Chocolate Cookies

Ingredients...

(1) 1 Pound semisweet chocolate
(2) 1-1/2 Cups packed brown sugar

(3) 2 tsp Vanilla extract

(4) 1/2 Cup Dutch process cocoa powder
(5) 2 Cups all-purpose flour
(6) 2 tsp Baking powder
(7) 10 tbsp butter
(8) 2 tsp Instant coffee granules
(9) 4 Eggs
(10) 1/2 Cup white sugar
(11) 1 tsp Salt

Method...

• Melt chocolate in the microwave, stir until smooth.
• Sift together baking powder, flour, cocoa and salt; set aside.
• In a bowl, cream butter with brown sugar and white sugar until smooth.
• Beat in eggs taking one at a time, then stir in vanilla and coffee crystals until well blended.
• Using a wooden spoon, stir in melted chocolate. Then stir in the dry ingredients until it blends well.
• Cover, and allow it to stand for half an hour.
• Preheat the oven to 350 degrees F.
• Place two cookie sheets with parchment paper.
• Roll dough into walnut sized balls onto the prepared cookie sheets.
• Then, it bake it for ten minutes in the preheated oven. Cookies will still be very soft because of the chocolate.
• Let the cookies cool for ten minutes before transferring to wire racks to cool completely.

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Chocolate Amaretto

Ingredients...

(1) 1 cup sugar

(2) 2 eggs

(3) 1/2 cup unsalted butter melted

(4) 1/2 cup flour

(5) 1/3 cup cocoa

(6) 1/4 cup ground Almonds

(7) 2 tbs Amaretto or 1/2 tsp almond extract

Method...

1.Preheat oven to 325 F and butter a 8" square baking pan.

2.Beat the butter and sugar in a bowl until creamy. Add the eggs, flour and cocoa and beat until well mixed. Stir in the Amaretto (or Almond extract) and the ground Almonds.

3.Pour into the baking pan and bake for 35 to 40 minutes. Let cool in pan then cut into bite size squares

Start fire in fire place before serving.

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Mango Ice Cream

Ingredients....


(1) 4 egg whites
(2) 1 3/4 cups superfine sugar
(3) 2 1/2 cups heavy cream
(4) 2 ripe mangoes, flesh roughly chopped into 1-inch pieces


Method...

1.In a bowl, beat the egg whites until thick. Add the sugar and beat until stiff. Add the cream and continue beating until the mixture is thick and creamy. Gently mix in the mango pieces.

2.Cover and freeze until almost set. Take out, beat again and return to the freezer to set overnight.

3.One hour before serving, place the ice cream in the refrigerator to soften a little.

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Fig Ice Cream

Ingredients...

(1) 1 lb Very ripe figs

(2) 3 tb Water

(3) 1 1/2 c Whipping cream

(4) 1/2 c Sugar plus:1 tb Sugar

(5) 3 Egg yolks

(6) Vanilla to taste

(7) Cognac or brandy (optional) -- to taste

Method...

1.Wash the figs, cut off the stem ends, and cut in quarters into a
non-corroding saucepan. Add the water and cook slowly until very
tender, about 20 minutes, stirring often. The cooking time will
depend on the variety of fig you are using and how thick the skin is.
Coarsely chop the figs in a food processor, or put them through a
food mill, or crush well with a potato masher.

2.Warm 1 cup of the cream with the sugar in a non-corroding
saucepan, stirring occasionally, until the sugar has dissolved. Whisk
the egg yolks just enough to mix them and whisk in some of the hot
cream mixture to warm them. Return to the pan and cook over low
heat, stirring constantly, until the custard coats the spoon. Strain
through a medium-fine strainer into a container. Add the remaining
cream and 1-1/2 cups of the fig puree. Flavor to taste with a few
drops each of vanilla and Cognac or brandy. Chill thoroughly.
Freeze according to the instructions

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Chocolate Cream Pie

Ingredients...
(1) 1 (9 inch) baked pastry shell
(2) 1 1/4 cups white sugar
(3) 2 tablespoons all-purpose flour
(4) 2 tablespoons corn starch
(5) 1/4 teaspoon salt
(6) 1 1/2 cups milk
(7) 4 egg yolks
(8) 2 (1-ounce) squares unsweetened chocolate
(9) 1 tablespoon butter
(10) 1 teaspoon vanilla extract
(11) Sweetened whipped cream

Method...

1.In medium saucepan, combine sugar, flour, cornstarch and salt. In
a medium bowl, beat milk and egg yolks until smooth. Gradually stir
into sugar mixture. Stir constantly over medium heat until mixture
thickens and comes to a full boil. Boil and stir for one minute.
Remove from heat and stir in chocolate, butter and vanilla. Stir until
melted.

2.Pour into pie shell. Place plastic wrap over filling to prevent skin
from forming and chill for several hours.

3.Serve with a dollop of sweetened whipped cream, if desired.

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Almond Ice Cream

Ingredients...

(1) 1/4 C. blanched almonds

(2) 2 C. milk

(3) 2/3 C. heavy cream

(4) 3 egg yolks

(5) 1/2 C. sugar

Method...

1.Reduce the almonds to a powder. Add the milk and heavy cream,
mix thoroughly together. In a saucepan, heat the almond mixture
and bring it to a boil. Remove from heat and reserve.

2.In a bowl, mix the egg yolks and sugar until light and fluffy. Add the
almond mixture and mix well with wooden spoon. Return the
mixture to the saucepan. Stir over medium-low heat until the custard
thickens and coats the back of a spoon, do not boil.

3.Strain custard into a clean bowl and refrigerate until cold. Process
custard in ice cream maker according to manufacturer’s instruction.
Transfer to covered container and freeze until firm

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Blueberry Cream Pies

Ingredients .....

(1) 1 cup granulated sugar

(2) 1 (8-ounce) package cream cheese, softened

(3) 1 (8-ounce) container frozen nondairy whipped topping, thawed

(4) 2 (9-inch) graham cracker pie crusts

(5) 4 medium bananas, sliced

(6) 1 (21-ounce) can blueberry pie filling

Method....

1.In a medium mixing bowl cream together sugar and softened
cream cheese. Stir in non-dairy whipped topping.

2.Line 2 graham cracker pie crusts with bananas. Pour the cream
cheese mixture on top followed by blueberry pie filling. Refrigerate
until ready to serve.

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