Chocolate Honey Almond Crunch

4 cups sliced almonds
6 ounces unsalted butter
1/1/2 cups granulated ugar
1/2 cup water
1/4 cup Myers's Dark Rum
1/4 cup honey
8 ounces semisweet chocolate, chopped into 1/4−inch pieces
4 ounces unsweetened chocolate, chopped into 1/4−inch pieces

Preheat the oven to 325F.
Toast 2 cups of almonds on a baking sheet in the preheated oven until
golden brown, about 12 to 14 minutes. Remove the almonds from the oven
and allow to cool to room temperature. Transfer the almonds to a large
dish or other suitable container and set aside until needed.
Melt the butter in a 2 1/2 quart saucepan over low heat, stirring
constantly as it melts so it does not simmer or boil. As soon as the
butter is completely melted, add the sugar, water, rum, and honey.
Increase the heat to medium high. Heat the mixture to a temperature
of 220F, as measured on a candy thermometer, stirring constantly.
Add the untoasted almonds and continue to heat and stir until the
mixture reaches a temperature of 225F.
Evenly divide the honey−almond mixture between two baking sheets.
Place the baking sheets on the top and middle shelves of the preheated
oven and bake until the mixture is evenly carmelized, about 24 to 26
minutes. Rotate the baking sheets from top to bottom about halfway
through the baking time. Remove from the oven and allow to cool for
5 minutes.
Combine the semisweet and unsweetened chocolate pieces and evenly
divide and sprinkle over the surface of the caramelized honey−almond
mixture. Allow to stand for 5 minutes. Use a spatula to spread the
chocolate throughout the mixture. Evenly divide and sprinkle the
toasted almonds over the chocolate. Place both baking sheets in the
freezer for 20 minutes.
Remove the Chocolate Honey Almond Crunch from the freezer and break
into irregular pieces. Store in a sealed plastic container in the
freezer or refrigerator.

Chocolate Popcorn

1 1/2 cups popped popcorn
2 cups sugar
2 squares unsweetened chocolate
1/4 cup sweetened condensed milk
3/4 cup water
1 tablespoon butter
1 tablespoon vanilla


Melt chocolate in pan. Add sugar, milk, water and butter. Add salt
to taste. Boil to soft ball stage and remove from heat. Add vanilla
and popped popcorn. Cool to room temperature. Stir until creamy.
Pour into well−buttered shallow pan. Cut into squares when set.

Chocolate Lasagna

Pasta:
1−3/4 cups flour
2 tablespoons unsweetened cocoa powder
a pinch of salt
2 extra large eggs
2 teaspoons vegetable oil
Filling:
4 cups Whole Milk Ricotta Cheese
2 cups heavy cream
6 tablespoons sugar
1 tablespoons orange zest
2 tablespoons Grand Marnier
a pinch of salt
12 ounces bittersweet chocolate, chopped
 

Combine the flour, cocoa, and salt in a bowl and make a well in the
center. Add the eggs and oil in the center of the well and mix with
a fork to form the dough. Knead the dough for 15 minutes until it is
smooth and shiny, adding more flour if necessary to keep the dough
from sticking. Wrap in plastic wrap and let rest for half an hour.
Roll the pasta out by hand or with a machine and cut into eight
4−1/2 x 11−inch strips. Cook two strips at a time in boiling salted
water. Cook just 20 seconds after the water returns to a boil. Plunge
the noodles into cold water to stop the cooking. When cooled, place
on towels in a single layer to drain.
Combine all filling ingredients and mix until smooth.
To assemble: Preheat oven to 425F with the rack in the upper third
of the oven. Generously butter an 8"x11"x2" pan. Alternate layers of
noodles, cheese filling, and chocolate, ending with a cheese layer.
Bake for 20−25 minutes until the top is lightly colored. Let the
lasagna stand for 10 minutes to solidify, then serve warm.

Cheese Danish

16 ozs. cream cheese, softened
1 1/2 teaspoons vanilla
1 egg, beaten
1/2 cup sugar
1/2 cup raspberry or apricot jam
2 packages of refrigerated crescent roll dough
4 ozs. sliced almonds
Preheat oven to 350F. Mix cream cheese, vanilla, and sugar in a bowl.
Unroll 1 can crescent roll dough on a cookie sheet, sealing perforations.
Spread cream cheese filling on dough, leaving 1/4 inch edges. Top with
jam. Unroll second can of dough and lay on top of first layer. Seal
edges with edge of fork. Brush with beaten egg. Sprinkle with sliced
almonds. Bake for 30 minutes. Allow to cool slightly before cutting.

Boston Baked Beans

2 pounds dry beans, California pea beans preferred
or York State beans
1 teaspoon baking soda
1 pound salt pork
1 medium−size onion
8 tablespoons sugar
2/3 cup molasses
2 teaspoons dry mustard
4 teaspoons salt
1/2 teaspoon pepper
Soak beans overnight. In morning, parboil them for ten minutes with a
teaspoon of baking soda. Then run cold water through the beans in a
colander or strainer. Dice rind of salt port in one half inch squares.
Put half on bottom of bean pot with the whole peeled onion. Add beans,
and then the rest of the pork on top. Mix other ingredients with hot
water. Pour over beans. Put in 300F oven for six hours.
You can't let the pot just set in the oven. You've got to add water as
necessary to keep the beans moist. And you can't be impatient and add too
much water at a time and flood the beans.

Black Eyed Pea Cornbread

1 lb. ground beef
1 cup canned black−eyed peas, drained
1 cup onion, chopped
3/4 cup cream−style corn
1 cup cornmeal
1/2 cup flour
1 cup buttermilk
1/4 cup cooking oil
2 eggs, slightly beaten
1 tsp. Salt
1/2 tsp. Baking soda
2 jalapeno peppers, chopped
1 cup Cheddar cheese, grated
Brown meat and drain well. Break into small pieces. Add other
ingredients in order given. Mix well.
Place in 13−by−9−by−2 inch pan that has been well greased. Cook
at 350 degrees for 45 minutes, or until done.
Black

Onion Rings

1 cup  batter mix(Equal quantity flour and corn flour,Pinch of Salt,one teaspoon egg white )
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1/2 cup water
1/4 cup beer
1 extra large white onion, sliced 3/8" thick
6 cups vegetable oil in your deep fryer
Preheat the deep fryer to 375F
Combine the tempura mix with the spices and liquid to make a
batter using a fork. There will be some small lumps; don't worry
about those.
Slice the onion, and separate all of the rings.
Dip the individual rings in the batter, and drop into the
preheated oil. Deep fry 3−5 minutes until golden brown. Remove
to a paper towel lined plate, salt lightly, and serve hot.