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Subject: [Chocolate Macaroon Brownies] - March08, 2007



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*Welcome to -Pakadeva's Chocolate Recipes:

March Chocolate giveaway is:
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For an entry...what is your best Easter Memory?
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*-=*=-*Chocolate Macaroon Brownies*-=*=-*
   

Brownie Ingredients:
1 cup Butter
4 (1-ounce) squares unsweetened baking chocolate
2 cups sugar
1 1/2 teaspoons vanilla
4 eggs
1 1/2 cups all-purpose flour
1/4 teaspoon salt

Macaroon Layer Ingredients:
2 1/2 cups sweetened flaked coconut
1 cup toasted chopped almonds
1 (14-ounce) can sweetened condensed milk

Drizzle Ingredients:
3/4 cup real semi-sweet chocolate chips
2 teaspoons shortening
48 whole blanched almonds

Heat oven to 350 °F. Melt butter & chocolate in 3-quart saucepan over medium-low heat, stirring occasionally, until smooth. Remove from heat; stir in sugar & vanilla until well mixed. Add eggs, one at a time, mixing well after each addition. Add flour & salt; mix well. Spread batter into greased 15x10x1-inch jelly-roll pan. Bake for 20 minutes.

Meanwhile, combine coconut, almonds, & condensed milk in medium bowl. Carefully spread coconut mixture over hot, partially baked brownie. Continue baking for 15-18 minutes or until macaroon layer is light golden brown & center is firm to the touch. Cool completely.

Melt chocolate chips & shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (3-5 minutes). Drizzle chocolate mixture over cooled brownies. Cut into bars. Garnish each piece with a whole almond.
Makes 48 brownies.


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*-=*=-*Irish Cream Truffles*-=*=-*
   

1 cup Heavy Whipping Cream
2 teaspoons vanilla
Pinch of salt
1 pound high-quality real bittersweet chocolate ; broken into 1-inch pieces
4 ounces high-quality real milk chocolate ; broken into 1-inch pieces
4 egg yolks ; beaten
3 tablespoons Irish Cream liqueur
2/3 cup unsweetened cocoa

Heat whipping cream in 2-quart saucepan over medium heat until heated through (2-3 minutes). Stir in vanilla & salt.Stir in half bittersweet chocolate & half milk chocolate with wire whisk until melted. Stir in egg yolks. Cook over low heat, stirring often, until slightly thickened (10-12 minutes) .Remove from heat; stir in all remaining chocolate & liqueur until chocolate is melted. Cover; refrigerate until firm enough to shape (about 30 minutes). Sift cocoa into medium shallow bowl. Drop rounded tablespoonfuls of chocolate mixture into cocoa; roll to coat. Shape into balls; roll in cocoa again. Place gently on tray & refrigerate until firm. Makes 3 dozen truffles.

Thank you Jo T:)


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*Smiles*
Mother & Daughter.
?..· ???)) -:¦:-
?.·? .·???)) Patsy & Kay *S* xoxoxo
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Patsy Rideout
Pakadevas-Chocolate-Recipes
PO Box 448 Thessalon, Ontario
Canada P0R1L0
*Con`tact: rpkdv@nf.aibn.com  









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