Author: paul

Ultimate Pumpkin Pie

Ultimate Pumpkin Pie
Crust
  1. Use the lard crust on this site. Allow to fully cool before filling.
Filling
  1. 3/4 cup sugar
  2. 1 tablespoon packed golden brown sugar
  3. 1 tablespoon cornstarch
  4. 2 teaspoons ground cinnamon
  5. 3/4 teaspoon ground ginger
  6. 1/4 teaspoon (generous) salt
  7. 1 16-ounce can solid pack pumpkin
  8. 3/4 cup whipping cream
  9. 1/2 cup sour cream
  10. 3 large eggs, beaten to blend
Instructions
  1. Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.
  2. Add to crust.
  3. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
Notes
  1. Even though the center of the pie is wet when done it firms up nicely when it cools.
  2. I'm curious if this can get even fluffier by folding in 2 or 3 whipped egg whites.
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Light and Fluffy Pumpkin Pie

Light and Fluffy Pumpkin Pie
Ingredients
  1. 1 medium pie pumpkin or 1 16 oz can pumpkin
  2. 1 C sugar
  3. 1.5 tsp. Cinnamon
  4. 1 tsp. All Spice
  5. 1 tsp. Nutmeg
  6. 1/2 tsp. ginger
  7. 1/2 tsp. vanilla extract
  8. 1/2 tsp. salt
  9. 2 eggs
  10. 1/2 can (12 oz.) evaporated milk
  11. 1 pie crust, or 2 small pie crusts
Instructions
  1. for fresh: slice the pumpkin in half, clean out the goo. Place face down on a cookie sheet, cover with foil, bake 375 for 1.5 hours. when cool, scrape the pumpkin flesh from the peel. Add the flesh to a food processor and puree until smooth.
  2. Add remaining ingredients except egg whites, blend.
  3. whip egg whites, fold in
  4. Pour into pie crust(s). Use tinfoil around the edges to keep the crust from getting extra dark.
  5. bake at 425 for 15 minutes, then 350 for 45-55 more minutes. Pie should NOT giggle when done.
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Ground Beef “Wellington”

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Ground Beef "Wellington"
Ingredients
  1. 1 Tbs. Olive Oil
  2. 1 lb. ground beef or turkey
  3. 2 Tbs. bread crumbs
  4. 1 Egg
  5. 1 tsp. ground cayenne pepper
  6. 1 tsp. salt
  7. ¼ Tbs. ground black pepper
  8. 1 tsp. crushed red pepper flakes
  9. 1 tsp. fresh chopped parsley
  10. ½ Cup: white onion
  11. 4 large cloves Garlic (minced)
  12. ¼ Tbs. celery seed
  13. 1 package Crescent Rolls
  14. ¼ cup melted butter with Garlic powder
Instructions
  1. Preheat oven to 350oF. Lightly grease a baking sheet
  2. Heat olive oil in a skillet over medium heat. Stir in onion, garlic. Cook and stir until the onion and garlic has softened and turned translucent, about 5 minutes. Stir in red pepper flakes, celery seed. Meanwhile, beat the egg in a bowl, add to ground beef. Also mix in bread crumbs, parsley, salt, pepper, cayenne pepper, cooked vegetable mixture. Stir the mixture until well combined.
  3. Separate the crescent rolls into 4 squares, sealing all seams. Divide the meat mixture among the crescent roll squares, and then wrap the dough around the meat, ensuring all seams are closed. Place seam – side down onto the prepared baking sheet and brush melted garlic butter over the pastries.
  4. Bake in the preheated oven until the pastry has turned golden – brown, and the center of the pastries register 1600F on a kitchen thermometer, about 30 to 40 minutes. Roughly 15 minutes through baking apply another coating of melted garlic butter to pastries and allow to finish baking. Slice in half and enjoy. You can apply leftover melted garlic butter to pastries after slicing, IF DESIRED.
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Corn Casserole

Corn Casserole
Ingredients
  1. 1 (15 oz) can whole kernel corn, drained
  2. 1 (15 oz) can cream-style corn
  3. 1 package Jiffy corn muffin mix (8 oz.)
  4. 1 cup sour cream
  5. 1/2 cup butter, melted
  6. 1 cup shredded cheddar cheese or your favorite
Instructions
  1. Preheat oven to 350 degrees. mix all ingredients, minus the cheese, together and pour into a greased baking dish. After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish.
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Shrimp Lemongrass Soup

Shrimp Lemongrass Soup
Ingredients
  1. 1 stalk lemongrass
  2. 6 slices gingerroot
  3. 1 lime
  4. 5 medium garlic cloves.
  5. 2 small red chilies
  6. 4 cups shrimp bisque
  7. 6 ounces tomatoes, cut into chunks
  8. 4 ounces white mushrooms, sliced
  9. 25 medium raw shrimp, peeled and de-viened with tails on
  10. 2 tablespoons cilantro
Instructions
  1. Cut off the dry end and a few top leaves of the lemongrass stem. Bruise the stem with the handle of a knife and cut into 1-inch long pieces. Bruise the chilies, cut them in half, scoop out and discard the seeds. Slice the garlic very thinly.
  2. Bring the shrimp bisque to boil.
  3. Add lemongrass, ginger, garlic, tomatoes, mushrooms, and squeeze out 1/4 of the lime into the bisque.
  4. Boil 10 minutes.
  5. Add shrimp.
  6. Cook for 2-3 minutes until shrimp turns pink.
  7. Add remaining lime to taste or serve as a garnish.
  8. Garnish with cilantro and serve immediately.
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Ranch

Ranch
Ingredients
  1. 5 tablespoons dried minced onions
  2. 7 teaspoons parsley flakes
  3. 4 teaspoons salt
  4. 1 teaspoon garlic powder
For dressing
  1. 1 cup mayonnaise
  2. 1 cup buttermilk or sour cream
For dip
  1. 2 cups sour cream or Greek Yogurt.
Instructions
  1. Mix together and store in an air tight container.
For dressing
  1. Mix 2 tablespoons dry mix with mayonnaise and buttermilk or sour cream.
For dip
  1. Mix 2 tablespoons dry mix with sour cream or Greek Yogurt.
  2. Mix up a few hours before serving, so the flavors all blend.
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Dry Onion Soup Mix

Dry Onion Soup Mix
Ingredients
  1. 2/3 cup dried, minced onion
  2. 3 teaspoons parsley flakes
  3. 2 teaspoons onion powder
  4. 2 teaspoons turmeric
  5. 1 teaspoon celery salt
  6. 1 teaspoon sea salt
  7. 1 teaspoon sugar
  8. 1/2 teaspoon ground pepper
Instructions
  1. Mix all ingredients in a jar, then give the jar a good shake.
  2. Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix.
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Apricot Upside Down Cake

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Apricot Upside Down Cake
For topping
  1. 1 stick (1/2 cup) unsalted butter
  2. 3/4 cup packed light brown sugar
  3. 10 or 11 small (2- to 2 1/4-inch) fresh apricots (1 1/4 lb), halved lengthwise and pitted
For cake
  1. 1 3/4 cups all-purpose flour
  2. 1 1/2 teaspoons baking powder
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1 stick (1/2 cup) unsalted butter, softened
  6. 3/4 cup granulated sugar
  7. 1 1/2 teaspoons vanilla extract
  8. 1/4 teaspoon almond extract
  9. 2 large eggs at room temperature for 30 minutes
  10. 3/4 cup well-shaken buttermilk or whole milk
Make topping
  1. Heat butter in skillet over moderate heat until foam subsides. Reduce heat to low and sprinkle brown sugar evenly over butter, then cook, undisturbed, 3 minutes (not all of sugar will be melted). Remove skillet from heat and arrange apricot halves, cut sides down, close together on top of brown sugar.
Make cake batter
  1. Sift together flour, baking powder and soda, and salt into a small bowl.
  2. Beat together butter, sugar, and extracts in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes in a standing mixer or 3 to 4 minutes with a handheld. Beat in eggs 1 at a time, then beat until mixture is creamy and doubled in volume, 2 to 3 minutes.
  3. Reduce speed to low and add flour mixture in 3 batches alternately with buttermilk, beginning and ending with flour mixture, and beat just until combined.
  4. Gently spoon batter over apricots and spread evenly.
Bake cake
  1. If your skillet isn't ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before baking. Bake cake in middle of oven until golden brown and a wooden pick inserted in center comes out clean, 40 to 45 minutes.
  2. Wearing oven mitts, immediately invert a large plate over skillet and, keeping plate and skillet firmly pressed together, invert cake onto plate. Carefully lift skillet off cake and, if necessary, replace any fruit that is stuck to bottom of skillet. Cool to warm or room temperature.
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Hard Rolls

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Hard Rolls
DOUGH
  1. 2 1/4 cups King Arthur Unbleached Bread Flour
  2. 1/3 cup Hi-maize Fiber
  3. 1 1/2 teaspoons instant yeast
  4. 1 tablespoon non-diastatic malt powder or sugar
  5. 1 teaspoon salt
  6. 1 large egg white
  7. 2 tablespoons unsalted butter or vegetable oil
  8. 3/4 cup lukewarm water
TOPPING
  1. 2 to 3 tablespoons sesame seeds or poppy seeds
Instructions
  1. To make the dough: Mix and knead the dough ingredients u2014 by hand, mixer, or bread machine set on the dough cycle u2014 to make a smooth dough.
  2. Cover the dough and let it rise until it's noticeably puffy, about 1 hour.
  3. Transfer the dough to a lightly greased work surface, and divide it into 6 pieces (about 3 1/4 ounces each). Shape into balls.
  4. Dip the top half of each roll into water, then into the seeds.
  5. Place the rolls into the cups of a lightly greased hamburger roll pan, or onto a lightly greased or parchment-lined baking sheet. Press gently to flatten.
  6. Cover the rolls and let them rise until puffy, 30 to 40 minutes. Towards the end of the rising time, preheat the oven to 400u00b0F.
  7. Bake the rolls until they're a deep golden brown, 22 to 26 minutes. Remove them from the oven, and cool on a rack.
  8. If desired, just before serving, reheat the rolls in a 375u00b0F oven for 5 minutes or so, to crisp.
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Crepe

Crepe
Ingredients
  1. 2 large eggs
  2. 1/4 teaspoon salt
  3. 1 cup unbleached all purpose flour
  4. 1 1/4 cups (or more) milk (do not use low-fat or nonfat)
  5. Melted butter
Instructions
  1. Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
  2. If necessary, add more milk by tablespoonfuls to batter to thin to consistency of heavy whipping cream. Heat 8-inch-diameter nonstick skillet over medium-high heat. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
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Chicken, Sausage, and Shrimp Gumbo

Chicken, Sausage, and Shrimp Gumbo
Ingredients
  1. 1 cup vegetable oil
  2. 1 cup all purpose flour
  3. 4 large onions, chopped (about 4 cups)
  4. 3 red bell peppers, seeded, chopped (about 4 cups)
  5. 8 celery stalks, chopped (about 4 cups)
  6. 1 garlic bulb, chopped
  7. 1/2 cup chopped fresh thyme
  8. 6 bay leaves
  9. 1 Tbs sassafras
  10. 2 28-ounce cans diced tomatoes with juice
  11. 4 cups clam juice
  12. 4 cups chicken broth
  13. 1 pounds Andouille sausage, cut crosswise into 1/2-inch-thick slices
  14. 1 pound Kielbasa, cut crosswise into 1/2-inch-thick slices
  15. 3 pounds skinless boneless chicken thighs, cut into 1-inch cubes
  16. 2 16-ounce packages sliced frozen okra
  17. 2 pounds peeled deveined medium shrimp
  18. Minced fresh Italian parsley
  19. Steamed rice
Instructions
  1. Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes.
  2. Add chopped onions, bell peppers, and celery and cook until onions are soft, stirring frequently, about 20 minutes.
  3. Add garlic, sassafras, thyme, and bay leaves; bring to boil, stirring occasionally.
  4. Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until chicken is cooked through, about 15 minutes.
  5. Add okra and simmer until tender, about 10 minutes.
  6. Chill uncovered until cold, then cover and keep chilled overnight.
  7. Bring to a boil. Add shrimp and cook shrimp until just opaque in center, stirring often, about 5 minutes.
  8. Put a cup of cooked rice in a bowl, cover with Gumbo and garnish with minced parsley.
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Chicken and Dumplings – 4 meals in one

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Chicken and Dumplings - 4 meals in one
Ingredients
  1. whole chickens
  2. potatoes
  3. onions
  4. celery
  5. carrots
  6. Dumplings
  7. 1 cup all purpose flour
  8. 1 1/2 teaspoons baking powder
  9. 1/4 teaspoon salt
  10. 1/4 cup schmaltz
  11. 1/2 cup heavy creme
  12. 2 tablespoons chopped fresh Italian parsley
  13. Also look at our buttermilk dumpling recipe, using buttermilk and eggs.
Instructions
  1. Bake chickens unstuffed, eat them as meal #1.
  2. pick remaining chicken, save meat in refrigerator.
  3. put chicken bones in a big pot with some salt, boil lightly for 1 hour
  4. remove the bones and strain the broth. When the broth separates, save the schmaltz (chicken fat) for the dumplings.
  5. add potatoes to broth, boil lightly for 20 minutes
  6. add onions, celery, and carrots and boil lightly 15 minutes
  7. add chicken meat and boil lightly 5 minutes.
  8. eat the soup as meal #2.
  9. scoop out mostly the solid soup material and place in a broiler. Make sure it is just covered by liquid. Freeze the rest of the soup for another day meal #4.
  10. bake for 30 minutes at 450F.
  11. mix up all the dumpling ingredients.
  12. add the dumpling mixture and bake another 20 minutes.
  13. serve hot meal #3
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Hearth Bread

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Hearth Bread
Ingredients
  1. 1 tablespoon (1 packet) active dry yeast
  2. 1 tablespoon sugar
  3. 1 tablespoon salt
  4. 2 cups warm water (not over 110°F)
  5. 5 1/2 to 6 cups King Arthur Unbleached All-Purpose Flour
  6. cornmeal
  7. boiling water
To mix
  1. Mix together the first four ingredients. Let this stand until the yeast, sugar and salt are dissolved. Gradually add the flour to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don't give up!)
Knead It
  1. Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl. Knead the dough again for 2 to 3 minutes.
Let It Rise
  1. Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
Shape it
  1. Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.
Bake it
  1. Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water. Place on rack in a cold oven with a roasting pan full of boiling water on the oven bottom. Bake at 400° for 35 to 45 minutes, until the crust is golden brown and sounds hollow to the touch.
  2. For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. (DO NOT SLASH TOPS) Preheat the oven and roasting pan with water to 500°F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400°F and bake for 10 more minutes. Remove from the oven, let cool and devour!
Notes
  1. For a heartier, more nutritious bread, substitute 1 or 2 cups of King Arthur Traditional Whole Wheat Flour for 1 or 2 cups of King Arthur Unbleached All-Purpose Flour.
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Lasagna with beef and veggies

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Lasagna with beef and veggies
Ingredients
  1. ground beef
  2. tomato sauce
  3. onions
  4. garlic
  5. finely diced mushrooms
  6. carrots
  7. sliced black olives
  8. frozen diced spinach
  9. eggs
  10. ricotta cheese
  11. parmesan cheese
  12. lasagna noodles
Instructions
  1. brown ground beef
  2. Meat Sauce
in huge crock pot add
  1. tomato sauce and whole stewed tomatoes
  2. browned ground beef
  3. diced onions, diced mushrooms, garlic
  4. cook 8 hours, let cool
  5. mix spinach, ricotta, and eggs in a bowl
  6. peel carrots clean, then peel and dice into a bowl
  7. in lasagna pans,
  8. add a layer of tomato sauce (not meat sauce)
  9. add a layer of cooked noodles
  10. add a layer of meat sauce, slices of mozzarella, dollops of ricotta
  11. add a layer of cooked noodles
  12. add a layer of meat sauce, carrots, black olives, slices of mozzarella, dollops of ricotta
  13. add a layer of cooked noodles
  14. add a layer of meat sauce, dollops of spinach mixture, slices of mozzarella
  15. add a layer of cooked noodles
  16. top with tomato sauce and grated parmesan cheese.
  17. bake 350F for one hour
  18. can refrigerate uncooked overnight, add 10 minutes to cook cold
  19. can freeze uncooked, add 30 minutes to cook frozen
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Banana Muffins

Banana Muffins
Ingredients
  1. 2 1/4 cups Unbleached All-Purpose Flour
  2. 1 1/2 teaspoons baking powder
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1/4 cup (4 tablespoons) unsalted butter, at room temperature
  6. 1/2 cup granulated sugar
  7. 2 large eggs
  8. 2 teaspoons vanilla extract
  9. 1/2 cup sour cream or plain yogurt
  10. two very ripe bananas
  11. 1/2 cup white chocolate morsels
  12. coarse white sparkling sugar for garnish (optional)
Instructions
  1. preheat oven to 375F convection
  2. Smash the bananas.
  3. Mix it all up.
  4. Put in muffin pan.
  5. cook about 20 minutes until toothpick comes out clean.
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Impossible Breakfast Pie

Impossible Breakfast Pie
Ingredients
  1. 1 lb bulk pork sausage
  2. 1/4 cup chopped onion
  3. 2 1/2 cups frozen hash brown potatoes (cubed)
  4. 1 cup shredded cheddar cheese
  5. 1 3/4 cups milk
  6. 4 eggs
  7. 1 cup Bisquick
  8. 1/4 teaspoon salt
  9. 1/8 teaspoon pepper
  10. 1/4 cup shredded cheddar cheese
Instructions
  1. Heat oven to 400 degrees and grease a 10 inch pie plate.
  2. Cook sausage and onion until sausage is fully cooked; drain.
  3. Mix sausage, potatoes and 1 cup cheddar cheese in pie plate.
  4. Combine remaining ingredients except the 1/4 cup cheese and pour into pie plate with the sausage and potato mixture.
  5. Bake about 40 minutes or until knife inserted in center comes out clean.
  6. Sprinkle with remaining 1/4 cup cheese and bake an additional 2 minutes or until cheese melts.
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Pizza

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Pizza
Pizza Dough
  1. 1 Tbs yeast
  2. 1 1/2 cups warm water
  3. 1 tsp sugar
  4. 4 cups flour
  5. 1 1/2 tsp salt
  6. 2 Tbs olive oil
Pizza Sauce
  1. 1 can tomato sauce
  2. 3 tbsps garlic powder
  3. 3 tsps basil
  4. 1 cup parmesan cheese
Dough
  1. Mix together yeast, sugar, salt in warm water until it all melts.
  2. Put flour and olive oil in mixer and mix for 3 mins. Add yeast mixture and mix all together until it forms a dough. Remove from handle and make sure it's all mixed well. Around 8 mins.
  3. For Baking: bottom shelf of 500 degree oven, 18-20 minutes
  4. with pizza peel, 10-12 mins
  5. For Grilling: Make sure both end flames are on HIGH, middle flames on MEDIUM.
  6. Check every 3 mins to see if dough burns. Approx cook time is 12 mins.
Sauce
  1. Mix all, simmer one hour
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Bihon Guisado

Bihon Guisado
Ingredients
  1. 227 gms Bihon noodles
  2. 1 tsp minced garlic
  3. 20 pcs boiled pork sliced thinly
  4. 2 pcs peeled shrimp
  5. 16 pcs quail eggs
  6. cabbage cut into 1 inch
  7. carrots cut into strips
  8. a dash of black pepper
Seasoning sauce
  1. 1 tbsp soy sauce
  2. 1 cup water
  3. 1 cube chicken bouillon
Instructions
  1. 1. Set aside bihon noodles that has been washed rapidly in water, or just enough to make it wet.
  2. 2. Prepare all ingredients in each container that has been cut into strips.
  3. 3. Boil shrimps and pork for 1 min. Set aside.
  4. 4. Place seasoning sauce in a bowl until ready to use.
Procedure
  1. Saute minced garlic in oil until brown and add pork.
  2. Stir, fry and add cabbage and carrots. Cook for 1 min.
  3. Pour water and soy sauce and boil for just a minute. Add chicken bouillon. Boil for another minute until bouillon dissolves thoroughly.
  4. Add bihon noodles. Sprinkle black pepper.
  5. Cook for another 2 mins or until noodles absorb the sauce. Put boiled quail eggs as additional garnishing.
  6. Serve hot. Good for 3 servings.
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Black Forest Cake

Black Forest Cake
Ingredients
  1. 1 2/3 cups cake flour
  2. 2/3 cup unsweetened cocoa powder
  3. 1 1/2 teaspoons baking soda
  4. 1 teaspoon salt
  5. 1/2 cup shortening
  6. 1 1/2 cups sugar
  7. 2 eggs
  8. 1 teaspoon vanilla extract
  9. 1 1/2 cups buttermilk
  10. 1/2 cup kirsch
  11. 1 cup butter
  12. 3 1/2 cups confectioners' sugar
  13. 1 pinch salt
  14. 1 teaspoon very strong coffee
  15. 2 (14 ounce) cans sweet cherries in heavy syrup, drained
  16. 2 cups heavy whipping cream
  17. 1/2 teaspoon vanilla extract
  18. 1 tablespoon kirsch
  19. 1 ounce semisweet baking chocolate
Instructions
  1. Preheat oven to 350 degrees. Line the bottoms of two 8-inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoons salt. Set aside.
  2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat into flour mixture, alternating with 1 cup buttermilk, until combined. Pour into prepared pans.
  3. Bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Using a thin but sturdy string (dental floss works well), wrap the string around one of the cakes at the halfway mark, horizontally. Tie the string once and pull slowly, cutting through the cake forming two layers. Repeat on other cake. Sprinkle cut side of each layer with kirsch.
  4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee, beat adding buttermilk as needed for consistency. Place first layer of cake on plate(cut side down works best for frosting). Spread with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with remaining layers.
  5. In a seperate bowl, whip the cream to stiff peaks. Beat in 1/2 tsp vanilla and 1 TBS kirsch. Frost top and sides of cake. Decorate with chocolate shavings made with a vegetable peeler on chocolate.
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