Search Results for '("C'

[BakerAunt]

On Monday evening, I roasted six whole chicken legs with small potatoes from the farmer's market and carrots. I rubbed the potatoes with olive oil, and pierced each with a fork. I also rubbed the carrots with olive oil before cutting them into chunks. I sprinkled all of it with some sage, thyme and rosemary, then drizzled olive oil on the chicken. An hour later, we have a complete dinner and leftovers for two more meals. For dinner on Tuesday, I used the leftover Sloppy Josephine filling and mixed it with macaroni and cheese (made with the KAF Vermont Cheese Powder), which we had with a salad full of good vegetables from the Farmer's Market. On Thursday, we were able to get our first sweet corn, and we will be eating lots of sweet corn before our vacation ends.

On Wednesday, I canned three (8 oz.) and one (4 oz.) jars of Black Raspberry-Seedless Blackberry Jam. On Thursday evening, I canned 3 1/2 quarts of Blueberry Pie Filling (two 1-quart and 3 half quart jars). The seal on one of the quart jars failed, so we will be having blueberry pie sooner rather than later.

[BakerAunt]

We picked 21 pounds of blueberries on Tuesday morning, so a theme will run through my baking thread. On Tuesday, I baked the "French Fruit Cake" from the 200th Anniversary KAF Baking Book, which is actually a cookie crust tart filled with blueberries. The filling was runny, since these are juicy blueberries, so next time, I'll increase the cornstarch. I also baked a loaf of Grape Nuts Bread for weekly sandwiches. On Thursday, I tried a new recipe "Crumb Cake (Blueberry or Not)" from The Baking Sheet (Summer 1998), pp. 18-19. I did substitute in 1/3 whole wheat pastry flour for the cake, and I didn't use the optional sweet dough flavor, which I've never thought necessary to buy. For the topping, I used Gold Medal Flour rather than KAF with its higher protein content, and I did not use the 1/2 tsp vanilla powder or vanilla flavoring. It was good warm, but it is very good when cold the next day. On Friday, I tried a new recipe, "Scandinavian Crisp Bread" from the KAF 200th Anniversary Baking book (pp. 369-370), which I posted about in a separate thread. On Saturday morning, I baked Blueberry Streusel Bars, from The Baking Sheet 20.4 (Summer 2009), p. 7. My husband and I are going to a potluck for the local native plant society. As the recipe makes a 13x18 inch pan, I bake it only when there are plenty of people to help eat it. (Note: Only three of the twenty-four bars came home with us!)

• This topic was modified 9 years, 8 months ago by BakerAunt.

[BakerAunt]

I found a recipe in the original King Arthur Flour Cookbook (200th Anniversary one) for Scandinavian Crisp Bread and decided to try it. It's a quick bread, in that it uses baking powder, baking soda, and buttermilk along with some butter and salt. It is half rye flour and half AP, with optional caraway (I used) or dill seeds. It is very quick to make. The dough goes together quickly, is divided, then sits covered for an hour before being rolled out 1/4-inch thick (recipe said 1/4-1/2 inch thick) into about a 10-inch square. I went ahead and used a pizza cutter to mark divisions into 16-20 pieces. It baked at 400F for 20 minutes.

It is not a "crisp bread" but a soft flat bread. My husband snacked on a piece, and I had some for breakfast this morning. It's a great little recipe, and I can see serving it with cheese or meat or a comparable spread. However, they are great without any topping. It would be great for a party bread tray, and the bonus is that it is easy and quick.

[BakerAunt]

As I suspected, one of the quart jars did not seal. I think that the flat lid was defective, but I may go ahead and throw away the ring as well. I've put a plastic cap on that jar and moved it to the refrigerator. I'll bake it into a pie. I'll check the seals on the others after they sit for at least 12 hours.

The most complicated part of the process is that the blueberries must first be prepared by plunging each 4-cups into boiling water, waiting for the water to boil again, boiling 1 minute, then removing and draining. I have the perfect pot for that--back in Texas--so I had to improvise here in Indiana with an old fryer basket left over from my husband's parents. I lined it with an industrial-size coffee filter to keep the blueberries from falling through. Cheesecloth might have been better, as I had to change the filter after the second dunking for the final two. (I have the large coffee filters because of the recommendation from KAF that they are great for blind baking pie crusts--and they certainly are!.) Mine came from a restaurant store.

• This reply was modified 9 years, 8 months ago by BakerAunt.
• This reply was modified 9 years, 8 months ago by BakerAunt.

[rottiedogs]

Maple Breads & Muffins
Submitted by brianjwood on November 17, 2002 at 11:57 am

DESCRIPTION
Maple Breads & Muffins

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Maple Syrup Muffins
Categories: Breads
Yield: 9 Servings

1/4 c Milk
1 Egg
1 3/4 c Flour
2 1/2 t Baking powder
1/4 t Salt
1 c Maple syrup
1/4 Butter,melted

Whip milk into beaten egg, using egg beater. Sift flour, baking
powder and salt together. Add to egg and milk mixture a little at a time, alternating with maple syrup (this is important). Fold in melted butter. Bake 25 minutes in 325 F oven in muffin pan.

Source: Mrs. Whiting Preston Gasparilla Cookbook - ISBN: 0-9609556-0-7
Typed for you by Karen Mintzias

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Maple Syrup Spice Bread
Categories: Breads/Rolls
Yield: 0 Servings

----- LARGE 1 1/2 lb LOAF ============
1/2 c raisins
3/4 c milk
1/2 T maple syrup
2 T butter
1 egg
2 1/2 c bread flour,plus
2 T bread flour
1/4 c powdered sugar
1 T grated orange peel,Dried
1/2 t nutmeg
1 t cinnamon
1 1/2 t yeast

Add all ingredients according to manufacturer's directions. You may add raisins after the beep if you machine allows it.
This recipe yields 1 loaf.

Source:
"CD Kitchens (Bread Machine Collection) at http://www.cdkitchens.com"
S(Formatted for MC5):
"10-15-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Maple Honey Wheat Bread
Categories: Fat-Free,Bread,Sandwiches,Abm
Yield: 20 Servings

1 3/8 c Milk (or water)
1 T Fruit juice concentrate
(white grape (or apple
-juice))
1 T Honey
1 T Maple syrup
1 1/2 t Salt
1 c Bread Flour
2 c Whole wheat flour
1 1/2 t Yeast

DIRECTIONS: Place all ingredients in baking pan. Use either
RapidBake or regular whole wheat mode. This recipe is for Panasonic 65P, be sure to adjust for other machines as necessary.

Original recipe from files of Alice in Houston

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Maple Biscuits
Categories: Breads,Echo
Yield: 16 Servings

2 c flour,Sifted
3 t Baking powder
1/2 t Salt
5 T Shortening
2/3 c Milk (about)

Sift flour with baking powder and salt. Cut in shortening until
mixture is as fine as corn meal. Add milk, mixing until a soft dough is formed. Knead lightly on floured board for about 20 seconds. Roll to about 1/4 inch thickness and spread well with soft butter. Now spread one half of the dough very generously with maple sugar which has been scraped from the pail. Fold the other half of buttered dough over the sugared half. Cut in 1 inch squares and place tightly together in buttered baking pan. Bake quickly in 450 F. for 15
minutes.

From: Vermont Cook Book Shared By: Pat Stockett

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Maple Prune Nut Bread
Categories: Breads/Rolls
Yield: 0 Servings

----- MEDIUM 1 1/2 lb LOAF ===========
1 c water,plus
2 T water
1 T butter
1 t salt
1 t maple extract,not syrup
2 1/4 c bread flour
3/4 c whole-wheat flour
1/3 c walnuts,toasted
1/3 c pitted prunes,Chopped
3 T dry milk
4 t sugar
2 t bread machine yeast

Place all ingredients in your machine in the order recommended by your machine's manufacturer. Select the Basic/White cycle and press start.
This recipe yields 1 loaf.

Source:
"The Bread Machine Digest at http://www.sonic.net/webpub/"
S(Formatted for MC5):
"10-18-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

-----

[rottiedogs]

Maple Apple Bread -Easy Version
Submitted by brianjwood on November 17, 2002 at 12:11 pm

DESCRIPTION
Maple Apple Bread -Easy Version

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Easy Maple Apple Bread
Categories: Breads
Yield: 12 Servings

1/4 c Brown sugar
1/4 c walnuts,Chopped
2 T All-purpose flour
2 cn (8 ounces each) refrigerated
1 t WATKINS Cinnamon
-crescent roll dough
1 t WATKINS Maple Flavor
1/2 c Powdered sugar
1 lg Egg,beaten
1 T Milk
1/2 c Finely apple,Chopped
1/2 t WATKINS Vanilla Extract

From : JACK DECKER

Combine first 5 ingredients in a bowl, add apple and nuts, toss. Unroll dough and separate into 8 rectangles. Press perforations on dough firmly to seal. Spread each rectangle with apple mixture, roll up starting at narrow end. Place each roll lengthwise with seams toward center of loaf in greased 8-1/2 inch loaf pan, making 2 layers of 4 rolls each. Bake at
350 degrees F for 20 minutes, cover pan with foil and bake 30 minutes longer removing foil last 5 minutes. Cool in pan 5 minutes; remove and cool thoroughly. Combine remaining ingredients, drizzle over loaf.

Makes 12 slices.

-----

[rottiedogs]

Mango Cake
Submitted by brianjwood on August 30, 2002 at 9:28 am

DESCRIPTION
Mango Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
The mango cake sounds nice, not so sure about the nectarines I also posted, but who knows. Chacun a son gout!
Cheers, Brian
@@@@@
Mango Cake

1 1/2 cups (375 ml) sugar
3 eggs
1 cup (250 ml) butter
1/2 tsp (2 ml) salt
1/2 cup (125 ml) milk
1 Tbs (15 ml) baking soda
1 tsp (5 ml) cinnamon
2 cups (500 ml) chopped ripe mango
1 cup (250 ml) chopped walnuts (optional)
2 cups (500 ml) self rising flour

Today's recipe was sent by a gal who calls herself "Queen R," and
here's what she had to say: It's summer here in Florida and the mangoes are ripening! What does one do with tons of mangoes every week? When I lived in Tahiti I baked for a living, mostly local fare. Mango cake was one of the items that was a big hit.
Butter and flour a 9" x 13" (23 x 30 cm) pan. Beat sugar and butter with electric mixer until smooth. Add eggs, beating until thoroughly mixed. Now add milk, salt, baking soda, flour and mix until smooth. Next add the mangoes and optional nuts and stir to combine. Pour into baking dish and bake 1 hour in a preheated 325F (160C) oven.
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
@@@@

[rottiedogs]

Mandelbrot
Submitted by brianjwood on December 09, 2004 at 3:22 pm

DESCRIPTION
Mandelbrot

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
Mandelbrot
3 eggs
1 cup vegetable oil
1 cup sugar
1 teaspoon vanilla
2 teaspoons baking powder
Pinch of salt
1 cup chopped almonds or pecans (optional)
1 cup chocolate chips
23/4 to 3 cups flour
Beat eggs and add 1 ingredient at a time: oil, sugar, vanilla, baking
powder, salt, nuts, chocolate chips and flour, in that order. Make three
logs.
In 350-degree oven, bake on lined or greased cookie sheet for 30 minutes.
Take out and slice. Return slices to cookie sheet.
Bake on each side for 5 to 10 minutes.
Source: Shelley Lynn.
Sandy U.

[rottiedogs]

Macedoine Of Fruits
Submitted by brianjwood on September 06, 2002 at 4:55 am

DESCRIPTION
Macedoine Of Fruits

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Simple but tasty. Enjoy.
Brian
@@@@@
Macedoine of Fruits

2 medium apples, peeled, cored, and thinly sliced
2 large bananas, thinly sliced
1 Tbs(15 ml) lemon juice
½ cantaloupe (muskmelon) or melon of your choice,
peeled and cut into small pieces
1 large peach or nectarine, pitted and thinly sliced
1 cup(250 ml) seedless grapes
2 large oranges, peeled and sectioned
1/4 cup(60 ml) fresh orange juice
3 Tbs(45 ml) fresh basil leaves, cut into very fine ribbons
A few grindings of black pepper
2 Tbs(30 ml) Grand Marnier, Triple Sec, or other orange
flavored liqueur (optional)

There really is nothing better from the garden than a fruit salad made with whatever is ripe and fresh. In addition to
using the fruits listed in the recipe, consider also using
strawberries, grapefruit, cherries, and plums. Then there's also
kiwi, pears, pineapple, and blueberries. And how about... I think you get the idea.
Combine the apples, bananas, and lemon juice in a large bowl and toss gently. Add the remaining ingredients and toss to combine thoroughly. Cover with plastic wrap and refrigerate, tossing occasionally, at least one hour or until well chilled. Serves 6 to 8.
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
Bon appetit from the Chef at World Wide Recipes
@@@@@

[rottiedogs]

Macaroni & Cheese
Submitted by brianjwood on August 15, 2002 at 11:49 am

DESCRIPTION
Macaroni & Cheese

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
A fairly simple, but hopefully satisfying dish, maybe for an autumn supper?
@@@@@
Macaroni and Cheese

2 1/2 cups (625 ml) milk
2 bay (laurel) leaves
4 Tbs (60 ml) butter
4 Tbs (60 ml) all-purpose flour
1 1/2 cups (375 ml) grated Gruyere, Emmenthal, or
Swiss cheese
1 cup (250 ml) chopped cooked ham
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
1 lb (450 g) elbow, shells, or cut pasta shape of your
choice, cooked in boiling salted water until almost done
1/2 cup (125 ml) freshly grated Parmesan cheese
1/2 cup (125 ml) bread crumbs

Combine the milk and bay leaves in a saucepan and simmer (do not boil)
over moderate heat for 5 minutes. Remove from the heat and remove and
discard the bay leaves. Melt the butter in a pot large enough to hold
the cooked pasta over moderate heat. Stir in the flour and cook for 2
to 3 minutes. Stir in the milk and bring to a boil, stirring
frequently with a whisk. Add the grated Gruyere and ham, stirring
until the cheese has melted and the sauce is smooth. Season with
salt, pepper, and optional cayenne. Add the cooked pasta and Parmesan
and stir to combine. Pour into a greased baking dish and top with the
bread crumbs. Bake in a preheated 400F (200C) oven until the bread
crumbs are lightly browned, about 15 minutes.
Bon appetit from the Chef at World Wide Recipes
Serves 4 - 6
@@@@@

[Mike Nolan]

Here's an updated list by original poster:

4paws2go 10
Altardee 4
ancameni 23
anna 15
Annabelle's 35
annabelles lair 23
anndyer 1
annee 8
annie9235 2
annzie 1
beabaker 9
Beachdee 35
Bellesaz 4
bettina 50
bettina and naug 1
biglakejudy 14
bivs99 17
bmwat1 9
bocca 40
bocca and pie cr 1
brianjwood 281
Calico 17
Carla 16
caw0127 1
chard 2
chiara 10
Cindy Leigh 15
By Cook's Illu 1
cooking 202 1
cooking202 7
cooksgirl 10
cowgirl 8
cwalde 53
cwcdesign 7
Cyndiok 39
Dachshundlady 33
danator02 3
ddoug 15
debb 1
donperley 2
dsal 1
dvdlee 101
DvdLeedvdlee 1
elmojabr 5
elsa 6
franciepad 28
frick 67
geminilionj 1
GinaG 8
glory 40
grandmoogie 2
Granny 5
grizzlybiscuit 19
hickeyja 14
isand66 1
itself!)dvdl 1
Janiebakes 51
jej 96
jgortney 1
jim.roush 1
judel 11
judy/mass 2
justjasmine 1
Karen Noll 24
Kathyd 9
kathyfromkansas 5
Kimbob 58
knead2quilt 3
lahotfoot 1
Livingwell (Pene 1
Lorraine 1
lsb 2
macy 14
mike nolan and r 1
mkd1961 1
Mrs. Cindy 5
MrsM 2
msbb 1
Mumpy 12
naughtysquirrel 3
nloxford 23
omaria 5
PaddyL 31
paisleypark20 1
pammyowl 3
pat88 13
patsacookn 6
Petra (OBC) 4
Pmiker 3
psycnrs1 22
rbtrout 1
Reagan 29
Reagan and lorra 1
rouvi 1
sandi81 1
sarahh 13
sheryle 36
siamuse 1
sue/theviewfrom. 1
Susan Purdye 1
tarrka1089 2
Teachingcotton 6
trk 1
tutfruti 1
Twin2 27
Uninvited Guest 17
Used2BMoomie 1
Virginislander 27
wendyb964 1
wharrison 1
wickedgoodyarn 1
Wingboy 25
wonky 1
Zen 21

We're over 1900 recipes at this point.

• This reply was modified 9 years, 9 months ago by htfoot.

[rottiedogs]

Chocolate Orange Crumb Cake
Submitted by judy/mass on August 08, 2004 at 4:07 pm

DESCRIPTION
Chocolate-Orange Crumb Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
* Exported from MasterCook II *

Chocolate-Orange Crumb Cake

Serving Size : 12
Categories : Cakes Desserts
Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups All-Purpose Flour
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
8 Tablespoons Unsalted Butter
3/4 Cup Sugar
1 Cup Plain Yogurt Or Buttermilk
2 Large Eggs
1 Teaspoon Freshly Grated Orange Peel
1/2 Teaspoon Vanilla Extract
Crumb Mixture
1/2 Cup Sugar
1/4 Cup Unsweetened Cocoa Powder
3 Tablespoons Unsalted Butter -- cut in 1/2" pieces
2 Teaspoons Freshly Grated Orange Peel

Preheat oven to 350 degrees F. Grease a 9 x 5 x 3 inch loaf pan.

Put the flour, baking powder, baking soda and salt into a large bowl. Stir to mix well.

Melt butter in a small saucepan over very low heat (or in a large glass measure in a microwave oven). Remove from the heat, cool slightly, and stir in the sugar, yogurt, eggs, orange peel and vanilla. Whisk or stir until well blended.

Put all the ingredients for the crumb mixture into a small bowl and work with your fingertips or a pastry blender until mixture is blended and in small particles.

To make the cake, pour the egg mixture over the flour mixture and stir with a wooden spoon just until blended.

Spread half the batter in the prepared pan and sprinkle with half the crumb mixture. Cover with remaining batter and crumbs. To marbleize the crumbs and batter slightly, hold a table knife upright in the batter at one end of the pan. Zigzag from side to side of the pan six to eight times until you reach the other end of the pan.

Bake until a wooden pick inserted in center of the cake comes out moist, but without any uncooked batter clinging to it, about 1 hour. Place the pan on a wire rack to cool at least 30 minutes. Loosen the edges of the cake. Turn out onto the rack and turn over. Let cool completely. Wrap airtight and keep 1 day at room temperature or freeze.

- - - - - - - - - - - - - - - - - -

[rottiedogs]

Chocolate Mexican Wedding Cakes

Submitted by MrsM on June 21, 2007 at 6:09 pm

Description
Chocolate Mexican Wedding Cakes

Summary
Yield: 0 File under: Cookies Brownies Bars

Instructions

Chocolate Mexican Wedding Cakes

1/2 cup (2 oz.) confectioner’s sugar
1 1/2 sticks unsalted butter, softened
5 ounces best quality semisweet chocolate, melted
1 teaspoon vanilla
2 cups (9 oz.) AP flour
1/2 cup (2 oz.) finely chopped nuts of your choice (walnuts, pecans, almonds, hazlenuts)
1/4 teaspoon salt
Powdered sugar for dusting

If using salted butter, omit the salt.

Preheat oven to 350°.

Cream butter and confectioners' sugar until light and fluffy. Beat in melted chocolate and vanilla. Add flour and nuts, mix well. Using a 1 1/4 inch cookie scoop, place scoopfuls of dough on ungreased or parchment lined baking sheets. You can either leave them rustic looking, or roll into neat, smooth balls between the palms of your hands. Bake 19-21 minutes, or until firm to the touch. Cool cookie sheet for 2 minutes, then remove to finish cooling on wire racks. When completely cooled, dust with powdered sugar.

Makes 42 cookies, approximately 20 ounces.

[rottiedogs]

Chocolate Madeleines
Submitted by siamuse on December 30, 2004 at 12:14 am

DESCRIPTION
Chocolate Madeleines

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Goodbody, Mary and Judith Sutton. 1995. "Madeleines: a tea-time treat in the French manner." Chocolatier. March.

8 tbl unsalted butter
4 oz bittersweet chocolate (for melting)
1 c all-purpose flour
1/2 tsp baking powder
pinch salt
3 egg whites
2/3 sugar
1 1/2 tsp vanilla extract

1. Melt and brown the butter until it is light brown and fragrant. Remove from heat, and let cool until "tepid."

2. Melt chocolate, then let cool slightly.

3. Mix dry ingredients (with a whisk, it says!)

4. Beat eggs and sugar at medium-high speed until mixture has tripled in volume, and forms thick ribbons when beaters are lifted.

5. Beat in vanilla

6. Fold in flour mixture, butter, and chocolate. (Slowly, and in small increments, mind you)

7. Refrigerate, covered, at least 30 mins (longer is OK)

Baking:
Temp: 375F

1. Prepare the madeleine pans--this could include lots of buttering, or with silicone pans, it might not.

2. Place a tablespoon of batter in each mold, leaving them rounded in the middle (that's what gives them the rounded shape on both sides)

3. Bake for 14-18 minutes. When they're done, they'll spring back when you touch them.

4. Take them out of the oven and let them cool with the molded side up. (If the molded side is down, it might get cooling rack intentations)

[rottiedogs]

Chocolate Flecked White Cake
Submitted by donperley on January 30, 2012 at 1:57 pm

DESCRIPTION
Traditional birthday cake of my youth

SUMMARY
Yield 1 layer cake Source Mom File under chocolate fleck cake, layer cake

INGREDIENTS
2 3/4 cup cake flour
3 tsp baking powder
1/2 tsp salt
1.5 Cup sugar
12.5 Tablespoons butter
3/4 C milk
1 tsp vanilla (optionally substitute a bit of almond extract)
1 1/2 ounces of grated unsweetened chocolate
6 egg whites

INSTRUCTIONS
butter and flour 2 9 inch cake pans
Sift before measuring flour
Sift twice more with baking powder and salt
Mix butter
Mix in sugar
add flour by thirds with milk
Fold in beaten egg whites and grated chocolate
Bake 25 minutes at 375 degrees.

When cool, assemble layers with chocolate icing http://community.kingarthurflour.com/content/chocolate-icing

chocolate icing
Submitted by donperley on January 30, 2012 at 2:03 pm

DESCRIPTION
Pair this with chocolate fleck cake

add to my Recipe Box Tweet this post to Facebook

SUMMARY
Yield 1 cake Source Mom File under chocolate icing
INGREDIENTS
3 oz unsweetened chocolate
2 TB butter

2 3/4 Cup sifted confectioners sugar
1/2 tsp salt
1 tsp vanilla
6 TB light cream

1 more tsp vanilla

INSTRUCTIONS
Melt chocolate and butter in double boiler

Mix sugar, salt, vanilla and cream
Mix into chocolate and keep on heat for 10 minutes
Add 1 tsp vanilla

If too stiff, add 1 tb more of cream