Does anyone have the Farm Journal Chocolate Cookbook?

If you do, would you consider posting a few chocolate recipes. I can never have enough chocolate recipes. Thanks.

I have it and I was thinking about that the other day.....I'll get started!

Thanks!

LIGHT CHOCOLATE BROWNIE CUPCAKES

These taste like a brownie and have pretty glazed crinkly top.

4 (1 oz.) squares semisweet chocolate
1 c. butter
1 c. chopped walnuts
1 tsp. vanilla
1 c. sifted flour
1 3/4 c. sugar
4 eggs
Melt chocolate and butter in saucepan over low heat. Remove from heat. Add walnuts and vanilla.
Sift together flour and sugar into bowl. Add eggs; beat with electric mixer at medium speed until blended. Blend in chocolati mixture. Pour batter into paper-lined 2 1/2" muffin-pan cups, fillin one-half full.
Bake in 325° oven 35 minutes or until done. Makes 24.

CHOCOLATE ANGEL PIE
A truly gourmet creation you 'd expect to find in an elegant restaurant. Three creamy layers are nested in a delicate beige meringue-lined pie shell. "I make several pies and freeze them for a month, providing no one knows they're there," said a South Dakota woman.

Meringue Layer
(recipe follows)
1 (9") baked pie shell
1 (6 oz.) pkg. semisweet chocolate pieces, melted and cooled
2 egg yolks, beaten
1/4 c. water
1 c. heavy cream
1/4 c. sugar
1/4 tsp. ground cinnamon
Prepare Meringue Layer. Spread on bottom and up sides of pie shell. Bake in 325° oven 15 to 18 minutes or until golden brown.
Cool on rack.
Combine cooled chocolate, egg yolks and water; beat well with rotary beater or wire whisk. Spread 3 tblsp. of chocolate mixture over Meringue Layer.
Whip heavy cream in bowl until it begins to thicken, using electric mixer at high speed. Gradually add sugar and cinnamon, beating until stiff peaks form. Spread one half of cream mixture over chocolate layer.
Fold remaining chocolate mixture into remaining cream mixture. Spread evenly over cream layer. Cover and refrigerate 4 hours or until set. Makes 6 to 8 servings.

Meringue Layer: Combine 2 egg whites, 1/2 tsp. vinegar, 1/4 tsp. salt and 1/4 tsp. ground cinnamon in bowl. Beat with electric mixer at high speed until foamy. Gradually add 1/2 c. sugar, beating until stiff glossy peaks form .

PUDDING BROWNIES

"These easy pudding mix brownies make a big hit everytime I make them," a Missouri farm wife said.
1/2 c. sifted flour
1/4 tsp. baking powder
1 (4 oz.) pkg. chocolate
pudding and pie Filling
1/3 c. butter, melted
2 eggs
2/3 c. sugar
1 tsp. vanilla
1/2 c. chopped walnuts
Sift together flour and baking powder; set aside.
Combine pudding mix and melted butter in bowl. Add eggs, sugar and vanilla; beat with electric mixer at medium speed.
Add dry ingredients, mixing well. Stir in walnuts. Spread in greased 8" square baking pan.
Bake in 350° oven 40 minutes or until done. Cool in pan on rack. Cut into 2" squares. Makes 16.

CHOCOLATE COCONUT BROWNIES

"A moist, chewy, yummy brownie that I have been baking for my family for over 30 years—we like the milk chocolate flavor and hope you do too," said a Delaware homemaker.

1 1/2 c. sifted flour
1/2 c. baking cocoa
1/4tsp. salt
1/2 c. butter, melted
2 c. sugar
4 eggs
2 tsp. vanilla
1 c. flaked coconut
Sift together flour, cocoa and salt; set aside.
Blend together melted butter and sugar in bowl, using electric mixer at medium speed. Add eggs and vanilla and beat 2 more minutes. Add dry ingredients, beating well. Stir in coconut. Spread in greased 13 x 9 inch baking pan. Bake in a 350º for 25 minutes or until done. Cool in pan. Cut into squares. Makes 24

Outstanding Chocolate Cake

This is a 30 year old recipe from Illinois that our Farm Journal tasting staff rated "fantastic". Tender crumbed, deep chocolate flavor, with an ultra creamy frosting that tastes like whipped cream.

2 cups sifted cake flour
1/2 tsp baking powder
1/8 tsp. salt
1/2 c. butter
1 1/2 c. sugar
2 eggs
1 tsp vanilla
2 (I oz.) squares unsweetened chocolate, melted and cooled
1 tsp. baking soda
1 c. iced water
Whipped Chocolate Frosting
(recipe follows)

Sift together cake flour, baking powder and salt; set aside. Cream together butter and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in vanilla and cooled chocolate, mixing well.
Combine baking soda and iced water; stir until baking soda is dissolved. Add dry ingredients alternately with iced water mixture to creamed mixture, beating well after each addition. Pour batter to greased 13x9x2" baking pan.
Bake in 350° oven 35 minutes or until cake tests done. Cool in pan on rack 10 minutes. Remove from pan; cool on rack. Frost sides and top of cake with Whipped Chocolate Frosting. Cut in squares. Makes 16 servings.

Whipped Chocolate Frosting: Combine 2 (1 oz.) squares unsweetened chocolate and 2 tblsp. butter in small saucepan. Heat over low heat until chocolate and butter are melted. Cool slightly. Combine cooled chocolate mixture, 1 c. sifted confectioners sugar, 1 egg, 1/8 tsp. salt, 1/4 c. milk and 1 tsp. vanilla in metal mixing bowl. Set bowl in another bowl filled with ice cubes and water. Beat with electric mixer at high speed until mixture becomes light and fluffy and forms soft peaks, about 5 minutes.

MARASCHINO CHERRY CHOCOLATE CAKE

A very, very mild flavored chocolate cake with bright red maraschino cherries folded into the batter. A pretty cake to serve at Christmastime as it is decorated with cherries and looks so festive.

I 1/2 c. sifted flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. butter
1 c. sugar
1 egg
1 (1 oz.) square unsweetened chocolate, melted and cooled
1 c. buttermilk
1/4 c. chopped maraschino cherries, well drained
Confectioners Sugar Icing (recipe follows)
maraschino cherries for garnish

Sift together flour, baking soda and salt. Reserve 1 tblsp. flour mixture; set aside.
Cream together butter and sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in egg and chocolate.
Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Mix chopped cherries with reserved 1 tblsp. flour mixture. Add to batter; mix well. (Batter will look curdled.) Spread in greased 9" square baking pan.
Bake in 350° oven 40 minutes or until cake tests done. Cool in pan on rack.
Frost with Confectioners Sugar Icing.
Decorate with halved cherries. Cut in squares. Makes 9 servings.

Confectioners Sugar Icing: Combine 2 c. sifted confectioners sugar, 3 tblsp. soft butter or regular margarine, pinch of salt and 1/2 tsp vanilla in a bowl. Beat with electric mixer at medium speed until smooth and creamy, adding 1 TBS more milk if necessary.

CHOCOLATE PECAN SPONGE CAKE

This cake has all the qualities of a light and airy sponge cake, plus it's chocolate too! Surprise your favorite man on his birthday! Make this handsome cake and serve with chocolate ice cream.

1 (6 oz.) pkg. semisweet chocolate pieces
1 1/4 c. water
2 tsp. instant coffee powder
1 3/4 c. sifted flour
1 1/2 tsp. baking soda
1 tsp. salt
6 eggs
1 tsp. vanilla
1 1/2 c. sugar
1/2 c. finely chopped pecans
Confectioners Sugar Glaze (recipe follows)

Combine chocolate pieces, water and coffee powder in top of double boiler. Place over hot water and heat until chocolate melts. Remove from heat. Cool to room temperature.
Sift together flour, baking soda and salt; set aside.
Beat eggs and vanilla in large mixing bowl until foamy, using electric mixer at high speed. Gradually add sugar, beating until very thick and lemon colored, about 5 minutes.
Add dry ingredients alternately with cooled chocolate mixture, beating well after each addition. Stir in pecans. Pour batter into well greased 10" Bundt or tube pan.
Bake in 350° oven 1 hour or until cake tests done. Cool in pan on rack 10 minutes. Remove from pan; cool on rack. Drizzle with Confectioners Sugar Glaze. Makes 12 servings.

Confectioners Sugar Glaze
Combine 1 c. sifted confectioners sugar, 4 tsp. water and 1/2 tsp. vanilla in bowl. Beat with spoon until smooth.

BLACK WALNUT CHOCOLATE COOKIES

"If you like black walnuts, you'll love this extra crisp cookie," a Kansas farm woman told us. "I've been baking them for 25 years and they are still my favorite cookie to serve with coffee."

2 1/2 c. unsifted flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1 1/2 c. sugar
1 egg
1 tsp vanilla
1/2 tsp. black walnut flavoring
2 (1 oz.) squares
unsweetened chocolate,-melted and cooled
1/4 C. milk
1/2 c. chopped black walnut

Stir together flour, baking powder and salt; set aside.
Cream together shortening and sugar in bowl until light and fluffy, using electric mixer at medium speed. Add egg, vanilla, walnut flavoring, and cooled chocolate; blend well.
Add dry ingredients alternately with milk to creamed mixture, mixing well after each addition. Stir in black walnuts. Form dough into 2 rolls, 8" long and 2" in diameter. Wrap in waxed paper or plastic wrap. Chill in refrigerator several hours.
Cut in 1/4" slices. Place slices on lightly greased baking sheets, about 2" apart.
Bake in a 350º oven for 10 minutes or until done. Remove from cookie sheets and cool on wire racks.
Makes 5 dozen

I have made these without the black walnut flavoring (I didn't have any) and they turn out great.

CHOCOLATE SANDWICH COOKIES

"My boys request a batch of these cookies instead of a birthday cake," a Georgia woman said. Kids love the soft marshmallow filing and cake-like chocolate cookies.

2 c. sifted flour
1/2 c. baking cocoa
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
1 c. sugar
1 egg
1 tsp. vanilla
1 c. milk

Marshmallow Filling (recipe follows)

Sift together flour, cocoa, baking soda, baking powder, and salt; set dry ingredients aside.
Cream together butter and sugar in bowl until light and fluffy, using electric mixer at medium speed. Add egg and vanilla; beat until well blended.
Add dry ingredients alternately with milk to creamed mixture, beating well after each addition. Drop mixture by rounded table-spoonfuls, about 3" apart, on greased baking sheets. Make an indentation in center of each with back of spoon. (This helps cookies to flatten during baking.)
Bake in 400° oven 7 minutes or until done. Remove from baking sheets; cool on racks. Spread one cookie with Marshmallow Filling. Top with another cookie to form a sandwich.
Makes 2 1/2 dozen sandwich cookies.

Marshmallow Filling: Cream together 1/2 c. shortening and 2 c. sifted confectioners sugar in bowl, using electric mixer at medium speed. Beat in 1 (7 oz.) jar marshmallow creme, 1 tsp. vanilla and 1 tblsp. milk. Beat until smooth and creamy.

Instead of making an indentation in cookie dough to make a flatter cookie, I prefer to use a glass dipped in sugar and flatten each cookie that way. It makes the cookies prettier and the sugar adds a little crunch.

  

 

Thanks for posting these

ck1mom