Foods Recipes

1/4 c Cold water

1 Envelope unflavored gelatin

6 Eggs, separated

1 1/2 c Sugar, divided

6 Squares (1 oz each)

-unsweetened chocolate, -melted and cooled 1 tb Instant coffee

1 c Boiling water

2 1/2 ts Vanilla, divided

2 tb Dark rum, brandy or bourbon

1/8 ts Salt

2 c Heavy cream

1/3 c Confectioner's sugar

FROM: Woman's Day, 9/2/80 Make early in day or day before. Double recipe for large loaf pan or 2 pans, using very large bowl for folding egg whites with chocolate. For easy unmolding prepare 9x5x3-inch loaf pan this way: use 2 pieces waxed paper, one for length, one for width of pan. Fold each lengthwise as necessary to fit pan exactly: it's best to have more than one thickness. Put strips in pan, extending slightly above rim on all sides. Pour cold water into 2-cup glass measure. Sprinkle with gelatin; let stand at least 5 minutes. Meanwhile in 1-1/2 to 2 quart bowl, beat egg yolks with 1 cup sugar 5 minutes or until thick and light colored. Stir in chocolate

until smooth, scraping bowl with rubber spatula; set aside. Add coffee and boiling water to softened gelatin; stir mixture into stiff chocolate mixture scraping bowl constantly, until smooth. Beat in 1-1/2 tsp vanilla and the rum. Transfer mixture to 4-quart bowl; place in large bowl of ice and cold water. Stir, scraping bottom and sides 2-3 minutes or until very cold but not thick. Remove from water temporarily; set aside. In large bowl beat whites with salt until foamy. Gradually beat in remaining 1/2 cup sugar until soft peaks form. Return bowl of chocolate mixture to ice water; stir 2-3 minutes or until mixture barely starts to thicken. Remove bowl from ice water. Fold half the mixture into whites, then fold into remaining mixture (do not overfold). Pour gently from one bowl to another to insure thorough blending. Refrigerate 8-10 hours or overnight. To unmold: since most loaf pans flare, corners probably will not be lined with wax paper. With small, sharp knife loosen corners. Invert flat platter over loaf pan; invert pan over platter. Remove pan; gently peel way paper. Whip creamwith confectioner's sugar and remaining 1 tsp vanilla to thick saucelike consistency. (If desired, whip about 1/2 cup of the heavy cream until stiff. Pipe on mousse to garnish.) Spoon generously over each slice of mousse. Makes 10 servings.

3 Or 4 ripe bananas

1 Egg

1 c Sugar

1 1/2 c Flour

1 ts Salt

1 ts Baking soda

1/4 c Melted butter or margarine

1/2 c Walnuts (optional)

1/2 c Chocolate chips (optional)

Mash bananas by hand or with mixer until fairly smooth (may still appear slightly lumpy). Add all other ingredients in order, mixing as you go. Add melted butter last. Pour into 1 greased and floured loaf pan or 2 small loaf pans and bake at 325 degrees for 50 to 60 minutes. Note: If possible, grease pan with Butter

flavored Crisco or use butter.

1/2 c Butter or margarine

1/2 c Semisweet chocolate pieces

1 T Instant coffee crystals

3/4 c Sugar

3/4 c Brown sugar; (packed)

2 Eggs

2 t Vanilla

2 c All-purpose flour

1/3 c Unsweetened cocoa powder

1/2 t Baking powder

1/4 t Salt

1 c Semisweet chocolate pieces

In a large saucepan melt margarine or butter and the 1/2 cup chocolate pieces over low heat. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs and vanilla. In a medium mixing bowl combine flour, cocoa powder, baking powder, and salt. Stir into coffee mixture. Stir in the 1 cup chocolate pieces. Drop dough by rounded tablespoonfuls onto lightly greased cookie sheets. Bake in a 350 degree oven 10 minutes. Let cool 1 minute before removing from sheet. 143 calories, 6 g fat, 14 mg cholesterol, 2 g protein, 22 g carbohydrate,

0 g fiber, and 65 mg sodium per cookie. From "Better Homes & Gardens"

magazine, May 1992.

6 oz Chocolate,

-semi-sweet 1/4 c Coffee liqueur

1 tb Instant coffee,dry

1/2 c Brown sugar

-packed 1 c Corn syrup

3 Eggs, beaten

1/4 c Butter, melted

2 ts Vanilla

1/4 ts Salt

1 c Pecans

-coarsly chopped 1 9''pie-shell

-unbaked 1 c Pecan halves

Directions: In heatproof bowl set over simmering water, melt chocolate with coffee liqueur and instant coffee granules. Stir until smooth. Remove from heat; stir in brown sugar until dissolved. Stir in corn syrup, eggs, butter, vanilla, salt and chopped pecans. Pour filling into pie shell;arrange pecan halves decoratively on top . Bake at 350F for 45-50 minutes, or until edges feel set but centre still jiggles slightly. Let cool on wire rack before serving. Calories: you don't want to know.

2 x 125g packets small sponge

- finger biscuits 1 tb Dry instant coffee

3/4 c (180ml) boiling water

200 g White chocolate

1/2 c (125ml) thickened cream

--------------------------------MOCHA MOUSSE-------------------------------- 200 g Dark chocolate

60 g Butter

1/4 c (60ml) thickened cream

2 Egg yolks

3 ts Kahlua

-=OR=- 1 ts Dry instant coffee and 3

- teaspoons water 3/4 c (180ml) thickened cream,

- extra * Kahlua is a coffee-flavoured liqueur. Tia Maria would also be suitable for this recipe. Sponge finger biscuits are available from most supermarkets and some delicatessens * Line base and sides of 23cm square slab pan with foil. Cover base of prepared pan with a layer of sponge finger biscuits. Brush biscuits with half of the combined coffee and water. Place chopped white chocolate in medium heatproof bowl over pan of simmering water, stir until melted; cool slightly. Stir in cream. Pour half the combined white chocolate and cream over prepared biscuits in pan, cover, refrigerate 10 mins. Repeat with the remaining biscuits, coffee mixture and white chocolate mixture. Spread the mocha mousse over biscuits, then cover, refrigerate several hours or overnight, until the mousse is firm. Decorate slice with whipped cream dusted with cocoa and serve with strawberries, if desired. Mocha Mousse: Combine chopped chocolate and butter in medium heatproof bowl over pan of simmering water, stir until chocolate and butter are melted; cool slightly. Stir in cream, egg yolks and liqueur; mix well. Beat extra cream in small bowl with electric mixer until firm peaks form; fold cream into the chocolate mixture in 2 batches. * Not suitable to freeze * * Suitable to m/wave * Note: For best results, choose good quality dark chocolate and white eating chocolate for this recipe. Posted by : Sue Rykmans.