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Subject: Cherry Truffle Squares & Black-Bottom Banana Bars - November13, 2003



-For-F-R-E-E- -news-letter- *Rob's Cooking Pot*
Rob's cooking pot will have old & new recipes to tempt even the pickiest people, from the very old, to the very new, & dishes from various cultures & from my own cooking pot! hehe
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Chocolate is good for you!
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-=*=-A great natural substitute for plain ole sugar is *honey*
-=*=-Almost any recipe can be made sugar *free* if you're creative.
-=*=-Instead of sugar, you can use a sugar substitute of equal value.
HOWEVER, you have to remember to reduce the amount of liquid in the recipe, because you use so much less "EQUAL" than you would "SUGAR".
-=*=-Apple sauce or any mashed fruit of your choice can be used in place of sugar in many a recipe.
-=*=-Instead of Chocolate you can use carob, which is very healthy &
sugar free* as well, or use cocoa & add your desired fruit.
-=*=-When making a substitution, make note of the liquid texture of
your replacement to make sure your fruit etc. equals in liquid form,
what the recipe calls for as the sweetener.


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-=*=-W!N "Sugar-Free Mint Chocolate Chip Candies" will be drawn for on 11/30/03. -Scroll to the bottom for -details.


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*-=*=-* Black-Bottom Banana Bars *-=*=-*


Black-Bottom Banana Bars

1/2 cup butter or margarine
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas (about 3 medium)
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa

In a mixing bowl, cream butter & sugar. Add egg & vanilla extract; beat until thoroughly combined. Blend in the bananas.

Combine the flour, baking powder, baking soda & salt; add to creamed mixture & mix well. Divide batter in half. Add cocoa to half; spread into a greased 13 x 9-inch baking pan. Spoon remaining batter on top & swirl with a knife. Bake at 350 degrees F for 25 minutes or until the bars test done. Yields about 2 1/2 to 3 dozen bars. These bars are better the day after baking.


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*-=*=-* Cherry Truffle Squares *-=*=-*


Cherry Truffle Squares

Crust
1 (18 ounce) package refrigerated sugar cookie dough

Filling
1/3 cup semisweet chocolate chips
1/4 cup butter
1/4 cup unsweetened cocoa
3 tablespoons light corn syrup
1 tablespoon milk
2 cups confectioners' sugar
1 (10 ounce) jar maraschino cherries, drained, chopped (about 30)

Topping
1 cup white vanilla chips
2 tablespoons shortening
Garnish, if desired: Chocolate shavings or curls

Preheat oven to 350 degrees F. Cut cookie dough in half crosswise. Cut each section in half lengthwise. With floured fingers, press dough into bottom of ungreased 13 x 9-inch pan to form base. Bake for 12 to 16 minutes or until light golden brown. Remove from oven. Cool 45 minutes or until completely cooled.

In medium microwave-safe bowl, combine chocolate chips & butter. Microwave on HIGH for 1 to 2 minutes or until melted & smooth, stirring every 30 seconds. Add cocoa, corn syrup & milk; blend well. Add confectioners' sugar; mix until smooth. Press over cooled crust. Top with cherries; gently press into filling.

In small microwave-safe bowl, combine vanilla chips, & shortening. Microwave on HIGH for 1 to 2 minutes or until melted & smooth, stirring every 30 seconds. Spoon & spread over filling. Refrigerate 20 minutes or until set. Cut into squares or diamond-shaped pieces. Garnish with chocolate-shavings. Makes 48 bars.


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*-=*=-* -F-R-E-E-Surprise- *-=*=-*


-=*=-W!N "Sugar-Free Mint Chocolate Chip Candies" for November! The -draw will take place on 11/30/03 -Enter with a Quote:) Chocolate_at84u@hotmail.com

-=*=-More recipes on the -page:
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-=*=-Please vote:) We ( you & me ) can be # 1 !!!
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*Smiles*
Mother & Daughter.
Patsy & Kay *S*

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