-Begin Recipe Export- QuikBook version 0.96 Beta A Title: Brownie Pudding (Barbara Zack) Keywords: dessert, chocolate Here's one my mother used to make frequently. It's so rich that you'll be sorry if you try to serve it without some vanilla ice cream to wash it down with. 2 Tbsp butter, melted 1/2 c milk 1 tsp vanilla 1 c flour 2/3 c sugar 2 Tbsp + 2 Tbsp cocoa 2 tsp baking powder 1 tsp salt 1/2 c chopped walnuts 1 c brown sugar 1 1/2 c boiling water Preheat oven to 350 degrees. Mix together butter, milk, vanilla, flour, sugar, 2 Tbsp cocoa, baking powder, salt and walnuts. Place in a buttered casserole. Mix together brown sugar and 2 Tbsp cocoa. Sprinkle over chocolate mixture. Pour boiling water in casserole. Bake for 30-40 min. Serve hot with lots of vanilla ice cream. It looks like a watery mess when it goes into the oven, but a cake/brownie rises to the top leaving a rich chocolate sauce beneath it. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Rocky Road Brownies Keywords: Dessert, Brownies, chocolate Rocky Road Brownies 3 oz unsweetened chocolate 1/2 c butter 2 c sugar 4 eggs 2 tsp vanilla 1 c flour 1/2 tsp salt Topping: 3 Tbsp butter 1 c semi-sweet chocolate pieces (6 oz pkg) 2 c miniature marshmallows 1/2 c coarsely chopped walnuts Preheat oven to 350 degrees. Grease a 9 inch square pan. Melt chocolate and butter in saucepan over very low heat, stirring constantly or microwave at MDM (50%) power 2-3 minutes, stirring after 2 minutes. Remove from heat. Stir in sugar. Beat in eggs, one at a time, beating well. Blend in vanilla. Add flour and salt. Mix well. Spread in pan and bake about 50 minutes. Do NOT turn off oven. Cool in pan on rack for 10 minutes. While cooling, prepare topping. Melt butter and chocolat in saucepan. Sprinkle brownies evenly with marshmallows and walnuts. Return to oven. Bake for another 3 minutes. Drizzle with melted chocolate. Cool in pan. Cut into squares. 16 squares / 337 cal each -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Italian Ricotta Pie Keywords: dessert, pie, ricotta Italian Ricotta Pie pie crust (double crust, for top and bottom) 2 1/2 lb ricotta cheese (I usually use 2 lb.) 3/4 c sugar 3 egg yolks, beaten dash of cinnamon 1 tsp vanilla 1 Tbs grated orange rind 3 egg whites, beaten stiff Mash ricotta and thoroughly mix with all remaining filling ingredients except egg whites. Fold in egg whites. Put one pie crust in bottom of deep-dish pan. Pour filling into prepared pan. Top with lattice strips. Brush top with additional beaten egg. Bake at 300 degrees for 1 1/2 hours. Makes 1 pie. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Chocolate Fudge Batter Pudding Keywords: dessert pudding chocolate simple =========================================================================== CHOCOLATE-FUDGE BATTER PUDDING SERVES 2 =========================================================================== 1/3 Cup Unbleached Flour 3 Tbls Unsweetened Cocoa 1/4 Tsp Baking Powder 1/4 Tsp Salt 1/3 Cup Sugar 2 Tsps Butter Or Margarine, Melted 1/4 Tsp Vanilla 3 Tbls Milk 3 Tbls Chopped Pecans Or Walnuts 1/2 Cup Boiling Water Confectioners' Sugar Vanilla Ice Cream =========================================================================== Blend together, the flour, 1 Tbls of the cocoa, the baking powder and the salt; set aside. Mix half the sugar, the butter and the vanilla in a bowl. Combine the flour mixture with the sugar mixture alternately with the milk, blending well after each addition. Stir in the nuts. Preheat the oven to 350 degrees F. Combine the remaining sugar, cocoa and boiling water in a small tart pan or shallow baking dish about 4 or 5 inches in diameter. Drop the batter by tablespoonfuls on to the hot mixture. Do not stir; the batter will bake while the sauce remains liquid. Bake for about 30 to 40 minutes, until the top is crusty. Sprinkle with confectioners' sugar. Spoon out the cake while it is still warm. Cover it with the sauce from underneath and top with a dab of vanilla ice cream. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Lindy's Cheesecake Keywords: Dessert, cheesecake ALMOST LINDY'S CHEESECAKE . CRUST: 1 cup all-purpose flour 1/4 cup sugar 1 1/2 teaspoons grated lemon zest 1/2 teaspoon vanilla 1 egg yolk 1 stick butter ice water, if necessary FILLING: Five 8-oz packages cream cheese 1 3/4 cups sugar 3 tablespoons all-purpose flour 5 eggs 2 egg yolks 1 1/2 teaspoons lemon zest 1 1/2 teaspoons orange zest 1/2 teaspoon vanilla 1/4 cup heavy cream . Preheat oven to 400 degrees. Prepare dough by combining flour, sugar, lemon zest and vanilla. Make a well in the center and add the egg yolk and butter. Work together quickly with pastry blender or hands. Add 1 to 2 tablespoons ice water if necessary to bind dough. Wrap dough in waxed paper and chill thoroughly, at least one hour. . Remove ring from springform pan. Roll one-third of the dough 1/8 inch thick and place over bottom of pan. Trim the edge and bake in pre heated oven 12-15 minutes until a light golden brown. Cool. Place the springform sides over the baked base. Roll the remaining dough 1/8 inch thick and cut to fit the sides of the pan, pressing firmly to fit and seal the base. Trim the dough to come only 3/4 inches up the sides. . Turn oven up to 550 degrees. . Cream cheese with sugar and flour until smooth. Add eggs and two additional yolks one at a time and blend. Add the flavorings and cream, mix well, and pour into prepared springform. Bake at 550 degrees for 10 to 12 minutes, then reduce temperature to 200 degrees and continue to bake for one hour. Cool the cake to room temperature before glazing. . The article I copied this from did not have a glaze recipe in it but I think the following will do: . 1 cup sour cream, 2 tablespoons sugar, 2 teaspoons vanilla. Mix thoroughly and spread over top of cheesecake. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Italian Ricotta Pie Keywords: Dessert, pie, italian, cheese Italian Ricotta Pie pie crust (double crust, for top and bottom) 2 1/2 lb ricotta cheese (I usually use 1 1/2 to 2 lb.) 3/4 c sugar 3 egg yolks, beaten dash of cinnamon 1 tsp vanilla 1 Tbs grated orange rind 3 egg whites, beaten stiff Mash ricotta and thoroughly mix with all remaining filling ingredients except egg whites. Fold in egg whites. Put one pie crust in bottom of deep-dish pan. Pour filling into prepared pan. Top with lattice strips. Brush top with additional beaten egg. Bake at 300 degrees for 1 1/2 hours. Makes 1 pie. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Ricotta Torta Keywords: Dessert, Italian, pie, ricotta Here's the Ricotta Torta Recipe: recipe for 2 crust pie 4 eggs 1/2 t. salt 1 c. powdered sugar 3 T. cornstarach 1 1/2 lb. ricotta cheese 1/2 lb. cream cheese 1/2 c. Half & Half 1 T. rum or brandy 1/2 T. vanilla 1/2 c. assorted candied fruits Beat eggs until light and add 1/2 t. salt and 1 c. Powdered sugar, adding one tablespoon at a time and continuing to beat uniterruptedly. This is best done in an electric blender. Add 3 T. cornstarch, beating until the mixture is smooth and thick. Force the ricotta cheese through a fine sieve. Combine with softened cream cheese and beat in 1/2 c. half and half, adding this cheese mixture to egg mixture while beating continuously. The success of this torta lies in the thorough beating. Flavor with 1 T. brandy or rum. Mix thoroughtly, then fold in 1/2 c. chopped assorted candied fruit. Pour into pie shell. Cover with second pie pastry and flute. BAke in preheated oven for 1 hour. Turn off the heat and allow the cake to remain in the oven with the door clossed for 3/4 of an hour. Let cool, but DO NOT REFRIGERATE before serving. Decorate the top with candied fruit, and powdered sugar. This sounds almost like a conolli in a crust dosen't it. This is my first try at sending a recipe hope it's ok. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Sour Cream-Lemon Pie Keywords: dessert, pie, lemon Sour Cream-Lemon Pie 1 cup sugar 3 1/2 T cornstarch 1 T lemon rind, grated 1/2 cup fresh lemon juice 3 egg yolks, slightly beaten 1 cup milk 1/4 cup butter 1 cup cultured sour cream 1 baked 9-in pie shell 1 cup heavy whipping cream, whipped Lemon twists for garnish Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan; cook over medium heat until thick. Sir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie shell. Cover with whipped cream and garnish with lemon twists. Store in refrigerator. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Peach Dumplings Keywords: Dumplings, Dessert, Peach, Cindy Pawlcyn From the August 1986 Bon Appetit "Cooking Class" with Cindy Pawlycn. This recipe is pictured on page 47, and explained on pages 56, 57, and 92. This is a delightful turnover style desert, not at all what one expects when one hears the word "Dumpling". There are three parts to this dumpling, a crust, a delightful filling and syrup, and an orange custard that the dumpling floats in. All in all, this is a bit of a bother, but all in all, it is more than worth it. INGREDIENT LIST 1 1/2 cups water, 2 1/3 cups sugar, 1/2 tsp Cinnamon, 1/4 tsp freshly ground nutmeg, 3 TBSP unsalted butter, 2/3 cup unsalted butter, 3/4 cup unsalted butter, 6 medium peaches (unpeeled), cut into 3/8 inch slices, 2 cups all purpose flour, 2 tsp baking powder, 1/4 tsp salt, 5/6 cup milk, 4 egg yolks at room temperature, 1 cup whipping cream, 1/4 cup fresh orange juice, and 1 TBSP grated orange peel. INSTRUCTIONS Let's start with the orange custard sauce. This can be made a day ahead and refrigerated. Whisk together: 4 egg yolks at room temperature, and 1/2 cup sugar in a medium bowl. In a heavy skillet, scald: 1/3 cup milk, and 1 cup whipping cream stirring frequently. Gradually stir in the yolk/sugar mixture. Mix in: 1/4 cup fresh orange juice, and 1 TBSP grated orange peel. Transfer the mixture to the top of a double boiler set over simmering water. Whisk until the custard is well thickened and leaves path on back of spoon when finger is drawn across, about 15 minutes. Cool. Refrigerate until well chilled. (Can be prepared 1 day ahead.) Now that the custard is made, we can start on the rest of the dumpling. Preheat the oven to 375 degrees. Now let's make the syrup. Mix together : 1 1/2 cups water, 1 1/2 cups sugar, 1/4 tsp Cinnamon, and 1/4 tsp freshly ground nutmeg in a medium heavy saucepan over low heat. Swirl the pan occasionally until the sugar disolves. Increase the heat and boil until the liquid is reduced to 1 1/2 cups. Remove from heat and add: 3 TBSP unsalted butter. Let's do the dumplings filling. Combine: 6 medium peaches (unpeeled), cut into 3/8 inch slices, 1/3 cup sugar, and a pinch of cinnamon in a large bowl and set aside. You may want to stir this from time to time. And now for the dumplings themselves. Mix together: 2 cups all purpose flour, 2 tsp baking powder, and 1/4 tsp salt in a large bowl. Then cut in: 2/3 cup well chilled unsalted butter until the mixture resembles coarse meal. Then mix in: 1/2 cup milk until the mixture just holds together. Gently roll out the dough on a lightly floured surface until it is a 12 x 18 inch rectangle. Cut this into six 6 inch squares. Place 2/3 cup of the peach filling in the middle of each square of dough, and then fold the corners to the center, mostly covering the filling. Pinch the center where the folds of dough meet to seal the dumpling together. Place the dumplings on a 11 x 17 inch baking pan, about 1 inch apart. Pour the syrup around the sides of the dumplings. Dot each dumpling with: 1 TBSP unsalted butter. Sprinkle lightly with sugar. Bake until the dumplings are golden brown, about 35 minutes. Allow them to cool slightly. Spoon the sauce (or custard) onto plates. Top with dumplings and serve warm. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Timberline's French Silk Pie Keywords: Dessert, Pie, Chocolate, Crumb TIMBERLINE'S FRENCH SILK PIE Hazelnut Crust: 1 cup ground hazelnuts 1/4 cup brown sugar 1/4 cup melted butter * Nutmeg to taste, optional Filling: 3 1oz squares unsweetened chocolate, melted 9 1/2 oz unsalted butter (1cup plus 3 tablesps) 1 1/4 cups granulated sugar 2 large eggs 1 1/2 teaspoons vanilla 1 tablespoon molasses 1 tablespoon instant coffee granules 1 cups walnuts or hazelnuts, chopped Hazelnut crust - Grind hazelnuts in food processor. Mix together w/sugar, butter and nutmeg if used and press in 9 inch springform pan. Chill before putting filling into it. For filling - Melt chocolate in dble boiler over hot water. Cream butter until very light in color. Add sugar gradually and cream well. Add eggs one at a time beating well after each addition. Scrape bowl and beat in melted chocolate, vanilla, molasses and instant coffee granules. Mix in nuts. Spread in prepared 9 inch springform pan. Chill several hours in refrigerator before serving. Makes 10 or 12 servings. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fiesta Pie Keywords: Dessert, Pie, Fruit, Custard My sister-in-law, Peg, and I spent many hours trying to recreate one of her favorite desserts: Fiesta Pie from a bakery in Bayonne, New Jersey. We never recreated it, but we DID surpass it. I offer you: Paul and Peg's Fiesta Torte. For the crust we use the recipe for Scottish Shortbread from Fanny Farmer. Spread it into an appropriate pan, prick with a fork and cook until lightly golden brown. Next we make a filling. I use commercial vanilla pudding; Peg prefers a homemade custard (again from Fanny Farmer). When crust is cool, spread the filling onto it. Slice your favorite fruits in an attractive pattern. We love to use Kiwi Fruits, bananas, grapes (two colors if you like), blueberries, strawberries and peaches. The choice, of course, is up to you. Then we glaze it with a mixture of currant jelly thinned with orange juice (heated to melt) and enhanced with a dash of cinnamon and ground ginger. Chill. Try it, you'll love it. Of all the dishes I cooked at my recent family reunion, the two that were requested by all were this one and Cantonese Roast Pork. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Blueberry Torte Keywords: dessert pie cake torte fruit blueberry 1. Cake Mix: 2/3 cup sugar 1/2 cup butter or margarine, softened 2 tsp. grated lemon peel 1 egg 1 1/2 cups Pillsbury's BEST all Purpose FLour or unbleached flour 2 tbls. poppyseed 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup dairy sour cream 2. Filling: 2 cups fresh or frozen blueberries, thawed, drained on papertowels 1/3 cup sugar 2 tsp. flour 1/4 tsp. nutmeg 3. Glaze: 1/3 cup powdered sugar 1 to 2 tsp. milk **************************************************************************** Heat oven to 350 degrees. Grease and flour bottom and sides of 9-10 inch springform pan. In a large bowl, beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. In a medium bowl, com- bine 1 1/2 cups flour, poppyseed, baking soda and salt; add to butter mix- ture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, MAKING SURE BATTER ON SIDES IS 1/4 INCH THICK. In a medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45-55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. In a small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth. Drizzle over warm cake. Serve warm or cool; makes 8 servings. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Cheesecake (ellen's) Keywords: dessert, cheesecake Cheesecake Filling 4 eggs 1 c sugar 1 Tbsp lemon juice 4 (8 oz) pkgs cream cheese, softened 2 c sour cream 1 tsp vanilla 4 Tbsp sugar Line a spring form pan with a graham cracker crust. Preheat the oven to 375 degrees. Beat eggs, sugar, and lemon juice until light. Add the cheese and beat thoroughly. Pour filling into crust and bake for 20 minutes. Remove cake from oven, turn oven up to 475 degrees. Top cake with sour cream mixed with vanilla and sugar. Bake 10 minutes. Cool and chill overnight before serving. (I sometimes make half the filling and bake it in a regular pie pan. If you like the Sara Lee cake, I'll bet you'll like this one.) *Ellen* -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Kit's Chocolate Mousse Keywords: Desserts, Chocolate Servings: 12 18 oz Semisweet chocolate 2 c Heavy cream, well chilled 6 ea Eggs 2 T Confectioner's sugar 2 T Creme de Cacao 1 T Vanilla extract 1. Melt the chocolate over hot water. Let it cool until only warm. 2. While the chocolate cools, whip the cream until it forms medium-stiff peaks. Do not overbeat or the mousse will lose some of its smooth, light texture. 3. Separate 4 of the eggs and set the whites aside. Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer. Beat until eggs are thick and lemon colored, around 5 minutes. While the yolks are beating, place the 4 egg whites in a clean copper or stainless steel bowl and whisk, preferably by hand, until the whites start to stiffen. Sprinkle on the confectioners' sugar and beat until you have firm peaks. 4. Working quickly, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. Stir until smooth, then add the remaining cream. When it is fully incorporated, add the liqueur and vanilla, then fold in the whites until just blended. 5. This mousse can be poured into small individual serving dishes or into 1 larger dessert dish. Chill at least 4 hours before serving. (Chilling it overnight intensifies the flavor.) The mousse may be frozen for up to 2 weeks. Remove from the freezer and let it sit in the refrigerator overnight before serving. VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe, then fill it with the mousse. Chill for 4 hours, then pipe whipped cream on top. Source: The Joy of Chocolate by Judith Olney ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Brownie Cookies Categories: Desserts Cookies Chocolate Servings: 48 4 oz Semisweet chocolate 1 oz Unsweetened chocolate 2 1/3 c Sifted all-purpose flour 1 1/2 t Baking soda 1/2 t Baking powder 1/4 lb Unsalted butter 1 c Granulated sugar 1 T Vanilla extract 2 ea Eggs 1 T Milk 3/4 c Finely chopped walnuts 1. Melt the chocolate over hot water. 2. Sift the flour, baking soda, and baking powder together. Set aside. 3. In the bowl of a mixer, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir to blend. 4. Stir in the dry ingredients and the milk by hand. When just blended, mix in the walnuts. Cover and refrigerate dough for 30 minutes before rolling. 5. Preheat oven to 375 degres. Lightly grease a cookie sheet. 6. To form the cookies, scoop out a portion of dough and roll out on a well-floured surface. When dough is 1/4 inch thick, cut it into rounds or other desired shapes. Re-roll scraps and cut again. 7. Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the oven and don't let these cookies overbrown. VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly. Lightly grease the back side of a large baking sheet. Roll the dough out onto the baking sheet as thinly as possible so that the baked product will crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let crust harden, then slide the cookie from the sheet and cool completely. Roll over the cookie with a rolling pin until it is crushed to a fine crumb. (There should be about 2 1/4 cups of crumbs.) Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it into the crumbs and pack the mixture over the bottom and up the sides of a 10-inch springform pan. Freeze for 30 minutes before filling in order to set the crust. Note: When I made this, I made individual cookie crumb crusts for the "Kit's Chocolate Mousse" recipe by using a large muffin pan. Line each cup with waxed paper for easy removal. Source: The Joy of Chocolate by Judith Olney ----------------------------------------------------------------------------- --- via Silver Xpress V2.20 * Origin: Eagle's Nest III, Rockford, IL MESSAGE: 177 FROM: Tandika Star TO: All Subject: Cheesecake w/Lemon Jell-O* Date: 07 May 90 19:27:10 I'm sorry, but I forgot who wanted this recipe. Although it still uses cream cheese, it DOES use Jell-O! -Begin Recipe Export- =====< RECIPE EXTRACTED FROM VITTLES 2.1 >===== FILENAME: CHESECAK 05/07/90 RECIPE NUMBER: 3 RECIPE NAME: LEMON CHEESECAKE KEY INGREDIENTS: Jell-O/cream cheese/graham SOURCE: Diocese of Fargo Heritage Cookbook Submitted to book by: St. Rose of Lima, Hillsboro 1 3-oz. pkg. lemon Jell-O 1 cup boiling water 1 large pkg. cream cheese 1/4 lb. margarine (1 stick) 1 cup sugar 1 large can evaporated milk 1 tsp. vanilla 25 graham crackers, crushed Crush crackers and mix with melted butter. Put in 9x13 pan, saving 1/3 cup for top. Dissolve Jell-O in hot water, let set in refrigerator until starts to set. Beat Jell-O, cheese, and sugar. Beat chilled milk and add to Jell-O mixture and beat. Add vanilla. Pour mixture on top of crackers and sprinkle crumbs on top. Refrigerate until firm. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Peach Sherbet Keywords: dessert, icecream, fruit / Recipe - Fresh Peach Sherbet \ ----------------------------------- 2 cups milk 3/4 cup granulated sugar 1 envelope (1 tsp.) unflavored gelatin 2 cups sliced fresh peaches 1/2 cup orange juice 2 Tblsp. lemon juice Dash salt *************************************************************************** In a saucepan, combine milk, sugar, and gelatin. Stir over low heat until sugar and gelatin are dissolved. Whirl milk mixture with all the remaining ingredients in an electric blender until pureed. Turn into metal ice cube tray or a 9x5x3 inch loaf pan. Freeze until the outer edge of mixture is solid but center is still mushy. Turn sherbet in- to a cool mixing bowl and beat until smooth and fluffy; return to freezer and freeze until firm. Makes about 1 quart. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Aunt Lura's Oatmeal Cookies (Judi Goodall) Keywords: cookies, oatmeal, healthy, dessert 1 c shortening, melted 3 c oats 2 c flour 2 c sugar 1 c raisins 5 Tbsp milk 1 tsp cinnamon 1 tsp soda Dash salt Preheat oven to 375 degrees. Combine shortening, oats, flour, sugar, raisins, milk, cinnamon, soda and salt. It should stick together when you squeeze a small amount in your hand. Drop small amounts on sheet. Bake 10 minutes. Hope you try them, they are the best I've ever tasted, though I'm probably biased. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Blitz Torte Keywords: dessert, cake, lemon ************************************************* ***** Lemon Filling (for Blitz Torte, etc.) ***** ************************************************* Categories: Dessert Cake Pastry Calories per serving: Number of Servings: 10 Fat grams per serving: Cholesterol per serving: INGREDIENTS ------------------------------------------------------------ 1/4 cup Flour 1 cup Sugar 1/4 tsp Salt 1/3 cup Water 2 ea Egg yolks, beaten 2 tsp Lemon rind, grated and packed 1 tsp Butter 1/4 cup Lemon juice DIRECTIONS ------------------------------------------------------------ Blend flour, sugar and salt in a saucepan; add water, stir until smooth. Place over moderate heat, stir constantly until thick and clear. (7-8 min.) Beat egg yolks, add a little hot mixture, beat thoroughly, return to saucepan, stir vigorously; and cook another 2 min. Remove from heat. Blend in rind and butter, then lemon juice. Cool. From Meta Givens Modern Encyclopedia of Cooking. Copyright 1952. *** Recipe courtesy of Compu-Chef (tm). *** *********************** ***** Blitz Torte ***** *********************** Categories: Cake Dessert Gourmet Calories per serving: Number of Servings: 10 Fat grams per serving: Cholesterol per serving: INGREDIENTS ------------------------------------------------------------ 1 cup cake flour 2 1/2 tsp baking powder 1/4 tsp salt 1/4 cup butter 1 1/4 cup sugar 1/2 tsp vanilla 4 ea eggs, separated 1/3 cup Half & Half 2/3 cup almonds, blanched 1 ea lemon filling (see recipe in this database) DIRECTIONS ------------------------------------------------------------ Sift flour, measure and then resift three times with baking powder and salt. Cream butter and gradually add 1/2 cup of sugar, creaming until smooth and fluffy. Add vanilla, then egg yolks one at a time, beating well after each. Add flour mixture and Half & Half alternately, stirring well after each addition. Spread batter in two 8" layer pans, bottoms lined with greased thin plain paper. Bake in 350 degree oven for 15 minutes. Meanwhile, beat egg whites until foamy, add remaining 3/4 cup sugar gradually and beat until stiff. Spread quickly over the 15 minute baked cake, sprinkle sliced almonds on top and return to the oven for 15 more minutes (or until the meringue is richly browned). Cool thoroughly in pans on cake racks. Remove from pans carefully. Place one layer on plate, meringue side down. Spread with lemon filling, top with remaining layer meringue side up. Recipe from Meta Givens Modern Encyclopedia of Cooking. Copyright 1952. *** Recipe courtesy of Compu-Chef (tm). *** -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Oatmeal pie Keywords: dessert, pie, oatmeal 1 recipe Rummed Oat Crust 1/4 cup rolled oats 3 beaten eggs 1/2 cup honey 1/2 cup sugar 1 cup firmly packed brown sugar 1/8 teaspoon freshly ground black pepper 2 Tablespoon melted unsalted butter 1/4 cup heavy cream 1/2 teaspoon vanilla 1 cup pecans 1. Roll out the Rummed Oat Crust dough on a lightly floured board, and line a 9-inch pie plate with it. Trim and flute the edges. 2. Preheat the oven to 400F. 3. Place the oats in a medium-sized skillet over medium heat. Cook, stirring constantly, until lightly toasted, about 5 minutes. Allow to cool. 4. Lightly beat the eggs in a large bowl. Beat in the honey, both sugars, pepper, butter, cream and vanilla. Stir in the oats and the pecan pieces. Pour into the pie shell and bake 10 minutes. Reduce the heat to 325F and continue to bake until the filling is firm, about 30 minutes longer. Serve warm. Serves 8. RUMMED OAT CRUST 1/3 cup rolled oats 3/4 cup flour 1 teaspoon sugar 1/2 teaspoon salt 6 Tablespoon chilled solid veget. shortening 1 beaten egg yolk 1. Placee the oats in the container of a food processor, and process until fine. About 1 minute Transfer the ground oats to a large bowl and stir in the flour, sugar, and salt. Cut in the shortening with a knife, then blend with a pastry blender until the mixture has the texture of coarse crumbs. Mix in the egg yolk with a fork, and add enough rum to form a soft dough. Wrap in plastic wrap and refrigerate 1 hour before using. Makes one 9" crust. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Cheesecake, no crust Keywords: dessert, cheesecake BEST CHEESECAKE EVER 2 pounds cream cheese 1 egg 1 cup sugar 1/2 cup of flour Cream the cheese. Add the egg and sugar and flour, mix well. Place in cheese cake pan (can be found in most stores.) Place in oven in a sauce pan of water. Bake at 350 degrees for 2 1/2 hours. When cooled top with favorite fruit. Variation Add 1 can hersey chocalate syrup and increase flour by 2 tablespoons for the best chocalate cheesecake. Topping 1 cup sour cream 1/4 cup of sugar and 1 teaspoon vanilla mix well and spread on cake top with shaved chocolate. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Chocolate Chip Cake Keywords: dessert, cake, chocolate, poundcake CHOCOLATE CAKE WITH GRAND MARNIER 14 oz semi sweet chocolate, chopped 3/4 cup plus 2 TBS unsalted butter 10 egg yolks 1 cup granulated sugar 1 TBS vanilla extract 1 TBS Grand Marnier 1 tsp lemon juice 10 egg whites 1/2 cup granulated sugar powdered sugar 2 cups heavy cream, whipped Melt chocolate and butter in top of double boiler over simmering water. Set aside to cool slightly. Beat egg yolks and the one cup sugar until smooth; stir in vanilla, Grand marnier and lemon juice. Blend in chocolate mixture. Beat egg whites in large mixer bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form. Stir 1 cup of whites into chocolate mixture, then fold in remaining whites. Pour batter into a 10 inch or 12 inch springform pan which has been greased and floured. Bake in a preheated oven 250deg for 2 1/2 hrs. Cool completely on a rack before removing form. Sprinkle cake with powdered sugar. Serve with whipped cream. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: MOCHA CREAM CREPE Keywords: Dessert, Crepe, Mocha, Cho FILENAME: RECIPES 09/12/90 RECIPE NUMBER: 7 -Begin Recipe Export- TITLE: MOCHA CREAM CREPE KEYWORDS: Dessert, Crepe, Mocha, Cho SOURCE: Bill Birner colate MOCHA CREAM CREPES 1 1-oz square unsweetened chocolate 1 1/4 cups strong coffee 1/2 cup half and half 2/3 cup sugar 3 tablespoons cornstarch 1 egg, well beaten 10 prepared crepes powdered sugar Place unwrapped chocolate square in a 4 cup glass measure. Microwave on 50% (medium) for two minutes. Stir to complete melting. Add coffee and half and half. Combine sugar and cornstarch. Using a whisk, blend into chocolate mixture. WHisking midway through cooking, microwave on high for four to five minutes or until mixture begins to thicken. Blend a small amount of hot mixture into egg and return egg mixture to hot mixture; whisk thoroughly. Microwave on high for two to three minutes, or until mixture is thickened. Cool to room temperature. Refrigerate until ready to assemble crepes. Yields 2 1/2 cups filling. Prior to serving, place one quarter cup of mixture center of each crepe. Roll and place seam side down on plate. Dust top with powdered sugar. Makes 10 servings. * The paper dropped out the quantity of half and half SOURCE the ingredients. The 1/2 cup is my approximation based on consistency and yield. You might want to experiment (probably with more) to perfect for your microwave. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: MOCHA CREAM CREPE Keywords: Dessert, Crepe, Mocha, Cho FILENAME: RECIPES 09/12/90 -Begin Recipe Export-13 TITLE: MOCHA CREAM CREPE KEYWORDS: Dessert, Crepe, Mocha, Cho SOURCE: Bill Birner colate MOCHA CREAM CREPES 1 1-oz square unsweetened chocolate 1 1/4 cups strong coffee 1/2 cup half and half 2/3 cup sugar 3 tablespoons cornstarch 1 egg, well beaten 10 prepared crepes powdered sugar Place unwrapped chocolate square in a 4 cup glass measure. Microwave on 50% (medium) for two minutes. Stir to complete melting. Add coffee and half and half. Combine sugar and cornstarch. Using a whisk, blend into chocolate mixture. WHisking midway through cooking, microwave on high for four to five minutes or until mixture begins to thicken. Blend a small amount of hot mixture into egg and return egg mixture to hot mixture; whisk thoroughly. Microwave on high for two to three minutes, or until mixture is thickened. Cool to room temperature. Refrigerate until ready to assemble crepes. Yields 2 1/2 cups filling. Prior to serving, place one quarter cup of mixture center of each crepe. Roll and place seam side down on plate. Dust top with powdered sugar. Makes 10 servings. * The paper dropped out the quantity of half and half SOURCE the ingredients. The 1/2 cup is my approximation based on consistency and yield. You might want to experiment (probably with more) to perfect for your microwave. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: LEMON CHEESECAKE WITH GINGERSNAP CRUST Keywords: Desserts, Cheesecake, Lemon FILENAME: RECIPES 09/12/90 -Begin Recipe Export-27 TITLE: LEMON CHEESECAKE WITH GINGERSNAP CRUST KEYWORDS: Desserts, Cheesecake, Lemon SOURCE: Imported from ASCII file SOURCE Jill King Crust 20 vanilla wafer cookies 10 gingersnap cookies 3 tbsp sugar 1 tbsp grated lemon peel 1/4 c. (1/2 stick) unsalted butter, melted Filling 1 tbsp plus 3/4 tsp unflavored gelatin 1/4 c. cold water peel from 2 lemons, removed with vegetable peeler 1 1-inch piece fresh ginger, peeled 3/4 c. plus 2 tbsp sugar generous pinch of salt 3 large egg yolks 3/4 c. milk (do not use low fat or nonfat) 12 ounces cream cheese, room temperature 1/3 c. fresh lemon juice 1 1/2 c. chilled whipping cream Lemon Curd (see recipe) fresh mint leaves For Crust: Position rack in center of oven and preheat to 350 degrees F. Lightly oil 9-inch-diameter springform pan. Finely grind vanilla wafers and gingersnaps with sugar and lemon peel in processor. Add butter and blend well. Sprinkle crumbs over bottom of prepared pan; press to form bottom crust. Bake until golden brown, 12 minutes. Cool. Filling: Sprinkle gelatin over cold water in small bowl. Let stand 10 minutes to soften. Mince lemon peel and ginger with sugar and salt in processor until lemon peel and ginger are as fine as sugar. Add yolks and blend until light and fluffy. Scald milk in heavy medium saucepan.with processor running, add milk through feed tube and blend well. Return mixture to saucepan. Stir over medium-low heat until mixture Thickens and leaves path on back for spoon when finger is drawn across, about 12 minutes; do not boil. Add gelatin mixture to custard and stir until dissolved. Strain into bowl, pressing on solids with back of spoon. Refrigerate until thickened but not yet set, stirring often, about 20 minutes. Blend cream cheese and lemon juice in processor until smooth. Add custard and blend until smooth. Pour into large bowl. Whip cream in medium bowl to soft peaks. Gently fold into filling. Spoon half of filling over crust. Spoon half of curd by tablespoonfuls. Swirl mixtures together using the tip of a knife. Pour remaining filling over. Spoon remaining curd over by tablespoonfuls. Swirl mixtures together using tip of knife. Refrigerate at least 4 hours or overnight. Run knife around sides of cake. Release pan sides. Garnish with mint. LEMON CURD 1/4 tsp unflavored gelatin 1 tsp water 1 tbsp grated lemon peel 1/2 c sugar 1/4 c fresh lemon juice 3 large egg yolks 6 tbsp (3/4 stick) unsalted butter Sprinkle gelatin over water in small cup. Let stand 10 minutes to soften. Mince lemon peel with sugar in processor until lemon peel is as fine as sugar. Transfer to heavy small saucepan. Mix in lemon juice and yolks, then butter. Stir over medium heat until very thick, about 5 minutes; do not boil. Pour into bowl. Add gelatin and stir to dissolve. Cool completely, stirring frequently, about 1 hour. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: CHOCOLATE SILK MOUSSE CAKE Keywords: Desserts, Chocolate, Rich FILENAME: RECIPES 09/12/90 -Begin Recipe Export-41 TITLE: CHOCOLATE SILK MOUSSE CAKE KEYWORDS: Desserts, Chocolate, Rich SOURCE: Rich Harper Servings: 12 8 oz Chocolate; Semi-Sweet, * 10 tb Butter; Unsalted, Sweet 4 ea Eggs; Large 1 tb Sugar 1 tb Flour; Unbleached 1 tb Vanilla Extract; Real ++---------------------------------GLAZE------------------------------ ----- 1/2 c Heavy Cream; (Whipping) 3 oz Chocolate; Semi-Sweet ++--------------------------------GARNISH----------------------------- ----- 1 x White Candy Roses * Use a total of 16 squares of the semi-sweet chocolate which should be cut into small pieces. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ From one to 3 days ahead do the following: Preheat the oven to 425 degrees F. (220 degrees C.). Butterthe bottom and sides of an 8-inch springform pan. Line the bottom with parchment or waxed paper. Using heavy-duty aluminum foil, wrap the foil under and up the outsie of the springform pan to prevent leaks and set aside. In a 3-Quart saucepan, combine the cut-up chocolate and butter. Cook over low heat, stirring often, until the chocolate and butter melt and the mixture is smooth. Remove from the heat and cool for 15 minutes. Meanwhile, with a whisk, beat the eggs and sugar over hot, not boiling, water until are lukewarm and foamy and the sugar is dissolved. Tranfer to a large bowl. Beat the mixture, with an electric mixer set on high speed, until very thick and pale yellow -- about 8 minutes. Beat in the flour. Spoon about one fourth of the egg mixture into the cooled chocolate, then fold the chocolate mixture back into the remaining egg mixture. Pour into the prepared springform pan. Place the pan in a deep roasting pan. Fill with enough hot water to come 2/3rds of the way up the sides of the springform pan. Bake for 15 minutes, (Mixture will still be soft in the center). Place the cake on a wire rack and remove the foil. Carefully loosen the edge of the cake with a sharp knife or metal spatula. DO NOT remove the sides of the springform pan. Cool at room temperature for 1 hour. Refrigerate overnight or up to 3 days. Make White Candy Roses. On the day of serving, prepare the glaze: In a small saucepan, combine the heavy cream and chocolate. Cook over low heat, stirring often, until the chocolate melts and the mixture is smooth. Chill until thick enough to spread but still pourable -- about 20 minutes. Loosen the cake and remove the sides of the springform pan. Invert the cake onto a serving plate. Carefully remove the bottom of the springform pan and parchment paper. Spread some of the glaze on the side of the cake. Pour the remaining glaze on the top, spreading with a spatula to form a smooth surface. Let the cake stand at room temperature for about 30 minutes to set the glaze before decorating with the White Candy Roses. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: CHOCOLATE SILK MOUSSE CAKE Keywords: Desserts, Chocolate, Rich FILENAME: RECIPES 09/12/90 -Begin Recipe Export-57 TITLE: CHOCOLATE SILK MOUSSE CAKE KEYWORDS: Desserts, Chocolate, Rich SOURCE: Rich Harper Servings: 12 8 oz Chocolate; Semi-Sweet, * 10 tb Butter; Unsalted, Sweet 4 ea Eggs; Large 1 tb Sugar 1 tb Flour; Unbleached 1 tb Vanilla Extract; Real ++---------------------------------GLAZE------------------------------ ----- 1/2 c Heavy Cream; (Whipping) 3 oz Chocolate; Semi-Sweet ++--------------------------------GARNISH----------------------------- ----- 1 x White Candy Roses * Use a total of 16 squares of the semi-sweet chocolate which should be cut into small pieces. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ From one to 3 days ahead do the following: Preheat the oven to 425 degrees F. (220 degrees C.). Butterthe bottom and sides of an 8-inch springform pan. Line the bottom with parchment or waxed paper. Using heavy-duty aluminum foil, wrap the foil under and up the outsie of the springform pan to prevent leaks and set aside. In a 3-Quart saucepan, combine the cut-up chocolate and butter. Cook over low heat, stirring often, until the chocolate and butter melt and the mixture is smooth. Remove from the heat and cool for 15 minutes. Meanwhile, with a whisk, beat the eggs and sugar over hot, not boiling, water until are lukewarm and foamy and the sugar is dissolved. Tranfer to a large bowl. Beat the mixture, with an electric mixer set on high speed, until very thick and pale yellow -- about 8 minutes. Beat in the flour. Spoon about one fourth of the egg mixture into the cooled chocolate, then fold the chocolate mixture back into the remaining egg mixture. Pour into the prepared springform pan. Place the pan in a deep roasting pan. Fill with enough hot water to come 2/3rds of the way up the sides of the springform pan. Bake for 15 minutes, (Mixture will still be soft in the center). Place the cake on a wire rack and remove the foil. Carefully loosen the edge of the cake with a sharp knife or metal spatula. DO NOT remove the sides of the springform pan. Cool at room temperature for 1 hour. Refrigerate overnight or up to 3 days. Make White Candy Roses. On the day of serving, prepare the glaze: In a small saucepan, combine the heavy cream and chocolate. Cook over low heat, stirring often, until the chocolate melts and the mixture is smooth. Chill until thick enough to spread but still pourable -- about 20 minutes. Loosen the cake and remove the sides of the springform pan. Invert the cake onto a serving plate. Carefully remove the bottom of the springform pan and parchment paper. Spread some of the glaze on the side of the cake. Pour the remaining glaze on the top, spreading with a spatula to form a smooth surface. Let the cake stand at room temperature for about 30 minutes to set the glaze before decorating with the White Candy Roses. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: APPLE CRISP WITH TOASTED OAT TOPPING Keywords: Dessert, Apple FILENAME: RECIPES 09/12/90 -Begin Recipe Export-72 TITLE: APPLE CRISP WITH TOASTED OAT TOPPING KEYWORDS: Dessert, Apple SOURCE: Theresa Merkling INGREDIENTS ------------------------------------------------------------ 1/2 cup old-fashioned rolled oats 1 1/2 Tbsp butter, melted 1/4 cup firmly packed dark-brown sugar 1/3 cup frozen unsweetened apple juice concentrate, thawed 1/4 tsp salt 2 lb green, tart cooking apples,(ie. Granny Smith) 4-5 1 Tbsp all-purpose flour 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg DIRECTIONS ------------------------------------------------------------ 1. Place oven shelf in top third of oven. Preheat oven to 450F. 2. Coarsely chop oats. Place in bowl. Stir in butter, brown sugar, 1T apple juice concentrate and salt. 3. Pare and core apples; cut into 1/2" slices. Place apples in 11- 3/4x7-1/2" baking dish. Add flour, cinnamon and nutmeg; toss to coat apples. Pour in remaining apple juice concentrate; toss again. Crumble oat topping over top. 4. Bake in preheated very hot oven (450F) until hot and bubbly and golden brown on top, 20 - 25 min. Serve hot or warm. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: LEMON ICEBOX PIE Keywords: Lemon, dessert FILENAME: RECIPES 09/12/90 -Begin Recipe Export-73 TITLE: LEMON ICEBOX PIE KEYWORDS: Lemon, dessert, SOURCE: Bill Segui INGREDIENTS -+---------------------------------------------------------- 3 egg whites dash cream of tartar 1 cup sugar 1/3 cup lemon juice 1 Tbsp lemon peel, grated 1 1/2 cup whipping cream 1 pie shell - baked, cooled mint leaves as garnish DIRECTIONS -+---------------------------------------------------------- Whip egg whites with cream of tartar until frothy, slowly adding sugar until soft peaks form. Still whipping, slowly add lemon juice, then peel. Mixture will deflate a bit - don't worry. In a separate bowl, whip cream. Fold into lemon mixture and spoon into prepared pie shell. Freeze at least 3 hours (or up to 3 days). Serve each slice garnished with mint leaves. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: CHOCOLATE MACADAMIA BAVARIAN CREAM PIE Keywords: Chocolate, Dessert Rich FILENAME: RECIPES 09/12/90 -Begin Recipe Export-74 TITLE: CHOCOLATE MACADAMIA BAVARIAN CREAM PIE KEYWORDS: Chocolate, Dessert Rich SOURCE: Bill Segui INGREDIENTS ------------------------------------------------------------ 1/2 cup butter or margarine 1/4 cup sugar - brown 1 cup flour 1/2 cup macadamia nuts - chopped 2 Tbsp gelatin - unflavored 1/4 cup water - cold 1/2 cup coffee - hot 1 Pkg. chocolate bits (6-ounces) 1 Tbsp sugar 2 egg yolks 1 1/2 cup ice - crushed 1 cup milk - evaporated DIRECTIONS ------------------------------------------------------------ Mix butter, sugar, flour and nuts. Spread in shallow pan and heat at 400 degrees for 10 minutes, stirring occasionally. Reserve 3/4 cup of mixture; press remainder into a 9-inch pie pan. Cool. Put gelatin, water and coffee into blender and blend on high speed for 40 seconds. Add chocolate bits and sugar, then blend for 10 more seconds. While the blender is going, add egg yolks, ice and evaporated milk. Continue to blend for 20 seconds or until mixture begins to thicken. Pour into pie curst and chill until firm, about 10 minutes. Garnish with whipped cream (or topping) and remaining crumb mixture. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: APPLE FLAN Keywords: Apples, desserts, custard FILENAME: RECIPES 09/12/90 -Begin Recipe Export-82 TITLE: APPLE FLAN KEYWORDS: Apples, desserts, custard SOURCE: Rich Harper ++---------------------------------CRUST------------------------------ ----- 1 c Flour; Unbleached 1 1/2 tb Sugar; Granulated 1/4 c Butter Or Margarine; * 3 tb Water; Cold, Tap 1 ea Egg White; Lg ++--------------------------------FILLING----------------------------- ----- 1 lb Granny Smith Apples; ** 2/3 c Heavy Cream 1/3 c Sugar; Granulated 2 ea Eggs; Lg 1 ts Vanilla Extract ++---------------------------------GLAZE------------------------------ ----- 1/2 c Apricot Preserves * Cut the ice cold butter or margarine into small pieces. ** Peel and core the apples then cut into thin slices. Should be about 4 cups of apples. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ TO MAKE THE CRUST: Mix the flour and sugar in a medium-sixed bowl. Cut in the butter and 2 Tbls of solid vegetable shortening with a pastry blender or 2 knives, until the mixture resembles coarse crumbs. Sprinkle the water ligthly over the flour mixture, 1 tb at a time. (NOTE: Up to 4 Tbls of water may be used.) Stir lightly with a fork after each addition to distribute the moisture evenly. Press lightly to form a ball. Flatten into a 1-inch thick circle and wrap in plastic; refrigerate for about 1 hour or until firm enough to roll. Place the oven rack in the center of the oven and heat to 400 degrees F. (205 degrees C.). Have a 9-inch tart pan with a removable bottom ready. On a lightly floured surface, with a lightly floured rolling pin, roll the dough out to an 11-inch diameter circle. Line the bottom and sides of the tart pan with the dough, then prick all over with a fork. Press a 12-inch piece of foil snugly into the tart shell. Bake 10 minutes or until the shell is set but not browned. Remove the form from the oven and carefully lift off the foil. Reduce the oven temperature to 350 degrees F. (180 degrees C.). Lightly beat the egg whit in a small bowl with a fork until slightly foamy. Brush over the bottom and sides of the shell. Bake 1 minute to set the egg white. Cool to room temperature on a wire rack. TO MAKE THE FILLING: Arrange the apple slices, slightly overlapping, in apinwheel fashion to cover the bottom of the tart shell. Whisk the cream, sugar, eggs and vanilla in a medium-sized bowl until well blended. Carefully pour over the apples. Bake 40 to 45 minutes at 350 degrees until the custard is set and the edges of the apples are lightly browned. Cool slightly in pan on a wire rack. Meanwhile in a small saucepan, stir the preserves over low heat until melted. Strain, then brush evenly over the apples. Cool to room temperature and remove the tart rim before serving. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: APPLE FLAN Keywords: Apples, desserts, custard FILENAME: RECIPES 09/12/90 -Begin Recipe Export-83 TITLE: APPLE FLAN KEYWORDS: Apples, desserts, custard SOURCE: Rich Harper ++---------------------------------CRUST------------------------------ ----- 1 c Flour; Unbleached 1 1/2 tb Sugar; Granulated 1/4 c Butter Or Margarine; * 3 tb Water; Cold, Tap 1 ea Egg White; Lg ++--------------------------------FILLING----------------------------- ----- 1 lb Granny Smith Apples; ** 2/3 c Heavy Cream 1/3 c Sugar; Granulated 2 ea Eggs; Lg 1 ts Vanilla Extract ++---------------------------------GLAZE------------------------------ ----- 1/2 c Apricot Preserves * Cut the ice cold butter or margarine into small pieces. ** Peel and core the apples then cut into thin slices. Should be about 4 cups of apples. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ TO MAKE THE CRUST: Mix the flour and sugar in a medium-sixed bowl. Cut in the butter and 2 Tbls of solid vegetable shortening with a pastry blender or 2 knives, until the mixture resembles coarse crumbs. Sprinkle the water ligthly over the flour mixture, 1 tb at a time. (NOTE: Up to 4 Tbls of water may be used.) Stir lightly with a fork after each addition to distribute the moisture evenly. Press lightly to form a ball. Flatten into a 1-inch thick circle and wrap in plastic; refrigerate for about 1 hour or until firm enough to roll. Place the oven rack in the center of the oven and heat to 400 degrees F. (205 degrees C.). Have a 9-inch tart pan with a removable bottom ready. On a lightly floured surface, with a lightly floured rolling pin, roll the dough out to an 11-inch diameter circle. Line the bottom and sides of the tart pan with the dough, then prick all over with a fork. Press a 12-inch piece of foil snugly into the tart shell. Bake 10 minutes or until the shell is set but not browned. Remove the form from the oven and carefully lift off the foil. Reduce the oven temperature to 350 degrees F. (180 degrees C.). Lightly beat the egg whit in a small bowl with a fork until slightly foamy. Brush over the bottom and sides of the shell. Bake 1 minute to set the egg white. Cool to room temperature on a wire rack. TO MAKE THE FILLING: Arrange the apple slices, slightly overlapping, in apinwheel fashion to cover the bottom of the tart shell. Whisk the cream, sugar, eggs and vanilla in a medium-sized bowl until well blended. Carefully pour over the apples. Bake 40 to 45 minutes at 350 degrees until the custard is set and the edges of the apples are lightly browned. Cool slightly in pan on a wire rack. Meanwhile in a small saucepan, stir the preserves over low heat until melted. Strain, then brush evenly over the apples. Cool to room temperature and remove the tart rim before serving. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: OBSTTORTE (FRUIT TORTE) Keywords: dessert, pie, fruit FILENAME: RECIPES 09/12/90 -Begin Recipe Export-98 TITLE: OBSTTORTE (FRUIT TORTE) KEYWORDS: dessert, pie, fruit SOURCE: Don Martin Servings: 8 2 c Flour; Unbleached 1/4 c Sugar 1 c Butter; NO Margarine, Unsalt 2 ea Egg Yolks -+--FILLING---- 4 c Fruit; Fresh, Canned, Frozen 1/2 c Sugar;If Fresh Fruit Is Used 1/4 c ;Water, If Needed 2 T Cornstarch -ALMOND COATING- 1 ea Egg White 1 T Sugar 1/2 c Almonds; Toasted, Sliced -+--TOPPING---- 2 T Sugar 1 t Vanilla Extract 1 c Cream; Heavy, Whipped CAKE: Mix flour and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg yolks; mix to form dough. Press dough into bottom and sides of a 10-inch springform pan. Dough should come 1 1/2 inches up the sides. Bake in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is firm and light brown. FILLING: Drain canned or frozen fruit, reserving juice. Crush 1 cup of fresh fruit to make juice. Add sugar to fresh fruit and let stand 1/2 hour. Drain juice and add water to make 1 cup. Mix cornstarch and fruit juice. Cook over medium heat until thickened. Place whole fruit in baked pastry shell. Pour thickened fruit juice over top. Chill thoroughly. Carefully remove torte from springform pan. ALMOND COATING: Beat egg white until foamy. Gradually beat in the sugar. beat until stiff peakes are formed. Spread the meringue around the outside of the pastry shell. Press in the almonds so that they completly cover the sides. TOPPING: Gently fold sugar and vanilla into whipped cream. Spread over the fruit. Garnish with sliced toasted almonds, if desired. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Apple Cake With Icing Keywords: Cakes, Desserts Servings: 6 ------------------------------------CAKE------------------------------------ 3 ea Large Eggs 1 1/2 c Oil 2 c Sugar 3 c Flour 1 t Soda 1 t Salt 2 t Vanilla 1 c Pecans 3 c Cored, Peeled, Diced Apples -----------------------------------ICING----------------------------------- 4 oz (1 cube) Margarine 1 c Packed Brown Sugar 1/4 c Milk Mix all cake ingredients together and pour into 9 x 13-inch oblong pan. Bake at 350 degrees F. for 45 minutes or until cake tester comes out clean when inserted in center of cake. Cook icing ingredients in small saucepan 2 1/2 minutes and pour over warm cake. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: No Tenemos Rancho Applesauce Cake Keywords: Cakes, Desserts Servings: 6 2 c Unbleached Flour 1 c Sugar 1 T Corn Starch 1 T Cocoa 1/2 t Cinnamon 1/2 t Nutmeg 1/2 t Cloves 2 t Baking Soda 1 t Baking Powder 1/2 t Salt 1 c Nuts 1 c Raisins 1/2 c Oil 1 t Vanilla 3 c HOT Applesauce Sift together all the dry ingredients, add nuts and raisins. Stir in the oil, vanilla and hot applesauce. Pour into a 9 x 13-inch pan. Bake at 350 degrees F. for 30 to 40 minutes or until done. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Blackberry Jam Cake Keywords: Cakes, Desserts Servings: 6 1/2 c Sugar 1/4 c Butter or Margarine  1 t Ground Cinnamon 1/2 t Baking Soda 1/4 t Ground Cloves 1/4 t Ground Nutmeg 1/3 c Butter/Sour Milk 1/2 c Seedless Blackberry Jam 1/4 c Chopped Walnuts --------------------------------CARMEL ICING-------------------------------- 2 T Butter or Margarine 1/2 c Packed Brown Sugar 3 T Milk 1 3/4 c Sifted Powdered Sugar Cream together sugar and butter or margarine. Beat in eggs. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake at 350 degree F. oven 25 minutes or until done. Cool completely. Frost with Carmel Icing. CARMEL ICING: In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring constantly, til mixture bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Peach Cream Pie Keywords: Pies, Desserts, Fruits Servings: 6 3 ea Med. Fresh Peaches * 3 T (level) Unbleached Flour 3 c Half & Half or Coffee Cream 1/2 t Cinnamon or To Taste * Or enough to fill pie shell with peach halves. -------------------------------------------------------------------------- Peel Peaches, cut in half and remove stones. Arrange halves cut side down in an unbaked pieshell. Mix sugar, flour and cinnamon with cream to make a paste. Pour over peaches. Place in hot oven 450 degree F. Bake 10 minutes or until shell begins to brown. Reduce heat to moderate oven (350 degrees F.). Continue baking for 30 minutes or until peaches are done. Cool and serve cold. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Chocolate Chip Squares Keywords: Desserts Servings: 4 1/2 c Firmly Packed Brown Sugar 1/2 c Margarine Softened 1 ea Large Egg 1 t Vanilla 1/2 c Unbleached Flour 1/2 c Rolled Oats 1 t Baking Powder 1/4 t Salt 1/3 c Semisweet Chocolate Chips 1/4 c Chopped Nuts Grease bottom only of square baking dish, 8 x 8 x 2-inches. Mix brown sugar, margarine, egg, and vanilla. Stir in flour, oats, baking powder, and salt. Spread evenly in baking dish. Sprinkle with chocolate chips and nuts. Microwave uncovered on high (100%), 4 minutes; turn dish one-quarter turn. Microwave until no longer doughy, 2 to 3 minutes. Cool; cut into about 2 inch squares. Makes 16 Cookies -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Cantaloupe Melba Keywords: Desserts, Fruits, Vegetarian Servings: 8 2 c Fresh raspberries* 1/3 c Sugar 2 T Orange-flavored liqueur** 2 ea Cantaloupes 3 c Raspberry sherbet * Or unsweetened frozen raspberries, defrosted **Or raspberry-flavored brandy (optional) In a blender or food processor, whirl raspberries until pureed. Pour through a sieve to remove seeds. Stir sugar and liqueur (if used) into puree and mix well; cover and chill. Halve cantaloupes and remove seeds; peel and cut into thin slices. Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices. Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet. Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish. Per Serving (including liqueur): 2 grams protein, 45 grams carbohydrate, no cholesterol, 186 calories. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Cantaloupe Fruit Salad Keywords: Fruits, Low-cal, Desserts Servings: 6 2 ea Med. Cantaloupes * 1 ea Large Pineapple ** 1 c Raisins 1 c Fresh Shredded Coconut 1 c Finely Chopped Walnuts 1 ea Large Apple *** 1 x Low-fat Yogurt * Remove rind and seeds from cantaloupe ** Cored, Peeled, and cut into small chunks. *** Cored and cut into small chunks. Cut the cantaloupes into small chunks and mix with all the other fruits and the walnuts in a large Salad bowl. Scoop yogurt into individual serving bowls and pass the fruit salad. Stir to coat and eat. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Heavenly Dessert Cheesecake Keywords: Desserts, Cakes, Low-cal Servings: 10 1 T Graham Cracker Crumbs 1 c Low Fat Cottage Cheese 16 oz Nufchatel Cheese* 2/3 c Sugar 2 T Unbleached All-purpose Flour 2 T Skim Milk 1/4 c Almond Extract * Neufchatel Cheese shoul be LIGHT Philly brand Neufachatel Cheese and it should be softened. --------------------------------------------------------------------------- Lightly grease bottom of 9-inch springform pan. Sprinkle with crumbs. Dust bottom; remove excess crumbs. Put cottage cheese in blender container Cover; process on high speed until smooth. In large mixing bowl of electric mixer, combine cottage cheese, neufchatel cheese, sugar and flour. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and extract; pour into pan. Bake at 325 degrees F., 45 to 50 minutes or until center is almost set. (Center of cheesecake appears to be soft, but firms upon cooling.) Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with fresh slices of strawberries or blueberries, if desired. VARIATION: Prepare pan as directed; omit blender method. Place cottage cheese in large bowl of electric mixer; beat cottage cheese at high speed until smooth. Add neufchatel cheese, sugar, and flour, mixing at medium speed until well blended. Continue as directed. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Strawberry Sorbet Keywords: Low-cal, Desserts, Ice cream, Fruits Servings: 6 1 pt Strawberries, fresh * 3/4 c Orange juice 1/2 c Milk 1/4 c Honey 2 x Egg whites 1 T Honey * or fresh rasberries ( about 2 cups) --------------------------------------------------------------------------- PER SERVING: 101 cal., 2g Pro., 22g Carbo., 1g fat, 0mg chol., 28mg Sodium 197mg Potassium . Remove hulls from berries. In a blender container, place berries, orange juice, milk, and 1/4 c honey. Cover; blend 1 minute or till smooth. (If desired, strain rasberry mixture to remove seeds.) Pour mixture into 9x9x2-inch pan. Cover; freeze 2 to 3 hours or till almost firm. In a mixer bowl beat egg whites with electric mixer on medium speed till soft peaks form. Gradually add 1 T honey, beating on high speed till stiff peaks form. Break frozen mixture into chunks; transfer frozen mixture to chilled large mixer bowl. Beat with electric mixer till smooth. Fold in egg whites. Return to pan. Cover; freeze 6 to 8 hours or till firm. To serve, scrape across frozen mixture with spoon and mound in dessert dishes. BETTER HOMES AND GARDENS -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Peach Bavarian Keywords: Low-cal, Desserts, Fruits Servings: 8  1 c Peach slices, frozen * 8 oz Yougart, peach 2 x Egg whites 2 T Sugar 1/2 c Cream, whipping * frozen unsweetened peach slices, thawed --------------------------------------------------------------------------- PER SERVING: 132 cal., 3g Pro., 18g Carb., 6g fat, 41mg Chol., 36mg Sodium 120mg Potassium . INSTEAD OF MAKING INDIVIDUAL SERVINGS, YOU CAN POUR THE MIXTURE INTO A 1-QUART SOUFFLE' DISH OR 5-CUP FLUTED MOLD. . In a small saucepan combine 1/4 c sugar and gelatin. Stir in 1/2 cup cold water. Cook and stir over medium heat till sugar and gelatin are dissolved. Remove from heat. In a blender container or food processor bowl place peach slices. Cover and blend or process til peaches are nearly smooth. Stir peach puree into gelatin mizture. Gradually stir gelatin mixture into yogurt till combined. Chill about 40 minutes or till mixture is the consistency of corn syrup, stirring occasionally. Remove from refrigerator IN a small mixer bowl immediately beat egg whites till soft peaks form (tips curl over). Gradually add 2 T sugar, beating till stiff peaks form (tips stand straight). Whip cream till soft peaks form. WHEN the gelatin mixture is partially set (consistency of unbeaten egg whites), fold in the beaten egg whites and whipped cream. Chill about 20 minutes or till mixture mounds when spooned. Pile mixture into 8 dessert dishes and chill in the refrigerator 4 hours or till firm. BETTER HOMES AND GARDENS -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Blueberry Parfaits Keywords: Low-cal, Desserts, Microwave, Fruits Servings: 4 1 c Blueberries 1/4 c Apricot preserves  PER SERVING: 187 cal., 3g Pro., 1g Fat, 42g Carbo., 5mg Sodium In a small bowl, combine blueberries and preserves. In microwave, cook on high 3-3 1/2 minutes, stirring twice, until blueberries are softened. Cover and chill until ready to assemble. To serve, in each of 4 dessert or parfait glasses layer frozen yogurt and blueberry sauce. Garnish with almonds. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Chocolate Pots De Creme Keywords: Chocolate, Desserts Servings: 2 1/2 c Light Cream 2 oz German Cooking Chocolate * 1 1/2 t Sugar 1 x Dash Salt 2 ea Large Beaten Egg Yolks 1/4 t Vanilla 1 x Whipped Cream (Opt.) * German cooking chocolate should be coarsely chopped. -------------------------------------------------------------------------- In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till chocolate is melted, stirring every 30 seconds. Stir about HALF of the hot mixture into the beaten egg yolks. Return all to the bowl, mixing well. Micro-cook, uncovered, on 50% power for 2 to 3 minutes or till thickened, stirring every 30 seconds. Stir in vanilla. Pour into 2 pot de creme cups or 6-ounce custard cups. Cover and chill for several hours or till firm. Garnish with whipped cream, if desired. NOTE: ----- SELECTING THE RIGHT CHOCOLATE: You'll find three basic types of chocolate in the baking supplies department of most supermarkets--semisweet chocolate, unsweetened chocolate, and sweet chocolate. The semisweet chocolate is made from chocolate that is just slightly sweetened with sugar. Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar. And sweet chocolate, such as the German cooking chocolate used in the Chocolate Pots de Creme recipe, is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Banana Split Sundaes Keywords: Bananas, Ice cream, Desserts Servings: 2 2 oz Semisweet Chocolate 1/4 c Light Corn Syrup 1/4 c Sweetened Condensed Milk 1/4 t Vanilla 1 x Ice Cream 2 T Unsalted, Roasted Peanuts 2 ea Small Bananas, Quartered Place chocolate in a 2-cup measure. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till melted, stirring once. Stir in corn syrup, and sweetened condensed milk. Micor-cook, uncovered, on 100% power for 45 seconds to 1 minute or till heated through. Stir in vanilla. Serve warm atop ice cream. Sprinkle with peanuts. Arranged quartered bananas around ice cream. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Pecan Pudding Keywords: Nuts, Desserts Servings: 2 1 T Butter Or Margarine 1 ea Large Beaten Egg 1/3 c Dark Corn Syrup 1/4 t Vanilla 2 T Unbleached Flour 1/8 t Baking Powder 1/4 c Chopped Pecans 1 x Powdered Sugar In a 15-ounce custard cup micro-cook the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted. Swirl the butter in the custard cup, coating sides and bottom. Pour the excess butter from the custard cup into the beaten egg. Stir in the dark corn syrup and vanilla. Stir together flour and baking powder. Stir flour mixture into egg mixture. Gently fold in chopped pecans. Pour the pecan mixture into the buttered 15-ounce custard cup. Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute. Sift a little powdered sugar atop. Serve warm with light cream, if desired. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Vinegar Pie Keywords: Pies, Desserts Servings: 6 1 c Sugar 2 T Unbleached Flour 1 c Cold Water 5 T Vinegar 2 1/2 T Butter 4 ea Large Eggs, Beaten Combine sugar and flour. Add the rest of the ingredients and place in a saucepan. Cook until thick and pour into prepared pie crust. Bake in a 375 degrees F. oven until crust is brown. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Wacky Cake Keywords: Desserts, Cakes Servings: 4 1 1/2 c Unbleached All-Purpose Flour 1 c Sugar 3 T Cocoa 1 t Baking Soda 1/2 t Salt 1 t Vanilla 1 t Vinegar 5 T Vegetable Oil 1 c Cold Water Mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour 1 c cold water over all and stir. No need to beat. Pour into 8 x 8-inch pan. Bake at 350 degrees F oven until it springs back. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Poor Man's Cake Keywords: Desserts, Cakes Servings: 4 1 c Sugar 2 c Raisins 1 c Lard * 1/4 t Allspice 1/4 t Cloves 1 x Pinch Of Salt 1 t Cinnamon (Or To Taste) * The original recipe calls for Lard. I don't know if shortening will work or not. --------------------------------------------------------------------------- Boil together all ingredients. Add water just enough water to cover raisins. Boil until raisins are tender. Cool. Add 1 t baking soda and enough Unbleached flour to make a stiff batter. Pour batter into 9-inch round cake pan. Bake in moderate oven until cake springs back when touched lightly (about 1 hour at 350 degrees F). Serve warm or cold with cream, custard sauce or powdered sugar frosting. Walnuts may be added to batter just before baking. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fruit Cocktail Cake Keywords: Cakes, Desserts Servings: 8 2 c Unbleached Flour 1 1/2 c Sugar 2 c Fruit Cocktail 2 t Baking Soda 2 ea Large Eggs 1 x Pinch Salt Mixall ingredients in a 9 x 13-inch pan. Mix by hand. Bake at 350 degrees F. for about 40 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fruit Coctail Cake Icing Keywords: Desserts, Cakes Servings: 8 1 1/2 c Sugar 6 oz (1 1/2 sticks) Margraine 1/2 c Pecans 1/2 c Coconut 1 c Undiluted Evaporated Milk Cook sugar, oleo, and milk until thick. Remove from heat and add pecans and coconut. Pour over hot cake. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Lemon Ice Cream Keywords: Desserts Servings: 12 3 ea Large Egg Yolks 14 oz Sweetend Condensed Milk 1/2 c Lemon Juice 1 x Yellow Food Coloring (Opt.) 2 c (1 pt) Whipping Cream Whip Whipping Cream and set aside. In large bowl, beat egg yolks, stir in sweetened condensed milk (not evap- orated milk), lemon juice and food coloring if desired. Fold in whipped cream. Por into 9 x 5-inch loaf pan or other 2-qt containier. Cover, freeze 6 hours or until firm. Serve with warm Blueberry 'N' Spice Sauce. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Frozen Lemon Souffle Keywords: Desserts Servings: 6 1 1/2 c Sugar 3 T Cornstarch 1 ea Env. Unflavored Gelatin 1 c Water 2/3 c Lemon Juice OR Lime Juice 3 ea Large Egg Whites 1/2 pt ( 1 C) Whipping Cream In large saucepan, combine sugar, cornstarch, and gelatine; add water and lemon or lime juice. Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green). Cool. Chill until partially set, about 1 hour, stirring occasionally. In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture. In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture. Tape or tie 3-inch waxed paper or foil "collar" securely around rim of 1-qt souffle dish. Pour mixture into dish. Freeze 6 hours or overnight. Remove "collar". Garnish with whipped cream, candy lemon drops and gum drop slivers if desired. Return leftovers to freezer. TIP: Souffle can be chilled in refrigerato 6 hours instead of being frozen. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Cherry Garcia Ice Cream Keywords: Desserts Servings: 4 1/4 c Shaved plain chocolate 2 ar e eggs 1/4 c Fresh Bing cherries, halved 1 up milk Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready. s far as hints for the cherries, nothing except cooling them before acing in the ice cream mixture. It does recommend shaving the chocolate th a cheese grater, after you have frozen it.) -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Snow Pudding Keywords: Desserts Servings: 1 1 c Water 6 T Sugar 3 1/2 T Cornstarch 2 ea Egg Whites 1 T Vanilla 1 1/2 c Milk 2 ea Egg yolks, Beaten 1. COMBINE WATER, 3 TBSP SUGAR AND 2 TBSP CORNSTARCH IN HEAVY SAUCEPAN. COOK UNTIL THICKENED. 2. BEAT EGG WHITES UNTIL STIFF. STIR INTO HOT CORNSTARCH MIXTURE. ADD 1/2 TSP. VANILLA. POUR THE MIXTURE INTO SERVING DISH. 3. COMBINE MILK, EGG YOLKS, THE REST OF THE CORNSTARCH, SUGAR AND VANILLA. COOK OVER MEDIUM HEAT UNTIL THICKENED. POUR OVER FIRST LAYER IN SERVING DISH. COOL. SERVE WITH WHIPPED TOPPING IF DESIRED. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Coconut Cake Filling (Mildred Hartley) Keywords: Cakes, Desserts Servings: 10 1 ea Coconut, large * 1 x Salt, pinch 1 pt Milk, sweet 1 c Sugar 1 T Flour, heaping * coconut should be split, peeled, and grated. Milk should be added to coconut milk to make 1 pint. ^^-------------------------------------------------------------------- Cook all ingredients in a 3-quart saucepan except coconut until thick. Add coconut and cook another 10 minutes on low-heat. Cool before putting on any white cake. MILDRED HARTLEY - this recipe has been in her family for over 100 years. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Banana Passover Sponge Cake Keywords: Cakes, Desserts Servings: 8 7 ea Eggs 1 c Sugar 3/4 c Cake Meal 1/2 t Salt 1/4 c Potato Starch 1 c Chopped Walnuts 1 c Mashed Bananas (2 ripe) 1/2 t Vanilla Beat yolks with sugar until creamy. Add the mashed bananas, beat well. Whip egg whites until stiff (in different bowl). Add cake meal, potato starch and salt to yolk mixture. Fold in egg whites into this mixture. Add flavoring fold in gently. Bake at 325 F. for an hour --more or less--. Use an angle food cake pan. Cool upside down for about 30 minutes or until cooled. Cut in half with knife. Ice with real whipped cream or cool whip. Top with bananas and a few walnuts. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Classic Mexican Flan Keywords: Desserts Servings: 8 1/2 c Sugar 14 oz Can sweetened condensed 1 c Milk 3 ea Large eggs plus 3 ea Yolks of large eggs 1/2 t Almond extract 1 t Vanilla extract lk In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid. Remove from heay and pur into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens. Heat oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch. Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Americana Key Lime Pie Keywords: Desserts, Pies Servings: 6 1 T Unflavored gelatin (1 env.) 1/2 c Sugar 1/4 t Salt 4 ea Egg yolks 1/2 c Lime juice 1/4 c Water 1 t Grated lime peel 1 x Few drops green food color 4 ea Egg whites 1/2 c Sugar 1 c Heavy cream, whipped 1 ea 9-in baked pastry shell 1 x Pistachio nuts, chopped 1 x Lime slices for garnish 1 x Heavy cream, whipped, to top Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in grated peel. Add food coloring sparingly to tint pale green. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites. Fold in whipped cream. Pile into cooled baked pastry shell. Chill till firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in center. Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie. Source: Better Homes & Gardens Dessert Cookbook. "A spectacular from the famous Miami hotel!" -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Citrus Chiffon Pie Keywords: Desserts, Pies Servings: 6 1 ea Envelope unflavored gelatin 1/2 c Sugar 1 x Dash salt 4 ea Egg yolks 1/2 c Lemon juice 1/2 c Orange juice 1/4 c Water 1/2 t Lemon peel, grated 1/2 t Orange peel, grated 4 ea Egg whites 1/3 c Sugar 1 ea 9-in baked pastry shell Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, fruit juices, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in peels. Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture. Pile into cooled baked pastry shell. Chill till firm. Trim with whipped cream and thin orange slices cut in fourths. Source: Better Homes & Gardens Dessert Cookbook. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Strawberry Cream Pie Keywords: Desserts, Pies Servings: 6 1 ea 9-inch baked pie crust 1/2 c Slivered, blanched almonds 1 ea Recipe Cream Filling 2 1/2 c Fresh strawberries 1/2 c Water 1/4 c Sugar 2 t Cornstarch 1 x Few drops red food coloring -------------------------------CREAM FILLING------------------------------- 1/2 c Sugar 3 T Cornstarch 3 T Enriched flour 1/2 t Salt 2 c Milk 1 ea Egg, slightly beaten 1/2 c Heavy cream, whipped 1 t Vanilla Directions for Cream Filling: Mix first 4 ingredients. Gradually stir in milk. Stirring constantly, bring to a boil; reduce heat and cook and stir till thick. Stir a little of hot mixture into egg; return to remaining hot mixture. Bring just to boiling, stirring constantly. Cool, then chill. Beat well; fold in whipped cream and vanilla. Directions for pie: Toast almonds until lightly browned, then sprinkle over the bottom of the cooled pie crust. Fill crust with chilled Cream Filling. Halve 2 cups of the strawberries. Pile atop filling. Glaze: Crush remaining 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir in berry juice. Cook, and stir till thick and clear. Tint to desired color with food coloring. Cool slightly; pour over halved strawberries. Keep refrigerated till serving time. Pass whipped cream, if desired. Source: Better Homes & Gardens Dessert Cookbook. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Strawberry-Rhubarb Pie Keywords: Desserts, Pies Servings: 6 3 ea Eggs, beaten 1 1/4 c Sugar 1/4 c Enriched flour 1/4 t Salt 1/2 t Nutmeg 2 1/2 c Rhubarb, red, 1 inch slices 1 1/2 c Strawberries, fresh, sliced 1 ea Pastry for 9" lattice crust 1 T Butter or margarine Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine rhubarb and strawberries. Line 9" pie plate with pastry; fill with fruits. Pour egg mixture over. Dot with butter. Top with lattice crust, crimping edge high. Bake at 400 degrees about 40 minutes. Fill openings in lattice crust with whole strawberries. Serve warm- plain, or topped with vanilla ice cream. Source: Better Homes & Gardens Dessert Cookbook. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Rhubarb Cream Pie Keywords: Desserts, Pies Servings: 6 1 1/2 c Sugar 1/4 c Enriched flour 3/4 t Nutmeg 3 ea Eggs, slightly beaten 4 c Rhubarb in 1" slices (1 lb) 1 ea Pastry for 9" lattice crust 2 T Butter or margarine Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9" pie plate with pastry; fill; dot with butter. Top with lattice crust. Bake at 400 degrees 50 to 60 minutes. Cool. Source: Better Homes & Gardens Dessert Cookbook. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Rhubarb Pie Keywords: Desserts, Pies Servings: 6 3 c Rhubarb, 1" slices 1 c Sugar 1/2 t Grated orange peel 3 T Flour 1 x Dash salt 2 T Butter or margarine Combine all ingredients except butter or margarine. Line a 9" pie plate with Orange Pastry**. Fill with rhubarb mixture and dot with the butter or margarine. Top with lattice crust. Bake at 400 degrees 40 to 50 minutes. Serve warm with vanilla ice cream. ** Substitute orange juice for the water in your favorite pastry recipe. Source: Better Homes & Gardens Dessert Cookbook. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Chocolate chunk chocolate cookies Keywords: Desserts Servings: 48 10.00 oz Semisweet choco, broken 1.00 pk Pkg choco-fudge cake m ix 2.00 pk Choco/fudge pudding mix 1.50 c Mayonaisse 0.50 c Chopped walnuts (optional) Preheat oven to 350 degrees F. Combine first 4 ingredients in medium bowl. Mix in mayonaise. Shape dough by 2 Tablespoons into balls. Place on ungreased cookie sheet, spacing 2 inches apart. Bake until tester inserted in centers comes out clean, about 12 minutes. (Can be prepared 2 days ahead and stored in airtight containers.) -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Americana Key Lime Pie Keywords: Desserts, Pies Servings: 6 1 T Unflavored gelatin (1 env.) 1/2 c Sugar 1/4 t Salt 4 ea Egg yolks 1/2 c Lime juice 1/4 c Water 1 t Grated lime peel 1 x Few drops green food color 4 ea Egg whites 1/2 c Sugar 1 c Heavy cream, whipped 1 ea 9-in baked pastry shell 1 x Pistachio nuts, chopped 1 x Lime slices for garnish 1 x Heavy cream, whipped, to top Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in grated peel. Add food coloring sparingly to tint pale green. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites. Fold in whipped cream. Pile into cooled baked pastry shell. Chill till firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in center. Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie. Source: Better Homes & Gardens Dessert Cookbook. "A spectacular from the famous Miami hotel!" -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Citrus Chiffon Pie Keywords: Desserts, Pies Servings: 6 1 ea Envelope unflavored gelatin 1/2 c Sugar 1 x Dash salt 4 ea Egg yolks 1/2 c Lemon juice 1/2 c Orange juice 1/4 c Water 1/2 t Lemon peel, grated 1/2 t Orange peel, grated 4 ea Egg whites 1/3 c Sugar 1 ea 9-in baked pastry shell Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, fruit juices, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in peels. Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture. Pile into cooled baked pastry shell. Chill till firm. Trim with whipped cream and thin orange slices cut in fourths. Source: Better Homes & Gardens Dessert Cookbook. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Strawberry Cream Pie Keywords: Desserts, Pies Servings: 6 1 ea 9-inch baked pie crust 1/2 c Slivered, blanched almonds 1 ea Recipe Cream Filling 2 1/2 c Fresh strawberries 1/2 c Water 1/4 c Sugar 2 t Cornstarch 1 x Few drops red food coloring -------------------------------CREAM FILLING------------------------------- 1/2 c Sugar 3 T Cornstarch 3 T Enriched flour 1/2 t Salt 2 c Milk 1 ea Egg, slightly beaten 1/2 c Heavy cream, whipped 1 t Vanilla Directions for Cream Filling: Mix first 4 ingredients. Gradually stir in milk. Stirring constantly, bring to a boil; reduce heat and cook and stir till thick. Stir a little of hot mixture into egg; return to remaining hot mixture. Bring just to boiling, stirring constantly. Cool, then chill. Beat well; fold in whipped cream and vanilla. Directions for pie: Toast almonds until lightly browned, then sprinkle over the bottom of the cooled pie crust. Fill crust with chilled Cream Filling. Halve 2 cups of the strawberries. Pile atop filling. Glaze: Crush remaining 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir in berry juice. Cook, and stir till thick and clear. Tint to desired color with food coloring. Cool slightly; pour over halved strawberries. Keep refrigerated till serving time. Pass whipped cream, if desired. Source: Better Homes & Gardens Dessert Cookbook. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Strawberry-Rhubarb Pie Keywords: Desserts, Pies Servings: 6 3 ea Eggs, beaten 1 1/4 c Sugar 1/4 c Enriched flour 1/4 t Salt 1/2 t Nutmeg 2 1/2 c Rhubarb, red, 1 inch slices 1 1/2 c Strawberries, fresh, sliced 1 ea Pastry for 9" lattice crust 1 T Butter or margarine Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine rhubarb and strawberries. Line 9" pie plate with pastry; fill with fruits. Pour egg mixture over. Dot with butter. Top with lattice crust, crimping edge high. Bake at 400 degrees about 40 minutes. Fill openings in lattice crust with whole strawberries. Serve warm- plain, or topped with vanilla ice cream. Source: Better Homes & Gardens Dessert Cookbook. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Rhubarb Cream Pie Keywords: Desserts, Pies Servings: 6 1 1/2 c Sugar 1/4 c Enriched flour 3/4 t Nutmeg 3 ea Eggs, slightly beaten 4 c Rhubarb in 1" slices (1 lb) 1 ea Pastry for 9" lattice crust 2 T Butter or margarine Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9" pie plate with pastry; fill; dot with butter. Top with lattice crust. Bake at 400 degrees 50 to 60 minutes. Cool. Source: Better Homes & Gardens Dessert Cookbook. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Rhubarb Pie Keywords: Desserts, Pies Servings: 6 3 c Rhubarb, 1" slices 1 c Sugar 1/2 t Grated orange peel 3 T Flour 1 x Dash salt 2 T Butter or margarine Combine all ingredients except butter or margarine. Line a 9" pie plate with Orange Pastry**. Fill with rhubarb mixture and dot with the butter or margarine. Top with lattice crust. Bake at 400 degrees 40 to 50 minutes. Serve warm with vanilla ice cream. ** Substitute orange juice for the water in your favorite pastry recipe. Source: Better Homes & Gardens Dessert Cookbook. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Coconut Cake Filling (Mildred Hartley) Keywords: Cakes, Desserts Servings: 10 1 ea Coconut, large * 1 x Salt, pinch 1 pt Milk, sweet 1 c Sugar 1 T Flour, heaping * coconut should be split, peeled, and grated. Milk should be added to coconut milk to make 1 pint. ^^-------------------------------------------------------------------- Cook all ingredients in a 3-quart saucepan except coconut until thick. Add coconut and cook another 10 minutes on low-heat. Cool before putting on any white cake. MILDRED HARTLEY - this recipe has been in her family for over 100 years. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Banana Passover Sponge Cake Keywords: Cakes, Desserts Servings: 8 7 ea Eggs 1 c Sugar 3/4 c Cake Meal 1/2 t Salt 1/4 c Potato Starch 1 c Chopped Walnuts 1 c Mashed Bananas (2 ripe) 1/2 t Vanilla Beat yolks with sugar until creamy. Add the mashed bananas, beat well. Whip egg whites until stiff (in different bowl). Add cake meal, potato starch and salt to yolk mixture. Fold in egg whites into this mixture. Add flavoring fold in gently. Bake at 325 F. for an hour --more or less--. Use an angle food cake pan. Cool upside down for about 30 minutes or until cooled. Cut in half with knife. Ice with real whipped cream or cool whip. Top with bananas and a few walnuts. -End Recipe Export-