Last night I finally tried the chocolate bread recipe in "Sweet Nothings" and it was GREAT! The only fat comes from that which is in 1/3 C. of cocoa powder and the bread. It s supposed to have 3 eggs, but I didn t have any eggs so I used substitute instead and it was

HEAT THE CHOCOLATE AND half and half in a large saucepan over low heat for 12 15 minutes, stirring frequently until chocolate is completely melted. Remove pan from the heat, stir in the crumbs and let stand for one hour. Preheat oven to 350F. Beat the eggs until frothy, blen

Pudding: Cube bread and place in a large bowl. Combine milk, cocoa, sugar and vanilla until well blended. Add egg whites and stir. Pour mixture over bread. Cover and let stand in refrigerator for 30 45 minutes. Pre heat oven to 350 degrees. Place mixture in an oven proof dis

Process the chocolate in a food processor until finely chopped. Bring cream just to simmering point in a saucepan. With the motor running, pour hot cream over chopped chocolate and process until smooth. Add 1/4 cup sugar, egg yolks one at a time, butter, and vanilla essence

HEAT THE CHOCOLATE AND half and half in a large saucepan over low heat for 12 15 minutes, stirring frequently until chocolate is completely melted. Remove pan from the heat, stir in the crumbs and let stand for one hour. Preheat oven to 350F. Beat the eggs until frothy, blen

In a saucepan cook butter & sugar, boiling 5 minutes. Stir in almonds & cook 10 20 minutes or until nuts begin to pop & turn brown. Pour into a shallow pan & let cool. Melt chocolate & pour over mixture in pan. Sprinkle with finely chopped walnuts. After mixt

Preheat oven to 375 degrees F. Cream together the butter and the brown sugar, add egg and vanilla. Mix well. Add honey. Measure flour and baking soda (I usually just mix the soda in with the flour.) Add flour and soda to batter a little at a time and mix. Add chocolate

** Moist, chewy, and delicious. Preheat oven 350 F. Grease and flour 2 lg baking sheets. In sm saucepan, melt chocolates over low heat. Stir to blend. Stir in condensed milk. Stir in vanilla and if desired, almond extract. Let cool. In med bowl, beat egg white and salt

Melt chocolate over low heat. Cream together butter and sugar. Add eggs one at a time, beating well after each addition. Stir in chocolate and then flour. Fold in nuts. Pour into greased 9 inch square pan. Bake in 325 degree oven 25 minutes. Cool slightly. Cut into 24 bars.

Thaw pastry for 30 minutes. Preheat oven to 425F. On a lightly floured surface, roll pastry to a 12 inch square. Cut into 4 6 inch squares. In the center of each square, place 1/4 c chocolate chips and 1 T. walnuts. Bring the corners of the pastry together just above the c

Mix all ingredients, except powdered sugar, until well blended. Pour into well greased bundt pan. Bake at 350 degrees for 50 60 minutes. Cool in pan for 10 minutes, then turn out on serving plate. When thoroughly cooled, sprinkle with powered sugar. Source: Desserts for the

Ingredients: 3oz. pkg. (90g pkg) cream cheese (softened) 2 tblsp (30 mL) skim milk 1 1/2 tsp (7 mL) white vanilla extract 1 cup (250 mL) powdered sugar replacement 1 recipe Semisweet Dipping Chocolate Beat cream cheese, milk and vanilla until fluffy; stir in powdered su

Chop the chocolate into matchsticksize pieces with a chef s knife on a dry cutting board. Place first the butter, then the chocolate pieces in the top portion of a 1 1/2 quart double boiler (or a 1 quart mixing bowl that fits snugly over a saucepan or another mixing bowl). F

Combine the cocoa, sugar and salt in the top pan of a double boiler (or use a heatproof bowl that can be placed over a saucepan, containing simmering water). Stir the mixture with a whisk until it is thoroughly mixed, then mix in the hot water thoroughly. Set the pan over si

Chop each of three squares of chocolate into 16 pieces. Place 4 chunks into bottom of each tart shell. Whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar, and salt. Spoon into tart shells, filling three quarters full. Bake at 450 degrees for 12 14 minutes,

Sift together dry ingredients. Cream shortening and peanut butter, add sugar, mix again. Stir in eggs and vanilla. Add dry ingredients alternately with milk, blend well. Drop by teaspoon onto ungreased cookie sheet, criss cross with fork to flatten. Bake at 400 F for 8 to 10

An original recipe from a Georgia homemaker. She combined three different fudge recipes and came up with this fast fix fudge that doesn t require refrigeration. Combine sugar, sweetened condensed milk, water, chocolate and butterscotch pieces in 3 quart heavy saucepan.

Melt chips. Add in noodles. Drop onto waxed paper and chill until firm. Kris Elwood From: KrisE56749 <[email protected]> Date: Tue, 16 Dec 1997 10:40:01 EST     strongServings: 60/strong  

Preheat oven to 350~. Butter a 9x13" pan. Melt chocolate and butterscotch chips, SEPARATELY, over very low heat; set aside. In small bowl, stir together baking powder, flour and salt. In large bowl, combine butter, brown sugar and vanilla; beat until creamy. Add eggs, o

Cake: Cream together the shortening and sugar, and add the cocoa. In a separate bowl, beat the eggs well and add to the cocoa mixture. Add the milk and flour alternately; dissolve the baking soda in the water and add. Beat all ingredients well. Line two lightly greased layer br

Melt the chocolate and the butter on low heat and mix with the coffee. Whip the eggs and the sugar until fluffy and mix with the hazelnuts, the flour and the vanilla. Grease a tin. Use greaseproof paper (also greased) in the bottom to make the cake slip easier. Bake in 200 c

Preheat oven 350 F. Grease and flour 9x9x2 pan. Place chocolate in hot water. Stir until melted. Cool Sift dry ingredients into mixing bowl. Drop on soft butter. Beat 2 minutes at low speed. Add all other ingredients and beat for 2 minutes at low speed. Po

All the ingredients should be at room temperature (70oF.) Beat the sugar and eggs together until creamy and lemon colored. Melt the butter and chocolate together in a small saucepan over low heat. Beat into the sugar and egg mixture. Combine the vanilla and the buttermilk.

Sift flour with baking powder and salt. Cream butter; add 1 1/2 c of the sugar gradually and blend until light and fluffy. Beat in egg yolks. Add chocolate and vanilla. Add flour alternately with milk, mixing well after each adition. Beat egg whites until stiff but not dry;

Sift dry ingredients together. Cut in shortening wiht a pastry blender or two knives, or you can use your food processor for this step. Store mix in a tightly closed container on the pantry shelf. Mix will keep for up to 6 months in dry weather. If the weather is

Chocolate Cake with Grand Marnier Melt chocolate and butter in double boiler. Set aside to cool slightly. Beat yolks and 1 c sugar until smooth; stir in vanilla, Grand Marnier and lemon juice. Blend in chocolate mixture. Beat egg whites in large mixer bowl until s

1 c pecan halves (or subsitute : the nut of : your choice) 1/4 c water 2 TB sugar 1 TB dried Habenero powder (use : your judgment : on this!) 1/4 ts salt I used the chocolate cake and chocolate frosting recipes in Lindsey Shere s "Chez Panis

Chocolate Cake with Mayonaisse few grains salt Cream butter and sugar. Add eggs and beat well. Add flour, cocoa, and beat 3 minutes. Add soda and water. Stir in mayonaisse, vanilla, and salt.     strongServings: 6/strong  b

With a small knife remove the hard bit of stem at the tip of each fig. Place the figs in a small saucepan with the rum and water. Bring to a boil over high heat. Cover pan, reduce heat to simmer and continue cooking until figs are tender, about 20 minutes. Set aside. Gr

* (1 cup milk+1 tsp vinegar mixed together may be substituted here) 1 Blend sugar and margarine; add cocoa and egg yolks. 2 Alternately add buttermilk and flour. 3 Beat egg whites, add vanilla and blend into mixture. 4 a Pour into a greased and floured 13x9 inch baking

Preheat oven to 350. Grease and flour 2 9" round pans. Dissolve yeast with 1 teaspoon sugar in 1/4 cup warm water. Dissolve baking powder in 3 Tablespoons hot water. Sift flour, baking powder and salt. Cream butter and sugar. Add yolks, chocolate and yeast. Mi

Cream margarine and sugar and add the egg. Alternately add the flour,baking powder & salt mixture with the milk or water.Lastly add the cocoa and hot water mixture which had been mixed at the start and set aside.Bake 30 min. in a 350 oven.    

Take a knife and slit the side of each fig and place nut or marshmallow inside each fruit. Next in top of pan of double boiler placed over simmering water (not boiling), melt the chocolate chips, stirring until smooth. Remove pan from heat and dip the fig, holding by stem,

Contributed to the echo by: Laurie Gill Pour melted butter in bottom of 13x9" baking pan. Sprinkle vanilla wafer crumbs evenly over butter. Sprinkle walnuts over crumbs, chocolate chips over walnuts and coconut over chocolate. Combine evaporated milk with brown sugar. S

Line a 13X9 pan with foil. Grease or spray with Pam. Combine marshmallows, butter, and chocolate in a microwavable bowl. Mike for 4 6 min. checking and stirring every 2 min. until melted. Stir in Rice Chrispies and coconut. Spread in pan quickly using a buttered spatula. Chi

Bake cake batter in 2 greased 9x5 inch loaf pans 30 35 minutes at 350 F. Cool and turn out as directed. Wrap, label and freeze 1 loaf for another time. Process ricotta cheese in a blender or food processor, scraping down sides often with a rubber spatula until smooth(Blender br

FOR FILLING: Puree ricotta and sugar in processor until smooth. Transfer to large bowl. Mix in next 4 ingredients. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.) Bring filling to room temperature before using. FOR DOUGH: Combine the flour, bak

***CHOCOLATE CRUST:**** Combine 1 cup chocolate wafer crumbs, 1/4 cup soften butter, 2 Tbsp. sugar and 1/4 tsp. cinnamon; Mix well. Press mixture into buttered springform pan. ***DIRECTIONS:***** 1. Prepare crust. Set aside. 2. Beat cream cheese until smooth. Gradually add s

Preheat oven to 350oF. Lighlt grease an 8" square pan. In small saucepan, melt 1/4 c butter or margarine and chocolate over low heat. Set aside. In medium bowl, beat eggs until light. Beat in sugar, flour, salt and vanilla until blended. Stir in melted chocolate mixture

Prepare a 9" pie pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs and margarine in a small mixing bowl. Press into prepared pan. Bake for 10 minutes; set aside. In 1 1/2 quart heavy saucepan, melt caramel candy with milk over