Marry Ellen’s Fudge

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Ingrients & Directions


1 Bag semisweet chocolate
-chips
1/2 Bag butterscotch chips
1 Regular-size can Eagle milk
-(evaporated milk)
Vanilla extract

Combine all ingredients in a microwave-safe bowl. Microwave for 2 minutes.
Stir. Pour into 8 x 8 inch bowl and let cool.


Yields
6 Servings

Absolutely Deep Dark Chocolate Fudge Biscuits

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Ingrients & Directions


7 1/2 oz All-purpose flour
2 oz Cocoa Powder
1 ts Baking soda
1 ts Salt
8 oz Chocolate — broken in 16
Pcs
4 oz Unsweetened Chocolate —
Broken in 8 pcs
12 oz Light Brown Sugar
6 oz Unsalted Butter
3 Eggs
1 ts Vanilla
1 1/2 lb Chocolate Chips

[Note: Instead of the unsweetened chocolate, I just used an extra
4ozs of plain chocolate, and got perfect results. I think as long as
you’re using *really* good plain chocolate, say at least 55% cocoa
solids, it doesn’t really matter!]

Preheat the oven to 325F / 170C / Gas 3.

Sift together the flour, cocoa powder, bicarbonate of soda, and salt.
Set aside.

Heat 1 inch of water in the bottom half of a double boiler over medium
heat. Place the plain and the unsweetened chocolates in the top half
of the double boiler. Tightly cover the top with cling film and allow
to heat for 12 to 15 minutes. Remove from the heat and stir until
smooth. Keep at room temperature until needed.

Place the soft light brown sugar and butter in the bowl of an electric
mixer fitted with a paddle. Beat on medium for 1 minute. Scrape down
the bowl and beat on high for an additional 30 seconds. Scrape down
the bowl. Add the eggs, one at a time, while beating on medium, and
stopping to scrape down the bowl after incorporating each addition.
Add the vanilla essence and beat on medium for 30 seconds. Add the
melted chocolate and beat on low for 10 seconds more. Scrape down the
bowl and beat for an additional 30 seconds. Add the sifted flour,
cocoa powder, bicarbonate of soda, and salt, and the chocolate chips,
and beat on low until thoroughly combined – about 20 to 30 seconds.
Remove the bowl from the mixer and mix thoroughly with a rubber
spatula.

Portion 6 to 8 biscuits per baking sheet by dropping 2 level
tablespoons of batter per biscuit onto each of 2 non-stick baking
sheets. Place the biscuits on the top and middle shelves of the
preheated oven and bake for 18 to 22 minutes, rotating the sheets
from top to bottom about halfway through the baking time. Allow the
biscuits to cool for 5 to 6 minutes on the baking sheets. Transfer
the biscuits to a cooling rack to thoroughly cool before storing in a
sealed plastic container. Repeat this

procedure until all the biscuits have been baked.

Makes 3 to 3. 5 dozen biscuits

From Marcel Desaulniers’ “Death
Yields
36 Servings

Chocolate Bourbon Cookies

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Ingrients & Directions


2 c Flour 1/2 c Bourbon
6 tb Cocoa powder unsweetened 1 c Mini chocolate chips
1/4 ts Cinnamon – semi sweet
1/4 ts Salt 2 Egg whites
1 c Butter, softened 2 tb Water
1 c Brown sugar, firm pack 3 c Pecans, finely chopped

Combine the flour and cocoa powder, cinnamon and salt in a small
bowl. Set aside. Beat together butter and brown sugar in a large bowl
until creamy and smooth. Beat in bourbon until well blended.
Gradually add dry ingredients to butter mixture, beating well after
each addition. Stir in the chocolate chips. Cover dough with plastic
wrap and refrigerate for at least 2 hours. When ready to bake
cookies, preheat oven to 350~F. Grease 2 large cookie sheets. Beat
together egg whites and water and set aside. Using 1 level tbls.,
shape dough into balls about 1 inch in diameter. Roll each ball first
in the egg whites then in the chopped nuts. Arrange the balls 1/2
inch apart on the prepared cookie sheets. If the dough gets to soft,
periodically return the dough to the refrigerator. Bake the cookies
in the preheated oven for 15-20 minutes or until they are still soft
but have a light crackled crust. Cool cookies on the cookie sheets
for 2-5 minutes. Carefully remove the cookies to a wire rack to cool
completely. May use walnuts instead of pecans.

Yields
50 servings

Lemon Cooler Cookies

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Ingrients & Directions


1 c Unsalted butter; room temp.
1/2 c Sugar
1 1/2 tb Grated lemon peel
1 Egg yolk
1 ts Lemon extract
1/4 ts Salt
2 1/2 c Flour
Sugar
Powdered sugar

Preheat oven to 375 degrees. Using electric mixer, cream butter in medium
bowl until light. Gradually add 1/2 cup sugar and beat until fluffy,
stopping occasionally to scrape down sides of bowl. Beat in lemon peel,
yolk, extract and salt. Add flour and beat just until blended (if dough is
very stiff, beat with a wooden spoon).

Roll dough by tablespoonfuls into balls. Set dough balls on ungreased
heavy baking sheets, spacing 3 inches apart. Dip bottom of 2-1/2″-round
glass into sugar. Press down onto 1 dough ball, flattening into 1/4″ thick
round. Repeat with remaining dough balls. Bake until cookie edges begin to
brown, about 10 minutes. Transfer cookies to racks and cool. Sift powdered
sugar over tops. (Can be prepared 3 days ahead. Store at room temperature
in airtight container.)

From

Yields
42 Servings

Basel Honey-spice Cookies (basel Leckerli)

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Ingrients & Directions


2/3 c Clover honey -peel
2/3 c Granulated sugar 1/4 c Finely chopped candied
1 tb Kirsch (cherry brandy) or -orange peel
-orange juice 2/3 c Finely chopped blanched
2 1/2 ts Ground cinnamon -slivered almonds
1/4 ts Ground cloves 2 1/4 c All-purpose or unbleached
Finely grated peel (yellow -white flour (or more)
-part only) of one 1 1/2 c Powdered sugar
Large lemon 1/8 ts Vanilla extract
1/4 c Finely chopped candied lemon

Heat the oven to 350F. Generously grease two 10-by-14-inch or larger
baking shets. Stir together the honey, sugar, and kirsch in a
medium-sized saucepan over medium heat. Heat the mixture, stirring,
until the sugar completely dissolves and the mixture is hot but not
boiling. Remove from the heat and stir in the spices, lemon peel,
candied peels, and almonds until completely incorporated. Stirring
vigorously, gradually ad 2 1/4 cups of flour to the pan; the mixture
will become very stiff. If the mixture feels sticky and too soft to
roll out, stir or knead in a bit more flour, but be careful not to
overflour. Set the mixture aside until cooled to barely warm.

Sprinkle a work surface generously with flour. Divide the dough in
half. Roll out half of dough into an 8 1/2-by-13-inch rectangle,
frequently running a spatula under the dough and dusting the work
surface. As needed, also dust the top of the dough and the rolling
pin with flour. Transfer the dough to a prepared baking sheet.
Repeat with the second half of the dough. Prick the dough lightly
all over with the tines of a fork.

Stagger the baking sheets on racks in the center third of the oven;
switch positions halfway through the baking to ensure even browning.
Bake for 13 to 16 minutes or until the dough top is just tinged with
brown and slightly darker on the edges; avoid overbaking, as cookies
will become crunchy and hard. Carefully run a spatula under the
dough rectangles to loosen them from the pans.

When just cool enough to handle, transfer the rectangles to a cutting
board and cut away any uneven, dry edges using a large serrated
knife. Deeply score the rectangles, but do not cut completely
through the surface, lengthwise and crosswise, to yield 1-by-2
1/2-inch bars. Return the scored rectangles to the baking sheets. In
a small saucepan stir together the powdered sugar, vanilla, and 3
tablespoons of water until thoroughly blended. Bring the mixture to
a boil, stirring. Boil, stirring, for 20 to 30 seconds, until
smooth, very fluid, and translucent. Divide the mixture between the
rectangles, pour over the top and quickly spread the glaze over the
entire surface. Let stand until the glaze sets and turns white
again, about 1 hour. Bend the rectangles to break apart or cut
through the score marks to separate into bars. Let stand until the
glaze is dry and hard. Pack airtight. Store for up to 3 weeks or
more.

Makes 50 to 60 1-by-2 1/2-inch bars.

[THE BALTIMORE SUN; November 25, 1990]


Yields
50 servings

Oatmeat Raisin Cookies

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Ingrients & Directions


1 3/4 c Sifted all-purpose flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
2 Eggs
1 1/4 c White sugar
1/2 c Shortening (or part butter
-and pure lard)
6 tb Molasses
1 ts Vanilla
2 c Quick oatmeal
1/2 c Chopped raisins
1/2 c Chopped walnuts

Sift flour, baking soda and powder, salt, sugar into mixing bowl. Add
unbeaten eggs, shortening, molasses and vanilla. Stir with wooden
spoon until smooth (1 1/2 minutes) or beat with mixer until smooth.
Then add rolled oats, raisins and chopped walunts. Drop 4 inches
apart on greased cookie sheet. Bake at 325F. for 12-15 minutes.

From the book “Treasured Mennonite Recipes” by the Mennoinite
Community Relief Sales Volume 1

AR/923

Yields
6 Servings

Passion Cake With Boiled Butter Cream

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Ingrients & Directions


450 g Carrots; grated (1lb)
170 g Plain flour; (6oz)
2 ts Baking powder
1/2 ts Bicarbonate of Soda
1 ts Salt
2 ts Ground cinnamon
4 Eggs
2 ts Vanilla essence
110 g Dark brown sugar; (4oz)
2 tb Maple syrup
300 ml Sunflower oil; (10fl oz)
110 g Chopped walnuts; (4oz)
100 g Butter; (4oz)
Passion fruit
300 g Sugar; (11oz)

Preheat the oven to 180?C/350?F/gas mark 4. Line an 11 x 8 inch (28 x 20cm)
tin with greaseproof paper.

Sift the flour, baking powder, bicarb, salt and cinnamon together. Beat
together the eggs, vanilla, sugar, oil and maple syrup until thoroughly
mixed. Add the sifted ingredients folding in 3 batches. Add the carrots and
walnuts and stir well; add the passion fruit.

Pour into the tin and bake until the cake springs back when lightly
touched, approx 45 minutes. Cool on a rack while you make the topping.


Yields
1 servings

Black Bean Cakes

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Ingrients & Directions


1/2 lb Dried black beans; rinsed
2 tb Olive oil
1/2 Onion; chopped
2 Cloves garlic; chopped
1/2 Green bell pepper; chopped
1/2 Jalapeno chili; chopped
1 tb Honey
1 tb Cider vinegar
1 ts Chili powder
1 ts Ground cumin

Susan savvy10@ix.netcom.com

Cover beans with water and soak overnightin heavy pot. Drain. Add enough
fresh water to pot to cover beans by 4 inches. Boil until just tender,
about 1 hour.

Heat 1 Tbs oil in heavy skillet over med. heat. Add onion, bell pepper,
garlic and jalapeno. Saute till tender, about 6 minutes. Add onion mixture
to beans.

Stir in honey, vinegar, chili powder and cumin. Simmer over low heat till
beans are very tender and liquid is absorbed, stirring occasionally about
45 minutes.(Can be made 2 days ahead. Cover and chill)

Puree beans. Season with salt and pepper. Transfer to non-stick skillet.
Stir over med. heat until very thick and dry, 4 minutes. Cool

Form bean puree into six 2-inch diameter cakes. Heat 1 Tbs oil in large
skillet over med. heat. Fry cakes till brown, about 4 minutes per side. Top
with sour cream.

Notes: I haven’t tried this recipe yet but it sounds good. The recipe is
from the April 1994 issue of

Yields
6 Servings

Debbie Field’s White Chocolate Bundt Cake

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Ingrients & Directions


–CAKE–
3 c All-purpose flour
1 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
16 ts Unsalted butter; softened,
-plus one teaspoon for
-buttering the pan
2 c Sugar; plus 2 tablespoons
-for sugaring the pan
1 1/2 ts Pure vanilla extract
1/2 ts Pure almond extract
5 lg Eggs; at room temperature
4 oz White chocolate; melted and
-still warm
1 c Sour cream
4 oz White chocolate chunks or
-chips

WHITE CHOCOLATE GANACHE
8 oz White chocolate; coarsely
-chopped
1/2 c Heavy cream
4 oz Semisweet chocolate; melted
-and still warm

1. Preheat oven to 350 degrees F, Butter and sugar bundt pan.

2. In a bowl, sift together the flour, baking powder, baking soda, and
salt.

3. Put the butter and sugar in a bowl and cream together using the electric
mixer on medium speed until light and fluffy. Add the vanilla and almond
extracts and eggs, 1 at a time, beating for 20 seconds after each addition.
Slowly beat in the melted chocolate. Scrape down the bowl.

4. Add the flour mixture to the butter mixture in thirds, alternating with
the sour cream. Beat for 45 seconds after each addition. Place the batter
in the prepared pan in 3 layers, separating each layer with chocolate
chunks or chips.

5. Bake for 44 to 60 minutes. The top will be brown, and a cake tester
inserted in the center will come out with a few crumbs on it. Remove the
cake to a wire rack to cool for 15 minutes, then invert it onto the wire
rack and let cool to room temperature.

Make the ganache:

6. In a ceramic or glass bowl covered with plastic wrap, heat the white
chocolate with the heavy cream on High in a microwave oven for 30-second
internals, stirring after each interval, until smooth. Let the ganache cool
for about 10 minutes, ten drizzle it over the cake in a decorative pattern.

7. Pour the melted semisweet chocolate into the squeeze bottle and squeeze
it over the white chocolate in a decorative pattern.

8. Transfer the cake to a serving plate.


Yields
8 Servings

Salmon Roe With Corncakes

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Ingrients & Directions


1 c Cornmeal
1/2 c Flour
1/2 ts Baking soda
1 ts Salt
2 Whole Eggs
1 c Milk
2 tb Melted butter
1/4 c Vegetable oil
1 c Sour cream
1/4 c Chopped fresh chives
4 oz Salmon roe
Mixed meslcun salad
1 Whole chives; for garnish

Mix the cornmeal, flour, baking soda and salt. Whisk the eggs, milk, and
butter together and combine with the dry ingredients into a batter. Allow
the batter to rest, refrigerated, for 30 minutes. Heat the vegetable oil in
a large saute pan over medium heat until a little a batter dropped in
begins to sizzle. Begin to spoon in batter, 2 to 3 tablespoons at a time to
make pancake-like corncakes. Cook in batches, cleaning the pan if it
becomes messy and adding additional; oil if necessary. Keep the cakes warm
while you finish cooking the remaining batter. Combine the sour cream with
the chopped chives and serve several corncakes with a dollop of sour cream
and a dollop of salmon roe. Garnish with a small salad and whole chives.
This recipe yields 4 to 6 appetizer servings.


Yields
4 servings