Les Recettes Français:
    Mousse au chocolat:
    8 squares semi-sweet chocolate (one 8 oz. box)
    1 cup milk
    5 eggs, separated
    1/4 cup sugar
    2 1/4 cups heavy cream
    3 Tbs vanilla
    4 Tbs brewed coffee
    1. Break the chocolate into very small pieces.  (A food processor works great for this.)
    2. Melt the chocolate in the milk over low heat on the stove.
    3. In a separat bowl, whisk the egg yokes and sugar until light and fluffy.
    4. Add the egg yokes, vanilla and coffee to the chocolate.  Blend well.
    5. Pour the chocolate into a bowl and float the bowl in cool water until the chocolate cools completely.
    6. Whip the cream until thick and then fold into the chocolate.  Do not over whip the cream or you will end up with butter!
    7. Beat the egg whites with the salt until stiff and standing in peaks, then fold into the chocolate.  Do not whisk the mixture at this point or
    it will lose volume.
    8.  Pour the mousse into serving dishes and chill at least 4 hours, until set.  Serve chilled.
    Mme. Marsolais's low fat Quiche:
    -2 deep dish pie crusts (flour, not cookie crust!)
    one large onion, peeled and thinly sliced
    one package frozen spinach
    thinly sliced mushrooms
    or whatever you want to use as the filling for your quiche (chopped ham, bacon, grated cheese . . .)
    -egg mixture:
    1/4 cup butter
    2  cups milk (You may use 1 cup milk and 1 cup cream.  It tastes great, but there is more fat.)
    6 eggs
    1.  Cook and season your filling.  For the onions, spinach and mushroom, brown them in the 1/4 cup of butter and salt and pepper to
    2.  Drain extra juices off of fillings, then dump them into the middle of the pie crusts.  I add some grated cheese to the top of my fillings,
    but you don't have to if you don't like cheese.
    3.  In a separate bowl, beat together the milk, eggs, salt and pepper and nutmeg.
    4.  Pour the egg mixture over the top of the fillings.  I then sprinkle a little more nutmeg on top because it looks pretty.
    5.  Bake at 400 degrees for 35-40 minutes, or until set in the middle.  Serve warm.
    Le clafoutis aux pommes
    Ingrédients pour six personnes:
    5 pommes
    100 grammes de sucre  (= 1/2 cup)
    50 grammes de farine (= 1/2 cup)
    1/4 litre de lait froid (= 1 cup)
    2 oeufs
    extrait de vanille
    un peu de sel
    mélanger = to mix
    ajouter = to add
    gouttes = drops
    battre = beat
    peler = peel
    couper = cut
    épaisseur = thickness
    plat* = here: baking dish
    verser = pour out
    saupoudre = powder
    le four = the oven
    sors = take out
    doré = golden
    sers = serve
    le même = the same
    1.  Dans un bol, mélange la farine, le sucre, et une pincée de sel.
    2.  Ajoute les oeufs et bats bien.
    3.  Ajoute le lait et deux gouttes d'extrait de vanille.  Bats bien.
    4.  Pèle les pommes et coup-les en tranches de 1/2 centimètre d'épaisseur.
    5.  Arrange les tranches dans un grand plat*.
    6.  Verse le mélange sur les pommes et saupoudre de sucre.
    7.  Met le plat au four (10 minutes à 475 degrés et 30 minutes à 350 degrés F).  Sors du four quand le clafoutis est bien doré.
    8.  Sers dans le même plat, chaud ou froid.
    Dessert Crêpes
    1 cup + 2 tablespoons all purpose flour
    1/4 teaspoon salt
    3 eggs
    2 Tablespoons oil
    1/4 cup melted butter
    1 Tablespoon sugar
    1 1/2 cup milk
    2 Tablespoons butter (for frying) or cooking spray
    1.  Sift the flour and salt into a large bowl.
    2.  Use your fist to make a well in the center (so that the flour looks like a volcano).
    3.  Pour the eggs, oil, melted butter, sugar and milk into the well.  Beat well until very smooth.  Pour the batter through a wire seive to
    remove any lumps.
    4.  Grease a frying pan with butter, or use cooking spray.  Heat the pan, then add about 3 tablespoons of batter quickly to the middle of
    the pan.  Swirl the batter in the pan so that it spreads evenly, and covers the bottom of the pan.  Cook for about 60 seconds, flip to the
    other side for another 30 seconds.
    5.  The crepes should be paper thin, and slightly golden.
    6.  Serve with filling of choice:
    chocolate syrup
    apple pie filling
    cherry pie filling
    powdered sugar
    sweatened cream cheese
    fresh fruit (strawberries, peaches. . .)
    ice cream . . .
Last Modified on April 13, 2013