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Chocolate Recipes Archives Index
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| << October10, 2003 - Strawberry Chocolate Trifle Recipe |
October11, 2003 - Chocolate Log Cookies & Chocolate Popcorn recipes:) >> |
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Just in time for HALLOWEEN! 70 SPOOKABLE RECIPES, games, PARTY IDEAS & TIPS! Here Is just a Small Sample of what is on this SPOOKABLE CD: Lolly Pop Ghosts * Skeleton Hands * Creepy Witches Fingers * Coffin Sandwiches * Edible Spiders * Mice Eggs * Eerie Vampire Punch * Green Slime Cake * Spider Dip Bowl etc. You may purchase your own copy at a very unBOOlieveable cost of only $7.00! (shipping included) Follow this link to purchase yours! ( International ) aol link *Important---Note* You are -receiving this -message as an *opt-in *sub-scriber* to -Pakadevas. If you no longer wish to -receive -messages from us, please >click< on the *un-subscribe*-link at the bottom of any *new-sletter... I have tested this system & the ---REMOVAL---LINK--- works instantly! We hope you all stay, but, should you need to go...leave happy:) God bless you all! Patsy *S* !Warning! For your protection...Don't get charged with filing false -s-p-a-m- reports! BOTH the Accuser & the *S-p.a.m-c-o.p.s can land themselves in court! *-=*=-* -F-R-E-E--WIN! a 6pc Movie Star Bath Set *-=*=-* -WIN! a 6pc Movie Star Bath Set ( CAN/USA ) http://4wm.us/?l=794 aol link *-=*=-* *-=*=-* *-=*=-* *Welcome to -Pakadeva's *F-R-E-E* 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 inquires to: Chocolate_at84u@hotmail.com *-=*=-* *-=*=-* *-=*=-* -=*=-A great natural substitute for plain ole sugar is *honey* -=*=-Almost any recipe can be made sugar *free* if you're creative. -=*=-Instead of sugar, you can use a sugar substitute of equal value. HOWEVER YOU HAVE TO REMEMBER TO REDUCE THE AMOUNT OF LIQUID IN THE RECIPE, BECAUSE YOU USE SO MUCH LESS "EQUAL" THAN YOU WOULD SUGAR. -=*=-Apple sauce or any mashed fruit of your choice can be used in place of sugar in many a recipe. -=*=-Instead of Chocolate you can use carob, which is very healthy & sugar free* as well, or use cocoa & add your desired fruit. -=*=-When making a substitution, make note of the liquid texture of your replacement to make sure your fruit etc. equals in liquid form, what the recipe calls for as the sweetener. *-=*=-* *-=*=-* *-=*=-* In this -issue of: Chocolate_at84u -=*=-F-R-E-E-Career info request -=*=-F-R-E-E--WIN! a 6pc Movie Star Bath Set -=*=-F-R-E-E-MARCEL DESAULNIER'S CHOCOLATE MAPLE WALNUT PRALINE RECIPE -=*=-F-R-E-E-issue of Today's Creative Home Arts -=*=-F-R-E-E-DIABETIC CHOCOLATE MINT PUDDING RECIPE -=*=-F-R-E-E-Allery Report -=*=-F-R-E-E-issue of Today's Creative Home Arts -=*=-WIN! "Chocolate Mint Hot Chocolate for October will be drawn for on 10/31/03. -Scroll to the bottom for -details. *-=*=-* -F-R-E-E-Career-information request *-=*=-* -F-R-E-E-Career-information request. Education equals success. Working professionals choose the University of Phoenix. Get your degree. Improve your career. They have Bachelor, Masters & Certificate Programs. *Click here to get started ( CAN/USA ) aol link *-=*=-* MARCEL DESAULNIER'S CHOCOLATE MAPLE WALNUT PRALINE *-=*=-* MARCEL DESAULNIER'S CHOCOLATE MAPLE WALNUT PRALINE NOTE: Be sure to use pure maple syrup for this recipe & not the sapless imitation they give you at the pancake house. 1 1/2 cups walnut pieces 1/2 cup pure maple syrup 2 cups granulated sugar 1/2 teaspoon fresh lemon juice 2 ounces unsweetened chocolate, chopped into 1/4-inch pieces MAKE AHEAD: Chocolate Maple Walnut Praline will keep for several days at room temperature if stored in a tightly sealed plastic container. Since this type of candy is very susceptible to humidity & moisture, cool & dry conditions are imperative. The pralines can also be refrigerated or frozen, but they will be tacky to the touch. SERVE WITH: You can use the pralines in other confections - try folding 1/4-inch pieces into white chocolate or vanilla ice cream. Preheat oven to 325 degrees F. Spread the walnuts on a baking sheet & toast for 8 minutes; let cool to room temperature. Heat the maple syrup in a 1 1/2-quart saucepan over moderately-high heat. When the syrup begins to boil, reduce the heat to moderate & continue to boil for 10 minutes, stirring occasionally with a metal spoon. Remove the syrup from the heat & immediately stir in the walnuts. Transfer the glazed walnuts to a rimmed baking sheet. Use the metal spoon to spread the walnuts evenly over one half of the baking sheet. Set aside. Combine the sugar & lemon juice in a clean 3-quart saucepan. Whisk to combine; the sugar will resemble moist sand. Caramelize the sugar by heating it for about 10 minutes over moderately-high heat, stirring constantly with a wire whisk to break up any lumps. The sugar will become clear as it liquefies, then it will brown as it caramelizes. Remove the saucepan from the heat, add the unsweetened chocolate & stir until melted. Immediately & carefully pour the caramelized chocolate mixture over the walnuts, covering all the nuts. Let harden at room temperature for at least 30 minutes. Invert the praline onto a clean, dry cutting board, it should pop right out of the baking sheet. Use a sharp serrated knife & a sawing motion to cut the praline into pieces. Store the praline in a tightly sealed plastic container until ready to devour. Makes about 1 1/2 pounds. *-=*=-* -F-R-E-E-Allery Report *-=*=-* Special -F-R-E-E- Allery Report! Are You or Members of Your Family Affected By? .Mold & Mildew .Tobacco Smoke .Secondary Tobacco Smoke .Pet Dander & Pet Odors .Sick Buildings with foul air .Household Odors .Allergens .Dust Mites & Dust Mite Feces .Smelly Basements. Try the Air Purifier & get $200. grocery coupons ( CAN/USA ) aol link *-=*=-* DIABETIC CHOCOLATE MINT PUDDING *-=*=-* DIABETIC CHOCOLATE MINT PUDDING 1/2 cup granulated sugar 1/3 cup unsweetened cocoa 1/4 cup cornstarch 3 cups 1% low-fat milk 1 tablespoon crème de menthe 1 teaspoon vanilla extract 3 peppermint candy pieces, coarsely crushed Combine first 3 ingredients in a medium saucepan. Gradually add milk, stirring with a wire whisk until smooth. Cook over medium-low heat, stirring constantly, 25-30 minutes or until mixture is thickened. Remove from heat; stir in liqueur & vanilla extract. Spoon mixture into individual dessert dishes. Cover & chill thoroughly. Before serving, sprinkle evenly with crushed peppermint candy. Yields 7 servings. Per serving: 143 Calories (kcal); 1g Total Fat; (9% calories from fat); 4g Protein; 27g Carbohydrate; 4mg Cholesterol; 55mg Sodium Food Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates *-=*=-* -F-R-E-E-issue of Today's Creative Home Arts *-=*=-* -F-R-E-E--issue of Today's Creative Home Arts magazine & your -F-R-E-E- decorative candle set ( CAN/USA ) aol link *-=*=-* -F-R-E-E-SURPRISE- *-=*=-* -=*=-WIN! "Chocolate Mint Hot Chocolate" for October! The -draw will take place on 10/31/03 -Enter with a joke:) Chocolate_at84u@hotmail.com -=*=-More recipes on the -page: aol link -=*=-Please vote:) We ( you & me ) can be # 1 !!! aol link *Smiles* Mother & Daughter. Patsy & Kay *S* ---Important-Disclaimer at the bottom of this page--- Please Read! aol link We'd love to see you stay, but, should you want to go, -click here: |
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| << October10, 2003 - Strawberry Chocolate Trifle Recipe |
October11, 2003 - Chocolate Log Cookies & Chocolate Popcorn recipes:) >> |
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