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To Make Paper Decorating Tube Instructions

Author/Submitted by: Best Loved Foods of Christmas, Pillsbury, undated booklet
Servings: 1
Categories: Information

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"Cut heavy waxed paper into a 12-inch square, then fold in half to form a triangle. Hold triangle by the point opposite the folded side. Bring left hand corner to this point, bending corner under and lining it up with point to form cone shape. Clip or hold in place. Then wind remaining part around cone, bringing third corner to meet the first two; wind tightly so tip is nearly closed. Fold corners inside cone. Fill with frosting. Then bring top edges of cone together and fold over, sealing cone and forcing frosting through the point. If necessary, cut off tip to make larger opening. Tube may be used with metal or plastic decorating tips by cutting tip to make larger opening and placing tip inside empty cone from the top." - ---------- Recipe via Meal-Master (tm) v8.05 Title: Chocolate Mocha Mousse Categories: Pudding, Mousse, Chocolate Yield: 1 Serving 2 oz Plain chocolate 1 Egg; separated 1 Dessert spoon rum 1 Rounded tsp coffee granules 1 fl Light cream 1 Level tsp coffee granules -dissolved in 1 tsp warm -water Grated chocolate Put a small basin over a pan of barely simmering water. Add the coffee granules to it. Add 2 tsp hot water and stir to dissolve the granules. Break the chocolate into small pieces and add it to the basin. Stir until you have a smooth sauce. Remove the mixture from the heat, beat the egg yolk and add it to the mix. Stir in the rum, and leave it to cool for about 10 minutes. In a large bowl, whisk up the egg white until it forms soft peaks. Using a metal spoon, fold the chocolate mixture into the egg whites. Spoon the whole lot into a glass, cover and refrigerate for a couple of hours. To serve, mix together the dissolved coffee granules and the cream, and pour them over the mousse. Sprinkle with a little grated chocolate. From: Matt Bishop - Although this is a recipe for one, it scales up easily. Originally from: One is fun! Busted and entered for you by: Bill Webster - ----- - ---------- Recipe via Meal-Master (tm) v8.05 Title: Chocolate Mousse with Rum Soaked Raisins Categories: Pudding, Mousse, Chocolate, Alcohol, Raisin Yield: 1 Mousse 1/4 c Dark raisins 1/4 c Dark rum 7 oz Bittersweet chocolate 1 c Creme Fraiche 3 Extra-large eggs; separated Six ramekins or long-stemmed -wine goblets. Several hours (up to 24) ahead, combine the raisins and the rum in a small bowl, cover tightly with plastic and set aside to soak. Break the chocolate into pieces and process in a processor until ground very fine. Heat the creme Fraiche to the boiling point, and with the motor running, pour it through the feed tube in a steady stream. Process a few seconds until smooth. Separate the eggs. Add the egg yolks to the hot chocolate mixture, and process for a few seconds to incorporate. Transfer to a large bowl, stir in the drained raisins, and cool completely. In a large mixing bowl, beat the egg whites until stiff but not dry. Scoop about one quarter of the beaten whites onto the chocolate mixture, and using a large rubber spatula, stir them into the mixture. Gently and quickly fold in the remaining whites. Pour the mousse into the serving dishes, cover tightly with plastic wrap, and refrigerate for at least 4 hours and as long as 12 hours. Adding the yolks to the hot chocolate mixture cooks them slightly and gives a creamier texture to the mousse, which is best served the day it is prepared. Decorate with chocolate curls or extra rum-soaked raisins. From: Jody Prival Busted and entered for you by: Bill Webster - ----- - ---------- Recipe via Meal-Master (tm) v8.05 Title: Chocolate Velvet Mousse Categories: Pudding, Mousse, Dessert, Coffee, Alcohol Yield: 8 Servings 12 oz Semi-sweet or bittersweet -chocolate, cut into bits 2 ts Powdered instant coffee (not -freeze-dried), dissolved in -1/4 c water 1/4 c Curacao or rum 2 Egg yolks 4 Egg whites; at room -temperature 1/4 ts Cream of tartar 2 tb Sugar 1/2 c Heavy cream Melt chocolate, dissolved coffee, and Curacao or rum in a medium bowl set in a barely simmering pan of water. Stir frequently to hasten melting. Or, melt in a microwave on medium (50%) for about 2:15. Stir until smooth. When mixture is warm and smooth, whisk in egg yolks and combine well. Remove from heat and set aside. In a clean, dry mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually sprinkle in 2 tbsp sugar, beating on high speed until stiff but not dry. Fold one-fourth of the egg whites into chocolate mixture to lighten it. Scrape all of the remaining whites on top of mousse and set aside while you beat the cream. Beat cream until it holds its shape softly (do not beat until stiff). Scrape whipped cream over egg whites and chocolate. Fold together until just incorporated. Turn the mousse immediately into lined mold or serving bowls. From: Ari Rapkin - Stiff & sliceable. Coffee optional. Good for filling charlottes or other molded desserts, also wonderful with plain whipped cream and berries. Serves eight. (makes about 4 1/2 cups) From the Chocolat cookbook Busted and entered for you by: Bill Webster - ----- - ---------- Recipe via Meal-Master (tm) v8.05 Title: Rose's Mousse Au Chocolat Categories: Pudding, Mousse, Chocolate Yield: 8 Servings 3 Eggs; separated 1 1/2 tb Water 2 tb Cognac or Kahlua 4 oz Good-quality bittersweet or -semi-sweet chocolate 1 c Whipping cream 1 1/2 tb Superfine sugar (omit if -using semi-sweet chocolate) In a heavy saucepan over very low heat or a double-boiler over simmering water, melt chocolate. Reserve and allow to cool slightly. In a heavy saucepan over very low heat or a double-boiler over simmering water, whisk egg yolks and water until mixture begins to thicken. Whisk in cognac; continue to whisk until mixture has thickened to the consistency of Hollandaise sauce. Remove from heat and whisk in melted chocolate. Set aside. In a small bowl of an electric mixer, beat cream just until it holds soft peaks. If chocolate mixture has stiffened, heat gently over very low heat, whisking constantly, until slightly softened. Transfer mixture to a large bowl; whisk in 1/2 cup of the whipped cream. Fold in remaining whipped cream with a large whisk or spatula, then cut through with a spatula or curved fingers to eliminate large air bubbles. Set aside. Beat egg whites until they hold soft peaks. Beat in sugar (if used) just until mixture holds stiff peaks. Stir a small amount of the egg whites until chocolate mixture to lighten it; then fold in remaining egg whites. Spoon into a serving bowl or 8 small molds. Refrigerate at least 4 hours or until firm. Garnish just before serving with chocolate curls, if desired. Originally from Jane Butel's "Hotter than Hell: Hot & Spicy Dishes from Around the World." Busted and entered for you by: Bill Webster - -----

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