admin answers:

Scandinavian Brownies

Yield: 24 servings

Ingredients
1+1/3 cup (150 g) all-purpose flour
1+½ cup (330 g) sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ cup (170 g) butter
3 fl oz (0.9 dl) boiling water
3 eggs
4 oz (120 g) chocolate chips (40-50% cocoa)
5 oz (150 g) chopped walnuts or pecan nuts

Frosting
1/3 cup (75 g) butter
8 oz (220 g) sweet or semisweet dark chocolate
2 tablespoon light corn syrup
2 tablespoon hot espresso or very strong coffee

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
3. Melt the butter in a saucepan.
4. In a bowl combine flour, sugar, cocoa powder, baking powder and vanilla extract.
5. Add eggs, melted butter and hot water and mix until smooth.
6. Add chocolate chips and nuts.
7. Bake at 350 degrees F until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
8. Cool the cake. Glace with the chocolate frosting.
9. For the frosting, mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted. Stir until smooth and spread over the cake.

Variations

1. For these brownies you may instead use frosting with cocoa powder.
2. You may add 1 tablespoon of espresso mix to brownie batter and use only semi-sweet ghiradelli chocolate chips and baking chocolate for the best result.
——————————-
Ingredients for cocoa powder frosting
6 oz (170 g) butter
1 fl oz (30 ml) strong brewed coffee (or 1 teaspoon instant coffee powder dissolved in 2 tablespoons hot water)
12 oz (340 g) icing sugar
1½ tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
—————————————————-
Please note that frostings made with chocolate are usually better than those made with cocoa!
Hhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh
Easy Brownies made with cocoa
Yield: 12-15 servings

Ingredients
¾ cup butter (170 g)
1+½ cup sugar (330 g)
2 teaspoon vanilla
3 eggs
¾ cup all-purpose flour (85 g)
½ cup cocoa powder (50 g)
1 teaspoon baking powder
a pinch of salt (optional)
3 oz (100 g) chopped pecans or walnuts (optional)

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin. Melt the butter.
3. Beat eggs with sugar, and add vanilla, flour, cocoa, baking powder, salt (optional) and melted butter.
4. Add chopped nuts.
5. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
6. Cool the cake. Dust with powdered sugar or glace with your favorite chocolate frosting.
——————————————-
Variations

1. Instead of all-purpose flour + baking powder you may use self-raising flour.
2. Instead of eggs you may use 3/4 cup med firm drained tofu (suggested by Jennifer, March 2008)
3. Instead of using nuts use a mars bar. Freeze the bar, smash it and the sprinkle it on top before baking (suggested by Thea, August 2008)
4. To make a more cake-like brownie, bake in a square approx. 9×9 in metal pan. Cooks about 5 to 10 minutes longer, but turns out more fluffy, soft, and cake-like
————————————–
Frostings

Buttercream cocoa frosting

½ cup (115 g) butter, softened
3 cups powdered sugar or confectioner’s sugar
½ cup unsweetened cocoa powder
1½ teaspoon vanilla extract
About 5 tablespoons lukewarm milk

Method Using an electric mixer, cream the butter, and add gradually powdered sugar and cocoa; add a tablespoon of lukewarm milk in between, when needed. Add vanilla extract, and mix until smooth; do not over-mix.
———————————
Frosting with cocoa, icing sugar, coffee and butter

½ cup (115 g) butter
1 tablespoon hot espresso coffee (or ½ teaspoon instant coffee powder dissolved in 1 tablespoon hot water)
8 oz (225 g) icing sugar (confectioner’s sugar)
1¼ tablespoon unsweetened cocoa powder
1½ teaspoon vanilla extract

Method
1. Melt the butter in a sauce pan and remove from the heat.
2. Add coffee, mix with icing sugar, cocoa powder and vanilla.
3. Stir until smooth.
Please note that frostings made with chocolate are usually better than those made with cocoa!
Hhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh

admin answers:

Hi,

This is what i found, but I have never tried it so I really don’t know how it is..

1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup butter or margarine, melted
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
3 tablespoons butter or margarine, melted
3 tablespoons baking cocoa
2 tablespoons warm water
1 teaspoon instant coffee granules
1 1/2 cups confectioners’ sugar

In a mixing bowl, beat sugar, eggs and vanilla. Add butter; mix well. Combine dry ingredients; add to batter and mix well.
Pour into a greased 8-in. Square baking pan. Bake at 350 degrees F for 25-30 minutes or until brownies test done with a wooden pick. Cool in pan on a wire rack.
For frosting, combine butter, cocoa, water and coffee; mix well. Gradually stir in sugar until smooth, adding additional warm water if necessary to achieve a spreading consistency. Frost the brownies. Makes 12
^^^^^^^^^^^^

and this is my fav recipe, although it has chocolate chips, but I will write it here, just in case you change your mind, these are REALLy good !!!

1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting. Serves 24
^^^^^^^^^^^^^^^^^^^^^^^^^

admin answers:

Yes you can but since it is already sweetened, cut back on the sugar.(maybe a quarter cup)

admin answers:

Here is a recipes for white chocolate blondies

WHITE CHOCOLATE BLONDIES

INGREDIENTS
8 ounces white chocolate, chopped
1 tablespoon vanilla extract
1/2 cup butter, softened
1 1/4 cups all-purpose flour
2 eggs
3/4 teaspoon salt
1/3 cup white sugar

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Spread the batter evenly into the prepared pan.
Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.

admin answers:

Probably not a good idea.
The cocoa is going to have a much more chocolaty flavor.
The added liquid from the syrup will have an affect on the texture of the batter.
The added sugar will affect the final taste.

If you do not have cocoa powder try melting unsweetened chocolate or possibly chocolate chips with your butter and allow to cool for a bit. (That way you wont cook the eggs when you add it)

admin answers:

NO BAKE White Chocolate Cheesecake

Ingredients:
1 graham cracker pie crust (or your own)
2 (8 ounce) packages fat free cream cheese
1 (8 ounce) container fat-free cool whip
1 cup white chocolate chips

Directions:
1. Melt chocolate chips in the microwave for a minute, stir, then cook for another minute and stir (if it still needs more time then do more until the chips are melted… BUT DO NOT BURN!).
2. Cube cream cheese and add to the white chocolate.
3. Mix with beaters until smooth.
4. Fold in whip cream until completely incorporated.
5. Pour into graham cracker crust.
6. Refrigerate for 4 hours or until firm.

admin answers:

Melt 6-8 ounces semi-sweet chocolate & add to your mixture.

admin answers:

I have all the Aust. Women’s Weeklys and I have quickly gone through them. If you can send me your email. I will go through each one page by page to find the recipe for you. My email is hugabye57@yahoo.com.au As soon as I find it, I will send it on to you.

admin answers:

Ingredients:Serves: 14,
Yield:
1 1 1Servings Size
cake
Update

cake
8 ounces ricotta cheese
8 ounces 2% fat cottage cheese
1 cup granulated sugar
1 large egg
1 teaspoon vanilla
1/4 cup sifted unsweetened cocoa
1 tablespoon all-purpose flour

Crust
1 1/2 cups graham cracker crumbs or 1 1/2 cups chocolate wafer crumbs
2 tablespoons water
1 tablespoon margarine, melted

Topping
1 cup light sour cream
2 tablespoons granulated sugar
1 teaspoon vanilla
Change Measurements: US | Metric

Directions:
Prep Time: 15 mins

Total Time: 55 mins
1 Preheat oven to 350F and spray an 8-inch springform pan with non-stick vegetable spray.
2 Crust: In bowl, combine crumbs, water and margarine; mix well. Pat onto bottom and sides of springform pan. Refrigerate.
3 In food processor, combine ricotta and cottage cheeses, sugar, egg and vanilla; process until smooth. Add cocoa and flour; process just until combined. Pour into pan and bake for 30 minutes or until set around edge but still slightly loose in centre.
4 Topping: Meanwhile, stir together sour cream, sugar and vanilla; pour over cheesecake. Bake for 10 more minutes. (Topping will be loose.).
5 Let cool and refrigerate for at least 3 hours or until set.

Read more: http://www.food.com/recipe/chocolate-cheesecake-with-sour-cream-topping-light-209130#ixzz1Obu8ypLn
I know this may not be exactly the same but it’s the best i could do

admin answers:

Godiva Chocolate Cheesecake Recipe
The Ingredients
1 Tablespoon espresso, instant granules
1 Tablespoon water
2 8 ounce packages of softened cream cheese
2 cups mascarpone cheese
1/2 cup sugar
1 cup liqueur chocolate cream, that is Godiva
3 large eggs
1 bar of Godiva chocolate melted
1 cup of fresh raspberries

Directions
Dissolve espresso in water and set aside.

Combine the cream cheese, mascarpone cheese, sugar, Godiva, and espresso in a bowl and mix until smooth. Add eggs one at a time, mixing well after each addition. Stir in Godivia chocolate.

Pour into a 9-inch springform pan. Wrap plastic film around the bottom and sides of the pan and bake in a water bath in a preheated 350°F oven for 45 minutes. Turn off oven and let cheesecake cool in the oven for 1 hour.

Place the refrigerator until ready to serve. Garnish with fresh raspberries. Serve your Godiva Chocolate Cheesecake

admin answers:

Bailey’s Fudge Cake

1 cup butter, softened
1 cup brown sugar
4 large eggs
1 cup chocolate syrup
3/4 cup bailey irish cream
1 teaspoon instant coffee granules
1 cup flour
1/2 cup chopped pecans
1/2 cup pecan halves
GLAZE
3/4 cup semi-sweet chocolate chips, melted
1/4 cup sour cream, room temp
1 tablespoon bailey irish cream

Set oven to 350 degrees.
Grease 1 9-in round cake pan.
Cream the butter and sugar.
Mix in the eggs.
Add in the chocolate syrup, Bailey’s, coffee granules and the flour; mix until well blended.
Fold in chopped nuts.
Pour into prepared baking pan.
Bake 55-60 mins, or until cake tests done.
THIS IS OPTIONAL: Dip one end of pecan halves halfway into melted chocolate to coat; place on waxed paper, chill to set.
Use later to garnish the cake.
FOR THE GLAZE: To the remaining melted chocolate, add the sour cream, 1 tablespoon at a time, add the Bailey’s; mix well.
Spread over the top of cooled cake that has been placed on a serving platter, letting some of the chocolate glaze drizzle down the sides of the cake.
Garnish the cake all around the sides with the chocolate-dipped nuts.

Http://www.recipezaar.com/76512

Chocolate Fudge Recipe

18 oz Chocolate Chips
1 Large can evaporated milk
pinch cream of tartar
4 1/2 C. Sugar
2 sticks butter
2 Tbs. Vanilla

Put the chips and vanilla in a large bowl and set aside. Cook in a large sauce pan on medium heat – sugar, butter, cream of tartar and evaporated milk. Cook SLOW until boiling, stirring constantly. Continue stirring and boil 7 minutes. Pour cooked mixture over the chips and vanilla. Beat until almost thick and when the glossiness begins to wear off (about 20-30 minutes!!!) Add nuts or marischino cherries if desired. Pour into a greased, foil-lined jelly roll pan and chill.

Http://www.cookingcache.com/dessert/chocolatefudge.shtml

Fantastic Never-Fail Chocolate Fudge (No-Thermometer)

This fudge will always turn out wonderful and it’s so easy to make, all you need is a little patience to stir it over the stove for 5 minutes and you don’t need a thermometer to make it!

2 cups sugar
2/3 cup evaporated milk
1 3/4 cups mini marshmallows
1/2 cup butter, cut into cubes (no substitutes!)
1 pinch salt
1 cup semi-sweet chocolate chips
2 teaspoons vanilla
1 cup chopped nuts (optional)

Lightly butter an 8 x 8-inch glass baking pan.
In a heavy-bottomed 2-quart saucepan combine the sugar, evaporated milk, marshmallows, butter and salt; bring to a boil over medium-high stirring constantly.
When mixture reaches a full boil, reduce heat to medium-low then time for 5 minutes stirring or whisking constantly.
Remove from heat add in the vanilla and chocolate chips; stir with a wooden spoon until the chocolate is melted and the mixture is completely combined.
Add in the nuts if using.
Pour into buttered baking dish; cool to room temperature then chill until firm.

Http://www.recipezaar.com/171825

(*-*)

admin answers:

Haha, I was gonna say that fudge probably doesn’t have THAT much more sugar than than something like captain crunch or lucky charms… And then I was going to say peanut butter is a good source of protein. Alas. Sounded good to me, hah.

We make fudge too, it’s the one regular thing that I keep making — I do like to mix up the cookies a bit.. I just bought a bunch of stuff to make it too! Here’s my recipe (it’s so stupid easy that it’s impossible to mess up):
http://unblague.blogspot.com/2006/12/rachael-rays-fudge.html

admin answers:

Chocolate:

http://recipes.lovetoknow.com/wiki/Chocolate_Fudge_Filling_Recipe

http://cakecentral.com/recipes/4003/Fudge-Filling

Caramel:

http://recipes.lovetoknow.com/wiki/Caramel_Filling_Recipe

admin answers:

CHOCOLATE FUDGE CAKE

3 squares unsweetened chocolate
2 1/4 c. Sifted cake flour
2 tsp. Baking soda
1/2 tsp. Salt
1/2 c. (1 stick) butter
2 1/4 c. Firmly packed light brown sugar
3 eggs
1 1/2 tsp. Vanilla
1 c. Dairy sour cream
1 c. Boiling water
Chocolate Fudge Frosting (recipe follows)

Melt chocolate in a small bowl over hot, not boiling, water; cool. Grease and flour two 9 x 1 1/2 inch layer cake pans; tap out excess flour. Sift flour, baking soda and salt onto wax paper.

Beat butter until soft in large bowl. Add brown sugar and eggs; beat with mixer at high speed until light and fluffy, 5 minutes. Beat in vanilla and cooled melted chocolate. Stir in dry ingredients alternately with sour cream, beating well with a wooden spoon after each addition until batter is smooth. Stir in boiling water. Batter will be thin. Pour at once into prepared pans.

Bake in moderate 350 degree oven for 35 minutes or until centers spring back when lightly press with fingertip. Cool layers in pans on wire rack, 10 minutes; loosen around edges with a small knife or spatula; turn out onto wire racks; cool completely. Makes 12 servings.

Make Chocolate Fudge Frosting. Put 1 cake layer on a serving plate; spread with about 1/4 of frosting; add second layer, spread remainder on side and top of cake, making swirls with spatula.

CHOCOLATE FUDGE FROSTING:

4 squares unsweetened chocolate
1/2 c. (1 stick) butter
1 pkg. (1 lb.) 10X confectioners’ sugar
1/2 c. Milk
2 tsp. Vanilla

Combine chocolate and butter in small, heavy saucepan. Place over low heat, just until melted. Remove from heat. Combine 10X sugar, milk and vanilla in medium bowl; stir until smooth; add chocolate mixture. Set bowl in pan of ice and water; beat with wooden spoon until frosting is thick enough to spread and hold its shape.

admin answers:

This is my favorite chocolate fudge recipe. It’s really easy to make and so creamy. Freeze it until close to serving. It makes 5 pounds of delicious fudge.

Mom’s Chocolate Fudge

Ingredients:
4 1/2 cups sugar
1 can Carnation milk
3 6 oz. Bags of semi-sweet chocolate chips
1/2 lb. Butter
1 jar marshmallow cream
1 1/2 teaspoon vanilla
Dash of salt
1 – 2 cups of walnuts (optional)

Instructions:
1. Boil sugar and milk for 10 minutes, stirring constantly.
2. Remove from heat and add the remaining ingredients.
3. Mix well and spread on a large cookie sheet.

This fudge freezes well. Thaw out shortly before serving. Makes 5 lbs. Of fudge.

Recipe from http://www.chocolate-addiction.com/chocolate-fudge-recipe.html

admin answers:

Http://www.cooks.com/rec/view/0,177,146189-241200,00.html

admin answers:

Ingredients:
2 ½ cups of sugar.
1 cup of milk.
1 cup of chopped pecans.
½ cup of butter, divided.
½ cup of peanut butter.
¼ cup of cocoa.
1 tablespoon of light corn syrup.
2 teaspoons of vanilla extract.

Preparation Instructions:
In a large saucepan, combine the sugar, milk, cocoa and corn syrup.

Cook over a medium heat, stirring constantly, until the sugar has dissolved.

Add 2 tablespoons of butter, and stir until melted; then cover and boil the mixture for 3 minutes.

Remove the cover and continue to cook, without stirring, until mixture reaches soft ball stage.

Remove from heat, then add remaining butter, peanut butter, pecans, and vanilla extract.

Allow the mixture to cool for about 10.

Beat until the butter, peanut butter and pecans are thoroughly blended into the chocolate mixture.

Immediately pour into a buttered nine-inch square pan.

Cool and cut fudge into squares.

admin answers:

Peanut Butter Fudge
1 cup butter , plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar
Directions
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

admin answers:

No, it won’t work because the sauce isn’t hard at room temp while the chips are. Your fudge won’t set up properly.

admin answers:

Peanut Butter Fudge
 
     3 cups – white sugar
     3 cups – brown sugar ( 1 lb. 9.2 ozs)
     1 – cup – Karo ( light)
     3 – cups – whipping cream
     1-1/2 cups peanut butter 18 oz jar
     1 – teaspoon vanilla
Butter pan – 242 degrees
     Cook first 4 ingredients together – Cook till soft boil stage, set pan in cold water &
add peanut butter & vanilla – Beat until stiff
Makes 5 lbs – DON’T STIR AFTER IT STARTS TO BOIL.

Chocolate Fudge

You will need:

12 oz. Milk chocolate chips.
14 oz. Can sweetened condensed milk (NOT evaporated)
1 1/2 – 2 tsp. Vanilla extract
1 TBS. Butter
1 cup chopped nuts (optional)
chocolate chips, chopped nuts, sprinkles –optional topping variations

In heavy saucepan, over low heat, heat up the sweetened condensed milk (do not boil!). Stir this as it’s warming so it doesn’t scald. When it’s hot (but not boiling), add the chocolate chips and stir until smooth.

When all the chocolate chips are melted, turn off the heat and add the vanilla. Add the butter and stir quickly until it melts. Add the nuts (if you’re adding any) and mix well.

Spread evenly into a wax (or parchment) paper lined 8-inch square pan.
Chill 2 to 3 hours (or better, overnight) until firm.

When you’re ready to cut…turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature. This can be stored in the fridge for a week or so, just take it out an hour or two before you want to eat it.

If you want a topping (nuts, chocolate chips, sprinkles), you can add them on top before putting the fudge in to the regrigerator to cool. When you’re ready to cut the fudge, unstead of turning the pan over, use the wax (or parchment) paper to pull the fudge out of the pan, and cut then cut it into squares.

Adding the topping to the pan before adding the fudge sometimes leads to it being mixed in and when you turn the pan over later, the topping ends up uneven; adding it on top just before refrigerating, you can press it lightly onto the top of the fudge and it will stay in place better when cutting.

This is a soft fudge that tastes very much like the chips you use, so you’ll want to use a kind you like. Milk chocolate works better than the semisweet variety in this recipe.

admin answers:

: I have a delicious chocolate pie recipe called German sweet chocolate pie. It tastes great and your husband will love it. You need following ingredients:

- 1 (4 ounce) bar German sweet chocolate
- 1/4 cup butter or margarine
- 1-2/3 cups evaporated milk
- 2 tbsp. Sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 eggs
- 1/2 cup chopped pecans
- 1 1/3 cups coconut
- 1 Tsp vanilla
- 1 unbaked 9-inch deep dish pie crust

Find this wonderful pie recipe here: http://www.painlesscooking.com/chocolate-pie-recipe.html

admin answers:

Drinking and cooking don’t mix – trust me – you might have added way to much cornstarch – maybe you added it twice and didn’t realize it?
I know the texture you are referring to – it really is rubbery. I don’t know how to fix it since everything has been blended.
Maybe mix the meringue with the pudding – a little Kahlua or something and dump it on a bunch of ladyfinger?

admin answers:

Tar Heel Pie — Of course use your pie crust. This pie is best if under-baked and a bit gooey like a brownie inside. This is a very rich pie, so small slices are advised.

INGREDIENTS
1/2 cup butter, melted
3/4 cup chocolate chips
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup white sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup flaked coconut
1/4 cup chocolate chips
1 (9 inch) deep dish pie crust

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C.)

In a large bowl, pour warm melted butter over 3/4 cup chocolate chips. Stir until smooth. Mix together flour, brown sugar, and white sugar, then stir into chocolate mixture. Stir in eggs and vanilla. Fold in pecans, coconut, and 1/4 cup chocolate chips. Pour into pie crust.

Bake in preheated oven for 35 to 40 minutes. Top should be set, and may crack slightly, but the pie is best if under-baked.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Peach Surprise Pie –

INGREDIENTS
1 (9 inch) pie crust, baked
2 (8 ounce) packages cream cheese, softened
1/4 cup white sugar
1/2 teaspoon vanilla extract
2 cups sliced peaches, drained
1/4 cup raspberry preserves
1 teaspoon lemon juice

DIRECTIONS
Combine softened cream cheese, sugar, and vanilla extract in a medium mixing bowl. Mix until smooth. Spread onto bottom of baked pie shell. Chill several hours or overnight.

Before serving, top cream cheese layer with drained peach slices. Mix raspberry preserves with lemon juice until well combined. Spoon over peaches. Garnish with mint sprigs.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Beef Pot Pie –

INGREDIENTS
1 pound sirloin steak, cubed
salt to taste
ground black pepper to taste
1 (14 ounce) can beef broth
3 large carrots, diced
3 potatoes, cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
1/3 cup water
2 (9 inch) refrigerator pie crusts

DIRECTIONS
In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.

In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).

When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.

Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.

Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

admin answers:

Here are a few Apple recipes for you to look at…

Apple Cake

4 cups chopped apples
1 1/2 cups sugar
2 cups flour
2 tsp. Cinnamon
1 1/2 tsp. Baking powder
1 tsp. Baking soda
1 tsp. Salt
2 eggs, slightly beaten
2 tsp. Vanilla
1/2 cup vegetable oil
1 cup chopped nuts

Combine apples and sugar; let stand 1/2 hour. Stir together dry ingredients. Add eggs, oil and vanilla to apple mixture. Stir. Add nuts and dry ingredients. Bake in greased 13 x 9 x 2 pan for 1 hour at 350 degrees.

____________________

Old Fashioned Apple Pie

6 large cooking apples
1 tsp cinnamon
2 Tbsp butter (or margarine)
¾ cup sugar
2 Tbsp flour

Line 9 inch pie plate with bottom crust. Pare, core and slice apples and place in pastry lined plate. Sprinkle with mixture of sugar, cinnamon and flour. Dot with butter. Place top crust over filling, trim and seal. Prick to allow for escape of steam. Bake at 400 degrees for 40 to 50 minutes or until apples are cooked and crust is lightly browned.

Double 9-inch crust:

2 cups sifted enriched flour
1 tsp salt
¾ cup shortening
4 Tbsp water

________________________

French Apple Pie

Topping
1/2 cup brown sugar
1 cup flour
1/2 cup butter
1/3 cup nuts

1 chilled 9″ pastry lined pie pan

4 large tart apples
1/2 cup sugar
1 tsp. Cinnamon

Mix apples, sugar and cinnamon. Prepare topping, cutting in butter with other ingredients. Put apple mixture in pie shell; sprinkle topping over apples. Bake 40 to 45 minutes at 400 degrees. Serve warm with whipped cream.

_______________________

Apple Cobbler

3 medium tart apples, pared, cored and sliced
1 1/4 cups flour divided
4 tbsp. Packed brown sugar, divided
1/2 tsp. Ground allspice
1 1/2 tsp. Baking powder
1/8 tsp. Salt
1/4 cup milk
1/4 cup butter, melted
1 egg, beaten

Place apples in 9″ round baking pan; sprinkle with 2 tbsp. Flour, 3 tbsp. Brown sugar and allspice. Combine remaining dry ingredients. Combine milk, butter and egg; add to flour mixture. Mix well. Drop by spoonfuls onto fruit. Bake at 375 degrees for 35 to 40 minutes or until topping is golden brown. Serves 6.

admin answers:

That’s a tough one: A vegetarian who hates vegetables. Whew.

I didn’t see anything about beans, but that she loves carbs, so I’d recommend making some bean tostadas. Warm the tostada shells in the oven until a little crispy, then slather with refried beans, shredded cheese, sour cream, diced lettuce and tomatoes and salsa.

Or bean and potato nachos: Slather nachos with beans, then put some cooked (baked) potato chunks on each tostada, then cover with cheese and broil until cheese melted and serve with salsa on the side.

Will she eat hummus? Or try it? Make some hummus and serve with pita triangles.

You could also make tamales with cheese and chile strips inside…she hopefully will appreciate your time and effort on that one.

It appears she would love chilaquiles. Traditional mexican dish. Fry torn up pieces of tortillas until crisp but not brown. Set aside. Cook refried beans or salsa until warm, then toss in the fried tortilla pieces. Top with shredded cheese, and cover until melted. Cut in wedges and serve.
Chilaquiles are usually made with eggs or meat, but….these will do.

I hope this helps. I am sorry she is so rigid in her likes/dislikes. My 4 year old has the same menu requirements.

admin answers:

Here are a few that I have made:

Chocolate-Pecan Truffles

Prep Time: 30 min
Total Time: 4 hr 30 min
Makes: About 3 dozen truffles or 18 servings, 2 truffles each

1 pkg. (8 squares) BAKER’S Semi-Sweet Baking Chocolate, chopped
1/4 cup whipping cream
4 oz. (1/2 of 8-oz. Pkg.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 cup finely chopped toasted PLANTERS Pecans

PLACE chocolate and cream in small saucepan; cook on low heat until chocolate is completely melted, stirring frequently. Cool slightly.

BEAT cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended. Gradually add chocolate mixture, mixing well after each addition; cover. Refrigerate 4 hours.

SHAPE chocolate mixture into 1-inch balls, using melon baller or teaspoon; roll in pecans. Store in airtight container in refrigerator for up to 1 week. Serve in paper liners.

———-AND…

Strawberry Fudge Truffles

6 oz. Package semi-sweet chocolate morsels
1/2 cup almonds, toasted and finely chopped
8 oz. Cream cheese (at room temperature)
3/4 cup vanilla wafers crumbs (approximately 20 wafers)
1/4 cup SMUCKER’S® Strawberry Preserves

1. In a small saucepan, melt chocolate over low heat. Put almonds in a small bowl.
2. In a medium mixing bowl, beat the cream cheese until smooth and creamy. Add melted chocolate, beating until smooth. Stir in vanilla wafer crumbs and preserves, mixing well.
3. Cover and chill mixture for 1 hour. Remove from refrigerator and shape mixture into 1-inch balls or “truffles.” Roll each truffle in the almonds; chill truffles until serving time.

Makes 48 truffles

———AND…

Baileys Irish Cream Truffles

12 oz semi-sweet choc morsels
1/4 cup heavy cream
1 tablespoon sweet butter
2 egg yolks
1/4 cup baileys irish cream

Melt chocolate, Baileys and heavy cream together over very low heat. Whisk in yolks, one at a time; mixture will thicken. Whisk in butter. Refrigerate overnight, or until firm. With spoon make small balls. Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.

———-AND, LASTLY…

Hard Candy Recipe

2 cups granulated sugar
2/3 cups light corn syrup
3/4 cups water
1/2 to 1 tsp. Flavoring oil
Liquid food coloring (color as desired)

Mold Prep:
Using a non flavored cooking spray, spray a small amount in each cavity. Wipe away any excess.

In a 2 quart sauce pan combine sugar, corn syrup and water. Cook on med. Heat stirring only until sugar has desolved. Continue to cook with out stirring until syrup has reached 300 degrees F on candy thermometer. Remove from heat. Allow bubbles to settle. Add coloring and flavoring. Do not stir for to long as this will cause the candy to crystallize. Pour in glass measuring cup to pour in mold or use a candy funnel. If mixture starts to harden heat in microwave for about 5 to 7 seconds at a time. Candy can be placed in the fridge until set.

admin answers:

Sorry i don’t have a good truffle recipe…but i know the difference the 2 chocolates is taste, and the semi sweet chocolate has less sugar than regular chocolate.

admin answers:

They keep them in refridgerated vans

admin answers:

Ingredients

1/4 cup unsalted butter
3 tablespoons heavy cream
4 (1 ounce) squares semisweet chocolate, chopped
2 tablespoons orange liqueur
1 teaspoon grated orange zest
4 (1 ounce) squares semisweet chocolate, chopped
1 tablespoon vegetable oil

Directions

1. In a medium saucepan over medium-high heat, combine butter and cream. Bring to a boil, and remove from heat. Stir in 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until smooth. Pour truffle mixture into a shallow bowl or a 9X5 in loaf pan. Chill until firm, about 2 hours.
2. Line a baking sheet with waxed paper. Shape chilled truffle mixture by rounded teaspoons into small balls (a melon baller also works well for this part). Place on prepared baking sheet. Chill until firm, about 30 minutes.
3. In the top of a double boiler over lightly simmering water, melt remaining 4 ounces chocolate with the oil, stirring until smooth. Cool to lukewarm.
4. Drop truffles, one at a time, into melted chocolate mixture. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into the pan before transferring back onto baking sheet. Chill until set.

admin answers:

I always melt my bag of chips with a couple tablespoons of crisco shortening. This always works for me. I don’t like those candy melts, I think they taste artificial. Never used almond bark, but I know they carry it year round in my Walmart baking section.

admin answers:

Thats alot of nuts Im giving you several recipes

Spiced Vanilla Pecans

1 pound whole pecan halves
6 cups water
1/2 cup superfine sugar (not confectionery or granulated)
3 tablespoons unsalted butter, melted
1 tablespoon light corn syrup
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground black pepper

In a large saucepan, boil the pecans in the water for 1 minute. Drain well. While they’re still hot, toss them in a large bowl with the sugar, melted butter, corn syrup and vanilla extract. Mix well and let the nuts sit, covered, for at least 12 hours, up to 24.

Preheat the oven to 325 degrees F. Put the nuts on a rimmed cookie sheet. Bake them for 30 minutes, stirring them every 5 minutes. The nuts should be well browned – though I realize they start out brown, so what you’re looking for is a darker brown – and crisp-looking. Of course they won’t really be crisp until they’re cool.

Meanwhile, combine all the spices in a large bowl. The instant the nuts are done, add them to the spices and toss until they’re well coated.

Pat the nuts back down on the cookie sheet in a single layer, so that they can cool without clumping. Cool them thoroughly and store airtight.

Makes 1 pound.

Sugared Pecans
1 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
6 tablespoons milk
1 teaspoon vanilla extract
3 cups pecans

In a 2-quart saucepan, combine sugar, salt, cinnamon and milk. Bring to a boil and cook to soft ball stage. Remove from heat and add vanilla extract. Add pecans. Stir until all pecans are coated and turn white and grainy. Spoon out onto wax paper.

When cool, break up any clusters of pecans. Keep in a well-sealed tin.

Yields 3 cups.

Deviled Pecans
6 tablespoons butter or margarine
1 teaspoon garlic salt
1/2 teaspoon salt
1 teaspoon chili powder
4 cups pecan halves

Melt butter or margarine; add salt, onion and chili powder. Stir in pecans, coating well. Spread on a 15 x 10-inch baking pan. Bake at 350 degrees F for 20 to 25 minutes.

Drain and cool on paper towels.

Makes 4 cups.

Dr. Pepper Glazed Pecans
1/2 tablespoons butter or margarine
1/2 cup Dr. Pepper
1 cup pecan halves

Melt butter in small saucepan and add Dr. Pepper. Bring to the simmering point, then add pecans and simmer for 15 minutes or until Dr. Pepper evaporates, stirring frequently.

Pour pecans over cookie sheet and bake at 275 degrees F for 40 minutes or until crisp, turning at least every 10 minutes while baking.

Freckled Pecans
3 tablespoons butter
3 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
Dash of hot sauce
1 pound pecan halves (about 4 cups)

Melt butter in skillet. Stir in seasonings. Add pecans and toss to cover well. Place in a single layer on a baking sheet and bake at 300 degrees F for about 20 minutes or until crisp.

Frosted Pecans
1 teaspoon cold water
1 egg white
1 pound large pecan halves
1 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon salt

In bowl, beat water and egg white until stiff. Add pecans.

In separate bowl, combine remaining ingredients and add to pecan mixture, mixing thoroughly. Spread pecans on cookie sheet. Bake at 225 degrees F for 1 hour. Stir occasionally.

Stuckey’s Pecan Log Rolls
1/4 cup corn syrup
1/4 cup water
1 1/4 cups granulated sugar
1 egg white
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
1 (14 ounce) package caramels
3 tablespoons water
2 cups coarsely chopped pecans

Line a 9 x 5-inch loaf pan with buttered wax paper; set aside.

Combine corn syrup, water and sugar in small heavy saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Wash down side of pan with pastry brush dipped in hot water frequently, to remove sugar crystals. Add candy thermometer. Continue to cook until mixture reaches the hard-ball stage (255 degrees F).

Meanwhile, beat egg white and cream of tartar with heavy duty electric mixer, until stiff but not dry. Slowly pour hot syrup into egg white, beating constantly. Add vanilla extract. Beat until candy forms soft peaks and starts to lose its gloss. Spoon fondant into prepared pan. Cut into three strips lengthwise, then crosswise in center. Freeze until firm.

Line a baking sheet with wax paper, set aside. Melt caramels with water in small heavy saucepan, over low heat, stirring occasionally. Arrange pecans on wax paper. Working quickly, drop 1 piece of the frozen fondant into melted caramels to coat. Roll in pecans to completely coat. Place on prepared baking sheet to set. Repeat with remaining fondant pieces, reheating caramel mixture if it becomes too thick. Cut logs into 1/2-inch slices. Store in the refrigerator in an airtight container between layers of wax paper or freeze up to 3 months.

Makes six 5-inch rolls.

Caramel Turtles

1 cup pecan halves 36 caramels 1/2 cup sweet chocolate, melted Preheat oven to 325°. Grease a cookie sheet. Arrange pecans, flat side down, in clusters of four. Place one unwrapped caramel on each cluster. Heat until caramels soften, about 4-8 minutes. Remove from oven and flatten caramel with a buttered spatula. Cool slightly. Remove from pan to wax paper; swirl melted chocolate over top.

Chocolate Pecan Candy

4-1/2 cups sugar
12 oz. Can evaporated milk
1 cup butter or margarine
3 cups (18 oz) semisweet chocolate chips
7 oz. Jar marshmallow cream
3 cups chopped pecans

Bring first 3 ingredients to a boil in a Dutch oven over medium heat,
stirring constantly; boil, stirring constantly, 5 minutes. Remove
from heat; stir in chocolate chips, marshmallow cream and pecans
until blended. Pour into a buttered 13X9 pan; let stand at least 2
hours or until firm. Cut into squares. Yield: 5 pounds

CHOCOLATE PECAN PRALINES
Yield: 8 Servings

1 c Sugar; granulated
1 c Brown sugar; light, packed,*
1/2 c Light cream or half & half
1/4 ts Salt
1 ts Vanilla
2 oz Chocolate, baking; 2 squares
1 ts Butter
1 c Pecans; coarsely chopped

* You can use Maple Sugar, if you desire, in place of the Light
Brown Sugar.

Combine the sugars, cream, and salt in a large saucepan. Cook over
medium heat, stirring constantly, to 228 degrees F on a candy
thermometer. Remove from the heat and add the baking chocolate,
broken into small pieces, butter, and pecans. Return to the heat,
stirring constantly, and cook to the soft ball stage (234 degrees
F.). Remove from the heat, add the vanilla, then cool the mixture for
5 minutes. Beat for 10 to 15 seconds until the mixture slightly
thickens. Quickly drop candy, by large spoon- fuls onto greased
plates or waxed paper. If the mixture becomes too thick to drop, stir
in a tablespoonful of hot water. Makes about 2 dozen pieces.

From: cookingkay (Original Message) Sent: 2/2/2006 9:46 PM
Louisiana Pecan Pralines

2 C sugar
1 teaspoon baking soda
1 C buttermilk
3/4 C butter
1 1/2 teaspoons vanilla
1 1/2 C chopped pecans

Makes 3 Dozen Small Pralines
In a large, heavy saucepan, cook sugar, baking soda, buttermilk, and
butter to soft ball stage (240° F on a candy thermometer). Stir
frequently while cooking. When mixture reaches soft ball stage, remove
from heat and beat until mixture lightens in color and thickens, about 5
minutes. Stir in vanilla and pecans.

Drop by tablespoons onto a greased baking sheet. Allow to cool
completely and harden — at least 12 hours.

admin answers:

Hi..the way my family makes them is one of two ways. You can melt the choc. Almond bark and add the pecans or you can do a bag of choc. Chips with a tsp. Shortening and melt in microwave stirring about every 30 seconds till melted and dip them in it. Lay them on wax paper and let them dry. We do all nuts, pretzels, cookies, strawberries, etc..I prefer the choc. Chips…tastes better to me. Also you can melt down some vanilla bark and “drizzle” over too for pretty appearance.

admin answers:

3/4 cup chocolate chips
5 tablespoons heavy cream
2 cups pecan halves

add Chocolate and cream over low heat…..when melted stir in pecans…remove with slotted spoon to a wax paper covered pan refrigerate.

If you have the same problem….you may have to use Chocolate Bark……but buy a good quality…..the cheap ones have a lot paraffin (wax)

admin answers:

Surely you could just soak the pecans in a small amount of amaretto for a few hours, and then either grate over chocolate, or melt some chocolate, pour over and then put it in the fridge?

admin answers:

Ingredients

1/2 cup semi-sweet chocolate chips
3 tablespoons heavy cream ( you can sub whole milk but it will be thin)
2 cups pecan halves

Directions

Combine the chocolate chips and cream in a medium metal bowl, and set on top of a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat. Stir pecan halves into the chocolate until completely coated.
Remove a few pecans at a time with a slotted spoon. Separate pecan halves and place onto a waxed paper lined cookie sheet. Refrigerate for 10 minutes to set.

admin answers:

Try making popcorn balls they have the recipe on food network. Just melt the sugar to make caramel and pour it over the popcran and shark in some peanuts.

admin answers:

Oreo Truffles: (Yield: approximately 45)

1pkg of Oreos
1 pkg of Cream Cheese
1 Pkg of semi-sweet chocolate chips

Take nine cookies from the pack, crush them and set aside.

Crush the rest of the oreos in a large bowl ( a food processor works too), and add the cream cheese, mix well. Shape into balls about 1-in in diameter.

Melt the chocolate chips on a double boiler. Dip the oreo balls into the chocolate,sprinkle reserved oreos on top. And put on a cookie sheet to set( putting them in fridge helps set faster if you are pressed for time).

There should be enough left over for the others to take home.

admin answers:

Hot Fudge Pudding Cake

1 cup flour
3/4 cup sugar
2 Tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 Tablespoons shortening, melted
1 cup chopped nuts
1 cup packed brown sugar
4 Tablespoons cocoa
1 3/4 cups hot water

Preheat oven to 350 degrees F.
In a large mixing bowl, combine flour, sugar, 2 Tablespoons cocoa, baking powder and salt. Stir in milk and melted shortening. Stir in nuts. Spread in 9-inch square pan. In a small bowl, combine brown sugar and 4 Tablespoons cocoa; sprinkle over batter. Pour hot water over batter. DO NOT STIR! Bake at 350 degrees for 45 minutes. Serve warm.

admin answers:

TOFFEE CANDY

½ pound butter or margarine = 2 sticks
1 cup sugar
3 Tablespoons water

Cook over high heat.
Stir hard and constantly until mixture turns a Carmel color….about 8 minutes.
Pour onto buttered 9×13 pan.
Place 6 small Hershey bars on top of mixture and let melt.
Spread over mixture.
Sprinkle with ½ cup nuts
Cool and break into pieces.

admin answers:

Most sugary treats contain some of these ingredients so instead of making something extra sweet or baked (practically all baking contains margarine/butter and/or eggs and even fudge is usually sugar/butter/milk). Make a fresh fruit salad (don’t use canned) and give each child their own special portion – you could put these in saved up little yoghurt pottles (wash thoroughly) with coloured paper around the outside and their names on?
Mix chopped (and peeled) orange, kiwifruit, banana and maybe some berries. Don’t make them too big. Just make sure your kitchen, knives, chopping board, etc, are scrubbed completely clean to avoid traces of peanuts and eggs on them.
You can get carob, egg-replacement products and vegan “butter” but I imagine they are expensive, and it can become a big hassle when you just want to give everyone a little treat for Christmas. A fruit salad is also healthy so you are less likely to upset health-conscious parents.
Good luck.