Get the latest recipes from Desertgypsy http://www.grouprecipes.com/people/desertgypsy This is a delicious appetizer that is easy to prepare. I recommend serving with a non seasoned cracker or small sliced of French bread. http://www.grouprecipes.com/49000/mushroom-pate.html This is the only butter cream recipe one needs. Flavorings such as liqueurs, flavorings or cocoa may be added at the end. http://www.grouprecipes.com/48970/the-versatile-butter-cream.html I found this recipe handwritten in the back of a cookbook I bought a used bookstore with a little memo, “KEEPER”. After making it I could see why. Over the years it has become the standard chocolate cake I use whenever I bake one. It’s easy to make, very moist and is not too sweet. I love making different flavors of butter cream frosting to go with it and it is fantastic with a “just fruit” raspberry filling. http://www.grouprecipes.com/48969/black-magic-cake.html I bake this bread often and it is a hit at breakfast at the B&B. Freezes well. I make mini loaves and freeze them to put into Christmas stockings. http://www.grouprecipes.com/48965/pumpkin-walnut-breakfast-bread.html While traveling through New Mexico several years ago I stopped at a small out of the way Mexican restrauant for dinner. I had the "house special" a steak with a spicy orange Tequila sauce. I love trying to duplicate foodsI have enjoyed. This is very close! Try using different "heat" of peppers to suit your taste. http://www.grouprecipes.com/48783/chili-orange-tequila-sauce-for-meats.html The inspiration for these cookies came from my first fall in New Mexico at chili picking time. Driving into town one morning the air was filled with the wonderful aroma of roasting chilies from Hatch, the chili capitol of NM. Outside the grocery stores they park roasters. You pick your “heat” and they toss a burlap bag of chilies and roast them while you wait. I was so carried away I ended up with three bushels in my freezer. I have used canned chilies in this recipe for the benefit of those who don’t have access to fresh ones. If you want to be industrious you can buy fresh chilies and roast them on your grill. It was not my intention to have them be a mouth-burning but rather a subtle heat. Add more heat if you wish. http://www.grouprecipes.com/48611/chocolate-chocolate-chip-cookies-with-green-chilies.html This sauce is divine with Crab Cakes http://www.grouprecipes.com/48431/remoulade-sauce-for-crab-cakes.html I serve these crab cakes every Friday night for dinner to my guests and they always get RAVE reviews. They are so simple to prepare and unlike some recipes they have very little filler. I serve a bowl of Remoulade sauce on the side. The also make great appetizers http://www.grouprecipes.com/48429/baked-lump-crab-cakes.html This is an old family recipe from my Grandmother’s cook. I had a little stool to stand on in the kitchen to be part of whatever was being prepared and a dishtowel that was pinned around me for an apron. I remember the shelling of almonds and grinding to make almond paste for this cake. I have repeated the process, but today find it too time consuming. I buy almond paste 60% in #10 cans and tightly wrap the unused paste in plastic wrap, then store in a zip-lock bag. Don’t mistake Marzipan for almond paste as the sugar content is higher. I have a great source for large quantities and will be happy to share my source. It will keep for a year on your pantry shelf if tightly wrapped. I had a problem with my mixer one day while preparing and mixed it in the food processor with great results! http://www.grouprecipes.com/48284/almond-tea-cake.html This pie is incrediable! http://www.grouprecipes.com/48101/caramel-pecan-fudge-pie.html