Hot Food & Recipes

Servings: 24 Servings
Category: Chocolate | Cookies | Brownies | Desserts
Ingredients

• 6 oz Unsweetened Baking Chocolate
• 2 c Granulated Sugar
• 2 c Brown Sugar, Firmly Packed
• 2/3 c Light Corn Syrup
• 1 c Butter Or Margarine;
• Softened
• 8 lg Eggs
• 2 1/2 c Unbleached All-Purpose Flour
• 2 c Walnuts; Chopped

Directions
Preheat the oven to 350 Degrees F. Grease a 9 X 13 X 2-inch baking pan. Melt the chocolate in the top of a double boiler and set aside. Mix the sugars, corn syrup and butter together but do not cream. Add the eggs, one at a time. Slowly pour in the chocolate, blending well. Add the flour, beating until smooth. Fold in the walnuts. Spread the batter in the prepared pan and bake for 25 to 30 minutes. Place the pan on a wire rack and allow to cool completely before cutting into squares. Yield: 24 Brownies From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Chocolate | Cakes
Ingredients

• 1 c Water
• 1 Stick oleo (margarine)
• 4 tb Cocoa
• 1/4 c Crisco
• Bring to a rapid boil.
• 2 c Sugar
• 2 c Flour
• Mix. Pour cocoa mixture into
• -flour and sugar. Add:
• 1/2 c Buttermilk
• 1 ts Soda
• 1 ts Cinnamon
• 1 ts Vanilla
• 2 Eggs

Directions
Beat together and pour into greased and floured sheet pan. Bake at 350 degrees for 20 minutes. Frosting: Take 1 (3 oz.) pkg. cream cheese, 1 Tbsp. milk, 1 sq. melted chocolate, 1 dash salt, 2 1/2 c. sifted confectioners sugar and 1 tsp. vanilla; mix together until smooth. Mix and frost cooled cake. Recipe by: Bette Coan and Mrs. Newlyn Williams, Patterson, Louisiana Found in: Talk About Good Shared by: Scott Ward From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 12 Servings
Category: Chocolate | Cheese | Nuts | Cakes
Ingredients

• 8 oz Cream cheese; softened
• 1/3 c Sugar
• 1 Egg
• 1 1/2 c Flour
• 1 c Sugar
• 1/4 c Cocoa; Dutch
• 1 ts Baking soda
• 1/2 ts Salt
• 1 c Water; cold
• 1/3 c Oil
• 1 tb White -OR- cider vinegar
• 1 ts Vanilla
• 6 oz Chocolate chips
• 1/2 c Walnuts; finely chopped

Directions
Beat cream cheese until fluffy. Gradually beat in sugar. Add egg. Blend until smooth. Stir in flour, sugar, cocoa, baking soda and salt. Beat together water, oil, vinegar and vanilla. Gradually add flour to flour mixture, blending well. Turn into a greased 9″ square baking pan. Drop cream cheese mixture by spoonfuls over batter. Sprinkle with chocolate pieces and walnuts. Bake at 350~ for 30-50 minutes until cake tester comes out clean and top springs back when touched. Cool on wire rack. To serve, cut into squares from pan. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 36 Servings
Category: Chocolate | Cookies
Ingredients

• 4 Egg whites; at room
• -temperature
• 1/4 ts Cream of tartar
• 3/4 c Sugar
• 5 Squares semisweet chocolate
• 4 oz Walnuts; finely chopped
• Cocoa

Directions
EARLY IN DAY OR DAY AHEAD: 1. Line 2 large cookie sheets with foil. 2. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; beating at high speed, gradually sprinkle in sugar, 2 tablespoons at a time, beating well after each addition, until sugar completely dissolves and whites stand in stiff, glossy peaks. 3. Preheat oven to 200 degrees. Spoon meringue into large decorating bag with large writing tube. Pipe meringue onto cookie sheets into mounds, each about 1-1/2 inches in diameter. Bake 1-3/4 hours. Turn oven off; let meringues stand in oven 30 minutes longer to dry. Cool meringues completely on cookie sheets on wire racks. 4. While cookies are cooling, prepare chocolate-walnut filling: In heavy small saucepan over low heat, heat chocolate squares until melted and smooth, stirring frequently. Remove saucepan from heat; stir in walnuts. 5. To assemble cookies: On bottom of 1 meringue cookie, spread about 1 rounded teaspoon chocolate-walnut filling; gently press bottom of another cookie onto filling to make a”sandwich”. Repeat with remaining meringue cookies and filling. Store cookies in tightly covered container. Just before serving, sprinkle cookies lightly with cocoa, and if you like, place each cookie in a miniature paper baking cup. NOTES : Delectable and light as air Recipe by: Magazine Clipping Posted to recipelu-digest by “Marie Smith” on Feb 2, 1998

Servings: 36 Servings
Category: Chocolate | Squares and
Ingredients

• 2 c Pecans or walnuts –
• Coarsely chopped
• 1 1/2 c Oven-toasted rice cereal
• 8 oz Semisweet chocolate –
• (squares)
• 1/4 c Milk
• 1 tb Butter or margarine
• 1/2 ts Vanilla
• Chocolate Glaze
• 4 oz Semisweet chocolate
• 4 tb Butter
• 1 ts Light corn syrup
• 1/8 ts Salt.

Directions
From: Francine Boucher Date: Sun, 19 May 1996 14:14:14 -0500 About 3 hours before serving or early in day: 1. Line 12″ by 8″ baking pan with waxed paper. 2. In large bowl, mix nuts and rice cereal. 3. In heavy 2-quart saucepan over low heat, heat chocolate squares, milk, and butter, stirring frequently, until melted and smooth. Remove from heat. Stir in vanilla extract. Pour chocolate mixture over nut mixture; stir to mix well. Press nut mixture evenly into bottom of pan. Refrigerate to set chocolate, about 1 hour. 4. Prepare Chocolate Glaze. 5. Remove chocolate-walnut loaf from pan; remove waxed paper. Pour Chocolate Glaze over loaf. With metal spatula, quickly and evenly spread glaze over loaf. Refrigerate until glaze is set, about 1 hour. 6. Cut loaf lengthwise into 2 strips. Cut each strip crosswise into 18 bars. Makes 36 bars. About 105 calories each. CHOCOLATE GLAZE: In 1-quart saucepan over low heat, heat chocolate, butter, corn syrup and salt, stirring constantly, until melted and smooth. Posted to Master Cook Recipes List, Digest #90

Servings: 24 Servings
Category: Chocolate | Desserts | Breads | Muffins & r
Ingredients

• 1/2 c All-purpose flour
• 1/4 c Sugar
• 1/2 ts Baking powder
• 1/4 ts Salt
• 2 lg Eggs
• 2 pk Butterscotch pudding mix –
• 3 5/8 oz Ea
• 1/3 c Light cream
• 1/4 ts Vanilla extract
• 3/4 c Semisweet chocolate chips

Directions
1. Sift flour with sugar, baking powder and salt. Set aside. 2. Place eggs in large bowl. Use hand mixer or whisk to beat until very thick. Add flour mixture and rest of ingredients; mix well with whisk. (Do not use an electric mixer.) Fold in chocolate chips. 3. Pour into lightly greased 9 x 9 x 2 inch pan. Bake in preheated 325-degree oven for 35 to 40 minutes, or until cake tester inserted in center comes out clean. 4. Place pan on wire rack to cool slightly before cutting into bars. Yield: about 2 dozen bars. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 16 Servings
Category: Chocolate | Sauces | Cakes
Ingredients

• 2 c Unsifted Unbleached Flour
• 2 tb Cocoa
• 1 1/2 ts Baking Soda
• 1/2 ts Salt
• 1/2 c Shortening
• 1 1/2 c Sugar
• 2 lg Eggs
• 2 ts Vanilla Extract
• 2 c Unsweetened Applesauce
• 6 oz Semisweet Chocolate Chips
• 1/2 c Chopped Walnuts

Directions
Sift the flour, cocoa, baking soda and salt together and set aside. Cream the shortening and sugar together in a large mixing bowl until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla extract. Add the dry ingredientss alternately with the applesauce to the creamed mixture, beating well after each addition, using the mixer set on low speed. Pour the batter into a greased 13 X 9 X 2-inch baking pan. Sprinkle with the chocolate chips and chopped walnuts. Bake in a preheated 350 degree F. oven for 35 minutes or until the cake test done. Cool in the pan on a wire rack. From The Farm Journal’s Complete Home Baking Book Copyright 1975

Servings: 12 Servings
Category: Chocolate | Desserts
Ingredients

• 1 c Almonds; toasted and cooled
• 4 tb Sugar
• 1/3 c Sugar
• 2 tb Vegetable oil
• 3/4 c Unsalted butter
• 1/2 c Whipping cream
• 1 lb Bittersweet chocolate;
• -finely chopped
• 6 lg Eggs; separate and bring to
• -room temperature
• 1 c Whipping cream; chilled
• 2 tb Amaretto
• Powdered sugar
• 1/2 c Sliced almonds; toasted

Directions
Position rack in center od oven and preheat to 350F. Butter and flour 9″ springofrm pan. Shake out excess. Line bottom of pan with parchment paper; butter paper. Combine 1/2 c almonds and 2 tbsp sugar in processor. Pulse until nuts are finely ground. Transfer to a large bowl. Combine remaining 1/2 c almonds and oil in processor. Process until mixture is thick and pasty (similar to peanut butter), scraping bowl frequently, about 3 minutes. Stir butter and 1/2 c whipping cream in large saucepan over medium heat until butter melts and mixture simmers. Remove from heat. Add chocolate and whisk until smooth. Stir in both almond mixtures. Cool slightly. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1/3 c sugar and beat until stiff peaks form. Beat egg yolks in another large bowl until very pale and thick, about 5 minutes. Gradually beat chocolate mixture into eg yolks. Fold in egg whites in 3 additions. Pour batter into prepared pan. Bake cake until sides crack and puff and tester inserted in center comes out with moist batter attached, about 35 minutes. Transfer cake to rack. Cool cake to room temperature, about 2 hours (center will fall slightly as cake cools). (Can be prepared 4 days ahead. Cover and refrigerate.) Beat chilled cream, amaretto and remaining 2 tbsp sugar in large bowl until soft peaks form. Run small sharp knife around pan sides to loosen cake. Release pan sides. Dust cake with powdered sugar. Sprinkle toasted almond slices around top edge of cake. Serve chilled or at room temperature with whipped cream. NOTES : Enjoy this dessert at room temperature if you like a creamy texture similar to that of a souffle, or serve the cake cold if you prefer a dense, fudgy texture. Recipe by: Bon Appetit – 2/97 Posted to TNT Recipes Digest, Vol 01, Nr 976 by Betsy Burtis on Jan 30, 98

Servings: 4 Servings
Category: Chocolate | Desserts | Eggs
Ingredients

• 6 Egg yolks
• 1/2 c Sugar
• 2 oz Smi-sweet chocolate
• 1/3 c London Golden Cream Sherry
• 3 tb Heavy cream

Directions
In a double boiler, over low heat, beat the egg yolks with the sugar, until foamy. Melt the chocolate in a second double boiler. Add the Sherry and the cream. Slowly pour the chocolate mixture into the eggs, Whisk continously until the mixture thickens. Pour into dessert glasses. Serve hot with fresh fruit. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 8 Servings
Category: Chocolate | Cream/desse
Ingredients

• 1 c Sugar
• 1/3 c Cocoa
• 1 Envelope unflavored gelatin
• 1 1/3 c Skim milk
• 2 c Nonfat vanilla yogurt
• 1 ts Vanilla

Directions
In medium saucepan, stir together sugar, cocoa and gelatin. Gradually stir in milk; let stand 5 minutes. Cook over medium heat, sti rring constantly, until mixture comes to a boil and gelatin is dissolved. Cool slightly. Add yogurt and vanilla; gently blend until just well combined. Pour into 8 custard cups Recipe By : Net From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini