mixture.  Switch, and gradually whisk the chocolate mixture into the egg mixture: With a rubber spatula, gently fold the flour and nuts into the chocolate mixture.  Don't overtnix, set aside. In a clean, dry bowl beat the egg whites with a mixer on medium, until foamy.  Adjust your mixer to high and continue to beat, adding the cream of tartar.  When soft peaks form, gradually add the superfine sugar, beating until stiff peaks form. Gently fold 1/4 of the egg whites into the chocolate mixture; continue in three more increments.  Don't overtnix!S. Pour the batter into the prepared pan and place on the lower rack of the oven.  Bake for approximately 30 minutes, until the top springs back when lightly touched.  Cool the torte completely on a wire rack, transfer to your favorite dessert platter, and dust with powdered sugar.Makes 16 heart-smart wedges.


Peanut Butter Rice Snacks


Line 9 X 9-inch pan with waxed paper. Combine corn syrup and sugars in large saucepan. Cook over medium heat just until mixture comes to a boil, stirring frequently. Remove from heat. Stir in peanut butter until well combined. Gradually add Cereal, tirring until all pieces are evenly coated. Turn into prepared pan. Refrigerate 1 5 minutes or until firm. Cut into squares. Store covered. Makes about 16 squares

Great American  Chocolate

Chip Cookies




Cream butter, granulated sugar, brown sugar and vanilla in large mixer bowluntil light and fluffy. Add eggs; beat well. Combine flour, baking sodaand salt; gradually add to creamed mixture. Beat well. Stir in chocolatechips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 3 75' for 8 toI 0 minutes or until lightly browned. Cool slightly. Remove from cookiesheet; cool completely on wire rack. About 6 dozen cookies


Frozen Chocolate Pie



Prepare 9-inch Baked Pie Shell as directed on package. in small mixer bowl, blend 1 cup confectioners' sugar and the butter on low speed until fluffy.  Blend in chocolate and vanilla.  On high speed, beat in eggs, one at a time, beating thoroughly after each addition. Pour into baked pie shell; cover with plastic wrap.  Freeze several hours or until firm.  For easier cutting, remove from freezer 15 minutes before serving; remove plastic wrap. In chilled bowl, beat cream and 2 tablespoons confectioners' sugar until stiff; pile onto pie.  If you wish, garnish with chocolate curls. 8 servings. (1 package (6 ounces) semisweet chocolate pieces can be substituted for the chocolate squares.)


Chocolate Fondue  

in heavy saucepan, melt chocolate in cream over low heat, stirring until smooth.
Remove from heat; stir in brandy.  Pour into dessert fondue pot to keep warm.
Spear Dippers and swirl in fondue. 2 cups. White Fondue: Substitute white almond
bark coating for the milk chocolate and decrease  light cream to 1/3 cup. MINUTE CHOCOLATE FONDUE

In saucepan, heat 1 can of our chocolate ready-to-spread frosting over low heat,
stirring frequently.  Pour into dessert fondue pot to keep warm.  Spear Dippers
(below) and swirl in fondue.  2 cups. Minute Minty Chocolate Fondue: Stir 1/2 teas-
poon mint extract into frosting. Dippers: Angel food cake squares, strawberries, whole
miniature cream puffs, mandarin orange segments, banana slices. Swiss Fondue

Menu: Cheese Fondue, Tossed Green Salad, Chocolate-Cherry Parfaits, White Wine. CHEESE FONDUE (WINE)  

Cut cheese into 1/4-inch cubes (about 4 cups).  Sprinkle flour on cheese, toss until cheese is coated. in earthenware fondue pot, heat garlic and wine over low heat until bubbles rise to surface (do not allow wine to boil).  Add cheese mixture, 1/2 cup at a time, stirring after each addition until cheese is melted and blended.  Stir in kirsch and seasoni- ngs. Transfer pot to source of heat at table.  Adjust heat to keep fondue just bubbling.  Spear Dippers and swirl in fondue with a figure-eight motion.  Stir fondue occasionally. (if fondue becomes too thick, stir in about 1/2 cup warm white wine.) 4 servings. Dippers: 1-inch cubes crusty bread, cubed cooked ham, cooked Brussels sprouts. Chocolate-Cherry Parfaits: Alter- nate layers of chocolate pudding and cherry pie filling in 4 parfait glasses.



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