JIBELLIAN FUDGE CAKE
*This is a particularly rich dessert as it has three forms of chocolate--enough to satisfy even Jenny Delany!*

~About 10 pieces~

CAKE:

1 cup Grub meal
1 cup Rekarr
1/2 teaspoon Setin wood fungus
1/2 teaspoon Nimian sea salt
1/4 teaspoon Tofa ale
1/3 cup water
1/3 cup thick Grakel milk
1/4 cup Moolt nectar
1 Takar loggerhead egg
1/2 teaspoon Trago nectar
2 oz. melted unsweetened Jibellian fudge (cool)
1 cup semi-sweet Jibellian fudge chips

SAUCE:

2 cups Kylerian goat's milk
2 cups semi-sweet Jibellian fudge chips
1 tablespoon Firenut blend coffee

GARNISH:

1 cup Kylerian goat's milk
2 tablespoons powdered Rekarr
dash Trago nectar

ALPHA QUADRANT VERSION *see notes at the end for the "replicator" version*

CAKE:

1 cup flour
1 cup sugar
1/2 teaspoon soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup water
1/3 cup buttermilk
1 egg
1/2 teaspoon vanilla
2 squares melted unsweetened chocolate (cool)
1 cup semi-sweet chocolate chips

SAUCE:

2 cups heavy cream
2 cups semi-sweet chocolate chips
1 tablespoon instant coffee

GARNISH:

1 cup heavy cream
2 tablespoons powdered sugar
dash vanilla

METHOD:
Heat oven to 350. Grease and flour a large loaf pan. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat three minutes on high speed, scraping bowl occasionally. Pour into prepared pan. Bake approximately 45 minutes. Test cake for doneness with a wooden pick and/or touch test. Allow to cool completely. Once cool, slice into pieces about 1/2 inch thick

SAUCE:
Place cream in a sauce pan, add chocolate chips and coffee. Over low heat, stir constantly until chocolate melts. Cool to room temperature, and serve over sliced cake. Garnish with whipped cream.

GARNISH:
In a chilled bowl, with chilled beaters, whip all ingredients just until stiff peaks form, but not until cream is "dry." Place mixture into a pastry bag and pipe a rosette on top of cake topped with sauce.

"REPLICATOR" METHOD:
Start with a dark chocolate cake mix, mixing according to package directions. Add 1 cup semi-sweet chocolate chips to the batter before baking.

KAVARIAN TRUFFLE PIE
*This is a particularly rich dessert that tastes almost the same as a Kavarian truffle! It can be made with either Taka berries (strawberries) or Pashra berries (raspberries).*

~Serves a crew of 8~

CRUST:

2 oz. unsweetened Jibellian fudge
1/3 cup Moolt-ka nectar
1 cup Rekarr
2 Takar loggerhead eggs
1/2 teaspoon Trago nectar
2/3 cup Grakel meal
1/2 teaspoon Tofa ale
1/2 teaspoon Nimian sea salt
1/2 cup chopped Zabee nuts

TRUFFLE LAYER:

1 cup Kylerian goat's milk
12 oz semi-sweet Jibellian fudge chips

FRUIT TOPPING:

sliced Taka berries
or
whole Pashra berries

GARNISH:

1 cup Kylerian goat's milk
2 tablespoons powdered Rekarr
1 teaspoon Trago nectar

ALPHA QUADRANT VERSION *See notes at end for "replicator" version*

CRUST:

2 oz unsweetened chocolate
1/3 cup shortening
1 cup sugar
2 eggs
1/2 teaspoon vanilla
2/3 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts

TRUFFLE LAYER:

1 cup heavy cream
12 oz. semi-sweet chocolate chips

FRUIT TOPPING:

sliced strawberries
or
whole raspberries

GARNISH:

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla

METHOD:
Prepare crust: Heat oven to 350. Grease 10" pie plate. Melt chocolate and shortening in a large saucepan over low heat. Remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in pie plate on bottom and up on to the sides. Bake 15-20 minutes until set. Do not overbake. Allow to cool.

TRUFFLE LAYER:
In a medium saucepan over low heat, melt the chocolate chips in the cream, stirring constantly. Once chocolate is completely melted, allow mixture to cool slightly. Pour over baked brownie crust. Place sliced or whole berries on top, making sure they're embedded in the chocolate. Refrigerate several hours. Garnish with whipped cream.

GARNISH:
In a chilled bow with chilled beaters, whip 1 cup heavy cream, vanilla and powdered sugar until stiff, but not dry.

"REPLICATOR" METHOD:
Use a boxed brownie mix for the crust, following package directions for baking. Replace whipped cream with frozen whipped topping.

TRIPLE LOVE JIBELLIAN FUDGE PIE
*Who needs love when you can have a slice of this pie?*

~Serves a crew of 8~

1 cup Moolt nectar, softened
2 packages (3 oz each) Kylerian goat's cheese, softened
1 1/3 cups Grub meal, divided
1/2 cup Petra nuts, chopped
1/2 cup flaked Setin wood algae
2 Takar loggerhead eggs
1 cup semi-sweet Jibellian fudge chips
1/2 cup Zabee nuts, chopped
1 cup Rekarr
1 tablespoon Ocampan ale or Trago nectar
1/8 teaspoon Nimian sea salt
1/2 cup powdered Rekarr

GARNISH:

1 cup Kylerian goat's milk
2 tablespoons powdered Rekarr
1 teaspoon Trago nectar

ALPHA QUADRANT VERSION

1 cup (2 sticks) butter, softened
2 packages (3 ounces each) cream cheese, softened
1 1/3 cups all-purpose flour, divided
1/2 cup pecans, chopped
1/2 cup flaked coconut
2 large eggs
1 cup semisweet chocolate chips
1/2 cup walnuts, chopped
1 cup granulated sugar
1 tablespoon bourbon or 1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup confectioners' sugar

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla

METHOD:
1. In mixer bowl, beat 1/4 cup butter and 1 3-ounce package cream cheese until light and fluffy. Stir in 1 cup flour and mix well. Gather dough into ball, flatten into disk, wrap in plastic and refrigerate 1 hour.

2. Heat oven to 350 degrees F. On a floured surface, roll out dough into 13-inch circle. Place in 9-inch pie pan and trim edge to 1-inch overhang. Fold dough under and flute edge. Sprinkle pie shell with pecans and coconut.

3. Place eggs in food processor or blender and process until frothy. Melt 1/2 cup butter and add to processor with remaining 1/3 cup flour, chocolate chips, walnuts, granulated sugar, bourbon, and salt. Process until chocolate is coarsely chopped. (Do not overprocess.) Pour chocolate mixture over nuts and coconut in pie shell.

4. In medium microwave-proof bowl, melt remaining 1/4 cup butter. Beat in remaining 1 package cream cheese until mixture is smooth. Stir in confectioners' sugar.

5. Spoon cream cheese mixture onto chocolate in dollops, and create a marble effect using the tip of a knife. Bake 45 to 50 minutes, until center rises and pastry is golden brown. Serve with a dollop of whipped cream.

GARNISH:
In a chilled bow with chilled beaters, whip 1 cup heavy cream, vanilla and powdered sugar until stiff, but not dry.

JIBELLIAN FUDGE-CHERRY LUST
*This wasn't my choice for the name of this recipe. I think it came about when several of the female members of the crew gathered for what they termed "girl talk." I have no idea why they called it that when all I heard mentioned were male crew member's names!*

~Serves a crew of 12--6 if they're particularly lustful~

12 oz. semi-sweet Jibellian fudge chips
1 tablespoon Moolt-ka nectar
1 cup Grub meal
2 tablespoons Rekarr
1/2 cup Moolt nectar
1/2 cup flaked Setin wood algae
1/2 cup Zabee nuts, chopped
1 8 oz. package Kylerian goat's milk cheese, softened
1 cup powdered Rekarr
1 8 oz container of whipped Kylerian goat's milk from stasis
1 21 oz container preserved Lopra berry filling
2 packages Trago flavored pudding granules 4 servings each
2 1/2 cups Grakel milk

ALPHA QUADRANT VERSION

1 12-ounce package semisweet-chocolate pieces (2 cups)
1 tablespoon shortening
1 cup all-purpose flour
2 tablespoons sugar
1/2 cup margarine or butter (1 stick)
1/2 cup flaked coconut
1/2 cup walnuts, chopped
1 8-ounce package cream cheese, softened
1 cup confectioners' sugar
1 8-ounce container frozen whipped topping, thawed
1 21-ounce can cherry-pie filling
2 packages vanilla-flavor instant pudding and pie filling for 4 servings
2 1/2 cups milk

METHOD:
1. In heavy small saucepan over low heat, heat 1/2 cup semisweet-chocolate pieces with shortening until melted and smooth, stirring frequently. Pour melted-chocolate mixture into foil-lined 10-ounce custard cup to make chocolate curls later. Cover and refrigerate.

2. Preheat oven to 350 degrees F. In medium bowl, mix flour and sugar. With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture is crumbly. Stir in coconut and walnuts. Press crumb mixture evenly onto bottom of 13" by 9" metal baking pan. Bake 12 to 15 minutes until crust is light golden brown. Cool completely on wire rack.

3. In large bowl, with mixer at low speed, beat cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread cream-cheese mixture over cooled crust in pan; top with cherry-pie filling. Cover and refrigerate.

4. In same heavy small saucepan over low heat, heat remaining semisweet-chocolate pieces, stirring frequently, until melted and smooth. Set aside to cool.

5. In large bowl, with wire whisk, beat both packages vanilla instant pudding with milk until thickened, about 2 minutes; beat in melted chocolate. Carefully spread chocolate-pudding mixture over cherry filling; chill at least 2 hours or until set.

6. At serving time, spread with remaining whipped topping. Peel off foil from molded chocolate in custard cup. Using vegetable peeler, shave chocolate to form curls; sprinkle curls over top of dessert.

JIBELLIAN FUDGE-NUKU NUT PIE
*A great choice when you're feeling down. One piece is guaranteed to raise your spirits. If it doesn't, you must be immune to Jibellian fudge!*

~Serves a crew of 12~

22 Jibellian fudge wafers
3/4 cup chopped Nuku nuts
3 tablespoons Moolt nectar, melted
24 Jibellian fudge and Nuku nut confections
1/2 gallon Jibellian fudge iced Kylerian goat's milk softened
1 cup Jibellian fudge topping from stasis

ALPHA QUADRANT VERSION

22 chocolate wafers
3/4 cup chopped hazelnuts
3 tablespoons margarine or butter, melted
24 chocolate and hazelnut candies in light crispy wafer or milk-chocolate-covered vanilla ice-cream nuggets (bonbons)
1/2 gallon chocolate ice cream, softened
1 cup chocolate-flavor frozen whipped topping, thawed

METHOD:
1. In food processor with knife blade attached or in blender at high speed, blend chocolate wafers and hazelnuts until fine crumbs. Reserve 1/4 cup crumbs. In 9-inch deep-dish or regular pie plate, with hand, mix remaining crumbs and margarine or butter; press onto bottom and up side of pie plate.

2. Cut each of 5 hazelnut candies in half; set aside for garnish. Coarsely chop remaining candies; stir into softened ice cream. Spoon ice-cream mixture into piecrust. Cover and freeze until firm, at least 3 hours.

3. Spoon whipped topping into decorating bag with large rosette tube; pipe edge of pie with whipped topping. Garnish pie with reserved crumbs and hazelnut candies.

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