Chocolate Recipes

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

1 Litre (2 US pints) chocolate

Milk (skimmed or Semi-skimmed) 2 tb Custard powder

2 sm (125 g, 5 oz) cartons

Low-fat toffee-flavoured Yogurt 3 Bananas

Make the custard with the chocolate milk and the custard powder - no sugar is necessary. Allow to become cold. When it is, pour over the sliced bananas, and stir in the yogurt. Refrigerate until wanted. Serves 6 or more, I should think.

2 1/2 c All-purpose flour

2 t Baking powder

1 t Baking soda

1 t Cinnamon

1 c Butter, softened

1 1/4 c Firmly packed brown sugar

2 Eggs

1 pk NESTLE Toll House semi-sweet

-chocolate mini morsels 2 c Granola cereal

1 c Raisins

Prehea oven to 375F. In small bowl, combine flour, baking powder, baking soda and cinnamon; set aside. In large mixer bowl, beat butter and brown sugar until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in Nestle Toll House semi-sweet chocolate mini morsels, granola and raisins. Drop by rounded measuring tablespoonfuls ont ungreased cookie sheets. Bake 9-11 minutes until edges are golden brown. Let stand on cookie sheets 5 minutes. Remove from cookie sheets; cool.

Makes about 4 dozen cookies.

3 To 3 1/2 cups sifted flour

1/4 c Sugar

1 ts Salt

1 pk Active dry yeast

1 c Water

2 tb Butter

1 Egg

1/2 c Semi-sweet chocolate chips

2 tb Butter

1/2 c Pecans, chopped

In a large bowl, combine 1 1/2 cups flour, sugar, salt and yeast. Heat water and 2 Tbsp. butter until hot (120-130 degrees). Add water mixture and egg to flour mixture and blend at low speed just until mixed. Continue mixing at high speed for 3 minutes. Stir in as much remaining flour as you can until dough pulls cleanly away from sides of bowl. On floured surface, knead about 2 minutes. Roll dough into a 15×7″ rectangle. Melt chocolate chips and 2 Tbsp. butter together; cool and spread over rectangle. Sprinkle with pecans. Starting with long side, roll dough up jelly-roll fashion. Cut into 12 slices. Sprinkle a greased 13×9″ pan with Topping ingredients (to follow). Place dough slices on top. Cover loosely with plastic wrap or a towel. Let rise in warm place until nearly double (35 to 40 minutes). Bake at 375 degrees for 25 to 30 minutes; turn out onto a serving platter. If desired, drizzle Chocolate Glaze (to follow) over the top of rolls. TOPPING: 1/2 cup brown sugar 1/4 cup pecans, chopped 1/2 cup butter, softened 2 Tb

corn syrup In a small bowl, combine all topping ingredients and mix well. CHOCOLATE GLAZE: 1/3 cup semi-sweet chocolate chips 1 Tb butter

In a small saucepan, melt chocolate chips and butter over low heat. Drizzle chocolate mixture over rolls, after you have turned them out onto serving platter. Source: Chocolate Mousse Cookbook Makes: 1 dozen rolls

12 Oz Vanilla-Flavored Candy Coating — Cut Into Pieces

1 Lb Nutter Butter Cookies

64 Miniature Chocolate Chips

1. In small saucepan, melt candy coating over low heat, stirring constantly until smooth. 2. Line cookie sheets with waxed paper. Holding cookies with tongs, dip entir e top and side of each cookie into melted coating, letting excess drip off. Lay flat, coated side up, on waxed paper-lined cookie sheets. Place two chocolate chips in coating to form eyes. Let stand 10 minutes until set.

32 cookies

1 c Cake flour

1 ts Baking powder

1/4 ts Salt

1/2 c Shortening, softened

1/2 c Granulated sugar replacement

2 Eggs

1 ts Vanilla extract

1 tb Water

1/4 c Unsweetened coconut, grated

1 ts Coconut milk

1 oz Baking chocolate, melted

These brownies are mailable. Sift together the flour, baking powder and salt. Cream shortening and sugar replacement until light and fluffy. (My note: be sure to use a sugar replacement that does not lose sweetness when heated - Aspertame is not suitable.) Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and water. Divide batter into two equal parts. To one part add unsweetened coconut and coconut milk. Stir to completely blend. To the remaining half, beat in the melted chocolate. Spread coconut mixture on bottom of well-greased 8-in square pan. Spread chocolate layer on top of coconut layer. Bake at 350 F for 25 to 30 min. Cut into 1 x 2 inch bars. 1 bar - 1/3 bread exchange, 1 fat exchange, 54 calories

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Available in bookstores 1993. Contains chocolate candy recipes. Shared but not tested by Elizabeth Rodier Nov 93

2 Eggs

1 c Sugar

1/2 c Melted butter

4 T Bourbon

1/4 c Corn starch

1 c Chopped pecans (coarsely)

1 c Chocolate chips

4 oz Whipping cream

1 9 inch pie shell

Beat eggs gradually, add sugar. Add butter and bourbon and mix well. Blend in corn starch. Stir in nuts and choc. chips. Pour into unbaked shell. Bake at 350 degrees 45 to 50 minutes. Serve warm with whipped cream.

2 c Heavy cream

1 lb Semisweet chocolate; cut up

2 ts Vanilla

Heat the heavy cream in a saucepan until just boiling. Remove from the heat. Add the semisweet chocolate and vanilla. Stir mixture until smooth and the chocolate is melted. Transfer to a glass bowl. Place the glass bowl over ice water. Stir until spreadable. —

1/2 c Fat-free dairy sour cream

2 ts Baking soda

1 1/2 c Sugar

1/4 c Margarine; softened

1/2 c Frozen egg substitute

– thawed 3/4 ts Salt

3 c All-purpose flour

1 c Mashed ripe banana (3 med.)

1 ts Vanilla extract

12 oz HERSHEYS Baking Chips

-(Reduced Fat Semi-Sweet) 1/2 c Chopped nuts

Heat oven to 350F. Lightly spray two 9×5x3-inch loaf pans with non-stick vegetable cooking spray. In small bowl, stir together sour cream and baking soda; set aside. In large bowl, beat sugar and margarine on medium speed of electric mixer until well blended. Add egg substitute and salt; beat well. Gradually add flour to sugar mixture, beating until well blended. Add sour cream mixture, banana and vanilla; beat until smooth. Fold in chips and nuts. Pour batter evenly into prepared pans. Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire rack; immediately wrap in plastic wrap. Cool completely before slicing. 2 loaves (32 servings). Nutrition facts: Serv size: 1 slice (53g), Servings: 32, Amount Per Serving: Calories 160, Fat Cal. 35, Total Fat 5g* (8% DV), Sat.Fat 2.5G (13% DV), Cholest.

0mg (0% DV), Sodium 150mg (6% DV), Total carb. 27g (9% DV), Dietary

Fiber 1g (4% DV), Sugars 17g, Protein 3g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (0% DV), Iron (4% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. *contains 2g of Salatrim per serving, only 55% of which is used by the body. Therefore this recipe provides 4g of available fat per serving vs 11g in the regular Hersheys Chocolate Chip Banana Nut Bread recipe

Hersheys is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)