In the top of a double broiler, melt the chocolate and butter over
warm water. Remove from heat. In a large mixing bowl, beat the eggs
and sugar until light and fluffy, blend into chocolate mixture. Blend
in vanilla, flour, and salt. Stir in toffee candy. Spoon the mixture
into a greased 9 inch square baking pan. Bake at 325ºF. for 45
minutes. Cool in pan before cutting into squares. Makes 4 dozen

Prep Time: 10 minutes
Baking Time: 45 minutes
Serves 8

Directions
1. Preheat the oven to 400F. In a large bowl, whisk the eggs, brown
sugar, corn syrup, maple syrup and butter until blended.

2. Place the walnuts in the pie shell. Pour in the liquid mixture.
Bake for 10 minutes, then reduce the heat to 325F and bake for about
35 minutes, until the center of the pie is set but still jiggly.
Transfer to a rack to cool completely before serving.

Per serving: 551 Cal.; 9g Protein; 32g Fat (8g saturated); 63g
Carb.; 129mg Sodium; 125mg Chol.; 2g Fiber

Village Tips
*If pure maple syrup isn’t available, substitute an additional 1/4
cup light corn syrup and 2 teaspoons maple extract for the maple
syrup in step 1.

Prep Time: 20 minutes
Baking Time: 25 minutes
Serves 8

Directions
1. Preheat the oven to 350F. Grease a large baking dish.

2. Combine the sweet potatoes and butter in a large bowl; mix until
well blended. Add the eggs, sugar, evaporated milk, lemon juice,
vanilla, cinnamon and salt; mix well. Stir in the pecans and
coconut.

3. Spoon the sweet potato mixture into the prepared dish. Bake 20
minutes or until heated through. Arrange the marshmallows over top.
Bake for about 3 minutes or until the marshmallows are puffed and
golden brown.

Per serving: 533 Cal.; 8g Protein; 22g Fat (4g saturated); 80g
Carb.; 356mg Sodium; 85mg Chol.; 4g Fiber

Village Tips
*If your shredded coconut has become dry and brittle, soak it in
milk for 20 minutes, then drain (saving the milk to use in baking).
Blot the coconut flakes with paper towels and use as recipe directs.

*To cook and mash sweet potatoes, peel and quarter; place in a large
pan of salted water and bring to a boil. Reduce the heat and simmer
20 to 25 minutes, until tender. Let cool slightly, then mash with a
potato masher. The mashed potatoes can be prepared up to 24 hours in
advance. Cover with plastic wrap and keep in the refrigerator until
ready to proceed with step 1.

Prep Time: 10 minutes
Baking Time: 45 minutes
Serves 8

Directions
1. Preheat the oven to 400F. In a large bowl, whisk the eggs, brown
sugar, corn syrup, maple syrup and butter until blended.

2. Place the walnuts in the pie shell. Pour in the liquid mixture.
Bake for 10 minutes, then reduce the heat to 325F and bake for about
35 minutes, until the center of the pie is set but still jiggly.
Transfer to a rack to cool completely before serving.

Per serving: 551 Cal.; 9g Protein; 32g Fat (8g saturated); 63g
Carb.; 129mg Sodium; 125mg Chol.; 2g Fiber

Village Tips
*If pure maple syrup isn’t available, substitute an additional 1/4
cup light corn syrup and 2 teaspoons maple extract for the maple
syrup in step 1.

*To make maple-leaf garnishes, roll out leftover pastry scraps (or
use additional pie-crust dough) and cut out shapes with a leaf-
shaped cookie cutter; place on a baking sheet and bake until lightly
browned.

            Do u lick ghee rice hear is the recipe for u

INGREDIENTS      quantity

   Rice           2 cups

   Ghee           20 gm

   Cloves         4 no

   Bay leaf       1 no

   Cardamom      3no

   Large onion   1 no

   Star anise     1 no (optional)

   Cinnamon       1 medium stick

   Water            4cups

Method

1…heat ghee in a flat vessel or in a

Presser cooker

2. Add bay leaf cinnamon cardamom star anise cloves

Sauté and than add onion

3. Than add rise nice stair it mix well

4. Add the water and cover it and cook for time 5min

5. Whae rice is half done put for dome (Presser cooker)

 No need dome

 6. After finessed garnish with fried onions or whit  boiled vegetables

Serve it hot with any spice gravy your guest

Please tell me u r replay

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