A
Sinfully Rich Selection of CHOCOLATE |
|
COCONUT
CHOCOLATE PIE
From
Dee Anna Woods of Milford
INGREDIENTS:
|
2
cups sugar |
|
5
eggs |
|
�
cup buttermilk |
|
1
t vanilla |
|
1
large can of coconut |
|
1
stick margarine (melted) |
|
1
bag of chocolate chips |
|
2
unbaked pie shells |
DIRECTIONS:
Mix all ingredients except margarine, coconut and chocolate chips with a
fork or whisk. Add margarine and coconut and mix. Put a small handful of
chocolate chips in mixture and mix. Sprinkle chocolate chips (not very
many) into pie shells and pour mixed ingredients over chips. Bake at 325�
for 40 minutes.
CHOCOLATE
PEANUT BREAKAWAY
From
Passy Colley of Orange
INGREDIENTS:
|
1
cup (2 sticks) margarine |
|
1�
cups brown sugar |
|
2
cups flour |
|
1⁄3
cup corn syrup |
|
1
egg |
|
6-oz.
pkg. chocolate chips |
|
1
cup salted peanuts |
DIRECTIONS:
Preheat oven to 350�. Grease jellyroll pan. Cream margarine and sugar.
Stir in remaining ingredients. Spread in pan. Bake for 20-25 minutes or
until light brown. Loosen from sides and break into pieces.
CHOCOLATE-COVERED
PEANUT BUTTER BALLS
From
Linda Logan of Boydton
INGREDIENTS:
|
2
cups crushed graham crackers |
|
1
box sifted powdered sugar |
|
2
sticks margarine (melted) |
|
1�
cups crunchy peanut butter |
|
12-oz.
bag chocolate chips |
|
�
bar paraffin wax |
DIRECTIONS:
Mix together the first 4 ingredients. Roll into 1-inch balls. In a double
boiler or microwave, melt paraffin and chocolate chips. Dip balls into
chocolate, using a fork to allow excess chocolate to drain. Place on waxed
paper to cool. Store covered when completely cooled and chocolate is set.
Makes 3 dozen.
CHOCOLATE
PECAN PIE
From
Sandra Mays of Moneta
INGREDIENTS:
|
1
ready-to-bake refrigerated pie crust |
|
6-oz.
semi-sweet chocolate chips |
|
1
cup light corn syrup |
|
1
cup packed light brown sugar |
|
3
large eggs |
|
2
T butter (melted) |
|
1�
t vanilla extract |
|
�
t salt |
|
1�
cups pecans (� cup chopped) |
DIRECTIONS:
Place oven rack in lowest third of oven. Preheat to 350�. Fit crust into
a 9-inch pie pan, fluting edges. Scatter chocolate chips evenly in crust.
Whisk corn syrup, sugar, eggs, butter, vanilla, salt and � cup chopped
pecans in a large bowl until well blended. Pour evenly over chips. Arrange
pecan halves on top. Bake 50 minutes or until crust and pecans are
browned. If crust browns too quickly, cover with foil. Cool completely on
wire rack. Serve with plain whipped cream or add 1 tablespoon of Kahlua to
whipped cream.
CHOCOLATE
CRUNCH
From
Elaine McBennett of Fredericksburg
INGREDIENTS:
|
12
oz. chocolate morsels |
|
12
oz. butterscotch morsels |
|
1
2⁄3 cups salted dry-roasted peanuts |
|
1�
cups raisins |
|
1�
cups crushed ripple potato chips
|
DIRECTIONS:
Microwave morsels together in large microwave bowl (do not use plastic �
glass is best) at 50 percent power for 3-6 minutes, stirring a few times
until all are melted. Add raisins, nuts and potato chips. Stir and mix
well. Drop by the teaspoon onto wax paper; cool.
(I
keep them refrigerated � they tend to soften at room temperature.)
CHOCOLATE
POUND CAKE
From
April Foubare of Manassas
INGREDIENTS:
|
3
sticks butter or margarine, softened |
|
3
cups sugar |
|
5
eggs |
|
3
cups flour |
|
�
t salt |
|
�
t baking powder |
|
�
cup cocoa (or more, to taste) |
|
1�
cups milk |
|
1
t vanilla |
DIRECTIONS:
Cream together butter and sugar. Add eggs 1 at a time until well combined
and set aside. In a separate bowl, mix the next 4
(dry) ingredients until well combined and set aside. Whisk together milk
and vanilla. Add alternately with dry ingredients to the butter mixture.
Pour batter into a greased and floured Bundt pan. Bake at 325� for 1�
hours or until a toothpick inserted in the center comes out clean.
CHOCOLATE
CHIP PIE
From
Debbie Day of Catlett
INGREDIENTS:
|
1
unbaked 9-inch (4-cup volume) deep-dish pie shell |
|
2
large eggs |
|
�
cup all-purpose flour |
|
�
cup granulated sugar |
|
�
cup packed brown sugar |
|
�
cup (1� sticks) butter, softened |
|
1
cup semi-sweet chocolate chips |
|
1
cup chopped nuts |
|
Whipped
cream (optional) |
DIRECTIONS:
Preheat oven to 325�. Beat eggs in large mixing bowl on high speed until
foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter.
Stir in chocolate morsels and nuts. Spoon into pie shell. Bake for 55-60
minutes. Cool on wire rack. Serve warm with whipped cream. If using frozen
pie shell, use deep-dish style, thawed completely.
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