CHOCOLATE LOBSTER
1 medium (1 1/2 pound) fresh lobster
4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup milk
1 tablespoon butter
Preheat your oven's broiler. Split the lobster down the back
shell, remove the vein from the lobster's tail, and the sac that
is behind the eyes. Insert a long skewer into the tail to keep
from curling.
Broil the lobster about 5 inches from the heat for about 5
minutes on each side, or until the meat is opaque. Remove skewer
from tail.
While the lobster is cooking, make the chocolate sauce. In a
small glass bowl, combine the chocolate, milk, and butter.
Microwave on high, stirring every 15 to 20 seconds until melted
and smooth. Pour chocolate sauce over lobster, and serve.
You can also steam the lobster if you prefer.
CHOCOLATE CHERRY BISCOTTI
1/2 cup butter, softened
3/4 cup white sugar
3 eggs
2 teaspoons almond extract
3 cups flour
2 teaspoons baking powder
1/2 cup chopped candied cherries
1/2 cup mini semi-sweet chocolate chips
1/2 cup chopped white chocolate
Preheat oven to 350. Grease a large cookie sheet.
Cream together the butter and sugar until smooth. Beat in the
eggs one at a time, then stir in the almond extract. Combine the
flour and baking powder; stir into the creamed mixture until
just blended. Mix in candied cherries and mini chocolate chips.
With lightly floured hands, shape dough into two 10 inch long
loaves. Place rolls 5 inches apart on the prepared cookie sheet;
flatten each to 3 inch width.
Bake for 20 to 25 minutes, or until set and light golden brown.
Cool 10 minutes. Using a serrated knife, cut loaves diagonally
into 1/2 inch slices. Arrange slices cut side down on ungreased
cookie sheets.
Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn,
and bake an additional 5 minutes, or until browned and crisp.
Cool completely. Melt white chocolate in the microwave, stirring
every 20 to 30 seconds until smooth. Drizzle cookies with melted
white chocolate. Store in tightly covered container.
APPLE PIE BARS
2 1/2 cups flour
1 teaspoon salt
1 cup butter, chilled
1 egg yolk
2/3 cup milk
1 cup crushed cornflakes cereal
8 cups thinly sliced apples
1 cup white sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 egg white
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1 cup confectioners' sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla extract
Preheat oven to 350.
In a medium bowl, stir together the flour and salt. Cut in the 1
cup butter until mixture is mealy. With a fork, stir in the 2/3
cup milk and egg yolk. Divide dough into 2 equal parts. On a
lightly floured surface, roll out 1 piece of dough into a large
rectangle. Place on the bottom of a 9x13 inch baking pan.
Sprinkle cereal over the crust, then layer the apples over the
cereal. Stir together the 1 cup of white sugar, and the 1and 1/2
teaspoons of cinnamon and nutmeg; sprinkle over the apple layer.
Roll out the other half of the dough and cover everything in the
pan. Brush top crust with the reserved egg white and sprinkle
with a mixture of 2 tablespoons sugar, and 1/2 teaspoon of
cinnamon.
Bake for 45 minutes to 1 hour in the preheated oven. Top crust
should be lightly browned. Mix together the 1 cup of
confectioners' sugar, 1 and 1/2 tablespoons of milk, and 1/2
teaspoon of vanilla until smooth; drizzle over bars while they
are still warm.
CHOCOLATE BAR FONDUE
32 ounces milk chocolate, grated
1 1/4 cups heavy cream
1 tablespoon instant coffee powder
1 teaspoon vanilla extract
1 teaspoon white sugar
1/3 cup hot water
In a saucepan over medium heat, melt the chocolate with the
heavy cream. Mix in the instant coffee, vanilla extract, sugar,
and hot water. Continue to heat, stirring frequently, until the
mixture is smooth.
DOUBLE CHOCOLATE FRUIT TART ~ NO Bake
1 12 inch pizza pan.
CRUST:
1 1/2 cups vanilla wafer crumbs
1/3 cup Cocoa Powder
1/3 cup confectioners' sugar
1/2 cup butter, melted
FILLING:
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
3 tablespoons Cocoa Powder
1 tablespoon milk
1 1/2 teaspoons vanilla extract
TOPPING:
1 pint strawberries, halved
4 kiwis, peeled and sliced
1 cup fresh blueberries
2 bananas, sliced
1 fresh peach - peeled, pitted and sliced
1/4 cup apricot preserves
Make Chocolate Crumb Crust:
Butter bottom and side of
12-inch pizza pan. In medium bowl, stir together vanilla wafer
crumbs, cocoa and powdered sugar. Stir in butter. Press mixture
onto bottom and up side of prepared pan; refrigerate
thoroughly.
For the Double Chocolate Fruit Tart:
In medium bowl, beat
cream cheese, sugar, cocoa, milk and vanilla until smooth and
well blended. Spread mixture over Chocolate Crumb Crust.
refrigerate until chilled.
Arrange fruit on cream cheese
mixture. Heat preserves until thin; cool slightly. Glaze fruit
with preserves. Refrigerate until set. Cut into wedges.
FRUITY TART
1 (9 inch) pie crust, baked
1 (4.6 ounce) package non-instant vanilla pudding mix
3 cups milk
1/2 cup fresh strawberries, sliced
1/2 cup fresh blueberries
1 cup fresh peaches, pitted and sliced
1/2 cup fresh raspberries
1 cup kiwi, sliced
1/4 cup any flavor fruit jam
You can use any fruit of your choice
Combine pudding mix and
milk in a medium saucepan. Cook according to package directions.
Pour pudding into pastry shell and refrigerate until cool and
firm. Arrange fruit on top of pudding layer.
Place jam in a small saucepan over low heat, stirring
occasionally until runny. Using a pastry brush, coat fruit with
jam.
BRIE CRANBERRY & CHICKEN PIZZA
2 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 (12 inch) prepared pizza crust
1 1/2 cups cranberry sauce
6 ounces Brie cheese, chopped
8 ounces shredded mozzarella cheese
Preheat oven to 350.
Chop chicken breasts into bite-size pieces. Heat oil in medium
skillet until hot. Add chicken and saute until browned and
almost cooked through.
Spread cranberry sauce over the pizza crust. Top with chicken,
brie and cover with mozzarella.
Bake at 350 for 20 minutes.
CINNAMON CAKE
2 cups flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
2/3 cup shortening
1 1/3 cups white sugar
1 1/2 teaspoons vanilla extract
3 eggs
2/3 cup milk
CINNAMON SYRUP
1/2 cup white sugar
6 tablespoons butter
1/3 cup water
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
Preheat oven to 350. Grease and lightly flour a 10 inch Bundt
pan. Stir together the flour, baking powder, 1 teaspoon ground
cinnamon and salt; set aside.
In a large bowl, beat shortening, 1 1/3 cups white sugar and 1
1/2 teaspoon vanilla until light and fluffy. Add eggs one at a
time, beating for at least 1 minute after each egg. Beat in the
flour mixture alternately with the milk. Pour batter into
prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a
toothpick inserted into the center of the cake comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack.
Remove cake from pan while it is still warm, and poke holes
around the top of the cake with a fork. Pour the warm cinnamon
syrup into the holes and onto the top and sides of the cake.
To Make Cinnamon Syrup: In a saucepan, combine 1/2 cup white
sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons
ground cinnamon. Heat and stir until butter melts.
GINGERSNAP PUMPKIN PIE
1 3/4 cups gingersnap cookie crumbs
2 1/2 tablespoons butter, melted
2 tablespoons white sugar
1 1/2 cups canned pumpkin
3/4 cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 (12 fluid ounce) can evaporated milk
Preheat oven to 325.
Combine cookie crumbs, granulated sugar, and melted butter in a
9 inch pie pan. Press into sides. Bake for 5 minutes. Cool
completely.
Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg,
salt, vanilla, eggs, and milk. Blend with wire whisk until
combined.
Pour into crust. Bake at 325 for 1 hour. Let cool. Refrigerate
to chill.
CHOCOLATE CHIP COOKIE PIE
2 eggs
1/2 cup flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 cup butter, melted
1 cup semisweet chocolate chips
1 cup chopped pecans
1 (9 inch) pie shell
Preheat oven to 325.
In large mixing bowl, beat eggs until light and foamy. Add
flour, sugar and brown sugar and beat until well blended. Blend
in melted butter. Stir in chocolate chips and nuts. Pour into
pie shell.
Bake at 325 for 1 hour. Remove from oven. Serve warm with
whipped topping or ice cream.
VALENTINE PANCAKES
Spice up plain batter with chocolate powder or cinnamon. Use a
turkey baster to "draw" pancake batter onto the hot griddle,
making hearts, kisses, animals, or letters. Serve with raspberry
syrup or sliced strawberries.
Make a waffle banana split bar
for the family, pile fresh or frozen waffles high with ice
cream, bananas, chocolate syrup, whipped cream, and chopped
nuts. Don't forget the cherry on top
CHOCOLATE FONDUE
2 cups milk chocolate chips
3 tablespoons heavy cream
2 tablespoons cherry brandy
1 tablespoon strong brewed coffee
1/8 teaspoon ground cinnamon
Combine chocolate, cream, brandy, coffee and cinnamon in a
fondue pot over a low flame (or in a saucepan over low heat).
Heat until melted, stirring occasionally. Serve at once with
fresh sliced strawberries, bananas, apples, oranges, pineapple,
or pretzels.