Preheat oven to 400 degrees.
Unfold pastry on a lightly floured surface, and roll into a 10 inch square.
Cut into 9 circles with a 3 inch cookie cutter.
Place 2 inches apart on baking sheet.
Bake 10 minutes.
Remove to wire racks, and cool completely.
Meanwhile, beat pudding mix and milk in a medium bowl with whisk for 2 minutes.
Stir in whipped topping, and refriderate for 15 minutes.
Melt chocolate as directed on package.
Split pastry rounds, and fill with pudding mixture.
Drizzle with chocolate.
Line a square 8-9\" pan with foil leaving extra on atleast two sides for easy removal of fudge.
Heat milk and chocolate over low to medium heat until melted. Remove from heat and stir in nuts. Pour into pan and allow to cool.
Microwave chocolate and milk in a large microwavable bowl on HIGH 1-3 minutes,stirring after each minute.
Stir until chocolate is completely melted!
Then stir in vanilla (and nuts if you like).
Spread in greased 8 inch square pan.
(I used butter flavored non-stick spray).
Refrigerate until firm.
Cut into squares.
Makes 1 1/2-2 dozen.
oiler, melt 1 ounce square of unsweetened bakers chocolate. Once ompletely melted
Heat oil and the 2 squares of unsweetened chocolate in a 9-inch square pan in 375\u00b0F oven for 4 minutes, until melted.
Add water, sugar, egg, flour, salt, and soda.
Beat with a fork until smooth, about 2 minutes.
Stir in half of the chocolate chips.
Spread in pan.
Sprinkle with nuts and remaining chips.
Bake 30 minutes.
Cool.
Microwave chocolate and milk in large bowl on High for 1 to 2 minutes until chocolate is almost melted, stirring halfway through heating time.
Stir until chocolate is completely melted.
Stir in vanilla and nuts.
Spread in greased 8-inch square pan. Refrigerate until firm.
Lightly butter an 8-inch square baking pan.
Whisk flour
Bake a pie crust or use a Mrs. Smiths frozen crust and make according to package directions.
Beat sugar and butter until sugar is not grainy (this can take up to 15-20 mins on med-high speed using an electric mixer).
Add chocolate and vanilla. Add eggs, two at a time, beating 5 minutes after each addition.
Pour into cooled pie crust. Chill 2 hours or until firm.
Before serving, top with whipped cream and a little grated chocolate.
In a pot on medium heat melt the chocolate in the milk.
Remove from heat and stir in the crushed cookies.
Spread evenly in a parchment lined 8x8 square pan.
Chill 2 hours or until firm.
Cut into small squares.
atter in a 9\" greased square cake pan.
Bake at
lour two 9\" round (or square!) pans.
Mix the Splenda
Reserve 1/4 cup of Bakers chocolate.
Mix all ingredients except powdered sugar and pour in oblong baking dish.
Bake for 40- 50 minutes at 350\u00b0.
When cool, ice with grated chocolate and powdered sugar.
owl or casserole pan with bakers paper, and lay crust inside
ruit In The Raw(R) Bakers Bag, Sugar In The Raw
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Cream together butter, sugar and milk to make a dough.
Amount of milk may be increased to get a soft dough.
In a double boiler, mix small amount of paraffin and bakers chocolate and melt over a low heat.
Make small pieces of candy with the dough and using a toothpick, dip into liquid chocolate mix.
With a little practice you will arrive at the proper chocolate-paraffin mix to coat the candy and candy surface will be very glossy.
Immediately top with a pecan half.
atter into greased 8-inch square baking pan. Bake in preheated
Roll pastry to 1/4-inch thickness.
Cut into 12 (1-inch) squares.
Pare and quarter apples.
Place 2 quarters, sprinkling with sugar and cinnamon, in pie crust square and fold up corners, pinching crust together at top.