FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE Cake 1 cup (2 sticks) butter, cut into pieces 8 ounces semisweet

chocolate chips (about 1 1/2 cups) 1 1/4 cups sugar 1 cup sifted unsweetened cocoa powder 6 large eggs Caramel sauce 1 1/2 cups sugar 1/4 cup water 1 1/2 teaspoons fresh lemon juice 1 cup whipping cream 2 tablespoons (1/4 stick) unsalted butter Vanilla ice cream For cake: Preheat oven to 350F. Butter 10-inch-diameter springform pan. Line bottom with waxed paper. Stir butter and chocolate in heavy large saucepan over low heat until melted. Mix sugar and cocoa in large bowl. Add eggs; whisk until well blended. Whisk in chocolatebutter mixture. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. Run knife around pan sides to loosen cake. Release pan sides. (Can be made 1 day ahead. Cover and refrigerate.) For caramel sauce: Stir sugar, water, and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes. Remove from heat. Add in cream (mixture will bubble vigorously). Return to low heat; stir until any bits of caramel dissolve. Add butter; whisk until smooth. (Can be made 1 day ahead. Cover and chill.) Cut cake into wedges. If desired, arrange wedges on baking sheet and rewarm in 350F oven 10 minutes. Rewarm caramel sauce over medium-low heat, stirring often. Place 1 cake wedge on each plate. Drizzle with warm caramel sauce. Serve with ice cream. Makes 10 to 12 servings.

CHOCOLATE-ESPRESSO LAVA CAKES WITH ESPRESSO WHIPPED CREAM

These individual soft-centered cakes are baked and served in ovenproof mugs. (As an alternative, eight-ounce ramekins or souffl dishes can be used.)

1 cup all purpose flour 3/4 cup unsweetened cocoa powder 6 teaspoons instant espresso powder or instant coffee powder 1 1/2 teaspoons baking powder 1 cup (2 sticks) salted butter, melted 1 cup sugar 1 cup (packed) golden brown sugar 4 large eggs 1 1/2 teaspoons vanilla extract 1/4 teaspoon almond extract 12 tablespoons semisweet chocolate chips (about 4 1/2 ounces) 1 cup chilled whipping cream 3 tablespoons powdered sugar Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients. Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup in each). Top each with 2 tablespoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day. Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour. Position rack in center of oven and preheat to 350F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes. Top hot cakes with espresso whipped cream and serve.

CAPPUCCINO-FUDGE CHEESECAKE
Be sure to make this dessert at least one day ahead to allow the flavors to blend.

Crust 1 9-ounce box chocolate wafer cookies 6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped 1/2 cup (packed) dark brown sugar 1/8 teaspoon ground nutmeg 7 tablespoons hot melted unsalted butter Ganache 1 1/2 cups whipping cream 20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 1/4 cup Kahla or other coffee-flavored liqueur Filling 4 8-ounce packages cream cheese, room temperature 1 1/3 cups sugar 2 tablespoons all purpose flour 2 tablespoons dark rum 2 tablespoons instant espresso powder or coffee crystals 2 tablespoons ground whole espresso coffee beans (medium-coarse grind) 1 tablespoon vanilla extract 2 teaspoons mild-flavored (light) molasses 4 large eggs Topping 1 1/2 cups sour cream 1/3 cup sugar 2 teaspoons vanilla extract Espresso coffee beans (optional) For crust: Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 10-inch-diameter springform pan with 3-inch-high sides. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan. For ganache: Bring whipping cream to simmer in large saucepan. Remove from heat; add chocolate and Kahla. Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern.

For Flling Position rack in middle of oven and preheat to 350F. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Beat in flour. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Pour filling over cold ganache in crust. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly). Maintain oven temperature. For topping: Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about 3 hours. Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction, making lattice. Pipe rosettes of ganache around top edge of cake. Garnish with coffee beans, if desired. Chill until lattice is firm, at least 6 hours. (Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.) Makes Bon Cooking
February 2002

12

servings. Apptit Class

FLOURLESS CHOCOLATE CAKE WITH COFFEE LIQUEUR

1 pound semisweet chocolate, chopped 1 cup (2 sticks) unsalted butter 1/4 cup coffee liqueur 1 teaspoon vanilla extract 7 large eggs, room temperature 1 cup sugar Powdered sugar Preheat oven to 350F. Butter 9-inch-diameter springform pan with 2 3/4inch-high sides. Line bottom of pan with parchment paper. Stir chocolate, butter, coffee liqueur, and vanilla in heavy large saucepan over low heat until melted and smooth. Cool to lukewarm. Using electric mixer, beat eggs and 1 cup sugar in large bowl until thick and pale, and slowly dissolving ribbon forms when beaters are lifted, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate mixture. Fold remaining egg mixture into chocolate mixture. Place prepared pan on baking sheet. Transfer batter to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 55 minutes. Cool 5 minutes. Gently press down edges of cake. Cool completely in pan. (Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 1 hour before continuing.) Run knife around pan sides to loosen cake. Remove sides of pan; transfer cake to platter. Remove parchment paper. Sprinkle cake with powdered sugar and serve.
Makes 12 servings.
Bon Apptit

R.S.V.P.
April 2001 Caf Mundo, San Jos, Costa Rica

CAPPUCCINO CHEESECAKE

8 whole graham crackers, crushed 5 tablespoons melted unsalted butter 1 1/2 cups sugar 1/2 cup whipping cream 4 Tablespoon instant espresso powder or coffee powder 1 1/2 teaspoons vanilla extract 4 8-ounce packages cream cheese, room temperature 4 large eggs 2 tablespoons all purpose flour 1 cup (6 ounces) semisweet chocolate chips Chocolate curls (optional) Preheat oven to 350F. Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust 10 minutes. Cool. Maintain oven temperature. Combine cream, espresso powder and vanilla in small bowl; set aside. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time. Beat in flour. Stir espresso mixture until powder dissolves; beat into cream cheese mixture. Stir in chocolate chips. Pour batter over crust. Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes. Cool on rack 30 minutes; chill cake uncovered until cold, about 6 hours. Cover; keep chilled at least 1 day and up to 2 days. Cut around cake to loosen. Release pan sides. Top with curls, if desired. Beat cream cheese at high speed. But when mixing other ingredients, put it in low speed to prevent cracks.( Bake for 425f for 15 mins then reduce to 225 for 1.5hrs. another suugestion to prevent cracks)
Makes 12 servings.
Bon Apptit
September 2000 Sweet Lady Jane, Los Angeles, CA

PEANUT BUTTER MOUSSE CAKE

Crust

1 9-ounce package chocolate wafer cookies 1/2 cup sugar 1 teaspoon ground cinnamon 10 tablespoons (1 1/4 sticks) unsalted butter, melted Filling 1 18-ounce jar creamy peanut butter (2 cups) 2 8-ounce packages cream cheese, room temperature 2 cups powdered sugar 2 tablespoons vanilla extract 2 cups chilled whipping cream Topping 1/2 cup whipping cream 1/4 cup sugar 1 tablespoon instant espresso powder 6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped 1 teaspoon vanilla extract For crust: Preheat oven to 325F. Blend cookies, sugar and cinnamon in processor to fine crumbs. Add melted butter and blend well using on/off turns. Press crumb mixture onto bottom and up sides of 10-inch-diameter springform pan. Bake until crust starts to puff and darkens slightly, about 15 minutes. Cool. For filling: Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended. Using clean dry beaters, beat 2 cups whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions. Spoon filling into prepared crust. For topping: Combine 1/2 cup cream, 1/4 cup sugar and espresso powder in heavy medium saucepan. Stir over medium heat until espresso powder and sugar dissolve and mixture comes to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in 1 teaspoon vanilla. Cool topping 5 minutes. Spread topping evenly over filling. Refrigerate cake until cold, about 4 hours. (Can be prepared 2 days ahead. Cover cake and keep refrigerated.) Serve cake chilled.

LORRIE'S MOTHER'S FRUITCAKE

3 cups all purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 2/3 cups chopped pitted dates 1 cup chopped pecans 1 cup chopped walnuts 1/2 cup raisins 1/2 cup golden raisins 2 cups sugar 1 cup (2 sticks) unsalted butter, room temperature 4 large eggs 2 teaspoons vanilla extract 1/4 teaspoon lemon extract Preheat oven to 325 F. Butter and flour 10-inch-diameter angel food or tube pan. Combine first 3 ingredients in large bowl. Add dates, pecans, walnuts and all raisins and toss to coat. Using electric mixer, beat sugar and butter in another large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add extracts. Add dry ingredients; fold until just combined (batter will resemble cookie dough). Spoon batter into prepared pan. Smooth top. Bake until cake is golden and tester inserted near center comes out clean, about 1 hour and 45 minutes. Cool cake in pan on rack 10 minutes. Using sharp knife, cut around edges of cake to loosen. Turn out cake onto rack; cool completely. (Can be made 2 days ahead. Wrap tightly in plastic.) Serves 10.
Bon Apptit
November 1994 Lynda Chernek: New Windsor, New York

MOCHA CRUNCH ICE CREAM CAKE

A big, beautiful dessert that layers chocolate and coffee ice creams with mocha sauce in a macaroon cookie crust.

Mocha Sauce 1 1/2 cups water 1/2 cup sugar 2 1/2 tablespoons instant espresso powder 12 ounces semisweet chocolate, chopped 6 tablespoons (3/4 stick) unsalted butter Crust 3 cups macaroon cookie crumbs (about 21 Mother's brand cookies) 1/4 cup (1/2 stick) unsalted butter, melted Filling 2 pints chocolate ice cream 2 pints coffee ice cream 3/4 cup chopped Almond Roca or Heath bars (about 14 Almond Roca or 12 miniature Heath bars, about 5 ounces)
For sauce: Cook water, sugar and espresso in heavy medium saucepan over low heat, stirring until sugar dissolves. Add chocolate and butter. Stir until chocolate and butter are melted and sauce is smooth. Cool completely. (Sauce can be prepared 3 days ahead. Cover and refrigerate. Bring sauce to room temperature before using.) For crust: Oil 9-inch springform pan. Mix 2 cups crumbs and butter in medium bowl. Press firmly into bottom of prepared pan. Freeze until firm. For filling: Soften chocolate ice cream in refrigerator until spreadable but not melted. Spread in pan and smooth top. Freeze until firm. Spoon 1/2 cup sauce over ice cream and sprinkle with remaining 1 cup cookie crumbs. Freeze until firm. Soften coffee ice cream in refrigerator until spreadable but not melted. Spread in pan. Smooth surface and freeze until firm. Spread 1/2 cup sauce over coffee ice cream. Sprinkle with Almond Roca and freeze until firm. (Can be prepared 3 days ahead. Cover tightly.) Soften cake slightly in refrigerator if necessary. Rewarm remaining sauce over low heat until lukewarm, stirring frequently. Remove pan sides. Cut cake into wedges. Serve, passing warm mocha sauce separately.

CINNAMON COFFEE CAKE KOTNIUK

1 1/2 cups all-purpose flour 1 1/2 teaspoons double-acting baking powder 1 cup sour cream 1 teaspoon baking soda 1 stick (1/2 cup) unsalted butter, softened 1 1/3 cups granulated sugar 2 large eggs 1 teaspoon vanilla 1/3 cup firmly packed light brown sugar 1 teaspoon cinnamon In a bowl whisk together the flour, the baking powder, and a pinch of salt and in another bowl stir together the sour cream and the baking soda. In a large bowl cream together the butter and 1 cup of the granulated sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Stir in the flour mixture alternately with the sour cream mixture and stir the batter until it is combined well. Pour the batter into a buttered 10-inch round cake pan. In a small bowl stir together the remaining 1/3 cup granulated sugar, the brown sugar, and the cinnamon and swirl the sugar mixture into the batter. Bake the cake in the middle of a preheated 350F. oven for 45 to 50 minutes, or until a tester comes out clean, transfer it to a rack, and let it cool.

CHOCOLATE FUDGE CAKE

This is the best chocolate cake ever. It's delicious to the last crumb.

Ingredients 2 1/2 cups (287 g) all-purpose flour 1 1/4 cups (285 g) granulated sugar 3/4 cup (170 g) dark brown sugar, packed 1 cup (110 g) Dutch processed cocoa powder 2 1/4 tsp baking soda 1 1/2 tsp salt 2 1/4 cups (18 fl oz or 540 ml) buttermilk 1 cup (230 g) unsalted butter, room temperature 2 large eggs 1 1/2 tsp pure vanilla extract 6 oz (168 g) melted semisweet fine quality chocolate

1. Heat oven to 350F (175C). Butter and parchment line two 8x2-inch (20x5-cm) baking pans. 2. Measure all ingredients (except the chocolate) into a large mixer bowl. 3. Blend for 30 seconds on LOW speed, scraping bowl constantly. 4. Blend in the melted chocolate and beat 3 minutes on HIGH speed, scraping the bowl. 5. Spoon into the pans and level them well with an offset spatula. 6. Bake layers for 45 to 50 minutes or until a toothpick inserted comes out clean. Storage: Double wrap the cake in plastic wrap. It will keep in the refrigerator for up to 2 weeks or in the freezer for up to 2 months. Yield: two 8-inch (20-cm) cakes
Used with permission of Sterling Publishing Co., Inc., NY, NY. From The Well-Decorated Cake,
by Toba Garrett
2003 by Toba Garrett

White Chocolate Raspberry Cake

1/4 lb White chocolate 6 tb Unsalted butter 6 Eggs 2 tb Sugar 1/4 c All-purpose flour 2 pt Raspberries Preheat oven to 325 degrees F. Melt the chocolate in the top of a double boiler. Cut the butter into tablespoon pieces, place in the bowl of a mixer and mix until smooth. Slowly add the melted chocolate until incorporated. Add the eggs, one at a time, as each one is absorbed. Add the sugar, then the flour. Lightly grease a 9-by-11inch baking pan. Pour in the batter and smooth the top. Place in the oven and bake for 25 to 30 minutes. When the cake is cooked, remove from the oven and let cool before removing from the baking pan. To serve, cut the cake into individual portions and top with fresh raspberries. Accompany with whipped cream or raspberry sauce, if desired.

English Butter Chocolate Toffee

2 Butter 1 c Sugar 1 tb Corn syrup 1 ts Vanilla extract 6 oz Semisweet chocolate chips; m 3/4 c Almonds, roasted; diced In a large heavy 4 1/2-qt saucepan, combine butter, sugar, corn syrup, and 3 Tbs water. Heat over medium heat, stirring often, until butter melts. Cover and heat to boiling over medium-high heat. Boil 1 min. Remove cover; place a candy thermometer in pan. Cook over medium-high heat until syrup reaches 200 F, stirring often after mixture reaches 250 F to prevent scorching. If mixture begins to darken at sides of pan, reduce heat to medium. Stir in vanilla. Pour toffee immediately into a wellbuttered 9-inch square metal pan (do not use glass, or candy will be too difficult to remove). Let cool completely at room temperature. Turn toffee out of pan onto a sheet of wax paper or foil. Spread half of melted chocolate over toffee and sprinkle half of almonds on top, pressing lightly into chocolate. Let stand until chocolate is almost set. Turn over and spread uncoated side with remaining chocolate and sprinkle with remaining nuts. Let stand overnight until chocolate is set and completely dry. Break into pieces. Store in an airtight container at room temperature
.

Title: Kahlua Cream Frosting Categories: Cakes Yield: 10 servings 2 1 1 2 2 tb ts ts c tb Kahlua Instant coffee powder Water Whipping cream Powdered sugar

1 ts Vanilla extract Recipe by: Southern Living Preparation Time: 0:05 Combine Kahlua, instant coffee powder, and water, stirring until smooth. Beat whipping cream, sugar, and vanilla until foamy; add coffee mixture, beating until firm peaks form. Yield: 4 cups. Title: Kahlua Custard Filling Categories: Desserts, Fillings Yield: 1 Servings 1 1/2 1/3 2 1/2 1/4 c c Milk Sugar Beaten eggs ts Vanilla c Kahlua

In heavy saucepan, heat milk until almost boiling. Stir in sugar. Remove sweetened milk from heat & gradually add eggs, stirring constantly. Return to heat. Cook over low heat stirring steadily until custard thickens. Remove custard from heat & stir in vanilla & Kahlua. Cover & cool. Compliments of: Kathleen's Recipe Swap Page recipe@ilos.net http://www.ilos.net/~answers/recipe Title: Marshmallow Icing Categories: Toppings Yield: 6 servings 1 1/2 c Sugar 1/8 ts Cream of tartar 8 Diced marshmallows OR 1 1/2 Tbsp marshmallow -cream 3/4 c Boiling water 1 Egg white, stiffly beaten 1 ts Vanilla Few grains salt Combine sugar, water, cream of tartar, and salt. Boil to soft ball stage (236 F). Add marshmallows to egg white. Add sirup slowly, beating constantly, until thick and creamy. Add flavoring. ROCKY ROAD FROSTING Recipe By Serving Size Categories Amount -------1/2 1/4 : : 1 Preparation Time :0:00 : Cakes Ingredient -- Preparation Method -------------------------------BUTTER COCOA

Measure -----------c c

1/3 1/2

c c c

BUTTERMILK POWDERED SUGAR MINIATURE MARSHMALLOWS

COMBINE BUTTER, COCOA AND BUTTERMILK IN A SMALL PAN AND BRING TO A BOIL. POUR OVER POWDERED SUGAR AND MARSHMALLOWS. BEAT UNTIL SMOOTH. SREAD ON CAKE. Title: Rocky Road Frosting Categories: Cheesecakes, Chocolate Yield: 1 servings 3 1/4 1 1 3 c Confectioner's sugar; sifted c Hot water ts Vanilla Egg oz Unsweetened baking chocolate =melted 6 tb Butter or margarine; -softened 1/4 c Chopped walnuts Preparation Time: 0:20 Combine sugar, water, and vanilla in small mixing bowl. Add egg and chocolate; mix well. Add butter, a Tbs at a time, beating thoroughly with electric mixer after each addition. If mixture is thin and soft after last addition of butter, place bowl in pan of ic water. Continue to beat until reaches spreading consistency. Stir in nuts. Will cover 2 8- or 9-inch layers or tops of 3 dozen cupcakes or 1 bundt cake. Title: White Chocolate Cream Filling Categories: Cakes, Beef, Chocolate Yield: 1 servings 1 1/2 3 6 1 1/4 1 ts tb oz c ts Unflavored Gelatin Cold Water White Choc.-flav. baking bar Whipping Cream Vanilla Extract 1

Servings:

* White Chocolate-flavored baking bar should be grated. Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Add grated baking bar and stir constantly until chocolate melts; cool slightly. Combine whipping cream and gelatin mixture in a mixing bowl; beat at medium speed of an electric mixer until thickened. Stir in vanilla. Makes 3 cups. Title: Mocha Buttercream Frosting Categories: Cakes Yield: 10 servings

1 1/2 c

Butter or margarine; -softened 4 c Sifted powdered sugar 2 tb Instant coffee powder 2 tb Milk 1 ts Vanilla or almond extract

Recipe by: Southern Living Preparation Time: 0:05 Cream butter at medium speed of an electric mixer; gradually add sugar, beating until light and fluffy. Dissolve instant coffee powder in milk; add to butter and sugar mixture; beat until spreading consistency. Stir in vanilla. Yield: 3 cups. Title: DECADENT ICE CREAM CAKE * Categories: Ice cream Yield: 6 servings ----------------------PATTI - VDRJ67A---------------------2 1/4 c Macaroons; crumbled 3 c Chocolate ice cream; - slightly softened 5 Heath bars; coarsely chopped 4 tb Chocolate syrup 3 tb Kahlua 3 c Vanilla ice cream; slightly - softened Layer the bottom of an 8" round springform pan with 1-1/4 cup of the macaroons. Spread chocolate ice cream evenly over the crumbs. Sprinkle 4 of the crushed Heath bars over the ice cream. Dribble 3 tbls of the chocolate syrup and 2 tbls of the Kahlua over chocolate ice cream. Cover with remaining macaroons. Top evenly with vanilla ice cream. Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syrup and Kahlua. Cover and freeze for at least 8 hours or overnught. When ready to serve, run the blade of a kitchen knife around the edges of the pan, remove the sides and place the ice cream cake on a serving paltter. Slice and serve. TIP: Place Heath bars in freezer till frozen. They are then easily broken with a mallet. VARIATIONS: Other cookies, such as chocolate wafers or vanilla cookies can be used instead of macaroons. Different variations of chocolate ice crem, such as chocolate-almond or others can be used. Butterscotch Brownies #1 Recipe By Serving Size Categories Amount -------2/3 : The Pastor's Wives Cookbook : 10 Preparation Time :0:00 : Brownies

Chocolate

Measure -----------cup

Ingredient -- Preparation Method -------------------------------butter or margarine

2 3 2 3/4 2 1 1 1/2

cups cups teaspoons teaspoon 6-oz.pkg. cup

light brown sugar eggs all-purpose flour baking powder vanilla chocolate chips nuts chopped

Preheat oven to 350*F. Melt butter over low heat. Add sugar, eggs and flour, nuys and chocolate chips and vanilla. Grease an 8x8-inch pan. Pour batter into prepared dish Bake at 350*F. for 30 minutes. Cool in pan and cut into squares. CAPPUCCINO BROWNIES WITH WHITE CHOCOLATE SAUC Recipe By Serving Size Categories Amount -------2/3 1/4 5 1/8 1 1/2 4 1/2 2 1/2 1 1/2 3 3/4 3 1/2 : : 4 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method ------------------------------------SAUCE----Whipping cream Brewed Caf Godiva Special -Roast (room temperature) Imported white chocolate, -chopped Ground nutmeg -----BROWNIES----Sticks unsalted butter Unsweetened chocolate, -chopped Brewed Caf Godiva Special -Roast (room temperature) Ground cinnamon Sugar Eggs All-purpose flour Bittersweet (not -unsweetened) or semisweet -chocolate, coarsely chopped Chopped toasted hazelnuts -(skins removed) Bitterweet chocolate curls Confectioners sugar

Measure -----------c c oz ts oz tb ts c lg c oz c

Make the sauce: 1.Bring cream and Caf Godiva Special Roast to simmer in heavy small saucepan. Add chocolate; stir over low heat until smooth and mixture begins to thicken. Add nutmeg. (Can be made one day ahead. Cover and chill. Before serving stir over low heat just until melted.) Make the brownies:

1.Position a rack in the lower third of the oven and preheat to 350 degrees F. Line a 9-inch square baking pan with 2-inch-high sides with foil, overlapping the sides. Butter and flour the foil. 2.Stir the first four ingredients in a heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in 1 1/2 cups sugar and the eggs. Stir in flour, then chopped bittersweet chocolate and nuts. Transfer to prepared pan. 3.Bake until a tester inserted into the center comes out with moist crumbs attached, about 30 minutes. Cool on rack. (Can be made 8 hours ahead.) Assemble the servings: 1.Using the foil sides as an aid, lift the brownie from the pan. Fold down the foil sides. Using a 3 3/4 inch round cookie cutter, cut out 4 rounds, preserving the scraps for another use. 2.Place one brownie on each plate. Cover with chocolate curls. Spoon the warm sauce around the brownies. Sift sugar over each serving. Contributed by Bon Appetit. CHEWY PEANUT BUTTER BROWNIES Recipe By Serving Size Categories Amount -------4 1/2 : : 24 Preparation Time :0:00 : Cookies Pnut butter

Desserts

Measure -----------oz c c c ts ts c c

1 4 2 1/2 1/2 2 2 1

Ingredient -- Preparation Method --------------------------------FHMN87A Phill Bower Semisweet chocolate Creamy beanut butter Margarine Eggs Sugar Salt Vanilla Flour -- sifted Walnuts -- chopped

Melt chocolate, peanut butter and butter. In a large bowl beat eggs, sugar, salt and vanilla. Add melted chocolate mixture. Add flour gradually. Mix well. Add the nuts. Pour into a greased 13x9x2-inch greased pan. Bake at 350 F. for 45 minutes to 50 minutes. Let cool, cut into squares. From ; the Ultimate Peanut Butter Cookbook Boze Title: CHEWY PEANUT BUTTER BROWNIES Categories: Cookies, Desserts, Peanut butter Yield: 24 servings by Arthur

2 1/2 4 1/2 1 4

c oz c c

Sugar Semisweet chocolate Creamy peanut butter Margarine or butter Eggs

1/2 2 2 1

ts ts c c

Salt Vanilla Flour; sifted Walnuts; chopped

Melt chocolate, peanut butter and butter. In a large bowl beat eggs, sugar, salt and vanilla. Add melted chocolate mixture. Add flour gradually. Mix well. Add the nuts. Pour into a greased 13x9x2-inch greased pan. Bake at 350 F. for 45 minutes to 50 minutes. Let cool, cut into squares.

From ; the Ultimate Peanut Butter Cookbook by Arthur Boze

Creamy Frosting
Submitted by: Carol

"A creamy white icing that looks like whipped cream." Original recipe yield: 3 1/2 cups.
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INGREDIENTS:

1. 2.

1 cup milk 2 tablespoons all-purpose flour 1 cup butter, softened 1 cup white superfine 1 teaspoon vanilla extract

DIRECTIONS:
Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly. Cream butter, sugar and vanilla in bowl until light and fluffy. Add thickened milk. Beat until mixture resembles whipped cream. Makes enough to fill and frost 2 layer cake, about 3 1/2 cups.