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Free Recipes

White Chocolate Brownies

¼ cup UNSALTED butter
6 oz. white chocolate, coarsely chopped
2 eggs
½ cup sugar
1 cup all-purpose flour
½ tsp. salt
½ tsp. vanilla
1 cup semisweet chocolate chips
Directions
Lightly grease an 8x8x2-inch baking pan; set aside. Preheat oven to 350 degrees.
In a small heavy saucepan, melt butter and HALF of the white chocolate over low heat, stirring occasionally. Remove from heat.

In medium bowl, beat eggs with electric mixer on medium to high speed until foamy. Gradually add sugar and beat about 3 minutes or until thickened.
Add melted white chocolate mixture, flour, salt, and vanilla. Beat just until combined. Stir in semisweet chocolate chips and remaining white chocolate. Spread batter in prepared pan. Bake about 30 minutes or until top is evenly browned. Cool in pan on wire rack. Cut into bars. Keep covered and store in refrigerator.

Peppermint Cheesecake

Crust
1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
Filling
1 envelope unflavoured gelatine
¼ cup cold water
2 (8-oz.) containers soft cream cheese
½ cup sugar
½ cup milk
¼ cup crushed peppermint candy
1 cup whipping cream, whipped
2 (1.45-oz). Milk chocolate candy bars, finely chopped
Toppings
Whipped cream
Crushed peppermint candy
Chocolate shavings
Directions
Preheat oven to 350 degrees. Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes. Cool. Soften gelatine in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended. chill until firm.Garnish with additional whipped cream combined with crushed peppermint candy and shaved chocolate

Chocolate Chip Oatmeal Cookies

1 ½ cups sugar
1 cup butter, softened
2 eggs
2 ½ (1 oz.) squares unsweetened baking chocolate, melted
2 teaspoons vanilla
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 cups uncooked quick-cooking oats
1 cup semi-sweet chocolate chips
Directions
Heat oven to 350 degrees. Combine sugar and butter in large bowl. Beat at medium speed,
scraping bowl often, until creamy. Add eggs, chocolate and vanilla; continue beating, scraping bowl often, until well mixed. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed. Stir in oats and chocolate chips by hand. Drop dough by rounded tablespoonfuls, 2-inches apart, onto ungreased cookie sheets. Bake for 12 to 15 minutes or until set. Do Not Overbake.

Black Forest Cheesecake

Crust
1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
Filling
2 8-oz. pkgs. cream cheese, softened
2/3 cup sugar
2 eggs
1 6-oz. pkg. semi-sweet chocolate pieces, melted
¼ teaspoon almond extract
Topping
1 21-oz. can cherry pie filling
Frozen whipped topping, thawed
Directions
Preheat oven to 350 degrees. Combine crumbs and margarine; press onto bottom of 9-inch springfoam pan. Bake at 350 degrees for 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees for 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving.

Free Recipes