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<< October16, 2005 - [Chocolate Coffee Cheesecake w/Mocha Sauce] October19, 2005 - [Chocolate Peanut Butter Coated Apples] >>

Subject: [Frontera Grill Mexican Chocolate Pecan Pie Bars] - October18, 2005



Hello everyone,
Not much new on Kyle today. He wasn't feeling well yesterday, so he was laying low & sleeping. He has been told that if he keeps improving, he MAY get home by the end of the month...lots of conditions on that of course, but, still he is so excited he can hardly speak.

We are so grateful for all of you, for your prayers, beautiful notes, thoughts, support, & love. Thank you so very much. You are greatly appreciated. Our love, Patsy & Kay


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*-=*=-*
 

*Welcome to -Pakadeva's Chocolate Recipes:

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*
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*-=*=-*Frontera Grill Mexican Chocolate Pecan Pie Bars*-=*=-*


2 1/2 cups (about 10 ounces) pecan halves
1 cup (about 6 oz) finely chopped Mexican chocolate, (such as Ibarra)
6 oz (about 6 to 8 slices) fresh white bread, preferably cakey sandwich bread (like Pepperidge Farm), broken into large pieces
1 cup (8 oz) melted butter, plus extra for coating the pan
3/4 teaspoon salt
5 oz semisweet or bittersweet chocolate, chopped into pieces not larger than 1/4-inch
3 tablespoons flour
4 large eggs
1 cup firmly packed dark brown sugar
1 cup corn syrup, preferably dark (or you can use a mixture of corn syrup and molasses, sorghum, Steens cane syrup or most any of the other rich-flavored syrups that are on the market)
2 teaspoons pure vanilla extract
Powdered sugar for garnish

Heat the oven to 325 degrees F. Spread the pecans on a baking sheet. Bake until richly browned and toasty smelling, about 10 minutes.

Let cool, then scoop into the food processor and coarsely chop by turning the machine on and off.

Remove about 1 1/2 cups of the nuts and put in a large bowl to use in the filling.

Add half of the Mexican chocolate to the nuts in the food processor and pulse the machine to mix them.

Add bread slices; process until everything is fairly fine crumbs.

Add 1/3 cup of the melted butter and 1/4 teaspoon of the salt.

Process just to moisten everything.

Lacking a food processor, you can chop each item separately with any other appliance or gadget you deem appropriate, then combine them in a bowl with the melted butter and salt.)

Liberally butter a 13 x 9-inch baking pan, then evenly pat in the crumb crust mixture. Refrigerate while you make the filling.

Add the remaining half of the Mexican chocolate, the chopped semisweet chocolate and the flour to the bowl with the reserved pecans.

In the food processor (you don??™t even need to clean it), mix the eggs and sugar until well combined.

Add the corn syrup, pulse a couple of times, then add the remaining 2/3 cup of melted butter, the remaining 1/2 teaspoon of salt and all the vanilla. Process to combine thoroughly, then pour over the pecan filling mixture, stir well and scrape everything into your crust-lined pan.

Bake 40 to 50 minutes or until the bars have pulled away slightly from the side of the pan.

Let cool to room temperature before cutting into 2 inch-squares, dusting with powdered sugar and arranging on an attractive serving platter. Makes 24 bars.

 
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*-=*=-*Mocha Macaroon Torte*-=*=-*


Crust and Filling:
1 (18-oz.) roll Pillsbury?® Refrigerated Chocolate Chunk Cookies
1 (8-oz.) pkg. cream cheese, softened
1 egg
1/2 cup coconut
1/4 cup sugar
2 tablespoons brewed coffee or substitute
1 teaspoon vanilla
1/3 cup semisweet chocolate chips

Topping:
1/4 cup sugar
1/4 cup chopped pecans
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips

1. Heat oven to 350?°F. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough in bottom of ungreased 10 or 9-inch springform pan. Bake at 350?°F. for 12 to 18 minutes or until light golden brown. Remove partially baked crust from oven. Cool 10 minutes.

2. While crust is cooling, beat cream cheese in medium bowl until light and fluffy. Add egg; beat until smooth. Add coconut, 1/4 cup sugar, coffee and vanilla; blend well. Stir in 1/3 cup chocolate chips. Spoon and carefully spread mixture over crust. Sprinkle with all topping ingredients.

3. Return to oven; bake an additional 30 to 45 minutes or until filling is set and edges are golden brown. Cool 10 minutes. Run knife around sides of pan to loosen; carefully remove sides of pan. Cool 1 hour. Refrigerate 1 to 2 hours or until chilled. If desired, serve with French vanilla ice cream, or frozen yogurt and chocolate-covered coffee beans. Store in refrigerator. Makes 12 servings.


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*Smiles*
Mother & Daughter.
Patsy & Kay *S*
 
---Important-Disclaimer at the bottom of this page.
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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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