Lucy's Mocha Balls (Rum)
- 12 oz semi-sweet chocolate
- 4 egg yolks
- 1 1/2 cups confectioners sugar
- 1 cup soft sweet butter
- 2 rounded tsp instant coffee
- 4 tbsp brandy or rum
- 2 tsp vanilla
- chopped pecans or coconut
- Melt chocolate in double boiler over hot water then cool
- Beat egg yolks adding sugar - heating until smooth
- Beat in butter a little at a time
- Dissolve coffee in liquor and add vanilla
- Combine with egg and butter mixture
- Add chocolate and mix
- Chill in refrigerator for several hours
- Shape into small balls and roll in nuts or coconut
- Must refrigerate
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Lucy's Eggplant Dip/Caponata
- Olive Oil
- 2 cups chopped eggplant
- 1 onion chopped
- 4-6 cloves of garlic
- oregano, basil, onion powder
- homemade pasta sauce
- Saute onion and garlic in olive oil for a few minutes
- Add eggplant and spices then cook 10-15 minutes at medium heat until soft
- Add pasta sauce and simmer for 10 minutes
- Serve on Toasted Italian Bread
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Lucy's Vodka Sauce
- 1 stick of butter
- 1 pint heavy cream
- 1/4 to 1/2 cup grated cheese
- 2 swishes around the pot vodka
- pepper
- Melt butter and Heavy Cream in pan (do not boil)
- Add grated cheese
- Add about 2 cups of your homemade sauce (just enough to make it pink)
- Mix with pasta
Variation Pasta Antonio
- Saute 2 cut up chicken breasts (boneless) with butter, then add cream
- After sauce is pink add 10 oz pkge frozen peas
- Serve over spaghetti
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Chocolate Sorbet
From Claudia Fleming, pastry chef at Gramercy Tavern, NY
- 1 cup sugar
- 3/4 cup plus 1 tablespoon unsweetened cocoa powder (please try Scharffen Berger's Natural Unsweetened Cocoa Powder)
- 9.75 ounces (1 home chef bar) Scharffen Berger 70% bittersweet chocolate
- In a medium saucepan, combine 2 1/4 cups of water and the sugar, and bring to a boil
over high heat, stirring occasionally.
- Gradually add cocoa powder, whisking until smooth.
- Reduce heat to low, and cook mixture at a gentle simmer for 30 minutes, until syrupy.
- Put chocolate in a large bowl, add half the cocoa syrup, whisking until chocolate is melted and mixture is smooth.
- Add remaining syrup and whisk well. Strain mixture through a fine sieve, and let cool.
- Stir in 1 cup plus 1 tablespoon of water.
- Chill sorbet mixture covered until very cold, at least 4 hours.
- Freeze in an ice-cream maker according to manufacturer's directions.
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Chocolate Ganache
- 8 oz. El Rey Apamate Dark 73.5% Chocolate
- 1c. heavy cream
- 2oz. almonds, toasted and ground
- Melt chocolate in a double boiler.
- Heat cream to boiling point. Add cream to chocolate and whisk.
- Note: To use with Chocolate Pecan Cake, follow these instructions:
- To finish, place cake on a 10" cake circle or the inverted spring form base.
- Place a cooling rack atop a clean sheetpan. Put cake on cooling rack.
- Pour the ganache over cake, covering as much as possible. Use an offset spatula to scrape off excess ganache and level top of cake.
- Allow ganache to harden somewhat, then press ground nuts onto sides of cake.Refrigerate.
- Note: Partially freezing the cake will make it easier to transfer to a serving platter.
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Chocolate Mud Cake
- 2 sticks butter
- 12 oz semi-sweet chocolate
- 4 oz unsweetened chocolate
- 1.25 cups sugar
- .25 cup rum
- 1 tsp vanilla
- 8 eggs
- Heat oven to 325 degrees Fahrehheit
- Butter 10" springform pan / or use foil cupcake liners
- Melt butter, all chocolatechocolate in double boiler over hot water then cool
- Beat egg yolks adding sugar - heating until smooth
- Beat in butter a little at a time
- Dissolve coffee in l, and sugar in large heavy saucepan stirring constantly
- Remove from head and stir in vanilla and rum
- Whisk in eggs, one at a time
- If using springform pan, bake in water 50-55 minutes
- If making mini cupcakes bake at top of oven for about 20 minutes
- Use toothpick inserted in cent to test when done
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Chocolate Pudding
- 2 egg whites
- 2/3 cup unsweetened cocoa powder
- 2 tbsp cornstarch
- 2 1/4 cups of skim milk
- 1/2 cup sugar
- 1/8 tsp salt
- 1 tsp vanilla extract
- In small bowl lightly beat egg whites
- In a large bowl combine 2/3 cup cocoa and cornstarch
- Whisk 3/4 cup of milk into cocoa until smooth
- In a large heavy saucepan, combine remaining milk, sugar, and salt
- Mix well and bring to a boil over high heat, whisking constantly
- Remove from heat
- Whisk cocoa mixture into hot milk mixture
- Bring to a boil at medium-high heat, boil for 2 minutes whisking constantly
- Remove from heat
- Add vanilla, pour into serving dishes and cool to room temperature, then cover and chill
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Sweet Potato Pie
- 2 cups cooked mashed sweet potatoes
- 1/4 cup margarine
- 3 eggs
- 1 cup milk
- 1/4 cup sugar
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1 tso vanilla
- 1/4 cup orange juice
- 1 9" unbaked pie crust
- Bake at 425 degrees for 15 minutes
- Lower heat to 350 degrees and cook an additional 1 hour 20 minutes
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Zucchini Muffins
- 2 cups unbleached, unbrommated flour
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 3/4 cup skim milk
- 3 tbsp canola oil
- 1 egg
- 2 tsp grated lemon peel
- 1 cup shredded zucchini
- try adding some dried citron---
- Heat oven 375 degrees
- Coat 12 muffin cups to not stick
- In a bowl, whisk flower, sugar, baking powder, cinnamon, and salt
- In another bowl, whisk milk, oil, egg, and peel (citron if added), stir in zucchini
- Add zucchini mixture to dry ingredients and stir just until moistened
- Divide batter between cups (or loaf pan)
- Bake about 22 minutes, or when toothpick comes out clean
- Remove from pan and cool on wire rack
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Apple Rainsin-Bread Pudding (Pepperidge Far bread is unbrommated)
- 1 appled peeled and chopped
- 3 cups toasted raisin bread cubes
- 1 can (12 oz) evaporated skim milk (NOT CONDENSED MILK)
- 2 eggs
- 2 egg whites
- 3 tbsp sugar
- 1 tbsp vanilla
- Coat and 8" square baking pan
- Arrange apple in a single layer
- Top with bread cubes
- In a bowl, whisk milk, eggs, egg whites, sugar, and vanilla until blended.
- Pour over bread cubes
- Place baing dish inside a large baking pan on oven rack
- Pour boiling water into larger baking pan until it is 1 inch high
- Bake at 325 degrees until a knife comes out clean 40-45 minutes
- Remove dish from hot water in oven and cool slightly
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Baked Acorn Squash
- 1 acorn squash
- Molly McButter to taste
- 1/8 tsp nutmeg to taste
- Cut squash in half lengthwise and scoop out seeds
- Bake facedown on aluminum foil at 350 degrees or until tender
- Season with Molly McButter and nutmeg
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All Recipes/Healthy Recipes
All Free Casserole Recipes
Emeril's Bread Pudding with Whiskey Sauce
Tortilla Casserole from Food Network
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