2 teaspoons almond extract
1 (3 ounce) package instant chocolate pudding mix
3/4 cup cooked and diced chocolate walnuts
1 cup chopped almonds
1 teaspoon vanilla extract
1 1/2 tablespoons coffee liqueur
PREHEAT oven to 350 degrees F.
COMBINE almond extract, pudding mix, nuts, almonds and chocolate in large bowl. Stir in coffee liqueur. Pour mixture into greased 9-in.-fluted pan. Sprinkle top with coffee ground chocolate. Bake in preheated oven for 30 minutes. Remove from oven and plop onto serving plate. Cool completely. Serve at room temperature or chilled.
Having trouble finding fresh mushrooms? Want some aged and bolder flavor that way. This recipe is for you! Age the mushrooms as stated and please replace the water when filtering the broth. I added garlic powder when I used tinned mushrooms and I wil use grass fed beef broth when I make this again. My berry bush and I are going to make this again! Thank you!
I submitted this recipe many years ago as an experiment when I was learning about the country. It is terrible, and I will never make it again--but I did try to delete it from my hard drive, but it is so easy to make, and so delicious! the only thing is, when I make it again, I will try to cut down on the sugar--maybe a tablespoon at a time, instead of 6 tablespoons+ fluid per serving. I would have given this 5 stars, but I had to doctor it slightly. I added fresh garlic cheddar chunks to the bottom of the loaf, and also whacked the loaf a little with a fork. I think next time I make it, I'll also lightly toast the loaf (I didn't have overdone seasoning) and bread it. It was supernatural
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