Choco Nana Mixer Recipes

CHOCOLATE FUDGE

Steps:

• Prepare 8x8 inch pan by lining with parchment, and spray with cooking oil spray.
• Combine the sugars, cream, corn syrup, chocolate, butter and salt in a 3 quart heavy saucepan. Heat and stir slowly, on medium temperature, until sugar is dissolved.
• Boil, without stirring until soft ball stage is reached (232 degrees or less, by thermometer, depending on your altitude, or until a small spoonful dropped in cold water forms a soft ball).
• Remove pot from heat, and remove thermometer. If you will be using a stand mixer, spoon the fudge into the mixer bowl. Let stand 40 minutes to cool slightly.
• Add vanilla. Beat on medium-low speed until it loses it's gloss and thickens.
• Quickly stir in the nuts, then spoon out into a greased 8x8 inch pan. Gently press into place. Cool. Cut into squares and serve. Store, covered, in refrigerator.

CHOCO-NANA MIXER

Steps:

• Pour 2 cups milk, pudding mix, peanut butter and banana into into blender and blend on medium speed 1 minute or until smooth.
• Pour into large pitcher.
• Add remaining 1 1/2 cups milk; stir until blended.
• Serve at once or refrigerate and stir before serving.
• Mixture thickens as it stands.

CHOCOLATE FUDGE

Steps:

• Place all ingredients in a large saucepan.
• Bring mixture to a simmer, stirring gently.
• Let simmer for 10 minutes. DO NOT STIR during this cooking time. If there are sugar crystals on the side of the saucepan, use a heatproof brush dipped in a little milk to brush away.
• Take off the heat and allow to cool for 15 minutes.
• Beat using a wooden spoon until mixture loses its glossiness and becomes more creamy in texture. This should take less than 5 minutes. The moment between beating too little (and mixture being too runny) and beating too much (and mixture becoming stiff and sugary) is fast. Keep your eye on it and don't be tempted to overbeat once it's reached a creamy consistency which can still be poured.
• Pour into a small, lightly buttered dish.
• Mark into squares and cut once set.
• Decorate with sprinkles.

NANA'S CHOCOLATE CHERRY CAKE

Steps:

• Mix cake mix, eggs and flavorings until well-blended. (I use a hand mixer and mix for at least 2 minutes.).
• Fold in cherry pie filling (gently).
• Spread batter into a 8" x 12" pan that has been greased and floured.
• Bake at 350 degrees until done. (40-50 minutes, according to the cake mix package.).
• Frost with dark chocolate frosting.

CHOCOLATE ECLAIRS

Steps:

• Pre-heat oven to moderately hot (190 degrees Celsius, fan-forced).
• In a saucepan, heat water and butter until butter melts and mixture begins to boil. Remove from heat.
• Stir in sifted flour (adding flour all at once) and mix in briskly using a wooden spoon. Return to heat for 30 seconds, continuously stirring. Remove from heat and stir in vanilla extract.
• Transfer mixture to a bowl and leave to cool for 10 minutes.
• Beat in egg yolk and then each egg, one at a time until combined. You can use a wooden spoon or slowest speed on a stand mixer.
• Using a 2cm piping nozzle (ideally open star shape) and piping bag, pipe 6 x 13 cm long eclairs onto baking trays lined with baking paper. Make each end of the eclairs a little fuller, and use a knife or kitchen scissors to finish piping each eclair.
• Bake for 25 minutes. Remove from oven (leaving oven on) and allow to cool for 10 minutes.
• Using a bread knife, cut eclairs in half horizontally, leaving one long edge intact. Return to oven for 3 minutes, then remove and allow eclairs to cool completely on a cooling rack.