CHOCOLATE SAUCE (A LA THE JOY OF COOKING)
This is a super easy sauce that I whipped up tonight on the suggestion of a friend who brought over ice cream and cookies. It's easy to mod, but I'll tell you how I made it. Serving size depends on how you use it.
Provided by Georgiapea
Categories Sauces
Time 12m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- place butter, cream, milk and sugar in a pan over medium high heat.
- stir constantly.
- allow to come to rolling boil and take off heat.
- add chocolate and allow to sit for about a minute - to melt.
- stir until integrated.
- add vanilla extract, stir.
- serve over ice cream, dip cookies in it, eat it from the spoon.
- *you can add dark rum instead of vanilla, 1/2 of light cream instead of the 1/4 and 1/4, white sugar instead of turbinado, etc.
Nutrition Facts : Calories 153, Fat 15.7, SaturatedFat 9.7, Cholesterol 19.5, Sodium 26.2, Carbohydrate 6.5, Fiber 3.1, Sugar 0.8, Protein 3
JOY OF COOKING CHOCOLATE SAUCE
Make and share this Joy of Cooking Chocolate Sauce recipe from Food.com.
Provided by dangerousmezzo
Categories Dessert
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Place the chopped chocolate in a medium bowl. In a small saucepan, bring the half and half, butter, and sugar to a boil, stirring constantly. Pour the heated mixture over the chocolate.
- Let stand for 1-2 minutes, then stir until the chocolate is completely smooth. Add the vanilla, espresso powder and liqueur (if using), and stir to combine. Serve warm. If serving cool, sauce can be thinned with water--one teaspoon at a time. Cover and refrigerate for up to 2 weeks. Reheat over a low heat or in the microwave.
Nutrition Facts : Calories 1007.8, Fat 86.2, SaturatedFat 53.5, Cholesterol 75.3, Sodium 81.2, Carbohydrate 73.9, Fiber 19.3, Sugar 35, Protein 18.8
BAKED MACARONI ALA THE JOY OF COOKING
I've made this for years and the kids still request it... a perennial favorite. When I have left-over ham, I use that too for an especially yummy casserole! NOTE: I've changed the recipe by increasing all amounts to what I actually use to make this dish... not the amounts in the actual cookbook. Servings are an estimate b/c I always plan to have leftovers, which are excellent the next day for lunch!
Provided by Impera_Magna
Categories One Dish Meal
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cook macaroni according to pkg directions; drain.
- Place half macaroni in 3-4 qt casserole or 9x13" pan; sprinkle w/ half grated cheddar.
- Top with remaining macaroni; sprinkle w/ remaining cheese.
- Mix remaining ingredients in small bowl til well blended; pour over macaroni and cheese.
- Sprinkle w/ stuffing mix (or bread crumbs of your choice); dot w/ butter; sprinkle w/ remaining cheddar.
- Bake at 350 degrees for 40-50 minutes.
CHOCOLATE SOUFFLE
I'd been cooking the recipe from the Joy of Cooking for 20 years with spectacular reviews. My daughter also has a love for cooking and started buying her own cookbook collection. She was sure she'd found a recipe for souffle that topped mine! NO WAY!!" I contested. We had a bake off, and even I had to admit that her recipe was not only easier, it tasted much smoother and didn't have the egg white 'omelet' flavor that can sometimes happen. It was by far better, and now I share it with you:
Provided by Gillian Spence
Categories Dessert
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Butter 1 1/2 quart souffle dish and sprinkle with sugar.
- In a saucepan heat chocolate, 2 T. sugar and 2 T. hot water. Set aside.
- Melt butter then stir in flour and salt cooking over low heat for several minutes. Gradually stir in milk and cook to boiling point stirring well. The sauce will become smooth, then blend in chocolate.
- Beat the egg yolks. Stir in a little bit of the chocolate sauce, mix it well then pour the yolks back into the saucepan. Stir in the vanilla and set aside to cool.
- Preheat oven to 300 degrees.
- Beat the egg whites until frothy then slowly add the remaining sugar. Continue to beat whites until stiff but not dry.
- Stir 1/4 of the whites into the cooled chocolate sauce. Fold in the remaining whites.
- Spoon into a souffle dish and bake for 35 to 40 minutes.
- Serve with Whipped Cream.
Nutrition Facts : Calories 260.1, Fat 16.3, SaturatedFat 9.2, Cholesterol 161.3, Sodium 402.9, Carbohydrate 24.4, Fiber 1.9, Sugar 16.2, Protein 7.5
JOY OF COOKING'S OATMEAL COOKIES
Hands down the best cookies I've ever tasted. I make then all the time and am always asked for the recipe! Sometimes, instead of raisins, I put in chocolate chips, and (my favorite) chocolate covered raisins.
Provided by Yummy InMyTummy
Categories Drop Cookies
Time 1h
Yield 42 cookies, 42 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Sift (sifting is important!) flour, baking soda, baking powder, salt, cinnamon, nutmeg (its not in the recipe, but I add about 1/8-1/4 tsp of ground cloves, too) into a mixing bowl.
- Beat butter, brown sugar, sugar, eggs, and vanilla with a hand mixer at medium speed.
- Sift (yes, again!) flour mixture into butter mixture and mix well.
- Fold in raisins (or chocolate chips or chocolate covered raisins) and oats.
- Spoon 1.5 inch balls onto non-stick cookie sheet.
- Bake at 350°F for 6-9 minutes, rotating half way through baking. (Should be lightly firm in the center when done) Be careful -- oatmeal raisin cookies don't look done when they are, so they are very easy to over cook (unless you want then to be crispy) :).
Nutrition Facts : Calories 157.3, Fat 5.6, SaturatedFat 3, Cholesterol 21.7, Sodium 95, Carbohydrate 24.3, Fiber 1.7, Sugar 10.9, Protein 3.2
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