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Subject: Divine Hot Fudge Sundae - October14, 2007



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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:

October Chocolate giveaway is:
A can of Chocolate Mint Hot Chocolate ( International W*N )
For an entry:
We want Thanksgiving recipes:)
mailto:rpkdv@nf.aibn.com?subject=Thanksgiving recipes:)

skyblue@ won our Chocolate Covered Cranberries.
Please email us:)


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


Using honey in your cooking can be an asset. When baking any pastry a tablespoon of honey will keep your pastry fresh longer because honey is hygroscopic. This means that it draws moisture from the air, which keeps your pastries from drying out. Honey also enables you to reduce the liquid in your cooking. Reduce any liquid called for in your recipe by 1/4 for every cup of honey you use. Be careful though, honey can cause over-browning so be sure to reduce the temperature of your oven by 25 degrees.


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*-=*=-*Chocolate Cherry Cheesecake*-=*=-*
   

1 pkg Fudge marble cake mix
1/4 c Oil
3 eggs; divided
3 pkg (8 oz.) cream cheese, softened
1/2 c Sugar
1/2 c sour cream
1/2 c whipping cream
1 can (21 oz.) cherry pie filling

Preheat oven to 350 degrees. Grease 13 x 9 inch baking pan. Reserve 1
cup dry cake mix & swirl pouch; set aside. In large bowl, combine remaining cake mix, oil & 1 egg at low speed until dough forms. Press in bottom & 1 inch up sides of greased pan. Bake for 8 minutes.

In large bowl, beat cream cheese until smooth & creamy. Add 2 eggs, 1 at a time, beating well after each addition. Blend in reserved 1 cup cake mix, sugar, sour cream & whipping cream at low speed. Beat 3 minutes at medium speed until creamy.

Reserve 2 cups cheese mixture. Spoon remaining cheese mixture over crust. Add reserved swirl pouch to reserved cheese mixture; blend well. Spoon chocolate mixture evenly over cheese mixture.

Bake for 30-40 minutes until edges are set & center is almost set. Run knife around sides of pan. Cool to room temperature on wire rack.

Spoon fruit filling evenly over top of cheesecake. Refrigerate several hours or overnight before serving. Store in refrigerator.


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*-=*=-*Divine Hot Fudge Sundae*-=*=-*
 

6 ounces bittersweet chocolate, chopped
1/3 cup light corn syrup
1/3 cup canned fat-free evaporated milk
2 teaspoons instant coffee granules
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 pints vanilla ice cream
1/2 cup canned salted Spanish peanuts
 
Heat the chocolate, corn syrup, evaporated milk, coffee granules, and cinnamon until the mixture boils, stirring often. Stir in the vanilla. (The
sauce can be covered and refrigerated for up to one week. Reheat gently before serving.) Let the sauce cool slightly before ladling it over
the ice cream. Sprinkle the peanuts over top.


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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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