Foods Recipes

6 oz Ready Crust (graham/choc)

1 pk Unflavored gelatine (env)

1 t Vanilla

3/4 c Milk

3/4 c Bailey's Irish Cream

6 oz Semisweet choc chips

2 c Frozen whipped topping

Choc-dipped strawberries* *As garnish, if desired. -- In saucepan, sprinkle unflavored gelatine over milk. Let stand about 1 minute. Stir over low heat until gelatine is dissolved, about 5 minutes. Add chocolate and continue cooking, stirring constantly until chocolate is melted: stir in vanilla. Remove from heat and stir occasionally, adding Bailey's about five minutes after removal from heat. When mixture forms mounds when dropped from spoon, fold in whipped topping. Turn into crust. Garnish with more whipped topping (or real whipped cream, later, by preference) and strawberries (if desired). Chill at least 4 hours before serving.

2 Eggs

3/4 c Sugar

1 ts Vanilla

1/2 c Butter or margarine; melted

3/4 c Chocolate; ground

2/3 c Unsifted flour

1/4 ts Baking powder

1/4 ts Salt

1/2 c Walnuts; chopped

Heat oven to 350~. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift Ground Chocolate with flour, baking powder and salt. Stir into egg mixture; add nuts. Spread into greased 8 or 9" square pan. Bake at 350~ for 20-30 minutes. For extra chewy brownies, use 8" pan and less baking time. For cake like brownies use 9" pan and longer baking. Cut into squares.

2 c Double cream

1/3 c Sugar

4 T Water

6 oz Chocolate, plain

3 Egg yolks

Whisk 1/2 of the cream until stiff and spread it around the edges of a large bowl. Freeze for 1/2 to 1 hour. Dissolve the sugar in the water, bring to the boil and simmer for 3 minutes until syrupy. Meanwhile, break chocolate into blender or warm bowl. Pour the hot sugar syrup onto the chocolate and blend or whisk until the chocolate has all melted. Add the egg yolks and mix the whole lot thoroughly. Whisk the remaining cream into soft peaks and fold gently into the chocolate mixture. Pour into the centre of the frozen cream and freeze for several hours until solid. Cover when fully frozen. NOTES: * A high-cholesterol chocolate dessert -- This recipe comes from a friend's aunt. It always seems to taste wonderful no matter how sloppily I measure things. Yield: Serves 4-6. * Although the recipe "serves 4-6," two people will happily eat the whole thing. * The outside is frozen solid, so you may find a fork useful for breaking your portion into pieces without showering fellow diners with fragments. It could be served in small portions, but don't count on having any left over. * Double cream has more than 45 percent butterfat. It is difficult to find cream in North America that is richer than whipping cream, which is typically 32 percent butterfat. If you can find heavy cream it is likely to be 36 percent. Use the richest cream you can find. : Difficulty: easy. : Time: 20 minutes preparation, 3 hours cooling. : Precision: no need to measure. : William Roberts : Department of Computer Science & Statistics : Queen Mary College : University of London, UK : liam@qmc-cs.UUCP : Copyright (C) 1986 USENET Community Trust

1 c Butter or marg.

1 c Sugar

1/2 c Light brown sugar, packed

1 t Vanilla extract

2 x Eggs

2 c Flour, unsifted

1 T Arm & Hammer Baking Soda

1 2/3 c (10 oz. pkg.) Peanut Butter

Chips 2/3 c Semi-sweet chocolate chips

In large mixing bowl, beat butter or margarine, sugar, brown sugar and vanilla. Add eggs; beat well. Stir together flour and baking soda; blend into sugar mixture. Stir in peanug butter and chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie

sheet to wire rack. Cool completely. Makes about 5 dozen cookies.

1/4 ts Salt

1 1/4 c Flour

1/2 c Lard; chilled

3 Eggs; lightly beaten

3 tb Water

1/4 ts Vinegar

1 1/2 oz Unsweetened chocolate

3 tb Butter

3/4 c Dark corn syrup

1/2 c Brown sugar

3/4 ts Vanilla extract

1 tb Rum

1 1/4 c Chopped pecans

Mix the salt into the flour and cut in the lard. Measure out 1 tablespoon of the beaten eggs into a small bowl and reserve the remaining eggs. Add the water and vinegar to the bowl and stir. Slowly add the liquid to the flour and lard, just until the mixture holds together to form a dough. Lightly flour a work surface and rolling pin and roll the dough into an 11-inch circle. Fit it into a 9-inch pie pan and refrigerate it if you

plan to finish the pie after several hours, or freeze it if you are completing the recipe at this point. This will prevent shrinkage. Melt the chocolate and butter together in a heavy saucepan. Set aside and allow to cool. Stir the corn syrup and sugar into the reserved eggs. Add the chocolate and butter, vanilla, rum and the pecans. Mix well and pour into the pie shell. Bake in the preheated oven for 1 hour, or until set. The filling will rise and then fall. Remove from the oven and cool on a rack. Serve slightly warm or at room temperature.