Ingredients
1 (9 inch) pie shell
2 (1 ounce) squares unsweetened chocolate
3 tablespoons butter
3/4 cup white sugar
1 cup light corn syrup
3 eggs
1 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup frozen whipped topping, thawed
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a double boiler melt chocolate and butter or margarine.
Ingredients
2 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
Dash salt
1/2 cup sugar
FILLING:
1 (8 ounce) package cream cheese, softened
1 cup confectioners’ sugar
1/4 cup baking cocoa
1 cup whipped topping
1 (10 ounce) package frozen sweetened sliced strawberries, thawed
Directions
Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Beat on medium speed until foamy. Add cream of tartar, vanilla and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
Line a baking sheet with parchment paper. Spoon meringue into six mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 300 degrees F for 35 minutes. Turn off oven and do not open door; let meringues dry for 1 hour. Cool on a wire rack.
Ingredients
4 (1 ounce) squares unsweetened chocolate
1 3/4 cups sifted cake flour
1 1/2 cups white sugar
2 tablespoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon vanilla extract
1 1/4 cups evaporated milk
2 eggs
1/2 cup shortening
1 (1 ounce) square unsweetened chocolate
2/3 cup shortening
1/2 cup white sugar
1/4 cup evaporated milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon water
Directions
Preheat oven to 350 degrees F (175 degrees C). Line two 9 inch pans with parchment paper. Cut 9 inch circles, so bottoms will be smooth. Springform pans are preferred.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 cup unsalted butter
1/2 cup peanut butter
1 cup white sugar
2 eggs
1 cup semisweet chocolate chips
1 cup peanut butter chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a bowl whisk together flour, cocoa powder, baking soda, and baking powder.
Ingredients
1 cup butter or margarine, softened
1 cup vegetable oil
1 cup sugar
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 tablespoon milk
1 teaspoon vinegar
2 cups semisweet chocolate chips
1 cup crushed potato chips
Directions
In a large mixing bowl, cream butter, oil and sugars. Beat in egg and vanilla. Combine flour, oats, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Combine milk and vinegar; add to creamed mixture. Stir in chocolate chips and potato chips. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 12-15 minutes or until golden brown. Remove to wire racks to cool.
Ingredients
1 cup chocolate cookie crumbs
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
8 (1 ounce) squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1/4 cup coffee flavored liqueur
2 teaspoons vanilla extract
1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
2 tablespoons coffee-flavored liqueur
1 (1 ounce) square semisweet chocolate
Ingredients
1 1/4 cups reduced fat chocolate wafer crumbs
2 tablespoons sugar
2 tablespoons butter or stick margarine, melted
1 egg white
Directions
In a food processor, combine wafer crumbs, sugar and butter; pulse until blended. Add egg white; pulse until moistened. Press mixture onto the bottom and up the sides of a 9-in. pie plate. Bake at 375 degrees F for 8-10 minutes or until lightly browned. Cool completely before filling.
Ingredients
1 cup all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/3 cup butter
1/4 cup water
3 tablespoons unsweetened cocoa powder
1/4 cup buttermilk
1 egg, beaten
1/2 teaspoon vanilla extract
1/4 cup finely chopped walnuts
Directions
Sterilize 2 (1 pint) straight sided wide mouth canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until needed. Preheat oven to 325 degrees F (165 degrees C)
In a small bowl, mix flour, sugar, baking soda and cinnamon. Set aside.
Ingredients
4 (1 ounce) squares milk chocolate, chopped
3/4 cup finely chopped blanched almonds
1 cup white sugar
1 3/4 cups unbleached all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1/3 cup unsweetened cocoa powder
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 egg
1/2 cup apricot preserves
Directions
In a medium bowl, combine the almonds and the milk chocolate. Add half of the sugar, and mix well. Set aside.
In a large bowl, beat the butter until soft. Stir in the vanilla and remaining sugar until well blended.
Ingredients
1/2 cup butter
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces white chocolate, chopped
1 (6.5 ounce) jar macadamia nuts, chopped
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
