*Broken into pieces **Slightly beaten Beat chocolate, sugar, cream and corn syrup over medium heat, stirring constantly, until chocolate is melted; reduce heat. Simmer, without stirring, 10 minutes. Stir 2 tablespoons chocolate mixture, 1 teaspoon at a time, into egg yolks;

*Broken into pieces **Slightly beaten Beat chocolate, sugar, cream and corn syrup over medium heat, stirring constantly, until chocolate is melted; reduce heat. Simmer, without stirring, 10 minutes. Stir 2 tablespoons chocolate mixture, 1 teaspoon at a time, into egg yolks;

in small saucepan combine 1 st four ingredients. Stir over low heat until smooth, gradually beat in sugar until smooth and shiny.     strongServings: 4/strong  

Combine cake mix, whipped topping mix, eggs and water; beat at medium speed for 4 min. Pour batter into well greased and floured 12 cup, 10 inch Bundt pan; bake at 350 degrees for about 40 min. Cool in pan for 15 min. Remove from pan. FOR GLAZE: Melt chocolate and butter ove

Use the metal blade to combine the chocolate, brown sugar, the flours, soda, salt and butter, about 10 pulses, then process for about 45 seconds. Add the remaining ingredients and proceed as in the Honey Graham Cracker recipe, but lightly sprinkle the surface of the dough wi

Mix the cocoa, sugar, and flour together. Add the milk, making sure it mixes smoothly. Heat (medium) and stir constantly until it thickens. This takes about 8 minutes. Take off of heat. Add butter. Stir until it is melted and mixed. Add vanilla and stir until mixed. Ser

Heat oven to 350 F. Grease and flour 13x9x2 inch baking pan. In large bowl, stir together flour, sugar, cocoa, baking soda and salt. Add butter, sour cream, eggs and vanilla; beat on medium speed of electric mixer 3 minutes. Pour batter into prepared pan. Bake 40 to 45 minut

In a large bowl, beat butter, sugar and eggs on medium speed of electric mixer. Stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture beating until well blended. Cover; refrigerate dough until firm enough to handle. Preheat oven to 350 F. On

In heavy pan, stir first 4 ingredients over low heat until melted. Remove from heat and add noodles. Drop by teaspoons on waxed paper. Let cool. Yield: 6 1/2 dozen hay stacks.     strongServings: 6/strong  

Pulverize the vanilla wafers to powder in a food processor. Melt the chocolate chips (microwave works well), taking care not to burn them. Combine wafers, chocolate, hazelnuts, liqueur, and corn syrup; mix until blended. Form into bite sized balls. Roll in powdered sugar, br

** CRUST     strongServings: 6/strong  

Preheat oven to 350 degrees. Finely chop hazelnuts with 1/2 cup flour and salt in food processor. Blend in remaining flour and cocoa. Using an electric mixer, cream butter with sugar in large bowl until light, stopping occasionally to scrape down sides. Beat in egg until well b

In a mixing bowl, cream butter, oil and sugars until light and fluffy, about 2 minutes. Beat in eggs and vanilla. In separate bowl, combine flours, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in hazelnuts. Drop by tablespoons onto ungreased baking br

Note: Position a rack in the center of the oven and preheat to 350 F. Spread the hazelnuts on a baking sheet and toast for 12 to 15 minutes, or until golden beneath the skins. Wrap the nuts in a clean towel and cool completely. Transfer the cooled hazelnuts to a large sieve

Continued: Make the caramelized hazelnuts and hazelnut praline: Lightly spray a baking sheet with nonstick cooking spray. In a small saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves. Increase the heat to me

ÿÿÿÿ1 x Chocolate Dough 1 c Unbleached all purpose fl ÿÿÿÿÿ ea Pinch salt 1/4 t baking soda ÿÿÿÿÿ ** Chocolate Hazelnut Filling 2 c whole Hazelnuts The already buttery flavor of the hazelnuts pairs them na

Melt butter in sauce pan. Add sugar, water and corn syrup. Cook to 290 or until a small amount forms a brittle thread in cold water. Remove from heat. Stir in chopped hazelnuts. Spread evenly on buttered baking sheet. Melt chocolate over hot water. Break toffee in small piec

Heat oven to 325 F. Cream butter with sugar. Mix in cocoa and cognac. Beat egg yolks until fluffy; add to cocoa mixture and beat two minutes on medium. Mix in nuts. Beat egg whites until soft peaks form. Stir 1/3 beaten egg whites into chocolate mixture to lighten; fold in

1.Mix all in a bowl and stir well. 2.With a teaspoon put dough in little heaps on a greased cookiesheet. 3.Bake at 220 C for 10 minutes 4.Let cool and dust with more powdered sugar. Translated by Brigitte Sealing Cyberealm BBS 315 786 1120    

1. To temper chocolate, cut off one third; set aside. Break remainder into small pieces, and melt in a dry metal bowl over simmering water. When chocolate reaches 100 on a chocolate thermometer, remove from wa ter bath and add reserved chocolate. Stir until chocolate cools

Bake cake as directed on box. As soon as cake comes out of the oven, punch holes in the top of the cake with a straw. Spread condensed milk on top. Sprinkle package of brickle chips on top of cake. Cool cake. Spread cool whip on top. Mash frozen Heath Bars (use a hammer) and

Preheat the oven to 325 degrees. Toast 2 cups of almonds on a baking sheet in the preheated oven until golden brown, about 12 to 14 minutes. Remove the almonds from the oven and allow to cool to room temperature. Transfer the almonds to a large dish or other suitable contain

1) Combine all bran, bran cereal, salt, boiling water and buttermilk and let stand until luke warm. 2) Cream shortening and sugar and then add eggs. Stir into cool bran mixture. Add flour and baking soda into the wet bran mixture. Do not overstir. 3) S

1) Combine all bran, bran cereal, salt, boiling water and buttermilk and let stand until luke warm. 2) Cream shortening and sugar and then add eggs. Stir into cool bran mixture. Add flour and baking soda into the wet bran mixture. Do not overstir. 3) Sp

(mix can be used) MELT CHOCOLATE and boiling water together, remove from stove and add cup of powdered sugar and 2 egg yolks, beaten. Add vanilla, egg whites beaten moderately stiff, and fold in whipped cream. Break angel food cake into irregular pieces. Place half the

Combine ingredients and beat for 4 min. Pour batter into a well greased and floured 12 cup, 10 inch Bundt pan and bake at 350 degrees for 45 min. Cooled cake can be frosted with coconut fudge frosting or glazed with chocolate icing. Source: Unusual Old World and American Rec

Beat the milk and egg yolks together. Mix in the sugar. Cook over medium heat until the mixture coats a spoon. Stir often or it will burn. After cooking, sift in the cocoa and mix well. Cool for 2 hours in the refrigerator. Add the cream and vanilla and mix well again.

Mix cornstarch with 1/2 cup milk until smooth. Add additional 1 1/2 cups milk and cook over very low heat until thick and smooth, stirring constantly to avoid lumps. Blend sugar, eggs, salt and evaporated milk in electric mixer bowl. Add hot cornstarch mixture and beat well.

In a dry 3 quart heavy saucepancook 1/4 cup sugar, undisturbed, over moderate heat until it begins to melt and cook, stir with a fork until melted completely and deep golden brown. Remove pan from heat and dip briefly in a bowl of ice water to stop cooking. Caramel will harden.

Notes: From Grandma Ruby s (Williams) files. Newspaper clipping. Looks old. Also on clipping are Confectioners Icing and Chocolate Frosting. This chocolate icing is recommend for frosting an Angel Food Cake. Mix chocolate or cocoa with milk and water combined and heat t

In large saucepan, melt chocolate and butter together, then gradually add sugar and flour, stirring constantly with wire whisk. Add egg yolks, one at a time, mixing well after each. Stir in vanilla. Beat egg whites until stiff peaks form and fold into chocolate mixture. Pour

CHOCOLATE SAUCE Combine cornstarch and cocoa. Whisk into cold water in a saucepan until there are no dry bits. Cook, stirring frequently, until mixture comes to a boil. Stir 1 minute until mixture thickens. Remove from heat, stir in sweetener (aspartame is OK) and vanilla and b

Serves: 8 to 10 This mousse filled, chocolate swathed mold is an embarrassment of riches. When served to chocolate lovers, the only sound in the room will be faint moans of pure, unadulterated decadent pleasure. Filling: Melt chocolate with coffee on top o

Preheat oven to 325. Butter two 5 cup loaf pans and dust all over with chocolate crumbs. In a small saucepan over moderate heat place both chocolates with the coffee powder and water. Whisk frequently until the chocolates are melted and the mixture is smooth. Sift toget

For crust, combine the crumbs, sugar and melted butter. Press firmly and evenly into 9" springform pan. Place in refrigerator while making filling. Melt chocolate in heavy saucepan. Beat cream cheese and sugar until smooth. Add sour cream. Blend well. Beat in eggs, one at

Add hot water to cocoa and soda. Let stand while preparing other ingredients. Cream shortening, adding sugar gradually. Add beaten egg yolks, molasses and cocoa mixture. Sift spices with flour and add. Roll soft as possible. Cut with cooky cutter. Bake in hot oven. Egg white

CHOCOLATE CRUST: Mix crust ingredients and press onto bottom and partway up the sides of a 9 inch springform pan. Freeze 5 minutes. Bake at 350 degrees for 10 minutes. CHEESECAKE: Prepare chocolate crust. In a microwave safe bowl, place 3/4 cup chocolate chunks. Microwave on

Mix crumbs, butter, and sugar. Press onto bottom and up the sides partway of a 9 inch springform pan. Freeze 5 minutes, then bake at 350F for ten minutes and allow to cool. Heat in a bowl or pan over boiling water 2/4 cup chocolate chunks until melted and smooth. Add 1/4 cup

Combine all ingredients except the small bowl of sugar and Hershey s Kisses. Roll dough into small balls, then roll into the small bowl of sugar. Bake at 375 degrees for 7 to 8 minutes. Take out of the oven and press a Kiss in the middle of each cookie. Bake for an additiona

8 Minutes 1. Heat oven to 350 F. Grease baking sheet with Butter Flavor Crisco. Set aside. 2. Combine Butter Flavor Crisco, sugar, milk, vanilla and egg yolk. Beat at medium speed of electric mixer until well blended. Add melted chocolate. Mix well. 3.