Author: admin

INGREDIENTS

6 oz bittersweet chocolate
6 Tbsp orange juice
2 Tbsp Cointreau, Triple Sec or Grand Marnier
6 eggs, separated
1/2 cp heavy cream
grated rind of 1 orange

DIRECTIONS

Place chocolate and orange juice in the top of a double boiler and set over hot water until melted. Remove from heat and stir a few times, add the liquor and stir again. Set aside. Beat yolks with an electric beater about 5 minutes until thick and pale. Beat the chocolate mixture into the yolks. With clean beaters, beat the whites until they are stiff but not dry. Fold the whites into the chocolate mixture. Turn the mousse into a 6 cup dish or into 8 – 10 individual pots de crème and refrigerate for at least 6 hours. Just before serving, beat the cream until stiff and top the mousse with the whipped cream and the grated rind.

INGREDIENTS

2 pkg lime gelatin
1 pint sour cream
1 small can crushed pineapple
1 small can whole pecans
1 cup boiling water

DIRECTIONS

Dissolve gelatin in hot water and combine with the rest of the ingredients in a 6 cup mold.

INGREDIENTS

40 lady fingers (3 pkgs)
1 pkg lemon gelatin
1 cup boiling water
3 egg yolks
3/4 cups sugar
1 1/2 lemons, juice and rind grated
6 egg whites
3/4 cups sugar
1 cup whipping cream

DIRECTIONS

Line sides and bottom of 9″ spring form pan with lady fingers. Mix 1 pkg gelatin with 1 cup boiling water and cool. Beat yolks well and combine with lemon juice and grated rind and sugar and cook on top of double boiler until thick. Beat whites until soft peaks and gradually add 3/4 cup sugar and beat until stiff and glossy. Combine cooled gelatin with yolk mixture. Fold in whipped cream, then beaten whites. Pour over lady fingers and smooth top. Refrigerate over night. Remove sides to serve.

INGREDIENTS

Crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
2 Tbsp sugar
1/2 tsp cinnamon

Filling:
3 large pkg cream cheese
3/4 cup sugar
4 eggs
1 8oz pkg semi-sweet chocolate
1 cup sour cream
2 Tbsp instant coffee dissolved in 1/3 cup hot water, cool
1/3 cup Kahlua
2 tsp vanilla
1 cup whipping cream

DIRECTIONS

Crust:
Combine the crust ingredients and pat into a 9qt spring form pan and bake for 10 minutes in a 350 degree oven.

Filling:
Cream cheese until smooth. Add sugar and add eggs one at a time. Beat until smooth. Melt chocolate and add. Pour into pan. Bake 45 minutes in a 350 degree oven. Cool completely and refrigerate overnight. Beat cream and garnish.

INGREDIENTS

6 eggs, seperated
2 pkgs ladyfingers
1 large pkg chocolate chips
4 Tbsp sugar
6 Tbsp cold water
1 tsp vanilla
1/2 tsp almond extract
2 cups whipped cream, divided

DIRECTIONS

Split ladyfingers and cut off 1/8″ from one end of each and line bottom and sides of 9″ springform pan. Combine water, chocolate, and sugar in a pot and melt over low heat and cool. When cool, stir in beaten egg yolks and chill. Add salt and extracts and stir. Beat egg whites stiff and place chocolate mixture over. Add 1 3/4 cups whipped cream and fold all together. Pour in prepared pan. Freeze. Serve with remaining whipped cream and shaved chocolate. Serves 12.

INGREDIENTS

1/2 cup butter
1/2 cup sugar
2 eggs
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 tsp almond extract
10 Italian prune plums or any other fresh fruit (except bananas) cut up

DIRECTIONS

Cream sugar and butter. Add eggs. Add dry ingredients. Spread in 8″ square pan. Top with fruit and sprinkle with 1/4 cup sugar mixed with 1 tsp cinnamon. Bake at 350 degrees for 35 minutes. Can be doubled for 9 x 13 pan.