January 3, 2009 | Author admin
Ingredients
1 fluid ounce white creme de cacao 1 fluid ounce Kahlua 1 fluid ounce white creme de menthe 1 fluid ounce sweet cream cracked ice
Fill a mixing glass with cracked ice. Add creme de cacao, Kahlua, creme de menthe, and cream. Shake and strain into a chilled cocktail glass.
January 3, 2009 | Author admin
Ingredients
1/2 cup butter 3 ounces baking chocolate 2 eggs — well beaten 1 cup all-purpose flour 1/2 teaspoon double-acting baking powder 1/4 teaspoon salt 1 teaspoon vanilla extract 1/2 cup walnuts — chopped (optional) 2 cups brown sugar
Method
Melt butter and chocolate in top of double boiler. Cool slightly. Beat in remaining ingredients by hand. Pour into greased a 8″ x 12″ pan. Bake at 350 degrees until set, or about 30 minutes.
January 3, 2009 | Author admin
Ingredients
1/2 cup butter 1 cup water 1 cup all-purpose flour 4 eggs 8 ounces cream cheese — softened 4 cups milk 3 packages instant vanilla pudding mix — 3 ounces each 1 pint cream — whipped chocolate syrup
Method
Melt butter in water. Add flour and cook, stirring constantly, until it forms a ball. Turn into a bowl and beat in eggs one at a time, beating well between each. Spread flat on a 9″ x 13″ greased pan. Bake at 400 degrees for 35-40 minutes. Cool. Mix together cream cheese and milk and beat until smooth. Add instant pudding, one package at a time. Spread over cooled shell. Top with whipped cream and drizzle chocolate syrup on top.
Chill at least one hour before serving.
January 3, 2009 | Author admin
Ingredients
2 tablespoons butter 1/2 cup sugar 1 square baking chocolate — melted 1 egg 1/2 teaspoon vanilla 1 1/4 cups all-purpose flour 1/8 teaspoon baking soda 1/4 teaspoon salt 8 ounces cream cheese 1/2 cup sugar 1 egg 1/2 cup maraschino cherries — finely chopped 24 maraschino cherry halves
Method
Cream butter and sugar; blend in melted chocolate. Add egg and vanilla; beat well. Sift dry ingredients together and blend into chocolate mixture. Roll pastry to 1/8-inch thickness on lightly floured pastry cloth. Cut circles with 3-inch cookie cutter and place in buttered tartlet pans or shallow muffin tins.
Blend cream cheese, sugar, and egg; fold in chopped cherries. Place 1 tablespoon filling in each tart. Bake at 350 degrees for 10 to 12 minutes. Remove from oven, top with cherry half. Chill.
Yield: approximately 2 dozen tarts.
