Peanut Butter and Chocolate Peanut Butter Cup Cookies

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

INGREDIENTS

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 1 cup white sugar
• 3/4 cup packed brown sugar
• 1 cup peanut butter chips
• 1 cup semisweet chocolate chips
• 3 eggs
• 2 tablespoons vanilla extract
• 1 cup chopped peanut butter cups

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda and salt; set aside. In the microwave or in a bowl over a pan of simmering water, melt the chocolate and peanut butter chips, stirring occasionally until smooth. Set aside.
2. In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time then stir in the vanilla. Stir in the melted chips until well blended then stir in the sifted dry ingredients. Finally, fold in the chopped peanut butter cups. Drop by tablespoonfuls onto the prepared cookie sheets.
3. Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Bon Appétit!

Milk Chocolate Pecan Pie

Milk Chocolate Pecan Pie

INGREDIENTS

• 1 (9 inch) pie shell
• 3 eggs
• 1 cup light corn syrup
• 2/3 cup white sugar
• 1/3 cup butter, melted
• 1 cup chopped pecans
• 1/2 cup milk chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In medium mixing bowl beat eggs lightly with a rotary beater or fork. Stir in corn syrup, sugar, and butter; mix well. Stir in pecan and chocolate pieces.
3. To prevent overbrowning, cover edges of pie shell with aluminum foil. Place pie shell on oven rack and pour filling into it.
4. Bake in preheated oven for 25 minutes. Remove foil from crust edges and bake an additional 25 minutes, or until a knife inserted in center comes out clean. Chill before serving. May be served with whipped cream or vanilla ice cream.

Bon Appétit!

Chocolate Walnut Strudel

Chocolate Walnut Strudel

Yields: 8 Servings

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Ingredients:

½ pckg Puff Pastry Sheets

1 each Egg

1 T Water

4 Squares Semi-Sweet Chocolate

2 T Milk

1 T Butter or Margarine

½ Cup Chopped Walnuts

Garnish Confectioners Sugar

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Preparation Directions:

~ THAW pastry sheet at room temperature 40 minutes. Pre-heat oven to 375 degrees. Mix egg and water.

~ PLACE chocolate, milk, & butter in large microwave-safe bowl. Microwave on HIGH for 1 ½ min. or until chocolate is almost melted, stirring ½ way through heating. Stir until smooth.

~ UNFOLD pastry on lightly floured surface. Roll into 16"12" rectangle. Spread Chocolate mixture on pastry to within 1 ½ of edges. Sprinkle walnuts over chocolate. Starting at short side, roll up like a jellyroll. Place seam side down on baking sheet. Tuck ends under to seal. Brush with egg mixture.

~ BAKE 35 minutes or until golden brown. Cool on baking sheet at least 30 minutes. Sprinkle with confectioner's sugar. Slice & Serve warm.

Bon Appétit!

Biscuits au Chocolat

Biscuits au Chocolat

This recipe dates to 1750 (Farmer & Farmer, 30). It makes something more like a moist chocolate muffin than a biscuit or cookie. If you wish to be especially authentic, you might try this recipe with the chocolate available from reproduction houses such as G. Gedney Godwin, the Bradley Company, and the Log Cabin Shop ; the chocolate is mixed with cinnamon and pepper similar to the chocolate of the eighteenth century.

2 oz unsweetened chocolate (2 squares), grated	8 egg whites, stiffly beaten
1 cup sugar	½ cup flour
4 egg yolks

Beat chocolate, sugar, & yolks together until thick & creamy. Fold in egg whites. Sift flour over mixture and fold in. Grease muffin cups. Fill half full with chocolate mixture. Bake at 325º F for 15-20 minutes or until tops are just firm. Cool before serving.

Bon Appétit!