Hot Food & Recipes

Servings: 6 Servings
Category: Chocolate | Cakes
Ingredients

• 8 oz Semi-Sweet Chocolate,
• -Coarsely Chopped (8
• -Squares)
• 6 oz Unsweetened Chocolate,
• -Coarsley Chopped (6
• -Squares)
• 3/4 c Unsalted Butter Cut Up
• 9 lg Eggs, At Room Temperature
• 1 1/2 c Sugar
• 1 ts Vanilla Extract
• 2 tb Unbleached All Purpose Flour
• Confectioners’ Sugar

Directions
Yield: 16 Servings NOTE: This very densed chocolate cake is named after the famous California fault becaus it forms big cracks as it bakes and cools. Adjust the oven rack to the lower third of the oven. Prehat the oven to 350 degrees F. Butter and flour a 10-inch springform pan. Heat the chocolates and butter in a double boiler over simmering water, stirring frequently, until melted. Remove from the heat and cool to room temperature, stirring occasionally. about 25 minutes. Beat the eggs in a large mixer bowl until frothy. Gradually add the sugar and beat until mixture becomes thick and lemon-colored and ribbon forms when the beaters are lifted, about 10 minutes. Add the vanilla. Gradually add the chocolate mixture and beat well. Fold in the flour and pour the batter into the prepared pan. Bake 45 to 50 minutes, until the top of the cake begins to crack. Cool completely in the pan on a wire rack, then wrap and refrigerate overnight. Let stand at room temperature for 1 hour before serving. Remove the sides of the pan and place on a serving plate. Sprinkle the top with confectioners’ sugar. For best results, cut the cake with a knife dipped in warm water, wiping off the knife between cuts. Each Serving Contains: CAL PRO FAT CARB SODIUM CHOL ** 320 5 G 22 G 31 G 37 Mg 143 Mg From The Ladies Home Journal April 1991 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Chocolate | Cakes
Ingredients

• 1 1/3 c Flour
• 3/4 c Oleo
• 2 c Sugar
• 1 pk Cream cheese (8 oz.)
• 1 sm Cool Whip
• 1 lg Instant vanilla pudding
• 1 sm Chocolate instant pudding
• 3 c Milk
• 1 lg Cool Whip
• 1 ds Nuts or shaved chocolate

Directions
First Layer: Mix flour and oleo (melted) and press into large cake pan and bake 12 to 20 minutes at 375 degrees until brown. Second Layer: Mix sugar, cream cheese and 1 small Cool Whip. Beat together and spread over first layer. (Don’t crumble first layer.) Third Layer: Mix instant vanilla pudding, chocolate pudding and milk. Beat together like pudding. Spread over second layer. Fourth Layer: Spread large Cool Whip over third layer. Fifth Layer: Sprinkle with nuts or shredded chocolate. Cool overnight and cut. Contributor: Fundcraft Cookbooks-On-Line Posted to MM-Recipes Digest V4 #159 by Shirley Jackson on Jun 08, 1997

Servings: 1 Batch
Category: Chocolate | Valentine
Ingredients

• 10 oz Chocolate (chopped chunks
• Or chips)
• 1/3 c Light corn syrup

Directions
Chocolate modeling clay is made by combining melted chocolate and light corn syrup. American pastry chefs invented the recipe and have been using this delicious edible clay to make garnishes and unique decorations. Here is their secret! Note: the chocolate can be substituted with almond bark, or colored candy disks to create different colored flowers Clay: Melt he chocolate in a microwave for 1 minute. Stir. If chocolate is not completely melted, return to the microwave for 30 seconds at a time and stir until smooth. If you don’t have a microwave, place the chocolate in the top of a double broiler over hot water and stir until melted. When the chocolate is melted, add the corn syrup and blend. Pour the mixture onto a waxed paper sheet.Spread the chocolate with your fingers until it’s about 1/2 inch thick. Cover loosely with waxed paper and let it stiffen for at least a couple hours or overnight. The chocolate will become very pliable. Making a Chocolate Rose: Have the kids roll 10 marble-sized balls out of the chocolate clay. Place the balls on a waxed paper sheet, about 1 inch apart. Place another waxed paper sheet on top. Big or little thumbs can press each marble into a flat disk (about the size of a quarter). Use some pressure! To form the rose: Remove 1 disk and curl it into a “teepee” shape, narrow at the top and wider at the bottom. Wrap the next disk around the opening of the teepee and the third disk at the back of the teepee. This is the rose bud. Continue adding disks which will look like petals. Continue to layer them to create a rose in bloom. Roses can be used as edible decorations for a cake or to create a basketful of blooms. They will harden after a few days and can be saved by storing in a cool, dry place. Since this recipe is the consistency of modeling clay, you can mold any shape you want. Important note: Adult supervision and participation is required for this activity. Posted to MM-Recipes Digest by valerie@nbnet.nb.ca (valerie) on Feb 10, 1998

Servings: 6 Servings
Category: Chocolate | Cookies
Ingredients

• 6 oz Pkg Nestle Chocolate Chips
• 6 oz Pkg Nestle Butterscotch
• -Chips
• 1/4 c Peanut butter
• 4 c Rice Krispies

Directions
Chocolate Rice Krispie Treats Slowly melt chips and peanut butter in a large kettle over low heat. Remove from heat and stir in Rice Krispies. Turn Mixture out into a buttered 9 X 13 cake pan and gently flatten until level. Place in refrigerator (or ice box for fast setup) until treats are hard. Note: Generic chips don’t work well. Stick with Nestles. P.S. Bet you can’t eat just one! From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 12 Servings
Category: Chocolate | Desserts
Ingredients

• 3/4 lb Unsalted butter; at room
• -temperature
• 16 Semisweet chocolate; 1 ounce
• -squares
• 1 c Milk
• 1 pn Salt
• 7 Egg yolks
• Heavy cream; whipped

Directions
Be sure the butter is fully softened (not melted). If it’s too hard, it won’t be incorporated into the batter and will melt right out of the cake onto the bottom of your oven. Preheat the oven to 350 degrees F. (177 C.) Cut a round of waxed paper to fit the bottom of a nine-inch springform pan. Butter the sides of the pan and one side of the waxed paper. Place the paper in the pan, buttered side up. Put the chocolate, milk and salt in a double boiler (or a saucepan over very low heat). Stir frequently, scraping the pan until the chocolate is melted. Don’t worry of the mixture isn’t smooth. Transfer to the large bowl of an electric mixer and beat on low speed only until smooth. Let stand four or five minutes, to cool slightly. On low speed, alternately add pieces of softened butter and egg yolks, scraping the bowl with a rubber spatula and beating after each addition only until incorporated. Do not overbeat; the mixture should not lighten in color. When it is smooth, pour it into the prepared pan. Bake for 25 minutes. It will be soft and shiny and not look done. Remove from the oven and let stand until it reaches room temperature. Then refrigerate a few hours, until firm. It may be kept refrigerated a day or two. With a small, sharp knife, cut around the sides to release. Press the blade firmly against the pan in order not to cut into the dessert. Remove the sides of the pan. Cover the dessert with a flat cake plate and invert. Remove the bottom of the pan. Peel off the paper lining. The cake will be about one inch high. Decorate with whipped cream. Making a simple lattice pattern will allow the dark, dark chocolate to show through. Recipe by: Maida Heatter’s Book of Great Chocolate Desserts Posted to TNT Recipes Digest by JoAnn on Feb 17, 1998

Servings: 4 Servings
Category: Chocolate | Cakes
Ingredients

• 1/2 c All-purpose flour
• 2 tb Granulated sugar
• 1/4 ts Double acting baking powder
• 4 tb Heavy cream
• 1/8 ts Salt
• 2 tb Cold unsalted butter
• Cut into bits
• 2 tb Unsweetened cocoa powder
• 1/4 ts Baking soda
• 1 1/2 c Raspberries
• 2 tb Granulated sugar, or to
• Taste
• 1 tb Framboise, or to taste
• 1/3 c Well-chilled heavy cream
• Connfectioners sugar for
• Sprinkling
• Mint sprigs for garnish if
• Desired

Directions
From Gourmet/May 1991 For the shortcakes Make the shortcakes: In a bowl sift together the cocoa powder, the flour, the sugar, the baking powder, baking soda, and salt, add butter, and blend the mixture until it resembles coarse meal. Add the cream and stir the mixture with a fork until it forms a dough. Divide the dough in half, arrange each half in a mound on a lightly greased baking sheet, and bake the shortcakes in the middle of a 425 oven for 12 min., or until a tester inserted in the centers come out with crumbs clinging to it. Transfer to a rack to cool. In a bowl mash 3/4 cup of the raspberries with a fork, stir in 1 tbsp. of the granulated sugar and the framboise, stirring until the sugar is dissolved, and stir in the remaining 3/4 cup raspberries. In a small bowl with an electric mixer beat the cream until it holds soft peaks, add the remaining 1 tbsp. granulated sugar, and beat the cream until it holds stiff peaks. Cut the shortcakes in half.(The shortcakes are delicate and crumble easily.) Top each bottom half with half the raspberry mixture, divide the whipped cream between the 2 shortcakes. With a spatula carefully top each serving with the top half of a shortcake. Sprinkle with confectioners sugar and garnish with mint. Serves: 2 Shared By: Pat Stockett From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 8 Servings
Category: Chocolate | Desserts
Ingredients

• 1 c All-purpose flour
• 1 c Granulated sugar
• 1/2 c Unsweetened cocoa powder
• 2 ts Baking powder
• 1/2 ts Baking soda
• 1/4 ts Ground ginger
• 1/4 ts Salt
• 1/2 c Milk
• 1/4 c Vegetable oil
• 1 ts Vanilla
• 1/2 c Brown sugar; packed
• 1 1/2 c Boiling water
• Whipped cream; (optional)
• Candied ginger root
• -(optional); chopped

Directions
Heat oven to 350 degrees F. Grease 9-inch round or 5-1/2 cup oval baking pan. Combine flour, 3/4 cup granulated sugar, 1/4 cup cocoa powder, baking powder, baking soda, ginger, and salt in medium-sized bow. Stir in milk, oil, and vanilla to form thick batter. Spread in prepared pan in even layer. Sprinkle remaining granulated sugar, cocoa powder and the brown sugar over batter in pan. Pour boiling water over top. Bake in 350 degree oven 25 minutes, until set around sides and top is loose and slightly bubbly. Cool in pan on rack at least 10 minutes.Serve warm or at room temperature with whipped cream and candied ginger, if desired. Nutritional information: 289.8 calories; 8.2 g fat; 3.2 g protein; 54.4 g carbohydrates; 2 mg cholesterol; 252 mg sodium. Diabetic exchanges (from MasterCook 4.07): 1 grain/starch; 1-1/2 fat; 2-1/2 other carbohydrates Recipe by: Family Circle, 2/17/98 Posted to MM-Recipes Digest by SuenDoug@aol.com on Feb 6, 1998

Servings: 8 Servings
Category: Chocolate | Desserts
Ingredients

• 1 c All-purpose flour
• 1/2 c Granulated sugar
• 1/3 c Cocoa powder
• 1 ts Baking powder
• 1/4 ts Salt
• 1/2 c Milk
• 3 tb Butter; melted
• 1 ts Vanilla
• 1/3 c Granulated sugar
• 1/4 c Brown sugar
• 2 tb Cocoa powder
• 1 c Cold water
• - and cooled

Directions
Preparation time: 20 minutes Baking time: 35 minutes 1. Preheat oven to 350 F. Grease a 6-cup casserole dish, preferably 1 with a rounded bottom. To prepare batter, place flour, sugar, cocoa powder, baking powder and salt in a medium-size bowl. Stir with a fork until blended. 2. Pour in milk, butter and vanilla. Beat until fairly smooth. Batter will be very thick. Spoon into dish and smooth top. 3. To prepare topping, stir sugar and cocoa together in a small bowl until evenly blended. Sprinkle over batter. Then, pour cold water over sugar mixture. Do not stir. 4. Bake in centre of preheated oven until cake appears lightly glazed on top and sauce is bubbling around sides of dish, about 35 to 40 minutes. Per serving 226 calories, 3.2 g protein, 6 g fat, 42.6 g carbohydrates, 1.5 mg iron, 80 mg calcium From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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

• 1 c Half and half or light cream
• 1 pk Sweet baking chocolate;
• -coarsely, chopped
• 2 ts Sugar
• 3 Beaten egg yolks
• 1/2 ts Vanilla

Directions
In a small heavy saucepan combine half-and-half or cream, chocolate, and sugar. Cook and stir over medium heat 10 minutes or till mixture reaches a full boil and thickens. Gradually stir about half of the hot mixture into the beaten egg yolks. Stir egg yolk mixture into remaining hot mixture in pan. Cook and stir over low heat for 2 minutes more, remove from heat. Stir in vanilla. Pour the warm chocolate mixture into 4 or 6 pots de creme cups or small bowls. Cover and chill for 2 to 24 hours. Makes 4 to 6 servings. VARIATION: ESPRESSO CHOCOLATE POTS DE CREME : Prepare as above, except add 2 teaspoons instant espresso powder along with the cream. Recipe by: BETTER HOMES AND GARDENS MAGAZINE — SEPTEMBER 1996 Posted to MC-Recipe Digest V1 #923 by The Meades on Nov 25, 1997

Servings: 2 Servings
Category: Chocolate | Desserts
Ingredients

• 1/2 c Light Cream
• 2 oz German Cooking Chocolate *
• 1 1/2 ts Sugar
• Dash Salt
• 2 Large Beaten Egg Yolks
• 1/4 ts Vanilla
• Whipped Cream (Opt.)

Directions
* German cooking chocolate should be coarsely chopped. In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till chocolate is melted, stirring every 30 seconds. Stir about HALF of the hot mixture into the beaten egg yolks. Return all to the bowl, mixing well. Micro-cook, uncovered, on 50% power for 2 to 3 minutes or till thickened, stirring every 30 seconds. Stir in vanilla. Pour into 2 pot de creme cups or 6-ounce custard cups. Cover and chill for several hours or till firm. Garnish with whipped cream, if desired. NOTE: SELECTING THE RIGHT CHOCOLATE: You’ll find three basic types of chocolate in the baking supplies department of most supermarkets–semisweet chocolate, unsweetened chocolate, and sweet chocolate. The semisweet chocolate is made from chocolate that is just slightly sweetened with sugar. Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar. And sweet chocolate, such as the German cooking chocolate used in the Chocolate Pots de Creme recipe, is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings. From Better Homes & Gardens “Microwave Cooking for One or Two”. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mwc-4-2.zip