The Maffenbeier Family: Just in time for Xmas

Welcome to Crystal’s Recipe of the Month Club for December!

Thank-you to all my customers and hostesses for a fantastic 2007! I would like to personally thank-you by offering 5% off any orders placed from now until December 31st, 2007.
Find attached information on our Dip Special, our January Hostess Special and my favorite recipes, on CHOCOLATE!!! Enjoy!!
Merry Christmas Everyone!
Crystal :)

Dip Special!!!
December 15 - 31, 2007

As our 10TH Anniversary year comes to a close,
we’ve rolled back the prices one last time!!
Purchase VE Dip Mixes (excluding Fruit or Dessert dips) for Epicure Selections’® original price of $5.95!
Pre-orders sent prior to December 15th (through Crystal Maffenbeier), I will personally pay your shipping!! (Don't forget the 5% off!)
The cost will be exactly $5.65!! Regular cost is $7.95.
I will be placing the first order on December 15th at 11pm so it MAY be in, in time for Christmas!!

Too busy in December? Host a party in January!!!
January 1st - 31st, 2008
Host a Tasting Party
between January 1 and January 31, 2008
with a minimum of $400 in retail party sales
and as a Hostess, receive 20% of the retail party purchases
in FREE VE products of your choice instead of the regular 10% Hostess Entitlement!
Plus, book now, and receive an extra $15.00!!
Call now for details!!

Check Out Dawn's New Website!
http://www.epicureselections.com/browsing/browse-products.aspx?culture=en-CA&id=Dawn_Dawson
View the new food and cookware items online!
This is ONLY available on her website, you will NOT see the entire catalogue on Epicure's main website.

See our hostess benefits:
http://www.epicureselections.com/hosting/host-promotions.aspx?culture=en-CA

Fundraisers!
A pleasant departure from the usual chocolates and wrapping paper, Triple Dip
fundraisers include a full colour recipe booklet, three dip mixes in our seasoning sized jars and a reusable bag.
Triple Dip fundraisers can be ordered in quantities of 12, increasing flexibility for you,
the organization to purchase and distribute.
Call now for details!
For a group of 20, if each person sells 5 collections,
your group will make: $500.00!!!

Product Spotlight - Chocolate!!!
Did you know that 5.4 kg of chocolate is consumed
per person each year in Canada?

Chocolate boasts a rich supply of phenyl ethylamine,
a naturally-occurring substance in the body, believed
by some researchers to fight the “blues".

When a recipe calls for a dusting of flour, use VE Pure
Cocoa for an extra dash of chocolate taste.

TIPS FOR BELGIAN CHOCOLATE SAUCE
􀂂 Recipe is found on the VE Dark Belgian Chocolate container
And Try this Recipe:
Chocolate Fondue,
½ cup butter
½ cup Epicure Cocoa
¾ cup sugar
½ cup Evaporated Milk
1 teaspoon Epicure Vanilla
½ cup Epicure Belgian Chocolate (I like to use white)
Melt butter over low heat, remove from heat. Stir in cocoa and mix well.
Add sugar, vanilla, evaporated milk and return to heat. Cook until sugar is melted.
Add Belgian chocolate, stir until melted. Freezes great!

􀂂 Perfect for chocolate fondue – dip fruit, pieces of pound cake or toasted cubes
of angel food cake
􀂂 Serve warm over ice cream
􀂂 Drizzle over fresh fruit and berries
􀂂 Sauce thickens when chilled, making a decadent icing for cakes, brownies and
cupcakes

TIPS FOR MAKING
CHOCOLATE TIRAMISU CUPS
If you prepare extra Chocolate Tiramisu Cups at the Tasting Party, take them home
to use at your next chocolate theme party.
􀂂 Slowly tip cups when spooning in melted chocolate. You may need to use the back
of a spoon to help with coating. Tip cups and pour excess chocolate into mixing
bowl. Repeat until all cups are coated, ensuring edges of the silicone cups
are clean.
􀂂 Carefully remove cups from moulds. This can be a little tricky.
If they break, simply re-melt chocolate and pour back in.

Other Tempting Chocolate Dessert Recipes featured
on our VE Chocolate Product containers:
Belgian Chocolate Sauce - VE Dark Belgian Chocolate
Fudge Brownies - VE Pure Cocoa
Maple Whiskey Dipping Sauce -
VE Canadian Maple Chocolate
Chocolate Chip Oatmeal Cookies -
VE Milk Belgian Chocolate

Successfully Melting Chocolate
VE Belgian Chocolate is simply the best! Th e chip form is easy to measure,
and the small size and high cocoa butter content allows for quick, effi cient melting.
Discover how easy it is to create chocolate dipped strawberries–the thin layer of
coating gives a beautiful glossy finish. The most important thing to remember
when melting premium chocolate is not to use excessive heat. Keep water or
steam completely away from chocolate. Moisture is the enemy!

INSTRUCTIONS FOR MELTING CHOCOLATE
Place VE Belgian Chocolate in a dry bowl and set aside.
Bring 2 cups (500 ml) water to a boil in a multi-purpose pot. Turn off heat.
Remove multi-purpose pot from stove top. Set bowl of chocolate on
top of pot. Stir frequently to promote faster melting.
Once chocolate is melted, dry off outside of bowl with a kitchen towel.
Proceed to make chocolate cups, fruit and almond bark, or use to dip
strawberries or crystallized ginger. For best results, melted chocolate
should be warm, not hot.

Chocolate Tiramisu Cups
Makes 6
A rich and delicious dessert treat!
1/2 cup + 1 Tbsp (140 ml)
VE Dark Belgian Chocolate, melted
6 Tbsp (90 ml)
frozen raspberries (thawed)
1 recipe prepared
VE Tiramisu Dessert Dip
1/2 tsp (2.5 ml)
VE Mexicoco Coff ee Topper
6 VE Mocha Beans
Spoon melted VE Dark Belgian Chocolate into silicone baking cup.
Using the back of a spoon, spread inside cup. Pour out excess.
Place on parchment-lined baking sheet. Repeat, making a total of 6 cups, and chill
in refrigerator for 5 minutes. Carefully remove chocolate cups from moulds.
Place chocolate cups on individual dessert plates.
Divide raspberries among prepared chocolate cups.
Top with prepared VE Tiramisu Dessert Dip.
Sprinkle lightly with VE Mexicoco Coffee Topper and top with a VE Mocha
Bean.
Hot Mocha Mix Makes 3 cups
2 cups (500ml) white sugar
1 cup (250ml) VE Pure Cocoa
3/4 cup (180ml) instant coffee granules
1 tsp (5ml) VE Poudre Douce
Whisk ingredients together.
1 tbsp mix to 1/2cup milk, ½ cup coffee

Spicy Hot Chocolate with CinnamonServes 4
4 cups (1 L) milk Pinch VE Crushed Chilies1 VE Cinnamon Stick 1/2 cup (125 ml) VE Dark Belgian Chocolate
1. Combine first 3 ingredients in saucepan over medium heat until milk begins to steam. Remove from heat, cover and let mixture steep for 10 minutes.2. Place VE Dark Belgian Chocolate in mixing bowl. Strain milk mixture through a stainless steel strainer over the chocolate to remove VE Cinnamon Stick and VE Crushed Chilies.3. Return mixture to saucepan, Using a wooden spoon, stir over medium heat until chocolate is melted.4. Pour into heated mugs. Sprinkle with your choice of VE Coffee Toppers and serve with VE Cinnamon Sticks

Enjoy!

Take care everyone and remember, if you need any help with
Epicure on your shelves, call or email me at any time!