2 : tb Butter
1 : /2 c Milk
3 : lg Eggs
3/4 : c All Purpose Flour
1/2 : c Whole Wheat Flour
1/2 : c Rye Flour
1/4 : c Stone Ground Cornmeal
1 : /2 tb Sugar
1 : tb Baking Powder
1 : ts Salt
1/4 : ts Baking Soda
1 : c Maple Syrup; Warmed
2 : c All-purpose flour
1 : ts Baking powder
2 : c Whole wheat or rye flour
1/4 : c Butter or margarine
4 : c Oat or wheat bran
1 : Egg; beaten
1/4 : c Packed brown sugar
1 : 3/4 c Buttermilk
1 : ts Caraway seeds (optional)
1/2 : ts Salt
1 : ts Baking soda
3 : tb Red wine vinegar
1 : Clove garlic; minced
1/2 : ts Dijon-style mustard
3/4 : c Olive oil
1/2 : ts Oregano
1/4 : ts Marjoram
1/4 : ts Thyme
Salt : Salt and pepper; to taste
2 : Garlic cloves, coarsely
-chopped : -chopped
1 : c Firmly packed fresh basil
-leaves : -leaves
1 : c Firmly packed fresh italian
-parsley : -parsley leaves
1 : c Firmly packed fresh mint
-leaves : -leaves
1/2 : c Toasted pine nuts, cooled
1/2 : c Freshly grated parmesan
Salt : Salt and freshly ground
-black : -black pepper
3/4 : c Olive oil
(19.8. : (19.8. oz)pkg fudge brownie
Mix : Mix
1/2 : c Kahlua or coffee-flavored
Liquer : Liquer
3 : x (.9 oz) pkgs. chocolate
Instant : Instant pudding mix
12 : oz Container Cool Whip
6 : x (1.4 o) Heath Bars, crushed
3 : different types of
-lettuce; : -lettuce; Iceberg; Bibb,
-Romaine, : -Romaine, etc.
2 : Avacados
2 : Bell peppers
2 : Small/medium tomatoes
2 : Jars (small) artichoke
-hearts : -hearts
1 : cn (small) chopped ripe olives
1 : Bottle capers
1 : ts Salt
sm : sm Amount of olive oil
sm : sm Amount of red wine
-vinegar : -vinegar
1 : Bunch green onions or
-shallots : -shallots
1 : /2 ts Garlic salt
Oregano : Oregano to taste
3/4 : c Flour
1 : ts Baking powder
1/2 : c Plus 2 tablespoons sugar
1 : pn Salt
3 : Eggs large
1/2 : c Milk
1 : ts Vanilla
0: In a small saucepan, warm chopped chocolate, 2 tbsp butter, and 1/3 cup whipping cream over low heat
1: Stir occasionally until chocolate melts and mixture is smooth
2: Cool
3: Generously grease a 9" springform pan
4: In a medium bowl, combine grated chocolate and 1/2 cup finely crushed candy
5: Sprinkle 1/3 cup over bottom and halfway up pan
6: Set aside
7: In large mixer bowl, beat 1 1/2 cups butter, brown sugar, and vanilla until light and fluffy
8: Add eggs, 1 at a time, beating with an electric mixer a full 3 minutes after each addition
9: (this is very important and necessary)
10: Fold in whipped cream and 1 cup coarsely crushed candy
11: Turn 1/2 of cream mixture into pan
12: Drizzle melted and cooled chocolate mixture over surface to within 1/2 inch of outside edge
13: Smooth chocolate layer
14: Gently spoon remaining cream mixture over chocolate; smooth top
15: Sprinkle with remaining chocolate candy mixture
16: Using the back of a spoon, lightly press into surface of torte
17: Cover and freeze at least 4 hours
18: Torte may be tightly covered and frozen up to 1 month
19: To loosen torte, run a thin knife around inside edge of pan; remove side
20: Posted to MealMaster Recipes List, Digest #167 Date: Sun, 16 Jun 1996 10:46:54 PST From: minnie@juno
21: com (Louise M McCartney) Recipe By :