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Subject: Chocolate Recipes - April14, 2004




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

Chocolate_at84u
 
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*Important---Note*

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are at the bottom of the news.
 

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The winner of the March treat is J.Atwell (Ja@comc....)
Congratulations J. Please email us your address.


New Contest:

-=*=-W!N "Easter Egg Treats" for April! The -draw will take
place on 04/30/04 -Enter by emailing us your favorite Easter
link, story, idea, craft,:) Chocolate_at84u@hotmail.com
 

*-=*=-*--F-R-E-E- Inventors Kit.-=*=-*
 


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*-=*=-*Chocolate 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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*-=*=-*Thin Fudgy Chocolate Strippers*-=*=-*
 
 
 
Thin Fudgy Chocolate Strippers
 


1 1/2 c All-purpose flour
1/3 Cap unsweetened cocoa
1/2 ts Baking soda
1/4 ts Salt
1 c Sugar
3 tb Stick margarine, softened
1 ts Instant espresso granules Or 2 ts Instant coffee granules
1 ts Vanilla extract
1 (2 1/2-ounce) jar prune baby food
1 lg Egg
Nonstick cooking spray
1 (1-oz) square semisweet chocolate, chopped
1 (1-oz) square white baking chocolate, chopped
 

Preheat oven 350 F. Mix flour, cocoa, baking soda and salt in
bowl; stir well. Combine sugar, margarine, espresso, vanilla,
baby food and egg in large bowl. Beat at high speed with mixer
for 2 minutes; stir in dry ingredients (dough will be thick).
Spoon dough into 15xlO-inch jellyroll pan coated with cooking
spray. Bake 13 minutes. (Do not overcook.) Cool completely in
pan. Cut into 36 bars. Place bars on wax paper. Place
semisweet chocolate in heavy duty zip-top plastic bag; place
white chocolate in a heavy-duty Tiptop plastic bag. Microwave
both bags at Medium-Low (30 percent power) for 1 minute or
until chocolate melts. Knead bags until smooth. Snip a tiny
hole in corner of each bag; drizzle chocolates over bars.
Allow drizzle on bars to cool, before eating. Makes 3 dozen.
Note: Can be made ahead of time, and stored in airtight
container. Drizzle chocolates onto bars on the day you wish to
serve them.  
 
 
 
 

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*-=*=-* -F-R-E-E-Surprise- *-=*=-*
 
 
-=*=-W!N "Easter Egg Treats" for April! The -draw will take
place on 04/30/04 -Enter by emailing us your favorite Easter
link, story, idea, craft,:) Chocolate_at84u@hotmail.com

-=*=-Please vote for Pakadevas:) We ( you & me ) can be # 1

!!!
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-=*=-More recipes on the -page:
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*Smiles*
Mother & Daughter.
Patsy & Kay *S*
 
---Important-Disclaimer at the bottom of this page.
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Pakadevas Chocolate Recipes
PO Box 377, Frontier Dr.
Robert's Arm NL Canada A0J1R0
*Con`tact: rpkdv@hotmail.com





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