Double Dream Slice Recipes

Steps:

• Blend all ingredients in a blender until smooth.
• Serve right away.

Steps:

• Preheat oven to 350°.
• Line a glass loaf pan w/foil; butter the foil.
• In the top of a double boiler, melt the chocolate in the coffee.
• Add the butter& sugar, stirring until the butter is melted.
• Cool the mixture for 10 minutes.
• Beat in the eggs 1 at a time.
• Pour the mixture into the prepared loaf pan.
• Bake until a crust forms on top, approximately 35-45 minutes.
• Let cool slightly then set the loaf pan in enough cool water to come halfway up the pan.
• Make sure the water isn't cold, it could crack your pan.
• I usually have it a little warmer than"luke warm" for a minute or so, then dump that water and use cool.
• So far that has worked for me.
• The dessert will rise& fall as it cools.
• When cool, wrap the pan well in foil& refrigerate for at least 2 days or up to 2 weeks.
• When ready to serve, beat the cream until stiff (can flavor with 2-3 tsp brandy, but I just used vanilla& a little sugar).
• Unmold the loaf& slice.
• Garnish w/cream.

Steps:

• Make dough:
• In small bowl, stir together water, sugar, and yeast. Let stand until foamy, about 5 or 6 minutes.
• In large bowl whisk together flour, salt, turmeric, cumin, and pepper. Stir in yeast mixture, then add additional warm water, if needed, until mixture comes together into slightly firm dough. Knead dough in bowl 2 minutes, then form into ball and cover with damp cloth. Let dough rise in warm, draft-free place until doubled, about 1 hour.
• Make filling:
• If using dried chickpeas, drain and add 6 cups fresh water. Simmer until tender, about 1 hour. Drain. If using canned chickpeas, drain and rinse well with cold water.
• In heavy skillet over moderately high heat, heat oil. Add onion and sauté until translucent. Add garlic and sauté 1 minute more. Mix in curry powder and sauté 30 seconds, then add 1/4 cup water.
• Stir in chickpeas, cover, and simmer 5 minutes. Add 1 cup water and cumin. Season with salt and pepper and bring to boil. Lower heat and simmer, uncovered, until chickpeas are very tender, approximately 20 minutes.
• Assemble:
• Punch down risen dough and allow to rest 10 minutes.
• Dampen hands, pinch off walnut-size piece of dough, and flatten into 4 1/2-inch diameter circle. Set aside. Repeat with remaining dough.
• In deep frying pan over moderately high heat, heat oil. Fry dough circles, in batches if necessary, until lightly browned, about 40 seconds per side. Drain on paper towels or on wire rack set over baking sheet.
• Place 2 tablespoons filling on 1 piece fried dough. Add pepper sauce, kuchela, and cucumber. Top with another piece fried dough. Repeat with remaining dough and filling. Serve as snack or appetizer.

Steps:

• In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Pat into a 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a bowl, beat eggs and brown sugar; stir in vanilla. Combine flour and salt; add to egg mixture. Fold in coconut and walnuts. Spread over baked crust. Return to oven and bake 20-25 minutes longer or until golden brown. Cool on a wire rack.