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| SPANISH CHOCOLAT (Spanish-style hot chocolate) 1/2 lb sweet baker's chocolate 1 quart milk 2 tsp. cornstarch Break chocolate into small pieces. Place in saucepan with liquid. Heat slowly, stirring with a whisk, until just before the boiling point. Dissolve cornstarch in a few tablespoons of cold water. Add dissolved cornstarch to chocolate mixture and stir constantly until the liquid thickens. Serve hot in warmed cups. Makes six small cups. ALMOND COOKIES 2 cups blanched almonds, finely chopped 2 egg whites, room temperature 1 cup sifted powdered sugar 1 tsp. vanilla Preheat oven to 325 degrees F. Lightly toast almonds; set aside. Beat egg whites until stiff but not dry. Gradually add sugar, beating constantly. After sugar is added, beat 5-8 minutes. Fold almonds and vanilla. Place by spoonfuls or shape into rings on greased cookie sheet. Bake 17-20 minutes or until cookies just begin to color. Makes 3 dozen | ||||||||||
| (Updated: 29 Apr 2007) | ||||||||||
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