Volume 1, Issue 36

Publisher: Anthony Herrod

Editor: Anthony Herrod

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In This Issue:

Recipe: Chocolate Banana Smoothie

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This issue sponsored by…
Luxury Chocolates at Vosges Haut-Chocolat

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Chocolate Banana Smoothie

From Anthony (Admin)

Ingredients:
3 cups milk
2 bananas, large
1/2 vanilla bean, split and seeds removed
1/2 cup chocolate syrup

Directions:
Add 1 1/2 cup of milk, bananas, vanilla seeds and syrup to blender. Blend until smooth.
Add remaining milk and blend again. Serve immediately.
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This issue sponsored by…
Luxury Chocolates at Vosges Haut-Chocolat
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Administrative Notes:

This is a compilation of recipes and recipe requests from
visitors of http://www.chocolate911.com

Members of this list join by completing the subscription
form on the website.

I keep all copies of subscription requests.

Directions:
Heat oven to 325F.
Combine crumbs, pecans, sugar and butter; press onto bottom of 9-inch springform pan.
Bake for 10 minutes.
Combine cream cheese and brown sugar, mixing at medium speed with electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in chocolate and milk;
pour over crust.
Bake for 35 minutes.
Increase temperature to 425F. Combine sour cream and sugar; carefully spread over
cheesecake.
Bake for 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Ingredients:
1 1/2 cups flour
2/3 cup sugar
1/2 tsp salt
3/4 cup butter, cold
2 eggs
14 oz sweetened condensed milk
1 1/2 tsp maple syrup
2 cups pecans, chopped
1 cup semi-sweet chocolate chips

Directions:
Heat oven to 350F.
In a large bowl, combine flour, sugar and salt;
cut in butter until crumbly. stir in 1 beaten egg. Press
evenly in a 9×13″ pan. Bake for 25 minutes. Meanwhile, in medium
bowl, beat milk, remaining egg and syrup; stir in pecans. Sprinkle
chocolate chips evenly over the prepared crust. Top with the nut
mixture. Bake for 25 minutes more or until lightly brown.
Cool. Cut into bars.
Store tightly covered at room temperature.

For every ounce of chocolate, add one tablespoon of one of the following:

milk
cream
vegetable oil

Stir the mixture until smooth.  If necessary, VERY SLOWLY add more of the milk, cream or oil.

Three things to remember.  First, this should be done while the chocolate is still warm.  Second, the added ingredient (milk, cream or oil) needs to be the same temperature as the chocolate. Third, the rescued chocolate will only be usable in baking,  sauces or ice creams.

Directions:
Heat oven to 350F.
Mix flour, soda and salt, set aside. Cream butter, sugar, brown sugar.
Split vanilla bean. Scrape out seeds and add to mixture. Add flour
mixture and beat until creamy. Add chocolate chips and nuts.
Bake in 9×9″ pan for 20-25 minutes.