Hot Food & Recipes

Servings: 1 Servings
Category: Chocolate
Ingredients

• 1 c Hot mashed potatoes
• 2/3 c Butter
• 2 c Sugar
• 3 Separated eggs
• 2 c Sifted flour
• 3 ts Baking powder
• 1 ts Cinnamon
• 2/3 ts Salt
• 1/2 c Cocoa
• 1/2 c Milk

Directions
———————————-FROSTING———————————- 1 pk Cream cheese 1 ts Vanilla 1 tb Butter 2 c Powdered sugar Cake: Preheat oven to 350 degrees. Cream butter and sugar. Add egg yolks and hot mashed potatoes and mix well. Sift together flour, baking powder, salt and cocoa. Add flour mixture alternately with milk to sugar mixture. Beat egg whites until stiff and fold in. Pour into 2 greased and lightly floured 9 inch layer cake pans. Bake 45 minutes or until done. Cool on rack for 5 minutes before removing from pans. When cold- frost with cream cheese frosting. Frosting: Mix cream cheese, vanilla, butter and powdered sugar together and frost cake. THE DESSERT SHOW SHOW #DS3032 Posted to MC-Recipe Digest V1 #1016 by Cynthea on Jan 16, 1998

Servings: 1 Servings
Category: Chocolate | Pizza
Ingredients

• 3 oz Refrigerated chocolate chip
• -cookie dough
• 12 oz Semisweet chocolate chips
• 4 oz Walnuts
• 1 cn Coconut pecan frosting

Directions
Preheat oven to 360 F. Grease pizza pan. Press cookie dough evenly around the pan. Bake 12-13 min. Remove the pan from oven, distribute about 2/3 chocolate chips on the dough, return to the over for a minute, Remove pan and spread melted chocolate evenly on the dough. Let cool a bit. Warm the icing for easy spreading. Spread evenly on the top of the melted chocolate, leaving a boarder around the edge. sprinkle the rest of the chocolate chips and the walnut pieces on top. Let cool a bit before cutting into small pieces Posted to EAT-L Digest 25 Aug 96 Date: Mon, 26 Aug 1996 19:16:26 -0400 From: Eileen & Bob Holze

Servings: 8 Servings
Category: Chocolate | Low-fat/low | Pies & past | Mint
Ingredients

• 1 c Skim milk
• 1 lg Egg
• 1/3 c Light corn syrup
• 2 ts Light corn syrup
• 1/2 c Cocoa
• 2 oz Lowfat cream cheese — in
• Chunks
• 2 ts Gelatin powder, unsweetened
• 1 ts Vanilla
• 1/2 ts Peppermint extract
• 1/2 c Sugar
• 1 tb Sugar
• 2 lg Egg whites — at room
• Temperature

Directions
Whisk 1/4 cup milk, egg, 1/3 cup corn syrup and cocoa till smooth. In large pot, heat remaining milk till bubbles appear at edges. Whisk some into cocoa mixture, then whisk back into milk in pot. Cook over medium, stirring constantly with a wooden spoon for 3-5 m in.. till slightly thickened. Remove from heat and whisk in chocolate and cream cheese till smooth. Set aside. Soften gelatin in 1/4 cup water and heat till dissolved. Whisk into chocolate mixture along with vanilla and mint. Set aside. Combine 1/4 cup water, 1/2 cup sugar and 2 tsp. corn syrup in small pot. Bring to a boil and cook at medium-high for about 5 min. (2 30 deg. – fine thread stage). Beat egg whites to soft peaks, add 1 Tbsp. sugar and beat till stiff but not dry. When syrup reaches 239 deg (soft ball stage) pour over whites, gradually while beating. Beat about 5 min, till stiff, satiny and cool. Whisk one cup of meringue into chocolate mixture, fold in the rest. Spoon into crust. Chill. Recipe By : Eating Well magazine From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Serving
Category: Chocolate | Desserts | Soups
Ingredients

• 3 tb Chocolate syrup
• Milk
• 1 tb Peanut butter
• 1 lg Scoop vanilla ice cream

Directions
Put syrup and peanut butter into a shaker. Fill with cold milk; shake vigorously. Top with scoop of ice cream. Or, blend all in a belnder. Posted to EAT-L Digest by P&S Gruenwald on Feb 11, 1998

Servings: 8 Servings
Category: Chocolate | Breads
Ingredients

• 2 c Flour
• 1/2 c Sugar, brown
• 2 1/2 ts Baking powder
• 1/4 ts Salt
• 1/4 c Butter, sweet; chilled
• 3/4 c Peanut butter, creamy
• 1/4 c Milk
• 2 Egg
• 2 ts Vanilla
• 1/2 c Peanuts, unsalted; chopped
• 1 1/2 oz Chocolate, bittersweet

Directions
Approx. Cook Time: 0:17 Break chocolate into 8 equal pieces. Preheat oven to 375F. In a large bowl, stir together the flour, brown sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the peanut butter mixture to the flour mixture and knead until combined. Knead in the peanuts. Pat the dough out into a 1/2-inch thickness on a cutting board. Using a floured 2-1/2 in. to 3-in. diameter crinkled round biscuit cutter, cut out rounds from the dough. Gather the scraps together and repeat until all the dough is used and there are 16 round. Place 8 of the rounds on an ungreased baking sheet. Top each round with a piece of the chocolate and one of the remaining circles of dough. Press the edges gently to seal. Bake for 17-19 minutes, or until lightly browned. Remove the baking sheet to a wire rack and cool 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container. VARIATION (Randy’s Preference): Make the dough as above, omitting bittersweet chocolate, substituting 1/2 c. unsalted peanuts for the chopped peanuts and kneading in 3/4 c. semisweet chocolate chips at the same time. Put the dough into a 9-inch diameter circle on a baking sheet. With a serrated knife, cut into 8 wedges. Bake 20-22 minutes, or until a cake tested or toothpick inserted into the center of a scone comes out clean. Cool as above and recut into wedges, if necessary. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Chocolate | Dips | Kids
Ingredients

• 3 oz Pkg cream cheese, softened
• 1/3 c Creamy peanut butter
• 1 ds Ground cinnamon
• 1/4 c Chocolate syrup
• 2 tb Milk
• Assorted cut-up fruit
• Assorted cookies
• Pretzels

Directions
From: Sesame Street Mag. Parents Guide This one is so easy to make! Your kids will be able to fix and dip into it within 5 minutes of coming home. Use an assortment of dippers…fruit, cookies, pretzels. 1. In large bowl with electric mixer on medium, beat cream cheese, peanut butter, and cinnamon until smooth. 2. Gradually beat in chocolate syrup and milk until well blended. 3. Serve with fruit, cookies, or pretzels. Prep time: 5 minutes. From: Sesame Street Magazine’s Parents Guide, Sept 1991 issue. Posted by: Donna Ransdell File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Servings: 6 Servings
Category: Chocolate | Cakes
Ingredients

• 4 oz Unsweetened chocolate
• 8 tb Unsalted butter, room temp
• 1 1/4 c Plus 1 Tbsp. sugar
• 1/2 ts Vanilla extract
• 3 lg Eggs, room temp
• 3/4 c All-purpose flour
• 1/2 c Plus 2 Tbsp chopped walnuts
• Frosting
• 1 1/2 oz Unsweetened chocolate
• 1/4 c Evaporated milk
• 1/3 c Sugar

Directions
Preheat the oven to 325 degrees. Lightly grease an 8-inch square pan with butter or vegetable oil. Melt the chocolate and butter in the top of a double boiler placed over simmering water. Cool the mixture for 5 minutes. Place the sugar in a medium-size mixing bowl and pour in the chocolate mixture. Using an electric mixer on medium speed, mix until blended, about 25 seconds. Scrape the bowl with a rubber spatula. Add the vanilla. With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Scrape the bowl after the last egg and blend until velvety, about 15 more seconds. Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl. Stir in 1/2 cup of the nuts. Spread the batter evenly in the prepared pan and sprinkle the remaining 2 Tbsp of nuts over the top. Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, about 35 minutes. (The center of the brownies should never quite rise to the height of the edges.) Remove pan from oven and place on a rack to cool for 1 hour. FROSTING: To prepare the frosting, melt the chocolate in the top of a double boiler placed over simmering water. Pour the evaporated milk into an electric blender and add the sugar and the melted chocolate. Blend the frosting on medium-low speed until it thickens, about 50 seconds (the sound of the machine will change when this process occurs.) Using a frosting spatula, spread the frosting evenly over the surface of the cooled brownies and allow them to sit for 1 hour before cutting. Makes 36 small brownies. FROM: Rosie’s Bakery All-Butter Fresh Cream Sugar-Packed No-Holds-Barred Baking Book by Judy Rosenberg. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 14 Servings
Category: Chocolate | Sauces
Ingredients

• 1/3 c Sugar
• 1/3 c Unsweetened cocoa powder
• 1/4 c Water
• 2 tb Orange liqueur
• 1/4 c Light corn syrup
• 1 ts Vanilla extract

Directions
Combine sugar and cocoa in a saucepan; stir well. Add water, stirring until smooth. Add liqueur and corn syrup; stir well. Place over medium heat; bring to a boil, stirring constantly. Remove from heat; stir in vanilla. Pour into a bowl; cover and chill. (per tablespoon: 46 calories, 0. 3g fat, 6% calories from fat) Recipe By : Cooking Light, Guilt-Free Desserts From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 8 Servings
Category: Chocolate | Desserts
Ingredients

• 4 oz Bittersweet chocolate;
• -chopped
• 1 3/4 c Heavy cream
• 6 lg Egg yolks
• 1 Whole large egg
• 1/2 c Granulated sugar
• 1 3/4 c Milk
• 2 tb Grand Marnier
• 1 ts Orange zest
• 1/4 c Packed light brown sugar
• Sugar

Directions
Preheat oven to 325?F. Put chocolate in a small metal bowl. In a heavy saucepan heat 1/2 cup cream over moderately high heat until it just comes to a boil and pour over chocolate. Let chocolate stand until softened and whisk mixture until smooth. In a bowl whisk together yolks, whole egg, and granulated sugar and whisk in chocolate mixture. In pan heat remaining 1 1/4 cups cream and milk until mixture just comes to a boil. Add milk mixture to egg mixture in a stream, whisking, and whisk in Grand Marnier and zest. Skim off any froth. Divide custard among eight 1/2-cup flameproof ramekins (measuring 3 1/4 inches in diameter across the top) set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes. Remove ramekins from pan and cool custards. Chill custards, covered loosely, with plastic wrap, at least 4 hours or overnight. Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler. Sift brown sugar evenly over custards and broil custards until sugar is melted and caramelized, about 2 minutes. (Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch.) Chill custards 20 minutes. Per serving: 420 Calories; 30g Fat (62% calories from fat); 6g Protein; 34g Carbohydrate; 261mg Cholesterol; 62mg Sodium Recipe by: Gourmet-10/95 Posted to TNT Recipes Digest by Betsy Burtis on Feb 24, 98

Servings: 1 Servings
Category: Chocolate | Cookies | To post
Ingredients

• 1 pk Refrigerated sugar cookie
• -dough
• 2 tb Orange zest
• 1 Flour; for dusting

Directions
———————————-FILLING———————————- 2 c Powdered sugar 2 tb Butter; softened 4 tb Orange juice 1/2 c Unsweetened cocoa Heat oven to 350F. Seperate dough into three even sections. Each section will make 24 cookies. Divide each section into thirds. Then divide each third in half. Divide each half into fourths. Roll into balls. Place one ball in each opening of a Mini Muffin Pan. Use a tart shaper to make tarts (dip shaper into a little flour, then press it into the ball with a slight twisting motion and pull our.) Using a fork, prick dough several times. Bake 6 minutes or until golden brown. Cool and remove from pans. Cool completely on a cooling rack. Place filling ingredients in a medium bowl. Mix well. Fill each tartlet with filling. I use a star tip of my decorating set. Garnish with orange zest. Unfilled baked tart cups can be stored in an airtight container for up to 2 weeks. Store filled tartlets in the refrigerator. This recipe came from my friend Holly. Contributor: Sarah Gruenwald sitm@ekx.infi.net posted to recipelu 1-11-97 Posted to recipelu-digest Volume 01 Number 498 by P&S Gruenwald on Jan 11, 1998