4 : c Rhubarb
1 : /4 c Sugar
6 : tb Flour
1/4 : ts Salt
2 : ts Lemon peel, grated
1/3 : c Honey strained
4 : dr Red food colour (up to 5)
2 : tb Butter
Pastry : Pastry for 2 crust pie
2 : lb Lean spare ribs
1 : cn Condensed beef bouillon
1/2 : c Water
2 : tb Maple syrup
2 : tb Honey
3 : tb Worcestershire sauce
2 : tb Barbecue sauce
1/2 : ts Dry mustard
3 : c Rice, cooked
1/2 : c Raisins
2 : 1/ c Milk
1/2 : c Honey
2 : tb Butter
1 : ts Grated Lemon peel
1 : tb Lemon Juice
3 : c Cooked rice
2 : 1/ c Milk
2 : tb Butter
1/2 : c Raisins (if you wish)
1/2 : c Honey
1 : ts Lemon juice (if you want)
2 : 1/4 lb Small carrots, peeled
4 : tb Olive oil
1 : oz Butter
3 : tb Clear honey
Salt : Salt & pepper
Parsley : Parsley to garnish
-JUDI : -JUDI M. PHELPS
2 : c Whole almonds; with
Skins : Skins
1/4 : c Sugar
1/2 : ts Salt
2 : tb Honey
2 : tb ;water
2 : ts Almond or vegetable oil
1/2 : c Honey
2 : tb Butter/margarine
1 : ts Ground cinnamon divided
4 : c Mixed nuts with no peanuts
2 : tb Superfine sugar
0: A moist, single-layer chocolate cake coated with a satiny chocolate glaze
1: Any pretty, pesticide-free edible flower can be used as a garnish
2: 1
3: Heat oven to 350 F
4: Grease a 9-inch heart-shaped cake pan (see Note)
5: Line bottom with waxed paper
6: Grease paper and lightly dust pan and paper with flour
7: 2
8: Heat chocolate and water in a small saucepan over low heat, stirring often, until chocolate melts and mixture is smooth
9: (Or put chocolate and water in a medium bowl
10: Microwave on high, checking every 30 seconds, until chocolate is melted
11: Stir until smooth
12: ) 3
13: Mix flour and baking soda on a sheet of waxed paper
14: Mix buttermilk, honey and vanilla in a small bowl until blended
15: 4
16: Beat butter and sugar in a large bowl with electric mixer until creamy
17: Beat in eggs one at a time
18: With mixer on low speed, add flour mixture in 3 additions alternately with buttermilk mixture until well blended
19: Beat in chocolate mixture
20: (Batter may look speckled, but chocolate will blend in when baked)
21: Pour into prepared pan
22: 5
23: Bake 35 to 40 minutes or until cake comes away slightly from sides of pan and a pick inserted in center comes out clean
24: Cool in pan on a wire rack 10 minutes
25: Invert on rack and let cool completely
26: 6
27: Glaze: Heat chocolate and shortening in a saucepan over low heat, stirring often, until melted and smooth
28: (Or heat chocolate and shortening in microwave as directed in Step 2
29: ) Let cool 10 to 15 minutes
30: Pour over top and sides of cake and, working quickly with a large spatula, spread until cake is coated
31: 7
32: Decoration: Put chocolate chips in a bottom corner of a gallon-size ziptop food-storage bag
33: Put filled corner of bag in a small bowl and add boiling water to cover
34: Let stand about 2 minutes until chocolate softens
35: Dry outside of bag
36: Knead chocolate through bag until completely melted and smooth
37: Snip off the tip of a corner
38: Pipe parallel lines about 3/4 inch apart on top of cake
39: Quickly draw a toothpick across the lines, alternating direction and wiping toothpick between each stroke
40: 8
41: To serve, scatter rose petals on cake
42: If petals are from pesticide-free homegrown roses, munch away
43: If from a florist, remove petals before eating cake
44: * Serves 10
45: NOTE Heart-shaped cake pans are available in party-supply shops, large variety stores and cookware stores, or they can be ordered by writing to Wilton Enterprises, 2240 West 75th St
46: , Woodridge, IL 60517
47: To save time, call 708-963-7100 and ask for mail order
48: Only credit card orders will be accepted by phone
49: Recipe by: ctlinda 1997 Posted to recipelu-digest Volume 01 Number 586 by ctlindab@mail1
50: nai
51: net on Jan 23, 1998