Chocolate and or Peanut Butter Potato Candy
1/3 cup of Mashed Potatoes
(set aside before serving
or use the left over mashed potatoes)
1 teaspoon of vanilla
1-2 boxes of powdered
confectioners Sugar (have a second box
on hand you may need it!)
Place mashed potatoes in a bowel, add the vanilla,
stir in the powdered confectioners sugar, add sugar
until the mixture forms a “dough”. You can then roll
the dough with a rolling pin on a cutting board. Flour
the board and rolling pin with confectioners sugar
and roll the dough out to a thickness of about ¼ inch.
Liberally spread Nutella (hazelnut & chocolate spread
very popular in The Netherlands and Belgium) or Peanut
Butter (chunky is great too) onto the rolled dough. Once
the Nutella or Peanut Butter is spread all over the dough
(stay about ¼ from the edge of the dough) start at one
end of the dough and roll it as you would pinwheel cookies.
Slice the rolled dough into ½ inch thick slices and place
on waxed paper to harden. Makes 2 doz. pieces of SUGAR
CHOCOLATE or PEANUT BUTTER HEAVEN!!!!
Alternate version is to put the Nutella or Peanut Butter
in the bowl with the mashed potatoes and vanilla. Then
mix in the powdered confectioners sugar. Roll this mixture
into small balls and place on the wax paper to dry.
Hint: Save your mashed potatoes before you add milk,
it then takes less confectioners sugar to make candy.
Art’s Mom’s Chocolate Martini Recipe
1-1/2 shots chocolate liqueur (I prefer Godiva)
1-1/2 shots Crème de Cocoa
1/2 shot vodka
2-1/2 shots half and half
Mix all ingredients in a shaker with ice, shake and pour
into a chilled cocktail glass, enjoy. It is best to stop
making bears after the third martini....
Eulipia Chocolate Pecan Tart
8 eggs
4 cups sugar
1 cup cornstarch
1 lb. butter, melted
1 cup Kahlua
4 cups pecans, chopped
18 oz. chocolate chips
4 frozen pie crusts
Mix first 7 ingredients together well in a very large
bowl. Pour into four frozen pie crusts. Bake in 350
degrees oven for about 45 minutes, until barely
golden and firmed up. Tastes absolutely divine
served with vanilla ice cream and whipping cream
(real, of course) Best served warm. Also freezes
terrifically well. Thaw when depressed and devour
all by yourself.
Chocolate Marshmallow Loaf
For Crust
1/2 cup butter
1/4 cup sugar
18 graham crackers
Mix and form into a 9 X 9 pan or 9" pie pan
For filling:
30 marshmallows
1/2 cup milk
1 square bitter chocolate, shaved
1/2 pint whipping cream
1 tsp. vanilla
Heat marshmallows in milk until melted. Add
shaved chocolate and cool. Whip cream and
with vanilla and add to chocolate mixture.
Pour into crust. Sprinkle some graham cracker
crumbs over the top. Chill. Serve with whipped
cream if desired.
ChocolateTruffles
Makes about 500g
Ingredients:
450g Fine Chocolate
275ml Whipping Cream
Cocoa powder for dusting
Method:
Chop the chocolate finely, the pieces should
be about the same size as gravel. They will
melt more successfully if they are roughly
the same size - (Tip: a large heavy cook's
knife will make the chopping easier).
Put the chopped chocolate in a large heatproof
bowl. If the bowl is warm it will help the chocolate
to melt. Bring the cream to the boil in a small pan,
just as it reached boiling point, remove from the
heat and pour slowly into the chocolate, beating
gently with a wooden spoon.
The chocolate should all melt into a thick, glossy,
dark-brown cream. If there are lumps left then
place over a pan of simmering water to melt it
but be careful not to overheat it otherwise it will
curdle.
Place the basin of chocolate in the fridge to stiffen -
this should take about an hour. Now you have
a choice thick solid luxurious truffles or softer
lighter ones. If you prefer the thick solid ones,
then leave the mix as it is otherwise beat the
mixture with an electric whisk for a minute or so
until it changes to a lighter colour - be careful
not to over-whip otherwise it will curdle.
Using two teaspoons, scoop out balls of truffle
and drop them into the cocoa powder. The size
is a matter of choice, roll them lightly into rounds
if you wish. Then leave them in a cool place for an
hour to set......
Chocolate Specialty
1 cup all purpose flour
1/2 cup margarine
1/2 cup chopped pecans
8 oz cream cheese
1 cup powdered sugar
16 oz Cool Whip Free Whipped Topping
2 package instant chocolate pudding dry mix
3 cup fat-free skim milk
Combine flour, margarine, and nuts and press into 9x13 pan. Bake at 350 for 20-25 minutes.
Combine cream cheese, powdered sugar, and 1/2 of cool whip and spread over crust.
Prepare pudding and spread over cream cheese layer. Top with remaining Cool Whip. Refrigerate.
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