Delicious Holiday Chocolate and Cookies

Front Cover
Peter Pauper Press, Inc., Jun 1, 1998 - Cooking
0 Reviews
 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

Chocolate KnowHow
6
Chocolate Truffles
8
ChocolateNut Crunch
10
Chocolate Meringues
11
ChocolateDipped Treasures
12
Chocolate Mousse Cheesecake
14
Chocolate Roll
17
Quick Brandied Chocolate Treat
19
Oatmeal Hermits
35
Kris Kringles
36
OldFashioned Soft Cookies
37
Ginger Cookies
39
Sugar Cookies
41
Gingerbread Men
42
Brown Sugar Cookies
44
Brownies
46

Chocolate Souffle
20
La Gourmandise Brownies
23
Baked Chocolate Demon
24
Halloween Cupcakes
26
Chocolate Pecan Pie
28
Cookies
29
Cinnamon Nibbles
32
Snow Drops
33
Apricot Bars
48
Brown Lace Cookies
51
Viennese Crescents
52
Hungarian Rugelach
53
Swedish Spiritz
54
Bittersweet Frosting
55
Pecan Puffs
56

Popular passages

Page 6 - The easiest way to melt chocolate is to break it up and place the pieces in a heavy saucepan over very low heat.
Page 6 - The usual cooking chocolate available in supermarkets is perfectly fine for family cooking. However, if you are cooking for company or making a treat to give as a gift, you may want to consider using the best chocolate you can afford.
Page 6 - HIGH one or two minutes. Remember, don't cover it! Stir and cook an additional minute if necessary. No matter what method you use to melt chocolate, watch it carefully. Nothing can be done to rescue burnt chocolate.
Page 10 - ... melted chocolate over cooled nut mixture and sprinkle top with remaining 1/2 cup chopped nuts. Set aside until chocolate is firmly set. Break into irregular size pieces (as in peanut hrittle).
Page 6 - Fortunately you can remedy the situation by adding 1 teaspoon of vegetable shortening (don't substitute butter) for every square of chocolate used. Chocolate can also be melted in a microwave oven. Place broken chocolate in a microsafe dish and cook on HIGH one or two minutes.
Page 7 - Chocolate will not set properly ir the humidity or temperature is high. Avoid working with chocolate on a rainy day and, ir the weather is very hot, turn on the air conditioner.
Page 7 - Most recipes that call ror cocoa mean unsweetened cocoa. Dutchprocessed cocoa has the best flavor. You can substitute cocoa ror chocolate.
Page 10 - Cook over medium heat, stirring, until mixture reaches ion-ball stage (270 on candy thermometer). Stir 1/2 cup nuts into mixture and pour onto prepared cookie sheet. Spread with greased spatula to ahout 1/4-inch thickness and set aside until cool.

Bibliographic information