~~Patti's Anything Chocolate~~

Mmmmmmmmmmmmmnn!!
Chocolate and more Chocolate!!

Page 1

I'd give up chocolate, but I'm no quitter....

Coffee...Chocolate...Men... Some things are just better when they're rich!

Just give me the chocolate and no one gets hurt!

Highlight your recipe..copy and paste to notepad then print out..

Recipe #1

Chocolate Pots

Recipe #1 Chocolate Pots 1 1/2 cup 35% cream (375 mL) 8 oz semi-sweet or bittersweet chocolate, coarsely chopped (250g) 3 x egg yolks 1 Tbsp dark rum (15 mL) 2 Tbsp unsalted butter (25 mL) In a medium saucepan, heat the cream over medium-high heat until bubbles appear around the edge. Remove from the heat and add chocolate. Let stand for one minute and then stir until smooth. In a small bowl, whisk the egg yolk, then whisk in 1 cup of the hot chocolate cream. Transfer back to the saucepan, and whisk constantly until smooth. Stir in rum and butter. Pour into 6 ramekins, and refrigerate for 4 hours or until set. Can be made ahead and refrigerated overnight. Serves 6. Pattianne's Country Kitchen

Recipe #2

Chocolate Cake in a Mug

Recipe #2 Chocolate Cake in a Mug Serves 1 4 Tbsp White Flour 4 Tbsp Sugar 2 Tbsp Cocoa 1 egg 3 Tbsp milk 3 Tbsp oil vanilla essence (extract) 1 large mug Add dry ingredients to mug, mix well, add the egg and mix thoroughly. Pour in milk and oil, mix well add vanilla essence (extract) mix well. Place mug in microwave and cook for 3 minutes on high (1000 watts) Allow to cool a little and tip onto a plate, this serves two people. Serves 1. Pattianne's Country Kitchen

Recipe #3

Easy Caramel Pecan Bars

Low Calorie/fat Recipe #3 Easy Caramel Pecan Bars Lowcalorie/fat/carb 1 (18-ounce) package refrigerated sugar cookies 3/4 cup caramel ice cream topping 2 Tablespoons all-purpose flour 1 cup pecan pieces 1 cup flaked coconut 1 (6-ounce) package (1 cup) semisweet chocolate chips Spray a 13 x 9-inch pan with nonstick cooking spray. Cut cookie dough into 1/2-inch slices. Arrange slices in bottom of sprayed pan. With floured fingers, press dough evenly in pan to form crust. Bake in preheated 350-degree F. oven 10 to 15 minutes or until light golden brown. Meanwhile, in a glass measuring cup, combine caramel topping and flour; blend until smooth. Remove partially baked crust from oven. Sprinkle pecans, coconut, and chocolate chips evenly over crust. Drizzle with caramel mixture. Return to oven; bake an additional 15 to 20 minutes or until top is bubbly. Cool 1-1/2 hours or until completely cooled. Cut into bars. Makes 36 bars. Nutrition Per Bar: 140 calories, 7 grams total fat, 0 milligrams cholesterol, 18 grams carbohydrate and 1 gram protein. Pattianne's Country Kitchen

Recipe #4

Double Decker Brownie Cookie Bars Recipe #4 Double Decker Brownie Cookie Bars Chocolate Chip Cookie Layer: 12 tablespoons (1-1/2 sticks) butter, cut into tablespoon slices 1 cup firmly-packed light brown sugar 1-1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/8 teaspoon salt 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1 cup semi-sweet chocolate chips Brownie Layer: 12 tablespoons (1-1/2 sticks) butter, cut into tablespoon slices 3/4 cup unsweetened Dutch-process cocoa powder (Ghiradelli brand preferred) 1-1/2 cups sugar 1/8 teaspoon salt 2 large eggs, at room temperature 1-1/2 teaspoons pure vanilla extract 3/4 cups all-purpose flour Chocolate Topping: 4 ounces semi-sweet chocolate bar, chopped 1 tablespoon butter Preheat the oven to 325 degrees. Place rack in the middle of the oven. Line a 9-by-13-inch baking pan with non-stick foil or grease with butter or shortening. Chocolate Chip cookie layer preparation: Melt butter over medium heat or slowly in the microwave. Remove from heat and whisk in brown sugar until smooth. Set aside to cool to room temperature, but still liquid. Brownie layer: Melt butter over medium heat or slowly in the microwave. Remove from heat and whisk in cocoa powder. Scrape into medium-sized bowl with a spatula. Add sugar and salt, whisking to combine until smooth. Add eggs, one at a time, mixing after each addition until blended, adding vanilla extract with the last egg. Using a large spoon or spatula, mix in flour just until blended. Pour into prepared pan, and gently spread evenly over the bottom of the pan. Set aside. Chocolate Chip cookie top layer: Combine flour, baking soda, and salt in a small bowl. Stir with a fork or dry whisk until evenly mixed. Combine flour mixture with cooled butter/brown sugar mixture until smooth. Whisk in 1 egg and vanilla extract, mixing again until smooth. Fold in chocolate chips. Space spoonsful of cookie mixture over the Brownie layer. Gently smooth it to create an even top layer. Bake about 40 minutes or until a toothpick inserted in the center comes out with small gooey bits. Do not overbake. Cool to room temperature. Chocolate Topping: Melt chopped semi-sweet chocolate with butter in the top of a double-boiler or slowly in the microwave, stirring until smooth. Let cool until lukewarm but still melted. Scrape chocolate into a zip-top baggie, squeeze out all the air, and seal. Cut a tiny hole in the bottom corner of the bag and drizzle chocolate in a zig-zag manner over the top of the cooled bar cookies. Chill about 45 minutes to set. Cut into bars to serve. Cut these cookie bars into small servings as they are very rich. Bars may be frozen up to 1 month. Cookie Bars are good cold or at room temperature. Great for bake sales or gifts from the kitchen. Makes 36 to 48 cookie bars, depending on cut size. Pattianne's Country Kitchen

Recipe #5

Dalmatian Bars

Recipe #5 Dalmatian Bars 4 squares (1 ounce each) unsweetened chocolate 3/4 cup (1-1/2 sticks) unsalted butter 1-1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1-3/4 cups sugar 4 eggs 2 teaspoons vanilla 1 jar (3-1/2 ounces) macadamia nuts, coarsely chopped 1-1/2 cups mini white chocolate chips Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray. Melt unsweetened chocolate and butter in top of a double boiler over simmering water, stirring until smooth. Mix together flour, baking powder, and salt in a small bowl. Beat sugar, eggs, and chocolate mixture in a medium-size bowl. Mix in vanilla, then flour mixture until combined. Stir in macadamia nuts and half of white chocolate chips. Spread evenly in prepared pan. Sprinkle remaining chocolate chips on top. Bake in 350 degree F. oven 20 to 25 minutes or until firm and chocolate chips are lightly colored. Cool in pan. Cut into bars. Makes 2 dozen bar cookies. Pattianne's Country Kitchen

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Recipe #6

Chocolate Swirl Peanut Butter Blondies Recipe #6 Chocolate Swirl Peanut Butter Blondies 2-1/2 cups all-purpose flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 3 squares (3 ounces) semisweet chocolate, chopped 1 square (1 ounce) unsweetened chocolate, chopped 1 cup creamy peanut butter 1/2 cup butter or margarine (1 stick), softened 1-3/4 cups packed light brown sugar 3 large eggs 2 teaspoons vanilla extract 1 package (6 ounces) semisweet chocolate chips (1 cup) Preheat oven to 350 degrees F. In medium bowl, combine flour, baking powder, and salt. In heavy 1-quart saucepan, melt semisweet and unsweetened chocolates, stirring frequently until smooth. In large bowl, with mixer at medium speed, beat peanut butter, butter, and brown sugar until light and fluffy, about 2 minutes. Add eggs and vanilla. Beat until blended. Reduce speed to low; beat in flour mixture just until blended (dough will be stiff).Place one-third of dough (about 1-3/4 cups) in separate large bowl. Stir in melted chocolate until blended. With hand, pat half of remaining plain peanut butter dough onto bottom of ungreased 13 x 9-inch baking pan to form thin layer. In random pattern, drop chocolate dough and remaining plain peanut butter dough on top of peanut butter layer; lightly pat. Sprinkle chocolate chips on top and lightly press into dough. Bake until toothpick inserted in center comes out clean 25 minutes. Cool completely in pan on wire rack. When cool, cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Makes 24 bar cookies. Pattianne's Country Kitchen

Recipe #7

Chocolate Peanut Butter Cheese Bars

Recipe #7 Chocolate Peanut Butter Cheese Bars Crust: 2-1/2 cups peanut butter sandwich cookie crumbs - see Tip below (625 mL) 1/2 cup all-purpose flour (125 mL) 1/2 cup unsalted butter, melted (125 mL) . Filling: 4 packages (each 8 ounces/250 g) cream cheese, softened 1-1/4 cups granulated sugar (250 mL) 4 eggs 1 cup creamy peanut butter - see Tip below (250 mL) 8 ounces bittersweet chocolate, melted and cooled (250 g) 3 Tablespoons fresh lemon juice (45 mL) 1 teaspoon vanilla (5 mL) 2 cups semi-sweet chocolate chunks (500 mL) . Topping: 1 cup sour cream (250 mL) 1/2 cup granulated sugar (125 mL) 1/3 cup creamy peanut butter (75 mL) 1 Tablespoon fresh lemon juice (15 mL) 1 teaspoon vanilla (5 mL) 1/2 cup semi-sweet chocolate chunks (125 mL) Preparation: Preheat oven to 325 degrees F./160 degrees C. Line a 13-by 9-inch baking pan with foil. Crust: In a medium bowl, combine cookie crumbs, flour, and butter. Press into bottom of prepared baking pan and freeze. Filling: In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Blend in peanut butter and melted chocolate. Mix in lemon juice and vanilla. Fold in chocolate chunks. Pour over frozen crust. Bake for 35 to 45 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly. Topping: In a small bowl, combine sour cream, sugar, peanut butter, lemon juice, and vanilla. Pour into center of cooled cake and spread out to edges. Sprinkle with chocolate chunks. Bake for 5 minutes more. Cool on a rack for 2 hours. Cover and refrigerate for at least 6 hours before cutting into bars. NOTE: Use a commercial creamy peanut butter. The natural peanut butters have too much oil for this recipe. Use a food processor to chop cookies into crumbs to the consistency of rough sand. Makes 10 to 12 servings. Pattianne's Country Kitchen

Recipe #8

Chocolate Nut Toffee Bars

Recipe #8 Chocolate Nut Toffee Bars 1 cup light brown sugar, packed 1 cup (2 sticks) butter, room temperature 1 large egg 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 cup miniature chocolate chips 1/2 cup chopped honey-roasted peanuts 1-1/2 cups semi-sweet chocolate chips, at room temperature 2 (1.76 ounces) Butterfingerï¿½ Crisp Bars, crushed (see Note) Preheat oven to 325 degrees. Line a 15-1/2- x 10-1/2-inch jellyroll pan with nonstick foil. In a large bowl, beat brown sugar and butter on medium speed until creamy, about 2 minutes. Add egg and vanilla, beating until combined. Reduce mixer speed to low and beat in flour, half at a time. Stir in miniature chocolate chips and peanuts by hand. Mixture will be thick and sticky. Spoon mixture into the prepared pan and press into an even layer with the back of a mixing spatula. Bake 20 to 25 minutes until lightly golden. Do not overbake. The cookie bars should still be a bit soft. Immediately sprinkle with chocolate chips and let rest for 2 minutes to let them melt. Spread the melted chocolate into an even layer and sprinkle with the crushed Butterfingerï¿½ pieces. Let cool to room temperature, then refrigerate for 15 to 30 minutes to set chocolate, if necessary. Bring to room temperature to serve. Cut into bars to serve. Makes 36 to 48 bars, depending on cut size Note: Instead of the Butterfingerï¿½ candy bar, you may use toffee baking bits or even crushed bits used for ice cream toppers. Pattianne's Country Kitchen

Recipe #9

Mock Black Forest Cake

From Fay Semans Saskatchewan Recipe #9 Mock Black Forest Cake 1 Devils Food Cake mix 1 can Cherry pie filling 1 cup chocolate chips Mix cake according to directions on Package and stir in chocolate chips. Pour into greased 9x13 cake pan. Top with cherry pie filling. Bake at 350 degrees for 40 to 45 minutes. When cake is cool glaze with: 1/2 cup chocolate chips 2 tblsp milk 1 tblsp margaine melt the above together and stir in 1/2 cup icing sugar. glace cake. Top with whipped cream/cherry. From Fay Semans, Saskatchewan Canada "Thankyou"! Fay Pattianne's Country Kitchen

Recipe #10

Chocolate Cheese Cake

From Fay Semans Saskatchewan Recipe #10 Chocolate Cheese Cake 1 chocolate cake mix 4 eggs 1 tblsp oil 16 ounces cream cheese, softened. 1 1/2 cups milk 1/2 cup sugar 1 tsp vanilla 1 envelope whipped topping Preheat oven to 300 degrees. Grease a 9x13 pan. Measure 1 cup of the dry cake mix and set aside. Stir together the remaining cake mix.1 egg and oil in a large bowl, this will be crumbly. Press into the pan. Blend cheese, sugar and add 3 eggs, and the reserved cup of cake mix, beat one minute at low speed. Mis mild and vanilla in at low speed. Mis until smooth. Pour onto base in pan. Bake for 55 minutes or until firm in the center. Cool. then spread with whipped topping. Freezes well. From Fay Semans, Saskatchewan Canada "Thankyou"! Fay Pattianne's Country Kitchen

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Recipe #11

Skor Cake

From Fay Semans Saskatchwean Recipe #11 Skor Cake 1 baked Devil's food or German chocolate cake mix 1/2 jar fudge topping 1/2 jar carmel or butterscotch topping 1/2 can eagle Brand milk 6 Skor chocolate bars 1 tub cool whip or1 pkg dream whip Do not remove cake from the pan. After the cake has cooled make holes in the entire top of the cake, using a large fork or the handle of a wooden spoon. Pour (one at a time) the fudge topping,butterscotch topping and eagle brand milkover the top of the cake. Let each one soak in before adding the next. Crush 3 of the Sor bars and sprinkle on top. Frost the cake with the whipped topping and crush the other 3 Skor bars to decorate the top. You may have a very hard time not eating this tasty dessert right out of the pan!!!! From Fay Semans, Saskatchewan Canada "Thankyou"! Fay Pattianne's Country Kitchen

Recipe #12

Chambord Fudge Cookie Bars

Recipe #12 Chambord Fudge Cookie Bars The creamy rich chocolate filling has just a touch of raspberry flavor. 1 (14-ounce) can sweetened condensed milk (NOT evaporated milk) 2 cups semi-sweet chocolate chips (12-ounce package) 2 Tablespoons butter 1/4 cup Chambord liqueur (Raspberry Liqueur) 2 (18-ounce) rolls refrigerated sugar cookie dough Topping: 1 cup semi-sweet chocolate chips 3 Tablespoons butter or shortening Preheat oven to 350 degrees F. Line a 15 x 10 x 1-inch baking pan with non-stick foil. In a double-boiler over low heat, combine sweetened condensed milk, chocolate chips, and butter. Heat until chips melt, stirring often. Remove from heat. Add Chambord, stirring to combine. Let cool for 15 minutes. Use floured hands to press 1-1/2 packages of cookie dough into the baking pan. Pour the cooled chocolate mixture evenly over dough in pan. Crumble remaining 1/2 roll of cookie dough over the filling. Bake for 25 to 30 minutes. Cool. Topping: Melt 1 cup chocolate chips and 3 tablespoons butter in microwave or double boiler, stirring to blend. Pour into a ziptop bag, squeeze out the air, and seal. Cut off a tiny corner of the bag and drizzle the chocolate over the top of the cooled bars in a zigzag pattern. Refrigerate 15 minutes to set, then slice into bars. Store loosely covered at a room temperature. Yield: about 4 dozen bars. Pattianne's Country Kitchen

Recipe #13

Chambord Brownie Bites

Recipe #13 Chambord Brownie Bites For the Brownies: 3 ounces cream cheese, at room temperature 6 Tablespoons butter, at room temperature 1 egg 1 package (21.2 ounces) brownie mix (tested with Betty Crocker Triple Chunk) For the Filling: 2 packages (3 ounces each) raspberry-flavored gelatin 1/2 cup boiling water 1/4 cup Chambord (raspberry liqueur) For the Topping: 2 cups mini-marshmallows 8 ounces semi-sweet chocolate bar, chopped 3 Tablespoons heavy cream Preheat oven to 350 degrees F. Line a 9 x 12-inch baking pan with non-stick foil. Cream butter and cream cheese together; add egg and mix until smooth. Combine creamed mixture with dry brownie mix, stirring by hand. Mixture will be thick. Spread evenly in foil-lined pan and bake for 30 minutes. Cool completely. Using a wooden skewer, poke holes at 1-inch intervals halfway down into brownies. Combine boiling water and both boxes of gelatin. Stir until no more sugar or gelatin granules are visible and liquid is clear. Cool to room temperature. Add Chambord. Pour cooled Chambord gelatin mixture over top of cooled brownies. Top evenly with marshmallows. Refrigerate for two hours. Cut brownies into squares and place on glossy side of freezer paper, parchment paper, or foil, spreading each square slightly apart to allow topping to dribble down sides. Melt chocolate and heavy cream slowly in microwave or double boiler, stirring until smooth and creamy. Cool to room temperature, but still liquid enough to drip. Scatter-drip chocolate over cooled brownies. (Re-warm chocolate slightly as necessary.) Refrigerate to harden chocolate coating. Serve. Refrigerate any leftovers. Makes 24 to 36 pieces. Pattianne's Country Kitchen

Recipe #14

Black Bottom Banana Cheesecake Bars

Recipe #14 Black Bottom Banana Cheesecake Bars Bottom: 4 ounces cream cheese, at room temperature 1 egg, at room temperature 8 Tablespoons (1 stick) butter, melted, but at room temperature 1 box (18.25 ounces) chocolate devil's food cake mix Topping: 2 (8-ounce) packages cream cheese, at room temperature 2 eggs, at room temperature 1 cup mashed ripe banana (about 1/2 pound or 2 large bananas) 1 cup powdered sugar 1 teaspoon vanilla extract Powdered sugar for dusting Preheat oven to 350 degrees F. Line a 9-inch by 13-inch baking pan with foil. For the Bottom: Cream 4 ounces of cream cheese, 1 egg, and butter together on low speed until combined, about 1 minute. Blend in cake mix by hand until combined. It will be very thick, but piable like a soft dough. Press into bottom of a 9 x 13-inch baking pan. For the Topping: Place cream cheese, bananas, powdered sugar, and vanilla in a small bowl. Begin mixing on low speed until sugar is incorporated. Increase to medium speed and beat until smooth, at least 3 minutes or longer if need be. Add eggs one at a time, beating only until incorporated. Spread cream cheese batter evenly over bottom chocolate layer. Bake at 350 degrees F. for 45 minutes. Cool completely. Carefully remove from pan, peel off foil, and cut into squares. Just prior to serving, dust with powdered sugar. Makes 24 bar cookies. Pattianne's Country Kitchen

Recipe #15

Chocolate Mousse Bars

Recipe #15 Chocolate Mousse Bars 1-1/2 cups vanilla wafer crumbs (about 40 wafers) 1/4 cup (1/2 stick) butter, melted 3/4 cup heavy whipping cream 1 (6 ounces) package semisweet chocolate chips (1 cup) 3 eggs 1/3 cup sugar 1/8 tsp salt Chocolate Topping: 1/2 cup semisweet chocolate chips 1 Tbsp shortening Preheat oven to 350 degrees F. Line an 8 x 8 x 2-inch baking pan with non-stick foil. Combine vanilla wafer crumbs with melted butter until well-mixed. Press into the bottom of the baking pan. Bake for 10 minutes. In a double-boiler, warm whipping cream and chocolate chips. Stir until melted and smooth. Remove top of double-boiler to a trivot or pad and let chocolate cool at least 5 minutes. It needs to remain lukewarm and liquid. In a large bowl, beat eggs, sugar, and salt until light and foamy. While constantly stirring, gradually add melted chocolate to the egg mixture. Pour mousse mixture into baking pan on top of the baked crust. Bake 25 to 35 minutes. Center should be slightly puffed up and should spring back when lightly touched. Set on a rack to cool at least 15 minutes while making the chocolate topping. To make topping, melt chocolate chips and shortening in the top of a double-boiler, stirring until smooth. Spread on top of cooled mousse bars. Refrigerate at least two hours to firm up before cutting into bars and serving. Makes 16 to 24 chocolate mousse bars, depending on cut size. Pattianne's Country Kitchen

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Recipe #16

Black Forest Buttermilk Bars

Recipe #16 Black Forest Buttermilk Bars You must love the flavor of chocolate to like these bar cookies. The cocoa flavor is strong, and the cherries give a sweet and sour bite. 1 can (14.5 ounces) pie cherries packed in water (not syrup), drained 1 (18.25 ounces) chocolate cake mix, divided use 1 egg 4 ounces cream cheese 1/2 cup butter, melted (1 stick) 1 cup semi-sweet chocolate chips 2 eggs 1 cup buttermilk 4 ounces cream cheese 1 cup powdered confectioner's sugar 3 Tablespoons unsweetened cocoa powder Powdered confectioner's sugar for topping Put cherries in a strainer to drain. Preheat oven to 350 degrees F. Reserve 1 heaping cup dry cake mix and set aside. In large bowl, combine remaining cake mix, 1 egg, 4 ounces cream cheese and butter. Blend well. Spread batter into bottom of foil-lined 9 x 13-inch baking pan. Sprinkle with chocolate chips and press lightly into batter. Bake for 15 minutes and set aside. In medium bowl, cream 2 eggs, buttermilk, cream cheese, 1 cup powdered sugar, and cocoa until well blended. Slowly add reserved cake mix, and beat on medium speed until mixture is smooth and thickened (about 3 minutes). Place drained cherries on paper towels and gently blot dry. Spread cherries evenly over baked crust. Top with batter, and bake for 45 to 50 minutes, until lightly browned on top. Cool completely and cut into bars. Dust bar tops generously with sifted powdered sugar just before serving as the moisture in the bars will cause the sugar to melt within a matter of hours. Pattianne's Country Kitchen

Recipe #17

Chocolate Peanut Butter Marshmallow Bars

Recipe #17 Chocolate Peanut Butter Marshmallow Bars 1 stick (8 Tbsp or 1/2 cup) butter, melted but not hot 1 box (18.25 ounces) dark chocolate cake mix 1 (16 ounces) jar marshmallow fluff 1 cup peanut butter, chunky or smooth Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil. In a large bowl, combine cake mix and melted butter with a fork until crumbly. Remove 3/4 cup and set aside. Spread the remainder of the cake mix crumbles evenly over the bottom of the prepared baking pan. Remove lid of marshmallow fluff and warm in the microwave on High for 30 seconds. Drop dollops of marshmallow fluff evenly over the cake mix crumbles. Gently smooth marshmallow fluff over the crumbles, without dislodging the bottom layer. Warm the peanut butter in the microwave 30 seconds on High. Drizzle evenly over the marshmallow layer. Sprinkle reserved cake mix crumbles over the top of the top layer. Bake 15 to 20 minutes, until marshmallow pops through and begins to lightly brown. Cool completely before cutting. These are very rich, like candy bars, so cut them small. Store covered at room temperature. Makes 24 to 36 servings, depending on cut size. Pattianne's Country Kitchen

Recipe #18

Chocolate Nickel Bars

From Krista Vancouver B.C. Recipe #18 Chocolate Nickel Bars 1/2 cup (1 stick or 1/4 pound) butter 1 cup sugar 2 eggs, at room temperature 1 teaspoon vanilla 3/4 cup all-purpose flour 1/2 cup chopped cashews 3 tablespoons unsweetened cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon salt 2 cups miniature marshmallows 1 cup smooth peanut butter 1 cup (6 ounces) semisweet chocolate chips 1-1/2 cups crispy rice cereal, lightly crushed Preheat oven to 350 degrees F. Line a 9 by 13-inch baking pan with non-stick foil. In a large mixing bowl, cream butter and sugar until smooth. Add eggs and vanilla, mixing until combined. In a separate medium bowl, whisk together flour, cashews, unsweetened cocoa powder, baking powder, and salt. Add dry ingredients into egg mixture, stirring to combine. Pour into baking pan and smooth. Bake 15 to 20 minutes, or until tests done with a toothpick inserted in the center. Evenly distribute miniature marshmallows on top of hot baked layer. Bake an additional 2 minutes until marshmallows puff up, but do not brown. Cool bars to room temperature. Topping: Melt peanut butter and chocolate chips in the top of a double boiler over simmering water, stirring until smooth. Fold in crispy rice cereal. Spread topping over cooled chocolate bars. Chill until firm. Cut into bars. Keep chilled until time to serve. Refrigerate leftovers. Makes 36 to 48 bar cookies, depending on cut size. From Kista Vancouver, B.C. Canada "Thankyou"! Krista Pattianne's Country Kitchen

Recipe #19

Chocolate Bit Bars

Recipe #19 Chocolate Bit Bars 2/3 Cup margarine 1/2 Cup granulated sugar 1/2 Cup light brown sugar 2 eggs 1 tsp. vanilla 1 Cup all purpose flour 3/4 tsp. salt 3/4 tsp. baking soda 1 Cup chocolate chips 1 Cup quick cooking oatmeal 1 Cup chopped walnuts Preheat oven to 375 ï¿½ F. Cream together margarine and sugars. Add eggs and vanilla and beat until fluffy. Sift together flour, salt and soda. Add to creamed mixture, stir well. Stir in chips, oatmeal and nuts. Spread mixture in a greased 9 x 13" pan. Bake for 25 minutes. Remove from oven and cool. When cool dust with confectioners sugar. Pattianne's Country Kitchen

Recipe #20

Chocolate Walnut Bars

Recipe #20 Chocolate Walnut Bars This is a very easy and economical recipe to make. It is served in small thin slices, as it is very rich! 2 cups granulated sugar 1 1/4 cup (2 1/2 sticks) unsalted butter, creamed 3 cups ground tea biscuits (Arrowroot type) 3 cups ground walnuts 3 squares (3 ounces) semisweet chocolate, grated 1 teaspoon rum extract (optional) Glaze: 3 tablespoons milk** 2 tablespoons granulated sugar 1 tablespoon butter** 6 squares (6 ounces) semisweet chocolate chopped walnuts (optional) In a medium-size pot, bring 1 cup of water to a boil and add sugar, simmering until thickened slightly. Then add the butter, tea biscuits and ground walnuts. Mix all ingredients well, until dough forms. Remove from heat and divide into 2 equal halves. Knead the grated chocolate and rum extract if desired, into one of the halves of dough. Press the chocolate dough into a greased 11 x 13" baking dish Sprinkle some water on your hands to keep the dough from sticking to them. Spread the lighter batter on top of the chocolate, press evenly covering chocolate. Glaze: in a small saucepan on the stovetop, heat the milk, sugar and butter. When the butter has melted, add the chocolate squares. When the glaze is smooth, pour over top of the dough in the baking dish. Sprinkle finely chopped walnuts over top (if desired). Refrigerate for at least 2 hours. Cut into small thin bars. Makes 4 dozen. **Use a microwave to combine all ingredients. Grind the biscuits in a food processor or use graham cracker crumbs. **Optional: You can use light butter and skim milk. Pattianne's Country Kitchen

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Recipe #21

Chocolate Crackles

From Lorna Ontario Canada Recipe #21 Chocolate Crackles 1 cup semi-sweet chocolate pieces 1/3 cup salad oil 1 tsp. vanilla 1 tsp. baking powder 1/2 cup chopped walnuts 1/2 cup powdered sugar 1 cup brown sugar (packed) 2 eggs 1 cup flour 1/4 tsp. salt Melt chocolate. Combine with sugar and oil. Add eggs one at a time; beat well. Add vanilla. Combine flour, baking powder and salt. Add to chocolate mixture. Stir in nuts. Chill dough. Drop teaspoons of dough in powdered sugar. Roll to coat. Place on greased cookie sheet. Bake in 350 degree oven 10 to 12 minutes. Cool on rack. Makes 4 dozen. From Lorna Ontario, Canada "Thankyou"! Lorna Pattianne's Country Kitchen

Recipe #22

Chocolate Banana Cake

Recipe #22 Chocolate Banana Cake 1/2 cup margarine, softened 1 1/4 cups brown sugar 2 eggs 3 squares unsweetened chocolate, melted 2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon baking powder 1 1/2 cups mashed, ripe bananas 1/2 teaspoon vanilla Cream margarine and brown sugar until light and fluffy. Add eggs one at a time. Beat thoroughly after each. Stir in the cooled melted chocolate. Sift dry ingredients together and add to the batter alternately with the mashed bananas; stir in vanilla. Pour into 2 greased and floured 9-inch layer cake pans. Bake in preheated 350 degree oven for 35 to 40 minutes, until cake tests done. Frost with a fluffy white frosting. Pattianne's Country Kitchen

Recipe #23

Chocolate Mayonnaise Cake

Recipe #23 Chocolate Mayonnaise Cake 2 cups flour 1/2 cup cocoa 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 cup sugar 3/4 cup mayonnaise 1 cup water 1 teaspoon vanilla Sift together the flour, cocoa, soda and salt. Cream together the sugar, mayonnaise, water and vanilla. Add dry ingredients to the creamed mixture; stir until well blended. Pour batter into greased and floured layer cake pans (or a 9- x 13-inch pan). Bake at 350ï¿½F. for about 25 minutes. Pattianne's Country Kitchen

Recipe #24

Easy Chocolate Filled Angel Food Cake

Recipe #24 Easy Chocolate Filled Angel Food Cake 1 10-inch angel food cake 32 large marshmallows 1/3 cup water 1/4 teaspoon salt 1 cup semisweet chocolate chips 1/2 teaspoon vanilla Whipping cream Slice 1 inch off top of angel food cake and set aside. Cut down into cake and carefully remove core of the cake, leaving a wall approximately 1-inch thick on bottom and sides. Place cake on plate. In medium saucepan combine marshmallows, water, and salt. Cook, stirring constantly, over low heat until marshmallows have melted. Add chocolate chips and vanilla, stirring until chocolate has melted and mixture is smooth. Cool to room temperature. Whip 1 cup heavy whipping cream until soft peaks form; fold into the cooled chocolate mixture. Spoon chocolate mixture into hollowed cake; replace top section of cake. Frost with additional whipped cream or sprinkle with sifted confectioners' sugar. Pattianne's Country Kitchen

Recipe #25

Elegant Flourless Chocolate Cake

Recipe #25 Elegant Flourless Chocolate Cake I hope you enjoy this flourless chocolate cake topped with a chocolate ganache and three flavors of chocolate shavings sitting in a pool of raspberry pureï¿½, which makes quite an elegant dessert. Cake: 1/2 pound (2 sticks) butter 6-1/2 ounces semisweet chocolate, broken in half* 9 egg yolks 1 cup sugar 4 egg whites Ganache: 8 ounces semisweet chocolate, broken in half**See Note 3/4 cup heavy cream 2 tablespoons butter 2 tablespoons sugar Garnish: 3/4 cup toasted almonds Semisweet, White, Milk and/or Bittersweet Chocolate Bars** For Serving: 10 ounce bag frozen raspberries, defrosted powdered sugar cocoa powder Heat oven to 325 degrees F. Lightly grease 9-inch springform pan. Line pan bottom with parchment and lightly grease it. Melt butter and chocolate in double boiler. Allow to come to room temperature. Beat yolks and sugar with electric mixer for 4 minutes. Scrape sides and continue beating for 2 more minutes. Beat egg whites until stiff. Fold chocolate into yolks. Fold egg whites into yolk mixture. Pour into prepared pan. Spread evenly. Bake for 50 minutes to an hour or until toothpick is clean when removed. Allow to cool in pan for 20 minutes. (Top of cake will sink.) Invert on serving dish. Refrigerate at least for 1 hour or overnight. For Ganache: Place chocolate in stainless steel bowl. Heat cream, butter and sugar over medium-high heat. Bring to a boil. Pour over chocolate. Let stand for 5 minutes or so. Whisk until smooth. Remove cake from refrigerator. Use a spatula to spread some ganache on sides of cake. Pour remaining ganache over top of cake. Smooth on top and sides of cake. Refrigerate for 30 minutes. **NOTE: If used bar semisweet chocolate, just use remaining squares. Or use 1 cup plus 1 tablespoon and 1 teaspoon semisweet chocolate chips. Or use 1 -1/3 cups semi-sweet chocolate chips. Taking a small pointed knife make a few holes in side of cake. Insert almond slices. Continue all around cake until sides are similar to a pinecone; With a potato peeler, scrape chocolate bars to make chocolate curls. Cover entire cake with curls. Alternating with flavors and/or colors. For Serving - Process bag of raspberries in food processor. Add 1/2 to 1 cup of powdered sugar to taste. Press puree through sieve to remove seeds. Drizzle some on serving plate. Place cake slice on top. Sprinkle powdered sugar and cocoa powder over all. From Dianne Winnipeg, Manitoba "Thankyou"! Dianne Pattianne's Country Kitchen

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Next 6 Recipes are Lowcalorie/fat/Carb

Recipe #26

Caramel Cream Brownie Trifle

Lowcalorie/Fat

Recipe #26 Caramel Cream Brownie Trifle Low/Cal/Carb Diabetic Exchanges 1 box (1 lb 2.3 oz) Betty Crockerï¿½ fudge brownie mix Water, vegetable oil and eggs called for on brownie mix box 1 box (4-serving size) chocolate fudge instant pudding and pie filling mix 2 cups milk 1/4 cup caramel topping 1 container (8 oz) frozen whipped topping, thawed 1 cup chopped walnuts Heat oven to 350ï¿½F. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour. Make pudding mix as directed on box for pudding, using milk; refrigerate. Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping. In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat. Cover and refrigerate at least 2 hours before serving but no longer than 24 hours. Store covered in refrigerator. Nutrition Information: 1 Serving: Calories 215 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3g, Trans Fat ncg); Cholesterol 15mg; Sodium 120mg; Total Carbohydrate 25g (Dietary Fiber 1g, Sugars ncg); Exchanges: 1 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: nc NOTE: Garnish with chocolate shavings or chocolate curls. To make the curls, pull a vegetable peeler across a milk chocolate candy bar, using long, thin strokes. (The curls will be easier to make if the chocolate is slightly warm, so let the chocolate stand in a warm place for about 10 minutes.) Use a toothpick to lift the curls from the chocolate to the trifle. Drizzle the whipped topping mixture with additional caramel topping and sprinkle with additional chopped walnuts. Pattianne's Country Kitchen

Recipe #27

Buttermilk Brownies (with chocolate frosting)

Low Calorie/fat

Recipe #27 Buttermilk Brownies (with chocolate frosting) "YUMMY"!! Very Low calorie/fat/carb Diabetic Exchanges below: These rich brownies with a yummy icing are a chocoholic's dream. Sprinkle with toasted walnuts or mix walnuts with the frosting, if desired. Cut into small squares. 1 Cup water 1/3 Cup canola oil 2 Cup flour 2 Cup sugar 1/4 Cup cocoa 1/2 Cup buttermilk 1 teaspoon baking soda 1 large egg white, well beaten Chocolate Buttermilk Frosting: Buttermilk, made from nonfat milk, is low in fat with no butter at all! By using cocoa, you are getting chocolate without the saturated fat. 6 tablespoons margarine 1/3 Cup buttermilk 1/4 Cup cocoa 1 box (16 oz.) confectioner's sugar 1/2 teaspoon vanilla extract Preheat oven to 400ï¿½ F. Combine water and oil in a small saucepan; bring to a boil. Combine flour, sugar, and cocoa in a mixing bowl. Add hot water mixture and stir well. Combine buttermilk and baking soda; stir until soda dissolves. Add buttermilk mixture and egg to batter; mix well. Spoon into a greased 15X10X1-inch jelly roll pan coated with non-stick cooking spray. Bake for 15 minutes. Frost brownies with Chocolate Buttermilk Frosting while warm. Cool and cut into squares. "ENJOY"!! Makes about 3 1/2 Dozen Brownies. Frosting: Combine margarine, buttermilk, and cocoa in a medium saucepan; bring to a boil. Add confectioner's sugar and vanilla, blend until smooth. Per Serving (Brownies and Icing): 135 Calories; 2g protein; 26g carbohydrate; 1g dietary fiber; 0 mg cholesterol; 59 mg sodium; 4g fat. Diabetic Exchanges: 1 other carb; 1 fat. Pattianne's Country Kitchen

Recipe #28

Chocolate Cake (w/Raspberry Sauce)

Low Calorie/fat

Recipe #28 Chocolate Cake (w/Raspberry Sauce) Low/Cal/fat Both chickpeas and mayonnaise keep this butter-less chocolate cake moist and nutritious. 1 1/2 cups semi-sweet chocolate chips 2 cups garbanzo beans (chickpeas) ï¿½ cooked if fresh, drained if canned 2 eggs 1/2 cup egg substitute 1 cup sugar 3 tablespoons mayonnaise 1/2 teaspoon baking powder powdered sugar Place rack on middle level and pre-heat oven to 350 ï¿½F. In a small bowl, melt chocolate in microwave oven on medium power for two minutes. In food processor or blender, combine beans, eggs and egg substitute, blending on high for thirty seconds. Add chocolate, sugar, mayonnaise and baking powder and process until smooth. Pour mixture into 9ï¿½ heart shaped non-stick baking pan or a round pan, baking for 45 minutes or until an inserted knife comes out clean. Cool and dust with powdered sugar and serve with pureed and strained raspberry sauce and fresh raspberries as a garnish. Makes 8 servings. Nutrional Values: Fat: 13.9 g Carbohydrates: 62.0g Calories: 380.6 Protein: 7.7g Pattianne's Country Kitchen

Recipe #29

Died and Went to Heaven Chocolate Cake

Low Calorie/fat

Recipe #29 Died and Went to Heaven Chocolate Cake Yum Yum!! Lowcalorie/fat/carb Diabetic 1 3/4 cups all-purpose flour 1/2 cup SPLENDAï¿½ No Calorie Sweetener, Granulated 1/2 cup SPLENDAï¿½ Brown Sugar Blend 3/4 cup cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 1/4 cups low-fat buttermilk 1/4 cup vegetable oil 2 large eggs, lightly beaten 2 teaspoons vanilla extract 1 cup hot strong black coffee Preheat oven to 350 degrees F. Grease cake pan or bundt with non-stick cooking spray, set aside. Blend flour, SPLENDAï¿½ Granulated Sweetener, SPLENDAï¿½ Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl. Combine buttermilk, oil, eggs, vanilla extract, and coffee in a small bowl. Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes). Pour batter into cake pan or bundt pan. Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes. Serving Size: 1 slice (1/10 of cake) Nutrition Info; Servings Per Recipe: 10 Amount Per Serving Calories: 230 Calories from Fat: 70 Total Fat: 8g Saturated Fat: 2g Cholesterol: 45mg Sodium: 390mg Total Carbs: 33g Dietary Fiber: 3g Sugars: 13g Protein: 6g Pattianne's Country Kitchen

Recipe #30

Vanilla-Chocolate Parfait

Low Calorie/fat

Recipe #30 Vanilla-Chocolate Parfait Very Low Fat/Calorie!! "YUM"!! 1 pkg. sugar-free vanilla pudding mix 1 pkg. sugar-free chocolate pudding mix 16 individual graham squares (or 1/2 cup crumbs) 2 oz. semi-sweet chocolate, grated 1/2 cup fat-free whipped topping (optional) In separate bowls, prepare vanilla and chocolate pudding mixes according to the package directions. Cover and refrigerate both puddings. Crush graham crackers into crumbs. Layer parfait into four small custard cups, parfait glasses or wine glasses. Spread 1 Tbsp. chocolate pudding per serving. Top with 1 Tbsp. graham cracker crumbs. Top with 1 Tbsp. vanilla pudding. Top with 1 Tbsp. graham cracker crumbs. Repeat for a second layer. Garnish with the grated chocolate. Add a dollop of fat-free whipped topping if you wish. Serves 4. Nutritional values per serving: 135 calories, 5g fat, 3g saturated fat, 1 mg cholesterol, 137mg sodium, 22g carbohydrates, 13g sugars, 2g protein Pattianne's Country Kitchen

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Recipe #31

Black Devil's Food Cake

Low Calorie/fat

Recipe #31 Black Devil's Food Cake Low-Fat Chocolate Cake Very LowFat/calorie/carb Thanks to applesauce and fat-free buttermilk, this delicious chocolate cake is much lower in fat than traditional ones. Coffee helps to boost the flavor of the chocolate Vegetable oil spray 2 cups all-purpose flour, plus flour for dusting pan 1-3/4 cups sugar 1/2 cup unsweetened cocoa powder 1 Tablespoon baking soda 2/3 cup unsweetened applesauce 1 cup fat-free or low-fat buttermilk 2 Tablespoons vegetable oil 1 cup strong coffee Preheat oven to 350 degrees. Spray a 13x9x2-inch pan with vegetable oil spray. Dust with flour; shake off excess. In a large mixing bowl, sift together flour, sugar, cocoa powder, and baking soda. Whisk in applesauce, buttermilk, and vegetable oil. In a small saucepan, bring coffee to a boil over medium-high heat. Stir gently into batter. Mixture will be soupy. Pour into pan. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Serve warm or let cool completely. Makees 20 servings. Frost with Seven-minute frosting or a dusting of powdered sugar. Nutrition facts per serving: 140 calories, 2 g fat, 0 mg cholesterol, 202 mg sodium, 30 g carbohydrate and 1 g fiber. Pattianne's Country Kitchen

Recipe #32

Chocolate Banana Burrito

Serves 1

Recipe #32 Chocolate Banana Burrito Serves 1 1 whole fresh banana, fresh, peeled 1 tablespoon semisweet chocolate chips 1 (10-inch) flour tortilla 1 scoop vanilla ice cream 1 tablespoon pecan pieces, toasted 1 egg yolk 2 ounces caramel sauce 1/2 ounce chocolate syrup Warm tortilla. Roll banana with chocolate chips, place in tortilla. Fold ends over, seal with egg yolk. Deep fry until golden brown and chocolate is melted, about 4 minutes at 350 degrees F. Cut in center on a bias. Place burrito with points up on a dessert plate, pooled with caramel sauce. Add scoop of vanilla ice cream next to burrito. Sprinkle with pecans, decorate with chocolate syrup. Serves 1. Pattianne's Country Kitchen

Recipe #33

Chocolate-Frosted Cheesecake-Topped Fudge Brownies

Recipe #33 Chocolate-Frosted Cheesecake- Topped Fudge Brownies "YUMMY"!! Easy/Quick!! 1 package fudge brownie mix (21-24oz) and whatever ingredients called for on the package. 6 oz. semi-sweet chocolate chips (optional) 8 oz. Cream cheese, softened 2 tbsp. Margarine or butter, softened 1 tbsp. Cornstarch 14 oz can sweetened-condensed milk 1 egg 1 tsp. Vanilla Heat oven to 350 degrees. Make brownie mix as directed on package. Add chocolate chips if desired. Spread into a well-greased 13x9 baking dish. In a small mixer bowl beat cream cheese, margarine & cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg, & vanilla until smooth. Pour evenly over brownie mix. Bake 45 minutes or until top is lightly browned. Cool. Spread with frosting. Cut into bars. Store in refrigerator. "ENJOY"!! Frosting: 2 tbsp. Margarine or butter, melted 2 tbsp. Unsweetened cocoa 1 tsp. Vanilla powdered sugar dash of milk Stir together melted margarine & cocoa. Stir in powdered sugar and vanilla until you get the right consistency. Add milk to get a good spreading consistency. Pattianne's Country Kitchen

Recipe #34

Black Bottom Mini-Cupcakes

Recipe #34 Black Bottom Mini-Cupcakes 1-1/2 cups all-purpose flour 1/4 cup unsweetened cocoa 1 cup sugar 1 teaspoon baking soda 1 teaspoon salt 3/4 cup water 1/3 cup vegetable oil (we used canola) 1 Tablespoon cider vinegar 1 teaspoon pure vanilla extract 6 ounces semi-sweet chocolate chips (about 1 cup) Preheat oven to 350 degrees F. Line mini-muffin tins with paper liners. In a small bowl, blend cream cheese, egg, and 1/3 cup sugar until smooth. Set aside. In a nonreactive large mixing bowl, whisk together flour, cocoa, baking soda, salt, and 1 cup sugar. Stir in water, vegetable oil, vinegar, and vanilla. Beat until smooth. Fill paper-lined cups about 1/2 full. Top each with about a half teaspoon cream cheese mixture. Press 2 chocolate chips into cream cheese on each cupcake. Bake in center of oven 14 minutes, or until firm. Cheese filling will still be a bit soft. Cool completely before serving. Makes about 60 mini-cupcakes. For standard cupcakes: Preheat oven to 350 degrees F. Line 24 standard muffin cups with paper liners. Prepare filling and batter as above. Fill paper-lined cups about 1/2 full. Top each with about a tablespoon cream cheese mixture. Press 3 to 4 chocolate chips into cream cheese on each cupcake. Bake in center of oven 25 to 30 minutes, or until firm. Cheese filling will still be a bit soft. Yield: 24 cups (or cupcakes) Pattianne's Country Kitchen

Recipe #35

Caramel Mousse Mini-cups

Recipe #35 Caramel Mousse Mini-cups 1 box Chocolate Supreme Brownie Mix with Hershey's Syrup,1 pound, 5.3 ounce box 3 eggs, lightly beaten 1/2 cup butter, melted 1/8 cup water 1 bag (14 ounces) Kraft caramel squares, unwrapped and cut into 6ths . Chocolate Mousse Frosting: 1 envelope unflavored gelatin 2 Tablespoons cold water 1/4 cup boiling water 2/3 cup sugar 1/3 cup cocoa 1-1/2 cups cold whipping cream 2 teaspoons vanilla extract Preheat oven to 350 degrees F. Place paper muffin cups in mini-muffin tins. Combine brownie mix (including chocolate syrup pouch), eggs, melted butter, and water. Mix only until combined. Fill muffin cups half full. Bake for 10 minutes. Immediately place pieces of caramel on top of each hot muffin to melt slightly. Let muffins completely cool to room temperature before frosting, 45 minutes to 1 hour. Meanwhile, prepare mousse frosting. Mousse Frosting: In small bowl, sprinkle gelatin over cold water. Let stand 1 minute to soften. Add boiling water and stir until gelatin is completely dissolved and mixture is clear. Cool slightly. In small mixer bowl, stir together sugar and cocoa. Add whipping cream and vanilla. Beat on medium speed of electric mixture, scraping bottom of the bowl occasionally, until stiff. Pour in gelatin mixture and beat until well blended. Chill in refrigerator about 15 minutes to firm up. Fill pastry bag with mousse frosting and form a swirl on the top of each mini-cup (or spread on by hand). Refrigerate mini-cups in a covered container overnight. Best when served at room temperature, but refrigerate leftovers. Makes about 6 dozen mini-cups. "ENJOY"! Pattianne's Country Kitchen

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Recipe #36

Cupids Pillows

for
Valentines or "Anytime"!

and Lowcalorie/fat too!
Recipe #36 Cupids Pillows Lowcalorie/fat/carb 1 pkg. (17.3 oz.) puff pastry sheets (2 sheets), thawed 1 egg white 3/4 cup good-quality semi-sweet chocolate chunks 2 cups fresh or frozen raspberries, pitted cherries, or chopped strawberries (or a mixture) Roll a single puff pastry sheet into about a 16" square. Brush pastry lightly with egg white. Cut pastry sheet into sixteen 4"x4" squares. Place about 1 tsp. chocolate and one or two raspberries in center of each square. Fold to form a triangle and press firmly on both edges with a fork or pastry crimper to seal. Prick the centre of the pastry with a fork Repeat with remaining pastry sheet, chocolate and raspberries. Put filled pastries onto large un-greased sheets, or muffin cups to bake so no juice runs out. Freeze 30 minutes. Pastries can be fully frozen individually at this point and sealed in a heavy-duty bag for later use. Preheat oven to 375ï¿½F. Bake 17 min. or until puffed and golden. Serves 16. Nutritional Info: Amount Per Serving: Calories: 168.9 Total Fat: 10.4 g Cholesterol: 0.0 mg Sodium: 148.5 mg Total Carbs: 16.8 g Dietary Fiber: 1.7 g Protein: 2.9 g Pattianne's Country Kitchen

Recipe #37

Chocolate Kiss Wontons

for
Valentines or "Anytime"!

Recipe #37 Chocolate Kiss Wontons 8 x wonton wrappers (available in the refrigerated or frozen section of most grocery stores) 1/4 cup peanut butter (smooth or chunky) 1 x ripe banana, peeled and sliced into 1/4-inch-thick slices 8 x Hersheyï¿½s caramel kisses, unwrapped Powdered sugar for dusting Vegetable oil for deep-frying Place a small bowl of warm water beside wonton wrappers. Put a single wonton wrapper on a clean, dry surface in front of you. Smear 1 tsp of peanut butter onto the center. Set a banana slice on top of peanut butter and top banana with a chocolate kiss. Dip your finger in water and trace a circle on the wonton wrapper around the stack of ingredients (water is the glue of wonton wrappers). Pinch and seal wrapper around the ingredients and pinch it at the top so that it resembles a large kiss. If you are not going to fry the wontons immediately, cover with a damp dishtowel and refrigerate. Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350ï¿½F (see oil dissertation above). When oil is ready, fry 4 wontons at a time. Fry for approximately 1 minute, or until wonton wrapper is a golden brown. Remove and place on paper towel to absorb excess oil. Adjust heat so that it is 350ï¿½F again and continue with next batch. Pattianne's Country Kitchen

Recipe #38

French Chocolate Tea Cake

Recipe #38 French Chocolate Tea Cake "YUMMY"!! Easy/Quick!! 1 cup granulated sugar 1/2 cup butter or butter flavored shortening 1/2 cup flour 2 whole, large eggs 2 level tablespoons cocoa 2 teaspoons vanilla extract 1/2 cup pecans ï¿½ chopped Cream together the granulated sugar and butter/shortening. Add the eggs, vanilla and cocoa. Fold in the flour and nuts; Bake for 45 minutes at 275 *F. in 8x8 inch pan. Place pan on wet tea cloth or towel for 15 to 20 minutes to cool after removal from oven. Cut into small squares when the cake has cooled. Semi sweet chocolate bits can be sprinkled over the top of the cake and allowed to soften; then, spread evenly over the cake surface. "ENJOY"!! Pattianne's Country Kitchen

Recipe #39

Chocolate Dream Bars

Recipe #39 Chocolate Dream Bars 125 mL--1/2 cup butter or margarine softened 175 mL--3/4 cup granulated sugar 5 mL--1 tsp vanilla extract 2 eggs 175 mL--3/4 cup all-purpose flour 30 mL--2 tbsp cocoa powder 1 mL--1/4 tsp baking powder pinch salt 125 mL--1/2 cup chopped pecans or walnuts 500 mL--2 cups miniature marshmallows 250 mL--1 cup semi-sweet chocolate chips 250 mL--1 cup peanut butter 500 mL--2 cups RICE KRISPIES* cereal In mixing bowl, cream butter and sugar until fluffy. Add vanilla and eggs, beating well after each addition. Combine flour, cocoa, baking powder, salt and chopped nuts. Stir into egg mixture until well combined. Spread mixture in bottom of greased 3.5 L (13 x 9") pan. Bake at 180ï¿½C (350ï¿½F) 15-20 minutes. Sprinkle marshmallows evenly over layer in pan. Bake an additional 3 minutes. Let cool. In small saucepan, combine chocolate chips and peanut butter. Cook over low heat, stirring constantly, until melted. Stir in cereal and spread mixture evenly on top of cooled marshmallow layer. Refrigerate 2 hours or until firm. Cut into bars. Pattianne's Country Kitchen

Recipe #40

Marshmallow Slice

Recipe #40 Marshmallow Slice 250 mL--1 cup semi-sweet chocolate chips 125 mL--1/2 cup peanut butter chips(or additional chocolate chips) 500 mL--2 cups miniature marshmallows 500 mL--2 cups RICE KRISPIES* cereal In saucepan over low heat, melt chocolate and peanut butter chips, stirring constantly until smooth. Remove from heat. Mix in marshmallows and cereal until well coated. Turn out onto waxed paper and shape into 45 cm (18") log by bringing long sides of waxed paper together and pressing firmLy. Wrap tightly in the waxed paper and chill until firm, about 1 hour; slice. Let stand 10 minutes at room temperature for easier slicing after longer chilling. Microwave Method: Microwave at MEDIUM (50%) 2-3 minutes, stirring every 45 seconds until mixture can be stirred smooth. Pattianne's Country Kitchen

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Recipe #41

Back Russian Cake

Cake Mix

Recipe #41 Black Russian Cake Cake Mix Flavored with chocolate and coffee liqueur. 1 package dark-chocolate cake mix 1 cup vegetable oil 1 (3-ounce) package instant chocolate pudding 4 eggs 3/4 cup strong coffee 1/2 cup creme de cacao 1/4 cup Kahlua Topping: 1 cup confectioner's sugar, sifted 2 Tablespoons strong coffee 2 Tablespoons Kahlua 2 Tablespoons creme de cacao Combine the cake mix, oil, pudding mix, eggs, coffee, creme de cacao, and Kahlua in a large bowl. Beat for 4 minutes until quite smooth. Pour into a greased 10-inch tube pan until three-fourths full. (Save any remaining batter for cupcakes or to simply eat on the spot.) Bake 45 to 50 minutes at 350 degrees F. Remove from the pan and invert onto a serving plate. Punch holes throughout the cake with a skewer or ice pick. Prepare the topping by combining the confectioner's sugar, coffee, Kahlua, and creme de cacao. Mix well and spoon over the warm cake. Makes 8 to 10 servings. Pattianne's Country Kitchen

Recipe #42

Mini Cappuccino Cheesecakes

Lowcalorie/fat

Recipe #42 Mini Cappuccino Cheesecakes Lowcalorie/fat 4 chocolate wafer cookies, crushed (1/4 cup) 2 containers (8 ounces each) fat-free soft cream cheese 1 package (8 ounces) reduced-fat cream cheese softened 2/3 cup sugar 1/4 cup fat-free (skim) milk 2 Tbsp. all-purpose flour 2 teaspoons vanilla 3 egg whites 2 Tbsp. sugar 1 Tbsp. plus 2 teaspoons instant espresso coffee (dry) 1 Tbsp. sugar 1/8 teaspoon ground cinnamon Baking cocoa, if desired Heat oven to 300ï¿½F. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray. Sprinkle 1 teaspoon of the chocolate wafer crumbs on bottom of each muffin cup. Beat cream cheeses in medium bowl, using wire whisk, until smooth. Beat in 2/3 cup sugar, the milk, flour, vanilla and egg whites until almost smooth. Reserve 1 1/2 cups of the batter. Beat 2 tablespoons sugar and the coffee into remaining batter, using wire whisk, until blended. Carefully spoon about 3 tablespoons coffee batter into each muffin cup. Carefully spoon 2 tablespoons reserved vanilla batter over coffee batter. Mix 1 tablespoon sugar and the cinnamon; sprinkle over vanilla batter. Bake about 18 minutes or just until set. Cool 30 minutes. Cover and refrigerate at least 2 hours but no longer than 24 hours. Run small metal spatula around edge of each muffin cup; remove cheesecakes. Sprinkle with cocoa. Pattianne's Country Kitchen

Recipe #43

Chocolate Angel Torte

Lowcalorie/fat

Recipe #43 Chocolate Angel Torte Lowcalorie/fat 1 9 inch prpared angel food cake 1 container (8 ounces) light frozen whipped topping thawed chocolate curls and fresh raspberries for garnish For the filling: 1 package (6 ounces) semi sweet chocolate morsels 3/4 cup low fat sour cream at room temperature 2 teaspoons dark RUM or orange juice To prepare the filling in a double boiler over simmering (not boiling) water melt the chocolate morsels. Remove pan from water, add sour cream and stir until smooth and well blended. Stir in rum mix well, let cool until chocolate mixture is thick enough to spread about 10 minutes. Using a serrated knife, split the cake horizontally into 3 layers. Place bottom layer on a serving plate, spread with half of chocolate mixture. Top with the second cake layer and spread with remaining chocolate mixture. Top with third cake layer. Spread whipped topping over top and sides of cake. Chill for 1 hour before serving. Sprinkle with chocolate curls and garnish with fresh raspberries. Variation: Fruit lovers can omit the chocolate filling and fill cake with a mixture of crushed strawberries and light frozen whipped topping thawed. Garnish the torte with whole strawberries Pattianne's Country Kitchen

Recipe #44

Chocolate Dipped Clouds

Lowcalorie/fat
From Betty
Recipe #44 Chocolate Dipped Clouds Lowcalorie/fat 3 egg whites 1/2 tsp cream of tartar 1/2 cup granulated sugar 1 tsp vanilla extract for the chocolate coating 6 ounces bittersweet chocolate chopped 1 tsp unsalted margarine preheat oven to 225 deg. Line 2 baking sheets with waxed paper. In large mixing bowl using an electric mixer set on high speed. Beat egg whites until foamy, beat in cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, but not dry peaks form, beat in vanilla until combined... Using a teaspoon shape meringue mixture into twenty-four 1 1/2 inch rounds, place 1 inch apart on prepared baking sheets. Bake meringues until firm and dry about 30 minutes. Turn off oven, let meringues cool in oven until dry and crisp about one hour. While meringues are cooling prepare chocolate coating in a double boiler set over simmering (not boiling) water. Melt chocolate stirring constantly until smooth, remove from heat, add margarine and stir until melted and smooth cool completely. Carefully remove meringues from waxed paper, dip each meringue halfway into coating allowing excess to drip back into bowl. Place meringues on waxed paper let stand until set. From Betty Burnaby, B.C. Canada "Thankyou"! Betty Pattianne's Country Kitchen

Recipe #45

Chocolate Cream-Cheese Truffles

Very Lowcalorie/fat

Recipe #45 Chocolate Cream-Cheese Truffles Very Low/calorie/fat/carb 5 1 oz. (30 g) squares unsweetened chocolate, chopped 1 8 oz. (250 g) pkg cream cheese, at room temperature 4 cups (1 L) sifted icing sugar 1 tsp. (5 ml) vanilla Toppings: Chopped toasted nuts, grated chocolate , flaked coconut and unsweetened cocoa Melt chocolate in the top of a double boiler set over simmering water, stirring until smooth. Remove from heat; set aside to cool. Beat cream cheese using an electric mixer until smooth, then gradually add icing sugar until blended. Add vanilla and melted chocolate, mixing thoroughly. Refrigerate until mixture handles well. Roll into 1 inch *2.5 cm) balls. Roll each ball in topping of choice. Keep refrigerated. Makes 4 dozen. Per truffle: 67 calories, 3.4g fat, 9.7 g carbo, 0.5 g dietary fibre Pattianne's Country Kitchen

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Alergy Vegetarian and Special Diet Chocolate recipes

Recipe #46

Banana Cake With Chocolate Ganache

Soy Milk

from Heather Deep Cove B.C. Recipe #46 Banana Cake With Chocolate Ganache Soy Milk Recipe Cake: 3 cups light spelt flour 1 cup raw sugar 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon sea salt 3 ripe bananas pureed 2/3 cup vanilla soy milk 1/2 cup sunflower oil 1/3 cup water 1/4 cup apple cider vinegar 2 teaspoon vanilla Ganache: 1 cup semisweet chocolate chips 1/3 cup vanilla soy milk Preheat oven to 350. Grease 10-inch bundt pan. In large bowl whisk together flour, sugar, baking soda, baking powder and salt. Make a well in center of dry ingredients. Add bananas, soy milk, oil, water, vinegar and vanilla then whisk until just mixed. Immediately pour into prepared pan and place on baking tray. Bake on middle rack of oven 45 minutes. Cool 30 minutes and invert onto serving plate. In stainless steel bowl set over pan of hot but not boiling water melt chocolate chips. Remove from heat then with wooden spoon stir in soy milk and pour over cake. From Heather Deep Cove, B.C. Canada "Thankyou"! Heather Pattianne's Country Kitchen

Recipe #47

Vegan Chocolate-Mint Cake

Recipe #47 Vegan Chocolate-Mint Cake Egg replacer for 2 eggs 1 cup soy milk 1/2 cup prune puree 2 tsp vanilla 1 cup boiling water 1 cup packed brown sugar 1 cup flour 3/4 cup whole-wheat flour 3/4 cup cocoa 1 1/2 tsp baking soda 1 tsp salt 3/4 cup fresh mint, minced Pre-heat oven to 350 degrees. Lightly grease a 13 x 9 cake pan. Mix together the egg replacer, soy milk, prunes, vanilla and water. In a separate bowl, combine the sugar, flour, cocoa, baking soda and salt. Slowly add to the wet ingredients and stir to combine. Add the fresh mint. Pour into cake pan and bake for 30 to 35 minutes, until a toothpick inserted into the cake comes out clean. Pattianne's Country Kitchen

Recipe #48

Chocolate Cake

Low Fat Tofu and Soy Milk

Recipe #48 Chocolate Cake 300G (10.5 oz) low-Fat silken tofu (Mori-Nu or similar) 1/2 cup flavourful honey 1 tbsp vanilla 1 1/3 cups low-fat soymilk 1 cup chopped, pitted dates, soaked in boiling water 15 minutes and drained 1/2 cup cocoa 2 cups flour 1/4 cup spelt flour 1 tbsp cornstarch 1/2 tbsp baking powder 1/2 tsp baking soda Pinch of salt Preheat oven to 360ï¿½F. Grease and flour a 9? cake pan. Place tofu, honey, vanilla, soymilk and dates in a food processor and blend until smooth. Sift the dry ingredients together. Fold through tofu mixture and pour pan. Bake for 1 hour, cool completely in pan. Pattianne's Country Kitchen

Recipe #49

Vegan Chocolate Cake

Recipe #49 Vegan Chocolate Cake 1 1/2 cups organic, unbleached flour, sifted (regular flour works) 3 Tbsp organic cocoa powder, sifted(regular cocoa works) 1 tsp baking powder 1/2 tsp baking soda 3/4 cup evaporated cane juice (organic sugar) (regular sugar works ) 1/4 tsp salt 5 Tbsp canola oil (may substitute safflower oil) 2 tsp raspberry vinegar *optional 1 tsp vanilla extract or 1/2 tsp almond extract 1 1/4 cup vanilla soy milk (if batter seems too thick, add more) Preheat oven to 350 F Place flour, cocoa, baking powder and soda, sugar and salt in a medium size mixing bowl. Whisk to combine. Pour the soy milk, oil, vinegar, and vanilla into the flour mixture. Whisk the wet and dry ingredients together until smooth, then pour into a 9 x 9 inch baking pan. (Spray cake pan with nonstick cooking spray before pouring in cake batter.) Bake at 350 F for about 25 - 30 minutes; test with a toothpick. It is done when toothpick comes out clean. Cool on a cooling rack, then remove from pan. Pattianne's Country Kitchen

Recipe #50

Eggless Chocolate Cake

Recipe #50 Eggless Chocolate Cake 3 cups All-purpose flour 2 cups Castor sugar 1/2 cup Cocoa powder 2 tsp Baking powder 1 tsp Salt 3/4 cup Vegetable oil 1 tsp Vanilla essence 2 tsp Vinegar 2 cups Cold water In a large mixing bowl, sift together all the dry ingredients. To this mixture of dry ingredients add the oil and mix thoroughly. Add the essence and vinegar. Mix well Add cold water gradually stirring continuously. Pour the mix into a greased 9 x 13 inch cake pan. Bake at 180ï¿½C for 35-40 minutes or until done. While the cake cools completely, prepare the topping for the cake. For the topping, in a saucepan, heat the cream on medium heat. Do not allow it to boil. Add the chocolate pieces and mix thoroughly till you get a uniform mixture of cream and chocolate. Remove from stove. Once the cake has cooled completely cover it all with the topping. Save a quarter of the topping mixture and put it in a piping cone or. Decorate the cake with the design of your choice such as flowers or any random design. Topping: 2 cups Thick cream 2 1/2 cup Semi-sweet cooking chocolate (chopped) Pattianne's Country Kitchen

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Recipe #51

Chocolate Zucchini Cake

Low Fat

Recipe #51 Chocolate Zucchini Cake Low Fat/calorie 1 cup of all-purpose flour 1 cup of whole wheat flour 3/4 cup of cocoa powder 2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 tsp ground cinnamon 1 cup of egg substitute (or 4 eggs) 3/4 cup of vegetable oil 3/4 cup of applesauce 3 cups of grated zucchini Preheat oven to 350 degrees F and grease a 9ï¿½13 in baking pan (I used two 9in cake pans). In a medium bowl, stir together the flours, cocoa powder, baking soda, baking powder, salt, and cinnamon. In a separate bowl, whisk together the egg substitute, oil, and applesauce. Pour mixture into the dry ingredients and mix well. Fold in the zucchini until evenly distributed. Pour into the prepared baking pan. Bake for 45-55 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Wait until the cake is completely cooled and then you can frost the cake with your favorite frosting. Pattianne's Country Kitchen

Recipe #52

Sticky Chocolate CakeW/Black Chocolate Sauce

Lowcalorie/fat

From Della Daly City CA Recipe #52 Sticky Chocolate Cake W/Black Chocolate Sauce Lowcalorie/fat/carb 1 1/4 cup sugar 1 1/4 cup flour 1/2 cup unsweetened cocoa powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup fat free mayonnaise 1/2 tsp vinegar 1/2 cup prune juice 1/2 cup water 1 tsp vanilla 1 nonstick spray Black Chocolate Sauce: 1 cup water 1 1/2 cup sugar 1 cup unsweetened cocoa powder 1 tbp vanilla Preheat oven to 350 degrees. Combine all dry ingredients and mix well. Add wet ingredients, except Black Chocolate Sauce and mix thoroughly with an electric mixer. Spray an 8" square baking pan with nonstick spray. Pour batter into pan. Bake for 40-50 minutes, or until center springs back when touched lightly. Remove from oven. Let sit 10 minutes. Poke holes in cake about 2? apart, and pour chocolate sauce over cake. Serve with a dollop of Chocolate sauce. Sauce: Put water and sugar into a saucepan and bring to a boil. Cook for 5 minutes. Remove from heat and add cocoa, stirring constantly. Return to low heat and simmer for 5 minutes, until the cocoa is thoroughly dissolved. Remove from heat, stir in vanilla. From Della Daly City, CA U.S.A. "THankyou"! Della Pattianne's Country Kitchen

Recipe #53

No Egg Mocha Chocolate Cake

Recipe #53 No Egg Mocha Chocolate Cake 3 cups flour 2/3 cup unsweetend cocoa 2 tsp baking soda 2 cups sugar 1/4 cup powdered hazelnut coffee creamer 1 tsp salt 2 cups very cold water 1/2 cup + 2 tbs canola oil 1 tbs vanilla extract 2 tbs white vinegar Mocha Frosting: 6 to 8 oz of unsweetened baking chocolate 1 tbs of instant coffee 3 tbs ï¿½espresso grindï¿½ dark roast coffee 1 cup unsalted butter 2 cups powdered sugar 1 tbs mayonnaise In one bowl, sift together flour, unsweetened cocoa, baking soda, sugar, coffee creamer and salt In another bowl, mix cold water, canola oil, vanilla extract and white vinegar Whisk wet and dry ingredients together. Pour through a fine mesh strainer to eliminate all lumps, then whisk again, until color is uniform. Pour into a well-greased 9ï¿½13x2 pan and bake at 350 for 25 to 30 minutes. Mocha Frosting: Over very low heat, combine and melt baking chocolate, instant coffee and roast coffee until smooth. In food processor, combine melted chocolate with unsalted butter, powdered sugar and 1 tbs mayo. Process till smooth then chill to spreading consistency. Pattianne's Country Kitchen

Recipe #54

Easy Chocolate Zucchini Cake

Healthy Recipe #54 Easy Chocolate Zucchini Cake Healthy 4 cups whole wheat stone ground flour 2.5 tsp baking soda 1 tsp salt 3 cups sugar 2 tsp vanilla extract 6 medium eggs (or 5 large ones) 8 Tbsp choco powder 1 cup water 2/3 extra virgin olive oil 2 tsp cinnamon 4 cups shereded unpeeled zuccini (made from 6 baby zucchini) Topping: 1 cup chopped walnuts 1 cup semi sweet choc chip Preheat oven 350. Mixed all the ingredient in the mixing bowl, mixed together. Bake for 30 min, set aside for 1 hour. A guilt free snack or when your craving something sweet and chocolatey. Pattianne's Country Kitchen

Recipe #55

Allergy and Vegan Chocolate Cake

Recipe #55 Allergy and Vegan Chocolate Cake 1 3/4 cups white spelt flour (you could use regular flour if you werenï¿½t avoiding wheat) 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 tsp xanthan gum 1 cup plain soy milk 3/4 cup cocoa powder 1/2 cup canola oil 1 1/2 cup pure maple syrup 1 tsp apple cider vinegar 2 tsp vanilla Preheat oven to 350 F. Spray 9-inch springform pan or lightly grease and flour two 8-inch tins. Stir together flour, baking powder, baking soda, salt and xanthan gum in a large bowl; set aside. In a saucepan, heat the soy milk over medium low heat. When it is slightly bubbling, add the cocoa powder and whisk well until it is smooth. Remove from heat. Combine the other liquid ingredients in a bowl and whisk well. Add the cocoa mixture and combine. Add the wet ingredients to the dry and stir. Pour batter into prepared pan(s) and bake for 25 minutes or until tester comes out clean. Cool completely. Pattianne's Country Kitchen

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Recipe #56

German Chocolate Sauerkraut Cake

From Bertha
Seattle WA Recipe #56 German Chocolate Sauerkraut Cake 3/4 cup of butter-softened 1 1/2 cups sugar 3 eggs 1 tsp. vanilla 2 cups all-purpose flour 3/4 cup baking cocoa 1 tsp. each-baking soda & powder 1/4 tsp. salt 1 cup water 1 cup sauerkraut-rinsed,drained,squeezed dry and finely chopped 2/3 cup flaked coconut 1/2 cup finely chopped pecans Filling: 12 ounces semisweet chocolate chips-melted 2/3 cup mayonnaise 2/3 cups flaked coconut-divided 2/3 cup chopped pecans-divided In a mixing bowl, cream butter and sugar. Add 1 egg at a time, beating well after each addition, beat in vanilla. Combine dry ingredients; add to creamed mixture alternatly with water. Fold in sauerkraut, coconut and pecans. Pour into 3 greased and floured round baking pans.bake at 350 for 20-24 minutes or until a toothpick, inserted near the center comes out clean. Cool 10 minutes before removing from pans to a wire rack to cool completely. In a bowl, combine melted chocolate and mayonnaise. Set aside 1 1/4 cup for frosting. To the remaining chocolate mixture add 1/2 the pecans and coconut; spread between layers. Combine remaining coconut and pecans and press onto sides of cake. Store in refrigerator. Slice with a serrated knife. From Bertha Seattle WA U.S.A. "Thankyou"! Bertha Pattianne's Country Kitchen

Recipe #57

Beet Chocolate Cake

From Bertha Seattle WA Recipe #57 Beet Chocolate Cake 398 mL can sliced beets, drained unsweetened apple sauce 2 tbsp. water 2 tsp. vanilla extract 1 tsp. white vinegar 1 cup whole wheat flour 1/2 cup white flour 1/2 cup cocoa 1/4 cup sugar 3/4 cup Splenda 1 tbsp. cornstarch 2 tsp. baking soda 1/2 tsp. salt 1/2 tsp. ground cloves Preheat the oven to 325 *F. degrees. Oil or spray two 8- or 9-inch cake pans. Put the drained beets into the food processor with 1/4 cup (clear) water, and process until pureed. Put the pureed beets into a 2-cup measure. Add enough apple sauce to reach the 2-cup line. Add the 2 tablespoons water, vanilla extract, and vinegar to the beets and mix well. Mix the dry ingredients together, add the beet mixture and stir until well-combined. Bake for 35 minutes test by inserting a toothpick into the center; itï¿½s done when the toothpick comes out clean. Allow to cool completely before cutting and serving. From Bertha Seattle WA U.S.A. "Thankyou"! Bertha Pattianne's Country Kitchen

Recipe #58

Ginger-Squash Cake w/white chocolate frosting

Recipe #58 Ginger-Squash Cake w/white chocolate frosting Non Stick Vegetable Spray. 1 Cup all purpose flour 1tsp baking power 1tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp salt 1/4 tsp all spice 1 cup finely shredded peeled butternut squash 3/4 cup (packed) golden brown sugar 1/3 cup unsalted butter,melted 1 large egg 1 Tbp finely grated peeled ginger 1 1/4 tsps vanilla extract,divided 3/4 cup chopped toasted hazelnuts (about 4oz), divided 3 tbls whipping cream 3 ounces high quality white chocolate (such as Lindt) Preheat oven to 350 *F. spray 9ï¿½9x2" metal baking pan with non stick pray. Whisk flour and next 5 ingredients in med bowl. Using electric mixer, beat quash, brown sugar, butter egg, ginger, and 1 tsp vanilla in large bowl to blend. Fold in flour mixture and add 1/2 cup hazelnuts. Transfer to pan, spreading edges (Layer will be thin) bake cake until tester inserted into center comes out clean, about 30 min.Cool. Bring cream just to boil in small sauce panover med heat. Remove from heat. Add white chocolate and remaining 1/4 tsp vanilla; whisk until smooth. Let stand at room temp until thick enough to spread over cake(layer will be thin). Sprinkle remaining 1/4 cup nuts over. Can be made one day ahead. Let stand at room temp cut into 16 squares and serve. Pattianne's Country Kitchen

Recipe #59

Chocolate Potato Cake

Recipe #59 Chocolate Potato Cake 2 cups flour 1/2 cup cocoa 2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. cinnamon 1 cup shortening 2 cups sugar 4 eggs 1 tsp. vanilla 1 cup mashed potatoes 1/3 cup milk 1 cup chopped nuts Sift together flour, cocoa, baking powder, salt and cinnamon. Cream shortening and sugar. Add eggs, vanilla and potatoes. Add flour mixture alternately with milk. Stir in nuts. Pour into greased 9ï¿½13 pan. Bake at 350 degrees for 40-45 minutes. Pattianne's Country Kitchen

Recipe #60

Chocolate Passion Cake

Recipe #60 Chocolate Passion Cake 5 eggs 150 grams sugar 1 1/4 cup flour 1/3 cup cocoa powder 175 grams grated carrots 50 grams chopped walnuts 2 tbsp vegetable oil Filling: 350 grams cream cheese softned 1 cup icing(powder) sugar 175 grams milk or dark chocolate, melted Preheat oven to 375 F,lightly grease and line the base of a 20cm deep cake pan. Place the eggs and sugar in a large mixing bowl set over a pan of gently simmering water and whisk till very thick. Remove from heat and sieve the flour and cocoa powder into the bowl and carefully fold in. Fold in the walnuts and carrots and oil till all combined. Pour in the cake pan and bake for 45 minutes till springy to the touch.Cool completely. Pattianne's Country Kitchen

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Recipe #61

Irish Cream Fudge

Recipe #61 Irish Cream Fudge 1 cup finely chopped walnuts 4 cups granulated sugar 1 cup evaporated milk 1/3 cup light corn syrup 6 Tablespoons butter or margarine 2 Tablespoons honey 1/2 teaspoon salt 1/2 cup Irish Cream liqueur 1-1/2 cups (9 ounces) semisweet chocolate chips, melted Spread walnuts evenly in bottom of a greased 8 x 11-inch baking dish. Grease sides of a large stockpot. Combine sugar, evaporated milk, corn syrup, butter, honey, and salt in stockpot and cook over medium-low heat, stirring constantly until sugar dissolves. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Attach candy thermometer to pan making sure thermometer does not touch bottom of pan. Increase heat to medium and bring to a boil. Do not stir while syrup is boiling. Cook until syrup reaches soft ball stage (approximately 234 to 240 degrees F.) Test about 1/2 teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand. Place stockpot in 2 inches of cold water in sink. Add liqueur to syrup; do not stir until syrup cools to approximately 110 degrees F. Add chocolate and beat fudge using medium speed of an electric mixer until it is no longer glossy and thickens. Pour over nuts. Allow to cool completely. Cut into 1-inch squares. Store In an airtight container in refrigerator. Makes about 7 dozen squares fudge. Pattianne's Country Kitchen

Recipe #62

Strawberry Tuxedos

Recipe #62 Strawberry Tuxedos 12 extra large strawberries (preferably with stem) 6 oz (180g) white chocolate, chopped, melted and cooled 6 oz (180g) bittersweet chooclate, chopped, melted and cooled 1 small resealable sandwich bag Wash strawberries and dry well. Pour cooled, melted, white chocolate into one bowl, and cooled, melted bittersweet chocolate into another bowl; set aside. Line a cookie sheet with waxed paper. Dip a strawberry in white chocolate to nearly cover (let a bit of the strawberry show). Set aside on waxed paper. Repeat with remaining strawberries. Refrigerate until chocolate is set (about one hour). When white chocolate has set, dip each side of strawberry into bittersweet chocolate, making sure some of the white chocolate shows. It should look like a tuxedo jacket. Set aside on waxed paper, placing white chocolate side up. Repeat with remaining strawberries. Refrigerate until chocolate is set. You should have some chocolate left over. Fill the sandwich bag with remaining bittersweet chocolate. Cut a tiny hole in the corner of the bag. Dot white chocolate with two or three bittersweet chocolate *buttons* and draw a small *bow tie*. Set aside on waxed paper, button side up. Repeat with remaining strawberries. Refrigerate until set. Makes 12. Pattianne's Country Kitchen

Recipe #63

White Chocolate Berry Tart

Recipe #63 White Chocolate Berry Tart 1 1/3 cups (325 ml) chocolate cookie crumbs 1/3 cup (75 ml) butter, melted 1 cup (250 ml) milk 1 egg 1/4 cup (50 ml)granulated sugar 2 tbsp. (30 ml) cornstarch 3 tbsp. (45 ml) orange juice 5 oz. (150 g.) white chocolate (5 squares) 1 pkg (8 oz/250g) cream cheese , diced 1 tsp (5 ml) grated orange peel 3/4 cup (175 ml) chopped fresh or frozen strawberries (drain if frozen) Line a 9" (23 cm) pie plate with plastic wrap and lightly oil the plastic wrap to prevent sticking or use an unlined 9" tart pan with a removable bottom. In a small bowl, mix cookie crumbs with melted butter and press crumb mixture into the pie plate and up the sides to form a crust; set aside. In a small saucepan, whisk together milk, egg and sugar; set aside. In a small bowl, blend together cornstarch and orange juice. Stir into milk mixture. Cook, stirring, over medium-high heat until a thick custard forms. Remove from heat. Break white chocolate into chunks and add to milk mixture, stirring, until melted and smooth. Transfer to a mixing bowl and beat in cream cheese, until completely smooth. Stir in orange peel and strawberries and spoon into prepared crust. Freeze for a minimum of 1 1/2 hours or until firm. To serve, lift frozen tart from pie plate, remove plastic wrap and let stand at room temperature for 20 minutes. Serve with additional fresh berries, if desired. For an elegant garnish, melt 1 additional square of white chocolate and dip the ends of the fresh strawberries. Pattianne's Country Kitchen

Recipe #64

Chocolate Pancakes w/Chocolate
Raspberry Sauce

Serves 2

Very Lowcal/fat
Healthy Recipe #64 Chocolate Pancakes (w/Chocolate/Raspberry Sauce) Serves 2. Very Low Calorie/Sodium/Cholesterol/SatFat/High Calcium Healthy 1/4 cup all-purpose flour 2 tablespoons sugar 1 1/2 teaspoons unsweetened cocoa powder 1/4 teaspoon baking powder Pinch of salt 1 large egg white 1/4 cup fat-free milk 1 teaspoon canola oil 1/4 teaspoon vanilla extract 1/2 pint nonfat vanilla frozen yogurt 1/3 cup Chocolate-Raspberry Sauce (recipe follows) 1/2 cup fresh raspberries Stir together flour, sugar, cocoa, baking powder and salt in a medium bowl. Whisk together egg white, milk, oil and vanilla in a small bowl. Make a well in the center of the dry ingredients and gradually whisk in the liquid mixture, stirring just until combined. Let the batter stand for 5 minutes, or refrigerate for up to 1 hour. Spray a large nonstick skillet with nonstick cooking spray and place over medium-low heat. Make 3 to 4 pancakes, using about 1 1/2 tablespoons of batter per pancake, in the pan and cook until the underside is browned and the bubbles on top remain open, 1 to 1 1/2 minutes. Turn the pancakes over and cook until the underside is browned, about 15 seconds. Repeat with the remaining batter. Arrange the pancakes on dessert plates. Top with scoops of frozen yogurt and Chocolate-Raspberry Sauce. Garnish with raspberries. Makes 2 servings. NUTRITION INFORMATION: Per serving: 124 calories; 4 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 20 g carbohydrate; 2 g protein; 2 g fiber; 145 mg sodium; 621 mg potassium. 1 Carbohydrate Serving. To Make Ahead; Pancake batter can be refrigerated for up to 1 hour. ~~**~~**~~**~~**~~ Chocolate-Raspberry Sauce Lowcalorie/fat/carb 1/3 cup sugar 2 tablespoons unsweetened cocoa powder 1 teaspoon arrowroot or 1 1/2 teaspoons cornstarch 1/4 cup water 3 tablespoons seedless raspberry jam 2 teaspoons framboise (optional) Whisk together sugar, cocoa and arrowroot (or cornstarch) in a small saucepan. Gradually whisk in water and jam. Bring to a simmer over medium heat, whisking constantly. Remove from the heat and stir in framboise, if using. Let cool slightly. Makes 2/3 cup. NUTRITION INFORMATION: Per serving: 44 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 11 g carbohydrate; 0 g protein; 0 g fiber; 0 mg sodium; 17 mg potassium. 1 Carbohydrate Serving. To Makle Ahead: Cover and refrigerate for up to 1 week. Pattianne's Country Kitchen

Recipe #65

Chocolate-Raspberry Sauce

Lowcalorie/fat Recipe #65 Chocolate-Raspberry Sauce Lowcalorie/fat/carb 1/3 cup sugar 2 tablespoons unsweetened cocoa powder 1 teaspoon arrowroot or 1 1/2 teaspoons cornstarch 1/4 cup water 3 tablespoons seedless raspberry jam 2 teaspoons framboise (optional) Whisk together sugar, cocoa and arrowroot (or cornstarch) in a small saucepan. Gradually whisk in water and jam. Bring to a simmer over medium heat, whisking constantly. Remove from the heat and stir in framboise, if using. Let cool slightly. Makes 2/3 cup. NUTRITION INFORMATION: Per serving: 44 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 11 g carbohydrate; 0 g protein; 0 g fiber; 0 mg sodium; 17 mg potassium. 1 Carbohydrate Serving. To Make Ahead: Cover and refrigerate for up to 1 week. Pattianne's Country Kitchen

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Recipe #66

Chocolate Crepes w/Orange-Chocolate Sauce

Lowcalorie/fat
Healthy Recipe #66 Chocolate Crepes (w/Orange-Chocolate Sauce) LowCalorie/Sodium/Cholesterol/SatFat Healthy If you prefer, fill these chocolate crepes with vanilla frozen yogurt or fresh fruit instead of yogurt cheese. Crepes 6 tablespoons all-purpose flour 2 tablespoons unsweetened cocoa powder 1 tablespoon sugar Pinch of salt 1/4 cup skim milk 1 large egg 2 teaspoons canola oil, divided 1/4 cup water Orange Syrup: 1/2 cup sugar 1/2 cup water Zest from 2 oranges, cut into very thin strips Filling: 1 cup yogurt cheese **See below 2 1/2 tablespoons confectioners' sugar 1 tsp. vanilla extract Chocolate Sauce (recipe follows) To make crepes: Combine flour, cocoa, sugar, salt, milk, egg, 1 teaspoon oil and water in a food processor or blender and blend until smooth. Transfer to a bowl and refrigerate for 1 hour or for up to 24 hours. To make orange syrup: Combine sugar and water in a small saucepan. Bring to a boil, add orange zest, reduce heat to low and simmer, uncovered, for 20 to 25 minutes, or until the syrup has thickened and the zest is tender. Several times during the cooking, brush the sides of the saucepan with a pastry brush dipped in cold water to keep sugar crystals from forming on the sides. Remove from heat and let cool. To make filling: Whisk together yogurt cheese, confectioners' sugar and vanilla in a small bowl until well-blended. Cover and refrigerate. To cook and assemble crepes: If necessary, add 1 to 2 tablespoons water to crepe batter so that it has the consistency of light cream. Heat a small nonstick skillet or crepe pan over medium heat until a drop of water sizzles when sprinkled on the surface. Reduce heat to medium-low. Brush pan with a little of the remaining 1 teaspoon oil as needed to prevent sticking. Pour about 2 tablespoons batter on the skillet and swirl to coat the bottom evenly. Cook 30 to 40 seconds until the top of the crepe has a dull surface and the edges begin to curl. Flip and cook for 20 to 30 seconds, or until the crepe is firm. Remove to a plate and cover with a dry cloth. Repeat with remaining crepes. (The crepes may be stacked until served.) Place a crepe on a dessert plate. Spread 2 tablespoons of filling across the middle. Fold in half and spoon 1 tablespoon Chocolate Sauce over top or beside it. Spoon 2 teaspoons orange syrup and zest over the crepe. Repeat with remaining crepes. Makes 8 crepes. **To make 1 cup of yogurt cheese, line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Pour in 3 cups low-fat yogurt. After 15 minutes, transfer the colander to a bowl. Cover with plastic wrap and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer cheese to a separate container. Refrigerate until ready to use. Keeps 1 week. To make ahead: Crepe batter may be covered and chilled up to 1 day in advance. NUTRITION INFORMATION: Per serving: 221 calories; 41 g carbohydrate; 1 g fiber; 7 g protein; 4 g fat (2 g sat, 2 g mono); 32 mg cholesterol; 108 mg sodium; 304 mg potassium. Nutrition bonus: Calcium (20% daily value). 3 Carbohydrate Servings. Pattianne's Country Kitchen

Recipe #67

Chocolate-Hazelnut Cake

Lowcalorie/fat
Healthy Recipe #67 Chocolate-Hazelnut Cake Very LowCalorie/Sodium/Fat Healthy A moist, dense and truly chocolaty cake, add a dollop of whipped cream, some fresh raspberries and a light dusting of cocoa. this cake does not contain any leavening: beaten egg whites alone are used to lighten it. Cake 1/2 cup chopped pitted dates 1/2 cup unsweetened cocoa powder, "natural" or Dutch-process 1 teaspoon instant coffee granules 1/2 cup boiling water 1/2 cup chopped hazelnuts, plus 2 tablespoons for garnish 2 slices firm white sandwich bread, crusts trimmed 1/3 cup all-purpose flour 1/4 teaspoon salt 2/3 cup sugar, divided 2 tablespoons canola oil 1 teaspoon vanilla extract 1 large egg 3 large egg whites or 2 tablespoons dried egg whites, reconstituted according to package directions Glaze 1/3 cup unsweetened cocoa powder 2 ounces bittersweet (not unsweetened) chocolate, finely chopped (1/3 cup) 1 tablespoon corn syrup 1 teaspoon instant coffee granules 1/4 cup boiling water 1/2 teaspoon vanilla extract 1 cup confectioners' sugar Preheat oven to 350ï¿½F. Coat a 9-inch round cake pan with cooking spray. Line the bottom with parchment or wax paper. Combine dates, cocoa and instant coffee in a small bowl. Add boiling water and stir until the cocoa has dissolved. Cover and let stand until the dates have softened and the mixture has cooled to room temperature, about 20 minutes. Meanwhile, spread hazelnuts in a shallow baking dish and bake until fragrant and lightly toasted, 5 to 10 minutes. Transfer to a plate and let cool. Grind bread into fine crumbs in a food processor. Measure to make sure you have 1/2 cup. Transfer to a large bowl. Place 1/2 cup of the hazelnuts in the food processor. Add flour and salt; process until the nuts are finely ground. Transfer to the bowl with the breadcrumbs. Pour the cooled date mixture into the food processor. Add 1/3 cup sugar, oil, vanilla and whole egg; process until smooth. Pour the mixture into bowl with the breadcrumbs and nuts. Mix gently. Beat egg whites with an electric mixer until soft peaks form. Gradually add remaining 1/3 cup sugar, beating until stiff, glossy peaks form. Add one-fourth of the beaten whites to the batter and whisk until blended. Fold in the remaining whites just until blended. Pour the batter into the prepared pan, spreading evenly. Bake until the top springs back when touched lightly, 25 to 35 minutes. Let cool in the pan on a wire rack for 5 minutes. Coat the rack with cooking spray and invert the cake onto it to cool completely. Makes 12 servings. To prepare glaze: Combine cocoa, chocolate, corn syrup and instant coffee in a medium bowl. Add boiling water and stir until the chocolate has melted and the mixture is smooth. Stir in vanilla. Gradually add confectionersï¿½ sugar (to the chocolate mixture), beating with an electric mixer, until the glaze is smooth and thickened. (The mixture may seem lumpy at first, but it will smooth out.) Cover with plastic wrap and let sit at room temperature until the mixture is set, about 30 minutes. To finish cake: Place it bottom-side up on a serving plate. Place several strips of wax paper under the bottom edge to protect the plate from drips. Spoon on glaze and spread it evenly over the top and sides of the cake. Arrange the remaining 2 tablespoons hazelnuts around the top outside edge. Discard the wax paper before serving. NUTRITION INFORMATION: Per serving: 234 calories; 9 g fat (2 g sat, 5 g mono); 18 mg cholesterol; 38 g carbohydrate; 5 g protein; 4 g fiber; 86 mg sodium. Nutrition bonus: 15% dv fiber. Pattianne's Country Kitchen

Recipe #68

Baby Tiramisï¿½

VeryLow/calorie
/fat Recipe #68 Baby Tiramisï¿½ Quick/easy! Very Lowcalorie/fat/carb Diabetic Exchanges TOTAL TIME: 45 minutes 1/2 cup nonfat ricotta cheese (4 ounces) 2 tablespoons confectionersï¿½ sugar 1/2 teaspoon vanilla extract 1/8 teaspoon ground cinnamon 12 ladyfingers (about 1 3/4 ounces)** 4 tablespoons brewed espresso or strong coffee, divided 2 tablespoons bittersweet chocolate chips Combine ricotta, sugar, vanilla and cinnamon in a medium bowl. Place 6 ladyfingers in a 9-by-5-inch (or similar size) loaf pan. Drizzle with 2 tablespoons espresso (or coffee). Spread the ricotta mixture over the ladyfingers. Place another layer of ladyfingers over the ricotta and drizzle with the remaining 2 tablespoons espresso (or coffee). Drizzle with melted chocolate. Refrigerate until the chocolate is set, about 30 minutes. Makes 6 servings. **Both types of ladyfingersï¿½spongy and crunchyï¿½work well. NUTRITION INFORMATION: Per serving: 107 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 18 g carbohydrate; 3 g protein; 0 g fiber; 125 mg sodium; 29 mg potassium. 1 Carbohydrate Serving Exchanges: 1 carbohydrate (other), 1/2 fat Pattianne's Country Kitchen

Recipe #69

Chocolate Soufflï¿½

Serves 2 Recipe #69 Chocolate Soufflï¿½ Lowcalorie/carb Diabetic Exchanges Serves 2. Whip them up right after dinner and enjoy while theyï¿½re still warm from the oven. 3 tablespoons granulated sugar, divided 2 1/2 ounces semisweet or bittersweet chocolate, chopped 1 large egg, separated, plus 2 large egg whites 1 tablespoon heavy cream 1 teaspoon all-purpose flour 1/8 teaspoon ground cinnamon 1/8 teaspoon salt Confectionersï¿½ sugar for dusting (optional) Position rack in center of oven; preheat to 375ï¿½F. Lightly coat two 10-ounce ramekins with cooking spray; coat the insides of each with 1 1/2 teaspoons sugar. Place chocolate in a small microwave-safe bowl. Microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes. Whisk egg yolk and cream in a medium bowl until combined. Whisk in the chocolate until smooth, then whisk in flour and cinnamon until incorporated. Beat egg whites and salt in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in the remaining 2 tablespoons sugar in four additions, until stiff, glossy peaks form. Using a rubber spatula, gently fold half the beaten whites into the chocolate mixture until fairly smooth; then gently fold this combined mixture back into the remaining egg whites until no white streaks remain. Divide between the prepared ramekins and place on a baking sheet. Bake until puffed and firm to the touch, 18 to 22 minutes. Dust with confectionersï¿½ sugar, if desired. Serve immediately. Makes 2 servings. NUTRITION INFORMATION: Per serving: 331 calories; 15 g fat (9 g sat, 2 g mono); 113 mg cholesterol; 43 g carbohydrate; 10 g protein; 2 g fiber; 235 mg sodium; 235 mg potassium. 3 Carbohydrate Servings Exchanges: 3 other carbohydrates, 3 fat Pattianne's Country Kitchen

Recipe #70

Chocolate Fondue

Microwave Recipe #70 Chocolate Fondue Microwave Serves 2. Diabetic Exchanges The chocolate will stiffen if it gets cold, so enjoy it while itï¿½s still warm. Skewer and dip anything you likeï¿½pear slices, dried apricots, even marshmallows. 3 ounces bittersweet chocolate, chopped 2 tablespoons heavy cream 1 tablespoon brewed espresso or instant espresso powder 1/2 teaspoon vanilla extract Pinch of salt 1 banana, peeled and cut into 8 pieces 8 1-inch chunks fresh pineapple 4 strawberries Marshmallows Place chocolate, cream, espresso, vanilla and salt in a medium microwave-safe bowl; microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes. Pour the chocolate mixture into a serving bowl. Serve with fruit. Makes 2 servings. NUTRITION INFORMATION: Per serving: 345 calories; 19 g fat (10 g sat, 2 g mono); 20 mg cholesterol; 54 g carbohydrate; 4 g protein; 7 g fiber; 81 mg sodium; 382 mg potassium. Nutrition bonus: Vitamin C (90% daily value). 3 Carbohydrate Servings Exchanges: 2 fruit, 1 carbohydrate (other), 4 fat Pattianne's Country Kitchen

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Recipe #71

Chocolate-Caramel Surprise Cookies

Recipe #71 Chocolate-Caramel Surprise Cookies 36 pecan halves 1 1/2 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1/4 teaspoon baking powder 1/8 teaspoon salt 8 tablespoons (1 stick) unsalted butter, room temperature 1/2 cup firmly packed dark-brown sugar 1/4 cup granulated sugar 1 large egg 2 teaspoons pure vanilla extract 10 individually wrapped caramels, coarsely chopped Preheat the oven to 350 F*. degrees. Line baking pans with parchment paper; set aside. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed for 1 minute. Beat in egg and vanilla. With the mixer on low speed, add the flour mixture and beat to combine. Use a 1 1/4-inch ice-cream scoop to form a ball of dough. Place a pecan in the dough, pressing lightly to secure. Place the dough pecan side down onto the prepared baking sheet. Repeat with the remaining dough and pecans. Using the back of a teaspoon or your thumb, create an indentation in the top of each cookie and fill with 1/4 teaspoon of chopped caramel. Bake until firm, about 15 minutes. Transfer cookies to a rack to cool completely. Store in an airtight container for up to 3 days. Makes 36 cookies. Pattianne's Country Kitchen

Recipe #72

Mudslide Cookies

Recipe #72 Mudslide Cookies YUM! Very Chocolatey!! 2/3 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 6 ounces unsweetened chocolate, coarsely chopped 1 pound semisweet chocolate, coarsely chopped 6 tablespoons unsalted butter 5 large eggs 1 3/4 cups sugar 1 1/2 teaspoons pure vanilla extract 1 pound milk chocolate, coarsely chopped Preheat the oven to 400 degrees. Line baking sheets with Silpats or parchment paper; set aside. In a small bowl, sift together flour, baking powder, and salt; set aside. In a heatproof bowl, or in the top of a double boiler, set over a pot of simmering water, melt together unsweetened and semisweet chocolates and butter; set aside to cool. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes. Add cooled, melted chocolate mixture, and combine on low speed. Add flour mixture, and continue to beat on low speed until almost combined, about 1 minute. Remove bowl from mixer; stir in milk chocolate by hand. Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart. Bake until set, 12 to 15 minutes. Let cookies cool completely on baking sheets. Makes about 4 dozen cookies. Pattianne's Country Kitchen

Recipe #73

Chocolate Streusel Coffee Cake

Recipe #73 Chocolate Streusel Coffee Cake Easy! Streusel: 1/2 cup Brown sugar 1/2 cup Flour 1/4 cup Butter 1/4 cup Walnuts, chopped 1 cup Chocolate chips Cake: 1 (8 oz.) pkg. Cream cheese, softened 1 1/2 cup Sugar 3/4 cup Butter 3 eggs 3/4 tsp. Vanilla 2 1/2 cup Flour 1 1/2 tsp. Baking powder 3/4 tsp. Baking soda 1/4 tsp. Salt 3/4 cup Milk For streusel, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts and chocolate Chips. Set aside. Grease and flour a 9 x 13 inch pan. For cake, Combine cream cheese, sugar and butter and mix at medium speed until well blended. Blend in eggs and vanilla. Add combined dry Ingredients alternately with milk, mixing well after each addition. Spoon batter into prepared pan and sprinkle with streusel mixture. Bake at 350 degrees for 35 to 40 minutes. Pattianne's Country Kitchen

Recipe #74

Chocolate Velvet Pudding

Lowcalorie/fat

from Barbara Recipe #74 Chocolate Velvet Pudding Lowcalorie/fat Exchanges below This reduced-fat version is almost as quick as a mix and delivers a rich chocolate flavor. 1 large egg 1/3 cup nonfat sweetened condensed milk 1/4 cup unsweetened cocoa powder 2 tablespoons cornstarch 1/8 teaspoon salt 2 cups low-fat milk 1 ounce bittersweet or semisweet (not unsweetened) chocolate, chopped 2 teaspoons vanilla extract Whisk egg, condensed milk, cocoa, cornstarch and salt in a heavy saucepan until smooth. Gradually whisk in milk. Bring to a boil over medium-low heat, whisking constantly, until thickened, 7 to 9 minutes. Remove from the heat; add chocolate and vanilla, whisking until the chocolate melts. Transfer to a bowl. Place plastic wrap directly on the surface to prevent a skin from forming. Serve warm or refrigerate until ready to serve. Makes 4 servings, generous 1/2 cup each. NUTRITION INFORMATION: Per serving: 196 calories; 5 g fat (3 g sat, 1 g mono); 64 mg cholesterol; 30 g carbohydrate; 9 g protein; 2 g fiber; 183 mg sodium; 348 mg potassium. Nutrition bonus: Calcium (23% daily value). 2 Carbohydrate Servings Exchanges: 2 other carbohydrate From Barbara New Westmister, B.C. Canada "Thankyou"! Barbara Pattianne's Country Kitchen

Recipe #75

White Chocolate Raspberry Cake

from Barbara Recipe #75 White Chocolate Raspberry Cake Cake: 2 cups dried breadcrumbs 1/2 cup sugar 1 teaspoon cinnamon 1 butter 1/2 cup chopped pecans 32 ounces cream cheese softened 1 cup granulated sugar 5 jumbo eggs shelled and warmed in microwave 2 minutes 6 ounces white chocolate melted 1/4 cup cornstarch 1 tablespoon vanilla 1/2 cup heavy cream 1 pint raspberries Topping: 1/4 cup cornstarch 3/4 cup sugar 1 pint raspberries 1/2 cup water Mix bread crumbs, sugar and cinnamon in spring form pan. Put butter and pecans in micvrowave bowl and place in microwave for 2 minutes on high. Add to crumbs then mix and pat on bottom and sides of pan. Cream the cheese until light then add sugar and beat again. Add eggs one at a time beating after each. Add cornstarch, vanilla, cream and mix well. Add chocolate and mix well. Stir in raspberries gently or drop in carefully after pouring batter into pan. Pour into pan then place in preheated oven in pan of water on bottom rack. Bake for 35 minutes. From Barbara New Westmister, B.C. Canada "Thankyou"! Barbara Pattianne's Country Kitchen

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Recipe #76

Irish Mint Cream Cocktail

Remember "Anything Chocolate"!

Recipe #76 Irish Mint Cream Cocktail Remember I said... "Anything Chocolate"! lol 3/4 ounce clear creme de menthe liqueur 1-1/2 ounces Irish cream liqueur Whipped cream Chocolate shavings Kiwifruit slice Pour clear creme de menthe in bottom of glass. Slowly add Irish cream liqueur down inside of glass to form a second layer. Add whipped cream so it mounds above glass rim. Garnish whipped cream with chocolate shavings. Do not stir; the liqueurs will subtly blend into one another, but keep their distinct tastes as they are consumed. Place kiwifruit slice over edge of glass. Serve with spoon or spoon and straw. Serves 1. Pattianne's Country Kitchen

Recipe #77

Irish Whisky Cream Liqueur

"Yes..It's Chocolate!" Recipe #77 Irish Whisky Cream Liqueur I "did" say... "Anything Chocolate"!! lol 4 Egg yolks 14 oz Sweetened condensed milk 10 oz Cream 3 Tbsp Chocolate-flavoured dessert Topping 2 tsp Coconut essence 15 oz Whisky Beat the egg yolks until thick and creamy. Stir in the condensed milk, cream, chocolate topping, coconut essence and whisky. Mix thoroughly and bottle. Store up to 3 weeks in the refrigerator. Pattianne's Country Kitchen

Recipe #78

Frozen Mocha Toffee-Crunch Terrine Recipe #78 Frozen Mocha Toffee-Crunch Terrine No Bake 19 chocolate wafer cookies 11 ounces mascarpone or cream cheese, or a combination 1/2 cup sugar 1 tablespoon vanilla extract 1 1/4 cups heavy cream 1/2 cup toffee bits 1/3 cup semisweet chocolate chips, melted and cooled 1 tablespoon unsweetened cocoa powder 2 tablespoons instant-coffee granules Line a 9-by-5-inch loaf pan with 2 sheets of plastic wrap, with long sides overhanging by about 3 inches. Arrange 3 wafers, flat side up, in a row in the bottom of the pan. In a large bowl, beat mascarpone and sugar until light and fluffy. Stir in vanilla. In another bowl, beat cream until it holds soft peaks. In three additions, fold the whipped cream into the sweetened mascarpone with a rubber spatula. In a bowl, mix 1 1/3 cups mascarpone mixture with toffee bits. In a separate bowl, mix another 1 1/3 cups mascarpone mixture with chocolate and cocoa powder. Dissolve the coffee in 1 teaspoon hot water; stir into the remaining mascarpone mixture. Spread coffee mixture in prepared pan. Cover with 8 wafers, overlapping if necessary. Spoon chocolate mixture into pan; cover with 8 wafers. Spoon toffee mixture into pan. Wrap pan with overhanging plastic; freeze at least 4 hours and up to 2 weeks. To serve, invert onto a serving platter. Remove plastic. Let terrine sit 5 minutes, then cut into slices. Makes 16 slices Pattianne's Country Kitchen

Recipe #79

60-second Chocolate Mousse Recipe #79 60-second Chocolate Mousse Blender 1 cup chocolate chips 1 cup heavy cream 1 egg Whipped cream 1 tsp vanilla Place chocolate; egg, and flavoring in blender and chop. Heat cream until small bubbles appear at edge. Do not boil. With machine running, pour in hot cream. Blend until chocolate is melted and mixture is smooth. Pour into dessert dishes and cover with plastic and chill. Serve with whipped cream dollops. Serves 4. Pattianne's Country Kitchen

Recipe #80

Peanut Butter Tart

Recipe #80 Peanut Butter Tart No Bake A rich peanut butter and milk chocolate no-bake dessert. CRUST: Ten 4 3/4-by-2 1/2-inch graham crackers, broken into pieces FILLING: 6 tablespoons unsalted butter, melted 3 ounces best-quality milk chocolate, plus more for curls 1 3/4 cups heavy cream 3/4 cup creamy peanut butter 1/2 cup cream cheese (4 ounces) 1/3 cup sweetened condensed milk Place graham crackers in the bowl of a food processor or blender, and pulse until fine crumbs are formed. Transfer to a medium bowl, and add butter. Stir with a fork until thoroughly combined. Place crumbs in a 13 3/4-by-4 1/4-inch rectangular tart pan with a removable bottom. Press crumbs up the sides of the pan to form the edge of the tart and then evenly over the bottom of the pan. Place in the refrigerator while making the filling. Fill a large bowl with ice and water. Finely chop chocolate, and place in a medium bowl. Place 1/2 cup cream in a small saucepan over medium heat, and bring to a boil. Pour over chopped chocolate, and set aside for 5 minutes to make chocolate ganache. Whisk to combine. Set in ice bath until ganache is cool, whisking constantly. Once cool, remove from ice bath, and whisk until ganache is just thick enough to hold its shape; do not overbeat. Spread in the bottom of the prepared crust, and return to the refrigerator until set. combine peanut butter, cream cheese, and sweetened condensed milk in the bowl of a food processor; process until smooth. Transfer to a mixing bowl. Whip 3/4 cup heavy cream to soft peaks. Add whipped cream to peanut butter mixture; whisk to combine. Spoon mixture into prepared crust; return to the refrigerator for 2 hours or overnight. Remove tart from refrigerator, and transfer to a serving platter 10 minutes before serving. Whip remaining 1/2 cup cream. Top tart with dollops of whipped cream. Use a vegetable peeler to make chocolate curls for garnish. Makes one 13 3/4-by-4 1/4-inch tart. Pattianne's Country Kitchen

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Recipe #81

Frozen Tiramisu Squares
Recipe #81 Frozen Tiramisu Squares Bisquick 1 cup Original Bisquick® mix 1/2 cup sugar 1/3 cup baking cocoa 1 tablespoon instant espresso coffee (dry) 1/3 cup butter or margarine, melted 2 packages (8 oz each) cream cheese, softened 1 can (14 oz) sweetened condensed milk 1/4 cup frozen (thawed) orange juice concentrate 1 teaspoon instant espresso coffee (dry) 1 tablespoon hot water 1/4 cup chocolate-flavored syrup 1 1/2 cups whipping (heavy) cream Baking cocoa, if desired Heat oven to 350ºF. Spray 13x9-inch pan with cooking spray. In medium bowl, mix Bisquick mix, sugar, 1/3 cup cocoa, 1 tablespoon coffee and the butter until crumbly. Crumble mixture lightly into pan. Bake 6 minutes; cool. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in milk. Place about 2 cups of the cream cheese mixture in separate bowl. Add juice concentrate to cream cheese mixture in one bowl. Dissolve 1 teaspoon coffee in hot water; stir coffee mixture and chocolate syrup into cream cheese mixture in other bowl. In chilled medium bowl, beat whipping cream on high speed until stiff. Fold half of the whipped cream into each cream cheese mixture. Cover and refrigerate chocolate mixture. Spoon orange mixture over crust. Freeze crust with orange mixture about 1 hour or until firm. Spread chocolate mixture evenly over orange mixture. Freeze about 4 hours or until firm. Let stand 10 minutes at room temperature before serving. For squares, cut into 5 rows by 3 rows. Sprinkle each serving with cocoa. Store covered in freezer. Serves 15. Substitution: If you don't have any instant espresso coffee on hand, instant coffee granules will work just fine. Dust serving plates with cocoa for a fancy finish. Nutrition Information: 1 Serving: Calories 400 (Calories from Fat 240); Total Fat 27g (Saturated Fat 16g, Trans Fat 1g); Cholesterol 85mg; Sodium 260 mg; Total Carbohydrate 34g (Dietary Fiber 0g); Protein 6g Percent Daily Value*: Vitamin A 20%; Vitamin C 10%; Calcium 15%; Iron 6% Exchanges: 1 1/2 Starch; 1 Other Carbohydrate Carbohydrate Choices: 2 Pattianne's Country Kitchen

Recipe #82

Better-Than-Almost-Anything Cake Recipe #82 Better-Than-Almost-Anything Cake Cake Mix 1 box Betty Crocker® SuperMoist® German chocolate cake mix Water, vegetable oil and eggs called for on cake mix box 1 can (14 oz) sweetened condensed milk 1 jar (16 to 17 oz) caramel, butterscotch or fudge topping 1 container (8 oz) frozen whipped topping, thawed 1 bag (8 oz) toffee chips or bits Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator. Pattianne's Country Kitchen

Recipe #83

Chocolate Cream Cheese Squares Recipe #83 Chocolate Cream Cheese Squares Bottom layer: 1/2 cup butter or margarine, softened 1 cup brown sugar, packed 1 large egg 1/2 tsp. vanilla 3/4 cup flour 1/2 tsp baking soda 1/2 tsp salt 1 cup quick cooking rolled oats Second layer: 1 can eagle Brand milk 8 oz cream cheese, softened 1 tsp vanilla 1/2 cup finely chopped Walnuts Icing: 3 tblsp Reserved milk mixture 1/2 cup chocolate chips Milk , as needed Bottom layer: Beat together butter, brown sugar, egg and vanilla in a bowl. Add flour, baking soda,salt and rolled oats. Mix well Pack in a grease 9x13 pan. Set aside. Second layer: Beat concensed milk, cream cheese and vanilla together. Reserve 3 tblsp for icing. spread remainder over bottom layer. Sprinkle walnuts over top. Bake in350 degree oven for 25 minutes, until set Icing: Place the milk mixture and chocolate chips together in small sauce pan and melt over low jeat. Add some milk, one tsp at a time, until mixture will pour from a sppon in a drizzle. Drizzle or spread icing over hot bars as soon as they come out of the oven. Cool. cut into 36 squares. Pattianne's Country Kitchen

Recipe #84

Double Chocolate Brownie Dessert

Recipe #84 Double Chocolate Brownie Dessert 1 – box 9" x 13" size brownie mix, baked 1/3 cup Kahlua, optional 4 squares unsweetened baking chocolate 1 can sweetened condensed milk 2 teaspoons vanilla 1 pint heavy whipping cream 1 – 12 ounce tub Cool Whip 6 Heath bars, chopped 1 cup pecans, chopped Bake brownies according to package directions. Cool and poke holes in brownies with a large fork. Pour Kahlua evenly over top of brownies. Set aside. In a small saucepan combine the chocolate and sweetened condensed milk. Heat over medium low heat stirring constantly until chocolate is melted. Remove from heat and stir in the vanilla. Let chocolate mixture cool to room temperature. In a large mixing bowl beat the heavy whipping cream until stiff. Fold beaten cream into chocolate mixture. Break 1/2 of the brownies into small pieces and put into bottom of a large clear glass bowl. Spread 1/2 of the mousse mixture over top of broken brownies. Top with 1/2 of the Cool Whip and 1/2 of the chopped candy bars and nuts. Repeat layers. Cover and refrigerate double dose chocolate dessert. Cool chocolate dessert for several hours before serving with your favorite meal. Serves: about 16. Pattianne's Country Kitchen

Recipe #85

Marshmallow Mud Fudge
Recipe #85 Marshmallow Mud Fudge Cake Mix Chocolate and marshmallows are a match made in heaven. This candy-like dessert is a bit lighter in texture than traditional fudge but just as decadent. Cut in small squares because they are quite rich. 1 box devil's food cake mix 2 large eggs, lightly beaten 1/2 cup vegetable oil 1 cup water 1-1/2 cups miniature marshmallows 1 pound semisweet dark chocolate at room temperature, chopped 1-1/3 cups heavy whipping cream 4 Tablespoons (1/2 stick) butter 1/4 teaspoon kosher salt 1/2 cup chopped honey-roasted peanuts (optional) Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil. Combine cake mix, eggs, oil, and water in a large bowl, whisking with a large fork about 2 minutes until combined. Bake 30 to 35 minutes until done. Set aside until completely cooled. Cut cooled cake into 1/2-inch cubes and place in a large mixing bowl along with marshmallows. Re-line pan with nonstick foil and set aside. Heat cream and butter in a microwave-safe bowl until it begins to boil, about 1-1/2 minutes. Add chopped chocolate to the cream and let sit for 2 minutes to soften. Add salt and whisk until smooth, reheating in 10-second increments if necessary. You should have about 3 cups of ganache. Pour 2 cups of the chocolate ganache into the cake and marshmallows. Fold gently until completely combined. The cake cubes will fall apart and look like mud or wet dirt. Spread mixture evenly in prepared pan. Place pan in the freezer for 1 hour, reserving the remaining 1 cup chocolate ganache, covered, on the counter-top. When the fudge has firmed up, spread remaining chocolate evenly on top, working quickly, and sprinkle with chopped honey-roasted peanuts. You may need to rewarm the ganache slightly to a spreadable consistency. The ganache topping should firm up quickly on the cold cake. If not, refrigerate until firm. Remove from the pan by lifting out the foil. Peel down the sides and cut into small squares to serve. Cover and refrigerate any leftovers. Makes 24 to 48 servings, depending on cut size Pattianne's Country Kitchen

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Recipe #86

Ultimate Triple-Chocolate Bars

LowCalorie/fat Recipe #86 Ultimate Triple-Chocolate Bars Lowcalorie/fat/carb Bisquick 1 bag (12 oz) semisweet chocolate chips (2 cups) 2 packages (3 oz each) cream cheese 2/3 cup evaporated milk 2 cups Original Bisquick® mix 3/4 cup sugar 1/2 cup unsweetened baking cocoa 3/4 cup butter or margarine, softened 1 cup white vanilla baking chips 1 bag (6 oz) semisweet chocolate chips (1 cup) Heat oven to 375°F. In 2-quart saucepan, heat 2 cups chocolate chips, the cream cheese and milk over low heat, stirring constantly, until chips are melted and mixture is smooth. Cool while making crust. In medium bowl, mix Bisquick mix, sugar and cocoa. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Press half of the crumbly mixture (2 cups) on bottom of ungreased 13x9-inch pan. Sprinkle with white vanilla baking chips. Spoon chocolate mixture over crumbly mixture and chips; spread evenly. Sprinkle with remaining crumbly mixture and 1 cup chocolate chips. Press lightly with fork. Bake 30 to 35 minutes until center is set. Cool completely, about 1 hour. Refrigerate 1 hour or until chilled. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator. Variation: Coconut lovers can add 1/2 cup flaked coconut to the chocolate-cream cheese mixture. Nutrition Information:1 Bar: Calories 160 (Calories from Fat 90); Total Fat 10g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 15mg; Sodium 110mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 12g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1 Pattianne's Country Kitchen

Recipe #87

Deadly Chocolate Cake Recipe #87 Deadly Chocolate Cake Cake Mix This cake is extremely chocolatey and you might want to serve it with whipped or ice cream to cut the flavor. Or not... 1 devil's food cake mix 4 eggs 3/4 cup oil 1 cup milk ... 1 can whipped vanilla frosting ... 1/2 cup butter or margarine 2/3 cup HERSHEY'S Cocoa 1 teaspoon salt 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla Preheat the oven to 350 degrees or 325 degrees for a glass or dark metal pan. Grease a 9 x 13 pan. Mix the first set of ingredients with a hand mixer for about 30 seconds on low. Increase the speed to medium and mix for 2 minutes. Hand stir in canned frosting. Bake for 45 minutes to an hour. Before cake is done, melt the butter in a medium saucepan. Stir in cocoa and salt. Add powdered sugar alternately with milk. With hand mixer, mix until spreading consistency is reached. Stir in vanilla. Spread frosting on warm cake. Pattianne's Country Kitchen

Recipe #88

Fudge Pie (from DINAH SHORE) Recipe #88 Fudge Pie (from DINAH SHORE) 1/2 cup butter 3 sq. unsweetened chocolate 1 cup sugar 2 eggs 1/2 cup flour Pinch of salt 1 tsp. vanilla 1/2 cup pecans cookie crust or graham cracker crust (optional) Melt butter and chocolate together in double boiler. Cool. Add remaining ingredients and mix well. Pour into a 9 inch greased pie pan. Bake in a very slow, preheated (300 to 325 degrees) oven for 20 minutes. Cool and refrigerate. Serve with whipped cream or ice cream. Serves 6. NOTE: This can also be used with a cookie crust or graham cracker crust, if desired. Pattianne's Country Kitchen

Recipe #89

Cucidati~Sicilian filled pastry

Recipe #89 Cucidati~Sicilian filled pastry 9 inch pie shell 1/3 cup butter or margarine 2/3 cup white sugar 3 eggs 1 cup light corn syrup 1 cup pecans, coarsely chopped 1/4 teaspoon salt 1 cup semisweet chocolate chips 1 teaspoon instant coffee or espresso in 1 teaspoon water (optional) 1/2 cup whipping cream 1/4 teaspoon vanilla extract 1 tablespoon confectioners sugar In a medium saucepan, melt the butter or margarine over low heat. Stir in sugar, and set aside to cool. In a mixing bowl, beat eggs well. Stir in chopped pecans and melted butter or margarine mixture. Stir in coffee if desired. Spread chocolate chips evenly over the bottom of the pie crust. Pour pecan mixture over the crust. Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, or until set. Cover and let stand at room temperature about 8 hours before serving. Pie will be soft. Combine cream, confectioners' sugar, and vanilla in a small mixing bowl. Whip until stiff. Garnish pie. Pattianne's Country Kitchen

Recipe #90

Coffee Nut Drop Cookies
Recipe #90 Coffee Nut Drop Cookies 1/2 cup softened butter 1/2 cup sugar 1/4 cup packed dark brown sugar 1 egg 1 1/4 teaspoons vanilla 1 1/2 cups flour 1/4 teaspoon salt 1/4 teaspoon baking soda 6 tablespoons coffee syrup divided (see coffee syrup recipe below) 3/4 cup coarsely chopped pecans 1 1/2 cups sifted confectionerís sugar 2 tablespoons milk In a large mixing bowl, cream butter and both sugars until light and fluffy. Beat in the egg and one teaspoon vanilla until light. Sift flour, salt and baking soda. With mixer on low speed, mix in the flour mixture alternating with 4 tablespoons of coffee syrup until well blended. Stir in pecans. Drop heaping teaspoonfuls, two inches apart, onto greased baking sheets. Bake in a preheated 375ƒ oven for 10-12 minutes until lightly browned. Cool on wire racks. In a small bowl, combine confectionerís sugar, remaining º teaspoon vanilla, remaining 2 tablespoons coffee syrup and milk until smooth and consistency of a thick glaze. Spread glaze over the cooled cookies. Makes about 3 dozen. Coffee Syrup: What is coffee syrup? Well coffee syrup has been around for a long time. Easy to do and delicious when pored on top of a nice hot coffee cake. What's better than a nice hot cup of coffee with..... some hot morning coffee cake with.... coffee syrup pored on top!!! 1 cup sugar 1 cup extra strength brewed 100% Colombian Coffee (1 1/2 cups ground coffee to 16 ounces cold water). Combine sugar and coffee in a medium saucepan. Bring to a boil, stirring constantly to dissolve sugar. Lower heat and simmer for three minutes, stirring often. Store syrup tightly covered in refrigerator, up to one month. Use to flavor milk drinks or over ice cream. Makes 1 cup syrup. Pattianne's Country Kitchen

Recipe #90

Coffee Syrup
Recipe #91 Coffee Syrup What is coffee syrup? Well coffee syrup has been around for a long time. Easy to do and delicious when pored on top of a nice hot coffee cake. What's better than a nice hot cup of coffee with.... some hot morning coffee cake with.... coffee syrup pored on top!!! 1 cup sugar 1 cup extra strength brewed 100% Colombian Coffee (1 1/2 cups ground coffee to 16 ounces cold water). Combine sugar and coffee in a medium saucepan. Bring to a boil, stirring constantly to dissolve sugar. Lower heat and simmer for three minutes, stirring often. Store syrup tightly covered in refrigerator, up to one month. Use to flavor milk drinks or over ice cream. Makes 1 cup syrup. Pattianne's Country Kitchen

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Design by Pattianne
March 2009