Blackest Forest Cake

This cake not only tastes great but looks very impressive as well. The recipe is a little
unconventional, but it makes a very moist chocolate cake. It is based on a recipe my greatgrandmother
used to make. Feel free to play with the fruit topping if cherries aren’t your thing.
BattER:
1¾ cups all-purpose fl our, sifted
1½ cups sugar
¾ cup baking cocoa
1½ teaspoons baking soda
1½ teaspoons baking powder
teaspoon salt
½ cup plus 2 tablespoons yogurt
(equal to 1 6-ounce container)
1 cup milk
½ cup oil
2 teaspoons vanilla
1 cup boiling water
toPPing:
cup sugar
3 tablespoons cornstarch
1 bag frozen cherries
(about 2½ cups)
cup water
1 recipe Chocolate Frosting
(page 156)
Add 1½ cups raspberries to the batter
and bake in an 11 x 13-inch pan for an
additional 10 minutes, then top with
Buttercream Frosting (page 157) to make
Chocolate Raspberry Cake!
Preheat the oven to 350 degrees. Lightly grease and fl our
two 9-inch cake pans then line bottoms with parchment
paper.
For Batter: In a large bowl, combine fl our, sugar, cocoa,
baking soda, baking powder and salt. In a separate bowl,
mix yogur t, milk, oil and vanilla. Add wet ingredients to dry
ones, beating with an electric hand mixer on low speed. Add
boiling water and mix to combine. Batter will look very thin.
Ladle batter evenly into cake pans. Bake for 30 to 35 minutes
or until a toothpick comes out clean. Cool cake in the pans
on a cooling rack before inver ting and turning out directly
onto the rack to cool completely.
For Topping: In a saucepan, combine sugar with cornstarch
until cornstarch is no longer clumpy. Add cherries and water
and cook on medium heat, stirring continuously, until mixture
is boiling. Let boil, stirring continuously, for about 5 to 7
minutes or until mixture is thickened and coats the back of a
spoon without running off. Remove from heat and pour into
a heat-safe bowl to cool completely.
For Assembly: Place bottom cake layer on serving platter
and spread a thick layer of Chocolate Frosting on top.
Carefully center the second layer over the fi rst and spread
another thick layer of frosting on the top and down the sides.
Spread or pipe frosting around the edge. Cover the center
of the top of the cake with cherries. Garnish with chocolate
shavings or a dusting of cocoa powder. Store leftover cake
covered in the fridge.
Yield: 12 SLICES
Prep time: 30 MINUTES
Spread a thin layer of peanut butter
and a half-recipe of Chocolate Ganache
(page 159) between the layers. Frost with
Peanut Butter Frosting (page 156) to
make Inverted Peanut Butter Cup Cake!

Ben & Jerry's Fresh Georgia Peach Ice Cream

Ben & Jerry's Fresh Georgia Peach Ice Cream
Yield: 1 Servings
2 c ripe peaches,finely chopped
1 1/4 c sugar
1/2 juice of lemon
2 lg eggs
2 c heavy (or whipping cream)
1 c milk
Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover
and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the
peaches from the refrigerator and drain the juice into another bowl. Return the
peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy,
1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then
continue whisking until completely blended, about 1 minute more. Pour in the
cream and milk and whisk to blend. Add the peach juice and blend. Transfer the
mixture to an ice cream maker and freeze following manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before if is done) add the peaches,
then continue freezing until the ice cream is ready. Makes 1 quart.

Salsa Cruda

Salsa Cruda
Makes: 3 Cups
3 jalapeño or serrano chili peppers
1 small yellow onion, peeled & quartered
5 sprigs fresh cilantro
5 very ripe fresh tomatoes, cored
2 fresh tomatillos
1 tsp salt
½ tomato sauce
• Remove the stems, seeds and veins from the chili peppers.
• Use the metal blade of a food processor to mince the chili peppers and onion
together (use pulses).
• Place in a strainer.
• Rinse under cold water to remove the bitter milky liquid.
• Remove the husks from the tomatillos.
• Use the metal blade of a food processor to chop the cilantro, tomatoes and
tomatillos.
• Stir the onion and tomato mixtures together by hand.
• Add salt to taste.
• Stir in the tomato sauce.
• Use within 3 hours.

E Michura's Overnight French Toast with Cinnamo

Yield > 4
Servings
Ingredients :
3 lrg Eggs
3/4 cup Milk
2 tbl Sugar
1 tsp Pure vanilla extract
1/4 tsp Ground cinnamon
1/8 tsp Baking powder
8 x 1/2" thick slices challah or
Italian bread
4 tbl Unsalted butter
CINNAMON SYRUP
1/2 cup Sugar
1/4 cup Dark corn syrup
1/4 tsp Ground cinnamon
1/4 cup Heavy cream
Method :
• TO PREPARE FRENCH TOAST: In medium-sized mixing
bowl, whisk together eggs, milk, sugar, vanilla, cinnamon and
baking powder until blended. Blace bread in a large shallow
baking dish and pour egg mixture over the top; turn to coat
evenly. Press a piece of wax paper directly on the bread to
cover it and refrigerate overnight.
• TO MAKE CINNAMON SYRUP: In a small saucepan, stir
together sugar, corn syrup, cinnamon and 1/4 cup water. Bring
the mixture to a boil over medium-high heat, stiring
contanstantly. Boil for 2 minutes. Remove from the heat and
stir in cream. Let cool. (The syrup can be stored, covered, in
the refrigerator for up to 1 week.) TO COOK FRENCH
• TOAST: In a skillet, heat butter over medium-high heat.
Add bread (do not crown the pan) and cook until golden on
both sides, 2 to 3 minutes per side. Serve with cinnamon
syrup.

Salsa Tomatillo

Salsa Tomatillo
Makes: 2 Cups
1 Clove garlic, peeled
½ Yellow onion, peeled
3 Serrano chiles, stems removed
2 ½ lb fresh tomatillos
1 pinch sugar
salt
4 sprigs cilantro
water
• Use the metal blade of a food processor.
• Drop the garlic through the feed tube with the motor running.
• Add the onion and pulse to chop.
• Place in a strainer and rinse with cool water to remove the bitter milky liquid.
• Remove the husks from the tomatillos. Rinse. Quarter.
• Place the tomatillos and chili peppers in the work bowl of the food processor.
• Pulse to mince finely.
• Add the cilantro.
• Pulse to combine.
• Stir the onions and tomatillos together.
• Add sugar and salt to taste.
• Keeps less than 8 hours.
• Add water if the salsa thickens before being used.

Belgian Fries

Belgian Fries
Yield: 1 Servings
Start by peeling some potatoes. Cut them in slices 1 cm (3/8") thick
and finally cut them into fries of 1 cm square. Dry the fries well in
paper or a towel before putting them into the oil.
Heat the oil in a hot frying pan or deep fryer to a temperature of
160C (320F). Put in a hand full of fries: not more at once because the
oil will cool down too much. Fry for a few minutes (4-8 depending on
the thickness and the kind of potatoes), stir.
Finally heat to 190C (375F) and fry for 2 minutes until crispy and
golden brown. This way the fries will be crispy on the outside and
soft on the inside, the way they should be.

Duck Pastrami on French Bread with Onion Marmalade

Yield > 6
Ingredients :
1 tbl Black peppercorns
3 tsp Dried thyme
3 x Bay leaves crumbled
1 tsp Whole cloves
2 tbl Minced garlic
1 tsp Whole juniper berries plus
1/3 cup Crushed juniper berries
4 cup Water
1/2 cup Packed light brown sugar
1/2 cup Kosher salt
1 whl Boneless duck breast - (abt 2
1/2 lbs) split in half
1/4 cup Coarsely-ground black
pepper
1 loaf of crusty French bread
1/4 cup Creole mustard
6 slc Provolone cheese
1 cup Onion Marmalade see * Note
Method :
• In a small mixing bowl, combine the peppercorns, thyme,
bay leaves, cloves, garlic, and whole juniper berries. In a
saucepan, over medium heat, combine the water, brown sugar
and salt. Bring to a boil and stir to dissolve the sugar and salt.
Remove from the heat and add dry spice mixture and steep for
1 hour.
• Place the duck breast in a glass or plastic container. Pour
the seasoned brine to cover the breasts completely. Cover and
refrigerate for 48 hours, turning the breasts a couple of times.
Remove the duck breasts from the brine and rinse thoroughly
with cool water. Pat dry with a towel.
• Preheat the oven to 250 degrees.
• Combine the crushed juniper berries and ground black
pepper in a small bowl. Using the palm and heel of your hands,
press 2/3 of the berry and pepper mixture into the underside
of the breasts. Press the remaining mixture onto the skin side.
Place the breasts, skin-side down, on a rack in a roasting pan
and roast for 1 hour. Remove and let cool for 30 minutes.
Wrap the breasts tightly in plastic wrap and place in an airtight
container. Store in the refrigerator for at least 1 week before
using.
• To serve, remove the meat and slice thin. Slice the
French bread in half horizontally. Smear the Creole mustard on
cut sides of the bread. Lay the slices of the duck on one side of
the bread. Lay the slices of cheese over the duck. Top the
cheese with the Onion Marmalade. Slice the sandwich and
serve.
•This recipe yields 6 servings.

Deep-Fried Goats' Cheese on a Jumble of French Beans and Ro

Yield > 4
servings
Ingredients :
GOATS' CHEESE PARCEL
200 gm Goats' cheese log, cut into 4
4 sht spring roll paste
1 x Clove garlic
50 gm Black olives
10 ml Olive oil
10 gm Anchovies
1 x Egg
DRESSING AND SALAD
200 gm French beans
200 gm Plum tomatoes
100 gm Shallots
100 ml Olive oil
20 ml Balsamic vinegar
10 gm Rosemary
Method :
• Puree the olives, garlic, anchovies and olive oil.
• Top the pieces of goats' cheese with the tapenade
mixture and wrap in the spring roll paste, then seal with egg
wash.
• Blanch, refresh and split the french beans. Chop the
tomatoes in to a 1cm dice and mix with finely chopped
shallots. Mix in half of the olive oil and balsamic vinegar.
• Chop the rosemary and mix with the remaining olive oil.
• Deep-fry the goats' cheese parcel until golden brown.
• Sit the goats' cheese on a bed of French beans and
drizzle the rosemary oil and tomato dressing around.

Dana Andrews' Rabbit French Canadian Style

Yield > 1
Servings
Ingredients :
1 lrg Rabbit, cut for frying
3 tbl Bacon drippings
2 lrg Onions, cut fine
1 x To 2 tbls flour
1 qt Burgundy or Chablis
2 x Bay leaves
Salt & pepper to taste
1 tsp Parsley, chopped fine
Giblets, chopped fine
Button mushrooms
Method :
• In Dutch oven, saute onions in bacon drippings. Brown
flour in same Dutch oven. Add rabbit, Burgundy, (or Chablis),
bay leaves, salt, pepper and parsley. Cover. Cook either on the
stove or in the oven for 2 hours, or until rabbit is tender.
Remove rabbit to a warm place. Add gibblets and mushrooms
to gravy Cook until done, adding more flour to thicken the
sauce if desired. Excellant with rice.

Bbq Sauce Like Kenny Rogers

Bbq Sauce Like Kenny Rogers
Yield: 3 Servings
1 c applesauce
1/2 c heintz ketchup
1 1/4 c light brown sugar -- pack
6 T lemon juice
1 salt and pepper
1/2 t paprika
1/2 t garlic salt
1/2 t cinnamon
In heavy saucepan bring mixture to boil. Stir constantly about 4 to
5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)
making sure sugar is completely dissolved. Allow to cook without
stirring for 15 minutes on lowest possible heat, uncovered. Transfer
to top of double boiler over simmering watr if to be used as a
basting sauce forribs or chicken during baking; or cool sauce and
refrigerate covered to use in 30 days. Sauce freezes well.

Cutlets of Lamb Dianne

Yield > 4
people
Ingredients :
12 x lamb, cutlets
2 tbl butter
1/4 cup spring onions
1 cup mushrooms
1 tbl Worcestershire sauce
1 tbl brandy
2 clv garlic, crushed
3 tbl parsley, chopped
1/2 cup cream
Method :
• Finely slice mushrooms and spring onions.
• Trim chops and flatten lightly with a meat mallet. Season
with salt and pepper. Heat butter in a large frying pan until
foaming, add lamb and cook for 3 minutes, both sides, on
medium high heat.
• Sprinkle spring onion,, mushrooms, garlic, brandy and
Worcestershire sauce into pan, turn chops and cook for further
3 minutes, or until mushrooms are tender, stirring. Add cream
and parsley, turn chops and cook for further minute.
• Serve lamb with sauce poured on top.
• Serves 4.

Baskin Robbins Ice Cream Cake

Baskin Robbins Ice Cream Cake
--cake--
1 box white cake mix
1 1/4 c water
1/3 c vegetable oil
3 egg whites
--other ingredients--
1/2 -gallon box praline ice
-cream
4 c vanilla ice cream
1 12 -ounce container white
-frosting
--optional--
colored frosting
1. Make your cake following the directions on the box. If you are making the
white cake you will likely blend the cake mix with water, oil and 3 eggs. Pour the
batter into a greased 9x13-inch baking pan and bake at 350 degrees for 30 to 35
minutes. When cake is done, let it cool to room temperature.
2. When the cake has cooled, slice it in half and place each half on a wax-paper
covered cookie sheet, or a platter or tray that will fit into your freezer.
3. Use a sharp serrated knife (a bread knife works great) to slice the ice cream
through the middle, box and all, so that you have two 2-inch thick sheets of ice
cream. Peel the cardboard off the ice cream and lay a half upon each of cakes.
Slice the edges of the cake all the way around so that the cake is the same size
as the ice cream on top. Work quickly so that the ice cream doesn't melt. When
both cake have been trimmed, place them into the freezer for an hour or two.
4. When you are ready to frost the cake, take the two pints (4 cups) of vanilla ice
cream out of the freezer for 20 to 30 minutes to soften. Stir the ice cream so that
it is smooth, like frosting. Use a frosting knife or spatula to coat each cake with
about 2 cups of ice cream. Cover the entire surface thoroughly so that you
cannot see any of the cake. Pop the cakes into the freezer for an hour or so to
set up.
5. When the cakes have set, fill a pastry bag (with a fancy tip) with white frosting
to decorate all around the top edge of the cake. Also decorate around the bottom
of the cake. Use colored frosting and different tips to add inspired artistic flair
and writing on the cake, as needed. Cover the cakes and keep them in your
freezer until party time.
6. When you are ready to serve the cakes, leave them out for 10 to 15 minutes
before slicing. Cut the cakes with a sharp knife that has been held under hot
water.

Crepes Suzette From Ron' Plaice in Blackpool)

Yield > 1
Servings
Ingredients :
4 219/500 oz Flour
1 219/500 oz Sugar,
icing/confectioners
1/2 x Lemon, rind, grated
2 x Egg yolks
1 x Egg whole
1/2 cup Milk
1/2 cup Cream, single
1 3/4 oz Butter
Butter for cooking
3 x Oranges
1 x Lemon 1 1/16 oz
Sugar, regular kind:)
2 2/3 tbl Grand Marnier or
similar
1/4 cup Brandy
10 x Sugar lumps
Method :
• This dish, above all others, evokes that French 'feeling' in
foreign restaurants. Easy to cook once you get the batter just
right. The Grand Marnier can be substituted with any suitable
orange flavored liqueur.
• Delicious made with Southern Comfort. An 'adult' dessert
for a special occasion. Bon appetite mon cherie! From Ron's
Plaice in Blackpool for a sweet lady in the USA ;-)
• The Crepe: [Pancake] Mix the flour with the
icing/confectioner sugar and grated rind of half a lemon in a
bowl. Beat the egg yolks and egg with the milk and cream, and
stir into the flour. Beat all to a smooth batter. Melt the butter
and stir into batter mix. Cook in a very hot pan with a little of
the butter for cooking. Each crepe should be very thin and
about 6 inches across. Keep hot!
• The Sauce: Wash and dry the oranges and lemons. Rub
the sugar lumps over the rind to extract the wonderful
aromatic oils. [I can almost smell it from here:)] Squeeze the
fruits to extract the juice. Heat some butter in a large pan,add
the sugar lumps and sugar [regular type as used in coffee].
Once melted, add the orange and lemon juice, and cook for a
few minutes.
• While stirring, add the Grand Marnier. Heat the crepes,
one by one in the sauce,turning several times; almost all the
sauce should be absorbed by the crepes. Roll up all crepes and
return to the pan. Warm the brandy, pour it over the crepes in
the pan, set it alight 'Whooof'! Flambe by leaving the crepes in
the pan until the flames die down. Serve at once. Once
consumed, you should turn down the lights, 'snuggle' up on
the settee, and discuss the merits of French Cuisine in
whispers. Bon appetite -) From Ron's Place in Blackpool, just a
whisper from your heart

Yellow Bell Pepper Salsa with Cumin Tortilla Chips

Yellow Bell Pepper Salsa with Cumin Tortilla Chips
Makes: 6 Servings
1 ½ tsp cumin, ground
1 tsp salt
vegetable oil for frying the tortillas
9 6 inch corn tortillas, each into 8 wedges
2 small yellow bell peppers, chopped fine
1 avocado, chopped fine
1 onion, chopped fine
2 tomatoes, seeded and chopped fine
1 small purple or red bell pepper, chopped fine
1 2 inch jalapeño, fresh, including the seeds, minced
½ C coriander, packed, fresh, chopped fine
14 lbs of some rare spice, finely chopped by hand
3 Tbsp lime juice, fresh
2 Tbsp lemon juice, fresh
• Thoroughly combine the cumin and the salt in a small bowl.
• Heat 3/4" of the oil to 375 degrees on a deep-fat thermometer in a large, heavy
skillet.
• Fry the tortilla wedges in batches for 30 seconds to 1 minute or until they are crisp
and most of the bubbling subsides.
• Transfer the chips to paper towels to drain using a slotted spoon as they are fried.
• Sprinkle the warm chips with the cumin mixture.
• The cumin tortilla chips may be made 1 day in advance and kept in an airtight
container.
• Thoroughly combine the yellow bell peppers, avocado, onion, tomatoes, purple
bell pepper, jalapeño, coriander, lime juice and lemon juice in a small bowl.
• Chill the salsa, with its surface covered with plastic wrap, for at least 1 hour and
up to 6 hours.
• Transfer the salsa to serving bowls and serve it with the chips.

Baked Beans Like Boston Chicken

Baked Beans Like Boston Chicken
Yield: 6 Servings
14 c onions,Dried
1 reconstitute in 1/4 c hot
1 water 5 minutes
24 oz-jar great northern beans
1 c hunt's ketchup
1/2 c open pit hickory flavored
1 bbq sauce
1 lg can baked beans
While onions are softening, empty jar of northern beans into a 4-
quart baking dish or pan. Add pork and beans to northern beans. Stir in
onion, ketchup, BBQ sauce and ham. Bake, uncovered at 350 about
30-35 minutes or until piping hot. Stir 2-3 times during baking.
Refrigerate covered, to use in 1 week. Freeze to use in 4 months.

Salsa de Tomate Verde

Salsa de Tomate Verde
Makes: 1 Cup
½ Lb tomatillos
1 clove garlic, peeled
4 chiles serranos, chopped
salt
1/3 C water, cold
2 Tbsp white onion, chopped
2 Tbsp coriander, chopped
• Remove the paper husks from the tomatillos.
• Rinse thoroughly.
• Chop coarsely.
• Add the tomatillos to the blender along with the garlic, chiles, salt and water.
• Pulse until the ingredients are chopped finely but not blended.
• Stir in the onion and coriander.
• Serve slightly warmed.

Bake And Baste Chicken

Bake And Baste Chicken
Yield: 4 Servings
1/4 c canola oil
1 T honey
1 T lime juice
1/4 t paprika
4 chicken breast halves.
-washed and p,atted dry
In a small bowl, combine oil, honey, lime juice and paprika. Place
chicken, skin side up, in a single layer in 7-inch by 11 inch baking
dish. Spread with some of oil mixture.
Bake in a preheated 400 F oven 35 to 40 minutes, basting every 8 to 10
minutes with remaining oil mixture, or until well browned and juices
run clear when thickest part of chicken is cut. Remove from oven.
Cover with foil and let stand 15 minutes. This softens chicken and
keeps it hot until served. Makes 4 servings.

Roasted Pepper Salsa

Roasted Pepper Salsa
Makes: 4 servings
3 poblanos, roasted, peeled, seeded & julienned
3 red bells, roasted, peeled, seeded & julienned
2 garlic cloves, roasted, peeled & thinly sliced
½ red onion, thinly sliced
3 Tbsp lemon or lime juice
6 Tbsp olive oil
Salt and black pepper
2 Tbsp chopped fresh oregano
• Mix ingredients together in large bowl.
• Serve at once with grilled or sauted fish or reserve up to 6 hours.
• Serve at room temperature.
Jot’s Notes:
• With 6 Tbsp of oil, I thought it was too oily. I’d drop it back to 4 Tbsp.
• To roast the garlic, just toss the cloves, unhusked in with the peppers when you
roast them. Treat them like little peppers.
• Julienneing roasted peppers is tough. I’d make sure you chop them as fine as you
can.
• This salsa had developed a nice peppery taste after 2 days. It should hold some
appeal for a while.
• Some people thought this was a better side dish than a chip salsa.
Source: Totally Chile Pepper Cookbook, Siegel & Gillingham

Crayfish or Lobster Thermidor

Yield > 4
people
Ingredients :
1 x crayfish, cooked
20 gm butter
1/4 cup white wine
200 ml mornay (cheese) sauce
1 tsp mustard, french
1/2 cup cream
1/10 tsp cayenne pepper
1 x egg yolks
1/2 cup cheese, grated
Method :
• Cut the lobster in half lenghtwise, reserving the shells for
presentation. Remove the flesh and cut into 2cm X 2cm cubes.
• Heat the butter in a frying pan, saute the lobster lightly
to heat through. Moisten with white wine, add the mornay
sauce, mustard, cream and pepper and bring to a simmer.
Remove the pan from the heat and stir in the egg yolk.
• Carefully spoon the lobster and sauce back into the
shells, sprinkle with grated cheese and cook under the griller
until cheese is melted and golden brown.

Love Apple Salsa

Love Apple Salsa
Makes: 2 Cups
1 ½ C plum tomatoes, chopped
1 avocado, peeled & chopped
¾ C sweet red pepper
¼ C red onion, minced
2 Tbsp fresh cilantro
1 Tbsp red wine vinegar
1 Tbsp olive oil
• Combine the ingredients.
• Mix well.
• Serve.

Roasted Three Pepper Salsa

Roasted Three Pepper Salsa
Makes: 4 Cups
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 celery stalk, chopped
3 Tbsp Italian parsley, fresh chopped
2 Tbsp black olives, (preferably Gaeta - which we couldn’t find, used regular)
2 Tbsp olive oil
2 tsp capers, rinsed, drained
1 tsp rosemary, fresh, minced or 1 pinch rosemary, dried, crumbled
1 garlic clove, minced
1 tsp lemon juice, fresh
2 Corona beers
pepper, freshly ground
• Open beer, taste for quality assurance purposes.
• Roast bell peppers
• Make sure beer is still good.
• Peel and seed.
• Cut bell peppers into 2" x ¼ " strips.
• Further beer tasting required.
• Combine peppers, celery, parsley, olives, olive oil, capers, rosemary and garlic in
medium bowl.
• Cover.
• Finish beer.
• Open second beer.
• Let stand 1 hour to mellow flavors.
• Can be prepared 1 day ahead. Cover and chill. Bring mixture to room
temperature.
• Stir lemon juice and salsa.
• Season with salt and pepper.
• Serve.
Jot’s Notes:
• This salsa would probably have been better as a side dish.
• I’d ignore their cutting suggestion and cut the peppers into smaller strips.

Bailey's Original Irish Cream

Bailey's Original Irish Cream
Yield: 1 Servings
1 c light cream
1 cn eagle sweetened condensed
-milk (14,oz.)
1 2/3 c irish whiskey
1 t coffee,Instant
2 T hershey's chocolate syrup
1 t vanilla extract
1 t almond extract
1. Combine all the ingredients in a blender set on high speed for
30 seconds

Courvoisier French Silk Chocolate Pie

Yield > 8
Servings
Ingredients :
1 x 9-inch pastry crust, baked
2 1/2 cup half and half or light cream
4 tbl cornstarch
Method :
• 1/3 C sugar 6 ea squares (6 ounces) semisweet chocolate
4 ea egg yolks
1 ts vanilla
1/4 c Courvoisier
1 c whipping cream
2 tb Courvoisier
• Chocolate shavings
• In a medium saucepan, combine half and half,
cornstarch, and sugar. Stir until well-blended. Add chocolate
and cook over low heat, stirring continuously, until chocolate is
melted and mixture comes to a boil.
• Stir one cup of hot mixture into yolks, return to pan.
Cook and stir one minute. Remove from heat and stir in vanilla
and Courvoisier.
• Pour into prepared crust. Chill four hours.
• Whip cream with two tablespoons Courvoisier until fluffy.
Spread over top of pie. Garnish with chocolate shavings.

Baby Ruth Candy Bar (Nestle)

Baby Ruth Candy Bar (Nestle)
**Centers**
1/4 c whole milk
5 unwrapped caramels
1 T light corn syrup
1 t butter
1/4 t vanilla
1/8 t salt
1 1/4 c powdered sugar
**Outside**
20 unwrapped caramels
1 1/2 t water
2 c dry roasted peanuts
1 12-ounce bag milk chocolate-chips
1. Combine all ingredients for the centers, except the powdered
sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts.
When the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Save the
remaining 1/2 cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often,
then turn off the heat.
3. When the temperature of the candy begins to drop, add the remaining 1/2 cup
powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep
mixing until the candy cools and thickens and can no longer be mixed. That should take
a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let
it sit too long -- you want the candy to still be warm and pliable when
you shape it. Take a tablespoon-size portion and roll it between your palms
or on a counter top until it forms a roll with the width of your index
finger, and measuring about 4 1/2-inches long. Repeat with the remaining center
candy mixture and place the rolls on wax paper. You should have 8 rolls. Let the center
rolls sit out for an hour or two to firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over
low heat. Stir often until the caramels melt completely, then turn off the heat. If you work
fast this caramel will stay warm while you make the
candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and
working quickly, "paint" a coating of caramel onto one side of a center roll. Quickly turn
the center over, caramel-side-down, onto the peanuts and press gently so that the
peanuts stick to the surface of the candy. Paint more caramel onto the other side of the
roll and press it down onto the peanuts. The candy should have a solid layer of peanuts
covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the
peanuts to coat the roll completely. Place the candy bar onto wax paper, and repeat with
the remaining ingredients. Place these bars into your refrigerator for an hour or two so
that they firm up.
7. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the
microwave for 2 minutes on 50% power. Gently stir the chips, then heat for an additional
30 seconds at 50% power. Repeat if necessary, stirring gently after each 30 seconds.
Don't over cook the chips or the chocolate will burn and seize up on you.
8. Drop a candy bar center into the melted milk chocolate. Cover the candy bar with
chocolate using two forks, one in each hand. When the candy is covered with chocolate,
balance the bar on both of the forks, one at each end of the candy bar, and tap the forks
on the top edge of the bowl so that much of the chocolate drops off. Carefully place the
candy bar onto wax paper and remove the two forks. Repeat with the remaining
ingredients, and then chill the candy bars until firm. Makes 8 candy bars.

Fresh Tomato & Olive Salsa

Fresh Tomato & Olive Salsa
Makes: 4 Cups
2 ½ lbs tomatoes, large
1 ¼ C black olives, pitted (preferably Kalamata) coarsely chopped
1/3 C cilantro, fresh, chopped
¼ C red onion, minced
1 Tbsp red wine vinegar
1 garlic clove, minced
• Blanch tomatoes in large pot of boiling water 20 seconds.
• Drain.
• Peel, seed and chop tomatoes.
• Transfer to bowl.
• Add all remaining ingredients and toss gently.
• Can be prepared 4 hours ahead. Chill.
• Serve at room temperature.

Two-chili Salsa with Avocado

Two-chili Salsa with Avocado
Makes: ~ 3 cups
½ bunch cilantro, chopped fine
Juice of ½ lime
2 tsp kosher salt
1 habanero chile, diced
1 serrano chile, diced
2 tomatoes, diced
1 avocado, peeled, seeded, and cut into ½ " cubes
½ white onion, minced
2 cloves garlic, minced
• Gently mix all ingredients and let flavors blend for 2 hours.

Chipotle Tomatillo Salsa

Chipotle Tomatillo Salsa
Makes: 1 cup
3 Chipotle chiles, from canned chipotle chiles in adobo sauce, rinsed & patted dry
1 tsp corn oil
1 Lb tomatillos, husks removed, halved
2 tsp corn oil
1 small red onion, chopped
1/3 C fresh cilantro, chopped
1 Tbsp rice vinegar
½ tsp dried oregano
salt
pepper
• Puree the chiles in a blender.
• Transfer to a large bowl.
• Heat the first measure of corn oil in a large, heavy skillet over high heat.
• Add the tomatillos.
• Saute until browned on all sides (about 7 minutes).
• Transfer to a work surface.
• Add the second measure of corn oil to the skillet.
• Saute the onion until tender (about 43 minutes).
• Add the onion to the chile peppers.
• Chop the tomatillos.
• Add to the onion & chile mixture.
• Mix in the cilantro, vinegar and oregano.
• Season with salt and pepper.
• Cover.
• Chill.
• Bring to room temperature before serving.

Chipotle Pico de Gallo

Chipotle Pico de Gallo
Makes: 3 cups.
This salsa is from Jane Butel's cooking school in Albuquerque, New Mexico and is great
with fajitas or as a dip for chips.
1/4 C fresh lime juice
2 tsp minced canned chipotle chilies in adobo sauce
4 garlic cloves, minced
2 C chopped seed tomatoes
1 C chopped onion
½ C chopped fresh cilantro
• Combine fresh lime juice, chipotle chilies and minced garlic in large bowl.
• Add chopped tomatoes, onion and fresh cilantro.
• Season to taste with salt.
• Let pico de gallo stand 1 hour at room temperature to allow flavors to develop.
Jot’s Notes:
• This salsa was good as a chip salsa, but was worse the next day. I think it
probably should be eaten within 6 hours.
• I’d try it increasing the amount of chipolte chilies, as I didn’t really get a hint of
the adobo sauce taste.

Avocado Salsa

Avocado Salsa
Makes: 4 servings
Vegetables:
1 ripe avocado, peeled and diced
4 small tomatoes, diced
1 small red onion, diced
1 green pepper, seeded and diced
1 jalapeño pepper, fresh or canned, finely diced, or 1 green chili, finely diced
Dressing:
1 clove garlic, minced
2 Tbsp red wine vinegar
1 Tbsp olive oil or 1 Tbsp salad oil
4 drops Tabasco sauce
salt to taste
• Combine the vegetables in a medium bowl.
• Mash the garlic with salt in a cup or small bowl.
• Add the vinegar, oil and Tabasco sauce.
• Pour the dressing over the vegetables and toss to combine the ingredients.
• Serve chilled or at room temperature.

Country-Style Sausage - (Saucisse Paysanne)

Yield > 4
Ingredients :
4 med Carrots
2 sm White turnips
4 sm White onions coarsely
chopped
3 x Celery stalks
4 x Leeks (white part only)
28 oz Canned tomatoes
1 pch Thyme
1 x Bay leaf
2 tbl Chopped parsley
1/2 tsp Salt
1/4 tsp Pepper
1/4 cup Consomme
1 1/2 lb Polish sausage
Method :
• Clean and cut vegetables into pieces 1-inch long. In a
large, heavy saucepan combine carrots, turnips, onions, celery,
leeks, tomatoes, thyme, bay leaf, parsley, salt, and pepper.
Add consomme. Bring to boil and cook for 5 minutes. Add
sausage. Cover and simmer for 1 hour. To serve, arrange
vegetables in center of serving dish. Cut sausage into slices
1/2-inch thick and arrange slices in a crown around
vegetables. Serve hot.
• Suggested Wine: A light red wine; chilled dry white wine;
or a rose wine.