February 7, 2000
In saucepan, over low heat, melt chocolate with sweetened condensed milk; stir in extract. Cool to room temperature. Fold in whipped cream. Spoon into crust. Chill 4 hours, or until set. Serve with fresh fruit, if desired. Makes 12 tarts.
Preheat oven to 350 degrees. Melt unsweetened chocolate and shortening together. Mix together eggs, sugar, and vanilla, and stir into chocolate mixture. Add flour, salt, and baking powder; stir into chocolate mixture. Add flour, salt, and baking powder; stir until just blended. Fold in chopped Camp Fire Mints (for better operation, keep mints frozen until use). Grease foil-lined 9"x13" pan. Spread mixture into greased pan. Bake at 350 degrees until top is dry and edges pull away from pan. Cool 20 minutes. Remove foil from pan while slightly warm, and cut baked dough into small hearts with cookie cutter. Place hearts on rack and glaze.
4 Camp Fire Mints
4 oz. semi-sweet chocolate
3 Tbsp shortening
1/2 tsp. peppermint extract
1-1/2 c. powdered sugar
Heat Camp Fire Mints, semi-sweet chocolate, shortening, and peppermint extract in microwave until melted. Beat until smooth. Beat in powdered sugar. Add hot water (1 tsp. at a time) until glaze is pourable. Decorate glazed hearts with colored icing as desired.
Preheat oven to 300 degrees. Combine first four ingredients; press on bottom of 9-inch springform pan. In saucepan, over low heat, melt 10 oz. white chocolate with whipping cream, stirring until smooth. Remove from heat; cool. In large mixer bowl, beat cheese until fluffy; beat in eggs one at a time until blended. Stir in white chocolate mixture and vanilla. Remove 1 c. batter and mix with 1 c. caramel apple dip. Spoon batters alternately over crust; cut through with a table knife to marble. Bake 55 minutes or until set (center will be slightly soft). Turn off oven; let cake stand in oven for 1 hour. Cool completely. Chill. Serve with caramel white chocolate sauce. Store in refrigerator.
Caramel White Chocolate Sauce: In small microwave-safe bowl, combine remaining 2 oz. white chocolate with remaining 1/2 c. caramel apple dip. In microwave oven, cook on 100% power (high) for 40 seconds; stir after 20 seconds, stirring to marble, but not to blend completely. Serve with cheesecake. Makes 12 servings.
Heat oven to 350 degrees. Prepare, bake, and cool cake mix in two 8- or 9-inch round pans as directed on package. Brush crumbs off cake. Place 1 layer, top side down, on plate. Spread 1/3 c. frosting almost to edge. Place other layer, top side up, on frosted layer. Frost side with thin coat first to seal crumbs; then frost side and top, spreading top smooth and flat. Heat whipping cream in 1 quart saucepan over medium heat until hot (do not boil). Remove from heat; stir in chocolate chips until melted and smooth. Let stand 5 minutes. Pour carefully onto top center of frosted cake; spread to edge, allowing some to drizzle down side. Garnish with toffee bits. Refrigerate uncovered about 1 hour or until chocolate is set. Refrigerate any remaining cake.
Whisk together topping and yogurt until smooth; set aside. Layer half of cake pieces, half of bananas, half of strawberries, and half of pineapple into 2 quart straight sided glass bowl. Spread half of chocolate mixture over the pineapple into 2 quart straight sided glass bowl. Spread half of chocolate mixture over the pineapple and chocolate yogurt mixture layers. Cover bowl with plastic wrap; refrigerate 1 to 2 hours. Just before serving, decorate top of trifle with Reddi-Wip Lite Whipped Topping. Makes 8 servings.