Strawberry Freezer Jam (Shiloh)

Strawberry Freezer Jam (makes 5 cups)

2 c. crushed strawberries
4 c. sugar

Mash fruit with a potato masher (or use a blender). Measure fruit into a bowl. Measure sugar into a separate bowl. Stir sugar into prepared fruit. Mix well and let stand for 10 minutes. Stir occasionally.

Stir 1 box pectin and 3/4 c. water in small saucepan. (Pectin may start out lumpy.) Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.

Stir pectin mixture into fruit. Stir constantly untili sugar is completely dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.) Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; cover. (Use 1 to 2 cup size containers that have tight lids. Make sure to wash and rinse plastic containers before filling.)

Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.

Hot Fudge Pudding Cake (LaRein M)

Hot Fudge Pudding Cake 1 cup flour ¾ cups sugar 2 tablespoons cocoa 2 teaspoons baking powder ¼ teaspoon salt ½ cup milk 2 tablespoons melted shortening or margarine 1 cup finely chopped nuts (optional) Measure flour, sugar, cocoa, baking powder and salt into bowl. Blend in milk, shortening and nuts. Pour into greased square 9x9x2 inch pan. (Batter should be brownie batter thick). Topping: 1 cup brown sugar ¼ cup cocoa 1 ¾ cup hot water Stir brown sugar and cocoa together. Sprinkle over batter in pan. Pour hot water over all. Bake 45 minutes at 350º This makes a wonderful chocolate sauce on the bottom, with cake on top. Serves 9 Note: Can be doubled and served in 9x13 pan. I don't double the cocoa, in the topping and use 2 ½ cups water. Serve with whipped cream or cool whip. Best if served slightly warm. Yummy!

Chocolate Eclair (LaRein M)

CHOCOLATE ÉCLAIR 1-16 oz box graham crackers 2- 3-½ oz packages instant vanilla pudding mix 3 cups milk 1- 8 oz package cream cheese, softened 1-8 oz carton non-dairy whipped topping (Cool Whip) (I use a 12 oz carton and save some for the frosting) 1 3-½ oz package chocolate instant pudding for frosting Line 9x13 pan with one layer of graham crackers. Beat pudding with milk and cream cheese until stiff. Fold in whipped topping. Pour ½ of mixture over crackers. Place another layer of graham crackers on top and add remaining pudding mixture. Top with another layer of graham crackers. Follow directions on box of chocolate pudding for pie. I use the same mixer bowl I used for the vanilla pudding, and just mix very well. Add some whipped topping if you wish. Pour over the top of the last layer of graham crackers. Chill several hours or overnight. Try using all low fat ingredients. Delicious!! Experiment with different kinds of puddings… white chocolate, banana, etc. This is great to take to work or church parties.

Chocolate Sticky Buns (Kimberli D)

1 pkg. dry yeast

1/3 cup warm water (105-115 degrees)

1 1/3 cups sugar, divided

1 teaspoon salt

1 1/2 cups butter or margarine, divided

3/4 cup scalded milk

3 1/2 cups flour, divided

1 egg, beaten

1 cup firmly packed brown sugar

1/4 cup light corn syrup

5 Tablespoons cocoa, divided

1 cup chopped pecans

2 teaspoons ground cinnamon

Dissolve yeast in warm water; set aside. Combine 1/3 cup sugar, salt, 1/2 cup butter, and scalded milk in a mixing bowl; stir until butter melts. Cool to 105-115 degrees. Stir in 1 1/2 cups flour, egg, and yeast mixture. Beat at medium speed of an electric mixer 2 1/2 minutes. Stir in enough remaining flour to make a soft dough. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, about one hour or until doubled in bulk. Melt 1/2 cup butter in a small saucepan. Add brown sugar, corn syrup, and 3 Tablespoons of cocoa; bring to a boil and cook, stirring constantly, 1 minute. Pour sugar mixture evenly into two greased 9-inch cake pans. Sprinkle pecans over sugar mixture; set aside. Combine 1 cup sugar, 2 Tablespoons cocoa, and cinnamon; set aside. Punch dough down, and divide in half. Roll each half into a 14X9 inch rectangle; brush with melted butter; sprinkle half of cocoa-cinnamon mixture over each dough rectangle. Starting at widest end, roll up each strip in jelly roll fashion; pinch edges together to seal. Cut each roll into 1-inch slices. Place 9 slices in each cake pan. Cover and let rise in a warm place (85 degrees), free from drafts, about 1 hour or until doubled in bulk. Bake at 375 degrees for 25 minutes. Invert pans on serving plates; serve warm. Yield: 1 1/2 dozen. Yum, Yum, Yum!!!

Chocolate Mousse Cake Supreme with Giant Chocolate Curls (Kimberli D)

Cake:

1 Package Pillsbury Plus Devil's Food Cake Mix

1 cup Sour Cream

3/4 cup water

1/3 cup oil

3 eggs

Filling:

1 teaspoon unflavored gelatin

2 Tablespoons water

1 cup whipping cream

1/3 cup chocolate flavored syrup

Glaze:

6 ounce package (1cup) semi-sweet chocolate chips

6 Tablespoons butter or margarine

Heat oven to 350 degrees. Grease and flour three 9-inch round cake pans. In a large bowl, combine all cake ingredients at low speed until moistened. Beat 2 minutes at highest speed. Pour into prepared pans. Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes. remove from pans. Cool completely. In a small saucepan, soften gelatin in cold water. Stir over low heat until dissolved; set aside. In another small bowl, beat whipping cream at highest speed with mixer just until it begins to thicken. Gradually add chocolate syrup and gelatin; continue beating until soft peaks form. In a small saucepan, heat chocolate chips and butter over low heat, stirring constantly until chocolate is melted. Refrigerate about 30 minutes or until slightly thickened, stirring occasionally. To assemble cake, place one layer of cake on a serving plate. Spread with half of filling; top with second layer cake. Spread with remaining filling; top with remaining cake layer. Spread glaze over top and sides of cake. Garnish with 12 Giant Chocolate Curls. Store in refrigerator. Makes 12 servings.

To Make Giant Chocolate Curls:

Cut 12 4 1/2 inch squares of heavy aluminum foil. Melt 4 ounces (4 squares) semi-sweet chocolate with 2 teaspoons shortening. Using the back of a teaspoon, spread layer of chocolate over foil to within 1 inch of each edge. Refrigerate 3 to 4 minutes or until chocolate is just set but not hard and brittle. If desired, sprinkle lightly with powdered sugar. Bring 2 edges of foil together to form a cone shape, crimping edges together. (Do not overlap chocolate.) Refrigerate about 30 minutes or until firm. Working with one at a time, carefully remove foil; keep remaining curls refrigerated. Use to garnish cake.

Paula Deen's Deep Dark Chocolate Truffle Cake (Tara C)

Paula Deen's Deep Dark Chocolate Truffle Cake
(Flourless cake)

Prepare a 9 inch spring form pan by lining the bottom with parchment paper so it hangs over and then close the latch to hold the paper in place and secure sides. Spray with some non-stick cooking spray. Pre-heat oven to 325 F.

• 8 oz. semi-sweet chocolate (Ghirardelli)
• 8 oz. dark chocolate (I used 60 % cocoa Ghiradelli for this one)
• 2 cubes butter
• 1 1/4 cup sugar
• 6 eggs, separated

Separate eggs, yolks in one bowl, egg whites in another. Set aside. Break up chocolate in a microwave safe bowl and add butter. Melt in the microwave for 30 second internals, stirring in between until completely melted and smooth. Whisk in sugar until combined. Then add the egg yolks to the chocolate mixture, one at a time, whisking after each one.

Now, in a medium bowl, beat the egg whites on high with an electric mixer. Beat for several minutes until stiff peaks form. Gently fold egg whites into the chocolate mixture until combined. Pour into prepared spring form pan, and bake for 1 hour.

It will rise pretty high in the oven, but when you take it out to cool it will fall, hard :)
Cool on the counter for at least an hour and for at least 4 hours in the fridge before removing from spring form pan.

It is definitely worth the wait and amazingly rich and chocolaty. Bon Appetit!

Chocolate Cheesecake (Robin B.)

This is one of our favorites! I have found that beating the cream cheese in my stand mixer and actually timing it for 3 minutes makes it really fluffy. I usually take frozen raspberries, thaw them out and push them through a small strainer to remove the seeds. I add 1 or 2 Tbsp. of sugar to this and keep it in the refrigerator. Serve it over the cheesecake.

Crust:

• 1 cup finely ground chocolate wafer or chocolate graham crackers
• 4 Tbsp. unsalted butter, melted
• 3 Tbsp. sugar

Stir the above ingredients together and press firmly onto the bottom and 1 inch up the sides of a 9 inch spring form pan. Bake until set, about 10 min. at 350. Let cool.

Cheesecake:

• 1 cup sugar 8 oz. bittersweet chocolate, chopped
• 3 packages (8 oz. each) cream cheese, room temp.
  
• Pinch of salt
• ¾ cup sour cream, room temp.
  
• 2 tsp. pure vanilla extract
• 3 Tbsp. Dutch process unsweetened cocoa powder
• 3 large eggs, room temp.
  

After crust is done, reduce temp. to 300 degrees. Melt chocolate in double boiler or microwave, let cool. Put cream cheese in mixing bowl and beat until fluffy, about 3 minutes. With mixer on low add sugar in a slow, steady stream. Add salt, cocoa, sour cream, vanilla and melted chocolate; mix until combined. Add eggs, one at a time, just until combined. Pour over crust. Bake until set, but still slightly wobbly in center, 50-60 minutes. Let cool completely in pan on rack. Refrigerate uncovered for 6 hours or overnight. Before unmolding run a knife around the edge.