Pad Thai Sauce

(Yields 4 servings)

Ingredients:
1/4 c palm sugar
1/4 c fish sauce
1 TBS tamarind concentrate
1/4 c Sriracha sauce (Shark brand)

Directions:
1. Put tamarind concentrate into a measuring cup and add enough water to make 1/4 cup.
2. Stir.

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Chicken Tikka Masala

Ingredients:
Part I
2 lbs boneless chicken breast
1/4 c yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 TBS lemon juice
4 TBS vegetable oil
melted butter

Part II
5 oz. tomato paste
10 oz. tomate puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 TBS red chili powder
2 tsp cloves
8 green cardamom pods
salt
3 TBS butter
2/3 c cream
1 tsp fenugreek
2 tsp ginger, julienned
honey

Directions:
1. Whisk all of the ingredients in Part I together in a large bowl. A breast, cut into 2″ cubes. Marinate overnight in the refrigerator to 350 degrees F. Bake the chicken for 8 minutes, basting with butter and excess marinade and bake for another 2 minutes.

2. While doing this, make the sauce in Part II. Deseed and chop green chilies, tomatoes, tomato paste and tomato puree in a pot and a little water. Add ginger and garlic paste, green chilies, red chili powder, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Bring to a boil. Add butter and cream. Add honey, fenugreek and ginger juliennes, and finally the chickens.

Creamy Chocolate Peanut Butter Bars

Yields: 24 bars

Crust:
2 c graham cracker crumbs
1/2 c sweet ground chocolate and cocoa
1/2 c butter, melted
2 TBS sugar

Topping:
16 oz. cream cheese
1 c sugar
1/2 c creamy peanut butter
3 TBS flour
4 eggs
1/2 c milk
1 tsp vanilla extract
1/2 bar (2 oz.) milk chocolate baking bar, broken into 1″ pieces
1/2 tsp vegetable shortening

Directions:
1. Preheat oven to 350 degrees F.

Crust:
1. Combine the graham cracker crumbs, ground chocolate, butter, and sugar in a large mixing bowl until well blended.
2. Press the mixture onto the bottom of an ungreased 9″ x 13″ baking pan.
3. Bake 8 minutes, and then transfer to a wire rack and let cool.

Topping:
1. In large bowl, beat the cream cheese, sugar, peanut butter, and flour until well blended.
2. Add the eggs, one at a time, mixture well after each addition.
3. Blend in the milk and the vanilla extract.
4. Pour the topping into the crust and bake 40 minutes.
5. Let cool completely in pan on wire rack.
6. Melt the chocolate pieces and vegetable shortening in a double boiler over hot, but not boiling, water.
7. Stir occasionally until smooth.
8. Spread the melted chocolate evenly over the cooled bars.
9. Chill approximately 10 minutes, just until the chocolate layer is partially set.
10. Score the chocolate layer with a sharp knife, forming squares, and return the pan to the refrigerator.
11. Chill 30 minutes, or until firm. Ct through the bars and serve. Store tightly covered in the refrigerator.

Chocolate Zucchini Bread

Yield: 1 loaf

1 1/4 c sugar
1 c vegetable oil
1/2 c water
2 eggs
1 1/2 tsp vanilla extract
3 c flour
1/2 tsp ground cinnamon
1/2 tsp salt (optional)
1/2 tsp baking soda
1/4 tsp baking powder
1 1/4 c shredded zucchini
2 bars (8 0z.) milk chocolate baking bar, broken into 1/4″ pieces

Directions:
1. Preheat oven to 350 degrees F.
2. Grease a 9″x5″ pan.
3. In a large bowl, mix the sugar, oil, water, eggs, and vanilla extract until blended.
4. In a separate bowl, combine the flour, cinnamon, salt, baking soda, and baking powder.
5. Add the dry ingredients to the wet ingredients gradually, stirring until moistened.
6. Stir in the zucchini and chocolate pieces.
7. Spoon the batter into the prepared pan, spreading it evenly.
8. Bake 1 hour 20 minutes or until a tester comes out clean when inserted into the center of the loaf.
9. Cool the bread in pan for 15 minutes, then transfer to wire rack to cool completely.
10. To store, wrap tightly in aluminum foil and keep at room temperature for up to 3 days or freeze.

Pecan and Caramel Chocolate Clusters

(Yield: 24 pieces)

Ingredients:
1 c pecan halves
1 c sugar
1 c dark corn syrup
1 c butter
1 c heavy whipping cream
1 1/2 bars (6 oz.) milk chocolate baking bars, melted

Directions:
1. Line a baking sheet with waxed paper.
2. Cut the pecans in half lengthwise and arrange to form small circles (about 1 1/2″ in diameter).
3. Cook the sugar, dark corn syrup, butter and 1/2 c of cream in a saucepan.
4. Stir occasionally over low heat, until the sugar has dissolved.
5. Increase heat to medium and stir continuously until the temperature reaches 240 degrees F.
6. Remove the pan from heat and stir in the remaining cream.
7. Heat again and stir continuously until the temperature reaches 245 degrees F.
8. Pour the caramel mixture into a 9″ pan lined with foil and let it cool approximately 2 minutes.
9. Spoon caramel mixture over each pecan circle.
10. Melt chocolate according to melting instructions.
11. Spread melted chocolate over each cluster.
12. Chill 10 minutes, then let stand at room temperature until the chocolate is firm.
13. Store tightly covered at room temperature.

Creamy Milk Chocolate Truffles

Yield: 30 truffles

Ingredients:
2 bars (8 oz.) milk chocolate baking bars, chopped
1/3 c + 2 TBS heavy whipping cream
1/2 TBS unsalted butter, chopped into small pieces

Coating:
1/3 c unsweetened cocoa or 3/4 c finely chopped almonds or pecans

Directions:
1. Bring the cream to a simmer in a small saucepan.
2. Add butter and stir until melted.
3. Add chocolate to saucepan.
4. Stir until completely melted and smooth.
5. Remove from heat and pour the chocolate mixture into a shallow bowl.
6. Cool, cover, and refrigerate until firm, at least two hours.
7. Roll mixture into 1″ balls. Roll each ball in coating.

Chocolate Melting Instructions

Note: Melt chocolate carefully. Overheating or addition of moisture may cause chocolate to thicken.

Double Boiler Method: Break chocolate into small pieces and place in top pan of double boiler over hot, but not boiling water (you may also use a glass or metal mixing bowl on top of saucepan 1/2 full with water). Allow chocolate to melt, stirring occasionally.

Direct Heat Method: This method may be used if chocolate is to be added to a batter (do not use for dipping or molding). Use very low, even heat. Stir constantly to avoid scorching. Remove from heat when small lumps remain and stir to complete melting.

Microwave Method: Using microwave safe container, place chocolate in microwave oven at medium power (50%) for 1 to 1 1/2 minutes. Remove and stir. If not melted, return to microwave and repeat heating step, stirring every 30 seconds, as scorching can occur. When small lumps remain, remove and continue to stir to complete melting.