It has been a long time since I added anything new to this page. I am still deciding when/how I want to handle any new submissions. Meanwhile, however, here's a few things to tempt your tummy.
My own personal favorite ...
Mix all the ingredients in a microwave-safe bowl. Microwave on high for 1 minute. Stir. Microwave for another minute. Stir. If it is smooth, then skip to the next paragraph. If it is not, microwave for another 15-20 seconds and stir again.
Spread into a 9x9" or comparable sized baking pan (buttering the inside of the pan is optional, and will make it easier to pry the cold fudge out of the pan). Cover and refrigerate an hour*. Remove from the refrigerator and cut into desired-size pieces. Return to the refrigerator until you are ready to eat.
*If you refrigerate it for more than an hour before cutting, expect to have some difficulties cutting through rock-hard cold chocolate.
From an old friend of mine, "Niniane" - if anyone knows how to reach her these days, please give me a yell.
Using a double boiler, melt chocolate chips (microwaving seriously alters the texture and they won't taste right), stir until smooth. Remove from heat; stir in sour cream and liqueur. Stir until smooth; mixture will thicken quickly. **Chill about 2 hours.
By teaspoonfuls, shape into small balls, then roll balls in coating. Place on naked cookie sheet or pizza pan; chill until firm.
*I like to "coordinate" the coating with the liqueur, though chocolate sprinkles will go with just about anything. Some combinations that work:
**It is also possible to spread the mixture thinly in a flat pan before chilling and just cut into squares afer it's chilled. Another possibility is to put the mixture in a pastry bag and pipe 1" stars onto a cookie sheet, then chill. Another option (though one I don't really recommend)is to just sit down with the mixture, a spoon and a good book.
From Firesong
(Firesong says: "I have tried this. It is dangerously rich. If you are going to make it in company ensure you are good friends. All that chocolate goes everywhere.")
Serves 14-16 (or 4 greedy guts)
For Cake
For the Filling
For the Chocolate Curls
From Suidae (note from GypsyLynx - once I ate one of these, I had to have the recipe!)
These cookies come with a warning not to eat them warm from the oven unless you want to become an Unsurpassable addict.
With an electric mixer, cream the butter, adding the brown sugar, egg and vanilla.
Combine the flour, baking soda, ginger, salt and cinnamon. Blend into the butter mixture. Stir in the chocolate chips and nuts. Chill until firm. Can be refrigerated overnight.
Between palms of hands, roll small pieces of dough (scant teaspoon) into 1-inch rounds and dredge in powdered sugar. Place on lightly greased cookie sheets - about 2 inches apart.
Bake in 375 degree over for 10 minutes. Remove from oven, cool 5 minutes on cookie sheet before removing to racks. Store in airtight container.
Yield: 6 dozen.
Liz sent me this. I haven't quite gotten up the nerve to try it, but it's definitely a creative variation on Dirt Cake.
Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble.
Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup.
To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar.
When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding, mix with the cake and "feel" it, you don't want it soggy, just moist; gently combine.
Line new, clean kitty litter box. Put mixture into litter box.
Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture.
Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter.
Heat remaining Tootsie Rolls, 3 at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs.
This is Liz's addition--only: spread 5 of the remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box; sprinkling it lightly with cookie crumbs.
Place the box on a newspaper and sprinkle a few of the cookie crumbs around.
Serve with a new pooper scooper.
Submitted by Linda, source was a school cookbook.
(Variation to the recipe is indicated by italics)
Melt margarine. Add flour and nuts, mix well, press into 9x13 pan. Bake at 350 degrees for 15 minutes or until golden brown.
Cream softened cream cheese with powdered sugar and Cool Whip. (If using whole carton of cool whip, reserve 1 cup for top layer of dessert). Spread over cooled crust. Put in refrigerator to set
Mix pudding mix and milk. When mixture starts to thicken, spread on top of cool whip mixture. Put in refrigerator to set.
Variation in recipe: Top layer - 1 cup of Cool Whip over the pudding & milke layer. May sprinkle with chocolate or nuts
Submitted by Linda: Source: Farm Journal's Country Cookbook edited by Nell B. Nichols,1972
Sift together flour, sugar, cocoa. baking powder and salt. Add butter, milk, vanilla and nuts. Stir until well mixed. POur into greased 8" square baking pan.
Mix chocolate syrup and hot water. Pour over batter in pan.
Bake in moderate oven (350) 35 minutes. Makes 9 servings
(2-part recipe)
Cream cheese cookie dough
Beat cream cheese, butter and sugar in large mixing bowl at medium speed with electric mixer until well blended. Add flour and soda; mix well. (makes 3 cups dough)
Choco-orange slices
Makes about 2-1/2 dozen cookies.
Submitted by Linda Tesch
Preheat oven to 180c. (I'll try to get a Farenheit conversion soon - I don't have the formula handy.) Grease circular ring tin. Dust inside of tin with flour.
Place flour, cocoa, sugar and water in bowl. Add vanilla, vinegar and oil. Mix all together with whisk. When smooth, pour in tin.
Bake 35-40 min. Cool for 10 min. Take out cake. Yummy!
Submitted by Terrie
Combine ingredients in large bowl:
Over low heat, boil together for 15 minutes:
Pour over chocolate chip mixture and whip with mixer for several minutes until smooth and begins to loose luster. Pour into buttered pan or large jelly roll pan.
Someone found my query on something called the Green Pines website. Now, if I could only find the person who asked for the recipe in the first place ...
Bake the brownies according to the brownie package directions; let cool. Prick holes in he tops of the brownies with a fork and pour the coffee liquur oer the brownies; set aside. Prepare the chocolate mousse according to the package directions. Break the candy bars into small pieces in a food processor or by gently tapping the wrapped bars with a hammer. Break up half of the brownies into small pieces and place in the bottom of large glass bowl or trifle dish. Cover with half of the mousse, then half of the candy, and then half of the whipped topping. Repeat layers with the remaining ingredients.
Note: Instead of coffee liqueur, you can substitute 1 teaspoon sugar and tablespoons leftover black coffee, or leave out the coffee flavoring entirely.
This page last edited on September 13, 2006 by GypsyLynx
