flourless.doc

7/27/2019 FLOURLESS.doc

1/19

FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE

Cake

1 cup (2 sticks) butter, cut into pieces

8 ounces semisweet chocolate chips (about 1 1/2 cups)1 1/4 cups sugar

1 cup sifted unsweetened cocoa powder6 large eggs

Caramel sauce

1 1/2 cups sugar1/4 cup water

1 1/2 teaspoons fresh lemon juice

1 cup whipping cream

2 tablespoons (1/4 stick) unsalted butter

Vanilla ice cream

For cake:

Preheat oven to 350F. Butter 10-inch-diameter springform pan. Line bottom with waxedpaper. Stir butter and chocolate in heavy large saucepan over low heat until melted. Mix

sugar and cocoa in large bowl. Add eggs; whisk until well blended. Whisk in chocolate-

butter mixture. Pour batter into prepared pan. Bake until tester inserted into center comesout clean, about 45 minutes. Cool cake completely in pan on rack. Run knife around pan

sides to loosen cake. Release pan sides. (Can be made 1 day ahead. Cover and

refrigerate.)

For caramel sauce:

Stir sugar, water, and lemon juice in heavy medium saucepan over low heat until sugar

dissolves. Increase heat; boil without stirring until syrup is deep amber color, about 7

minutes. Remove from heat. Add in cream (mixture will bubble vigorously). Return to

low heat; stir until any bits of caramel dissolve. Add butter; whisk until smooth. (Can bemade 1 day ahead. Cover and chill.)

Cut cake into wedges. If desired, arrange wedges on baking sheet and rewarm in 350F

oven 10 minutes. Rewarm caramel sauce over medium-low heat, stirring often. Place 1

cake wedge on each plate. Drizzle with warm caramel sauce. Serve with ice cream.

Makes 10 to 12 servings.
http://www.epicurious.com/recipes/recipe_views/views/107165http://www.epicurious.com/recipes/recipe_views/views/107165


2/19

CHOCOLATE-ESPRESSO LAVA CAKES WITH ESPRESSO WHIPPEDCREAM

These individual soft-centered cakes are baked and served in ovenproof mugs. (As an alternative,

eight-ounce ramekins or souffl dishes can be used.)

1 cup all purpose flour

3/4 cup unsweetened cocoa powder

6 teaspoons instant espresso powder or instant coffee powder

1 1/2 teaspoons baking powder

1 cup (2 sticks) salted butter, melted

1 cup sugar

1 cup (packed) golden brown sugar

4 large eggs

1 1/2 teaspoons vanilla extract1/4 teaspoon almond extract

12 tablespoons semisweet chocolate chips (about 4 1/2 ounces)

1 cup chilled whipping cream

3 tablespoons powdered sugar

Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder

into medium bowl. Place butter in large bowl; add both sugars and whisk

until well blended. Whisk in eggs 1 at a time, then vanilla and almondextracts. Whisk in dry ingredients. Divide batter among six 1-cup ovenproof

coffee mugs (about 2/3 cup in each). Top each with 2 tablespoons chocolate

chips. Gently press chips into batter. Cover and refrigerate mugs at least 1

hour and up to 1 day.

Combine cream, powdered sugar and remaining 1 teaspoon espresso powder

in medium bowl; whisk until peaks form. Chill up to 1 hour.

Position rack in center of oven and preheat to 350F. Let mugs with batter

stand at room temperature 5 minutes. Bake uncovered until cakes are puffed

and crusty and tester inserted into center comes out with thick batterattached, about 30 minutes. Cool cakes 5 minutes. Top hot cakes with

espresso whipped cream and serve.


3/19

CAPPUCCINO-FUDGE CHEESECAKE

Be sure to make this dessert at least one day ahead to allow the flavors to blend.

Crust1 9-ounce box chocolate wafer cookies6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped

1/2 cup (packed) dark brown sugar

1/8 teaspoon ground nutmeg

7 tablespoons hot melted unsalted butter

Ganache

1 1/2 cups whipping cream

20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped1/4 cup Kahla or other coffee-flavored liqueur

Filling4 8-ounce packages cream cheese, room temperature

1 1/3 cups sugar2 tablespoons all purpose flour

2 tablespoons dark rum

2 tablespoons instant espresso powder or coffee crystals

2 tablespoons ground whole espresso coffee beans (medium-coarse grind)1 tablespoon vanilla extract

2 teaspoons mild-flavored (light) molasses

4 large eggs

Topping

1 1/2 cups sour cream1/3 cup sugar

2 teaspoons vanilla extract

Espresso coffee beans (optional)

For crust:

Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor. Add

butter and process until crumbs begin to stick together, scraping down bowl occasionally,about 1 minute. Transfer crumbs to 10-inch-diameter springform pan with 3-inch-high

sides. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to

within 1/2 inch of top edge, then over bottom of pan.For ganache:

Bring whipping cream to simmer in large saucepan. Remove from heat; add chocolate

and Kahla. Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache

over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserveremaining ganache; cover and let stand at room temperature to use later for creating

lattice pattern.


4/19

For Flling

Position rack in middle of oven and preheat to 350F. Using electric mixer, beat cream

cheese and sugar in large bowl until blended. Beat in flour. Stir rum, espresso powder,ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into

cream cheese mixture. Beat in eggs 1 at a time, occasionally scraping down sides of

bowl.

Pour filling over cold ganache in crust. Place cheesecake on rimmed baking sheet. Bakeuntil top is brown, puffed and cracked at edges, and center 2 inches moves only slightly

when pan is gently shaken, about 1 hour 5 minutes. Transfer cheesecake to rack. Cool 15

minutes while preparing topping (top of cheesecake will fall slightly). Maintain oventemperature.

For topping:

Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot

cheesecake, spreading to cover filling completely. Bake until topping is set, about 10

minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool,

about 3 hours.

Run small sharp knife between crust and pan sides to loosen cake; release pan sides.

Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small

star tip. Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in oppositedirection, making lattice. Pipe rosettes of ganache around top edge of cake. Garnish with

coffee beans, if desired. Chill until lattice is firm, at least 6 hours. (Can be made 4 days

ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.)

Makes 12 servings.

Bon ApptitCooking ClassFebruary 2002


5/19

FLOURLESS CHOCOLATE CAKE WITH COFFEE LIQUEUR

1 pound semisweet chocolate, chopped

1 cup (2 sticks) unsalted butter1/4 cup coffee liqueur

1 teaspoon vanilla extract

7 large eggs, room temperature

1 cup sugar

Powdered sugar

Preheat oven to 350F. Butter 9-inch-diameter springform pan with 2 3/4-

inch-high sides. Line bottom of pan with parchment paper. Stir chocolate,

butter, coffee liqueur, and vanilla in heavy large saucepan over low heatuntil melted and smooth. Cool to lukewarm. Using electric mixer, beat eggs

and 1 cup sugar in large bowl until thick and pale, and slowly dissolving

ribbon forms when beaters are lifted, about 6 minutes. Fold 1/3 of egg

mixture into lukewarm chocolate mixture. Fold remaining egg mixture into

chocolate mixture.

Place prepared pan on baking sheet. Transfer batter to prepared pan. Bake

until tester inserted into center comes out with moist crumbs attached, about

55 minutes. Cool 5 minutes. Gently press down edges of cake. Cool

completely in pan. (Cake can be prepared up to 1 day ahead. Cover with

plastic wrap and refrigerate. Let stand at room temperature 1 hour before

continuing.)

Run knife around pan sides to loosen cake. Remove sides of pan; transfer

cake to platter. Remove parchment paper. Sprinkle cake with powdered

sugar and serve.

Makes 12 servings.Bon Apptit

R.S.V.P.April 2001

Caf Mundo, San Jos, Costa Rica


6/19

CAPPUCCINO CHEESECAKE

8 whole graham crackers, crushed

5 tablespoons melted unsalted butter

1 1/2 cups sugar1/2 cup whipping cream

4 Tablespoon instant espresso powder or coffee powder

1 1/2 teaspoons vanilla extract4 8-ounce packages cream cheese, room temperature

4 large eggs

2 tablespoons all purpose flour

1 cup (6 ounces) semisweet chocolate chips

Chocolate curls (optional)

Preheat oven to 350F. Mix crackers, butter and 1/4 cup sugar in medium bowl; press

onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

Bake crust 10 minutes. Cool. Maintain oven temperature.Combine cream, espresso powder and vanilla in small bowl; set aside. Using electric

mixer, beat cream cheese in large bowl until smooth. Gradually beat in remaining 1 1/4

cups sugar, then eggs 1 at a time. Beat in flour. Stir espresso mixture until powderdissolves; beat into cream cheese mixture. Stir in chocolate chips. Pour batter over crust.

Bake cake until edges are puffed and beginning to crack and center is just set, about 1

hour 5 minutes. Cool on rack 30 minutes; chill cake uncovered until cold, about 6 hours.Cover; keep chilled at least 1 day and up to 2 days.

Cut around cake to loosen. Release pan sides. Top with curls, if desired.

Beat cream cheese at high speed. But when mixing other ingredients, put it in low speed

to prevent cracks.( Bake for 425f for 15 mins then reduce to 225 for 1.5hrs. another

suugestion to prevent cracks)

Makes 12 servings.Bon ApptitSeptember 2000Sweet Lady Jane, Los Angeles, CA


7/19

PEANUT BUTTER MOUSSE CAKE

Crust

1 9-ounce package chocolate wafer cookies

1/2 cup sugar1 teaspoon ground cinnamon

10 tablespoons (1 1/4 sticks) unsalted butter, melted

Filling

1 18-ounce jar creamy peanut butter (2 cups)

2 8-ounce packages cream cheese, room temperature

2 cups powdered sugar

2 tablespoons vanilla extract

2 cups chilled whipping cream

Topping1/2 cup whipping cream

1/4 cup sugar

1 tablespoon instant espresso powder

6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely

chopped


For crust: Preheat oven to 325F. Blend cookies, sugar and cinnamon in

processor to fine crumbs. Add melted butter and blend well using on/off

turns. Press crumb mixture onto bottom and up sides of 10-inch-diameter

springform pan. Bake until crust starts to puff and darkens slightly, about 15

minutes. Cool.

For filling: Using electric mixer, beat peanut butter and cream cheese in

large bowl to blend. Add powdered sugar and 2 tablespoons vanilla extract

and beat until well blended. Using clean dry beaters, beat 2 cups whipping

cream in medium bowl until stiff peaks form; fold into peanut butter mixture

in 4 additions. Spoon filling into prepared crust.

For topping: Combine 1/2 cup cream, 1/4 cup sugar and espresso powder

in heavy medium saucepan. Stir over medium heat until espresso powder

and sugar dissolve and mixture comes to simmer. Remove from heat. Add

chocolate and whisk until melted and smooth. Whisk in 1 teaspoon vanilla.

Cool topping 5 minutes. Spread topping evenly over filling. Refrigerate

cake until cold, about 4 hours. (Can be prepared 2 days ahead. Cover cake

and keep refrigerated.) Serve cake chilled.


8/19

LORRIE'S MOTHER'S FRUITCAKE

3 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 2/3 cups chopped pitted dates

1 cup chopped pecans

1 cup chopped walnuts

1/2 cup raisins

1/2 cup golden raisins

2 cups sugar

1 cup (2 sticks) unsalted butter, room temperature

4 large eggs2 teaspoons vanilla extract

1/4 teaspoon lemon extract

Preheat oven to 325 F. Butter and flour 10-inch-diameter angel food or tube

pan. Combine first 3 ingredients in large bowl. Add dates, pecans, walnuts

and all raisins and toss to coat. Using electric mixer, beat sugar and butter in

another large bowl until light and fluffy. Add eggs 1 at a time, beating well

after each addition. Add extracts. Add dry ingredients; fold until just

combined (batter will resemble cookie dough). Spoon batter into prepared

pan. Smooth top. Bake until cake is golden and tester inserted near centercomes out clean, about 1 hour and 45 minutes. Cool cake in pan on rack 10

minutes. Using sharp knife, cut around edges of cake to loosen. Turn out

cake onto rack; cool completely. (Can be made 2 days ahead. Wrap tightly in

plastic.)

Serves 10.Bon ApptitNovember 1994Lynda Chernek: New Windsor, New York


9/19

MOCHA CRUNCH ICE CREAM CAKEA big, beautiful dessert that layers chocolate and coffee ice creams with mocha sauce in a macaroon

cookie crust.

Mocha Sauce1 1/2 cups water

1/2 cup sugar

2 1/2 tablespoons instant espresso powder

12 ounces semisweet chocolate, chopped

6 tablespoons (3/4 stick) unsalted butter

Crust

3 cups macaroon cookie crumbs (about 21 Mother's brand cookies)

1/4 cup (1/2 stick) unsalted butter, melted

Filling2 pints chocolate ice cream

2 pints coffee ice cream

3/4 cup chopped Almond Roca or Heath bars (about 14 Almond Roca or 12

miniature Heath bars, about 5 ounces)

For sauce: Cook water, sugar and espresso in heavy medium saucepan over low heat,

stirring until sugar dissolves. Add chocolate and butter. Stir until chocolate and butter are

melted and sauce is smooth. Cool completely. (Sauce can be prepared 3 days ahead.Cover and refrigerate. Bring sauce to room temperature before using.)

For crust: Oil 9-inch springform pan. Mix 2 cups crumbs and butter in medium bowl.Press firmly into bottom of prepared pan. Freeze until firm.

For filling: Soften chocolate ice cream in refrigerator until spreadable but not melted.

Spread in pan and smooth top. Freeze until firm.

Spoon 1/2 cup sauce over ice cream and sprinkle with remaining 1 cup cookie crumbs.

Freeze until firm.

Soften coffee ice cream in refrigerator until spreadable but not melted. Spread in pan.

Smooth surface and freeze until firm. Spread 1/2 cup sauce over coffee ice cream.Sprinkle with Almond Roca and freeze until firm. (Can be prepared 3 days ahead. Cover

tightly.)

Soften cake slightly in refrigerator if necessary. Rewarm remaining sauce over low heat

until lukewarm, stirring frequently. Remove pan sides. Cut cake into wedges. Serve,passing warm mocha sauce separately.


10/19

CINNAMON COFFEE CAKE KOTNIUK

1 1/2 cups all-purpose flour

1 1/2 teaspoons double-acting baking powder1 cup sour cream

1 teaspoon baking soda

1 stick (1/2 cup) unsalted butter, softened

1 1/3 cups granulated sugar

2 large eggs

1 teaspoon vanilla

1/3 cup firmly packed light brown sugar

1 teaspoon cinnamon

In a bowl whisk together the flour, the baking powder, and a pinch of salt

and in another bowl stir together the sour cream and the baking soda. In a

large bowl cream together the butter and 1 cup of the granulated sugar until

the mixture is light and fluffy, add the eggs, 1 at a time, beating well after

each addition, and beat in the vanilla. Stir in the flour mixture alternately

with the sour cream mixture and stir the batter until it is combined well.

Pour the batter into a buttered 10-inch round cake pan. In a small bowl stir

together the remaining 1/3 cup granulated sugar, the brown sugar, and the

cinnamon and swirl the sugar mixture into the batter. Bake the cake in the

middle of a preheated 350F. oven for 45 to 50 minutes, or until a tester

comes out clean, transfer it to a rack, and let it cool.


11/19

CHOCOLATE FUDGE CAKE

This is the best chocolate cake ever. It's delicious to the last crumb.

Ingredients2 1/2 cups (287 g) all-purpose flour

1 1/4 cups (285 g) granulated sugar

3/4 cup (170 g) dark brown sugar, packed

1 cup (110 g) Dutch processed cocoa powder

2 1/4 tsp baking soda

1 1/2 tsp salt

2 1/4 cups (18 fl oz or 540 ml) buttermilk

1 cup (230 g) unsalted butter, room temperature

2 large eggs

1 1/2 tsp pure vanilla extract

6 oz (168 g) melted semisweet fine quality chocolate

1. Heat oven to 350F (175C). Butter and parchment line two 8x2-inch

(20x5-cm) baking pans.

2. Measure all ingredients (except the chocolate) into a large mixer bowl.

3. Blend for 30 seconds on LOW speed, scraping bowl constantly.

4. Blend in the melted chocolate and beat 3 minutes on HIGH speed,

scraping the bowl.

5. Spoon into the pans and level them well with an offset spatula.

6. Bake layers for 45 to 50 minutes or until a toothpick inserted comes out

clean.

Storage: Double wrap the cake in plastic wrap. It will keep in the

refrigerator for up to 2 weeks or in the freezer for up to 2 months.

Yield: two 8-inch (20-cm) cakes

Used with permission of Sterling Publishing Co., Inc., NY, NY. From The Well-Decorated Cake,by Toba Garrett 2003 by Toba Garrett


12/19

White Chocolate Raspberry Cake

1/4 lb White chocolate

6 tb Unsalted butter

6 Eggs2 tb Sugar

1/4 c All-purpose flour

2 pt Raspberries

Preheat oven to 325 degrees F. Melt the chocolate in the

top of a double boiler. Cut the butter into tablespoon

pieces, place in the bowl of a mixer and mix until smooth.

Slowly add the melted chocolate until incorporated. Add the

eggs, one at a time, as each one is absorbed.

Add the sugar, then the flour. Lightly grease a 9-by-11-

inch baking pan. Pour in the batter and smooth the top.

Place in the oven and bake for 25 to 30 minutes. When the

cake is cooked, remove from the oven and let cool before

removing from the baking pan. To serve, cut the cake into

individual portions and top with fresh raspberries.

Accompany with whipped cream or raspberry sauce, if desired.


13/19

English Butter Chocolate Toffee

2 Butter

1 c Sugar1 tb Corn syrup

1 ts Vanilla extract

6 oz Semisweet chocolate chips; m

3/4 c Almonds, roasted; diced

In a large heavy 4 1/2-qt saucepan, combine butter, sugar,

corn syrup, and 3 Tbs water. Heat over medium heat,

stirring often, until butter melts. Cover and heat to

boiling over medium-high heat. Boil 1 min. Remove cover;

place a candy thermometer in pan. Cook over medium-high

heat until syrup reaches 200 F, stirring often after

mixture reaches 250 F to prevent scorching. If mixture

begins to darken at sides of pan, reduce heat to medium.

Stir in vanilla. Pour toffee immediately into a well-

buttered 9-inch square metal pan (do not use glass, or

candy will be too difficult to remove). Let cool completely

at room temperature.

Turn toffee out of pan onto a sheet of wax paper or foil.

Spread half of melted chocolate over toffee and sprinkle

half of almonds on top, pressing lightly into chocolate.Let stand until chocolate is almost set.

Turn over and spread uncoated side with remaining chocolate

and sprinkle with remaining nuts. Let stand overnight until

chocolate is set and completely dry. Break into pieces.

Store in an airtight container at room temperature

.

Title: Kahlua Cream FrostingCategories: Cakes

Yield: 10 servings

2 tb Kahlua

1 ts Instant coffee powder

1 ts Water

2 c Whipping cream

2 tb Powdered sugar


14/19

1 ts Vanilla extract

Recipe by: Southern Living

Preparation Time: 0:05

Combine Kahlua, instant coffee powder, and water, stirring

until smooth. Beat whipping cream, sugar, and vanilla until

foamy; add coffee mixture, beating until firm peaks form.

Yield: 4 cups.

Title: Kahlua Custard Filling

Categories: Desserts, Fillings

Yield: 1 Servings

1 1/2 c Milk

1/3 c Sugar

2 Beaten eggs

1/2 ts Vanilla

1/4 c Kahlua

In heavy saucepan, heat milk until almost boiling. Stir in sugar.

Remove sweetened milk from heat & gradually add eggs, stirringconstantly. Return to heat. Cook over low heat stirring steadily

until custard thickens. Remove custard from heat & stir in vanilla &

Kahlua. Cover & cool.

Compliments of:

Kathleen's Recipe Swap Page [email protected]

http://www.ilos.net/~answers/recipe

Title: Marshmallow Icing

Categories: Toppings

Yield: 6 servings

1 1/2 c Sugar

1/8 ts Cream of tartar

8 Diced marshmallows

OR 1 1/2 Tbsp marshmallow

-cream

3/4 c Boiling water

1 Egg white, stiffly beaten

1 ts Vanilla

Few grains salt

Combine sugar, water, cream of tartar, and salt. Boil to soft ball

stage (236 F). Add marshmallows to egg white. Add sirup slowly,

beating constantly, until thick and creamy. Add flavoring.

ROCKY ROAD FROSTING

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Cakes

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 c BUTTER

1/4 c COCOA


15/19

1/3 c BUTTERMILK

4 c POWDERED SUGAR

1/2 c MINIATURE MARSHMALLOWS

COMBINE BUTTER, COCOA AND BUTTERMILK IN A SMALL PAN

AND BRING TO A BOIL. POUR OVER POWDERED SUGAR AND

MARSHMALLOWS. BEAT UNTIL SMOOTH. SREAD ON CAKE.

Title: Rocky Road Frosting

Categories: Cheesecakes, Chocolate

Yield: 1 servings

3 c Confectioner's sugar; sifted

1/4 c Hot water

1 ts Vanilla

1 Egg

3 oz Unsweetened baking chocolate

=melted

6 tb Butter or margarine;

-softened

1/4 c Chopped walnuts


Combine sugar, water, and vanilla in small mixing bowl.

Add egg and chocolate; mix well. Add butter, a Tbs at a

time, beating thoroughly with electric mixer after each

addition. If mixture is thin and soft after last addition

of butter, place bowl in pan of ic water. Continue to beat

until reaches spreading consistency. Stir in nuts.

Will cover 2 8- or 9-inch layers or tops of 3 dozen

cupcakes or 1 bundt cake.

Title: White Chocolate Cream Filling

Categories: Cakes, Beef, Chocolate

Yield: 1 servings

1 1/2 ts Unflavored Gelatin

3 tb Cold Water

6 oz White Choc.-flav. baking bar

1 1/4 c Whipping Cream

1 ts Vanilla Extract

Servings: 1

* White Chocolate-flavored baking bar should be grated.

Sprinkle gelatin over water in a small saucepan; let stand 1 minute.

Cook over low heat, stirring until gelatin dissolves. Add grated

baking bar and stir constantly until chocolate melts; cool slightly.

Combine whipping cream and gelatin mixture in a mixing bowl; beat at

medium speed of an electric mixer until thickened. Stir in vanilla.

Makes 3 cups.

Title: Mocha Buttercream Frosting

Categories: Cakes

Yield: 10 servings


16/19

1 1/2 c Butter or margarine;

-softened

4 c Sifted powdered sugar

2 tb Instant coffee powder

2 tb Milk

1 ts Vanilla or almond extract

Recipe by: Southern Living


Cream butter at medium speed of an electric mixer;

gradually add sugar, beating until light and fluffy.

Dissolve instant coffee powder in milk; add to butter and

sugar mixture; beat until spreading consistency. Stir in

vanilla. Yield: 3 cups.

Title: DECADENT ICE CREAM CAKE *

Categories: Ice cream

Yield: 6 servings

----------------------PATTI - VDRJ67A----------------------

2 1/4 c Macaroons; crumbled3 c Chocolate ice cream;

- slightly softened

5 Heath bars; coarsely chopped

4 tb Chocolate syrup

3 tb Kahlua

3 c Vanilla ice cream; slightly

- softened

Layer the bottom of an 8" round springform pan with

1-1/4 cup of the macaroons. Spread chocolate ice cream

evenly over the crumbs. Sprinkle 4 of the crushed

Heath bars over the ice cream. Dribble 3 tbls of the

chocolate syrup and 2 tbls of the Kahlua over

chocolate ice cream. Cover with remaining macaroons.

Top evenly with vanilla ice cream. Sprinkle remaining

crushed Heath bars over ice cream, then the chocolate

syrup and Kahlua. Cover and freeze for at least 8

hours or overnught. When ready to serve, run the blade

of a kitchen knife around the edges of the pan, remove

the sides and place the ice cream cake on a serving

paltter. Slice and serve.

TIP: Place Heath bars in freezer till frozen. They

are then easily broken with a mallet.

VARIATIONS: Other cookies, such as chocolate wafers

or vanilla cookies can be used instead of macaroons.

Different variations of chocolate ice crem, such as

chocolate-almond or others can be used.Butterscotch Brownies #1

Recipe By : The Pastor's Wives Cookbook


Categories : Brownies Chocolate


-------- ------------ --------------------------------

2/3 cup butter or margarine


17/19

2 cups light brown sugar

3 eggs

2 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon vanilla

1 6-oz.pkg. chocolate chips

1/2 cup nuts chopped

Preheat oven to 350*F.

Melt butter over low heat. Add sugar, eggs and flour, nuys and

chocolate

chips and vanilla. Grease an 8x8-inch pan. Pour batter into prepared

dish

Bake at 350*F. for 30 minutes. Cool in pan and cut into squares.

CAPPUCCINO BROWNIES WITH WHITE CHOCOLATE SAUC

Recipe By :


Categories : Desserts


-------- ------------ --------------------------------

-----SAUCE-----

2/3 c Whipping cream

1/4 c Brewed Caf Godiva Special

-Roast (room temperature)

5 oz Imported white chocolate,

-chopped

1/8 ts Ground nutmeg

-----BROWNIES-----

1 1/2 Sticks unsalted butter

4 1/2 oz Unsweetened chocolate,

-chopped

2 tb Brewed Caf Godiva Special

-Roast (room temperature)

1/2 ts Ground cinnamon

1 1/2 c Sugar

3 lg Eggs

3/4 c All-purpose flour

3 oz Bittersweet (not

-unsweetened) or semisweet

-chocolate, coarsely chopped

1/2 c Chopped toasted hazelnuts

-(skins removed)

Bitterweet chocolate curls

Confectioners sugar

Make the sauce:

1.Bring cream and Caf Godiva Special Roast to simmer

in heavy small saucepan. Add chocolate; stir over low

heat until smooth and mixture begins to thicken. Add

nutmeg. (Can be made one day ahead. Cover and chill.

Before serving stir over low heat just until melted.)

Make the brownies:


18/19

1.Position a rack in the lower third of the oven and

preheat to 350 degrees F. Line a 9-inch square baking

pan with 2-inch-high sides with foil, overlapping the

sides. Butter and flour the foil. 2.Stir the first

four ingredients in a heavy medium saucepan over low

heat until smooth. Cool slightly. Whisk in 1 1/2 cups

sugar and the eggs. Stir in flour, then chopped

bittersweet chocolate and nuts. Transfer to prepared

pan. 3.Bake until a tester inserted into the center

comes out with moist crumbs attached, about 30

minutes. Cool on rack. (Can be made 8 hours ahead.)

Assemble the servings:

1.Using the foil sides as an aid, lift the brownie

from the pan. Fold down the foil sides. Using a 3 3/4

inch round cookie cutter, cut out 4 rounds, preserving

the scraps for another use. 2.Place one brownie on

each plate. Cover with chocolate curls. Spoon the warm

sauce around the brownies. Sift sugar over eachserving.

Contributed by Bon Appetit.

CHEWY PEANUT BUTTER BROWNIES

Recipe By :


Categories : Cookies Desserts

Pnut butter


-------- ------------ --------------------------------

-FHMN87A Phill Bower

4 oz Semisweet chocolate

1/2 c Creamy beanut butter

1 c Margarine

4 Eggs

2 1/2 c Sugar

1/2 ts Salt

2 ts Vanilla

2 c Flour -- sifted

1 c Walnuts -- chopped

Melt chocolate, peanut butter and butter. In a large

bowl beat eggs, sugar, salt and vanilla. Add melted

chocolate mixture. Add flour gradually. Mix well. Add

the nuts. Pour into a greased 13x9x2-inch greased pan.Bake at 350 F. for 45 minutes to 50 minutes. Let cool,

cut into squares.

From ; the Ultimate Peanut Butter Cookbook by Arthur

Boze

Title: CHEWY PEANUT BUTTER BROWNIES

Categories: Cookies, Desserts, Peanut butter

Yield: 24 servings


19/19

2 1/2 c Sugar

4 oz Semisweet chocolate 1/2 ts Salt

1/2 c Creamy peanut butter 2 ts Vanilla

1 c Margarine or butter 2 c Flour; sifted

4 Eggs 1 c Walnuts; chopped

Melt chocolate, peanut butter and butter. In a large bowl beat eggs,

sugar, salt and vanilla. Add melted chocolate mixture. Add flour

gradually. Mix well. Add the nuts. Pour into a greased 13x9x2-inch

greased

pan. Bake at 350 F. for 45 minutes to 50 minutes. Let cool, cut into

squares.

From ; the Ultimate Peanut Butter Cookbook by Arthur BozeCreamy FrostingSubmitted by: Carol

"A creamy white icing that looks like whipped cream." Original recipe yield: 3 1/2 cups.

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I N G R E D I E N T S :

1 cup milk

2 tablespoons all-purpose flour

1 cup butter, softened

1 cup white superfine


D I R E C T I O N S :1. Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly.

2. Cream butter, sugar and vanilla in bowl until light and fluffy. Add thickened milk. Beat until mixture resembles whipped cream.Makes enough to fill and frost 2 layer cake, about 3 1/2 cups.
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