Chocolate peppermint delicious

2 oz. peppermint candy
1/2 8 oz. box of chocolate wafers
1 c. whipping cream

Crumb candy and cookies.  Whip cream.  Mix in crumbs.  Freeze in an ice tray.  (the old sort
where the divider lifted out.)

                         Rhubarb Crisp

Mix:
4 c. Rhubarb
1/2 c. sugar
1 Tbsp. flour
Mix:
1 c. brown sugar
1 c. flour
1 c. oats
1/2 tsp. salt

Pour sugar, flour, oats mixture over Rhubarb mixture and drizzle 1 stick melted margarine on
top.  Bake in an 8x8 pan, at 375ø for 40 minutes.
 

                   Pistachio Pudding Dessert

1 box instant pistachio pudding
1 20 oz can crushed pineapple
1 c. miniature marshmallows
9 oz. cool-whip

Mix pudding with juice from pineapple.  Add pineapple, marshmallows and cool-whip.  Chill.

                  Vacherin Glace au Chocolate

1 c. egg whites
1 tsp. cream of tartar
1/4 teaspoon salt
2 c. sugar
2 teaspoons white vinegar
1 teaspoon vanilla extract
2 pints chocolate ice cream
2 tablespoons sugar
1/4 c. heavy cream
1 oz. unsweetened chocolate
2 oz sweet cooking chocolate
1 3/4 c. heavy cream, whipped

Day ahead:  Make meringue.  Line 2 cookie sheets with brown paper.  On each draw a 9" circle.
At high speed beat room temperature egg whites with cream of tartar and salt until soft peaks
form.  Beat in 2 c. sugar, 2 tablespoons at a time.  Beat in vinegar and vanilla until stiff peaks
form.  Spread half of meringue on each cookie sheet to make 9" round.  Bake 2 hours at 200ø.
Turn off oven and leave in overnight.  Turn ice cream into bowl, let stand to soften slightly.
Line 9" pan with plastic wrap, fill with ice cream and freeze until firm, overnight.
To serve:  Make chocolate sauce.  Combine sugar and 2 tablespoons cream in double boiler until
sugar is dissolved.  Remove from heat.  Melt in half the unsweetened chocolate and all the
sweet, and rest of cream.  Top meringue with ice cream.  Top ice cream with other meringue.
Frost sides with half of whipped cream.  Make rosettes, using 15 tip around top to form sides of
lake.  Spoon chocolate sauce into lake.  Grate remaining chocolate over top.

                       Cherry Angel Delight

1 Angelfood cake
2 boxes instant vanilla pudding
1 small tub sour cream
2 cans cherries
4 c. milk

Cut up cake, and smoosh all ingredients together.  Looks atrocious, tastes wonderful.
 

               Chocolate Banana Milkshake Pudding

2 envelopes unflavored gelatin
1/2 c. cold water
1 c. boiling water
1/4 c. sugar
2 Tbsp. unsweetened cocoa
2/3 c. dry milk
2 ripe bananas, peeled and chunked
1 tsp. vanilla
2 c. ice cubes or crushed ice

In 5 c. blender, sprinkle unflavored gelatine over cold water, let stand 3-4 minutes.  Add boiling
water; process at low speed until gelatine is completely dissolved.  Add sugar, cocoa and dry
milk; process until smooth.  Add bananas and vanilla.  Add ice cubes, one at a time and process
on high until ice is melted.  Pour into individual custard c. or dessert dishes.  Chill until set.
Make 8 servings.  Be sure to use ripe bananas for best flavor.
 

                         Dixie Cobbler

2 c. self-rising flour
2/3 c. vegetable shortening
3-4 Tbsp. cold water
1 1/4-2 c. sugar
4 c. sliced peaches, or blackberries
2 Tbsp. cornstarch
1/2 tsp. almond extract  OR 1 tsp. lemon juice
1/2 c. butter
2 Tbsp. sugar

Cut half of shortening into flour until it resembles coarse crumbs.  Cut in remaining shortening
until it is the size of small peas.  Sprinkle with water, 1 Tbsp. at a time, tossing with fork, until
mixture leaves sides of bowl.  Shape into ball, wrap in wax paper and set aside.  Preheat oven to
375ø.  Combine sugar (depending on tartness of fruit) and cornstarch, blend well.  Add fruit and
flavoring (almond for peaches, lemon for blackberries), toss lightly to mix, set aside.  Divide
dough into thirds.  Gather 2/3 into ball.  Roll out to fit bottom and sides of 2 quart casserole.
Line casserole with dough.  Arrange fruit mixture over dough.  Dot with butter reserving 2 Tbsp.
Roll remaining dough into circle 1/2" larger than top of casserole.  Cover filling with pastry
circle, pressing edges down side of casserole.  Dot with reserved butter, sprinkle with 2 Tbsp.
sugar.  Bake 55 minutes, or until golden brown.  Since this may bubble over, put a pan or a sheet
of foil underneath the pan.
 

                      Dessert Fruit Pizza

1 package pizza crust mix
2 Tbsp. sugar
8 oz cream cheese, room temp.
1 can (29 oz) sliced peaches
1 can (4 oz) sliced pineapple
1 firm banana, peeled, cut 1/4"
12 hulled strawberries, halved
1/2 c. seedless green grapes
1 jar (10 oz) apple jelly

Drain and reserve the juice from the peaches and pineapple.  Prepare pizza dough as directed,
adding sugar with water called for on package.  Roll dough on floured board into 12" circle.
Bake 425ø on lightly greased pizza pan 15-20 minutes, until golden brown.  Cool on wire rack in
pan.  Combine cream cheese and 2 Tbsp. peach syrup, beat until smooth.  Spread over crust.
Combine pineapple syrup with rest of peach syrup, add bananas, set aside.  Cut pineapple
slices in half, set aside.  Arrange strawberries in circle in center of crust.  Arrange ring of grapes
around strawberries.  Drain bananas. Arrange pineapple, bananas and peaches in rows to outside
edge.  Finish with grapes and strawberries.  Melt jelly over low heat, stirring frequently until
smooth.  Remove from heat and let stand until slightly thickened.  Spoon evenly over fruit; use
pastry brush to spread evenly.  Refrigerate until serving time.
 

                    Lazy Day English Trifle

1 package vanilla pudding and pie filing mix
6 thick slices pound cake, about 1/2 pound
1 c. sweet sherry
1 can (12 oz) Raspberry filling
1/2 c. heavy cream

Prepare pudding mix as directed.  Cover and cool.  Cut pound cake into thick fingers.  Place half
in bottom of a glass serving dish.  Carefully spoon half of sherry over sponge cake, let stand until
absorbed.  Spread half of raspberry filling over fingers.  Pour custard over filling.  Dip rest of
sponge cake in sherry and place on top of custard.  Spread top of custard with remaining filling.
Refrigerate until thoroughly chilled.  Whip cream until stiff and spread on top of trifle.
Refrigerate 30 minutes before serving.
 

                             Crepes

2 Tbsp. sugar
1/2 c. flour
pinch salt
1 c. milk
4 eggs
5 Tbsp. melted butter

Combine flour sugar and salt in bowl.  Mix milk and eggs, gradually beat into sugar mixture,
stirring until smooth.  Chill at least 1 hour  Stir in 3 Tbsp. of the butter.  Heat heavy 6 1/2" skillet
or crepe pan.  Brush with melted butter.  Heat over medium high until almost smoking  Remove
pan from heat, ladle 3 Tbsp. batter into a corner of the pan.  Tilt in all directions until bottom is
covered with thin layer.  Pour out any excess.  Cook until bottom is lightly brown.  Flip over
and cook about 1 minute until brown.  Slide onto plate.  Repeat with remaining batter.  Makes
about 18.
 

                        Apple Crepe Cake

1/2 c. butter
8 large apples, peeled and sliced
1 c. packed golden brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
Juice of 1 lemon
16 8" crepes
1 c. sliced toasted almonds

Melt butter in large heavy skillet.  Add apples and toss to coat with butter.  Add sugar and saute
until just tender.  Add cinnamon, nutmeg and lemon juice.  Pour off excess liquid.  Reserve 8
good slices for garnish.  On heatproof platter, place one crepe, brown side up.  Spread about 2
Tbsp. apple mixture over crepe, sprinkle a few almonds over top.  Repeat until all crepes are
used.  Top with reserved apples making a pinwheel on top.  Cover with foil and heat in low oven
(225ø - 250ø) until warm.  Serve with Hot Caramel Sauce (Misc.)   Serves 8.

                        Apple Dumplings

2 1/4 c. sifted flour
1/2 tsp. salt
2/3 c. shortening, chilled
6-8 Tbsp. cold water
6 small apples, peeled and cored
2/3 c. sugar
1/4 c. light cream
3/4 c. hot maple syrup
6 Tbsp. butter, softened
1 c. sifted confectioner's sugar

In bowl, mix flour and salt.  Cut in shortening until it resembles coarse crumbs.  Sprinkle water
in a bit at a time, until all is moistened.  Form into ball, roll out to 18 x 12" rectangle  Cut into 6
six inch squares.  Place apple in center of each square, mix 2/3 c. sugar and cream, spoon into
centers of apples.  Moistened edges of pastry; fold corners to center and pinch edges together.
Place 1" apart in ungreased 11x7x1 1/2" pan.  Bake 450ø for 15 minutes.  Reduce to 350ø.  Baste
with hot maple syrup.  Return to oven and bake 30 minutes more, or till apples are done; basting
every 15 minutes.  Serve with extra syrup or hard sauce: Cream butter and confectioner's sugar
together till fluffy.  Drop from teaspoon onto waxed paper in 6 mounds.  Sprinkle generously
with nutmeg.  Chill.
 

                         Bread Pudding

2 slightly beaten eggs
2 1/4 c. milk
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 c. 1" stale bread cubes
1/2 c. brown sugar
1/2 c. raisins

Combine eggs, milk, vanilla, cinnamon and salt.  Stir in bread cubes.  Stir in brown sugar and
raisins.  Pour into 8" round cake pan.  Place in large shallow pan on center rack of oven.  Pour
hot water into larger pan 1" deep.  Bake 350ø about 45 minutes, or until knife comes clean.
 

                          Cream Puffs

1/2 c. butter
1 c. sifted flour
1/4 tsp. salt
4 eggs

In saucepan, melt butter in 1 c. boiling water.  Add flour and salt all at once; stir vigorously.
Cook and stir until mixture forms a ball that doesn't separate.  Remove from heat; cool slightly.
Add eggs one at a time, beating well after each addition until smooth.  Drop by heaping
tablespoons, 3" apart on greased baking sheet.  Bake 450ø for 15 minutes, then at 325ø for 25
minutes.  Remove from oven, split.  Turn oven off, return cream puffs to dry, about 20 minutes.
Cool on rack.  Makes 10.  Can be filled with custard or meat salad.
 

                        Custard Filling

2/3 c. sugar
2 Tbsp. flour
2 Tbsp. cornstarch
1/2 tsp. salt
3 c. milk
2 slightly beaten egg yolks
2 tsp. vanilla
1 c. whipping cream

In saucepan combine first four ingredients.  Gradually stir in milk.  Cook and stir until mixture
thickens and boils; cook and stir 2-3 minutes longer.  Stir a little hot mixture into beaten egg
yolks, return to hot mixture.  Cook until mixture just boils.  Add vanilla; cool.  Beat smooth.
Whip cream; fold into cooled mixture.  Fill cream puffs.

                           Mexican Flan

8 eggs
2/3 c. granulated sugar
1/4 tsp. salt
2 tall cans (14 oz) evaporated milk
2 tsp. vanilla OR 1 tsp. brandy
1/2 c. brown sugar

Make day before needed:
Beat eggs until well blended, add granulated sugar and salt, and mix well.  Beat in the
evaporated milk, and vanilla.  Sift brown sugar into bottom of loaf pan; pour custard gently over
top.  Place in shallow baking pan containing hot, but not boiling water.  Bake 350ø for 1 hour, or
until knife comes clean.  Do not cover.  Refrigerate overnight.  Before serving, run knife around
edge of pan and turn out onto small platter.
 

                         English Trifle

6 thick slices of pound cake
1 c. sherry or port
1/3 to 1/2 c. raspberry jam
18-24 ladyfingers
Pastry cream
1/2 c. heavy cream, whipped
Candied cherry halves

Arrange slices of cake in serving dish.  Spoon over 1/2 c. sherry to saturate evenly.  Spread jam
on top.  Dip ladyfingers into remaining wine and arrange on top.  Cover with pastry cream and
chill.  Top with whipped cream and decorate with cherries.  Serves 12.
 

                           Pastry Cream

     Beat 5 egg yolks thoroughly.  Combine 2/3 c. sugar with 1/3 c. flour and dash salt.  Beat into
egg yolks.  In heavy saucepan, bring 2 c. milk just to boiling.  Add slowly to egg mixture,
beating constantly.  Return to pan and place over low heat.  Cook, stirring constantly, until thick
and smooth.  Remove from heat, add 1 Tbsp. butter and 1 1/2 tsp. vanilla.  Cool to room
temperature before putting on top of ladyfingers.

                         Apple Fritters
 
1 egg
1 c. milk
1 c. finely chopped apples
1/4 c. sugar
1/4 tsp. salt
1 tsp. orange peel
2 Tbsp. orange juice
1/2 tsp. vanilla
2 c. flour
1 Tbsp. baking powder

Mix first eight ingredients.  Fold in flour and baking powder.  Drop by Tbsp. into hot fat until
golden brown.  Drain, roll in powdered sugar.
 

                             Baklava

3/4 c. sugar
1 1/2 c. honey
2" cinnamon stick
4 lemon slices
4 orange slices
1 pkg (1 lb) phyllo leaves
2 c. finely chopped walnuts
1 c. finely chopped blanched almonds
3/4 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 c. butter, melted

Make syrup: Boil sugar and 3/4 c. water, stirring to dissolve.  Add honey, cinnamon stick, orange
and lemon slices.  Reduce heat; simmer, uncovered 10 minutes.  Strain, cool.  Should measure 2
1/2 c. Preheat oven to 325ø.  Remove pastry leaves from package.  In small bowl, mix nuts, 3/4
c. sugar, cinnamon and nutmeg.  Place 2 pastry leaves in 15x10 jelly-roll pan; brush top leaf with
melted butter.  Continue stacking leaves, 14 in all, buttering every other leaf.  (Cover rest with
damp cloth).  Sprinkle with 1/3 of nut mixture.  Add 6 more leaves, brushing every other leaf
with butter.  Sprinkle with 1/3 of nut mixture.  Layer 6 more leave, buttering every other one.
Sprinkle with last of nut mixture.  Stach remaining pastry leaves on top, buttering every other
one.  Butter top leaf.  Trim edges if necessary.  With sharp knife, cut through top layer on long
side.  Make 8 diagonal cuts at 1 1/2" intervals.  Then, starting at one corner, make 9 cuts on
diagonal, at 1 1/2" intervals, to form diamonds.  (Cut top layer only).  Bake 60 minutes, until
golden and puffy.  Turn off oven.  Leave in oven 60 minutes, remove.  Pour cooled syrup over
hot baklava.  Following diamond pattern, cut all the way through.  Cool in pan on wire rack.
About 35 pieces.

                     Creamy Chocolate Whip

8 oz. semisweet chocolate
16 oz firm tofu
1/4 c. coffee flavored liqueur
1 pkg. (10 oz) frozen raspberries
1 Tbsp. sugar
1 tsp. cornstarch

Darin tofu and pat dry.  Place chocolate in medium glass bowl.  Microwave 1-3 minutes on high,
stirring twice until melted.  Process tofu in food processor until very smooth, about 2 minutes.
Add chocolate, process until blended, scraping sides occasionally.  Add liquer and 1/4 c. cold
water; process until blended.  Pour into dessert bowls, chill 30 minutes.  For sauce: whisk
raspberry juice, sugar and cornstarch together in small pan.  Boil 1-2 minutes, until slightly
thickened.  Add raspberries to sauce, chill until serving.  Evenly divide sauce over individual
mousses.

                       Chocolate Seafoam

2 c. packed light brown sugar
3/4 c. cold water
1/2 c. chocolate syrup
2 egg whites
1 tsp. vanilla
1 square baking chocolate, melted
1/2 c. nut meats
Mix sugar, water and chocolate syrup in heavy saucepan.  Cook over medium heat until mixture
boils.  Cook to hard-ball stage (250ø) without stirring.  Remove from heat.  Immediately beat
egg-whites stiff.  Pour hot syrup in a thin stream over beaten egg-whites, beating constantly at
high speed.  Continue beating until mixture forms peaks when dropped from a spoon.  Quickly
stir in vanilla and melted chocolate by hand.  Blend in nuts.  Drop onto waxed paper.
 

                  Brandied Raspberry Bavarian

1 can (20 oz) crushed pineapple
2 pkgs (6 oz) raspberry gelatin
3 c. boiling water
2 c. cold water
1 tsp. grated lemon peel
1/2 c. brandy
1 c. whipping cream
2 Tbsp. sugar

Drain pineapple, reserving juice.  Dissolve gelatin in boiling water.  Stir in pineapple juice, cold
water, lemon peel, and brandy.  Chill to consistancy of unbeaten egg white.  Whip cream with
sugar.  Fold into thickened gelatin along with drained pineapple.  Pour into bundt pan.  Chill
overnight.  Makes 10 servings.
 

                  Grandma's Ice Cream Receipt

6 egg yolks
2 c. milk
1 c. sugar
1/4 tsp. salt
4 c. cream
3 tsp. vanilla

Cook egg yolks, milk, sugar and salt in top of double boiler until thick.  Add to cream and
vanilla.  Blend in mix master until all foamy.  Freeze in ice-cream freezer.  Make 1/2 gallon.
 

                Black Eagle's Death By Chocolate

1 (19.8 oz) fudge brownie mix
1/4-1/2 c. Kahlua or black coffee
3 (3.5 oz) boxes Jell-o chocolate mousse
8 (1.2 oz) Heath or Skor bars, broken into small pieces (blender or hammer)
1 (12 oz) container whipped topping
Bake brownies according to package directions and cool.  Punch holes in brownies and pour
Kahlua over them; set aside. Break up toffee bars.  Break up half of brownies and put in bottom
of glass trifle dish.  Cover with half of mousse, layer with half of candy and half of whipped
topping.  Repeat with remaining ingredients.
 

                      Chocolate Wickedness

1 1/2 lbs semisweet chocolate
4 egg yolks
1/2 c. espresso coffee
1/2 c. creme de cacao
8 egg whites
Pich of salt
1/4 c. sugar
1 c. heavy cream, whipped

Melt chocolate in heavy saucepan over water.  Add egg yolks, espresso and creme de cacao.  Stir
together until smooth.  Beat egg whites with salt until they hold soft peaks.  Add sugar, teaspoon
at a time, beat until stiff.  Fold whipped cream into egg whites, then fold into chocolate mixture.
Pour into container and store in freezer until 15 minutes before serving.

                       Cocoa Mint Mousse

1 1/2 tsp. unflavored gelatin
1 1/4 c. water
1 envelope sugar-free cocoa mix
1 slightly beaten egg yolk
1/2 tsp. mint extract
8 oz tub Cool-Whip

In 4 cup measure, sprinkle gelatin over water.  Let stand for 5 minute.  Cook, uncovered on high
about 2 minutes, until gelatin is dissolved, stirring once.  Stir in cocoa mix until dissolved.  Stir
small amount of cocoa mixture into egg yolk, return egg mixture to cocoa.  Cook, uncovered on
high 2-3 minutes, until slightly thickened, stirring twice.  With whisk, stir in mint extract.  Chill
until partly set.  Fold in Cool-whip.  Spoon into 8 dessert dishes.

                   Chocolate quickie stickies

6 T butter
3 T cocoa
3/4 c. brown sugar
5 t. water
1 t. vanilla
1/2 c. coarsely chopped nuts (opt)
2 (8 oz) pkgs crescent rolls
2 T butter
2 T sugar
1 T cocoa

Melt butter, add cocoa, brown sugar and water.  Cook, stirring constantly until it boils.  Remove
from heat, add vanilla.  Spoon 1 t into 48 1.75" muffin tins.  Sprinkle with 1/2 t. nuts. Set aside.
Seperate rolls into 8 rectangles, press perfs to seal.  spread butter on rectangles.  Combine sugar
and 1 T cocoa; sprinkle about 1 t mixture over each rectangle.  Roll up from long side, pinch to
seal.  Cut into 6 equal pieces place in pans, cut side down. Bake 350 for 11-14 minute.  Cool 30
seconds, invert onto cookie sheet.  let stand 1 minute beforeremoving pan.
 

                        Chocolate torture

1 lb semisweet baking chocolate
1 c. suager
1 lb butter
1 T vanilla
1 c. half-and half
dash salt
6 eggs
Glaze:
6 oz semi sweet chocolate
3 T butter
2 T half-and-half
2 T light corn syrup

Chop or grate chocolate to hasten melting.  Combinem chocolate sugar butter, vanilla
half-and-half and salt in heavy saucepan.  Melt over low heat, stirring occasionally.  In large
bowl, beat eggs slightly.  Slowly add chocolate to eggs, whisking until smooth.  Line bottom of a
9" springform pan with foil.  Butter foil and sides of pan.  Pour in batter.  Bake 350 40-45
minutes.  Cake will look done only for about 2 inches from edge.  Middle will set upon
refrigeration.  Remove cake from oven and cool at room temp.  Refrigertae until chilled.  For
glaze:  Melt chocolate and butter in heavy saucepan.  Stir in half-and half and corn syrup.
Remove sides of springform pan, pour glaze over top and sides of torte.  Refrigerate until set.
Garnish with whipped cream, berries and/or mint leaves. 12 or more servings.

                    Raspberry pretzel dessert

1 1/2 c. crushed pretzels
1/2 c. sugar
1/2 c. melted butter
1/2 c. chpped pecans
1 pkg (8 oz) cream cheese
1 c. sugar
1 tub whipped topping
2 c. boiling water
1 can (8 oz) crushed pineapple
1 pkg (6 oz) raspberry jello
2 pkgs (10 oz) frozen raspberries

Mix pretzles, sugar, butter and pecans/  Press into bottom of 9x 13 pan.  Beat cream cheese and
sugar together.  Fold inwhipped topping and pineapple.  Spread over crust.  Add jello to boiling
water, stir in raspberries, crushing as they thaw. Cool until slightly thickened, and pour over
cream cheese mixture.  Refrigerate.
 
 

                           Hamantaschen
Filling:
1/2 lb dried apricots
2 oz. pitted prunes
2 oz. golden raisins
1/2 lemon, juice and grated rind
1/2 orange, juice and grated rind
2 oz pecans, chopped
1/2 c. coconut
1/2 t. cinnamon
6 T sugar
1 T oil
pinch of salt
Dough:
4 c. flour
1 1/2 c. sugar
4 t. baking powder
1/2 t. salt
4 eggs
2 t. vanilla
1 c. oil
2 T. water
1 egg mixed with 1 t. water.

Put apricots, prunes, and raisins in saucepan and barely cover with water.  Bring to boil.
Remove from heat, let stand until cool.  Grind or mash fruit.  Add rest of filling ingrediuents.
Mix well and set aside.  It will be very stiff and keep well in the refrigerator.  For dough: sift
flour, sugar, baking powder and salt.  Make well in center.  Break eggs into the well and add
vanilla, oil and water.  Stir until mixed well.  Cover and refrigerate 1 hour.  Roll out 1/8" thick
on floured board.  Cut into 3" rounds.  Put a tablespoon of filling in the center of each round.
Pull dough up from three places to cover.  Pinch to seal.  P[lace 2" apart on lightly greased
cookie sheets.  Brush with egg-water mixture.  Bake 12-15 minutes at 350. 3 1/2 dozen cookies
that freeze well.

                         Apple croustade

2 1/2 lb. tart green apples
1/2 c. rum
1/2 c. unsalted butter, melted
1/2 lb (12 leaves) filo pastry
1/2 c. finely ground almonds
1/2 c. sugar (or more to taste)
Powdered sugar

Peel, core and slice apples.  Let soak in rum 2 hours.  Brush a wide cake, pizza or pie pan with
melted butter.  Cover with filo leaf.  Drape 7 more leaves into pan, brushing each with melted
butter and sprinkling with almonds.  Half of each leaf should extend beyond the pan, the other
half should cover the bottom.  Drain apples and place on spastry, sprinkle with sugar.  Cover
with 2 of the remaining leaves, brushing each with melted butter and floding in half.  Fold
extending leaves over top to enclose apples.  Brush top with butter.  Fold remaing 2 leaves in
half and cut into 2" wide strips.  Brush each strip with butter.  Loosely curl and place on top of
croustade in a decorative design.  Drizzle on rest of butter.  Bake 375 for 20 minutes.  Lower
heat to 325; bake 20 more minutes.  When cool, dust with powdered sugar.  Serve warm or cold.
4-6 servings.

                        Chocolate intrigue

2 3/4 c. flour
2 t. baking powder
1/2 t. salt
1 c. butter
2 c. sugar
3 eggs
1 1/2 t. vanilla
1/8 t. peppermint extract
1 c. milk
3/4 c. chocolate syrup
1/4 t. baking soda

Grease on the bottom of a 10" tube pan.  Sift together flour, baking powder and salt.  In large
bowl, cream butter and sugar until fluffy.  Add eggs one at a time.  Stir in extracts.  Add dry
ingredients alternately with milk.  Reserve 2 cups, and pour rest into tube pan.  To reserved
batter, add choclate syrup and baking soda.  Pour over batter in pan without mixing.  Bake 350
for 65-75 minutes.  Cool 45 minutes before removing from pan.  Cool completely.  Drizzle glaze
over cake.  20 servings.
Glaze: Mix 1 c. powdered ugar, 1/4 c. chocolate syrup, 1/8 teaspoon peppermint extract.

                          Chocolate pate

15 oz dark chocolate, chopped
1 c. whipping cream
1 oz. unsalted butter
4 egg yolks
4 oz. light corn syrup
2 oz. Amaretto

Melt chocolate, cream and butter in top of double boiler.  Whisk until smooth.  Remove from
heat.  Add yolks, one at a time, beating well.  Add syrup and Ameretto.  Pour into plastic wrap
lined loaf pan.  Freeze four hours.  To remove, immerse pan in warm water 15 seconds and
invert onto cutting surface.  Serve atop Sauce Anglaise. Sauce Anglaise: Heat 1 cup heavy cream
in top of double boiler.  Mix 4 egg yolks and « cup sugar, whisk into cream.  Heat until thick
enough to coat the back of a spoon.  Refrigerate.  Just before serving add 1 oz. good liqueur.