JOSEPH’S CHOCOLATE PECAN PIE

3 eggs, slightly beaten1 cup dark corn syrup1 (4-oz)squares of semisweet chocolate, melted and cooled1/3 cup sugar2 tbsp butter, melted1 tsp pure vanilla1 1/2 cups chopped pecans1 unbaked 9-inch pastry shell

Preheat oven to 350 degrees.

In a large mixing bowl, stir together the eggs, corn syrup, chocolate, sugar, butter, and vanilla until well blended. Stir in pecans and pour mixture into the pastry shell. Bake at 350 degrees for 50 to 60 minutes.

HOT FUDGE PIE

1/2 cup butter3 (1-oz each)squares unsweetened baking chocolate4 eggs3 tbsp white corn syrup1 1/2 cups sugar1/4 tsp salt1 tsp vanilla1 9-inch unbaked pie shell

Melt butter in top of a doubler boiler and add the chocolate. Continue to melt mixture until chocolate is melted; stir to combine well. In a medium mixing bowl, beat eggs until light. Beat the corn syrup, sugar, salt, and vanilla into the eggs. Add a small amount of the chocolate mixture to the egg mixture and mix well to temper the eggs. Add the remaining chocolate mixture and mix well. Pour the mixture into the pastry shell and bake in a 350 degree oven for 25 to 35 minutes or until the top is crusty and the filling is set but still somewhat soft. Do not over-bake, the filling should be like a custard. Serve warm with vanilla ice cream for a real treat!

CHOCOLATE TURTLE PIE

1/4 cup caramel dessert topping (ice cream topping)1 Chocolate Crumb Ready Pie Crust1/2 cup chopped pecans2 pkgs (4-serving size each) Chocolate Cook and Serve Pudding/Pie Filling Mix3 cups milkwhipped cream

Spread the caramel topping on the bottom of pie crust. Sprinkle the pecans over the caramel. Refrigerate.

Meanwhile, in a medium saucepan, stir the pudding mixes into the milk. Stirring constantly, over medium heat, cook until mixture comes to a full boil. Remove from the heat. Allow to cool for 5 minutes, stirring twice. Pour mixture into the crust. Place plastic wrap over the top. Refrigerate for 3 hours or until set. Garnish with whipped cream drizzled with more caramel topping. Refrigerate leftovers.

Enjoy!

The Perfect Chocolate Cookie

Cocoa drop cookie, the best chocolate cookie. They are not only delicious, but very easy to make as well.

The ingredients required for this recipe are: ¼ cup butter, softened; ¼ cup shortening; 1 cup sugar; 1 egg; ¾ cup buttermilk; 1 tsp vanilla; 1 ¼ cup sifted all-purpose flour; ½ tsp baking soda; ½ tsp salt; ½ cup cocoa powder, unsweetened; and 1 cup of chopped pecans.

1. Cream the shortening and butter with sugar; beat in egg.

2. Stir in the buttermilk and vanilla

3. Sift the dry ingredients together and add to the first mixture.

4. Stir in the pecans, and chill the cookie dough for about an hour.

5. Use a teaspoon to drop the dough onto a greased baking sheet, leaving about 2 inches between the cookies.

6. Bake in a preheated 400°F oven for about 8-10 minutes, or until set.

7. Then cool and frost with a simple chocolate or vanilla icing if desired.

Shortbread Cookie Recipe

Here is the recipe for another great cookie, the chocolate covered shortbread cookie recipe. For this you will need: 8 ounces butter at room temperature; ½ cup powdered sugar; 2 cups all-purpose flour; ½ teaspoon baking powder; 2 ounces unsweetened chocolate, melted; and ½ teaspoon vanilla extract.

1. Combine all ingredients.

2. Knead with your hands to made sure they are well mixed

3. Press into lightly buttered pans.

4. Bake at 325°F for about 20 minutes.

5. Cut into wedges while they are still warm or break them apart.

There are many fabulous recipes out there but here are two of the best. Remember these recipes around the holidays and you can present your friends and family with delightful treats that will be remembered the rest of the year.

HOOSIER’S GERMAN CHOCOLATE PIE

This is from an old Indiana Rural Co-op Newsletter

4-oz pkg German Sweet Chocolate

1/4 cup butter

14-oz can sweetened condensed milk

1 1/2 cups sugar

3 tbsp cornstarch

1/8 tsp salt

2 eggs

1 tsp vanilla extract

1 9-inch unbaked pie shell

1 1/3 cups shredded coconut

1/2 cup pecans

Melt chocolate with butter over low heat until melted.  Remove from the heat and gradually stir in the milk.  Mix sugar, cornstarch, salt, eggs, and vanilla together.Gradually blend in the chocolate mixture.  Pour the mixture into pie shell.  Mix coconut and pecans and sprinkle over filling.  Bake at 375 degrees for 45 minutes or until the top is puffed.  Filling will be soft but will set while cooling.  Cool at least 3 hours before cutting.  If the top starts to get too brown during baking, cover loosely with foil during the last 15 minutes of baking.

CHOCOLATE CHESS PIE

1 baked 9-inch pie shell (very lightly browned)

1 1/2 cups sugar

1/4 cup unsweetened cocoa powder

1 tbsp all-purpose flour

1/2 cup (1 stick) butter,  melted

3 eggs

1/4 cup milk

2 tsp vanilla extract

Whipped cream for garnish

Place oven rack in the lowest postion and preheat oven to 350 degrees.  In a large bowl, mix together the sugar, cocoa and flour until it is lump-free.  Stir in the melted butter.  Mix the eggs, one at a time, into the sugar mixture; mix until smooth.  Stir in the milk and vanilla.  Pour the mixture into the baked and cooled pie shell.  Bake on the lowest rack of 350 degree oven for 45 to 50 minutes.  Cool on a wire rack and garnish with whipped cream.  Top whipped cream with maraschino cherries, if desired.

Choco-chip cookies are a much-loved treat and making them is really something that you should take the time to learn. These cookies are either crunchy, soft or etc.

Making these soft choco-chip cookies might seem a very hard challenge but I assure you it isn’t. Just take note of a couple of steps in making your cookie batter.

Normally an easy & good choco-chip cookie recipe would be the standard ones placed at the back portion of those choco chip packages. For your dough, just be sure to thoroughly mix the butter and sugars using your electric hand-held/ordinary mixer until dough is quite fluffy. Watch out for lumps of sugar & butter then be sure that they are already gone before adding in your vanilla and eggs.

These first few steps are crucial to getting those soft cookies. Don’t beat your batter together with eggs otherwise they might not become airy & fluffly. Just incorporate all ingredients until they are mixed together. Be careful not to overbeat your dough.

Next, into another bowl, combine salt, baking soda & flour together then mix them using your spoon then sift afterwards. If recipe requires flour (sifted) then be sure to sift your flour. After sifting, you stat adding in flour mix to your wet recipe ingredients until everything is incorporated well & add your choco chips.

Place your dough inside the refrigerator for around 2 hrs or better if overnight. When baking, preheat yor oven first before actual baking process. Roll out dough in 2-inch round shapes then place them 2-inches away from each other on your greased baking/cookie sheet. Be sure your sheet isn’t warm when you arrange your cookies onto it. You could even place it inside your fridge prior to baking.

Then, bake your cookies as per directions until they appear light golden and browned. But make sure cookies aren’t darkly browned or they might be crunchy and a bit hard. Be careful when cooking so you will get those lovely soft cookies and not the hard & crunchy ones. Take note of the steps above and for sure you will get those soft chewy cookies.

Enjoy!

HOOSIER’S GERMAN CHOCOLATE PIE

This is from an old Indiana Rural Co-op Newsletter

4-oz pkg German Sweet Chocolate

1/4 cup butter

14-oz can sweetened condensed milk

1 1/2 cups sugar

3 tbsp cornstarch

1/8 tsp salt

2 eggs

1 tsp vanilla extract

1 9-inch unbaked pie shell

1 1/3 cups shredded coconut

1/2 cup pecans

Melt chocolate with butter over low heat until melted.  Remove from the heat and gradually stir in the milk.  Mix sugar, cornstarch, salt, eggs, and vanilla together.Gradually blend in the chocolate mixture.  Pour the mixture into pie shell.  Mix coconut and pecans and sprinkle over filling.  Bake at 375 degrees for 45 minutes or until the top is puffed.  Filling will be soft but will set while cooling.  Cool at least 3 hours before cutting.  If the top starts to get too brown during baking, cover loosely with foil during the last 15 minutes of baking.

CHOCOLATE CHESS PIE

1 baked 9-inch pie shell (very lightly browned)

1 1/2 cups sugar

1/4 cup unsweetened cocoa powder

1 tbsp all-purpose flour

1/2 cup (1 stick) butter,  melted

3 eggs

1/4 cup milk

2 tsp vanilla extract

Whipped cream for garnish

Place oven rack in the lowest postion and preheat oven to 350 degrees.  In a large bowl, mix together the sugar, cocoa and flour until it is lump-free.  Stir in the melted butter.  Mix the eggs, one at a time, into the sugar mixture; mix until smooth.  Stir in the milk and vanilla.  Pour the mixture into the baked and cooled pie shell.  Bake on the lowest rack of 350 degree oven for 45 to 50 minutes.  Cool on a wire rack and garnish with whipped cream.  Top whipped cream with maraschino cherries, if desired.

Choco-chip cookies are a much-loved treat and making them is really something that you should take the time to learn. These cookies are either crunchy, soft or etc.

Making these soft choco-chip cookies might seem a very hard challenge but I assure you it isn’t. Just take note of a couple of steps in making your cookie batter.

Normally an easy & good choco-chip cookie recipe would be the standard ones placed at the back portion of those choco chip packages. For your dough, just be sure to thoroughly mix the butter and sugars using your electric hand-held/ordinary mixer until dough is quite fluffy. Watch out for lumps of sugar & butter then be sure that they are already gone before adding in your vanilla and eggs.

These first few steps are crucial to getting those soft cookies. Don’t beat your batter together with eggs otherwise they might not become airy & fluffly. Just incorporate all ingredients until they are mixed together. Be careful not to overbeat your dough.

Next, into another bowl, combine salt, baking soda & flour together then mix them using your spoon then sift afterwards. If recipe requires flour (sifted) then be sure to sift your flour. After sifting, you stat adding in flour mix to your wet recipe ingredients until everything is incorporated well & add your choco chips.

Place your dough inside the refrigerator for around 2 hrs or better if overnight. When baking, preheat yor oven first before actual baking process. Roll out dough in 2-inch round shapes then place them 2-inches away from each other on your greased baking/cookie sheet. Be sure your sheet isn’t warm when you arrange your cookies onto it. You could even place it inside your fridge prior to baking.

Then, bake your cookies as per directions until they appear light golden and browned. But make sure cookies aren’t darkly browned or they might be crunchy and a bit hard. Be careful when cooking so you will get those lovely soft cookies and not the hard & crunchy ones. Take note of the steps above and for sure you will get those soft chewy cookies.

Enjoy!

HOOSIER’S GERMAN CHOCOLATE PIE

This is from an old Indiana Rural Co-op Newsletter

4-oz pkg German Sweet Chocolate

1/4 cup butter

14-oz can sweetened condensed milk

1 1/2 cups sugar

3 tbsp cornstarch

1/8 tsp salt

2 eggs

1 tsp vanilla extract

1 9-inch unbaked pie shell

1 1/3 cups shredded coconut

1/2 cup pecans

Melt chocolate with butter over low heat until melted.  Remove from the heat and gradually stir in the milk.  Mix sugar, cornstarch, salt, eggs, and vanilla together.Gradually blend in the chocolate mixture.  Pour the mixture into pie shell.  Mix coconut and pecans and sprinkle over filling.  Bake at 375 degrees for 45 minutes or until the top is puffed.  Filling will be soft but will set while cooling.  Cool at least 3 hours before cutting.  If the top starts to get too brown during baking, cover loosely with foil during the last 15 minutes of baking.

CHOCOLATE CHESS PIE

1 baked 9-inch pie shell (very lightly browned)

1 1/2 cups sugar

1/4 cup unsweetened cocoa powder

1 tbsp all-purpose flour

1/2 cup (1 stick) butter,  melted

3 eggs

1/4 cup milk

2 tsp vanilla extract

Whipped cream for garnish

Place oven rack in the lowest postion and preheat oven to 350 degrees.  In a large bowl, mix together the sugar, cocoa and flour until it is lump-free.  Stir in the melted butter.  Mix the eggs, one at a time, into the sugar mixture; mix until smooth.  Stir in the milk and vanilla.  Pour the mixture into the baked and cooled pie shell.  Bake on the lowest rack of 350 degree oven for 45 to 50 minutes.  Cool on a wire rack and garnish with whipped cream.  Top whipped cream with maraschino cherries, if desired.

HOOSIER’S GERMAN CHOCOLATE PIE

This is from an old Indiana Rural Co-op Newsletter

4-oz pkg German Sweet Chocolate

1/4 cup butter

14-oz can sweetened condensed milk

1 1/2 cups sugar

3 tbsp cornstarch

1/8 tsp salt

2 eggs

1 tsp vanilla extract

1 9-inch unbaked pie shell

1 1/3 cups shredded coconut

1/2 cup pecans

Melt chocolate with butter over low heat until melted.  Remove from the heat and gradually stir in the milk.  Mix sugar, cornstarch, salt, eggs, and vanilla together.Gradually blend in the chocolate mixture.  Pour the mixture into pie shell.  Mix coconut and pecans and sprinkle over filling.  Bake at 375 degrees for 45 minutes or until the top is puffed.  Filling will be soft but will set while cooling.  Cool at least 3 hours before cutting.  If the top starts to get too brown during baking, cover loosely with foil during the last 15 minutes of baking.

CHOCOLATE CHESS PIE

1 baked 9-inch pie shell (very lightly browned)

1 1/2 cups sugar

1/4 cup unsweetened cocoa powder

1 tbsp all-purpose flour

1/2 cup (1 stick) butter,  melted

3 eggs

1/4 cup milk

2 tsp vanilla extract

Whipped cream for garnish

Place oven rack in the lowest postion and preheat oven to 350 degrees.  In a large bowl, mix together the sugar, cocoa and flour until it is lump-free.  Stir in the melted butter.  Mix the eggs, one at a time, into the sugar mixture; mix until smooth.  Stir in the milk and vanilla.  Pour the mixture into the baked and cooled pie shell.  Bake on the lowest rack of 350 degree oven for 45 to 50 minutes.  Cool on a wire rack and garnish with whipped cream.  Top whipped cream with maraschino cherries, if desired.

The cookie history was traced during the seventh Century in Persia. But during the 1800′s, cookie recipes started to get published on cook books. However, the name used was small or tiny cakes. The name cookies actually came from this Dutch term: koekje/koekie which denotes small or tiny cakes.

During the first part of 1900s until today, recipes for making cookies vary in flavors and styles. These little bites of sweetness are usual goodies baked inside one’s kitchen, and it is assessed that 50% of the entire homemade cookies were choco-chips.

However, there are numerous tasty cookie flavors which have not yet been tested or baked at homes. Cookie recipes on cook books are categorized according to their manner of preparation and cooking. The five cookie recipe categories are as follow:

1. Drop Cookies: This is one of the usual categories of home-baked and yummy cookies. It is prepared and baked by pressing and dropping the dough or cookie mixture from your spoon down to the parchment or wax paper. This type is actually easy to bake. You just combine all the ingredients, scoop, drop and cook. The famous examples are peanut spread , choc-chip cookies and oatmeal cookies.

2. Cookie Bars, Squares/Pan Cookies: These are probably the simplest and the easiest cookie recipe. You surely can make it without dropping a sweat. The cookie mixture is placed inside a container or mold and then sliced in small sizes right after cooking. Brownies fall in this category even if it’s a batter cookie and it has many variations.

3. No-Bake Cookies: This category does not need any oven. It is one of the best ways to familiarize children to baking. Among the known samples of this type are krispies, coconut-date balls, peanut spread/butter squares/bars and rum rounds or balls.

4. Shaped Cookies: This cookie category is usually designed and molded by hands. Shortbreads and spritz cookies are samples of shaped cookies.

5. Ice Box/Refrigerator Cookies: This cookie is done by freezing or chilling the batter/cookie mixture before cutting and cooking/baking them. Some books classify this as the slice-and-bake cookies. Just keep small logs of your desired cookie mixtures inside the freezer or fridge, and then cut prior to baking and best eaten fresh out from your oven. This is good especially when you suddenly have cookie cravings.

Everybody in your family or even your friends will appreciate your effort regardless of the category that you would like to bake. Baking your own homemade cookies will always an extra special treat.

Chocolate chip cookies come in two basic textures, chewy and crispy. This recipe is for the chewiest, most melt-in-your-mouth delicious chocolate chippers you’ve had. If you like crispy cookies, stay far away because these bake up puffy, light and never oily. The soft moist cookies are full of big gooey chocolate chips. They taste fantastic hot from the oven, and keep well in sealed containers. However, because they are moist and rich-tasting with no preservatives, they should be refrigerated after a few days to prevent mold. (Much like a bakery-fresh moist bread, these cookies need care to not go stale)

Extra fact:Most cookie recipes only make cookies of ONE size. If you attempt to make the cookies at a size that is not described in the original recipe, you’ll run into problems such as undercooking while edges burn, or over-done cookies despite the bake-time. These cookies can easily be made in ANY of THREE sizes!

From ¼ cup scoops of dough at once for giant cookies…to1.5 tablespoon sized medium cookies…and1 .5 teaspoon size regular cookies

With this recipe the size is totally up to you! Just adjust the baking time accordingly. (seen below) A big chocolate chip cookie can make a nice ‘thank you’ gift for someone you know. When it’s home made, it really shows you care…and you only need to spend minutes making them!

How could a chocolate chip cookie get even better?What if it had HALF the fat of an ordinary cookie?What if it tasted richer and chewier than an ordinary cookie?And what if it had fiber, and healthy nutrients as well?

The seemingly impossible becomes possible with this fantastic chocolate chip cookie recipe. In one easy batch, these could become your new favorites. Chia Gel is your secret to a better tasting, lower fat cookie that has extra nutrition. You can find the recipe for Chia Gel below.

Ultra Chewy Chia Chocolate Chip Cookies

What you’ll need:

Dry Ingredients2 cups flour½ heaping tsp baking soda ½ tsp salt¼ cup white sugar1 cup brown sugar2 cups semi-sweet chocolate chips

Wet Ingredients8 tbsp butter (works best if melted first)4 tbsp chia gel¼ cup apple sauce (unsweetened)1 tbsp vanilla1 whole egg1 egg yolk only

First, pre-heat the oven to 325 degrees and grease your cookie sheets. Mix the melted butter, and both sugars until well blended. Then add the vanilla, applesauce, whole egg and egg yolk. Stir again until thoroughly combined. Last add in your chia gel and stir again. In another bowl, combine the rest of the dry ingredients except the chocolate chips. (Flour, baking soda, salt) Once the dry ingredients are mixed, add them slowly to the wet ingredients with a wooden spoon. Stir only until just combined. Last, add in the 2 cups chocolate chips.

Suggestion:If you’re making large or medium size cookies, you can use Jumbo chocolate chips or chocolate chunks.If you’re making regular or small size cookies, regular-size chocolate chips work best

Sizes:If you use ¼ cup batter per cookie bake for about 15 minutes (Large)If you use 1.5 tbsp batter per cookie bake for about 12 minutes (Medium)If you use 1.5 tsp batter per cookie bake for about 10 minutes (regular/small)

When done baking, the cookies will become golden brown. The edges may appear lightly toasted but the centers will still be soft and puffy. Be careful not to over bake.

Make Chia Gel (a video)

Chia gel is super easy to make, and it’s the key to the healthy kick these cookies pack. Due to its unique gelling property, it replaces half of the butter in this recipe, without changing the flavor. Chia seeds have no flavor of their own when you make the gel with filtered water. You won’t even know they’re in the cookies.

1 tbsp dry chia seeds9 tbsp filtered water

In a seal-able container, simply scoop in the chia seeds and add the 9 tbsp filtered water. Stir with a fork to prevent clumping, and let stand for about 10 to 15 minutes. The seeds will each have formed a thick gel around them. This gel can now be used to replace up to half the butter or oil in almost any baked recipe.