Free Recipes from Around the World! New Recipes Every Day!

Cuban Lunch

Servings: 75
Ingredients:

12 oz Pkg pure chocolate wafers
12 oz Pkg peanut butter chips
7 oz Pkg crushed regular potato
-chips
1 c  Chopped peanuts

This sweet treat is excellent for Christmas or large buffets -anytime you want to serve a special dessert nibble.
Melt chocolate wafers and peanut butter chips. Mix in peanuts andpotato chips. Spoon or pour into small paper baking cups. Store inthe refrigerator. Makes 75.
Origin: Homestyles, Canadian Classics Shared by: Sharon Stevens

Almond Rocca

Servings: 6
Ingredients:

1 c  Pecans, chopped (we use
-chopped almonds on some
-batches)
3/4 c  Brown sugar (packed)
1/2 c  Butter or margarine (butter
-makes it richer)
1/2 pk (6 oz size) semisweet
-chocolate chips. (1/2 cup)

Almond Rocca: This is not for Almond Roca, yet it is close enough andit is real easy. In fact my 14 year old daughter has been making itby herself at christmas for the past 4 years. Hope this will meetyour needs. It comes from the Betty Crocker cookbook, so you may haveit on [...]

White Chocolate Cream Filling

Servings: 1
Ingredients:

1 1/2 ts Unflavored Gelatin
3 tb Cold Water
6 oz White Choc.-flav. baking bar
1 1/4 c  Whipping Cream
1 ts Vanilla Extract

Servings: 1
* White Chocolate-flavored baking bar should be grated.
Sprinkle gelatin over water in a small saucepan; let stand 1 minute.Cook over low heat, stirring until gelatin dissolves. Add gratedbaking bar and stir constantly until chocolate melts; cool slightly.
Combine whipping cream and gelatin mixture in a mixing bowl; beat atmedium speed of [...]

Sour Cream Coffee Cake W/ Chocolate And Walnuts

Servings: 12
Ingredients:

-Dottie Cross TMPJ72B
1 c  (2 sticks) unsalted butter;
-softened
3/4 c  Sugar
2 c  Sifted all-purpose flour
1/4 ts Salt
1 ts Baking soda
2 ts Baking powder
3    Large eggs
1 c  Sour cream
2 ts Vanilla extract
1 c  Coarsely chopped walnuts
4 oz Bittersweet chocolate;
-coarsely chopped

Preheat oven to 350 degrees. Butter and flour a 10-to 12-cup flutedtube pan. In a large bowl, using a hand-held electric mixer set athigh speed, beat the butter until creamy, about 1 minute. Add thesugar and continue beating at high speed until light and creamy,about 2 minutes. [...]

Chocolate Wreath Cake

Servings: 12
Ingredients:

3 c  All-purpose flour
1 tb Baking powder
1 tb Baking soda
1 1/2 ts Salt
3 c  Sugar
3 c  Water
6 oz Semisweet chocolate;
-finely chopped
1 lb Unsalted butter; softened
3    Large eggs; lightly beaten
2 1/4 c  Confectioners’ sugar
1/2 ts Vanilla extract
-Few drops green food colori
Fresh raspberries, dried
-cranberries, or cherries,
-for garnish

Preheat the oven to 350 degrees. Butter and flour a 10-inch tube panwith a nonremovable bottom. In a large bowl, sift together the flour,baking powder, baking soda, and salt. In a medium pot, combine thesugar and water and bring them to a boil. Remove the pot from theheat and stir in the [...]

Caramel-Orange Buche De Noel Part 1

Servings: 2
Ingredients:

-BUTTERCREAM
6 lg Egg yolks
1/3 c  Firmly packed dark brown
-sugar
2 tb All purpose flour
1 1/2 c  Half and half
8 oz Imported white chocolate
-(such as Lindt), chopped
1 1/2 ts Grated orange peel
-CAKE
1 1/2 c  Toasted sliced almonds
2 tb Unbleached all purpose
-flour
6 lg Eggs, separated
10 tb Firmly packed dark brown
-sugar
1 ts Grated orange peel
1/2 ts Vanilla extract
1/2 ts Cream of tartar
1/8 ts Salt
Powered sugar
1 c  (2 sticks) unsalted
-butter, room temperature
1 tb Grand Marnier or other
-orange liqueur
Pine twigs
Candied Cranberries (see
-recipe below) or fresh
-currants

The buche de Noel, or Christmas log, was created in the latenineteenth century by Parisian pastry chefs, who were inspired by thereal logs that burned on hearths throughout the night on ChristmasEve. Our version can be decorated with Candied Cranberries or freshcurrants. Enjoy with a glass of orange liqueur [...]

MERINGUE KISSES

Servings: 12
Ingredients:

-Joyce Burton - PDPP83A
2    Egg whites; room temperature
1/4 ts Cream of tartar
pn Salt
1/2 c  Granulated sugar
1/2 ts Vanilla extract
4 oz Semisweet chocolate chips

1. Preheat oven to 375 F. Line baking sheet withparchment paper; set aside.2. In medium bowl, with electric mixer on mediumspeed, beat egg whites until frothy; add cream oftartar and salt. Beat on high speed until stiff; beatin sugar 1 tablespoon at a time. Add vanilla; fold inchocolate chips.
3. Drop batter by heaping [...]

PINEAPPLE BAVARIAN CREAM

Servings: 8
Ingredients:

2 tb Gelatin, unflavored
1/3 c  ;Water, cold
2    Egg; separated
1/2 c  Sugar
1 1/2 c  Milk, hot
2 c  Whipped cream
2 tb Lemon juice
1    Grenadine pineapple rings
1    Creme de menthe pineapple
-rings
1    Cherry, maraschino

Servings: 8
Soak the gelatin in cold water. Beat the egg whites until stiff; setaside. Beat the egg yolks slightly, add sugar and combine with hotmilk, cook in a double boiler until the mixture coats the spoon asfor custard. Dissolve the gelatin in the hot custard. Cool, thenfold in the whipped cream, the [...]

Brownie Cakes In A Jar

Servings: 1
Ingredients:

2    CANNING JARS, wide mouth
1 c  ALL-PURPOSE FLOUR
1 c  SUGAR
1/2 ts BAKING SODA
1/4 ts GROUND CINNAMON (optional)
1/3 c  BUTTER;or MARGARINE
1/4 c  WATER
3 tb UNSWEETENED COCOA POWDER
1/4 c  BUTTERMILK
1    EGG; beaten
1/2 ts VANILLA EXTRACT
1/4 c  WALNUTS; finely chopped

Here’s one you can start out with, it makes 2 jars. Every recipetechnique is the same, just different ingredients.. Sterilize, two1-pint straight-sided wide-mouth canning jars (specifically made forcanning jams and jellies) lids and rings by boiling for 10 minutes(keep the lids and rings in the hot water until ready to [...]

Cherry Vanilla Fudge

Servings: 1
Ingredients:

-Nancy Speicher DPXX20A
3 c  Sugar
1/2 ts Salt
1 c  Light cream
1/2 c  Milk
1/4 c  Light corn syrup
2 tb Butter or margarine
2 ts Vanilla
1 c  Candied cherries; quartered

1. Combine sugar, salt, cream, mil, corn syrup and butter in a largeheavy saucepan.2. Cook over medium heat, stirring constantly, until mixture comes toboiling. Continue cooking, stirring occasionally, until candythermometer reaches 238F. (soft-ball stage)3. Remove from heat, leaving thermometer in the saucepan. Cool to100F.4. Add vanilla. Beat briskly until fudge thickens and [...]