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Desserts, Specialty, Creams

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Chocolate Pâté

1 1/4 c cream 1 c toasted almonds, ground
1/4 c butter, unsalted 1 t vanilla
1 lb. fine bittersweet chocolate, chopped  

Line a loaf pan with waxed paper. In heavy saucepan over medium heat, bring cream and butter to a simmer. Reduce heat to low, add chocolate, and stir to melt. When smooth, add almonds and vanilla. Pour into prepared pan. Cover and chill overnight or up to 2 days. To serve: unmold, remove waxed paper, slice thin with warmed, thin sharp knife and place onto serving plates. Garnish as desired.

Source 4.

Rice Pudding

4 c milk 1/2 c sugar
1/2 c white rice 1/2 t salt

Preheat oven to 325°F.

Heat ingredients until hot and pour into covered deep baking casserole. Bake for 1 1/2 hours; do not open oven while baking.

Source 72.

Copyright © 2004-2005 Beach Cuisine™, Inc.










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