Botanical Bath Flowers



Recipe – “Chocolate Almond Mousse”

“Chocolate Almond Mousse”

by “Fare for Friends Foundation”


¼         cup sugar

1/3       cup water

1          cup whipping cream

6          squares (each 1 oz.) semi-sweet chocolate

3          Tablespoons dark rum

3          eggs, separated

½         cup blanched almonds, toasted


Combine water and sugar in a small saucepan and boil for 3 minutes.  Set aside.  Using food processor with a metal blade, whip cream until very thick.  Transfer to a large bowl.  Without washing work bowl, process chocolate pieces, turning on and off for 15-20 seconds.  Continue processing and pour in hot syrup, rum and yolks.  Add almonds and process, turning on and off, until nuts are coarsely chopped.  Transfer chocolate mixture to bowl with cream; mix thoroughly.  Beat egg whites until stiff and fold into chocolate mixture.  *Spoon into individual glasses or a large bowl and chill until set.  Mousse may be frozen in a mold for 6 hours, un-molded and served.  *Serves 8 to 10.


Recipe – “Mud Pie”

“Mud Pie”

by “ Fare for Friends Foundation”



1           cup chocolate wafers (1/2 package), crushed

¼         cup melted butter

4            cups coffee or mocha ice cream

1-1/2   cups fudge sauce

1             cup   whipping cream, whipped

¼           cup slivered almonds, toasted


Crush wafers and add butter.  Mix well and press into 9” (1 L) pie plate.  Cover with soft ice cream and put into freezer until firm.  Top with cold fudge sauce and store into freezer until firm.  Top with cold fudge sauce and store in freezer for approximately 10 hours.  Slice mud pie into 6 or 8 portions.  Serve on chilled plate with chilled fork.  Top with whipped cream and slivered almonds.


If you can’t find mocha ice cream, dissolve 1-1/2 tablespoons instant coffee in 1 tablespoon water and mix it with chocolate ice cream. 

*Serves 6 to 8.

Recipe for Dessert

“Double Orange Dessert”

“Betty Crocker’s – Working Woman’s Cookbook”


2             Tablespoons sugar

1/2          teaspoon ground cinnamon

4              large oranges, pared and sectioned

1              pint orange, lemon or lime sherbet


Mix sugar and cinnamon; toss with oranges. Divide oranges

among 4 dishes; top with sherbet.  Sprinkle with coconut if desired.

— 4 servings.


Dessert Recipe

Mexican Fruit Dessert

by Better Crocker’s WWC


3            oranges, pared and sectioned

3            banana’s, sliced

1            pint strawberries, cut into halves

1/4        cup coffee-flavoured liquer

1            cup whipped cream

1/          cup powdered sugar

Ground cinnamon


Toss oranges, bananas and strawberries with liquer in 2-quart bowl.

Beat whipping cream and powdered sugar in chilled 1-quart bowl until stiff.

Spread over fruit; sprinkle with cinnamon. Serve immediately. Serves 6.

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