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Feb 23, 2010

CHOCO-OAT-PECAN COOKIES

CHOCO-OAT-PECAN COOKIES








INGREDIENTS:

1 cup butter or margarine

1 cup (packed) dark brown sugar

1/2 cup plus 2 tablespoons sugar

2 large eggs

1 teaspoon vanilla extract

2 cups plus 2 tablespoons all purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

2 1/2 cups quick-cooking oats

14 ounces semi-sweet chocolate chips

1 cup chopped pecans



DIRECTIONS:



Preheat oven to 350 degrees. Lightly grease 2 heavy large

baking sheets. Beat margarine and both sugars in large bowl

until fluffy and well blended. Beat in eggs 1 at a time, the

vanilla. Sift flour, baking soda and salt over margarine

mixture and stir to blend. Mix in oats, the chocolate chips

and pecans. Working in batches, drop dough by rounded

tablespoonfuls onto prepared sheets. Bake cookies until golden

brown, about 14 minutes. Transfer cookies to racks and cool

completely.



Strawberry and Banana Popsicles

Strawberry and Banana Popsicles






1 basket strawberries, hulled

1 ripe banana

1/2 c. orange juice

1/2 c. milk

2 tbsp. sugar

10 (3 oz.) paper cups

10 popsicle sticks







Put strawberries, banana, orange juice and milk all in a blender and blend until mixture is smooth. Add sugar or honey. Pour mixture into paper cups, leaving 1/4 inch from top to allow for expansion while it is freezing. Freeze for 1 hour, then put popsicle stick in center. Continue freezing until totally frozen. Tear away paper cups when you are ready to eat.



Creamy Pumpkin Pie

Creamy Pumpkin Pie






4 cups fresh pumpkin, cooked and mashed

1 (14 ounce) can sweetened condensed milk

2 eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 (9 inch) deep dish pie crust





Preheat oven to 425 degrees F (220 degrees C.)

In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.

Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.



Chocolate and Peanut Butter Ribbon Dessert

Chocolate & Peanut Butter Ribbon Dessert




2/3 cup Oreo Baking Crumbs


2 Tbsp. non-hydrogenated margarine, melted

1 pkg. (250 g) Philadelphia Cream Cheese, softened

1/2 cup Kraft Peanut Butter

1/2 cup sugar

2 tsp. vanilla

3 cups thawed Cool Whip Whipped Topping

2 squares Baker's Semi-Sweet Chocolate, melted



Combine crumbs and margarine (setting aside 1 Tbsp. of

crumbs for topping); press onto bottom of foil-lined

9x5-inch loaf pan.

Mix cream cheese, peanut butter, sugar and vanilla

with electric mixer on medium speed until well

blended. Gently stir in the whipped topping. Spoon 1/2

cup of the cream cheese mixture into small bowl.

Stir in melted chocolate until well blended; set

aside.



Spoon half of the remaining cream cheese mixture over

crust. Top evenly with chocolate mixture; cover with

remaining cream cheese mixture.

Freeze 4 hours or overnight until firm. Invert onto

plate. Remove foil, then re-invert onto serving

platter so that crumb layer is on bottom. Sprinkle

with reserved 1 Tbsp. crumbs.

JELL-O Rocky Road Ice Cream Shop Pie

JELL-O Rocky Road Ice Cream Shop Pie




Serves: 8



1-1/4 cups Oreo Baking Crumbs

1/4 cup butter, melted

1-1/2 cups cold milk

1 pkg. (4-serving size) Jell-O Chocolate Instant

Pudding

2 cups thawed Cool Whip Whipped Topping

1/2 cup each: Baker's Miniature Semi-Sweet Chocolate

Chips, JET- PUFFED Mini Marshmallows and chopped nuts



Mix baking crumbs and butter in 9-inch pie plate until

well blended; press firmly onto bottom and up side of

pie plate.

Pour milk into large bowl. Add dry pudding mix; beat

with wire whisk 2 min. or until well blended. Let

stand 3 to 5 min. or until slightly thickened. Gently

stir in whipped topping, chocolate chips, marshmallows

and nuts. Spoon into crust.

Freeze pie 6 hours or overnight until firm. Remove

from freezer; let stand at room temperature about 10

min. to soften before serving.

Store leftover pie in freezer.



French Silk Pie

French Silk Pie






French Silk Pie



1/2 cup butter or margerine (1 stick)

3/4 cup sugar

1 square baking chocolate, melted

1 teaspoon vanilla

2 eggs

1 baked pastry shell

1 cup heavy cream, whipped

1/2 cup chopped pecans



Cream butter until fluffy, add sugar and melted

chocolate, and vanilla.



Continue beating until light and creamy. Add eggs one

at a time, beating 3 minutes after each addition (this

is a very important step, as it will keep the

ingredients light and fluffy.) Pour into a cooled pie

shell.



Chill at least 3 hours.



Whip the cream until it stays in the bowl when bowl is

tipped. Cut the pie into serving pieces and place on

plates, Put a swirl of whipped cream on each piece and

sprinkle with chopped nuts.



Chocolate Creme Tart with Deep Chocolate Crust

Chocolate Creme Tart with Deep Chocolate Crust




Crust:

Butter spray

2 cups chocolate wafer crumbs (Oreo is one brand)

4 Tbl butter, melted



Preheat oven to 350 degrees. Spray a 9-inch spring

form pan with butter spray. Pour crumbs in pan along

with melted butter. Combine the mixture with a fork

until well blended. Press the mixture with your

fingers along the sides of the pan up the edge about

an inch and along the bottom to make a crust. Bake for

6 minutes. Set aside to cool.



While it's baking, prepare the filling.



Filling:

12 oz. mascarpone cheese

8 oz. bittersweet chocolate cut into bits and melted.

(Use good

chocolate. Ghirardelli is one brand.)

2 tsp pure vanilla

2 Tbl strong brewed coffee



Mix all of these ingredients with a spoon or your

mixer on low speed.

You need to do this while the chocolate is HOT. Be

sure to keep mixing until the mixture is completely

brown and no white streaks of mascarpone remain. Now

pour the filling in the cooled crust and put the tart

in your refrigerator. It needs to be in the

refrigerator at least an hour to firm up. After an

hour you'll need to cover it with plastic wrap so it

doesn't get a film on top of the tart. You can do this

up to a day ahead. If you want to decorate your tart,

you can cut a decoration out of paper (stencil) or use

a commercially made stencil and place it on the tart

before serving and sprinkle on powdered sugar. Then

carefully remove the stencil. This will make a pretty

design. For the 4th of July I put a large star stencil

on top.



Here's the most important hint for good flavor. Take

the tart out of the refrigerator about an hour ahead

of serving. This tart tastes so much richer when it's

just slightly cool and not COLD.



Chocolate Caramel Cream Pie

Chocolate Caramel Cream Pie




8 tablespoons unsalted butter

2 cups finely crushed chocolate wafer cookies (about 5

ounces)

2 tablespoons Cognac

5 ounces bittersweet chocolate, finely chopped

4 large egg yolks

2/3 cup plus 2 tablespoons dark brown sugar

1 tablespoon cornstarch

1/8 teaspoon salt

2 cups plus 2 tablespoons heavy cream

1 cup plus 2 tablespoons whole milk

1 1/2 teaspoons pure vanilla extract

1 tablespoon cocoa powder



Make the crust: Preheat oven to 350� F. Melt 4

tablespoons of butter. Stir the crushed cookie crumbs,

melted butter, and Cognac in a medium- size bowl.

Press the crumb mixture into the bottom and all around

the sides of a pie pan. Bake for 10 minutes, remove

from oven, and cool completely on a wire rack.



Make the pudding: Place the chocolate in a large bowl

and set aside.

Whisk the egg yolks, 2/3 cup brown sugar, cornstarch,

and salt in a medium bowl and set aside. Heat 1/2 cup

plus 2 tablespoons cream, milk, and remaining butter

in a medium saucepan over medium-high heat until the

mixture just begins to boil. Remove from heat and,

whisking continuously, gradually add the hot milk to

the egg mixture. Return the milk-and-egg mixture to

the saucepan and, whisking continuously, cook over

medium heat until mixture comes to a boil. Cook for 1

more minute, whisking continuously, and stir in 1

teaspoon vanilla extract. Remove from heat and strain

the pudding into the bowl with the chocolate. Let sit

for 2 minutes and fold the chocolate into the pudding

with a spatula. Cool to room temperature.



Finish the pie: Pour Caramel Sauce into the bottom of

the piecrust and refrigerate for 10 minutes. Spread

the pudding over the caramel and chill for 2 hours.

Beat the remaining cream, brown sugar, vanilla, and

the cocoa powder in a large bowl until stiff peaks

form. Top the pudding with the cream and refrigerate

overnight.



Caramel Sauce:



3/4 cups sugar

1/4 cup heavy cream

1 tablespoon unsalted butter



Combine sugar and 1/4 cup water in a small saucepan

over medium heat, stirring occasionally until the

sugar dissolves. Increase the temperature to medium

high and cook until the caramel reaches an amber

color. Remove pan from heat and stir in cream. Add the

butter and stir until smooth.



If using for the Chocolate Caramel Cream Pie, cool

until caramel is slightly thickened but still a bit

warm before using. For other uses, store refrigerated

in an airtight container for up to 3 weeks.

Reheat until just warm in a hot water bath or microwave.

Gushing _Mocha Java-Lava Cakes

Mocha Java-Lava Cakes




1/4 cup heavy cream

1 teaspoon instant espresso powder

3 tablespoons butter

3 ounces semisweet chocolate, coarsely chopped

1/2 teaspoon vanilla extract

3 tablespoons all-purpose flour

2 eggs (room temperature)

1/4 cup granulated sugar



Confectioners' sugar

Vanilla ice cream



Preheat oven to 400 degrees F.

Butter and flour four 6-ounce custard cups.

Mix cream and espresso powder in small saucepan. Bring

to simmering over medium-low heat, stirring to

dissolve powder. Add butter and chocolate. Stir until

melted and smooth. Remove from heat.

Stir in vanilla extract and flour.



Beat eggs and sugar in bowl on high until light and

fluffy, 2 minutes. Stir in chocolate mixture. Pour

into cups. Place in 9-inch square pan. Bake for about

12 minutes or just until cakes are set and

instant-read thermometer inserted in cakes registers

160 degrees F. With oven mitts, remove pan from oven.

Remove cups from pan. Let stand 1 minute.



Run small spatula around side of each cup. Invert

cakes onto individual dessert plates. Remove cups.

(Unmold immediately or cakes will stick.) Leave cups

over cakes to keep warm, if desired.

Dust with confectioners' sugar and serve with vanilla

ice cream, if desired.

Raspberry Cheesecake Shake

Raspberry Cheesecake Shake




Prep: 10 minutes



Ingredients



1 12-ounce package frozen unsweetened red raspberries, thawed

1 3-ounce package cream cheese, softened

1/4 teaspoon almond extract

1 quart vanilla ice cream, softened

2 12-ounces cans or bottles cream soda

Fresh raspberries (optional)



Directions



1. In a blender combine the raspberries, cream cheese, almond extract, half the ice cream,

and 1/2 cup of the cream soda. Cover and blend until smooth.

2. Divide blended mixture among six tall 16-ounce chilled glasses. Add a scoop of the remaining ice cream to each shake.

Top each shake with remaining cream soda. Top shake with fresh raspberries. Serve immediately.