My Super Recipe

1 cup Bisquick
1 cup sugar
1/3 cup plus 3 Tbsp. unsweetened cocoa
1/2 cup milk
1 tsp. vanilla
1-2/3 cup hot water

Mix Bisquick, 1/2 cup sugar, 3 Tbsp. cocoa, milk and vanilla. Spoon batter evenly into lightly greased crockpot. Mix remaining sugar, cocoa, and hot tap water. Pour over the batter in the crockpot. Cook on HIGH 2-1/2 hours until center of cake springs back to touch.

Note: Serve with whipped topping, chocolate sauce or ice cream,
if desired.

1 x Folded refrigerated folded refrigerated unbaked pie crust (one
half 15-ounce package) unbaked pie crust (one half 15-ounce package)
1 1/2 cups Sour cream
14 oz Can Eagle® Brand Sweetened Condensed Milk (NOT EVAPORATED MILK)
1/4 cup Frozen apple juice concentrate, thawed
1 pc Egg
1 1/2 tsp Vanilla extract
1/4 tsp Ground cinnamon
2 med All-purpose apples, cored, peeled and thinly sliced
1 tbsp Butter or margarine
Apple Cinnamon Glaze

Procedure:

1. This already beautiful fruit tart is stunningly swathed in a
14-inch grapevine wreath trimmed with dried pomegranates, pods and
artificial berries-all glued in place with hot melt adhesive. Be sure
to set the plate holding the tart on a short bowl to raise it slightly
above the wreath and to keep it level during serving.
2. Let refrigerated pie crust stand at room temperature according to
package directions.
3. Preheat oven to 375º.
4. On a floured surface, roll pie crust from the center to edge,
forming a circle about 13 inches in diameter.
5. Ease pastry into 11-inch tart pan with removable bottom.
6. Trim pastry even with the rim of the pan.
7. Place pan on baking sheet.
8. Bake crust 15 minutes or until lightly golden.
9. Meanwhile, with mixer, beat sour cream, Eagle® Brand, juice
concentrate, egg, vanilla and cinnamon in small bowl until smooth.
10. Pour into prebaked pie crust.
11. Bake 25 minutes or until center appears set when shaken.
12. Cool 1 hour on wire rack.
13. In large skillet, cook apples in butter until tender-crisp.
14. Arrange apples on top of pie; drizzle with Apple Cinnamon Glaze.
15. Chill in refrigerator at least 4 hours.
16. Store leftovers loosely covered in refrigerator.
17. Apple Cinnamon Glaze:
18. In small saucepan, combine 1/3 cup frozen apple juice concentrate,
thawed; 1 teaspoon ground cinnamon; mix well.
19. Cook and stir over low heat until thickened and bubbly.
20. Prep Time: 10 minutes

1/2 lb. bittersweet chocolate, chopped

4 pcs. Acetate paper or transparency paper, cut 2inches X 11inches

1 c. heavy cream

1 tsp. vanilla extract

1/4 c. powdered sugar

1/4 c. raspberries

1/4 c. blueberries

1/4 c. blackberries, halved

1/4 c. strawberries, sliced

2 tbsp. chambord or framboise(liquor store)

1/4 c. white chocolate godiva (liquor store)

4 mint sprigs

1/4 c. raspberry sauce

Method:

Place the chocolate pieces in a very clean and dry stainless steel bowl. Place bowl over a saucepan filled half way with simmering water. When chocolate melts, stir once with a rubber spatula. Carefully run one side of the acetate through the chocolate while holding both sides. Wrap acetate so the ends meet with the chocolate on the inside. Take a paper clip and attach with the smallest amount of surface area the ends of the acetate. Take about a tablespoon of the chocolate and fill the bottom of the teardrop, spreading with a skewer, making sure there are no holes. Freeze for at least 1 hour. Pull the teardrops out of the freezer, take off the paper clip, and unwrap the chocolate teardrop. Place the whipped cream in a pastry bag or Ziploc bag with the corner cut off, and pipe some into the teardrop (3/4 the way up). Pour 1 tablespoon of the Godiva in the teardrop and place some berries on top. Garnish with fresh fruit, raspberry sauce and fresh mint.

1      lbs           Bitter Chocolate — 100%
1 1/2  lbs           Butter — 150%
20      oz            Eggs — 125%
3      lb            Sugar — 300%
1      lb            Cake Flour — 100%
24      oz            Pecans, Chopped — 150%
2      oz            Vanilla Extract — 5%
Melt Chocolate and Butter, set aside. Cream Sugar and Eggs.   Add melted Butter and Chocolate. Mix the Nuts with sifted Flour and fold in. If using unsalted Butter, add 1 TB Salt. Bake at 350 F for 20 minutes.
Makes 1 full size Sheetpan.