Extreme Cuisine

2 c Flour

1/2 c Sugar, brown

2 1/2 t Baking powder

1/4 t Salt

1/4 c Butter, sweet chilled

3/4 c Peanut butter, creamy

1/4 c Milk

2 Egg

2 t Vanilla

1/2 c Peanuts, unsalted chopped

1 1/2 oz Chocolate, bittersweet

Approx.
Cook Time: 0:17 Break chocolate into 8 equal pieces. Preheat oven to 375F.
In a large bowl, stir together the flour, brown sugar, baking powder, and salt.
Cut the butter into 1/2-inch cubes and distribute them over the flour mixture.
With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, stir together the peanut butter mixture to the flour mixture and knead until combined.
Knead in the peanuts.
Pat the dough out into a 1/2-inch thickness on a cutting board.
Using a floured 2-1/2 in.
to 3-in.
diameter crinkled round biscuit cutter, cut out rounds from the dough.
Gather the scraps together and repeat until all the dough is used and there are 16 round.
Place 8 of the rounds on an ungreased baking sheet.
Top each round with a piece of the chocolate and one of the remaining circles of dough.
Press the edges gently to seal.
Bake for 17-19 minutes, or until lightly browned.
Remove the baking sheet to a wire rack and cool 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container. VARIATION (Randy’s Preference): Make the dough as above, omitting bittersweet chocolate, substituting 1/2 c.
unsalted peanuts for the chopped peanuts and kneading in 3/4 c.
semisweet chocolate chips at the same time.
Put the dough into a 9-inch diameter circle on a baking sheet.
With a serrated knife, cut into 8 wedges.
Bake 20-22 minutes, or until a cake tested or toothpick inserted into the center of a scone comes out clean.
Cool as above and recut into wedges, if necessary.

2 oz Unsweetened chocolate

1/2 c Butter

1 c Sugar

2 Eggs

1/2 c Flour

1 ts Vanilla

1 c Chopped pecans

16 Large marshmallows

1.
Preheat oven to 350.
Grease an 11 1/2 x 7 baking pan.
Melt chocolate

and butter in top of double boiler over hot water.
Set aside.
2. Cream sugar and eggs until light and fluffy.
Add flour.
Beat.
Add melted chocolate and butter.
Beat well.
Mix in vanilla and pecans. 3.
Pour into prepared pan.
Bake 18 minutes.
Remove from oven and cover with marshmallows.
Return to oven and bake until marshmallows are lightly browned.
4.
Cool slightly and cut into bars.
from: _Cookiemania_

1 c Butter or margarine,

-softened 3/4 c Peanut butter

3/4 c Sue Bee Honey

3/4 c Brown sugar

1 t Vanilla

2 Eggs

1/3 c Unsweetened cocoa

1 t Baking soda

1/2 t Salt

2 1/3 c Flour

10 oz Peanut butter cups, cut up

1 c Semisweet chocolate chips

Mix butter, peanut butter, Sue Bee Honey, brown sugar, vanilla and eggs until smooth and creamy.
Add dry ingredients until mixed. Dough will not be stiff.
Mix in cut-up peanut butter cups and chips.
Refrigerate dough 2 hours.
Preheat oven to 325′F.
Drop by heaping teaspoonfuls onto ungreased cookie sheet.
Bake for 10-12 minutes.

1 pt Chocolate ice cream, softene

Spreadable but not melted 1 c Nutella

2 pt Coffee ice cream, softened u

Spreadable but not melted 8 Toasted peeled hazelnuts

Recipe by: Elinor Klivans BAKE AND FREEZE DESSERTS Have ready 8 ramekins with a 5 to 6 oz capacity.
Spread 1/4 cup chocolate ice cream in the bottom of each ramekin.
Drizzle 2 tsp nutella evenly over the chocolate ice cream.
Spread 1/2 cup coffee ice cream in each ramekin.
Smooth the top.
Freeze the ramekins until the coffee ice cream is firm, about 30 minutes.
Removing only 4 ramekins from the freezer at a time, spread a smooth layer of nutella over the coffee ice cream.
Place a hazelnut in the center of each filled ramekin.
Freeze the ramekins just until the topping is firm, about 15 minutes.
Serve.
TO FREEZE AHEAD: Wrap each ramekin tightly with plastic wrap.
Gently press heavy aluminum foil around each ramekin. Label with date and contents.
Freeze up to 2 weeks.
TO SERVE: Unwrap the ramekins and let sit at room temperature 5 to 10 minutes to soften the ice cream slightly.

3/4 c Vegetable oil

2/3 c Sugar

1 lg Egg

1 ts Baking powder

1/2 ts Baking soda

1 1/2 c All-purpose flour

1/3 c Unsweetened cocoa

2 tb Water if dough is dry

1/4 c Chopped walnuts

1/2 c Semisweet chocolate chips

Beat together the oil, sugar, and egg.
Add the rest of the ingredients and stir to blend well.
Let stand for 10 minutes.
Drop by spoonfuls, about 1 inch apart, onto a lightly oiled baking sheet.
Bake for about 8 minutes at about 375 F.
My note: Temperature and water are not in the printed version of this recipe but come from the previous recipe Peanut Butter Chocolate Chip Cookies.
They did not need to bake as long as 12-15 min.
One cookie - 106 calories, 1 starch/bread, 1 fat exchange 2 g protein, 18 g carbohydrate, 6 g fat, 124 mg sodium Quick &amp Easy Diabetic Menus by Betty Wedman, M.S., R.D.
1993 ISBN 0-8092-3853-5 Shared and tested with Granola sub.
for nuts by Elizabeth

Rodier Dec 93

———————————–CRUST———————————– 1 1/4 c Graham cracker crumbs

1/4 c Unsweetened cocoa

1/3 c Unsweetened applesauce

1/4 c Sugar

1/4 ts Cinnamon

2 ts Margarine

———————————-FILLING———————————- 18 oz Nonfat frozen coffee yogurt

2 tb Chocolate syrup

In a medium bowl, mix crumbs, cocoa, sugar, cinnamon, applesauce and margarine until combined.
Press mixture evenly on bottom and side of a 9-inch pie pan.
Bake approximately 10 minutes at 350 degrees until firm.
Cool and set aside.
Refrigerate.
Spread softened yogurt evenly over pie crust to form filling.
Place in freezer.
Drizzle with chocolate syrup before serving.

4 oz Unsweetened Chocolate

12 oz Semi-Sweet Chocolate

3 oz Unsalted Butter

3 oz Margarine

1 1/2 T Instant Espresso

4 Eggs

1 1/2 c Sugar

4 T Vanilla

3 c Flour

1/2 t Baking Powder

1/4 t Salt

6 oz Semi-Sweet Chocolate

8 oz Pecan Halves

8 oz Walnut Halves

6 oz Semi-Sweet Chocolate, melted

in oven until toasted, 10 to 12 minutes or until they develop a toasty aroma.
Remove from oven and set aside to cool.
Increase oven temperature to 350 degrees.
Place unsweetened chocolate, 12 oz semi-sweet chocolate, butter, margarine and espresso in top of double boiler and place over simmering (not boiling) water until chocolate is about 3/4 melted.
Meanwhile, beat the eggs with a wire whisk in a large mixing bowl.
Gradually add sugar, whisking until mixture becomes thick and light in color.
When chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance.
Gradually whisk chocolate into egg mixture. Stir with a wooden spoon to incorporate.
Sift flour, baking powder and salt directly into chocolate mixture.
Gently stir until the dry ingredients are barely incorporated.
Cut the 6 oz of semi-sweet chocolate into 1/2 inch chunks and stir into dough along with the toasted nuts.
Lightly butter 4 aluminum baking sheets.
(do not use foil or cookies will burn) Drop dough by tablespoonfuls, 12 to a sheet to leave room for cookies to spread.
Bake only one sheet at a time in center of oven.
Bake at 350 degrees for 10 to 12 minutes, or until cookies lose their shine.
Cookies will still be very soft. Allow to cool for 2 minutes before removing from pans.
Using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern.
Allow to cool at least 1 hour before storing in tins.
Makes 50 one-ounce cookies

1/2 c Semisweet chocolate chips

4 tb Finely chopped fresh mint

48 Almonds, toasted and coarsly

Chopped 24 Fresh figs, halved

Preheat the oven to 350.
In a small mixing bowl, combine the chips, mint, and almonds, stirring well.
Press a bit of this mixture into each fig half.
Lightly spray or wipe a baking sheet with vegetable oil.
Place the figs on the baking sheet and bake for 15 minutes.
Serve warm or at room temperature.

3 tb Brandy

1/2 c Golden raisins

12 oz Semisweet chocolate

7 oz Unsalted butter

5 Eggs; separated

1 lb Puff pastry

2 c Sugar

16 Cream puffs, filled

-(with pastry cream) 2 c Whipping cream

To plump raisins, heat brandy and raisins over low heat.
Set aside to soak.
Chop 9 ounces chocolate in small pieces.
Melt with butter in top of double boiler over barely simmering water.
When melted, remove immediately and whisk in egg yolks.
Add plumped raisins.
Beat egg whites until soft peaks form.
Fold into chocolate-raisin mixture.
Cover and chill 3 to 4 hours or overnight.
Roll puff pastry into 12-inch circle about 1/4-inch thick.
Pierce with fork.
Let rest 25 minutes.
Place on baking sheet and bake at 450F until golden brown, about 15 to 20 minutes. Caramelize sugar in heavy

skillet until golden brown.
Do not overbrown.
Remove immediately from heat.
Using fork, quickly dip one half of each cream puff into caramel and place on buttered parchment paper.
When caramel has set, dip uncoated half in caramel.
Cool.
Place caramel-coated cream puffs around puff pastry.
Fill center with chilled chocolate filling.
Melt remaining 3 ounces chocolate.
Whip cream until soft peaks form.
Fold melted chocolate into half of whipped cream.
Set aside.
Spoon remaining half of whipped cream into pastry bag fitted with a large round tube.
Pipe dome-shaped balls in rows over chocolate filling, leaving spaces between rows.
Repeat, using chocolate whipped cream, filling in spaces between rows of white whipped cream to create stripes.
Makes one 12-inch cake

1/4 c Light Cream

1 oz German Cooking Chocolate *

3/4 ts Sugar

Dash Salt 1 Beaten Egg Yolk

1/8 ts Vanilla

Whipped Cream (Opt.) * German Chocolate should be corasely chopped.
In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt.
Micro-cook, uncovered, on 100% power about 1 minute or till chocolate is melted, stirring after 30 seconds.
Stir about HALF of the hot mixture into the beaten egg yolk.
Return all to the bowl, mixing well.
Micro-cook, uncovered, on 50% power for 1 to 2 minutes or till thickened, stirring every 15 seconds.
Stir in vanilla.
Pour into pot de creme cup or 6 ounce custard cup.
Cover and chill for several hours or till firm. Garnish with whipped cream, if desired.
NOTE: SELECTING THE RIGHT CHOCOLATE: You′ll find three basic types of chocolate in the baking supplies department of most supermarkets– semisweet chocolate, unsweetened chocolate, and sweet chocolate.
The semisweet chocolate is made from chocolate that is just slight sweetened with sugar. Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar.
And sweet chocolate, such as the German cooking chocolate used in the Chocolate Pots de Creme recipe, is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings.

6 Bananas — peeled

1 Cup Almonds — sliced

1 Cup Chocolate sauce

4 Ounce Orange liquor (Grand Marnier) — (Triple Sec)

Butter — clarified — as needed

Cut bananas in half lengthwise.
Saute bananas and almonds in butter until golden brown.
Heat chocolate sauce and combine with orange liquor.
Pour chocolate sauce onto dessert plates covering the center of the plates.
Arrange bananas neatly on each of t h

2/3 c Unsalted butter

2 oz Unsweetened chocolate

- cut into small pieces 2 oz Semisweet chocolate

- cut into small pieces 1 c Granulated sugar

3/4 c Light brown sugar, packed

3 Jumbo eggs

1 1/2 c Sifted all-purpose flour

1/2 ts Salt

2 ts Vanilla

1 1/2 c Coarsely chopped walnuts

- OR pecans PREHEAT THE OVEN TO 375F.
Melt the butter with the four squares of chocolate in a large saucepan over low heat, stirring often.
Remove the pan from the heat and mix in the granulated and brown sugars, eggs (one at a time), flour, salt, vanilla and nuts.
Spread the batter into a well-buttered 9-by-9-by-2-inch baking pan, pushing it well into the corners and smoothing the top.
Bake the brownies uncovered for 35 to 40 minutes, or until the brownies feel fairly firm and begin to pull away from the sides of the pan.
Cool the brownies in the upright pan on a wire rack for at least 30 minutes.
Cut them into large squares.

1 pk DUNCAN HINES Golden Sugar

-Cookie Mix 42 Candied cherries

1/2 c Semi-sweet chocolate chips

1 t CRISCO Shortening

1.
Preheat oven to 375′F.
Grease baking sheets.

2.
Prepare cookie mix following package directions.
Shape thin layer of

dough around each candied cherry.
Place 2″ apart on greased baking sheets.
Bake at 375′F.
for 8 minutes until set but not browned.
Cool 1 minute on baking sheets.
Remove to cooling racks. Cool completely.
3.
Place chocolate chips and shortening in small resealable plastic bag

seal.
Place bag in bowl of hot water for several minutes.
Dry with paper towel.
Knead until blended and chocolate is smooth.
Snip pinpoint hole in corner of bag.
Drizzle chocolate over cookies. Allow drizzle to set before storing between layers of waxed paper in airtight container.
Makes 3 to 3 1/2 dozen cookies TIP: Well-drained maraschino cherries may be substituted for candied cherries.

Bake 15-20 minutes or until wooden pick inserted in center comes out clean.
Cool slightly in pan on wire rack.
Remove from pans. Sprinkle powdered sugar over tops of muffins, if desired.
Serve warm.
Store, covered, at room temperature or freeze in airtight container for longer storage.

NUTRITIONAL INFORMATION PER MUFFIN: 100 calories 2 grams protein 22 grams carbohydrates 1 gram fat; 0 milligrams cholesterol; 200 milligrams sodium; 45 milligrams calcium.

1 1/4 c Blanched whole almonds

-(about 7 ounces) 1 1/2 c Powdered sugar

3 1/2 tb Unsweetened cocoa powder

2 1/2 ts Ground cinnamon

1/8 ts Ground cloves

3 oz Bitterswet (not unsweetened)

-or swmisweet Chocolate, chopped fairly -fine 1/4 ts (generous) almond extract

2 lg Egg whites

2 To 5 Tbl confectioners’

-sugar for rolling out -cookies Heat oven to 325F.
Line several baking sheets with aluminum foil.
In a food processor, process the almonds and 1 cup powdered sugar until the almonds are powder-fine but not oily; stop the processor and scrape down the sides several times.
Add the cocoa powder, cinnamon, cloves, and chocolate; continue processing until the chocolate is finely ground.
Add the remaining 1/2 cup powdered sugar, the almond extract, and egg whites; process until the mixture is blended and just forms a mass. Set the dough aside for 5 to 10 minutes to stiffen slightly. Generously dust a work surface with powdered sugar.
If the dough seems too soft to roll out easily, dust it with more sugar and knead until the consistency is manageable, but avoid adding any more sugar than absolutely necessary.
Roll out the dough to 1/4 inch thickness, lifting it with a spatula frequently and redusting the surface and rolling pin with powdered sugar to prevent sticking.
Cut out the cookies using a 2 1/4-inch heart-shaped (or similar) cutter.
Use a spatula to transfer the cookies to the prepared baking sheets, about 1 inch apart.
Bake the cookies for 9 to 12 minutes or until almost firm on top and slightly puffy.
Let them stand on the foil lined baking sheets until completely cooled. Peel from the foil.
Store airtight for 3 to 4 days.
Freeze, airtight, for longer storage.
Makes about forty 2 1/4-inch cookies. [THE BALTIMORE SUN November 25.
1990] Posted by Fred Peters.

1 Pie crust, baked empty

1 c Milk chocolate chips

3 tb Milk

1 ts Vanilla extract

1 pk Frozen sliced strawberries

-in syrup (thawed) 1 pk (8 oz for regular crust;

-12 oz for deep dish crust) -frozen whipped topping -(not lite) thawed In medium microwave safe bowl, combine chhocolate chips and milk.
Microwave on MEDIUM (50% power) 1 1/2 minutes stirring every 30 seconds.
Stir until chocolate is completely melted and smooth. Stir in vanilla.
Pour chocolate inot baked pie crust.
Refrigerate at least 2 hours.
Before serving, stir together strawberries and whipped topping in medium bow.
Spread over chocolate layer.
Garnish with chocolate nonpareils (optional)

———————————-PUDDING———————————- 1 Loaf french bread

4 tb Cocoa powder

1 tb Vanilla

5 c Skim milk

3/4 c Sugar

4 Egg whites, lightly beaten

——————————RASPBERRY SAUCE——————————
1 pk Frozen raspberries in light

-syrup, unfrozen Pudding: Cube bread and place in a large bowl. Combine milk, cocoa, sugar and vanilla until well blended.
Add egg whites and stir.
Pour mixture over bread.
Cover and let stand in refrigerator for 30-45 minutes.
Pre heat oven to 350 degrees.
Place mixture in an oven proof dish and place in a water bath (about 1-inch).
Bake for 45 minutes.
Rapberry Sauce: Puree raspberries in blender.
Strain through sieve to remove seeds.
Refrigerate sauce until serving time.
Use 2 TBS sauce per serving.
Place sauce on plate, place pudding on sauce and garnish with fresh berries.

———————————–CRUST———————————– 2/3 c Chocolate wafer crumbs

1/3 c Graham cracker crumbs

1/4 c Unsalted butter; melted

—————————DARK CHOCOLATE MOUSSE—————————
4 oz Semi-sweet chocolate

- finely chopped 2 oz Unsweetened chocolate

- finely chopped 6 Egg yolks

3/4 c Sugar

1/2 c Frangelico liqueur

1 1/4 c Chilled whipping cream

—————————WHITE CHOCOLATE MOUSSE—————————
3/4 c Whipping cream

10 oz White chocolate; chopped

3 tb Frangelico liqueur

1 1/3 c Whipping cream; chilled

2 oz Semisweet chocolate

- coarsely chopped 1 tb Unsalted butter

FOR CRUST: Preheat oven to 350?F.
Mix all crumbs in bottom of 9-1/2-inch springform pan.
Pour butter over.
Mix with fork until well-blended.
Press mixture firmly onto bottom of pan.
Bake 8 minutes.
Cool crust on rack.
FOR DARK CHOCOLATE MOUSSE: Stir both chocolates in double boiler over barely simmering water until smooth and melted.
Cool to lukewarm.
using electric mixer, beat yolks to blend in large bowl.
Gradually add sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted.
Blend in Frangelico, then melted chocolate.
Whip cream in another bowl until soft peaks form.
Fold 1/3 of cream into chocolate mixture.
Gently fold in remaining cream.
Pour mixture into crust; smooth top.
Freeze until set, about 30 minutes.
FOR WHITE CHOCOLATE MOUSSE: Bring 3/4 cup cream to boil in heavy small saucepan.
Reduce heat and simmer 2 minutes.
Finely chop white chocolate in processor.
Pour hot cream through feed tube and blend until mixture is smooth, about 1 minute.
Transfer to medium bowl. Cool completely.
Stir Frangelico into white chocolate mixture. Using electric mixer, whip 1 1/3 cups cream in medium bowl until peaks form.
Fold 1/3 cream into

white chocolate mixture.
Gently fold in remaining cream.
Pour over dark chocolate mousse; smooth top.
Freeze until top of mousse sets.
Cover mousse and freeze at least 24 hours.
Run knife around edges of pan to loosen.
Release pan sides from mousse.
Smooth sides of mousse with icing spatula.
Return to freezer.
Stir 2 ounces of semisweet chocolate and butter in heavy small saucepan over low heat until melted and smooth.
Cool to lukewarm.
Spoon into parchment cone or pastry bag fitted with small plain tip.
Pipe chocolate in decorative pattern around edge of mousse.
Freeze until chocolate sets, about 10 minutes.
(Can be prepared 2 days ahead. Cover with plastic wrap.) Cut frozen mousse into wedges to serve.

2 Envelopes DREAM WHIP (R)

Whipped Topping mix 2 3/4 c Cold milk

2 pk JELL-O (R) Chocolate Flavor

Instant Pudding 1 9-inch prepared pie shell

1 ts Vanilla

1>.
Prepare whipped topping mix per package directions in a large mixing

bowl.
Add remaining 1 1/2 cups milk and pudding mix.
2&gt. Whip, then beat at high speed for 2 minutes, scraping bowl occasionally.
3>.
Spoon into pie shell.
Chill at least 4 hours.