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
  1. 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.
  2. 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
  1. 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.
  2. 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
  1. Line bottom of 9" springform pan with aluminum foil; butter foil and side of pan. Set aside.
  2. 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.
  3. Beat egg whites, cream of tartar and salt in small mixer bowl until stiff peaks form. Carefully fold into chocolate mixture.
  4. 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.
  5. 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