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Subject: [Chocolate Raspberry Balls] - December15, 2006



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Chocolate Recipe Archives
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If so, see bottom of page, we'll miss ya though:)

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*Welcome to -Pakadeva's Chocolate Recipes:

December Chocolate giveaway is:
*Better Homes & Gardens, 30-minute Meals Cookbook*  ( International W*N )
For an entry...what are you doing for Christmas this year?
mailto:rpkdv@nf.aibn.com?subject=Christmas 2006:)


Dr. Atkins Quick & Easy Di*et Cookbook goes to:
padmar4@
Please email us with your mailing address from the email address I have here:)



*-=*=-*Hint*-=*=-*


Raspberry Cheesecake Shake

1 (12 ounce) package frozen unsweetened red raspberries, thawed
3 ounces cream cheese, softened
1/4 teaspoon almond extract
1 quart vanilla ice cream, softened
2 (12 ounce) cans or bottles cream soda
Fresh raspberries (optional)

In a blender combine the raspberries, cream cheese, almond extract, half the ice cream, & 1/2 cup of the cream soda. Cover & blend until smooth. Divide blended mixture among six tall 16-ounce chilled glasses. Add a scoop of the remaining ice cream to each shake. Top each shake with remaining cream soda. Top shake with fresh raspberries. Serve immediately. Makes 6 servings.


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*-=*=-*Chocolate Raspberry Balls*-=*=-*
   

1 8-oz pkg cream cheese, softened
1 6-oz pkg chocolate chips, melted
3/4 cup vanilla wafer crumbs
1/4 cup raspberry preserves
Finely chopped almonds

Combine cream cheese & chocolate chips until blended. Stir in wafer crumbs & preserves. Chill several hours or overnight. Shape into 1-inch balls. Roll in almonds. Makes about 3 dozen.


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*-=*=-*Chocolate Orange Cake*-=*=-*
   

14 ounces bittersweet baking chocolate, finely chopped
3/4 cup plus 2 tablespoons (1 3/4 sticks) butter
1 1/4 cup granulated sugar
10 large eggs, separated
2 tablespoons orange flavored liqueur
1 tablespoon vanilla extract
Confectioners' sugar

Put chocolate and butter in top of double boiler. Cook and stir over simmering water until melted. Stir in 3/4 cup of the sugar. Continue stirring until sugar is almost dissolved.

Beat egg yolks in large mixer bowl until light. Beat in a little of the warm chocolate until well combined. Continue adding chocolate until fully combined. Return chocolate mixture to top of double boiler, cook, stirring until slightly thickened. Do not boil. Remove from heat.

Heat over to 250 F. degrees. Butter and flour 12 inch springform pan. Line side of pan with a strip of buttered wax paper.

Beat egg whites in large mixer bowl until foamy. Beat in remaining 1/2 cup sugar, 1 tablespoon at a time, until mixture holds stiff peaks.

Stir liqueur and vanilla into chocolate mixture, mixing well. With a rubber spatula, scrape chocolate mixture over egg whites. Fold together gently but thoroughly.

Spoon better into prepared pan. Bake until set and top is crusty, about 1 1/2 hours. Cool on wire rack to room temperature. Refrigerate until cold.

Loosen edge of cake from sides of pan. Remove sides of pan. Put cake onto platter. Sprinkle heavily with confectioners' sugar. Top will be brittle.


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*Smiles*
Mother & Daughter.
?..· ???)) -:¦:-
?.·? .·???)) Patsy & Kay *S* xoxoxo
((??.·? ..·? -:¦:- -:¦:- ((??.·?*
 
 
---Important-Disclaimer at the bottom of this page.
http://www.pakadevasfreebees.com
 

Patsy Rideout
Pakadevas-Chocolate-Recipes
PO Box 448 Thessalon, Ontario
Canada P0R1L0
*Con`tact: rpkdv@nf.aibn.com








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