Chocolate Recipes

6 oz French bread, sliced 1/2″

Thick 3 Medium bananas, sliced

1/2 c Flaked or shredded coconut

1 tb Fresh lemon juice

4 Eggs

1/3 c Packed brown sugar

1 1/2 c Half-and-half

1 c Milk

1 ts Vanilla

Powdered sugar Banana slices Arrange half the bread in the bottom of a greased 9-inch square baking pan. In a bowl, toss the bananas, coconut, and lemon juice; distribute evenly over the bread layer, and top with the remaining bread. In a bowl, beat the eggs and brown sugar. Beat in the half-and-half, milk, and vanilla to blend thoroughly. Pour over the bread, and press the bread down slightly to saturate it completely. Bake in a 400F oven until the bread is browned and the custard is set, 45-55 minutes. Cool slightly. Dust with powdered sugar, and garnish with additional banana slices. Serve warm. Top with whipped cream or vanilla ice cream, if desired.

3/4 c Flour

3/4 ts Baking powder

4 Eggs

3/4 c Sugar

FILLING: 1 pk Jello lemon pie filling

3 tb Lime juice

3/4 ts Grated lime rind

2 c Prepared dream whip topping

CAKE: green food coloring, lime slices, optional for garnish CAKE: Grease a 15×10 jelly roll pan, line with waxed paper; grease and flour paper. Sift flour with baking powder. Beat eggs until foamy at high speed of electric mixer. Gradually add sugar; continue beating until mixture becomes thick and light in colour about 5 minutes. Carefully fold in flour mixture. Pour cake batter into prepared pan. Bake at 400 F for 12-15 minutes, or until cake springs back when lightly touched. Immediately

turn cake onto cloth which has been sprinkled lightly with icing sugar. Qucikly remove waxed paper. Starting with narrow end, roll cake in cloth and cool for 1 hour. FILLING AND FROSTING: Prepare lemon pie filling as directed on package, using 1 whole egg, 1 cup sugar and reducing water to 1-1/2 cups. Add lime juice and rind. Add enough food coloring to tint light green. Chill 1 hour. Set aside 1/2 cup of pie filling. Unroll cake. Spread remaining pie filling evenly over cake; re-roll. Fold reserved pie filling into prepared dessert topping; and use this to frost the roll. Chill. Garnish with lime slices. Store left-over cake in refrigerator. (Ha ha, there never is ANY left-over!!) Origin: Recipes Only, Oct/87 Shared by: Sharon Stevens Oct/91

6 Bananas

1 c Butter

1/4 c Sweet sherry

1/2 c Sugar

1 c Whipping cream

1/2 ts Vanilla

Bananas with Cream xxxxxxxxxxxxxxxxxx Melt butter in microwave 30 seconds. Peel bananas, slice legthwise or crosswise, add to melted butter and heat 2 minutes. Place on serving platter, discarding butter, sprinkle with sherry and 1/4 cup sugar. Whip cream, add vanilla and remaining sugar. Cover bananas with cream.

1/2 c Baking Molasses

1 Egg Yolk

1/2 t Baking Soda

3/4 c Boiling Water

3/4 c Flour

1/2 c Brown Sugar

2 T Butter

1/8 t Nutmeg

1/8 t Ground Ginger

1/8 t Ground Cloves

1/2 t Cinnamon

1/4 t Salt

1 Pastry for 9 inch pie

Dissolve soda in boiling water and add to egg and molasses. Set aside. Stir dry ingredients together, mixing well. Cut in shortening until mixture looks like coarse crumbs. Pour molasses into pie shell. Sprinkle crumbs evenly over top. Do not stir. Bake at 450 degrees for 15 minutes then reduce heat to 350 degrees and bake 20 minutes longer. Cool and serve.

1 c Melted Margarine

1 c Peanut butter

2 c Graham cracker crumbs

2 1/2 c Powdered sugar

12 oz Chocolate chips

Mix first 4 ingredients and put into a greased 9 by 13 inch pan. Melt chips and spread over bars. Ready to eat. ( Does not need baking). Cut into bars. Yield: 24 to 30.

10 oz Package frozen raspberries

6 oz Frozen cranberry juice

-cocktail concentrate, -thawed 2 Egg yolks

1/2 c Sugar

2 pk Unflavored gelatin

3 c Whipping cream

4 tb Sugar

2 Egg whites

Fresh raspberries for - garnish Puree raspberries and cranberry concentrate in blender. Strain mixture to remove seeds. Beat egg yolks and 1/2 cup sugar in stainless steel bowl over hot water bath or top half of double boiler until they lighten in color and become fluffy (about 2-3 minutes). Dissolve gelatin in 4 oz of juice mixture and add to egg mixture. Continue to beat for 2 minutes. Remove from heat, add remaining juice, and refrigerate for 15 minutes. Meanwhile, whip cream with 4 tbsp sugar. Beat egg whites until they form firm peaks. Fold 2/3 of the cream into gelatin mixture (reserving 1/3 of the whipped cream for garnish) and carefully fold in egg whites. Chill for 4-6 hours. Top with remaining whipped cream and a few fresh raspberries.

Serves 6-8. Origin: The Ultimate MOUSSE cookbook, Jack Stone and Janet Cassidy. Shared by: Sharon Stevens, courtesy of Lawrence Kellie.

2 Crepes

2 ts Cream cheese (heaping ts)

2 tb Sour cream

1/2 c Stawberries

Sugar Butter Strawberry liqueur Kirsch Make crepes by your favorite recipe. Roll cream cheese and sour cream in crepes and put on a plate. Cook stawberries in sugar and a small amount of butter. Flame in strawberry liqueur and kirsch and pour over crepes. Southern Living … August, 1971

1/4 c Sugar

1 x Gelatin, unflavored, envelop

1 c Peach slices, frozen

-unsweetened thawed 8 oz Yougart, peach

2 x Egg whites

2 T Sugar

1/2 c Cream, whipping

INSTEAD OF MAKING INDIVIDUAL SERVINGS, YOU CAN POUR THE MIXTURE INTO A 1-QUART SOUFFLE DISH OR 5-CUP FLUTED MOLD.

In a small saucepan combine 1/4 c sugar and gelatin. Stir in 1/2 cup cold water. Cook and stir over medium heat till sugar and gelatin are dissolved. Remove from heat. In a blender container or food processor bowl place peach slices. Cover and blend or process til peaches are nearly smooth. Stir peach puree into gelatin mizture. Gradually stir gelatin mixture into yogurt till combined. Chill about 40 minutes or till mixture is the consistency of corn syrup, stirring occasionally. Remove from refrigerator IN a small mixer bowl immediately beat egg whites till soft peaks form (tips curl over). Gradually add 2 T sugar, beating till stiff peaks form (tips stand straight). Whip cream till soft peaks form. WHEN the gelatin mixture is partially set (consistency of unbeaten egg whites), fold in the beaten egg whites and whipped cream. Chill about 20 minutes or till mixture mounds when spooned. Pile mixture into 8

dessert dishes and chill in the refrigerator 4 hours or till firm.

2 c Milk

4 c Dry Bread, torn in pieces

1/4 c Melted Butter

1/2 c Sugar

2 Eggs, slightly beater

1/4 ts Salt

1/2 c Seeded Raisins

1 ts Cinnamon

(Optional) Strawberries & whipped cream 1. Butter a 1 1/2 qt. casserole dish and set aside.

2. Heat milk to scalding and poor over bread. Lightly mix, then allow to

cool. 3. Add remaining ingredients, stir well, and pour into casserole dish.

4. Bake at 350?F for 40 to 50 minutes, or until knife inserted into center

comes out clean. Serve warm. Even better when topped with fresh or frozen Strawberries and whipped cream! From the kitchen of Lois Flack - Cyberealm BBS, Watertown, NY. 315-786-1120

6 Ripe kiwis

1 c Sugar

1 tb Sugar

2 lg Eggs

2 c Heavy or whipping cream

Kiwi Ice Cream is one of Ben and Jerrys more exotic, subtle flavors for the true connoisseur. Peel the kiwis and mash them in a bowl until pureed. Stir 2 tablespoons sugar into the fruit, cover, and refrigerate 1 hour. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in 1 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. pour in the cream and whisk to blend. stir in the kiwis. Transfer the mixture to an ice cream Maker and freeze following manufacturers instructions. Makes 1 quart.