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

Gingerbread Ornaments

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

Gooseberry Fool

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

Jalapeno Mint Ice Cream

Carameled Peanuts

1 lb peanuts 1 egg white 1 teaspoon cold water 1 cup brown sugar ¼ teaspoon salt

Lamb, Raisin And Bean Pilaf

1 cup white beans, dried 1 teaspoon salt 2 cups basmati rice ¼ cup olive oil 1¾ lb lamb boneless,

Bramble Tip Wine

1 gallon measure of the tips of young blackberry shoots Yeast 1 gallon water 4 lb. sugar