Prestigious Recipes - September 5
No Bake Double Chocolate Coconut Pie
Posted by Kelly
Now personally, you guys know I'd never make this - coconut ugh!
But someone sent it to me, and since it said double chocolate,
I thought some of you would love it.
Add no bake to that, and it's perfect for those oven-less among us!
3 tablespoons butter
3 (1 ounce) squares semisweet chocolate,
chopped
2 1/2 cups flaked coconut, toasted
2 (1.3 ounce) envelopes whipped topping mix
1 cup milk
1 (3.4 ounce) package instant chocolate pudding
mix
1 1/2 cups milk
2 bananas, sliced
8 maraschino cherries
Directions
Have ready a greased 9 inch pie plate.
In a saucepan over low heat,
melt
butter.
Stir in
chopped chocolate until melted.
Reserve 1/4 cup toasted coconut and
set aside.
Mix
remaining 1 1/4 cup toasted coconut into chocolate mixture.
Press
coated
coconut over
bottom and up sides of pie plate.
Refrigerate 20 minutes or until
firm.
In a medium bowl, beat topping mix and 1 cup of milk with mixer
until soft
peaks form.
reserve 1 cup for garnish and set aside in refrigerator.
To the
remaining
whipped
topping, beat in pudding mix and remaining 1 1/2 cup milk.
Beat
until mixture
mounds
when dropped from beaters.
Arrange banana slices on bottom and up the side of pie shell.
Spoon
chocolate
pudding
mixture over bananas.
Refrigerate at least 1 hour to set.
To serve,
garnish
with
reserved whipped topping, toasted coconut and the cherries.
Bon appetite!
Ultimate Chocolate Layer Cake
Posted by Ladyhawk
4 ounces unsweetened chocolate, finely chopped
1 3/4 cup cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room
temperature
1 cup sugar
2/3 cup (packed) golden brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
1 teaspoon instant espresso powder dissolved in
1/4 cup hot water
Chocolate Cream Frosting
1 1/4 cups finely shaved bittersweet or
semisweet chocolate for garnish, optional
Position rack in center of oven and preheat to
350 degrees F.
Butter two 9-inch-diameter cake
pans with 2-inch high sides.
Line with parchment
paper; butter paper.
Dust pans with flour; tap out
excess.
Melt chocolate in top of double boiler
over barely simmering water,
stirring with rubber
spatula until smooth.
Cool to lukewarm, stirring
often.
Sift cake flour, baking soda and salt into
medium bowl.
Using electric stand mixer and flat beater
attachment,
beat butter until fluffy, about 2
minutes.
Gradually add both sugars, beating until
creamy.
Beat in eggs one at a time. Beat in
vanilla.
Scrape down sides of bowl with rubber
spatula.
Beat in melted chocolate; blend well.
Add flour mixture alternately with sour cream in 2
additions,
beating well after each addition.
Add
dissolved espresso; blend thoroughly.
Divide batter between prepared pans.
Bake
cakes until tester inserted into center comes out
clean and
cake just begins to pull away from
sides of pan, about 30 minutes.
Cool cakes in
pans on racks 5 minutes. Turn out cakes onto
racks; peel off parchment paper.
Cool cakes
completely.
DO-AHEAD TIP: Cakes can be baked 2 days
ahead. Store airtight at room temperature.
Fill pastry bag fitted with large open star tip with
1/2 cup frosting; set aside.
Slice each cake
horizontally cake in half.
Place one cake layer,
flat side up, on 9-inch-diameter cardboard round.
Spread 1/2 cup frosting over cake. Top with
second cake layer, flat side down.
Spread 1/2
cup frosting over top of cake.
Repeat layering
with remaining 2 cake layers and 1/2 cup
frosting.
Spread remaining frosting over top and
sides of cake.
Press chocolate shavings onto
sides of cake.
Pipe frosting from pastry bag
decoratively around top edge of cake.
Lightly
sprinkle chocolate shavings over cake.
Cover
cake with cake dome. Refrigerate 20 minutes
before serving.
DO-AHEAD TIP: Assembled cake can be made
3 days ahead.
Keep refrigerated.
Pierogi Chicken Bake
Posted by Mai
*HUGS*
I've made this recipe and my family really enjoyed it :o)
1 1/2 pounds boneless, skinless
chicken breasts, cut into 1/4-inch strips
2 cans (12 ounces each) chicken gravy
1 package (16 ounces) frozen potato pierogis, thawed
1 package (10 ounces) frozen mixed vegetables
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can (2.8 ounces) French-fried onions
Preheat the oven to 350 degrees F.
In a 9- by 13-inch baking dish, combine all ingredients except the French-fried onions;
stir gently until well combined.
Cover with aluminum foil and bake for 50 minutes.
Remove from the oven, uncover, and top with French-fried onions.
Bake for 5 more minutes, uncovered, or until onions are golden brown.
TRIPLE CHOCOLATE MESS
Posted by Martha
1 package chocolate cake mix
1 package instant chocolate pudding mix
4 eggs
1 cup water
1 pint sour cream
3/4 cup oil
6 oz chocolate chips
In bowl, combine dry cake and pudding mixes.
In another bowl, beat eggs
and water. Then add sour cream and oil.
Blend until smooth. Pour liquid
ingredients into dry ingredients.
Stir in chocolate chips. Spray
crockpot with cooking spray.
Pour batter into crockpot. Place paper
towel over the top and cover with lid
(the paper towel will collect the
moisture, change when wet).
Cook on low for 6 hours.
Serve warm in a
bowl with vanilla ice cream or whipped cream.
Coffee Cake
Posted by Siobhan
Hmmm... desserts seem to be the topic of the day. Would Coffee Cake count?
3 cups all purpose flour
1/3 cup sugar
2 envelopes of yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/2 cup butter or marg.
2 large eggs
3/4 cup semi sweet chocolate morsels
TOPPING
1/2 cup butter
2/3 cup flour
2/3 cup sugar
2 teaspoons cinnamon
1 cup semi sweet chocolate morsels
1 cup chopped pecans (optional)
In large bowl, combine flour, sugar, undissolved yeast and salt.
Heat milk, water & butter until very warm (120*-130*F).
Gradually add to dry ingredients.
Beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally.
Add eggs and 1 cup of flour: beat at high speed,scraping bowl occasionally.
Stir in chocolate and remaining flour to make a soft batter.
Turn into a greased 9x13x2 inch baking pan.
Cover and let rise in a warm, draft free area until doubled in size - about 1 hour.
Bake at 400*f for 15 minutes, remove from oven and sprinkle with topping.
Return to oven and bake an additional 10 minutes or until done.
Cool in pan for 10 minutes. Remove from pan, cool on wire rack.
To make topping:
In bowl, cut butter into flour until crumbly; stir in remaining ingredients.
Pumpkin Cookies
Posted by Jeanne
~Ingredients~
1/4 cup shortening or margarine
1/2 cup + 2tbsp packed brown sugar
1 egg
1/2 tsp vanilla
3/4 cup pumpkin
1 1/4 cup sifted flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 cup rasins (optional)
1/2 cup chopped nuts(optional)
~Directions~
Cream margarine and brown sugar together. Add egg.
Beat thoroughly. Mix in vanilla and pumpkin.
Stir together dry ingredients, blend into creamed ingredients.
Drop dough by teaspoonfull onto greased cookie sheet.
Bake at 350*F until lightly browned, about 12-15 minutes.
Makes 2-2 1/1 dozen
Enjoy and remember to kiss the cook often!
Love Jeanne
  
 
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