Favorite Recipes - Sweet Treats - Nestles

(FAvoRITE REciPEs)
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=S'Weet Treats
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Sweet Treats
Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Pies ...... . ............ .. .......... 23
Cakes ............................. 31
Frostings & Toppings ............... 45
Breads ............................ 54
Candy . ........................... 66
Desserts ... ... .. ............. . ... . 76
Baking Tips & TechDdques .......... 88
Index ...... . ..... . .. . . ... .... . .. . . 94
Copyright Nestle Foods Corporation, 1987.

All rights reserved.
_
,.........
NESTLE, TOLL HOUSE, CHOCO-BAKE, TASTER'S CHOICE and NESCAFE are

registered trademarks of Nestle Foods Corporation.
NESCAFE CLASSIC, LITI'LE BITS and TOLL HOUSE KITCHENS are trademarks of
Nestle Food s Corporation.
Manufactured in U.S.A.
On the Front Cover: Chocolate Cherry Cheesecake (see page 78).

ISBN 1-56173-154-4
Cookies
CHOCOLATE
ALMOND MACAROONS
COOKIES:
One 12-owtce package (2 cups)
Nestle Toll House Little Bits
semi-sweet chocolate,
divided
2 egg whites
TOPPING:
1 cup Nestle Toll House Little
Bits semi-sweet chocolate,
rese rved from 12-owtce
package, divided
Makes 2 dozen 2-inch cookies
One 8-owtce can almond paste

VJ cup sifted confectioners'
sugar
2 tablespoons all-purpose flour
1 tablespoon vegetable
shortening
v. cup chopped blanched
almonds
Cookies: Preheat oven to 300F. Melt over hot (not b oiling) water, 1 cup Nestle
Toll House Little Bits semi-sweet chocolate; stir until smooth. Set aside. In large
bowl, combine egg whites, almond paste, confectioners' sugar and flour; b eat """'
until smooth. Blend in melted chocolate. Spoon macaroon mixture into pastry
bag fitted with rosette tip. Pipe 1%-inch rosettes onto foil-lined cookie sheets. --._
Bake at 300F. for 25 minutes. Cool completely on wire racks.
Topping: Combine over hot (not boiling) water, % cup Nestle Toll House Little ____,
Bits semi-sweet chocolate and vegetable shortening; stir until morsels are
melted and mixture is smooth. Drizzle each macaroon with 2 round ed
teaspoonful of chocolate. Sprinkle with remaining Y. cup Nestle Toll House
Little Bits semi-sweet chocolate and chopped almonds.
COOKIES
Chocolate Raspberry Linzer Cookies
CHOCOLATE RASPBERRY
~ LINZER COOKIES
M akes about 3 dozen 21/z-inch cookies
2'13 cups all-pmpose flour
1 teaspoon baking powder
1/a teaspoon cinnamon
'Ia teaspoon salt
1 cup sugar
% cup butter, softened
2 eggs
-
_
-
'Ia teaspoon almond extract

One 12-ounce package (2 cups)
Nestle Toll House semisweet chocolate morsels
% cup raspberry jam or
preserves
Confectioners' sugar
In medium bowl, combine flour, baking powder, cinnamon and salt; set aside.
In large bowl, combine sugar and butter; beat until creamy. Beat in eggs and
almond extract. Gradually beat in flour mixture. Divide dough in half. Wrap
each half in plastic wrap; chill until firm. Preheat oven to 350F. On lightly
floured board, roll 1/z of dough to Va-inch thickness. Cut with 2Ya-inch round
cookie cutter. Repeat with remaining dough. Cut out 1%-inch centers from Yz
of 2Ya-inch unbaked cookies. Reroll remaining dough and cut out cookies.
Place on ungreased cookie sheets. Bake at 350F. for 8- 10 minutes. Cool
completely on wire racks.
,........., Melt over hot (not boiling) water, Nestle Toll House semi-sweet chocolate
morsels; stir until smooth. Spread 1 teaspoon chocolate on flat side of each
whole cookie. Top with 1 teaspoon raspberry jam. Sprinkle confectioners'
- sugar on each cookie with center hole. Place on top of chocolate/jam cookies
to form sandwich.
COOKIES
CHOCOLATE MINT SUGAR

Makes about Si/z dozen 2-inch cookies
COOKIE DROPS
2Vz
1Vz
3f4
1v4
%
cups all-purpose flour

teaspoons baking powder
teaspoon salt
cups sugar, divided
cup vegetable oil
2 eggs
1 teaspoon vanilla extract
One 10-ounce package (1 'lz cups)
Nestle Toll House mintchocolate morsels
In medium bowl, combine flour, baking powder and salt; set aside. In large
bowl, combine l cup sugar and vegetable oil; mix well. Beat in eggs and
vanilla extract. Gradually beat in flour mixture. Stir in Nestle Toll House mintchocolate morsels. Shape into balls using rounded teaspoonfuls of dough; roll
in. remaining v. cup sugar. Place on ungreased cookie sheets. Bake at 350F.
for 8-10 minutes. Cool completely on wire racks.
DOUBLE CHOCOLATE MINT

CHIP COOKIES
Makes about 11/z dozen 2-inch cookies
One 10-ounce package (1 Vz cups)
Nestle Toll House mintchocolate morsels, divided
1v. cups all-purpose flour
% teaspoon baking soda
Vz teaspoon salt
Vz cup butter, softened
cup fumly packed brown

sugar
'14 cup sugar
Vz teaspoon vanilla extract
1 egg
Vz cup chopped nuts
1/z
Preheat oven to 375F. Melt over hot (not boiling) water, % cup Nestle Toll
House mint-chocolate morsels; stir until smooth. Remove from heat; cool to
room temperature. In small bowl, combine flour, baking soda and salt; set
aside. In large bowl, combine butter, brown sugar, sugar and vanilla extract;
beat until creamy. Add melted morsels and egg; beat well. Gradually blend in
flour mixture. Stir in remaining % cup Nestle Toll House mint-chocolate
morsels and nuts. Drop by rounded tablespoonfuls onto ungreased cookie
sheets. Bake at 375F. for 8-9 minutes. Allow to stand 2- 3 minutes; remove
from cookie sheets. Cool completely on wire racks.
Chocolate Mint Sugar Cookie Drops

Double Chocolate Mint Chip Cookies
COOKIES
--,
Makes about 5 dozen
1 teaspoon cum;no.on
Vz teaspoon salt
% teaspoon baking powder
% teaspoon baking soda
Yz cup honey
'/z cup ll.rrnly packed b.rown
suga.r
1 egg
v. cup milk
cookies__,
vanilla extract

Nestle Toll House
butterscotch flavored
morsels
1 cup quick oats, uncooked
1 cup chopped walnuts
% cup raisins
v. cup wheat germ
Preheat oven to 350f. In small bowl, combine flour, cinnamon, salt, baking ---,
powder and baking soda; set aside. In large bowl, combine butter, honey and
brown sugar; beat until creamy. Beat in egg and vanilla extract. Blend in flour
mixture alternately with mille Stir in Nestle Toll House butterscotch flavored
morsels, oats, walnuts, raisins and wheat germ. Drop by rounded teaspoonfuls
onto greased cookie sheets. Bake at 350f. for 8-10 minutes. Allow to stand 2 4
minutes; remove from cookie sheets. Cool completely on wire racks.
COOKIES
...t;HOCOLATE MINT
.tINWHEELS
Jne 10-ounce package (I ':lz cups)

1/3 cup sugar
Makes about 3lfz dozen cookies

l egg

2':1. cups all-purpose flouz
':lz teaspoon salt
Melt over hot (not boiling) water, \12 cup Nestle Toll House mint-chocolate
-1orsels; stir until smooth. Cool to rdom temperature; set aside. In large bowl,
combine butter and sugar; beat until creamy. Add egg and vanilla extract;
~eat well. Gradually beat in flour and salt. Place 1 cup of dough in small bowl.
. i.dd melted morsels; blend thoroughly. Shape into ball; flatten.* Cover with
~lastic wrap. Shape remaining dough into ball; flatten. Cover with plastic wrap.
:hill until frrm (about 1':12 hours). Preheat oven to 375F. Between sheets of
waxed paper, roll each ball of dough into 13 x 9-inch rectangle. Remove top
--'-lyers of waxed paper. Invert chocolate dough onto plain dough. Peel off
waxed paper. Starting from the long side, roll up jelly roll style. Cut into \14__inch slices; place on ungreased cookie sheet. Bake at 375F. for 7-8 minutes.
:ool completely on wire racks. Melt over hot (not boiling) water, remaining 1
cup Nestle Toll House mint-chocolate morsels; stir until smooth. Spread flat
-ide of each cookie with ':12 slightly rounded teaspoonful melted morsels. Chill
until set.
-Mixture will appear curdled.
LJITTLE BITSTM
_MERINGUE WREATHS
2 egg whites
':14 teaspoon cream of tartar
113 cup sugar
'I of 12-ounce package (':/z cup)
semi-sweet chocolate
Makes about 2l/z dozen cookies
One 3-ounce package candied

cherries, cut in quarters
.>reheat oven to 2750f. In l ':12-quart bowl, combine egg whites and cream of
_Jartar; beat until soft peaks form. Gradually add sugar; beat until stiff peaks
orm. Fold in Nestle Toll House Little Bits semi-sweet chocolate. Spoon into
pastry bag fitted with rounded # 7 pastry tip. Pipe 2-inch circles onto
--,archment-paper-lined cookie sheets. Top each with 2 candied cherry pieces .
.dake at 275F. for 20 minutes. Turn oven off; leave in oven with door ajar 30
-lllinutes. Cool completely on wire racks; remove from paper. Store in airtight
;ontainer.
COOKIES
CHOCOLATE
MACAROON SQUARES
TOPPING:
One 14-oWlce can sweetened
condensed milk
1 egg
One 3%-oWlce can (1 1/J cups)
flaked coconut, divided
BASE:
One 181/2-oWlce package chocolate
cake mix
Makes 2 dozen 2-inch
square~
1 cup chopped pecans

One 6-oW\ce package (1 cup)
13 cup butter, softened

1 egg
Topping: In large bowl, combine sweetened condensed milk, vanilla extract

and egg; beat until well blended. Stir in l cup coconut, pecans and Nestle Toll _
House semi-sweet chocolate morsels. Set aside.
Base: Preheat oven to 350F. In large bowl, combine cake mix, butter and egg; _
mix until crumbly. Press into greased l3 x 9-inch baking pan.
Spread Topping over Base. Sprinkle remaining Va cup coconut on top. Bake at 350F. for 30-40 minutes. NOTE: Center may appear loose but will set upon
cooling. Cool completely on wire rack. Cut into 2-inch squares.
CAPPUCCINO
BROWNIES
1 tablespoon Taster's Choice
Maragor Bold freeze dried
coffee
2 teaspoons boiling water
One 6-oW\ce package (1 cup)
Makes sixteen 2-inch brownies
Vz cup sugar
V4 cup butter, softened
2 eggs
1/ teaspoon cinnamon
1/z cup all-purpose flour
Preheat oven to 350F. In cup, combine Taster's Choice Maragor Bold freeze
dried coffee and water; set aside. Melt over hot (not boiling) water, Nestle Toll __
House semi-sweet chocolate morsels; stir until smooth. Set aside. In large
bowl, combine sugar and butter; beat until creamy. Add eggs, coffee and
cinnamon; beat well. Stir in melted morsels and flour. Spread into foil-lined 8- inch square baking pan. Bake at 350F. for 25-30 minutes. Cool completely on wire rack. Cut into 2-inch squares.
Chocolate Macaroon Squares (top) --,
Cappuccino Brownies (bottom)
COOKIES
CHOCOLATE
DATE ENVELOPES
COOKIES:
1V4 cups all-purpose flolll'
1/z cup butter, softened
FILLING:
1
/z of 12-ounce package (1 cup)
One B-ounce package pitted dates,
chopped
Makes about 2 dozen 2 1/z-in ch cookies -
One 3-ounce package cream

cheese, softened
Vz cup fmely chopped walnuts
2 teaspoons grated orange rind
2 teaspoons orange juice
Cookies: In medium bowl, combine flour, butter and cre am cheese; knead
until well blended. Shape into ball; wrap in plastic wrap and chill.
Filling: In medium bowl, combine Nestle Toll House Little Bits semi-sweet
chocolate, d ates, walnuts, orange rind and juice. Pre ss into ball. Preheat oven
to 350F. On floured board, roll dough into 12Vz-inch square ; cut into 2Va-inch
squares. Shape rounded teaspoonful Filling into log. Place in center of square.
Bring two diagonal corners of each square to the center and pinch. Place on
ungreased cookie sheets. Bake at 350F. for 20 minutes. Cool completely on
wire racks. Sprinkle with confectioners' sugar.
BUTTERSCOTCH
LEMON COOKIES
1Vz
2
1/z
%
1/z
1
2
cups all-purpose flolll'

teaspoon salt
cup sugar
cup butter, softened
egg
Makes about 1'/z d ozen 3-inch cookies
1 tablespoon lemon juice

1 teaspoon grated lemon rind
:Y4 of 12-ounce package (1 Vz cups)
Nestle Toll House
morsels
tablespoons milk
Preheat oven to 375F. In small bowl, combine flour, baking powder and salt;
set aside. In large bowl, combine sugar and butter ; beat well. Add egg, milk,
le mon juice and lemon rind; beat well.* Gradually b eat in flour mixture. Stir in
Nestle Toll House butterscotch flavore d morsels. Drop by rounded
tablespoonfuls onto greased cookie s he ets. Bake at 3750f. for 8-10 minutes.
Allow to stand 2 minutes before removing from cookie sheets. Cool
c ompletely on wire racks.
*M ixture will app ear curdled.
10
COOKIES
Anise Cookie Cordials
-.ANISE COOKIE
CORDIALS
2%
1'lz
1
'lz
3
2

cup sugar
eggs
tablespoons anise flavored
liqueur
Makes about 4% dozen l-inch cookies
2 tablespoons water
1 tablespoon anise seed
'lz of 12-ounce package (1 cup)
1 cup coarsely chopped toasted
almonds
In medium bowl, combine flour and baking powder; set aside. In large bowl,
-combine sugar and butter; beat until creamy. Add eggs, anise flavored liqueur,
water and anise seed; beat until well blended. Gradually beat in flour mixture.
_,Stir in Nestle Toll House Little Bits semi-sweet chocolate and almonds. Cover;
chill several hours. Preheat oven to 375F. Divide dough into 4 pieces. With
floured hands, shape each piece into 15Yzx 2x Yz-inch loaf. Place loaves 4
-inches apart on greased cookie sheets. Bake at 375F. for 15 minutes. Remove
from oven. Cut into l-inch slices. Place slices back on cookie sheets. Bake at
_375F. for 7 minutes. Turn cookies over. Bake at 375F. for 7 minutes. Cool
COOKIES
11
Milk Chocolate Florentines
MILK CHOCOLATE
FLORENTINES
% cup butter
2 cups quick oats, wtcooked
1 cup sugar
% cup all-purpose flour
lf cup corn syrup
1
/ cup milk
Makes about 3% dozen sandwich cookies
v. teaspoon salt
One 11 Y2owtce package (2 cups)

Nestle Toll Bouse milk
chocolate morsels
Preheat oven to 375F. Melt butter in medium saucepan over low heat. Remove
from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt;
mix well. Drop by level teaspoonfuls, about 3 inches apart, onto foil-lined
cookie sheets. Spread thin with rubber spatula. Bake at 375or. for 5- 7 minutes.
Cool completely on wire racks. Peel foil from cookies. Melt over hot (not
boiling) water, Nestle Toll House milk chocolate morsels; stir until smooth.
Spread chocolate on flat side of V2 the cookies. Top with remaining cookies.
12
COOKIES
MILK CHOCOLATE
PECAN BARS
COOKIE BASE:
1 cup all-pmpose flour
Vz cup fumly packed brown
sugar
TOPPING:
One 11 1/z-ounce package (2 cups)
chocolate morsels
2 eggs
v. cup fumly packed brown
sugar
Makes 4 112 dozen Zx l-inch bars
Vz teaspoon baking soda

1/4
cup butter

teaspoon salt
1 cup chopped pecans, divided
1/ 4
Cookie Base: Preheat oven to 350F. In large bowl, combine flour, brown
sugar and baking soda; mix well. With pastry blender or 2 knives, cut in
butter until mixture resembles fine crumbs. Press evenly into greased 13x 9inch baking pan. Bake at 350F. for 10 minutes.
Topping: Melt over hot (not boiling) water, Nestle Toll House milk c hocolate
morsels; stir until smooth. Remove from heat. In medium bowl, combine eggs,
brown sugar, vanilla extract and salt; b eat 2 minutes at high speed. Add
melted morsels; mix well. Stir in Yz cup pecans.
Pour Topping over Cookie Base; sprinkle with remaining liz cup pecans. Bake
at 350F. for 20 minutes. Cool completely on wire rack; cut into 2x l-inch bars.
MAGIC COOKIE BARS

Yz cup butter
1Yz cups graham cracker crumbs
One 14-ounce can sweetened
condensed milk
One 6-ounce package (1 cup)
Nestle Toll Bouse semisweet chocolate morsels
Makes 4 1/2 dozen 2 x l -inch bars
One 3Vz-ounce can (1 VJ cups)

flaked coconut
Preheat oven to 350F. In 13x 9-inch baking pan, me lt butter in oven. Remove
from oven; add graham cracker crumbs. Mix well and press into pan. Pour
sweetened condensed milk evenly over crumbs. Sprinkle Nestle Toll House
semi-sweet chocolate morsels, coconut and walnuts on top; press down firmly.
Bake at 350F. for 25-30 minutes. Cool completely on wire rack. Cut into 2x l inch bars.
COOKIES
13
ORIGINAL TOLL
- HOUSE COOKIES
2%
1
1
1
3/4
3/
cups all-puzpose flour

teaspoon baking soda
teaspoon salt
cup sugar
cup iumly packed brown
s ugar
Makes S dozen 2%-inch cookies

2 eggs

1 cup chopped nuts
Preheat oven to 375F. In medium bowl, combine flour, baking soda and salt;
set aside. In large bowl, combine butter, sugar, brown sugar and vanilla
extract; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in
Nestle Toll House semi-sweet chocolate morsels and nuts. Drop by level
tablesp oonfuls onto ungreased cookie sheets. Bake at 375F. for 9- 11 minutes.
Refrigerator Toll Bouse Cookies: Prepare dough as d irected . Divide dough
in half; wrap both halves separately in waxed paper. Chill l hour or until firm.
On waxed paper, shape each dough half into 15-inch log. Roll up in waxed
paper; refrigerate for 30 minutes.* Preheat oven to 375F. Cut each log into
thirty Y2-inch slices. Place on ungreased cookie sheets. Bake at 375F. for 8-10
minutes. Makes 5 dozen 2Y.-inch cookies.
Pan Cookie: Spread dough into greased 15Yax lOYax l-inch baking pan. Bake
at 375F. for 20- 25 minutes. Cool completely. Cut into thirty-five 2-inch squares.
*May be stored up to 1 week in r efriger ator or freeze up to 8 weeks.
Original Toll House Cookies
COOKIES
15
MOCHA SHORTBREAD
COOKIES
Makes about llfz dozen 21Jz-inch cookies
1 teaspoon Nescafe Classic
instant coffee
1 teaspoon boiling water
Nestle Toll House semisweet chocolate morsels,
divided

1V. cups sifted confectioners'
sugar
1 cup all-purpose flour
lfa teaspoon salt
---,
Preheat oven to 250F. In cup, dissolve Nescafe Classic instant coffee in

boiling water; set aside. Melt over hot (not boiling) water, l cup Nestle Toll
House semi-sweet chocolate morsels; stir until smooth. Remove from heat; set
aside. In large bowl, combine butter, confectioners' sugar and coffee; beat
until smooth. Gradually blend in flour and salt. Stir in melted morsels. Roll
dough between two pieces of waxed paper to :Y,s-inch thickness. Remove top
sheet; cut out cookies using 2%-inch cookie cutter. Remove from waxed paper
and place on ungreased cookie sheets. Bake at 250F. for 25 minutes. Cool
..._,
completely on wire racks. Melt over hot (not boiling) water, remaining l cup
Nestle Toll House semi-sweet chocolate morsels; stir until smooth. Spread
slightly rounded teaspoonful of melted chocolate on flat side of cookie; top
with second cookie. Repeat with remaining cookies. Chill until set. Let stand at
room temperature 15 minutes before serving.
CHOCOLATE CINNABAR
Makes about 71Jz dozen 2-inch cookies
WREATHS
% cup sugar

2 eggs
Zlfz cups all-purpose flour
One 4-ounce jar cinnamon candies
Melt over hot (not boiling) water, Nestle Toll House semi-sweet chocolate
morsels; stir until smooth. Remove from heat; set aside. In large bowl, combine
butter, sugar and vanilla extract; beat until creamy. Add eggs; beat well. Stir in
melted morsels. Gradually beat in flour. Cover dough; chill 30- 45 minutes.
Preheat oven to 400F. Place dough in cookie press. Use star tip to shape
cookies into 2-inch circles. Place cinnamon candies on each cookie. Bake at
400F. for 5 minutes. Cool completely on wire racks.
16
COOKIES
---,
,....-,
Chocolate-Dipped Brandy Snaps
CHOCOLATE-DIPPED
BRANDY SNAPS
v2cup butter
1/ 2
1
13
V2
1/4
1
2
cup sugar
cup dark corn syrup
teaspoon cinnamon
teaspoon ginger
cup all-purpose flour
teaspoons brandy
Makes about 3 dozen 2'/z-inch snaps

shortening
V3 cup imely chopped nuts
Preheat oven to 300F. In heavy gauge saucepan, combine butter, sugar, dark
corn syrup, cinnamon and ginger; cook over medium heat, stirring constantly,
until me lted and smooth. Remove from heat; stir in flour and brandy. Drop by
rounded teaspoonfuls onto ungreased cookie sheets about 3 inches apart. (Do
not bake more than 6 cookies at one time.) Bake at 300F. for 10-12 minutes.
Let stand a few seconds. Remove from cookie sheets and immediately roll
around wooden spoon handle; cool completely. Combine over hot (not boiling)
water, Nestle Toll House semi-sweet chocolate morsels and vegetable
shortening; stir until morsels are melted and mixture is smooth. Dip Brandy
Snap halfway in melted chocolate. Sprinkle with nuts; set on waxed-paperlined cookie sheets. Chill until set. Store in airtight container in refrigerator.
COOKIES
17
r--
MINTY FUDGE
BROWNIES
1'14 cups all-purpose flour
1
/z teaspoon baking soda
1/z teaspoon salt
1 cup sugar
Vz cup butter
3 tablespoons water
Makes 4 dozen 11/z-inch brownies

1Vz teaspoons vanilla extract
3 eggs
1 cup chopped nuts
Preheat oven to 325F. In medium bowl, combine flour, baking soda and salt;
set aside. In medium saucepan, combine sugar, butter and water; bring just to
a boil. Remove from heat. Add Nestle Toll House mint-chocolate morsels and
vanilla extract; stir until morsels are melted and mixture is smooth. Transfer to
large bowl. Add eggs, l at a time, beating well after each addition. Gradually
blend in flour mixture. Stir in nuts. Spread into greased l3 x 9-inch baking pan.
Bake at 325F. for 30-35 minutes. Cool completely on wire rack; cut into l Yzinch squares. Garnish with walnut halves, if desired.
BLACK & WHITE CHEESECAKE

BROWNIES
Makes sixteen 2 14-inch brownies
1
BROWNIE BASE:
divided
Vz cup sugar
'14 cup butter, softened

2 eggs
'lz teaspoon salt
o/3 cup all-purpose flour
CHEESECAKE TOPPING:
cheese, softened
Vz cup sugar
2 tablespoons butter, softened
2 eggs
2 tablespoons milk
1 tablespoon all-purpose flour

'lz teaspoon almond extract
3/ 4 cup Nestle Toll House Little
Bits semi-sweet chocolate,
reserved from 12-ounce
package
Brownie Base: Preheat oven to 350F. Melt over hot (not boiling) water, l Y.
cups Nestle Toll House Little Bits semi-swee t chocolate; stir until smooth. Set
aside. In large bowl, combine sugar and butter; beat until creamy. Add eggs,
vanilla extract and salt; mix well. Add melted chocolate and flour; mix well.
Spread into foil-lined 9-inch square baking pan.
Cheesecake Topping: In large bowl, combine cream cheese, sugar and
butter; beat until creamy. Add eggs, milk, flour and almond extract; beat well.
Stir in remaining % cup Nestle Toll House Little Bits semi-sweet chocolate.
Pour over Brownie Base. Bake at 350F. for 40- 45 minutes. Cool completely on
wire rack; cut into 2V.-inch squares.
Fudge Brownies (top)
Black & White Cheesecake Brownies (bottom)
Minty
COOKIES
19
OATMEAL
SCOTCHIESTM
1
1
lfz
Vz
1
%
%

teaspoon salt
teaspoon cinnamon
cup sugar
cup fumly packed brown
sugar
Makes about 4 d ozen 3-in ch cookies
2 eggs
3 cups oats, uncooked (Quick or
Old Fashioned)
Nestle Toll Bouse
morsels
Pre heat oven to 375F. In small bowl, combine flour, b aking soda, salt and
cinnamon; set aside. In large bowl, combine butter, sugar, brown sugar, eggs
and vanilla extract; beat until creamy. Grad ually add flour mixture . Stir in oats
and Nestle Toll House butterscotch flavored morsels. Drop by level
tablespoonfuls onto ungreased cookie sheets. Bake at 375F. for 7-8 minutes
for chewier cookies, 9- 10 minutes for crisper cookies.
Oatmeal Scotchie Pan Cookie: Spread the dough into greased l5Vzx lOVzx l inch baking pan. Bake at 375F. for 20- 25 minutes. Cool completely. Cut into
thirty-five 2-inch squares.
SPICE ISLANDS
BUTI'ERSCOTCH BARS
1o/4 cups all-purpose flour
1 teaspoon ground ginger
Vz teaspoon baking soda
V4 teaspoon ground cloves
% cup + 2 tablespoons vegetable
oil
'/z cup molasses
V4 cup fumly packed brown
sugar
Makes 41/z dozen 2 x l-inch bars
1 egg
1 cup chopped nuts
lfz of 12-ounce package (1 cup)
Nestle Toll House
morsels
Preheat oven to 350F. In small bowl, combine flour, ginger, baking soda and
cloves; se t aside. In large bowl, combine vegetable oil, molasses, brown sugar
and egg; beat well. Gradually beat in flour mixture. Stir in nuts and Nestle Toll
House butterscotch flavored morsels. Pour into greased I3x 9-inch baking p an.
Bake at 350F. for 20- 25 minutes. Cool completely on wire rack. Sprinkle with
confectioners' s ugar. Cut into 2x l -inch bars.
20
COOKIES
BUTTERSCOTCH
DATE SURPRISE
Makes S dozen l lfz-inch cookies
COOKIE:
1V. cups all-purpose flour
I V. cups whole wheat flour

1
1 teaspoon baking soda
v. teaspoon salt
FILLING:
One 8-ounce package pitted dates
1
/z cup water
1
1 cup sugar
1 teaspoon grated lemon rind
/z cup nrrnly packed brown
sugar
v. cup sugar
2 eggs
Yz of 12-ounce package (1 cup)

Nestle Toll House
morsels
Cookie: In me dium bowl, combine flours, baking soda and salt; set aside . In
large bowl, combine butter, brown sugar and sugar; b eat until creamy. Beat in
eggs and vanilla extract. Gradually add flour mixture. Divide dough in half.
Wrap each half in plastic wrap; chill thoroughly.
Filling: In blend er container or food processor, combine dates and walnuts.
Process at high speed until pureed . In medium saucepan, combine date
mixture, water, sugar and lemon rind. Cook over medium heat, stirring
constantly, until mixture thickens. Chill. Stir in Nestle Toll House butterscotch
flavore d morsels.
Preheat oven to 375F. On lightly floured b oard, roll Y2 of doug h into 15x 9-inch
rectangle. Cut crosswise into five 3-inch strips. Spread v. cup Filling down
center of each strip . Fold sid es up and seal. Repeat with remaining dough and
Filling. Place on ungreased cookie sheet, seam sid e down. Bake at 375F. for
15- 17 minutes. Cool 10 minute s. Remove from cookie sheet; cool completely
on wire rack. Cut into l Yz-inch cookies.
Butterscotch
Date Surprise
COOKIES
21
es about 6 dozen 2x l-inch bars

'--~Novo
~--~----
morsels
6 tablespoons butter
2 cups graham cracker crumbs
2 cups chopped walnuts
1/z
4
'/
2
8-ounce packages cream

cheese, softened
cup sugar
eggs
cup all-purpose flom
tablespoons lemon juice
Preheat oven to 350F. Combine over hot (not boiling) water, Nestle Toll House
butterscotch flavored morsels and butter; stir until morsels are melted and
mixture is smooth. Transfer to large bowl; stir in graham cracker crumbs and
walnuts with a fork until mixture resembles fine crumbs. Reserve 2 cups
crumb mixture for topping. Press remaining mixture into ungreased
l 6Y2x 10Ya x l -inch baking pan. Bake at 350F. for 12 minutes.
In large bowl, combine cream cheese and sugar; beat until creamy. Add eggs,
I at a time, beating well after each addition. Blend in flour and lemon juice.
Pour evenly over hot baked crust. Sprinkle reserved crumb mixture on top.
Bake at 350F. for 25 minutes. Cool completely on wire racks; cut into 2x l -inch
bars. Chill before serving.
Cheese Crunchers
22
COOKIES
=Pies
CHOCOLATE CREAM
STRAWBERRY TART
Makes one 9-inch tart
TART SHELL:
Pastry for one crust 9-inch pie
PASTRY CREAM:
v. cup sugar
3 tablespoons all-purpose flour
v. teaspoon salt
I cup milk
4 egg yolks
One 6-ounce package (I cup)
2 teaspoons vanilla extract
2 pints strawberries, washed
and hulled
2 tablespoons strawberry jelly
Tart Shell: Preheat oven to 425F. Fit pastry dough into 9-inch removablebottom tart pan. Press dough firmly into bottom and sides of pan; trim edges.
,......, Line pastry dough with foil; weight with dried beans. Bake at 425F. for 10
minutes. Remove foil; bake additional 2-3 minutes. Cool completely. Remove
,........, from pan.
~
Pastry Cream: In medium saucepan, combine sugar, flour and salt. Gradually
add milk. Cook over low heat, stirring constantly, until mixture boils. Boil 2
minutes, stirring constantly; remove from heat. Beat in egg yolks; return to
heat and cook l minute longer. Remove from heat. Add Nestle Toll House
semi-sweet chocolate morsels, butter and vanilla extract. Stir until morsels are
melted and mixture is smooth. Place plastic wrap on surface of pastry cream.
Chill 30 minutes. Stir; spread evenly into baked Tart Shell. Arrange
strawberries on top. In small saucepan over low heat, melt strawberry jelly.
Brush over strawberries. Chill several hours. Let stand at room temperature 15
minutes before serving.
PIES
Z3
CAFE CREAM PIE
Makes one 9-inch pie
CHOCO-NUT CRUST:
One 6-oWlce package (1 cup)
11/z cups imely chopped nuts
FILLING:
1
/z poWld marshmallows (about
40 large)
%cup milk
% teaspoon salt
3 tablespoons coffee flavored

liqueur
3 tablespoons vodka
1 Vz cups heavy cream, whipped
shortening
Choco-Nut Crust: Combine over hot (not boiling) water, Nestle Toll House
semi-sweet chocolate morsels and shortening; stir until morsels are melte d
and mixture is smooth. Stir in nuts. Spread evenly on bottom and up sides (not
over rim) of foil-lined 9-inch pie pan. Chill until firm (about l hour). Lift
chocolate crust out of pan; peel off foil and place crust back into pie pan or
onto serving plate. Chill until ready to use.
Filling: Combine over hot (not boiling) water, marshmallows, milk and salt;
stir until marshmallows are melted. Remove from heat. Add coffee flavored
liqueur and vodka; stir until well blended. Transfer to medium bowl. Chill until
slightly thickened (about 45-60 minutes), stirring occasionally. Gently fold in
whipped cream. Pour into prepared Choco-Nut Crust; chill until fir m (about
l hour). Garnish as desired.
Cafe Cream Pie
24
PIES
Chocolate Oatmeal Cookie Pie
CHOCOLATE OATMEAL
COOKIE PIE
'lz cup firmly packed brown
sugar
Vz cup dark corn syrup
2 eggs
Vz te aspoon cinnamon
I
'lz
'lz
1
One
Makes one 9-inch p ie

cup chopped walnuts
cup quick oats, uncooked
cup raisins
tablespoon grated orange rind
9-inch unbaked pie shell*
Pre heat oven to 350F. In large bowl, combine brown sugar, corn syrup, eggs,
vanilla extract and cinnamon; beat well. Stir in Nestle Toll House semi-sweet
chocolate morsels, nuts, oats, raisins and orange rind. Pour into prepared pie
shell.* Bake at 350F. for 35-40 minutes. Serve warm. Garnish as desired.
*If using frozen pie shell, it's necessary to use deep dish style, thawed.
Place on cookie sheet and bake additional 10 minutes.
PIES
25
CLASSIC MUD PIE

CHOCOLATE COOKIE CRUST:
One 12-ounce package (Z cups)
divided
FUDGE SAUCE:
l lf2 cups Nestle Toll House semisweet chocolate morsels,
package
FILLING:
1 quart coffee ice cream,
softened
11/4 cups chocolate wafer crumbs
1/2 cup heavy cream

1 tablespoon coffee flavored
liqueur
Z tablespoons coffee flavored
liqueur
Whipped cream (optional)
Chocolate Cookie Crust: Combine over hot (not boiling) water, Y2 cup Nestle
Toll House semi-sweet chocolate morsels and butter; stir until morsels are
melted and mixture is smooth. Add chocolate wafer crumbs; stir until well
blended. Press into 9-inch pie pan. Chill until firm (35-45 minutes).
Fudge Sauce: Combine over hot (not boiling) water, remaining 1Y2 cups Nestle
Toll House semi-sweet chocolate morsels, heavy cream and butter. Stir until
morsels are melted and mixture is smooth. Remove from heat; stir in coffee
flavored lique ur. Chill 10 minutes. Spread Y2 cup sauce on bottom of prepared
Chocolate Cookie Crust. Chill 15 minutes.
Filling: In large bowl, combine ice cream and coffee flavored liqueur. Spoon
over Fudge Sauce layer. Freeze several hours or until firm. Reheat remaining
Fudge Sauce over hot (not boiling) water. Serve pie with warm Fudge Sauce
and whipped cream.
Classic Mud Pie
Chocolate Macadamia Angel Pie
CHOCOLATE
MACADAMIA ANGEL PIE
ANGEL PIE CRUST:
4 egg whites
'14 teaspoon salt
FILLING:
'14 cup sugar
3 tablespoons cornstarch
'lz teaspoon salt
1 'lz cups milk
'I teaspoon cream of tartar
1 cup sugar
1 tablespoon chocolate flavored
liqueur
1 'lz cups heavy cream, whipped,
divided
1 cup chopped macadamia nuts
Chocolate shavings and whole
macadamia nuts (optional)
Angel Pie Crust: Preheat oven to 275F. In 12-quart bowl, combine egg
whites, salt and cream of tartar; beat until foamy. Gradually beat in sugar until
stiff peaks form. Spread meringue on bottom and up sides of buttered 9-inch
pie plate. Build me ringue up around rim, extending l inch higher than edge.
Bake at 275F. for 1 hour. Turn oven off. Let stand in oven with door ajar for l
hour.
Filling: In medium saucepan, combine sugar, cornstarch and salt. Gradually
stir in milk. Cook over medium heat, stirring constantly, until mixture boils.
Boil 1 minute; remove from heat. Add Nestle Toll House semi-sweet chocolate
morsels and chocolate flavored liqueur; stir until morsels are melted and
mixture is smooth.* Transfer to large bowl; cool to room temperature. Fold in
2 cups whipped cream and chopped nuts. Spoon into prepared Angel Pie
Crust. Chill until ready to serve. Garnish with remaining whipped cream and,
if de sired, with chocolate shavings and whole nuts.
*Mixture will be thick.
PIES
27
Fin
4 cups pared, cored and sliced
tart cooking apples
1 'lz teaspoons lemon juice
'lz cup sugar
TOPPING:
'lz of lZ-ounce package (1 cup)
Nestle Toll House
morsels
'14 cup butter
'14 cup all-purpose flour

1 teaspoon cinnamon
'Ia teaspoon salt
One 9-inch unbaked pie shell*
'Ia teaspoon salt
Whipped cream or ice cream
(optional)
Filling: Preheat oven to 375F. In large bowl, combine apples and lemon juice;
toss until well coated. Stir in sugar, flour, cinnamon and salt; mix well. Spoon
into pie shell.* Cover edges with aluminum foil. Bake at 375F. for 20 minutes.
(Continued on page 29)
Butterscotch Crumb Apple Pie
28
PIES
---,.
Topping: Combine over hot (not boiling) water, Nestle Toll House b~tters~ch
flavored morsels and butter; stir until morsels are melted and mixture is
smooth. Remove from heat. Add flour and salt; blend nntil mixture forms large
crumbs. Remove foil from pie. CI11IWJ.e TQpping over hot apples. Bake at ~
375F. for 25 minutes longer. Serve warm with whipped cream or ice cream, if
desired.
BEST-OF-ALL
BLACK BOTTOM PIE
GIUUU\M CRACKER CRUST:
1v,. cups graham cracker crumbs
1
1-t cup sugar

6 tablespoons butter, melted
CHOCOLATE LAYER:
V3 cup sugar
cup cornstarch
teaspoon salt
2 cups milk
3 egg yolks
1/ 4
1/ 4
VANILLA LAYER:

V4 cup cold water
v4teaspoon cream of tartar
1 envelope unflavored gelatin

2 tablespoons rwn
3 egg whites
Vz cup sugar
Whipped cream and chocolate
shavings (optional)
Graham Cracker Crust: In small bowl, combine graham cracker crumbs,

sugar and butter. Press evenly on bottom and sides of 9-inch pie plate. Chill
nntil firm (about 1 hour).
Chocolate Layer: In medium saucepan, combine sugar, cornstarch and salt.
Gradually stir in milk. Cook over medium heat, stirring constantly, nntil
mixture boils. Remove from heat. In small bowl, beat egg yolks. Gradually stir
in small amonnt of hot mixture; return to saucepan. Cook over low heat,
stirring constantly, for 2 minutes. Remove from heat. Remove 1Vz cups custard
to medium bowl; add Nestle Toll House semi-sweet chocolate morsels and
vanilla extract. Stir nntil morsels are melted and mixture is smooth. Pour into
prepared Graham Cracker Crust; chill nntil set (about 30 minutes). While
Chocolate Layer is chilling, prepare Vanilla Layer.
Vanilla Layer: In large bowl, combine cold water and gelatin; let stand 5
minutes. Add remaining warm custard; stir nntil gelatin dissolves. Cool 15
minutes. Stir in rum; beat with wire whisk nntil smooth. Set aside. In 1Yz-quart
bowl, combine egg whites and cream of tartar; beat nntil foamy. Gradually add
sugar; beat nntil stiff p eaks form. Fold egg whites into custard; pour over
chocolate layer. Chill nntil set (about 2 hours). Garnish with whipped cream
and chocolate shavings, if desired.
PIES
29
TOLL HOUSE n' PIE

2 eggs
V2 cup all-purpose flour
1/ 2 cup suga:r
1
/2 cup iumly packed brown
suga:r
1 cup butter, melted and cooled
to room temperature

One 9-inch unbaked pie shell*
Whipped cream or ice cream
(optional)
Preheat oven to 325F. ln large bowl, beat eggs until foamy. Add flour, sugar
and brown sugar; beat until well blended. Blend in melted butter. Stir in Nestle
Toll House semi-sweet chocolate morsels and walnuts. Pour into pie shell.*
Bake at 325F. for 1 hour. Serve warm with whipped cream or ice cream, if
desired.
Recipe may be doubled. Bake two pies; freeze one for later use.
'lbll House " Pie -"<
30
PIES
Cakes
CHOCOLATE TRIPLE
LAYER CAKE
---,
lfz of lllfz-OWlce package (1 cup)

chocolate morsels
2 1/ . cups all-purpose flour, divided
1/s teaspoon salt
1 v. cups sugar
Makes one 3-layer cake
2eggs
1 lfJ cups buttermilk
lfz cup chopped toasted hazelnuts
% cup chopped candied cherries
1 cup heavy cream, whipped
Creamy Milk Chocolate
Hazelnut Frosting (see
page 51)
Preheat oven to 350F. Grease and flour three 8-inch round baking pans. Melt
over hot (not boiling) water, Nestle Toll House milk chocolate morsels; stir
until smooth. Set aside. ln small bowl, combine 1:Y. cups flour, baking powder,
baking soda and salt; set aside. ln large bowl, combine butter, sugar, eggs
and vanilla extract; beat until creamy. Gradually add flour mixture alternately
with buttermilk. Place 1% cups batter into small bowl. Stir in haze lnuts and
cherries. Pour into 1 prepared pan. Stir remaining Yz cup flour into plain batter;
mix well. Stir in melted morsels. Pour batter into remaining 2 prepared pans.
Bake at 350F. for 30-35 minutes. Cool 15 minutes; remove from pans. Cool
completely on wire racks. Spread Yz whipped cream on one chocolate layer;
top with nut/cherry layer. Spread with remaining cream; top with second
c hocolate layer. Frost with Creamy Milk Chocolate Hazelnut Frosting. Chill
before serving.
CAKES
31
MIDNIGHT TORTE
CAKE:
11/4 cups water, divided
2lf. cups all-purpose flour
CHOCOLATE FILLING:

5 tablespoons milk
Makes one 4-layer torte
% teaspoon salt
1lfz cups sugar
3 eggs

teaspoon salt
3 cups sifted confectioners'
sugar
1
/
CHOCOLATE GLAZE:
% cup heavy cream

GARNISH:
Fresh raspberries
Chocolate curls
2 teaspoons Nescafe Classic

instant coffee
1
/z teaspoon vanilla extract
Cake: Preheat oven to 375r. Combine over hot (not boiling) water, Nestle Toll
House semi-sweet chocolate morsels and Y. cup water. Stir until morsels are
melted and mixture is smooth. Remove from heat; set aside. In medium bowl,
combine flour, baking soda and salt; set aside. In large bowl, combine sugar,
butter and vanilla extract; beat wttil creamy. Add eggs, l at a time, beating
well after each addition. Blend in chocolate mixture. Gradually blend in flour
mixture alternately with remaining 1 cup water. Pour into 2 greased and
floured 9-inch rowtd baking pans. Bake at 375F. for 30- 35 minutes. Cool 10
minutes; remove from pans. Cool completely.
Chocolate Filling: Combine over hot (not boiling) water, Nestle Toll House
semi-sweet chocolate morsels and butter. Stir until morsels are melted and
mixture is smooth. Remove from heat. Add milk, vanilla extract and salt; mix
until well blended. Transfer to medium bowl. Gradually add confectioners'
sugar; beat until smooth and creamy.
Chocolate Glaze: In medium heavy gauge saucepan, combine heavy cream,
Nestle Toll House semi-sweet chocolate morsels and Nescafe Classic instant
coffee. Cook over low heat, stirring constantly, until morsels are melted and
mixture is smooth. Transfer to small bowl. Stir in vanilla extract. Place in larger
bowl filled with ice water, stirring occasionally, until mixture thickens slightly
(about 15-20 minutes).
32
CAKES
Split each cake layer in half horizontally. Spread 3 layers with Chocolate
Filling; stack. Top with plain layer. Spread Chocolate Glaze on top and sides of
torte. Allow glaze to set (about 10 minutes). GiU'nish with raspberries,
_ chocolate curls and confectioners' sugar.
Midnight Torte
CAKES
33
Makes on e cake
2
l lfz
1/z
One
cups all-puzpose flour

teaspoon salt
12-ounce package (2 cups)
Nestle Toll Bouse
butterscotch flavore d
morsels, divided
cup butter, softene d, divided

Two 8-ounce cans sliced pineapple,
draine d, reserving 3f4 cup

juice
8 maraschino cherries
1 cup sugar
2 eggs
Preheat oven to 350F. In medium bowl, combine flour, baking powder and
salt; set aside. In 10-inch cast iron skillet over low heat, combine 1 cup Nestle
Toll House butterscotch flavored morsels and l/4 cup butter. Stir until morsels
are melted and mixture is smooth. Remove from heat. Arrange pineapple and
maraschino cherries in skillet. In large bowl, combine sugar, remaining lfa cup
butte r and eggs; beat until creamy. Gradually beat in flour mixture alternately
with reserved % c up pineapple juice. Stir in remaining 1 cup Nestle Toll
House butterscotch flavored morsels. Pour over pineapple. Bake at 350F. for
35- 40 minutes. Immediately invert onto serving plate.
34
CAKES
--,
TOLL HOUSE TM POUND CAKE

3 cups all-purpose flour
1fz teaspoon salt
v~ teaspoon baking soda
21fz cups sugar
6 eggs
Makes one tube cake
l lfJ cups sour cream

Preheat oven to 350"F. In medium bowl, combine flour, salt and baking soda;
set aside. In large bowl, combine sugar and butter; beat well. Add eggs, 1 at a
time, beating well after each addition. Beat in sour cream and vanilla extract.
Gradually blend in flour mixture. Stir in Nestle Toll House semi-sweet
chocolate morsels. Pour into greased and floured 10-inch tube pan. Bake at
350F. for 70- 75 minutes. Cool 15 minutes on wire rack; remove from pan. Cool
completely on wire rack.
MOCHA ALMOND TORTE

CAKE:
10 eggs, separated
21/2 cups sifted confectioners'
sugar
MOCHA FROSTING:
Z teaspoons Taster's Choice
freeze dried coffee
Z teaspoons boiling water
Makes one cake

freeze dried coffee
Zlf2 cups finely ground almonds
1 cup sweet butter, softened
Z eggs
...... .
Cake: Preheat oven to ~50F. Grease l5%x lO V2x l-inch bffig pan:-'fii\e with
waxed paper and grease paper. Set aside. ln large bowl, combine egg yolks,
confectioners' sugar and Taster's Choice freeze dried coffee; beat Wltil light
and fluffy. In large bowl, beat egg whites Wltil stiff peaks form. Gently fold in
almonds. Fold egg white mixture into egg yolk mixture. Pour into prepared
pan. Bake at 350F. for 30 minutes. Cake will spring back when touched lightly.
Invert cake onto wire rack; remove waxed paper. Cool completely.
Mocha Frosting: In small cup, dissolve Taster's Choice freeze dried coffee in
boiling water; set aside. Melt over hot (not boiling) water, Nestle Toll House
semi-sweet chocolate morsels; stir until smooth. Set aside. ln medium bowl,
combine butter and eggs; beat until creamy. Beat in melted morsels. Add
coffee; mix well.
Trim edges of cake. Cut into thirds lengthwise. Fill and frost with Mocha
Frosting. Cake should be refrigerated. Let stand at room temperature 15
minutes before serving.
CAKES
35
CHOCOLATE BAUM TORTE

CAKE:
\13 of 6-ounce package ( \13 cup)
\lz cup butter, softened
'Y4 cup sugar, divided
GARNISH:
% cup sour cream
3 tablespoons sugar
\lz teaspoon lemon juice
Chocolate Sour Cream
Frosting (see page 51)
l
7
%
3
Makes one cake --.
teaspoon vanilla extract

eggs, separated
tablespoons cornstarch
11/z cups fresh strawberries,

washed, hulled and cut into
halves
Cake: Preheat broiler. Grease 9-inch springform pan; set aside. Melt over hot
(not boiling) water, Nestle Toll House semi-sweet chocolate morsels; stir until
smooth. Cool to room temperature. In small bowl, combine butter, Yz cup
sugar and vanilla extract; b eat until creamy. Add egg yolks, 1 at a time,
beating well after each addition. In cup, combine flour and cornstarch; add to butter/egg mixture. Divide batter in half. Stir melted morsels into Yz of batter.
In large bowl, beat egg whites until soft peaks form. Gradually add remaining .........,
Y4 cup sugar, beating until stiff peaks form. Divide egg whites equally between plain and chocolate batters; fold in egg whites.* Spread scant Vz cup c hocolate
batter into b ottom of prepared pan (layer will be very thin). Place pan under ---..
broiler so that batter is 5 inches from heat. Broil 1-2 minutes or until baked
through. Spread scant Vz cup plain batter on top of baked chocolate layer.
Broil as b efore . Repeat, alternating chocolate and plain layers, making 10
layers in all.
Garnish: In cup, combine sour cream, s ugar and lemon juice. Spread over top
cake layer. Broil 1 minute or until set. Cool 10- 15 minutes. Remove sid es of
pan; cool completely. Frost sides of cooled cake with 1 cup Chocolate Sour
Cream Frosting. Arrange strawberries around edge of cake and in center.
Using remaining Yz cup frosting, pipe circle around edge of cake. Chill.
*Ba tter may appear curdled.
Chocola te Bawn 'lbrte
36
CAKES
FROSTED CHOCOLATE
PUMPKIN CAKE
CAKE:
13/. cups all-purpose flour
21/z teaspoons baking powder
1'/ teaspoons pumpkin pie spice
1/z teaspoon baking soda
1/z teaspoon salt
1 cup packed brown sugar
lfz cup butter, softened
CREAM CHEESE FROSTING:
cheese, softened
GARNISH:
2 tablespoons Nestle Toll House
Little Bits semi-sweet
chocolate
Makes one cake
3eggs
1 cup solid pack canned
pumpkin
3f. cup milk
1/z of 12-ounce package (1 cup)

3f. cup sifted confectioners'
sugar
2 tablespoons rmely chopped
nuts
Cake: Preheat oven to 350r . In small bowl, combine flour, baking powder,
pumpkin pie spice, baking soda and salt; set aside. In large bowl, combine
brown sugar and butter; beat until creamy. Beat in eggs and pumpkin.
Gradually beat in flour mixture alternately with milk. Stir in Nestle Toll House
Little Bits semi-sweet chocolate. Pour into gre ased and floured l3 X9-inch
baking pan. Bake at 3sor. for 35-40 minutes. Cool completely on wire rack.
Cream Cheese Frosting: In small bowl, combine cre am cheese , butter and
vanilla extract; beat until creamy. Gradually add confectioners' sugar; b eat
well.
Garnish: In cup, combine 2 tablespoons Nestle Toll House Little Bits semisweet chocolate and nuts.
Frost cake with Cream Cheese Frosting. Sprinkle with Garnish. Keep frosted
cake refrigerated until ready to serve.
Frosted Chocolate
Pwnpkin Cake
38
CAKES
CHOCOLATE FUDGE CAKE

of 12-ounce package (1 lfz cups)
11/z cups all-plll'J)Ose flour
lfz teaspoon salt
% cup sugar
3/4
Makes one 2-Jayer cake
lfz cup butter, softened

2 eggs
1 cup milk
1 tablespoon vinegar
Chocolate Buttercream
Frosting (see page 53)
Preheat oven to 350F. Melt over hot (not boiling) water, Nestle Toll House
- :emi-sweet chocolate morsels; stir tmtil smooth. Set aside. In small bowl,
combine flour, baking soda and salt; set aside. In large bowl, combine sugar
--=md butter; beat tmtil creamy. Add eggs, l at a time, beating well after each
Jddition. Add melted morsels; mix tmtil well blended. In small bowl, combine
milk and vinegar; set aside. Gradually beat in flour mixture alternately with
- nilk mixture. Spoon batter into 2 greased and floured 9-inch rotmd baking
pans. Bake at 350F. for 20-25 minutes. Cool 15 minutes; remove from pans.
---'::ool completely on wire rack. Fill and frost with Chocolate Buttercream
/rosting.
---"Mixture will appear curdled.
_MOCHA LOAF CAKES

lfz cup boiling water
1lfz tablespoons Taster's Choice
freeze dried coffee
- 21/z cups all-purpose flour
1 tablespoon baking powder
lfz teaspoon salt
__, 1lfz cups sugar
Makes two loaf cakes
4 eggs
Vz cup milk

>reheat oven to 350F. In cup, combine boiling water and Taster's Choice
freeze dried coffee; set aside. In medium bowl, combine flour, baking powder
-md salt; set aside. In large bowl, combine sugar and butter; beat tmtil creamy.
Add eggs, 1 at a time, beating well after each addition. Add coffee, milk and
--lfanilla extract; beat well. Gradually beat in flour mixture. Stir in Nestle Toll
;louse semi-sweet chocolate morsels. Pour into 2 greased and floured
8Yz x 4Yz x 2Yz-inch loaf pans. Bake at 350F. for 50-55 minutes. Cool 10 minutes;
- emove from pan. Cool completely on wire rack. Sprinkle with confectioners'
sugar.
- Mixture will appear curdled.
CAKES
39
CHOCOLATE
NUTMEG CAKE ROLL
CAKE:
Nestle Toll Bouse semisweet chocolate morsels,
divided
lf2 cup all-purpose flour
Makes 1S servings
v. teaspoon salt
4 eggs, separated
lfz cup sugar, divided
1/z
FILLING:
3 tablespoons cold water

1/3 cup boiling water
l
cups Nestle Toll Bouse semisweet chocolate morsels,
package
v.
l tablespoon sugar
v. teaspoon nutmeg
lfz teaspoon vanilla extract

% cup heavy cream
1 egg yolk
Vz cup (about 3) ice cubes
GLAZE:
v. cup Nestle Toll Bouse semisweet chocolate morsels,

package
shortening
Cake: Preheat oven to 375F. Melt over hot (not boiling) water, Y2 cup Nestle
Toll House semi-sweet chocolate morsels; stir until smooth. Set aside. In small
bowl, combine flour, baking powder and salt; set aside. In large bowl,
combine egg yolks and vanilla extract; beat until thick and lemon colore d
(about 5 minutes). Gradually add v. cup s ugar, beating until sugar dissolves.
Gradually add melted morsels, beating until well blended. In large bowl, beat
egg whites until soft peaks form. Gradually add remaining v. cup sugar,
beating until stiff peaks form. Gently fold egg whites into chocolate mixture.
Sprinkle flour mixture over egg mixture; fold in gently. Spread batter into
greased and floured l 6V2 x lO V2 x l-inch baking pan. Bake at 375F. for 12-15
minutes. Immediately loosen edges of cake from pan. Invert onto towel
sprinkled with confectioners' sugar. Roll up warm cake, jelly roll style,
starting from the short side. Cool cake completely, seam side down, on wire
rack.
Filling: In blender container, combine cold water and gelatin; let stand 2
minutes. Add boiling water; cover and blend on high speed until gelatin
dissolves (about 10 seconds). Add l v. cups Nestle Toll House semi-sweet
chocolate morsels, sugar, nutmeg and vanilla extract. Cover; blend on high
speed until smooth (about 30 seconds). With blender on low speed, add
cream and egg yolk. Add ice cubes; ble nd until ice melts and mixture
thickens (about 40 seconds). Transfer to small bowl. Place in larger bowl filled
with ice water until mixture mounds when dropped from spoon (about 15
~
minutes).
40
CAKES
Glaze: Combine over hot (not boiling) water, remaining Y4 cup Nestle Toll
House semi-sweet chocolate morsels and vegetable shortening. Stir until
morsels are melted and mixture is smooth.
Unroll cooled cake; spread Filling evenly over cake to within Y2 inch from
edge. Roll up cake. Drizzle Glaze on top of cake. Chill until ready to serve.
CAKES
41
CREAM SHERRY FRUIT CAKE

2 cups chopped pitted dates
2 cups chopped pecans
2 cups whole candied cherries
1 cup mixed candied fruit
Vz
6
1
2
3
2
Makes one fruit cake
cup cream sherry

eggs
cup sugar
teaspoons vanilla extract
cups all-pwpose flour
teaspoons salt
In large bowl, combine Nestle Toll House semi-sweet chocolate morsels,

dates, pecans, candied cherries and candied fruit; add sherry and let stand 1
hour, stirring occasionally. Preheat oven to 325F. In large bowl, beat eggs
until thick and lemon colored (about 5 minutes). Gradually beat in sugar and
vanilla extract; set aside. In medium bowl, combine flour and salt. Stir into fruit
mixture; mix well. Fold in egg mixture. Spread into greased and floured 9-inch
tube pan. Bake at 325F. for I hour. Cool 15 minutes; remove cake from pan.
Cool completely on wire rack.
CHEESECAKE CUPCAKES
FILLING:
Two J-ounce packages cream
cheese, softened
v. cup sugar
1 egg
/a teaspoon salt
Makes 16 cupcakes

Nestle Toll Bouse semisweet chocolate morsels,
divided
CAKE:
Vz cup Nestle Toll Bouse semisweet chocolate morsels,
package
1 1/z cups all-purpose flour
Vz teaspoon salt
Vz cup sugar
V3 cup vegetable oil
1 egg

1 cup water
Filling: In medium bowl, combine cream cheese, sugar, egg and salt; beat
until creamy. Stir in Yz cup Nestle Toll House semi-sweet chocolate morsels.
Set aside.
Cake: Preheat oven to 350T. Melt over hot (not boiling) water, remaining Yz
cup Nestle Toll House semi-sweet chocolate morsels; stir until smooth. Remove
from heat; set aside. In small bowl, combine flour, baking soda and salt; set
aside. In large bowl, combine sugar, vegetable oil, egg and vanilla extract;
beat well. Stir in melted morsels. Gradually beat in flour mixture alternately
with water. Spoon Yz of batter into 16 paper-lined cupcake pans. Spoon l
slightly rounded tablespoon Filling over batter. Spoon remaining batter over
Filling. Bake at 350F. for 23-25 minutes. Cool 5 minutes; remove from pans.
Cool completely on wire racks. Sprinkle with confectioners' sugar.
42
CAKES
Milk Chocolate Chiffon Cake
MILK CHOCOLATE
CHIFFON CAKE
v. of 11 Vz-ounce package (% cup)

chocolate morsels
1o/. cups all-purpose flour
1v. cups sugar, divided
I teaspoon salt
Makes one tube cake
v. cup + 3 tablespoons vegetable

oil
6 egg yolks
% cup water
1 tablespoon vanilla extract
8 egg whites
Chocolate Brandy Creme (see
page 53)
Preheat oven to 325"F. Melt over hot (not boiling) water, Nestle Toll House milk
c hocolate morsels; stir until smooth. Set aside. In large bowl, combine flour, .
cup sugar, baking powder and salt; make well in center. Add vegetable oil,
egg yolks, water and vanilla extract to well in flour mixture; beat thoroughly.
Stir in melted morsels; set aside. In large bowl, beat egg whites until foamy.
Gradually add re maining Vz cup sugar, beating until stiff peaks form. Gently
fold into chocolate batter. Pour into ungreased 10-inch tube pan. Bake at 325F.
for 55- 60 minutes. Immediately invert pan; cool completely. Remove from pan.
Split cake crosswise into 2 layers. Fill with Vz cup Chocolate Brandy Cre me;
frost with remaining 1Y2 cups Chocolate Brandy Creme. Garnish as desired.
CAKES
43
TOLL HOUSE n
CARROT CAKE
2
1
1
1
1
lf
1lf.
%
1
cups all-pUipose flour

teaspoon baking powder
teaspoon cinnamon
teaspoon salt
teaspoon nutmeg
cups sugar
cup vegetable oil
M akes 2 dozen 2-inch squar es
3eggs
13f. cups shredded carrots

One 8-ounce can juice packed
crushed pineapple
1 cup chopped nuts
Nestle Toll Bouse semi
sweet chocolate morsels
Preheat oven to 350F. In medium bowl, combine flour, baking powd er, b aking
soda, c innamon, salt and nutmeg; set aside. In larg e bowl, combine sugar,
veg e table oil, vanilla extract and eggs; beat until well blended. Gradually beat
in flour mixture. Stir in carrots, pineapple, nuts and Nestle Toll House semisweet chocolate morsels. Pour into greased and floured 13x 9-inch b aking
pan. Bake at 350F. for 45-50 minutes. Cool completely on wire rack. Sprinkle
with confectioners' sugar. Cut into 2-inch squares.
Toll House" Carrot Cake
44
CAKES
Frostings &
Toppings
BUTTERSCOTCH
CINNAMON GLAZE
1/4
of 12-owtce package (1/z cup)

Nestle Toll House
morsels
Makes about 1fz cup glaze

2 tablespoons heavy cream
Va teaspoon cinnamon
Dash of nutmeg
In medium saucepan, combine Nestle Toll House butterscotch flavored

morsels, butter, heavy cream, cinnamon and nutmeg. Cook over medium heat,
stirring constantly, until morsels are melted and mixture is smooth. Cool 20
minutes. Excellent on sponge or angel food cake. Drizzle glaze over cake.
CHOCOLATE
ALMOND GLAZE
% of 6-owtce package(% cup)
1/3 cup heavy cream
1/4 cup butter
Makes 1114 c ups glaze

1 cup sifted confectioners' sugar
1 teaspoon almond extract
Chopped toasted almonds
(optional)
In small saucepan, combine Nestle Toll House semi-sweet chocolate morsels,

heavy cream and butte r. Cook over medium heat, stirring constantly, until
morsels are melted and mixture is smooth. Transfer to small bowl; cool 15
minutes. Gradually add confectioners' sugar and almond extract; beat well.
Perfe ct for angel food or sponge cake. Pour over cake while glaze is still
warm. Garnish with chopped toasted almonds, if desired. Chill to set glaze.
FROSTINGS & TOPPINGS
45
BUTTERSCOTCH
NUT SAUCE
1
/z of 12-ounce package (1 cup)

Nestle Toll House
morsels
v. cup evaporated milk
Makes about 1% cups sauce
5 teaspoons orange flavored

liqueur or orange juice
5 tablespoons finely chopped
orange sections
2 tablespoons chopped nuts
Melt over hot (not boiling) wate r, Nestle Toll House butterscotch flavored
morsels; stir until smooth. Add evaporated milk and orange flavored liqueur;
blend with fork or wire whisk until smooth. Stir in orange sections and nuts.
Serve warm over ice cream or cake.
Butte rscotch Nut Sauce
46
Chocolate Fondue Fantasia
CHOCOLATE
FONDUE FANTASIA
Nestle ToU House semisweet chocolate morsels
condensed milk
Makes about 3 cups fondu e
1 cup milk
/ 4 cup butter
Fresh fruit
Pound cake cubes
Combine Nestle Toll House semi-sweet chocolate morsels, sweetened

condensed milk, milk, butter and vanilla extract in electric fondue pot or
medium saucepan. Stir over medium heat until morsels are melted and mixture
is smooth. Serve with fruit and pound cake cubes for dipping.
47
Chocolate Buttercrearn Frosting
Butterscotch Cream Cheese Frosting
Chocolate Brandy Creme
52
CHOCOLATE
PUMPKIN MUFFINS
1 V2 cups all-purpose flour
% cup sugar
Z teaspoons baking powder
V2 teaspoon cinnamon
Vz teaspoon salt
1 cup milk
% cup solid pack canned
pwnpkin
Makes 12 muffins ---,
l/4 cup butter, melted

1 egg

V4 cup f"mely chopped nuts
Preheat oven to 400F. In large bowl, combine flour, sugar, baking powder,
cinnamon and salt; make well in ce nter. In small bowl, combine milk,
pumpkin, butter and egg; add to well in flour mixture. Add Nestle Toll House
semi-sweet chocolate morsels; stir until dry ingredients are just moistened.
Spoon mixture into greased muffin cups, filling each % full. Sprinkle l
teaspoon nuts over each muffin. Bake at 400F. for 18- 20 minutes. Cool 5
minutes; remove from pans. Cool completely on wire racks.
Chocolate Pumpkin Muffins
56
BREADS
CHOCOLATE
SOUR CREAM FROSTING
% of 6-ounce package(% cup)
Makes about l lfz cups frosting
VJ cup sour cream

V4 teaspoon vanilla extract
2 to 2'/z cups sifted
confectioners' sugar
Combine over hot (not boiling) water, Nestle Toll House semi-sweet chocolate
morsels and butter. Stir until morsels are melted and mixture is smooth.
Transfer to large bowl; cool 10 minutes. Stir in sour cream and vanilla extract.
Gradually add confectioners' sugar, beating until frosting is smooth and of
spreading consistency. Frosts Chocolate Baurn Torte (see page 36) or will frost
12 cupcakes.
CREAMY MILK CHOCOLATE

Makes about 2 cups frosting
HAZELNUT FROSTING
Vz of 11 Vz-ounce package (1 cup)
Nestle Toll House milk
chocolate morsels
1 tablespoon hazelnut flavored
liqueur
2 1/4 cups sifted confectioners'

sugar
VJ cup heavy cream
Melt. over hot (not boiling) water, Nestle Toll House milk chocolate morsels;
stir until smooth. Set aside; cool 15 minutes. In large bowl, combine butter and
hazelnut flavored liqueur; beat well. Blend in melted morsels. Gradually add
confectioners' sugar alternately with heavy cream. Frosts Chocolate Triple
Layer Cake (see page 31).
DUBLIN
SPECIAL FROSTING
Vz of 11'/z-ounce package (l cup)
chocolate morsels
l Vz cups sifted confectioners'
sugar
Makes about 2 cups frosting

Vz teaspoon salt
2 tablespoons Irish whiskey
l teaspoon Nescafe Classic
instant coffee
Melt over hot (not boiling) water, Nestle Toll House milk chocolate morsels;
stir until smooth. Set aside. In large bowl, combine confectioners' sugar, butter
and salt; beat well. In cup, combine whiskey and Nescafe Classic instant
coffee; stir until dissolved. Add to sugar mixture along with melted morsels;
beat until light and fluffy. Frosts one 9-inch layer cake.
51
BUTI'ERSCOTCH PILLOWS
Makes 2 dozen pillows
BREAD:
1 package active dry yeast
% cup warm water (105-ll5F.)
lj3 cup butter, softened
lf4 cup sugar
1/ 2
FILLING:
Two 3-ounce packages cream
cheese, softened
1 tablespoon sugar
1 egg yolk
lf2 teaspoon vanilla extract
lf2 of 12-ounce package (1 cup)

Nestle Toll House
morsels
1 teaspoon salt
cup milk, scalded
2 eggs
3 cups all-purpose flour, divided
GIAZE:
1/4 cup apricot jam
Bread: In cup, combine yeast and wate r; stir to soften. Set aside. In large
bowl, combine butter, sugar and salt. Add scalded milk; stir until butter is
melted. Cool to room temperature. Add eggs and 1 cup flour; beat well. Stir in
yeast. Gradually stir in remaining 2 cups flour; mix well. Cover bowl with
damp cloth; refrigerate dough about 4 hours.
Filling: In small bowl, combine cream cheese, sugar, egg yolk and vanilla
extract; beat until creamy. Stir in Nestle Toll House butterscotch flavored
morsels.
Divide dough into 4 pieces. On floured board, rolll piece of dough into 12x 8inch rectangle. Cut into six 4-inch squares. Spoon 2 teaspoonfuls Filling in
cente r of each square; bring opposite corners to center. Pinch to seal. Place 2
inches apart on greased cookie sheet. Repeat with rema ining dough and
Filling. Let rise uncovered in warm place for 30 minutes. Preheat oven to
400F. Bake at 400F. for 7- 9 minutes.
Glaze: In small saucepan, heat apricot jam over low heat, stirring constantly,
until melted. Brush pillows with melted jam.
Butterscotch Pillows
60
BREADS
....,
Chocolate Chip Brioche
CHOCOLATE CHIP BRIOCHE

6 tablespoons warm water
(105-llST.)
27'4 cups all-pwpose flour, divided
2 tablespoons sugar
1 teaspoon salt
Makes one brioche

4 egg yolks
lfz of 6-ounce package (1/z cup)
1 egg, beaten
In small bowl, dissolve yeast in warm water; set aside for 10 minutes. Add 7'4
cup flour; knead until smooth. Cover with plastic wrap; let rise in warm place
for 1 hour. In large bowl, combine remaining 2 cups flour, sugar and salt;
make well in center. Add butter, heavy cream and egg yolks to well; mix until
dough forms a ball. On lightly floured board, knead dough until smooth and
elastic (about 5 minutes). Knead in yeast mixture. Knead in Nestle Toll House
semi-sweet chocolate morsels. Reserve Y4 of dough; set aside. Form remaining
dough into ball; place in buttered 8-inch glass brioche mold.* Make deep
depression in center of dough. Roll remaining Y4 of dough into ball. Press into
center of dough in mold. Pat topknot to shape evenly. Cover with cloth; let rise
in warm place until doubled in bulk (about 1 hour). Preheat oven to 350F.
Brush bread with beaten egg. Bake at 350F. for 40-45 minutes. Cover with
foil. Bake 15 minutes longer. Re move from mold; cool on wire rack. Serve
warm.
*If a metal brioche mold is used, raise oven temperature to 37SOF.
BREADS
57
ORANGE CHIP MUFFINS

2lf4
2lfz
lfz
lf4
1/z
lfz
1

teaspoon salt
cup sugar
cup milk
Makes 12 muffins
lf. cup orange juice

/4 cup butter, melted
1 teaspoon grated orange rind
lf4 of 12-ounce package (1/z cup)
egg
Preheat oven to 425F. In large bowl, combine flour, baking powder, baking
soda and salt; make well in center. In small bowl, combine sugar, milk, egg,
orange juice, butter and orange rind; mix until blended. Add to well in flour
mixture; stir until dry ingredients are just moistened. Stir in Nestle Toll House
Little Bits semi-sweet chocolate. Spoon into greased muffin cups, filling each
about % full. Bake at 4250f'. for 15- 17 minutes or until lightly browned. Cool on
wire rack.
CHOCOLATE RAISIN BREAD

divided
Makes one loaf
1 teaspoon salt
1 egg
l lfz cups milk
1/z cup sugar
1 cup coarsely chopped nuts
1fz cup raisins
Preheat oven to 350F. Combine over hot (not boiling) wate r, 1 cup Nestle Toll
House semi-sweet chocolate morsels and butter. Stir until morsels are melte d
and mixture is smooth. Set aside. In small bowl, combine flour, baking
powder, baking soda and salt; set aside. In large bowl, combine egg, milk,
sugar and vanilla e xtract; mix well. Add melted morsels; mix until well
blended. Gradually stir in flour mixture until dry ingredients are just
moistened. Stir in remaining 1 cup Nestle Toll House semi-sweet chocolate
morsels, nuts and raisins. Pour into greased 9 x 5x 3-inch loaf pan. Bake at
350F. for 65- 70 minutes. Cool 10 minutes; remove from pan. Cool completely
on wire rack.
62
BREADS
,..--,
APRICOT ORANGE BREAD

2 cups all-pW'J)()se flour
% teaspoon salt
v. teaspoon baking soda
% cup sugar
v. cup butter, softened
Vz cup orange juice
Makes one loaf
2 tablespoons milk
1 egg
1v. cups chopped dried apricots
v. of 12-ounce package (Vz cup)
1/z cup chopped walnuts
Preheat oven to 350"F. In small bowl, combine flour, baking powder, salt and
baking soda; set aside. In large bowl, combine sugar and butter; beat well.
Add orange juice, milk and egg; beat well. Gradually blend in flour mixture.
Stir in apricots, Nestle Toll House Little Bits semi-sweet chocolate and nuts.
Spread into greased and floured 9x 5x 3-inch loaf pan. Bake at 350F. for 50-55
minutes. Cool 10 minutes; remove from pan. Cool completely on wire rack.
CHOCOLATE BUBBLE BISCUITS

:Y. cup sugar, divided
4 teaspoons baking powder
Vz teaspoon salt
% cup butter, divided
Makes 16 biscuits

% cup milk
1 teaspoon cilmamon
In large bowl, combine flour, Y. cup sugar, baking powder and salt. Using
pastry blender or 2 knives, cut in VJ cup butter until mixture re sembles coarse
crumbs. Stir in Nestle Toll House semi-sweet chocolate morsels. Add milk; stir
until dough holds a shape. On floured board, knead dough lightly. Roll dough
into 16 balls. Preheat oven to 375F. In small saucepan, melt remaining YJ cup
butter. Pour Yz of melted butter in 8-inch square baking pan. In cup, combine
remaining Yz cup sugar and cinnamon. Sprinkle V3 cinnamon/sugar mixture
over butter in baking pan. Place dough balls in single layer in pan. Brush with
remaining melted butter. Sprinkle with remaining cinnamon/sugar mixture.
Bake at 375F. for 30 minute s. Cool 10 minutes; remove from pan. Serve warm.
Apricot Orange Bread
BREADS
59
Breads
CHOCOLATE ORANGE
GLAZED DOUGHNUTS
DOUGHNUTS:
One lllfz-ounce package (2 cups)
chocolate morsels, divided
3% cups all-purpose flour
3 teaspoons baking powder
:Y. teaspoon salt
GLAZE:
1 cup Nestle Toll Bouse milk
chocolate morsels, reserved
from lllfzounce package
Makes about 2 dozen doughnuts
:Y. cup sugar

2 tablespoons vegetable oil
2 eggs
lfz cup milk
1 quart vegetable oil
lf cup corn syrup

1 tablespoon butter
1 tablespoon heavy cream
Doughnuts: Melt over hot (not boiling) water, l cup Nestle Toll House milk
chocolate morsels; stir until smooth. Set aside; cool to room temperature. In
medium bowl, combine flour, baking powder and salt; set aside. In large bowl,
combine sugar, 2 tablespoons vegetable oil, eggs, milk and orange rind; mix
well. Gradually add melted morsels and flour mixture; beat well. On lightly
floured board, roll dough to a-inch thickness. Cut with 3-inch round cookie
cutter. Cut out centers with 4-inch round cookie cutter. Reroll remaining
dough and cut out. In large heavy gauge sauce pan, heat l quart vegetable oil
over medium heat to 375F. Fry doughnuts, a few at a time, l minute on each
side. Doughnuts will rise to surface when they should be turned. Remove;
place on paper towels to drain.
Glaze: Combine over hot (not boiling) water, remaining l cup Nestle Toll
House milk chocolate morsels; corn syrup, butter and heavy cream. Stir until
morsels are melted.and mixture is smooth. Spoon scant 2 teaspoons Glaze
over top of each cooled doughnut.
Chocolate Orange Glazed Douglumts
54
BREADS
CHOCOLATE CUSTARD SAUCE

GRAND MARNIER
Makes about 2% cups sauce
Vz cup sugar
1% teaspoons cornstarch
1fs teaspoon salt
1% cups milk
1/z cup heavy cream

1 egg yolk
1 tablespoon orange flavored
liqueur
In heavy gauge saucepan, combine sugar, cornstarch and salt. Gradually add
milk and heavy cream. Cook over medium heat, stirring constantly, until
mixture comes to a boil; boil I minute. Remove from heat. Add Nestle Toll
House semi-sweet chocolate morsels; stir until morsels are melted and mixture
is smooth. In cup , beat egg yolk; blend in 1 tablespoon chocolate mixture.
Return to mixture in saucepan; mix well. Stir in orange flavored liqueur.
Transfer to small bowl. Cool completely. Refrigerate until ready to serve. Let
stand 20 minutes before serving. Serve over pound or angel food cake, fresh
fruit or poached pears.
MOCHA WALNUT SAUCE

freeze drie d coffee
1 tablespoon boiling water
% cup heavy cream
% cup sugar
Makes 2 114 cups sauce

1/z cup butter
2 egg yolks
3/4 cup chopped walnuts
In measuring cup, dissolve Taster's Choice freeze dried coffee in boiling

water; set aside. In heavy gauge saucepan, combine heavy cream and sugar.
Bring just to boil, stirring constantly, over medium heat. Add Nestle Toll
House semi-sweet chocolate morsels, butter and coffee; stir until smooth.
Remove from heat. In small bowl, beat egg yolks. Gradually stir in 2
tablespoons chocolate mixture; mix well. Return to chocolate mixture in
saucepan. Cook over low heat, stirring constantly, for 3 minutes; remove from
heat. Stir in walnuts. Serve warm over ice cream. Cover and store in
refrigerator.*
*Rehea t sauce over hot (not boiling) water before using OR microwave on
high about I minute for each 1 cup sauce.
Chocolate Custard Sauce Grand Marnier
48
- CHOCOLATE
_ BUTTERCREAM FROSTING
One 6-owtce package (1 cup)
lf2 cup butter, softened
_
_
Makes 21/J cups frosting
2 cups sifted confectioners'

sugar
5 tablespoons milk
/2 teaspoon vanilla extract*
Melt over hot (not boiling) water, Nestle Toll House semi-sweet chocolate
morsels; stir until smooth. Set aside; cool 15 minutes. In large bowl, beat butter
until creamy. Gradually add confectioners' sugar alternately with milk. Add
melted morsels and vanilla extract; beat until smooth. Fills and frosts
Chocolate Fudge Cake (see page 39).
*%teaspoon orange extract may be substituted.
BUTTERSCOTCH CREAM
CHEESE FROSTING
JfJ of 12-ounce package (% cup)
Nestle Toll House
morsels
One 8-owtce package cream
cheese, softened
Makes about 2 113 cups trosting
lf cup butter, softened

2Jf2 cups sifted confectioners'
sugar
1 tablespoon lemon juice
Melt over hot (not boiling) water, Nestle Toll House butterscotch flavored
morsels; stir until smooth. Set aside. In large bowl, combine cream cheese and
butter; beat until creamy. Gradually add confectioners' sugar and lemon juice;
beat well. Blend in melted morsels; chill 15 minutes before frosting cake.
Excellent on carrot or applesauce cake; try on cupcakes. Keep frosted cake
refrigerated until ready to serve.
CHOCOLATE BRANDY CREME

lfz of ll lf2-ounce package (1 cup)
Makes 2 cups creme
1'!. cups heavy cream, divided

1 tablespoon brandy
chocolate morsels
In medium saucepan, combine Nestle Toll House milk chocolate morsels and
Y. cup heavy cream. Cook over low heat, stirring occasionally, until morsels
are melted and mixture is smooth. Transfer to large bowl. Gradually stir in
remaining 1 cup heavy cream and brandy. Chill thoroughly (about l hour).
Beat until stiff peaks form. Fills and frosts Milk Chocolate Chiffon Cake (see
page 43).
53
Dublin Special Frosting
50
Chocolate Filled Kuchen
CHOCOLATE
FILLED KUCHEN
cup warm water (los-ns'T.)
cup milk, scalded
1/3 cup butter, softened
1/4 cup sugar
1 teaspoon salt
2 eggs
1/4
3/4
Makes one large kuchen
1/2 teaspoon vanilla extract

ll/2 cups all-purpose flour
1/2 cup chopped walnuts
1 egg, beaten
In small bowl, dissolve yeast in water; set aside. In large bowl, combine
scalded milk, butter, sugar and salt; stir until butter melts. Beat in eggs and
vanilla extract. Stir in yeast. Gradually add flour, beating well after each
addition. Turn dough out onto lightly floured board; knead 8 minutes. Place
dough in large greased bowl; turn once. Cover bowl with plastic wrap; let rise
in warm place until doubled in bulk (about l 1/2 hours). Turn dough out onto
lightly floured board; knead 1 minute. Roll into 22 x 14-inch rectangle. Sprinkle
Nestle Toll House semi-sweet chocolate morsels and nuts over dough. Roll up
jelly roll style starting with long side; seal seam. Form into ring; seal ends.
Place seam side down on cookie sheet. Cut 3 way through ring at l-inch
intervals, leaving center intact. Gently twist each section. Cover with plastic
wrap; let rise in warm place until doubled in bulk (about 1 hour). Preheat oven
to 350F. Brush bread with beaten egg. Bake at 35o F. for 25-30 minutes. Serve
warm or at room temperature. Garnish as desired.
BREADS
63
PUMPERNICKEL BREAD
Z tablespoons butter
3 packages active dry yeast
I % cups warm water (105-ll5F.)
% cup molasses
Makes 3 loaves
3 tablespoons caraway seed,

divided
I tablespoon salt
Z. cups rye flour
2Vz cups all-puzpose flour, divided
Cornmeal
I egg, slightly beaten
1 teaspoon water
Combine over hot (not boiling) water, Nestle Toll House semi-sweet chocolate
morsels and butter. Stir until morsels are melted and mixture is smooth. Set
aside. In large bowl, dissolve yeast in warm water. Add molasses, 2
tablespoons caraway seed, salt, rye flour and melted morsels; beat well. Stir in
all-purpose flour, 1 cup at a time, to make a soft dough. Gradually add
remaining Yz cup flour; mix well. Turn dough onto lightly floured board; cover
with bowL Let rest 10 minutes. Knead dough until smooth and elastic (about 15
minutes). Place dough in greased bowl; turn once. Cover and let rise in warm
place 1 hour. Punch dough down; cover and let rise in warm place 45 minutes.
Punch dough down; divide into 3 equal parts. Shape each into a ball and place
on greased cookie sheet that has been sprinkled with cornmeal. Cover; let
rise in warm place until doubled in bulk (about 1 hour). Preheat oven to 375F.
In cup, combine egg and water; brush tops of loaves with egg mixture and
sprinkle with remaining 1 tablespoon caraway seed. Bake at 3750f. for 30-35
minutes. Cool on wire racks.
CRANBERRY NUT
HOLIDAY BREAD
Z cups all-puzpose flour
Vz cup sugar
1'/z teaspoons baking powder
1/z teaspoon baking soda
Vz teaspoon salt
1 cup milk
V3 cup butter, melted
Z teaspoons vinegar
Makes one loaf

1 egg
1 cup chopped cranberries
1/z cup chopped walnuts
Preheat oven to 350F. In large bowl, combine flour, sugar, baking powder,
baking soda and salt. Add milk, butter, vinegar, orange rind and egg; mix
well. Stir in Nestle Toll House semi-sweet chocolate morsels, cranberries and
walnuts. Spoon into greased and floured 9x 5x 3-inch loaf pan. Bake at 350F.
for 55-60 minutes. Cool 10 minutes; remove from pan. Cool completely on
wire rack. Sprinkle with confectioners' sugar.
Pwnpernickel Bread
BREADS
65
Candy
CHOCOLATE ALMOND BARK
One 11 Vz-ounce package (2 cups)
chocolate morsels
shortening
Makes 1 pound
/z cup raisins
/z cup chopped toasted almonds,
divided
1
1
Combine over hot (not boiling) water, Nestle Toll House milk chocolate
morsels and vegetable shortening. Stir until morsels are melted and mixture is
smooth. Remove from heat; stir in raisins and v. cup almonds. Spread into
waxed-paper-lined 13 x 9-inch baking pan.* Sprinkle remaining almonds on
top. Chill until ready to serve (about 30 minutes). Before serving, break into
bite-size pieces.
*Make waxed paper long enough so that candy can be easily lifted out of
the pan.
OLD-FASHIONED
ALMOND CRUNCH
Makes about 2 pounds
----------------------------------------------------------1 cup butter

1v.. cups sugar
2 tablespoons corn syrup
2 tablespoons water
1 cup slivered almonds, toasted

chocolate morsels
In heavy gauge saucepan, combine butter, sugar, corn syrup and water. Cook
over medium heat, stirring constantly, until mixture boils. Boil to brittle stage
(300F.) on candy thermometer. Remove from heat. Stir in almonds. Pour into
foil-lined 15%x 10%x l -inch pan. Sprinkle Nestle Toll House milk chocolate
morsels over brittle. Let stand about 5 minutes until morsels become shiny and
soft. Spread evenly over crunch. Cool to room temperature; chill 1 hour. Break
into bite-size pieces.
Chocolate Almond Bark (top)
Old-Fashioned Almond Crunch (bottom)
66
CANDY
CHOCOLATE
MACADAMIA CARAMELS
1'/ cups milk
1 cup sugar
1 cup f"l.rmly packed brown
sugar
1 cup corn sy.rup
1 cup sweetened condensed
milk
'14 cup heavy cream
Makes 3 pounds

Nestle Toll Bouse semisweet chocolate mo.rsels
2 tablespoons butte.r, softened
1 '12 cups coarsely chopped
macadamia nuts
In large heavy gauge saucepan, combine milk, sugar, brown sugar, corn
syrup, sweetened condensed milk and heavy cream. Cook over low heat,
stirring constantly, until sugars dissolve. Stir in Nestle Toll House semi-sweet
chocolate morsels and butter. Cook over low heat, stirring constantly, until
tempe rature reaches 246F. on candy thermometer. Remove from heat; stir in
nuts and vanilla extract. Pour into foil-lined and buttered 13x 9-inch pan. Chill
until fir m (about 30 minutes). Cut into l -inch squares. Wrap in plastic wrap.
Store at room temperature.
Chocolate Macadamia Caramels
68
CANDY
.......,
- .i
Chocolate Hazelnut Truffle Log
CHOCOLATE HAZELNUT
TRUFFLE LOG
;. cup butter, softened
2 e gg yolks
Makes one l og
2 tablespoons hazelnut flavored
liqueur
1
/z cup chopped toasted hazelnuts
Melt over hot (not boiling) wate r, Nestle Toll House semi-sweet chocolate
morsels; stir until smooth. Remove from heat but keep over hot water. Add
butter, egg yolks and heavy cre am; beat with wire whisk or fork until smooth.
Stir in hazelnut flavored liqueur. Transfer to small bowl. Set bowl ove r larger
bowl filled with ice cubes. Chill, stirring occasionally, until fudgelike in
consistency yet smooth and creamy (about 30 minutes). Shape into 8-inch log.
Roll in hazelnuts. Wrap in waxed paper; chill until ready to serve.
CANDY
69
CHOCOLATE PEANUT
BUTTER CUPS
CHOCOLATE CUPS:
One l H'2ounce package (2 cups)
chocolate morsels
PEANUT BUTTER FILLING:
% cup creamy peanut butter
''/4 cup sifte d confectioners'
sugar
Makes 2 dozen cup s
2 tablespoons vegetable
shortening
2 dozen l-inch paper candy
cups
1 tablespoon butter, melted
Chocolate Cups: Combine over hot (not boiling) water, Nestle Toll House milk -.
chocolate morsels and vegetable shortening. Stir until morsels are melted and
mixture is s mooth. Remove from heat but keep ove r hot water. Coat insid e of--24 candy cups using 1 teaspoon chocolate mixture for each. Place candy cups
in palm of hand ; rotate gently, using rubber spatula to push chocolate up
sides. Chill until firm (15- 20 minutes).
Peanut Butter Filling: ln small bowl, combine peanut b utter, confectioners'
sugar and butter; mix until well blend ed. Using slightly rounded teaspoonfuls,
shap e Peanut Butter Filling into balls. Place l ball in each chilled cup and
press lightly with fingers to flatten. Spoon l level teaspoonful reser ved melted ~
chocolate mixture on top and smooth over to seal. Chill until firm (about 45
minutes). Store in airtight containers in re frigerator.
LEMON CUPS DELUXE

CHOCOLATE CUPS:
One 11 '12-ounce package (2 cups)
chocolate morsels
LEMON FILLING:
Rind of 1 lemon, grated
1 \13 cups sifted confe ctioners'
sugar
M akes ab o ut 3 d ozen candies
2 tablespoons vegetable
shor tening
3 dozen l-inch paper candy
cups
1\12 tablespoons lemon juice
Chocolate Cups: Combine over hot (not boiling) water, Nestle Toll House milk
chocolate morsels and vegetable shortening. Stir until morsels are melted and
mixture is smooth. Remove from heat but keep over hot water. Coat inside of ___,
36 candy cups using a scant teaspoonful of chocolate for each. Place candy
cups in palm of hand; rotate gently, using rubber spatula to push chocolate up ~
sides. Chill until firm (15- 20 minutes).
Lemon Filling: In small bowl, combine le mon rind and confectioners' sugar. --,
Gradually add lemon juice; mix until smooth. Fill each chocolate cup with V2
teaspoonful of filling. Spoon \12 teaspoonful re served melted chocolate mixture on top and s mooth over to seal. Chill until fum (about 45 minutes). Store in
airtight containers in refrigerator.
70
CANDY
Chocolate Peanut Butter Cups (top); Lemon Cups Deluxe (middle); Mocha Truffles (bottom)
MOCHA TRUFFLES
% cup evaporated milk
cup sugar
chocolate morsels
1/ 4
Makes about 31/a dozen truffles
2 tablespoons coffee flavored

liqueur
3% dozen l-inch paper candy
cups
In heavy gauge saucepan, combine evaporated milk and sugar. Bring to boil
over medium heat, stirring constantly. Boil 3 minutes, stirring constantly.
Remove from heat. Add Nestle Toll House milk chocolate morsels and coffee
flavored liqueur; stir until morsels are melted and mixture is smooth. Transfer
to small bowl; cover. Chill until thickened (about 30 minutes). Place in pastry
bag fitted with star tip. Pipe mocha mixture into paper candy cups. Chill until
ready to serve. Store in airtight container in refrigerator.
CANDY
71
BUTTERSCOTCH
POPCORN CRUNCHIES
Nestle Toll Bouse
morsels
Makes about 31/a quarts
1 cup corn syrup
;4 cup butter
12 cups popped popcorn
One 12-ounce can salted peanuts
Preheat oven to 300F. In heavy gauge saucepan, combine Nestle Toll House
butterscotch flavored morsels, corn syrup and butter. Cook over medium heat,
stirring occasionally, until mixture boils. Place popcorn and nuts in large
greased roasting pan. Pcur butterscotch mixture over popcorn; toss to coat
well. Bake at 300F. for 45 minutes, stirring frequently. Remove from oven; stir
every 10 minutes until slightly cooled. Cool completely. Store in airtight
container.
Butterscotch Popcorn Crunchies
72
CANDY
Chocolate Date Nut Logs
CHOCOLATE
NUT LOGS
~ DATE
-
Makes about 1 1/z dozen logs
CENTERS:
1 cup chopped pitted dates

1 cup finely chopped walnuts
COATING:
% of 12-ounce package
(1 'f. cups) Nestle Toll House
morsels
1 cup flaked coconut

'!3 cup cream of coconut
shortening
2 tablespoons fmely chopped
walnuts
Centers: In large bowl, c ombine dates, nuts, coconut and cream of coconut.
,.._ Knead lightly until we ll b lended. Drop by level tablespoonfuls onto waxedpaper-lined cookie sheets. Shape into logs. Chill until firm (about 30 minutes).
~ Coating: Combine over hot (not boiling) water, Nestle Toll House semi-sweet
chocolate morsels and vegetable shortening. Stir until morsels are me lted and
mixture is smooth. Remove from heat but keep over hot water. Dip logs in
chocolate; shake off excess. Place on wire racks set over waxed paper.
Sprinkle e ach log with about Ya teaspoonful chopped nuts. Chill until set (about
15 minutes). Store in airtight container in refrigerator.
CANDY
73
Minty Mallows (top); Nutty Chocolate Mint Fudge (middle);

Chocolate Fudge Marzipan Squares (bottom)
NUTTY CHOCOLATE
MINT FUDGE
One 7-ounce jar marshmallow
cream
1Vz cups sugar

o/a cup e vaporated milk
v. cup butter
v. teaspoon salt
Makes 1% pounds
One 10-ounce package (1Vz cups)
1/z cup chopped nuts
In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated

milk, butter and salt. Bring to full rolling boil over medium heat, stirring
constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add Nestle
Toll House mint-chocolate morsels; stir until morsels are melted and mixture is
smooth. Stir in nuts and vanilla extract. Pour into foil-lined 8-inch square pan.
Chill until firm (about 2 hours). Cut into l-inch squares.
74
CANDY
MINTY MALLOWS
condensed milk
One 10-ounce package (1 Vz cups)
Nestle Toll House mintchocola te morsels
Makes l
1!2
p ounds
2 cups miniature marshmallows

1 cup coarsely chopped nuts
Combine over hot (not boiling) water, sweetened condensed milk and Nestle
Toll House mint-chocolate morsels. Stir until morsels are melted and mixture is
smooth. In large bowl, combine marshmallows and nuts. Add chocolate
mixture; mix well. Spread into foil-lined 9-inch square pan. Chill until firm
(about 20 minutes).
CHOCOLATE FUDGE
- MARZIPAN SQUARES
-
Makes 3 d ozen squares
MARZIPAN LAYER:
One 8-ounce can almond paste

FUDGE LAYER:
% of 12-ounce package (1
v. cups)
divided
GARNISH:
v. cup Nestle Toll House semisweet chocolate morsels,
package
1/3
cup sweetened condensed

milk
% cup sweetened condensed

milk
Vz teaspoon vegetable shortening

36 whole toasted almonds
......., Marzipan Layer: In small bowl, mash almond paste into small pieces. Add VJ
cup sweetened condensed milk; beat well. Chill until mixture is stiff (about 15
- minutes). Press marzipan layer into foil-lined 8-inch squarP. pan; set aside.
Fudge Layer: Combine over hot (not boiling) water, 1 cup Nestle Toll House
semi-sweet chocolate morsels and o/3 cup sweetened condensed milk. Stir until
morsels are melted and mixture is smooth. Pour over marzipan layer. Chill
,....... thoroughly. Invert on board; re move foil.
.-
_
-
Garnish: Combine over hot (not boiling) water, remaining Y. cup Nestle Toll
House semi-sweet chocolate morsels and vegetable shortening. Stir until
morsels are melted and mixture is smooth. Transfer to cup. Dip each almond
halfway into melte d chocolate. Place on marzipan layer in 6 rows of 6 almonds
each. Chill until set (about 1 hour). Cut into 36 squares. Store in airtight
c ontainer in refrigerator.
CANDY
75
Desserts
CHOCOLATE
RASPBERRY MERINGUE
MERINGUE Ll\YERS:
2 egg whites
lfs teaspoon cream of tartar
% cup sugar
1 cup chopped toasted almonds
CHOCOLATE SPREAD:
'lz cup Nestle Toll House semisweet chocolate morsels,
package
CREAM/ RASPBERRY LAYERS:
Makes 8 servings
3/ .
of 12-ounce package (l 'lz cups)

divided
2 tablespoons corn syrup

1 tablespoon heavy cream
1 tablespoon butter
1 cup fresh raspberries
Meringue Layers: Draw three 8x 4-inch rectangles on parchment-paper-lined

cookie sheet. Set aside. Preheat oven to 325F. In small bowl, combine egg
whites and cream of tartar. Beat until soft peaks form. Gradually add sugar,
beating until stiff peaks form. Fold in almonds and l cup Nestle Toll House
semi-sweet chocolate morsels. Spread I cup mixture on each rectangle. Bake
at 325F. for 25-30 minute s. Cool completely; remove from paper.
Chocolate Spread: Combine over hot (not boiling) water, Yz cup Nestle Toll
House semi-sweet chocolate morsels, corn syrup, l tablespoon heavy cream
and butter. Stir until morsels are melted and mixture is smooth. Chill 30
minutes.
Cream/Raspberry Layers: Spread v. cup Chocolate Spread on each of 2
Meringue Layers. Chill until firm. Place l chocolate/meringue layer on serving
tray. Top with % cup whipped cream and Yz cup raspberries. Repeat layers.
Top with remaining Meringue Layer and whipped cream.
76
DESSERTS
Frozen Chocolate Mousse Cake
FROZEN CHOCOLATE
MOUSSE CAKE
1 teaspoon butter
1 tablespoon sifted
One 3-ounce package ladyfmgers
Makes 10- 12 servings

3 tablespoons water
4 eggs, separated
Y4 cup sugar
Butter sides and bottom of 8-inch springform pan. Sprinkle with confectioners'
sugar; swirl pan to coat evenly. Separate ladyfmgers. Line sides of springform
pan with ladyfinge rs, rounded sides against pan. Crumble remaining
ladyfmgers; p ress into bottom of pan. Combine over hot (not boiling) water,
Nestle Toll House semi-sweet chocolate morsels and water. Stir until morsels
are melted and mixture is smooth. Transfer to large bowl. Add egg yolks, 1 at
a time, beating well after each addition. Set aside. In 1Ya-quart bowl, beat egg
whites until soft peaks form. Gradually add sugar; beat until stiff peaks form.
Fold egg whites and whipped cream into chocolate mixture. Pour into
ladyfinger-lined pan. Freeze until firm (about 4 hours). Garnish as desired.
DESSERTS
77
Chocolate Cherry Cheesecake
CHOCOLATE
CHERRY CHEESECAKE
CRUST:
One 8Vz-ounce package chocolate
wafers, fmely crushed
FILLING:
One 12-oWtce package (2 cups)
11/z cups heavy cream
Two 8-oWtce packages cream
cheese, softened
Makes one cheesecake
/z cup butter, melted
3f. cup sugar

4 eggs
3f. cup cherry flavored liqueur
TOPPING:
One 1-pound can cherry pie filling
Crust: In large bowl, combine chocolate wafer crumbs and butter. Pat firmly
into 9-inch springform pan, covering bottom and 2% inches up side s. Chill 30
minutes.
(Continued on p age 79)
78
DESSERTS
Filling: Preheat oven to 325F. Combine over hot (not boiling) water, Nestle
Toll House semi-sweet chocolate morsels and heavy cream. Stir until morsels
are melted and mixture is smooth. Set aside. In large bowl, combine cream
cheese and sugar; beat until creamy. Add eggs, l at a time, beating well after
each addition. Add chocolate mixture, cherry flavored liqueur and vanilla
extract; mix until blended. Pour into prepared Crust. Bake at 325F. for 1 hour.
Turn oven off. Let stand in oven with door ajar 1 hour. Remove; cool
completely. Chill 24 hours.
Topping: Spread cherry pie filling over top of cheesecake to within 1 inch of
edge. Garnish as desired.
MINIATURE
CHOCOLATE SOUFFLES
4 eggs
1 egg white
%cup milk
Makes 6 servings
v. cup sugar
cheese, cubed
Whipped cream, ice cream or
sifted confectioners' sugar
Preheat oven to 375F. Melt over hot (not boiling) water, Nestle Toll House
semi-sweet chocolate morsels; stir until smooth. Set aside. In blender
container or food processor bowl, combine eggs, egg white, milk and sugar.
Cover; process until smooth. With blender or processor running, add cream
cheese cubes with blender lid slightly ajar or through the processor feed tube;
cover and process until smooth. Add melted morsels; cover and blend just
until combined. Pour into 6 ungreased 6-ounce souffle dishes. Bake at 375F.
for 40 minutes. Souffles are baked when knife inserted in center comes out
clean. Top with whipped cream, ice cream or sifted confectioners' sugar.
Serve immediately.
DESSERTS
79
BRANDY ALEXANDER GEMS
Makes 24 gems
GEM CUPS:
Pastry for one crust 9-inch pie
FILLING:
1/a of 1Z-ounce package(% cup)
Nestle Toll Bouse Little Bits

divided
% cup heavy cream
cup sugar
/s teaspoon salt
Z egg yolks
1 tablespoon brandy
Whipped cream
1/4
Gem Cups: Preheat oven to 450F. Cut pastry into 24 circles using 2Vz-inch
round cookie cutter (rerolling scraps as necessary). Press circle in each cup
of gem pans.* Bake at 450T. for 7-9 minutes. Remove from pans. Cool
Filling: In small heavy gauge saucepan, combine Yz cup Nestle Toll House
Little Bits semi-sweet chocolate, heavy cream, sugar and salt. Cook over low
heat, stirring constantly, until chocolate is melted and mixture is smooth.
Remove from heat. In small bowl, beat egg yolks. Stir in % cup chocolate
mixture. Return to saucepan; cook 1 minute longer. Stir in brandy. Pour into
Gem CUps. Chill. Serve with whipped cream; sprinkle with remaining Nestle
Toll House Little Bits semi-sweet chocolate.
*Gem pans are miniature muffin pans.
CHOCOLATE
MINT BAKED ALASKA
CRUST:
Makes one Baked Alaska
11/ 4 cups chocolate wafer crwnbs
FILLING:
1 cup Nestle Toll Bouse mintchocolate morsels, reserved

from 10-ounce package
Z tablespoons corn syrup
MERINGUE:
4 egg whites
'lz teaspoon cream of tartar
Z tablespoons heavy cream

3 pints vanilla ice cream,
softened
3/ 4
cup sugar
Crust: Combine over hot (not boiling) water, Vz cup Nestle Toll House mintchocolate morsels and butter. Stir until morsels are melted and mixture is
smooth. Add chocolate wafer crumbs; stir until well blended. Press into
bottom of 9-inch springform pan; freeze until flrm.
Filling: Combine over hot (not boiling) water, remaining 1 cup Nestle Toll
House mint-chocolate morsels, corn syrup and heavy cream. Stir until morsels
80
DESSERTS
are melted and mixture is smooth. Cool to room temperature. In large bowl,
whip ice cream until smooth but not melted. Gradually stir in chocolate
mixture (flecks will appear in ice cream). Spoon into center of Crust,
mounding high in center and leaving %-inch edge. Using spatula, smooth to
form dome. Freeze until firm. Remove sides of pan. Preheat oven to 450F.
Meringue: In large bowl, combine egg whites and cream of tartar; beat until
soft peaks form. Gradually add-sugar; beat until stiff peaks form.
Spread Meringue over ice cream and crust to cover completely; swirl to
decorate. Bake at 450F. for 4- 6 minutes or until lightly browned. Serve
immediately.
Chocolate Mint Baked Alaska
DESSERTS
81
Icy Good Chocolate Cups
ICY GOOD CHOCOLATE CUPS

18
3
'lz
2
chocolate wafers, crushed

tablespoons butter, melted
cup half and half
cups miniature marshmallows,
divided
Makes 12 cups
% of 11 Vz-ounce package
(1 Y4 cups) Nestle Toll House

milk chocolate morsels
Yl cup chopped toasted cashews
In small bowl, combine chocolate wafer crumbs and butte r; mix well. Spoon 1
tablespoon crumb mixture into each of 12 foil-lined muffin cup s; press firmly.
Set asid e remaining cookie crumbs. In medium saucep an over low heat,
combine half and half, 1% cups marshmallows and Nestle Toll House milk
chocolate morsels. Stir until morsels are melted and mixture is smooth.
Remove from heat; cool completely. Fold in whipped cream, remaining Yl cup
marshmallows and cashews. Pour % cup into each prepared muffin cup.
Sprinkle with remaining cookie c rumbs. Freeze until firm (about 1 hour).
82
DESSERTS
CHOCOLATE FRUIT PASTRY

of n v.-ounce package
(1 sheet) pre-rolled frozen
puff pastry, thawed
o/3 cup jam or preserves
lfz
Makes one pastry
of 6-ounce package ( 1/z cup)

1 egg
1 tablespoon water
lfz
On lightly floured board, roll puff pastry into 15x 11-inch rectangle. Cut into
two ll x 6-inch rectangles and three ll x l-inch strips. Place 1 rectangle on
ungreased cookie sheet. Moisten edges of puff pastry with water. Place one 1,_, inch strip on each long side to form rim. Cut remaining strip in half; overlap on
each short side to complete rim. In small bowl, combine jam and Nestle Toll
House semi-sweet chocolate morsels. Spoon filling down center of pastry,
- leaving rim clear of filling. Fold second rectangle in half lengthwise. With
sharp knife, leaving 1%-inch border, cut l -inch-long lines, % inch apart, down
- length of pastry. Moisten edges of folded pastry and filled pastry. Set folde d
pastry on top of filled pastry. Unfold top pastry and press edges together.
Score border with crisscross design. Chill 15 minutes. Preheat oven to 425F.
In cup, combine egg and water; beat with fork. Brush over pastry. Bake at
425F. for 20 minutes. Reduce oven temperature to 350F. and bake for 15- 20
- minutes. Cool completely on wire rack.
-
- CHOCOLATE
MINT BAKED CUSTARD
1lfz cups milk, divided
% of 10-ounce package (1 cup)
_
~
Makes 1 quart
1 cup sweetened condensed

milk
2 eggs
Preheat oven to 350F. In small saucepan, combine Yz cup milk and Nestle Toll
House mint-chocolate morsels. Cook over low heat, stirring constantly, until
morsels are melted and mixture is smooth. Set aside. In large bowl, combine
remaining l cup milk, sweetened condensed milk and eggs; beat until well
blended. Add chocolate mixture; beat well. Pour into !-quart casserole. Fill
13 x 9-inch baking pan with 4 cups water. Place casserole in baking pan. Bake
at 350F. for 60- 55 minutes. Serve warm or cool completely.
DESSERTS
83
BUTTERSCOTCH
ORANGE CREPES
BUTI'ERSCOTCH ORANGE FILLING:
V2 of 12-ounce package (1 cup)
Nestle Toll House
morsels
One 8-ounce pa cka ge cream
cheese, softene d
Makes about IS crepes
2 teaspoons milk
1 table spoon orange flavored
liqueur
ORANGE SAUCE:
VJ cup butter
v. cup sugar
v. cup or ange juice
1 table spoon orange flav ored

liqueur
CREPES:
% te aspoon salt
3 eggs
1 cup milk
2 tablespoons butter, melted

1 tablespoon grate d orange rind
M elted butter
Butte rscotch Orange Filling: Melt over hot (not boiling) water, Nestle Toll
House butterscotch flavored morsels; stir until smooth. Set aside. In small
bowl, beat cream cheese until smooth. Gradually add melted morsels and
milk; beat until well blended. Stir in orange flavored liqueur. Set aside.
Orange Sauc e: In small saucepan, combine butter, sugar and orange juice. Stir
over medium heat until butter is melted and sugar is dissolved. Stir in orange
flavored liqueur. Set aside.
Crepes: In large bowl, combine flour and salt. Set aside. In medium bowl,
combine eggs, milk, 2 tablespoons melted butter and grated orange rind; beat
until well blended. Gradually add to flour mixture; beat until smooth. Heat 8inch crepe pan or skillet over medium heat; brush with melted butter. For
each crepe, pour about 2 tablespoons batter into pan; immediately turn and tip
pan to coat bottom. Cook 10- 15 seconds. Flip crepe; cook additional 5
seconds. Remove from pan; repeat with remaining batter.
Spre ad 1 slightly rounded tablespoonful Butterscotch Orange Filling over each
crepe. Fold into triangles or roll up jelly roll fashion; place on serving platter.
Spoon Orange Sauce over crepes.
84
DESSERTS
Chocolate Bavarian Cream
CHOCOLATE
BAVARIAN CREAM
lfz cup milk
1 tablespoon water
Makes 10- 12 servings
2 eggs, separated
2 tablespoons brandy (optional)
lfa teaspoon salt
lf4 cup sugar, divided
2 cups heavy cream, divided
Line I Yz-quart bowl with plastic wrap; set aside. In small heavy gauge
saucepan, combine Nestle Toll House semi-sweet chocolate morsels and milk.
Stir over low heat until morsels are melted and mixture is smooth. Remove
from heat. In cup, sprinkle gelatin over water; set aside 5 minutes. In I 'lz-quart
bowl, beat egg yolks. Stir in . cup chocolate mixture; return to saucepan.
Cook over low heat, stirring constantly, until slightly thickened. Add softened
gelatin; stir until dissolved. Remove from heat. Stir in brandy, if desired.
Transfer to large bowl; cool to room temperature. In I 'lz-quart bowl, beat egg
whites and salt until foamy. Gradually add 2 tablespoons sugar; beat until stiff
peaks form. Fold into cooled chocolate mixture. In medium bowl, beat 1 cup
heavy cream until stiff; fold into chocolate mixture. Pour into prepared bowl.
Chill until fum. Unrnold onto serving platter; remove plastic wrap. In medium
bowl, combine remaining I cup heavy cream and remaining 2 tablespoons
sugar; beat until stiff. Fill pastry bag fitted with rosette tip; decorate mold.
DESSERTS
85
MILK CHOCOLATE
CREAM PASTRIES
PASTRY:
One 17.-ounce package pre-rolled
frozen puff pastry, thawed
% cup sifted confectioners'
sugar
FILLING:
2 tablespoons sugar
4 teaspoons aU-purpose flour
'/a teaspoon salt
lfz cup milk
1 egg yolk
Makes 18 pastries
4 teaspoons water
/z of llYz-ounce package (1 cup)

chocolate morsels
1 teaspoon brandy (optional)
1/z cup heavy cream, whipped
1
Pastry: Unfold 1 pastry sheet onto lightly floured board. Chill remaining sheet.
Cut sheet into nine 3Y4-inch squares. Fold each square in half diagonally to
form triangle. With sharp knife, cut Ya-inch-wide strip starting at right edge of
folded base to within Ya inch of triangle point (leaving strip attached). Repeat
on left side. Unfold triangle. Bring point of right border strip to left point inside
cut border. Attach points with water. Repeat with left border. Place on
ungreased cookie sheets. Chill 15 minutes. Repeat cutting and folding with
second pastry sheet. Preheat oven to 425F. Bake at 425F. for 10 minutes.
Reduce oven temperature to 350F. and bake for 5-7 minutes. Remove from
cookie sheets; cool 5 minutes. With sharp knife, cut out centers of each pastry,
leaving bottom intact. To make glaze: In small bowl, combine confectioners'
sugar and water; stir until dissolved. Brush pastries with glaze.
Filling: In heavy gauge saucepan, combine sugar, flour and salt. Gradually
add milk, stirring constantly, until smooth. Cook over low heat, stirring
constantly, until mixture comes to boil. Remove from heat. Add egg yolk; cook
1 minute. Remove from heat. Add Nestle Toll House milk chocolate morsels
and, if desired, brandy; stir until morsels are melted and mixture is smooth.
Transfer to small bowl. Cover surface with plastic wrap. Cool to room
temperature, stirring occasionally. Fold in whipped cream. Fill each pastry
with 1 slightly rounded tablespoon Filling. Chill until ready to serve.
86
DESSERTS
CHOCOLATE
PISTACHIO CANNOLIS
%of 11%-ounce package (1 cup)
chocolate morsels
One 15-ounce container ricotta
cheese
Two 3-ounce packages cream
cheese, softened
Makes 12 cannolis
2 tablespoons sifted
2 tablespoons chopped citron
12 prepared 5-inch cannoli shells
'Ia cup fmely chopped pistachio
nuts
Melt over hot (not boiling) water, Nestle Toll House milk chocolate morsels;
stir until smooth. Remove from heat; cool to room temperature. In large bowl,
beat ricotta cheese until smooth. Add cream cheese, confectioners' sugar,
citron and vanilla extract; beat well. Blend in melted morsels. Spoon into
cannoli shells. Dip ends in nuts. Chill until ready to serve.
DESSERTS
87
The Toll House Kitchens
Baking Tips & Techniques

"BEFORE YOU BAKE" BASICS
l. Be sure to read the recipe completely. Make sure you have all the
ingredients and baking utensils called for.
2. Remove butter, cream cheese and eggs from the refrigerator.

3. Adjust oven racks and preheat oven. Check oven temperature for
accuracy with oven thermometer.
4. Prepare baking utensils according to directions.
5. Chop, grind or grate nuts; prepare or peel fruit.
6. Separate eggs if called for in recipe.
7. Measure out all ingredients and arrange in the order they are called
for in the recipe.
8. Follow recipe directions and baking times exactly for best results.
WORDS TO BAKE BY
Bake: To cook in an oven with dry heat. Oven should always b e
preheated 10- 15 minutes.

Batter: A mixture of flour, liquid and other ingredients that is usually thin
enough to pour.
Beat: To thoroughly combine ingredients and incorporate air with a rapid,
regular motion. This may be done with a wire whisk, rotary eggbeater,
electric mixer or food processor.
Blanch: To immerse briefly in boiling water and cool quickly in ice water.
Also, to pour boiling water over nuts (or tomatoes) to loosen skins.
Blend: To thoroughly combine two or more ingredients.
Boil: To cook in liquid in which bubbles rise continually to the surface and
break.
Caramelize: To heat sugar until it is melted and brown. Browning of sugar
achieves a distinctive flavor.
88
BAKING TIPS & TECHNIQUES
Chill: To refrigerate until cold.

Chop: To cut into random sized pieces.
Cream: To combine two or more ingredients by beating until the mixture
is light and well blended.
Crimp: To seal edges of two layers of dough with the tines of a fork.
Cut In: To combine solid fat with dry ingredients by using a pastry
blender or two knives in a scissor motion until particles are of the desired
size.
Dash: Less than Vs measuring teaspoonful.
Dot: To distribute small amounts of butter evenly over the surface of pie
filling or dough.
Drizzle: To sprinkle drops of glaze or icing over food in random manner

from tines of a fork or the end of a spoon.
Dust: To sprinkle lightly with sugar or flour.
nute: To make a decorative scalloped edge on pie crust or pastry.

Full Rolling Boil: To cook a mixture until it appears to rise in the pan. The
surface billows rather than just bubbles.
Glaze: To coat with a liquid, a thin icing or a jelly either before or after
food is cooked.
Grease: To rub fat on surface of pan or dish to prevent sticking.
Mixing Just Until Moistened: Combining dry ingredients with liquid

ingredients until dry ingredients are thoroughly moistened but mixture is
still lumpy.
Packed Brown Sugar: Brown sugar pressed into measuring cup with a
spoon. Sugar will hold its shape when cup is inverted.
Partially Set: Gelatin mixture that has thickened to the consistency of

,...._ unbeaten egg whites.
Rounded Teaspoon: To mound dough slightly in a measuring teaspoon.
~
Score: To mark a pattern on dough with a knife, making a slight

indentation but not cutting all the way through.
Simmer: To cook in liquid just below the boiling point. Bubbles form
slowly just below the surface.
Soft Peaks: Egg whites or cream beaten to the stage where mixture forms
soft rounded peaks when beaters are removed.
Stiff Peaks: Egg whites or cream beaten to the stage where mixture holds
stiff pointed peaks when beaters are removed.
Toss: To mix lightly with a lifting motion, using two forks or spoons.
89
TECHNIQUE KNOW-HOW
Separating Eggs: Tap the side of the egg on the edge of a bowl or cup to
crack the shell. Pass the yolk from shell to shell, dropping the white into a
cup before adding it to the other whites in the bowl. If a little yolk gets
into the whites, scoop it out with part of the shell. The presence of any
yolk in the whites can ruin them.
Beating Egg Whites: Egg whites may be beaten with an electric mixer,
rotary eggbeater or balloon style whisk. Bowl and beater must be clean
and dry because even a small amount of grease or oil can prevent the
whites from whipping properly. Beat the whites slowly, gradually
increasing the speed as they begin to foam. Beat only until they hold
shape or point. Caution: do not beat egg whites ahead of time. They
should be folded in immediately after they are beaten.
Whipping Cream: Cream may be whipped with an electric mixer, rotary
eggbeater or balloon style whisk. Cream, bowl and beaters should be
very cold for best results. To avoid spattering, beat slowly, gradually
increasing speed as cream thickens. It's best not to whip cream too far
ahead of time or it will separate slightly. If this happens, mix briefly with a
wire whisk.
Blanching Almonds: Place shelled nuts in a bowl. Pour in boiling water to
cover and let them sit for one minute. Drain and pinch off the skins.
Toasting Nuts: Preheat oven to 375F. Spread nuts in a single layer on a
baking sheet. Bake for 5 to 10 minutes, turning nuts once. Watch closely
because nuts may be golden one minute and dark brown the next.
Folding Ingredients: Many recipes call for folding beaten egg whites or
whipped cream into another mixture. Both egg whites and whipped cream
contain air in the form of many small bubbles. Folding, rather than mixing,
is done to retain the air in the mixture. Start with a large bowl containing
the heavier mixture. Place a portion of the egg whites or whipped cream
on top of the heavier mixture. Using a circular motion with a rubber
spatula, cut down through center of mixture across bottom of bowl, lifting
up and over. Mter each fold, rotate the bowl slightly in order to
incorporate the ingredients as evenly as possible. Fold in remaining egg
whites or whipped cream until both mixtures are uniformly but lightly
combined.
Baking Blind: To bake a pie or tart shell without a filling: prick the
bottom of shell with the tines of a fork. Line with aluminum foil and weight
the line d shell with dried beans or uncooked rice. This makes a neater
shell and will keep it from rising during the baking process.
Kneading: Work the dough with a press and fold motion to evenly
distribute ingredients and develop texture. Flatten the ball of dough and
fold in half toward you. Press and push away with the heel of your hand.
Rotate the ball a quarter turn and repeat process until dough surface is
smooth.
90
Measuring Dry Ingredients: Use the standard graded sets of four:

V4 cup, VJ cup, V2 cup and 1 cup. Spoon dry ingredients into measure and
level off with a metal spatula.
Measuring Liquid Ingredients: Use a glass or plastic measuring cup with
a pour spout. With the cup sitting on a flat surface, read at eye level. Fill to
exactly the line indicated.
Measuring Small Quantities of Ingredients: Use measuring spoons for
correct measurement. For dry ingredients, fill the spoon and level off with
a metal spatula. Precise measurements are essential for successful baking.
SUBSTITUTION MAGIC
How many times has it happened to you? You're missing one item the
recipe calls for and you're stuck. Don't despair; just try one of these easy
sleight-of-hand substitutes.
IF RECIPE CALLS FOR:
YOUMAYUSE:
Y4 teaspoon baking soda +

v2 teaspoon cream of tartar.
V2 cup firmly packed brown sugar
V2 cup sugar mixed with

2 tablespoons molasses.
1 cup buttermilk
1 tablespoon lemon juice or

vinegar and milk to make l cup.
V2 cup corn syrup

1 tablespoon cornstarch
Y2 cup sugar + 2 tablespoons liquid.

2 tablespoons flour OR 4 teaspoons
quick-cooking tapioca.
1 cup light cream
1 cup sweetened whipped cream
4V2 ounces frozen whipped topping .
1 whole egg
2 egg yolks + 1 tablespoon water.
1 cup cake flour
1 cup minus 2 tablespoons allpurpose flour.
1 cup honey
l Y4 cups sugar+ V4 cup liquid.
1 cup whole milk
1 cup skim milk + 2 teaspoons

butter OR V2 cup evaporated
milk + Va cup water.
1 teaspoon grated orange or lemon

rind
V2 teaspoon dried peel.
/a cup milk + 3 tablespoons butter.
91
BAKING PAN OPTIONS

If a recipe calls for a size of baking pan you don't have, chances are you
can use what you do have on hand. Use the following list for practical
substitutions. But remember, changing pan sizes will alter baking time.
Smaller pans of the same shape will take Jess baking time. Shallow pans
will take less time than loaf pans with higher sides. Tip: Keep a record of
pan size changes and baking times for future use.
YOU MAY USE:
9x 5 x 3-inch loaf pan
two 7Y2x 3%x2Y4-inch loaf pans OR three

5%x 3Y4x 2Y4-inch loaf pans.
two 5Y2x3Y4x 2Y4-inch loaf pans OR one
1-pound coffee can.
10-inch fluted tube pan
one 10 x 4-inch tube pan OR one 12-cup

ring mold OR two 9 x 5 x 3-inch loaf pans.
13 x 9 x 2-inch pan
two 9-inch round pans OR two 8-inch

round pans OR two 8-inch square pans.
One 9-inch round pan
one 8-inch square pan.
Two 9-inch round pans
three 8-inch round pans.
CHOCOLATE: ITS CARE & HANDLING

It's no surprise that chocolate is America's favorite flavor. However, as a
natural product made principally from cocoa beans, chocolate does have
certain characteristics that affect the way it should be stored and used for
best results.
Storing Chocolate
The key words are cool, dry and low humidity! Storage temperature
should be between 60 and 78F., with relative humidity at less than 50%.
It's all right to refrigerate chocolate, but wrap it tightly so it won't absorb
odors. Airtight wrapping will also prevent moisture from condensing on
the chocolate when it is removed from the refrigerator. Chocolate
becomes hard and brittle when cold, so allow it to come to room
temperature before using.
A Tip About Milk Chocolate Morsels

Don't use milk chocolate morsels in baked desserts that do not call for
melting the morsels before blending them in. The milk content causes
them to become hard when they are baked. You may substitute milk
chocolate morsels for semi-sweet morsels in recipes such as frostings or
sauces that call for melting the morsels.
92
There's No Love In "Bloom," But No Harm Either

Chocolate has a high content of cocoa butter. When stored at
temperatures that fluctuate from hot to cold, chocolate can develop
"bloom"-a gray film caused by the cocoa butter rising to the surface.
This dulls the rich brown chocolate color but it does not affect the flavor.
When the chocolate melts, it regains its attractive color. Don't hesitate to
use it.
MELTING CHOCOLATE PERFECTIX
Important Reminder: Even the smallest drop of moisture from a wet
spoon or steam from a double boiler can cause melted chocolate to
become lumpy. If this occurs, all is not lost. Stir in 1 tablespoon vegetable
shortening (not butter) for every 3 ounces of chocolate. Butter is not used
because it contains water. Stir continuously until the consistency is smooth
and even.
Top of Stove Method: All varieties of Nestle Toll House Morsels can be
melted using this traditional method. Place the amount of morsels you
want to melt in the top of a clean, dry double boiler. Place over hot (not
boiling) water, stirring occasionally, until smooth. Note: water in bottom
pan should be 1 inch below top pan for best results.
Microwave Method: All varieties of morsels can also be melted using a
microwave oven. Simply place the amount of morsels you want to melt in
a dry glass measuring cup twice the size (i.e., to melt 1 cup of morsels use
a 2-cup measuring cup). Microwave on high for l minute; stir. Microwave
on high for 30 seconds longer; stir. It is necessary to stir the morsels
thoroughly to determine if they are completely melted because they retain
their original shape even in the melted state. Because microwave ovens
may differ in power levels, consult your "User's Guide" for specific
directions for your particular model.
YOU MAY USE:
1 ounce ( l square)
unsweetened baking chocolate
3 ounces (% cup) Nestle Toll House

semi-sweet chocolate morsels.
Decrease shortening 1 tablespoon and
sugar lf4 cup.
3 ounces (3 squares) semisweet baking chocolate
3 ounces (Va cup) Nestle Toll House

lf4 cup unsweetened cocoa

powder
3 ounces (Va cup) Nestle Toll House

Decrease shortening 1 tablespoon and
sugar lf4 cup.
93
Index
A
Angel Pie Crust, 27
Anise Cookie Cordials, 11
Apricot Orange Bread, 59
B
Bar Cookies
Black & White Cheesecake Brownies,
19
Cappuccino Brownies, 8
Cheese Crunchers, 22
Chocolate Macaroon Squares, 8
Magic Cookie Bars, 13
Milk Chocolate Pecan Bars, 13
Minty Fudge Brownies, 19
Spice Islands Butterscotch Bars, 20
Best-of-All Black Bottom Pie, 29
Black & White Cheesecake Brownies, 19
Brandy Alexander Gems, 80
Bread and Coffeecakes
Apricot Orange Bread, 59
Butterscotch Pillows, 60
Chocolate Bubble Biscuits, 59
Chocolate Chip Brioche, 57
Chocolate Filled Kuchen, 63
Chocolate Orange Glazed Doughnuts,
54
Chocolate Pumpkin Muffins, 56
Chocolate Raisin Bread, 62
Cranberry Nut Holiday Bread , 65
Orange Chip Muffms, 62
Pumpernickel Bread, 65
Brownies
Black & White Cheesecake Brownies,
19
Butterscotch Cinnamon Glaze, 45
Butterscotch Cream Cheese Frosting, 53
Butterscotch Crumb Apple Pie, 28
Butterscotch Date Surprise, 21
Butterscotch Granola Cookies, 6
94
INDEX
Butterscotch Lemon Cookies, 10

Butterscotch Nut Sauce, 46
Butterscotch Orange Crepes, 84
Butterscotch Pillows, 60
Butterscotch Pineapple Upside Down
Cake, 34
Butterscotch Popcorn Crunchies, 72
c
Cafe Cream Pie, 24
Cakes
Butterscotch Pineapple Upside Down
Cake, 34
Cheesecake Cupcakes, 42
Chocolate Baurn 'Ibrte, 36
Chocolate Cherry Cheesecake, 78
Chocolate Fudge Cake, 39
Chocolate Nutmeg Cake Roll, 40
Chocolate Triple Layer Cake, 31
Cream Sherry Fruit Cake, 42
Frosted Chocolate Pumpkin Cake, 38
Frozen Chocolate Mousse Cake, 77
Midnight Torte, 32
Milk Chocolate Chiffon Cake, 43
Mocha Almond Torte, 35
Mocha Loaf Cakes, 39
Toll House '" Carrot Cake, 44
Toll House '" Pound Cake, 35
Candy
Butterscotch Popcorn Crunchies, 72
Chocolate Almond Bark, 66
Chocolate Date Nut Logs, 73
Chocolate Fudge Manipan Squares, 75- _
Chocolate Hazelnut Truffle Log, 69
Chocolate Macadamia Caramels, 68
Chocolate Peanut Butter CUps, 70
Lemon Cups Deluxe, 70
Minty Mallows, 75
Mocha Truffles, 71
Nutty Chocolate Mint Fudge, 74
Old-Fashione d Almond Crunch, 66
..__,
Cheesecake
Cheesecake Cupcakes, 42
Cheese Crunchers, 22
Chocolate Almond Bark, 66
Chocolate Almond Glaze, 45
Chocolate Almond Macaroons, 2
Chocolate Baum Torte, 36
Chocolate Bavarian Cream, 85
Chocolate Brandy Creme, 53
Chocolate Bubble Biscuits, 59
Chocolate Buttercream Frosting, 53
Chocolate Chip Brioche, 57
Chocolate Cinnabar Wreaths, 16
Chocolate Cookie Crust, 26
Chocolate Cream Strawberry Tart, 23
Chocolate Custard Sauce Grand Marnier,
48
Chocolate Date Envelopes, 10
Chocolate Date Nut Logs, 73
Chocolate-Dipped Brandy Snaps, 17
Chocolate Filled Kuchen, 63
Chocolate Fondue Fantasia, 47
Chocolate Fruit Pastry, 83
Chocolate Fudge Cake, 39
Chocolate Fudge Marzipan Squares, 75
Chocolate Hazelnut Truffle Log, 69
Chocolate Macadamia Angel Pie, 27
Chocolate Macadamia Caramels, 68
Chocolate Macaroon Squares, 8
Chocolate Mint Baked Alaska, 80
Chocolate Mint Baked Custard, 83
Chocolate Mint Pinwheels, 7
Chocolate Mint Sugar Cookie Drops, 4
Chocolate Nutmeg Cake Roll, 40
Chocolate Oatmeal Cookie Pie, 25
Chocolate Orange Glazed Doughnuts, 54
Chocolate Peanut Butter Cups, 70
Chocolate Pistachio Cannolis, 87
Chocolate Raisin Bread, 62
Chocolate Raspberry Linzer Cookies, 3
Chocolate Raspberry Meringue, 76
Chocolate Sour Cream Frosting, 51
Chocolate Triple Layer Cake, 31
Choco-Nut Crust, 24
Classic Mud Pie, 26
Coffeecakes: see Bread and
Coffeecakes
Cookies (see also Bar Cookies)
Anise Cookie Cordials, 11
Butterscotch Date Surprise, 21
Butterscotch Granola Cookies, 6
Butterscotch Lemon Cookies, 10
Chocolate Cinnabar Wreaths, 16

Chocolate Date Envelopes, 10
Chocolate-Dipped Brandy Snaps, 17
Chocolate Mint Pinwheels, 7
Chocolate Mint Sugar Cookie Drops, 4
Chocolate Raspberry Linzer Cookies, 3
Double Chocolate Mint Chip Cookies, 4
Little Bits '" Meringue Wreaths, 7
Milk Chocolate Florentlltes, 12
Mocha Shortbread Cookies, 16
Oatmeal Scotchies "', 20
Original Toll House Cookies, 15
Cranberry Nut Holiday Bread, 65
Cream Cheese Frosting, 38
Cream Sherry Fruit Cake , 42
Creamy Milk Chocolate Hazelnut Frosting,
51
Crepes
Crusts, 78, 80
Angel Pie Crust, 27
Chocolate Cookie Crust, 26
Choco-Nut Crust, 24
Graham Cracker Crust, 29
Cupcakes
Cheescake Cupcakes, 42
D
Desserts
Chocolate Bavarian Cream, 85
Chocolate Raspberry Meringue, 76
Icy Good Chocolate Cups, 82
Milk Chocolate Cream Pastries, 86
Miniature Chocolate Souffles, 79
Double Chocolate Mint Chip Cookies, 4
Doughnuts
Chocolate Orange Glazed Doughnuts,
54
Dublin Special Frosting, 51
F
Fondue
Frosted Chocolate Pumpkin Cake, 38
Frostings (see also Glazes)
Butterscotch Cream Cheese Frosting, 53
Chocolate Brandy Creme, 53
Chocolate Buttercre am Frosting, 53
INDEX
95
Chocolate Sour Cream Frosting, 51

Cream Cheese Frosting, 38
Creamy Milk Chocolate Hazelnut
Frosting, 51
Dublin Special Frosting, 51
Mocha Frosting, 35
Fruit Cake
Cream Sherry Fruit Cake, 42
Fudge
Chocolate Fudge Marzipan Squares, 15
Minty Mallows, 15
Fudge Sauce, 26
G
Glazes, 32, 40, 54
Butterscotch Cinnamon Glaze, 45
Chocolate Almond Glaze, 45
Graham Cracker Crust, 29
I
Ice Cream
Classic Mud Pie, 26
Icings: see Frostings
Icy Good Chocolate Cups, 82
L
Lemon Cups Deluxe, 10
Little Bits"' Meringue Wreaths, 7
M
Macaroons
Magic Cookie Bars, 13
Midnight Torte, 32
Milk Chocolate Chiffon Cake, 43
Milk Chocolate Florentines, 12
Milk Chocolate Pecan Bars, 13
Minty Mallows, 15
Mocha Frosting, 35
Mocha Loaf Cakes, 39
Mocha Shortbread Cookies, 16
Mocha Truffles, 11
Mocha Walnut Sauce, 48
Muffins
Orange Chip Muffins, 62
96
INDEX
N
0
Oatmeal Scotchies"' , 20
Old-Fashioned Almond Crunch, 66
Orange Chip Muffins, 62
Orange Sauce, 84
Original Toll House Cookies, 15
p
Pastries
Pies
Best-of-All Black Bottom Pie, 29
Butterscotch Crumb Apple Pie, 28
Cafe Cream Pie, 24
Chocolate Macadamia Angel Pie, 21
Chocolate Oatmeal Cookie Pie, 25
Classic Mud Pie, 26
Toll House "' Pie, 30
Pudding
Pumpernickel Bread, 65
Sauces: see Toppings

Souffles
Spice Islands Butterscotch Bars, 20
T
Tart
Toll House "' Carrot Cake, 44
Toll House '" Pie, 30
Toll House'" Pound Cake, 35
Toppings (see also Frostings; Glazes)
Butterscotch Nut Sauce, 46
Chocolate Custard Sauce Grand
Marnier, 48
Fudge Sauce, 26
Mocha Walnut Sauce, 48
Orange Sauce, 84
Tortes
Chocolate Baum Torte, 36
Midnight Torte, 32
,_..,
,.......,
.......,
__...
,.......
,........,
,.........
,......,
.......,
,......,
METRIC CONVERSION CHART

VOLUME MEASUREMENT*
1/ 8 teaspoon =0.5 ml
1/4 teaspoon =1ml
1/3 teaspoon =1ml
1/2 teaspoon =2 ml
3/ 4 teaspoon= 4 ml
1 teaspoon =5 ml
tablespoon =7 ml
1 tablespoon =15 ml
1~ tablespoons = 22 ml
2 tablespoons =25 ml
3 tablespoons =45 ml
1/4 cup =50 ml
1/3 cup =80 ml
1/ 2 cup = 125 ml
2/ 3 cup= 160 ml
3/ 4 cup= 180 ml
1 cup = 250 ml (236.58)
1~ cups =375 ml
2cups= 1pt.=500ml
2 ~ cups = 625 ml
3 cups = 750 ml
3~ cups = 825 ml
4 cups =1 Qt.= 1l
1 fluid ounce (2 Tbs.) 30 mL
4 fluid ounces(~ cup)= 125 ml
8 fluid ounces (1 cup) = 250 ml
12 fluid ounces (1~ cups) = 375 ml
16 fluid ounces (2 cups) =500 ml
*(including fluid ounces)
WEIGHT (MASS)*
.......,
,_..,
~ounce = 15g
1 ounce = 30 g (28.35)
2 ounces = 60 g
3 ounces =85 g
4 ounces= 115 g
8 ounces =225 g
BAKING PAN SIZES

Metric
Volume
Metric
Measure
in em
Closest Size
in Inches
or Volume
Baking or
cal<ePan
2L
2.5l
3l
3.5l
20 X 5
22 X 5
30x20x5
33 X 23 X 5
8x2
9x2
12 X8 X2
13 X 9 X 2
l oaf Pan
1.5 l
2l
20x10x7
23x13x7
8x4x3
9x5x3
Round Layer
cal<e Pan
1.2 l
1.5l
20 X 4
23 X 4
8X 1 ~
9 X 1~
Pie Pan
750ml
1l
20 X 3
23 X 3
8 X 1\4
9 X 1\4
Baking Dish
or Casserole
1l
1.5l
2l
Utensil
12 ounces = 340 g
16 ounces 1 lb. =450 g
2 pounds =OCO g
1 Qt.
1 ~ Qt.
2 Qt.
1~ inches =4 em
2 inches 5 em
*Ounces to Grams
OVEN TEMPERATURES*
DIMENSION
250 F = 120 C
275 F =140 C
300 F =150 C
325 F = 160 C
350 F = 180 C
375 F = 190 C
400 F =200 c
425 F =220 C
450 F =230 C
1/16 inch = 2 mm
1/8 inch= 0.5 em
3/ 16 inch = 0.5 em
1/4 inch = 0.5 em
3/8 inch = 1 em
1/2 inch= 1.5 em
5/8 inch = 1.5 em
3/4 inch = 2 em
1 inch =2.5 em (2.54)
*(- 32 x 5 + 9) (low temps. do exact conversion)
SWEET TREATS from The Nestle Toll House Kitchens

lets you indulge your sweet tooth with absolutely luscious
desserts and snacks-from wonderfully chewy cookies,
sinfully rich chocolate cakes and creamy pies, to quick
and easy breads, delightful candies and marvelous
sauces and toppings. All recipes were developed and
tested by The Toll House Kitchens to assure you of
successful results every time. Whether it's a family
favorite for any time or an elegant creation for a special
occasion, you're sure to find just the right recipe in
SWEET TREATS.
Pictured above (clockwise from top left):
Chocolate Nutmeg Cake Roll (page 40J, Cafe
Cream Pie (page 24J, Butterscotch Granola
Cookies (page 6J, and Chocolate Macadamia
Caramels (page 68J.
ISBN 1 -5 6173 - 1 54 - 4

Favorite Recipes - Sweet Treats - Nestles

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Favorite Recipes - Sweet Treats - Nestles

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(FAvoRITE REciPEs)

Copyright Nestle Foods Corporation, 1987.

NESTLE, TOLL HOUSE, CHOCO-BAKE, TASTER'S CHOICE and NESCAFE are

On the Front Cover: Chocolate Cherry Cheesecake (see page 78).

Makes 2 dozen 2-inch cookies

One 8-owtce can almond paste

2 tablespoons all-purpose flour

Chocolate Raspberry Linzer Cookies

'Ia teaspoon almond extract

CHOCOLATE MINT SUGAR

cups all-purpose flour

DOUBLE CHOCOLATE MINT

cup fumly packed brown

Chocolate Mint Sugar Cookie Drops

Makes about 5 dozen

One 12-ounce package (2 cups)

Jne 10-ounce package (I ':lz cups)

Makes about 3lfz dozen cookies

1 teaspoon vanilla extract

Makes about 2l/z dozen cookies

One 3-ounce package candied

Makes 2 dozen 2-inch

1 cup chopped pecans

13 cup butter, softened

Topping: In large bowl, combine sweetened condensed milk, vanilla extract

Makes sixteen 2-inch brownies

Makes about 2 dozen 2 1/z-in ch cookies -

One 3-ounce package cream

cups all-purpose flolll'

Makes about 1'/z d ozen 3-inch cookies

1 tablespoon lemon juice

Anise Cookie Cordials

cups all-purpose flour

Makes about 4% dozen l-inch cookies

Milk Chocolate Florentines

Makes about 3% dozen sandwich cookies

1 teaspoon vanilla extract

One 11 Y2owtce package (2 cups)

Makes 4 112 dozen Zx l-inch bars

Vz teaspoon baking soda

1 teaspoon vanilla extract

MAGIC COOKIE BARS

Makes 4 1/2 dozen 2 x l -inch bars

One 3Vz-ounce can (1 VJ cups)

cups all-puzpose flour

Makes S dozen 2%-inch cookies

1 teaspoon vanilla extract

One 12-ounce package (2 cups)

Original Toll House Cookies

% cup butter, softened

Preheat oven to 250F. In cup, dissolve Nescafe Classic instant coffee in

1 teaspoon vanilla extract

Chocolate-Dipped Brandy Snaps

Makes about 3 dozen 2'/z-inch snaps

One 6-ounce package (1 cup)

Makes 4 dozen 11/z-inch brownies

One 10-ounce package (1 'lz cups)

BLACK & WHITE CHEESECAKE

'14 cup butter, softened

1 tablespoon all-purpose flour

cup all-purpose flour

Makes about 4 d ozen 3-in ch cookies

Makes 41/z dozen 2 x l-inch bars

Makes S dozen l lfz-inch cookies