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Chocolate Lover's Chocolate Mousse

  ----- Original Message ----- 
  From: Drkstr
  Sent: Monday, December 24, 2001 10:48 AM
  Subject: Recipe

  The ultimate choclate lovers mousse pie


Well I think the first recipe below is what you want. The second one is just extra.


  Chocolate Lover's Chocolate Mousse Pie

  Makes one 9-inch pie
  Chocolate crust, prepared and cooled or use a prepared one  
  2 1/4 cups (about 16 oz.) semi-sweet Chocolate Morsels, divided
  2 cups heavy whipping cream divided
    (3/4 c. cream + remainder in separate containers)
  2 t. powered sugar
  1 t. vanilla
  Chocolate Drizzle or Chocolate sprinkles 
  Step 1 Microwave 2 c. morsels & 3/4 c. cream in large, microwave-safe 
  bowl on High (100%) for 1 minute; stir. Microwave for additional 10 to 
  20 second intervals, stirring until smooth; cool to room temp. 
  Step 2 Beat remaining cream, sugar, and vanilla in chilled small mixer 
  bowl until soft peaks form. 
  Step 3 FOLD 2 c. whipped cream into chocolate mixture. Spoon into crust.
  Garnish with remaining whipped cream and Chocolate Drizzle. Chill until 
  Step 4 Let stand a few minutes before serving. 
  Step 5 Chocolate Crust:

  To begin the chocolate crust, Combine 1 c. graham cracker crumbs, 
  1/3 c. baking Cocoa and 1/4 c. granulated sugar in 9-inch pie plate. 
  Stir in 1/3 melted butter until all ingredients are moistened; press 
  onto bottom and up sides of pie plate. Bake in preheated 350 oven for 
  8 to 10 minutes. 

  Sprinkle 1/2 c. chocolate morsels over bottom of hot crust; let stand 
  for 10 minutes or until all morsels are shiny. Spread chocolate over 
  bottom and up sides of crust. Cool to room temperature.
  Step 6 Chocoalte Drizzle:

  For the chocolate drizzle, MICROWAVE remaining 1/4 c. morsels in 
  heavy-duty plastic bag on HIGH (100%) for about 30 seconds; knead 
  until smooth. Cut tiny corner from bag; knead until smooth. Cut tiny 
  corner from bag; squeeze to drizzle chocolate over pie.
  Baci's ultimate chocolate lovers' delight

  . 4 eggs
  . 2/3 cup sugar
  . Melt together in a double boiler:
  . 1 lb. dark chocolate
  . 1/3 lb. butter
  . 1/2 cup vegetable oil

  In a large metal bowl, beat together eggs and sugar. Add slightly 
  cooled chocolate mixture to egg mixture 1/2 at a time. Go slowly, 
  making sure the batter is smooth and does not curdle.

  Butter a loaf pan. Line the bottom with parchment paper. Pour mixture 
  into the pan and bake at 350 degrees for 30-35 minutes.

  Let cool, remove from pan and remove the parchment paper. Place in 
  freezer for a minimum of four hours.

  If presenting whole, remove from freezer one hour before serving and 
  decorate with whipped cream. If serving by the slice, place slice on 
  chilled plate and decorate with whipped cream. If desired, drizzle 
  with a bit of chocolate sauce. INDULGE!

Marshmalow Creme Fudge

  ----- Original Message ----- 
  From: Christy 
  Sent: Sunday, December 23, 2001 4:07 PM
  Subject: Recipe for Fudge

  I am looking for the microwave version of the Marshmallow Creme fudge 
  that used to be on the back of the 7 oz jar of Kraft Marshmallow Creme!

  Please HELP!


Hi Christy,

Maybe the one below is it?


  Microwave  Fantasy  Fudge

   Ingredients : 
   3/4 c. margarine
   3 c. sugar
   1 (5 oz.) can evaporated milk
   1 (12 oz.) pkg. semi-sweet chocolate pieces
   1 (7 oz.) jar Kraft marshmallow creme
   1 c. chopped nuts
   1 tsp. vanilla

   Preparation : 
 Microwave margarine in 4 quart bowl on HIGH for 1 minute or 
 until melted.  Add sugar and milk.  Mix well.  Microwave on 
 HIGH 5 minutes until mixture begins to boil.  Stir after 3 
 minutes. Mix well. Scrape bowl.  Microwave 5 1/2 minutes.  
 Stir after 3 minutes.  Stir in chocolate pieces until melted.  
 Add remaining ingredients; mix well.  Pour into greased 9"x13" 
 pan.  Cool at room temperature. Cut into squares. Makes 3 pounds. 

Mostaccioli With Sausage

----- Original Message -----
From: joanie 
Sent: Monday, December 24, 2001 6:07 AM
Subject: mostaccioli recipe

> HI  my mom used to make a mostaccioli recipe that she
> found off the back of a box of pasta ( r&f, i think).
> Anyway it had sausage, and plum tomatoes in the sauce.
>  Can you please help me????
> Thanks,  Joanie   

Hi Joanie,

Well, I'm not sure. There are lots of recipes with mostaccioli, sausage, and tomatoes. Not many specify plum tomatoes, and most have other ingredients such as beans or ground beef. See if the ones below suit.


Pasta Fazool Casserole

Serves: 8

1 lb. hot or sweet Italian sausage, casings removed
1 lb. ground beef
1 lg. chopped onion
4 chopped garlic cloves
1 t. crumbled dried oregano
1/2 t. crumbled dried thyme
28 oz. drained, chopped Italian plum tomatoes
2 T. tomato paste
1/4 t. cayenne pepper
15 oz. rinsed, drained kidney beans
salt & pepper
1 lb. freshly cooked mostaccioli pasta
1/2 C. grated parmesan cheese
1/4 C. chopped fresh Italian parsley
12 oz. grated fontina or provolone

Heat oven to 400°F. Sauté first 6 ingredients in heavy lg. saucepan 
over med-high heat until sausage and beef are brown, crumbling with
fork, about 5 min. Add tomatoes, tomato paste and cayenne and simmer 
5 min., breaking up tomatoes with back of spoon. Add kidney beans and 
heat through. Season with salt and pepper. Add mostaccioli, parmesan 
and parsley and toss to combine. Transfer to 9x13" baking dish. 
Sprinkle with cheese. Bake until cheese melts, about 30 min.
Sausage  Mostaccioli  Casserole

 Ingredients :
 1 lb. Italian sausages or pork sausage
 1/2 c. chopped green pepper
 1/2 c. chopped onion
 16 oz. can (2 c.) tomatoes
 6 oz. can tomato paste
 1/2 c. water
 1/2 tsp. salt
 1/4 tsp. oregano
 1/4 tsp. pepper
 8 oz. mostaccioli (macaroni), cooked
 1/2 lb. sliced cheddar, processed
    cheese or Mozzarella

 Preparation :
 Fry sausages until browned.  Cut in half crosswise and remove 
 from skillet.  Add green pepper and onions to the fat remaining 
 in the skillet; saute until tender.  Drain off excess fat.  
 (Meanwhile, cook the mostaccioli in boiling salted water.)  
 Add tomatoes (ground Italian style tomatoes are preferred), 
 tomato paste, water and seasonings to peppers and onions in 
 skillet.  Add sausage.  Simmer about 10 minutes.  In a greased 
 2 quart casserole, layer macaroni, sausage and sauce and cheeses.  
 Repeat layers, ending with cheese. Sprinkle with some Parmesan 
 cheese if desired.  Bake 30 minutes at 350 degrees, uncovered. 
 Makes 6 to 8 servings.

 Ingredients :
 1/2 lb. ground beef
 1/2 c. diced mushrooms
 3 slices chopped bacon
 1 tsp. salt
 1/2 lb. Italian sausage
 1 tbsp. sherry
 1/4 c. olive or salad oil
 1/2 tsp. black pepper
 1 onion, chopped
 1 (6 oz.) can tomato paste
 1 lg. can (2 1/2 size of Italian
    peeled tomatoes)
 1 bay leaf
 1/2 tsp. dried basil
 Grated Parmesan
 Chopped black olives
 Shredded Mozzarella

 Preparation :
Mix ground beef, pork and a bit of onion.  Heat bacon in hot 
oil, add meat and rest of onion and all mushrooms.  Stir 
constantly until well browned.  Add tomatoes, bay leaf and 
basil.  Season with salt and pepper, simmer for one hour.  
If sauce gets too thick, add water.  Add tomato paste and 
sherry, simmer 15 minutes.  Remove bay leaf.  Pour sauce 
over cooked Mostaccioli then cover with shredded Mozzarella.

Raisin Filled Cookies

 ----- Original Message ----- 
  From: Mary Beth 
  Sent: Sunday, December 23, 2001 9:27 PM
  Subject: Old Fashioned Raisin Cookies

  My Grandmother used to make wonderfull raisin filled cookies, that 
  were dark brown (maybe molasses) very soft with a wonderful raisin 
  filling.  I have searched and searched with no luch, can you help?

Hi Mary Beth,

I found 60 or so recipes for raisin filled cookies, but none with molasses. The best looking recipe that I found is below, but it contains nothing that would make them dark brown. could it have been cocoa? Did they have a chocolate flavor?


  Great  Grandma's  Raisin  Filled  Cookies

   Ingredients : 
   1 c. shortening (solid Crisco or stick margarine)
   1 c. white sugar
   1 c. brown sugar, packed
   2 eggs
   2/3 c. milk
   2 tsp. vanilla
   2 tsp. soda
   2 tsp. cream of tartar
   7 c. flour
  Raisin Filling:
   1/2 box raisins
   1 c. sugar
   2 heaping tbsp. flour, mixed with a little water

   Preparation : 
 Sift last 3 items together; mix to make dough.  Cook raisins 
 and sugar until raisins are plump.  Thicken with flour and 
 water mixture.  Allow to get cold before using in cookies.  
 Roll dough thin, cut and put on lightly greased cookie sheet.  
 Put a teaspoon of filling on each.  Roll more dough, cut and 
 make a slit in the center of each about 1/2 inch long. Then 
 put on top of cookie with filling on.  Bake at 350 degrees 
 for 12 to 15 minutes. Don't press down, just lay on top lightly. 

Spoon Drop Fudge

  ----- Original Message ----- 
  From: Marilyn 
  Sent: Monday, December 24, 2001 4:40 PM
  Subject: Spoon Fudge

  My mom had a recipe ( which we have lost) that uses marshmallow 
  creme. You do not put the fudge in a pan, it is dropped by spoonful.  
  We have searched everywhere and would love to find this recipe.

Hi Marilyn,

I found a couple of those. See below.


  Drop Fudge

   Ingredients : 
   1 tall can evaporated milk
   1 stick oleo (less 1 inch)
   4 1/2 c. sugar1 tsp. vanilla
   1 (12 oz.) pkg. chocolate chips (milk or semi-sweet)
   1 (7 1/2 oz.) jar marshmallow creme
   2 c. chopped nuts (optional)

   Preparation : 
 Combine ingredients in a large pot.  Bring to a boil, 
stirring continuously.  When it reaches a full boil, 
lower heat and time for 8 minutes.  Remove from heat 
and add the following:  Add vanilla first, then stir 
in chips until melted.  Add creme until blended, then 
add pecans.  Cool it as you stir.  When it starts to 
harden around the edges, drop by spoonfuls on waxed 
paper.Cool, cut and serve.  Makes 4 pounds of candy.  
   Texas  Millionaire  Fudge

   Ingredients : 
   4 1/2 c. sugar
   1 stick margarine
   1 (12 oz.) pkg. semi-sweet chocolate chips
   2 c. chopped pecans
   1 lg. can evaporated milk
   1 (7 oz.) jar marshmallow creme

   Preparation : 
  Cook sugar, margarine, and milk for 9 minutes after it 
  reaches the boiling point.  Remove from burner and add 
  chocolate chips, marshmallow creme, and pecans. Beat 
  well and drop by teaspoonful on wax paper. 


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