Ribbonwinners Tatting Patterns & Shuttles by
Georgia Seitz
1227 CR 1760 E
Greenup Illinois USA
AKTATTER@aol.com
www.georgiaseitz.com


Chocolate Chip Cheese Ball

8 oz. cream cheese
1/2 C butter ( not margarine ) softened
1/4 tsp vanilla
3/4 C powdered sugar
2 T brown supar
3/4 C mini semi-sweet chocolate chips
3/4 C finely chopped pecans
chocolate graham crackers or chocolate sticks
Calories: if eaten while tatting, 0

Beat cream cheese, butter, and vanilla together until fluffy., Add sugars until just combined. Stil in mini chocolate chips. Refrigerate for 2 hours Put in plastic wrap and shape into a ball. Refrigerate for another hour., Just before serving., roll in pecans. Serve with graham crackers quarters or sticks.

Mary Jane Brittingham
Santa Claus, Indiana USA


Sue's Chocolate Recipe

Ingredients
Chocolate - dark & bitter
Calories: if eaten while tatting, 0



Method
1. Take off paper
2. Open foil wrap
3. Break into pieces
4. Stuff in mouth, EAT & enjoy

Problem - it evaporates too quickly! LOL
Sue Hanson UK



Hot Fudge Brownies from Mr. Food

1 c. all purpose flour
3/4 c. granulated sugar
1/4 c. plus 2 T. unsweetened cocoa, divided
2 t. baking powder
1/2 t. salt
1/2 c. milk
2 T. vegetable oil
1 t. vanilla extract
3/4 c. chopped walnuts
3/4 c. firmly packed dark or light brown sugar
1 and 3/4 c. hot water
1 quart vanilla ice cream
Calories: if eaten while tatting, 0

Preheat oven to 350 degrees F. In large bowl, combine the flour, granulated sugar, 2 T. cocoa, baking powder, and salt. Add the milk, oil, and vanilla; mix with a spoon until smooth. Stir in the walnuts and pour the batter into an 8 inch square baking pan that has been coated with nonstick baking spray. In a small bowl, combine the brown sugar and the remaining 1/4 c. cocoa; sprinkle evenly over the batter. Pour the hot water over the brown sugar and cocoa. Bake for 35 to 40 minutes or until the top is cracked and the brownies are just firm to the touch. Remove from the oven and let cool for 15 minutes. Cut into squares and place on individual serving plates. Top each with a scoop of ice cream and the fudge sauce from the bottom of the pan. Serve immediately. 6-9 yield.

Dorcas Newkirk Indiana

WHITE CHOCOLATE MACADAMIA MUFFINS

1 3/4 cups all purpose flour
--3/4 cup sugar,(I used half Splenda)
--2 1/2 tsp baking powder
--1/2 tsp salt
--1 egg
--1/2 cup milk
--1/4 cup melted butter
--3/4 cup vannila or white chips
--3/4 cup chopped macadamia nuts:

GLAZE; 1/2 CUP VANNILA OR WHITE CHIPS
--2 Tbls. heavy whipping cream:

Calories: if eaten while tatting, 0


In bowl,combine dry items: in another whisk egg,milk, and butter: Stir into dry items just until moistened: Fold in chips and nuts. Fill paper-lined muffin cups 2/3 full. Bake 400 degrees for 15-18 minutes till tested done. Cool for 5 min. before removing from pan to wirerack...Glaze: in small micro safe dish, melt chips with cream: stir till smooth, and drizzle over warm muffins. Yield 1 dozen. Recipe from Taste of Home Magazine.

Patsy Goodman


Chocolate Covered Pretzels for Valentine's Day.

16 oz. white chocolate chips
2 oz. Baker's White cooking Chococlate
6 Lindt White Chocolate Truffles imported from Austria
Calories: if eaten while tatting, 0


Melt until blended. Dip heart-shaped pretzels into chocolate. Place on waxed paper to cool. Sprinkle with red sugar. Keep in cool place.


Georgia Seitz
AKTATTER@aol.com
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