Chocolate Raspberry Brownies
Chocolate Raspberry Brownies
Ingredients:
2 oz. unsweetened chocolate (two 1-oz. squares)
1/2 cup CRISCO® Shortening 1/2 cup SMUCKER'S® Red Raspberry
Preserves
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1 cup PILLSBURY BEST® All-Purpose or Unbleached Flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup SMUCKER'S® Red Raspberry Preserves (for glaze)
1 tablespoon powdered sugar (optional)
Directions:
Preheat oven to 350 degrees. Coat an 8 x 8-inch baking pan with
cooking spray. In a large saucepan, over low heat, melt the chocolate and
shortening together; stir to combine. Remove from heat. Stir in preserves,
sugar, eggs, vanilla, flour, baking powder and salt. Spread batter in
prepared pan; bake for 30 to 35 minutes or until firm but not dry. While
brownies are still warm, carefully spread the preserves on top of the
brownies. Let cool. If desired, sprinkle cooled brownies with powdered
sugar. Cut into squares.
Makes 16 Squares.
Macaroon Kisses
1 (14-ounce) can sweetened condensed milk
2 tsp. vanilla extract
1 to 11/2 teaspoons almond extract
5 1/3 cups (14 ounces) flaked coconut
48 solid milk chocolate candy kisses, stars or drops, unwrapped.
Preheat oven to 325 degrees F. Line baking sheets with foil;
grease and flour foil. Set aside.
In large mixing bow., combine milk, vanilla and almond extract.
Stir in coconut.
Drop by rounded teaspoonfuls onto prepared baking sheets;
with spoon, slightly flatten each mound.
Bake 15 to 17 minutes or until golden brown. Remove from oven.
Immediately press cand kiss, star or drop in center of each macaroon.
Remove from baking sheets; cool on wire racks.
Store loosely covered at room temperature.
Makes 4 dozen cookies.
Submitted by Julie
White Chocolate Cake
30 servings
Cake:
1/4 lb White Chocolate melted
1 c Butter
1 c Sugar
4 Egg yolks
1 T Vanilla
2 1/2 c Cake flour
1 T Baking powder
1/4 teaspoon Salt
1 c Buttermilk
1 c Pecans; chopped
1 c Flaked coconut (optional)
4 Egg whites
1 c Sugar
White chocolate icing:
1/4 lb White Chocolate melted
2 1/2 T Flour
1 c Milk
1 c Butter
1 c Sugar
1 1/2 teaspoon Vanilla
Melt chocolate over hot, not boiling water. Cool slightly and add
vanilla.
Cream butter and sugar until light and fluffy. Add chocolate. Add egg
yolks, one at a time, mixing after each addition. Sift dry
ingredients together and add alternately with buttermilk. Stir in
pecans and coconut (optional). Mix only enough to blend. Whip egg
whites and sugar to a soft peak. Gently fold whipped egg whites into
chocolate mixture.
Pour into a 9x13 pan or 2 8" round pans. Bake at 350~ for 40-45
minutes or until done.
White Chocolate Icing
In medium saucepan combine melted chocolate and flour (all-purpose).
Blend in milk, cook over medium heat, stirring constantly until
thick. Cool completely.
In large mixing bowl cream butter, sugar and vanilla. Beat until
light and fluffy. Gradually add completely cooled chocolate mixture.
Beat until well blend. Do not over-mix or it will become soupy.
Spread between layers, on top and on sides of cake. Sprinkle cake
with coconut or with anything else that you like.
White Chocolate Brownies
24 servings
1. Preheat oven to 350F. In a 2-quart glass bowl, combine white
chocolate pieces, sugar, and butter. Heat in microwave oven on High
about 1-1/2 minutes, or until melted and smooth when stirred.
2. With a whisk or fork, beat in eggs and vanilla until well blended.
Add flour, baking powder, and salt and stir until well mixed. Stir in
bittersweet chocolate and walnuts.
3. Spread evenly in a buttered, foil lined 7x11 inch baking pan. Bake
20 to 25 minutes, or until golden
brown. Do not overbake. Let cool, then cut into 24 pieces.
Chocolate-Dipped Sugar Cones
12 ounces semisweet chocolate chips, or coarsely chopped semisweet,
bittersweet, or white chocolate
colored sprinkles, optional
chopped nuts, optional
12 sugar ice cream cones
In a microwave-safe bowl, heat the chocolate on medium-high power for
1 to 3 minutes. Check the chocolate after about 1 minute and stir
gently. When the chocolate looks wet and soft, stir it until it
liquefies. (Chocolate will not melt to a liquid pool in the microwave
but has to be stirred.)
Alternatively, melt the chocolate in the top of a double boiler set
over very hot, not simmering, water, stirring until smooth and melted.
If using nuts or spinkles, spread them in a shallow bowl or plate.
Holding a cone by its pointed end, dip it into the chocolate to a
depth of about 1 inch.
Remove and immediately roll the chocolate covered portion of the cone
in the nuts of sprinkles. Repeat with the remaining cones.
Set the cones, pointed sides up, on a wax paper- lined baking sheet
until the chocolate sets and hardens.
Serve right away or refrigerate until needed. If your kitchen is cool
or air conditioned, the cones can be stored on the! counter for an
hour or so.
White Chocolate Fantasy Cake
with Raspberry Filling
from Better Homes & Gardens
4 egg whites
1 3/4 cups all-purpose flour
1 Tbsp. finely shredded lemon peel
2 tsp. baking powder
1/4 tsp. salt
3 oz. white baking bar, chopped
3/4 cup half-and-half, light cream, or milk
1/3 cup margarine or butter
1 cup sugar
1 tsp. vanilla
4 egg yolks
1 cup fresh raspberries or sliced strawberries
3 Tbsp. raspberry liqueur (optional)
1 recipe White Chocolate Frosting
1/3 cup seedless raspberry jam
1 recipe White Chocolate Curls (optional)
1/2 cup fresh raspberries or sliced strawberries (optional)
Powdered sugar (optional)
In a medium mixing bowl let egg whites stand at room temperature for
30 minutes. In a small mixing bowl stir together flour, lemon peel,
baking powder, and salt. Set flour mixture aside. Melt the 3 ounces
white baking bar with 1/4 cup of the half-and-half, light cream, or
milk in a small heavy saucepan over very low heat, stirring
constantly till baking bar starts to melt. Immediately remove from
heat and stir till baking bar is completely melted and smooth. Stir
in remaining half-and-half, light cream or milk; cool. In a large
mixing bowl beat the margarine or butter with an electric mixer on
medium to high speed about 30 seconds or till softened. Add sugar and
vanilla; beat till combined. Add the egg yolks, one at a time,
beating till combined. Alternately add the flour mixture and the
white baking bar mixture, beating on low to medium speed after each
addition just till combined. Wash beaters. In a medium miffing bowl
beat the egg whites with an electric mixer on high speed till stiff
peaks form. Gently fold the egg whites into the batter. Spread batter
into 2 greased and lightly floured 8 x 1 1/2 inch round baking pans.
Bake in a 350'F oven for 25 to 30 minutes or till a wooden toothpick
inserted near the center of cakes comes out clean. Cool cakes in pans
on wire racks for 10 minutes. Remove from pans. Cool cakes completely
on racks. In a small bowl combine the 1 cup berries and raspberry
liqueur, if using. Set aside till needed.
Prepare the White Chocolate Frosting. To assemble cake, place one
cake layer on a cake plate. Drain liqueur from berries, if using, and
drizzle liqueur over cake layer on plate. Stir jam to soften. Spread
jam, over cake layer. Top with one-third of the White Chocolate
Frosting. Spoon the 1 cup berries atop. Top the berries with
remaining cake layer. Frost top and sides with the remaining
frosting. Gently place the White Chocolate Curls on the frosting on
top of cake or all over top and sides of the cake. At this point, you
can carefully cover the cake loosely with, plastic wrap and chill,
for up to 24 hours. Just before serving, sprinkle cake with the 1/2
cup berries and sift powdered sugar lightly over cake, if desired.
Makes 10 servings.
White Chocolate Curls: Carefully draw a vegetable peeler across the
broad surface of two or three 2-ounce white baking bars (or a 4- to 6-
ounce chunk of white baking bar). This works best if baking bar is at
warm room temperature. Use immediately or carefully place on paper
towels in a covered storage container in a single layer. Store at
room temperature or chill.
Triple Chocolate Mess
1 (18.25 ounce) box chocolate cake mix
1 pint sour cream
1 small box instant chocolate pudding
1 (6 ounce) bag chocolate chips
3/4 cup vegetable oil
4 eggs
1 cup water
Spray crockpot with nonstick spray. Mix all ingredients. Pour into
crockpot. Cook on LOW for 5 hours.
Serve in a bowl with ice cream.
Yields 4 servings.
White Chocolate Frosting
used for White Chocolate Fantasy Cake with Raspberry Filling
(Fix it just before frosting the cake.)
4 oz. white baking bar, chopped
1 1/2 cups whipping cream
1 Tbsp. cold water
1/2 tsp. unflavored gelatin
3 Tbsp. sugar
Chill a medium mixing bowl and the beaters of an electric mixer.
Place the white baking bar and 1/2 cup of the whipping cream in a
small heavy saucepan over very low heat, stirring constantly till
baking baking bar starts to melt.
Immediately remove from heat and stir till smooth. Cool completely.
In a 1-cup glass measure combine the cold water and unflavored
gelatin. Let stand for 2 minutes.
Place cup in saucepan of boiling water. Heat and stir till gelatin is
completely dissolved. In the chilled mixing bowl beat the remaining 1
cup whipping cream and sugar with the chilled beaters on medium speed
while gradually drizzling gelatin over the whipping cream mixture.
Beat till soft peaks form. Continue beating, gradually adding cooled
baking bar mixture till stiff peaks form.
Do not overbeat! Use immediately to frost cake. Makes about 2 1/2
cups frosting.
