1 1/2 c Cocoa

1 c Heavy cream; well-chilled.

6 Eggs; room temperature.

1 1/4 c 10x sugar

3 tb 10x sugar

2 tb Cognac

1 1/2 tb Strong coffee

1.
Melt butter; stir in cocoa until smooth; cool.

2.
Whip cream in chilled steel or glass bowl until stiff; set aside.

3.
In a large bowl, beat egg yolks with 1/2 c 10x sugar until light and

fluffy.
Mix in cognac and coffee.
Set aside.
4.
Beat the egg whites until foamy.
Gradually add remaining 10x sugar

and beat until stiff peaks form.
5.
Gently fold cocoa mixture (#1) into egg yolk mix (#3).
*Gently* fold

in egg whites (#4).
*Gently* fold in whipped cream (#2).
6. Spoon into serving bowl.
Cover and chill overnight.
Remove from

‘fridge’ about 30 minutes before serving.

1 t Baking soda

1/2 t Salt

1 c Softened butter (2 sticks)

1 t Vanilla extract

2 Eggs

1 c Coarsely chopped nuts,option

12 oz Semi-sweet chocolate chips

? 3/4 c Firmly packed brown sugar 3/4 c Granulated sugar Mix flour,baking soda and salt;set aside.Beat butter,sugars,vanilla and eggs until light and fluffy.Blend in flour mixture.Stir in nuts and chips.
Drop by teaspoon,2″ apart onto ungreased baking sheets.Bake @ 375 degrees for about 10 minutes or until golden brown.

2 1/4 c Whole wheat flour

2 1/2 c Natural bran

1 3/4 c Skim milk powder

1 1/2 c Granulated sugar

2 tb Baking powder

2 ts Salt

————————–CHOCOLATE BANANA MUFFIN————————–
2 3/4 c Best: Basic Muffin Mix

3/4 c Chocolate chips

1 c Banana, mashed [=3 small]

1/3 c Water

1/3 c Vegetable oil

1 Egg

1 ts Vanilla

9 Banana slices, thin

Best: Basic Muffin Mix: In large bowl, stir together all-purpose and whole wheat flours, bran, milk powder, sugar, baking powder and salt until combined.
[for storage: transfer to airtight container; store in cool, dry place.
Stir well before using.] Chocolate Banana Muffin: In bowl, stir “Best: Basic Muffin Mix” with chocolate chips.
Whisk together banana, water, oil, egg and vanilla; stir into dry ingredients just until moistened.
Spoon into greased muffin cups, filling to top.
Top each with banana slice.
Bake in 375F 190C oven for about 30 minutes or until tops are firm to the touch.
Let cool in pan on rack for 5 minutes; remove muffins to rack and let cool completely.
Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: “Baking Up The Best” Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com