Timeless Recipes from Trusted Home Cooks - Doridro
Timeless Recipes from Trusted Home Cooks - Doridro
Timeless Recipes from Trusted Home Cooks - Doridro
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CHOCOLATE continued…<br />
2 cups heavy whipping cream<br />
1 teaspoon walnut extract, optional<br />
1/2 teaspoon vanilla extract<br />
2 tablespoons maple syrup<br />
1 cup chopped walnuts, toasted<br />
HOT FUDGE SAUCE:<br />
1 package (14 ounces) caramels<br />
1/3 cup milk<br />
1/2 cup semisweet chocolate chips<br />
1/2 cup heavy whipping cream<br />
1/4 cup chopped walnuts, toasted<br />
1 teaspoon vanilla extract<br />
Food for Thought: Once in a while I say “Go for it” and I eat chocolate. —Claudia Schiffer<br />
Chocolate-Pecan<br />
Pudding Cakes (Above)<br />
❧ PREP: 15 min.<br />
❧ BAKE: 25 min. + cooling<br />
Scrumptious chocolate mounds topped<br />
with syrup and whipped cream come<br />
<strong>from</strong> Cory Tower of Columbus, Nebraska.<br />
He writes, “I’m in my 30s and have<br />
been cooking since I was 7. I have my<br />
parents and grandparents to thank for<br />
my early experience—my grandfather<br />
was a professional baker.”<br />
1 cup all-purpose flour<br />
2/3 cup sugar<br />
6 tablespoons baking cocoa, divided<br />
2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
1/2 cup milk<br />
1/4 cup butter, melted<br />
1 teaspoon vanilla extract<br />
1/2 cup coarsely chopped pecans<br />
2/3 cup packed brown sugar<br />
3/4 cup hot water<br />
Whipped cream, optional<br />
in pecans. Spoon into six greased 6-oz. custard<br />
cups.<br />
Combine brown sugar and remaining cocoa;<br />
sprinkle over batter. Pour 2 tablespoons<br />
hot water over each cup. Place cups<br />
on a baking sheet.<br />
Bake at 350° for 25-30 minutes or until<br />
toothpick inserted in cake portion comes out<br />
clean. Cool on wire racks for 15 minutes. Run<br />
a knife around the edge of each cup; invert<br />
onto dessert plates. Serve warm with<br />
whipped cream if desired. Yield: 6 servings.<br />
Editor’s Note: This recipe does not use eggs.<br />
Maple-Walnut<br />
Ice Cream (Right)<br />
❧ PREP: 20 min.<br />
❧ FREEZE: 3 hours<br />
With years of ice cream making to her<br />
credit, Patricia Rauch of Kearny, New<br />
Jersey came up with this refreshing<br />
treat. She says, “My thick homemade<br />
fudge sauce makes an excellent<br />
topping for the ice cream, which has<br />
a hint of maple flavor.”<br />
1-1/2 cups half-and-half cream<br />
3/4 cup sugar<br />
In a small saucepan, heat half-and-half to<br />
175°; stir in sugar. Cool quickly by placing<br />
pan in a bowl of ice water; stir for 2 minutes.<br />
Stir in whipping cream and walnut extract if<br />
desired. Stir in vanilla extract.<br />
Fill cylinder of ice cream freezer two-thirds<br />
full; freeze according to manufacturer’s directions.<br />
During the last 5 minutes, add<br />
half of the syrup and walnuts. Refrigerate remaining<br />
mixture until ready to freeze; repeat<br />
the process, adding remaining syrup and<br />
walnuts. Transfer to a freezer container;<br />
freeze for 2-4 hours before serving.<br />
In a heavy saucepan over medium heat,<br />
melt caramels with milk. Stir in chocolate<br />
chips until melted. Stir in cream until blended.<br />
Remove <strong>from</strong> the heat. Stir in walnuts<br />
and vanilla. Serve warm over ice cream.<br />
Refrigerate leftover sauce. Yield: 1<br />
quart ice cream (2 cups sauce).<br />
In a large bowl, combine the flour, sugar, 3<br />
tablespoons cocoa, baking powder and salt.<br />
Combine the milk, butter and vanilla; stir into<br />
dry ingredients just until combined. Stir<br />
Never enough chocolate! Satisfy<br />
that chocolate craving with even<br />
more rich, creamy treats at<br />
www.tasteofhome.com/plus.<br />
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