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Subject: [Chocolate Pecan Ice-Cream Roll] - October26, 2005



Hello everyone,


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


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Leaving us? Nooo:(
If so, see bottom of page, we'll miss ya though:)

*
|
*  

*Welcome to -Pakadeva's Chocolate Recipes:

New treat for October is:
A 255g box of Russell Stover Almond Coconut Dream Chocolates:)
They look sooooo good...
Entry: We want your all time favourite thing you enjoy doing in the kitchen; cooking, baking, dancing hehe, whatever...
mailto:Chocolate_at84u@hotmail.com?subject=Kitchen Enjoyment:)


*-=*=-*Hint*-=*=-*


Tip for a Moist Cake Everytime:
For a moist cake every time, place a pan of water in the oven while the cake is baking, this way the heat will take the moisture from the pan and not the cake.


*-=*=-*Jelly Belly/LifeSavers*-=*=-*


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*-=*=-*Cinnamon Chocolate Meringue*-=*=-*


Ingredients:
1/2 cup packed brown sugar
1/3 cup unsweetened cocoa powder
1/2 cup evaporated fat-free milk
1/4 cup refrigerated or frozen egg product , thawed
1 tablespoon cornstarch
1 1.3-ounce envelope whipped dessert topping mix
1/2 cup fat-free milk
1 recipe Meringue Pie Shell (see below)
Shaved semisweet chocolate (optional)
Fresh mint (optional)

Directions:
For filling; in a medium saucepan combine brown sugar, cocoa powder, evaporated fat-free milk, egg product, & cornstarch. Cook & stir over medium heat until mixture is thickened & bubbly. (Mixture will be very thick.) Cook & stir for 2 minutes more. Remove from heat. Cool to room temperature.  

In a small mixing bowl prepare whipped dessert topping mix according to package directions except use the fat-free milk. Stir a small amount of whipped topping into chocolate filling to lighten it. Then fold remaining chocolate mixture into whipped topping mixture. Spoon mixture into Meringue Pie Shell. Cover & chill for 2 to 24 hours. Garnish with chocolate shavings & mint, if desired. Makes 8 servings.  

Meringue Pie Shell:
Draw an 8-inch circle on heavy brown paper*. Place paper on baking sheet. In a mixing bowl combine 2 egg whites, 1/4 teaspoon ground cinnamon, & 1/8 teaspoon cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks (tips stand straight) & sugar dissolves. Spread 1 cup of the meringue over 8 inch circle on the paper. Spoon remaining meringue into a decorating bag fitted with a large star tip (about 1/2 inch opening). Pipe a shell border on edge of meringue circle about 1-1/4 inches high. The completed shell should be about 9-1/2 inches in diameter (Or, spread all of the meringue over a 9-1/2-inch circle building up the edge.)  

Bake in a 300 degree F. oven for 40 minutes. Turn off oven. Let dry in oven with closed door for 1 hour. Cool on a wire rack. Carefully remove paper from meringue shell. Place on serving plate.
 
*Note: Use only paper that is specially made for baking purposes.  
Make-Ahead Tip: Prepare the Meringue Pie Shell up to 1 month ahead; store meringue in a covered container in the freezer. To serve, add the filling & chill for 2 to 24 hours.  

 
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*-=*=-*Chocolate Pecan Ice-Cream Roll*-=*=-*


Ingredients:
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla
1/3 cup granulated sugar
4 egg whites
1/2 cup granulated sugar
Sifted powdered sugar
1 quart fat-free vanilla ice cream, softened
1/4 cup broken pecans
1 recipe Raspberry Sauce (optional) (see below)
Fresh raspberries (optional)
Fresh mint sprigs (optional)

Directions:
Grease & flour a 15x10x1-inch baking pan. Stir together flour, cocoa powder, baking powder, & salt. Set aside.
 
In a small mixing bowl beat egg yolks & vanilla with an electric mixer on high speed about 5 minutes or until thick & lemon-colored. Gradually add the 1/3 cup granulated sugar, beating on medium speed about 5 minutes or until sugar is almost dissolved. Thoroughly wash beaters.
 
In a large mixing bowl beat egg whites on medium to high speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold yolk mixture into the egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently, just until combined. Spread batter evenly into prepared pan.  

Bake in 375 degree F oven for 12 to 15 minutes or until the top springs back when lightly touched. Immediately loosen edges of cake from pan; turn out onto a clean dish towel sprinkled with sifted powdered sugar. Starting with a narrow end, roll up cake and towel together. Cool on a wire rack.  

Unroll the cake. Spread softened ice cream onto cake to within 1 inch of edges. Sprinkle with pecans. Reroll cake without towel. Wrap & freeze at least 4 hours before serving. To serve, if desired, drizzle Raspberry Sauce over the serving plates. Slice the cake; place on plates. If desired, garnish with raspberries & mint. Makes 10 servings.  
Raspberry Sauce:
In a small saucepan combine 2/3 cup seedless raspberry spreadable fruit, 1 tablespoon lemon juice, & 1/4 teaspoon almond extract. Cook & stir just until melted. Cool slightly.    


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-=*=-Please vote for Pakadevas:) We (you & me) can be #1
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*Smiles*
Mother & Daughter.
Patsy & Kay *S*
 
---Important-Disclaimer at the bottom of this page.
http://www.pakadevasfreebees.com
 

Patsy Rideout
Pakadevas-Chocolate-Recipes
PO Box 448 Thessalon, Ontario
Canada P0R1L0
*Con`tact: rpkdv@nf.aibn.com








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