Our Most Irresistible & Requested Recipes Proline Caramel Divina Brownles p. 34 ©, Luscious Cakes, Desserts & Pies , Candies, Cookies, Treats & More : @ Valentine Gift IdeasContents FD @, Make Mine Chocolate! pages 2 ¢ 3 @, Our Most Requested Chocolate Recipes pages 4 thru 21 @, Cookies & Bars pages 22 thru 37 @, Designer Desserts pages 38 thru 53 @, Cakes & Pies pages 54 thru 73 @, Chocolate Potpourri pages 74 thru 87 Microwavable Single-Serving Hot Reverages pages 77 & 78 @, Garnishes pages 68 & 89 @, Index pages 91 thru 8Make Mine Chocolate! eee (CD) if your first choice is usually chocolate, you won't be surprised to Jearn that the literal teanslation for the cacao tree's botanical name, The- obroma cacao, is “food of the gods.” Many varieties of the lush, evergreen ca- cao tree grow in tropical orchards near the equator. From the seeds, or beans, produced by these trees come all types of chocolate used for baking, cating and drinking, Although many refer to the seeds as “cocoa heans,” “cacao” is technically correct and clears up the common misconception that the beans come from the coconut palm tree. Workers, mainly in hot, humid re- gions of Africa and South America, har- vest the pods or fruit by cutting them from branches and removing up to 50 tiny almond-shaped seeds from each. At this stage, the beans bear little resem- blance to the product which will be re- fined by cleaning, fermenting, drying and removing husks. The “nibs,” cacao seeds without shells, are rich in cocoa butter, the natural fat of the hean, Cocoa butter is released when the nibs are ground. Gocoa butter and ground cacao form a rich paste known as chocolate liquor, This product is the basis for all chocolate products. According to historical records, chocolate lovers abounded before Columbus arrived in America, Amecand Maya Indians sipped on a cold, bitter beverage made from the ground beans, and Aztecs used the precious commodi- tyasaform of barter, Legends of thetime reveal that these Indian people revered 2 the beans as a gift from paradise which had been sown on earth by a prophet 0 offer universal wisdom to those who ate of them. Chocolate’s international fame and popularity began in the 1500's when explorer Hernando Cortes carried ca- cao beans back to Spain. After some ex- perimentation, Europeans found thal ... Aztec Indian people revered the cocoa beans as a gift from paradise... warming and sweetening the bret enhanced the innate flavor. Thus trans formed, it quickly became a very fash ionable drink in royal courts acros the Continent. Despite chocolate’s enthusiasti reception, it wasn't until the 191 century that methods were perfected fa producing chocolate for eating. Varia tions in processing techniques, amount of cocoa butter and the addition of in gredients like sweeteners and flavoring determine the types and quality levels « chocolate. The coarse-grained produc of early experimentation has been re placed by today’s creamy confection: ‘The largest consumer of chocolate in th world? You guessed it. The United StateTips for Cooking with Chocolate © Facilitate melting by breaking chocolate blocks, bars or chunks into smaller, uniform pieces. ¥ Place chocolate pieces for melling in pan or dish that is completely dry and use thoroughly dry stensils for stirring, For range opi melting, place chocolate pieces in pot tas Avoid scorching and stiffening by stirring constantly over fou, even beat not exceeding a temperature of 110°, Melted chocolate should feel lukewarm, nor bot, to the touch, ¥ If chocolate should harden or stiffen during stove-top melting, add shortening or off (not butter) for each ounce of chocolate and stir until texture returns to normal. For microwave oven meiting. place chocolate pleces in microwave-stle container. A 1-ounce square will take 1 to 2 minutes on MEDIUM setting to become soft enough to stir to smooth consistency, Add 10 seconds per each additional ounce. Six ounces chocolate chips need 244 to 4¥4 minutes of MEDIUM microwave heat to- become soft enough to stir. Add 2 to 4 minutes for each additional cup of chips. NOTE: Most chocolates melted by microwaye method will retain original shape even though they haye softened to proper consistency. Look for glassy ajpecrance and stir before alding imal time. Recipes in this cookbook were tested in 650-wail microwave ovens. Because microwave ovens vary by manufacturer, it may he necessary 1 adjust the cooking times. EACH RECIPE IN TIIES BOOK GIVES COMPLETE INSTRUCTIONS FOR PROPER HANOLING ANE HEALING OF THE TYPE OF CHOCOLATE FEATURED, We urge you to follow these suggestions Curefully to wned scorching, stiffening and other problems which can occur when cookin wath: chocolate Chocolate Choices in This Cookbook UNSWEETENED CHOCOLATE The basic chocolate from which all other products are made, It is molded into 1-02, blocks and packed eight to 4 carton. SEMI-SWEET CHOCOLATE Unsweetened chocolate with sugar, additional cocoa butter and flavori added. It is also molded into 1-o2z. blocks and packed eight to.a carton or formed into chocolate chips and sold in 6 or 12-02. packages, SWEET COOKING CHOCOLATE (German sweet chocolate) — similar to semi-sweet chocolate, but with a higher proportion of sugar and packaged in 4-07. bars MILK CHOCOLATE Sweet chocolate with milk added and packaged in various-size bars and shapes, WHITE CHOCOLATE Not really chocolate in the true sense; a blend of milk-and sugar cooked until it condenses into a solid, Some types contain cocoa butter; others contain artificial flavoring, Available in bars or chunks, ALMOND BARK (Vanilla-flavored candy coating) —a compound made with vegetable fats instead af cocoa butter, with coloring and flavorings added. Available in (lb, packages or in blocks and round dises where candy making supplies are sold. UNSWEETENED COCOA Pure chocolate with most of the cocoa butter removed and ground into powder form, available in 8 of 16-02. cans. CHOCOLATE-FLAVORED SYRUP A combination of cocoa, corn syrup and flavoring; available in yarious-size jars ‘or cans.OTA TaN (at be :Our Most Requested Chocolate Recipes Because YOU asked for them! S= recipes, from kitchens across America, survived stringent testing and rigorous competition to take hon- ored positions as Bake-Off® winners. Others were care- fully created by our own home economists. And still others were inspired by convenience products like Pillsbury cake and brownie mixes, Ready To Spread Frostings and All Ready Pie Crusts, Whatever the origin of our most requested recipes, | one thing is evident—each and every one holds a revered place in personal recipe collections across the country. We took cues from you when selecting the popular choices for this chapter. Each day consumers telephone and write for copies of lost or misplaced Pillsbury favorites. This confirms time and again the timelessness of such famous favorites as Oatmeal Carmelitas, Snappy Turtle Cookies, 7 French Silk Chocolate Pie and ‘Tunnel of Fudge Cake. Other sweets, which have appeared over the years on product pack- ages or in our cookbooks, offer a tasty tale of how baking techniques and products have changed, with the same high quality and good flavor always reliable. Because these recipes are so important to you and to us, we continually update ingredients and methods so you can count on original goodness, prepared 1980's style. Never have desserts so delicious been so easy!Deliciously easy, this often requested Healkee-Off” Contest grand prize winning recipe weses few ingredients. Chocolate Cherry Bars BARS 1 pkg. Pillsbury Plus Devil's Food Cake Mix 21-0z. can cherry fruit pie filling 1 teaspoon almond extract 2 eggs, beaten FROSTING 1 cup sugar 5 tablespoons margarine or butter Ys cup milk Goz. pkg (1 cup) semi-sweet chocolate chips Heat oven to 350°R Grease and flour 15x10-inch jelly roll pan or 13x9-inch pan. In large bowl, combine all bar ingredients; stir until well mixed, Pour into prepared pan, Bake at 350°F In jelly roll pan for 20 to 30 minutes or in 13x9-inch pan for 25 v6 30 minutes or until roothpick inserted in center eomies Gut clean In small saucepan, combine sugar, Margarine and milk. Bring to a boil, boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips unul smooth. Pour over warm bars, Cool. Cut into bars; garnish as desired. 36 bars, HIGH ALTITUDE—Above 3500 Feet: Bake at 325° in 15x 10-inch jelly roll pan for 2D to 30 minutes or in 23-inch pan tor 25 to 30 minutes (NUTRITION INFORMALION PER SERVING souk ibe I 2. PERCENT US HEA 1 BAK FER SIR¥ING ¥ Isa ROTEL i Te VETANIN A ie ABBCUNRATE. Sur WETAMIIN Sm THREAMINE 2 CUICLES FERC. Seg RIBCITLAVI 2 SObIL Nis : POTASSIUM came CALCIUM ae tno Bw ‘Commis eo ute 2G oes UR RDM ws rare Your Jamily can participate tr raking this recipe by hel to umterap the caramel. Vavorite flavors and textures dre incurpurated tn Ibis popular har Caramel Layer Choco-Squares 14-oz, pkg. vanilla caramels, unwrapped 3 cop evaporated milk 1 pkg. Pillsbury Plus German Chocolate Cake Mix 1 cup chopped muts \@ cup margarine or butter, softened 2 tablespoons evaporated milk. G-oz, pkg. (1 cup) semi-sweet chocolate chips Heat oven to 350°F In medium saucepan over low heat, combine caramels and 4 cup evaporated mills, stirring constantly until caramels are melted: In large bowl, combine ike mix, nuts, margarine and 2 tablespoons evaporated milk, Mix well. Press half of dough into bottom of ungreased Ba9-inch pan; reserve remaining dough for topping. Bake at 350°R for 8 minutes. Sprinkle chocolate chips evenly over partially baked crust. Carefully spread caramel mixture aver chocolate chips Crumble reserved dough over carame:] mixture. Return to-cven ¢ bake 15 to 18 minutes or until filling is sel Cool completely, cut inte squares, 36 bars, HIGH ALTITUDE —Above 3500 Feet No chang) NUTRITION INFORMATION PER SERVING TRQUARE PER SERVING eATCIMES, te PROTEIN 24 Pe VETAMIN A 2 CAMMCUYDRAT: = YEE * Kal iy THAME 4 CHOLESTEROL Gigg RURAL i aM tong NING POTASeIT ftw ALTON a mot SCoerihe Keis Una 2% of the U.S 1K cf this nvtrsentFrench Silk Chocolate Pie p10 2.Rich and smooth as silk, tis classic pie inated in Pillbury’s 3rd Bake- Contest in 1957 French Sitk Chocolate Pie CFD CRUST 15-02. pkg. Pillsbury All Ready Pie Crusts 1 teaspoon flour FILLING 3 oz, (3 squares) unsweetened chocolate, chopped 4 cup butter or margarine, softened 1 cup sugar 1% teaspoons vanilla 3 eggs Whipped cream Chocolate Curls (see Index) Heat oven to 450°F Prepare pie crust according to package directions for unfilled one-crust pie using inch pie pan. (Refrigerate remaining crust for later use.) Bake at 50°F for 9 to Il Ss or until lightly browned. Cool, Tn small saucepan over low heat, melt chocolate; cool. In large bowl, cream butter; gradually add sugar, beating until light and fluffy, Blend in cooled chocolate and vanilla. Add eggs, one at atime, beating at medium speed 5 minutes after each addition, Pour into cooled, baked crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and Chocolate Curls, or as desiretL Store any remaining pie in refrigerator. § to 10 servings. NUTRITION INFORMATION PER SERVING * SEMVING SI7E: PRRCENT 1/8 IDA 1/10 OF BECKER PER SERVING CALS 4 pase HAUT MINN Far 10 Choose this yummy cake for Valentine’ Day or any ober spectal day Chocolate Lovers’ GC. FD CAKE 1 pkg. Pillsbury: Plus Devil's Food Cake Mix 1 cup dairy sour cream “4 cup water 4 cup oil 3 eggs 4-oz. bar milk chocolate, grated FILLING 21-02, can cherry fruit pie filling 1 cup whipping cream, whipped, sweetened Va cup sliced almonds Chocolate Curls, if desired (see Index) Heal oven ty 350° R Grease a two 9-ineh round cake bowl, combine cake mix, sour c water, oll and eggs at low speed until moistened; beat 2 minutes, at speed. Gently fold In grated cl Pour banter evenly into prepared Bake at 350°T for 35 to ce intend OF until cake springs back when tou lightly in center: Cool 1S minutes, remove from pans. Coal completely: Place 1 cake layer bottom side up on serving plate. Spoon or pipe 1 cup whipped cream around top edge of cake. Spoon half of cherry filling center of cake. Top with remaining cake layer bottom side down. Spoon remaining cherry filling in belt shape over center Of cake. pipe remaining whipy around edge of heart. Garnish with almonds and additional Chescebate: Curls. Store in refrigerator. 16 servings, HIGH ALTITUDE—Above 3500 Feet: Add 3 tablespoons flour to dry cake mix. Bale at 305°F for 30 to 40 minutes: NUURITION INFORMATION PEK SERVING SERVING S12P: PERCENT US BEA (6 Oe RCE PER SERVING CALs 405 PNOTEIM PRoTIN Sg VITAMIN CARBORNDRATE Ty VITAMIN r Be AMINE Slaps, © ate MCELWiN UM ak NIACIN POTASSIUM vee Guar Cai en lan 3 of a 1 RD aod‘This recipe from the 30th Bake-Opf™ Contest is ane of our mast requested: recipes Chocolate Mint Parfait Bars FD BASE 1 pkg. Pillsbury Plus Devil's Food or Chocolate Mint Cake Mix Ys cup margarine or butter, softened 1 egg FILLING: 1 envelope unflavored gelatin cup boiling water 4 cups powdered sugar 44 cup margarine or butter, tohecea 44 cup shortening, 4 teaspoon peppermilit extract 2 to 3 drops green food color FROSTING Groz, pkg, (1 cup) semi-sweet chocolate chips 3 tablespoons margarine or butter Heat oven to 350°E Grease 15x10-inch jelly roll pan. In large bow!, combine all fase mgredicnts at low speed until erumbly, Press into bottom of prepared pan. Bake at 350°R for 19 minutes, Cool completely. Dissolve gelatin in boiling water; cool slightly. In large bowl, combine dissolved gelatin and 2 cups powdered sugar. Add +2 cup margarine, shortening, pm extract and foad color; beat) minute al medium speed or until sinecth and créaniy, Blend in remaining 2 cups powdered sugar until smooth. Spread filling evenly over cooled base, In small saucepan over low heat, melt chocolate chips and 3 tablespoons margarine, stirring, conseinily uel well blendeck Spoon frosting evenly aver filling, ¢ P ryt cover Refrigerate until firm; cut into bars. Let stand at room temperature about 20 munutes before serving. Store any remaining bars in refrigerator. 48 bars. IRON "Coda ls, Ua 2% ee UREA a ree, Pieces of angel food cake that are scogped fram the center of the cake can make a quick english trifle Simply tear the cake into 1 to 2-inch piecesand layer with sliced sironwberrtes, baririces cartel wbipped cream. Chocolate Cream-Filled Angel Food Dessert CFD CAKE 1 (8-inch) prepared tube-shaped angel food cake FILLING 3 cups whipping cream 12 cups pawdered sugar 4.cup unsweetened cocoa Shee 1 inch off top of cake; reserve ‘To make a tunnel, slice down into cake about | inch from inner and out edges. Scoop out cake within cuts, leaving about 1 inch of cake to form a base. (Use removed cake pieces for another dessert.) In large bowl, beat whipping cream, K yee sugar and oe Sati stiff Peaks form. Fill tunnel of cake: Replace top cake layer: Frost sides and baie Garnish as desired. Store in refrigerator 16 servings. NUTRITION INFORMATION PER SERVING SERVING Suz PERCENT US HOA Lh GF RECIER PRR SFRVING fowaes 30 tte oe iscirels tq SUIAMIIN A 1a CARRMIVMAIE Ug NELAMIIN i Fal iy THIAMINE i fimy RBORAT aa SoDmM 30m NING : BeTARS TEIN Ame CAICTIN 2 tro a copehing Tess than 2 af he US as ce BI teen iThis Bake-Off* feworite has been revived somewhat over the years. It is an irresistible chocelate caramel bar Oatmeal Carmelitas CAD CRUST 2 cups Pillsbury's BEST® All Purpose or Unbleached Flour 2 cups quick-cooking rolled oats 14 cups firmly packed brown Sugar 1 teaspoon baking soda \ teaspoon salt 14 cups margarine or butter, softe: FILLING 6-02. pkg. (1 cup) semi-sweet chocolate chips 2 cup chopped nuts 12-02, jar (1 cup) caramel ice cream topping 3 tablespoons four Heat oven to 35°F Grease 13x9-ineh pan, Lightly spoor-flour inte: measuring cup; level off In lar; bowl, combine all crust ingredients at low speed until crumbly. Press half of crumb mixture, about 3 cups, inte bottom of prepared pan. Reserve remaining crumb mixture for topping Bake at 350° for 10 minutes. SPeaE warm base with chocolate chips and nuts, Combine caramel fopping and 3 tablespoons Nour: drizale evenly over chocolate chips and nuts. Sprinkle with reserved crumbs. Bake an additional 18 tw 22 minutes or until golden brown Cool completely: Rebigece lta 2 hours; cue into bars. 36 bars, TPUDE—Abnve 3500 Feet mo pogury Be Je ViAMUB A 10 CANBCNIVOKATE 3p ALM z Far INE 10% CUUSTENOL Gm MAGFLAIN i S13itNt dig Mince es HGTASSIL ‘vgs CATA es thon ‘Chama less than Eafe C65, 34 0 a marbling of crecim cheese Zebra Brownies Delectatle and frrdoy, Hine brownie } FILLING 2(3-0z.) pkg. cream cheese, softened 4 cup sugar ‘ teaspoon vanilla 1 egg BROW NIES 21-07. pkg, Pillsbury Family Size Deluxe Fudge Brownic Mix ‘4 cup very hot tap water 44 cup oll 1 egg Heatoven to 350°E Generously greas bottom only of 13x9-inch pan. In sma bowl, bear all filling ingredients until smoath; set aside, In large bowl, combine all brownie ingredients, bea 0) strokes with spoon. Spread half of batter in prepared pan. Pour cream cheese mixture over batter, spreading to cover: Place spoonfuls of remainin, batter on top of cream cheese, Marble by pulling knife through batter in wide curves, turn pan and repeat. Bake at 350°F for 30 to 35 minutes or until set. DO NOT OVERBAKE. Cool completely, Refrigerate at least | hour, cul into bars, Store in refrigerator 36 bars, HIGH ALTITUDE — Above 3500 Feet: Ald 2 tablespicas Nour co dry brownie mix. Bale as directed above. NUTRITION INFORMATION PET SERVING SERVING SI2H: PERCENT U3. REA 1 RAR SERVING CATON 20 a PROTEIN ie * CAnBOHUIATE | 15p : var Se 2 CWRESTERC. = 2img 2% S00tUM Suing : POTASSIIM a 4 tad Be *Cenittns Nove chan 6 dhe 1 RA hig rere a .This recipe remains popular year after Jean The filling will bake up berveen the layers creating @ creamy) ribbon, Double Fudge Fancifill FILLING FD 4 cup sugar 1 tablespoon cornstarch 8-oz, pkg. cream cheese, softened 2 tablespoons margarine or butter, softened 2 tablespoons milk ‘4 teaspoon vanilla | egg CAKE 1 pkg. Pillsbury Plus Devil's Food Cake Mix 1 cup water Ya-cup oil 3 eggs FROSTING i 1 can Pillsbury Ready To Spread Chocolate Fudge Frosting Supreme Heat oven to 350°R Grease and Hour. ISat-inch pan. In small bowl, combine all filling Ingredients; beat at highest speed undl smooth and creamy. Set ide, In large bowl, combine all cake ingretlients and beat at low speed until moistened. Beat 2 minutes at highest speed, Pour half of baer mo Prepared pan. Pour filling mixture: over batter; sprextl carefully to cover. Pour remaining batter eventy over filling. Bake at 350°E for 45 ta 56 minutes or until toothpick inserted in center comes out clean, Cool comple Frost: garnish as desired, Cover; store In refrigerator 16 servings. HIGH ALTITUDE — Above 3500 Feet: Gintt milk in filling, Add 4 ctip flour tu ury cake mix. Flake at 375" for 35 (0 45 minutes. NUTRITION INFORMATION PER SERVING SeRviSG size: PRRETNT US Klan EtG OF RECTER Pie saves CAUDIUES So win ca nM ig MTEMUNA on CARBOUVEaTy dg MTTAMIIE x ier 2h. THIAMINE &% CHOMESTnEN, oH SCDLne . 2 PUTLASSIUM sing c 20% i vet tee oy ir “Cima bes thar 2% of thee Li REN te rere ees This recipe was developed for those oj Jone requesting an easy cookie made Jrom a cake mix. The cookies puff during my and when removed from be oven settle to form a pretty crinkled teyp, German Chocolate Cake Mix Cookies | pkg. Pillsbury Plus German Chocolate Cake Mix G-oz. pkg. (1 cup) semi-sweet chocolate chips 44 cup rolled oats \4 cup raisins 14 cup margarine or butter, melrec 2 eggs, slightly beaten Heat oven 1) 350°E In large bowl, combine all ingrectients; blend well Drop dough by rounded teaspoonful 2 inches Con unpreased cookie sheets. Bake at 350°F for 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheets 6 doven cookies, HIGH ALTITUDE—Above 3500 Feet. Add tablespoons flour oo dry cake mix. Bale as direcied above, NUTRITION INFORMATION PER SERVING SILWING SIZE PLNGEINT U5, REA. LCOORTE PEN SERVING CALORIES @ PROTEIN. PRerEP ta VITAMIN CARBORTYLIRALU Re Mipanne ar ag THIAMINE CHIOUSSTEREA,. Arm RALEM Ae ‘ SODIUM Sg NALIN POTASSILM mq CALCIUM ‘ thats s *Conmitns lest than 2°3¢ lee U8. REM of this tcc SeWhen this recipe won a prize in the Bake-Off® Contest, it wes meade with ‘frosting nix tat ts tonger ‘available, Bocarise of its great ‘poptilariny the recipe bas heen revised ‘ro make tbe fudyy tunnel from sor neath). Tunnel of Fudge Cake ——_e— CAKE 1134 cups margarine or butter, softencct 124 cups granulated sug RRS 2 cups powdered 2%/ cups Pillsbury’ BEST® All ‘Puspuse or Unbleached Flour 4 cup unsweetened cocoa 2 cups chopped walnuts GLAZE 44, cop powdercdl sugat Y, cup unsweetened cocoa 114 to-2 tablespoons milk Heat oven to 330°F Grease and flour ‘12-cup fluted tube pan or 10-inch tube pan. In lange bow!, beat margarine Branullated sugar unl Light and fatty Add eggs one at a time, beating well after exch addition. Gradually add powdered sugar, blend well. Lightly $poon flour into measuring cup; level Of By hand, stir in remaining cake i nts until well blended. Spoon pater into prepared pan; spread ‘evenly, Bake at 350°F for 58 to €2 minutes** Cool upright in part on wire rack 1 hour; invert onto serving plate. Coot completely. ‘In small bovel, combine all glaze ingredients until well blended. Spoon ‘over top of cake, allowing some to ran down sides, Store tightly covered 16 servings {aPS.. ‘Shes are ese tial For the suceess of this recipe since this cae has sole tunel of Fudge an ordinary Joneness rx annot (peed Assuate Oven winperatie Sind Bake time are extical. HIGH ALTFTEDE—Above 3500 Feet: leeease There 24 cups pl 3 eablespxons, ale a directad bore. 16 “NUTRITION INFORMATION PER SERVING savy Sz "PERCENT Us DS Theor necie Fra enres porn ase fe Vaune Waioercars ek SEEN ar 2p THRE Wousnoe ote HBQRLAITS ‘Sreutae Sonase Misc fomseia Ming Meni fine coon sb 24 ofthe 18 HDA i aE Rich, creeimy, delicious and so eas} with only six ingredients. Six-Layer Bars Vecup marearine or butter 114 cups graham cracker crur 1 cup chopped nuts 6-02, pkg. (J cup) semiswect chocolate chips PVe-cups coconut 14-62, can sweetened condensed smile Heat oven to 350°F In Bx9-ineh melt margarine while heating ov ‘Combine crumbs with margarine; press into bottom of pan. Sprintele Jhith nuts, chocolate chips anc coconut. Pour» 0 milk over mixture, Bake: at 350° 2h to 30 minutes of until lightly browned, Gool; cut int bars. 36) Suc i aces ADA ae Fuses Ean oy ous shore ig TAN A PEueihecre vag ARS ier ‘ ininine Wes, te GTLAMIN SGac aime RCS Son athe lets ie’ oes ta 3 8 a elOne of the most popular three-layer bars ever! Rocky Road Fudge Bars BASE 4 cup margarine ot butter 1 ov (1 square) unsweetened chocolate, chopped 1 cup Pillsbury’s EST® All 1 cab pose 0 Unbleached Flour cup sugar 1 texspoon baking powder 1 teaspoon vanilla 2 4 Cap hopped as FILLING 8-07. pkg. cream cheese, softened, reserving 2 oz. for frosting ‘4 cup margarine or butter, softened Ya cup 2 tablespoons flour Y teaspoon vanilla 1 egy 4 cup chopped nuts G-oz, pkg, (1 cup) semi-sweet chocolate chips FROSTING 2 cups miniature marshmallows 44 cup margarine or butter ¥% cup milk 1 oz. (1 square) unsweetened chocolate, chopped Reserved 2 02. cream cheese 3 cups powdered sugar, sifted 1 teaspoon vanilla Heat aven to 350° Grease and flour 13x9-inch pan, In large saucepan over Tow heat, melt 4 cup ma Toz, unsweerened chocolate, stirring constanly nil snes Lightly sacan flour into measuring cup; level c Add 1 cup flour and remaining base ingeedients; mix well. Spread inter prepared pan. In. sce ber, one all eon ingredients except % cup nuts chocolate chips Beat 1 minute at medium speed until smooth and fluffy; stir in nuts, Spread over chocolate mixture; sprinkle evenly with chocolate chips, Bake at 350°R for 25 00 35 aninutes or until ick inserted in center comes out clean, Immediately speinkle marshmallows ‘over top, Return to oven and bake an additional 2 minutes. In large saucepan aver low heat, combine ¥Youp margarine, milk, 1 02. unsweetened chocolate and reserved 2 oz, cream cheese; stir until well blended, Remove from heat; stir in powdered sugar and 1 teaspoon vanilla until smooth, Immectiately pout frosting over marshmallows and lightly swirl with knife to marble. Refrigerare until firm, cut into bars. 4A bars, HIGH ALTITUDE —Above 3406 Feet. No change NUTRITION INFORMATION eR SEAVING ape cea i. iia a et a # = men x Barco ey Bly = eee Sin SN, fo Can a so hel 8A fh ie 7This cookie takes the shape of the suprise chocoleite mint tn the center They are great to enjoy with a cup of cofjee Starlight Mint Surprise Cookies 1 cup sogar 4 cup firmly packed brown sugar +4 cup margarine or butter, softened 2 exes 2 tablespoons water 1 teaspoon vanilla 3 cups Pillsbury’s BEST® All Purpose or Unbleached Flour 1 teaspoon baking soda Ys teaspoon salt 2 (6-02.) pkg, solid chocolate mint ‘candy wafers, unwrapped 60 out halves Tn large bow), combine sugar, brown sugar, margarine, eggs, water and vanilla; mix well. Lightly spoon flour into measuring cup, level off Sur in flour, sada and sili; mix well, Chill dough at least 2 hours. Heat oven to 375°R Enclose each water completely in about | tablespoontul of dough; place 2 inches apart on ungreased cookie sheets. Top each with nut half Bake at 375°F for 7to 9 minutes or until light golden brown. 5 dozen cookies oil ALTITUDE—Abowe 3500 Feet: No [NUPRFTIONY INFORMAFION PER SERVING oe mace Saitou ee Blase diy aah * i a at 18This Bake. Of Contest winner puts together chocolate and nuts a a rich brown sugar cookie méxttire for ant entertaining aud unusual ape, Snappy Turtle Cookies Fr: COOKIES Ya cup firmly packed brown sugar 4 cup margarine or butter, softened 1% teaspoon vanilla Ya teaspoon maple flavoring, if desired 1 egg 1 egg. Leu separated! Pillsbury'’s BEST® AL impose oF Unbleached Flour '¥« wwaspoon baking soda Va tea salt 1% to 2 cups split pecan halves FROSTING Ys cup semi-sweet chocolate. chips 3 tablespoons milk 1 tablespoon margarine or butter 1 cup powdered sugar In medium bowl, bear brown sugar and ¥ cup margarine until lightand Hlufly, Add yvanilts, maple favoring, 1 whole egg and 1 egy yolls beat well. Lightly spoon flour into measuring: cup; level off. Srir in flour, baking soda and salt; mix well, Refrigerate dough for easier handling, Heat oven to 350°F Grease cookie sheets, Arrange pecan pieces in ‘groups of 5 on prepared cookie sheets to resemble head ancl legs of turtle, Beat 1 reserved egg white: Shape rounded teaspoonful of dough into balls. Dip bottoms inte exg white and press lightly onto pecans, (Tips of pecans should show.) Bake at 350°E for 400 T2 minutes or until light golden, brown around edges, DO NOT OVERBAKE, Remove trom cookie sheets immediately, Cool, 20 In small saucepan over low beat, combine chocolate chips, mill and ‘Htalslespoon margarine over low hi stir until smooth. Remove from stir in powdered sugar. Ifnecessa add additional powdered sugar for spreading consistency. Frost cookig 3¥: dozen cookies HIGH ALTITUDE—Above 5500 Feet: No change, NUTRITION INFORMATION PER SERVING SERVING ze PERCENT 8 DN Teuoue Faranwse em OMS ng Papua Chouunmecre 1g rae Br oe InN Gouri. ieee mora Sonn ‘org NUCH Sra Yang GACH Conmin esha 28 eS A i aeFor a tittle variety, try chunks of chocolate in place of chocolate chips —swe tip below for directions. Chocolate Chip Cookies 4 cup firmly packed brown sugar +4 cup sugar ‘¥4 CUP margarine or butter, softened '¢: cup shortening 14 teaspoons vanilla 1 egg 194 cups Pillsbury’s BEST® All Purpose or Unbleached Flour 1 teaspoon baking soda ¥4 teaspoon salt G-oz. pkg. (1 cup) semi-sweet chocolate chips ¥2 cup chopped nuts or sunflower huts, ifddesired Heat over to 375° In large bowl, heat brown sugar, suygir, margarine and shortening until light and thutty: Add vanilla and egg; leat well, Lightly spoon flour into measuring cup; level off Add flous, baking soda and sale, imix well, Stir in chocolate chips and nuts, Drop dough by teaspoonful 2 inches apart onto ‘ungreased cookie sheets. Bake at 375°F for 8 to 10 minutes or until light golden brown, Cool 1 minute; remove: from cookie sheets. 4 dozen cookies ‘TP To make Chocolate Chunk Griokies, substtule 8 7 cctsely chopped sexi {ub ungreased cookie sheets Hake A75°R fr 9 fo 12 nutes Or unl light ‘golden brown, 3 dozen cookies, HIGH ALTITUDE—Abore 3500 Feet No change This recipe makes nwo seriomptions D-tnch pies Enjoy one imrneclicate atid save the otber one for anutber OCCESIN. Brownie Sundae Pies BROWNIES 224-02. pkg. Pillsbury Deluxe Fudge Brownie Mix Ye cup very hot tap water Ye cup oil 2 eggs TOPPING 1207, jar (1 cup) fudge ice cream topping Ys gallon butter brickle or any flavor ice cream Heat oven to 325°F Grease two 94inch pie pans. In large bowl, combine sill ‘brownie ingredients; beat 30 strukes With spoon. Pour banter into prepared pans; Bake at 325° for 20 to. 25 minutes. DO NOT OVERBAKE Cool completely: Spread 4 cup ice cream topping on top of each brownie layer, Overlap large spoonfuls of ice cream w cover top; place in freezer. In small saucepan over low heat, soften remaining ice cream topping. Drizzle over ice cream. Cover; freeze several ours of overnight. Let stand at roan temperature ahout 5 to 10 minutes before serving, 2 pies; 8 servings each. HIGH ALTITUDE —Above 3500 Feet: Add 2 tablespoons floar to dry rrrwnie min. Bulge ue BOSE fee 25 9 30 les [NUTRITION INECMMATION PER SERVING on ee ee 2m % ie 3 mew ee NS Con is as 2% este 18 Eh tue 2ocokate Chunk Pecan: Brownies ‘sured botion: aay ene nds ‘cookies p. 26Cookies & Bars Butier Gookies in Chocolate fp 25Cookies & Bars ——————A——. 24 The best in bite-sized ith December's confections now a mere memory, \ » / we offer a chapter brimming with edible sugges- tions for conquering those post-holiday blahs, Set your kitchen humming by stirring up several batches of tempting cookies, brownies, snaps or bars. After filling the cookie jar, you can pop extras in the freezer or share a plateful with a neighbor—a wonderful way to express “Happy New Year" greetings! Go a step further and team these freshly haked goodies with one of our toasty microwaved drinks found in Chapter Five. Certainly a reward to relish after a busy day at school or work or to greet an unexpected visitor. And it's no wonder cookies and bars are so popular They are quickly prepared, simple to serve, easy to eat and most can be toted and mailed with excellent results. This seductive sampling features flavors and textures to satisfy all ages and tastes and preparation steps to suit all skill levels. Cookies for a centerpiece or special gift? You bet! Just take a peek at the intriguing Valentine Heart Bouquet. Heart- shaped, frosted cookies, cleverly arranged in a pretty vase with complementary ribbons and frothy baby’s breath, can he a festive focal point for a special Valentine's Day dinner, an engagement celebration, a wedding shower, an anniversary reception or a magical candlelight dinner for two. And for 4 unique Valentine's Day greeting, wrap thenpin a gift box.of orange melt in your mouth, With — Vested er rsens aes sexe cookies in a covered container Orange Butter Cookies Chocolate COOKIE 1 cup sugar 44 cup bulter, saftened 1 teaspoon vanilla 1 egg 2 cups Pillsbury's BEST® All Purpose or Unbleached Flour 1 teaspoon baking powder ¥ teaspoon salt 2 tablespoons grated orange peel GLAZE 6-oz. pkg. (1 cup) semi-sweet chocolate chips ‘4 cup shortening 3 tablespoons light corn syrup Heat oven to 375° In large bowl, beat sugar ancl butter until Tight and fluffy. Add vanilla and egg: blend well. Lightly spoon flour ints measuring up; level off. Stir in flour, bakin, powder, salt and orange pec, Roll - dough into 1-inch balls. Place 2 inches oo on ungreased cookie sheets. atten with borom of glass dipped in rtd Ya to Micinch thickness. Bake: at 375° for 6 to 8 minutes or until edges are lightly browned, Cool 1 minute; remove from cookie sheets, In small saucepan over low heat, combine glaze ingredients, stirring constantly until smooth. Remove from. heat. Pour glaze into glass measuring cup, set in pan of hot water. Dip 4 « r each cookie into glaze; shake off excess chocolare. Place dipped cookies on waxed papertined cookie sheers. Chill until glaze is set, about 10 minutes, 6 dozen cookies, HIGH ALTITUDE —Above 3900 Feet: No change. LCOonE = FER SERVING = frome. Typ Sra a : Berea 7 * casoonvonare 4 vimune * SODIUM shieg, BACT BOTASSINIM 1Smg CALCIUM OHO ‘Contains less thar 2% of te Ui, FDA of is uur, This culinary tspiration was developed for chocobolics. A moist, nuttextired, intensely flavorect brownie to satisfy that chocolate craving. at least for a little while. Chocolate Chunk Pecan Brownies 1 cup margarine or butter 2 cups sugar 2 teaspoons vanilla 4 epgs, slightly beaten 1 cup Pilltbury's BEST® All Purpose or Unbleached Flour ‘2 cup unsweetened cocoa \4 teaspoon salt 8 oz, (8 squares) semi-sweet chocolate, coarsely chapped 1 cup chopped pecans Heat oven to 350°F Grease Bx%-inch an. In medium saucepan over low leat, melt margarine, Add sugar, vanilla and eggs, blend well. Lightly spoon flour inta measuring cup; level off Stir in flour, cocoa and salr; mix well. Add chocolate and pecans. Pour Into prepared pan, Bake at 350°F for 30 to 40 minutes or until set, Cool; cut into bars. 36 bars. HIGH ALTITUDE—Above 4500 Feet: No change NUTRITION INFORMATION PER SERVING SERVING SIZE: PERCENT 178 REA BAR PER SERVING CALORIES, VO ROTEL Fr IN 2g MITAMINA no CARBORYORATE © 1g) VHAMING * car 1g THIAMINE. al CHOUSTERDE Ming WROTE Ea SODIUM ToSrye NIACIN . POTASSIIM SSma° CaLciunt * rr one ‘Comin feat chan 2 of the Lis KOM of ie ute. ——— 25Probably) one. of the best little cookies youll ever eat This recipe requires the ase eof narchment paper which is readily available tt a supermarket or specially food stare. Heavenly Chocolate Brownie Cookies 4 oz, (4 squares) semi-sweet chocolate, chopped 2 oz, (2 squares) unsweetened chocolate, chopped Vs cup margarine or butter <4 cup sugar 114 teaspoons Instant coffee granules 2 eggs 14 cup Pillsbury's BEST® All Purpose or Unbleached Flour \4 teaspoon baking powder 4 teaspoon salt 44 cup milk chocolate chips 44 cup chopped walnuts Heat oven to 450°F Cover cookie sheets with parchment paper. In small saucepan over low heat, melt semi- sweet chocolate, unsweetened chocolate and margarine, stirring constantly until smooth. Remove from. heat, cool. In large bowl, beat sugar, instant coffee and eggs at highest speed for 2 to 3 minutes, Blend in melted chocolate. Lightly spoon flour inte measuring cup; level off Stir in flour, baking powder ane salt; mix well, Stir in milk chocolate chips and walnuts; mix well. Drop dough by teaspoontul 2 inches apart onto prepared cookie sheers, Bake at 350°1 for 7 to 11 minutes or until taps of cookies are cracked. DO. NOT OVERBARE, Cool 1 minute; remove from parchment paper A dozen cookies. HIGH ALTITUDE —Above 4500 Feet ‘No change, ‘NUTIUTION INFORMATION PER SERVING SERVING SEE, PERCENT tis RT LeOORIE PRR SERVING CALeTeS LG. PRRTEIN 2 PRICE Je YEON A * CARUOHYDRATE 14 STTAMIR Je THAN 2 CHOLESTEROL Sitag — MIBORLAVIN : SODIIM idiew NIACIN . POTASSILN ssmqCalerit Teo a sConasns less than 2% of the US. RIA o€ shi cusnient es 26 The flavor is delectable in this tenda Shaped cookie with a surprise chunk of creamy white chocolate in the center, What a treat! White Capped Mocha Cola COOKIE Veeup firmly packed brown sugar 1 4 cup sugar Vecup margarine of butter, softened 8-oz. pkg. cream cheese, sofi reserving 2 o7. for frost 2 Teaspoons instant coffee — 2 teaspoons hot water 1 egg 2 cups Pillsbury’s BEST® All_ Purpose: or Unbleached 14 cup unsweetened cocci 1 teaspoon baking powder FILLING 2 to 3 oz. vanilla-flayored candy coating or white cho cut into small pieces (; ‘4-inch cubes) FROSTING 1 cup powdered sugar Reserved 2 07. cream chees softened 2 3 teaspoons milk Heat oven to 350°R In large bowl, brown sugar, sugar, margarine and 602. cream cheese une light ani fluffy. Dissolve instant coffee in water, Add dissolved coffee and blend well. Lightly spoon flour: measuring Cup; level off, Add fl cocoa and balking powder; mix: Shape one level tablespoon doug aeand a small chunk eae coating, covering completely P 2 inches apart on cookie sheets at 350°F for 8 to Uominutes. Coal, In-small bowl, blend frosting ’ ingredients, adding 1 teaspoon mil atime for desired consistency. cooled cookies, 444 dozen coo HIGH ALTITUDE—Above 3500 Feet; bies powder to 44 teaspoon. Bake as:NUTRITION INFORMATION PER SERVING SERVING siz: PERCENT IS RA, 1 COOKIE PER SERVING. CAL 1h - HOTEDS in 2 CARBOHYDRATE 0g VTIAMIN 2 ET ~ 0 Me SHORESTEROL Wing RIBOFLAVIN - SOUL oy Nac - POEASSIU im CALCIET Fa nm mon "Doutta lew thin 28 rhe TS ROW ef tar nueciea. A classic butterscotch brownie deliciously laced with milk chocolate chips int the bar and a creamy milk chocolate. The burtterscorch and milk chocolate flavors complemerit each other nicely, Butterscotch Milk Chocolate Chip Bars FI BAR 14 cups firmly packed brown Sugar V2 cup margarine or butter, softened 2 teaspoons vanilla Zz Cees 2 cups Pillsbury’s BEST® AL Purpose or Unbleached. Hour 2 teaspoons baking powder * Va teaspoon salt 11.5-02, pkg. (17% cups) milk chocolate chips, reserving 1 cup for frosting, 4 cup chopped nuts, if desired FROSTING Reserved 1 cup milk chocolate chips 4 cup margarine or butter 14 cups powdered sugar Dash salt 3 tablespoons milk 1 teaspoon vanilla Heat oven to 350°F Grease 13x9-inch pan. In large bowl, beat brown sugar and 4 cup margarine until light and fluffy, Add 2 teaspoons vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off, Add flour, baking powder and 4 teaspoon salt; mix well. Ade 24 cup milk chocolate chips and nuts. Spread inte prepared pan, Bake at 350°E for 15 to 20 minutes or until edges are light brown, DO NOT OVERBAKE. Cool, In small saucepan Over low heat, melt Lecup milk chooolaw: chips and 4 cup margarine, sticring constantly until smooth: Remove from heat. Add powdered sugar, dash salt, milk ancl [teaspoon vanilla, blend well. Spread. over cooled bars. Cut into bars. 36 bars. HIGH ALTITUDE —Above 3500 Feet: ‘No change. NUTRITION INTORMATION PER SERVING SERVING ave PERCENT US ROA THAR SERVING EMO rm 2 ns yp VITAMIN A 2% CARGOINDRATE Zig MITAMING : iar fa THIAMINE “ L 1Simq_ IBCELAVIN is SODIGM Yoong IACI 2 POFTRRSILM Weng. CALCICST % IRON *Cionaure Jewe than 294 af dhe US BEA of his meron a 27Kablua Buttercream- Filled Cookie Cups COOKIE CFD 14 cup sugar V4 cup butter, softenca V2 teaspoon vanilla ‘4 teaspoon almond extract 1 ege yolk 1 cup Pillsbury’s BEST® All Purpose or Unbleached Flour Dash salt FILLING 2 tablespoons unsweetened cocua a cup butter, softened 1 cup powdered sugar 2 tablespoons cotfee-favored liqueur Grated Chocolate (see Index) Heat oven to 350°R Grease 24 miniature muffin cups or 14-inch tartlet tins, In small baw!, beat sugar and ¥4 cup butter until light and fluffy: Add vanilla, almond extract and egg yolk; blend well. Lightly spoon flour into measuring cup; level off Stir in flour and salt, mix well. Chill dough ‘T hour for easier handling. Place about 2 teaspoons dough into prepared muffin cups; press dough into bottom and up sides to form shells. Bake at 350° for 10 ta 15 minutes or until light golden brown. Very carefully remove from muffin cups; cool, Tn small bowl, beat cocoa and ¥ cup) butter until light and flufty, Add powdered supar and liqueur; blend well, Spoon filling into pastry bag with desired decorating tip; pipe filling into cookie cups. Sprinkle with Grated Chocolate. Store in refrigerator. 2 dozen cookie cups. HIGH ALTITUDR—Above 3500 Feet: Decrease buuter in cookie to 7 tablespoons. ake as directed ahowe. NUTRITION INFORMATION PER SERVING SERVING SIZE YERCENT US, RDA P COOKE Cur en ING CALs a mK * PRUTLIN Te UFPAMIN A om CARBOHYDRATE =p VTTAMINC f ER TALAMINE: 2 CHOUESTERCK, 3timg. — RABCHRLAVIN * SommRIM. mq AGIN * POTASSIUM Sig CALCIUM, teats 2 “Consadns lees aur 294 of the (5 WTA oF this utivent. 28 ms One of the taste panel’ favorite chocolate recipes. Fudgy Caramel Wed CFS BAR 2 oz. (2 squares) semi-sweet chocolate, chopped 1 oz, (1 square) unsweetened chocolate, chopped 2 cup Margarine or butter ¥4 cup Pillsbury’s BEST® All Pur of Unbleached Flour <4 cup sugar 1 tablespoon vanilla 2 ceys \4 cup coarsely chopped pecan TOPPING. 10 vanilla caramels, unwrapped 2 tablespoons milk ¥4 07. (¥4 square) unsweerene: chocolate, chopped 2 teaspoons margarine or burn 1 teaspoon light corn syrup. Heat oven to 325°R Line 9-inch ro cake pan with foil; grease, In med saucepan over low heat, melt 20; semi-sweet chocolate, 1 oz. unsweetened chocolate and 4% cuy margarine, stirring constantly. Go slightly. Lightly spoon flour inte uring cup; level off Add fet ugar, vanilla and eggs; blend well Pour inte prepared pan. Sprinkle: over hatter. Bake at 325°E tor si 30 minutes or until ser. In small saucepan over low heat t caramels and milk, stirring freque until smooth. Drizzle over = same saucepan over low hear, Yao, unsweetened chocolate, 2 texspoons margarine and corm syrup. Drizzle over bars, Cool completely; cut into wedges. B to lépervings. HIGH ALITTUDE—Above 3500 Feet: sugar by Luablesponn. Bake at 350°E for minutes, NUTRITION INFORMATION PER SERVING SUIRYLNG sz. PRNCENT CS. ROA 1G OF RECIPE a ; CALORIES Ho PHOT PROTES 2g NITAMIN A CARKOHYDRATE zag mar. ia THIAMINE CHCLESTEAL Boy MAORI Te SSmq NIACIN SOTASSILS Bomg Calclun a Coommirs ins thin 2% cf the U8, KIA of this menmersThe use of chocolate syrup makes this cake like restured brownie deliciously exasy: Chocolate Syru, Pecan routes CF 1 cup sugar ‘4 cup margarine or butter, softened 1 tablespoon vanilla 3 engs 16-02. can chocolate-flavored syrup 1'4 cups Pillsbury’s BEST® All Purpose or Unbleached Flour \4 cup finely chopped nuts FROSTING 4 cup margarine or butter \4 cup unsweetened cocoa 1/4 cups powdered sugar 24 tablespoons milk ‘2 teaspoon vanilla \4 cup finely chopped nuts Heat aver to 350°R Grease 13x9-inch. van, In large bowl, bear sugar and ee margarine unl light ane fluffy: Add 1 tablespoon vanilla, eggs and chocolate syrup; blend well. L spoon flour into measuring cu off Stir in flour; mix well, Add }4cup BAR chopped nuts. Pour into prepared pan. Bake at 350°F for 30 to 35 minutes. Coal, In medium saucepan over medium heat, melt 44 cup. margarine. Blend in cocoa and heat just until mixture comes toa boil, stirring constantly; cool. Blend in powdered sugar, milk and 42 teaspoon vanilla dant since. Stir in 4 cup nuts. Spread carefully over cooled bars, Cut into bars. 36 bars. HIGH ALTITUDE —Above 3500 Feet: No change. SERVING SIZE: PERCENT 115, BD ‘1 RAR PER SERVI Cabins 1 PROTEIN, od PROTEIN 2 WTAMIN A CAMDOCUIVDRATE == 23g VITAMIN . int 2h THIAMINE a CHOLESTEROL =u RIRORLANTS ~ Sonia fame NIAC : POVTASSHEM Some CASCTIING tors Comins teas thas 2m of the US. DA of thas puerien The almond peaste this bar Bhespeidasile coh premeachenl Almond Fudge Brownies BROWNIES 1 teaspoon instant coffee 2 tablespoons hot water 6-oz. pkg, (1 cup) semi-swee chocolate chips 4 eggs, separated 1 cup sugar ‘4 cup margarine or butter softened 34-02, pkg. almond paste, crum into small picccs 1 cup Pillsbury's BEST® Al Purpose or Unbleach Flour 1 teaspoon vanilla 14 cup semi-sweet chocola chips FROSTING ‘4 cup sugar 4 cup firmly packed brow sugar Va teaspoon salt ‘4 cup milk 2 tablespoons margarine ¢ butter 14 cup semi-sweet chocola chips 1 cup powdered sugar, sif 44 teaspoon vanilla Heal oven to 350°F Grease and fh botent only of 13x9-inch pan. Dissolve instant coffee in hot wat Set aside, In small saucepan over heat, melt 1 cup chocolate chips, stirring constantly until smooth; aside. In small bowl, beat egg wh until stiff peaks form, set aside. In large bowl, bear 1 cup sugar ar Yacup margarine until light and Add almond paste; blend well. Lig spoon flour into measuring cup; off, Stir in flour, dissolved caffee; melted chocolate, egg yolks and 1 in vanilla; mix well. Fold i beaten egg whites, Gently fold ia Yecup chocolate chips. Spread int prepared pan, Bake at 350°F, for 2 35 minutes or until set. DO NOT OVERBAKE, Cool completely.In small saucepan, combine 44 cup sugar, brown sugar, salt, mill, 2 tablespoons and ¥ cup chocolate chips, Bring to.a boil over meklium hear, stirring constantly: Reduce heat, simmer 3 minutes, Remove from heat. Stir in powdered Sugar and 44 teaspoon vanilla; beat until smooth. Frost cooled brownies Cut into bars. Store in refriperator, 56 bars. HIGH ALTITUDE—Ahave 3500 Feet; No Change NUTRITION INPORMATION PER SERVING SEMVING SI PERCENT US. ROA Pen SERVING CatoRIES ih rete os PRCT 2 VETAMIN A Fy CARBOUNDOATE = Zig VTIAMINE iar a THUGIIME 2% CHUUSIER iw RIBQPLAVIN 2 SODIUM eg NaCI y POTASSIIM Sure CALE 2% (nos is oConmans lesa than 2% ofthe US. BLA of this aunrzent. You will need two sizes of beart- shaped cookie cutters for ibis recipe. | The tip below describes haw to make a beautifidl long-stemmed cookie bougiiel for c unigee pif. | Chocolate Valentine Cookies CFD COOKIE 1 cup sugar 1 cup margarine or butter, softened ‘4 cup milk 1 teaspoon vanilla 1 ege 2% cups Pillsbury's BEST® All Purpose or Unbleached : Hour \4 cup unsweetened cocoa | ‘i beaspoon baking powder 14 teaspoon baking soda | FROSTING. 2 cups powdered sugar 44 Cup margarine or butter, softened 2to3 tablespoons maraschino cherry juice or milk Red food color Powdered sugar, if desired In large bowl, beat sugar and 1 cup: thargarine until light and fluffy, Add milk, vanilla and epg; blend well Lightly spoon flour inta measuring cup; level off Stir in flour, cocoa, baking powder and soda. Chill dough 1 hour tor easier handling. Heat oven ta 350°R On floured surface, roll out dough, % at a time, to -inch thickness. Cut with floured 24-inch heart-shaped cookie curer, Place half of the cutout hearts 1-inch apart on ungreased cookie sheets Cur a Linch heart-shape from the centers of remaining hearts, Place cutout hearts on cookie sheets, Chill excess, dough and reroll, Bake at 350°E for $to 1 minutes or until set. Lane remove trom cookie sheets; cool. In small bowl, bear frosting ingredients adcing 1 tiblespoon cherry juice at a. time for desired spreading consistency. Tint with red food color Frost bettom side of whole cookie. Top with cutout cookie. Dust with powdered sugar, 4 dozen sandwich cookies. TID, To make a Valentine Heart Houquet, prepare cookies usdirecoed abowe. Press about I!4 inchesofa 12-inch wooden skewer into the frosting an the boom cookie. If necessary, spread acditional Frosting w cover skewer Top with cutout cookie Chill on cookie sheets for about L hour to sct frosting, If desired, messages or designs cain be added with decoruior icing, Arrange bouquet in vase; add elbboe bows, baby's breath, etc as desired. HIGH ALTITUDE —Above 3500 Fect: Decrease haking powder to teaspoon, Hake is vlinected abowe, NUTRITION INFORMATION PER SERVING SERVING SIZE: PERCENT 14 RDA COOKIE PEE SERVING CALDRIES 10 . an Ig WSTANUNS a CARDOUVERATE 7340 ITAMIN * TM THIAMINE ah CHOLESTEROL ‘binig — RERSFLANEN ca SOIL a5 NIAC ES ‘POTARSIIM. Es CALCIUM 2 saa * Contains tess than 24; of the UX RUA of chi nutrient. ar« 3 5 3 2 &This recipe is unbelievably easy to make with a scacepan method arsed wnbelicvably irresistible to eat. Praline Caramel Divine Brownies CFD CRUST ‘4 cup Pillsbury's BEST? All Purpose or Unbleached Flour ‘4 cup firmly packed brown sugar ‘4 Cup butter or margarine, melted 4 cup finely chopped pecans BROW NIE 3. oz. (3 squarcs) unsweetened chocolate, chopped. 44 cup butter or margarine 1% teaspoons vanilla 3 eggs Yi cup sugar ‘4 cup firmly packed brown si 14 cups Pillsbury’ BEST® All Purpose or Unbleached Flour 34 cup chopped pecans FILLING I can Pillsbury Ready To Spread Caramel Pecan Frosting Supreme TOPPING 1 oz. (1 square) unsweetened chocolate, chapped ‘4 cup butter or margarine 44 cup milk 2/4 cups powdered sugar 1 tablespoon vanilla Heat oven to 350°E Grease: 13%9-inch pan. Lightly spoon flour int measuring cup; level off. In small bowl, combine crust Ingtedients: Press evenly into bottom of prepared pun. Tn medium saucepan aver low heat, melt 3 oz, chocolate and. 44 cup butter, stirring constantly: until smooth Remove from heat, Add 14 teaspoons vanilla, opis, sugar and 44 cup brown sugar; blend well, Stir in 14 cups flour and i cup pecans; mix well. Spread over crush. Ruke ar 350°E for 22.1 32 minutes or until set. Cool, Spread filling over cooled brownies, Inamall saucepan over low heat, combine 1 oz, chocolate, 4 cup butter and milk, stirring constantly until smooth, Remove trom heat; stir in powdered sugar and vanilla unril 34 smooth, Pour ower filling: spre: cover. Refrigerate for 30 minut into bars. Store in refrigerator: HIGH ALTITUDE —Aboye 9500 Feet No change: AUTRITION INFORMATION PER SERVING SERVING SIZE) BAR a Pace 7 Famennoiat Se ier ti GHousrML —— e Sone seu, rovTassins am DON pi PA of dhe TS. i otis nea —____.__ ff you are a frequent cookie ba POU may want to purchase aN ice creat scoop to use for drop dough on cookie sheets Cookie be uniform in size ancl it takes beilf the time to get a cookie she dough ready for the oven Coconut Chocola Chunk Cookies ———_— COOKIE . *4 cup firmly packed brow sugar : 4 cup sugar 1 cup butter or margarine Sanehea 2 eggs 2 cups Pillsbury BESTS j Purpose or Unbleache Flour | M4 cup unsweetened cacod 1 teaspoon baking sock ‘a teaspoon salt 5 oz. (5 squares) semi-swt chocolate, chopped — 1 cup honcy-roasted peam courscly chopped 2 cups coconut GLAZE 1 cup powdered sugar 1to2 tablespoons water Heat oven ta 350°E In large browr? sugar, sugar and buner light and fluffy. Add cyys: blend Lightly spoon Hour into meas cup; level off Stir in flour, cocag, baking soca and salt; mix well chocolate, peanuts and coconut’Drop dough by 4 cup measurement 3 inches apart onto sect cookie: sheets, Bake at 350°F for 13 to 15 minutes or until set. Cool Lminute; remove from cooltie sheets. Cool completely: In small bowl, blend glaze ingredients, adding | tablespoon af water at 4 time for desired consistency, Drizzle over cookies, 2 dozen cookies, HIGH ALTITUDE—Above 3500 Feet: Decrease baking soda to % teaspoon, Bake as directed abowe: NUTRITION INFORBLATION PER SERVING PLRCUNT US ROA R SERVING Criteainy lees thant 24 ofshe (18 8s ofthis nverient White chocolate is a misnomer Ht is not considered chocolate in ibe (£5. by the FDA because it does not contain “chocolate liquor” fram the cocoa bean. Imported brands after: include je butter and additianal avorings, dn this crunchy cookte, vearille Parad candy coating or veintidieesruille chips perform equally well White Chocolate Macadamia Nut Cookies 44 cup firmly packed brown sugie 4 cup sugar ‘cup margarine or butter, softened V4 cup shortening 2 teaspoons vanilla 1 egg 1 cups Pillsbury's BEST® All Purpose or Unbleached. Flour 1 teaspoon baking soda VY Leaspoon salt 8 02, vanilla-flayored candy coating, coarsely chopped 15 cups vanilla-milk chips Seo7, jar macadamia nuts, coarsely chopped Heat oven to 375°E In large bowl, beat hrown sugar, sugar, margarine and shortening until light aa fluffy. Add vanilla and egg, blend well. Lightly spoon flour ito measuring cup; level afl Stir in four, baking soda and salt; mixqwell. Stir in candy eating and macadamia nuts, Drop dough by talents 3 inches apart onte- ee cookie sheets, Balce at E for 4 to 10 minutes or until light golden brown, Coal 1 minute; remoye rom cookie sheets 4 dozen cookies HIGH ALTITUDE—Above 3500 Feet: Decrease baking soda to #4 teaspoon Decrease margitine 1 6 tiblespoons, Bake as directed above, NECTRITION INFORMATION PER SERVING SERVING SIZE: PERCENT UK RDA GoOkiE PER SERVING. exons no Beers ® PRRITEIN Ig VITAMIN S EAMDORNERATE. Lg STIAMING . a 1% v tosis % Giese, tg ; SODIUM img NING : Beast song ese ‘ SCiay es h 2 oe 1S: DA oi pr 3:36 Pictured top to bottom: Peanut Butter Choc ‘olate Squares, Double Cho peolate CookiesEver beard of a reverse chocolate chip cookie? hi this recipe, the chocolate color in the denagh ts from cocod anid veirtillc-mille hips replace chocolate chips. A great milkechonkirig cookie Double Chocolate Cookies 4 cup firmly packed brown sugar \4 cup sugar 4% cup margarine of butter, softened ‘4 cup shortening 1% teaspoons vanilla 1 CEE 134 cups Pillsburys BEST® All Purpose or Unbleached Flour 4 cup unsweetened cocoa 1 Leaspoon baking soda 44 teaspoon salt 1 cup vanilla-milk chips 4 cup chopped nuts, if desired Heat oven to 375°E In large bowl, beat brown sugar sugar, margarine and. shortening until light and thatty, Add vanilla and epg; beat well, Lightly spoon flour into measuring cup; level off Add Flour, cocoa, baking soda and ix well Stir in vanilla chips anc nuts, Drop dough by teaspacnfal 2 inches apart onto ungreased! cookie sheets, at 375°E for 7 to 1 minutes or until set. Cool) minute: remove fram cookie sheets, 4a dozen cookies. HIGH ALTTTLDE—abowe 3500 Feer: Decrease baking soda tp “i teaspoon: Decrease margarine to 4 cup Bake os cinecied above: NITTRETION INFORMATION FER SERVING SENEVING St ERCINT LS RDA. 1. COOK DER SERVING CALORIES ‘40 PROTEIN Py M ‘We VITAMIN.A a CARRCHITIRATR «15g VITAMIN : fat “THIAMINE 2% GuouisT EAL bmg MOHAN : S001 Wing MAGN : POTASSIN ‘ag CALCIUM a Coming bes than 2% of hee 11 RE of thi rere eo favorite flavor combinations — pean butter and chocolate—are onatstentcling un this simple, meike-in- cednarry recipe Peanul Butter Chocolate Squares SQUARE V2 cup firmly packed brown sugar V4 cup sugar 1 cup margarine or butter, softened 2 epgs 1 cup Pillsbury’s BEST® ALL Purpose or Unbleached Flour 1 cup rolled oats 1 cup peanut butter chips TOPPING 6-oz. pkg. (1 cup) semi-sweet chocolate chips 3 tablespoons margarine or butter Ys cup chopped peanuts Heat oven to 350°F Grease 19x9-inch pan, In large bowl, beat brown sugar, Sugar and 1 cup margarine unui light and fluffy: Add eges. blend well. Lightly spoon flour inta measuring cup, level off Ace flour, oars and peanut butter chips, mix well, Spread into prepared pan. Bake at 350° for 20 to 30 minutes ar until Light golden brown around edges. Cool slightly. In small saucepan over low heat, melt chocolate chips and 3 table: margarine, stirring eandeserced over squares, sprinkle with peanuts. Curinte squares, 46 squares. HIGH ALTITUDE — Above 3500 Feet: ‘No change. NUTRITION INFORMATION PER SERVING SLRVUNG Lz. TERCUNT US ROA 1 sLxm PER SE CALORIES 1 PRETEIN + Fasten, 2 VVTAMIIN a CARBONATE = He VITAE . ar THIAMINE aa chousrence Seg RIALS 2 SODIUM, iam NALIN is HOOTASSIIM, ‘Sm CXLCHOM zm RON Commands besos thant 2% Of the 1L8 RO of ie urbe:Merinynes ja 41Designer Desserts Vw CFD Deluxe, delectable and designed to WOW! G o for it! The ultimate in extraordinary finales to be’ chocolate lovers’ richest fantasies to life. Airy souffles, tantalizing tortes, silky flans, delical mousses and meringues and other gourmet show-stopp will remind you of the very best desserts you have ¢ tasted — anywhere. Rest assured. Every recipe here, even those with so intricate-appearing steps, isin reach of most cooks. Prepa tion techniques are really quite basic—whisking, foldi cooking a custard, unmolding and creating eye-catching gar nishes. Each and every procedure is described in detail t guide you from start to glorious finish with confidence. think you will be amazed ut the impressive results, especi if you consider yourself a beginning or “rusty” cook. With February just days away, we have included som sweet stunners for celebrating in style this month of heart and flowers and presidential birthdays. Fruit-Filled Chocot Meringues, Chocolate Heart and Cookies 'n Cream W are memorable enough for any holiday or special occasi Liqueur-laced cremes, sauces and fillings, rich toppings glazes and other touches dress these desserts to dazzle! 40To make this recipe low-calorie, the findge sauce. Di fers ge woriiortat Fruit-Filled late Meringues —_. MERINGLES 2 cep whites V4 teaspoon salt ¥4 teaspoon vinegar 2 cup sugar “4 teaspoon vanilla 1 tablespoon unsweetened cocoa FILLING. 1 to 1% cups assorted fresh fruits, such as sliced peaches, Strawberries, blueberrics, grapes, kiwifruit or “raspberries Fudge sauce, if desired Hear oven to 275°E Line cookie sheet with parchment bee In small bowl, beat egg whites, salt and vinegar until foamy, Gradually add sugar and vanilla, beating until stiff peaks form, Sift cocoa over beaten egg whites and fold into mixture. Using a heaping tablespoonful of epi: white mixture, drop 6 individual a mounds of mixture ont parchment- lined cookie sheet. Make a deep well in the center of each, spreading egg white mixture to form a 3-inch circle, Bake at 275°F for 45 minutes or until crisp, Tarn off oven; keep door closed for 14 hours. Remove meringues from oven. Cool completely Remove fram parchment paper. Before serving, fill meringues with fresh fruit and serve with fudge sauce, if desired. 6 servings, STRITION [INFORMATION PER SERVING SERVING SIZE: PERCENT US. RDA 16 OF RECT PER SERVING CAL RIES, 150 PROTEIN 2h EI VIEAMIN.A, a ARBOUIVDRATE = S5R\ITAMING +6 r Om THIAMINE * “}KOLESTEROL ina RURAL om LM 135mg NIACIN POYTARS ILM Tug CALCILIM . They Thiet Less tact Pk ef he LS. RL ol ude mnie aAcold, creamy dessert Chilled Kabiua Souffte 2 envelopes unflavored gelatin 2 cups cold milk \4 cup unsweetencd cocoa 6 tablespoons sugar 2 tablespoons firmly packed brown sugar 14 cup coffee-flavored liqueur 3 eggs, separated 1 cup whipping cream Whipped cream Grated Chocolate (sce Index) in small bowl, combine gelatin and milk: let stand 5 minutes ta soften. In medium saucepan over law heat, combine gelatin mixture, cocoa, 2 1ablespouns of the sugar, brown sugar, tauose and 3 egy yolks; stir constantly until gelarin is dissulved and mixture coars the back of DO NOT BOIL Remove trom | transfer toa large bowl. Refr mixture just until slightly thickened, about | hour. in small bowl, beat whipping cream until self peaks form, In small bowl, beat egg whites until soft peaks form. Gradually add remaining 4 tablespoons sugar and beat until stitf peaks form, Fold inte chocolate: mixture, Spoon into |-cquaet 5 jullle dish. Refrigerate at least 6 hours or overnight. Garnish with whipped cream and Grated Chocolate. servings. NUTRITION INFORMATION PER SERVING SERVING SIZE: ERCENE OS WGA 11s G0 RECIPE WER SERVING Calg METER 1 PROTEIS ‘iy WETAMEN + Sh CAMKCHYDRAE = Big FLAMIN . tar 1p THIAMINE 2 CHHQEESTEROL 180mg RIBELAVTIN ies SODILM Hom NIACIN a POTASSILM ving CABCIUM 104 inca sccorniebeas tho 2 «i de Us EW. of tyre This light delicacy will melt in your mouth, This recipe requires carepil arention while preparing, Inet it’s worth every bite. Chocolate Cream Mousse —<————$({ 7) ———— 6-07, pkg. (1 cup) semi-sweet chocolate chips 5 eges, separared 2 tablespoons milk 3, tablespoons chocolate-favored liqueur 2 cups whipping cream 5 tablespoons sugar Whipping cream, whipped, sweetencd Frozen boysenberries, thawed and drained, or any favorite fruit Chocolate Leaves, if desired (see Index) In small saucepan over low heat, melt : chocolate chips, stirring constantly until smooth. Remove from heat; cv vol. In small saucepan aver very low heat, combine 5 egg yolks and milk, Whisk vigorously and constarithy until the yolks begin to thicken, Add the liqueuty and continue whisking just until ae mixture thickens and heavily coats the: back of a spoon; remove from heat Whisk in melted chocolate; transfer te large bowl. In large bowl, beat whipping cream and 2 tablespoons sugar until stiff peaks form. Fold into chocolate: mixture. In medium bowl, beat egp whites unt soft peaks form. Gradually add 3 tablespoons sugar andl beat until stil peaks form, Fold Into chocolate mixture. Store in refrigerator Speon mixture Into pastry bag with desired decorating tip; pipe mausse into sherbet glasses or dessert clishes: Garnish as desired with whipped cream, boysenberries and Cl nocolate Leaves, 8 (L-cup) servingsA chocolate lovers famitasy in flavor and very attrackve to serve. Creamy Chocolate Lace Cheesecake CFS CRUST 14 cups chocolate wafer crumbs ‘@cup finely chopped almonds va cup margarine or butter, melted FILLING 2 (8-02.) pkg. cream cheese, softened 34 cup sugar 3a > SRES 12-02. pkg. (2 cups) semi-sweet chocolate chips, melted, cooled 1 cup whipping cream 2 tablespoons margarine or batter, melted 1 teaspoon vanilla TOPPING 1 cup dairy sour cream 143 teaspoons vanilla 1 teaspoon sugar Veaz, (4 square) ubswectcned chocolate, melted Heat oven to 325°R Butter inch springform pan. In large bowl, blend crust ingredients, Press into bottom and up sides of prepared pan; refrigerate. In large bowl, heat cream cheese anc *4 cup sugar until smooth, Add eggs, one ata time, beating well after each ucldition, Add melicx chocolate chips; beat well, Add whipping cream, 2 tablespoons margarine and | teaspoon vanilla; hear untilsmooth, Pour into prepared crust Wake at 325°F for 55.t0 5 minutes or until edges are set. Center of cheese cake will be satt, (Ta minimize: cracking, place: shallow pan half full of water on lower oven rack during baking.) Cool in pan 5 minutes; carefully remove sides of pan. Cool completely In small bowl, combine sour cream, 134 teaspoons vanilla andl 1 teaspoon Sugar; sir until smooth, Spread over cooled cheesecake, Drizzle with 4 oz melted chocolate in lace pattern, Retrigeratc: several hours or overni: before serving, Garnish as desiree! 16 servings. NUTRITION INFORMATION PER SERVING WING SIZ PERCENT EE ROA L1G. OF RECIPE PER SERVING ALORS 4 PROTEIN 10% PROTEIN %y STAMINA aot EARBOEVDKAIE ig NTTAMINE PAT Sag THLAMIR i COULETEROL Gey REBEELAVE Mi aimg Mast a 2oimg- -CALEIM ry BOW hie 8-08 Ube US: RED ef his nate —_______The filling in the recipe has e Hight texture from folding in whipped cred. A sensetional no bake recipe everyone twill love. Cookies 'n Cream Wedges ‘CRUST HF 2 cups finely crushed creme- filled chocolate sandwich cookies (about 24 cookies) ‘4 cup margarine or butter, melted FILLING 2 (8-0z.) pkp. cream cheese, softened 34 cup su} 1 tablespoon vanilla 1 cup whipping cream, whipped 2 oz. (2 squares) semi-sweet chocolate, grated Chocolate Cut-Outs (sce Index) In large bowl, combine crust ingredicnts, Press inte boom and up sides of 9-neh springformn pan; refrigerate, In large bowl, beat cream cheese until light and flufty, Gradually add sugar ancl vanilla, blend well, Fold in whipped cream and Ee chocolate: Spoon into crust, Refriperate ar least 2 hours before serving. With small sharp knife, loosen crust around rina ‘ot pan, Remove sides of pan; cut into ‘wedges, Garnish with Chocolate Cut ‘Outs or as desired, Refrigerate any remaining dessert. 16 servings, (NUTRITION INFORMATION PER SERVING: SEUNG zh, PLES ES MOA, VIGO RECIPE FER SERVING CALORIES 300 PROTEIN am PROTEIN Ma VUTAMIVA 158 CARROROTRATE = dig WITAMON * Par ie Titan mm CHORESTEECE dime IBCIPLATIN ee Pain) 2oomg — RIACIN * POTASSIUM. Going CALCIO + mow aH Soya Teas an 246 al be 01% RE this utionThe perfect make ahead, no-bake dessert for bridge clitb Raspberry Dessert Squares CRUST ‘Hl4-oz, pkg chocolate cookic wafers, crushed, rescrving 2 teaspouns for garnish 1% cup butter or margatine, melted FILLING 2 (10-07.) pkg. frozen raspberries, drained, reserving, Nquid 2 tablespoons cornstarch 2 cups powdered sugar 2 tablespoons unsweetened cocoa 44 cup butter or margarine, softened TOPPING 14 cups whipping cream, whipped, sweetened Reserved 2 tcaspoons crushed chocolare cookic wafers Burer 13x9-inch pan. In small bowl, combine wafers and melted bucer, Press into bortom of prepaced pan. in-small saucepan, combine reserved: nispberry liquid and cornstarch. Bring toa boil aver medium hesr, stirring constantly until thickened, cool, Fold in raspberries. In small baw, beat powdered sugar, cocoa and 44 cup butter until light and finffy. Carefully spread mixture on crumb crust Refrigerate until firm, Spoon raspberry mixture over hhutter layer Spread with sweetenc: whipped cream and sprinkle with reserved crushed cookies, Store in refrigerator. lo servings NUTRITION UNFORMATION PER SERVING ‘SBRVING tt, PERCUNT C5 RDA 1216, OF REGIPL PER SERVING ALCRIES en Rares ae CARUEITTRATE $e Fal 2g CHOLRSTERUL Toy twang SODIM OENSTLM, samy = 3 An easy microwave recipe from a } recent Bake-Of® , | Chocolate Cherry Crunch 1/4 cups Pillsburys BEST® All Purpose or Unbleached Flour 1 cup firmly packed brown » sugar 4 cup quick-cooking rolled oats \4 cup unsweetened cocoa ¥4 teaspoon baking soda i Ve teaspoon salt | ‘4 cup margarine or butter, softened 21-07. can cherry fruit pie filling 1 teaspoon brandy extract, if desired [i MICROWAVE DIRECTIONS: Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, brown sugar, oats, cocna, baking | soda and salt; cut in margarine untll 7 mixture ts crumbly and well blended Press 1 cup crumb mixture into borom of 8 of 9-inch square t microwave-safe dish, Combine pie filling and brandy extract, spoon aren over crust. Sprinkle remaining crumb mixture evenly over cherry filling; press lightly over filling. Microwave on HIGH for 13 to 15 minutes Or und! firm and cracks appear in Lopping, Cool on Hat surface. Serve with ice cream or whipped cream, if desired. 6toR servings. HIGH ANTITUDE—Above 3500 Feet: No change: NUTRETION TNFORMATION PER SERVING SUBVING SIZE MEO BECIPE canes e a is 1 CARBOHYDRACL =H as Tat Ge i CROCS TEROL On: fe BODEN sae Ane POTASSIUM azhog, af v84 oz. (4 squares) semi-sweet chocolate, chopped 2 (H-o7.) pkg. cream cheese, softened 2 cups whipping cream 2 cups powdered sugar 1 tablespoon cherry-flavored liqueur SAUCE 10-02. pkg. frozen strawberries, thawed 3 tablespoons powdered sugar 1 tablespoon eherry-flavored liqueur Line 8-cup heart-shaped or other decorative mold with dampened ‘cheesecloth, two layers thick, extending 2 inches beyond mold, In small saucepan over low heat, melt chocolate, stirring constantly until ; cool, In large bowl, bear cream cheese until light ar! fluffy Gradually add 4 cup of the whipping ream; beat until smooth and creamy, Blend in 2 cups powdered sugar, 1 tablespoon liqueur and cooled ehoedlate, mix well, In small bowl, beal remaining 14 cups whipping crea until soft peaks form, Fold whipped cream into chocolare mixture. Spoon into mold. Fold extended cheesecloth ayer top of chocolate mixture. Refrigerate overnight, Poree strawberries in blender container or food processor: Strain throtigh fine sieve to remove secus, Stir in 3 tablespoons powdered sugar and | tablespoon liqueur, To serve, pull back cheesecloth and invert to unmold on serving platter; remove cheesecloth. Arrange sliced strawberries on mold. Garnish with White Chocolate Piping or as desired, Serve with strawberry sauce: Refngerate any remaining dessert, 12 6 16 servings, NUTRITION INFORMATION PER SEI 116 OF RbCurL PRR SERVI, Cau 5800 PRRTEIN ae IRIN, | MITAMINA 15 CARUOHYDRATE deg. VJTARUTN a. Mig THOAMINE, ‘i Glotestence Sumy RUSORLAVEN 5% ‘Somnht Soe RIACES é PerASSIInt NOwye CALE IN a “Conse his shan 29: fib 1/5, few of ie euciee, ———————_—_____. 33O ayed ala) colate Crea Torte p57Cakes & Pies SE CFD ———S ey When you're cooking for compliments. ugar and spice seldom look as nice as in a tender, tasty S« or pie, And when that delicacy features chocolate as a main ingredient, it soars to irresistible status. Some of these cake recipes are sure to evoke fond memories. The rich Chocolate Date Cake and moist Cocoa Oatmeal Cake are reminiscent of family favorites and potluck specialties. We never tire of these hand-me-downs that seem to taste better with every baking. Or sample microwave reci- pes, cach featuring creative touches to transform plain to fancy in just minutes. Definitely dressed for success are the Mocha Chocolate Cream Torte or luscious layered French Buttercream Chocolate Cake. Don't be deterred by the elegant names — explicit instructions make them as easy as they are exquisite. All Ready Pie Crusts and delectable crumb crusts streamline the pie and tart collection. Crusts are made in minutes to hold a scrumptious selection of fillings from cream to chiffon, preserves to ice cream. And the delicious tortes will set the stage for a super special dessert or snack, Delectable Microwave Chocolate Raspberry lorte couldn't be easiet as it is completely microwavable. 36Ast layered torte with the } cee eo ogee oid chocolate. Mocha Chocolate Cream Torte CRUST 14 cups chopped hazelnuts 2 cup powdered sugar Vv cup butter or margarine, melted FUDGE LAYER. 6-oz, pkg. (1 cup) semi-sweet chocolate chips 1 tablespoon instant coffce 1 cup whipping crcam cup butter or margarine CHOCOLATE CREAM LAYER 1 cup su; 1 cup butter or margarine, softened 3 eggs 3 oz. (3 squares) semi-sweet chocolate, melted, cooled TOPPING 1 tablespoon powdered sugar 1 teaspoon unsweetened cocoa V2 cup whipping cream, whipped Candied coffee beans or chocolate chips, if desired Chocolate Shavings, if desired (see Index) Heat oven to 375°R In small bowl, combine crust ingredients, mix well, Press firmly into bottom of 9-inch springform pan. Bake ar 375°E for B to JO minutes; cool, In small saucepan over low heat, melt chocolate chips, instant coffee and whipping cream, stirring constantly until smooth, Remove from heat; stir in 4 cup bummer Refrigerare until slightly thickened. Spread over crust; freeze until firm. Ta medium bowl, cream sugar and cup butter until light and fluffy. Add eggs one al a ime, beating at medium speed 2 minutes after each addition. (Batter may look curdied; continue beating until smooth.) Blend in melted chocolate, Spread over fudge layer In small bowl, fold powdered sugar and cocua into whipped cream. Spoon try bag with desired pipe raseucs evenly _ spaced around top edge of torte. Garnish with candied coffee beans or chocolate chips or Chocolate Shavings. Store in refrigerator, 16 servings, NUTRITION INFORMATION PER SERVING SIZE PERCENT US HDA 18 OF RECIPE, PEK SERVING CALEMIES an a em " 4g NTTAMIN A 20 CAUBOUVDGATE «= 294 NITAMIN'G + CAMENE + CHOLESTEROL = 40mg RIBOELAVIN % ODICM 2g ACT * POTAESIET 150mg CALCIUM 1% RON oe *Cemesins lesa than 2a of the-tTS BNW ofthis nurriont This is so gone it could well become everyones favorile. ice Cream Sundae Pie CRUST 9-inch prepared chocolate wafer crust FILLING 1 cup vanilla ice cream, softened 4 cup caramel ice ercam te i 1 cup chocolate ice cream, softened 4 cup marshmallow creme 44 cup fudge ice cream topping V2 cup coarsely chopped pecans 1 cup whipped topping Gto8 maraschino cherries with stems, drained Spread vanilla ice cream evenly into Prepared crust. Pour caramel topping evenly over vanilla ice cream. Spread. chocolate ice cream over caramel topping. Drop marshmallow creme by teaspoonful over chocolate ice cream: Pour fudge topping over mia arshmnalle Iw Cre! sprinkle with pecans, Wrap tightly with foil; freeze pic for at least § hours or overnight, ia Stand at room. temperature about 10 minutes before serving, Serve with whipped topping and cherries. Gto 8 servings. NUTRITION INBORMATION PER SERVING SERVING Ste PERCENTUS ROA UB OF RECIPE PERSERVING cA xo MOTE om PRTLIN STTAMIN os CARUONYDRATE = Wg VITAMIN 3 Far. 2g THIAMINE a Sham, rin a SODIIN etme NALIN pa PETTASSITI 85m, CALCITIM ee Tren SCemtains lean than 2% ofthe US Ba of this mytricatstartled if the mixture looks curdled after adding ail the hruiter Acted te melted chocolate and comtmnie beating until smooth, French Buttercream Chocolate Cake When preparing this frosting, dart't be the CAKE 1'4 cups Pillsbury’s BEST® A Purpose or Unbleached Flour 144 cups sugar 44 cup unsweerened cocoa 14 teaspoons baking scxla 1 teaspoon salt 1 cup buttermilk 4 cup oil 1 teaspoon vanilla 2 Cees FROSTING 4 oz. (4 squares) semi-sweet chocolate, chopped Vs cup Sugar Va cup water 2 cpp 1 cup unsalted butter, regular butter or margarine, cut into pieces, softened Chocolate Diamonds (sec Index} Chocolate Shavings (sec Index) Heat aven to 350°F Grease and flnur two 8 or 9-inch round cake pans. Lightly spoon flour ints measuring, cup; level off. In large bowl, combine all cake ingredients at low speed until moistened, beat 3 minutes at medium speed, Pour haiter ink) prepared pans, Bake at 350° for 25 to 30 nulutes or until toothpick inserted in center comes out clean, Cool 3 minutes; remove from pans. Cool completely. Io small saucepan over low heat, melt chocolate, stirring constantly Hemiove from heat. In another small saucepan, bring 4-cup sugar and water to a boil; boil L minute, Remove from heat. In large bowl, beat 2 cygs until frothy, Gradually adel sugar-water mixture and beat on highest speed for 5 minutes or until thick and lemon- colurecL Gradually add butter, a small pi ta time, beating well after each. accion. (Mixture will look curdled.) Add melted chocolate and continue beating until smooth, about $ minutes. 58 Fill and frost cake. Garnish with Chocolate Diamonds and Chocolate Shavings, or as desired, Store in refrigerator 12 servings. HIGH ALTITUDE—Aboye 3500 Feet: Decrease baking soda to 1 Wispoon Hake at 379°T for ‘Bo Xi minutes, NUTRITION INFORMATION FER SERVING SLRWING S127 PERCEST US, RDA. nz or uc PER RVING CALORIES Mb PROTEIN ae FROTELS, Gg SETAMIN 15%, CXRBCHYDAATE «= Wy ETAMIN'C rar. Sy THIAMINE am CAOURSTERCE. Mir RIOELAV iv SODIUM, 2afieng SUMCIN 6 POTASSEL 1Soemg CARLETON a move vim ‘Chxmaiay fess dan 2h of the LE, RLAA of is nitetere ‘This recipe ts perfect for small famiites. itis meccte tre an &-inch sqpicore pin. Chocolate Date Cake CFD CAKE 4 cup chopped dates \% teaspoon baking soda 4 cup hot water 1 cup Pillsbury’s BEST® All Purpose or Unbleached Flour ‘@ cup sugar 1 tablespoon unsweetened cocoa Va teaspoon salt ‘4 teaspoon baking soda \e cup margarine or butter, softened V4 teaspoon vanilla 1 egg 14 cup semi-sweet chocolate chips TOPPING 44 cup semi-sweet chocolate chips Va cup chopped nuts 2- tablespoons sugar Heat oven to 350°E G bottom only of Bineh § large bowl, combine dates, teaspoon baking soda and hot water; cool 5 minutes. Add remaining cakeingredients except chocolate chips to date mixture; blend ar peepee ural well combined. Beat 2 minutes at medium speed. Stirin + cup chocolate chips, Pour banter into fa pan. Sprinkle additional Wenp chocolate chips and nuts evenly aver batter. Sprinkle with 2 tablespoons supar. Rake at 350°R for 25 t0 35 minuies or until toothpick inserted in center comes out clean, Serve warm or cool, top with whipped cream, if desired. 6 to 8 servings. ‘i MICROWAVE DIRECTIONS: Lightly grease 8-inch (1/4-quart) round microwave-safe dish, Prepare cuke banter as directed above. Pour batter into prepared dish, Sprinkle 44 cup chocolate chips, 44 cup nuts and 1 tablespoon 4: evenly over batter Plevate: dish on inverted microwave-safe pie pan or on shelf provided. Microwave on MEDIUM tor Sto 7 minutes, rotating dish }: turn haliway through cooking. Microwave on HIGH for 3% to 5 minutes or until eenter of cake is set. Gool in dish on flat surface for 10 minures; cool, completely on wire rack, HIGH ALTITUDE—Above 3500 Feet: Bake at #5*F for 2510 35 minutes. NUTRITION INFORMATION PER SERVING SERVING size: FUNCT bs ROA EALOR RECIPE FER SERVING ucts qd PROTEIN un PREITETY fg MOTRMIN A 1s EAMBEHIITILATE 499, VITAMIN C ‘THIAMINE Ate, ices Jong RIBOELAFDY By, SODIUM Aging NIACIN ok FOTSRICN hay. CALEIUM, oh a 8 ROW sCenmins less hm 22 othe 18 MEP dae raarden, This & a dynamite microwave recipe—quick and complete with frosting. Chocolate Peanut Butter Cake CAKE 1 pkg. Pillsbury Microwave Chocolate Cake Mix with Pan 24 cup water Ya cup oll Ya Cup peanut butter 1 egg GLAZE Ye cup semi-sweet chocolate chips: 2 tablespoons peanut butter 1 tablespoon margarine or butter Ii MICROWAVE DIRECTIONS: Using: solid shortening, grease specially designed pan provided with Pillsbury Microwave Cake Mix (DO NOT substitute other pans.) in-medium bowl, combine all cake ingretlicnts. Beat with spoon about 75 strokes or until well blended and smooth, Pour into prepared pan. Microwave on HIGH tor 64 to 8 minutes or until cake pulls away from sides of pan and top no longer looks shiny and wet. Immediately invert onto serving plate. In small microwuve-safe bowl, combin: glaze: ingredients. Microwave: on HIGH for 45 to 60 seconds; stir until smooth, Carefully spread over top-and sides of warm or cooled cake, 8 servings. HIGH ALTITUDE —Above 3500 Feet: Microwave on HIGH for 6 9 8 minutes, rotating pan % turn halfway through batking, NUTRITION INFORMATION PER SERVING 59For those of yor who love pecan ple; Ubiy is the recipe for yor, Chocolate Ribbon Pecan Pie CRUST 15-0z, pkg. Pillsbury All Ready Pic Crusts cus! 1 teaspoon four FILLING H-o7, pkg. cream cheese, softened Ys Cup sugar Dash salt 1 teaspoon vanilla 1 egy 1 cup chopped pecans V4 cup semi-sweet choc chips TOPPING 3 eggs Va cup sugar 1 cup light corn syrup 1 teaspoon vanilla 1 oz. (1 square) unsweetened chocolate, melted, cooled Heat oven to 375° Prepare pie crust according to package directions for filled 1-crust pie. (Hefrigerate remaining crust fisr Law use.) In small bowl, combine cream cheese, 4 cup sugar, salt, 1 teaspoon wat and lege; mix at low speed until well blended, Spread cream cheese mixture into bottom of pie crustlined pan. Sprinkle with pecans and chocolate chips. Tn small howl, combine all topping ingvedicnits: mix at medium speed just until blended, Carefully pour topping, over pecans and choos chips. Bake at 375°E for 35 to 40 minutes or until center is set, Cool completely; store in refrigerator Garnish.as desired, W servings. NUTRITIOM INFORMATION PER SERVING ‘MiRVING SIZE: URCHIN 115. RI 1/10 OF RECIPE PER SERVING: CAICHIER sop WHORETN to fj VTAMINA rs Sg Vitanisc * Be THIAMIRE 8% V3hing MIBORLATY a SDR Zot NIACIN y FOTASSICM ating caLeTIN. és th ts *Ceommain ess than 2% oF the U5 NEA of has nutiieen, Our taste panel was crazy about ibis pie! It bas a tasty macaroor orcest ard rippled layers of chocolate and whipped cream — mmm. Bavarian Chocolate Ripple Cream Pie CRUST 1 cup finely crushed crisp coconut Macaroon cookies Va cup finely chopped almonds | 4 cup firmly packed brown sugar — ‘4 cup flour VS Cup margarine or butter, melted FILLING 1 envelope unflavored gelatin 134 cups milk 34 cup sugar 2 o7, (2 squares) semi-sweet chocolate, chopped 2 tablespoons margarine or butter { teaspoon vanilla 1 cup whipping cream, whipped Heat oven to 350°E In armall bowl, combine all crust ingredicnts. Ps bottom and up sides of inch pic p: Bake at 350°F for 15 minutes; cool, Soften gelatin.in 1 cup of the milk for minutes, In small saucepan over medium heat, combine gelatin mixture, sugar and chocolate, stir constantly just until mixture begins to beil and chocolate is mehed, Remove from heat; stir in 2 tablespoons: Margarine until smooth. Add remaining 44 cup milk and vanilla; mix well, Chill until almost set. Alternately layer chocolate mixture ancl whipped cream in prepared crust forming 4 layers and ending with -whipped cream. With sparula, gently swirl through the top 2 layers to marble. Refrigerate at least 2h before serving. Garnish as c Store any remaining pic in retrigerator. § servings. NUTRITION INFORMATION PER SERVING SERVING SIZE. PERCENT IIR MDA VA OF RECIPE PRR SETVING Exenies 300 MMTEAN 1 Poorer. ig WEAMINA a CAMmGINORATE dig VITAMIN : ai ie THIAMINE i CHOLESTEROL «Gti RENCREAVT i, SOILS Tie Nac 2 ieassit one CALC wa aN ‘Coe Leak than 29% of dhe USL HLA thir nuaBarvarian Chocolate Ripple Cream PaAvrich, creamy filling i a delicate wreringuse sbetl, Chocolate Mousse Angel Pie MERINGUE SHELL 3 egg whites, room temperature 4 teaspoon cream of tartar Dash salt cup sugar Va teaspoon vanilla FILLING G-oz. pkg. semi-sweet chocolate chips 4 cup waler ‘ato 4 teaspoon almond extract 144 cups whipping cream, whipped d ‘Toasted sliced almonds Heatoven to 275°F, Generously butter 29-inch ple pan. In small howl, bear egg whites, cream of tartar and salt until Soft peaks form. Gradually add stagar and beat until stiff peaks form, Add vanilla; bear well. Using a metal spatula, spread meringue over the bottom and sides of prepared pan, building up the sides as high as possible, Bake at 275° for 1 hour Turn oven off, Let seal in-oven with door ajar for 1 hour Remove meringue shell from oven. In-small saucepan over low heat, combine chocolate chips and water, stirring constantly until smooth. Remove from heat; stir in alone extracl Gool, Fold chocolate mixture into2 cay the whipped cream. Spread filling in cooled meringue shell, Store in refrigerator Garnish with remaining whipped cream and. toasted sliced almonkls. 8 servings, NECTRITION INFORMATION PER SERVING SERVING 2K; MEUM LS. RDA UBOF RECIPE PER SERVING ‘CALORIES Je) PROTEDS 3% PRATELN VITAMIN 4. 0% CAMOHYERATE 3g VITAMIN ‘ Far THANE, ' CHOLESTEROL omg RADUNLAVIRE em SO0UM ssmg MALIN’ * OTASSELM teng, CALCIUM a an, iON “Contains lese Wan 2A the TLS RNA ofthis nursiene _ Use a wire whisk in this recipe to etel in mbang ingredients together by Pecarced, Sweet Chocolate Pie CFD CRUST 15-02, pkg. Pillsbury All Ready Pie ‘Crusts 1 teaspoon four FILLING 1 cup sugar V4 cup margarine or butter 4-07, bar sweet cooking chocolate, chopped 2 cup evaporated milk or half and-half 1 teaspoon vanilla 4 cgys 1 cup coconut ‘4 cup chopped pecans or walnuts: Whipped cream, if desired Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan, (Refrigerare remaining Crust for laver- use.) Hear oven to 350°E Tu mediom saucepan over low heat, combine: sugar, margarine and chocolate, stirring constantly until smooth. Transfer chocolate mixture into medium bowl; cool 5 minutes. Add evaporated milk, vinilla and eggs, whisk until well blended. Sprinkle coconut and pecans in bottom af pie ctustlined pan; slowly pour chocolate mixture over coconut and pecans Bake at $50°F for 35 to 45 minutes or until center is set, Cool completely, Serve with whipped cream, if desired. 8 to W) servings. NUTRITION INFORMATION PER SERVING PERCENTUS RDA SERVING 40 MOTE ue Sg VITAMINA 10% 42g VELAMIN'C + 2g THIAMINE fe Living REBOPLAVTE cs Boing NIACIN z Ling, CALC HIM oe Bion **Cosnintes es this 2% tye U5. ESA o hi an. ee