Recipes Included On This Page Mississippi Mud Pie Mississippi Mud Pie #4 Mississippi Mud Pie (Claiborne) Mississippi Mud Pie (Maida Heatter) Mocha Risotto Mocha Sauce Mud Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Mississippi Mud Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Sticks butter or margarine 4 Eggs 1 teaspoon Vanilla extract 1 cup Chopped pecans -- optional 2 cups Sugar 1/2 cup Cocoa 1 1/2 cups Flour 1 Jar marshmallow creme Mix butter,2 eggs and cocoa together.Then,add and mix in vanilla extract,2 eggs,flour and pecans,if desired.Put into a greased 11 x 14" pan.Bake @ 350 degrees for 30 minutes. Remove from oven.While cake is hot,spread 3/4 jar of marshmallow creme on top. Mix together 1 stick butter,6 tbsp. milk,1/2 cup cocoa,1 box powdered sugar,1 tsp. vanilla extract and 1 cup medium chopped pecans.Spread over marshmallow topping. Source : http://www.mayas.com/emailrecipes/ Contributed to the FareShare Gazette by Dee; 28 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 628 Calories; 36g Fat (50.0% calories from fat); 8g Protein; 74g Carbohydrate; 4g Dietary Fiber; 156mg Cholesterol; 264mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 7 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Mississippi Mud Pie #4 Recipe By :Mud Pies and Dirt Cakes Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces sweet baking chocolate 1 stick butter 3 eggs 3 tablespoons light corn syrup 1 cup sugar 1 teaspoon vanilla 1/8 teaspoon salt 1 9 inch unbaked deep dish pie crust 1 pint vanilla ice cream Melt chocolate and butter in heavy pan over low heat. Beat eggs. Add corn syrup, sugar and vanilla. Add egg mixture to chocolate mixture. Pour into pie crust. Bake 35-40 minutes at 350. Top will be cracked and filling will be soft. Cool to room temperature. Serve with ice cream. Contributed to the FareShare Gazette by Bobbie; 31 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 417 Calories; 22g Fat (47.1% calories from fat); 4g Protein; 52g Carbohydrate; 0g Dietary Fiber; 154mg Cholesterol; 276mg Sodium. Exchanges: 1/2 Lean Meat; 4 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Mississippi Mud Pie (Claiborne) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Pound Butter 3 Ounces unsweetened chocolate -- (3 squares) 3 Eggs 1 1/2 Cups Sugar 3 Tablespoons Light corn syrup 1 Teaspoon Pure vanilla extract Vanilla ice cream -- (optional) You'll also need pastry for a 9" pie. 1. Preheat the oven to 350 degrees. 2. Line a 9" pie plate with the pastry. 3. Combine the butter and chocolate in a saucepan. Heat gently, stirring often, until melted and blended. 4. Beat the eggs until light and frothy. Stir in the corn syrup, sugar. From Craig Claiborne's "Southern Cooking" posted by Bud Cloyd Contributed to the FareShare Gazette by Bobbie; 31 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 349 Calories; 19g Fat (46.2% calories from fat); 3g Protein; 47g Carbohydrate; 2g Dietary Fiber; 101mg Cholesterol; 149mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Mississippi Mud Pie (Maida Heatter) Recipe By :Maida Heatter's Chocolate Dessert Cookbook Serving Size : 10 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST 7 1/2 ounces cookies FILLING 2 pints ice cream CHOCOLATE GLAZE 1 square unsweetened chocolate 2 square semisweet chocolate 1 tablespoon plus 1 1/2 teaspoon water 2 tablespoons light corn syrup 1 1/2 tablespoons sweet butter CRUST : Break cookies into pieces and in processor blend until crumbs are find. Mix with melted butter and press firmly into pan. Place in freezer for several hours or overnight. FILLING : Fill crust with ice cream mounding higher in center. Return to freezer until ice cream is very firm. CHOCOLATE GLAZE: Bring water, corn syrup and butter to boil. Add chocolate and remove from heat at once. Stir until chocolate is melted and mix is smooth. Set aside to cool at room temperature. Pour the cool glaze over the frozen ice cream to cover top. Contributed to the FareShare Gazette by Bobbie; 31 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 295 Calories; 17g Fat (48.3% calories from fat); 4g Protein; 38g Carbohydrate; trace Dietary Fiber; 24mg Cholesterol; 55mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Fat; 2 1/2 Other Carbohydrates.
	* Exported from MasterCook * Mocha Risotto Recipe By :The Rice Cookbook; Australian Women's Weekly;1999 Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup strong black coffee -- (125 mL) 3 cups milk -- (750 mL) 2/3 cup arborio rice -- (130 g) 1/2 cup caster sugar -- (110 g) [very fine granulated sugar] 2 3/4 ounces dark chocolate -- grated (80 g) 2 teaspoons grated lemon rind -- (10 mL) Combine coffee, milk, rice and sugar in medium-size heavy-based pan. Simmer gently, uncovered, stirring often for about 40 minutes or until the mixture is thickened and the rice is tender. Stir in the chocolate and the lemon rind. Serve warm with cream. Best made just before serving. Not suitable to freeze or microwave. From The Rice Cookbook; an Australian Women's Weekly publication; 1999; ISBN 1 86396 033 3. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 18 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 317 Calories; 12g Fat (33.2% calories from fat); 9g Protein; 45g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 97mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 1/2 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Mocha Sauce Recipe By :Saucery; Australian Women's Weekly; 1993 Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup roasted coffee beans -- (45 g) 1/3 cup caster sugar -- (75 g) [very fine sugar] 1 1/3 ounces butter -- (40 g) 2 tablespoons dark rum -- (30 mL) 1 1/4 cups cream -- (300 mL) 3 ounces dark chocolate -- (90 g) finely chopped Blend or process the coffee beans until coarsely chopped. Combine beans, sugar and butter in pan; stir over heat, without boiling, until sugar is dissolved. Add rum; cook, stirring, 1 minute; add cream and simmer 3 minutes. Strain sauce, discard beans. Add chocolate; stir until chocolate is melted and sauce is smooth and thick. Serve hot or cold. Serves 4. Makes about 1 1/4 cups (310 mL). Suitable for ice cream, cakes, mousses, poached pears, etc. Hallie's note: I think the addition of some fresh mint when adding the rum would make an interesting variation for this sauce. From Saucery; an Australian Women's Weekly publication; 1993; ISBN 1 86396018 X. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 367 Calories; 33g Fat (79.8% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 86mg Cholesterol; 108mg Sodium. Exchanges: 6 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Mud Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- THE CRUST 20 Oreos 1/2 stick butter -- melted THE FILLING 1 pint chocolate ice cream 1 pint coffee ice cream THE GLAZE 1 square unsweetened chocolate 2 squares bittersweet chocolate 1 1/2 tablespoons water 2 tablespoons light Karo syrup 1 1/2 tablespoons butter THE SAUCE 1/2 cup whipping cream 3 tablespoons butter 1/3 cup granulated sugar 1/3 cup brown sugar 1/2 cup Dutch-process cocoa powder Salt THE CREAM 1 cup whipping cream Bourbon -- to taste The crust: Using a 9" pie plate, first line with foil and smooth completely. Crush the cookies with a blender or food processor until finely crushed. Place in a bowl and mix with the melted butter. Pour into the foil lined pie plate and press crumbs evenly over the entire surface, pushing up from the bottom to form the crust. Be careful not to have the top of the crust too thin. Bake in a 375º oven for 8 minutes, Remove from oven, cool and place in freezer for several hours or overnight. Remove crust from freezer and carefully remove the foil from the crust, then ease back into the pan. The filling: The chocolate and coffee ice cream should be slightly softened so that it may be mixed thoroughly and transferred to the pie shell. Turn the ice cream into the shell, spread smoothly, mounding slightly in the center of the crust. Return to freezer until the ice cream in very firm. The glaze: While the filling is freezing, cut the chocolate into small pieces and set aside. Place the remaining ingredients in a small saucepan over low heat and stir until the mixture comes to a boil. Add the chocolate and remove from the heat. Stir until the chocolate is melted and the sauce is smooth. Cool to room temperature. When the glaze is cooled and the ice cream frozen solid, pour glaze over the top to cover completely, being careful not to get any down the sides of the pie. Quickly spread the glaze if necessary to a very thin layer. Return the pie to the freezer. When the glaze is firm, wrap the pie in airtight wrap and keep frozen until ready to use. The sauce: On the day before or early in the day you plan to serve the pie, make the sauce. Place the sugar, cocoa and salt in a bowl. Add the butter and whipping cream. Place in a microwave oven and cook until the butter is melted and the sugar dissolved, stirring about every minute or less. Watch carefully so it doesn't boil over. Although this is the easiest way to make this chocolate sauce, the traditional method is: Place the cream and butter in a small saucepan and heat over moderate heat, stirring until the butter is melted and cream begins to boil. Add the sugar and stir until dissolved. Reduce the heat, add the salt and cocoa. Stir well until the sauce is smooth. Sauce should be thick. Cooling and reheating will make it much thicker. The cream: Whip the cream and add bourbon to taste if desired. Assembling the pie: On the plate intended to serve a portion of this Mud Pie, pour a small quantity of hot chocolate sauce. On top of that, place a wedge of the frozen pie (best if removed from freezer about 10 to 20 minutes before serving, depending on the weather). Garnish with the whipped cream. Contributed to the FareShare Gazette by Jennie; 29 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 676 Calories; 49g Fat (62.2% calories from fat); 6g Protein; 61g Carbohydrate; 4g Dietary Fiber; 120mg Cholesterol; 383mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 9 1/2 Fat; 3 1/2 Other Carbohydrates.

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