Absolutely Deep Dark Chocolate Fudge Biscuits
Ingredients:
- 7 1/2 Ozs All-purpose flour
- 2 Ozs Cocoa Powder
- 1 Teaspoon Baking soda
- 1 Teaspoon Salt
- 8 Ozs Chocolate, broken in 16 pcs
- 4 Ozs Unsweetened Chocolate, broken in 8 pcs
- 12 Ozs Light Brown Sugar
- 6 Ozs Unsalted Butter
- 3 Eggs
- 1 Teaspoon Vanilla
- 1 1/2 Lbs Chocolate Chips
Directions:
Preheat the oven to 325F / 170C / Gas 3. Sift together the flour,
cocoa powder, bicarbonate of soda, and salt. Set aside. Heat
1 inch of water in the bottom half of a double boiler over medium
heat. Place the plain and the unsweetened chocolates in the
top half of the double boiler. Tightly cover the top with cling
film and allow to heat for 12 to 15 minutes. Remove from the
heat and stir until smooth. Keep at room temperature until needed.
Place the soft light brown sugar and butter in the bowl of an
electric mixer fitted with a paddle. Beat on medium for 1 minute.
Scrape down the bowl and beat on high for an additional 30 seconds.
Scrape down the bowl. Add the eggs, one at a time, while beating
on medium, and stopping to scrape down the bowl after incorporating
each addition. Add the vanilla essence and beat on medium for
30 seconds. Add the melted chocolate and beat on low for 10
seconds more. Scrape down the bowl and beat for an additional
30 seconds. Add the sifted flour, cocoa powder, bicarbonate
of soda, and salt, and the chocolate chips, and beat on low
until thoroughly combined - about 20 to 30 seconds. Remove the
bowl from the mixer and mix thoroughly with a rubber spatula.
Portion 6 to 8 biscuits per baking sheet by dropping 2 level
tablespoons of batter per biscuit onto each of 2 non-stick baking
sheets. Place the biscuits on the top and middle shelves of
the preheated oven and bake for 18 to 22 minutes, rotating the
sheets from top to bottom about halfway through the baking time.
Allow the biscuits to cool for 5 to 6 minutes on the baking
sheets. Transfer the biscuits to a cooling rack to thoroughly
cool before storing in a sealed plastic container. Repeat this
procedure until all the biscuits have been baked. Makes 3 to
3.5 dozen biscuits.
Arkansas Cheesecake
Ingredients:
- 1 Egg, separated
- 1/2 cup Skim milk
- 1 package Gelatin
- 1/8 teaspoon Salt
- 1 tablespoon Sugar substitute
- 1 1/2 cups Cottage cheese
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla
- 6 tablespoons Cool Whip Lite
Directions:
Take cottage cheese and cream in blender until very SMOOTH
<this is the hard part>. Set aside. Put egg yolk in
top of double boiler beat well and add milk. Add gelatin &
salt. Cook over boiling water until gelatin dissolves and
mixture thickens. (about 10 minutes) Remove from heat, add
sugar substitute. Cool. Add cottage cheese, lemon juice and
vanilla to cooled mixture. Chill, stirring occasionally, until
mixture mounds when dropped from a spoon. Beat egg white until
stiff. Fold egg white and cool-whip together into mixture.
Pour into graham crust. Or pour into pie plate and top with
crumb topping. Crumb Topping: crush 2 graham crackers fine.
Mix with pinch of cinnamon and nutmeg. Calories (without topping
or crust): 442 (Whole Pie!) Calories with Keebler Graham Crust:
1402 (per serving 175 7gr fat)
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