venetians

Ingredients

• Servings: 56
• 8 ounces almond paste
• 1 1/2 cups butter, softened
• 1 cup sugar
• 4 eggs, separated
• 2 cups sifted all-purpose flour
• 1 teaspoon almond extract
• 1/4 teaspoon salt
• 4 drops red food coloring
• 4 drops green food coloring
• 1 1/2 cups apricot jam
• 1 pound semisweet chocolate, chopped

Recipe

• grease 3 - 13 x 9 inch pans. line with wax paper. preheat oven to 350 degrees f (180 degrees c).
• combine almond paste, sugar, butter, egg yolks and almond extract. beat for 5 minutes until light and fluffy. beat in flour and salt.
• in a separate bowl, beat egg whites until stiff peaks form. with a wooden spoon, fold into the almond mixture.
• divide dough into 3 -1 1/2 cup portions. add red coloring to one of the portions, and green to the another. spread the batter in the 3 separate prepared pans (keeping the colors separate).
• bake for 15 minutes, or until edges are golden brown. (each layer will be 1/4 inch thick). remove cakes from pan immediately. cool thoroughly.
• stack layers in a 9 x 13 inch pan, spreading apricot jam between layers (no jam on top layer). place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour. refrigerate overnight.
• melt chocolate over hot water and spread over cake. allow to set. trim edges and cup into 1 inch squares.

chocolate mocha cheesecake

Ingredients

• Servings: 1
• 1 1/2 cups chocolate cookie crumbs
• 1/3 cup butter, melted
• 4 (1 ounce) squares semisweet chocolate, chopped
• 12 ounces cream cheese, room temperature
• 1/2 cup brown sugar
• 2 tablespoons cornstarch
• 2 eggs
• 3 tablespoons coffee flavored liqueur

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c). grease an 8 inch springform pan. in a medium bowl, combine cookie crumbs and butter. mix well and press into the bottom of springform pan.
• in the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. remove from heat and allow to cool to lukewarm.
• in a large bowl, beat cream cheese, brown sugar and cornstarch until smooth. beat in the eggs one at a time. blend in the coffee liqueur. fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. pour into crust.
• bake in the preheated oven for 60 minutes, or until filling is set. allow to cool to room temperature, then refrigerate at least 4 hours before serving.

Vanilla Kifli

Ingredients

• Servings: 30
• 3/4 cup unsalted butter, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 egg yolks
• 2 cups all-purpose flour
• 1/2 cup vanilla sugar
• 2 (1 ounce) squares semisweet chocolate, chopped

Recipe

• cream together the butter with the sugar in a large mixing bowl. beat in egg yolks and vanilla. gradually beat in flour.
• turn into a ball, cover and let stand at room temperature for 2 hours.
• preheat oven to 375 degrees f (190 degrees c).
• to form the crescents, roll about 1 tbsp of the dough in the palms of your hands. then continue rolling to form a rope about 3 inches long and 1/2 inch thick. bend rope to form crescent. repeat with remaining dough, placing on ungreased cookie sheets about 1 inch apart.
• bake for about 10 to 12 minutes. cookies should be in color. let cool on cookie sheets for 5 minutes to prevent breaking. then, while cookies are still warm, carefully roll in vanilla sugar. (may be found in bulk food stores). repeat with remaining cookies. cool cookies completely.
• melt chocolate in a double boiler set over low heat. when cookies are cool, dip tips of each cookie in melted chocolate, then set on waxed paper to dry.

Butterscotch Filling

Ingredients

• Servings: 1
• 1/2 cup packed brown sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup water
• 1 tablespoon butter

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• mix together the brown sugar, corn starch, salt, and water in a small saucepan. bring mixture to a boil, and stir constantly for 1 minute. remove from heat, and add the butter or margarine.
• allow the mixture to cool slightly, and spread between layers.

granny's mahogany cake and frosting

Ingredients

• Servings: 10
• 2 cups sugar
• 1 cup butter, softened
• 5 eggs
• 1/4 cup cold brewed coffee
• 2 tablespoons unsweetened cocoa powder
• 1 cup buttermilk
• 1 teaspoon baking soda
• 2 1/2 cups all-purpose flour
• 1 cup butter, softened
• 1 (16 ounce) package confectioners' sugar, sifted
• 1/4 cup cold brewed coffee
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 2 hrs 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease and flour three 9 inch round cake pans.
• place the sugar and butter in a mixing bowl, and beat until light colored and smooth. beat in the eggs one at a time. stir the coffee and cocoa into the egg mixture until well blended. measure the buttermilk, and remove 1 tablespoon, placing it in a separate small bowl, and set aside. stir the remaining buttermilk into the egg mixture, beating until smooth.
• stir the baking soda into 1 tablespoon buttermilk until smooth, and mix into the egg mixture. stir in the flour, beating until smooth. pour the batter evenly into the prepared cake pans.
• bake in preheated oven until a toothpick or small knife inserted into the center comes out clean, about 30 minutes. remove from the oven, and cool in the pans about 15 minutes before turning out a wire rack to cool completely.
• to make the frosting, beat 1 cup butter until smooth and creamy. gradually sift in the confectioners' sugar, and beat until smooth. stir in the coffee, cocoa, and vanilla until well blended.
• place one cake layer on a serving plate. spread top with about 1/5 frosting. place the second layer on top of the first, and frost. repeat with the third layer. use remaining frosting to frost top and sides.

chocolate sugar cookies

Ingredients

• Servings: 3
• 3/4 cup shortening
• 1 cup sugar
• 1 egg
• 1/4 cup light corn syrup
• 2 (1 ounce) squares unsweetened chocolate, melted
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large mixing bowl, cream shortening, sugar, and egg. stir in syrup and melted chocolate. sift flour, salt, baking soda, and ground cinnamon; add to creamed mixture. chill 1 hour.
• roll dough 1/8 inch thick on a well-floured pastry cloth. cut into shapes.
• bake on an ungreased cookie sheet for 10 to 12 minutes.

Chocolate Cherry Cake Iv

Ingredients

• Servings: 1
• 1 (1 ounce) square unsweetened baking chocolate
• 1/4 cup butter
• 1 cup sugar
• 1 egg
• 1/4 cup plain yogurt
• 1 (4 ounce) jar maraschino cherries
• 1 cup sour milk
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. in the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. remove from heat and allow to cool to lukewarm.
• in a large bowl, cream together the butter and sugar until light and fluffy. beat in the eggs one at a time, then stir in the yogurt, melted chocolate and cherries with juice. stir together the flour and baking soda and beat into the creamed mixture alternately with the sour milk. pour batter into prepared pan.
• bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

Old-fashioned Fudge

Ingredients

• Servings: 2
• 3 tablespoons butter
• 3 cups sugar
• 3 tablespoons cornstarch
• 1 pinch salt
• 1 teaspoon distilled vinegar
• 1 cup evaporated milk
• 3 (1 ounce) squares unsweetened chocolate
• 1 teaspoon vanilla extract

Recipe

• butter an 8 or 9 inch square pan. set aside.
• in a large bowl, combine sugar, cornstarch, and salt; mix well. in a heavy saucepan, cook butter or margarine until golden brown; remove from heat. add sugar mixture; mix well. stir in vinegar and milk; return to heat. bring to a boil, stirring frequently. cover and boil 5 minutes, stirring occasionally.
• stir in chocolate. insert a candy thermometer and cook, uncovered to soft ball stage, 238 degrees f ( 114 degrees c). remove from heat; add vanilla and do not stir. let it sit until pan is lukewarm and easy to hold.
• with a sturdy wooden spoon, beat the fudge until it loses is shine.
• with buttered hands, quickly press mixture into prepared pan. let cool slightly before cutting. keep fudge covered tightly with plastic wrap.

Chocolate Chip And Blueberry Muffins

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup light cream
• 1 cup sugar
• 1 cup chocolate chips
• 2 eggs, beaten
• 1/2 cup quick-cooking oats
• 1/2 cup fresh blueberries

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups or line with paper liners.
• mix flour, baking powder, and baking soda together in a bowl. whisk cream, sugar, chocolate chips, eggs, oats, and blueberries together in a separate bowl until well mixed. stir flour mixture into cream mixture until batter is well mixed; pour into the prepared muffin cups.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. cool muffins in muffin tin for 10 minutes before removing to wire rack to cool completely.

mandelbrot

Ingredients

• Servings: 3
• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 3 eggs
• 1/2 cup vegetable oil
• 1/2 cup orange juice
• 2 teaspoons orange zest (optional)
• 3/4 cup chocolate syrup
• 2 teaspoons ground cinnamon

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• place flour, baking powder, salt and sugar into an electric mixer's mixing bowl and mix well; blend eggs and 1/2 cup oil into mixture. pour orange juice and orange zest into mixture; mix well. when the mixture becomes very thick take the mixing bowl out of the mixer and continue stirring with a wooden spoon (at this point the mixture is so thick that it could damage an electric mixer).
• separate dough into thirds. roll (or spread with your hands) each chunk of dough into a rectangular shape. sprinkle the chocolate syrup the center of each rectangle. fold the sides of each rectangle into the center to form a loaf shape. work with the loaf until there is no longer a crease that could break open while baking. each roll will be approximately 12 inches long. brush the outside of each roll lightly with oil. sprinkle cinnamon and sugar on top of the rolls.
• bake on a nonstick cookie pan for 20 minutes. this is a firm, cake-like cookie. if you would rather a crispier cookie toast the cookie another 5 minutes. cool on a wire rack. when cooled cut the loaves to form semi-circle shaped cookies.

Dark Chocolate Orange Cake

Ingredients

• Servings: 1
• 10 tablespoons butter, softened
• 1 1/2 cups sugar
• 4 eggs
• 2/3 cup sour cream
• 1 teaspoon vanilla extract
• 2 tablespoons grated orange zest
• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped almonds

Recipe

• in a bowl, cream the butter with the sugar. beat in the eggs, then the sour cream, vanilla and orange rind.
• in another bowl, stir together the flour, cocoa, baking soda and salt. beat into the creamed mixture just until incorporated and then stir in the almonds.
• turn the batter into a greased and floured tube pan. bake in a 350 degrees f (175 degree c) oven for 1 hour, or until it tests done with a toothpick. let cool on a rack. makes 16 servings.

Brownstone Front Chocolate Cake

Ingredients

• Servings: 1
• 5 eggs
• 2 1/4 cups sugar
• 1 cup shortening
• 2 teaspoons baking soda
• 2 1/2 cups cake flour
• 1 cup buttermilk
• 4 teaspoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 cups sugar
• 1 cup heavy whipping cream
• 1/2 cup butter

Recipe

• preheat oven to 325 degrees f (165 degrees c). grease and flour three 9 inch round cake pans.
• separate the eggs. set the egg yolks aside and beat the egg whites until stiff peaks form.
• cream 2 1/'4 cups sugar, vanilla, and shortening. add the egg yolks and beat till smooth.
• sift together the cocoa, cake flour, baking soda, and salt. then add dry ingredients alternately with buttermilk to creamy mixture. lastly, fold in beaten egg whites.
• pour into 3 greased and floured cake pans. bake 20-25 minutes in 325 degree f (165 degrees c) oven, or until done.
• to make icing: cook 2 cups sugar, 1 cup cream and 1/2 cup butter or margarine over low flame until mixture forms a soft ball in water. remove from heat, beat about 5 or 6 strokes to make mixture smooth. cool, spread between and on layers while lukewarm. this hardens when cold.

Chocolate Mousse Cake

Ingredients

• Servings: 12
• 4 cups chocolate cookie crumbs
• 1 teaspoon ground cinnamon
• 1/2 cup butter, melted
• 18 (1 ounce) squares chocolate
• 16 egg yolks
• 1 cup butter, softened
• 4 cups heavy whipping cream
• 2 cups chocolate chips

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). in a large bowl, mix cookie crumbs, cinnamon, and melted butter. press into bottom and 1 1/2 inches up sides of 12 inch spring form pan. bake for 5 to 7 minutes or until firm. allow to cool
• chop the chocolate and place it in the top of a double boiler. melt over hot but not boiling water, stirring frequently. remove from heat and mix in the egg yolks. beat mixture until light and fluffy. beat in the softened butter.
• in a large bowl, whip cream until stiff, and fold into the chocolate mixture. fold in the chocolate chips. pour into baked crust and chill for 4 hours.

Cheesecake

Ingredients

• Servings: 1
• 1 cup chocolate cookie crumbs
• 3 tablespoons sugar
• 1/4 cup butter, melted
• 4 (8 ounce) packages cream cheese, softened
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 3/4 cups sugar
• 1/2 cup sour cream
• 2 1/2 teaspoons vanilla extract, divided
• 3 eggs
• 1/2 teaspoon peppermint extract
• 2 dashes red food coloring
• 1/2 cup crushed peppermint candies

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ready Time: 2 hrs 40 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a 9-inch springform pan.
• combine the cookie crumbs and 3 tablespoons sugar in a bowl. drizzle the melted butter into the mixture while stirring until evenly moistened. press the mixture into the bottom of the prepared pan.
• bake in preheated oven until set, about 10 minutes; set aside to cool. reduce oven temperature to 300 degrees f (150 degrees c).
• combine the cream cheese, flour, and salt in a large bowl. beat with an electric hand mixer on lowest speed until smooth and fluffy. add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
• divide the mixture evenly into two separate bowls. in one bowl, stir in 1 teaspoon vanilla. in the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. add more coloring as needed. alternate layers of 1 cup each of the and pink the cooled crust until all the filling is used.
• bake in the preheated oven until the filling is mostly set. the center will jiggle slightly when the pan is shaken and the edges will be slightly puffed, 60 to 70 minutes.
• sprinkle the crushed candies evenly over the cheesecake and gently press into the top. allow to cool on a rack to room temperature. cover loosely and refrigerate overnight before serving.

Chocolate Mousse Cake Iii

Ingredients

• Servings: 1
• 2 (12 ounce) packages ladyfingers
• 1 pint heavy whipping cream
• 2 cups semisweet chocolate chips
• 4 egg whites
• 2 eggs

Recipe

• line bottom and sides of a 9 inch springform pan with ladyfingers. in the top of a double boiler over hot water, melt the chocolate chips, stirring frequently. when the chocolate has melted, mix in the 2 eggs thoroughly.
• in a large bowl, whip the cream until it is thick. in a separate large bowl, with a clean whisk, whip the whites until stiff but not blocky.
• add 1/3 of the whipped egg whites to the melted chocolate and fold in. quickly add this to remaining whites and fold in. fold in the whipped cream until no streaks remain, being careful not to overmix.
• pour mousse into the cake-lined pan. cover with plastic wrap and refrigerate for 4 hours.

super delicate chocolate buttercream

Ingredients

• Servings: 1
• 2 (1 ounce) squares unsweetened chocolate, chopped
• 3/4 cup butter
• 3/4 cup shortening
• 3/4 cup sugar
• 4 tablespoons water
• 3 egg yolks
• 2 teaspoons
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. remove from heat and allow to cool to lukewarm.
• in a large bowl, beat butter and shortening until light and fluffy. meanwhile, in a saucepan, cook sugar and water until sugar is dissolved.
• in a separate medium bowl, beat egg yolks on high speed until thick and lemon colored. slowly pour in the hot sugar liquid, while beating at medium speed until soft and well mixed. combine the yolk mixture with the butter mixture and continue to beat for 5 minutes.
• beat in the and vanilla. pour in the melted chocolate and beat until well mixed.

super delicate chocolate buttercream

Ingredients

• Servings: 1
• 2 (1 ounce) squares unsweetened chocolate, chopped
• 3/4 cup butter
• 3/4 cup shortening
• 3/4 cup sugar
• 4 tablespoons water
• 3 egg yolks
• 2 teaspoons
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. remove from heat and allow to cool to lukewarm.
• in a large bowl, beat butter and shortening until light and fluffy. meanwhile, in a saucepan, cook sugar and water until sugar is dissolved.
• in a separate medium bowl, beat egg yolks on high speed until thick and lemon colored. slowly pour in the hot sugar liquid, while beating at medium speed until soft and well mixed. combine the yolk mixture with the butter mixture and continue to beat for 5 minutes.
• beat in the and vanilla. pour in the melted chocolate and beat until well mixed.

And Chocolate Cheesecake

Ingredients

• Servings: 1
• 1 cup ground almonds
• 1 cup whole wheat flour
• 2/3 cup vegan margarine
• 2 (12 ounce) packages firm tofu
• 1 1/2 cups demerara sugar
• 7 tablespoons unsweetened cocoa powder
• 1/4 cup sunflower seed oil
• 1/2 cup soy milk
• 1/4 cup dark
• 1 1/2 teaspoons vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ready Time: 3 hrs


• preheat oven to 325 degrees f (165 degrees c.) in a medium bowl, combine ground almonds and whole wheat flour. cut in margarine until a dough is formed. press dough into the bottom and half-way up the sides of a 9 inch springform pan.
• in a blender or food processor, crumble the tofu. add sugar, cocoa, oil, soy milk, and vanilla. process until smooth and creamy. pour filling into crust.
• bake in the preheated oven for 75 minutes, or until filling is set. allow to cool on a rack and then chill thoroughly in refrigerator before attempting to remove from the pan.