Almond Bar Chocolate Sauce

Ingredients: (Almond Bar Chocolate Sauce)

4 bars milk chocolate bars with almonds  (1.05 ounces each)
1/4 cup hot water

Directions: (Almond Bar Chocolate Sauce)

Makes 1/2 Cup 1. Melt milk chocolate bars in top of double boiler over hot, not boiling, water. 2. Add hot water, all at once; stir to blend until smooth. Serve as a hot topping.

Triple-Treat Sauce


Ingredients: (Triple-Treat Sauce)

2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels
1 cup creamy peanut butter
1 can (12 fl. oz.) Evaporated Milk
1/2 cup coarsely chopped dry roasted peanuts


Directions: (Triple-Treat Sauce)

Microwave chocolate morsels, butterscotch morsels and peanut butter in large, uncovered, microwave-safe bowl on Medium-high (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Whisk in evaporated milk. Stir in nuts. Serve warm over ice cream or cake. Store remaining sauce tightly covered in refrigerator.
Recipe makes 4 1/2 cups.

Caramel Sauce


Ingredients: (Caramel Sauce)

2 cups granulated sugar
1/2 cup water
1 can (14 oz.) Sweetened Condensed Milk
1/2 cup (1 stick) butter, softened, divided
2 teaspoons vanilla extract

Directions: (Caramel Sauce)

Combina sugar and water in medium, heavy-duty saucepan; cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Continue to boil, without stirring, for 10 to 14 minutes, tilting pan occasionally to keep color even until mixture turns a deep caramel color. Remove from heat.
Stir in sweetened condensed milk (mixture will foam up); do not scrape sides of pan. Add 1/4 cup (1/2 stick) butter, one tablespoon at a time, stirring well after each addition. Stir in remaining butter and vanilla extract until smooth. Serve over ice cream or cake, if desired.

Rich Creamy Hot Fudge Sauce


Ingredients:(Rich Creamy Hot Fudge Sauce)

1 can (12 fl. oz.) Evaporated Milk
1/2 cup granulated sugar
2 tablespoons butter or margarine
2 tablespoons light corn syrup
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
2 teaspoons vanilla extract

Directions:(Rich Creamy Hot Fudge Sauce)

Combina evaporated milk, sugar, butter and corn syrup in medium, heavy-dutysaucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook, stirring constantly, for 3 minutes. Remove from heat. Stir in morsels and vanilla extract until thickened and smooth.
Serve over ice cream or cake. Store leftover sauce in refrigerator; reheat before serving. If needed, add water to thin to desired consistency.
Recipe makes approximately 3 cups.

Dulce De Leche Frappe


Ingredients: (Dulce De Leche Frappe)

1/3 cup hot water
4 teaspoons House Blend 100% Pure Instant Coffee Granules
1 cup ice cubes
1 cup dulce de leche ice cream

Directions: (Dulce De Leche Frappe)

Combine water and coffee granules in small cup; stir until coffee is dissolved. Place coffee mixture, ice and ice cream in blender; cover. Blend until smooth; serve immediately.

Dark Chocolate Green Tea Truffles


Ingredients: (Dark Chocolate Green Tea Truffles)

2/3 cup heavy whipping cream
1 2/3 cups (10 oz.) Dark Chocolate Morsels
1 teaspoon finely ground green tea powder (such as Matcha) plus additional for rolling

Directions: (Dark Chocolate Green Tea Truffles)

Line baking sheet with wax or parchment paper.
Heat cream to a gentle boil in a medium, heavy-duty saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Stir in tea powder. Refrigerate for 30 minutes or until slightly thickened.
Drop chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for at least 30 minutes. Shape or roll each into balls. Roll truffles in tea powder. Store in airtight container in refrigerator.

Iced Vanilla Coffee


Ingredients: (Iced Vanilla Coffee)

4 cups warm water
1/2 cup French Vanilla Flavor Powdered Coffee Creamer
3 tablespoons Pure Instant Coffee Granules
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
Ice cubes

Directions: (Iced Vanilla Coffee)

Combine water, Coffee-mate, coffee granules, sugar and cinnamon in medium pitcher; stir well. Serve over ice.

Tatties n’ Neeps

Ingredients: (Tatties n’ Neeps)

4 large potatoes, peeled and cut into quarters
1 Tablespoon chopped chives
2 turnips or rutabagas, peeled and cut into large chunks
1 Tablespoon butter
Salt and pepper, to taste

Directions: (Tatties n’ Neeps)

Peel and quarter potatoes, place in a large saucepan, and cover with water.
Heat the water until it boils, and cook potatoes until they are soft (about 15 minutes).
Drain, return potatoes to the saucepan, and mash.
Place the peeled and cut-up turnips or rutabagas into a saucepan, cover with water, and heat the water to boiling.
Cook until the vegetable is soft, about 15 minutes.
Drain, return to pan and mash.
Combine the two mashed vegetables, add the butter and chives, and stir vigorously with a wooden spoon to combine.

10-minute pad Thai


Ingredients: (10-minute pad Thai)

200g raw prawns
small pack coriander, stalks finely chopped, leaves roughly chopped
2 x 200g packs straight-to-wok pad Thai noodles
85g beansprouts
1 egg, beaten with a fork
juice 1 lime, plus wedges to serve
1 tbsp fish sauce
2 tsp sugar
1 tbsp roasted peanuts, roughly chopped, to serve

Directions: (10-minute pad Thai)

Dry-fry the prawns and coriander stalks in a non-stick frying pan for 1-2 mins until the prawns are just pink.
Add the noodles, beansprouts, egg, lime juice, fish sauce and sugar.
Quickly toss together for 1 min more until the egg is just cooked and everything is well mixed – you might want to use a pair of tongs to make this easier.
Remove from the heat, mix in most of the coriander leaves, then divide between 2 bowls.
Scatter with the remaining coriander and the peanuts, and serve with lime wedges for squeezing over.

Cheeseboard sticks



Ingredients: (Cheeseboard sticks)

6 grapes, a mix of red and green
75g soft goat’s cheese (we used an ash-covered one)
50g blue cheese (we used Stilton)
75g Comté or cheddar
75g membrillo (quince paste)

Directions: (Cheeseboard sticks)

  1. Slice the grapes in half, then cut the cheeses and quince paste into 12 pieces.
  2. Thread a grape half onto a mini skewer, followed by a piece of each of the cheeses and a piece of quince paste. Repeat, then arrange the sticks on a serving platter.