Recipe Archive - 6 January 2008

12 ounces of baking bar chocolate ( try 4 oz bitter, 8 oz sweet )
3 large eggs
3/4 cup sugar
1 stick butter or margarine
1/2 cup self rising flour
dash vanilla ( optional )
Pecans

In microwave safe measuring cup place the chocolate and butter and melt in defrost/low cycle a few minutes, stirring to melt chocolate. Let cool. In mixing bowl, beat sugar and eggs until creamy. Add vanilla desired. Beat cooled chocolate mixture into creamed mixture to blend well.

Set aside until mixture firms up and becomes thick.

With wet hands form/roll mixture into small walnut balls and place 2 inches apart on parchment lined cookie sheet. Press a pecan over each cookie ball. Bake 350F 10 minutes or until a bit puffed and looks set ( these don't rise much ). Don't over bake !

Remove baking sheet from oven let cookies cool a minute or two on the sheet and carefully remove to rack to cool completely. Store airtight or freeze.

Yield: approx: 2 1/2 dozen

Note: when using part bitter chocolate, these are not overly sweet but are excellent with coffee. I actually prefer them this way. But for kids, I would use semi sweet chocolate instead.



ISSN 1938-7385 Volume 13, Number 41 This Week's Contents 1. Chocolate Pecan Cookies 2. Cherry Eggnog 3. Crock-pot Poached Salmon 4. Cherry Eggnog Bundt Cake

1. Chocolate Pecan Cookies submitted by butterflydog 12 ounces of baking bar chocolate ( try 4 oz bitter, 8 oz sweet ) 3 large eggs 3/4 cup sugar 1 stick butter or margarine 1/2 cup self rising flour dash vanilla ( optional ) Pecans In microwave safe measuring cup place the chocolate and butter and melt in defrost/low cycle a few minutes, stirring to melt chocolate. Let cool. In mixing bowl, beat sugar and eggs until creamy. Add vanilla desired. Beat cooled chocolate mixture into creamed mixture to blend well. Set aside until mixture firms up and becomes thick. With wet hands form/roll mixture into small walnut balls and place 2 inches apart on parchment lined cookie sheet. Press a pecan over each cookie ball. Bake 350F 10 minutes or until a bit puffed and looks set ( these don't rise much ). Don't over bake ! Remove baking sheet from oven let cookies cool a minute or two on the sheet and carefully remove to rack to cool completely. Store airtight or freeze. Yield: approx: 2 1/2 dozen Note: when using part bitter chocolate, these are not overly sweet but are excellent with coffee. I actually prefer them this way. But for kids, I would use semi sweet chocolate instead.

2. Cherry Eggnog submitted by butterflydog 1 jar (10 oz.) maraschino cherries 3 large eggs, slightly beaten 1/2 cup granulated sugar 1/8 teaspoon salt 3 cups milk 1 teaspoon vanilla extract 1 cup half-and-half (or try fat-free half-and-half) 1/2 cup rum (optional) Grated fresh nutmeg Drain cherries, reserving juice; set aside. Mix eggs, sugar and salt in heavy 2-quart saucepan. Stir in milk. Cook over medium heat for 10 to 15 minutes, stirring often, or until heated through. Remove from heat. Stir in reserved cherry juice and vanilla. Cover and refrigerate for at least 2 hours. Just before serving, stir in half-and-half and rum. Sprinkle with nutmeg. Serve immediately. Garnish each eggnog with a stemmed cherry if desired Yield: 12 servings

3. Crock-pot Poached Salmon submitted by butterflydog 4 salmon fillets ( could be salmon steaks ) 1/2 pint water 1/4 pint white wine 1 tsp salt 2 bay leaves 2 peppercorns 1 sprig fresh rosemary Few springs of fresh oregano or thyme 1 small onion sliced into thin circles 1 Fresh lemon sliced ( garnish ) Fresh parsley ( garnish ) Lightly oil the bottom of the slow cooker and place the salmon evenly on the bottom. Heat remaining ingredients to a near boil. Pour over the salmon in crock pot. Cover and cook low for approximately 3 hours or until salmon is cooked and done. Carefully remove salmon. Garnish with fresh chopped parsley and lemon slices. Yield: 2 to 4 servings.

4. Cherry Eggnog Bundt Cake submitted by butterflydog 1 cup butter, softened 1 cup sour cream 2 cups sugar 2 large eggs 3 cups flour 3 teaspoons baking powder 1 teaspoon salt 1 1/2 cups eggnog 1/4 cup dark rum, kirsch, or brandy 1 cup dark canned cherries Cream butter, sugar and sour cream together on low speed, until light and fluffy. Beat in eggs. In a separate bowl sift together the flour, baking powder, and salt. In another bowl, combine the eggnog and rum. Alternate adding the flour mixture and the eggnog mixture to the butter and sugar mixture until well blended. Pour half of the batter into a greased and floured bundt pan. Spread cherries on top, avoiding the sides of the pan. Add the remaining half of the batter on top of the cherries. Bake at 325�F for approximately 90 minutes, or until the cake is golden brown and the sides pull away from the pan. Cake needs no frosting.

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