Absolutely Deep Dark Chocolate Fudge Biscuits
Ingredients:
- 7 1/2 Ozs All-purpose flour
- 2 Ozs Cocoa Powder
- 1 Teaspoon Baking soda
- 1 Teaspoon Salt
- 8 Ozs Chocolate, broken in 16 pcs
- 4 Ozs Unsweetened Chocolate, broken in 8 pcs
- 12 Ozs Light Brown Sugar
- 6 Ozs Unsalted Butter
- 3 Eggs
- 1 Teaspoon Vanilla
- 1 1/2 Lbs Chocolate Chips
Directions:
Preheat the oven to 325F / 170C / Gas 3. Sift together the flour,
cocoa powder, bicarbonate of soda, and salt. Set aside. Heat 1 inch
of water in the bottom half of a double boiler over medium heat. Place
the plain and the unsweetened chocolates in the top half of the double
boiler. Tightly cover the top with cling film and allow to heat for
12 to 15 minutes. Remove from the heat and stir until smooth. Keep
at room temperature until needed.
Place the soft light brown sugar and butter in the bowl of an electric
mixer fitted with a paddle. Beat on medium for 1 minute. Scrape down
the bowl and beat on high for an additional 30 seconds. Scrape down
the bowl. Add the eggs, one at a time, while beating on medium, and
stopping to scrape down the bowl after incorporating each addition.
Add the vanilla essence and beat on medium for 30 seconds. Add the
melted chocolate and beat on low for 10 seconds more. Scrape down
the bowl and beat for an additional 30 seconds. Add the sifted flour,
cocoa powder, bicarbonate of soda, and salt, and the chocolate chips,
and beat on low until thoroughly combined - about 20 to 30 seconds.
Remove the bowl from the mixer and mix thoroughly with a rubber spatula.
Portion 6 to 8 biscuits per baking sheet by dropping 2 level tablespoons
of batter per biscuit onto each of 2 non-stick baking sheets. Place
the biscuits on the top and middle shelves of the preheated oven and
bake for 18 to 22 minutes, rotating the sheets from top to bottom
about halfway through the baking time. Allow the biscuits to cool
for 5 to 6 minutes on the baking sheets. Transfer the biscuits to
a cooling rack to thoroughly cool before storing in a sealed plastic
container. Repeat this procedure until all the biscuits have been
baked. Makes 3 to 3.5 dozen biscuits.
Arkansas Cheesecake
Ingredients:
- 1 Egg, separated
- 1/2 cup Skim milk
- 1 package Gelatin
- 1/8 teaspoon Salt
- 1 tablespoon Sugar substitute
- 1 1/2 cups Cottage cheese
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla
- 6 tablespoons Cool Whip Lite
Directions:
Take cottage cheese and cream in blender until very SMOOTH <this
is the hard part>. Set aside. Put egg yolk in top of double
boiler beat well and add milk. Add gelatin & salt. Cook over
boiling water until gelatin dissolves and mixture thickens. (about
10 minutes) Remove from heat, add sugar substitute. Cool. Add
cottage cheese, lemon juice and vanilla to cooled mixture. Chill,
stirring occasionally, until mixture mounds when dropped from
a spoon. Beat egg white until stiff. Fold egg white and cool-whip
together into mixture. Pour into graham crust. Or pour into pie
plate and top with crumb topping. Crumb Topping: crush 2 graham
crackers fine. Mix with pinch of cinnamon and nutmeg. Calories
(without topping or crust): 442 (Whole Pie!) Calories with Keebler
Graham Crust: 1402 (per serving 175 7gr fat)
Remarks
This recipe is no doubt amazing I have it today noon and still I feel the taste.. amazing
By: Heriete
Hey thanks for such a nice collection of delicious Low Fat Recipes, all are superb..
By Millicent
Hey I tried many recipe but this one is so delicious, now it will be the secret for my next party. Thankx to you all.
By- Merrisa
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