Chocolate Mousse

Ingredients-
18 oz semisweet chocolate
2 cups very cold heavy cream
6 eggs
2 TBSP powdered sugar
2 TBSP Creme de Cacao
1 TBSP vanilla

Proceedure-

Melt the chocolate over hot water or very slowly under low heat, stirring constantly.

While the chocolate cools, whip the cream on high until it forms medium-stiff peaks. Do not overbeat.

Separate 4 of the eggs and set the whites aside.

In a bowl, mix those 4 yolks with the 2 remaining whole eggs. Beat until eggs are thick and bright yellow, about 5 minutes.

Put the 4 egg whites that you set aside in a bowl and whisk until the whites start to stiffen.

Sprinkle the powdered sugar into the egg whites and beat until you have firm peaks.

Working quickly, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. Stir until smooth, then add the remaining cream.

When it is fully blended, add the liqueur and vanilla.

Then fold in the whites until just blended.

Pour mousse into small individual serving dishes.

Chill at least 4 hours or overnight

Optional - Top with sliced fresh strawberries or other berries and more whipped cream

BRANDY PLANTAINS A LA MODE

Ingredients-
2 very ripe (black skins) plantains, peeled
4 tbsp butter
1 tsp ground cinnamon
1/3 cup brown sugar
2 oz brandy
1/2 cup wine

Steps-
Chop off both ends of plantains, then slit skin lengthwise to remove it.
Melt butter in a skillet.
Carefully (don't splatter melted butter!) place the plantains in the skillet.
Mix the cinnamon and sugar together and then sprinkle over plantains.
Cook for five minutes and then remove from heat.
Remove the plantains and place in a dish
Add wine to the empty skillet and stir thoroughly with sugar and cinnamon remnants.
Pour the sauce over the plantains.
Bake in a preheated oven at 350 degrees F for 30 minutes.
Remove from oven and pour brandy over the plantains.
Make sure kids and pets are out of kitchen
Set plantains on fire and allow the flames to go out by themselves.
Serve with vanilla ice cream.
Eat it all, don't save leftovers.

CAROL'S CHAMBORD BROWNIES

These brownies are OMG delicious!

Ingredients for bottom/brownie layer:

1 stick butter
1 cup sugar
1 cup flour
1 can Hershey's syrup
4 eggs
1/2 tsp salt

Mix the above ingredients and pour into a greased 9x13 inch pan. Bake at 350F for 30 minutes. Let cool. Once cool, make the icing layer:

Ingredients for middle/icing layer:
1 stick softened butter
1 lb powdered sugar
Option - 2 to 4 tsp chambord or raspberry liquor (you can use any flavor that appeals to you. Just remember that it has to go well with chocolate)

Mix all ingredients until fluffy and spread on top of cooled brownie layer

Ingredients for top layer:
12 oz (2 cups chocolate chips)
1.5 sticks butter

Melt butter and chocolate together and then pour on top of icing layer. Once chocolate has set, cut into squares.

Spicy Christmas Pickles

(allrecipes.com)

Ingredients:

1 gallon dill pickles
5 oz bottle Tobasco or other hot pepper sauce
5 cloves chopped garlic
5 lb sugar

Directions:

1. drain off pickle brine
2. slice pickles lengthwise and return to the original jar
3. pour in Tobasco first, and garlic last
4. add 1/3rd of the sugar and close lid tightly
5. gently tip jar back and forth to mix contents well
6. let sit 1 week at room temperature
7. as the week progresses, when you see that sugar is dissolved completely, add some more sugar and do the tipping/mixing again. Keep doing this until all of the sugar is used up and dissolved.
8. after about 1 week, when the last of the sugar is dissolved, put pickles into sterile, smaller glass jars and evenly distribute the liquid. Seal with lids and rings and store in the refrigerator.
9. important - must eat within 1 month.

EID Recipes- Saffron Rice Pudding

INGREDIENTS:

6 cups whole milk
8 TBSP rice flour
9 TBSP sugar
1/2 tsp ground cardamon
1/4 tsp saffron
2 TBSP rose water

Optional - whipped cream
____________________

1. Put milk in pan and set on low heat
2. Slowly stir in flour
3. Slowly stir in sugar
4. Now stir briskly with a whisk. Stir in lots of air!
5. Once it starts to boil, continue another 2 minutes
6. Remove from heat
7. With whisk, whip in cardamon, saffron and rose water
8. Pour into bowl(s)
9. Eat as soon as it gets to room temperature or store immediately in refrigerator.
10. Option - top each serving with whipped cream

.

SOFT & CHEWY

APPLE-OATMEAL COOKIES

*************************
1.5 cups quick-cooking oatmeal
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup brown sugar, packed
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1.5 tsp cinnamon
1/2 cup raisins
1 cup finely chopped apple
1 slightly beaten egg
1/2 cup honey
1/2 cup oil
1/3 cup milk
********************
1. Preheat oven to 375 F
2. In bowl combine oats, flours, brown sugar, baking powder & soda, salt and cinnamon. Stir.
3. Stir in raisins and apple
4. In another bowl combine egg, honey, oil and milk
5. Pour liquid ingredients into bowl of dry ingredients. Mix until a smooth batter.
6. Using a teaspoon drop balls of dough, spacing them 2 inches apart, on a cookie sheet.
7. With damp fingertips, press dough balls down until cookie is about 1.5 inches across.
8. Bake 10-12 minutes until golden brown
9. Cool on baking rack.
.

HOT FRUIT POCKETS-
GREAT FOR BREAKFAST ON COLD MORNINGS!

**************************
1 package prepared biscuit dough
1 apple, pear, or peach (fresh or canned/drained)
cinnamon - just a sprinkle
sugar - just a sprinkle
******************************
1. Preheat oven to 375 F
2. Cut fruit into chunks
3. Mix fruit, sugar and cinnamon in bowl.
4. Press 1 piece of dough flat onto cookie sheet
5. Top with some fruit
6. Cover with another piece of flattened dough and press to seal edges
7. Sprinkle a little more spices on top
8. Bake for 10-15 minutes until golden brown
9. Cool a little bit before serving.
.