Hot Food & Recipes

Servings: 12 Cupcakes
Category: Chocolate | Desserts
Ingredients

• 1 1/3 c All-purpose flour
• 1/2 c Unsweetened cocoa powder
• 1 1/2 ts Baking powder
• 1 1/2 ts Baking soda
• 2 ts Salt
• 3/4 c Packed dark brown sugar
• 1/4 c Cinnamon applesauce
• 1 Egg
• 1 Egg white
• 1 tb Oil
• 1 ts Vanilla extract
• 2/3 c Skim milk
• Powdered sugar, optional

Directions
Preheat oven to 350F. Line 12 muffin cups with paper liners. Combine flour, cocoa, baking powder, soda and salt. Beat the next six ingredients until combined, about 1 minute. Stir in flour mixture alternately with milk until just combined. Pour batter into muffin cups. Bake 22-25 minutes or until toothpick comes out clean. Remove cupcakes from pan; cool on wire rack 30 minutes. Sprinkle with sugar, if desired. from Woman’s World November 28, 1995 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Chocolate | Mousses
Ingredients

• 1 Envelope Unsweetened Gelatin
• Powder
• 1/4 c Cold Water
• 2 Unsweetened Baking Chocolate
• Squares
• 1 Semisweet Chocolate Square
• 1/2 c Milk
• 1/2 c Sugar
• 1 pt Heavy Cream
• 1/4 ts Almond Extract
• 1/2 c Blanched Almonds — toasted
• & chopped

Directions
Soften gelatin in water. Melt chocolate in milk over boiling water. Add sugar and stir until it dissolves completely. Let it cool. Whip cream until it stands in soft peaks. Stir almond extract and chopped almonds into cooled chocolate. Fold 1/3 of the whipped cream into chocolate mixture. Then fold in remaining cream. Pour into an attractive serving bowl and let set in refrigerator, covered with plastic wrap, for at least 2 hours or overnight. Decorate with whipped cream, candied violets, grated sweet chocolate or toasted almonds before serving. Serves 6. Recipe By : From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 8 Servings
Category: Chocolate | Pies | Desserts
Ingredients

• 1 1/4 c Chocolate wafer crumbs
• 1/3 c Butter; melted
• 1/2 c Butter; softened
• 3/4 c Sugar, brown
• 3 Egg
• 12 oz Semisweet chocolate morsels;
• 2 ts Coffee, instant
• 1 ts Vanilla extract
• 1/2 c Flour
• 1 c Pecans; coarsely chopped
• Whipped cream, sweetened
• Chocolate syrup
• Maraschino cherries with ste
• Mint sprigs

Directions
Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly press on bottom and sides of a 9-inch tart pan or pie plate. Bake at 350F for 6 to 8 minutes. Cream 1/2 cup softened butter; gradually add brown sugar with the electric mixer at medium speed until blended. Add the eggs, one at a time, beating after each addition. Stir in the melted chocolate, instant coffee granules, vanilla extract, flour and chopped pecans. Pour into the prepared crust. Bake at 375F for 25 minutes. Remove from oven and cool completely on a rack. Before serving, pipe sweetened whipped cream on each piece and drizzle with chocolate syrup. Garnish with cherries and/or mint if desired. [ Advertisement letter for "Christmas With SOUTHERN LIVING 1990" ] Posted by Fred Peters File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Servings: 1 Servings
Category: Chocolate
Ingredients

• 6 Squares unsweetened
• -chocolate
• 2 3/4 c Sugar
• 1 c Dark corn syrup
• 1 ts Vanilla
• Butter softened
• 2 c All-purpose flour
• 1/4 ts Salt
• 6 Eggs
• 1 1/2 c Walnuts; coarsely chopped
• 2 c Confectioner’s sugar
• 2 tb Milk
• 1/4 ts Peppermint extract
• Green food coloring
• Chocolate Glaze

Directions
1. Preheat oven to 350F. Grease 15 1/2″x10 1/2″ jelly-roll pan. In heavy 2-quart saucepan over low heat, heat unsweetened chocolate squares until melted and smooth, stirring frequently. 2. In large bowl, with mixer at low speed, beat sugar, corn syrup, vanilla and 1 cup butter or margarine just until blended. Increase speed to high; beat until light and fluffy. Reduce speed to low; add flour, salt, and eggs; beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes. At low speed, beat in melted chocolate until blended. With spoon, stir in walnuts. Evenly spread batter in pan. Bake 40 to 45 minutes until toothpick inserted in center comes out clean. Cool brownies in pan on wire rack. 3.When brownies are cool, prepare mint butter-cream frosting: In large bowl, with mixer at low speed, beat confectionners’ sugar, milk, peppermint extract, and 6 tablespoons butter until smooth. Stir in enough green food coloring to tint a pretty green. Evenly spread frosting over cooled brownies. Refrigerate while preparing Chocolate Glaze. 4. Prepare Chocolate Glaze; spread over frosting to completely cover top. Refrigerate until glaze is set, about 1 hour. Cut brownies lengthwise into 3 strips; cut each strip crosswise into 15 bars. Makes 45. About 245 calories each. CHOCOLATE GLAZE: In heavy 2-quart saucepan over low heat, heat 3 squares unsweetened chocolate, 1 square semisweet chocolate, 4 tablespoons butter and 2 teaspoons dark corn syrup until chocolate melts and mixture is smooth, stirring frequently. Remove saucepan from heat; stir frequently until glaze cools slightly.

Servings: 1 Servings
Category: Chocolate | Tarts | Tortes
Ingredients

• 2 2/3 c Flour
• 2 lg Eggs
• 2 c Sugar
• 1 c Coffee — hot
• 1 c Margarine or butter — soft
• 1 3/8 oz Heath bars
• 1 c Buttermilk
• 2 c Whipping cream
• 3/4 c Cocoa
• 3 tb Brown sugar
• 2 ts Baking soda
• 1/2 ts Coffee instant
• 1 1/2 ts Vanilla
• 1 ts Water — hot
• 1/4 ts Salt

Directions
Preheat oven to 350~. Grease and flour 3, 8 inch cake pans. In large bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt and eggs. With mixer on low, beat just until mixed, scraping sides with spatula. Add coffee to bowl. Increase speed to medium; beat 2 minutes. Pour batter into pans. Bake 25-30 minutes. Cool cake in pans on racks, 10 minutes. Remove from pans and cool completely. While cake is cooling, chop Heath bars. Reserve 2/3 of theheath bar. In a cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water. Cool. With serrated knife, cut each cake in two, making 6 thin layers. In a bowl, beat whipping cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form. To assemble cake, place 1 layer on plate; spread with 1/2 cup whipped cream. Sprinkle with 1/5 of the remaining Heath bar. Repeat layers 4 more times. Top with last layer of cake. Thinly spread whipped cream over top and sides of cake. Gently press reserved 2/3 of the Heaths onto top and sides of cake. Refrigerate until ready to serve. Recipe By : From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Chocolate | Tortes
Ingredients

• 2 2/3 c Flour
• 2 c Sugar
• 1 c Margarine or butter; soft
• 1 c Buttermilk
• 3/4 c Cocoa
• 2 ts Baking soda
• 1 1/2 ts Vanilla
• 1/4 ts Salt
• 2 lg Eggs
• 1 c Coffee; hot
• 1 3/8 oz Heath bars
• 2 c Whipping cream
• 3 tb Brown sugar
• 1/2 ts Coffee instant
• 1 ts Water; hot

Directions
Preheat oven to 350~. Grease and flour 3, 8 inch cake pans. In large bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt and eggs. With mixer on low, beat just until mixed, scraping sides with spatula. Add coffee to bowl. Increase speed to medium; beat 2 minutes. Pour batter into pans. Bake 25-30 minutes. Cool cake in pans on racks, 10 minutes. Remove from pans and cool completely. While cake is cooling, chop Heath bars. Reserve 2/3 of the heath bar. In a cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water. Cool. With serrated knife, cut each cake in two, making 6 thin layers. In a bowl, beat whipping cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form. To assemble cake, place 1 layer on plate; spread with 1/2 cup whipped cream. Sprinkle with 1/5 of the remaining Heath bar. Repeat layers 4 more times. Top with last layer of cake. Thinly spread whipped cream over top and sides of cake. Gently press reserved 2/3 of the Heaths onto top and sides of cake. Refrigerate until ready to serve. Posted to recipelu-digest by library@mastercook.com (MasterCook Recipe Library) on Feb 3, 1998

Servings: 1 Servings
Category: Chocolate | Desserts
Ingredients

• 1 3/4 c Heavy cream
• 7 ts Sugar
• 8 oz Semisweet chocolate; chopped
• 3/4 ts Almond extract

Directions
1. Scald 1/2 cup of the heavy cream with the sugar, stirring to dissolve the sugar. Pour the hot sweetened cream over the chopped chocolate in a large bowl and stir until the chocolate is melted and the mixture is smooth. Set aside to cool completely. 2. When the chocolate mixture is cool, whip the remaining 1 1/4 cups of heavy cream with the almond extract just until stiff; do not overbeat. Fold the whipped cream into the chocolate mixture. Use as soon as possible. Posted to EAT-L Digest by Chef K K on Nov 19, 1997

Servings: 6 Servings
Category: Chocolate
Ingredients

• 1 1/2 c All purpose flour
• 6 tb Light brown sugar
• 2 tb Baking powder
• 2 tb Cornstarch
• 1/2 ts Salt
• 1/2 ts Cinnamon
• 1 lb Medium size bananas
• 3/4 c Budweiser Beer
• 1 Egg
• 2 ts Lemon juice
• 3/4 c Walnuts; chopped fine
• 3/4 c Semisweet chocolate chips
• 6 c Vegetable oil
• 2 tb Confectioner’s sugar

Directions
In a large stainless steel bowl, combine the flour, light brown sugar, baking powder, cornstarch, salt and cinnamon. Set aside. Smash the bananas to a rough-textured consistency in a stainless steel bowl using a slotted spoon (they should yield about 1 cup). In another stainless steel bowl, whisk together the beer, egg, and lemon juice. Pour this mixture over the bananas and use the slotted spoon to combine thoroughly. Add the banana and beer mixture to the dry ingredients and usa a rubber spatula to combine thoroughly all the ingredients. Add the chopped walnut pieces and chocolate chips. Thoroughly combine with a rubber spatula and set aside. Prehead the oven to 325 degrees. Heat the vegetable oil in a deep fryer (or a high-sided, heavy duty pot) to a temperature of 350 degrees. Use a #50 ice cream scoop (or long handled tablespoon) to portion the batter. Drop 6 scoops of batter into the hot oil and fry until golden brown, about 2 to 3 minutes. Use tongs (or a slotted spoon) to remove the fritters from the hot oil and transfer to a baking sheet lined with paper towels. Repeat this process until all the fritters are fried , then place them in the preheated oven for 10-12 minutes, until a toothpick inserted in the center of a fritter comes out clean. Dust the fritters with confectioner’s sugar. Serve hot. Makes 24 fritters Be certain to stir the batter in between frying each batch of fritters to prevent the chocolate chips from settling to the bottom of the batter. After each batch, skim the frying oil with a slotted spoon to remove fried residue. For an elegant dessert, serve 2 0r 3 hot fritters in a pool of White Chocolate Sauce sprinkled with a generous portion of fresh red raspberries. Recipe by: Marcel Desaulniers Posted to recipelu-digest by Brenda on Mar 2, 1998

Servings: 6 Servings
Category: Chocolate | Low-cal | Cakes
Ingredients

• 3/4 c Cake flour
• 1/3 c Nonfat dry milk powder
• 1 Env. (4 svgs) low cal
• -chocolate pudding mix
• 1 ts Baking powder
• 4 Eggs, separated
• 1 tb Lemon juice
• 2 tb Sugar
• 1/2 c Evap skim milk
• 1/2 ts Vanilla
• 1 ds Salt
• 1/2 c Thawed cool whip (or use my
• -mock cool whip recipe)
• 2 md Bananas

Directions
From: Weight Watchers cookbook. Posted by: Donna Ransdell, COOKING echo Exchanges: 1/2 protein, 1/2 bread, 1/2 fruit, 1/2 milk, 30 opt. calories, per serving. Designed for Week 4 or later. 1. Preheat oven to 350. Line bottom of 8x8x2 pan with wax paper; spray sides with Pam. 2. Onto wax paper, sift together flour, dry milk, pudding mix, and baking powder; set aside. 3. In large mixing bowl, combine egg yolks and sugar; using electric mixer, beat 2 minutes. Alternating ingredients, gradually beat in pudding mixture and milk; add vanilla. Beat a med-high til mixture is combined. 4. In separate bowl, using clean beaters, beat egg whites with salt til stiff peaks form. Gently stir 1/4 of beaten egg whites into batter; carefully fold in remaining egg whites. 5. Pour batter in baking pan. Bake 25-30 minutes til cake tester comes out clean. 6. Let cake cool 5 minutes. Remove from pan. Set on wire rack to cool. 7. Remove wax paper from cooled cake; transfer cake to serving platter and spread top with Cool Whip. Peel and slice bananas; transfer slices to small bowl, add lemon juice, and toss gently. Decoratively arrange banana slices over whipped topping. To serve, cut cake into 8 equal pieces. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Chocolate | Cookies
Ingredients

• 6 Graham crackers, halved 6
• -large marshmallows, halved
• 3 Milk chocolate bars

Directions
Baked Chocolate Marshmallow Treats ** Preheat oven to 500. Place cracker halves on ungreased cookie sheet. Top each half with two 1″ squares of chocolate. Add marshmallow half on top of chocolate. Bake until marsmallow roasts, about 2 minutes. Serve open faced. May also be served “sandwich style” by placing another half of graham cracker on top. ** From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini