Ingredients:
1 angle food cake mix
1 bag chocolate chip
2 pints whipping cream
1 cup sugar
Directions:
Bake cake according to directions on box.
Let cool.
For frosting: Melt chocolate chips over double boiler. Let cool off a bit.
Whip cream and sugar until you have made whipped cream.
Fold in chocolate and 1 teaspoon vanilla.
Cut cake into three layers.
Spread frosting onto cake layers and fill center.
Keep in refrigerator.
(recipe contributed by N. Holbrook)
Ingredients:
2 tbsp olive oil
3 minced shallots
2/3 cup red wine
1/3 cup of tawny port
1 cup beef broth
1 1/2 teaspoon Dijon
1 tbsp butter
1 tbsp flour
(Note: mix room temperature butter with the flour to form a paste)
Directions:
saute shallots in olive oil
add port & wine and reduce by 2/3
add stock and reduce by 1/3
whisk in mustard
bring to boil
add butter and flour a little at a time
simmer until smooth
Ingredients:
1 package (12 oz) fresh or frozen cranberries
1 medium orange
3/4 cup to 1 cup sugar
Directions:
Slice unpeeled orange into eights, remove seeds.
Place half the cranberries and half the orange slices in food processor container.
Process until mixture is evenly chopped.
Transfer to a bowl
Repeat with remaining cranberries and orange slices.
Stir in sugar to desired sweetness.
Store in refrigerator or freezer.
Makes about 2 1/2 cups.
Directions:
Whip cream. Gradually mix in all ingredients. Stir while seting.
MarinSierra 