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Subject: Feb 12/04 Chocolate Recipes - February13, 2004



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*Welcome to -Pakadeva's *F-R-E-E* Chocolate Recipes:

Chocolate_at84u
We would like very much if you would share your -comments,
chocolate recipes, suggestions, or drop us a line when you
try a recipe & let us know how it turns out for you.
Send all inquiries to: Chocolate_at84u@hotmail.com
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*-=*=-*WChocolate Raspberry Bars*-=*=-*
 


Chocolate Raspberry Bars
 

1 1/2 c Rolled oats
1/2 c Unbleached flour
1/2 c Almonds, ground
pn Salt
1 ts Ground cinnamon
1/3 c Tiny semi-sweet chocolate chips
2 Eggs
1/2 c Maple syrup
1/2 c All-fruit raspberry jam
 
In a medium bowl, combine the oats, flour, almonds, salt,
cinnamon and chocolate chips.
Combine the eggs and maple syrup in a small bowl and whisk
until very well combined. Pour into the oat mixture and
combine well. About halfway through the mixing it will
become much easier if you use your hands.
Scoop half of the dough into the bottom of a 9-inch glass
pie dish and smooth it out, going up the side a little bit,
to make a smooth layer. If the dough is too sticky to work
with, wet your hands and use them to press it in.
Spread the jam evenly over the dough in the pie dish. Then
use your hands to very gently distribute the remaining
dough over the the jam. In some places the jam might squish
up over the top of this new layer of dough, but that is OK.
Microcook, uncovered, at full power (100%) until the dough
feels dry to the touch, about 5 minutes. The raspberry jam
will be bubbly and very runny, but let it cool completely
before cutting into bars and it will be fine.
Makes 12 bars.
 
 
 
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*-=*=-*Angel Chocolate Pie*-=*=-*



Angel Chocolate Pie
 
Crust:

3 lg Egg white
1/4 ts Salt
1/8 ts Cream of tartar
1/2 c Sugar
1/4 c Confectioner's sugar; sifted
1/2 ts Vanilla
3/4 c Walnut meats; chopped fine

Filling:

4 oz Sweet chocolate; chopped
1/2 oz Unsweetened baking chocolate; chopped
4 tb Water
1 ts Vanilla
1 c Whipping cream

Topping:

1 c Whipping cream
3 tb Sugar
1 ts Vanilla
 
Crust: Beat egg whites with salt and cream of tartar until
foamy. Add sugar, 2 tbsp at a time, beating well after each
addition. Then continue beating to very still peaks. Fold
in the confectioner's sugar, then the vanilla and nuts.
Spoon into a lightly greased 8-inch pie plate to form a
nest-like shell; build sides up an inch above the edge of
the pan. Bake in a slow (300 F) oven for 50 to 55 minutes,
checking it after about 45 minutes. Remove it from the oven
and allow to cool. (As it cools, the meringue will fall,
forming a pie crust.)

Filling: Stir chocolates together with the water over very
low heat, or in the top of a double boiler until they melt;
cool until thickened. Add the vanilla. Whip cream until
stiff peaks form, then fold in the chocolate mixture. Pile
into the shell and chill for 2 hours.

Topping: Add sweetened whipped cream on top of the pie and
sprinkle with chocolate jimmies.
 

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-=*=-More recipes on the -page:
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*Smiles*
Mother & Daughter.
Patsy & Kay *S*
 
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Our mailing address for new mailing rules under the new
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harrassing mail will be passed on to the proper
authorities. Thank you...Patsy *S*
Pakadevas Chocolate Recipes
PO Box 377, Frontier Dr.
Robert's Arm NL Canada A0J1R0
*Con`tact: rpkdv@hotmail.com
 
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