cratch recipe at above. Frost. Makes 2 (9\") layers.
The Ultimate Chocolate
ll be whipping the cream in***
pty bowl (metal would be the best) and a wire whisk (
ets tough as you add the last half of flour.
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
Cream shortening, sugars, eggs and vanilla until very fluffy.
Sift together dry ingredients; stir into creamed mixture.
Add chocolate chips.
Refrigerate til well chilled.
Drop from teaspoon 2\" apart onto a cool greased cookie sheet.
Bake at 350 for 8-10 minutes.
If I'm in a hurry, I omit putting the dough in the fridge to chill. Still comes out fine.
d the cream.
Mix the chocolate with the
ew raisins or nuts in the bottom of tart shells.
Beat butter, sugars, vanilla and eggs until fluffy.
Process oatmeal in blender until it's like flour; add to butter mixture. Sift flour, baking soda, baking powder and salt; add to mixture. Stir in chocolate chips.
Drop cookies on baking sheet.
Bake at 350\u00b0 for 7 to 8 minutes.
th paper liners.
Stir the butter, chocolate, sugar and milk in
nd 8 ounces of the chocolate. Stir until chocolate is completely melted and
ery soft peaks form. Add the chocolate chestnut mixture and beat until
>Divide the meringue evenly among the marked rectangles. Spread the meringue
>NOTE:
it is best to separate eggs while
Preheat the oven to 425\u00b0F. Line
Combine the chocolate and milk in a
Preheat the oven to 325\u00b0F. Grease
>Microwave chocolate with 20
0 mins.
Meanwhile, for the white chocolate cream, sprinkle gelatin over
eheat the