Subject: LACTO: Easy Fudge You requested an easy fudge recipe. I have the easiest: 5 Cups of white sugar 2 sticks of butter 1 can of evaporated milk In the largest skillet you can find, bring the sugar butter and milk to a rolling boil. (Make sure you scrape the bottom of the pan to prevent scorching.) Turn down the heat to about medium high and keep boiling for 10 minuetes. It be longer than 10 min. but not less. After the 10 min. take off of the stove, add 16 oz of chocolate chip, a large spoon of peanutbutter, 2 teaspoons of vanilla and a large bag of marshmellow (minitures). Set for 2 minutes and blend until all has melted, pour into buttered pan, set for 2 hours in frig and its done. Subject: VEGAN: Candy Balls Here is a recipe that sounds like the "Reese's peanut butter bars that look like buckeyes" requested last week. These are one of my family's annual Christmas goodies. CANDY BALLS 1 1/2 pounds powdered sugar 3 C peanut butter 1 stick oleo margerine 12 oz. chocolate chips 1/2 inch slice paraffin Mix powdered sugar, peanut butter and oleo. Make balls (~1/2). Melt chocolate chips and paraffin. Dip balls in chocolate. Put on wax paper to cool and dry. Place in container. Store in cool place. Lines: 29 Snow Cream Since we've had a bunch of snow in the past couple of weeks (the local ski area has a base of 60", with another storm on the way, yipeee!), I thought I'd share with you something my mom used to make for us. It was a *rare* treat when we lived in North Carolina, but it's easier here in northern New Mexico. Mom called it snow cream, and it is simple and tasty: 1) Wait for a snow storm (this is the most difficult part) 2) Put out a bowl and let it fill up with fresh snow (you can also just scoop up freshly fallen snow, but the standard warnings about tinted snow apply :^) ). I think we use a two quart metal bowl. 3) Add milk or half-and-half (I prefer the latter) until you have a thick slush. I add a little milk, stir, and repeat until you have the right consistency. 4) Add several tablespoons of sugar and several of vanilla extract. These are both "to taste". Stir. 5) Adding the vanilla might melt enough of the brew to make it too thin, so add some more snow as needed. That's it. I know the above is not very precise, but that's half the fun of it. We have also added other things like semi-sweet chocolate chips or a couple of tablespoons of unsweetened cocoa for variety. Summary: orig. subject: Danish apple dessert Lines: 16 Danish dessert. Apple-dessert with whipped creme ( 6 servings ). Pare and dice 2 lbs. of apples and cook as apple sauce with enough sugar to taste. Crumb 6 oz. of stale white bread, and mix with 4 oz. sugar, heat to a golden brown in 4 oz. butter. Leave apple sauce and crumb mixture to cool. Then fill a glass bowl with alternate layers of apple sauce and crumb mixture. Cover with whipped creme, dot with red-currant jelly to decorate. Served with coffee or as a sweet. This is one of the most delicate dessert from Denmark. It is easy to make, and wonderful to eat. You dont need to make the apple sauce yourself, I always buy it. Lines: 33 EASY BROWNIES 1 cube margarine 1 cup sugar 4 eggs 1 can Hershey syrup 1 cup flour Mix the above in order ADD 1/2 cup chopped nuts (more if you likes lotsa nuts) Grease and flour 12x8x1 (approx. size) pan. Pour in above mixture. Bake in a preheated 350 degree oven for 25-30 minutes. Cool slightly. FROSTING 1 cube margarine 1/2 cup evaporated milk 1-1/2 cups sugar Melt in pan and bring to full boil. Stir occasionally. Boil 1 full minute. Remove from heat, add 1/2 package (6 oz pack) chocolate chips. Stir until melted and blended. Pour over brownies. If you use the disposable kind (which I wash and reuse, again and again) the brownies will pull away from the sides (you can also help it a little bit by pulling the sides away from the brownies) and when you pour on the frosting it will coat the sides also. Eat and enjoy! Subject: OVO-LACTO: Banana Fritters Lines: 27 Banana Fritters 2 large very ripe bananas, mashed 1 cup (250 ml) sifted flour (I never bother sifting) 2 tsp (10 ml) baking powder 1 large egg 1/4 (60 ml) cup milk 1 tsp (5 ml) sugar 1 tsp (5 ml) vanilla extract pinch of salt cooking oil In mixing bowl, place flour, sugar, baking powder, and salt. Beat egg, milk, and vanilla until well blended. Add egg mixture to flour mixture and blend well. Add mashed bananas and blend. In heavy skillet, place about 1 inch (2.5 cm) oil and bring to 375 degrees F. (190 degrees C). Drop spoonfuls of mixture in hot oil and fry until golden brown, turning to get even color. Remove from oil and drain on absorbent paper. Sprinkle fritters with powdered sugar. Serves 6. Subject: VEGAN: Apple Chutney (Seb ki Chatni) Lines: 29 Apple Chutney/Seb ki Chatni 3 tart cooking apples, peeled, cored, and coarsely chopped 1 cup chopped dried fruit such as peaches, apricots and pears 1/2 cup golden raisins 3 cloves garlic, chopped 2 tspns finely chopped fresh ginger 1 tspn salt 1/4 tspn cayenne pepper 1 cup white-wine vinegar 1 1/2 cups sugar In a heavy saucepan, combine all ingredients and mix well. Bring to a boil over medium heat. Reduce heat and simmer for about 45 mins, stirring occasionally or until mixture is thick. Remove saucepan from heat and cool chutney to room temperature. Pour chutney into a non-metallic, covered container and refrigerate until ready to use. Makes 3 cups. Subject: OVO-LACTO: Blond Brownies Lines: 36 I think you are referring to what we call "Blond Brownies". You will be amazed when you hear how simple this is! Prepare chocolate chip cookie dough according to the instructions on the back of the Nestle's Choc Chip package. Spread all the dough in a 9x13 pan, bake at 375 for 20-25 minutes. Cool. Cut into squares. That's it! Now, in case you don't get Nestle's there, here's the recipe (from memory - but I'm pretty sure it's correct): 1 cup butter or margarine 3/4 cup granulated sugar 2 eggs 3/4 cup brown sugar 1/2 teaspoon vanilla 1/2 teaspoon baking soda 1/4 teaspoon salt (the original recipe called for, the current one omits) 2 3/4 cups flour 12 oz chocolate chips 1/2 cup chopped walnuts if desired Cream the sugar and butter, mix in the eggs and brown sugar, add the vanilla and mix well. Slowly add in the flour and baking soda (and salt). When everything is well mixed, stir in the chocolate chips and nuts. Subject: LACTO: Strawberries Balaban (dessert) Lines: 15 Years ago, I worked in a French cafe in St. Louis and we served this simple yet elegant dessert: STRAWBERRIES BALABAN Fresh Strawberries (washed and sliced) Equal parts: Kirsch & Grand Marnier Fresh Whipped Cream Toasted Slivered Almonds Place strawberries in a stemmed glass or dessert cup. Top with 1/2 shot each (per serving) of Kirsch and Grand Marnier (easier to pre-mix a decanter of the liquors). Top each cup with a dollop of whipped cream. Sprinkle with almonds. Subject: LACTO: Shortbreads Lines: 33 Shortbreads Scotch Shortbread From Fanny Farmer, and Betty Trinterud (Mom) 1/2 pound butter 1/2 C confectioner's sugar 2 C flour 1/4 t salt Preheat oven to 350 degrees Cream the butter, then gradually add the sugar, beating well. Mix the flour and salt, then add to the butter/sugar, combine throughly. Roll out on a lightly floured board 1/4 inch thick. Cut into desired shapes, Place on ungreased cookie sheets and prick each cookie with a fork. Bake for 20 to 25 minutes, or until lightly browned on the edges. Almond Shortbread. (Mom T) 1/2 pound butter 3/4 C confectioner's sugar 2 C flour 1 C ground almonds 1 t vanilla extract Preheat oven to 300 degrees Cream the butter, add the remaining ingredients and mix throughly. Roll out 1/4 inch thick, cut into desired shapes. Prick each cookie with a fork, bake 12 - 15 minutes or until just browned on the edges. Subject: OVO-LACTO: Toll House Pie Lines: 33 I see that someone wants the Toll House Pie recipe. You will probably be flooded with responses because it is SO GOOD that everyone wants the recipe. For the past two years we have given each of our neighbors a toll house pie for Christmas. They have nearly all requested the recipe--which is really funny since it is so simple. Deadly for dieters, but the good news is that it is so rich that you can only eat a little piece! I have copied it so many times that I have it here on my computer at work! Toll House Pie 2 eggs 1/2 cup flour 1/2 cup sugar 1/2 cup brown sugar 3/4 cup (1 1/2 sticks)oleo 1 cup chopped walnuts 1 cup chocolate chips 1 9" unbaked pie shell Whipped cream or ice cream optional Preheat oven to 325deg.. In a large mixing bowl beat eggs at high speed until foamy-about three minutes. Beat in the flour and sugars until well blended. Beat in the softened oleo. Stir in the nuts and chips then pour into the pie shell. Bake at 325deg. for 55-65 minutes or until golden brown and knife comes out clean. Serve with whipped cream or ice cream if desired. Chocolate Chips with Reese's Peanut Butter Cups This recipe is quite easy and a real treat. Ingredients: 1 package Pillsbury Chocolate Chip Cookie Dough (in cheese/sliced meat section of grocery store) 1 package (small size) Reeses Peanut Butter Cups Lightly spray a muffin tin w/Pam. Cut dough into 24 pieces and put one piece in each slot. Mush them down slightly with your fingers Bake, at 350, for 7 minutes only. Take out and insert a peanut butter cup in the middle of each cup. Bake for another 7 minutes. Let rest in the tin until they firm up before removing. Deirdre's Chocolate Lovers Brownies I have tried dozens of brownie recipes over the years and I finally got one that has the right flavor and the right consistency. Many thanks to Deirdre Christman for this fool-proof (it worked for me!) and easy one.. Ingredients: 2 sticks of unsalted butter 4 squares of unsweetened chocolate 2 cups sugar (I like a tad less) 4 eggs (if they are jumbo use only 3) 1 cup flour pinch salt 1/2 teaspoon vanilla 1 cup chocolate chips 1 cup walnuts (optional) Technique: Melt butter and chocolate slowly in a pot large enough to hold all of the ingredients. Cool slightly then add sugar and then beat in one egg at a time. Then add vanilla and all of the rest of the ingredients, mixing enough just to blend the flour. Spread evenly into a greased 9 X 13 pan and bake in a pre-heated 350 degree oven for 25 minutes. Cool several hours before trying to cut or remove from pan. Penn & Teller Dessert Here is the outline for something I saw this morning on Geraldo (by accident) that was done by Penn & Teller. It's more of a macabre show-off desert, but I laughed my ass off when I saw it. Okay, start off by making some Jell-O, preferably strawberry or cherry or some other flavor that's naturally red. But, use two to three times as much Jell-O mix as you normally would, to thicken up the consistency. After this is mixed, stir in some cool whip, and pour it into your favorite standard party mold (the dome kind would be good). Get a CLEAN plastic bag (inside and out) and place in it some Karo syrup. Now add something like a very dar red wine, or grape juice. What you want is a semi-thick VERY dark red (opaque) liquid which looks not unlike blood. Starting to get the picture yet? Okay, now place this bag in the mold, so that the bag is still floating on top. Keep in mind that you want the Jell-O plus the bag to completely fill the mold, but have a level surface, as this thing is going to flip over later on. Put it in the fridge, and allow it to chill and set. When you take it out of the refrigerator, you should decorate it a little. Try drizeling some chocolate glaze on top and poping a couple of strawberries cherries on top of this. Allow to set if necessary, and then bring it out to your dinner guests. At this point, your dinner guests will probably be oo'ing and ah'ing over this rather nice dessert you've brought out to them. Make sure you've got that big pointy butcher knife in one hand as you set this beauty down on the table. Now you get to play Norman Bates: cut into the side of this, making sure you go deep enough to cut into the bag real wide. As you continue to cut out a piece of the geltin mold, the bag will leak into this, and your bewildered guests will think your dessert is _BLEEDING_. Not to disappoint them, cut out one of these bloody pieces of geletin and plop it down on a plate. If you're lucky, it will look like a recently-extracted body organ. Yes, this is gross. Yes, I wouldn't bring this to the typical dinner party. Yes, I probably have a *very* warped sense of humor. But, I laughed quite loudly when I saw this being done by Penn & Teller. At the very least, it might be fun for a Halloween party... :-) Subject: LACTO: Fresh Orange Bavarian Betty Crocker's Dessert Cookbook Fresh Orange Bavarian 1 cup boiling water 1 tbl grated orange peel 3oz orange jello 1 cup orange juice 1/2 cup sugar 1 cup chilled whipping cream Pour boiling water over jello in bowl; stir until dissolved. Stir in sugar, orange peel, and juice. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon (about 2 hrs.) In chilled bowl, beat whipping cream unti stiff. Beat gelatin mixture until foamy. Fold in whipped cream. Pour into 4-cup mold or 6-8 dessert dishes. Refrigerate until firm, about 4 hours. To unmold, dip mold into hot water for 10 seconds and invert onto serving plate. [yes, jello is made from animal parts. non-animal gelatins are available which can be substituted.. -aem] Subject: RECIPES: Last Pineapple Posting Title: Haupia Ingredients: 1 can (12oz.) coconut milk 4-6 Tbl sugar 4-6 Tbl cornstarch 3/4 cup water Directions: Pour coconut milk into saucepan. Combine sugar and cornstarch; stir in water and blend well. Stir sugar mixture into coconut milk; cook and stir over low heat until thickened. Pour into 8-inch square pan and chill until firm. Cut into 2-inch squares. Yield: 16 servings --------------------------------------------------------------------- Title: Festive Luau Pineapple Ingredients: Pineapples Directions: Cut a thick slice from the top and bottom of an unpeeled pineapple. Remove center of pineapple in a single cylinder, leaving 1/2 inch of the fruit inside the rind. Cut peeled fruit in quarters lenghtwise, remove core and cut into eight spears. Replace bottom piece; refill shell with spears and replace top. Serve by pulling pineapple form the top. Yield: 8 servings --------------------------------------------------------------------- Title: Banana Split Pie Intro: A memorable Island dessert created in memory of the big, extravagant sundae of the same name. Keep macadamia crust recipe handy; you'll use it often. Ingredients: 1 qt. vanilla ice cream, softened 1/2 cup Hawaiian Plantations Pineapple Preserves Macadamia Graham Cracker Crust (see below) Chocolate Sauce Strawberries, sliced 1 banana thinly sliced whipped cream Directions: Prepare crust as described below. Combine softened ice cream and pineapple preserves; mix well. Spoon into macadamia graham cracker crust. Freeze. Cut into wedges and serve with bowls of chocolate sauce, sliced strawberries, sliced bananas and whipped cream. Yield: 6-8 servings Sub-recipe: Macadamia Graham Cracker Crust 1/4 cup Macadamia Nuts 1 cup graham cracker crumbs 1/4 cup butter, softened 1/4 cup sugar Finely chop the macadamia nuts. Combine macadamia nuts, graham cracker crumbs, butter and sugar; blend well. Press into 9-inch pie plate. Chill. Makes one 9-inch pie crust. --------------------------------------------------------------------- Title: Coconut Glazed Bananas Ingredients: 1/2 cup Hawaiian Plantations Coconut Syrup 1 Tbl rum juice of 1/2 small lime 3 firm bananas, peeled and cut lenght wise 2 Tbl toasted shredded coconut Directions: Combine coconut syrup, rum, and lime juice in a skillet; bring to boil, reduce heat and simmer. Arrange bananas in skillet. Simmer 4 to 5 minutes, or until bananas are nicely glazed. Turn bananas over frequently. Serve hot and sprinkle with toasted shredded coconut. Yield: 6 servings --------------------------------------------------------------------- Title: Tropical Pineapple Boat Ingredients: pineapple tropical fruits(banana, papaya, kiwi, mango, watermelon etc) Directions: Cut pineapple in half lenght wise through the crown, leaving crown intact. Remove fruit from the pineapple halves, leaving 1/2 inch of fruit inside shell. Cut fruit into cubes. Toss pineapple cubes lightly with a selection of tropical fruits. Spoon into pineapple boats to serve. --------------------------------------------------------------------- Title: Lilikoi and Pineapple Ice Ingredients: 2 cups lilikoi (passion fruit) pulp 2 cups pulp 3/4 cup sugar 2 egg whites Directions: Strain lilikoi pulp and reserve seeds. Place all the ingredients in a food processor and process until well blended. Pour the mixture into a metal or plastic bowl and freeze. When frozen, break up the ice and place a small amount at a time into the food processor. When whipped and frothy, return to the bowl and freeze again. This mixture will not freeze hard and solid, so it will be easy to scoop out to serve. Sprinkle a few of the reserved seeds over the top of the ice when it is served or they may be added when the ice is returned to the freezer for the second time. Yield: 6 servings Subject: RECIPES: Flans (various) and Creme Brulee Lines: 182 Title: Lemon Caramel Custard Categories: Desserts Eggs Servings: 10 1 1/2 c Sugar 1 ea Pinch of Cream of Tartar 3 1/2 c Milk 1 c Heavy cream 5 ea Large Eggs 5 ea Large egg YOLKS 2 T Fresh lemon juice 1 T Fresh Lemon Zest; grated 1 t Vanilla In a small heavy saucepan, combine 3/4ths cup of the sugar, the cream of tartar, and 1/4 cup of water; bring the mixture to a boil, stirring until the sugar is dissolved, and boil the syrup, covered, for 1 minute. Remove the lid and boil the syrup, undisturbed until it begins to turn golden. Combine to boil the syrup, swirling it and tilting the pan occasionally, until it is a deep golden caramel. Pour the caramel into a loaf pan, 9 1/4th by 5 1/4th by 3 inches, tilt the pan to coat the bottom and sides with the caramel, and let the caramel cool. In a large saucepan scald the milk with the cream over moderate heat. In a large heatproof bowl whisk together the whole eggs, the egg yolks and the remaining 3/4ths cup sugar until the mixture is light and frothy. Add the scalded milk mixture in a slow steam, stirring constantly, and stir in the lemon juice, the zest, and the vanilla. Set the loaf pan in a larger and deeper baking pan and strain the custard mixture into the loaf pan. Cover the loaf pan with heavy duty foil and add enough hot water to the larger pan to reach two thirds of the way up the sides of the loaf pan. Bake the custard in the middle of a preheated 325F oven for 1 hour and 20 minutes, remove the loaf pan from the baking pan carefully and remove the foil. (The custard will not appear set in the middle but it will continue to cook as it cools.) Let the custard cool and chill it, covered, overnight. Run a thick knife around the edge of the custard, invert a serving platter over the custard, and invert the custard onto it. Title: Flan Categories: Desserts Eggs Servings: 6 1/3 c Sugar 6 ea Large eggs 6 T Sugar 1 t Vanilla 2 c Milk Preheat oven to 350 F. Melt 1/3 cup of sugar with 1/4 cup of water and melt until syrup caramelizes. Pour into baking pan to coat the entire bottom and sides. Cool Down. Beat the eggs, combine with the vanilla and 6 tablespoons of sugar. Do not overbeat the eggs. Combine with the milk and pour over the caramelized pan. Place pan in the middle of a larger baking pan where boiled water has been poured up to the sides of the caramelized pan. Bake for 40 minutes until center of flan jiggles when shaken. Remove from oven. Cool for 15 minutes then refrigerate for three hours before serving. Variations include putting in a bay leaf at the bottom of the pan or to include orange and lemon rinds. Title: Creme Brulee (Ginger) Categories: Desserts Eggs Sweets Specials Servings: 8 6 x Large Egg Yolks 2 x Large eggs 3/4 c Granulated sugar 1 x Pinch of salt 1 1/2 c Milk 2 3/4 c Heavy whipping cream 1 oz Ginger Root, rough chop 6 1/2 T Superfine sugar The trick to producing a good brulee is simply to have a rich, ultra smooth custard and then to melt the sugar on top of it into an icerink-hard, paper thin caramel without melting the custard. If you do not have a crem brulee iron or a very hot broiler, put the custards in a pan of ice water to keep them firm while you broil the sugar. (1) Preheat the oven to 300F deg. Put the egg yolks, eggs, granulated sugar and salt in a stainless steel bowl. Whisk the misture together. (2) Pour the milk and the cream into a heavy bottom saucepan. Add the ginger and scald the mixture. slowly whisk it into the egg mixture. Cool the custard base and strain it through a medium-hole strainer. Pour the custard into eight 6 ounce ovenproof ramekins*. Skim off any air bubbles. *ramekins are cup sized bowls for cooking. (3) Put the ramekins in an ovenproof pan and put it in the oven. Fill the pan one third to one half full of hot water. Cover the pan with aluminum foil and bake the custards for about 50 minutes. When the custards are gently shaken, they will be set around the edges, yet have a quarter size spot in the middle that will not be completely firm. Refrigerate several hours or overnight. (4) When ready to serve, preheat the broiler until it is very hot. Sprinkle the superfine sugar over the ginger custards. Place the custards approximately 3 inches from the broiler. Broil until the sugar is caramelized. Let the sugar harden for a couple of minutes then serve. Title: Creme Caramel #2 Categories: Desserts Eggs Servings: 8 1/2 c Sugar 2 x Egg yolks 3 x Eggs 1/2 c Sugar (For the Custard) 1/8 t Salt 3 c Milk (very hot) 2 t Vanilla 1/2 c Sugar (for the caramel base) Preheat the oven to 325F. Use 8 custard cups 3/4 cup size or a 1 quart baking dish. Set a shallow pan large enough to hold the custard cups or baking dish in the oven, and fill it with an inch of hot water. Melt 1/2 cup sugar in a heavy bottomed skillet and cook without stirring, swirling the pan so the sugar moves about as it melts. When the sugar becomes caramel colored (this should be darker than the color of wheat or a yello Labrador Dog) pour about 1 tablespoon into each custard cup and swirl around to coat the bottom and sides. (If you use a large baking dish, pour all the caramelized sugar into it and swirl quickly to coat the bottom and sides.) The caramel will harden at first, but con't worry, the next step takes care of that. Beat together the yolks and eggs just enough to blend. Stir in remaining 1/2 cup sugar and the salt; sllowly add the hot milk, stirring constantly. Add the vanilla. Strain into the custard cups or baking dish. Put into the pan of hot water. Bake about 30 minutes, or until the sides are set and the center trembles very slightly. Remove from oven. Serve warm or cold. Cheesecake Flan 1/2 c sugar - carmelized. To carmelize, put in a heavy skillet and heat over low temperature until melted. BE PATIENT or the sugar will burn. It helps to have a lid on the skillet, but be sure to keep checking. Quickly pour the carmelized sugar into an 8" round pan. Tip the pan until the bottom is coated and be fast or it will set up. (You can heat pan over low heat to re-melt enough to cover bottom.) 1 8 oz. pkg. cream cheese, softened --MORE--(60%) 3 eggs 1 can sweetened condensed milk 1 13 oz. can evaporated milk Put softened cream cheese and eggs in a blender. Blend until smooth at low speed. Add sweetened condensed milk and blend again. Then add evaporated milk last and blend. (It works best to make sure the first three ingredients are blended before adding the evaporated milk, otherwise the mixture may be lumpy.) Pour over carmelized sugar and set pan in another pan which has about 1/2" of water in it. Bake at 350 F for 55 - 60 minutes. Cool until warm. Cut around edge of pan. Invert onto serving tray. Chill. Subject: Rocky Road Brownies Lines: 51 Here is a wonderful and easy recipe for Rocky Road Brownies which was on a Land-O-Lakes butter carton -Begin Recipe Export- QuikBook version 0.96 Beta A ~Title: Fudgy Rocky Road Brownies Keywords: Brownies, Chocolate, Fudge, Cookies BROWNIES 1 cup butter 4 squares (1 oz. each) unsweetened chocolate 2 cups sugar 1 1/2 cups all-purpose flour 4 eggs 2 tsp. vanilla 1/2 cup salted peanuts, chopped FROSTING 1/4 cup butter 1 pkg. (3 ozs.) cream cheese 1 square (1 oz.) unsweetened chocolate 1/4 cup milk 2 3/4 cups powdered sugar 1 tsp. vanilla 2 cups miniature marshmallows 1 cup salted peanuts Heat oven to 350 degrees. For brownies, in 3-quart saucepan combine 1 cup butter and 4 squares chocolate. Cook over medium heat, stirring constantly, until melted, 5 to 7 minutes. Stiry in granulated sugar, flour, eggs and 2 spt. vanilla unti well mixed. STir in 1/2 cup chopped peanuts. Spread into greased 13x9-inch bakin pan. Bake for 20 to 25 minutes or until brownies start to pull away from sides of pan. For frosting, in 2-quart saucepan combine 1/4 cup butter, cream cheese, 1 square chocolate and milk. Cook over medium heat, stirring occasionally until melted, 6 to 8 minutes. Remove from heat; stir in powdered sugar and 1 tsp. vanilla until smooth. Stir in marshmallows and 1 cup peanuts. Immediately spread over hot brownies. Cool completely; cut into bars. Store refrigerated. Makes 4 dozen bars ----------- Peach Fools ----------- 3 peaches, medium-sized, ripe 2 tbsp sugar 1 cup heavy or whipping cream 1/8 tsp almond extract mint leaves for garnish Peel, halve, and pit peaches. Reserve 1 peach half for garnish. Cut remaining peaches into chunks. In a blender at medium speed, blend peach chunks and sugar until smooth. In small bowl, with mixer at medium speed, beat heavy or whipping cream and almond extract until stiff peaks form. With rubber spatula or wire wisk, fold peach puree into whipped-cream mixture. There are more recipes - a lot more complicated - but I'm too lazy to type them in. Just thought this was a good recipe for peach season... Subject: RECIPE: Honey Bread Lines: 26 This is not the honey cake that was requested, but it is an extremely good and simple recipe. Honey Bread (good with cream cheese) ==================================================== 7 cups flour 2 t. baking soda sift together into 1 t. salt large bowl. 4 t cinnamon ---------------------------------------------------- 2 cups brown sugar mix in sugar; remove lumps; mix together. ---------------------------------------------------- 2 cups honey Add to dry ingredients; 2 cups milk mix till well blended. ==================================================== Wrap Bake in 3 greased loaf pans at 250 degrees for 2 1/4 hours. Cool on rack. Wrap in wax paper or plastic film and let age three days (if you can wait) Peanut Butter Cups - yield: a few dozen small ones ~~~~~~~~~~~~~~~~~~ (from the Nestle's cookbook) Just as good as Reese's, if not better. Fun to make. 11.5 oz (2 cups) milk chocolate chips 2 tablespoons Crisco foil or paper candy cups (about 3/4 to 1 inch diameter) 3/4 cup peanut butter (smooth or crunchy, your choice) 3/4 cup confectioner's sugar, sifted 1 tablespoon melted butter In a double boiler over hot water, mix chocolate chips and Crisco. Stir and cook until melted. Remove from heat, but keep over hot water. * See note below about what to do for clumpy chocolate * Use the back of a spoon, coat the inside of each cup with chocolate. Spread the chocolate all the way up the sides. Put each coated cup on a plate in the freezer before the chocolate can run down the sides -- you may be able to do 3 or 4 before making a trip to the freezer. Use about 2/3 of the chocolate to coat the cups, keep the rest over hot water. Mix the peanut butter, sugar, and butter. Roll into balls that will fit inside the cups. Flatten sightly. Take the cups from the freezer, put a ball into each, press lightly. Spoon enough melted chocolate over the top to cover the peanut butter, spread it around until it looks like a peanut butter cup is supposed to look. Put back on plate, when plate is full of finished cups, freeze the plate w/ cups for about 15 minutes or until chocolate has hardened. Transfer finished cups to freezer bags or mouth. NOTES: These keep really well in the freezer, but because you made them fresh, without stabilizers, they melt more easily at room temperature than Reese's peanut butter cups. Try to use foil cups; they're easier to peel away than the paper variety. You can buy them in cooking stores or sometimes the supermarket. They have very cute seasonally decorated/colored ones around Christmas and Valentine's day. If you can't find small candy cups or are too *lazy* to fill a few dozen small cups, use foil or paper cupcake papers. You will have large peanut butter cups that can be hard to cut/bite when frozen. And of course you'll have fewer of them. Very important -- when melting the chocolate, don't let any water -- not even a drop, into the pan. If any gets in, the chocolate will turn clumpy and yucky instead of smooth. You can possibly fix this by adding a small amount of Crisco, with heating and stirring, but it's easier to be very careful the first time around. Subject: RECIPES: Churros & Chocolate Castillian Hot Chocolate Anna Thomas, _The Vegetarian Epicure Book Two_ 1/2 c. cocoa 1 c. sugar 7 t. cornstarch 1/2 c. water 1 qt. milk Shift the cocoa and sugar together into a medium-sized saucepan. Dissolve the cornstarch in the water, and stir into the cocoa and sugar until it is a smooth paste. Begin heating the mixture, stirring it with a whisk, and gradually pour in the milk. Continue stirring with the whisk as you bring the liquid to a simmer. Allow the chocolate to simmer for about 10 minutes, stirring often, until it is thick, glossy and completely smooth. Serve steaming hot. Serves six. To quote the author, "This is the thickest hot chocolate you'll ever drink - any thicker, and it would be a pudding." Enjoy . . . . __________ Churros (about 15 or so) (to be dipped in thick Castillian chocolate) 1 c. water 1/2 T. oil dash salt 1 c. flour (oil for frying; granualted sugar for sprinkling) Bring water, oil, and salt to boil in a saucepan. Add the flour all at once, reduce heat, then stir (vigorously) with a wooden spoon until it forms a ball. Let cool at bit, then put into a pastry bag with 1/2 in. star tip. Heat 1/2 in. oil for frying. Squeeze dough into oil in 4 in strips. (Do a few at a time.) When golden on one side, turn over. Drain on paper towels, then sprinkle in sugar. __________ CASTILLIAN HOT CHOCOLATE SPANISH-COCOA - Thick, rich Spanish hot chocolate I first tasted this wonderful beverage while touring in northern Spain with a choir. It's not like any hot cho- colate I've had anywhere else, and I was delighted to find a recipe in The Vegetarian Epicure Book Two. It is the best hot chocolate in the world (at least to me.) INGREDIENTS (Serves 6) 1/2 cup unsweetened powdered cocoa 1 cup sugar 7 tsp cornstarch (cornflour) 1/2 cup water 4 cups milk PROCEDURE (1) Mix the cocoa and sugar together. (2) Dissolve the cornstarch (cornflour) in the water and combine with the cocoa-sugar mixture in a medium-sized saucepan. Stir this until it is a smooth paste. (3) Begin heating this mixture, continuously stirring it with a whisk. Gradually pour in the milk. Continue stirring as you bring it to a simmer. (4) Simmer, stirring often, for about 10 minutes. The cocoa is ready when it thickens and is glossy and smooth. NOTES The consistency of the finished product should resemble cho- colate pudding that didn't quite set. If you halve this recipe, you'll get just the right amount for two large mug- fulls. This cocoa is especially fantastic when you dip churros into it (a churro is a sugary, deep-fried, doughnut-like stick, and if anyone wants to send out a recipe, I'd be most grateful). RATING Difficulty: easy. Time: 15 minutes. Precision: measure the ingredients. One of my favorite drinks. 2 oz of heavy cream 6-8 oz of milk 1 stick of cinnamon 1 vanilla bean, split in half length wise 2 oz of some excellent dark chocolate, finely chopped. I suggest Lindt. freshly made wipped cream heat the cream and milk with the cinnamon and vanilla bean very slowly for 15-20 minutes. (if you don't have any beans add 1-2 tsp of vanilla after heating). remove the bean and cinnamon. add the chocolate. mix until fully melted. serve topped with some very dense fresh wipped cream. serves 1-2 depending upon how much of a glutton you are. [To be honest with you, I prefer 4 oz of milk, 4 oz of cream, 4 oz of chocolate but some people find this too rich.] Here is the recipe for Orange - Scented Hot Chocolate from the May 1992 Bon Appetit 2 Cups milk 4 Ounces bittersweet (not unsweetened ) or semi-sweet choclate, chopped 3 2X1 inch orange peel strips (orange part only) 1/2 teaspoon instant espresso powder or instant coffe powder 1/8 teaspoon ground nutmeg Combine all ingredients in heavy medium saucepan.Stir over low heat until chocolate melts. Increase heat and bring just to a boil, stirring often. Remove from heat and whisk untily frothy. Return to heat and bring to boil again. Remove from heat; whisk until frothy. Repeat heating and whisking once again. Discard orange peel. (Can be prepared 2 hours ahead. Let stand at room temperature. Before serving, bring just to boil, remove from heat and whisk until frothy.) Pour hot chocolate into mugs, 2 servings. Subject: RECIPE: Lemon Parfaits Lines: 39 Serves: 6-8 Ingredients: - 1/2 cup strained lemon juice - 1 tablespoon grated lemon rind - 3 large eggs, separated into whites and yolks - 1 cup granulated sugar - pinch of cream of tartar - pinch of salt - 1 cup, well chilled, heavy cream - 3 tablespoons confectioners sugar - slivered lemon rind for garnish 1. In a small heavy saucepan, combine the lemon juice, grated lemon rind, the egg yolks and 1/2 cup of the granulated sugar. Beat the mixture until it is well combined. Cook over moderate heat, stirring constantly, until it thickens. Do not let the mixture boil. Transfer the mixture to a large bowl and let cool. 2. In a bowl, beat the egg whites with the cream of tartar and a pinch of salt until they hold soft peaks. Add the remaining 1/2 cup of granulated sugar, 1 tablespoon at a time, beating. Beat the meringue until it holds stiff peaks. 3. Fold the meringue into the lemon mixture. 4. In a chilled bowl, beat the heavy cream until it holds soft peaks. Beat in the confectioners sugar and bet the mixture until it holds stiff peaks. 5. Fold the whipped cream into the lemon/meringue mixture. 6. Divide the mixture among 8 ounce parfait glasses. Chill the glasses in the freezer for 2 hours. 7. Garnish the deserts with the slivered lemon rind and serve. Subject: RECIPE: Aquarium Jell-O Lines: 41 People seemed to be well pleased with the Sand Cake recipe, and many wrote me and asked for the Aquarium Jell-O recipe. This leads me to believe that many people haven't seen it! And so, submitted for your approval: Aquarium Jell-O ******************* 1 goldfish bowl (new or well-cleaned) 4 envelopes Knox gelatin Blue curacao Purple endive, fennel leaves; anything with pretty foliage Assorted Swedish gummy fish 1 large package red hots OR jelly beans OR other small, hard or coated candy Mix gelatin according to package directions, substituting curacao for water in whatever ratio you prefer. Place the hard candies in the bowl. When gelatin is cool but not yet setting up, pour it slowly into the bowl and be careful not to disturb the candies or the color will run. Cool until half-set then add foliage and fish, placing them with strands of spaghetti. Refrigerate until serving time. Title: Double Fudge Balls 1/3 c. margarine (soft) 90 mL 3 T. evaporated skimmed milk 45 mL dash salt dash 1 t. vanilla extract 5 mL 1/4 c. cocoa 60 mL 1 c. Powdered Sugar Replacement 250 mL 1 recipe Semisweet Dipping Chocolate 1 recipe Cream together margarine, milk, salt and vanilla until fluffy. Stir in cocoa and sugar replacement. Knead or work with hands until dough is smooth, and form dough into 60 small balls. Dip balls in chocolate, cool completely; dip again and cool. Yield: 60 balls Exchange: 1 ball: 1/3 bread 1/2 fat Calories 1 ball: 50 Title: Semisweet Dipping Chocolate 1 c. nonfat dry milk powder 250 mL 1/3 c. cocoa 90 mL 2 T. paraffin wax 30 mL 1/2 c. water 125 mL 1 T. liquid shortening 15 mL 1 T. liquid sugar replacement 15 mL Combine milk powder, cocoa and wax in food processor or blender; blend to soft powder. Pour into top of double boiler and add water, stirring to blend. Add liquid shortening. Place over hot (not boiling) water, and cook and stir until wax pieces are completely dissolved and mixture is thick, smooth and creamy. Remove from heat. Stir in sugar replacement and let cool slightly. Dip candies according to recipe. Shake off excess chocolate. Place on very lightly greased waxed paper and allow to cool completely. (If candies do not remove easily, slightly warm the waxed paper over electric burner or with clothes iron.) Store in a cool place. Yield: 1 c. (250 mL) Exchange full recipe: 3 low-fat milk Calories full recipe: 427 Subject: More Diabetic Recipes Lines: 105 Title: Fruit Candy Bars 1 env. unflavored gelatin 1 env. 1/4 c. water 60 mL 1 c. dried apricots 250 mL 1 c. raisins 250 mL 1 c. pecans 250 mL 1 T. flour 15 mL 2 T. orange peel (grated) 30 mL 1 t. rum extract 5 mL Sprinkle gelatin over water; allow to soften for 5 minutes. Heat and stir until gelatin is completely dissolved. Combine apricots, raisins, pecans, flour and orange peel in blender or food processor, working until finely chopped. Add to gelatin mixture. Add rum extract and stir to completely blend. Line 8-in. (20 cm) square pan with plastic wrap or waxed paper. Spread fruit mixture evenly into pan, and set aside to cool completely until candy is firm. Turn out onto cutting board, cut into 24 bars and wrap individually. Yield: 24 bars Exchange 1 bar: 1 fruit 1/2 fat Calories 1 bar: 68 Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand Title: Out-of-Bounds Candy Bars 1 1/4 c. unsweetened coconut 310 mL 1/2 c. milk 125 mL 2 t. unflavored gelatin 10 mL 1 t. cornstarch 5 mL 1 t. vanilla extract 5 mL 1 recipe Semisweet Dipping Chocolate 1 recipe Combine 1/4 c. (60 mL) of the coconut, the milk, the gelatin and cornstarch in blender; blend until smooth. Pour into small saucepan, cook and stir over medium heat until slightly thickened. Remove from heat and stir in vanilla and remaining coconut. Form into 8 bars, allow to firm and cool completely and dip in chocolate. Yield: 8 bars Exchange 1 bar: 2/3 full-fat milk 1 fat Calories 1 bar: 133 Subject: Banana Bread Whole Wheat and Honey Banana Bread from Alley Cat on Quartz -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- 1 cup whole wheat flour 3/4 cup all-purpose flour 2-1/2 tsp. baking powder 1/2 tsp. salt 1/3 cup softened butter 2/3 cup honey 2 eggs, beaten 3 very ripe bananas 1 tsp. cinnamon 1/4 tsp. nutmeg Sift flour together, add baking powder and salt, resift. Cream together butter and honey, beat in eggs, then bananas. Add spices, add flour in 2 or 3 parts. Blend well. (Optional: walnuts, raisins, etc.) Bake at 350 F for about an hour. Makes one loaf. Subject: French Silk Pie Lines: 25 French Silk Pie 1 cup sugar 3/4 cup butter (*not* margarine) 3 squares (3 ounces) unsweetened chocolate, melted and cooled 1 1/2 teaspoons vanilla 3 eggs 1 9-inch baked pastry shell Unsweetened whipped cream (optional) chocolate curls (optional) In a small mixer bowl, cream sugar and butter about 4 minutes until fluffy. Stir in cooled chocolate and vanilla. Add eggs, one at a time, beating on medium speed of electric mixer after each addition and scraping sides of bowl constantly. Turn into badked pastry shell. Chill several hours or overnight till set. Garnish with whipped cream and chocolate curls, if desired. Cover and chill. Notes: I've never made this but I have heard that you must use butter. Also, I've been told it helps if the ingredients are chilled (like the butter, the bowl, beaters, etc). Subject: Creme Brulee Lines: 55 Creme Brulee (Ginger) Servings: 8 6 x Large Egg Yolks 2 x Large eggs 3/4 c Granulated sugar 1 x Pinch of salt 1 1/2 c Milk 2 3/4 c Heavy whipping cream 1 oz Ginger Root, rough chop 6 1/2 T Superfine sugar The trick to producing a good brulee is simply to have a rich, ultra smooth custard and then to melt the sugar on top of it into an icerink-hard, paper thin caramel without melting the custard. If you do not have a crem brulee iron or a very hot broiler, put the custards in a pan of ice water to keep them firm while you broil the sugar. (1) Preheat the oven to 300F deg. Put the egg yolks, eggs, granulated sugar and salt in a stainless steel bowl. Whisk the misture together. (2) Pour the milk and the cream into a heavy bottom saucepan. Add the ginger and scald the mixture. slowly whisk it into the egg mixture. Cool the custard base and strain it through a medium-hole strainer. Pour the custard into eight 6 ounce ovenproof ramekins*. Skim off any air bubbles. *ramekins are cup sized bowls for cooking. (3) Put the ramekins in an ovenproof pan and put it in the oven. Fill the pan one third to one half full of hot water. Cover the pan with aluminum foil and bake the custards for about 50 minutes. When the custards are gently shaken, they will be set around the edges, yet have a quarter size spot in the middle that will not be completely firm. Refrigerate several hours or overnight. (4) When ready to serve, preheat the broiler until it is very hot. Sprinkle the superfine sugar over the ginger custards. Place the custards approximately 3 inches from the broiler. Broil until the sugar is caramelized. Let the sugar harden for a couple of minutes then serve. Subject: Apple Bread Recipe Lines: 42 Apple Bread Ingredients: 2 packed cups coarsely-grated tart apple 3 Tablespoons freshlemon juice (optional: 1/2 tsp. fresh lemon rind) 1/2 packed cup light brown sugar 4 Tablespoons melted butter 1 large egg, beaten 1 cup unbleached white flour 1 cup whole wheat flour 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinammon Optional: (1/4 tsp vanilla extract, 1/2 cup chopped nuts) 1. Combine grated apple, lemon juice (& rind). 2. Beat together sugar, butter and egg. Combine with apple. 3. Sift dry ingredients together into a mixing bowl. Make a well, and pour in the first mixture. (Add vanilla & nuts.) (Or not.) Stir until positively combined. 4. Spread into buttered pan. Bake 40-50 minutes (until knife comes out clean). Subject: RECIPE: Burnt Caramel Ice Cream Lines: 31 RECIPE: Burnt Caramel Ice Cream YIELDS: 1 Quart or 950 ml INGREDIENTS: 1 C (190 g) granulated sugar 1 C (240 ml) HOT water 4 eggs 1/2 C (40g) powdered sugar 2 C (450 ml) heavy cream 1 tsp vanilla extract PROCEDURE: Heat granulated sugar and 1/4 C (60 ml) of the water in a large skillet on medium high heat until the sugar melts and boils, stirring occasionally. Boil until mixture is a dark brown; remove from heat. Gradually stir in remaining 3/4 C (180 ml) water. (I love this part, cause the syrup boils up when the hot water is added) Cool to room temperature and set aside. Beat eggs in a medium bowl until thick and lemon colored; gradually beat in powdered sugar. Stir in cream and vanilla; stir in the caramel mixture. Chill. Freeze in an ice cream machine according to manufacturers directions. Subject: RECIPE: Lime and Basil Sorbet Lines: 36 RECIPE: Lime and Basil Sorbet YEILD: 6-8 servings INGREDIENTS: 1 C lime juice (5-6 limes), strained 1 C water 1 C sugar syrup (recipe follows) 12 fresh basil leaves, chopped finely DIRECTIONS: Pour lime juice, water, and sugar syrup into ice cream cannister. Add chopped basil leaves. Freeze according to ice cream maker manufacturers directions. COMMENTS: This is a really great and unusual tasting sorbet. It goes well as a light desert after a spicy meal. Also very good as a topping on a fruit cup. RECIPE: Sugar Syrup INGREDIENTS: 2 lb. superfine sugar 4 C water In a large saucepan bring sugar and water to a gentle boil. Reduce heat until bubbles break surface. Simmer 10 minutes. Remove from heat; cool before using or storing. COMMENTS: Sugar syrup is quickly made. When cooled, the syrup can be refrigerated in a covered glass or plastic container for 2-3 weeks. This amount is sufficient for at least 4 recipes. Subject: Cream Cheese Brownies (from a h.s. sophmore) Lines: 37 1 pkg. brownie mix (family size) 1/4 c. butter-4 T (at room temp.) 1/8-oz. pkg. cream cheese (at room temp.) 1/2 c. sugar 2 eggs 2 T flour 1 tsp. vanilla 1/2 c. nuts chopped Prepare brownie mix according to package directions adding 1/2 c. nuts. in a small bowl beat cream cheese and butter together until blended. beat in sugar. add eggs, flour, vanilla and beat. reserve. spread half of prepared brownie mix in 13 by 9 inch pan. evenly spread reserved cream cheese mixture over it, tilting pan and letting it run to all sides works well. dot with remaining brownie mixture. at one corner off pan insert knife (only through cream cheese mixture) and make 4 zig zag marks across surface; rotate pan 1/4 turn and repeat zig zagging. bake in a preheated 350 degree oven until cake testeer inserted in center comes out clean-about 25 minutes. cool completely on a wire rack. chill before cutting in squares and removing. store covered in refrigerator. Subject: Black Bottom Cupcakes Lines: 32 Black Bottom Cupcakes Batter: 1 1/2 cups flour 1 cup water 1 tsp salt 1/3 cup oil 1 tsp baking soda 1 tbl. vinegar 1 cup sugar 1 tsp. vanilla 1/4 cup cocoa Filling: 8 oz. cream cheese 1/2 cup sugar 1 egg 1/8 tsp. salt 1 cup semi-sweet chocolate morsels Combine in small bowl - cream cheese, egg, salt, sugar and chocolate morsels. Mix well and set aside. Sift together in large bowl - flour, salt, baking soda, sugar, cocoa. Add water, oil, vinegar and vanilla. Beat with electric mixer well. Fill small muffin tins lined with muffin papers 1/2 full with chocolate batter. Top each with 1/2 tsp. cheese filling. Bake approximately 18 min. Subject: Banana Cream Pie Lines: 31 Banana Cream Pie 3/4 cup sugar 1/3 cup all purpose flour or 3 Tbs cornstarch (I use the cornstarch) 1/4 tsp salt 2 cups milk 3 egg yolks, slightly beaten 2 Tbs butter 1 tsp vanilla 1 9-inch baked pastry shell (meringue made from the leftover egg whites, optional) Combine sugar, cornstarch, and salt in a saucepan. Add milk gradually. Cook, stiring constantly, over medium heat til bubbly. Cook and stir an additional 2 minutes and remove from burner. Stir small amount of hot mixture into egg yolks, immediately add egg yolk mixture to hot mixture and cook for 2 minutes, stiring constantly. Remove from heat. Add butter and vanilla and stir til smooth. Slice 3-4 bananas into the cooled baked pastry shell. Top with pudding mixture and spread meringue (if desired) on top of the pie. Bake at 350 degrees for 12-15 minutes. Cool. (Instead of meringue, I sometimes top with fresh whipped cream.) Subject: RECIPE: Milk Chocolate Mallow Fudge Sauce Lines: 31 MILK CHOCOLATE MALLOW FUDGE SAUCE (Makes about 2-1/2 cups) --------------------------------- 1 (11-1/2 oz) pkg MILK CHOCOLATE MORSELS 2 cups MINIATURE MARSHMALLOWS 2/3 cup EVAPORATED MILK (NOT sweetened) 3 TBS BUTTER 1 tsp VANILLA -------------------------------------------------------- Combine in top of a double boiler over hot (NOT boiling) water, chocolate morsels, marshmallows, evaporated milk and butter. Stir until morsels and marshmallows are melted and mixture is smooth. Remove from heat; stir in vanilla. Serve warm over ice cream. over and store in refrigerator. REHEATING SAUCE --------------- Reheat sauce in top of a double boiler over hot (NOT boiling) water before using or microwave on HIGH about 1 minute for each cup of sauce. Subject: RECIPE: Chocolate Peppermint Ice Cream Topping Lines: 30 CHOCOLATE PEPPERMINT SAUCE (Makes about 3 cups) -------------------------- 1/4 cup BUTTER (1/2 stick) 2 (1 oz) squares UNSWEETENED CHOCOLATE 1-1/3 cups GRANULATED SUGAR 1/8 tsp SALT 2/3 cup LIGHT CREAM or HALF-AND-HALF 1/2 tsp VANILLA 1/2 cup WHIPPING CREAM, whipped 1/2 cup PEPPERMINT CANDY, coarsely chopped ------------------------------------------------------------ Melt butter and chocolate in a heavy saucepan over LOW heat, stirring occasionally. Remove from heat; stir in sugar and salt gradually, mixing until well combined. (Mixture will be thick and dry). Gradually stir in cream and vanilla. Return to heat. Cook over LOW heat until sugar is dissolved, about 5 minutes. Cool. Stir in whipped cream and candy. Refrigerate; serve cold over ice cream. Subject: RECIPE; Pineapple Strawberry Ice Cream topping Lines: 25 PINEAPPLE STRAWBERRY SAUCE (Makes 8 servings) -------------------------- 2 (8 oz) cans PINEAPPLE, crushed (in juice), undrained 1 (10 oz) pkg FROZEN STRAWBERRIES, thawed, pureed 1/4 cup GRANULATED SUGAR 4 tsp CORNSTARCH 1 LEMON, juiced and peel grated ------------------------------------------------------------ Combine pineapple, strawberries, sugar, cornstarch, 1 teaspoon lemon peel and 1 tablespoon lemon juice in a large saucepan. Cook, stirring until sauce boils and thickens. Cool. Serve over ice cream. Subject: RECIPE: Chocolate Almond Ice Cream Sauce Lines: 31 CHOCOLATE ALMOND SAUCE (Makes about 1 cup) ---------------------- 1 cup SEMI-SWEET CHOCOLATE MORSELS (1/2 of a 12 oz pkg) 1/4 cup WHIPPING CREAM 2 TBS BUTTER 1/8 tsp SALT 1/4 cup ALMONDS, toasted and coarsely chopped 2 TBS ALMOND FLAVORED LIQUEUR (Amaretto) ------------------------------------------------------------ In a heavy-gauge saucepan over LOW heat, combine chocolate morsels, cream, butter and salt, stirring until smooth; remove from heat. Stir in almonds and liqueur; cool slightly. Serve warm over ice cream. Refrigerate. REHEATING SAUCE --------------- Reheat sauce over LOW heat, stirring until smooth. Subject: RECIPE: Hot Peanut Fudge Ice Cream topping Lines: 24 HOT PEANUT FUDGE SAUCE (Makes about 2 cups) ---------------------- 1 (6 oz) pkg SEMI-SWEET CHOCOLATE MORSELS 3/4 cup EVAPORATED MILK (NOT sweetened) 1/2 cup PEANUT BUTTER 1/2 cup MARSHMALLOW CREME 1/2 cup PEANUTS, chopped ------------------------------------------------------------ Melt chocolate in a double boiler or in a saucepan over very low heat. Add evaporated milk, peanut butter and marshmallow creme. Beat until thoroughly combined. Ladle warm sauce over ice cream; garnish with peanuts. Subject: RECIPE: Chocolate Orange Ice Cream topping Lines: 32 CHOCOLATE-ORANGE DESSERT SAUCE (Makes about 1-1/2 cups) ------------------------------ 1 cup GRANULATED SUGAR 1 (5-1/2 oz) can EVAPORATED MILK (NOT sweetened) 1 TBS LIGHT CORN SYRUP 2 (1 oz) squares UNSWEETENED or SEMI-SWEET CHOCOLATE (for sweeter sauce) 3 TBS BUTTER FLAVOR CRISCO 1 tsp ORANGE PEEL, finely grated 2 tsp ORANGE-FLAVORED LIQUEUR or 1/2 tsp orange extract 1/4 tsp SALT ----------------------------------------------------------- Combine sugar, evaporated milk and corn syrup in a 1-1/2- or 2-quart saucepan. Heat to a full boil over medium-high heat, stirring constantly. Boil for 1 minute, stirring constantly. Reduce heat to LOW; add chocolate and stir until smooth. Remove from heat. Blend in Butter-Flavored Crisco, orange peel, liqueur and salt. Serve warm over ice cream or cake. Subject: RECIPE: Pineapple Orange Ice Cream Topping Lines: 25 PINEAPPLE ORANGE SAUCE (Makes about 8 servings) ------------------------ 1 (20 oz) can PINEAPPLE CHUNKS (in juice), undrained 1/2 tsp ORANGE PEEL, grated 1/2 cup ORANGE JUICE 1 TBS CORNSTARCH 1 TBS GRANULATED SUGAR 1 tsp GROUND GINGER ------------------------------------------------------------ Combine pineapple, 1/2 cup orange juice and 1 teaspoon orange peel with remaining ingredients in a saucepan. Cook, stirring constantly until sauce boils and thickens. Cool. Serve over ice cream, frozen yogurt, pancakes or waffles. Subject: RECIPE: Peanut Caramel Ice Cream Topping Lines: 27 PEANUT CARAMEL SAUCE (Makes about 1-1/2 cups) ------------------------ 1 cup LIGHT BROWN SUGAR, firmly packed 1 TBS ALL-PURPOSE FLOUR 1/8 tsp SALT 1 cup WATER 1/2 cup PEANUT BUTTER 1 tsp VANILLA ------------------------------------------------------------ In a medium saucepan, mix sugar, flour and salt. Stir in water. Cook and stir over low heat until mixture comes to a full rolling boil. Add peanut butter and bring again to a boil, stirring constantly until smooth. Remove from heat. Add vanilla. Serve hot or cold over ice cream. Subject: RECIPE: Mocha Walnut Ice Cream Topping Lines: 43 MOCHA WALNUT SAUCE (Makes about 2-1/4 cups) ------------------------- 1 TBS INSTANT COFFEE (your favorite brand) 1 TBS WATER (boiling) 1/2 cup WHIPPING CREAM 1/2 cup GRANULATED SUGAR 1/2 cup BUTTER 1 (6 oz) pkg SEMI-SWEET CHOCOLATE MORSELS 2 large EGG YOLKS 3/4 cup WALNUTS, chopped ------------------------------------------------------------ In a measuring cup, dissolve coffee in boiling water; set aside. In a heavy gauge saucepan, combine cream and sugar. Bring JUST to a boil, stirring constantly, over medium heat. Add butter, chocolate morsels and coffee; stir until smooth. Remove from heat. In a small bowl, beat egg yolks. Gradually stir in 2 tablespoons of the chocolate mixture; mix well. Return to chocolate mixture in saucepan. cook over LOW heat, stirring constantly, for 3 minutes; remove from heat. Stir in walnuts. Serve warm over ice cream. Cover and store in refrigerator. REHEATING SAUCE --------------- Reheat sauce in top of a double boiler over hot (NOT boiling) water before using or microwave on HIGH about 1 minute for each 1 cup of sauce. Linda/BDT Burbank, CA (aka BZ Baker@Lib) Subject: RECIPE: Coconut Pecan Ice Cream Topping Lines: 37 COCONUT PECAN SAUCE (Makes about 2 cups) -------------------- 1 (14 oz) can EAGLE BRAND SWEETENED CONDENSED MILK 2 large EGG YOLKS, beaten 1/4 cup BUTTER or MARGARINE 1/2 cup FLAKED COCONUT 1/2 cup PECANS, chopped 1 tsp VANILLA ------------------------------------------------------------ In a heavy saucepan, combine sweetened condensed milk, egg yolks and butter or margarine. Over medium heat, cook and stir until thickened and bubbly, about 8 minutes. Stir in remaining ingredients. Serve warm over ice cream or cake. refrigerate leftovers. REHEATING LEFTOVERS ------------------- In a small heavy saucepan, combine desired amount of sauce with a small amount of water. Over LOW heat, stir constantly until heated through. MICROWAVE: In a 1-quart glass measuring cup with a handle, combine sweetened condensed milk, egg yolks, and butter or margarine. Cook on 70 0678:1FAEower (MEDIUM-HIGH) 4 to 5 minutes, stirring after 3 minutes. Proceed as above. Subject: RECIPE: Hot Fudge Ice Cream Topping Lines: 34 HOT FUDGE SAUCE (Makes about 2 cups) --------------------- 1 cup SEMI-SWEET CHOCOLATE MORSELS (6 ozs) 4 (1 oz) squares SEMI-SWEET CHOCOLATE 2 TBS BUTTER or MARGARINE 1 (14 oz) can EAGLE BRAND SWEETENED CONDENSED MILK 2 TBS WATER 1 tsp VANILLA ----------------------------------------------------------- In a heavy saucepan, over medium heat, melt chips and margarine with sweetened condensed milk and water. Cook and stir constantly until thickened, about 5 minutes. Add vanilla. Serve warm over ice cream or as a fruit dipping sauce. Refrigerate leftovers. REHEATING SAUCE --------------- In a small heavy saucepan, combine desired amount of sauce with a small amount of water. Over LOW heat, stir constantly combine all ingredients. Cook on 100 0678:1FAEower (HIGH) 3 to 3- 1/2 minutes, stirring after each minute. Proceed as above. Subject: RECIPE: Mint Fudge Ice Cream Topping Lines: 36 MINT FUDGE SAUCE (Makes about 2 cups) -------------------- 1 cup SEMI-SWEET CHOCOLATE CHIPS 4 ozs CHOCOLATE COATED MINT CREAM PATTIES, broken into pieces 1/2 cup EVAPORATED MILK (NOT sweetened) 1/2 cup LIGHT CORN SYRUP 1 TBS BUTTER ----------------------------------------------------------- In a medium saucepan, combine chocolate chips, mint patties, evaporated milk and corn syrup. Cook over medium-low heat, stirring constantly, until all ingredients are melted. Remove from heat. Stir in butter until melted. Store covered in refrigerator. Reheat sauce over LOW heat stirring constantly. Serve over ice cream. Linda/BDT Burbank, CA (aka BZ Baker@Lib) P.S. I usually only post recipes I've made myself; although, I've made several of these and can guarantee they are all delicious. Subject: COLLECTION: Scones (long) Lines: 781 CONTENTS: --------- Apple Scones (Lady Dragon) Apple Scones (Sandra) Basic Scone Recipe (Joan Cole) Buckingham Palace Scones (Ellen Sudia) Buckingham Palace Scones Variant (Betty Harvey) Cape Breton Scones (Jamie Wernitznig) Cape Cod Cranberry Scones (Carole A. Resnick) Cardamom Pine Nut Scones (Deva) Cheddar Dill Scones (Sandra) Fruited Oat Scones (Chris Behrens) Killer Buttermilk Scones (Sandra) Old Fashioned Orange Scone (Sandra) Orange Date Scones (Jamie Wernitznig) Orange Poppyseed Scones (Jamie Wernitznig) Savory Cheese Scones (Jamie Wernitznig) Scones (io71245@maine.bitnet) Scones (Janet "Mostly Harmless" Morrissey) Scones (Lady Dragon) Scones (Sandra) Scottish Oat Scones (Susanne) Treacle Scones (Melissa Rhoads Warden) Wheat And Herb Scones (Sandra) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: kati@glnserv.UUCP (Lady Dragon) APPLE SCONES ============ Servings: 18 Ingredients: ------------ 2 c Flour 3 t Baking Powder 2 T Sugar 1/2 t Cinnamon 1/2 t Salt 6 T Shortening 1/2 c Apples, peeled, chopped fine 1/2 c Raisins 4 T Cold Apple juice or water Instructions: ------------- Preheat oven to 400 deg F. Mix together dry ingredients. Cut in shortening as you would for a pie crust. Stir in apples and raisins. Add enough juice to make a stiff dough. On floured surface, roll dough about 1/2" thick. Cut into triangles and bake on cookie sheet for 10 minutes, or until light brown. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: vigil@esca.com (Sandra) APPLE SCONES ============ Ingredients: ------------ 2 cups All purpose flour 1/4 cup Granulated sugar 2 tsp Baking powder 1/2 tsp Baking soda 1/2 tsp Salt 1/4 cup Cold butter or margarine 1 Shredded apple 1/2 cup Milk Milk for brushing tops Sugar for sprinkling Cinnamon for sprinkling Instructions: ------------- Measure flour, sugar, baking powder, soda and salt into large bowl. Cut in butter until crumbly. Add shredded apple and milk. Stir to form stiff dough. Turn out on lightly floured surface. Knead gently 8-10 times. Pat into two six inch circles. Place on greased baking sheet. Brush tops with milk. Sprinkle with sugar and cinnamon. Score each top into 6 pie shaped wedges. Bake in 425 F oven for 15 minutes until browned and risen. Serve warm with butter. Variation: ---------- Currant Apple Scones - Add 1/2 cup currants to batter. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jcole@osiris (Joan Cole) Source: Michael Smith, The Afternoon Tea Book (ISBN 0-689-11592-X) BASIC SCONE RECIPE ================== (for approximately 12 scones) Ingredients: ------------ 2 cups all purpose flour 1 Tbl baking powder 1/2 tsp salt 5 Tbl sweet butter 1/4 cup vegetable shortening 1/3 cup milk Instructions: ------------- Place the baking sheet in the oven and preheat to 450 degrees F. Sift the measured flour twice with the baking powder, salt, and other fine ingredients such as powdered mustard (which you would use if you were making cheese scones). Dice the fats into the dry ingredients, then lightly rub in with cool fingertips or a pastry blender until completely blended. Make a well in the center and stir in the milk. Lightly mix with a fork until the ingredients form a soft dough. Turn out onto a floured board and knead very lightly for about 30 seconds to a loose, smooth dough. Roll out with a rolling pin to approximately 3/4 inch thick. Stamp out with a 2-inch cutter or cut into triangles with a sharp knife. Lightly knead together any trimmings and roll and stamp out again. Lift with a spatula onto the HOT baking sheet, placing 1 inch apart. Brush only the tops with lightly beaten egg or milk. Bake toward the top of the oven for approximately 10 minutes, or until well risen and golden brown. Lift onto a wire rack with the spatula to cool. (If you were to make cheese scones, you would add 1 3/4 cups very finely grated mature cheddar cheese, and a pinch of dry English mustard) Clotted cream is a spread somewhat similar to butter, but not the same. I don't know if it is possible to get in the U.S..I seem to recall that I may have seen instructions for making it in one of those "Cheaper and Better" type books. I'll look. (Any Brits out there with better Info than me?) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ellen@iti.org (Ellen Sudia) BUCKINGHAM PALACE SCONES ======================== Ingredients: ------------ 3 1/2 cups flour pinch of salt 3/4 cup butter 1 tblsp baking powder 1/2 cup sugar 1 egg 1/2 cup milk 1/2 cup raisins Instructions: ------------- Cut together butter, flour, salt and baking powder. Add sugar and raisins. Make well in center of the mixture; add egg and small amount of milk. If mixture appears to be too dry, add more milk. Blend to a nice, smooth dough. Roll out on floured board to 1/2 inch thick. Use cutter with 2-inch fluted edge. Place on lightly greased baking sheet, brush with beaten egg. Bake in 350-degree F oven for 10-15 minutes. Center of bottom should be lightly colored. Serve hot. Note: ----- I copied this recipe couple of years ago from a newspaper; supposedly, those *are* the scones served in the Palace. If I remember right, the recipe came with an article about a guy who used to be cook there. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: harvey@oasys.dt.navy.mil (Betty Harvey) BUCKINGHAM PALACE SCONES VARIANT ================================ Ingredients: ------------ 3 1/2 cups flour pinch of salt 3/4 cup butter 1 tblsp baking powder 1/2 cup sugar 1 egg 1/2 cup milk Instructions: ------------- Cut together butter, flour, salt and baking powder. Add sugar. Make well in center of the mixture; add egg and small amount of milk. If mixture appears to be too dry, add more milk. Blend to a nice, smooth dough. Put half the dough in 8 x 11 baking pan. Covered the dough with Black Current Preserves and used the last half of the dough to cover the preserves. Bake in 350-degree F oven for 10-15 minutes. Center of bottom should be lightly colored. Serve hot. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jamie.wernitznig@his.com (Jamie Wernitznig) Source: More Baking with Schmecks Appeal CAPE BRETON SCONES ================== Ingredients: ------------ 2 cups flour 2 tblsp sugar 1 tblsp baking powder 1 tsp salt 1/4 tsp baking soda 1 cup raisins or currants 1/2 cup sour cream 1/4 cup oil 1 egg; slightly beaten 3 tblsp milk Instructions: ------------- 1. Sift together dry ingredients and stir in the raisins. 2. Blend the remaining ingredients and stir in the flour mixture until the dough is all together. 3. Toss on a lightly floured surface until no longer sticky. Knead a few times. Divide the dough in half then pat each ball of dough into a 6" circle with the top slightly rounded. Brush the tops with milk and sprinkle with sugar. 4. Cut each circle into 6 wedges. Place 2 inches apart on a cookie sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hot with butter and jam or flavoured butter or honey. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ak399@cleveland.Freenet.Edu (Carole A. Resnick) Source: Cleveland Plain Dealer, 11/07/91 CAPE COD CRANBERRY SCONES ========================= Ingredients: ------------ 2 1/2 cups all purpose flour 2 1/2 tsp baking powder 1/2 tsp baking soda 3/4 cup butter or margarine 1 cup cranberries, coarsely chopped 2 tsp grated orange peel 2/3 cup sugar 1/2 cup buttermilk or sour milk Instructions: ------------- Preheat oven to 400F. In mixing bowl, combine flour, baking powder and baking soda; cut in butter with pastry blended or two knives. Stir in cranberries, orange peel and sugar; stir in buttermilk just until ingredients are moistened. Working on floured surface, shape dough into two 8-inch circles, 1/2-inch thick. Cut each circle into eight wedges and place on ungreased cookie sheet. Bake for 12 to 15 minutes, until lightly browned. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: c508723@umcvmb.missouri.edu (Deva) CARDAMOM PINE NUT SCONES ======================== Ingredients: ------------ 1 1/2 c flour 1/2 c oat flour 1/2 c sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tsp (to taste) ground cardamom 1/4 c pine nuts, ground 4 tbs butter 2 eggs, lightly beaten 1/2 c cream (as needed) Instructions: ------------- Place the dry ingredients in a bowl and stir to mix. Add the pine nuts and the butter and cut into the flour mixture. Stir in the eggs and add just enough cream to make a stif dough. Put the dough on a floured board and pat it out into a circle about 1/4-1/2 inch thick. Cut into wedges and place wedges on a cookie sheet at least one inch apart. Bake at 400 degrees for 15 minutes or til nicely browned. Sprinkle with additional cardamom and serve with plum jam. Note: ----- You may increase the amount of cardamom or substitute coriander for a stronger flavor. You can also leave out the pine nuts and add a small amount of additional butter. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: vigil@esca.com (Sandra) CHEDDAR DILL SCONES =================== Ingredients: ------------ 2 1/2 Cup all-purpose flour 1 Cup (4 oz.) shredded Cheddar cheese 1/4 Cup chopped fresh parsley 1 Tbsp baking powder 2 tsp dill weed 1/2 tsp salt 3/4 Cup butter or margarine 2 eggs, slightly beaten 1/2 Cup half-and-half Instructions: ------------- Heat oven to 400 degrees. In medium bowl combine all ingredients EXCEPT butter, eggs and half-and-half. Cut in butter until crumbly. Stir in eggs and half-and-half just until moistened. Turn dough onto lightly floured surface; knead until smooth (1 min.). Divide dough in half; roll each half into 8" circle. Cut each circle into 8 pie-shaped wedges. Place 1" apart on cookie sheets. Bake for 15 to 20 minutes or until lightly browned. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: chrisb@hubcap.clemson.edu (Chris Behrens) Source: Quaker Oat pamphlet received in mail FRUITED OAT SCONES ================== Ingredients : ------------- 1 1/2 cups all-purpose flour 1 1/4 cups Quaker Oats (Quick or Old Fashioned, uncooked) 1/4 cup sugar 1 tblsp baking powder 1/4 tsp salt (optional) 1/3 cup margarine 6 oz. pkg (1 1/3 cups) diced dried mixed fruit 1/2 cup milk 1 egg, lightly beaten 1 tsp sugar 1/8 tsp cinnamon (a dash, I'll use more next time) Instructions: ------------- Heat oven to 375 deg F. Combine flour, oats, sugar, baking powder, and salt. Cut in margarine until mixture resembles course crumbs; stir in fruit. Add combined milk and eggs, mixing just until moistened. Shape dough to form a ball. Turn out onto lightly floured surface; knead gently 6 times. On lightly greased cookie sheet, pat out dough to form 8-inch circle. With sharp knife, score round into 12 wedges.; sprinkle with combined sugar and cinnamon. Bake 20 to 25 minutes or until golden brown. Break apart; serve warm. Makes 1 scone with as many wedges as you scored. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: vigil@esca.com (Sandra) KILLER BUTTERMILK SCONES ======================== Ingredients: ------------ 2 1/4 Cup flour 2 1/2 tsp baking powder 1/2 tsp salt 1/2 cup currants 1 egg, slightly beaten 2 Tbsp sugar 1/2 tsp baking soda 1/2 cup cold butter, cubed 1 cup buttermilk Instructions: ------------- Preheat oven to 425 (F). Mix flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor; add butter and process until the mixture ressembles coarsely ground meal. Transfer to a bowl. [Use a pastry cutter if you don't have a food processor.] Add currants, then buttermilk, stirring quickly with a fork until the dough is soft and slightly sticky. With floured hands, press the dough into a ball. Knead delicately a dozen times. Flatten the dough into a 1" thick circle. Cut into 3" disks. Repeat this with remaining dough. Paint the scones with egg. Bake 12-15 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: vigil@esca.com (Sandra) OLD FASHIONED ORANGE SCONE ========================== Ingredients: ------------ 2 Cups flour 1 Tbsp baking powder 1/4 cup butter 1 tsp grated orange rind 3/4 cup cream 1/4 cup sugar 1/2 tsp salt 1/2 cup currants 1 egg Instructions: ------------- Mix all together and pat into a 6 inch round baking pan. Cut into quarters. Bake at 350F about 25 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jamie.wernitznig@his.com (Jamie Wernitznig) ORANGE DATE SCONES ================== Ingredients: ------------ 1 3/4 cups flour 1/2 cup sugar 3/4 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1/2 cup butter 1 egg 2 tblsp milk 1 tsp orange peel 1/2 tsp vanilla 2/3 cup chopped dates Instructions: ------------- 1. Combine all dry ingredients. Cut in butter, add dates. 2. Combine all liquids, beat slightly to break up the egg, and add to dry ingredients. 3. Gently shape dough into a ball; place on floured board and pat into a large circle about 1/2" thick. 4. Cut into wedges, place on baking sheet and bake at 350 degrees F. about 15 to 20 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jamie.wernitznig@his.com (Jamie Wernitznig) ORANGE POPPYSEED SCONES ======================= Ingredients: ------------ 2 1/4 cups flour 1/2 cup sugar 1/4 cups poppyseed 1 tsp cream of tartar 3/4 tsp baking soda 1/2 tsp salt 1/2 cup butter 1/4 cup orange juice 1 large egg 1 tsp orange peel Instructions: ------------- 1. Preheat oven to 375 degrees F. 2. Mix all dry ingredientS together. Cut butter into flour mixture until it resembles cornmeal. 3. Beat the egg slightly into the orange juice; add liquid mixture to dry mix and gently shape dough into a ball. 4. Cut the ball in half, and pat each half out on a floured surface into a circle about 1/2 inch thick, and 8 inches around. Cut into wedges and place on a baking sheet. 5. Bake 15 to 20 minutes, until golden brown. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jamie.wernitznig@his.com (Jamie Wernitznig) SAVORY CHEESE SCONES ==================== Ingredients: ------------ 2 cups flour 2 tsp baking powder 1/2 tsp salt 1/8 tsp cayenne pepper 1 1/2 cups grated Cheddar cheese 3 tblsp Parmesan cheese 1/3 cup butter 1/3 cup milk 2 eggs Instructions: ------------- 1. Preheat oven to 400 degrees F. 2. Combine all dry ingredients, stir in cheeses and toss well. 3. Cut in butter. Combine eggs and milk, add to flour mixture and gently knead to form a stiff dough. 4. Cut dough ball into halves and pat each half into an 8" diameter, 1/2" thick circle. Cut into wedges, place wedges on a baking sheet and bake 15 to 17 minutes, until lightly browned. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: io71245@maine.bitnet SCONES ====== Ingredients: ------------ 2 c flour 4 t baking powder 2/3 c milk 2 eggs 2 T sugar 2 T melted BUTTER (oleo won't do) Instructions: ------------- Combine flour and baking powder in medium bowl; stir in milk. Beat eggs till light and fluffy, add sugar and butter. Mix with milk mixture until smoothish, like for pancakes. Drop by large tablespoonfuls (those big soupspoons work well) onto a hot, -lightly- greased griddle (here's where that can of Pam works) and cook over moderately low heat until pale gold, turning several times. Serve -hot-, split and buttered or spread with jam. (I usually spread thinly with butter and run under broiler till lightly toasted.... The scones, silly, not me toasted!!) Surgeon General's warning: these are a highly addictive substance and should be used sparingly. :) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: morrissey@stsci.edu (Janet "Mostly Harmless" Morrissey) SCONES ====== Ingredients: ------------ 2 cups self-rising flour 1/2 tsp baking soda 3/4 cup buttermilk milk or egg for glaze, if desired Instructions: ------------- Heat oven to 350 degrees. Sift self-rising flour at least once into the mixing bowl. Stir soda into buttermilk until it begins to foam. Pour into well in center of flour and stir with fork incorporating just enough flour to make a very soft dough. Gather into ball and place on lightly floured board. Pat or roll into a circle, kneading very lightly. Use spatula to cut into 8 or 10 wedges. Transfer to greased baking sheet. To give scones a shine, brush with milk; for a golden gleam brush with an egg yolk beaten with a tablespoon of water. Bake for 10 to 12 minutes in upper third of oven. Wrap in linen napkin, tuck into basket and serve soon. Makes 8-10 scones. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: kati@glnserv.UUCP (Lady Dragon) SCONES ====== Servings: 5 Ingredients: ------------ 2 c All-purpose flour 2 T Sugar 1 t Baking powder 3/4 t Salt 6 T Butter/margarine - 3/4 stick 1 ea Egg 2/3 c Milk Instructions: ------------- Preheat oven to 400 degrees. Grease a large cookie sheet. In a large bowl, use a fork to mix flour, sugar, baking powder and salt. Cut (do not stir) butter in until the mixture forms coarse crumbs. In a cup, mix egg and milk together. Stir milk mixture into the flour mixture _all at once_ mixing just until ingredients are blended. Drop scone mixture by scant 1/4-cups about 1" apart on cookie sheet to make 12 scones. Bake 12-15 minutes or until scones are golden. Serve them warm or later. To save for later cool the scones on wire racks and wrap in a single layer of foil. To reheat, warm for 10 minutes or so in a 400 degree oven. About 190 calories each. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: vigil@esca.com (Sandra) SCONES ====== Ingredients: ------------ 2 Cup sifted flour 3 tsp baking powder 1 tsp salt 1/4 Cup shortening 2 Tbsp sugar 1/2 Cup milk 1 egg, slightly beaten Instructions: ------------- Mix the dry ingredients, then cut in the shortening, just as if you were making biscuits. Add the milk and egg -- you may need to add more flour if the dough is too sticky or more milk if it is too dry. It should be slightly moister/softer than a regular biscuit. Roll into a circle, about 1/4" thick, slightly thicker in the center. Cut into wedges (eight works well), and place on an ungreased baking sheet. Bake at 450 F for 10-12 minutes, until golden. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: shavelson@binah.cc.brandeis.edu (Susanne) SCOTTISH OAT SCONES =================== Ingredients: ------------ 1 1/2 c uncooked old-fashioned oats 1 1/2 c flour 1/2 c raisins or currants 2 T sugar 1 T baking powder 1 t cream of tartar 1 stick margarine, melted 1/3 c milk 1 egg, beaten Instructions: ------------- Mix together all dry ingredients. Mix together wet ingredients then add to the dry ing. Mix with a fork just until moistened (do not overmix). Form into a ball and then flatten on a greased cookie sheet into a circle about 8" across. Cut into 8 or 12 wedges. Bake 12-15 minutes at 425F. Cool on a rack. These freeze well in a plastic bag and can be reheated in the microwave. Wrap each one in a paper towel and zap for about 30 seconds. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mrwarden@phoenix.Princeton.EDU (Melissa Rhoads Warden) Source: May 1993 Bon Appetit TREACLE SCONES ============== Makes 8 Ingredients: ------------ 2 cups all purpose flour 1/4 cup firmly packed dark brown sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp salt 1/2 cup dried currants 1/4 cup (1/2 stick) unsalted butter 2 Tb dark molasses (do not use blackstrap) 3/4 cup buttermilk Melted butter sugar Instructions: ------------- Preheat oven to 425F. Sift flour, dark brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt into a large bowl. Add dried currants. Melt 1/4 cup unsalted butter with dark molasses in heavy small saucepan over low heat. Combine molasses mixture with buttermilk and por into dry ingredients. Mix dough until just blended. Gently knead dough on generously floured surface until smooth, about 20 turns. Divide dough in half. Pat out each dough piece into 5-inch diameter round. Cut each dough round into 4 wedges. Transfer dough wedges to ungreased cookie sheet, spacing 2 inches apart. Brush with melted butter. Sprinkle with sugar. Bake until scones are just firm to the touch, about 20 minutes. Serve scones hot. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: vigil@esca.com (Sandra) WHEAT AND HERB SCONES ===================== Ingredients: ------------ 1 1/2 Cup all purpose flour 1 1/2 Cup whole-wheat flour 1 Tbsp baking powder 1 tsp dry basil leaves 1/2 tsp dry oregano leaves 1/2 tsp dry thyme leaves 1/2 Cup butter or margarine 2 large eggs 1/2 Cup milk Instructions: ------------- In a large bowl mix dry ingredients. Add butter, and cut into flour mixture with a pastry cutter. Beat eggs and milk to blend, and set aside 2 Tablespoons of egg-milk mixture. Add remainder to flour mixture, and stir until just evenly moistened. Scrape dough onto a floured board or surface and knead about 6 turns or until dough holds together. Divide dough in half. Pat each half into a 3/4 inch thick round, 5-6 inches in diameter. Set rounds well apart on an oiled 12 x 15 inch baking sheet. With a knife, cut each round not quite through, to form 6 equal wedges. Brush rounds with reserved egg-milk mixture. Bake in a 400F oven until golden brown, about 18 minutes. Serve hot or warm, breaking along scores. Subject: Citrus Mousse Lines: 40 Citrus Mousse 1/3 cup sugar 1 envelope unflavored gelatin 1 1/2 teaspoons cornstarch 2 teaspoons finely shredded orange peel or tangerine peel 1 cup orange juice or tangerine juice 4 beaten eggs 2 tablespoons orange liqueur 6 egg whites 3 tablespoons sugar 1 1/2 cups whipping cream In a large saucepan combine the 1/3 cup sugar, gelatin and cornstarch. Stir in orange peel, orange juice and egg yolks. Cook and stir over low heat until gelatin is dissolved and mixture is slightly thickened. Remove from heat. Stir in orange liqueur. Chil to consistency of corn syrup, stirring frequently. Remove from the refrigerator. Immediately beat egg whites till soft peaks form. Gradually add the 3 tablespoons of sugar, beating till still peaks form. When gelatin mixture is partially set, fold in egg whites. In a large mixer bowl, beat whipping cream till soft peaks form. Fold into gelatin mixture. Chill till the mixture mounds when spooned. Turn into a 2 quart souffle dish. Cover and chill about 6 hours or till firm. Subject: Peach-Glazed Savarin Lines: 40 Peach Glazed Savarin 2 cups all purpose flour 1 package active dry yeast 2/3 cup milk 6 tablespoons butter 2 tablespoons sugar 1/2 teaspoon salt 3 eggs Savarin Syrup Peach Glaze 1 1/2 cups sliced strawberries, halved grapes, *or* sectioned oranges Creme Chantilly In a large mixer bowl combine 1 1/2 cups of the flour and yeast. In a saucepan heat milk, butter, sugar and salt just till mixture is warm (115 to 120) and butter is almost melted; stir constantly. Add to flour mixture, add eggs. Beat with an electric mixer on low speed for 1/2 minute, scraping bowl. Beat for 3 minutes on high speed. Using a spoon, stir in remaining flour. Cover; let rest 10 minutes. Spoon batter into a well greased 6 cup savarin mold or ring. Cover, let rise in a warm place till nearly double (about 40 minutes). Bake in a 350F oven for 25 to 35 minutes. Cool in pan 5 minutes; transfer to a wire rack over waxed paper. Wtih a fork, prick top of ring at 1 inch intervals. Prepare Savarin Syrup; gradually drizzle over warm ring till all the syrup is absorbed. Let stand 1/2 hour. Prepare Peach Glaze; spoon over all. To serve, fill center of ring with desired fruit. If desired, preare Creme Chantilly to spoon onto slices. Savarin Syrup: In a saucepan combine 1 1/2 cups peach nectar and 1/2 cup sugar. Bring to a boil; remove from heat. Stir in 1/2 cup rum. Peach Glaze: In a saucepan heat and stir one 12 ounce jar peach jam over low heat till melted. Strain. Creme Chantilly: In a mixer bowl combine 1 cup whipping cream, one tablespoon powdered sugar and 1 teaspoon vanilla, beat till soft peaks form. Subject: 90 Minute Cinnamon Rolls Lines: 29 3 1/4 cups of all-purpose flour, divided 1 envelope Fleischmann's Quick Rise Instant Yeast 1/4 cup sugar 1/2 tsp salt 3/4 cup milk 1/4 cup water 1/4 cup margarine 1 egg 1 cup firmly brown sugar 1 tbsp cinnamon 1/2 cup margarine, softened 1/2 cup raisins, optional SET aside 1 cup all purpose flour from total amount. MIX remaining flour, yeast ,sugar, and salt in large bowl. HEAT milk, water, and 1/4 cup margarine until hot to touch, 125F-130F. STIR hot liquid into dry ingredients. MIX in egg. MIX in enough reserve flour to make a soft dough, that does not stick to the bowl. TURN out onto floured board and knead 5mins. COVER dough and let 10mins MIX brown sugar, cinniamon, & margarine together. ROLL dough into 12x9inch rectangle. SPREAD with cinnamon mixture. Sprinkle with raisins. ROLL up from long side, jelly-roll style; pinch to seal the seam. CUT into 12 equal slices with a sharp knife. PLACE cut side up in large greased muffin cups; place on baking sheet over a shallow pan half-filled with boiling water. COVER dough and let rise 20 mins. BAKE at 375F for 20mins or until browned. Remove from muffin cups to cool. Serve warm makes 12 buns. Subject: Corn Pudding Lines: 20 CORN PUDDING 1 pint corn 1 cup milk 2 eggs 1 Tbsp cornstarch 1 Tbsp sugar dash vanilla nutmeg (to taste) Mix ingredients together and put into a greased baking dish. Bake 350 deg F for 35 - 40 minutes. Subject: COLLECTION: Cinnamon Rolls Lines: 278 Title: T.J. Cinnamon's Cinnamon Rolls Keywords: Prep. time: 45 minutes plus rising Baking time: 25 to 30 minutes 2 pkg active dry yeast 1/2 cup warm water (105-115 degrees F) 1/3 cup + 1/2 teaspoon sugar 4-5 cup flour 1 tsp salt 1 cup milk, scalded and cooled to 110 1/3 cup salad oil 2 ea eggs, room temperature Filling: 1/2 cup butter, softened 1 cup packed brown sugar 1/2 cup granulated sugar 2 Tbs cinnamon Icing: 1 cup sifted confectioner's sugar 2-3 Tbs warm milk 1 tsp vanilla extract In cup dissolve yeast in water with 1/2 teaspoon sugar. Let stand for 5 minutes. In mixer bowl combine 3 cups flour, remaining 1/3 cup sugar and the salt. At low speed gradually beat in milk, oil, eggs and yeast mixture; beat until well blended. Beat in additional flour (about 1 1/2 cups) until dough pulls away from the sides of bowl. On floured surface knead dough until smooth and elastic, 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover and let rise in a warm, draftfree place until doubled in bulk, 1 hour. Filling: In mixer bowl beat all ingredients until smooth; set aside. Grease two 9 inch round cake pans. On lightly floured surface roll dough into an 18x10" rectangle. Spread with filling. Roll tightly from long side. Cut into fourteen 1 1/4 inch slices. Place 1 roll cut side up in center of each pan. Arrange remaining rolls in a circle of 6 around the center roll. Cover and let rise until doubled in bulk, 30 to 40 minutes. Preheat oven to 350 degrees. Bake 25 to 30 minutes, until golden brown. Cool in pans 10 minutes. Invert onto wire racks, then invert again to cool. Icing: In medium bowl whisk all ingredients until smooth. Drizzle over cooled rolls. (Can be made ahead. Wrap well and freeze up to 1 month. Thaw, wrapped, at room temperature.) Makes 14 rolls. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta ~Title: Sour Cream Cinnamon Rolls Servings: 12 rolls Keywords: 1 cup dairy sour cream 2 Tbs shortening 1/2 cup sugar 1/4 tsp baking soda 1 tsp salt 1 pkg active dry yeast 1/4 cup lukewarm water 1 egg 3 cup sifted flour 2 Tbl soft butter 1/3 cup brown sugar (packed) 1 tsp ground cinnamon Confectioner's Sugar Icing (recipe follows) Heat sour cream in saucepan until lukewarm. Combine sour cream, shortening, sugar, baking soda and salt in large bowl. Sprinkle yeast on lukewarm water, stir to dissolve. Add yeast and egg to sour cream mixture. Gradually mix in enough flour to make a soft dough. Turn out on floured surface and knead lightly for one minute. Form into a ball and let rest 5 minutes. Roll into 13 X 9" rectangle. Spread with butter. Sprinkle with brown sugar and cinnamon. Roll up like jelly roll from long side. Cut into 12 slices. Place in greased 13 X 9 X 2" baking pan. Let rise until doubled. About 1 1/2 hours. Bake in 375 degree oven 22 minutes or until golden brown. Remove from pan, cool on rack. While warm, drizzle with confectioners sugar icing. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta ~Title: Cinnamon Rolls Keywords: 2/3 cup milk 1/2 cup sugar 1 1/4 tsp salt 6 Tbs shortening melted oleo 2/3 cup warm water 3 tbs sugar 3 ea cakes yeast 3 ea eggs, beaten 3 cup sifted flour 3 cup sifted flour 1 1/2 tsp cinnamon 3/4 cup brown sugar 1/2 cup raisins Scald milk, add 1/2 cup sugar, salt and shortening. Cool to lukewarm. In another bowl, place 2/3 cup warm water, 3 tablespoons sugar, and yeast. Let yeast dissolve. In mixer bowl put milk mixture and yeast mixture along with the 3 eggs and 3 cups flour. Beat at high speed for a few minutes. Turn mixer to low and add last 3 cups flour. Put into a floured bowl and knead. Put into a greased bowl and let rise for 1 hour. Punch down. Divide in 1/2. Roll out each 1/2 into a rectangle abour 1/4 inch thick. Brush with melted oleo (or butter). Mix brown sugar, raisins and cinnamon. Sprinkle onto dough. Roll as for jelly-roll. Cut into 1 inch slices. Put in greased pans. Cover and let rise for 30 minutes. Bake at 400 degrees until good and browned (15 to 20 minutes). Watch carefully. Ice with mixture of confectioner's sugar and coffee. Yeild two dozen. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta ~Title: Philadelphia Cinnamon Buns Keywords: 6 Tbs butter 1/2 cup + 2 Tbs sugar 2 cup flour 1 tsp salt 4 tsp baking powder 1 egg, beaten 1/2 cup water 2 tsp cinnamon 4 Tbs raisins 2 Tbs brown sugar * Melt 4 Tbsp. butter. Cool. Sift 2 Tbsp. sugar with flour, salt and baking powder. Add beaten egg and 2 Tbsp. of the melted butter to water, and add slowly to dry ingredients to make soft dough. Knead lightly. Roll out 1/4" thick on floured board; brush with remaining melted butter. Mix 1/2 cup sugar and cinnamon; sprinkle with raisins over dough. Roll as for jelly roll. Refrigerate 1 hour. * Cream 2 Tbsp. butter with 2 Tbsp. brown sugar. Spread this mixture on bottom and sides of a 2 or 10" cast-iron baking pan (or skillet), and heat just long enough for butter to melt. Cut dough into 1" pieces and place with cut edges up on pan, about 1/2" apart. Lots of cinnamon-sugar will fall out when you cut the buns. Sprinkle this on top of the pieces in the pan. * As oven heats to 400 degrees, allow dough to stand 15 minutes. * Bake 25 minutes. Remove from pan at once, turning upside down to serve. Buns will expand to form a large cake. There will be about a dozen buns. Pull apart to eat. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta ~Title: Sour Cream Cinnamon Rolls Keywords: 1 cup dairy sour cream 2 Tbl shortening 1/2 cup sugar 1/4 tsp baking soda 1 tsp salt 1 pkg active dry yeast 1/4 cup lukewarm water 1 egg 3 cup flour 2 Tbl soft butter 1/3 cup brown sugar, packed 1 tsp ground cinnamon Confectioner's Sugar Icing (recipe follows) Heat sour cream in saucepan until lukewarm. Combine sour cream, shortening, sugar, baking soda and salt in large bowl. Sprinkle yeast on lukewarm water, stir to dissolve. Add yeast and egg to sour cream mixture. Gradually mix in enough flour to make a soft dough. Turn out on floured surface and knead lightly for one minute. Form into a ball and let rest 5 minutes. Roll into 13 X 9" rectangle. Spread with butter. Sprinkle with brown sugar and cinnamon. Roll up like jelly roll from long side. Cut into 12 slices. Place in greased 13 X 9 X 2" baking pan. Let rise until doubled. About 1 1/2 hours. Bake in 375 degree oven 22 minutes or until golden brown. Remove from pan, cool on rack. While warm, drizzle with confectioners sugar icing. CONFECTIONERS SUGAR ICING -------------------------- Combine 1 cup sifted confectioner's sugar, 2 Tbsp light cream or milk and 1 tsp vanilla. Beat until smooth. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta ~Title: Mom's Cinnamon Rolls (Dorothy Schmidt) Keywords: These rolls have alot of layers due to how thin the dough is rolled out. Mrs. Schmidt says that beating the ingredients a real lot is what makes this come out well. There is also a trick to getting the sprinkled water just right, just a few drops, here and there. 12 Cup Flour 3/4 cup margarine 3 cup water 1 cup sugar 3 pkg yeast 1-1/2 tbs salt 3 ea eggs Brown Sugar 1 cup Butter Sprinkle yeast in 3 cups of warm water with 1 tbsp. sugar, mix and let sit 10 min. Add 3 cups of flour and beat well with beater. Let rise until spongy (30 min.) Beat 3 eggs really well, 5 minutes (Frothy & Fluffy). Soften margarine and add 1 cup sugar and beat really, really well till very creamy. Add to eggs and beat till very well blended and add salt. Add egg mixture to sponge mixture. Add approximately four to 5 cups flour and beat with a beater really well till smooth. Continue adding flour (4 more cups) one cup at a time, beating with a wooden spoon. When it is hard to stir put the rest of the flour on a board and put the dough in the middle and knead. (You don't have to knead in all the flour-only until not sticky and easy to handle. Put the dough in a warm oven and cover with a damp cloth. Let rise until doubled (about 1 hour.) Fix pans for Rolls. Grease 2 large rectangular baking pans with margarine. Sprinkle liberally (not packed) (1/4" deep) with brown sugar and dot liberally with butter (1 stick per pan) Sprinkle very lightly with water to keep the sugar from burning and sticking. Punch down dough and let rise 1/2 hour more. Turn out and take 1/2 of the dough and roll out to 1/2" thick rectangle. Spread with soft butter (over all of rectangle) and sprinkle with sugar and cinnamon. Roll up jelly roll style, pulling to stretch dough while rolling. Cut roll into 1" thick slices. Place in pan-just touching (don't crowd) let rise (covered with a damp cloth) until above the pans. Bake at 325-350 for 20-25 min. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta ~Title: Best ever Cinnamon Rolls (Raisin Pecan Cinnamon Rolls) Keywords: "The best part about making this recipe is that the dough can be mixed and the rolls filled and shaped the night before. When you awake in the morning, just bake. Waiting for the rolls to come out of the oven is the hardest part" 4.5-5 cup flour 1 pkg dry yeast 1 cup milk 1/3 cup butter 1/3 cup sugar 1/2 tsp salt 3 eggs 3/4 cup packed brown sugar 1/4 cup flour 1 Tbs ground cinnamon 1/2 cup butter 1/2 cup light raisins 1/2 cup chopped pecans 1 Tbs half-and-half or light cream 1 x Powdered Sugar Glaze (to follow) In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast. In a small saucepan heat the milk, the 1/3 cup butter, the 1/3 cup sugar, and salt just till warm (120 degrees to 130 degrees) and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place till double (about 1 hour). For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining butter till crumbly; set aside. Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12" square. Sprinkle filling over dough square; top with raisins and pecans. Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2" pieces. Arrange dough pieces, cut side up, in a greased 12" deep-dish pizza pan or a 13x9x2" baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate rolls 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes (Or, for immediate baking, don't chill dough. Instead, cover loosely; let dough rise in a warm place till nearly double, about 45 minutes). Break any surface bubbles with a greased toothpick. Brush dough with half-and-half or light cream. Bake in a 375 degree oven for 25 to 30 minutes or till light brown. If necessary to prevent overbrowning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half or light cream. Cool for 1 minute. Carefully invert cinnamon rolls onto a wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 rolls. VARIATION: Apple Cinnamon Rolls: Prepare rolls as directed, except substitute 1 cup finely chopped apple for the raisins in the filling. POWDERED SUGAR GLAZE: In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 tsp. corn syrup, 1/2 tsp. vanilla, and enough half-and-half or light cream (1 to 2 Tbsp.) to make of drizzling consistency. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta ~Title: Cinnamon Rolls Keywords: 1/2 lb sugar 3/4 tbs salt 1 cup + 2 tbs shortening 5 ea eggs 3 cup milk 1.5 oz yeast 6 tbs water 3 lb flour 1/4 tsp vanilla Mix together sugar, salt, and shortening. Add eggs, milk and yeast dissolved in water. Blend. Add flour and vanilla and mix approximately 4 mins. or until a smooth dough is formed. Let rise for approximately 2 hours. Punch and let rest 20 mins. Divide dough into pieces of 1 1/4 lb. each. Round up and let rest 10 mins. Roll out each piece into a rectangular sheet 1/4 inch thick and 12 inches wide. Brush with melted butter and sprinkle generously with cinnamon-sugar-nut mix Raisins may be added if desired. Roll as for jelly roll and seal. Cut into pieces 1 inch wide. Place cut surface down on greased baking sheets 1/2 inch apart. Let rise until pieces are double in size. Bake at 400 degrees approximately 15 mins. Ice while warm. Makes 6-7 dozen. Cinnamon Sugar Mix 2 1/4 cups sugar 2 tbsp cinnamon 1 tbsp shortening Blend all ingredients together well. ICING Mix together over low heat: 2 cups sifted powdered sugar, 3 tblsps. margarine, a little warm milk to achieve icing consistency and 1 tsp. maple flavoring. Ice and sprinkle ground nuts on top. Subject: Re: request: Key Lime pie Lines: 19 Here's an easy key lime pie recipe. 1 pre-baked pie shell. (I use the Pillsbury frozen ones that are folded in quarters.) 2 cans sweetened condensed milk 2 egg yolks 3/4 cup Nellie & Joe's key lime juice Beat the egg yolks. Mix with the milk. Slowly add the key lime juice and stir to blend. (I do all of this by hand.) Put in pie shell. Bake for 9-11 minutes or until set. Chill for 2 hours. Top with whipped cream or meringue. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately. Serves 2-6 Subject: COLLECTION: Peach Pie Lines: 210 Title: Deep Dish Peach Pie Categories: Pies, Desserts, Fruits Yield: 8 servings 2 T Lemon Juice 1 1/2 lb Fresh Peaches (6 c sliced) 1 1/4 c Sugar 2 T Sugar 1/8 t Salt 1/4 t Cinnamon 1/4 t Nutmeg 3 T Flour 4 T Butter 1 c Heavy Cream, Whipped juice over peach slices in large bowl. Mix 1 1/4 cup sugar with the salt, nutmeg, cinamon and flour. Add to peaches. Toss until evenly coated. Spread in 1 1/2 quart baking dish. Dot with butter. Roll out pastry to to cover dish with 1 1/2 inch overhang. Press pastry to edge of dish and flute edge. Cut 3 vents in top. Sprinkle with remaining sugar. Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more. Serve with whipped cream. Makes 1 pie Preheat oven to 450 degrees Prep. time: 1 hour ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: GEORGIA PEACH PIE Categories: Pies, Desserts Yield: 10 servings -----------------------------------CRUST---------------------------------- - 2 c Flour, all purpose 3/4 c Butter 1/4 t Salt ----------------------------------FILLING--------------------------------- - 2 T Freshly squeezed lemon juice 2 T Milk 8 ea Peaches,peeled,1" slices 1/4 c All-purpose flour 1 t Grated lemon peel Prepare Crust: In large bowl,combine 2 cups flour and salt;using pastry blender or two knives,cut in butter until mixture resembles coarse crumbs.Sprinkle 5 to 6 tbsp. cold water,1 tbsp. at a time,over flour mixture;toss with fork to blend lightly but evenly.When mixture forms ball,knead gently 2 or 3 times.Divide dough in half.On lightly floured surface roll our half dough to 12" circle;fit into 9" pie plate;trim,leaving 1" overhang.Roll out remaining half dough to 12" circle;using sharp knife cut circle into ten strips,each about 1" wide;set aside.Heat oven to 375 degrees. Prepare filling: In large bowl,combine peaches,sugar,1/4 cup flour,lemon juice and grated peel;toss well.Pour filling into prepared crust.Arrange reserved strips of dough in lattice pattern over filling;trim strips to match lower of crust overhang.Dampen overhang lightly with water;turn up over ends of strips and seal.Flute edge decoratively.Brush lattice strips and edge of crust with milk;bake 50 minutes until bubbling and crust is golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: PEACH PIE Categories: Pies, Desserts Yield: 6 servings -----------------------------------CRUST---------------------------------- - 3/4 c Whole wheat pastry flour 1/4 c Soy flour 1/4 c Sesame seed 1/2 ts Each;salt,baking powder 1/3 c Cold margarine 1/4 c Cold water ----------------------------------FILLING--------------------------------- - 6 oz Peach nectar 1 pk 1 scant t unflavored gelatin 1/3 c Orange juice concentrate 1/4 ts Vanilla Dash almond extract 1 c Plain low fat yogurt 1 lb Peaches,peeled and sliced * * Save a few pieces for garnish Mix together flours,seeds,salt and baking powder.Cut in margarine with a pastry blender until mixture resembles large coarse crumbs. Sprinkle in water and stir with fork to make a ball.Turn out onto a floured board and shape into a ball,the flatten slightly.Wrap in plastic and chill for 1 hour.Roll out chilled crust to fit one 9" pie plate.Crimp edges and prick bottom and edges of pie crust with a fork.Bake in a preheated 450 degree oven for about 10 minutes or until golden brown.Cool thoroughly,then chill for 1/2 hour. Place the nectar in a small saucepan,and sprinkle in the gelatin. Let the gelatin soften for a few minutes,then heat the mixture,stirring it,until the gelatin is dissolved.Stir in the orange juice concentrate vanilla and almond extract.Chill the mixture until it is the consistency of raw egg whites,then whip the mixture with an egg beater or electric mixer until it is fluffy.Fold in yogurt and whip the mixture again.Arrange half the peach slices on the bottom of the chilled crust.Pour in two thirds of the yogurt mixture.Arrange another layer of peaches on top of this and pour in the rest of the yogurt mixture.Chill pie until it has set.If desired,garnish with reserved peach slices when it has nearly set.Makes a 9" pie. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Streusel Cream Peach Pie Categories: Pies, Desserts, Fruits Yield: 8 servings -----------------------------------CRUST---------------------------------- - 1 x Pastry for 9 inch Pie ----------------------------------FILLING--------------------------------- - 10 ea Fresh Peaches 1/2 c Sugar 1/2 t Nutmeg 1 ea Egg 2 T Cream -------------------------------CRUMB MIXTURE------------------------------- 1/4 c Brown Sugar 1/4 c Softened Butter 1/2 c Flour Preheat oven to 425F. Place peaches in the 9" crust in the pie plate. Sprinkle with 1/2 cup sugar and nutmeg. Beat together egg and cream and pour over peaches. Crumb Mixture: Mix together until crumbly: brown sugar, butter and flour. Sprinkle crumb mixture over peaches. Bake at 425 degrees for 35 to 45 minutes. Serve slightly warm, alone or with ice cream, whipped topping or sour cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Pie Categories: Desserts, Dinner, Mcdougall p, Pies & past Yield: 8 servings Filling: 4 c Fresh peaches; sliced 1/3 c Apricot preserves; no-sugar 2 ts Lemon juice 1/8 ts Nutmeg 3 tb Whole-wheat flour Topping: 1 tb Maple sugar; pure 1/2 ts Vanilla extract 1/8 c Oatmeal; quick cooking 1 tb Cornmeal Preparation Time: 1:15 Preheat the oven to 375 degrees. Place the sliced peaches in a 9-inch pie plate. Stir the preserves, lemon juice, and nutmeg together and spoon over the peaches. Sprinkle with flour and toss gently. Bake for 30 minutes. Meanwhile, make the topping. Combine the maple syrup and vanilla, pour over the oats and cornmeal, and mix well. Reduce the oven to 350 degrees and remove the peach filling. Crumble the topping mixture over the filling and return the pie to the oven for 15 minutes. Serve warm or cold. Subject: COLLECTION: Fruit Moussi Lines: 162 Title: Gateau de Mousse a la Nectarine Categories: Confections Yield: 1 servings Nectarine mousse: 1 1/2 lb Nectarines 1/2 c Sugar 5 ts Unflavored gelatin 1/4 c Lemon juice 1/4 c Peach schnapps 1 1/2 c Heavy cream, well chilled Genoise cake (see recipe) Peach syrup: 1/4 c Sugar 1/3 c Peach schnapps Peach glaze: 1 1/4 ts Unflavored gelatin 3/4 c Peach preserves or jam 3 tb Peach schnapps Halve, pit, and chop nectarines and, in a heavy saucepan, combine them with sugar and 1/2 cup water. Bring to a boil, stirring, and cook it at a slow boil, stirring occasionally, for 15 minutes. In a food processor, puree the mixture and force it through a fine sieve into a large bowl, pressing hard on the solids. In a small saucepan, sprinkle gelatin over the lemon juice and schnapps, let it soften for 5 minutes, then heat mixture over low heat, stirring, until gelatin has dissolved. Stir gelatin into nectarine puree, blending the mixture well. Let it cool to room temperature. In a chilled bowl, beat the cream until it holds soft shapes, (not as stiff as soft peaks) and fold it into the nectarine mixture. Trim the Genoise and cut it into three layers, horizonally. Peach Syrup: In a small saucepan, combine the sugar and 1/4 cup water. Bring to a boil, stirring until sugar is dissolved, and stir in the schnapps. Let the syrup cool to room temperature. Assembly: Center one layer in the bottom of a 9-1/2-inch springform pan and brush with half the peach syrup. Pour half the mousse over the cake and top it with another layer of Genoise. Brush with the remaining peach syrup and pour the remaining mousse over the cake, rapping on the side of the pan to expel any air bubbles and smoothing the surface. Chill for 2 hours, or until it is set. Peach Glaze: In a small bowl, sprinkle gelatin over 3 Tbsp cold water and let it soften for 5 minutes. In a small saucepan, combine the preserves and schnapps, bring mixture to a boil, stirring, and simmer it for 1 minute. Remove pan from heat, add gelatin mixture, stirring until gelatin is dissolved, and strain the mixture through a fine sieve into a bowl, pressing hard on the solids. Assembly: Pour all but about 2 Tbsp of Peach Glaze over top of the mousse cake, covering it completely, and chill the cake for 2 hours, or until glaze is set. While cake is chilling, in a food processor, grind the remaining Genoise layer into fine crumbs. Toast the crumbs in a jelly-roll pan in a preheated 350f oven for 5-8 minutes or until they are golden. Reserve. Cut half the nectarine into thin slices, and arrange them decoratively on top of the cake in a pinwheel pattern. Brush the remaining glaze over the nectarine slices and chill the cake, covered, for 1 hour, or until the newly applied glaze is set. Run a thin knife around the edge of the pan and remove the side of the pan. Working over a sheet of wax paper, coat sides of cake with the cake crumbs. Let cake stand at room temperature for 20 minutes before serving. a 1989 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Mousse Categories: Fruits, Desserts Yield: 8 servings 1 qt Strawberries, washed, hulled 3/4 c Suagr 1/2 c White Wine 1/2 c Cold water 1/2 c Boiling water 2 c Heavy cream, whipped 2 x Envelopes unflavored Gelatin Reserve several berries for garnish. Press remaining berries through a fine sieve [I used a blender]. Add sugar and wine; stir well; chill. Soften gelatin in cold water. Add boiling water; stir to dissolve; cool. Combine gelatin and strawberry mixture; beat until fluffy and slightly thickened. Fold in whipped cream. Pour into non-stick 2 qt mold (or very lightly oil one.) Chill at least 3 hours. Yield 8 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Mousse Cake Categories: Desserts, Cakes Yield: 10 servings ------------------------SPONGE CAKE------------------------ 3 ea Eggs, separated 1 x Pinch cream tartar 1/2 c Granulated sugar 1/4 t Grated lemon rind 1 t Vanilla 1/2 c All purpose flour 1 x Pinch salt ----------------STRAWBERRY YOGURT MOUSSE---------------- 1 1/2 ea Env unflavoured gelatin 1/4 c Cold water 2 c Whole strawberries 1/3 c Granulated sugar 2 T Lemon juice 1/2 c Plain yogurt 1/2 c Whipping cream ---------------------------SYRUP------------------------- 3 T Water 3 T Granulated sugar 2 T Strawberry or kirsch liqueur ---------------CREAM FROSTING AND GARNISH------------------ 2 c Stawberries 1 1/2 c Whipping cream 2 T Granulated sugar CAKE: Butter and flour the bottom and sides of a 9 inch spring form pan; set aside. In a large bowl beat whites and cream of tartar to soft peaks. Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks. In a separate bowl beat the yolks with remaining sugar until light yellow and thickened. Scrape yolks over whites, add lemon rind and vanilla and fold together. Sift flour and salt over batter, folding in gently but thoroughly. Transfer to prepared pan. Bake at 350 degrees F for 25 minutes or until the top springs back when lightly touched. Let cool in pan on wire rack. If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months. MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside. Rinse, hull and puree berries. In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar. Remove from heat. Warm softened gelatin over low heat until clear and syrupy. Stir into strawberry mixture. Transfer to a large bowl and chill to consistency of raw egg white. Whisk in the yogurt. Whip cream until form; fold into mousse and return to fridge. SYRUP: In a small saucepan bring water and sugar to a boil. Remove from heat, cool and stir in liqueur. ASSEMBLY: Using a long serrated knife, but cake into 2 thin layers. Place top half, but side up, in the botton of a clean 9 inch spring for pan. Drizzle half the syrup ivenly over the cut side of each of the 2 halves. Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides. Set remaining layer, cut side over mousse, pressing gently. Cover and chill thoroughly, overnight if possible. Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that for ahead. CREAM FROSING AND GARNISH: Rinse and hull berries. Slice thinly. Whip cream until it's stiff and firm. Sweeten with sugar and spread ivenly over top and sides of cake. Arrange berry slices in circle around the top and bottom edges of the cake. Refrigerate until serving time, which should be within the following hour or two. ----- Subject: COLLECTION: Blackberry Recipes Lines: 201 Title: BERRIES ROMANOFF Categories: Desserts, Fruits Yield: 8 servings 3 c Ripe strawberries, hulled -cut in half 3 c Raspberries 2 c Blackberries; (8 c total) 1 c Superfine (dessert) sugar 1/4 c Vodka 1/4 c Dark rum 1/4 c Grand Marnier Mix the liquor with the sugar and marinate the berries for several hours. Serve a portion of the Creme covered with the marinated berries, garnished with a chocolate leaf. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blackberry Cobbler Categories: Confections Yield: 1 servings 2 tb Cornstarch 1 1/2 c Sugar 1 tb Lemon juice 4 c Blackberries, picked over, r -insed & drained well 1 c Flour 1 ts Baking powder 1/2 ts Salt 6 tb Unsalted butter, cold, cut i -nto bits Vanilla ice cream In a large bowl, stir together the cornstarch an 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries, and combine the mixture gently but thoroughly. Transfer to an 8-inch cast-iron skillet. In a bowl, combine well the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough. Bring the blackberry mixture to a boil on top of the stove, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a preheated 400f oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream. a 1989 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: BLACKBERRY SAUCE Categories: Sauces, Fruits, Roberts Yield: 1 servings 1 lb Blackberries 3 tb Sugar 1 tb Lemon juice Serve this with duck. COMBINE BERRIES, sugar and lemon juice in a pot. Cover and cook until bubbling, about 10 minutes. Remove from the heat, place in a food processor and blend. Pass through a strainer to remove the seeds. Chill before serving. Can be frozen for up to 1 year. Makes 1 Cup MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: BLACKBERRY PRESERVES Categories: Jams/jellys, Fruits, Roberts Yield: 1 servings 1 lb Blackberries 1 lb Sugar 2 tb Lemon juice COMBINE ALL INGREDIENTS and let sit, covered, for 1 hour. Place in a pot, place over medium heat and cook until the mixture bubbles and thickens. Strain through a large strainer to remove the seeds. Follow manufacturer's directions for canning, or place in jars and store in the refrigerator. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blackberry Pie Categories: Pies, Desserts Yield: 6 servings 1 3/4 c Unsifted all-purpose flour 2/3 c Vegetable shortening 1 c Sugar 1 x Dash salt 1/2 t Salt 1/3 c Cold water 1/4 c All-purpose flour 4 c Washed fresh blackberries Sift together flour and salt in a mixing bowl.Cut in shortening with a pastry blender until mixture resembles large coarse crumbs. Sprinkle water over flour mixture,using a fork to stir it in gently to make it gather into a ball (the less water the better - just enough to hold it together).Turn out onto a lightly floured board and shape with your hands into two balls,one slightly larger than the other.Chill dough for 1 hour,then roll out large ball to fit the bottom of a 9 or 10" pie dish.Now,mix sugar and all-purpose flour in a separate bowl,then add a dash of salt and stir in berries.Pour mixture into the empty pie shell,then roll out remaining ball of dough to make top crust.Crimp and trim edges,then slash the top crust in several places.Bake in a preheated 375 degree oven for 25 to 30 minutes or until golden brown.Makes 1 - 10" pie. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blackberry Ice Cream Categories: Ice cream, Desserts, Fruits Yield: 1 servings 4 c Fresh Blackberries 1 c Water Sugar 2 1/2 c Whipping cream Blackberries for garnish Mint leaves for garnish Line strainer with two layers of dampened cheesecloth. Set over large bowl. Combine berries * and water in medium saucepan. Slowly bring to boil. Reduce heat and simmer gently until soft, about 10 minutes. Pour into cheesecloth-lined strainer. Let stand until juice has drained into bowl, about 30 minutes. Gently squeeze pulp to extract remaining juice. Measure berry juice into heavy medium saucepan. Add 1 cup sugar for each cup juice. Cook over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and boil syrup 2 minutes. Cool completely. Mix 2 1/2 cups syrup with cream. Refrigerate until well chilled. Process blackberry mixture in ice cream maker according to manufacturer's instructions; ice cream will be soft. Freeze in covered container several hours to mellow flavors. Garnish with fresh berries and mint leaves. *Can substitute unsweetened frozen blackberries, thawed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blackberry Lemon Ice Cream * Categories: Ice cream, Desserts, Freezer Yield: 1 servings 2 c Unsweetened blackberries - Fresh or frozen; mashed 1 cn Sweetened condensed milk 1/4 c Lemon juice 1 ts Grated lemon peel (opt) 3 c Half & half In large bowl, combine blackberries, milk, lemon juice and elmon peel. Stir in half & half. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes about 2 quarts. NOTE: 2 cups fresh or thawed frozen blueberries or raspberries, mashed, can be substituted for blackberries. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Makvlis Supi (Blackberry Soup) Categories: Soups, Fruits Yield: 6 servings 1 lb Blackberries 1 Clove garlic, minced 1/4 c Finely chopped cilantro 1 tb Finely chopped mint 2 tb Finely chopped thyme 1 Small onion, finely chopped 1 Small cucumber - peeled, seeded, & diced Salt 1 ts Wine vinegar Sour cream Crush blackberries and strain off juice. Add water to juice to make 3 1/2 cups liquid. Add garlic, cilantro, mint, thyme, onion, cucumber, salt to taste and vinegar. Stir well and chill. Pass with sour cream. Makes 6 servings. Each Serving Contains About: 56 calories; 52 mg sodium; 0 cholesterol; 0 fat; 13 grams carbohydrates; 1 gram protein; 3.76 grams fiber. Subject: Kahlua Mudslide Brownies Lines: 37 Kahlua Mudslide Brownies 2 C all-purpose flour 1/2 tsp baking powder 1/2 tsp salt 2/3 C unsalted butter 4 oz unsweetened chocolate, chopped 3 eggs 1 1/2 C sugar 4 Tblsp Kahlua 2 Tblsp Carolans Irish Cream 1 Tblsp vodka 3/4 C coarsely chopped walnuts (optional) Kahlua Glaze (recipe follows) Whole coffee beans (optional) Sift flour with baking powder and salt. In small saucepan, combine butter and chocolate. Set over low heat, just until chocolate is melted. Set aside. In bowl, beat eggs with sugar until light. Beat in dry ingredients, chocolate mixture, Kahlua, Irish cream liqueur and vodka. Fold in nuts. Pour into 13 x 9 inch pan and bake at 350F, about 25 min. Cool in pan. Spread with Kahlua Glaze. Decorate with whole coffee beans, if desired. Cut into squares and serve. Kahlua Glaze 1 1/4 C powdered sugar 3 Tbsp Kahlua In small bowl, blend sugar with Kahlua until smooth. Subject: Strawberry-Orange Milksha Lines: 20 Title: Strawberry-Orange Milk Shake Categories: Beverages Yield: 2 servings 1 c Sliced strawberries 1/2 Banana, peeled and sliced 1 c Orange juice 1/2 c Buttermilk Combine all of the ingredients in a blender and process until smoothly blended. Pour the shake into 2 tall glasses and serve. Nutrition Info: 124 calories; 1 gram fat; 26 grams carbohydrates; 2 mg cholesterol Subject: Lemon Tart Lines: 45 A LA CARTE'S LEMON TART Crust: 2 cups flour 1/4 cup sugar 3/4 cup (1 1/2 sticks) cold unsalted butter 1 egg, lightly beaten Filling: 4 eggs 5 egg yolks 1 cup fresh lemon juice 1 tablespoon grated lemon rind 1 cup sugar 1 cup (2 sticks) unsalted butter, cut into pieces Whipped cream, fresh raspberries and mint leaves (optional garnish) To make the crust: Combine flour and sugar. Cut in butter with a pastry blender or 2 knives. Add egg and stir until dough forms a ball. Cover and refrigerate until chilled through. On a lightly floured surface, roll dough 1/8 inch thick to fit a 10-inch tart pan. Line bottom of pan with aluminum foil. Place crust in pan and fill pan with rice or dried beans to keep crust from buckling. Bake in a preheated 400-degree oven for 10 minutes. Remove rice or beans and bake 3 to 4 minutes longer, until browned. Let cool thoroughly before filling. To make the filling: Beat eggs and yolks together in a bowl or the top of a double boiler. Add lemon juice and rind; whisk vigorously to combine. Gradually add sugar, whisking in each addition thoroughly. Place bowl over a pan of hot (not boiling) water. Stir constantly until mixture thickens enough to coat a spoon. Remove from heat and stir in butter. Mix thoroughly and pour into cooled crust. Chill. To serve, decorate with whipped cream, raspberries and mint leaves if desired. Serves 8. Subject: creme puffs Lines: 33 Would like to share this easy but delicious treat. Pre-heat oven to 400 degrees. In sauce pan heat 3/4 cup water and l/3 cup of butter or margerine. Bring to almost boiling. Remove from heat and add 3/4 cup of flour. Stir until well mixed and forms a ball. Add 3 eggs one at a time. Mix each egg well before adding the others. Drop by teaspoonful on a greased pan. Bake in 400 degree oven for 20-22 minutes. Make sure that you do not open the oven during this time. Depending on the size of spoon, this recipe makes 24 small puffs or l2 larger puffs. Fill with: make small box of vanilla pudding as box indicates. Whip l/3 cup of whipping creme and fold into pudding. Open each puff and fill with the creme filling. Drizzell puffs with melted chocolate. These I have been told by many are better than donuts!!! Jennifer Subject: White Chocolate Macadamia Brownies Lines: 36 White Chocolate Brownies 1 C unsalted butter 10 oz. white chocolate broken in pieces (I always use Lindt) 1 C sugar 4 teaspoons vanilla 4 large eggs 2 C flour 1 C coarsely chopped macadamia nuts Preheat oven to 325 F. Line a 13 x 9 x2 pan with foil, including sides and lightly grease. Melt butter and chocolate in microwave or double boiler over low heat until mixture is smooth, stirring often. Remove from heat and stir in sugar and vanilla. Beat eggs lightly and add to chocolate mixture. Stir well. (Mixture may appear curdled, but that's ok.) Add flour and nuts and stir just to combine. Transfer batter to pan and bake 30 - 35 minutes or until pale golden. Cool completely and left out of pan with foil; peel away foil and cut into squares. Yield: 24 - 32 squares ~Subject: Peanut Butter Fudge ~Lines: 61 Title: PEANUT BUTTER CHOCOLATE FUDGE Categories: Chocolate, Candy Yield: 24 bars 12 oz peanut butter chips 14 oz condensed milk 1/4 c butter 1/2 c Peanuts; chopped (opt) 16 oz chocolate chips, semi-sweet Line an 8 inch (or you can use a 9x13 inch) pan with wax paper. Melt peanut butter chips, 6 oz condensed milk and 2 Tbsp butter, stirring occasionally. Remove from heat. Stir in peanuts. Spread in pan. In another saucepan, melt chocolate chips, 4 oz condensed milk, and 2 Tbsp butter. Spread on top of peanut butter mixture. Chill 2 hours, until firm. Turn onto cutting board. Peel off paper and cut int squares. Store tightly covered. Title: PEANUT BUTTER FUDGE Categories: Candy Yield: 12 squares 1 c Sugar 2 T Butter 1 ts Vanilla 1/4 lb Peanut butter 1 c Brown sugar 1/2 c Evaporated milk 1 c Marshmallows 1 ds Salt Cook sugar, butter, milk, and salt to soft ball stage (234 - 238 F). Add the marshmallows and peanut butter just before removing from the fire. Do not stir. Cool to room temperature. Add flavoring. Beat until mixture is creamy, thick, and will hold its shape when dropped from a teaspoon. Pour into well-buttered, shallow pan. Cut in squares. Subject: Brownie Banana Split Pizza Lines: 33 BROWNIE BANANA SPLIT PIZZA Serves: 10 INGREDIENTS 1 12.9 or 15 oz. brownie mix 8oz. soft cream cheese 14 oz. sweet condensed milk 1/2 c. frozen orange juice concentrate 1 tsp. vanilla 2 Tbls. lemon juice sliced bananas and strawberries 1 oz. semi-sweet chocolate 1 Tbls. butter Preheat oven to 350 degrees. Prepare brownie mix as package directs. On a greased pizza pan, press batter in a 12" circle. Bake 15-20 minutes. Cool. In a small mixer bowl, beat cream cheese until fluffy. Gradually beat in the sweet condensed milk until smooth. Stir in orange juice concentrate and vanilla. Chill this mixture throroughly. Spoon fulling over crust. Dip banans in the lemon juice so they don't turn brown. Arrange banans and strawberries over the "sauce". In a saucepan, over low heat, melt chocolate in butter. Drizzle over the top. Chill immediatly. Keep in the fridge if there's any leftover. Write back and tell me how you like it. ~Subject: Apple and Pear Compote ~Lines: 19 APPLE AND PEAR COMPOTE Preparation time: 10 minutes Cooking time: 5 minutes Yield: 2 1/2 cups 2 tablespoons unsalted butter 1 large each, unpeeled, cored, diced: apple, pear 1/4 teaspoon each: allspice, nutmeg Juice and grated rind of 1/2 lemon 3/4 cup pure maple syrup 1. Melt butter in a large skillet over high heat. Add apple, pear and spices; cook, stirring often, until fruit begins to soften, 3 to 4 minutes. Add lemon juice and rind; cook 1 minute longer. Add syrup, heat through and then remove from heat. Serve hot over griddle cakes. Subject: Peach Cobbler Pie Lines: 30 PEACH COBBLER PIE Preparation time: 35 minutes Cooking time: 50 minutes Yield: One 9-inch pie 5-6 large, ripe peaches, peeled, pitted, thickly sliced 3/4 cup sugar, divided use 3-4 tablespoons cornstarch 1 tablespoon fresh lemon juice 1 9-inch single-crust pie shell 1/2 cup all-purpose flour 1/4 cup (half a stick) unsalted butter, softened 1/4 teaspoon freshly grated nutmeg 1/4 cup sliced almonds 1. Heat oven to 400 degrees. 2. Combine peaches, 1/2 cup sugar, cornstarch (using the larger amount if peaches are very juicy) and lemon juice in a large bowl; toss lightly. Transfer to pie shell. 3. Combine remaining 1/4 cup sugar, flour, butter and nutmeg in a small bowl; mix until combined. Sprinkle over peaches, then add almonds. 4. Place pie pan on a baking sheet. Bake until golden, 40 to 50 minutes. Subject: Peaches Piedmont-Style Lines: 29 PEACHES PIEDMONT-STYLE Preparation time: 20 minutes Cooking time: 30 minutes Yield: 6 servings 7 medium peaches 2 tablespoons sugar 1 tablespoon butter, softened 8 amaretti cookies, finely chopped 1 egg yolk 1 teaspoon rum 1 ounce chocolate, chopped 1. Heat the oven to 375 degrees. Cut 6 of the peaches in half and scoop out about a teaspoon of pulp from each peach half, putting the pulp in a separate bowl. 2. Peel and pit the remaining peach. Roughly chop and place in the bowl with the pulp. Add the remaining ingredients to the pulp and mix well. 3. Fill the peach halves with the pulp filling and place in a buttered baking dish just large enough to hold the peaches. Bake until tender, about 30 minutes. Serve warm or at room temperature. Subject: Tangerine Sherbet Lines: 38 Tangerine sherbet 6 to 8 servings Preparation time: 25 minutes Freezing time: varies 4 to 5 pounds tangerines (10 to 12 medium), such as Minneola, Fairchild, Kinnow or Honey 1 cup minus 1 tablespoon sugar Cognac, brandy or orange liqueur to taste Mint leaves for garnish 1. Using a zester or flat grater with 1/16-inch holes, make long shred from rind of 1 tangerine. Reserve the shreds. 2. Cut tangerines in half. Squeeze juice from tangerines into large nonaluminum bowl. Save shells if desired to use as serving cups. 3. Put 1 cup of the juice and sugar into nonaluminum saucepan. Heat just until sugar dissolves. Stir warmed mixture into remaining juice. Add reserved shreds. Stir in cognac 1 teaspoon at a time to desired taste. 4. Refrigerate until cold.. Then freeze in ice-cream machine according to manufacturer's directions. Then put in freezer at least 15 minutes before serving. (see note) 5. Let soften slightly before serving if necessary. Garnish with mint leaves. NOTE: If an ice-cream machine is unavailable, mixture may be still-frozen in shallow nonaluminum bowl or pan. Put into freezer and allow to freeze until mixture is solid 2 inches in from sides. Beat vigorously with fork. Repeat beating and freezing 2 more times. Subject: Nectarines Poached in Spiced Red Wine Lines: 36 NECTARINES POACHED IN SPICED RED WINE Preparation time: 15 minutes Cooking time: 16 minutes Chilling time: 24 to 48 hours Yield: 4 servings 2 cups rich red wine, such as zinfandel or merlot 1/2 cup sugar 12 each: whole allspice, black peppercorns 2 whole cloves1 imported bay leaf 6 large, ripe, firm nectarines, halved and pitted 1. Combine the wine, sugar, allspice, peppercorns, cloves and bay leaf in a medium non-reactive saucepan. Heat the liquid to a boil over medium heat, stirring until the sugar dissolves, about 2 minutes. 2. Add the nectarines and simmer, turning them once or twice in the syrup, until just tender, about 8 minutes. With a slotted spoon, transfer the nectarines to a bowl, discarding any loosened peels. Set the pan over high heat, bring the syrup to a boil, and simmer briskly until it is reduced to 1 cup, about 6 minutes. Pour the syrup over the fruit, cool to room temperature, and refrigerate, covered, 24 to 48 hours. 3. To serve, divide the nectarines among 4 chilled dessert bowls. Strain the syrup over the fruit and serve cold. Lines: 35 FRIED MEXICAN ICE CREAM Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint Vanilla ice cream OR -- other flavor 1/2 cup Crushed cornflake OR -- cookie crumbs 1 teaspoon Ground cinnamon 2 teaspoons Sugar 1 Egg Oil for deep frying Honey Whipped cream Keywords: Ices, Desserts, Mexican Servings: 4 Scoop out 4 to 5 balls of ice cream. Return to freezer. Mix cornflake crumbs, cinnamon and sugar. Roll frozen ice cream balls in half of crumb mixture and freeze again. Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to use. (For thicker coating, repeat dipping in egg and rolling in crumbs.) When ready to serve, heat oil to 350F. Place 1 frozen ice cream ball in fryer basket or on perforated spoon and lower into hot oil 1 minute. Immediately remove and place in dessert dish. Drizzle with honey and top with dollop of whipped cream. Continue to fry balls one at a time. Balls will be crunchy on outside and just beginning to melt inside. Makes 4 to 5 servings Lines: 39 Elephant Ears Serves: 15 1 tablespoon dry yeast 1 cup water, warm 1 cup milk, warm 3 tablespoons sugar 1 tablespoon salt 3 tablespoons shortening 4 to 4-1/2 cups all-purpose flour Oil for deep-fat frying TOPPING: 1 cup sugar 1 teaspoon ground cinnamon Dissolve yeast in water. Add milk, sugar, salt, shortening, and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. On a floured board, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and shape into 15 ovals, 5-1/2" wide by 1/8" thick. Heat 3-4 inches of oil to 375 degrees in deep fat fryer. Fry ovals, one at a time, 3 minutes per side or until golden brown. Drain. Mix sugar and cinnamon; sprinkle over warm pastries. Subject: COLLECTION: Cannolis Lines: 312 CANNOLI (SICILIAN) (Makes 25 shells_ 1 3/4 cups unsifted, regular all-purpose flour 1/2 tsp salt 2 tbs. granulated sugar=7F 1 egg, slightly beaten 2 tbs. firm butter, cut in small pieces about 1/4 cup sweet Marsala wine 1 egg white, slightly beaten shortening or salad oil for deep frying Ricotta Filling (see below) powdered sugar Chopped sweet chocolate and/or chopped pistachio nuts SHELLS Sift flour with salt and granulated sugar. Make a well in the center; in it place egg and butter. Stir with a fork, working from center out, to moisten flour mixture. Add wine, 1 tbs at a time, until dough begins to cling together. Use your hands to form dough into a ball. Cover and let stand for 15 minutes. Roll dough out on floured board about 1/16 inch thick. Cut into 3 1/2 inch circles (can also work with squares). With rolling pin, roll circles into ovals. Wrap around cannoli forms; seal edge with egg white. Turn out ends of dough to flare slightly. Fry two or three at a time in deep hot fat (350) for about 1 minute, or until lightly golden. Remove with tongs to paper towels to drain; let cool about 5 seconds; then slip out cannoli form, holding shell carefully. Cool shells completely before filling. Use pastry tube to fill. Sift powdered sugar over shell; garnish at ends. FILLLING(S): Process 2 lbs (4 cups) ricotta cheese in machine until very smooth. Fold in 1/12 cups unsifted powdered sugar and 4 tsp. vanilla. If you want CHOCOLATE ones, take a portion of the filling and add 1/4 cup chopped sweet chocolate. CHILL SEVERAL HOURS OR OVERNIGHT. Fill shells (very easy with small spoon, knife, or pastry bag since shells are firm). For the chocolate ones, sprinkle bits of chocolate at both ends. Dust all with powdered sugar. For pistachios (the best!) garnish ends with chopped pistachio nuts. FILL JUST BEFORE SERVING. CANNOLI ALLA SICILIANA Pastry Shells: 3 cup sifted pastry flour 1/2 tsp cinnamon 1/4 tsp salt 2 large eggs 2 Tbsp melted butter 1/4 cup sugar 2 Tbsp warm water 2 Tbsp white dry wine 1 pint oil 3 Tbsp chopped pistachio nuts 1/2 cup powdered or confectioner's sugar Filling: 1 1/2 lbs ricotta cheese or American pot cheese 3 Tbsp mild honey or 1/4 cup sugar 1/4 cup milk 1 Tbsp orange-flower water or almond extract 1 Tbsp diced citron 2 Tbsp chopped or shaved semisweet chocolate 1 Tbsp grated orange peel From the Art of Regional Italian Cooking by Maria Lo Pinto. Combine amd mix with a fork the first 5 ingredients. Dissolve sugar in warm water, add wine, and combine with flour mixture. Mix with wooden spoon until well blended. Toss on lightly floured board and knead until dough is soft, smooth, and manageable, about 10 minutes, adding a little more flour, sparingly as needed. Divide dough in 2 parts; cover and set aside in cool place 30 minutes. Roll out each piece of dough into noodle thinness; cut into pieces 3 by 4 inches, or into circles, with knife or fluted pastry wheel, and wrap each piece around wooden sticks or aluminum cannoli tubes, about 3/4 inch in diameter and 5 to 6 inches long. Lap over and press opposite ends of dough together. Drop 3 or 4 sticks thus covered at a time into 3-inch-deep hot oil or fat and cook about 1 minute, turning to brown evenly. Remove with tongs or perforated spoon; cool slightly and gently slip off sticks; carefully, to prevent cracking, place shells on absorbent paper. Fill (see below) when cold, just before serving, to keep shells crisp. Garnish ends with chopped nuts and dust with powdered or confectioner's sugar. (Yields about 2 dozen shells.) For Filling: Combine and blend first 4 ingredients and rub through sieve; add balance of ingredients; blend well and store in refrigerator until shells are ready to be filled. Variations: Fill shells with chocolate, coconut, or lemon pudding, whipped cream, or custard, as desired. If you want to make your own cannoli forms: Cut down a thin broomstick to 6-inch lengths; scrub with hot soap suds until clean and smooth; rinse in hot water and dry thoroughly. Metal or aluminum tubes about the same size may be purchased at hardware and department stores. =3D=3D=3D=3D=3D Cannoli Cream 1 lb Skim milk ricotta cheese 1/4 c Skim milk 1/4 c Orange marmalade 1/2 t Rum extract 1/3 c Golden raisins 1/4 c Slivered almonds, toasted Bittersweet chocolate, shaved In a blender or food processor, whir ricotta cheese, milk, marmalade, and rum flavoring until smooth. Stir in raisins. Refrigerate one hour or longer. Stir in almonds before serving. Divide mixture among 8 stemmed glasses. Sprinkle with shaved chocolate. Makes about 2 1/2 cups. Calories 159, Protein 8 g, Carbohydrate 16 g, Calcium 175 mg, Sodium 83 mg. % of calories: protein 20%, fat 40%, carbohydrate 40% Source: SNAP I made a variation with slightly fewer calories by substituting pureed frozen peaches for the marmalade, skipping the chocolate, and sprinkling the top with ground almonds. ---Mary I usually buy my cannoli shells, since it's so much easier. But I found this recipe for the shells on the back of my cannoli tube box: 3 cups all-purpose flour 3/4 cup port wine* 1 tbsp sugar 1 egg slightly beaten 1/4 tsp cinnamon oil for frying (*When I made them last, years and years ago, I think I used either red wine or maybe even orange juice as a substitute for the port) Sift flour, sugar and cinnamon. Add port wine and blend with pastry blender or fork. Knewad about 15 mnutes until smooth and stiff. Put in the refrigerator, covered for about 2 hours. Roll out one third of the dough until very thin. Cut into 5-inch circles (pancakes). Wrap (each) cannoli tubes with the pancake (one circle) and seal with egg. Cook the pancake on the tube in the fat (about 3/4 inch deep) until golden brown. Drain on a paper. Remove the tubes carefully. The filling is where I spent my effort. Best as I can remember, here's the recipe I used. 1 cup ricotta cheese 2 tbsp amaretto 3tbsp powdered sugar 1/2 tsp grated lemon peel (yellow only) 2 tbsp blanched almonds, finely chopped dash of cinnamon chopped raisins (I don't like citron, but if you do, use it.) finely chopped bittersweet chocolate Mix this all together and pipe it into the shells. Sprinkle the shells with powdered (confectioner's) sugar. some people roll/dip the ends in shaved chocolate or chopped nuts. Very very tasty and perfect with an after-dinner cup of espresso. Enjoy. Cate Cate Pillow "The highest form of bliss is living Author of "Simply Cooking" with a certain degree of folly" PO Box 1247, Oak Grove, VA 22443 --Erasmus kpillow@cns.cscns.com 00000000000000000000000000000000000000 Cannoli No. 3116 Yields 36 Cannoli 4 Cups All Purpose Flour, 1 Cup Sauterne Sifted 2 Egg Yolks 1 Egg FILLING: 1 Egg Yolk 2 Lb Ricotta 2 Tbls Olive Oil 1 tsp Vanilla 1/2 Lemon, Rind Only, 1/4 Cup Citron, Chopped Fine Grated 1/2 Cup Semi Sweet Chocolate 1/4 tsp Cinnamon, Ground Pieces 1 Tbls Instant Coffee 1/4 Cup Sugar Preheat the oil in the deep fryer. Put the flour in a bowl. Add the egg, first measure of egg yolk, oil, lemon rind, cinnamon, coffee and the first measure of sugar. Mix with your hands, adding just enough of the Sauterne to hold the ingredients together and form a dough. Turn out onto a floured board. Knead until smooth and elastic. Chill for several hours. Cut off pieces of dough about the size of walnuts. Roll out very thin on a well floured board. Cut rounds using a 5" cutter or saucer. Wrap each around a cannoli mold (or a piece of wood the thickness of a broom handle and about 5" long). Beat the second measure of egg yolks. Secure the overlapping part of each cannoli with egg yolk. Drop the cannoli, mold and all, into the deep fryer. Fry until well browned. Remove. Drain on absorbent paper. Cool slightly. Push the molds out one end. Cool completely. Combine the ricotta with the remaining filling ingredients. Fill the cannoli with the filling mixture. Serve. Well, I buy the shells. For one thing, I never, ever deep fry anything (not that I don't *eat* deep-fried; I just don't want to mess with it), and besides, the storebought seem fine to me. I beat a small container (12oz?) of ricotta with sugar to taste and a couple of tablespoons of Grand Marnier. Recently I've discovered something called "whipped cottage cheese" and that works as well. Then I mix in some miniature chocolate chips -- a handful or two. Meanwhile I melt some good chocolate together with another tablespoon or so of Grand Marnier to make a chocolate syrup. I stuff the shells with the ricotta mixture, drizzle the chocolate sauce over them, and serve with a couple of wedges of orange (peel peeled nearly off, Thai-style, so as to encourage eating). Rage away, meg CANNOLI 16 servings ----------------------------------FILLING---------------------------------- 1 1/2 c Whole-milk ricotta cheese; - well drained 3 tb Sugar 1 1/2 ts Cinnamon 1 1/2 c Milk chocolate; - coarsely chopped 1/4 c Pistachio nuts; - coarsely chopped -----------------------------------DOUGH----------------------------------- 1 c All-purpose flour 1 tb Sugar 1 tb Butter or lard 4 tb To 5 Tbl sweet Marsala wine - or dry white wine 2 c Vegetable oil Colored sprinkles Confectioners' sugar In a bowl, combine all the filling ingredients and mix well. Refreigerate, covered, until ready to fill the cannoli shells. To make the dough, place the flour in a bowl or food processor. Add the butter or lard and sugar and mix with a fork, or pulse, until the mixture resembles coarse meal. Slowly add the 1/4 cup of wine and shape the mixture into a ball; add a little more wine if the dough appears too dry. It should be soft but not sticky. Knead the dough on a floured surface until smooth, about 10 minutes. Wrap the dough and refrigerate for 45 minutes. Place the chilled dough on a floured work surface. Divide the dough in half. Work with 1 piece of dough at a time; keep the remaining dough refrigerated. Roll the dough out to a very thin long rectangle about 14 inches long and 3 inches wide, either by hand or using a pasta machine set to the finest setting. Cut the dough into 3-inch squares. Place a cannoli form diagnoally across 1 square. Roll the dough up around the form so the points meet in the center. Seal the points with a little water. Continue making cylinders until all the dough is used. In an electric skillet, heat the vegetable oil to 375F. Fry the cannoli 3 or 4 at a time, turning them as they brown and blister, until golden brown on all sides. Drain them on brown paper. When they are cool enough to handle, carefully slide the cannoli off the forms. To serve, use a long iced tea spoon or a pastry bag without a tip to fill the cannoli with the ricotta cheese mixture. Dip the ends into colored sprinkles, arrange them on a tray, and sprinkle confectioner's sugar over the tops. Serve at once. NOTE: If you prefer, you can fry the cannoli in a deep fryer. Be sure to fill the cannoli just before serving - any sooner will make the shells soggy. Lines: 45 Strawberry-Pecan Scones INGREDIENTS FOR 1 SERVINGS: 2 cups all-purpose flour 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3 tablespoons margarine, chilled and cut into small pieces 1 (8-ounce) carton vanilla low-fat yogurt Vegetable cooking spray 1/4 cup no-sugar-added strawberry or raspberry spread 2 tablespoons finely chopped pecans INSTRUCTIONS: Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add yogurt to dry ingredients, stirring just until dry ingredients are moistened. (Dough will be sticky.) Turn dough out onto a lightly floured surface; with floured hands, knead 4 to 5 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting to but not through dough; make a small slit in center of each wedge. Place 1 teaspoon s]y spread on top of each slit; sprinkle with pecans. Bake at 400 deg for 13 minutes or until golden. Serve warm. Yield: 1 dozen (serving size: 1 scone). NUTRITIONAL INFORMATION: CALORIES 147 (26% from fat) / PROTEIN 3.1g / FAT 4.2g (SAT 0.8g, MONO 1.9g, POLY 1.2g) / CARB 24.2g / FIBER 0.7g / CHOL 1mg / IRON 1mg / SODIUM 179mg / CALCIUM 76mg Subject: COLLECTION (4) Coconut Cream Pies Lines: 98 Double Coconut Cream Pie Yield: 8 servings 1 ea Pie shell, 9", baked FILLING 1/3 c Sugar, granulated 1/4 c Cornstarch 1/4 ts Salt 2 c Milk, whole 1 cn Cream of cocnut (8oz) 3 ea Egg yolks; beaten 2 tb Butter/margarineter 1 c Coconut, flaked 2 ts Vanilla MERINGUE 3 ea Egg whites 1/2 ts Vanilla 1/4 ts Cream of tartar 1/3 c Sugar, granulated 2 tb Coconut, flaked For filling, in a med. saucepan, combine the sugar, cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over med. heat till thickened and bubbly. Cook and stir 2 mins. more. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir till bubbly. Cook and stir 2 mins. more. Remove from heat. Stir in margarine or butter till melted. Stir in the coconut and vanilla. Pour filling into baked pie shell. For meringue, let egg whites stand at room temp for 30 mins. In a mixing bowl, beat egg whites, vanilla, and cream of tartar on med. speed of an electric mixer till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, till stiff peaks form. Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with the coconut. Bake in a 350~ oven for 15 mins. Cool for 1 hour on a wire rack. Cover and chill for 3 to 6 hours before serving. Per serving: 561 cal, 38 g total fat (12 g sat fat), 84 mg chol, 233 mg sod, 49 g carbo, 1 g fiber, 7 g pro. Title: Grandma Keeter's Coconut Cream Pie Yield: 6 servings PIE 3 ea Egg yolks; well beaten 2 c Milk, whole 3/4 c Sugar, granulated 1/3 c Flour, all-purpose 1/4 ts Salt 2 ts Butter, unsalted 1 ts Vanilla 1 1/3 c Coconut 1 ea Pie shell, 9", baked MERINGUE 3 ea Egg whites 1/2 ts Vanilla 1/4 ts Cream of tartar 6 tb Sugar, granulated Preheat oven to 350~. In a med. saucepan, combine egg yolks and milk; mix well. Add sugar, flour, and salt. Cook over med. heat until thick; stirring constantly. Remove from heat. Add butter, vanilla, and 1 cup of coconut. Pour into baked pie shell. Spread meringue over filling, sealing edges to crust, and sprinkle with 1/3 cup remaining coconut. Bake for 12 to 15 mins. Makes 6 to 8 servings. Meringue: Beat egg whites with vanill and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff. Title: Impossible Coconut Pie Yield: 8 servings 2 c Milk, whole 3/4 c Sugar, granulated 1/2 c Bisquit mix 1/4 c Butter, unsalted 4 ea Eggs 1 1/2 ts Vanilla 1 c Coconut, shredded Heat oven to 350. Grease pie plate, 9" or 10". Place all ingred. in blender and blend on high. Pour in pie plate. Bake 50-55 min. or til golden brown and knife inserted comes out clean. HIGH ALT: bake about 55 minutes. Subject: COLLECTION (8) Cherry recipes Lines: 200 Title: Cherry Clafouti Yield: 4 servings Cooking spray, vegetable oil 1 c Cherries, Bing 4 ts Brandy, cherry 2 tb Flour, whole-wheat 1 1/2 tb Fructose 1/2 c Milk, evaporated, skim 2 tb Milk, evaporated, skim 1 lg Egg; beaten 1 ts Vanilla Sugar, powdered; (optional) Preheat oven to 325F. Spray four 4 oz. ramekins or custard cups with vegetable cooking spray. Divide cherries among prepared ramekins; sprinkle 1 teaspoon kirsch over each. In medium-sized bowl, combine flour and fructose. Stir in evaporated skim milk, egg and vanilla; whisk until well blended. Divide the mixture evenly on top of cherries in ramekins. Place ramekins in baking dish; add enough hot tap water to reach halfway up sides. Bake 30 minutes or until edges are set but centers are still soft. Serve warm, lightly dusted with confectioner's sugar. Per serving: 145 calories, 8.5 g protein, 23 g carbohydrates, 23 g fat, 56 mg cholesterol, 108 mg sodium. Calories from fat: 14% Title: Cherry Coke Salad Yield: 4 servings 40 oz Cherries, Dark, Pitted 3 oz Gelatin, cherry 20 oz Pineapple; Crushed 1 c Coca-Cola 1/2 c Pecans; chopped Heat cherries and their juice to boiling. Remove from heat and add Gelatin. Stir. Add pinapple, juice and all. Pour in coke and nuts. Pour into an oiled 6-cup mold. Let cool, then refrigerate at least 2 hours or until set. Serve cold. Title: Cherry-And-Apricot Cobbler Yield: 10 servings BUTTERMILK BISCUIT CRUST 3 c Flour, cake, self-rising 3/4 c Butter, unsalted 1 1/4 c Buttermilk FILLING 3 lb Apricots; rinsed, halved, -pitted and sliced 1 1/2 lb Cherries, sour; rinsed, -pitted 3/4 c Sugar, granulated 3 tb Butter, unsalted 1/2 ts Almond extract FOR FINISHING Buttermilk Sugar, granulated Preheat oven to 450F. For the crust: Place flour in a bowl and rub in butter until fine and mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap in plastic wrap and allow to rest while preparing filling. FOR THE FILLING: Combine apricots and cherries in a bowl and toss with sugar. Pour into a large gratin dish or other shallow baking dish. Dot with butter and sprinkle evenly with the almond extract. Press the dough out on a floured surface until roughly the size of the baking dish. Lift dough onto filling and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar. Bake the cobbler about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream. Title: Cherry and Raspberry Jam Yield: 1 servings 6 1/3 c Cherries, sweet 3 3/8 tb Orange juice 1 2/3 tb Lemon rind 1 tb Orange rind; grated 6 1/3 c Raspberries 4 1/4 c Sugar, granulated A few drops almond extract Pit & chop cherries. Add next three ingredients. Bring to boil & cook for 10 minutes, stirring frequently. Add raspberries & sugar. Bring to a boil, stirring frequently. Boil to jam stage (15 minutes or so). Remove from heat, stir & skim for 5 minutes. Pour into hot, sterile jars & seal. Title: Cherry Jam Yield: 1 servings 4 c Cherries, sweet 3 c Sugar; warmed Stone cherries. Crush the fruit. Boil in their juice till tender, about 10 minutes. Add sugar, stir well to dissolve. Boil for another 5 to 7 minutes. Remove from heat & let stand, covered, for 2 to 3 minutes. Stir & skim if necessary. Pour into sterile jars & seal. Title: Cold Cherry Soup #1 Yield: 6 servings 2 1/2 c Water 3/4 c Sugar, superfine 1 ea Cinnamon stick; 3-1/2 inch 4 c Cherries, sour; pitted 1 tb Cornstarch 2 tb Water 1/3 c Wine, red, dry 1/3 c Heavy cream 1/3 c Cherry Heering; chilled Mint sprigs Sour cream (optional) Other cherry flavored liqueur can be used such as Cherry Brandy but Cherry Heering works the best. Bring water, sugar, cinnamon stick and cherries to a boil. Simmmer 30 minutes if using fresh cherries, 10 if using canned. Mix together cornstarch and 2 tablespoons water, stir into cherries and cook and stir until clear and slightly thickened. Remove about 1 cup of cherries and some juice; puree in blender and return to rest of soup. Cool, add wine and cream, blend well and chill thoroughly. Just before serving add Cherry Heering or other type of cherry liqueur. Serve in chilled bowls garnished with mint and dollops of sour cream. Title: Maple Cherry Syrup Yield: 2 cups 1 1/2 c Maple syrup 1 c Sugar, brown; packed 1/2 c Honey 2 ea Orange; juiced w/1tsp. peel 2 ea Lemon; juiced w/1tsp. peel 2 tb Butter/margarine 1 ts Cinnamon, ground 1 c Cherries, tart, dried; -chopped Combine maple syrup, brown sugar, honey, juices and grated rind in medium saucepan. Bring to a boil, stirring constantly. Reduce heat, simmer 10 minutes. Add cherries, cook 2 minutes. Serve over pancakes, waffles, etc. Title: Meersburger Kirschen-Dessert (Cherry Desert M Yield: 4 servings 1 lb Cherries; Tart, Fresh 3 tb Kirsch 6 tb Sugar 2 tb ;Water 12 Ladyfingers 8 oz Cream Cheese 1/2 ts Vaillla Extract 2 oz Almonds; Ground 1 c Cream; Heavy GARNISH Pistachio Nuts; Chopped Soften Cream Cheese to room temperature. Grind Almonds in the blender, if ground almonds are not available. Wash and drain cherries. Remove stones and reserve 8 whole cherries for garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup. Add syrup to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds. Whip the cream and carefully fold it into the cream-cheese mixture. Spoon over the cherries. Garnish with the chopped pistachio nuts and whole cherries. Subject: COLLECTION (2) dessert pizzas Lines: 63 Title: Apple Pizza #2 Yield: 8 servings 1 ea Bread dough, loaf, frozen 5 md Apples; pared, cored, sliced -thin 2/3 c Sugar, granulated 1/2 c Flour, all-purpose 2 ts Cinnamon, ground 4 tb Butter, unsalted 1/2 c Nuts; chopped Let frozen dough set at room temp. until thawed. Roll dough into a circle for a 12 inch pizza pan. Cover dough with the sliced apples. Combine remainder ingredients and sprinkle over the apples. Let rise. Bake for 10 to 15 minutes at 375 degrees. Title: Apple Pizza #1 Yield: 8 servings 2 ea Pie crust sticks 2 cn Apple pie filling 1/2 c Sugar, granulated 2 ts Cinnamon, ground 2 ts Vanilla Butter, unsalted; cut in -small pieces FROSTING 1 1/2 c Sugar, powdered 3 tb Butter, unsalted 3 ts Milk, whole Mix together filling, sugar, cinnamon and vanilla extract. Mix pie crust sticks according to directions and place the dough on a pizza pan. Put on apples, add pats of butter. Put on top crust, crimp edges and roll under. bake at 425 for 45 minutes. Remove from oven and cool. Mix frosting ingredients and spread on top crust of cooled pie. Subject: Chewy Apple Brownies Lines: 45 CHEWY APPLE BROWNIES Preparation time: 25 minutes Cooking time: 45 minutes Yield: 9 servings 1 cup (2 sticks) margarine, softened 1 3/4 cups granulated sugar 2 large eggs, well beaten 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 teaspoon each: baking powder, baking soda, cinnamon 1/2 teaspoon salt 2 medium baking apples, peeled, cored, chopped 1/2 cup chopped pecans Vanilla glaze: 1/2 cup confectioners' sugar 1 tablespoon hot water 1/4 teaspoon vanilla extract 1. Heat oven to 350 degrees. Grease a 9-inch square baking pan; set aside. 2. Beat margarine, granulated sugar, eggs and vanilla in large bowl of electric mixer until light and fluffy. Combine dry ingredients and add to egg mixture. Mix until flour is moistened; fold in apples and nuts. 3. Spread into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on wire rack. 4. For glaze, combine glaze ingredients and mix until smooth. Drizzle over cooled brownies in a thin stream, forming a woven pattern. Let glaze set before cutting brownies. Serve brownies warm with frozen yogurt or at room temperature. Kay Fitzgerald, Wind Lake, Wis. A-The chewy texture that gives these unusual brownies their name is, unfortunately, fat-dependent. However, I found that by adding some oats to the dry mixture I was able to achieve satisfactory results. I used applesauce to replace some of the fat, and toasted the nuts to give them more flavor so half the amount was plenty. Lines: 54 CHEWY CARAMEL PEACH SQUARES WITH PECANS Preparation time: 30 minutes Cooking time: 65 minutes Yield: 16 2 1/4-inch squares Crust and topping: 3/4 cups firmly packed light brown sugar 1/2 cup (1 stick) unsalted butter, softened Generous pinch of salt 1 cup flour 1 large egg white Peach filling: 2 tablespoons flour 1 tablespoon sugar 1 teaspoon cinnamon Pinch salt 2 firm, ripe large peaches, peeled, pitted, thinly sliced, about 2 1/2 cups 1/4 cup coarsely chopped pecans 1. Put rack in center of oven; heat oven to 350 degrees. Grease a 9-by-9-inch baking pan. Set aside. 2. For crust and topping, beat sugar, butter and salt in large bowl of electric mixer until creamy. Add flour. Mix until just combined. 3. Reserve about 1/2 cup mixture for topping; refrigerate until ready to use. Spoon remaining mixture into baking pan, distributing as evenly as possible. Put hand in small plastic food bag and press dough into a thin, even layer. Bake until lightly browned, about 15 minutes. Cool about 15 minutes. 4. Put egg white in small dish; stir with fork until frothy. Set aside. 5. For filling, combine flour, sugar and cinnamon in 1-quart bowl; add peach slices; toss to coat with flour mixture; the slices will be gooey. Closely overlap peach slices over slightly cooled crust. Use all peach slices (they cook down). Crumble reserved 1/2 cup topping evenly over peaches. Dab crumbs and surface with all of reserved egg white. Scatter pecans over top. 6. Bake until lightly browned, about 50 minutes. Cool completely on rack, then refrigerate until chilled. Cut into 2 1/4-inch squares. To do this more easily, cut into quarters and transfer each quarter to cutting board. Cut quarter into 4 squares. Serve chilled. These squares are best served the day that they are baked, but they can be made a day in advance. Refrigerate squares overnight on cookie sheet, arranged single layer, covered with foil. Lines: 44 CHEWY OAT-APPLE BROWNIES Preparation time: 25 minutes Cooking time: 1 hour Yield: 9 servings 1/2 cup (1 stick) canola or corn-oil margarine, softened 1/2 cup unsweetened applesauce 1 1/4 cups granulated sugar 1 egg plus 1 egg white, lightly beaten 1 1/2 teaspoons vanilla extract 1 1/2 cups unbleached all-purpose flour 1/2 cup uncooked rolled oats 1 teaspoon each: baking powder, baking soda, cinnamon 1/4 teaspoon salt 2 medium baking apples, peeled, cored, chopped 1/4 cup pecans, chopped, toasted Vanilla glaze: 1/2 cup confectioners' sugar 1 tablespoon hot water 1/4 teaspoon vanilla extract 1. Heat oven to 350 degrees. Spray a 9-inch baking pan with a non-stick vegetable coating; set aside. 2. Beat together margarine, applesauce, sugar, egg mixture and vanilla in large bowl of electric mixer until light and fluffy. Combine dry ingredients in a separate, medium mixing bowl. Add dry ingredients to egg mixture and mix just until combined. Stir in apples and nuts. 3. Spread batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely on wire rack. 4. For glaze, combine all glaze ingredients until smooth. Spread or drizzle over cooled brownies. Nutrition information per serving: Original recipe: 531 calories, 47 mg cholesterol, 26 g fat, 554 mg sodium. Revised recipe: 369 calories, 24 mg cholesterol, 14 g fat, 366 mg sodium. ---------- Subject: Chocolate Peanut Butter Chewies Lines: 37 CHOCOLATE PEANUT BUTTER CHEWIES Preparation time: 20 minutes Cooking time: 40 minutes Yield: 16 squares 4 ounces (4 squares) semisweet chocolate 1/4 cup ( 1/2 stick) unsalted butter 1/2 cup peanut butter 1 cup granulated sugar 2 large eggs, lightly beaten 1 teaspoon pure vanilla extract 1/4 cup all-purpose flour Pinch salt 1 tablespoon each: unsweetened cocoa powder, confectioners' sugar 1. Heat oven to 325 degrees. Line an 8-inch baking pan with aluminum foil. 2. Combine chocolate, butter and peanut butter in a medium saucepan. Cook over low heat, stirring often, until smooth. Remove from heat and stir in granulated sugar. Cool 1 to 2 minutes; add eggs and vanilla. Mix thoroughly. Stir in flour and salt. 3. Transfer batter to prepared pan. Bake until set, 35 to 40 minutes. A toothpick will test with some moist crumbs. Brownies will firm a bit as they cool. 4. Cool in pan 20 minutes. Carefully lift foil from pan and cool brownies completely. Freeze until firm or as long as 2 weeks. 5. To serve, cut brownies into squares or triangles. Combine cocoa and confectioners' sugar; sift over brownies. Subject: Pear Lemon Ice Lines: 35 8 servings Preparation time: 10 minutes Cooking time: 4 minutes Freezing time: 6 hours 1 1/2 cups each: sugar, water 4 very ripe pears, peeled, cored 1 tablespoon grated lemon rind 9 lemons, halved, juiced, shells reserved Fresh mint leaves, pomegranate seeds for garnish 1. Heat sugar and water to boil in large saucepan. Cook and stir until sugar dissolves; cook, covered, 4 minutes. Cool; set aside. 2. Put pears, lemon rind and 1 cup lemon juice into food processor or blender. Add 1 cup of the syrup and process until smooth. Taste and adjust for sweetness. Add more syrup if desired. Pour into large metal bowl; freeze until almost firm, about 2 hours. 3. Clean lemon shells. Cut thin slice off each bottom so it stands upright. 4. Put frozen lemon mixture into food processor or blender. Process until smooth. Spoon into lemon shells. Freeze until firm. 5. Serve garnished with mint leaves. Title: Johnny Cake Keywords: Breads, Jane Springstead Walker 1/4 c Sugar 1 Egg Shake of Salt 1/2 c Shortening 1 c Milk 1-1/3 c Flour 2/3 c Yellow Cornmeal 2 ts Baking Powder, level Bake in a square pan at 400 for 30 minutes. ~Title: Johnny Cake Keywords: Breads, Elizabeth Conrow Wheeler 1 Egg 1 ts Shortening, large 1 c Sugar 2 c Milk, scant 1 c Yellow Cornmeal 2 c Flour 2 ts Baking Powder Salt Mix all ingredients together and bake in a square loaf pan at 350. ~Title: Johnny Cake Keywords: Breads, Vegetarian, Ovo-Lacto, Shirley Mickel Bolton Keywords: Phoebe Iola Wheeler Fancher 1 Teacup Sour Milk 1 tb Soda 1/2 Teacup Molasses 1 Egg 2 tb Butter, melted 1-1/2 c Indian Meal 1/2 c Flour This recipe will make one pan of 'Johnny Cake.' Subject: Original Native American Recipe - Johnny Cake ... Nokehick Lines: 50 Title: Johnny Cake "Nokehick" Keywords: Side Dishes, Native American, Breads, Griddlecakes Keywords: Seafood 2 c Johnnycake White Stone-Ground Cornmeal 4 tb Maple Syrup 2 c Boiling Water -or- 2 cups Clam (quahog) Juice 2 c Light -or- Medium Cream 1/4 c Corn Oil, for frying --- I like to use butter Add the cornmeal and maple syrup to the boiling water (or clam juice), stirring well. Boil for at least 20 minutes, or until thickened. Cool slightly, then thin the batter with the cream until it is firm, not runny. Drop by tablespoonsfuls onto a medium-hot, well-greased griddle. Flip after 6 minutes and cook for another 5 minutes. Yields 16-20 johnnycakes My note: I find that the cornmeal/maple syrup/boiling clam juice usually thickens very quickly (less than a minute) and at that point I just let it cool before adding the cream. Do watch while they are on the griddle, as they will burn very quickly. ~Lines: 24 BITTERSWEET CHOCOLATE SAUCE Preparation time: 10 minutes Cooking time: 5 minutes Yield: 1 1/2 cups This recipe is adapted from Chicago chef Charlie Trotter, who serves the sauce with chocolate-banana bread pudding and malt ice cream. 1 cup whipping cream 2 tablespoons sugar 4 ounces bittersweet Hawaiian chocolate, chopped 1 tablespoon unsalted butter 1. Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl. Stir until completely melted and smooth. Strain through a fine wire mesh strainer into a serving bowl. Serve warm. Reheat in a double boiler if made in advance and refrigerated. Subject: COLLECTION (6) Doughnut Recipes Lines: 165 Old Fashioned Doughnuts No. 2527 Yields 8 Doughnuts 1 Egg 1 Tbls Butter, Melted 1/2 Cup Sugar 1/3 Cup Milk 2 Cups Flour 1/2 tsp Vanilla 2 tsp Baking Powder - Powdered Sugar 1/2 tsp Salt Beat the egg in a large bowl until it becomes light and lemon colored. Gradually beat in the sugar. Beat until the mixture thickens. Combine the flour, baking powder and salt in a second bowl. Add the dry ingredients, alternating with additions of the melted butter, milk and vanilla, to the egg mixture. Stir until the flour is moistened. Chill for 1 hour. Preheat the oil in the deep fryer. Roll out on a lightly floured board to a thickness of 1/2". Cut using a floured doughnut cutter. Fry until golden brown (about 1 minute per side). Drain. Sprinkle with powdered sugar. Old Fashioned Potato Doughnuts No. 2442 Yields 8 Doughnuts 1 1/2 Cups Flour 2 Tbls Butter 1/3 Cup Sugar 1 Egg 1 Tbls Baking Powder 2 Tbls Milk 1/4 tsp Nutmeg 1/2 tsp Vanilla 1/4 tsp Salt - Confectioners' Sugar 1/2 Cup Mashed Potatoes Preheat the oil in the deep fryer. Combine the flour with the sugar, baking powder, nutmeg and salt. Use a pastry blender to cut in the mashed potatoes and the butter until the mixture resembles coarse crumbs. Mix the egg, milk and vanilla together in a small bowl. Stir into the flour mixture. Knead on a lightly floured board. Roll out 1/2" thick. Cut with a floured doughnut cutter. Fry each doughnut until golden brown on both sides (about 2 minutes). Drain and cool. Dust with confectioners' sugar. Sweet Milk Doughnuts No. 1433 Yields 36 Doughnuts 2 Eggs 4 tsp Baking Powder 1 Cup Sugar 1/2 tsp Cinnamon 1 Cup Whole Milk 1/2 tsp Salt 5 Tbls Shortening, Melted 1/4 tsp Nutmeg, Grated 4 Cups All-Purpose Flour Preheat the fat in the deep fryer to 375 degrees. Beat the eggs. Slowly add the sugar, beating constantly. Stir in the milk and melted shortening. Sift the flour before measuring. Resift the flour along with the baking powder, cinnamon, salt and grated nutmeg. Mix the moist and the dry ingredients. Chill the dough before rolling out. Turn out onto a very lightly floured board. Roll to a 1/2" thickness. Cut with a well floured doughnut cutter (or two sizes of biscuit cutters). Let the doughnuts dry for 10 to 12 minutes on toweling. Slide the doughnuts into the fat, one at a time, using a pancake turner. Turn as soon as the doughnut is golden brown on one side. Fry the other side until golden brown. Remove from the fat with tongs and place on toweling to dry. Dust with powdered or flavored sugar or frost when cool. Sour Cream Doughnuts No. 1456 Yields 36 Doughnuts 3 Eggs 2 tsp Baking Powder 1 1/4 Cups Sugar 1/2 tsp Cinnamon, Ground 1 Cup Sour Cream 1/2 tsp Salt 4 Cup All-Purpose Flour 1 tsp Baking Soda Preheat the fat in the deep fryer to 375 degrees. Beat the eggs well. Slowly add the sugar, beating constantly. Stir in the sour cream. Sift the flour before measuring. Resift the flour with the baking soda, the baking powder and the salt. Stir the sifted ingredients into the egg mixture until well blended. Chill the dough. Roll out on a lightly floured board to a 1/2" thickness. Cut with floured a doughnut cutter or two different size biscuit cutters. Allow the dough to dry for 10 minutes on toweling. Use a pancake turner dipped into the hot oil to place the doughnuts into the oil. Fry until golden brown (2-3 minutes per side), using the pancake turner to turn them as the first side is cooked. Use tongs to remove the finished doughnuts. Dry on toweling. Dust with sugar or powdered sugar or glaze after they doughnuts have cooled. Chocolate Cake Doughnuts No. 1335 Yields 30 Doughnuts 1 1/2 Cups Granulated Sugar 1 tsp Baking Soda 2 Eggs 1/2 tsp Salt 4 Tbls Butter ICING: 3 oz Unsweetened Chocolate 1 Cup Powdered Sugar 1 1/2 tsp Vanilla 1 Egg White 1 Cup Buttermilk 1/2 tsp Vanilla 3 1/2 Cups All-Purpose Flour 3 tsp Baking Powder All the ingredients should be at room temperature (70 degrees F.) Beat the sugar and eggs together until creamy and lemon colored. Melt the butter and chocolate together in a small saucepan over low heat. Beat into the sugar and egg mixture. Combine the vanilla and the buttermilk. Stir into the sugar mixture. Combine the flour, baking powder, baking soda and salt in a large bowl. Stir into the liquid mixture. Chill the dough slightly to make it easier to handle. Roll out half the dough on a lightly floured board. Roll to a 1/2" thickness. Cut into doughnuts. Allow the cut doughnuts to dry for 10 minutes. Heat 2" of oil to 370 degrees in a large skillet. The dough should be at room temperature before frying. Dip a metal pancake turner into the hot oil each time before using it to move or turn a doughnut. Transfer the doughnuts to the skillet, one every 15 seconds. Fry each doughnut about 90 seconds per side. Remove the doughnuts and drain on paper toweling. Repeat with the remaining batter. Prepare the icing by beating the sugar, egg white and vanilla together until smooth. Drizzle onto the doughnuts after they have cooled. Buttermilk Doughnuts No. 2267 Yields 8 Doughnuts 1 Egg 1/4 tsp Salt 1/2 Cup Sugar 1/4 tsp Ginger, Ground 1/2 Cup Buttermilk 1/2 tsp Mace 1/2 tsp Vanilla GLAZE: 2 Cups Flour 1/2 Cup Powdered Sugar, Sifted 1 1/2 tsp Baking Powder 1 Tbls Whole Milk, Warm 1/4 tsp Baking Soda Beat the egg until light and foamy in a medium sized bowl. Beat in the sugar. Add the buttermilk and vanilla. Mix in the flour, baking powder, baking soda, salt, ginger and mace. Chill for 1 hour. Preheat the deep fryer. Prepare the glaze by combining the ingredients and blending until smooth. Pat out the dough to a 3/4" thickness on a lightly floured board. Cut using a floured doughnut cutter. Carefully drop into the hot oil in the deep fryer. Fry until golden brown (2-2 1/2 minutes). Drain. Dip the top of the warm doughnuts into the glaze. Place glazed side up on a rack. ~Subject: COLLECTION (3) Peach Recipes ~Lines: 55 Recipe: Peach Fizz Categories: Fruit, Beverage Serves: 4 10 oz peaches 16 oz peaches 6 oz can frozen lemonade concentrate 12 oz 7-Up Blend all except 7-Up until foamy; add 8-12 ice cubes, blend. Add 7-Up. Pour into glasses. Enjoy! Recipe: Passionate Peach Sundaes Serves: 4 4 Peaches, pitted and sliced 1 T sugar 1 ts lemon juice 1 passion fruit 1 cup raspberries 1 pint vanilla ice cream Combine peaches, sugar and lemon juice in medium bowl. Toss gently. Cut passion fruit in half crosswise and squeeze juice over mixture. Fold in raspberries. Serve over ice cream in sundae cups. Recipe: Peach Cream Pie Serves: 6 3/4 c sugar 2 T flour 1/4 ts salt 1 c sour cream 1 egg, slightly beaten 1/2 ts vanilla extract 2 c peaches, sliced 1 9" unbaked pie shell **topping** 1/3 c brown sugar 1/3 c flour 1/4 c soft butter 1/2 ts cinnamon Combine sugar, flour and salt. Beat in sour cream, egg and vanilla. Add peaches. Pour into 9" pastry-lined pie pan. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake 30 minutes longer. Remove from oven, spread with topping**. Bake at 400 degrees for 10 minutes or until bubbly and slightly browned. **topping: Blend together all ingredients.