c:\Recipes
+/                                    Recipes 1.0
++By Adam Waude (E-mail:  HYPNO68FAL@AOL.COM)
1.  Mixture
2.  Eclairs
+)                        Recipes:  MIXTURE
+"Ingredients:		100g Margarine (4oz)
+,                     100g Caster Sugar (4oz)
+,                     100g Self-Raising (4oz)
                     2 Eggs
Method:
+51.  Cream margarine and sugar until light and fluffy.
+D2.  Beat in the eggs one at a time, adding a little flour with each.
+)                        Recipes:  ECLAIRS
+&Ingredients:  	100g Choux pastry (4oz)
+-                     Chocolate or glac
 icing
Method:
+@1.  Place the choux pastry into a forcing bag with a 1cm nozzle.
+Y2.  Grease a baking tray, then run under a cold tap, leaving a film of water on the tray.
+e3.  Pipe the mixture into 7cm lengths and bake in a hot oven 220
C, 425
F, Gas Mark 7 for 20 minutes.
+>4.  Make a slit down one side of the 
clair and leave to cool.
+C5.  Fill with whipped cream and coat with chocolate or glac
 icing.
+/                        Recipes:  TORRONE MOLLE
+"Ingredients:		150g Unsalted Butter
+*                     150g Granulated Sugar
+&                     150g Cocoa Powder
                     1tbs Honey
+(                     150g Ground Almonds
+O                     150g Petit Beurre Biscuits (or similar, eg.  butter Osborn
Method:
+O1.  Cream together the butter and sugar and gradually fold in the cocoa powder.
2.  Blend well and add the ground almonds.  Dissolve the sugar in a little water over a low heat and add to the mixture.  Pour in a tablespoon of honey and stir well.
+w3.  Now fold in the biscuits (broken up) and then put the whole mixture into a cake or bread tin, lined with clingfilm.
+O4.  Press the mixture firmly into the corners and level the top with a spatula.
+G5.  Cover with clingfilm and put in the fridge for at least four hours.
6.  Remove from fridge just before serving.  Cut into slices or squares and for an extra special occasion decorate with whole almonds or crystallised violets.
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RECIPES