Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Author: Vkaryl

Love to cook, love to eat.... first thing I'm gonna do is share a truly awesome chocolate recipe!

Cranberry Chutney

Historical background: years ago (like in the late 70s-early 80s) I had a subscription to Sunset Magazine. One month there was an article about a lady who lived near the ocean in SoCal, and her love of canning all the wonderful produce available from the farmers’ markets. One of the recipes that was included was for the most yummy-sounding Cranberry Chutney – it was just mouth-watering thinking about it, seemed as if it would be better than any cranberry relish dish ever invented for Thanksgiving. So I cooked up a batch.

I WAS better than any relish dish ever. For the next umpty years I made at least one batch a year. Then somehow I lost the recipe, and for the last almost 10 years, I’ve been chutney-less. Since the advent of the ‘net and search engines, I’ve searched for it desultorily with no results; I even at one point called Sunset – but they couldn’t find it either.

Well, a couple of weeks back, I was doing my once or twice a year search for it – AND I FOUND IT! Bless Google…. so now I’m one happy camper – I made a batch of my chutney just the other day, and it tastes just as good as I remember.

I’d printed the recipe…. and it’s a good thing I did, because since then my boot drive crashed resoundingly, and anything in my documents newer than June is gone (because my last archive CD has disappeared as well, and I really can’t blame the cat….)

So without further ado, here’s the recipe for the best Cranberry ANYTHING you’ll ever have with turkey!

Recipe Source: Sunset Magazine (date unknown)

Prep/Cooking Time: about 1 hour, plus boiling water bath canning time at your altitude


4 c fresh or frozen cranberries, picked over and stemmed
2 c sugar
1 c water
1 tsp whole cloves
2 3 inch pieces cinnamon stick
1 tsp whole allspice
1/4 tsp ground cardamom
1 tsp salt
2 Granny Smith apples (about 6 oz each), cored, chopped
2 firm pears (any variety, about 6 oz each), cored, chopped
1 small red onion (about 5 oz), chopped
1 c golden raisins
1 c diced celery
1 c pecans, rough chopped


In a large stockpot, combine cranberries, sugar, water, spices, and salt. Bring to a boil over medium heat, stirring frequently to dissolve the sugar. Cook until the cranberries begin to pop, about 10 to 12 minutes. Adjust the heat so the mixture simmers.

Stir in apples, pears, onion, raisins, and celery. Continue to cook, stirring frequently, until thick, 15 to 20 minutes longer, remove from heat, and stir in pecans. Remove the cinnamon sticks and any of the cloves or allspice easily found.

Pack into sterilized half-pint jars, and follow your favorite directions to process in boiling water bath canner. Makes 11-12 half pints.


Chocolate Pasticcios

Recipe Source: Jaques Pepin ex Gourmet Magazine (or maybe it was Bon Appetit!)



1 1/4 cups flour
1/4 cup sugar
1/4 lb chilled butter; cut into pieces
1 large egg yolk
2 tablespoons ice water


3 oz butter; cut up
12 oz semisweet chocolate chips
1/4 cup light Karo
8 large egg yolks; freeze whites for other uses



Place flour and sugar in work bowl of processor fitted with steel blade. Pulse briefly to mix. Add 1/4 lb butter in pieces and process until mixture resembles coarse meal. Add the egg yolk and water and process only until mixture forms a ball. Wrap airtight and refrigerate for at least one hour, or as long as a few days, or freeze for as long as three months.


Prepare filling while pastry is chilling since filling must cool to room temperature before use, and must not be refrigerated or it will become too firm. It may wait at room temperature for several hours if necessary.

Place 3 oz butter and chocolate chips in top of double boiler over hot water on moderate heat; cover for a few minutes until almost melted, then stir until smooth. Stir in Karo. Stir (do not beat!) 8 yolks in a bowl just to mix; gradually add about 1/3 cup of chocolate mixture to yolks, combining fairly well. Stir the egg yolk mixture gradually into the remaining chocolate mixture, combining very well. Reduce heat to low and cook, stirring constantly, for five minutes.

Remove top of double boiler from hot water. Let stand, stirring occasionally, until cooled to room temperature.


Flour a pastry board or cloth and rolling pin. Work with half the dough at a time, reserving other half in refrigerator. Flatten dough slightly and turn to flour all sides. Roll the dough very thin – about 1/16th inch. Cut into rounds with 2 inch plain-edged cutter. Ease rounds into mini-tartlet pans. Repeat with remaining dough, rerolling scraps only once. Place the filled pans on a cookie sheet and freeze until dough is firm, at least one hour, or overnight (or up to three months).

Remove pans from freezer, place square of foil into each shell, and fill with dry beans or other blind-baking aids. Bake in preheated 400° oven about 12 minutes, reversing pans back to front halfway through baking to ensure even browning. Check at 10 minutes – pastry should bake until really golden. Remove from oven, remove beans and foil, reserving beans to reuse for this purpose only, and cool tart shells in pans.

Fill and finish:

When shells are cool, place a well-rounded teaspoon of filling into each (do not spread – filling will run and level during baking). Bake in preheated 300° oven for 12 minutes, reversing pans back to front halfway through baking. Tops will feel dry to touch but filling will still be soft. Do not overbake!

Yield: appx. 36

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