Carpathian 17 - Dark Celebration

cookies
    1 (8-oz) package cream cheese, softened
    1 package dark chocolate chips

    1. In food processor, crumble cookies and add cream cheese until blended. Remove from food processor and roll into small balls.
    2. In saucepan, melt dark chocolate on low. Dip each rolled cookie into chocolate and let cool on wax paper.
    3. Sprinkles, powdered sugar or any other decoration can be added before chocolate cools.

    Sinfully Sweet Bouillie
    Submitted by: Suzanne LeBlanc
    Terry town, LA

    This old-fashioned Cajun custard is a family favorite. Served at all family gatherings. It never seems to be left alone.

    2 (12-oz) cans evaporated milk, any brand
    1/2 gallon milk, any type
    5 tablespoons cornstarch, heaping
    1/2 cup water
    6 eggs
    1 1/2 cups sugar
    2 tablespoons pure vanilla extract
    1 angel food cake

    1. Cut the angel food cake into chunks in a large serving bowl and set aside for later.
    2. In a large saucepan, put evaporated milk and milk to boil.
    3. In a blender, add sugar, eggs and vanilla. Blend until smooth.

    4. In a medium bowl, dissolve the cornstarch in water. Make sure that the tablespoons of cornstarch are heaping.
    5. Once milk begins to boil, add blended mixture and stir until thoroughly mixed. Then, add water/cornstarch mixture to saucepan and cook on low heat, constantly stirring until mixture thickens. As you stir, the thickness will feel like the consistency of custard or porridge.

    Pour mixture over angel food cake; best served hot.

    Optional : Add 2 cups of fruit, mixed nuts or some other additional ingredient to give bouillie that lagniappe. Use without angel food cake as a pie filling or, sweet tart filing. Add bananas for banana pudding or other confections.

    Le bon bouillie du tout la mond

    Dark Decadence
    Submitted by: Felicia Slack
    Almont, MI

    SERVES FOUR

    4 packages hot chocolate mix
    4 shots Kahlua
    1 (2-oz) semi-sweet dark chocolate bar, grated
    4 tablespoons Cool Whip

    Make cocoa as directed. When hot, add 1 shot of Kahlua, top with 1 tablespoon of Cool Whip. Sprinkle with dark chocolate shavings.

    Dark Delight
    Submitted by: Anita Toste
    Ukiah, CA

    1 box dark fudge cake mix
    1 box chocolate pudding mix
    4 eggs
    3/4 cup oil
    3/4 cup Kahlua powdered sugar

    Combine cake mix and pudding; add eggs and oil, mix for about three minutes. The batter will be thick. Then add Kahlua, make sure to mix well. Pour mixture into Bundt pan that has been greased. Bake at 350° for 45 minutes. Let cool. Sprinkle with powdered sugar.

    German Chocolate Cream Cheese Brownies
    Submitted by: Marcella Brandt
    Federal Heights, CO

    I rarely make a single batch of these brownies. Because of the divided amounts, I write the doubled amounts in parentheses beside the divided ingredients both in the ingredients list and in the recipe.

    1 (4-oz) package German chocolate

    5 tablespoons butter (divided)
    1 (3-oz) package cream cheese
    1 cup sugar (divided)
    3 eggs (divided)
    1/2 cup plus 1 tablespoon flour (divided)
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1/4 teaspoon almond extract
    1/2 cup chopped walnuts
    1 1/2 teaspoons vanilla (divided)
    8 to 9-inch square pan
    1. Melt chocolate with 3 tablespoons butter over low heat. Stir occasionally, and let cool.
    2. In a small bowl, combine cream cheese and 2 tablespoons butter. Cream until smooth.
    Add 1/4 cup sugar. Beat until fluffy. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.
    3. In larger bowl, beat 2 eggs until light colored. Gradually add 3/4 cup sugar. Beat until thickened. Add baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, 1
    teaspoon vanilla, almond extract and nuts.
    4. Grease pan. Spread 1/2 chocolate mixture in pan. Spread white mixture evenly on top.
    Drop remaining chocolate by spoonfuls over chocolate and cut through with a knife to marbleize.
    5. Bake at 350° for 40 minutes. Brownies will be very moist. Cut into squares as soon as removed from oven. Remove from pan and cool on a rack.

    Chocolate Passion Bowl
    Submitted by: Kelley Granzow
    Reynoldsburg, OH

    MAKES 16 SERVINGS, ABOUT 2/3 CUP EACH

    My husband likes this with all chocolate but it makes it very rich. But hey, a dessert even I can make!

    3 cups cold milk
    2 packages chocolate flavor instant pudding (4-serving size)
    1 tub (8-oz) whipped cream french vanilla topping (or chocolate) thawed, divided 1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes 1 pint (2 cups) raspberries (or strawberries; if you use