betty crocker best of baking recipes.txt

tablespoons brandy

teaspoons brandy extract

Chocolate Glaze -- (recipe follows)

CHOCOLATE GLAZE

cup semisweet chocolate chips

cup margarine or butter

tablespoons corn syrup

Line loaf pan, 8 1/2 × 4 1/2 × 2 1/2 inches, with aluminum foil, leaving

about 2 inches overhanging sides. Roll almond paste between 2 sheets waxed

paper into rectangle, 8 × 4 inches; cover with plastic wrap and set aside.

Heat oven to 350º. Heat half-and-half, semisweet chocolate and white

chocolate over low heat, stirring constantly, until chocolates are melted

and mixture is smooth; cool slightly. Gradually stir eggs and brandy into

chocolate mixture. Pour into lined pan. Place pan in pan of very hot water

(

1 inch deep) in oven.

Bake until knife inserted halfway between edge and center comes out clean,

0 to 50 minutes. Remove from water. Remove waxed paper from almond paste

and immediately place on hot terrine; cool 1 hour. Cover and refrigerate

at least 6 hours but no longer than 24 hours.

Reserve Chocolate Glaze; reserve 1/4 cup. Remove terrine from pan by

inverting on serving plate. Carefully remove foil. Spread remaining glaze

evenly and smoothly over sides and top of terrine.

Stir 1 to 2 tablespoons powdered sugar into reserved chocolate glaze until

smooth and of desired consistency. Place in decorating bag with small

writing tip or small sturdy plastic storage bag. (If using plastic bag,

cut off very small corner of bag, about 1/8 inch in diameter.) Write

Terrine on top and decorate around edges of top with remaining chocolate.

To serve, cut into 8 slices, about 1 inch each; cut slices into halves.

Refrigerate any remaining terrine.

CHOCOLATE GLAZE:

Heat chocolate chips, margarine and corn syrup over low heat, stirring

constantly, until chocolate is melted; cool.

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Description:

This luscious dessert takes its name from the pan it was cooked in.

We use a loaf pan for this elegant treat with wonderful results."

- - - - - - - - - - - - - - - - - -

Per serving: 231 Calories (kcal); 16g Total Fat; (58% calories from fat); 4g

Protein; 21g Carbohydrate; 55mg Cholesterol; 63mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1

Other Carbohydrates

Nutr. Assoc. : 0 704 4887 5519 0 0 0 2130706543 2130706543 0 0 0 4098 0

Exported from MasterCook *

Chocolate-Caramel Sticky Buns

Page 110

Betty Crocker - Best Of Baking Recipes