Ingredients: 6 squares white chocolate, 6 squares dark chocolate, almonds – Chop white chocolate and place in microwaveable bowl, and then chop dark chocolate and place in microwavable bowl. Microwave each bowl, stirring occasionally, until chocolate is melted. Mix a handful of almonds in each bowl. Drop by spoonful onto a lightly greased cookie sheet, alternating dark and white chocolate. Use a sharp knife to draw one chocolate into another in swirls, creating the effect of marble. Lightly tap pan till even. Refrigerate until firm. Break into bite sized pieces.
Ooey-Gooey Butter Tarts
Ingredients: 12 tart shells, 2 tsp vanilla, 2 eggs, 2 tbsp milk, 1 1/2 cups brown sugar, 1/4 cup melted butter, 3/4 cup raisins – Preheat oven to 190C/375F. Place shells in their tins on a cookie sheet. Place equal amounts of raisins in each tart shell. Whisk together the eggs, vanilla and milk, then add the brown sugar and butter and mix until combined. Pour the mixture over the raisins in the tart shells until the tart shells are almost full. Bake on the bottom rack for about 25 minutes or until the middle is bubbly. Cool on a rack.
Yummy Shortbread Cookies
Ingredients: 1 cup flour, 1/2 cup corn starch, 1/2 cup icing sugar, 3/4 cup butter at room temp – Mix together flour, corn starch, and icing sugar. Fold in butter and work with hands until a dough forms. Roll into about 1/4″ thickness. You can either cut cookies with cookie cutters or roll them into balls and then flatten with a fork to make circular cookies. Decorate the cookies as desired with sprinkles, fruit, etc if desired. Bake at 300F/150C for 15 to 20 minutes, being careful not to darken them too much.
Easy Chocolate Fudge
Ingredients: 500g/1 lb dark chocolate, 75g or 1/3 cup butter, 1 3/4 cups condensed milk, 1/2 tsp vanilla extract – Grease 8 inch square cake pan. Mix chocolate, butter and condensed milk in a pan. Heat gently, stirring until chocolate and butter melts together. Do not let it boil. Remove from heat, beat in vanilla extract for a few minutes until it thickens up. Pour into cake pan and tap to level top. Put pan in fridge until it cools. Turn over pan cutting board and cut the fudge into squares for serving.
Cherry Chocolate Tuxedo Mousse
Ingredients: Two cans cherry pie filling, one large package of chocolate pudding mix, milk (as on pudding mix box), 2 cups whipped topping, 12 tuxedo/Oreo style cookies – Prepare chocolate pudding as per pudding package directions. Mix half whipped topping with chocolate pudding. Mix in 6 crushed cookies. Spoon half the pudding mixture in bottom of large serving bowl. Place 1/2 cup whipped topping on top of pudding layer. Place layer of one cup of cherry pie filling on top. Repeat with layer of remaining pudding mixture, layer of remaining whipped topping, and remaining cherry pie filling. Sprinkle remaining 6 crushed cookies on top. Keep chilled until served.
Ingredients: Package of milk chocolate chips, plastic mold shape sheets (found at craft stores) – Place chocolate chips in a bowl over a pan of boiling water until melted. (Alternatively, place in a microwavable bowl and microwave until melted, stirring occasionally). Pour melted chocolate into each shape on the sheet, being careful to not overfill each shape. Lightly tap on a counter before refrigerating until firm. Turn out onto counter.
Ingredients: 1 cup butter, 1 1/2 cups sugar, 3 tbsp water, 1 tbsp corn syrup, 1 tsp vanilla extract, 1 cup toasted almonds, 1 bag milk chocolate chips – Cook butter, sugar, water and corn syrup in medium saucepan over medium heat until candy thermometer reaches 300 to 310 degrees C. (hard crack). DO NOT STIR. Remove from heat and add vanilla. Pour into 9 x 13 greased pan. Stand 2 minutes, sprinkle chocolate chips onto caramel. Wait until they turn shiny (melted), about 2 minutes. Spread chocolate evenly over the caramel. Sprinkle the almonds on top and pat into the chocolate. Refrigerate until firm. Turn out and break into pieces.
Oatmeal Chocolate Chip and Raisin Cookies
Ingredients: 1/2 cup margarine, 1/4 cup plus 2 tbsp white sugar, 1/2 cup brown sugar, 1 egg, 1/2 tsp vanilla– Mix together margarine and sugars. Add egg and beat, then add vanilla and beat. Next add 1/4 tsp salt, 1/2 tsp soda dissolved in 1 tsp hot water, 1 1/2 cup rolled oats, 3/4 cup flour, 1/4 cup raisins and 1/4 cup milk chocolate chips. Drop with a spoon onto a cookie sheet and bake at 375F for 10 minutes. Remove and cool.
Ingredients: 4 cups of slice and peeled apples, 2/3 cup brown sugar, 1/2 cup flour, 1/2 cup oats, 1 tsp cinnamon, 1 tsp nutmeg, 1/3 cup margarine at room temp – Preheat oven to 375F/190C. Place apple slices on the bottom of a baking dish about 8 inches in size. Mix all the remaining ingredients and sprinkle on the apples. Bake for 30 minutes.
Ingredients: Pie crust, 6 peeled cored apples cut up into long slices, 1/2 cup white sugar, 1 tsp cinnamon, 2 tbsp cornstarch, 1 tbsp milk – Preheat oven to 475F, Mix together sugar, cinnamon and cornstarch. Mix in the apples until well coated. Turn into pie crust. Top with another crust and use a fork to press the edges together. Cut off the overlapping edges. Use a knife to cut three small 1/2 inch cuts on the middle of the pie. Sprinkle milk on top of the crust and spread it with your fingers across the whole crust. Sprinkle a bit of white sugar over the top of the milk on the crust. Bake for 45 minutes. Cool on a rack until lukewarm before cutting.