Chocolate Covered Cherries

2 1/2 c. confectioners' sugar
1/4 c. butter or margarine, softened
1 tbls. milk
1/2 tsp. almond extract
2 (8oz. each) jars marachino cherries with stems, well drained
2 c. semisweet chocolate chips
2 Tbls. shortening

In mixing bowl, combine sugar, butter, milk, and
extract; mix well. Knead into large ball. Roll into 1
inch balls & flatten each into 2 inch circle. Wrap
around cherries & lightly roll in hands. Place with
stem up on waxed paper-lined baking sheet. Cover
loosely & refrigerate 4 hours or over night. Melt the
chocolate chips & shortening in a double-boiler or
microwave-safe bowl. Holding onto stem, dip cherries
into chocolate; set on waxed paper to harden. Store in
a covered container. Refrigerate 1-2 weeks before
serving. The longer the sit the juicier the center
will be. Makes about 3 dozen.

This recipie was found at: The Student Chow Page.

Chocolate Lump

2 egg whites
2 tbsp. prune butter
1/4 c dark brown sugar
1-1/2 tbsp. cocoa
1/3 c Fatfree buttermilk
1/2 c whole wheat pastry flour
1/2 c wheat bran
1/2 t baking soda
Dash of salt

"Frosting"
1 tbsp. fatfree sour cream
3 tbsp. fatfree buttermilk
1 tbsp. dark brown sugar
1 tsp. extract of choice (I use hazelnut)
Dash of agar agar

Cream egg, butter, sugar, cocoa. Stir in buttermilk.
In a separate bowl, combine dry ingredients then add
to liquid and mix well. Pour into a 9" round pan and
bake for 20-30 minutes at 350.

While baking, blend together frosting ingredients and
freeze. Cool chocolate lump for 5 minutes on a rack,
frost (really, more like a sauce), and eat warm.
Serves 1.

This recipie was found at: http://www.geocities.com/Heartland/Woods/5661/desserts.html

Double Chocolate Fantasy Bars