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Ingredients: 163/2500 Pound(s) flour, white 4 egg 1/4 Cup(s) hazelnut liquor 8 Ounce(s) semi-sweet baking chocolate 1/6 Ounce(s) vanilla extract 326/625 Pound(s) sugar 163/2500 Pound(s) butter 32 Ounce(s) cream cheese 20 Ounce(s) oreo cookies Directions: 1. Mix cookie crumbs (about 18 OREOS, finely crushed) with the melted butter; press onto bottom of 9-inch springform pan. Bake at 325 F for 10 minutes. 2. Beat cream cheese, sugar, flour and vanilla with electric mixer until well blended. Add chocolate, liqueur and eggs; mix just until blended. Pour over crust. 3. Bake at 300 F for 60 to 65 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with sifted powdered sugar and mixed berries, if desired. Note: The bake times/temp change depending on the springform pan color. Silver -- 325F, shorter time (55-60 mins) Black -- 300F, longer (60-65 mins) Comments: fruit topping optional
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Remove from heat, add marshmallows, butter and vanilla. Beat until thick enough to spread. Mrs. Harold T. Cook Rum raisin cheesecake Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, granulated sugar and 2 T flour, mixing at medium speed on electric mixer until well blended. Add eggs, o White chocolate bread pudding Cut French bread into 3/4-inch slices and set aside. Preheat the oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. Place the chocolate in a medium bowl. In a large heavy saucepan, bring the cream and sugar to a simmer. Pour the hot c White chocolate and lime blondies FOR BLONDIES: Preheat oven to 350F.. Line 9-inch square baking pan with foil, allowing foil to extend over sides. Butter foil. Combine butter and 4 ounces white chocolate in small saucepan. Whisk over low heat until melted. Remove from heat. Combine flour Chocolate sauce (all) Insert metal blade. 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Milk 6 T. butter 1 ? cups sugar Take off of burner Add: 1 t. vanilla ? cups chocolate chips Abstract chocolate sculpture Spread white chocolate on a sheet of acetate in a layer about 1/16-inch thick. Drag a cake comb through the chocolate to create alternating lines. Return the excess chocolate to the bowl. When the chocolate stripes are firm but not hard, use an of Chocolate almond biscotti Microwave 1 cup chocolate chips in small, microwave-safe bowl on high power 1 minute. Stir. Microwave an additional 10-20 second intervals, stirring until smooth. Cool to room temperature. Combine flour, cocoa, baking powder, baking soda and salt in mediu Very smooth cheesecake Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer unt Alabama chocolate-pecan jumbo christmas fudge pie Combine chocolate wafer crumbs and 1/3 cup melted butter, firmly press on bottom and sides of a 9-inch tart pan or pie plate. Bake at 350F for 6 to 8 minutes. Cream 1/2 cup softened butter, gradually add brown sugar with the electric mixer at m Chocolate frosting #1 Milt chocolate and butter in saucepan. Stir in confectioners' sugar. Add milk and stir until smooth and shiny. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98