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The Chocolate Theory
by Brenda Hyde
| I have a theory. Chocolate is a mom's best friend. Wait, is that
a woman's best friend or maybe a kid's best friend? Ok, I have no theory, except that Chocolate is good all year round,
any time of day, and especially for Valentine's Day if you
need an excuse to serve it. These recipes are appropriately gooey and rich. |
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French Chocolates
Ingredients:
8 squares unsweetened chocolate
4 ounces German sweet chocolate
1 can sweetened condensed milk (15 ounces)
1 cup crushed nuts
Melt chocolates together in saucepan over very low
heat, stirring constantly until smooth. Add condensed
milk and mix until smooth and well blended. Cool a
few minutes. Shape into balls, using about 1 tsp.
for each. Roll in nuts. Makes about 6 dozen.
Chewy Chocolates
Ingredients:
1/2 pound soft caramels
2 tablespoons heavy cream
1 cup pecan halves
4 squares semi-sweet chocolate, melted and cooled
Heat caramels with cream in saucepan over very low
heat, stirring constantly. Cool 10 minutes. Set pecans
on lightly buttered baking sheets in clusters of 3. Spoon
caramel mixture over nuts, leaving outer ends of nuts
showing. Let stand to set, about 30 minutes. Spread
melted chocolate over caramel mixture. Makes 2 dozen.
Chocolate Butter
Ingredients:
1 stick butter, softened; cut into pieces
1/4 cup semi-sweet chocolate chips, melted
Stir butter and chocolate together by hand. Transfer to covered container,
refrigerate or
freeze until ready to use. Serve with biscuits,
pound cake, croissants, muffins or waffles.
Brownie Caramel Walnut Pie
Ingredients:
1 9 inch unbaked pastry shell
1/2 cup chopped walnuts
20 caramels, unwrapped
1 14 ounce can sweetened condensed milk
1 egg, beaten
2 tablespoons margarine or butter, melted
1 6 ounce package semi-sweet chocolate chips, melted
Preheat oven to 325 degree. Sprinkle nuts into pie shell.
In small saucepan, over low heat, melt caramels with
2/3 cup condensed milk. Spoon over walnuts. In bowl,
combine egg, margarine and remaining milk; mix well.
Stir in melted chips. Pour mixture over caramel layer.
Bake 35 minutes or until center is set. Cool. Serve
warm or chilled. Refrigerate leftovers.
Chocolate Turtle Cheesecake
Ingredients:
1 7 ounce package caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 9 inch chocolate crumb pie crust
2 3 ounce cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 package chocolate instant pudding
1/2 cup fudge topping
Place caramels and milk in a heavy
saucepan. Heat over medium-low heat
stirring continually, until smooth, about
5 minutes. Stir in 1/2 cup chopped pecans.
Pour into pie crust.
Combine cream cheese, sour cream and milk
in a blender. Process until smooth. Add
pudding mix: process for about 30 seconds
longer. Pour pudding mixture over caramel
layer, covering evenly. Chill, loosely
covered, until set, about 15 minutes. Drizzle
fudge topping over pudding layer in a
decorative pattern. Sprinkle top of cake
with remaining pecans. Chill, loosely
covered until serving time.
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