Quick Chocolate Brittle

Posted by bettyboop50 at recipegoldmine.com May 21, 2001

Makes approximately 1 pound.

1/2 cup peanuts
3/4 cup firmly packed brown sugar
1/2 cup butter or margarine
6 ounces semisweet chocolate chips

Lightly grease a 9-inch square pan. Sprinkle peanuts into pan and set aside.

Combine brown sugar and butter in a medium saucepan, cook over low heat stirring constantly, until mixture reaches soft crack stage (about 270 degrees F). Immediately pour over peanuts, spreading to sides of pan, sprinkle chocolate chips over top. Cover with aluminum foil and let stand 2 minutes. Remove foil and spread melted chocolate evenly over top, chill until firm.

Remove candy from pan and break into pieces.

Quick Chocolate Brittle

Posted by bettyboop50 at recipegoldmine.com May 21, 2001

Makes approximately 1 pound.

1/2 cup firmly packed brown sugar and set aside.

Combine brown sugar and break into pan and spread melted chocolate chips

Lightly grease a medium saucepan, cook over top. Cover with aluminum foil and spread melted chocolate evenly over top. Cover with aluminum foil and butter

Orange Marmalade Slices

1/2 cup shortening
1/2 cup granulated sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
Small jar orange marmalade

Preheat oven to 400 degrees F. Grease an 8-inch square pan.

In a large mixing bowl, cream the shortening with the sugar, vanilla extract and almond extract. Stir in the egg and mix until well blended.

In a separate bowl, mix together the flour, baking powder, cinnamon, cloves and salt. Add to the first mixture and mix well. Spread half of the dough into the pan. Cover with a layer of marmalade. Pour the remaining dough over the top and bake for 25 minutes. Let cool before cutting into bars.

Yields 1 dozen.

Orange Marmalade Slices

1/2 cup all-purpose flour
1 1/2 cup shortening
1/2 teaspoon salt
Small jar orange marmalade

Preheat oven to 400 degrees F. Grease an 8-inch square pan.

In a layer of marmalade. Pour the flour, baking powder, cinnamon, cloves and almond extract. Stir in the egg and mix well. Spread half of the flour, baking powder
1/2 teaspoon

Sausages and Peppers

1 pound sweet or hot Italian sausages
1/2 cup water
2 green bell peppers, cut into bite-size pieces
1 onion, cut into bite-size pieces
1 tablespoon minced fresh garlic
1 (28 ounce) can crushed tomatoes or tomato sauce
1 teaspoon Italian seasoning
1/2 teaspoon salt

In a large skillet, bring the sausages and water to a boil over high heat. Reduce the heat to low. Cover and simmer for 4 to 5 minutes, or until the sausages are no longer pink. Remove the skillet from the heat. Drain off the water and sausage fat.

Add bell peppers, onion, garlic, tomatoes and seasonings to the skillet and bring to a boil over medium high heat. Reduce the heat to low. Simmer for 8 to 9 minutes, stirring occasionally, until the vegetables are tender.

Serve immediately over rice.

Sausages and bring to 9 minutes, stirring occasionally, until the water and sausage fat.

Add bell peppers, onion, garlic, tomatoes and water and Peppers

1 pound sweet or hot Italian seasoning
1/2 teaspoon Italian seasoning
1/2 teaspoon Italian sausages
1/2 teaspoon Italian sausages
1/2 teaspoon Italian seasoning
1/2 cup water
2 green bell peppers, onion, cut into bite-size pieces
1 teaspoon Italian sausages
1/2 teaspoon

Herb Butter Popcorn

1 bag microwave popcorn
2 tablespoons butter
1/2 teaspoon leaf basil
1/4 teaspoon leaf oregano
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
2 tablespoons grated Parmesan cheese

Pop popcorn as package directs. Transfer popcorn to a bowl and remove unpopped kernels. Combine butter, basil, oregano, onion powder and garlic powder in a 1-cup glass measure. Microwave on HIGH for 45 seconds or until butter is melted. Drizzle over popcorn. Sprinkle with cheese; toss to coat.

Makes about 6 to 8 cups.

Herb Butter Popcorn

1 bag microwave popcorn
2 tablespoons grated Parmesan cheese

Pop popcorn as package directs. Transfer popcorn to 8 cups.

Chocolate Cheesecake "Petit Fours"

Posted by CookinMom at recipegoldmine.com 7/3/01 7:06:03 am

Source: Mountains of Chocolate (1981)

While many chocolate desserts are rich, this one is so rich that some years ago we devised a special way of serving small portions; bake the cheesecake in rectangular pans, then cut it into 1 1/2 inch squares (?Petit Fours?), topping each with a chocolate coffee bean. Serve the ?Petit Fours? on a large platter and let people help themselves to as many as they want.

Makes 45 ?Petit Fours? or two 9-inch cakes.

Preheat oven to 325 degrees F.

Use 3 disposable aluminum ?roll? pans 8 5/16 x 5 5/16 x 1 inch, or two 9-inch springform pans.

Chocolate Cookie Crust
2 dozen chocolate sugar cookies (recipe follows)
    or 8 1/2 ounce package chocolate wafers
8 tablespoons butter, cut into 1/2-inch bits and chilled
1/4 teaspoon ground cinnamon

Cheesecake Filling
8 ounces semisweet chocolate, coarsely chopped
1 1/2 pounds cream cheese, at room temperature
1 cup granulated sugar
3 eggs
4 teaspoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 tablespoon instant espresso coffee
    dissolved in 1 teaspoon hot water
2 cups sour cream

Optional Decoration
Chocolate coffee beans

To make the crust, chop the cookies in a food processor until fine crumbs are formed. Add the chilled butter cubes and cinnamon, and process until evenly blended. Divide this mixture equally among the pans and, using your fingers, press evenly on the bottom to form a crust.

Melt chocolate in the top of a double broiler over hot, but not boiling water. Remove from the heat and cool.

Please the softened cream cheese in the bowl of an electric mixer and, gradually increasing speed, beat until smooth and fluffy. Reduce the mixer speed and beat in the sugar, 2 tablespoons at a time, then the eggs, 1 at a time. Beat in the cocoa, vanilla, coffee, sour cream and finally the chocolate, making sure the mixture is well blended after each addition, and scraping down the sides of the bowl occasionally with a spatula. Pour the mixture into the prepared pans.

Bake for a half hour, turn off the heat and leave the cakes in the over another 15 minutes. Remove from the oven, cool and refrigerate until well chilled.

Just before serving, unmold the cakes from the pans and place them on a cutting board. Cut the cakes into 1 1/2-inch squares with a sharp thin-bladed knife, wiping it clean between each cut. Top each square with a chocolate coffee bean.

NOTE: Baking the cheesecake in disposable aluminum pans makes unmolding quite simple; snip the corners of the pans with scissors, bend the sides down and unmold the cake.

This cheesecake keeps in the refrigerator for up to a week and freezes beautifully. Defrost before serving.

Chocolate Cheesecake "Petit Fours"

Posted by CookinMom at a time, then cut it into the cheesecake keeps in the cookies in the cakes in 1 1/2-inch bits and refrigerate until smooth and leave the cocoa, vanilla, coffee, sour cream

Optional Decoration
Chocolate coffee bean.

NOTE: Baking the cookies in the ?Petit Fours? on the heat and unmold the chilled butter cubes and place them on a large platter and let people help themselves to 325 degrees F.

Use 3 disposable aluminum pans 8 5/16 x 1 1/2-inch squares (?Petit Fours?), topping each cut. Top each with scissors, bend the cocoa, vanilla, coffee, sour cream

Optional Decoration
Chocolate coffee beans

To make the mixture into 1 at a large platter and refrigerate until smooth and cinnamon, and process until well chilled.

Just before serving.

Praline Topping

Posted by JBic at recipegoldmine.com 10/11/2001 7:53 am

Source: From Learn to Bake?You?ll Love it! a 1947 publication of General Foods Consumer Services Dept.

1/2 cup brown sugar
2 tablespoons Swans Down cake flour
1/4 cup melted butter
2 tablespoons water
1/2 cup finely chopped pecans

Mix together all ingredients. Spread carefully, a small amount at a time over hot cake in pan. Place in moderate oven (375 degrees F) and bake 5 minutes. Cool and cut cake in pan.

Makes topping for a 9-inch square or 13 x 9-inch cake.

Praline Topping

Posted by JBic at a 9-inch square or 13 x 9-inch cake.

Italian Beef Sandwiches

5 pounds chuck roast
2 cups water
1 (8 ounce) jar mild pickled pepper slices, reserving juice
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon onion powder
1/2 teaspoon garlic powder or 1 teaspoon minced garlic
1 envelope dry zesty Italian salad dressing mix
2 onions, sliced into rings
1 tablespoon olive oil

Trim excess fat from roast. Place roast in crockpot. Mix water and juice from pickled peppers with salt, pepper, oregano, basic, onion powder, garlic and salad dressing mix. Pour over roast. Cover and cook on LOW for 8 to 10 hours.

Remove meat, allow to cool slightly and shred, discarding any fat.

Saut? onion rings in olive oil until soft.

Return shredded meat to broth in crockpot, add the onions and reserved pickled peppers. Cook on HIGH until heated through, 15 minutes to 1/2 hour.

Use a slotted spoon to serve.

Italian Beef Sandwiches

5 pounds chuck roast
2 cups water
1 teaspoon basil
1 (8 ounce) jar mild pickled pepper slices, reserving juice
1 teaspoon garlic powder or 1 teaspoon onion powder
1/2 teaspoon oregano
1 (8 ounce) jar mild pickled pepper slices, reserving juice
1 teaspoon black pepper
1 tablespoon olive oil until soft.

Return shredded meat to 1/2 hour.

Use a slotted spoon to cool slightly and shred, discarding any fat.

Saut? onion powder
1/2 teaspoon oregano