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Ingredients: 200 Gram(s) Digestive biscuits 75 Gram(s) Butter 100 Gram(s) Dark raisins 85 Milliliter(s) Dark rum 675 Gram(s) Cream cheese 225 Gram(s) Granulated sugar 1/4 Teaspoon(s) Salt 170 Gram(s) Sour cream 2 Teaspoon(s) Vanilla extract 110 Gram(s) White chocolate, melted 3 Eggs 175 Gram(s) Fine chocolate 50 Gram(s) Caster sugar 2 Tablespoon(s) Golden syrup 200 Milliliter(s) Milk Directions: Pre-heat oven to 180øC/350øF/gas mark 4. Blend the biscuits and melted butter in a processor, until paste like. Spread out the mixture flat in a greased baking tin, leave in the fridge for 15 minutes. Combine the raisins and rum in a small pan and heat. Remove from the heat and let the raisins marinade as they cool. To make the filling, place the cheese, sugar and salt in the large bowl of an electronic mixer. On a medium speed beat, until smooth. Scrape the sides of the bowl with a spatula and then turn the speed up to high, and continue beat until nice and creamy. Stop the machine and add some sour cream and vanilla and continue to beat until all the ingredients are well combined. Pour in the melted chocolate and beat together well. Remove the bowl and fold in the rum and raisin mixture. Pour into the prepared spring form pan, tapping once or twice on a firm surface - to level the mixture. Set the pan in the centre of a slightly larger baking pan. Pour enough hot water into the larger pan to reach halfway up the sides of the spring form pan, but not above the foil. Carefully place both pans in the oven and bake until the top is lightly golden and slightly firm in the centre - about an hour and 10 minutes. (The cake will become firm as it cools down) Remove the pans from the oven and carefully lift out the springform pans and place on a rack and let it cool completely. Refrigerate, uncovered, overnight. To serve, dip a knife into warm water and run the knife around the inside of the spring form pan and remove the outer ring. To cut into slices, dip the knife into warm water as necessary. For Shiny chocolate sauce: Break the chocolate into squares and melt it with the butter in a bowl over a pan of hot water. Stir in the sugar and syrup until dissolved, then pour in the milk and continue to cook stirring often until the sauce thickens. Per serving: 5702 Calories (kcal), 437g Total Fat, (69% calories from fat); 92g Protein, 339g Carbohydrate, 1707mg Cholesterol, 4040mg Sodium Food Exchanges: 0 Grain(Starch), 10 Lean Meat, 0 Vegetable, 0 Fruit, 82 Fat, 19 1/2 Other Carbohydrates
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To make the salsa verde: Mix together all the ingredients and season to taste with salt and pepper. Chill for 2 hours before serving. Trim the fish fillets and remove any bones. Lightly oil a large sheet of tin fo Chocolate cake (basic) Preheat oven to 350, with racks in the upper and lower thirds. Cut two 8 " rounds of parchment paper to line the bottoms of two 8 " (2" deep) round cake pans. Butter and line pans. Butter linings. Dust pans with cocoa, tapping out exces Chocolate hazelnut brandy torte with biscotti In top of double boiler melt chocolate and butter together. In large bowl,with electric mixer, beat eggs and sugar at high speed until lemon colored. Add the chocolate/butter mixture and beat at medium speed until the butter is completely mixed in. A Cheesecake germania BASE: Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325, 10 minutes. BODY: Combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time Sugar-free chocolate ice cream SOURCE; From Your Ice Cream Maker by Coleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Start by making the drained yogurt - see separate recipe. Soften gelatin in 1/2 cup milk. Heat in a small Frozen chocolate souffles POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping. SPOON 2 Tbsp. of the chopped cookies into each of eight 8- to 9-oz. paper drinking cups. Cover evenly with half of the pudding mixture. Repeat lay Easy chocolate pudding milk shake Pour milk into blender container. Add remaining ingredients; cover. Blend at high speed 15 seconds or until smooth. (Mixture will thicken as it stands. Thin with additional milk, if desired.) Makes about 5 cups or 5 servings. Nutritio Chocolate apple bread Topping: In cup, combine sugar, cinnamon and walnuts; set aside. Bread: 1. Preheat oven to 350'F. Grease two 9x5x3" loaf pans. In small bowl, combine flour, salt, baking powder, baking soda, cinnamon and nutmeg; set aside. 2. In large bowl, beat Chocolate liqueur shells With a spoon, smear melted chocolate evenly over inside of 12 paper cups. Turn cups upside down on a plate. Refrigerate until set. Gently peel off the paper. Mousse: Slowly melt white chocolate. Remove from heat; quickly beat in egg yolks. Set Holiday orange coconut raisin cookies Cream butter and sugar. Beat in yolk, orange peel and salt. Mix in flour just to blend thoroughly. Mix in raisins and coconut to distribute evenly. On lightly floured surface, roll into a 12" long. Wrap securely and refrigerate at least 1 hou 3-step cheesecake recipe Beat cream cheese, sugar and vanilla at medium speed until well blended. Blend in 2 eggs. Stir in chocolate chips then pour batter into graham racker pie crust. (you may sprinkle 1/4 c mini semi-sweet chocolate chips on top if you desire) Bake at 350F f Ff pie crust [ contains egg white ] mix them. press into a pie plate that has been coated with Pam. bake in a preheated 350 degree oven for 10 minutes. fill with your favorite filling. Posted by "R. S. Koss" <rskoss@bronze.coil.com> to the Fatfree Digest [Volume 1 Walnut raisin cinnamon rolls Use dough cycle. Add starred ingredients (raisins and nuts) at 'raisin beep' or after first knead if you don't have a raisin signal. Remove dough when done and punch down on a lightly floured counter. Break into 12 small balls White chocolate and raspberry cheesecake For crust: Preheat oven to 350F. Place large piece of foil on heavy large baking sheet. Set 8x2-inch bottomless heart-shaped cake pan atop foil. (If unavailable, use 8-inch springform pan, omit foil.) Wrap foil around outside and 1 inch up sides of pan. Sole in white wine sauce place fillet of sole in baking dish. saute the onion in butter until glossy. add the remaining item and mix until smooth. pour souce over sole and bake at 375 for 25 minutes. 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 chip cookies (thin and crisp) increase the amount of butter to 1 1/4 cups (or 2 1/2 sticks) and the quantity of sugar to 1 1/4 cups, and decrease the amount of light brown sugar to 3/4 cups. Add 1/4 cup of water to the recipe with the other wet ingredients. Bake until cookies are gold Chocolate banana peanut butter shake In a blender, combine milk, instant breakfast mix, peanut butter, bananas and ice. Blend until smooth, about 30 seconds. Serve immediately. Apple and raisin sauce for ham Combine all the ingredients in a saucepan and simmer until bubbly. Makes 2 1/4 cups of sauce. Crustless cheesecake Soften cream cheese and beat with sugar very well. Add eggs, 1 at a time. Add a 1/2 teaspoon of vanilla, 1/4 teaspoon lemon juice and mix well. Put the mixture into a greased glass pie plate. Bake at 325 degrees for 50 minutes until brown. Remove from ove 3-step cheesecake Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well-blended. Pour into crust. Bake at 350'F. for 40 minutes, or until center is almost set. Cool. Refrigerate 3 hours or overnight, Makes 8 servings. NOTE: Y Cappuccino cream muffins with chocolate ripple Grease muffin cups or line with paper baking cups. Chocolate Ripple: Mix flour, sugar and cinnamon in a small bowl. Cut in butter until mixture resembles fine crumbs. Stir in chopped chocolate. Set aside. Batter: Dissolve coffee in hot water, co Brownies ( german sweet chocolate cream cheese ) To prepare Brownie layer: Melt chocolate and margarine over very low heat or melt in microwave on HIGH for 2 minutes or until margarine is melted then stir until chocolate is completely melted. Stir sugar into chocolate, add eggs and vanilla Chocolate mint sauce from lisa Melt the chocolate in the top of double boiler. Mix in the Schnapps and whipping cream. Heat through. Delicious served on your favorite ice cream. Makes 1 1/2 cups. The Inn at Weston Post Office Box 56 Weston, Vermont 05161 (802) 824- Brown-sugar hot chocolate Stir chocolate and water in a medium saucepan over low heat until chocolate has melted (mixture will thicken)., Gradually whisk in milk, then sugar and salt until evenly blended. To serve: Reheat in a saucepan over medium-low heat or in microwave, stirrin White chocolate devils Preheat oven to 350 deg.place baking rack in center of oven,line 12 muffin cups with cupcake papers. Into medium bowl,sift together the flour,cocoa powder,baking soda and salt.Gently wisk the dry ingredients together until blended;set aside. In a heavy-du Ultimate chocolate chip cookies Heat oven to 375A°F. Combine butter flavor Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blanded. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Chocolate royal cheesecake 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 chocolat Fudge ( chocolate marshmallow ) Combine first three ingredients in saucepan and cook to 234 deg.F or until it forms a soft ball in cold water. Stir often. Remove from heat and fold in remaining ingredients. If desired add chopped nuts. Pour into greased 8 X 13 inch pan. Refrigerate unti Chocolate brunch waffles COMBINE flour, sugar, baking powder and salt in large bowl. Microwave morsels and butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to Baci (chocolate kisses) In a large bowl, using an electric mixer set on medium speed, beat together the 1 cup butter, sugar and salt until light and fluffy. Beat in the rum. Stir in the flour until smooth and well blended. Cover and chill until firm, about 1 hour. Preheat oven Spicy pumpkin cake with chocolate chunks PREHEAT oven to 350°F. Prepare cake mix as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half of the cream cheese, the pumpkin, cinnamon and ginger. Beat on medium speed until well blended. Stir in chopped chocolate. Po White beans with tomatoes and chilies Heat olive oil in heavy medium saucepan over medium heat. Add jalapeno chilies, sage and chopped garlic and saute until garlic is tender but not brown, about 5 minutes. Add cannellini beans and tomatoes and simmer until mixture thickens and flavors blend, 1935 chocolate bread Dissolve yeast in warm milk; let stand 5 minutes. Sift together 1-1/2 cups flour, sugar, cocoa, and salt; set aside. Combine dissolved yeast, egg, shortening, pecans, and vanilla; mix well. Gradually add flour mixture to make a soft dough. Turn 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 covered cherries Drain cherries for several hours. Combine softened butter and corn syrup. Stir in powdered sugar. Chill if too soft. Shape 1/2 teaspoon mixture around each cherry. Place on baking sheet with wax paper and chill until firm. Dip cherries into c 3 step mini cheesecake baskets Mix together the cream cheese, sugar and vanilla; add eggs. Place 12 vanilla wafers on bottom of 12 paper lined muffin cups. Pour cream cheese mixture into muffin cups. Bake at 350 degrees for 20 mins or until centers are almost set. Cool. Refr Caramel-chocolate pecan pie Sprinkle pecans evenly in unbaked pastry shell; sprinkle with chocolate pieces and drizzle with caramel topping. Set aside. In a medium mixing bowl combine cream cheese, sour cream, sugar and vanilla; beat with an electric mixer on medium speed un Chocolate mint sticks 1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs. Add melted butter and sugar. Beat well. Add melted choc olate and peppermint. Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and bake 25-30 minutes until toothpi Sourdough raisin bread SOURCE: The Bread Machine Cookbook by Melissa Clark, copyright May 1993, ISBN #0-425-13733-3. Formatted by Ursula R. Taylor. This is an especially nice version of sourdough because the sweet raisins play off wonderfully against the s