Dried Cherry Muffins

Ingredients:


1/2   - cup unsalted butter or margarine, softened
3/4   - cup sugar
2      - large eggs
2      - teaspoons grated lemon rind
2      - tablespoons lemon juice
2      - cups all-purpose flour
1      - teaspoon baking soda
1/2   - teaspoon salt
1      - cup buttermilk
2/3   - cup chopped dried cherries
1/2   - cup chopped walnuts.




Procedure:


Step 1
- Beat butter at medium speed with an electric mixer until creamy, gradually add sugar, beating well. Add eggs, on at a time, beating after each addition. Stir in lemon rind and juice.


Step 2
- Combine flour, soda, and salt, add to butter mixture alternately with buttermilk, begining and ending with flour mixture. Stir just until blended after each addition. Gently stir in cherries and walnuts.


Step 3
- Spoon batter into lightly greased muffin pans, filling three-fourths full.


Step 4
- Bake at 400 degrees for 20 minutes or until lightly browned. Remove from pans immediately.


Yeild: 15 muffins

Souffle Au Chocolat Cointreau

Ingredients:

Butter or margarine

2        - tablespoons sugar

1/4     - cup butter or margarine

1        - (12-ounce) package semisweet chocolate morsels

1/4     - cup Cointreau or other orange-flavored liqueur

12      - large eggs, separated

1 1/2  - cups sifted powdered sugar

1        - teaspoon ground cinnamon

1        - teaspoon cream of tartar

          - powdered sugar

          - Chocolate ream

Garnish:  orange rind strips

Procedure:

Step 1

- Cut a piece of aluminum foil long enough to fit around a 2 3/4- quart souffle dish or straight-sided casserole, allowing a 1-inch overlap; starting from 1 long side, fold foil into thirds. Lightly butter 1 side of foil and dish. Wrap foil around outside dish, buttered side against dish, allowing it to extend 3 inches above rim to form a collar; secure with string or masking tape. Add 2 tablespoons sugar, tilting prepared dish to coat sides. Set aside.

Step 2

- Combine 1/4 cup butter and chocolate morsels in top of a double boiler, bring water to a boil. Reduce heat to low; cook until chocolate and butter melt, stirring often. Remove from water; cool 5 minutes. Stir in Cointreau. Set aside.

Step 3

- Beat egg yolks, gradually add powdered sugar, beating until mixture is thick and pale. Stir in cinnamon and chocolate mixture. Set aside.

Step 4

- Beat egg whites and cream of tartar in a large mixing bowl at high speed with an electric mixer until stiff peaks form. Gently stir 1 1/2 cups egg white mixture into chocolate mixture.

Step 5

- Fold remaining egg white mixture into chocolate mixture. Pour into prepare dish.

Step 6

- Bake at 375 degrees for 50 to 55 minutes. Sprinkle with powdered sugar, and remove collar. Serve immediately with Chocolate Cream. Garnish if desired.

Yield: 12 servings

Chocolate Cream

Ingredients: 

1        - cup whipping cream

1        - tablespoon sifted powdered sugar

1 1/2  - teaspoon cocoa

Procedure:

Step 1

- Beat all ingredients at medium speed with an electric mixer until soft peaks form.

Yield: 2 cups