35
36
Triple Chocolate Fudge
Brownies
6 servings
INGREDIENTS
2 cups cold milk
1 3 - oz. pkg. instant chocolate pudding (I like to use chocolate fudge)
1 18.25 - oz. box chocolate cake mix (I use various chocolate, chocolate
fudge mixes)
1 12 - oz. pkg. chocolate chips (I use various variations, regular, minis, milk
chocolate, chocolate and peanut butter, etc.)
1 1/4 cups coarsely chopped nuts (whatever your preference - walnuts,
pecans, macadamia nuts, etc.)
METHOD
1
Set the oven temperature to 350° and set Function Selector to
“Conv/Bake”.
2
Butter/grease a 9” x 12” cake pan. In medium-sized bowl, mix
the milk and chocolate pudding mix. Add the chocolate cake
mix and beat well. Fold in the chocolate chips and nuts.
Bake for 40 to 45 minutes.
Tip: They make a wonderful dessert cut into squares, and topped with
ice cream and/or whipped cream and chocolate sauce.
Recipe Courtesy of HSN Consumer and loyal Wolfgang Puck
customer: D’Ann Matthews.
Calzone With Artichokes
Makes 4 calzones, 12 servings
INGREDIENTS
Pizza dough (See Recipe, p. 41)
2 tablespoons extra-virgin olive oil
2 large artichoke hearts, very thinly sliced
1 1/2 cups fresh porcini, sliced if large
Salt and Freshly ground pepper
2 tablespoons chile oil
1 cup grated Italian Fontina
2 cups grated mozzarella
2 tablespoons chopped garlic, blanched
3 teaspoons chopped fresh thyme, plus 4 sprigs for garnish
2 tablespoons unsalted butter, melted
2 tablespoons freshly grated Parmesan
METHOD
1
Set the oven temperature to “MAX” and set Function Selector to
“Roast”. Set the Timer for 15 minutes with the Pizza/Dehydrating
rack in the upper position.
2
Divide the pizza dough into 4 equal pieces.
3
Place a large sauté pan over high heat. Add the olive oil and
when it is hot, sauté the artichoke hearts and mushrooms. Season
to taste with salt and pepper. Pour off any excess oil and let the
vegetables cool.
4
Roll or stretch the dough, 1/4 at a time, into 9-inch circles.
Place the dough circles, one at a time, on a lightly floured wooden
peel. Brush the circles to within 1-inch of the edge with chili oil. For
each calzone, put 1/4 of both cheeses on half of the dough, still
leaving the 1-inch border. Top with 1/4 of the artichokes and
mushrooms, the garlic and the thyme. Assemble the remaining
calzones in the same way.
5
Moisten the edges of the circles with water. Fold the un-topped half
of the dough, trapping as much air inside as possible, over the filling
and press the edges together firmly to seal. With the backside of a
fork, press the edges of the dough to crimp them.
6
Slide the calzones onto the Pizza/Dehydrating rack and bake about
12 minutes, or until the crust is golden brown. Brush the calzones
with melted butter and sprinkle them with Parmesan.
Recipe courtesy Wolfgang Puck.
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