Northwest NEWS

November 26, 2001

Home & Garden

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Dining In: Homemade for the Holidays

Caramel Marshmallow Torte
   1 pkg. 12 oz. semisweet chocolate chunks or 1/2 pkg. (12 squares) semisweet baking chocolate, coarsely chopped, divided
   3/4 c. (1-1/2 sticks) butter
   3/4 c. sugar
   3 eggs
   1 tsp. vanilla
   1/3 c. flour
   1/4 tsp. salt
   1/2 c. walnuts or pecans, chopped
   25 caramels
   1 Tbsp. milk
   1 c. miniature marshmallows
   Heat oven to 350 degrees. Grease and flour 9-inch round cake pan. Line bottom of pan with waxed paper. Microwave 1 c. of the chocolate chunks and butter in large microwavable bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate mixture until well blended. Mix in eggs and vanilla. Stir in flour and salt until well blended. Stir in nuts. Pour into prepared pan.
   Bake 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool in pan 5 minutes. Run small knife around side of pan to loosen edge. Invert cake onto serving platter. Remove waxed paper. Cool slightly. Microwave caramels and milk in medium microwavable bowl on high 2 minutes or until caramels begin to melt. Stir until mixture is smooth. Sprinkle marshmallows and remaining chocolate chunks over torte. Drizzle with caramel mixture.
   Makes 12 servings.
  
   Death by Chocolate Cookies
   1 pkg. (8 squares) semisweet baking chocolate
   3/4 c. firmly packed brown sugar
   1/4 c. (1/2 stick) butter or margarine, softened
   2 eggs
   1 tsp. vanilla
   1/2 c. flour
   1/4 tsp. baking powder
   1 pkg. (8 squares) semisweet baking chocolate, coarsely chopped or 1-1/2 c. semisweet chocolate chunks
   2 c. walnuts, chopped (optional)
   Heat oven to 350 degrees.
   Microwave chocolate squares in large microwavable bowl on high 2 minutes. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended. Stir in flour and baking powder. Stir in chopped chocolate and nuts. Drop by scant 1/4 cupfuls onto ungreased cookie sheets. Bake 13 to 14 minutes or until cookies are puffed and feel set to the touch. Cool 1 minute; remove from cookie sheets. Cool completely on wire racks.
   Makes about 18 large cookies.
  
   Molten Mocha Cakes
   1 pkg. (8 squares) semisweet baking chocolate
   1 c. (2 sticks) butter
   2 c. powdered sugar
   1/2 c. flavored instant coffee, any flavor
   5 eggs
   4 egg yolks
   3/4 c flour
   Raspberries (optional)
   Heat oven to 425 degrees. Butter 8 (6 oz.) custard cups or souffle dishes. Place on cookie sheet. Microwave chocolate and butter in large microwavable bowl on high 2 minutes or until butter is melted. Stir in powdered sugar and flavored instant coffee until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter among prepared custard cups.
   Bake 15 to 16 minutes or until firm around edges but soft in centers. Let stand 1 minute; run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar. Garnish with additional powdered sugar. Garnish with raspberries.
   Makes 8 servings.
  
   Cranberry Pear Cobbler
   5 c. sliced peeled pears
   1 c. dried cranberries
   2/3 c. sugar
   3 Tbsp. tapioca
   1/4 tsp. ground ginger
   1 c. water
   2 Tbsp. butter or margarine
   3/4 c. flour
   2 Tbsp. sugar
   1 tsp. baking powder
   1/8 tsp. salt
   1/4 c. (1/2 stick) butter or margarine, chilled, cut into pieces
   1/4 c. milk
   Heat oven to 375 degrees.
   Mix pears, dried cranberries, 2/3 c. sugar, tapioca, ginger and water in large saucepan.
   Cook on medium heat, stirring constantly, until mixture comes to full boil.
   Pour into 8-inch square baking dish. Dot with 2 Tbsp. butter. Mix flour, 2 Tbsp. sugar, baking powder and salt in a large bowl. Cut in 1/4 c. butter until mixture resembles coarse crumbs. Stir in milk until mixture forms soft dough. Drop dough by tablespoonfuls onto hot pear mixture. Bake 30 minutes or until topping is golden brown. Serve warm with thawed whipped topping or ice cream, if desired.
   Makes 8 servings.
  
   Golden Raisin and Apple Pie
   6 c. thinly sliced peeled Golden Delicious apples
   3/4 c. sugar
   1/2 c. golden raisins
   2 Tbsp. tapioca
   1/2 tsp. ground cinnamon
   1/4 tsp. ground nutmeg
   1 pkg. (15 oz.) refrigerated pie crust.
   Heat oven to 400 degrees.
   Mix apples, sugar, raisins, tapioca, cinnamon and nutmeg in large bowl. Let stand 15 minutes.
   Prepare pie crusts as directed on package for two crust pie, using a 9-inch pie plate. Fill with fruit mixture. Dot with butter.
   Cover with second pie crust; seal and flute edges. Cut several slits to permit steam to escape.
   Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.
   Makes 8 servings.