Famous Chocolate Wafer Refrigerator Roll

Famous Chocolate Wafer Refrigerator Roll

1 1/2 cups heavy cream
1 tablespoon instant espresso powder
1 tablespoon sugar
44 Famous Chocolate Wafers
1/4 cup finely chopped hazelnuts, toasted
1/4 cup crushed Famous Chocolate Wafers

Lightly grease a 6-cup loaf pan, and line with two large pieces of
overlapping plastic wrap, letting the excess hang over the edges.

In a bowl, combine the cream, espresso powder and sugar. Whip until the
cream holds firm peaks. Spoon two-thirds of the whipped cream into the loaf
pan. Tap the pan firmly on the counter to even the cream and eliminate any
air bubbles.

Starting at the short side of the pan, arrange 11 cookies in the cream,
standing them on their edges in a row. Do the same with a second row,
slightly overlapping with the first row. Continue with remaining cookies for
a total of four rows.

Press on the cookies gently. Cover with the remaining cream. Smooth with a
spatula, pressing gently to make sure that any gaps between the cookies are
filled. Tap the pan on the counter to eliminate air bubbles.

Cover with the excess plastic wrap, and refrigerate for at least 24 hours,
preferably 48 hours. When ready to serve, peel the plastic wrap from the top
and gently tug to loosen the cake. Set a cutting board on top of the pan,
and invert the cake onto the board. Lift the pan off, and gently peel away
the plastic wrap. Mix the nuts and crumbs, and sprinkle over the top. Slice
with a warm knife.

Serves eight

Original Hot Brown

1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
6 tablespoons grated Parmesan cheese
1 egg, beaten
2 tablespoons heavy cream
salt and pepper to taste
2 pounds sliced roasted turkey
1 tomato, thinly sliced
8 slices white bread, toasted
1/4 cup grated Parmesan cheese
8 slices crispy bacon

Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream.
Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Spoon sauce over the top of each one and sprinkle with some of the remaining Parmesan cheese.
Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately.

German Chocolate Upside Down Cake

German Chocolate Upside Down Cake

1 German chocolate cake mix
1 cup flaked coconut
1/2 cup butter
1 cup chopped pecans
8 ounces cream cheese
1 pound confectioners' sugar.

Grease and flour 9- by 13-inch pan. Preheat oven to 325 degrees.
Sprinkle coconut and pecans evenly over the bottom of the prepared
pan. Prepare cake mix following the package directions.

Pour cake batter over the coconut and pecans. Beat together cream
cheese, butter and confectioners' sugar; drop by spoonfuls over the
top of the cake batter.

Bake for about 45 to 50 minutes. A toothpick should come out clean
when inserted into the center of the cake.

Cool the cake in the pan on a rack. To serve, cut into individual
serving-size pieces and using a spatula or cake server, remove from
the pan and turn upside down onto dessert plates.