Oooo La La. Rich, decadent,and beautiful. This dessert got a lot of gold stars at our “I love herbs!” Harvest Tea 2011

• 1 cup fresh basil leaves
• 1 cup heavy whipping cream
• 3/4 cup whole milk
• 1/3 cup plus 3 tablespoons of sugar
• 4 – 1 oz squares semisweet chocolate finely chopped
• 1 tablespoon unsweetened natural cocoa powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 6 large egg yolks
• 1 tablespoon all-purpose flour
• Garnish: Coarse sanding sugar and additional fresh basil

1. In a medium saucepan over medium heat, combine basil, cream, and milk. Bring to simmer, stirring frequently, cover and steep for 1 hour.
2. Pour cream mixture through a fine-mesh sieve into a medium bowl. Squeeze basil of all liquid; discard basil.
3. Return cream mixture to saucepan over medium-high heat. Add sugar, chocolate, cocoa powder, vanilla extract, and salt. Cook, stirring constantly, until mixture just egins to boil. Remove from heat.
In a medium bowl, whisk together egg yolks and flour. Slowly pour 1 cup chocolate mixture into e egg mixture, whisking constantly. Repeat. Pour egg-cream mixture back into saucepan, whisking to combine. Divide mixture evenly among 6 ramekins.
5. Line bottom of a large roasting pan with a folded kitchen towel. This will keep ramekins from sliding around. Arrange ramekins on the towel. Fill pan with enough lukewarm water to reach halfway up sides of the ramekins. Cover pan with aluminum foil. Bake until pots de creme are set around edges but centers still wobble slightly, about 45 minutes.
6. Cool in pan for 30 minutes. Remove from pan. Cover each pot with plastic wrap and refrigerate for at least 4 hours before serving.
7. Garnish with coarse sanding sugar and fresh basil. We found this incredible recipe in TeaTime Magazine March 2010.

Chocolate Chip Cookies

The tart cherries and pistachios make these really stand out.

• 1 3/4 cup flour
• 3/4 teaspoon baking soda
• 3/4 cup softened butter
• 1/2 cup light brown sugar
• 1/4 cup white sugar
• 3 T light corn syrup
• 2 T milk
• 2 teaspoons vanilla
• 1 cup miniature chocolate chips, bittersweet or semi-sweet
• 3/4 cup shelled, toasted, chopped natural pistachios
• 3/4 cup tart dried cherries, chopped

Position oven racks in upper and lower 1/3 of oven. Heat to 375°. Butter 2 baking sheets. Whisk together flour and baking soda. Beat till light and fluffy: butter and 2 sugars. Beat in corn syrup, add milk and vanilla. Gradually add flour mixture. Beat just till smooth. Blend in chocolate chips, cherries and pistachios.
Shape dough into 1″ balls and place 2″ apart on baking sheet. Flatten to approx 3/4″
Place both baking sheets in oven. Bake 4 minutes, then switch pans to other position and bake 3 minutes. Cookies should be light golden brown.
Cool on baking sheets for 3 minutes then cool completely on wire racks. Makes 4-5 dozen.

Chocolate Irish Cream Cake
Another fabulous recipe from A Tea for all Seasons by Shelley and Bruce Richardson. This cake received more requests than any other!

• 1 cup sugar
• 1 cup butter
• 4 eggs
• 1 cup self-rising flour
• 1/2 cup hot chocolate mix
• 1/4 cup unsweetened cocoa
• 1 teaspoon vanilla
• milk
• 3 tablespoons of Irish cream liqueur

Preheat oven to 300°, Cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Sift flour, hot chocolate mix, and cocoa into butter mixture. Fold in with spatula. Add vanilla and Irish cream. Blend with mixer until just smooth. Add enough milk to make a soft dough (not runny)
Grease and line a 9″ round cake pan with wax paper. Pour in batter and bake for 60-90 minutes or until top of cake springs back to the touch. remove from oven and cool for 15 minutes.
Scrumptious Filling

• 1/2 cup softened butter
• 2 cups confectioners sugar
• 1/2 cups Irish cream liqueur

Beat all ingredients together with mixer at high speed until fluffy. Split cake in half and fill between layers allowing some of the filling to protrude on the edge.

Delicious Icing

• 6 ounces unsweetened chocolate
• 6 ounces semi-sweet chocolate
• 1/2 cup cream

In medium saucepan, melt both chocolates in cream over low heat. Stir until smooth. If mixture becomes too oily, add more cream and whisk until glossy.
While still warm, spread over top of cake and allow to drizzle down sides. Top with chopped walnuts, pecans, or hazelnuts if desired.

Chocolate Pecan Sheet Cake
A good recipe that serves a lot. A mild chocolate that is smothered in an almost toffee like frosting.

• 2 cups sugar
• 2 cups flour
• 1 cup water
• 2 sticks margarine
• 4 teaspoons cocoa
• 1/2 cup buttermilk
• 2 beaten eggs
• 1 teaspoon soda

Preheat oven to 375°, Place sugar and flour in large mixing bowl. Bring water, coca and margarine to boiling. Pour over sugar and flour and mix well. Add egg, soda and buttermilk. Mix well. Pour onto greased deep cookie sheet. Bake for 1/2 hour.

Frosting

• 6 tablespoons milk
• 1 stick of margarine
• 4 teaspoons cocoa
• 3 1/4 cup powdered sugar
• 1 teaspoon vanilla
• 1/2 cup pecans

Bring first 3 ingredients to a boil. Add remaining ingredients. Pour over baked cake while still hot.

Cranberry Cake with Hot Butter Sauce
We love this cake! The bright red cranberries against the cake makes a beautiful holiday presentation. One of our family favorites. Perfect served for any Christmas event.

• 2 Tablespoons of butter
• 1 cup sugar
• 1 teaspoon vanilla
• 2 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2-3 cups whole raw cranberries

Grease 9″ square pan. Cream butter and sugar, add vanilla. Sift in separate bowl: flour, baking powder and salt. Add approximately 1/3 of dry ingredients to butter mixture. Add some milk, alternate adding dry ingredients and then the milk. Fold in cranberries. Pour into pan and bake at 400° for about 30-35 minutes.
Hot Butter Sauce

• 1/2 cup butter
• 1 cup sugar
• 1/2 cup Milnot

Melt butter in sauce pan. Stir in sugar. Stir in Milnot. Simmer for 3-4 minutes. Slice the cake into individual servings and place on dessert plate. Drizzle plenty o hot butter sauce over each slice.