Squirrel X's Culinary Miscellany!
chocolate bread puddin'
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
Chocolate Bread Puddin'
Ingredients:
1 [6 ounce size] package semi-sweet chocolate chips
1 cup whippin' cream
2/3 cup firmly packed brown sugar
5 eggs, separated
1/2 cup butter, cut in pieces
1 teaspoon vanilla
4 cups soft bread cubes
Instructions:
1) Preheat oven to 350�.
2) Grease a 2 quart bakin' dish.
3) Combine the chocolate chips and whippin' cream in a
large saucepan.
4) Heat over medium-low heat 'til the chips are melted,
stirrin' occasionally.
5) Stir in 1/3 cup of the brown sugar.
6) Add egg yolks, one at a time, blendin' well after each addition.
7) Cook 'til slightly thickened.
8) Add butter and vanilla, stirrin' 'til smooth.
9) Remove from heat and stir in the bread cubes.
10) In a large mixin' bowl, beat the egg whites 'til soft peaks form.
11) Gradually add the remainin' 1/3 cup brown sugar.
12) Continue to beat 'til stiff peaks form.
13) Fold egg white mixture into the chocolate mixture.
14) Set the bakin' dish in a pan of hot water and bake for thirty five
to forty minutes, or 'til the centre is set.
15) May be served with Cherry Berry Sauce.
Cherry Berry Sauce
Ingredients:
2 tablespoons white sugar
4 teaspoons cornstarch
1 [16 ounce] can pitted, dark, sweet cherries,
drained with liquid reserved
1 [10 ounce] package frozen raspberries in syrup,
thawed and drained, liquid reserved
Instructions:
1) Combine sugar and cornstarch in a medium saucepan.
2) Gradually stir in the liquids reserved from the fruits.
3) Continue cookin' over medium-high heat 'til the mixture boils
and thickens. Stir continuously.
4) Cool slightly, then stir in fruit.
5) Serve over warm bread puddin'.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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