Chocolate Crinkle Cookies ("like little brownie
bites")
3 beaten eggs
1 1/2 cups sugar
4 squares (4 oz) unsweetened chocolate,
melted
1/2 cup cooking oil
2t baking powder
2t vanilla
2 cups all-purpose flour
Sifted powdered sugar
In a large mixing bowl stir together the beaten
eggs, sugar, melted chocolate, cooking oil, baking
powder, and vanilla. Gradually add flour to
the chocolate mixture, stirring til thoroughly
combined. Cover and chill for 1 to 2 hours or til
the dough is easy to handle (15 minutes in the
freezer actually can work, too- A.P.)
Shape dough into 1" balls. Roll the balls in powdered
sugar to coat. Place balls 1" apart onto
ungreased cookie sheets.
Bake in a 375 d. oven for 8-10 minutes or til
edges are set and tops are cracked. Remove
cookies and cool on wire racks. If desired,
sprinkle with additional powdered
sugar. Makes about 18.
From: Autumn
1 ½ c. crushed, cream-filled chocolate cookies (ie: Oreos),
about 18
cookies
¼ c. margarine, melted
3 8-ounce packages cream cheese, at room temperature
1 14-ounce can condensed milk
1 12-ounce package chocolate chips, melted
4 eggs
2 tsp. vanilla
Combine cookie crumbs and margarine. Pat into a 9-inch
springform
pan, covering the bottom and coming slightly up the sides.
Beat cream
cheese until fluffy. Add condensed milk and beat until
smooth. Add
remaining ingredients and mix well. Pour over crust. Bake 1
hour or
more at 300 F, or until cake springs back when lightly
touched. Cool
to room temperature and then refrigerate.
From: Stephanie
Sweetheart Fudge Pie
¼ c. butter or margarine
¾ c. brown sugar
3 eggs
12 ounces (2 c.) semisweet chocolate chips
2 tsp. instant coffee granules
1 tsp. rum flavoring
¼ c. flour
1 c. walnuts, chopped
1 9-inch unbaked pie shell
1 c. whipping cream
2 T. chopped maraschino cherries
Cream butter and sugar together. Add eggs, one at a time,
beating
well after each. Melt chocolate over hot water and add to
creamed mixture along with coffee granules and rum
flavoring.
Stir in flour and walnuts. Pour mixture into pie shell and
bake
at 375 F for 25 minutes. Cool completely. Whip cream until
stiff and fold in chopped cherries. Spread cream on top of
pie
and decorate with chocolate or candy hearts, if desired.
From: Stephanie