1. Prepare mix and bake according to directions. Cool 10 minutes. Remove from pan and cool completely. Place on serving platter. 2. Spread cake with the 1/3 cup ice cream topping. Chill till needed. Set aside. 3. For the mousse, in a small saucepan melt semi sw

1. Prepare SPONGE CAKE (see below). 2. Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved (mixture must be clear). 3. Stir together sugar and cocoa in large cold bowl; add whip

Mousse: Melt chocolate in medium bowl over hot water set over low heat. Stir until smooth. Remove from water. Whisk egg yolks with 4 Tbsp. sugar and water in a small bowl. Set bowl in a pan of simmering water. Heat, whisking constantly, until mixture reaches 160 degrees. Re

1. In a small saucepan, sprinkle gelatin over water; let stand a few minutes to soften. Set over low heat, cook stirring constantly until dissolved. Remove from heat. Add cocoa; stir until dissolved. 2. In a food processor, combine gelatin mixture, ricotta cheese, and c

Combine first 5 ingredients in blender container. Process on high for 1 minute. Pour into serving dishes. Chill until set. Top with whipped cream.     strongServings: 4/strong  

1) Melt butter in double boiler, stir in combined coffee and hot water, then chocolate & sugar. Stir until smooth. 2) Sifted dry ingredients into 3 lots. 3) Place melted ingredients into electric mixer bowl and gradually beat in dry sifted ingredients individually. 4) Ad

Several hours (up to 24) ahead, combine the raisins and the rum in a small bowl, cover tightly with plastic and set aside to soak. Break the chocolate into pieces and process in a processor until ground very fine. Heat the creme Fraiche to the boiling point, and with the mot

In a 1 or 2 cup glass measure, heat together chocolate chips and milk in microwave oven on high 45 50 seconds, or until chocolate is melted and smooth when stirred. Add vanilla and corn syrup, then blend well. Refrigerate, stirring occasionally, until thickened to

1. Position a rack in the center of the oven and preheat to 375 F. Lightly butter twelve 1 1/8 by 2 3/4 inch (3 ounce) muffin cups and the edges surrounding the cups. 2. In a large bowl, stir together the flour, sugar, cocoa, baking powder, salt, and baking soda. In an

Heat oven to 400 degrees. Grease muffin pan or line with paper liners. Sift flour, salt, and baking powder into a bowl. Add brown sugar and pecans. In another bowl, combine eggs, milk, vanilla, butter, and melted chocolate. Stir dry mixture into wet mi

1. Preheat oven to 350. Grease cookie sheet. Melt chocolate chips in top of double boiler over hot water. Add marshmallows and water. Stir until melted. Remove from heat and set aside. 2. Sift together already sifted flour, sugar, salt and baking soda. Slowly blend butter, b

Preheat oven to 190C,375F,Gas Mark 5. Put margarine, caster sugar, eggs and self raising flour in a bowl. Combine ingredients, then beat well until mixture is light in colour and texture. Stir in orange rind and half of the juice. Break up chocolate for cake. Place on a

Mix butter, sugar, water and cocoa together, bring to a boil for 30 seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden.     strongServings: 1/strong  

Combine sugar, sirup, honey, and water. Stir occasionally. Boil to hard ball stage (265 270 F). Add salt to eggs. Beat until stiff. Gradually pour on half of the sirup, beating constantly with the egg beater or a spoon. Boil remaining sirup to hard crack stage (285 290 F

Chocolate Nut Balls FLAKED COCONUTS In medium sausepan melt semisweet chocolate pieces and butter or margarine over low heat stirring frequently. Remove pan from heat; cool to lukewarm. Beat in egg till smooth and glossy. Add sifted powdered sugar, va

Cream together the butter and sugar. Chop the nuts and roast if desired. Soak the crackers in the milk until they are soft but have not turned to mush. Dissolve cocoa in about 2 T milk, and add this and the nuts to the creamed butter/sugar mixture. Separate the

Boil together sugar, corn syrup, cocoa, butter and 1 cup cream. Boil until it threads, then add slowly the other cup cream. Boil to firm ball stage when tested in cold water. Add vanilla and nuts, beat until creamy. From the book "Treasured Mennonite Recipes"

Mix in a heavy 2 quart saucepan, sugar, cocoa, milk and butter. Stir over medium heat until mixture bubbles all over top. Boil and stir 2 minutes more. Remove from heat. Stir in until melted the peanut butter; add the vanilla, uncooked quick rolled oats and nuts. With 2 teas

In a medium microwave safe bowl, place the chips and shortening and microwave on HIGH (100%) for 1 to 1 1/2 minutes or until smooth when stirred. Stir in the nuts. Spoon heaping teaspoonfuls of the mixture into 1 inch paper candy cups or paper lined mini muffin cups, filling br

Servings: 4 1/2 dozen DIRECTIONS: Cream the butter or margarine with the sugar until light and fluffy. Beat in eggs, vanilla and slightly cooled chocolate. Sift the dry ingredients together, add and mix well. Last, stir in the nuts. Drop dough by teaspoonfuls on baking

Servings: 10 Double chocolate creates a deep dark brownie like cookie. Prepare baking sheets. Cover with foil and grease. Preheat oven to 350F. In a large mixing bowl cream together butter and sugars. Beat in salt and eggs. In a separate bowl sift

Cream shortening and sugar until light and fluffy; add egg, and beat well. Add flour, baking powder, and salt; mix well. Chill dough 2 to 4 hours. Roll out dough to 1/8" thickness on a lightly floured board. Cut half of dough into 36 circles with a 2" cookie c

1. Heat oven to 350 F. 2. Combine Butter Flavor Crisco, granulated sugar, brown sugar, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Beat in egg. 3. Combine flour, cocoa, baking soda and salt. Add to creamed mixture. Beat

Beat yolds and sugar till light. Add nuts, chocolate, apples and matza meal. Beat whites till stiff and fold in. Pour into 9" spri ng form pan. Bake about 40 min. at 350F. Recipe By : My files     strongServings: 12/strong

Melt 2 tb butter in small saucepan; stir in brown sugar. Heat until bubbly. Stir in corn syrup and cream; heat, stirring constantly, just to boiling. Add nuts. Pour into a well greased 10" bundt pan. Set aside while preparing cake. Preheat oven to 350~. Sift flour, baking

Chocolate Sponge Cake: One 12 oz. pkg. (2 cups) Nestle Toll House Semi sweet Chocolate Morsels divided Cake: Preheat oven to 375 F. Melt over hot (not boiling) water HALF CUP morsels; stir till smooth. Set aside. Combine flour, baking powder and salt. Beat together egg

Preheat the oven to 350 degrees. To make the crust, combine the flour, baking soda, and salt. In a large bowl, cream the vegetable shortening and brown sugar. Beat in the eggs and vanilla. Gradually blend in the dry ingredients. Fold in the rolled oats. Press 2/3 of th

* If using minute oatmeal, chop it up in small pieces before soaking it up in hot water. Mix oatmeal and boiling water and let cool. Cream shortening with sugar and eggs, add rest of ingredients along with oatmeal mixture. Beat till smooth. Bake in 8x12 greased pan

Cream margarine and sugar. Add peanut butter. Mix well. Roll into 1 inch balls. Chill 1 hour. Melt choc. & Crisco in top of double boiler. With a fork roll balls (one at a time) in choc. mixture. Let drip a few seconds and then put on waxed paper to dry. When completely

Have ready a 13 x 9 inch baking pan. Mix the powdered sugar, cracker crumbs, peanut butter and butter in a medium size bowl until blended. Scrape into an ungreased baking pan and press into an even layer. spread the melted chocolate over the top. Refrigerate at least 2 hours

Preheat oven to 350 degrees Beat until smooth after each addition. Begin and end with flour mixture. Drop from a teaspoon onto greased baking sheet, leaving a 2" space to allow for spreading. Bake on oven shelf slightly above center for 12 minutes, or until cookies are

Heat oven to 350F. In large mixer bowl, beat butter and sugars until light and fluffy; blend in eggs and vanilla. In separate bowl, stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, mixing well. Stir in oats and nuts. (Batter will be stiff.)

Heat oven to 350 F. Lightly grease cookie sheet. In small microwave safe bowl, place chocolate. Microwave at HIGH (100%) 1 to 1 1/2 minutes or until chocolate is melted when stirred; cool slightly. In large mixer bowl, beat butter and sugar until well blended. Add eggs; blen

In large mixer bowl, mix butter, oats, flour, brown sugar, eggs, walnuts and vanilla. Beat 3 minutes at medium speed or until mixture is light and fluffy. Stir in 1 cup chocolate chips. Spread batter into 8" square microwave safe baking dish; cover with wax paper. Cook br

Melt chocolate in double boiler over hot( not simmering) water. Add butter to chocolate and melt together. Heat eggs over simmering water. Remove eggs, and beat for 10 minutes(thick)Add eggs to melted chocolate and fold in until even. Put in 8 inch springflorm pan with waxed

Preheat oven to 350 degrees. Combine sugar, butter, cornstarch, eggs, and vanilla extract in large bowl; mix well. Stir in chocolate chips and pecans. Pour mixture into pie shell. Bake until filling begins to pull away from sides of the crust (about 40 min.) Cool completely

Scald the milk and let it cool to 110 degrees F. Add 1/4 cup of the sugar and the yeast and let stand until foamy, about 10 minutes. Combine the orange zest with the remaining sugar in a food processor and process until zest is finely ground. In a heavy duty electric mixer,

Preheat oven to 180C,350F,Gas Mark 4. Grease and line base of two 8 inch sandwich tins. Put margarine, caster sugar, eggs and self raising flour in a bowl. Combine ingredients, then beat well until mixture is light in colour and texture. Stir in orange rind and half of

Heat oven to 325 F. Mix crumbs, cinnamon, and butter. Press onto bottom of 9 inch springform pan. Bake 10 minutes. Increase oven temperature to 350 F. Beat cream cheese and sugar at medium speed with electric mixer until well blended. Add eggs, on

Preheat oven to 375. Cream butter with sugars. Add melted chocolate, sour cream, eggs, and orange peel. Beat well. Stir in flour, soda, salt, nuts, and chips, in that order. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake 12 15 min. Cool cookies on a rac