#2319 - Chocolate Meringue Pudding

(by Shirley McNevich)

3 cups milk
4 TBSP flour
3/4 cup white sugar
3 egg yolks
1 TBSP butter
1 tsp. vanilla
Meringue: 3 egg whites; 4 TBSP white sugar; 1 square Baker's unsweetened OR semi-sweet baking chocolate

In a saucepan add 2 1/2 cups milk and 3/4 cup white sugar--cook/stir over low heat until mixed and heated (not boiling). Remove from heat and set aside. In a bowl add 1/2 cup milk and the flour--stir until it makes a paste. Add 3 egg yolks to the flour paste--beat until mixed. Pour the egg yolk mixture into the hot milk mixture--stir until mixed. Return the saucepan to the stove over low heat--stir/cook until mixture thickens. Remove from heat--add butter and vanilla--stir until mixed and smooth. Pour mixture into a greased 8 x 8 glass baking dish--set aside. In a mixer add egg whites--beat until foamy. Add 4 TBSP white sugar--beat until stiff peaks form. Melt baking chocolate according to box directions--cool slightly once melted. Add melted chocolate to egg white mixture--beat until the mixture is the consistency of whipped cream. Spread the chocolate mixture over the mixture in the baking dish. Bake at 350 degrees for 10-15 minutes or until meringue gets lightly browned. Cool to room temperature, then refrigerate until cold.

#2273 - Frozen Chocolate Cream Pie

(by Shirley McNevich)

4oz. Baker's German sweet chocolate
1/3 cup milk
2 TBSP white sugar
1 - 3oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
1 Keebler ready-made graham cracker crust

Melt the chocolate and 2 TBSP of the milk in a saucepan over low heat--stir until smooth. In a mixer add cream cheese, white sugar and the rest of the milk--beat until smooth. Add melted chocolate--beat until smooth. Remove from mixer--add Cool Whip--stir until smooth. Pour mixture into the graham cracker crust. Freeze the pie for a few hours. Set pie on your counter a few minutes before cutting.

#1899 - Chocolate Covered Ritz Crackers

(by Shirley McNevich)

1lb. Baker's baking chocolate (milk chocolate, white chocolate or dark chocolate--your choice)
1 box Ritz Crackers
1 jar Jif smooth peanut butter

Using a knife, place a layer of peanut butter in between two Ritz crackers. Repeat with as many crackers as you wish. In a double boiler, melt your choice of baking chocolate. Use a slotted spoon to dip each Ritz cracker sandwich in the melted chocolate. Let any extra chocolate drip back into the double boiler, then lay the dipped cracker sandwich carefully on wax paper. Continue with all sandwiches. Let sandwiches cool to room temperature, then refrigerate until cold. Keep refrigerated. Variation: when making each sandwich, lay the end of a tooth pick on the peanut butter before adding the top cracker. Use the toothpick to dip the sandwich in the melted chocolate, then carefully remove the toothpick after setting the sandwich on wax paper.

#1898 - Chocolate Covered Pretzels

(by Shirley McNevich)

1lb. Baker's baking chocolate (milk chocolate, white chocolate or dark chocolate--your choice)
1 bag salted pretzel twists

In a double boiler, melt your choice of baking chocolate. Use a toothpick to hold the pretzel twist, then dip it in the melted chocolate. Let any extra chocolate drip back into the double boiler, then lay the dipped pretzel carefully on wax paper. Continue with as many pretzels as you can. Let pretzels cool to room temperature, then refrigerate until cold. Keep refrigerated.

#1026 - Chopped Peanut Brownies

(by Shirley McNevich)

1 cup flour
2 tsp. baking powder
1/4 tsp. salt
2 TBSP softened butter
1/2 cup Jif peanut butter
1 cup white sugar
1 egg
2 squares Baker's semi-sweet OR milk chocolate baking chocolate
1/2 cup chopped peanuts
1/4 cup milk

In a bowl add flour, baking powder and salt--stir and set aside. In a separate bowl add butter, peanut butter and white sugar--stir with a spoon. In a cup add egg--beat with a fork--add beaten egg to the peanut butter mixture--stir. Melt chocolate squares in microwave according to box directions--add melted chocolate to peanut butter mixture--stir. Add milk to peanut butter mixture--stir. Add flour mixture and chopped peanuts to peanut butter mixture--stir. Pour batter into a 9" square greased baking pan. Bake at 350 degrees for 25-30 minutes. Bake less if you like them chewy.

#1020 - Pineapple Cake Squares

(by Shirley McNevich)

3/4 cup softened butter
1 1/2 cups white sugar
3 eggs
2 tsp. vanilla
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup Dole crushed pinaepple (drained)
2 squares Baker's baking chocolate (semi-sweet OR milk chocolate)
1/2 cup chopped nuts (optional)

In a mixer add butter and white sugar--beat. Add eggs--beat. Add vanilla--beat. Add flour, baking powder and salt--beat. Remove 1 cup of the batter and pour it into a separate bowl--add drained pineapple to the 1 cup of batter and stir well--set aside. To the remaining batter in the mixer, add the melted baking chocolate (melted according to box directions)--beat. Remove bowl from mixer--add chopped nuts and stir. Measure 1 1/2 cups of the chocolate batter and pour it into a greased 9 x 13 cake pan. Spoon pineapple mixture evenly on top of the chocolate batter in the cake pan. Spoon remaining chocolate batter evenly on top of the pineapple mixture. Bake at 375 degrees for 40-50 minutes. Cool completely, then refrigerate overnight before cutting into squares.