2/3 cup shortening
1 2/3 cups white sugar
1 3/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 cup sourdough starter
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup cold water
1 teaspoon vanilla extract
Sift together flour, cocoa, soda, baking powder, and salt.
Cream shortening, sugar, and eggs. Blend in sourdough starter. Add sifted ingredients slowly to creamed mixture, beating until smooth. Stir in water and vanilla, and mix well. Pour batter into greased and floured 9 x 13 inch pan.
Bake at 350 degrees F (175 degrees C) for 35 minutes, or until done.
1 sheet frozen puff pastry, thawed but still cold (follow package directions)
8 ounces semisweet chocolate, cut in small dice
1 cup heavy cream
2 large egg yolks (if using raw eggs is a concern for you, substitute the yolks of 2 pasteurized eggs)
1 cup heavy cream, whipped to soft peaks
1 cup raspberries
Adjust oven rack to lower-middle position and heat oven to 425 degrees. Unfold pastry on a lightly floured work surface and roll it into a 12-inch square. Fit into a 9-by-1-inch round tart pan, making sure the pastry is not stretched. Trim excess pastry from pan by pressing around the perimeter with the tip of your thumb. Prick pastry all over with a fork.
Spray the bottom side of a 9-inch Pyrex-type pie plate with vegetable cooking spray, then place it in the tart pan to keep the pastry from puffing excessively. Bake until crisp and golden brown, 20 to 22 minutes. Remove pie plate and let tart shell cool to room temperature.
Meanwhile, microwave cream and chocolate in a 1-quart Pyrex-type measuring cup on high power until cream is hot enough to melt chocolate, about 3 minutes. (Or heat cream and chocolate together in a double boiler.) Whisk until smooth. In a small bowl, whisk egg yolks. Slowly whisk a cup or so of the chocolate mixture into the yolks (this keeps them from curdling). Whisk this chocolate-egg mixture back into the remaining chocolate and stir until completely blended.
Pour chocolate filling into tart shell. Cool until filling has set. (Can be covered loosely and refrigerated overnight. Bring to room temperature before serving.) Serve with whipped cream and optional raspberries.
1 recipe pastry for a 9 inch single crust pie
2 cups semisweet chocolate chips
1/8 teaspoon salt
2/3 cup packed brown sugar
1 1/2 cups chopped pecans
12 pecan halves
Preheat oven to 375 degrees F (190 degrees C).
Over hot, not boiling, water melt 1 cup chocolate chips. Remove from heat, and let cool.
In a small bowl, beat the eggs and salt; beat with an electric mixer at high speed until very thick and lemon colored, about 5 minutes. Gradually beat in the brown sugar and melted chocolate. Stir in chopped pecans and remaining 1 cup chocolate morsels. Pour filling into the unbaked pie crust. Decorate top with pecan halves.
Bake for 25 to 30 minutes.
6 tablespoons butter
1 cup all-purpose flour
1 cup quick-cooking oats
1/3 cup packed brown sugar
3 tablespoons corn syrup
1 cup semisweet chocolate chips
1/3 cup English toffee bits or almond brickle chips
1/3 cup chopped pecans
In a large microwave-safe bowl, melt butter; stir in the flour, oats, brown sugar and corn syrup. Press into a greased 9-in. square baking pan.
Bake at 450 degrees F for 8-12 minutes or until golden-brown. Place on a wire rack. Sprinkle with chocolate chips. Let stand for 5 minutes; spread chocolate over crust. Sprinkle with toffee bits and pecans. Refrigerate until chocolate is set.
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) package semisweet chocolate chips
1/2 cup chopped almonds
1/2 cup chopped candied cherries
1 teaspoon almond extract
1/4 cup pecan halves
1/4 cup candied cherries, halved
Line an 8 x 8 inch square pan with aluminum foil.
In a microwave-safe bowl combine sweetened condensed milk and chocolate chips; microwave on high for 1 1/2 minutes, or until chocolate is melted. Stir until smooth. Stir in chopped almonds, chopped cherries and almond extract. Pour into prepared pan and spread evenly. Place pecan halves and cherry halves on top.
Cover and refrigerate for 2 hours, or until firm. Cut into 1 inch squares. Store, covered, in refrigerator.
1 (18.25 ounce) package devil’s food cake mix with pudding
2 1/4 cups frozen whipped topping, thawed
1/3 cup confectioners’ sugar for decoration
Preheat oven to 350 degrees F (175 degrees C).
Combine cake mix, whipped topping and egg; mix well. Mixture will be sticky.
Drop 1 inch sized balls of dough into confectioners’ sugar; roll slightly to form uniform size balls. Place on lightly greased baking sheet 2 inches apart. Bake 10-12 minutes. Remove to racks to cool. Store in tightly covered container.
6 (8 inch) flour tortillas
1/2 cup semisweet chocolate chips
23 individually wrapped caramels, unwrapped
2 tablespoons water
Preheat oven to 375 degrees F (190 degrees C). Lightly coat baking sheets with cooking spray.
Stack tortillas and cut into 8 wedges, to make 48 wedges total. Arrange wedges in a single layer on prepared sheets and lightly spray with cooking spray.
Bake in preheated oven until crisp and golden, about 10 minutes. Slide onto wire rack to cool.
In a small saucepan over low heat, melt chocolate. In another small saucepan over low heat, melt caramels with water.
Place a sheet of waxed paper under rack with tortillas. Working with about 12 at a time, drizzle chocolate and caramel over tortillas using a fork. Let stand on waxed paper to set. You may need to remelt between batches. When set, store in an airtight container between layers of waxed paper.
12 ounces semisweet chocolate chips
1 1/2 cups heavy whipping cream
1/4 cup sifted confectioners’ sugar
1 tablespoon vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust
In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.
In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust.
Refrigerate at least 8 hours before serving.
1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups semisweet chocolate chips
1 1/4 cups peanut butter chips
In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chips. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
2 cups chopped pecans
1/3 cup white sugar
1/4 cup unsalted butter, melted
1/2 cup miniature semisweet chocolate chips
1 1/3 cups semisweet chocolate chips
1/2 cup unsalted butter, at room temperature
4 egg yolks
1/4 cup white sugar
1/2 teaspoon vanilla extract
1/4 cup heavy cream
1/3 cup semisweet chocolate chips
1 tablespoon brandy
Preheat the oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the pecans, 1/3 cup sugar, 1/4 cup butter and miniature chocolate chips. Press into the bottom and up the sides of a 9 inch pie plate. Bake for 8 to 10 minutes in the preheated oven. Cool completely.
In a metal bowl set over a pan of simmering water, combine 1 1/3 cups chocolate chips and 1/2 cup butter. Stir occasionally until melted and smooth. Remove from the heat and stir in the vanilla.
In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and pale using an electric mixer, at least 3 minutes. Stir into the melted chocolate and set it back over the pan of simmering water. Whisk constantly until thick, 3 to 4 minutes. Pour into the cooled crust and smooth the top.
Heat the heavy cream in a small saucepan. When warm, stir in the remaining chocolate chips until melted. Remove from the heat and stir in the brandy. Pour over the truffle filling. Refrigerate for several hours to set before serving.