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If you need an excuse for indulging in chocolate, Valentine's Day is a good one. Brenda Hyde tempts us with several chocolicious recipes.
Do you need an excuse?
I have a theory. Chocolate is a mom's best friend. Wait, is that
a woman's best friend, or maybe a kid's best friend? Ok, I have
no theory, except that chocolate is good all year round, any time
of day, and especially for Valentine's Day if you need an excuse to
serve it.
These recipes are appropriately gooey and rich.
French Chocolates
Ingredients:
8 squares unsweetened chocolate
4 ounces German sweet chocolate
1 can sweetened condensed milk (15 ounces)
1 cup crushed nuts
Directions:
Melt chocolates together in saucepan over very low
heat, stirring constantly until smooth. Add condensed
milk and mix until smooth and well blended. Cool a
few minutes. Shape into balls, using about 1 tsp.
for each. Roll in nuts. Makes about 6 dozen.
Chewy Chocolates
Ingredients:
1/2 pound soft caramels
2 tablespoons heavy cream
1 cup pecan halves
4 squares semi-sweet chocolate, melted and cooled
Directions:
Heat caramels with cream in saucepan over very low
heat, stirring constantly. Cool 10 minutes. Set pecans
on lightly buttered baking sheets in clusters of three. Spoon
caramel mixture over nuts, leaving outer ends of nuts
showing. Let stand to set, about 30 minutes. Spread
melted chocolate over caramel mixture. Makes 2 dozen.
Chocolate Butter
Ingredients:
1 stick butter, softened; cut into pieces
1/4 cup semi-sweet chocolate chips, melted
Directions:
Stir butter and chocolate together by hand.
Transfer to covered container, refrigerate or
freeze until ready to use.
Serve with biscuits,
pound cake, croissants, muffins or waffles.
Brownie Caramel Walnut Pie
Ingredients for pastry:
1 9-inch unbaked pastry shell
1/2 cup chopped walnuts
20 caramels, unwrapped
1 14-ounce can sweetened condensed milk
1 egg, beaten
2 tablespoons margarine or butter, melted
1 6-ounce package semi-sweet chocolate chips, melted
Directions:
Preheat oven to 325 degree. Sprinkle nuts into pie shell.
In small saucepan, over low heat, melt caramels with
2/3 cup condensed milk. Spoon over walnuts.
In bowl, combine egg, margarine and remaining milk; mix well. Stir in melted chips. Pour mixture over caramel layer.
Bake 35 minutes or until center is set. Cool. Serve
warm or chilled. Refrigerate leftovers.
Chocolate Turtle Cheesecake
Ingredients:
1 7-ounce package caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 9-inch chocolate crumb pie crust
2 3-ounce cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 package chocolate instant pudding
1/2 cup fudge topping
Directions:
Place caramels and milk in a heavy saucepan. Heat over medium-low heat
stirring continually, until smooth, about five minutes. Stir in 1/2 cup chopped pecans.
Pour into pie crust.
Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix: process for about 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes.
Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered until serving time.
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About the author:
Brenda Hyde is a freelance writer and editor. For more old fashioned recipes, crafts and ideas visit her at http://seedsofknowledge.com or
http://oldfashionedholidays.com
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