SWISS CHOCOLATE SQUARES
Make and share this Swiss Chocolate Squares recipe from Food.com.
Provided by Papa D 1946-2012
Categories Dessert
Time 6h30m
Yield 30 squares
Number Of Ingredients 7
Steps:
- Break up the chocolate. Melt it, together with the butter, in a sauce pan.
- With a hand mixer, beat the egg yolks and sugar for at least 10 minutes until it becomes a light-colored thick mixture. Carefully fold in the liquid chocolate and butter. Flavor by adding the cognac. Beat the cream until it is stiff and fold into mixture.
- Line a 5 inch × 5 inch mold with cling film. Pour the mixture into the mold and keep in the refrigerator for a minimum of 6 hours to set.
- Before serving, remove from the mold. Use a wet knife dipped in hot water to cut into 1 inch square pieces. Dust with cocoa powder. It is essential to keep this dish cool until it is served.
SWISS CHOCOLATE SANDWICH COOKIES
Provided by Food Network
Categories dessert
Time 2h15m
Yield about 18 sandwich cookies
Number Of Ingredients 8
Steps:
- You will need 2 cookie sheets or jelly-roll pans lined with parchment or foil.
- To make the dough, beat the butter by hand in a medium bowl just until it is evenly softened. Quickly beat in the melted chocolate, then the flour. Continue to mix until the dough is smooth.
- Scrape the dough out onto a piece of plastic wrap and press it into a rectangle about 1/2-inch thick. Wrap and chill the dough until it is firm -- about an hour.
- While the dough is chilling, make the filling. Combine the cream, butter and corn syrup in a saucepan and bring to a boil over low heat. Remove from heat and add both chocolates. Shake the pan gently to submerge chocolate in the hot liquid. Let stand 5 minutes, then whisk smooth and scrape filling into a bowl. Let stand at room temperature or in the refrigerator until of spreading consistency.
- To bake the cookie bases, set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
- If the dough is very hard, pound it gently with the rolling pin to soften it so that it rolls out more easily. Divide dough in half and, on a floured surface, roll one half about 1/16-inch thick. Use a fluted, round 2-inch cutter to cut the dough into cookies. Place them on prepared pans as they are cut, leaving about an inch between the cookies. Repeat with the remaining dough. Save all the scraps. Reroll the scraps and cut more cookies.
- Bake the cookies 12 to 15 minutes, until they are firm and slightly colored. Cool the cookies in the pans on racks.
- When cookies and filling have cooled, arrange half the cookies, flat side up. Place a dab of filling on them and cover with the remaining cookies, flat sides together. Dust cookies very lightly with confectioners' sugar before serving
STRAWBERRY COBBLER SQUARES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 18 servings
Number Of Ingredients 12
Steps:
- For the filling: Preheat the oven to 375 degrees F.
- Add the strawberries, granulated sugar, cornstarch and lime zest and juice to a bowl. Toss to combine and set aside.
- For the crust and crumble: In a food processor, combine the flour, butter, brown sugar and baking powder. Pulse until a loose crumb forms; continue to pulse as you add the cream.
- Grease a 9-by-13-inch pan with butter. Dump two-thirds of the flour mixture onto the prepared pan and press flat. Top with the strawberry mixture, spreading it into an even layer. Sprinkle over the remaining flour mixture, followed by the turbinado sugar.
- Bake the bars until the top is golden and the strawberry layer is thick and bubbling, 28 to 30 minutes. Remove and allow to cool.
- For the icing: Whisk together the powdered sugar and lime juice until smooth.
- Cut the cobbler into small squares and drizzle with the icing. Add to a platter and serve.
BACON SWISS SQUARES
Not only does this savory breakfast pizza come together easily, but it's also a cinch to double the ingredients when I'm hosting a large event. Biscuit mix makes it convenient, and the combination of eggs, bacon and Swiss cheese keeps guests coming back for more. -Agarita Vaughan, Fairbury, Illinois
Provided by Taste of Home
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the biscuit mix and water. Turn onto a floured surface; knead 10 times. Roll into a 14x10-in. rectangle., Place on the bottom and 1/2 in. up the sides of a greased 13x9-in. baking dish. Arrange cheese over dough. Sprinkle with bacon. In a large bowl, whisk eggs, milk and onion powder; pour over bacon., Bake at 425° until a knife inserted in the center comes out clean, 15-18 minutes. Cut into squares; serve immediately.
Nutrition Facts : Calories 246 calories, Fat 15g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 470mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.
SALTED TOFFEE-CHOCOLATE SQUARES
These crunchy sweet treats are delicious after school or dinner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.
- In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)
Nutrition Facts : Calories 242 g, Fat 18 g, Fiber 1 g, Protein 3 g
SWISS CHOCOLATE SQUARES
Chocolate cake. Chocolate icing. Chopped pecans. The terrific trio is at it again-this time in potluck-perfect squares that will win rave reviews.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield Makes 48 servings, 1 square each.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Place water, 1/2 cup (1 stick) of the butter and 1-1/2 oz. of the chocolate in large saucepan. Bring to boil, stirring occasionally. Remove from heat. Stir in combined flour and granulated sugar. Add eggs, sour cream, baking soda and salt; mix well. Pour into greased and floured 15x10x1-inch baking pan.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
- Place remaining 1/2 cup (1 stick) margarine, remaining 1-1/2 oz. chocolate and milk in large saucepan; bring to boil. Remove from heat. Gradually add powdered sugar, beating until well blended after each addition. Mix in vanilla. Spread onto warm cake; sprinkle with pecans. Cool completely. Cut into 48 squares to serve.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
SWISS CHOCOLATE BARS
-Margaret Jelinek, Wrentham, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. In a small bowl, combine eggs and sour cream. In a small saucepan, cook and stir water, butter and chocolate just until melted. Stir into dry ingredients. Stir in sour cream mixture until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 30 minutes. , Meanwhile, for frosting, place confectioner's sugar in a large bowl; set aside. , In a small saucepan combine the butter, milk and chocolate. Bring to a boil, stirring constantly. Beat into confectioner's sugar until smooth. Stir in vanilla. Let stand for 5 minutes. Spread over warm bars. Top with pecan halves. Cool completely before cutting into bars.
Nutrition Facts :
CHOCOLATE SWISS ROLL
This chocolate Swiss roll is a simpler and smaller version of Beth Le Manach's Buche de Noel. It takes time but is worth the effort.
Provided by VTP
Categories Desserts Cakes Chocolate Cake Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or sheet pan with cooking spray and line with parchment paper.
- Sift flour, cocoa, salt, and baking soda together in a medium bowl.
- Beat eggs and sugar in another bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Add 1/2 teaspoon vanilla extract. Beat in dry ingredients on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
- Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper from the top of the cake gently. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
- Whip cream, powdered sugar, and vanilla extract together in a bowl. Mix in chocolate-hazelnut spread. Roll out the cake and spread filling evenly. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 19.2 g, Cholesterol 146.5 mg, Fat 20.3 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 11.1 g, Sodium 209.3 mg, Sugar 12.5 g
SWISS CHOCOLATE SQUARES & ICING
Make and share this Swiss Chocolate Squares & Icing recipe from Food.com.
Provided by Irene Wilcox
Categories Bar Cookie
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Combine water, butter and chocolate in saucepan; bring to a boil.
- Remove from heat. Mix together flour and sugar.
- Stir in flour and sugar.
- Add eggs, sour cream, baking soda and salt. Mix well.
- Pour into greased 15 1/2 x 10 1/2 jelly roll pan.
- Bake at 375 degrees for 20 to 25 minutes.
- Frost while warm with milk chocolate frosting.
- Cool.
- Cut into squares.
- For the Frosting: Combine butter, chocolate and milk in saucepan.
- Boil 1 minute. Remove from heat. Add sugar.
- Beat until smooth.
- Stir in vanilla.
- Spread on squares.
- Garnish with pecan halves if desired.
Nutrition Facts : Calories 293.7, Fat 11.1, SaturatedFat 6.8, Cholesterol 38.9, Sodium 182, Carbohydrate 48.5, Fiber 0.9, Sugar 38.9, Protein 2.4
CHOCOLATE SWISS ROLL
This nostalgic dessert can be made a day ahead. Fill with a vanilla cream, dust with icing sugar to finish and serve in slices
Provided by Barney Desmazery
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Heat the oven to 220C/200C fan/gas 7. Line a 22 x 32cm swiss roll tin (if it's 20 x 30cm that's still fine) with baking parchment. Sift the flour and cocoa powder together into a bowl and set aside.
- Crack the eggs into another bowl or the bowl of a stand mixer and tip in the sugar. Use an electric whisk or the whisk attachment to beat the eggs and sugar together for 5 mins until pale and very thick. Use a spoon or spatula to gently fold in the flour mixture until completely incorporated and everything's the same colour with no streaks.
- Gently scrape the mix into the tin and spread to the corners. Bake for 9-10 mins until puffed up and springy to touch. While the cake is baking, get another piece of parchment a little larger than the tin and scatter it with sugar. When the sponge is cooked, use oven gloves to carefully invert it onto the sugar-coated paper. Lift off the tin and peel away the top layer of parchment. Score a line 2cm from one of the shorter edges, then use the parchment to roll the sponge into a spiral with the parchment running through it. Leave the rolled sponge to cool completely.
- While the cake is cooling, make the filling by whisking all the ingredients together until the cream stiffens. Unroll the sponge and spread over the filling, leaving the scored edge clear. Starting from the scored edge, use the parchment to roll the sponge up around the filling. Lift onto a board or serving platter and dust with icing sugar. Can be served straight away or chilled for up to 24 hrs. Serve in slices.
Nutrition Facts : Calories 332 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.21 milligram of sodium
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22 IRRESISTIBLE SWISS TREATS THAT AREN'T (ENTIRELY) CHOCOLATE
From lostinswitzerland.com
- Magenbrot. Literally translated, Magenbrot means “stomach bread”. It’s an awkward looking pastry which, apart from cacao, contains different stomach friendly spices.
- Gebrannte Mandeln. Like Magenbrot, gebrannte Mandeln are typical for fairs and markets. Those tempting, candied almonds are hard to miss because you’ll smell them long before you see them.
- Biberli. Biberli are two slices of sweet gingerbread held together with a sticky honey-almond filling. They’re the perfect snack if you’re out on a hike and in need of a quick boost of energy.
- Basler Läckerli. As the name suggests, Basler Läckerli have their origin in Basel. They’re basically a very dense and chewy type of sugar-glazed gingerbread with honey, candied fruit and nuts.
- Kägi Fret. These chocolate covered waffles are another snack most Swiss carry with them when they go hiking. Kägi fret come in different flavours like orange, coconut and even Japanese matcha.
- Weggli und Brügeli. Every Swiss knows this iconic mid-morning or mid-afternoon snack from their childhood. It consists of a Weggli (white bread roll) and a Brügeli (chocolate bar).
- Berliner. Berliner aren’t typically Swiss but we love them as much as the Germans and Austrians do. They’re deep fried balls of yeast dough, filled with jam and topped with icing sugar.
- Birewegge. Birewegge are puff pastry rolls filled with a mixture of dried pear, concentrated pear juice, nuts and loads of sugar. Where can you buy it?
- Nussgipfel / Mandelgipfel. Mandelgipfel and Nussgipfel are pastry rolls filled with a mixture of nuts, cinnamon, vanilla and various other ingredients.
- Speckmocken. Literally translated, a Speckmocken is a “chunk of bacon”. But don’t worry, it’s 100% vegetarian. It gets its name from its appearance.
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