Sweet Things ................page 2
Tropical Bread Pudding

3/4 C. raisons
3 C. milk
3 eggs
1 C. sugar
1 C. shredded coconut
2/3 C. coarsely chopped walnuts
3 Tbsp. butter, melted
2 Tbsp. vanilla
1 tsp. ground nutmeg
1 jar (8 oz.) maraschino cherries, undrained
1 can (11 oz.) mandarin orange segments, udrained
1 loaf (16 oz.) cinnamon-raison bread
Orange Sauce (recipe below)

1. Preheat oven to 350*
2. lightly spray 13x9" baking pan with cooking spray
3. Place raisons in small bowl. Pour bowling water over to cover. Let stand 2-3 minutes or until plump. Drain.
4. Combine raisons, milk, eggs, sugar, coconut, walnuts, butter, vanilla, nutmeg in large bowl; mix well. Add cherries and oranges with liquid; mix well
5. Break bread into large pieces, about 2" square. Add bread pieces to milk mixture. Mixture should be moist but not soupy. Pour into prepared pan. Sprinkle with additional coconut if desired.
6.Bake 1 hour to 1 hour and 15 minutes or until knife inserted near center comes out clean. Serve with Orange Sauce.
Makes 10-12 servings

Orange Sauce
1  1/2 c. powdered sugar
1/2 c. butter, melted
1/4 c. whipping cream
1 egg yolk
2 Tbsp. orange-flavored liqueur

1. Combine powdered sugar, butter, and whipping cream in medium saucepan. Add egg yolk; mix well with wire whisk. Cook over medium heat, stirring constantly, until thickened.
2. Remove from heat and add liqueur. Let cool slightly.
3. Pour over pudding and serve
White Russian Pie
40 chocolate cookie wafers, crushed
5 Tbsp. butter or margarine, melted
7 Tbsp. coffee-flavored liqueur, divided
1 envelope Knox Unflavored Geletine
6 Tbsp. sugar, divided
3 eggs, separated
1/2 c. water
1/4 c. vodka
1 c. whipping cream, whipped
Chocolate curls for garnish

Preheat oven to 350*
Combine cookie crumbs, butter and 4 Tbsp. coffee liqueur in medium bowl. Press firmly onto bottom and up sides of a 9" pie-plate. Bake 3 minutes; cool completely.
Combine gelatine and 4 Tbsp. sugar in small saucepan. Combine egg yolks and water in small bowl; beat well. Add to gelatine mixture. Let stand without stirring 3 minutes for gelatine to soften.
Now heat over low heat, stirring constantly, until gelatine is completely dissolved, about 5 minutes.
Stir in vodka and remaining 3 Tbsp. coffee-liqueur.
Pour into large bowl and refrigerate; stirring occasionally. Chill until mounds form from spoon.
Beat egg whites with remaining 2 Tbsp. sugar until still peaks form.
Fold whipped egg whites into gelatine mixture gentely until all incorporated.
Fold whipped cream into gelatine mixture, as you did whipped egg whites.
Spread into prepared crust. Garnish with Chocolate curls if desired. Refrigerate until firm.
Coconut Cheesecake
1  1/3 c. flaked coconut, divided
20 chocolate wafer cookies
1 c. finely chopped pecans
2 Tbsp sugar
1/4 c. margarine or butter, melted
3 packages (8 oz. each) softened cream cheese
3 eggs
2 Tbsp. all-purpose flour
1 can (15 oz.) Cream of Coconut
Sweetened Whipped Cream.
Preheat oven to 300*
Spread coconut on baking sheet. Bake 4-6 minutes or until light golden brown, stirring frequently. Remove. Cool. Set aside

Finely crush cookies and combine with pecans and sugar in small bowl; stir in margarine. Press firmly onto bottom of 9" springform pan.
Next beat cream cheese at high speed until fluffy.
Add eggs and flour; beat at high speeduntil smooth, scraping sides of bowl.
Gradually beat in cream of coconut. Stir in 3/4 c. toasted coconut.with wooden spoon.
Pour over crust.
Bake 1 hour and 10 minutes or until cheesecake springs back when lightly touched(center will be soft)
Carefully loosen cheesecake from edge of pan with spatula. Cool, then refrigerate until firm. Remove from side of pan.
Prepare sweetened whipped cream. Spoon into pastry bag fitted with star decorating tip. Pipe around edge of cheesecake. Sprinkle remaining toasted coconut inside whipped cream border.
Flo's Page
Nanacindy
Nanacindy page 2
Shan's page 1
Gbb's Page
Cheesey-Nutty-Choco Pie
Instructions for this pie will be for the quickest way to make. Of course you may make crust from scratch but I prefer to grab one from the grocery shelf.
You will need 1 - 9" deepdish pieshell made with chocolate cookie crumbs.
1 can sweetened condensed milk such as EagleBrand (store brand fine)
8 oz. package creamcheese
1/2 C. creamy peanutbutter
4 Tbsp. lemon juice
1/2 C. sugar
1/2 C. cornstarch
2 C. milk
3 eggs - separated
3 rounded Tbsp. coco
1 tsp. vanilla

First Layer: Soften creamcheese and blend well with condensed milk-add peanut butter and lemon juice. Mix at high speed for about 3 minutes and pour into chocolate pieshell.
Second Layer: Mix 1 1/2 C. of milk with sugar and
coco, heat to almost a boil while you mix the remaining 1/2 C. milk with the cornstarch. Add this to the hot milk mixture stirring constanly. When this starts to thicken, add beaten and tempered egg yolks (temper by adding a spoonful of hot mixture to egg yolks)
Cook until mixture starts to make peaks when spoon is lifted. Add vanilla. Spread on top of the creamcheese mixture.
Step 3: Make meringue and top pie. Put in hot oven and brown slightly (about 10 minutes).
Now place in frig and chill before serving.
page 3 Sweet Things