=========================================================================== BBS: The GWE BBS [ASV/CIN] Date: 04-24-08 (35 19) Number: 396 From: QUASAR #26 @9703*2 Refer#: NONE To: ALL Recvd: YES Subj: For the chocoholic with a Conf: (37) Home Cooki --------------------------------------------------------------------------- Try this wheatless, eggless, milkless... from The Allergy Cookbook by Ruth R Shattuck: Tofu Pudding Base 12-oz cake tofu 1/2-1 t plain gelatin 1 T water or juice Prepare pressed tofu in a blender or food processor with steel blade and blend until smooth and creamy. Set aside. Dissolve gelatin in water or juice. Let stand 5 minutes. Warm over low heat until gelatin is dissolved. Stir a small amount of the tofu into gelatin and mix, then add to remaining tofu and blend completely. This is your base. Coco Pudding tofu base 1/2 cup cocoa 1-2 t vanilla or 1/4-1/2 t mint extract 1/4 c hot water 2 T honey or to taste Mix cocoa and water. Heat to thicken. Add extract. Stir into prepared creamy tofu. Add honey, and adjust flavors to taste. 2 oz semisweet chocolate may be substituted for cocoa powder. Mocha Poached Pears 1/2 c honey 2 T ground semisweet chocolate 2 t regular or decaffeinated instant coffee 1 stick cinnamon, about 2 inches long 2 whole cloves 1-1/2 cups water 6 large firm D'Anjou, Bosc or Bartlett pears 1 t arrowroot (opt) Combine first 6 ingredients in large pan. Bring to boil. Remove core from blossom end of pears, leaving stem in place, and peel. Put pears gently into boiling syrup, reduce heat, cover, and let cook until pears pierce easily with a fork, about 10-20 minutes depending on the ripeness of the pears. Turn pears in syrup as they cook if syrup does not cover them. When cooked, remove pears gentrly to individual serving dishes. If the syrup seems too thin, let it cook down or thicken it with arrowroot. Pour the syrup over the pears. Serve at room temperature or cold. Cocoa can be substituted for the semisweet chocolate, and 2 t cornstarch for the arrowroot.