| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Packed brown sugar |
| 1/2 |
c |
Flour |
| 2 |
tb |
Cocoa powder |
| 6 |
md |
To hot red chile pods pureed |
| 1 |
ts |
Habanero hot sauce |
| 1/2 |
c |
Margarine |
| 3/4 |
c |
Chopped walnuts or pecans |
| 1/4 |
c |
Chocolate chips melted in 1 Tbs. water |
| 1/4 |
c |
Chocolate chips |
| 1 |
tb |
Vanilla |
|
|
Cool Whip or real whipped cream |
|
|
Red pepper flakes; (optional) |
INSTRUCTIONS
Chile puree: Remove stems and seeds from dried New Mexican hot chiles. Soak
in simmering water 20 minutes. Blend in blender with a small amount of the
soaking water to create a paste-like consistency.
Cream eggs and sugars. Add flour, cocoa powder and chile paste. Stir well.
Stir in melted margarine and melted chocolate chips. Add nuts, chocolate
chips and vanilla. Mix well.
Pour into a greased 9 x 9" glass dish and bake at 325 degrees for 35
minutes or until center springs back when touched lightly with a finger.
Serve topped with whipped cream sprinkled with crushed red chile flakes and
one of Adelina's Red Chile Gummies.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Feb 20,
1998
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”