Twin Flavor Delights Recipes

TWIN CHOCOLATE DELIGHTS

Steps:

• Preheat oven to 350 degrees F., rack in the middle position.
• Melt butter in a large microwave-safe bowl. Add the sugar and mix. Then add the cocoa, soda, salt, vanilla and stir until smooth. Add the beaten eggs and stir throughly. Mix in the flour, the chopped nuts (if you want to use them), and then the chocolate chips.
• Place rounded teaspoons of dough on a greased cookie sheet, 12 to a standard sheet. (They'll flatten out as you bake them.).
• Bake at 350 degrees F. for 10 minutes. Cool on the cookie sheet for 2 minutes, then remove them to a wire rack to complete cooling.

TWIN FLAVOR DELIGHTS

Steps:

• 1. Chill small mixing bowl and beaters of electric mixer.2. In small bowl toss together cookie crumbs and margarine or butter. Press onto bottom and sides of four 5-ounce custard cups. Bake at 350°F for 8 minutes. Refrigerate. 3. Prepare pudding according to package directions. Stir in chopped pecans. Pour into crusts. Refrigerate at least 2 hours.4. To serve, loosen crusts with thin, sharp knife. Invert desserts onto individual dessert plates.5. In chilled bowl beat whipping cream on medium speed of electric mixer until stiff peaks form. Pipe or spoon whipped cream around bases of desserts. Top each with pecan half. Serve immediately.

CRACKLIN' BRAN APPLE DESSERT

Steps:

• 1. Melt margarine in large frypan. Add apples, sugar, and spices. Cook over medium heat until apples are tender, stirring gently. Remove from heat.2. Stir in KELLOGG'S CRACKLIN' OAT BRAN cereal. Portion into dessert dishes. Top each serving with 2 tablespoons whipped topping.

DOUBLE DELIGHTS

Steps:

• For chocolate dough, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and white chocolate., For vanilla dough, in another large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and German chocolate. Cover and refrigerate both doughs for 2 hours. , Divide both doughs in half. Shape each portion into a 12-in. roll; cover. Refrigerate until firm, about 3 hours., Uncover and cut each roll in half lengthwise. Place a chocolate half and vanilla half together, pressing to form a log; repeat with remaining dough. Cover and refrigerate until the dough holds together when cut, about 1 hour. , Using a serrated knife, cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° until set, 8-10 minutes. Remove to wire racks to cool.