Posted by bettyboop50

I make this during the summer for a quick treat. My children, although grown up, always look in the freezer for them.

3 ripe large bananas
9 wooden ice cream sticks or skewers
2 cups Hershey’s semi-sweet chocolate chips
2 tablespoons shortening
1 1/2 cups coarsely chopped unsalted, roasted peanuts

Peel bananas; cut each into thirds.

Insert wooden stick into each banana piece and place on wax paper covered baking sheet. Cover and freeze until firm.

In a double boiler over hot not boiling water, melt chocolate chips and shortening until smooth.

Remove bananas from freezer just before dipping. Dip each piece into warm chocolate covering the banana completely, roll immediately into peanuts, covering the entire banana. Return to freezer. Serve frozen.

Yields 9 pops.

You can also use toasted coconut or jimmies.

Posted by bettyboop50 at recipegoldmine.com

Chocoholics rejoice. If you are a true chocoholic you will love the flavors of chocolate and strawberries in every bite. If you want to get fancy with this dessert, before you place the fresh fruit on top of the cakes, pipe some fresh whipped cream *****a rosette**** on top of the cakes and place the fruit on it. ****see my variations of this decadent dessert.

1 (10 3/4 ounce) frozen Sara Lee pound cake
3 tablespoons strawberry preserves
1/2 cup semi-sweet chocolate chips
1 cup ready to use chocolate frosting or homemade ganache
1 tablespoon strawberry liqueur or amaretto
18 fresh medium strawberries

Cut pound cake into 1/2-inch thick slices with a serrated knife. ***there should be 12 slices***.

Spread 9 slices of pound cake with strawberry preserves ( don’t skimp on the preserves, the more the better) top with remaining slices, making a sandwich. Cut each sandwich diagonally to form 2 triangles. You should end up with 18 pieces.

Icing
Cook and stir chocolate pieces over low heat until melted. Add frosting, stirring to combine. Stir in strawberry liqueur, whisking for 1 to 2 minutes longer or until mixture is melted enough to coat cakes. Remove from heat.

Place cake triangles – one at a time – on a slotted spatula over a bowl, with a soup ladle, take icing and pour over the triangle cover the top and sides completely, allow icing to drip completely off into bowl. Carefully place on waxed or parchment lined baking sheets. Repeat this until all triangles are completely covered let stand until icing sets approximately 30 minutes.

Transfer cakes to a serving platter and place a strawberry on top of each cake.

Variations
I have made these using raspberry preserves, raspberry liqueur and fresh raspberries for garnishing.

I have also made these using orange marmalade, orange liqueur and orange zest strip.

I know any way you make them, you won’t be disappointed.

1 cup butter
2 cups granulated sugar
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup cocoa powder
3 cups flour
20 ounces maraschino cherries (no stems)
6 ounces semisweet chocolate chips
1/2 cup sweetened condensed milk

Preheat oven to 350 degrees F.

Melt butter and mix in sugar. Let mixture cool and add eggs. Mix thoroughly and add baking
powder, baking soda, salt, vanilla extract and cocoa, stirring after each addition. Add flour and mix well (dough will be stiff and a bit crumbly).

Drain cherries, reserving juice.

Pat dough into walnut-size balls. Place on greased cookie sheet, 12 to a standard sheet.  Press down in center with thumb to make a deep indentation. Place one cherry in each indentation.

In a double boiler, combine the chocolate chips and the sweetened condensed milk. Heat on low until the chips are melted (can also do in the microwave, but be careful not to overdo).

Add approximately 1/8 cup of the reserved cherry juice and stir to a thick sauce. If sauce is too thick, add more juice in small increments (test it with a teaspoon; if it doesn’t glob off, it’s too thick).

Spoon the sauce over the center of each cookie just enough to cover each cherry. Make sure it doesn’t drip down the sides.

Bake for 10 to 12 minutes. Let cool on cookie sheet for 2 minutes, then remove to rack to finish cooling.

Purchase your favorite Champagne and chill.

Buy fresh strawberries that have their stems intact. Wash, dry and refrigerate the strawberries. (Cold strawberries will cause the chocolate to harden and there will be less dripping.)

Chocolate dip: Buy a jar of Nutella. Place 1 cup of Nutella in a double boiler or fondue pot. Add 1 to 2 tablespoons of heavy cream. Heat over low heat! Add more heavy cream as needed until the consistency of heavy cream.

1 box dark brown sugar
1 cup granulated sugar
1 cup evaporated milk
1 tablespoon light Karo syrup
1/2 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla extract
2 1/2 cups nut halves

Cook sugars, milk, syrup and salt to soft ball stage. Remove from heat; add butter and vanilla extract. Cool to lukewarm. Beat until creamy and mixture thickens. Add nuts and stir. Pour onto wax paper and separate into pieces.

NOTE: Less nuts may be added and candy poured into pan and cut into squares.

Posted by bettyboop50

I make this during the summer for a quick treat. My children, although grown up, always look in the freezer for them.

3 ripe large bananas
9 wooden ice cream sticks or skewers
2 cups Hershey’s semi-sweet chocolate chips
2 tablespoons shortening
1 1/2 cups coarsely chopped unsalted, roasted peanuts

Peel bananas; cut each into thirds.

Insert wooden stick into each banana piece and place on wax paper covered baking sheet. Cover and freeze until firm.

In a double boiler over hot not boiling water, melt chocolate chips and shortening until smooth.

Remove bananas from freezer just before dipping. Dip each piece into warm chocolate covering the banana completely, roll immediately into peanuts, covering the entire banana. Return to freezer. Serve frozen.

Yields 9 pops.

You can also use toasted coconut or jimmies.

If you desire a non-alcoholic version, do not soak cherries in brandy. Proceed with the recipe, omitting that step.

50 maraschino cherries, well drained
3/4 cup brandy
3 tablespoons butter
3 tablespoons light corn syrup
1/4 teaspoon salt
2 cups sifted confectioners’ sugar
1 1/2 pounds dipping chocolate, white or dark

Pour brandy over drained cherries; let set for two days.

Combine butter, corn syrup and salt; blend until smooth. Add confectioners’ sugar and mix well. Knead until smooth and shiny; wrap in wax paper and chill for 30 minutes.

Meanwhile, drain cherries well on paper towels; pat dry. Shape a marble-size piece of fondant around each cherry; place on wax paper-lined tray. Chill until firm, about 2 hours.

Melt chocolate over hot water, stirring constantly. Dip cherries and place on wax paper-lined tray. Place in refrigerator to set. Store in covered container in a cool, dark place for 10 to 14 days to fully ripen and to attain the liquid inside.

Source: Chocolate Astrology

2 cups red wine
1 cup granulated sugar
2 strips (1 x 2 inches each) lemon zest
2 dozen cherries with stems, pitted
6 ounces bittersweet chocolate, melted

Combine the wine, sugar and zest in a small heavy saucepan. Bring to a boil. Add the cherries and simmer for 2 minutes. Remove from the heat and let the cherries cool in the pan. Remove the cherries from the saucepan and drain thoroughly. Holding each cherry by its stem, dip into the melted bittersweet chocolate. Place on a baking sheet lined with parchment or wax paper. Refrigerate until set, about 20 minutes.

Makes 24.

Per serving: 51 calories; 2.5 g fat (1.5 g saturated fat; 44 percent calories from fat); 7 g carbohydrates; 0 mg cholesterol; 1 mg sodium; 0.5 g protein; 1 g fiber

Posted by Tiffany at recipegoldmine.com 6/22/01 7:07:43 pm

Makes 36 bars.

1 cup all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup granulated sugar
2 tablespoons unsweetened cocoa

Fondant
2 cups powdered sugar
2 tablespoons butter or margarine, softened
2 tablespoons half-and-half or milk
1/4 teaspoon almond extract
36 red maraschino cherries, well drained
1 cup semisweet chocolate chips
1 teaspoon vegetable shortening

Heat oven to 350 degrees F.

In medium mixing bowl, combine the first four ingredients listed. Beat on low with electric mixer until soft dough forms. Press mixture evenly into ungreased 8-inch square baking pan to form base. Bake for 15-18 minutes or until set. Cool completely.

In another medium mixing bowl, combine fondant ingredients. Beat on low until smooth. Carefully spread fondant evenly over base. Arrange cherries over fondant in 6 rows of 6.

In 1-quart saucepan, combine chips and shortening. Melt over low heat, stirring constantly. Spoon melted chips over and between cherries, spreading to cover fondant. Chill until set before cutting. Store in refrigerator.

Shared with Recipe Goldmine by Master Chef John

2 cups peanut butter
1 cup powdered milk
3/4 cup corn syrup
2 tablespoons peanut butter flavor
1 cup granulated sugar
1/4 cup evaporated milk

Mix all ingredients. Form 1-inch balls (add additional powdered milk if unable to form balls). Dip into melted chocolate. Refrigerate until firm.