Yield: 10 To 12 Servings Pre-heat the oven to 350 Degrees F. In a small e safe bowl, place the chocolate and microwave on HIGH (100 %) power for 1 1/2 to 2 minutes or until smooth when stirred; set aside to cool slightly. Grease and flour two 9 inch round baking pans. In a […]

Combine first 5 ingredients in medium bowl; blend well. Press into bottom and 2″ up sides of 10″ spring form pan. Bake at 350 for 5 min. Cool. Combine cream cheese and 1 cup sugar; beat at medium speed until fluffy. Add sour cream and vanilla; mix well. Stir in melted white chocolate. Beat egg […]

Directions: 1. Cook over low heat the sugar and rum until dissolved, but not brown. 2. In a double boiler, melt the sweet chocolate. 3. After the sweet chocolate is melted, stir in the 3 tablespoons of whipping cream. 4. Add the syrup to the melted chocolate and stir until smooth. 5. When the mixture […]

RE: Chocolate Pecan Cookies DATE: 03-28-91 AREA: COOKING Chocolate Pecan Cookies ~granulated sugar – pecan halves Mix sugar and butter, blending well. Add egg yolks and vanilla. Melt chocolate. Sift salt, soda, baking powder and flour together. Beat egg whites; set aside. Blend dry ingredients with butter mixture, adding chocolate, then egg whites. Refrigerate overnight. […]

Line cookie sheets with waxed paper. In med. saucepan over low heat, melt chips; stir until smooth. Stir in almonds, dates and cherries. Drop by teaspoonfuls onto prepared cookie sheets. Garnish each with candied cherry piece. Refrigerate until set. Store in airtight container in cool place. Makes 32 candies. E DIRECTIONS: Line cookie sheets with […]

CAKE: Preheat oven to 325 F. Generously butter and flour a 10-inch springform pan. Cream together the butter and sugar. Beat in the egg yolks, one at a time, and then add the next 4 ingredients, beating until smooth. Mix in the vanilla and rum. Sift together the cinnamon, flour and baking powder and add […]

EQUIPMENT: Measuring cup, measuring spoons, paring knife, 9-inch cake circle, parchment paper, electric mixer w/ paddle and balloon whip, rubber spatula, double boiler, whisk, 2 baking sheets, cake spatula, 46-oz juice can, 100%-cottong kitchen towel, food processor with metal blade, ice cream scoop With a pencil, trace a 9-inch circle on each of 8 sheets […]

1. Cut 3 slits in a piece of waxed paper, and use it to line a baking pan large enough to hold 6- 1/2 cup ramekins, custard cups or petits pots. 2. In medium saucepan, scald the milk over high heat. Stir in the chocolate. Remove from the heat and add the cream; stir to […]

In mixing bowl, cream together butter and brown sugar until light-colored and fluffy. Add egg yolk and vanilla; gradually beat in flour until smooth and blended. (Dough will be thick). Spread evenly on ungreased 16x 14x 1 in baking pan. Bake at 350* for 15 min. Or until crust is golden brown and puffy. Remove […]

Heat semisweet chocolate in heavy 2-quart saucepan over low heat, stirring constantly, until melted; remove from heat. Stir in margarine. Stir in whipping cream and cashews.Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape. Drop mixture by teaspoonfuls onto aluminum foil-covered cookie sheet. Shape into balls. (If mixture is […]