[Melech]

Thank you,

Glad to hear that you enjoyed the column. I appreciate your replies.

Thanks again,
:oops:
Regards,
Melech

[Melech]

Talon,

LOL :lol: :lol: :lol:

Never expected that ending……Don’t stop posting….I always enjoy reading them.

Regards,
Melech

[Melech]

Talon,

Unbelievably funny and so terribly true. LOL :lol: :lol: :lol:

I hope I remember this one. Keep ’em coming.

Regards,
Melech

[Melech]

Talon

:lol: :lol: :lol:

Excellent !!!!! Gave me the laugh I needed today. Thanks again.

Regards,
Melech

[Melech]

Sharon,

LOL :lol: :lol: :lol:

Never saw that coming……

It gave me the laugh I really needed today. Thank you.

Regards,
Melech

[Melech]

Hiya Sugar Plum,

Welcome…..glad ya made it to the boards. :D

Regards,
Melech

[Melech]

Dear Stephi and Mark,

Please accept my heartfelt condolences. My thoughts and prayers are with you both.

Sincerely,
Melech

[Melech]

Flip,

Thanks for your request. Here is the recipe you wanted. If there are any other recipes you would like to have, I will be glad to post them for you, if I have them.

Thanks again,
Regards,
Melech

Profiteroles
1 cup milk
1/4 pound (1 stick) unsalted butter
Pinch salt
1 cup all-purpose flour
4 extra-large eggs
1/2 cup heavy cream
12 ounces semisweet chocolate chips
2 tablespoons honey
2 tablespoons prepared coffee
Good vanilla ice cream (recommended: Haagen-Dazs), for serving

Preheat the oven to 425 degrees F.

Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.

Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.

For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.

For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.

Enjoy !!!!

[Melech]

rubyred

Have no idea what you are on about. If you don’t like my writing, or my style of writing, why do you continue reading my posts ? That was just a question with NO sarcasm intended.

If you are waiting for a change in writing style, or any improvement, it’s not going to happen. As you can well see, I do not have enough writing talent (or any other kind of talent) to change writing style.

The people who like my column will continue to like it, and those who dislike it, will continue to dislike it. No one can please everyone, and I have no intention of trying.

Regards,
Melech

[Melech]

Dear Reader,

Just a short note to thank you for your loyalty to my newspaper column and to wish you all a very Happy New Year. My prayer for you all is that 2008 will bring you all good health, peace, prosperity and happiness.

Thank you again for reading my newspaper column and for all your kind replies. I hope you were able to get a laugh or two.

Regards,
Melech

[Author]

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