Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hazelnut Chocolate Spread
Categories: Spreads
Yield: 1 Batch

100 g Hazelnuts
40 g Brown sugar
20 g Cocoa powder
4 ts Vegetable oil

Here's mne: Beats the snot oout of peanut butter.

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Homemade Nutella
Categories: Five, Nuts, Chocolate
Yield: 2 cups

2 c (240 g) hazelnuts
1/4 ts Pure vanilla extract
1/4 c Cocoa powder
1/3 c Sweetener of choice *
1/4 ts Salt
1/2 c Milk
+=OR=+
2 tb Oil

If hazelnuts are not already roasted, preheat the oven
to 400 F and bake for 6-8 minutes or just until they
begin to brown. Rub them together in a paper towel to
get the skins off. It’s okay if a few stubborn skins
won’t come off. In a Vitamix or food processor, blend
the nuts until they’ve turned to butter. (This could
take up to twenty minutes in a food processor.)

Then add all other ingredients except milk or oil and
blend a long time until it’s smooth like Nutella! If
desired, add in the milk or oil. Storage tips are listed
above.

* Use your favorite all purpose sweetener, such as date
sugar, regular granulated sugar, or coconut sugar.
Liquid sweeteners like pure maple syrup, agave, honey,
or date syrup also work but will yield a much less
creamy and spreadable result.

For a low carb or keto Nutella recipe: Simply use a
sugar free sweetener such as xylitol or erythritol
instead of the sugar. The low carb version will have
just 0.1 net carbs per serving.

RECIPE FROM: https://chocolatecoveredkatie.com

Uncle Dirty Dave's Kitchen

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Re: Hazelnut Chocolate Spread
By: Dave Drum to Ben Collver on Sat May 17 2025 16:16:00

Here's mne: Beats the snot oout of peanut butter.
Title: Homemade Nutella

Thanks! I didn't have that recipe yet. Once in a while i will use tahini
for a change of pace. I like tahini, but not enough to eat it every day.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Iced Rice Pudding
Categories: Canadian, Frozen dess, Puddings
Yield: 1 Batch

1/4 c Rice
2 1/2 c Milk; hot
3 Egg yolks; slightly beaten
1 c Sugar
1/2 tb Vanilla
1 c Cream

Wash rice, cook in double boiler with milk until soft, press through a
sieve. Gradually add milk mixture to slightly beaten egg yolks and
sugar; cook over hot water, stirring constantly, until thick enough
to coat a silver spoon; strain. Freeze to a mush, remove dasher, beat
well. Mix vanilla into cream and whip cream. Fold whipped cream into
frozen pudding. Fill a melon mould; pack in ice and salt, let stand 2
to 3 hours. Unmould on serving dish; garnish with fresh fruit or
fruit compote.

Recipe by Canadian Cookbook by Nellie Lyle Pattinson, Toronto, p.278

Recipe FROM: <https://archive.org/details/canadiancookbook00patt_0>

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