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.
Make a batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Grate the chocolate and mix with the sugar, vanilla extract and boiling water. Beat until smooth.
Add the egg yolks one at a time beating well after each addition.
Beat the egg whites until stiff. Fold gently into the chocolate mixture. Refrigerate for two hours.
Fill each crepe with the chocolate mousse mixture and fold over.
Serve with whipped cream and sprinkle with chopped nuts.
artlets out once they're filled, baked, and cooled); spray the
br>In an 8-inch crepe pan or nonstick skillet, melt
o roll out dough, prepare chocolate filling: In 2-quart saucepan
Gradually add buttermilk and melted chocolate. Sift together flour, baking powder
br>For the filling, combine chocolate, cream and vanilla and melt
double boiler, combine the chocolate, butter, coffee, and rum. Set
In a microwave, melt chocolate and butter; stir until smooth.
Cream lard, beat in sugar.
Add eggs, and flavourings.
Mix dry ingredients and add.
Form into 1 inch balls.
Press each ball around a chocolate rosebud.
Bake 12 mins on an ungreased cookie sheet at 350F.
nto quarters.
Place some chocolate in centre of each square
Fill each tart shell with chocolate, then cheese. Place on an ungreased baking sheet. Top with marmalade.
Bake at 350\u00b0 for 6-8 minutes or until golden brown. Serve warm. Yield: 15 appetizers.
/4 cups of milk chocolate chips with 2 tablespoons of
elt 3/4 of the chocolate in a bowl over a
ake 9 rectangles. Divide the chocolate among the rectangles. Lightly brush
reak up 4 ounces of chocolate into 1/2-ounce pieces
n buttermilk, ginger and white chocolate chips (or chunks) until dough
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Refrigerate for 1/2 hour.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies.
Recipe can be halved.
everal days.
Melt the chocolate over very low heat, stirring
Combine pudding mix with the milk. Heat to boiling, stirring, and cook until the mixture boils and is thickened.
Cool slightly. Stir in the sour cream and rum.
Split angel food cake into 3 layers. Spread chocolate mixture between the layers, stacking layers back on top of each other again. Whip the cream and add the powdered sugar to sweeten slightly. Spread over top and sides of the cake.
Decorate top with chocolate curls or shaved chocolate. Serve immediately or cover with a dome and refrigerate up to 3 hours before serving.