Thin Mint Chocolate

1 pound bittersweet chocolate
80 buttery round crackers
1/2 teaspoon peppermint extract

Preparation:

* Using a double boiler method, melt the chocolate coatings over hot tap water for 15 – 20 minutes. Stir . Do not cook or get water into the chocolate.
* After it is melted, stir in a couple drops of peppermint flavor into the chocolate.
* Dip crackers into the melted chocolate and then place onto a cold cookie sheet and put into the refrigerator to set. (A freezing tray to rest the dipped cookies will keep the bottoms neat looking.)
* In a few minutes take them out and package in candy cups. The cookies are best kept at room temperature or a cool dry place away from any odors.

Apple Dumplings with Rich Cinnamon Sauce Recipe:

INGREDIENTS:

5 tablespoons softened butter
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
1/4 cup chopped toasted pecans or walnuts
4 apples (any variety but Red Delicious) peeled, halved, and cored, a thin sliver cut off bottoms so apples sit flat
1 (15 ounce) container 9-inch pie crusts
1 egg white
2 tablespoons sugar
2 teaspoons cornstarch

Preparation:

* Adjust oven rack to lower-middle position and heat oven to 425 degrees.
* Mix 3 Tbs. of butter, 1/2 cup of brown sugar, 1 tsp. cinnamon and all the nuts in a small bowl. Spoon a portion of the mixture into each hollowed-out apple core.
* For boxed pie crusts, unroll one of the dough sheets onto a floured work surface. Pulling on sides of dough to straighten rounded edges, roll it into an approximate 12-inch square, then cut the dough into four 6-inch squares; brush the perimeter of each square with egg white. Set an apple half on each square. Bring up the 4 corners of dough around the apple and pinch edges to seal. Place on a large (at least 18- by 12-inch) parchment-covered baking dish. Brush dumpling tops and sides with egg white; sprinkle with sugar. Repeat process with remaining apples and dough.
* Bake dumplings until pastry sets and starts to turn golden brown, about 10 minutes. Reduce heat to 375 and bake until golden brown, about 20 minutes longer.
* While apples bake, bring 1 cup water, the remaining 2 Tbs. butter, 1/2 cup brown sugar and 1 tsp. cinnamon to boil in asmall saucepan over medium heat. Dissolve cornstarch in 2 tsps. water; whisk into hot syrup for a smooth sauce. Cover, keep warm.
* For each serving, spoon a portion of sauce on a dessert plate. Set apple dumpling over warm sauce; serve immediately.

1 cup besan
1 pinch saffron
1 pinch cardamom powder
1 tbsp rice flour
1 pinch baking powder
1 tbsp broken cashew nut
2 cups sugar

1 cup of oil
1 cup water

For decoration silver foil

Method:

* Mix the flour, rice flour, baking powder.
* Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
* Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
* Mix in the saffron and cardamom powder and fried boondies. When the mixture is still warm make into balls. Boondi Ladoo are ready to be served
* If the mixture cools balls cannot be made as the sugar crystallizes.
* Decorate with silver foil, cut into small pieces and serve.