Procedure :

2 c All-purpose flour;

1 c Sugar;

1/2 c Cocoa;

1 ts Baking soda;

Dry substitute equal to 1/3 Cup sugar 1/2 ts Cinnamon;

1/2 ts Salt;

1 c Margarine (2 Sticks); at

Room temperature 2 lg Eggs;

2 ts Vanilla;

1/2 c Semisweet chocolate chips;

Place flour, sugar, cocoa, baking soda, dry sugar substitute, cinnamon, and salt in a mixer bowl and mix a low speed to blend well. Add margarine, eggs, vanilla and water, and mix at medium speed to blend well. Spread batter evenly in an 11″ by 15″ jelly roll pan that has been sprayed with pan spray or greased with margarine. Bake at 325 degrees for 20 to 25 minutes, or until bars pull away the sides

of the pan and a cake tester comes out clean from the center. Place on wire rack and sprinkle chocolate chips evenly over the top of the hot bars. Mark four by eight and cool until chocolate has hardended. Cut as marked. (Might be a good idea to cut even more sugar out of this.) Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO: 14g; PRO: 2g; FAT: 7g; CAL: 123 Low-sodium diets: Omit salt. Use salt-free margarine.

Procedure :

1 c Grape nuts

2 c Buttermilk (low fat 1.5%)

2 c Sugar

2 Eggs or 1/2c egg substitute

1/2 ts Salt

3 1/2 c Flour

1 ts Baking soda

2 ts Baking powder

1/2 c Chocolate chips

1 ts Vanilla

Soak Grape-Nuts in buttermilk for 10 minutes. Beat sugar and eggs or substitute together in a large bowl. Add milk/Grape-Nuts mixture and vanilla. Sift flour with salt, soda and powder and stir thoroughly into the Grape-Nuts mixture. Add chocolate chips and mix well. Pour into 2 non-stick sprayed 9 x 5 loaf pans and bake at 350F for about 45 minutes, or until a toothpick comes out clean. Makes 2 loaves, or

about 20 servings.

Procedure :

——————————VANILLA PUDDING—————————— 3 T Sugar

2 T Cornstarch

1 c Low-fat (2%) milk

1 sm Egg, lightly beaten

1 t Vanilla extract

—————————–CHOCOLATE PUDDING—————————– 3 T Sugar

2 T Cornstarch

1 c Low-fat (2%) milk

1 sm Egg, lightly beaten

1 1-oz square semisweet

-chocolate, finely chopped 1/2 c Fresh strawberries or

-raspberries (opt.) 1. Prepare Vanilla Pudding: In 1-quart microwave-safe bowl, combine

sugar and cornstarch. Stir in milk until well blended and cornstarch is dissolved. Microwave, uncovered, on high (100 percent) 2 1/2 to 3 minutes, or until mixture boils and thickens, whisking after every minute. Stir in egg until well blended. Microwave on medium (50 percent) 30 seconds; stir in vanilla and set aside. 2. Prepare Chocolate Pudding as in step 1, substituting the chocolate

for vanilla. Stir chocolate into pudding mixture until completely melted and blended. 3. Set aside Vanilla and Chocolate Puddings until barely warm. Pour

one quarter of each pudding simultaneously into each of 4 small dessert bowls. With fork, swirl each pudding mixture to marbleize. Refrigerate Black and White Puddings at least 40 minutes. Garnish with berries, if desired, and serve. Country Living/December/92 Scanned & fixed by Di Pahl &

Procedure :

2 c Almonds – slivered, slightly

-toasted 12 oz Chocolate chips

1 Devil’s food cake mix

1 pk Chocolate pudding – instant,

-3-1/2 oz. package 4 Eggs

1 c Sour cream

1/2 c Water

1/4 c Oil

1 ts Vanilla

1 ts Almond extract

1/4 ts Cinnamon

Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Sprinkle 1/2 cup almonds on bottom of greased 10-inch tube pan. Set aside rest of almonds and chocolate chips. Place remaining ingredients in mixer bowl. Beat 4 minutes. Fold in chips and almonds, then pour into pan. Bake in 350 F oven 60 to 70 minutes. Cool 15 minutes and remove from pan. Serve with topping of whipped cream if desired. Note from me: A nice touch would be to puncture finished cake with long-tined fork. Dribble over cake about 1/4 cup Kahlua. Then serve with sweetened whipped cream flavored with almond or vanilla extract. From “The Seven Chocolate Sins” by Ruth Moorman & Lalla Williams.

Procedure :

2 pk Large instant choc. pudding

1 pk Large cool whip, thawed

1 pk Brownie mix

1 pk Toffee sprinkles

Bake brownies according to package. Cool completely. Prepare instant pudding according to the directions on the box to make mousse. In a large glass serving bowl, assemble the different layers as follows: (it looks nice in a clear glass bowl). One half of the brownies (crumble up and layer bottom of the bowl), top with half of the mousse mixture, top again with half of the cool whip. Start next layer with the remaining brownies, layer again with the other half of the mousse, and top with remaining cool whip. Sprinkle some brownie crumbs on top. Chill thoroughly and serve cold. If you can find the toffee sprinkles, you can top the dessert with that instead of brownie crumbs. This is very chocolately and perfect for those chocoholics!!!! Mousse recipe: 1 small pk Instant Pudding, 1 1/2 c. COLD milk, 1 c. Cool Whip. Prepare pudding as directed using only 1 1/2 c. milk. Fold in Cool Whip. Now it’s ready to

use or serve by itself.

Procedure :

———————————BILLS20086——————————— ———————————-FILLING———————————- 6 oz Semisweet chocolate chips

1/2 c Powdered sugar

2 tb Margarine

1 tb Water

1/4 ts Vanilla

————————————BARS———————————— 5 c Mini marshmallows

1/2 c Peanut butter

1/4 c Margarine

1/4 c Light corn syrup

5 c Coco Puffs cereal

Grease 9×13″ pan. In small saucepan, combine all filling ingredients except vanilla; cook over low heat, stirring constantly, until melted. Stir in vanilla; set aside. In large saucepan, combine marshmallows, peanut butter, margarine and corn syrup; cook over low heat, stirring occasionally, until melted. Remove from heat. Add cereal; stir until well coated. With metal spatula, spread half of cereal in greased pan. Spread filling over cereal mixture. Press remaining cereal mixture over top. Refrigerate at least 10 minutes. Cut into bars.

Procedure :

8 sl Chelsea bun; Danish or

-Croissant 2 c Milk

2 T Butter

2 T Brown sugar

4 oz Bittersweet chocolate; 4 sq

1/4 c Coffee; strong

1 c Currants & Raisins; mixed

4 Eggs

Butter an 8 X 8 inch baking dish. Lay bread slices flat in dish. Bring 1 1/2 cups milk, butter and sugar to a boil. Add chocolate, coffee and

currants; bring back to a boil. Pour over bread slices. Beat eggs with remaining milk and pour over milk. Refrigerate and let soak at least 6 hours. Bake in 350F oven, covered, 45 minutes. Serve warm with sliced berries or strawberry jam.

Procedure :

6 Chocolate bars with almonds

17 Marshmallows

1/2 c Milk

1 c Heavy cream, whipped

1/2 c Chocolate chips

1/2 c Slivered almonds

1 Baked graham cracker crust

Melt chocolate bars and marshmallows in milk in top of double boiler. Cool. Fold in whipped cream, chocolate chips and slivered almonds. Pour into graham cracker crust. Garnish with shaved chocolate. Refrigerate for at least 4 hours.

Procedure :

1/3 c Shortening; soft

3/4 c Brown sugar, firmly packed

1 Egg

1 ts Vanilla

1 1/4 c Sifted all-purpose flour

1/2 ts Soda

1/2 ts Salt

1/4 c Milk

1 1/2 c Quaker Oats, uncooked

– (quick or old-fashioned) Red cinnamon candies Green colored sugar Chocolate shot Beat shortening and sugar together until creamy. Blend in egg and vanilla. Sift together flour, soda and salt; add to creamed mixture alternately with milk. Stir in oats. Chill dough several hours. Roll out on lightly floured board or canvas to 1/8-inch thickness. Cut out “tree-tops” with floured 3-1/2-inch round cutter. Cut out “tree trunks” about 1 inch tall with sharp knife. Place circles on greased cooky sheet; attach “tree trunks”. Press cinnamon candies into “tree tops” and sprinkle with green colored sugar. Sprinkle “tree trunks” with chocolate shot. Bake in preheated moderate oven (350 F.) 8 to 10 minutes. NOTE: Cookies can be cut with a tree-shaped cutter, if desired. Decorate as above. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

Procedure :

1 1/2 c All-purpose flour

1 c Firmly packed brown sugar

1/2 t Baking soda

1/4 t Salt

3/4 c Butter

1 1/2 c Quick oats, uncooked

1 pk NESTLE Toll House semi-sweet

-chocolate mini morsels, -divided (12 oz) 3 Apples, unpeeled if desired,

-chopped 1 c Pecans or walnuts, chopped

Preheat oven to 375′F. In large bowl, combine flour, brown sugar, baking soda and salt. With pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs. Stir in oats; press half of oat mixture into greased 13×9″ baking pan. To remaining oat mixture, add Nestle Toll House semi-sweet chocolate mini morsels, apples and pecans; stir to combine. Sprinkle over base. Bake 35-40 minutes until lightly browned. Cool slightly; cut into squares. Makes about 15 servings.

Procedure :

3 oz Chocolate, unsweetened; cut

-into small pieces 2 c Half & half

2 c Bread crumbs, white, soft;

-packed loosely 2 Eggs, jumbo

1 c Sugar, granulated

1 1/2 ts Vanilla

1 pn Salt

1 c Heavy cream; whipped

HEAT THE CHOCOLATE AND half and half in a large saucepan over low heat for 12-15 minutes, stirring frequently until chocolate is completely melted. Remove pan from the heat, stir in the crumbs and let stand for one hour. Preheat oven to 350F. Beat the eggs until frothy, blend in the sugar, vanilla and salt, then mix into the chocolate. Pour the pudding into a buttered 1 1/2-quart casserole, set it in a shallow baking pan

and pour enough hot water into the pan to come halfway up the sides of the casserole. Bake the pudding uncovered for 50 to 60 minutes until the pudding is set like custard. To test it, insert a toothpick in the center. If it comes out clean, pudding is done. Serve the pudding warm, topped with dollops of whipped cream.

Procedure :

4 oz Unsweetened Chocolate

12 oz Semi-Sweet Chocolate

3 oz Unsalted Butter

3 oz Margarine

1 1/2 T Instant Espresso

4 Eggs

1 1/2 c Sugar

4 T Vanilla

3 c Flour

1/2 t Baking Powder

1/4 t Salt

6 oz Semi-Sweet Chocolate

8 oz Pecan Halves

8 oz Walnut Halves

6 oz Semi-Sweet Chocolate, melted

in oven until toasted, 10 to 12 minutes or until they develop a toasty aroma. Remove from oven and set aside to cool. Increase oven temperature to 350 degrees. Place unsweetened chocolate, 12 oz semi-sweet chocolate, butter, margarine and espresso in top of double boiler and place over simmering (not boiling) water until chocolate is about 3/4 melted. Meanwhile, beat the eggs with a wire whisk in a large mixing bowl. Gradually add sugar, whisking until mixture becomes thick and light in color. When chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance. Gradually whisk chocolate into egg mixture. Stir with a wooden spoon to incorporate. Sift flour, baking powder and salt directly into chocolate mixture. Gently stir until the dry ingredients are barely incorporated. Cut the 6 oz of semi-sweet chocolate into 1/2 inch chunks and stir into dough along with the toasted nuts. Lightly butter 4 aluminum baking sheets. (do not use foil or cookies will burn) Drop dough by tablespoonfuls, 12 to a sheet to leave room for cookies to spread. Bake only one sheet at a time in center of oven. Bake at 350 degrees for 10 to 12 minutes, or until cookies lose their shine. Cookies will still be very soft. Allow to cool for 2 minutes before removing from pans. Using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern. Allow to cool at least 1 hour before storing in tins. Makes 50 one-ounce cookies

Procedure :

1 t MAXWELL HOUSE Instant

-Coffee 1/4 t Water

1 c Thawed COOL WHIP Lite

-Whipped Topping 1 pk Sugar-Free JELL-O Brand

-Instant Chocolate or -Vanilla Flavor Pudding & -Pie Filling 2% lowfat milk

Dissolve MAXWELL HOUSE Coffee in water. Stir into thawed COOL WHIP Lite. Prepare JELL-O Pie Filling as directed using 2% lowfat milk. Let stand 5 minutes. Spoon pudding and whipped topping alternately into 6 dessert glasses. Refrigerate until ready to serve.

Procedure :

1 c Butter

3/4 c Powdered sugar

1 ts Vanilla

2 c Sifted flour

3/4 c Chopped macadamia nuts

1 c Milk chocolate chips

- or – 1 c Semisweet chocolate chips

1 1/2 ts Vegetable shortening

In large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Gradually stir in flour until well blended. Stir in macadamia nuts. Place dough on wax paper and shape into a roll two inches in diameter. Wrap in paper and foil and chill at least two hours or overnight. Preheat oven to 300 degrees. Cut roll into slices approx. 1/4 to 1/2 inch thick. Bake on ungreased baking sheet for 20 minutes or until cookies begin to brown. Remove from oven; cool on wire rack. Meanwhile, in a small bowl melt chocolate chips (microwave works well) and stir in shortening. Mix well. Dip one end of each cookie into chocolate mixture and place on wax paper. Refrigerate cookies until chocolate hardens. Store in cool place. Makes 2-3 dozen cookies.

Procedure :

——————————-CREME ANGLAISE——————————- 3 c Milk

1 c Cream, whipping

10 lg Egg yolks, room temperature

1 c Sugar

——————————CHOCOLATE MOUSSE—————————— 1/2 c Sugar

1/2 c Water

4 lg Egg whites, room temp.

1/4 ts Cream of tartar

2 c Cream, whipping, whipped

– to soft peaks 1 c Cocoa, unsweetened

4 oz Chocolate, semi-sweet,

– melted, cooled to room — temperature 3 tb Espresso powder, instant

—————————–CHOCOLATE FLOWERS—————————– 10 oz Chocolate, milk, coarsely

– chopped OR 10 oz Chocolate, coating, coarsely

– chopped 1/4 c Syrup, corn, light

– — – For Creme Anglaise: =================== Bring milk and cream to boil in heavy saucepan. Meanwhile, beat egg yolks and sugar in mixer,until pale yellow and forms a ribbon when beaters are lifted, about 7 minutes. Slowly pour 1 cup of hot liquid into yolks, beating constantly. Transfer yolk mixture to milk and cream in saucepan and stir constantly over medium-low heat until it thickens enough to coat the back of a spoon. DO NOT BOIL. Strain into a large bowl set into a larger bowl of ice water and cool to room temperature, stirring occasionally. Cover and refrigerate for at least two hours. For Mousse: =========== Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves, stirring occasionally and brushing down any crystals from sides 2of pan with brush dipped in cold water. Increase heat and boil until mixture registers 240 F (soft ball stage) on a candy thermometer. Meanwhile, beat egg whites and cream of tartar until soft peaks form. Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes Gently fold in whipped cream, cocoa, melted chocolate and espresso. Cover and refrigerate for 1 hour. For Chocolate Flowers: ====================== Line a jelly roll pan with waxed paper. Melt chocolate with corn syrup, stirring until smooth. Pour into prepared pan and spread with metal spatula to thickness of 1/4 inch. Cool to room temperature. Transfer paper with chocolate to work surface. Place second sheet of waxed paper over chocolate. Roll chocolate to 1/8 inch thickness. Cut into twenty 1-inch rounds with a cookie cutter. Roll 1 chocolate round into tight funnel shape for center of flower.

Gather 3 more rounds around center, forming petals. Squeeze together at base. Place on a waxed paper-lined plate. Repeat with remaining chocolate, forming 5 flowers. Refrigerate until flowers are firm. To Assemble: ============ Divide creme anglaise among five 2 cup cachepots or other porcelain dishes shaped like a flowerpot. Top with chocolate mousse, mounding slightly in center. Set chocolate flower atop each (to anchor flowers more securely, place on lollipop sticks, then insert in mousse.) Refrigerate until 20 minutes before serving. Each flowerpot makes two servings. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York