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    You are in: Home / Cookbooks / Swissms' Qualifying Recipes, Comfort Cafe Winter 2009
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    46 recipes in

    Swissms' Qualifying Recipes, Comfort Cafe Winter 2009

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    1 Reviews |  By swissms

    This is a thick, rich, creamy cocoa. Serve as small portions in demitasse cups. Add a shot of Irish Cream, coffee liqueur, brandy, or espresso. From Foster's Market, NC.

    Recipe #406522

    I have not tried this recipe; posted for safe-keeping. It sounds like a nice warm alternative to traditional cocoa. Add some Godiva white liqueur, dark rum or a shot of espresso.

    Recipe #406630

    I have not tried this recipe; posted for safekeeping. Published in the Boston Globe. Allow 1 hour for the dough to firm before shaping, then several more hours for it to chill before slicing. You can refrigerate the dough for up to 1 week or freeze it for 1 month (defrost in the refrigerator). The log may settle as it chills, so reroll it every 15 minutes if you’re around during the initial chilling so the log stays round. The filling will keep in the refrigerator for up to 2 days. Let it come to room temperature before using.

    Recipe #399813

    Originally titled Charleston Hot Cocoa, from a Hershey cookbook. This is our favorite cocoa. It is very rich and chocolately.

    Recipe #397671

    1 Reviews |  By swissms

    I received this recipe years ago from a coworker. Easy to make. Nice addition to Christmas cookie tray.

    Recipe #388103

    From the Rose Room at the Sheraton Tacoma Hotel. Published in Gourmet magazine, November 1992.

    Recipe #406463

    I have not tried this recipe; posted for safe-keeping. Published in Gourmet magazine, November 1992. Use to frost a chocolate layer cake or cupcakes.

    Recipe #406450

    From Bon Appetit, April 1997. Banana caramel ice cream drizzled with chocolate-espresso sauce and topped with fresh strawberries.

    Recipe #375329

    From La Vie de Chambord, Volume 2. Chambord has a delicate black raspberry taste.

    Recipe #364049

    1 Reviews |  By swissms

    Excellent chocolate cake to use for birthdays. The coffee adds a nice depth of flavor. From Gale Gand, Butter Sugar Flour Eggs, Food Network.

    Recipe #350856

    These chocolaty cashews make a perfect after-dinner treat to serve with coffee or tea. First the cashews are covered in a sugar glaze, then coated in chocolate and cocoa powder. From TenPenh, Washington D.C. Gourmet magazine, March 2005. Recipe tested in an 800-watt microwave oven. If yours is less (or more) powerful, adjust the melting time accordingly. Chocolate-covered cashews keep in an airtight container at room temperature 3 days.

    Recipe #352563

    1 Reviews |  By swissms

    From Food Network, Barefoot Contessa, Ina Garten.

    Recipe #365372

    Bon Appetit, September 2003. Use high quality chocolate in this bittersweet cake.

    Recipe #381474

    A chocolate yeast bread studded with chocolate chips and macerated orange rind and flavored with Grand Marnier.

    Recipe #376082

    Recipe #352470

    Indulgently rich. From B&B Liqueur dessert discoveries.

    Recipe #376108

    1 Reviews |  By swissms

    Macrina bakery. The texture improves if the cake is allowed to sit overnight.

    Recipe #351594

    I have not tried this recipe but I love the cookies from Dancing Deer Bakery. This recipe was published in the Boston Globe. "This is not a traditional Scottish shortbread cookie dough, but a versatile, crunchy sweet cookie that can be flavored with a variety of natural oils and your favorite combination of mix-ins." Substitute your favorite additions (mix-ins) in place of, or in addition to, the peppermint oil.

    Recipe #336371

    1 Reviews |  By swissms

    I have not tried this recipe but I love the cookies from the Dancing Deer Bakery. This recipe was published in the Boston Globe. "This is not a traditional Scottish shortbread cookie dough, but a versatile, crunchy sweet cookie that can be flavored with a variety of natural oils and your favorite combination of mix-ins." Substitute your favorite mix-ins for the toffee and pecans.

    Recipe #336372

    Bon Appétit | December 1991 This moist Christmas cake takes its cues from the flavors and spices found in the classic Lebkuchen cookie. It's brushed with an orange-scented honey syrup, frosted with a creamy white chocolate icing and then surrounded by sliced almonds. I haven't made this yet but I love Lebkuchen cookies and this cake sounds wonderful.

    Recipe #344172

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