Bittersweet Chocolate Moons Recipe




Bittersweet Chocolate Moons Ingredients

1/2 cup butter or margarine
3/4 cup walnuts
1/3 cup sugar
1/2 cup unsweetened cocoa
1 cup white flour
1/4 tsp vanilla extract

A Recipe for
Bittersweet Chocolate Moons

 

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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.

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This Recipe for Bittersweet Chocolate Moons is one of thousands in the Recipes-to-go Dessert Cookbook.


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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




The rich would have to eat money if the poor did not provide food

Russian proverb


This is a recipe for Bittersweet Chocolate Moons from the recipe cookbook of Recipes-to-go (Dessert)


I will not eat oysters. I want my food dead. Not sick--not wounded--dead.

Woody Allen



Bittersweet Chocolate Moons recipe - a tasty recipe for you to add to your collection!

Never serve oysters in a month that has no paycheck in it.

P. J. O'Rourke



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The more you eat, the less flavor; the less you eat, the more flavor.

Chinese Proverb



Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt.

Judith Olney



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Life is a banquet, and most poor suckers are starving.

Rosalind Russell



Bittersweet Chocolate Moons

Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.







Bittersweet Chocolate Moons Directions

1. Put all into cuisinart and blend until a ball forms.
2. Chill one hour. 3. Form into 12 balls and shape into
crescent moons. 4. Bake at 300F on ungreased cookie sheet for 15 to
20 minutes.

Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991

From:

Serves: 12

 

 

 

 

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