Buy a bag of Nestle chocolate chips. Throw away the chips. Follow the directions on the bag except for the addition of the chips. Add toasted coconut, almonds and vanilla to recipe and you're done.
Enjoy choc-free goodness!
Melt chocolate bits, milk and sugar in double boiler.
Add egg yolks.
Cook until mixed and slightly thickened.
Add butter. Cool.
Fold in stiff beaten egg whites. Then fold in cream (1/2 pint), which has been beaten and slightly sweetened. Pour into baked pie shell.
Allow to set in refrigerator.
Top with pecans, whipped cream and more broken pieces and a small amount of shaved bitter chocolate.
This makes 1 large pie or 2 small ones.
Beat butter and sugars together until fluffy.
Beat in eggs, one at a time.
Stir in vanilla.
Gradually stir in flour, milk, baking soda, baking powder, and salt.
Add Nestle chocolate chips and nuts.
Drop by 1/2 tablespoon onto lightly greased cookie sheet.
Bake in 375\u00b0 preheated oven for 8 to 10 minutes, until golden.
Follow recipe on Nestle chocolate chip bag, except completely melt butter (don't just soften).
Add the oatmeal, Grape-Nuts and chips to final mixture.
Preheat oven to 350\u00b0 (not 375\u00b0).
Bake for 10 to 11 minutes, taking out while not yet warm.
*PRE-HEAT OVEN 350.
*CREAM TOGETHER SHORTENING, ALL SUGAR, EGG & VANILLA.
*IN SEPARATE BOWL WISK FLOUR, SALT, & BAKING SODA.
*ADD FLOUR LITTLE BY LITTLE UNTIL MIXED.
*FINALLY STIR IN CHOCOLATE CHIPS (and nuts if used).
*DROP ON LIGHTLY GREASED PAN 2 INCHES APART.
*BAKE FOR 10 TO 12 MIN OR UNTIL GOLDEN BROWN.
The amount it makes all depends on the size of the dough!
Mix sifted flour, sugar and salt together.
Set aside.
In pot on the stove, mix margarine, water and chocolate and bring to boil.
Pour over flour mixture; stir by hand until thoroughly blended.
Add 2 eggs and buttermilk in which you have put vanilla and soda.
Thoroughly mix and pour into a sheet cake pan, approximately 11 x 14-inch (greased).
Bake at 350\u00b0 for 20 to 25 minutes.
Make icing and pour over hot cake.
Combine the first 4 ingredients.
Dissolve 1 teaspoon baking soda with 1/4 cup hot water.
Mix alternately with baking powder, flour, salt and vanilla and all the ingredients (mixed) except nuts and chocolate chips.
Lastly, add the nuts (optional) and the chocolate chips.
Chill overnight, if possible.
Roll in greased palm of hand and drop onto greased cookie sheet.
Bake in a 375\u00b0 oven for 8 to 10 minutes.
Yields 50 cookies.
In top of double boiler, melt chocolate bars.
Add vanilla. Add whipping cream to mixture.
Heat to dipping consistency.
Preheat oven to 350\u00b0.
In small bowl, combine flour, baking powder and salt; set aside.
In large bowl, combine butter, sugar, dark brown sugar and vanilla; beat until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually add flour mixture; mix well.
Stir in Nestle chocolate chips.
rumbly.
Beat in melted chocolate.
Add eggs, one at
Preheat oven to 375\u00b0.
In small bowl, combine flour, soda and salt; set aside.
In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy.
Beat in eggs.
Gradually add flour mixture.
Stir in chocolate chips and nuts.
Drop by level teaspoonfuls onto ungreased sheets.
Bake 9 to 11 minutes. Makes about 5 dozen.
Mix together cake mix, eggs, cream cheese, milk and oil. Separate mixture into 3 separate bowls.
In bowl, add vanilla.
In second bowl, add Strawberry Quik.
In third bowl, add Nestle chocolate.
Grease and flour Bundt pan.
Pour pink mixture in first, then vanilla and white and last would be chocolate.
Bake at 350\u00b0 for 55 minutes. Use 1 cup of confectioners sugar and 1 teaspoon of rum or water to make glaze when cake is done.
illing.
For filling: Melt chocolate chips in the top half
Melt butter.
Combine sugar and eggs; beat well.
Add the Nestle chocolate and flour, nuts and peppermint.
Spread in greased 8-inch square pan.
Bake at 350\u00b0 for 25 minutes.
Cut.
Mix dry milk and Nestle Quik together with powdered confectioners sugar and Cremora.
Store in a tight container.
Mix 4 tablespoons mixture to 8 ounces hot water.
Put chips into blender and turn to high speed for 8 to 10 seconds, until chips are powdered.
Do not overblend.
Push chocolate down with a wooden spoon.
Add boiling water and blend at high speed for 6 to 8 seconds to melt chocolate.
Add rum, coffee and egg yolks.
Blend for 10 to 15 seconds, pushing chocolate down as necessary.
Beat egg whites to stiff peaks with a bit of cream of tartar.
Fold chocolate mixture into whites, gently with a large whisk.
Chill 2 to 4 hours.
Serves 12.
Bake the chocolate cake and cool.
Melt chocolate chips, cool slightly.
Beat egg whites until stiff, set aside.
Beat whole egg and two egg yolks until stiff. Add melted chocolate chips to eggs.
Fold in egg whites.
Whip whipping cream plus 1 tablespoon sugar until stiff.
Fold about 3/4 of whipped cream into chocolate mixture.
Pour into pie shell. Spread remaining cream on top.
Try a little creme de menthe in topping for a change.
Preheat oven to 350 degrees.
In large bowl, combine the cookie mix, eggs and butter; mix well.
Melt over hot (not boiling) water, morsels from the mix; set aside.
Spread half the cookie batter evenly into a lightly greased square baking pan.
Dollop melted chocolate alternately with remaining batter on top.
With a knife, swirl dough with chocolate to marbleize.
Bake approximately 20 minutes.
Cool completely. Cut into 2\" squares.
Melt chocolate chips in a double boiler.
Separate eggs.
Beat yolks and add to melted chocolate chips (not too hot).
Beat the whites stiff.
Fold into chocolate chips and egg yolks.
Pour in a 9-inch baked pie shell.
Refrigerate and when cool top with whipped cream.