In a glass bowl over simmering (not boiling) water, melt the chocolate, butter and cream together.
Stir to a smooth consistency. Dip the cake and fruit in the chocolate fondue.
¼ cup chopped dark chocolate
¼ cup butter
¼ cup heavy cream
Pound cake -
Fruits (strawberries, bananas, apples, plums etc.)
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CHOCOLATE PECAN PIE — by Julie Cunningham
Preheat oven to 375 °F. Prepare pie shell. Beat eggs, sugar, salt, margarine and syrup. Mix well. Stir in pecans and chocolate chips. Bake until set, 40 to 50 minutes. Let cool before cutting.
1 (9 inch) unbaked pie shell
3 eggs
2/3 cup white sugar
1/3 cup margarine, melted
1 cup light corn syrup
1 cup pecan halves
1 ½ cup semisweet chocolate chips
RABBIT AND KNÔDEL (bread dumplings)— contributed by Liz Jobb
Put marinade ingredients in pot and simmer until vegetables are half way soft. Let cool.
Put cleaned cut rabbit pieces in big bowl, and pour cooled marinade over rabbit. Cover and store in fridge for 3 days. Transfer marinade and rabbit to pot and heat to boiling. Simmer untIl rabbit is tender (about 2 hours).
For knOdel, rip bread into pieces into bowl. Warm up milk and pour over bread until damp. Add egg and kneed mixture with hands to mix. Form into large balls. Boil w’~ter in medium sized pot, and add knOdel. Simmer 10 minutes and turn off.
When meat is done, remove vegetables and strain through sieve into bowl.
Get small pan and mix oil with sufficient flour to form paste. Heat to a light brown, stirring. Add slowly to rabbit and marinade until marinade thickens.
Turn off heat, add sour cream and vegetable purée.
Water to cover rabbit + 1 cup
1 cup vinegar
2 carrots
Bay leaves
1 teaspoon salt
Celery root
Black peppercorns
1 rabbit, cut into pieces
1/2 loaf bread
1/4 cup milk
1 egg
4 tablespoons oil
flour
2 tablespoons sour cream
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10/25/2009 |
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Glass Jar Granola Snacking Recipe
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Vegetarian Apple Cider Nut Bread
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