330 422 3330 6456 Norwalk Road, Medina, OH 44256

Enjoy these free recipes straight from Chef Barb’s recipe book!

AnchorChocolate Gnocchi

1/2 cup butter, softened

4 oz. cream cheese, softened

1 t vanilla extract

1 cup cocoa powder

3/4 cup flour

1/4 cup sugar

Combine flour, cocoa powder and sugar.  Set aside.  Place butter and cream cheese in mixing bowl.  Using paddle attachment whip until smooth and creamy, about 5 minutes.  Blend in vanilla.   Gradually add flour mixture and mix until thoroughly combined.  The dough will start to form a ball.  Grab handfuls of the dough and roll into 1/2″ thick ropes.  Cut each rope into 1″ size pieces.  Lightly press center of each 1″ piece with a fork to mark.  Serve with a sauce of raspberry, blueberry, caramel or chocolate.

YIELD:  50 gnocchi

NOTE:   Can also roll each 1″ piece into a ball and then press with a fork for a more authentic gnocchi look.


AnchorChocolate Pudding

1/2 cup sugar

2 T cornstarch

1/4 t salt

1 1/2 cups whole milk

3 oz. semisweet chocolate

1 t vanilla extract

In a heavy saucepan, mix together sugar, cornstarch and salt.  Whisk in milk.  Cook and stir over medium heat until thickened and bubbly.  Reduce heat to low; cook and stir 2 minutes longer.  Stir in chocolate until melted.  Blend in vanilla.  Transfer to a bowl.  Cool slightly, stirring occasionally.  Cover with plastic wrap by pressing wrap onto surface of the pudding.  Refrigerate, covered, for at least 2 hours.

YIELD:  2 cups


AnchorApricot Rice Ball

3 cups uncooked rice, do not rinse, do not add oil

1 1/2 cups apricot jam

1 cup dried apricots, chopped

Cook rice in 6 cups water and leave to cool to room temperature.  Add apricot jam and dried apricots and combine thoroughly.   Pack and form into small 2″ size balls.  Place on sheet tray and chill overnight.

YIELD:   30 balls

NOTE:  Can drizzle with wasabi for extra zing when serving.


AnchorChocolate Clay (top)

2/3 cup light corn syrup

16 oz. semisweet chocolate, melted

Melt the chocolate.  Using a rubber spatula stir the corn syrup thoroughly into the chocolate.

Line a sheet tray with plastic wrap.  Scrape the chocolate clay out onto the prepared pan and spread it evenly, not  more than 1/3 inch thick.  Bring plastic wrap up around and cover chocolate completely.

Allow the chocolate clay to set at a cool room temperature or in the refrigerator.  Wait several hours before using it.

NOTE:  To substitute white chocolate or milk chocolate reduce corn syrup to 1/2 cup


AnchorHoney Walnut Cream Cheese

3/4 cup walnuts, toasted and chopped

20 oz. cream cheese, softened

2 T honey

In food processor or mixer, whip cream cheese until soft and smooth.  Add honey and walnuts.

YIELD:  2 1/2 cups

NOTE:  Can be used to stuff dates (50), as cake or cookie filling, fruit dip or spread on hor d’oeuvres with veggies.


AnchorStrawberry Cobbler

6 lbs. strawberries, hulled and halved

1  lb. nectarines (about 4), remove pit and slice

1  cup sugar

1/2 cup cornstarch

2 pie shells

1 egg

Combine strawberries and nectarines in 13″ x9″ pan.   Mix together sugar and cornstarch and sprinkle over fruit ; toss together.

Roll out the pie dough into a rectangle about 1/4 inch thick to fit the pan.  Lay pie dough over fruit covering completely.  Use a fork to make lines across pie crust at an angle and then again crisscross.  Take egg and beat gently.   Using a pastry brush spread egg over entire top of crust.  Lightly sprinkle with granulated sugar.

Bake at 350F for 20 minutes.

YIELD:  15 servings

 


 Samoa Tart

 For the crust:

1 – 9 oz box Trefoil Traditional Shortbread Girl Scout Cookies

1/4 cup butter, melted

Place cookies in food processor and pulse until crumbs.  Combine with melted butter.  Press into 9″ tart pan.  Bake at 350 degrees for 10 minutes.  Remove from oven and let cool.

For the Filling:

8 oz. Semi-Sweet chocolate chips

1 T butter

6 T heavy cream

1/2 t coconut extract

1 – 7.5 oz. box Samoas Girl Scout Cookies, roughly chopped (15 cookies)

Place chocolate chips in glass bowl.  In small saucepan, heat heavy cream until it just begins to boil.  Add butter and coconut extract.  Pour over chocolate chips and let sit 1 minute; then stir together until completely combined.  If still a little lumpy and not melted all the way, warm in microwave in short 10 second bursts until smooth.  Fold in chopped Samoa cookies. Pour chocolate mixture into cooled tart shell.  Refrigerate for at least 3 hours.

YIELD:  8 pcs.