ETHNIC DAY--French--Sweets

[Guest guest]

I got these from Martha Hicks of the mc-recipe list:

 

* Exported from MasterCook *

 

Miniature French Breakfast Puffs

 

Recipe By :

Serving Size : 42 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup soft shortening/butter mix

1/4 teaspoon nutmeg

1/2 cup milk

1/3 cup butter -- melted

1/2 cup sugar

1 teaspoon cinnamon

1/2 cup sugar

1 egg

1 1/2 cups sifted flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

 

Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix

shortening, 1/2 c sugar, and egg thoroughly. Sift together flour,

baking powder, salt and nutmeg. Stir flour mixture and milk alternately

into sugar/shortening mixture. Fill greased muffin cups 2/3 full. Bake

15 minutes or until golden brown. Dip immediately in melted butter,

then in mixture of cinnamon/sugar. Serve hot. Makes 3-1/2 to 4 dozen.

Mrs. James Hopkins

 

MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro

2/28/99

 

 

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* Exported from MasterCook *

 

Pour La France Chocolate Decadence

 

Recipe By : Pour la France Bakery and Cafe

Serving Size : 6 Preparation Time :0:00

Categories : Cakes & Frostings

 

Amount Measure Ingredient -- Preparation Method

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1 cup butter or margarine

1 tablespoon granulated sugar

whipped cream

1 1/3 pounds dark semi-sweet chocolate

1 tablespoon unsifted all-purpose flour

raspberry sauce

 

Recipe from Pour la France Bakery and Cafe, 7959 Broadway, San Antonio.

Tx Melt butter and chocolate together over very low heat, stirring

constantly. Set aside to cool. Whip eggs with electric mixer until

they reach full volume, approximately 7 minutes. Carefully fold in

chocolate mixture, sugar and flour. Pour batter in 10 inch cake pan

that has been greased and lined with wax paper or parchment paper. Bake

in preheated 325 degree oven 30 minutes. Be careful not to overbake.

Cool completely to room temperature before removing from pan. To serve,

spoon whipped cream on top of sliced Chocolate Decadence. Then top with

a spoonful of Raspberry Sauce Raspberry Sauce 8 oz fresh or frozen

raspberries. (Thaw if frozen) Granulated sugar to taste 2 teaspoons

liqueur such as Grand Marnier or Chambord or dry Marsala. Put all

ingredients in small saucepan. Bring to boil. Refrigerate until

serving time.

 

MasterCook formatted by Martha Hicks using Buster 2.0i & NTP 3/25/99.

 

 

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