Dessert

Melt chocolate and margarine over low heat. Stir in milk, water and eggs and mix well. Remove from heat. Add remaining ingredients and pour into pastry shell.

Bake 40-45 min or until center is set. Cool, then chill 3 hours.

Grease a 13x9 pan, including the sides. Unwrap the caramels, and place in a double boiler. Add one half of the milnot. Heat the mixture, stirring occasionally until the caramels are melted. Turn off the heat, but leave the caramels over the water.

Place the butter in a microwave safe bowl and melt. Add the remaining milnot to the melted butter. Add the cake mix to the bowl. Mix with a fork until the dry ingredients absorb all the liquid.

Spread half the brownie mix into the bottom of the baking pan. Bake 10 minutes at 325 F. Stir the caramel and pour on top of the half baked brownie (the brownie, not the half baked people around you). Sprinkle the chocolate chips over the caramel. Using large spoonfuls, place clumps of the remaining brownie mix over the top of the chocolate chips. Return to oven and bake for 20 minutes.

Remove from oven and cover with aluminum foil. Place the pan on a cooling rack in the refrigerator overnight.

Line a 9x9 pan with aluminum foil and set aside. Place chocolate chips, vanilla, and marshmallow creme into a 3 quart saucepan (or pyrex bowl) and set aside. Chop walnuts and set aside. Heat milk at medium setting until warm and add sugar. Bring to a rolling boil (medium-high), stirring constantly with a wooden spoon. Continue to boil for about 8 minutes (if using a candy thermometer, continue boiling until temperature reaches 235 F), but do not exceed 9 minutes rolling boil total. Remove from heat and add butter. Stir until dissolved, but no more than 30 seconds.

Pour hot mixture over chocolate, vanilla, and marshmallow without scraping the sides of the saucepan. Mix until the chocolate is melted. Add walnuts if desired. Mix thoroughly and cast into the prepared pan. Cool at room temperature. Chill in refrigerator prior to cutting. remove from pan, remove foil, cut into squares.

Optional: Add 3-4 ounces of room temperature cream cheese or Neufchatel to the boiling slurry at 6 minutes into the boil. Extend boiling time to 9 minutes. The fudge will be softer, but still set. Apparently this is especially good with white chips as the base (but I hate white chips, so ew)

Grind cookies to a fine powder, mix with butter, and press into the bottom and about an inch up the sides of a 9 inch springform pan (or 2 7 inch pans). Refrigerate while making the filling.

Combine the chips and cream in a microwave safe bowl and heat at high for 3 to 4 minutes, or until smooth. Stir every minute. Mix in the jam, and stir until dissolved. Let cool 10 minutes.

Mix the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each egg. Add the vanilla, and the chocolate raspberry mixture. Mix well.

Bake 1 1/4 to 1 1/2 hours at 325 or until cake is set around the edges, but still jiggles slightly in the center. Cool and put in the fridge at least 6 hours.

Blend butter and sugar. Add flour, baking powder, and milk and pour into a 13x9 or 10x10 pan.

Mix cocoa, salt, and packed brown sugar and sprinkle over cake mixture. Pour BOILING water over the top (this is easier if the cake is sitting in the oven on a rack that's been pulled out). Bake in preheated oven at 350 for about 40 minutes.

Serve warm with lots of milk!

Mix in a saucepan and warm a bit until the ingredients are well mixed.

In a stainless steel bowl over a saucepan of simemring water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly to prevent curdling, until the mixture becomes thick (160 F or 71 C). This will take about 10 minutes. Remove from heat and immediately pour through a strainer to remove lumps. Cut the butter into small pieces and whisk into the mixture until the butter is melted. Add the zest and let cool. The curd will continue to thicken as it cools. Cover immediately and refrigerate up to two weeks.

Makes 1 1/2 cups