Chocolate Fondue

Chocolate Fondue

1/4 lb good bittersweet or semi-sweet chocolate

1/2 cup crème fraiche

3 tablespoons unsalted butter

1 teaspoon vanilla extract, espresso, brandy, orange oil, fruit syrup, or liqueur

In a small fondue pot, combine the chocolate, crème fraiche, butter, and flavoring. Place over the fondue burner, using the tea light, and allow the chocolate to melt. Stir until fondue is smooth.

Your chocolate fondue keeps up to a week in the refrigerator. Reheat over very low heat before serving.

Makes 2 cups, serves 8 to 12.
To serve, keep warm while guests dip any of the items below.
good dipping ideas
Strawberries (may be seasonal)

Pineapples (may be seasonal)

Bananas

Apple slices

Marshmallows

Maraschino Cherries

Pretzels

Potato chips

Cream Puffs

Assorted Cookies (especially butter cookies)

Rice Krispy Treats

pound cake

or drizzle over homemade ice cream scooped balls that have been refrozen after scooping and brought out just before its time to serve in a well chilled fancy bowl.

Yummm, these were great!

They were and I emphasize "Were" delicious. I made them and others as my annual cookie gifts (Our edible Christmas card) for the Mr.s customers. They are so going to love these. Of course they must go through great scrutiny, mine and the Mr.s taste tests first. They'll be lucky if they make it to the customer I seen the "man these are great cookies" in the Mr.s face when he tried them.
They are tender yet crispy, and chocolatey but with great finish. They'll make you crave a glass of milk to dunk them in. I'm scandinavian, we dunk everything :)

Double Chocolate Sable Cookies (France)
From Food Network Kitchens 12 days of cookies

Sable in French means "sandy" — these are a classic French cookie, made out of crumbly chocolate shortbread. To keep them nice and sandy, be extra careful not to overmix the dough. The hint of salt brightens the flavor and underlines the chocolate.



For a special holiday treat, sandwich two of these together with a small scoop of peppermint ice cream.


3 ounces bittersweet chocolate, frozen for 10 minutes
1 1/4 cups all-purpose flour
1/3 cup Dutch-process cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
5 1/4 ounces (11 tablespoons) unsalted butter, softened
1 cup sugar
1 large egg yolk

Grate the chilled chocolate with a fine grater or rasp and set aside.
Whisk together the flour, cocoa powder, baking soda and sea salt.

Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture.

*(I eliminated this step below and just used a mini cookie scoop the kind similar to an ice cream scoop but smaller and it worked great) YaY, less work and great result.

**Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.)

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.

Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes.

Transfer cookies to a rack to cool completely. Serve.

Potato Dumplings and a bonus Norwegian Meatballs and Gravy recipe

2 pounds potatoes, peeled and cut into 3/4-inch cubes
Two 1-inch-thick slices white bread, crusts trimmed and bread cut into 1-inch cubes (use good hearty white bread)
1 tablespoon butter, melted
Salt
2 large eggs
1 to 1 1/2 cups flour
1 teaspoon pepper
1/8 teaspoon nutmeg

1. Preheat the oven to 400°. Place the potatoes in a large saucepan with enough salted cold water to cover by 1 inch. Bring to a boil, then simmer until the potatoes are tender, 12 to 15 minutes. Drain in a colander, then transfer to a bowl and mash thoroughly. Spread the mashed potatoes on a plate and set aside to cool.
2. Meanwhile, on a rimmed baking sheet, toss the bread cubes with the melted butter and salt to taste. Bake until the croutons are crisp and slightly browned, about 10 minutes.
3. In a large bowl, lightly beat the eggs. Add the cooled mashed potatoes, 1 cup flour, 1 1/2 teaspoons salt, the pepper and nutmeg; stir with a large wooden spoon until a heavy dough forms. If the dough is too wet to form into dumplings, add more flour, about 1/4 cup at a time; the dough should be slightly sticky.
4. On a work surface, cut the dumpling dough into 12 equal pieces. Press a crouton into a piece of dough and shape the dough into a ball around the crouton (wet your hands to prevent the dough from sticking). Repeat with the remaining dough and croutons.
5. Bring a large pot of salted water to a boil. Carefully drop the dumplings into the water and cook until they float to the surface, about 10 minutes. Remove and serve.


**Because I tend to cook by feel and a touch of this n that, I found this on http://www.rachaelraymag.com/ and its pretty darn close to how I'd make them. I like these sliced and served with Norwegian meatballs and gravy.
...or a hearty stewed beef, Elk or ever Venison in a nice rich gravy with carrots and onions, almost like a stew base with no potatoes, a good dish to make from leftover pot roast. Yummm.
You can even slice and fry leftover dumplings with a few walla walla sweet onions and serve with eggs and a sliced and pan seared, smoked kielbasa sausage for breakfast the next day.

I've even refridgerated them overnight after they were boiled and froze them on a cookie sheet and then put them in freezer bags for future use. I would use them within a short period of time say a month or two. Let thaw in refrigerator overnight if possible.
 

Norwegian meatballs and gravy

3 pounds ground meat  I use lean ground beef or Elk or Deer or combination. Sometimes pork too.

1 and 1/2 packages mrs grass onion soup mix

1/4-1/2 tsp. nutmeg
1/4-1/2 tsp. allspice

1 tsp.pepper

2 eggs beaten lightly

1/2 Cup milk or half n half

1/2-3/4 Cups progresso bread crumbs reg. or seasoned no matter.

1/4 cup Worcheshire sauce

----------------------------------------------------------------

8-10 oz. water

2-3 tablespoons fine chopped onion( Optional)

more pepper to taste

2 tsp. Flour +1/2 cup water (optional)

Dump all into a large bowl and with clean hands, mix,( do not over mix) until all is incorporated. Meatballs can become tough if mixed to long. Form the size meatball you like. Mine usually fill my cupped palm for ease of rolling in my hand.  Place on plate until all are made,

 (Once you get quick you can eliminate the plate and go right to the pan that is preheating.)

***A note on the pan***

I have always used a pan that has NO non stick surface, I want the pan drippings to form a goodness layer on the bottom while frying the meat balls. It's a little secret, mine is 20+ years old and once had a non stick surface that wore off to a certain point and I sanded off the rest for a great meatball pan.

I spray my pan with pam  to start and heat to medium heat, adjust to keep from burning according to your stove.. Then add meatballs, all will eventually fit if you pan is 12"x 3' or so. I drizzle olive oil lightly over meatballs to get a sizzle going, Brown the heck out of the meatballs. 

(Optional Add 2 -3 table spoons finely chopped onion to pan) Extra flavor

Turn with a big serving / tablespoon carefully until firm. Notice the goodness in your pan forming now?... No?, turn up the heat a little.

Once you have firm meatballs and a good brown color all over you can then add 8-10ozs of water and let the de glazing process begin. That's where all the flavor is.

I then open 2 cans cream of mushroom soup, I like Cambells best. stir in the can to make it creamy-er. I then remove meatballs to a bowl for the room to mix in the soup with a whisk. If its too thick add a little water (a little thinner than gravy) Make sure you are getting all the good stuff of the bottom of the pan while whisking.  Now add back the meat balls and the pan will be full. I've had to eat a meatball at this point to make room, lol.. Simmer for about 45 mins of pure scent-sory torture.  it's your call at the end if you need a little flour and water to make the gravy thicker or not if its good like it is. Serve over white rice, pasta (Wide egg noodle), Spaetzle or potato dumplings. 

Asparagus Gruyere Tart

Store-bought puff pastry works well in this savory tart; thaw it according to package instructions. Emmentaler or Fontina cheese can be substituted for the Gruyere.



Ingredients

Flour, for work surface
1 frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper

Directions
1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

2. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes

recipe exchange via MIL

LAYERED CHOCOLATE BARS

RECIPE: LAYERED CHOCOLATE BARS
INGREDIENTS:
1-1/2 c. finely crushed thin pretzels
3/4 c. (1-1/2 sticks) butter or margarine, melted
1 can (14 oz) sweetened condensed milk (not evaporated milk)
4 bars (4 oz) Unsweetened Baking Chocolate, broken into pieces
2 c. Campfire miniature marshmallows
1 c. Mounds Sweetened Coconut Flakes
1 c. coarsely chopped pecans
4 bars (4 oz) Semi-Sweet Baking Chocolate, broken into pieces
1 Tbsp. shortening

DIRECTONS:
Heat oven to 350 degrees. Combine pretzels and melted butter
in small bowl; press evenly into bottom of 13x9-inch baking
pan. Place sweetened condensed milk and unsweetened chocolate
in small microwave-safe bowl. Microwave at HIGH 1 to 1-1/2
minutes or until mixture is melted and smooth when stirred.
Pour over pretzel layer in pan. Top with marshmallows, coconut
and pecans; press firmly down onto chocolate layer. Bake 25
to 30 minutes or until lightly browned; cool completely in
pan on wire rack. Melt semi-sweet chocolate and shortening in
small microwave-safe bowl at HIGH for 1 minute or until melted
when stirred; drizzle over entire top. Refrigerate 15 minutes
or until set. Cut into bars.

For My Peachy Friends

Quickie peach Cobbler
Ingredients
4 C. sliced peaches fresh or frozen

1/2 C. sugar

1 Tbs. and 2/3 C. Bisquick

1 tsp cinnamon

1 tsp vanilla extract

3 Tbs. brown sugar

1/4 C. cold butter or margarine

3 Tbs. milk
Directions
In bowl, combine peaches, sugar, 1 Tbs. Bisquick, and cinnamon. Pour in greased 8-inch square pan. Combine the brown sugar, and remaining Bisquick. Cut in butter until crumbly. Stir in milk and vanilla just until blended. Drop by rounded Tbs. onto peach mixture. Bake at 400 degrees for 20 to 25 minutes or until top is golden brown and filling is bubbly. This can be doubled in a 9x13 pan.

or being that it's summer

Peachy keen Ice Cream

1 quart milk plus 1 cup (or more depending on amount of fruit to be used)

1 can sweetened condensed milk

1 small can evaporated milk

1 pint whipping cream

1 cup sugar

3 tablespoons Madagascar Bourbon Pure Vanilla Bean Paste

3 cups (or less) mashed peaches (fresh)

mixed with 3/4 cups sugar and juice of 1 lemon.
Combine first 6 ingredients and freeze to a mush in an electric or hand-turned freezer. Add peaches mixture and freeze hard. Remove dasher and pack with ice and salt until ready to serve. Keeps well in deep freeze without getting icy.

...or if your on a diet and need to cut fat.

Make a peach sorbet.

This guy is doing some good stuff with peaches mixed with a little nip of liqueur. Yummm.

Coconutty Pecan Macaroonies

These are chewy coconutty goodness I promise!


Coconutty Pecan Macaroonies
14 oz. Sweetened Condensed Milk
2 tsp Vanilla extract
1 1/2 tsp Almond extract
12 oz. unsweetened coconut (large) flakes (Bob's red mill brand is what I use)
3/4 C. chopped pecans
preheat oven to 325. line baking sheets with waxed paper; spray with pam w/flour. set aside.
Lightly toast your coconut and pecans in oven, then cool.
in a large mixing bowl, combine sweetened condensed milk, vanilla, and almond extract. stir in coconut and pecans. drop rounded teaspoonfuls onto prepared baking sheets.
Dip your fingers in some water and reshape and flatten them.

bake 15 to 20 minutes (depending on the size of the cookie) or until golden brown. remove from baking sheets and let cool on wire racks.
Makes about 24 good sized cookies

Marianne's Spinach/Mushroom Dip

1 pkg (10 oz) frozen chopped spinach, thawed, drained

3/4 cup 100% grated parmesan cheese

3/4 cup mayo (Light Mayo if on South Beach Diet)

1/2 cup 2% milk shredded mozzarella cheese (reduced fat if on South Beach Diet)

1 cup chopped Canned or cooked mushrooms

1/2 tsp garlic powder

Preheat oven to 350 degrees. Mix all ingredients until well blended.

Spoon into 9-inch pie plate or quiche dish

Bake for 20 minutes or until heated through. Serve with tortilla chips (or with assorted cut-up fresh vegetables if on South Beach Diet)

Nutrition

Calories 70

Total fat 5g

Sat fat 2g

cholesterol 10mg

sodium 210mg

carbs 2g

dietary fiber 1g

sugars 1g

protein 4g

Almost Homemade Applesauce Steusel cakes

oven 400 degrees
Bake 18-20 min or until toothpick is clean. Remove from pan after a couple min. and Cool on rack for 15 min.
Makes 12 muffins
1 Pkg. a cinnamon swirl muffin mix or Streusel muffin mix right around 20 oz. or so. (Disregard instruction on box)
1-1/4 cup un-sweetened applesauce
1 lg. egg
1 T. real vanilla extract

Mix together with mixer until mixed and it will be slightly lumpy. Spray with Pam well and fill muffin tins with equal amounts in each holder, Mix topping (Below) to a crumble and hand sprinkle it over each cup of batter

Streusel Topping
the cinnamon sugar packet from box of mix (disregard Instructions on box)
1/3 cup old fashioned oats
1-2 T. flour (white or wheat no matter)
2 T. Butter at room temp or slightly melted

Finish with a
Drizzled garnish
1/8 almond flavoring
1 1/2 Cup powdered sugar
Heavy cream or milk enough to make a loose paste
Pop in microwave until thinned down 10-25 seconds watch and check often. Cool a little and put in a baggy and cut the corner for a small spout and drizzle.

they will last 5 days at room temp, ***Not at my house***or freeze up to 6 mo. drizzle when ready to serve if you plan to freeze.

German Chocolate Cake

Before you get started take the 2 cans of sweetened condensed milk and submerse it it a deep pan and bring to a boil in the can unopened, simmer in can completely submersed for 2 hours. Cool...Now the carmelizing of the milk is done. set aside. This can be done days ahead of time.
German Chocolate Cake
ingredients
For cake layers
3 cups sugar
3 cups all-purpose flour
1 cup plus 2 tablespoon unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cup whole milk
12 tablespoons unsalted butter, melted
2 large eggs
2 large egg yolks
1 1/2 teaspoons vanilla
1/4 teaspoon almond extract
1 1/2 cup boiling-hot water
For filling
16 oz unsweetened large flaked coconut if available
8 oz coarsely chopped pecans (2 cups)
2-14-oz cans sweetened condensed milk
2 tablespoon vanilla

For glaze or Chocolate Ganache
2 sticks unsalted butter
18 oz fine-quality semisweet chocolate, finely chopped
6 tablespoons light corn syrup

Heavy whipping cream to thin to desired thickness

Special equipment: 3 (9-inch) round cake pans

preparation
Make cake layers:
Preheat oven to 350°F and oil cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans bake in upper and lower thirds of oven, ***(Important)***switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.
Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.

Make filling:
Reduce oven temperature to 325°F.

Put canned milk in a small pan and warm being careful not to scorch and set aside.

Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.

Stir in sweetened C.milk, coconut, pecans, and vanilla and keep warm, covered with foil.

Make glaze while milk is baking:
Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Add whipping cream a little at a time to achieve desired thickness. Set aside.

Assemble cake:
Put 1 cake layer on a rack set over a baking pan or sink (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.

Chill cake until firm, about 1 hour. Transfer cake to a plate.

notes:
• Cake keeps, covered and chilled, 3 days. Bring to room temperature before serving.

• For easier handling when assembling cake, place bottom layer on a cardboard round or the removable bottom of a tart or cake pan.