Text 9878, 107 rader
Skriven 2014-02-14 07:18:08 av Dave Drum (1:261/38)
     Kommentar till en text av Fred A Ball
Ärende: Chocky #1
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Blondies
 Categories: Desserts, Snacks, Nuts, Chocolate
      Yield: 12 servings

      2 c  All-purpose flour
      1 ts Baking powder
    1/2 ts Salt
    3/4 c  Butter; melted, slightly
           - cooled
      2 c  Firmly packed light brown
           - sugar
      2 lg Eggs
  1 1/2 ts Vanilla extract
      1 c  Semisweet chocolate chips
      1 c  Chopped pecans

  Chocolate fans will appreciate this blond brownie, even if
  you use the butterscotch chip version. They're irresistible.

  Preheat oven to 350øF/175øC. Grease bottom and sides of an
  9x13-inch pan or Pyrex dish.

  In a mixing bowl, stir together the flour, baking powder and
  salt, and set aside.

  With an electric mixer, cream the butter and sugar together,
  then beat in the eggs and vanilla and blend well. With mixer
  running at low speed, gradually add the dry ingredients.
  Stir in the chocolate chips and pecans.

  Spread the batter evenly into the prepared pan or baking
  dish, and bake for 30 minutes or until a toothpick inserted
  into the center of the blondies comes out clean. Cool
  completely before cutting.

  Note: Try substituting butterscotch chips for the chocolate
  chips. If you want to make these blondies extra special,
  toast the pecans in a 350øF/175øC oven for about 10 minutes,
  stirring occasionally. Then let them cool.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 24 January 2011

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rich Chocolate Cheesecake
 Categories: Cakes, Desserts, Dairy, Cheese, Chocolate
      Yield: 11 servings

  1 1/2 c  Chocolate cookie crumbs
    1/4 ts Ground nutmeg
    1/2 c  Butter; melted
  2 1/4 c  Sugar
     16 oz Cream cheese; softened
    3/4 c  Sugar
      3    Eggs
      8 oz Carton sour cream
      6    (1 oz) squares semi-sweet
           - chocolate; melted
      1 tb + 1/2 ts cocoa powder
  1 1/2 ts Vanilla extract
    1/2 c  Whipping cream; whipped
           Add'l whipped cream;
           - garnish
           Chocolate curls; garnish

  Preheat oven to 300øF/150øC. Combine the cookie crumbs,
  nutmeg and melted butter, mixing well. Press mixture into
  the bottom of a 9-inch springform pan. Chill.

  Beat the cream cheese with an electric mixer until light and
  fluffy. Gradually add the sugar, mixing well, and then the
  eggs, one at a time, beating well after each addition. Stir
  in the sour cream, melted chocolate, cocoa and vanilla,
  mixing well. Turn off the mixer and, gently fold in the
  whipped cream. Pour mixture into prepared pan.

  Bake at 300øF/150øC for 1 hour. Turn off the oven and allow
  the cheesecake to remain in the oven for 30 minutes. Open
  the oven door and allow the cheesecake to cool for 30 more
  minutes. Refrigerate for 8 hours.

  When ready to serve, remove the sides of the springform pan.
  Garnish with additional whipped cream and chocolate curls,
  if desired.

  Makes 10 to 12 servings.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 16 February 2011

  Uncle Dirty Dave's Archives

MMMMM

... The best way to predict the future is to invent it! - Allen Kay

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