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The Quilt Inn Country Cookbook
Aliske Webb
Variation: add 1 tsp. finely grated orange rind to mixture.
Crepes can be frozen or made into...
Decorative Chocolate Crepe Cups
Place each crepe on 8–inch square of heavy-duty aluminium foil. Trim foil to
make circles the same size as the crepe. Shape foil and crepe together to form cup
by turning up 2–inch edge and form wavey flutes. Place on ungreased baking sheet
and bake at 350F until crisp (about 15 minutes). Cool and remove foil. Use as
decorative and edible cup or bowl for mousse.
Variation: before removing outer foil, brush with melted chocolate (see
Decorative Chocolate Mousse Cups recipe above) and chill.
Chocolate Poppyseed Pastries
Cream Cheese Pastry Dough:
1
1
2
4
1
1
cup unsalted butter, softened
/4 cup sugar
1/2 cups all-purpose flour
oz. cream cheese, softened (low-fat works fine)
egg yolk
/2 tsp. baking powder.
Beat butter, cream cheese and sugar until well mixed. Add egg yolk and beat
well. Gradually beat in 2½ cups flour and baking powder until smooth dough forms. Add
extra flour if necessary until dough is no longer sticky. Cover and chill for 1 hour.
Filling:
1
3
1
3
2
1
1
cup poppy seeds
/4 cup milk
/3 cup sugar
tbsp. butter
tbsp. cocoa powder
tsp. cinnamon
square semisweet chocoate
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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