Pineapple-chocolate Revel Bars

Induldge in the goodness of oats and chocolate with a tangy pineapple surprise!

Ingredients

2/3 cup	margarine, softened
1 cup	brown sugar
1 pc	egg
3/4 tsp	vanilla extract
1-1/4 cups	all-purpose flour
3/4 tsp	baking soda

1 cup	oatmeal
1 tbsp	cashew nuts or walnut, chopped
100 g	semi-sweet chocolate, grated
1/2 cup	sweetened condensed milk

1 can Crushed pineapple, drained


Procedures


1. PREHEAT oven to 350°F. Grease a 7”x7” pan. Set aside.

2. CREAM margarine and brown sugar. Add egg, beating well after addition. Add vanilla. Set aside.

3. COMBINE flour and baking soda. Add to the margarine mixture. Mix well. Fold in oatmeal and nuts. Press 3/4 of this mixture at the bottom of the prepared pan. Spread Crushed Pineapple over crust (oatmeal mixture). Set aside.

4. MELT chocolate in a double boiler. Blend in condensed milk. Pour over crust. Cover and freeze for 15 minutes. Divide remaining oatmeal mixture into 6 portions. Press lightly onto pan to partly cover the chocolate topping. Bake for 35 minutes. Cool and chill for 3 hours. Cut into bars.

TIP: Use improvised double boiler by placing a heatproof bowl over the pan of simmering water. Place chocolate onto bowl and stir to melt.



Pineapple-Chocolate Revel Bars

CHOCOLATE COOKIE SANDWICHES WITH VANILLA FILLING

makes 18 sandwiches

1 ½ cups flour
¾ cup cocoa
½ teaspoon salt
12 tablespoons butter, room temperature
1 cup sugar
1 egg

Preheat oven to 350 degrees.

Whisk together flour, cocoa, and salt.

In a mixer, beat sugar and butter together until fluffy.

Add egg and beat until mixed.

On low speed, add dry ingredients. Mix until the dry ingredients are incorporated.

Shape the dough into two round discs about one inch thick. Wrap each disc in plastic wrap and chill for one hour. If the dough is too sticky to roll out, chill it some more. If it’s too hard, let it warm up a little.

Roll the dough out on a well-floured cutting board until it is ¼ inch thick.

Cut cookies with a two inch cookie cutter (or an espresso cup, if you’re me and you don’t have a two-inch cookie cutter). Gather up the scraps, roll them out, and cut a few more cookies.

Bake on a parchment-lined cookie sheet for 12 minutes, or until they look dry to the touch.

Cool cookies completely.

VANILLA FILLING

¾ cup powdered sugar
6 tablespoons butter, room temperature
¾ teaspoon vanilla
1 teaspoon milk

Beat ingredients together with a mixer until smooth.

Spread one tablespoon of filling on the flat side of a cool cookie. Top with another cookie.

Chocolate Cookie Sandwiches With Vanilla Filling

Fruit Cocktail Brownies

Ingredients


1 can fruit cocktail, drained (reserve 2 tbsp syrup)

2/3 cup	butter or margarine
3/4 cup	cocoa powder
2 cups	sugar
4 pcs	eggs
1 tsp	vanilla extract

1 ¼ cups	all-purpose flour
1 tsp	baking powder
1 tsp	iodized fine salt
½ cup	cashew nuts

Procedures


1. PRE heat oven at 350ºF. Melt butter in a saucepan over low heat. Add cocoa. Stir to dissolve. Remove from heat.

2. ADD sugar, eggs, vanilla and reserved fruit cocktail syrup. Stir in flour, baking powder and salt. Blend thoroughly.

3. ADD Fruit Cocktail and nuts. Spread in greased 13" x 9" pan. Bake for 45 minutes or until brownies start to pull away from the sides of the pan. Cool slightly. Cut into bars.


Best Brownies



Fruit Cocktail Brownies

Layered Cookie And Cake

Ingredients


3 pcs raisin bread, cut into 1/2" cubes

1 can fruit cocktail, drained

1 tbsp brown sugar


Chocolate Cream


1/2 cup all purpose cream, chilled

1 tbsp sugar

1/8 tsp vanilla extract (optional)

3-4 pc chocolate cookies, crushed (without cream filling)



Procedures


1. CHOCOLATE CREAM: Whip all-purpose cream with vanilla until light and almost double in volume. Add sugar and cookie crumbs gradually. Whip until well mixed. Set aside.

2. Spread half of bread cubes on an 8"x5" pan. Add half of Fruit Cocktail. Sprinkle with brown sugar and cover with half of cream mixture.

3. Layer with remaining ingredients with fruit cocktail on top. Refrigerate for 2 hours. Slice and serve.

Chocolate Chip Muffins

Ingredients

1-3/4 c all purpose flour
2 t baking powder
1/2 t baking soda
2 T best quality unsweetened cocoa
1 egg
3/4 c semi-sweet chocolate chips (plus more for sprinkling later)
1 c milk
1/3 c + 2 t vegetable oil
3/4 c sugar
1 t vanilla extract

Method

Preheat oven to 400degrees and fill muffin tin with paper cups.
Measure the dry ingredients into a large bowl. Pour all the liquid ingredients into a measuring cup. Mix both together, remembering that a lumpy batter makes teh best muffins. Spoon into waiting cups. Sprinkle more chocolate chips on top, then cook for 20 minutes until muffins are dark, risen and springy.

Chocolate Chip Muffins