1. Dessert Cooking By: Philip Hawley (aka Pastry Chef)

2. Section One Irish Chocolate Cheese Cake Irish Chocolate Cheese Cake Pumpkin Toffee Cheese Cake Pumpkin Toffee Cheese Cake

3. Pumpkin Toffee Cheese Cake Ingredients: Ingredients: CRUST CRUST 1 3/4 cups (about 14 to 16) shortbread cookies, crushed 1 3/4 cups (about 14 to 16) shortbread cookies, crushed 1 tablespoon butter or margarine, melted 1 tablespoon butter or margarine, melted CHEESECAKE CHEESECAKE 3 pkgs. (8 oz. each) cream cheese, softened 3 pkgs. (8 oz. each) cream cheese, softened 1 1/4 cups packed brown sugar 1 1/4 cups packed brown sugar 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin 1 can (15 oz.) LIBBY'S® 100% Pure PumpkinLIBBY'S® 100% Pure PumpkinLIBBY'S® 100% Pure Pumpkin 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated MilkNESTLÉ® CARNATION® Evaporated MilkNESTLÉ® CARNATION® Evaporated Milk 2 large eggs 2 large eggs 2 tablespoons cornstarch 2 tablespoons cornstarch 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon 1 cup (about 25 to 30) crushed toffee candies 1 cup (about 25 to 30) crushed toffee candies TOPPING TOPPING 1 container (8 oz.) sour cream, at room temperature 1 container (8 oz.) sour cream, at room temperature 2 tablespoons granulated sugar 2 tablespoons granulated sugar 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract Caramel ice cream topping (optional) Caramel ice cream topping (optional) Directions: PREHEAT oven to 350° F. FOR CRUST: COMBINE cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan. BAKE for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes. FOR CHEESECAKE: BEAT cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust. BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces. FOR TOPPING: COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake. BAKE for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving. Directions: PREHEAT oven to 350° F. FOR CRUST: COMBINE cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan. BAKE for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes. FOR CHEESECAKE: BEAT cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust. BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces. FOR TOPPING: COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake. BAKE for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.

4. Irish Chocolate Cheesecake Ingredients Ingredients 1 1/2 cups chocolate cookie crumbs 1 1/2 cups chocolate cookie crumbs 1/3 cup confectioners' sugar 1/3 cup confectioners' sugar 1/3 cup unsweetened cocoa powder 1/3 cup unsweetened cocoa powder 1/4 cup butter 1/4 cup butter 3 (8 ounce) packages cream cheese, softened 3 (8 ounce) packages cream cheese, softened 1 1/4 cups white sugar 1 1/4 cups white sugar 1/4 cup unsweetened cocoa powder 1/4 cup unsweetened cocoa powder 3 tablespoons all-purpose flour 3 tablespoons all-purpose flour 3 eggs 3 eggs 1/2 cup sour cream 1/2 cup sour cream 1/4 cup Irish cream liqueur 1/4 cup Irish cream liqueur Cooking Instructions Cooking Instructions Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C). Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C). In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust. In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs. Prep Time: 20 minutes Prep Time: 20 minutes Cook for 1 hour 20 min Cook for 1 hour 20 min Ready in 9 hours Ready in 9 hours

5. Section 2 Cherry Pie Cherry Pie Swedish Apple Pie Swedish Apple Pie Pecan Pie Pecan Pie Peach Pie Peach Pie Pumpkin Pie Pumpkin Pie

6. Cherry Pie INGREDIENTS INGREDIENTS 1 recipe pastry for a 9 inch double crust pie 1 recipe pastry for a 9 inch double crust pie 1 (20 ounce) can pitted sour cherries 1 (20 ounce) can pitted sour cherries 1 cup white sugar 1 cup white sugar 1/3 cup all-purpose flour 1/3 cup all-purpose flour 1/8 teaspoon salt 1/8 teaspoon salt 2 tablespoons butter 2 tablespoons butter 1/4 teaspoon almond extract 1/4 teaspoon almond extract 1/4 teaspoon red food coloring (optional) 1/4 teaspoon red food coloring (optional) 1 egg yolk 1 egg yolk DIRECTIONS DIRECTIONS Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate. Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate. Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken. Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken. When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate. When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate. On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips. On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips. Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving. Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.

7. Swedish Apple Pie INGREDIENTS INGREDIENTS 1 1/2 pounds Granny Smith apples - peeled, cored and sliced 1 1/2 pounds Granny Smith apples - peeled, cored and sliced 1 tablespoon sugar 1 tablespoon sugar 1 cup sugar 1 cup sugar 1 cup flour 1 cup flour 1 teaspoon cinnamon 1 teaspoon cinnamon 3/4 cup melted butter 3/4 cup melted butter 1 egg 1 egg DIRECTIONS DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Preheat oven to 350 degrees F (175 degrees C). Toss apples with 1 tablespoon of sugar, and pour them into a pie plate. Thoroughly mix together 1 cup of sugar with the flour, cinnamon, butter, and egg. Spread this evenly over the top of the pie. Toss apples with 1 tablespoon of sugar, and pour them into a pie plate. Thoroughly mix together 1 cup of sugar with the flour, cinnamon, butter, and egg. Spread this evenly over the top of the pie. Bake in preheated oven until the apples have cooked and the topping is golden brown, about 40 to 45 minutes. Bake in preheated oven until the apples have cooked and the topping is golden brown, about 40 to 45 minutes.

8. Pecan Pie INGREDIENTS INGREDIENTS 1 cup light brown sugar 1 cup light brown sugar 1/4 cup white sugar 1/4 cup white sugar 1/2 cup butter 1/2 cup butter 2 eggs 2 eggs 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour 1 tablespoon milk 1 tablespoon milk 1 teaspoon vanilla extract 1 teaspoon vanilla extract 1 cup chopped pecans 1 cup chopped pecans DIRECTIONS DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Preheat oven to 350 degrees F (175 degrees C). In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

9. Peach Pie INGREDIENTS INGREDIENTS 10 fresh peaches, pitted and sliced 10 fresh peaches, pitted and sliced 1/3 cup all-purpose flour 1/3 cup all-purpose flour 1 cup white sugar 1 cup white sugar 1/4 cup butter 1/4 cup butter 1 recipe pastry for a 9 inch double crust pie 1 recipe pastry for a 9 inch double crust pie DIRECTIONS DIRECTIONS Mix flour, sugar and butter into crumb stage. Mix flour, sugar and butter into crumb stage. Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone. Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone. Top with lattice strips of pie crust. Top with lattice strips of pie crust. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fre Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fre

10. Pumpkin Pie Ingredients: Ingredients: 3/4 cup granulated sugar 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves 2 large eggs 2 large eggs 1 can (15 oz.) 1 can (15 oz.) 1 can (12 fl. oz.) 1 can (12 fl. oz.) 1 unbaked 9-inch (4-cup volume) deep-dish pie shell 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional) Whipped cream (optional) Directions: MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into pie shell. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. Directions: MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into pie shell. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

11. Section Three Chocolate Chip Cookies Chocolate Chip Cookies Cherry-Chocolate Studded Snicker doodles Cherry-Chocolate Studded Snicker doodles Chocolate Short Bread Cookies Chocolate Short Bread Cookies

12. Cherry-Chocolate Studded Snicker Doodles Ingredients: Ingredients: 2 1/2 cups all-purpose flour 2 1/2 cups all-purpose flour 1 teaspoon cream of tartar 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) butter or margarine, softened 3/4 cup (1 1/2 sticks) butter or margarine, softened 1 1/2 cups plus 3 tablespoons granulated sugar, divided 1 1/2 cups plus 3 tablespoons granulated sugar, divided 1 teaspoon vanilla extract 1 teaspoon vanilla extract 2 large eggs 2 large eggs 1 2/3 cups (10-oz. pkg.) White Chocolate Chips 1 2/3 cups (10-oz. pkg.) White Chocolate Chips 1 cup (6 oz.) dried cherries, coarsely chopped 1 cup (6 oz.) dried cherries, coarsely chopped 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground cinnamon Directions: PREHEAT oven to 350° F. COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Beat butter, 1 1/2 cups sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 1/4 cups morsels and cherries. COMBINE remaining sugar and cinnamon in small bowl. Roll dough into 1 1/4-inch balls and roll in cinnamon-sugar mixture until coated. Place on ungreased baking sheets. Top balls with remaining morsels. BAKE for 12 to 14 minutes or just until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Directions: PREHEAT oven to 350° F. COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Beat butter, 1 1/2 cups sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 1/4 cups morsels and cherries. COMBINE remaining sugar and cinnamon in small bowl. Roll dough into 1 1/4-inch balls and roll in cinnamon-sugar mixture until coated. Place on ungreased baking sheets. Top balls with remaining morsels. BAKE for 12 to 14 minutes or just until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

13. Chocolate Chip Cookies Ingredients: Ingredients: 2 1/4 cups all-purpose flour 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon salt 1 cup (2 sticks) butter, softened 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup granulated sugar 3/4 cup packed brown sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 1 teaspoon vanilla extract 2 large eggs 2 large eggs 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate MorselsNESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate MorselsNESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 cup chopped nuts 1 cup chopped nuts Directions: PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes. Directions: PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

14. Chocolate Short Bread Cookies Ingredients: Ingredients: 8 oz. NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Baking Bar(s), broken into small pieces 8 oz. NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Baking Bar(s), broken into small piecesNESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Baking Bar(s)NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Baking Bar(s) 2 cups all-purpose flour 2 cups all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon 1/8 teaspoon ground cayenne pepper 1/8 teaspoon ground cayenne pepper 1 cup packed light brown sugar 1 cup packed light brown sugar 3/4 cup (1 1/2 sticks) butter, softened 3/4 cup (1 1/2 sticks) butter, softened 1 cup pecans, toasted, chopped 1 cup pecans, toasted, chopped Directions: PREHEAT oven to 325º F. MICROWAVE small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature. COMBINE flour, cinnamon and cayenne in medium bowl. Beat brown sugar and butter in large mixer bowl until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans. SHAPE dough into 1-inch balls; place 2-inches apart on ungreased baking sheets. Flatten with bottom of glass dipped in sugar. BAKE for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Directions: PREHEAT oven to 325º F. MICROWAVE small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature. COMBINE flour, cinnamon and cayenne in medium bowl. Beat brown sugar and butter in large mixer bowl until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans. SHAPE dough into 1-inch balls; place 2-inches apart on ungreased baking sheets. Flatten with bottom of glass dipped in sugar. BAKE for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

15. Section Four Mocha Buttercream Chocolate Espresso Cake Mocha Buttercream Chocolate Espresso Cake Rich Chocolate Pound Cake Rich Chocolate Pound Cake Zesty Lemon Pound Cake Zesty Lemon Pound Cake Butterscotch Rum Pound Cake Butterscotch Rum Pound Cake

16. Rich Chocolate Pound Cake Ingredients: Ingredients: 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, dividedNESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate MorselsNESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 3 cups all-purpose flour 3 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon salt 2 cups packed light brown sugar 2 cups packed light brown sugar 1 cup (2 sticks) butter, softened 1 cup (2 sticks) butter, softened 1 tablespoon vanilla extract 1 tablespoon vanilla extract 4 large eggs, room temperature 4 large eggs, room temperature 1/2 cup milk 1/2 cup milk Directions: PREHEAT oven to 350º F. Grease 10-inch Bundt pan. MICROWAVE 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool to room temperature. COMBINE flour, baking powder and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture alternately with milk. Spoon into prepared Bundt pan. BAKE for 55 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan for 30 minutes. Invert cake onto wire rack to cool completely. MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 45 seconds; knead bag. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over cake. Directions: PREHEAT oven to 350º F. Grease 10-inch Bundt pan. MICROWAVE 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool to room temperature. COMBINE flour, baking powder and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture alternately with milk. Spoon into prepared Bundt pan. BAKE for 55 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan for 30 minutes. Invert cake onto wire rack to cool completely. MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 45 seconds; knead bag. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over cake.

17. Zesty Lemon Pound Cake Ingredients: Ingredients: 1 cup (6 oz.) * NESTLÉ® TOLL HOUSE® Premier White Morsels 1 cup (6 oz.) * NESTLÉ® TOLL HOUSE® Premier White MorselsNESTLÉ® TOLL HOUSE® Premier White MorselsNESTLÉ® TOLL HOUSE® Premier White Morsels 2 1/2 cups all-purpose flour 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon salt 1 cup (2 sticks) butter, softened 1 cup (2 sticks) butter, softened 1 1/2 cups granulated sugar 1 1/2 cups granulated sugar 2 teaspoons vanilla extract 2 teaspoons vanilla extract 3 large eggs 3 large eggs 3 to 4 tablespoons grated lemon peel, (about 3 medium lemons) 3 to 4 tablespoons grated lemon peel, (about 3 medium lemons) 1 1/3 cups buttermilk 1 1/3 cups buttermilk 1 cup powdered sugar 1 cup powdered sugar 3 tablespoons fresh lemon juice 3 tablespoons fresh lemon juice Directions: PREHEAT oven to 350° F. Grease and flour 10-cup Bundt pan. MELT morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool slightly. COMBINE flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared Bundt pan. BAKE for 50 to 55 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving. NOTE: * May use 3 bars (6-oz. box) NESTLÉ TOLL HOUSE Premier White Baking Bars instead of the morsels. Directions: PREHEAT oven to 350° F. Grease and flour 10-cup Bundt pan. MELT morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool slightly. COMBINE flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared Bundt pan. BAKE for 50 to 55 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving. NOTE: * May use 3 bars (6-oz. box) NESTLÉ TOLL HOUSE Premier White Baking Bars instead of the morsels.

18. Butterscotch Rum Pound Cake Ingredients: Ingredients: 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Morsels, divided 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Morsels, dividedNESTLÉ® TOLL HOUSE® Butterscotch MorselsNESTLÉ® TOLL HOUSE® Butterscotch Morsels 1 pkg. (18.25 oz.) yellow cake mix 1 pkg. (18.25 oz.) yellow cake mix 4 large eggs 4 large eggs 3/4 cup sour cream 3/4 cup sour cream 1/2 cup milk 1/2 cup milk 1/2 cup dark rum 1/2 cup dark rum 1/4 cup (1/2 stick) butter or margarine, softened 1/4 cup (1/2 stick) butter or margarine, softened 1 cup finely chopped walnuts or pecans 1 cup finely chopped walnuts or pecans GLAZE (recipe below) GLAZE (recipe below) Chopped nuts (optional) Chopped nuts (optional) Directions: PREHEAT oven to 350° F. Grease 10-inch bundt pan. MICROWAVE 1 1/3 cups morsels in uncovered microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until melted. Cool to room temperature. COMBINE cake mix, eggs, sour cream, milk, rum, butter and melted morsels in large mixer bowl. Beat on low speed just until moistened. Beat on high speed for 2 minutes. Stir in 1 cup nuts. Pour into prepared bundt pan. BAKE for 50 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely; transfer to serving platter. Pour Glaze over cake; sprinkle with chopped nuts. FOR GLAZE: MICROWAVE remaining morsels and 1 to 2 tablespoons milk in small, uncovered, microwave-safe bowl on MEDIUM- HIGH (70%) power for 30 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Cool for 5 to 10 minutes. Directions: PREHEAT oven to 350° F. Grease 10-inch bundt pan. MICROWAVE 1 1/3 cups morsels in uncovered microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until melted. Cool to room temperature. COMBINE cake mix, eggs, sour cream, milk, rum, butter and melted morsels in large mixer bowl. Beat on low speed just until moistened. Beat on high speed for 2 minutes. Stir in 1 cup nuts. Pour into prepared bundt pan. BAKE for 50 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely; transfer to serving platter. Pour Glaze over cake; sprinkle with chopped nuts. FOR GLAZE: MICROWAVE remaining morsels and 1 to 2 tablespoons milk in small, uncovered, microwave-safe bowl on MEDIUM- HIGH (70%) power for 30 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Cool for 5 to 10 minutes.

19. Mocha Buttercream Chocolate Espresso Cake Ingredients: Ingredients: 4 oz. NESTLÉ CHOCOLATIER™ 62% Cacao Bittersweet Chocolate Baking Bar(s), broken into small pieces 4 oz. NESTLÉ CHOCOLATIER™ 62% Cacao Bittersweet Chocolate Baking Bar(s), broken into small piecesNESTLÉ CHOCOLATIER™ 62% Cacao Bittersweet Chocolate Baking Bar(s)NESTLÉ CHOCOLATIER™ 62% Cacao Bittersweet Chocolate Baking Bar(s) 2 cups all purpose flour 2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon salt 1 1/2 cups packed light brown sugar 1 1/2 cups packed light brown sugar 1 cup (2 sticks) butter, softened 1 cup (2 sticks) butter, softened 4 large eggs 4 large eggs 2 tablespoons instant espresso powder or instant coffee granules 2 tablespoons instant espresso powder or instant coffee granules 1 teaspoon vanilla extract 1 teaspoon vanilla extract 1 cup buttermilk 1 cup buttermilk 1/4 cup granulated sugar 1/4 cup granulated sugar 2 tablespoons water 2 tablespoons water 1 teaspoon instant espresso powder or instant coffee granules 1 teaspoon instant espresso powder or instant coffee granules 4 oz. NESTLÉ CHOCOLATIER™ 62% Cacao Bittersweet Chocolate Baking Bar(s), broken into small pieces 4 oz. NESTLÉ CHOCOLATIER™ 62% Cacao Bittersweet Chocolate Baking Bar(s), broken into small piecesNESTLÉ CHOCOLATIER™ 62% Cacao Bittersweet Chocolate Baking Bar(s)NESTLÉ CHOCOLATIER™ 62% Cacao Bittersweet Chocolate Baking Bar(s) 2 teaspoons instant espresso powder or instant coffee granules 2 teaspoons instant espresso powder or instant coffee granules 3 tablespoons milk 3 tablespoons milk 1 cup (2 sticks) butter, softened 1 cup (2 sticks) butter, softened 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract 1/8 teaspoon salt 1/8 teaspoon salt 4 cups powdered sugar 4 cups powdered sugar Directions: FOR CHOCOLATE ESPRESSO CAKE: PREHEAT oven to 350º F. Grease and line two 9-inch-round baking pans with wax paper. MICROWAVE small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature. COMBINE flour, baking soda and salt in small bowl. Beat brown sugar, butter, eggs, instant coffee and vanilla extract in large mixer bowl for 3 minutes. Gradually add melted chocolate and continue beating for an additional minute. Beat flour mixture into creamed mixture alternately with buttermilk. Pour into prepared pans. BAKE for 33 to 38 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes. Invert onto wire racks; remove wax paper. Cool completely. BRUSH cakes with Coffee Glaze over cake layers. Spread Mocha Buttercream Frosting between layers and over top and sides of cake. FOR COFFEE GLAZE: MICROWAVE granulated sugar, water and instant coffee in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds. Stir until sugar and coffee are dissolved. FOR MOCHA BUTTERCREAM FROSTING: MICROWAVE small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature. DISSOLVE instant coffee in milk in glass measure. Beat butter, vanilla extract and salt in large mixer bowl for 3 minutes. Beat in melted chocolate until blended, scraping occasionally. Gradually beat in powdered sugar until light and fluffy. Beat in coffee mixture, 1 tablespoon at a time, until desired spreading consistency. Directions: FOR CHOCOLATE ESPRESSO CAKE: PREHEAT oven to 350º F. Grease and line two 9-inch-round baking pans with wax paper. MICROWAVE small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature. COMBINE flour, baking soda and salt in small bowl. Beat brown sugar, butter, eggs, instant coffee and vanilla extract in large mixer bowl for 3 minutes. Gradually add melted chocolate and continue beating for an additional minute. Beat flour mixture into creamed mixture alternately with buttermilk. Pour into prepared pans. BAKE for 33 to 38 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes. Invert onto wire racks; remove wax paper. Cool completely. BRUSH cakes with Coffee Glaze over cake layers. Spread Mocha Buttercream Frosting between layers and over top and sides of cake. FOR COFFEE GLAZE: MICROWAVE granulated sugar, water and instant coffee in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds. Stir until sugar and coffee are dissolved. FOR MOCHA BUTTERCREAM FROSTING: MICROWAVE small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature. DISSOLVE instant coffee in milk in glass measure. Beat butter, vanilla extract and salt in large mixer bowl for 3 minutes. Beat in melted chocolate until blended, scraping occasionally. Gradually beat in powdered sugar until light and fluffy. Beat in coffee mixture, 1 tablespoon at a time, until desired spreading consistency.

20. Helpful Hints From Philip Hawley (aka pastry chef) Helpful Hints From Philip Hawley (aka pastry chef) Section 5

21. Helpful Hints When Cooking Chocolate Chip Cookies Add sour cream. You only need about 1 tablespoon. When Cooking Chocolate Chip Cookies Add sour cream. You only need about 1 tablespoon. When Cooking cookies if you have a choice between butter and margin I usually choose butter! When Cooking cookies if you have a choice between butter and margin I usually choose butter!

22. Section 6 Eggnog Truffles Eggnog Truffles Saltwater Taffy Saltwater Taffy Caramel Pecan Candy Turtles Caramel Pecan Candy Turtles Bavarian Mint Truffles Bavarian Mint Truffles Rocky Road Fudge Rocky Road Fudge Candy Bar Fudge Candy Bar Fudge Christmas Whiskey Balls Christmas Whiskey Balls Snickers Fudge Recipe Snickers Fudge Recipe Amaretto Bon Bons Recipe Amaretto Bon Bons Recipe Irish Cream Fudge Irish Cream Fudge Sugarplums Sugarplums Eggnog Truffle Cups Eggnog Truffle Cups Spicy Pumpkin Fudge Spicy Pumpkin Fudge

23. Eggnog Truffles 2 cups white chocolate chips 2 tablespoons butter 1/2 cup eggnog CHOCOLATE CUPS 2 cups semisweet chocolate chips 1 tablespoon shortening CHOCOLATE CUPS: Melt chips with shortening in heavy, small saucepan over very low heat, stirring constantly. Spoon about 1/2 tablespoon of the chocolate mixture into each of about 36 small foil candy cups. With back of spoon, bring some of the chocolate up side of each cup. Refrigerate until firm. TRUFFLES: Melt chips with butter and eggnog in heavy, medium saucepan over low heat, stirring occasionally. Pour into pie pan. Refrigerate until mixture is thick, but soft, about 2 hours. Spoon truffle mixture into pastry bag fitted with large star tip. Pipe mixture into chocolate cups. Truffles can be refrigerated 2-3 days or frozen several weeks. Hint: To remove foil cups, cut slit in bottom of the cup and peel foil up from bottom. Do not peel down from the top edge. Truffles can be refrigerated 2-3 days or frozen several weeks. Hint: To remove foil cups, cut slit in bottom of the cup and peel foil up from bottom. Do not peel down from the top edge. Makes about 36 truffles. Makes about 36 truffles.

24. Saltwater Taffy Saltwater Taffy 2 cups sugar 1 cup light corn syrup 2 Tablespoons butter or margarine 1/4 teaspoon oil of peppermint (or other flavoring) 7 drops of food coloring (optional coloring to match flavoring) 1 cup of water 1 and 1/2 teaspoon of salt Butter the sides of a 2-quart saucepan and add sugar, corn syrup, 1-cup water and 1 1/2 teaspoon salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Continue cooking to 275 degrees, without stirring. The mixture should boil gently. Remove from heat and stir in butter or margarine. Add flavoring and food coloring. Pour into a buttered cake pan and cool about 30 minutes, until you can handle it easily. Butter hands and pull candy until it becomes difficult to pull. Cut into four pieces and pull each piece into a long strand about 1/2 inch thick. With buttered scissors, snip bite-sized pieces and wrap with candy wrapping. Recipe makes about 1 1/2 pounds of candy. Saltwater Taffy 2 cups sugar 1 cup light corn syrup 2 Tablespoons butter or margarine 1/4 teaspoon oil of peppermint (or other flavoring) 7 drops of food coloring (optional coloring to match flavoring) 1 cup of water 1 and 1/2 teaspoon of salt Butter the sides of a 2-quart saucepan and add sugar, corn syrup, 1-cup water and 1 1/2 teaspoon salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Continue cooking to 275 degrees, without stirring. The mixture should boil gently. Remove from heat and stir in butter or margarine. Add flavoring and food coloring. Pour into a buttered cake pan and cool about 30 minutes, until you can handle it easily. Butter hands and pull candy until it becomes difficult to pull. Cut into four pieces and pull each piece into a long strand about 1/2 inch thick. With buttered scissors, snip bite-sized pieces and wrap with candy wrapping. Recipe makes about 1 1/2 pounds of candy.

25. Caramel Pecan Candy Turtles Caramel Pecan Candy Turtles 2 cups white sugar 1/2 cup light corn syrup 1/4 pound butter (1/2 cup) 1/2 cup milk 1 teaspoon vanilla Cook all ingredients except vanilla to a stiff ball stage (250 degrees). Remove from heat and add vanilla. Have a pan 10x12-inch ready, buttered and covered with pecans. Cover with caramel mix. Cut in squares and dip in chocolate. Takes about 1 pound chocolate. Caramel Pecan Candy Turtles 2 cups white sugar 1/2 cup light corn syrup 1/4 pound butter (1/2 cup) 1/2 cup milk 1 teaspoon vanilla Cook all ingredients except vanilla to a stiff ball stage (250 degrees). Remove from heat and add vanilla. Have a pan 10x12-inch ready, buttered and covered with pecans. Cover with caramel mix. Cut in squares and dip in chocolate. Takes about 1 pound chocolate.

26. Bavarian Mint Truffles GANACHE: 8 ounces dark sweet chocolate 3/4 cup heavy cream 1 1/2 tablespoons creme de menthe DIPPING: 16 ounces dark sweet chocolate 1/4 cup vegetable oil When chocolate and cream ganache have cooled to room temperature, stir in Creme de Menthe before refrigerating. Sprinkle dipped truffles with green sprinkles. Sprinkle dipped truffles with green sprinkles.

27. Rocky Road Fudge Rocky Road Fudge 12 ounces semisweet chocolate chips 14 ounces sweetened condensed milk 2 Tablespoons butter or margarine 2 cups peanuts, dry-roasted 10 ounces miniature marshmallows Combine the chips, condensed milk and butter in a double boiler. Cook over boiling water until blended, stirring constantly. Remove from heat. Stir the peanuts and marshmallows into the chocolate mixture. Spread the chocolate mixture in a 9x13 inch pan lined with waxed paper. Chill, covered, for 2 hours or until set. Cut into 36 squares. Store, covered, at room temperature. Rocky Road Fudge 12 ounces semisweet chocolate chips 14 ounces sweetened condensed milk 2 Tablespoons butter or margarine 2 cups peanuts, dry-roasted 10 ounces miniature marshmallows Combine the chips, condensed milk and butter in a double boiler. Cook over boiling water until blended, stirring constantly. Remove from heat. Stir the peanuts and marshmallows into the chocolate mixture. Spread the chocolate mixture in a 9x13 inch pan lined with waxed paper. Chill, covered, for 2 hours or until set. Cut into 36 squares. Store, covered, at room temperature.

28. Candy Bar Fudge 1/2 cup butter 1/3 cup unsweetened cocoa powder 1/4 cup packed brown sugar 1/4 cup milk 3 1/2 cups confectioners' sugar 1 teaspoon vanilla extract 30 individually wrapped caramels, unwrapped 1 tablespoon water 2 cups salted peanuts 1/2 cup semisweet chocolate chips 1/2 cup milk chocolate chips Grease an 8x8 inch square baking pan. In a microwave-safe bowl, combine butter, cocoa powder, brown sugar and milk. Microwave until mixture boils. Stir in confectioners' sugar and vanilla extract. Pour into prepared pan. In a microwave-safe bowl, microwave caramels and water until caramels melt. Stir in peanuts. Spread mixture over chocolate layer. In a small microwave-safe bowl, combine semisweet and milk chocolate chips; microwave until melted. Spread over caramel layer. Chill for 2 hours, or until firm. Makes 32 servings Candy Bar Fudge 1/2 cup butter 1/3 cup unsweetened cocoa powder 1/4 cup packed brown sugar 1/4 cup milk 3 1/2 cups confectioners' sugar 1 teaspoon vanilla extract 30 individually wrapped caramels, unwrapped 1 tablespoon water 2 cups salted peanuts 1/2 cup semisweet chocolate chips 1/2 cup milk chocolate chips Grease an 8x8 inch square baking pan. In a microwave-safe bowl, combine butter, cocoa powder, brown sugar and milk. Microwave until mixture boils. Stir in confectioners' sugar and vanilla extract. Pour into prepared pan. In a microwave-safe bowl, microwave caramels and water until caramels melt. Stir in peanuts. Spread mixture over chocolate layer. In a small microwave-safe bowl, combine semisweet and milk chocolate chips; microwave until melted. Spread over caramel layer. Chill for 2 hours, or until firm. Makes 32 servings

29. Christmas Whiskey Balls Yield: 36 servings 3 c Vanilla wafer crumbs 1/2 c Finely chopped pecans 1/2 c Unsweetened cocoa 2 c Confectioner's sugar 1/2 c Bourbon 3 tb Light corn syrup Salt, if desired Blend together the crumbs, nuts, cocoa, 1 cup confectioner's sugar, bourbon, corn syrup, and a dash of salt. Form into small balls the size of walnuts. Roll each ball in the remaining 1 cup confectioner's sugar and place on a cookie sheet. Chill in the refrigerator for several hours or overnight. Christmas Whiskey Balls Yield: 36 servings 3 c Vanilla wafer crumbs 1/2 c Finely chopped pecans 1/2 c Unsweetened cocoa 2 c Confectioner's sugar 1/2 c Bourbon 3 tb Light corn syrup Salt, if desired Blend together the crumbs, nuts, cocoa, 1 cup confectioner's sugar, bourbon, corn syrup, and a dash of salt. Form into small balls the size of walnuts. Roll each ball in the remaining 1 cup confectioner's sugar and place on a cookie sheet. Chill in the refrigerator for several hours or overnight. Christmas Whiskey Balls

30. Snickers Fudge Recipe Snickers Fudge Recipe Snickers Fudge Recipe Bottom Layer: 1 C. milk chocolate chips -- 6 oz. 1/4 C. butterscotch chips 1/4 C. creamy peanut butter Filling: 1/4 C. butter 1 C. sugar 1/4 C. evaporated milk 1 1/2 C. marshmallow cream 1/4 C. peanut butter 1 t. vanilla 1 1/2 C. chopped salted peanuts Caramel Layer: 14 oz. package caramels 1/4 C. whipping cream Bottom Layer: 1 C. milk chocolate chips -- 6 oz. 1/4 C. butterscotch chips 1/4 C. creamy peanut butter Filling: 1/4 C. butter 1 C. sugar 1/4 C. evaporated milk 1 1/2 C. marshmallow cream 1/4 C. peanut butter 1 t. vanilla 1 1/2 C. chopped salted peanuts Caramel Layer: 14 oz. package caramels 1/4 C. whipping cream Icing: 1 C. milk chocolate chips -- 6 oz 1/4 C. butterscotch chips 1/4 C. creamy peanut butter Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13 x 9 x 2 in. pan. Refrigerate until set. For Filling: melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow cream, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set. Carmel Layer: Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set. Icing: In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 in. squares. Store in the refrigerator. Yield 8 dozen. Icing: 1 C. milk chocolate chips -- 6 oz 1/4 C. butterscotch chips 1/4 C. creamy peanut butter Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13 x 9 x 2 in. pan. Refrigerate until set. For Filling: melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow cream, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set. Carmel Layer: Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set. Icing: In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 in. squares. Store in the refrigerator. Yield 8 dozen.

31. Amaretto Bon Bons Recipe Amaretto Bon Bons Recipe 1 package of semisweet chocolate chips (6 oz.) 3 T. corn syrup 1/4 C. superfine granulated sugar 2 t. instant coffee 1 t. boiling water 1/4 to 1/2 C. almond-flavored liqueur, about 1 C. crushed shortbread cookies (such as Lorna Doone's) (see note) 1/2 C. chopped walnuts (optional) Powdered sugar Combine chocolate chips, corn syrup, sugar, coffee and boiling water in top of double boiler. Heat over barely simmering water until chips are melted. Remove from heat. Stir in liquor a little at a time, then add cookie crumbs and walnuts. Add additional liquor if needed. Cool and then chill in the refrigerator. Shape chilled dough into 1- inch balls. Roll in powdered sugar. Keep in tightly covered container in refrigerator. Amaretto Bon Bons Recipe 1 package of semisweet chocolate chips (6 oz.) 3 T. corn syrup 1/4 C. superfine granulated sugar 2 t. instant coffee 1 t. boiling water 1/4 to 1/2 C. almond-flavored liqueur, about 1 C. crushed shortbread cookies (such as Lorna Doone's) (see note) 1/2 C. chopped walnuts (optional) Powdered sugar Combine chocolate chips, corn syrup, sugar, coffee and boiling water in top of double boiler. Heat over barely simmering water until chips are melted. Remove from heat. Stir in liquor a little at a time, then add cookie crumbs and walnuts. Add additional liquor if needed. Cool and then chill in the refrigerator. Shape chilled dough into 1- inch balls. Roll in powdered sugar. Keep in tightly covered container in refrigerator. Makes 40 to 45 cookies. Notes: If using Lorna Doone cookies you will need about 15 cookies. Dough is very soft. If it becomes too sticky to work with, return to refrigerator. Makes 40 to 45 cookies. Notes: If using Lorna Doone cookies you will need about 15 cookies. Dough is very soft. If it becomes too sticky to work with, return to refrigerator.

32. Irish Cream Fudge Recipe Irish Cream Fudge Recipe Irish Cream Fudge Recipe 2 packages ( each package should be 12 oz. each) of milk chocolate chips 1 (12 oz.) package semisweet chocolate chips 2 jars of marshmallow cream, 7 ounces EACH 2 t. of vanilla extract 2/3 C. of Irish Cream 2 C. of chopped nuts - optional 4 1/2 C. of granulated sugar 1 12 oz. can of evaporated milk 1/2 lb. of butter 2 packages ( each package should be 12 oz. each) of milk chocolate chips 1 (12 oz.) package semisweet chocolate chips 2 jars of marshmallow cream, 7 ounces EACH 2 t. of vanilla extract 2/3 C. of Irish Cream 2 C. of chopped nuts - optional 4 1/2 C. of granulated sugar 1 12 oz. can of evaporated milk 1/2 lb. of butter In a very large bowl, combine the 2 packages of milk chocolate chips, the one package of semisweet chocolate chips, both jars of marshmallow cream, 2 teaspoons of vanilla extract, the Irish Cream, and nuts if you are adding them. Set this mixture aside. Line a 10-x-15-inch pan with foil and spread lightly with butter or margarine. In a medium sized saucepan, combine 4 1/2 cups of granulated sugar, 1 can of evaporated milk, and 1/2 pound of butter. Bring to a gentle boil over medium heat and cook slowly, stirring constantly for about 10 minutes. Pour the milk mixture into the very large bowl holding the chocolate chip mixture. Stir slowly by hand to combine. It is very important to do this by hand and NOT use any kind of mixer. Pour the fudge into the prepared pan and chill until set. In a very large bowl, combine the 2 packages of milk chocolate chips, the one package of semisweet chocolate chips, both jars of marshmallow cream, 2 teaspoons of vanilla extract, the Irish Cream, and nuts if you are adding them. Set this mixture aside. Line a 10-x-15-inch pan with foil and spread lightly with butter or margarine. In a medium sized saucepan, combine 4 1/2 cups of granulated sugar, 1 can of evaporated milk, and 1/2 pound of butter. Bring to a gentle boil over medium heat and cook slowly, stirring constantly for about 10 minutes. Pour the milk mixture into the very large bowl holding the chocolate chip mixture. Stir slowly by hand to combine. It is very important to do this by hand and NOT use any kind of mixer. Pour the fudge into the prepared pan and chill until set.

33. Sugarplums In the days before the food processor, bakers would spend hours chopping and grinding nuts and dried fruits to make these little bonbons. Now the same task is completed in 10 seconds. Use plump, soft fruit and freshly grated nutmeg for a quality candy. Serve with a glass of sherry if desired. 1 1/2 cups (6-ounce package) mixed chopped dried fruits 1/2 cup slivered almonds 2 tablespoons brandy or bourbon, or orange juice 1/2 teaspoon grated nutmeg, preferably freshly grated 3 tablespoons granulated sugar In a food processor, finely chop the fruits and almonds together. Add the liquor or orange juice and nutmeg. Process just until the mixture is finely ground and sticks together, 10 to 15 seconds. Place the sugar on a small plate. Line a tray with waxed paper. Dip your fingers in the sugar, then pinch off and form 34- to 1- inch balls of the fruit-nut mixture. Roll each in the sugar to coat, then set on the prepared tray to dry for at least 10 minutes and serve. (The sugarplums can be refrigerated, covered, for up to 1 week or frozen for 1 month.) Makes about 20. In the days before the food processor, bakers would spend hours chopping and grinding nuts and dried fruits to make these little bonbons. Now the same task is completed in 10 seconds. Use plump, soft fruit and freshly grated nutmeg for a quality candy. Serve with a glass of sherry if desired. 1 1/2 cups (6-ounce package) mixed chopped dried fruits 1/2 cup slivered almonds 2 tablespoons brandy or bourbon, or orange juice 1/2 teaspoon grated nutmeg, preferably freshly grated 3 tablespoons granulated sugar In a food processor, finely chop the fruits and almonds together. Add the liquor or orange juice and nutmeg. Process just until the mixture is finely ground and sticks together, 10 to 15 seconds. Place the sugar on a small plate. Line a tray with waxed paper. Dip your fingers in the sugar, then pinch off and form 34- to 1- inch balls of the fruit-nut mixture. Roll each in the sugar to coat, then set on the prepared tray to dry for at least 10 minutes and serve. (The sugarplums can be refrigerated, covered, for up to 1 week or frozen for 1 month.) Makes about 20.

34. Eggnog Truffle Cups Chocolate Cups: 6 ounces semisweet chocolate -- cut into pieces Filling: 6 tablespoons dairy eggnog -- (do not use canned) 1 (11 ounce) package white vanilla chips 3/4 teaspoon nutmeg Melt chocolate in small saucepan over low heat. With 3/4 inch brush, coat inside of 30 paper candy cups with melted chocolate. Refrigerate 15 minutes or until set. Heat eggnog in small saucepan over low heat just until eggnog comes to a simmer. Remove from heat. Stir in vanilla chips until melted. Refrigerate about 30 minutes or until mixture begins to firm up. Spoon about 1 teaspoon eggnog filling evenly into each chocolate cup. Refrigerate or freeze until ready to serve. Just before serving, sprinkle nutmeg over filling in cups. If desired, peel paper cups from truffles before serving.

35. Spicy Pumpkin Fudge 3 cups Sugar 3/4 cups butter or margarine 1 (5 1/3 oz.) can (2/3 cup) evaporated milk 1/2 cup solid pack pumpkin 1 tsp pumpkin pie spice 1 (12 oz.) pkg. butterscotch morsels 1 (7 oz.) jar marshmallow creme 1 cup chopped toasted almonds or pecans 1 tsp vanilla extract In heavy saucepan, combine sugar, butter, milk, pumpkin and spice Bring to a boil, stirring constantly until mixture reaches 234 degrees (about 10 minutes). Remove from heat, stir in butterscotch morsels. Add marshmallow cream, nuts and vanilla. Mix until well blended. Quickly pour into greased 13 x 9 inch pan, spreading just until even. Cool at room temperature cut into squares. Store tightly wrapped in refrigerator. 3 cups Sugar 3/4 cups butter or margarine 1 (5 1/3 oz.) can (2/3 cup) evaporated milk 1/2 cup solid pack pumpkin 1 tsp pumpkin pie spice 1 (12 oz.) pkg. butterscotch morsels 1 (7 oz.) jar marshmallow creme 1 cup chopped toasted almonds or pecans 1 tsp vanilla extract In heavy saucepan, combine sugar, butter, milk, pumpkin and spice Bring to a boil, stirring constantly until mixture reaches 234 degrees (about 10 minutes). Remove from heat, stir in butterscotch morsels. Add marshmallow cream, nuts and vanilla. Mix until well blended. Quickly pour into greased 13 x 9 inch pan, spreading just until even. Cool at room temperature cut into squares. Store tightly wrapped in refrigerator.

36. Section 7 Tasty Dessert Pics Tasty Dessert Pics

37. Italian Dessert

38. Chocolate Cake

39. Intricate Dessert

40. Banana Split

41. Fancy Shrimp Delicacy

42. The Great Escapes Feature Dessert

43. Fruity Dessert

44. 9 Layer Thia Dessert

45. Chocolate Raspberry Treat

46. Lemon Meringue Tart

47. Banana Parfait

48. No Bake Mini-Cheesecakes

49. Nutella

50. Saltaus

51. Bibliography www.topsecretrecipes.com www.topsecretrecipes.com www.verybestbaking.com www.verybestbaking.com www.aol/cooking.com www.aol/cooking.com www.Google.com www.Google.com www.Razzledazzlerecipes.com www.Razzledazzlerecipes.com