Rocky Road Frosting

Ingredients:
1/2 c butter
1/4 c cocoa
1/3 c buttermilk
4 c powered sugar
1/2 c miniature marshmallows

Procedures:
Cobine butter, Cocoa and buttermilk in a small pan and bring to boil. Pour over powdered sugar and marshmallows. Beat until smooth. Sread on Cake. Recipe's Procedures!

Almond Bark

Ingredients:
1 c Whole unblancehed almonds
3 pk (6oz)semisweet choco chips OR
1 lb White candy coating
2 tb Solid vegetable shortening

Procedures:
Spread almonds in a baking pan and toast in a 350 oven for about 8 minutes, shaking pan occasionally. Let cool. Line a rimmed 10x15 inch pan with wax paper, covering bottom and sides of pan. Place chocolate chips or candy coating in the top of a double boiler. Add shrotening, stir over barely simmering water just until mixture begins to melt. remove from heat; stir until completely metled. stir in toasted almonds. Turn mixture into pan and spread to distribute nuts evenly; tto spread more smoothly, drop pan onto counter several times from a height of about 8 inches. refrigerate candy just until firm. Break into pieces before serving. to store, cover airtight and refrigerate for up to 3 weeks. Makes about 1 1/4 pounds. Recipe's Procedures!

Orange Cake

You will need:
100gr butter (1 stick)
juice of 2 oranges and grated peel ( not white part that is bitter)
100gr grated almonds
250 gr flour
9 gr backing powder
2 eggwhite beaten until foamy
1/2 tsp. salt.

Procedures:
Mix all ingredients slowly, eggs last, fill mass in buttered baking form, bake in 375F preheated oven for 45 min. Recipe's Procedures!

Banana Flamb

You will need:
4 tbsp. butter
1/4 tsp. cinnamon
4 bananas
cut in half lengthwise
1 cup brown sugar
4 tbsp brandy
vanilla ice cream & chocolate topping
1/4 cup rum

Procedures:
Melt butter in pan, add sugar, cinnamon and brandy, stir to mix until sugar is melted, add bananas saute until soft. Add rum, allow to heat, ingnite (flambe) until rum is burned out. Place 2 halfs per dish and spoon sauce over bananas, add 2 scoups of ice cream per dish, top with chocolate sauce. Recipe's Procedures!

Apple Tart

You will need:
2 green apples
3 tablespoons sugar
2 large eggs
1 quart of whipping cream
1 teaspoon vanilla
1 pie shell.

Procedures:
Preheat Oven to 350F, peel, core and thinly slice apples, fill shell with slices,beat eggs with cream, sugar & vanilla until foamy, pour over apples and bake for 40 min. or until brown. Recipe's Procedures!

Mango Pudding

You will need:
4 cups sliced mangos
1 1/2 cups sugar
1/2 tsp cinnamon
1/4 tsp allspice
1 cup cup flour
1 tsp baking soda
2/4 cup milk
1/8 tsp salt
1/2 cup melted butter
1 pt vanilla ice cream.

Procedures:
Preheat oven to 350F, ad magos with 1/2 of the sugar, the cinnamon and allspice in a glass baking dish, stir remaining sugar with milk, flour, soda, salt and butter and pour over mangos, bake for 35 min. serve with ice cream. Recipe's Procedures!

Chocolate Mousse

You will need:
400gr chocolate(zartbitter, dark) melted
4 dl cream
5 egg yolks
30 gr sugar
5 egg whites
1 shot cognac.

Procedures:
Melt chocolate add 1 dl cream and mix, add 5 egg yolks and 15 gr sugar beat until foamy, beat 5 egg whites with 15 gr sugar until firm foam ad to mix, finaly ad 3 dl whipped cream and cognac, mix slowly put all in a cold form and refigerate for 1 hour. Recipe's Procedures!

Chocolate Cream Truffles

Ingredients:
1 pkg (8 oz) Philadelphia Cream Cheese, softened
1 tablespoon honey
1 tablespoon almond-flavored liqueur
4 sq Baker's Semi-Sweet Baking Chocolate, melted
1/4 cup Planters Slivered Almonds, toasted, ground
1/4 cup unsweetened cocoa

Procedures:
Beat cream cheese, honey and liqueur with electric mixer on medium speed until well blended. Stir in melted chocolate and almonds, cover.
Refrigerate at least 2 hr or until firm.
Roll cream cheese mixture into 24 balls, using a scant tablespoonful of the cream cheese mixture for each ball. Roll in cocoa until evenly coated. Store in tightly covered container in refrigerator. Makes 24 truffles or 12 servings, 2 truffles each. Recipe's Procedures!

Peach Cobbler

Ingredients:
1 1/4 lb Frozen peaches
12 pk Artificial sweetner (3ts)
1/2 ts Cinnamon
6 tb Butter
1 c Flour
1/4 ts Salt
1/3 c Rolled oats

Procedures:
Preheat oven to 350 degrees. Place frozen peaches in a 8" square baking dish and allow to thaw completely. Add artificial sweetener , cinnamon and mix. In a small bowl , cut butter into flour, salt and rolled oats with pastry blender. Springle over peaches and stir to blend . Cover and bake for 30 minutes .Remove cover and bake additional 25-30 minutes or until peaches are tender. Makes 9 (1/3 cup ) serving . 151 calories each serving. Note: You may substitute 5-7 fresh medium peaches or any otherappropriate fresh fruit in this recipe .However the type of fruit used may affect baking time. Recipe's Procedures!

Bisquick Cobbler

Ingredients:
1 Cup Bisquick
1 Cup Milk
1 Cup Sugar
1 Stick Margarine
1 Large Can Peaches -- in Heavy Syrup

Procedures:
Preheat the oven to 350 degrees. Melt the margarine in the (13"x9") pan. Mix the milk, sugar and Bisquick together in a bowl. Pour into the melted margarine.
Pour off half the syrup from the peaches. Spread the peaches with the remaining syrup on top of the batter. Bake 45 minutes. Serve warm. Recipe's Procedures!

Caramel Frosting

Ingredients:
1/4 c Sweet cream or Half & Half
1 tb Butter
6 tb Brown sugar
1/4 ts Salt
2 c Confectioners' sugar
1 ts Vanilla

Procedures:
Mix cream, butter, brown sugar and salt and place over low heat. Stir until sugar is dissolved. Do not let boil! Remove from heat. Stir in confectioners' sugar and vanilla. Stir until cool enough to spread on a 9" cake. Recipe's Procedures!

Holiday Truffles

Ingredients:
18 oz Semisweet chocolate chips -3 packages
1 cn Sweetened condensed milk
2 tb Almond flavored liquer
1/4 ts Almond extract
2 tb Orange liquer

Procedures:
In heavy, medium sized pan, over low heat, melt chips with sweetened condensed milk. Remove from heat, divide into 2 bowls. To one bowl, add almond liquer and almond extract, To the other bowl,add orange flavored liquer. Chill 1 hour. Shape into one inch balls.Roll in coating. Chill until firm ( 1 hour) Store covered at room temperature. Recipe's Procedures!