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Recipes
WAFFLES - WITH CHOCOLATE MALTED SYRUP
By akselden
Preheat oven to 200 degrees
- 2 C. all-purpose flour
- 2 tsp. baking powder
- 3/4 tsp. salt
- 1/3 C. sugar
- 2 eggs, lightly beaten
- 1 3/4 C. milk
- 1 1/2 tsp. vanilla extract
- 4 T. (1/2 stick) unsalted butter, melted
- 2 oz. semisweet chocolate. grated
- 1 C. heavy cream
- 1/2 C. malted milk powder
- 4 oz. semisweet chocolate, finely chopped
- Whipped cream for serving
BARS - CHOCOLATE WALNUT SENSATIONS
By akselden
1. Preheat oven to 375°F
- 1 C. plus 2 T. all purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 C. firmly packed brown sugar
- 1/2 C. (1 stick) butter, softened
- 1 tsp. vanilla extract
- 1 egg
- 1 12oz. pkg. (2 C.) semi-sweet chocolate morsels, divided
- 1 C. chopped walnuts
- Walnut halves or large pieces for garnish
CHOCOLATE CAKE - GHIRADELLI DECADENT WITH PECANS
By akselden
1. Preheat oven to 325*F
- 3 bars Ghiradelli 70% Extra Bittersweet Baking Bars, chopped
- 2 sticks unsalted butter
- 3/4 C. pecans, toasted
- 3 T. flour
- 1/4 tsp. salt
- 5 large eggs
- 1 1/3 C. sugar
- 2 tsp. vanilla extract
- 1 1/2 C. whipping cream
Kahula Banana Drift
By akselden
Place ingredients in a blended and blend until just combined
- 1/2 ounce Kahlua
- 1/2 ounce white crem de cacao
- 1/2 ounce to 2 ounces half-and-half
- 1/2 banana
FRENCH TOAST - BAKED BANANA
By akselden
Creme anglaise can be prepared 2 days ahead and stored in refrigerator in airtight container
- For creme anglaise:
- 4 egg yolks
- 1/4 C. sugar
- Pinch of salt
- 2 tsp. vanilla extract
- 1 C. warm heavy cream
- For French toast:
- 1 T. unsalted butter
- 1 loaf Pullman brioche or similar bread, crust removed
- 4 About 4 very ripe bananas, mashed
- Creme anglaise
- Maple syrup, warmed
FRENCH TOAST - BUTTERMILK WITH WARM BERRY COMPOTE
By akselden
Combine eggs, milk, cinnamon nutmeg & salt
- Berry Compote:
- 8 eggs
- 2 C. buttermilk
- 1/2 tsp. cinnamon
- nutmeg
- 1/2 C. sugar
- 2 loaves french bread
- Butter
- Pinch salt
- 2 tsp. unsalted butter
- 1/2 c. sugar
- 2 T. fresh orange juice, strained
- 1/2 pint blueberries
- 1/2 pint raspberries
- 1/2 pint blackberries
- 1 pint strawberries
BROWNIES - GERMAN SWEET CHOCOLATE CREAM CHEESE
By akselden
For Brownie Layer: 1. Preheat oven to 350°F
- Brownie Layer:
- 1 pkg. (4 oz.) baker's sweet chocolate
- 1/4 C. butter
- 3/4 C. sugar
- 2 eggs
- 1 tsp. vanilla
- 1/2 C. all-purpose flour
- 1/2 C. chopped nuts
- Cream Cheese Topping:
- 4 oz. cream cheese, softened
- 1/4 C. sugar
- 1 egg
- 1 T. all-purpose flour
BROWNIES - DEEP DISH
By akselden
1. Preheat the oven to 350° F
- 3/4 C. butter, melted
- 1 1/2 C. sugar
- 1 1/2 tsp. vanilla extract
- 3 eggs
- 3/4 C. all purpose flour
- 1/2 C. cocoa
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 C. peanut butter chips or chocolate morsels
Heirloom Tomatoes and Fresh Green Beans
By akselden
Bring medium-sized pot of water to boil; add salt and baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 8 ounces fresh green beans, trimmed
- 2 pounds fresh heirloom tomatoes or
- garden tomatoes
- 1/2 cup chopped red onion
- 1 tablespoon chopped fresh tarragon
- Sherry Vinaigrette (see recipe)
SPRING VEGETABLE RISOTTO
By akselden
Heat 1 tbsp oil in medium skillet over medium-high heat
- 4 tbsp olive oil, divided
- 3/4 lb. asparagus, trimmed, cut in 1-inch
- pieces
- Salt and pepper to taste
- 6 cups chicken broth
- 2 medium leeks, thinly sliced
- 2 cloves garlic, minced
- 2 cups arborio rice
- 1 1/2 cups freshly grated Parmesan cheese
- 1 cup frozen peas, thawed