MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Carrot Cake Categories: Cakes, Desserts, Muffins Yield: 12 servings 1 c Oil 1 c Sugar 1 c Sugar, brown 1 ts Vanilla 4 Eggs 2 c Flour, whole wheat 1/3 c Milk, dry skim 1 ts Baking soda 1 ts Salt 1 ts Baking powder 2 ts Cinnamon, ground 3 c Carrots; shredded 1 c Walnuts; chopped In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10" tube pan or fluted pan. Bake at 350øF for 50-60 minutes. Cool in pan, then top with powdered sugar or frosting of your choice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cream Cheese Frosting Categories: Desserts Yield: 1 servings 4 oz Margarine or butter 8 oz Cheese, cream 1 lb Sugar, powdered Blend softened cheese and margarine in mixer. Blend and whip in the sugar. Ready to spread. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kiwi Fruit Gelato Categories: Desserts, Fruits Yield: 4 servings 1 c Water 1/2 c Sugar 1/2 c Corn syrup, light 4 Kiwifruit; pared 5 tb Lemon juice 1/4 ts Lemon peel; grated Combine water, sugar and corn syrup in saucepan. Cook and stir 2 minutes or until sugar is dissolved. Puree kiwi in food processor or blender to equal 3/4 cup puree. Add lemon juice, peel and sugar mix. Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid. When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy. Return it to the freezer for approximately 2 hours or until firm enough to scoop. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Snickerdoodles Categories: Cookies, Desserts Yield: 54 servings 1 c Margarine or butter 3/4 c Sugar, brown; packed 3/4 c Sugar 2 Eggs 1 3/4 c Flour, all purpose 2 c Oats, old fashioned 2 ts Cinnamon, ground 1 ts Baking soda 1/2 ts Salt; (optional) 1 tb Sugar Heat oven to 375øF. Grease cookie sheet. In large bowl, beat together butter, brown sugar and 3/4 cup granulated sugar until light and fluffy. Add eggs; mix well. In medium bowl, combine flour, oats, 1 ts cinnamon, soda and salt. Add to sugar mixture; mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet. In small bowl, combine remaining 1 Tb sugar and 1 ts cinnamon; sprinkle lightly over each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fudge Categories: Candies, Desserts Yield: 20 servings 3 c Sugar 3/4 c Margarine 2/3 c Milk, evaporated 12 oz Chocolate chips, semi-sweet 7 oz Marshmallow creme 1 c Nuts 1 ts Vanilla Combine sugar, margarine, and milk in heavy 2.5 qt. saucepan; bring to full rolling bowl, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234øF, stirring constantly to prevent scorching. Remove from heat; stir in chips until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 9"x13" pan. Cool at room temperature, cut into squares. Makes approx 3lb. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Chip Cookies Categories: Cookies, Desserts Yield: 72 servings 3/4 c Margarine; softened 3/4 c Shortening 1 1/2 c Sugar, brown; packed 3/4 c Sugar 3 Eggs 3 tb Corn syrup, light 3 tb Water 3 ts Vanilla 3 3/4 c Flour, all purpose; unsifted 1 1/2 ts Baking soda 3/4 ts Salt 3 c Chocolate chips, semi-sweet Cream marg, shortening, sugars, eggs,corn syrup, water and vanilla; beat well. Combine flour, baking soda, salt; add to creamed mixture. Beat well. Stir in chips. Drop by rounded teaspoonfulls. Bake at 350øF for 15 minutes. Allow to cool on cookie sheet for 1 minutes then remove to cooling racks until completely cooled. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Oatmeal Raisin Cookies Categories: Cookies, Desserts Yield: 48 servings 1/2 c Margarine; softened 1/2 c Shortening 1 c Sugar, brown; packed 1/2 c Sugar 2 Eggs 2 tb Water 2 tb Corn syrup, light 2 ts Vanilla 2 ts Cinnamon, ground 1/4 ts Nutmeg, ground 1/8 ts Ginger, ground 1 1/2 c Flour, all purpose; unsifted 1 ts Baking soda 1 ts Salt 3 c Oats, old fashioned 1 c Raisins Cream margarine, shortening, sugars, eggs, corn syrup, water, and vanilla; beat well. Combine flour, baking soda and salt; add to creamed mixture. Beat well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350øF for 15 minutes. Cool slightly on sheet before removing to cooling racks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Aniseed Chrabeli Categories: Cookies, Desserts Yield: 40 servings 1 1/4 c Sugar 2 Eggs 1 2/3 c Flour, all purpose; sifted 2 ts Aniseed; ground 1/2 Lemon; use grated peel only Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough into 1/2 inch diameter ropes. Cut ropes into 3 inch lengths; curve each piece into a half-moon shape. Slash outer edge of half-moon in 3 places with a sharp knife. Place on prepared baking sheets. Cover and let stand overnight at room temperature. Preheat over to 375ø F. Bake cookies 12 to 15 minutes or until golden. Remove from baking sheets immediately; cool on rack. This cookie is very hard and crisp. It makes an excellent "dunking" cookie! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Aniseed Cookies Categories: Cookies, Desserts Yield: 40 servings 4 Eggs; separated 1 3/4 c Sugar, powdered; sifted Pinch salt 2 c Flour, all purpose 1/4 ts Baking powder 2 ts Aniseed; ground Grease and flour baking sheets. Beat egg yolks, powdered sugar and salt in a large bowl until pale and creamy. Beat egg whites until very stiff; fold into egg yolk mixture. Sift flour, baking powder and aniseed onto egg mixture; fold in quickly but thoroughly. Fill a pastry bag fitted with a plain nozzle with cookie mixture. Pipe in small rounds onto prepared baking sheets. Let stand overnight to dry out. Preheat oven to 325øF . Bake cookies 20 minutes. Cool on rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Traditional Decorated Christmas Cookies Categories: Cookies, Desserts Yield: 48 servings MMMMM---------------------------COOKIE-------------------------------- 3/4 c Butter, unsalted; softened 1/2 c Sugar 1 Egg 1 tb Lemon peel; finely grated 1 ts Vanilla 1/4 ts Salt 2 1/4 c Flour, all purpose; unsifted 1 tb Water; (use 2 if req'd) MMMMM---------------------------ICING-------------------------------- 3 Egg whites 1 lb Sugar, powdered 2 ts Water; (use 3 if req'd) Food colors, sprinkles, etc Beat together butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until thoroughly incorporated. Add water, a few drops at a time, only until dough starts to come away from side of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours. Preheat oven to 350øF. Lightly grease 4 cookie sheets. On lightly floured surface, roll out dough to 1/8" thickness. Cut out various shapes using cookie cutters or homemade cardboard patterns, or freehand. Reroll scraps and cut out. Make small holes with wooden pick if planning to hang cookies. Bake for 12 to 15 minutes or until beginning to brown around edges. Remove cookies to wire rack to cool before decorating. Prepare icing: Beat egg whites in small bowl with electric mixer until foamy. Slowly beat in the powdered sugar. Continue to beat until thick and creamy. Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish. Spread evenly over cookies. Decorate with glitter, sprinkles, dragees and cinnamon red hots, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Baked Vanilla Cheesecake Categories: Cakes, Desserts Yield: 8 servings MMMMM---------------------------PASTRY-------------------------------- 1 2/3 c Flour, all purpose 1 pn Salt 1/2 c Butter; cut in small pieces 1 tb Butter; (add to above) 2 tb Sugar 1 Egg 4 tb Water, ice MMMMM--------------------------FILLING------------------------------- 1 1/2 lb Cheese, cream 1/4 c Oil 1 1/4 c Sugar 3 Eggs; separated 1/4 c Cornstarch 5 dr Vanilla 1/2 c Milk ** PASTRY SHELL: Sift flour and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350øF. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom. Place dough in tin without stretching. ** FILLING: Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in a large bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Strawberry Cheesecake Categories: Cakes, Desserts Yield: 12 servings MMMMM---------------------------CRUST-------------------------------- 1 1/2 c Graham cracker crumbs 2 tb Sugar 3 tb Margarine or butter; melted MMMMM--------------------------FILLING------------------------------- 19 oz Cheese, cream; softened 1 c Sugar 2 ts Lemon peel; grated 1/4 ts Vanilla 3 Eggs MMMMM---------------------------GLAZE-------------------------------- 1 c Strawberries; mashed 1 c Sugar 3 tb Cornstarch 1/3 c Water Pre-heat oven to 350øF. CRUST: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool. Reduce oven temperature to 300øF. FILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours. GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Cherry Cheesecake Categories: Cakes, Desserts Yield: 16 servings 8 1/2 oz Chocolate Wafers; crush fine 1/2 c Butter; Melted 12 oz Chocolate chips, semi-sweet 1 1/2 c Cream, heavy 16 oz Cheese, cream; Softened 1/4 c Sugar 4 lg Eggs 3/4 c Cherry Flavored Liqueur 1 ts Vanilla 1 lb Cherry Pie Filling 1/2 c Cream, heavy; whipped (opt.) In large bowl, combine chocolate wafer crumbs and butter. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325ø F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325ø F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge uncovered. Decorate edge with whipped cream, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kahlua Brownies Categories: Cookies, Desserts Yield: 24 servings MMMMM--------------------------BROWNIE------------------------------- 2 oz Chocolate, unsweetened 1/4 c Butter 1 c Flour, all purpose 1 c Sugar 2 Eggs; well beaten 1 ts Vanilla 1 tb Coffee, instant crystals 2 tb Kahlua 1/2 ts Salt 1/2 ts Baking powder MMMMM---------------------------ICING-------------------------------- 2 oz Chocolate, unsweetened; chpd 1 1/2 c Sugar 7 tb Milk 1/4 c Butter 1 tb Corn syrup, light 1/4 ts Salt 1 ts Vanilla MMMMM--------------------------TOPPING------------------------------- 6 oz Chocolate chips, semi-sweet BROWNIES: Melt chocolate and butter in top of double boiler. Remove from heat and mix thoroughly with all other ingredients. Pour into a buttered 8" square pan. Bake in a preheated 350ø F oven for 30 minutes. Cool in pan. ICING: Mix all ingredients in sauce pan and bring to a boil, stirring constantly. Boil 1 minute and remove from heat. When cool, add vanilla. Sprinkle icing over cooled brownie base and sprinkle with chocolate chips. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Waldorf Red Velvet Cake and Frosting Categories: Cakes, Desserts Yield: 12 servings MMMMM----------------------------CAKE--------------------------------- 1/2 c Shortening 2 Eggs 1 ts Vanilla 1 ts Salt 2 1/2 c Flour, all purpose; sifted -2 to 3 times 1 ts Baking soda 1 1/2 c Sugar 1/4 c Food coloring, red 2 tb Cocoa 1 c Buttermilk 1 tb Vinegar MMMMM--------------------------FROSTING------------------------------- 1 c Milk 5 ts Flour, all purpose 1 c Butter 1 c Sugar, powdered; sifted 1 ts Vanilla CAKE: Cream shortening and sugar till fluffy. Add eggs and beat 1 minute. Add salt, beat. Add vanilla and coloring to buttermilk. Alternate adding flour and milk mixtures to batter. Combine soda and vinegar in cup and add to cake batter. Bake in (2) 9" cake pans at 350øF for 25 to 30 minutes. Cool on cake racks. FROSTING: Cook milk and flour until thick; cool in fridge. Beat butter, sugar and vanilla with mixer. Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool). Beat well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Grandma's Current Pound Cake Categories: Breads, Cakes, Desserts Yield: 12 servings 1 1/2 c Currants 1 lb Margarine or butter 2 c Sugar 1 ts Mace 9 Eggs; separated 4 1/4 c Flour, all purpose; sifted 1 ts Lemon extract 1 ts Vanilla Rinse Currents in hot water, drain and dry on a towel. Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat egg yolks until thick and creamy; add to butter mixture and blend well. Add one half of the flour and mix until smooth; add remainder of flour and mix until smooth again. Mix in stiffly beaten egg whites. Pour into 2 paper lined loaf pans (9"x4"x2.5") and bake at 350øF for 1 hour and 25 minutes. Test for doneness by inserting a toothpick in center. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Annella Campbell's Company Cake Categories: Cakes, Desserts Yield: 8 servings MMMMM----------------------------CAKE--------------------------------- 1 c Flour 1 ts Baking powder 1/8 ts Salt 1/2 c Shortening 1/2 c Sugar 4 lg Egg yolks 1/3 c Milk 2 ts Vanilla extract MMMMM----------------------WALNUT MERINGUE--------------------------- 5 lg Egg whites 2/3 c Sugar 1/2 c Chopped walnuts MMMMM------------------VANILLA CUSTARD FILLING----------------------- 2 tb Sugar 2 tb Cornstarch 1 pn Salt 1 lg Egg yolk 1 c Milk 1 ts Vanilla extract PREHEAT OVEN TO 325F with rack in center of oven. Generously grease 2 8-inch layer cake pans. Dust with flour, tapping pans over sink to remove excess flour. FOR CAKE, sift flour, baking powder and salt together onto waxed paper; set aside. Use mixer to cream shortening and sugar until fluffy. Add egg yolks one at a time, beating well after each addition. Add vanilla. Combine well. Add reserved flour mixture alternately with milk, mixing until smooth. Divide batter between prepared pans. Use back of spoon to spread batter evenly; this takes a little patience. FOR MERINGUE, beat egg whites until they are thick and hold their shape but are still soft and moist. Add sugar by the tablespoon, beating well after each addition. Divide between pans. Use spatula to spread over batter. Sprinkle with nuts, dividing evenly. Bake until lightly colored and toothpick inserted into center comes out clean (it's OK if meringue cracks), about 30 minutes. Let rest 10 minutes in pans on cooling racks. Use flexible knife to release cake from sides of pan. Gently invert cakes. Set them meringue-side up to cool completely. Spread one meringue layer with filling. Top with other layer, meringue-side up. It's best served the day it is made but it can be made a day ahead and kept cool (but not refrigerated). If made ahead, keep covered. Yield: 1 8-inch layer cake. VANILLA CUSTARD FILLING: Combine sugar, cornstarch and salt in heavy 1-quart saucepan. Stir in egg yolk and milk. Stir over medium heat. Stir until mixture coats spoon, about 4 minutes. Remove from heat. Stir in vanilla. Let cool completely. If mixture becomes lumpy, whisk vigorously, before using. ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Austrian Cheesecake Categories: Cakes, Cheese, Desserts Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- Shortbread MMMMM-------------------------CHEESECAKE------------------------------ 2 c Cottage or Farmer Cheese 1/2 c Sugar; Granulated 5 Eggs; Large, Separated 1/2 c Milk 1/2 ts Lemon Rind; Grated 1 ts Vanilla Extract 3/4 c Unbleached Flour; Sifted 1/4 c Confectioners' Sugar 3 tb Golden Raisins;FinelyChopped Preheat the oven to 300 degrees F. Press the cheese through a sieve. In a large mixing bowl, beat together the cheese and sugar until light. Add the egg yolks, one at a time, beating well after each addition, then add the milk, lemon rind, and vanilla. Stir in the flour and blend until smooth. In another large mixing bowl, beat the egg whites until they form soft peaks, then gradually add the confectioners' sugar beating until they form stiff peaks. Fold the whites into the cheese mixture. Gently stir in the raisin bits, then pour the mixture into the prepared crust. Bake for 55 minutes or until the center appears firm. Let the cake cool in the oven for 15 minutes, then allow to cool to room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Banana Nut Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 c Chocolate Wafer Crumbs 16 oz Cream Cheese; Softened 1/2 c Ripe bananas; mashed 1/4 c Walnuts; chopped 1 tb Margarine 1/4 c Margarine; Melted 1/2 c Sugar 2 Large Eggs 1/3 c Milk Chocolate Chips 2 tb Water Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from rim;cool before removing rim pf pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill. Downloaded from Prodigy and shared by Judi M. Phelps - The San Jose Kid MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Black Forest Cheesecake Delight Categories: Desserts, Cakes Yield: 10 servings 1 c Chocolate wafer crumbs 8 oz (2) Cream cheese; softened 2 Eggs 1/4 ts Almond extract 1 Frozen whip topping; thawed 3 tb Parkay margarine; melted 2/3 c Sugar 6 oz Semi sweet Choc pieces; -melted 21 oz Can cherry pie filling Combine crumbs and margarine; press onto botton of 9 inch springform pan. Bake 350 degrees for 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electic mixter until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees for 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving. Shared by Judi M. Phelps - The San Jose Kid Uploaded to GENIE. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Brown Sugar Cake Categories: Cakes, Desserts Yield: 8 servings 2 c Brown sugar; packed 1 3/4 c Flour; sifted 2 ts Cinnamon 2 ts Ground ginger 1 ts Ground cardamom 1 ts Ground cloves 1 ts Baking soda 1/4 ts Salt 2 Eggs 3/4 c Buttermilk (*) 1/2 c Butter; melted 1 c Pecans; chopped MMMMM---------------------BUTTERSCOTCH GLAZE-------------------------- 1/4 c Butter 1/4 c Brown sugar 2 tb Milk 1 c Powdered sugar 1 ts Vanilla or rum extract Preheat oven to 325F. Grease and flour 9-cup tube (Bundt) pan. In large bowl combine dry ingredients. Add buttermilk, eggs and melted butter. Beat well. Add nuts if desired. Pour into prepared pan. Bake for 50 minutes or until tests done. Cool in pan 10 to 15 minutes. Turn out onto wire rack or plate. Cool. Top with Butterscotch Glaze. (*) I used 4 Tbsp. buttermilk powder, added with the dry ingredients. Then I added 3/4 C. water where the buttermilk is to be added. GLAZE: In sauce pan, combine butter, brown sugar and milk. Bring to full boil, add sugar and extract. Beat until smooth. Add more milk to make a good consistency for drizzling if necessary. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Butter Pecan Cheesecake Categories: Cakes, Desserts, Cheesecakes Yield: 6 servings *Ingredients:* 1 1/2 c Graham cracker crumbs 1/3 c Sugar 1/3 c Butter or margarine, melted 1/2 c Pecans, finely chopped 3 pk Cream cheese (8-oz pkgs), -softened 1 1/2 c Sugar 3 Eggs 2 Crtns commercial sour cream -(8-oz cartons) 1 ts Vanilla extract 1/2 ts Butter flavoring 1 c Pecans, finely chopped, -toasted *Directions:* Combine cracker crumbs, 1/3 cup sugar, butter, and 1/2 cup pecans, mixing well. Reserve 1/3 cup mixture; firmly press remaining mixture on bottom of a 9-inch springform pan. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1-1/2 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add sour cream and flavorings; mix well. Stir in 1 cup pecans. Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at 475 degrees for 10 minutes; reduce temperature to 300 degrees, and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill. Yields one 9-inch cheesecake. Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986. Shared by: June Hoffman, 7/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Carrot Cake, a la Anne Categories: Cakes, Desserts Yield: 15 servings 1 1/2 c Sunlite oil 2 c White sugar 3 Eggs, should be jumbo 2 ts Vanilla 2 c A.P. flour 2 ts Cinnamon 2 ts Baking soda 1 ts Salt 7 oz Flaked coconut 2 c Shredded carrots 13 1/2 oz Crushed pineapple, well -drained 1 c Chopped nuts (your choice) Cream Cheese Frosting 8 oz Softened cream cheese 1 tb Milk (homogenized) 1 ts Vanilla 1 ds Of salt 5 c Sifted powdered sugar In a large bowl, combine the oil, the sugar, the eggs, and the vanilla. Mix well with a whisk. Sift the flour, the cinnamon, the soda, and the salt in a smaller bowl. Add the sifted ingredients to the oil, sugar, eggs, vanilla mixture, and mix well using the whisk. Stir in the flaked coconut, the carrots, the crushed pineapple,and the chopped nuts, using the whisk. Pour into a well greased and floured 13 X 9 X 2 pan, (You may use a Bundt pan or a tube pan) and bake at 350 F. for 50 to 60 minutes. Allow it to cool in the pan about 30 minutes. While it bakes: Test the cake after 30 minutes, the typical test of the center of the cake being done is used, the center is firm, but by using a toothpick or skewer to test, this cake should be almost underdone! Frost as desired, using Cream cheese or butter frosting (cream cheese suggested), using this mixture. Cream Cheese Frosting: Mix the cream cheese, the milk, the vanilla, and the salt, then add the powdered sugar, one cup at a time, until it is well mixed. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Carrot-Banana Cake Categories: Desserts, Cakes Yield: 12 servings 2 c All purpose flour 1 tb Ground cinnamon 2 ts Baking soda 1/4 ts Salt 1 c Vegetable oil 1 c Sugar 1 c Firmly packed golden brown -sugar 4 lg Eggs 1 1/2 c Finely grated carrots (about -1 1/2 large) 1 c Drained canned crushed -pineapple in juice 1/2 c Mashed ripe bananas 3/4 c Chopped pecans FROSTING: 8 oz Pkg cream cheese, at room -temperature 1 c Powdered sugar 3 tb Unsalted butter, at room -temperature 1/4 ts Ground cinnamon Additional ground cinnamon FOR CAKE: Preheat oven to 350F. Grease and flour a 12-cup Bundt pan. Sift the first four ingredients into a medium bowl. Whisk the oil, sugar, brown sugar and eggs in a large bowl until well blended. Mix in the dry ingredients. Add the carrots, pineapple, banana and pecans; blend well. Pour into the prepared pan. Bake until a cake tester inserted near the center comes out clean, or about 1 hour. Let the cake stand in the pan for 10 minutes before turning out onto a rack to cool. FOR FROSTING: Beat the cream cheese, powdered sugar, butter and 1/4 teaspoon cinnamon in a medium bowl until smooth. Spread frosting over the cake. Sprinkle with additional cinnamon Can be prepared 1 day ahead. Cover wiyth a cake dome and refrigerate. Makes 12 servings. From Bon Appetit, October 1993 [Zita Wilensky]. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Amaretto Brownies Categories: Desserts, Chocolate, Cakes Yield: 12 servings 1 c Shortening 2/3 c Baking cocoa 2 c Sugar 4 Eggs 2 tb Amaretto/almond flavor 1 1/2 c Flour 1/2 ts Salt Handful sliced almonds (opt) MMMMM---------------------AMARETTO FROSTING-------------------------- 1/4 c Butter 2 tb Half-and-half 3 tb Baking cocoa 1 ds Salt 2 1/2 c Confectioner's sugar 2 tb Amaretto Melt shortening with cocoa (I use the microwave), cool. Beat eggs, gradually adding sugar. Add shortening mixture, Amaretto, salt, and flour. Beat until well mixed. Pour batter into a lightly greased 13x9x2" baking pan. Bake at 400F for 20 minutes; cool. Frost with Amaretto Frosting, sprinkle with sliced almonds (or arrange in flowery patterns to be fancy). Cut into squares. ************************** Amaretto Frosting ***************************** Melt butter and cocoa together (the microwave works well for this), cool. Stir in half-and-half. Add confectioner's sugar, salt, and amaretto, stirring until smooth. From the Oct '86 edition of Southern Living. Posted in COOKING 5/10/90 by Debra Heng. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Coconut Choco Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 c Graham cracker crumbs 3 tb Margarine, melted 2 tb Margarine 1 1/4 c Sugar 5 Large eggs 1 c Sour cream 2 tb Brandy 3 tb Sugar 2 oz Unsweetened baking chocolate 16 oz Cream cheese, softened 1/4 ts Salt 1 1/3 c Flaked coconut (3.5 oz can) 2 tb Sugar Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Source: Uploaded to Cooking Echo Shared by Judi M. Phelps - The San Jose Kid MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Czechoslovakian Cheesecake Categories: Cakes, Cheese, Desserts Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- Sweet Yeast MMMMM-------------------------CHEESECAKE------------------------------ 2 c Cottage Cheese 1/4 c Butter; No Margarine 1 c Sugar; Granulated 2 Eggs; Large, Separated 1 tb Cornstarch 3 tb Milk OR Heavy Cream 1 tb Rum; Dark 1/2 ts Lemon Rind; Grated 1/3 c Raisins Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve and drain. In a large mixing bowl, combine the butter, sugar, and the egg yolks. Beat until foamy, then add the cornstarch, milk, rum, cheese, lemon rind and raisins blending well. Beat the egg whites until they from soft peaks, then gently fold them into the cheese mixture. Pour the mixture into the prepared crust and bake for 50 minutes, or until the edges are golden brown. Cool and serve at room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Dutch Apple Cake Categories: Cakes, Desserts Yield: 6 servings 1 c All purpose flour 5 tb Sugar 1 ts Baking powder 2 tb Low fat margarine 2 Egg whites; slightly beaten 1/4 c Skim milk 1/2 ts Vanilla extract 4 c Sliced peeled apples 1 ts Ground cinnamon Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a mixing bowl, combine flour, 2 T sugar and baking powder. With a pastry blender or 2 knives, cut in 1 1/2 T margarine. Add egg whites, milk and vanilla; beat until smooth. Batter will be stiff. Spoon into prepared pan and spread batter to fit pan. Arrange apple slices, overlapping, in 2 concentric circles to cover batter. In a small bowl, combine 3 T sugar and cinnamon; sprinkle over apple slices. Dot with 1/2 T margarine. Bake 30 min. Cool 10 min before serving. Cal: 183; Fat: 2 g. Posted by SANDY VAN BIBBER, Prodigy ID# XWCG89A. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Finnish Curd Cake Categories: Cakes, Cheese, Desserts, Cheesecakes Yield: 8 servings MMMMM---------------------------CRUST-------------------------------- 2 tb Butter; * 2/3 c Bread Crumbs; Dry ** MMMMM----------------------------CAKE--------------------------------- 1 1/2 ts Baking Powder 1 c Unbleached Flour; Sifted 1 c Cottage Cheese 2 Eggs; Large 1/2 c Brown Sugar 1 ts Cinnamon; Ground 1 ts Cardamom; Ground 1/2 ts Ginger; Ground 1 ts Orange Rind; Grated 1 ts Lemon Rind; Grated 1/2 c Butter, Melted, * * Use Sweet Cream Butter In this recipe. ** Note: This recipe can vary depending on the type of pan you use. ~--------------------------------------------------------------------- ~-- Butter the baking dish, pie pan, or springform pan until generously coated. Sprinkle the crumbs as needed into the pan, then turn the pan around and shake gently, distributing the crumbs along the sides as well. The crumbs should completely coat the inside of the pan. Chill briefly to set the crumbs and then fill with the desired filling. CAKE: Preheat the oven to 325 degrees F. Sift together the flour and baking powder and set aside. Press the cottage cheese through a sieve. In a large mixing bowl, beat the eggs and the sugar until they are frothy. Add the spices and fruit rinds. Add the cottage cheese and blend all the ingredients well. Stir in the butter, then add the dry mixture, mixing well. Pour the mixture into the prepared crust and bake for 1 hour. NOTE: Again this is more like a quick bread, and you can increase the sugar if you like as this is not particularly sweet. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fresh Grapefruit Cake Categories: Cakes, Desserts, Arizona Yield: 6 servings 2 c Sifted cake flour 1 1/4 c Sugar 2 ts Baking powder 1/2 ts Salt 5 Eggs, separated 1/4 c Fresh squeezed grapefruit -juice 1/3 c Water 1/3 c Salad oil 1 tb Fresh grated grapefruit peel 1/4 ts Cream of tartar From: Arizona Cookbook Sift together dry ingredients. In small mixer bowl, combine egg yolks, grapefruit juice, water and oil. Add dry ingredients. Beat at low speed until blended. Then beat at medium speed for one min. *Stir* in grapefruit peel. Beat whites until frothy; add cream of tartar. Continue beating until whites are stiff, BUT NOT DRY. Carefully folk yolk mixture into whites until just blended. Pour into 9-inch layer cake pans lined with oiled waxed paper. Bake at 350 F for 25-30 minutes. Leave in pans 10 minutes. Turn out onto wire rack to cool. Frost. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Friendship Cake and Starter Categories: Desserts, Cakes Yield: 6 servings 1 lg Gallon Jar 1 c Cubed Pineapple 1 c Sugar 2 tb Brandy 1 c Maraschino Cherries -including juice 1 c Sugar 2 tb Brandy 1 c Sliced Canned Peaches -including juice 1 c Sugar 2 tb Brandy Cake: 1 Box Cake Mix 1 sm Box Instant Pudding 3/8 c Cooking Oil 4 Eggs 1 c Chopped Nuts 1 Portion Fruit In the one gallon jar, combine the pineapple, 1 cup sugar and 2 tablespoons of brandy. Let ingredients sit in jar for 2 weeks, stirring daily. At the end of two weeks, add the maraschino cherries, 1 cup of sugar and 2 tablespoons of brandy. Let the mixture sit for two more weeks, stirring daily. During the forth week add the canned peaches, 1 cup of sugar, 2 tablespoons of brandy. Let sit another two weeks, stirring daily. Seperate the liquid from the fruit. The liquid is your starter and you can use the fruit on ice cream or cake. Now you are ready to prepare the fruit for two cakes. DO NOT refrigerate the liquid. In a large gallon jar, put 1 1/2 cups of the starter, 2 1/2 cups of sugar and 1 large can (28 Oz.) sliced peaches. Mix well and cover jar with a paper towel. Do not refrigerate or screw lid on jar. Stir every day for 10 days. Next, add 2 1/2 cups of sugar and 1 can (16 oz.) crushed pineapple. Stir everyday for 10 days. Add 2 1/2 cups sugar and 1 can (16 oz.) fruit cocktail. Slice contents of 1 jar (10 oz.) maraschino cherries and add with juice. Stir every day for 10 days. On baking day, drain the fruit and divide it into two equal parts. Save the juice and use it as starter for friends. You will have enough for five starters (approximately 2 cups each). DO NOT refrigerate the liquid because it will stop the fermenting action. For each cake you will need: To each cake mix, add pudding mix, oil, and eggs. Beat until smooth and fold in fruit and nuts, batter will be thick. Pour mixture into a greased tube pan, then bake at 350 degrees for 50 to 60 minutes. Turn cake out of pan while hot. When cooled, the cake freezes well. The choices of flavored cake mixes and pudding mixes is yours and coconut may be substituted for nuts. SOURCE:*Norene B. Mitchell, Oneida, NY. Recipe Swap Column, Syracuse Herald American 8/2/92 SHARED BY: Jim Bodle 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Friendship Cake - 30 Day Cake Categories: Cakes, Desserts, Penn-dutch Yield: 6 servings 20 TH DAY: Add 2 9oz. jars -marashino cherries drained -and diced...I use both Red and green ones STIR DAILY FOR 10 DAYS 30 TH DAY: Drain fruit- save -liquid- you will have -enough for yourself and 2 Friends (1 1/2 cups each). -You are ready to bake 3 -cakes. CAKE 1 Box yellow cake mix 1 sm Box vanilla instant pudding 2/3 c Oil 4 Eggs 1 1/2 c Fruit only...no juice 1 c Nuts- pecans are best DO NOT REFRIGERATE...USE ONLY WOODEN UTENSILS...STORE IN COVERED CONTAINER FIRST DAY: In large bowl combine 1 1/2 cups starter juice, 2 1/2 cups sugar, 1 large can sliced peaches, drained and diced. STIR DAILY FOR 10 DAYS TENTH DAY: add 2 1/2 cups sugar, 1 large can chunk pinapple with juice STIR DAILY FOR 10 DAYS The contributor added: Mix all ingredients and bake in a greased bundt pan 300 * for 1 hour. I serve it plain as after it cools I usually pour about 1-1 1/2 oz of rum over it to add flavor.....very good! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Georgia Peaches-And-Cream Cake Categories: Cakes, Desserts Yield: 8 servings MMMMM--------------------------FILLING------------------------------- 2 lb Ripe peaches; peeled 1/3 c Sugar 2 tb Fresh lemon juice 1 tb Quick-cooking tapioca 1/4 ts Freshly grated nutmeg MMMMM-----------------------CRUMB TOPPING---------------------------- 1/2 c Unbleached all-purpose flour 6 tb Light brown sugar 4 tb Unsalted butter; chilled 1/4 ts Cinnamon MMMMM----------------------------CAKE--------------------------------- 6 tb Sour cream 1/4 ts Baking soda 1 lg Egg 1/3 c Sugar 4 tb Unsalted butter; softened 1 1/2 ts Pure vanilla extract 3/4 c Unbleached all-purpose flour 1/2 ts Baking powder 1/4 ts Salt PREHEAT OVEN TO 375F 15 minutes before baking, with the rack in the center of the oven. Butter an 8-inch square baking pan, preferably glass. Cut the peaches into 1/2-inch slices. Put in a pan with sugar, lemon juice, tapioca and nutmeg and toss gently. Cook over high heat until syrup begins to bubble, about 4 minutes. Set aside. FOR THE TOPPING: Work the flour into the sugar, butter and cinnamon until the butter is the size of small peas. This can be done with a food processor or pastry blender. Set aside. FOR THE CAKE: Stir the sour cream and baking soda together and let stand while you begin the cake. Cream the egg, sugar and butter in the processor or with a mixer until it is light and fluffy. Add the vanilla and sour cream and mix well. Gently fold in the flour, baking powder and salt. In the processor, do this by pulsing the machine on and off several times. Spread the warm peaches and their juice in the bottom of the baking pan. Spoon the batter over the peaches and spread in a thin, even layer with a rubber spatula. It's OK if the peaches are not completely covered. Sprinkle the topping over the batter. Bake until a toothpick inserted into the center of the cake--not the fruit--comes out clean, 25-to-28 minutes. ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Heavenly Chocolate Cheesecake Categories: Cakes, Desserts Yield: 10 servings 2 c Vanilla Wafers, Fine Crush 1/2 c Butter, Melted 12 oz Milk Chocolate Chips 1 ea Env. Unflavored Gelatin 1/2 c Sour Cream 1/2 c Heavy Cream, Whipped 1 c Ground Toasted Almonds 1/2 c Sugar 1/2 c Milk 16 oz Cream Cheese, Softened 1/2 ts Almond Extract 1 x Garnishes * * Garnishes to include whipped cream and chocolate shavings (optional). In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hot Fudge Pudding (Cake) with Sauce. Categories: Desserts, Cakes, Chocolate Yield: 4 servings 1 c Flour 1/3 c Cocoa 3/4 c Sugar 2 ts Baking Powder 1/2 ts Salt 1/4 c Shortening 1 Egg 2/3 c Milk *Sauce* 3/4 c Sugar 3 tb Cocoa 2 tb Water 2 c HOT water Servings: 4 Preheat to 350F Sift dry ingrediants in a bowl. Cut in shortening. Add egg & milk. Stir til flour is moist. Put batter in 9" cake pan. Mix sauce well, pour over batter slowly. Bake for 40 min. Serve with milk or cream (while warm) h.peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hungarian Cheesecake Categories: Cakes, Cheese, Desserts Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 1/2 c Unbleached Flour; Sifted 1 ts Baking Powder 4 tb Sweet Butter; No Margarine 2 Egg Yolks; Large, * 1/8 ts Salt 1 tb Lemon Juice Cold Water; ** MMMMM-------------------------CHEESECAKE------------------------------ 2 c Cottage Cheese 4 Eggs; Large 1/4 c Sugar; Granulated 1 ts Lemon Rind; Grated 1 c Sour Cream 1 c Crushed Pineapple; Drained 1/2 c Raisins * Lightly beat the egg yolks. ** Use only as much cold water as needed. (3 to 4 TBLS) ~--------------------------------------------------------------------- ~-- Sift together the flour and baking powder, set aside. Cream the butter in a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing well. Add the dry mixture, then using your fingers, work the dough into a smooth consistency. Add the cold water as necessary to work the dough. Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the dough to fit the greased bottom of a 9-inch springform pan and place the dough in the bottom. Use the excess to line the sides of the pan. Chill. CHEESECAKE: Preheat the oven to 450 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat 3 eggs and the sugar until well blended. Add the cottage cheese and beat, then stir in the lemon rind and the sour cream. Separate the remaining egg, saving the yolk for another recipe, and brush the crust with the white. Combine the pineapple and raisins in a bowl, then spread the mixture evenly on the prepared crust. Pour the cheese mixture on the top of the fruit mixture. Bake for 10 minutes at 450 degrees F. then reduce the oven to 350 degrees F. and bake for about another 35 minutes. Cool to room temperature, then chill. Serve chilled. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Icebox Cake Categories: Desserts, Cakes Yield: 1 servings 1 lb Graham crackers 1 lb English walnuts 1 lb Marshmallows 1 lb Dates 1/2 pt Cream Grind marshmallows and dates, add 1/2 pt. cream. Mix and roll in loaf. Chill, slice and serve with whipped cream. Source: Mrs. C. B. Zaiser, Atwater Grange, Portage County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Chocolate Cheesecake Categories: Desserts, Cakes Yield: 1 servings MMMMM-----------------DEIDRE ANN PENROD FGGT98B---------------------- 2 Cream cheese packages; * 3/4 c Sugar 2/3 c Bisquick baking mix 2 Eggs 2 Semisweet chocolate;** 2 tb Kahula;*** 1 ts Vanilla extract 1/2 ts Almond extract MMMMM---------------------CHOCOLATE TOPPING-------------------------- 1 Sour cream; 8-oz carton 1 oz Semisweet chocolate square 2 tb Sugar 1 tb Kahula; *** 1 ts Vanilla extract * 8-oz packages, cubed and softened ** 2 1-oz squares, melted *** Or any other coffee-flavored liqueur ~---------------- Mix all ingredients except chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often. Pour into a greased 9-inch pie plate. Bake at 350^ for 25 minutes or until puffed with a dry center. Cool 5 minutes; carefully spread chocolate topping on top of cheesecake. Chill 3 hours before serving. YIELD: One 9-inch pie. CHOCOLATE TOPPING: Combine first 3 ingredients in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat, and stir in Kahula and vanilla; cool. SOURCE: Southern Living Cooking School Cookbook, Fall, 1982 From the cookbook Uploaded by Deidre Ann Penrod on Prodigy Shared by Judi M. Phelps - The San Jose Kid. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Keebler Easy Elfin Cheesecake (No Bake!) Categories: Cheese, Cakes, Desserts Yield: 1 servings 1 Graham cracker pie crust 8 oz Cream cheese, softened 1/3 c Sugar 1 c Sour cream 2 ts Vanilla 8 oz Whipped topping, frozen Strawberries, fresh(garnish) Beat cheese until smooth, gradually beat in sugar. blend in sour cream and vanilla. fold in whipped topping, blending well. spoon into crust. chill until set, at least 4 hours. garnish with fresh strawberries for garnish. /\/\ara Kent MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kentucky Blackberry Jam Cake Categories: Cakes, Desserts Yield: 6 servings 1 c Seedless raisins 1 cn Crushed pineapple (8-1/2 oz) 2 1/2 c All-purpose flour, sifted 1 ts Baking soda 1 ts Cinnamon 1 ts Nutmeg 1/2 ts Cloves 1/2 c Shortening 1/2 c Butter or margarine 1 c Sugar 5 ea Eggs 1 c Seedless blackberry jam -(12-oz jar) 2/3 c Buttermilk 1 c Pecans, chopped Confectioners' sugar Soak raisins for several hours or overnight in the crushed pineapple. Sift together flour, baking soda, cinnamon, nutmeg and cloves. Cream shortening and butter or margarine in large bowl of electric mixer. Gradually add sugar and beat until fluffy. Add eggs one at a time, beating well after each addition. Blend in jam. Alternately add sifted dry ingredients and buttermilk to the creamed mixture. Blend in pineapple, raisins and pecans. Pour batter into 13x9x2-inch pan that has been greased and floured. Bake at 350 degrees f. for 55 to 60 minutes or until done. Dust with confectioners' sugar; cut in squares. This will freeze. From: Florence P. Hanford's Television Kitchen Meals, 1964. Shared by: June Hoffman, 9/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kitty Litter Cake Categories: Cakes, Desserts, Humor Yield: 24 servings 1 pk Spice cake mix 1 pk White cake mix 1 pk White sandwich cookies Green food colring 12 sm Toosie rolls 1 pk Vanilla pudding mix Servings: 24 Prepare cake mixes and bake accordingly to directions.Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork. When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining cookie crumbs and the chilled pudding. gently combine. Line new, clean kitty litter box. Put mixture into litter box. Put three unwrapped Toostie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, 3 at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Serve with a new pooper scooper. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Oatmeal Cake and Frosting Categories: Cakes, Desserts Yield: 1 servings 1 c Oatmeal 2 Eggs 1 1/2 c Boiling water 1 1/2 ts Cinnamon 1/2 c Shortening 1 ts Soda 1 3/4 c Brown sugar 1/2 ts Salt 1 c Sugar 1 1/3 c Flour 6 tb Butter 1/3 c Cream or evaporated milk 1 c Coconut & nuts (optional) Frosting: Mix 3/4 c brown sugar, butter, cream and coconut. Spread over cake after baking and broil until bubbling. Cake: Mix and set aside oatmeal and boiling water. Mix remaining ingredients and add to oatmeal. Bake in 9" X 13" pan at 350 degrees for 30 to 35 minutes. Mrs James Olfson MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Prune Whip Spice Cake with Prune Butter Frosting Categories: Cakes, Desserts Yield: 6 servings 2 1/4 c All-purpose flour, sifted 1 1/3 c Sugar 2 ts Baking powder 1/4 ts Baking soda 1 ts Salt 1/2 ts Cinnamon 1/4 ts Nutmeg 1/4 ts Allspice 1/2 c Shortening 1/2 c Prune juice, drained from -cooked prunes 1/2 c Milk 2 ea Eggs 1 ts Vanilla Prune butter frosting -(recipe below) Sift together flour, sugar, baking powder, baking soda, salt and spices into large bowl of electric mixer. Add shortening, prune juice and milk. Beat with electric mixer for 1-1/2 minutes on slow or medium speed. Scrape bowl and beaters; mix well. Add eggs and vanilla. Beat for 1-1/2 minutes more on slow or medium speed. Scrape and mix again. Stir once around bowl with spoon. Pour batter into two 8-inch layer cake pans which have been greased and floured. Bake in a 350 degree F. oven for 25 to 30 minutes. Frost with Prune Butter Frosting. PRUNE BUTTER FROSTING: 6 Tbsp butter or margarine 3 cups confectioners' sugar, sifted 3/4 tsp lemon juice 4 to 4-1/2 Tbsp prune juice 1 tsp grated lemon rind salt, dash 1/2 cup prunes, cut-up, cooked, well-drained 2 Tbsp chopped nuts Cream butter or margarine in large bowl of electric mixer. Add sugar alternately with juices; beat until well blended. Add grated rind and salt. Beat until frosting is of good spreading consistency. Fold in prunes and nuts. This cake and frosting will freeze. Source: Florence P. Hanford's Television Kitchen Meals, 1964. Shared by: June Hoffman, 9/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pumpkin Bread Categories: Breads, Cakes, Desserts Yield: 3 servings 2 1/2 c Unsifted all purpose flour 1 1/2 ts Baking soda 2 ts Ground cinnamon 1/2 ts Baking powder 1/2 ts Salt 1/4 ts Ground ginger 1/4 ts Ground cloves 2 c Sugar 1/2 c Butter, softened 1 1/2 c Canned solid pack pumpkin 1/2 c Water 3 Eggs 1 c Chopped walnuts 1/2 c Raisins Preheat oven to 350F. Grease three 8x4x2 1/2 in loaf pans; set aside. combine flour, baking soda, cinnamon, baking powder, salt, ginger and cloves;set aside.In a large bowl cream sugar and butter until light and fluffy. Add pumpkin, water and eggs; mix well. Stir in flour mixture until well blended. Fold in nuts and raisins. Pour equal amounts into prepared pans. Bake until a cake tester inserted in the center comes out clean, 35-40 minutes. cool in pans for 10 minutes. Loosen with a metal spatula; turn out onto wire racks to cool. Posted on Prodigy by: Sandy Van Bibber (XWCG89A) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ribbon Refrigerator Cake Categories: Desserts, Cakes Yield: 1 servings 1 pk Gelatine 18 ea Graham crackers 1/2 c Sugar; powdered 1/4 c Butter 1 ea Egg; separated 1/2 c Pineapple; crushed 1/4 c Walnuts; chopped Prepare gelatine and set aside to cool. Place layer of graham crackers, having them fit snugly into loaf pan. Spread over layer of filling made by mixing powdered sugarm butter and egg yolk, beaten, crushed pineapple and walnut meats, then stiffly beaten egg white. Place in refrigerator to chill. A spoonful of whipped cream at serving time is an improvement. Note: This recipe contains uncooked egg and may pose a health hazard due to salmonella. Source: Mrs. Harley Musser, Meigs County, OH Mrs. May Standen, Hickory Tree Grange, Lorain County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Triple Chocolate Cake Categories: Cakes, Desserts Yield: 16 servings MMMMM----------------------------CAKE--------------------------------- 2 1/2 c Cake flour 1 ts Baking soda 1 c Butter 3 Eggs 1 1/3 c Water 1/3 c Unsweetened cocoa 1/2 ts Salt 2 c Sugar 1 ts Vanilla MMMMM--------------------------FILLING------------------------------- 1 10/12 oz jar apricot preserv MMMMM-------------------CHOCOLATE BUTTER CREAM------------------------ 1/4 c Butter, softened 1/4 c Sifted cocoa 1/2 ts Vanilla 1 c Sifted powdered sugar 1/4 c Milk MMMMM---------------------------GLAZE-------------------------------- 1 c Sugar 1/4 c Heavy cream 1/2 c Unsweetened cocoa 1/4 c Water Preheat oven to 350 degrees. Grease and flour two 9" round cake pans. To prepare the cake, in a medium bowl, combine the flour, cocoa, baking soda and salt. In a large bowl, with electric mixer on medium, beat butter and sugar until light and fluffy, about 10 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla. With mixer on low, alternately beat in flour mixture and water. Pour batter into pans. Bake for 30 - 35 minutes until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans: cool on rack. Using a sharp knife, split each layer in half horizontally. Spread 3 layers with the preserves. To prepare the butter cream filling, beat butter until light and fluffy Alternately beat in sugar, cocoa and milk. Add vanilla. Spread 1/3 of the butter cream over each layer with apricot preserves. Stack layers, ending with the plain layer. To prepare the glaze, in a small saucepan, mix sugar, cocoa, heavy cream and water. Cook over low heat, stirring, until smooth. Bring to a boil: Boil for 1 minute. Cool slightly. Place cake on rack over wax paper. Pour glaze over the cake, spread- ing to evenly coat. Chill 30 minutes or until set. Garnish with whipped cream piped around the top edge and spot the chopped pistashios around the top of the whipped cream. This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Vegan Chocolate Sponge Cake Categories: Cakes, Desserts, Vegetarian Yield: 8 servings Karen Mintzias 2 c Self-rising flour -(pref. 85% whole-wheat) 1/4 c Cocoa powder 3 ts Baking powder 1 1/3 c Vanilla sugar -OR- Superfine sugar 9 tb Sunflower oil 1 1/2 c Water Vegan margarine -for greasing MMMMM------------------------TO DECORATE----------------------------- 1 Qty. Chocolate Fudge Icing -OR- Chocolate Buttercream Dark chocolate -coarsely grated Confectioners' sugar MMMMM-----------------VEGAN LEMON CAKE VARIATION---------------------- 1/2 c -additional flour 2 tb -Lemon juice 1 -Lemon, rind grated Preheat the oven to 325 F. Grease two 8- to 8-1/2-inch shallow cake pans and line the base of each with a circle of greased wax paper. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar, oil and water. Mix well to a batter-like consistency. Pour the mixture into the prepared pans and bake for about 40 minutes, until the cakes spring back to a light touch in the center. Turn the cakes out onto a wire rack and strip off the wax paper. Allow to cool completely. Sandwich the cake together with half the fudge icing or chocolate buttercream and coat the top with the rest. Sprinkle on a little grated chocolate and confectioners' sugar. Variation: VEGAN LEMON CAKE: Use the additional amount of flour and omit the cocoa powder. Replace 2 tb. of the water with lemon juice and add the grated lemon rind. Sandwich the cakes together and coat the top with lemon buttercream or fudge icing and decorate the cake with yellow sugar decorations and leaves cut from angelica. Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Viennese Dreamcake Categories: Cakes, Chocolate, Desserts Yield: 6 servings 3 c All purpose flour 1 tb Baking powder 1 1/2 ts Sugar 1/2 ts Salt 2/3 c Vegetable shortening 6 Egg yolks 1 ts Vanilla Rich Fudge Frosting 1/2 c Butter or margarine (1 -stick) 1/2 c Cocoa powder (not a mix) 1/4 c Water 10 oz Confectioner's sugar, sifted 1 ds Salt 2 tb Brandy Sift flour, bakeing powder and slat onto wax paper. Beat sugar, shortening, egg yolks and vanilla in large bowl of electric mixer at high speed, 3 minutes, or until creamy smooth. Tutn mixer speed to low; add flour mixture alternately with milk, beating after each addition, just until gatter is smooth. Pour batter into two greased and floured 9 inch layer cake pans, dividing evenly. Bake in miderate oven 350 degrees, for 30 minutes or until centers slpring back when lightly pressed withfingertip. Cool layers in pans on wire racks; 10 minuts; loosen around edges with a knife; tutn out onto wire racks; cool completely. Put layers together and frost wht RICH FUDGE FROSTING, garnish with ROYAL FROSTING and CAKE LACE. FICH FUDGE FROSTING: Melt butter or margarine with cocoa in a large saucepan over low heat stirring often, until misture is smooth; remove fom heat. Beat in confectioner's sugar, salt and brandy until smooth with electric mixer at high speed. TIP: If mixture becomes too thick while frosting cake, add a few drops hot water and beat. FROM: Family Circle - Best Ever Baking - Nov. 1984 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: M & M Christmas Ornaments Categories: Candies, Desserts Yield: 1 servings MMMMM-----------------------TREE ORNAMENTS---------------------------- Plastic wrap Pkg.'s M&M's Pipe Cleaner Ribbon MMMMM----------------------CHRISTMAS WREATH--------------------------- Same ingredients as ornament - but also a wire coat - hanger TREE ORNAMENTS: Cut plastic wrap into 6-inch squares. Gather corners and twist tightly. Secure with pipe cleaner. Cluster individual balls into one large one, connecting each ball with the adjoining pipe cleaner. Tie "curling" ribbon around the cluster to form a loop at the tops. Tie two 10-inch strands of ribbon at the bottom and curl. Hang on the tree with the loop ends. M&M CANDY WREATH: Make cluster balls the same way as the candy tree ornament clusters, using plain or peanut M&M's. Form a circle from a wire coat hanger, the hook forms the hanging loop. Attach cluster balls to the hanger with pipe cleaners. Tie a large bow at the top of the wreatn. Shared by Cate Vanicek MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: HOT ZABAGLIONE (Zabaglione Caldo) Categories: Italian, Desserts Yield: 6 servings 8 Egg yolks 1/2 c Sugar 3/4 c Dry Marsala wine, Sherry or port In a large bowl or the top part of a double boiler, beat egg yolks and sugar until pale and thick. Set bowl or top part of double boiler over simmering water, do not let water boil. Add Marsala, sherry or port slowly, beating constantly. Zabaglione is ready when mixture has tripled in volume and it is soft and fluffy, after 4 to 6 minutes. Spoon into individual glasses. Serve immediately. Cold Zabaglione (Zabaglione Freddo): As soon as Zabaglione swells up into a soft mass, set bowl or top part of double boiler over a bowl of ice water. Continue stirring until cool. Spoon into glasses and refrigerate until ready to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Little Corner Restaurant Cake - Dolce del Cantoncino Categories: Italian, Desserts Yield: 8 servings 1 c Unsalted butter 1 c Whipping cream 2 oz Semisweet chocolate, chopped 1/4 c Rum 1 1/2 c Chopped walnuts 9 Blanched almonds MMMMM------------------------SPONGE CAKE----------------------------- 1/4 c Butter 6 Eggs, room temperature 1/2 c Sugar 1/2 ts Vanilla extract 1 c All-purpose flour MMMMM-----------------------CUSTARD CREAM---------------------------- 3 c Milk 8 Egg yolks, room temperature 1 c Sugar 1/2 ts Vanilla extract 3/4 c All-purpose flour MMMMM---------------------COFFEE ZABAGLIONE-------------------------- 5 Egg yolks, room temperature 1 c Sugar 1/4 c Espresso coffe, room temp. A rich, luscious dessert from the famous Il Cantoncino Restaurante in Bologona. Prepare Sponge Cake. Prepare Custard Cream. Prepare Coffee Zabaglione. Cream butter in a large bowl until pale and fluffy. Gradually add cooled zabaglione to butter, beating vigorously after each addition. Refrigerate mixture 2 to 3 minutes to stiffen slightly. Whip cream and refrigerate. Preheat oven to 200F (95C). Put chocolate into a small ovenproof bowl and place in oven until chocolate has melted, 4 to 5 minutes. Cut cake into 2 layers. Sprinkle rum over 2 cut surfaces of cake. Spread 1 layer with Custard Cream. Top with second layer. Spread zabaglione mixture evenly over top of cake. Hold cake in 1 hand and spread zabaglione mixture around sides of cake. Gently press walnuts onto sides of cake. Put whipped cream into a pastry bag fitted with a medium star tube. Pipe a cream border around edge of cake. Decorate center of cake with 9 cream rosettes. Dip almonds into melted chocolate and place on top of rosettes. Refrigerate cake until serving. Cake can be prepared up to 24 hours ahead. Let cake stand 30 minutes at room temperature before serving. Makes 8 to 10 servings. SPONGE CAKE: Preheat oven to 350F (175C). Butter and flour a 10-inch cake pan with a removable bottom; shake off excess flour. Melt butter in a small saucepan; cool slightly. Put eggs, sugar and vanilla in a large bowl. Set bowl in a larger one containing hot water or use a double boiler off the heat. Beat at high speed 10 to 12 minutes or until mixture is pale and thick and has tripled in volume. Sift flour over batter in several batches, gently folding in with a spatula after each addition. Gradually add cooled butter, folding gently until well blended. Pour batter into prepared pan. Cook 20 to 25 minutes or until a wooden pick inserted in center of cake comes out dry. Cool cake in pan 20 to 30 minutes, then transfer to a rack. Cake can be prepared 1 or 2 days ahead, covered with plastic wrap and stored at room temperature. CUSTARD CREAM: In a medium saucepan, bring milk just to a boil. Put egg yolks, sugar and vanilla into a medium bowl. Beat 2 to 3 minutes until mixture is pale and thick. Gradually beat in flour. Very slowly stir half the hot milk into yolk mixture. Pour mixture into pan containing remaining hot milk. Whisk over medium heat 2 to 3 minutes or until custard has a medium-thick consistency. Do not let mixture boil. Place custard in bowl. Cover and refrigerate. COFFEE ZABAGLIONE: In a large bowl or the top part of a double boiler, beat egg yolk and sugar until pale and thick. Set bowl or top part of double boiler over simmering water; do not let water boil. Gradually add coffee, beating constantly. Continue beating until zabaglione has doubled in volume and is soft and fluffy, 4 to 6 minutes. Remove from heat and set pan or bowl over a bowl full of ice water. Stir with a whisk until mixture has cooled. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: EASY CHOCOLATE TERRINE Categories: Italian, Desserts Yield: 10 servings 8 oz German sweet chocolate 1/3 c Water 8 oz Pkg cream cheese, softened 1/4 c Sugar 2 ts Vanila 12 oz Pkg whipped topping, Thawed (about 4-3/4 c) 1 tb Milk 2 tb Almond liqueur Lightly grease 8x4" loaf pan; line bottom and sides with waxed paper. Melt chocolate with water in saucepan over low heat, stirring constantly. Cool slightly. Beat cream cheese and sugar until smooth. Beat in vanilla and chocolate mixture. Fold in 3 C of the La Creme. Stir in milk. Spread into lined pan. Chill until firm, about 4 hours. Unmold and remove waxed paper. Add liqueur to remaining La Creme. Cut terrine into slices and serve with topping mixture. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ben & Jerry's Heath Bar Crunch Ice Cream Categories: Ice cream, Desserts Yield: 1 servings 4 Heath Bars 2 lg Eggs 3/4 c Sugar 2 c Heavy or whipping cream 1 c Whole wilk 2 ts Vanilla Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You should have about 1 cup. Place the chucks in a bowl, cover and freeze. Whisk the egg in a mixing bowl until lihgt and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk to blend. Tranfer the mixture to ice cream maker and freeze following manufactorer's instructions. After the ice cream stiffens (about 2 minutes before it is done) add the candy, then continue freezing until the ice cream is ready. Makes generous 1 quart. Variation: COFFEE HEATH BAR CRUNCH: Omit vanilla and substitute 3 tb. good quality freeae-dried coffee. Add 2 tb coffe with the cream and milk, and add the remaining 1 tbls coffee with the candy( after the ice cream stiffens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Orange Crush Sherbet Categories: Desserts, Fruits, Ice cream Yield: 16 servings 2 cn Sweetened condensed milk 6 cn Orange soda, 12 oz each 20 oz Crushed pineapple Combine sweetened condensed milk, orange soda and pineapple in bowl; mix well. Chill overnight. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Yield: 16 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mango Ice Cream Categories: Desserts, Ice cream, Fruits Yield: 6 servings 1 Mango 1 tb Lemon juice 2 ts Cornstarch 1/3 c Sugar 1 1/2 c Half & half 1 Egg yolk; beaten 2 tb Light corn syrup Peel mango. Cut pulp from seed; discard seed. In blender or food processor fitted with metal blade, puree mango pulp with lemon juice. In medium saucepan, combine cornstarch and sugar. Stir in half and half, beaten egg yolk and corn syrup. Cook and stir over medium heat until bubbly; cook 1 minute longer. Cool. Stir in pureed mango. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 1 quart. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Razzle Dazzle Raspberry Sherbet Categories: Ice cream, Fruits, Desserts Yield: 1 servings 3 Egg whites 3/4 c Sugar 1 c Milk 1 c Half & half 3 c Raspberries in syrup; pureed 2 tb Lemon juice Beat egg whites until stiff, but not dry. Gradually beat in sugar, then milk, half and half, raspberries, lemon juice. Cover, refrigerate 30 minutes. Freeze as directed. Makes 2 quarts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Chip Cookie Dough Ice Cream Categories: Ice cream, Chocolate, Desserts Yield: 24 servings 2 c Milk 1 3/4 c Sugar 1/2 ts Salt 2 c Half & Half 1 tb Vanilla Extract 4 c Whipping Cream Pillsbury Chocolate Chip - Cookie Dough (large size) - OR homeade cookie dough Take the chocolate cookie dough out of fridge and leave out till needed. Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed by your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until hardened. Origin: We pretty much took our vanilla ice cream recipe and added the chocolate chip cookie dough. You can easily use the Pillsbury cookie dough, but it's cheaper and better to use homemade. Our Mrs. Field's Chocolate Chip Cookie Dough recipe makes this especially yummy! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ben & Jerry's New York Super Fudge Chunk Categories: Ice cream, Chocolate, Desserts, Nuts Yield: 1 servings 1/4 c White chocolate; chop coarse 1/4 c Semisweet chocoate; chop 1/4 c Pecan halves; chopped 1/4 c Walnuts; chop coarse 1/4 c Chocolate covered almonds; - cut in half 4 oz Unsweetened chocolate 1 c Milk 2 lg Eggs 1 c Sugar 1 c Heavy or whipping cream 1 ts Vanilla extract 1 pn Salt Combine the coarsely chopped chocolate, pecans, walnuts and chocolate covered almonds in a bowl, cover and refrigerate. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the cream 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 nuts, then continue freezing until the ice cream is ready. Makes one Generous Quart. Note: "New York Super Fudge Chunk was developed as a regional flavor for the sophisticated New York palate. After coming up with several variations in our Burlington lab,we packed the samples in dry ice and shipped them by bus to our New york consultants, a group of musicians on Manhattan's Upper West Side. Following several weeks of refinement and discussion, we all agreed on this final recipe- a chocolate lover's dream." MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Frozen Cinnamon Nut Yogurt Categories: Ice cream, Desserts Yield: 1 servings 4 c Vanilla yogurt 1 c Sugar 1/2 ts Cinnamon Salt 1 c Whipping cream 1 ts Vanilla 1 c Walnut pieces Thoroughly combine yogurt, sugar, cinnamon and salt in mixing bowl. Stir in whipping cream and vanilla. Add nuts. Cover and refrigerate 30 minutes. Freeze according to manufacturer's directions. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Coconut Snowball Cocoa Categories: Beverages, Ice cream, Chocolate, Desserts Yield: 8 servings 1 pt Vanilla ice cream 1 c Coconut, flaked 1/2 c Unsweetened cocoa 1 qt Milk 1 c Cream of coconut 1 ts Coconut extract 1/2 c Chocolate ice cream suace 8 Marachino cherries Scoop ice cream into 8 small balls, immedaitely roll in coconut. Place on waxed paper-lined baking sheets; freeze until ready to use. Whisk cocoa into milk in a large suacepan. stir in rum, if desired, cream of coconut and coconut extract.Bring to simmer over medium-high heat. Pour into 8 large heatproof mugs. Float ice cream balls in cocoa. If desired, drizzle ice cream ball with chocolate sauce and top with a cherry.Makes 8. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ben & Jerry's Sweet Cream Base #1 Categories: Ice cream, Desserts Yield: 1 servings 2 lg Eggs 3/4 c Sugar 2 c Heavy or whipping cream 1 c Milk This is Ben and Jerry's most popular base, has creamy texture, medium body, and a subtle, understated taste. It's especially good as a background for fruit,cookies and candy. Whisk the eggs in a mxing bowl until light and fluffy, about 2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Makes 1 quart. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ben & Jerry's Sweet Cream Base #2 Categories: Ice cream, Desserts Yield: 1 servings 2 c Heavy or whipping cream 3/4 c Sugar 2/3 c Half & half This simple recipe is made with a minimum of ingredients and requires no cooking. It makes a very creamy ice cream with 25% butterfat, but it does not store well in home freezers, so be prepared to eat it all!! Pour the cream into a mixing bowl. Whisk in the sugar, a lttle at a time, then continue whisking until completely blended, about 1 minute more. Pour the half and half and whisk to blend. Makes 1 quart. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ben & Jerry's Sweet Cream Base #3 Categories: Ice cream, Desserts Yield: 1 servings 2 c Light cream 1 c Sweetened condensed milk; - cold This recipe makes a less creamy, less rich ice cream. Ben likes the slightly cooked flavor of the sweetened condensed milk. Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended. Makes 1 quart. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ben & Jerry's Raspberry Ice Cream Categories: Ice cream, Fruits, Desserts Yield: 1 servings 1 pt Fresh raspberries 1 1/2 c Sugar 1/2 Lemon; juice of 2 lg Eggs 2 c Heavy or whipping cream 1 c Milk Compare to other fresh fruit, raspberries are intensely flavorful and very tart, so to make ice cream you need less fruit and more sugar. Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in thr remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the heavy cream and milk and whisk to blend. Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until pureed and stir them into the cream mixture. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 generous quart. NOTE: If you prefer a chunkier raspberry ice cream, return the raspberries to the refrigerator after pouring off the juice. After the ice cream stiffens, about 2 minutes before it is done, add the whole raspberries. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ben & Jerry's Oreo Mint Ice Cream Categories: Ice cream, Desserts, Chocolate Yield: 1 servings 2/3 c Oreo's; coarsely chopped 2 lg Eggs 3/4 c Sugar 2 c Heavy or whipping cream 1 c Milk 2 ts Peppermint extract Ben and Jerry have been making Oreo Mint ever since they opened their first store in the gas station. it was their top-selling flavor for a long time and was only recently nudged out of first place by Heath Bar Crunch. Place the cookies in a bowl, cover and refrigerate. Whisk the eggs in a mxing bowl until light and fluffy, 1-2 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. add the peppermint extract and blend again. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens, about 2 minutes before it is done, add the chopped cookies, then continue freezing until the ice cream is ready. Makes 1 generous quart. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ben's Chocolate Ice Cream Categories: Ice cream, Chocolate, Desserts Yield: 1 servings 4 oz Unsweetened chocolate 1 c Milk 2 lg Eggs 1 c Sugar 1 c Heavy or whipping cream 1 ts Vanilla 1 pn Salt Ben's Chocolate Ice Cream is about as rich as they come. The pinch of salt helps to bring out the chocolate flavor. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until light anf fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 generous quart. VARIATION: Chocolate Almond- Add 1 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens, about 2 minutes before it is done, then continue to freeze until the ice cream is ready. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Jerry's Chocolate Ice Cream Categories: Ice cream, Chocolate, Desserts Yield: 1 servings 2 oz Unsweetened chocolate 1/3 c Unsweetened cocoa powder 1 1/2 c Milk 2 lg Eggs 1 c Sugar 1 c Heavy or whipping cream 1 ts Vanilla The combination of cocoa powder and unsweetened chocolate creates an ice cream with a more complex testure.Jerry refers to this as "mouthfeel". Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. ( the chocolate may "seize" or clump together. Don't worry, the milk will dissovle it). Whisk in the milk, a little at a time, and heat until completely blended. remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 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 vanilla and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. VARIATION: Chocolate Chocolate chip: Add 3/4 cup semisweet chocolate chips after the ice cream stiffens, about 2 minutes before it is done, then continue freezing until the ice cream is ready. The rick fully textured ice cream is a chocoholic's delight. Some of Ben and Jerry's friends take it a step further and serve it with hot fudge sauce! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ben & Jerry's Cantaloupe Ice Cream Categories: Ice cream, Fruits, Desserts Yield: 1 servings 1 lg Cantaloupe, very ripe 1 Lemon; juice of Sweet cream base #1 This is one of Jerry's Favorite flavors, but they never figured out how to make it in large batches. It's sold only in their downtown store. Cut the cantaloupe in half and clean out the seeds. Scoop the fruit into a mixing bowl, add the lemon juice, and mash until the fruit is purred. Drain the juice into another bowl and reserve. Cover the melon puree and refrigerate. Prepare the sweet cream base and whisk in the fruit juice. 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 cantaloupe. if more juice has accumulated, do not pour it in because it will water down the ice cream. Continue freeziung until the ice cream is ready. Makes 1 generous quart. Variation: COCONUT CANTALOUPE: Use half the amount of cantaloupe and lemon juice asked for in step 1. Add 1 cup coconut cream, such as Coco Lopez, to the Sweet cream Base in step 2. Complete the recipe as directed. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ben & Jerry's Orange Cream Dream Ice Cream Categories: Ice cream, Desserts Yield: 1 servings 1/3 c Orange juice concentrate; - thawed 2 ts Vanilla Sweet cream base This recipe for Orange Cream Dream is easy to make and very refreshing. it brings back memories of waiting for the ice cream man on warm summer evenings. Prepare the Sweet Cream Base. Add the juice concentrate and vanilla and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes one generous quart. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ben & Jerry's Kiwi Ice Cream Categories: Ice cream, Fruits, Desserts Yield: 1 servings 6 Ripe kiwis 1 c Sugar 1 tb Sugar 2 lg Eggs 2 c Heavy or whipping cream Kiwi Ice Cream is one of Ben and Jerry's more exotic, subtle flavors for the true connoisseur. Peel the kiwis and mash them in a bowl until pureed. Stir 2 tablespoons sugar into the fruit, cover, and refrigerate 1 hour. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in 1 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. pour in the cream and whisk to blend. stir in the kiwis. Transfer the mixture to an ice cream Maker and freese following manufacturer's instructions. Makes 1 quart. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ben & Jerry's Plum Ice Cream Categories: Ice cream, Fruits, Desserts Yield: 1 servings 1 c Ripe plums; peeled, chopped 1/4 c Sugar Sweet cream Base If you really like plums, this is the flavor to try. The recipe works well with any variety of plum, as long as it's fresh ( and ripe!) Combine the plums and sugar in a bowl and mash until pureed. Cover and refrigerate 1 hour. Prepare the sweet Cream Base. Drain the juice from the plums into the cream base and blend. Return the plum puree to the refrigerator. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens ( about 2 minutes before it is done) add the plum puree, then continue freezing until the ice cream is ready. Makes 1 generous quart. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lemon Italian Ice Categories: Ice cream, Desserts Yield: 1 servings 3 c Water 1 1/4 c Sugar 1 1/2 ts Grated lemon peel 3/4 c Lemon juice Combine water, sugar and lemon peel in medium saucepan. Bring to a boil on medium heat, stirring constantly. remove from heat and allow to cool.Pour mixture into canister of ice cream maker. stir in lemon juice. Freeze according to manufacturer's directions. Makes 1 quart. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Rum Ice Cream Categories: Ice cream, Chocolate, Microwave, Desserts Yield: 8 servings 1 c Sugar 2 tb All-purpose flour 2 c Light cream; chilled 1 Egg; slightly beaten 2 oz Unsweeten baking chocolate; - (2 sq.) broken in pieces 1/2 ts Rum extract In large microwave-safe bowl combine sugar and flour; gradually stir in milk. Blend in egg and baking chocolate pieces. Microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils and thickens. Add rum extract; blend with wire whisk until mixture is smooth. Chill thoroughly. Add light cream to chilled mixture; blend well. Freeze in 2-quart ice cream freezer according to manufacturer's directions. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Blackberry Ice Cream Categories: Ice cream, Desserts, Fruits Yield: 1 servings 4 c Fresh Blackberries 1 c Water Sugar 2 1/2 c Whipping cream Blackberries for garnish Mint leaves for garnish Line strainer with two layers of dampened cheesecloth. Set over large bowl. Combine berries * and water in medium saucepan. Slowly bring to boil. Reduce heat and simmer gently until soft, about 10 minutes. Pour into cheesecloth-lined strainer. Let stand until juice has drained into bowl, about 30 minutes. Gently squeeze pulp to extract remaining juice. Measure berry juice into heavy medium saucepan. Add 1 cup sugar for each cup juice. Cook over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and boil syrup 2 minutes. Cool completely. Mix 2 1/2 cups syrup with cream. Refrigerate until well chilled. Process blackberry mixture in ice cream maker according to manufacturer's instructions; ice cream will be soft. Freeze in covered container several hours to mellow flavors. Garnish with fresh berries and mint leaves. *Can substitute unsweetened frozen blackberries, thawed. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cinnamon Ice Cream Categories: Ice cream, Desserts Yield: 1 servings 6 c Half & half 1 oz Cinnamon stick; - in small pieces 1 Vanilla bean; split length 2 1/2 c Sugar 12 Egg yolks 4 c Whipping cream Strawberry for garnish Combine half and half, cinnamon sticks and vanilla bean in heavy large saucepan. Scald over very low heat. Remove from heat, cover and let stand at room temperature at least 1 hour. Combine sugar and egg yolks in large bowl of electric mixer and beat at high speed until mixture forms slowly dissolving ribbon when beaters are lifted. Reheat half and half over low heat. Gradually beat 2 cups half and half into egg yolk mixture. Stir yolk mixture into remaining half and half. Cook over low heat, stirring constantly, until thermometer registers 180~ and custard coats back of spoon; do not boil. Immediately transfer custard to large bowl. Cool at least 2 hours. If possible, cover and refrigerate for several hours or overnight. Strain custard, discarding cinnamon and vanilla bean. Whisk in whipping cream. Transfer to ice cream maker (in batches if necessary) and freeze according to manufacturer's instructions. To serve, spoon into large bowl and garnish with fresh strawberries. Makes 1 gallon. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Double Almond Ice Cream * Categories: Ice cream, Desserts, Freezer, Nuts Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 3 c Whipping cream 1 c Milk 3/4 c Sugar + 2 tbls; divided 4 Egg yolks; beaten 1 tb Vanilla 2 ts Almond extract 2 tb Butter 1 1/2 c Natural almonds; chopped Combine cream, milk and 3/4 cup sugar in medium saucepan. Cook and stir over medium heat until sugar is dissolved and mix is hot. Gradually add 1 cup cream mix to the beaten egg yolks, whisking constantly. When mix is smooth, strain into double boiler. Gradually pour in remaining cream mix, whisking constantly. Cook over simmering water, stirring, until mix thickens slightly and coats the back of a spoon, about 8 minutes. DO NOT BOIL. Stir in extracts. Cool. Meanwhile, melt butter and stir in remaining 2 tbls sugar in small saucepan. Cook and stir over medium heat until the sugar begins to bubble ( about 30 seconds). Add almonds and cook and stir over medium heat until golden and well coated; cool. Stir almonds into cream mixture. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes 1 quart. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Coffee Brickle Ice Cream * Categories: Ice cream, Desserts, Freezer, Nuts Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 2 tb Instant coffee 2 ts Water; hot 1 cn Sweetened condensed milk 4 c Half & half 3/4 c Almonds; chopped, toasted 1/3 c Brickle chips 2 ts Vanilla 1 ts Almond extract In small bowl, dissolve coffee in water. In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer's directions. Makes 2 quarts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cherry Cheesecake Ice Cream * Categories: Ice cream, Desserts, Freezer Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 3 oz Cream cheese; softened 1 cn Sweetened condensed milk 2 c Half & half 2 c Whipping cream, unwhipped 1 tb Vanilla 1/2 ts Almond extract 17 oz Dark sweet cherries; pitted - well drained -OR- 10 oz Maraschino cherries; drained - chopped In large mixer bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes 1-1/2 quarts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Blackberry Lemon Ice Cream * Categories: Ice cream, Desserts, Freezer Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 2 c Unsweetened blackberries - Fresh or frozen; mashed 1 cn Sweetened condensed milk 1/4 c Lemon juice 1 ts Grated lemon peel (opt) 3 c Half & half In large bowl, combine blackberries, milk, lemon juice and elmon peel. Stir in half & half. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes about 2 quarts. NOTE: 2 cups fresh or thawed frozen blueberries or raspberries, mashed, can be substituted for blackberries. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Banana Cookie Ice Cream * Categories: Ice cream, Fruits, Desserts, Freezer Yield: 8 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 2 Bananas, ripe; peel, mashed 10 Chocolate sandwich cookies; - finely chopped 1 qt Vanilla ice cream 1/4 c Chocolate syrup Additional chocolate syrup Banana slices Maraschino cherries Fold bananas and cookies into ice cream in large bowl. Pour into an 8" square pan. Drizzle with chocolate syrup. Run knife through mix to make swirls. Cover; freeze until firm. To serve, scoop into sundae glasses. Top with additional chocolate sauce, banana slices and maraschino cherries. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Butter Pecan Ice Cream * Categories: Ice cream, Nuts, Desserts, Freezer Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 1 cn Sweetened condensed milk 1 1/2 c Pecans; chopped, toasted 3 tb Butter or margarine; melted 1 ts Maple flavoring 2 c Half & half 2 c Whipping cream, unwhipped In large bowl, combine sweetened condensed milk, pecans, butter and maple; mix well. Stir in remaining ingredients. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes 2 quarts. REFRIGERATOR-FREEZER METHOD: Omit half & half. Whip whipping cream. In large bowl, combine sweetened condensed milk, pecans, butter and maple; mix well. Fold in whipping cream. Pour into 9x5" loaf pan; cover. Freeze 6 hours or until firm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fruit Salsa Sundaes * Categories: Sauces, Ice cream, Desserts, Fruits Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 4 6" flour tortillas 1 1/2 c Peaches; peeled, diced 1 1/2 c Strawberries; diced 2 tb Sugar 1 tb Crystallized ginger; finely - chopped 1/2 ts Grated lime peel 4 oz Vanilla ice cream Preheat oven to 350~. Soften tortillas according to package directions. Press each one down in ungreased 10 oz custard cup. Bake 10-15 minutes or until crisp. Set aside to cool. Combine peaches, strawberries, sugar, ginger and lime peel; mix gently until well blended. To assemble, remove tortillas from custard cups. Place each tortilla shell on dessert plate and fill with 1 scoop of vanilla ice cream. Spoon equal portions of fruit salsa over top of ice cream. Garnish with mint sprigs if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Banana Bonanza Ice Cream * Categories: Ice cream, Desserts, Freezer Yield: 16 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 2 c Milk 2 c Whipping cream 2 Eggs; beaten 1 1/4 c Sugar 2 md Bananas, extra ripe; peeled 1/2 ts Vanilla 1/4 ts Salt 1/8 ts Ground nutmeg In saucepan, combine milk, cream, eggs, and sugar. Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon. Cool to room temperature. Puree bananas in blender ( 1 cup). Combine cooled custard, bananas, vanilla, salt and nutmeg. Pour into freezer container. Freeze according to manufacturer's directions. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Banana Mocha Ice Cream * Categories: Ice cream, Desserts, Freezer Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 3 md Bananas, extra ripe; peeled 4 Eggs; clean, uncracked 2 c Whipping cream 1 c Half & half 1 c Sugar 1/2 c Chocolate syrup 2 tb Instant coffee crystals 2 ts Vanilla 1/4 ts Ground cinnamon 1/8 ts Salt Slice bananas into blender; process until pureed (1-1/2 cups). Add eggs; process to blend. Pour banana mixture and remaining ingredients into ice cream freezer container. Stir until sugar dissolves and mixture is blended. Freeze according to manufacturer's directions. Makes 1-1/2 quarts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: French Style Ice Cream ** Categories: Ice cream, Desserts, Freezer Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 4 Egg; separated 1 1/2 c Sugar 6 c Light cream -OR- half & half 2 tb Vanilla extract Beat yolks in a small bowl until foamy. Gradually add 3/4 cup sugar; beat until thickened. Beat egg whites in a large bowl until soft peaks form. Fold egg yolk mix into egg whites. Stir in cream and remaining 3/4 cup sugar. Transfer to 3 quart saucepan. Cook over medium heat, stirring constantly until mixture coats a spoon (DO NOT BOIL). Cool. Add vanilla. Chill well, churn then freeze. Makes about 3 quarts. VARIATIONS: For variations reduce amount of vanilla to 1 tbls. Blend in additional ingredients after ice cream mix is cooled and before chilling, unless directed otherwise. 1) BLACK WALNUT: Add 2 cups finely chopped black walnuts. 2) MOCHA CHIP: Blend 1/4 cup instant coffee into a portion of the cream in recipe. Heat to dissolve coffee; cool. Stir in 1 cup minature chocolate chips. 3) PUMPKIN: Combine and blend in 2 cups canned pumpkin, 1-1/2 tsp pumpkin pie spice and 1/2 tsp allspice. 4) SPICE: Combine 4 tsp cinnamon, 1-1/2 tsp nutmeg and 1/2 tsp ground cloves with sugar in recipe. 5) PEPPERMINT: Reduce sugar in recipes to 3/4 cup. Blend in 1 cup crushed peppermint stick candy. Add another 1/2 cup crushed candy after freezing but before ripening. 6) TOFFEE CRUNCH: Reduce sugar to 1-1/4 cups. Blend in 1 cup crushed plain toffee candy. Add another 1 cup crushed candy after freezing but before ripening. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Brach's Chocolate Rum Raisin Ice Cream ** Categories: Ice cream, Desserts, Freezer Yield: 4 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 1 c Whipping cream 1/2 c Brach's chocolate covered - raisins 3/4 c Milk 1 Egg 2 ts Rum flavoring In small saucepan over medium heat, combine cream and chocolate covered raisins. Stir until chocolate has melted. Remove from heat. Whisk in milk, egg and flavoring. Chill. Freeze according to manufacturer's directions. Makes 1 pint. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Brach's Chocolate Peanut Crunch Ice Cream ** Categories: Ice cream, Desserts, Freezer, Nuts Yield: 4 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 1 Egg 3 tb Sugar 1 c Whipping cream 3/4 c Milk 2/3 c Brach's chocolate covered - peanuts; finely chopped In small bowl, whisk together egg and sugar. Stir in cream, milk and peanuts. Freeze according to manufacturer's directions. Makes 1 pint. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Brach's Choco-Mint Ice Cream ** Categories: Ice cream, Desserts, Freezer Yield: 4 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 1 Egg 2 tb Sugar 1 c Whipping cream 3/4 c Milk 1/2 c Brach's chocolate mints; - chopped, about 8 mints In small bowl, whisk together egg and sugar. Stir in cream and milk. Stir in chocolate covered mints pieces. Freeze according to manufacturer's directions. Garnish with additional mints. Makes 1 pint. NOTE: Good way to serve is to serve in a parfait glass with layers of chocolate syrup in between ice cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cranberry Raspberry Ice Cream ** Categories: Ice cream, Desserts, Freezer Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 1 c Milk 1/3 c Sugar 1/4 ts Salt 1 Egg 16 oz Cran-raspberry sauce 1 c Light cream 1/2 ts Vanilla In small saucepan, heat milk until warm. Stir in sugar and salt until dissolved. In a bowl, beat egg. Stir small amount of warm mixture into beaten egg; return to warm mixture, stirring constantly. Cook and stir over low heat for 5 minutes. Chill. In large bowl, break up cran-rapsberry sauce with a fork; stir in egg mix, cream and vanilla. Pour into 2-qt metal container of ice cream maker. Process according to manufacturer's directions. Makes 1 quart. NOTE: Can be made by pouring into freezer trays; place in freezer for 2 hours. Beat well in chilled bowl, cover and return to freezer. Repeat beating again in 2 hours. Re-freeze after each beating. Cover tray closely each time. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: German Chocolate Ice Cream ** Categories: Ice cream, Freezer, Desserts, Chocolate Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 1/2 c Sugar 2 tb Flour 1/8 ts Salt 1/8 ts Cinnamon 2 c Milk 4 oz Sweet chocolate; melted 2 Eggs; beaten 1/2 c Shredded coconut 2 c Light cream -OR- Half & Half 1/2 c Pecans; chopped Combine sugar, flour, salt and cinnamon in a 2 qt saucepan. Gradually add milk. Cook over medium heat, stirring constantly, until thickened. Cook additional 2 minutes. Remover from heat. Blend in melted chocolate. Blend a small amount of hot mixture into eggs; return all to pan, stirring constantly. Cook 1 minute (DO NOT BOIL). Remove from heat; add coconut. Cool. Blend in cream; chill. Stir in nuts. Churn-freeze. Makes 2 quarts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Blueberry Ice Cream ** Categories: Ice cream, Fruits, Desserts, Freezer Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 1 pk Unflavored gelatin 1/2 c Milk; cold 1/2 c Milk; heated to boiling 2 c Fresh blueberries -OR- 2 c Dry-pack frozen blueberries; - thawed 3/4 c Sugar 2 c Whipping cream; whipped In 5 cup blender, sprinkle unflavored gelatin over cold milk; let stand 3-4 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Let cool completely. Add blueberrie and sugar; process at high speed until blended. Pour into a large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Fold whipped cream into gelatin mixture. Pour into two 4x10" freezer trays or one 8" baking pan; freeze until firm. Makes 1-1/2 quarts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Praline Ice Cream ** Categories: Ice cream, Desserts, Freezer, Nuts Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 3 Eggs 1 3/4 c Light brown sugar; firm pack 3 c Milk 3 c Whipping cream 1 tb Vanilla 1/4 ts Maple flavoring (opt) 1 c Slated pecans; chopped Beat eggs until foamy in a large mixing bowl. Gradually add sugar; beat until thickened. Add milk, cream, vanilla, and maple flavor; mix well. Stir in pecans. Chill. Churn-freeze. Makes 3 quarts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fresh Apricot Ice Cream ** Categories: Ice cream, Desserts, Freezer, Fruits Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 12 oz Evaporated milk 1 pk Unflavored gelatin 3/4 c Sugar 12 oz Apricot nectar 1 1/2 c Fresh apricots; diced - about 3/4 lb 1/2 pt Plain yogurt 1 ts Vanilla Combine evaporated milk and gelatin in large saucepan. Heat, stirring often, until gelatin dissolves. Add sugar and heat until it dissolves. Using a wire whisk, stir in apricots, apricot nectar, yogurt and vanilla. Pour mixture into canister of ice cream machine. Churn 20-30 minutes or until softly frozen. Pack into containers and freeze. For best flavor, let ice cream soften slightly before serving. Makes 2 quarts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kiwifruit Sorbet ** Categories: Desserts, Freezer, Fruits, Ice cream Yield: 4 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 1 c Water 1/2 c Sugar 1/2 c Light corn syrup 4 Kiwifruits; pared 5 ts Lemon juice 1/4 ts Grated lemon peel Combine water, sugar and corn syrup in saucepan. cook and stir 2 minutes or until sugar is dissolved. Puree kiwifruit in food processor or blender to equal 3/4 cup puree. Add lemon juice, lemon peel and sugar mixture. Pour into shallow metal pan; freeze about 1 hour or until firm but not solid. Spoon into chilled bowl and beat with electric mixer until light and fluffy. Return to freezer; freeze 2 hours or until firm enough to scoop. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Peppermint Dessert ** Categories: Desserts, Chocolate, Freezer, Ice cream Yield: 8 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 1 c Chocolate wafer crumbs 3 tb Butter; melted 1 qt Peppermint ice cream; soft 1/2 c Chocolate fudge topping Combine crumbs and butter. Press mixture onto bottom and part way up sides of 8" square baking pan. Freeze utnil firm. Spread ice cream over the frozen crumbs. Cover with chocolate topping. Freeze several hours or overnight. To serve, let stand at room temperature about 15 minutes; cut into squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tri-Color Cake ** Categories: Desserts, Freezer, Sherbet, Ice cream Yield: 6 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 1 Angel food loaf cake 1 pt Chocolate ice cream; soft 1 pt Raspberry sherbet; soft 1/2 ts Almond extract 1 c Whipping cream; whipped and - sweetened Cut cake lengthwise into 4 equal layers. Spread chocolate ice cream on 2 layers; spread raspberry sherbet on remaining 2 layers. Stack layers on serving platter, beginning with chocolate and alternating sherbet; freeze several hours or overnight. Fold almond extract into whipped cream. Frost sides of cake with whipped cream; decorate top and bottom edges of cake with whipped cream piped through decorator tube. Return to freezer until cream is firm, at least 1 hour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peachy Ice Cream Crown Cake ** Categories: Desserts, Freezer, Ice cream, Fruits Yield: 8 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 6 oz Ladyfingers; split 1/2 ga Vanilla ice cream 1 c Sugar 1 tb Cornstarch 1/2 c Dry white wine 1/2 c Water 3 md Peaches; sliced Line 9" springform pan with plastic wrap. Arrange ladyfingers to cover bottom and sides of pan. Layer half of the ice cream, remaining ladyfingers and then remaining ice cream into pan. Freeze. Combine sugar and cornstarch in saucepan; stir in wine and water. Cook over medium heat until mixture is clear and slightly thickened. Mash one peach and stir into wine mix. Cool. Place peach slices over ice cream layer of cake. Serve with wine sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peach Melba Dessert Categories: Desserts, Fruits, Ice cream Yield: 8 servings 2 c Peaches; sliced peeled fre 2 c Raspberry; fresh or frozen 3/4 c Sugar 2 tb Water Ice cream; vanilla In a saucepan, bring peaches, raspberries, sugar & water to a boil. Reduce heat and simmer 5 minutes. Chill, if desired. Serve over ice cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sabayon Categories: Desserts, Fruits, Ice cream, Wine Yield: 6 servings 2 Oranges 2 Lemons 6 Egg yolks 1 1/2 c Sugar 1/2 c Red wine 1/2 c White wine 1/4 c Sherry 1 qt French vanilla ice cream 24 Strawberries Extract juice from the oranges and lemons. Grate the rinds on a piece of waxed paper or in a small bowl. In the top of a double boiler over water just under boiling, beat egg yolks for 1 minute. Add grated orange and lemon rinds and all other ingredients except ice cream and strawberries. Keep beating until mixture attains the consistency of Hollandaise sauce and foams up a bit. Remove from heat. Make individual strawberry sundaes and liberally top with the sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Undescended Twinkies Categories: Desserts, Ice cream, Jello Yield: 4 servings 6 oz Orange jello 1/2 c Pineapple juice 1 qt Vanilla ice cream; softened 8 Twinkies Dissolve Jello in boiling water. Add pineapple juice, ice cream and 7-Up. Mix thoroughly (In a blender if necessary to dissolve ice cream), and pour into a deep pan, approximately 9" square. Chill until mixture begins to set. Lay Twinkies, flat side down, in two rows of four across the top of the chilled gelatin. If the gelatin is properly chilled, it will resist the Twinkies. You will push them in and they will slowly rise. Remember you don't want them buried. Just semi-decended in the ooze. Chill until fully set and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Snickers Ice Cream * Categories: Desserts, Ice cream, Freezer Yield: 8 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 12 oz Vanilla ice cream 1/4 c Crunchy peanut butter 1 c Cool whip 1 pk Instant chocolate pudding Mix all ingredients well. Pour into square pan and freeze. Serves 8. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Butterfinger Dessert * Categories: Desserts, Ice cream Yield: 20 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 2 c Graham cracker crumbs 1 c Soda cracker crumbs 1/2 c Butter; melted 1 pk Instant vanilla pudding 1 pk Instant butterscotch pudding 2 c Milk 1 qt Vanilla ice cream 8 oz Cool Whip 4 Frozen Butterfingers Combine cracker crumbs and butter. Press 2/3 into bottom of 9 x 13 pan. Combine puddings and prepare using only 2 cups of milk. Blend in the softened vanilla ice cream. Beat until smooth. Pour over crumb mixture. Freeze until partly firm. Remove and cover with Cool Whip. Crush candy bars and mix with remaining 1/3 cup crumb mixture. Sprinkle on top of cool whip. Refrigerate -DO NOT FREEZE- several hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Frozen Jack-O-Lanterns * Categories: Holidays, Desserts, Ice cream, Freezer Yield: 12 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 12 Navel oranges 1/2 ga Dark chocolate ice cream 12 Cinnamon sticks Cut off tops of oranges. Gently hollow out pulp (reserve for another use), leaving a thick shell; hollow out pulp off tops also. Cut Jack-O-Lantern faces into each orange. Pack chocolate ice cream into shells, avoid letting ice cream come out of holes. Cut a hole into top of orange top. Set tops back on, over ice cream, and inset cinnamon stick stem through the hole. Place in freezer for at least 3 hours, or until serving time. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Mint Heaven Categories: Desserts, Chocolate, Ice cream Yield: 12 servings MMMMM---------------------------CRUST-------------------------------- 1 pk Oreo cookies; crush in chunk 1 c Butter; melted MMMMM--------------------------FILLING------------------------------- 1 ga Ice Cream; mint choco-chip 8 Heath bars/Skors;crushed MMMMM--------------------------TOPPING------------------------------- 2 Jars hot Fudge Sauce 12 oz Cool Whip; thawed Combine crushed oreos and place in botton of either a BIG glass bowl or 13x9" pan. Freeze until firm. Combine mint chocolate chip ice cream and crushed Heath bars. Reserve a few chunks of Heath bars for top. Combine and place on top of oreo base. Freeze until firm. Heat 2 jars hot fudge sauce, so you can pour. Pour fudge over top in rippled pattern. Freeze. Just before serving top with cool whip & reserved Heath chunks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Coffee-Toffee Ice Cream Cake * Categories: Desserts, Chocolate, Ice cream Yield: 8 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 1 lb Frozen pound cake; thaw 2 pt Coffee ice cream; soft 1 1/3 c Hot fudge topping 3 Heath bars; crushed 1 c Heavy cream; whipped Cut cake into 1/3" slices and halve each slice diagonally. You will have triangular pieces of cake. Line bottom of 9" springform pan with cake, filling in any spaces by cutting some slices into small pieces. Spread half the ice cream over cake. Freeze until firm, about 1 hour. Spread half the fudge topping over ice cream and sprinkle with half the crushed Heath bars. Repeat layering with remaining cake, ice cream, fudge topping and candy. Cover tightly with plastic wrap and freeze until ice cream is set. Before serving, remove pan sides. Place cake on platter. Spread some whipped cream on sides of cake. Pipe rosettes of cream around edge of cake. Serves 8-10. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pears Belle Helene Categories: Desserts, Fruits, Ice cream Yield: 4 servings 1 qt Water 2 1/2 c Sugar 1 Vanilla bean split 4 Pears; peeled 4 oz Dark sweet chocolate 1/2 c Whipping cream French vanilla ice cream Combine water,sugar and vanilla bean in large sauce pan and bring to boil. Add pears, reduce heat and cook gently until tender (30 minutes). Refrigerate pears and syrup for 24 hours. Remove vanilla bean from syrup. Melt chocolate in heavy pan over low heat, stirring frequently until smooth and glossy. Scrape vanilla bean pulp into chocolate. Add cream and bring to a boil, stirring constantly. Remove from heat. To serve, place scoop of ice cream in bowl. Place pear alongside ice cream and spoon chocolate sauce over top. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Butter Pecan Ice Cream Dessert ** Categories: Desserts, Ice cream Yield: 16 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 1/2 c Butter or margarine; softend 1 pk Lorna Doone cookies 1 qt Butter pecan ice cream 2 sm Vanilla instant pudding 2 c Milk; cold 13 oz Cool Whip 4 Heath Bars; frozen Crush cookies and mix with softened butter. Pat into 9x13" pan and bake at 325~ for 12-15 minutes. In large bowl, at medium speed, soften ice cream and add dry pudding. Blend a little and add milk. Beat 2-3 minutes and pour into cooled crust. Frost with Cool Whip. Sprinkle with crushed Heath Bars and refrigerate. DO NOT FREEZE. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Frozen Ho Ho Dessert ** Categories: Desserts, Ice cream, Chocolate, Freezer Yield: 20 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 2 pk HoHo cakes 2 qt Ice cream, 1 qt each of 2 - different flavors, any - you choose 13 oz Cool Whip 16 oz Oreo cookies; crushed 12 oz Hot fudge sauce Chocolate shavings Cut HoHo cakes in half lengthwise. Line sides, then bottom, of 9x13" baking pan with HoHos. Cover with one flavor of ice cream; spread crushed oreo cookies over ice cream. Freeze. Add second layer of ice cream. Freeze. Pour fudge sauce over this, then top with Cool Whip. Garnish with shaved chocolate. Freeze. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pistachio Fluff ** Categories: Desserts, Ice cream Yield: 16 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 56 Ritz crackers; crushed 1/2 c Margarine; melted 2 sm Pistachio instant pudding 2 c Milk 2 pt Vanilla ice cream; softened Cool Whip Mix together cracker crumbs and melted margarine. Pat into 9x13 pan. Bake at 325~ for 10 minutes; cool. Blend together dry pudding mix, milk and ice cream. Pour over cooled crust. Refrigerate until firm. DO NOT FREEZE. Cover with whipped topping. Refrigerate until serving time. Cut into squares. NOTE: Can use any flavor pudding. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Watermelon Sherbet Categories: Desserts, Freezer, Fruits, Ice cream Yield: 9 servings 5 c Watermelon; seeded & cubed 3/4 c Sugar 1 tb Lemon juice 1 Envelope unflavored geletin 1/4 c Water 12 oz Evaporated skimmed milk Combine first 3 ingredients; cover and chill 30 minutes. Place watermelon mixture in container of an electric blender or food processor. Top with cover, and process until smooth; set aside. Sprinkle gelatin over water in a small sauxepan; let stand 1 minute. Cook over medium heat, stirring until gelatine dissolves; remove from heat. Combine watermelon mixture, gelatin and milk. Pour into freezer container of a 5-quart hand-turned or electric freezer. Freeze mixture according to manufactuer's instructions. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ice Cream With Black Cherry Sauce Categories: Desserts, Italian, Fruits, Ice cream Yield: 8 servings 10 oz Morello cherries; pitted - or other if these not - available (maybe Bing) - reserve the stones 3/4 c Sugar 1/2 Lemon 1 Vanilla bean 4 Eggs; yolks only 2 c Milk - Gelato alle Amarene - Tie the cherry stones in a piece of cheesecloth. Put the cherries in a saucepan and add half the sugar, the cherry stones, the zest and juice of the lemon, vanilla bean and sufficient water to barely cover the cherries. Simmer for 30 minutes. Set aside to cool. Discard the cherry stones. Push the sauce through a sieve into a bowl. In the top of a double boiler, beat the egg yolks with the remaining sugar until the mixture falls from the beater in a ribbon. Add the milk. Place over simmering water and cook, without boiling, until the custard thickens enough to coat a spoon. Remove from the heat and set aside to cool. Freeze the mixture in an ice-cream machine and churn until set. Transfer the ice-cream to a shallow serving bowl. Pour the morello cherry sauce over it and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Creme De Menthe Parfait Categories: Desserts, Ice cream Yield: 6 servings 2 oz Creme de Menthe 1/2 c Crushed Pineapple & Juice 1 c Water 1 c Sugar 1/2 c White Corn Syrup 1 ds Salt 1 qt Vanilla Ice Cream 3 dr Green Coloring Boil all ingredients except Creme de Menthe and ice cream. When pineapple is clear, add Creme de Menthe. Let cool and make parfaits in the usual manner, alternating sauce and ice cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fresh Garden Mint Ice Cream Categories: Desserts, Ice cream Yield: 1 servings 1 1/2 c Sugar 1 1/2 c Water 1 c Fresh pineapple; - crushed finely 2 c Mint leaves; crush finely 1 c Light corn syrup 1 c Unsweetened pineapple juice 2 c Milk 2 c Whipping cream 1/4 c Creme de menthe Combine sugar and sater; cook and stir till mixture boils. Cook to soft ball stage (235~). Add mint leaves; cook about 10 minutes longer. Remove from heat; strain. Add corn syrup; let cool. Add remaining ingredients; freeze in hand-turned or electric ice cream freezer. Let ripen. Makes 2 quarts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Easy Freezer Strawberry Sorbet Categories: Desserts, Ice cream Yield: 6 servings 2 pk Unflavored gelatin 1 c Sugar 3 c Water 1 qt Pureed strawberries -about 3 pints fresh 1 c Cranberry juice cocktail 1/4 c Fresh squeezed lemon juice Combine gelatin and sugar in a medium saucepan; stir in water. Let stand 2 minutes. Cook over low heat, stirring constantly until gelatin dissolves. Remove from heat; cool. Stir in strawberry puree and remaining ingredients. Pour into a 13x9 pan. Cover and freeze 8 hours or overnight. Spoon about 1/4 of frozen mixture into the container of a blender or food processor. Top with lid and process until smooth. Return to pan. Repeat until all the mixture has been processed. Return pan to freezer and freeze for 4 hours or until firm. Let stand at room temperature 15-20 minutes before serving. If you have an ice cream freezer, at * pour into container and follow manufacturer's instructions. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pralines & Cream Ice Cream Categories: Desserts, Ice cream Yield: 6 servings MMMMM--------------------------PRALINES------------------------------- 1 c Sugar 1 c Brown sugar; firmly packed 3/4 c Buttermilk 2 c Pecans; coarsely chopped 1/8 ts Salt 2 tb Butter or margarine 1/2 ts Baking soda 1 1/2 tb Vanilla extract MMMMM-------------------------ICE CREAM------------------------------ 2 1/4 c Sugar 1/3 c All purpose flour 1/4 ts Salt 3 Eggs; beaten 5 c Whole milk 1 qt Whipping cream 1 1/2 tb Vanilla Plus Pralines, above PRALINES: Combine first five ingredients in a large, heavy saucepan. Cook over low heat, stirring gently, until sugar is dissolved. Cover and cook over medium heat for 2-3 minutes to clear sugar crystals from sides of the pan. Uncover and cook to soft ball (234~), stirring constantly. Remove from heat and stir in soda and vanilla. Add butter and beat with a wooden spoon until mixture begins to thicken. Working quickly, drop by tablespoons onto buttered wax paper. Makes 1 1/2 - 2 dozen pralines. BUT DON'T EAT THEM! Crumble coarsely and measure out 3 1/2 cup of the crumblies for this ice cream. ICE CREAM: Combine sugar, flour, and salt in a Dutch oven. Add eggs, and stir until smooth. Stir in milk and cook over medium heat until thermometer reaches 165~, stirring constantly. Remove from heat and let cool slightly; Chill for 3 hours. Combine whipping cream and vanilla in a large bowl and whisk in chilled custard. Pour into freezer container of a 1 gallon ice cream freezer. Freeze according to manufacturer's instructions. Remove dasher and fold in 3 1/2 cups crumbled pralines. Let ripen for 1 hour before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rosy Rhubarb Sherbet Categories: Desserts, Ice cream, Fruits Yield: 1 servings 4 c Rhubarb; finely chopped 1 c Sugar 1 ts Grated orange peel 1/2 c Orange juice 1/2 c Corn syrup 2 Egg whites 2 tb Sugar Toasted coconut or nuts, - if desired In large saucepan, combine rhubarb and 1 cup sugar, orange peel, orange juice and corn syrup. Heat to boiling, stirring constantly. Reduce heat and cook until rhubarb is tender, about 10 minutes; cool. Pour into laof pan or freezer trays; freeze to slush consistency, about 1-2 hours. Beat egg whites until foamy; gradually add 2 Tbls sugar, beating continously until stiff peaks form. Into large bowl, spoon partialyy forzen rhubarb mix; beat until light and fluffy. Fold in egg whites. Return to freezer container; cover with plastic wrap to prevent crystals from forming. Freese until firm, about 3-4 hours, stirring occasionally. Allow to soften slightly; spoon into sherbet glasses. Garnish with toasted coconut or nuts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Daisy White's Strawberry Ice Cream Categories: Desserts, Ice cream Yield: 1 servings 3 Eggs; slightly beaten 1/2 c Sugar 1 cn Sweetened condensed milk 2 c Light cream 20 oz Strawberry soda (Big Red) 1 ts Vanilla 2 pk Frozen strawberries; thawed Beat eggs; add all other ingredients, including strawberries. Pour into ice cream freezer and freeze as usual. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cantaloupe Sherbet Categories: Desserts, Ice cream, Freezer Yield: 12 servings 1 md Cantaloupe; peeled, - seeded, cubed 2 tb Lemon juice 1/2 c Sugar 1/4 c Honey 3 c Milk 1/2 ts Vanilla In blender or food processor fitted with metal blade, puree cantaloupe and lemon juice. In a large bowl, combine sugar, honey and milk. Add pureed cantaloupe mixture and vanilla. Stir until sugar dissolves. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 2 quarts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Almond-snow Fruit Boats * Categories: Desserts, Fruits, Ice cream Yield: 10 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 4 Apple; unpeeled, thin sliced 3 Banana; peeled, thin sliced 3 Pear; unpeeled, thin sliced 2 Pineapple; fresh (with tops) 2 Strawberry; halved, -tops 1 1/2 lb Grape; halved, seeded 1 pt Kumquat 1 1/2 c Whipping cream 1 1/2 c Powdered sugar; sifted 4 ts Vanilla 1/4 ts Almond extract 2 qt Ice; finely crushed 3/4 c Almonds; toasted & slivered 3/4 c Fresh orange juice 1/4 c Kirsch Sprinkle bananas, apples and pears with fresh lemon juice. Cut pineapples in half. Using curved serrated knife, hollow out pineapple halves, leaving 1/2" shell (reserve shells and all juice). Discard core. Cut pineapple into 1/4" cubes. Transfer to large bowl. Add sliced fruit* and toss lightly. Cover and refrigerate up to 2 hours. For ice cream: Blend cream, powdered sugar and extracts in large bowl. Gradually fold in ice (or fresh clean snow) until mixture is consistency of ice cream. Fold in nuts. Add reserved pineapple juice to fruit. Blend in orange juice and kirsch. Spoon fruit into pineapple shells. Top with ice cream. Serve immediately. *Can substitute any fresh seasonal fruit and combination of purple and green grapes and red and green apples. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: White Chocolate Ice Cream * Categories: Desserts, Ice cream, Freezer, Chocolate Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 2 c Half and half 12 oz White chocolate; - coarsely chopped 4 Eggs 1 1/2 c Sugar 2 c Whipping cream Scald half and half in top of double boiler set over simmering water. Add chocolate. Reduce heat so water barely simmers and cook until chocolate is melted, stirring occasionally. Remove from heat. Using electric mixer, beat eggs in medium bowl to blend. Add sugar and beat until dissolved. Slowly mix in chocolate mixture. Beat in cream. Refrigerate until well chilled. Process chocolate mixture in ice cream maker according to manufacturer's instructions. Freeze in covered container at least 4 hours to mellow. If frozen solid, let ice cream soften slightly in refrigerator before serving. Makes 2 quarts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Orange Gelatin Dessert Categories: Desserts, Jello, Ice cream Yield: 8 servings 1 cn Mandarin Oranges; drained 1 lg Orange Jello 1 1/3 c Water; boiling 2 pt Vanilla ice cream; softened Dissolve gelatin in boiling water. Add ice cream by spoonfuls, stir until melted. You can either layer oranges and mixture in 6-cup bowl or spread mix in 9x13" and put oranges on top. Refrigerate until set. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Decadent Ice Cream Cake * Categories: Desserts, Ice cream, Freezer, Make ahead Yield: 6 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 2 1/4 c Macaroons; crumbled 3 c Chocolate ice cream; - slightly softened 5 Heath bars; coarsely chopped 4 tb Chocolate syrup 3 tb Kahlua 3 c Vanilla ice cream; slightly - softened Layer the bottom of an 8" round springform pan with 1-1/4 cup of the macaroons. Spread chocolate ice cream evenly over the crumbs. Sprinkle 4 of the crushed Heath bars over the ice cream. Dribble 3 tbls of the chocolate syrup and 2 tbls of the Kahlua over chocolate ice cream. Cover with remaining macaroons. Top evenly with vanilla ice cream. Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syrup and Kahlua. Cover and freeze for at least 8 hours or overnught. When ready to serve, run the blade of a kitchen knife around the edges of the pan, remove the sides and place the ice cream cake on a serving paltter. Slice and serve. TIP: Place Heath bars in freezer till frozen. They are then easily broken with a mallet. VARIATIONS: Other cookies, such as chocolate wafers or vanilla cookies can be used instead of macaroons. Different variations of chocolate ice crem, such as chocolate-almond or others can be used. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: German Ice Cream Torte * Categories: Desserts, Ice cream, Freezer, Make ahead Yield: 12 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 2 lg Egg whites 1/4 ts Cream of tartar 1/2 c Sugar 1 pk Unflavored gelatin 1/4 c Water; cold 5 Egg yolks 2/3 c Sugar 6 tb Sherry 3 c Whipping cream; whipped 2 tb Cocoa 10 oz Frozen red raspberries; - thawed and drained 1 oz Unsweetened chocolate 1/2 c Whipping cream; whipped and - chilled 12 Chocolate kisses Remove rim from a 9" springform pan. Cut brown paper to fit bottom. Beat egg whites and cream of tartar until foamy. Slowly beat in superfine sugar, beating until stiff. Spread evenly on paper. Bake 50 minutes at 275~. Turn off heat. Leave meringue in oven 1 hour with door closed. Remove paper. Retun meringue to bottom of pan. Replace rim. Mix gelatin with cold water in top of double boiler. Let stand for 5 minutes. Add egg yolks, sugar, and sherry. Beat over simmering water until thickened. Cool. Fold egg mixture into the whipped cream. Divide into 3 equal parts. Add cocoa to 1 portion, raspberries to another and leave third plain. Spread cocoa mixture evenly over meringue. Freeze 10 minutes. Top with an even layer of the raspberry mixture. Freeze 10 minutes. Cover with plain mixture and freeze 8 hours. To serve, remove rim and transfer torte to serving plate. Shave unsweetend chocolate over top and sides of the torte. Ring top of torte with 12 mounds or rosettes of whipped cream. Top each with candy kiss. Return unwrapped torte to freezer until 10 minutes before serving. Cut into wedges. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Heath Bar Brownie Sundaes/caramel Sauce Categories: Ice cream, Desserts Yield: 8 servings MMMMM-------------------------ICE CREAM------------------------------ 1 qt Vanilla ice cream 1 c Heath bars; chopped MMMMM-----------------------CARAMEL SAUCE---------------------------- 1 1/3 c Whipping cream 1 c Sugar 3 tb Water 2 tb Unsalted butter; cut into - 4 pieces MMMMM--------------------------BROWNIES------------------------------- 1 c Unsalted butter; cut into - 1/2" pieces 8 oz Semisweet chocolate; chopped 2 oz Unsweetened chocolate; chop 3 lg Egg 1 c Sugar 2 ts Vanilla extract 3/4 c All purpose flour 1 ts Baking powder 1/4 ts Salt 1 c Heath bar; chopped - + 2 tb - about 6 1/2 ounces FOR ICE CREAM: Place ice cream in medium bowl and soften slightly at room temperature. Stir in chopped Heath bars. Cover bowl with plastic wrap and freeze. (Can be prepared 3 days ahead) FOR CARAMEL SAUCE: Bring whipping cream to simmer in heavy small saucepan. Set aside. Combine sugar and 3 tablespoons water in heavy medium saucepan. Stir over medlium heat until sugar dissolves. Increase heat to high and boil without stirring until caramel is deep amber color. brushing down sides of pan with wet pastry brush if sugar crystals form and occasionally swirling pan, about 8 minutes. Remove from heat and slowly add warm whipping cream (mixture will bubble vigorously). Return sauce to low heat and stir until smooth. Remove from heat and mix in butter. (Can be prepared 3 days ahead. Cover and refrigerate.) FOR BROWNIES: Preheat oven to 350~. Butter 9" square baking pan with 2" high sides. Combine butter and both chocolates in top of double boiler set over simmering water; stir until melted. Remove from over water and cool mixture slightly. Using electric mixer, beat eggs, sugar and vanilla in large bowl until slightly thickened, about 1 minute. Beat in chocolate mixture. Add flour, baking powder and salt and mix until combined. Stir in 1 cup chopped Heath bars. Transfer batter to prepared pan. Sprinkle with remaining 2 tablespoons chopped candy. For fudgy consistency, bake until tester inserted into center comes out with moist batter still attached, about 27 minutes; for cakelike texture bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool. (Can be prepared 1 day ahead. Cover and store at room temperature.) Rewarm sauce over low heat. Cut brownie into 9 pieces. Spoon warm caramel sauce onto 8 plates. Place 1 brownie in center of each (reserve extra brownie for another use). Surround each with 3 small scoops of ice cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Banana Cream Categories: Desserts Yield: 8 servings Ingredients 1 c Milk 1/3 c Margarine, melted 1 ts Vanilla 3 Eggs 1 1/2 c Sugar 1/2 c Bisquick 2 Bananas, sliced 1 c Whipping cream, chilled 2 tb Sugar, confectionary Heat oven to 350 deg. Grease 9 in. pie plate. Place milk, margarine, vanilla, eggs, sugar and Bisquick in blender and blend for 30 seconds. Pour into plate. Bake about 30 min. Arrange bananas on pie. Beat whipping cream and powdered sugar until stiff. Spread over top of pie, covering bananas. Suggestion: Slice bananas after pie is baked and just before covering with whipped cream.) FOOD AND WINE CLUB JAN CARGILL (VHPK03A) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Cheesecake Categories: Pies, Desserts Yield: 6 servings 3/4 c Milk 2 ts Vanilla 2 Eggs 1 c Sugar 1/2 c Bisquick 2 pk Cream cheese;softened;cubed MMMMM---------------------CHEESECAKE TOPPING-------------------------- 1 c Sour cream 2 tb Sugar 2 ts Vanilla Heat oven to 350. Grease a 9" pie plate. Beat milk, vanilla, eggs, sugar and baking mix in blender on high. Add cream cheese. Cover and blend on high 2 min. Pour into pie plate. Bake 40-45 min.or til center is set; cool.Mix Cheesecake topping;carefully spread over top. Serve with canned pie filling or fresh fruit if desired. HIGH ALT: Bake 45-50 min. From: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B MMMMM Lawrence Kellie MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Yeola's Bread Pudding Categories: Cajun, Desserts Yield: 6 servings 10 ea Slices stale bread 2 c Sugar 1 c Raisins 1 cn (16 oz) fruit cocktail/juice 1 c Water 3 ea Eggs, beaten 1/2 c Oleo 1 c Pecan pieces 1 cn Pet milk (12 oz) 2 T Vanilla butternut flavouring Put everything in a large bowl and mix it up. Yeola says that she uses her hands to make sure it's well blended. Then turn into a greased 9 x 13-inch pan and bake in a 400-degree oven for 1 hour and 20 minutes. From Justin Wilson's "Outdoor Cooking with Inside Help" I've had this with a delicious Jack Daniels sauce. I've looked high and low, but can't find the recipe. If you're ever in Lafayette Louisiana go to Prejeans, one of the nicest Cajun restaurants around. They serve a great bread pudding there, maybe you can talk them into giving you their sauce recipe. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Alfie and Archie's Dog Biscuits Categories: Cookies, Desserts Yield: 10 servings 2 1/2 c Whole wheat flour 1/2 t Salt 1 t Brown sugar 1 ea Beaten egg 1/2 c Powdered dry milk 1/2 t Garlic powder 6 T Meat drippings 1/2 c Ice water 1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry milk, salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked. 2. Bake 25-30 minutes. Remove from tray and cool on rack. from: _Cookiemania_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Almond Crecents Categories: German, Cookies, Desserts Yield: 8 servings 1 c Butter or margarine 1 t Vanilla extract 2 1/2 c Flour; unbleached 1 x Confectioners' sugar 3/4 c Sugar 1 1/2 t Almond extract 1 c Almonds; ground Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Aloha Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 c Vanilla wafer crumbs 16 oz Cream cheese, softened 2 T Milk 1/2 c Macadamia nuts, toasted 1 ea Med kiwi peeled, sliced 1/4 c Margarine, melted 1/3 c Sugar 2 ea Large eggs 8 1/2 oz Crushed pineapple, drained Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen caek from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Amaretto Peach Cheesecake Categories: Cakes, Desserts Yield: 10 servings 3 T Margarine 1 ea Large egg 24 oz Cream cheese, softened 3 T Unbleached all-purpose flour 16 oz Canned peach halves * 1/3 c Sugar 3/4 c Unbleached all-purpose flour 3/4 c Sugar 3 ea Large eggs 1/4 c Almond flavored liqueur * Peach halves should be drained, and then pureed. ~--------------------------------------------------------------------- ~---- Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple And Cream Kuchen Categories: German, Cakes, Desserts Yield: 4 servings 1 x ------------cake------------ 1/2 t Salt 2 c Flour; unbleached, unsifted 1/2 c Milk 1 x ----------filling----------- 1 T Lemon juice 3/4 c Sugar 8 oz Cream cheese; softened 1 pk Yeast; dry, active 4 T Sugar 1/4 c Butter or margarine 1 ea Egg; large 3 c Apples; tart, sliced 1 t Cinnamon 2 T Flour; unbleached 1 ea Egg; large CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk. Heat until very warm (120-130 degrees F.). Gradually add milk to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with an electric mixer on high speed for 2 minutes. Mix in enough flour to form a soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic. Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat dough into well-greased 10-inch springform pan pressing the dough 1 1/2 inches up the sides of the pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of flour. Arrange in rows on top of the dough. Beat together cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes. Best when served warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple And Rum Custard Cake Categories: German, Cakes, Desserts Yield: 8 servings 1 x -----------crust------------ 5 T Sugar 2/3 c Butter or margarine 1 T Milk 1/2 c Soft bread crumbs 4 c Apples; tart, sliced 1/4 c Sugar 1/4 c Rum 1/3 c Sugar 1 1/2 c Flour; unbleached, unsifted 1 T Lemon rind; grated 1 ea Egg yolk; large 1 x ----------filling----------- 2 T Butter or margarine; melted 1 T Lemon juice 1/4 c Raisins; * 3 ea Eggs; large, beaten 1 3/4 c Milk * Soak raisins in 1/4 cup rum for 1/2 hour before using. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch. FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple Cheddar Wontons Categories: Cheese, Desserts, Fruits Yield: 6 servings 1 x Peanut oil 2 ea Apples; md, * 1 x ---------garnishes---------- 2 t Cinnamon; ground 1 pk Wonton skins 10 oz Cheddar; sharp, cubed 1/2 c Brown sugar * Core the apples and cut into small pieces. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Mix the brown sugar and cinnamon together and set aside. Preheat the peanut or vegetable oil in a deep fryer or other pan used for deep frying. Wrap a piece of apple and a cube of cheddar cheese in a wonton skin and seal according to the directions on the package. Deep fry until golden brown. Coat with the brown sugar - cinnamon mixture and serve. This is good served hot or cold. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple Pancakes Categories: German, Fruits, Desserts Yield: 4 servings 2/3 c Flour; unbleached, unsifted 1/4 t Salt 1/2 c Milk 3/4 c Butter or margarine 1/4 t Cinnamon 2 t Sugar 4 ea Eggs; large, beaten 2 c Apple; slices 2 T Sugar Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple Pie In Cheddar Crust Categories: Cheese, Desserts, Fruits Yield: 6 servings 1 x -------cheddar crust-------- 1 1/4 c Cheddar; md, shredded 2/3 c Vegetable shortening 1 x ----------filling----------- 1/2 c Sugar 1/2 t Cinnamon; ground 1 ea Egg yolk; lg, beaten 2 c Unbleached flour; sifted 1/2 t Salt 1 x Water; iced 7 c Apples; * 2 t Unbleached flour 2 t Butter or regular margarine 1 t Water * Use tart cooking apples such as Macs or Granny Smith's. Core, pare ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CHEDDAR CRUST: Combine the flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the shortening until coarse crumbs form. Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs until a dough is formed. Press the dough firmly into a ball. FILLING: Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate. (Note: When lining the pie plate, be careful not to stretch the pastry when spreading it out. This will cause holes or the pastry will shrink and the filling will run over in the oven as it is baked. Place in the pie plate and gently, working from the center, spread the pastry out until it covers the bottom of the pie plate and then lay the rest of the pastry over the rim and trim.) Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well. Arrange the apple mixture in the pastry lined pie plate. Roll out the remaining pastry to an 11-inch circle. Gently fold into quarters and cut steam slits in the folds. Unfold the crust and place on top of the filling, trimming the crust to 1-inch beyond the rim of the pie plate. Fold the top crust under the lower one and flute to form a ridge around the edge of the pie plate. Combine the egg yolk and water, then brush the mixture over the top crust and rim. Bake in a 400 degree F. oven for 45 to 50 minutes or until apples are tender and the crust is a golden brown. Cool on a wire rack until slightly warm and serve with Vanilla Ice Cream, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple Raspberry Pie Categories: Desserts, Pies Yield: 8 servings 1 x Crust 7 oz Lard 1/2 t Salt 1/2 c + 1 tablespoon sugar 1 t Cinnamon 2 c All purpose flour 1 T Pple cider vinegar 6 T Cold water 2 T Flour ÿÿÿÿÿ ** FILLING 1 pt raspberries 8 LG Granny Smith apples 1 1/2 T Lemon Juice ÿÿÿÿÿ pt NUTMEG ÿÿÿÿÿÿÿ pt CLOVES Freeze the flour in a medium bowl for one (1) hour. Refrigerate the lard f one (1) hour then cut into cubes. In small cup combine vinegar, salt and water. Measure 1 cup flour on to table, place lard cubes on top then cover with the remaining flour. Roll rolling pin over the mixture until all of t pieces have been flattened and slightly incorporated. Scrap into a bowl an mix with liquid. Turn dough out onto a lightly floured surface. With a lightly floured rolling pin, roll out a rectangle about 8 X 12 inches. Fol to the center and roll out slightly to form an 8 inch square. Roll and fol once more. Wrap in parchment or waxed paper and refrigerate until needed. Peel and cut and core apples into eighths. Then dice crosswise into 1 1/2 chunks. Toss apples with lemon juice. Blend together 1/2 cup sugar with f and spices. Add apples and toss until evenly coated. Add raspberries last toss lightly. Cut 1/3 dough and reserve. Roll remaining dough into a round 5 inches larg than dish. Place and fit into dish and trim overhang to one (1) inch. Spo in apples and dome evenly. Roll out remaining shell, crimp. Sprinkle remaining sugar onto crust. Cut 5 slits in center of dough. Bake 425 degr for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to brown evenly, Let cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Autumn Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 c Graham cracker crumbs 1/2 t Cinnamon 16 oz Cream cheese, softened 2 ea Large eggs 4 c Thinly slied peeled apples 1/2 t Cinnamon 3 T Sugar 1/4 c Margarine, melted 1/2 c Sugar 1/2 t Vanilla 1/3 c Sugar 1/4 c Chopped pecans Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla, pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Add 1/2 Cup finely chopped pecans with crumbs for crust. Continue as directed. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Banana Coconut Bread Categories: Desserts, Breads Yield: 8 servings 1 c Currants 3 c Flour 1 t Baking soda 2 t Cinnamon 2/3 c Sweetened coconut 1 c Packed brown sugar 1/3 c Buttermilk 1/2 c Dark rum 1 t Salt 1 t Baking powder 1/2 t Grated nutmeg 1/2 c Vegetable shortening 2 ea Eggs beaten lightly 1 c Mashed ripe banana Heat rum and place in bowl with currants 1 hour. In separate bowl, sift together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2 cup of the coconut. In a large bowl, cream vegetable shortening and brown sugar till combined. Add eggs and beat well. Stir in buttermilk, banana and currant mixture. Combine well. Add flour mixture and stir till just combined. Spoon batter into greased loaf pan 9"x5"x2 3/4". Sprinkle with remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes or till don . Makes 1 loaf. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Banana Split Sundaes Categories: Desserts Yield: 2 servings 2 oz Semi-sweet chocolate 1/4 c Sweetened condensed milk 1 x Ice cream 2 ea Small bananas, quartered 1/4 c Light corn syrup 1/4 t Vanilla extract 2 T Unsalted, roasted peanuts 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Banana-Brownies, Lo Cal Categories: Cakes, Desserts, Cookies Yield: 16 servings 1 c Flour, all purpose 1/4 c Nonfat dry milk powder 1/4 t Salt 1 c Sugar 1/4 c Buttermilk 1/3 c Coca, unsweetened 1/4 t Baking soda 1 ea Large very ripe banana 2 ea Large egg whites 1 t Vanilla Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick comes out clean. Cut into 2 in. squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bavarian Vanilla Cream Categories: German, Desserts Yield: 6 servings 2 pk Gelatin; unflavored 9 T Sugar 2 ea Eggs; large, beaten 1 c Ice cream; vanilla 1 c Cream; heavy, whipped 1/2 c ;water, cold 1 T Cornstarch 1 1/2 c Milk; scalded 1 t Vanilla Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon. Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until set. Unmold carefully and serve with a garnish of fresh fruits. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Best Banana Bread Categories: Desserts Yield: 1 servings 1/2 c Butter 2 ea Eggs, beaten 1 1/2 c Flour 1/2 t Salt 1 c Sugar 4 ea Bananas, finely crushed 1 t Soda 1/2 t Vanilla Cream together butter and sugar. Add eggs and crushed bananas. Combine well. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. Pour into greased and floured loaf pan. Bake at 350 degrees for 60 minutes. Keeps well, refridgerated. Yield 1 Loaf. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Braune Zucker Platzchen (Brown Sugar Cookies) Categories: German, Cookies, Desserts Yield: 6 servings 1 1/2 c Brown sugar; frimly packed 2 ea Eggs; large 1 T Orange rind; grated 1 t Cinnamon 1/4 t Salt 1 c Raisins 2/3 c Shortening 2 T Milk 2 t Baking powder 1/2 t Cloves 2 c Unbleached flour 1/2 c Nuts; chopped, if desired Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir togethr baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight tins. Makes about 4 to 5 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bread and Butter Pudding Categories: Desserts Yield: 4 servings 6 ea Slices of brea 2 c Warm milk 1 t Vanilla 1 ea Maple syrup on the side 3 ea Eggs 1/2 c Sugar 1/2 c Raisins Preheat oven to 325 degrees F. Butter a deep dish 9 inch pie plate or 9 inch square cake pan. Generously butter one side of bread, but in half to make two triangles. Arrange triangles, buttered side up, in prepared dish. In bowl, beat eggs well mixed. Add milk, sugar and vanilla; beat together. Stir in raisins. Slowly pour over bread making sure all bread is well soaked. Bake 45 minutes or until custard has set. Serve with warm maple syrup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bread Pudding with Bourbon Sauce Categories: Desserts Yield: 6 servings 3 ea Eggs 1 1/2 t Nutmeg 1 1/2 t Ground cinnamon 2 1/4 c Milk 1/2 c Chopped pecans 1 ea Chopped apple 2 c Icing sugar 1/4 c Bourbon whisky 1 1/4 c Sugar 1 1/2 t Vanilla extract 1/4 c Unsalted butter 1/2 c Raisins 5 c Stale french bread cubed 2 ea Eggs 1/2 lb Unsalted butter With an electric mixer, beat eggs until frothy (about 3 minutes). Add sugar, nutmeg, vanilla and cinnamon, and beat until well blended. In a sauce, heat the butter and milk until the butter melts (but do not allow it to boil). In a large bowl, mix together raisins, pecans and bread cubes. Combine the milk and egg mixtures, pour this over the bread and allow it to soak for 45 minutes. Preheat oven to 350 degrees F. Lightly grease individual ramekins or a large loaf pan. Add the apple to the bread pudding, and spoon mixture into the baking container. Place in oven immediately reduce heat 300 degrees F and bake for 40 minutes. Increase heat to 425 degrees F and bake for another 15 minutes until nicely browned. To make bourbon sauce, combine 2 eggs and icing sugar. Melt butter in a double broiler, whisk in egg mixture and cook, stirring constantly, until sugar has melted and sauce has thickened slightly. Allow to cool, and add bourbon. Serve over bread pudding. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Brownie Cookies Categories: Desserts, Cookies, Chocolate Yield: 48 servings 4 oz Semisweet chocolate 2 1/3 c Sifted all-purpose flour 1/2 t Baking powder 1 c Granulated sugar 2 ea Egg 3/4 c Finely chopped walnuts 1 oz Unsweetened chocolate 1 1/2 t Baking soda 1/4 lb Unsalted butter 1 T Vanilla extract 1 T Milk 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Brownie Swirl Cheesecake Categories: Cakes, Desserts Yield: 10 servings 8 oz (1 pk) brownie mix 1/2 c Sugar 2 ea Large eggs 16 oz Cream cheese, softened 1 t Vanilla 1 c Milk chocolate chips, melted Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cappuccino Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 1/2 c Finely chopped nuts 3 T Margarine, melted 1 c Sugar 4 ea Large eggs 1 T Instant coffee granules 1/4 c Boiling water 2 T Sugar 32 oz Cream cheese, softened 3 T Unbleached all-purpose flour 1 c Sour cream 1/4 t Cinnamon Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Apple Cobbler Categories: Cheese, Desserts, Fruits Yield: 6 servings 1 c Sugar 1/4 t Cinnamon; ground 1 x ----------topping----------- 1/4 c Sugar 1/2 t Salt 1/3 c Butter; melted 1/4 c Unbleached flour 6 c Apple slices; * 1 c Unbleached flour 1 1/2 t Baking powder 6 oz Cheddar;md, shredded,1 1/2 c 1/4 c Milk * Use cooking apples such as Granny Smith's that have been cored, ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the sugar, flour, and cinnamon, then toss the mixture with the apple slices. Pour into a 9-inch square baking pan. Combine the dry ingredients, of the topping, with the cheddar cheese, mixing well. Add the butter and milk, mixing until well blended with the flour mixture. Spoon the dough over the fruit mixture and bake at 400 degrees F. for 30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Apple Dandy Categories: Cheese, Desserts, Fruits Yield: 6 servings 6 c Apples; * 2 t Unbleached flour 3/4 c Unbleached flour 1/2 t Cinnamon; ground 1/2 c Butter 1/4 c Sugar 1 1/2 c Cheddar; sharp, shredded 1/4 c Sugar 1/4 t Salt * Use tart cooking apples such as Macs or Granny Smith;s. Core, pare, ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Heat the oven to 375 degrees F. Combine the apples, sugar, flour and 1 cup of cheese. Place in a greased 8-inch square baking pan. Combine the flour, sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs then sprinkle over the apple mixture. Bake in the preheated oven for 30 to 35 minutes. Remove from the oven and top with the remaining cheese. Return to the oven until the cheese melts. Serve warm with hard sauce or ice cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Crumble Apple Pie Categories: Desserts, Fruits, Pies Yield: 8 servings 1 ea 9" unbaked pie shell 1/2 c Unbleached flour 1/3 c Brown sugar; firmly packed 5 t Butter 1 1/2 lb Cooking apples; * 6 oz Cheddar;md, shredded,1 1/2 c 1/4 t Nutmeg; ground 1 x ----------topping----------- 1/3 c Sugar 1/2 t Cinnamon; ground 1 x ----------filling----------- 1 t Lemon juice; fresh 4 t Unbleached flour * Use a cooking apple such as Granny Smith's. Core, peel and thinly ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Make a high rim around the pie crust. Combine all the dry ingredients in the topping and cut in the butter until crumbly. Set aside. Toss the apples and lemon juice together and add the cheese, flour, and nutmeg, tossing and mixing well. Arrange the apples in the crust and sprinkle on the topping. Bake in a preheated 375 degree F. oven for 40 to 50 minutes. Serve warm with Vanilla Ice Cream if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Fruit Drops Categories: Cheese, Cookies, Desserts Yield: 10 servings 1/2 c Butter 1/4 c Brown sugar; firmly packed 1 t Vanilla 1/2 t Baking soda 1 1/2 c Cheddar; sharp, shredded 1/4 c Maraschino cherries; chopped 1/4 c Sugar; granulated 1 ea Egg; lg 1 1/2 c Unbleached flour 1/2 t Salt 8 1/4 oz Pineapple, crushed, drained Cream the butter and sugars together until light and fluffy then stir in the egg and vanilla. Add the combined dry ingredients and blend well. Stir in the cheese, pineapple, and cherries. Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees F. for 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Pear Cobbler Categories: Cheese, Desserts, Fruits Yield: 8 servings 2 lb Pear halves; 2 cns 2 t Cornstarch 1/4 t Cinnamon; ground 1 c Unbleached flour 1 1/2 t Baking powder 6 oz Cheddar; sharp shredded 1/4 c Milk 1 t Sugar 1 t Lemon juice 1 x ----------topping----------- 1/3 c Sugar 1/2 t Salt 1/3 c Butter; melted Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup. Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour, sugar, baking powder, salt and cheddar, mixing well. Add the butter and milk, mixing until well blended. Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cherry Cheese Pie Categories: Cheese, Desserts, Fruits Yield: 6 servings 1 x --brown sugar graham crust-- 1 1/2 c Graham cracker crumbs; * 1/3 c Butter or margarine; melted 8 oz Cream cheese; softened, plus 1/2 c Sugar 2 ea Egg whites; stiffly beaten 1 x Red food coloring 1 t Cornstarch 1 T ------------------------ 1/4 c Brown sugar; firmly packed 1 x ----------filling----------- 3 oz Cream cheese; softened 1/2 t Vanilla 16 oz Cherries; pie, in water 1/4 c Sugar * 20 Graham crackers, crushed, should give you this amount of crumbs. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CRUST: Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well. Press into the bottom and up the sides of a 9-inch pie plate. FILLING: Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth. Gradually add 1/2 cup of sugar and the vanilla, blending well. Gently fold the stiffly beaten egg whites into the cream cheese mixture. Pour into the brown sugar pie crust. Bake at 325 degrees F. for 25 minutes or until the filling is set. Cool on a wire rack. Drain the cherries, reserving 1/2 cup of the juice. Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and cool slightly. Arrange the cherries over the cheese filling, then spoon the glaze over the cherries. Cover and chill for at least 1 hour in the refrigerator or until the glaze is set. Serve cold. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cherry Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 c Graham cracker crumbs 3 T Margarine, melted 3/4 c Sugar 1 t Vanilla 3 T Sugar 24 oz Cream cheese, softened 3 ea Large eggs 21 oz Cherry pie filling (1 cn) Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperatur to 250 degrees F., continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Brownies, Low cal Categories: Desserts, Low-cal Yield: 16 servings 6 oz Chocolate, semisweet 4 ea Egg whites 2/3 c Sugar 1 t Baking powder 1 ea Icing sugar 1/2 c Hot water 1 t Vanilla 2/3 c Flour, all-purpose 1 pn Salt In large heatproof bowl set over hot water, melt chocolate with water, stirring until smooth. Remove from heat; let cool slightly. Whisk in egg whites and vanilla. Stir together sugar, flour, baking powder and salt; stir into chocolate batter just until combined. Pour into lightly greased 8 in. square cake pan. Bake in 350F oven for 20 to 25 minutes or until edges pull away from pan. Let cool on rack; dust with icing sugar. Per serving: about 110 calories, 2 g protein, 4 g fat, 19 g carbohydrate. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Chip Cheesecake Supreme Categories: Cakes, Desserts Yield: 10 servings 1 c Chocolate wafer crumbs 24 oz Cream cheese, softened 1/4 c Unbleached all-purpose flour 1/2 c Sour cream 1 c Mini semi-sweet chips 3 T Margarine, melted 3/4 c Sugar 3 ea Large eggs 1 t Vanilla Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Hazelnut Tart Categories: Tarts, Desserts Yield: 8 servings 3 T Cocoa powder 4 T Butter 4 oz Bittersweet or semisweet cho 1 c Dark corn syrup 3 ea Eggs 1/4 c Sugar 1 ea Lg Egg 4 T Butter 1/2 c Sugar 2 T Dark rum (optional) ÿÿÿÿ1 x Chocolate Dough 1 c Unbleached all-purpose fl ÿÿÿÿÿ ea Pinch salt 1/4 t baking soda ÿÿÿÿÿ ** Chocolate-Hazelnut Filling 2 c whole Hazelnuts The already buttery flavor of the hazelnuts pairs them naturally with the chocolate filling. Walnuts or pecans make good variations. Mixing the Dough. Sift the dry ingredients together three times. Rub in the butter and moisten with the egg as for Sweet Pastry Dough. Shape into a disk, wrap, and refrigerate. Cooking the Chocolate-Hazelnut Filling. Place the hazelnuts on a baking pan and toast at 350 degree F until the skins are loose and come off easily, about 10 minutes. Rub the hazelnuts in a towel to remove the skins. Chop the hazelnuts coarsely, by hand or with a food processor. Combine the chocolate with the butter in a small bowl. Bring a small pan of water to a simmer and turn off the heat. Place the bowl of chocolate and butter over the hot water and stir to melt. Combine the corn syrup and sugar in a small saucepan. Bring to a full rolling boil over medium heat. Remove from heat and stir in the chocolate mixture. Beat the eggs and salt with the optional rum. Beat in the chocolate mixture, taking care not to overbeat. Assembling. Lightly flour the work surface and dough. Roll the dough to a 14-inch diameter disk, 1/8 inch thick. Line a 10-inch tart pan with the dough, trimming away the excess. Stir the chipped hazelnuts into the filling and pour the filling into the pan. Baking. Bake at 350 degree F until the filling is set and the crust is baked through, about 40 minutes. Holding. Store the tart at room temperature up to 2 days. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Leaf Pie Categories: Desserts, Pies Yield: 8 servings 3/4 t Salt 6 T Ice water 3/4 c Heavy cream 1 T Sugar 3/4 c Cold vegetable shortening 4 oz Chocolate 1/4 ea Vanilla bean ÿÿÿÿ1 x FLAKY PASTRY PIE DOUGH 2 1/2 c all purpose flour FLAKY PASTRY PIE DOUGH In large bowl combine the flour and salt, cut in shortening until the mixture resembles coarse meal with some pieces of shortening the size of corn kernels still visible. Sprinkle 5 tablespoons of the ice water over the mixture, tossing to moisten evenly. Gather the dough into a ball adding up to 1 tablespoon more ice water if the dough is to dry. Divide the dough in half and pat each piece into a 6 inch disk. Wrap separately in plastic warp and refrigerate for at least 30 minutes. When dough is cold, roll out one piece on floured surface and fit into pie plate. With other piece of dough roll out and cut leaf patterns making light vein like designs. Fit onto pie plate and freeze. Pre bake at 350 degrees until golden. CHOCOLATE FILLING Simmer heavy cream with scraped vanilla bean, add melted chocolate and MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate marshmallow bars Categories: Desserts Yield: 16 servings 2 oz Unsweetened chocolate 1 c Sugar 1/2 c Flour 1 c Chopped pecans 1/2 c Butter 2 ea Eggs 1 t Vanilla 16 ea Large marshmallows 1. Preheat oven to 350. Grease an 11 1/2 x 7 baking pan. Melt chocolate and butter in top of double boiler over hot water. Set aside. 2. Cream sugar and eggs until light and fluffy. Add flour. Beat. Add melted chocolate and butter. Beat well. Mix in vanilla and pecans. 3. Pour into prepared pan. Bake 18 minutes. Remove from oven and cover with marshmallows. Return to oven and bake until marshmallows are lightly browned. 4. Cool slightly and cut into bars. from: _Cookiemania_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Mint Meringue Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 c Chocolate wafer crumbs 2 T Sugar 2/3 c Sugar 1 c Mint chocolate chips, melted 3 ea Large egg whites 3 T Margarine, melted 24 oz Cream cheese, softened 3 ea Large eggs 1 t Vanilla 7 oz Marshmallow creme (1 jr) Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peakes form. Gradually add marshmallow creme, beating until stiff peakes form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Mint Sticks Categories: Desserts, Cookies Yield: 40 servings 1 x -----------cookie----------- 1/2 c Melted butter 2 oz Unsweetened chocolate melted 1/2 c Flour 1 x -----peppermint filling----- 1 T Heavy cream 1 t Peppermint extract 1 oz Semi-sweet chocolate 2 ea Eggs 1 c Sugar 1/2 t Peppermint extract 1/2 c Ground almonds 2 T Butter 1 c Confectioners sugar (sifted) 1 x ----------frosting---------- 1 T Butter 1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs. Add melted butter and sugar. Beat well. Add melted chocolate and peppermint. Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean. Remove from oven and set on trivet or rack to cool. 2. Prepare filling. In small bowl, thoroughly blend butter and cream. Add sugar and peppermint. Mix well. Spread evenly over cooled baked layer. 3. Prepare frosting. Melt chocolate and butter together in small pan over low heat. 4. When filling is completely firm, spread frosting mixture on top. 5 . Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch strips. from: _Cookiemania_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Munchies Categories: Desserts, Cookies Yield: 48 servings 1 c Semi-sweet chocolate chips 1 T Water 1/2 c Sugar 1/2 t Baking sodaa 1/3 c Packed brown sugar 2 t Almond extract 1 1/4 c Quick cooking oats 8 ea Marshmallows 3/4 c Sifted flour 3/4 t Salt 1/2 c Softened butter 1 ea Egg 1/2 t Vanilla 1 c Chopped pecans 1. Preheat oven to 350. Grease cookie sheet. Melt chocolate chips in top of double boiler over hot water. Add marshmallows and water. Stir until melted. Remove from heat and set aside. 2. Sift together already sifted flour, sugar, salt and baking soda. Slowly blend butter, brown sugar, egg, almond extract and vanilla into sifted ingredients. Mix well. Stir oats, pecans and melted chocolate into batter. Blend thoroughly. 3. Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet. Bake 12-15 minutes. Remove from cookie sheet immediately and cool an rack. shake off excess Bits 'o Brickle.from: _Cookiemania_ from: _Cookiemania_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Orange Supreme Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 c Chocolate wafer crumbs 3 T Margarine, melted 3/4 c Sugar 1/2 c Sour cream 1/2 c Semi-sweet choc. chipsmelted 1/2 t Grated orange peel 1/4 t Cinnamon 32 oz Cream cheese, softened 4 ea Large eggs 1 t Vanilla 2 T Orange flavord liqueur Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remianing batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Pots De Creme Categories: Chocolate, Desserts Yield: 2 servings 1/2 c Light cream 1 1/2 t Sugar 2 ea Large beaten egg yolks 1 x Whipped cream (opt.) 2 oz German cooking chocolate * 1 x Dash salt 1/4 t Vanilla * 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Raspberry Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 1/2 c Creme-filled cookie crumbs * 32 oz Cream cheese, softened 3 ea Large eggs 1 t Vanilla 1/3 c Strained raspberry preserves 1/4 c Whipping cream 2 T Margarine, melted 1 1/4 c Sugar 1 c Sour cream 6 oz Semi-sweet chocolate chips** 6 oz Semi-sweet chocolate chips * Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly . ~--------------------------------------------------------------------- ~---- Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Turtle Cheesecake Categories: Cakes, Desserts Yield: 10 servings 2 c Vanilla wafer crumbs 14 oz Carmels ( 1 bag) 1 c Chopped pecans, toasted 1/2 c Sugar 2 ea Large eggs 6 T Margarine, melted 5 oz (1 cn) evaporated milk 16 oz Cream cheese, softened 1 t Vanilla 1/2 c Semi-sweet chocolate chips * * Chocolate chips should be melted. ~--------------------------------------------------------------------- ~---- Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Velvet Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 c Vanilla wafer crumbs 3 T Granulated sugar 16 oz Cream cheese, softened 2 ea Large eggs 3 T Almond flavored liqueur 2 T Granulated sugar 1/2 c Chopped pecans 1/4 c Margarine, melted 1/2 c Brown sugar, packed 6 oz Semi-sweet chips, melted 2 c Sour cream Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for almond flavored liqueur. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Citrus Chiffon Pie Categories: Desserts, Pies Yield: 6 servings 1 ea Envelope unflavored gelatin 1 x Dash salt 1/2 c Lemon juice 1/4 c Water 1/2 t Orange peel; grated 1/3 c Sugar 1/2 c Sugar 4 ea Egg yolks 1/2 c Orange juice 1/2 t Lemon peel; grated 4 ea Egg whites 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cocoa-Nut Meringue Cheesecake Categories: Cakes, Desserts Yield: 10 servings 7 oz (1 pk) flaked coconut * 3 T Margarine, melted 1/3 c Sugar 2 T Water 3 ea Large eggs, separated 7 oz (1 jr) marshmallow creme 1/4 c Chopped pecans 16 oz Cream cheese, softened 3 T Cocoa 1 t Vanilla 1 x Dash salt 1/2 c Chopped pecans * Coconut should be flaked and toasted. ~--------------------------------------------------------------------- ~---- Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge. Carefully spread marshmallow creme mixture over top of cheescake to seal. Bake at 350 degrees F., 15 minutes. Cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cookies And Cream Cheesecake Categories: Cakes, Desserts Yield: 8 servings 2 c Cream-filled cookies * 1 ea Env. unflavored gelatin 8 oz Cream cheese softened 3/4 c Milk 1 1/4 c Creme-filled cookies ** 6 T Margarine, softened 1/4 c Cold water 1/2 c Sugar 1 c Whipping cream, whipped * The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done. ** These cookies should be chocolate cream filled cookies and should be coarsely chopped. ~--------------------------------------------------------------------- ~---- Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Creamy Chilled Cheesecake Categories: Cakes, Desserts Yield: 8 servings 1 c Graham cracker crumbs 1/4 c Margarine, melted 1/4 c Cold water 1/2 c Sugar 1/4 c Lemon juice 1 x Strawberry halves 1/4 c Sugar 1 ea Env. unflavored gelatin 8 oz Cream cheese, softened 3/4 c Milk 1 c Shipping cream, whipped Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Top with strawberries before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Daiquiri Souffle Categories: Desserts Yield: 4 servings 1/2 c Cold water 4 ea Large eggs, separated 1 ea Rind of lemon and lime 2 T Lemon juice 1 c Whipped cream 1 T Unflavoured gelatin 3/4 c Sugar 2 T Lime juice 4 T Light rum Put water in a pan. Sprinkle gelatin on top; let stand at least 5 minutes. Beat egg yolks and sugar together until pale and fluffy. Add lime and lemon rind; mix to blend. Cook gelatin mixture over low heat until dissolved. Add egg yolk mixture; cook gently, stirring constantly, 3 to 5 minutes. Don't let mixture boil or it may curdle. Remove from heat; stir in rum, lemon and lime juices. Cool until just beginning to gel. This can be hastened by setting bowl on bed of ice. Stir occasionally to prevent jelly forming. Whisk cream in bowl until soft peaks form. Fold whipped cream and beaten egg whites into gelatin mixture. Pour into prepared dish. Chill. Decorate with whipped cream, violets, and lime slices. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Dip and sprinkle Categories: Desserts, Cookies Yield: 60 servings 1 x -----------cookie----------- 1/4 t Salt 2/3 c Sugar 1 t Vanilla 1 x -chocolate dipping mixture-- 6 oz Semi-sweet chocolate chips 1 T Hot water 2 1/3 c Sifted flour 1 c Butter softened 1 ea Egg yolk 1 c Finely ground almonds 1 ea ----------------------- 3 T Butter 1 x Choc. or candy sprinkles 1. Sift already sifted flour with salt and set aside. In large bowl, cream butter with electric mixer at medium speed. Add sugar, egg yolk, and vanilla. Beat until light and fluffy. Gradually add flour and salt mixture and almonds, mixing until well blended. 2. Shape dough into two logs, each 1 1/2 inches in diameter, and wrap in wax paper. Refrigerate until firm, at least two hours. 3. Preheat oven to 350. Lightly grease a cookie sheet. Using a ruler, mark each log at 1/4 inch intervals. With a sharp thin knife, cut into slices and put onto prepared cookie sheet, one inch apart. 4. Bake 8-10 minutes or until lightly browned. Remove from cookie sheet and cool on rack. 5. Prepare chocolate mixture. In top of double boiler, over hot water, melt chocolate chips and butter. Stir in hot water. 6. Lay sheet of wax paper on table. Dip half of each cookie into hot chocolate mixture and put on wax paper. 7. If using sprinkles, dip a few cookies and then sprinkle while chocolate is still wet. Let dry at least one hour. from: _Cookiemania_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Double Chocolate Brownies Categories: Desserts Yield: 24 servings 5 oz Semi sweet chocolate, melted 2 ea Eggs 1 t Pure vanilla extract 1/2 t Baking powder 2 oz White cho. cut 1/2 in pieces 1 x ----------toppings---------- 1 oz Semi sweet chocolate melted 1/2 c Butter, melted 1 c Sugar 1/2 c All purpose flour 1 x Salt 1/2 c Chopped pecans 1 oz White chocolate, melted Preheat oven to 350 degrees F. Butter an 8 or 9 inch square baking pan. Line pan with with parchment paper or waxed paper. Combine melted chocolate with melted butter. With a whisk, beat eggs with sugar and vanilla. Beat in chocolate mixture. Stir flour with baking powder and salt. Stir flour mixture into chocolate mixture. Stir in white chocolate and pecans. Pour batter into prepared pan and bake 30 minutes. (Brownies may appear to be underbaked but will set when chilled). Cool. Do not worry if sides are slightly higher than middle. Just press sides down as brownies cool. Drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. Allow to rest at room temperature 1/2 hour. Cut into squares. Chill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Favorite Cheesecake Squares Categories: Cakes, Desserts Yield: 16 servings 1/4 c Margarine 1 c Unbleached all-purpose flour 8 oz Cream cheese, softened 1 t Vanilla 3/4 c M&m candies 1/3 c Packed brown sugar 1/2 c Chopped walnuts 1/4 c Granulated sugar 1 ea Large egg NOTE: You can use any type of milk chocolate candies in place of the M&Ms. ~--------------------------------------------------------------------- ~---- Beat margarine and brown sugar until light and fluffy. Add flour and walnuts, mix well. Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8-inch square pan. Bake at 350 degrees F. 10 mins. Combine cream cheese, granulated sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add egg, mix well. Layer 1/2 cup candy over crust; top with cream cheese mixture. Combine remaining candy, chopped, and reserved crumb mixture; mix well. Sprinkle crumb mixture over cream cheese mixture. Bake at 350 degrees F., 20 minutes. Cool and cut in to 16 equal squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Festove Irish Cream Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 c Graham cracker crumbs 1/4 c Margarine, melted 1/2 c Cold water 3 ea Large eggs, separated 2 T Cocoa 1 c Whipping cream, whipped 1/4 c Sugar 1 ea Env. unflavored gelatin 1 c Sugar 16 oz Cream cheese, softened 2 T Bourbon Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired. VARIATION: Substitute 2 T cold coffee for bourbon. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fourth Street Rose Rhubarb pie Categories: Pies, Desserts Yield: 8 servings 2 ea Eggs 1/4 c Flour 1 ea Pie shell 1 x -----stuuessel topping------ 1/4 c Shortening 1 ea Pinch of salt 3/4 c Flour 1/2 c Sugar 2 c Frozen strawberries 2 c Frozen rhubarb 1/2 c Sugar 1/4 c Butter 3 T Liquid honey Pre heat oven 425 degrees f Wisk eggs in large bowl. Wisk sugar, flour until smooth. Set aside. Cut rhubarb, fold into egg mixture. Put in pie shell. Bake 15 minutes, remove and reduce heat to 350 degrees. Apply topping and bake for 40 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fruit Cheddar Bars Categories: Cheese, Desserts, Fruits Yield: 12 servings 2 3/4 c Unbleached flour 1/2 t Salt 2 1/2 c Cheddar; sharp, shredded 1/2 c Peach preserves 1 t Baking powder 3/4 c Butter 2 ea Eggs; lg, beaten 1/2 c Strawberry preserves Heat the oven to 375 degrees F. Sift the dry ingredients together and cut in the butter until the pieces are the size of peas. Add the cheese and toss lightly. Add the eggs and blend well. Chill one quarter of the dough. Press the remaining dough into the bottom and sides of an ungreased 15 1/2 X 10 1/2 X 1/2-inch jelly roll pan. Spread half the dough with the peach preserves and the other half with the strawberry preserves. Roll the chilled dough, on a lightly floured surface, to 1/4-inch thick. Cut the dough into 1/2-inch strips and place the strips diagonally across the top of the preserves making a lattice of the strips. Press the ends of the dough against the side dough to seal. Bake in the preheated oven for 35 minutes or until lightly browned. Cool before cutting into 2 X 3-inch bars. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fudge brownies Categories: Desserts Yield: 36 servings 1 c Butter 4 ea Eggs 2 c Sugar 1 t Baking powder 1 c Chopped pecans 4 oz Unsweetened chocolate 1 x Pinch salt 1 c Sifted flour 1 t Vanilla 1. Preheat oven to 325. Grease a 9" square baking pan. Melt butter and chocolate in small saucepan over low heat. Stir to blen and set aside to cool. 2. Beat eggs until light yellow; add salt, sugar, flour, and paking powder. Beat well. Blend in cooled chocolate, vanilla and pecans. Blend thouroughly. 3. Pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. Cool before cutting. from: _Cookiemania_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Gala Apricot Cheesecake Categories: Cakes, Desserts Yield: 10 servings 2 1/4 c Quick oats, uncooked 3 T Unbleached all-purpose flour 1 ea Env. unflavored gelatin 16 oz Cream cheese, softened 2 T Brandy 1 c Whipping cream, whipped 1 T Brandy 1/3 c Brown sugar, packed 1/3 c Margarine, melted 1/3 c Cold water 1/2 c Granulated sugar 1/2 c Dried apricots, fine chop 10 oz (1 jr) apricot preserves Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Cool Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture mixing until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm. Heat combined preserves and brandy over low heat; cool. Spoon over cheese- cake. VARIATION: Substitute Neufchatel cheese for Cream Cheese MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Gewurzplatzchen (Spice Cookies) Categories: German, Cookies, Desserts Yield: 6 servings 1/2 c Butter or margarine 1 c Brown sugar; firmly packed 1/4 c Molasses 1/4 t Salt 1 t Cinnamon 1/2 t Cloves; ground 1/4 c Shortening 1 ea Egg; large 2 1/2 c Flour; unbleached, unsifted 2 t Baking soda 1/2 t Ginger 1/2 t Allspice; ground Cream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift together the remaining ingredients. Stir into sugar mixture. Shape dough into 3/4-inch balls. Place 2 inches apart on greased baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. Bake in preheated 350 degrees F. oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins. Makes 4 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Gloria Moss Old Fashioned Pumpkin Pie Categories: Desserts, Pies Yield: 6 servings 1 x Pastry for 9 in pie crust 1 c Dark brown sugar 1 T All purpose flour 1 t Ground ginger 1/2 t Ground allspice 3 ea Eggs, beaten 1 1/2 c Milk 1 x Whipped cream, garnish 1 x Beaten egg 1 x Pinch of salt 2 t Cinnamon 1/2 t Ground cloves 1/2 t Grated nutmeg 1 c 14 oz mashed cooked pumpkin 3 t Brandy or rum Line a deep 9 inch pie plate with pastry. Flute edges and brush bottom of pastry with beaten egg. Refridgerate. To prepare filling, combine sugar, salt, flour, cinnamon, ginger,cloves, allspice and nutmeg. Stir in beaten eggs. Combine pumpkin (2 cups) and milk. Add to filling mixture. Chill well. Add brandy or rum to filling; pour into pie shell. Bake at 450 degrees F for 10 minutes, lower heat setting to 400 degrees F and bake for 1/2 hour MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Golden Treasure Pie Categories: Cheese, Desserts, Fruits Yield: 8 servings 17 oz Pineapple; crushed, 2 cn 2 t Cornstarch 2/3 c Sugar 1/4 c Unbleached flour 1 t Vanilla 2 ea Eggs; lg, slightly beaten 1 ea Unbaked 10-inch pie shell 1/2 c Sugar 2 t Water 1 t Butter or margarine 1 c Cottage cheese; creamed, * 1/2 t Salt 1 1/4 c Milk * Use the small curd type of creamed cottage cheese for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. Remove from the heat and cool to room temperature. Combine the 2/3 cup of sugar and butter in a bowl, beating, using an electric mixer set on medium speed, until well blended. Add the flour, cottage cheese, vanilla, and salt, beating until smooth. Add the eggs, one at a time, beating well after each addition. Blend in the milk. Pour the pineapple mixture into the unbaked pie shell and then gradually pour the cottage cheese mixture over the pineapple layer, being careful not to disturb the first layer. Bake at 450 degrees F. for 15 minutes, then reduce the temperature to 325 Degrees F. and bake for 45 minutes more, or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack and serve at room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Gugelhupf Categories: German, Cakes, Desserts Yield: 8 servings 1 pk Yeast; dry active 1 c Sugar 5 ea Eggs; large 1 x Lemon; rind of, grated 1/3 c Almonds; ground (2 oz pk) 4 c Flour; unbleached, unsifted 1 c Milk; scalded then cooled 1 c Butter or margarine 1 t Vanilla extract 3/4 c Raisins 1/2 t Salt Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add milk and flour mixtures, alternately, ending with the flour mixture. Grease a gugelhopf mold*, budt pan, or tube pan. Pour batter into pan. Cover and let rise until doubled in bulk, about 2 hours. Bake in preheated 375 degree F. Oven for 40 minutes or until browned and done. Serve warm with butter. * The gugelhopf mold is know also as a turban-head pan. If this is not availiable, you can use the others with the same results. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Heavenly Dessert Cheesecake Categories: Desserts, Cakes, Low-cal Yield: 10 servings 1 T Graham cracker crumbs 16 oz Nufchatel cheese* 2 T Unbleached all-purpose flour 1/4 c Almond extract 1 c Low fat cottage cheese 2/3 c Sugar 2 T Skim milk * 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Holiday Eggnog Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 c Graham cracker crumbs 1/4 t Ground nutmeg 1 ea Env. unflavored gelatin 8 oz Cream cheese, softened 1 c Eggnog 1/4 c Sugar 1/4 c Margarine, melted 1/4 c Cold water 1/4 c Sugar 1 c Whipping cream, whipped Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. VARIATION: Ingrease sugar to 1/3 c. Substitute milk for eggnog. Add 1 t vanilla and 3/4 t rum extract. Continue as directed. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kit's Chocolate Mousse Categories: Desserts, Chocolate Yield: 12 servings 18 oz Semisweet chocolate 6 ea Egg 2 T Creme de cacao 2 c Heavy cream; well chilled 2 T Confectioner's sugar 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lattice Cherry Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 pk (20 oz) cookie mix * 1 c Sour cream 1/4 t Almond extract 21 oz (1 cn) cherry pie filling 16 oz Cream cheese, softened 3/4 c Sugar 3 ea Large eggs * Cookie mix should be refrigerated Sugar Cookie dough from the dairy ~--------------------------------------------------------------------- ~---- Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch springform pan. With floured fingers, seal edges to form crust. Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1/4 cup batter and chill. Pour remaining batter over crust. Bake at 350 degrees F., 1 hour and 10 minutes Increase oven temperature to 450 degrees F. Spoon pie filling over cheese- cake. Spoon reserved batter over pie filling forming a lattice design. Bake at 450 degrees F., 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. VARIATION: Substitute 13 x 9-inch baking pan for 9-inch springform pan. Prepare as directed except for baking. Bake at 350 degrees F., 40 minutes. Increase oven temperature to 450 degrees F. Continue as directed. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lebkuchen (Spice Bars) Categories: German, Cookies, Desserts Yield: 12 servings 1 t Cinnamon 1/4 t Cloves; ground 2 1/4 c Flour; unbleached, unsifted 1/2 c Almonds, ground 2 ea Eggs; large 3/4 c Honey 1 x --------almond glaze-------- 1/2 t Almond extract 1 T ;water 1 t Allspice; ground 1/2 t Salt 1/2 t Baking powder 1 t Lemon rind; grated 3/4 c Sugar 1/2 c Milk 1 c Confectioners' sugar 1 t Rum Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if neccessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lemon Delight Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 1/2 c Graham cracker crumbs 1/2 c Margarine, melted 1/3 c Cold water 3 ea Large eggs, separated 1 t Grated lemon peel 1/4 c Sugar 1 ea Env. unflovored gelatin 1/3 c Lemon juice 1/2 c Sugar 16 oz Cream cheese, softened* * Or use 2 8-oz containers of Philly soft cream cheese. ~--------------------------------------------------------------------- ~---- Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto bottom of 9-inch springform pan. Soften gelatine in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on electric mixer unitl well blended. Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form. Fold into cream cheese mixture; pour over crust. Top with reserved crumbs; chill until firm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lemon Raspberry Muffins Categories: Muffins, Breads, Desserts Yield: 4 servings 2 c Unbleached flour 3 t Baking powder 1 c Half-and-half 1 t Lemon extract 1 c Fresh/frozen raspberries * 1 c Sugar 1/2 t Salt 1/2 c Vegetable oil. 2 ea Large eggs * Frozen raspberries should be without syrup and should not be thawed. ~--------------------------------------------------------------------- ~--- Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half-and-half, oil, Lemon estract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 teaspoonsful. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lime Delicious Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 1/4 c Zwieback toast crumbs 1/3 c Margarine, melted 1/4 c Cold water 3 ea Large eggs, separated 1 1/2 t Grated lime peel 2 c Thawed whipped topping 2 T Sugar 1 ea Env. unflavored gelatin 1/4 c Lime juice 1/2 c Sugar 16 oz Light neufchatel cheese,soft Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 c sugar and peel; cook, stirring constantly, over medium heat 5 minutes. Cool. Gradually add gelatin mixture to the softened Light Neufchatel cheese, mixing at medium speed on electric mixer, until well blended. Stir in a few drops of green food coloring, if desired. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form Fold egg whites and whipped topping into neufchatel cheese mixture, pour over crust. Chill until firm. Garnish with additional lime peel, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Marble Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 c Graham cracker crumbs 3 T Margarine, melted 3/4 c Sugar 3 ea Large eggs 3 T Sugar 24 oz Cream cheese, softened 1 t Vanilla 1 oz Square unsweeted chocolate * * The 1 oz square of unsweetened Chocolate should be melted. ~--------------------------------------------------------------------- ~---- Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Marions Best ever Apple Pie Categories: Pies, Desserts Yield: 8 servings 1 x -----------pastry----------- 3 oz Ea cold butter and cold lard 1 x ----------filling----------- 1 t Ground cinnimon 2 T Lemon juice 1 x ----------egg wash---------- 2 T Milk 2 c All purpose flour 5 T Ice cold water 5 ea Large tart apples (spy) 1/2 c Brown sugar 1 t Heaping of bread crumbs 1 ea Egg yolk To make pastry, cut butter and lard into flour with pastry blender until mixture resembles coarse crumbs. Scatter water on mixture, mixing with fork until dough forms a ball. Wrap in plastic wrap and chill about 30 minutes. Divide into 2 balls. Roll out one portion to fit a 9 inch pie pan, leaving 1 inch of pastry at edge. Preheat oven to 425 degrees F. Core, peel and thinly slice apples. Toss with cinnamon, sugar and lemon juice in a bowl. Sprinkle heaping teaspoon flour or bread crumbs evenly over pie shell. Arrange apples slices on top, leaving as little space between slices as possible. Pile slices high but do not mound in centre. Roll out other half of dough to fit top of pie. Brush edge of bottom crust with egg wash made by blending beaten egg yolk with milk. Place top layer of dough on pie. Tuck top layer under bottom layer of dough around edge of pie. Crimp edges with fingers to form fluting. Prick pie with fork in at least a dozen places to let steam escape. Brush with eggwash. Bake 15 minutes. Reduce oven temperature to 400 degrees F and bake 15 minutes, then reduce to 325 degrees F and bake 20 minutes more, or until crust is golden brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: MERINGUE TARTS WITH STRAWBERRIES Categories: Desserts Yield: 8 servings 1 c Sugar 1/8 t Salt 1 t Vanilla 1 t Water 1/2 t Baking powder 3 ea Egg whites 1 t Vinegar 1 ea Fresh sliced strawberries Sift the sugar with the baking powder and salt. Combine the liquids. Add the sugar, 1/2 t at time, to the egg whites, alternating with a few drops of the liquid, beating constantly. When all combined, continue to beat for several minutes. Place large spoonfuls on baking sheet and shape into shallow cups. Bake at 225F for 45 min. to 1 hr. Remove the meringues form the sheet quickly and cool them on rack. Fill with strawberries. Cal: 122, Fat: trace. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Minature Cheesecakes Categories: Cakes, Desserts Yield: 6 servings 1/3 c Graham cracker crumbs 1 T Margarine, melted 1/4 c Sugar 1/2 t Grated lemon peel 1 ea Large egg 1 T Sugar 8 oz Cream cheese, softened 1 1/2 t Lemon juice 1/4 t Vanilla 1 x Garnishes * * Garinishes can include fresh fruit, or strawberry or apricot preserves. ~--------------------------------------------------------------------- ~---- Combine crumbs, sugar and margarine. Press rounded meassuring Tablespoons- ful of crumb mixture onto bottom of each of six paper-lined muffing cups. Bake at 325 degrees F., 5 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg; pour over crust, filling each cup 3/4 ful. Bake at 325 degrees F., 25 minutes. Cool before removing from pan. Chill. Top with garnishes just before serving. MAKE AHEAD: Wrap cilled cheescakes individually in plastic wrap; freeze. Let stand at room temperature 40 minutes before garnishing and serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Miniature Cheesecakes Categories: Desserts, Cakes Yield: 8 servings 10 ea Wafers 1/3 c Granulated sugar 2 t Fresh lemon juice 1/2 t Vanilla 8 oz Cream cheese 1 ea Egg 1 t Grated lemon rind Preheat oven to 35 degrees F. Line muffin tins with papper baking cups. Place vanilla wafter in each cup. Beat remaining ingredients together until light and fluffy. Fill cups 2/3 full with cheese mixture. Bake 15 to 20 minutes. Garnish with sour or whipped cream, nuts, fruit or shaved chocolate. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mocha Cookies Categories: Desserts, Cookies Yield: 36 servings 1/2 c Butter 1/4 c Packed brown sugar 1 1/2 c Flour 1 t Baking powder 1/2 t Cinnamon 1 c Finely chopped walnuts 3/4 c Sugar 1 ea Egg 2 T In. coff. powder no crystals 1/2 t Salt 2 t Vanilla 12 oz Semi-sweet chocolate chips 1. Preheat oven to 350. Cream butter. Add both sugars and beat well. Add egg and mix well. Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts. Mix well. Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours). 2. Remove dough from refrigerator. Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet. Bake 12-15 minutes. 3. Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie. When chocolate has softened, spread over top and sprinkle with balance of walnuts. Remove to wire rack and cool. from: _Cookiemania_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: New Year's Pretzels Categories: German, Desserts Yield: 2 servings 2 c Milk 2 pk Yeast; active, dry 1/2 c Sugar 2 ea Eggs; large 1 x ;water 1/4 c Almonds; chopped 1/2 c Butter or margarine 2 t Salt 7 c Flour; unbleached 1 c Confectioners' sugar 1 t Vanilla extract Heat milk and butter until very warm (120-130 degrees F.). Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled. (1 hour more). Divide dough in half. Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire racks. Mix confectioners' sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large pretzels. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Northwest Cheesecake Supreme Categories: Desserts, Cakes Yield: 10 servings 1 c Graham cracker crumbs 3 T Margarine, melted 1 c Sugar 4 ea Large eggs 1 T Vanilla 3 T Sugar 32 oz Cream cheese, softened 3 T Unbleached all-purpose flour 1 c Sour cream 21 oz (1 can) cherry pie filling Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce temperature to 250 degrees F.; continue baking for 1 hour. Loosen cake from rim of pan; cool before remobing rim of pan. Chill. Top with pie filling just before serving. VARIATION: Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Nusskipferl (Nut Crecents) Categories: German, Cookies, Desserts Yield: 10 servings 1 pk Yeast; active dry 1 c Butter or margarine;softened 3 ea Egg yolks; large 3 ea Egg whites; large 1 c Sugar; or to taste 4 c Flour; unbleached, unsifted 1 c Sour cream 1 x ----------filling----------- 1 c Nuts; ground 1 t Vanilla Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour. For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased baking sheets and curve to form crecents. Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins. Makes 4 to 5 dozen crecents. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Obsttorte (Fruit Torte) Categories: German, Cakes, Desserts Yield: 8 servings 1 x -----------pastry----------- 1/4 c Sugar 2 ea Egg yolks 4 c Fruit; fresh, canned, frozen 1/4 c ;water, if needed 1 x -------almond coating------- 1 T Sugar 1 x ----------topping----------- 1 t Vanilla extract 2 c Flour; unbleached 1 c Butter; no margarine, unsalt 1 x ----------filling----------- 1/2 c Sugar;if fresh fruit is used 2 T Cornstarch 1 ea Egg white 1/2 c Almonds; toasted, sliced 2 T Sugar 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Old Fashioned Apple Cider Pie Categories: Desserts, Fruits, Pies Yield: 6 servings 1 x Pastry for 9" pie; 2 crust 1 c Apple cider or juice 1 x Apple cider or juice 2 t Water 1 t Butter or regular margarine 6 c Apples; * 2/3 c Sugar 2 t Cornstarch 1/2 t Cinnamon; ground * Use cooking apples like Macs or Granny Smith's. Core and peel then ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle. Line a 9-inch pie tin with the pastry. Trim the edge to 1/2-inch beyond the rim of the pie tin. Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil. Reduce the heat to low and simmer for 8 minutes or until the apples are tender. Drain the apples, reserving the syrup. Add enough additional apple cider to the syrup to make 1 1/3 cups. Return the syrup and apples to the saucepan. Combine the cornstarch and water in a small bowl and stir until well blended. Stir the cornstarch mixture and the cinnamon into the apple mixture. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin. Roll out the remaining pastry to an 11-inch circle. Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds. Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin. Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie. Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown. Cool on a wire rack until slightly warm before cutting and serving. NOTE: This is the perfect pie to serve with the rich cheddar sauce in this file. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Old Fashioned Coconut Oatmeal Cookies Categories: Cookies, Desserts Yield: 36 servings 1 c Butter 1/2 c Brown sugar 1 c Flour 1/4 c Wheat germ 1 t Baking powder 1 1/2 c Chocolate chips or raisins 1 c Granulated sugar 1 ea Egg 1 c Old mill oates 3/4 c Coconut 1 t Baking soda Cream butter, sugars and egg together thoroughly. Add flour, oats, wheat germ, coconut, baking powder and baking soda. Mix well. Stir in raisins. Drop by teaspoonfuls onto lightly greased baking sheets. Flatten slightly with floured fork. Bake at 350 degrees for 12-15 minutes or until golden. Makes about 3 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Old German Muffins Categories: German, Breads, Desserts Yield: 4 servings 3/4 c Butter or margarine 2 ea Eggs; large 1 t Vanilla extract 1/2 t Cinnamon 2 1/4 c Flour; unbleached 1 T Orange rind; grated 1/2 c Sugar 1 T Rum 3 T Milk 2 t Baking powder 1/4 c Almonds; ground 1/4 c Raisins; if desired Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned. Makes 18 muffins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Orange Upside-down Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 ea Env. unflavored gelatin 1/4 c Sugar 1 ea Env. unflavored gelatin 24 oz Cream cheese, softened 2 t Grated orange peel 1 c Vanilla wafer crumbs 3 T Margarine, melted 1 1/2 c Unsweetened orange juice 2 c Orange section 1/2 c Unsweetened orange juice 1 c Sugar 1 c Whipping cream, whipped 1/2 t Cinnamon Soften Gelatin in juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened, but not set. Arrange orange sections on bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill until thickened again but not set. Soften gelatin in juice; stirr over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan. VARIATION: Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Orange-Butterscotch Cheesecake Categories: Desserts, Cakes Yield: 10 servings 1 1/4 c Old fashioned oats uncooked 1/4 c Packed brown sugar 24 oz Cream cheese, softened 2 t Grated orange peel 4 ea Large eggs 1/3 c Light corn syrup 1 t Vanilla 1/4 c Margarine, melted 2 T Unbleached all-purpose flour 3/4 c Granulated sugar 1 t Vanilla 1/2 c Packed brown sugar 1/4 c Margarine melted Combine oats, margarine, brown sugar and flour; press into bottom of 9-inch springform pan. Bake at 350 degrees F, 15 minutes Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325 degrees, 1 hour and 5 minutes. Loosen cake from rim of pan. Chill. Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickend. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Oringinal "Philly" Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 c Graham cracker crumbs 24 oz Cream cheese, softened 5 T Lemon juice 1 t Vanilla 3 T Margarine, melted 3/4 c Sugar 1 1/2 t Grated lemnon peel 3 ea Large eggs, separated Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over curst. Bake at 300 degrees F., 45 minutes. Loosen ckae from rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peach Cheese Pie Categories: Cheese, Desserts, Fruits Yield: 6 servings 8 oz Cream cheese; softened, 1 pk 1/2 c Sugar 1 t Vanilla 29 oz Peaches; sliced, 1 cn 1/4 c Sugar 1/4 t Almond extract 1 x Maraschino cherries 2 ea Eggs; lg 2 t Milk 1 ea Unbaked 9-inch pie shell 1 t Cornstarch 1 t Lemon juice 1 x ----------garnish----------- Beat the cream cheese in a bowl, using an electric mixer set on medium speed, until smooth. Gradually add the eggs, 1/2 cup of sugar, milk and vanilla, beating well after each addition. Pour into the unbaked pie shell. Bake in 375 degree F. oven for 30 minutes or until set. Cool on a wire rack. Drain the peaches, reserving 1 cup of the juice. Combine the cornstarch and 1/4 cup sugar in a small saucepan. Gradually stir in the reserved peach juice, lemon juice and almond extract. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat. Arrange the peaches in a circle, petal fashion, on top of the filling. Garnish with maraschino cherries. Spoon the glaze over the fruit. Cover and chill in the refrigerator for at least one hour or until set. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peach Cobbler With Cheddar Biscuits Categories: Cheese, Fruits, Desserts Yield: 6 servings 1 qt Peaches; sliced 1 t Cornstarch 1 t Lemon juice 1 1/2 t Butter 1 c Biscuit mix; bisquick 1/2 t Butter; melted 3/4 c Sugar 1/4 t Salt 1 t Almond extract 1 x ------cheddar biscuits------ 1/2 c Cheddar; md, grated 1/3 c Milk Preheat the oven to 400 degree F. Place the peaches in a greased baking pan. Mix the sugar, cornstarch and salt, then sprinkle over the peaches. Sprinkle the lemon juice, almond extract over the peach mixture. Place the baking pan in the preheated oven and bake for 15 minutes. Meanwhile, make the biscuits by combining all of the ingredients, stirring well. Remove the baking pan and drop the dough onto the hot peach mixture and bake for an additional 20 minutes or until the biscuits are done. Serve warm with whipped topping or ice cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peanut butter chip cookies Categories: Desserts, Cookies Yield: 48 servings 1/2 c Butter softened 1/2 c Chunky peanut butter 1 1/2 c Flour 1 c Salted peanuts 6 oz (or) butterscotch chips 3/4 c Packed brown sugar 2 ea Eggs 1 t Baking soda 6 oz Semi-sweet chocolate chips 1. Preheat oven to 350. Cream butter and brown sugar until light and fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking soda and blend well. Add peanuts and chips. Mix just until blended. 2. Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. 3. Bake 9-12 minutes or until golden brown. Remove right away from cookie sheet and cool on wire rack. from: _Cookiemania_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peanut butter Rocky Road Categories: Desserts Yield: 8 servings 6 oz (1 pk) semisweet choc. chips 1/2 c Peanut butter 1/2 c Salted peanuts 6 oz (1 pk) butterscotch chips 3 c Miniature marshmallows Place Chocolate chips, butterscotch chips, and peanut butter in 2-Qt bowl. Microwave uncovered on high (100%) until softened, 2 to 2 1/2 minutes. Stir until melted and smooth. Mix in marshmallows and peanuts until evenly coated. Spread in buttered square baking pan 8 x 8 x 2-inches. Refrigerate until firm, at least 1 hour. Cut into bars, 2 x 1-inch. Makes 32 bars. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pecan Pie 1 Categories: Desserts Yield: 8 servings 1/2 ea Butter; stick 1 c Sugar 3 T Corn meal 1 ea Salt; pinch 1 ea Pie shell 3 ea Egg 1 c Karo; white 1 t Vanilla 1 c Pecans; chopped Calories per serving: 250 Fat grams per serving: 30 Approx. Cook Time: 1:30 Cholesterol per serving: 20 Add all ingredients together in bowl, and mix well. Pour into pie shell, and bake 1 hour at 300 degrees. Allow to cool and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pecan Pudding Categories: Nuts, Desserts Yield: 2 servings 1 T Butter or margarine 1/3 c Dark corn syrup 2 T Unbleached flour 1/4 c Chopped pecans 1 ea Large beaten egg 1/4 t Vanilla 1/8 t Baking powder 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peppermint Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 c Chocolate wafer crumbs 1 ea Env. unflavored gelatin 16 oz Soft philly cream cheese 1/2 c Milk 1 c Whipping cream, whipped 3 T Margarine, melted 1/4 c Cold water 1/2 c Sugar 1/4 c Crushed peppermint candy 3 oz Milk chocolate candy * * Milk chocolate should be milk chocolate candy bars and they shoud be finely chopped. ~--------------------------------------------------------------------- ~---- Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pina Colada Sorbet Categories: Desserts Yield: 9 servings 2 c 14. oz crush pineapple 1/3 c Granulated sugar 1/4 c Dark rum 1/2 c Cream of coconut 1/3 c Water Place undrained pineapple and cream of coconut in largecontainer. Combine sugar and water. Bring to boil over medium heat and boil 1 minute. Cool. Add sugar syrup and rum to pineapple mixture. Freeze until firm, about 4 to 6 hours. Process in blender or food processor until smooth but not completely thawed. Freeze until firm. Soften lightly before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PINEAPPLE, RAISIN, AND RUM BREAD PUDDING Categories: Desserts Yield: 6 servings 20 oz Can crushed pineapple w liq. 5 c Packed ital. fr bread 1 in. 1/2 c Brown sugar 1 T Rum 1/2 t Cinnamon 1 T Rum 2 T Sliced almonds 1/2 c Low fat milk 2/3 c Raisins 2 T Margarine, melted 1 t Vanilla extract 1 t Margarine 1 T Light brown sugar Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl. Stir together and let stand 10 min. Stir in the remaining ingredients. Pour mixture into lightly oiled 9 x 9 in. baking pan.Last 3 ingredients are for glaze. Melt margarine . Add rum and brown sugar and stir just until sugar is dissolved. Spoon in thin layer over top of pudding. Bake for 25 min, top with almonds. Bake for another 15 to 20 min, or until top is golden brown and turning crusty. Serve warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Praline Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 c Graham cracker crumbs 3 T Margarine, melted 3/4 c Dark brown sugar, packed 3 ea Large eggs 1/2 c Pecans, finely chopped 3 T Sugar 24 oz Cream cheese, softened 2 T Unbleached all-purpose flour 2 t Vanilla 1 x Granishes * * Garnish include Maple Syrup and Pecan halves. ~--------------------------------------------------------------------- ~---- Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; stir in chopped pecans. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., and continute baking an additional 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Brush with maple syrup; top with pecan halves. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pumpkin Marble Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 1/2 c Gingersnap crumbs 1/3 c Margarine, melted 3/4 c Sugar 3 ea Eggs 3/4 t Cinnamon 1/2 c Finely chopped pecans 16 oz Cream cheese, softened 1 t Vanilla 1 c Canned pumpkin 1/4 t Ground nutmeg Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rhubarb and Nut Streusel Cake Categories: Desserts Yield: 4 servings 1 1/2 c Sugar/divided 3 c Diced fresh rhubarb 1 T Vinegar 3/4 c Butter 1/2 t Baking soda 1 ea Egg(beaten) 3 T Corn starch 3/4 c Milk 2 1/4 c All-purpose flour 1/2 t Baking powder 1/2 c Finely chopped nuts Combine 3/4 cup sugar and corn starch in medium sauce. Stir in rhubarb. Cook and stir over medium heat until mixture comes to a boil and thickens. Cool and set aside. Stir together milk and vinegar and set aside. Combine flour and remaining 3/4 cup sugar. Cut in butter until mixture is crumbly and set 1/2 cup of mixture aside. To remainder add baking powder, baking soda and nuts. Combine egg and milk mixture and add to dry ingredients, stir until just moistened. Spread 2/3 of the batter over the bottom and sides of a buttered 9" spring form pan. Spoon rhubarb filling over batter. Drop remaining batter over rhubarb by spoonful, sprinkle with reserved streussel mixture. Bake in preheated 350 F oven 50 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rhubarb Cream Pie Categories: Desserts, Pies Yield: 6 servings 1 1/2 c Sugar 3/4 t Nutmeg 4 c Rhubarb in 1" slices (1 lb) 2 T Butter or margarine 1/4 c Enriched flour 3 ea Egg; slightly beaten 1 ea Pastry for 9" lattice crust 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rhubarb-Strawberry Cobbler Categories: Desserts Yield: 8 servings 1 x ----------filling----------- 3 T Flour, all purpose 1 1/2 t Orange rind 3 c Strawberries, sliced 1 1/2 c Flour, all purpose 1 1/2 t Baking powder 1/4 t Salt 1 c Buttermilk 1 1/4 c Sugar 1 1/2 t Cinnamon 6 c Rhubarb, coarsely chopped 1 x ----------topping----------- 3 T Sugar 1/2 t Baking soda 3 T Margarine, chilled FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries; toss well. Spread mixture in 13 x 9 in. (3.5 L) baking dish. Bake in 400F(200C) oven 10 minutes. TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda and salt. Using fingers or two knives, cut in margarine until mixture resembles small peas. With fork, stir in buttermilk just until soft dough forms. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling. Bake in 400F(200C) oven 25 minutes or until topping is golden brown and has risen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rocky Road Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 c Chocolate wafer crumbs 1 ea Env. unflavored gelatin 16 oz Soft cream cheese 1/3 c Cocoa 2 c Mini marshmallows 1/2 c Chopped nuts 3 T Margarine, melted 1/4 c Cold water 3/4 c Sugar 1/2 t Vanilla 1 c Whipping cream, whipped Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese, sugar, cocoa and vinilla, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, mixing until blended. Fold in reamining ingredients; pour over crust. Chill until firm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: ROLLED-OAT MACAROONS Categories: Cookies, Desserts Yield: 36 servings 2 1/2 T Melted butter 2 ea Eggs, separated 2 t Baking powder 1/8 t Salt 1 c Brown sugar, packed 2 1/2 c Rolled oats 1 t Vanilla Combine the butter, sugar, egg yolks, rolled oats, baking powder, and vanilla and beat well. Whip the egg whites until they are stiff and fold them and the salt into the other ingredients. Drop by teaspoonfuls, 3 inches apart, onto a nonstick cookie sheet. Bake 375F for 10 min. Cal: 53, Fat: 1/5g. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rum Raisin Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 c Old fashioned oats, uncooked 3 T Brown sugar, packed 16 oz Cream cheese, softened 1/4 c Unbleached all-purpose flour 1/2 c Sour cream 2 T Margarine 1/3 c Raisins 2 T Old fashioned oats, uncooked 1/4 c Chopped nuts 3 T Margarine, melted 1/3 c Granulated sugar 2 ea Large eggs 3 T Rum 1/3 c Brown sugar, packed 1/4 c Chopped nuts Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, granulated sugar and 2 T flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust. Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sandtortchen (Sand Tarts) Categories: German, Cookies, Desserts Yield: 24 servings 2 1/2 c Sugar 2 ea Eggs; large 1 ea Egg white; large, beaten 1 x Cinnamon 2 c Butter or margarine 4 c Flour; unbleached, unsifted 1 x Sugar 1 x Pecan; halves Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Placd a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: SCOTCH APPLE PUDDING Categories: Desserts Yield: 6 servings 4 ea Large apples 1/8 t Cinnamon 1 t Butter 1 1/2 c Skim milk 1/3 c Sugar 1/8 t Salt 1/2 c Rolled oats Cut apples into slices. Combine sugar, cinnamon, and salt. Place half the apples in a nonstick baking dish and sprinkle with half the sugar mixture. Dot with half the butter. Sprinkle half the oats over all. Arrange another series of layers. Then add milk. Cover and bake 350F for 45 min. Remove the cover and bake 15 min. more. Serve hot or cold. Cal: 155, Fat: 2/5g. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sliced Kiwi and Banana with Strawberry Puree Categories: Desserts, Fruits Yield: 6 servings 1 pt Strawberries, hulled 1 x Water 1 T Cornstarch 3 ea Bananas 1 ea Juice of 1/2 lemon 1/2 c Granulated sugar 6 ea Kiwis Place strawberries in blender with lemon juice and 1/4 cup water. (Thawed unsweeted strawberries could be substituted). Blend until smooth. Press through fine strainer into medium-sized saucepan. (Sauce foams as it cooks, so you will need the extra space). Add sugar to mixture; bring to a boil. Lower heat; simmer 5 minutes. Mix cornstarch with 1 tablespoon water; stir into mixture 1 to 2 minutes or until thickened. Remove from heat. Cool and chill. Just before serving, peel kiwis and bananas. Place several tablespoons for strawberry mixture in corner of each dessert plate. Slice 1 kiwi and half a banana into overlapping semicircles around each pool of sauce. (If you have any strawberry mixture left over, it's delicious on ice cream). MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spritzgeback (Spritz Cookies) Categories: German, Cookies, Desserts Yield: 10 servings 1 c Butter; (no margarine) 1 ea Egg; large 1 t Almond or lemon extract 1/4 t Salt 2/3 c Confectioners' sugar 1 ea Egg yolk; large 2 1/4 c Flour; unbleached, unsifted 1/2 t Baking powder Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins. Makes 4 to 6 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Strawberry Barvarian Categories: German, Desserts Yield: 6 servings 1 qt Strawberries; fresh 1 T Gelatin; unflavored,(1 env.) 2 t Lemon juice 3/4 c Sugar 1/2 c ;water, cold 1 c Cream; heavy, whipped Slice strawberries and mix with the sugar. Let stand until sugar dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then heat gently until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold or serving dish. Chill until set. Carefully unmold and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Strawberry Cream Pie Categories: Desserts, Pies Yield: 6 servings 1 ea 9-inch baked pie crust 1 ea Recipe cream filling 1/2 c Water 2 t Cornstarch 1 x -------cream filling-------- 3 T Cornstarch 1/2 t Salt 1 ea Egg; slightly beaten 1 t Vanilla 1/2 c Slivered; blanched almonds 2 1/2 c Fresh strawberries 1/4 c Sugar 1 x Few drops red food coloring 1/2 c Sugar 3 T Enriched flour 2 c Milk 1/2 c Heavy cream; whipped 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Streuselkuchen (Crumb Cake) Categories: German, Cakes, Desserts Yield: 6 servings 1 x ----------topping----------- 1/4 c Brown sugar 1 c Flour; unbleached, unsifted 1 x ------------cake------------ 1/4 c Sugar 1 pk Yeast; dry 1/2 c Butter or margarine 1/4 c Sugar 2 t Cinnamon 1/2 c Butter or margarine 2 1/4 c Flour; unbleached, unsifted 1/4 t Salt 3/4 c Milk 1 ea Egg; large TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F. about 45 minutes or until done. Makes 1 9-inch square cake. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Swabian Pancakes Categories: German, Desserts Yield: 6 servings 1 1/4 c Flour; unbleached 1/2 t Salt 1 t Vegetable oil 4 oz Raisins 2 T Sugar 1 T Butter 3 ea Eggs; large 2 c Milk 16 oz Applesauce; (1 can) 1 t Oil or butter;to grease dish 3 T Almonds; sliced and blanched Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a time). Heat the applesauce and stir in the raisins. Divide the sauce between the pancakes and spread over each top. Roll up the pancakes like jelly rolls and cut each in half with a sharp knife. Grease an ovenproof dish with oil or butter; place pancakes in the dish, setting them up on the cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375 degree F oven and bake for 40 minutes. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tempting Trifle Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 1/2 c Soft coconut macaroons* 3/4 c Sugar 1/2 c Whipping cream 2 T Sweet sherry 10 oz Red raspberry preserves 1 x Toasted slivered almonds 24 oz Cream cheese, softened 4 ea Large eggs 1/2 c Sour cream 1 t Vanilla 1/2 c Whipping cream, whipped * Soft coconut macroon cookies crumbs. ~--------------------------------------------------------------------- ~-- ~----Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F., 15 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool befroe removing rim of pan. Chill. Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top with almonds. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Toffee chip squares Categories: Desserts, Cookies Yield: 96 servings 1 x -----------cookie----------- 3 c Brown sugar 2 3/4 c Flour 1 x ----------topping----------- 3 T Butter 1 x Bits 'o brickle baking chips 1 c Butter 1 t Vanilla 1/2 t Baking powder 6 oz Semi-sweet chocolate chips 1 T Water 1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix well. Add flour an baking powder and mix until well blended. 2. Pat evenly into ungreased 9 x 13 baking pan. Press down flat. Bake 10-15 minutes until golden. Remove from oven and cut while warm into triangles, cut from 2 inch squares. 3. Prepare topping. Melt chocolate chips, butter and water in top of double boiler over hot water. Stir until smooth. Remove top of double boiler from hot water. Let chocolate thicken a little and then drop a large dollop in the center of each square or triangle. 4. Sprinkle Bits 'o Brickle chips on top of wet chocolate, heavily. Refrigerate to set. Remove squares with spatula and shake off excess Bits 'o Brickle. from: _Cookiemania_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Topping, Low Fat Whipped Categories: Desserts, Low-cal Yield: 1 servings 1/3 c Evaporated skim milk 1 T Cold water 1/2 t Vanilla extract 1/2 t Unfavoured gelatin 1 T Sugar 1 t Lemon juice Chill evaporated milk. Sprinkle gelatin over cold water in small saucepan, then stir over low heat until dissolved. Add to milk and beat until stiff. Add sugar, vanilla and lemon juice. Use immediately, or beat again before serving. Makes 1/2 c. 1 serving = 2T, 29 cal. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tropfkrapfen (Drop Donuts) Categories: German, Cakes, Desserts Yield: 10 servings 1/4 c Butter; softened 2 ea Egg yolks; large, beaten 4 c Flour; unbleached 1/4 t Nutmeg 3/4 c Butter or sour milk 1 c Sugar 1 ea Egg; large, whole, beaten 2 t Baking powder 1/2 t Baking soda 1 x Confectioners' sugar Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a separate bowl, sift all dry ingredients except the confectioners' sugar; add to creamed mixture, alternating with buttermilk. Stir to mix all ingredients. Cook by dropping spoonsfuls of dough into 375 degree F deep fat. Fry a few at a time, to keep fat temperature constant. Turn to brown on all sides. Drain on paper towels; sprinkle with confectioners' sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Very Blueberry Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 1/2 c Vanilla wafer crumbs 1 ea Env. unflavored gelatin 16 oz Cream cheese, softened 1 t Grated lemon peel 3 c Frozen whipped topping(thaw) 1/4 c Margarine, melted 1/4 c Cold water 1 T Lemon juice 7 oz (1 jr) marshmallow creme 2 c Blueberries frozen or fresh Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Chill. Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in juice and peel. Beat in marshmallow creme; fold in whipped topping. Puree blueberries; fold into cream cheese mixture. Chill until firm. Garnish with additional frozen whipped topping, thawed, and lemon peel. VARIATIONS: Substitute Neufchatel cheese for cream cheese. Substitute strawberry slices for blueberries Substitute raspberries for blueberries MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Very Smooth Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 c Graham cracker crumbs 3 T Margarine, melted 1/4 c Cold water 1/2 c Sugar 1 x Milk 3 T Sugar 1 ea Env unflavored gelatin 8 oz Cream cheese, softened 10 oz Frozen strawberries, thawed 1 c Whipping cream, whipped Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid ot measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar and margarine. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Weintraubentorte (Grape Torte) Categories: German, Tortes, Desserts Yield: 8 servings 1 x -----------dough------------ 2/3 c Sugar 1 ea Egg; large 1 ea Lemon; grated rind of 1 x ----------topping----------- 3 ea Egg whites; large 1/2 ea Lemon; juice of 2 c Flour; unbleached, unsifted 1/4 c Butter or margarine 1 ea Egg yolk; large 1/8 t Salt 1 lb Grapes 6 T Sugar 4 oz Almonds; ground DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg, egg yolk, lemon rind, and salt; mix with a fork to form dough. Cover dough and let rest in refrigerator 20 minutes. Roll out dough into a circle; place in an ungreased springform pan. Form a 1-inch high rim. Bake in preheated 350 degree F. oven for 10 minutes. FILLING: Meanwhile, clean and halve grapes, and remove seeds if necessary. Beat egg whites until stiff; blend in sugar, lemon juice, and ground almonds. Carefully fold in the grapes. Remove cake from the oven. Fill baked cake shell with grape mixture, return to the oven, and bake for another 30 minutes at 350 degrees F. Remove cake from pan and cool on wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: White chocolate brownies Categories: Desserts Yield: 24 servings 6 T Unsalted butter 2 ea Eggs 1 T Vanilla 1 c Heaped semi-sweet choc chunk 8 oz Grated white chocolate 1/2 c Sugar 1 c Flour 1. Preheat oven to 350. Grease and flour an 8 inch square baking pan. Melt butter and 4 oz of white chocolate together in top of double boiler over hot water. When melted remove from heat and add balance of white chocolate. Stir to blend well. Set aside. 2. Beat eggs. Add sugar. Beat 2-3 minutes. Add white chocolate and butter mixture, vanilla and flour. Beat just until smooth. Add chocolate chunks and mix in by hand -- do not beat. 3. Pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares or bars. from: _Cookiemania_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Chip Squares Categories: Desserts Yield: 4 servings 1/2 c Firmly Packed Brown Sugar 1 ea Large Egg 1/2 c Unbleached Flour 1 t Baking Powder 1/3 c Semisweet Chocolate Chips 1/2 c Margarine Softened 1 t Vanilla 1/2 c Rolled Oats 1/4 t Salt 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Deep Dish Peach Pie Categories: Pies, Desserts, Fruits Yield: 8 servings 2 T Lemon Juice 1 1/4 c Sugar 1/8 t Salt 1/4 t Nutmeg 4 T Butter 1 1/2 lb Fresh Peaches (6 c sliced) 2 T Sugar 1/4 t Cinnamon 3 T Flour 1 c Heavy Cream, Whipped juice over peach slices in large bowl. Mix 1 1/4 cup sugar with the salt, nutmeg, cinamon and flour. Add to peaches. Toss until evenly coated. Spread in 1 1/2 quart baking dish. Dot with butter. Roll out pastry to to cover dish with 1 1/2 inch overhang. Press pastry to edge of dish and flute edge. Cut 3 vents in top. Sprinkle with remaining sugar. Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more. Serve with whipped cream. Makes 1 pie Preheat oven to 450 degrees Prep. time: 1 hour MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fruit Preserve Bars Categories: Cookies, Desserts Yield: 20 servings 1 c Butter 1 1/2 c Flour 1/2 t Almond Extract 1 c Fruit Preserves 1 c Brown Sugar, packed 1/2 t Baking Soda 1 1/2 c Oats, uncooked 1/4 c Sliced Almonds, toasted baking soda; mix well. Blend in extract. Stir in oats. Spread mixture in bottom of greased 13x9 inch pan. Spread with preserves to within 1/2 inch of outer edge of pan. Sprinkle with almonds. Bake at 375 degrees for 22 to 25 minutes. Cool and cut into bars. Makes 20 bars Preheat oven to 350 degrees Grease 13x9 inch pan Note 1: Experiment with different flavor combinations of extract, nuts and preserves. Note 2: Oats can be old-fashioned or quick, but not instant. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Old Fashioned Rice Pudding Categories: Desserts Yield: 4 servings 1/3 c Rice, raw 1 t Cornstarch 1 1/3 c Milk 1/2 t Vanilla 1/3 c Sugar 1/4 t Salt 1 T Butter 2 ea Eggs sugar, cornstarch and salt. Add milk and sugar mixture to rice. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat. Stir in butter and vanilla. Separate eggs (whites will not be used) and beat yolks. Slowly stir about 1 cup of the hot rice mixture into the beaten egg yolks in a bowl. Blend with the remaining mixture in saucepan. Cook over medium heat, stirring frequently, just until mixture starts to bubble. Serve warm or cold, plain or with favorite topping. Optional: One or more of the following ingredients can be added after the egg yolks and before final cooking. 1/2 c Raisins 1/2 c Chopped Nuts 1/2 c Chopped Apples 1 t Cinnamon MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Microwaved Norwegian Baked Apples Categories: Fruits, Desserts, Snacks Yield: 4 servings 2 ea Large Red Baking Apples 1/3 c Chopped Pecans 2 T Brown Sugar 1/8 t Nutmeg 4 oz Gjetost Cheese, 1 c shredded 1/4 c Raisins 1/2 t Cinnamon in 8 inch microwave safe dish. Combine remaining ingredients; spoon equal portions into and over each apple half. Microwave on high 5 to 6 minutes, rotating dish after 3 minutes (or use turntable). Cover with plastic wrap and let stand 3 minutes. Note: Time based on 650 watt oven, adjust time for different wattage oven. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Authentic Pennsylvania Dutch Shoo Fly Pie Categories: Pies, Desserts Yield: 8 servings 1/2 c Baking Molasses 1/2 t Baking Soda 3/4 c Flour 2 T Butter 1/8 t Ground Ginger 1/2 t Cinnamon 1 ea Pastry for 9 inch pie 1 ea Egg Yolk 3/4 c Boiling Water 1/2 c Brown Sugar 1/8 t Nutmeg 1/8 t Ground Cloves 1/4 t Salt Dissolve soda in boiling water and add to egg and molasses. Set aside. Stir dry ingredients together, mixing well. Cut in shortening until mixture looks like coarse crumbs. Pour molasses into pie shell. Sprinkle crumbs evenly over top. Do not stir. Bake at 450 degrees for 15 minutes then reduce heat to 350 degrees and bake 20 minutes longer. Cool and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocoholics Cookies Categories: Cookies, Desserts Yield: 50 servings 4 oz Unsweetened Chocolate 3 oz Unsalted Butter 1 1/2 T Instant Espresso 1 1/2 c Sugar 3 c Flour 1/4 t Salt 8 oz Pecan Halves 6 oz Semi-Sweet Chocolate, melted 12 oz Semi-Sweet Chocolate 3 oz Margarine 4 ea Eggs 4 T Vanilla 1/2 t Baking Powder 6 oz Semi-Sweet Chocolate 8 oz Walnut Halves in oven until toasted, 10 to 12 minutes or until they develop a toasty aroma. Remove from oven and set aside to cool. Increase oven temperature to 350 degrees. Place unsweetened chocolate, 12 oz semi-sweet chocolate, butter, margarine and espresso in top of double boiler and place over simmering (not boiling) water until chocolate is about 3/4 melted. Meanwhile, beat the eggs with a wire whisk in a large mixing bowl. Gradually add sugar, whisking until mixture becomes thick and light in color. When chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance. Gradually whisk chocolate into egg mixture. Stir with a wooden spoon to incorporate. Sift flour, baking powder and salt directly into chocolate mixture. Gently stir until the dry ingredients are barely incorporated. Cut the 6 oz of semi-sweet chocolate into 1/2 inch chunks and stir into dough along with the toasted nuts. Lightly butter 4 aluminum baking sheets. (do not use foil or cookies will burn) Drop dough by tablespoonfuls, 12 to a sheet to leave room for cookies to spread. Bake only one sheet at a time in center of oven. Bake at 350 degrees for 10 to 12 minutes, or until cookies lose their shine. Cookies will still be very soft. Allow to cool for 2 minutes before removing from pans. Using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern. Allow to cool at least 1 hour before storing in tins. Makes 50 one-ounce cookies MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bogus Cookies Categories: Cookies, Desserts Yield: 112 servings 2 c Butter 2 c Brown Sugar 2 t Vanilla 5 c Ground Oatmeal 2 t Baking Powder 24 oz Chocolate Chips 3 c Chopped Nuts (any kind) 2 c Sugar 4 ea Eggs 4 c Flour 1 t Salt 2 t Baking Soda 8 oz Hershey Bar, grated until all is powder. oatmeal, salt, baking powder and baking soda then add to butter/sugar mixture. Mix well and add chocolate and nuts. Make golf ball sized cookies and place 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 16 minutes. Preheat oven to 375 degrees Makes 112 cookies MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Streusel Cream Peach Pie Categories: Pies, Desserts, Fruits Yield: 8 servings 1 x Pastry for 9 inch Pie 1/2 c Sugar 1 ea Egg 1/4 c Brown Sugar 1/2 c Flour 10 ea Fresh Peaches 1/2 t Nutmeg 2 T Cream 1/4 c Softened Butter plate. Sprinkle with 1/2 cup sugar and nutmeg. Beat together egg and cream and pour over peaches. Mix together until crumbly: brown sugar, butter and flour. Sprinkle crumb mixture over peaches. Bake at 425 degrees for 35 to 45 minutes. Serve slightly warm, alone or with ice cream, whipped topping or sour cream. Preheat oven to 425 degrees MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Overnight Coffee Cake Categories: Breads, Breakfast, Desserts Yield: 8 servings 1 pk Frozen Dough Pieces 1 1/2 t Cinnamon 1 x Stick Margarine 1 1/2 c Brown Sugar 1 pk Carmel/Butterscotch Pudding* * Small package of pudding mix, NOT instant Sprinkle the cinnamon, brown sugar and dry pudding on top. Last of all cut the margarine into slices and cover the top. Let sit overnight and the next morning place in a 350 degree preheated oven for 30 minutes. After 15 minutes cover the top with foil. Turn out upside down on a plate. Each piece of dough will pull out separately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crumb-Nut Cheesecake Crust Categories: Desserts, Cheesecakes Yield: 1 servings 5 oz Pecans (approx.) 1/4 c Confectioners Sugar 3/4 c Vanilla Wafer Crumbs 1/4 c Melted Butter Chop nuts very finely in food grinder or food processor (a salad shooter works great, put through twice.) Should have 1 cup of ground nuts. Cookies should also be chopped very finely. Combine crumbs, chopped nuts and sugar, and mix thoroughly; drizzle with melted butter and mix lightly. Press onto bottom and 1 1/2 inches up side of springform pan. Note 1: Requires about 25 vanilla wafers to make 3/4 cups crumbs. Note 2: Any type of dry, unfilled, unfrosted cookies may be used for the MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pastry Cheesecake Crust Categories: Desserts, Cheesecakes Yield: 1 servings 1/3 c Softened Butter 1 ea Egg 1/3 c Sugar 1 1/4 c Unsifted Flour mix well. Spread dough on bottom and 1 1/2 inches up side of 9-inch springform pan. Bake at 450 degrees for 5 minutes. Cool and fill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Graham Cracker Cheesecake Crust Categories: Desserts, Cheesecakes Yield: 1 servings 1 1/2 c Graham Cracker Crumbs 1/3 c Melted Butter 1/3 c Sugar inch springform pan. Bake at 350 degrees for 8 to 10 minutes; cool and fill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Marble Cheesecake Categories: Desserts, Cheesecakes Yield: 12 servings 1 x Crumb-nut Cheesecake Crust 3/4 c Sugar 2 t Vanilla 3 t Flour 1/4 c Sugar 1/2 t Vanilla 3 pk Softened Cream Cheese* 1/2 c Sour Cream 3 ea Eggs 1/4 c Hershey's Cocoa 1 T Vegetable Oil * 8 oz packages, or 24 oz total Preheat oven to 450 degrees sour cream and 2 teaspoons vanilla in large mixer bowl; beat on medium speed until smooth. Add flour, 1 tablespoon at a time, blending well. Add eggs; beat well. In a small bowl, combine cocoa and 1/4 cup sugar. Add oil, 1/2 teaspoon vanilla and 1-1/2 cups of the cream cheese mixture; mix until well blended. Aternately spoon plain and chocolate mixtures into prepared crust, ending with dollops of the chocolate on top; gently swirl with knife or spatula for a marbled effect. Bake at 450 degrees for 10 minutes; without opening oven door, lower temperature to 250 degrees and continue cooking for 30 minutes more. Without opening oven door, turn off heat and let cheesecake sit in oven for 30 minutes. Remove from oven and loosen sides with knife. Let cool and chill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rich And Creamy Refried Bean Dip Categories: Appetizers, Beans, Cheese, Desserts, Vegetable Yield: 2 servings 1 c Refried Beans 1/4 c Fresh Tomato; Chopped 1/8 t Salt 1/2 c Sour Cream 1 t Salsa Verde; Hot Green Salsa 1 x Black Pepper; To Taste MMMMM--------------------------GARNISH------------------------------- 1 x Cheddar; Sharp, Shredded 2 tb Black Olives; Chopped Mix the beans and sour cream, blending thoroughly. Blend in all of the other ingredients except the garnish, blending well. Cover and chill. Garnish with the cheddar cheese just before serving. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Cucumber, Cheese Crackers, Jicama, Broccoli MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Key Lime Pie Categories: Desserts, Pies, Londontowne Yield: 8 servings 3/4 c Key Lime juice 2 1/4 c Sweetened condensed milk 3 ea Egg yolks 1 x Sweetened whipped cream 2 t Key Lime juice 1 t Grated Key lime rind 1 ea 9" graham cracker pie crust Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set aside. Using a whisk beat egg yolks until buttercup yellow. Add about half the condensed milk, using whisk. Blend well and add remaining milk. Add half the lime juice and blend slowly. Add remaining juice and blend. Add grated rind; mix and pour into chilled pie crust. Refrigerate 4 hours. May be frozen. To serve, slice while still frozen and let stand about 10 minutes. Top with whipped cream. Mrs. Harold T. Cook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mary Yarborough Pie Categories: Desserts, Pies, Londontowne Yield: 8 servings 1 cn Sour pitted cherries 1 pk Cherry Jello (small) 1/4 c Flour 3 ea Bananas 1 x 9" graham cracker pie crust 1 cn Drained crushed pineapple-sm 1/4 c Chopped nuts 1 c Sugar 1 x Whipped cream Combine cherries, sm can pineapple, flour & sugar. Cook until thick. Remove from heat and add Jello. Stir and let cool. Add bananas and nuts. Pour into graham cracker crust. Top with whipped cream and serve. Mrs. Harold T. Cook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Black Bottom Pie Categories: Desserts, Pies, Londontowne Yield: 8 servings 1/2 c Sugar 1 T Cornstarch 2 c Scalded milk 1/4 c Cold water 1/2 t Vanilla extract 4 ea Egg whites 1 ea 9" baked pastry shell 1 T Unflavored gelatin 4 ea Egg yolks, beaten 1 t Vanilla 6 oz Semi-sweet chocolate bits 1/2 c Sugar Combine cornstarch & 1/2 c sugar. Slowly add milk to egg yolks, then stir into sugar & cornstarch mixture. Cook in double boiler, stirring constantly, until it coats spoon. Remove from heat, add vanilla. Remove one cup of this custard mixture and stir in chocolate bits until melted. Pour chocolate mixture inyo pastry shell & chill. Soften gelatin in water and add to remaining hot custard; stir until gelatin is dissolved. Add flavoring. Chill until slightly thickened. Beat eggs whites until soft peaks form. Gradually add remaining sugar while beating, until stiff. Fold custard/gelatin into egg whites and pile over chocolate layer in pie shell. Chill until set and garnish with chopped walnuts. Mrs. Henry D. Chaplin MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tyler Pie Categories: Desserts, Pies, Londontowne Yield: 8 servings 3/4 c White sugar 3 T Cornstarch 1 t Nutmeg 1/2 c Milk 1 ea 9" unbaked pastry shell 1/2 c Brown sugar 1 t Vanilla 1/4 lb Butter or margarine 2 ea Eggs, separated Mix sugars and cornstarch, add milk and cook a little. Add butter and egg yolks and bring to a good boil. Remove from fire and add beaten egg whites, vanilla and nutmeg. Pour into unbaked pie shell. Bake at 325 degrees until firm and brown, about 30-35 mins. Mrs. Harold T. Cook says, "This is an old family recipe & guests are always puzzled as to what is in it. Don't tell - keep them guessing! This is the first time I've told." MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lemon Sponge Pie Categories: Desserts, Pies, Londontowne Yield: 8 servings 1 ea Lemon, juice & rind 2 T Butter 1 c Sugar 1 1/2 c Hot milk 3 T Flour 1/2 t Salt 3 ea Eggs, separated 1 ea 9" pie shell Cream butter and sugar. Add egg yolks and beat well. Add flour, salt, lemon juice and grated rind. Fold in stiffly beaten egg whites. Pour into unbaked pie shell and bake at 325 degrees for 45 minutes. Mrs. John P. Elberti MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Blueberry Boy Bait Categories: Desserts, Londontowne Yield: 8 servings 2 c Flour 2/3 c Butter 1 t Salt 2 ea Eggs, separated 1 1/2 c Sugar 2 t Baking powder 1 c Milk 1 c Blueberries Mix together flour, sugar, & butter. Reserve 3/4 cup of this mixture for topping. To remainder, add salt, baking powder, milk, & egg yolks. Blend well. Beat egg whites until firm; fold into batter and pour into 9" X 11" baking pan. Sprinkle blueberries over top, and then remainder of reserved flour/sugar/butter mixture. Bake in 350 degree oven for 40-50 minutes. Mrs. Harold T. Cook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pistachio Pudding Dessert Categories: Desserts, Londontowne Yield: 10 servings 3 pk Ladyfingers 3 c Milk 4 ea Heath candy bars 7 oz (2 bx) Pistachio Ins Pudding 1 pk Cool Whip (lg) Mix 2 (3-1/2 oz) boxes of instant pistachio pudding mix according to package directions using 3 cups of milk. Place half the ladyfingers in the bottom of a 9" X 13" glass dish. Add half the pudding and half the Cool Whip. Repeat layers. Crumble 3-4 Heath bars over top. Refrigerate. Mrs. James Hopkins MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Festive Pudding Categories: Desserts, Londontowne Yield: 8 servings 1/2 c Brown sugar 1 1/4 c Flour 1 t Baking soda 1 cn (#2) fruit cocktail, drained 1/2 c Broken nut meats 1 c White sugar 1/4 t Salt Mix nut meats and brown sugar and set aside. Mix remaining ingredients and spread into greased 9" X 9" pan. Sprinkle top with brown sugar/nut mixture. Bake at 350 degrees for 45 minutes. Serve topped with whipped cream or ice cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Frozen Graham Custard Categories: Desserts, Londontowne Yield: 8 servings 2 ea Eggs 1 t Vanilla 1 1/3 c Evaporated milk, chilled 1/2 c Sugar 2 t Lemon juice 3/4 c Graham cracker crumbs Grease refrigerator freezing tray thoroughly. Coat sides and bottom of tray with half the graham cracker crumbs, reserving the remainder for topping. Beat eggs. Add sugar and vanilla. Continue beating until sugar is dissolved. Add lemon juice to chilled milk and whip until stiff. Fold in egg mixture, pour at once into freezing tray and sprinkle remaining cracker crumbs over top. Freeze until firm. Cut into squares. Mrs. H. Alexander Perry MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pineapple Casserole Categories: Desserts, Londontowne Yield: 10 servings 1/4 lb Butter or margarine 4 ea Eggs, beaten 5 ea Slices cubed white bread 3/4 c Sugar 1 cn Crushed pineapple, drained Cream butter and sugar. Add eggs. Fold in crushed pineapple and bread. Bake in buttered bread pan at 350 degrees for 40-60 minutes. Mrs. William Buffum MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Creme Brulee Categories: Desserts, Londontowne Yield: 4 servings 4 ea Egg yolks 1 x Pinch salt 1 t Vanilla 1 x Fresh strawberries 3 T Sugar 2 c Table cream 1 x Fresh sliced peaches Beat egg yolks until slightly thickened. Gradually add sugar and a pinch of salt. Scald table cream and pour slowly into egg mixture, stirring. Add vanilla and pour into baking dishes. Set them in a pan with 1" of water and bake at 350 degrees for 45 mins to 1 hour. Test with clean knife. Can be prepared a day ahead. Sprinkle top with sugar and/or top with fresh sliced peaches or strawberries. Mrs. Brice McAdoo Clagett MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Quick Pots de Creme Categories: Desserts, Londontowne Yield: 5 servings 1 c Milk 1 ea Egg 1 t Rum 6 oz Semi-sweet chocolate bits 2 T Sugar 1 x Pinch salt Heat milk to boiling point. Place all other ingredients in an electric blender, and add hot milk. Blend at low speed one minute. Stir with a rubber spatula to remove bubbles. Pour into pot de creme cups and chill several hours before serving. Mrs. Thomas H. Morton MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: My Favorite Ice Box Cookies Categories: Desserts, Cookies, Londontowne Yield: 1 servings 1 lb Dark brown sugar 1 ea Egg 2 pk English walnuts,chopped fine 1/2 lb Butter 1 t Vanilla 2 c Sifted flour Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand until well mixed. Add flour. Make into one or two rolls and refrigerate. When ready to bake, cut in thin slices (size and thickness of half dollar). Bake at 350 degrees for 4 minutes. Watch carefully as they tend to burn easily. Cool 30 seconds before removing from cookie sheet. Mrs. Henry D. Chaplin MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Golden Sugar Cookies Categories: Desserts, Cookies, Londontowne Yield: 1 servings 2 1/2 c Sifted flour 1 t Baking soda 1 t Cream of tartar 1/4 t Salt 1 c Butter 1/2 t Vanilla 1 t Lemon flavoring 2 c Sugar 2 ea Egg yolks Sift the first 4 ingredients together. Cream butter and extracts together until butter is softened. Add sugar gradually, creaming until fluffy after each addition. Add yolks one at a time, beating well after each addition. Add dry ingredients in 4ths, beating until just blended. Make balls (1 inch), about 2 inches apart on ungreased sheets. Bake at 350 degrees for 10 minutes or until golden brown. Mrs. William W. LaViolette MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Overnight Cookies Categories: Cookies, Desserts, Londontowne Yield: 1 servings 2 c Sugar 4 1/2 c Flour 3 ea Eggs 1 1/2 c Melted butter 2 t Baking powder 1 x Vanilla (optional) Combine sugar with melted butter. Sift flour and baking powder. Add eggs alternately with flour to creamed mixture of butter and sugar. Add vanilla if desired. Divide dough into 4 parts. Add one of the following to each part: 1/2 c coconut 1/4 c peanut butter or nuts 1/2 c dates 1 t ea. cinnamon and nutmeg Roll dough separately in wax paper or put in molds. Chill in refrigerator. Slice and bake 7-10 minutes at 400 degrees. Mrs. James W. Wilson MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Chip Cheesecake Dip Categories: Cheese, Desserts, Dips, Fruits Yield: 6 servings 1/2 c Raisins 1/2 c Whipping Cream 1/4 c Dark Brown Sugar 1/2 c Mini Chocolate Chips 2 c Cream Cheese; Softened 1/2 t Vanilla Extract 1 t Cinnamon; Ground MMMMM--------------------------GARNISH------------------------------- 1 x Cinnamon; Ground 1 tb Brandy Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes. In another bowl, beat the cream cheese and whipping cream until well blended and smooth. Add the vanilla, mixing well. Blend in the brown sugar and cinnamon. Mix in the "slushed" raisins and chocolate chips, blending well. Garnish with a light dusting of cinnamon. Serve at room temperature. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound Cake Cubes MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Easy Chocolate Dipping Sauce Categories: Dips, Sauces, Desserts Yield: 4 servings 8 oz Milk Chocolate 1 x Hazelnut-Flavored Liqueur; * 1/2 c Whipping Cream * Add the liqueur to taste. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Melt the chocolate in a double boiler and allow to cool until tepid. Blend in the whipping cream and liqueur, mixing well and serve immediately. Makes about 1 1/2 cups of dipping sauce. SUGGESTED DIPPERS: Fresh Or Dried Fruit, Vanilla Wafers, Ladyfingers, Pound Cake Cubes, Plain Cookies, Pretzels MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mango Cream Dip Categories: Cheese, Desserts, Dips, Fruits Yield: 4 servings 1 c Cream Cheese; Softened 1/2 c Mango Chutney Beat the cream cheese to a smooth and creamy consistency and blend in the mango chutney, mixing well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Pineapple, Melon, Crab, Chicken, Ham MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pineapple-Walnut Dip Categories: Cheese, Dips, Fruits, Desserts Yield: 6 servings 1 c Cottage Cheese 1 c Pineapple, Crushed 1/2 t Lemon Juice 1/2 c Sour Cream 1 c Walnuts; Chopped 1/4 t Lemon Zest Cream the cottage cheese in a blender or food processor or with an electric mixer. Blend in the sour cream. Add all the other ingredients and mix well. Cover and chill. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Vanilla Wafers, Chicken, Pears, Strawberries MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Banana Bread Dip Categories: Desserts, Dips, Fruits, Vegetables Yield: 6 servings 1 c Ripe Bananas; Mashed 1 t Vanilla Extract 1/2 c Sugar 1/4 t Nutmeg; Ground 1 t Lemon Juice 1/4 t Salt 1 1/2 t Cinnamon; Ground 1/2 c Quick Oatmeal; Uncooked, * * Do NOT use the instant packets for the oatmeal. Use the Quick Oats. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Mix the bananas and lemon juice, blending well. Add all of the other ingredients, blending well. Serve immediately. Makes about 2 cups of dip. SUGGESTED DIPPERS: Fresh Or Dried Fruit, Chocolate Wafers, Pound Cake Cubes, Vanilla Wafers MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Strawberry Grand Marnier Cheesecake Dip Categories: Cheese, Desserts, Dips, Fruits Yield: 6 servings 1/2 c Strawberries; Crushed 1/4 c Dark Brown Sugar 1 c Cream Cheese; Softened 1/4 c Walnuts; Finely Chopped 1/3 c Grand Marnier Liqueur 1 c Sour Cream Reserve 1 tablespoon each of the strawberries and walnuts for the garnish. In a small bowl, mix the strawberries, brown sugar and liqueur. Set aside. Blend the cream cheese and sour cream until smooth. Add the strawberry mixture, blending well. Fold in the walnuts. Mound the reserved strawberries in the center and ring with the reserved walnuts. Cover and chill. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Chocolate Wafers Or Crackers, Graham Crackers, Chocolate Chunks, Ladyfingers, Bananas MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mandel-halbmonde (Almond Crecents) Categories: German, Cookies, Desserts Yield: 8 servings 1 c Butter Or Margarine 1 t Vanilla Extract 2 1/2 c Flour; Unbleached 1 x Confectioners' Sugar 3/4 c Sugar 1 1/2 t Almond Extract 1 c Almonds; Ground Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apfelpfannkuchen (Apple Pancakes) Categories: German, Fruits, Pancakes, Desserts, Cakes Yield: 4 servings 2/3 c Flour; Unbleached, Unsifted 1/4 t Salt 1/2 c Milk 3/4 c Butter Or Margarine 1/4 t Cinnamon 2 t Sugar 4 ea Eggs; Large, Beaten 2 c Apple; Slices 2 T Sugar Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apfelstrudel (Apple Strudel) Categories: German, Fruits, Desserts, Strudels Yield: 6 servings 6 c Apples; Tart, Sliced 1 T Lemon Rind; Grated 2 t Cinnamon 8 oz Fillo Leaves; 1/2 Box,Thawed 1 c Bread Crumbs; Finely Crushed 3/4 c Raisins 3/4 c Sugar 3/4 c Almonds; Ground 1 3/4 c Butter;(No Margarine),Melted Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each. NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bayerische Vanillecreme (Bavarian Vanilla Cream) Categories: German, Special, Desserts Yield: 6 servings 2 pk Gelatin; Unflavored 9 T Sugar 2 ea Eggs; Large, Beaten 1 c Ice Cream; Vanilla 1 c Cream; Heavy, Whipped 1/2 c ;Water, Cold 1 T Cornstarch 1 1/2 c Milk; Scalded 1 t Vanilla Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon. Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until set. Unmold carefully and serve with a garnish of fresh fruits. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bayerische Erdbeercreme (Strawberry Barvarian) Categories: German, Special, Desserts Yield: 6 servings 1 qt Strawberries; Fresh 1 T Gelatin; Unflavored,(1 env.) 2 t Lemon Juice 3/4 c Sugar 1/2 c ;Water, Cold 1 c Cream; Heavy, Whipped Slice strawberries and mix with the sugar. Let stand until sugar dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then heat gently until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold or serving dish. Chill until set. Carefully unmold and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fladle Uberbacken (Swabian Pancakes) Categories: German, Pancakes, Desserts Yield: 6 servings 1 1/4 c Flour; Unbleached 1/2 t Salt 1 t Vegetable Oil 4 oz Raisins 2 T Sugar 1 T Butter 3 ea Eggs; Large 2 c Milk 16 oz Applesauce; (1 can) 1 t Oil Or Butter;To Grease Dish 3 T Almonds; Sliced and Blanched Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a time). Heat the applesauce and stir in the raisins. Divide the sauce between the pancakes and spread over each top. Roll up the pancakes like jelly rolls and cut each in half with a sharp knife. Grease an ovenproof dish with oil or butter; place pancakes in the dish, setting them up on the cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375 degree F oven and bake for 40 minutes. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Blitzkuchen mit Apfeln (Apple Cake) Categories: German, Fruits, Cakes, Desserts Yield: 6 servings 6 ea Apples; Medium, Tart 3 T Sugar 3/4 c Sugar 1/2 ea Lemon;Juiced And Peel Grated 1 1/2 c Flour; Unbleached 1 T Rum 1 T Butter; To Grease Cake Pan 3 T Confectioners' Sugar 2 ea Lemons; Medium, Juiced 3 T Butter 2 ea Egg Yolks; Large, Divided * 1 t Baking Powder 3/4 c Milk 2 ea Egg Whites; Large 1 t Vegetable Oil * Do not put the egg yolks together as they will be used individually. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Peel apples, cut in half and core. Cut decorative lengthwise slits in apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set aside. Cream butter and sugar together. One at a time, beat in egg yolks. Gradually beat in lemon juice and grated peel. Sift baking powder and flour together. Gradually add to batter. Blend in milk and rum. In a small bowl, beat egg whites until stiff. Fold into batter. Generously grease a springform pan. Pour in batter and top with apple halves. Brush apples with oil. Bake in a preheated 350 degree F. oven for 35 to 40 minutes. Remove from pan and sprinkle with confectioners' sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Meersburger Kirschen-dessert (Cherry Desert Meeresburg) Categories: German, Fruits, Desserts Yield: 4 servings 1 lb Cherries; Tart, Fresh 6 T Sugar 12 ea Ladyfingers 1/2 t Vaillla Extract 1 c Cream; Heavy 3 T Kirsch 2 T ;Water 8 oz Cream Cheese; * 2 oz Almonds; Ground ** MMMMM--------------------------GARNISH------------------------------- 1 x Pistachio Nuts; Chopped * Soften Cream Cheese to room temperature. ** Grind Almonds in the blender, if ground almonds are not available. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Wash and drain cherries. Remove stones and reserve 8 whole cherries for garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup. Add syrup to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds. Whip the cream and carefully fold it into the cream-cheese mixture. Spoon over the cherries. Garnish with the chopped pistachio nuts and whole cherries. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Altdeutxche Brotchen (Old German Muffins) Categories: German, Breads, Desserts, Fruits Yield: 4 servings 3/4 c Butter Or Margarine 2 ea Eggs; Large 1 t Vanilla Extract 1/2 t Cinnamon 2 1/4 c Flour; Unbleached 1 T Orange Rind; Grated 1/2 c Sugar 1 T Rum 3 T Milk 2 t Baking Powder 1/4 c Almonds; Ground 1/4 c Raisins; If Desired Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned. Makes 18 muffins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Schwarzwalder Kirschtorte (Black Forest Cherry Cake) Categories: German, Cakes, Fruits, Desserts Yield: 8 servings MMMMM----------------------------CAKE--------------------------------- 6 ea Eggs; Large 1 t Vanilla Extract 1 c Flour; Sifted 1 c Sugar 4 oz Unsweetened BakingChocolate* MMMMM---------------------------SYRUP-------------------------------- 1/4 c Sugar 2 T Kirsch 1/3 c ;Water MMMMM--------------------------FILLING------------------------------- 1 1/2 c Confectioners' Sugar 1 ea Egg Yolk; Large 1/3 c Butter; Unsalted 2 T Kirsch Liquer MMMMM--------------------------TOPPING------------------------------- 2 c Sour Cherries; Canned, Drain 1 c Cream; Heavy, Whipped 2 T Confectioners' Sugar 8 oz Semisweet Chocolate Bar (1) * There should be 4 squares of chocolate and it should be melted. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Franfurter Kranz (Frankfurt Crown Cake) Categories: German, Special, Cakes, Desserts Yield: 10 servings MMMMM----------------------------CAKE--------------------------------- 1 c Butter; NO Margarine 6 ea Eggs; Large * 8 T Rum 3 1/2 c Flour; Unbleached, Sifted 1 1/2 c Sugar 1 1/2 t Grated Lemon Rind 4 t Baking Powder MMMMM--------------------BUTTER-CREAM FILLING------------------------- 1 c Sugar 6 ea Egg Yolks; Large 1 c Butter;NO Margarine,Unsalted 3/4 c ;Water 1 T Rum MMMMM----------------------PRALINE TOPPING--------------------------- 2 T Butter 1/2 c ;Water 1 c Sugar 1 c Almonds; Blanched, Sliced MMMMM-----------------------APRICOT GLAZE---------------------------- 1/2 c Apricot Jam * Egg yolks must be beaten into the cake one at a time so keep the yolks seperated from each other. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ CAKE: To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon rind and 2 T rum. Sift baking powder and flour together. Gently mix into the butter mixture. Beat egg whites until stiff but not dry. Gently fold the egg whites into the batter. Pour into a well-greased 10-inch tube pan. Bake in a preheated 325 degree F. oven for about 60 minutes or until the cake tests done. Cool cake in pan for 10 minutes adn then turn out on wire rack to cool completely. Slice cake crosswise into 3 layers. Pour about 2 T of rum over each layer. Butter-Cream Filling: For butter-cream filling, boil sugar and water to 238 degrees F. (soft ball stage). Beat egg yolks until very light and fluffy, 5 to 10 minutes. While still beating the egg yolks, add the sugar syrup in a thin stream. Beat 5 minutes more, until very thick and doupled in bulk. Slowly beat in the rum. Beat the butter in a small bowl until soft and light. Beat butter into the egg mixture a little at a time. Continue beating until thick. Chill until mixture can be spread. If mixture is too soft, beat in additional butter. PRALINE TOPPING: While butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch baking pan for praline topping. Then in a 1-quart saucepan, boil sugar an water to 238 degrees F. (soft ball stage). Stir in almonds; cook until mixture reaches 310 degrees F. or until syrup carmelizes. Pour syrup into prepared baking pan. When cool, break up praline and grind it in a blender for a few seconds. APRICOT GLAZE: Finally heat jam and press through a strainer or sieve to make apricot glaze. CAKE ASSEMBLY: To assemble cake, place bottom layer of cake on cake plate and spread with half of the butter cream. Repeat with second layer. Place third layer on top. Spread top and sides of cake with apricot glaze. Press praline powder onto glaze. Any remianing butter cream can be used to decorate the top of the cake. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rahmapfelkuchen (Apple And Rum Custard Cake) Categories: German, Cakes, Desserts Yield: 8 servings MMMMM---------------------------CRUST-------------------------------- 1 1/2 c Flour; Unbleached, Unsifted 1 T Lemon Rind; Grated 1 ea Egg Yolk; Large 5 T Sugar 2/3 c Butter Or Margarine 1 T Milk MMMMM--------------------------FILLING------------------------------- 1/2 c Soft Bread Crumbs 4 c Apples; Tart, Sliced 1/4 c Sugar 1/4 c Rum 1/3 c Sugar 2 T Butter Or Margarine; Melted 1 T Lemon Juice 1/4 c Raisins; * 3 ea Eggs; Large, Beaten 1 3/4 c Milk * Soak raisins in 1/4 cup rum for 1/2 hour before using. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch. FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apfelquarkkuchen (Apple And Cream Kuchen) Categories: German, Cakes, Desserts Yield: 4 servings MMMMM----------------------------CAKE--------------------------------- 1 pk Yeast; Dry, Active 4 T Sugar 1/4 c Butter or Margarine 1 ea Egg; Large 1/2 t Salt 2 c Flour; Unbleached, Unsifted 1/2 c Milk MMMMM--------------------------FILLING------------------------------- 3 c Apples; Tart, Sliced 1 t Cinnamon 2 T Flour; Unbleached 1 ea Egg; Large 1 T Lemon Juice 3/4 c Sugar 8 oz Cream Cheese; Softened CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk. Heat until very warm (120-130 degrees F.). Gradually add milk to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with an electric mixer on high speed for 2 minutes. Mix in enough flour to form a soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic. Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat dough into well-greased 10-inch springform pan pressing the dough 1 1/2 inches up the sides of the pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of flour. Arrange in rows on top of the dough. Beat together cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes. Best when served warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Australian Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts, Fruits Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 1/2 c Graham Cracker Crumbs 1/4 c Sugar; Granulated 6 T Butter; Melted, * MMMMM-------------------------CHEESECAKE------------------------------ 1 lb Cream Cheese 3 ea Eggs; Large, Separated 1 t Lemon Rind, Grated 1 t Vanilla Extract 2 T Passion Fruit; ** 1/2 c Sugar; Granulated 1/4 c Unbleached Flour 2 t Lemon Juice 1/2 c Heavy Cream * Use sweet cream butter and DO NOT substitute margarine. ** Make the passion fruit pulp from fresh passion fruits or substitute ~--------------------------------------------------------------------- ~-- NOTE: Prebaked crusts are much crisper than the chilled ones and this can be important if you want a crisp crust. CRUST: If you are prebaking the shell, preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter and sugar blending well. Press the crumb mixture into the bottom and up the sides of an 8-inch springform pan. Smooth the mixture to form an even layer on the bottom and sides. Bake the crust in the oven for 10 minutes and let cool to room temperature before filling. NOTE: This crust can be chilled for 5 to 10 minutes in the freezer until it is set but is not recommended in this recipe. CHEESECAKE: Preheat the oven to 300 degrees F. In a large mixing bowl, beat the cream cheese and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each. Beat in the flour, lemon rind, lemon juice, and vanilla until just mixed. Whip the cream until stiff in a medium mixing bowl. Set aside. In another mixing bowl, beat the egg whites until they form stiff peaks, then fold them into the cheese mixture. Fold in the reserved whipped cream. Stir in the passion fruit pulp then pour the mixture into the prepared crust and bake fro 45 minutes to 1 hour. Cool, in the oven, to room temperature, then chill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Dutch Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 x Shortbread; See Recipe # 22 MMMMM-------------------------CHEESECAKE------------------------------ 2 ea Eggs; Large, Separated 2 t Confectioners' Sugar 1/3 c Light Cream Or Half & Half 1 t Lemon Juice 1/3 c Raisins; Golden 1/4 c Confectioners' Sugar; PLUS 1 1/2 c Gouda Cheese; Grated 1/4 c Unbleached Flour 1 t Lemon Rind; Grated NOTE: Use an 8-inch tart pan in this recipe. Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the egg yolks and 1/4 cup of the confectioners' sugar until well blended ~- about 5 minutes. Beat in the cheese, cream, flour, lemon juice, lemon rind and raisins. Beat the egg whites until frothy, then gradually add the remaining confectioners' sugar and continue to beat until the whites form stiff peaks. Fold the egg whites into the cheese mixture. Pour the cheese mixture into the prepared crust and bake for 45 minutes. Cool to room temperature, then chill before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: English Cheese Pie Categories: Cheese, Cheesecakes, Desserts, Pies Yield: 8 servings MMMMM---------------------------CRUST-------------------------------- 2 c Unbleached Flour 2 t Sugar; Granulated 3 T Shortening; Chilled 1/2 t Salt 4 T Butter; Chilled, * 5 T Water; Cold MMMMM--------------------------FILLING------------------------------- 1/2 c Cottage Cheese 1/4 c Cream Sherry 2 ea Egg Yolks, Large 2 T Rosewater 1/4 t Cinnamon; Ground 1 c Heavy Cream 3 ea Eggs; Large 1/3 c Sugar; Granulated 1/2 t Nutmeg; Grated 1/4 c Currants; Dried * DO NOT use margarine in this recipe. ~--------------------------------------------------------------------- ~-- CRUST: Sift together the flour, salt and sugar into a medium-sized mixing bowl. Add the butter to the flour all at once. Mix together until well blended. Then add the shortening and continue to blend by cutting it into the flour mixture. The mixture will begin to look like crumbs or small pebbles. It will have the texture of oatmeal. Sprinkle the water over the dough, distributing it evenly throughout. The dough will be come sticky and cling together. Gather it into a ball and wrap it in plastic wrap. Chill for at least 30 minutes. Preheat the oven to 450 degrees F. When the pastry has chilled, roll it out on a pastry board to a thickness of 1/8-inch. The easiest way is to roll the dough between 2 sheets of waxed paper. Roll the dough up onto the rolling pin and transfer it to a 9-inch pie tin. Gently press it into the tin without stretching it. Use the excess pastry to make flutes or cut away the excess with a sharp knife or scissors. Prick the bottom of the pastry shell thoroughly to prevent trapped air from bubbling the dough. Butter a sheet of aluminum foil and place the foil down into the shell. Weight it down with weights or beans to keep the crust from lifting up. Bake the crust for 7 to 10 minutes then remove the weight and the foil. Return the crust to the oven and continue baking for another 8 to 10 minutes or until the crust is lightly browned. If you have difficulty rolling out the dough, do not reroll it; just patch the tears or holes. Rerolling will make the pastry tough. FILLING: Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. In a small saucepan, gently heat the cream and the sherry until steamy, do not allow it to scorch. In a mixing bowl, beat together the eggs, egg yolks, sugar, rosewater, and the spices until frothy -- about 5 minutes. In a large mixing bowl, beat the cottage cheese until it is smooth then add the egg mixture and blend well. Add the hot cream and sherry slowly to the cheese mixture and beat until well blended. Stir in the currants and pour the mixture into the prepared crust. Bake for about 30 minutes, then allow to cool. Chill and sprinkle with cinnamon. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: French Cheesecake Categories: Cakes, Cheesecakes, Cheese, Desserts Yield: 16 servings MMMMM---------------------------CRUST-------------------------------- 1 x Shortbread; See Recipe # 22 MMMMM-------------------------CHEESECAKE------------------------------ 1 lb Cream Cheese 1/3 c Sugar; Granulated 4 ea Eggs; Large, Separated 1/4 c Heavy Cream 1 T Confectioners' Sugar 1/2 lb French Cheese; * 1 T Unbleached Flour 1/4 c Sour Cream 1 t Real Vanilla Extract NOTE: IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN THIS * Use the Soft Double Creme French Cheese in this recipe. ~--------------------------------------------------------------------- ~-- Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese and the double creme, then add the sugar and flour and beat until thoroughly blended. Stir in the egg yolks, sour cream, heavy cream and vanilla. Beat the egg whites until they are frothy, then gradually add the confectioners' sugar and beat until the whites form stiff peaks. Fold the whites into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes, or until the center is firm. Cool to room temperature, then chill before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: German Kasekuchen Categories: Cakes, Cheese, Cheesecakes, Desserts Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 2 c Unbleached Flour; Sifted 1/2 c Sugar; Granulated 1 t Baking Powder 4 T Butter; No Margarine 1 ea Egg; Large MMMMM-------------------------CHEESECAKE------------------------------ 3 c Cottage Cheese; 1 1/2 lbs 1 t Baking soda 4 ea Eggs; Large 1/2 t Vanilla Extract; Real only 1 c Raisins 1/2 c Cornstarch 1 c Sugar; Granulated 1/2 t Lemon Rind; Grated 1 c Sour Cream CRUST: In a large mixing bowl, blend all the ingredients, cutting in the butter and working the mixture with your hands until it is well mixed and workable. Divide the dough into 2 equal portions. Use one half to line the bottom of a greased 9-inch springform pan, the other half to line the sides of the pan. Either roll out the dough or press it in with your fingers. Chill before filling. CHEESECAKE: Preheat the oven to 375 degrees F. Press the cottage cheese through a sieve. Combine the cornstarch and the baking powder and set aside. In a large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon rind and vanilla. Beat until very smooth. Add the dry mixture to the cheese and blend well. Stir in the sour cream and raisins. Pour the cheese mixture into the prepared crust and bake for one hour, or until done. The center will remain soft. Turn off the oven and prop the door open. Allow the cake to cool to room temperature. Serve at room temperature as well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: New Zealand Kiwi Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts, Fruits Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 1/2 c Graham Cracker Crumbs 1/4 c Sugar; Granulated MMMMM-------------------------CHEESECAKE------------------------------ 1 1/2 lb Cream Cheese 1 t Vanilla Extract 1 c Sugar; Granulated 1/4 t Salt 4 ea Eggs; Large, Slightly Beaten MMMMM--------------------------TOPPING------------------------------- 1 c Sour Cream 2 ea Kiwi Fruits; Peeled & Sliced 2 tb Milk 1/2 t Vanilla Extract 6 tb Butter; Melted 3 tb Confectioners' Sugar Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter (NO Margarine) and sugar. Blend well. Press the mixture onto the bottom and partly up the sides of a greased 9-inch springform pan. Smooth the crumb mixture along the bottom to an even thickness. Bake for 10 minutes in the preheated oven. Cool before filling. CHEESECAKE: Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese, milk, salt, and vanilla until well blended. Add the eggs and sugar and continue to beat until light and creamy. Pour the mixture into the prepared crust and bake for 35 minutes, or until lightly browned; the cake should be set in the middle. Remove the cake from the oven and cool for 10 minutes. Prepare the topping by mixing together, the sour cream, sugar, and vanilla. Spread the topping over the top of the cake. Return the cake to the oven and bake for 15 minutes more. Cool to room temperature; then refrigerate until chilled. Just before serving, garnish the top of the cake with slices of Kiwi fruit. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Paskha (Russian Cheesecake) Categories: Cakes, Cheese, Cheesecakes, Desserts, Sauce Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 x NONE MMMMM-------------------------CHEESECAKE------------------------------ 6 c Farmers Cheese; 3 Lbs, * 1 1/2 c Confectioners' Sugar 1/2 c Candied Fruits 1/2 c Almonds; Toasted, Slivered 1/2 lb Butter; NO Margarine 6 ea Egg Yolks; Large 1 1/2 c Heavy Cream 1/2 c Raisins; Seedless 1/2 t Lemon Rind; Grated 3 t Vanilla Extract MMMMM-----------------------SABAYON SAUCE---------------------------- 2 ea Egg Yolks; Large 1/2 t Lemon Rind; Grated 1 tb Lemon Juice 1/4 c Madeira 3 tb Confectioners' Sugar 1 tb Rum; Light * You can also use Large-Curd Cottage Cheese if the Farmers Cheese is ~--------------------------------------------------------------------- ~-- NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X 7-INCHES AT A MINIMUM. Press the cheese through a sieve. Combine the cheese with the egg yolks, beating in 1 yolk at a time. Add the sugar and blend well. Heat the cream in a large saucepan until it almost boils, then add the cheese mixture and cook over low heat, stirring constantly, until the mixture thickens. Remove from the heat before it begins to boil. Stir in the fruits, almonds, and lemon rind. Cool. Cream together the butter and the vanilla, then stir into the cooled cheese mixture. Line the flower pot with several layers of moistened cheesecloth, leaving enough cloth at the top to form a flap that will cover the pot. Fill the pot with the cheese mixture and cover with the flap. Put a weight on the top and place in the refrigerator for 2 to 3 days. The whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it. When drained, carefully unmold the cake with a knife. Remove the cheesecloth and smooth the sides with a hot knife. Prepare the sauce. Beat together the egg yolks, sugar, Madeira, and lemon rind in the top of a double boiler. Cook and continue beating until the mixture thickens. Stir in the lemon juice and the rum, then chill briefly. Pour the sauce over the cheesecake and serve. NOTE: This very unusual cheesecake is a traditional Russian Easter dish. In the old days, the custom was to decorate it with paper flowers or religious emblems and have the priest come by and bless it. Back then, it was made in a special pyramid-shaped form, but you can make it in an ordinary red clay flower pot. Visually, the effect is quite striking, and the drainage hole allows the excess whey to escape. To make paskha, you will need a large flower pot and some cheesecloth. The paskha will keep in the refrigerator for several weeks, but be sure to make it at least three days in advance. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Polish Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 x Shortbread; See Recipe # 23 MMMMM-------------------------CHEESECAKE------------------------------ 4 c Dry Curd Cheese; 2 lbs, * 1 1/2 c Sugar; Granulated 1/2 c Butter; Melted 1/2 t Salt 4 ea Eggs; Large, Lightly Beaten 1 t Vanilla Extract MMMMM-----------------------CRUMB TOPPING---------------------------- 1 c Unbleached Flour 1/2 t Cinnamon; Ground 1/4 c Butter; Melted 1/2 c Confectioners' Sugar 1/4 c Brown Sugar; Packed 1 tb Unbleached Flour * Use either Dry Curd Cottage or Farmer cheese in this recipe. ~--------------------------------------------------------------------- ~-- Preheat the oven to 350 degrees F. Place the cottage cheese in a sieve and drain. In a small bowl, mix the flour, salt, and sugar. Set aside. In a large bowl, combine the cottage cheese with the eggs, butter, and vanilla. Mix until well blended and smooth. Add the dry mixture and blend well. Pour the mixture into the prepared crust and set the cake aside. Prepare the topping by sifting the flour, sugar, and cinnamon together. Add the brown sugar and blend well. Pour the melted butter over the topping mix and immediately stir with a fork to form small crumbs. Sprinkle the topping mix over the surface of the cake and bake the cake for 50 minutes, or until done. Cool to room temperature and then chill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spanish Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 x None MMMMM-------------------------CHEESECAKE------------------------------ 1 lb Cream Cheese 2 ea Eggs; Large 1 t Lemon Rind; Grated 1/2 t Salt 3 tb Butter 1 1/2 c Sugar; Granulated 1/2 t Cinnamon; Ground 1/4 c Unbleached Flour 1 x Confectioners' Sugar Preheat the oven to 400 degrees F. In a large mixing bowl, cream the cheese, 1 tb of the butter and the sugar. Do not beat. Stir in the eggs, one at a time, beating well after each addition. Add the cinnamon, lemon rind, flour, and salt; blend well. Butter the pan with the remaining 2 tb of butter, using your fingers to spread the butter completely. Pour the mixture into the prepared pan and bake for 12 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake for another 25 to 30 minutes. The knife should come out clean. Cool the cake to room temperature, then sprinkle with confectioners' sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Swedish Cheese Pie Categories: Cheese, Cheesecakes, Desserts, Pies Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 x Basic Pastry Pie Crust; 9" MMMMM-------------------------CHEESE PIE------------------------------ 2 c Cottage Cheese 1/4 c Unbleached Flour; Sifted 1 c Light Cream 3 ea Eggs; Large 1/4 c Sugar; Granulated 1/2 c Almonds; Toasted, Fine Chop Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. Place in a large mixing bowl and beat until smooth. Add the eggs, flour, sugar, cream, and finely chopped almond and blend well. Pour the mixture into the prepared crust and bake for about 45 minutes or until a knife comes out clean. Remove the pie from the oven and chill before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Swiss Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 x Shortbread; See Recipe # 22 MMMMM-------------------------CHEESECAKE------------------------------ 2 c Cottage Cheese 1/2 c Sugar; Granulated 9 ea Egg Whites; Large 3 tb Unbleached Flour 1 c Swiss Cheese; Grated 6 ea Egg Yolks; Large 6 tb Butter; Softened 3 tb Cornstarch Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat together the cottage cheese, Swiss cheese, butter, flour, cornstarch and sugar blending well. Add the egg yolks, one at a time, at low speed mixing well after each addition. In another large mixing bowl, beat the egg whites until they form stiff peaks and fold them gently into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes. The cake will rise above the top of the pan, then settle down again. Cool in the oven with the door propped open, then chill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ukrainian Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 x Shortbread; See Recipe # 22 MMMMM-------------------------CHEESECAKE------------------------------ 2 c Cottage Cheese 1/2 c Sugar; Granulated 2 t Cornstarch 1/2 c Walnuts; Chopped, (Optional) 3 ea Eggs; Large, Separated 1/2 c Sour Cream 1 t Lemon Peel; Grated Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve and drain. In a large mixing bowl, beat the egg yolks until light an foamy, then add the sugar slowly, continuing to beat until very light and smooth. Add the cottage cheese to the egg mixture, blending well, then add the sour cream, cornstarch, lemon rind, and walnuts (if desired). Stir until all ingredients are well blended and the mixture is smooth. In another large mixing bowl, beat the egg whites until they form soft peaks, then gently fold them into the batter. Pour the mixture into the prepared crust and bake for about 1 hour. Cool to room temperature before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Westphalian Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 x Shortbread; See Recipe # 22 MMMMM-------------------------CHEESECAKE------------------------------ 1 1/2 c Cottage Cheese; Small Curd 4 ea Eggs; Large, Separated 8 oz Cream Cheese; 1 Pk. 6 tb Butter 1/4 c Sugar; Granulated 1/2 t Vanilla Extract 1 t Cornstarch Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, cream the butter with the sugar, do not beat, then add the egg yolks and vanilla. Blend until the mixture is light and fluffy. Add the cream cheese, cottage cheese and cornstarch and blend well. In another mixing bowl, beat the egg whites until they form stiff peaks; then fold them into the cheese batter. Pour the mixture into the prepared crust and bake for about 1 hour or until the top is a golden brown. Leave the cake in the oven to cool for 2 hours then chill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chimpanzee Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts, Fruits Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 1/2 c Graham Cracker Crumbs 1/4 c Sugar; Granulated MMMMM-------------------------CHEESECAKE------------------------------ 1 lb Cream Cheese 2 t Lemon Juice 1 c Sour Cream 6 tb Butter; Melted 1/4 c Sugar; Granulated 4 ea Eggs; Large 1 c Bananas; Mashed, * * Approximately 3 medium bananas should yield the 1 cup of mashed ~--------------------------------------------------------------------- ~- CRUST: Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter and sugar. Blend well. Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch springform pan. Smooth the crumb mixture along the bottom to an even thickness. Bake for about 10 minutes in the oven at 350 degrees F. Cool before filling. CHEESECAKE: Preheat the oven to 350 degrees F. In a large mixing bowl, beat the cream cheese, sugar and lemon juice together. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and the mashed bananas and blend well until very smooth. Pour the mixture into the prepared crust and bake for 1 hour. Cool in the oven, with the door propped open, until the cake is at room temperature. Chill until serving time. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Almond-topped Pear Pie Categories: Desserts, Fruits, Pies Yield: 6 servings 3 t Cornstarch 1/8 t Salt 2 t Butter or margarine 1/2 t Lemon rind; grated 4 ea Pears; medium, * 1 c Flour, unbleached 1/4 t Ginger, ground 1/2 c Almonds; coarsely chopped 1/4 t Ginger, ground 1/2 c Corn syrup; dark karo 1 t Lemon juice 1 ea Pie shell, unbaked 9-inch 1 x -------almond topping------- 1/2 c Brown sugar; firmly packed 1/2 c Butter or margarine * The pears should be pared and thinly sliced. There should be about 4 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the cornstarch, ginger and salt in a large bowl. Add the corn syrup, melted butter, lemon juice and lemon rind, stirring until smooth. Add the pears and toss until well coated with the corn syrup mixture. Arrange the mixture into the unbaked pie shell. Prepare the Almond Topping and sprinkle over the pears. Bake in a preheated 400 degree F. oven for 15 minutes, then reduce the heat to 350 degrees F. and bake an additional 30 minutes or until the topping and crust are golden brown. Cool on a wire rack. ALMOND TOPPING: Combine the flour, brown sugar, and ginger in a bowl. Cut in the butter, using a pastry blender, until crumbly. Stir in the almonds. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Americana Key Lime Pie Categories: Desserts, Pies Yield: 6 servings 1 T Gelatin, unflavored (1 env.) 1/4 t Salt 1/2 c Lime juice 1 t Lime peel, grated 4 ea Egg whites 1 c Cream, heavy, whipped 1 x Pistachio nuts; chopped 1 x Cream, heavy, whipped, to to 1/2 c Sugar 4 ea Egg yolks 1/4 c Water 1 x Few drops green food color 1/2 c Sugar 1 ea Pie shell, 9-in baked 1 x Lime slices for garnish 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!" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple Blueberry Pie Categories: Pies, Desserts Yield: 6 servings 3/4 c Sugar 1/2 t Salt 1 c Blueberries,fresh if possibl 1 ea Pie shell, unbaked double 3 T Cornstarch 5 c Apples, peeled and sliced 1 T Lemon juice 2 T Margarine In a large bowl,stir together sugar,cornstarch and salt.Add apples,blueberries and lemon juice;toss to coat the fruit.Turn into pastry lined 9" pie plate.Dot with margarine.Add top crust; seal and flute edge.Bake in a 425 degree oven until crust is browned and filling is bubbly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple Meringue Pie Categories: Pies, Desserts Yield: 6 servings 1 ea Pie shell, 9" unbaked 1/2 c Sugar 1 T Lemon juice 1/2 t Cinnamon 1/4 c Sugar, confectioners 2 c Apple, grated 3 T Butter 3 ea Eggs, separated 1/2 t Nutmeg 1 t Vanilla Spread apples evenly in bottom of pie shell.In separate bowl, cream sugar and butter.Blend in lemon juice and 3 beaten egg yolks.Pour over apple.Sprinkle with cinnamon and nutmeg.Bake in 350 degree oven for 40 to 45 minutes. Beat egg whites until peaks are formed.Gradually,add powdered sugar and vanilla,beating until meringue is stiff.Spread over top of pie.Return to oven.Reduce heat to 325 degrees.Bake 5 to 10 minutes longer,until meringue is lightly browned. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple Pie #1 Categories: Pies, Desserts Yield: 6 servings 2 ea Unbaked pie crusts 1 1/2 c Sugar 40 ea Ritz crackers 1 t Cinnamon 1 ea Juice & grated rind of lemon 4 c Water 4 t Cream of tartar 2 T Butter 1/4 t Nutmeg Make your favorite pie crust (top and bottom).Boil water,sugar and cream of tartar.Add whole crackers,1 at a time.Boil 2 minutes.Add remaining ingredients.Cool.Pour into prepared pie shell.Cover with top crust.Slit top for steam vents.Bake @ 425 degrees for 10 minutes.Reduce heat to 350 degrees.Continue to bake 20 to 25 minutes or until golden brown.Remove from oven. Cool.Makes 1 pie. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple Pie #2 Categories: Pies, Desserts Yield: 8 servings 1 ea Large egg yolk,slightly beat 1/2 t Ground cinnamon 1 ea Graham cracker pie crust 3/4 c All-purpose flour 1 T Lemon juice 1/2 c Sugar 1/4 c Packed light brown sugar 1/4 t Salt 1/4 t Ground nutmeg 5 1/2 c Sliced,peeled cooking apples 1/4 c Sugar 1/4 c Packed light brown sugar 1/3 c Butter, room temperature 3 T All-purpose flour Preheat oven to 374 degrees.Brush bottom and sides of crust,evenly, with egg yolk;bake on baking sheet until light brown,about 5 minutes. Remove crust from oven.Combine sliced apples,lemon juice,1/2 cup sugar, 1/4 cup brown sugar,3 tbsp. flour,salt,cinnamon and nutmeg.Mix well and spoon into crust.Mix remaining flour,sugar,brown sugar and butter with fork or pastry blender until crumbly.Sprinkle topping mixture,evenly, over apples.Bake on baking sheet,about 50 minutes.Cool on wire rack. Serve at room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple Pie #3 Categories: Pies, Desserts Yield: 6 servings 1 1/2 c Water 16 ea Soda crackers 1 1/2 t Cream tarter 1/2 t Nutmeg 1 1/2 c Sugar 1/2 ea Stick margarine 1/2 t Cinnamon Bake @ 350 degrees in unbaked crust. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apricot Cheese Pie Categories: Pies, Desserts Yield: 8 servings 1 1/4 c Quick oats 1/4 t Cinnamon 1 c Cottage cheese 3 ea Eggs 1/2 c Pineapple juice 1 t Grated orange rind 1 c 16 oz apricot halves,drained 1/4 c Melted butter or margarine 1/8 t Ground nutmeg 1 pk Reduced calorie cream cheese 1/2 c Sliced dates 1 t Vanilla extract 3/4 t Cornstarch Combine oats,butter,cinnamon and 1/4 tsp. nutmeg in a small bowl.Press mixture onto bottom and up sides of a 9" pie plate. Bake @ 425 degrees for 7 to 10 minutes,until lightly browned. Meanwhile,combine cottage cheese and cream cheese,eggs,dates, 1/3 cup pineapple juice,vanilla extract,orange zest and remaining nutmeg in a food processor or blender.Blend until well mixed. Pour into cooled crust and bake @ 350 degrees for 30 to 35 minutes until filling is set.Chill at least one hour. Combine remaining pineapple juice and cornstarch in a small saucepan.Heat to boiling.Boil 1 minute,stirring constantly,until thickened and clear.Arrange drained apricot halves on top of cheese filling and spoon pineapple glaze,evenly,over apricots. Refrigerate until glaze is set. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bake Cherry Chesse Pie Categories: Pies, Desserts Yield: 6 servings 1 ea 9" graham cracker crust 1 pk 8 oz softened cream cheese 1 c 14 oz. sweetened condensed; 1 x Milk ( not evaporated) 1/3 c Concentrated lemon juice 1 t Vanilla extract 1 c Cherry pie filling large mixer bowl,beat cheese until fluffy.Beat in Condensed lk until smooth.Stir in lemon juice and vanilla.Pour into ust.Chill 3 hours or until set.Top with desired amount of e filling before serving.Refrigerate leftovers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Banana Cream Pie Categories: Pies, Desserts Yield: 6 servings 1 ea Banana 2 pk (4 serv)banana or vanilla; 1 x Instant pudding 1 ea Baked 9" pie shell,cooked 2 1/2 c Cold milk 2 c Thawed kool whip topping Slice banana into pie shell.Prepare pie filling as directed on package for pie,using 2 1/2 cups milk.Fold in 1/2 cup of the Whipped topping and pour over banana in shell.Chill at least 3 hours.Top with remaining whipped topping;garnish with banana slices and mint,if desired MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Blackberry Pie Categories: Pies, Desserts Yield: 6 servings 1 3/4 c Unsifted all-purpose flour 2/3 c Vegetable shortening 1 c Sugar 1 x Dash salt 1/2 t Salt 1/3 c Cold water 1/4 c All-purpose flour 4 c Washed fresh blackberries Sift together flour and salt in a mixing bowl.Cut in shortening with a pastry blender until mixture resembles large coarse crumbs. Sprinkle water over flour mixture,using a fork to stir it in gently to make it gather into a ball (the less water the better - just enough to hold it together).Turn out onto a lightly floured board and shape with your hands into two balls,one slightly larger than the other.Chill dough for 1 hour,then roll out large ball to fit the bottom of a 9 or 10" pie dish.Now,mix sugar and all-purpose flour in a separate bowl,then add a dash of salt and stir in berries.Pour mixture into the empty pie shell,then roll out remaining ball of dough to make top crust.Crimp and trim edges,then slash the top crust in several places.Bake in a preheated 375 degree oven for 25 to 30 minutes or until golden brown.Makes 1 - 10" pie. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Blueberry Parfaits Categories: Low-cal, Desserts, Microwave Yield: 4 servings 1 c Blueberries 1 pt Yogurt, frozen, vanilla 1/4 c Apricot preserves 4 T Almonds; slivered (optional) 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: BOSTON CREAM PIE Categories: Pies, Desserts Yield: 14 servings 1 x -----------cake l----------- 1 c Sugar 2/3 c Milk 1 3/4 c All-purpose flour 1 x -------vanilla egg c-------- 1/3 c Cornstarch 2 1/2 c Milk 1 x --------chocolate g--------- 1 T Butter 1/4 c Milk 1/4 c Butter, softened 3 ea Large eggs 1 t Vanilla 2 t Baking powder 2/3 c Sugar 1/4 t Salt 4 ea Large egg yolks,lightly beat 3 ea 1 oz. chocolate squares 1/3 c Confectioners' sugar Prepare cake layers: Heat oven to 350 degrees.Grease and flour two 9" round cake pans.In large bowl with electric mixer at medium speed, beat 1/4 cup butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and baking powder about 4 minutes until thoroughly blended and smooth. Spoon batter into prepared pans;bake 30 minutes until wooden pick inserted in center of each layer comes out clean.Remove layers to wire racks to cool completely. Prepare egg custard: In 2 qt. saucepan,stir 2/3 cup sugar,cornstarch and salt until thoroughly mixed;slowly stir in 2 1/2 cups milk until smooth.Bring to boil over medium heat,stirring constantly;cook 1 minute until mixture boils rapidly and thickens.Remove from heat; very slowly pour lightly beaten egg yolks into hot mixture,stirring rapidly and constantly to blend and keep smooth.Return mixture to low heat;cook 1 minute longer.Do not allow to boil.Remove from heat;stir in 1 tbsp. vanilla.Cool completely,stirring frequently. Prepare chocolate glaze: In small heavy saucepan over very low heat, melt chocolate and 1 tbsp. butter,stirring frequently until blended and smooth.Remove from heat;stir in confectioners sugar and 1/4 cup milk until blended and smooth.Keep warm,covered. To assemble: Using sharp serrated knife,carefully cut cooled layers in half horizontally.Place one layer,cut side up,on serving platter; spread with 1/3 cooled custard.Repeat with remaining cake layers and custard,ending with cake layer,cut side down.Spoon warm glaze over top of cake,letting mixture drip down sides.Makes 12 to 16 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: BOURBON CREAM SAUCE Categories: Pies, Desserts Yield: 6 servings 3/4 c Half and half cream 1 pk 4 oz instant vanilla pudding 1/2 c Milk 2 T Bourbon or rum In a mixing bowl,whip together cream,milk,pudding mix and bourbon.Refrigerate until slightly thickened.Serve on or beside slices of pie.Makes 1 1/2 cups. Note: Combine remaining 1/2 pudding mix with 1 cup of milk to MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: BROWNIE BOTTOM BOURBON PIE Categories: Pies, Desserts Yield: 6 servings 1 x Brownie mix 3/4 c Sugar 1/4 c Cold water 3 c Heavy cream 5 ea Egg yolks 1 pk Envelope unflavored gelatin 1/2 c Bourbon Bake 1 brownie mix according to directions,but bake a few minutes less, in the bottoms of 2 pie tins. Beat egg yokes until thick and lemon colored.Slowly beat in sugar.Soften gelatin in cold water and add 1/3 of the bourbon. Heat this mixture of bourbon over boiling water until gelatin dissolves. Pour into yolks and stir briskly. Add remaining bourbon. Whip 1-cup of cream and fold into mixture. Pour filling into brownie crust and chill 4 hours. Top with remaining cream whipped with a pinch of salt & sugar to taste.Sprinkle shaved chocolate on top. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: BUBBLY BERRY LATTICE PIE Categories: Pies, Desserts Yield: 6 servings 1 qt Fresh blueberries or 1/4 c Flour, 1/2 c Sugar; divided 2 t Butter or margarine 2 pk (9 oz.) unsweetened frozen 1 ea 2 crust pie pastry, divided 2 t Lemon juice Preheat oven to 375 degrees.Place large size (14 X 20") oven cooking bag on large cookie sheet.In large bowl,coat blueberries with 3 tablespoons flour.Roll out pastry for bottom crust,fit into pan;sprinkle with 1 tablespoon sugar and remaining flour. Pour in blueberries;sprinkle with lemon juice and remaining sugar.Dot with butter.Add lattice top crust made with remaining pastry;slide pie into bag.Close bag with nylon tie;make 6 half-inch slits in top.Bake 1 hour or until syrup boils and crust is brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: BUTTERSCOTCH APPLE CRUMB PIE Categories: Pies, Desserts Yield: 6 servings 1 1/2 t Lemon juice 1/2 c Sugar 1 t Cinnamon 1 ea 9" unbaked pie shell 1 pk 6 oz. butterscotch chips 3/4 c All-purpose flour 4 c Pared,sliced tart apples 1/4 c All-purpose flour 1/8 t Salt 1 x ----------topping----------- 1/4 c Butter 1/8 t Salt Preheat oven to 375 degrees.In large bowl,combine lemon juice and apples;toss until well coated.Stir in sugar,flour,cinnamon and salt;mix well.Turn into 9" unbaked pie shell.Cover edges with aluminum foil.Bake @ 375 degrees for 20 minutes. TOPPING: Melt over hot(not boiling water,Nestle Butterscotch Flavored Morsels and butter;stir until smooth.Remove from heat;stir in flour and salt.Blend until mixture forms large crumbs.Remove foil from pie.Crumb mixture over top of hot apples.Bake @ 375 degrees 25 minutes longer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cantaloupe Fruit Salad Categories: Fruits, Low-cal, Desserts Yield: 6 servings 2 ea Med. cantaloupes * 1 c Raisins 1 c Finely chopped walnuts 1 x Low-fat yogurt 1 ea Large pineapple ** 1 c Fresh shredded coconut 1 ea Large apple *** * 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cantaloupe Melba Categories: Desserts, Fruits, Vegetarian Yield: 8 servings 2 c Fresh raspberries* 2 T Orange-flavored liqueur** 3 c Raspberry sherbet 1/3 c Sugar 2 ea Cantaloupes * 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Capirotada (Bread Pudding) Categories: Mexican, Desserts Yield: 6 servings 8 ea Slices toasted bread 1 c Sugar 1/2 t Nutmeg 1/4 t Salt 1 1/2 c Raisins 1 ea Whipped cream (optional) 2 c Water 1 t Cinnamon 1/2 t Cloves 1 1/2 c Grated cheddar 2 T Butter Toast the sliced bread, break into 2" pieces. Make a syrup of water, sugar, spices and salt. Bring to a boil and simmer for 10 minutes. BUtter an oblong baking pan. Layer bread, cheese, raisins and butter. Pour syrup over bread mixture and bake at 350 for 20 minutes or until syrup is absorbed. May be served warm or cold. If served warm, top with whipped cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CARAMEL PECAN PIE Categories: Pies, Desserts Yield: 6 servings 36 ea Kraft caramels 1/4 c Water 1/4 c Margarine 3/4 c Sugar 1/4 t Salt 1/2 t Vanilla 3 ea Eggs,beaten 1 c Pecan halves 1 ea 9 " unbaked pastry shell Melt caramels with water & margarine in a saucepan over low heat. Stir occasionally until smooth.Combine sugar,salt & eggs. Gradually add caramel sauce;Mix well. Stir in pecan halves & pour into pastry shell.Bake @ 350 degree for 40 minutes.Pie filling will appear soft,but becomes firm as it cools. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Caribbean Fudge Pie Categories: Chocolate, Desserts, Pies Yield: 6 servings 1/4 c Butter or margarine 3 ea Eggs; lg 2 t Instant coffee powder 1/4 c Unbleached flour 1 ea Unbaked 9" pie shell 3/4 c Brown sugar; firmly packed 12 oz Chocolate chips; melt & cool 1 t Rum flavoring 1 c Walnuts; coarsely chopped 1 x Walnut halves Cream the butter and brown sugar together in a bowl until light and fluffy, using an electric mixer at medium speed. Add the eggs, one at a time, beating well after each addition. Add the cooled chocolate, coffee powder, and rum flavoring, blending well. Stir in the flour and the chopped walnuts and turn into the unbaked pie shell. Arrange the walnut halves in a circle around the edge of the pie. Bake in a preheated 375 degree F. oven for 25 minutes or until set around the edge. Cool on a wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CHEESE PUDDING PIE Categories: Pies, Desserts Yield: 6 servings 1 x -------------c-------------- 1/2 c Chopped nuts 1 x -------------f-------------- 1 ea 16 oz cool whip topping 1 pk 6.75oz instant choc. pudding 1 c Flour 1 ea Stick butter 1 c Sugar 8 oz Cream cheese Mix crust and press into the pie pan.Bake @ 350 degrees for 20 minutes. Prepare chocolate pudding as directed on package.With a mixer, combine sugar and cream cheese.Fold in 1/2 of Cool Whip.Pour mixture onto crust.Add chocolate pudding.Top with remaining Cool Whip topping.Sprinkle with broken pecans.Refrigerate before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheesecake Cookies Categories: Desserts, Cookies Yield: 16 servings 5 T Butter, softened 1 c Flour 1 pk 8 oz cream cheese, softened 2 T Milk 1/2 t Vanilla 1/3 c Brown sugar, packed 1/2 c Sugar 1 ea Egg 1 T Lemon juice Heat over to 350. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8x8x2 inch baking dish; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares; serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CHERRY ALMOND PIE Categories: Pies, Desserts Yield: 8 servings 1/4 c Sugar 6 c Cherries,pitted 1 ea 9" pie shell 1 c Flour 1/3 c Butter 4 T Cornstarch 3 T Almond flavored liqueur 1 x ----------crumb t----------- 1/2 c Sugar 1/2 c Flaked coconut Combine sugar and cornstarch in saucepan.Add cherries and liqueur.Cook and stir over low heat until mixture thickens.Spoon into baked pie shell.Make topping:combine flour and sugar and cut in butter with pastry cutter,until texture of coarse meal. Stir in coconut.Sprinkle top of pie to within 2" of center.Bake @ 375 degrees for 10 to 12 minutes or until coconut is toasted. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CHERRY BERRY PIE Categories: Pies, Desserts Yield: 6 servings 1 x -------------c-------------- 1 t Salt 1/3 c Shortening 6 T Cold water 1 x ----------cherry l---------- 1/2 c Juice drained from cherries 1 T Plus 1 1/2 t. quick tapioca 1/2 t Almond extract 1 pk 8 oz. cream cheese,softened 1/2 t Almond extract 1/2 t Vanilla extract 1 c Fresh raspberries,drained 1 T Cornstarch 1 ea Egg white,lightly beaten 1 x Almonds chopped,optional 2 c All-purpose flour 1/4 t Baking powder 1/3 c Butter flavor shortening 2 t Vinegar 3 c Frozen pitted tart cherries 1/3 c Plus 1 tbsp. sugar,divided 1 T Cornstarch,divided 1/2 t Vanilla extract 1/2 c Confectioners sugar 1/3 c Chopped almonds 1 x --------raspberry l--------- 2 T Granulated sugar 1 x -------------t-------------- 1 x Granulated sugar 1 x Flake coconut,optional ~------------------------Cream Cheese Layer------------------------------- For Crust: Combine flour,salt and baking powder in a bowl.Cut in shortening and butter flavor shortening with a pastry blender (or 2 knives) until the flour is just blended in to form pea size chunks.Combine water and vinegar.Sprinkle over flour mixture,1 tbsp. at a time.Toss lightly with a fork until dough forms a ball.Divide dough in half.Press between hands to form two 5 to 6" pancakes. Flour rolling surface and pin lightly.Roll dough for bottom crust into a circle.Trim 1" larger than upside down 9" pie plate.Loosen dough carefully.Fold in quarters.Unfold.Press into pie plate.Trim edge even with pie plate. For Cherry Layer: Thaw and drain enough berries to yield 2 to 2 1/2 cups fruit and 1/2 cup juice.Combine cherries,1/3 cup granulated sugar,1 tbsp. tapioca,1 1/2 tsp. cornstarch,almond extract and vanilla extract in a large bowl.Combine 1/2 cup cherry juice,1 tbsp. granulated sugar,1 1/2 tsp. tapioca and 1 1/2 tsp. cornstarch in a small saucepan.Place on medium heat.Cook stirring constantly,3 or 4 minutes.Cool slightly.Pour over cherries.Mix gently until cherries are coated.Set aside. For Cream Cheese Layer: Combine cream cheese,confectioners sugar, almonds,almond extract and vanilla extract in a medium bowl.Beat at medium speed of electric mixer until well blended.Spread on bottom of unbaked pie shell. For Raspberry Layer: Combine raspberries,granulated sugar and cornstarch.Mix carefully.Spoon over cream cheese layer.If desired place raspberry mixture in a saucepan.Cook,briefly,until thickened.Cool until slightly warm before spooning over cream cheese layer. Heat oven to 400 degrees.Spoon cherry mixture over raspberries. Moisten pastry edge with water.Roll top crust same as the bottom.Cut into 10 - 1/2" strips.Place 5 strips evenly across filling.Fold every other strip back.Lay first strip across in opposite direction.Continue in this pattern,folding back every other strip each time you add cross strip.Trim ends of lattice strips even with crust.Press together.Fold edge under.Flute. For Topping: Brush pastry with egg white.Sprinkle lightly with granulated sugar.Bake @ 400 degrees for 15 minutes.Reduce temperature to 350 degrees.Bake 40 minutes.Sprinkle with chopped almonds and flaked coconut 5 minutes before end of baking time, if desired.Cool until barely warm or to room temperature before serving.Makes one 9" pie. Note: If using fresh cherries,use 3 to 4 cups in pie.Mash and press additional cherries through a sieve or colander to obtain 1/2 cup of juice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CHESS PIE Categories: Pies, Desserts Yield: 6 servings 1 ea 9" pie shell,unbaked 1 c Sugar 1 T Vinegar 1 T Flour 4 ea Eggs 1/4 c Butter, softened 1 T Cornmeal 1 t Vanilla Combine filling ingredients in mixing bowl;beat on high speed 3 to 5 minutes or until very well mixed.Pour into pastry shell. Bake @ 350 degrees 25 to 35 minutes or until golden brown and firm.Cool before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CHOCOLATE CHEESE PIE Categories: Pies, Desserts Yield: 6 servings 1 pk 8 oz. cream cheese,softened 3/4 c Sugar 2 ea Eggs 1/2 c Chilled whipping cream 1 c Cherry pie filling 1 pk 3 oz. cream cheese,softened 1/4 c Hershey's cocoa 1 t Vanilla extract 1 ea 8" packaged crumb crust Heat oven to 350 degrees.In large mixer bowl,combine cream cheese and sugar;beat well.Blend in cocoa,scraping sides of bowl and beaters frequently.Add eggs and vanilla;blend well.Blend in whipping cream. Pour into crust.Bake 35 to 40 minutes.(Center will be soft but will set upon cooling.Cool to room temperature.Cover and chill several hours or overnight.Garnish with cherry pie filling.Serve 6 to 8. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CHOCOLATE CRUMB PIE SHELL Categories: Pies, Desserts Yield: 6 servings 1 1/2 c Chocolate cookie crumbs 1 T Granulated sugar 1/4 c Butter, softened Mix ingredients until thoroughly blended.Press into a 9" pie pan.Bake @ 375 degrees for 8 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Mint Baked Alaska Categories: Mint, Chocolate, Desserts Yield: 12 servings 1 x -----------crust------------ 3 t Butter 1 x ----------filling----------- 2 T Corn syrup 3 pt Vanilla ice cream; softened 4 ea Egg whites; large 3/4 c Sugar 1 1/2 c Mint-chocolate chips;nestles 1 1/2 c Chocolate wafer crumbs 1 c Mint-chocolate chips;nestles 2 T Heavy cream 1 x ----------meringue---------- 1/2 t Cream of tartar CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs; stir until well blended. Press into bottom of 9-inch springform pan; freeze until firm. FILLING: Combine over hot (not boiling) water, remaining 1 cup of chips, corn syrup, and heavy cream. Stir until chips are melted and mixture is smooth. Cool to room temperature. In a large bowl, whip the ice cream until smooth but not melted. Gradually stir in chocolate mixture (flecks will appear in ice cream). Spoon into center of crust, mounding high in center and leaving 3/4-inch edge. Using spatula, smooth to form dome. Freeze until firm. Remove sides of pan. Preheat oven to 450 degrees F. MERINGUE: In a large bowl, combine egg whites and cream of tartar; beat until soft peaks form. Gradually add sugar, beat until stiff peaks form. Spread meringue over ice cream and crust to cover completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6 minutes or until lightly browned. Serve IMMEDIATELY ! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Mint Baked Custard Categories: Chocolate, Mint, Desserts Yield: 8 servings 1 1/2 c Milk; divided 1 c Sweetened condensed milk 1 c Mint-chocolate chips;nestles 2 ea Eggs; large Preheat oven to 350 degrees F. In a small saucepan, combine 1/2 c milk and the mint-chocolate chips. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Set aside. In a large bowl, combine remaining 1 c of milk, condensed milk, and eggs; beat until well blended. Add chocolate mixture; beat well. Pour into a 1-quart casserole. Fill a 13 x 9 x 2-inch baking pan with 4 cups of water. Place casserole in baking pan. Bake at 350 degrees F. for 50 to 55 minutes. Serve warm or cool completely. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Mint Ice Cream Categories: Mint, Chocolate, Desserts Yield: 4 servings 1 1/2 c Heavy cream 1/3 c Sugar 2 ea Egg yolks; large 1 c Milk 1 1/2 c Mint-chocolate chips;nestles 1/8 t Salt In heavy guage saucepan, combine 1 1/4 cups heavy cream, milk, sugar and 1 cup of mint chocolate chips. Cook over low heat, stirring with wire whisk, until chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat egg yolks and salt until thick. Gradually add chocolate mixture, beat until well blended. Chill 30 minutes. In a small heavy guage saucepan, combine remaining 1/2 cup of chips and 1/4 cup of heavy cream. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat and set aside. Pour chilled chocolate/egg mixture into an electric iceream freezer; churn until thick, about 25 minutes. Pour in reserved chocolate mixture; churn 10 seconds more. Remove dahser; cover and store in freeze until ready to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CHOCOLATE PECAN PIE Categories: Pies, Desserts Yield: 6 servings 4 ea Semisweet chocolate squares Follow recipe for Easy Pecan Pie.Melt 4 squares (1 oz. each) semisweet chocolate with margarine.Blend into recipe before baking. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CHOCOLATE PIE Categories: Pies, Desserts Yield: 12 servings 2 T Flour, (heaping) 1 c Sugar 1 c Large can evaporated milk 1/2 ea Stick margarine or butter 1/4 c Cocoa 2 ea Egg yolks 1 c Milk, 1 cup (mixed) 1 t Vanilla Mix flour,cocoa,sugar.Add egg yokes.Add milk a little at a time until you have the dry ingredients and eggs mixed well. Add vanilla and butter. Cook over medium heat until thick stirring constantly.Pour into baked pie shell. Top with meringue and brown. Makes 2 - 8 inch pies from filling. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Classic Mexican Flan Categories: Mexican, Desserts Yield: 8 servings 1/2 c Sugar 1 c Milk 3 ea Yolks of large eggs 1 t Vanilla extract 14 oz Can sweetened condensed milk 3 ea Large eggs plus 1/2 t Almond extract 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CLASSIC SOUR CREAM RAISIN PIE Categories: Pies, Desserts Yield: 6 servings 1 ea 8" unbaked pie shell 1 c Dairy sour cream 1 t Vanilla 1/4 t Nutmeg 1/2 c Sour cream for topping (opt) 1 c All-purpose flour 1/3 c Shortening 2 ea Large eggs 3/4 c Sugar 1/4 t Salt 1 c Raisins 1 x -----------pie s------------ 1/2 t Salt 3 T Cold milk Beat eggs,1 cup sour cream,sugar,vanilla,salt and nutmeg together until well blended.Stir in raisins.Pour into pie shell. Bake,below oven center,in moderate hot oven (375 degrees) for 40 minutes,just until set.Cool.If desired,top servings with sour cream. Combine flour with salt.Cut in shortening until particles are pea size.Sprinkle with milk to make a stiff dough.Roll on lightly floured board or cloth to fit a 8" pie tin.Fold edge under and flute rim. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: COCONUT CREAM PIE Categories: Pies, Desserts Yield: 6 servings 1/2 c Sugar 1/8 t Salt 1 1/2 c Scalded milk 1 t Vanilla extract 1 ea 9" baked pie shell 5 T All-purpose flour 1/4 c Cold milk 3 ea Egg yolks 1 c Shredded coconut Blend sugar,flour and salt with the cold milk.Add scalded milk, gradually,stirring constantly.Cook on a low heat until thick.Add beaten egg yolks.Cook 2 minutes longer.Remove from heat.Add vanilla extract and coconut.Cool then pour into previously baked pie shell.Cover with meringue (recipe follows).Makes one 9" pie. Meringue: use 3 egg whites to cover a 9" pie shell.Use 2 level tablespoons granulated sugar for each egg.Beat egg whites until stiff.(They should be glossy on top and when you invert the bowl, they should remain in place.)Fold in the sugar,gradually.Cover the pie with meringue. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: COTTAGE CHEESE PIE Categories: Pies, Desserts Yield: 6 servings 1 1/2 c Creamed cottage cheese 1/2 c Sugar 1 T Flour 2 ea Eggs 1/2 c Chopped nuts 4 T Melted butter 1/4 t Salt 1 ea Lemon rind (grated) 1/2 c Raisins 1/4 c Milk Press the cheese through a sieve 2 times. Add the butter, sugar,salt,flour,lemon rind,unbeaten egg yolks,chopped raisins,nuts and milk. Stir well.Beat the egg whites until stiff.Fold into cheese mixture.Bake in moderately hot oven (400 degrees) for 30 minutes or until browned and firm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: COUNTY FAIR BANANA CREAM PIE Categories: Pies, Desserts Yield: 12 servings 1 x -----------nut c------------ 1 c Butter, softened 1 ea Egg,beaten 1 x --------chocolate l--------- 1 ea Stick unsalted butter 1 t Vanilla 1 c Milk 1 c Sugar 3 T Unsalted butter 2 ea Bananas 2 c Heavy cream 2 c Pecans 3 c Flour 1/2 c Sugar 1 c Chocolate chips 1 T Light corn syrup 1 x ----------banana c---------- 4 ea Egg yolks 5 T Flour 1 T Rum or 1 tsp. vanilla 1 x Juice of 1/2 lemon 1 x Chopped pecans,optional For the crust: Chop pecans very fine,preferably in a food processor fitted with a metal blade.Place in bowl with other crust ingredients and mix until well blended.Divide in half and press into the bottom of 2 pie pans.Chill 30 minutes. Bake the pie crusts for 25 minutes @ 350 degrees.Cool completely. For chocolate layer:Melt chocolate with butter and corn syrup in the top of a double boiler set over hot,not boiling water.Stir frequently. Remove from heat and cool,then stir in vanilla.Divide between cooked pie crusts and spread evenly. For Filling:Heat milk in a medium size saucepan over medium heat to scald.Beat the egg yolks and gradually add sugar.Then beat in flour. Gradually stir in hot milk.Transfer to medium saucepan and cook,stirring constantly over medium high heat(use a whisk).The mixture will lump as it begins to thicken.Bring the mixture to a boil and boil 1 minute,stirring constantly.Remove from the pan from heat and continue to stir until the mixture is smooth.Then,beat in butter and optional rum.Cool to room temperature. Peel the bananas,slice very thin and toss with lemon juice.Whip 1 cup of the cream until it is firm but not stiff.Mix about 1/4 of the cream into the cooled egg mixture to lighten it,then fold the remaining cream and bananas into egg mixture.Fill the pastry shells with banana cream and smooth to even.Beat remaining cream until stiff. Spoon around edge of the pies and sprinkle with chopped pecans,if desired.Makes 2 pies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CRANBERRY MINCE PIE Categories: Pies, Desserts Yield: 6 servings 2/3 c Sugar 2/3 c Water 1 x Pastry for 2 crust pie 1 ea Egg yolk mixed w/ 2 t. water 2 T Cornstarch 1 1/2 c Fresh cranberries,rinsed 1 ea Jar ready for use mincemeat In saucepan,combine sugar and cornstarch;add water.Over high heat,cook and stir until boiling.Add cranberries;return to a boil.Reduce heat;simmer 5 to 10 minutes,stirring occasionally. Turn mincemeat into pastry lined 9 or 10" pie plate.Top with cranberries.Cover with vented top crust;seal and flute.Brush egg mixture over crust.Bake @ 425 degrees in lower half of oven 30 minutes or until golden brown.Cool.Decorate with Egg Nog cream (recipe follows).Makes one 9 or 10" pie. Egg Nog Cream: In large bowl,combine 1 1/2 cups canned Borden Egg Nog,chilled and one 4 serving size package instant vanilla flavor pudding mix;blend well. Fold in 1/2 pint whipping cream,whipped.Chill. Use as topping for pie,cake or fruit.Makes about 3 1/2 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CRANBERRY PEAR PIE Categories: Pies, Desserts Yield: 8 servings 1 x -------------p-------------- 1 T Sugar 10 T Butter, cold 7 T Ice water 2/3 c Sugar 3 lb Pears,diced 1/2 t Grated lemon peel 3 T Cornstarch 1/2 t Vanilla extract 2 1/4 c All purpose flour 1 t Salt 3 T Shortening 1 x -------------f-------------- 1 x Water 1 1/2 c Cranberries 1/4 t Salt 1 T Butter Pastry: Filling: MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CREAM RAISIN PIE Categories: Pies, Desserts Yield: 6 servings 1 c Sour cream 1 c Raisins 1 ea 8" unbaked pie shell 1 c Sugar 1 ea Egg Mix first 4 ingredients thoroughly and pour into unbaked pie shell.Bake @ 275 degrees 90 minutes,until filling is golden brown.Makes 1 - 8" pie. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CRUMB CRUST Categories: Pies, Desserts Yield: 6 servings 1 c Flour 1 x Inch of salt 6 t Butter or margarine 1 t Cinnamon or nutmeg Combine above ingredients in a small bowl.Mix thoroughly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CRUMB PIE SHELL Categories: Pies, Desserts Yield: 6 servings 1 1/2 c Chocolate cookie crumbs 1 T Granulated sugar 1/4 c Butter, softened Mix ingredients until thoroughly blended.Press into a 9" pie pan.Bake @ 375 degrees for 8 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CUSTARD PIE Categories: Pies, Desserts Yield: 6 servings 2 ea Eggs,slightly beaten 2 c Sugar 1 t Vanilla 2 T Milk 1/2 c Flour 4 c Rhubarb Combine ingredients;pour into 9" pastry-lined pan or pie plate. Bake @ 400 degrees 10 minutes.Then bake @ 300 degrees 50 to 60 minutes.Cool.Top with whipped cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: DELICIOUS KEY LIME PIE Categories: Pies, Desserts Yield: 6 servings 1 T Plain gelatin 1/4 t Salt 1/2 c Key lime,strained 1 t Grated lime peel 1 ea Baked graham cracker crust 1 c Sugar 4 ea Eggs,separated 1/4 c Water 1 c Heavy cream,whipped Mix the gelatin,half of the sugar and the salt in a saucepan.In another pan,beat the egg yolks well.Add the lime juice and water to the egg yolk mixture.Stir the egg yolk mixture into the gelatin mixture.Cook over low heat,stirring constantly,just until the mixture comes to a boil.Remove from heat;stir in grated peel.Chill,stirring occasionally,until the mixture mounds slightly when dropped from a spoon. Beat the egg whites until soft peaks form.Gradually,add the remaining sugar,beating until stiff.Fold into the chilled gelatin mixture.Fold in whipped cream (reserve some for topping,if desired).Pour into the baked crust.Chill until firm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Divine Triple Chocolate Pie Categories: Chocolate, Pies, Desserts Yield: 6 servings 1 x ----chocolate pie shell----- 1/4 t Salt 1/2 oz Semi-sweet chocolate; grated 1 x ------------pie------------- 1 x Unflavored gelatin; 1 env. 1 c Milk 3 oz Baking chocolate; cut up 1/4 t Cream of tartar 1 c Heavy cream; whipped 1 x Sweetened whipped cream 1 c Unbleached flour; sifted 1/3 c Vegetable shortening 2 t Cold water 1/4 c Sugar 1/4 t Salt 3 ea Eggs; lg, separated 1/2 t Vanilla 1/4 c Sugar 1 x ----------garnish----------- 1/2 oz Semi-sweet chocolate CHOCOLATE PIE CRUST: Sift the salt and flour into a bowl and cut in the shortening, using a pastry blender, until coarse crumbs form. Add the chocolate and water, tossing with a fork, until the dough forms. Press the dough firmly into a ball and then roll out on a lightly floured surface into a 13-inch circle. Loosely fit the dough into a 9-inch pie plate and trim the edge so that there it reaches 1 inch beyond the rim of the pie plate. Fold the extra under the edge of the crust to from a ridge. Flute the edge and prick the entire surface of the pie shell with a fork. Bake at 400 degrees F for 12 minutes or until a golden brown. Cool on a rack. CHOCOLATE PIE: Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart saucepan. Stir in the milk and slightly beaten egg yolks. Add 3 (1 oz) squares of unsweetened chocolate and cook over low heat, stirring constantly, until the chocolate melts and the gelatin dissolves. Remove from the heat and stir in the vanilla. Chill in the refrigerator, stirring occasionally, until the mixture is the consistency of unbeaten egg whites. Remove the chocolate mixture from the refrigerator and set aside Immediately beat the egg whites and cream of tartar, in another bowl, until foamy, using an electric mixer set on high speed. Gradually add the 1/4 cup of sugar, 1 Tbls at a time, beating well after each addition. Continue beating until stiff, glossy peaks form when the beaters are slowly lifted. When the chocolate mixture mounds slightly when dropped from a spoon, beat until smooth, using an electric mixer at medium speed. Fold the egg white mixture into the chocolate mixture; then fold in the whipped cream. Chill in the refrigerator until the mixture mounds well when spooned. Turn into the chocolate pie shell. Chill in the refrigerator for 2 hours or until set. To serve, decorate the pie with puffs of sweetened whipped cream. Grate and sprinkle the chocolate over the whipped cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: DUTCH APPLE PIE Categories: Pies, Desserts Yield: 8 servings 1 ea Graham cracker pie crust 1/4 t Salt 1/4 t Ground nutmeg 5 1/2 c Peeled,sliced cooking apples 1/2 c Sugar 1/4 c Sugar 1/3 c Butter, room temperature 1 ea Large egg yolk,slightly beat 1/2 t Ground cinnamon 3/4 c All-purpose flour 1 T Lemon juice 1/4 c Light brown sugar,packed 1/4 c Light brown sugar,packed 3 T All-purpose flour Preheat oven @ 375 degrees.Brush bottom and sides of crust evenly with egg yolk;bake on baking on baking sheet until light brown,about 5 minutes.Remove crust from oven. Combine sliced apples,lemon juice,1/2 cup sugar,1/4 cup brown sugar, 3 tablespoons flour,salt,cinnamon and nutmeg.Mix well and spoon into crust.Mix remaining flour,sugar,brown sugar and butter with fork until crumbly.Sprinkle topping mixture evenly over apples. Bake on baking sheet until topping is golden and filling is bubbling; about 50 minutes.Cool thoroughly on wire rack,at least 4 hours.Serve at room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: EASY KARO PECAN PIE Categories: Pies, Desserts Yield: 8 servings 3 ea Eggs,slightly beaten 1 c Sugar 1 t Vanilla 1 ea 9" unbaked pie shell 1 c Karo corn syrup 2 T Margarine, melted 1 1/2 c Pecan halves In a large bowl,stir first 5 ingredients until well blended. Stir in pecans.Pour into pie shell.Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.Cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: EASY MILKY WAY PIE Categories: Pies, Desserts Yield: 6 servings 1 c 21 oz. cherry pie filling 4 ea 1 1/2 oz. milky way bars 1 ea 9" pie crust,chilled 4 t Lemon juice 1/3 c Chopped nuts Add the lemon juice to pie filling.Place in pie shell.Thinly slice candy bars over top.Sprinkle with nuts.Bake in a preheated 450 degree oven for 10 minutes.Reduce temperature to 350 degrees. Continue baking 10 to 15 minutes more.Cool and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: FASHIONED SWEET POTATO PIE Categories: Pies, Desserts Yield: 6 servings 1/2 c Butter, softened 1 c Mashed,cooked sweet potatoes 1/3 c Corn syrup 1/2 t Salt 1 ea Unbaked pie shell 1/2 c Packed brown sugar 3 ea Eggs,lightly beaten 1/3 c Milk 1 t Vanilla extract Cream butter and brown sugar in bowl until light and fluffy.Blend in sweet potato and eggs.Add next 4 ingredients;mix well.Pour into pie shell.Bake in a 425 degree oven for 10 minutes.Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Festive Pumpkin Pie Categories: Cheese, Desserts, Pies Yield: 6 servings 8 oz Cream cheese; softened, 1 pk 1 t Cinnamon; ground 1/2 t Salt 3 ea Eggs; lg 1 c Milk 1 ea Unbaked 9-inch pie shell 2 t Sugar 3/4 c Brown sugar; firmly packed 1/2 t Ginger, ground 1/4 t Cloves; ground 1 c Pumpkin; mashed, canned 1 t Vanilla 1 c Dairy sour cream Cream the cream cheese, brown sugar, spices and salt together, in a bowl, until they are light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the pumpkin, milk, and vanilla. Pour the mixture into the unbaked pie shell. Bake in a preheated 375 degree F. oven for 45 to 50 minutes or until a knife inserted halfway between the edge and center comes out clean. Cool slightly on a wire rack. Meanwhile blend the sour cream and sugar together and spread over the top of the warm pie. Return the pie to the oven and bake an additional 3 to 5 minutes or just until the topping is set. Cool on a wire rack. Cover and chill in the refrigerator before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: FLORIDA KEY LIME PIE Categories: Pies, Desserts Yield: 8 servings 1 x -------------c-------------- 2 T Sugar 1 x -------------f-------------- 1/2 c Freshly squeezed lime juice 1/8 t Salt 2 1/2 c Heavy cream 1 1/4 c Graham cracker crumbs 1/3 c Butter, melted 5 ea Large egg yolks 1/3 c Sugar 2 T Coarsely grated lime peel 1 ea Small lime,sliced,optional Prepare crust: Heat oven to 375 degrees.In 9" pie plate combine graham cracker crumbs and 2 tbsp. sugar;stir in butter until blended. Press mixture firmly and evenly over bottom and sides of pie plate; bake 10 minutes until browned.Cool completely on wire rack. Prepare filling: In top of double boiler using wire whisk,beat egg yolks,lime juice,1/3 cup sugar and salt until well blended.Set over simmering water;cook about 5 minutes,stirring constantly until mixture is thick enough to coat back of metal spoon.Remove from heat; stir in 1 tbsp. grated lime peel.Refrigerate mixture about 45 minutes until cool.Meanwhile,in large bowl with electric mixer at medium speed,beat cream until soft peaks form.Set 1 cup whipped cream aside for garnish;fold cooled lime mixture into remaining cream.Spoon filling into prepared crust;refrigerate at least 2 hours until set. To serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle cream with remaining 1 tbsp. lime peel.Garnish with lime slices,if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: FLUFFY STRAWBERRY PIE Categories: Pies, Desserts Yield: 6 servings 1 pk 4 serving strawberry gelatin 3/4 c Boiling water 1/2 c Ice cubes 1 pk Vanilla instant pudding 3/4 c Cold milk 3 1/2 c Cool whip whipped topping 1 pt Strawberries,hulled & sliced 1 ea Baked 9" pie shell,cooled Completely dissolve gelatin in boiling water.Add ice cubes and stir until melted.Prepare pie filling mix with 3/4 cup milk as directed on package fad about 2 minutes.Blend in gelatin.Chill,if necessary,until thickened.Fold in 2 cups of the whipped topping and strawberries.Pour into crust.Freeze 1 hour or chill in refrigerator 3 hours before serving.Garnish with remaining whipped topping and additional strawberries,if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: FOUR-LAYER LEMON PIE Categories: Pies, Desserts Yield: 8 servings 1 x ----------first l----------- 1/2 c Vegetable oil 5 T Milk 8 oz Cream cheese, softened 1 c Powdered sugar 6 oz Instant lemon pudding mix 1 x ----------fourth l---------- 1 1/2 c Flour 2 T Sugar, (heaping) 1 x ----------second l---------- 4 oz Whipped topping 1 x ----------third l----------- 3 c Milk 4 oz Whipped topping First Layer: Mix all ingredients together and pat into a pie pan. Bake in a preheated 400 degree oven until browned,8 to 10 minutes. Second Layer: Beat together and pour into pie shell.Chill. Third Layer: Mix until thickened and pour on cream cheese layer.Chill. Fourth Layer: Cover pie with 4 oz. whipped topping.Chill until serving time MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: French Pear Pie Categories: Desserts, Fruits, Pies Yield: 6 servings 6 c Bartlett pears; * 1/2 t Lemon rind 1 x ----spicy crumb topping----- 1/2 c Sugar 1/2 t Ginger, ground 1/4 c Butter or margarine 3 t Orange juice; frozen, conc. 1 ea Unbaked 9-inch pie shell 3/4 c Unbleached flour 1 t Cinnamon; ground 1/8 t Salt * The Bartlett Pears should be pared and thinly sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the pears, orange juice concentrate and lemon rind in a bowl and toss lightly. Arrange the pear mixture in the unbaked pie shell. Prepare the Spicy Crumb Topping and sprinkle over the pear mixture. Bake in a preheated 400 degree F. oven for 40 minutes or until the pears are tender. Cover loosely with aluminum foil after 30 minutes if the top becomes too brown. Cool on a wire rack before serving. SPICY CRUMB TOPPING: Combine the flour, sugar, spices and salt in a bowl. Cut in the margarine, using a pastry blender, until the mixture is crumbly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fresh Strawberry Pie Categories: Desserts, Pies Yield: 6 servings 1 ea Baked 9-inch pie shell 1 T Cornstarch 3 oz Strawberry gelatin 1 1/2 c Water 1 1/4 c Sugar 3 T Lemon juice 1 qt Fresh strawberries Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set. Serve with whipped cream if desired. Refrigerate leftovers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: FROSTY PUMPKIN ICE CREAM PIE Categories: Pies, Desserts Yield: 10 servings 1 qt Vanilla ice cream 1/4 c Granulated sugar 1 ea 9" baked graham crust 1 x Walnut chocolate candies,opt 1 c Canned pumpkin 1 t Pumpkin pie spice 1 c Heavy cream,stiffly beaten In large bowl,working quickly,combine ice cream,pumpkin,sugar and pumpkin pie spice;stir gently but thoroughly to blend. Spread ice cream mixture evenly in prepared crust;freeze until firm,at least 1 hour or overnight.To serve:Swirl whipped cream decoratively around edge of pie;top with walnut shaped chocolate candies,if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: FROSTY RICOTTA CHEESE PIE Categories: Pies, Desserts Yield: 6 servings 1 c 6oz orange juice concentrate 1 c Ricotta cheese 3 c Non dairy whipped topping 1/8 t Orange food coloring (opt.) 1 pt Vanilla ice cream,softened 2/3 c Raspberry jam 2 ea Graham cracker pie crust In a large mixing bowl,beat frozen orange juice concentrate for about 45 seconds.Spoon in softened ice cream and blend.Fold in whipped topping,Ricotta cheese and food coloring,if desired. Blend until smooth.Place bowl in the freezer for 15 to 20 minutes until mixture will mound.Carefully,spread 1/3 cup raspberry jam over bottom of each pie crust.Spoon Ricotta mixture into crusts; do not over fill.Cover,loosely,with several layers of plastic wrap and freeze until firm,at least 6 hours or overnight.Let stand for 20 to 30 minutes at room temperature before serving.Garnish with peach slices,raspberries and mint sprigs,if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: FROZEN CITRUS PIE Categories: Pies, Desserts Yield: 6 servings 1 c 6 oz. lemonade concentrate 3 1/2 c Thawed whipped topping 1 x Yellow food coloring,opt. 1 pt Vanilla ice cream,softened 1 ea Ready graham cracker crust Place concentrate in large mixing bowl and beat about 30 seconds. Gradually,spoon in ice cream and blend.Fold in whipped topping and add food coloring,whipping until smooth.Freeze,if necessary,until mixture will mound.Spoon in pie crust.Freeze until firm,at least 4 hours.Store any leftover pie in freezer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Frozen Lemon Souffle Categories: Desserts Yield: 6 servings 1 1/2 c Sugar 1 ea Env. unflavored gelatin 2/3 c Lemon juice or lime juice 1/2 pt Whipping cream, 1 cup 3 T Cornstarch 1 c Water 3 ea Large egg whites 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: FRUIT TOPPED CHEESE PIE Categories: Pies, Desserts Yield: 6 servings 1 pk 8 oz. cream cheese,softened 1 3/4 c Cool whip whipped topping 1 c Canned cherry pie filling 1/3 c Sugar 1 ea Graham cracker crumb crust Beat cheese and sugar until creamy.Mix in topping.Spoon into the crust;add pie filling around the edge of the pie.Chill at least 3 hours.Garnish with additional whipped topping,if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: FUDGE PECAN PIE Categories: Pies, Desserts Yield: 8 servings 1 ea 9" unbaked pie shell 1/3 c Hershey's cocoa 1/4 t Salt 3/4 c Light corn syrup 1 c Pecan halves 1/3 c Butter or margarine 2/3 c Sugar 3 ea Eggs,slightly beaten 1 c Chopped pecans,optional Heat oven to 375 degrees.Melt butter over low heat;add cocoa and stir until smooth.Remove from heat;cool slightly.Stir in sugar,salt,eggs and corn syrup.Blend thoroughly.Stir in chopped nuts,if desired.Pour into unbaked pie shell.Place pecan halves over top.Bake for 40 minutes.Cool.Let stand 8 hours before serving.Garnish with sweetened whipped whipping cream or whipped topping. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: GEORGIA PEACH PIE Categories: Pies, Desserts Yield: 10 servings 1 x -------------c-------------- 1/4 t Salt 1 x -------------f-------------- 1/2 c Sugar 2 T Freshly squeezed lemon juice 2 T Milk 2 c All-purpose flour 3/4 c Butter 8 ea Peaches,peeled,1" slices 1/4 c All-purpose flour 1 t Grated lemon peel Prepare Crust: In large bowl,combine 2 cups flour and salt;using pastry blender or two knives,cut in butter until mixture resembles coarse crumbs.Sprinkle 5 to 6 tbsp. cold water,1 tbsp. at a time,over flour mixture;toss with fork to blend lightly but evenly.When mixture forms ball,knead gently 2 or 3 times.Divide dough in half.On lightly floured surface roll our half dough to 12" circle;fit into 9" pie plate;trim,leaving 1" overhang.Roll out remaining half dough to 12" circle;using sharp knife cut circle into ten strips,each about 1" wide;set aside.Heat oven to 375 degrees. Prepare filling: In large bowl,combine peaches,sugar,1/4 cup flour,lemon juice and grated peel;toss well.Pour filling into prepared crust.Arrange reserved strips of dough in lattice pattern over filling;trim strips to match lower of crust overhang.Dampen overhang lightly with water;turn up over ends of strips and seal.Flute edge decoratively.Brush lattice strips and edge of crust with milk;bake 50 minutes until bubbling and crust is golden brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Glazed Fresh Strawberry Pie Categories: Desserts, Fruits, Pies Yield: 6 servings 3 pt Strawberries; fresh, hulled 3 1/2 t Cornstarch 1 x Red food coloring; a few dr 1 x Sweetened whipped cream 1 c Sugar 1/2 c Water 1 ea Baked 9" pie shell Mash 1 pt of the strawberries, using a fork, and set aside. Combine the sugar and cornstarch in a 3 quart sauce pan. Stir in the water and mashed berries. Cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. Remove from the heat and stir in the food coloring. Cool to room temperature. Fold in the remaining 2 pts of strawberries and turn into the baked pie shell. Chill in the refrigerator at least 2 hours. To serve, top with puffs of sweetened whipped cream MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: GOLDEN APPLE PIE WITH RUM SAUCE Categories: Pies, Desserts Yield: 6 servings 7 ea Apples, golden delicious 2 T Flour 1/4 t Salt 1 x Pastry for a 2 crust 9" pie 2 T Rum 1/4 c Brown sugar 1/2 t Cinnamon 1/8 t Nutmeg 1/4 c Chopped nuts 2 T Butter Combine apples with brown sugar,flour,spices and salt.Place in a 9" pastry lined pie plate.Flute edges of crust.Sprinkle apples with nuts and rum;dot with butter.Roll out remaining pastry.Cut into 3/4" strips.Arrange strips in a lattice pattern,atop of pie. Bake @ 425 degrees for 50 to 60 minutes or until apples are tender.Cover top of pie with foil part way through baking time to prevent over browning of crust.Serve with Rum Sauce. RUM SAUCE: Combine 1 cup sugar,3/4 cup water and 1/2 tsp. of cinnamon in medium size saucepan.Bring to a boil.Boil 5 minutes over medium high heat,stirring constantly.Gradually,blend together 2 tbsp. cornstarch and a 1/4 cup of cold water.Stir into hot sugar mixture.Cook and stir until thickened.Stir in 1/2 cup rum;cool slightly.Serve warm with pie. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: GRAND PRIZE WINNING MAPLE WALNUT MOUSSE PIE Categories: Pies, Desserts Yield: 8 servings 3 ea Eggs,separated 3/4 c Maple syrup 1 c Walnut meats,chopped 1 ea Chocolate crumb pie shell 1/8 t Salt 2 c Kool whip 2 T Semi-sweet chocolate,shaved Beat egg yolks until lemon colored.Add salt and maple syrup. Cook in top of double boiler until yolk mixture thickens.Cool. Beat egg whites until stiff.Combine maple mixture,egg whites, and 2/3 of the Kool Whip,using a folding motion.Fold in 3/4 cup of the nut meats.Scrape into baked pie shell.Cover with remaining whipped topping.Sprinkle with remaining nut meats and chocolate shavings.Freeze for a minimum of four hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: GREEN TOMATO MINCED MEAT Categories: Pies, Desserts Yield: 6 servings 1 lb Cubed stew beef 20 ea Green tomatoes, cored 1 1/2 lb Raisins 3/4 c Any sweet fruit juice 6 T Orange rind 1 T Cloves 1 t Ginger 1 x Brandy,if desired 1/2 c Suet 18 ea Tart apples,peeled 3 T Cinnamon 3/4 c Minced citron 3 t Salt 1 1/2 t Allspice 1 c Beef stock 1/2 to 1 t nutmeg Cover meat with water and simmer until tender.Force meat,suet, tomatoes and apples through coarse food chopper.Add remaining ingredients(except brandy) and simmer 1 hour,stirring frequently. Fill 3 hot,sterilized 1 quart jars.Place 2 tbsp. brandy on top, if desired.Seal.Store in cool place. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: HERSHEY BAR PIE Categories: Pies, Desserts Yield: 6 servings 1 ea Graham cracker pie crust 6 ea 1.35 oz. hershey bars w/nuts 1/2 pk 9 oz. whipped topping 1/2 c Milk 21 ea Large marshmallows (18-24) Place milk,candy bars and marshmallows in top pan of double boiler.Melt.(or just use a large pan set in a pan of boiling or simmering water.Chocolate will stick and burn if pan is next to the burner.) When melted,set out of water to cool completely.Fold topping into chocolate.Pour into pie crust and chill in refrigerator for at least 3 hours or until ready to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: HONEY CRUNCH PECAN PIE Categories: Pies, Desserts Yield: 6 servings 1 x ----------crisco c---------- 1/2 t Salt 4 T Cold water 4 ea Eggs,slightly beaten 1/4 c Granulated sugar 1/2 t Salt 1 T Bourbon 1 c Chopped pecan nuts 1/3 c Brown sugar,packed 3 T Honey 1 1/3 c All-purpose flour 1/2 c Butter flavor shortening 1 x -------------p-------------- 1/4 c Brown sugar,packed 1 c White corn syrup 1 t Vanilla extract 2 T Butter, melted 1 x ----------crunch t---------- 3 T Butter 1 1/2 c Pecan halves Preheat oven to 350 degrees.For crust:Combine flour and salt in mixing bowl.Cut in shortening with pastry blender or 2 knives until mixture is uniform.Sprinkle in water,1 tbsp. at a time, until dough forms a ball. On lightly floured surface,roll crust into circle 1/8" thick and about 1 1/2" larger than inverted 9" pie plate.Gently,ease dough into pie plate,being careful not to stretch the dough.Fold pastry edge under to make double thickness around rim.Flute as desired. For Filling:Combine all ingredients except pecans.Mix well.Fold in chopped pecans;spoon filling into unbaked pastry shell.Bake @ 350 degrees 50 to 55 minutes.During last 30 minutes of baking,cover edge of pastry shell with aluminum foil to prevent over browning. For Topping:Combine sugar,butter and honey in medium saucepan. Cook over medium heat until sugar dissolves,about 2 to 3 minutes. Stir constantly.Add pecan halves.Stir until pecans are well coated. During last 10 minutes of baking,remove pie from oven;spread crunch topping evenly over top.Return pie to oven;bake remaining 10 to 12 minutes or until topping is bubbly and golden brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: HOOSIER HARVEST APPLE PIE Categories: Pies, Desserts Yield: 6 servings 1 x -------------c-------------- 2 t Granulated sugar 3/4 c Butter flavor shortening 1 ea Small egg,lightly beaten 1 x Sugar and cinnamon 1/3 c Firmly packed brown sugar 1/2 t Cinnamon 6 c Peeled,sliced tart apples 1 x -------------g-------------- 1 x Granulated sugar 2 c All-purpose flour 1 t Salt 1/4 c Cold water 1 1/2 t Apple cider vinegar 1 x -------------f-------------- 1/3 c Granulated sugar 1 T Butter flavor shortening 3 T Apple cider, fresh 1 x Milk Heat oven to 375 degrees.For crust: Combine flour,granulated sugar and salt in a bowl.Cut in butter flavor shortening,using a pastry blender or 2 knives until all flour is blended in to form pea size chunks.Combine water,egg and vinegar.Pour into flour mixture.Mix lightly with a fork until dough form a ball.Divide dough in half.press between hands to form two 5 to 6" pancakes. Wrap in plastic or aluminum foil.Refrigerate. Flour rolling surface and pin lightly.Roll dough for bottom crust into a circle.Trim 1" larger than upside down 9" pie plate. Loosen dough carefully.Fold into quarters.Unfold.Press into pie plate.Trim edge even with pie plate. For Filling: Combine brown sugar,granulated sugar,flour and cinnamon.Cut in butter flavor shortening with a fork until crumbs form.Toss apples with crumb mixture.Pour into unbaked pie shell. Sprinkle cider over filling. Roll top crust same as bottom.Use a cookie cutter to make a cut out in the center.Remove cut out.Sprinkle lightly with sugar and cinnamon.Bake separately.Place on top of pie halfway through the baking time.Moisten edge of bottom crust.Lift top crust onto the filled pie.Press edges together.Cut even with the edge of pie plate.Use tiny apple cutter to make vents in top crust for escape of steam.Use cutter to make additional tiny apple cut outs from extra pastry.Brush rim with water.Press apple cut outs gently in place all around edges. For Glaze: Brush top with milk.Sprinkle with the granulated sugar.Bake @ 375 degrees for 30 to 40 minutes.Cover edge of pie with foil the last 10 minutes,if necessary to prevent over browning.Cool until barely warm or to room temperature before serving.Makes one 9" pie. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: HUCKLEBERRY PIE Categories: Pies, Desserts Yield: 6 servings 3 c Fresh or frozen huckleberrie 1 c Sugar, (scant) 1/2 t Almond extract 1 ea Pastry for double crust pie 1 c Grated apple 2 T Flour 1 x Dash of salt * This does not alter the flavor, but stretches the berries Measure ingredients into a two quart mixing bowl and mix well.Pour into unbaked pie shell.Cover with top crust and bake @ 375 degrees for about one hour or until nicely browned.Makes one 9" pie. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: ILLINOIS APPLE PIE Categories: Pies, Desserts Yield: 6 servings 1 x -------------c-------------- 1/4 t Salt 1/2 c Ice water 1/4 c Sugar, white 6 c Tart apples,peeled & sliced 1/2 c Brown sugar 2 T Lemon juice 1/4 t Nutmeg 2 c Level cups all-purpose flour 1 c Evel cup crisco shortening 1/4 c Milk 1 x ----------apple f----------- 1/2 c Sugar 1 t Cinnamon 1/4 t Salt 1 T Butter Preheat oven to 450 degrees.For crust,combine flour and salt in mixing bowl.Cut in shortening with pastry blender or 2 knifes until mixture is uniform.Add water;toss lightly with a fork until dough forms a ball.Divide dough into 2 parts. On lightly floured surface,roll bottom crust into circle 1/8" thick and about 1 1/2" larger than inverted 9" pie plate.Gently, ease dough into pie plate,being careful not to stretch dough.Trim edge even with pie plate. For apple filling:Combine all ingredients in mixing bowl.Stir until mixed well.Spoon into unbaked pie shell. Use remaining half of dough to roll top crust,as instructed for bottom crust.Lift onto filled pie.Trim 1/2" beyond edge of pie plate.Fold top edge under bottom crust;flute as desired.Cut slits or design in top crust to allow steam to escape.Brush top crust with milk;sprinkle with white sugar.Bake @ 450 degrees for 20 minutes.Reduce heat to 350 degrees;bake an additional 25 to 30 minutes or until crust in golden brown.Cool and serve . MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: ISLAMORADA KEY LIME PIE Categories: Pies, Desserts Yield: 6 servings 1 c Condensed milk 1/2 c Key lime juice 1 c Sugar 6 ea Eggs,separated 1 T Cream of tartar 1 ea 10" or 2 8" pie crusts Whip together condensed milk and separated egg yolks until light and creamy at medium speed,about 8 minutes.Add 1/2 cup lime juice. Let rotate at low speed for about 1 second.Fold a few times with a rubber spatula.Pour into baked pie shell.Let stand. Beat separated egg whites with cream of tartar for a full five minutes.Add sugar.Beat another full five minutes.Spread on top of pie.Brown in oven at 350 degrees. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: JAPANESE FRUIT PIE Categories: Pies, Desserts Yield: 6 servings 1 ea Cube margarine,melted,cooled 2 ea Eggs,beaten 1 t Vanilla extract 1/2 c Coconut 1 ea Unbaked pie shell 1 c Sugar 1/2 t Vinegar 1/2 c Chopped dates 1/2 c Chopped nuts Combine margarine,sugar,eggs,vinegar and vanilla in bowl.Mix well. Stir in dates,coconut and nuts.Pour into pie shell.Bake in 300 degree oven for 45 to 50 minutes or until brown.Makes 6 to 8 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: JIFFY BUTTER PIE CRUST Categories: Pies, Desserts Yield: 6 servings 2 c All-purpose flour 2/3 c Butter, chilled,into 8 piece 3/4 t Salt 1 ea Yolk of large egg This rich,all-butter recipe makes two single piecrusts or one double crust pie;margarine may be substituted for butter,if desired. In a large bowl,combine flour and salt.With pastry blender or two knives,cut in butter until mixture resembles coarse crumbs.In small bowl,beat egg yolk with 3 tablespoons ice water;sprinkle mixture,1 tablespoon at a time,over flour mixture;toss with fork to blend lightly but evenly.Add up to 1 tablespoon water,if necessary,until dough begins to form a ball.Knead dough gently 2 or 3 times;flatten into disk shape. TO MAKE SINGLE CRUST:On lightly floured surface,roll out half dough to 11 to 12" circle(see note);fit into 9" pie plate;trim, leaving 1" overhang.Dampen underside of hangover with water; turn under;flute edges or make decorative edging as described below.Place in freezer 10 minutes.Note:Depending on depth of edge or type of edging used for crust,you may need up to full recipe dough.Any unused dough can be frozen,tightly wrapped, for up to 2 months. TO MAKE DOUBLE CRUST:Roll out dough as for single crust pie; fit into pie plate;trim.Roll out remaining dough to 11 to 12" circle;fit over top of pie;trim,leaving 1"overhang.Dampen edges of pastry with water;press together or turn under; flute edge .Cut vents for steam in center of top crust. PREBAKED PIE SHELL:Prepare jiffy Butter crust,recipe above, or one 10 or 11 ounce package piecrust mix according to package directions.Roll out half dough;fit into 9" pie plate; prepare single crust as directed.After fluting,place in freezer 10 minutes.Heat oven to 425 degrees.Line crust with foil;fill foil with dried beans or rice.Bake 6 minutes.Remove foil and beans;bake 8 to 10 minutes longer until pie shell is lightly browned.Cool completely on wire rack before filling.Makes one 9"pie shell. ROPE EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe; trim to leave 1 1/2" overhang.Dampen overhang with water; roll under to make high standing edge.Press right thumb into pastry edge at an angle;press and squeeze pastry between thumb and knuckle of forefinger.Repeat,keeping same angle to make ropelike edging. LEAF EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning edge under.Press flat to rim of pie plate.With sharp paring knife,cut out 1" oval-shaped leaves from leftover pastry scraps.Lightly mark veins on leaves.Dampen rim of pastry crust with water;place leaves in slightly overlapping pattern around edge;press gently but firmly to adhere. SCALLOPED EDGE Fit and shape crust as in Jiffy Butter Crust recipe,turning edge under.Place forefinger of left hand inside crust edge. Using thumb and forefinger of right hand,pinch around left forefinger to make wide scallops.Repeat around border,making sure scallops are same size. BRAIDED EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning edge under.Press edge flat to rim of pie plate.Roll leftover pastry into long thin rectangle;cut into long strips,1/4"wide.Weave strips into one long continuous braid to fit around rim of piecrust.Brush rim with water;set braid in place;press gently to adhere SUNBURST EDGE Fit and shape pastry crust as in Jiffy Butter Crust;trim edge exactly to fit pie plate rim.Cut pastry edge at 1/4" intervals, making each cut 3/4" long.Dampen cut edge with water;fold over each pastry section into triangle,pressing to seal. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: KENTUCKY APPLE FESTIVAL APPLE PIE Categories: Pies, Desserts Yield: 6 servings 1/3 c Shortening 2 c Flour 1/2 t Salt 1 x -------------f-------------- 1 t Cinnamon 1/3 c Butter 1/3 c Boiling water 1/2 t Baking powder 7 ea Granny smith apples 1 1/2 T Butter 3/4 to 1 c sugar Crust: Mix shortening,1/2 cup butter and flour.Add boiling water,salt and baking powder.Mix well.Separate into 2 balls; place between 2 pieces of wax paper;roll. Filling: Peel,core and slice apples.Lightly mix cinnamon and sugar with the apples.Heap into pastry lined pie pan and dot with 1 1/2 tbsp. butter.Cover with topping crust;slit to allow steam to escape.Bake 60 to 75 minutes @ 425 degrees. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: KENTUCKY REBEL PIE Categories: Pies, Desserts Yield: 6 servings 1 ea Stick melted butter 1 c White corn syrup 2 T Bourbon 1/2 c Chocolate chips 1 c Sugar 4 ea Eggs 1 ea Unbaked pie shell 1 c Pecans or walnuts Combine first 5 ingredients.Pour into pie shell.Sprinkle chocolate chips on top;pat down with spatula.Top with pecans or walnuts.Bake 45 minutes @ 350 degrees. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kiffles Categories: Cookies, Desserts Yield: 5 servings 2 c Flour, (heaping) 1 T Sour cream, heaping 3 ea Egg yolks 3 T Sugar 1 c Butter 1 c Prune butter Cream butter, sour cream, and sugar. Add egg yolks, then flour. Knead with hands until well blended, adding a little more flour if needed. Divide dough into 6-8 sections, pat each into a flat piece, then chill. Roll out, between waxed paper, each section like a pie crust. Cut with a sharp knife ~ 4 cross cuts to make 8 triangles. Drop 1/2 teaspoon of prune butter onto each triangle, roll up starting at wide end. Put on greased cookie sheet. Bake 375 degrees or till light brown. If desired, sprinkle with powdered sugar. Even though these have very little sugar, they are fabulous. They even give Kolaches some stiff competition. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kolaches (or Kolacky) Categories: Cookies, Desserts Yield: 5 servings 1 c Butter 2 c Flour 1 c Fruit filling (see below) 1 c (9 oz can) crushed pineapple 1 T Cornstarch 1 c Chopped dried apricots 2 T Butter 1 c Creamed cottage cheese 1/4 t Salt 1 x -----pineapple filling------ 1/3 c Sugar 1 x ------apricot filling------- 1/4 c Sugar 1/8 t Cinnamon These are very simple, but you will find NO better cookie anywhere! On the down side, they do require advanced preparation (overnight is best). Included are a couple of filling recipes, but a can of pre-made will work too. (Apricot is best) When rolling out dough, try to keep it as chilled as possible. To cream the cottage cheese, it helps if you have a food processor or blender, but a fork and a strong arm will do in a pinch. Mix ingredients and chill at least 6 hours. Roll to 1/4" thickness. Cut into 2 or 3 inch squares, and place filling or preserves in center of square. Bring corners over filling and seal together. Bake at 350 - 25 to 30 minutes. Remove and dust with powdered sugar. Pineapple Filling: Combine ingredients in sauce pan, cook stirring constantly until thickened. Cool. Apricot Filling: Simmer apricot 10 minutes. Add sugar and simmer 10 minutes more. Remove from heat and add butter and cinnamon. Cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: LEMON CHIFFON PIE Categories: Pies, Desserts Yield: 8 servings 1 ea Deep dish pie shell,baked 1/4 c Water 1 c Sugar 2 t Grated lemon peel 1 c Whipped topping,thawed 1 x Lemon slices,garnish 1 t Unflavored gelatin 3 ea Large eggs,separated 1/2 c Lemon juice 3 ea Drops yellow food coloring 1 x Chocolate shavings,garnish Soak gelatin in water.In double boiler over gently simmering water, beat yolks;add 1/2 cup sugar and lemon juice.Cook,stirring until mixture coats the bottom of a spoon.Add grated lemon peel,gelatin and food coloring.Stir well.Cool in refrigerator about 1/2 hour until slightly thickened.Beat egg whites with 1/2 cup sugar;fold into lemon mixture.Fold in whipped topping.Spoon into baked pie crust.Refrigerate 2 to 3 hours before serving.garnish with chocolate shavings and lemon slices. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lemon Ice Cream Categories: Desserts Yield: 12 servings 3 ea Large egg yolks 1/2 c Lemon juice 2 c Whipping cream 14 oz Sweetend condensed milk 1 x Yellow food coloring (opt.) 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: LEMON PIE Categories: Pies, Desserts Yield: 6 servings 1 1/2 c Sugar 4 T Cornstarch 2 c Boiling water 1/3 c Lemon juice 1 ea 9" baked pie shell 4 T All-purpose flour 1/2 t Salt 4 ea Egg yolks 1 x Grated rind of 2 lemons Mix sugar,flour,cornstarch and salt together.Add the boiling water,stirring constantly,using high heat until mixture begins to thicken.Then cook on a low heat until thick.Add beaten egg yolks.Cook 2 minutes longer on low heat.Add the lemon juice and rind.Cool.Pour into previously baked pie shell.Cover with meringue (recipe above).Makes one 9" pie. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: LEMON PUDDING PIE Categories: Pies, Desserts Yield: 6 servings 1 c Granulated sugar 4 T Butter, softened 1/2 stk 2 t Finely grated lemon rind 1 c Light cream-room temperature 1 x Pinch cream of tartar 3 ea Large egg yolks at room temp 1/3 c Squeezed lemonjuice,strained 3 T Plus 2 teaspoons flour 2 ea Large egg whites at room tem 1 ea Fully baked 9" pie shell Cream butter well in large mixing bowl.Add 3/4 cup sugar in 2 additions,beating 1 minute after each portion added.Blend in the egg yolks,1 at a time,beating well after each addition.Beat in the lemon juice and rind;beat in flour and cream. Beat egg whites on moderately high speed in small deep bowl until frothy.Add cream of tartar;continue beating until soft peaks form.Add remaining 1/4 cup sugar;beat until firm but moist peaks form.Stir in small spoonful of the egg whites into lemon mixture; then fold in remaining egg whites. Gently,pour filling into baked pie shell.Bake @ 400 degrees 10 minutes,reduce oven temperature to 350 degrees and continue baking about 25 minutes or until top is well risen and firm to the touch. Transfer to cooling rack.Cool completely;then refrigerate 6 hours before serving.Makes one 9" pie. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: LIBBY'S FAMOUS HOMEMADE PUMPKIN PIE Categories: Pies, Desserts Yield: 6 servings 2 ea Eggs,slightly beaten 1 3/4 c (16 oz) solid pack pumpkin 1/2 t Salt 1/2 t Ground ginger 1 ea 9" unbaked pie crust 1/4 t Ground cloves 3/4 c Sugar 1 t Ground cinnamon 1 1/2 c Milk, evaporated 12 oz 1 pk Ready-whip topping Preheat oven to 425 degrees.Combine filling ingredients in order given;pour into pie shell.Bake 15 minutes.Reduce temperature to 350 degrees.Bake an additional 45 minutes or until knife inserted near center comes out clean.Cool;garnish with ready-whip topping. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: MALT SHOP PIE Categories: Pies, Desserts Yield: 8 servings 1 ea Ready crust graham cracker p 1 pk 8 oz. container frozen whipp 1 x Additional whipped topping f 1 pt Vanilla ice cream,softened 8 oz Whoppers candy Combine softened ice cream and whipped topping until well blended. Reserve 8 whole Whoppers for garnish,crush remaining Whoppers.Add 1 cup crushed candy to the ice cream mixture;reserve remaining 1/2 cup of crushed candy.Spoon ice cream mixture into pie crust.Top with reserved crushed candy and freeze 4 hours.To serve,garnish with whipped topping and 8 whole Whoppers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: MAPLE APPLE PIE Categories: Pies, Desserts Yield: 6 servings 1 x -------------c-------------- 1/2 t Baking powder 2/3 c Crisco shortening 1 x ----------apple f----------- 3/4 c Maple syrup 1 x -----------nut m------------ 2 T Maple syrup 2 c Unbleached flour 1 t Salt 1 T Maple syrup 7 c Apples, peeled and sliced 2 T Cornstarch 1/2 c Chopped pecans 1 t Butter 7 to 8 T cold water Preheat oven to 375 degrees.For crust,combine flour,baking powder and salt in large mixing bowl.Cut in Crisco shortening with pastry blender or 2 knives until mixture is uniform.Sprinkle water in,1 tbsp. at a time,until dough forms a ball.Divide dough into 2 equal parts. On lightly floured surface,roll bottom crust into circle 1/8" thick and 1/2" larger than and inverted 9" pie plate.Gently,ease crust into greased plate,being careful not to stretch dough.Trim edge even with plate. For filling,microwave apple slices on high for 2 minutes.Stir; repeat procedure twice or until apples begin to soften.Set aside. In separate microwaving bowl,combine maple syrup and cornstarch. Microwave 2 minutes;stir.Repeat procedure until mixture starts to thicken.Add the thickened mixture to apples.Toss lightly until apples are well coated;set aside to cool.Spoon cooled Apple filling into unbaked pastry shell. For nut filling,combine pecans,syrup and butter in microwaving bowl.Microwave on high 1 minute,stir and continue to microwave an additional minute on medium setting.Stir to break up mixture. Spread nut mixture on top of apple filling. On lightly floured surface,roll out top crust the same as bottom.Carefully,lift top crust onto filled pie;trim 1/2" beyond edge of pie plate.Fold top edge under crust.Crimp edges or flute as desired.Slit top crust with knife to allow steam to escape.Bake @ 375 degrees for 60 minutes or until apples start to bubble.Brush top of pie with maple syrup;continue to bake and additional 5 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: MAPLE PECAN PUMPKIN PIE Categories: Pies, Desserts Yield: 8 servings 1 x -----------shell------------ 1 t Flour 1/2 c Sugar 1/2 t Salt 1/4 c Chopped pecans 1 1/2 c Evaporated milk 2 ea Eggs,slightly beaten 1 c Whipping cream 1/2 t Maple syrup 1 ea 15 oz. pkg. pie crust 1 x ----------filling----------- 1 t Cinnamon 1/4 c Raisins 2 c 16 oz. cans pumpkin filling 1 t Maple syrup 1 x ----------topping----------- 2 T Powdered sugar 1 x Ecan halves Prepare pie crust,according to package directions,for one crust pie.Refrigerate remaining pie crust for later use.Heat oven to 425 degrees.Place prepared crust into a 10" tart pan with removable or a 9" pie pan.Press in bottom and up sides of pan. Trim edges,if necessary. In a large bowl,combine all filling ingredients;blend well. Carefully,pour into pie crust lined pan.Bake for 40 to 50 minutes or until knife inserted in center comes out clean.Cool.In a small bowl,beat cream until soft peaks form.Blend in powdered sugar and maple flavor;beat until stiff peaks form.Spoon or pipe over filling.Garnish with pecan halves.Store in refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: MARSHMALLOW MERINGUE PIE Categories: Pies, Desserts Yield: 6 servings 6 c Apples 1/2 c Sugar 1/2 T Cinnamon 1 ea 7 oz. jar marshmallow cream 1 T Lemon juice 1/4 c Flour 3 ea Egg whites On lightly floured surface,roll pastry to a 12" circle.Place in a 9" pie plate,turn under edge;flute.Drizzle apples with lemon juice.Toss with combined sugar,flour and cinnamon.Spoon into shell.Bake @ 450 degrees for 35 minutes.Reduce oven temperature to 350 degrees.Beat egg whites until soft peaks form.Gradually,add marshmallow cream,beating until stiff peaks form.Spread over apples,sealing to edge.Bake 10 minutes or until meringue is slightly browned.Cool and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mendenhall Sourdough Gingerbread Categories: Desserts Yield: 4 servings 1 c Active sourdough starter 1/2 c Molasses 1 t Baking soda 1 ea Large egg 1 t Ginger 1/2 c Shortening 1/2 c Hot water 1/2 t Salt 1/2 c Firmly packed brown sugar 1 1/2 c Unbleached flour 1 t Cinnamon Cream brown sugar and shortening and beat. Then add molasses and egg, beating continuously. Sift dry ingredients together and blend into hot water. Then beat this mixture into creamed mixture. As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter. Bake in pan at 375 degrees F for about 30 minutes or until done. Serve with ice cream or whipped cream while still hot if possible. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexican Chocolate Sauce Categories: Mexican, Desserts, Sauces Yield: 10 servings 4 oz Unsweetened chocolate 1/4 c Light corn syrup 1 ea Dash salt(optional) 1/4 c Cream 2 T Butter or margarine 1/4 c Sugar 1/4 c Kahlua In top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. Serve over pound cake or ice cream. To store, pour into a jar and cover. Sauce keeps in refrigerator up tp 3 months. To warm sauce, set jar in pan of hot water over low heat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: MIDNIGHT MINT PIE Categories: Pies, Desserts Yield: 6 servings 1 x -------------c-------------- 1/4 c Melted butter or margarine 1 c Butter 4 oz Melted,unsweetened chocolate 1 t Peppermint extract 1 1/4 c Crushed thin mint cookies 1 x -------------f-------------- 2 c Sifted powdered sugar 4 ea Eggs Preheat oven to 350 degrees.Blend cookie crumbs with butter and press into bottom and sides of a 9" pie pan.Bake 5 to 7 minutes and cool thoroughly. Beat butter and sugar until light and fluffy.Add chocolate,eggs and peppermint extract,beating until well combined.Mound filling into the baked pie shell.Freeze until firm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: MILLION DOLLAR PIE Categories: Pies, Desserts Yield: 6 servings 1 c Eagle brand milk 1/2 c Chopped pecans 1 pk Large carton kool whip 1 c 9oz crushed pineappl,drained 3 T Lemon juice Mix ingredients and pour in 2 - 9 " graham cracker pie shells. Serve chilled. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mincemeat-Pumpkin Pie Categories: Desserts, Pies, Vegetables Yield: 6 servings 1 c Pumpkin; mashed, canned 3/4 t Cinnamon; ground 1/2 t Salt 1/2 c Heavy cream 1 ea Unbaked 9-inch pie shell 1/2 c Brown sugar; firmly packed 3/4 t Nutmeg; ground 3 ea Eggs; lg 1 c Mincemeat; prepared Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl, mixing well. Add the eggs and heavy cream. Beat until smooth using a rotary or electric mixer. Stir in the mincemeat and pour into the unbaked pie shell. Bake in a preheated 425 degree F. oven for 35 minutes or until the filling is set. Cool slightly on a wire rack and serve warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: MISSISSIPPI MUD PIE Categories: Pies, Desserts Yield: 6 servings 2 ea Sticks butter or margarine 4 ea Eggs 1 t Vanilla extract 1 c Chopped pecans,optional 2 c Sugar 1/2 c Cocoa 1 1/2 c Flour 1 x Jar marshmallow creme Mix butter,2 eggs and cocoa together.Then,add and mix in vanilla extract,2 eggs,flour and pecans,if desired.Put into a greased 11 x 14" pan.Bake @ 350 degrees for 30 minutes. Remove from oven.While cake is hot,spread 3/4 jar of marshmallow creme in top. Mix together 1 stick butter,6 tbsp. milk,1/2 cup cocoa,1 box powdered sugar,1 tsp. vanilla extract and 1 cup medium chopped pecans.Spread over marshmallow topping. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Natillas Categories: Mexican, Desserts Yield: 6 servings 4 ea Eggs, seperated 1 qt Milk 1/8 t Salt 1/4 c Flour 3/4 c Sugar 1 ea Nutmeg Make a paste of egg yolks, flour and 1 cup of the milk. In a medium saucepan, add the sugar and salt to the remaining milk and scald at medium temperature. Add the egg yolk mixture to the scalded milk and continue to cook at medium temperature until it reaches the consistency of soft custard. Remove from heat and cool to room temperature. Beat egg whites until stiff but not dry and fold into the custard. Chill before serving. Spoon custard into individual serving dishes. Sprinkle each with nutmeg before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Neiman Marcus $250 Cookie Categories: Cookies, Desserts Yield: 30 servings 2 c Butter or margarine 2 c Brown sugar 2 t Vanilla 3 c Ground oatmeal (fine powder) 2 t Baking powder 24 oz Chocolate chips 3 c Chopped nuts 2 c Granulated sugar 4 ea Eggs 4 c Flour 1 t Salt 2 t Baking soda 1 ea 8 oz hershey bar, grated Cream butter with white and brown sugar. Add eggs and vanilla. Blend together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, candy and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes in 375 degree oven. Recipe can be halved. Makes 100-150 cookies. Note: Supposedly, Neiman Marcus charges $250 for this recipe. However, let it be known that's not the case. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: NEVER FAIL MERINGUE Categories: Pies, Desserts Yield: 6 servings 1 T Cornstarch 1/2 c Boiling water 6 T Sugar 1 t Vanilla 2 T Cold water 3 ea Egg whites 1 x Pinch baking soda Blend cornstarch and cold water in saucepan.Add boiling water. Cook,stirring until clear and thickened.Let stand until cold.With electric beater on high speed,beat egg whites until foamy. Gradually,add sugar;beat until stiff but not dry.Turn mixer to low speed;add soda and vanilla. Gradually,beat in cold cornstarch mixture.Raise mixer again to high speed;beat well.Spread meringue over cooled pie filling.Bake @ 350 degrees for at least 10 minutes MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: NO SUGAR APPLE PIE Categories: Pies, Desserts, Low-cal Yield: 6 servings 1 c 6 oz apple juice concentrate 1/2 c Water 4 ea Apples 1 x Sweet and low, if desired 2 T Cornstarch 1/2 t Apple pie spice 1 ea Uncooked double pie crust Mix first 4 ingredients.Cook until thick.Slice apples into uncooked pie crust.Pour mixture over apples.Cover with top pie crust.Bake @ 350 degrees for 45 minutes.Apples can be sprinkled with one package of Sweet and Low,if desired. Note: This pie can be made without crust to save calories.Pour mixture over apples in pie pan. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: NORTH POLE CHERRY PIE Categories: Pies, Desserts Yield: 6 servings 1 qt Vanilla ice cream 1 c 1 lb. 6 oz. cherry pie filli 1 ea Baked 9" pie shell or crumb Spread slightly softened ice cream in pie shell and freeze.An hour before serving,spread filling over top.Return to freezer.Serve quickly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: OHIO SOUR CHERRY PIE Categories: Pies, Desserts Yield: 6 servings 1 x -----------crust------------ 1/2 t Salt 1/3 c Ice water 1/3 c Brown sugar 1/2 t Cinnamon 1 1/2 c Cherry juice 1 1/2 T Crisco 1 T Vanilla extract 2 t Sugar 2 1/4 c All-purpose flour 5 oz Frozen crisco 1 x -------cherry filling------- 1/3 c White sugar 4 T Cornstarch 3 lb Frozen cherries (with sugar) 1 t Almond extract 1/2 T Milk For Crisco crust,combine flour and salt in food processor.Cut frozen Crisco shortening into chunks with knife and add to food processor.Process (pulse) until mixture forms fine crumbs.Add ice water while the machine is running and continue to run processor until dough forms on the blades.Remove and form dough into two balls.Cover and refrigerate for 30 minutes. Preheat oven to 425 degrees.For Sour Cherry Filling,combine brown and white sugars,cinnamon and cornstarch in saucepan.Add cherry juice and cook until mixture is thick and bubbly.Stir and boil the mixture for one minute.Add cherries and cook for one minute or until it starts to boil again.Remove from heat and add Crisco shortening and almond and vanilla extracts. Remove refrigerated dough.On lightly floured surface,roll bottom crust into circle 1/8" thick and about 1 1/2" larger than inverted pie plate.Gently,ease dough into the pie plate, being careful not to stretch the dough.Trim edge even with pie plate. Spoon cherry filling into prepared pastry.Roll top crust the same way as the bottom.Brush top crust with milk and sprinkle lightly with sugar.Bake @ 425 degrees for 15 minutes.Reduce temperature to 350 degrees and continue baking for 25 minutes or until crust is golden brown.Serves 6 to 8. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Old Fashioned Raisin Pie Categories: Desserts, Fruits, Pies Yield: 6 servings 1 x Recipe for 9" 2 crust pie 3/4 c Brown sugar; firmly packed 2 t Instant tang orange drink; * 2 t Lemon juice 2 t Butter or margarine 15 oz Raisins; 1 pk, 3 c 2 t Cornstarch 1 1/4 c Water 1 c Walnuts; coarsely chopped * Any type of Instant Orange Breakfast Drink will do. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry and trim the pastry 1/2 inch beyond the rim of the pie plate. Combine the raisins, brown sugar, corn starch and drink mix in a 3-quart saucepan. Stir in the water and lemon juice. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and stir in the walnuts. Turn the mixture into the pastry-lined pie plate and dot with the butter. Roll out the remaining pastry to an 11-inch circle. Place the top crust over filling and trim the edge to 1-inch beyond the rim. Fold the top crust under the bottom crust and form a ridge. Flute the edge and cut steam vents in the top crust. Bake in a preheated 400 degree F. oven for 30 minutes or until the crust is a golden brown and the filling is bubbly. Cool on a wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: One-Bowl Brownies Categories: Desserts, Cakes Yield: 10 servings 4 ea Squares unsweented chocolate 2 c Sugar 1 t Vanilla 1 c Coarsely chopped nuts (opt.) 3/4 c Butter or margarine 3 ea Eggs 1 c Flour Microwave chocolate and margarine in large microwaveable bowl at HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolated until well belended. Stir in eggs and vanilla until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 13x9 inch pan. Bake at 350 for 35 to 40 minutes or until wooden pick inserted in center comes out almost clean (*Do not overbake*). Cool in pan; cut into squares. Makes 24 brownies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: ORANGE FREEZE PIE Categories: Pies, Desserts Yield: 8 servings 1 ea Deep dish pie shell,baked 2/3 c Boiling orange juice 1 c 11 oz mandarin orang,drained 1 pk 3 oz. orange flavor gelatin 1 c Vanilla ice cream,softened 1 c Whipped topping,thawed Dissolve gelatin in boiling orange juice.Add ice cream by spoonfuls, blending until dissolved.Chill until slightly thickened.Stir in mandarin oranges.Fold in whipped topping.Pour into pie shell.Freeze until firm, about 2 hours.Remove from freezer 15 minutes before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PARTY MERINGUE PIE Categories: Pies, Desserts Yield: 6 servings 1 pk Lemon pudding 2 1/4 c Water 2 T Lemon juice 1 ea Baked 9" pie shell,cooled 6 T Sugar 2/3 c Sugar 3 ea Egg yolks 2 T Butter or margarine 3 ea Egg whites Combine pie filling mix,2/3 cup sugar and 1/4 cup of water in saucepan.Blend in egg yolks and remaining water.Cook and stir over medium heat,until mixture comes to a full bubbling boil. Remove from heat.Blend in lemon juice and butter.Cool 5 minutes, stirring twice.Pour into pie shell. Beat egg whites until foamy throughout.Gradually beat in 6 tablespoons sugar and continue beating until mixture will form shiny peaks.Spread over pie filling.Bake @ 425 degrees for 5 to 10 minutes or until meringue is delicately brown.Cool at least 4 hour before cutting. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PASTRY FOR 9" ONE CRUST PIE: Categories: Pies, Desserts Yield: 6 servings 1/3 c Shortening or 1/3 cup lard 3 T Cold water 1/2 t Salt 1 c All-purpose flour Cut shortening into flour and salt until particles are size of small peas.Sprinkle in water,1 tbsp.at a time,tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp. water can be added if necessary.) Gather pastry into ball;shape into flattened round on lightly floured cloth covered board.Roll pastry 2" larger than inverted pie plate,9" x 1 1/4"Fold pastry into quarters;place in plate.Unfold and ease into plate,pressing firmly against bottom and side.Trim edge of pastry 1" from rim of plate.Fold and roll pastry under, even with plate;flute. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peach Bavarian Categories: Low-cal, Desserts, Fruits Yield: 8 servings 1/4 c Sugar 1 c Peach slices, frozen * 2 x Egg whites 1/2 c Cream, whipping 1 x Gelatin, unflavored, envelop 8 oz Yougart, peach 2 T Sugar * frozen unsweetened peach slices, thawed ~--------------------------------------------------------------------- ~---- PER SERVING: 132 cal., 3g Pro., 18g Carb., 6g fat, 41mg Chol., 36mg Sodium 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peach Cream Pie Categories: Pies, Desserts, Fruits Yield: 6 servings 3 ea Med. fresh peaches * 3 c Half & half or coffee cream 3 T (level) unbleached flour 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PEACH PIE Categories: Pies, Desserts Yield: 6 servings 3/4 c Whole wheat pastry flour 1/4 c Sesame seed 1/3 c Cold margarine 1 x -------------f-------------- 1 pk 1 scant t unflavored gelatin 1/4 t Vanilla 1 c Plain low fat yogurt 1/4 c Soy flour 1/2 t Each;salt,baking powder 1/4 c Cold water 6 oz Peach nectar 1/3 c Orange juice concentrate 1 x Dash almond extract 1 lb Peaches,peeled and sliced * * Save a few pieces for garnish Mix together flours,seeds,salt and baking powder.Cut in margarine with a pastry blender until mixture resembles large coarse crumbs. Sprinkle in water and stir with fork to make a ball.Turn out onto a floured board and shape into a ball,the flatten slightly.Wrap in plastic and chill for 1 hour.Roll out chilled crust to fit one 9" pie plate.Crimp edges and prick bottom and edges of pie crust with a fork.Bake in a preheated 450 degree oven for about 10 minutes or until golden brown.Cool thoroughly,then chill for 1/2 hour. Place the nectar in a small saucepan,and sprinkle in the gelatin. Let the gelatin soften for a few minutes,then heat the mixture,stirring it,until the gelatin is dissolved.Stir in the orange juice concentrate vanilla and almond extract.Chill the mixture until it is the consistency of raw egg whites,then whip the mixture with an egg beater or electric mixer until it is fluffy.Fold in yogurt and whip the mixture again.Arrange half the peach slices on the bottom of the chilled crust.Pour in two thirds of the yogurt mixture.Arrange another layer of peaches on top of this and pour in the rest of the yogurt mixture.Chill pie until it has set.If desired,garnish with reserved peach slices when it has nearly set.Makes a 9" pie. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PEACH SKILLET PIE Categories: Pies, Desserts Yield: 6 servings 1 ea Stick pastry mix 1/2 c Sugar 1/4 t Cinnamon 6 ea Fresh peaches 1/2 t Salt 1 1/2 T Butter Mix pastry,according to directions on package.Roll out on lightly floured cloth covered board with flour covered rolling pin,large enough to line a 8" skillet or frying pan,allowing dough to hang over edge.Slice skinned peaches into pastry lined pan.Sprinkle with sugar,salt and cinnamon.Dot with butter.Fold the dough ever edge toward center,leaving a small space uncovered.Bake in 425 degree oven until fruit is bubbly and crust is browned,about 25 to 30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PEANUT BUTTER CHIFFON PIE Categories: Pies, Desserts Yield: 6 servings 1/2 c Sugar 1/2 t Nutmeg 1 c Water 2 ea Egg yolks,slightly beaten 2 ea Egg whites 1/2 c Whipping cream 1 ea 9" baked pastry shell,cooled 2 t Unflavored gelatin 1/4 t Salt 1/2 c Peanut butter 1 t Vanilla 2 T Sugar 1 ea Fully ripened banana (opt.) Mix first 4 ingredients together.Slowly,add water to peanut butter. Blend until smooth;stir in the egg yolks.Add the gelatin mixture.Cool and stir until mixture thickens slightly.Add vanilla and chill until partially set.Beat egg whites to soft peaks,add 2 tbsp. sugar beating to stiff peaks;fold into first mixture.Whip cream until stiff and fold into pie mixture.Slice banana,if desired,into pastry shell and top with the filling.Garnish with globs of whipping cream with a slice of banana in each glob. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PEANUT BUTTER CREAM PIE Categories: Pies, Desserts Yield: 6 servings 1 x -------------c-------------- 1/4 c Butter, melted 1 pk 8 oz. cream cheese,room temp 2/3 c Creamy peanut butter 1 c Heavy cream,whipped 2 c Crushed oreo cookies 1 x -------------f-------------- 1 1/3 c Powdered sugar 1 c Heavy cream 1/2 c Salted peanuts,coarsely chop Combine cookie crumbs and butter.Press mixture into a 9" pie pan.Set in freezer while you prepare the filling. Combine cream cheese,powdered sugar and peanut butter.Beat until smooth.Add the 1 cup cream and mix well.Fold in the whipped cream,gently.Turn into the prepared pie crust.Sprinkle with chopped peanuts.Place in the freezer for at least 2 hours.It can be made several days in advance.Makes 6 to 8 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PEANUT BUTTER PIE Categories: Pies, Desserts Yield: 6 servings 1 ea 9" graham cracker pie shell 1/2 c Milk 1/2 c Peanut butter 1 x Chopped peanuts,optional 1 pk 8 oz. cream cheese,softened 1 c Powdered sugar 1 pk 8 oz. cool whip topping Whip cream cheese in mixer bowl until light.Blend in peanut butter and powdered sugar.Add milk,gradually,beating constantly.Fold in whipped topping.Spoon into pie shell.Garnish with chopped peanuts,if desired.Freeze until firm.Makes 6 to 8 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PEAR PIE Categories: Pies, Desserts Yield: 6 servings 2 1/2 T Flour 1/8 t Ground cinnamon 4 c Pears,peeled and sliced 6 T Brown sugar 1 T Margarine 1 x Brown sugar 3/4 t Apple pie spice 1/8 t Salt 2 ea Unbaked pie crusts 1 1/2 t Vanilla extract 1 T Milk 0 x (prepared like apples) Mix first 4 dry ingredients.Toss with pears.Place in prepared unbaked pie crust.Top with 6 tablespoons brown sugar,the vanilla extract and the margarine.Cover with second unbaked crust.Brush milk and a little brown sugar on top of crust.Bake 15 minutes in preheated 425 degree oven.Reduce heat to 350 to 375 degrees for approximately 25 to 30 minutes or until crust is browned. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PERFECTION PECAN PIE Categories: Pies, Desserts Yield: 6 servings 1 x -------------c-------------- 1/8 t Salt 3 T Water 1/4 c Butter or margarine, softene 4 ea Eggs 2 t Vanilla 1 c All-purpose flour 1/2 c Crisco shortening 1 x -------------f-------------- 1 c Sugar 3/4 c Light corn syrup 1 1/4 c Pecan halves Heat oven to 375 degrees.For crust,combine flour and salt.Cut in Crisco with pastry blender (or two knives) until flour is just blended into form of pea-size chunks.Add all of water.Toss lightly with fork until dough will form a ball.Press between hands to form 5 to 6" pancake. Flour rolling surface and pin lightly.Roll dough into circle and trim 1" larger than upside-down 9" pie plate.Loosen dough, carefully.Fold into quarters.Unfold and press into pie plate. Fold edge under.Flute as desired. For filling,cream butter and sugar in mixing bowl.Beat in eggs, syrup and vanilla.Stir in pecans.Pour filling into unbaked pie shell.Bake @ 375 degrees for 5 minutes.Reduce heat to 325 degrees. Bake for 45 minutes or until knife inserted in center comes out clean.Cool to room temperature before cutting.Makes one 9" pie. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PHILADELPHIA APPLE PIE Categories: Pies, Desserts Yield: 6 servings 1 x -------------p-------------- 1 ea Stick butter,cut in pieces 1/4 t Salt 1 x -------------f-------------- 1 ea Egg 1 1/2 c Sour cream 1/3 c Flour 1 x -------------t-------------- 1/4 lb Melted butter 1 x Pinch salt 1 t Cinnamon 1 1/2 c Flour 4 T Ice water 1 x Cinnamon 7 ea Apples, sliced 1 c Sugar 2 t Vanilla 1/8 t Salt 1/3 c Brown sugar 1/3 c Granulated sugar 1/3 c Flour 1 c Chopped walnuts Crust: Combine flour,salt and butter in bowl.Cut butter into flour.Add ice water;toss to form ball.Roll out to fit 12" pie pan.Sprinkle with cinnamon.Bake @ 400 degrees for 20 minutes. Filling: Mix filling ingredients together.Fill shell.Bake @ 450 degrees for 10 minutes.Then @ 350 degrees for 40 minutes. Topping: Sprinkle over pie.Bake 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PIE CRUST Categories: Pies, Desserts Yield: 20 servings 5 lb Flour 3 c Water 1 c Crisco butter shortening 1/4 c Flour Add water.Blend with a pastry blender.Should hold its shape when squeezed.Roll into 20 balls and wrap in wax or plastic paper.Drop in a sealable plastic bag for freezer.Makes 20 pie crusts. To Thaw: Put into a microwave on high for 20 to 30 seconds, turning over once during thawing process.Easy to roll out. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PIER HOUSE KEY LIME PIE Categories: Pies, Desserts Yield: 8 servings 4 ea Eggs,separated 1/2 c Key or persian lime juice 1 ea 9" graham cracker crust 4 ea Egg whites 1 c 14 oz. sweet condensed milk 1/2 t Cream of tartar 1 x -------------m-------------- 4 T Sugar Preheat oven to 325 degrees.With an electric mixer,beat the egg yolks on high speed until thick and light in color.Turn off mixer and add the condensed milk,Mix on low speed.Still on low speed,add half the lime juice,cream of tartar and then the remaining lime juice.Mix until blended. Pour into prepared crust and bake for 10 to 15 minutes or until the center is firm and dry to the touch.Freeze for at least 3 hours before topping with meringue. To make meringue,heat the egg whites and sugar in the top of a double boiler,stirring frequently,to 110 degrees.Beat on high speed until stiff peaks are formed.Top the frozen pie and return it to the freezer until ready to serve.It keeps for several days. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PINEAPPLE CREAM PIE Categories: Pies, Desserts Yield: 8 servings 1 ea 10" baked pie shell 1/2 c Pineapple juice 1 c Pineapple, #2 cn crushed & d 2 t Unflavored gelatin mixed w/ 1 c Sugar 4 ea Large eggs,separated 1 c Whipping cream 3 T Cold water (let thicken) Combine 1/2 cup sugar with pineapple juice and slightly beaten egg yolks.Cook over very low heat until sugar is completely dissolved and custard coats spoon.Do not allow to boil;just simmer.Stir,continuously,while cooking.Add gelatin mixture to very hot custard and keep over low heat,stirring constantly,until completely melted.Remove from heat and pour into a large bowl. Add strained crushed pineapple to hot custard and blend well. Beat egg whites until they just cling to bowl,add other 1/2 cup sugar;beat only until blended.Pour egg whites,all at once, into hot custard and fold until well blended. Pour into cold baked pie shell.Let stand until cool,then put in refrigerator for several hours until cold.beat 1 cup whipping cream and put on pie. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PUMPKIN AND PRALINE PIE Categories: Pies, Desserts Yield: 6 servings 1 x --------hot water d--------- 1/2 t Salt 2 1/4 c Flour, divided 1/2 c Sugar 1 T Flour 1 t Ground cinnamon 1/2 t Salt 1/4 t Ground cloves 2 T Butter 1 c 12 oz. can evaporated milk 1 c Water 4 T Butter, softened 2/3 c Pecans,coarsely chopped 2/3 c Lard or shortening,softened 1/3 c Boiling water 1 x ---------pumpkin f---------- 1/2 c Light brown sugar 1 T Bitters,optional 1/2 t Ground ginger 1/4 t Ground nutmeg 1 ea Egg,slightly beaten 1 c 29 oz. can pumpkin puree 1/4 c Sweet milk 1 x -------------p-------------- 2/3 c Light brown sugar 1 x Whipped topping,optional To make hot water dough: Beat lard or shortening and salt in a large bowl;gradually, beat in boiling water.Cool to room temperature,stirring, occasionally to prevent water and lard from separating.Beat in 2 cups flour,then form dough into 2 balls.Flatten each portion into a 6" disk.Wrap in plastic wrap and chill.(If desired refrigerate overnight or freeze up to 1 month.) To make pumpkin filling: Mix sugar,light brown sugar,flour, bitters,if desired,cinnamon,ginger,salt,nutmeg and cloves in a large bowl.Stir in egg;set aside.Melt butter in a large skillet over low heat.Add pumpkin puree;simmer,stirring occasionally, until puree thickens slightly,about 10 minutes.Gradually,stir hot pumpkin puree into the sugar mixture.Stir in evaporated milk,sweet milk and 1 cup water.(If desired,cover and refrigerate overnight.) To make praline: Beat butter and brown sugar in a medium bowl. Stir in pecans and set aside.(If desired,cover and refrigerate overnight.) Assemble and bake: Bring chilled dough to room temperature. Working with one disk at a time,place on a floured surface. Using half of the remaining 1/4 cup flour,roll into a 13" circle,1/8" thick.Transfer and fit dough into a 9" deep dish pie pan;trim away excess dough and flute the edges with a fork. Repeat with remaining disk of dough to make a second pie shell. Prick each pie shell all over its surface with a fork.Preheat oven to 450 degrees.Freeze pie shells for 10 minutes.Spread half of the praline mixture over the bottom of each pie shell. Bake until praline is golden brown and bubbly,about 10 minutes; cool slightly.Reduce oven temperature to 400 degrees.Pour half the pumpkin filling into each crust;smooth the top of each with a spatula.Bake until pumpkin filling in each pie pan is firm and crusts are golden brown,about 1 hour.Cool completely and serve.Makes 2 ea 9" pies.Top with whipping cream or whipped topping,if desired.Garnish with whole pecans. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PUMPKIN CHEESECAKE PIE Categories: Pies, Desserts Yield: 8 servings 1 x -------------c-------------- 1/2 c Ground pecans 1/8 t Ginger 1 x -------------f-------------- 1 pk 8 oz. pkg. cream cheese 1/2 c Heavy cream 1/2 t Ginger 1/4 t Nutmeg 1 x Dash black pepper 1 x -------------g-------------- 1 x Sweetened whipped cream 1 c Graham cracker crumbs 2 T Sugar 1/4 c Butter or margarine, melted 3/4 c Brown sugar,firmly packed 1 c 16 oz. can pumpkin pie filli 1 t Cinnamon 1/2 t Salt 1/4 t Clove 3 ea Eggs 1 x Pecan halves Crust: Filling: MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PUMPKIN CREAM PIE Categories: Pies, Desserts Yield: 6 servings 2 c Milk 1 c Canned pumpkin 1 c Cool whip whipped topping 2 pk Vanilla inst pudding 1 t Pumpkin pie spice 1 ea Baked 9" pie shell,cooled Combine milk,pie filling mix,pumpkin,spice and topping in a deep narrow bottom bowl.Beat at lowest speed of electric mixer for 1 minute.Pour into pie shell.Chill until set,at least 3 hours. Garnish with additional whipped topping and pecans,if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PUMPKIN GINGERSNAP PIE Categories: Pies, Desserts Yield: 6 servings 1 1/2 c Half and half cream or milk 3 1/2 oz Cool whip whipped topping 1/2 c Canned pumpkin 1 ea Graham cracker crumb crust 1 pk Vanilla instant pudding 1 c Each: pecans and gingersnaps 1 1/2 T Pumpkin pie spice Beat half and half cream and pie filling in a large mixing bowl with a wire whisk for 1 minute.Let stand 5 minutes.Fold in topping and remaining ingredients;spoon into crust.Freeze until firm.Let stand at room temperature for 10 minutes before serving to soften.Store leftovers in freezer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pumpkin Meringue Pie Categories: Desserts, Pies, Vegetables Yield: 6 servings 1 1/2 c Pumpkin; canned, mashed 1 t Cinnamon; ground 1/4 t Cloves; ground 3 ea Eggs; lg, separated 1 ea Unbaked 9-inch pie shell 6 t Sugar 1/2 c Sugar 1/4 t Nutmeg; ground 1/2 t Salt 1 c Evaporated milk 1/8 t Salt Combine the pumpkin, the 1/2 cup sugar, spices, and 1/2 ts of salt in a bowl and mix well. Add the egg yolks, stirring until well blended, then, gradually, blend in the evaporated milk. Pour into the unbaked pie shell. Bake in a preheated 400 degrees F. oven for 35 minutes or until a knife inserted halfway between the center and edge comes out clean. Remove the pie from the oven and increase the oven temperature to 425 degrees F. To make the meringue, beat the egg whites and the 1/8ts of salt in a bowl, using an electric mixer set on high, until foamy. Gradually add the 6 tbls of sugar, 1 tbls at a time, beating well after each addition. Continue beating until stiff, glossy peaks from when the beaters are slowly lifted. Spoon some of the meringue around the edge of the warm pie. Spread the meringue so that it touches the inner edge of the crust all the way around the pie, using the back of a spoon to do this. Heap the remaining meringue in the center and, again using the back of the spoon, push it out to meet with the meringue border. Using a flatware knife, form light small peaks in the meringue and then bake in the preheated oven for 5 minutes or until the meringue is lightly browned. Cool on a wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PUMPKIN PRALINE PIE Categories: Pies, Desserts Yield: 6 servings 1 ea 9" unbaked pastry pie shell 1 c 14 oz. can condensed milk 1 t Ground cinnamon 1/2 t Ground ginger 1 x Pecan halves 3 T Whipping cream 1 c 16 oz. can pumpkin 2 ea Eggs 1/2 t Ground nutmeg 1/2 t Salt 3 T Dark brown sugar Preheat oven to 375 degrees.In large bowl,blend pumpkin,condensed milk,eggs,spices and salt;pour into pastry shell.Bake 50 to 55 minutes or until knife inserted near center comes out clean.Arrange pecans in circle on pie.In small saucepan,combine remaining ingredients;cook and stir until sugar dissolves.Simmer 5 minutes; remove from heat.Cool,5 minutes;spoon over pecans.Refrigerate leftover pie.Makes one 9" pie. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pumpkin-Apple Pie Categories: Desserts, Fruits, Pies Yield: 6 servings 1/3 c Brown sugar; firmly packed 1/2 t Cinnamon; ground 1/3 c Water 3 c Apple; pared, thinly sliced 1/3 c Sugar; granulated 1/2 t Cinnamon; ground 1/8 t Clove; ground 3/4 c Evaporated milk 1 t Cornstarch 1/4 t Salt 2 t Butter or margarine 1 ea Egg; lg 3/4 c Pumpkin; mashed, canned 1/4 t Ginger, ground 1/4 t Salt 1 ea Unbaked 9-inch pie shell Combine the brown sugar, cornstarch, 1/2 tsp of cinnamon and 1/4 tsp of salt in a 2-quart saucepan. Stir in the water and butter. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Carefully add the apple slices and cook for another 4 minutes. Remove from the heat and set aside. Combine the egg, sugar, pumpkin, 1/4 ts of salt, spices, and evaporated milk in a bowl. Beat until well blended using a rotary or electric mixer set on low speed. Pour the apple mixture into the unbaked pie shell and then spoon an even layer of the pumpkin mixture over the apple mixture. Bake in a preheated 425 degree F oven for 10 minutes then reduce the oven temperature to 375 degrees F and bake another 40 minutes or until the filling is set around the edge. Cool on a wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pumpkin-Pecan Pie Categories: Desserts, Pies, Vegetables Yield: 6 servings 2 c Pumpkin; mashed, canned 1 t Cinnamon; ground 1/4 t Cloves; ground 2 ea Eggs; lg 1 ea Unbaked 9-inch pie shell 3 t Butter or margarine 2/3 c Pecans; coarsely chopped 3/4 c Sugar 1/2 t Ginger, ground 1/2 t Salt 13 oz Evaporated milk; 1 cn 1 x ---crunchy pecan topping---- 2/3 c Brown sugar; firmly packed Combine the pumpkin, sugar, spices and salt in a bowl mixing well. Add the eggs and evaporated milk. Beat until smooth, using a rotary beater or an electric mixer. Pour into the unbaked pie shell. Bake in a preheated 425 Degrees F oven for 15 minutes and then reduce the temperature to 350 degree F. and bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack. Prepare the crunch Pecan topping and sprinkle over the cooled pie then place the pie under the broiler flame (5-inches from the heat source) until the mixture begins to bubble, about 1 minute. Cool to room temperature on a wire rack. CRUNCHY PECAN TOPPING: Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a fork. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PURPLE PLUM CHIFFON PIE Categories: Pies, Desserts Yield: 6 servings 1 1/4 lb Fresh purple prune plums 1 c Sugar 1 1/2 pk Envelopes unflavored gelatin 2 ea Egg whites 1/2 c Heavy cream,whipped 1 x Whipped cream for garnish 1/4 c Water 1 T Lemon juice 1/4 c Water 1 x Dash salt 1 ea Baked pastry shell (9") Wash;halve and pit plums.Place in large saucepan with 1/4 cup water. Cover and simmer over low heat until tender,about 10 minutes.Puree plum pulp and liquid in blender.Measure 2 cups puree,adding water if necessary.Add sugar and lemon juice.Stir until sugar is dissolved. Soften gelatin in 1/4 cup cold water.Dissolve over hot water.Chill until slightly thickened.Beat egg whites with salt until stiff,but not dry.Fold egg whites and whipped cream into plum mixture.Pile into pastry shell.Chill until firm.Garnish with whipped cream,if desired. Makes 1 ea 9" pie. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: RASPBERRY YOGURT PIE Categories: Pies, Desserts Yield: 6 servings 2 ea (8 oz) raspberry yogurt 1 ea Cool whip 1 x -------------v-------------- 1/2 c Crushed raspberries (opt.) 1 ea Graham cracker pie crust 1 x Other fruits with matching y Thoroughly combine crushed fruit and fruited yogurt in a bowl. Fold in the COOL WHIP,blending well.Spoon into crust and freeze about 4 hours.Remove from freezer and place in refrigerator 30 minutes(longer for softer texture)before serving.Store leftover pie in freezer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: RED,WHITE & BLUE AMERICAN PIE Categories: Pies, Desserts Yield: 6 servings 1 ea 10" pastry or graham cracker 1 pk 8 oz. pkg. cream cheese 1 pk 12 oz. whipped topping 1 c 21 oz. blueberry pie filling 1 c Powdered sugar,sifted 1 c 21 oz. tart cherry filling Bake 10" pie pastry;let cool to room temperature.Pour blueberry pie filling into shell;refrigerate for 30 minutes.Beat cream cheese and powdered sugar;beat until smooth.Fold in whipped topping.Spread cheese mixture over blueberry pie filling;refrigerate for 30 minutes.Spread cherry pie filling over cheese mixture.Refrigerate for at least 4 hours before serving.Yields one 10" pie. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: RHUBARB CUSTARD PIE WITH CRUMB TOPPING Categories: Pies, Desserts Yield: 6 servings 1 ea 9" pie shell,unbaked 1 1/2 c Sugar 1 x Dash of salt 1/2 t Vanilla 1/2 c Flour 1/4 c Butter or margarine 4 1/2 c Rhubarb, 1/2" pieces 1/4 c Flour 2 ea Eggs 1 x -------------t-------------- 1/2 c Sugar Prick pastry shell with fork.Bake @ 450 degrees for 5 minutes. Cool.Combine rhubarb with sugar,flour and salt.Let stand 15 minutes.Beat eggs slightly.Add vanilla.Stir egg mixture into rhubarb.Turn into pastry shell.For Topping;stir together flour and sugar.Cut in butter until it resembles coarse crumbs.Sprinkle over pie.Bake in 425 degree oven for 15 minutes,then reduce heat to 350 degrees.Bake for 30 minutes more.Cool completely before serving. Store pie in refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rhubarb Pie Categories: Desserts, Pies Yield: 6 servings 3 c Rhubarb, 1" slices 1/2 t Grated orange peel 1 x Dash salt 1 c Sugar 3 T Flour 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: RIBBON STRAWBERRY PIE Categories: Pies, Desserts Yield: 6 servings 1 ea Deep dish pie crust shell 1 c Sugar 1 c Water 1 pk Whipped topping,any size 1 qt Fresh strawberries,hulled 1/4 c Cornstarch 1 x Few drops red food coloring Preheat oven to 400 degrees.Bake pie shell according to directions for empty baked crust.Cool.Chop one cup of strawberries.Combine sugar and cornstarch in a 2 qt. saucepan.Stir in water gradually until smooth.add chopped strawberries.Cook,stirring constantly,until mixture thickens and boils.Remove from heat.Stir in food coloring.Cool in refrigerator 1/2 hour.Pour 3/4 of the syrup into prepared pie crust. Stand up remaining strawberries in pie crust,reserving 1/4 cup (about 3 large strawberries) for garnish.Pour remaining syrup over strawberries Chill until firm,about 3 hours.To serve,top each slice with Whipped Topping and a slice of reserved strawberry. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: ROCKY ROAD PIE Categories: Pies, Desserts Yield: 6 servings 1/3 c Semi-sweet chocolate chips 1 1/2 c Half and half or light cream 1/3 c Chopped nuts 1 ea Graham cracker pie crust 1 pk 4 serving chocolate pudding 1/3 c Miniature marshmallows 3 1/2 c (8 oz.) whipped topping Pour half and half into large bowl.Add pie filling mix.Beat with wire whisk until well blended,about 1 minute.Let stand 5 minutes. Fold in whipped topping,chocolate chips,marshmallows and nuts.Spoon into pie crust.Freeze until firm,about 6 hours or overnight. Remove from freezer and let stand 10 minutes to soften before serving. Store leftover pie in freezer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: SCOTCH APPLE PIE Categories: Pies, Desserts Yield: 6 servings 1 c Sugar 1 t Cream of tartar 1 t Allspice 1 t Butter 18 ea Soda crackers 1/2 c Sugar 1/4 t Allspice 1/2 c Flour 1 1/2 c Water 1/8 t Nutmeg 1/2 t Cinnamon 1 T Lemon juice 1 x -------------t-------------- 1/2 t Cinnamon 1/8 t Nutmeg Boil everything together but the soda crackers for one minute.Add crackers and boil again for one minute.Pour into regular pie crust. Add topping before baking. Topping: Mix together and add 1/4 cup melted butter.Blend with fork until crumb consistency.Sprinkle over filling.Bake @ 425 degrees for 10 minutes,reducing temperature to 325 degrees and bake 15 minutes longer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: SECOND HARVEST THANKSGIVING PUMPKIN PIE Categories: Pies, Desserts Yield: 8 servings 1 1/2 c Cold half and half or milk 3 1/2 c (8 oz.) whipped topping 1 c Gingersnap cookies 1 1/2 T Pumpkin spice pie spice 1 pk 4 oz vanilla instant pudding 1 c Chopped nuts 1/2 c Canned pumpkin 1 ea Graham cracker pie crust Pour half and half or milk into large bowl.Add pie filling mix. Beat with wire whisk until well blended.Let stand 5 minutes.Fold in whipped topping and remaining ingredients.Spoon into crust. Freeze until firm,about 6 hours.Remove from freezer.Let stand about 10 minutes to soften before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: SHOO FLY PIE Categories: Pies, Desserts Yield: 6 servings 1 x Pastry for 9" crust pie 1/4 c Hot water 1 ea Egg yolk,well beaten 1/2 t Cinnamon 1/2 c Brown sugar 1/2 t Salt 1/2 t Baking soda 1/2 c Molasses 3/4 c Flour 1/8 t Each: mace,ginger,cloves 2 T Shortening,melted Line 9" pie plate with pastry;chill.Dissolve soda and water; beat into molasses.Blend in egg yolk;pour into pie crust.Combine remaining ingredients to make crumbs.Sprinkle over pie.Bake in preheated 400 degree oven for about 10 minutes or until crust begins to brown.Reduce temperature to 325 degrees;bake until top is firm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: SOUR CREAM PIE Categories: Pies, Desserts Yield: 6 servings 2 ea Eggs 1 c Thick sour cream 1/4 t Nutmeg 1 T Lemon juice 1 c Sugar 1 c Chopped raisins 1/8 t Salt 1 ea Unbaked pie shell Beat eggs.Add sugar,beating until light.Whip sour cream and fold into egg mixture.Add raisins,nutmeg,salt and lemon juice. Mix thoroughly.Pour mixture into pie shell.Bake @ 450 degrees for 10 minutes.Reduce heat to 350 degrees and continue baking for 20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: SOUR CREAM RAISIN PIE Categories: Pies, Desserts Yield: 6 servings 1 c Raisins 1/4 c Raisin juice 1 x Dash salt 2 ea Egg yolks,beaten 1 x -------------m-------------- 1/4 t Cream of tarter 1/2 t Vanilla 1 c Sour cream 1/2 c Sugar 2 T Cornstarch 1 ea Baked pie crust 2 ea Egg whites 4 T Sugar Cook raisins in a bit of water.Reserve 1/4 cup juice.Mix remaining ingredients,except crust.Cook until thick.(It scorches easily;watch carefully and stir constantly.)When mixture is thick,remove from heat and add cooked raisins.Pour into baked pie crust.Make meringue topping.Spread over pie and put in oven just long enough to slightly brown meringue. Meringue: Beat first three ingredients until stiff peaks form. Add vanilla. Spread on top raisin filling and brown slightly in oven. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: IMPOSSIBLE PEANUT BUTTER COOKIES Categories: Cookies, Desserts, Bisquick Yield: 8 servings JUDY VOCELKA (NFXS18B) 1 c Peanut butter 1 c Sugar Egg Mix ingredients and roll into balls about the size of a walnut. Place on greased cookie sheet and mash down with a fork. Bake at 350 till lightly browned. Remove from cookie sheet immediately and allow to cool on a rack. Makes 16-24 cookies, depending on size. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: APPLE AND NUT POCKETS Categories: Desserts, Cookies, Holidays Yield: 20 servings 1 x -Dottie Cross TMPJ72B 1 x -DOUGH: 8 T Unsalted butter; softened 1 1/4 c Sugar 1 ea Large egg 1 1/2 t Vanilla extract 2 1/2 c Sifted all-purpose flour 1/2 t Salt 1/4 t Baking soda 1 x -FILLING: 2/3 c Apple butter 1 T Lemon juice 1 x Grated zest of 1 lemon 1/4 c Finely chopped walnuts 1 x Confectioners' sugar 1 x -for dusting To make the dough: In a medium bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until light in color and texture, about 2 minutes. Beat in the egg and vanilla. Sift the flour with the salt and baking soda. Gradually add the flour mixture to the butter mixture, beating well after each addition. Scrape the dough onto a large piece of plastic wrap and wrap tightly. Refrigerate until the dough is firm enough to roll out, at least 6 hours, or preferably overnight. To make the filling: Combine the apple butter, lemon juice, lemon zest, and walnuts and mix well. Preheat the oven to 375 degrees. Divide the dough into 4 portions. On a lightly floured work surface, roll out one portion of dough to 1/8 inch thickness. (If the dough crumbles, work in your hands until malleable.) Using a 3-inch round cookie cutter, cut out rounds of the dough. Gather up the scraps to work into the remaining dough. Repeat the process until all the dough has been used. Place a rounded teaspoon of the filling in the center of half of the rounds. Brush the edges of the rounds lightly with water. Place the remaining rounds on top of the filled cookies. Using a fork, press the edges sealed. Don't worry if cracks appear in the surface. Transfer the cookies to ungreased baking sheets. Bake until lightly browned, 12 to 15 minutes. Transfer to wire racks and cool completely. Sprinkle with confectioners' sugar before serving. Makes about 20 large cookies. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CAKEY GINGERBREAD SQUARES Categories: Desserts, Cakes, Holidays Yield: 12 servings 1 x -Dottie Cross TMPJ72B 8 T Unsalted butter; at room 1 x -temperature 1/2 c Sugar 2 ea Large eggs 1 x Grated zest of 1 orange 2 1/2 c Sifted all-purpose flour 2 t Baking soda 2 t Ground ginger 1 t Ground cinnamon 1/2 t Ground allspice 1/2 t Ground nutmeg 1/2 t Salt 1/4 t Ground cloves 1 c Unsulfured molasses 1 c Boiling water 1 x Confectioners' sugar; 1 x -for dusting Preheat the oven to 350 degrees. Butter and flour a 9-inch square baking pan. Using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until light in color and texture, about 2 additional minutes. Beat in the eggs and orange zest. Sift the flour, baking soda, ginger, cinnamon, allspice, nutmeg, salt, and cloves onto a piece of waxed paper. In a 2-cup glass measuring cup, combine the molasses and boiling water. Alternately in thirds, beat in the flour and molasses mixtures. Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, and the cake is shrinking from the sides of the pan, 40 to 50 minutes. Let stand on a wire cake rack for 5 minutes. Place the confectioners' sugar in a sieve and dust over the top of the cake. Serve the cake warm or completely cooled. Makes 12 to 16 servings. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CINNAMON CRISPS Categories: Desserts, Cookies, Holidays Yield: 24 servings 1 x -Dottie Cross TMPJ72B 8 T Unsalted butter; softened 1/3 c Sugar 1 T Sugar 1 ea Large egg yolk 1/2 t Vanilla 1 1/4 c All-purpose flour 1 t Baking powder 1 t Ground cinnamon 1/8 t Salt 24 ea Walnut halves Preheat oven to 375 degrees. Butter 2 baking sheets. In a medium bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and continue beating until the mixture is light in color and texture, about 2 additional minutes. Beat in the yolk and vanilla. Sift the flour, baking powder, cinnamon, and salt onto a sheet of waxed paper. Using a wooden spoon, work the dry ingredients into the creamed mixture to form a stiff dough. Scrape the dough onto another piece of waxed paper and form into a thick log about 8 inches long. Wrap the log in the waxed paper and refrigerate until chilled and firm, about 1 hour. Using a sharp knife, cut the chilled dough into 24 slices, each about 5/6 inch thick. Arrange the slices about 2 inches apart on the prepared baking sheets. Flatten the slices slightly with a fork, and top each with a walnut half. Bake until golden brown, 10 to 12 minutes. Let cool on the baking sheets for 2 minutes, then transfer to wire cake racks to cool completely. The cookies will keep, stored in an airtight container at room temperature, for 3 days. Makes 24 cookies. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: EGGNOG SNICKERDOODLES Categories: Desserts, Cookies, Holidays Yield: 48 servings 1 x -Terri Sawchuk PKHJ43B 1 x -MAIN INGREDIENTS: 2 3/4 c All-purpose flour 2 t Cream of tartar 1 1/2 c Sugar 1 t Baking soda 1 c Butter-softened 1/4 t Salt 2 ea Eggs 1/2 t Brandy extract 1/2 t Rum extract 1 x -SUGAR MIXTURE 1/4 c Sugar or colored sugar 1 t Nutmeg Preheat oven:400 In 3-qt. mixer bowl combine all cookie ingredients. beat at low speed, scrapingsides of bowl often, until well mixed (2 to 4 min.). In small bowl combine sugar mixture; stir to blend. Shape rounded teaspoonful of dough into 1"balls; roll in sugar mixture. place 2" apart onto ungreased cookie sheets. Bake near center of 400 oven for 8 to 10 min. or until edges are lightly browned. Reformatted by: CYGNUS, HCPM52C MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Black Forest Trifle Dessert Categories: Desserts, Box cakes, Chocolate, Alcohol Yield: 10 servings 1/2 pk Devil's food cake mix 1/2 c Rum 21 oz Can cherry pie filling MMMMM---------------------CHOCOLATE CUSTARD-------------------------- 2/3 c Sugar 1/4 c Cocoa 1/8 ts Salt 3 Eggs, beaten 2 c Milk 1 Toppings 1 c Whipping cream 2 tb Powdered sugar 1/4 c Sliced almonds, toasted Prepare cake mix according to package directions; cut into 1/2 inch slices. Line bottom of 2 quart bowl of trifle dish with half of cake slices; sprinkle with 2-4 tbsp. rum. Spoon half of cherry pie filling over cake; top with half of choclate pudding. Repeat procedure with remaining cake, rum, pie filling and custard. Cover and chill. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over custard; garnish with almonds. CHOCOLATE CUSTARD: Combine first 3 ingredients in top of double boiler. Combine eggs and milk, gradually stir into dry mixture. Bring water in double boiler to a boil, reduce heat to low and cook custard, stirring constantly until thick. Cool. Dessert yields 6-8 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Twinkie Pie Categories: Pies, Desserts, Chocolate Yield: 8 servings Butter 9 Twinkies 3 Eggs; large, seperated 1 Dash of Cream of tartar 1/2 c Sugar 1/2 ts Vanilla extract 6 oz Chocolate chips; semisweet 1 c Pecans; chopped 1 c Heavy cream; whipped Grease pyrex square or rectangular casserole with butter. Cut 8 Twinkies in thirds, LENGTHWISE, and put one layer on the bottom of the casserole. Beat egg whites, with the cream of tartar and sugar, adding vanilla. Melt chocolate chips in the top of a double boiler. Add egg yolks to chocolate, slowly, continuing to stir over boiling water. Fold chocolate into egg whites. Spread over Twinkies, then sprinkle with about half of the nuts. Layer on more twinkies, more chocolate, more nuts. Continue layering. Top with whipped cream and a single whole Twinkie. Chill and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Gumdrop Bread Categories: Breads, Desserts, Breakfast Yield: 12 servings 2 1/2 c Flour 1 1/4 c Buttermilk 1/2 c Sugar 1/2 c Packed brown sugar 1/4 c Shortening 2 Eggs 3 ts Baking powder 1 ts Salt 1 ts Vanilla 1/2 ts Baking soda 1 c Small gumdrops cut into 1/2 1/2 c Chopped nuts Beat all ingredients except gumdrops and nut in a large mixer bowl on low speed for 15 seconds. Beat on medium speed, scraping bowl constantly, 30 seconds. Stir in gumdrops and nuts. Pour into a 9 X 5 inch loaf pan that has been greased on the bottom only. Bake at 350F for 60 to 65 minutes, or until a wooden pick inserted in the center comes out clean. Loosen sides of loaf from the pan. Remove bread from the pan and cool completely on wire rack. For best results, wrap and refrigerate at least 24 hours before slicing. Refrigerate no longer than 1 week. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sex in a Pan Categories: Desserts, Chocolate, Nuts, Cheese Yield: 15 servings MMMMM-------------------------1ST LAYER------------------------------ 1 1/2 c Flour 3/4 c Melted butter 1/2 c Walnuts, chopped MMMMM-------------------------2ND LAYER------------------------------ 8 oz Cream cheese, softened 1 c Powdered sugar 1 c Cool Whip 1 ts Vanilla MMMMM-------------------------3RD LAYER------------------------------ 2 1/2 c Milk 2 Vanilla pudding inst, large MMMMM-------------------------4TH LAYER------------------------------ 2 1/2 c Milk 2 Chocolate inst pudding, larg MMMMM-------------------------5TH LAYER------------------------------ Cool Whip 1ST LAYER: Mix all together and press into a 9 x 13 pan. Bake at 350^F for 15 minutes. 2ND LATER: Mix together and spread over cooled crust. REMAINING LAYERS: Prepare and layer in order given. Top with the Cool Whip and grated some chocolate over all. Keep refrigerated. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: The Next Best Thing To Robert Redford Categories: Desserts, Nuts, Chocolate Yield: 16 servings 1 c Flour 1/2 c Margarine 1 c Pecans; finely chopped 1 pk (8 oz) cream cheese;softened 1 c Sugar 1 pk Cool whip (9 oz size);thawed 1 pk Instant vanilla pudding (lg) 1 pk Instant chocolate pudding (l 3 c Milk; cold Grated Chocolate candy bar Prepare bottom crust by mixing together flour, margarine and pecans until crumblike. Press mixture into greased 13x9" baking pan. Bake at 350~F for 15 to 20 minutes until lightly golden. Cool. Beat cream cheese with sugar until smooth. Fold in half of Cool Whip. Spread mixture over cooled crust. Combine vanilla and chocolate pudding mixes. Beat in milk until smooth and thickened. Spread over cream cheese layer. Spread remaining Cool Whip over top. Sprinkle with grated chocolate. Cover and refrigerate overnight. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Snicker's Dessert Categories: Desserts, Chocolate, Nuts Yield: 12 servings MMMMM------------------------FIRST LAYER----------------------------- 1 c Milk chocolate chips 1/4 c Butterscotch chips MMMMM------------------------SECOND LAYER----------------------------- 1 c Sugar 1/4 c Milk 1/4 c Margarine 1/4 c Peanut butter 1 c Marshmallow cream 1 ts Vanilla 2 c Peanuts MMMMM------------------------THIRD LAYER----------------------------- 40 Caramels 2 tb Water MMMMM------------------------FOURTH LAYER----------------------------- 1 c Milk chocolate chips 1/4 c Butterscotch chips 1/4 c Peanut butter Melt ingredients for first layer and spread in a 13x9 pan. Freeze until firm. Boil the sugar, milk and margarine 5 min. Add the peanut butter, marshmallow cream and vanilla. Pour over the 1st layer and sprinkle with peanuts. Cool. Melt the caramels with the water and pour over the peanuts as the 3rd layer. Melt the chips and peanut butter. Pour over the 3rd layer. Keep refrigerated. Cut into squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: APPLE BROWN BETTY with RUM WHIPPED CREAM Categories: Desserts, Holidays Yield: 6 servings 1 x -Dottie Cross TMPJ72B 1 x -MAIN INGREDIENTS: 1 c All-purpose flour 1/4 t Salt 1/2 t Ground cinnamon 1/4 t Ground nutmeg 3/4 c Sugar 8 T (1 stick) unsalted butter, 1 x -chilled, cut into 1/2" piec 4 ea Slices firm-textured bread; 1 x -crusts removed 1 c Raisins 3 ea Granny Smith apples; peeled, 1 x -cored, and cut into 1/2-inc 1 x -pieces (about 1-1/2 pounds) 1 x -RUM WHIPPED CREAM: 1 c Heavy cream 2 T Sugar 2 T Dark rum To make the apple brown betty: Preheat the oven to 350 degrees. Butter a 9-inch-square baking dish. Sift the flour, salt, cinnamon, nutmeg, and sugar into a bowl. Cut the butter into small pieces; cut it into the flour mixture, using a pastry blender, until the mixture resembles coarse crumbs. Cut the bread into 1-inch-square pieces. Soak the raisins in boiling water to cover for about 5 minutes, until plump, the drain them. Combine the bread, raisins, and sliced apples in a bowl. Sprinkle the bottom of the prepared baking dish with 3/4 cup of the flour mixture, add the apple mixture, and top with the remaining flour mixture. Bake, uncovered, in the preheated oven until the top of the brown betty is crisp and golden and the apples are tender, 35 to 45 minutes. To make the rum whipped cream: In a chilled medium bowl, beat the cream and sugar until stiff. Beat in the rum. Serve the betty warm, with the rum whipped cream. Serves 6. Sorce: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Applesauce cake in Jars Categories: Desserts, Fruit, Canned Yield: 1 servings 1 x ELLIE COLLIN CMKD93F 2/3 c SHORTENING 2 2/3 c GRANULATED SUGAR 4 ea Large EGGS 2 c APPLESAUCE 2/3 c WATER 3 1/3 c ALL-PURPOSE FLOUR, sifted 1/2 t BAKING POWDER 2 t BAKING SODA 1 1/2 t SALT 1 t GROUND CINNAMON 2 t GROUND CLOVES 2/3 c NUTS; chopped,optional Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400) canning jars, lids and rings by boiling for 10 minutes. Remove the jars and allow to air-dry and cool. Leave the lids and rings in the hot water until ready to use. Once the jars are cool enough to handle, grease them (use a pastry brush) with shortening (DO NOT use Pam or Baker's Secret); set aside. Cream together the shortening and sugar. Beat in the eggs, one at a time, until the mixture is light and fluffy. Add the applesauce and water; set aside. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Blend dry ingredients into the applesauce mixture. Fold in the nuts. Pour batter into the jars, filling them about 1/2 full. Place jars onto a cookie sheet or they'll fall over. Bake in a preheated 325-degree oven for 35-40 minutes or until a pick inserted deep into the center of each cake comes out clean. Remove jars from the oven, one-at-a-time (use HEAVY-DUTY MITTS, the jars ARE HOT!); place a lid, then a ring on top and screw down tightly. Place jars onto your counter top to cool. You'll know when the jars have sealed, you'll hear a "plinking" sound. If you missed the sound, test them by pressing down on the lids once the jars have cooled--they shouldn't move at all. Store jars in a cool, dry place. They should keep for about a year. I've only been able to keep them for a few weeks, they don't last that long around here. They're wonderful for last minute gifts, especially for single friends. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Canned Cake hints Categories: Desserts, Canned Yield: 1 servings 1 x ELLIE COLLIN CMKD93F I have a few more recipes but no time to upload them right now, I'll do that later on this evening. BTW, ANY cake can be baked in canning jars. I usually try one jar first--you have to know how much volume each recipe will give you. I usually fill ONE jar 1/2 full then bake it to see how high it rises. You don't want the cake to come out of the top of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need. MOST of the recipes I've tried I end up using around 8. Sterilize as many jars as you think you'll need and go from there. Also, the baking times will vary--the moistness of each cake recipe will determine the time. Again, MOST of the recipes I've tried bake in 35-40 minutes. Start checking the cakes at 30 minutes and go from there. YES, the cakes DO slide easily out of the jars IF you use the jars I listed. They're Ball Quilted Crystal Canning Jars (#14400-81400). They can be found at most grocery stores (at least here in California) next to the pectin and other canning supplies. Also, I've seen the 12 oz straight-sided (plain) jars (# ?) at Smart & Final. The plain jars work fine too but they're not as pretty and you have to make your own labels--the jars I use come with decorative labels. One IMPORTANT tip--get your jars NOW! Once summer's over with they're very hard to find. Also, when you can, ask for the jars back, they're NOT cheap. Most folks don't mind returning them though, they usually want refills! Make sure your LIDS are new, the rings don't have to be As the jars do seal, the cakes are as moist as the day you put them into the jars--sometimes MORESO. There will be a little condensation on the lids and some in the jars so when you seal them it's trapped inside. Don't worry about getting the water off of the lids before placing them onto the jars, the added moisture doesn't hurt the cakes in the slightest. I'm trying to address every question that's been asked of me before, I HOPE I've done that. If I've missed anything or if anyone has any questions, don't hesitate to ask. These make WONDERFUL Christmas gifts and you can start NOW! Single friends really appreciate these because each jar makes enough for one or two people. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CRAN-BRANDY PUDDING****FJVS25A Categories: Medieval, Holidays, Desserts, Fruits, Xmas Yield: 6 servings 1 1/3 c All-Purpose Flour* 1/4 c Firmly Packed Brown Sugar 1/2 ts Cinnamon 1/4 ts Allspice 1 ts Baking Soda 1/2 ts Baking Powder 3 tb Brandy 1/4 c Milk 3 tb Oil Egg 3/4 c Chopped Walnuts 2 c Cranberries, Halved *Self-rising flour IS NOT recommended for this recipe. Generously greast 1-qt. mold or casserole. In med. bowl, combine flour, sugar, cinnamon, allspice, soda and baking powder. Add brandy, milk, oil and egg; stir just until dry ingredients are moistened. Stir in walnuts and cranberries. Spoon into prepared mold. Cover tightly with foil. Place on wire rack in large steamer or kettle. Pour boiled water 3-4" deep into steamer; cover. Keep water boiling gently over low heat. If necessary, add water to maintain steam. Steam 1 1/2-2 hrs. or until pudding springs back when touched lightly in center. Cool slightly. Invert onto serving plate. Cut into slices. Serve with Golden Toffee Sauce and a dollop of whipped cream, if desired. Golden Toffee Sauce recipe to follow. Cranberries, walnuts and brandy flavor this traditional holiday favorite. I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: APPLE TARTS WITH ICE CREAM PART 1 Categories: American, Spago, Desserts Yield: 6 servings 1 1/2 lb Puff pastry dough 6 lg Cooking apples (like Newton, Pippin, Granny Smith) 4 1/2 tb Butter 1/3 c Sugar 3 tb Calvados 1 Egg, lightly beaten 1/4 c Caramel sauce: 1 c Sugar 3/4 c Whipping cream 3 tb Unsalted butter, cut in Small pieces Caramel ice cream: 8 Egg yolks 2/3 c Sugar (see part 2 for more) SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND CABERNET SAUVIGNON, 1978. Preheat oven to 325. Roll out 1/2 dough until 1/8-in. thick and line six individual tart pans. Peel, core, and thinly slice the apples. Heat 3 tablespoons butter in skillet, saute apples 3-4 minutes until golden. Sprinkle sauteing apple slices with sugar. Meanwhile, warm Calvados in saucepan. Pour warm brandy over apple slices, cover skillet for a few seconds, uncover, ignite. Fill tart pans with flambeed apple slices. Cut remaining 1-1/2 tablespoons butter in 6 pieces, lay 1 piece on each tart. Drizzle warm Caramel Sauce over tart fillings to glaze. Roll out remaining puff pastry dough until 1/8-in. thick. Cut out tops to cover tart shells. Cut design in center of each top with cookie cutter; place on top of tarts, leaving sides open. Gently brush dough with beaten egg. Bake in preheated oven 30 minute, until golden brown. Serve with Caramel Ice Cream. (see part 2 for sauce and ice cream) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: APPLE TARTS WITH ICE CREAM PART 2 Categories: American, Spago, Desserts Yield: 6 servings 2 c Milk 2 c Whipping cream 1 Vanilla bean, split 1 c Caramel sauce SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND CABERNET SAUVIGNON, 1978. SAUCE: Combine sugar and 1/2 cup water in heavy saucepan. Cook on medium heat 15-20 minutes, until sugar turns light golden brown. Don't let sugar burn. Remove saucepan from heat, immediately add cream, stirring until smooth. Add butter, let melt in sauce. Stir to combine thoroughly. Serve warm or chilled. If not using at once, cover with plastic wrap, store in refrigerator. ICE CREAM: In 3-quart bowl, whisk egg yolks together with sugar. Set aside. Pour milk and cream into saucepan, add split vanilla bean. Heat just to boiling point to scald, then remove pan from heat. Pour a little scalded milk and cream into egg mixture, stir gently. Gradually add and mix in remaining milk and cream. Return pan to stove, cook over medium to low heat, stirring constantly until mixture coats wooden spoon. Strain into bowl over ice. Stir in Caramel Sauce. Freeze in ice-cream maker, according to directions. ~---- FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:38 AM TO: ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL SEASONS MEA #1 (We'll see if they go up in order ) These are from MK's 'A Taste for all Seasons' MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: FRIED BANANA Categories: Desserts, Chinese Yield: 4 servings 1 Banana, quartered 1/2 c Flour 2 ts Double action baking Powder 6 tb Water 4 c Cooking oil 4 tb Honey Light, sweet dessert - a perfect ending to the dinner. 1. Roll the banana pieces in flour. Mix the baking soda with water to make a paste and roll the banana pieces in it. 2. Heat the oil until it is hot. Deep fry bananas for 4 minutes or until they are golden brown. Drain. 3. Pour 1 tablespoon of honey on each banana piece and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: SPRINGERLE Categories: Desserts, Cookies, Holidays Yield: 48 servings 1 x -Kathryn Evans JMSH36B 4 c Flour 2 t Baking powder 4 ea Eggs, well beaten 2 c Sugar 2 t Boiling water 2 tb Anise seed Sift flour; measure; add baking powder and sift again. To well-beaten eggs gradually add the sugar, beating until very thick. Pour boiling water over anise seed and add to egg mixture Stir in the flour. Chill. Roll on a lighly floured board to 1/4 inch thickness;>>> then roll again with a springerle roller to make designs. Cut the cookies at the marked outlines and place on an ungreased cooky sheet. Let dry 6 to 8 hours at room temperature. Bake in a moderate oven (375) 12 to 15 min. or until brown. Makes 4 dozen cookies. Reformatted by: CYGNUS, HCPM52C MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bananas Fritas Categories: Desserts, Mexican Yield: 4 servings 4 Firm Bananas 2 c Beer Batter Oil For Deep-Frying 1/2 Lemon, Juice of 1/2 c Honey 1 pt Vanilla Ice Cream or 1 c Flavored Whipped Cream Servings: 4 Peel bananas & split each into 3 sections lengthwise. Dip the sections into beer batter, shake off excess batter, and slip the bananas into 350 degree cooking oil. Cook on all sides,turning carefully, until batter is crisp and golden. Arrange fried bananas on 4 dessert plates and sprinkle with lemon juice and honey. Top with ice cream or flavored whipped cream and serve immediately. If you use whipped cream as a topping flavor it with a little sugar and almond extract. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bunuelos Categories: Desserts, Mexican Yield: 6 servings 4 c Flour 1 ts Baking powder 1 ts Salt 2 tb Sugar 2 Eggs, beaten 1 c Milk 1/4 c Butter ,melted Here is a local recipe for a sweet crunchy treat that you usually see at festivals with confectioners sugar all over them. They sell in bags of about a dozen. I found the mexican recipe book!! Sift together dry ingredients. Combine beaten eggs with milk. Fold in dry ingredients and add melted butter. On floured board knead dough as you do for bread. Make into small balls and roll out to about five inches. Fry in hot fat about one minute on each side.Prick with fork while cooking. Sprinkle with sugar and cinnamon. This is from The World of Mexican Cooking by Mary Margaret Curry.Galahad Books.New York City. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Caramel Flan Categories: Desserts, Mexican Yield: 6 servings 3 tb Sugar 3 lg Eggs 1/3 c Brown sugar - dark brown, -packed 2 ts Vanilla extract 1/4 ts Almond extract 1 cn Evaporated whole milk - (12 -oz.) 1/2 c Whole milk 1. Preheat the oven to 300F. In a small saucepan, combine the granulated sugar with 1 tablespoon water. Stir over moderate heat until the sugar turns a medium caramel color, about 3 minutes. Working quickly, pour the caramel into six (6-oz.) custard cups; don't worry if they're not evenly coated. 2. In a medium bowl, beat the eggs. Whisk in the brown sugar, vanilla and almond extract. Gradually whisk in the evaporated and whole milk. Strain the mixture through a sieve and then pour it into the custard cups. Place the cups in a baking pan and add enough hot water to reach halfway up the sides. Bake for about 1 hour or until set. Let the flans cool to room temperature in the water bath. Cover and refrigerate overnight. 3. Run a knife tip around the edge of each flan and invert onto dessert plates. Serve cold. Recipe from Food & Wine, April, 1990. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chayote Relleno Categories: Desserts, Mexican Yield: 6 servings 3 sm Chayotes (about 6 ounces -each) 1/2 c Almonds 1/2 c Sugar 3 Eggs 1 tb Brandy 1 ts Vanilla 2 tb Milk or cream 1 pn Nutmeg 1 1/2 c Sponge cake or pound cake, -crumbled into fine crumbs, Plus 2 tablespoons for -topping (see note) 1/2 c Golden sultana or black -raisins 3 tb Slivered almonds 1 c Softly whipped cream, barely -sweetened This is a use for chayote that I would never have thought of, but it sounds really good. I love to shock people with the unexpected, such as serving these stuffed chayote shells for dessert. In this recipe, chayote's delicate texture and taste combine with almonds, sugar, brandy, eggs, cream, raisins and sponge cake to make an elegant pudding-like filling for the pale-green shells. They are abso- lutely delicious and something you might have been served in one of the fine old households of colonial Mexico. Cut the chayote in half lengthwise and steam for 35 minutes, or until just tender. Do not overcook--you don't want the shells to collapse when you scoop them out. Meanwhile, combine the almonds and sugar in a food processor and grind until the almonds are fairly fine. Preheat oven to 375 degrees F. When the chayote is cooked and cool enough to handle, remove the seed, and scoop out the pulp, leaving a 1/2-inch-thick shell. Set aside. Place the chayote pulp in the processor with the ground almonds; add eggs and process to a puree. Add the brandy, vanilla and milk or cream. Blend. Pour mixture into a bowl and stir in nutmeg, cake crumbs and raisins. Spoon the pudding mixture into the chayote shells (you will have about 1 1/2 cups left over) and place them in a greased baking dish. Sprinkle slivered almonds and reserved cake crumbs over the tops. Bake stuffed shells for 30 minutes. Pour remaining pudding mixture into a greased loaf pan and bake for 25 minutes. Serve warm, topped with whipped cream. Serves 6 lucky people. (The pudding loaf serves 4.) Note: I cheat and buy a frozen pound cake to use for this recipe. PER SERVING: 420 calories, 10 g protein, 54 g carbohydrate, 20 g fat (7 g saturated), 192 mg cholesterol, 141 mg sodium, 3 g fiber. From an article by Jacquiline Higuera McMahan in the San Francisco Chronicle, 6/2/93. Posted by Stephen Ceideburg MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Flan Categories: Desserts, Mexican Yield: 6 servings 1 c Sugar 1/2 c Water 4 c Whole milk or 1 can -evaporated milk and enough Whole milk to make 3-1/2 -cups 1 ts To 2 ts fresh orange peel, -orange part only 1/2 c Sugar 6 lg Eggs 1 ts Vanilla FLAN In a small saucepan, combine 1 cup sugar and 1/2 cup water and bring to a boil, stirring to dissolve the sugar. Dip a brush in ice water and use to wash down any sugar crystals clinging to the pan. Let boil, undisturbed, until it caramelizes. As soon as the sugar syrup turns an amber color, stir and take off heat. Pour immediately into a 9x5 loaf pan or an 8 cup ring mold, tilting pan quickly to coat the bottom and sides with the caramel. Set aside while making the custard. If using whole milk only, bring to a boil and simmer 12 to 15 minutes to reduce to 3-1/2 cups. If using a mixture of evaporated and whole milk, simply bring to a boil. Meanwhile, use the metal blade to process the sugar and orange peel until the peel is grated. Add eggs and vanilla to workbowl and pulse 3-4 times to "beat" the eggs. With the machine running, add 1 cup of the hot milk through the feed tube. Stop the machine and whisk the egg-milk mixture into the remaining milk in the pan. Pour into the caramel lined pan or mold and place in a larger pan half-filled with water. Bake the flan for 1 hour and 15 minutes in a pre-heated 350 degree oven until a knife inserted off-center comes out clean and the custard is set. Let cool, then chill at least 1-1/2 hours before unmolding. Unmold onto a deep serving platter allowing the caramelized sauce to run over the custard. Slice to serve and include some sauce in each serving. Serves 8-10. VARIATION: You can add 1/4 teaspoon cinnamon (or 1/2 teaspoon ground canela) to the custard with the vanilla. You can also sprinkle 1/2 cup thinly sliced almonds over the caramel in the mold, adding quickly before the syrup has hardened. Proceed with the recipe as above. Enjoy! ~ Stephanie - P.S. I have always used the combination of Evaporated and whole milk, it turns out really wonderful. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fried Ice Cream Categories: Desserts, Mexican Yield: 4 servings 1 qt Vanilla Ice Cream 1/2 ts Ground Cinnamon 1/2 c Sugar 1 c Cornflakes Crumbs Oil for Deep Fryer 1/4 c Honey Whipped Cream 4 Maraschino Cherries Servings: 4 Let the ice cream stand at room temperature for about 5 minutes to soften slightly. Combine the cinnamon, sugar, and cornflake crumbs in a shallow pan. Using an ice-cream scoop, make four balls of ice cream. Roll these balls in the crumb mixture to cover completely. Wrap in a piece of aluminum foil and freeze five hours. Heat oil to 450 degrees in a deep pan. As soon as it comes to heat, uncover the ice cream balls and deep fry them very briefly, about 2 seconds. Drain momentarily and place in dessert dishes. Top each ball with 1 tbs. honey, a little whipped cream, and a maraschino cherry Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fried Mexican Ice Cream Categories: Mexican, Desserts, Snacks Yield: 4 servings 1 pt Ice cream-whatever you like 1/2 c Cornflakes, crushed 1 ts Ground cinnamon Whipped cream 2 ts Sugar 1 Egg Oil for frying Honey Scoop out 4 balls of ice cream. Return to freezer. Mix cornflakes crumbs, cinnamon and sugar. Roll ice cream in half crumb mixture and freeze again. Beat egg and dip coated balls in egg, then roll again in crumbs. Freeze until ready to use. (for thicker coating, repeat dipping and rolling). when ready to serve, heat oil to 350F. Place 1 frozen ice cream ball in fryer basket or on perforated spoon and lower in oil for 1 minute. Drizzle with honey and whipped cream. Repeat for other ice cream balls and serve. /\/\ara Kent MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexican Bean Cake Categories: Cakes, Desserts, Mexican Yield: 24 servings 1/3 c Butter or margarine 3/4 c Sugar 1 Egg 2 c Unseasoned pinto bean puree* 2 ts Vanilla extract 1 c Flour 1 ts Baking soda 1/2 ts Salt 1 ts Ground cinnamon 1/2 ts Ground cloves 1/2 ts Ground allspice 2 c Peeled and diced apple 1 c Raisins 1/2 c Chopped nuts 1 1/2 c Icing sugar (optional) Milk or fruit juice "Mexican meals don't usually include cake, but this one--made with bean puree and lots of fruit and spices--would fit right in with Mexican food!" Jean's Beans by Jean Hoare page 112. BEAN PUREE Start with 1 cup of dried beans or a bit more if using large white limas and you plan to take off the skins. Extra bean puree may be frozen-it looks like mashed potato. Quick Soak - Wash beans, use 3 cups of cold water for each cup of beans and bring slowly to a boil. Boil gently for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain off soaking water. Cover with fresh cold water, bring to a boil for 10 min, reduce heat and simmer about 30 min until tender. Drain. Remove lima bean skins and discard any hard beans. Grind through a foodmill, puree in a blender or food processor. You may have to add a bit of liquid saved from the cooking process to get the mixture moving. Force the puree through a sieve about 1/4 cup at a time if you want a very smooth puree. Puree only keeps a day or two in fridge so freeze any that you are not going to use for the recipe. Preheat oven to 350F. Grease and flour the bottom only of a 9x13 inch rectangular pan. Cream butter with sugar. Add egg and beat well. Blend in bean puree and vanilla. In a separate bowl, combine flour, baking soda, salt, and spices. Mix with the apple, raisins, and nuts. Add dry ingredients and fruit to creamed mixture and blend well. Pour batter into prepared pan and bake 35-45 min or until cake tests done when tried with a toothpick. Mix icing sugar with enough milk or fruit juice to make a thin glaze; drizzle over the still-warm cake. Keep in the refrigerator. (My notes - I would make this again but leave off the glaze as it is quite sweet.) Shared by Elizabeth Rodier MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexican Fiesta Tart Categories: Desserts, Mexican Yield: 10 servings 1/2 CORNMEAL PASTRY dough 1 Egg white, lightly beaten 2 c Shredded Monterey Jack -cheese with jalapeno Pepper (8 ounces) 2 c Shredded sharp Cheddar -cheese (8 ounces) 2 lg Tomatoes (1 1/4 pounds) -cored, seeded, Cut into 3/4-inch cubes (3 -cups) 1/3 c Sliced green onions 2 md Zucchini (3/4 pound), thinly -sliced 1/2 lg Red or green bell pepper, in -thin strips 1/3 c Sliced pitted ripe olives 1/4 c Chopped fresh cilantro -(coriander) Preheat oven to 400 F. On lightly floured surface roll dough to a 25-inch round. Transfer to a 12-inch tart pan with removable bottom. Trim edges; prick bottom with tines of fork. Lane pastry shell with pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove foil with weights. Bake 5 to 6 minutes longer or just until pastry starts to turn golden. Brush with egg white and bake 1 minute longer. Cool completely on wire rack. In large bowl, toss together cheeses. Sprinkle half the cheese mixture over bottom of cooled tart shell. Top with a layer of tomatoes, then half the onions, the zucchini, pepper, olives, remaining onions then remaining cheese. Bake 20 minutes or until heated through. Cool 15 minutes on wire rack before removing outer ring. Serve warm. Makes 10 servings. [ 1001 HOME IDEAS MAGAZINE; June 1990 ] MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Natilla Creme Categories: Mexican, Desserts Yield: 6 servings 4 Eggs, separated 1/4 c Flour 1 qt Milk 3/4 c Sugar 1/8 ts Salt 1 Nutmeg Servings: 6 Make a paste of egg yolks, flour and 1 cup of the milk. In a medium saucepan, add the sugar and salt to the remaining milk and scald at medium temperature. Add the egg yolk mixture to the scalded milk and continue to cook at medium temperature until it reaches the consistency of soft custard. Remove from heat and cool to room temperature. Beat egg whites until stiff but not dry and fold into the custard. Chill before serving. Spoon custard into individual serving dishes. Sprinkle each with nutmeg before serving. Or spoon custard over chilled guava slices. Served over guava is my personal favorite. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pumpkin Empanadas (Jacqueline Higuera Mcmahan) Categories: Mexican, Desserts Yield: 14 servings 2 c Unbleached white flour 2 tb Sugar 2 ts Baking powder 1/2 ts Salt 1/2 c Shortening 1/4 c Cold sweet butter 1 tb Brandy 3 tb Milk 16 oz Canned pumpkin puree 3/4 c Brown sugar 2 ts Cinnamon, or 2 teaspoons -minced wild anise leaves 1/4 ts Freshly grated nutmeg 1 Egg 2 ts Pure vanilla 1 Egg beaten with 1 tablespoon -water for glaze 2 tb Sugar mixed with 1 teaspoon -cinnamon When Grandmama made these little pies she included anise, which grew wild around our rancho. Sift together first 4 ingredients. Cut in the shortening and butter using a pastry blender or 2 knives. The mixture should resemble coarse meal. Combine brandy and milk, and drizzle over flour mixture, stirring with a fork to distribute. Do not over-blend. Form into a flat disc and wrap in plastic wrap. Chill 30 minutes. Preheat oven to 400 degrees. To make the filling, blend together the pumpkin, brown sugar, spices, egg and vanilla. When dough is chilled, roll out thinly on a floured board or pastry cloth. Cut into 4- or 5-inch circles. Place about 2 table- spoons pumpkin filling on the lower half of each dough circle. Fold over top half. Press the edges together with a fork. Brush tops with egg wash and place on a baking sheet. Bake 15 to 18 minutes, or until golden. While still warm, sprinkle with the cinnamon sugar. These may be baked 1 day ahead. Before serving, warm in a 350 degrees for 8 minutes. Makes 14 to 16 empanadas. San Francisco Chronicle, 11/14/90. Posted by Stephen Ceideburg MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rice Pudding (Mexican Style) Categories: Desserts, Rice, Mexican Yield: 6 servings 1 c Rice, uncooked 1 Cinnamon stick 2 1/4 c Water 1/2 c Sugar 1 ts Salt 1 tb Flour 1 c Milk 3 Eggs Cook 1 cup rice with a cinnamon stick in 2 1/4 cups of water until very soft and rather dry. Mix 1/2 cup of sugar with 1 tablespoon of flour and 1 teaspoon of salt. Add 1 cup of milk gradually and three beaten egg yolks to the sugar mixture. Add to rice, stirring constantly, if too thick add more milk and then cook until done. Beat 3 egg whites stiff and pour hot rice mixture into them. Sprinkle with cinnamon. From the Old Tucson "Mexican Plaza Cookbook" 1971 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Traditional Caramel Custard - Flan a la Antigua Categories: Mexican, Desserts Yield: 8 servings Jim Vorheis 3/4 c Sugar The custard: 1 qt Milk 1 pn Of sea salt 1/2 c Sugar 2 Inch cinnamon stick or -vanilla bean Small piece of orange or -lemon rind (optional) 4 Eggs 6 Egg yolks The caramel: Heat the sugar for the caramel in a small, heavy frying pan over low heat until it begins to dissolve. Shake the pan slightly (do not stir) until all the sugar has melted. Increase the flame and let the sugar bubble and color. Pour the caramel into the mold and quickly turn it around in all directions, tipping it up in a circular motion until the surface - bottom and 2 inches up the sides - has been lightly coated with the caramel. If the caramel thickens and becomes sluggish, gently heat the mold in a pan of hot water or over low heat, depending on the material, and continue the coating action. Set aside to cool. Put the milk, salt, sugar, and cinnamon or vanilla into a saucepan and bring slowly to a boil, stirring until the sugar has dissolved. Continue boiling slowly, taking care that it does not boil over, until the milk has reduced by about 2/3 cup. Set aside to cool. Place an oven rack on the lowest rung of the oven and heat to 325 F. Beat the eggs and yolks together and stir into the tepid milk. Pour the mixture through a strainer into the flan mold and place it in a hot water bath in the oven. Test after 2 hours with a skewer or cake tester; if it comes out quite clean, the flan is cooked. Remove from the oven, but allow to sit in the water bath for about 15 minutes longer. Remove and set aside to cool completely before refrigerating. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peach Soup Categories: Desserts, Soups, Entertain Yield: 4 servings 5 lg Peaches, sliced 4 c Water 2 tb Lemon juice 1/4 c Maple syrup 1 tb Arrowroot 1 c White wine 1/4 c Orange or peach liqueur 1 c Whipping cream 1/4 ts Nutmeg (opt) Combine peaches, water and lemon juice in a sauce pan; simmer for 15 minutes. Puree in blender with maple syrup and arrowroot. Add wine and liqueur. Pour in half the cream; mix thoroughly; chill for 1 hour. Whip remaining cream and dollop on top of each serving. Add a sprinkling of nutmeg if desired. Serves 4. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Raspberry Fuchsia Soup Categories: Soups, Appetizers, Desserts Yield: 4 servings 3 c Fresh raspberries 3/4 c Water 2 tb Lemon juice 2 tb Lemon rind, grated fine 2 tb Arrowroot 1/2 c Maple syrup 2 c Strawberry wine 1/2 c Sour cream 1/2 c Fresh raspberries for -garnish Puree raspberries for soup; strain through a sieve into bowl; set aside. Take seeds and rind left in sieve and transfer to sauce pan; add water; simmer for 5 minutes; strain into bowl containing berry juice; discard seeds remaining in sieve. Combine lemon juice, lemon rind and arrowroot. Add to berry juice; add maple syrup and wine; transfer to sauce pan. Simmer over low heat until thick. Refrigerate 2 hours. Serve in individual bowls with a dollop of sour cream and a spoonful of berries on top of each bowl. Serves 4. Posted by Fred Peters. MMMMM