Dessert Recipes

Fruit Cobbler

• 1 can (1 lb 13 oz) fruit and syrup OR
• 3 cups fresh fruit sweetened and 3/4 c. water
• (6-7 good sized peaches - peeled and sliced)
• (can also use blueberries, or a mixture of peaches and blueberries)
• 1 T. cornstarch
• 2 T. cold water
• 1 T. butter or margarine
• 1/2 recipes shortcake dough (follows)

Heat oven to 400F. Heat sweetened fruit and water (or canned fruit and juice). Blend cornstarch with 2 T. water and stir into heated fruit. Heat to boiling, stirring constantly, and boil 1 minute. Pour into 2 quart casserole. Dot with butter. Drop dough by spoonsful onto hot fruit. Bake about 20 minutes. Serve warm

The following IS 1/2 recipes shortcake dough

• 1 1/6 cups Bisquick
• 1 1/2 T. sugar
• 1 1/2 T. butter, melted and cooled
• 1/4 cup milk

Mix all ingredients to form a soft dough.

Chocolate Mousse

INGREDIENTS:

• 200 grams (.45 lb) semi-sweet chocolate
• 1/2 cup water
• 5 eggs (seperated)
• 1 tsp. instant coffee (if desired.
• vanila flavoring (extract or powder)
• 2 tbsp. conf. sugar.

Melt the chocolate in a pan, over low heat, with a few tbspns of water. Beat the egg yolks and add them to the chocolate with the instant coffee. Beat the egg whites with the conf. sugar until thick, and then beat a few minutes more. Add the beaten egg whites to the melted chocolate and *slowly* mix it in.

After that, we usually place it in small, glass, personal-size bowls, and refrigerate until it gets thick. You could also put it in one large one, or, for a formal occasion, champagne glasses.