Ghirardelli Chocolate Souffle'

1/4 c and 2 tbsp granulated sugar
1 tbsp flour
 1/2 c heavy whipping cream or half and half
4 eggs, seperated
1-1/2 bars (6 oz) semi-sweet baking chocolate, melted
1/2 tsp vanilla
pinch salt
pinch cream of tartar
2 tsp. confectioner's sugar

Preaheat to 375. Butter a 1-1/2 qt ceramic souffle' dish. Sprinkle the inside of the dish with 2 tbsp of the sugar to coat. In a medium sized heavy saucepan, combine the remaining granulated sugar and flour and mix well. Add the whipping cream. Cook over medium heat until the sugar melts. Beat egg yolks. Gradually add a small amount of the warm sugar-cream mixture to the egg yolks, stirring continuously. Pour the egg mixture into the saucepan and mix well. Remove the saucepan from the heat. Stir in the melted chocolate, vanilla, and salt. Set aside to cool. In a large bowl, beat the egg whites with the cream of tartar until soft peaks form. Gently fold the cooled chocolate mixture into the egg whites until no streaks of white remain. Spoon the souffle' into the prepared dish. Bake 30-35 muntes or until puffed. Dust with confectioner's sugar. Serve immediately. Makes 8 servings.

Raspberry Blintz Casserole

Linda Morten

Preheat oven to 350
Grease a 3 quart rectangular baking dish, set aside (9x13)
1. Batter: combine 6 eggs, 2 egg whites, 1-1/2 c sour cream, 2 tsp finely shredded orange peel, 1/2 c orange juice, and 1/4 cup softened butter in blender or food processor. Process until smooth. Add 1 c flour, 1/2 c sugar, and 2 tsp baking powder. Process until smooth. Transfer to medium bowl and set aside.
2. Filling: in blender combine 1 (15 oz) container cottage cheese; and 1 (8 oz) pkg cream cheese, softened; 2 egg yolks, 2 tbsp sugar; and 2 tsp vanilla. Cover; blend until smooth. Set aside. Pour about 2 cups of the batter into prepared dish. Spoon filling mixture over batter in dish; swirl filling into batter with a knife. Pour remaining batter evenly over mixture in dish.
3. Bake approx. 45 minutes or until puffed and lightly golden. Cool 30 minutes on a wire rack (edges may fall during cooling). Serve with raspberry-orange sauce. If desired, serve with fresh raspberries, orange sections, and  mint sprigs.

Raspberry Orange Sauce: Wash blender. Thaw 1 (10 oz) pkg frozen raspberries in syrup; do not drain. Place in blender. Cover and blend or process until smooth. Strain through a fine mesh sieve; discard seeds. Place puree' in small pan. Stir in 1 tbsp cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in 1/3 cup orange juice. Serve warm or at room temperature.

Mexican Bread Pudding

Ana Gloria Cano Montes de Farias (aka Mama')

2 pkg of dry, toasted bread (you can buy this pre-purchased in the Latin foods aisle of most grocery stores... or just take the intitiative and toast your own small loaves of bread)
2 cans sweetened condensed milk
1/4 lb pecans or almonds
" raisins
1 bar cinnamon
2 tsp vanilla
4 cups milk
4 eggs
2 bars butter

boil milk w/ sugar, raisins, and cinnamon, until raisins are soft. Remove from heat.
blend sweetened condensed milk and eggs.
add butter to hot milk mixture and blend until melted. Carefully add in sweetened condensed milk and eggs.
Grease pan. Cover with layer of toasted bread. Cover bread with milk, raisins, and nuts. Add another layer. Cover. Add a third layer and cover.

Place in oven (approx 350) for 20 minutes or until the milk has been entirely absorbed by the bread and a knife inserted in middle comes out clean.

*I got this recipe from my MIL several years ago. She doesn't cook with recipes, but was kind enough to dictate this one to me. We made it for Christmas Morning Breakfast my first Christmas as a newlywed.