Instructions:

Submitted by:Kevin Ryan

This is a very versatile and fast cake recipe. Not only is it moist

and delicious, the same batter cake be used to make banana bread and

muffins.

Ingredients:

1/2 cup butter or margarine, unsalted

1 cup white sugar

3/4 cup light brown sugar

2 eggs

4 bananas, mashed

2 1/2 cups all-purpose flour

1 tablespoon baking soda

1 pinch salt

2/3 cup buttermilk

1/2 cup chopped nuts

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8 inch

pans, and dust with flour.

2. In a small bowl, whisk together flour, soda, and salt.

3. Cream butter or margarine and sugars. Beat in eggs, one at a time.

Mix in the bananas. Add flour mixture alternately with the

buttermilk

to the creamed mixture. Mix only to combine, and not too much. Stir

in the nuts. Pour batter into the prepared pans.

4. Bake for 30 minutes. Remove from oven, and place on a damp tea

towel to cool. Transfer to a cake plate, and frost with chocolate

frosting or cream cheese frosting.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 1 Preparation Time :0:00

Pies

Amount Measure Ingredient -- Preparation Method

penny schenck nfsm70b

1 3/4 cups chocolate wafer cookies

crumbled

1/4 cup butter

1 teaspoon amaretto

1 pint vanilla ice cream -- softened

1 pint coffee ice cream -- softened

2 ounces semi sweet chocolate -- grated

In a medium bowl, place the cookie crumbs, melted butter and Amaretto.

Mix the ingredients together.Press mixture into a buttered pie pan

to form a pie shell. Preheat oven to 350 deg. Bake the pie crust for

6-8 min. Let cool and then freeze for 15 min. Spread the vanilla ice

cream

evenly over the bottom of crust and freeze for 15 min. or until ice

cream is firm.Spread the coffee ice cream evenly on top of the vanilla

ice

cream. Sprinkle chocolate shavings over the top and freeze. Recipe

from "Simply Simpatico" by the Junior League of Albuquerque as

printed in our local newspaper.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Preheat oven to: 350 degrees F

Ingredients:

2 cups all-purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

3/4 cup butter, softened

3/4 cup granulated sugar

2 large eggs

1 1/2 tsp. vanilla extract

1 cup chopped chocolate-covered toffee bars

1 cup chopped almonds (2 ounces)

1 1/2 cup semisweet morsels

Instructions:

Mix together flour, baking soda, and salt. Beat together butter and

sugar at

medium speed until light and fluffy. Beat in eggs, 1 at a time,

beating well

after each addition. Beat in vanilla. Stir flour mixture into butter

mixture

until just combined. Fold in toffee bars, 1/2 cup nuts, and 1/2 cup

chocolate

morsels. Using a rubber spatula, spread mixture evenly in a greased

8-inch

baking pan. Bake until a toothpick inserted in the center comes out

clean and

top is lightly browned, 20 to 25 minutes. Immediately sprinkle

remaining

chocolate morsels over warm cookies. Return cookies to oven and bake

until

chocolate has melted, 2 minutes. Spread melted chocolate evenly over

the

cookies. Sprinkle with remaining nuts. Cool and cut into bars.

Makes 21

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/4 cup sugar

1 1/2 cup all-purpose flour

1 1/2 teaspoon cream of tartar

1 1/4 teaspoon double-acting baking soda

1 1/4 cup butter

1 egg yolk -- lightly beaten

2 egg whites

1 1/4 cup powdered sugar -- sifted

1 1/4 cup shelled almonds -- ground

1 1/3 cup raspberry jam

Instructions:

Sift together dry ingredients.

Cut butter into dry ingredients.

Stir in egg yolk.

at into buttered 8 inch square pan.

Bake at 350 degrees for 15 minutes.

While cake bakes, beat egg white until stiff, and beat in

confectioner's sugar and ground almonds.

When cake is set and light golden brown, remove from oven, spread with

am and then almond meringue mixture.

Brown at 450 degrees for 5-10 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Ingredients : 1 (6 oz.

) pkg.

chocolate chips 1/2 c.

sugar 3 tbsp.

White Karo Syrup 1/2 c.

Amaretto 2 1/2 c.

(12 oz.

box) crushed vanilla wafers 1 c.

finely chopped pecans Extra sugar Preparation : Melt chocolate.

Add sugar and syrup.

Add Amaretto and blend well.

Combine crumbs and nuts in bowl; stir in chocolate mixture.

Mix well.

Form in 3/4 inch diameter balls.

Roll in granulated sugar.

May be stored for several days in an airtight container.

Can also be made in advance and frozen.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :10

Time to prepare :255 minutes

Origin :Jo Anne Merrill

Ingredients:

1 large angel food cake

--- Ambrosia filling: ---

3 cups heavy cream

1 1/3 cup confectioner's sugar

3 cups crushed pineapple -- drained

1 cup strawberries -- sliced

1 1/4 cup shredded coconut meat

1 1/2 cup blueberries

1 kiwi fruit

Instructions:

* Purchase a large angel food cake, or use a homemade one.

Starting 1 inch down from top, slice the top from cake.

Lay aside to use later.

Us ng a serrated knife and a spoon, cut out the inside of the cake,

leaving a wall around ll sides.

Do not cut through to bottom.

You will be using the cavity for the filling.

FILLING: Whip the cream and the confectioner's sugar until slightly

stiff peaks form.

U ing half the cream, gently fold in the fruit and coconut, leaving

out a few blueberries and the kiwi fruit for the top.

Stuff the cavity with this fruit filling.

Replace the t p you earlier cut away.

Spread the remaining whipped cream on top and sides of cake; sp inkle

a few blueberries around and decorate with overlapping slices of the

thinly cut k wi fruit.

Decorate with any other fruit you prefer, and chill for a minimum of 4

hours.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-----crust-----

1 1/2 cups oreo cookie crumbs

2 tablespoons butter -- melted

-----filling-----

1 pint chocolate ice cream -- soften

2 tablespoons kahlua

1 tablespoon coffee

2 tablespoons whipped cream

2 tablespoons brandy

fudge topping

Combine oreo crumbs and butter. Press into pie plate and freeze. Whip

ice cream with coffee, brandy and kahlua. Fold in whipped cream.

Pour into pie shell. Freeze. Top with fudge topping and freeze again.

Serve with whipped cream and maraschino cherries.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Servings: 36

1/2 c Butter; softened

1 c Brown sugar (packed)

1 Egg; beaten

1/4 c Sour cream

1/4 c Milk

2 c All-purpose flour

2 t Baking powder

1 pn Salt

1 t Ground cinnamon

1/4 t Ground cloves

1 c Raisins

------------------------------GLAZE-----------------------------------

3/4 c Powdered sugar; sifted

2 T Half and half

Few drops vanilla

Preheat oven to 350 F (175 C). Grease several baking sheets with

butter

and dust with flour. In a large bowl, beat butter with brown sugar

until

very creamy. Beat in egg, sour cream and milk. Sift flour, baking

powder, salt and allspice into bowl; mix well. Stir in raisins.

Drop

heaping teaspoonfuls of mixture onto prepared baking sheets, spacing

well

Š apapt. Using a fork dipped in cold water, flatten each

teaspoonful

slightly. Bake about 15 minutes or until lightly browned.

Meanwhile,

prepare glaze. In a small bowl, beat together powdered sugar, half

and

half and vanilla until smooth. As soon as the cookies come out of

the

oven, brush a thin layer of glaze over each one. Place on a wire

rack to

cool. Source: "The Book of Cookies" by Pat Alburey, HP B&127;&127;ks.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 Tbsp Unflavored gelatin (1 env.)

1/2 cup Sugar

1/4 tsp Salt

4 each Egg yolks

1/2 cup Lime juice

1/4 cup Water

1 tsp Grated lime peel

1 x Few drops green food color

4 each Egg whites

1/2 cup Sugar

1 cup Heavy cream, whipped

1 each 9-in baked pastry shell

1 x Pistachio nuts, chopped

1 x Lime slices for garnish

1 x Heavy cream, whipped, to top

Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat

together egg yolks, lime juice, and water; stir into gelatin mixture.

Cook and stir over medium heat just till mixture comes to boiling.

Remove from heat; stir in grated peel. Add food coloring sparingly to

tint pale green. Chill, stirring occasionally, until the mixture

mounds slightly when dropped from a spoon. Beat egg whites till soft

peaks form; gradually add 1/2 cup sugar, beating to stiff peaks. Fold

gelatin mixture into egg whites. Fold in whipped cream. Pile into

cooled baked pastry shell. Chill till firm. Spread with more whipped

cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in

center. Garnish with thinly sliced lime placed in whipped cream mounds

around edge of pie. Source: Better Homes and Gardens Dessert Cookbook.

"A spectacular from the famous Miami hotel!"

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

crust:

1 cup butter (not margarine)

4 tablespoons sugar

2 cups flour

filling:

6 ounces chocolate chips

1/4 cup corn syrup

1/4 cup water

1/2 cup sugar

1/4 cup water

1 egg white

1 teaspoon vanilla

1 teaspoon lemon juice

1 cup whipping cream

CRUST: Mix butter and together and add flour. Mix until crumbly

(about 3 mins on med). Pat 2/3 of mixture into pie pan or spring pan

and

put remainder into a small pan. Heat both at 350 for about 15 mins

(or until light brown). Stir the small pan amount once during cooking

time to create crumbs. Once done put in refrigerator to cool

completely. FILLING: Melt choc in corn syrup and 1/4 cup of water.

(Can be

done over low heat or in the microwave 4 mins on med.) Stir to

incorporate and put in refrigerator to cool completely. Combine sugar,

the

other 1/4 cup of water, egg white, vanilla, and lemon juice. Beat on

high speed until peaks form (this takes a long time about 20 minutes

with my mixer). In a separate bowl beat the whipping cream until

thick. Fold cream and half of the chocolate mixture into the egg

white

mix. Spoon into shell. Drizzle other half of the chocolate over

filling and cut throughout with knife. Sprinkle crumbs over top and

cool until

firm (about two !

hours). This is my all time favorite pie, it is rich but sooo

fabulous. (It can be made in a pie shell but I have best results in a

spring release

pan) Posted by Ann Morin, A.MORIN4 on Genie

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

CLASSIC APPLE STRUDEL

Recipe courtesy Emeril Lagasse, 2000

For the dough:

3 cups bread flour

1 egg

1/4 cup soft, unsalted butter

1/2 teaspoon salt

1 cup cold water

Vegetable oil

Bread flour

For the Filling:

3/4 cups coarse white bread crumbs

1/2 cup, melted unsalted butter

1 1/2 pounds, 14 ounces peeled, cored and thinly

sliced Granny

Smith, Pippin or other cooking apples

1/3 cup granulated sugar

3/4 cup dark raisins

3/4 cup coarsely crushed nuts

2 teaspoon ground cinnamon

5 ounces firm, unsalted butter

To make the dough: Place the flour, egg, soft butter

and salt

in the bowl of an electric mixer. Mixing with the

dough hook

on low speed, add enough of the cold water to make a

soft

dough. Knead the dough in the electric mixer at

medium speed

until it is smooth and elastic, about 5 minutes.

Form the

dough into a ball and coat it with oil. Cover and

let rest at

room temperature for about 1 hour.

For the filling: To make the coarse bread crumbs,

toast slices

of white bread in the oven until crisp, about 10

minutes.

Break into pieces and place in a food processor.

Pulse the

processor until the bread resembles large bread

crumbs. In a

sauté pan, over medium heat, sauté the bread crumbs

in 1/4 cup

of the melted butter until they are golden brown.

Reserve the

sauteed bread crumbs and the remaining melted butter

separately. Combine the sliced apples, granulated

sugar,

raisins, nuts, ground cinnamon and about half of the

bread

crumbs. Cut the firm butter into chunks and gently

toss

together with the apple mixture.

To Assemble: Cover a work surface approximately 4

feet by 4

feet with a clean piece of cloth. The cloth is used

to

facilitate stretching and rolling the dough. Make

sure that

the cloth is securely fastened to the table. Dust

the cloth

lightly with the flour. Place the rested dough in

the center

of the cloth. Using a rolling pin, roll the dough

into a

large, thin rectangle. When the dough is as thin as

it will go

with the rolling pin, it is time to begin stretching

and

pulling the dough. To stretch and pull the dough,

place your

hands under the dough, and, using your thumbs and

the back of

your hand, gently begin pulling and stretching the

dough. Pull

and stretch the dough until it is a rectangle

approximately 3

1/2 feet by 2 1/2 feet. Be very careful when you are

pulling

and stretching not to tear the dough. After it is

pulled to

the proper size, let the dough relax on the table

for a few

minutes. There will be a thick edge around the

edges, trim

this away. You also want to trim off any parts of

the dough

that hang over the edges of the table. Place the

apple filling

next to the long edge of the dough closest to you.

Form the

filling into a thick log. Brush some of the reserved

melted

butter generously over the remainder of the dough.

Sprinkle

the remaining bread crumbs over the dough. Using the

cloth to

help lift the dough, roll the strudel as you would a

jelly

roll, starting from the filling side. Place the

strudel, seam

side down, in a horseshoe shape on a sheet pan lined

with

parchment paper. Brush the strudel with the last of

the melted

butter. Bake in a preheated 375 degree oven F for

about 35

minutes, Remove the pan from the oven and cool.

Slice the the

strudel into individual servings and serve either

warm or at

room temperature.

Yield: about 16 servings

Prep Time: 1 hours 30 minutes

Cooking Time: 35 minutes

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/3 cups all-purpose flour

1 1/2 teaspoon salt

1 1/2 cup margarine

1 cup apples -- sliced thin

3 tablespoon sugar

2 tablespoon almonds -- sliced

3 tablespoon apricot preserves -- or peach

Instructions:

1.

Sift the 1-1/3 cup flour with the salt into a large mixing bowl.

Cut in the sol d margarine or butter with pastry blender until mixture

is the size of small peas.

2.

Sprinkle 4-5 tablespoons water, a little at a time, over the flour

while stirri g with a fork, until mixture is just moist enough to hold

together.

3.

Form into a square and flatten to 1/2 inch.

Roll out on floured surface to 12 i ch square.

Place on ungreased cookie sheet.

4.

Toss sliced apples with 1 tablespoon of flour.

Place slices down center third o dough.

Sprinkle 2 tablespoons of sugar over apples.

5.

Fold up about 1/2 inch at each end.

Fold sides over apples, leaving an inch of pples showing down center.

Sprinkle with 1 tablespoon sugar and sliced almonds.

6.

Bake in preheated 450-degree oven for 15-20 minutes or until golden

brown.

7.

Spread immediately with preserves.

If preferred, omit the preserves and frost w th a thin glaze made of

powdered sugar thinned with milk and vanilla or orange extract.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Bake: 300 90 minutes 2 quart casserole or Baking dish yield: 6

servings 8 to 10 slices stale white bread, finely diced 4 tart apples

peeled, cored and sliced 3/4 cup(three quarters) plus two tablespoons

sugar 3/4 teaspoons(three quarters) cinnamon 3 eggs 4 cups milk Place

a layer of bread pieces in the bottom of a well-greased two-quart

casserole or baking dish.

Top with a layer of apple slices.

Combine one-quarter cup of the sugar with one-half teaspoon of the

cinnamon and sprinkle half over the apples.

Make alternate layers of bread pieces and apple slices sprinkled with

sugar-cinnamon mixture until dish is filled to within about one and

one-half inches of the top.

Beat the eggs with one-half cup of the remaining sugar.

Beat in the milk and pour over the bread and apples.

Combine remaining sugar and cinnamon and sprinkle over the top.

Bake one and one-half hours.

Serve warm.

>From NYT Heritage Cookbook, p.

537

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

from Holly Hocks and Radishes B.

S.

Mickelson, p.

260 Apple Bread Pudding Yield: serves 4 3 apples, peeled and cored 2

tablespoons butter 1/4 (one quarter) cup brandy 2 tablespoons dried

currants( substitute raisins, yellow or brown) 1 - ? (one and one

half) teaspoons cinnamon 1/4 (one quarter) teaspoon each ground

cloves, nutmeg, ginger, And allspice One half of a 1-pound baguette of

French bread or any bread of similar texture may be used 1 tablespoon

sugar Thinly slice apples, cutting each slice in half.

Melt butter in a medium skillet over medium-high heat.

Add apples and remaining ingredients except bread and sugar.

Cook about 10 minutes.

Apples should be tender but still firm.

Remove all crust from bread, then slice one quarter inch thick.

Pieces should be no more than 2 inches in diameter if using other than

French bread.

Butter an 8", deep casserole, and sprinkle with 1 tablespoon sugar.

Layer with half of the bread, then half of the apple mixture.

Repeat.

At this point, the dish may be set aside, covered, until baking time.

Prepare the following: Topping, in advance if necessary: one-half cup

flour, one quarter butter, softened, 3 tablespoons sugar, 1 tablespoon

cinnamon.

Combine in a small bowl and set aside.

Shortly before baking time, preheat oven to 350 and prepare custard:

2 whole eggs, 3 egg yolks, one and one quarter cups light cream (or

milk), three quarter cups sugar, and one and one-half teaspoons

vanilla.

With a whisk, lightly beat eggs and egg yolks cream, sugar, and

vanilla.

Pour over apple/bread mix.

Cover with reserved topping.

Place casserole in a shallow roasting pan filled with 1 inch hot

water.

Bake one and one quarter hours.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Mix #1

6 cups chopped apples and 2 cups sugar

Mix #2

2 cups flour

1 tsp.. salt

2 tsp.. cinnamon

2 tsp.. soda

Mix #3

2 eggs

1/2 cup oil

2 tsp.. vanilla

1 cup chopped walnuts

Combine mixes alternately in large bow. Bake in a

greased and floured 9 X 13 pan at 350 degrees for 1 hour

or until toothpick comes out dry. Cool and let set for

about 8 hrs or overnight. Sift 10X sugar on top to

serve. Cake will be dry immediately after baking, but

will moisten up considerably overnight. In Hot humid

weather, it will mold, so refrigerate.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :20 minutes

Origin :Elizabeth Powell

Ingredients:

6 large apples -- unpeeled and cored

1 1/3 cup apple cider

1 1/2 cup sugar

1 1/2 teaspoon lemon zest -- grated

1 1/8 teaspoon nutmeg

1 cup whipping cream

1 1/4 cup powdered sugar

Instructions:

Place apple quarters in a heavy saucepan with cider and sugar.

Bring to a boil ove medium heat, stirring to dissolve sugar and

prevent scorching.

Continue to cook and st r until apples become mushy.

Puree through food mill and stir in spices and lemon zest.

Cool.

While apple puree cools, beat cream until it forms stiff peaks.

Gradually add powd red sugar and blend well.

Fold 1/2 cup of apple puree into whipped cream, then fold whi ped

cream into remaining apple puree.

Spoon into parfait glasses and chill thoroughly.

Sprinkle top of each apple cream ith nutmeg before serving.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

8 medium apples -- peeled and sliced

1 tablespoon fresh lemon juice

1 1/2 cup all-purpose flour

1 cup brown sugar

1 cup rolled oats

1 teaspoon cinnamon

1 1/4 teaspoon nutmeg

1 1/2 cup butter

Instructions:

Place apple slices in two quart baking dish.

Sprinkle with lemon juice.

Combine flour, sugar, oats, cinnamon, and nutmeg.

Cut butter into one-inch chunks.

Blend into dry ingredients, using a pastry blender or two forks.

When crumbly, sprinkle over apples.

Bake at 375 degrees for 15 minutes.

Turn oven down to 350 degrees and bake for 30 minutes more.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 can pie apples

1/2 c. sugar

2 tsp. cinnamon

1 c. sugar

1 c. flour

1 large egg

3 Tbsp. margarine

Combine 1st 3 ingredients and put in 8 inch square baking dish

(lightly greased). Combine next 3 ingredients and sprinkle over

apples. Dot with margarine. Bake at 350 degrees for 30 minutes,

or til crispy and brown.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :45 minutes

Origin :Elizabeth Powell

Ingredients:

6 large large apples

1 1/2 cup all-purpose flour

1 1/2 teaspoon cinnamon

1 1/8 teaspoon nutmeg

2 tablespoon sugar

fresh lemon juice

1 egg -- separated

1 1/2 cup milk

powdered sugar -- sifted

Instructions:

Peel and core apples.

Slice crosswise into 1/2" rings, dropping slices into water cidulated

with lemon juice as they are sliced.

Sift flour with cinnamon, nutmeg, and sugar.

Beat egg yolk with milk.

Add egg mixt re to dry ingredients and beat until smooth.

Beat egg white until stiff peaks form.

Fol egg white into batter.

Drain apple rings and pat dry on tea towel.

Heat oil or shortening to 375 degrees.

Dip apple rings in batter, coating both sides.

Drop rings onto hot oil, five or six at time (one layer, not

overcrowded).

Fry until golden brown, turning once, about five mi utes.

Remove to paper towels to drain.

Sprinkle with powdered sugar.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :90 minutes

Origin :Jo Anne Merrill

Ingredients:

3 large eggs

1 cup sugar

2 cups applesauce

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 1/4 teaspoon ground nutmeg

1 1/4 teaspoon salt

powdered sugar

1 quart vanilla ice cream

Instructions:

* Have ice cream slightly softened.

Use only a very good quality applesauce that is not too thin.

1.

Line a greased 15 x 10 x 1-inch jelly-roll pan with waxed paper;

grease paper.

2.

Place eggs in a mixing bowl; beat at high speed for 5 minutes.

Gradually beat i sugar and 1/2 cup applesauce.

3.

Sift flour, baking powder, 3/4 teaspoon cinnamon, nutmeg and salt

together.

Ble d flour mixture into egg mixture, using low speed.

Spread batter in pan.

4.

Bake in preheated 375-degree oven for 15 minutes or until cake is

lightly brown d and springs back when pressed gently.

Sprinkle kitchen towel with powdered sugar; imm diately invert cake

onto towel.

5.

Remove waxed paper; roll cake and towel together from narrow end.

Let cake comp etely cool.

6.

Unroll cake, trimming edges if desired.

Remove from towel and spread with softe ed ice cream; re-roll.

Wrap tightly in plastic wrap or foil and freeze.

7.

Blend remaining 1-1/2 cups applesauce and 1/4 teaspoon cinnamon.

Chill.

When re dy to serve, cut roll into slices and top each slice with

chilled applesauce.

Serve wit whipped cream if desired.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 12 servings 2 c Shredded cheddar cheese 1 c Ricotta cheese 1

Egg; lightly beaten 1/4 c Sugar 1 ts Almond extract 2 20 oz.

cans apple pie fillin 8 Lasagna noodles, cooked; rin 6 tb

All-purpose flour 6 tb Packed brown sugar 1/4 c Quick-cooking oats

1/2 ts Ground cinnamon ds Ground nutmeg 3 tb Margarine 1 c Dairy sour

cream 1/3 c Packed brown sugar Recipe by: Cindy Revelle Combine

Cheddar cheese, ricotta cheese, egg, granulate sugar and almond

extract in medium bowl; blend well.

Spread 1 can apple pie filling over bottom of greased 13x9" pan.

Layer 1/2 of the noodles over filling, then spread cheese mixture over

noodles.

Top with remaining noodles, then remaining can of apple pie filling.

Combine flour, 6 Tbls brown sugar, oats, cinnamon and nutmeg in small

bowl.

Cut in margarine until crumbly.

Sprinkle over apple pie filling.

Bake in preheated 350F oven 45 minutes.

Cool 15 minute.

Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown

sugar in small bowl until smooth.

Cover; refrigerate.

To serve, cut lasagna into square and garnish with sour cream mixture.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :60 minutes

Origin :Jo Anne Merrill

Ingredients:

3 cups tart apples -- sliced

1 1/2 cup molasses

1 1/4 teaspoon ground nutmeg

1 1/4 teaspoon ground cinnamon

1 1/8 teaspoon salt

---- Topping: -----

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoon salt

1 1/2 cup sugar

1 large egg

1 1/2 cup milk

1 1/2 cup margarine -- melted

Instructions:

1.

Preheat oven to 350 degrees.

Grease a 1-1/2 quart casserole baking dish.

2.

Prepare apples, using only tart ones such as Granny Smith.

Place the apples in aking dish.

Drizzle the molasses over the apples and then sprinkle the spices over

that 3.

Bake until apples are soft.

Time varies depending on what kind of apples you us .

Pierce with a sharp knife to test when soft, then pour the topping

over apples and ba e for 25 minutes longer or until top is brown and

crusty.

(Set oven at 375 degrees to b ke topping.

) TOPPING: Sift together the flour, baking powder, salt and sugar.

Mix together the egg w ich has been well beaten, milk and melted

margarine.

Stir gently into the flour mixture Pour over cooked apples and bake

until crusty and browned.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :90 minutes

Origin :Elizabeth Powell

Ingredients:

1 batch pie pastry -- see recipe

6 large apples

1 tablespoon fresh lemon juice

1 1/2 teaspoon lemon zest

1 1/2 cup brown sugar

1 teaspoon cinnamon

1 1/4 teaspoon nutmeg

1 1/8 teaspoon ground cloves

1 1/8 teaspoon ground ginger

1 tablespoon all-purpose flour

1 tablespoon butter -- cut into bits

1 teaspoon sugar

dash cinnamon

1 tablespoon milk

Instructions:

Peel, core, and thinly slice apples.

Toss with lemon juice and zest.

Mix sugar, fl ur, and spices.

Toss with apples to coat.

Roll half of dough into a round and fit into a 9" pie pan.

Fill shell with apple m xture.

Dot top with butter.

Roll remaining dough into a round large enough to cover top of apples.

Place carefully over apple filling and crimp edges of crusts together.

Make lits in top crust to vent.

Mix teaspoon of sugar with dash of cinnamon.

Brush top of cr st with milk and sprinkle lightly with cinnamon sugar.

Bake at 450 degrees for 10 minutes.

Reduce heat to 375 degrees and bake an additio al 20-30 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

TOPPING:

1/2 cup firmly packed light brown sugar -- firmly

packed

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 cup (1/2 stick) unsalted butter -- cut in pats

1 cup chopped

1/2 package refrigerated pie crusts -- (one crust)

FILLING:

3 pounds Golden Delicious apples -- peeled, cored, and

thinly sliced

1/2 cup packed light brown sugar

3 tablespoons all-purpose flour

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon lemon juice

1. Prepare Topping: Combine 1/2 cup flour, 1/2 cup brown sugar, 1/2

tsp.

cinnamon, and ginger in small bowl. Cut in butter with pastry blender

or 2

knives until mixture is coarsely crumbled. Stir in pecans.

2. Preheat oven to 400°. Fit crust into 9" pie plate; crimp edges.

Place on

foil-lined baking sheet.

3.Prepare Filling: Combine apples, 1/2 cup brown sugar, 3 Tbs. flour,

3/4

tsp. cinnamon, nutmeg, and lemon juice in large bowl. Spoon into

prepared

pastry shell, pressing down to compact and rounding off top. Sprinkle

topping over pie.

4. Bake in preheated 400° oven for 15 minutes. Reduce oven temperature

to

350°. Bake 45 minutes or until apples are tender in middle when

pierced with

a skewer. (If top browns too quickly, cover loosely with foil.)

Transfer pie

to wire rack to cool at least 45 minutes. Serve with vanilla ice

cream.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 8 Servings 2 1/4 cups flour 1 tbls

lemon juice, freshly 4 eggs, separated

squeezed salt 2 tbls light rum, or 1

tbls sugar 2 tbls kirschwasser 1 tbls

vegetable oil 1 dash cinnamon 1 1/4 cups

beer, light 4 tbls sugar, powdered 4

apples, preferably 1 cup sunflower oil Granny Smith,

uniform in size Combine a little more than 2/3 of the flour, egg

yolks, salt, sugar and the vegetable oil in a large bowl.

Slowly pour in the beer.

Beat to a smooth consistency by hand.

Place the egg whites and a dash of salt in a separate bowl.

Beat until the whites form stiff peaks.

Fold into the beer batter.

Set aside.

Peel and core the apples.

Slice the apples into 1/2" rings.

Sprinkle them with lemon juice, rum or kirschwasser, a dash of

cinnamon and half of the powdered sugar.

(Do not add more than a dash of cinnamon because it can be

overpowering.

) Let the apple slices marinate for 30 minutes.

Pour about 1/4 " of sunflower oil into a large skillet.

Heat the oil.

Dredge both sides of the apple rings in the remaining flour.

Dip them into the beer batter.

Fry over medium-high heat for about 1 1/2 to 2 minutes on each side or

until golden brown and puffy.

Drain on paper towels.

Sprinkle with the remaining powdered sugar.

Serve hot.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :12

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

4 large apples

1 1/2 cup sugar

1 teaspoon cinnamon

3 3/4 cup seedless raisins

1 1/4 cup almond slivers

1 1/2 cup butter -- melted

4 sheets phyllo dough

2 tablespoon bread crumbs

Instructions:

Peel, core, and finely chop apples.

Mix with sugar, spices, raisins, nuts, and 2 t blespoons melted

butter.

Unwrap phyllo dough and keep between two dampened tea towels.

Place one sheet of d ugh on a third tea towel.

Brush with melted butter and sprinkle with bread crumbs.

Plac second sheet of phyllo on top of first, brush with butter, and

sprinkle with crumbs.

R peat with remaining sheets of phyllo.

Spread apple filling, about two inches in, along one long side of

dough, to within two inches of each edge.

Filling should be spread about three inches wide.

Fold long si e over once to cover filling, then fold in edges.

Continue to roll lengthwise, like a j lly roll, using towel to help.

Brush each roll with butter, and place, seam side down, on a

lightly buttered baki g sheet.

Bake at 400 degrees about 20-25 minutes, until golden.

Remove from oven and sc re top into 1-1/2" slices with a sharp knife.

Cool and cut into slices.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :12

Time to prepare :65 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cups sugar

1 1/2 cup margarine

2 large eggs

2 teaspoons vanilla extract

2 teaspoons baking soda

1 teaspoon salt

2 cups all-purpose flour

1 teaspoon ground cinnamon

4 cups apples -- sliced thin

1 cup black walnuts -- chopped

Instructions:

1.

Cream margarine and sugar in mixing bowl.

Add beaten eggs and vanilla extract a d whisk to blend well.

2.

Combine baking soda, salt, flour and cinnamon; add to egg mixture and

beat unti thoroughly mixed.

3.

Add peeled and thinly sliced apples along with the chopped walnuts to

batter.

B end ONLY enough to spread apples and nuts throughout batter.

4.

Grease and flour a 13 x 9 x 2-inch pan.

Pour in the batter and bake in a prehea ed 325-degree oven for 1 hour.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

6 apples -- medium size

3 tablespoon lemon juice

applejack -- * see note

2 tablespoon unsalted butter

apple cider

Instructions:

* Use Calvados, a French apple brandy, or regular brandy if preferred.

Red wine may als be used with excellent results.

1.

Arrange the apple slices in a glass baking dish.

Sprinkle with lemon juice and pplejack or your choice of brandies or

wine.

Dot with the butter.

Add enough apple cide to fill the dish to a depth of 1 inch.

2.

Bake in a preheated 375-degree oven for 20 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :1

Time to prepare :75 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 cup margarine

1 cup sugar

1 egg

1 2/3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

3 3/4 teaspoon allspice

1 cup dried prunes -- chopped

1 1/2 cup nuts -- chopped

1 cup applesauce

2 tablespoon powdered sugar -- for topping

Instructions:

1.

Beat margarine and sugar until light and creamy.

Beat in egg.

2.

Sift dry ingredients together.

Add 1/2 teaspoon salt if desired.

Add prunes and nuts to dry mixture, then add this mixture to batter.

Blend in applesauce.

3.

Bake in a greased 9-cup Bundt pan in a 350-degree oven for 1 hour or

until it i done.

4.

Let cool on rack in pan for 10 minutes before turning out of pan.

Sprinkle with sifted powdered sugar.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Ingredients : 1 1/2 c.

graham cracker crumbs 3 tbsp.

sugar 1/4 c.

butter FILLING: 2 (17 oz.

) cans apricot halves 1 env.

plus 1 tsp.

plain gelatin 1/3 c.

cold water 3 lg.

eggs, separated 2 tsp.

vanilla 1/2 c.

sugar 2 pkg.

(8 oz.

) cream cheese, softened GLAZE: 1 c.

apricot syrup (reserve from can) 3 tbsp.

sugar 1 tbsp.

cornstarch 1/4 tsp.

vanilla Preparation : Mix crust ingredients together and press into

bottom and against sides of a 9 inch springform pan.

Bake in a 350 degree oven for 10 minutes.

Cool before filling.

Drain apricots, saving syrup.

Sprinkle gelatin over cold water in top of double boiler; let stand 5

minutes.

Mix in lightly beaten egg yolks and 1/4 cup apricot syrup.

Place over hot water; cook, stirring, until slightly thickened, about

10 minutes.

Remove from heat, stir in vanilla and cool to lukewarm.

Meanwhile, puree 2 cups apricot halves to get a measure of 1 1/2 cups.

Save remaining 1/2-3/4 cup apricot halves for topping.

Beat egg until it forms a stiff meringue.

Set aside.

With same beater, beat cream cheese with egg yolk mixture and pureed

apricots.

Fold in meringue; pour into crust.

Chill several hours until firm.

While cake is chilling, prepare Apricot Glaze.

Combine all ingredients in a saucepan and cook over medium-high heat

until mixture comes to a boil and thickens.

Cool slightly before glazing cheesecake.

Trim top of cake with remaining apricot halves and the Apricot Glaze.

Makes 10-12 servings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Submitted by:Joyce Carcara

I collect cake recipes that use a box cake mix as the base. This cake

is rich, delicious and easy! This cake freezes well.

Ingredients:

1 (18.25 ounce) box yellow cake mix

1 cup sour cream

1/2 cup apricot brandy

1 teaspoon vanilla extract

1/2 teaspoon orange extract

1/2 teaspoon lemon extract

1/2 teaspoon almond extract

1 (3.5 ounce) instant vanilla pudding

4 eggs

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and lightly

flour a bundt pan.

2. In a large bowl, beat cake mix, pudding, and eggs until smooth.

Mix brandy and flavorings in sour cream, and add to egg mixture. Beat

at least 2 minutes with an electric mixer on medium speed. Pour

batter into prepared pan

3. Bake for 50 to 55 minutes, or until tester inserted in the center

comes out clean. Cool cake in pan on wire rack for 20 minutes.

Remove

from pan, and continue cooling on wire rack.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 c. butter or margarine, softened

1/2 c. sugar

1/2 c. packed brown sugar

1 egg

1 t. vanilla

2 1/2 c. flour

1/4 c. orange juice

1 t. baking soda

1/2 t. salt

1 pkg (6 oz) dried apricots, chopped

1/2 c. chopped cashews

Heat oven to 350 degrees. In large mixing bowl, combine butter,

sugars, egg

and vanilla. Beat at medium speed until light and fluffy. Add flour,

juice,

baking soda and salt. Beat at low speed until soft dough forms. Stir

in

apricots and cashews.

Drop dough by heaping teaspoons 2 inches apart onto ungreased cookie

sheets.

Bake for 9-10 min or til edges are golden brown. Cool completely

before

storing.

Tip: Dried peaches can be substituted for dried apricots.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :270 minutes

Origin :Jo Anne Merrill

Ingredients:

2 teaspoons gelatin

1 cup sugar

2 cups apricot nectar

2 tablespoon orange juice

2 teaspoons lemon peel -- grated

Instructions:

1.

Sprinkle gelatin into 1/4 cup cold water.

Let stand 5-10 minutes to soften.

2.

Put softened gelatin into 1-1/2 cups VERY hot water.

Stir until gelatin is comp etely dissolved.

Add 1 cup sugar and stir until sugar is dissolved.

3.

Blend 2 cups apricot nectar, 2 tablespoons orange juice and 2

teaspoons grated emon peel into the gelatin mixture.

Cool, then pour into a refrigerator tray.

4.

Place in freezer and freeze until firm.

This should take about 4 hours.

Serve i chilled sherbet glasses.

Yield: about 1 quart.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 pound Butter 2 cup sugar 10 eggs 4 cup flour 1/2 cup red currant

jelly 3/4 cup whiskey 4 Tbsp rum flavoring 1 tsp rosewater 1 tsp

each ground: mace, cloves, cinnamon, nutmeg 2 lb.

each: raisins, currants 1/2 lb.

each: candied pineapple, candied cherries, citron 1/2 lb.

candied or dried apricots 1 lb.

each: almonds, pecans 1 large seeded orange, juice and rind (chopped

in blender) 10 drops black walnut flavoring 1 Tbsp almond flavoring

Vegetable spray or oil Preheat oven to 325 degrees.

In large bowl, cream together butter and sugar.

Mix in eggs and stir til blended.

Mix in the rest of the ingredients and blend well.

Pour batter into large, round or square baking pan, lightly oiled.

Set fruitcake pan into a larger pan, such as a big roaster.

Pour water into the larger pan so that it comes up about 2 inches on

the side of the fruitcake pan.

Cover both pans with one piece of foil so that yo can steam the

fruitcake.

Let is steam for 2 hours.

Take the cake out of the water bath and take the larger pan out of the

oven.

Put the fruitcake back in and bake for 3 hours.

Let cool completely.

Keep refrigerated.

Source: Mary Walters Allen via San Antonio Express-News

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Submitted by:Jean Higginbotham

This is a moist, very flavorful pound cake.

Ingredients:

1/2 cup shortening

1 cup butter

2 1/2 cups white sugar

5 eggs

2 teaspoons flavoring (vanilla, almond, lemon, or other)

1 cup milk

1/2 teaspoon baking powder

3 cups cake flour

Directions:

1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease and

flour one 9 or 10 inch bundt pan.

2. Cream shortening, butter, and sugar until light and fluffy (for

best results use an electric mixer). This will take a while. Add

eggs one at

a time, beating well after each addition. Beat in flavoring.

3. Combine baking powder and flour. Alternately stir in flour mixture

with milk into creamed mixture, starting and ending with flour. Pour

batter into prepared pan.

4. Bake at 300 degrees F (150 degrees C) for 1 to 1-1/2 hours or until

a cake tester comes out clean. Absolutely wonderful plain or served

with strawberries and whipped cream.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :15 minutes

Origin :Elizabeth Powell

Ingredients:

2 avocados

1 clove garlic -- quartered

2 tablespoon fresh chives -- chopped

1 tablespoon fresh cilantro -- chopped

1 1/2 tablespoon fresh tarragon -- chopped

juice of half a lime

2 tablespoon butter

1 1/4 cup light cream

Instructions:

In food processor fitted with chopping blade, puree avocado with

garlic, lime juic , and herbs.

Melt butter in a saucepan over low heat.

Stir in avocado puree and cook ov r low heat, stirring occasionally,

until heated through.

Add cream and continue to heat but do not allow to boil.

Salt to taste and serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :24

Time to prepare :75 minutes

Origin :Jo Anne Merrill

Ingredients:

1 package yeast

1 1/2 cups all-purpose flour

4 large eggs

1 1/4 cup sugar

1 1/8 teaspoon salt

1 1/2 cup margarine -- softened

--- Sauce: ---

1 cup sugar

1 1/2 cup rum

seedless raisins -- optional

Instructions:

* These can be frozen for later use.

Freeze before dipping in rum sauce.

1.

Place 1/2 cup lukewarm water in a mixing bowl; sprinkle yeast over

water.

Let s and 5 minutes to soften.

2.

Add 1/2 cup flour and beat well with electric mixer or rotary mixer.

Beat in th eggs one at a time, then the salt, sugar, and remaining 1

cup flour.

3.

Cover and let rise until light, about 45 minutes.

4.

Beat in the softened margarine or butter, small bits at a time.

5.

Grease DEEP cupcake tins or pans made especially for babas.

Put 1 tablespoon o batter in each tin.

Cover and let stand for 10 minutes.

6.

Bake in preheated 400-degree oven until browned.

Time will depend on size of pa you are using.

Cool babas.

SAUCE: Boil 1 cup water with 1 cup sugar for 10 minutes.

Cool to lukewarm and add 1/2 c p rum.

Dip cooled cakes in this mixture and pour more sauce around them.

Babas are trad tionally very moist with the syrup.

VARIATIONS: Add 1/4 cup raisins to dough when butter is added.

Cut a small circle from op of cake, scoop out a small amount of

insides and fill with marmalade.

Replace top.

S rve with a tart lemon sauce.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

12oz.

stale bread 3oz.

currants 3oz.

raisins.

4 1/2oz.

sugar 3oz.

butter or marg.

1 or 2 eggs 12oz.

milk grated nutmeg or lemon rind Soak bread in cold water for about 1

hr.

Squeeze out as much of the moisture as possible and mix the bread with

the fruit, sugar, nutmeg or lemon rind, melted fat, beaten eggs and

milk.

Turn into a greased dish and bake for 1 1/2 hrs.

at 350.

-- Blueberry Cobbler Yield: 6 Servings 1/2 c Sugar 1 tb Cornstarch 4

c Blueberries 1 ts Lemon juice ----------------------BISCUIT

TOPPING--------------------------- 1 c Flour 1 tb Sugar 1 1/2 ts

Baking powder 1/2 ts Salt 3 tb Shortening 1/2 c Milk Heat oven to

400F.

Blend 1/2 cup sugar and the cornstarch in a medium saucepan.

Stir in blueberries and lemon juice.

Cook, stirring constantly, until mixture thickens and boils.

Boil and stir 1 minute.

Pour into an ungreased 2 quart casserole.

Keep fruit mixture hot in oven while preparing biscuit topping.

Measure flour, 1 tablespoon sugar, the baking powder and salt into

bowl.

Add shortening and milk.

Cut through shortening six times.

Mix until dough forms a ball.

Drop dough by 6 spoonfuls onto hot fruit.

Bake 25 to 30 minutes or until biscuit topping is golden brown.

Variations: Fresh Cherry Cobbler: Substitute 4 cups pitted fresh red

tart cherries for the blueberries.

Increase sugar in fruit mixture to 1 1/4 cup, cornstarch to 3

tablespoons and substitute 1/4 teaspoon almond extract for the lemon

juice.

Fresh Peach Cobbler: Substitute 4 cups sliced fresh peeled peaches

for the blueberries and add 1/4 teaspoon cinnamon to the

sugar-cornstarch mixture.

This is a good side dish (Hot dish) to take to pot luck dinners:

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :35 minutes

Origin :Jo Anne Merrill

Ingredients:

6 peaches

2 tablespoon butter or margarine

1 cup cookie crumbs

1 1/4 cup butter or margarine

2 tablespoon brown sugar

1 egg yolk

2 tablespoon rum

1 1/4 cup Madeira

Instructions:

1.

Prepare peaches by peeling, cutting in half and removing pits.

Scoop out the ce ter of peaches with melon baller to enlarge the area

where you removed the pits.

2.

Grease a baking dish generously with 2 tablespoons butter or solid

margarine.

U e a dish that can also be taken to the table for serving the peaches

when cooked.

3.

Lay peaches, cut side up, in baking dish.

4.

In a mixing bowl, mix the cake or cookie crumbs, scooped out centers

of peaches 1/4 cup melted margarine or butter, brown sugar, egg yolk

and rum.

Blend well.

Mixture will be very grainy and damp.

Add more rum and butter to reach correct consistency.

5.

Fill cavity of each peach half with crumb mixture and sprinkle the

wine on top.

6.

Bake in preheated 350-degree oven for 30 minutes, basting frequently

with juice in pan.

Let set 5 minutes and serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings 2 c Brown rice; cooked 1 1/2 c Soy milk; "rice

dream" 1 c Raisins; or currants 2 tb Honey 1 ts Vanilla Preparation

Time: 0:55 Combine all ingredients.

Pour into a casserole, cover and bake at 325 degrees for 45 minutes.

May be served hot or cold.

From the Mcdougall Health Supporting CookBook volume one.

By Mary Mcdougall.

ISBN 0-8329-0393-0 From the collection of Sue Smith, S.

Smith34

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :36

Time to prepare :105 minutes

Origin :Elizabeth Powell

Ingredients:

2 1/2 cups sugar

1 1/2 cups water

1 tablespoon lemon juice

1 pound pecans -- chopped

1 1/4 cup sugar

1 1/2 teaspoon cinnamon

1 1/8 teaspoon nutmeg

1 pound filo dough

1 cup butter -- melted

Instructions:

* Prepare syrup first: bring to boil 2-1/2 cups sugar and water; add

lemon juice.

Simme until it is a pale yellow color.

Syrup should be thick and cold when poured over hot B klava.

Mix nuts, 1/4 cup sugar, and spices; set aside.

Butter 9" x 13" cake pan thoroughl .

Keep filo pastry covered with a damp tea towel while working with

individual sheets.

ayer sheets in baking pan, one at a time, brushing each layer with

melted butter.

After layering six or so, begin alternating layers of filo pastry with

nut mixture.

Brush one layer with butter and sprinkle the next with 1/2 cup nut

mixture.

Continue to alternate buttered layers and nut-covered layers until all

but ten of the sheets have been used.

ayer the last ten sheets as you did the bottom six, brushing each with

butter.

Bake at 25 degrees for 1-1/2 hours.

Remove from oven and let cool for five minutes.

Score pastr into diamond shapes about 1-1/2" X 2".

Pour cold syrup over hot pastry.

Allow to cool o room temperature before cutting and removing from

pan.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

75gms butter

1 cup crushed biscuits

1/4 cup icing sugar

2 -3 firm kiwifruit peeled and sliced

FILLING

3 eggs separated

1/2 cup sugar

250gms Cottage cheese

250gms Cream cheese

2 Kiwifruit peeled and mashed

3/4 cup mashed banana

1 cup cream whipped

Lightly grease a loose based 23cm cake pan. Prepare the crust by

combining crushed biscuits, icing sugar and butter. Mix well. Press

into

the base of the cake pan. Stand the kiwifruit slices in a single row

around the sides of the pan. Set aside.

To prepare the filling, place the egg yolks and sugar in the top part

of the double boiler and whisk over gently boiling water until thick

and

creamy.

Cool

Beat cheeses until well blended. Add cooled egg yolk and mix well.

Fold

mashed kiwifruit and banana into the cheese mixture.

Beat egg whites to soft peak stage.

Fold into cheese mixturewith whipped cream

Pour into prepared pan.

Cover and freeze until firm.

To serve, remove cheesecake from freezer and let stand at room

temperature

about 15 minutes to soften slightly.

garnish with some extra whipped cream, kiwifruit and banana

Serves approx 10

Per serve - Calories 380 Protein 7 gms ,Carbohydrate 45gms, fat 18gms

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :80 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 cup margarine -- softened

1 1/2 cup packed brown sugar

1 1/2 cup granulated sugar

2 eggs

3 tablespoon sour cream

1 1/2 cup mashed bananas -- (2 bananas)

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoon ground cinnamon

2 apples -- chopped

1 1/2 cup black walnuts -- chopped

Instructions:

* Use stick margarine, not the soft kind, or use butter.

1.

Cream together margarine and sugars, beat in eggs thoroughly.

Blend in sour cre m, banana and vanilla.

2.

Combine flour, baking powder, soda and cinnamon.

Gradually add to butter mixtu e.

3.

Gently fold in chopped apples and nuts.

Pour into greased and floured loaf pan.

4.

Bake about 1 hour at 375 degrees.

Cool before slicing.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :1

Time to prepare :12 minutes

Origin :Jo Anne Merrill

Ingredients:

1 banana -- unpeeled

semisweet chocolate chips

miniature marshmallows

brown sugar

Instructions:

* This recipe is for 1 serving; make as many as you wish.

Slit each banana lengthwise but not all the way through.

Leave the skin on (do not peel).

Put 1-2 teaspoons each of the marshmallows and chocolate chips in

slit.

Sprinkle l ghtly with brown sugar.

Wrap tightly in foil, being sure to seal ends.

Place on grill over campfire or coa s, seam side up.

Takes about 7 minutes to cook.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Land O Lakes Best of Baking, page 86

Serving Size : 9 Preparation Time :0:15

Amount Measure Ingredient -- Preparation Method

12 slices cinnamon-raisin bread -- toasted and cubed

2 medium bananas -- sliced

3 eggs

1 cup milk

1/3 cup sugar

1/4 cup Land O Lakes® Butter -- melted

1 teaspoon cinnamon

1/2 package caramels (16 ounce--26 caramels) -- unwrapped

This unique bread pudding gains extra flavor with the addition of

caramels

and bananas!

1. Heat oven to 350°F. Layer 1/2 of bread cubes in greased 9" square

baking dish. Top with bananas, remaining bread cubes and caramels.

2. In medium bowl, with wire whisk, beat eggs until thick and

lemon-colored

(1-2 minutes). Add milk, sugar, butter and cinnamon; mix well.

3. Pour evenly over bread cubes. Bake for 35 minutes.

4. Reduce heat to 300°F. Bake for 15-20 minutes or until center is

set.

Serve warm or chilled.

Nutrition Facts (1serving): 320 cals; 7 g protein; 52 g carbo; 11 g

fat; 90

mg chol; 280 mg sodium

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 small package pineapple gelatin

1 (8 oz.) package cream cheese

1 cup sugar

1 teaspoon vanilla

2 bananas, mashed

1 cup graham cracker crumbs

3 Tablespoons butter, melted

1 (14 oz.) can evaporated milk, chilled

3 Tablespoons lemon juice

Dissolve gelatin in 1 cup boiling water; cool. Combine cream cheese,

sugar and vanilla in mixing bowl, blending well. Add bananas to cream

cheese mixture; beat until fluffy. Add gelatin to banana mixture

gradually; blend thoroughly. Chill until thickened, stirring

occasionally. Mix graham cracker crumbs and butter thoroughly. Press

half

the mixture evenly onto bottom of 12x7 inch baking dish. Whip

evaporated milk until thickened; add lemon juice.

Beat milk mixture until stiff peaks form. Beat gelatin mixture

slightly; milk mixture. Turn into crumb-lined dish; sprinkle

remaining crumbs over top. Cover and chill until set.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :20 minutes

Origin :Jo Anne Merrill

Ingredients:

1 9 inch pie crust -- baked

3 bananas

1 cup sour cream

1 cup milk

instant vanilla pudding mix -- family si

1 tablespoon margarine -- melted

2 tablespoon orange marmalade -- melted

Instructions:

Spread the orange marmalade evenly and in a thin layer in baked pie

crust.

You can also use apricot preserves with tasty results.

Use thoroughly ripened bananas.

Slice th bananas on top of the marmalade.

Combine sour cream and milk; stir in pudding mix.

Blend until smooth and slightly hick.

Mix in the melted margarine.

Pour over the bananas.

Chill.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1st layer: Mix together

2 1/2 cups graham cracker crumbs

2/3 cups melted butter or margarine

2 Tbsp. sugar

Press into a lightly greased 13x9 inch pan.

2nd layer: Mix together

8 oz. cream cheese

2 cups powdered sugar

1 tsp. vanilla

enough milk for a spreadable consistency

Top in layers with:

Sliced bananas

16 oz of drained crushed pineapple

Cool Whip

Nuts and maraschino cherries

Refrigerate at least 1 hour before cutting.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :12

Time to prepare :40 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup water

1 1/2 cup margarine -- solid

1 teaspoon sugar

1 1/4 teaspoon salt

1 cup all-purpose flour

4 eggs

Instructions:

1.

Heat water, butter, sugar and salt to a full rolling boil in large

saucepan.

2.

Add flour all at once.

Stir vigorously with a wooden spoon until mixture forms thick,

smooth ball that leaves the sides of pan clean, about 1 minute.

Remove from hea .

3.

Add eggs, one at a time, beating hard after each addition with wooden

spoon or lectric hand mixer, until paste is shiny and smooth.

Shape and bake, following your rec pe instructions, for making the

puffs and filling with a creamy filling of your choice.

* Most cream puff recipes instruct you to bake at 375 degrees until

puff is delicately rowned and there are no beads of moisture visible.

Test for "doneness" by taking a puff out of the oven; if it does not

fall, it is done.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :1

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cups flour

1 teaspoon salt

1 1/2 cup shortening -- solid

1 1/3 cup water

mixed fruit, dried -- stewed

Instructions:

* Dried fruit which has been stewed and then sweetened is the

traditional filling.

The ost common fruits used are dried apples and peaches.

Sift the flour and salt together, cut in the shortening and mix

with forks.

Add wa er, a little at a time, while tossing flour mixture with large

fork.

Roll out about 1/8 inch thick on a floured surface.

Cut about 4 inches in diameter.

In each round, place 1 1/2 tablespoons cooked and sweetened mashed

fruit (dried apricots, peaches, prunes or a plesauce).

Moisten edges with cold water; fold to make semi-circle and press

edges together w th a fork.

Fry in solid shortening melted to a depth of about 1/2 inch, or deep

fry.

Dr in on paper towels and sprinkle with powdered sugar if desired.

If you wish, you can also make a sauce of powdered sugar,

margarine and milk to dr zzle over pies.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

CRUST:

1/2 cup softened butter

1/3 cup sugar

1 cup all-purpose flour

1/4 teaspoon vanilla

CREAM CHEESE FILLING:

1 8 oz. package cream cheese -- softened

1/4 cup sugar

1 egg -- lightly beaten

1/2 teaspoon vanilla

APPLE TOPPING:

4 cups peeled, cored, and sliced apples

1/3 cup sugar

1/2 teaspoon ground cinnamon

1/2 cup chopped walnuts or pecans

1. For crust: Cream butter and 1/3 cup sugar. In a small mixing bowl

stir in

1/4 teaspoon vanilla. Add flour and mix well. Spread in bottom and 2"

up

sides of a greased 9" springform pan.

2. For cream cheese filling: Combine cream cheese and 1/4 cup sugar;

add egg

and 1/2 teaspoon vanilla, mixing well. Spread filling evenly over

pastry.

3. For apple topping: Place apples in a large mixing bowl. Sprinkle

1/3 cup

sugar and cinnamon on top and stir apples to coat. Spoon apples over

filling. Sprinkle with nuts.

4. Bake at 425° for 10 minutes; reduce temperature to 400° and

continue

baking 25 minutes. Cool before removing from pan.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

4 ounces unsweetened chocolate

1 cup whole milk

2 large eggs

1 cup granulated sugar

1 cup heavy cream

1 tsp. vanilla extract

1 pinch salt

Melt chocolate in a double boiler over hot but not boiling water.

Gradually

whisk in milk, stir until smooth. Remove from heat and let cool.

Whisk eggs in a mixing bowl until light and fluffy, 1-2 minutes.

Gradually

whisk in sugar the continue whisking 1 minute longer until completely

blended.

Add cream, vanilla and salt, whisk. Add chocolate mixture and blend

well.

Cover, chill and freeze according to ice cream makers directions.

NOTE: Egg substitute can be used in place of the raw eggs. Makes 1

quart.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 package German Chocolate Cake Mix

1 can Eagle Brand sweetened condensed milk

1 jar Hershey chocolate caramel sauce

1 large container Cool Whip

5-6 Heath bars, frozen then crushed

Bake cake according to directions in a 9x13 pan. Hot out of the oven,

make

holes in cake with the handle of a spatula. Still hot, pour the Eagle

Brand

milk into the holes. Set for 5 minutes or until the milk is absorbed

into the

holes. Spread the Hershey sauce over cake; chill. Spread Cool Whip on

top of

chocolate/caramel. Garnish with the crushed Heath Bars. Jan

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 20 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

1/4 Cup Butter

1 1/4 Cups Smooth peanut butter

1 Teaspoon Vanilla

1 Teaspoon Dark or light corn syrup

1 Cup Sugar

1/2 Cup Dark brown sugar

3 Large Eggs

2 Teaspoons Baking soda

1/2 Teaspoon Mace

4 Cups Oats -- uncooked

1 1/2 Cups Dark raisins

Beat butter in mixer until softened. Beat in peanut

butter. Beat in vanilla, corn syrup and both sugars until

light and fluffy. Add eggs, beating after each addition.

Add baking soda and mace. Gradually add oats. Stir in

raisins. For each cookie, shape 1/4 c. dough into ball and

place four on cookie sheet. then press into 3" circle about

1.2" thick. Bake 350 for 16-17 min. Let stand on cookie

sheets. 1 min.

From LHJ, 10/90, page 198.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 30 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

3/4 Cup Butter

3/4 Cup Brown sugar

1/2 Cup Granulated sugar

2 Eggs

1/4 Cup Milk

1 Teaspoon Almond extract

2 Cups Flour

1 Teaspoon Cinnamon

1 Teaspoon Allspice

1/2 Teaspoon Baking powder

1/2 Teaspoon Baking soda

1/2 Teaspoon Salt

2 1/2 Cups Rolled oats -- NOT instant

1 Cup Dates -- cut in 1/4" dice

1 Cup Walnuts -- coarsely broken

1/4 Cup Sweetened shredded coconut

1/4 Cup Sesame seeds

Cover a flat baking sheet w/parchment if possible;

tinfoil if necessary. If you use tinfoil, butter it

generously. Preheat oven to 375. Cream the butter with the

sugars until light and fluffy; the sugar needn't be

completely dissolved but it should be very well mixed in.

Beat the eggs w/milk and almond extract until the mixture

is foamy. Sift the flour w/spices, baking powder,

baking soda, and salt. Make sure all the embellishments

are ready. Using a wooden spoon, work about half the flour

mixture into the butter and sugar. Add the milk and egg

mixture and combine well. Then add the rest of the flour

mixture and, as soon as the dough is smooth, the oats,

dates, nuts, coconut, and sesame seeds. Give each addition

about 2 stirs before adding the next, but don't wait until

each is well mixed. Stir only enough to ensure proper

distribution of the goodies at the end.

Put golf ball-sized dollops of the dough on the lined

baking sheet, spacing them about 8" apart. Use a knife

blade to flatten and spread the dough into 3.1/2" circles

(which will spread a bit in the oven). Be sure they aren't

more than 1/4" thick. Bake the cookies 8 mins., then

reverse the sheet so they brown evenly and lower the heat

to 350~. Bake another 5 to 8 mins. or until the cookies are

nicely browned and a broken one is dry in the center. They

will be soft when they come out of the oven, but will

become chewy, w/crisp edges, as they cool. Cool on a wire

rack.

Source: Yankee New England Cookbook by Leslie Land

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Submitted by:Rory Kate

This is an extremely moist and delicious cake. The Khalua liqueur

gives it an exceptionally rich and unique flavor. It is wonderfully

complimented when served with coffee drinks as an after dinner treat.

Ingredients:

1 (18.25 ounce) box yellow cake mix with pudding

1 (5.9 ounce) box instant chocolate pudding

4 eggs

1/2 cup white sugar

1 cup vegetable oil

1/4 cup vodka

1/4 cup Kahlua liqueur

3/4 cup water

1/4 cup Khalua liqueur

1 cup confectioners' sugar

Directions:

1. In a large bowl, combine the cake mix, pudding mix, eggs, white

sugar, oil, vodka, 1/4 cup khalua, and water. Beat for four minutes.

Pour

batter into well greased bundt pan.

2. Bake at 350 degrees F (175 degrees C) for forty minutes, or until

toothpick inserted in center of cake comes out clean. Cool on a rack.

3. Make a glaze by combining 1/4 cup khalua and 1/2 cup confectioners'

sugar. Turn cake over on a cake plate. Poke cake several times

with a fork. Cover with glaze, and dust with remaining 1/2 cup

confectioners' sugar sugar.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Christmas Gifts From the Kitchen

Serving Size : 30 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces premium bittersweet chocolate -- broken into

2" pcs.

1/4 cup whipping cream

2 tablespoons butter

3 1/2 tablespoons coffee-flavored liqueur

1 1/2 tablespoons vodka

1 cup chopped toasted walnuts

1. Place chocolate in food processor; process until chocolate is

chopped.

2. Combine cream and butter in 1 cup glass measuring cup. Microwave

at

HIGH 1 1/2 minutes or until butter is melted and cream begins to boil.

3. With food processor running, pour hot cream mixture through food

tube;

process until chocolate melts.

4. Add liqueur and vodka; process until blended. Pour chocolate

mixture

into medium bowl; cover with plastic wrap and refrigerate overnight.

5. Shape chocolate mixture into 1" balls. Roll in walnuts.

6. Store in airtight container in refrigerator. Let stand sat room

temperature 2-3 hours before serving. Makes about 2 1/2 dozen

truffles.

Brandy Truffles: Add 3 1/2 tablespoons brandy to chocolate mixture in

step

4 in place of coffee-flavored liqueur and vodka. Roll truffles in 1

cup

powdered sugar in place of the walnuts.

Hazelnut Truffles: Add 3 1/2 tablespoons hazelnut-flavored liqueur

and 1

1/2 tablespoons gold tequila to chocolate mixture in Step 4 in place

of

coffee-flavored liqueur and vodka. Roll truffles in 1 cup chopped

hazelnuts

in place of the walnuts.

Source: Best Recipes--Easy Home Cooking--Christmas Gifts From the

Kitchen,

page 92

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :55 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/4 cup margarine

1 1/2 cup sugar

1 egg -- beaten

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1 1/8 teaspoon salt

1 1/3 cup milk

1 teaspoon vanilla extract

2 cups blackberries -- sweetened

cups blackberries -- sweetened

Crumb topping:

1 1/2 cup sugar

1 1/4 cup margarine

1 1/3 cup flour

1 1/2 teaspoon cinnamon

Instructions:

* Frozen blackberries can be used as long as they are drained

partially.

1. Cream margarine and sugar together. Add well-beaten egg and

mix together thorou

hly.

2. Sift flour, baking powder and salt together; add to creamed

mixture alternately

with milk and vanilla.

3. Pour batter into greased and floured 8 x 8-inch pan. Cover

with blackberries. S

rinkle crumb topping over blackberries.

4. Bake at 375 degrees for 45 minutes or until done. May be

served with whipped cr

am.

* For topping: Cream margarine and sugar, stir in flour and cinnamon

until mixture is c

umbly.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 onions, julienned and caramelized

12 cups bread cubes, anything buy rye

4 whole eggs

1 1/2 qt cream

1/4 cup roasted garlic

3 teaspoon salt

2 cups toasted walnut pieces

2 cups crumbled blue cheese

Mix all the ingredients except the blue cheese. Make sure all the

bread is

soaked and mushed. Toss the blue cheese in the mix at the end. Don't

mix too

much or the mix turns grey. Spray ring molds well with no stick and

cover the

bottoms and sides with aluminum foil. Bake at 350' convection for 25

minutes

covered and 5 minutes uncovered. Mixture will keep, fresh puddings

need to be

baked each day.

makes 20

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :50 minutes

Origin :Jo Anne Merrill

Ingredients:

1 batch pie dough, enough for two-crust pie

4 cups blueberries

4 teaspoons lemon juice

3 3/4 cup sugar

1 1/4 cup all-purpose flour

1 teaspoon lemon peel -- grated

1 1/2 teaspoon ground cinnamon

1 1/4 teaspoon ground nutmeg

1 1/8 teaspoon salt

2 tablespoon margarine

Instructions:

1. Have an 8-inch double crust pieshell ready. See "Perfect Baked Pie

Crust" in th

s cookbook if you wish to make your own.

2. Sort, rinse and drain blueberries. Sprinkle lemon juice over

berries.

3. Combine sugar, flour, lemon peel, cinnamon, nutmeg and salt.

Toss this mixture

ently with the blueberries to coat well.

4. Put berry mixture into pie shell; dot with margarine.

5. Place second crust on top of pie, seal edges and cut 3 slashes

in top to allow

team to escape. Bake in preheated 450-degree oven for 10 minutes.

Lower heat to 350 deg

ees and continue baking 30-35 minutes more. Cool pie before slicing.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

1 graham cracker pie crust

1 8 oz. package cream cheese -- softened

1/2 cup sugar

1 teaspoon vanilla

3/4 cup heavy cream

1 pint blueberries

3 tablespoons apple jelly

Combine the cream cheese, sugar, and vanilla in a bowl, and mix

well.

Whip cream and fold into cream cheese mixture. Spoon filling into

crust.

Arrange blueberries on top. Heat jelly in pan and using pastry brush,

glaze

top of pie with jelly. Chill 3-4 hours.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

carol morgan-fdrf00b

1 9" cookie pie crust

1 1/4 packages nestles bon bon ice cream nu

1 package instant vanilla pudding

1 3/4 cups milk

green food coloring

1 teaspoon peppermint extract

melted chocolate

whipping topping

1.Cover bottom of 9" chocolate cookie crust with 1 1/4 boxes of

Nestles Bon Bon Ice Cream Nuggets. 2. Mix instant vanilla pudding mix

with milk, food coloring and peppermint extract. Spoon over Bon Bons

and freeze 5 hours. 3. Decorate with melted chocolate, whipped

topping and more Bon Bon nuggets. Enjoy!!

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

3 tablespoon butter -- * see note

2 cups packed brown sugar

2 cups milk

3 eggs

1 1/4 cup all-purpose flour

1 1/2 teaspoon salt

1 1/3 teaspoons vanilla extract

1 9 inch pie crust -- baked

3 tablespoon sugar

Instructions:

* Original recipe calls for butter but you can substitute solid

margarine if you prefer

1. Place butter in HEAVY 10-inch skillet. Heat until melted. Add

brown sugar and 1

2 cup milk; mix well. Bring to a boil and cook for 5 minutes, stirring

constantly.

2. Beat the egg yolks; stir in remaining milk. Combine flour and

salt; stir egg mi

ture into this. Add small amount of the hot brown sugar mix gradually.

Stir and return

his to the mixture in skillet. Cook over low heat, stirring

constantly, until thickened

3. Cool slightly and blend in 1 teaspoon vanilla. Pour into

pre-baked and cooled p

e crust.

4. Beat egg whites until stiff peaks form; slowly add sugar and

continue to beat u

til sugar is dissolved. Fold in the remaining 1/4 teaspoon vanilla.

Pile this on top of

pie, sealing to edges.

Bake in preheated 325-degree oven for about 10-15 minutes or

until lightly browned

Serve warm or cold.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

2 9" pie crusts

14 ounces eagle sweetened conden. milk

1/3 cup cold water

1 instant vanilla pudding mix*

1/2 pint whipping cream -- whipped

confectioner' sugar

1/4 cup chocolate chips (semi-swt)

1 teaspoon shortening

Heat oven to 425 degrees. For bottom crust: Divide dough in half and

follow directions on crust recipe for baked pie shell. For top crust:

Roll remaining half of dough into 13 " circle. Place 8" round cake pan

on dough. Draw around pan with tip of knife.Remove pan. Cut

dough circle into 8 wedges. Place on ungreased baking sheet. (Use

leftover pastry for tart shells.) Bake at 425 degrees fro 8 to 10

minutes.Cool. For filling: Combine sweetened condensed milk and water

in large bowl. Add pudding mix* (4 serving size) Beat well at

medium speed of electric mixer.Chill 5 minutes. Fold in whipped cream.

Spoon into cooled, baked pie shell. Top with pastry wedges. Press

lightly against filling. Dust lightly with confectioners' sugar. For

glaze: Melt chocolate chips and shortening in small saucepan on low

heat

(or use MW). Stir to blend. Drizzle over crust wedges.Refrigerate one

hour or until firm. A Crisco American Pie reformated for you by Judy

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :1

Time to prepare :1440 minutes

Origin :Jo Anne Merrill

Ingredients:

mixed fruit

peaches

plums

apricots

berries

cherries

grapes

brandy

OR:

dark rum

Instructions:

* Use brandy or rum for this recipe, with ripe, unblemished fruit in

season. Use a croc

or jar with tight fitting lid.

1. Remove stems from fruit but leave fruit whole. Peel large

fruits such as peache

, apricots and plums.

2. Place fruit carefully into the container of your choice. Fill

the container com

letely but without packing the fruit to avoid bruising.

3. Add enough brandy or rum to completely cover fruit. Close

container tightly and

store at room temperature. Let stand at least 3 weeks before using; 4

weeks is even bet

er.

4. As you use the fruit replenish with more fruit and cover with

more brandy or ru

.

* Use a variety of fruits and berries. Some suggestions are: peaches,

plums, apricots,

rapes, blackberries, raspberries, cherries and nectarines.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 1/3 cup butter -- softened

1 1/3 cups packed light brown sugar

1 1/2 teaspoon vanilla extract

2 large eggs

1 cup all-purpose flour

1 teaspoon baking powder

1 1/2 teaspoon salt

1 1/4 cup orange juice

2 tablespoon brandy

1 cup candied fruit

1 1/2 cup chopped dates

1 1/4 cup dried apricots -- chopped

---- Glaze: -----

1 1/3 cup sugar

1 1/3 cup orange juice

2 tablespoon brandy

Instructions:

1. Grease 12 muffin tins very generously with margarine or butter. Set

oven to 350

degrees.

2. Place the softened margarine, brown sugar and vanilla in a

mixing bowl; cream w

ll. Add eggs, one at a time, and beat well after each one.

3. Combine flour, baking powder and salt. Add to the creamed

mixture alternately w

th orange juice and brandy. Stir in fruits that have been chopped

quite small. Choose o

ly the best quality of candied fruit. Do not include citron.

4. Fill each muffin tin almost to the top. Place a pan of hot

water on bottom rack

of oven. Place the muffin tins on middle rack. Bake for about 25

minutes.

5. When cakes are done, remove from oven and cool for 10 minutes.

Use a 2-tined fo

k to prick tops of cakes lightly. Spoon the glaze over cakes.

GLAZE: Combine sugar, orange juice and brandy in a saucepan. Heat over

low heat.

Yield: 12 small holiday cakes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 cups bread cubes

3 cups milk -- scalded

2 eggs

1 1/2 cup sugar

1 1/4 teaspoon salt

1 1/2 teaspoon cinnamon

1 1/4 teaspoon ground nutmeg

1 1/2 cup seedless raisins

Instructions:

Soak bread in milk for 1/2 hour. Beat eggs. Gradually add sugar. Beat

in salt, cin

amon, and nutmeg. Stir in raisins. Combine egg mixture with bread.

Pour into a greased

ven-proof dish and set in a pan of hot water. Bake at 350 degrees for

45-50 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :0

Keywords :BREAD PUDDING bake dessert d1

Oven Temp:

Time to prepare : minutes

Origin :

Calories : Protein : Fat : Saturated:

Poly : Mono : Carb : Fiber :

Chol : Iron : Sodium : Calcium :

Ingredients:

Instructions:

from the Art of Jewish Cooking

Jennie Grossinger, pp.176-177

Bread Pudding

375 oven, one hour

serves 6

One and one half quart baking dish

8 slices stale white bread

Three and one half cups milk

4 tablespoons butter

One half cup sugar

2 eggs, beaten

One half cup sherry

One quarter teaspoon each of nutmeg and cinnamon

One half teaspoon salt

1 cup seedless raisins

Cut the bread into small cubes, about 2 cups. Scald the milk and add

the

butter; pour over the bread cubes. Let soak for 10 minutes, then

blend in the

sugar, eggs, sherry, nutmeg, cinnamon, salt and raisins. Pour into a

one and

one half quart buttered baking dish and place in a pan of hot water.

Bake in a

375-~ oven one hour or until a knife inserted in the center comes out

clean.

Serves 6

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

From Ratner's Meatless Cookbook

Gethers and Lefft,

pp159-160

Serves 6

9 x 13 " pan

350 oven, 40 or more minutes

4 eggs

1 quart milk

One half cup sugar

One quarter teaspoon salt

2 teaspoons vanilla extract

3 cups cubed Challah

1 teaspoon nutmeg

One half cup golden raisins

In a bowl, beat eggs, milk, sugar, salt and vanilla extract. Place

challah

cubes in a greased 9 x 13 x 2 inch pan. Sprinkle nutmeg and raisins

over the

bread. Pour egg mixture over all. Bake for 40 minutes or until

pudding is

puffed and brown. Serve with fruit sauce. Recipe follows.

Fruit Sauce:

1- one pound 4-ounce can pie-sliced apples, undrained, one half cup

sugar, 1-

one pound one ounce can pears, drained and diced, 1 -one pound 4-ounce

can

pineapple chunks, undrained, 2 tablespoons cornstarch, one quarter

cup water,

1- eleven ounce can mandarin oranges, drained.

In a saucepan mix apples, sugar, pears and pineapple chunks. Heat

until bubbly.

Mix cornstarch with water. Sir into fruit. Cook, stirring, over low

heat until

mixture bubbles and thickens. Stir in mandarin oranges. Keep warm

until ready

to serve. May be stored in refrigerator for one week. About 7 cups.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

2 cups fresh raspberries

1 1/2 cup simple syrup -- See Recipe

1 teaspoon fresh lemon juice

2 peaches -- peeled and sliced

2 plums -- sliced

2 nectarines -- sliced

2 tablespoon butter -- melted

6 scoop vanilla ice cream

Instructions:

STEP ONE: For Fruit Puree--

Place raspberries, simple syrup, and lemon juice in a blender and

puree until smooth. S

rain out all seeds and store in the refrigerator until ready to use.

STEP TWO: Assembly--

Spoon some of the puree onto plates and arrange the peach, plum, and

nectarine slices i

a decorative manner on the puree and lightly brush the fruits with

the melted butter.

Broil until the fruits are warmed through. Place a scoop of vanilla

ice cream in the ce

ter of the plate and serve immediately.

CHEF'S NOTE: Different fruits can be used as they become available

throughout the year.

A popular combination at the restaurant is with a variety of tropical

fruits.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Cooking time 3/4 to 1 hour

Quantities for 4 - 6

Pre-heat over 375F, 190C, Mark 5

Ingredients:

25g (1 oz) margarine

2 cups fresh breadcrumbs

3/4 - 1 kg (1 1/2 - 2 lb) sliced apple

4 Tbs (2 oz) brown or white sugar

1/4 tsp grated nutmeg

Rind and juice of 1/2 lemon

1/2 cup (1/4 pint) hot water

Method:

Melt the margarine, add the crumbs, and mix well.

Put alternative layers of crumbs and apples in the

dish, sprinkling each layer with sugar, nutmeg,

and lemon rind, finishing with crumbs. Pour over

the water and lemon juice and bake in a moderate

oven until the apples are cooked and the pudding

brown on top. Serve with custard or cream.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Submitted by:Syd

This is a rich and spicy cake.

Ingredients:

2 cups brown sugar

1 cup butter or margarine

3 tablespoons sour cream

1 teaspoon baking soda

3 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 cup raisins

2 eggs

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour

three 9 inch round cake pans.

2. Cream the brown sugar and the butter. Add the eggs, and mix well.

3. Mix the baking soda and the sour cream, and add this to the creamed

mixture.

4. Sift the flour with the baking powder and spices. Add the flour

mixture to the creamed mixture and stir in the raisins. Pour batter

into

three 9 inch round greased and floured cake pans.

5. Bake at 350 degrees F (175 degrees C) for 40 minutes or until cakes

tests done.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

4 squares semisweet baking chocolate

1/4 cup (1/2 stick) butter

3/4 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup flour

1/2 cup chopped nuts -- (optional)

2 1/2 cups cold milk

2 packages chocolate instant pudding mix

Cool Whip -- thawed

1. Heat oven to 350° (325° for glass pie plate). Grease bottom and

sides of

9" pie pan.

2. Microwave chocolate and butter in large microwavable bowl on high

for 2

minutes. Stir until chocolate is melted. Stir in sugar, eggs, and

vanilla.

Mix in flour, then nuts. Spread in pan. Bake 25 to 30 minutes. Cool.

3. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk

1

minute. Let stand 2 minutes. Spread over brownie pie. Top with whipped

topping and garnish with grated baking chocolate.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

CRUST:

1 stick (1/2 cup) butter

1/4 cup granulated sugar

3/4 cup plus 2 tablespoons all-purpose flour

2 tablespoons unsweetened cocoa powder

CARAMEL LAYER:

3/4 cup caramels -- (about 17 squares)

1/4 cup canned sweetened condensed milk

1/2 cup toasted pecan pieces

BROWNIE FILLING:

2 tablespoons (1/4 stick) butter

2 ounces unsweetened chocolate

2 large eggs

1/2 cup granulated sugar

1/4 cup canned sweetened condensed milk

1 teaspoon vanilla

vanilla ice cream

fudge topping

butterscotch topping

1. Have ready an 8-inch round fluted tart pan with removable bottom

and

sides at least 1-1/2 inches high.

2. Crust: Beat 1 stick butter and 1/4 cup sugar with electric mixer

until

blended and creamy. Beat in flour and cocoa until blended. Press in

bottom

and up sides of ungreased tart pan. Refrigerate 30 minutes to chill

and

firm.

3. Meanwhile make Caramel Layer: Stir caramels and 1/4 cup condensed

milk in

a small saucepan over low heat until caramels melt and mixture is

smooth.

Sprinkle pecans over bottom of chilled crust. Pour caramel mixture

over

pecans.

4. Heat oven to 350°.

5. Brownie Filling: Melt 2 tablespoons butter and chocolate in a heavy

saucepan over very low heat, stirring often, or in microwave. In a

medium-size bowl, beat eggs with 1/2 cup sugar, 1/4 cup condensed

milk, and

vanilla until blended. Stir in chocolate mixture. Pour over caramel

layer.

Bake 45 minutes until top looks slightly cracked and no longer shiny.

6. Cool on wire rack 15 minutes before removing pan sides to cool

completely.

7. Garnish with ice cream drizzled with fudge and butterscotch

toppings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :12

Ingredients:

1 1/4 cup butter -- softened

1 cup brown sugar

1 extra larg egg

1 1/8 teaspoon fresh lemon juice

1 1/2 cup currants

1 batch pie pastry

Instructions:

Cream butter and brown sugar together. Beat in egg, lemon juice, and

currants. Con

inue beating until mixture bubbles.

Roll out Basic Pie Dough and cut rounds to fit 2-1/2" muffin

tins. Line muffin ti

s with pastry. Fill tart shells 2/3 full with currant mixture. Bake at

350 degrees for

0 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

1 15 oz. package refrigerated pie crusts

FILLING:

5 tablespoons butter -- divided

1 cup chopped pecans

2 ripe bananas -- sliced

20 caramels -- unwrapped

3 tablespoons whipping cream

2 tablespoons dark rum

1 1/4 cups powdered sugar

TOPPING:

1 cup whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla

1. Heat oven to 450°. Prepare pie crust according to package

directions for

one-crust baked shell using 9-inch pie pan. (Refrigerate remaining

crust for

a later use.) Bake at 450° for 9 to 11 minutes or until lightly

browned.

Cool completely.

2. Melt 2 tablespoons butter in large skillet. Add pecans; cook over

medium

heat until golden brown, 3 to 4 minutes, stirring constantly. Spoon

pecans

evenly over cooled baked crust. Layer banana slices over pecans. In

small

heavy saucepan, combine caramels, 3 tablespoons butter, and 3

tablespoons

whipping cream. Cook over low heat until caramels are melted and

mixture is

smooth, stirring occasionally. Remove from heat. Add rum; blend well.

Beat

in 1-1/4 cups powdered sugar until well blended. Immediately spread

over

banana slices. Cool to room temperature 1-1/2 hours to allow caramel

to

settle.

3. In a small bowl, beat 1 cup whipping cream, 2 tablespoons powdered

sugar,

and vanilla until stiff peaks form. Spread over cooled filling.

Refrigerate

at least 2 hours before serving. Store in refrigerator.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1/2 cup chopped dried apricots (about 3-1/2 oz)

1/2 cup chopped pitted prunes (about 3-3/4 oz)

1/4 cup chopped pecans (about 1 oz)

1/2 cup Cognac or other brandy

3 cup sifted all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1 cup (2 sticks) unsalted butter at room temperature

2 cup sugar

3 large eggs

2 tsp vanilla extract

1 cup buttermilk

powdered sugar

Combine apricots, prunes and pecans in small bowl. Pour Cognac over.

Cover

mixture and let stand at room temperature 1 hour, stirring

occasionally. Preheat

oven to 350 degrees. Butter 9" square baking pan with 1" high sides.

Line

bottom with parchment. Butter parchment. Combine flour, baking

powder and

baking soda in medium bowl. Using electric mixer, beat unsalted

butter and

sugar into large bowl until fluffy. Add eggs 1 at a time, beating

well after

each addition. Mix in vanilla extract. Stir dry ingredients into

butter

mixture alternately with buttermilk, beginning and ending with dry

ingredients.

Mix in fruit with soaking liquid. Transfer batter to prepared pan.

Bake until

cake is brown and crusty and tester inserted into center comes out

clean ...

about 1 hour 15 minutes. Cool cake in pan 15 minutes. Turn cake out

onto rack

and cool completely. (Can be prepared 1 day ahead. Wrap tightly and

store at

room temperature.) Sprinkle with powdered sugar. Makes 10-12

servings.

Source: Bon Appetit, via San Antonio Express-News

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :40 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 cups sugar

3 tablespoon all-purpose flour

1 1/4 teaspoon nutmeg

1 1/2 cup margarine -- melted

1 cup buttermilk

3 large eggs

1 lemon

1 9 inch pie crust -- unbaked

Instructions:

* Use juice and rind of lemon. Grate the lemon with a lemon zester.

1. Blend sugar, flour and nutmeg. Add melted butter and beat

until creamy. Add egg

one at a time, beating well after each. Mix in the milk and lemon.

2. Pour into unbaked 9-inch pie crust. Bake at 400 degrees for 10

minutes. Lower t

mperature to 325 degrees and continue baking for 30 minutes longer.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :1

Time to prepare :10 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/4 cup butter -- * see note

1 1/4 cup packed brown sugar

2 tablespoon whole milk

1 cup confectioner's sugar

1 teaspoon rum -- ** see note

1 pound cake

Instructions:

* Using real butter yields a richer-tasting cake, but solid margarine

can also be used

- NOT diet or soft margarine.

** Add vanilla flavoring instead of rum if preferred.

Purchase a pound cake or prepare one from a mix, following

directions on package.

or the frosting, combine butter, brown sugar, and milk in a saucepan.

Bring to a full b

il and add the confectioner's sugar and rum or vanilla flavoring. With

a whisk, beat mi

ture until smooth. Add a bit more milk if needed, to make a fairly

thin sauce that will

pour easily onto cake.

Punch holes in cake with fork tines. Pour the warm sauce slowly

over cake.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

pastry dough for a single-crust 9- to 10-inch (recipe follows)

pie weights or dried beans for weighting shell

1 1/4 cups milk

2 large egg yolks

1 large whole egg

3 tablespoons cornstarch

3 tablespoons firmly packed brown sugar

2 tablespoons unsalted butter, softened

1 1/2 teaspoons unflavored gelatin

3 tablespoons cold water

2/3 cup granulated sugar

1 1/3 cups heavy cream

2 teaspoons vanilla

2 to 3 tablespoons Scotch

1/4 teaspoon salt

3 firm-ripe bananas

For pastry dough

1 1/4 cups all-purpose flour

3/4 stick (6 tablespoons) cold unsalted butter, cut into bits

2 tablespoons cold vegetable shortening

1/4 teaspoon salt

2 to 4 tablespoons ice water

Make pastry dough:

In a bowl with a pastry blender or in a food processor blend or pulse

together flour, butter, shortening, and salt until mixture resembles

coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse

until water is incorporated. Add enough remaining ice water, 1

tablespoon at a time, tossing or pulsing to incorporate, until mixture

begins to form a dough. On

a work surface smear dough in 3 or 4 forward motions with heel of hand

to slightly develop gluten in flour and make dough easier to work

with. Form dough into a ball and flatten to form a disk. Chill dough,

wrapped in plastic wrap, 1 hour. Makes enough dough for a single-crust

9- to 10-inch pie.

Make pie:

On a lightly floured surface roll out dough into an 11-inch round

(about 1/8 inch thick) and fit into a 9-inch (1-quart) metal pie

plate, crimping edge decoratively. Prick shell all over with a fork

and chill 30 minutes.

Preheat oven to 375°F.

Line shell with foil and fill with pie weights or beans. Bake shell in

middle of oven 15 minutes. Carefully remove foil and pie weights or

beans

and bake shell 5 minutes more, or until pale golden. Cool shell on a

rack.

In a large heavy saucepan bring milk just to a boil and remove pan

from heat. In a large heatproof bowl whisk together yolks, whole egg,

cornstarch, and brown sugar until combined well. Gradually whisk in

hot milk and pour mixture into pan. Cook mixture over moderately high

heat, whisking constantly, until it just comes to a boil and is

thickened. Remove pastry cream from heat and, scraping with a spatula,

force through a fine

sieve set over another large heatproof bowl. Whisk in butter until

incorporated.

In a very small saucepan sprinkle gelatin over water and let stand

about 1 minute to soften. Heat gelatin mixture over low heat until

gelatin is dissolved. Stir gelatin mixture into pastry cream and cool.

In a dry heavy saucepan cook granulated sugar over moderate heat,

without stirring, until it begins to melt. Continue cooking sugar,

stirring with a fork, until melted and swirl pan until caramel is a

deep golden. Remove pan from heat and carefully add 1/3 cup heavy

cream down side of pan (caramel will bubble up and steam). Return pan

to heat and simmer, stirring, until caramel is dissolved. Stir in

vanilla, Scotch, and salt until combined and cool sauce. Stir sauce

into pastry cream until combined well.

In a bowl beat 1/2 cup remaining heavy cream until it just holds stiff

peaks and fold into pastry cream. Cut 2 bananas into 1/4-inch slices

and fold into pastry cream. Pour filling into shell and chill, covered

loosely, 4 hours or overnight.

Beat remaining 1/2 cup heavy cream until it just holds stiff peaks and

spread on pie. Cut remaining banana into 1/4-inch slices and arrange

decoratively on pie.

From: Bayona, New Orleans LA

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

note: These are really more like cookie bars

source: A holiday recipe insert to the "Post and Courier", Charleston,

SC

from the winter of 1996.

1 c. light brown sugar

1/2 c. butter or margarine

1 egg

2 c. flour

1 egg, beaten

1 c. light brown sugar

1 c. chopped nuts

1 tsp. cinnamon

Cream 1 c. sugar and margarine: add one egg and flour. Spread dough to

thickness of a pie crust on a greased baking pan. (I used a "cookie"

baking sheet) Brush thoroughly with egg. Combine brown sugar, nuts,

and

cinnamon. Sprinkle generously over dough. Bake at 325 degrees until

lightly browned. ( I went with 35 minutes.) Cool slightly and cut into

squares or triangles. Leave in pan until cool. Store in an airtight

container.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Christmas Gifts From the Kitchen

Serving Size : 36 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup firmly packed light brown sugar

1/4 cup butter

2 tablespoons dark corn syrup

1 tablespoon water

1 tablespoon cider vinegar

pinch salt

1. Line 2 baking sheets with foil.

2. Combine all ingredients in heavy 2 quart saucepan. Bring to a

boil over

medium-high heat, stirring constantly.

3. To wash down sugar crystals, dip pastry brush in hot water.

Gently

brush crystals down into sugar mixture or let them collect on brush

bristles. Dip brush frequently into hot water to clean off bristles.

4. Continue boiling about 15 minutes or until sugar mixture reaches

hard-crack stage (300-305°F) on candy thermometer, stirring

frequently.

(Watch carefully so that mixture does not burn.) Remove from heat;

stir

until mixture stops bubbling.

5. Quickly drop teaspoonfuls onto prepared baking sheets to form

patties.

Cool patties completely, about 15 minutes. Store in airtight

container at

room temperature between sheets of waxed paper. Makes about 3 dozen 1

1/2"

patties (about 1/2 pound)

Butterscotch Pieces: Prepare sugar mixture as directed. Pour onto

foil

instead of dropping into patties; cool complete and bread into pieces.

Store as directed.

Molasses Chips: Substitute light molasses for the dark corn syrup.

Proceed

as directed.

Source: Best Recipes--Easy Home Cooking--Christmas Gifts From the

Kitchen,

page 80

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :20 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 cups light brown sugar

2 2/3 cup corn syrup

2 2/3 cup heavy cream

Instructions:

Combine brown sugar and corn syrup in a heavy saucepan. Bring to a

boil over mediu

high heat. Boil for 10 minutes. Remove from heat and cool slightly.

Whisk in cream.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Keywords :Desserts d1 Sauces And Gravies

Oven Temp:

Time to prepare :80 minutes

Origin :Mark Haugen of Tejas, Minneapolis, MN

Calories : Protein : Fat : Saturated:

Poly : Mono : Carb : Fiber :

Chol : Iron : Sodium : Calcium :

Ingredients:

1 1/2 cups sugar

2 cups goat milk

2 cups milk

1 teaspoon cornstarch

1 dash baking soda

Instructions:

Place half the sugar in a small skillet and heat it over medium heat

for about seven mi

utes, stirring it as it melts. It should be a medium golden color and

free of lumps. Re

ove from the heat.

Combine the two milks and pour 1/4 of the milk into a bowl. Add the

cornstarch and baki

g soda to the bowl and set aside.

Add the remaining sugar to the remaining milk and place over medium

heat. Stir occasion

lly, bringing it just to the boiling point. Add caramelized sugar all

at once, while st

rring vigorously. Add reserved milk, cornstarch and baking soda, and

stir well.

Cook over low heat, stirring occasionally, for 50 to 60 minutes.

During the last 15 min

tes of cooking, cajeta will begin to thicken. Stir more frequently at

this point to pre

ent sticking.

CHEF'S NOTE:

Cow's milk may be substituted for the goat' milk, but the flavor will

be different.

NOTE:

This recipe is used in the preparation of another recipe in this

cookbook, "Dessert Caj

ta," but may be prepared and used separately.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup all-purpose flour

2 2/3 cup sugar

1 1/2 teaspoons baking powder

1 1/4 teaspoon salt

1 cup raisins

1 1/2 cup milk

2 cups water

1 cup packed brown sugar

2 tablespoon margarine

whipped cream

Instructions:

Sift together flour, sugar, baking powder and salt in mixing bowl.

Stir in the rai

ins to coat with the flour mixture.

Pour in the milk and stir just until moistened. Do not overmix.

Grease a 9-inch sq

are baking pan and spread the batter in pan.

Combine water, brown sugar and margarine in saucepan. Heat just

until the margarin

melts and the sugar is dissolved. Carefully pour over the batter in

the baking pan. Do

not stir.

Bake in preheated 350-degree oven for 30-40 minutes. Serve while

warm topped with

hipped cream if desired. Add a dash of cinnamon to the sweetened

whipped cream if desir

d.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :1

Time to prepare :60 minutes

Origin :Jo Anne Merrill

Ingredients:

1 orange -- *see note

1 cup water

1 cup sugar

2 tablespoon candied ginger root

2 cups sweet potatoes -- mashed

1 1/4 cup whipping cream

2 tablespoon margarine -- melted

1 teaspoon vanilla extract

6 egg whites

1 1/2 teaspoon cream of tartar

3 egg yolks

1 9 inch pie crust -- unbaked

Instructions:

* Prepare orange by cutting off strips of the rind, being careful not

to include any of

the white pulp just beneath the orange part of the rind. Cut enough

rind and cut into s

all slivers to make 2 tablespoons. Squeeze the orange and strain;

measure out 1/2 cup a

d set aside.

In small pan, combine 1 cup water and 1/2 cup sugar. Bring to a

boil over high hea

and then stir in orange rind that has been slivered. Lower heat and

keep mixture at ba

ely simmering state; simmer uncovered until mixture is like syrup,

about 10 minutes or

o. Stir in the ginger and set aside to cool to lukewarm.

In a large bowl, combine the mashed potatoes, 1/2 cup orange

juice, whipping cream

margarine, vanilla and the 3 egg yolks. Beat this until very well

combined. Stir in th

cooled syrup mixture and beat well. Place 2 egg whites in bowl and

beat until soft pea

s form. Stir this into potato mixture; do not beat but blend it very

well. Pour this mi

ture into the unbaked pie shell. Make sure you smooth the top of the

pie.

Bake in a preheated 350-degree oven 45-50 minutes or until knife

inserted 1/3 dist

nce from edge comes out clean. The center will be just the slightest

bit soft. About 20

minutes before pie is done, prepare the topping.

TOPPING:

Place the 4 remaining egg whites in a large bowl along with the

cream of tartar. B

at at low speed until frothy. Increase the speed and VERY gradually

add the remaining

/2 cup sugar. Continue beating until whites are very glossy and stiff.

This will take a

out 12-15 minutes.

When pie is done, remove from oven and spoon on the egg whites.

Don't smooth the t

p; make soft peaks with the back of a spoon.

Continue baking for 10-15 minutes longer at the same 350-degree

temperature until

eringue is very light brown. Remove to a wire rack to cool.

* This topping will "weep" if kept overnight so plan to serve the same

day it is prepar

d.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 3 Servings

INGREDIENTS:

8 Oranges

Water

1 c Boiling water

4 c Sugar

Makes about 3-4 lbs of candy.

(TIP): Collect the orange halves over a period of time and

refrigerate them in a plastic bag until you have enough to prepare

candied peel. You may candy *whole* orange halves, if you wish.

Just

boile them without cutting them into strips. When cooled, they

make

lovely containers for candies and nuts, or holiday desserts.

Wash the oranges. Cut into halves and squeeze out the juice.

Use the

juice for some other purpose, of course. Place the oranges into a

large saucepan and cover with cold water.

Place over high heat and heat to a boil. Add cold water to cover

again. Heat to a boil and drain. Repeat this process five times in

all. Drain well and scoop out the pulp. Cut the oranges into 1/4

inch

wide strips.

Combine 1 cup of boiling water with 2 cups of the sugar. Heat

until

the sugar is dissolved. Stir in the orange strips. Place over

medium heat and boil for about 30 minutes, until all the liquid

is evaporated. Watch carefully so the peels don't scorch. Cool.

Roll the strips in the remaining 2 cups of sugar. Place on waxed

paper to dry. Package and store in airtight containers.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

taste of the country v

6 chocolate candy bar w/almond

1 1/2 oz each

1 can cool whip (8oz) -- thawed

1 tablespoon vanilla

graham cracker crust -- 8-9 inc

chocolate;shaved -- optional

In a double boiler or micro, melt chocolate bars. Quickly fold into

the whipped topping. Stir in vanilla. Spoon into pie crust. Garnish

with

shaved chocolate, if desired. Chill until ready to serve.Yield: 6-8

servings. Submitted by Rosalind Hamilton, LA from the cookbook library

of Cathy Svitek

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :24

Keywords :Canning Recipes d1

Oven Temp:

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Calories : Protein : Fat : Saturated:

Poly : Mono : Carb : Fiber :

Chol : Iron : Sodium : Calcium :

Ingredients:

3 1-quart canning jars

6 pounds peaches

8 cups sugar

2 3/4 cups cider vinegar

4 cinnamon sticks

4 teaspoons whole cloves -- * see note

Instructions:

* Use additional cloves and cinnamon sticks for spicier peaches. This

recipe calls for

4 medium-sized peaches, which is about 6 pounds total weight.

1. Place into a large heavy kettle or sauce pan: sugar, cider

vinegar, and 1-1/3 c

ps water. Tie cinnamon sticks and 4 teaspoons of whole cloves in a

double thickness of

heesecloth; add to the saucepan.

2. Place pan over medium heat and stir until sugar is dissolved.

Bring to boiling,

cover, and boil for five minutes. Uncover and boil five minutes

longer.

3. While sugar mixture is boiling, prepare peaches. Have a large

pot of water boil

ng rapidly. Wash peaches, and working with 7 to 8 peaches at a time,

plunge them into

he boiling water. Immediately plunge into cold water and gently slip

off the skins. Lea

e peaches whole or cut in half and remove pit. Whole peaches are the

usual southern tra

ition.

4. Insert a whole clove into each peach, or for spicier peaches

insert several clo

es. Add peaches to hot syrup. Bring syrup to boiling again and simmer

peaches for 10 mi

utes or until tender.

5. Quickly drain one sterilized jar. Pack hot peaches into jar,

adding a cinnamon

tick for spicier flavor. Cover top with waxed paper and set aside

while preparing 2nd a

d 3rd jar. Repeat steps 3 through 5 with 7 to 8 more peaches for 2nd

jar. Repeat again

or 3rd jar.

6. Bring syrup to boiling and pour into jars to within 1/2 inch

of top. Wipe away

ny food about fill line and on rim of jar; immediately seal.

Yield: about 3 quarts.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 cup granulated sugar

2 tablespoons all-purpose flour

3 eggs, beaten

1 cup pureed cantaloupe

1 teaspoon vanilla extract

2 tablespoons butter

1 (8 inch) pastry shell, baked

1 cup whipping cream, whipped

Combine sugar and flour in saucepan; add eggs, mixing well. Stir in

cantaloupe puree and cook over medium heat 8-10 minutes, stirring

constantly

until mixture boils and thickens. Remove from heat; stir in vanilla

and

butter. Cool. Pour filling into pastry shell; spread evenly with

whipped

cream. Chill. Yield: 6 servings.

Note: I

bet this would be good without the whipped cream topping and served

with a

fruit sauce (Melba sauce, maybe?) on the individual slices of pie.

Anyway, it

sounded different but good, so I thought I'd submit it. Trish C.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

3 3/4 cup packed brown sugar

1 1/2 teaspoon ground cinnamon

3 3/4 cup water

2 1/2 cups bread cubes -- * see note

3 3/4 cup raisins -- ** see note

3 3/4 cup black walnuts -- chopped

1 1/2 cup cheddar cheese -- diced

2 teaspoons margarine

whipped cream -- optional

Instructions:

*Cut French bread into 1/2 inch squares.

**Use currants instead of raisins if desired. Use any color raisins.

1. Combine brown sugar, cinnamon and water in pan. Boil gently

until sugar is diss

lved. Pour the hot syrup over the bread cubes and toss gently.

2. Add the raisin, walnuts and cheese. Toss again to blend. Spoon

into greased (wi

h margarine) 1-1/2 quart casserole dish. At this time you can put

pudding into refriger

tor to cook later if desired.

3. If baking right away, preheat oven to 375 degrees and bake for

about 15 to 20 m

nutes or until heated through. If baking just out of refrigerator

allow about 20 to 25

inutes. Serve with whipped cream if desired.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 6 servings

14 oz Pack of caramels

1/3 c Water

Melt in double boiler - stir frequently. Add dash of salt - pour into

fondue pot.

Serve apple chunks, marshmallow, or other fruits as dippers. Roll in

chopped nuts after dipping.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :0

Keywords : d1

Oven Temp:

Time to prepare : minutes

Origin :

Calories : Protein : Fat : Saturated:

Poly : Mono : Carb : Fiber :

Chol : Iron : Sodium : Calcium :

Ingredients:

Instructions:

3/4 cup pecan halves

2 Tablespoons light butter

1/4 cup packed light brown sugar

2 medium bananas, thinly sliced

2 teaspoons dark rum, optional

1 package (8 oz) ea. softened: fat-free cream cheese, light cream

cheese

1

cup sugar

1/2 cup light sour cream

1 large egg, lightly beaten

2 large egg whites, lightly beaten

Topping, optional:

1 medium banana, thinly sliced

1/3 cup your favorite preserves, such as apricot, melted

Heat oven to 325 degrees.

Place pecans on baking sheet; toast in oven about 8 minutes. Check

frequently to avoid burning; set aside.

Leave oven on. Melt 1 tbsp of the butter in non-stick skillet over

medium heat. Stir in brown sugar; cook, stirring frequently, until

melted, 6 minutes. Add 2 sliced bananas; cook until bananas are

caramelized and soft enough to mash with back of spoon. Remove from

heat; set aside. Stir in rum, if using. Combine cream cheeses and

3/4 c of sugar in large bowl of electric mixer. Beat until completely

blended. Add sour cream, egg and egg whites; mix well. Add

caramelized banana mixture; beat until incorporated.

Put remaining tbsp of butter, remaining 1/4 c sugar and toasted pecans

in food processor fitted with metal blade. Process until finely

ground;

press on bottom of ungreased 8-inch springform pan. Pack down firmly

using palm of hand. Pour filling mixture over crust. Place pan

inside larger pan and put on oven rack. Add water to depth of 2

inches.

Bake until firm to touch, about 1-1/2 hours.Remove from oven; let sit

on

wire rack 1 hour. Refrigerate, covered, at least 3 hours or overnight

before serving. For topping, stir banana slices into melted preserves;

spoon over chilled cheesecake.

Prep time: 35 minutes

Cooking time: 1 hour 45 minutes

Chilling time: 4 hours or overnight

Yield: 12 servings

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :32

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 pound caramel candy -- (vanilla)

3 tablespoon hot water

3 3/4 cup pecans -- finely chopped

1 1/2 pound marshmallows -- (approximately 32)

Instructions:

* Toasted coconut may be substituted for part or all of the pecans.

Line a cookie sheet with waxed paper. Place the caramels and hot

water in top of d

uble boiler. Heat over simmering water, stirring often, until caramels

are melted.

Use a fork or thick skewer to hold marshmallow; dip into melted

caramel and turn t

coat entire surface. Roll the marshmallow in the finely chopped

pecans. Place each on

he waxed paper. Work quickly to coat each marshmallow. Stir the

caramel mixture occasio

ally to keep it smooth.

When all are finished, place in a cool place until caramel is

firm. Store in a cov

red container in a cool place.

Yield: 32 covered marshmallows. Double this recipe if you wish,

remembering to work qui

kly so caramel will not cool too soon.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

4 tablespoon butter

6 bananas

1 1/2 lemons -- juice only

1 1/2 cup honey

1 1/2 tablespoon dark rum

ground cinnamon -- optional

Instructions:

1. Butter a baking dish with 1 tablespoon of the butter; or use solid

margarine, n

t the soft diet type.

2. Peel bananas and leave whole or cut into 3-inch pieces. Place

in a single layer

Sprinkle with the juice of 1/2 lemon. Pour honey on top evenly and

dot with remaining

tablespoons butter.

3. Bake in preheated 350-degree oven for about 20 minutes. Turn

bananas once or tw

ce as they are baking. Sprinkle with cinnamon or a few grains of

nutmeg if you prefer.

4. Just before serving, heat rum carefully and ignite. Pour over

bananas and serve

immediately.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Submitted by:Kathleen Dickerson

This is a sumptuous cake!

Ingredients:

3 cups grated carrots

4 eggs

1 1/4 cups vegetable oil

2 cups white sugar

2 cups sifted all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon salt

1/2 teaspoon ground nutmeg

1 cup golden raisins (optional)

1 1/4 cups confectioners' sugar

1 (3 ounce) package cream cheese

1 tablespoon light corn syrup

1/2 teaspoon vanilla extract

Directions:

1. Beat together the eggs, oil, and white sugar. Blend mixture for

thirty seconds.

2. Sift together flour, baking powder, baking soda, salt and spices.

Add the carrots and raisins. Pour egg mixture into dry ingredients,

and

mix well.

3. Pour batter into well greased 10 inch tube or bundt pan. Bake at

350 degrees F (175 degrees C) oven for 45 to 50 minutes. Cool cake on

wire rack, and then refrigerate until completely cooled.

4. To make Cream Cheese Glaze: Blend together confectioners' sugar,

cream cheese, corn syrup, and vanilla. Spead over cooled cake.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Servings: 10

1 1/4 cup flour

1 1/2 tsp. baking powder

1/2 tsp salt

2 tsp. cinnamon

3 1/2 medium carrots, 1 3/4 cup grated

1/2 cup nuts (optional)

2 eggs (large)

1/2 cup white sugar

1/2 cup brown sugar

3/4 cup vegetable oil

2 1/2 tsp. vanilla

Confectioner's sugar or cream cheese icing

Mix flour, baking powder, salt and cinnamon; set aside. In a bowl, mix

eggs,

sugars and oil; then gradually add the flour mixture, mixing as you

add.

Blend

in the vanilla, grated carrot and nuts. Pour batter into a well

greased

8 x 12

or two 8 inch pans. Bake in 325 degree oven for 35 minutes or until

cake

tester comes out clean when inserted in the centre of the cake. Cool

before

frosting.

Cream Cheese Icing ***

1 3-oz package cream cheese, softened

1 tbsp. butter, softened

1 tsp. vanilla

2 cups sifted icing sugar (also called confectioner's sugar)

1/2 cup chopped pecans (optional)

In small mixing bowl, combine cream cheese, butter and vanilla. Beat

at

low

speed on electric mixer until light. Gradually add sugar, beating

until

fluffy. If necessary, add milk to make spreading consistent. Stir in

chopped

nuts, if desired. Frosts on 8- or 9-inch square cake.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :90 minutes

Origin :Elizabeth Powell

Ingredients:

2 cups stale bread -- cubed

1 1/2 pound cheddar cheese, shredded

1 1/2 cups milk

3 eggs -- beaten

3 tablespoon butter -- melted

2 teaspoons Dijon mustard

1 teaspoon salt

1 1/4 teaspoon cayenne pepper

1 1/2 teaspoon Worcestershire sauce

Instructions:

Butter a 1-quart baking dish. Layer half the bread cubes in the dish.

Sprinkle wit

half the cheese. Repeat with remaining bread cubes and cheese. Beat

remaining ingredie

ts together and pour over bread and cheese. Let stand one hour. Place

baking dish in a

" x 13" pan and pour water into pan to a depth of one inch. Place pan

in preheated 350-

egree oven and bake one hour. Pudding should be puffy and golden.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

crust:

1 1/2 C.fine graham cracker crumbs(11 crackers ..rolled)

1/4C.sugar

1 stick softened

Filling:

16ou.cream cheese

1C sugar

1C.sour cream

2Tb..butter,soft

2Tb.cornstarch

1t.vanilla

Topping:

3/4C sour cream

1/4C.powdered sugar

Preheat oven to 375*

Crust: Combine all crust ingredients & mix well.Press firmly into 9

in.ungreased pie pan or Springform pan..(bottom only).Bake for 8

min.Remove &

reduce oven temp to 350*..

Filling: Combine cream cheese,sour cream,starch and sugar.Mix til

sugar is

dissolved.Add butter & vanilla.Blend just till smooth.Pour over

crust.Bake 30

- 35 min.(till knife inserted 1 in. from edge ,comes out clean)Cool 1

hr.

Topping: Mix all topping ingred..spread over cooled cake.Chill or

freeze till

ready to eat..

I serve pie toppings on the side..(Cherry or Blueberry) .and a bit of

coolwhip.(Whipped topping)

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :90 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 cup water

2 tablespoon margarine

1 1/4 teaspoon salt

1 1/2 cup all-purpose flour

1 tablespoon cornstarch

1 cup cheddar cheese -- shredded

2 large eggs

Instructions:

1. Combine water, margarine (or butter) and salt in a saucepan. Bring

to a boil. B

end flour and cornstarch and add to the water mixture all at once.

Using wooden spoon,

tir vigorously over LOW heat until mixture leaves sides of pan and

forms a smooth ball.

2. Remove from heat and add cheese; stir until melted.

3. Add eggs one at a time, beating until smooth and glossy after

each one. Transfe

to a bowl; cover and chill for 1 hour

4. Grease a baking sheet. Mound the dough in 6 portions on the

sheet. Bake in preh

ated 450-degree oven for 15 minutes, reduce heat to 350 degrees and

bake 30 minutes mor

.

5. Cut a small slit in side of each puff to allow steam to

escape. Cool on wire ra

ks. Cut off tops of puffs and fill with your favorite filling, or see

"Seafood Sauce" r

cipe in this cookbook.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 lb cream cheese -- softened

1 lb granulated sugar

1 Cup sour cream

7 Large whole eggs

1/2 Cup Kahlua

4 Ounces good-quality milk chocolate, such as Godiva

melted

CRUST

3 ounces good-quality milk chocolate

3 Tbsps sweet butter

1/4 cup ground hazelnuts

1/4 cup crushed cornflakes

To prepare the cheesecake mixture: In a large mixing bowl with

a paddle attachment cream together the cream cheese, sugar, and sour

cream, scraping down the sides of the bowl often. In a medium-size

bowl

combine the eggs and Kahlua, whisking them together. Once the

cream cheese mixture is softened and lump free, add the eggs in 3

parts,

scraping down the sides of the bowl after each addition. In another

medium-size bowl place the melted milk chocolate, then slowly

whisk in a little of the cheesecake mixture, whisking constantly to

create a smooth mixture. Add the milk chocolate mixture back into the

cheesecake mixture and stir until completely blended.

To bake the cheesecake: Preheat the oven to 300 F. Butter a

round springform pan. Pour the mixture into the teflon pan and place

in a water bath (a pan holding the cheesecake pan, filled halfway

with water). Bake the cheesecake until the center is solid, about

1 1/2 hours. Remove from the water bath and let the cake cool

completely. Then chill in the refrigerator.

To prepare the hazelnut crust: In a double boiler melt the milk

chocolate and butter and stir until completely dissolved. Remove

from the heat, and fold in the hazelnuts and cornflakes. Take

the cheesecake out of the refrigerator and pour the milk chocolate

crust on top. Place back in the refrigerator and allow to set

overnight.

To serve: When ready to serve, remove the cheesecake from the

refrigerator and take it out of the springform pan. Invert the

cake onto a large serving plate so the crust is on the bottom

and serve

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

6 Plain graham wafers - 2 1/2

-x 2 1/2 inches each

1 1/2 tablespoons Margarine, melted

1 tablespoon Granulated gelatin

1/2 cup Cold water

1/3 cup Boiling water

1/2 teaspoon Grated lemon rind

1/2 cup Fresh lemon juice

Sugar substitute equivalent

-to 1/4 cup sugar

2 tablespoons Water

2 cups creamed cottage cheese

-cheese 4% fat

1/2 ts Lemon extract

4 lg Strawberries (optional)

SOURCE: The Art of Cooking for the Diabetic by Mary

Abbott Hess, R. D., M. S., and Katharine Middleton - copyright 1988.

Prepare an 8" x 8" x 2" cake pan with vegetable

pan-coating; set aside.

Make fine crumbs, with graham crackers (1/2 cup) and mix

thoroughly with melted margarine; set aside. Soak gelatin in cold

water. Combine boiling water and lemon rind; add to gelatin; add

lemon juice and sweetener, stirring until completely dissolved.

Chill until it is the consistency of unbeaten egg whites. Put 2

tablespoons water, cottage cheese, and lemon extract into a

blender or food processor and cover; turn to high speed for 10-15

seconds. Add partially set gelatin mixture; turn to high speed 15

seconds or until well blended. Pour into prepared pan.

Sprinkle graham cracker crumbs evenly over top. Wash, hull, and dry

strawberries. Slice in halves lengthwise. Arrange on top of cake so

that, when cut into eight servings (4 by 2 inches), each will have a

strawberry garnish in center. Chill several hours, until set.

YIELD: 8 servings - 1 serving: 1 piece, 4 x 2 inches

NUTRIONAL VALUES per

serving: CHO 8 g, PRO 8 g, FAT 5 g, CAL 106, Fiber 0.3g,

Sodium 263 mg,

Chol 8 mg. FOOD EXCHANGES per serving: 1 medium-fat

meat and 1/2 fruit

exchange.( exchanges given for the use of diabetics)

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :10 minutes

Origin :Elizabeth Powell

Ingredients:

2 cups canned cherries

2 tablespoon sweet wine, such as port

1 1/4 cup brandy

Instructions:

Heat cherries with wine in the top of a chafing dish; add brandy,

ignite and stir

ntil the flames die.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Keywords :Desserts d1 Pies & Pastry

Oven Temp:

Time to prepare :60 minutes

Origin :Elizabeth Powell

Calories : Protein : Fat : Saturated:

Poly : Mono : Carb : Fiber :

Chol : Iron : Sodium : Calcium :

Ingredients:

3 eggs

1 cup sugar

1 cup brown sugar

1 1/2 cup butter -- melted

1 teaspoon vanilla extract

2 tablespoon all-purpose flour

1 1/2 teaspoon salt

1 cup light cream

1 batch pie pastry

Instructions:

Beat eggs until light and lemon colored. Gradually beat in sugars and

melted butte

. Beat until fluffy. Beat in vanilla, flour, and salt. Stir in cream

and mix well.

Line pie pan with pastry, crimping edges decoratively. Pour

filling into pie shell

Bake at 400 degrees for ten minutes. Reduce oven temperature to 300

degrees. Bake 25-3

minutes longer, until filling is set.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :1

Time to prepare :480 minutes

Origin :Jo Anne Merrill

Ingredients:

---- Cake: -----

1 1/2 cup all-purpose flour

3 3/4 cup sugar

1 1/4 cup cocoa powder

1 teaspoon baking powder

1 1/4 teaspoon salt

3 large eggs

2 tablespoon water

1 teaspoon vanilla extract

2 bananas

---- Cream filling: -----

3 3/4 cup sugar

1 1/3 cup cornstarch

1 1/2 teaspoon salt

2 cups milk

2 large eggs

2 tablespoon margarine -- solid

1 teaspoon vanilla extract

powdered sugar -- optional

whipped cream -- optional

Instructions:

Grease bottom of 13 x 9 x 2-inch pan. Line with waxed paper then

grease again. Preheat

ven to 375 degrees.

1. Combine in small mixing bowl the flour, 1/2 cup sugar, cocoa,

baking powder and

salt. Set aside.

2. In large mixing bowl, beat egg whites at high speed until soft

mounds form. Gra

ually add 1/4 cup sugar and continue beating until stiff peaks form.

3. Combine egg yolks, water and vanilla. Add to dry ingredients

and beat one minut

at medium speed. Fold into the egg whites using rubber spatula.

4. Spread mixture into prepared pan; bake for 12 to 15 minutes.

Remove from pan im

ediately and cool.

5. Cut cake in half crosswise to make two 9 x 6-inch layers.

Spread one layer with

filling. Top with bananas and place second layer on top of bananas.

IMPORTANT: Chill 6

ours to overnight.

6. Just before serving, sprinkle with sifted powdered sugar or

serve with sweetene

whipped cream.

FILLING: Combine 3/4 cup sugar, cornstarch and salt in saucepan.

Gradually add 2 cups m

lk and cook over medium heat, stirring constantly, until mixture is

very thick. Blend 1

2 cup of the hot mixture into 2 eggs that have been slightly beaten;

add back to saucep

n. Cook 2 minutes longer, stirring constantly. Blend in margarine and

vanilla. Cover an

chill thoroughly before using to fill cake layers.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :36

Time to prepare :20 minutes

Origin :Jo Anne Merrill

Ingredients:

6 ounces semisweet chocolate

1 1/3 cup evaporated milk

1 cup powdered sugar

1 1/2 cup black walnuts -- * chopped (see note)

1 1/4 cups dried coconut

Instructions:

* Use a food processor for easiest preparation.

1. Line cookie sheets with waxed paper.

2. In the top of a double boiler over simmering water, melt

chocolate pieces.

3. Fit the steel knife blade into the work bowl of a food

processor. Combine melte

chocolate, evaporated milk, powdered sugar, walnuts and coconut in

the work bowl. Proc

ss until well mixed, 6 to 8 seconds only, stopping to scrape down

sides of bowl with a

ubber spatula. Drop by teaspoonfuls onto waxed paper. Let stand 30

minutes or until set

Store in airtight container.

Yield: about 36 balls.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :40 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 cups milk

1 cup sugar

1 cup soft bread crumbs

1 1/2 ounces baking chocolate

2 tablespoon margarine

2 large eggs

1 1/4 teaspoon salt

1 1/2 teaspoon vanilla extract

1 1/2 cup milk

whipped cream -- optional

Instructions:

1. Place in top of double boiler the 1-1/2 cups milk, 1 cup sugar, 1

cup stale bre

d crumbs and 1-1/2 ounces chocolate. Cook over hot water until smooth.

2. Stir in 2 tablespoons margarine.

3. Beat eggs until light; add salt, vanilla and 1/2 cup milk.

Whisk into the choco

ate mixture. Cook until thick.

4. Pour into a serving dish or to make a firmer pudding, pour

into a greased (with

margarine) casserole dish and bake for 20 minutes at 350 degrees. Add

1/2 cup chopped w

lnuts after cooking if you prefer. Chill and serve with whipped cream.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 cup all-purpose flour

1 1/4 cup sugar

1 1/2 teaspoon baking powder

1 1/4 teaspoon salt

2 large eggs

2 packages butterscotch pudding mix -- 3-5/8 oz ea

1 1/3 cup light cream

1 1/4 teaspoon vanilla extract

3 3/4 cup semisweet chocolate chips

Instructions:

1. Sift flour with sugar, baking powder and salt. Set aside.

2. Place eggs in large bowl. Use hand mixer or whisk to beat

until very thick. Add

flour mixture and rest of ingredients; mix well with whisk. (Do not

use an electric mix

r.) Fold in chocolate chips.

3. Pour into lightly greased 9 x 9 x 2 inch pan. Bake in

preheated 325-degree oven

for 35 to 40 minutes, or until cake tester inserted in center comes

out clean.

4. Place pan on wire rack to cool slightly before cutting into

bars.

Yield: about 2 dozen bars.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 16 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 1/2 oz Chocolate Wafers, Fine Crush

1/2 cup Butter, Melted

12 oz Semi-sweet Chocolate Chips

1 1/2 cup Heavy cream

16 oz Cream Cheese, Softened

1/4 cup Sugar

4 Large Eggs

1 tsp Vanilla Extract

1/2 cup Heavy Cream Whipped (Opt.)

In large bowl, combine chocolate wafer crumbs and butter. Pat firmly

into 9-inch springform pan, covering bottom and 2 1/2 inches up

sides.

Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling)

water,

chocolate chips and heavy cream. Stir until morsels are melted and

mixture is smooth. Set aside. In large bowl, combine cream cheese

and sugar, beating until creamy. Add eggs, one at a time, beating

well after each addition. Add chocolate mixture and vanilla, mix

until

blended. Pour into prepared crust.

Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in

oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours.

Decorate edge with whipped cream, if desired.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

2 tablespoon butter

1 1/2 cup sugar

1 square baking chocolate -- melted

1 egg

1 1/2 teaspoon vanilla

1 1/4 cups all-purpose flour

1 1/8 teaspoon baking soda

1 1/4 teaspoon salt

8 ounces cream cheese

1 1/2 cup sugar

1 egg

1 1/2 cup maraschino cherries -- finely chopped

24 maraschino cherry halves

Instructions:

Cream butter and sugar; blend in melted chocolate. Add egg and

vanilla; beat well.

Sift dry ingredients together and blend into chocolate mixture. Roll

pastry to 1/8-inch

thickness on lightly floured pastry cloth. Cut circles with 3-inch

cookie cutter and pl

ce in buttered tartlet pans or shallow muffin tins.

Blend cream cheese, sugar, and egg; fold in chopped cherries.

Place 1 tablespoon f

lling in each tart. Bake at 350 degrees for 10 to 12 minutes. Remove

from oven, top wit

cherry half. Chill.

Yield: approximately 2 dozen tarts.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 sticks butter

½ c. Wesson oil

½ c. miniature marshmallows

1 tsp. soda

2 eggs

2 ½ TBSP. cocoa

1 c. Coca-Cola

2 c. flour

2 c. sugar

½ c. buttermilk

1 tsp. vanilla

Combine butter, cocoa, oil and cola and bring to a boil. Add other

remaining

ingredients in order named.; beat well. Pour into a large greased and

floured sheet cake pan. Bake in 350° oven for 45 minutes. Spread

Coca-Cola

icing over warm cake.

* I used 2- 8" pans instead of the sheet cake pan.

COCA-COLA ICING

6 TBSP. Coca-Cola

2 ½ TBSP. cocoa

1 c. chopped pecans

1 stick butter

1 box confectioners sugar

1 tsp. vanilla

Bring first 3 ingredients to a boil; add remaining ingredients and

beat

until smooth. Spread over warm cake.

*For my icing, I used ½ butter and ½ shortening, eliminated the

pecans. I

creamed the shortening & butter together, added the vanilla, cocoa,

and

Coke, then added the confectioners sugar. Mix well.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

CRUST:

1 1/3 cups vanilla wafer crumbs -- (from about 34

cookies)

2 tablespoons granulated sugar

1/2 teaspoon vanilla

5 tablespoons unsalted butter -- melted

FILLING:

1 cup granulated sugar

2 tablespoons all-purpose flour

2 tablespoons cornstarch

1/2 teaspoon salt

3 cups milk

3 large egg yolks

4 ounces unsweetened chocolate

3 tablespoons unsalted butter

2 teaspoons vanilla

lightly sweetened whipped cream

1. Heat oven to 350°. Have a 9-inch pie plate ready.

2. Prepare Cookie Crust: Mix vanilla wafer crumbs, 2 tablespoons

sugar, and

1/2 teaspoon vanilla in a bowl. Stir in melted butter until crumbs are

evenly coated. Press evenly over bottom and up sides of pie plate.

Bake 8

minutes or until set. Cool completely on a wire rack.

3. Mix 1 cup sugar, flour, cornstarch, and salt in a medium-size

saucepan.

Whisk in 1 cup of the milk until smooth. (Make sure whisk reaches

inside

bottom edges of saucepan.) Whisk in remaining 2 cups milk. Bring to a

gentle

boil and cook over medium heat, whisking constantly, 9 to 10 minutes

until

thick. Remove from heat.

4. Whisk egg yolks in a medium-size bowl. Whisking constantly,

gradually add

about 2 cups hot-milk mixture to yolks. Pour this back into saucepan

and

simmer 2 to 3 minutes, whisking constantly, until slightly thicker.

Remove

from heat.

5. Add chocolate, butter, and 2 teaspoons vanilla; and stir until

chocolate

and butter melt. Pour into a bowl. Place plastic wrap or waxed paper

directly on surface to prevent skin from forming. Let cool about 30

minutes.

6. Stir filling, then pour into prepared crust. Cover as before and

refrigerate until set, at least 2 hours or up to 3 days. Just before

serving, garnish with whipped cream and sprinkle with cocoa by

stirring it

through a strainer.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

2 envelopes Dream Whip Whipped Topping Mix

2 3/4 cups cold milk

2 packages Jell-O Brand Chocolate Flavor Instant -- (4

servings size)

-- Pudding --

and Pie

Filling

1 Baked 9" pie shell -- cooled

Prepare whipped topping mix with 1 cup cold milk as directed on

package, using large mixer bowl.

Add remaining 1 3/4 cups milk and the pudding mix. Blend; then beat

at high speed for 2 minutes, scraping bowl occasionally.

Spoon into pie shell.

Garnish with maraschino cherries, if desired.

Chill at least 4 hours.

Possum Kingdom Lake Cookbook

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

6 oz chocolate chips

1/2 cup mini marshmallows - must be fresh

1/3 cup whipping cream

1/3 cup orange flavoured liquor

Combine all ingredients in a small heavy pot. Place over low heat on

the barbecue and stir until melted and thoroughly combined. Excellent

with fresh fruits and small pieces of pound cake.

Yield: 1-1/2 cups

>From the Blue Flame Kitchen of Canadian Western Natural Gas, Calgary

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :0

Keywords :dessert bake pie cheese d1

Oven Temp:

Time to prepare : minutes

Origin :

Calories : Protein : Fat : Saturated:

Poly : Mono : Carb : Fiber :

Chol : Iron : Sodium : Calcium :

Ingredients:

Instructions:

Yields 8 Servings

8 oz Cream Cheese, Softened 4 oz SemiSweet Chocolate

1/2 Cup Granulated Sugar Strawberries

1 tsp Vanilla COOKIE CRUST:

2 Egg Yolks 1 1/2 Cups Chocolate Cookie

Crumb

1 tsp Unflavored Gelatin 2 Tbls Granulated Sugar

1/4 Cup Water 6 Tbls Butter, Melted

1 Cup Whipping Cream

Preheat the oven to 350 degrees.

Prepare the crust:

Combine the chocolate cookie crumbs, sugar and melted butter.

Press the mixture onto the bottom and sides of the pie pan (9").

Bake for 8 minutes.

Allow crust to cool completely.

Prepare the filling:

Beat the cream cheese, sugar and vanilla until smooth.

Beat in the egg yolks, one at a time, until well blended.

Combine the gelatin and water in a small saucepan over low heat until

the

gelatin is dissolved.

Cool slightly.

Beat the gelatin mixture into the batter.

Melt the chocolate.

Combine half the batter with the melted chocolate.

Whip the cream until it forms soft peaks.

Fold half the whipped cream into the chocolate batter.

Fold the remainder into the vanilla batter.

Use a large spoon to place alternate spoonfuls of chocolate and

vanilla batter

into the crust until all has been used.

Use a small spatula to swirl the batter to form a marble pattern.

Chill for at least 3 hours.

Garnish with strawberries.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Submitted by:Virginia Godd

My mom made this cake and while living in the depression. It is so

good, I hope this fills your needs and your memories.

Ingredients:

3 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 cups white sugar

1 1/2 cups mayonnaise

1/3 cup cocoa

1 1/2 cups water

2 1/4 teaspoons baking powder

1 1/2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350 degrees (175 degrees C). Lightly grease two 9

inch layer pans.

2. Mix flour, baking soda, baking powder, cocoa, and sugar into a

large bowl. Stir in mayonnaise. Gradually add water and vanilla and

blend until smooth. Pour batter into prepared pans.

3. Bake at 350 degrees F (175 degrees C) for 30 minutes. C&127;&127;l, remove

from pans, and frost with your favorite chocolate frosting.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Submitted by:Cyndie

Recipe for chocolate, mayonnaise cake that is baked in a 9 x 13 inch

pan.

Ingredients:

4 (1 ounce) squares semisweet chocolate

1 cup mayonnaise

1 1/3 cups water

1 teaspoon vanilla extract

3 eggs

1/4 teaspoon baking powder

1 teaspoon baking soda

1 2/3 cups white sugar

2 1/4 cups all-purpose flour

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a

9 x 13 inch pan.

2. To a large mixing bowl, add sugar, eggs, and vanilla; beat at high

speed for 3 minutes, until nice and light. Add mayonnaise and melted

chocolate; beat on low until well blended.

3. In a separate bowl, mix flour, soda, and baking powder together.

Add flour alternately with the water to the chocolate mixture in four

additions, beating well after each addition. Pour batter into

prepared pan.

4. Bake for 45 minutes. Cool.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

2 1/4 cups all-purpose flour

3 3/4 cup margarine

1 1/3 cup confectioner's sugar

2 2/3 cup semisweet chocolate chips

2 tablespoon margarine

1 1/2 cup sugar

1 1/2 cup corn syrup

2 eggs

1 1/4 cup pecans -- chopped

1 cup dried coconut

Instructions:

* Use only all-purpose flour in this recipe.

1. Mix flour, 3/4 cup margarine and the powdered sugar. Press

about 1 teaspoon pas

ry evenly against bottoms and sides of ungreased tiny muffin cups. (Do

not extend pastr

over tops.)

2. Melt chocolate chips and 2 tablespoons margarine in double

boiler over simmerin

water until chips and margarine are melted; remove from heat. Mix in

sugar and syrup;

eat in eggs.

3. Spoon 1 to 2 teaspoons of the chocolate mixture into each tart

shell, fill to 3

4 full only. Sprinkle with pecans and coconut. Bake in preheated

350-degree oven for 20

to 25 minutes.

4. Cool for a few minutes. Carefully remove from muffin cups with

tip of knife. Co

l completely. Top with sweetened whipped cream if desired.

Yield: About 50 miniature tarts.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Preheat oven to: 350 degrees F

Ingredients:

1 cup peanut butter

6 tablespoons butter, softened

1 1/4 cups sugar

3 eggs

1 tsp. vanilla extract

1 cup all-purpose flour

1/4 tsp. salt

2 cups (12 oz.) chocolate morsels, divided

Instructions:

In a large bowl, beat peanut butter and butter until smooth. Add

sugar, eggs

and vanilla extract; beat until creamy. Blend in flour and salt. Stir

in half

of chocolate morsels. Spread into a ungreased 13 x 9-inch baking pan.

Bake 25

to 30 minutes or until edges begin to brown. Immediately sprinkle with

remaining chocolate morsels. Let stand 5 minutes until morsels become

shiny

and soft. Spread chocolate evenly over top. Cool completely. Cut into

1

1/2-inch bars.

Makes approx 4 dozen

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

3 eggs -- beaten

1 cup light corn syrup

1 1/2 cup sugar

1 1/2 cup semisweet chocolate chips

2 tablespoon margarine -- melted

1 teaspoon vanilla extract

1 1/2 cups pecans -- chopped

1 9 inch pie crust -- unbaked

Instructions:

In a large bowl, mix eggs, corn syrup, sugar, chocolate chips, butter

and vanilla

ntil well blended. Blend in pecans.

Pour into 9-inch unbaked pie shell. Bake at 350 degrees for 50 to

60 minutes or un

il knife inserted halfway between center and edge comes out clean.

Cool on wire rack.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 12 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

TART:

2 cups pecans

1/4 cup packed golden brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons (1/2 stick) unsalted butter -- at room

temperature

1/2 cup whipping cream

12 ounces bittersweet or semisweet chocolate

SAUCE:

1/2 cup (1 stick) unsalted butter

1 cup plus 3 tablespoons sugar

2 cups whipping cream

1. For Tart: Preheat oven to 325°. Blend pecans, brown sugar, and

cinnamon

in processor until nuts are finely ground. Add 2 tablespoons butter

and

blend until well combined. Press nut mixture onto bottom and sides of

9-inch

diameter tart pan with removable bottom. Bake until golden brown,

about 20

minutes. Transfer to rack and cool.

2. Bring 1/2 cup whipping cream to simmer in heavy medium saucepan.

Add

chocolate and stir until melted and smooth. Pour chocolate mixture

into

crust. Cover and refrigerate until firm, about 2 hours. (Can be

prepared 2

days ahead.)

3. For Sauce: Melt 1/2 cup butter in heavy medium skillet over

medium-high

heat. Add sugar and cook until deep golden brown, whisking frequently,

about

10 minutes (mixture will be grainy). Add 2 cups cream and boil until

sauce

is reduced to 2-1/2 cups, whisking occasionally, about 10 minutes.

Cool

slightly. (Can be prepared 2 days ahead. Cover and refrigerate. Before

serving, rewarm sauce over medium heat, stirring frequently.)

4. Remove tart pan bottom. Cut tart into wedges and transfer to

plates.

Spoon warm sauce around tart wedges.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 1/2 cups Creme-filled Cookie Crumbs *

2 tablespoons Margarine -- Melted

32 ounces Cream Cheese -- Softened

1 1/4 cups Sugar

3 each Large Eggs

1 cup Sour Cream

1 teaspoon Vanilla

6 ounces Semi-sweet Chocolate Chips

1/3 cup Strained Raspberry Preserves

6 ounces Semi-sweet Chocolate Chips

1/4 cup Whipping Cream

Combine crumbs and margarine; press onto bottom of 9-inch springform

pan.

Combine 24 ozs of cream cheese and sugar, mixing at medium speed on

electric mixer until well blended. Add eggs, one at a time, beating

well after each addition. Blend in sour cream and vanilla; pour over

crust. Combine remaining 8 ozs cream cheese and melted chocolate,

mixing at medium speed on electric mixer until well blended. Add Red

Raspberry preserves; mix well.

Drop rounded measuring tablespoonfuls of chocolate cream cheese batter

over plain cream cheese batter, do not swirl. Bake at 325

degrees F., 1 hour and 25 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Melt

chocolate pieces and whipping cream over low heat stirring until

smooth. Spread over cheesecake. Chill. Garnish with additional

whipping cream, whipped, raspberries and fresh mint leaves, if

desired.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 10 Servings

Batter----

16 oz Reduced fat chocolate cake

Mix

1 c Water

1/2 c Fat-free sour cream

2 Egg whites -- whipped

8 oz Fat-free cream cheese --

Softened

1/3 c Granulated sugar

2 Egg whites -- whipped

1/4 c Coconut

Topping----

16 oz Reduced fat milk chocolate

Frosting

8 oz Fat-free cream cheese --

Softened

Soak top and bottom of a clay pot in water for at least 15 minutes.

To

prepare batter, combine cake mix, water, sour cream, and 2 egg

whites

in a mixing bowl; set aside. In another mixing bowl, combine 8

ounces

cream cheese, sugar, remaining egg whites, and coconut. Line bottom

and up sides of pot with waxed paper. Pour 1/2 of the chocolate

mixture and spread cream cheese mixture on top. Pour remaining

chocolate mixture over top. Cover and place in a cold oven. Set

temperature to 400. Bake for 60 minutes. Meanwhile to prepare

topping, combine frosting and remaining cream cheese in a mixing

bowl. Mix until smooth. If frosting is too thick add a little water.

Spread over cooled cake.

Recipe By : Cooking In Clay

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 cup heavy cream

4 squares bitter chocolate

2 1/2 cups sugar

1 1/2 cup butter -- (or margarine)

1 1/2 cup strong coffee

Instructions:

Put cream, chocolate, powdered sugar, butter, and strong coffee in a

double boiler and

eat for 30 minutes or until the chocolate is melted. Mix well.

See recipe for "Poached Fresh Pears in White Burgundy" in this

cookbook for an example

f a delicious use for this chocolate sauce.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Submitted by:Judy Wilson

A }oist cake, good with Fluffy Creamy Frosting.

Ingredients:

2/3 cup shortening

1 1/2 cups white sugar

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup cocoa

3 eggs

1 1/4 teaspoons vanilla extract

1 cup water

1/2 cup drained sauerkraut, finely snipped

Directions:

1. Cream shortening and sugar. Add eggs one at a time, beating well

after each addition. Stir in vanilla.

2. In another bowl, whisk together flour, baking soda, baking powder,

salt and cocoa. Add flour mixture to creamed ingredients alternately

with the water, ending with dry ingredients. Mix well until smooth.

Blend in sauerkraut.

3. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Top

with <A HREF="/az/fluffycreamyfrosting.asp">Fluffy Creamy

Frosting</A>.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Sift together:

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

****

3/4 cup butter or margarine

3/4 cup brown sugar

2 squares unsweetened chocolate, melted

1 egg

1 teaspoon vanilla

1/4 cup milk

Cream butter with brown sugar until light. Beat in melted chocolate,

egg,

vanilla and milk. Sift in dry ingredients a little at a time. Makes a

stiff

dough. Chill overnight or until firm. Roll into marble sized balls and

place

on ungreased cookie sheet. Bake at 350º for 8 minutes or until tops

are

crackled. Roll in powdered sugar while still hot. Roll again in

powdered sugar

when cool.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :12

Time to prepare :90 minutes

Origin :Elizabeth Powell

Ingredients:

2 1/2 cups all-purpose flour

1 cup cocoa powder

1 teaspoon double-acting baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

3 3/4 cup butter -- softened

2 cups sugar

3 eggs

3 3/4 cup buttermilk

1 teaspoon vanilla extract

2 teaspoons orange peel -- grated

2 cups zucchini -- shredded

1 cup nuts -- chopped

1 1/2 cups powdered sugar -- sifted

2 1/2 tablespoon fresh orange juice

1 teaspoon orange peel -- grated

1 cup butter -- melted

Instructions:

Sift together flour, cocoa, baking powder, baking soda, cinnamon, and

salt. Cream

utter or margarine. Gradually add sugar, beat until fluffy. Add eggs

one at a time, bea

ing well after each. Beat in sifted dry ingredients, alternately with

buttermilk. Stir

n vanilla, orange peel, zucchini and nuts. Bake in a 10" tube pan at

350 degrees for on

hour. Turn out on rack, let cool for 15 minutes, and glaze.

GLAZE: Beat together powdered sugar, orange juice, orange peel and

melted butter.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :1

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cups chow mein noodles -- 3-oz. can

1 cup nuts -- coarsely chopped

1 1/3 cup honey

1 1/4 cup sugar

2 tablespoon margarine

1 1/2 teaspoon vanilla extract

1 1/8 teaspoon salt

6 ounces butterscotch morsels

Instructions:

1. Combine noodles and nuts in mixing bowl.

2. Combine honey, sugar, margarine, vanilla and salt in small

sauce pan and bring

o full boil over moderate heat; stir constantly. Remove from heat; add

butterscotch mor

els and stir until melted and smooth.

3. Pour over noodles and nuts; mix gently until well coated. Drop

by heaping teasp

ons onto waxed paper on baking sheet.

4. Let stand until set or chill until firm. If desired, wrap

individually in small

squares of waxed paper.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :16

Time to prepare :40 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cups sugar

1 cup light cream

1 1/4 cup butter

1 1/4 cup light corn syrup

1 1/2 teaspoon salt

1 cup marshmallows -- miniature

1 teaspoon vanilla extract

1 1/2 cup pecan halves

1 1/3 cup candied cherries -- chopped

1 1/3 cup green candied cherries -- chopped

Instructions:

1. Combine sugar, cream, butter, syrup and salt in a heavy saucepan.

Bring to a ge

tle boil over low heat. Cook, stirring constantly, until sugar melts.

Continue cooking,

stirring occasionally, until mixture reaches 240 degrees on candy

thermometer. This is

he soft ball stage. Remove from heat; stir in marshmallows and

vanilla.

2. Stir until marshmallows melt and candy starts to lose its

gloss. Stir in pecan

alves and chopped cherries. Continue stirring until candy starts to

set.

3. Pour into buttered 8-inch square pan. Cool, then cut into

squares.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 24 Servings

6 c Flour

1 tb Baking soda

1 tb Ginger

1 ts Clove

1 ts Cinnamon

1 ts Nutmeg

1/2 ts Salt

1 c Crisco

1 c Molasses

1 c Brown sugar

1/2 c Water

1 Egg

1 ts Vanilla

Mix flour, soda, spices and salt. Beat shortening, molasses,

sugar,

water, egg and vanilla until well blended. Gradually beat in flour

mixture. Will be soft. Divide into fourths. Pat each 1/4 into 1"

thick round. Wrap in plastic and refrigerate at least 3 hours or up

to 1 week. Roll on lightly floured surface to 1/8" thick, cut with

ginermen cutters and bake at 350 degrees for 10-12 minutes.

Cool

slightly on cookie sheet, then transfer to wire racks to cool

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients :

12 oz. pkg. chocolate chips

1 stick butter

10 1/2 oz. pkg. multi-colored

marshmallows

1 c. chopped nuts

2 or 3 oz. pkg. shredded coconut

Preparation :

1. Melt chocolate chips and butter in pan or double boiler.

Cool. 2. Add marshmallows and nuts. Mix in. Divide into

quarters. 3. Roll into logs on wax paper and place in refrigerator

until chilled. 4. With a sharp knife, slice into 1/4 inch slices.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :40 minutes

Origin :Jo Anne Merrill

Ingredients:

10 cups popcorn, air-popped -- * see note

1 1/3 cup honey

1 cup peanuts, oil-roasted

1 teaspoon orange zest

1 1/2 teaspoon ground cinnamon -- ** see note

4 tablespoon margarine -- solid

Instructions:

* About 1/2 cup corn unpopped; exact measurements are not required for

this recipe.

** If you prefer, use another spice instead of cinnamon. Try nutmeg

and allspice, or pu

pkin pie spice.

In a very large bowl or pan, mix popped corn and peanuts. In a

small pan, mix the

argarine, honey, orange zest and cinnamon. Heat, stirring, until the

margarine is melte

. With a wooden spoon or spatula in one hand, slowly pour this mixture

over popcorn, to

sing and mixing lightly as you pour. Place on a large cookie sheet,

trying to layer as

hinly as possible. Roast at 325 degrees, turning the popcorn every 5

minutes. When cris

y, transfer to a platter and cool to room temperature. Do not

overcook. May be stored i

popcorn can or container at this point.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :12

Time to prepare :10 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/4 cups cinnamon graham cracker crumbs

2 tablespoon sugar

2 tablespoon orange rind -- grated

1 1/4 cup soft margarine

Instructions:

Combine crumbs, sugar, and orange rind. Blend in butter. Pat into 9"

pie pan.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :15 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup packed dark brown sugar

2 teaspoons cornstarch

1 teaspoon ground cinnamon

2 tablespoon butter -- or margarine

2 teaspoons vanilla extract

Instructions:

1. In a sauce pan, combine brown sugar, cornstarch and cinnamon.

Gradually blend i

2 cups BOILING water. Cook, stirring constantly, until slightly

thickened.

2. Remove from heat and stir in butter and vanilla.

Yield: 2-1/2 cups of sauce to serve over ice cream, baked bananas,

pineapples, and plai

cakes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients :

1 1/2 c. crushed coconut cookies

2 1/2 tbsp. sugar

1/2 c. melted butter

FILLING:

1 1/4 tbsp. gelatin

1/4 c. water

3 eggs, separated

1/4 tsp. salt

1/2 c. milk

1/2 c. sugar

1/2 c. brown sugar

4 tbsp. lemon juice

4 tbsp. orange juice

4 tbsp. grapefruit juice

1 1/2 tbsp. grated lemon rind

1 lb. cream cheese

1 1/2 tsp. vanilla

1 c. cream

1 1/2 tbsp. grated orange rind

Preparation :

1. Mix together the crushed cookies, sugar and melted butter.

Press firmly on the bottom and sides of a 9 inch springform pan.

Chill until ready to use. 2. Soak the gelatin in the water for 5

minutes. 3. Mix the egg yolks with the salt and milk in the top of

a double boiler. Place over simmering water and cook, stirring

constantly, until thick. Remove from heat. 4. Add sugar, brown

sugar and gelatin to the egg yolk mixture and stir until the

sugars and the gelatin are dissolved. 5. Add the juices and grated

lemon rind. Cool until the mixture begins to thicken. 6.

Press the cream cheese through a strainer and beat with the vanilla

and cooled gelatin mixture until smooth. 7. Whip the cream and

fold into the cream cheese mixture. 8. Beat the egg whites until

they form soft peaks and fold into the cheese mixture. 9. Pour

into the prepared crust and sprinkle with grated orange rind. Chill

for several hours or overnight. Serves 8.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :15 minutes

Origin :Elizabeth Powell

Ingredients:

3 3/4 cup cocoa

4 cups powdered sugar

1 1/2 cup butter or margarine

1 tablespoon vanilla

1 1/4 cup light cream

Instructions:

Sift together cocoa and powdered sugar. Cream part of cocoa-sugar

mixture with butt

r or margarine. Blend in vanilla and cream. Add remaining cocoa-sugar

mixture and beat

ntil desired consistency is reached.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Submitted by:Carol

This is a light and beautiful cake.

Ingredients:

3/4 cup shortening

3/4 teaspoon salt

1 1/2 cups white sugar

2 cups milk

3 eggs

1 teaspoon vanilla extract

3 cups sifted all-purpose flour

4 1/2 teaspoons baking powder

1 teaspoon almond extract

1 cup flaked coconut

1/3 cup corn syrup

2 tablespoons water

1/4 teaspoon cream of tartar

1/4 teaspoon salt

1 teaspoon vanilla extract

3/4 cup white sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9

inch round layer cake pans.

2. Separate eggs reserve 2 of the egg whites for the frosting. Cream

butter, add 1 1/2 cups of the sugar, beaten egg yolks, and 1 egg

white;

continue beating until well combined.

3. Sift flour with baking powder and salt, mix with coconut and add

alternately with milk and the almond extract to the butter mixture.

Pour

batter into the prepared pans.

4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cakes

cool then remove from pans. Ice with Angel icing and sprinkle with

shredded coconut on top and sides of cake after icing.

5. To Make Angel Icing: Place the 2 egg whites, 3/4 cup white sugar,

corn syrup, water, cream of tartar and salt in a double boiler over

hard boiling water. Start beating right away with a beater until the

mixture stands in stiff peaks. Remove from heat and add vanilla or

your

choice of flavoring and keep beating until it is thick enough to

spread easily. Spread over cooled cake.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 cups shredded coconut

1/2 cup sweetened condensed milk

1 1/2 tsp.vanilla

Combine the coconut and milk.Add vanilla and mix thoroughly.Drop from

a tsp.onto a greased cookies sheet.Bake in a 350 oven for about

ten min.Remove from sheet immediately when the

macaroons are cooked.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :1440 minutes

Origin :Elizabeth Powell

Ingredients:

8 ounces cream cheese

8 ounces cottage cheese

1 1/3 cup powdered sugar

1 1/2 teaspoon vanilla

1 cup whipping cream -- whipped

1 pint fresh strawberries or raspberries

Instructions:

Beat cheeses together until smooth. Gradually add sugar and vanilla.

Fold in cream.

Pour into a sieve lined with cheesecloth, set on top of a bowl to

drain and refrigerate

12 hours. Line a heart-shaped mold with cheesecloth. Pack mixture in

and chill overnigh

. Turn out onto a platter and cover with fresh strawberries or

raspberries.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

This is the easiest recipe for coffee cake ever. I make it for

everything and it always gets rave reviews. My mom gave me the recipe

when I got married, but it came from her good friend, Sue.

Strusel Topping

3/4 C sugar

2TLBS. cinnamon

1 C crushed pecans (I don't use the nuts)

Cake Mixture

1 yellow cake mix

1/2 tsp. salt

1/4 C oil

1 pkg. instant vanilla pudding

4 eggs

3/4 C water

1 C sour cream

1 tsp. vanilla

Sprinkle nut mixture around greased tube or bundt pan.

Mix all cake ingredients with mixer.

Pour first layer in pan. Add strusel mixture. Add more cake mixture

and alternate layers leaving a little nut mixture for top.

Bake 50-60 minutes at 350 degrees.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :50 minutes

Origin :Jo Anne Merrill

Ingredients:

3 3/4 cup light corn syrup

3 eggs

1 teaspoon vanilla extract

3 3/4 cup pecan halves

1 9 inch pie crust

---- Topping: -----

1 1/2 cup heavy whipping cream

2 tablespoon coffee liqueur

Instructions:

Beat the eggs slightly and add the corn syrup, vanilla and halves of

pecans; blend

well. Pour into unbaked pie shell. Bake in a preheated 325-degree oven

for 45 minutes.

ool on wire rack.

To make the topping, mix the whipping cream and the liqueur. Beat

until peaks form

Serve immediately, placing some of the cream on each slice of pie.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 18 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

2 cups Old fashioned oats

1 1/2 cups Flour

1 1/2 teaspoons Baking soda

1 teaspoon Salt

1 cup Butter -- softened

1 cup Brown sugar

1/2 cup Granulated sugar

2 large Eggs

2 teaspoons Vanilla

7 ounces Shredded coconut

6 ounces Chocolate covered raisins

Heat oven to 350^. Grease large cookie sheet. Combine oats, flour,

baking

soda and salt in bowl. Set aside.

Beat butter and sugars in large mixer bowl at high speed until light

and

fluffy. Beat in eggs and vanilla. With mixer at low speed, beat in dry

ingredients. Stir in coconut and raisins. Using 1/4 c.

measure, scoop dough onto prepared baking sheet, placing scoops 3"

apart.

Bake 15-18 minutes until golden. Cool cookies on wire racks. Repeat

with

remaining dough.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 10 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

1 1/2 cups cold half-and-half

1 package vanilla pudding mix

8 ounces frozen whipped topping -- thawed

1 cup crushed oreos

1 ready made chocolate pie crust

1. Pour half-and-half into large bowl. Add pudding mix. Beat with wire

whisk

until well blended, about 1 minute. Let stand 5 minutes.

2. Fold in whipped topping and crushed cookies. Spoon into prepared

crust.

Freeze until firm....about 6 hours or overnight.

3. Remove from freezer and let stand 10 minutes to soften before

serving.

Store leftover pie in the freezer.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serves 6

8 oz. wide noodles, cooked and drained

3 eggs

1/2 lb cottage cheese

1/2 pint sour cream

1/2 tsp salt

1/2 c sugar

juice of 1/2 lemmon

1/2 c white raisins

6 tbls butter

1/4 c cornflake crumbs

1/4 c ground toasted almonds

Beat eggs, add cheese, sour cream, salt, sugar, lemon juice, and

raisins.

Fold cooked noodles into this mixture. Put half of the butter inn an 8

x

12-inch baking dish; heat in 350oF oven until melted. Pour noodle

mixture

into the baking dish; top with the cornflake crumbs and almonds, and

dot with

the remaining butter. Bake 1 hour at 350oF.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :1

Time to prepare :40 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cups cottage cheese

3 large eggs

1 1/2 cup sugar

1 1/2 cup cream

1 1/2 teaspoon salt

1 1/2 teaspoon ground cinnamon

1 tablespoon lemon peel -- grated

1 tablespoon lemon juice

1 cup seedless raisins -- optional

1 9 inch pie crust

Instructions:

1. Mix cottage cheese, eggs, sugar and milk. Use wire whisk to blend

thoroughly. A

d remaining ingredients and blend. Omit raisins if you wish.

2. Pour into unbaked crust. Bake in preheated 425-degree oven for

10 minutes. Lowe

heat to 350 degrees and continue baking for 20-25 minutes longer.

Allow pie to cool be

ore slicing. Refrigerate leftovers.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 8 Servings

2 c Fresh or frozen cranberries

1 c Orange juice

1/2 c Honey

1/4 c Granulated sugar

2 tb Cornstarch

2 tb Cold water

1/2 ts Orange extract

1 Baked 9"pie shell with

Fluted rim

-----------------------PECAN TOPPING----------------------------

1/2 c Honey

3 tb Butter

2 c Pecan halves

Combine cranberries, orange juice, honey and sugar in a medium

saucepan. Cook, covered, over low heat and simmer 15 minutes if

using

fresh berries or 20-30 min. if using frozen berries. Cool briefly.

Puree cranberry mixture in blender or food processor, return to

saucepan. Combine cornstarch and water in a cup. Stir into the

cranberry mixture. Bring mixture to a boil over high heat and cook

until thickened, stirring constantly. Add orange extract. C&127;&127;l, then

pour into prepared baked pie shell. Spoon Pecan Topping ovenly

over

cranberry mixture.

Pecan Topping:

Combine honey and butter in a medium saucepan. Cook and stir

over

medium heat until mixture is smooth. Add pecan halves and stir

until

well coated. Remove from heat and spread over cranberry mixture.

Bake pie in preheated 350 F. for 20 minutes or until top is bubbly.

Cool on wire rack. Serve at room temperature or chilled.

This pie is quite tart, it is delicious served with vanilla ice cream

or whipped heavy cream as a topping.

From the recipe files of suzy@gannett.infi.net

By Suzy <suzy@gannett.infi.net> on Dec 18, 1996

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 package Baker's German Sweet Chocolate -- (4 oz.)

5 tablespoons Butter

1 package cream cheese -- (3 oz.)

1 cup sugar

3 Eggs

1 tablespoon flour

1 1/2 teaspoons vanilla

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsifted all-purpose flour

1/2 cup chopped nuts

1/4 teaspoon almond extract

Melt chocolate with 3 Tbsp. butter over low heat, stirring constantly.

Cool.

Cream remaining butter with cheese. Gradually add 1/4 cup sugar;

cream well after each addition. Blend in 1 egg, 1 Tbsp. flour and 1/2

Tsp. vanilla. Set aside.

Beat 2 eggs until thick and light in color. Gradually add 3/4 cup

sugar, beating until thick and light in color. Add baking powder,

salt and 1/2 cup flour. Blend in chocolate mixture, nuts, 1 tsp.

vanilla and almond extract.

Spread about half in a greased 8 or 9" square pan. Spread cheese

mixture over top; spoon on remaining chocolate batter. Zigzag through

batters with spatula to marble.

Bake at 350 degrees for 35 to 40 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :1

Time to prepare :360 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup cookie crumbs -- * see note

2 tablespoon margarine -- melted

1 cup sugar -- ** see note

1 dash salt

12 ounces cream cheese

1 1/2 cup lemon juice

2 large eggs

1 cup sour cream

1 tablespoon lemon zest -- not dried

Instructions:

* Use vanilla wafer or graham cracker crumbs.

** You won't need all the sugar; usually about 7/8 cup is sufficient.

1. Mix crumbs with 2 tablespoons melted margarine, 3 tablespoons

sugar and salt. B

end well then press mixture on sides and bottom of a greased 8-inch

pie plate.

2. In a mixing bowl, combine cream cheese and lemon juice; blend

well. Add eggs an

1/2 cup sugar; beat very well with a wire whisk until smooth. Pour

into crumb crust.

3. Bake in preheated 350-degree oven for 20 minutes or until

firm. Remove from ove

and let cool only 5 minutes.

4. Mix sour cream, lemon zest and 3-4 tablespoons sugar. Spread

this mixture over

ie filling; bake 10 minutes more.

5. Cool for a few minutes then refrigerate and chill 4-6 hours

before serving.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :1

Time to prepare :60 minutes

Origin :Jo Anne Merrill

Ingredients:

1 yellow cake mix

8 ounces cream cheese

4 eggs

3 ounces lemon gelatin powder

3 3/4 cup milk

1 1/2 teaspoon lemon extract

2 tablespoon lemon zest

Instructions:

* Use regular size cake mix, non-pudding type. Grate lemon peel for

zest, careful not t

include any of the white part of the peel.

1. Place the cream cheese in large bowl. Beat at medium speed

with electric mixer

ntil cream cheese is light and fluffy. Add eggs, one at a time,

beating well after each

addition.

2. Blend together the gelatin and cake mix; add alternately with

the milk, in two

r three additions, to the cream cheese mixture. Beat just until

smooth, do not overmix.

Stir in the extract and lemon zest.

3. Grease and flour a tube or bundt pan. Pour in the mix and bake

in a preheated 3

0-degree oven for 50-55 minutes, checking after 50 minutes. Serve this

alone, or, if yo

prefer, make a thin glaze to pour over top from confectioner's sugar

and lemon juice.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

PIE:

8 ounces cream cheese -- softened

1/2 cup sugar

1 egg -- beaten

1/2 teaspoon salt

1 teaspoon vanilla

1 10-inch unbaked pie shell

1 1/4 cups chopped pecans

TOPPING:

3 eggs

1 cup light corn syrup

1/4 cup sugar

1 teaspoon vanilla

1. Preheat oven to 375°.

2. Cream together the softened cream cheese, 1/2 cup sugar, beaten

egg,

salt, and 1 teaspoon vanilla. Spread over bottom of unbaked pie shell.

Sprinkle pecans evenly over cream cheese layer.

3. For topping: Combine eggs, corn syrup, 1/4 cup sugar, and 1

teaspoon

vanilla; beat until smooth. Pour over pecan layer. Bake 35 to 40

minutes at

375° until pecan layer is golden brown. Cool on wire rack. Serve

slightly

warm with whipped cream or chilled.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 1/2 cups butter (no substitutes), room temperature

1 package (8 ounces) cream cheese, room temperature

2 1/3 cups sugar

6 eggs, room temperature

3 cups all-purpose flour

1 teaspoon vanilla extract

In a large mixing bowl, cream butter and cream cheese. Gradually add

sugar,

beating until light and fluffy, about 5-7 minutes. Add eggs, one at a

time,

beating well after each addition. Gradually add flour; beat just until

blended. Stir in vanilla. Pour into a greased and floured 10-in. tube

pan.

Bake at 300 F for 1-1/2 hours or until cake tests done. C&127;&127;l in pan 15

minutes before removing to a wire rack. Cool completely. Yield: 12-16

servings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :12

Time to prepare :105 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 cup butter

1 cup water

1 cup all-purpose flour

4 eggs

8 ounces cream cheese -- softened

4 cups milk

3 packages instant vanilla pudding mix -- 3 ounces

1 pint cream -- whipped

chocolate syrup

Instructions:

Melt butter in water. Add flour and cook, stirring constantly, until

it forms a ba

l. Turn into a bowl and beat in eggs one at a time, beating well

between each. Spread f

at on a 9" x 13" greased pan. Bake at 400 degrees for 35-40 minutes.

Cool. Mix together

cream cheese and milk and beat until smooth. Add instant pudding, one

package at a time

Spread over cooled shell. Top with whipped cream and drizzle

chocolate syrup on top. C

ill at least one hour before serving.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

1 cup water

1 1/2 cup butter

1 cup all-purpose flour

1 1/4 teaspoon salt

4 eggs

1 can Mandarin orange slices -- well-drained

1 cup heavy cream

2 tablespoon powdered sugar -- sifted

Instructions:

Melt butter in water and bring to a boil. Sift flour with salt and add

to butter m

xture. Heat, stirring, until mixture forms a ball. Remove from heat

and add eggs, one a

a time, beating well between each addition.

Put 1/3 of dough into a pastry bag and pipe through largest hole

onto greased baki

g sheet, forming six S-shaped pastries, each about 3 inches long.

These will form necks

and heads of swans. Scrape any dough remaining in pastry bag into rest

of dough. On a s

parate, greased baking sheet, form remaining dough into six ovals,

drawing dough to a p

int at one end and rounding other end of oval. These will be bodies of

swans.

Place baking sheet with oval cream puffs into the oven at 425

degrees and bake for

10 minutes. Place the other baking sheet in oven and continue to bake

both batches of d

ugh another 10 minutes. Turn oven down to 350 degrees and bake 5

minutes more, or until

"heads" of swans are done. Bake "bodies" 5-10 minutes longer or until

done.

As baking sheets are removed from oven, remove pastries to racks

to cool. Cool com

letely. Cut an oval from the top of each "body" and cut in half. Scoop

any uncooked dou

h from "bodies". Whip cream until stiff. Beat in powdered sugar, to

taste.

Put a spoonful of well-drained Mandarin oranges in each "body",

dividing equally a

ong the six. Top with equal amounts of whipped cream. Place S-shapes

in whipped cream a

rounded ends to form neck and head. Place half-ovals in whipped cream

behind "necks" t

form wings. Serve at once.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :75 minutes

Origin :Jo Anne Merrill (9th grade cooking class recipe)

Ingredients:

1 1/4 cup rice

2 cups milk

2 egg yolks -- well beaten

3 tablespoon sugar

1 1/4 teaspoon salt

1 teaspoon vanilla extract

2 egg whites

3 tablespoon sugar

Instructions:

1. Cook rice and milk together over boiling water until tender and

rice has absorb

d all of milk, about 1 hour. Will need to check and stir occasionally

to keep from stic

ing and make sure water in double boiler stays at a simmer.

2. Into beaten egg yolks stir 3 tablespoons sugar and salt; stir

in some of the ho

rice mixture. Return to double boiler and cook 2 minutes, stirring

constantly. Cool pa

tially. Stir in vanilla.

3. Beat egg whites until frothy, then add in 2-3 tablespoons

sugar a little at a t

me. Beat until stiff and glossy. Gently fold into rice mixture.

Chill before serving. Recipe can be doubled but must be watched

carefully to be sure it

cooks correctly and does not burn.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Beat 4 egg whites until stiff but not dry; set aside.

Cream together with mixer:

4 8-oz. pkgs. cream cheese (room temperature is best)

1 cup sugar

1 tsp vanilla

When mixed thoroughly, add the egg whites and blend with the mixer

until creamy. Pour into a 9-inch spring form pan (3"deep) that has

been buttered and dusted with 2/3 cup Zwieback toast (hard baby

teething toast), approximately 10 pieces, crushed very finely. Bake

at 350 for 25 minutes.

During the last few minutes the cheesecake is baking, mix together:

1 pint sour cream

2 Tbs. sugar

1/2 tsp. vanilla

When the 25 minutes are up, pull the cake out of the oven just enough

to carefully spoon on the sour cream mixture (it may look very soft in

the middle). Bake another 5 minutes at 475. Chill at least two

hours; longer is preferable.

My kids don't like nuts, so I modify this recipe just a bit when I

take the cheesecake out to someone else's house. I substitute almond

flavoring for the vanilla (in both cases) and add a small package

(approx. 4 oz.) of slivered, blanched almonds to the sour cream

topping before spooning onto the cake. Voila, a wonderful, creamy

Amaretto Cheesecake!

Serves 12 to 16

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :12

Time to prepare :15 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 cups milk

2 ounces baking chocolate

1 1/2 cup sugar

1 tablespoon all-purpose flour

2 tablespoon butter

2 tablespoon vanilla extract

1 dash salt

Instructions:

Heat milk and chocolate in saucepan until chocolate melts. Beat with

whisk until s

ooth. Mix sugar, flour, and salt and stir slowly into chocolate

mixture. Cook and stir

minutes. Add butter and vanilla.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

30 vanilla wafers

4 Tbsp margarine or butter (1/2 stick)

4 tsp grated lemon peel

1-1/4 cup sugar

1/4 cup cornstarch

2 (8 oz) packages of cream cheese, softened

1 container (15 oz) ricotta cheese

4 large eggs

2 cup half-and-half or light cream

1/3 cup fresh lemon juice

2 tsp vanilla extract

lemon-peel strips and mint sprigs for garnish

In food processor with knife blade attached or in blender at medium

speed, blend vanilla wafers until fine crumbs form (makes about 1 cup

crumbs).

Preheat oven to 375 degrees. In small saucepan, melt margarine or

butter over low heat; stir in 1 tsp lemon peel. In a 9" by 3"

springform pan, with a fork, stir wafer crumbs and melted margarine

mixture

until moistened.

With hand, press mixture firmly onto the bottom of the pan. Bake

crust 10 minutes.

Cool completely in pan on wire rack, about 30 minutes. Wrap outside

of

pan with foil.

Turn oven to 325 degrees. In cup, combine sugar and cornstarch until

blended.

In large bowl, with mixer at medium speed, beat cream cheese and

ricotta

cheese until smooth, about 5 minutes; slowly beat in sugar mixture.

At

low speed, beat in eggs, half-and-half, lemon juice, vanilla, and

remaining 3 tsp lemon peel just until blended, scraping bowl often

with a

rubber spatula.

Pour cream-cheese mixture onto crust. Bake cheesecake 1 hour and 15

minutes.

Turn off oven; let cheesecake remain in oven 1 hour longer. Remove

cheesecake from oven and cool completely in pan on wire rack. Cover

and

refrigerate cheesecake at least 6 hours or overnight until well

chilled. Remove side of pan to serve. Garnish with lemon peel and

mint

sprigs. Makes 16 servings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 1 Cake

3 tb Rum

3 tb Brandy

3 tb Cherry brandy

3 tb Cointreau

3 tb Water

1 1/2 ts Angostura bitters

1/2 ts Ground cinnamon

1/2 ts Ground nutmeg

1/2 ts Ground cloves

1/2 ts Salt

1 1/2 ts Vanilla extract

1 tb Molasses sugar

225 g Sultanas

225 g Raisins

225 g Currants

100 g Stoned no-soak prunes;

-chopped

50 g Glace cherries; chopped

100 g Mixed candied peel

50 g Almonds; chopped

50 g Pecans; chopped

250 g Self-raising flour

250 g Demerara sugar

250 g Butter; room temperature

5 ea Eggs (size 1)

This very rich cake from the West Indies is ideal for those who

prefer not to ice their Christmas cakes. Indeed, icing is not

recommended. Just tie a brightly coloured ribbon round it and you

have a real feast of cake. The fruit and nuts are soaked for a week

before baking.

Directions: Six to eight days before you intend to bake the cake,

measure out the rum, brandy, cherry brandy, cointreau, water and

bitters into a large saucepan. Then add the spices, sugar, fruit and

nuts. Stir the ingredients together and heat them over a very low

heat until the liquid is just moving - DO NOT LET IT BOIL. Simmer

for

about 15 minutes. Tip the mixture into a mixing bowl or other

glass

or china container and allow it to cool completely. Cover the bowl

with a double layer of clingfilm and place in the refrigerator or a

very cool place. Stir the mixture from time to time during the next

few days.

Six to eight days later, preheat the oven to Gas 1, 275 F., 140 C.

Cream the butter and sugar together and fold in the flour and

beaten

eggs. Add the fruit mixture a little at a time until it is evenly

blended. Spoon the cake mixture into the prepared tin, level the

top

and bake in the preheated oven for about 3 1/2 to 4 hours. If you

think the cake is becoming too brown, place a double thickness of

greaseproof paper over the top of it as protection. When the cake

is

quite cold, wrap it in greaseproof paper first then either place it

well in a plastic cake box or wrap it in silver foil.

This cake will keep for a few weeks. Taken from Christmas baking

magazine.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :10

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 cup rice

1 1/8 teaspoons active dry yeast

3 eggs -- beaten

1 1/2 cup sugar

3 tablespoon flour

1 1/2 teaspoon ground nutmeg

oil

powdered sugar

Instructions:

* Yeast should be active dry yeast, not the instant type. This recipe

must be allowed t

rise overnight, so plan accordingly.

1. Pour rice into 3 cups of RAPIDLY boiling water. Cook until

tender. Do not cover

Drain, then chill and mash.

2. Dissolve yeast in 1/2 cup lukewarm water. Add to rice; mix

well and then let ri

e overnight (outside of refrigerator). Keep covered with a dish towel

or loose fitting

over.

3. Add eggs, sugar and flour to the rice mixture; beat

thoroughly. Let rise for 15

minutes; stir in nutmeg.

4. Drop by large spoonfuls into deep, HOT oil. Fry until golden

brown, drain on pa

er towels. Sprinkle with powdered sugar.

After you make this the first time by the directions given, you

can then experime

t with your own choice of spices. I have used a bit of lemon extract,

also cinnamon, ca

damom, orange extract and grated orange zest. It's best to use only 1

or 2 additions so

the flavor won't be overwhelming.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :45 minutes

Origin :Elizabeth Powell

Ingredients:

3 eggs

2 tablespoon flour

1 tablespoon heavy cream

2 tablespoon milk

1 pinch salt

1 orange

1 lemon

1 cup powdered sugar -- sifted

2 tablespoon butter

2 ponies kirsch

2 ponies white curacao

2 ponies maraschino

Instructions:

Beat together eggs, flour, cream, milk, and salt until mixture is the

consistency

f cream. Melt a teaspoon of butter in a six-inch skillet. When butter

foams, pour a tab

espoon of batter into skillet. Cook over moderately high heat,

swirling skillet so that

batter coats the bottom of the pan. Cook one minute, check to be sure

bottom is browned

then flip crepe and brown other side (about 1/2 minute). Continue

making crepes this w

y until all of batter is used. Fold crepes into quarters and stack on

a plate covered w

th a tea towel.

Grate rind of orange and lemon. Squeeze the orange and lemon

juice into a saucepan

Combine with rind and powdered sugar and heat, stirring, until

mixture is smooth. Pour

into a pitcher.

Have ready a chafing dish, crepes, pitcher of orange/lemon sauce,

and liquors. Me

t butter in chafing dish. When it bubbles, add half of the liquors and

ignite. When fla

e dies down, add sauce to chafing dish and stir. Add crepes to dish,

dipping and turnin

them to coat with sauce, then arranging in an overlapping layer. Add

remaining liquor

nd ignite. Serve as soon as flame dies down.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :180 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 gallon milk -- * see note

1 cup rice

1 cup sugar

3 tablespoon margarine -- solid

1 1/4 teaspoon salt -- optional

1 teaspoon vanilla extract

1 1/2 cup dried apricots OR peaches -- minced

1 1/4 teaspoon ground cinnamon

Instructions:

* Use half nonfat and half whole milk, or all nonfat for lower fat

content.

Substitute canned milk for the regular milk for a very rich

flavor. The cooking ti

e will vary greatly, anywhere from 1-1/2 to 3-1/2 hours. The longer it

cooks the thicke

it will be.

It is important to have the dried apricots minced. Put all

ingredients into crockp

t. Stir to blend well. Cover and cook on high 1-1/2 hours, stir once

after about 1 hour

Or, cook on high for the first 30 minutes, turn to low and cook as

long as you desire.

Check after the first 2 hours of low cooking and stir. If rice is not

absorbing the mil

quickly enough, turn the crockpot up to high again. Keep cover on at

all times.

Crockpot temperatures vary widely among different brands. Only

experimentation can

tell you the correct amount of time for cooking in your crockpot.

Rarely will a crockpo

recipe fail, though, as the long, slow cooking process does not

require precise timing

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Preheat oven to: 350 F

Ingredients:

2/3 c. butter (no substitutes)

1 1/2 c. sugar

1 egg yolk

1 3/4 c. all-purpose flour

1/2 c. blackberry jam

3 egg whites

1/2 c. finely chopped walnuts

1/4 tsp. lemon extract

1/4 c. chopped walnuts

Instructions:

Beat butter in a mixing bowl with an electric mixer for 30 seconds.

Add 1 cup

sugar and beat until combined. Beat in egg yolk. Beat in flour until

crumbly.

Pat dough into the bottom of a 13x9x2-inch pan. Bake in a 350 F oven

for 15

minutes or until lightly brown. Spread jam over baked crust. In a

separate

bowl, beat egg whites on medium speed until soft peaks form (tips

curl).

Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating

on high

speed until mixture forms stiff, glossy peaks and sugar dissolves.

Fold in 1/2

cup nuts and lemon extract. Swirl meringue over jam. Sprinkle meringue

with

1/4 cup nuts. Bake in a 350 F oven for 12 minutes or until lightly

browned.

Cool. Cut into squares.

Makes 36

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :16

Time to prepare :60 minutes

Origin :Jo Anne Merrill

Ingredients:

3 3/4 cup chopped dates

1 1/4 cup water

1 1/4 cup sugar

1 dash salt

3 3/4 cup almonds -- chopped

8 ounces Crescent Dinner Rolls* -- 8-oz tube

1 egg yolk

1 teaspoon water

2 teaspoons sesame seeds

Instructions:

* 8-ounce tube of refrigerated crescent dinner rolls.

Combine dates, water, sugar and salt; simmer until thick,

stirring frequently. Coo

and stir in the almonds. Open package of rolls and carefully unroll

half without separ

ting at perforations. Place unrolled dough on lightly floured board.

Fold one rectangle

of dough over the other, so that perforations are in opposite

directions. Roll dough to

a very thin rectangle, 7 x 14 inches. Cut in half, then cut each half

into four 3-1/2 i

ch squares.

Place a rounded teaspoon of filling on each square. Moisten

edges of dough; fold

ough in half over filling and shape into crescent. Repeat with second

half of package.

Beat egg yolk lightly with water. Brush over pastries; sprinkle

with sesame seeds

Heat shortening to 360 degrees. Fry pastries a few at a time for

about 4 minutes, turn

ng frequently. Drain on paper towels. Serve warm.

Yield: 16 pastries

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup flour

1 cup sugar

1 teaspoon baking powder

1 1/4 teaspoon salt

1 cup dates -- chopped

1 cup crushed pineapple

1 1/4 cup milk

2 cups water

1 cup packed brown sugar

1 tablespoon margarine

Instructions:

Sift flour, sugar, baking powder and salt together in large bowl. Stir

in dates, p

neapple and milk. Pour into greased 13 x 9 x 2 inch baking pan.

Combine water, brown su

ar and margarine in saucepan. Bring to a boil and boil for 1 minute.

Pour over pudding;

do not mix.

Bake in preheated 350-degree oven for 35 minutes or until done.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :35 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/4 cups sugar

3 tablespoon cocoa

1 1/2 cups milk

4 egg yolks

4 tablespoon all-purpose flour

1 teaspoon vanilla extract

1 1/2 stick margarine

--- Meringue: ---

4 egg whites

8 tablespoon sugar

4 tablespoon cornstarch

1 pinch cream of tartar

1 1/2 teaspoon vanilla -- optional

Instructions:

Beat egg yolks. Mix sugar, flour, cocoa and milk together. Blend and

add to egg yo

ks. Chip up the margarine into small pieces and add to the egg

mixture; add vanilla and

blend. Cook over medium heat until margarine is melted, stirring

constantly. Pour into

nbaked pie crust and bake in preheated 350-degree oven until firm and

pastry is browned

(about 30 minutes). Check since time will vary.

MERINGUE: In large mixing bowl, combine egg whites and pinch of cream

of tartar. Beat u

til stiff but not dry. If you desire, add 1/2 teaspoon vanilla

extract. Mix 8 tablespoo

s sugar with 4 tablespoons cornstarch and gradually add to egg whites.

Beat well for at

least five minutes, as mixing too little will cause the meringue to

separate. Spread on

top of pie, sealing to edges. Bake for few minutes until meringue is

light golden brown

Cool a few minutes before slicing.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :150 minutes

Origin :Jo Anne Merrill

Ingredients:

1 9 inch pie crust -- extra deep

8 ounces cream cheese

1 tablespoon orange peel -- grated

1 1/2 cup light corn syrup

1 cup milk

3 3/4 ounces vanilla pudding mix

1 cup toasted coconut

1 orange

1 1/4 cup grapes -- halved

1 kiwi fruit -- peeled, sliced

10 strawberries -- halved

powdered sugar

Instructions:

* Use a deep dish 9-inch pie crust for this recipe or use an

equivalent size.

1. Place pie crust on cookie sheet to thaw. When thawed, use

hands to press flat a

d shape into 12-inch circle. Flute edges and pierce all over gently

with a fork. Bake i

preheated 425-degree oven 10-12 minutes or until lightly browned.

2. Place cream cheese in a large bowl and beat, with mixer set at

high speed, unti

smooth. Add orange peel and beat until well mixed. While beater is

running, slowly pou

in corn syrup and continue beating until light and fluffy.

3. In a small bowl, beat milk and pudding mix at low speed for 2

minutes, then fol

into cheese mixture.

4. Spoon onto cooled pie crust; sprinkle with toasted coconut.

5. Peel orange and slice thin, removing all white pith and seeds.

Arrange slices o

top of coconut along with kiwi slices. Halve grapes and press, cut

side down, in a dec

rative pattern. Place whole or half strawberries in a pattern also.

Lightly sift powder

d sugar over the top of pizza; cover loosely with plastic wrap and

chill until serving

ime.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :30 minutes

Origin :Mark Haugen of Tejas, Minneapolis, MN

Ingredients:

6 6-inch flour tortillas

1 pint strawberries -- cleaned,quartered

1 mangos -- peel & 1/2-inch dic

1 papayas -- peel & 1/2-inch dic

1 pint raspberries -- cleaned

2 bananas -- halved, sliced

1 1/2 cup green grapes -- cut in half

1 1/2 cup red grapes -- cut in half

6 sprig mint

4 cups custard -- See Recipe

2 cups Cajeta -- See Recipe

1 cup fudge sauce -- See Recipe

Instructions:

This dessert combines several different dessert recipes into a single

delicious dessert

See recipes for "Vanilla Custard," "Cajeta," and "Hot Fudge" in this

cookbook to creat

the full recipe.

You will need 2 quarts of vegetable oil to fry the tortillas.

STEP ONE: Create the Tostada Cups--

In a one-gallon sauce pot, heat vegetable oil to 350 degrees F. Prick

numerous holes in

flour tortillas. Place one tortilla at a time inside an 8-ounce ladle.

Place another 8-

unce ladle on top of tortilla and slowly lower into vegetable oil.

Once tortilla begins

to brown, about 10 to 15 seconds, remove from ladle and flip tortilla

over. Continue to

cook for 5 to 10 more seconds. Repeat this method with the remaining

tortillas. Let tor

illas drain, upside-down, until ready to assemble.

STEP TWO:

Prepare the "Vanilla Custard," "Cajeta," and "Hot Fudge Sauce" recipes

before assemblin

the tostada cups.

STEP THREE: Assemble the Tostada Cups--

Combine fruit in a bowl and gently mix. Evenly distribute fruit into

the six tostada sh

lls. Ladle 3 to 4 ounces of the Vanilla Custard mix over the fruit,

filling tostada to

/4 inch below the rim. Brown top of custard under a broiler or use a

propane torch.

STEP FOUR: Finish the Tostada--

Ladle 2-3 ounces of cajeta onto each plate. Place tostada in the

middle of the plate an

drizzle with hot fudge. Garnish each tostada with a mint sprig and

serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 pkgs. Thin Mints or 1 small

pkg. Oreos

8 oz. pkg. cream cheese

1 cup powdered sugar

1/2 stick margarine

2 large pkgs. instant vanilla or banana pudding

3 1/2 cups milk

12 oz. container Cool Whip

Put cookies into food processor or blender and crush until mixture

looks like dirt. Set aside.

Combine margarine, cream cheese and powdered sugar.

Combine pudding mix and milk according to directions. Add to

cream cheese mixture. Fold in Cool Whip.

In a 10 inch clay flower pot or deep bowl, layer cookies then cream

mixture alternately, making several layers. End with "dirt" layer on

top.

Place Gummie worms (candy dept.) on the "dirt" and decorate with a

silk or plastic flower!

For fun use a new garden trowel to serve.

vicki.liszewski@swc.com Subject, Wills & Company

Art Director 1420 Kensington Rd. Ste. 110

Webdiva Oak Brook, IL 60521

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Preheat oven to: 350 degrees F

Ingredients:

1/2 cup butter, softened

1 cup granulated sugar

2 large eggs, separated

1 1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 cup chopped walnuts

1/2 cup semisweet chocolate chips

1 cup miniature marshmallows

1 cup firmly packed brown sugar

Instructions:

Beat together butter and sugar at medium speed until light and fluffy.

Beat in

egg yolks, one at a time, until blended. Mix together flour, baking

powder,

and salt. Fold flour mixture into butter mixture. Press mixture into a

greased

13 x 9-inch pan. Pack down firmly. Sprinkle, chocolate chips, and

marshmallows

over the top of the mixture in the pan. Beat egg whites at high speed

until

stiff peaks form. Fold in brown sugar. Spread over mixture in pan.

Bake forr

35 minutes or until crust is formed. Cool completely and cut cooled

bars into

squares.

Makes 3 dozen squares

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

I've stayed at the DoubleTree a number of times and I know how good

their

cookies are!

When you check in at one of 240 hotels run by this U.S. chain you are

handed a

bag from a warming oven that contains two soft and delicious chocolate

chip

cookies. Raves for the cookies from customers convinced the hotel to

start

selling the chocolaty munchables by the half-dozen. The chain can even

mail them

to you. But nothing beats the addictive taste of this cloned version

fresh out

of your home oven. Just be sure to get the cookies out of there when

they are

beginning to turn light brown.

You want them to stay soft in the middle when cool. For even better

results,

chill the dough overnight before you commence with the ceremonial

baking.

1/2 cup rolled oats

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon cinnamon

1 cup (2 sticks) butter, softened

3/4 cup brown sugar, packed

3/4 cup granulated sugar

1 1/2 teaspoons vanilla

1/2 teaspoon lemon juice

2 eggs

3 cups semi-sweet chocolate chips

1 1/2 cups chopped walnuts

Preheat oven to 350 degrees. Grind oats in a food processor or blender

until

fine. Combine the ground oats with the flour, baking soda, salt and

cinnamon in

a medium bowl. Cream together the butter, sugars, vanilla, and lemon

juice in

another medium bowl with an electric mixer. Add the eggs and mix until

smooth.

Stir the dry mixture into the wet mixture and blend well. Add the

chocolate

chips and nuts to the dough and mix by hand until ingredients are

well-incorporated. Spoon rounded 1/4-cup portions onto an ungreased

cookie

sheet. Place the scoops about 2 inches apart. You don't need to press

the dough

flat. Bake for 16-18 minutes or until cookies are light brown and soft

in the

middle. Store in a sealed container when cool to keep soft. For the

best

results, chill the dough overnight in the refrigerator before baking

the

cookies. Makes 20 cookies.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 cup flour

1 cup

rolled oats

3/4 cup brown sugar

1/2 tsp each cinnamon and nutmeg

1/2 cup butter, melted

SAUCE:

3/4 cup sugar

2 tbsp cornstarch

1 cup cold water

1 tsp grated orange rind

FILLING:

1 1/2 cups chopped rhubarb

1 cup sliced strawberries

1 cup sliced peeled apples

1 cup blueberries

Combine flour, oats, brown sugar, cinnamom, and nutmeg. Stir in

butter.

Press 1/2 of the mixture into a greased 9" square cake pan. In small

saucepan combine sugar and cornstarch. Whish in water and rind until

smooth. Bring to boil, reduce heat to med-low and cook 5 min or until

thickened and clear, whisking constantly. Toss together fruit. Arrange

over base. Pour sauce over top. Sprinkle with remaining flour mixture.

Bake in a 350F oven 50-60 min or until fruit is tender and topping is

golden. Serve warm. Makes 8 servings; per serving: 380 calories, 4 g

protein, 13 g fat, 65 g carbs.

*Note* I found that the two layers of crumbs was incredibly rich. In

future I will halve the topping recipe and use it only on top.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 8 Servings

1 c Dried tart cherries

4 c Apple

1 c Granulated sugar

1/4 c All-purpose flour

1/2 ts Ground cinnamon

1 tb Butter or margarine

: two-crust pie pastry

1. Preheat oven to 425 degrees F.

2. In a large mixing bowl, combine cherries and apple slices.

3. In a small bowl, stir together sugar, flour and cinnamon. Pour

over fruit mixture; toss to blend. Let stand 15 minutes.

4. Turn fruit mixture into pastry-lined 9-inch pie pan; dot with

butter. Cover with top crust which has slits cut in it; seal and

flute.

5. Bake in a preheated 425 degree F. oven 40 to 50 minutes, or

until

edge is golden brown and apples are tender.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :32

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

3 cups sugar

1 1/4 cup water

1 cup evaporated milk -- undiluted

1 dash salt

2 teaspoons orange peel -- grated

1 cup black walnuts -- chopped

Instructions:

1. Put 1 cup sugar into a HEAVY skillet and stir slowly with a wooden

spoon over m

dium heat until the sugar is melted and caramelized to a golden brown

color. Add the wa

er and stir until the sugar is completely dissolved. Add the remaining

2 cups sugar, ev

porated milk and salt. Place over low heat and stir constantly until

the mixture boils.

Cook, stirring frequently, until it reaches the soft ball stage (236

degrees).

2. Remove from heat; cool to lukewarm. Do not stir.

3. Add the orange peel and nuts. Beat vigorously until the candy

loses its gloss a

d will hold its shape when dropped from a spoon.

4. Pour into lightly greased (margarine) 8 x 8 inch baking dish.

Cool until set. C

t into squares before the candy becomes too firm.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

3/4 cup butter (not margarine)

3/4 cup sugar

4 eggs

2 cups all-purpose flour

1-1/4 tsp baking powder

2 Tbsp ground almonds

1-1/4 cup currants

1 cup golden raisins

1/4 cup candied cherry halves

1/3 cup chopped mixed candied orange and lemon peel

Grated rind of 1 lemon

Split blanched almonds

Cream the butter and sugar together until light and fluffy. Add 2

eggs,

1

at a time beating well after each addition. Sift together the flour

and

baking powder. Beat in 1/2 cup of the flour. Add remaining eggs, 1 at

a

time, and beat well. Add the remaining flour gradually. Fold in the

other

ingredients except the split almonds.

Butter and flour an 8-inch spring form or similar deep cake tin and

place a

circle of buttered wax paper on the bottom.

Transfer the batter to the pan, distributing it evenly.

Arrange the split almonds in circles over the top of the cake.

Bake at 350 F for 1-1/2 hours, or until the cake tests done (toothpick

comes out clean).

Cool 5 minutes in the pan before transferring to a wire rack.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By :

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----PHILLY.INQUIRER-----

3 cups Nonfat milk

1/2 cup Yellow cornmeal

-- preferably stone-ground

1/4 cup Molasses

2 tablespoons Sugar

1 tablespoon Unsalted Butter

1 teaspoon Ground Cinnamon

1 teaspoon Ginger

1/2 teaspoon Nutmeg -- preferably freshly

1/4 teaspoon Salt

1/8 teaspoon Baking soda

1 large Egg

Nonfat frozen vanilla yogurt or ice milk -- opt.

Scald 2 1/2 cups milk in heavy saucepan.

Meanwhile, place remaining 1/2 cup milk in small bowl and gradually

whisk in cornmeal. Whisk cornmeal mixture into hot milk. Bring to

boil and boil gently over low heat,whisking frequently, until

thickened, about 15 minutes. Remove from heat and stir in molasses,

sugar, butter, cinnamon, ginger, nutmeg, salt and baking soda.

Beat egg in small bowl. Stir in a little of hot cornmeal mixture and

whisk mixture back into saucepan. Pour mixture into 6 lightly oiled

1 cup ramekins and place on baking sheet.

Bake at 275 deg.until centers are set, 1 to 1 1/2 hours. Cool

puddings slightly. Serve warm, topped with frozen vanilla yogurt or

ice milk if desired.

This recipe is adapted from the recipe that has been served at

Boston's Durgan Park restaurant for more than a century...

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Betty Crocker

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 9 inch pie crust -- unbaked

3/4 cup sugar

1/4 cup flour

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

dash salt

6 cups apples -- thinly sliced

2 tablespoons butter

1/2 cup whipping cream

Heat oven to 425 degrees F. Prepare pastry. Stir together flour,

sugar,

nutmeg, cinnamon and salt; mix with apples. Turn into pastry-lined pie

pan; dot with butter. Cover with top crust which has extra large slits

cut in it; seal and flute. Cover edge with 2 to 3-inch strip aluminum

foil to prevent excessive browning. Remove foil during last 15 minutes

of baking.

Bake 40 to 50 minutes or until bubbly. During the last 5 minutes of

baking, pour whipping cream through slits in top of crust and bake 5

minutes. Best served warm. Makes 1) 9-inch pie.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :10 minutes

Origin :Jo Anne Merrill

Ingredients:

1 quart milk

1 quart half and half

1 instant pudding mix -- any flavor

1 can sweetened condensed milk -- NOT evaporat

2 cups mixed fruit -- * see note

Instructions:

* Use the fruit of your choice or mix fruits such as bananas,

strawberries, peaches, et

.

Mix all the ingredients by blender or by hand and pour into

freezer container. Fr

eze according to freezer directions.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

combine:

2 1/2 c. flour

1 t. salt

combine: (it's easiest to measure both into one measuring cup)

1/2 c. plus 2 T. vegetable oil (I use canola; some corn oil may add

flavor)

1/4 c. plus 1 T. water

Add the liquid to the dry ingredients all at once and stir with a

fork.

Knead dough a bit with your hand if necessary. Divide dough in half

to

make 2 9-inch crusts; for pie with top crust, use 2/3 dough for bottom

and

1/3 for top. Roll out **between two sheets of waxed paper**. Peel

off

top sheet, invert pie plate over dough and flip over to turn dough

into

pie plate.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 can (14 ounces) sweetened condensed milk

1/2 cup Key lime or regular lime juice

1 container ( 8 ounces) frozen whipped topping, thawed

1 package ( 6 ounces) ready-to-use chocolate flavored or graham

cracker pie

crust

Grated lime peel, if desired

Beat milk and lime juice in large bowl with electric mixer on medium

speed

until smooth and thickened. Fold in whipped topping.

Spoon lime mixture into pie crust. Cover and refrigerate about 1 hour

or

until set. Cover and refrigerate any remaining pie. Garnish with

grated lime

peel.

Serves 8.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :50 minutes

Origin :Jo Anne Merrill

Ingredients:

8 1/2 ounces crushed pineapple

1 1/3 cup margarine -- 3/4 stick

1 1/2 cups sugar -- * see note

3 large eggs

1 teaspoon vanilla extract

1 9 inch pie crust -- unbaked

Instructions:

* Substitute 1/2 cup packed brown sugar for 1/2 cup of the white sugar

if preferred.

1. Drain pineapple very well, reserving juice for other uses.

2. Cream butter and sugar together until light and fluffy.

3. Add eggs and use a wire whisk to combine thoroughly.

4. Add vanilla extract and drained pineapple; blend. Pour into

unbaked 9-inch pie

hell and bake in preheated 350-degree oven for about 45 minutes. Let

cool for a few min

tes before cutting, or serve cold.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :80 minutes

Origin :Elizabeth Powell

Ingredients:

3 egg yolks

1 egg

1 1/4 cup sugar

1 cup heavy cream

1 cup milk

1 1/2 teaspoon vanilla extract

1 1/4 teaspoon ground nutmeg

Instructions:

Beat together egg yolks and whole egg until light. Beat in sugar.

Combine cream an

milk, scald, and beat gradually into egg mixture. Stir in vanilla.

Pour into six indiv

dual custard cups. Sprinkle with freshly grated nutmeg. Place in

baking pan and add hot

water to reach halfway up sides of cups. Bake at 325 degrees for one

hour or until a kn

fe inserted into custard comes clean. Serve hot, warm, or cold.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :1

Time to prepare :55 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 1/2 teaspoon ground nutmeg

1 1/4 teaspoon ground allspice

7 large eggs

1 1/4 tablespoon cream of tartar

1 1/2 cup light corn syrup

1 1/2 cup light molasses

1 teaspoon vanilla extract

black walnuts -- halved

--- Cream frosting: ---

1 egg white

1 cup heavy cream

3 3/4 cup powdered sugar

1 1/2 teaspoon ground cinnamon

1 1/4 teaspoon salt

3 3/4 cup black walnuts -- chopped

Instructions:

Separate eggs and save one egg white for the frosting.

CAKE:

1. Sift flour with salt, baking powder, cinnamon, nutmeg, and

allspice (substitute

mace for allspice if preferred).

2. Beat 6 egg whites with cream of tartar at high speed until

light and fluffy. Gr

dually add corn syrup; continue beating until stiff peaks form. DO NOT

underbeat.

3. Beat 7 egg yolks with molasses and vanilla at high speed until

thick. Blend in

ry ingredients. Fold this mixture into egg whites, using a rubber

spatula to fold in ge

tly but completely.

4. Pour into ungreased 10-inch tube pan.

5. Bake in preheated 350-degree oven for 40-50 minutes or until

cake springs back

hen lightly touched. Invert pan immediately and cool completely before

removing from th

pan. Frost with cream frosting and decorate with walnut halves.

CREAM FROSTING:

Beat 1 egg white until stiff. Beat 1 cup heavy cream until thick.

Add 3/4 cup sift

d powdered sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt to the

cream. Fold gentl

into the egg white along with 3/4 cup coarsely chopped walnuts.

Frost cake as is or cut into 3 layers (using string or dental

floss) if preferred

nd frost each layer as you stack.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 med. can english peas

1/4 stick margarine

1 can cream of mushroom soup

1 c. grated mild cheddar cheese

1 jar (2oz.) chopped pimento (we don't use pimentos, but other

people like them)

2 hard cooked eggs, chopped

Cracker or bread crumbs for topping

Cook peas with margarine for about 10 minutes. Drain and mix

with mushroom soup, cheese, pimento, and eggs. Pour into a 1

1/2 quart slightly greased casserole dish. Top with cracker or bread

crumbs. Bake at 350 degrees for 30 minutes, or til crumbs are

slightly browned, and cheese is bubbly.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1/3 cup Butter

4 Granny Smith Apples

3/4 cup Sugar

1 teaspoon Lemon peel

1/2 teaspoon Cinnamon

1/8 teaspoon Mace

1/3 cup Currants

2 1/2 cups Flour

3 tablespoons Sugar

1/2 teaspoon Salt

1 package Active dry yeast

3/4 cup Water

1/3 cup Butter

1 Egg

1 teaspoon Lemon peel

3/4 cup Chopped pecans

6 tablespoons Flour

1/4 cup Confectioner's sugar

3 tablespoons Butter

1/4 teaspoon Cinnamon

Melt butter in large skillet. Pare,core and slice apples to 1/2"

pieces.

Add apples to butter and cook, stirring, 8

minutes until tender. stir in suygar, peel, cinnamon, mace

andcurrants.

Cook 15 minutes, stirring until thickened. Cool.

In large bowl, combine 1 cup flour, sugar,salt and yeast. In small

saucepan, combine water and butter. Heat on low

flame until 120 F Gradually add to dry ingredients. Beat 2 minutes,

Beat

in egg, peel and 3/4 cup flour. With mixer,

beat 2 minutes. Add remianing flour, stir in. Cover, let rest 20

minutes. Grease 2 baking sheets. Place half the dough

on well floured work surface, roll to 14"x12". Place on sheet. Spread

1/2 filling lenghtwise down center of the dough.

Starting about 3/4" for filling, cut 1" wide strips diagonally from

filling to edges of dough. Alternately fold opposite

strips of dough at angles across filling. Fold ends over filling.

Brush

large piece of waxed paper with vegetable oil.

Loosely cover sheet. Top with plastic wrap. Refrigerate 2 hours.

Uncover, let stand at room temperatue 10 minutes.

Preheat oven to 375 F. Combine rest of ingredeints for topping.

Sprinkle

over loaves.

Bake 30-25 minutes until lightly browned. Remove from sheet. Cool.

--

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : LF List:Have Your Cake and Eat It, Too;Purdy (S.

Badian)

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

- -------- ------------ --------------------------------

Fruit:

1 cup dried pears -- cut-up;6 oz. packed

1 cup dried peaches -- cut-up:6 oz. packed

1 cup dried apricots -- cut-up;6oz packed

1 cup dried prunes -- cut-up; 6 oz packed

1 cup pitted dates -- cut-up;6 oz packed

1 3/4 cups dried apples -- cut-up slices;6oz pk

1 cup seedless raisins -- 5 oz packed

1 cup golden raisins -- 5 oz packed

2 1/2 ounces dried currants -- 1/2c packed

1/2 cup candied yellow pineapple -- chopped (optional)

1 cup dark rum -- or brandy

CAKE:

solid shortening

butter flavored no stick cooking spray

1 large egg

3 whole egg whites

1 3/4 cups light brown sugar -- packed

1/2 cup canola oil -- or safflower oil

1/2 cup honey

1/3 cup apple juice -- or orange juice

2 cups unsweetened applesauce

2 teaspoons vanilla

2 tablespoons grated orange peel

or 1/2 tsp pure orange oil or extract

2 1/4 cups all-purpose flour -- unsifted

1 cup whole wheat pastry flour -- unsifted

or use all all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 1/2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon ground cloves

1/3 cup wheat germ

Dark rum or brandy for soaking cakes --

optional

2 recipes Vanilla Icing Glaze

pecan or walnut halves -- optional

or blanched whole almonds -- optional

VANILLA ICING GLAZE:

1 cup confectioners sugar

1 1/2 tablespoons apple juice -- up to 2 tbl

or strained orange juice, dark rum,

or brandy

1/4 teaspoon vanilla extract

Fabulous Holiday Fruitcake

(from Susan Purdy's Have Your Cake and Eat it Too)

This is a fruitcake you can, and will, love. You will make it, serve

it, and eat

it with pleasure. This fruit- cake never has been or will be,

recycled, used to

fill a pothole, used to pound nails, used as an anchor. The recipe,

rather than

the fruitcake itself, will become a heirloom you will pass to your

child as I

have to mind.

There are two secret ingredients here: the cake and the fruit. A

moist, lightly spiced applesauce cake with a fine, flavorful crumb

binds a cornucopia of naturally sweet (not candied) dried fruits.

Not a red or green one in the lot. Just natural, organic, dried

fruits from the natural food store or fine grocery cut up with

kitchen shears or chopped with a knife. Try apples, apricots, pears,

peaches, pineapple, prunes, dates, black and golden raisins, and

currants. Not creative enough? Add dried mango or papaya, or dried

cherries, cranberries, or blueberries. Candied pineapple is neither

medicinal nor chemical in taste; it is the one holdover that I

occasionally use. I have avoided nuts because they are so high in

fat, and with the great variety of ingredients, I don't miss them.

If you wish, you can use halved nuts to garnish the cake top along

with the Vanilla Icing Glaze.

A perfect Christmas gift cake, this makes one-stop shopping: You

get eight small loaves with this recipe.

Don't be put off by the long list of ingredients; fruitcake is

supposed to have a lot of stuff in it.

Yield:

Makes 14 cups of batter; 8 small loaves (5 1/2 x 3 x

2 1/8), 8 servings each or 4 average loaves (8 1/2 x 4 1/2 x 2 3/4),

16 servings each.

Advance Preparation:

If you have the time, the fruit benefits from macerating for 24 hours

in rum or brandy; otherwise mix up the fruit before you make the

cakes.

Cakes can be wrapped in cloths soaked in brandy or dark rum and stored

in tins for (theoretically) several months. I have only kept them

soaking up to 1 montth because I prefer to freeze the cakes after

aging

them in spirit-soaked cloths for 1 week. At holiday time, I am usually

rushed, so I often forget the soaking and aging and just bake the

cakes,

glaze them, wrap airtight in several layers of plastic wrap and a

heavy

duty plastic zip-lock bag, and freeze. Then you can remove from the

freezer, add a ribbon and a recipe card (and if you are feeling ex-

pansive, a new loaf pan) and give as gifts. [Susan Purdy]

Special Equipment:

8 small loaf pans (5 1/2 x 3 x 2 1/8 inches; 2 1/4 cup capacity) or

4 average loaf pans (8 1/2 x 4 1/2 x 2 3/4 inches; 5 1/4 cup

capacity);

wax paper or baking parchment; extra large bowl; muslin, cotton fabric

or cheesecloth (optional); metal or plastic boxes for storing cakes

(optional)

Temperature and Time

350 degrees F for 60 to 65 minutes for small loaves, 1 hour and

15 to 20 minutes for average loaves

Twenty-four hours before baking the cakes (or as early on the baking

day as possible), assemble all the fruit in a large bowl. Stir in the

dark rum or brandy, cover with plastic wrap, and set aside.

Position 2 racks to divide the oven in thirds, and preheat the oven

to 350 degrees F. Lightly grease the pans with solid shortening. Cut

wax paper or parchment liners to fit inside, and press the papers

against the greased pan bottom and sides. Lightly coat the paper with

cooking spray.

In a large bowl, combine the egg and egg whites, brown sugar, oil,

honey, juice, applesauce, vanilla, and grated orange zest or orange

flavoring. Whisk, or beat with an electric mixer on low, to blend

well. Set a large strainer over the bowl and add both flours, the

baking powder, baking soda, salt and spices. Stir and sift the dry

ingredients onto the wet. Add the wheat germ. With the whisk, or the

mixer at low speed, mix until just blended. Do not overbeat.

Stir the spirit-soaked fruit into the batter and blend well. Divide

the batter among the prepared pans, filling them about three quarters

full. (The batter is very heavy, and while it does rise, it will not

overflow the pans.) Bake small loaves for about 60 to 65 minutes and

regular loaves for about 1 hour and 15 to 20 minutes, or until the

cakes are risen and golden brown on top, and a cake tester inserted

in the center comes out clean.

Cool the cakes in the pans on wire racks for about 10 minutes.

Then tip them gently from the pans, peel off the paper, and set them

right side up on wire racks to cool completely.

When the cakes are completely cool, if you like, wrap them in rum-

or brandy-soaked cloths, place in a heavy-duty zip-lock bags or

plastic

boxes, and set in a cool, dark location to age for about 1 month.

Renew the spirits when they dry out. (Do not attempt to substitute

fruit juice for spirits; only alcohol will preserve the cakes.)

To glaze the cakes, set them on racks over wax paper. Drizzle some

of the glaze on top of each cake, letting it run down the sides. If

you wish, place a few nuts in the glaze before it dries. Let sit

until the glaze is dried and set, about 30 minutes. When the glaze is

hard, you can wrap the cakes in plastic wrap and freeze them, or give

them as gifts, or slice and serve.

Vanilla Icing Glaze

Whisk together the sugar, liquid and the extract. Add a few more

drops of liquid if need to make a glaze soft enough to drip from

a spoon.

- - - - - - - - - - - - - - - - - -

Per serving: 7993 Calories; 128g Fat (14% calories from fat); 90g

Protein;

1618g Carbohydrate; 181mg Cholesterol; 3345mg Sodium

NOTES : Try cooking the cakes at 325F instead as they wereas they were

overcooked

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

4 eggs

3 3/4 cup sugar

4 tablespoon butter

2 cups milk

1 1/2 cup buttermilk baking mix

1 cup pecans

1 tablespoon vanilla extract

Instructions:

Grease a 10" pie plate. Preheat oven to 350 degrees. Blend all

ingredients (except

pecans) in blender until smooth. Add pecans. Bake for about 45

minutes. Serve with ice

ream; also good cold.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Servings: 8

16 Egg yolks

1/2 c Sugar

2 t Vanilla, brandy or cognac

1 c Whipping cream

1/2 t Grated lemon rind

1/2 t Ground cardamom

6 c Flour

2 lb Shortening for frying

Beat the egg yolks until they are thick and lemon-colored. Add the

sugar

a little at a time, beating thoroughly after each addition. Add

flavoring

(vanilla, brandy or cognac). Beat cream until stiff, and fold in

carefully. Add lemon rind and cardamom. Work in flour until dough

is

smooth. Chill. Roll out dough as thin as possible and cut into

diamond

shapes with knife or fluted pastry wheel. Make a slit in center of

each

diamond and pull the tip end of diamond through slit as far as it

will go.

Drop into hot shortening (350 F). Fry like doughnuts, but only

until

very lightly browned. They cook almost as fast as they are put into

the

hot shortening, so they must be turned and taken out quickly. Drain

on

paper and sprinkle with sugar. Makes about 10 dozen fattigmann.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :40 minutes

Origin :Jo Anne Merrill

Ingredients:

2 peaches -- halved, cooked

4 teaspoons brown sugar

4 sugar cubes -- * see note

lemon extract OR

rum -- ** see note

--- Custard sauce: ---

4 egg yolks

1 1/4 cup sugar

1 1/4 teaspoon salt

1 1/2 cups milk -- scald

1 teaspoon vanilla extract

Instructions:

* Use the hard sugar cubes.

** Use either the pure lemon extract or the rum.

Soak the sugar cubes in a bit of lemon extract or in rum while

preparing the sauce

Soak for 15-20 minutes.

For sauce, beat egg yolks (or use 2 whole eggs instead) in top of

double boiler. M

x in the 1/4 cup sugar, salt and scalded milk (milk is scalded when

heated until tiny b

bbles form around edges, but do not allow to boil).

Cook over simmering water, stirring constantly, until mixture

coats spoon. Cool q

ickly. Blend in vanilla. Chill.

To prepare peaches, place in baking dish cut side up and sprinkle

brown sugar in h

llows of peach halves. Dot with margarine. Broil slowly until sugar

forms a crust.

Place a soaked sugar cube in each peach half. Light cubes and

bring to table flami

g. Serve with the custard sauce that has been chilled.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/4 cup butter or margarine

1 1/2 cup all-purpose flour

2 large eggs

oil

Instructions:

1. Put into a saucepan 1/2 cup boiling water and 1/4 cup butter or

solid margarine

Heat until butter melts, then add all at once 1/2 cup flour

(all-purpose or bread flou

). Using a wooden spoon or wire whisk, stir hard until the dough forms

a ball in the ce

ter of the pan. Remove from heat and let stand 5 minutes.

2. Add one egg and beat until well blended. Add second egg and

again beat to blend

well. The mixture should be very stiff; if it isn't let stand 10

minutes.

3. Have a deep skillet ready with oil heated to 375 degrees. Drop

mixture by spoon

uls into hot oil and fry until delicately brown. The fritters will

turn over as one sid

browns. Size of fritter depends on what size spoon you use, but these

should remain fa

rly small to ensure thorough cooking. Drain well on paper towels.

Finish fritters accordingly:

1. Beignets: sprinkle with confectioner's sugar. Sfogliatelle:

brush with honey an

sprinkle with nuts.

2. Slit and fill with cream filling such as chocolate cream or

vanilla sauce.

3. Place cinnamon and sugar in paper bag then shake warm fritters

to coat.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :60 minutes

Origin :Gordon Restaurant, Chicago

Ingredients:

12 ounces bittersweet chocolate

6 ounces butter

1 1/2 ounces cocoa

10 large eggs -- separate out yolks

4 1/2 ounces granulated sugar

1 sheet parchment paper

Instructions:

Preheat your oven to 350 degrees.

Butter and cut parchment paper to fit a 10-inch cake pan that has

straight sides. Take

4-inch piece of parchment and wrap it around the inside of the pan,

forming a collar.

utter and flour the pan.

Melt the chocolate and butter together, then add the cocoa. Set

aside.

Whip whites and 4-1/2 ounces of sugar until it peaks easily. Add egg

yolks to the choco

ate mixture and then gently fold in the egg white mixture.

Pour mixture into the baking pan and bake in center of oven at 350

degrees for 40-45 mi

utes. Center should be slightly wet.

Take out of oven and remove parchment and invert onto a plate or

10-inch cakeround.

Let cool before cutting. Do not refrigerate.

NOTE: Parchment paper can be purchased at gourmet shops and at some

hardware stores.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Submitted by:Carol

This is another one of my mother's old recipes.

Ingredients:

2 large or 3 small bananas, broken into chunks

2 cups sifted all-purpose flour

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup shortening

1 1/2 cups white sugar

2 eggs

1 teaspoon vanilla extract

1/4 cup buttermilk or sour milk

4 cups whipped cream

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch

layer cake pans. Sprinkle with flour.

2. Sift together flour, baking powder, soda, and salt.

3. In a large bowl, combine the shortening, sugar, eggs, and vanilla.

Beat well. Blend in the buttermilk or sour milk. Add sifted flour

mixture alternately with mashed banana to the egg mixture while

beating. Pour batter into prepared pans.

4. Bake cake for 30 to 35 minutes. Remove from pans, and cool on wire

racks. Fill and frost the cake with whipped cream.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :12

Time to prepare :20 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 cup butter -- softened

1 1/2 teaspoon vanilla

1 pound powdered sugar

1 1/2 cup cocoa

2 egg white -- unbeaten

1 1/4 cup boiling water

Instructions:

Cream butter with vanilla and 1/2 cup of powdered sugar. Add cocoa and

egg whites.

Continue beating, adding powdered sugar and boiling water alternately

until desired con

istency is reached.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Nut Crust

1 stick butter, melted

1 cup flour

2/3 cup finely chopped nuts

Filling

3/4 cup butter

1 1/3 cups sugar

2 tsp. vanilla

2 squares unsweetened chocolate, melted and cooled

3 large eggs

Whipping Cream

1/2 pint whipping cream

1/4 cup sugar

1 tsp. vanilla

Chocolate shavings

Combine crust ingredients and blend well. Pat thin

layer of mixture into bottom and sides of a 10-inch

pie pan. Bake in preheated 350 degrees oven for 20

minutes. Allow to cool. Cream butter and sugar

thoroughly. Blend in vanilla and chocolate and mix

well. Add eggs

one at a time, beating with mixer on high speed for at

least 5 minutes after each addition. Pour mixture

into a pie shell and chill in refrigerator for several

hrs. or overnight. The crust and filling freeze well

at this stage if making the pie ahead of time. Whip

cream to

soft peak stage. Add sugar and vanilla and continue to

whip until cream stands in firm peaks. Spread over pie

and grate unsweetened chocolate on top. 8 servings.

From: Country Dove, Elk City, (state unknown),

Recipes From Diners Along Route 66

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :5 minutes

Origin :Jo Anne Merrill

Ingredients:

1 pint strawberries

2 tablespoon orange liqueur -- * see note

1 1/2 cup honey

3 3/4 cup white wine -- ** see note

Instructions:

* Use Orange or Cherry Liqueur.

** Use dry or sweet wine.

1. Rinse and hull the strawberries. Place in blender with

liqueur, 1/4 cup of hone

and 1/2 cup wine. Puree until very smooth. Check the taste and add

more honey if not s

eet enough or more wine if mixture is too thick.

2. Strain to remove seeds. This is ready to serve or can be

refrigerated up to 5 d

ys. It may be frozen up to 2 months. Thaw slightly and serve as a

slushy type dessert i

a pretty parfait glass, or thaw completely to serve as a thick drink.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :16

Time to prepare :45 minutes

Origin :Jo Merrill

Ingredients:

--- crust: ---

1 cup cake flour -- sifted

1 1/4 cup powdered sugar

4 tablespoon cream cheese

3 tablespoon vegetable oil

--- filling: ---

3 egg whites

3 3/4 cup sugar

1 1/2 tablespoon lemon zest -- grated

2 tablespoon all-purpose flour

1 1/2 teaspoon baking powder

1 1/4 teaspoon salt

1 1/3 cup lemon juice -- fresh

powdered sugar

Instructions:

CRUST:

Preheat oven to 350 degrees. Coat an 8-inch square baking pan

with non-stick cooki

g spray and set aside. In a large bowl, stir together cake flour and

powdered sugar. Us

ng a pastry blender cut cream cheese into the flour mixture until

crumbly. Gradually ad

oil, stirring with a fork. Toss until evenly moistened. (The mixture

will be crumbly.)

Press into the bottom of the prepared pan. Bake for 20 to 25 minutes,

or until golden c

lored.

FILLING:

In a mixing bowl, beat egg whites, sugar and lemon zest together

with an electric

mixer until smooth. In a small bowl, stir together all-purpose flour,

baking powder and

salt. Add to the egg-white mixture and beat until blended. Mix in

lemon juice. Pour ove

the hot crust and bake for about 20 minutes longer, or until the top

is light golden b

own and set. Let cool in the pan on a rack. Spray a sharp knife with

non-stick cooking

pray and cut into squares. Dust with sifted powdered sugar.

Yield: About 16 squares.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :1

Time to prepare :50 minutes

Origin :Jo Anne Merrill

Ingredients:

3 tablespoon all-purpose flour

1 1/3 cup sugar

1 1/4 teaspoon ground cinnamon

1 tablespoon orange peel -- * see note

3 cups peach slices

--- Topping: -----

2 tablespoon margarine -- not diet

1 1/3 cup rolled oats -- not instant

1 1/2 cup brown sugar -- packed

1 1/3 cup all-purpose flour

1 1/4 teaspoon ground cinnamon

1 9 inch pie crust

Instructions:

* Grate orange peel in long thin strips, being very careful not to get

any of the white

pith just underneath the orange part of the peel. Use about 2

tablespoons for this reci

e.

1. Preheat oven to 375 degrees.

2. In a mixing bowl, combine flour, sugar, cinnamon, orange peel;

stir in peaches

nd toss to coat well. Place mixture into unbaked pie shell.

3. In a small bowl, combine all topping ingredients and cut in

margarine with a pa

try blender or two knives until mixture is crumbly. Sprinkle evenly

over top of fruit i

pie shell.

4. Place a baking sheet or heavy foil (shiny shine up) on oven

rack; set pie atop

he sheet or foil. Bake for about 40 minutes or until golden brown.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :1

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

1 9 inch pie crust -- baked

3 pints strawberries

1 cup sugar

3 tablespoon cornstarch

1 tablespoon margarine -- not diet

whipped cream

Instructions:

Wash and drain strawberries very well. Remove caps only after washing.

Place 2/3 o

the strawberries in a baked pie shell. Arrange decoratively.

Crush the remaining 1 pint of strawberries; add sugar,

cornstarch, margarine, and

/2 cup water in a saucepan. Cook the mixture until thick, stirring

often. Pour over who

e berries in pie shell. Let cool a few minutes, then refrigerate.

Serve with whipped cr

am.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :85 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cups rhubarb -- diced

1 pint strawberries

1 1/4 cups sugar

3 tablespoon tapioca -- quick-cooking

1 1/4 teaspoon salt

3 tablespoon margarine

1 batch pie dough, enough for 9" double pie crus

Instructions:

Wash rhubarb, cut away any tough parts and chop into small pieces.

Slice the straw

erries and add to rhubarb. Mix the remaining ingredients and add to

fruit. Blend well a

d allow to stand for up to 30 minutes to allow sugar to penetrate

strawberries.

Pour mixture into 9-inch pie crust, dot with margarine and cover

with second crust

Cut slits in top crust. Bake in preheated 375-degree oven for 50-55

minutes.

Cover pie with aluminum foil tented over it during first 30

minutes, removing to a

low crust to brown during the last part of baking. About 10 minutes

before done, brush

n warm milk and sprinkle top crust lightly with sugar if desired.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

20 oz. can pineapple chunks, drained

16 oz. can peach slices, drained

16 oz. can apricot halves, drained

10 oz. jar maraschino cherries, drained

1 1/4 cups sugar

1 1/4 cups brandy

Combine all ingredients in a clean, large glass jar. Stir gently with

wooden spoon. Cover and let stand at room temperature for three weeks,

stirring at least twice a week

Serve over ice cream or pound cake, use in recipes or feed as

directed.

To keep the starter going, retain at least three cups at all times.

To feed and maintain: Stir mixture daily. Add one cup sugar and one

cup of pineapple, peaches or cherries every two weeks, alternating

fruits each time and stirring gently.

Brandy should not be required. Do not add fruit more often than once

every two weeks. Do not delay adding fruit for more than one or two

days past schedule.

Cover and let stand at room temperature at least three days before

using. Fruit is fermented when it is translucent. To store, keep in

warm place. Makes about nine cups.

Variation: Substitute canned fruit cocktail, mandarin oranges or

pears.

To share: Whenever you have more than six cups of fermented fruit, you

may divide it into two portions, being sure there are at least three

cups in each portion. Do this just before you would do a normal

feeding. Feed each portion. Give one portion to a friend and keep one

for yourself.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :180 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup milk

2 ounces unsweetened chocolate

3 3/4 cup sugar

1 teaspoon gelatin

1 teaspoon vanilla extract

1 pint heavy cream -- whipped

Instructions:

1. In top of double boiler or over low heat cook the milk, chocolate,

sugar, and g

latin. Stir frequently.

2. When chocolate is melted and all is combined, beat with whisk

until smooth and

ell blended.

3. Chill until thick, then add vanilla and beat until light.

4. Whip the cream until soft peaks form, then fold gently into

chocolate mixture.

5. Place in shallow pan and freeze until firm.

Yield: 1 quart. Will serve 4-8 people.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :15 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cups milk

3 3/4 cup sugar

2 eggs

1 tablespoon vanilla extract

2 cups light cream -- *see note

Instructions:

* You can substitute evaporated milk for part or all of the light

cream.

1. Combine milk and sugar in a microwave-safe bowl. Microwave for

3 minutes on hig

or until hot.

2. Beat eggs, adding a bit of the hot milk mixture. Combine rest

of hot milk mixtu

e with the eggs. Beat with a rotary beater until blended well.

Microwave for 5 minutes

t medium temperature.

3. Beat WELL and continue cooking for 5-6 minutes longer, or

until it comes to a b

il and thickens. Then beat lightly. Cool COMPLETELY and add vanilla.

4. Prepare ice cream freezer according to manufacturer's

directions. Pour the cook

d custard AND 2 cups light cream into freezer and freeze as directed.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :10

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

1 can evaporated milk -- large can

1 cup sugar

1 1/4 cup lemon juice

1 1/2 cups graham cracker crumbs

Instructions:

Pour milk into stainless steel mixing bowl and freeze until ice

crystals form arou

d edges (it's very important that the milk is cold enough for the

crystals to form). Wh

p milk until very stiff. Beat in sugar and lemon juice gradually.

Line two 10-inch cake pans with half the crumbs. Pour in lemon

mixture and top wit

remaining crumbs. Freeze for several hours.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 pound white chocolate

8 ounces butter

8 ounces egg yolks

10 ounces powdered sugar

4 ounces raspberry liqueur

12 ounces egg whites

2 pounds cream -- whip to soft peaks

4 ounces toasted coconut

2 ounces Coco Lopez

12 ounces raspberries

Instructions:

STEP ONE:

In a large saucepan, melt butter and white chocolate and cool.

STEP TWO:

In bain marie, cook egg yolks, powdered sugar, and raspberry liqueur

until thick. Add t

melted butter-chocolate mixture. Flavor with juice and pulps of

raspberries.

STEP THREE:

Beat egg whites till stiff and whip cream to soft peaks. Combine and

flavor with coconu

and Coco Lopez.

STEP FOUR:

Combine equal portions of each mixture in 12 souffle dishes. Freeze

and serve with rasp

erry coulis and whipping cream.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 cup chopped dates

1 1/2 cups seedless raisins

1 1/2 cup dried apricots

1 cup black walnuts -- chopped

2 cups graham cracker crumbs

1 1/2 cup Southern Comfort

1 1/3 cup honey

1 teaspoon orange peel -- grated

1 dash salt

1 cup dried coconut

Instructions:

1. Put fruit, nuts and graham cracker crumbs through food processor or

food choppe

using the finest blade.

2. Mix together the honey, liqueur, orange peel and salt; add to

fruit mixture. Mi

well with hands and shape into marble-sized balls. Roll in the

coconut.

3. Store in tightly covered container. Need not be refrigerated

but store in a con

ainer with a tight-fitting lid.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

3 cups cooked long-grain brown rice -- not inst

1 1/4 cup sugar

2 egg whites -- beaten

1 teaspoon cinnamon

16 ounces light cream cheese

1 1/2 cup powdered sugar

1 1/2 cup light sour cream

2 teaspoons vanilla

1 1/2 cup apple jelly

sliced fresh fruit

Instructions:

To prepare crust, combine cooked rice, 1/4 cup sugar, beaten egg

whites and cinnam

n. Press into an 8-inch springform pan. Bake at 350 degrees for 10

minutes. Cool to roo

temperature.

FILLING: Combine cream cheese and sour cream in a medium bowl;

beat until light an

fluffy. Add 1/2 cup powdered sugar and vanilla. Blend. Spread over

cooled rice crust.

efrigerate until cream mixture has set. Remove spring mold pan sides

before decorating.

TOPPING: In a decorative pattern, perhaps in circular design,

arrange sliced fresh

fruit on top of cooled mixture. Use kiwis, strawberries, blueberries,

sliced bananas di

ped in lemon juice, fresh peaches, and raspberries, or your choice of

fruit. Heat apple

jelly until dissolved. Brush on top of fruit.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

BROWNIES:

1 cup + 2 Tbsp (2-1/4 sticks) unsalted butter

9oz semisweet chocolate, chopped

1-1/2 oz unsweetened chocolate, chopped

1 cup + 2 Tbsp sugar

3 large eggs

1-1/2 tsp vanilla extract

1 cup all-purpose flour

1t baking powder

1/4 tsp salt

1/2 cup chopped walnuts

1/3 cup each chopped: dried apricots, dried figs, pitted dates

1/3 cup dried sour cherries or currants

FROSTING:

1 (8oz) package cream cheese at room temperature

1/4 cup (1/2 stick) unsalted butter at room temperature

1 Tbsp vanilla extract

2 cup sifted powdered sugar

Walnut Halves (optional)

FOR BROWNIES:

Preheat oven to 350 degrees. Butter 13x9x2" glass baking dish.

Combine 1 cup

butter and semisweet and unsweetened chocolates in heavy medium

saucepan. Stir

over very low heat until chocolates melt and mixture is smooth. Cool

to

lukewarm. Using electric mixer, beat sugar and eggs in large bowl

until very

thick and pale --- about 3 minutes. Stir in chocolate mixture and

vanilla

extract. Whisk flour, baking powder and salt in medium bowl to

blend. Stir

dry ingredients into chocolate mixture. Mix in walnuts and dried

fruits.

Transfer batter to prepared dish; smooth top. Bake until top cracks

and tester

inserted into center comes out with a few moist crumbs attached ---

about 35

minutes. Cool pan on rack.

FOR FROSTING:

Combine room temperature cream cheese, butter and vanilla extract into

processor. Blend until smooth, scraping down sides of bowl

occasionally. Add

sugar and process to blend. Spread frosting over brownies.

Refrigerate until

frosting is well chilled --- about 2 hours. (Can be prepared 3 days

ahead.

Cover; keep refrigerated.) Cut brownies into squares. Arrange on

platter;

garnish with walnuts, if desired, and serve. Makes about 24 servings.

Source:

Bon Appetit, via San Antonio Express-News

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 3 Cups

12 oz HERSHEY'S Chocolate Chips

-(Semi-Sweet)

3/4 cup Milk

14 oz Sweetened condensed milk

- (not evaporated milk)

---------------ASSORTED FONDUE DIPPERS-----------------

Cake pieces

Marshmallows

Cherries

Grapes

Mandarin orange segments

Pineapple chunks

Strawberries

Fresh fruit slices

In heavy saucepan, combine chocolate chips, milk and sweetened

condensed milk. Cook over low heat, stirring constantly, until

chocolate chips are melted and mixture is hot. Pour into fondue pot

or chafing dish; serve warm with Assorted Fondue Dippers. About 3

cups fondue.

Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted

courtesy of the Hershey Kitchens.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 9 inch pie crust

4 sweet chocolate squares -- chopped

1 1/4 cup margarine

1 teaspoon vanilla extract

3 eggs

1 can coconut-pecan frosting, ready-to-spread

3 tablespoon all-purpose flour

whipped cream -- for garnish

Instructions:

Have ready the 9-inch unbaked pie crust.

In small saucepan over low heat, melt chocolate and margarine.

Stir constantly unt

l smooth. Remove from heat and stir in vanilla. In small bowl, beat

eggs until well ble

ded. Add frosting and flour; blend well. Stir in chocolate mixture.

Pour into pie crust. Bake at 350 degrees for 45-55 minutes, or

until knife inserte

near edge comes out clean. (Filling will rise during baking.) Cool

completely and garn

sh with whipped cream if desired. Store in refrigerator.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

4 ounces German sweet cooking chocolate

1/4 cup butter

2 large eggs

1 1/2 cups granulated sugar

3 tablespoons cornstarch

1/8 teaspoon salt

1 12 oz. can evaporated milk

1 teaspoon vanilla

1 10-inch unbaked deep-dish pie shell

1 can (3-1/2 ounces) flaked coconut

1/2 cup coarsely chopped pecans

Preheat oven to 350°. Melt chocolate and butter in small saucepan

over

low heat, stirring occasionally. Remove from heat and set aside. In

medium

bowl, beat eggs until light and fluffy. Add sugar, cornstarch, and

salt,

beating until smooth. Blend in chocolate mixture. Gradually add milk

and

vanilla, mixing until smooth. Pour into pie shell; set aside. In small

bowl,

mix coconut and pecans; sprinkle over filling. Bake 50 to 60 minutes,

until

puffed and lightly browned. If top browns too quickly, cover loosely

with

foil the last 15 minutes of baking.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

1 g henningsen (drkd50a)

1 package german sweet chocolate -- 4 oz

1/4 cup butter

12 ounces evaporated milk

1 1/2 cups sugar

3 tablespoons cornstarch

1/8 teaspoon salt

2 eggs

1 teaspoon vanilla extract

1 unbaked deep dish pie shell

1 1/2 cups coconut

1 cup pecans -- chopped

In a saucepan, combine chocolate and butter. Melt over low heat.

Remove from the heat and blend in milk; set aside. In a mixing bowl,

combine sugar, cornstarch and salt. Beat >> in eggs and vanilla. Blend

in melted chocolate; pour into pie shell. Cpombine coconut and

pecans; sprinkle on top of pie. Bake at 375 degrees for 45 mins. I

have left outthe coconut on occasion when some of my kids didn't like

it.

Believe me, this disappears fast. Reformatted by Elaine Radis

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 32 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

1 1/2 cups Raisins

2 large Eggs

1 1/2 teaspoons Vanilla extract

1 cup Shortening

3/4 cup Granulated sugar -- plus 2 tb

1 1/3 cups Brown sugar -- packed

2 cups All-purpose flour

1 1/8 teaspoons Salt

1/2 teaspoon Baking soda

2 1/8 teaspoons Baking powder

3 3/4 cups Rolled oats

Recipe by: Jo Merrill The giant moist oatmeal cookies served at Martin

Luther

King Hospital in Los Angeles are among the best you'll ever eat.

Cover raisins with warm water and soak for 10 minutes. Drain

thoroughly and

set aside.

Combine eggs, 2 tablespoons water, vanilla, shortening and both sugars

in

mixer bowl. Sift together flour, salt, soda and baking powder. Add to

egg

mixture and beat at low speed 2-3 minutes or until smooth. Add oats

and

raisins and mix until blended.

Form into 2-inch-thick rolls. Wrap in waxed paper and chill until

firm. Slice

rolls into 1/2-inch-thick slices and place on baking sheets. Flatten

to

1/4th inch thickness and bake in preheated 375 degree oven for 10-12

minutes.

Makes about 32 cookies. Los Angeles Times California Cookbook--Jo

Merrill

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

4 fresh peaches

1 cup sugar

2 cups water

1 cup dry peach wine

1 1/4 cup candied ginger root -- finely chopped

Instructions:

Blanch peaches for one minute. Peel, cut in half, and remove stone. In

a large sau

epan, combine sugar, water, and wine and bring to a boil. Reduce to

simmer. Add peach h

lves and ginger and simmer until peach halves are tender, about 20

minutes. Serve warm

r allow to cool in juice and serve chilled.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 stick Butter <No Substituation>

8 oz Cream Cheese <Room Temp>

1 pound Confectionary Sugar<sifted>

1 teaspoon vanilla

1 1/8 teaspoon Ground Ginger

1 tablespoon Grated Orange Peel

2% Milk 2 to 3 Tablespoons

Bring Butter and Cream Cheese to room temp. Grate Peel from Fresh

Orange

set aside. Mix well at high speed with mixer Butter & Cream Cheese.

Add in Sifted Confectionary Sugar. Add Orange Peel, Vanilla, & Ginger.

Continue to mix at high speed until smooth. Add in milk just until

spreadable consisancy.

Hope this is the one you wanted.

Lloyd

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 cup whole-wheat flour

1 cup all-purpose flour

1 teaspoon baking soda

2 teaspoons double-acting baking powder

1 1/4 teaspoon salt

1 teaspoon ground ginger

1 1/4 teaspoon ground cloves

1 teaspoon cinnamon

1 1/3 cup butter

1 1/2 cup sugar

1 egg

1 1/2 cup molasses

1 1/2 cup hot water

2 cups unsweetened applesauce

2 tablespoon brown sugar

3 tablespoon candied ginger root -- finely chopped

1 1/2 teaspoon cinnamon

Instructions:

Sift together flour, soda, baking powder, salt, ginger, cloves, and

cinnamon. Crea

butter and white sugar. Beat in egg and molasses. Stir in dry

ingredients, alternating

with water.

Place applesauce in a buttered Dutch oven or other large, heavy

casserole dish. Mi

brown sugar, crystallized ginger, and 1/2 teaspoon cinnamon. Sprinkle

over applesauce.

Pour gingerbread batter over all. Bake at 350 degrees for 35 minutes,

or until gingerbr

ad is done. Serve at once.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

gingersnap cookies -- crushed

1 1/2 cup pecan halves

1 tablespoon margarine

2 teaspoons rum

2 teaspoons orange juice

4 large D'Anjou pears

4 scoops vanilla ice cream

Instructions:

Use enough gingersnaps to equal about 1/2 to 3/4 cup crumbs. Crush

gingersnaps in

lender or food processor. Add half the pecans and pulse just to chop.

Toast the remaini

g pecans (or use untoasted ) as garnish. Add 1 teaspoon margarine

(melted), 1 teaspoon

um, and 1 teaspoon orange juice. Pulse 1-2 times only.

Wash pears, peel, halve, and core. Place in shallow baking dish,

cut side up. Plac

the crumb mixture into each pear cavity, dividing equally. Dot with

remaining margarin

. Drizzle the remaining rum and orange juice over the filling in

pears.

Pour hot water to a depth of about 1/4 inch in baking dish. Place

dish in preheate

350-degree oven and bake for 20 minutes or until golden brown. Remove

from dish with s

otted spoon and place 2 halves on each serving plate. Garnish with

remaining pecan halv

s.

Serve with a scoop of vanilla ice cream on each plate. Garnish

with a few perfect

aspberries if desired.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 1 Cheesecake

1 1/4 Cups Graham Cracker Crumbs 1 Pound Cream Cheese

3/4 Cup Sugar 1/2 Cup Sour Cream

2 Tbls Sugar 1 Tbls Vanilla Extract

1 oz Sweet Butter, Melted 5 Eggs

6 oz Semi Sweet Chocolate

1/4 Cup Rum

Preheat oven to 325 degrees.

Generously butter the inside of a springform pan.

Cover the outside (bottom and sides) with a sheet of heavy duty

aluminum foil

- shiny side out(!). [This reflects heat away from the cheesecake and

prevents

it from cooking too rapidly and overcooking]

Mix the graham cracker crumbs with the second measure of sugar.

Add the melted butter.

Press evenly on the bottom and sides of the pan.

Refrigerate until ready to use.

Cut the chocolate into small pieces.

Combine with the rum in the top of a double boiler over -NOT IN-

barely

simmering water.

Stir gently until the chocolate is melted and smooth.

Set aside.

Use an electric mixer to beat the cream cheese until light and fluffy.

Gradually beat in the second measure of sugar, the sour cream and

vanilla.

Add the eggs one at a time.

Mix well.

Place the bowl over a pan of (very) hot water [but do NOT let the

water touch

the bottom of the bowl].

Use a hand held electric mixer to mix until smooth.

Pour about 1 1/4 cups of this mixture (per cheesecake) into a

separate bowl

and set aside.

Whisk the remaining batter with the chocolate.

Stir [the same way as before] over (very) hot water until smooth.

Take the springform pan from the refrigerator.

Pour in the chocolate batter.

Gently pour the plain batter over.

Make swirls of chocolate batter down the middle by using a fork.

Place on the middle rack of the oven.

Bake for 50 minutes.

Cool to room temperature.

Remove the foil and the rim of the pan.

Refrigerate overnight.

~~~ Gino Cofacci

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

6 tablespoon butter or margarine

6 apples -- *see note

3 3/4 cup packed brown sugar

1 lemon -- juice only

2 tablespoon applejack -- or Calvados

2 teaspoons ground cinnamon

1 1/4 teaspoon ground nutmeg

---- Cream Sauce: -----

1 cup heavy cream

2 tablespoon powdered sugar

1 1/4 teaspoon ground nutmeg

Instructions:

Use medium to large-sized apples. Choose apples that are good for

baking. Peel, co

e and thinly slice.

Melt butter or margarine in heavy skillet. Add remaining

ingredients and cook over

medium heat for about 25-30 minutes. Turn often. Apple should be

caramelized and tender

Serve warm with Cream Sauce.

CREAM SAUCE:

Whip 1 cup heavy cream only until soft peaks form. Fold in

confectioner's sugar an

grated nutmeg.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

2 cups graham cracker crumbs

1 cup sugar

1 cup margarine -- not diet

3 large eggs -- separated

2 teaspoons baking powder

1 cup all-purpose flour

1 1/4 teaspoon salt

1 cup milk

1 teaspoon vanilla extract

1 1/2 teaspoon lemon peel -- grated

1 cup nuts -- chopped

Instructions:

1. In a large mixing bowl, cream butter and sugar; add egg yolks and

beat until li

ht and fluffy.

2. Mix cracker crumbs with sifted flour, salt and baking powder.

Add to the sugar

ixture alternating with the milk, vanilla and lemon peel.

3. Beat egg whites until stiff and fold into the batter along

with the chopped nut

.

4. Grease and flour bottoms of a 9 x 13 x 2-inch pan or two

8-inch cake pans. Pour

batter into pan and bake in preheated 350-degree oven for 30 minutes

or until done. Fro

t this as you prefer. A good choice would be a cream frosting made of

powdered sugar, m

lk, and lemon extract.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

(from Sunday, April 24, 1994, Baltimore Sun)

1 lb fresh rhubarb, trimmed and cut into 1/2" pieces.

1 T finely chopped candied ginger

1/4 to 1/2 sugar or honey (to taste)

1/3 c apple cider, ginger beer or water

2 strips lemon zest

Whipped cream and mint sprigs for garnish (optional)

Combine rhubarb, ginger, sugar, cider and lemon in a saucepan. Cover

and

cook over medium heat until rhubarb is tender (6-8 minutes). Cook it

long

enout to soften it but not so long that it falls apart. Stir

occasionally

while cooking. Add sweetening o taste. Cool to room temp, then

refridgerate until ready to serve. Serve topped with whipped cream and

sprigs of fresh mint.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 32 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

1/4 cup Unsalted margarine

1/4 cup Sugar

1/4 cup Molasses

1/4 cup Egg substitute

6 ounces Thawed -- frozen OJ concentrate

1/2 cup Rolled oats

1/4 cup Raisins

1/4 cup Chopped walnuts

2 cups Flour

1 teaspoon Baking soda

1/2 teaspoon Ginger

1/4 teaspoon Salt

1/2 teaspoon Cinnamon

1/4 teaspoon Cloves

1/4 teaspoon Nutmeg

Preheat oven to 325 F. Spray baking pan, 13 x 9 inches, with

vegetable spray.

Cream margarine and sugar until fluffy. Stir in molasses,

egg substitute, and

orange juice concentrate. Mix in the remaining ingredients.

Spread in pan.

Bake for 25 to 30 minutes.

Cool.

Cut into bars, 2 x 1 1/2 inches. 1 serving = 1 bar , 72

cal, 2 gr pro, 3 gr fat, 11 gr carbo, 45 Na, 0 chol

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 6 servings

1/2 c Uncooked regular rice

1 qt Whole milk

1/2 ts Cinnamon or nutmeg

1/2 c Sugar (white or brown)

1/2 ts Salt

1/2 c Raisins, Optional

2 Eggs, Optional

Wash rice, add remaining ingredients and pour into greased baking

dish. Bake in 275 degree oven 3 hours. Stir frequently during first

hour. Add 1/2 cup raisins or 2 eggs during last 1/2 hour.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 batch pie pastry -- see recipe

3 tablespoon flour

1 cup sugar

1 1/4 teaspoon salt

3 large green tomatoes -- sliced

1 1/2 whole lemon -- seeded, thin sliced

3 tablespoon unsalted butter -- cut into bits

Instructions:

Roll out half of dough and line a 9" pie plate with it. Mix 1

tablespoon of flour

ith 1/2 cup of sugar and sprinkle over bottom of crust. Layer tomatoes

and lemon. Combi

e remaining sugar, salt, and flour. Sprinkle over tomatoes and dot

with butter. Roll ou

remaining dough and cover tomatoes with it. Make slits in top to

allow steam to escape

Bake for 10 minutes at 450 degrees. Reduce heat to 350 and make 30

minutes more.

Notes: