The Watson Family GLUTEN FREE Recipe Book

Ingredients:

• 2 cups chocolate chips
• 1 stick butter, softened
• 1 1/8 cup powdered sugar
• 2 eggs, beaten
• 1 tsp vanilla
• 2 tsp peppermint extract

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Ingredients:

• 2 cups (12 oz. pkg) semisweet chocolate
• 1 cup unsalted butter, cut into pieces
• 1/4 cup water
• 1/2 tsp. instant coffee granules
• 1/2 cup baking cocoa
• 1/3 cup granulated sugar
• 8 large eggs
• powdered sugar
• sweetened whipped cream (optional)

Directions:

1. Preheat oven to 325*F.  Grease bottom of 9 inch springform pan.  Line bottom with parchment or wax paper.  Grease paper.
2. Place chocolate, butter, water and coffee granules in medium, heavy duty saucepan.  Heat over medium-low heat, stirring frequently, until melted and smooth.  Stir in cocoa and granulated sugar until smooth.  Remove from heat.
3. Beat eggs in large mixer bowl for 5 minutes or until the volume doubles.  Fold 1/3 of beaten eggs into chocolate mixture.  Fold in remaining beaten eggs 1/3 at a time until thoroughly incorporated.  Scrape batter into prepared pan.
4. Bake for 35-37 minutes or until cake has risen (center will still move and appear underbaked) and edges start to get firm and shiny.  Cool completely in pan on wire rack (center will sink slightly).  Cover cake; refrigerate for 4 hours or overnight.  Cake can be prepared up to 4 days in advance.
5. To serve; about 30 min. before serving, remove side of pan by first running knife around edge of cake.  Invert cake on sheet of parchment paper, peel off parchment pan liner an dturn the cake right-side up on serving platter.  Dust with powdered sugar.  Serve with a dollop of sweetened whipped cream.

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Dense, sexy chocolate deliciousness on a plate.  Even your non-gluten-free guests will love this!

Ingredients:

• 16 oz. Belgian dark chocolate
• 1 cup light brown sugar
• 1/2 cup white cane sugar
• 3/4 cup very hot strong coffee
• 2 sticks unsalted butter, room temperature, cut into pieces
• 2 Tbsp. unsweetened cocoa powder
• 8 large eggs, room temperature
• 1 Tbsp. bourbon vanilla extract (yes, a tablespoon!)

Directions:

1. Preheat the oven to 350* F.  Prepare a 10 inch springform pan by lining the bottom with buttered parchment.  Note: using a smaller cake pan will result in a longer baking time; adjust accordingly and keep an eye on the edges; if it browns too much while the center is still wet, wrap edges in foil.
2. Break up the dark chocolate into pieces and pour the chocolate into the bowl of  the food processor.  Pulse until the chocolate breaks up into small bits.  Add the sugar.  Pulse until the chocolate and sugar turns an even, sandy grain.
3. Pour the hot coffee (or water, if you don't like coffee) slowly into the food processor as you pulse again.  Pulse until chocolate is melted.
4. Add the butter pieces and the cocoa powder, and pulse to combine.  Add the eggs and vanilla, and process until smooth.  The batter will be liquid and creamy.
5. Pour the batter into the lined springform pan.  Wrap the outside of the whole pan with a big piece of foil.  Bake at 350*F in the center of the oven, until puffed and cracked - about 55-65 minutes.  A wooden toothpick inserted in the center should emerge clean.
6. Place the cake pan on a wire rack to cool.  The cake will deflate.
7. When cooled a bit, press down on it gently to make it even, if you wish.
8. When the cake is completely cooled, cover, and chill it for 3-8 hours until serving.  Release from the pan and serve.
9. Garnish with drizzled chocolate sauce or a sprinkle of powdered sugar.  Add a few fresh berries or mint leaves.

Makes 12-15 thin slices.  It will be rich.

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Ingredients:

• 1 cup hazelnuts
• 3 1/2 oz. good bittersweet chocolate
• 3 1/2 oz. good semisweet chocolate
• 1/2 cup heavy cream
• 1 1/2 Tbsp. hazelnut liqueur (recommended: Frangelico)
• 1 Tbsp. prepared coffee
• 1/2 tsp. good vanilla extract

Directions:

1. Preheat oven to 325* F
2. Chop the hazelnuts and place them on a sheet pan.  Roast them in the oven for 10 minutes. (If the hazelnuts have skin on them, roast them for 25 min.)  Set aside to cool.
3. Chop the chocolates finely and place in a bowl.
4. Heat the cream in a small saucepan until it boils.  Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolate.  With a wire whisk, slowly stir the cream and chocolate together until the chocolate is completely melted.  (If chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.)  Whisk in the hazelnut liqueur, coffee, and vanilla.  Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
5. With 2 teaspoons, or a 1 1/4 inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper.  Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.  Roll the chocolate in the chopped hazelnuts and chill again.

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Makes about 60 truffles!

Ingredients:

• 11 oz. dark chocolate (56* cacao)
• 2/3 cup heavy cream
• cocoa powder, for dusting

Directions:

1. Finely chop 8 oz. of the chocolate and put in a bowl.
2. Bring heavy cream to a boil in a small saucepan.  Make sure your pan is small, so you'll lose the least about of cream to evaporation, and heavy, which will keep the cream from scorching.  Linxe boils his cream three times - he believes that makes the ganache last longer.  If you do this, compensate for the extra evaporation by starting with a little more cream.
3. Pour the cream over the chocolate, mashing any big pieces with a wooden spoon.
4. Then stir with a whisk in concentric circles (don't beat or you'll incorporate air), starting in the center and working your way to the edge, until the ganache is smooth.
5. Let stand at room temperature until thick enough to hold a shape, about 1 hour, then, using a pastry bag with a 3/8 inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets.  When piping, finish off each mound with a flick of the wrist to soften and angle the point tip.  Freeze until firm, about 15 min.
6. Meanwhile, melt 3 more ounces of the same dark chocolate and smear some on a gloved hand.  Gently rub each chilled truffle to coat lightly with chocolate.  (The secret to a delicate coating of chocolate is to roll each truffle in a smear of melted chocolate in your hand.  Linxe always uses gloves.)
7. Toss the truffles in unsweetened cocoa powder so they look like their namesakes, freshly dug from the earth.  A fork is the best tool for tossing truffles in cacao.  Shake truffles in a sieve to eliminate excess cacao.
8. Store truffles in the refrigerator.

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Ingredients:
Meringue Cake:

• 4 large egg whites
• pinch of salt
• 1 cup superfine or regular sugar
• 1/2 to 1 tsp. vanilla
• 1 tsp. white vinegar
• 1/2 Tbsp. cornstarch 

Directions:

1. Preheat oven to 250* F (130*C) and place rack in center of oven.  Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.
2. Pour the vanilla and vinegar into a small cup.  Stir the cornstarch into the sugar in a small bowl.
3. In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites and salt, starting on low, increasing incrementally to medium speed until soft peaks start to become visible, and the egg white bubbles are very small and uniform, approximately 2-3 minutes.
4. Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture.  A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar.  Increase speed a bit and whip until meringue is glossy, and stiff peaks form when whisk is lifted, 4-5 min.
5. Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center (you want a slight well in the center of the meringue to place the whipped cream and fruit).
6. Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color.  Check on meringues at least once during the baking time.  If they appear to be taking on color or cracking, redue temperature 25 degrees, and turn pan around.  Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.  (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

You can make the meringue cake several days in advance.  Just store in a cool dry place, in an airtight container.  However, once the whipped cream and fruit are placed on the meringue, the dessert should be eaten immediately as the meringue will start to soften and break down from the moisture of the cream and fruit.

Raspberry Sauce:

• 1 (10 oz.) bag frozen raspberries, thawed
• 3 Tbsp. sugar

Puree the raspberries in a food processor, blender, or immersion blender.  Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds.  Heat the puree in a small pot with the sugar, until it is heated and the sugar is dissolved.  Cool.

Whipped Cream:

• 1 cup heavy whipping cream
• 1 Tbsp. granulated white sugar
• 1 tsp. vanilla extract

Whip the cream in the clean bowl of an electric mixer fitted with a whisk attachment.  When it starts to thicken, add the sugar gradually and then the vanilla, beating the cream until firm.  Be careful not to over-do it, or you might end up with homemade butter!

Mixed Berry Topping:

• 1/2 pint fresh strawberries, hulled and sliced
• 1/2 pint fresh blueberries
• 1/2 pint fresh raspberries

Mix these with 1/2 cup of the raspberry sauce.

PAVLOVA ASSEMBLY

When the meringue disk is cooled, put it on a plate.  Spread the top completely with the sweetened whipped cream.  Add the mixed berries and sauce mixture, spooning them carefully into the middle of the pavlova, leaving a border of cream and meringue.  Serve immediately in large scoops with extra raspberry sauce.

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Ingredients:
Cake:

• 6 eggs
• 6 oz. best quality chocolate
• 9 oz. whipped cream (heavy cream)
• 1/2 pint fresh raspberries for garnish

Raspberry Sauce:

• 1/2 pint raspberries
• 1/2 cup water
• 1/4 cup sugar

Directions:

1. You will need a mixer with a wire whip attachment, a 10 inch cake pan and a second pan larger than 10 inches for a water bath.
2. Heat the chocolate in a bowl over boiling water.  
3. Whip the eggs to full volume in mixer. 
4. Fold the eggs into the chocolate, then fold in the whipped cream.  Blend well.
5. Pour into a 10 inch pan that has been brushed with butter and sprinkled with sugar.  
6. Bake cake in water bath with water coming up about 1 inch on the pan.  Bake at 350* F for 45 minutes.  Cool 10 minutes.  
7. Turn out of pan onto cake plate.  
8. Make raspberry sauce by combining all ingredients and bringing them to a boil.  Strain and cool the sauce.
9. Garnish the cake with fresh raspberries and serve with the sauce.

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Prep: 20 min.     Serves: 10

Ingredients:

• 1 1/2 cups semisweet chocolate chips
• 6 large egg whites
• 6 Tbsp. unsalted butter, plus some for pan
• 1/2 cup granulated sugar
• 6 large egg yolks

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Ingredients:

• 1 cup peanut butter, plain or chunky
• 1 cup sugar
• 1 beaten egg
• 1 tsp. baking soda

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Prep:  10 min.     Makes: 24

Ingredients:

• 1 cup creamy peanut butter
• 3/4 cup sugar
• 1 large egg (lightly beaten)
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 cup semisweet chocolate chips
• 1/2 cup roasted salted peanuts

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Prep: 30 min.        Serves: 8

Ingredients:

• 1/2 cup unsalted butter, plus more for pan
• 1/4 cup sifted unsweetened cocoa powder, plus more for pan
• 6 oz. semi sweet chocolate, coarsely chopped
• 5 large eggs
• 1/2 cup sugar
• 1/2 tsp. salt
• sweetened whipped cream for serving

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Ingredients:

• 1/2 cup water
• 2/3 cup sugar
• 2 whole limes, juiced
• 5-6 cups cubed, seedless watermelon

Directions:

1. Place the sugar and water in a saucepan and bring to a boil.  Boil for 1 minute, the shut off the heat and cool completely.  
2. Purée the watermelon in a blender or food processor, retaining both the juice and the pulp.
3. Mix the syrup, lime juice and the watermelon purée and stir well.
4. Place the mixture in a shallow container and put it in the freezer for 2-3 hours, stirring the mixture together with a fork often.  This action will create the grainy texture.
5. Serve the granita just before it freezes completely.

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Prep: 15 min.      Serves: 6

Ingredients:

• 3 cups milk
• 2 peppermint tea bags, strings snipped off
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/8 tsp. salt
• 1 tsp. vanilla extract
• 2 oz. semisweet chocolate, chopped

Directions:

1. Pour 2 cups milk into a small saucepan and warm over medium-high heat until nearly boiling. Remove from heat, add tea bags, cover and set aside for 10 min.
2. Meanwhile, whist together sugar, cornstarch and salt in a large bowl.  Slowly pour in remaining 1 cup milk and vanilla, stirring to blend.
3. Remove and discard tea bags.  Pour warm milk into bowl with sugar mixture.  Stir well and pour back into saucepan.  Stir constantly over medium heat until thickened to consistency of mayonnaise.  Remove from heat, add chocolate and stir until smooth.  Strain into a pitcher or large measuring cup. (you should have about 3 cups)  Pour into ramekins, custard cups or glasses and serve warm, or cover with plastic wrap (let it touch the surface of the pudding) and refrigerate until ready to serve.  Add a dollop of whipped cream, if desired.

Nutrition facts:

• calories: 209
• fat: 7g.
• saturated fat (4g.)
• cholesterol: 18mg.
• fiber: 1g
• protein: 5g
• carbohydrates: 34g
• sodiu: 111mg.

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Ingredients:

• 2  8oz. bars of milk chocolate
• 1 sq. baker's chocolate
• 1/2 cube butter
• 1 can sweetened condensed milk
• 1 cap of vanilla
• 3 caps of peppermint extract

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Ingredients:

• 1/2 cup whole milk
• 1 Tbsp. cornstarch
• 1/4 tsp grated nutmeg
• 1/4 tsp ground cinnamon
• 1/8 tsp ground allspice
• Pinch of ground cloves
• 3/4 cup plus 1 Tbsp. granulated sugar, divided, plus additional for coating ramekins
• 3/4 cup canned pure pumpkin (from 15 oz. can, not pie filling)
• 10 large egg whites
• 1/4 tsp salt

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Ingredients:

• 7 oz. semisweet chocolate
• 3/4 cup butter
• 1 cup sugar, divided
• 4 eggs, separated 

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