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Full Online Book HomeLearning KitchenCookies - Mississippi Mud Pie
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Cookies - Mississippi Mud Pie Post by :carpunky Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1919

Click below to download : Cookies - Mississippi Mud Pie (Format : PDF)

Cookies - Mississippi Mud Pie

4 (1-ounce) unsweetened chocolate squares
1 cup unsalted butter, softened
2 cups sugar
4 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla extract
2 cups whipping cream
1 cup sifted powdered sugar
2 teaspoons chocolate liqueur
Coffee Ice Cream
1-1/2 cups chocolate syrup
3/4 cup chopped pecans, toasted

Microwave chocolate in a 1-cup glass measuring cup at HIGH 1 minute or until melted, stirring once.

Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add melted chocolate, and beat until blended.

Combine flour and salt; gradually add to butter mixture, beating until blended after each addition. Stir in 1 cup chopped pecans and vanilla. Pour into a greased 11- x 7-inch baking dish.

Bake at 350° for 30 minutes. Cool on a wire rack. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Stir in chocolate liqueur.

Cut brownies into squares; serve with Coffee Ice Cream, whipped cream, chocolate syrup, and toasted pecans. Yield: 12 servings.

Coffee Ice Cream:
4 cups brewed coffee
2 cups milk
3 cups whipping cream
1-1/4 cups sugar
4 large eggs
1/2 teaspoon vanilla extract

Bring brewed coffee to a boil in a small saucepan; boil 30 minutes or until reduced to 1/4 cup. Cool. Cook milk,whipping cream, and sugar in a large heavy saucepan over medium heat, stirring occasionally, 5 minutes or until sugar dissolves. Whisk together coffee, eggs, and vanilla.

Gradually stir about one-fourth hot milk mixture into eggs, and add to remaining hot mixture, stirring constantly. Cook over low heat, stirring constantly, 15 minutes or until mixture coats a spoon. Remove from heat.

Cover and chill 8 hours. Pour mixture into freezer container of a 1-gallon electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt, and let stand 1 hour. Spoon ice cream into a freezer-safe container; cover and freeze until ready to serve. Yield: 1-1/2 quarts.
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Cookies - Mom's Fudgy Brownies Cookies - Mom's Fudgy Brownies

Cookies - Mom's Fudgy Brownies
3/4 cup cocoa 1/2 tsp. baking soda 2/3 cup oil-divided 1/2 cup boiling water 1/4 tsp. salt 2 cups sugar 2 eggs 1/3 cup flour 1 tsp. vanilla Stir cocoa and baking soda in a bowl. Blend in 1/3 cup of the oil. Add boiling water and stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup oil. Stil until smooth. Add flour, vanill and salt. Blend completely. Pour into lightly oiled 13x9 or 2 8" square baking pans.

Cookies - Mississippi Mud Brownies Cookies - Mississippi Mud Brownies

Cookies - Mississippi Mud Brownies
20 1/2 ozs reduced fat brownie mix 2 whole eggs 1/3 c water 3 tbsps olive oil 7 ozs marshmallow creme 1 1/4 c reduced fat milk chocolate frosting -- melted Preheat oven to 350. Prepare a 13 x 9" pan with cooking spray and flour; set aside. In a mixing bowl, combine brownie mix, eggs, water, and oil. Stir until well blended. Spread into prepared pan. Bake for 25 minutes or until set. Spread marshmallow creme gently over hot brownies (see notes). Pour melted frosting over marshmallow creme. Swirl with knife to marble. Cool completely.