CHOCOLATE!

For those of you who follow my blogs, you know I love chocolate!  And being a diabetic for the past 5 years hasn't changed that one bit.  It warms my heart to know that my blog readers also love chocolate.  Recipes containing chocolate get many more hits on this blog than any other type.  So if you think I post too many chocolate recipes because that is what I like, you are wrong.  I post so many chocolate recipes because that is what my readers demand.  Way to go, readers!

INFO ON VANILLA

Have you ever wondered how to substitute one type of vanilla for another?  If so, here are the substitutions:

• 1 tablespoon vanilla bean paste = 1 tablespoon vanilla extract
• 1 whole vanilla bean = 1 tablespoon vanilla extract

You can figure the other variations from there.

CANDY CORN-MARSHMALLOW CRISPY TREATS

1/4 cup butter
6 cups miniature marshmallows
12 drops yellow food coloring
4 drops red food coloring
6 cups crispy rice cereal
2 cups candy corn

In a large microwaveable bowl, microwave butter on high 45 seconds or until melted.  Add the marshmallows and toss to coat.  Microwave 1 1/2 minutes or until the marshmallows are completely melted and the mixture is well blended.  Stir in the food colors after the first 45 seconds.

Add the cereal and candy corn; mix well.  Press onto the bottom of a 9 x 13-inch pan that has been sprayed with nonstick cooking spray.  Allow to cool completely before cutting into 12 bars.  Cut each bar in two diagonally.

Yield: 24 diagonals

Note: This is a Kraft Foods Recipe.

BLACK RASPBERRY DUMPLINGS

1 quart fresh or frozen black raspberries
1 1/4 cus sugar, divided
1 cup water
3 tbsp cornstarch
3 cups Bisquick or same-type product
1 cup milk
additional tablespoon or so of sugar, optional
dash of ground nutmeg, optional

Combine the raspberries, 1 cup of the sugar, water, and cornstarch is a large saucepan.  Bring the mixture to a boil while stirring almost constantly; reduce heat to low.

In a mixing bowl combine the Bisquick, milk, and the remaining 1/4 cup of sugar and mix together until a soft dough forms.  Drop the dough by tablespoonfuls onto the berry mixture and cook over low heat, uncovered, 10 minutes.  Cover pan and cook another 10 to 15 minutes or until the dumplings are cooked through.

If desired, combine some sugar and nutmeg and sprinkle over the dumplings just before serving.

Note: Great with cream or ice cream!

Yield: 10 to 12 servings

I have had this recipe for several years.  I believe I got it from a TOH magazine.

SIMPLE HOMEMADE VANILLA ICE CREAM

1 quart whole milk
1 1/4 cups granulated sugar
dash of salt, optional
2 large eggs, beaten
1 1/2 cups heavy cream
2 tsp vanilla extract

Heat the milk in a saucepan over medium-high heat but only until tiny bubbles start to appear; do not boil.  Stir in the sugar and salt.  Lower temperature to low.

Stir a tiny beat of the hot milk mixture into the eggs, mixing well.  Stir the egg mixture back into the mixture in saucepan and cook over low heat while stirring for a couple of minutes.  Be careful you do not allow mixture to boil.  Stir in the cream and allow the mixture to cool down; add the vanilla.

Pour into ice cream freezer and follow manufacturer's directions.

Yield: 6 to 8 servings.

LUBY'S CHOCOLATE ICE BOX PIE

This is one of the most popular pies at a chain of cafeterias here in Texas.

2 1/2 cups milk, divided
1 1/3 cups granulated sugar
1/4 cup unsweetened cocoa
1 tbsp butter
7 tbsp cornstarch
3 extra large egg yolks
1 tsp vanilla extract
1 cup miniature marshmallows
1 baked 9-inch pie shell
sweetened whip cream for garnish

In a medium saucepan, combine two cups of the milk with the sugar, cocoa, and butter.  Cooking over medium heat, bring just to a boil.

In a medium mixing bowl, mix the cornstarch and remaing milk until the cornstarch is completely dissolved.  Whisk in the egg yolks and vanilla extract until well blended.  Gradually add the egg mixture to the chocolate mixture in the saucepan, whisking constantly.  Cook, stirring constantly, until the mixture is thick and smooth, approximately 2 minutes.

Remove mixture from the heat and stir in the marshmallows until melted and smooth.  Pour filling into the pie shell.  Cover with plasstic wrap that you press down directly onto the filling.  Refrigerate at least 2 hours.

To serve, remove the plastic wrap, slice, and garnish each slice with whipped cream and some chocolate curls or miniature chocolate chips, if desired.

CHILLED LEMON CHEESECAKE BARS

CRUST:
1/3 cup butter, softened
1/4 cup firmly packed brown sugar
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup all-purpose flour
cooking spray

Preheat oven to 350 degrees.

Using an electric mixer on medium speed, beat the butter, brown sugar, salt and nutmeg together until smooth.  Add the flour, beating at low speed until blended. 

Spray an 8-inch square pan with the nonstick cooking spray.  Press the crust mixture evenly over the bottom of the pan.

Bake for 20 minutes at 350 degrees.
While the crust bakes, prepare the filling.

FILLING:
1 cup low-fat (1%) cottage cheese
1 cup granulated sugar
2 tbsp all-purpose flour
1 tbsp lemon zest
3 1/2 tbsp fresh lemon juice
1/4 tsp baking powder
1 large egg
1 large egg white

Process cottage cheese in food processor for a minute or until smooth, scraping down the sides as needed.  Add the sugar, flour, lemon zest, lemon juice, baking powder, egg, and egg white; process 30 seconds or until well blended.  Pour over the baked crust.

Bake at 350 degrees for 25 minutes or until set.  Cool 30 minutes.  Cover and chill for at least 8 hours.  Cut into bars.

To serve cut into 9 squares and garnish with thin lemon slices or thin strips of lemon rind that has been curled, if desired.