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WELCOME TO 'A TO Z RECIPES'
If you choose, you may rate this Ezine at the Cumuli Ezine Finder.
Have trouble voting? Contact:
Voting for A to Z Recipes is voluntary. As always, let your conscience
be your guide. Thanks.
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
If you would like to make a donation to A to Z Recipes to keep it a
FREE and regular service, there are two convenient ways:
Click on the link below to make your donation to a2zrecipes@fastmail.fm through Pay Pal:
If you choose, you may mail your donation to:
Maggie Blackwell
P O Box 485
Brazoria, Texas, USA 77422
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I cannot sub (subscribe) or un-sub people. This is something you must
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A to Z Recipes
Email contact:
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INDEX OF THIS ISSUE:
MAGGIE'S WORLD – Ah! The joys of parenting
SHOPPING TIPS – Maggie’s Choice: Great deals on great gifts
RAMBLINGS - How Many Do You Remember??
DID YOU KNOW? – Pantry Tip
READER REQUESTS -
CRAZY CORNER – How old is O-L-D?
TODAY'S MENU – Sunday Supper from France from Rita, England
YOUR FAVORITES – A superb collection today
HEART HEALTHY – Planters Fat-Free Fiddle Faddle
COOKING FOR TWO – Easy Tiramisu
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~*~ MAGGIE'S WORLD ~*~
Good morning to everyone. I hope this finds you well and rested.
Maybe we can make this a good day, huh? My son is still home with
a bad ear infection. Even though I am very tired from my 12-hour
shift, I will stay up to call the doctor when they open. Looks like
all we’ve done thus far is not working. He kept his sister up most
of the night with his crying. Poor fella. Poor Angela...she had to go
to school VERY tired this morning!! If I can get even 2 hours’ rest
before my 12 tonight, I should be fine. Ah! The joys of parenting.
If you would like to read this issue on the website (or see recently
posted issues), you may follow this link:
Wherever possible, I will have photos of recipes, shopping items,
and other goodies for you. Take a look!
Monthly Theme: "Our Daily Bread"
A to Z Recipes continues with its popular Theme Issues. We
will share theme recipes and post them on the first Sunday of
each month. Send your recipes no later than the last Friday
of each month to have them posted in the next monthly theme
issue. You may send in as many recipes in each email as your
little heart desires. If the number of recipes exceeds those
needed in the issue, the publisher will post as many from every
submitter as possible and save the remaining recipes for regular,
daily issues. The rules for recipe submissions for the monthly
theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes
that are in a form that others could easily copy and save for
their own use. Recipes that would require a lot of editing or
cleaning up or use non-standard measurements should not be
submitted. This would include recipes with traces from forwarding,
those in ALL caps (or NO caps), and recipes that do not contain
the standards for recipes (title, ingredient list, and instructions).
Recipes without a name/location of sender will NOT be posted.
A to Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions. Send recipes
you'd like to share to: a2zrecipes@fastmail.fm
(Use the theme name as subject.)
Our Current Monthly Theme: "Our Daily Bread"
Yes, the aroma of fresh bread baking in the oven cannot be duplicated.
You might start looking through those recipe files for your favorite
bread recipes. We've done the quick bread recipes before but we
can always use more, so you will be able to include any leavening
you choose. Please share with our readers the recipes you enjoy when
you want to serve freshly baked bread. This will be an exciting theme
when we can collect and share favorites such as white bread, perhaps a
whole wheat or cheese bread; how about some foccacia, or bruschetta?
Don't forget to include the special date, banana and other fruit varieties.
Try sharing some of those with us, as well as any you feel others
would enjoy collecting and preparing. Look through those recipe files,
cookbooks and clippings for some great recipes to submit to November's
Theme Issue.
The deadline for next month's theme issue is Friday, October 31st.
Theme recipes must have subject: "Our Daily Bread"
and will be posted on Sunday, November 2nd.
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~*~ RAMBLINGS ~*~
Susan, VA...
My Dad was cleaning out my grandmother's house and he brought me an old Royal Crown Cola bottle. In the bottle top was a stopper with a bunch of holes in it. I knew immediately what it was, but my daughter had no idea. She thought they had tried to make it a salt shaker or something. I knew it as the bottle that sat on the end of the ironing board to "sprinkle" clothes with because we didn't have steam irons. Man, I am old.
How Many Do You Remember??
Head lights dimmer switches on the floor
Ignition switches on the dashboard
Heaters mounted on the inside of the fire wall
Real ice boxes [Ask your Mom about that??]
Pant leg clips for bicycles without chain guards.
Soldering irons you heat on a gas burner.
Using hand signals for cars without turn signals.
Older Than Dirt Quiz
Count all the ones that you remember -- not the ones you were told about! Ratings at the bottom.
1. Blackjack chewing gum
2. Wax Coke-shaped bottles with colored sugar water
3. Candy cigarettes
4. Soda pop machines that dispensed bottles
5. Coffee shops with tableside jukeboxes
6. Home milk delivery in glass bottles with cardboard stoppers
7. Party lines
8. Newsreels before the movie
9. P. F. Flyers
10. Butch wax
11. Telephone numbers with a word prefix (Olive - 6933 or Plymouth-1225)
12. Peashooters
13. Howdy Doody
14. 45 RPM records
15. S&H Green Stamps
16. Hi-fi's
17. Metal ice trays with lever
18. Mimeograph paper
19. Blue flashbulb
20. Packard's
21. Roller skate keys
22. Cork popguns
23. Drive-ins
24. Studebakers
25. Wash tub wringers
Points:
0- 05 = You're still young
6-10 = You are getting older
11-15 = Don't tell your age,
16-25 = You're older than dirt!
Don't forget to pass this along -- especially to all your really OLD friends.
P.S: This is in large print for you really old folks.
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~*~ DID YOU KNOW ? ~*~
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~*~ READER REQUESTS ~*~
Send your requests or replies to a request to:
a2zrecipes@fastmail.fm
(PLEASE use "Recipe Request" as subject.)
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~*~ CRAZY CORNER ~*~
Give me a sense of humor, Lord,
Give me the grace to see a joke,
To get some humor out of life,
And pass it on to other folk.
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Larry Holmes, Ontario, Canada...
Recently, I was diagnosed with A.A.A.D.D. - Age Activated Attention
Deficit Disorder. This is how it manifests:
I decided to wash my car.
As I start toward the garage, I notice that there is mail on the hall table.
I decide to go through the mail before I wash the car.
I lay my car keys down on the table, put the junk mail in the trash can under
the table, and notice that the trash can is full.
So, I decide to put the bills back on the table and take out the trash first.
But then I think, since I'm going to be near the mailbox when I take out the
trash anyway, I may as well pay the bills first.
I take my checkbook off the table, and see that there is only one check left.
My extra checks are in my desk in the study, so I go to my desk where I find
the can of Coke that I had been drinking.
I'm going to look for my checks, but first I need to push the Coke aside so
that I don't accidentally knock it over. I see that the Coke is getting warm,
and I decide I should put it in the refrigerator to keep it cold.
As I head toward the kitchen with the coke, a vase of flowers on the counter
catches my eye -- they need to be watered. I set the Coke down on the
counter, and I discover my reading glasses that I've been searching for all morning.
I decide I better put them back on my desk, but first I'm going to water the
flowers.
I set the glasses back down on the counter, fill a container with water and
suddenly I spot the TV remote. Someone left it on the kitchen table. I realize
that tonight when we go to watch TV, we will be looking for the remote, but
nobody will remember that it's on the kitchen table, so I decide to put it back
in the den where it belongs, but first I'll water the flowers. I splash some
water on the flowers, but most of it spills on the floor.
So, I set the remote back down on the table, get some towels and wipe up the
spill. Then I head down the hall trying to remember what I was planning to do.
At the end of the day: the car isn't washed, the bills aren't paid, there is
a warm can of Coke sitting on the counter, the flowers aren't watered, there
is still only one check in my checkbook, I can't find the remote, I can't find
my glasses, and I don't remember what I did with the car keys.
Then when I try to figure out why nothing got done today, I'm really baffled
because I know I was busy all day long, and I'm really tired. I realize this
is a serious problem, and I'll try to get some help for it, but first I'll
check my e-mail.
Richard K, AR...
Waiting on the Bus
Two old women were sitting on a bench waiting for their bus. The
buses were running late, and a lot of time passed.
Finally, one woman turned to the other and said, "You know, I've
been sitting here for so long, my butt fell asleep!"
The other woman turned to her and replied, "Yes, I know! I heard
it snoring!"
Vicki, Sarasota, FL...
Biker Bar
A drunken man walks into a biker bar, sits down at the bar and orders a drink. Looking around, he sees 3 men sitting at a corner table. He gets up, staggers to the table, leans over, looks at the biggest, meanest one in the face and says, "I went by your grandma's house today and I saw her in the hallway buck naked. Man, she is a fine looking woman!"
The biker looks at him and doesn't say a word. His buddies are confused because he is one bad biker, and would fight at the drop of a hat..
The drunk leans on the table again and says, "I got it on with your grandma and she is good, the best I ever had!"
The biker's buddies are starting to get really mad, but the biker still says nothing.
The drunk leans on the table one more time and says, "I'll tell you something else, boy, your grandma liked it!"
At this point the biker stands up, takes the drunk by the shoulders and says
"Grandpa, you're drunk....... Go home!"
Send your funnies to: maggieblackwell@hotmail.com
(PLEASE use "Humor" as subject.)
Did you vote?
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Thanks!
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~*~ TODAY'S MENU ~*~
My thanks to Rita from England for this delightful
menu with a French flair. The dessert sounds divine.
I believe you may be able to substitute peaches or
another fruit (maybe whatever you have in season
in your part of the world) for the dessert tart. I say
it sounds perfect “as is”. Thanks, Rita!
OUR MENU:
SUNDAY SUPPER FROM FRANCE
http://www.a2zrecipes.net/Menus.html
~Sent in by: Rita, England
TOMATES A LA PROVENCALE
COQ AU VIN BLANC
NECTARINE ALMOND TART
TOMATES A LA PROVENCALE
http://www.a2zrecipes.net/sides013.html
(Baked tomatoes with garlic and olive oil)
Ingredients
8 fresh, ripe tomatoes, stem removed & cut in
half horizontally & squeezed to remove seeds
6 Tablespoons olive oil
1/2 cup fresh bread crumbs
2 Tablespoons minced parsley or basil
2-4 garlic cloves, depending on size & your
preference, minced
salt & freshly ground pepper
Preheat oven to 425°F.
1. Lightly oil a baking dish large enough to hold
the tomatoes in a single layer.
2. Mix the bread crumbs, herb and garlic.
3. Heat 3 Tablespoons of the olive oil in a skillet
over med-high heat. Sprinkle the cut side of the
tomatoes with salt and pepper and place cut side
down in the hot oil. Cook 3 minutes, turn and cook
one more minute.
4. Transfer them to the baking dish, cut side up.
Repeat with any remaining tomatoes.
5. Spoon garlic mixture over tomatoes and sprinkle
with the remaining olive oil. Bake 15 minutes, or
until tender.
To serve:
May be served hot, warm or at room temperature.
COQ AU VIN BLANC
http://www.a2zrecipes.net/MainDish050.html
(Chicken and vegetables in white wine)
Ingredients
2 Tablespoons unsalted butter + 1 Tablespoon
unsalted butter, softened
2 Tablespoons olive oil
6 half chicken breasts, (the ones with the
skin and bones!)
3 garlic cloves, minced
3 shallots, minced
1 teaspoon dried thyme
3/4 cup chicken stock
2 cups white wine (I use Chateau St. Jean Chardonnay,)
1/2 lb. baby carrots, peeled
24 pearl onions, peeled
1/3 cup imported Dijon mustard
3 Tablespoons brandy
1 Tablespoon unbleached flour
1/2 cup snipped fresh chives
sea salt & freshly ground pepper
optional: 13 oz. can of artichoke hearts, drained
1. Heat 2 tablespoons of the butter and the oil
over medium-high heat. Add the chicken, breast-side
down and sauté until nicely browned, about 10 minutes.
2. Season with salt and pepper, turn over and brown
the undersides. Remove to a platter.
3. Add the garlic and shallots and sauté about 3
minutes, until softened. Add thyme and cook stirring
for one more minute.
4. Pour in the chicken stock and wine, stirring to
scrape up the brown bits. Return chicken to pot and
cook over medium heat 25 - 30 minutes. Baste about
every 7-10 minutes with the juices.
5. Add the carrots, onions (artichokes, if using),
tucking them around the chicken. Cover and continue
to cook 20 more minutes.
6. Using a slotted spoon, transfer chicken and
vegetables to a serving platter. Cover and keep warm.
7. Whisk mustard and brandy into juices and bring to
a boil. Make a beurre manie of the remaining butter
and the flour.
8. Divide beurre manie into 6 portions and whisk each
portion slowly into the sauce. Taste and adjust
seasoning. Stir in the chives.
To serve:
Pour the sauce over the chicken and vegetables and serve.
NECTARINE ALMOND TART
http://www.a2zrecipes.net/Desserts056.html
Ingredients
1 Pillsbury refrigerated pie crust, set out
according to directions
2 lbs. nectarines, peeled, pitted and sliced
For the frangipane:
5 Tablespoons unsalted butter, softened
1/3 cup sugar
2 eggs
1/2 cup blanched, slivered almonds, ground*
1/4 teaspoon almond extract
2 Tablespoons Kirsch
For the glaze:
1/3 cup apricot jam
2 Tablespoons Kirsch
1. Fit the pie crust into a 9-inch tart tin
with a removable bottom. Crinkle some wax paper
and line the bottom of the crust with the
crinkled paper. Fill with beans or pie weights
and blind bake as instructed on package.
2. While the pie crust is baking, prepare the
frangipane: Cream the butter and sugar together.
3. Add the eggs and mix well. Stir in the almonds,
almond extract and kirsch.
4. Allow the pie crust to cool a bit before
filling it with the frangipane.
5. Arrange the nectarine slices on top of the
frangipane in a decorative pattern.
6. Set the tart on a baking sheet and place in
a 400F oven. Bake 10 minutes, lower heat to
350F and bake an additional 25-30 minutes or
until the frangipane is set.
7. In the meantime, mix the apricot jam with
the kirsch. Microwave about 1 minute to melt.
Stir again and press through a strainer.
Microwave again to re-melt.
To serve:
Remove from oven and brush with the melted
apricot/kirsch mixture. Serve warm or at room
temperature.
*I grind my almonds with a cylindrical cheese
grater, the kind that is sometimes used to grind
parmesan cheese. It can be done in a food
processor, but remember to add a little of the
sugar so that the nuts don't get oily - and be
careful we don't want almond paste!
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~*~ YOUR FAVORITES ~*~
These are recipes from generous contributors***. I have not personally
tried them. I have read through each recipe, checking for any obvious
errors. I assume no responsibility for the contents. These are offered
as a popular feature of this newsletter. Use those you like at your own
risk (see disclaimer at end of each issue).
CAKE MIX SWEET ROLLS
~Sent in by: Crystle, TX
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Prayer Board
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1 pkg. (2-layer size) yellow or white cake mix (without pudding)
2 pkgs. active dry yeast
5 cups flour
2 1/2 cups hot water
Softened butter to taste
Ground cinnamon to taste
Granulated sugar to taste
1 stick (1/2 cup) margarine
1/4 cup firmly packed brown sugar
1/4 cup light corn syrup
1 cup chopped nuts
Mix cake mix, yeast and flour together well. Stir in hot water. Let rise
until double in size. Cut dough in half. Roll one half into rectangle on
floured surface. Spread with butter, then sprinkle with cinnamon and
granulated sugar. Roll up jelly roll fashion and cut into 2-inch slices.
Place into a baking pan. Repeat with second half of dough. Let rolls rise in
pan until doubled. Just before baking, prepare topping by melting margarine
and combining with brown sugar, corn syrup and nuts. Pour over rolls. Bake
at 375 degrees for 25 minutes. Makes 24 rolls.
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GLAZED TURNIPS
http://www.a2zrecipes.net/Sides014.html
~Sent in by: Tena, MO
1 1/2 pounds turnips, peeled and quartered
1/4 cup unsalted butter
1 1/2 teaspoons sugar combined with 1/4 teaspoon ground allspice
Cook turnips in butter in one layer over moderate heat, stirring, for 3 minutes. Sprinkle the sugar mixture over the turnips, toss well and cook, covered over low heat for 10 minutes or until the turnips are tender. Serves 6.
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CHICKEN CORDON BLEU
http://www.a2zrecipes.net/MainDish051.html
~Sent in by: Ingrid, Coos Bay, OR
1 slice ham per chicken breast
1 green onion sliced per chicken breast
1 slice cheese per chicken breast (I prefer Swiss cheese)
salt and pepper
aluminum foil square big enough to wrap chicken breast
Place chicken breast on foil, add salt and pepper, layer onion, cheese
and then the ham. Wrap tightly and set on the fire, or in a pan on a
camp stove. (If at home you can do this in your oven set your oven
temp to 375 and bake for 20 minutes.) Chicken should be done in 10 to
15 minutes depending on how hot your fire is. Use tongs to get the
chicken off the fire and check for doneness (No pink juices or pink on
the inside of chicken.) This is a simple recipe that will get you rave
reviews.
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ROUND STEAK LOUISIANA
http://www.a2zrecipes.net/MainDish052.html
~Sent in by: Barbara, Chula Vista, CA
4 medium sweet potatoes or yams, peeled and cut 3/4 inch thick
1 large onion, sliced
1 medium green pepper, cut in wedges
1 1/2 pounds beef round steak, cut about 3/4 inch thick
Salt
2 tablespoons cooking oil
1 clove garlic, minced
3 tablespoons all purpose flour
1 (16 ounce) can tomatoes, cut up
1/2 cup beef broth
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/8 teaspoon pepper
Several dashes bottled hot pepper sauce (I use Tabasco)
Layer sweet potato slices, onion slices, and green pepper wedges in a 2 quart casserole.
Cut meat in 6 serving size pieces; pound to about half the original thickness. Sprinkle with a little salt. In skillet quickly brown meat in hot oil. Transfer meat to casserole atop sweet potato mixture, reserve drippings in skillet.
Cook garlic in reserved drippings till tender but not brown. Blend in flour. Add undrained tomatoes, beef broth, sugar, the 1/2 teaspoon salt, thyme, pepper, and hot pepper sauce. Cook and stir till thickened and bubbly; pour over meat and vegetables in casserole.
Bake covered at 350 F. till meat and vegetables are tender, about 1 1/2 hours, occasionally spoon sauce over meat and vegetables.
Makes 6 servings.
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JOYCE'S CHICKEN SOUP
http://www.a2zrecipes.net/Soups018.html
~Sent in by: Joyce, IL
1 whole Chicken or 3 pounds of cut up chicken of your choice
1/4 C. dried onion flakes
7 or 8 diced carrots
2 inner ribs of celery with leaves chopped small
2 1/2 Quarts of cold water
8 to 10 Chicken bouillon cubes
1 bag of egg noodles or 1 C. rice
2 t. dried Parsley
1c. frozen peas
pepper to taste
2 T. corn starch
1/2 C. Water
Rinse chicken with cold water, place in a large pot add onion flakes, carrots, celery, and water. Bring to a boil and add bouillon cubes simmer for 1 hour or until chicken is done to your liking. Remove chicken from pot and place on a plate to cool. Skim most of the fat from the broth and discard or save for another use. Cut chicken in small bite size pieces Return to pot and bring back to a boil adding more water if needed. Add parsley, and egg noodles or rice , peas, and pepper cook until noodles or rice is done. In a small jar mix corn starch and water. Shake well slowly pour into chicken and noodles stirring constantly for 2 min.
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SPICED PORK TENDERLOIN
http://www.a2zrecipes.net/MainDish041.html
~Sent in by Larry Holmes, Ontario. Canada
2 pork tenderloins (1 ½ pounds total)
1 ½ teaspoon brown sugar
1 teaspoon each allspice and ground
ginger
½ teaspoon each pepper and coarse salt
3 cloves garlic, crushed
1/3 cup orange juice
¼ cup lemon juice
Trim all visible fat from pork. In small bowl, combine sugar, allspice, ginger, pepper and salt. Lay pork in shallow non-metallic dish; rub space mixture evenly over each tenderloin. Refrigerate, covered, at least 8 hours or up to 24 hours.
Place tenderloins on rack in roasting pan, tucking thin ends underneath. Place garlic in roasting pan. Cook in 375° F. oven 20 minutes. Drizzle orange and lemon juices over each tenderloin; cook 20 to 30 minutes or until juices run clear with pork is pierced with a skewer, basting often with juices that collect in pan. Slice pork; pour strained pan juices over top.
Serves 6
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SPICED APPLE WALNUT CRISP
http://www.a2zrecipes.net/Desserts058.html
~Sent in by: Christine B, RI
Ingredients
Topping
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 cup old-fashioned oatmeal
1/4 cup packed brown sugar
1/4 tsp. salt
1 cup (2 sticks) cold unsalted butter, cut into 1-Tbsp. pieces
Filling
2 Tbsp. brown sugar
2-3 Tbsp. all-purpose flour
1 tsp. cinnamon
1/4 tsp. freshly ground nutmeg
1/8 tsp. ground cloves
1/4 tsp. salt
1/2 cup walnuts (optional)
10 Granny Smith apples (about 4 pounds), peeled, cored and sliced
Instructions
Preheat oven to 400 degrees F. To make topping, combine flour, granulated sugar, oatmeal, brown sugar and salt. Work in butter with electric mixer or by hand until topping resembles coarse meal and no large pieces of butter are visible. Set aside.
To make filling, combine brown sugar, 2 Tbsp. flour, cinnamon, nutmeg, cloves and salt in a large mixing bowl. Add apple slices and walnuts, turn to coat, and add more flour if apples appear liquidy. Pour into buttered 2-qt. baking dish and cover with topping. Bake until fruit bubbles around the edges and topping browns, about 45 to 55 minutes.
Serves 10
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~*~ HEART HEALTHY (HH) ~*~
This section is a little gift from our heart to yours! While
not completely free of fat, cholesterol and calories, they
should make your daily chore of eating more wisely just
a little bit easier and a whole lot tastier! Always use YOUR
best judgment when cooking for special needs!
Cookbooks make a wonderful gift. From
the allrecipes.com site comes a special deal. NEW!
Allrecipes' Cookbooks! Use this handy link to order:
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Your order helps support A to Z Recipes. Thanks.
PLANTERS FAT-FREE FIDDLE FADDLE
http://www.a2zrecipes.net/Desserts059.html
~Sent in by: Treva, NC
1 teaspoon vegetable oil
1/2 cup light corn syrup
3/4 cup light brown sugar
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon vanilla extract
1 bag 94% fat-free microwave popcorn
Combine the oil, corn syrup, brown sugar, water,
and salt in a small saucepan over medium heat.
Stir while bringing mixture to a boil.
Use a candy thermometer to bring mixture to 300º.
(Also know as the hard crack stage to candy makers).
When the candy reaches about 275º, start cooking the popcorn by following the directions on the package.
You want to time it so that the popcorn is done at approximately the same time as the candy. This way, the popcorn will be hot when you pour the candy over it.
When the candy has reached the right temperature, add
the vanilla, then remove it from the heat.
Pour the hot popcorn into a large plastic or glass bowl
and quickly pour the candy over the top.
Stir the popcorn so that the candy coats all of the pieces.
To better help the candy coat the popcorn, place the bowl into the microwave and zap it for about 30 seconds on high.
Stir the popcorn, and then, if necessary, microwave it for another 30 seconds. Stir it once more.
By this time, the popcorn should be very well coated
with a thin layer of the candy.
Quickly pour the popcorn out onto wax paper and
spread it around to cool it.
When the candy is cool, break it into bite-size pieces.
Store it in a sealed container
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~*~ COOKING FOR TWO ~*~
This section provides some recipes for those who cook for
two. Not many recipes are mindful of the need to have it
"scaled down" for you. I hope this helps.
DOMESTICATIONS - America's Authority on Home Fashions
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EASY TIRAMISU
6 tablespoons Kahlúa or other coffee liqueur
3 tablespoons granulated sugar
1 tablespoons water
2 teaspoons instant espresso powder or instant coffee powder
1/2 cup whipped cream cheese
2 tablespoons whipping cream
4 (1/2-inch-thick) slices purchased pound cake
2 teaspoons unsweetened cocoa powder
Combine Kahlúa, 1 tablespoon sugar, 1 tablespoon water and instant espresso powder in small bowl; stir until espresso powder dissolves.
Combine cream cheese, whipping cream, 1 tablespoon Kahlúa mixture and remaining 2 tablespoons sugar in another small bowl and whisk to blend.
On two dessert plates, place one slice cake each. Brush each slice with 1/4 of Kahlúa mixture. Divide cheese mixture evenly and spread over each cake slice. Top each with remaining slices of cake. Brush each with remaining Kahlúa mixture. Sift cocoa over cakes.
Serve immediately or cover and refrigerate up to 1 day.
Makes 2 Servings.
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Enjoy!
Maggie
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DISCLAIMER:
Recipes posted are for informational, educational, and/or entertainment
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