Chocolate Dipped Strawberries (serves 2 8 x Large Fresh Strawberries / 4oz bittersweet chocolate / styrofoam & cocktail sticks Wash and dry the strawberries, leaving the stalks in tact. Break the chocolate into a glass heat proof bowl and place on top of a boiling pan of water until the chocolate melts. Remove the bowl and allow the chocolate to cool for about 5 minutes. Spear the end of a strawberry and gently swirl around the melted chocolate until covered. Stick the cocktail stick into the styrofoam and leave to cool, repeat this until you have used up all your strawberries then place in the refrigerator until completely set. |
Bucks Fizz (simple yet romantic, expecially for breakfast) Simply mix half a glass of champagne and half a glass of orange juice for a sparlking, bubbly refreshing drink |
Chocolate Raspberry Crumb Bars Makes 3 dozen bars Ingredients: 1 cup (2 sticks) butter or margarine, softened 2 cups all-purpose flour 1/2 cup packed light brown sugar 1/4 teaspoon salt 2 cups (12-ounce package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided 1 1/4 cups (14-ounce can) NESTLÉ CARNATION Sweetened Condensed Milk 1/3 cup seedless raspberry jam 1/2 cup chopped nuts (optional) Directions: BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of greased 13 x 9-inch baking pan; reserve remaining mixture. Bake in preheated 350 F. oven for 10 to 12 minutes or until edges are golden brown. COMBINE 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Spread over hot crust. STIR nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels. Bake at 350 F. for 25 to 30 minutes or until center is set. Cool in pan on wire rack. |
