Category: Desserts

Chocolate Fondue

Chocolate, Desserts
  • 16 ounces chocolate (milk, dark or semisweet) broken into pieces
  • 1/2 pint whipping cream
  • 1/2 cup caramel topping
  • 3 T. favorite liqueur

Place all ingredients in a ceramic fondue pot over low heat.  Stir constantly until the mixture is melted and smooth. Do not allow to bubble.  Suggestions for dipping: strawberries, bananas, apples, grapes, cherries. marshmallows, cream puffs, pound cake, nuts …

Chocolate Drop Cookies

Chocolate, Desserts

Josephine Graham

  • ½ cup butter
  • 1 cup sugar
  • 1 egg
  • 2 ½ oz melted chocolate
  • 1 ¾ cup flour, sifted
  • ½ t salt
  • ¼ t baking soda
  • ¾ cup buttermilk
  • 1 ½ t vanilla

Preheat oven to 400.  Drop and bake.

Icing:

  • ½ T. butter
  • 1 ½ oz melted chocolatre
  • 3 T milk
  • 1 c powdered sugar
  • 1 t vanilla

thin with milk to make glossy

Chewy Oatmeal Toffee Crunch Cookies

Chocolate, Desserts

Bon Appetit

Makes about 13 BIG cookies

  • ¾ cup pecan halves (2 ½ oz.)
  • ¾ cup firmly packed dark brown sugar
  • ¾ cup unsalted butter
  • ½ cup sugar
  • 1 large egg
  • 1 t. vanilla extract
  • 1 ½ cups old fashioned oats (not instant)
  • 1 cup all purpose flour
  • ½ t. baking soda
  • 1/8 t. salt
  • 6 1.2 oz. Heath bars, chopped into ½ inch pieces

Preheat oven to 350.  Lightly grease 2 cookie sheets

Process sugar, brown sugar, butter, egg, vanilla until fluffy, stopping once to scrape down sides of work bowl, about 1 minute.  Add oats, flour, baking soda, salt and mix until just combined using 2-3 on/off turns.  DO NOT OVERPROCESS.  Transfer to bowl and stir in toffee and pecans.

Mound dough in ¼ cup portions onto cookie sheets.  Flatten slightly with fingers.  Bake until dry in appearance and centers are slightly soft to touch, about 20 minutes.

Cheesecake

Desserts, Uncategorized

Betty Davis

Kirsten is the official cheesecake maker in the family…and this is a must for dessert after a clambake.

  • 16 graham crackers
  • 1/3 cup sugar
  • 1/3 cup melted butter
  • 1 lb. cream cheese
  • ½ cup sugar
  • 3 eggs
  • ¾ t. vanilla
  • 1 pint sour cream
  • ¼ cup sugar
  • 1 t. vanilla

Crush crackers, add 1/3 cup sugar and melted butter;  press into 8 x 11 pan.

Mix the cheese, ½ cup sugar, eggs, and vanilla until smooth, pour into un-baked crust.  Bake at 375 oven for 20 minutes.  Remove and let stand for 15 minutes.

Blend sour cream, ¼ cup sugar and vanilla lightly, pour over cooled cake.  Bake at 450 for 10 minutes.  Refrigerate until absolutely cold.