Ingredients

• 2 envelopes unflavored gelatin
• 1/2 cup cold water
• 2/3 cup boiling water
• 3-1/2 Tbs. sugar
• 1-1/3 cups semisweet miniature chocolate chips

Directions

Sprinkle gelatin over cold water in a blender. Let sit 5 minutes. Pour in boiling water and sugar. Cover and blend on low about 2 minutes, or until gelatin is completely dissolved. Continue blending, gradually adding small amounts of chocolate chips until chips are melted and mixture is smooth. Pour into a square baking pan. Refrigerate until firm. Cut into 1 inch squares or shapes with cookie cutters.

• 2 ounces cream cheese, softened
• 3-1/2 Tbs. creamy peanut butter
• 1/8 tsp. ground cinnamon
• 2 Tbs. plus 2 tsp. chocolate syrup
• 1 Tbs. plus 1 tsp. milk

Directions

Combine first 3 ingredients in a bowl. Beat with electric mixer on medium until smooth. Gradually beat in next 2 ingredients until well blended. Serve with fruit, cookies, or pretzels

1/4 lb butter

1/4 lb castor sugar

3 eggs

1/2 lb plain flour

1 level teaspoon cream of tartar

pinch salt

1/4 teaspoon bicarbonate of soda

1/2 cup milk

1 dessertspoon cocoa dissolved in a little boiling water

Filling

1 tablespoon butter

1 dessertspoon cocoa

4 tablespoons icing sugar

vanilla essence

1 teaspoon milk

Icing

1/2 lb sugar

1 dessertspoon cocoa

1 1/2 tablespoon boiling water

vanilla essence

Method

Cream butter and sugar, add well beaten eggs, then sifted flour, cream of tartar, bicarbonate of soda, and salt. Mix milk with dissolved cocoa and add to cake. Bake in greased sandwich tins in a moderate oven for 20 minutes. Mix filling with listed ingredients and fill cake when cool. Make icing with listed ingredients, cover cake and allow to set.

Mashed potatoes too runny? Add a little dried potato powder as required.

3 oz. melted chocolate

2 cups brown sugar

1 cup milk

1 egg yolk

1 teaspoon vanilla

1/4 cup butter

2 eggs

2 cups self-raising flour

1/4 teaspoon salt

1 small teaspoon baking soda

1 tablespoon boiling water

2 eggs.

Marshmallow Filling and Frosting:

2 cups sugar

1/2 cup water

1/8 teaspoon cream of tartar

whites of 2 eggs

1/2 teaspoon vanilla

1 cup quartered marshmallows

Method

In a saucepan blend melted chocolate, half brown sugar, and half milk and stir till sugar is melted. When hot, add egg yolk beaten with 1 tablespoon cold milk, cook a moment longer, allow to cool and add vanilla. Cream butter with remaining half of brown sugar, add yolks of 2 eggs, sift flour with salt and add it and milk alternately, add soda dissolved in boiling water, then cooled chocolate mixture. Lastly fold in stiffly beaten whites of 2 eggs, bake in sandwich tins in a moderate oven for 20 minutes. For icing, boil sugar, water, and cream of tartar till the mixture threads when dropped into cold water, add mixture slowly to stiffly beaten egg whites and flavour with vanilla; beat till thick and fold in marshmallows; fill sponge with some of mixture and spread remainder all over cake.

 Cream Cheese – Put about a pint of cream into a very clean wet cloth. Tie it up and let it hang in a cool place for 2 days. then take it from the first cloth and put into a mould lined with a fresh cloth. (A fig box with the top and bottom knocked out, answers for this.) Put a weight on it and keep it pressed for 2 or 3 days, turning it twice daily.

• 4 oz Unsweetened chocolate
• 2 tb Butter or margarine
• ¼ c Light corn syrup
• ¼ c Sugar
• 1 Dash salt(optional)
• ¼ c Kahlua
• ¼ c Cream

Directions

In top of double boiler combine all ingredients and cook, stirring constantly.

• 1 pound white chocolate (can substitute white candy coating)
• 3 cups Chex Corn cereal
• 2 cups pretzel sticks
• 12 ounces M&M’s (use red, green and white holiday variety for holidays)
• 3 cups Chex Rice cereal
• 3 cups Cheerios
• 2 cups dry roasted peanuts

Directions

Slowly melt white chocolate in double boiler over simmering water. Combine remaining ingredients in large bowl. Slowly pour chocolate over mixture and stir to evenly coat. Spread minute on was paper and cool.

Break into small pieces. Store in airtight container and refrigerate to keep fresh.

NOTE: If you don’t want all the left over cereal and pretzels when you get done, just whip up a batch of Chex Mix.

• 4 heaping teaspoons of cocoa mix
• 1 scant teaspoon of instant coffee mix
• cinnamon

Directions

Makes one serving.

• 4 ounces good quality bittersweet chocolate
• 1/2 cup (1 stick) unsalted butter
• 2 eggs
• 2 egg yolks
• 1/4 cup all-purpose flour
• 1/4 cup plus 1 tablespoon granulated sugar
• 1/4 teaspoon salt

Directions

Recipe by Preheat oven to 375 degrees F.

In a double boiler over medium heat, melt the chocolate and butter together, whisking to blend. When fully melted, remove from stove and allow to cool.

In a large mixing bowl, whisk the eggs and the yolks together. Add in the flour and sugar and mix until just well blended; as little air as possible to be incorporated. When chocolate mixture has cooled, add it to the egg mixture with a whisk, again being careful not to overmix or incorporate excess air.

Butter and flour 4 individual 1/2 cup ramekins or 4 ounce aluminum soufflé cups, tapping afterwards to remove excess flour. Pour the chocolate batter into the ramekins.

Place ramekins in the middle rack of the oven and bake for 9 to 11 minutes. At 9 minutes, test for doneness: cakes are perfectly cooked when surface appears set, cakes jiggle when shaken, and a wooden pick inserted in the middle comes out coated with thick liquid. Cook 1 to 2 minutes longer if necessary.

Remove ramekins from the oven and let stand 1 minute. To unmold, run a knife along the inner wall of each ramekin, cover with a small plate, quickly invert, and tap the bottom of the ramekin several times with a heavy knife blade if the cake does not fall out by itself. Serve with a spoon.

• 1 ¾ c Flour; unbleached, sifted
• 1 ts Vanilla extract
• 1 ½ ts Baking soda
• Confectioners’ sugar; sifted
• ½ ts Salt
• 1 ½ c Sugar
• 3 Eggs; large
• 1 c Vegetable oil
• 1 ½ c Beets; pureed
• 2 oz Unsweetened chocolate;

Directions

Melt and cool the 2 1-oz squares of baking chocolate.

Sift together the flour, baking soda and salt; set aside. Combine sugar, eggs, and oil in a mixing bowl. Beat with an electric mixer set at medium speed for 2 minutes. Beat in the beets, cooled chocolate, and vanilla. Gradually add dry ingredients, beating well after each addition. Pour into greased 13 x 9 x 2-inch baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in pan on rack. Cover and let stand overnight to improve flavor. Sprinkle with confectioners’ sugar.

• 1 c Buttermilk
• 1 ts Baking powder
• 1/3 c Safflower oil
• ¼ ts Salt
• 2 Egg whites
• ½ c Finely chopped hazelnuts
• 1 ts Vanilla extract
• 1 c Light brown sugar
• 1 c Whole wheat pastry flour
• ½ c Cocoa powder
• 1 ts Baking soda

Directions

Preheat oven to 350F. Combine first 5 ingredients in mixing bowl and beat together with electric mixer. Combine remaining ingredients except the hazelnuts in another bowl. Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth. Lightly oil 9 in. cake pan. Sprinkle the bottom with flour. Pour in half of the batter, then sprinkle it evenly with half of the hazelnuts. Pour in the remaining batter and top with the remaining hazelnuts. Bake for 25 to 30 min., or until tests clean. Cook, and cut into wedges.