Chart House Restaurant - Copies


1 Oreo Cookie Crumb Crust
1 qt. Coffee Ice Cream
8 oz. Jar Hot Fudge (I prefer Dove’s Dark if you can find it)
1 can of Whipped Cream

Let ice cream stand at room temperature until softened. Spread Coffee ice cream into pie shell, and place the pie shell back into the freezer for 4 hours. Warm Hot Fudge Sauce, remove pie from freezer, and pour over ice cream. Garnish pie as a whole, or individual pieces, top with slivered almonds.


Makes 6-8 servings

1/2 C. Red Wine Vinegar
1 1/2 tsp. Salt
1 Tbsp. Sugar
1/2 tsp. dry Mustard
1 tsp. Sweet Pickle Relish
1/2 tsp. chopped Capers
1 1/2 C. Vegetable oil
1 1/2 tsp. Olive Oil
3 hard cooked Eggs
3 bunches Spinach
1/4 lb. Bacon, minced
1/2 small Onion, minced
1/2 lb. Mushrooms, sliced

Blend vinegar, salt, sugar, mustard, pickle relish and capers. Stir in vegetable and olive oils. Set dressing aside.
Shred eggs on a medium sized grater. Cover and set aside. Clean spinach, removing tough stems. Drain on paper towels and pat dry. Place leaves in a large bowl.
Sauté bacon until crisp. Remove bacon and sprinkle over spinach. Add onion and mushrooms to drippings in skillet. Sauté until tender. Stir in 1 cup dressing and bring to a boil. Pour over spinach and toss. Garnish with reserved shredded eggs. Serve with additional dressing. Makes 6 to 8 servings.


1 1/4 cup Warm water
2 tablespoons Molasses
1/2 teaspoon Caramel coloring * – optional
1 1/2 teaspoon Malted barley flour **
2 cups Bread flour
1/2 cup Whole wheat flour
1/2 cup Unprocessed bran – or Wheat bran
1/4 cup Dark brown sugar
1 1/2 tablespoon Oat bran
1 1/2 tablespoon Rolled oats
2 teaspoons Granola
1 1/2 teaspoon Salt
2 1/2 teaspoons Yeast

Oil and/or butter are not missing. They are not needed.

  • Caramel coloring was only used to give the bread an almost pumpernickel color. I found it in a cake decorating store which was also a bakery

** The malted barley flour is also known as diastatic malt powder.

In a bowl combine bread flour, whole wheat flour, unprocessed bran, dark brown sugar, oat bran, rolled oats, granola, malted barley flour and salt. In bread pan add water, molasses, and caramel coloring. Add flour mixture; top with yeast and select dark bread setting.

NOTE: Raisins could be added if desired. If you do, eliminate the caramel coloring and liquify the water, 1/4 cup raisins, molasses and brown sugar before adding to the machine.

This recipe for Chart House Squaw Bread serves/makes 3


1/2 pound jumbo lump crabmeat
1/2 pound special crabmeat (also called regular, deluxe, flake or white)
1 egg
5 tablespoons mayonnaise
1 tablespoon parsley
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon white pepper
4 ounces Japanese-style panko breadcrumbs

Remove the shells from the crabmeat, being careful not to break up the meat. Place in a stainless steel mixing bowl.

In another mixing bowl, mix together the egg, mayonnaise, parsley, Worcestershire sauce, mustard, salt and pepper. Mix in the breadcrumbs.

Pour the mayonnaise mixture over the crabmeat. Using a rubber spatula, fold this mixture into the crabmeat gently but thoroughly. Be careful not to break up the jumbo lumps. Cover the bowl and refrigerate for 1 hour.

Form the mixture into six crab cakes (4 oz. each). Gently shape the cakes, but do not overwork them. Place each one in a parchment-lined sheet pan. (These can be stored, covered, in the refrigerator until ready to cook.)

To broil, preheat the broiler and adjust the oven rack to the middle shelf. Place the cakes in a buttered, oven-proof dish. Broil on the middle shelf until brown on top. Gently turn the cakes over and continue cooking until brown on top and cooked through.

This recipe for Chart House`s Jumbo Lump Crab Cakes serves/makes 6


1 1/2 cup Oreo cookies broken into rough chunks; use the whole cookie, including the white cream filling
7 tablespoons unsalted butter, melted
18 ounces semi-sweet chocolate bits
6 egg yolks
5 egg whites
2 cups heavy cream

To make the crust: Place cookie chunks in the bowl of a food processor and process until you have crumbs. Add the melted butter and process again until well mixed.

Spray a 9-inch spring-form pan with nonstick cooking spray. Press the crumb mixture into the bottom of the pan and about 2 inches up the sides.

Freeze to set while you prepare the mousse filling.

To make the filling: Place the chocolate bits in a heavy glass or ceramic bowl. Microwave for 1 minute, then stir and microwave again until the chocolate has melted completely.

(If you prefer, you can place the chocolate in a bowl over a pot of water that is steaming - but not boiling - and let it melt, stirring occasionally.)

Stir the egg yolks into the melted chocolate.

Place the egg whites in a clean, dry mixing bowl. Beat, using a wire whisk, until soft peaks form. Fold the egg whites into the chocolate mix, one third at a time.

Place the cream in the mixing bowl you used for the egg whites and, using the wire whisk, beat the cream until it is stiff and not at all grainy. Fold the whipped cream into the chocolate mixture.

Pour the mousse into the reserved crumb crust. Freeze again until firm and set, about three or four hours.

To cut portions cleanly, use a sharp knife. Dip the knife into hot water and dry it off before you make each slice.

This recipe for Chart House Chocolate Mousse Pie serves/makes 10