Raspberry Truffle Tart

CRUST:
6 TBSP Butter
1/3 Cup Cocoa
1/2 Cup Sugar
1/2 tsp Vanilla
3/4 Cup Flour
1/8 tsp Salt

Beat butter and sugar until fluffy. Add the rest. Mix. Press in bottom and 3/4 inch up the sides in a greased springform pan.

Bake 8-10 min's in 350 degree oven.
Cool completley, and remove from pan (although I usually don't remove from pan until I'm ready to serve).

FILLING:
1 1/4 Cup Heavy Whipping Cream
10 oz. Semi Sweet Chocolate (chips)
5 TBSP Raspberry Puree (I use frozen raspberries, let them thaw, and mash through a small wire strainer to get the puree. you can do it without removing the seeds and just smash the raspberries in a bowl, but the seeds make it a lot harder to eat).

Mix chocolate and raspberry puree in a micro safe dish. Heat 2 minutes in microwave. Stir with a whisk, and heat another 30 seconds. Pour the cold whipping cream into the choc mixture and stir until smooth, hen pour into the crust. Cool at room temp, until set, then refrigerate.

Serve with more raspberry puree and whole raspberries over the top.

this is to die for! Yummy!!!!!
thank you to Diana Stucki for sharing this recipe with me oh so many years ago now! This is Rebekah's favorite and her request yearly for her birthday cake!

Calypso Chicken Salad

From Tandy Stephens

1 TBSP Minced Onion
1 TBSP Lemon Juice
1 TBSP Soy Sauce
1 TBSP Curry Powder
½ tsp Ginger
1 Cup Mayonnaise

Mix ingredients for sauce together

1 Cup Chopped Green Pepper
1 Lb. boiled chopped Chicken
1 can Pineapple tidbits
1 Cup Seedless red/purple grapes halved
1 8 oz. can Water Chestnuts, chopped
1 2oz jar Pimentos, drained and chopped

Mix all ingredients together with the sauce.
Top with slivered almonds, toasted

(Nice served in lettuce bowls with Avocado slices).
Best if made the day before and you let sit in fridge over night for flavors to blend. Yum!!!