Greatest Recipes

4 oz Unsweetened Chocolate

12 oz Semi-Sweet Chocolate

3 oz Unsalted Butter

3 oz Margarine

1 1/2 T Instant Espresso

4 Eggs

1 1/2 c Sugar

4 T Vanilla

3 c Flour

1/2 t Baking Powder

1/4 t Salt

6 oz Semi-Sweet Chocolate

8 oz Pecan Halves

8 oz Walnut Halves

6 oz Semi-Sweet Chocolate, melted

in oven until toasted, 10 to 12 minutes or until they develop a toasty aroma. Remove from oven and set aside to cool. Increase oven temperature to 350 degrees. Place unsweetened chocolate, 12 oz semi-sweet chocolate, butter, margarine and espresso in top of double boiler and place over simmering (not boiling) water until chocolate is about 3/4 melted. Meanwhile, beat the eggs with a wire whisk in a large mixing bowl. Gradually add sugar, whisking until mixture becomes thick and light in color. When chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance. Gradually whisk chocolate into egg mixture. Stir with a wooden spoon to incorporate. Sift flour, baking powder and salt directly into chocolate mixture. Gently stir until the dry ingredients are barely incorporated. Cut the 6 oz of semi-sweet chocolate into 1/2 inch chunks and stir into dough along with the toasted nuts. Lightly butter 4 aluminum baking sheets. (do not use foil or cookies will burn) Drop dough by tablespoonfuls, 12 to a sheet to leave room for cookies to spread. Bake only one sheet at a time in center of oven. Bake at 350 degrees for 10 to 12 minutes, or until cookies lose their shine. Cookies will still be very soft. Allow to cool for 2 minutes before removing from pans. Using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern. Allow to cool at least 1 hour before storing in tins. Makes 50 one-ounce cookies

1 t MAXWELL HOUSE Instant

-Coffee 1/4 t Water

1 c Thawed COOL WHIP Lite

-Whipped Topping 1 pk Sugar-Free JELL-O Brand

-Instant Chocolate or -Vanilla Flavor Pudding & -Pie Filling 2% lowfat milk

Dissolve MAXWELL HOUSE Coffee in water. Stir into thawed COOL WHIP Lite. Prepare JELL-O Pie Filling as directed using 2% lowfat milk. Let stand 5 minutes. Spoon pudding and whipped topping alternately into 6 dessert glasses. Refrigerate until ready to serve.

1 c Butter

3/4 c Powdered sugar

1 ts Vanilla

2 c Sifted flour

3/4 c Chopped macadamia nuts

1 c Milk chocolate chips

- or - 1 c Semisweet chocolate chips

1 1/2 ts Vegetable shortening

In large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Gradually stir in flour until well blended. Stir in macadamia nuts. Place dough on wax paper and shape into a roll two inches in diameter. Wrap in paper and foil and chill at least two hours or overnight. Preheat oven to 300 degrees. Cut roll into slices approx. 1/4 to 1/2 inch thick. Bake on ungreased baking sheet for 20 minutes or until cookies begin to brown. Remove from oven; cool on wire rack. Meanwhile, in a small bowl melt chocolate chips (microwave works well) and stir in shortening. Mix well. Dip one end of each cookie into chocolate mixture and place on wax paper. Refrigerate cookies until chocolate hardens. Store in cool place. Makes 2-3 dozen cookies.

——————————-CREME ANGLAISE——————————- 3 c Milk

1 c Cream, whipping

10 lg Egg yolks, room temperature

1 c Sugar

——————————CHOCOLATE MOUSSE—————————— 1/2 c Sugar

1/2 c Water

4 lg Egg whites, room temp.

1/4 ts Cream of tartar

2 c Cream, whipping, whipped

– to soft peaks 1 c Cocoa, unsweetened

4 oz Chocolate, semi-sweet,

– melted, cooled to room — temperature 3 tb Espresso powder, instant

—————————–CHOCOLATE FLOWERS—————————– 10 oz Chocolate, milk, coarsely

– chopped OR 10 oz Chocolate, coating, coarsely

– chopped 1/4 c Syrup, corn, light

– — – For Creme Anglaise: =================== Bring milk and cream to boil in heavy saucepan. Meanwhile, beat egg yolks and sugar in mixer,until pale yellow and forms a ribbon when beaters are lifted, about 7 minutes. Slowly pour 1 cup of hot liquid into yolks, beating constantly. Transfer yolk mixture to milk and cream in saucepan and stir constantly over medium-low heat until it thickens enough to coat the back of a spoon. DO NOT BOIL. Strain into a large bowl set into a larger bowl of ice water and cool to room temperature, stirring occasionally. Cover and refrigerate for at least two hours. For Mousse: =========== Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves, stirring occasionally and brushing down any crystals from sides 2of pan with brush dipped in cold water. Increase heat and boil until mixture registers 240 F (soft ball stage) on a candy thermometer. Meanwhile, beat egg whites and cream of tartar until soft peaks form. Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes Gently fold in whipped cream, cocoa, melted chocolate and espresso. Cover and refrigerate for 1 hour. For Chocolate Flowers: ====================== Line a jelly roll pan with waxed paper. Melt chocolate with corn syrup, stirring until smooth. Pour into prepared pan and spread with metal spatula to thickness of 1/4 inch. Cool to room temperature. Transfer paper with chocolate to work surface. Place second sheet of waxed paper over chocolate. Roll chocolate to 1/8 inch thickness. Cut into twenty 1-inch rounds with a cookie cutter. Roll 1 chocolate round into tight funnel shape for center of flower.

Gather 3 more rounds around center, forming petals. Squeeze together at base. Place on a waxed paper-lined plate. Repeat with remaining chocolate, forming 5 flowers. Refrigerate until flowers are firm. To Assemble: ============ Divide creme anglaise among five 2 cup cachepots or other porcelain dishes shaped like a flowerpot. Top with chocolate mousse, mounding slightly in center. Set chocolate flower atop each (to anchor flowers more securely, place on lollipop sticks, then insert in mousse.) Refrigerate until 20 minutes before serving. Each flowerpot makes two servings. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York

1 c Margarine or butter

– softened 1 c Brown sugar, firmly packed

1 1/2 c Mashed ripe banana

– (about 4 medium) 2 Eggs

2 ts Vanilla

2 1/2 c Quaker Oats, uncooked

– (quick or old-fashioned) 2 c All-purpose flour

1 ts Baking soda

1/4 ts Salt (optional)

6 oz Semisweet chocolate pieces

Ice cream or frozen yogurt Ice cream topping — (any flavor) Heat oven to 350 F. Beat together margarine and sugar until creamy. Add banana, eggs and vanilla; beat well. Add combined oats, flour, baking soda and salt; mix well. Stir in chocolate pieces; mix well. Drop by 1/4 cupfuls onto ungreased cookie sheet about 3 inches apart. Spread dough to 3-1/2-inch diameter. Bake 14 to 16 minutes or until edges are light

golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. To serve, top each cookie with a scoop of ice cream and ice cream topping. Nutrition Information (1 cookie without ice cream or topping): * Calories: 225 * Fat 11g * Sodium 130mg * Dietary Fiber 1g Source: Quaker Oats Favorite Cookies Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

1 lb Dark sweet chocolate,pieces

10 tb Butter

4 Eggs

1 tb Flour

1 tb Sugar

—————————WHIPPED CREAM FROSTING————————— 2 c Heavy cream

1 ts Vanilla

1 tb Confectioner’s sugar

——————————RASPBERRY SAUCE—————————— 1 pk (10oz) frozen raspberries,

1 tb Kirch

0.00 Thawed o 1/2 cup fresh 2.00 tb Sugar

Butter an 8″ springform pan. Place a 8″ circle of waxed paper on the bottom. Butter the wax paper and flour the pan. Melt chocolate and butter together in a heavy saucepan over low heat. Mix to blend. Cool. Place egg and sugar in the bowl over hot water, stirring until sugar is dissolved and the eggs are warm. Remove from heat. Beat at high speed until the eggs are cool and tripled in volume. Fold in flour. Fold half whipped egg mixture into the melted chocolate mixture and butter. Carefully fold in the remaining egg mixture. Pour the batter into the prepared pan and bake 15 minutes in preheated oven. Remove form oven and cool in pan. Place the cake, still in the pan, in refirgerator until firm. Whip the cream and sugar and vanilla until stiff. Remove the cake from fridge. Carefully remove it from pan, invert onto a serving platter and peel off wax paper. Working quickly, frost the top and sides of the cake with 2/3 of the whipped cream and place the rest in a pastry bag fitted with a star tube and make decorative rosette around the perimeter. decorate the center of cake with chocolate shaving and return to frigde. chill until firm. raspberry sauce: Place thawed raspberries and juices in a food processor fitted with a stell blade. Process until pureed. Strian into bowl. Add kirch and sugar and stir to blend. Serve each slice with several spoonsfuls of raspberry sauce on the side.