Golden M&M's Bars Recipe

1/2 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vanilla or white chips
1-3/4 cups plain M&M's, divided


In a large bowl, cream butter and sugars until light and fluffy. Bear in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Stir in chips and 1 cup of M&M's.
Spoon into a greased 13-in. x 9-in. baking pan; spread evenly in pan. Sprinkle with the remaining M&M's. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Yield: 2 dozen.
Nutritional Facts
1 serving (1 each) equals 232 calories, 10 g fat (6 g saturated fat), 32 mg cholesterol, 128 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein.

Bittersweet Chocolate Truffles

1 lb imported bittersweet chocolate, chopped
½ cup butter
½ cup whipping cream
¼ cup orange-flavoured liqueur or brandy, or rum, or whisky
Unsweetened cocoa powder

1. In heatproof bowl set over a saucepan of simmering (not boiling) water, melt chocolate with butter. Stir in whipping cream. Set bowl on wire rack to cool.

2. Stir in liqueur. Let stand about 2 hours or until chocolate mixture is thick but not stiff.

3. Sift some cocoa into a small bowl. Take a heaped teaspoonful chocolate mixture and roll into a ball. Roll in cocoa. Repeat with remaining chocolate and cocoa.

* The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Chocolate Truffle Torte

9 inch springform pan lined with parchment paper

1 lb imported bittersweet chocolate, chopped

½ cup butter

1/3 cup Amaretto, Grand Marnier, rum or brandy

1 cup whipping cream

1 cup crumbled Amaretti cookies (about 20 cookies)

¼ cup confectioner’s sugar

1 tbsp Amaretto, Grand Marnier, rum or brandy

1.       In a bowl set over (not in) a saucepan of simmering (not boiling) water, melt chocolate with butter. Remove bowl from saucepan.  Cool to room temperature. Stir in Amaretto.

2.       In a bowl, beat whipping cream until stiff peaks form. Fold into cooled chocolate mixture. Sprinkle amaretti crumbs over bottom of prepared pan.  Pour in chocolate mixture. Cover and refrigerate until firm.

3.       Remove springform side. Slide torte, crumb-side down, onto serving platter. In a bowl, beat whipping cream with confectioner’s sugar, if desired, until stiff peaks form. Beat in Amaretto. Pipe rosettes around base of torte, if desired, or simply serve a dollop of whipped cream on each plate.

* The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Fudge

3/4 c. milk
2 sq. Bakers' unsweetened chocolate
2 c. sugar
3 tbsp. butter
2 tbsp. vanilla

1. Melt chocolate in milk over medium heat. When blended, add sugar and bring to boil. Candy is done when you drop a small amount of fudge in cold water and it forms a hard, brittle ball.

2. Fill sink with 3 inches of water and remove pan from stove and set it in water. Add butter and vanilla and stir until well mixed and thick.

3. Pour into buttered pie tin. Place in refrigerator until cold. May also add nuts if desired.

Chocolate Pie

1 cup sugar
4 tbs cocoa
4 tbs flour
2 eggs
2 cups milk
3 tbs butter

Mix cocoa, sugar, flour together. Add two egg yolks.

Gradually add whole milk. Cook until until thick-medium heat. After thick, add butter and vanilla. Pour into pie shell.


From "Recipes, Remedies & Rumors", Cades Cove Preservation Association Volume 1

Saltine Toffee

35 saltine crackers
1/2 c (1 stick) butter
1/2 c firmly packed light brown sugar
8 (8 squares) semi-sweet baking chocolate, chopped (you can also use 8 oz. of chocolate chips)
1 c chopped walnuts or pecans

1. Preheat oven to 400°F. Line a 15x10x1-inch baking pan with foil or parchment paper. Place saltines in even rows on lined baking pan.
2. Melt butter and sugar in saucepan over medium heat. Continue cook on medium-high heat until butter is completely melted and mixture is well blended, stirring frequently. Bring to boil; boil 3 min. without stirring. Spread evenly over crackers. (Note: this is the only tricky part. A friend advised that if you use a full cup of butter it's much easier to spread but I've stuck to the 1/2 cup measure).
3. Bake for 7 minutes. Remove from oven and sprinkle with chopped chocolate or chips is using and allow to stand about 5 minutes so chocolate can melt.
4. Spread melted chocolate evenly over ingredients in pan; sprinkle with nuts. Cool and break into pieces. Store pieces in refrigerator.

Double Chocolate and Nut Delight

1 1/4 cups cake flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
One 1-ounce square unsweetened (baking) chocolate
2 tablespoons butter
1/4 cup milk
1 teaspoon pure vanilla extract
1/2 cup chopped pecans or walnuts
1/2 cup firmly packed light brown sugar
2 tablespoons unsweetened cocoa powder
1 cup boiling water
Whipped cream

1. Preheat the oven to 350 degrees. Butter a shallow 2-quart casserole.

2. In a large mixing bowl, sift together the flour, 3/4 cup of the granulated sugar, baking powder, and salt and set aside.

3. In a small heavy saucepan, combine the chocolate and butter over very low heat and stir till the chocolate melts and mixture is smooth. Add the milk and vanilla stir til well blended and smooth. Add the chocolate mixture to the dry ingredients and stir till thoroughly blended. Add the nuts and stir til evenly distributed. Scrape the mixture into the prepared casserole.

4. n the small mixing bowl, combine the remaining 1/4 cup granulated sugar, the brown sugar, and cocoa and sprinkle the mixture evenly over the batter in the casserole. Slowly pour the water around the edges and bake till cake is firm, about 46 to 50 minutes. serve warm with whipped cream.

Makes 8 servings