Author: admin

INGREDIENTS

1/4 lb sweet chocolate
2 oz bitter chocolate
3 eggs, separated
2 Tbsp water
1 cup heavy cream
1/4 cup sugar
whipped cream for garnish

DIRECTIONS

Cut chocolate into 1/2″ pieces and place in small saucepan. Set over pot containing very hot water. Melt over low heat. Meanwhile put the egg yolks in a heavy saucepan and add water. Over very low heat beat vigorously with a whisk. Beat until yolks thicken. Remove yolks from heat and add to melted chocolate, stirring to blend. Let cool. Whip cream until stiff, adding sugar (2 Tbsp) toward the end of whipping. Fold cream into chocolate. Beat egg whites until soft peaks. Beat in remaining sugar 1 Tbsp at a time until stiff. Fold whites into chocolate mixture quickly and thoroughly using a rubber spatula. Spoon mousse into individual cups or glasses and chill. Just before serving, garnish with whipped cream. Makes 6 servings.

INGREDIENTS

10 squares semi-sweet chocolate broken up or 1 2/3 cups semi-sweet chocolate bits
1 tsp instant coffee powder
1 1/4 cups butter or margarine
1 1/4 cups sugar
10 eggs, separated

DIRECTIONS

Melt chocolate with coffee in top of double broiler. Stir until smooth. Cool. In a very large bowl cream butter and sugar. Add cooled chocolate and blend well. Add egg yolks one at a time beating well after each addition. Beat for a total of 15 minutes. In another large bowl, with clean beaters, beat egg whites until stiff but not dry. Fold into chocolate mixture. Measure and refrigerate 1/4 of the mixture. Pour remainder into greased (bottom only) springform pan. Bake in 350 degree preheated oven for 50 minutes. Cool completely in pan on rack. Cake will sink in the middle. Spread reserved chocolate mixture over the top. Cover, chill overnight. Serve in thin slices. Serves 12.

INGREDIENTS

6 Tbsp butter
1 oz un-sweetened chocolate
3/4 cup honey
2 eggs
1 tsp vanilla
1/4 cup un-sweetened cocoa
1 cup flour
1/2 tsp salt
1 1/2 tsp baking powder
1/2 cup chopped nuts

DIRECTIONS

Preheat oven to 350 degrees. Butter an 8″ square pan or a loaf pan. Melt butter and chocolate together. Let cool to room temperature. Beat honey at high speed 5 minutes. Add eggs one at a time beating well. Stir in vanilla. Sift together dry ingredients. Stir in until just combined and pour into prepared pan. Bake 30 minutes for square pan and 35 minutes for loaf.

INGREDIENTS

1 cup chopped dates
1 1/2 cups boiling water
1 1/2 tsp baking soda
3/4 cup shortening
1 cup sugar
2 eggs
1 1/3 cups flour
3/4 tsp baking soda
1/2 tsp salt
1 small pkg chocolate chips
1/4 cup sugar
1 cup chopped nuts

DIRECTIONS

Combine first three ingredients and let stand until cool (about 1 hour). Cream shortening and sugar on high speed. Add eggs and continue beating on high until well mixed. Add cold date mixture and blend well. Sift flour, soda and salt together and add to the batter. Mix only until well blended. Pour into a greased 9 x 13 pan. Sprinkle chips evenly, then sugar. Lastly, add the nuts. Bake at 350 degrees for 45 minutes.

INGREDIENTS

1/4 lb butter
2 cups sugar
3 eggs
1 pint sour cream
2 1/4 cups flour
2 tsp baking soda
3 heaping Tbsp cocoa
1 tsp vanilla

Frosting:
1 cup water
1 cup sugar
1 tsp vanilla
1/2 stick butter
2 heaping Tbsp cornstarch
4 heaping Tbsp cocoa

DIRECTIONS

Cream the butter and sugar. Add eggs one at a time, beating well. Sift dry ingredients and add alternately with sour cream. Ad vanilla last. Beat well and pour into a greased and floured 9 x 13 pan. Bake 350 degrees 45 minutes. Cool and frost.
Frosting:
Combine in a sauce pan over low heat and stir until thick enough to spread.

INGREDIENTS

Makes 24
4 large pkgs cream cheese, room temperature
4 eggs
1 cup sugar
3 tsp vanilla
24 vanilla wafers
Blueberry or Cherry Pie filling

DIRECTIONS

Combine cheese, eggs, sugar and vanilla. Beat at medium speed until very smooth. Put small paper cups in small size muffin tins. Put one vanilla wafer in each. Fill cups 3/4 full with cheese. Bake 350 degrees for 15 minutes. Cool and top with pie filling. Refrigerate 3 hours. Must be kept refrigerated.

INGREDIENTS

spring form pan
3 large pkgs cream cheese
3 eggs
1 1/8 cups sugar
1 1/2 tsp vanilla
1 1/2 tsp almond extract
juice of 1 lemon

DIRECTIONS

Blend and beat at medium speed all the ingredients for 10 minutes. Scrape the sides of bowl often. Pour into graham cracker crust in spring form pan. Bake 45 – 60 minutes at 350 degrees until very light tan color. Let cool 1 hour at room temperature. In a small bowl whip 1 pint of sour cream, 2 Tbsp sugar and 1 tsp vanilla for 5 minutes. Spread on cooled cake and bake 7 minutes at 450 degrees. Chill overnight. Top with canned fruit pie filling. Serves 12.