20-year-old Recipe for French Chocolate Silk Squares

Posted on December 23, 2011 by admin

I believe this recipe came from a 1989 edition of Woman’s Day magazine but I can’t be sure. It was listed in the “Eating Healthy” section because it has 1 1/2 tablespoons of oat bran in every square. Each square also has 188 calories, 4 grams protein, 26 grams carbs, 9 grams fat, 0 mg cholesterol, and 130 mg sodium. That is pretty good numbers for a dessert! This is great for family meals, co-workers, holiday gift giving, bake sales, church potluck, etc. Who doesn’t love the idea of chocolate and healthy all in one? Give these French Chocolate Silk Squares a try today and see just how well healthy and chocolate can be together!

FRENCH CHOCOLATE SILK SQUARES

This recipe is a clipping from a 1989 Woman’s Day magazine according to the notes I found with it.

Crust:
1/2 cup margarine, at room temperature
1/4 cup confectioners’ sugar
1 1/2 cups uncooked oat bran
1/2 cup all-purpose flour
1/4 tsp salt

Heat oven to 350 degrees. Line an 8 or 9-inch square baking pan with foil. Spray foil with no-stick cooking spray. TO MAKE CRUST: Mix margarine and sugar in a medium-size mixing bowl until blended and smooth. Add oat bran, flour and salt; stir just until blended. (Mixture will be moist and slightly crumbly.) Turn into prepared pan and press firmly and evenly over bottom. Bake 20 to 25 minutes just until edges start to brown.

Topping:

Whites from 3 large eggs
1/3 cup unsweetened cocoa powder
1/4 cup all-purpose flour
1 cup packed brown sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/8 tsp salt

While crust bakes, put all topping ingredients into a medium-size bowl and whisk until smooth. Pour over the partially baked crust. Bake 20 tl 25 minutes longer until top looks dry and slightly puffed. Cool completely in the pan on rack. Lift foil by ends onto a cutting board. Peel off foil. Cut into 16 squares, dipping knife into hot water before making each cut.

Note: These keep well up to 1 week in tightly covered container in cool place with waxed paper between layers. Dust with confectioners’ sugar just before serving.

Enjoy!

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.com

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An indulgent triple chocolate trifle recipe

Posted on December 11, 2011 by admin

by LezY

The beauty of the trifle is that it’s quick and easy to make and will have adults and children eating out of the palm of your hand. Remember, you can be as creative as you like with this recipe and substitute any of the layers with anything from marshmallows and fudge pieces to raspberry jam and sponge fingers.

Indulgent triple chocolate trifle

Serves 4. Preparation time: 10 minutes. Cooking time: At least 30 minutes to chill in the fridge. Ingredients: â¢ 4 x double chocolate chip muffins, crumbled into bite-sized pieces â¢ 200g Fairtrade dark chocolate, melted and allowed to cool for 5 minutes â¢ 200ml double cream, whipped â¢ 100g Fairtrade milk chocolate, roughly chopped or grated â¢ 100g Fairtrade white chocolate, melted and allowed to cool for 5 minutes

Assembling your trifle:

NB Use a large serving bowl or individual ramekin dishes for this dessert â¢ First mix the melted dark chocolate with half of the whipped cream and allow to cool completely â¢ Next, line the bottom of the bowl or ramekin dishes with crumbled double chocolate chip muffins â¢ Next pour a layer of the melted white chocolate onto the muffins and allow to cool â¢ Spoon the cream and dark chocolate mixture onto the white chocolate layer â¢ Sprinkle with a layer of chopped milk chocolate â¢ Repeat the process as many time as necessary to fill the bowl or individual serving dishes, make sure you end with the whipped cream and the chopped or grated milk chocolate

Chill in the fridge for at least an hour before serving.

Note: For a naughty chocolate trifle, soak half of the muffin pieces in a mixture of rum and brown sugar.

Don’t forget that if you’re diabetic you don’t have to miss out, simply substitute the chocolate for the diabetic version and the same with muffins and you’re away. Equally, if you’re not a fan of chocolate, why not make up your own version with layers of banana, marshmallows, toffees, fudge and whipped cream? For those particularly hot days, a frozen trifle is a cooling and delicious treat, simply load up ice cream, caramel, crumbled chocolate biscuits yoghurt and serve immediately if take out of the freezer 10 to 15 minutes before serving and sprinkle with hundreds and thousands.

The healthier alternative

Trifle isn’t really supposed to be healthy but if you want all the drama and hardly any of the calories, use low fat crÃ¨me fraiche or natural yoghurt, chopped dried fruit (bananas, apple, pineapple and mango), low fat digestive biscuits or granola and drizzle each layer with honey â this can be as delicious for breakfast as for a summer dessert.

If you are looking for some healthy recipes – Co-operative ideas then search online where you will also find the tempting and delicious chocoloate trifle recipes as well.

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What is the best hot chocolate recipe book out there?

Posted on December 6, 2011 by admin

by add1sun

Question by William C: What is the best hot chocolate recipe book out there?
I’m looking for an original hot chocolate book for the holidays. Can anyone help me out?

Best answer:

Answer by Rhapsody616
I do not know about a book but here are some good recipes

MEXICAN HOT CHOCOLATE

1 entire circle of Abuelitas brand chocolate
4 wholes cinnamon sticks
1 cup sugar
marshmallows if desired

Place the cinnamon sticks in a microwave dish with water and heat in microwave.

Allow the water to become very hot – to a boiling point. Turn off microwave and allow the cinnamon sticks to steep in the water until the water is cinnamon colored.

Once done, place the water (hot) in the blender and add the entire circle of Abuelitas chocolate and the cup of sugar.

Blend on high so it will get foamy. Once the chocolate is dissolved, just pour it into cups and top with marshmallows. You can add more or less sugar to taste as desired.

This recipe is much better than American hot chocolate.

Submitted by: B. Macias

SARAH’S BEST HOMEMADE HOT CHOCOLATE

1 tbsp. cocoa powder
2 tbsp. sugar
2 tbsp. water
1 c. milk
a bit of vanilla, if desired

Combine cocoa, sugar, and water in a small saucepan. Heat it on low heat, stirring occasionally to prevent the paste from sticking to the pan. After about 1 to 2 minutes, add milk and vanilla. Mix it all together until it reaches your preferred temperature.

Submitted by: Sarah Wright

WHITE HOT CHOCOLATE

2 oz. milk chocolate, for garnish
12 oz. high-quality white chocolate, coarsely chopped
6 c. whole milk
2 c. heavy cream
1 tsp. pure vanilla extract
peppermint sticks, for garnish
whipped cream, for garnish
(be sure to use a top-quality white chocolate to ensure the best flavor, such as Barry Callebaut white chocolate chunks, baking bars or Schokinag white chocolate baking chunks)

Using a vegetable peeler, shave milk chocolate into curls; set aside.

Place white chocolate in a medium heat-proof bowl; set aside.

Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan, about 4 minutes. Immediately pour mixture over white chocolate.

When chocolate begins to melt, stir to combine. Whisk in vanilla. Continue whisking until a light foam forms.

Serve immediately, garnished with peppermint sticks, whipped cream, and chocolate curls.

Makes 8 cups

Submitted by: Chantelle Laflamme

PEPPERMINT HOT CHOCOLATE

hot cocoa mix
peppermint sticks (candy cane)
mint extract

Prepare hot cocoa the way you normally would, then add mint extract (to taste) and mix. To serve, add a scoop of whipped cream and put a peppermint stick in the middle.

Cook’s Note: Creme de Menthe liqueur can be substituted for mint extract and may also be whipped into the whipped cream for extra flavor. Enjoy!

Give your answer to this question below!

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11 Kristen Suzannes Easy Raw Recipe eBooks – Vegan

Posted on December 4, 2011 by admin

11 Kristen Suzannes Easy Raw Recipe eBooks – Vegan
Amazing and delicious Raw vegan recipes for desserts, entrees, soups, salads, sides, snacks, smoothies, juicing, holidays, dehydrating, hemp, and tips for adopting the vegan Raw Food lifestyle. Recipe books include introduction to Raw food for beginners.
11 Kristen Suzannes Easy Raw Recipe eBooks – Vegan

100 Healthy Raw Snacks and Treats
Healthy, natural, sugar free, no cook recipes. Living Nutrition for Living Bodies. Learn how simple it is to improve your health with these 100 quick and easy recipes
100 Healthy Raw Snacks and Treats

Aztec Gardens Mexican Cookbook
Mexican Recipe Ebook
Aztec Gardens Mexican Cookbook

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Recipe For Deliciious Homemade Candy; Mint Chocolate Truffles

Posted on November 29, 2011 by admin

by rikomatic

Making candy can be a really fun activity. And the results are so worth the effort. Whether for a special occasion or just for the pleasure of it, turning out your own candy is very rewarding. Here is a great recipe for chocolate candy–my favorite! These delicious Mint Chocolate Truffles are from a recipe I found years ago in a Cooking Light magazine.

MINT CHOCOLATE TRUFFLES

1/3 cup semisweet mint-chocolate chips

4-oz Neufchatel cheese, softened

16-oz pkg powdered sugar, sifted

1/4 cup unsweetened cocoa

1/4 cup sifted powdered sugar

2 tbsp semisweet mint-chocolate chips

Place the 1/3 cup mint-chocolate chips in a microwave safe medium to large bowl. Microwave on high for 1 minute or until the chips are almost melted. Stir until smooth. Set aside to cool.

When chocolate is cooled, add the Neufchatel cheese and beat at medium speed of an electric mixer until smooth. Add the powdered sugar to the mixture and beat until well blended. Press the mixture into a 6-inch square on heavy-duty plastic wrap and cover with additional plastic wrap. Chill at least one hour. Remove the top sheet of plastic wrap and cut truffle into 48 squares. Roll each square into a small ball and place on waxed paper. Roll half the balls in the unsweetened cocoa and the other half in the powdered sugar. Place the 2 tablespoons of the mint-chocolate chips into a heavy zip-top plastic bag. Microwave on high 1 minute or until the chips are softened. Knead the bag until the chips are smooth. Make a tiny snip in one bottom corner of the bag. Drizzle chocolate over the balls that have been rolled in cocoa. Serve at room temperature.

Note: I got this recipe from a 1999 Cooking Light magazine.

Enjoy!

For more “Sweet Treats” visit Linda’s blog at http://ladybugssweettreats.blogspot.com

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Ultimate Hot Cocoa Recipe: Healthy, Rich, and Creamy Warm Chocolate Delight

Posted on November 28, 2011 by admin

by skamama

Take a moment for you in this busy season. Treat yourself to my magic delight. It is perfect to warm you up from the winter cold. A great break from the hustle and bustle. Pause and relax into this chocolate heaven. This is the richest hot coca recipe I’ve ever tasted.

Plus, the secret ingredient boosts your metabolism. No one has to know its healthy.
The kids will love it too – enjoy this radiant recipe!

Ultimate Hot Cocoa Recipe: Healthy, Rich, and Creamy Warm Chocolate Delight
Makes 2 servings

2 cups Soy and/or Almond Milk. (I use Unsweetened Vanilla Blue Diamond Almond Milk, Unsweetened Vanilla WestSoy Milk, or a combination of half of each)
1 tsp Organic Vanilla Extract
3 tbsp Organic Cocoa (Nature’s First Law Organic Raw Powdered Cocoa)
1-2 tsp Organic Coconut Oil (Jungle Organic Coconut Oil, Extra Virgin Cold Pressed)

Stevia powder or Agave Nectar – Use your preference of sweetener. Sweeten to your taste.

Mocha Option
Add Â¼ cup Coffee (Fresh Brewed or Espresso)
or
2 tsp Powdered Instant Espresso (Medaglia D’Oro Instant Powdered Espresso)
or
2 tsp Mount Hagen Organic Cafe (decaf or reg)

Combine all ingredients in a 2 quart saucepan. Heat over medium heat until the coconut oil melts. Blend with a wand style hand mixer (if available for more frothy results) or with a wire whisk. Pour into mugs. Enjoy!

Adjust ingredients to taste.

Prep Time: 5-10 minutes (depending on how handy your supplies are)

For more fun stuff, visit me at: http://drrebecca.wordpress.com/ or
http://www.o-c-e-a-n.com

And now I invite you to advance your success today by getting your Free Inner Secrets Intro CD when you visit innersecretsforyou.com. You’ll receive the tips you need to help you take the next step in facing any challenge to your success.

From Dr Rebecca Coleman – Health & Wealth Transformation Expert

Having studied the process of creating permanent change for over 20 years and having transformed her own experience of weighing nearly 300 pounds â twice, Dr. Rebecca Coleman brings a wealth of professional knowledge and personal wisdom to her clients and O C E A N Embodiment Center. Her own search for life-long, enlivening transformation led her to discover that long-term success in any area requires a foundation of compassion, awareness, and alignment with one’s essence or authentic core.

Based on her doctoral research in transpersonal psychology, Rebecca developed Inner Secrets to Outer Success to help others harness the inner power they need to reach their greatest goals. The Inner Secrets program is designed to be truly satisfying for the most compassion-starved hearts and the most discriminating intellects. Dr. Coleman speaks to audiences and works with clients around the world. She currently lives near the ocean in Long Beach, California where she teaches, writes, and continues to develop embodiment tools and services for the health and happiness of all beings.

“The most powerful force for change is Love” ~Dr. Rebecca Coleman

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Recipe for Iced Chocolate Biscuits

Posted on September 29, 2011 by admin

by jumpyjodes

Ingredients:

110 grams Butter

60 grams Castor Sugar

110 grams Self Raising Flour

pinch of Salt

3 grams Sweetened Chocolate Powder

For Glace Icing:

450 grams Icing Sugar

1 Egg White

Food Colouring

Method:

Set the oven to 190 degrees Celsius.

Soften the butter in a bowl. Work in the sugar with a wooden spoon. Beat until light.
Sift the flour with a pinch of salt and the chocolate powder. Sift the powder mixture a second time and then stir it into the butter mixture.

Roll the dough into small balls. When flattened these should be biscuit-sized. Place the balls well apart on a greased baking tray and flatten with a wet fork.

Bake for 10 minutes. Leave the biscuits on the baking tray for a further 2 minutes and then lift onto a wire rack to cool.

Glace Icing:

Sift 225 grams of icing sugar into a bowl and mix to a stiff paste with a little water. The water should be added 1 teaspoon at a time.

Stand the bowl in a basin of hot water and stir gently until the icing thins a little.
Coat each biscuit with the icing and leave it to set.

Decoration:

Sift the remaining icing sugar into a bowl.
Mix the egg white with a fork. Beat in enough sifted icing sugar to give a very stiff mixture. Mix in a bit of food colouring. Pipe onto the biscuits.

If you are making these chocolate iced biscuits for a kid’s party, you can make the decoration in multiple colours. Kids love the variety

Scrumptious!

FREE Chocolate Recipes Weekly

http://www.myurl.si/chocmaster/

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Q&A: what is the cracker barrel hot chocolate recipe?

Posted on September 1, 2011 by admin

by thepinkpeppercorn

Question by heavy rock!!♥: what is the cracker barrel hot chocolate recipe?
does anybody know how to make the cracker barrel hot chocolate? If not, who knows a good hot chocolate recipe?

Best answer:

Answer by mikedosentcare
Go to Cracker Barrel and ask them how they make their hot chocolate.

Take care
-Mike

What do you think? Answer below!

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Christmas Recipe Ideas

Posted on August 30, 2011 by admin

by nickwheeleroz

For all those who have an appetite for fun and get an irresistible festive tickle for yummy fruitcakes, gingerbread cookies, chestnut soups, apple ciders, sizzling turkey on the table, hot chocolate fudge and more, here are some easy-to-do and great-to-taste Christmas recipes for you to lay hands on ! These recipe ideas for Christmas would surely juice up the your Christmas dinner table and have your guests—friends, family or beloved—craving for more ! Remember, Christmas recipes have to be different from the run-of-the-mill everyday menu, precisely because it’s Christmas ! A well thought-out Christmas recipe would instantly bring your invitees in the holiday spirits. So pull up your socks, slip into the chef’s gear and kick off a culinary carnival with these cool Christmas recipes. Treat your folks to your sumptuous Christmas recipe ideas this season. Get started now.

Apricot Fruitcake Recipe

4 eggs
1 lb candied mixed fruit
1 cup dried apricots
1/2 cup apricot nectar
1 cup water
1 cup white sugar
3/4 cup butter
1 cup golden raisins
1 pound red and green candied cherries
6 candied pineapple slices
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans

Stage 1
First keep two 9 inch tube pans greased or buttered. Next, preheat the oven to 275 degrees F (135 degrees C). Cook apricots in water over medium heat until they are a little pulpy. Sieve them and let aside to cool. Now beat only the egg yolks until color turns lemony. Then beat the egg whites until stiff peaks are formed. Mix the butter and sugar together. Next add the beaten egg yolks and the apricots in this and blend thoroughly.
Stage 2
Add the candied cherries, raisins, candied pineapple, and mixed dried fruits in a bowl, that is coated with one cup of the flour. Put the flour, baking soda, and salt into this. Add this flour mixture alternately to the earlier mixture of stage 1 along with the apricot juice. Meld this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the greased or buttered pans.
Stage 3
Bake your mixture at 275 degrees F (135 degrees C) for about 2 hours. Garnish the fruitcakes with candied pineapples and cherries. And there you are all done and dusted with your yummy Christmas fruitcake recipe in real !

All in a Soup ! Here’s the Recipe.

5 cups chicken stock
2 chopped garlic and cloves
3 chopped onions
2 ½ cups whole cooked chestnuts or 1 (9-12 oz) can whole chestnuts
1 1/2 apples, peeled, cored and chopped into 1-inch chunks
3/4 cup thick cream
Salt and pepper (as per taste)

Simmer onions and garlic for about half an hour. Add chestnuts (drain it if canned) and apple pieces to the onion-garlic mixture. Cook for another 10-15 minutes. Now pour in the chicken stock and cook until the mixture is uniformly soft. Put contents into a blender or food processor and blend till it liquefies. Strain and add cream and seasoning to taste. Serve hot and steaming. This is one of those Christmas recipes that enhance the festive appetites like no other. So watch out, it’s all in a soup !

The roasted turkey recipe you’ll get under our Thanksgiving sections. So while you check it out there, here’s some more groovy Christmas recipe ideas to rev up your richly laid-out Christmas holiday table !
Steamed Fish—Recipes getting a little fishy, aren’t they ?

6 (6 ounce) fillets of any fish (salmon, trout, cod, halibut etc)
3 tsp onion powder
3 tsp dried dill weed
1 pinch garlic powder
1 pinch lemon pepper
2 tsp dried parsley
2 tbsp lemon juice
1/4 tsp paprika
Salt as per taste

Keep the oven preheated to 375 degrees F (190 degrees C). Cut 6 squares of foil, big enough to cover each fish fillet. Put the fillets at the centre of the square foils and scatter each with parsley, dill weed, onion and garlic powder, seasoned salt, lemon pepper and paprika. Now sprinkle lemon juice over each fillet and fold the foil over fillets to cover them completely. Lastly, place the foil sets on a baking sheet and bake in the preheat oven for half an hour. These make delectable Christmas eatables that your friends, folks or sweetie pie would love to savor to the last bit.

It’s Ham Honey ! Tantalize your taste-buds !

5 lbs ready-to-eat ham
2 cups honey
2/3 cup butter 1/4 cup dark corn syrup
1/4 cup whole cloves

Keep the oven preheated to 325 degrees F (165 degrees C). Then score ham and stud with the whole cloves. Put the ham in a foil-lined pan. Now heat the corn syrup, honey and butter in the top portion of a double boiler. Make sure the glaze is warm while you’re baking ham. Baste glaze over ham and bake for 1 hour and 20 minutes in the preheated oven. Moisten ham every 10-15 minutes with the honey glaze. In the final 4-5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven and let it settle for a few minutes before serving. This Christmas recipe will leave everyone drooling for another helping for sure. So why not give them a helping ‘ham’ this Christmas ? Go have them slobber for more toothsome treats. And remember to wish them a very Merry Christmas too !

Sean Carter writes on holidays, christmas and celebrations around the world. He also writes on family, relationships,womens issues birthdays, inspiration, religion, love and friendship. He is a writer with special interest in ecard industry. He writes for 123greetings.com

Article from articlesbase.com

Gourmet Hot Chocolate

Best Source for Gourmet Hot Chocolate

Tag Archives: Recipe

20-year-old Recipe for French Chocolate Silk Squares

An indulgent triple chocolate trifle recipe

What is the best hot chocolate recipe book out there?

11 Kristen Suzannes Easy Raw Recipe eBooks – Vegan

Recipe For Deliciious Homemade Candy; Mint Chocolate Truffles

Ultimate Hot Cocoa Recipe: Healthy, Rich, and Creamy Warm Chocolate Delight

Recipe for Iced Chocolate Biscuits

Q&A: what is the cracker barrel hot chocolate recipe?

Christmas Recipe Ideas