desserts

2 1/2 c sugar
1 t baking soda
1 c buttermilk
1/4 t salt
5 T butter
5 c pecans
1 T bourbon

In a Dutch oven mix 1st four ingredients. Heat to 210 degrees on a candy thermometer, stirring constantly. Add butter, pecans and bourbon. Cook to 230 degrees, stirring again. Remove from heat, wait a minute or so and then stir until creamy. Pour into a wax-paper-lined pan about 11" x 14".

Lori’s Chocolate Chip Cookies

Actually, my recipe is based on the Classic Tollhouse Cookie recipe on the back of the Nestle’s chocolate chip bag. So, step one is: get a 12 ounce bag or two of Nestle’s chips. Adjust the recipe as follows:

Always use real butter, melted, allowed to cool

Eggs should be room temperature

Use 2 cups semisweet chips and 1 cup of vanilla (white) chips (in place of the 1 cup of chips in Tollhouse)

Use 1 cup of broken pecans

Place wax paper on each cookie sheet (under dough)

Use an ice cream scoop, lightly oiled, to place dough onto sheet

Cook for about 15 minutes - depends on your oven and the humidity.

Always make for someone else, with love. They really do taste better somehow!

Chocolate Cake
Cake: 2 cups sugar 2 cups flour 1 c butter 2 T cocoa 1 c water 1/2 c buttermilk 2 eggs, slightly beaten 1 t cinnamon 1 t baking soda 1 t vanilla extract	Preheat oven to 400°F. Grease and flour a 13"x9" pan. Combine sugar and flour; set aside. In a medium saucepan, melt butter with cocoa and water; bring to a boil. Pour mixture over sugar and flour and mix well. Add all other ingredients; mix until smooth. Pour into pan; bake 20-30 minutes or until toothpick inserted in center comes out clean.
Icing: 1/2 c butter 4 T cocoa 1/3 c milk 2 c confectioners sugar 1 t vanilla extract 1 c chopped pecans	Melt butter with coca, bring to a boil. Remove from heat and add all other ingredients. Mix until smooth and spread over warm cake.

Chocolate Mousse* with Raspberry Sauce* and Chocolate Mint Hearts
2 large eggs 2 cups semisweet chocolate chips 4 egg yolks 5 large egg whites 2 cups heavy cream 6 tablespoons powdered sugar In small saucepan, melt chocolate chips. Allow to cool. In large mixing bowl, beat two whole eggs into melted chocolate. Add 4 egg yolks and beat 4-5 minutes. In small mixing bowl, beat 4 egg white until stiff. In another mixing bowl, whip cream with powdered sugar until stiff peaks form. Stir 1/4 each of egg whites and cream into chocolate mixture. Fold in remaining whites and whipped cream, blending thoroughly. Pour into serving bowl and refrigerate at least 6 hours or overnight. Serve with Raspberry Sauce and Chocolate Mint Hearts.
Raspberry Sauce: Thaw 2 packages of frozen raspberries. Puree fruit and juice in food processor or blender about 1 minute. Strain to remove seeds. Mix juice with 1/4 cup powdered sugar and 1/4 cup Chambourd liqueur.
Chocolate Hearts: Melt chocolate mint chips in top of double boiler. Spoon into heart-shaped molds. Refrigerate until ready to use.
*Adapted from recipes in "Crème de Colorado Cookbook" by The Junior League of Denver, Inc. pages 313 and 306.

Carrot Cake*
2 cups sugar 1 cup vegetable oil 4 large eggs 2 cups flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 3 cups finely shredded carrot 1 cup chopped pecans 2 teaspoons vanilla extract	Grease and flour one 13x9 inch pan. Preheat oven to 350 degrees. Beat sugar and vegetable oil in large mixing bowl at medium speed for 2 minutes. Add eggs, one at a time, beating after each addition. Sift together flour, baking soda, cinnamon and salt. Gradually add to sugar mixture, beating at low speed until well blended. Stir in carrot, 1 cup pecans and vanilla. Pour batter into prepared pan. Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in the center comes out clean. Allow to cool.
½ cup butter 1 8 ounce package cream cheese 2 cups sifted powdered sugar 1 cup chopped pecans Milk	Beat butter and cream cheese at medium speed until creamy. Add sifted powdered sugar, beating well. If necessary add milk to get the desired spreading consistency. Stir in remaining 1 cup of chopped pecans.
*Adapted from "America's Best Recipes, A 1995 Hometown Collection", page 37.