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<< December02, 2005 - [Chocolate Covered Cherry Pie] December04, 2005 - [Our Kyle went to Heaven today, please pray] >>

Subject: [Hazelnut-Chocolate Fudge] - December03, 2005



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Leaving us? Nooo:(
If so, see bottom of page, we'll miss ya though:)

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*Welcome to -Pakadeva's Chocolate Recipes:

New treat for December is:
Can of Carnation Hot Chocolate
Entry: We want some New Years Eve party ideas
mailto:Chocolate_at84u@hotmail.com?subject=New Years Eve:)


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

 
Christmas*Traditions

-Freeze a frosted cake first by placing it in the freezer unwrapped. Once the cake is frozen, take it out and wrap it with plastic wrap or aluminum foil and then return to the freezer. When ready to thaw, let it thaw slightly, remove the wrap and then finish thawing.


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*-=*=-*Aztec Brownie Pie*-=*=-*


1 cup (250 mL) hazlenuts, pecan halves or shelled pistachios  
1 cup (250 mL) all-purpose flour  
1 tsp (5 mL) cinnamon  
1/4 tsp (1 mL) cayenne pepper  
1/4 tsp (1 mL) salt  
4 oz (125 g) or 4 squares unsweetened chocolate, coarsely chopped  
2 oz (60 g) 2 squares semi-sweet chocolate, coarsely chopped  
2/3 cup (150 mL) unsalted butter  
3 eggs  
1-1/4 cups (300 mL) granulated sugar  
1-1/2 tsp (7 mL) vanilla  
topping of French vanilla ice cream (optional)  
topping of fresh ripe peaches, peeled and sliced (optional)  

Preheat oven to 325F (160C). If using nuts, spread out on a baking sheet. Toast in 325F (160C) oven for 8 to 10 minutes or until fragrant and lightly toasted. Set aside. Leave oven turned on. Meanwhile, lightly coat a 9 inch (23 cm) pie plate with cooking oil or spray.

In a small bowl, using a fork, stir flour with cinnamon, cayenne & salt until evenly mixed. Set aside. In a small saucepan, combine unsweetened chocolate, semi-sweet chocolate & butter. Set over low heat & stir often just until melted, about 5 minutes. Or place in a microwave-safe dish & melt, uncovered, on medium for 3 minutes, stirring halfway through.

Meanwhile, in a large bowl, whisk eggs. Stir in sugar & vanilla. Using a rubber spatula, scrape melted chocolate mixture into bowl. Stir until well combined. Gradually stir in flour mixture just until blended. Set aside a few nuts to use as garnish. Then stir remaining nuts into batter. Evenly spread batter into prepared pie plate. Arrange nuts decoratively in centre of brownie.

Bake in centre of 325F (160C) oven until edges are firm & centre seems set, about 33 minutes. (If a cake tester is inserted into centre, it will still have moist crumbs clinging to it.) Do not overbake. Cool on a rack. If making ahead, cover tightly with plastic wrap & refrigerate for up to 3 days. To serve, cut pie into wedges. Top each wedge with a scoop of rich ice cream & several peach slices, if you like.


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*-=*=-*Hazelnut-Chocolate Fudge*-=*=-*
 

10 oz (300 g) semi-sweet chocolate  
300 mL can sweetened condensed milk  
1 tsp (5 mL) vanilla  
2 cups (500 mL) toasted whole hazelnuts, skinned  

Line bottom & sides of a 9x5-inch (2-L) loaf pan with 2 large overlapping pieces of plastic wrap, letting wrap hang over sides of pan. Coarsely chop chocolate, then place in a medium-size microwave-safe bowl. Microwave, uncovered, on medium, stirring halfway through, until chocolate is almost melted, from 3 to 4 minutes. Remove & stir until smooth. Or place chocolate in a small bowl set over a saucepan of simmering water. Stir occasionally until chocolate is just melted. Remove & stir until smooth.

Pour condensed milk into a large microwave-safe bowl. Microwave, uncovered, on medium-high, stirring halfway through, until warm, from 1 to 2 minutes. Or heat in a medium-size saucepan set over medium-high heat, stirring often, until warm, from 2 to 3 minutes. Scrape warm chocolate into condensed milk. Using an electric mixer, beat until mixture is well blended & smooth. Stir in vanilla, then fold in nuts. Mixture will be quite thick. Scrape into prepared pan. Gently drop pan on counter to ensure fudge is well packed. Smooth top, then fold overhanging ends of plastic wrap overtop to completely cover fudge. Refrigerate overnight.

Do not slice until ready to serve. Just before serving, remove fudge from refrigerator. Lift out of pan and place on a cutting board. Discard plastic wrap. Using a knife, cut fudge into 11 slices about 3/4 inch (2 cm) wide. Cut each slice into 6 pieces, about 3/4 inch (2 cm) wide. Serve fudge chilled or at room temperature. Fudge will keep well, wrapped & refrigerated, up to 2 weeks.

How-to To skin hazelnuts, preheat oven to 350F (180C). Spread nuts in a single layer on a baking sheet with shallow sides. Toast until fragrant & skins crack, from 10 to 12 minutes. Place hot nuts on a kitchen towel on the counter. Fold towel over nuts. Roughly rub towel. Most of skin should rub off nuts. Pick out skinned nuts, then continue to rub remaining nuts until skins come off.  
 

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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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