Chow Mein Noodle Cookies (from the Canadian Lutheran ladies Family Favorites Cookbook):
6 oz chocolate chips 6 oz butterscotch chips 4 oz dry chow mein noodles 1 cup chopped walnuts 1 cup flaked coconut
Melt the first 2 ingredients. Mix the last 3 ingredients together (I've used mini marshmallows, peanuts, whatever calls to me at the time). Pour melted chips over the mix, spoon onto wax paper and refridgerate to harden.
Midnight Torte (from Great Good Food)
This is a show-off recipe, and the quality of chocolate is critical. Call it an excuse to buy the really good stuff.
1. In the top of a double boiler over medium-high heat, melt the chocolate and butter together. Place the mixture into a medium mixing bowl. Wash the top of the double Boiler.
2. In the double boiler over medium-high heat, whisk the eggs until warmed through. Remove the eggs from the heat, and, using an electric mixer set on high, beat for 6 minutes, or until thickened.
3. By hand, fold the thickened eggs into the chocolate, one quarter at a time, until completely blended.
4. Preheat the oven to 425F.
5. Pour the batter into a 16-inch springform pan [I used a 9 1/2 inch]. Place the pan in a glass pan, and add enough water to come to 1 inch from the top of the springform pan. Bake for 15 minutes.
6. Remove the torte from the oven and cool for one hour at room temperature. Refrigerate 24 hours before slicing with a hot knife. Serve topped with fresh fruit.
[Follow the instructions religiously; they incorporate (in things like washing pots) wait times for things to cool down a bit. The springform pan does not have to be waterproof; the water will drain out while cooling and the torte will be just fine. You might want to put it on a towel for the first hour in that case.]
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chocolate recipes
Date: 2006-03-16 01:32 am (UTC)Chow Mein Noodle Cookies
(from the Canadian Lutheran ladies Family Favorites Cookbook):
6 oz chocolate chips
6 oz butterscotch chips
4 oz dry chow mein noodles
1 cup chopped walnuts
1 cup flaked coconut
Melt the first 2 ingredients. Mix the last 3 ingredients together (I've used mini marshmallows, peanuts, whatever calls to me at the time). Pour melted chips over the mix, spoon onto wax paper and refridgerate to harden.
Midnight Torte
(from Great Good Food)
This is a show-off recipe, and the quality of chocolate is critical. Call it an excuse to buy the really good stuff.
1 lb semi sweet baking chocolate
1 lb unsalted butter
6 eggs
1. In the top of a double boiler over medium-high heat, melt the chocolate and butter together. Place the mixture into a medium mixing bowl. Wash the top of the double Boiler.
2. In the double boiler over medium-high heat, whisk the eggs until warmed through. Remove the eggs from the heat, and, using an electric mixer set on high, beat for 6 minutes, or until thickened.
3. By hand, fold the thickened eggs into the chocolate, one quarter at a time, until completely blended.
4. Preheat the oven to 425F.
5. Pour the batter into a 16-inch springform pan [I used a 9 1/2 inch]. Place the pan in a glass pan, and add enough water to come to 1 inch from the top of the springform pan. Bake for 15 minutes.
6. Remove the torte from the oven and cool for one hour at room temperature. Refrigerate 24 hours before slicing with a hot knife. Serve topped with fresh fruit.
[Follow the instructions religiously; they incorporate (in things like washing pots) wait times for things to cool down a bit. The springform pan does not have to be waterproof; the water will drain out while cooling and the torte will be just fine. You might want to put it on a towel for the first hour in that case.]