March 1, 1999
Stir together sugar, cocoa powder, flour, and salt in 1 1/2-quart microwave-safe bowl. Gradually stir in milk. Microwave at high for 4 1/2 to 5 minutes or until boiling and thickened, stirring with whisk after every minute. Stir in vanilla and margarine. Serve warm or cooled. Store in refrigerator.
Hot Caramel Sauce
1 1/2 c. firmly packed brown sugar
1/2 c. margarine or butter
2 Tbsp. light corn syrup
1 can (5 oz.) evaporated milk
Combine sugar, margarine, and corn syrup in 1 1/2-quart microwave-safe bowl. Microwave at high for 3 1/2 to 4 minutes or until mixture reaches full boil and sugar dissolves, stirring once or twice. Gradually stir in milk. Microwave at high for 1 to 1 1/2 minutes or until mixture again reaches boil. Cool to lukewarm before serving. Store in refrigerator.
White Chocolate Almond Sauce
1 pkg. (2 cups) white chocolate morsels
1/2 c. whipping cream
1/2 c. sliced almonds
Microwave white chocolate morsels in 1-quart microwave-safe bowl at medium high for 3-3 1/2 minutes, stirring every minute. Stir until smooth. Warm whipping cream in microwave oven at high for 30 seconds or until lukewarm. Stir into melted morsels. Stir in almonds. Microwave at medium for 30 seconds or until warm. Serve warm. Store in refrigerator.
Preheat oven to 350 degrees. Grease 13x9-inch baking pan; set aside. In medium bowl, combine flour, baking powder, and salt; set aside. In large bowl with electric mixer, beat margarine and sugar on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, scraping sides occasionally. Gradually beat in flour mixture until blended. Remove 2 cups of batter to medium bowl and stir in melted chocolate. Evenly spread in prepared pan. Add peanut butter to remaining batter in large bowl; beat until blended. Spoon over chocolate batter and spread into even layer. Bake uncovered 35 minutes or until center is set. On wire rack, cool completely. To serve, cut into bars. Makes 24 servings.
Stir together flour, sugar, and soda in medium bowl. Set aside. Measure butter, cocoa powder, and water into 4-cup glass measuring cup or small microwaveable bowl. Microwave at high for 2 to 2 1/2 minutes or until boiling. Pour over flour mixture, stirring until well combined. Add milk, egg, and lemon juice, mixing well. Pour into lightly greased 8 1/2 round glass cake dish. Microwave at medium for 3 minutes; rotate dish a quarter turn and microwave at medium for 3 minutes longer. Rotate dish again and sprinkle peanut butter chips over top. Microwave at medium for 3 minutes or until cake is set. Cool and frost with Peanut Butter Frosting. Sprinkle with chocolate morsels.
In small bowl, cream margarine with peanut butter. Add remaining ingredients. Beat until smooth and of spreading consistency. Makes one 9-inch round cake-10 servings.
Melt butter in 13x9-inch pan. Add sugar. Arrange the pineapple slices, nuts, coconut, and cherries in sugar mixture. Prepare cake mix as package directs. Spread over fruit. Bake at 350 degrees for 40 to 50 minutes or until it tests done. Cool 5 minutes, invert onto large servings dish. Makes 10-12 servings.
Line pastry shell with pecans; set aside. Blend sugar, salt, corn syrup, and vanilla. Beat in eggs one at a time, mixing well. Pour mixture over pecans and dot with butter. Bake at 350 degrees for 1 hour, or until knife inserted in center of pie comes out clean. Serve warm with scoop of French vanilla ice cream. Makes 6 to 8 servings.
Place 1 piece candy on each cracker. Microwave, 4 crackers at a time, on high 45 seconds to 1 minutes, until chocolate starts to melt. Place 1 marshmallow on each cracker. Microwave 15 to 30 seconds until soft. Top each with spoonful of cherry filling. Repeat. Makes 8 servings.