I got this recipe from my friend's brother's friend. I'm making it tonight for the first time, so can't comment on it yet... it's a carrot-based (not sweet) recipe. Based on the specificity of the ingredient list I assume they've done several iterations and this represents their best result to date. [this looks like a pretty big batch, you might halve it] Habanero Pepper Sauce 1 Cup water 1 pound Habanero Peppers * 1 ½ pounds peeled baby carrots 4 Tablespoons plus 2 teaspoons salt ½ Cup plus 2 Tablespoons Vinegar ¾ Cup plus 3 Tablespoons fresh lime juice (about 3 limes) 6 Tablespoons lime juice concentrate (about one of those green plastic containers) 2 teaspoons crushed garlic 3 Cups chopped onion Blanch the carrots and peppers in boiling water for 1 minute and then drain. Combine the ingredients and blend in a blender or food processor until texture is smooth, adding water if needed. Place in pot and bring the sauce to a boil. DonÂt cook too long or the carrots lose their bright color. Pour into bottles. ** Notes: *We usually de-vein and de-seed the peppers and the sauce is very flavorful but still has plenty of heat. Then we take the veins and seeds and cook them into the last bottle worth of sauce and it makes an insanely hot sauce. **The sauce must be stored in the refrigerator and will last over a year. YouÂll have to do your own research on how to do a more long term storage method.

If you want it to scream chocolate you have to add lots of chocolate. Try my favourite Brownie recipe. It has 20 ounces of chocolate in it. And if you want to make it really decadent you can always top it with a . Home Cookin Chapter: Recipes From Thibeault's Table Decadent Brownies Edited ======================== These are my all time favourite brownies. If you like a fudge style brownie then you will love these. I've played around with this recipe for a number of years. I call it Decadent because of the 20 ounces of chocolate in the batter. Rather than melt butter with the chocolate and then add the sugar. I melted the butter and the sugar together and then added all the chocolate. I also used a combination of brown and white sugar and I think the flavour is even richer. I edited the recipe to show the change. And I topped some of them with a glaze. But decided that they are decadent enough without the glaze. The glaze is just overkill and unnecessary. They freeze well. I usually cut them into bars, wrap in plastic wrap and put them into a freezer bag. Easy to pull out a bar when a chocolate craving hits. - Decadent Brownies 1 Cup butter 20 Ounces chocolate 1-1/2 Cups sugar Pinch of salt 4 eggs 1 Cup flour vanilla to taste 1 Cup toasted pecans/walnuts (or more. I usually add about 1 1/2 cups) Options: Use 3/4 cup brown and 3/4 cup white sugar Add a shot of real espresso Melt butter and sugar together over medium heat until the butter has melted and the mixture is smooth. Add the chocolate and stir until chocolate melts. Continuing stirring until the mixture is smooth. Remove from the heat. Add one egg at a time and mix well using a wooden spoon. Add vanilla (and espresso if using). Stir in flour and salt and mix well. Stir in the pecans or walnuts and pour into prepared pan. Bkae in a 350 °F for approximately 30 minutes. Do not over bake. Brownies should be set in the middle but still slightly soft. Place immediately in the freezer. When cold, remove and cut into bars. Wrap each bar in plastic wrap and store in the freezer. Glaze (Optional) 4 ounces of quality chocolate (I used Callebaut (Semi-Sweet) 2 tablespoons butter 1 tablespoon corn syrup 1/4 cup warm heavy cream Melt butter and chocolate with corn syrup. Stir until smooth. Add 1/4 of warm cream and stir into chocolate mixture. Refrigerate until cool.

Well, OF COURSE they are good-they have whipping cream in them!! So, that being the case, I will print out the recipe and need to make some cookies for our Rose Society meeting this week and this just might work! Thanks. RL`

Here is the "Original Nilla Wafers Banana Pudding." I still have this recipe that I cut from the back of the box of wafers many years ago. NILLA WAFERS ORIGINAL BANANA PUDDING 3/4 c. granulated sugar 1/3 c. all-purpose flour Dash of salt 4 eggs, separated, at room temperature 2 c. milk 1/2 tsp. vanilla extract 35 to 45 Nilla Wafers 5 to 6 med. size fully ripe bananas, sliced (reserve 1 banana and 10-12 wafers for garnish*.) Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook, uncovered, over boiling water, stirring constantly until thickened. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat; add vanilla. Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of Nilla Wafers. Top with layer of sliced bananas. Pour about 1/3 of the custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers each, ending with custard. Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges. Bake at 425 degrees for 5 minutes or until delicately browned. Cool slightly or chill. If you have some kind of new sauce pan you can probably cook the pudding okay, but it will scorch easily. Better to use a double boiler. *I don't do the garnish, and I think the pudding is not complete without the meringue. Instant pudding ... no way! This is a classic dessert and should not be tampered with. Sue