"Recipes from the Chef's Kitchen"

Ingredients:
(Makes 20 Servings)
1)   1/2 cup Unsalted Butter, melted
2)   1 cup Chestnuts, pureed
3)   3/4 cup Sugar
4)   3 Eggs, separated

Preparation:
1)   Preheat the oven to 350 degrees.
2)   Grease 20 cupcake molds.
3)   Stir the melted butter into the chestnut puree,
       sugar, and egg yolks.
4)   Beat the egg whites into stiff peaks and fold
       them into the mixture.
5)   Divide the mixture among the molds and bake
       for 20 minutes, or until firm.
6)   Remove from the oven and allow to stand for
       5 minutes before removing from the pan
       because they are very fragile.  Cool on a rack.
7)   Top with caramel icing and a slivered almond
       garni.

Ingredients:
(makes 20 servings)
1)   6 1/2 cups Flour
2)   1/4 cup Sugar
3)   1 tbs Baking Powder
4)   3/4 cup Butter
5)   3 large Eggs
6)   2 cups Milk
7)   1 pinch Salt
8)   For Glaze..Egg wash and Granulated Sugar

Preparation:
1)   Preheat oven to 475 degrees.  Grease a cookie
       sheet.
2)   Sift all the dry ingredients together.  Mix in
       butter until the texture is pebblelike.  Add the
       eggs one at a time.  Gradually add the milk
       untill dough is soft and not sticky.
3)   Turn out onto a floured board.  Knead lightly,
       just enough to shape into a round.  Roll out
       to about 1 inch thick and (using a 3 inch cookie
       cutter) cut into scones.  Put onto a prepared
       baking sheet.
4)   Brush with egg wash and sprinkle with
       granulated sugar.
5)   Bake in the preheated oven for 10-15 minutes
       until golden brown.  Cool on a wire rack.

(Delicious with clotted cream and jam)

Ingredients:
(Makes 12 servings)
1)   1 Cucumber
2)   1 tbs. Virgin Olive Oil
3)   1 tsp. Sugar
4)   1 tbs. Lemon Juice
5)   White Pepper and Salt

Preparation:
1)   Cut the cucumber into slices as thin as possible.
2)   Very lightly salt the slices and leave them to drain
       in a colander for at least 2 hours.  Press them
       from time to time to get rid of the excess juices.
3)   Combine the sliced and drained cucumbers with
       the oil, lemon juice, sugar, and a sprinkling of
       white pepper.  Spread thin slices of day-old bread
       with creamed butter and overlap the cucumbers
       on top.

Ingredients:
(makes 24 servings)
1)   1/2 oz. Ham, cooked and ground
2)   1/2 cup Roquefort Cheese
3)   1/2 cup Mayonnaise

Preparation...
...TO MAKE TEA SANDWICHES...
1)   Spread 24 slices of bread with Lemon-and-Parsley
       Butter, then spread 12 slices of the buttered bread
       with the ham and roquefort spread.
2)   Top with the remaining 12 buttered slices of bread.
3)   Remove the crusts and cut in any shape desired.

Ingredients for the Cookies:
(makes 48 servings)
1)   1 cup Flour, sifted
2)   1 cup Walnuts, finely chopped
3)   1/2 cup Corn Syrup
4)   1/2 cup Shortening
5)   2/3 cup Brown Sugar

Ingredients for the Chocolate Icing:
1)   4 oz. German Sweet Chocolate
2)   3 tbs. Butter
3)   1 1/2 cups Confectioner's Sugar, sifted
4)   3 tbs. hot Water

Preparation of the cookies:
1)   Preheat oven to 375 degrees.
2)   Line cookie sheets with parchment paper.
3)   In a mixing bowl, blend flour and chopped walnuts.
4)   In a saucepan, over medium heat, bring corn
       syrup, shortening, and sugar to a boil, stirring
       constantly.
5)   Remove from heat; gradually stir in flour mixture.
6)   Drop batter by level teaspoons, about 3 inches
       apart, on prepared cookie sheets, because they
       spread a lot while cooking.
7)   Baking for 5-6 minutes; remove from oven and
       allow to stand 5 minutes before removing from
       baking sheet.

Preparation of the icing:
1)   In a saucepan, over low heat, melt chocolate and
       butter.
2)   Remove from heat; stir in confectioner's sugar
       and hot water.
3)   Add more hot water if too stiff.
4)   Drizzle each cookie with the icing.

Miniature Chestnut cookies and Tea Sandwiches

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