February 13th, 2006 by alice
Tags: Brownies, Fabulous, Flourless, Fudge
INGREDIENTS
- 6largeeggs, room temperature
- 18ouncessemisweet chocolate, chopped
- 1cupunsalted butter
- 2teaspoonspure vanilla extract
- 1teaspoonground cinnamon
- 1/4cupheavy cream
- 4ouncesdark chocolate, chopped
DIRECTIONS
- Preheat oven to 425 degrees F.
- Prepare a 9-inch square baking pan by lining it with foil and spraying the foil with nonstick cooking spray or brushing it with vegetable oil.
- Melt the semisweet chocolate and the butter in a double boiler (a pan set over a hot water bath); stir until smooth.
- Add vanilla and cinnamon; stir thoroughly to combine.
- Remove mixture from the heat and cool to room temperature.
- In the bowl of your stand mixer, beat the eggs on high speed until very frothy and about triple in volume (approximately 5 minutes).
- Fold half of the beaten eggs into the chocolate mixture and combine.
- Then fold in the remaining egg.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Place the pan of brownie batter into a larger pan, like a roasting pan and fill that pan with hot water half way up the side of the smaller pan containing the batter.
- Place the pan on the middle rack of the preheated oven and bake for 15 minutes.
- Turn off the oven but keep the brownies in the closed oven for another 10 minutes.
- After 10 minutes, remove the brownies pan from the larger water bath pan and place it on a wire rack to cool while making the glaze.
- To make the glaze, heat the cream and the dark chocolate in a double boiler over simmering water.
- Stir until the chocolate is melted and the mixture is smooth.
- Pour the hot glaze over the brownies and smooth it out with a spatula.
- Set the pan aside to cool completely.
- When cool, cover the pan with plastic wrap and refrigerate overnight.
- Cut chilled brownie into 12 squares.
- Brownies taste best when allowed to come to room temperature for 30 minutes before serving.
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February 13th, 2006 by alice
Tags: Bell, Pepper, Relish
INGREDIENTS
- 12largered bell peppers
- 12largegreen bell peppers
- 12largeonions
- 3cupssugar
- 3cupswhite vinegar
- 2tablespoonscelery seeds
- 2tablespoonssalt
DIRECTIONS
- Grind or otherwise process peppers and onions into finely chopped, even mushy, consistency.
- Cover with boiling water and let stand 10 minutes.
- Drain well.
- Save juice to add to vinegar mixture if needed to cover vegetables.
- Add sugar, vinegar, celery seed and salt.
- Boil 15 minutes.
- Pour into sterilized canning jars and seal.
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February 13th, 2006 by alice
Tags: Cauliflower, Cheesy, Soup
INGREDIENTS
- 1smallcauliflower, broken into small florets,about 4 cups
- 2cupswater
- 1 (8 ounce)packagecream cheese, cut up
- 1 (5 ounce)jarsharp American cheese, kraft old english
- 1 (2 1/2 ounce)jardried beef, chopped
- 1/2cupinstant potato flakes
DIRECTIONS
- In large microwave-safe bowl, combine cauliflower and 1/2 cup of the water.
- Microwave on high for 8 minutes, stirring once.
- Remove from microwave.
- Do not drain.
- In separate large bowl, combine cream cheese, cheese spread, beef, potato flakes, and remaining water.
- Cook, uncovered, on medium until cheeses are melted and mixture is blended and smooth.
- Stir in the undrained cauliflower.
- Cook 2-3 minutes more.
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February 13th, 2006 by alice
Tags: Green, Pea, Salad
INGREDIENTS
- 2cans Le Seurebrandgreen peas
- 1cup choppedcelery
- 1cup choppednuts
- 1cup choppedpimento stuffed olives
- 1/2cup choppedhard-boiled eggs(2 eggs)
- 1cup gratedsharp cheddar cheese
- 1smallonion, chopped
- mayonnaise
DIRECTIONS
- Mix all ingredients, adding enough mayonnaise to bind together into a nice side dish salad.
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February 13th, 2006 by alice
Tags: Bacon, Broccoli, Salad
INGREDIENTS
- 1bunchbroccoli, broken into small florets
- 1smallonion, chopped
- 1/2cupraisins
- 4-6slicesbacon, fried crisp and cut up
- 2teaspoonswhite vinegar
- 2teaspoonssugaror Splenda sugar substitute
- 1cupmayonnaise
DIRECTIONS
- Mix broccoli, onion and raisins.
- Mix vinegar, sugar and mayonnaise.
- Pour over vegetable mixture.
- Top with bacon.
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