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