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Recipes

RcpCardBrandy-Flavored Walnut Flan
RcpCardBurnt Cream
RcpCardButtery Truffles
RcpCardCajun Sweet Potato Pie
RcpCardCandied Jellies with Variations
RcpCardCannoli
RcpCardCarrot Cake in a Cone
RcpCardChocolate Almond Sauce
RcpCardChocolate Mint Sauce
RcpCardChocolate Mint Squares
RcpCardChocolate Mocha Inside-Out Cake
RcpCardChocolate Mocha Inside-Out Cake II
RcpCardChocolate Pecan Cake
RcpCardChocolate Pudding
RcpCardChocolate Sauce
RcpCardChocolate Walnut Torte
RcpCardChocolate-Nut Brownies
RcpCardChocolate-Nut Squares
RcpCardCitrus Chocolate Sauce
RcpCardClassic Churros
RcpCardClassic Fruit Ice
RcpCardClassic Lemon Churros
RcpCardClassic Pie Crust
RcpCardClassic Pound Cake
RcpCardClassic Sherbet
RcpCardClassic Vanilla Ice Cream
RcpCardCocoa Truffles
RcpCardCoconut Empanadas
RcpCardCoconut Mousse
RcpCardCoconut Party Fruit Dip
RcpCardCoffee Smoothie
RcpCardCoffee Treats
RcpCardColonial Bread Pudding
RcpCardCookie Baskets
RcpCardCranberries in Orange Shells
RcpCardCream Cheese Frosting
RcpCardCream Truffles
RcpCardCreole Bread Pudding
RcpCardDanish Pan Puffs
RcpCardDutch Chocolate Truffles
RcpCardDutch Strawberry Tarts
RcpCardEuropean Style Truffles
RcpCardExtra-Rich Pound Cake
RcpCardFlaky Pie Crust
RcpCardFlan
RcpCardFluffy Chocolate Sauce
RcpCardFrench Truffles
RcpCardFruit Kuchen
RcpCardFruit with Pear-Yogurt Dip
RcpCardGanache Truffles
RcpCardGerman Chocolate Truffle
RcpCardGerman Pan Puffs
RcpCardGingerbread Men
RcpCardGrapefruit Meringue Pie
RcpCardGreat Chocolate Frosting

Any Comments?  E-mail me.

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Brandy-Flavored Walnut Flan

12 servings

2 cups flour
1 teaspoon salt
2/3 cup vegetable oil
1/4 cup chilled grapefruit soda
1 cup chopped walnuts
4 beaten eggs
1 cup light brown sugar
1/4 cup corn syrup
1/2 cup maple syrup
1/2 teaspoon kosher salt
1/4 cup room temperature unsalted butter
1 tablespoon brandy, or brandy extract

SIFT 2 CUPS FLOUR
COMBINE SIFTED FLOUR, OIL, AND SALT-MIX WELL
COVER AND CHILL FOR 30 MINUTES
RETURN TO ROOM TEMPERATURE
ADD GRAPEFRUIT SODA-MIX WELL
ROLLOUT TO DESIRED THICKNESS
PRESS INTO A 9-INCH PIE PAN
PRICK BOTTOM WITH A FORK
BAKE @ 350 DEGREES FOR 8-12 MINUTES, UNTIL SLIGHTLY DRIED AND GOLDEN
REMOVE FROM OVEN AND ALLOW TO COOL
SPRINKLE WALNUTS INTO BOTTOM OF PREPARED SHELL
COMBINE REMAINING INGREDIENTS-BEAT TO MIX WELL
POUR OVER WALNUTS TO FILL TWO-THIRDS FULL
BAKE @ 350 DEGREES FOR 5 MINUTES
BAKE @ 325 DEGREES UNTIL SET, ABOUT 5-10 MINUTES
REMOVE FROM OVEN AND ALLOW TO COOL COMPLETELY
SERVE AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 409 - Calories from Fat 216
Percent Total Calories From: Fat 53%, Protein 6%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 5g, Cholesterol 81mg, Sodium 326mg, Total Carbohydrate 42g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 263 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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Burnt Cream

4 servings

2 eggs
2 egg yolks
2 cups half and half
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon freshly ground nutmeg
1 tablespoon sugar
1/8 teaspoon salt
1 cup boiling water
1 cup ice water

COMBINE EGGS AND YOLKS IN A MIXING BOWL
BEAT UNTIL LIGHT YELLOW AND FROTHY
ADD CREAM, 1/4 CUP SUGAR, VANILLA, NUTMEG, AND SALT-MIX WELL DIVIDE MIXTURE EVENLY BETWEEN INDIVIDUAL CUSTARD CUPS
PLACE INTO A BAKING PAN
POUR BOILING WATER INTO BAKING PAN, SURROUNDING CUSTARD CUPS, TO A DEPTH OF 1-INCH
BAKE @ 325 DEGREES FOR 30 MINUTES, UNTIL WELL SET
REMOVE FROM OVEN, COOL ON A WIRE RACK
CHILL FOR 4-96 HOURS
SPRINKLE TOPS WITH SUGAR PLACE INTO A BAKING PAN
POUR ICE COLD WATER INTO BAKING PAN, SURROUNDING CUSTARD CUPS, TO A DEPTH OF 1-INCH
PASS UNDER A BOILER TO LIGHTLY BROWN TOPS OF CREAM
OR, BROWN TOPS WITH A PROPANE TORCH
SERVE AT ONCE

Nutrition Facts
Amount Per Serving: Calories 289 - Calories from Fat 171
Percent Total Calories From: Fat 59%, Protein 11%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 10g, Cholesterol 253mg, Sodium 158mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 841 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Buttery Truffles

30 servings

8 ounces chocolate
1/2 cup room temperature unsalted butter
1 pound milk chocolate, for dipping
4 ounces finely grated milk chocolate

MELT 8 OUNCES CHOCOLATE IN THE TOP OF A DOUBLE-BOILER
ADD BUTTER AND BEAT UNTIL LIGHT AND AIRY
CHILL UNTIL FIRM
MOLD INTO 1-INCH BALLS
WRAP IN PLASTIC AND FREEZE UNTIL VERY FIRM
HEAT 1 POUND CHOCOLATE TO 100 DEGREES IN THE TOP OF A DOUBLE-BOILER
REMOVE FROM HEAT AND GRADUALLY STIR IN GRATED CHOCOLATE COOL AND MAINTAIN AT 87 DEGREES BY OCCAISIONALLY PLACING OVER HOT WATER, HOT WATER BOTTLE, OR A HEATING PAD
DIP FROZEN BALLS IN MELTED CHOCOLATE, ALLOWING EXCESS TO DRIP OFF
PLACE ONTO WAXED PAPER TO COOL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 175 - Calories from Fat 107
Percent Total Calories From: Fat 61%, Protein 4%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 7g, Cholesterol 12mg, Sodium 21mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 168 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Cajun Sweet Potato Pie

8 servings

1 cup large dice canned yams
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon kosher salt
3 beaten eggs
1 cup cream or half and half
2 tablespoons melted unsalted butter
1 whole pie crust

PUREE SWEET POTATOES OR YAMS IN A FOOD PROCESSOR, UNTIL SMOOTH
ADD SUGAR, CINNAMON, ALLSPICE, AND SALT-MIX WELL
ADD EGGS-MIX WELL
ADD MILK AND BUTTER-MIX WELL
POUR INTO A PREPARED PIE CRUST
BAKE @ 350 DEGREES FOR 40-50 MINUTES, UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN
SERVE WARM OR AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 285 - Calories from Fat 143
Percent Total Calories From: Fat 50%, Protein 7%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 6g, Cholesterol 99mg, Sodium 257mg, Total Carbohydrate 30g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 2115 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Candied Jellies with Variations

4 servings

4 tablespoons unflavored gelatin
1/4 cup water
1/3 cup superfine sugar
2/3 cup strained fruit juice
1/3 cup light corn syrup
food coloring, to match fruit juice used
1/4 cup powdered sugar

SPRINKLE GELATIN OVER WATER
ALLOW TO SOFTEN FOR 10 MINUTES
COMBINE SUGAR, FRUIT JUICE, AND CORN SYRUP IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR UNTIL SUGAR DISSOLVES
ADD GELATIN AND STIR UNTIL DISSOLVED
ADD FOOD COLORING AND STIR
REMOVE FROM HEAT AND SKIM WELL
POUR INTO A DAMPENED PAN OR CANDY MOLDS
ALLOW TO STAND FOR 3-4 HOURS, UNTIL COOLED AND FIRM
UNMOLD ONTO A COOL SLICK SURFACE
CUT INTO SQUARES OR TRIM MOLD LINES
DUST WITH POWDERED SUGAR AS DESIRED
SERVE AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 223 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 22%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 34mg, Total Carbohydrate 43g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 248 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Cannoli

12 servings

1 cup flour
1/2 teaspoon kosher salt
2 tablespoons sugar
1 beaten egg
2 tablespoons small dice, chilled unsalted butter
1/4 cup dry sauterne
1 slightly beaten egg white
vegetable shortening, for frying
2 cups ricotta cheese
1 cup powdered sugar
2 teaspoons vanilla
1/2 cup finely minced orange zest
1/4 cup finely chopped milk chocolate
1 cup cream, whipped
24 marachino cherries, halved

COMBINE FLOUR, SALT, AND SUGAR IN A BOWL
MAKE A WELL IN THE CENTER
PLACE EGG AND BUTTER IN THE WELL
STIR WITH A FORK, UNTIL WELL MIXED
MIX IN SAUTERNE, A TABLESPOON AT A TIME, UNTIL MIXTURE HOLDS TOGETHER
FORM INTO A BALL
COVER WITH PLASTIC AND ALLOW TO REST FOR 15 MINUTES
ROLLOUT DOUGH TO A THICKNESS OF 1/16 INCH, ON A FLOURED BOARD
CUT INTO 3-1/2 INCH CIRCLES
ROLL INTO OVALS
WRAP AROUND CANNOLI TUBES, FLARING ENDS SLIGHTLY
HEAT 2-INCHES OF OIL TO 350-360 DEGREES IN A LARGE SAUCEPAN DEEP FRY 2-3 AT A TIME, UNTIL GOLDEN
REMOVE WITH TONGS TO DRAIN FOR 5 SECONDS SLIP TUBE OUT ALLOW TO COOL COMPLETELY ON A COOLING RACK
BLOT WITH PAPER TOWELS
STORE COOLED TUBES AIRTIGHT FOR UP TO 2 DAYS
COMBINE RICOTTA CHEESE, 3/4 CUP POWDERED SUGAR, VANILLA, AND 1/8 CUP CHOPPED CHOCOLATE IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
FOLD IN WHIPPING CREAM TO MIX WELL
SPOON INTO A PASTRY BAG WITH A LARGE PLAIN TIP
PIPE INTO COOLED TUBES TO FILL COMPLETELY
ARRANGE 2 TUBES ONTO EACH INDIVIDUAL SERVING DISH
SPRINKLE WITH POWDERED SUGAR
GARNISH EACH END WITH CHOPPED CHOCOLATE AND A CHERRY HALF
SERVE AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 266 - Calories from Fat 126
Percent Total Calories From: Fat 47%, Protein 11%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 8g, Cholesterol 62mg, Sodium 154mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 516 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units


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Carrot Cake in a Cone

12 servings

2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon salt
1 cup vegetable oil
4 eggs
1 cup sugar
1 cup firmly packed brown sugar
3/4 teaspoon vanilla
4 cups finely grated, peeled carrots
1 apple, peeled, cored, and finely grated
12 ice cream cones

PREHEAT OVEN TO 350 DEGREES
SIFT TOGETHER FLOUR, BAKING POWDER, BAKING SODA, CINNAMON, NUTMEG, ALLSPICE, AND SALT
WHISK TOGETHER OIL, EGGS, SUGARS, AND VANILLA UNTIL SMOOTH STIR IN APPLE, CARROTS, AND DRY INGREDIENTS UNTIL JUST BLENDED
POUR INTO A GREASED AND FLOURED 9x13x2 BAKING PAN
BAKE @ 350 FOR 40-50 MINUTES, UNTIL TOP IS FIRM AND SIDES BEGIN TO PULL AWAY FROM PAN
COOL ON A RACK
SCOOP INTO ICE CREAM CONES
FROST AS DESIRED WITH CREAM CHEESE FROSTING
SERVE AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 417 - Calories from Fat 188
Percent Total Calories From: Fat 45%, Protein 5%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 3g, Cholesterol 72mg, Sodium 439mg, Total Carbohydrate 52g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 10436 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


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Chocolate Almond Sauce

4 servings

1/4 cup unsalted butter
1/8 teaspoon kosher salt
2 ounces unsweetened chocolate
3/4 cup half and half
1 cup sugar
1/2 teaspoon vanilla
1/8 teaspoon almond extract
1/2 cup toasted, slivered blanched almonds

COMBINE BUTTER AND CHOCOLATE IN A BOWL
SET OVER HOT WATER AND STIR UNTIL MELTED
STIR IN SUGAR, UNTIL DISSOLVED
REMOVE FROM HEAT
GRADUALLY STIR IN SALT AND CREAM
SET BACK OVER HOT WATER AND STIR UNTIL THOROUGHLY BLENDED REMOVE FROM HEAT
STIR IN VANILLA, ALMOND EXTRACT, AND ALMONDS
SERVE WARM

Nutrition Facts
Amount Per Serving: Calories 568 - Calories from Fat 304
Percent Total Calories From: Fat 54%, Protein 5%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 16g, Cholesterol 48mg, Sodium 96mg, Total Carbohydrate 59g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 640 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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Chocolate Mint Sauce

4 servings

1/4 cup unsalted butter
1/8 teaspoon kosher salt
2 ounces unsweetened chocolate
3/4 cup half and half
1 cup sugar
1/2 teaspoon vanilla
1/2 cup crushed candy cane

COMBINE BUTTER AND CHOCOLATE IN A BOWL
SET OVER HOT WATER AND STIR UNTIL MELTED
STIR IN SUGAR, UNTIL DISSOLVED
GRADUALLY STIR IN SALT AND CREAM
SET OVER HOT WATER AND STIR UNTIL THOROUGHLY BLENDED REMOVE FROM HEAT
STIR IN VANILLA AND PEPPERMINT CANDY
SERVE WARM

Nutrition Facts
Amount Per Serving: Calories 454 - Calories from Fat 218
Percent Total Calories From: Fat 48%, Protein 3%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 15g, Cholesterol 48mg, Sodium 95mg, Total Carbohydrate 56g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 640 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Chocolate Mint Squares

48 servings

1 1/4 cups unsalted butter
1/2 cup unsweetened cocoa powder
3 cups sifted powdered sugar
1 beaten egg
1 teaspoon vanilla
2 cups graham cracker crumbs
1/3 cup green or white creme de menthe
1 cup semi-sweet chocolate chip

COMBINE 1/2 CUP BUTTER AND COCOA IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR TO MELT BUTTER, REMOVE FROM HEAT
STIR IN 1/2 CUP POWDERED SUGAR, EGG, AND VANILLA-MIX WELL
STIR IN GRAHAM CRACKER CRUMBS-MIX WELL
PRESS TO EVENLY COVER THE BOTTOM OF A GLASS BAKING PAN
MELT 1/2 CUP BUTTER IN A SAUCEPAN, OVER A LOW FLAME
COMBINE MELTED BUTTER AND CREME DE MENTHE IN A MIXER
STIR IN REMAINING POWDERED SUGAR-MIX WELL
SPREAD OVER CHOCOLATE LAYER IN BAKING PAN
CHILL UNTIL FIRM
COMBINE REMAINING 1/4 CUP BUTTER AND CHOCOLATE CHIPS IN THE TOP OF A DOUBLE-BOILER
HEAT AND STIR UNTIL COMPLETELY MELTED
REMOVE FROM HEAT
SPREAD OVER MINT LAYER IN BAKING PAN
CHILL UNTIL FIRM
CUT INTO 1-INCH SQUARES
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 120 - Calories from Fat 60
Percent Total Calories From: Fat 50%, Protein 3%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 17mg, Sodium 32mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 188 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Chocolate Mocha Inside-Out Cake

12 servings

cup parchment paper
2 each egg whites
10 ounces soft almond paste
12 each large eggs, separated
1 cup granulated sugar
1 teaspoon vanilla extract
2 3/4 cups cake flour, sifted
2/3 cup unsweetened cocoa powder
1 pound unsalted butter, softened
5 ounces margarine, softened
1 cup egg white
1 pound granulated sugar
1 teaspoon vanilla extract
6 ounces dark sweet chocolate, melted
1/4 cup coffee, dark espresso
1/4 cup Kahlua
1/3 cup water
1/2 cup toasted-sliced almonds
1/4 cup chocolate shavings, as garnish

PEAHEAT OVEN TO 375 DEGEEES
LINE THE BOTTOM OF 2 10-INCH SPRINGFORM PANS WITH PARCHMENT
COMBINE 2 EGG WHITES AND ALMOND PASTE IN A BOWL-MIX WELL
COMBINE 12 EGG YOLKS AND 1/2 CUP SUGAR IN A MIXER BOWL
BEAT FOR 2-3 MINUTES UNTIL SUGAR HAS DISSOLVED, MIXTURE IS THICK AND PALE YELLOW, AND FORMS A RIBBON WHEN LIFTED AND ALLOWED TO FALL BACK INTO THE BOWL
ADD THE VANILLA
GRADUALLY ADD THE YOLK MIXTURE TO THE ALMOND PASTE MIXTURE-MIX GENTLY, SET ASIDE
IN ANOTHER BOWL, WHIP THE REMAINING 12 EGG WHITES UNTIL FOAMY
GRADUALLY ADD THE REMAINING 2-1/4 CUPS SUGAR AND BEAT TO STIFF PEAKS
GENTLY FOLD INTO THE YOLK MIXTURE
GENTLY FOLD IN THE FLOUR, WITHOUT DEFLATING THE EGG WHITES
POUR A LITTLE LESS THAN HALF OF THE BATTER INTO ONE OF THE PREPARED SPRINGFORM PANS, AND SET ASIDE
SIFT THE COCOA POWDER OVER THE REMAINING BATTER AND STIR ONCE OR TWICE TO PARTIALLY MIX, DO NOT OVERMIX
POUR INTO THE OTHER PREPARED SPRINGFORM PAN
BAKE BOTH CAKES @ 375 DEGREES FOR 25 MINUTES, UNTIL TOPS SPRING BACK WHEN PRESSED LIGHTLY IN THE CENTER
REMOVE FROM OVEN AND ALLOW TO COOL
CUT AROUND THE SIDES AND REMOVE FROM PAN
TO PREPARE THE BUTTERCREAM: COMBINE BUTTER AND MARGARINE IN A BOWL-MIX WELL
COMBINE 1 CUP EGG WHITES AND 1 POUND GRANULATED SUGAR IN A STAINLESS STEEL BOWL AND SET OVER SIMMERING WATER
WHISK FOR 2-3 MINUTES JUST UNITL SUGAR DISSOLVES, WITHOUT COOKING EGG WHITES
REMOVE FROM HEAT AND BEAT WITH A MIXER UNTIL COOLED AT FORMS STIFF PEAKS
REDUCE SPEED TO LOW
ADD VANILLA, THEN BUTTER MIXTURE
DIVIDE BUTTERCREAM BETWEEN TWO BOWLS
ADD MELTED DARK CHOCOLATE TO ONE BOWL-MIX WELL
ADD DARK ESPRESSO COFFEE TO THE OTHER BOWL-MIX WELL
CUT THE ALMOND SPONGECAKE INTO THREE EVEN LAYERS, EACH ABOUT 1/4-INCH THICK
RESERVE TOP LAYER FOR ANOTHER USE
CUT THE CHOCOLATE SPONGECAKE INTO THREE EVEN LAYERS, EACH ABOUT 1/4-INCH THICK
PLACE ONE OF THE CHOCOLATE SPONGECAKE LAYERS ONTO A BOARD
COMBINE KAHLUA AND WATER-MIX WELL
MOISTEN CAKE LAYER WITH KAHLUA MIXTURE
SPREAD WITH A 1/4-INCH LAYER OF COFFEE BUTTERCREAM
PLACE AN ALMOND SPONGECAKE LAYER ON TOP
BRUSH WITH KAHLUA AND SPREAD WITH COFFEE BUTTERCREAM
TOP WITH A LAYER OF CHOCOLATE SPONGECAKE
BRUSH WITH KAHLUA AND SPREAD WITH COFFEE BUTTERCREAM, FOR A TOTAL OF 2 CHOCOLATE AND 2 ALMOND SPONGECAKE LAYERS
DO NOT BRUSH THE TOP LAYER WITH KAHLUA MIXTURE
CHILL FOR 15-20 MINUTES, UNTIL BUTTERCREAM IS SET
DIP A SERRATED KNIFE INTO HOT WATER AND WIPE DRY
CUT A CONE-SHAPED CRATER FROM THE CENTER OF THE CAKE, 8-INCHES WIDE AT THE TOP AND 2-INCHES WIDE AT THE BOTTOM
PLACE YOUR HAND ON TOP OF THE CONE-SHAPED SECTION
USING A SPATULA, INVERT CONE-SHAPED SECTION ONTO YOUR HAND
PLACE THE CONE-SHAPED SECTION, WIDE EDGE DOWN, ONTO A CAKE BOARD, SET ASIDE
SPREAD A 1/4-INCH LAYER OF CHOCOLATE BUTTERCREAM INTO THE CRATER OF THE CAKE
PLACE THE RESERVED LAYER OF CHOCOLATE SPONGECAKE ON TOP OF THE CAKE AND TOP WITH A CAKE BOARD
INVERT THE CAKE SO THAT THE NEW CHOCOLATE LAYER IS NOW ON THE BOTTOM
SET ASIDE FOR 30-45 MINUTES AT ROOM TEMPERATURE TO ALLOW THE BUTTERCREAM TO SOFTEN
GENTLY PRESS THE TOP OF THE CAKE DOWN IN THE CENTER TO FORM A NEW CRATER
SPREAD THIS CRATER WITH A LAYER OF CHOCOLATE BUTTERCREAM
PLACE THE CONE-SHAPED SECTION INTO THE CRATER
TRIM SIDES OF CAKE TO RESEMBLE IT'S ORIGINAL SHAPE
SPREAD THE REMAINING CHOCOLATE BUTTERCREAM ON THE TOP AND AROUND THE SIDES OF THE CAKE
SPOON THE REMAINING COFFEE BUTTERCREAM INTO A PASTRY BAG, FITTED WITH A #4 PLAIN TIP
STARTING IN THE CENTER, PIPE THE COFFEE BUTTERCREAM ON TOP IN A SPIRAL PATTERN TO COMPLETELY COVER THE TOP OF THE CAKE
GARNISH WITH CHOCOLATE SHAVINGS
SERVE AT A COOL ROOM TEMPERATURE



Nutrition Facts
Amount Per Serving: Calories 1029 - Calories from Fat 546
Percent Total Calories From: Fat 53%, Protein 7%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 61g, Saturated Fat 24g, Cholesterol 295mg, Sodium 261mg, Total Carbohydrate 102g, Dietary Fiber 2g, Sugars 0g, Protein 17g, Vitamin A 1871 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units


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Chocolate Mocha Inside-Out Cake II

12 servings

cup parchment paper
2 each egg whites
10 ounces soft almond paste
12 each large eggs, separated
1 cup granulated sugar
1 teaspoon vanilla extract
2 cups cake flour, sifted
2/3 cup unsweetened cocoa powder
1 pound unsalted butter, softened
5 ounces margarine, softened
1 cup egg white
1 pound granulated sugar
1 teaspoon vanilla extract
6 ounces dark sweet chocolate, melted
1/4 cup coffee, dark espresso
1/4 cup Kahlua
1/3 cup water
1/2 cup toasted-sliced almonds
1/4 cup chocolate shavings, as garnish

PEAHEAT OVEN TO 375 DEGEEES
LINE THE BOTTOM OF 2 10-INCH SPRINGFORM PANS WITH PARCHMENT
COMBINE 2 EGG WHITES AND ALMOND PASTE IN A BOWL-MIX WELL
COMBINE 12 EGG YOLKS AND 1/2 CUP SUGAR IN A MIXER BOWL
BEAT FOR 2-3 MINUTES UNTIL SUGAR HAS DISSOLVED, MIXTURE IS THICK AND PALE YELLOW, AND FORMS A RIBBON WHEN LIFTED AND ALLOWED TO FALL BACK INTO THE BOWL
ADD THE VANILLA
GRADUALLY ADD THE YOLK MIXTURE TO THE ALMOND PASTE MIXTURE-MIX GENTLY, SET ASIDE
IN ANOTHER BOWL, WHIP THE REMAINING 12 EGG WHITES UNTIL FOAMY
GRADUALLY ADD THE REMAINING 2-1/4 CUPS SUGAR AND BEAT TO STIFF PEAKS
GENTLY FOLD INTO THE YOLK MIXTURE
GENTLY FOLD IN THE FLOUR, WITHOUT DEFLATING THE EGG WHITES
POUR A LITTLE LESS THAN HALF OF THE BATTER INTO ONE OF THE PREPARED SPRINGFORM PANS, AND SET ASIDE
SIFT THE COCOA POWDER OVER THE REMAINING BATTER AND STIR ONCE OR TWICE TO PARTIALLY MIX, DO NOT OVERMIX
POUR INTO THE OTHER PREPARED SPRINGFORM PAN
BAKE BOTH CAKES @ 375 DEGREES FOR 25 MINUTES, UNTIL TOPS SPRING BACK WHEN PRESSED LIGHTLY IN THE CENTER
REMOVE FROM OVEN AND ALLOW TO COOL
CUT AROUND THE SIDES AND REMOVE FROM PAN
TO PREPARE THE BUTTERCREAM: COMBINE BUTTER AND MARGARINE IN A BOWL-MIX WELL
COMBINE 1 CUP EGG WHITES AND 1 POUND GRANULATED SUGAR IN A STAINLESS STEEL BOWL AND SET OVER SIMMERING WATER
WHISK FOR 2-3 MINUTES JUST UNITL SUGAR DISSOLVES, WITHOUT COOKING EGG WHITES
REMOVE FROM HEAT AND BEAT WITH A MIXER UNTIL COOLED AT FORMS STIFF PEAKS
REDUCE SPEED TO LOW
ADD VANILLA, THEN BUTTER MIXTURE
DIVIDE BUTTERCREAM BETWEEN TWO BOWLS
ADD MELTED DARK CHOCOLATE TO ONE BOWL-MIX WELL
ADD DARK ESPRESSO COFFEE TO THE OTHER BOWL-MIX WELL
CUT THE ALMOND SPONGECAKE INTO THREE EVEN LAYERS, EACH ABOUT 1/4-INCH THICK
RESERVE TOP LAYER FOR ANOTHER USE
CUT THE CHOCOLATE SPONGECAKE INTO THREE EVEN LAYERS, EACH ABOUT 1/4-INCH THICK
PLACE ONE OF THE CHOCOLATE SPONGECAKE LAYERS ONTO A BOARD
COMBINE KAHLUA AND WATER-MIX WELL
MOISTEN CAKE LAYER WITH KAHLUA MIXTURE
SPREAD WITH A 1/4-INCH LAYER OF COFFEE BUTTERCREAM
PLACE AN ALMOND SPONGECAKE LAYER ON TOP
BRUSH WITH KAHLUA AND SPREAD WITH COFFEE BUTTERCREAM
TOP WITH A LAYER OF CHOCOLATE SPONGECAKE
BRUSH WITH KAHLUA AND SPREAD WITH COFFEE BUTTERCREAM, FOR A TOTAL OF 2 CHOCOLATE AND 2 ALMOND SPONGECAKE LAYERS
DO NOT BRUSH THE TOP LAYER WITH KAHLUA MIXTURE
CHILL FOR 15-20 MINUTES, UNTIL BUTTERCREAM IS SET
DIP A SERRATED KNIFE INTO HOT WATER AND WIPE DRY
CUT A CONE-SHAPED CRATER FROM THE CENTER OF THE CAKE, 8-INCHES WIDE AT THE TOP AND 2-INCHES WIDE AT THE BOTTOM
PLACE YOUR HAND ON TOP OF THE CONE-SHAPED SECTION
USING A SPATULA, INVERT CONE-SHAPED SECTION ONTO YOUR HAND
PLACE THE CONE-SHAPED SECTION, WIDE EDGE DOWN, ONTO A CAKE BOARD, SET ASIDE
SPREAD A 1/4-INCH LAYER OF CHOCOLATE BUTTERCREAM INTO THE CRATER OF THE CAKE
PLACE THE RESERVED LAYER OF CHOCOLATE SPONGECAKE ON TOP OF THE CAKE AND TOP WITH A CAKE BOARD
INVERT THE CAKE SO THAT THE NEW CHOCOLATE LAYER IS NOW ON THE BOTTOM
SET ASIDE FOR 30-45 MINUTES AT ROOM TEMPERATURE TO ALLOW THE BUTTERCREAM TO SOFTEN
GENTLY PRESS THE TOP OF THE CAKE DOWN IN THE CENTER TO FORM A NEW CRATER
SPREAD THIS CRATER WITH A LAYER OF CHOCOLATE BUTTERCREAM
PLACE THE CONE-SHAPED SECTION INTO THE CRATER
TRIM SIDES OF CAKE TO RESEMBLE IT'S ORIGINAL SHAPE
SPREAD THE REMAINING CHOCOLATE BUTTERCREAM ON THE TOP AND AROUND THE SIDES OF THE CAKE
SPOON THE REMAINING COFFEE BUTTERCREAM INTO A PASTRY BAG, FITTED WITH A #4 PLAIN TIP
STARTING IN THE CENTER, PIPE THE COFFEE BUTTERCREAM ON TOP IN A SPIRAL PATTERN TO COMPLETELY COVER THE TOP OF THE CAKE
GARNISH WITH CHOCOLATE SHAVINGS
SERVE AT A COOL ROOM TEMPERATURE



Nutrition Facts
Amount Per Serving: Calories 1005 - Calories from Fat 545
Percent Total Calories From: Fat 54%, Protein 7%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 61g, Saturated Fat 24g, Cholesterol 295mg, Sodium 261mg, Total Carbohydrate 96g, Dietary Fiber 2g, Sugars 0g, Protein 17g, Vitamin A 1871 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units


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Chocolate Pecan Cake

8 servings

1 cup unsalted butter
3/4 pound semi-sweet chocolate
2 tablespoons cognac or brandy
12 beaten egg yolks
12 egg whites, beaten to soft peaks
1 cup sugar
3 cups minced pecans

COMBINE BUTTER, CHOCOLATE, AND BRANDY IN A STAINLESS STEEL BOWL
SET OVER, NOT IN, HOT WATER TO MELT CHOCOLATE
REMOVE FROM HEAT
COMBINE BEATEN YOLKS AND 1 CUP SUGAR-MIX WELL
FOLD IN CHCOLATE MIXTURE AND PECANS-MIX WELL
COMBINE REMAINING SUGAR AND WHITES, AND BEAT UNTIL ALMOST STIFF
LIGHTLY FOLD INTO YOLK MIXTURE, DO NOT OVERMIX
POUR INTO TWO 10-INCH BUTTERED SPRINGFORM PANS
BAKE @ 425 DEGREES FOR 35-40 MINUTES, UNTIL DONE IN CENTER GARNISH WITH CHOCOLATE SAUCE
OR COOL AND FROST AS DESIRED
SERVE WARM OR AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 968 - Calories from Fat 675
Percent Total Calories From: Fat 70%, Protein 6%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 75g, Saturated Fat 27g, Cholesterol 370mg, Sodium 97mg, Total Carbohydrate 57g, Dietary Fiber 1g, Sugars 0g, Protein 14g, Vitamin A 1397 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units


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Chocolate Pudding

6 servings

2/3 cup sugar
1/4 cup flour
1/4 teaspoon kosher salt
1/4 teaspoon cinnamon
2 cups milk
1/4 cup unsalted butter
3 ounces grated unsweetened chocolate
1 beaten egg
1 teaspoon vanilla
1/2 cup cream, stiffly whipped

COMBINE SUGAR, FLOUR, SALT, AND CINNAMON-MIX WELL
COMBINE WITH MILK, BUTTER, AND CHOCOLATE IN A HEAVY SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR UNTIL CHOCOLATE MELTS AND MIXTURE THICKENS SLIGHTLY
STIR 1-2 TABLESPOONS CHOCOLATE INTO BEATEN EGG-MIX WELL VIGOROUSLY STIR EGG MIXTURE BACK INTO CHOCOLATE-MIX WELL HEAT OVER A VERY LOW FLAME UNTIL THICKENED, WITHOUT BOILING SPOON INTO SERVING DISHES OR WINE GLASSES
PLACE PLASTIC WRAP DIRECTLY ONTO SURFACE OF PUDDING AND CHILL FOR 2-96 HOURS
GARNISH WITH WHIPPED CREAM
SERVE SLIGHTLY CHILLED

Nutrition Facts
Amount Per Serving: Calories 380 - Calories from Fat 214
Percent Total Calories From: Fat 56%, Protein 7%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 14g, Cholesterol 85mg, Sodium 158mg, Total Carbohydrate 35g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 641 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Chocolate Sauce

4 servings

1/4 cup unsalted butter
1/8 teaspoon kosher salt
2 ounces unsweetened chocolate
3/4 cup half and half
1 cup sugar
1/2 teaspoon vanilla

COMBINE BUTTER AND CHOCOLATE IN A BOWL
SET OVER HOT WATER AND STIR UNTIL MELTED
STIR IN SUGAR, UNTIL DISSOLVED
REMOVE FROM HEAT
GRADUALLY STIR IN SALT AND CREAM
SET OVER HOT WATER AND STIR UNTIL THOROUGHLY BLENDED REMOVE FROM HEAT
STIR IN VANILLA
SERVE WARM OR AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 454 - Calories from Fat 218
Percent Total Calories From: Fat 48%, Protein 3%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 15g, Cholesterol 48mg, Sodium 95mg, Total Carbohydrate 56g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 640 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Chocolate Walnut Torte

12 servings

4 ounces semi-sweet chocolate
1 cup finely chopped walnuts
2 tablespoons sugar
1/2 cup sugar
1/2 cup room temperature unsalted butter
3 room temperature eggs
1 tablespoon rum orange liqueur
6 ounces chocolate
1/3 cup room temperature unsalted butter
24 walnut halves

HEAT 4 OUNCES CHOCOLATE TO MELT IN THE TOP OF A DOUBLE-BOILER
REMOVE FROM HEAT AND SET ASIDE
COMBINE CHOPPED WALNUTS AND ONE-FOURTH THE SUGAR IN A FOOD PROCESSOR
PROCESS TO A FINE POWDER
CREAM 1/2 CUP BUTTER AND 1/2 CUP SUGAR TOGETHER
STIR IN MELTED CHOCOLATE AND WHIP UNTIL SMOOTH
ADD EGGS AND LIQUOR OR RUM-MIX WELL
ADD NUTS-MIX LIGHTLY
POUR INTO A GREASED AND PARCHMENT-LINED PAN
BAKE @ 375 DEGREES FOR 25 MINUTES
REMOVE FROM OVEN, COOL (will firm up as it cools)
PLACE WALNUT HALVES ONTO AN UNGREASED BAKING SHEET
ROAST @ 350 DEGREES FOR 10-15 MINUTES, UNTIL GOLDEN
REMOVE FROM OVEN AND ALLOW TO COOL
COMBINE 6 OUNCES CHOCOLATE WITH 1/3 CUP BUTTER IN THE TOP OF A DOUBLE-BOILER
HEAT AND STIR UNTIL MELTED
DIP WALNUT HALVES INTO MELTED CHOCOLATE
PLACE ON PARCHMENT TO COOL
POUR REMAINING GLAZE OVER COOLED CAKE
ARRANGE COATED WALNUT HALVES ON TOP
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 395 - Calories from Fat 268
Percent Total Calories From: Fat 68%, Protein 4%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 14g, Cholesterol 88mg, Sodium 24mg, Total Carbohydrate 27g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 580 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Chocolate-Nut Brownies

24 servings

2 cups semi-sweet chocolate chips
2/3 cup unsalted butter or margarine
1 cup sugar
2 beaten eggs
1 teaspoon vanilla
1 cup unsifted flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup chopped walnuts

HEAT OVEN TO 350 DEGREES
MELT 1 CUP OF CHOCOLATE WITH BUTTER IN SAUCEPAN
MIX EGGS, SUGAR, AND VANILLA TOGETHER
ADD COOLED CHOCOLATE MIXTURE TO EGG MIXTURE
MIX FLOUR AND SALT WITH BAKING POWDER
ADD TO LIQUID MIXTURE
POUR INTO A 9x13-INCH GREASED PAN
POUR 1 CUP CHOCOLATE CHIPS AND NUTS ON TOP OF BROWNIE MIXTURE
BAKE FOR 25 MINUTES AT 350 DEGREES
REMOVE FROM HEAT AND ALLOW TO COOL COMPLETELY
CHILL AND CUT INTO EQUAL PORTIONS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 202 - Calories from Fat 109
Percent Total Calories From: Fat 54%, Protein 4%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 18mg, Sodium 105mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 241 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Chocolate-Nut Squares

48 servings

1 cup firmly packed brown sugar
1 cup room temperature unsalted butter
1 teaspoon vanilla
1 egg
2 cups flour
12 ounces semi-sweet chocolate chips
1/2 cup light corn syrup
2 tablespoons unsalted butter
3/4 pound lightly salted mixed nuts

COMBINE BROWN SUGAR, 1 CUP BUTTER, VANILLA, AND EGG IN A LARGE BOWL
SIFT IN FLOUR-MIX LIGHTLY
SPREAD ONTO BOTTOM OF AN UNGREASED 9x13x2-INCH BAKING PAN BAKE @ 350 DEGREES FOR 20-22 MINUTES, UNTIL LIGHTLY BROWNED REMOVE FROM OVEN AND ALLOW TO COOL FOR 20-30 MINUTES
COMBINE CHOCOLATE CHIPS, CORN SYRUP, AND REMAINING 2 TABLESPOONS BUTTER IN A STAINLESS BOWL
SET OVER A PAN OF SIMMERING WATER AND STIR TO MELT CHOCOLATE
REMOVE FROM HEAT AND ALLOW TO COOL FOR 20 MINUTES
SPREAD CHOCOLATE MIXTURE OVER LAYER IN BAKING PAN
TOP WITH MIXED NUTS, PRESSING GENTLY ON NUTS TO SET INTO CHOCOLATE
CHILL, UNCOVERED, FOR 2-48 HOURS
CUT INTO 1-1/2" SQUARES
SERVE SLIGHTLY CHILLED OR AT A COOL ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 166 - Calories from Fat 99
Percent Total Calories From: Fat 60%, Protein 5%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 5g, Cholesterol 16mg, Sodium 6mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 172 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Citrus Chocolate Sauce

4 servings

1/4 cup unsalted butter
1/8 teaspoon kosher salt
2 ounces unsweetened chocolate
3/4 cup half and half
1 cup sugar
1/2 teaspoon vanilla
2 teaspoons very finely grated orange zest
2 tablespoons strained fresh orange juice
1/4 teaspoon very finely grated lemon zest

COMBINE BUTTER AND CHOCOLATE IN A BOWL
SET OVER HOT WATER AND STIR UNTIL MELTED
STIR IN SUGAR, UNTIL DISSOLVED
REMOVE FROM HEAT
GRADUALLY STIR IN SALT AND CREAM
SET OVER HOT WATER AND STIR UNTIL THOROUGHLY BLENDED REMOVE FROM HEAT
STIR IN VANILLA, ORANGE ZEST, ORANGE JUICE, AND LEMON ZEST
SERVE WARM OR AT ROOM TEMPERATURE


Nutrition Facts
Amount Per Serving: Calories 459 - Calories from Fat 219
Percent Total Calories From: Fat 48%, Protein 3%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 15g, Cholesterol 48mg, Sodium 95mg, Total Carbohydrate 57g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 660 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units


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Classic Churros

12 servings

1 cup water
1/2 cup unsalted butter
1/4 teaspoon salt
1 cup flour
3 beaten eggs
1/4 cup sugar
1/4 teaspoon cinnamon
vegetable shortening, for frying

COMBINE WATER, BUTTER, AND SALT IN A SAUCEPAN, OVER A MODERATE FLAME
HEAT TO A BOIL, STIR IN FLOUR
HEAT AND STIR, OVER A LOW FLAME, UNTIL MIXTURE FORMS A BALL REMOVE FROM HEAT, COOL FOR 5 MINUTES
BEAT IN EGGS, ALL AT ONCE, UNTIL SMOOTH
SPOON INTO A PASTRY BAG, FITTED WITH A STAR TIP
HEAT OIL TO 360 DEGREES
PIPE 4-INCH STRIPS INTO HOT OIL
COOK FOR 2 MINUTES ON EACH SIDE, UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SPRINKLE WITH SUGAR AND CINNAMON
SERVE AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 142 - Calories from Fat 82
Percent Total Calories From: Fat 58%, Protein 8%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 74mg, Sodium 66mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 369 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Classic Fruit Ice

24 servings

2 tablespoons unflavored gelatin
1 cup ice-cold water
8 cups strained fruit juice
8 to 4 tablespoons strained fresh lemon juice
4 cups sugar

SOFTEN GELATIN IN WATER
STIR LEMON JUICE INTO FRUIT JUICE, TO TASTE
COMBINE JUICE AND SUGAR IN A SAUCEPAN, OVER A MEDIUM FLAME HEAT AND STIR TO DISSOLVE SUGAR
REMOVE FROM HEAT, COOL
PROCESS TO FREEZE
SERVE WELL CHILLED

Nutrition Facts
Amount Per Serving: Calories 183 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 3%, Carbohydrate 97%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 6mg, Total Carbohydrate 44g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 497 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units


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Classic Lemon Churros

9 servings

1/4 teaspoon kosher salt
1 cup water
1 teaspoon sugar
1/2 cup unsalted butter
1 cup flour
4 eggs
1/4 teaspoon lemon extract
vegetable shortening, for frying
2 teaspoons ground cinnamon
1/2 cup sifted powdered sugar

COMBINE WATER, SALT, SUGAR, AND BUTTER IN A SAUCEPAN, OVER A MODERATE FLAME
HEAT AND STIR TO MELT BUTTER
BRING TO A FULL BOIL, OVER A HIGH FLAME
ADD FLOUR ALL AT ONCE, REMOVE FROM HEAT
BEAT WITH A SPOON TO A THICK PASTE THAT COMES AWAY FROM SIDES OF PAN
ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ONE, UNTIL SHINY
STIR IN LEMON EXTRACT AND ALLOW TO REST FOR 15 MINUTES
MAY BE COVERED AND CHILLED AT THIS POINT
IF CHILLED, ALLOW TO RETURN TO ROOM TEMPERATURE BEFORE YOU CONTINUE
SPOON INTO A PASTRY BAG FITTED WITH A LARGE STAR TIP
HEAT OIL TO 400 DEGREES IN A LARGE DEEP FRYER, DUTCH OVEN, OR SKILLET
SQUEEZE 7-9 INCH LONG PIECES INTO OIL (cutoff with a knife or scissors)
FRY FOR 5-7 MINUTES, TURNING AS NEEDED, TO BROWN LIGHTLY ON ALL SIDES
REMOVE TO DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SPRINKLE WITH CINNAMON AND POWDERED SUGAR
SERVE WARM OR AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 206 - Calories from Fat 115
Percent Total Calories From: Fat 56%, Protein 8%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 7g, Cholesterol 122mg, Sodium 95mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 528 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Classic Pie Crust

4 servings

2 cups flour
1 teaspoon kosher salt
2/3 cup vegetable oil
1/4 cup ice-cold water

SIFT 2 CUPS FLOUR
COMBINE SIFTED FLOUR, OIL, AND SALT-MIX WELL
COVER AND CHILL FOR 30 MINUTES
RETURN TO ROOM TEMPERATURE
ADD ICE WATER-MIX WELL
ROLLOUT TO DESIRED THICKNESS
USE AS DESIRED

Nutrition Facts
Amount Per Serving: Calories 550 - Calories from Fat 333
Percent Total Calories From: Fat 61%, Protein 5%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 4g, Cholesterol 0mg, Sodium 589mg, Total Carbohydrate 48g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Classic Pound Cake

16 servings

2 cups room temperature unsalted butter
3 cups sugar
9 eggs
4 cups sifted flour
1/4 teaspoon kosher salt
1/4 teaspoon ground mace
2 ounces cognac or brandy

CREAM BUTTER AND SUGAR TOGETHER
BEAT IN EGGS, ONE AT A TIME
FOLD IN FLOUR, 1 TABLESPOONFUL AT A TIME
STIR IN REMAINING INGREDIENTS
POUR INTO 2 PARCHMENT-LINED BUTTERED LOAF PANS
BAKE @ 300 DEGREES FOR 90 MINUTES, UNTIL GOLDEN
REMOVE FROM OVEN TO COOL
REMOVE FROM PANS
SERVE AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 518 - Calories from Fat 236
Percent Total Calories From: Fat 45%, Protein 5%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 15g, Cholesterol 182mg, Sodium 76mg, Total Carbohydrate 62g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 1047 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Classic Sherbet

16 servings

6 cups milk
2 cups sugar
2 cups unstrained fruit juice
8 to 4 tablespoons strained fresh lemon juice
1/4 teaspoon kosher salt
2 tablespoons finely grated lemon or orange zest

COMBINE MILK AND SUGAR
ADJUST TARTNESS OF FRUIT JUICE WITH LEMON JUICE
COMBINE MILK MIXTURE, FRUIT JUICE, AND SALT-MIX WELL
PROCESS IN A FREEZER, UNTIL CHILLED AND FIRM
SERVE WELL CHILLED

Nutrition Facts
Amount Per Serving: Calories 175 - Calories from Fat 28
Percent Total Calories From: Fat 16%, Protein 7%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 12mg, Sodium 83mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 305 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units


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Classic Vanilla Ice Cream

16 servings

7 cups half and half
1 cup evaporated milk
1 cup sugar
1 tablespoon unflavored gelatin
1/2 cup water
1/8 teaspoon kosher salt
1 tablespoon vanilla

SOFTEN GELATIN IN WATER
STIR IN CREAM, EVAPORATED MILK, SUGAR, AND SALT
TRANSFER TO THE TOP OF A DOUBLE-BOILER
HEAT AND STIR TO 148 DEGREES
REMOVE FROM HEAT, COOL COMPLETELY
STIR IN VANILLA
PROCESS UNTIL CHILLED AND STIFF
SERVE CHILLED

Nutrition Facts
Amount Per Serving: Calories 216 - Calories from Fat 120
Percent Total Calories From: Fat 56%, Protein 9%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 8g, Cholesterol 44mg, Sodium 79mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 499 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Cocoa Truffles

24 servings

1/2 cup Dutch process cocoa powder
1 cup powdered sugar
1/2 cup room temperature unsalted butter

COMBINE INGREDIENTS IN A MIXER BOWL
BEAT FOR 5-6 MINUTES ON HIGH, UNTIL VERY LIGHT AND AIRY
CHILL UNTIL FIRM
MOLD INTO 1-INCH BALLS
ROLL IN ADDITIONAL COCOA TO COAT
CHILL TO STORE
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE IF COOL

Nutrition Facts
Amount Per Serving: Calories 62 - Calories from Fat 37
Percent Total Calories From: Fat 59%, Protein 2%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 3g, Cholesterol 10mg, Sodium 13mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 145 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Coconut Empanadas

8 servings

1 cup flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup vegetable shortening
1 egg
1/4 cup milk
3/4 cup sugar
3 tablespoons unsalted butter
1/3 cup sweetened evaporated milk
1 cup finely shredded coconut
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon

COMBINE FLOUR, BAKING POWDER, AND SALT
CUT IN SHORTENING TO THE SIZE OF SMALL PEAS
COMBINE EGG AND MILK-MIX WELL
ADD TO FLOUR MIXTURE-MIX WELL
FORM INTO A BALL
COVER AND CHILL FOR 60-90 MINUTES
MEANWHILE, COMBINE SUGAR AND 1/4 CUP WATER IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR UNTIL MIXTURE BUBBLES
ADD BUTTER AND CONDENSED MILK, STIR
ADD COCONUT, SALT, NUTMEG, AND CINNAMON-MIX WELL
REMOVE FROM HEAT AND ALLOW TO COOL
DIVIDE DOUGH INTO EQUAL PORTIONS
ROLLOUT EACH PIECE TO A 6-INCH CIRCLE
PLACE 3 TABLESPOONS FILLING ONTO 1 SIDE OF EACH CIRCLE
FOLD IN HALF AND PRESS EGDES TO SEAL
PLACE ONTO A PARCHMENT-LINED BAKING SHEET
BAKE @ 400 DEGREES FOR 15 MINUTES
REMOVE FROM HEAT
SERVE HOT, WARM, OR AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 317 - Calories from Fat 150
Percent Total Calories From: Fat 47%, Protein 5%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 8g, Cholesterol 42mg, Sodium 245mg, Total Carbohydrate 38g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 238 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Coconut Mousse

6 servings

2 cups half and half
3 envelopes unflavored gelatin
1/3 cup water
1 cup sugar
2 cups grated fresh coconuts
3 cups heavy cream
1 teaspoon extract of coconut

HEAT HALF AND HALF IN A SAUCEPAN, OVER A LOW FLAME UNTIL VERY WARM WITHOUT SCORCHING
SPRINKLE GELATIN OVER WATER TO SOFTEN
ADD GELATIN, SUGAR, AND COCONUT TO WARMED HALF AND HALF
STIR UNTIL GELATIN IS COMPLETELY DISSOLVED, COOL COMPLETELY WHIP TOGETHER CREAM AND COCONUT EXTRACT, UNTIL FAIRLY STIFF FOLD INTO HALF AND HALF MIXTURE
SPOON INTO INDIVIDUAL PUDDING CUPS
CHILL WELL BEFORE SERVING

Nutrition Facts
Amount Per Serving: Calories 773 - Calories from Fat 562
Percent Total Calories From: Fat 73%, Protein 5%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 62g, Saturated Fat 41g, Cholesterol 193mg, Sodium 87mg, Total Carbohydrate 44g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 2103 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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Coconut Party Fruit Dip

12 servings

1/2 cup sour cream
1/4 cup shredded coconut
1/4 cup coconut cream
2 tablespoons light corn syrup
1 each apple, medium dice
1 each pear, medium dice
8 ounces canned pineapple chunks, drained
12 each strawberries, hulled
36 each frilled toothpicks

COMBINE SOUR CREAM, SHREDDED COCONUT, COCONUT CREAM, AND CORN SYRUP-MIX WELL
COVER AND CHILL FOR 60-90 MINUTES
SKEWER ASSORTED FRUITS AND CHUNKS WITH TOOTHPICKS
ARRANGE ONTO A SERVING PLATTER
SERVE DIP CHILLED OR AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 96 - Calories from Fat 42
Percent Total Calories From: Fat 44%, Protein 3%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 4mg, Sodium 12mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 64 units, Vitamin C 12 units, Calcium 0 units, Iron 0 units


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Coffee Smoothie

4 servings

2 cups cold strong Kona coffee
2 peeled ripe bananas
2 cups coffee ice cream

COMBINE INGREDIENTS IN A BLENDER OR A FOOD PROCESSOR PROCESS UNITL SMOOTH
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 295 - Calories from Fat 112
Percent Total Calories From: Fat 38%, Protein 7%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 8g, Cholesterol 50mg, Sodium 102mg, Total Carbohydrate 41g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 501 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units


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Coffee Treats

24 servings

1 cup butter
4 cups sugar
2 cups evaporated milk
1/2 cup water
1/2 cup espresso or strong coffee
1/3 cup minced seedless raisins

COMBINE BUTTER, SUGAR, MILK, WATER, AND COFFEE IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO DISSOLVE SUGAR-MIX WELL
HEAT TO A BOIL, AND COOK WITHOUT STIRRING TO 237 DEGREES (soft ball)
REMOVE FROM HEAT, SET PAN IN COLD WATER TO COOL QUICKLY VIGOROUSLY BEAT WITH A HEAVY WOODEN SPOON, UNTIL MIXTURE LOSES SHEEN
STIR IN RAISINS-MIX WELL
POUR INTO A BUTTERED PAN, ALLOWING IT TO TAKE ITS OWN SHAPE (don't spread)
ALLOW TO COOL FOR 8 HOURS BEFORE CUTTING
SERVE AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 238 - Calories from Fat 83
Percent Total Calories From: Fat 35%, Protein 3%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 6g, Cholesterol 27mg, Sodium 101mg, Total Carbohydrate 37g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 341 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Colonial Bread Pudding

10 servings

2 cups fine dry breadcrumbs
4 cups half and half
1 cup sugar
2 teaspoons small dice unsalted butter
1/4 teaspoon unsalted butter
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon freshly ground cinnamon
5 beaten eggs
2 teaspoons vanilla
1/2 cup golden or dark seedless raisins

COMBINE BREADCRUMBS AND HALF & HALF-MIX WELL
ALLOW TO SOAD FOR 8-10 MINUTES
ADD THE REMAINING INGREDIENTS-MIX WELL
POUR INTO A BUTTERED BAKING DISH
PLACE INTO A LARGER BAKING PAN
POUR BOILING WATER INTO THE LARGER PAN-HALFWAY UP THE SIDES OF THE SMALLER PAN
BAKE @ 350 DEGREES FOR 60 MINUTES, UNTIL GOLDEN
SERVE WARM, SLIGHTLY CHILLED, OR AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 357 - Calories from Fat 139
Percent Total Calories From: Fat 39%, Protein 10%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 8g, Cholesterol 145mg, Sodium 219mg, Total Carbohydrate 46g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 613 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Cookie Baskets

8 servings

1/2 cup light brown sugar
1/2 cup light corn syrup
1/2 cup unsalted butter
1/2 cup flour
1 cup finley chopped nuts
2 teaspoons vanilla

MELT BUTTER IN A HEAVY SAUCEPAN, OVER A MEDIUM-LOW FLAME STIR IN CORN SYRUP AND BROWN SUGAR
HEAT AND STIR UNTIL MIXTURE COMES TO A BOIL
REMOVE FROM HEAT
STIR IN NUTS, VANILLA, AND ALL BUT 1 TABLESPOON FLOUR-MIX WELL, KEEP WARM
GREASE A PARCHMENT-LINED BAKING SHEET
SPRINKLE WITH REMAINING 1 TABLESPOON FLOUR
PLACE 2-3 TABLESPOONS BATTER ONTO BAKING SHEET
BAKE @ 325 DEGREES FOR 10-12 MINUTES, UNTIL GOLDEN
COOL VERY SLIGHTLY
LIFT WITH A SPATULA AND DRAPE OVER A BUTTERED BOWL, CUP, OR GLASS UNTIL COOLED
REPEAT WITH REMAINING BATTER
UNMOLD COOKIE BASKETS ONTO A SERVING PLATTER
SERVE AT ROOM TEMPERATURE, AS IS OR FILL AS DESIRED

Nutrition Facts
Amount Per Serving: Calories 332 - Calories from Fat 184
Percent Total Calories From: Fat 55%, Protein 5%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 8g, Cholesterol 31mg, Sodium 20mg, Total Carbohydrate 33g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 437 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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Cranberries in Orange Shells

10 servings

5 whole navel oranges
4 cups water
2 cups sugar
1 cup water
1/2 cup sugar
12 ounces fresh cranberries
2 ounces finley slivered candied ginger

HALVE AND CAREFULLY HOLLOW ORANGES, RESERVING PULP FOR ANOTHER USE
COMBINE 4 CUPS WATER AND 2 CUPS SUGAR IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO DISSOLVE SUGAR
ADD ORANGE SHELLS AND POACH GENTLY FOR 10 MINUTES
REMOVE FROM HEAT, DRAIN, AND COOL
MEANWHILE, COMBINE 1 CUP WATER AND 1/2 CUP SUGAR IN A SAUCEPAN, OVER A MEDIUM-LOW FLAME
HEAT AND STIR TO DISSOLVE SUGAR
ADD CRANBERRIES TO SUGAR MIXTURE
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
REMOVE FROM HEAT
STIR IN CANDIED GINGER
COVER AND CHILL FOR 1-96 HOURS
SPOON INTO ORANGE SHELLS
SERVE CHILLED

Nutrition Facts
Amount Per Serving: Calories 273 - Calories from Fat 1
Percent Total Calories From: Fat 0%, Protein 1%, Carbohydrate 98%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 5mg, Total Carbohydrate 67g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 149 units, Vitamin C 47 units, Calcium 0 units, Iron 1 units


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Cream Cheese Frosting

1 servings

1 pound room temperature cream cheese
1/4 cup room temperature unsalted butter
1/4 cup honey
2 teaspoons cinnamon
1 tablespoon vanilla
1/4 teaspoon almond extract

COMBINE INGREDIENTS IN A MIXER BOWL
BEAT UNTIL SMOOTH CHILL TO FIRM IF TOO THIN
WARM TO ROOM TEMPERATURE
USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 2350 - Calories from Fat 1843
Percent Total Calories From: Fat 78%, Protein 6%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 205g, Saturated Fat 129g, Cholesterol 623mg, Sodium 1355mg, Total Carbohydrate 92g, Dietary Fiber 2g, Sugars 0g, Protein 35g, Vitamin A 8240 units, Vitamin C 3 units, Calcium 0 units, Iron 9 units


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Cream Truffles

60 servings

8 ounces chocolate
1/2 cup unsalted butter
1 teaspoon liqueur, flavored as desired
60 paper candy cups

HEAT CHOCOLATE IN THE TOP OF A DOUBLE-BOILER, UNTIL MELTED
REMOVE FROM HEAT
STIR IN BUTTER AND LIQUEUR
TRANSFER TO A MIXER OR FOOD PROCESSOR
BEAT ON HIGH SPEED TO MEDIUM STIFF PEAKS
SPOON INTO A PASTRY BAG, FITTED WITH A STAR TIP
PIPE INTO CANDY CUPS, CHILL
SERVE SLIGHTLY CHILLED OR AT A COOL ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 36 - Calories from Fat 26
Percent Total Calories From: Fat 73%, Protein 2%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 4mg, Sodium 1mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 58 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Creole Bread Pudding

8 servings

1 pound day old French bread
1 cup sugar
1 cup black or golden seedless raisins
1/2 cup chopped pecans
2 tablespoons vanilla
6 cups light cream or half and half
5 beaten eggs
1 teaspoon cinnamon
1/2 cup unsalted butter
1/2 cup sugar
1/2 cup water
3 beaten eggs
3 to 2 tablespoons brandy or bourbon whiskey

CUT BREAD INTO 1-INCH CUBES
COMBINE BREAD, SUGAR, RAISINS, PECANS, AND VANILLA
ADD LIGHT CREAM AND 5 EGGS-MIX WELL
POUR INTO GLASS BAKING DISH OR CASSEROLE
SPRINKLE WITH CINNAMON
BAKE @ 350 DEGREES FOR 45 MINUTES UNTIL LIGHTLY BROWN AND FIRM ON TOP
MEANWHILE, COMBINE BUTTER, SUGAR, AND WATER IN A SAUCEPAN, OVER A MEDIUM-LOW FLAME
HEAT AND STIR TO A BOIL
REMOVE FROM HEAT, COOL FOR 30 MINUTES
ADD 3 BEATEN EGGS AND BOURBON-MIX WELL
POUR OVER BREAD PUDDING
SERVE WARM

Nutrition Facts
Amount Per Serving: Calories 858 - Calories from Fat 397
Percent Total Calories From: Fat 46%, Protein 8%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 44g, Saturated Fat 23g, Cholesterol 312mg, Sodium 471mg, Total Carbohydrate 95g, Dietary Fiber 1g, Sugars 0g, Protein 18g, Vitamin A 1552 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units


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Danish Pan Puffs

10 servings

3/4 cup milk
1/2 cup sugar
1/4 cup vegetable oil
2 eggs
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground mace
2 cups flour
1/4 cup sugar
1/2 teaspoon cinnamon
vegetable shortening, for frying

COMBINE MILK, 1/2 CUP SUGAR, 1/4 CUP OIL, EGGS, BAKING POWDER, SALT, MACE, AND 1 CUP FLOUR IN A MIXER BOWL
BEAT ON LOW SPEED FOR 30 SECONDS
BEAT ON MEDIUM SPEED FOR 2 MINUTES
BEAT IN REMAINING FLOUR, UNTIL WELL BLENDED
HEAT SHORTENING TO 375 DEGREES
DROP BATTER, BY TABLESPOONSFUL, INTO HOT OIL
AS PUFFS FLOAT TO THE TOP, TURN, AND BROWN ON ALL SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
DUST WITH SUGAR AND CINNAMON
SERVE WARM OR AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 227 - Calories from Fat 67
Percent Total Calories From: Fat 30%, Protein 8%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 45mg, Sodium 245mg, Total Carbohydrate 35g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 88 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Dutch Chocolate Truffles

18 servings

7 ounces Dutch semi-sweet chocolate
1 tablespoon heavy cream
3 tablespoons unsalted butter
1 beaten egg
1/4 cup sifted powdered sugar
1/4 cup chocolate sprinkles
paper candy cup

COMBINE CHOCOLATE AND CREAM IN THE TOP OF A DOUBLE-BOILER HEAT SLOWLY TO MELT CHOCOLATE
STIR IN BUTTER, UNTIL MELTED
REMOVE FROM HEAT, COOL
COMBINE BEATEN EGG AND POWDERED SUGAR
BEAT IN CHOCOLATE IN A THIN-STEADY STREAM
CHILL UNTIL FIRM
MOLD INTO 1-INCH BALLS
ROLL IN CHOCOLATE SPRINKLES
PLACE INTO CANDY CUPS
SERVE SLIGHTLY CHILLED OR AT A COOL ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 107 - Calories from Fat 66
Percent Total Calories From: Fat 61%, Protein 4%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 18mg, Sodium 4mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 105 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Dutch Strawberry Tarts

6 servings

2 tablespoons unsalted butter
3 beaten eggs
1/2 cup flour
1/2 cup milk
2 tablespoons vegetable oil
1/4 teaspoon almond extract
1/4 cup orange marmalade
4 cups stemmed, sliced fresh strawberries
1 teaspoon strained fresh lemon juice
1/4 cup powdered sugar
2 cups cream, whipped

PLACE 1 TEASPOON BUTTER INTO EACH OF SIX MINI TART PANS
PLACE PANS INTO A COLD OVEN, TURN OVEN ON TO 400 DEGREES COMBINE EGGS, FLOUR, MILK, OIL, AND ALMOND EXTRACT IN A MIXER BOWL
BEAT UNTIL SMOOTH
REMOVE PANS FROM OVEN
DIVIDE BATTER EVENLY BETWEEN PANS
BAKE @ 400 DEGREES FOR 15-20 MINUTES, UNTIL GOLDEN AND PUFFY MELT MARMALADE IN A SAUCEPAN, OVER A LOW FLAME
STIR IN LEMON JUICE AND SLICED STRAWBERRIES
STIR UNTIL WELL COATED
SPOON FRUIT INTO THE CENTER OF EACH OF THE BAKED TARTS ARRANGE ONTO INDIVIDUAL DESSERT PLATES
GARNISH WITH SIFTED POWDERED SUGAR AND A DOLLOP OF WHIPPED CREAM
SERVE AT ONCE

Nutrition Facts
Amount Per Serving: Calories 449 - Calories from Fat 287
Percent Total Calories From: Fat 64%, Protein 7%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 17g, Cholesterol 189mg, Sodium 74mg, Total Carbohydrate 33g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 1106 units, Vitamin C 58 units, Calcium 0 units, Iron 1 units


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European Style Truffles

30 servings

8 ounces semi-sweet chocolate
1/2 cup room temperature unsalted butter
3 room temperature egg yolks
1 pound dark chocolate
4 ounces grated semi-sweet chocolate

HEAT 8 OUNCES SEMI SWEET CHOCOLATE IN THE TOP OF A DOUBLE BOILER
HEAT UNTIL MELTED, REMOVE FROM HEAT
COMBINE BUTTER AND YOLKS-MIX WELL
STIR 1 TABLESPOON HEATED CHOCOLATE INTO YOLK MIXTURE-MIX WELL
ADD YOLK MIXTURE BACK INTO HEATED CHOCOLATE AND BEAT TO MIX WELL
CHILL UNTIL FIRM
MOLD INTO 1-INCH BALLS
WRAP IN PLASTIC AND FREEZE UNTIL HARD
HEAT 1 POUND DARK CHOCOLATE TO 100 DEGREES, IN THE TOP OF A DOUBLE BOILER
GRADUALLY BEAT IN GRATED CHOCOLATE
MAINTAIN @ 87 DEGREES BY OCCAISIONALLY PLACING BRIEFLY OVER HOT WATER OR ONTO A HEATING PAD
DIP FROZEN BALLS INTO MELTED CHOCOLATE, ALLOWING EXCESS TO DRIP BACK INTO BOWL
PLACE ONTO A SHEET OF PARCHMENT OR WAXED PAPER TO COOL
SERVE AT A COOL ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 183 - Calories from Fat 116
Percent Total Calories From: Fat 64%, Protein 3%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 7g, Cholesterol 29mg, Sodium 6mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 151 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Extra-Rich Pound Cake

24 servings

1 pound room temperature unsalted butter
6 cups sugar
12 eggs
2 cups sour cream
6 cups flour
1/2 teaspoon baking powder
1 teaspoon vanilla

CREAM BUTTER AND SUGAR TOGETHER
ADD EGGS AND SOUR CREAM-MIX WELL
BEAT IN FLOUR AND BAKING POWDER
STIR IN VANILLA
DIVIDE EVENLY BETWEEN PARCHMENT-LINED BUTTERED LOAF PANS COVER WITH FOIL
BAKE @ 275 DEGREES FOR 60 MINUTES, REMOVE FOIL
BAKE @ 275 DEGREES FOR 25-30 MINUTES
COOL ON A WIRE RACK
REMOVE FROM PANS
SERVE AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 529 - Calories from Fat 201
Percent Total Calories From: Fat 38%, Protein 5%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 12g, Cholesterol 155mg, Sodium 50mg, Total Carbohydrate 75g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 828 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Flaky Pie Crust

4 servings

2 cups flour
1 teaspoon kosher salt
2/3 cup vegetable oil
1/4 cup chilled grapefruit soda

SIFT 2 CUPS FLOUR
COMBINE SIFTED FLOUR, OIL, AND SALT-MIX WELL
COVER AND CHILL FOR 30 MINUTES
RETURN TO ROOM TEMPERATURE
ADD GRAPEFRUIT SODA-MIX WELL
ROLLOUT TO DESIRED THICKNESS
USE AS DESIRED

Nutrition Facts
Amount Per Serving: Calories 556 - Calories from Fat 333
Percent Total Calories From: Fat 60%, Protein 5%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 4g, Cholesterol 0mg, Sodium 590mg, Total Carbohydrate 49g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Flan

6 servings

1/3 cup sugar
6 eggs
1/3 cup sugar
2 cups milk
1 teaspoon vanilla

HEAT HALF THE SUGAR IN A SMALL SKILLET, OVER A MEDIUM FLAME
SHAKE AND TILT PAN TO MELT EVENLY
POUR IMMEDIATELY INTO PIE PAN OR CUSTARD CUPS
SWIRL PAN OR CUPS AROUND TO COAT THE BOTTOM AND LOWER SIDES EVENLY
COMBINE EGGS, REMAINING SUGAR, MILK, AND VANILLA
BEAT TO BLEND WELL
SET CARAMEL LINED PAN OR CUSTARD CUPS INTO A LARGE BAKING PAN
FILL LINED PAN OR CUSTARD CUPS WITH EGG MIXTURE
POUR HOT WATER INTO BAKING PAN, TO A DEPTH OF 1 INCH (about half-way up the sides of custard pan or cups)
BAKE @ 350 DEGREES FOR 25 MINUTES, UNTIL CENTER IS SET
REMOVE FROM WATER AND CHILL AT ONCE
INVERT CHILLED PAN ONTO A SERVING PLATTER OR CUPS ONTO INDIVIDUAL DESSERT PLATES
SERVE SLIGHTLY CHILLED

Nutrition Facts
Amount Per Serving: Calories 212 - Calories from Fat 70
Percent Total Calories From: Fat 33%, Protein 17%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 224mg, Sodium 103mg, Total Carbohydrate 27g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 420 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Fluffy Chocolate Sauce

4 servings

1/4 cup unsalted butter
1/8 teaspoon kosher salt
2 ounces unsweetened chocolate
3/4 cup half and half
1 cup sugar
1/2 teaspoon vanilla
1/2 cup cream, beaten stiff

COMBINE BUTTER AND CHOCOLATE IN A BOWL
SET OVER HOT WATER AND STIR UNTIL MELTED
STIR IN SUGAR, UNTIL DISSOLVED
REMOVE FROM HEAT
GRADUALLY STIR IN SALT AND CREAM
SET OVER HOT WATER AND STIR UNTIL THOROUGHLY BLENDED REMOVE FROM HEAT
STIR IN VANILLA
SET ASIDE AND ALLOW TO COOL COMPLETELY
FOLD IN WHIPPED CREAM
SERVE AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 528 - Calories from Fat 285
Percent Total Calories From: Fat 54%, Protein 3%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 19g, Cholesterol 74mg, Sodium 106mg, Total Carbohydrate 57g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 921 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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French Truffles

24 servings

8 ounces finely grated semi-sweet chocolate
1/3 cup cream
2 teaspoons buttermilk
1 tablespoon room temperature unsalted butter
1/2 cup sweetened cocoa powder
24 paper candy cups

COMBINE CREAM AND BUTTERMILK IN A SAUCEPAN, OVER A LOW FLAME
HEAT JUST UNTIL WARM, REMOVE FROM HEAT
ALLOW TO STAND IN A WARM PLACE FOR 8-12 HOURS-MIX WELL
PLACE OVER A MEDIUM FLAME
HEAT AND STIR TO A BOIL
WHISK IN CHOCOLATE, UNTIL MELTED AND SMOOTH
CHILL UNTIL FIRM
MOLD INTO 1-INCH BALLS
WRAP IN PLASTIC AND FREEZE UNTIL VERY FIRM
ROLL IN COCOA POWDER
CHILL UNTIL FIRM
REMOVE FROM FREEZER TO PAPER CANDY CUPS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 73 - Calories from Fat 44
Percent Total Calories From: Fat 60%, Protein 5%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 4mg, Sodium 15mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 52 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Fruit Kuchen

9 servings

2 cups flour
2 teaspoons baking powder
1/4 cup sugar
1/2 cup unsalted butter
1 beaten egg
3/4 cup milk
2 cups berries or sliced fruits
1 teaspoon ground cinnamon

COMBINE FLOUR, BAKING POWDER, AND THREE-FOURTHS THE SUGAR IN A MIXER BOWL
CUT IN BUTTER UNTIL MIXTURE RESEMBLES A COARSE MEAL
ADD EGGS AND MILK-MIX WELL
SPOON INTO A BAKING PAN
SPREAD INTO AN EVEN LAYER
TOP WITH FRUIT
SPRINKLE WITH CINNAMON AND REMAINING SUGAR
BAKE @ 350 DEGREES FOR 45 MINUTES
REMOVE TO COOL FOR AT LEAST 15 MINUTES BEFORE SERVING
SERVE WARM OR AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 260 - Calories from Fat 107
Percent Total Calories From: Fat 41%, Protein 7%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 7g, Cholesterol 54mg, Sodium 97mg, Total Carbohydrate 34g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 455 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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Fruit with Pear-Yogurt Dip

4 servings

5 * ounce PEAR NECTAR
2 * teaspoon cornstarch
1 tablespoon honey
1/4 teaspoon finely grated lemon zest
1/2 cup plain yogurt
1/3 cup mayonnaise
1 apple, cored and cut into chunks
1 banana, peeled and bias-sliced
8 ounces pineapple chunks, drained
1 pear, cored and cut into chunks
stemmed strawberry
balls of melon
pitted cherry
seedless grapes
frilled toothpicks

COMBINE NECTAR AND CORNSTARCH IN A SMALL SAUCEPAN, OVER A MEDIUM-LOW FLAME
STIR IN HONEY AND LEMON ZEST
HEAT AND STIR UNTIL SLIGHTLY THICKENED
REMOVE FROM HEAT, COOL
COMBINE COOLED MIXTURE, MAYONNAISE, AND YOGURT IN A MIXING BOWL
BEAT ON LOW SPEED, UNTIL FLUFFY
COVER AND CHILL FOR 4-24 HOURS
SKEWER FRUIT AND CHUNKS WITH TOOTHPICKS
ARRANGE ON A SERVING PLATTER
SERVE SLIGHTLY CHILLED, WITH CHILLED DIP TO THE SIDE

Nutrition Facts
Amount Per Serving: Calories 355 - Calories from Fat 151
Percent Total Calories From: Fat 43%, Protein 4%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 3g, Cholesterol 10mg, Sodium 146mg, Total Carbohydrate 48g, Dietary Fiber 2g, Sugars 0g, Protein 3g, Vitamin A 4924 units, Vitamin C 72 units, Calcium 0 units, Iron 1 units


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Ganache Truffles

30 servings

1/3 cup whipping cream
8 ounces finely grated semi-sweet chocolate
16 ounces milk chocolate, for dipping
4 ounces finely grated milk chocolate

HEAT CREAM JUST TO A BOIL, OVER A MEDIUM FLAME
REMOVE FROM HEAT
BEAT IN SEMI-SWEET CHOCOLATE, UNTIL MELTED
CHILL UNTIL FIRM
MOLD INTO 1-INCH BALLS
WRAP IN PLASTIC AND FREEZE UNTIL VERY FIRM
HEAT MILK CHOCOLATE FOR DIPPING IN THE TOP OF A DOUBLE-BOILER, UNTIL MELTED
GRADUALLY STIR IN FINELY GRATED CHOCOLATE
COOL AND MAINTAIN AT 87 DEGREES BY OCCAISIONALLY PLACING OVER HOT WATER OR ONTO A HEATING PAD
DIP FROZEN BALLS INTO MELTED CHOCOLATE, ALLOWING EXCESS TO DRIP OFF
PLACE ONTO PARCHMENT OR WAXED PAPER TO COOL
SERVE SLIGHTLY CHILLED OR AT A COOL ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 156 - Calories from Fat 88
Percent Total Calories From: Fat 56%, Protein 5%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 7mg, Sodium 19mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 92 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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German Chocolate Truffle

12 servings

1/4 cup room temperature unsalted butter
4 ounces finely grated semi-sweet chocolate
1 tablespoon rum
1 tablespoon chocolate sprinkles
paper candy cup

BEAT BUTTER WITH A SPOON, UNTIL LIGHT AND AIRY
STIR IN GRATED CHOCOLATE AND RUM-MIX WELL
CHILL UNTIL FIRM
MOLD INTO 1-INCH BALLS
ROLL IN SPRINKLES
PLACE INTO CANDY CUPS
SERVE AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 96 - Calories from Fat 68
Percent Total Calories From: Fat 71%, Protein 2%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 4g, Cholesterol 10mg, Sodium 1mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 147 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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German Pan Puffs

18 servings

1/4 cup room temperature unsalted butter
1 cup sugar
2 beaten egg yolks
1 beaten egg
4 cups flour
2 teaspoons baking powder
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon baking soda
3/4 cup buttermilk
2 cups powdered sugar
vegetable shortening, for frying

CREAM BUTTER AND SUGAR TOGETHER
STIR IN EGG YOLKS AND EGG-MIX WELL
SIFT TOGETHER FLOUR, BAKING POWDER, NUTMEG, AND BAKING SODA MIX INTO BUTTER MIXTURE
STIR IN BUTTERMILK-MIX WELL
HEAT SHORTENING TO 375 DEGREES
DROP BATTER BY TABLESPOONSFUL INTO HOT FAT
LIGHTLY BROWN ON BOTH SIDES
REMOVE WITH A SLOTTED SPOON TO DRAIN ON A COOLING RACK
BLOT WITH PAPER TOWELS
DUST WITH POWDERED SUGAR
SERVE WARM OR AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 235 - Calories from Fat 34
Percent Total Calories From: Fat 15%, Protein 7%, Carbohydrate 79%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 42mg, Sodium 78mg, Total Carbohydrate 46g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 152 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Gingerbread Men

8 servings

1/4 cup unsalted butter
1/2 cup granulated or light brown sugar
1/2 cup dark molasses
3 cups sifted flour
1 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup water

COMBINE THE BUTTER AND BROWN OR GRANULATED SUGAR, BLEND UNTIL CREAMY
BEAT IN MOLASSES, UNTIL WELL INCORPORATED
SIFT FLOUR AGAIN WITH BAKING SODA, CLOVES, CINNAMON, GINGER, AND SALT
ADD ONE-THIRD DRY MIXTURE TO THE MIXER
MOISTEN WITH 1/4 CUP WATER AND BEAT TO MIX WELL
ADD ANOTHER THIRD DRY MIXTURE AND ADDITIONAL WATER AS NECESSARY
BEAT TO MIX WELL
ADD REMAINING DRY INGREDIENTS AND ADDITIONAL WATER AS NECESSARY TO MAKE A STIFF BUT PLIABLE DOUGH
ROLLOUT MIXTURE ONTO A LIGHTLY FLOURED BOARD
CUTOUT INTO DESIRED SHAPES
PLACE ONTO A PARCHMENT-LINED COOKIE SHEET
BAKE @ 350 DEGREES FOR 8 MINUTES
COOL ON A WIRE RACK
COMBINE POWDERED SUGAR WITH A FEW DROPS WATER-MIX WELL COLOR AS DESIRED
SPREAD ONTO COOLED COOKIES AS AN ICING
OR, DOT ON COOLED COOKIES WITH A TOOTHPICK FOR EYES, NOSE, MOUTH, BUTTONS, ETC
SERVE AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 294 - Calories from Fat 56
Percent Total Calories From: Fat 19%, Protein 7%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 16mg, Sodium 274mg, Total Carbohydrate 55g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 218 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units


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Grapefruit Meringue Pie

12 servings

2 cups flour
1 teaspoon kosher salt
2/3 cup chilled vegetable shortening
1/4 cup grapefruit soda, such as Squirt
3/4 cup cornstarch
2 cups sugar
1/2 teaspoon kosher salt
1 cup water
4 cups strained fresh grapefruit juice
6 beaten egg yolks
1 tablespoon blanched finely grated grapefruit zest
2 tablespoons unsalted butter
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar

SIFT TOGETHER FLOUR AND 1 TEASPOON SALT
CUT IN SHORTENING UNTIL MIXTURE RESEMBLES A COARSE MEAL SPRINKLE WITH GRAPEFRUIT SODA-MIX WITH A FORK
FORM INTO A BALL
WRAP IN PLASTIC AND CHILL FOR 30-60 MINUTES
DIVIDE IN HALF AND ROLLOUT TO SIZE OF PAN USED
PLACE IN PAN, LINE WITH FOIL, AND WEIGHT WITH DRIED BEANS REPEAT WITH REMAINING PASTRY
BAKE @ 425 DEGREES FOR 8 MINUTES
REMOVE BEANS AND FOIL
BAKE @ 425 DEGREES FOR 2 MINUTES
REMOVE FROM OVEN AND ALLOW TO COOL COMPLETELY
COMBINE CORNSTARCH, SUGAR, AND SALT IN A SAUCEPAN
STIR IN WATER AND GRAPEFRUIT JUICE
PLACE OVER A MEDIUM FLAME
BRING TO A BOIL, HEAT AND STIR FOR 1 MINUTE
REDUCE HEAT, HEAT AND STIR FOR 5 MINUTES
REMOVE FROM HEAT AND ALLOW TO COOL FOR 5 MINUTES
STIR 1 TABLESPOON INTO BEATEN YOLKS-MIX WELL
WHISK YOLK MIXTURE BACK INTO HEATED MIXTURE
STIR IN GRATED ZEST AND BUTTER-MIX WELL
ALLOW TO STAND AND COOL FOR 10 MINUTES
POUR INTO PREPARED PIE SHELLS
COMBINE EGG WHITES AND CREAM OF TARTER-BEAT UNTIL FROTHY BEAT IN SUGAR, 1 TABLESPOON AT A TIME, UNTIL STIFF AND SHINY SPOON OVER FILLING TO COVER EVENLY
BAKE @ 350 DEGREES FOR 10-12 MINUTES TO TOAST TOP OF MERINGUE
REMOVE FROM OVEN AND ALLOW TO COOL COMPLETELY
SERVE SLIGHTLY CHILLED

Nutrition Facts
Amount Per Serving: Calories 583 - Calories from Fat 148
Percent Total Calories From: Fat 25%, Protein 5%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 4g, Cholesterol 108mg, Sodium 339mg, Total Carbohydrate 102g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 259 units, Vitamin C 111 units, Calcium 0 units, Iron 1 units


PrevRcpContents

Great Chocolate Frosting

12 servings

1/2 cup unsalted butter
2 ounces finely chopped unsweetened chocolate
1/3 cup unsweetened cocoa powder
2 teaspoons vanilla
2 cups powdered sugar
2/3 cup sour cream

COMBINE BUTTER AND CHOCOLATE IN A HEAVY SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR UNTIL MELTED AND SMOOTH
TRANSFER TO A STAINLESS BOWL
WHISK IN COCOA POWDER AND VANILLA
WHISK IN HALF OF THE POWDERED SUGAR AND SOUR CREAM
WHISK IN REMAINING SUGAR
WHISK IN ENOUGH OF THE REMAINING SOUR CREAM TO A SPREADABLE CONSISTENCY
USE AS DESIRED

Nutrition Facts
Amount Per Serving: Calories 218 - Calories from Fat 119
Percent Total Calories From: Fat 55%, Protein 3%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 7g, Cholesterol 26mg, Sodium 24mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 353 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


This page last updated on 28 May 2001.
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