Recipe Examples (taken from the book)
WHITE CHOCOLATE TRUFFLES
1/4 cup butter
1/2 cup confectioner's sugar
1 teaspoon almond extract
1 egg yolk
8 oz white chocolate, broken into small pieces
1 cup chopped blanched almonds, lightly toasted
Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly. Remove from heat. Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth. Transfer to a shallow glass casserole dish. Cover and refrigerate 1 hour.
Shape mixture into 1 inch balls. Roll in almonds. Cover and refrigerate at least 8 hours. Place in miniature foil cups at room temperature to serve. Store in an airtight container in refrigerator.
Makes about 2 dozen truffles.
Chocolate Almond Pound Cake
1/2 c Finely chopped almonds
1 1/2 c Sugar
4 oz Butter, melted
4 oz Bitter chocolate, melted
1 1/2 ts Almond extract
2 c Flour
1 c Corn meal
1 ts Salt (optional)
1/2 ts Baking powder
1 c Milk
Preheat oven to 350 degrees. Generously grease a 12 cup bundt pan. Coat sides with almonds.
In a large bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each egg. Stir in chocolate and almond extract.
Combine flour, corn meal, salt and baking powder. Add alternately with milk to chocolate mixture, mixing at low speed until well blended. Spoon into pan.
Bake 50-60 minutes. Cool 10 minutes, remove from pan and cool on rack. Serves 16
Almost Fat-Free Chocolate Cupcakes
1 1/3 c All-purpose flour
1/2 c Unsweetened cocoa powder
1 1/2 ts Baking powder
1 1/2 ts Baking soda
2 ts Salt
3/4 c Packed dark brown sugar
1/4 c Cinnamon applesauce
1 Egg white
1 tb Oil
1 ts Vanilla extract
2/3 c Skimmed milk
Powdered sugar, optional
Preheat oven to 350F. Line 12 muffin cups with paper liners.
Combine flour, cocoa, baking powder, soda and salt. Beat the next six ingredients until combined, about 1 minute. Stir in flour mixture alternately with milk until just combined. Pour batter into muffin cups.
Bake 22-25 minutes or until toothpick comes out clean.
Remove cupcakes from pan; cool on wire rack 30 minutes.
Sprinkle with sugar, if desired.
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