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Subject: [Chocolate Meringue "Sandwiches"] - September16, 2005



Hello everyone,
They sat Kyle up today on the side of the bed.
They put a table in front of him and he held himself up.
He reaches well and his arms are strong.
His balance is off and his motor control is off.
I asked her why at times he's so alert and paying attention and then he's falling asleep and dozing. She (the physical therapist) says staying allert is alot of work and effort for someone going through what Kyle is right now. She said she treated him 2 days ago and sees an improvement just in 2 days. BTW His phneumonia is all cleared up.
The Physical Therapist is very optimistic and says it's going to be a long road to recovery but he's doing great so far.

Oh by the way,
thanks to all those sending cards for Kyle & the kids. The kids are so pleased that someone thought of them & sent a card. God Bless you!

We are grateful for all of you, for your prayers, beautiful notes, thoughts, support, & love. You are greatly appreciated.
Our love, Patsy & Kay

PS if you would like to send Kyle a card?
OR cheer up the kids with one? They would love that:):)

Kiefer OR Nikita C/O
Kay & Kyle Gibson
6616 St. Rt. 327
Jackson, Ohio 45640


~*~


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If so, see bottom of page, we'll miss ya though:)


*-=*=-*
 

*Welcome to -Pakadeva's Chocolate Recipes:

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*-=*=-*Chocolate Meringue "Sandwiches"*-=*=-*


Chocolate lovers, rejoice -- this is your dessert. Cocoa powder flavors flat disks of meringues, and rich bittersweet chocolate is the base for the filling that holds them together. The components can be made ahead. Store the meringues, airtight, for up to 2 weeks, and the filling, refrigerated, for up to 5 days. Let the assembled desserts sit at room temperature for 30 minutes before serving, so the filling softens.

For the meringues:
1 cup (3 1/2 ounces) powdered sugar
4 tablespoons Dutch-processed cocoa
3 large egg whites, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar

For the filling:
3/4 cup (6 ounces) heavy whipping cream
8 ounces high-quality bittersweet chocolate, finely chopped

Make the meringues:

Preheat the oven to 250 F.

Draw 20 circles, 2 inches in diameter, 1 inch apart, on a piece of parchment paper. Put the paper in the baking pan, marked side down.

Sift the powdered sugar with the cocoa.

Put the egg whites in the bowl of a heavy-duty mixer. Beat the whites with the whisk attachment, starting on medium speed. When they start to froth, add about a third of the granulated sugar and beat until they become opaque and increase in volume. Add another third of the sugar and beat until they start to become firm, then turn up the mixer speed, add the rest of the sugar, and beat until they are stiff but still glossy. The whites will hang in soft, droopy peaks from the whisk when it is lifted from the bowl.

Remove the bowl from the mixer. Sift a third of the powdered sugar and cocoa over the bowl (this will be the second time it is sifted) and fold this into the whites. Use a rubber spatula to fold, going to the bottom of the bowl in the center and coming up along the side. Rotate the bowl slightly after every fold. Fold in the remaining powdered sugar in two stages, sifting it into the bowl each time.

Fit a pastry bag with a plain 3/8-inch tip, and fill it with the meringue. Starting in the center of each circle, pipe a coil, filling the, circles.

Bake the meringues on the middle shelf of the oven until they are firm and can be detached from the paper, about 1 hour.

Cool the baking pan on a rack. When the meringues are completely cool, store them in an airtight container at room temperature.

Make the filling:

Bring the whipping cream to a boil in a medium saucepan. Remove it from the heat. Add the chopped chocolate, and let it sit for 5 minutes. Whisk the chocolate into the cream until it is smooth. Transfer the chocolate cream to a bowl, cover it, and refrigerate.

Assemble the desserts:

The filling should be the consistency of thick mayonnaise. If it is freshly made, cool it until it thickens; if made ahead, leave it at room temperature until it softens.

Pile a generous tablespoon of filling in the middle of 8 meringues. Gently place another meringue on top of each, being careful not to push down too hard, so that each sandwich maintains some height. Put the meringues in the freezer for 20 minutes.

Crush the remaining meringues between pieces of wax or parchment paper. Remove the filled meringues from the freezer. Using a small offset spatula or a kitchen knife, smooth the remaining filling onto the sides of the sandwiches. Roll each finished sandwich in the crushed meringues. Refrigerate the desserts until 30 minutes before serving.

Variation:
To make these for a dessert buffet, pipe the meringues into 1-inch instead of 2-inch disks. Yield: 8 Servings.


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*-=*=-*Kix (R) Peanut Butter-Chocolate Crisps*-=*=-*
 

1/2 cup peanut butter
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup margarine, butter or spread,* softened
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
3 1/2 to 4 cups Kix cereal
1 package (6 oz.) semisweet chocolate chips (1 cup)

Heat oven to 325F. Stir peanut butter, sugars, margarine, baking soda, baking powder and egg in large bowl until well mixed. Stir in cereal and chocolate chips. Shape dough by rounded tablespoonfuls into balls; place about 2 inches apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool completely. Store loosely covered. About 3 1/2 dozen cookies.

*If using spread, use only stick that has more than 65% vegetable oil.
High Altitude (3500-6500 ft): Decrease margarine to 1/4 cup.

1 cookie:
80 calories (40 calories from fat) 4.5 g fat (1.5 g saturated) 5 mg cholesterol 70 mg sodium 8 g carbohydrate 0 g dietary fiber 1 g protein

Nut Lover's Crisps:
Substitute 1 cup chopped nuts for the chocolate chips.

Peanut Butter-Raisin Crisps:
Substitute 1 cup raisins for the chocolate chips.


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*Smiles*
Mother & Daughter.
Patsy & Kay *S*
 
---Important-Disclaimer at the bottom of this page.
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Pakadevas-Chocolate-Recipes
PO Box 377 Robert's Arm NL Canada A0J1R0
*Con`tact: rpkdv@nf.aibn.com








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