Method
1. Set a rack in the middle of the oven and preheat to 350 degrees. Lightly grease the sides of two 15-1/2 by 10-1/2 inch jelly-roll pans. Line them with parchment or buttered waxed paper, melted butter or non-stick vegetable spray for greasing the pan.
2. Sift the flour, cocoa, ancho, cayenne, baking powder, baking soda and salt onto a sheet of waxed paper. Sift two more times to mix and aerate. Put the butter and sugar in the bowl or an electric mixer and beat at high speed for two minutes until well combined and smooth. Add the eggs, one at a time, beating until each is incorporated. Continue beating until light and very fluffy, scraping down the sides of the bowl if necessary, about five more minutes. With the mixer on its lowest setting, or by hand with a rubber spatula, fold in one half of the dry mixture. Fold in the vanilla and one quarter of the buttermilk and coffee; another one third of the dry mixture and then the remaining buttermilk and coffee. Finally, fold in the remaining ingredients.
3. Spread the batter evenly in the two pans. Bake for 30 minutes or until the center springs back when lightly pressed. Cool the cake layers, in the pans, on a wire rack.
4. When cool, turn them out of the pans by inverting each one onto a plate. Split each cake into two layers and fill with the Marshmallow Frosting to create a four layer cake. Frost the outside with Ganache. You may pipe on extra Marshmallow Frosting to decorate.

Godiva Liqueur Marshmallow Frosting

Method :
1. Put the water, sugar and corn syrup in a medium, heavy-bottomed saucepan and cook over high heat to soft ball (240 degrees). If necessary, stir a few times to help dissolve the sugar crystals.
2. Meanwhile, in an immaculately clean and dry mixing bowl, whisk the egg whites with a pinch of salt. When soft peaks form, sprinkle on the teaspoon of sugar and whisk until the peaks stiffen to the consistency of shaving cream. Set aside until the syrup is ready.
3. While constantly whisking the egg whites, carefully drizzle in the hot syrup. Mix in the Godiva Liqueur and continue to whisk until cooled down, thickened and spreadable.
4. In the bowl of an electric mixer, whisk together the butter and confectioner's sugar. Fold in the egg white mixture.

From:New York Regional Competition Winner/Dessert Category
Wayne Harley Brachman, Pastry Chef, Mesa Grill and Bolo, New York City
Via: the Chile-Heads Recipe Collection
Posted By: (Mario A. Subia)
Post Date:

One of my favorite ice cream things is really simple. Take some good, rich Vanilla ice cream. Mix Ancho powder into chocolate sauce or syrup, and pour it over the ice cream. Just as habs and fruit are a perfect match, Ancho and chocolate seem to be made for each other.

From: "Ashkenaz, Scott"
Posted By: "Ashkenaz, Scott"
Post Date: Wed, 13 May 1998

Ancho puree: Remove stem, seeds and veins from 4-5 ancho chiles. Cut in pieces. Soak in boiling water 20 minutes. Blend in blender with small amount of fresh water.

Cream eggs and sugars. Add flour and ancho paste. Add melted margarine. Mix well. Add nuts, chocolate chips and vanilla. Put in shell. Bake at 350 d. about 1 hr. until lightly browned. Serve with Cool Whip.

From: Judy Howle
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Tue, 03 Feb 1998

• 2 cups pumpkin puree
• 1 egg -- beaten
• 1/2 teaspoon vanilla extract
• 1 cup half-and-half
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon ground cloves
• 2 teaspoons Cayenne pepper
• 1/4 cup honey
• 2 tablespoons pecans ground to a -- fine flour
• 1/2 teaspoon salt
• whipped cream
• 9 inch pie shell -- unbaked

Preheat oven to 425 degrees F. Combine all the ingredients, except the pie crust, in a mixing bowl, beat them together until smooth. Pour mixture into the pie shell and bake for 15 minutes. Reduce oven to 350 degrees F and bake for another 35 minutes or until set. Cool and serve topped with whipped cream.

Notes: This is deceptively hot, so make it once with these amounts and adjust from there. Make sure that you have the whipped cream to cool the heat if it is too hot.

NOTES : Makes one 9" pie.

Origin: Chile-Heads Recipe Collection
Posted By: Shade

1 Combine the cream, milk, spices and half of the sugar in a saucepan over medium heat. Stir the remaining sugar into the yolks. 2 Add the cream mixture in a stream to the egg yolk mixture, stirring constantly, and pour the mixture back into the saucepan. cook over low heat, stirring constantly, until the mixture coats the back of a spoon. Cool, pour into an ice cream maker, and freeze according to the manufacturers directions.

From: (Adrianna's Spice Caravan by Adriana and Rochelle Zabarkes)
Posted By: Andie Paysinger
Post Date: Tue, 12 May 1998

Preheat oven to 350. Generously butter and lightly flour 9x13 in. baking pan. Melt chocolate and butter in a heavy-bottomed pan over low heat. Stir well and let cool a few minutes. Beat mixture w/ a wooden spoon until blended. Stir in sugar and mix well. Beat eggs and vanilla into the batter until well blended. Stir in flour, ground chile, and salt until just mixed. Stir in pecans and pour batter into pan, spread evenly.
Bake for 25-30 minutes.

Caramelized Pecans

In a small skillet, combine the water and sugar and stir over med. heat for 2 minutes. Add pecans and stir well with a wooden scraper as the water evaporates. After 3 or 4 minutes, add thee ground chile and the salt and toss well to coat the pecans evenly. Continue stirring for a few minutes longer until all the water has evaporated, pecans are coated, and pan is dry. Turn nuts onto waxed paper or plate to cool.

From: Via The Chile-Heads Recipe Collection
Posted By: Becky
Post Date:

For the cake, preheat the oven to 350 degrees and place a rack in the center of the oven. Butter two 9-inch round cake pans and line the bottoms with circles of parchment or waxed paper. Lightly dust the sides of the pans with flour, tapping out the excess.

For best results, use a mixer with a wire whip attachment. Combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed.

In a medium saucepan, cook 1 cup of the water with the chili powder over medium heat until simmering. Remove the pan from the heat and stir in the vanilla.

Add the softened butter to the dry mixture and beat thoroughly on medium-low speed. The mixture should be grainy. Raise the speed to medium and gradually add the remaining cup of water and the buttermilk. (See previous issues of C-H newsletter for subs.) Add the eggs on at a time, beating well after each addition.

Slowly add the hot water/chile mixture and continue to beat just until well combined--be sure not to over beat. Pour the mixture into the pans and bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out clean.

To cool, set the pans on a wire rack for 15 minutes. Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately re invert so that the risen tops don't flatten. Let sit until completely cool before frosting.

For the frosting, combine the butter and cocoa in a large saucepan and melt over medium heat. Stir in the buttermilk. Add the confectioners sugar a little at a time, stirring with a wired whisk between additions. Stir in the bourbon and vanilla. The frosting should stiffen as it cools. When it has reached a spreadable consistency, assemble the cake.

If necessary, trim the tops of the cakes so they are level. Place one of the cake layers onto a 9-inch round cardboard cake circle. Spread 1 cup of the chilled frosting over the cake layer. Sprinkle 1 cup of the chopped walnuts over the frosting. Place the second layer of the cake onto the frosted base. Use the remaining frosting to cover the top and sides of the cake. Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top. To decorate the cake, press the remaining walnuts against the lower half of the side of the cake and on top of the cake.
***
(This cake is Served at Sam Arnold's Fort Restaurant in Colorado.) In the early 1500s, Montezuma in his Mexico City palace drank chocolate daily, usually with red chile in it. Apparently the king knew that chile, in small amounts, amplifies and enriches the taste of chocolate. So does Jane Butel, the noted cookbook author and specialist in Mexican cookery, who generously provided the recipe from which this cake was adapted. At The Fort, it's a centerpiece of a birthday and anniversary ritual from which good-natured celebrants emerge with a photo of themselves in a horned buffalo or coyote hat. Note: Splendid Table host Lynne Rossetto Kasper recommends that if you like very hot food, use the 2 Tbls. recommended in this recipe. If your palate is less accustomed to hot food, try using a dried ancho chile for a sweeter flavor. Seed and crush an ancho chile in a blender and use 2-3 tsps. of that ground chile in your chocolate chile cake.

From: Jane Butel, Via:MPR.org
Posted By: Lynne Rossetto Kasper
Post Date:

In a mixer or processor bowl, combine the butter, sugar and 2 tablespoons milk. Beat until blended. Add the cocoa and chile. Beat again to blend thoroughly.

If the dough is firm enough, remove it from the bowl and knead more powdered sugar into the dough. If still wet, divide the dough into two parts. Into half of the dough, stir the chopped nuts. Drop the candies onto a non-stick baking pan, making small mounds. Leave the second half of the mixture open to dry further.

The second half of the dough can be rolled into balls 3/4 inch in diameter. Roll each ball in more powdered chile. Put on a baking sheet and let rest at least 1 hour before serving.

From: Elsa Altshool
Posted By:Elsa Altshool
Post Date: Sat, 25 Oct 1997

Put all ingredients except the puffed wheat into a large saucepan. Bring to a boil over medium heat while stirring. Let boil for 1 min (keep stirring).

Remove from heat, mix in the puffed wheat or rice crispies and then spread out on a greased cookie sheet to cool. Cut into squares.

From: Jason tanner
Posted By: Jason tanner
Post Date: Thu, 15 Jan 1998

The day before serving, make the batter. Mix the flour, sugar, salt, oil and egg yolks in a mixing bowl. Gradually stir in the beer. Refrigerate overnight. Also, the day before serving, coat the ice cream balls thoroughly with the crushed cornflakes. Place the ice cream balls in the coldest part of the freezer and freeze overnight. When ready to serve, heat the peanut oil, in a deep fat fryer or deep pot, to 375 Degrees F. Beat the egg whites until stiff and fold into the batter. Coat 2 or three of the ice cream balls completely and heavily with the batter and add to the hot oil. Turn up the heat to maintain a temperature of 375 Degrees F. Fry the ice cream until golden brown. Remove with a slotted spoon to paper towels, draining briefly. Serve immediately. Repeat with the remaining ice cream balls.

From: Connie Robertson on Apr 9, 1997
Posted By: Walt Gray
Post Date: Sat, 02 May 1998

Scoop out 4 to 5 balls of ice cream. Return to freezer. Mix cornflake crumbs, cinnamon and sugar. Roll frozen ice cream balls in half of crumb mixture and freeze again. Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to use. (For thicker coating, repeat dipping in egg and rolling in crumbs.) When ready to serve, heat oil to 350F. Place 1 frozen ice cream ball in fryer basket or on perforated spoon and lower into hot oil 1 minute. Immediately remove and place in dessert dish. Drizzle with honey and top with dollop of whipped cream. Continue to fry balls one at a time. Balls will be crunchy on outside and just beginning to melt inside. Makes 4 to 5 servings

From: Walt Gray
Posted By: Walt Gray
Post Date: Sat, 02 May 1998

• 4-5 cups chopped apples (~4 medium)
• 1/2 - 3/4 cup sugar
• 2 tbsp tapioca
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp allspice
• 1/4 tsp ground habanero (1/2+ tsp for the spicy version)
• 4 canned pear halves, drained, crushed
• 2 tbsp dark rum
• 1 tbsp butter
• 1 deep dish, frozen pie crust (or make your own if you're that talented:)

Mix first six ingredients together and set aside. Line bottom of pie crust with crushed pears and sprinkle with rum. Heap in the apple and spice mixture. Dot with butter. Cover with top crust and cut vents. Coat with rum and sugar mixture (optional). Bake at 400F for 45 minutes.

From:???
Posted By:Chris Kaufman
Chris's web site

Chile puree: Remove stems and seeds from dried New Mexican hot chiles. Soak in simmering water 20 minutes. Blend in blender with a small amount of the soaking water to create a paste-like consistency.

Cream eggs and sugars. Add flour, cocoa powder and chile paste. Stir well. Stir in melted margarine and melted chocolate chips. Add nuts, chocolate chips and vanilla. Mix well.

Pour into a greased 9 x 9" glass dish and bake at 325 degrees for 35 minutes or until center springs back when touched lightly with a finger.

Serve topped with whipped cream sprinkled with crushed red chile flakes and one of Adelina's Red Chile Gummies.

From: Sunny Conley & Judy Howle
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Fri, 20 Feb 1998

1 Combine the cream, milk, spices and half of the sugar in a saucepan over medium heat. Stir the remaining sugar into the yolks. 2 Add the cream mixture in a stream to the egg yolk mixture, stirring constantly, and pour the mixture back into the saucepan. cook over low heat, stirring constantly, until the mixture coats the back of a spoon. Cool, pour into an ice cream maker, and freeze according to the manufacturers directions.

From: (Adrianna's Spice Caravan by Adriana and Rochelle Zabarkes
Posted By: Andie Paysinger
Post Date: Sat, 14 Mar 1998

Bring a cup of water to a boil, toss in the habs, and cover for 10 minutes, or until the habs are mushy-soft. Pull them out, chop them as fine as can be, then mash them to a pulp.

Melt chocolate in a double boiler or microwave (be careful not to over-cook chocolate in the latter!). Add the habanero pulp, stir, and heat again until the chocolate is a thick & creamy yet liquid enough for dipping the strawberries.
Goes well with a glass of port.

From: Chile-Heads Recipe Collection
Posted By: David Bristor
Post Date:

The recommended recipe, from Ortega, calls for mixing a quart of softened vanilla ice cream or frozen yogurt with a half-teaspoon of grated lime peel and 3 teaspoons of diced, canned jalapenos. The food editor suggests putting a whole large fresh jalapeno (their quote: "more if you dare, seeded if you're a wimp"), a tablespoon of granulated sugar and the half teaspoon of lime peel in a food processor until they're finely minced, then adding a PINT of softened ice cream or yogurt, process then refreeze until firm.

From: Christina Craig
Posted By: Christina Craig
Post Date: Wed, 27 Jul 94

One package of lime jello (sugar-free can be used)
Make according to directions,add two grated jalapeno peppers when gelatin is slightly thickened refrigerate until firm. serve with your favorite whipped topping. Habanero jello can be made by using orange flavor jello and one or two (the choice is yours) habanero peppers.

From: Rex Flint, wrecks2@access.webcombo.net
Posted By: Rex Flint, To Pepperfool.com
Post Date: Tue, 15 Jun 1999

Serves 8; prep time 45-50 minutes + 2 hours for chilling.
In the bowl of a double boiler, beat the eggs and sugar, and stir in the cream, liqueur, ginger, and both chiles. Mix well. Place the double boiler over (NOT IN) water that is *barely simmering*. Stir constantly for 30-45 minutes, until the mixture has thickened some. Too high heat or a failure to stir constantly will get you scrambled eggs, not creme brulee...

When the mixture has thickened, strain it to remove the chunks of ginger and chile (this is optional, but I think it makes for a better creme brulee), and pour into 8 pyrex or ceramic serving cups. Chill for at least two hours, or overnight.

Shortly before serving, remove from the refrigerator and cover the top of each serving dish with an 1/8" (3mm) layer of sugar, all the way to the edges of the dish. Hit the top of each with a blowtorch until the sugar completely caramelizes. (Blowtorches are cheap, and handy to have for skinning chiles as well, so buy one. If you must, you can put the sugared creme brulees 1" under a hot broiler to caramelize the sugar.) Let cool until the dishes can be handled, and serve.

From: (Larry Hunter)
Post Date:

Preheat oven to 400 degrees. Cream the butter and sugar until light and fluffy. Add the lemon juice, lemon peel, and egg and beat well. Sift the dry ingredients together. Beat into the butter mixture. Place the mixture into a cookie press, and force the dough onto an ungreased cookie sheet. Bake for 8 minutes or until cookies are lightly browned.
Yield: 6 dozen
Heat Scale: Mild

From: Shamelessly borrowed from June 1993 Chile Pepper
Posted By: Stan England
Post Date:

Puree 2 (dried) habaneros in a blender with one peeled and pitted mango. Fold into a litre of softened ice cream and freeze.

Instead of dried habaneros, I used fresh 'preserved' in vodka. I was lucky enough to find some in London recently, chopped them up and covered them with vodka. Thanks to whoever recommended this a while ago.
I used dairy-free ice cream, worked fine.

From: Chile-Heads Recipe Collection
Posted By: Karin
Post Date:

You decide how hot to make it. What's mild to me may be hot to you or vice versa.

Boil together the sugars, corn syrup, water, chile and salt until the mixture reaches 300 degrees F. on a candy thermometer (hard crack). Stir the mixture only until the sugar is dissolved so it doesn't scorch.

Add the butter and soda, stirring until the mixture foams up. Add nuts and quickly stir them in. Pour the mixture onto a greased heat proof flat pan. Spread the mixture until it is very thin. Loosen from the sheet before it cools and hardens. Break into crude pieces.

From: Elsa Altshool
Posted By:Elsa Altshool
Post Date: Sat, 25 Oct 1997

Preheat the oven to 350 F. Butter a round cake pan, cut a round of wax paper to fit and line the bottom, and then butter the wax paper. Set aside.

in a small, heavy saucepan over lowest possible heat, or in the top of a double boiler set over simmering water, melt the chocolate with the Kahlua. Stir together until smooth and set aside to cool.

In the large bowl of an electric mixer set on medium speed, cream together the butter and 3/4 cup sugar until thick and pale yellow. Still beating, add the egg yolks one at a time, beating well after each addition, until completely incorporated. Turn the speed to low and mix in the chocolate mixture until thoroughly combined. Blend in the vanilla. Add the flour, cinnamon, almonds, and jalapenos and continue beating until combined well.

In a separate bowl, with a hand or electric mixer, beat the egg whites with a pinch of salt until they form soft peaks. Add the remaining tablespoon sugar and continue beating until soft peaks are formed. With a rubber spatula, fold one-third of the egg whites into the chocolate batter until thoroughly combined. Then fold in the remaining egg whites gently and continue folding until no streaks of white are visible.

Pour the batter into the prepared pan and bake in the center of the oven for 25 minutes. The cake will seem quite soft and under baked in the center. This is the way it is supposed to be. Let cool in the pan on a wire rack to room temperature or for at least 1/2 hour. Run a thin, sharp knife around the edge, invert the cake onto a cake plate or footed cake stand, and peel off the wax paper.

NOTE: This cake can be served plain, dusted with confectioners sugar and each serving mounded wtih Kahlua-flavored whipped cream.
Serves 6 to 8

From: Desserts with a Difference - by Sally and Martin Stone
Posted By: Karen Mintzias
Post Date:

Melt butter and chocolate chips together in a microwave or a double boiler. In a large bowl, beat eggs with salt until foamy. Slowly beat in sugar until well blended. Beat in vanilla. With a wooden spoon, stir in the chocolate mixture until almost blended. Stir in flour and cocoa until almost blended. Stir in chopped seeded ***(I don't seed ANY chile pepper) peppers and nuts. Pour into a buttered 9 X 13 inch pan. Bake at 350 F for 25 to 30 minutes or until top crust cracks and inside looks moist but not runny. Cool. Do not try to cut brownies while warm. Top with chocolate cream cheese icing, **** I don't put icing on top of brownies but, the recipe is below if you care for icing on brownies.

Chocolate Cream Cheese icing:

Cream cheese and butter. Add vanilla and milk. Add cocoa and 2 cups powdered sugar. Blend well. Add remaining powdered sugar and mix to desired spreading consistency. Frost brownies.

From: Stephen and Grace Harris and the title was: Jalapeno Brownies. *'s are my modifications.
Posted By:ANNE M. LAFOND-WALKER
Post Date: Thu, 24 Jul 1997

Basically a lattice topped double crust peach pie, recipe out of an old gourmet magazine, to which 2 tbl of pulverized fresh hab was added ( about 4 whole habs ).

Kind of sneaky if the eater didn't know as the tiny orange bits of death disappear against the shinny, sticky peach slices..

Serve with a cold crisp white wine.
It was made for a "hot" halloween party with chili as the theme.

From: YODA
Posted By:YODA
Post Date: Wed, 29 Oct 1997

Pfeffernusse is a traditional German Christmas cookie. The Danes and the Swedes also claim this Christmas tradition as their own calling these cookies Pebernodder and Perrarnotter respectively. The name Pfeffernusse, Pebernodder, or Perrarnotter translated into English is Pepper Nuts. These are somewhat different than the ones you can buy in the stores at Christmas time. Instead of being hard, dry spice cookies, these are soft, moist spicy cookies with a medium hot disposition. Their heat is derived from ground Jamaican Scotch Bonnet peppers. (Note: The European/Scandinavian versions of this cookie do NOT call for Scotch Bonnet pepper. That is my contribution.)

You can control the heat to make these milder or hotter as you desire by varying the amount of ground Scotch Bonnet Pepper you use. If you want them really mild, you can leave out the ground Scotch Bonnet altogether or if you like them blazin', try 1-1/2 to 2 teaspoons of ground Scotch Bonnet instead of the 1 teaspoon called for in the recipe.

Beat the eggs with both sugars until the mixture is very thick and almost white. Add lemon rind, candied fruit, almonds, baking soda and spices. Mix well. Add flour a little at a time and stir in thoroughly until mixture is very heavy and will form a ball when kneaded in the hand without sticking to the hand. Turn dough out onto a lightly floured board and form into several rolls, approximately 1 inch in diameter. Cut the rolls into 3/4 inch slices. Arrange the slices on a buttered cookie sheet, leaving approximately 2 inches between cookies in all directions. Bake in a 300 degree F. oven for approximable 15 minutes or until the bottom of the cookies brown. Remove cookies from the oven and allow to cool for approximately 5 minutes.

Remove cookies from cookie sheet one at a time and dunk in a bowl of light rum for 3 seconds. Drain each cookie briefly and then coat with confectioners sugar. Place cookies in single layers on racks or cookie sheets or cardboard covered with aluminum foil and allow cookies to dry for several hours (overnight is best). Carefully remove cookies and place in plastic bags or other airtight containers for storage. These cookies will remain delightful for at least a month if they are stored in airtight containers.
Makes about 4 dozen cookies.

From: Chile-Heads Recipe Collection
Posted By: Carl
Post Date:

• 1 3/4 cups pumpkin puree
• 3/4 cup granulated sugar
• 1 teaspoon ground allspice
• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon plus 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/3 cups shortening
• 1 cup plus 2 tablespoons milk
• 1 egg white -- beaten
• 1/2 teaspoon ground cinnamon
• 1/4 cup sugar

Combine pumpkin, 3/4 cup sugar, and allspice; stir well, and set aside. Combine flour, 1/2 cup sugar, baking powder and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle 1 cup of milk evenly over surface; stir with a fork until all dry ingredients are moistened. Shape into a ball; chill. Roll out to 1/8-inch thickness; cut into 4-inch circles. Place 1 tablespoon of pumpkin mixture in the center of each circle. Moisten edges with additional milk; fold in half, and press edges together with a fork. Brush empanadas with egg white; place on ungreased baking sheets, and bake at 450 degrees F for 8 to 10 minutes or until golden. Combine 1/4 cup sugar and cinnamon; sprinkle over empanadas while still warm.

NOTES : Makes 1 1/2 dozen.

Origin: Lone Star Legacy I (Pumpkin Patch Website)
Posted By: bobbi744@sojourn.com

Chill a large metal mixing bowl in the freezer or fridge.
Seed the chile and crush it in a mortar and pestle or puree it in a food processor.

In a 2-quart heavy sauce pan over very low heat melt the chocolate with the coffee, rum, crushed chile and butter stirring from time to time. When the chocolate and butter are melted and the mixture is shiny and smooth remove from heat and whisk in the cream. Stir 'til smooth and set aside.

In the chilled bowl, beat the eggs with an electric beater set on highest speed until they are pale and creamy colored; add the sugar a little at a time beating all the while. When all the sugar is beaten in, beat the mixture until it is very thick and creamy -- 2-3 min. Beat in the 1 1/2 cups cream, and continue beating until well combined. (You can do all this with a whisk, but a hand held electric mixer is faster and easier.) Beat in the chocolate mixture, stopping once in a while to scrape down the sides of the bowl, until the mixture is completely combined.

Chill the mixture for at least 1/2 hour. Freeze according to your ice cream freezer's directions .

For a totally different "hot" chocolate flavor, omit the chile and add 1/4 to 1/2 cup crystallized ginger cut into 1/4" hunks to the mixture before chilling.

From: Libby Goldstein, libby@igc.apc.org
Posted By: Libby Goldstein, Via: Chile Head Mailing List
Post Date:

Melt redhot candies in boiling water. Add jello and applesauce. Chill.

From:
Posted By:
Post Date:

Cream butter in a large mixing bowl; add sugar, beating until light and fluffy. Add egg, vanilla and cinnamon extract, mixing well.

Combine flour, soda, salt, ground cinnamon and ground pepper, mix well and add to creamed mixture, blending well. (Dough will be very stiff)

Divide dough into thirds; roll each portion to 1/8 inch thickness on lightly floured waxed paper. Cut with desired cutters, and place 2 inches apart on lightly greased cookie sheets. Bake at 375 for 8-10 minutes or until lightly browned. I found 6 minutes to work best in my oven. Remove to wire rack to cool.
Yield about 5 dozen.

From: Christmas Cookies published by Oxmoor House with Southwestern (cinnamon and pepper) variation by Karen Elizabeth Stober.
Posted By: Stober, Karen E, SITS, kstober@att.com
Post Date: Mon, 8 Mar 1999

Heat oven to 300 degrees. Whisk egg, egg yolks, 1/3 c Brown Sugar and salt in nonreactive bowl until just blended.

Scald cream and vanilla in a saucepan over medium heat; remove from heat; rapidly whisk in half to egg mix until smooth; add back to cream in saucepan; bring back to just below a simmer (stir constantly) until custard coats back of a spoon; remove from heat.

Pour custard into 4 4 ounce ramekins; place in hotel pan; plan pan in oven; fill with enough water to reach 2/3 up the sides of the ramekins; bake until set (about 35 minutes); refrigerate 3 hours.

To serve; sprinkle each custard with 1/4 teaspoon chile powder; top with sifted brown sugar; broil until sugar is melted, not burned.
Chef's Note: Heat scale = mild Sweet scale = medium

From: Chef Nathan Peterson, Fourth Street Grill, Berkeley,
California. Adapted from "Hot Spots Spicy Recipes from America's Most Celebrated Fiery Foods Restaurants" by Dave DeWitt, 1992
Reprinted in Food Arts Magazine June 1993, page 82
Posted By: Dorothy Hair Davis
Post Date: 3/94]

Although mild to the taste, the flavor of the chile really comes through in this pie.
Warm Chocolate Pie Pastry:

Sift all the dry ingredients together into a food processor. Add the shortening to the flour. Cut the butter into chunks and add to the food processor and process until it is cut into very tiny pieces, about 1 minute. Add the water and continue to mix until the dough wraps itself around the blade and forms a ball. Wrap the dough in plastic and refrigerate for at least ½ hour. Pastry can be kept in the refrigerator for about a week or it can be frozen for several months. If frozen, defrost slowly in refrigerator before using.

Pie Filling:

Preheat the oven to 425 degrees. Line a 9-inch pie pan with the chocolate pie pastry and set aside. Combine the butter and hot fudge and microwave on High for about a minute. Set aside. Combine the eggs, corn syrup, sugar, fudge mixture, and vanilla. Stir in the pecans and pour mixture into the pie shell. Bake for 15 minutes, then reduce the heat to 350 degrees and continue baking for an additional 30 minutes, or until the edges are set.
Serves: 8 to 10
Heat Scale: Mild

From: Fiery Foods Super Site
Posted By: The Pepper Fool
Post Date:

Whip together. Pour into the above mixture and stir together. Leave the vanilla beans in the mixture as well.

Place the mixture in a double boiler & heat, stirring frequently. Water should be at a constant low boil. Custard will finally thicken enough to coat a spoon well. Remove the pan of custard from the water & strain it to remove the vanilla beans & egg parts.

Fold the above ingredient into the ice cream mix with a spatula.

From: Chile-Heads Recipe Collection
Posted By: M.Foster
Post Date: