Try this homemade rich, decedent, dark chocolate extravaganza,

Eva, Frances, (the Bride,) Tom Lyle,  Noel James, (the Groom, in the shadows,) Bennie and my grandfather, Preston - Chicago, 1917

Try Frances'homemade rich, decedent, dark chocolate extravaganza

(The ad on these video's are not an expression of my Political views, they are placed by YouTube)






3 – 8 oz packages of Bakers German sweet chocolate
3 eggs
1 pint whipping cream
1 ¼ Tbsp. Vanilla
3 Tbsp. Powdered sugar
2 boxes of Social Tea Biscuits
Melt chocolate in double boiler.
Separate eggs, beat yolks with sugar,
Beat egg whites and add-
Add vanilla.
Add ½ pint whipped cream, (save ½ pint for topping.)
Line loaf pan with cookies.
Add layer of chocolate mixture.
Continue layering cookies and chocolate mixture, ending with chocolate.
Store in refrigerator and slice and serve with whipped cream.


 if you want to know about the Bride, who waited a year, for the sake of Maybelline, read The Maybelline Story soon.

Happy 4th of July... Try two of my favorite deserts, Home Made Peach Cobbler and Patriotic Trifle.

Fourth of July, 2001. My sister Donna and I, with our dear family friend, Mark Idzerda.



 Watch me make this super easy Peach Cobbler (move past the first recipe to 410 on the time line.)


Auntie Eva's Old Fashioned Peach Cobbler

Sift one tsp. baking powder and 3/4 cup flour. Mix 1 cup of sugar with flour. Add3/4 of milk. Melt one stick of butter. Pour mixture over 3 to 4 cups of Peaches. Pour melted butter over the top and bake 350 for 55 minutes to one hour. Serve warm with whipped cream or vanilla ice cream. 

Also try this Patriotic Trifle.  I'm making it for a 4th of July Bar-b-que at the beach.  It's light, fluffy and delicious.  You can also make it with fat and sugar free pudding and cool whip.  

Patriotic Trifle

servings

total:

16 servings, about 2/3 cup each

what you need

Be sure to stop by my Hilarious 1964 High School Diary blog at saffronsrule.com

1

pkg.  (1 oz.) JELL-O Vanilla Flavor Instant Pudding

1-1/2

cups  cold milk

1

tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1

pkg.  (13 oz.) angel food cake, cut into 1/2-inch cubes (about 6-1/2 cups)

2

cups  fresh strawberries, sliced

1

cup  blueberries

Enjoy this Rich, Decadent Dessert Recipe...A Dark-Chocolate Extravaganza and a Maybelline Family, Favorite Holiday treat.

Taken directly from my Great Auntie Frances A. Williams, personal cookbook, this Chocolate Icebox Desert, takes you back to a time when the word diet wasn't a household word. 

This is actually quite funny.  Watch as I almost ruin my Great Auntie Frances recipe on Television and keep going.

http://youtu.be/9_bnKmHpzb0


3 – 8 oz packages of Bakers German sweet chocolate


3 eggs


1 pint whipping cream


1 ¼ Tbsp. Vanilla


3 Tbsp. Powdered sugar


2 boxes of Social Tea Biscuits


Melt chocolate in double boiler.


Separate eggs, beat yolks with sugar,


Beat egg whites and add-


Add vanilla.


Add ½ pint whipped cream, (save ½ pint for topping.)


Line loaf pan with cookies.


Add layer of chocolate mixture.


Continue layering cookies and chocolate mixture, ending

with chocolate.


Store in refrigerator and slice and serve with whipped 

cream.

Be sure to visit my Hilarious new blog, called Saffrons Rule at   http://saffronsrule.com/