Sprinkle pecans in bottom of buttered 8 inch square baking pan. Combine butter and brown sugar in 2 quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until mixture reaches hard crack stage

a) Shortbread Cream together the butter and sugar, beating very well. Sift together the flour, cornflour and baking powder and beat into the butter and sugar. Spread the mixture in a 30 cm (12 in) long baking tin, about 4 to 5 cm ( 1 to 2 in) deep and smooth e

COMBINE THE SUGAR, CORN SYRUP, and 1/2 cup of cream in a large saucepan set over moderate heat. Stir the mixture until the sugar dissolves completely. Insert a candy thermometer, reduce the heat to low, and cook the syrup, stirring frequently, until the thermometer registers

Preheat the oven to 350 degrees. Coat a 10 inch glass pie plate with 3 sprays of the vegetable oil. In the bowl of a food processor, combine the tofu, ricotta cheese, cream cheese, maple syrup, cocoa powder, egg whites, cinnamon, and the liqueurs. Puree until smooth and pour b

Preheat oven to 350 F. Pulverize the graham crackers in blender or food processor until finely ground. Add the margering to the container, and process until well integrated with the graham cracker crumbs. Press the mixture into the bottom and up the sides of a nine inch pie

Beat egg whites, add sugar slowly until hard and add almonds or walnuts. Bake in moderate oven in lamington (long and thin) tin for 25 30 mins. Filling: Cook all ingredients except the butter in double saucepan until thick. When cool, mix in creamed butter. Nick Guoth Chocol

In a microwave oven or over boiling water, melt both kinds of chocolate. Set aside to cool. Toast the almonds in a shallow pan in a moderate oven (350 degrees) for about 10 minutes. Beat egg whites with cream of tartar and salt until foamy white. Gradually beat in 1/4 cup of

Prepare: fudge brownie mix according to package directions, and spoon into a greased 13 x 9 x 2 inch pan. Bake brownies according to package direction. Prick: top of warm brownies at 1 inch intervals using a fork; drizzle with Kahlua. Let cool and crumble. Prepare: chocolate br

Preheat oven to 350 F. Grease (or spray with non stick cooking spray) three 8" or 8 1/2" round cake pans. In a small, heavy saucepan over lowest heat, melt chocolate, stirring constantly until smooth; be careful not to scorch. Set aside. Sift together flour, c

Heat oven to 425 F. Grease bottom of 8 inch springform pan. In medium saucepan over low heat, melt butter. Add cocoa and 1 cup sugar, stirring until well blended. Remove from heat; cool slightly. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after eac

Oil bottom of 8 or 9 inch springform pan. Melt chocolate and butter ( I did this in a saucepan, although the original recipe calls for it being done in a 200 degree oven.). Add flour, sugar, and water; blend well. Add egg yolks one at a time, beating well after each addition.

Raspberry Sauce: 1 10 oz pkg frozen red raspberris in a light syrup, thawed 3 tb whipping cream Place raspberries in food processor or blender; process until smooth. Strain. Stir in cream. Cheesecake Directions: Preheat oven to 350. Stir together crumbs and margarine in

Dissolve the instant coffee in two tablespoons of water. Put the 3 ounces of hazelnuts into a food processor and grind them to a fine powder. Add all the other ingredients and whiz until you have a lovely creamy mixture. Grease and flour a 7 inch sandwich tin and pour i

Recipe by: Jo Anne Merrill 1 Chop or grate dark chocolate into small pieces. Melt chocolate and cream in double boiler. Remove from heat and cool to room temperature. Fold in 3 ounces of white chocolate that has been chopped into chunks and the macadamia nuts. Transfer to a

In a medium bowl, combine the ingredients and stir with a wire wisk. Store mix in an airtight container. Recipe By : Diane Phillips     strongServings: 1/strong  

Preheat the oven to 325. Butter an 8 to 9 cup Bundt pan. In the large bowl of an electric mixer, cream the butter until it is smooth. Add the eggs one at a time, beating after each addition. Add the milk and vanilla, and beat the mixture until it is thoroughly blended. Add

Cook bitter chocolate glaze until very thick. Cool Add rum. Refrigerate until very cold and firm. Roll into 3/4 inch balls. Roll balls in cocoa. Refrigerate or freeze. From "The Art of Fine Baking" by Paula Peck, copyright 1961     str

Melt chocolate in small bowl over pan of hot water; remove from heat. Beat in cream cheese. Add graham cracker crumbs and sweetener; mix well. Refrigerate until chilled. Form into nine small balls. Roll in ground almonds to coat. Store in cool place. Serve at room tempe

Chop the chocolate. Melt together with the butter over simmering water. Stir continuously with a rubber spatula. Don t let water get into the chocolate. Warm the Cointreau to the same temperature as the chocolate. Slowly blend the Cointreau into the chocolate (still ove

1. Put all ingredients in a solid sauce pan, mix while bringing slowly to the boil. 2. Boil gently. 3. After two minutes you will have a wonderful icing for cakes, and a sauce for ice cream. 4. After six minutes (or a little longer if you want your truffle

** CRUST     strongServings: 6/strong  

CHOCOLATE PASTRY: Combine flour, sugar & cocoa in work bowl of a food processor. Pulse 2 or 3 times to aerate. Chop the butter into pieces and distribute over the flour. Process until mixture reassembles coarse meal, do NOT overprocess. With motor running, drop in whole

Chop the chocolate and place in the top of a double boiler over barely simmering water. Add the butter and cook, stirring, until melted together. Beat in the cream and stir until smooth. Cook for 1 minute. Beat in the liqueur. Transfer the mixture to a bowl. Co

*Note: Semisweet chocolate should be coarsely chopped. ** Unsalted butter should be cut into small pieces. In a double boiler, melt the chocolate and butter over simmering water. Remove from the heat and stir in the vanilla. In a small bowl, gradually whisk the warm chocolat

~Begin Recipe Export     strongServings: 6/strong  

Heat oven to 450161F. Place puff pastry on a lightly floured surface. Sprinkle pastry with a little more flour and roll out to form a 12 inch square. Brush away excess flour and trim edges to make a perfect square. Cut puff pastry into nine 3 1/2 inch squares and tran

Combine cake mix, oil, melted butter, water and half of the condensed milk until well blended. Pour half of the mixture into a greased 9x13" pan. Bake at 350~ for 30 minutes. Unwrap caramels. In double boiler, melt caramels with remaining half of condensed milk. (takes

* Chocolate chips should be melted.     strongServings: 10/strong  

Directions: Melt caramels in water in the top of a double boilier. arrange nuts in clusters on buttered cookie sheet; drop 1 ts caramel on each nut cluser. melt chocolate, spread over caramels.     strongServings: 1/strong  

Melt chocolate, add condensed milk and mix well. Line greased pans with paper and grease paper. Pour chocolate mixture into pans and cool. Sift flour, salt and baking powder together. Cream shortening with sugar until fluffy. Add eggs and vanilla and beat thoroughly. Add si

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9 inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well aft

Add chocolate to 3/4 cup milk and heat in a double boiler. Soak the gelatin in the remaining milk five minutes. When the chocolate is melted, beat with a rotary egg beater until blended. Add gelatin, sugar, and salt, and stir until the gelatin is dissolved. Cool. Add the cre

"Also reminiscent of frozen mousse is this decadently rich chocolate ice cream. The addition of grated chocolate provides extra bursts of flavor, but you may omit it if you prefer smoother, unbroken texture. For a triple chocolate treat, leave in the extra chocolate and spl

Ingredients: 4 tsp gelatine 1/3 cup milk 1/3 cup cocoa 2/3 cup sugar 1/3 cup water 11oz tin evaporated milk 1 tsp vanilla Chill the evaporated milk in the fridge for several hours. (It will not beat up well if it is at room temperature) Measure out the gelatine carefull

Crunchy Coconut Topping (below) Grease and flour a 13" x 9" x 2" baking pan. In bowl stir first 3 ingredients; set aside. In large bowl with mixer at high speed beat next 3 ingredients for 3 min. or until fluffy. Reduce speed to low; beat in real mayonnai

Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well; vinegar into 1 well and melted butter into the third. Pour water over all. Beat with a wooden spoon until well blended. Pour batter

Warning: this recipe is from the "Make a Mix" cookbook, so it makes TONS. Directions are included for freezing. Slice n bake chocolate wafers Cut four 14x12 inch pieces of waxed paper or plastic wrap; set aside. In large bowl, cream butter, sugar, eggs an

Combine crumbs and butter, mixing well. Firmly press crumb mixture evenly over bottom and sides of a 9 inch pie plate. Bake at 350ø for 6 8 minutes. SLOBBER!     strongServings: 1/strong  

Break 8 or 10 cookies into blender. Process to make fine crumbs. Pour crumbs into a large bowl. Repeat with remaining cookies to make 8 cups crumbs. Or use a rolling pin tocrush cookies between 2 sheets of waxed paper or in a plastic bag. Stir in sugar. Pour into a 10 cup co

Break 8 or 10 cookies into blender. Process to make fine crumbs. Pour crumbs into a large bowl. Repeat with remaining cookies to make 8 cups crumbs. Or use a rolling pin to crush cookies between 2 sheets of waxed paper or in a plastic bag. Stir in sugar. Pour into a 10 cup c