ack with metal spatula.
Chocolate-dipped:
Cool cookies to room
Combine sugar and water in saucepan.
Bring to a boil and cook 5 minutes.
Reduce heat and add apricots.
Gently simmer 2 minutes. Remove apricots with a slotted spoon and let cool on waxed paper. Combine 1/3 of the chocolate, shortening and brandy with 2 tablespoons of water in a small saucepan.
Heat to melt chocolate, stirring smooth.
Add remaining chocolate and stir until melted. Dip apricots halfway into chocolate and place on waxed paper to cool.
Store, covered, in the refrigerator.
Line a cookie sheet with waxed paper. Melt chocolate chips in a small saucepan over low heat or in microwave on High, stirring every 30 seconds, until smooth.
Remove saucepan from heat.
Dip apricots into chocolate to partially coat.
Refrigerate on lined cookie sheet 20 minutes, or until chocolate sets.
ith parchment paper.
Heat chocolate over a double-boiler. Allow
ith plastic wrap. Place the chocolate in a metal bowl over
he packet, or if using chocolate melt in double boiler or
Prepare Chocolate Dipped Cherries:
Drain 6 maraschino
reparation.
Pour sugar free chocolate syrup into shallow bowl.
Line bottom and sides of a 9 inch springform pan with ladyfingers; set aside.
In a heavy saucepan, combine milk, marshmallows, and chocolate. Cook over low heat, stirring constantly, until smooth. Remove from heat. Cool for 20 minutes.
Beat cream at high speed with an electric mixer until soft peaks form. Gently fold into cooled chocolate mixture.
Pour chocolate mixture into prepared pan. Cover and chill for at least 4 hours.
Serve with Strawberry Sauce.
Garnish with chocolate-dipped strawberries, if desired.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
ncorporated. Fold in the dried apricots, then 11/2 cups pistachios
Cut chocolate block(s) into small pieces.<
ce cream cones with dark chocolate. Spread into base of prepared
In a saucepan over low heat, melt chips and shortening, stirring constantly until smooth.
Spear fruit with toothpicks and dip into chocolate.
Place on waxed paper.
In a saucepan over low heat, melt chocolate chips and shortening, stirring constantly until smooth. Spear fruit with toothpicks; dip into chocolate. Place on waxed paper or stick toothpicks into a block or styrofoam to harden.
Slice star fruit.
Heat chocolate ships and shortening in a
e waffle cookies already pre-dipped in chocolate, then melt 2 squares
th paper towels.
Melt chocolate in top of double
-9 minutes.
Original recipe says not to let brown
ananas so cold that the chocolate solidifies before you have a