Recipes

Chef Robert’s much loved 7 Layer Bars

(1 * 8”x12”x2” pan)

Ingredients:

1. 1 cup unsalted butter, soft
2. 2 cups light brown sugar, firmly packed
3. 2 eggs
4. 2 tsp. vanilla extract
5. 2 ½ cups all-purpose flour
6. 1 tsp. baking soda
7. 1 tsp. salt
8. 3 cups dry oatmeal
9. 12 ounces chocolate chips
10. 11 ounces sweetened condensed milk

Procedure:

1. Preheat oven to 350 degrees F.
2. In an electric mixer, cream the butter and brown sugar until smooth.
3. Add the eggs and vanilla and combine.
4. Sift together the dry ingredients (except oatmeal) and add to egg and butter mixture, mix until just combined.
5. Add oatmeal and combine, do not over mix.
6. Line a 8”x12”x2” cake pan with foil and press approximately 2/3 of the mixture into the bottom of pan.
7. Combine the chocolate chips and condensed milk and pour over crust.
8. Top with remaining crust mixture, press down and bake at 350 for 30 minutes.
9. Remove from oven and cool on a rack until completely cool.

Easy Chocolate Truffles

One of the most requested recipes from our kitchen is for the Chocolate Truffles. Chef Matt makes these often times to use for pairing with some of the red wines during his weekly wine tasting.

Ingredients:

* 2/3 cup heavy cream
* 2 Tbs. honey
* 9 oz. bittersweet chocolate, chopped
* 2 Tbs. liquor of your choice (optional)
* Cocoa powder or powdered sugar for dusting

Method:

1. In sauce pan over low heat bring cream and honey to boil.

2. Whilst cream is heating place the chocolate in a food processor. If you do not have one, simply add chocolate to boiling cream and stir until smooth.

3. Once the cream comes to a boil, turn on the food processor and add the cream in a steady stream until chocolate is smooth.

4. Pour into a bowl and refrigerate until set.

5. Line a cookie sheet with wax paper or foil and scoop mixture with a 1″ ice cream scoop or teaspoon. Form ball shapes and chill until firm. 1-2 hours.

6. Roll truffles in cocoa or powdered sugar until well coated, crushed pistachios, pecans or melted chocolate can also be used. Refrigerate for 2 weeks or freeze for 2 months.