A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Duck
Easter
Egg
Fruit
Grain
Lamb
Other
Pasta
Pork/Ham
Poultry
Rabbit
Rice
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
|
|
|
|
Directions: * Garnishes to include whipped cream and chocolate shavings (optional).
~--------------------------------------------------------------------------
In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix
well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2
inches up the sides. Set aside.
Melt over hot (not boiling) water milk chocolate chips; stir until smooth.
Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set
aside for 1 minute. Cook over low heat, stirring constantly until gelatin
dissolves. Set aside. In large bowl, combine cream cheese, sour cream,
and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and
almond extract. Fold in whipped cream. Pour into prepared pan. Chill
until firm (about 3 hours). Run knife around edge of cake to separate
from pan; remove rim. Garnish with whipped cream and chocolate shavings,
if desired.
Makes 1 9-inch Cheesecake
|
|
|
|
|
|
|
|
Check some related videos
Similar recipes:
|
|
|
Chocolate espresso pot de creme Special equipment: 8 (4- to 5-oz) ramekins or pot de crme cups
Garnish: bittersweet chocolate curls (see cooks' note, below)
Put oven rack in middle position and preheat oven to 300F.
Put chocolate in a heatproof bowl. Bring cream, milk, espresso pow
Easy oreo cheesecake PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Place 30 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling
Chocolate-cherry bundt cake Make the cake mix according to package directions, except omit the oil and add the cherry filling and almond extract. Bake in a bundt pan according to the package directions.
Fudgy Chocolate Frosting: Melt chocolate chips in a double-boiler. Remove from
Cappuccino chocolate heart cakes 1. Heat oven to 375 degrees. Butter a 9-inch square cake pan, line the
bottom with parchment paper and butter the paper. Sift together flour,
cocoa, baking soda, salt and baking powder; set aside.
2. Beat butter and granulated sugar in large bowl
Baked chocolate tart Preheat oven to 150 C.
Place butter, chocolate, cocoa powder and salt in a bowl over apan of simmering water and allow to melt slowly, stirring occasionally until well mixed.
In a separate bowl, beat the eggs and sugar together until light and well creame
Chocolate-toffee puffs Preheat oven to 350F .
Beat egg whites in a large bowl with a mixer at high speed until soft peaks
form. Gradually add granulated sugar, beating until stiff peaks form.
Combine powdered sugar, cocoa, and toffee in a small bowl, and mix well.
fold half of
Ultimate chocolate chip cookies & variations Preparation Time: 20 Minutes Bake Time: 8 to 13 Minutes
* Note: If nuts are omitted, use 1 1/2 cups semi-sweet chocolate
chips.
1. Heat oven to 375 F.
2. Cream Butter Flavor Crisco, brown sugar, milk and vanilla in large
bowl. Blend until cr
White chocolate strawberry tart The whole berries garnishing this tart lend it an elegant and dramatic air.
1. To make the white chocolate filling, combine the white chocolate pieces with the butter in a heat proof bowl. Place over a pan of hot, but not simmering, water and stir to melt
Chocolate crinkles Melt in microwave:
? cup oil
3 squares chocolate
2 cups sugar
4 eggs
2 t. vanilla
Mix:
2 cups flour
2 t. baking powder
? t. salt
Chill and drop into powdered sugar.
Roll into balls
Make for 10-12 minutes at 350 degrees-don’t over bake.
Chocolate drizzled berry parfaits Completely dissolve gelatin in boiling water. Pour into blender container. Combine orange juice and ice cubes to make 1 1/4 cups. Add to gelatin; stir until ice is partially melted; cover. Blend on high speed 10 seconds. Add whipped topping; cover. Bl
60-second chocolate mousse Place chocolate; egg, and flavoring in blender and chop. Heat cream until
small bubbles appear at edge. Do not boil. With machine running, pour in
hot cream. Blend until chocolate is melted and mixture is smooth. Pour into
dessert dishes and cover
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
Chocolate-caramel sticky buns Mix 2 cups of the flour, cocoa, granulated sugar, salt, and yeast in large bowl. Add warm milk, 1/3 cup margarine, and egg. Beat on low speed I minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining fl
Chocolate-chip cake 1. Prepare topping: In small bowl, mix brown sugar, walnuts, and 1/2 cup
semisweet-chocolate mini pieces; set aside. Preheat oven to 350'F. Grease
and flour 13x9" baking pan.
2. Into large bowl, measure flour and remaining ingredients exce
Chocolate dump cake In a 9 X 12 pay ( spray with Pam), cover the bottom with cherry pie filling.
Dump a box of white or yellow cake mix in dry form on top of the fruit. Melt
1 stick margarine and drizzle over dry cake mix. Bake 1 hour @ 350 degrees.
Serve hot or cold, with
Double chocolate fondue Combine all ingredients in a medium sized, 2 quart oven-proof bowl or
serving dish. Heat at FULL POWER, uncovered in microwave oven 4-5
minutes or until melted. Stir occasionally. Let stand 5 minutes. Then
serve surrounded by bowls of food with toot
Chocolate seven layer bars 1. Heat oven to 350°F . Combine pretzels and melted butter in small bowl; press evenly into bottom of 13x9-in baking pan.
2. Place sweetened condensed milk and unsweetened chocolate in small microwave-safe bowl. Microwave on high 1 to 1 1/2 minutes or u
Chocolate truffles Suggested coatings: powdered sugar, finely chopped PLANTERS Walnuts, BAKER'S ANGEL FLAKE Coconut, unsweetened cocoa
48 REYNOLDS® 2-1/2-inch Pastel Baking Cups
PLACE butter, cream and corn syrup in medium saucepan. Bring to boil on medium heat. Remove
Double chocolate bars Combine cookie crumbs an butter; pat onto the bottom of an ungreased 13
inch x 9 inch x 2 inch baking pan. Combine milk and 1 cup of chips in a
microwave-safe bowl. Cover and microwave on high for 1 minute or until
chips are melted; stir until sm
Bittersweet chocolate sauce Bring cream and corn syrup to simmer in large saucepan. Remove from heat.
Add chocolate; stir until melted and smooth. Let stand until slightly
cooled and thickened, about 20 minutes.
(Can be made 3 days ahead. Cover and chill. Stir over low heat until ju
Chocolate trio In a small bowl, combine 1 package pudding mix, 1 cup milk and 4 ounces cream cheese.
In another small bowl, combine 1 package pudding mix and 2 cups of milk.
In a third bowl, gently fold in cocoa powder into cool whip.
Divide the cream cheese mixture int
Chocolate-bourbon bites In a large mixer bowl beat margarine or butter and sugar with electric mixer on medium speed till fluffy. Add bourbon; beat well. Gradually add flour and cocoa powder, beating till well mixed. Stir in chocolate pieces. Chill 2 hours or till firm enough to
Chocolate-date log 1. Grind dates through finest blade of meat grinder, or chop very fine in blender or food processor.
2. Combine dates, 2/3 c nuts, the candied cherries
and ginger. Turn out on breadboard sprinkled with
sugar. Knead with hands to blend thoroughly.
Chocolate-pumpkin layer cake with brown-sugar frosting Timing Tip: Can be stored at room temperature up to 5 days.
1. Heat oven to 350 degrees F. Lightly grease two 9-inch round cake pans.
Line bottoms with waxed paper. 2.CAKE: Mix flour, cocoa powder spice,
baking powder and baking soda. 3. Beat butter
Chocolate syrup Boil simple syrup (sugar and water); whisk in cocoa powder until combined.
Add vanilla. Boil. Reduce heat and reduce until thickened (will be a
little watery).
Pour into a squeeze bottle. Cool without top. Place lid on bottle and
refregerate.
To rehea
Diabetic chocolate chip cookies #1 This is a special recipe made without gluten.
Sift dry ingredients. Beat sugars and margarine. Add egg and beat
again. Add vanilla and stir. Add dry ingredients. Add chips and
nuts. Drop by spoonful onto greased cookie sheet. Bake at 375 F for
10 t
Creme semisweet chocolate frosting Melt chocolate chips and butter in top of double boiler over boiling water,
gradually add evaporated milk and stir until smooth. Allow to cook to room
temperature. Add marshmallow creame and beat until smooth. Yield: frosts
sides and tops of
White chocolate macadamia nut cookies Cover 2 cookie sheets with wax paper or foil and set aside. Sift flour, soda, salt and set aside. Beat butter until creamy at low speed with mixer. Gradually add sugars and beat until light and fluffy. Add eggs, one at a time, beating, well beaten each ad
Chocolate raspberry cakes Preheat oven to 325F. Butter six 3/4-cup souffl dishes or custard cups.
Arrange dishes on baking sheet. Mix chocolate, butter, and preserves in
saucepan. Stir over low heat until chocolate melts. Remove from heat; cool
to lukewarm, stirring often, about 1
Chocolate-almond biscottie Preheat oven to 350 degrees. With cooking spray, grease 2 baking sheets. In food processor chop 1/2 cup nuts until fine (like flour); set aside. In food processor, coarsely chop remaining nuts; place in bowl with flour, chocolate, baking powder and cinnam
Double chocolate oat cookies Heat oven to 375F. Melt 1 cup chocolate chips in small saucepan; set aside.
Beat margarine and sugar until fluffy; add melted chocolate, egg and
vanilla. Add combined flour, oats, baking powder, salt and baking soda; mix
well. Stir in remaining choc
Oatmeal chocolate chip cookies Mix well:
• 1 ? c. margarine ( 2 ? sticks)
• ? cup brown sugar
• ? cups sugar
• 1 egg
• 1 t. vanilla
Add:
• 1 ? cups flour
• 1 t. soda
• ? t salt
Stir in:
• 3 cups quick oatmeal and 1 cup semi-sweet chocolate chip cookies
Bake for 8-10 minutes at 350 degr
Chocolate souffles Butter and flour 10 -3/4cup ramekins. Melt chocolate and butter in medium
bowl over pan of simmering water, stirring occasionally. Remove bowl from
over water and cool chocolate mixture to lukewarm.
Using electric mixer at high speed beat sugar, eggs, y
Died-and-went-to-heaven light chocolate cake In large mixing bowl, whisk together flour, sugar, cocoa powder, baking
powder, baking soda, and salt. Add buttermilk, brown sugar, eggs, oil and
vanilla. Beat with electric mixer on medium speed 2 minutes. Whisk in hot
coffee. (Batter will b
Amaretto peach cheesecake * Peach halves should be drained, and then pureed.
~--------------------------------------------------------------------------
Combine margarine and sugar until light and fluffy. Blend in egg. Add
flour; mix well. Spread dough onto bottom of 9-inch
Chocolate-vanilla ripple frosting To make chocolate portion, blend sugar and egg in top of double boiler.
Heat, stirring constantly, until mixture is amber colored. Remove from
heat; add butter and chocolate. Stir occasionally until butter melts.
Chill until of spreading consistency.
Molten chocolate cake For sauce: Stir both chocolates in top of double boiler over barely
simmering water until melted. Add 1/3 cup hot water, corn syrup and
extract; whisk until smooth. Remove from over water. Cool slightly. (Can be
made 2 days ahead. Cover; chill. Before ser
Black forest cheesecake delight * Chocolate Chips should be melted.
~--------------------------------------------------------------------------
Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes.
Combine cream cheese and sugar
Appetizer pate' cheesecake Combine croutons and margarine, press onto bottom of 9" springform pan.
Bake at 350F degrees, 10 minutes.
Soften gelatin in water, stir over low heat until dissolved. Combine cream
cheese and braunschweiger, mixing at medium speed on electric
Chocolate oatmeal drop cookies Cream butter and sugar together, add egg and melted chocolate. Beat
well and add flour, oatmeal, salt and baking powder well mixed,
alternately with milk. Add vanilla, and if desired, 1/2 c nuts. Drop
on buttered baking sheet, 2" apart, bake in moder
Chocolate ricotta muffins Preheat oven to 350 degrees. Spray ? cup muffin tins with cooking spray. In a large bowl, mix flour, sugar, chips, cocoa, baking powder and salt.
In a medium bowl mix cheese with eggs, one at a time, beating well after each addition. Whisk in milk and van
Foolproof dark chocolate fudge In heavy saucepan, over low heat, melt chips with Eagle Brand, and
salt.
Remove from heat; stir in nuts and vanilla. Spread evenly into a wax
paper lined 8 or 9" square pan. Chill 2 hours or until firm. Turn
fudge onto cutting board
Dole's pina colada cheesecake Prepare Coconut Crust (see below). Mix gelatin & 1/2 cup sugar in
saucepan. Add pineapple juice. Stand 1 minute. Heat over low until
gelatin dissolves (5 minutes). Remove from heat. Add yolks, one at a
time, beat well after each. Cool slightly.
White chocolate butter Mix all ingredients well. Serve with scones, etc.
Christmas chocolate sticks Put some sprinkles on plate. Poke pretzel-size holes in bottom of all egg carton
cups. Heat chocolate and butter in skillet. Spread chocolate on 1/2 -3/4 of
the pretzels. Roll in sprinkles. Poke pretzels into egg cartons. Chill to
set in the refri
White chocolate cake Preheat oven to 180C/350F/gas 4.
Grease and line a 23cm spring form cake tin. Place the butter and sugar in a bowl and beat until light and creamy. Gradually add the eggs and beat well. Stir in the buttermilk and 75ml of the dessert wine.
Sift the flours
Chocolate peanut butter log In a small bowl, combine all ingredients and mix well. Place mixture on wax
paper and shape into a log. Roll up wax paper and chill in the refrigerator
at least 30 minutes.
Double chocolate drops 1. Heat oven to 350 F.
2. Cream Butter Flavor Crisco, granulated sugar, brown sugar, milk and
vanilla in large bowl at medium speed of electric mixer until well
blended. Add eggs, ONE AT A TIME. Beat well after each addition.
3. Combine flour, coc
Double chocolate dream cookies In small bowl, combine flour, cocoa, baking soda, salt; set aside. In large
bowl, beat butter, brown sugar and white sugar until creamy. Add eggs, one
at a time, beating well after each addition. Blend in vanilla. Gradually
beat in flour mixture. St
"foot in the fire" chocolate cake This is the recipe I have and my directions don't specify what goes where
either.
Preheat oven to 375 degrees. Sift flour and sugar, set aside. In a
saucepan, bring the margarine, cocoa and water to a boil; remove from heat.
In a large bowl
|
Loading...
|
::
