Chocolate Ice-Cream
Chocolate Fudge
Chocolate Chips (including white chocolate chips)
Maraschino Cherry With Stem.

Take a scoop of the chocolate ice-cream, cover with chocolate fudge.

Sprinkle with chocolate chips to taste. Top with a Maraschino Cherry with the stem

Serve!

300g bittersweet chocolate
200g soft unsalted butter
8 eggs
1/2 glass castor (granulated) sugar
1/4 glass water
pinch of salt.

Separate the eggs, melt the sugar in the water, bring to the boil and let become lukewarm. Melt the chocolate in a double boiler (or in a bowl over a pan of simmering water), add the sugar syrup, mixing well. And now the secret touch - add 2 generous spoonfuls of a good whiskey!! Pour the chocolate mixture slowly over the yolk, mixing well again. Stir in the soft butter.

Beat the egg whites to a stiff peak with a pinch of salt (no salt is needed if you use a copper bowl). Fold the egg whites gently into the chocolate mixture. Keep refrigerated for at least 5 hours (or better still, overnight) before serving.

NOTES:
don't use a large glass for measuring the sugar and water...just an ordinary sized glass.

Instead of whiskey you can use anything you like...Grand Marnier, Tia Maria and Frangelico or Amaretto liqueurs are delicious. Also, don't use cooking/baking chocolate...use a high quality bittersweet chocolate.

1 2/3 cups whipping cream
1/2 cup butter
8 oz. semi-sweet baking chocolate, chopped
1 1/3 cup semi-sweet chocolate chips, chopped
12-18 oz. semi-sweet or milk chocolate chips
1 Tbs. vanilla extract or desired liqueur
2-3 Tbs. shortening
1/4 cup powdered sugar
1/2 tsp. milk
pinch of black pepper

In saucepan, combine the whipping cream with the butter. Cook over medium heat, stirring constantly, just until mixture boils. Remove from heat, add the 8 oz. chopped chocolate chips and a pinch of black pepper, then stir constantly until the chips are melted. Continue to stir until the mixture cools and thickens slightly. Stir in vanilla or liqueur. Pour into shallow glass dish. Cover and chill until firm. Then using a spoon, scoop mixture into 1 inch balls.

To make the coating, melt the 12-18 oz. of chocolate chips with the shortening (use 1 Tbs. of shortening for every 6 oz. of chocolate) over low heat, stirring constantly. When mixture is smooth remove from heat. Drop each truffle into coating mix, and use a spoon to retrieve them, work quickly or they will melt. Then either place them on foil or in a paper candy-cup. Allow to harden.

For interesting icing designs, mix 1/4 cup of powdered sugar and 1/2 tsp. of milk, then drizzle over truffles.

(In a television interview Vincent dipped the finished truffles in granular sugar, as powdered sugar contains starch, which discolors as it absorbs the oils in the chocolate)

6 egg yolks
1/2 cup castor sugar
2 cups cream
1-1/2 cups coffee beans

Beat the egg yolks with the castor sugar until light and pale in colour. Scald the cream with the coffee beans and pour onto the yolks and sugar, stirring until combined.

Pour back into the saucepan and stir over a low heat until the mixture thickens and coats the back of the spoon. Allow the mixture to cool leaving the beans in the custard.

Strain, and add mixture to your ice cream machine, following its instructions for freezing, or you can strain the mixture into into a chilled ice cream tray, put into freezer, remove to stir/beat twice (in a chilled bowl) before completely firm.

2 cups all purpose flour
2 cups granulated sugar
2 eggs
2 tsp. soda
2 tsp. vanilla
20 oz. canned crushed pineapple (not drained)
3/4 cup chopped pecans
1 stick oleo
8 oz. cream cheese (room temp)
1-3/4 cup powdered sugar.

Mix the flour, granulated sugar, eggs, soda, vanilla, pineapple and juice, and pecans well. Pour into a 9x13 greased and floured pan. Bake in a preheated oven at 350F for 40 minutes.

Mix the oleo, cream cheese, and powdered sugar together, then pour over the hot cake.

6 kiwi fruit
2 Tbs. sugar
1 Tbs. lemon juice

Skin the kiwi fruit, then purée with the sugar and lemon juice. Place resulting mixture into a freezer safe container, and allow mixture to set up a little, then start stirring occasionally to prevent dish from freezing solid.

4 bananas
1 cup brown sugar
1/2 cup butter
1/2 cup banana liqueur
1/2 cup 151 proof rum
1 Tbs. pure vanilla extract
1/2 tsp. cinnamon
ice cream, cake, or cookies
1 cup heavy (whipping) cream (optional)
1 Tbs banana liqueur (optional)

Flameproof pan
Metal utensils
Oven Mits

Slice the bananas into four pieces by slicing them in half lengthwise and then halving them widthwise. Melt the butter in a heavy skillet. Add the brown sugar and cinnamon. Mix well and reduce the heat to low. Stir frequently and cook until the mixture thickens. Add the vanilla and banana liqueur. Stir well and simmer for about four minutes. Add the sliced bananas and stir to coat with the sauce. Increase the heat to medium and cook for an additional five minutes, making sure to stir frequently to coat the bananas with the sauce.

Right before serving, heat the rum in a metal flameproof (copper works well) pan or cup. Ignite the rum and pour over the banana mixture. When you light the rum, only a small blue flame will show, but when you pour it over the banana mixture it will become ablaze to a chorus of Oooohs and Aaaahs. Serve over ice cream, cake, or with cookies. Optional topping : Whip the cream until light and fluffy. Blend in the tablespoon of liqueur and serve immediately alongside the banana mixture.

Great over angel food cake, pound cake, yellow cake, and even chocolate cake. It is also great when eaten warm the next morning over pancakes, waffles, French toast or other breakfast foods.

2/3 cup sugar for caramel
8 ox. condensed milk
8 oz. fresh milk
4 eggs
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/4 tsp. salt
1 tsp Amaretto or Rum (optional)

To make caramel, heat 2/3 cup sugar in a medium-sized skillet over medium heat. When sugar begins to melt, redue heat to low and continue cooking until it has melted and browned. Spoon or pour over bottom and sides of a 1 1/2-quart baking dish and tilt the dish so that caramel spreads evenly. Work quickly as the caramel hardens fast as it cools.

Fill blender container with all remaining ingredients and blend. Pour this mixture into cooled caramel-coated baking dish. Set in a larger pan of warm water (water must reach at least half the depth of the baking dish). Cover flan loosely with this broiling foil to prevent it from overbrowning.

Bake in a preheated 325 degree oven for 1 1/2 hours or until a knife inserted in the center comes out clean. Remove from larger baking pan andallow to cool. The flan tastes better when served chilled, so place in refrigerator for at least an hour before serving.

To serve, run a knife around the edge of the pudding and invert it on a round dessert platter. After the syrup has settled around the custard add a teaspoon of Amaretto liqueur and stir carefully so that all the syrup will be flavored.

1/3 c butter or margerine
1/3 c shortening
2 c all-purpose flour
1 egg
3/4 tbs milk
1 tsp baking powder
1tsp vanilla
dash salt

beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add abou half of the flour, the egg, sugar, milk, baking powder, vanilla, and salt. Beat till thoroughly combined. Beat in remaining flour. Divide dough in half. Cover; chill for 3 hours.

On lightly floured surface, roll half of the dough at a time 1/8 inch thick. Cut into desired shapes (round) with a 2-1/2-inch cookie cutter. Place on an ungreased cookie sheet. Sprinkle with shugar and cinnamon. Bake in a preheated oven at 375F for 7 to 8 minutes or till edges are firm and bottoms are very lightly browned. Cool cookies on a rack.

1/2 cup light-brown sugar (packed)
1/2 tsp. cinnamon, ground
1 tsp. grated lemon rind
1 Tbs. lemon juice
4 cups sliced peeled peaches
3/4 cup all-purpose flour
1/2 cup whole-wheat flour
1 Tbs. baking powder
1/4 cup butter (1/2 stick)
2 egg whites, beaten
1/2 cup milk
1/2 tsp. vanilla
whipped cream

Preheat oven to 375F. Lightly grease 8 x 8x 2-inch baking dish. Combine brown sugar, cinnamon, lemon rind and juice in a large bowl. Add peaches; toss to mix. Transfer to prepared baking dish.

Combine all-purpose flour with the whole-wheat flour and baking powder on a piece of waxed paper. Beat together butter and sugar in a medium-sized bowl until light and fluffy. Beat in egg white. Add dry ingredients. Alternately with milk and vanilla, stirring just to combine. Drop batter by spoonfuls over peach mixture; Spread gently.

Bake in preheated 375F oven for 25 to 30 minutes or until peaches are tender and crust is golden brown.

Serve warm.

2 cups all-purpose flour
1/2 tsp. salt
2/3 cup shortening (or lard)
6 to 7 Tbs. cold water

In a mixing bowl stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas. Sprinkle 1 Tbs. of water over part of the mixture; gently toss with a fork. Push to the side of bowl. Repeat till all is moistened. If using an electric-mixer combine the flour salt and shortening. Beat until pieces are the size of small peas. Add 6 Tbs. cold water; beat at low speed until the dough clings together (15 to 20 seconds). Divide dough in half. Form Each half into a ball.

On a lightly floured surface, flatten one ball of dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate.

for top crust, roll remaining dough. Cut slits to allow steam to escape. Fill pastry in pie plate with desired filling (in this case the blueberry-sugar-flour mixture). Place top crust on filling. Trim top crust 1/2 inch beyond the edge of plate. Fold top crust under bottom crust; flute edge. Bake as directed above.

2 16 oz. cans pitted tart red cherries (water pack)
1 to 1 1/4 cups sugar
1/4 cup cornstarch
3 to 4 drops almond extract

1/4 tsp. cinnamon
1 Tbs. butter or margarine
1/4 tsp. red food coloring (optional)

Drain cherries, reserving 1 cup liquid. In a large saucepan combine 3/4 cup of the sugar and the cornstarch. Stir in reserved cherry liquid. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in the remaining sugar, margarine or butter, almond extract, and, if desired, food coloring. Stir in cherries. Cool slightly.

Fill a pastry-lined 9 inch pie plate with cherry mixture. Top with lattice crust. Cover edge of pie with foil. Bake in a 375F oven for 25 minutes. Remove foil, bake for 25 to 30 minutes more or till crust is golden. Cool on a wire rack before serving

1 loaf French bread
1 qt. milk
3 eggs
1 1/3 cups sugar (most recipes call for 1 1/2 to 2 cups, but the sauce is very sweet)
1 cup raisins
2 tbs. vanilla
3 tbs. butter

SAUCE
1 cup sugar
1 stick butter
1 egg
3 tbs. bourbon or to taste

Tear bread in pieces and soak in milk for at least an hour. Beat eggs with sugar and vanilla. Add to bread mixture. Stir in raisins.

Melt 3 tbs. butter in oblong baking dish. Pour pudding into baking dish and bake at 350 degrees F. for approximately 1 hour. Let cool, then cut into serving cubes and place in individual bowls. Top with whiskey sauce and serve.

To make sauce melt 1 stick butter in top of double boiler. Add 1 cup sugar and stir until hot and sugar well dissolved. Add beaten egg and cook briefly. Remove from heat and add bourbon.

NOTE: The secret to this recipe is excellent French bread and good bourbon.