FEBRUARY 2004 RECIPES
FROM:
ROCKY MOUNTAIN LODGE BED AND BREAKFAST [web site]


LINBONBERRY FRENCH TOAST
French Bread
Eggs
Milk
Vanilla Extract
Cinnamon-Sugar Mixture
Butter
Lingonberries*
Whipped Cream
- Combine eggs (1 egg per person), milk and vanilla extract in a pan. Slice French bread on an angle about 1" thick. Soak in egg mixture. Sprinkle with cinnamon-sugar mixture and place on buttered griddle. Cook on med-heat until browned on each side and cooked through, turning once.
- Top with a spoonful of Lingonberries & Whipped Cream.
*Lingonberries are imported from Sweden. I order them from Scott's Thriftway in Kansas. The phone # is (785) 227-2296

STRAWBERRIES ROMANOV
2 lb. large fresh strawberries
Fresh Orange Juice
2-3 tablespoons curacao or other orange
liqueur
1 1/2 cups whipping cream, chilled
1/4 cup sugar
1 teaspoon vanilla sugar
- Hull the strawberries, put them into a bowl
and pour over just enough orange juice to
moisten them. Don't drown them. Sprinkle
with curacao.
- Make sure the cream is cold
and beat it in a bowl until it stands in
peaks. Carefully fold in the sugar and
vanilla sugar. Serve the cream with the
strawberries.
Makes 4 servings

CHOCOLATE FUDGE CAKE
3/4 cup butter or margarine, melted
1 ½ cups sugar
1 ½ teaspoons vanilla
3 egg yolks
½ cup plus 1 Tbsp cocoa powder
½ cup all-purpose flour
3 Tbsp vegetable oil
3 Tbsp water
¾ cup finely chopped pecans
3 egg whites, at room temperature
1/8 tsp. cream of tartar
1/8 tsp. salt
Icing (below)
Pecan halves
- Line bottom of 9" springform pan with aluminum foil; butter foil and side of pan. Set aside.
- Combine ¾ cup melted butter, the sugar and vanilla in large mixer bowl; beat well. Add egg yolks, one at a time, beating well after each addition. Blend in cocoa, flour, oil and water; beat well. Stir in chopped pecans.
- Beat egg whites, cream of tartar and salt in small mixer bowl until stiff peaks form. Carefully fold into chocolate mixture.
- Pour into prepared pan. Bake at 350 for 45 minutes or until top begins to crack slightly. (Cake will not test done in center.) Cool 1 hour. Cover; chill until firm. Remove side of pan.
- Prepare Icing at serving time. Cut cake into 12 slices, and place each slice on a serving plate. Pour icing over each slice of cake, allowing it to run down the sides of each slice. Garnish with pecan halves.*
*You can pour the icing over the entire cake and garnish with pecan halves before slicing, and allow to cool, then slicing it at serving time.
ICING
1 1/3 cups semi-sweet chocolate chips
½ cup heavy or whipping cream
Combine chocolate chips and cream in small saucepan. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth; do not boil.
Serves 12
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