Double Delights Recipes

DOUBLE DELIGHTS

Steps:

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

DOUBLE DOWN CHOCOLATE DELIGHT

Steps:

• Preheat oven to 350 degrees. Grease and flour a 9 inch square pan.
• In a heavy saucepan over medium heat, melt the butter; remove from heat and mix in honey, pumpkin vanilla and eggs.
• In a large bowl blend together the baking powder through flour; mix in the butter mixture just until blended, stir in pecans and chocolate chips; pour into prepared pan,smoothing top if necessary and bake for 30 to 35 minutes or until toothpick inserted off center comes out clean.
• Cool in pan on a wire rack.
• In a small mixing bowl, beat together the frosting ingredients and spread evenly over cake cooled; refrigerate until ready to serve.

DOUBLE DELIGHTS

Steps:

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

DOUBLE CHEESE DELIGHT

Steps:

• Heat oven to 350.
• Cook noodles as directed on package, and drain.
• In a large skillet, cook and stir meat, onion and celery until meat is brown and onion is tender.
• Drain off fat.
• Stir in tomato sauce and salt, and heat to boiling.
• Reduce heat, and simmer one minute.
• Remove from heat.
• Stir in cottage cheese, cream cheese, sour cream and noodles.
• Pour into ungreased 1 ½ quart casserole dish.
• Slice tomato, arrange on top.
• Cover, and bake 30 minutes.

CHOCO-CHERRY DOUBLE DELIGHTS

Steps:

• Heat oven to 375°F. Cut 15 of the maraschino cherries in half; set aside for topping cookies. Chop remaining maraschino cherries.
• In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Stir in chopped cherries and nuts. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Press one cherry half lightly into center of each cookie.
• Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes. Before serving, sprinkle with powdered sugar. Store loosely covered at room temperature.