My Chocolate Fantasy

Julie Spear asked:


If you are planning to put up a small business, you may consider starting a business that sells products that people will always want. So, what do people want? Of course, the food industry is the obvious choice. However, you should consider that putting up a restaurant can be quite a hassle. You have to have a kitchen, rent a large place to accommodate enough customers and you also need to purchase a lot of ingredients for cooking not to mention that you also have to hire waiters/waitresses, and chefs.

So, aside from restaurant, you can still consider staying with the food industry by putting up your own chocolate store. You have to consider that chocolates are one of the most popular foods in the world. Although chocolates have been around for centuries, it is still one of the most sought after treat that people all over the world loves to eat.

You have to consider that from children to old people, chocolates bring happiness. It has been found that this delicious treat can make depressed people happy and is better than any other anti-depressant drugs available in the market today. Even diet fanatics have been lured by chocolates to bend their diet rules a little. In fact, you may have caught your spouse or your sister who is in a strict diet sneaking in the kitchen to bend the dieting rules a bit by eating just a tiny amount of chocolate.

Even dieters have humorously said that chocolates are their number one enemy but almost always end up being defeated. As you can see, everyone has their guilty pleasures with chocolates. So, if you are thinking of a great business, you should consider opening a chocolate store.

However, before you rush on and put up your chocolate store and start selling different kinds of chocolates, you have to consider that not every chocolate is the same. You have to make your chocolate store popular, so you have to sell popular chocolates. And, not just any popular chocolates, you have to be sure that you sell only the finest chocolates and in time, your store will have the reputation of selling one of the world’s finest chocolate where people would always want to buy from.

You have to consider that there is a lot of country that produces different kinds of chocolates. However, only a handful of countries produce high quality chocolate that everyone will love. One country that you should consider is Belgium. Belgium is known for producing one of the world’s finest chocolate and if you are considering starting a business that sells only the finest chocolates in the world. You should consider selling Belgian chocolates.

It is recommended that you should purchase Belgian chocolates in bulk for your stock because you will be able to acquire huge discounts and resell them at the same retail price. By purchasing Belgian chocolates in bulk, you will see that you will save a lot of money and you will be able to keep your customers happy because of the cheaper price you offer for these fine chocolates.

Online bulk buying of Belgian chocolates can also get you greater discounts and great promos. Online shopping is cheaper, and it’s more convenient. So, consider this option if you are looking for different kinds of Belgian chocolates for your chocolate store.

In time, you will see that you will have regular customers purchasing chocolates from you. If you want to sell a lot of Belgian chocolates, you should consider putting up your fine chocolate store in a place frequented by tourists, such as the airport and a bus station. You can also consider putting up a chocolate store in the mall.

Always remember that you are the chocolate seller and you should never ever touch your products if you want to make a large profit. Although you may be tempted to eat just one, you have to consider that once you start eating, you can will always want some more.

Julie Spear asked:


In the late 1800′s, chocolate makers already used molds made from metal. This made it possible to shape them either as flat or three dimensional. Plastic soon replaced that as these were expensive to produce making it possible for amateur chocolatiers to make these at home.

When you buy chocolate molds from the craft store, make sure that this is made from strong plastic that has intricate designs so the finished product will come out beautifully after it comes out of the freezer.

Remember that this must never be washed using soap as this can mare the taste of the chocolate. You should simply use hot water and then dry it thoroughly using a dry cloth.

Each time you use the plastic mold, make sure to wipe it clean. Greasing, spraying or dusting is not needed as this will ruin the appearance of the finished candy.

But there is an exception to that rule. If you will be mixing your chocolate with some marshmallows, candy sprinkles, jellies or cooked candies, then you must first grease or spray the chocolate mold with oiling spray. This will make the chocolate easy to remove from the mold and if you are going to make another batch, the good news is that you only have to oil spray it once.

Next thing you need to learn is how to properly put chocolate filling into the plastic sheet. For that, you use a regular teaspoon and fill each cavity with chocolate. Some of the chocolate might spill out but don’t worry because you can clean that up later on.

There may be some air bubbles trapped within the chocolate. To release it, tap the filled mold on the counter to settle the chocolate. Another way is to hold the mold horizontally then gently drop it on the counter. You will probably have to do this several times until there all the air bubbles have been removed.

When the chocolate is ready, this is the time that you put this in the freezer. This is because it is the coolest place in the house taking it less time for the chocolate to harden so you can reuse the mold if you are making another batch of chocolates.

You will know when the chocolates are ready by looking at the back side of the mold. If the cavity appears to be graying, this means that the second you turn this over, the chocolate will easily fall off to the tray.

If it doesn’t fall off on its own, you can tap it firmly. If this does not work, perhaps it needs a little more cooling time in the freezer so put it back in for a few minutes and then try again.

If you happen to have some leftovers from filling the mold, don’t throw it away because you can use it again in the future. Just wait for the chocolate to harden so you can scrape it off and then wrap it in waxed paper.

You don’t always need to make chocolate creations from molds even if this is the conventional way of doing it. The other option is to dip it in with other things like cookies or fruits so you have your own chocolate fondue as part of your dessert.

Chris Alleny asked:


In recent years, chocoholics and chocolate lovers have more reasons to celebrate and to eat more chocolates with less of the guilt. Recent studies show that cocoa actually contains a substantial amount of antioxidants that is even higher than black tea or red wine! That’s a lot of antioxidants to help fight free radicals that cause various ailments, from heart disease to cancer. Chocolate studies also show that cocoa lowers blood pressure and can offset chocolate’s high sugar level. Still, there are chocolates that are healthier than others. Dark chocolate, for instance is healthier than milk or white chocolate because of its higher cocoa concentration. There are also more alternative choices for healthier organic chocolates made from natural ingredients. Some, targeted for vegan chocolate lovers, contain soy instead of milk. Diabetic chocolate, targeted for those who have diabetes, are also available in the market. If you eat a lot of chocolate and are worried about how it will affect your health, organic sugar-free chocolates are a good alternative.

Organic chocolate

In today’s market, following the organic foods band-wagon, there are organic chocolate manufacturers that use high quality organic ingredients that meet or exceed organic standards for qualification. For a chocolate to be certified as organic, it should not contain any genetically modified ingredient. In producing milk chocolates, only milk that is free of recombinant Bovine Growth Hormone (rBGH), an artificial hormone given to cows for increasing their milk production, can be used. Organic chocolates are made from organic cocoa, which are cultivated in small pots and are grown under a canopy shade to preserve the natural way it grows in its native tropical environment. Many of the cocoa that are grown in big plantations are sprayed with pesticides to prevent the development of diseases and to ensure its proliferation. According to the Pesticide Awareness Network (http://www.panna.org), cocoa plantations are second only to cotton plantations in the use of pesticides. Growing cocoa organically ensures that there are no pesticides involved. Biologists, in recent years, were able to determine and create environmentally sound farming methods that maintain biodiversity for cultivating cocoa organically, which at the same time, protects the winter habitat of migratory songbirds. Most organic cocoa manufacturers are also fair trade certified, which ensures that the labor that went into growing and cultivating the cocoa was fairly compensated. Under the fair trade agreement, sugar and cocoa farmers receive a fair share for their produce and thus helping to elevate their quality of life. Not only are organic chocolates politically correct and environmentally safe, they are also intriguingly delicious. Because organic chocolates are somewhat of a specialty, there are many varieties and flavors that are unique to organic chocolates and are worth the adventure for the true lovers of chocolate.

Soy chocolate

For those who are lactose-intolerant or are allergic to milk, or for those who are simply interested in Vegan products, soy-milk chocolate is a revelation. Some soy chocolate products claim that they have the “rich milk chocolate taste without the milk.” Most of these chocolates are GMO-free, non-dairy, lactose free, rich in soy isoflavones, and 100% vegan and healthy!

Chris Alleny asked:


Is dark chocolate really healthy for you? It’s been advertised as being good for us, but it can be hard to tell what’s real and what’s not. If you’re not sure whether the benefits you’ve heard about are really available from chocolate, here are some of the basics to help you decide.

Dark chocolate’s primary benefit comes from flavonoids, a type of substance that falls under the umbrella of antioxidants. Many of the diseases we suffer from can be caused or aggravated by oxidant damage to our cells. Antioxidants can help reduce these problems, including some of the effects of aging, by preventing the completion of the oxidant reaction.

They capture damaging free radicals, and can be very beneficial to us. Some foods have more antioxidants than others. For instance, while they’re present in strawberries, you’ll find almost eight times as much of these chemicals in dark chocolate. Chocolate also has the ability to reduce blood pressure, since it contains nitric oxide, and may help with internal hormonal balances.

It’s also been said that a small bar of chocolate daily can be good for your heart. That’s because of the aforementioned blood pressure benefits, and also the fact that it can help reduce LDL (bad) cholesterol as much as ten percent. Chocolate also stimulates the production of endorphins and serotonin, contains caffeine, theobromine and other stimulants, and tastes good. That means it has a lot of appeal.

The downsides are that it takes a lot of chocolate to have a big effect, and chocolate is a fairly fatty food. A third of the fats in chocolate are monounsaturated, and two thirds are saturated and able to affect your cholesterol. Another problem is that this high fat content, combined with the sugar in chocolate, means weight gain is a possibility if you eat too much.

Studies have used about three and a half ounces of dark chocolate each day to determine its benefits. That translates into about four hundred calories. While that might not sound like much, consider that it’s the same as eating two small doughnuts, and that an extra four hundred calories per day could result in a gain of almost a pound a week.

That means that if you’re eating a lot of chocolate to get its benefits, you’ll need to increase your activity level and adjust your diet accordingly to avoid weight gain. To keep from eating too much, take the time to taste and appreciate chocolate every time your consume it. These health benefits are also available only from dark chocolate with sixty-five percent or higher levels of cocoa.

Milk chocolate has much lower cocoa content and can’t offer those health benefits, and white chocolate contains no cocoa at all. Chocolate bars made of pure chocolate or chocolate with minimal flavorings are the best choice. Avoid nougat, caramel, and similar fillings, which can reduce the benefits chocolate is offering. So enjoy your dark chocolate and feel good that you might being doing your health a small service.

Joe Young asked:


The best chocolate bars are the ones that hold the greatest memories of being at the movie theaters, the carnivals, at halloween, at home watching your favorite show.

As children we all had our favorite best chocolate bars. For me it was one thing, for my friends another. We all hovered around the same top three best chocolate bars at that time. They were the Snickers, Baby Ruth and the Musketeer chocolate candy bars. Although another favorite of mine was Hershey’s milk chocolate almond candy bar.

Man, that was back in the day when we could buy a chocolate candy bar for .35 cents and a soda for .55 cents and still get some penny candy all for under a dollar! I am old, it has finally happened, I am old. But I still like my favorite chocolate candy bars.

The Best Chocolate Candy Bars

1. Snickers Candy Bars

2. Hersheys Candy Bars

3. Baby Ruth Candy Bars

First up is the Snickers bar. This bar is made by the company Mars, Inc. and has existed since 1930. Named for one of the Mars families horses, it has been popular since. It used to be known as Marathon outside the US, but that name was changed to Snickers. Why is this one of the best chocolate bars ever made, well because it is delicious that’s why!

Peanuts, nougat, caramel all covered in milk chocolate make this bar have a little bit of everything all in perfect balance. I love the crunchiness of the nuts mixed with the chewy caramel and nougat. The nuts and caramel separate it from the bland and boring Three Musketeers and Milky Way. There are certain times I crave a good chocolate bar, and only a Snickers will do. For that it ranks high on my list of best chocolate bars.

Second on the list is the Hershey chocolate almond bar. This bar is the my favorite Chocolate Bar and the one that is simple but satisfying. The first bar was introduced in 1894 and while variations exist, when one wants a good old fashioned American chocolate bar, Hershey, is the one to enjoy.

Finally, there’s the Baby Ruth. A little historical fact floating around is that the Baby Ruth chocolate candy bar was named after Ruth Cleveland, President Clevelands daughter. Some think it was named after **** Ruth, but either way it is one of my favorites that I got many cavities eating.

So, this may not be your pick, but they are representations of a time when health and chocolate eating were not on everyone’s mind as today. They were meant for a snack, not your main meal. These were the top ones you went for at halloween too. So, what’s your favorite?

Also, I discovered a couple of days ago a place called The South Bend Chocolate Company in Indiana. They have a line of signature chocolate candy bars. Here is where you move up from the average, everyday, supermarket candy bars. Now, it is gourmet, the finest of ingredients, cocoa butter, milk, nuts, the best recipes from the best. So, check it out, I already want to visit this place and their chocolate cafe!

Julie Spear asked:


Making chocolate is challenging. To help you along the way, here are some tips you should know.

First, water is the enemy of chocolate so make sure that the two do not come into contact with one another otherwise, your chocolate will become grainy.

If you are using white colored chocolate and want to add coloring to it, never use regular food color or food color paste since this too contains water. You should only use powdered or gel varieties.

When you are adding color to chocolate, add this in small quantities and stir before adding more. This is because putting in might change the color of your chocolate making it too bright. If this happens, this can be remedied by diluting the shade using some more white chocolate.

Apart from powdered or gel varieties of color, you can also use artist brushes to paint designs into your mold. Another option is to use lollipop sticks or even toothpicks so you will have better control in making the finished product.

When you are done using the chocolate mold, never wash this with soap as this removes its stickiness. Just use water and after rinsing, dry this properly to prevent spots from appearing that will also make it difficult to release the chocolate from the mold.  But if it is already difficult to remove, the next time you use the mold, apply a light coating of vegetable oil as this always does the trick.

Should there be some chocolate on the edges of the mold, remove it using a butter knife. Remember this can be reused by simply melting it again and then pouring this to the next batch of whatever you are making.

If your melted chocolate is too thick to paint, add some parafinflakes until you get the right mixture. If you don’t have this, you can also use vegetable shortening or cocoa butter.

Chocolate when melted and poured into the mold was immediately be placed inside the freezer for several minutes. To remove it, you simply have to turn this over onto a tray. If it does not come out on its own, you can tap it gently or pour some hot water in the back.

Some people paint the chocolate after it has been taken out of the freezer. To do this, you must hold the mold over you head so you can see it from the right side. If there are any air bubbles, tap the area where they are using your fingers until it pops.

If you happen to make a mistake while painting, don’t worry. You should just put the mold back into the freezer so it will be easy to remove when it hardens and you can easily correct it. The rule of thumb when it comes to painting is to finish one color first before moving on to the others.

If you are not good painting all the details, do what many people do and that is to simply use just one solid color.

By following these chocolate making tips, you will be able to make chocolate for any occasion all year round. You can give this away as gifts or serve this as part of your dessert which will make you feel proud knowing that you made this yourself instead of buying this from the store.

Chris Alleny asked:


When people think of chocolate the thought that comes to mind is that sweet creamy taste. What most don’t think about or know about is the health benefits. Now the chocolate that studies are showing that is healthy in small quantities is dark and not made with milk or drank with milk. Why? Good question.

The reason being is that milk neutralizes the large amounts of antioxidants present in dark chocolate. These antioxidants are what eat up free radicals, those are the destructive molecules that are shown to be present in heart disease and other illnesses.

Recently there were two studies done to see how much the dark chocolate affected mild high blood pressure.

The first study consisted of six men and seven women who were just diagnosed with mild high blood pressure. The ages of these individuals were between 55-64. The average blood pressure was 153 over 84.

The top number is called the systolic, the pressure of which the blood enters the heart. The bottom is called the diastolic, the pressure of which the blood leaves the heart.

Every day over the course of two weeks, they ate a 100-gram candy bar. Now a 100-gram piece of chocolate is about 480 calories so they were told to balance this caloric intake by not eating other foods similar in nutrients and calories. On top of this the the group of people were divided by half were given dark chocolate and the rest got white chocolate.

Those who got the dark chocolate had a noticeable drop in their blood pressure by an average of 5 points on their systolic number (top number) and an average of points on the diastolic number (bottom number). Meanwhile the ones’ who got the white chocolate had no such drop in their blood pressure.

The second study was conducted on twelve healthy people, consisting of seven men and five women. Their ages ranged from 25 to 35.

On different days they were given 100 grams of the dark chocolate. Then the other days they were given 100 grams of the chocolate with a small glass of whole milk, or with 200 grams of milk chocolate.

An hour later their antioxidants were measured in their blood. The ones’ who ate just the dark chocolate had the highest level of antioxidants. They also had the highest levels epicatechin in their blood. Epicatechin is a healthy compound found chocolate.

Meanwhile the group who ate milk chocolate or dark chocolate with milk had the lowest epicatechin levels.

Now chocolate is made from plants, therefore it contains a lot of the health benefits of dark vegetables. Chocolate gets it’s benefits from the flavonoids in it.

These flavonoids act as antioxidants. Flavonoids help in the blood pressure because flavonoids help in the production of nitric oxide. Which in turn help balance certain hormones.

In other words what experts are discovering that a small amount of dark chocolate introduced into the diet is beneficial. But too much of a good thing is necessary good either.

There are those calories to think about. So add a small amount of the darkest chocolate you can find or handle since the darker the chocolate the more flavonoids the better.

But remember to balance those calories but cutting out foods similar in nutrients and calories.

Randy Letter asked:


Many people believe that a wine chocolate gift basket is a great gift but unworthy of their time and effort. While it is true that putting together a wine chocolate gift basket can be a tough job, by following a few simple rules it can easily become a cake walk. By following these rules you can easily construct a gift that will deliver a smile to the face of whoever receives it.

Don’ts

Choosing the right wine is one of the most important things to remember when putting together a wine chocolate gift basket. In fact, most people make a little mistake when choosing the wine which disturbs the overall gift. Some wines should not be mixed with chocolate especially dry wines. Be sure to avoid the following wines: Semillon, Pinot Gris, Pinot Blanc, and Gewurtraminer. If you insist on giving dry wine replace the chocolate with cheese or bread. Also remember certain wines pair better with certain chocolates. For instance, light bodied wines should be mixed with light, creamy chocolate while full bodied wines should be mixed with strong, dark chocolate.

Mixing Wines and Chocolates

Once again certain wines are better when paired with certain chocolates. When giving red wines it is best to give dark chocolate. Zinfandel, Sangiovese, Pinot Noir, Merlot, and Cabernet Sauvignon when paired together with some type of dark chocolate make a perfect wine chocolate gift basket that anyone would be thrilled to receive. Milk chocolate seems to work great with Pinot Noir and Merlot.

Building a wine chocolate gift basket can be difficult when using white wines. It is extremely difficult to find the perfect chocolate to complement drier wines. If you insist of giving white wine the try pairing milk chocolate with Sauvignon Blanc or Riesling. Chardonnay and French Vanilla chocolate can also be paired together to created a nearly flawless wine chocolate gift basket.

Dessert wines are unique as their have their own set of guidelines. To build a quick and easy wine chocolate gift basket combine Champagne or Sparkling wine with almost any type of chocolate. Port wine should be given with dark chocolate while Sherry wine works best with white chocolate.

Following the Rules

After reading this article you should be able to determine that building a wine chocolate gift basket is actually relatively easy. Just follow the rules and you should be alright. You should start by choosing either a wine or chocolate that you feel the receiver would love. Then simply follow the rules and find the correct wine or chocolate that would pair best with it. You will quickly see how much these rules actually help. People will even be asking you to build them a wine chocolate gift basket!

Those attempting to build a wine chocolate basket for the first time should experiment with a dessert wine. Going with Champagne and Sparking wines can make the process almost effortless since the two work great with almost any type of chocolate. If you feel more comfortable with your new found talent then try mixing red wine with either milk or dark chocolate. Now you should be able to make the perfect wine chocolate basket.

Jennifer Bailey asked:


Reducing sugar intake or eliminating added sugar from your diet altogether, has many health benefits. Perhaps the most important aspect is that eliminating added sugar helps control your blood sugar levels, preventing or delaying the development of diabetes. Reducing the amount of sugar you eat can also stabilize mood swings, aid in weight management, and improve oral health.

The question is how can you integrate a sugar-free diet into your current lifestyle? Luckily, it’s not really that difficult. The key is to do it gradually rather than all at once, so you are not overwhelmed by all the changes you are making.

If you do not want to make these changes all at once, there is no reason why you can’t slowly integrate sugar-free foods into your lifestyle. If your diet is currently high in sugar, it can be difficult to cut it out all at once, and that means it’s all too easy to slip back into old habits. To eliminate added sugar in a less stressful way, consider incorporating one change into your lifestyle every one or two weeks.

Watch what you drink as well as what you eat

Many beverages are loaded with sugar, even the seemingly-healthy juices. To eliminate added sugar from your diet, cut out sugary sodas, juices with added sugar, and pre-packaged tea and coffee with added sugar. Don’t forget that alcohol also contains sugar, so to entirely cut sugar out of your life you’d need to eliminate alcohol as well.

This doesn’t mean it’s not ok to eat fruit. But it’s good to remember that eating fruit is definitely better than drinking fruit juice. When you eat fruit, you’re also eating fiber and plenty of vitamins and other nutrients that might not make it into the juice you buy at the store.

Read labels carefully

Choosing healthy foods based on nutritional information on packaging is nowhere near as clear-cut as your might think. It’s not only a case of looking at the calories, you have also got to check out how big servings are, how many servings you get per package, and how much sugar is present in the food. Do not just assume something is healthy because it is fat-free. Many low-fat and fat-free foods are packed with sugar, because adding sugar replaces the taste that is lost by eliminating fat. So be especially wary of foods that are fat-free, or labeled as diet foods. Also, be especially careful when you see food that’s labeled as a “health food.” If that food was really healthy, would it need a label telling you so?

Watch out for hidden sugars

Not all forms of sugar are labeled as such on packages, so take the nutritional facts on the box or wrapper with a grain of salt. For this reason, it is important to learn how added sugar might be “disguised” on food labels. All of the following words can be used to describe added sugar: fructose, lactose, galacctose, dextrose, glucose, maltose (in general, any word with “ose” on the end is a sugar). In addition, honey, corn syrup, and rice syrup may also be added as sugary sweeteners.

Another useful thing to know is that products can be labeled free if they don’t contain any added sugar, but they might still contain sugar in one form or another. Fruit juices, for example, contain plenty of sugar, because fruits are themselves high in sugar.

Choose complex carbohydrates

Sugar is not just sugar. Sugar is also a carbohydrate, and in fact, carbohydrates are themselves simply long chains of sugar molecules.

However, not all carbohydrates are the same. Some are very short chains of sugar molecules that the body breaks down quickly, providing a rush of energy. Any form of pure sugar works this way. Complex carbohydrates, such as those found in beans, legumes, and whole grains, are made up of much longer chains of sugar that the body breaks down more slowly. This is why complex carbohydrates give you a more prolonged feeling of energy that can last for several hours.

So what does this mean? It means simply that complex carbohydrates such as whole grains, legumes, brown rice, and whole-wheat pasta are much better options than white rice, bread, or pasta, or sugary processed cereals.

Eating out Sugar-Free

Keeping your sugar-free lifestyle up when you go out to eat can be extremely difficult. When you go out to eat, remember to choose complex carbohydrates rather than white rice, bread, or pasta, and when it comes to dessert, try fresh fruit instead of the usual fare.

But more importantly, remember that it is ok to eat sugar once in a while! If you really want that molten chocolate cake or another delectable treat, go for it. It is perfectly fine to eat a little sugar occasionally.

Bake with artificial sweeteners

If you love baking and eating your creations, cutting out sugar can be tough. Luckily, with a wide range of artificial sweeteners now available, you don’t have to forgo those tasty treats. Splenda and other sweeteners can be used in baking with excellent results, so a piece of cake or a cookie doesn’t have to mean letting sugar back into your life!

Brian Alan Burhoe asked:


At CRACKER BARREL OLD COUNTRY STORE RESTAURANT, their Lunch & Dinner menus offer homestyle country cooking with quality ingredients prepared from scratch throughout the day.

You’ll find everything you love about country cooking, plus a few items that might surprise you. Their country cooks have added some new things they know you’ll like. And of course, you’ll still find old favorites like Meatloaf, Chicken n’ Dumplins, Roast Beef and plenty of tasty country vegetables on the menu.

Among their most popular items are: Fried Chicken Livers, Hickory Smoked Pork Barbeque, Grilled Pork Chops, Fried or Grilled Chicken Tenderloin, Beans n’ Greens (a cup of Pinto Beans and Turnip Greens served up with onion, relish & Corn Muffins) as well as their famous Half Pound Hamburger Steak, Sugar Cured Ham, Homemade Beef Stew and Farm Raised Catfish Fillet (deep fried or Spicy Grilled).

 

>>> And now here is their most popular meal of all – Cracker Barrel Chicken & Dumplings Full Meal Recipe:

 

 –Cracker Barrel Chicken & Dumplings–



> Chicken and Broth:

3 quarts water

1 3-4 pound chicken cut up

1 1/2 teaspoons salt

1 small onion sliced

2 stalks celery, chopped

1 clove garlic, peeled and quartered

1 bay leaf

4-6 whole parsley leaves

1 teaspoon coarsely ground black pepper

1 tablespoon lemon juice

 

> Dumplings:

 2 cups all purpose flour

1 tablespoon baking powder

1 1/4 teaspoons of salt

1 cup plus 2 tablespoons milk

1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.

2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.

3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.

 

4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.

5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.

6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don’t stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.

7. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired.

 

–Cracker Barrel Country Cornbread Dressing–

2/3 cup chopped onion

2 cups chopped celery

2 quarts of day old, grated cornbread

1 quart of day old, grated biscuits

1/4 cup dried parsley flakes

2 tsp poultry seasoning

2 tsp ground sage

1 tsp coarse ground pepper

4 ounces margarine

1 quart (32 ounces) plus 1 (14 ounce) can chicken broth

Preheat oven to 400 degrees F.

Mix onion, celery, grated cornbread, and biscuits, parsley, poultry seasoning, sage, and pepper in a large mixing bowl. Add melted margarine to mixture. Stir until well blended.

Add chicken broth to dry ingredients and mix well. The dressing should have a wet but not soupy consistency like a quick bread batter (banana bread or cornbread).

Divide mixture evenly into two (8 x 8 inch) pans sprayed with non-stick spray.

Bake uncovered for 1 hour until lightly brown on the top.

 

–Cracker Barrel Buttermilk Biscuits–

8 servings…

2 c Bisquick

2/3 c Real buttermilk

1. Work together Bisquick and buttermilk to smooth dough. Dip hand in just enough Bisquick to kneed dough in bowl until smooth and elastic.

2. Shape dough into 16 thin patties, placing 1 atop another forming 8 biscuits in greased 9? round baking pan. Bake at 450 16 to 18 minutes or until golden. Wipe tops at once in butter. They split easily because of the way you formed them with the 2 pieces.

3. To make BONANZA Copycats, add 4 ts sugar. Shape into 6 patties, 1? thick, 3? round. Place close together in greased round baking pan. Wipe tops in soft butter. Bake 450 18 minutes or until brown.

4. Cool 10 minutes before serving. Split with thumbs instead of cutting with knife. These do not keep well. Right out of oven wipe tops again with dabs more butter to keep surface soft and tender.

 

–Cracker Barrel Double Chocolate Fudge Coca-Cola Cake–

 4 servings…

2 cups all-purpose flour

2 cups granulated sugar

3 tablespoons cocoa

1 cup butter or margarine

1/2 cup buttermilk

1 cup Coca-Cola

2 eggs

1 teaspoon baking soda

1 teaspoon vanilla extract

Pinch of salt

1 1/2 cups miniature marshmallows

Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.

Combine dry ingredients in a bowl.

Heat butter, cocoa and Coca-Cola to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.

> Frosting:

1/2 cup butter or margarine

3 tablespoons cocoa

6 tablespoons Coca-Cola

1 box confectioners’ sugar

1 teaspoon vanilla extract

Boil first three ingredients. Remove from the heat and blend in the sugar and vanilla extract. Spread on warm cake.

It’s served warm with premium vanilla bean ice cream. Enjoy a real Cracker Barrel tradition!

Dig In and Enjoy!

 

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular WUVING.com.

Cracker Barrel Old Country Store Facts:

- Cracker Barrel uses 70,000 pounds of flour every day to produce their made-from-scratch buttermilk biscuits and chicken dumplings.

- In 2007, Cracker Barrel sold enough pancake mix to make 8.2 million pancakes. That’s a stack of pancakes 32 miles high.

- The Cracker Barrel Heritage Music label has release exclusive CDs from Kenny Rogers, Ricky Skaggs, Aaron Tippin, Alison Krauss & Union Station, Amy Grant, Sara Evans and The Charlie Daniels Band. The SONGS OF THE YEAR CD features today’s country superstars performing classic country songs.

- August 2009 – For the 19th consecutive year, a consumer poll in the food service RESTAURANTS & INSTITUTIONS Magazine ranked Cracker Barrel Old Country Store, Inc. the “Best Family Dining Chain.” The Consumers’ Choice in Chains Award is based on a survey of more than 2,000 consumers and their visits to 200 of the nation’s largest restaurant chains. The survey measures opinions on food quality, menu variety, value, service, atmosphere, cleanliness and reputation.