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Preheat oven to 350 degrees F. Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
Line a baking sheet with parchment paper. Set aside.
In bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes). (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped almonds and chocolate. 
Transfer the dough to your parchment lined baking sheet and form into a log, about 12 inches long and 3 1/2 inches wide. You may have to dampen your hands to form the log as the dough is quite sticky. Bake for 25 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes. 
Reduce oven temperature to 325 degrees F. Transfer the log to a cutting board and cut into 3/4 inch slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake for about 10 minutes, turn slices over, and bake for another 10 minutes or until golden brown. Remove from oven and let cool. Store in an airtight container. 
Makes about 16 biscotti.          1-877-HOPE-577 
Chocolate Almond Biscotti Recipe:
3/4 cup blanched whole almonds, toasted and chopped coarsely 
2/3 cup granulated white sugar 
2 large eggs 
1 teaspoon pure vanilla extract 
1 teaspoon baking powder 
1/4 teaspoon salt 
1 3/4 cups all-purpose flour 
4 ounces semi-sweet or bittersweet chocolate, chopped in 1/2 inch pieces 
(you can use chocolate chips) 

Spicy Viennese Espresso
Mix a double-shot of espresso, 1/2 t cinnamon, 4 ground cloves and 1/2 t allspice. Top with whipped cream.
Marble Mocha Macchiato
8 ounces milk
2 tablespoons white chocolate syrup 1/2 cup brewed espresso
1 tablespoon chocolate syrup (Hershey's)
Steam milk until it reaches 145 degrees F. Pour white chocolate syrup into bottom of a coffee mug, followed by freshly brewed espresso. Pour in steamed milk. Top with Hershey's syrup.

                       Nanaimo Bars: 

BOTTOM LAYER: In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour).

FILLING: In your electric mixer cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).

TOP LAYER: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the filling and refrigerate.
TO SERVE: To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting.
Yield: Makes about 25 squares 

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated white sugar 
1/3 cup unsweetened cocoa (I use Dutch-processed)
1 large egg, beaten
1 teaspoon pure vanilla extract
2 cups graham cracker crumbs
1 cup coconut (either sweetened or unsweetened)
1/2 cup walnuts or pecans, coarsely chopped

1/4 cup unsalted butter, room temperature
2 - 3 tablespoons milk or cream
2 tablespoons vanilla custard powder (Bird's) or vanilla pudding powder
1/2 teaspoon pure vanilla extract
2 cups powdered sugar (confectioners or icing) sugar 

4 ounces semisweet chocolate, chopped
1 tablespoon unsalted butter

Butter (or use a cooking spray) a 9 x 9 inch pan.

1. Using a long knife, trim crust off poundcake so cake resembles a brick (you won’t need the crust). Cut cake lengthwise into 6 equal slices. Place slices, long sides touching, side by side on a sheet of wax paper on work surface. Top with wax paper.

2. With a rolling pin, roll slices into a rectangle, roughly 12 1/2 x 9 1/2 in. (slices should fuse together). If cake cracks, patch with crumbs (from ends) while rolling. Slide, still between wax paper, onto a flat baking sheet; set aside.

3. Custard: Whisk sugar and cornstarch in a medium saucepan until blended. Whisk yolks in a small bowl to blend. Whisk milk into sugar mixture and, stirring occasionally, bring to a boil. Boil, stirring constantly, 1 minute. Remove from heat; gradually whisk about half into the yolks. Pour yolk mixture into saucepan and stir gently over medium heat until a few bubbles break through the surface. Cook, stirring, 2 minutes (to cook yolks).

4. Remove from heat. Add instant coffee and chocolate chips; stir until coffee dissolves and chips melt. Remove 1/2 cup and reserve.

5. Remove wax paper from top of cake. Spread remaining custard evenly to about 1/4 in. from edges. Cover surface of custard in bowl and on cake directly with wax paper (to keep a skin from forming). Refrigerate both 20 minutes until cooled.

6. Beat cream in a medium bowl with mixer on medium-high speed until stiff peaks form when beaters are lifted. Fold in reserved 1/2 cup custard and refrigerate.

Mocha Roll
1 purchased frozen poundcake                (10.75 oz), brought to room                      temperature 
1/2 cup sugar 
2 Tbsp cornstarch 
Yolks from 2 large eggs 
1 1/3 cups whole milk 
1/4 cup instant coffee granules 
1 cup (6 oz) semisweet chocolate            chips 
3/4 cup heavy (whipping) cream 
Decoration: 14 chocolate coffee               beans 
Chocolate Almond Biscotti
Mocha Cheesecake Bars
1. You'll need a 13 x 9-in. baking pan lined with nonstick foil to extend about 2 in. above narrow ends of pan.

2. Crust: Pulse cookies in food processor until fine crumbs. Add fudge topping to crumbs; pulse to moisten. Press firmly in prepared pan. Freeze while proceeding.

3. Sprinkle gelatin over coffee in a small saucepan; let stand 2 minutes. Stir over low heat until steaming and granules dissolve. Remove from heat.

4. Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. On low speed, beat in sour cream, the coffee mixture and chocolate until blended. Pour into crust, cover and refrigerate 4 hours or until firm.

5. Lift foil by ends onto cutting board. Cut crosswise into 8 strips, then each strip into 6 bars. Add coffee beans to top.

1 (29 ounce) can pumpkin puree 3/4 cup apple juice 2 teaspoons ground ginger 1/2 teaspoon ground cloves 1 1/2 cups white sugar 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 

Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. 
Transfer to sterile containers and chill in the refrigerator until serving. 
Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy. 
Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread. 
Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler. 
Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one. 
Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately! 
4 tablespoons butter 
1 teaspoon salt 
2 large red onions, thinly sliced 
2 large sweet onions, thinly sliced 
1 (48 fluid ounce) can chicken broth 
1 (14 ounce) can beef broth 
1 tablespoon Worcestershire sauce 
2 sprigs fresh parsley 
1 sprig fresh thyme leaves 
1 bay leaf 
1 tablespoon balsamic vinegar 
salt and freshly ground black pepper to taste 
4 thick slices French or Italian bread 
8 slices Gruyere or Swiss cheese slices, room temperature 
1/2 cup shredded Asiago or mozzarella cheese, room temperature 
4 pinches paprika 
French Onion Soup
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. 

Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. 

After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. 
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese. 
2 pounds ground beef chuck 
1 pound bulk Italian sausage 
3 (15 ounce) cans chili beans, drained 
1 (15 ounce) can chili beans in spicy sauce 
2 (28 ounce) cans diced tomatoes with juice 
1 (6 ounce) can tomato paste 
1 large yellow onion, chopped 
3 stalks celery, chopped 
1 green bell pepper, seeded and chopped 
1 red bell pepper, seeded and chopped 
2 green chile peppers, seeded and chopped 
1 tablespoon bacon bits 
4 cubes beef bouillon 
1/4 cup chili powder 
1 tablespoon Worcestershire sauce 
1 tablespoon minced garlic 
1 tablespoon dried oregano 
2 teaspoons ground cumin 
2 teaspoons hot pepper sauce (e.g. Tabasco™) 
1 teaspoon dried basil 
1 teaspoon salt 
1 teaspoon ground black pepper 
1 teaspoon cayenne pepper 
1 teaspoon paprika 
1 teaspoon white sugar 
1 (10.5 ounce) bag corn chips such as Fritos® 
1 (8 ounce) package shredded Cheddar cheese 

Great and easy recipes for you and you family to enjoy.  Send us one of your own!
Cool Cocoa Espresso
Mix a single espresso shot (cooled) with 2-3 teaspoons cocoa, 1/2 t vanilla extract and 1-cup cold milk. Pour over ice in a tall glass and top with whipped cream.
Coffee Cider
1/4 cup ground Maxwell House Coffee, any variety
1/4 teaspoon ground cinnamon
1/4 cup firmly packed brown sugar
1 cup apple juice or cider
3 cups cold water
1. Place coffee in filter in brew basket of coffee maker; sprinkle with cinnamon.
2. Place sugar and apple juice in empty pot of coffee maker.
3. Add water to coffee maker; brew.
4. When brewing is complete, stir until well blended. 
Makes 4 servings.

Oreo Coffee Cake

24 OREO Chocolate Sandwich Cookies, coarsely chopped 
1/3 cup flour
1/4 cup (1/2 stick) butter or margarine, melted
1/3 cup miniature semi-sweet chocolate chips
1 pkg. (16 oz.) yellow pound cake mix or your best pound cake recipe 3/4 cup water
2 eggs
1 cup powdered sugar
4 tsp. milk

Preheat oven to 350. Mix chopped oreos, flour and butter then chocolate chips. Set aside. Prepare cake mix with water and eggs as directed if using. Pour half of the batter into greased 9- or 10-inch tube pan. Sprinkle 2 cups of the cookie mixture evenly over batter; cover with layers of remaining batter and cookie mixture. Press cookie mixture gently into batter.

45 to 50 min. or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 min. Invert cake onto wire rack; remove cake from pan. Cool completely. Mix powdered sugar and milk; drizzle over cake. Let stand until firm.

4 ounce(s) dried Black Mission figs 
1/4 cup(s) lemon juice 
1 tablespoon(s) fresh thyme leaves 
2 clove(s) garlic 
1/2 teaspoon(s) coarse salt 
1  refrigerated piecrust, such as Pillsbury, 
    unbaked, unrolled 
4 ounce(s) cream cheese, softened 
2 ounce(s) prosciutto, cut into 1/2-inch-wide strips 
1 large egg white 

Heat oven to 425 degrees F.

Place the figs, lemon juice, thyme, garlic, and salt in the bowl of a food processor fitted with a metal blade and process until smooth. Set aside. 

Roll the dough into a 13-inch circle on a lightly floured surface. Transfer the dough to a baking sheet and gently spread the cream cheese onto the dough, leaving a 3/4-inch-wide border around the edge. Spread the fig mixture over the cream cheese and fold the border edge over the fig mixture to form a 12-inch crostata. Top the crostata with the prosciutto strips and lightly brush the folded edge of the dough with the egg white. Bake until golden -- about 15 minutes. Cool on the sheet for 10 to 15 minutes. Cut into 6 wedges and serve. 
2 medium (1 1/4 pounds each) acorn squash 
4 tablespoon(s) butter, softened 
1/2 teaspoon(s) salt 
1/4 teaspoon(s) fresh ground black pepper 
10 whole(s) fresh sage leaves 

Heat oven to 400 degrees. Halve each squash, remove the seeds, and slice into 8 wedges. Spread the butter on the squash wedges and season with salt and pepper. Place the sage leaves around the insides of the squash and roast until the flesh is easily pierced with a fork, about 25 minutes. 
Squash & Sage
1 (29 ounce) can pumpkin puree 3/4 cup apple juice 2 teaspoons ground ginger 1/2 teaspoon ground cloves 1 1/2 cups white sugar 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 
Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. 
Transfer to sterile containers and chill in the refrigerator until serving.
7. Have ready a serving surface (see Planning Tip). Carefully lift wax paper off custard. Using wax paper under cake as an aid, roll up cake from a long side, jelly roll–style. Gently roll onto serving platter.

8. Scrape 1/3 cup of the reserved whipped cream mixture into a qt-size ziptop bag; seal and set aside. Use rest to frost cake. Snip tip off corner of bag and pipe 14 large dots down length of cake. Place a chocolate coffee bean on each. Lightly cover cake with plastic wrap and refrigerate at least 2 hours until frosting is firm, or cover loosely and refrigerate up to 2 days
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One 9-inch single Flaky Pie Crust, roll out, fitted into a pie plate, with pinched edge rim
½ cup (1 stick) unsalted butter, softened
1½ cups sugar
1½ tablespoons yellow cornmeal
3 large eggs
3 tablespoons fresh lemon juice
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt

1. Preheat the oven to 350°F. Prepare the pie crust and set aside.
2. In a large bowl, cream together the butter and sugar until well blended.
3. Stir in the cornmeal. Beat in the eggs, one at a time.
4. Add the lemon juice and rind, vanilla, and salt and blend well.
5. Retrieve your pie crust. Use your thumb and index finger to pinch the edges of the crust all the way around the pie.
6. Using the fork, press down into the dough, moving around the entire rim of the pie. Do not press all the way through the dough. 
7. Pour the filling into the pie crust, place in the oven, and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. 
8. Let cool completely on a wire rack before serving.


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