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  • Hazelnut Chocolate Spread

    From Ben Collver@1:124/5016 to All on Fri May 16 09:43:49 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Hazelnut Chocolate Spread
    Categories: Spreads
    Yield: 1 Batch

    100 g Hazelnuts
    40 g Brown sugar
    20 g Cocoa powder
    4 ts Vegetable oil

    Roast the hazelnuts in oven for 10 minutes at 150?C, turning them
    frequently.

    Let the hazelnuts cool down.

    Turn the hazelnuts into a paste like the peanuts in the recipe above.

    Add sugar, cocoa powder, and vegetable oil to hazelnut paste and mix
    through well in blender.

    Note:

    You can use normal white sugar as well, but it will probably make it
    sweeter than the brown sugar. Make sure that the sugar is powdered
    well, since it won't be able to dissolve properly in the mixture as
    it is oil-based.

    Recipe FROM: <gopher://lumidify.org/0/recipes/spreads/
    hazelnut_chocolate_spread.md>

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  • From Ben Collver@1:124/5016 to Dave Drum on Sun May 18 09:04:15 2025
    Re: Hazelnut Chocolate Spread
    By: Dave Drum to Ben Collver on Sat May 17 2025 16:16:00

    Here's mne: Beats the snot oout of peanut butter.
    Title: Homemade Nutella

    Thanks! I didn't have that recipe yet. Once in a while i will use tahini
    for a change of pace. I like tahini, but not enough to eat it every day.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Iced Rice Pudding
    Categories: Canadian, Frozen dess, Puddings
    Yield: 1 Batch

    1/4 c Rice
    2 1/2 c Milk; hot
    3 Egg yolks; slightly beaten
    1 c Sugar
    1/2 tb Vanilla
    1 c Cream

    Wash rice, cook in double boiler with milk until soft, press through a
    sieve. Gradually add milk mixture to slightly beaten egg yolks and
    sugar; cook over hot water, stirring constantly, until thick enough
    to coat a silver spoon; strain. Freeze to a mush, remove dasher, beat
    well. Mix vanilla into cream and whip cream. Fold whipped cream into
    frozen pudding. Fill a melon mould; pack in ice and salt, let stand 2
    to 3 hours. Unmould on serving dish; garnish with fresh fruit or
    fruit compote.

    Recipe by Canadian Cookbook by Nellie Lyle Pattinson, Toronto, p.278

    Recipe FROM: <https://archive.org/details/canadiancookbook00patt_0>

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