Cream sugar and shortening together; add all but flour, carrot, chocolate drops and coconut.
Fold in flour.
Bake at 350\u00b0 for about 1/2 hour in round cake tins.
After they cool, trim 1-inch around the top one and put the full sized one under it.
Take the trimmings and cut a top hat out of it.
Frost it with Chocolate Mint Frosting.
Put coconut on it for snow.
Use end of carrot for nose and chocolate drops for eyes and mouth.
Put chocolate drops, margarine and vanilla in a large bowl. In a saucepan put sugar, milk and salt.
Let this come to a rolling boil (while stirring) and boil for 8 minutes.
Remove from heat and pour over chocolate drops.
Stir until chocolate has melted and mixed real well.
Add 1 cup chopped nuts (or more) and pour in a large pan that has been greased with margarine.
Let set until cold and cut in squares.
Makes 5 pounds.
Cream sugar and peanut butter together; add all but flour, carrot and chocolate.
Fold in flour.
Bake at 350\u00b0 for about 1/2 hour in round cake tins.
After they cool, trim 1-inch around the top one and put the full size one under it.
Take the trimmings and cut a top hat out of it.
Frost it with Chocolate Peanut Butter Frosting.
Put coconut on it for snow.
Use end of carrot for nose and chocolate drops for eyes and mouth.
Bowl, break the eggs up (take shells off).
Flour next, vanilla, sugar.
Mix up with a spoon and stir up real fast, mix up good, butter cinnamon, chocolate drops.
Then sugar - stir a little bit more.
Put in two circle pans.
Heat oven to 400\u00b0; don't want to burn it, cook 3 minutes until done.
Then ice, and eat, and then go brush teeth, watch TV and go to bed.
Don't forget to read a book!
Put margarine, sugar and milk in heavy large pan.
Bring to boil.
Cook
6
to 7 minutes.
Pour over chocolate drops in bowl. Beat with electric mixer until thick.
Nuts may be added before pouring into dish to chill.
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
tsp extract and 3 drops of food color and set
Using rubber spatula, gradually fold chocolate mixture into beaten egg whites
In double boiler over hot, not boiling water, melt 1/2 cup of the chocolate morsels; let cool.
Sift flour, baking soda and salt; set aside.
In mixing bowl, beat butter, sugar and egg until light and fluffy.
Add slowly the melted chocolate and 1/4 cup warm water.
Beat in flour mixture just until combined.
Stir in remaining chocolate pieces and nuts.
Refrigerate dough 30 minutes before dropping by teaspoon onto baking sheets.
Bake at 375\u00b0 for 10 to 12 minutes.
Cool on rack.
Good recipe to double!
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
In a microwave safe bowl mix, sugar, cocoa, milk and margarine. Microwave (or cook in sauce pan) until boiling.
Add oats, coconut, chocolate chips and vanilla.
Drop tbsp sized cookies on a waxed paper covered cookie sheet. Chill in fridge until firm.
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
ould use store-bought chocolate syrup in this recipe, but the syrup
Melt butter in oblong pan; sprinkle graham cracker crumbs over bottom of pan.
Then sprinkle nuts, chocolate drops, butterscotch drops and coconut over crumbs.
Pour milk on top.
Bake at 325\u00b0 for 45 minutes.
While cooling, sift powdered sugar on top.
nch springform pans.
Microwave chocolate squares in a microwave-safe
Melt chocolate drops in microwave exactly 1 minute.
Stir in peanut butter until well mixed.
Pour onto buttered shallow pan or cookie sheet.
Let cool.
Cut in pieces.
In a medium-large bowl, beat the egg whites until just frothy with a whisk. Incorporate the flour, sugar, extracts, honey. Add the coconut flakes and mix until it just about sticks.
Drop by inch rounds onto a cookie sheet, about 1-inch apart, and bake at 325 degress F until barely golden on the bottom and sides (approx 15-20 min).
Place chocolate drops on top and let back additional 5-10 minutes until fully golden on bottome and drops are melted. Let cool and serve.
Melt margarine and chocolate drops and cool the mixture.
Add the nuts and marshmallows.
Mix and form 4 to 6 logs from the mixture.
Roll in coconut on waxed paper or foil and put in freezer until firm, slice thin.
Sift first four ingredients together.
Mix second four ingredients in another bowl until well blended.
Add mixtures together and blend well.
Add nuts and chocolate drops.
Do all blending by hand with a spoon.
Bake at 350\u00b0 for 30 to 35 minutes in a 13 x 11 x 1 1/2-inch pan until looks flaky.
Cool about 20 minutes.
Cut into squares.