1 pk Yeast Place all ingredients (EXCEPT DATES AND CHOCOLATE CHlPS) into the pan in the order listed. Select white bread and push "Start" (dough will seem overly soft at first). Add dates and chips at the "beep," 88 minutes into the cycle(33 min. for DAK Turb

1 pk Yeast Place all ingredients (EXCEPT DATES AND CHOCOLATE CHlPS) into the pan in the order listed. Select white bread and push "Start" (dough will seem overly soft at first). Add dates and chips at the "beep," 88 minutes into the cycle(33 min. for DAK Tur

1. In a medium saucepan over very low heat, melt chocolate chips, stirring constantly. Remove from heat. Stir in vanilla wafers, 1/2 cup powdered sugar, yogurt, and almond extract; blend well. Stir in dates. Refrigerate 10 minutes for easier handling. 2. Form mixture into 1/

Servings: Ing Quan Item ** *< Directions >* chop up chocolate, butter and put them in boiling water. meltting them. add vanilla, sugar, egg yolks, baking powder, flour, baking soda, sour cream. fold in egg whites. put in tube pan. bake at 350 de

Position rack in center of oven and preheat to 350 F. Butter 10 inch diameter springform pan with 2 inch high sides. Melt both chocolates with coffee and butter in heavy medium saucepan over medium low heat, stirring until smooth. Pour into large bowl. Cool. Mix in vanilla e

Place chocolate in the top of a double boiler and melt over hot water, or place in a microwaveable bowl and microwave on medium for 2 to 3 minutes or until melted. Let cool. In a mixer, place the cheese and sugar and mix until blended. Add eggs and vanilla and mix until smoo

0.00 Thawed o 1/2 cup fresh 2.00 tb Sugar Butter an 8" springform pan. Place a 8" circle of waxed paper on the bottom. Butter the wax paper and flour the pan. Melt chocolate and butter together in a heavy saucepan over low heat. Mix to blend. Cool. Place egg a

Combine the first six ingredients and mix till smooth. Mixture will be very stiff. Press into a greased 9"x13" pan. Bake 10 minutes at 350F. Remove from oven and sprinkle with chocolate chips. Return to oven for 1 minute. Spread melted chips over the crust. Beat eggs t

ÿÿÿÿÿÿÿ ea Chocolate Pudding, Cook type ÿÿÿÿÿÿÿ ea Chocolate cake mix ÿÿÿÿÿÿÿ ea chocolate chips, small bag Prepare pudding. Empty cake mix into a bowl. Add ONLY the prepared pud

Melt chocolate on HIGH 2 minutes in a 2 quart dish. Stir in milk, pecans, and salt. Drop by teaspoonfuls onto wax paper. After candy is hard, carefully turn with a spatula or knife and let underside harden. SOURCE: Tout de Suite DEIDRE ANNE PENROD (FGGT98B)   b

In a large bowl combine softened cream cheese, melted chocolate chips, liquer, and cinnamon. Blend until smooth. Chill at least 2 hours. Form into ball and roll in chopped nuts. Serve with chocolate wafer cookies. NOTE: I have also used Baileys or Kaluha instead of the creme

Rub crock wall with butter. Place candy bars, milk, marshmallows in crockette. Cover and cook, stirring every 30 minutes, until melted and smooth. Gradually add whipping cream. Cover and keep warm for serving up to 2 to 6 hours later. Serve with bite size pieces of angel food b

Combine the raisins and whiskey in a plastic container with a tight fitting lid. Allow to stand at room temperature for 6 hours or overnight. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 8 ounces semi sweet chocolate, 1/2 cup heavy cream

Cream the butter and sugar until light and fluffy. Add the yolk and vanilla, then flour, salt and finely chopped almonds, mixing well. Shape the dough into 2 rolls, each 1 1/2 inches in diameter. Wrap rolls and refrigerate until firm, about 2 hours. Preheat oven to 350

In a small but heavy saucepan melt the chocolate and the butter, stirring constantly until blended and smooth. Remove from heat. Line a cookie sheet with wax paper. Dip the wide end of the almond into the chocolate mixture, and place on the prepared cookie sheet. Refrigerate

EQUIPMENT: Measuring cup, measuring spoons, small nonstick saute pan, baking sheet, stainless steel bowl, rubber spatula, parchment paper, cake spatula, pizza cutter, double boiler, instant read test thermometer. Preheat the oven to 325 degrees. Toast the almonds on a b

In large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Gradually stir in flour until well blended. Stir in macadamia nuts. Place dough on wax paper and shape into a roll two inches in diameter. Wrap in paper and foil and chill at least two hours or over

Grease 2 large baking sheets. In large bowl, with mixer, beat butter, peanut butter, and brown and granulated sugars until well combined; beat in egg. Slowly beat in flour, bake soda, bake powder, and cinnamon just until combined to make soft dough. Form dough into

In a saucepan over low heat, melt chocolate bar and disks. Set saucepan in hot water to maintain dipping consistency. Dip several peanuts at a time in chocolate. Place in paper candy cup. Repeat with remaining chocolate and peanuts. Refrigerate until chocolate sets, about 10

1. In a food processor or with an electric mixer, cream together the butter and sugar. Add egg yolk and vanilla and mix till smooth. Add flour and baking powder, stirring baking powder in slightly to distribute it, and pulse or beat until flour is incorporated. Stir nuts in

Melt the chips with the shortening over low heat or in the microwave. Stir until smooth. Dip strawberries (washed & patted dry) or pretzels or peanut butter cracker sandwiches or dried apricots (you get the idea!!) in chocolate & place on wax paper lined tray. Place in

Preheat oven to 350F. Grease a 12 cup Bundt pan and dust with unsweetened cocoa powder. Over a large bowl, sift both flours, cocoa powder, baking soda, and salt. Mix in both sugars until there are no lumps. Set aside. Put the peeled potato into a large food processor. Using

1 1/2 c sugar 1 c buttermilk 3 oz chocolate 1 ts soda rounded : pn ginger : pn salt : pn vanilla 3 c flour Mix together, fry in deep fat. ~ Recipe By : Grace Irvin, Warren Maine From: Ctlind

1/2 c margarine 2 oz chocolate 1 c sugar 2 ea eggs 1 c all purpose flour 1/2 c pecans : FROSTING 1 1/2 c powdered sugar 3 TB margarine 2 TB milk : dr food coloring 3/4 ts peppermint extract : GLAZE 4 oz semisweet chocolate 2 TB margari

Filling: Combine chocolate chips and butter in the top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring often, until chocolate melts. Remove from heat. Add confectioners sugar, Karo, creme de cacao, water, and vanilla, and stir until smooth.

1>. Prepare whipped topping mix per package directions in a large mixing bowl. Add remaining 1 1/2 cups milk and pudding mix. 2>. Whip, then beat at high speed for 2 minutes, scraping bowl occasionally. 3>. Spoon into pie shell. Chill at least 4 hours.  br

In small microwave safe bowl, place 1/2 cup HERSHEY S Semi Sweet Chocolate Chips or Chunks and 2 teaspoons shortening (not butter, margarine or oil). Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after

Combine shortening, sugar and egg in mixing bowl; beat well. Add melted chocolate, buttermilk and vanilla; blend. Sift together flour, soda, and salt and stir in. Add walnuts; chill soft dough. Drop by teaspoonful on greased baking sheet and bake at 350 degrees for 12 to 15

PREHEAT OVEN TO 350F. Mix flour, sugar, powdered milk, baking powder, salt and cocoa together and sift well. Beat in remainder of ingredients, adding a little more water if needed to make a smooth dough. Drop from a teaspoon onto a well greased baking sheet, spacing cookies

Preheat oven to 350 degrees F. Lightly grease a cookie sheet. In a large bowl beat butter and sugar until well blended. Add egg and vanilla; beat until light and fluffy. Sift together flour, cocoa, baking soda, and salt. Add alternately with buttermilk to butter mixture. Usi

To increase variety, divide dough into four portions and use extra flavors. In a large bowl, beat butter until fluffy; gradually beat in icing sugar, milk, vanilla and salt. On work surface, knead until smooth. Shape into 32 eggs. Refrigerate for 1 hour or until firm. In ;bo

Butter 13 x 9 inch pan and cover bottom with layer whole graham crackers. Mix pudding mix and milk beating well. Fold in whipped topping. Spread half of mixture over crackers in pan. Cover with another layer of crackers. Spread remaining mix over crackers. Top with a layer o

Butter 9 x 13 pan. 1 layer graham crackers. Mix 2 pkgs. of French vanilla instant pudding with milk, then mix in carton of cool whip. Pour half mixture over crackers. Add another layer of graham crackers. Pour remainder of pudding mixture over crackers, and add another layer

0.00 chocolate,cut up 5.00 Eggs Preheat oven to 350 F. Grease a 9 inch springform pan. Line bottom with a round of parchment or wax paper. In a 2 quart glass bowl, combine 3/4 cup of sugar and 1/3 cup water. Heat in microwave on HIGH 1 1/2 minutes, or until boiling. St

Stir hot water, sugar and corn syrup together in three quart heavy saucepan. Place over high heat and stir constantly until all sugar crystals are dissolved. Wash down sides of pan with pastry brush dipped in hot water. Clip on thermometer and continue cooking without stirri

Crust: Preheat oven to 350 degrees. In food processor, add cookie crumbs and grind into fine crumbs. Add butter and blend until smooth. Press crust into bottom of 9 inch springform pan. Chill while preparing filling. Filling: In large bowl with electric mixer, beat cream che

Yield: 10 to 12 servings. Prepare pie crust according to package directions for baked shell using a 9 inch pie pan. (Refrigerate remaining crust for later use.) Bake at 450 for 9 to 11 minutes or until lightly browned. In small saucepan, combine chocolate chips, unsweet

Arrange a layer of biscuits at the bottom of a large baking pan. Mix the brandy and liqueur in a small container and pour on top of the biscuits. Whip the cream, milk, pudding and salt until the mixture is thick. Pour the mixture on top of the biscuits. Chill well. When the

Cream shortening,and sugars until fluffy. Add eggs, extracts and beat well. Add flour, baking powder, salt,and nuts. Mix well. From dough into 1 inch balls. Press each ball around a kiss so kiss is completely enclosed. Bake on UNGREASED cookie sheet 12 minutes. DO NOT OVERBA

To prepare the eggs, allow them to warm to room temperatures, wash and shake each one well. With a sharp knife, remove a small piece of sh ell from one end and puncture the other end of each egg with a needle. Remove the yolks and whites by blowing through the small hole. Ri