BROWNIES: Grease and flour a 13×9 in. pan. Melt 1/2 c. butter and one
square chocolate. Add 1 c. sugar, 1 c. flour, 1/2 c. nuts, 1 t. baking
powder, 1 t. vanilla and 2 eggs. Mix well and spread in pan. FILLING:
Combine 6 oz. cream cheese, 1/2 c. sugar, 2 T. flour, 1/4 c. softened
butter, 1 egg and 1/2 t. vanilla. Beat one minute on medium until smooth
and fluffy. Stir in 1/4c. nuts. Spread over chocolate mixture. Sprinkle
with chocolate bits. Bake in preheated 350 degree oven 25 to 35 min. (use
toothpick test). Remove from oven, sprinkle with marshmallows, and bake 2
more minutes. TOPPING: Melt 1/4 c. butter, 1 square chocolate, 2 oz. cream
cheese and milk. Stir in powdered sugar and 1 t. vanilla until smooth. Pour
over bars and swirl with a spoon. Cool and cut into bars. Store in
refrigerator.

FOR LIGHT FLAVOUR
3 tb Hershey’s cocoa

FOR MEDIUM FLAVOUR
1/3 c Hershey’s cocoa

-FOR DARK FLAVOUR-
2/3 c Hershey’s cocoa

Melt butter in small saucepan over medium heat. Add amount of cocoa
for flavour you prefer. Cook over medium heat, stirring constantly,
until mixture just begins to boil. Remove from heat. Pour into small
mixer bowl; cool completely. Add confectioner’s sugar alternately
with milk, beating to spreading consistency. Blend in vanilla.

In heavy saucepan over low heat, melt chocolate with condensed milk and
butter. (Do not substitute evaporated milk for condensed.) Remove from
heat.
In large bowl, combine nuts and marshmallows. (You may prefer plain
unsalted peanuts or walnuts). Fold in chocolate mixture.
Spread in 9 by 13 inch pan lined with wax paper. (Or drop teaspoons on to
baking sheets lined with wax paper.) Chill 2 hours or till firm.
Remove from pan, peel off paper, cut into squares. Cover and store at
room temperature. MAKES: 40 SQUARES

Combine sugar, evaporated milk and dash of salt in large saucepan. Boil
over medium heat 14 minutes, timing after mixture comes to full boil. Stir
occasionally. While syrup is cooking, place butter, chocolate pieces and
dash of salt in large mixer bowl. After syrup is cooked, pour over
chocolate-butter mixture in bowl and blend at low speed first, then beat at
high speed 10 minutes. Add nuts and vanilla and stir to blend. Pour fudge
into greased 13- x 9-inch pan and chill until firm. Makes about 4 pounds

In small bowl, combine all ingredients. Stir or whisk until smooth.
Makes about 3/4 cup.

Notes: Outpost Natural Foods 100 E. Capital Drive, Milwaukee, WI. Journal
Sentinel.

Combine cookie crumbs with 1 1/2 cups melted butter in bowl. Press into
13-by-9-inch pan that has been coated with vegetable oil spray.

In another, microwave-safe bowl, melt 3 cups chocolate chips with 1/2 cup
skim milk on high (100% power) in microwave oven. Pour mixture over crust
in pan and freeze until firm or chill overnight.

Combine peanut butter, remaining 1 cup melted butter, fructose and vanilla
in bowl. Spread over chocolate layer and chill at least 5 minutes. Melt
remaining 3 cups chocolate chips with remaining 1/2 cup skim milk. Pour
over peanut butter mixture and chill overnight. Cut into bars. Makes 36
bars.

Cake:

Place oven rack in lower third of the oven, and preheat oven to 375
degrees. Butter an 8 inch springform pan, and coat with powdered
cocoa.

Melt chocolate and butter in a double boiler over hot, but *not
boiling*, water. (don’t rush this step, chocolate burns easily)

Beat egg yolks in a lg mixer bowl at high speed, gradually adding 3/4
c of the granulated sugar. Beat until yolk mixture is pale yellow
and thick, 4 to 6 minutes. Add melted chocolate mixture to the yolk
mixture. Beat until completely smooth. Add vanilla and liquor of
your choice. Beat until blended.

Beat egg whites in mdm mixer bowl at high speed until soft peaks form.
Gradually beat remaining 1/4 c granulated sugar into whites; continue
beating until stiff but not dry peaks form. Fold whites *gently* but
thoroughly into chocolate mixture. Pour batter evenly into pan;
smooth top.

Bake 15 minutes. Reduce oven to 350 degrees; bake another 15 minutes.
Reduce oven temp to 250; bake 30 minutes longer (total baking time is
1 hour). Turn off oven; prop open oven door and allow cake to remain
in oven for 30 minutes. Remove cake from oven and cover top with
damp paper towelling; let stand 5 minutes.

Remove towelling and cool cake completely. Dome of cake will crack
and collapse; this is normal – press top of cake down lightly to
smooth top. Remove springform and transfer cake to serving platter.

To make the frosting:

Dissolve the brown sugar, cream and bicarbonate of soda in a saucepan over
medium heat, stirring constantly until it comes to the boil. Boil the
mixture, without stirring, until it becomes a thick syrup and will form
into a medium/soft ball when a little is dropped into cold water.

Remove the pan from the heat and add the butter, nuts, orange rind and
salt. Beat until the mixture becomes thick. Turn out into a buttered 20cm
square tin and, when cold, cut into pieces.

MILK CHOCOLATE FROSTING

PREPARATION: FROSTING. Chop both chocolates into coarse bits and
melt in a double boiler set over hot (not boiling) water. Stir
occasionally until completely melted. Remove pan from hot water and
allow the chocolate to cool until just no longer warm to the touch,
about 20 minutes. Place the butter in a bowl and beat in the cooled
chocolate until the mixture is evenly blended, about 3 minutes.
Frosting can be stored at a cool temperature for up to 3 days, or
several months in the freezer. Heat the oven to 350F. Butter two
9-inch round cake pans and line them with buttered and floured
parchment paper or waxed paper.

FUDGE CAKE. Sift the flour. Measure 3 cups. In a large bowl, mixx
together the flour, sugar, baking powder, baking soda, and salt,
breaking up any lumps of sugar. In a small bowl, whisk about 1/2 cup
of the milk with the eggs and vanilla; set aside. Chop the chocolate
into coarse bits and melt in a double boiler set over hot (not
boiling) water. Combine the remaining cup of milk and the butter with
the mixed dry ingredients and beat for 1 1/2 minutes, scraping the
sides of the bowl twice. Add the egg mixture in 3 parts, scraping the
sides of the bowl and beating for 20 seconds after each addition. Add
the melted chocolate and beat until just incorporated. Pour the
batter into the prepared pans and bake in the center of the preheated
oven until the cake springs back when lightly pressed in the center,
25 to 30 minutes. Cool the cakes in their pans for 10 minutes and
invert onto racks. Cool completely before frosting. Frost the top
surface of one layer of cake and top with the second layer. Spread
the remaining frosting on the top and sides of the cake. Make a
decorative pattern zigzag in the frosting by pulling a serrated knife
across the surface in a back-and-forth motion. Use a small spatula
or spoon handle to pull out spikes of frosting all around the sides.
Cake can be completed a day ahead and refrigerated.

SERVING: Return to room temperature if refrigerated. Cut into wedges
and serve.

Makes one 9-inch cake.

Boil sugar, cream of tartar and cream to soft ball stage and stir to
prevent scorching. Add vanilla. Pour onto plate rinsed with cold water
but do not scrape pan. When cool beat unitl it loses it’s gloss.
Knead and form into loaves. Let stand over night, roll in warm
caramels, nuts, caramel and finally nuts. When caramel is hard cut
into slices.

Source: The Waffle Cookbook by Freiberger

Preheat waffle iron. Preheat oven to 250=F8F (120=F8C). In a small,
heavy saucepan or double boiler melt chocolate and butter over low
heat.

In a medium-size bowl sift together flour, baking powder, baking soda,
granulated sugar and cocoa powder. In a large bowl beat together egg
yolks, milk, sour cream and vanilla. Gradually stir in flour mixture
and melted chocolate and butter. Beat until smooth. Stir in walnuts.
In a small bowl whip egg whites until soft peaks are formed. Fold
into batter. Batter will be thick. Lightly brush hot grids with
shortening or oil. Pour enough batter to fill two-thirds of the
waffle iron. Push batter out to the edges with a wooden spoon. Cook
until crisp and a dark rich brown. Be careful not to overcook. Keep
finished waffles warm in the oven on a rack until ready to serve.
Repeat with the remaining batter.

To serve cut waffles into quarter sections. Sprinkle powdered sugar
through a fine sieve over the top.

Makes about 3 waffles or 4 servings.

Serve with powdered sugar or with ice cream, Chocolate Fudge Sauce and
whipped cream.

MICROWAVE chocolate and milk in large microwavable bowl on HIGH 2-3 minutes
or until chocolate is almost melted, stirring halfway through heating time.
Stir until chocolate is completely melted.

STIR in vanilla. Spread in foil-lined 8″ square pan. Drop peanut butter by
teaspoonfuls on top of fudge. Swirl with knife to marbleize.

REFRIGERATE 2 hours or until firm. Cut into squares.

Place all ingredients (except marshmallows) into a large heavy pan

Prepare a plate/pan by spraying with butter flavored vegetable spray.
(I used a small cookie sheet) Measure the marshmallows and set aside.

Place the pan on the burner set to the hottest setting. Mix and stir
continously

When mixture comes to a full rolling boil, set the timer to 5 minutes
and continue stirring. After 5 minutes remove the pan from the stove
and continue stirring until mixture no longer boils.

Add marshmallows and stir until marshmallows are melted and mixture is
smooth. Pour mixture into prepared pan.

The mixture is very stringy but after it sits for a few hours (fudging
process) it gets the fudge consistency.

From _No Fat Fudge_, by Norman Rose.

Microwave chocloate and milk in a 1-1/2 quart microwavable bowl, 2 minutes
on HIGH, turning after 1 minute. Stir until chocolate is completely melted
and smooth. Stir in vanilla, salt and nuts. Spread in greased 8 x 4 or 9 x
5 inch loaf pan. Refrigerate until firm, about 2 hours. Makes about 2
dozen pieces. NOTE: Recipe can be doubled and spread in a greased 8-inch
square pan.

Butter sides of a heavy 2-quart saucepan.Combine sugar,evaporated
milk, chocolate,salt and corn syrup in saucepan.Cook and stir over
medium heat until chocolate melts and sugar dissolves.Cook WITHOUT
STIRRING to soft ball stage {236^F}.Remove immediately from heat.Add
2 tablespoons butter WITHOUT STIRRING.Cool to luke warm {110^F}.Add
vanilla and pour into bowl.

Attach Bowl and Beater.Turn to speed 2 and beat for 8 minutes or until
fudge stiffens and loses its gloss.Quickly turn to stir speed and add
nuts.Spread in buttered 9×9-inch pan.Cool at room temperature.Cut when
firm.

YIELD: 25 1 inch squares.

1. Microwave chocolate and milk in 1 1/2 quart microwavable bowl on
high for 2 minutes, stirring after 1 minute. Stir until chocolate
is completely melted and smooth.

2. Stir in vanilla, salt and walnuts. Spread in greased 8 x 4 or
9 x 5 inch loaf pan. Refrigerate until firm, about 2 hours;
cut into small squares.

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.

Mix Sugar, Milk, Choc., Corn syrup and salt. Cookover medium heat stirring
constantly, til choc. is melted and sugar is dissolved.

Cook stirring occasionally to 234 degrees (until it forms a soft ball in a
cold cup of water). Remove from heat, add vanilla & margarine. Beat
vigorous 5 to 10 min. with spoon until candy is thick & no longer glossy
spread in buttered shallow dish.

Stir until liquid then over a low heat bring to a slow boil. Stir very
little while cooking. Cook until 1/2 tsp of fudge dropped in cold
water forms a soft ball. (About 7 -8 minutes). Take from stove and
add vanilla and margarine. (For Jan’s add Peanut butter). Beat until
it is about the consistency of Pudding. Pour into a greased 8 x 8
pan. When it is almost firm mark your cuts. When cool finish cutting
and remove from pan. Enjoy. This recipe was used during World War
2..for sending to the US Marines fighting overseas.. It was canned
and they opened it like ‘cranberry jelly’ and sliced it into pieces.

FILLING
1/2 c Butter or margerine
12 oz Package caramels,
-unwrapped
1 cn Sweetened condensed milk
-(not evaporated)

Use a 3 qt pan. Butter sides of the pan. Combine sugar, cream, chocolate,
salt and the corn syrup. Heat over medium heat. Stir constantly until the
sugar dissolves, the chocolate melts and mix comes to boiling. Cook to
soft-ball (234~). Stir only if necessary.

Immediately remove from the heat. Add the butter, and cool to lukewarm
(110~) without stirring.

Add vanilla and pecans, beat until thick.

Spread in a buttered shallow pan.

An original recipe from a Georgia homemaker. She combined three
different fudge recipes and came up with this fast fix fudge that
doesn’t require refrigeration.

Combine oats, vanilla and nuts in a bowl and set aside.

Combine sugar, cocoa and evaporated milk in a heavy, 2-quart sauce pan.
Bring to a full rolling boil over medium-high heat, STIRRING CONSTANTLY.
Let boil, while stirring, for 2 minutes.

Remove pan from heat and add the butter. Stir until butter is melted and
incorporated. Quickly add oat mixture to pan and stir until well mixed.

Drop by the spoonful onto waxed paper. Let cool for 2 hours to set.

NOTES:

* No-bake chocolate oatmeal cookies — This may be my all-time favorite
cookie recipe. I don’t remember where I got this particular version of the
recipe but I remember my great-aunt making these cookies for us as kids.

* My great-aunt never put nuts in these cookies. I like nuts but I find
that they get lost in the recipe. If you want the oats to be less
prominent, use quick-cooking oats. They will fall apart somewhat in the
final mixing.

* A heavy sauce pan makes burning the fudge less likely but stir, stir,
stir, anyway.

* The cooking time at boil is important. Cooked too little the cookies
will not set; too much and they start to harden before you get them out of
the pan.

* These cookies are better the next day, if there are any left.

: Difficulty: easy to moderate.
: Time: 20 minutes preparation and cooking, 2 hours cooling.
: Precision: measure the ingredients, watch the cooking time.

: Suzanne Padgett
: Hadron, Inc., Fairfax, Virginia, USA
: seismo!hadron!suz

: There is no such thing as too much chocolate!

Place cream cheese in small glass bowl of electric mixer or in a
1-quart microwave-safe bowl. Microwave on HIGH (100%) 15 to 25
seconds or until cream cheese has softened. Add 2 tablespoons of the
sweetened condensed milk and the vanilla. Beat on low speed just
until mixture is smooth; set aside.

Place remaining sweetened condensed milk, semisweet chocolate and
butter in a 2 1/2-quart microwave-safe bowl. Microwave on medium
(50%) 2 to 3 1/2 minutes or until mixture can be stirred smooth and
is glossy, stirring twice. Stir in pistachio nuts.

Spread chocolate mixture evenly into prepared pan. Drop cream cheese
mixture, by spoonfuls, over chocolate; swirl lightly over chocolate.
Let stand until firm or place in refrigerator. Cut into 25 even
squares by making 4 lengthwise and 4 crosswise cuts equidistant from
each other, then cut each square diagonally in half. Store in
airtight container with waxed paper between layers. Keeps best if
refrigerated. Makes 50.

Oatmeal Fudge

Mix quickly and spoon out onto wax paper.

Make sure you get all of your ingredients together first because you
must mix the second half of the stuff in as soon as you take the boiling
mixture off the stove. It really is good and very sweet. I usually make
just a half recipe.

Happy cooking!

Combine sugar and milk in kettle. Boil 5 minutes, stirring
constantly. Add remaining ingredients and stir until marshmallows
melt. Pour into buttered pan; cool and cut into squares.

Butter 8-or 9-inch square pan. In heavy 2-3/4-quart saucepan combine
sugar, evaporated milk, butter and marshmallow creme. Cook over medium
heat, stirring constantly, until mixture begins to boil. Continue
cooking and stirring 5 minutes; remove from heat. Immediately add peanut
butter chips and vanilla, stirring until chips are melted. Stir in
walnuts. Pour into prepared pan. Score and decorate warm fudge with
cherry halves; cool completely. About 3 pounds.

VARIATION: 1/4 cup each green and red candied cherries, quartered can be
stirred in with walnuts.

NOTE: For best results, do not double this recipe.

Reese’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

From: capco@norwich.net (Gourmet Connection)

Date: 96-08-18 10:43:17 EDT
Butter a 9×5″ loaf pan. In medium saucepan, combine chocolate and milk.
Cook over low heat until smooth and chocolate is melted, stirring
constantly.

Add sugar, salt, and syrup. Stir until mixture boils; do not stir again.
Cover and cook 1 minute.

Uncover and cook to softball stage (236F). Add margarine; place saucepan in
pan of cold water to quickly cool to lukewarm (120F). Add vanilla; beat
with wooden spoon until thick and creamy and candy loses gloss. Quickly
stir in nuts; pour into prepared pan. When fudge is firm, cut into squares.
Devour at will.

NUTRITIONAL INFO per 1oz. serving 165 Calories; 1g Protein; 28g
Carbohydrate; 6g Fat; 43mg Sodium

Recipe Page 18 August 96

In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk,
butter and salt. Bring to a FULL ROLLING BOIL over medium heat, stirring
constantly. Remove from heat. Add Mint-Chocolate chips; stir until chips
are melted and mixture is smooth. Add nuts and vanilla extract. Pour into
foil-lined 8-inch square pan. Chill until firm, about 2 hours. Cut into
1-inch squares.

Date: Thu, 13 Jun 1996 22:44:36 -0500 (CDT)