S8 EXPERIMENTING WITH new recipes is risky. If the thing bombs, you waste money. In the case of exotic creations, you can waste a jot of money. However, there’s. nothing to beat the pleasure when you find an exotic recipe, put time and money into it and have it turn out a success Story. Here’s my latest success story, including the original recipe, all my observations when preparing it and some_ recommendations for simplifying the procedure and cut- ting costs. I estimate that this dessert, prepared as directed, costs about $16. To offset the high cost is the fact that the finished product is so ricl: that very small slices are all a guest can manage so the recipe will serve up to 16 people. Layered Frozen Mousse Torte .For variety, substitute your favorite flavor premium ice cream for coffee ice cream. 1% cups chocolate wafer crumbs -- approximately 30 wafers (Note: 1 crushed 30 wafers and it didn’t measure nearly enough. Use the whole box!) 6 tbsp. margarine, melted 2 tbsp. sugar 2 thsp. margarine 2 tbsp, sugar 1 cup chopped almonds (I used flaked almonds) Ya cup cold water 1 cup sugar 1 (8 oz.) package-cream cheese, softened ; 6. — 1 oz. squares semi-sweet chocolate, melted wicCreadie fi ‘rit, BUDGET BEATERS !¥2 cups whipping cream, whip- ped 1 pint premium coffee ice cream Preheat oven to 35G6°F. Stir together crumbs, 6 table- spoons margarine and 2 table- spoons sugar in small bowl; press onto bottom and 2 inches up sides of 9-inch springform pan. Bake 10 minutes. Meanwhile, melt 2 tablespoons margarine in medium skillet over medium: heat. Stir in 2 table- spoons sugar and almonds. Cook one minute. Reduce heat to low; continue cooking almonds until golden brown, stirring constantly. Spread hot almond miature over hot crust; press down tightly. Cool. Stir together water and ¥% cup sugar in stnall saucepan. Bring to a boil; reduce heat to medium. Simmer 3 miautes. Beat cream cheese in large mix- ing bowl at medium speed with electric mixer until smooth. Grad- ually add sugar mixture, scraping bow! as needed. Blend in choco- late (use mixer). Fold in whipped cream (use rubber spatula). Spread haif the chocolate mix- ture over almonds, Refrigerate remaining chocolate mixture. Place springform pan in freezer for 2 hours or until chocolate mixture is firm. Soften ice cream to spreading consistency. Spread over chocolate mixture; top with remaining chocolate mixture. Freeze several hours or over- night. Let stand 10-15 minutes at room temperature before cutting. Garnish with whipped © cream, chocolate lace (recipe follows) and coffee beans if desired. Serves 10-12 (more!). Chocolate Lace I’m scrapping their instructions for these! Here’s how they’re real- ly made. The idea is to melt some chocolate (2 squares, semi-sweet) with alittle shortening (1 teas- poon), coo) and then pipe pretty designs onto wax paper, using a pastry tube or a plastic squeeze bottle. . What you’re aiming for is about 14 or 16 airy little lace squiggles, about 1%? by %’*. Don’t make them too big as they will topple when you set them on the cake. Rest the wax paper on a cookie sheet before you start. so you can firm the lace in the freezer. To decorate the torte, pipe or spoon mounds of whipped cream ajl around the edge (top of torte). Press the Jace bits evenly into the cream, standing them upright. I scrapped the coffee bean idea. PARK ROYAL Cele l. GOLFGREEN LAWN FOOD 9 kg, our reg. 17.99 SALE 12.99 PEAT MOSS 4 cu. fi. bale, our reg. 9.99 SALE 6.99 * We have lots of stock in store. * Closing soon for the season ° Shop now for the best selection at the !owest prices COLFCGREEN 20-3 ay « *QB3ay 3h2 38S B78 7 Does he cook? exp J.A. HENCKELS 4 Star 4 pe. set Regular $165 | sag &00 WUSTHOF TRIDENT Grand Prix $ i 4 goo 3 pe. Set Regular $200 ~ Does he like the outdoors? weed bow | Victorincx — Swiss Army Climber 13 functions 42> | Does he like to fish? ieorsiyony 3 pe Fillet Blade Trader rt Regular $55.00 House of Knives across from London Drugs 922-8801 .. Move Than Just Knives!