Foods Recipes

1/4 c Pan drippings

1/4 c Flour

1 c Water

2 c Turkey stock

Turkey giblets,cooked,choped Salt Pepper 1. Pour off all turkey fat from roasting pan into a glass measuring cup.

Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook and stir 2 or 3 minutes over low heat. Add water and 2 cups of the reserved turkey stock. Cook, stirring and scraping up browned bits in pan with wooden spoon, until gravy thickens and bubbles 2 minutes. Strain gravy into saucepan; add chopped giblets and reserved liver. Taste; season with salt and pepper if needed.

1 1/2 c Butter

6 Eggs

1 1/2 c Sifted flour

12 1/2 oz Double dutch frosting mix

2 c Walnuts or pecans

In large bowl, cream butter. Add eggs, one at a time, beating well after each addition. Gradually add sugar; beat at high speed until light and fluffy. By nad, stir in flour, dry frosting mix, and wlanuts until well blended. Bake in greased and floured 12 cup bundt pan at 350 degrees F for 60 to 65 minutes. Since the cake has the soft tunnel of fudge, ordinary doneness tests can not be used. Test after 60 minutes by observing a dry, shiny brownie-type crust. Cool 30 minutes; remove from pan to wire rack or serving plate. Cake will

have a moist center called the Tunnel of Fudge.

8 sl Pumpernickel bread, crusts

-removed 1/4 c Currants

1 c Milk

1 oz Unsweetened chocolate, fine-

-ly chopped 3/4 c Sugar

1/4 ts Vanilla

1/4 c Butter, melted

2 c Whipping cream

3 oz Semisweet chocolate, finely

-chopped 9 Egg yolks

1. Lightly brush bread slices with melted butter. Place bread in greased 2

1/2 quart 4 inch deep baking pan or souffle dish. Sprinkle bread with

currants and set aside. 2. Bring whipping cream and milk to a boil in a small saucepan. Whisk in

chopped chocolate until melted. Whisk together sugar, egg yolks, and vanilla. Beat cream/chocolate mixture into egg mixture. Blend well. 3. Pour over bread slices and currants. Let stand 30 minutes to allow bread

to soak up liquid. Cover pan with buttered foil and place in a larger pan filled halfway with warm water. 4. Bake at 350F for 45 minutes - 1 hour, or until knife inserted in pudding

comes out clean. Cool slightly. Serve with whipped cream, if desired.

-Dottie Cross TMPJ72B 1 pk -(16 ozs) Duncan Hines Milk

-Chocolate Layer Cake Frosti 2 1/2 c Confectioners' sugar

1 c Pecan halves, divided

1 c Semi-sweet chocolate chips

3 tb Crisco Shortening

1. Combine Chocolate frosting and confectioners' sugar in large mixing

bowl. Stir with wooden spoon until thoroughly blended. 2. Cover each pecan half with one tablespoon candy mixture. Roll into 1-inch balls; set aside. Chop remaining pecans; set aside. 3. Place chocolate chips and shortening in 2-cup glass measuring cup. Microwave at MEDIUM (50% power) for 2 minutes; stir. Microwave for 1 minute longer at MEDIUM; stir until smooth. Dip one candy ball into chocolate mixture until completely covered. Remove with fork to cooling rack. Sprinkle top with chopped pecans. Repeat until all candy balls are covered. Allow to stand until chocolate mixture is set. Note: For peanut butter flavored coating, place 1 cup peanut butter chips and 3 T Crisco Shortening in 2-cup glass measuring cup. Microwave at MEDIUM (50% power) for 2 minutes; stir until smooth. Dip candy balls as directed above. Tip: Place waxed paper under cooling rack to catch drips and make cleanup easy. Duncan Hines "Recipes and More" - Winter, 1992 Reformatted by: CYGNUS, HCPM52C

1 9 inch chocolate layer cake

2 lb Semi-sweet chocolate

8 oz White fondant

2 c Whipping cream

With a serrated knife or thread, cut cake into two layers and place one layer in a 9 inch springform pan. In a double boiler, over hot water, melt chocolate and fondant. Or, use a microwave oven to melt the ingredients, allowing 12 minutes for chocolate, 20 seconds for fondant - medium power. Heat 1/2 cup cream to lukewarm. If using a microwave, allow 30 seconds. Beat the remaining chilled cream until it forms soft peaks; set aside. In a large bowl, combine warm cram with fondant and melted chocolate. Stir until ingredients are evenly blended and the temperature is reduced to lukewarm. Beat the soft chocolate mixture and gradually incorporate the whipped cream. Spoon one-half of the creamy chocolate mixture over cake. Top with second layer of cake. Complete by spreading the second half of the chocolate mixture over top. Refrigerate the cake for 8 to 12 hours. Serve chilled with whipped cream and chocolate curls. Serves 16. From The Gazette, 90/12/12. The recipe is from Chef Steven McKeown at the Cafe de Paris, 66 St. Louis in Quebec City.