86-Lancaster Farming, Saturday, December 15, 2001 ii/cksiise f/o/n top left a/ainel. ~nnalloH Bum me Tone, C/a/then v Pear Cobble/, Death b\ Chocolate Chocolate Clinnkoliolu Cookies, Molten Mocha Cakes ana Golden Raisin and Apple Pie Caramel Marshmallow Brownie Torte Prep: 25 minutes Bake 40 minutes I pkg (12 oz.) semi-sweet chocolate chunks or 1-1/2 pkg. (12 squares) semi sweet baking chocolate, coarsely chopped, divided 3/4 cup (1-1/2 sticks) butter 3/4 cup sugar 3 eggs 1 tsp. vanilla 1/3 cup flour 1/4 tsp. salt 1/2 cup walnuts or pecans, chopped (optional) 25 caiamels 2 tbsp. milk I cup miniature marshmallows HEAT oven to 350°F. Giease and flour 9-mch round cake pan. Line bottom of pan with waxed paper. MICROWAVE 1 cup of the chocolate chunks and butter in large miciowavable bowl on HIGH 2 minutes oi until butter is melted Stir until chocolate is completely melted STIR sugai into chocolate mixtuic until well blended.,Mix in eggs and vanilla Stir in floui and salt until well blended Stn in nuts. Pout into picpaied pan. BAKE 40 minutes oi until toothpick mseited in centei comes out with tudgy ciumbs. DO NOT OVERBAKE. Cool in pan 5 minutes Run small kmte around side of pan to loosen edge. Inveit cake onto seiving plattei Remo\c waxed papei Cool slightly. MICROWAVE caramels and milk in medium microwavable bowl on HIGH 2 minutes oi until caiamels begin to melt Stn until mixtuic is smooth Spi inkle maishmallows and lemammg chocolate chunks overtoite Dnzzle with caiamel mixtuie Makes )2seivings Cranberry Pear Cobbler Prep; 20 minutes Bake: 30 minutes 5 cups sliced peeled pears 1 cup dried cranberries 2/3 cup sugar 3 tbsp. Minute Tapioca 1/4 tsp. ground ginger 1 cup water 2 tbsp. butter 3/4 cup flour 2 tbsp. sugar 1 tsp. baking powder 1/8 tsp. salt 1/4 cup (1/2 stick) butter or margarine, chilled, cut into pieces 1/4 cup milk HEAT oven to 375°F. MIX pears, dried cranberries, 2/3 cup sugar, tapioca, ginger and water in large saucepan. Cook on medium heat, stirring constantly, until mixture comes to full boil. Pour into 8-inch square baking dish. Dot with 2 tbsp butter. MIX flour, 2 tbsp. sugar, baking powder and salt in laige bowl. Cut in 1/4 cup butter until mixture resembles coaise ciumbs Stir in milk until mixtuie forms soft dough Diop dough by tablcspoonfuls onto hot pear mixture BAKE 30 minutes or until topping is golden brown Serve wai m with thawed whipped topping or ice cieam, it desued. Makes 8 seivings Cranberry Apple Cobbler: Substitute apples foi pcais and 1/2 tsp ground cinnamon lot the ginger Molten Mocha Cakes Piep 15 minutes Bake 16 minutes I pkg. (8 squaies) semi sweet baking chocolate 1 cup (2 sticks) buttei Cookies , 2 'cups powdered sugar 1/2 cup flavored instant coffee, any flavor 5 eggs 4 egg yolks 3/4 cup flour Raspberries (optional) HEAT oven to 425°F. BUTTER 8 (6-oz.) custard cups or souffle dishes. Place on cookie sheet. MICROWAVE chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in powdered sugar and flavored instant coffee until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter among prepared custard cups. BAKE 15 to 16 minutes or until firm around edges but soft in centers. Let stand I minute; run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdeied sugar. Garnish with raspberries. Makes 8 servings. Make Ahead: Piepare and bake as directed, cool slightly. Cover custard cups with plastic wrap. Refngeiate up to 2 days. Place custard cups on cookie sheet Reheat in 425°F oven toi 15 minutes oi until warmed Golden Raisin and Apple Pie Prep. 30 minutes Bake 50 minutes 6 cups thinly sliced peeled Golden Delicious apples 3/4 cup sugar 1/2 cup golden taisins 2 tbsp Minute Tapioca 1/2 tsp giound cinnamon 1/4 tsp giound nutmeg I pkg (15 oz ) retngeiated pie ciust I tbsp. buttei As the traditional carol goes, “There’s no place like home for the holidays.” And, there’s nothing more satisfying than baking homemade holiday desserts that elicit “oohs” and “aahs” from family and friends. Amid the hustle and bustle of the season, however, it can be difficult to find enough time to bake batches of brownies, cascades of cookies and perfect pies. That’s why these six recipes are perfect for today’s holiday baker. Each takes less than 30 minutes to prepare, but the results are so rich and indulgent, people will think you spent hours in the kitchen. So this holiday season, treat your family and friends to home-baked goodies from scratch—without the hassle! For additional recipes like these, be sure to visit www.bakerschocolate.com or www.minutetapioca.com. HEAT oven to 400°F. MIX apples, sugar, raisins, tapioca, cinnamon and nutmeg in large bowl Let stand 15 minutes. PREPARE pie crusts as directed on package for two-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust; seal and flute edge. Cut several slits to permit steam to escape. BAKE 45 to 50 minutes or until juices form bubbles that burst slowly. Cool. Makes 8 servings. How To Make Lattice Top Crust: Cut second pie crust into 10(1/2- mch) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge. Bake as directed. Death by Chocolate Cookies Prep: 15 minutes Bake; 14 minutes 1 pkg. (8 squares) semi sweet baking chocolate 3/4 cup firmly packed brown sugar 1/4 cup (1/2 stick) butter softened 2 eggs I tsp. vanilla 1/2 cup flour 1/4 tsp. baking powder 1 pkg. (8 squares) semi- sweet baking chocolate, coarsely chopped or 1-1/2 cups semi sweet chocolate chunks 2 cups walnuts, chopped (optional) HEAT oven to 350°F. MICROWAVE chocolate squares in large microwavable bowl on HIGH 2 minutes. Stir until chocolate is melted and smooth. Stu in sugar, butter, eggs and vanilla with wooden spoon until well blended. Stu in flour and baking powdei. Stu in chopped chocolate and nuts Drop by scant 1/4 cupfuls onto ungieased cookie sheets. BAKE 13 to 14 minutes oi until cookies aie putted and teel set to the touch. Cool 1 minute, lemove from cookie sheets Cool completely on wne racks. Makes about 18 large cookies Note: It omitting nuts, mciease tloui to 3/4 cup to prevent spieadmg Makes about 15 laige cookies Variations: Everything-But-The-Kitchen- Sink Cookies Piepaie as dnected, substituting 2 cups total ot any of the following foi the nuts- laisms. *. *> *»--*fc*.*< •*****•* «,-*»,•> •, toasted Bakei’s Angel Flake coconut, dried cherries, chopped macadamia nuts, dried cranberries, toasted slivered almonds, dried chopped apricots or dried mixed fruit bits. Bar Cookies: Spiead dough m greased, foil-lined 13x9-inch baking pan. Bake at 350°F for 22 to 24 minutes. Cool completely in pan on wire rack. Makes 2 dozen. Smaller Cookies: Drop by heaping tablespoonfuls onto ungreased cookie sheets. Bake at 350°F for 12 to 13 minutes. Makes about 2-1/2 dozen smaller cookies. Make Ahead: After cookies are completely cooled, wrap in plastic wrap and place in an airtight plastic container or zipper-style freezer plastic bag. Freeze cookies up to I month. Bring cookies to room temperature before serving. How To Freeze Cookie Dough: Freeze 1/4 cupfuls of cookie dough on cookie sheet 1 hour. Transfer to airtight plastic container or zipper style freezer plastic bag. Freeze dough up to 1 month. Bake frozen cookie dough on ungreased cookie sheet at 350°F for 20 to 23 minutes. Chocolate Chunkoholic Cookies Prep; 15 minutes Bake: IS minutes 1-3/4 cups flour 3/4 tsp. baking soda 1/4 tsp. salt 3/4 cup (1-1/2 sticks) butter softened 1/2 cup granulated sugar 1/2 cup firmly packed brown sugar 1 egg 1 tsp. vanilla 2 pkg. (12 oz. each) semi sweet chocolate chunks HEAT oven to 375°F. MIX flour, baking soda and salt in medium bowl; set aside. BEAT butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat well. Gradually beat in flour mixture. Stir in chocolate chunks. Drop by scant 1/4 cupfuls onto imgi eased cookie sheets. BAKE 14 to 15 minutes.or just until golden brown. Cool 1 minute, icmove from cookie sheets Cool completely on wire racks. Makes about 22 large cookies. Make Ahead: Attei cookies aie completely cooled, wiap in plastic wiap and place in an airtight plastic containei oi zippei-style tieezei plastic bag Fieeze cookies up to I month Bring cookies to room temperatuie before serving