CHOCOLATE PIZZA
1 pound homemade pizza dough or purchased pizza dough
2 teaspoons butter, melted
1/4 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup semisweet chocolate chips
2 tablespoons milk chocolate chips
2 tablespoons white chocolate chips
2 tablespoons chopped hazelnuts, toasted
Position the oven rack on the bottom of the oven and preheat to 450 degrees F.
Line a heavy large baking sheet with parchment paper. Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheet. Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes.
IMMEDIATELY spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over. Bake just until the chocolate begins to melt, about 1 minute. Sprinkle the hazelnuts over the pizza. Cut into wedges and serve.
SHRIMP BUTTER TEA SANDWICHES
1 cup butter
1 cup minced cooked shrimp
1/4 tsp. salt
dash paprika
3 tablespoons lemon juice
lettuce
thinly sliced country style white bread, crusts removed
Cream butter shrimp, salt, lemon and paprika to a paste or leave a little more texture if you wish. Spread a small slice bread with the shrimp butter, add a piece of lettuce and top it with another slice of bread. This is also good on a cracker with a tiny sprig of fresh dill topping it off.
CHOCOLATE TEA BREAD
1/4 cup butter, softened
2/3 cup sugar
1 egg
1-1/2 cups flour
1/3 cup cocoa
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
Cream butter, sugar and egg in large mixer bowl until light and fluffy. Combine flour, cocoa, baking soda and salt; add alternately with buttermilk to creamed mixture. Beat on low speed just until blended. Pour into greased 8-1/2x4-1/2x2-1/2 inch loaf pan. Bake at 350 for 55 to 60 minutes. Remove from pan; cool completely on wire rack and slice.
RASPBERRY CRUMB SQUARES
3/4 cup butter
1 cup brown sugar
1 2/3 cup flour
1 tsp. baking soda
1 1/2 cups quick oats, uncooked
1 12 ounce jar of raspberry preserves
Cream butter, beat in brown sugar, gradually beat in flour, salt, baking soda and mix well. Stir in oats. Pack 1/2 the mixture into bottom of greased 9x12 pan. Spread the preserves over bottom of crust--not quite to the edges. Spread remaining crust mixture over preserves. Bake in a preheated 400 degree oven for 20-25 minutes until browned. Remove from oven and cool in pan placed on rack. When cool, trim off 1/2" around sides if the edges are too crisp and cut into small squares.
FRENCH CHOCOLATES
8 squares unsweetened chocolate
4 ounces German sweet chocolate
1 can sweetened condensed milk (15 ounces)
1 cup crushed nuts
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.
HEART SHAPED CUPCAKES
To make heart-shaped cupcakes,
Fill paper- or foil-lined muffin cups half full of batter.
Then tuck a 1/2-inch foil ball or a marble between the liner and the cup to form a heart shape. Bake cupcakes as directed.
CUPIDS KABOBS
1-1/2 cups cold milk
1 package (3.4 oz) instant vanilla pudding mix
1 cup (8 oz) cherry vanilla yogurt
1 carton (8 oz) frozen whipped topping, thawed
Assorted fruit- seedless grapes, apple chunks, strawberry halves and/or pineapple chunks
Fresh mint sprigs
In a bowl, combine milk and pudding mix; mix well. Let stand for 2-3 minutes. Add yogurt; mix well. Fold in whipped topping. Refrigerate. Thread fruit onto bamboo skewers; add a mint sprig on the end of each to resemble feathers on an arrow. Serve with dip.
Yield: 4 cups dip.