PRODIGY(R) interactive personal service 12/10/92 4:44 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/02 9:33 AM TO: JO ANNE HARFORD (GTRM82B) FROM: REEVA BABCOCK (GSKT84B) SUBJECT: AMISH FRIENDSHIP RR Hi JoAnne, I know this recipe as HERMAN starter. It is very good and have buscuits baking even as we speak. HERMAN STARTER 2 c. flour 1 pkg. dry yeast 3 T. sugar 2 c. warm water (105 to 115 degrees) 1 t. salt NOTE: For high altitude use 2 1/4 c. flour In large bowl mix flour, sugar, yeast and salt. Gradually stir in water; beat or whisk until smooth. Cover with towel; set in warm (80 to 85 degree) draft- free place. Stir 2-3 times a day for about 3 days or until starter is bubbly and produces a yeasty aroma. Transfer to larger bowl, large jar, or plastic container. Cover partially (tilt lid or punch holes in plastic cover); refrigerate. Makes about 1 1\2 to 2 cups starter, depending on thickness. It can be creamy or thick as dough because of room conditions, the age of "Herman" and other variables. > CARE AND FEEDING OF "HERMAN": Starter should be used within 14 days and replenished or fed immediately after each use. To feed starter, stir in 1 c. each milk and flour and 1/2 c sugar; mixture need not be completely smooth. Wait at least 24 hours before using again. If you do not plan to use the starter within 14 days, cover tightly and freeze. Freezing slows down the fermentation, so let stand several hours at room temperature till thawed and bubbly before reusing. > HERMAN COFFEE CAKE 1st DAY Feed 1/2 c sugar, 1 c. flour, 1 c. milk, stir 2nd DAY stir 3rd DAY " 4th DAY " 5th DAY feed again 6th DAY stir 7th DAY " 8th DAY " 9th DAY " 10thDAY Take 2 cups batter out, one to keep, the other to give away. To the remainder add: 2 c. flour 2 t baking powder 1 c. sugar 1 1/2 t cinnamon 1/2 t. baking soda, 2/3 c oil 1/2 t. salt PRODIGY(R) interactive personal service 12/10/92 4:45 PM Stir and pour into greased and floured 9x13 cake pan, then top with: Mix together: 1 stick butter, melted, 1 c. brown sugar, 1 T. flour 1/2 c. chopped nuts; spread over batter. Bake 350-30 min or until done. NOTE: If you are not giving a cup away, the cake can be made after the first feeding. But be sure to let it set long enough to work and remember to take out 1 c.to keep your Herman supply going. Feed "him" and replace in the fridge. I have more recipies for "his" use if anyone is interested. He make the best hot rolls I 've ever tasted! Reeva in Denver PRODIGY(R) interactive personal service 12/10/92 4:45 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/03 8:14 AM TO: BARBARA MEEK (XMNM74B) FROM: REEVA BABCOCK (GSKT84B) SUBJECT: AMISH FRIENDSHIP RR Barbara, In answer to your request here are two more recipies to be used with Herman starter. Herman Biscuits 2 1/2 c. flour 1/4 c. + 2 T. butter 3/4 t. salt 1/2 c. buttermilk 1/2 t. soda 1 c. Herman 1 t. baking powder 2 T. butter, melted Combine first 4 ingredients. Mix well. Cut in 1/4 c.+ 2 T. butter. Combine buttermilk and Herman. Add to dry ingredients. Stir until moistened. Knead dough on lightly floured surface 10 or 12 times. Pat dough to 1/2" thickness and cut into biscuits. Place in pan and coat tops with melted butter. Cover and let rise 30 min in warm place. Bake 425 for 15 to 17 min BETCHA CAN'T EAT JUST ONE! > Herman Hot Rolls 2 c. flour 1 1/2 t. baking powder dash salt 3 T. oil 1 pkg dry yeast 1 c. Herman Dissolve yeast in 1/2 c. lukewarm water to which 1 t. sugar has been added. Combine dry ingredients, mixing well. Stir in Herman and oil. Turn dough on a floured surface and knead until smooth and elastic (about 10 min). Shape into 2" balls and cover and let rise for 1 hour Bake at 350 for 20 min or until brown. This can also be used for cinnamon rolls I will try to send more the first of next week. I'm sorry I can't this week as I have to two craft shows to do this weekend so will be off the board for a few days. I might add that I have made this starter and let it set at room temp just until it starts to work. I then use a cup of it to bake with immediately. I feed it again and refrigerate the remainder until ready to use again. Maybe by the time I am back you will have had time to see how you like it. Let me know if you still want more. I will watch for your answer. I will post the next ones under "Herman". Hope you enjoy this as much as my family does. Reeva 10:18pm PRODIGY(R) interactive personal service 12/10/92 4:47 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/06 8:28 AM TO: ALL FROM: NANCY BENNETT (NWMB51B) SUBJECT: AMISH SUGAR COOKIES 1 C. Granulated Sugar 1 t. Creme Of Tartar 1 C. Confectioner's Sugar 1 t. Vanilla 1 C. Butter or Margarine (softened) 4 1/2 C. All-Purpose 1 C. Oil Flour 2 Large Eggs Granulated sugar 1 t. Baking Soda (Colored would be nice) 1/2 t. Salt PREHEAT OVEN-375 Degrees. Combine the granulated sugar, confectioner's sugar, butter, or margarine, oil, eggs; beat well. Add the bakinf soda, salt, creme of tartar, vanilla & flour. mixing until every- thing is well combined. Refrigerate dough for 3-4 hours (preferably overnight) or until well chilled. This dough MUST be well chilled or it will be hard to work with. Roll dough into balls & dip into the granulated sugar. Place balls onto a cookie sheet & flatten with the bottom of a glass which has been dipped in sugar. One gal used a glass which had a design etched in the bottom, gave the cookies a decorative touch. I've not tried rolling the dough out & cutting it but I'm sure it would work. IF the dough's CHILLED. Bake 8-10 minutesor until the edges are lightly browned. DO NOT over-bake! One lady who tried these said she won 2nd place at a bake contest. She said she would've won 1st prize but she froze them first--she now thinks that's a mistake. I've never frozen them, they don't last long around here! I received this recipe from Ellie Collin on this BB. I, my- self HAVE tried rolling them was kind of difficult! The dough WAS chilled well. The dough kept sticking to the rolling pin! The cookies are the best you'll ever eatr though! I QUADRUPLED the recipe & family ate them as fast as I could bake them! They VANISHED!!!!! ENJOY!!!!! Happy Holidays Everyone!!!!! Nancy-Ill. PRODIGY(R) interactive personal service 12/10/92 4:47 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/07 8:49 PM TO: BARBARA RHONE (GNCR03B) FROM: BETTY HAHN (RTKD98B) SUBJECT: ANISE COOKIE RECIPE Hi Barbara, I want to tell you I hadn't tried this recipe yet. I had plans of trying it, just hadn't gotten to it yet. Hope you like it! ANISE DROPS 1 1/2 cups flour 1/4 teaspoon baking powder 2 eggs 1 cup sugar 1/4 teaspoon anise extract Combine flour and baking powder, set aside. In a large mixing bowl, beat eggs, sugar, and anise extract until light-colored. Stir in dry ingredients. Drop batter by teaspoonfuls about 2 inches apart onto a greased and floured baking sheet. Let stand at room temperature for 6 hours. Bake at 350 for 6 minutes. Remove from baking sheet to a wire rack to cool. Sure sounds different from any other cookie I've tried. Let me know how they are! Betty in wi. PRODIGY(R) interactive personal service 12/10/92 4:48 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/09 12:06 PM TO: ALL FROM: KATHY FIETE (PCVV25F) SUBJECT: APPLE CHEDDAR CHESCK NEW ENGLAND APPLE CHEESECAKE Crust: 3/4 c. flour 2 1/2 Tbsp. sugar 1/2 tsp. cinnamon 1 egg, lightly beaten 1/4 c. butter or margarine, softened 1/2 c. shredded cheddar cheese 2 Tbsp. chopped walnuts In medium bowl stir together flour, sugar and cinnamon. Add egg and butter. Beat with electric mixer until well combined. Stir in cheddar cheese and walnuts. With greased fingers, press dough evenly onto the bottom of a greased 9" springform pan. Bake at 350 for 15 - 20 minutes or until lightly browned. Remove from oven and set aside. Filling: 18 oz cream cheese 2/3 c. light brown sugar 5 tsp. cornstarch 4 eggs 2/3 c. applesauce 1/3 c. frozen apple juice concentrate, thawed 2 tsp. ground cinnamon 2 tsp. vanilla 1 tsp. nutmeg 1/4 tsp. ground cloves 1 c. shredded cheddar cheese 1/4 c. chopped walnuts In a large bowl combine cream cheese, brown sugar and cornstarch. Beat with electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Beat in applesauce, apple juice concentrate, vanilla, cinnamon, nutmeg and cloves. Stir in cheese and walnuts. Pour mixture over the crust. Bake at 350 for 15 minutes. Lower the temperature to 225 and bake for 1 hour and 10 minutes, or until the center no longer looks wet and shiny. Remove cake from the oven; run knife along inside edge of the pan. Turn the oven off; return cake to oven for an additional hour. Chill, uncovered, overnight. PRODIGY(R) interactive personal service 12/10/92 4:48 PM Topping: 1/3 c. frozen apple juice concentrate, thawed 1 Tbsp. light brown sugar 1 Tbsp. cornstarch 1/4 tsp. cinnamon 2 Tbsp. port wine 1/4 c. chopped walnuts In a small saucepan stir together apple juice concentrate, brown sugar, cornstarch and cinnamon. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in port wine. Pour over cheesecake. Sprinkle with walnuts. Chill until serving time. Makes 12 - 18 slices. PRODIGY(R) interactive personal service 12/10/92 4:49 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/02 7:55 AM TO: REBEKAH RISING (HVHF37A) FROM: SHAUNA HEFNER (KKCS05B) SUBJECT: BAKING W/ANDESMINTS? Rebekah--I don't know why you couldn't use Andes mints in cookies, brownies, and other bake goods. In regards to your second request, I have a rec for Butterfinger cookies. This one I recieved from the company. I have not tried it yet. I deciced, if I don't like their cookies, I'm going to sub in Butterfingers for the choc. chips. TITLE: Butterfinger Cookies 3/4 c sugar 1/2 c butter or margarine, softened 1 egg 1 3/4 c all-purpose flour 3/4 tsp baking soda 1/4 tsp salt 1 pkg (8oz.) Butterfinger Chips, coarsely chopped Preheat oven to 375 degrees. In large mixer bowl, beat sugar and butter until creamy. Beat in egg until light and fluffy. Blend in flour, baking soda and salt. Stir in chopped Butterfinger Chips. Drop dough by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake 11 to 13 minutes or until cookies are lightly browned. Let stand on cookie sheet 2 minutes. Cool on wire rack. Makes about 30 cookies. Glad I could return the favor by supplying you with a rec and an idea. Happy Holiday!! TTFN.......Shauna (kkcs05b). PRODIGY(R) interactive personal service 12/10/92 4:50 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/02 7:37 PM TO: REBEKAH RISING (HVHF37A) FROM: CHARLES WALDRON (KPJV65A) SUBJECT: BAKING W/ANDESMINTS? Rebekah, I have a small recipe booklet that I obtained a few years ago from the Andes Co. Many recipes using Andes candies to make cookies, candies, breads, desserts etc. The following recipe is from this booklet. "Chocolate Chunk Cookies" Makes about 3 1/2 dozen 2 cups flour 1 teaspoon baking powder 1 cup butter softened 1 teaspoon baking soda 1/2 cup granulated sugar 3/4 cup light brown sugar 2 teaspoons vanilla 2 eggs 1 package(6 ounces) Andes Candies any flavor, coarsely chopped. 1 1/2 cup coarsely chopped walnuts 1 cup raisins -------------------- Preheat oven to 350. Stir together flour, baking powder and baking soda, set aside. In large mixer bowl, beat butter and sugars until light. Beat in vanilla and eggs. Gradually stir in flour mixture, then Andes, walnuts and raisins. Drop onto ungreased baking sheet by tablespoonfuls. Bake in preheated oven 7-8 minutes or until cookies brown. Cool on sheet 2-3 minutes. For thicker cookies, refrigerate dough 15-20 minutes before baking. --------------- Other cookies using Andes candies listed in booklet: Chewy Brownies Chocolate Macaroons Chocolate Pineapple Raisin Bars Toffee Mint Bars Chocolate Studded Lemon Squares The recipe book is called "Sweet Elegance" It was obtained from Andes Candies 1400 E. Wisconsin Street Delavan, Wisconsin 53115 Is dated 1985, however it or an updated version might still be available. Charles--- Berks County Penna. PRODIGY(R) interactive personal service 12/10/92 4:52 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/05 12:10 PM TO: ALL FROM: BETTE LELAND (CGVH43B) SUBJECT: CARAMEL APPLE CHCAKE This is super: Caramel Apple Cheesecake Crust: 1-1/2 c. graham cracker crumbs 1/4 c. sugar 1/4 c. butter or margarine, melted Filling: 1 lb. caramels (48 pieces) 1 can (5 oz.) evaporated milk 1 c. pecans 2 pkg. (8 oz each) cream cheese, softened 1/2 c. sugar 2 eggs 1-1/2 c. chopped golden Delicious apples (about 2 med.) 1 tbl. flour 1/2 tsp. cinnamon Preheat oven to 350. Combine graham cracker crumbs, 1/4 c. sugar and butter; press onto sides and bottom of a 9" springform pan. Unwrap caramels; place in a 2-qt. heavy saucepan. Add evaporated milk. Melt caramels over low heat, stirring until smooth. Reserve 1/2 c. melted caramel mixture. Pour remaining caramel mixture over crust in pan. Sprinkle half of the chopped pecans (1/2 c.) over the caramel in the crust. Beat cream cheese and 1/2 c. sugar until smooth. Add eggs, one at a time, beating until smooth after each addition. Toss together 1 c. chopped apple, flour and cinnamon; fold into cream cheese mixture. Spoon cream cheese mixture over caramel crust. Bake 40 min. Combine reserved caramel and remaining 1/2 c. chopped apple. Spread over cheesecake; sprinkle with remaining pecans. Continue baking 15 min. Loosen cake from rim of pan. Chill before serving. Refrigerate unused portion. Makes 12 servings. Doesn't this sound good? Well, it is good! Bette..NM PRODIGY(R) interactive personal service 12/10/92 4:53 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/06 2:13 PM TO: ALL FROM: SUZANNE WALKER (NSWC39A) SUBJECT: CHOC.TEXAS BROWNIES Does anyone NOT have this recipe?? If not, here 'tis: For one 17 1/2 by 11 in. baking pan (jelly-roll pan) makes 48 brownies-great for a carry-in. 2 C flour, 2 C sugar, 1/2 C butter or marg. 1/2 C shortening, 1 C strong coffee OR water, 1/4 C dark, unsweetened cocoa, 1/2 C buttermilk (can use 2 tsp vinegar mixed with milk to make buttermilk), 2 eggs, >>>>> 1 tsp. baking soda, 1 sp. vanilla, walnuts or pecans to suit taste. FROSTING: 1/2 C butter or marg., 2 Tbsp. dark cocoa, 1/4 C milk, 3 1/2 C unsifted powdered sugar, 1 tsp. vanilla. CAKE PREPARATION: In large bowl, combine flour and sugar. In saucepan, combine butter, shortening, coffee (or water) and cocoa. Stir and heat to boiling. Pour boiling mixture over flour and sugar mixture. Add the buttermilk, eggs, baking soda and vanilla. Mix well, using wooden spoon or high speed on mixer. Pour into well-buttered jelly-roll pan.>>> Bake at 400 for 20 min., or until brownies test done in the center. While brownies bake prepare the frosting: FROSTING PREPARATION: In a saucepan, combine the butter, cocoa and milk. Heat to boiling, stirring. Mix in powdered sugar and vanilla until frosting is smooth. Pour warm frosting over brownies as soon as you take them out of the oven. Cool and cut into 48 bars. Sue in Mo. PRODIGY(R) interactive personal service 12/10/92 4:54 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/05 11:54 AM TO: MARJORIE THRASHER (JWSC79A) FROM: B CHRISTENSEN (CPVM71A) SUBJECT: FRUIT COCKTAIL CAKE Marjorie, here is one that my neighbor gave me back in the late 50's. Hope it is as good now as it was then. FRUIT COCKTAIL CAKE 1 cube oleo (1 stick margarine or butter) 2 eggs 1 1/2 teaspoon (baking) soda 1 1/2 cup sugar 1 3/4 cup flour 1 15-ounce can fruit salad and juice - medium size. Mix as for cake. Pour in greased and floured 9x13 inch pan. (Cream oleo-sugar, etc.) Mix the following and sprinkle on cake before baking. 3/4 cup brown sugar 1/2 cup chopped nuts 1 teaspoon cinnamon Preheat oven to 375 degrees. Bake for about 35 to 40 min. .. I seem to remember having soft, slightly sweetened, made from heavy cream, whipped cream with this. Hope you enjoy it Bev in Orange - CPVM71A - 12/05/92 - 6:00AM - PT PRODIGY(R) interactive personal service 12/10/92 4:55 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/07 11:15 AM TO: MARJORIE THRASHER (JWSC79A) FROM: MARILYN MCLAUGHLIN (TGJX44B) SUBJECT: FRUIT COCKTAIL CAKE Marjorie - my Fruit Cocktail Cake recipe is a bit different from that of Bev: 1 1/2 cup sugar 2 cups flour 2 Tsp Baking Soda 1 15 oz can fruit coctail - undrained 2 eggs [Note: There is no shortening in this part] Mix above ingredients and pour into oblong pan. Sprinkle with mixture of 1 cup coconut 1/2 c. nuts 1/2 cup brown sugar Bake for 45 minutes at 350 degrees. This will be very brown. Boil 2 minutes: 1 stick margarine, 3/4 c. sugar & 1/2 cup evaporated milk. [I do this while cake is baking] Pour over cake immediately after removing from oven. Serve Warm (or cold) with ice cream or whipped topping. This cake is VERY heavy - and very good. The men in my family who do not generally like cake (they want pie, please) love this one. Hope you enjoy it - if you try it. Marilyn - Gladstone, MO 12/07/92 07:49 cst PRODIGY(R) interactive personal service 12/10/92 4:55 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/05 1:53 PM TO: ALL FROM: LINDA DOUGHERTY (FDRK29C) SUBJECT: FUDGE CHRISTMAS SNOW Christmas Snow Fudge 4 c. sugar 1/4 tsp. vanilla 2 c. milk 1/2 c. chopped walnuts 1/2 c. butter 3/4 c. flaked coconut 1/4 tsp. salt =========> Put sugar, milk, butter and salt into large saucepan. Bring to boiling point, stirring constantly only until sugar is dissolved. Then cook over moderate heat, stirring occasionally until candy reaches soft ball stage (238 degrees). Remove from heat and set pan in cold water. DO NOT STIR or BEAT until cooled to lukewarm. Add vanilla and beat until candy becomes thick and creamy and loses its shine. When on the point of "setting", add coconut and walnuts and fold quickly. Spread into buttered 8 inch square pan. Let stand at room temperature to cool. Recipe by Dorothy Hilliard..... PRODIGY(R) interactive personal service 12/10/92 4:57 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/06 10:20 AM TO: GAIL WHITE (SPDN50B) FROM: DOLORES MCCANN (BSWN00A) SUBJECT: GLASS CANDY - RR Hi Gail, If it is what I am thinking of, it may be also called "Hard Tac" Just cook, pour out & break up. She COULD be talking about the ahrd candy "windows" in cookies. Thats just sour balls broken/melted as baked. : ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: Hard Candy BSWN00A Categories: Candies Servings: 1 ---------------STIR TOGETHER BEFORE HEATING--------------- 2 c cane sugar 2/3 c light Karo 3/4 c water 1 t oil flavor* & color 1 t or more citric acid** Have color/flavor/citric acid ready when finished cooking! *More or less, some flavors are stronger than others. **Put citric acid in fruit-flavored candies for tartness. TEST YOUR THERMOMETER EVERY DAY! To test: Place it in cold water & bring to boil. If water boils at- say 210 instead of 212, reduce cooking time 2 degrees. ***I use a TAYLOR thermometer. Wilton sells them now. Spray *PAM in molds & on surface. Not too much & only once per session. USE A THIN PAN, NOT HEAVY! Candy must set a few minutes in the pan & the temp will rise, burning the candy in a thick pan. Bring mixture to boil. Put lid on for 3 minutes , add thermometer & DON'T STIR. When therm. reaches 285-290D. remove pot from stove.Wait for temp. to lower below 260^ before adding color/flavor/citric acid. Cover pan after adding citric acid so it won't fade the taste. I add about 2 ts citric acid. DON'T STIR! Use the tiny viles of Lorann oils. Avail. in cake supply shop or drug store. I pour the cooked candy into a GUTTMAN candy funnel Thats the quickest way to get it in molds befor it cools & hardens. *Of course, spray funnel! I pour some into molds & the rest onto my marble slab. The part on the slab: I roll it into a long cylinder & cut into "pillows" w/scissors. Dust finished candies with powdered sugar so they won't PRODIGY(R) interactive personal service 12/10/92 4:57 PM "melt" together. There is one very nice sucker mold. It is a white ring w/ a slit for the stick. All you do is spray mold, add stick, fill w/candy, cool & remove easily Comes in 2-3 sizes, round or heart-shaped. I beleive it is Guttman Brand & available here at Sugarcraft. About 2 dz in a pack. This is my kids favorite Christmas candy. You will want to make several flavors. Experiment on how-much flavor. All vary. *Don't add too much on the mints. Takes more on the cherry/strawberry/lemon/orange, etc. There are at least 50 oil flavors available to choose from! Shared by Dolores McCann, Hamilton OH ----- PRODIGY(R) interactive personal service 12/10/92 4:58 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/07 6:48 PM TO: ALL FROM: REEVA BABCOCK (GSKT84B) SUBJECT: HERMAN STARTER R'S Here are the additional recipies I promised. The recipe for the main starter is given under Amish Friendship. BANANA BREAD 1/3 c. shortening 1 t. vanilla 1 c. sugar 1 c. HERMAN 1 egg 2 c. flour 1 c. mashed bananas 1 t. salt 1 t. baking powder 1/2 t. soda 3/4 c. walnuts Cream shortening and sugar. Add egg and mix. Stir in bananas and HERMAN. Add vanilla. Sift dry ingredients and add to first mixture. Add nuts and stir until blended. Bake at 350 in 9x5 loaf pan 1 hour or until done. Pancakes 1 c. Herman 1/4 t. ea soda and salt 1 c. flour 1 egg 2 1/4 t. baking powder 2 T. oil 1/2 to 3/4 c. milk (depending on desired thickness) Mix well all ingredients. Using scant 1/4 batter per pancake, bake on well greased, preheated griddle or skillet about 3 minutes or until tops are bubbly and edges are brown. Turn; bake other side about 3 min or until golden. Makes 10 large pancakes. Herman Cookies 1 1/2 c. flour 1 c. packed brown sugar 2 T. unsweetened cocoa 1/2 c. shortening 1/2 t. ea. baking powder and soda 2 eggs 1/8 t. salt 3/4 t vanilla 1/2 c. Herman 1/2 c. chopped nuts Chocolate frosting (recipe follows) In medium bowl mix flour, cocoa, baking powder, baking soda and salt; set aside. In large bowl mix well sugar, shortening, eggs, vanilla and starter. Stir in flour mixture and nuts until welll blended. Drop by teaspoonfuls 2 inches apart on greased cookie sheets. Bake in preheated 350 oven 8-10 min or until bottoms of cookies and edges are lightly brown. Remove to racks to cool. Chocolate Frosting In small bowl mix well 3/4 c. powdered sugar, about 2 T. milk (or more is needed for spreading consistency) and 1/2 square unsweetened chocolate, melted. NOTE: If desired, omit frosting and garnish each cookie with a walnut half PRODIGY(R) interactive personal service 12/10/92 4:58 PM before baking. WHOLE WHEAT BREAD 1 env. dry yeast 1 1/2 t. salt 1 1/2 c. warm water about 2 1/2 c. all-purpose 3 1/4 c. whole wheat flour flour, divided 1 c. HERMAN 1/2 t. soda 3 T. ea molasses and soft butter In large bowl dissolve yeast in warm water. Stir in whole wheat flour, starter, molasses, butter and salt. Combine 1 c. of the flour, 1/4 c. at a time until stiff dough is formed and leaves sides of bowl. On lightly floured surface knead dough 5-7 min or until smooth. Shape into ball; place in greased bowl. Turn to grease top. Cover and let rise in warm place until doubled (1-1 1/2 hrs.) Punch down & divide in half. Shape into 2 loaves. Place in 9x5x3 loaf pans. Let rise again until doubled (about 1 hour) Bake in preheated 375-35 min or until browned and loaves sound hollow when tapped on topped. Remove to rack to cool. PRODIGY(R) interactive personal service 12/10/92 4:59 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/07 2:34 PM TO: MARCI ADERIYE (VKFD29A) FROM: JOAN CLOUD (SSMW41A) SUBJECT: HERMIT COOKIES Marcie, there are several different cookies called Hermits here is mine about 80 yrs old in our family, can't be beat if you like minature fruit cakes, cause that is what they are like. HERMITS 4 cups brown sugar 2 cups butter >>>>>>>>more 1 cup sour milk ( 1 tsp vinegar will do it) 3 boxes raisens 1 box currants 5 1/2 cupd flour 2 cups chopped nuts 4 eggs 3 jars citrus fruit can sub candy cherries and pineapple chopped up 2 tsp soda 2 tsp cinnamon and nutmeg. Cream sugar and butter, beat in eggs until fluffy>>>>> add sour milk(can sub 1/2c orange juice 1/2 cup brandy UMMMM instead of the sour milk) mix in dry ingred's and than add fruit, nuts, raisens even some dates if you want. Place on greased cookie sheet by spoonfull. Bake for 12-15 min(don"t over bake) in a 375 degree oven. Enjoy, and Good Luck. Hope this is the one you want. Joni in S. Jersey Happy Holidays PRODIGY(R) interactive personal service 12/10/92 5:00 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/09 1:36 PM TO: ALL FROM: NAN HENRY (JVTK40A) SUBJECT: LANE CAKE This is for Joy in FF, but anybody can make it. Lane Cake 1 cup butter 2 cups sugar 1 t vanilla 3 1/4 cups all-purpose flour 3 1/2 t baking powder 3/4 t salt 1 cup milk 8 egg whites, beaten Cream butter until smooth; add sugar gradually and beat until light and fluffy. Add van. Combine dry ingredients and add to creamed mixture alternately with milk, beating until smooth. Fold in beaten egg whites. Pour batter into four round 9" cake pans.(I use parchment paper in bottom of my pans, but you can grease and flour them.) Bake at 375o for about 2O minutes. (If you have only two pans, bake half the batter at a time.) After removing cakes from oven, let stand 5 mins; then turn out on racks to cool. Spread Lane Frosting between layers and on top and sides of cake. Cake is best if stored for several days before serving. Lane Frosting: 8 egg yolks 1 1/4 cups sugar 1/2 cup butter or oleo 1 cup chopped pecans 1 cup finely chopped seedless raisins 1 cup flaked or fresh grated coconut 1 cup finely cut candied cherries (I don't use these) 1/4 t salt 1/3 cup WHISKEY or fruit juice Beat egg yolks slightly; add sugar and butter. Place in saucepan and cook over medium heat, stirring constantly, for about 5 minutes or until sugar is dissolved and mixture is slightly thickened. (Do not overcook or let egg yolks become scrambled in appearance. Mixture should be almost transparent.) Remove from heat and add remaining ingredients. Let cool before spreading. Merry Christmas,Nan PRODIGY(R) interactive personal service 12/10/92 5:01 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/06 8:31 AM TO: REBECCA WEST (VRCX33A) FROM: LAURIE MARTINEZ (CRCX90A) SUBJECT: LEMON-POPPYSEED RR Hi Beckie- Here are a couple of the recipes you are requesting. These are my favorites to give out at the holidays too! ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: CRANBERRY BREAD Categories: Breads Servings: 8 1 x -Laurie Martinez CRCX90A 1/2 c Butter or margarine 3/4 c Sugar 2 x Eggs 1/4 t Almond extract 1/4 c Orange juice 1/2 t Baking soda 1/8 t Salt 1/4 t Cinnamon 2 c Flour 1 c Whole berry cranberry sauce Melt butter and add to sugar, mixing well. Add eggs, almond extract and orange juice. Sift together dry ingredients, add to batter and mix just until blended. Fold in cranberry sauce. Pour into greased loaf pan, bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean. Remove from pan and cool on rack. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: LEMON POPPYSEED CAKE Categories: Cakes Servings: 12 1 x -Laurie Martinez CRCX90A 1 pk Lemon cake mix 1 pk Instant lemon pudding (sm) 1/3 c Crisco oil 1 c Water 4 x Eggs 1/2 t Almond extract 4 T Poppyseeds PRODIGY(R) interactive personal service 12/10/92 5:01 PM Preheat oven to 350 degrees. Generously grease and flour pan. Blend all ingredients in large bowl; beat at medium speed 2-3 minutes, or until well blended. Pour into pan and bake 45 minutes or until toothpick inserted in cake comes out clean. ----- Enjoy and Happy Holidays to you and your family!! Laurie - Lancaster, CA 12/05 08:01 pm PRODIGY(R) interactive personal service 12/10/92 5:02 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/08 11:25 AM TO: PATRICIA LEGRAND (JPCF24B) FROM: MARY WALMAR (NKJF28B) SUBJECT: LOST MOLASSES COOKIE I'm happy to repost this recepi for you Patti: 1 cup sugar, 3/4 cup margarine, 1 egg: cream together very well. Then add, sifted together 2 1/2 cups flour, 2 tsps. soda, 2 tsps. cloves, 2 tsps ginger, 2 tsps. cinamon. Chill very well, roll into balls and roll in sugar. Bake at 350 degrees about 10 - 12 min. I made a double batch last week and they are almost gone. Aren't they great!!! Mary PRODIGY(R) interactive personal service 12/10/92 5:02 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/01 10:18 PM TO: JOYCE FRECH (XWJT54A) FROM: KAREN GARBACK (BWBT10A) SUBJECT: MALLOMARS-WHAT ARE? Joyce!!!!!.....Long time, no read........After I wrote the mini-Bundt-cake-comment, I wondered if I was thinking of the right thing. You're back there on the ``mainland'', so are the Mallomars the ones that are a smooth round shape? If so, then the CHOCOLATE PINWHEELS are definately cuter... A big YUP! to the ``busy'' question. We doubled our Thanksgiving from last year, and we were expecting to do a greater>>> Christmas based on that projection. But, I just got some disturbing news from my main catering customer, that puts my figures way below estimates. I was amazed at how little she ordered from last year. So, now I have to put on a big push ``through the door'' to take up the slack. The up-side to this is that I can service more of the ``front door'' customers, since I won't be trapped by huge catering orders. All of the FUN stuff that I wanted to make last Christmas is going to be possible THIS Christmas. I spent the weekend after Thanksgiving decorating the store ``big time''..... As I was telling one of the other merchants on my block, I>> finally have a handle on the FOOD end of Christmas, so I decided to spend some extra time on the ``marketing'' this time around. This is our third Christmas at the store, so my menus and supplies and estimates and Rolaid Bottle are already in place. I did MAJOR window displays (I have 2 picture windows) and they really caught everyone's attention when we opened. So, I'm keeping my fingers crossed that they boost traffic for spur of the moment gift items. How are you doing? You are probably up to your ``tips'' in Buttercreme, too! >>>>>>>>>>>>>>>>>>>>> I don't know how much I'll be on the ``machine'' during the rest of the month, so if I don't talk to you again, have a great holiday..( but, ya know, I'll most likely be on this thing more than I think........) Happy, Happy.....Joy, Joy....... Karen in Cleveland PRODIGY(R) interactive personal service 12/10/92 5:06 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/03 8:11 PM TO: BRIAN GRETZLER (CSWH30B) FROM: HEIDI ARMBRUSTER (PKDN28B) SUBJECT: NEEDED FOR CONTEST!! Hi Brian, I just posted the following recipe to someone else, it's really good and VERY EASY to make. STRAWBERRY FLUFF 1 - 14 oz. can sweetened condensed milk 1 - 8-12 oz. container cool whip 1 can strawberry pie filling 1 can crushed pineapple (DRAINED) With electric mixer, mix on medium speed 2-3 minutes. *CHERRY PIE FILLING MAY BE SUBSTITUTED FOR THE STRAWBERRY PIE FILLING.I like strawberry more! Good luck in the contest!!!!!!!!!!!!! Heidi in Pa. PRODIGY(R) interactive personal service 12/10/92 5:07 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/08 7:39 AM TO: ALL FROM: LAURIE MARTINEZ (CRCX90A) SUBJECT: NORWEGIAN BUCKLES??? Could this be the one you are thinking of? FATTIGMANDS BAKKELS 3 egg yolks 1 whole egg 1/2 tsp salt 1/4 cup powdered sugar 1 T rum extract 1 tsp vanilla 1 cup flour Heat oil in a deep fat fryer to 375 degrees. Beat together egg yolks, whole egg and salt until very stiff, about 10 minutes. Blend in powdered sugar and extracts thoroughly. Add flour, mixing well. Knead dough on a well floured surface until blistered in appearance, about 7 minutes. Divide in half, roll out each half very thin. With pastry wheel or knife, cut dough into 4x2 inch diamonds. Make a 1-inch slit in the center of each, draw a long point of diamond through the slit and curl back in the opposite direction. Fry about 30 seconds in the hot oil. Turn over and fry for 30 more seconds. Drain well on paper towels and sprinkle with powdered sugar. Makes 2-3 dozen cookies. Laurie - Lancaster, CA 12/07 07:00 pm PRODIGY(R) interactive personal service 12/10/92 5:08 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/02 7:29 PM TO: ALL FROM: GRETEL BLAIS (CGMX21A) SUBJECT: P.B. CUPS With the holidays coming up, these are fun and easy to make, and everyone thinks I'm a genius! Little do they know! (G). PEANUT BUTTER CUPS 1/2 lb. Soft Oleo 1/2 lb. Graham Cracker Crumbs 1 lb. Confectionery Sugar 12 oz. Crunchy Peanut Butter 1 tsp. Vanilla Mix all above ingredients and refrigerate 1/2 hour. Form into balls. COATING: Melt 1/2 bar Parafin & 16 oz. Chocolate Chips in top of double boiler. Dip the balls into coating, then let cool. They taste like the "real" thing. Happy Holiays!! Gretel (Boston) PRODIGY(R) interactive personal service 12/10/92 5:08 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/08 12:37 PM TO: ALL FROM: RICHARD WOLF (JPVR83A) SUBJECT: PEAR/CRAN-ORNGE TART ---------- Recipe via Meal-Master (tm) v7.01 (*P) Title: Pear and Cranberry-Orange Tart Categories: Desserts, Low-cal Servings: 8 3/4 c Cake flour, sifted 3 tb Margarine 2 tb Ice water 1 c Relish, cranberry-orange 1/4 c Orange juice, unsweetened 2 Pears Cut margarine into pieces and chill. Place flour in a large bowl; cut in chilled margarine with a pastry blender until mixture resembles coarse meal and is pale yellow (about 3 1/2 minutes). Sprinkle ice water, 1 tablespoon at a time, over surface, toss with a fork until flour is moistened and mixture is crumbly. (Do not form a ball.) Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional heavy-duty plastic wrap, and chill 15 minutes. Roll dough, still covered, into a 10-inch circle, and place in freezer 5 minutes or until plastic wrap can be easily removed. Remove bottom sheet of plastic wrap; fit dough onto a 9-inch round tart pan, and remove top sheet of plastic wrap. Bake at 375 degrees for 18 minutes or until lightly browned; cool completely on a wire rack. Combine relish and 2 tablespoons orange juice in a bowl; stir well. Spoon into pastry shell. Peel and cut each pear in half lengthwise; core and cut lengthwise into thin slices. Arrange slices on top of filling, and brush with 2 tablespoons orange juice. Yield: 8 servings (about 162 calories per serving, 25% from fat) Protein 1/ Fat 4.6/ Carbohydrate 29.7/ Cholesterol 0/ Iron 0.2/ Sodium 54/ Calcium 8 ----- PRODIGY(R) interactive personal service 12/10/92 5:10 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/04 10:09 AM TO: LINDA OWENS (KDDB88A) FROM: CINDY DECESARE (MHCG16A) SUBJECT: PIZZELLE COOKIE-HELP Linda.....sure thing! Pizzelles 6 eggs 1 t. vanilla 1 1/2 cups sugar zest of an orange (optional) 1 cup veg. oil 3 1/2 - 4 cups flour 4 t. b.powder 1 t. anise OIL 2 T to 1/4 cup anise seeds Mix together all ings except the flour. Gradually add the flour until the batter holds firmly to a spoon. Preheat the pizzelle maker. When hot, drop a heaping tsp. of batter on each plate. Hold the lid down tightly, for about 25 seconds. (You will find the best length of time for your pizzelle maker). Our family likes the anise seeds and stronger flavor of the anise oil. If you'd like you can use the orange zest only and leave out the anise flavors. Usually I use the full four cups flour.....Cindy..mpls... PRODIGY(R) interactive personal service 12/10/92 5:10 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/04 7:49 AM TO: TERESA PATTON (SPCM79A) FROM: JUNE JAMES (GNDR31B) SUBJECT: POPCORN SNOWMEN Hi Terri!, Think I have what you are looking for...! ** Frosty The Popcorn Man ** 3 quarts (12 cups) popped popcorn 1/3 cup margarine or butter 3 cups miniature marshmallows *Assorted candies or icing, ribbon can be used too! >> Directions: Place popcorn in a large bowl or container. In a heavy saucepan over medium heat, melt margarine and marshmallows. Cook 2 minutes; remove from the heat. Pour mixture evenly over the popcorn; stir quickly to coat. With wet hands, quickly shape popcorn into one 4-inch and one 6-inch ball.* Flatten one side of the 6-inch ball and place on waxed paper. Top with the 4-inch ball to form the head. Decorate as desired. TIP: *Popcorn mixture can be divided in half and shaped into 2 smaller popcorn men. Make a 4-inch ball for the base and a 3-inch ball for the head. Decorate as desired... > Hints for decorations: The one pictured in my book has 2 round sugar gumdrop types of candies on each side of the head for ear-muffs, with a black small string of licorice over the top of the head connecting the two. The ear-muffs are those flatten types of sugar gumdrops about 1 inch around. Face features made out of various round small candies. /\ < Nose cut out of a sugar gumdrop shaped some- thing / \ like this... This snowman is on two candy cane ~~~~ skies, and has those two tone mint sticks as his poles. The hands someone creatively took two green sugar candies and cut so as to make fingers to hold the pole with. Dots is the name of the candy that is used to make the eyes. (Finally just came to me!) They also gave him a pipe using a toothpick with a yellow dot candy hung upside down. Two little candies are on the lower body part, like two buttons on a shirt. Sorry I can't be more specific with the types of candy used and how they cut them, but no names were given. Just the picture to describe to you! This snowman is on top of a white cake frosted with coconut... You can tie a ribbon around his neck to look like a bowtie, or again flatten and cut gumdrops to do the same. I'd opt for the ribbon! Good luck and hope you remember from when you did them how and what to decorate with. I'm sure my description was confusing! With Regards, ** June ** PRODIGY(R) interactive personal service 12/10/92 5:11 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/10 12:32 PM TO: ALL FROM: DAWN FLOWERS (PDNV56D) SUBJECT: PUMPKIN PIE Sensational Double Layer Pumpkin Pie 1 pkg. Cream cheese, softened l cup + l Tbsp. cold half/half or milk l Tbsp. sugar l l/2 c. thawed Cool Whip l Keebler Graham Cracker Pie Crust (6 oz.) 2 pkg. (4 serving size) Vanilla/Instant pudding l can (l6 oz) pumpkin l teaspoon ground cinnamon l/2 teaspoon ground ginger l/4 teaspoon ground cloves 1). Mix cream cheese, l Tbsp. half/half and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. 2). Pour l cup Half/Half into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, l to 2 minutes. Let stand 3 minutes. 3). Stir in pumpkin/spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hrs. Found this in a "Woman's Day magazine. I'm going to make this for X-mas. Let me know if any of you try it. PRODIGY(R) interactive personal service 12/10/92 5:11 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/02 4:35 PM TO: HARRY MINNELLA (NCDK70A) FROM: MARY LOU PARKS (FFVF83C) SUBJECT: PUMPKIN SQUARES ?? Hi Linda, These are sooo good! Pumpkin Pie Squares ~~~~~~~~~~~~~~~~~~~ 1 cup flour, sifted 1/2 cup quick-cooking rolled oats 1/2 cup brown sugar, firmly packed 1/2 cup butter or margarine (I use 1/4 each) 1 (1 lb.) canned pumpkin (2 cups) 1 (13-1/2 oz.) can evaporated milk 2 eggs 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves 1/2 cup chopped pecans (I use more) 1/2 cup brown sugar, firmly packed 2 tablespoons butter or margarine Combine flour, oats, 1/2 cup brown sugar and 1/2 cup butter; mix until crumbly. Press into ungreased 13x9x2 inch pan. Bake for 15 minutes at 350~. Combine pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger and cloves; blend well. Pour into crust and bake for 20 minutes at 350~. Combine pecans, 1/2 cup brown sugar and 2 tablespoons butter; sprinkle over pumpkin filling. Return and bake for 15 to 20 minutes more or until filling is set. Place pan on rack to cool. When fully cooled, cut into 2 inch squares. Makes approximately 2 dozen squares. Enjoy! PRODIGY(R) interactive personal service 12/10/92 5:12 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/08 2:23 PM TO: ALL FROM: MAUREEN JARVIE (KNMR48A) SUBJECT: PUMPKIN STREUSAL SQ Hi All! Someone requested this recipe and by the time I was able to dig it up the original note was gone. So here's the recipe for her and anybody else who would like it. 1 3/4 c. unsifted flour 1/3 c. packed brown sugar 1/3 c. granulated sugar 1 c. cold margarine cut into small pieces 2 c. Comstock pumpkin (1 16-oz. can) 1 c. chopped nuts 1 can (14 oz.) sweetened condensed milk 2 eggs 1 tsp. ground cinnamon 1/2 tsp. ground allspice 1/2 tsp. salt, optional Preheat oven to 350. In medium bowl, combine flour and sugars. Cut in margarine until crumbly. Stir in nuts. Reserving 1 c. crumb mixture, press remainder firmly on bottom and halfway up sides of 12x7 baking dish. In large > mixer bowl, combine remaining ingredients. Mix well. Pour into prepared dish. Top with reserved crumb mixture. Bake 55 min. or until golden. Cool. Serve with ice cream, if desired. Refrigerate leftovers. Enjoy! Maureen PRODIGY(R) interactive personal service 12/10/92 5:12 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/07 11:50 AM TO: MARION KULIK (GTRV43A) FROM: MARYLU SHIPMAN (XGMV51B) SUBJECT: PUPPY CHOW PUPPY CHOW 1 cup peanut butter 1 stick butter 1 large pkg milk chocolate chips 1 box crispix cereal 1 lb. powdered sugar Melt peanut butter butter & chocolate in micro. Pour over cereal toss mixing well or put mixture in something you can shake. Sprinkle powdered sugar. Coat well Refrigerate PRODIGY(R) interactive personal service 12/10/92 5:13 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 11/27 7:50 AM TO: ALL FROM: ROBYN LAWRENCE (SCRB03B) SUBJECT: R-ELEGANT TOFFEE ELEGANT TOFFEE 1 cup unblanched whole almonds 1 cup butter 1 cup sugar 1/2 tsp. vanilla 1/4 tsp. salt 1 12-ounce package real milk-chocolate pieces 1/2 pound walnuts (2 generous cups), finely ground Line a baking sheet with foil. Arrange almonds in a single layer over an area measuring 12 X 7 inches; set aside. Combine butter, sugar, vanilla, and salt in a heavy 2-quart saucepan. Cook over high heat, stirring constantly with a wooden spoon till butter is melted. Continue cooking and stirring for 5 to 7 ninutes or till candy is the color of unblanched almonds. IMMEDIATELY pour candy, without >>>>> scraping the pan, over the almonds, covering all nuts. Let candy cool completely. Meanwhile, melt milk-chocolate pieces in the top part of a double boiler, over hot (not boiling) water. (Or, melt chocolate in a heavy saucepan over low heat, or in microwave oven in a 1-cup glass measure, uncovered, on 100 percent power (high) for 1 to 2 minutes or till chocolate is soft enough to stir smooth, stirring every minute.) Break toffee into large pieces. Transfer the top part of the double boiler containing the chocolate to the work surface. Place ground walnuts in a large bowl near the chocolate. Using a fork, dip each piece of toffee into melted chocolate, spreading chocolate over toffee in thin, even layer. Scrape off excess choclate with another fork. Using two other forks, coat each piece very lightly with ground walnuts. Place on foil or waxed paper to set. Break into serving-size pieces. Store in tightly covered >>>>> container in the refrigerator. Makes 2 pounts or 25 pieces. PRODIGY(R) interactive personal service 12/10/92 5:14 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/06 3:51 PM TO: ALL FROM: MONA HOFFMAN (BTMF00B) SUBJECT: R-MM C.C.UPSIDE D.C. Hi everyone, I haven't posted a recipe in quite a while, so try this one. Copied it off the "LOW CHOLESTROL GOURMET" show. ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: CHOCOLATE CHERRY UPSIDE CAKE Categories: Cakes, Low-cal Servings: 8 1 1/2 c Cake flour (not all-purpose) 3/4 c Sugar 1/4 ts Salt 1 ts B. soda 1 1/3 c Cocoa 1 ts Vinegar 1 ts Cinnamon 1/3 c Oil 1 ts Vanilla 3/4 c Water 1 cn Cherry pie filling Mix & sift all dry ingredients. Slowly mix in remaining ingredients. Put 3/4 c of cherry pie filling in bottom of microwave bundt cake dish. Put the rest of cherry pie filling in cake batter. Pour into the cake dish & bake in microwave for 9 min on 50% heat. Than turn & bake for an additional 3-4 on high. Top may look moist. That is ok. Cover cake while still in dish with a towel for about 1-2 min., then turn out on dish. ----- Enjoy Mona in Mich 12/06/92 03:41 pm PRODIGY(R) interactive personal service 12/10/92 5:15 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/07 8:03 AM TO: ALL FROM: LAURIE MARTINEZ (CRCX90A) SUBJECT: R-RIBBON CAKE I made this over the weekend for a Christmas party, and it was such a hit, I thought I would share it with you all! It comes from a booklet put out by Duncan Hines, Winter 1992 RIBBON CAKE CAKE 1 pkg white cake mix 1/4 cup shredded coconut, chopped 1/4 cup natural pistachio nuts; finely chopped 1/4 cup maraschino cherries, drained and finely chopped 5 drops green food coloring 2 drops red food coloring FROSTING 3-1/4 cups powdered sugar 1/2 cup Crisco shortening 1/3 cup water 1/4 cup powdered non-dairy creamer 1-1/2 tsp vanilla extract 1/4 tsp salt 5 drops green food coloring 3/4 cup cherry jam 1/2 cup pistachio nuts, finely chopped Preheat oven to 350 degrees. Grease and flour three 8-inch square cake pans. Prepare cake mix according to package directions. Combine 1-3/4 cup batter with coconut in a small bowl; put in one of the prepared pans. Combine 1-3/4 cup batter with 1/4 cup pistachio nuts and green food color in small bowl; pour into second cake pan. Combine remaining batter with maraschino cherries and red food color. Pour into last pan. Bake for 18 minutes, or until toothpick inserted in cake comes out clean. Cool on wire racks. Trim edges of cake and cut each layer in half to make 6 rectangles. Combine frosting ingredients in large bowl. With electric mixer on medium speed, beat for 3 minutes. Beat for 5 more minutes on high speed. Add remaining pistachio nuts, stir until blended. To assemble, spread 5 rectangles with cherry jam. Stack layers in alternating colors. Top with remaining rectangle; turn cake over so layers are vertical. Frost sides and top of cake. Garnish with whole maraschino cherries and mint leaves. Slice cake to reveal ribbon layers. Makes 12-16 servings. >>> This is a great holiday cake, and it looks fancy, but really is easy to make!! Have a Merry Christmas!! PRODIGY(R) interactive personal service 12/10/92 5:15 PM Laurie - Lancaster, CA 12/06 09:46 pm PRODIGY(R) interactive personal service 12/10/92 5:18 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/10 10:51 AM TO: PETER PASSAFARO (PTJK53A) FROM: EILEEN MOFFETT (FJKR99A) SUBJECT: RICE PUDDING Here is a very creamy and easy to make rice pudding recipe. You do not bake this. 1/4 teaspoon nutmeg 2 1/2 Cups milk 1/8 teaspoon salt 2/3 Cups minute rice 1 egg yolk 1/4 cup sugar 2 tablespoon milk 1 tablespoon butter 1 teaspoon vanilla Combine 2 1/2 cups milk, rice,sugar,butter,vanilla,nutmeg,and salt in sausepan. Bring to a boil. Cook over low heat for 20 minutes, stirring frequently. Meanwhile blend egg yolk and 2 tablespoon milk. Remove rice mixture from heat and slowly add egg mixture, stirring rapidly or remove some rice mixture and stir into egg mixture so eggs do not curdle. then stir this into rest of rice mixture. You can also add some raisins to this I love raisins. Serve warm or cold. This is delicious. Eileen Moffett PRODIGY(R) interactive personal service 12/10/92 5:21 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/03 8:16 AM TO: CINDY ZELLICK (PMPB23A) FROM: B RISH (DBXJ84D) SUBJECT: RR CHOC. COOKIES Cindy I save everything and have had this recipe for nearly 40 years Make them every christmas. They are called: Bon Bons 1/2 cup butter 3/4 cup sifted confectioners sugar 1 tablespoon vanilla (3 teasp) food coloring if desired 1 1/2 cup sifted flour 1/8 teaspoon salt Heat oven to 350 degrees.(moderate) Mix butter, sugar, vanilla, food coloring. Blend in flour and salt thoroughly with hand. 1. Wrap level tablespoon dough around filling (cherry, date, nut, chocolate piece, ball of dough,etc.) Bake 1 inch apart on ungreased baking sheet 12 to 15 minutes, until set but not brown. 2. Dip tops of warm cookies in icing. Icing: Mix 1 cup sifted confectioners' sugar, 2 tablespoons cream, 1 teaspoon vanilla. Add food coloring. For chocolate: Add 1 square unsweetened chocolate (1 oz) melted and use 1/4 cup cream. 3. Top each cooky with coconut, nuts, colored sugar, chocolate pieces or any other colorful topping you choose. Makes 20-25 cookies. These Bon Bon cookies will keep a week or so in a cool place or indefinitely in a freezer. For prettiest colors make the dough with half shortening and half butter. (They will only keep that long if you hide them from everyone and you yourself can leave them alone) PRODIGY(R) interactive personal service 12/10/92 5:22 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/05 7:28 AM TO: JENI JOHNSON (PJFK65A) FROM: LUCINDA LEWIS (XWDF83A) SUBJECT: RR PEPPERMINT COOKIE Hi Jeni; Here is a peppermint cookie recipe the kids and I bake every Christmas. We all love them and they never even have a chance to cool!! Candy Cane Twists 2 1/2 C all purpose flour >> 1 C butter Pinch of salt 3/4 cup sugar 1 egg 1/2 tsp vanilla 1 tsp pepermint extract (or enough crushed candy canes to flavor the dough) Preheat oven to 350. Combine flour and salt. Beat butter, sugar. Add pepermint to butter and sugar. Beat in egg and vanilla. Mix in dry ingredients until just incorporated. Divide dough in half. Blend in 1/4 tsp red food coloring> in half of this mix. Regrigerate dough 30 minutes. Roll 1 scant teaspoon each white and red dough into 6" long ropes. Place ropes side by side, press lightly together and twist. Curve ends on cookie sheet. Bake 8-10 minutes. (4 doz) My recipe doesn't call for rolling them in powdered sugar, however. But maybe I'll try that this year anyway and see what happens! These have to be my all time favorite cookies but I only bake them at Christmas time. Cindy PRODIGY(R) interactive personal service 12/10/92 5:23 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/02 7:29 PM TO: CHRISTY HARRIS (VWXH95E) FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: RR-CHOC.RASP.BROWNIE This is the only brownie recipe that I have with raspberries. Hope this is what you are looking for. ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Creamy, Fudgy, Nutty Brownies Categories: Brownies, Chocolate Servings: 16 16 oz unsweetened chocolate, chopp 1/2 c magarine or butter 1 c all-purpose flour 1/2 c nuts, chopped & toasted 1/4 ts baking powder 1 1/2 c sugar 3 eggs 1 ts vanilla --------------------------TOPPING-------------------------- 3 oz bittersweet chocolate, chopp 6 oz cream cheese 1 egg 1/4 c sugar 1 tb milk 1/2 ts vanilla ---------------------------GLAZE--------------------------- 2 oz semisweet chocolate 1 ts shortening Fresh raspberries In a small saucepan melt unsweetened chocolate and the margarine or butter over low heat, stirring occasionally. Remove from heat; cool. Grease and lightly flour an 8x8x2-inch baking pan; set aside. In a medium mixing bowl stir together flour, walnuts or pecans, and baking powder; set aside. In a large mixing bowl stir together the cooled melted chocolate mixture and the sugar. Add the eggs and vanilla. Using a wooden spoon, lightly beat mixture just till combined. (Do not overbeat or brownies will rise during baking, then fall and crack.) Stir in the flour mixture. Pour the batter into the prepared pan; spread to edges. Bake in a 350 degree oven for 40 minutes. Meanwhile, for topping, in a small saucepan melt the semisweet or bittersweet chocolate over low heat, stirring occasionally; cool slightly. In a medium PRODIGY(R) interactive personal service 12/10/92 5:23 PM mixing bowl beat cream cheese with electric mixer on medium speed about 30 seconds or till softened. Add the melted semisweet or bittersweet chocolate, egg, sugar, milk, and vanilla. Beat until combined. Carefully spread topping evenly over hot brownies. Bake in the 350 degree oven about 10 minutes more or till topping is set. Cool in pan on a wire rack. Cover; chill at least 2 hours. To serve, cut brownies into triangles or bars. (To cut into triangles, first cut into rectangles, then cut in half diagonally.) If desired, in a small saucepan melt 2 squares chocolate and shortening; drizzle over brownies and onto plate. Garnish with raspberries, if desired. Cover and refrigerate to store. Makes 12 to 16 servings. ----- 12/02/92 19:15 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/10/92 5:23 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/05 5:20 PM TO: CHRISTY HARRIS (VWXH95E) FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: RR-CHOC.RASP.BROWNIE I found another one, and I think that this isexactly what you are looking for!!!!! ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Walnut Raspberry Brownies Categories: Brownies Servings: 12 3 Squares chocolate - unsweetened 1/2 c Crisco 3 Eggs 1 1/2 c Sugar 1 1/2 ts Vanilla 1/2 ts Salt 1 c Flour 1 1/2 c Walnuts, chopped 1/3 c Raspberry jam Melt chocolate and Crisco over warm water; cool slightly. Blend together eggs, vanilla, sugar and salt; stir in chocolate mixture, then flour. Fold in walnuts. Turn into well greased 8-inch square pan. Bake at 325~F for about 40 minutes. Spoon jam over hot brownies; spread carefully. Let cool. ----- 12/05/92 17:06 Patti from Clearwater, Fl. PRODIGY(R) interactive personal service 12/10/92 5:26 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/08 7:39 AM TO: PAIGE HAMILTON (VPSM98D) FROM: ELLIE COLLIN (CMKD93F) SUBJECT: RR-CHOCOLATE WAFERS Hi Paige, Try these... CHOCOLATE THINS --------------- 1 cup BUTTER or MARGARINE, softened 3/4 cup LIGHT CORN SYRUP 1/2 cup GRANULATED SUGAR 3 cups ALL-PURPOSE FLOUR 3/4 cup COCOA 1/2 tsp BAKING POWDER 1/4 tsp SALT 1 cup PECANS, chopped (optional) Cream butter in a large mixing bowl; gradually add syrup and sugar, beating until smooth. Combine the flour, cocoa, baking powder, salt and pecans (if used) in a medium mixing bowl, stirring well. Gradually add to creamed mixture, mixing well. Shape dough into 2 rolls, 2 inches in diameter; wrap in waxed paper. Chill dough for several hours. Preheat oven to 400-degrees. Remove waxed paper. Cut into 1/8-inch thick slices. Place cookies, 1 inch apart, onto ungreased cookie sheets. Bake for 5 minutes. Leave the cookies in the cookie sheets for a couple of minutes before removing. Remove to wire racks to cool. Makes about 10 dozen cookies. Hope this is one fits the bill... Ellie PRODIGY(R) interactive personal service 12/10/92 5:27 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/05 9:25 PM TO: DEBI COATAR (VFBS25C) FROM: CLIDDIE ESTES (NBTB20A) SUBJECT: RR-FLOURLESS CAKE HI Debi, This is a good really, flourless cake. A friend made it for her father who cannot tolerate flour. ---------- Pro-Exchange format from Meal-Master (tm) v6.30 Title: Hazelnut Au Chocolat *NBTB20A* Categories: Desserts Chocolate Flourless Servings: 8 CAKE: 7 oz semi-sweet chocolate 1/2 c butter 2/3 c sugar 5 ea eggs; separated 1 c hazelnuts; ground filberts 1 t vanilla 2 T vanilla CUSTARD SAUCE: 1 c whipping cream 2 ea egg yolks 1/3 c sugar RASPBERRY SAUCE: 10 oz raspberries; frozen, 1 x thawed and drained 1/2 c seedless raspberry jam 1 T cherry flavor liqueur; 1 x if desired Heat oven to 250 F. Grease and dust bottom only of 9 1/2" springform pan with cocoa. In medium saucepan over low heat, melt chocolate and butter, stirring constantly. Stir in 2/3 cup sugar and continue stirring until sugar is dissolved. In small bowl, beat 5 egg yolks at highest speed for 2-3 minutes. Blend a small amount of chocolate mixture into yolks. Blend yolk mixture into chocolate and cook over low heat, stirring constantly, until slightly thickened. Remove from heat; stir in vanilla and ground filberts. In small bowl, beat 5 egg whites at highest speed until soft peaks form. Gently fold egg whites into chocolate. Pour into prepared pan and bake at 250 F. for 2 hrs. (yes, 250 F) Cool completely; cover and refrigerate until ready to serve. CUSTARD SAUCE: In medium saucepan, bring cream just to a boil. In small bowl, combine egg yolks and sugar. Blend a small PRODIGY(R) interactive personal service 12/10/92 5:27 PM amount of cream into yolks. Blend yolk mixture into cream and cook over low heat about 10 minutes. or until custard coats a spoon, stirring constantly. DO NOT BOIL. Remove from heat. Cool to room temperature and refrigerate. RASPBERRY SAUCE: In blender, puree raspberries. Strain ingredients. Refrigerate until ready to serve. TO SERVE: Remove sides from springform pan. Cut cake into wedges. To serve, pour small amount of custard and raspberry sauce onto cake plate. Marble a creative pattern with knife if desired. Place wedge of cake on top. Garnish with white chocolate rose and shavings if desired. Pillsbury Chocolate Lovers II cookbook. ----- Hope your friend likes this. Cliddie in FL 12/05/92 09:14 pm PRODIGY(R) interactive personal service 12/10/92 5:29 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/09 5:50 PM TO: DANNY MCGOVERN (BTTK39B) FROM: LIZ JONES (VXRF36B) SUBJECT: SNICKER CAKE Hi Dan, I have a Snicker Cake recipe but it is not made with snicker bars. It does sound good though. I will also post my Snicker Pie recipe made w/snickers. ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Snicker Cake Categories: Cakes, Chocolate Servings: 10 ------------------ARLENE ANDERSEN GWWC38B------------------ 1 pk Cake mix, German Chocolate 1/2 c Butter 14 oz Caramels, unwrap first 1/3 c Milk 1 c Chocolate chipe 1 c Nut, chopped Mix cake as directed on package. Pour 1/2 of batter in 9 x 13" greased pan. Bake at 350 for 20 minutes. While cake is baking, melt caramels, butter and milk. Stir till smooth. Pour over cake that is baked. Dot with chocolate chips and nuts. Pour remaining batter on top and bake at 275 for 20 minutes and then at 350 for 10 minutes. Good when served with whipped cream. ----- * Mele Kalikimaka * Liz in FL * 12/09/92 05:46 pm PRODIGY(R) interactive personal service 12/10/92 5:30 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/09 6:02 PM TO: DANNY MCGOVERN (BTTK39B) FROM: LIZ JONES (VXRF36B) SUBJECT: SNICKER CAKE Here's the other one, Dan: ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Snicker Pie Categories: Chocolate, Pies, Easy-quick Servings: 4 ---------------------LIZ JONES VXRF36B--------------------- 5 Snicker bars; king size 1 1/2 T Half & half 1/2 c Peanut butter 4 c Cool whip 1 Graham cracker crust * * The crust could be Deep Dish Graham Cracker or a Chocolate crust. In double boiler, melt together snicker bars, peanut butter and half & half. Fold in 4 cups cool whip. Pour into crust and freeze 4-5 hours before serving. Top with cool whip and chocolate syrup. MMMmmmmm. ----- Enjoy!!! * Mele Kalikimaka * Liz in FL * 12/09/92 05:48 pm * PRODIGY(R) interactive personal service 12/10/92 5:30 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/10 10:22 AM TO: LIZ JONES (VXRF36B) FROM: MAUREEN MATTERA (FHDG43B) SUBJECT: SNICKER CAKE Hi Dan, I got this off the FOOD SOFTWARE topic the other day. It was given by Patti Anderson, VDRJ67A. SNICKER CAKE 4 eggs, separated 16 1 1/2 oz snicker bars, cut up 1/4 c water 2 tbs smooth peanut butter >>>>>>>>>>>>>>> 2 c flour, unsifted 3/4 tsp baking soda 1/4 tsp salt 1 c butter 2 c sugar 3 tsp vanilla 1 1/4 c buttermilk, divided Combine, in the top of a double boiler, the cut up snicker bars, water and peanut butter; heat and stir until well melted and blended. Cool. Mix together the flour, >>>>>>>>> baking soda and the salt. Set aside. In a large bowl, cream butter thoroughly; gradually add sugar and beat until fluffy. Beat in 4 unbeaten egg yolks and add vanilla; beat in the cooled candy bar mix, mixing until smooth and adding 1/4 cup buttermilk. Stir in the flour mix alternately with the remaining cup of buttermilk; mix only until blended. Gently fold in 4 stiffly beaten egg whites. Divide batter evenly into 2 greased and floured 9 inch SQUARE pans and bake in a preheated 350~ oven for 45 to 55 minutes. Cool in pans on rack for 5 minutes, turn out and finish cooling on rack. Serve with sweetened whip cream. >>>>>>>>>>> Well I hope that's what you're looking for. Good luck. Maureen in the Sunshine State PRODIGY(R) interactive personal service 12/10/92 5:31 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/09 9:14 PM TO: ALL FROM: MARIAN COLLINS (MHNS87A) SUBJECT: SOFT PEANUT BRITTLE Here's one to try for the Holidays: Soft Peanut Brittle 2 c creamy peanut butter 1 1/2 c sugar 1 1/2 c light corn syrup 1/4 c water plus 2 tsps divided 2 tbsp butter 2 c peanuts, raw or roasted 1 tsp baking soda 1 tsp vanilla In a double boiler over hot water, place peanut butter to heat while preparing syrup. In a large saucepan combine sugar, corn syrup and 1/4 c water. Cook over high heat to 275 deg. on candy therm. Lower heat to med, add butter, stirring until melted. Add peanuts, cook stirring for about 5 minutes until candy starts turning brown and reaches 300 deg. on therm. Remove from heat, sitr in baking soda that has been dissolved in the 2 tsps water. Add vanilla. Working quickly, fold in warm peanut butter, stirring gently. At once, pour candy mixture onto well greased marble slab or cookie sheet. Quickly spread as thin as possible. The secret of the candy is quick cooling. When cold, break into serving size portions. Makes about 3 pounds. Enjoy....Marian/SoCal PRODIGY(R) interactive personal service 12/10/92 5:31 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/07 8:41 PM TO: BARBARA MINTMIRE (NKKC65B) FROM: LINDA RUPENA (JBNC96B) SUBJECT: SPICED PECANS - RR Hi Barbara, this is the recipe I've been using for the last few years, and yes, they are addicting! Spiced Pecans 6 c Pecans 1 tsp nutmeg 3 ea egg whites 1 tsp cloves 3 Tb water 1 1/2 tsp salt 1 1/2 c sugar 1 Tb cinnamon Beat egg whites with water with wire whisk til frothy. Coat nuts with egg whites. Blend spices and sugar. Toss nuts with sugar mixture til coated. Spread on teflon coated cookie sheet and bake 15 minutes; stir and bake an additional 15 minutes. Cool and spread on waxed paper. Bake at 325 degrees. Hope this is what you're looking for! Linda in Eastlake, OH PRODIGY(R) interactive personal service 12/10/92 5:32 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/09 2:39 PM TO: ALL FROM: HERB HERVET (BMBT59A) SUBJECT: STUPID PIE 3 EGG WHITES 1 CUP SUGAR 20 RITZ CRACKERS 1/2 CUP CHOPPED NUTS 1 (4 OZ.) CARTON COOL WHIP 1-9IN UNBAKED PASTRY SHELL BEAT EGG WHITES UNTIL STIFF. ADD SUGAR AND BEAT UNTIL SMOOTH. BREAK RITZ CRACKERS COARSELY INTO EGG WHITES. ADD NUTS, MIX AND POUR IN PASTRY. BAKE IN 350 DEGREE OVEN FOR 30 MINUTES OR UNTIL BROWN. LET COOL, PUT COOL WHIP ON TOP. CHILL AND KEEP IN REFIGERATOR. EVERYONE LOVES THIS PIE. FOR MORE OF MY SPECIAL RECIPES, LEAVE A MESSAGE. BMBT59A PRODIGY(R) interactive personal service 12/10/92 5:34 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/06 6:39 PM TO: REBECCA KENT (CFTT57A) FROM: RHONDA CASAS (BXVF44A) SUBJECT: TOMATO SOUP CAKE??? This is a recipe for Tomato Soup Cake that I have used for years TOMATO SOUP CAKE 2 cups cake flour 1 teas. baking soda 2 teas baking powder 1 teas cinnamon 1/2 teaspoon cloves 1 teaspoon nutmeg 1/2 cup shortening 1 cup sugar 1 cup condensed tomato soup 1 cup chopped walnuts 1 cup raisins Sift flour, soda, baking powder and spices. Cream shorten- ing aaaaand sugar until fluffy. Add to dry ingredients slowly. Stir in nuts and raisins. Pour into small greaded tube pan or loaf pan and bake in 350 degree oven for 50 to sixty minutes. Let stand 24 hours before cutting. Hope this helps. Rhonda in Maryland PRODIGY(R) interactive personal service 12/10/92 5:34 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/07 7:58 AM TO: ALL FROM: JANICE NIMS (PMXT45B) SUBJECT: TURTLE CAKE I have a great recipe utilizing the "Tupperware" Stack Cooker. "Turtle Cake" Ingredients: 1 box Chocolate Cake Mix 1 Cup of Sour Cream 3 Eggs 1 Cup of Water 1 Jar of Caramel Ice Cream Topping 1/2 Cup Chopped Pecans Combine Cake Mix, Sour Cream, Eggs and Water. Mix Well. Sprinkle Chopped Pecans in bottom of 3 Qt. "Tupperwave Casserole, with cone". Pour Cake Mix over the Pecans. Spoon 2/3 Jar Caramel Topping in a circle pattern on top of the batter. (Don't touch sides of pan). Place cover on top and place in microwave. Cook on Medium power, 50%, for 8 minutes, then high for 7 and 1/2 minutes. cool 10 minutes and flip onto plate. After you flip the "Turtle Cake" over, drizzle the remainder of the Caramel Topping over the top. You will have a wonderfully, moist (Bundt Cake)... showing Pecans all over the top, dripping with Caramel, in only, 15 and 1/2 minutes!*!*!. Enjoy! Janice Nims, Tupperware Consultant!* PRODIGY(R) interactive personal service 12/10/92 5:34 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/06 8:30 AM TO: ALL FROM: TRACY DALE (WGRG95A) SUBJECT: UGLY CAKE This is a recipe from my roomie - I took it to work and they loved it! =================UGLY CAKE================================== INGREDIENTS: 1 pkg. yellow cake mix 3 eggs >>>>> 2 sticks butter (or margarine) 1 pound of powdered sugar 8 oz of cream cheese Will need a glass baking dish (9 X 13) - works best To make: Mix yellow cake mix, 1 egg and 1 stick of butter together (electric beater works good for this) until all lumps are gone. >>>>>>> Take this mixture and put it in the bottom of the glass pan (that should be greased and floured) - press the mixture to the bottom...so it kind of forms to the bottom of the pan (like a normal cake mix would). Then mix (and beat, too) the other 2 eggs, the cream cheese and the one pound of powdered sugar. Then pour this mixture on top of the cake mix mixture. Put this in the oven (Pre- heated at 325 degrees) and bake for approx. 30-45 minutes. You can tell when this is done when the top is light to medium brown, bubbly and the cake mix has risen and browned on the edges. HOPE YOU LIKE!!!! TRACY PRODIGY(R) interactive personal service 12/10/92 5:35 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/02 7:37 PM TO: MAVIS KNIGHT (GHGV00C) FROM: DOLORES MCCANN (BSWN00A) SUBJECT: WEDDING MINTS Hi Mavis, Here is the recipe we use: -------Recipe via Meal-Master v7.1 (tm) (*P) Title: Eagle Brand Wedding Butter Mints Categories: Candies Servings: 30 -Dolores McCann BSWN00A -Bk:Guide to planning your wedding reception -by Pansy D. Michael 1/2 c butter or margarine 1 ts salt 2/3 c sweetened condensed milk 7 c sifted confectioners' sugar In medium-size bowl, cream botter & salt. Blend in milk unyil smooth. Gradually add sugar; nlend well after each addition until mixture becomes very stiff. Turn onto clean pastry board and carefully knead in remaining sugar. Mixture should be smooth, not sticky. Divide into 3 equal parts & add desired flavorings & colorings. With palms of hand, shape small pieces into balls or patties. Place on wax paper lined sheet. If desired, decorate tops of candies with chocolate sprinkles, red or green cherries or nut meats. The tops may also be decorated with icing flowers (royal icing is best for this) to match the wedding cake. Small candy molds in the shapes of bells, flowers, leaves, doves, or any other shapes you desire may be used instead of hand-molding. Refrigerate several hours or overnight. Reprint from Mail Box News, Maid Of Scandanavia. NOTES: Using a 12" tray = 110 mints per tray. Recipe makes 3 trays, 12" diameter (over 300 mints). Half the recipe for 100 mints- 1 tray. I use peppermint Lorann oil to flavor the mints. Paste food coloring. Leave uncovered awhile for them to crust over. Must be refrigerated or used right away. We sell them for $15.00 per tray of approximetely 100-110 mints. I use the "yellow" rubber molds by Guttman & Ervan. Also, I ONLY touch the BOTTOM of the ball of candy into granulated sugar. Then, when placed on the tray, they remain in place. PRODIGY(R) interactive personal service 12/10/92 5:35 PM Confectionately Yours, Dolores in Hamilton OH ----- PRODIGY(R) interactive personal service 12/10/92 5:36 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/03 8:34 PM TO: MAVIS KNIGHT (GHGV00C) FROM: HEIDI ARMBRUSTER (PKDN28B) SUBJECT: WEDDING MINTS Here's one from Lorann Oils: CREAM CHEESE MINTS 40-50 pieces 3 ounce package cream cheese-- room temperature 2 and a half cups confectioners sugar Lorann Flavoring Lorann Food Coloring granulated sugar Mix cream cheese and confectioners sugar together. Start with 4 drops of flavoring, and then carefully add flavoring and color as desired. Knead until pie dough consistency is achieved. Add sugar to make softer or decrease sugar for a firmer consistency. Take small pinch and roll into a ball in granulated sugar. Press into mold, remove excess and unmold at once onto waxed paper. Hope you can use this, Heidi in Pa. P.S. They mean oil when it says flavoring.You can buy the rubber molds at any candy/cake store. Make sure you ask for the mint molds, they're only about 50-75 cents each. PRODIGY(R) interactive personal service 12/10/92 5:36 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/03 8:45 PM TO: MAVIS KNIGHT (GHGV00C) FROM: HEIDI ARMBRUSTER (PKDN28B) SUBJECT: WEDDING MINTS Just found some more on mints. DIRECTION FOR MINT MOLDING Follow chosen recipe, roll in marble size ball, roll in granulated sugar or jello, press into mold, turn mold over, tap gently to release. Let air dry for a few hours to harden. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> MARSHMALLO CREMES 2 POUNDS CONFECTIONARY SUGAR 7 and a half ounce jar marshmallo half pound oleo flavoring and color Cream sugar and oleo, gradually add marshmallo. Follow directions for mint molding. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> BUTTER MINTS 1 cup butter half cup whipping cream 5-6 cups confectionary sugar flavoring and color Mix butter, sugar, add cream, mix well. Follow directions for mint molding. Heidi in Pa. PRODIGY(R) interactive personal service 12/10/92 5:38 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/05 11:55 AM TO: BRENDA TAUBE (PHBJ94D) FROM: CANDACE CEDOTAL (MDHJ71A) SUBJECT: X-MAS COOKIES Brenda, Although I DO agree with you, I, too, use this form when I get in a hurry. The answer to 1-4 is no. Getting back to the subject of cookies, I'm really upset at myself as every year I bake upwards of 20 different kinds of cookies and candy around the holidays to give to friends, family and co-workers. This year, as you know, I have gotten myself so overextended that there's no way I'll be able to do any of the baking I usually do. Anyway, here's one of my favorites, that's so quick and easy, I may STILL have time to make some. It's really candy, not cookies, but what the hay. FOOL PROOF FUDGE 3 cups ( or 1 12oz. pkg plus 1 6oz. pkg ) semi sweet chocolate chips 1 can sweetened condensed milk 1 tsp vanilla >>>>>>> pinch of salt Melt ss choco pieces in condensed milk over low heat, stirring constantly until melted and smooth. Remove from heat and stir in vanilla and salt. Turn into wax paper lined square cake pan and spread until even. Chill, cut into bite sized pieces. Store in frig. You can also add anything your heart desires: chopped nuts, raisins, marshmallows, cherries, peanut butter, coconut, etc. Candace PRODIGY(R) interactive personal service 12/10/92 5:39 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 12/09 9:35 AM TO: SANDY GETZ (CXVB28B) FROM: DAN PURSGLOVE (WNKR55B) SUBJECT: YOGURT CHEESECAKE Sandy: Got it for you, just had to run upstairs and find it.I got it from my local agricultural/home extension agent's office. So if I mess it up you can call your local agnent. Light Microwave Cheesecake next page 1 nine inch graham cracker crust 15 oz part-skim ricotta cheese 1 cup plain low fat yogurt 3 egg whites 1/3 cup sugar 1 tespoon sugar 1 " vanilla 1/2 " almond extract 10 fresh strawberries (for topping) use what you want next page In a medium bowl combine all filling ingredients. Beat at a high speed with a mixer until smooth. Microwave on high for 4 to 7 minutes or until very hot, stirring every two minutes with a whisk. Pour into prepared crust. Microwave at 50% (medium) for 7 to 15 min. or until center is almost set, rotating dish 1/4 turn after every 3 minutes. Filling becomes firm as it chills. Chill for at least 6 hours. Garnish with fresh strawberries (or whatever) Makes 10 servings. Please let me know how it turns out, I'm Dan in Seymour, TN only one in family that eats cheesecake