A Chefs Help

Candy Bar Hot Chocolate

2 egg yolks 2 ounces milk chocolate candy bar with fine nuts (such as Toblerone) 1 cup milk

Chocolate Anise Bark

Makes 6 pieces 1 teaspoon anise seeds ⅓ cup dried tart cherries ⅓ cup dried apricots,

Chocolate Mint Candy

2 cups confectioner’s sugar ¾ cup butter 3 medium eggs 12 ounces milk chocolate chips 12 ounces semisweet

Chocolate Nut Candy Cups

1 cup milk chocolate chips 1 teaspoon vegetable shortening 1 cup broken pecans or walnuts

Chocolate Cherry Creams

1 cup semi-sweet chocolate chips ⅓ cup evaporated milk 1½ cups sifted confectioner’s sugar

Chocolate Covered Blueberry Clusters

1 cup semi-sweet chocolate chips 1 tablespoon vegetable shortening 1½-2 cups blueberries, washed and

Fried Cinnamon Pastries With Honey Glaze

½ cup vegetable oil 4 strips lemon zest 2 by ½ inch 2 sticks cinnamon, 2 ½ inch ½ cup dry white wine 2

Baked Potatoes And Parsnips

750 g (1½ lb) parsnips 500g (1 lb) small baking potatoes Salt and pepper 1 small onion 75 ml (3fl oz) hot

Gooseberry Fool

2 lb gooseberries ½-¾ pint water 3-4 elderflower heads Caster sugar (to taste) ½ pint double

Gingerbread Ornaments

¾ cup of cinnamon 1 tablespoon of allspice 2 tablespoons of cloves 1 tablespoon of nutmeg 1 cup of

Jalapeno Mint Ice Cream

Meat Pie
( Kreatópita )

For a medium-sized baking tin 500 grms of mince 500 grms of ready-made or home-made Pastry 1 ½ cups of