Rich Chocolate Cups

Recipe By : Hershey’s Cookbook
Serving Size : 18 Preparation Time :0:00
Categories : Cupcakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
BATTER:
1 1/4 cups flour
1 cup sugar
1/3 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk — or sour milk
1/3 cup oil
1 large egg
1 teaspoon vanilla extract

FILLING:
8 ounces cream cheese
1/3 cup sugar
1/8 teaspoon salt
1 large egg
1/2 cup miniature chocolate chips

OVEN: 350
Line 24 muffin cups with paper liners.

Combine flour, sugar, cocoa, baking soda and salt in a large mixer bowl.
Add buttermilk, oil, egg, and vanilla; blend well.

FILLING:
Blend cream cheese, sugar, and salt in small mixer bowl.
Add egg; beat til smooth. Stir in mini-chips.

Fill cups 1/2 full with batter. Spoon about 1 tbsp filling onto each cupcake.

Bake for about 20 minutes or til tops are light golden brown.

– – – – – – – – – – – – – – – – – –

Serving Ideas : .

NOTES : This recipe easily doubles and freezes very well……is a winner every
time!

Title: Raisin-Oatmeal Brownies
Categories: Brownies Bar cookies Travel Desserts
Servings: 8

3/4 c Oats; Quick-cooking Rolled
6 oz Chocolate Chips; Semisweet
6 T Butter Or Margarine
1/2 c Brown Sugar; Packed
2 ea Eggs; Large
1 t Vanilla
3/4 c Flour; Unbleached
1/2 c Raisins
1/4 t Baking Soda
1/4 t Salt

Sprinkle 2 T of the oats over bottom of greased 9 X 9 X 2-inch baking pan;
set aside. In saucepan melt chocolate and butter over low heat; stir
constantly. Remove from heat; blend in sugar. Beat in eggs and vanilla.
Stir together flour, remaining oats, raisins, soda and salt; stir into
chocolate mixture. Spoon into prepared pan. Bake at 325 degrees F. about
30 minutes. Cool; cut into bars.

Makes 24 brownies.

—————————————————————————–

Date: 10 May 93 01:47:08 EDT
From: KEVWIL@delphi.com

Title: BBQ Beans
Categories: Mcdougall, Main dish, Vegetarian
Servings: 6

1 lg Onion, chopped
1 lg Pepper, chopped
Garlic clove, crushed
1 1/2 ts Dry mustard
1 1/2 ts Chili powder
1/2 ts Cumin
1/2 ts Tumeric
1 c Tomato sauce
1 1/2 tb Molasses
1/2 ts Apple cider vinegar
1 ds Tabasco sauce
4 c Beans, cooked

Saute onion, pepper and garlic in 1/4 c water for 5 minutes. Add mustard,
chili, cumin, tumeric and stir well to mix. Add remaining ingredients and
mix well. Cook over low heat until heated through, about 15 minutes.
HELPFUL HINT: This is great on a bun like sloppy-joe mix, with ketchup and
mustard. Good take-along for picnics. Use either hot or cold. Also good
over whole grains or as a sandwich spread. FROM The Mcdougall Plan

Molasses Rice Pudding

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :1:00
Categories : Desserts Rice Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs — beaten
1 1/2 cups milk
1 1/4 cups rice — cooked
1 cup raisins
1/4 cup molasses
1 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg

Preheat oven to 350 degrees.
In a medium bowl, add milk and eggs and mix well. Add all the other
ingredients, mix
well. Place in a medium baking dish. Cover and bake for 1 hour or until
the mixture is
firm. Serve warm or chilled, topped with whipped cream if desired.

– – – – – – – – – – – – – – – – – –

Title: FAIRFAX CHOCOLATE ICING
Categories: Cakes
Yield: 1 servings

2 Chocolate, bitter squares
2 Chocolate, semi-sweet square
3 tb Butter
6 tb Water
6 Marshmallows
1/2 c Confectioners sugar
1 ts Vanilla

Mix chocolate, sugar and water together. Cook about 5 minutes. Remove from
heat, add marshmallows, butter and vanilla. Beat until thick enough to
spread.
Mrs. Harold T. Cook

—–

Mocha Ice Cream Cake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts
Alcohol Chocolate
Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces Ladyfingers
1/2 gallon Coffee ice cream — softened
1 quart Chocolate ice cream — soften
2 tablespoons Instant coffee granules
1/2 cup Coffee flavored liqueur
6 Toffee bars — crushed
Chocolate sauce
1 cup Heavy cream — whipped

Line ladyfingers around side of 9″ springform pan. Mix softened ice creams
together. Add coffee granules, liqueur and crushed toffee bars. Pour into
springform pan. Spread a thin layer of chocolate sauce on top.
Freeze. Before serving, spread cake with whipped cream. Do not let this cake
defrost before serving.
Serve immediatly upon removing from freezer.

– – – – – – – – – – – – – – – – – –

CHOCOLATE RASPBERRY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Chocolate
Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Canned Raspberries *
2 c Self-Rising Flour
1/2 c Sugar
1/2 c Chocolate Bits Or Chips
1 Lightly Beaten Egg
2 oz Melted Butter
3/4 c Buttermilk

* Use canned raspberries and syrup.
~——————————————————
Preheat oven to 375F, prepare pans. Pour undrained
raspberries into a pan, bring to a boil, boil without
stirring for about 12 minutes, or until mixture is
thick and a jam-like consistency; cool. Combine the
sifted flour, sugar and chocolate in a bowl. Mix egg,
butter and buttermilk. Stir dry mix into wet mix until
just combined. Gently fold in the raspberry mixture.
Spoon into pans and bake for about 15 minutes or until
done.

– – – – – – – – – – – – – – – – – –

Cincinnati 5-Way Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Meats
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Butter
2 pounds Ground beef
6 Bay leaves
1 large Onion — finely chopped
6 medium Cloves garlic — finely

1 teaspoon Cinnamon
2 teaspoons Allspice
4 teaspoons Vinegar
1 teaspoon Dried whole red pepper — crushed
1 1/2 teaspoons Salt
2 teaspoons Pure ground red chile
1 teaspoon Ground cumin
1/2 teaspoon Dried oregano (preferably — Mexican)
1 6 oz can tomato paste
6 cups Water
1 16 oz can kidney beans — drained
1/2 pound Vermicelli — cooked
1/2 cup Cheddar cheese — grated
1 small Onion — finely chopped

HEAT THE BUTTER IN A LARGE HEAVY SKILLET over medium-high heat. Add the meat to
the skillet. Break up any lumps with a fork and cook, stirring occasionally,
until the meat is evenly browned. Stir in all the remaining ingredients up
through the water.
Taste and adjust seasonings. If the flavor is too sweet, add a small amount of
vinegar; if not spicy enough, add a small amount of ground chile. Bring the
mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours.
Add the kidney beans to the mixture 1/2 hour before serving. Place a small
amount of the cooked vermicelli in individual bowls.
Spoon on a generous amount of chili. Top with grated cheese and raw onion or
pass in individual bowls.

– – – – – – – – – – – – – – – – – –

DOUBLE BRAN CITRUS MUFFINS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour with wheat
-bran (Five Roses)
1/2 c Oat bran
1/3 c Sugar
1 t Baking powder
1 t Baking soda
1/4 ts Salt
1 c Buttermilk
1/4 c Vegetable oil
1 Egg — lightly beaten
Grated rind of 1/2 orange
Grated rind of 1/2 lemon
1/2 c Dates or prunes — chopped
1 tb Sesame seeds

In a large bowl, combine flour, oat bran, sugar,
baking powder, baking soda and salt. In a separate
bowl, beat buttermilk, oil, egg and citrus rinds. Add
to dry ingredients, mixing until just dampened and
still lumpy. Lightly stir in dates and spoon into
lightly greased muffin cups. Sprinkle with sesame
seeds. Bake at 375 F for 20 minutes.

– – – – – – – – – – – – – – – – – –

Title: Chicken and Pasta Bake
Categories: casseroles, cheese/eggs, chicken, favourites, try it
Yield: 4 servings

12 oz pasta shapes
1 tb olive oil
1 lg onion; chopped
2 ?? garlic; crushed
2 ea chicken breast (boneless)
-6oz each; cut into cubes
1 ?? 14 oz passata
4 ea fresh tomatoes; chopped
3 tb black olives, pitted;
-quartered
1 ts dried oregano
2 tb fresh basil; chopped
1 ea salt and pepper
4 oz blue cheese (gorgonzola or
-stilton; cubed

Cook the pasta in boiling salted water until tender.
Meanwhile, in a large saucepan, heat the oil and fry the onion and garlic
until softened. Add the chicken and continue to fry until just browned.
Pour in the passata, tomatoes, olives, herbs and seasoning. Leave to
simmer gently for 5 minutes or until the chicken is cooked through.
Drain the cooked pasta and mix with the chicken mixture. Stir in half the
cheese. Pour into an ovenproof dish and layer the remaining cheese on top.
Place under a preheated grill for 10 minutes, until the cheese has melted.
Serve immediately with a leafy green salad.
—–