Gourmet food recipes sweets

2 cups milk	1 tablespoon salad oil
1 cup water	1 teaspoon salt
2 cups sifted flour	1 tablespoon Brandy
2 eggs	2 tablespoons butter

Gradually add the milk and water to the flour, beating steadily until the batter is very smooth. Beat in the eggs, oil, salt and brandy until very smooth. Chill 1 hour.

Heat a 6 inch skillet and lightly grease with butter. Pour a spoonful of batter into the pan and tilt pan so batter coats the entire surface. The layer of batter should be very thin. When browned, flip over with a spatula* and cook on the other side. Add butter to pan and continue until all batter is used. To serve, fold crepes in quarters or roll. You may spread each crepe with jam before folding. Sprinkle with powdered sugar. ~ Makes about 16 ~

* If you feel daring, you may want to try to flip the crepes up in the air rather than using a spatula to turn them over. This is the way my mother does it.

Mousse au Chocolat, French (Chocolate Mousse)
4 - 1 ounce squares unsweetened chocolate	3/4 cup sugar
1/4 cup water	5 egg yolks
1 tablespoon brandy	5 egg whites

Melt the chocolate over hot water in the top of a double boiler. Add the sugar and water and stir until sugar dissolves. Beat the egg yolks, gradually beat in the chocolate mixture, stirring steadily. Stir in the brandy. Cool completely. Beat the egg whites until stiff. Fold into the chocolate mixture. Pour into 6 8 individual molds and chill in the refrigerator at least 12 hours. It will keep well for several days. ~ Serves 6 - 8 ~

Mousse aux Framboises, French (Raspberry Mousse)
1 envelope (tablespoon gelatin)	1/4 cup sugar
1/2 cup cold water	2 egg whites
2 packages frozen raspberry (thawed)	1 1/2 cups heavy cream

Soften the gelatin in the
water. Drain the berries thoroughly and measure the juice. If necessary, add water to make 1 cup. Combine the juice and sugar in a saucepan, cook over low heat until syrupy. Add the berries, cook over low heat 10 minutes. Mix in the gelatin until dissolved. Force through a sieve. Cool. Beat the egg whites until still stiff but not dry. Fold into the raspberry mixture. Whip the cream lightly and add; beat the mixture until thick. Pour into a mold and chill until set. ~ Serves 6 - 8 ~

Coconut Custard, Brazilian (Compliments of Eleni Hughes)
2 large eggs	1/4 cup (1/8 lb) butter or margerine, cut into 1" pieces
10 large egg yolks	1 1/4 cups sweetened shredded coconut
2 cups of sugar water	1 small pineapple (about 3 lbs.) peeled, cored, cut into wedges

Place eggs, yolk, sugar, 1 1/2 cups cold water, and butter in a blender or food processor; whirl until well combined. Add coconut; whirl just to mix. Set a 5 - 6 cup ring mold in a larger rimmed baking pan (at least 2" deep). Pour egg mixture into ring mold. Place both pans in a 350 degree oven. Fill botton pan with boiling water halfway up sides of mold. Bake until custard jiggles only slightly when gently shaken, about 50 minutes. Lift mold from water and place on a rack; cool completely. Invert a plate on top of mold; hold plate and mold together and invert custard onto plate. Lift off mold. Serve, or cover and chill up to 2 days. Cut into wedges; accompany with pineapple. Serves ~ 12 - 14.

2 cups barley	Approximately 1 cup sugar
1/2 cup chopped walnuts	1/2 cup hazel nuts
1/2 cup almond slivers	1 cup raisins
1 tablespoon cinnamon

In a soup pot, soak barley in water with over two inches on top for one hour. Bring to boil then simmer for 2 hours. Cover the pot over night with a towel so it cools slowly. The barley will expand as it absorbs the water. Next day...add boiling water for consistency. On low heat, add sugar to taste. Add walnuts and hazel nuts (small pieces) and raisins (handful). Garnish in dishes with almonds and cinnamon. ~ Serves 8 - 10 ~

2 whole chickens	1 whole garlic
3 packs Dry Molokia	3 teaspoons ground coriander seeds
Approximately 1/2 cup salt	1 1/2 cubes of butter
1 large size onion, chopped	4 cups rice
~ Optional ~ 1 pack Pita bread	~ Optional ~ 1 quart chicken livers & gibblets

Clean chickens, removing fat and excess skin by rubbing salt both inside and outside of chickens. Boil the chickens for approximately 20 minutes. Drain and rinse chickens well. Rub salt both inside and outside of chickens again. Saute onion with 1 tablespoon butter. Add enough water to cover chickens into sauteed onions. Re-boil chickens for 45 minutes to 1 hour. Add some chicken stock to broth. In mixing bowl, mash garlic with 1 teaspoon of salt. Add ground coriander seeds. Mix in 1 tablespoon lard or butter. In separate pot, use chicken stock to boil rice, 4 cups rice to eight cups combined water & stock. 1 cube of butter is added into rice.

Optional: 1 quart chicken liver and gibblets (rinse and cut into small pieces). Put in large pot. Brown with 1 tablespoon lard or butter. Add to rice with salt and butter.

Boil Molokia in remaining chicken broth and combine garlic compost and stir. Cut up chicken in pieces and cover until ready for serving. When soup is bubbling hot, serve with rice either in the soup or on the side. Serve chicken the same way. You may even want to add some shredded pita bread in the mix. DELICIOUS! ~ Serves 8 - 10 ~