usting with granulated sugar.
Bread Pudding:
Heat the milk
Chocolate Bread Starter: Dissolve yeast in water
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
ently stir in buttermilk and chocolate chips.
Pour into a
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
OTE: Don't double this recipe for the cake, do it
Combine beef, egg, bread crumbs, salt & pepper.
Form into 4 patties and set aside.
Heat olive oil in skillet, saute onion & mushrooms.
Return beef to skillet cook for approximately 6 minutes on each side then add 1/4 c merlot and 1/4 c water.
Simmer until slightly reduced (about 8 minutes). Serve with baby peas and mashed potatoes.
ake them out!
This recipe can be frozen for later
Mix all ingredients except chocolate chips.
Beat at medium speed until well blended.
Fold in chocolate chips.
Pour into greased and floured 10-inch Bundt pan and bake at 350\u00b0 for 1 hour. (This recipe was given to me by Lorene Taylor and it is the absolute best chocolate pound cake EVER!)
om heat and stir in chocolate until smooth. Transfer 1
ugar mixture.
Toss the chocolate chips in a little flour
oftened unsalted butter.
Melt chocolate chips with the sugar and
Cut bread diagonally into 1/2 inch
hiny. You use whatever works best in your pans.
In
elt 4 ounces of the chocolate in the top of a
n 1 cup of the chocolate chips, whisking constantly until all
Remove the crust from the bread and soak it in the
o 300.
Slice french bread into half inch round croutons
Cook's Note: Day-old biscuits or croissants are best for this recipe.
You will need enough to fill a 9 by 13-inch baking dish.
Preheat oven to 350 degrees.
In a mixing bowl, blend all ingredients, except for bread and cranberries.
Fill a 9 by 13-inch baking dish with bread cubes.
Sprinkle cranberries over bread cubes.
Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary).
Bake for about 1 hour, or until pudding is set.
Serve warm.
In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Stir marshmallows into hot chocolate until melted. Set aside.
Whip egg whites until stiff peaks form. Whip cream until soft peaks form. Stir egg yolks into slightly cooled chocolate mixture. Fold in egg whites and whipped cream. Stir in peppermint extract. Chill 2 to 3 hours before serving.