Dessert Recipes

• 1 cup Sliced Slivered Almonds (Toasted)
• 1 cup Sugar (along with 1 tbsp. sugar)
• 3/4 cup Butter
• 1/2 cup Cocoa
• 5 Eggs
• 1/8 tsp. Salt

• 1/3 cup Light Brown Sugar
• 2 tbsp Cocoa
• 1 tsp Potato Starch
• 3/4 cup Evaporated Milk
• 1/4 cup Butter

• Blend almonds, along with a tablespoon of sugar, until finely ground.
• In small saucepan, melt butter. As it starts cooling down, stir in cocoa and set aside.
• In a large bowl, beat egg yolk and 3/4 cup sugar together, until they turn it into pale yellow.
• Add the chocolate mixture and salt. Mix well.
• Now, stir the finely ground almonds into it.
• Beat the egg whites, until foamy, and start add the remaining sugar to it. Beat it until stiff, but not dry
• Add about 1/4 of the beaten egg whites to chocolate mixture and stir until well blended.
• Gradually fold in the remaining egg whites into the chocolate mixture.
• Take a spring-form pan, with the bottom measuring 9-inch, grease it and place a foil in it.
• Pour the chocolate mixture into the greased pan.
• Preheat an oven to 375-degree.
• Place the pan in the oven and bake for 40 to 45 minutes.
• Let it cool, then take out carefully, peel off the foil, and serve with warm chocolate sauce.

• In a small saucepan, put sugar, cocoa and potato starch. Mix well.
• Gradually stir the evaporated milk into it.
• Cook it over medium heat, stirring constantly, until mixture thickens.
• Add butter and stir, until it is melts properly.
• Your chocolate sauce is ready!

• Heat the oven to 350 degree and on a baking sheet or in a shallow baking pan; place the almonds in a single layer.
• Bake the almonds for 7 to 8 minutes, stirring occasionally, until light brown.

• 1/3 cup Unsweetened Cocoa Powder
• 1 cup Granulated Sugar
• 2 cups Unsweetened Grated Coconut
• 3 Egg Whites
• 1-tsp Vanilla

• Take a large bowl and put sugar in it. Add cocoa and mix the two together, until they are well integrated.
• Take another bowl and put egg whites in it. Beat for 6 minutes or until they turn foamy.
• Add sugar and cocoa into the mixture, stirring well.
• Gradually fold in coconut and vanilla into the mixture.
• Take a greased cookie sheet and drop teaspoonful of the mixture on it, leavening 1-inch gap between cookies.
• Preheat an oven to 375 degree F.
• Place the cookie sheet in the oven and bake for 15 minutes, or until crispy.

• 5 boards Matzoh
• 1½ cup Margarine
• 1½ cup Brown Sugar, packed
• 1 cup Semisweet Chocolate Chips

• Preheat your oven to about 350° F.
• Take aluminum foil which is used for covering the baking sheet. Now, spread some non-stick cooking oil over the foil.
•  Fill the baking sheet with one layer of matzoh crackers. If gap persists, break some of the matzoh to fill the gaps.
• Next, take a small saucepan and mix brown sugar and margarine. Place it on medium heat. Stir occasionally, until all the sugar dissolves.
•  Allow the mixture to boil for three-minutes.
• Remove the saucepan from the heat, pour the contents over matzoh evenly, covering all the rough ends. And bake it for 10 to 15 minutes, keep a check on the color change, if the edges appear too dark, remove it from the oven.
• Sprinkle dark chocolates chips immediately after taking the tray out of the oven. And allow it to stand until the chocolates start melting.
• Spread the melted chocolate over the entire surface using a blunt knife.
• Store it in refrigerator until it is completely sets.