Grand Marnier Truffles Recipe

4 T melted butter 4 oz. bittersweet chocolate, broken into small pieces
4 oz. milk chocolate, broken into small pieces 4 T Grand Marnier 4 egg
yolks 1 1/4 cup confectioner's sugar 2 tsp. orange extract
Makes about 30 truffles
Note: Pregnant or nursing women, young children or any with an
immune deficiency should not eat foods made with raw eggs.
Heat butter in a small saucepan until very hot and bubbly (be careful
not to let it burn). Remove from heat and add the chocolate. Stir
constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar
gradually, add extract and liquor and continue to beat until thick (see
photo). With mixer on slow to medium speed, gradually beat in the
melted chocolate mixture. Beat until smooth and well mixed. Cover
with plastic wrap and refrigerate for at least thirty minutes or until
firm.
Place your choice of coating in a bowl. If you're going to have more
than one, use separate bowls. Some possible coating choices are:
toasted coconut, chopped nuts, unsweetened cocoa, powdered
chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers,
roll it into a ball. Work quickly as the heat of your hand will quickly
start melting the chocolate. Drop ball in the coating bowl. Repeat the
process until there are 4 or 5 balls in the coating bowl. Gently roll the
truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for
up to ten days or in the freezer for up to a month.

Chocolate Raspberry Bars

1 1/2 c Rolled oats
1/2 c Unbleached flour
1/2 c Almonds, ground
pn Salt
1 ts Ground cinnamon
1/3 c Tiny semi-sweet chocolate chips
2 Eggs
1/2 c Maple syrup
1/2 c All-fruit raspberry jam
In a medium bowl, combine the oats, flour, almonds, salt, cinnamon
and chocolate chips.
Combine the eggs and maple syrup in a small bowl and whisk until
very well combined. Pour into the oat mixture and combine well. About
halfway through the mixing it will become much easier if you use your
hands.
Scoop half of the dough into the bottom of a 9-inch glass pie dish and
smooth it out, going up the side a little bit, to make a smooth layer. If
the dough is too sticky to work with, wet your hands and use them to
press it in.
Spread the jam evenly over the dough in the pie dish. Then use your
hands to very gently distribute the remaining dough over the the jam.
In some places the jam might squish up over the top of this new layer
of dough, but that is OK.
Microcook, uncovered, at full power (100%) until the dough feels dry
to the touch, about 5 minutes. The raspberry jam will be bubbly and
very runny, but let it cool completely before cutting into bars and it will
be fine.
Makes 12 bars.

Buche De Marrons Au Chocolat

4 lb Chestnuts OR
3 T Calvados OR
2 lb Chestnuts,canned, whole,
3 T Applejack OR
-- unsweetened,drained OR
3 T Cognac
4 c Chestnuts,pureed, canned,
1/2 t Vanilla -- unsweetened
8 oz Chocolate,semi-sweet,
1/4 c Sugar,superfine -- melted,cooled,
1/2 c Butter,unsalted, melted -- (preferably Maillard)
GARNISHES
1 c Cream,whipping
1 oz Chocolate,semi-sweet,
1 t Sugar -- melted,cooled
1/2 t Vanilla
1 T Cocoa,unsweetened Candied violets
If you are using fresh chestnuts, cut an X on the flat side of each chestnut. Place the
chestnuts in a saucepan, cover with cold water and bring to boil. Cover and boil gently
until tender, about 15 minutes. Remove the pan from the heat and let it stand for 15
minutes.
Shell the chestnuts, removing both the hard outer shell and the inner brown skin.
If you're using canned chestnuts, simply drain. Reserve 3 whole chestnuts for garnish.
Puree chestnuts in a processor until very smooth. Add 3/4 cup of very finely powdered
sugar, butter, Calvados and 1/2 teaspoon vanilla. Puree again until very smooth and
fluffy. Add 8 ounces of melted chocolate and puree until very smooth.
Line a 4 cup round log-shaped mold or loaf pan with plastic wrap, pressing it down until
smooth. Pour in the chestnut-chocolate mixture and tamp the mold to eliminate any air
bubbles. Smooth over the surface, and cover with plastic wrap.
Refrigerate overnight.
To Garnish:
Unmold log on serving plate, and carefully remove the plastic wrap. Whip the cream with
1 teaspoon of sugar and 1/2 teaspoon of vanilla until stiff. Spread the cream evenly over
all sides of the log, forming a barklike ridge here and there with a spatula or decorating
comb. Drizzle thin lines of chocolate down the length of the log, using a paper pastry
cone or fork. Roll the 3 reserved chestnuts in cocoa and arrange on the log lengthwise.
Garnish with candied violets and refrigerate until serving.
This log may be refrigerated for up to one week.

Chocolate Walnut Biscotti

2 c Walnut Halves (about 8 oz)
3 oz Unsweetened chocolate
5 tb Unsalted butter plus
1 ts Unsalted butter
2 c Flour
2 ts Baking powder
3 Eggs
1 c Sugar
1 ts Grated orange zest
Preheat oven to 350 degrees. Place the walnuts on a cookie sheet and
toast until golden brown, about 10 minutes. Let cool and then chop
coarsely. In a double boiler over simmering water, melt the chocolate
and butter together. Remove from the heat and stir until smooth. Let
cool for 10 minutes.
Sift together the flour and baking powder. In a large bowl, beat the
eggs lightly. Gradually beat in the sugar. Add the orange zest. Stir in
the cooled chocolate until blended. Stir in the flour and baking powder
until incorporated. Fold in the chopped walnuts. Divide the dough in
half, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
Butter a large cookie sheet and preheat the oven to 350 degrees.
Shape each half of the dough into a 14 x 2-1/2-inch log. Place about 4
inches apart on the prepared pan. Smooth the tops and sides with a
rubber spatula. Bake for 40-45 minutes, or until the logs are firm when
pressed in the center. Remove the baking sheet from the oven. Do not
turn off the oven.
Slide the logs onto a cutting board. With a large knife, cut each log
diagonally into 1/2-inch slices. Stand the slices upright on edge on the
prepared cookie sheet. Return to the oven and bake for 15 minutes
longer, or until crisp. Transfer to wire racks to cool completely.

Cherry Filled Heart Cookies

Ingredients:

* 1/2 cup butter or margarine, softened
* 1/2 cup shortening
* 1 cup granulated sugar
* 1 egg
* 1/2 cup milk
* 1 teaspoon vanilla extract
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt

Cherry Filling

* 1/2 cup granulated sugar
* 4 1/2 teaspoons cornstarch
* 1/2 cup orange juice
* 1/4 cup red maraschino cherry juice
* 12 red maraschino cherries, chopped
* 1 tablespoon butter or margarine
* Additional sugar

Directions:

In a mixing bowl, cream the butter and shortening; gradually add sugar. Add egg, milk and vanilla extract. Combine dry ingredients; gradually add to creamed mixture. Mix well. Cover and refrigerate for at least 2 hours. Meanwhile, make Cherry Filling.

Roll out dough on a lightly floured surface to 1/8-inch thickness; cut with a 2 1/2-inch heart-shaped cookie cutter dipped in flour. Place half of the cookies on greased baking sheets; spoon 1/2 teaspoon filling in the center of each. Use a 1 1/2-inch heart-shaped cutter to cut small hearts out of the other half of the cookies. (Bake small heart cutouts separately.) Place the remaining hearts over filled cookies; press edges together gently. Fill centers with additional filling if needed. Sprinkle with sugar. Bake at 375 degrees F for 8 to 10 minutes or until lightly browned. Cool on wire racks.

Yields about 4 1/2 dozen filled cookies.

Cherry Filling

Combine sugar and cornstarch in a small saucepan. Add juices, cherries and butter. Bring to a boil; boil and stir for 1 minutes. Chill.

Chocolate Apple Bread

Topping:
1 tb Sugar
1/2 ts Cinnamon
1/2 c Chopped walnuts or pecans
Bread:
4 c All-purpose flour
1 ts Salt
1 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1/2 ts Nutmeg
1 c Butter,softened
2 c Sugar
4 Eggs
2 ts Vanilla extract
1/4 c Buttermilk
3 c Coarsely chopped apples
1 c Chopped walnuts
12 oz Semi-sweet chocolate chips
Topping: In cup, combine sugar, cinnamon and walnuts; set aside.
Bread: Preheat oven to 350 degrees F. Grease two 9x5x3" loaf pans.
In small bowl, combine flour, salt, baking powder, baking soda,
cinnamon and nutmeg; set aside. In large bowl, beat butter and sugar
until creamy. Add eggs and vanilla extract; mix well. Gradually beat in
flour mixture alternately with buttermilk. Stir in apples, walnuts, and
chocolate chips. Pour into prepared pans. Sprinkle with topping. 3.
bake 50-60 minutes until cake tester inserted in center comes out
clean. Cool 15 minutes; remove from pans. Cool completely. Makes 2
loaves.

Chocolate Covered Truffles

1/4 C butter
1 1/2 lbs. real semisweet chocolate
3/4 C non-dairy coffee creamer,
any flavor 1/2 teaspoon
vanilla extract 1 1/2 pounds
real milk chocolate for dipping 1 cup finely chopped chocolate, milk or
semisweet for decoration
Makes about 3 dozen truffles
Melt semisweet chocolate in double boiler over hot water. Heat butter,
creamer and vanilla in another saucepan to 125° F on a candy
thermometer. Add to semisweet chocolate all at once, beating until
smooth and creamy. Chill in refrigerator until nearly set but still
pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered
pan until set enough to roll into small balls. Melt milk chocolate over
double boiler. Dip truffles in melted chocolate, then sprinkle
generously, or roll in, chopped chocolate

Chocolate Chip Cranberry Cheese Bars

1 c Butter or margarine, (2 sticks or 1/2 LB)
1 c Brown sugar; packed
2 c Flour
1 1/2 c Rolled oats
2 ts Orange zest; grated
1 pk Semisweet chocolate chips, 12oz
1 c Cranberries; dried (4oz)
1 pk Cream cheese; (8oz)
1 1/4 c Sweetened condensed milk, (1 can at 14oz)
Beat butter and brown sugar in large bowl until creamy; beat in flour,
oats and orange peel until crumbly. Stir in chocolate chips and
cranberries; reserve 2 cups mixture. Press remaining mixture onto
bottom of greased 13-by-9-inch baking pan. Bake at 350 degrees 15
minutes.
Beat cream cheese in small bowl until smooth. Gradually beat in
sweetened condensed milk. Pour over hot crust; sprinkle with reserved
oat mixture. Return to oven and bake 25 to 30 minutes or until center
is set. Cool in pan on wire rack.
Makes about 3 dozen.

Cherry French Toast

Ingredients:

* 1 1/2 cup milk
* 6 eggs
* 1/8 cup maple syrup
* 3 tablespoons sugar, divided
* 1 tablespoon grated orange peel
* 1/2 teaspoon salt
* 8 slices (4 1/2 x 3 1/2 x 1/2-inch) French bread
* 4 cups pitted Northwest fresh sweet cherries, halved
* 1/2 cup orange juice
* Vanilla yogurt

Directions:

Combine the milk, eggs, maple syrup, 2 tablespoons sugar, orange peel and salt; mix well.

Pour half of mixture into each of two 9-inch square baking dishes. Dip both sides of each slice of bread in milk mixture; arrange in the same baking dish. Cover with plastic wrap and refrigerate overnight.
Marinate the cherries in orange juice and remaining 1 tablespoon sugar overnight.

Carefully transfer slices to a nonstick, buttered baking sheet using a large spatula; allow excess liquid to drip into pan used for soaking. Bake in a pre- heated 400F oven 15 to 18 minutes; turn slices over halfway through baking time. Top each slice with 1/2 cup cherries and a dollop of vanilla yogurt. Serve immediately.

Double-Decker Fudge

1 cup REESE'S® Peanut Butter Chips
1 cup HERSHEY®'S Semi-Sweet Chocolate Chips
2 1/4 cups white sugar
1 (7 ounce) jar marshmallow creme
3/4 cup evaporated milk
1/4 cup butter
1 teaspoon vanilla extract
DIRECTIONS:
Line 8-inch square pan with foil, extending foil over edges of pan. Measure peanut
butter chips into one medium bowl and chocolate chips into second medium bowl.
Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart
saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and
stir 5 minutes. Remove from heat; stir in vanilla. Immediately stir one-half hot
mixture (1-1/2 cups) into peanut butter chips until chips are completely melted;
quickly pour into prepared pan. Stir remaining one-half hot mixture into chocolate
chips until chips are completely melted. Quickly spread over top of peanut butter
layer.
Cool completely. Remove from pan; place on cutting board. Peel off and discard foil;
cut into 1-inch squares. Store tightly covered.

Bruno's Chocolate Cake With Chocolate Cream

3 oz Chocolate,semi-sweet, Melted
3 oz Chocolate,white, melted Cocoa, unsweetened Chocolate leaves * (opt) (garnish)
CHOCOLATE CAKE
9 lg Eggs,separated, room temp.
1 T Rum,dark
1/4 t Extract,vanilla
1/4 t Cream of Tartar
8 T Sugar
12 oz Chocolate,semi-sweet, Melted
6 T Butter,unsalted, melted
3 T Cornstarch
2 T Cocoa,unsweetened
2 1/2 oz Amaretti (about 10 Italian macaroons),finely Ground
CHOCOLATE CREAM
4 oz Chocolate,semi-sweet, Melted
1/2 c Water,hot
2 c Cream,whipping
2 T Rum,dark
For Cake:
Preheat oven to 375 F. Butter and flour 3 9-inch round cake pans. Beat yolks until they are
pale yellow and form a ribbon when beaters are lifted, about 5 minutes. Beat in rum and
vanilla. Beat whites with cream of tartar to soft peaks. Add sugar 1 tablespoon at a time and
continue beating until stiff and shiny. Stir 12 ounces of semisweet chocolate and butter into
yolks until well combined. Gently fold in 1/4 of egg whites to lighten the batter, then gently
fold in the remaining whites. Sift together cornstarch and cocoa; combine with ground
amaretti., Gently fold into the batter. Divide batter among prepared pans. Bake until centers
of cakes rise and tops begin to crack, 18 to 20 minutes. Cool 10 minutes in pans, then cool
completely on wire rack (cakes will fall slightly.)
For Chocolate Cream:
Whisk together 4 ounces of semisweet chocolate and hot water; cool to room temperature.
Whip cream until nearly stiff. Gently fold chocolate mixture and rum into whipped cream.
To Assemble:
Set aside 1/4 of the chocolate cream for decorating the top of the cake. Spread remainder
evenly between the 3 layers, stacking them neatly, then spread over the reserved cream
over the top and sides. Measure height of the cake. On a sheet of parchment or waxed
paper, spread 3 ounces melted semisweet chocolate into rectangle 1/16-inch-thick and as
wide as the cake is high. Repeat with melted white chocolate on another sheet of
parchment. Refrigerate until chocolate is firm but not brittle, about 15 minutes. Cut
chocolate crosswise into 3/4-inch-wide strips. Refrigerate to refirm chocolate, about 15
minutes. Carefully arrange strips alternately around edges of cake, gently pressing into
icing. Spoon reserved chocolate cream into pastry bag fitted with a no. 3 round tip. Pipe
mixture into straight lines atop the cake. Dust lightly with cocoa;' refrigerate. Garnish with
chocolate leaves. Bring to room temperature before serving.

Black & White Brownies

1 c Cake flour
1 ts Baking powder
1/4 ts Salt
1/2 c Shortening, softened
1/2 c Granulated sugar replacement
2 Eggs
1 ts Vanilla extract
1 tb Water
1/4 c Unsweetened coconut, grated
1 ts Coconut milk
1 oz Baking chocolate, melted
Sift together the flour, baking powder and salt. Cream shortening and
sugar replacement until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in
vanilla extract and water.
Divide batter into two equal parts. To one part add unsweetened
coconut and coconut milk. Stir to completely blend. To the remaining
half, beat in the melted chocolate.
Spread coconut mixture on bottom of well-greased 8-in square pan.
Spread chocolate layer on top of coconut layer. Bake at 350 degrees F
for 25 to 30 min. Cut into 1 x 2 inch bars.

Caramel Apples w/ Chocolate

Makes 8 apples
1 piece of Styrofoam
1 apples
8 ice cream sticks
12 packages (14 oz each) creamy caramels
2 tbs. water
3/4 cup pistachios, chopped
8 foil cupcake liners
3 ounces semisweet chocolate
Place Styrofoam on a flat surface. Lightly coat
baking sheet with cooking spray. Remove stems
from apples. Insert wooden stick into stem of
each apple. Place caramels in saucepan. Add the
water, heat stirring until caramels are melted.
Working quickly with one apple at a time, and
keeping caramel over low heat, dip the apple into
the caramel, turning to coat the apple, remove
the apple from the caramel and gently shake. Pat
pistachios onto top of apple, place on prepared
sheet. Refrigerate until caramel is cool. Heat
chocolate in top of double boiler, until melted.
Drizzle chocolate over apples. Press apples
sticks into Styrofoam. Refrigerate until the
chocolate hardens. Remove from Styrofoam to foil
cupcake liners

Very Cherry Cookies

Ingredients:

* 1 cup butter or margarine
* 2 egg yolks
* 1/2 teaspoon salt
* 1/2 cup confectioners' sugar
* 2 1/2 cups all-purpose flour
* 2 teaspoons almond extract
* 36 drained maraschino cherries
* coconut flakes
* tinted butter icing

Directions:

Blend together the butter, egg yolks, vanilla, salt, confectioners' sugar and flour. Take small amount of dough in hand , flatted out and wrap around drained cherry. Bake on ungreased cookie sheet at 350 degrees F) until golden brown (about 10 minutes). Cool and dip in tinted butter icing. Roll in coconut flakes.

Cookies And Cream Truffles Recipe

1 cup finely ground Oreo® Cookies 12 T melted butter 6 oz. white
chocolate, broken into small pieces 5 egg yolks 1 1/4 cup
confectioner's sugar 1 tsp. vanilla extract
Makes about 40 truffles
Note: Pregnant or nursing women, young children or any with an
immune deficiency should not eat foods made with raw eggs.
Chop cookies in a blender or food processor until finely chopped.
Slowly drizzle in 6 tablespoons of melted butter and process till well
mixed. Set aside.
Heat remaining 6 tablespoons of butter in a small saucepan until very
hot and bubbly (be careful not to let it burn). Remove from heat and
add the white chocolate. Stir constantly until smooth and melted. Set
aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar
gradually, add vanilla and continue to beat until thick (see photo). With
mixer on slow to medium speed, gradually beat in the cookie mixture,
then gradually beat in the melted chocolate mixture. Beat until smooth
and well mixed. Cover with plastic wrap and refrigerate for at least
thirty minutes or until firm.
Place your choice of coating in a bowl. If you're going to have more
than one, use separate bowls. Some possible coating choices are:
toasted coconut, chopped nuts, unsweetened cocoa, powdered
chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers,
roll it into a ball. Work quickly as the heat of your hand will quickly
start melting the chocolate. Drop ball in the coating bowl. Repeat the
process until there are 4 or 5 balls in the coating bowl. Gently roll the
truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for
up to ten days or in the freezer for up to a month.

Black and White Chocolate Bars

1 lb Real white chocolate, melted
1 lb Chocolate chips; melted
3/4 c Evaporated milk
1/4 c margarine
1 ts Vanilla (or other extract)
1/2 c Toasted hazelnuts (or walnuts)
To ensure that the recipe will set up properly, do not use white baking
confections that are not real white chocolate. The word "cocoa" should
appear in the ingredients.
Line the inside of an 8" square baking pan with plastic wrap and set
aside.
Toast nuts by placing on a cookie sheet and baking in pre-heated 350
degrees F. oven until skin begins to flake off. Remove skins by rubbing
with a clean towel. Chop nuts with a knife, or pulse in a food
processor.
Melt chocolate in a separate medium-sized bowls over double boilers.
Combine and melt the evaporated milk and GoldùnùSoft margarine
over medium heat. Remove from heat and reserve.
Add half the milk and margarine mixture to the melted chocolate chips.
Mix well, pour into lined baking dish, an spread evenly. Refrigerate a
few minutes.
Add balance of milk mixture to the melted white chocolate, then add
the vanilla and mix until well blended.
Smoothly spread the mixture over the first layer and top with nuts.
Refrigerate until firmly set (24 hrs.) and cut into bars. Store chilled.

Broiled Fruits With Vanilla Ice Cream

2 c fresh raspberries
1/2 c simple syrup,See Recipe
1 t fresh lemon juice
2 peaches,peeled and sliced
2 plums,sliced
2 nectarines,sliced
2 T butter,melted
6 scoops vanilla ice cream
STEP ONE: For Fruit Puree--
Place raspberries, simple syrup, and lemon juice in a blender and puree
until smooth. Strain out all seeds and store in the refrigerator until
ready to use.
STEP TWO: Assembly--
Spoon some of the puree onto plates and arrange the peach, plum, and
nectarine slices in a decorative manner on the puree and lightly brush
the fruits with the melted butter.
Broil until the fruits are warmed through. Place a scoop of vanilla ice
cream in the center of the plate and serve immediately.
NOTE: Different fruits can be used as they become available
throughout the year.

Chocolate Caramel Candy

INGREDIENTS:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
14 ounces individually wrapped caramels
1/4 cup heavy cream
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
DIRECTIONS:
Lightly grease one 13x9 inch pan.
To Make Base: Combine the first three ingredients (1 cup milk chocolate chips, 1/4 cup
butterscotch chips and 1/4 cup creamy peanut butter) in a small saucepan. Cook,
stirring constantly, over low heat until melted and smooth. Spread into the bottom of
the prepared pan. Refrigerate until set.
To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in
sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from
heat and stir in the marshmallow cream, 1/4 cup of the peanut butter and the vanilla.
Add the peanuts and spread over the base layer. Refrigerate until set.
To Make Caramel Layer: Combine the caramels and cream in a saucepan, stir over low
heat until melted and smooth. Spread over the top of the filling and refrigerate until
smooth.
To Make Frosting Layer: In another saucepan combine the last three ingredients (1 cup
milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter), stir over low
heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1
hour. Cut into 1 inch squares. Store in the refrigerator.

Best Chocolate Cake with Fudge Frosting

2 c Flour
2 c Sugar
1/2 c Shortening
3/4 c Water
3/4 c Buttermilk
1 ts Baking soda
1 ts Salt
1 ts Vanilla
1/2 ts Baking powder
2 Eggs
4 oz Unsweetened chocolate, melted and cooled
Fudge frosting (see below)
Heat oven to 350 degrees F.
Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans.
Beat all ingredients except fudge frosting in a large bowl on low speed
for 30 seconds, scraping bowl constantly. Beat on high speed for 3
minutes, scraping bowl constantly. Pour into pan(s).
Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round
pans), or until wooden pick comes out clean. Cool rounds 10 min.;
remove from pans. Cool completely. Frost.
Fudge Frosting
2 c sugar
1/2 c shortening
3 oz unsweetened chocolate
2/3 c milk
1/2 t salt
2 t vanilla
Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a
rolling boil, stirring occasionally. Boil 1 minute without stirring. Place
saucepan in a bowl of ice and water. Beat until frosting is smooth and
of spreading consistency; add vanilla.

Velvet Cake with Buttercream Frosting

Ingredients:

Cake:

* 1/2 cup shortening
* 1 1/2 cup white sugar
* 2 eggs
* 2 tablespoons cocoa
* 4 tablespoons red food coloring
* 1 teaspoon salt
* 1 teaspoon vanilla extract
* 1 cup buttermilk
* 2 1/2 cups sifted all-purpose flour
* 1 1/2 teaspoon baking soda
* 1 tablespoon distilled white vinegar
* 5 tablespoons all-purpose flour
* 1 cup milk
* 1 cup white sugar
* 1 cup butter
* 1 teaspoon vanilla extract

Frosting:

* 1 cup unsalted butter
* 1/2 cup shortening
* 2 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 1/4 teaspoon butter flavored extract
* 1/2 cup heavy whipping cream
* 4 tablespoons all-purpose flour

Directions:

Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C).

Cream shortening and 1 1/2 cups sugar. Add eggs and beat well. Make a paste of cocoa and red food coloring. Add to creamed mixture. Mix salt, 1 teaspoon vanilla and buttermilk together. Alternating between the two, add the flour with the milk mixture to the creamed mixture. Mix soda and vinegar and gently fold (don't use mixer) soda and vinegar mixture into cake. Transfer to prepared pans and bake for 30 minutes. Remove from oven and let cake cool then carefully remove from pans, then let cool completely before frosting. Prepare frosting: Mix heavy cream and flour in a small bowl. Heat the mixture in the microwave for 45 seconds on high. Set aside to cool. In a mixing bowl, combine butter, shortening, confectioner's sugar, vanilla extract and butter extract.

Using and electric mixer, beat on low until combined. Then beat on medium speed for 6-8 minutes. 4 Next add the heavy cream mixture, and beat on medium speed for another 10 minutes. ( Mixture appears watery at first, but will become fluffy.)

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 all purpose flour, unsifted
36 chocolate kisses
36 peach halves
Cream shortening, sugars, vanilla and egg in large bowl at medium
speed of mixer. Combine flour, baking soda, and salt. Stir into
creamed mixture. Press 2 level measuring teaspoonfuls dough around
each kiss, covering kiss completely. Gently place pecan half on top of
each. Bake on ungreased baking sheet for 6-7 minutes (cookies will
not brown, do not over bake). Gently press pecans into hot cookies.
Cool on baking sheet for 1 minute, then remove to cooling racks.

Brazil Nut Fruitcake

INGREDIENTS:
4 eggs
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 cup white sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 pound red candied cherries
1 pound green candied cherries
1 pound Brazil nuts
1 pound walnut halves
1 pound pecan halves
2 pounds pitted dates
--------------------------------------------------------------------------------
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans and line
them with parchment or waxed paper.
Beat eggs, salt and vanilla together until very light and lemon colored. Stir in
sugar, 1 cup flour and baking powder.
Place cherries, nuts, and dates into a large bowl. Dust with the remaining 1/2 cup
flour. Then stir in sugar mixture. There is very little batter which makes this a very
stiff mixture. Mix with hands.
Press batter into prepared loaf pans. Bake for 1 hour.

Orange Chocolate Tea Bread

1 Stick butter, softened
3/4 c Sugar
2 Eggs
1 tb Plus 1 tsp. grated orange zest
2 tb Orange liqueur such as Grand Marnier
3/4 c Half and half
2 c All-purpose flour
1 tb Baking powder
1/4 ts Salt
1/2 c Chopped walnuts
7 oz Semisweet chocolate, chopped
1 tb Water
Preheat oven to 350 degrees F. Grease or spray a 9x5x3 inch loaf pan.
Cream together the butter and sugar until light and fluffy. Add the
eggs and beat well. Beat in orange zest and 1 tablespoon of liqueur.
Pour in half-and-half and beat to combine. (Do not be concerned with
curdling.)
In another bowl, stir and toss together flour, baking powder, and salt.
Add to butter mixture and gently beat just to combine. Stir in nuts and
4 ounces chopped chocolate. Spoon batter into prepared pan and
smooth top. Bake 1 hour, until top is golden. Cool in pan on rack.
Invert onto serving platter and cool completely.
When bread is cool, combine remaining chocolate with water and
remaining tablespoon of orange liqueur in heavy saucepan. Place over
low heat and melt, stirring constantly. Spread evenly over top and chill
to set. Yield: 1 Loaf

Beef Stock Recipe

2 T Oil,vegetable
4 Garlic,cloves, unpeeled
6 lb Bones,beef, meaty
1 bn Parsley,stems
2 md Onions,trimmed, quartered
2 c Water,plus more as needed, don't peel
2 md Tomatoes,fresh or canned,
2 lg Carrots,peeled, trimmed, cored,coarsely chopped
1/2 t Thyme,dried, or
2 Celery,stalks, trimmed,
3 Thyme,sprigs, coarsely,Chopped
2 Bay leaf
1 Leek,trimmed, halved
2 Cloves
-- lengthwise,coarsely
3/4 t Salt,coarse
-- chopped,(white and
8 Peppercorns
-- green parts)
Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven.
Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.
Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat.
Roast 30 minutes longer.
Remove the pan from the oven and transfer the bones and vegetables to a clean
stockpot. Drain off as much of the fat as possible.
Place the roasting pan over medium-high heat (use 2 burners if necessary), and add 2
cups of cold water and boil briefly. Scrape up all of the browned bits into the water.
Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to
a boil, skimming off all of the froth that forms.
Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer
uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients.
Skim whenever necessary.
Add peppercorns for the last 15 minutes of the simmering.
Strain the "soup" into a large bowl through a colander lined with a double layer of
dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard
the solids.
Pour the stock into containers for storage and label and date them.
The stock will "keep" for up to 3 days in a refrigerator, and up to 6 months in a freezer.

Vanilla Cherry Fudge

Ingredients:

* 1/2 cup granulated sugar
* 1/2 cup dairy sour cream
* 1/3 cup light corn syrup
* 2 tablespoons butter
* 1/4 teaspoon salt
* 2 teaspoons vanilla
* 1/2 cup quartered candied cherries
* 1 cup coarsely chopped walnuts

Directions:

In 2-quart glass measuring cup, combine sugar, sour cream, corn syrup, butter and salt. Microwave at high for 5 minutes. Stir until sugar dissolves. Microwave at High 6 minutes or just until mixture reaches 236 degrees. (Soft ball). Let stand 15 minutes without stirring. Add vanilla, beat until it loses its gloss (about 6 minutes). Stir in cherries and walnuts. Quickly pour in buttered 8-1/2 by 4-1/2" loaf pan. Cool. Cut into squares.

Honey Balls for Passover

1/2 C honey
1/3 C sugar
1 1/4 C chopped walnuts
1/4 C matzo farfel
2 tsp. grated orange or lemon zest
Makes 18-24
In a medium sized saucepan over low heat, heat the honey and sugar
to boiling. Stir constantly. Add the nuts and the farfel and stir until the
mixture is thick. Add the grated zest. Remove from heat and drop by
teaspoonful onto a wet cookie sheet or wax paper, forming small balls.
Cool.
Variation: Roll the balls in finely grated nuts or coconut.

Chocolate Peanut Butter Banana Bread

Filling:
1/4 c Miniature choc. chips
1/4 c Flour
1/4 c Peanut butter
2 tb Sugar
Bread:
1 pk Pillsbury Banana Quick Bread Mix.
1 c Water
3 tb Oil
2 Eggs
1/4 c Mini choc. chips
Heat oven to 375 degrees. Grease and flour bottom only of 8x4 or 9x5
inch loaf pan In small bowl, combine all filling ingredients; mix well.
Set aside. In large bowl, combine all bread ingredients except 1/4 cup
choc. chips. Stir 50 to 75 strokes by hand until mix is moistened, stir
in 1/4 cup choc. chips. Pour half of batter into greased and floured
pan. Sprinkle filling evenly over batter, pour remaining batter over
filling. Bake for 55 to 65 minutes for 8x4 inch pan; 45 to 55 minutes
for 9x5 inch or until deep golden brown and toothpick inserted in
center comes out clean. Cool 15 minutes; remove from pan. Cool
completely. Wrap tightly and store in the refrigerator.

Baby Spinach Salad With Grilled Onions,Tomato Vinaigrette

1 1/2 T tomato paste
1 T tamarind pulp
1/2 T shallots,chopped
1/4 c sherry vinegar
1 1/4 c olive oil
1/4 t kosher salt
1 ds black pepper
1 red onion
1 1/2 T balsamic vinegar
6 c spinach
FOR THE DRESSING:
Place the tomato paste, tamarind pulp, shallot, and vinegar in a
blender and mix well. Slowly add the oil a drop at a time at first and then in
a slow but steady stream until it is all incorporated. Add the salt. Can
be kept in the refrigerator for 1 week.
FOR THE ONIONS:
Peel and slice one large red onion thick enough so that you can handle
the slices and they will not fall apart when you cook them. Rub them with a
little olive oil and cook the onions over a charcoal fire or under a
hot broiler until soft. (Approximately 5 to 6 minutes per side.) Toss in a
bowl with 1-1/2 tablespoons balsamic vinegar so that the slices become
single rings. These will keep refrigerated 2 to 3 days.
TO ASSEMBLE THE SALAD:
Wash and dry one medium handful (about 1 cup) spinach for each portion
and toss with enough dressing to coat each leaf, being careful not to
over-dress the salad. Arrange the onions over the salad and serve.
Always serve salads on chilled plates.

Cappuccino Caramels Royale

INGREDIENTS:
1 cup butter
2 (1 ounce) squares unsweetened chocolate, cut up
2 1/4 cups packed brown sugar
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 cup light corn syrup
1 tablespoon instant coffee crystals
1 cup chopped pecans or walnuts (optional)
DIRECTIONS:
Line 8-inch square baking pan with wax paper, extending wax paper over edges of pan.
Butter wax paper; set aside.
In heavy 3-quart saucepan, melt 1 cup butter and chocolate. Stir in brown sugar, EAGLE
BRAND®, corn syrup and coffee crystals. Clip candy thermometer to side of pan. Cook
over medium heat, stirring constantly, until thermometer registers 248 degrees F
(firm-ball stage*). Mixture should boil at moderate, steady rate over entire surface.
Reaching firm-ball stage should take 15 to 20 minutes.
Remove from heat. Remove thermometer. Immediately stir in nuts (optional). Quickly
pour into prepared pan, spreading evenly. Cool.
When candy is firm, use wax paper to lift candy out of pan. Use buttered knife to cut
into squares. Wrap each square in plastic wrap or place in candy cups if desired.

Valentine`s Strawberry Dumplings

Ingredients:

Dumplings

* 4 eggs
* 4 tablespoons melted butter
* 4 teaspoons baking powder
* 4 teaspoons sugar
* 1 teaspoon salt
* 12 tablespoons flour

Berries

* 4 cups strawberries
* 2 cups sugar

Directions:

Dumplings: Combine to make stiff batter to hold shape.

Mash berries with sugar. Bring to boil in a large pot with a tight lid. Drop dumplings into hot liquid, reduce heat and simmer, with lid on, for 15 minutes. Don't lift lid - don't peek! Remove dumplings carefully to dessert dishes and spoon berries over. Serve with vanilla ice cream or whipped cream.

Auntie Yuan Duck Salad

ROAST DUCK
5 lb Duckling,excess fat removed
1 T Soy Sauce
1/2 t Salt
1/2 t Peppercorns,Szechwan,
--,Coarsely Ground
2 T Honey
2 T Vinegar,Chinese, rice
DRESSING
1 t Mustard,dry
Salt
Pepper,white, ground
2 t Sugar
1/2 t Garlic,finely chopped
1 1/2 T Soy Sauce
1/3 c Stock,chicken
1/3 c Vinegar,Chinese, rice
1/3 c Oil,vegetable
Oil,vegetable (for deep fat frying)
3 1/2 oz Mai fun,(rice sticks)
2 c Lettuce,iceberg, shredded
6 T Scallions,slivered (garnish)
Cilantro (coriander) (garnish)
1 t Sesame seeds,lightly toasted
For Roast Duck:
Preheat the oven to 400 F. Rub some soy sauce, salt and pepper into the cavity of the
duck and place the duck on a rack in the roasting pan. Stir together the honey and the
vinegar and brush some over the duck. Roast the duck until crisp and golden, about 1
hour, occasionally brushing with honey-vinegar mixture. Cool.
With a sharp knife, remove the skin from each side of the breast and cut into thin
slivers. Remove the meat from each side of the breast and cut it into thin slivers.
Combine the slivers of skin and the slivers of duck, reserve 1 cup. The remainder of the
duck can be saved for another use.
For Dressing:
In a small bowl, blend together the dressing ingredients and set aside.
In a wok or wide casserole, heat 2 inches of vegetable oil over high heat to 450 F.
Carefully, add mai fun noodles, in a few seconds they will puff. Turn carefully with a
skimmer and cook the other side. Remove the noodles and drain on paper towels.
Break up the noodles and arrange them on 4 chilled serving plates. Scatter shredded
lettuce over the noodles and top with the reserved duck. Garnish with scallions and
cilantro. Stir dressing and drizzle a small amount over each salad. Sprinkle with
sesame seeds and serve, passing remaining dressing separately.

Almond Macaroon Brownies

3 oz Cream cheese
6 tb Butter or margarine
3/4 c Sugar
3 Eggs
1/2 c Flour
1 tb Flour
1 2/3 c Flaked coconut
1 c Whole blanched almonds
6 oz Semisweet chocolate
1/2 ts Vanilla
1/2 ts Baking powder
1/4 ts Salt
Beat cream cheese and 2 tablespoons butter until softened. Beat in
1/4 cup sugar. Stir in 1 egg, 1 tablespoon flour and coconut. Reserve
16 whole almonds, chop the rest. Stir in 1/3 cup chopped almonds; set
aside. Melt 5 oz chocolate and remaining butter (4 T) over low heat,
until melted. Remove from heat. Stir in 1/2 cup sugar and vanilla. Beat
in 2 eggs. Stir in 1/2 cup flour, baking powder and salt. Add remaining
chopped almonds. Spread cheese batter on top. Garnish with whole
almonds. Bake for 40 minutes until cake tester comes out clean, don't
overbake. Melt remaining square of chocolate and drizzle over the
brownies. Cool in pan. Cut into squares. Recipe can be doubled.

Cream Cheese Brownies

INGREDIENTS:
4 ounce package German sweet chocolate
5 tablespoons butter
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
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 in a greased 9-inch square pan. Top
with cheese mixture. Drop measured chocolate batter from tablespoon
onto cheese mixture; swirl to marbleize. Bake at 350ºF for 35 to 40
minutes. Cool. Cut and store in refrigerator.
YIELD: 18 squares

Best Toffee Ever Recipe

INGREDIENTS:
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
DIRECTIONS:
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over
medium heat, stirring until the butter is melted. Allow to come to a boil, and cook
until the mixture becomes a dark amber color, and the temperature has reached 285
degrees F (137 degrees C). Stir occasionally.
While the toffee is cooking, cover a large baking sheet with aluminum foil or
parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared
baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two
to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the
nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand
will minimize the mess.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store
in an airtight container.

Apple Pan Dowdy

Butter (for ramekins)
12 sl Bread,white, firm
6 T Butter,unsalted, or more
Sugar
4 lg Apples,baking (Rome or other not-too-tart variety) peeled,cored, quarters cut
cross-wise into 1/4-inch,Slices
3 T Molasses
1/2 c Sugar,light brown, firmly
--,Packed
1/2 t Cinnamon
1/4 t Nutmeg,finely grated
3 T Rum,dark
2 T Juice,lemon
1 T Vanilla
5 T Butter,unsalted, chilled
-- cut into small pieces
1 c Cream,whipping, lightly whipped,sweetened with sugar
Preheat the oven to 375 F.
Butter six 8-ounce ramekins or souffle dishes. (Ramekins are
round cup-cake-like porcelain cups that are used
to bake souffles, and such.)
Use a cutter to cut slices of bread into 12 rounds that fit into
the dishes you've chosen to use. Spread the rounds with softened
butter on both sides, and sprinkle 1 side of each round with a little
sugar.
Place 1 bread round in each dish, sugared side down. Reserve 6
of the rounds for tops.
Toss your sliced apples with molasses, brown sugar, cinnamon,
nutmeg, rum, lemon juice, vanilla and pieces of butter until well
coated.
Spoon the apple mixture into the ramekins filling them nearly
full and spooning some of the juices over the top.
Top each dish with a reserved bread round, sugared side up.
Place the ramekins in a roasting pan and then place the pan on the
center rack of the oven. Pour an inch of hot water into the
roasting pan around the ramekins.
Bake until the bread tops are golden brown, about 25 minutes.
Serve warm in ramekins with whipped cream on the side.

Sweet 'n' Peanutty Chocolate Balls

3 c Powdered sugar, sifted
1 1/2 c Graham cracker crumbs
1 c Pecans finely chopped
3/4 c Butter
3/4 c Peanut butter
1 1/2 c Semisweet chocolate chips
4 tb Butter
1 tb Milk
Combine powdered sugar, graham cracker crumbs and pecans; stir
until uniform in color. In a saucepan, melt butter and peanut butter
together. Pour over sugar mix, and stir until just moistened. Form into
one-inch balls. In a separate saucepan, combine chocolate chips,
butter and milk. Melt together over low heat, stirring just enough to
blend. Coat balls with chocolate by dipping into chocolate mixture one
at a time. Place on waxed paper, and chill before serving. Makes 60
balls

Chocolate Mousse Flowerpot

CREME ANGLAISE
3 c Milk
1 c Cream,whipping
10 lg Egg yolks,room temperature
1 c Sugar
CHOCOLATE MOUSSE
1/2 c Sugar
1/2 c Water
4 lg Egg whites,room temp.
1/4 t Cream of tartar
2 c Cream,whipping, whipped
-- to soft peaks
1 c Cocoa,unsweetened
4 oz Chocolate,semi-sweet, melted,cooled to room temperature
3 T Espresso powder,instant
CHOCOLATE FLOWERS
10 oz Chocolate,milk, coarsely chopped
10 oz Chocolate,coating, coarsely chopped
1/4 c Syrup,corn, light
For Creme Anglaise:
Bring milk and cream to boil in heavy saucepan. Meanwhile, beat egg yolks and sugar in
mixer,until pale yellow and forms a ribbon when beaters are lifted, about 7 minutes.
Slowly pour 1 cup of hot liquid into yolks, beating constantly.
Transfer yolk mixture to milk and cream in saucepan and stir constantly over mediumlow
heat until it thickens enough to coat the back of a spoon. DO NOT BOIL. Strain into
a large bowl set into a larger bowl of ice water and cool to room temperature, stirring
occasionally. Cover and refrigerate for at least two hours.
For Mousse:
Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves,
stirring occasionally and brushing down any crystals from sides of pan with brush dipped
in cold water. Increase heat and boil until mixture registers 240 F (soft ball stage) on a
candy thermometer. Meanwhile, beat egg whites and cream of tartar until soft peaks
form.
Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes. Gently fold in
whipped cream, cocoa, melted chocolate and espresso. Cover and refrigerate for 1
hour.
For Chocolate Flowers:
Line a jelly roll pan with waxed paper. Melt chocolate with corn syrup, stirring until
smooth. Pour into prepared pan and spread with metal spatula to thickness of 1/4 inch.
Cool to room temperature. Transfer paper with chocolate to work surface. Place
second sheet of waxed paper over chocolate. Roll chocolate to 1/8 inch thickness. Cut
into twenty 1-inch rounds with a cookie cutter. Roll 1 chocolate round into tight funnel
shape for center of flower. Gather 3 more rounds around center, forming petals.
Squeeze together at base. Place on a waxed paper-lined plate. Repeat with remaining
chocolate, forming 5 flowers. Refrigerate until flowers are firm.
To Assemble:
Divide creme anglaise among five 2 cup cachepots or other porcelain dishes shaped
like a flowerpot. Top with chocolate mousse, mounding slightly in center. Set chocolate
flower atop each (to anchor flowers more securely, place on lollipop sticks, then insert in
mousse.)
Refrigerate until 20 minutes before serving.
Each flowerpot makes two servings.

American Chocolate Bread

1 1/2 c All-purpose flour or bread flour
1 c Warm water (105 - 115 F)
2 Envelopes dry yeast
2 tb Honey
Dough:
1 c Lukewarm milk (95 F)
3 tb Butter, melted
4 To 5 cups all-purpose flour or bread flour
8 oz Semisweet chocolate, coarsely chopped
1 Egg beaten with 2 Tbs whipping cream (glaze)
Sugar
Makes 8 small loaves
Sponge:
For sponge: Whisk flour, water, yeast and honey in large bowl until
smooth. cover with plastic. Let stand in warm draft-free area 1 hour.
For dough: Stir down sponge, using wooden spoon. Blend in milk,
butter and salt. Mix in enough flour 1/2 cup at a time to form soft
dough. Knead on floured surface until smooth and no longer sticky,
adding more flour if necessary, about 10 minutes.
Grease large bowl. Add dough, turning to coat entire surface. Cover
bowl with plastic. Let rise in warm draft-free area until doubled, about
1 1/4 hours.
Grease eight 2 1/2 x 4 1/2-inch loaf pans. Gently knead dough on
lightly floured surface until deflated. Pat out to 3/4 inch-thick
rectangle. Cut into 8 even pieces. Pat each out into 4x7-inch rectangle.
Spread 1 ounce chocolate on short end of each. Roll up jelly roll
fashion. Pinch seam and ends to seal. Arrange seam side down in
prepared pans. Cover with kitchen towel. Let rise for 15 minutes to
lighten.
Preheat oven to 375 degrees F. Brush loaves with egg glaze and
sprinkle with sugar. Bake until light brown and loaves sound hollow
when tapped on bottom, about 30 minutes. Immediately remove from
pans. Cool on racks 10 minutes. Serve loaves hot.

Valentine`s Day Sugar Cookies

Ingredients:

* 3 1/2 cups Sifted flour
* 2 1/2 teaspoons Baking powder
* 1/2 teaspoon Salt
* 6 ounces sweet butter
* 2 teaspoons Vanilla
* 1 1/2 cup Granulated sugar
* 2 Eggs
* 1 tablespoon Milk
* 2 tablespoons Sour cream
* grated rind of one lemon
* Colored sugar for sprinkling

Directions:
Sift together flour, baking powder and salt.

Cream together butter, sugar, sour cream, lemon peel and beat well. Add eggs, one at a time, and then add the milk.
Gradually, add the sifted dry ingredients, scraping the bowl with a rubber spatula as necessary. Beat only until thoroughly mixed.

Separate dough in half.
Wrap each batch with foil or plastic wrap and chill in refrigerator for 3 hours or longer (DO NOT place dough in the freezer).
Preheat oven to 400 degrees F.

Place one batch of dough on lightly floured pastry cloth. Turn dough to distribute flour on all sides and roll out to desired thickness. Cut out the cookies using a heart- shaped cookie cutter.

Transfer cookies to ungreased cookie sheets.
Sprinkle the tops of the cookies with colored sugar.

Bake cookies about 8 to 10 minutes or until they're lightly browned. Transfer cookies to racks for cooling.

Agnolotti Di Ricotta E Spinaci

1 lb flour
6 oz sweet cream butter
8 eggs
3 pn salt,to taste
15 oz ricotta cheese,dry as
-possible
2 oz spinach,trimmed,washed
13 oz Parmesan cheese,grated
1 pn black pepper,to taste
2 pn nutmeg,to taste
1 qt heavy cream
4 oz mascarpone cheese
2 pn white pepper,to taste
The Dough--
Combine the following ingredients: 1 pound bleached flour, 2 ounces
sweet butter, 5 eggs, and 1 pinch salt. Work the dough long enough to allow
the butter to be incorporated inside the dough. Wrap the dough in a towel
and let it rest, for at least one hour, inside the refrigerator.
The Filling--
For the filling, steam the spinach and chop it very fine. In a bowl,
beat together 2 eggs with 7 ounces freshly grated Parmesan cheese, 1 pinch
each: salt, black pepper, and nutmeg. Add 15 ounces dry ricotta cheese and
mix very well, but not too long. If you mix it too much, the mixture will
become liquid.
The Agnolotti--
Roll out the dough in a thin layer and brush it with an egg wash (made
from 1 egg). With the help of a teaspoon to make a "walnut" shape, place the
spoon on the dough and cover it with another layer. Cut with a round
pasta cutter 2 inches in diameter. Stuff the pasta with the filling and cook
in boiling water until the agnolotti come to the surface of the boiling
water.
The Sauce--
For the sauce, bring 1 quart heavy cream to a slow boil and add 4
ounces sweet butter, 6 ounces freshly grated Parmesan cheese, 4 ounces
mascarpone cheese, 1 pinch of salt, 1 pinch of nutmeg, 2 pinches white pepper.
Boil slowly for five minutes, constantly stirring with a wooden spoon.
Serve agnolotti on warm plates with warm sauce.

Chocolate Peanut Biscotti

2 1/4 c All-Purpose Flour
2 1/4 ts Baking powder
1/3 c Butter, room temperature
2/3 c Granulated sugar
3 lg Eggs, room temperature
1/2 c (3 oz) semisweet-chocolate chips, melted
1 ts Vanilla extract
3/4 c Unsalted dry roasted peanuts, chopped
1/2 c Mini-size M&M's candies
White from 1 lg egg
Mix flour and baking powder.
Beat butter and sugar in a large bowl with electric mixer until blended.
Beat in eggs, then melted chocolate and vanilla. Stir in flour mixture,
peanuts and mini-size candies.
Divide dough in half (2 cups per half). Wrap in plastic wrap and
refrigerate 3 hours or until firm enough to handle.
Heat oven to 350 degrees F. Lightly grease one large cookie sheet.
With a fork, lightly beat egg white in a small bowl.
Put both pieces off dough on cookie sheet, about 4 inches apart. With
floured hands, shape into 14x1 1/2-inch logs. Brush with egg white.
Bake 25 to 30 minutes until firm when pressed in center. (Tops may
crack slightly.) Remove cookie sheet from oven to a wire rack. (Leave
oven on.) Let logs cool 10 minutes, then slide them onto a cutting
board. With a large serrated knife, cut each log diagonally in 30 slices.
Lay slices on ungreased cookie sheets. Bake 8 to 10 minutes longer,
turning once, until dry and lightly toasted. Cool completely on cookie
sheets on wire rack. Store airtight up to 1 month or freeze.
Prep: 20 min. Chill: 3 hr. Bake: 40 min.

Cappuccino Bon-Bons

1 package family-size brownie mix (13 x 9) size
2 eggs
1/3 cup of 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 cupcake liners on cookie sheet
Combine all ingredients except Whip Cream
Fill small liners with 1 tbsp. of filling
Fill large liners with 1/4 cup of mix.
Bake small cupcakes 12-15 minutes.
Bake large 20-25 minutes, or until toothpick comes out clean.
Cool completely.
Garnish with a dollop of whip cream and a sprinkle of cinnamon before
serving.

Hazelnut Or Almond Truffles

2/3 cup finely ground toasted almonds or hazelnuts 7 T melted butter
3 oz. bittersweet chocolate 3 oz. milk chocolate 1 T Amaretto (for
almond) or 1 T Frangelico (for hazelnut) 4 egg yolks 2/3 cup
confectioner's sugar 1/2 tsp. vanilla extract 1 1/2 tsp. almond extract
Makes about 30 truffles
Note: Pregnant or nursing women, young children or any with an
immune deficiency should not eat foods made with raw eggs.
Chop toasted nuts in a blender or food processor until finely chopped.
Slowly drizzle in 3 tablespoons of melted butter and process till well
mixed. Set aside.
Heat remaining 4 T of butter in a small saucepan until very hot and
bubbly (be careful not to let it burn). Remove from heat and add the
chocolate. Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar
gradually, add extracts and liquor and continue to beat until thick (see
p[). With mixer on slow to medium speed, gradually beat in the nut
mixture, then gradually beat in the melted chocolate mixture. Beat
until smooth and well mixed. Cover with plastic wrap and refrigerate
for at least thirty minutes or until firm
Place your choice of coating in a bowl. If you're going to have more
than one, use separate bowls. Some possible coating choices are:
toasted coconut, chopped nuts, unsweetened cocoa, powdered
chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers,
roll it into a ball. Work quickly as the heat of your hand will quickly
start melting the chocolate. Drop ball in the coating bowl. Repeat the
process until there are 4 or 5 balls in the coating bowl. Gently roll the
truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for
up to ten days or in the freezer for up to a month.

Chocolate Almond Biscotti

1/2 c Butter or margarine softened
1 1/4 c Sugar
2 Eggs
1 ts Almond extract
2 1/4 c All-purpose flour
1/4 c Hershey's Cocoa -OR- European Style Cocoa
1 ts Baking powder
1/4 ts Salt
1 c Sliced almonds
Additional sliced almonds (optional)
Chocolate Glaze:
1 c Hershey's Semi-Sweet Chips
1 tb Shortening*
White Glaze:
1/4 c Premier White Chips (Hershey's)
1 ts Shortening
*(do not use butter, margarine or oil in Glaze recipes).
Heat oven to 350 degrees F. In large bowl, beat butter and sugar until
well blended. Add eggs and almond extract; beat until smooth. Stir
together flour, cocoa, baking powder and salt; blend into butter
mixture, beating until smooth. (Dough will be thick.) Using wooden
spoon, work almonds into dough. Divide dough in half. With lightly
floured hands, shape each half into rectangular log about 2 inches in
diameter and 11 inches long; place on large ungr eased cookie sheet,
at least 2 inches apart. Bake 30 minutes or until logs are set. Remove
from oven; cool on cookie sheet 15 minutes. Using serrated knife and
sawing motion, cut logs into 1/2-inch diagonal slices. Discard end
pieces. Arrange slices, cut sides down, close together on cookie sheet.
Bake 8 to 9 minutes. Turn each slice over; bake an additional 8 to 9
minutes. Remove from oven; cool on cookie sheet on wire rack. Dip
end of each biscotti in Chocolate Glaze or drizzle glaze over entire
cookie. Drizzle White Glaze over chocolate glaze. Garnish with
additional almonds, if desired. About 2-1/2 dozen cookies.
Chocolate Glaze: In small microwave-safe bowl, place 1 cup Hershey's
Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use
butter, margarine or oil). Microwave at HIGH (100%) 1 to 1-1/2
minutes or until smooth when stirred. About 1 cup glaze.
White Glaze: In small microwave-safe bowl, place 1/4 cup Hershey's
Premier White Chips and 1 teaspoon shortening (do not use butter,
margarine or oil). Microwave at HIGH (100%) 30 to 45 seconds or
until smooth when stirred. About 1/4 cup glaze.

Cadbury's Creme Egg

Serving Size: 12
Preparation Time:
Categories:
1/2 cup light corn syrup
1/4 cup butter, softened
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar
4 drops yellow food coloring
2 drops red food coloring
1 bag milk chocolate chips (12 ounces)
2 tablespoons vegetable shortening
1) Combine the corn syrup, butter, vanilla, and salt in a large bowl.
Beat well with an electric mixer until smooth.
2) Add powdered sugar, one cup at a time, mixing by hand after each
addition. Mix well until creamy.
3) Remove about 1/3 of the mixture, and place it in a small bowl. Add
the food colorings, and stir well.
4) Cover both mixtures, and refrigerate for at least 2 hours, or
until firm.
5) When mixtures are firm, roll a small, marble-sized ball from the
orange filling, and wrap a portion of the white filling (approx.
twice the size) around it. Form this filling into the shape of an
egg, and place it on a cookie sheet that has been brushed with a
light coating of vegetable shortening. Repeat process with the
remaining filling ingredients, then refrigerate these "eggs" for 3-4
hours, or until firm.
6) Combine the milk chocolate chips with the shortening in a glass or
ceramic bowl. Microwave chocolate on HIGH for 1 minute, then stir,
and microwave again for 1 minute more; stir.
7) Use a fork to dip each center into the chocolate; tap the fork
lightly on the side of the bowl, then place each candy onto waxed
paper. Chill.
8) after 1-2 hours of chilling, dip each candy once more, and chill
for several hours, or until completely firm.

Oatmeal, Peanut Butter, and Chocolate Chunk Cookies

3/4 cup butter, softened
3/4 cup peanut butter
1-1/4 cups packed brown sugar
1-1/4 cups granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
1-1/2 teaspoons vanilla
2-1/4 cups all-purpose flour
2-2/3 cups rolled oats
1 10-ounce package miniature milk chocolate kisses
1. Beat butter and peanut butter in a large mixing bowl with an electric
mixer on medium to high speed for 30 seconds. Add granulated sugar,
brown
sugar, baking powder, and baking soda; beat until combined, scraping
sides
of bowl occasionally. Beat in eggs and vanilla until combined. Beat in
flour. Stir in rolled oats with a wooden spoon. Stir in chocolate kisses.
2. Drop dough from a #50 or #60 scoop, or from a tablespoon, 3
inches apart
onto an ungreased cookie sheet. Slightly flatten dough with your hand,
if desired. Bake in a 375 degree F oven about 8 to 10 minutes or until
edges are lightly browned. Transfer to wire racks and cool. Store in an
airtight container or plastic bag at room temperature up to 3 days.
Makes 60 to 72 cookies.
Make-Ahead Tip: Cool cookies completely. In an airtight or freezer
container, arrange cookies in a single layer; cover with a sheet of
waxed paper. Repeat layers, leaving enough air space to close
container easily. Freeze up to 1 month.