Non-Dairy Chocolate Mousse
Ingredients: 14 ounces of 'silken' tofu, sitting at room temperature for 30 minutes 6 ounces of good quality semi-sweet chocolate, 62% cocoa, plus extra for shaving 1 teaspoon pure almond extract Fresh raspberries, garnish Fresh picked mint, garnish Instructions: Over low heat in a sauce pan or over a bain-marie with simmering water, melt the chocolate. Then in a blender add the tofu and almond extract; then on the lowest setting, blend until smooth. Add 1 teaspoon water if necessary to expedite the blending process. With the blender on the lowest setting, pour in the melted chocolate and using a spatula to scrape down the sides, blend until fully mixed. Spoon into serving dishes and chill in the refrigerator. Garnish with berries and mint. Serves: 4 |
Blackberry Cobbler
Crust 2 cups all-purpose flour 2/3 cup shortening 1 teaspoon salt 6 tablespoons water Filling 2 cups blackberries (for large cobbler) 1/2 cup (1 stick) butter or margarine 3 cups granulated sugar Make enough pie crust for 3 layers of crust (large cobbler) 2 layers (small one). Place one layer of crust in pan. Mix blackberries, butter and sugar together and pour in on first crust, then another crust, another portion of filling, then top with crust. On each crust sprinkle sugar and more butter. Bake for 40 to 45 minutes at 400 degrees F. |