| 214 | 215 | 216 | 217 | 218 |
| 1 | 69 | 138 | 206 | 275 |
|
The Quilt Inn Country Cookbook
Aliske Webb
checkout... everywhere. Chocolate is great (but my all-time favorite flavor is
raspberry) so I only make chocolate for special occasions that way I continue to
appreciate its flavor. When Michael wants to really send me into paroxyms of delight,
he brings me raspberry-filled dark chocolate and I’m putty in his arms.
When I serve chocolate for guests, I want them to stand up and salute it. So
the recipes I look for and use need to be different and unusual and special, like the
ones that follow:
In any of these recipes, here is a handy substitution you can use:
1
square (1 ounce) semisweet chocolate = 3 tbsp. unsweetened cocoa powder
plus 1 tbsp. vegetable shortening or oil
squares (2 ounces) semisweet chocolate = a cup semisweet chocolate chips
2
This is for sentiment only. I grew up with this magic upside-down cake that
starts with the batter on the bottom but ends up as a cake on top with a velvety gooey
sauce underneath.
Denver Chocolate Pudding
3
/4 cup sugar
l cup flour
2
1
3
1
1
1
tsp. baking powder
/3 tsp salt
tbsp. butter
tbsp. cocoa
/2 cup milk
/2 tsp. vanilla extract
Sift flour, sugar, baking powder and salt together. Add cocoa and butter. Mix in
milk and vanilla. Pour into buttered baking dish (9'x9"). Over batter scatter, without
mixing: 1/2 cup brown sugar, 1/2 cup white sugar, 3 tbsp. cocoa. Pour 1 cup cold water
over top. Preheat oven to 350F. Bake for 40 minute. Remove and let stand before
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
Page
Quick Jump
|