Melt the chocolate. Cream butter and sugar. Add eggs vanilla and salt. Add melted chocolate. Add flour. Bake at 375 degrees for 30 minutes in a Pyrex pie dish. Serve with ice cream.
Mix pudding with pineapple juice. Cook slowly on low heat until thickened. Toss with remainder of fruit.
Combine butter, sugar and corn syrup in pan over medium heat and let boil for 2 minutes. Pour sauce into a 9 x 13 pyrex dish coating the surface. Cool. Trim crust from bread. Arrange slices in two layers in baking dish. Combine half & half, eggs and vanilla. Pour over bread. Plastic wrap and refrigerate overnight. Preheat oven to 350 degrees. Bake toast 30-40 minutes. Remove. Cool 10 minutes before serving. Remove and invert pieces so sugar topping faces up. Serve with warm maple syrup.
Arrange bread in lightly vegetable oil sprayed 9 x 13 baking dish. Sprinkle with blueberries and cream cheese cubes. Wisk eggs, milk, salt and ¼ cup maple syrup. Pour over bread. Cover and refrigerate overnight. Bake covered for 30 minutes in 350 degree oven. Remove cover and bake until lightly browned on top – about 30 minutes longer. Serve with maple blueberry syrup which is 1 cup of blueberries added to ½ cup maple syrup heated in sauce pan. Reduce heat to low and simmer until slightly thickened
Ranch Dressing
Make guacamole with the avocados, lemon juice and salt. Place a couple of tablespoons or move on individual salad plates. Crush tortilla chips and add about ¼ cup of crushed chips to each plate on top of the guacamole. Chop the romaine lettuce very fine. Add the shredded cheese, peas and green onion to the romaine. Bind just enough with Ranch Dressing and divide mixture among the individual plates. Serves 10.
Mix shortening, sugar and egg. Stir in dry ingredients alternately with milk. Fill greased muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes.
Topping:
Swirl top of baked muffin in butter then cinnamon/sugar mixture.
Roast the eggplant with skin on after pricking skin with fork. Temperature about 375 degrees. When soft, about 30 -40 minutes, cool and peel, removing as many seeds as possible. Put pulp into food processor and start adding rest of ingredients. Keep tasting adding a little more of things as your palate tells you to do so until you get a pureed dip that you like. You can also consider adding capers
or onion.
Heat oven to 425 degrees
Heat about 1/8 inch olive oil in a very large frying pan over medium heat. When oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes.
Transfer cooked eggplant slices to paper towels to drain. Add more oil, heat it and add more eggplant until all the slices are cooked. Meanwhile, in a small bowl, mix together the ricotta, eggs, half and half, ½ cup of Parmesan, ¼ t. salt, and ¼ t. pepper. In a glass Pyrex dish, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon on marinara sauce. Next add a second layer of eggplant, more salt and pepper, the ricotta mixture and finally grated
Parmesan on top. Place the casserole in the oven and bake for 10 minutes; lower the heat to 375 degrees and bake for another 20 minutes or until the custard sets and the top is browned. Serve warm.
Mix all of the above together and bake in a greased Pyrex casserole at 350 degrees for 25-30 minutes.
Mix all of the above ingredients and place in a greased 9 x 12 Pyrex dish. Bake at 350 degrees for 45 minutes. Serve with: