Fritz: All Fritz/All Fritz.zip/All Fritz/FILES/FOODTION/RECIPES.LZH/RECIPES1.EXE/RECIPES.13

Text File | 1987-01-10 | 26KB | 702 lines

"Not difficult...but VERY dramatic!"

                           COLD BITTERSWEET SOUFFLE

6 oz. extra bittersweet (Lindt or Tobler)
2 T. instant coffee
1/2 cup boiling water
1 envelope unflavored gelatin
5 eggs, large
1/3 cup sugar
pinch of salt
1 tsp. vanilla extract
2 T. creme de cacao (or coffee flavored liqueur)
1 cup heavy cream

Cut piece of aluminum foil long enough to surround a 4-5 cup souffle dish,
allowing for a couple of inches of overlap.  Fold in half lengthwise, and
grease the top half of one side lightly with flavorless cooking oil.  Wrap the
collar firmly around the dish (oiled side inward) and secure it snugly in
place with tape or string.  Melt chocolate in the top half of a double boiler.
Dissolve coffee in boiling water and add gelatin.  Stir until completely
dissolved and let cool.  Beat the eggs, sugar and salt at high speed with an
electric mixer until very fluffy and thick.  Volume should quadruple or more,
which will take a full 10-15 minutes of beating.  Slowly add the
coffee/gelatin mixture to the melted chocolate and blend thoroughly.  Add
vanilla and liqueur, and stir until chocolate mixture is completely smooth.
Fold a cup or so of the beaten egg mixture into the chocolate, then fold the
chocolate mixture into the remaining beaten eggs.  In another bowl, beat the
whipping cream until cream is only a little stiffer than the chocolate/egg
mixture.  (Don't overbeat or the cream won't blend properly).  Then gently
fold the whipped cream into the chocolate.  Pour mixture into the souffle dish
and refrigerate for 8 hours or more.  Just before serving, remove the collar.
Serve plain or with sweetened whipped cream flavored with vanilla.

Serves: 6

KEY WORDS: easy, non-bake, liqueur, entertain
------
"A simple but satisfying chocolate cookie."

                                FUDGE COOKIES

12 oz. semisweet chocolate chips
2 T. margarine
3/4 cup unsifted flour
14 oz. sweetened condensed milk (Eagle brand)
1 tsp. vanilla
dash of salt
1/2 cup pecans chopped (optional)

Preheat oven to 325 degrees.  Melt chocolate with margarine over simmering
water in a double boiler.  Add the rest of the ingredients, mix well, and drop
by half teaspoonfuls onto a greased baking sheet (spraying with "Pam" is
sufficient).  Bake for 8 minutes.

KEY WORDS: cookies, fudge, bake sale
-------
"Thanks to the Cafe Beaujolais in Mendocino, California for this treat!"

                                  CONGO BARS

2/3 cup butter, melted
1 lb light brown sugar
3 eggs
2 3/4 cup flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup walnuts, chopped
6 oz chocolate chips

Preheat oven to 325 degrees.  Mix together melted butter and brown sugar, add
eggs and blend thoroughly.  Stir together flour, baking powder and salt.  Add
to the sugar/egg mixture, mixing thoroughly.  Add walnuts and chocolate chips,
stir well (it's sticky!) and turn into a 10" x 15" x 1" pan and bake for 35 to
40 minutes.  They will be golden brown (and slightly soft in the middle).  Cut
while warm.

KEY WORDS: cookies
------
"A special recipe for double chocolate chip cookies!"

                     THE DEFINITIVE CHOCOLATE CHIP COOKIE

5 T margarine
5 T unsalted butter
1 cup + 3 T sugar
1 egg (beaten)
6 T cocoa (heaping)
2 T water
1 1/2 tsp. vanilla
1 cup flour
1/2 tsp. baking powder
sprinkle of salt
12 oz semisweet chocolate chips

Preheat oven to 375 degrees.  Melt margarine and butter in saucepan; remove
from heat.  Stir in sugar.  When well combined add beaten egg.  When mixture
is fairly smooth (not gritty), add cocoa, water and vanilla.  In a separate
bowl, combine flour, baking powder and sift together.  Add flour/baking powder
mixture to butter/cocoa mixture and blend.  Add salt.  Fold in chocolate
chips.  Drop by half-teaspoonfuls onto ungreased cookie sheet and bake for
approximately 10 minutes.

KEY WORDS: cookies, bake sale
-------
"Another NO FAIL fudge recipe."

                                 WALNUT FUDGE

3 cups granulated sugar
2 cups brown sugar
2 cups heavy cream
1/4 cup dark corn syrup
4 squares chocolate, unsweetened
         and coarsely chopped
4 T sweet butter
2 tsp. vanilla
1 1/2 cups coarsely chopped walnuts
 (or other nuts may be used, such as Brazil)

In HEAVY 4-quart saucepan, combine sugars, cream, syrup and chocolate.  Set
Candy thermometer in place and cook over medium heat.  Continue cooking,
stirring occasionally, until thermometer reaches 238 degrees F (or soft-ball
stage).  Remove and pour into bowl (copper or stainless steel), being sure NOT
to scrape sides.  Without stirring, add butter and vanilla.  Cool mixture
WITHOUT STIRRING until the temperature reaches 110 degrees F (about 2 hours).
Meanwhile, butter a 13" X 9" baking pan.  With a large, heavy wooden spoon,
stir mixture until it becomes thick and fudge-like.  Add nuts and spread into
baking dish.

Makes: 4 Pounds

KEY WORDS: fudge, candy
------
"A crunchy old-time favorite."

                               CORNFLAKE CANDY

2 Hershey bars (8 oz each)
5 cups cornflakes
1 cup walnuts, chopped
1 cup pecans

Melt Hersheys in a double boiler.  While chocolate melts, mix cornflakes and
nuts together in a large bowl.  Pour chocolate over cornflake mixture and stir
with a wooden spoon.  When everything is well coated, drop by teaspoonfuls
onto a cookie sheets.  Let set overnight.

Makes: 48 pieces (approx)

KEY WORDS: candy, easy, non-bake, make ahead
------
"Here is a 3 a.m. Inspiration!"

                           CHOCOLATE CHIP PANCAKES

1 egg
1 1/4 cups buttermilk
2 T soft shortening
1 1/4 cup sifted flour
1 tsp. sugar
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
12 oz chocolate chips, semisweet

Beat the egg, then add the rest of the ingredients, saving chocolate chips for
last.  Fold in chocolate chips carefully.  Add more if you don't think it's
enough - you can go up to about 50% chocolate by volume before the pancakes
fall apart.  Cook on a griddle in the usual manner.  Serve with warm maple
syrup, or whipped cream if you think of it as a dessert.

Makes: 16 pancakes (approx)

KEY WORDS: breakfast, dessert, brunch
------
"This one comes directly from Hershey's Cocoa Company."

                             CHOCOLATE SHORTBREAD

1 3/4 cups all-purpose flour, unsifted
1/3 cup Hershey's cocoa
1 cup butter or margarine, softened
1/2 cup confectioners sugar
1/4 tsp. salt
1/4 tsp. baking powder
1 tsp. orange peel, grated
2 T sugar

In a large bowl combine the first 6 ingredients.  Add half the orange peel.
With mixer at medium speed, beat until well mixed, scraping bowl often.  Pat
mixture evenly into ungreased 9-inch square pan.  Combine remaining orange
peel and granulated sugar.  Sprinkle over dough.  Bake at 350 degrees for 30
minutes.  Cut into bars while still warm.

Makes: 18 bars (approx 1 1/2" X 3")

KEY WORDS: cookies, snack, quick, easy
------
"A White Chocolate Mousse served at "Windows on the World"."

                            WHITE CHOCOLATE MOUSSE

12 oz white chocolate
3 cups heavy cream
4 egg yolks
3/4 cup sugar
2 envelopes unflavored gelatin
1/4 cup warm water
DARK CHOCOLATE LAYER:
24 oz dark chocolate, semisweet
1 1/2 cups heavy cream
6 T sugar
3 T butter
1 1/2 T Grand Marnier

TO MAKE WHITE CHOCOLATE LAYER:
Chop the chocolate into small bits.  Melt in a double boiler over a simmering,
not boiling, water.  Allow it to cool until it feels neither hot or cold when
you place some just under your lower lip.  Meanwhile, whip the cream until
stiff; refrigerate until needed.  Beat the egg yolks and sugar together until
pale and triple in volume.  Soften the gelatin in warm water; heat slightly to
dissolve.  Cool slightly.  Add a scoop of the beaten yolks to the gelatin and
mix well.  Then add the gelatin mixture to the rest of the yolks, constantly
beating.  Add the melted chocolate, 1/3 at a time, beating at slow speed.
Then mix in the whipped cream, stirring constantly.  Pour the mixture into an
8 cup dome-shaped mold.  Refrigerate 1 1/2 hours.  Add the dark chocolate
layer and spread evenly.  Refrigerate until set.  When ready to serve, place
the mold in warm water for 5 seconds and invert on the platter.
TO MAKE DARK CHOCOLATE LAYER:
Chop the chocolate into small bits; set aside.  Bring the butter, sugar and
cream just to a boil.  Add the chocolate, remove from heat, and stir until the
chocolate has melted.  Cool at room temperature for 1 hour.  Then refrigerate
until hard.  When ready to use, beat it with the Grand Marnier until it has
softened.

Serves: 8

KEY WORDS: dessert, entertain, elegant
------
"A quick treat from Madame Simone Beck - better known as "Simca" in France."

                         SIMCA'S TRUFFLE AU CHOCOLAT

4 T melted sweet butter
2 T coffee, strong
2 T Cointreau Liqueur
8 oz chocolate, semisweet, melted

Mix everything together, place in refrigerator until hard.  Shape into one
inch rough balls and roll in bitter cocoa.  Keep refrigerated.

Makes: 1 pound (Approx)

KEY WORDS: sinfully rich, ethnic, dessert, entertain, liqueur
------
"Here's one that's light, airy, elegant and dramatic!"

                          CHOCOLATE ANGEL STRATA PIE

PIE:
1 bottom pie crust
2 egg whites
1/2 tsp. vinegar
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 sugar
CHOCOLATE WHIPPED CREAM FILLING:
6 oz chocolate chips, semisweet
2 egg yolks, slightly beaten
1/4 cup water
1/4 cup sugar
1/4 tsp. cinnamon
1 cup whipping cream

PIE:
Pre-bake bottom pie shell at 450 degrees for 10 to 12 minutes.  Cool.  Reset
oven to 325 degrees.  Beat egg whites with vinegar, salt and cinnamon until
soft mounds form.  Add sugar gradually.  Continue beating until meringue
stands in stiff, glossy peaks.  Spread meringue on the bottom and sides of the
cooled pie shell and bake for 15 to 18 minutes or until brown.  Cool.
WHIPPED CREAM FILLING:
Melt chocolate in double boiler.  Add slightly beaten egg yolks and water.
Mix well.  Spread 3 tablespoons or more (per pie if making several) this
mixture over cooled meringue.  Set remainder aside.  Combine sugar, cinnamon
and whipping cream.  Beat until thick.  Spread half of this mixture the
chocolate in the pie shell.  Combine the remaining whipped cream with the
chocolate mixture.  Spread over whipped cream in pie shell.  Chill for at
least four hours.

Makes: 1 eight-inch pie (use tart pan)

KEY WORDS: pie, dessert, entertain
------
"This is a quick company style treat!"

                         CHOCOLATE PEANUT BUTTER PIE

1 chocolate crumb crust, prepared
12 oz. non dairy whipped topping (Cool-Whip type)
1 1/2 cups peanut butter, creamy
1/2 cup confectioners sugar
8 oz sweet chocolate
slivered toasted almonds or chocolate shavings

Hand mix whipped topping (save a third for decoration), peanut butter and
confectioners sugar and spoon  into chocolate crumb pie shell.  Melt chocolate
in double boiler, cool slightly, then spread over peanut butter filling.
Refrigerate until chocolate cools and starts to harden (about half an hour in
refrigerator, 10 to 15 minutes in freezer).  Spread remaining non-dairy
topping over top of pie and "dress up" with slivered almonds (or other chopped
nuts) or shaved chocolate.

Makes: 1 nine inch pie

KEY WORDS: pie, quick, easy
------
"This one mysteriously disappears....bite by bite!"

                       DARK CHOCOLATE MOCHA MOUSSE PIE

PIE:
1 graham cracker crumb pie crust, 9", prepared
     (or you can make crust from scratch)
1/4 cup + 2 T milk
2 T instant coffee
12 oz. chocolate chips, semisweet
5 eggs, separated
1 tsp. brandy
1/4 tsp. vanilla
MOCHA TOPPING:
1 cup whipping cream
1/2 cup brown sugar
1 1/2 tsp. instant coffee
bittersweet chocolate bar shavings

PIE:
Combine milk and coffee in heavy saucepan, or in top of double boiler if
preferred.  Add chocolate chips to coffee and milk mixture and melt chocolate
at low temperature, stirring frequently until chips are melted and mixture is
smooth.  Remove from heat and cool slightly.  One by one, beat in 4/5 of the
egg yolks by hand (reserve rest of egg yolk for another time), beating well
after each addition.  Beat all together until very thick.  Rapidly stir in
brandy and vanilla.  Beat egg whites until very stiff.  Fold gently into the
chocolate mixture.  Pour into graham cracker pie shell and refrigerate at
least two hours before frosting pie.
MOCHA TOPPING:
Whip the cream.  As it begins to thicken, gradually add brown sugar and
coffee, being careful to achieve a smooth, consistent (no lumps) whipped cream
topping.  Frost pie and decorate with chocolate shavings.  Pie should be
removed from refrigerator at least an hour before serving, since it tastes
best at room temperature.

Makes: 1 pie, nine inch

KEY WORDS: pie, dessert,
------
"Rich and dark, with a humdinger of a crumb crust!"

                         DOUBLE DEADLY CHOCOLATE PIE

8 oz chocolate chips
   (or any semisweet chocolate)
1/2 cup vanilla wafers, crumbled
3/4 cup pecans or walnuts, crushed
FILLING:
8 oz chocolate, semisweet and melted
1 pint sour cream
1 pint whipping cream
3 3/4 oz Jello instant chocolate fudge
         pudding and pie filling
1/4 cup Ghirardelli ground chocolate and cocoa mix OR
2 T grated semisweet chocolate PLUS
2 T cocoa
1 cup pecans, halved

CRUST:
Melt chocolate in a double boiler over simmering
water.  Mix chocolate with wafer crumbs and crushed nuts.
Pat mixture into a 10-inch pie pan to form a crust and put
in freezer to harden for about 10 minutes.
FILLING:
With an electric mixer at high speed, beat all ingredients together, except
nuts.  When mixture is stiff, fold in pecans and pour into shell.  Chill 20
minutes or longer before serving.  For real decadence, top with chocolate
whipped cream and chocolate-covered cherries.

Makes: 1 pie, ten inches

KEY WORDS: pie, sinfully rich, dessert, entertain
------
"The best of both worlds - Maple cream candy and Chocolate fudge!"

                         MAPLE CREAM CHOCOLATE FUDGE

1 cup pure maple syrup
2 cups sugar
1 cup light cream
2 T light corn syrup
2 oz unsweetened chocolate
1 tsp. vanilla
1 cup nuts, chopped (any kind) (optional)

Lightly grease the sides of a 2-quart heavy saucepan.  Add syrup, sugar,
cream, corn syrup and chocolate.  Cook over low heat, stirring constantly with
a wooden spoon until sugar is dissolved.  You should not be able to feel the
sugar grains when you rub the spoon against the sides of the saucepan.  Remove
pan from heat and, with a damp paper towel or small sponge, wipe sugar grains
from the sides of the pan above the liquid level.  Start the syrup boiling and
clip on the candy thermometer.  Cook over medium heat, without stirring, until
thermometer registers 236 degrees (soft-ball stage).  Quickly remove from heat
and, without stirring, cool to lukewarm (110 degrees F).  Add vanilla and beat
vigorously with a wooden spoon until mixture begins to thicken and loose its
gloss.  Quickly add nuts and pour into a lightly greased 8" X 8" baking pan.
Cool until firm and cut into squares.

KEY WORDS: fudge, candy, gift
-------
"Not for all tastes, but definitely unique if you like the smell of cinnamon
and coffee"

                                MEXICAN FUDGE

1/4 cup butter
1 1/2 cups coffee, strong and hot
1/3 cup instant nonfat dry milk solids
3 cups sugar
2/3 cup unsweetened cocoa, preferably Dutch
3/4 tsp. light corn syrup
3/4 tsp. cinnamon

Melt butter in 3-quart heavy saucepan over low heat.  Add coffee and milk
solids and stir until well blended.  Add sugar, cocoa, corn syrup and
cinnamon.  Continue stirring with a wooden spoon over low heat until sugar is
dissolved.  You should not be able to feel sugar grains when you rub the spoon
against the sides of the saucepan.  Remove from heat and, with a damp paper
towel or small sponge, wipe sugar grains from the sides of the pan above the
liquid level.  Start the syrup boiling and clip on candy thermometer.  Cook
over  medium  heat  without stirring until thermometer registers 236 degrees F
(soft-ball stage).  Remove from heat; without stirring, cool to lukewarm (110
degrees F).  Beat vigorously with a wooden spoon until mixture BEGINS to
thicken and loose its gloss.  (This one hardens very quickly once it starts to
thicken, so watch out).  Quickly spread into lightly greased pan.  Cool until
firm and break into pieces or cut into squares.

KEY WORDS: fudge, ethnic, unusual
------
"This one is quick, easy and flavored with butterscotch!"

                          BUTTERCHIP CHOCOLATE FUDGE

1 cup sugar
1 can (14 oz. each) sweetened condensed
   milk (not evaporated)
1/2 cup water
6 oz semisweet chocolate
1 pkg butterscotch flavored chips (6 oz. pkg each)
1/4 cup butter
1 tsp.  vanilla
1 cup chopped walnuts (optional)

Combine sugar, sweetened condensed milk, water, chocolate
and butterscotch chips in a 3-quart heavy saucepan.  Cook
over medium heat, stirring constantly, to soft ball stage
(236 degrees).  Remove from heat.  Combine butter and
vanilla in mixing bowl.  Pour hot mixture into bowl.  Beat
with electric mixer at high speed until mixture starts to
thicken.  Stir in walnuts.  Spread into greased 8 inch
square baking pan.  Cool and cut into squares.

KEY WORDS: fudge, gift
------
"This one makes enough fudge for a banquet!"

                          FOOLPROOF HUMONGOUS FUDGE

4 cups sugar
13 oz evaporated milk
1/2 cup butter
2 squares unsweetened chocolate
10 oz miniature marshmallows
12 oz semisweet chocolate pieces
12 oz milk chocolate pieces
1 tsp. vanilla

Combine sugar, evaporated milk, butter and unsweetened chocolate in a 5-quart
heavy Dutch oven.  Cook over medium heat, stirring constantly, until mixture
come to a boil.  Boil 8 minutes, stirring often.  Remove from heat.  Stir in
marshmallows, semisweet chocolate, milk chocolate  and vanilla.  Beat until
smooth.  Pour into a buttered 15-1/2" by 10-1/2" by 1" jelly roll pan.  Cool
and cut into squares.

Makes: 8 dozen pieces

KEY WORDS: fudge, entertain, bake sale
------
"A fudge recipe with bananas? Why not??!! Go for it!!"

                      FOOLPROOF CHOCOLATE CHIQUITA FUDGE

1 banana, medium-ripe and mashed
2 oz unsweetened chocolate
1/2 cup brown sugar
1 1/2 cups sugar
3/4 cup evaporated milk
dash salt
3 T butter
2 cups miniature marshmallows
1/2 tsp. vanilla extract
1/2 cup walnuts, chopped (optional)

Combine banana, chocolate, brown and white sugars, evaporated  milk  and  salt
in a saucepan.  Stirring constantly, cook the mixture over low heat until the
sugars dissolve.  Let the mixture come to a boil, then cook over medium heat,
stirring occasionally, for 8 minutes.  Remove from heat and add marshmallows.
Beat until thick.  Stir in vanilla and nuts and pour into a lightly buttered
8-inch square pan.  When cool and firm, cut into squares.

KEY WORDS: fudge, gift
-----
"This one has a brown sugar/butterscotch flavor for interest."

                        FOOLPROOF DOUBLE-DECKER FUDGE

2 cups brown sugar, packed
1 cup sugar
1 cup evaporated milk
1/2 cup butter
7 oz marshmallow creme
1 tsp. vanilla
6 oz butterscotch chips
6 oz semisweet chocolate
1 cup pecans, chopped

Combine sugars, evaporated milk and butter in 3-quart heavy saucepan.  Cook
over medium heat, stirring constantly, until mixture comes to a boil.  Cook
mixture for 10-12 minutes.  Remove from heat.  Blend in marshmallow creme and
vanilla.  Remove 2 cups of hot mixture to bowl.  Add butterscotch chips and
half the pecans.  Stir until smooth and pour into a buttered pan.  Add
chocolate pieces and the remaining pecans to remaining hot mixture.  Stir
until chocolate is melted and mixture is smooth.  Spoon evenly over the
butterscotch layer and spread lightly with a spatula to make an even layer.
Cover and refrigerate until firm.  Cut into squares.

KEY WORDS: fudge, gift, entertain
-------
"An easy elegant dessert for company!"

                             BLENDER POT-DE-CREME

6 oz chocolate, semisweet
     and broken up OR substitute
6 oz bittersweet chocolate PLUS
2 T sugar
1 1/4 cups light (coffee) cream
2 egg yolks
1 tsp. vanilla
2 T brandy (or rum)  OR
2 tsp. instant coffee

Heat the cream in a saucepan until almost boiling (but not quite).  Put
chocolate, egg yolks, vanilla and liquor (or coffee) into blender or food
processor bowl.  Pour scalded cream over ingredients and wait a few seconds to
give the chocolate time to start melting.  Turn on the blender to high speed
and process until everything is well-acquainted.  Pour into demitasse or pot-
de-creme cups and chill about 2 hours.

Serves: 6

KEY WORDS: dessert, easy, entertain, make ahead, non-bake, liqueur
------
"A dish of fresh strawberries, fudge sauce and amaretto!"

                        STRAWBERRIES AU PETIT PINGOUIN

14 oz sweetened condensed
       milk (not evaporated)
6 oz chocolate, semisweet
2 T butter
1/2 cup amaretto liqueur
whipped cream for topping

Stir condensed milk, chocolate and butter in a saucepan over low heat until
chocolate has melted and sauce thickens (about 5 minutes).  Add amaretto and
stir for a couple of minutes more.  Pour some fudge sauce in the bottoms of
serving glasses, add strawberries and drizzle sauce over them.  Top with
sweetened whipped cream.  Makes 2 cups of fudge sauce.

Serves: 6

KEY WORDS: dessert, easy, entertain, non-bake, liqueur
------
"There's just a smidgeon of chocolate in this one but it makes the
difference!"

                          SWEET AND SOUR RABBIT STEW

hare pieces
olive oil
red wine vinegar
2 garlic cloves, minced
2 onions, medium-sized and sliced
3 branches of sweet basil
salt and pepper
3 T olive oil (for sauteing)
1 carrot, thinly sliced
1 bouquet garni (8 sprigs parsley
                      tied with bay leaf)
1/4 cup white celery, small sticks
1/2 cup raw lean ham, coarsely chopped
rich beef stock
SWEET/SOUR SAUCE:
1/2 cup brown sugar
1 cup dry red wine
1 oz bitter chocolate, grated
1 T candied orange peel, shredded
1 T pine nuts
1 T olive oil

Marinate the hare pieces for 2 hours in equal parts of olive oil and wine
vinegar, adding garlic and one sliced onion, basil and salt and pepper to
taste.  Stir occasionally.  Lift out pieces, sponge and saute them in good,
new olive oil until delicately browned, along with sliced onion, sliced
carrot, bouquet garni, celery and ham.  Drain fat and transfer the whole
mixture to a large iron or copper pot.  Cover entirely with rich beef stock,
bring to a rapid boil and let simmer gently for 40 minutes.
SWEET/SOUR SAUCE:
Add brown sugar, wine and chocolate to the stew.  When the sauce simmers
again, stir in orange peel, pine nuts and oil.  Serve at once.

KEY WORDS: main dish, unusual
------
"This one can be served over ice cream or used to make the world's most
sensational adult chocolate milk."

                            CREAMY CHOCOLATE SAUCE

1 cup heavy cream
8 oz chocolate, semisweet
1 T rum (or more to taste; other
        liquor or liqueurs may be substituted)

Put cream and chocolate into a heavy bottomed saucepan and slowly bring to a
boil, stirring.  The sauce may be boiled very gently for 5 to 10 minutes to
thicken it.  Remove from heat and stir in rum.

Makes: 2 cups (thick, yet pourable)

KEY WORDS: sauce, topping, liqueur
------
"Here's a nifty little sauce that's sure to please!"

                            CHOCOLATE FUDGE SAUCE

1/2 cup white sugar
1/2 cup brown sugar
    (or use white sugar to
     avoid slight taste of carmel)
2 T corn syrup
1/2 cup whipping cream
4 T butter
3 oz unsweetened chocolate (broken up)

Put sugars, corn syrup, cream, and butter in a 2 quart saucepan.  (In this
size pan, the mixture will not overflow when it boils.)  Heat mixture,
stirring occasionally to blend, and bring to a boil.  Boil 3 to 5 minutes.
The longer it cooks, the chewier the sauce will be when poured over ice cream.
Remove from heat and allow to stand for 5 minutes.  Add chocolate, stirring
continuously until it is melted and completely blended in.  While cooking
sauce, if it become too thick, just add cream, a tablespoon at a time until
the texture is properly thick and smooth.

Makes: 2 cups (approx) of a thick sauce that requires heating to serve.

KEY WORDS: sauce, topping, quick, easy
------
"Try pouring this one over coffee ice cream that has been coated with slices
of toasted almonds."

                               CHOCOLATE SHELL

1 oz bittersweet, semisweet,
     or milk chocolate* (grated)
1 T coconut oil, melted

Melt the coconut oil (which is solid at room temperature) by placing the
container in a bowl of hot tap water.  Add the oil to the chocolate and heat
over hot tap water until melted, stirring to blend.  Cool, if necessary, until
the sauce has thickened slightly, but can still be poured easily.  It should
form a hard shell over ice cream in about 30 seconds.  If the shell is too
thin, the sauce needs to be cooled further; if it is too thick, heat the sauce
slightly.  *You may use a chocolate bar that contains nuts for this recipe (in
fact, we recommend it), however, a 1 oz bar with nuts will contain less
chocolate than a solid 1 oz bar.  Try to gauge (by eye) how much less than an
ounce of chocolate you are working with and reduce the amount of coconut oil
accordingly to maintain the same oil-to-chocolate ratio.

Serves: 1

KEY WORDS: topping, quick, easy
-------