MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Godiva Tiramisu Categories: Alcohol, Desserts, Godiva, Chocolate Yield: 12 servings 5 oz Godiva Liqueur, divided 20 Ladyfingers 1 lb Marscarpone Cheese 4 oz Dark Chocolate, grated 1/2 c Espresso 2 Eggs, seperated 1/3 c Confectioner's Sugar Mix 3 oz of Godiva Liqueur with espresso. Dip ladyfingers into coffee and place in a single layer in shallow baking dish. Cover with any remaining liquid. Beat together marscarpone cheese, egg yolks, sugar aon the remaining liqueur until smooth. Whip egg whites until stiff; fold into cheese mixture. Pour cheese over ladyfingers; sprinkle with chocolate and refrigerate overnight. Source: Godiva Liqueur MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Mississippi Mud Categories: Cyberealm, Desserts, Cakes Yield: 8 servings MMMMM------------------------FOR THE CAKE----------------------------- 2 c Sugar 1 c Shortening 4 Eggs 1 1/2 c Flour 1/3 c Cocoa 1 ts Vanilla 1/4 ts Salt 1 c Pecans (optional) 1/2 lg Jar of marshmallow fluff MMMMM----------------------FOR THE FROSTING--------------------------- 1 c Butter 1/3 c Carnation milk 1/3 c Cocoa 1 ts Vanilla 1 lb Confectioners' sugar 1 c Pecans (optional) >Hint< Make the frosting first, by simply creaming all of the ingredients together and setting aside... 1) Cream together the sugar and the shortening, and add the eggs one at a time, beating well after each addition... Add the flour, cocoa, vanilla ansd salt, creming well then add the pecans if desired... 2) Bake in a well gerased and floured 9" x 13" cake pan, at 350ø for 30 min... remove and spread the marshmallow fluff evenly on the top, and return to the oven for 1 min or until fluff is spreadable... 3) Spread the frosting on top of the fluff and refrigererate until ready to eat... From Esther Christie in the Sacred Heart Perish Cookbook re-typed for you by Fred Goslin in Watertown NY on CYBEREALM Bbs. at (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Layered Banana Pineapple Dessert Categories: Cyberealm, Desserts, Puddings, Mom's best Yield: 15 servings 1 1/2 c Graham cracker crumbs 1/4 c Sugar 1/3 c Melted butter or margarine 3 Bananas, sliced 1 pk 8 oz cream cheese, softened 3 1/2 c Cold milk 2 pk 4 oz ea Jello Instant Vanilla pudding/pie filling 1 cn 20 oz crushed pineapple -drained 1 Tub (8 oz) Cool Whip, thawed *note, light or lo-fat can -be substituted where able Mix graham cracker crumbs, sugar and margarine or butter in 13 x 9 x 2 pan. Press evenly onto bottom of pan. Arrange banana slices on crust. Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk. Add pudding mixes. Beat until well blended and thickened. Spread evenly over banana slices. Spoon pineapple evenly over pudding mixture. Spread cool whip over pineapple. Refrigerate 3 hours or until ready to serve. Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Brandied Chocolate Truffles Categories: Candies, Nets Yield: 26 truffles 3/4 c Whipping cream 3 tb Unsalted butter 1/2 lb Bittersweet chocolate -OR- semisweet chocolate -- Chopped 2 tb Cognac or other brandy 3/4 lb Bittersweet chocolate -OR- semisweet chocolate -- chopped Bring whipping cream and unsalted butter to simmer in heavy medium saucepan. Reduce heat to low. Add 1/2 pound bittersweet chocolate and stir until melted. Mix in 2 tablespoons Cognac. Let stand at room temperature until firm enough to mound on spoon, about 3-1/2 hours. Line cookie sheet with foil. Spoon truffle mixture by rounded tablespoons onto prepared cookie sheet, spacing apart. Chill until firm, about 1 hour. Roll 1 truffle between palms of hands into ball. Place on same sheet. Repeat with remaining truffles; refrigerate. Melt 3/4 pound chocolate in top of double boiler over simmering water, stirring frequently until smooth. Remove from over water. Grasp 1 truffle between thumb and index finger. Dip into chocolate, coating completely. Shake gently to remove excess chocolate. Place on same sheet. Repeat dipping with remaining truffles. Refrigerate until firm, about 30 minutes. Remove truffles from foil. (Can be prepared 1 week ahead. Refrigerate in airtight container.) Serve cold. Source: Bon Appetit - June 1991 Typed for you by Karen Mintzias MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Chestnut Bourbon Torte w/ a Kentucky Bourbon Cre Categories: Desserts, Nets Yield: 20 servings 6 Eggs, separated, plus 2 egg - yolks 1 1/2 c Sugar, plus 1/3 cup 4 tb Bourbon, plus 2 teaspoons 2 1/2 c Pureed unsweetened chestnuts 3/4 c Ground pecans, plus pecan - pieces for garnish 2 ts Instant coffee 6 tb Chilled butter, cut into -small pieces 1 1/2 oz Bitter chocolate, chopped 3/4 lb Bittersweet chocolate 3 1/2 c Whipping cream 1/2 c Confectioners' sugar 1. Make the cake: heat oven to 350.degrees. Grease and flour 2 nine-inch cake pans. Beat 6 egg yolks well. Stir in 1 1/2 cups sugar and 1 1/2 teaspoons bourbon, then blend in 2 cups chestnut puree. Stir in ground pecans. Whip egg whites with a pinch of salt until stiff. Fold whites into batter. Divide mixture between the two cake pans and bake for 25 minutes. Cool on a cake rack, then remove from the pans. 2. Make the filling: Beat the 2 egg yolks with 1/2 cup of sugar. Add instant coffee and 1 T hot water. Beat Chilled butter into mixture, then add 1/2 teaspoon bourbon and stir in remaining 1/2 cup chestnut puree. Stir in chopped bitter chocolate. Cover bowl with plastic wrap and refrigerate. 3. Melt bittersweet chocolate with heavy cream over low heat. Stir in 2 tablespoon bourbon, transfer to a bowl, cover with plastic wrap and refrigerate. 4. To assemble cake, spread the chilled chestnut filling atop one cake layer and cover with the other. Cover the torte with the chocolate icing and sprinkle with chopped pecan pieces. Chill before serving. MEanwhile, prepare a bourbon chantilly to pass at the table. Whip the 2 cups of cream to soft peaks, gradually beat in the confectioners' sugar and then fold in 2 tablespoons of bourbon. From Chicago Tribune Magazine (cooking section)11-14-93. Featured was ~ Cathy Cary, who with her husband, Will, runs a catering business (La Peche) and a 94 seat restaurant (Lilly's) in Louisville, KY. This issue's feature centered around buffet items for holiday parties. ~- posted by Bud Cloyd MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Pecan Pralines - Prudhomme Categories: Cajun, Candies, Nets Yield: 24 servings 1 1/2 ea Sticks unsalted butter 1 c Sugar 1 c Packed, light brown sugar 1 c Milk 1/2 c Heavy cream 1 c Coarsely chopped pecans 2 c Whole pecan halves 2 tb Vanilla extract 1 1/2 c Semisweet chocolate chips NOTE: Chocolate chips should be chilled. Assemble all the ingredients and utensils before starting to cook. (Measure out the chocolate chips and keep them refrigerated until just before needed.) You will need a large, heavy-bottomed aluminum pot or skillet with deep sides, a long-handled metal whisk or spoon, 2 large spoons (or an ice cream scoop with a manual release) and a very lightly greased cookie sheet. Melt the butter in the pot over high heat; add the sugars, milk, cream and chopped pecans. cook 5 minutes, whisking constantly. reduce heat to medium, and continue cooking and whisking 10 minutes. Add the pecan halves and continue whisking and cooking until done, about 8 to 10 minutes. (If the mixture smokes excessively toward end of cooking time, lower the heat.) Stir in vanilla. then immediately drop about 1/4 cup of chocolate chips into about one-sixth of the batter. Stir quickly and just enough to cover some of the chips with batter but not enough to allow the chips to melt. Quickly drop the chocolate mixture onto the cookie sheet by heaping spoonfuls, using the second spoon to push the batter off the first (or use ice cream scoop); each praline should be about 2 inches in diameter and 1/2 inch thick. repeat with remaining mixture, stirring briefly before adding more chocolate chips. The cooled pralines should be light brown, opaque, somewhat chunky and crumbly. LAGNIAPPE: To clean the pot and utensils, boil water in the pot with the utensils in it. This will melt the batter off. From Paul Prudhomme's Louisiana Kitchen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Deep Chocolate Cupcakes WW Categories: Cakes, Low-cal, Nets Yield: 12 servings 6 lg Prunes - pitted 3 lg Egg whites 1 1/2 ts Vanilla extract 18 tb Flour, all-purpose 3/4 c Sugar, granulated 1/2 c Cocoa powder, unsweetened 1 1/2 ts Baking powder 1/4 ts Baking soda 1/4 ts Salt 1 1/2 tb Sugar, powdered Preheat oven to 350F. Line 12 2-3/4" muffin cups with paper liners. In food processor, puree prunes and 1/2 cup water until smooth. Scrape puree into large bowl. With electric mixer, beat together prune puree and 1/2 cup water. Add egg whites and vanilla; beat until thoroughly combined. Stir in remaining ingredients; mix completely. Spoon batter evenly into prepared cups, filling each about 2/3 full. Bake 10 to 12 minutes, until toothpick comes out clean. Remove from pan; cool on rack. Sprinkle evenly with powdered sugar. Weight Watcher Exchanges: 1/2 Bread, 80 Optional Calories. Nutritional Analysis per serving: 122 calories, 3 g. protein, 28 g. carbohydrate, 1 g. fat, 130 mg. sodium, 0 mg. cholesterol. Calories from fat: 7% Original recipe from Weight Watchers magazine, March 1993. Conversion and additional nutritional analysis by Rick Weissgerber [GEnie D.WEISSGERBE] MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Woodcutters Special Categories: Desserts, Nets Yield: 1 servings 1 c Flour 1 Stick of butter 1 c Nuts 8 oz Cream cheese 1 c Confectioners sugar 4 c Milk 1 pk Vanilla pudding, large size 1 pk Chocolate pudding, lg size 8 oz Cool Whip Mix well the flour, butter and nuts. Press into a 9x5 inch baking dish and bake at 350 degrees for 15 to 20 minutes. Mix cream cheese and powdered sugar together. Add milk, vanilla and chocolate pudding; mix well. Pour into pan, on top of cooled crust. Top with Cool Whip. Let chill several hours and serve. Randy Rigg MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fettuccini and Chicken Categories: Main dish, Nets, Poultry Yield: 4 servings 1/4 c Olive oil 1 tb Lime juice 1/8 ts Crushed red pepper 4 Chicken breast halves, -skinned. boned and cut into -1/2" strips PAM No Stick Cooking Spray 1 Garlic clove, minced 1/2 lb Fettuccini, uncooked 2 tb Butter or margarine 1 ts Grated lime rind 1 cn RO*TEL Diced Tomatoes and -Green Chilies (10 oz) Parmesan cheese In a gallon size food storage bag, combine first 3 ingredients. Add chicken; seal and shake well. Refrigerate for 15 minutes. remove chicken and discard marinade. Spray large skillet with PAM. Add chicken and garlic; cook until chicken is nearly done. Add RO*TEL; heat to a boil. Reduce heat and simmer 10 minutes, or until chicken is done. Meanwhile, cook fettuccini according to package directions; drain. Add butter and lime rind; toss well and keep warm. Arrange fettuccini on platter; top with chicken and RO*TEL sauce. Sprinkle with Parmesan cheese, if desired. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Derby Pie Categories: Pies, Nets Yield: 6 servings 4 Whole eggs 3/4 c White sugar 1/4 c Brown sugar 1 c Pecans 1 ts Vanilla 1 c White corn syrup 1 Stick of melted butter 1 c Chocolate chips 1 tb Flour Melt butter. Beat eggs and add with other ingredients. Bake in an unbaked pie crust at 350 degrees for about 45 minutes. I put a shot of Bourbon in my pie. Randy Rigg MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Durango Potato Salad Categories: Salads, Nets Yield: 8 servings 2 lb Small red potatoes 1 cn RO*TEL Diced Tomatoes and -Green Chilies (10 oz) 1/2 c Mayonnaise 2 tb Gulden's Spicy Brown Mustard 1 c Chopped celery 2 Green onions, sliced 3 sl Cooked bacon, crumbled In a large saucepan, boil potatoes in enough water to cover, about 15 minutes or until tender; drain and cool slightly. Cut into quarters. Meanwhile, in a large bowl combine RO*TEL, mayonnaise and mustard. Add potatoes, celery, green onions and bacon; toss to coat. Cover and refrigerate for about 1 hour. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Rhubarb Something Dessert Categories: Desserts, Nets Yield: 1 servings 4 c Rhubarb 1 pk Strawberry Jello Small size 1 c Sugar 1 Stick of butter 1 1/2 c Water 1 White cake mix Put rhubarb in greased 13x9x2 inch pan. Mix sugar and Jello; sprinkle over rhubarb. Sprinkle cake mix over that and sprinkle water over all. Slice butter on top of cake mix. Bake at 350 degrees for 45 minutes. Serve with warm vanilla ice cream or whipped cream. Serve cold if you're lucky enough to have any left. Randy Rigg MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Gooey butter cake Categories: Cakes, Nets Yield: 1 cake MMMMM----------------------------CAKE--------------------------------- 1 Yellow cake mix 1 ts Vanilla 2 Eggs 1/2 c Butter or margarine MMMMM--------------------------TOPPING------------------------------- 8 oz Creme cheese; softened 1 lb Powdered sugar 2 Eggs : Mix cake ingredients, and place in a greased 9x13 pan. Mixture should be thick like cookie dough. : Mix topping ingredients and pour over the cake mixture. Bake at 350 for 35 minutes. Cake will drop as it cools, this is normal. Top by sprinkling with powdered sugar. For a delicious variation, use a lemon cake mix instead of the yellow one. This cake is VERY rich. : Variation by Cynthia Farber, New Orleans, LA - My own innovation is to put a layer of raspberry preserves between the crust and the topping. Fom Food, compiled by April Bowman-Fox Recipe by Diana Duncan, St Peters, MO MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Nobody's Fool Categories: Desserts, Nets Yield: 6 servings 2 c Cranberries 1/2 c Granulated sugar 1/2 c Brown sugar Juice of 2 oranges Grated rind of 1 orange 2 Whole star anise 1 1/2 c Whipping cream Orange rind for garnish Mint sprigs for garnish (From "Gooey Desserts, the Joy of Decadence") Combine all ingredients except cream and garnishes in a saucepan. Heat to a boil over medium heat, stirring now and then to prevent sticking. Reduce heat and simmer, uncovered, for 20 minutes. Chill. Cranberry sauce may be stored in refrigerator as long as 1 week. Whip cream in a cold bowl with cold beaters, to stiff peaks. To make ahead, put cream into a cheesecloth-lined wire mesh strainer set over a bowl. Refrigerate, covered. May be prepared as much as 6 hours ahead of serving. To serve, fold 3/4 cup of the chilled cranberry sauce, leaving streaks, into the whipped cream. Spoon into a stemmed serving dish. Garnish with orange rind and mint. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Trifle St. Croix Categories: Desserts, Nets Yield: 10 servings 5 Egg yolks 4 c Milk 1 tb Vanilla extract 1 c Sugar pn Salt 2 tb Cornstarch (heaping tb) 2 tb Freshly grated nutmeg 4 tb Dark rum 1 Angel food cake 1 pk Macaroon cookies, crushed Whipped cream to garnish Toasted coconut to garnish (From "Above and Beyond Parsley,") In a double boiler, combine egg yolks, milk, vanilla, sugar, salt and cornstarch. Cook until thickened. Remove from heat. Add nutmeg and rum. Set aside. Lightly oil a springform pan with nonstick vegetable spray. Cover bottom of pan with slices of angel food cake. Add 1/2 cup crushed macaroons, followed by 1/2 custard mixture. Repeat cookie layer and custard. Cover and refrigerate overnight. Remove sides of springform pan and serve with whipped cream and toasted coconut. Nutritional analysis per serving: 547 calories; 16.8 grams total fat; (5.1 grams saturated fat); 13 grams protein; 20.3 grams carbohydrates; 143.2 milligrams cholesterol; 498.4 milligrams sodium. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Trifle #2 Categories: Desserts, Nets Yield: 12 servings 8 c Sponge cake cubes (1") 1 c Sherry 1/2 c Raspberry, apricot or -raspberry jam 2 Eggs 1 Egg yolk 1 3/4 c Milk 1/4 c Granulated sugar 1 Egg white 1 tb Powdered sugar 1 c Whipping cream 1/4 ts Vanilla 1/4 c Slivered almonds for garnish (From "Better Homes and Gardens Cookbook," Meredith.) Place half cake cubes in bottom of 2-quart clear glass bowl. Moisten with some of the sherry. Cover with jam. Top with remaining cake cubes. Add enough additional sherry to moisten cake well. In saucepan beat eggs and egg yolk. Stir in milk and granulated sugar. Cook and stir until custard coats a metal spoon. Remove from heat. Cool at once in ice water; stir occasionally. Spoon cooled custard over cake. Beat egg white to soft peaks. Gradually add powdered sugar, beating until stiff peaks form. Whip cream with vanilla. Fold in egg white. Pile mixture atop custard. Refrigerate 6 hours or overnight. Garnish with slivered almonds. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Meatloaf Stuffed with Ham and Cheese Categories: Meats, Nets Yield: 8 servings 1 1/4 lb Ground sirloin 1 lg Onion, finely chopped 1 ts Prepared mustard, preferably -Dijon 1 cn Tomato soup (10 3/4 oz) 2 tb Chopped fresh parsley 1 Green bell pepper, finely -chopped 2 lg Eggs, lightly beaten 1 c Plain bread crumbs 1/8 ts Salt 1/8 ts Black pepper 1 Garlic clove, minced 1/2 ts Dried oregano MMMMM--------------------------STUFFING------------------------------- 6 sl Boiled ham (thin slices) 1 c Mozzarella cheese MMMMM--------------------------TOPPING------------------------------- 1 tb All-purpose flour 3 sl Mozzarella cheese Preheat oven to 400'F. Lightly oil a 9x5x3" pan. In a large bowl, combine the meatloaf ingredients, adding more bread crumbs if necessary, a tablespoon at a time, to make a firm loaf. Lightly spray a large piece of aluminum foil. Place the meat mixture on the foil, and form into a 12x8" rectangle. Arrange the ham on top of the meat, leaving a small margin around the edges. Sprinkle shredded cheese on top of the ham slices. Starting from the short end, carefully roll the meat mixture jelly-roll style. Seal the edges and ends. Place the loaf seam side up in the prepared pan. Sprinkle the top of the meatloaf with the flour. Bake 1 hour or until done. The center of the loaf will be pink because of the ham. Top the loaf with slices of cheese, then return to the oven for 5 minutes, or until the cheese melts. (Option: Broil the loaf to melt the cheese. Watch it carefully.) MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: White Chocolate Cheesecake #2 Categories: Cakes, Cheesecake, Nets Yield: 12 servings 1 1/2 c Graham cracker crumbs --(about 11 double crackers) 5 tb Butter; melted 2 tb Sugar 2 lb Cream cheese; room temp. 1/2 c Unsalted butter; room temp. 4 Eggs; room temperature 10 oz White chocolate; melted 4 1/2 ts Vanilla 1 pn Salt Mix graham cracker crumbs, melted butter and sugar in large bowl. Press into bottom and sides of 9-inch springform pan. Refrigerate several hours to set. Preheat oven to 300øF. Combine cream cheese and butter in large bowl of electric mixer and beat until smooth. Add eggs one at a time, blending well after each addition. Add white chocolate, vanilla and salt and beat 1 or 2 minutes at medium speed. Turn mixture into prepared graham cracker crust. Bake 1 hour. Let stand 2 hours at room temperature, then refrigerate for about 12 hours before serving. Source: Bon Appetit - December 1983 Typed for you by Karen Mintzias MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Bar Cheesecake Categories: Cheesecake, Nets Yield: 6 servings 1 pk Milk Chocolate (8oz.bar) 4 pk Cream cheese (3oz) 3/4 c Sugar 2 tb Unsweetened Cocoa powder 1 Dash of salt 2 Eggs 1/2 ts Vanilla Melt chocolate bar in top of double boiler over hot water. Meanwhile, whip creamcheese until light and fluffy. Combine sugar, cocoa, and salt. Add to cream cheese mixture. Blend in Eggs and Vanilla. Add melted chocolate bar. Beat just until blended. DO NOT OVER-BEAT! Pour into crust (nut crust recommended). Bake at 325 degrees for 40 minutes without opening oven door. Cool in refrigerator 8 hours. Garnish with sour cream topping and chopped nuts MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Almond Truffle Cheesecake Categories: Cheesecake Yield: 1 9" c/cake 1 1/4 c Vanilla wafers; crushed 3/4 c Almonds, toasted; coarsely -ground 1 1/2 c Sugar; divided 1/4 c Butter (or marg.); melted 24 oz Cream cheese; softened 2 tb Cocoa; unsweetened 12 oz Chocolate, bittersweet;meltd 4 Eggs 3/4 c Amaretto di Amore 1/4 c Cream, whipping 20 Almonds, blanched; toasted 4 oz Chocolate, bittersweet; -melted and divided Combine vanilla wafers, ground almonds, 1/4 cup sugar, and butter; stir well. Press firmly on bottom of a 9" springform pan. Set aside. Beat cream cheese until fluffy in a large mixing bowl; gradually beat in remaining 1-1/4 cups sugar and cocoa until smooth. Add 12 ounces melted chocolate, beating well. Add eggs, amaretto, and whipping cream, mixing well. Pour mixture into prepared pan. Bake at 350 degrees for 60 to 65 minutes or until center is just set. Cool completely. Cover and refrigerate overnight. To serve, remove sides of pan and place on serving plate. Drizzle 3-ounces melted chocolate over cheesecake. Dip half of each whole almond in remaining 1-ounce melted chocolate and arrange on cheesecake. SOURCE: Simply Southern from the Southern Living Cooking School, Fall 1994. Typos by Nancy Coleman. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Strudel Torte Categories: Desserts, Ethnic Yield: 6 servings 2 c Strawberries; sliced 3/4 c Fresh rhubarb; sliced 1/2 c Sugar 1 ts Lemon juice 1/4 c Butter; melted 1/2 c Whipping cream 1 tb Sugar Whole strawberries for garni 9 Frozen phyllo dough (18x12-i Recipe by: Randy Pollak Preparation Time: 0:30 GLAZE: In a small saucepan combine 1cup of the strawberries, rhubarb and 2 tablespoons of water. Bring to boil, reduce heat and simmer, covered, for 5 minutes. Pass the mixture through a sieve and add enough water to make 1/2 cup of juice. Combine, in the same saucepan, 1/2 cup sugar and cornstarch. Stir in the juice and add lemon juice. Cook over low heat until mixture thickens, then cook and stir for 2 more minutes. Cover and cool. PREPARE PHYLLO DOUGH: Lightly grease a baking sheet, set aside. Cut one phyllo sheet into 2 8-9-inch circles (use a plate as your guide). Stack the 2 rounds on the baking sheet and brush with melted butter. Repeat 2 more times to make a stack of 6 phyllo rounds. Prick rounds with a fork and bake in a 425-degree preheated oven for 4-6 minutes, or until golden. Cool on wire rack. Repeat 2 more times to make a total of 3 stacks of six rounds apiece. Prepare whipping cream by beating in a small bowl with 1 tablespoon of sugar until stiff peaks form. ASSEMBLE TORTE: Place 1 stack of phyllo rounds on a large plate. Spread with 1/2 of the glaze. Top with another stack of phyllo rounds, spread with 1/2 of the whipped cream. Top with last set of phyllo rounds; spread with some of the glaze, top with remaining berries and spoon remaining glaze over berries. Spoon the remaining whipped cream into center. Garnish the plate with a few whole strawberries. Chill for up to 1 hour before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Penuche (Brown Sugar Fudge) Categories: Candies Yield: 32 servings 3 c Packed brown sugar 3/4 c Milk 1 tb Butter 1 1/2 ts Vanilla extract 1 c Unsalted peanuts Recipe by: Jo Anne Merrill Preparation Time: 0:30 1. Combine brown sugar, milk and butter in a medium saucepan. Stir constantly over medium heat until mixture reaches 235 (soft ball stage) on a candy thermometer. Remove from heat and let cool to room temperature. 2. Fit steel blade in work bowl of food processor and process until mixture is light brown, about 20 seconds. 3. Add vanilla and peanuts, then mix with 3-4 quick on/off motions. 4. Pour into buttered 8-inch square baking dish. Let cool completely, then cut into 1 x 2-inch pieces. Yield: About 32 pieces of fudge. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Mint Julep Ice Cream Categories: Ice cream Yield: 1 batch 1 c Sugar 1 c ;Water 1 c Fresh mint leaves -- tightly packed 2 10 oz. cans condensed milk 1 qt Heavy cream 2 c Milk 1 ts Vanilla extract 1 pn Salt 1/2 c Southern Comfort or bourbon* Green food coloring (opt'l.) Mint leaves; for garnish *Do not increase the amount of liquor in this recipe, since it will prevent the ice cream from hardening properly. In a saucepan, bring the sugar, water and mint to a boil. Simmer over medium heat for 5 to 8 minutes to make a simple syrup. Cool and strain, discarding mint. In a large bowl, combine the condensed milk, cream, milk, vanilla, salt and liquor. Stir in the mint syrup. Tint with a few drops of food coloring, if desired. Pour into an ice cream maker and freeze according to manufacturer's instructions until firm. Garnish with additional mint sprigs. Yield: Approximately 2 quarts. From "Cooking with Herbs" by Emelie Tolley and Chris Mead. New York: Clarkson N. Potter, Inc., 1989. Pg. 69. Posted by Cathy Harned. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Cake #2 Categories: Cakes Yield: 3 servings 1/2 c Shortening 1 c Brown sugar 1/2 c Granulated sugar 2 Egg yolks 3/4 c Mashed pumpkin 2 c Flour 1/4 ts Soda 3 ts Baking powder 1 ts Salt 1 ts Cinnamon 2/3 c Chopped nut meats 1/3 c Sour milk Cream shortening and sugars together. Add egg and pumpkin. Sift flour, soda, baking powder, salt and cinnamon together. Add nut meats and add dry mixture alternately with sour milk to creamed mixture. Mix well. Turn into two 8 inch layer pans with oiled paper in the bottom. Bake in a moderate oven, 350 degrees, for 25 minutes. Cool. Put together with spiced whipped cream between layers. Randy Rigg MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Gingerbread Baked in Jars Categories: Cakes Yield: 1 servings 2 1/4 c All-purpose flour 3/4 c Granulated sugar 1 ts Baking soda 1/2 ts Baking powder 1/4 ts Salt 2 ts Ground ginger 1 ts Ground cinnamon 1/2 ts Ground cloves 3/4 c Margarine, softened 3/4 c Water 1/2 c Molasses Preheat oven to 325-degrees (NO higher). Sterilize 5 (12 oz) Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 minutes. Remove the jars from the water and allow them to air-dry on your counter top; leave the lids and rings in the hot water until you're ready to use them. Once the jars are cool enough to handle, use a pastry brush to grease them with shortening (DO NOT use butter, margarine, PAM or Baker's Secret); set aside. In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon and cloves. Stir in margarine, water and molasses until well blended. Divide batter among the 5 jars (they should be about 1/2 full). Place jars onto a cookie sheet or they'll tip over. Bake in preheated 325-degree oven for 35 minutes or until cake tester inserted in center comes out clean. Move the jars around in the oven while they're baking, so they'll bake evenly. Have your HOT lids ready. Using HEAVY-DUTY MITTS (the jars ARE HOT!) Take one jar at a time from the oven and place a lid on, then the ring. Tightly screw on lids--do it FAST because the lid gets REAL hot! Allow jars to cool on your countertop. Once the jars are cool, decorate with round pieces of cloth. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls or a wad of batting on top of the lid (makes it poof-y on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. Decorate as desired. I used pinking shears to cut the cloth rounds out, otherwise some material will start to unravel. A hot glue gun is INVALUABLE--glue on dried flowers, bows, ribbons, etc. Posted in COOKING by: Sandee Eveland 8/31/93 From: Jean Cody ~-- MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Purses with Rhubarb=Raspberry Mousse Categories: Desserts, Nets Yield: 4 servings MMMMM------------------RHUBARB-RASPBERRY MOUSE----------------------- 1 1/2 c Fresh or frozen rhubarb -about 1/2 lb. finely diced 1/3 c Sugar 1 ts Unflavored gelatin 1/4 c Sour cream 1/2 c Fresh raspberries 1/2 c Heavy cream, well chilled MMMMM----------------------RASPBERRY SAUCE--------------------------- 2 c Fresh raspberries 5 tb Confectioner's sugar MMMMM---------------------MOLDING CHOCOLATE-------------------------- 7 oz Semisweet chocolate, grated 2 oz Unsweetened choclate, grated 1/4 c Light corn syrup 1 1/2 ts Rum or cognac Confectioner's sugar, for -kneading and rolling Place a medium mixing bowl and the beaters of your electric mixer in the refrigerator to chill for at least 30 minutes. MAKE THE MOUSSE: Combine the rhubarb and sugar in a medium saucepan. Cover and bring to a simmer over low heat. Cook for 8 to 10 minutes, or until the rhubarb is very soft. Transfer to the bowl of a food processor and puree. Transfer the puree to a medium nonreactive mixing bowl and set aside. Put 2 tablespoons cold water in a small saucepan and sprinkle the gelatin over. Set aside and let soften for 5 minutes. Heat the mixture over low heat, swirling until the gelatin is completely dissolved and no grains remain. Stir the gelatin into the pureed rhubarb and allow to cool. Then fold the sour cream and berries into the puree. In the chilled bowl, whip the cream with an electric mixer at high speed until it holds soft peaks. Do not overbeat. Gently fold the whipped cream into the fruit mixture with a rubber spatula. Cover the mousse and refrigerate until it sets, about 4 hours, or overnight. MAKE THE SAUCE: Combine the raspberries and confectioner's sugar in a small saucepan. Cook over low heat until the berries are soft, about 3 to 4 minutes. Transfer to a food processor blender and puree. Strain through a fine-mesh strainer into a small bowl and discard the seeds. Stir 2 tablespoons of cold water into the sauce to thin. Transfer to a jar and refrigerate. PREPARE THE MOLDING CHOCOLATE: Put both chocolates in the top of a small double boiler over simmering water. Melt over low heat, stirring constantly with a spatula or wooden spoon until the chocolate is very smooth and shiny. Remove from the heat and add the corn syrup and liquor. Using a wooden spoon, mix the chocolate vigorously (the chocolate will start to "seize"; don't worry, be happy, you're doing just fine) until the chocolate gradually thickens and leaves the sides of the bowl to form a loose, soft mass. The stirring should take no longer than a minute; do not overwork the chocolate or its oils may separate. Divide the chocolate into 2 equal portions. Place one portion in the center of an 11 by 16 inch long sheet of plastic wrap on a cool flat surface. Level the chocolate with a spatula. Cover the chocolate with a second sheet of plastic wrap the same size as the first sheet. Using a rolling pin, gently roll the chocolate into a rectangle about 10 by 15 inches and 1/16 inch thick. Leaving the chocolate still covered, set aside at room temperature away from any heat source for 30 to 45 minutes to partially set. Repeat with remaining chocolate. When the chocolate is partially set, it should be no longer wet by still very pliable. If at first it's still too wet to handle, let it sit for about 5 minutes more but do not allow it to harden or it will become difficult to knead. Remove the plastic wrap from one sheet of chocolate. Generously dust a work surface with confectioner's sugar. Gather the chocolate into a ball. If the chocolate has dried out and cracks or crumbles a little, don't be concerned, the chocolate will soften and come together again after kneading. Knead it briefly, pressing it into the confectioner's sugar as you knead, until soft and no longer sticky. If it feels sticky, knead in a little more confectioner's sugar. The molding chocolate should feel very soft and smooth. Divide the chocolate in half and shape each half into a ball. Cover the balls with plastic wrap and set aside. Knead and shape the remaining sheet of chocolate in the same manner, for a total of 4 chocolate balls. ASSEMBLE THE PURSES: Brush off any chocolate crumbs left on the work surface; the surface should be dry, or the chocolate will stick. Lightly dust the work surface and a rolling pin with confectioner's sugar. Slightly flatten one chocolate ball and gently roll it out into a circle about 9 inches in diameter. As you roll the chocolate, with a little more confectioner sugar to prevent the chocolate from sticking. Place one quarter (about 1/3 cup) of the mousse in the center of the chocolate circle. Gather the sides up to enclose the filling. Pinch the purse at the neck to seal in the mousse, allowing the top edges of the purse to fan out. Transfer the purse to a large platter, loosely cover with plastic wrap, and refrigerate. Repeat rolling and filling the remaining balls of chocolate to make 3 more purses. Cover and refrigerate until ready to serve. TO SERVE: Place a chocolate purse on each chilled dessert plate and spoon some raspberry sauce around it. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Rhubarb Crisp Categories: Desserts, Nets Yield: 1 servings 4 c Fresh rhubarb, cut up 1/2 ts Salt 2 c Sugar 3/4 c All purpose flour 1 ts Cinnamon 1/3 c Butter Heat oven to 350 degrees. Place rhubarb in ungreased baking dish, 6x10 inch. Sprinkle with salt. Measure sugar, flour and cinnamon into a bowl. Add butter and mix thoroughly until mixture is crumbly. Sprinkle evenly over rhubarb. Bake for 40 to 50 minutes, until topping is golden brown. Serve warm with light cream or ice cream. Randy Rigg MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: RHUBARB DREAM BARS Categories: Cookies, Nets Yield: 1 servings MMMMM---------------------------CRUST-------------------------------- 2 c Flour, all-purpose 3/4 c Sugar, powdered 1 c Butter, unsalted MMMMM--------------------------FILLING------------------------------- 4 Eggs 2 c Sugar, granulated 1/2 c Flour, all-purpose 1/2 ts Salt 4 c Rhubarb Combine flour and sugar. Cut in butter, until crumbs form. Press in bottom of jelly roll pan. Bake at 350F for 15 minutes. Blend eggs, sugar, flour, salt. Fold in rhubarb. Spread of crust. Bake 40-45 minutes in 350F oven. Cool. Cut into squares. [Flanagan Parent-Teacher Club Cookbook - GEnie/D.WEISSGERBE - AOL/Rik W] MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: RHUBARB CRUNCH 1 Categories: Desserts, Nets Yield: 1 servings MMMMM--------------------------CRUMBLE------------------------------- 1 c Flour, all-purpose 3/4 c Oatmeal; uncooked 1 c Sugar, brown 1/2 c Butter, unsalted; melted MMMMM---------------------------SAUCE-------------------------------- 1 c Sugar, granulated 2 tb Cornstarch 1 c :Water 1 ts Vanilla extract 4 c Rhubarb Mix flour, oatmeal, brown sugar and butter until crumbly. Press 1/2 into greased 9" pan. Add rhubarb, cut in 1/2" pieces. Combine sugar, cornstarch, water and vanilla; cook till thick and clear. Pour sauce over rhubarb. Top with other half crumb mixture. Bake at 350F for 45 minutes. [Flanagan Parent-Teacher Club Cookbook - GEnie/D.WEISSGERBE ~ AOL/Rik W] MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: RHUBARB CRUNCH 2 Categories: Desserts, Nets Yield: 1 servings 4 c Rhubarb; diced 1 c Sugar, granulated 3 tb Flour, all-purpose 1/2 c Sugar, brown 1/2 c Flour, all-purpose 1/4 c Oatmeal 1/2 c Butter, unsalted 1/4 ts Salt Place rhubarb in 8x8" baking dish. Combine granulated sugar and 3 tablespoons flour. Sprinkle over rhubarb. Combine brown sugar, remaining flour, oatmeal and salt. Cut butter into mixture as for pastry. Sprinkle over rhubarb. Bake at 350F for 35 minutes. [Flanagan Parent-Teacher Club Cookbook - GEnie/D.WEISSGERBE - AOL/Rik W] MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: RHUBARB COBBLER Categories: Desserts, Nets Yield: 1 servings 2 c Sugar, granulated 1/4 ts Cinnamon 6 c Rhubarb; diced 2 c Flour, all-purpose 4 ts Baking powder 3/4 ts Salt 6 tb Sugar, granulated 1/3 c Shortening 1 Eggs 2/3 c Milk, whole 1/4 c Butter, unsalted; softened 1/4 c Sugar, granulated 3 tb Flour, all-purpose Mix cinnamon, 2 cups sugar. Pour over rhubarb and let stand; stir frequently. Mix 2 cups flour, baking powder, salt, 6 tablespoons sugar; add shortening, egg, milk; mix with beater. Put flour mixture in bottom of greased 9x13" pan. Spread rhubarb mixture over top. Combine butter, 1/4 c sugar, 3 tablespoons flour; sprinkle over rhubarb. Bake 45 minutes in 350F oven. [Flanagan Parent-Teach Club Cookbook - GEnie/D.WEISSGERBE - AOL/Rik W] MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Strawberry-Rhubarb Cobbler Categories: Desserts, Nets Yield: 6 servings 4 c Chopped rhubarb 2 c Strawberries, thickly sliced 2 tb Cornstarch 2 tb Water 1/2 c Brown rice syrup MMMMM----------------------COBBLER TOPPING--------------------------- 1 1/4 c Wholewheat pastry flour 2 ts Baking powder 1/4 ts Salt 3/4 ts Cinnamon 1/4 ts Nutmeg 1/4 c Chilled margarine 1/2 c Soy milk 1/4 c Brown rice syrup Preheat oven to 400F. Lightly oil a shallow 3-quart baking dish. Gently toss together the rhubarb & strawberries. In a small mixing bowl, whisk cornstarch with water. Stir in the syrup & pour over the rhubarb. Stir to coat. Place in prepared baking dish & set aside. TOPPING: Mix flour, baking powder, salt, cinnamon & nutmeg. Cut in margarine until blended. In a separate bowl, combine soymilk & syrup. Add to flour mixture, mixing only enough to blend. Drop by tablespoonfuls onto the fruit mixture. Bake until browned, about 25 to 30 minutes. Serve warm or at room temperature. "Vegetarian Gourmet" Spring, 1994 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Rhubarb Crunch Categories: Desserts, Nets Yield: 9 servings 1 c Flour 1/2 c Brown sugar 1 ts Cinnamon 4 c Rhubarb 1 c Water 3/4 c Oatmeal 1/2 c Melted butter 3/4 c Sugar 2 tb Cornstarch 1 ts Vanilla Mix together flour, oatmeal, brown sugar, butter and cinnamon. Press half of mixture into 8 X 8 pan. Into shell place rhubarb. Cook sugar, cornstarch, water and vanilla until clear. Pour over rhubarb. Top with remaining crust. Bake at 350 for about 1 hour. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Earthquake or Water Over the Dam Dessert Categories: Desserts, Nets Yield: 1 servings Coconut 1 c Chopped nuts 1 ea German chocolate cake mix (2 layer type) 1 Stick softened margarine 1 lb Powered sugar 8 oz Cream cheese Cover the bottom of a 9" x 13" x 3" baking dish with coconut. Cover the coconut with nuts. Prepare cake mix per package directions. Pour over nuts. Combine margarine, powered sugar and cream cheese and beat until smoooth. Spread over cake batter. DO NOT STIR! Bake 1 hour at 350 degrees F. Turn out onto tray (coconut should be on top). MMMMM --- This message was from TONY BURKE to ALL originally in conference GoodCookin on TRINITY (Trinity School BBS) and was forwarded to you by TONY BURKE ---------------------------------------- Hey, Folks Here is a neat recipe that is pretty easy and awful good...Give it a try.. tony_bob MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Angel Cake a la Anna Categories: Cakes, Desserts, Cheesecake, Tony_bob Yield: 1 servings 1 Box Angel Food Cake Mix 1 lg Cool Whip 1 ct 8 oz Creme Cheese 1/3 c Fresh Lemon Juice 3 pt Fresh Strawberries 1 cn Sweet Condensed Milk 1. Make cake by box directions. In a Tube Cake Pan. 2. Slice about 1 inch off top of (cooled) cake. 3. Tunnel out center of cake , leaving "walls" about 3/4" thick. 4. Beat creme cheese and lemon until smooth, add sweet condensed milk , fold in sliced strawberries and broken pieces of cake from "tunnel". 5. Fill in tunnel with mixture . 6. Put top of cake back on. Cover with Cool Whip. 7. Garnish with strawberries. You can also use blueberries....Alone, or with combination of strawberries. Typed for you by Tony Burke, Natchez, Mississippi Recipe was relayed to me by my friend Anna Byrne, Natchez, Mississippi MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Favorite Cheesecake Squares Categories: Cyberealm, Desserts, Cheesecake Yield: 16 servings 1/4 c Margarine 1 c Unbleached All-purpose Flour 8 oz Cream Cheese, Softened 1 ts 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) v8.01 Title: Sun-sational Cheesecake Categories: Cyberealm, Desserts, Cheesecake Yield: 10 servings 1 c Graham Cracker Crumbs 3 tb Margarine, Melted 1 c Sugar 2 tb Lemon Juice 1/2 ts Vanilla 3/4 c Sugar 1/2 c Water 3 tb Sugar 24 oz Cream Cheese,Softened 3 tb Unbleached All-purpose Flour 1 tb Grated Lemon Peel 4 ea Large Eggs (1 Separated) 2 tb Cornstarch 1/4 c Lemon Juice 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, flour, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white, reserve yolk for glaze. Pour over crust. Bake at 325 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to hot mixture, cook 3 minutes stirring constantly. Cool slightly. Spoon over cheesecake, chill. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Festove Irish Cream Cheesecake Categories: Cyberealm, Desserts, Cheesecake Yield: 10 servings 1 c Graham Cracker Crumbs 1/4 c Margarine, melted 1/2 c Cold Water 3 ea Large Eggs, Separated 2 tb Cocoa 1 c Whipping Cream, Whipped 1/4 c Sugar 1 ea Env. Unflavored Gelatin 1 c Sugar 16 oz Cream Cheese, Softened 2 tb 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) v8.01 Title: Cookies And Cream Cheesecake Categories: Cyberealm, Desserts, Cheesecake 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 tb 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) v8.01 Title: Autumn Cheesecake Categories: Cyberealm, Desserts, Cheesecake Yield: 10 servings 1 c Graham Cracker Crumbs 1/2 ts Cinnamon 16 oz Cream Cheese, Softened 2 ea Large Eggs 4 c Thinly Slied Peeled Apples 1/2 ts Cinnamon 3 tb Sugar 1/4 c Margarine, Melted 1/2 c Sugar 1/2 ts 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) v8.01 Title: Chocolate Velvet Cheesecake Categories: Cyberealm, Desserts, Cheesecake Yield: 10 servings 1 c Vanilla Wafer Crumbs 3 tb Granulated Sugar 16 oz Cream Cheese, Softened 2 ea Large Eggs 3 tb Almond Flavored Liqueur 2 tb 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) v8.01 Title: Aloha Cheesecake Categories: Cyberealm, Desserts, Cheesecake Yield: 10 servings 1 c Vanilla Wafer Crumbs 16 oz Cream Cheese, Softened 2 tb 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) v8.01 Title: Chicken Salad Supreme Categories: Cyberealm, Salads, Poultry Yield: 4 servings 1 c Mayo Or Salad Dressing 1 ts Salt 4 c Cubed Chicken Or Turkey 1 c Seedless Green Grape Halves 1/2 c Slivered Almonds, Toasted 1/4 c Lime Juice 1/4 ts Ground Nutmeg 11 oz (1 cn) Mandarin Oranges * 3/4 c Chopped Celery Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add remaining ingredients; miz well. Chill. Serve on Lettuce leaves. Refrigerate leftovers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Lemonade Categories: Cyberealm, Beverages Yield: 4 servings 1 qt Fresh Strawberries, Hulled 3/4 c Lemon Juice 2 c Club Soda, Chilled 1 x Garnishes ** 3 c Cold Water 3/4 c Sugar * 1 x Ice * Up to 1 cup sugar may be used to sweeten lemonade. ** Garnishes could be more strawberries and/or mint leaves. In blender containier, puree strawberries. In pitcher, combine pureed strawberries, water, lemon juice, and sugar; stir until sugar dissolves. Add club soda. Serve over ice and garnish with strawberries and/or mint leaves. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: BRANDIED FRUIT MELANGE Categories: Cyberealm, Fruits, My own Yield: 8 servings 1/2 c Brandy, or 1/2 c apple juice - plus 1 tsp. brandy extract 1/4 c Firmly packed brown sugar 1 3 to 4-inch cinnamon stick 2 c Fresh frozen peach slices 2 md Unpeeled Granny Smith apples - cored and sliced and cut - in half 2 md Seedless oranges, peeled, - and sectioned 1 c Halved strawberries 1 md Kiwi fruit, peeled 7 sliced In a small saucepan, combine brandy, brown sugar and cinnamon stick; mix well. Bring to a boil over medium-high heat, stirring constantly. In large bowl, combine peaches, apples and oranges; mix well. Pour hot brandy mixture over fruit; mix gently. Cover; store in refrigerator 8 to 10 hours or overnight, stirring occasionally. Just before serving, remove cinnamon stick. Add strawberries and kiwi fruit; toss lightly. Spoon into clear glass serving bowls to show off the bright colors. Makes 8 1-cup servings. Calories......120 Fat.......0g Protein....2g Carbohydrates....24g Source: Classic Pillsbury Cookbooks Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. MMMMM --- Here's another recipe for a "It's too darn hot to cook" night: MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: NO-BAKE FRUIT PIE Categories: Cyberealm, Desserts, Fruits Yield: 6 servings 1 pk 8-oz Cream cheese, softened 1/4 c Sugar 2 ts Shredded orange peel 2 tb Orange juice or - - Orange liqueur 1 Butter-flavored or graham- -cracker-crumb pie shell 4 c Sliced fresh peaches 1 tb Lemon juice 1 c Fresh blueberries Sifted powdered sugar - - (optional) In mixing bowl combine cream cheese, sugar, orange peel, and orange juice or orange liqueur till smooth. Carefully spread cream cheese mixture into pie shell. Toss peaches with lemon juice to prevent browning. Arrange the peaches and blueberries over the cream cheese mixture. Chill for 1 to 24 hours. If desired sprinkle with powdered sugar. Makes 6 to 8 servings. Calories...336 Protein...4g Fat...19g Sodium...282mg Cholesterol...31mg Source: Better Homes and Gardens, Summertime Cooking Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. MMMMM --- MMMMM----- Recipe via Meal-Master Title: FROZEN PINK LEMONADE SUNDAE PIE Categories: Cyberealm, Desserts, Pies Yield: 1 pie 1 9-inch pie shell or graham -cracker crust 1 pk 3-oz cream cheese, softened 1 cn Sweetened condensed milk- -(NOT evaporate milk) 1/2 c Bottled lemon juice 6 To 8 drops red food coloring 2 c 1 pint Whipping cream, -whipped In a large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in bottled lemon juice and food coloring. Fold in whipped cream. Pour into prepared pie shell. Freeze or chill 6 hours or until firm. Let stand 10 minutes before serving. Garnish as desired. - Freeze leftovers. - Makes one 9-inch pie. Source: "Family" magazine. Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master Title: BRANDIED FRUIT MELANGE Categories: Cyberealm, Fruits, Desserts Yield: 8 servings ---------------------------- 1/2 c Brandy, or 1/2 c apple juice - plus 1 tsp. brandy extract 1/4 c Firmly packed brown sugar 1 3 to 4-inch cinnamon stick 2 c Fresh frozen peach slices 2 md Unpeeled Granny Smith apples - cored and sliced and cut - in half 2 md Seedless oranges, peeled, - and sectioned 1 c Halved strawberries 1 md Kiwifruit, peeled 7 sliced In a small saucepan, combine brandy, brown sugar and cinnamon stick; mix well. Bring to a boil over medium-high heat, stirring constantly. In large bowl, combine peaches, apples and oranges; mix well. Pour hot brandy mixture over fruit; mix gently. Cover; store in refrigerator 8 to 10 hours or overnight, stirring occasionally. Just before serving, remove cinnamon stick. Add strawberries and kiwi fruit; toss lightly. Spoon into clear glass serving bowls to show off the bright colors. Makes 8 1-cup servings. Calories......120 Fat.......0g Protein....2g Carbohydrates....24g Source: Classic Pillsbury Cookbooks Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master Title: SAUSAGE AND APPLE SKILLET DINNER Categories: Cyberealm, Main dish, Meats Yield: 4 servings * * * * * * 1 pk Hash brown potatoes w/onions Water Salt Butter or Margarine 2 pk 8 oz ea- Brown 'n serve - - Sausages 1 cn (1 pound) Sliced Apples 2 T Sugar 1/4 t Ground Cinnamon 1/4 t Salt 1/4 t Sage leaf, crumbled 1. Prepare potatoes with water, salt, and butter, following label directions, in a medium sized fry pan. 2. Heat sausages, following label directions, until golden-brown, in a large fry pan - move to one side of pan. Add sliced apples; sprinkle with sugar and cinnamon, salt and sage; heat 5 minutes or until tender and hot. 3. To serve, arrange potatoes, sausages and apples slices on a heated platter. From the "I'm no gourmet" -kitchen of Lois Flack, CYBEREALM BBS, Watertown, NY. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: T's Banana Cream Pie Categories: Pies, Desserts, Fruits, Cyberealm Yield: 1 pie MMMMM------------------------PASTRY CREAM----------------------------- 2 Tea Bags 1 3/4 c Milk 1/3 c Sugar 1/4 c Milk 1/4 c Cornstarch 1 Egg 4 Egg Yolks 4 tb Unsalted Butter, cut up 1/2 ts Vanilla MMMMM------------------------PATE BRISEE----------------------------- 1 1/4 c Unbleached Flour 1/3 c Cake Flour 1/2 ts Salt 1/4 ts Baking Powder 1/2 c Unsalted Butter, cut up 3 tb To 5 Ice Water MMMMM-----------------------CREAM TOPPING---------------------------- 1 1/4 c Heavy Cream 1 tb Sugar 1/2 tb Fruit-Flavored Tea, cold MMMMM--------------------BANANA CREAM FILLING------------------------- 5 oz Banana, pureed 15 oz Bananas, sliced Pastry Cream: In a heavy medium saucepan, combine tea bags, 1 3/4 cups milk, and sugar. Bring to boiling, stirring to dissolve sugar. Remove from heat, cover and set aside. In a small mixing bowl, gradually stir 1/4 c milk into cornstarch to form a smooth paste. Add egg. Beat at medium speed until b lended. Add egg yolks, one at a time, beating well after each addition. Remove tea bags from milk mixture, squeezing out as much milk as possible. Gradually beat hot milk mixture into egg mixture at low speed. Pour into a clean saucepan. Cook, whisking constantly, over medium-low heat until mixture becomes extrememly thick and boils. Pour into a large bowl. Add 4 tb butter and vanilla. Beat at medium speed until smooth. Pless plastic wrap directly on surface of pastry cream. Cool to room temperature, about 1 hour. Refrigerate until thoroughly chilled, about 2 hours. Pate Brisee: While pastry cream is cooling, in a food provcessor combine flours, salt, baking powder, and 1/2 c butter. Pulse with quick on/off pulses until mixture resembles peas. With processor running, gradually add ice water until dough cleans sides of bowl and forms a ball. Shape dough into a disc shape. Wrap and refrigerate at least 30 minutes. On a lightly floured surface, roll pastry into a 12" circle. Fit into a 9: pie plate. Roll edge under and flute. Prick dough all over with tines of fork. Cover and refrigerate for 30 minutes. Preheat oven to 425øF. Line pastry with double thickness of foil. Fill with dried beans. Bake at 425øF for 15 minutes. Remove foil and beans. Continue baking pastry shell 5-10 minutes until lightly browned. Cool on rack. Cream Topping: Beat cream until it just begins to hold its shapeGradually add 1 tb sugar and 1/2 tb tea., beating to stiff peaks. Cover and refrigerate. Filling: Stir pureed banana into chilled pastry cream until blended. Fold in 1/2 c cream topping, then sliced bananas. To Assemble: Mound banana cream filling into cooled pie shell. Spread with remaining cream topping. Cover and refrigerate at least 2 hours. Source: Victoria Magazine, August 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Sun-Dried Tomato Biscuits Categories: Breads, Vegetables, Cyberealm Yield: 12 biscuits 2 Eggs 1/2 c Buttermilk 1/3 c Sundried Tomatoes, chopped 1 tb Fresh Thyme, chopped, or 1 ts Dried Thyme MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Almond Fruitcake Categories: Cakes, Desserts, Fruits, Victoria Yield: 1 cake 1 c All-Purpose Flour 1 pn Salt 2 1/4 c Golden and Dark Raisins 1/2 c Candied Orange and Lemon Peel, chopped 1/4 c Candied Ginger, chopped 1 c Unsalted Butter, softened 1 c Sugar 2 tb Sugar 4 Eggs, at room temperature 2 1/4 c Ground almonds Zest of One Orange Whole Almonds Butter deep 8x3" layer cake pan. Line bottom and sides with buttered waxed paper, allowing paper to extend about 1/2" above rim of pan. Preheat oven to 300ø. In a small bowl, combine flour and salt. Set aside. In a medium bowl, combine raisins, candied peel, and candied ginger. Toss with 1/4 cup of the four mixture until all fruit is coated. Set aside. In large mixer bowl, beat butter at medium speed of electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Beat in eggs, one at a time, alternately with half of the ground almonds, beating well after each addition. Gradually stir in remaining ground almonds and flour mixture. Fold in fruit and orange zest. Pour into pan, smoothing top. If desired, decorate with whole almonds. Bake at 300ø for 1 3/4 to 2 hours until skewer inserted in center comes out clean. Cool in pan set on rack for 30 minutes. Gently loosen waxed paper from sides of pan with a knife. Remove cake from pan. Peel off waxed paper. Cool cake on rack. Wrap cooled cake in brandy-soaked cheesecloth, then in foil. Refrigerate at least overnight before slicing. Source: Victoria Magazine, March 1994 Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Delice Categories: Desserts, Victoria, Cyberealm Yield: 10 servings MMMMM--------------------------GENOISE------------------------------- 6 Eggs, at room temperature 1 c Sugar, plus 2 tb Sugar 1/2 ts Vanilla 1 1/4 c All-Purpose Flour, sifted 1 tb Vegetable Oil MMMMM----------------------RASPBERRY PUREE--------------------------- 9 c Fresh Raspberries, or 36 oz Frozen Raspberries, thawed MMMMM------------------RASPBERRY BAVARIAN CREAM----------------------- 1/2 c Sugar 2 pk Unflavoured Gelatin 1/2 c Cold Water 2 c Heavy Cream MMMMM----------------------RASPBERRY GLAZE--------------------------- 3/4 c Seedless Raspberry Jam 2 tb Raspberry Liqueur Genoise: Preheat oven to 350øF. Generously butter and flour 2 15x10x1" jelly-roll pans. In a large mixing bowl beat eggs, 1 cup = 2 tb sugar and vanilla on high until mixture triples in volume and runs off beaters in thick ribbons, about 7 to 8 minutes. Add 1/4 of the flour at a time, sifting it evenly over the egg mixture and then folding it in with a large rubber spatula. Drizzle oil over top of egg mixture and fold in. Gently spread batter evenly in pans. Bake at 350øF for 20-25 minutes until cake is golden brown and springs back when gently touched in center. Cool in pans set on racks. Raspberry Puree: In a food processor, blend berries in several batches, pulsing on/off several times until berries are liquefied. Do not overprocess or seeds will be ground up and impossible to remove. Press puree through a fine sieve a little at a time, until all juice is extracted. Discard seeds. Measure 2 cups plus another seperate 3 tb puree. Cover and refrigerate and ramining puree to use another time. Raspberry Bavarian Creme: In a large bowl combine 2 cups raspberry puree and 1/2 cup sugar. Mix well to dissolve sugar. Set aside. In a small saucepan, sprinkle gelatin over cold water. Let soften 10 minutes. Add 3 tb rasberry puree. Stir over medium-low heat until gelatin dissolves. Stir into raspberry sugar mixture. In a chilled large mixing bowl beat cream to soft peaks. Fold into raspberry mixture. Assembly: Butter and sugar 10 6 ounce ramekins or molds that measure about 3" in diameter and 1 1/2" deep. Using a cookie cutter, cut cake into 20 rounds the same diameter as inside the rim of the rmaekins, about 2 3/4". Remove cake rounds from pan with a small spatula. Place 1 cake round in each ramekin. Reserve remaining cake rounds. Spoon Bavarian cream into ramekins, filling almost to top. Arrange remaining cake rounds atop Bavarian cram layer. Cover, and refrigerate overnight. Raspberry Glaze: In a small saucpan, combine raspberry jam and liqueur. Stir over medium heat until melted and smooth. Cool 5-10 minutes. To Serve: Dip molds briefly in hot water. Run knife around edge of molds to loosen. Unmold and arrange top side up on serving plates. Spoon warm raspberry glaze over top cake rounds. Refrigerate 15 minutes to set. If Desired serve with a custard sauce. Note: Pound cake cut in rounds 3/8" thick may be substituted for the geniose. Source: Victoria Magazine, January 1994 Typed by Katherine Smith MMMMM --- MMMMM----- Recipe via Meal-Master Title: NO-BAKE FRUIT PIE Categories: Cyberealm, Desserts, Fruits, Pie Yield: 6 servings * * * * * * 1 pk 8-oz Cream cheese, softened 1/4 c Sugar 2 ts Shredded orange peel 2 tb Orange juice or - - Orange liqueur 1 Butter-flavored or graham- -cracker-crumb pie shell 4 c Sliced fresh peaches 1 tb Lemon juice 1 c Fresh blueberries Sifted powdered sugar - - (optional) In mixing bowl combine cream cheese, sugar, orange peel, and orange juice or orange liqueur till smooth. Carefully spread cream cheese mixture into pie shell. Toss peaches with lemon juice to prevent browning. Arrange the peaches and blueberries over the cream cheese mixture. Chill for 1 to 24 hours. If desired sprinkle with powdered sugar. Makes 6 to 8 servings. Calories...336 Protein...4g Fat...19g Sodium...282mg Cholesterol...31mg Source: Better Homes and Gardens, Summertime Cooking Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Brigitte's Famous Cream Puffs Categories: Cyberealm, Desserts Yield: 8 servings MMMMM-----------------------FOR THE PASTRY---------------------------- 1 c Boiling water 1 Stick of margarine 1 pn Salt 1 c Flour 4 Eggs MMMMM----------------------FOR THE FILLING--------------------------- 1 lg Package instant pudding Milk as directed for pie -filling, not pudding 2 c Cool whip Confectioners sugar 1. Make the pudding as if it were pie filling, with the reduced amount of milk required for a pie filling, only with instant pudding. The flavor can be any you like. Set aside in refrigerator to set pudding. 2. Boil water in a medium pot with the salt and margarine. Pour in the flour all at once, stirring well, and remove from stove. Beat in one egg at a time, not the mixture will be sticky at first. 3. Grease a cookie sheet, put teaspoonsful of the dough on the cookie sheet. Bake at one at 400F for 40 minutes. Do not open the door of the oven for the first 15 minutes or they will fall. 4. Cool and cut in half. Remove the cooled pudding and mix with the cool whip. Fill in the bottom halves of the puffs, put tops on, and sprinkle with powdered sugar. Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY originally posted 3/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Tiramisu - Olive Garden Categories: Desserts Yield: 6 servings 1 10-12" Sponge Cake 3" Tall 3 oz Strong Black Coffee Or: Prepared Instant Espresso 3 oz Brandy, Rum Or Your Favorite -Liqueur 1 1/2 lb Cream Cheese Or: Mascarpone* 1 1/2 c Superfine Or Powdered Sugar Cocoa Powder, Unsweetened * Cream cheese or mascarpone should be at room temperature. Mascarpone is available at some Italian specialty food stores and some gourmet food stores. ~--------------------------------------------------------------------- ~-- Cut across the middle of the sponge cake to form two disks, about 1"-1-1/2" thick, each. Blend the coffee or espresso and liqueur together. Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much that it will collapse. Mix the cream cheese or mascarpone with the sugar and beat the cheese until the sugar is completely dissolved and the cheese is light and spreadable. Spread the bottom half off the cake with half of the creamy cheese, in a fairly thick layer. Set the second half of the cake on the bottom half and repeat the process ~ sprinkle the coffee/liqueur blend and spread with the remaining cream cheese. Put the cocoa powder into a wire strainer and coat the top layer of cream cheese completely with cocoa. Refrigerate the cake for at least two hours before cutting and serving. From: The Olive Garden Italian Restaurant. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Raisin Pie Categories: Cyberealm, Mom's best, Pies Yield: 6 servings 1 ea 9" pie shell 1 c Packed lt brown sugar 1 1/2 tb Flour 1/2 ts Salt 2 ts Cinnamon 1/4 ts Nutmeg 1/4 ts Cloves 3 ea Eggs 1 1/2 c Sour cream 1 1/2 c Raisins Combine sugar,flour, salt, cinnamon,nutmeg, and cloves. Beat eggs until thick and fluffy; blend in sugar mixture. Fold into sour cream and raisins. Pour filling into pie shell. Bake at 350 degrees for 50-60 minutes or until knife inserted 1 inch from edge comes out clean. Cool on rack. From: Ed Fields' Aunt Nellie MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Brownie Swirl Cheesecake Categories: Cakes, Mom's best Yield: 10 servings 8 oz (1 pk)light brownie mix 16 oz Light cream cheese, softened 1/2 c Sugar 1 ts Vanilla 2 ea Large eggs 1 c Milk chocolate chips, melted -or less, depending on taste 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 achieve 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. VERY filling but good... Revised by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Hawaiian Wedding Cake Categories: Cakes, Mom's best Yield: 12 servings 1 Any flavor cake mix 1 pk Instant vanilla pudding 1 1/3 c Syrup drained from fruit 1/2 c Coconut 1 9 oz container Cool Whip 1 8 oz pkg cream cheese 1 cn Fruit cocktail in syrup 1 cn Crushed pineapple in syrup (both 20 oz each) 1/2 c Chopped walnuts Make cake mix (flavor of your choice) as directed on package. Bake on a cookie sheet for 20 minutes. Cool. Combine pudding, softened cream cheese, and the juice (syrup) drained from the fruit equivalent to 1 1/3 cups. Beat together at medium speed well, and spread ontop of cake. Combine fruit cocktail and pineapple and sprinkle ontop of pudding mixture. Then, sprinkle nuts and coconut ontop of fruit. Top with cool whip, and finish with additional sprinkles of coconut and nuts. (Note, you can vary the fruit and the pudding flavors, as you wish) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Lemon Bars Deluxe Categories: Cookies, Cyberealm, Mom's best Yield: 8 servings 2 c Flour 1/2 c Confectioners sugar 1 c Butter 4 Eggs 2 c Sugar 1/3 c Lemon juice 1/4 c Flour 2 ts Baking powder Mix the 2 cups flour, 1/2 cup confectioners sugar, and 1 cup butter together. Cut into and press into 13 x 9 x 3 pan, and bake at 350 F for 20-25 minutes. Add other ingredients together, and pour over the crust. Bake at 350F for 20 minutes. Sprinkle with confectioners sugar after the cookies have cooled. (Very rich, but wonderful!!) From: Paula Schmidt, Rochester, NY 1971 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Outrageous Chocolate Chip Cookies Categories: Cookies, Cyberealm, Mom's best, Christmas Yield: 24 servings 1/2 c Granulated sugar 1/3 c Packed brown sugar 1/2 c Butter, softened 1/2 c Peanut butter 1/2 ts Vanilla 1 Egg 1 c Flour 1/2 c Oats, quick or regular 1 ts Baking soda 1/4 ts Salt 1 pk 6 oz semisweet chocolate Chips 1. Heat oven to 350F. Beat sugars, butter, peanut butter, vanilla and egg in a medium bowl, until creamy and well blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips. 2. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreas- ed cookie sheet. 3. Bake 10-12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. ====================================================================== VARIATIONS: Chocolate Chip Bars: Grease bottom of square pan, 9x9x2. Prepare as directed, except spread dough in pan. Bake 25-30 minutes or until golden brown. Cut into 2 x 1 inch bars. Makes 36 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Party Time Cookies Categories: Cyberealm, Mom's best, Cookies Yield: 24 servings 3/4 c Salted butter, softened 1/3 c Granulated sugar 1 ts Vanilla 1/4 ts Almond extract 1 c Flour 1 c Semisweet chocolate chips 1 c Slivered almonds (4oz) 1. Preheat oven to 350F 2. Cream butter and sugar together using an electric mixer at medium speed. Add extracts and beat well. Scrape bowl. Add flour, choco- late chips, and almonds, and blend on low speed until just mixed. Do not overbeat. 3. Shape rounded tablespoons full into 1 1/2 inch balls and place on ungreased cookie sheet 2 inches apart. Press balls with palm of your hand or bottom of a drinking glass into 1/2" thick cookies. 4. Bake 15-17 minutes of until just beginning to brown. Cool on a flat surface. Source: "Mrs. Fields Cookie Book", 1992 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Tunnel of Fudge Cake Categories: Cyberealm, Mom's best, Cakes Yield: 16 servings ========CAKE================ 1 3/4 c Sugar 1 3/4 c Margarine or butter, soft 6 Eggs 2 c Powdered sugar 2 1/4 c Flour 2 c Walnuts, chopped 3/4 c Unsweetened cocoa ========GLAZE=============== 3/4 c Powdered sugar 1/4 c Unsweetened cocoa 1 1/2 tb Milk (or more as needed) 1. Heat oven to 350F. 2. Grease and flour bundt or 10 inch angel food cake pan. 3. In a large bowl, cream sugar and margarine (butter) until light & fluffy. Add eggs, one at a time, beating well after each addition. 4. Gradually add 2 cups powdered sugar; blend well. Lightly spoon flour into a measuring cup; level off. By hand, stir in flour & remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly. 5. Bake at 350F for 58-62 minutes. Since this cake has a soft tunnel of fudge, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are essential. 6. Cool upright in pan on wire rack 1 hour; invert onto serving plate. Cool completely. 7. In a small bowl, blend 3/4 c powdered sugar, 1/4 cup cocoa, and enough milk to make a drizzling glaze. Spoon over cake, allowing some to run the sides. Store lightly covered. Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 Calories per 1/16 of recipe: 560 Source: Pillsbury Bake Off - Ella Helfrich, 1966 : Pillsbury Bake Off Cookbook MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter Cup Cheesecake From Kaitlin Young Categories: Mom's best, Cyberealm, Cheesecake Yield: 12 servings 1 9 oz pkg chocolate cooky -wafers 4 tb Butter, melted 4 8 oz pks soft creamcheese 1 c Sugar 4 Eggs 3 tb Flour 1/3 c Milk 1 1/2 ts Vanilla 6 1.8 oz pkgs peanut butter -cups (2/pkg) chopped 1 c Heavy cream, whipped 1. Preheat oven to 425F. In a food processor, grind cookies into fine crumbs. Add melted butter and process until well mixed. Press crumb mixture into bottom and two thirds up the sides of a 9" spring- form pan. Set aside. 2. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until light, fluffy and smooth 2-3 min. Beat in eggs, one at a time, beating well after each addition. Beat in flour, milk and vanilla. Beat until well blended and smooth, about 4 minutes. 3. Sprinkle 4 packages of chopped peanut butter cups evenly on bottom of chocolate crust. Carefully pour cheesecake mixture over all; spread evenly. 4. Bake 15 minutes. Reduce oven temperature to 250 F and bake 40-50 minutes longer, or until edges are set and cake jiggles only slightly in center. 5. Let cheesecake cool at room temperature, then refrigerate until well chilled, about 6 hours or overnight. Run a knife around the pan edge to loosen cake, and remove. Shortly before serving garnish with whipped cream and sprinkle two remaining packages chopped peanut butter cups on top. Source: 365 Great Chocolate Dessert Recipes by Natalie Haughton MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Malt Cake From Kaitlin Young Categories: Cyberealm, Mom's best, Cakes Yield: 10 servings 1/2 c Butter, softened 1 1/3 c Sugar 1 c Instant malted milk powder 3/4 c Firmly packed unsweetened -cocoa powder 4 Eggs 2 c Flour 3 ts Baking powder 1/2 ts Salt 1 3/4 c Half and half Chocolate Malted Frosting (see below) 1. Preheat oven to 375F. In a large bowl, combine together butter and sugar until light and fluffy; add malted milk powder and cocoa and beat just until mixed. Add eggs, beating well. 2. Sift together dry ingredients, and add to chocolate mixture alter- nately with half and half. Spread evenly in a well greased 9 x 13 pan, and bake 35-40 minutes or until done. Let cool in pan completely. ====================================================================== Chocolate Malted Frosting 1/2 c half and half 1/2 c instant malted milk powder 1 stick (4 oz) butter, softened 1/2 c firmly packed unsweetened cocoa 2 1/2 c powdered sugar 1. In a medium bowl, combine the half and half and malted milk powder. Stir to combine, and let stand 15 minutes to dissolve the powder. 2. In a medium bowl, beat together the butter and cocoa. Add malted milk mixture and beat well. Add powdered sugar and beat on high. Frost cake MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Old Fashioned Pineapple Upside Down Cake Categories: Cyberealm, Mom's best, Cakes Yield: 8 servings 3 cn (8.5 oz size) sliced pine- -apple in heavy syrup (12 -slices) 1/4 c Butter 2/3 c Light brown sugar, packed 1/3 c Pecan or walnut halves 1 c Flour 3/4 c Sugar 1 1/2 ts Baking powder 1/2 ts Salt 1/4 c Shortening 1/2 c Milk 1 Egg 1 c Heavy cream, chilled or 1 pt Vanilla ice cream 1. Preheat oven to 350F. Drain pineapple slices, reserving 2 T of the syrup. 2. In a heavy 10 inch skillet (preferably cast iron) melt the butter over medium heat. Add brown sugar, stirring until the sugar is melted. Remove from heat. Arrange 8 pineapple slices on the sugar mixture, overlapping the slices slightly around the edge of the pan. Put one slice in the center. Place the walnut or pecan halves in the center of each slice of pineapple. Arrange around the inside of the skillet edge the remaining pineapple, cut in halves. Put pecans/walnuts in the center. 3. In a medium bowl, mix the flour, sugar, baking powder and salt. Add the shortening and milk. Beat 2 minutes at high speed or until mixture is smooth. Add egg and reserved 2 T pineapple syrup. Beat two minutes more. Gently pour cake batter over the pineapple in the skillet and spread evenly. Be careful not to disarray the pineapple. 4. On a rack in the center of the oven, bake 40-45 minutes or until golden in color and surface of cake springs back to the touch. After the cake is done, let the skillet stand on a wire rack 5 minutes to cool slightly. With a small spatula, loosen cake from the edge of the skillet all around. Place the serving platter over the cake, and turn upside down (carefully). Shake gently.Lift off skillet. Serve with fresh whipped cream or vanilla ice cream. Source: McCalls Cooking School Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Creamy Coconut Cake Categories: Cyberealm, Cakes, Mom's best Yield: 10 servings MMMMM------------------------FOR THE CAKE----------------------------- 2 1/2 c All purpose flour 1/2 ts Salt 2 c Granulated sugar 1 c Milk 2 1/2 ts Baking powder 1 c Butter, softened 4 Eggs 1 ts Vanilla MMMMM----------------------FOR THE FILLING--------------------------- 8 oz Whipped cream, stiff 1/4 c Confectioners sugar 1/2 c Chopped walnuts 1/2 c Coconut 1 ts Vanilla MMMMM----------------------FOR THE FROSTING--------------------------- 2 pk 3 oz ea cream cheese, soft 2 tb Butter, softened 2 ts Vanilla 4 c Confectioners sugar 1 c Chopped walnuts 1 pk 8 oz coconut 1. Preheat oven to 350F. Grease (and flour if you wish) 3 nine (9") inch round pans. Mix flour with baking powder and 1/2 ts salt. In a large bowl, mixed at high speed beat the butter and 2 cups of sugar until light. Add 4 eggs, one at a time, and beat after each time you add one. 2. Continue beating, occasionally scraping bowl with rubber scraper, until fluffy - about 2 minutes. At low speed, beat in flour mixture, in fourths alternating with milk (in thirds) beginning and ending with the flour mix. Add vanilla. Beat until just smooth, about 1 min. 3. Pour into prepared pans, and bake for 25-30 min., or until sur- face springs back when lightly touched. Cool pans on wire racks 10 minutes. Remove from pans and cool thoroughly. 4. Prepare the filling: simply whip the cream, adding the sugar and vanilla, and keep cool until the cake has cooled completely. 5. Make the frosting: cream the cream cheese and sugar together, (both should be soft), then add the sugar and vanilla. You might need to add a little milk to make it to the consistency you like. 6. When everything is cool and ready, place a layer on the plate you will serve it from, top side down. Fill with whipped cream filling, and sprinkle with coconut and if you would like add chopped walnuts. Repeat with the second layer, and then place the top layer on. Frost the sides and the top. Cover the entire cake with coconut and if you wish, add chopped walnuts.Refrigerate to set the frosting. NOTE: I had to use skewers to hold the cake in place while I was frosting it, and it might be a good idea to use these to prevent the cake from sliding. Source: McCalls Cooking School Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Auntie Lin's Killer Strawberry Shortcake Categories: Cyberealm, Mom's best, Desserts Yield: 1 servings Bisquick drop biscuits French vanilla ice cream Fresh sliced strawberries Fresh whipped cream This is a really easy dessert, loaded with calories, and not for the faint-of-heart! Make the bisquick drop biscuits as directed on the package, BUT add 1 tb of sugar (or 2, if you like). Bake as directed. While still warm, cut in half and put the bottom half in a bowl. Cover with fresh strawberries (which you have marinated in 4 Tb sugar in the refrigerator for 2 days), add a scoop or two of French vanilla ice cream, and then top with the top layer of the biscuit. Now, cover with more strawberries and top with fresh whipped cream. Enjoy! Source: Linda Fields' homemade goodies Typed for you by; Linda Fields, Cyberealm BBS, Watertown, NY 1992 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Lin's Infamous Chocolate Chip Cake Categories: Cyberealm, Mom's best, Cakes Yield: 1 cake 1/2 c Butter 1 c Sugar 2 Eggs 1 ts Baking soda 1 12 oz bag of chocolate chips 2 c Flour 1 ts Vanilla 1 c Sour cream 1/4 ts Salt 1 ts Baking powder Cream butter and sugar. Add all other ingredients except the chips. Beat a few minutes. Add the mix 3/4 of the bag of chocolate chips. Pour into a greased angel food cake pan, and sprinkle the remaining chips onto the cake. Bake at 350F for 45 minutes. Source: Linda Fields' Kitchen of Horrors! Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Better Than Sex Cake II Categories: Cakes Yield: 12 servings 1 pk German chocolate cake mix 2 Heath candy bars, crushed 1 c Eaglebrand sw condensed milk 1 c Butterscotch ice cream -topping Whipped cream or topping Either bake german chocolate cake according to directions on german sweet chocolate package or from a mix. Bake in a 9 x 13 pan. Cool 5-10 minutes. Then, using the end of a wooden spoon, poke holes in the cake every 1/2 to 1 inch. Cool another 20 minutes. Drizzle sweetened condensed milk and butterscotch topping into hole (some will end up on top of the cake). Sprinkle crushed heath bars over the top. Serve with whipped cream or topping. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: GRAND FINALE CHEESECAKE Categories: Cheesecake, Cakes Yield: 8 servings 1 SYMPHONY milk chocolate bar -or milk chocolate bar with -almonds & toffee chips, -broken into pieces (7 oz) 4 pk Cream cheese, softened (3oz) 1/2 c Sugar 2 tb HERSHEY'S cocoa 1/8 ts Salt 2 Eggs 1 ts Vanilla extract Whipped cream (opt) MMMMM------------------------ALMOND CRUST----------------------------- 3/4 c Graham cracker crumbs 2/3 c Chopped slivered almonds 2 tb Sugar 1/4 c Butter or margarine, melted Heat oven to 325'F. In small microwave-safe bowl, place chocolate. Microwave at HIGH (100%) 1 minute or until chocolate is melted and smooth when stirred. In large mixer bowl, beat cream cheese until fluffy. Stir together sugar, cocoa and salt; blend into cream cheese mixture. Add eggs and vanilla; beat until well blended. Add melted chocolate; beat just until blended. Pour into prepared ALMOND CRUST. Bake 35-40 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Garnish with shipped cream, if desired. Cover; refrigerate leftover cheesecake. ALMOND CRUST: In medium bowl, stir together graham cracker crumbs, almonds and sugar. Stir in melted butter or margarine. Press mixture onto bottom and up side of 8" springform pan or round pan with removable bottom. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Mom's Homemade Apple Pie - From Josephine O'hanlon-Fields Categories: Mom's best, Cyberealm, Pies Yield: 6 servings 6 lg Macintosh apples, sliced 1/2 c Light brown sugar 1/2 c Granulated sugar 2 ts Cinnamon 1 ts Allspice 1 ts Nutmeg CRUST: 2 c Flour 1/2 c Vegetable oil 1/4 c Milk 5 ds Salt Prepare the crust by mixing the flour, oil, milk, and salt. Separate into two balls, and put each between 2 pieces of wax paper to roll out, as the crust will be very flaky. Make bottom crust and place in 8-9 inch pie plate, depending upon size you want. Preheat the oven to 425 F In a large bowl, put the apples, sugar, and spices. Cut through with a knife to create the appearance of chopped apples. Put mixture in pie plate, and dot with a few pats of butter and a few teaspoons of flour. Roll top crust out, and put on pie. Slit the pie, and put in oven. Be sure to put a lining underneath the pie or a cookie sheet as the pie is sure to run over. Bake at 425 degrees for 10 minutes, and then reduce oven heat to 350 and bake for 50 minutes or until both top and bottom crusts are brown. Remove from oven and cool on wire rack. Prepare the following glaze: 3/4 cup confectioners' sugar 1/2 tsp vanilla milk to make a glaze While the pie is still hot, brush this glaze on top of the pie and be sure that the glaze drips into the slits. Cool, and serve with vanilla ice cream or fresh whipped cream. This recipe comes from my mother-in-law who worked in a bakery in Kilkeel, County Down, Northern Ireland in the 1940's. It is the flakiest crust you will ever make. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Josephine's Pineapple Salad Categories: Mom's best, Desserts, Cyberealm Yield: 1 servings 1 cn 20 oz size crushed pineapple In heavy syrup(reserve juice 1/2 pt Heavy cream 1 pk Cream cheese, 4 oz 1 1/2 Envelopes unflavored gelatin 1 ts Vanilla 2 tb Sugar Sliced, halved cherries Soak the mold you are going to use in cold water, and set aside. Mix gelatin with 1/2 cup water and set aside. Heat pineapple and cream cheese until dissolved. (DO NOT BOIL). Add gelatin and stir. Cool. Whip the cream, but not too stiff, and add 1 tsp of sugar and vanilla. When pineapple mixture is cool, stir in the other ingredients. Put into mold. Refrigerate overnight. Unmold, and decorate with half-cherries. Refrigerate. From Josephine Fields, my 79 year old mother in law from Northern Ireland... Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Nestle's Toll House Cookies Categories: Cookies, Mom's best, Cyberealm Yield: 25 servings 1 c Flour 2 tb Flour 1/2 ts Baking soda 6 tb Sugar 1/2 ts Vanilla 1 Egg 1/2 c Chopped walnuts 1/2 ts Salt 1/2 c Softened butter 6 tb Packed light brown sugar 1/4 ts Water 1 pk 6 oz semisweet pieces Preheat oven to 375F. Sift together flour, soda and salt, and set aside. Combine shortening, sugars, vanilla and water - beat until creamy. Beat in egg. Add flour mixture and mix well. Add chocolate pieces and nuts. Drop by teaspoons onto greased cookie sheet. Bake at 375 for 10-12 minutes MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Ann Fowler's Toffee Crunch Cake Categories: Cakes, Mom's best Yield: 8 servings 1 pk Sara Lee Pound Cake, frozen 2 c Heavy cream 3/4 c Butterscotch syrup 3 1/4 oz. chocolate covered Toffee candy bars, chopped 1. Cut pound cake horizontally into 3 equal-sized layers; set aside. 2. In a chilled large deep bowl, beat the cream with chilled beaters until stiff peaks form. Gradually add the butterscotch syrup, folding gently. 3. Place the first cake layer on a serving plate. Liberally frost with whipped cream mixture. Sprinkle layer with 1/3 of the candy bars. Arrange second layer and repeat process. Top with the third layer and frost top and sides of cake with remaining whipped cream. Drizzle more butterscotch syrup over cake, and top with remaining candy bars. Chill in refrigerator for at least 3 hours before serving. (Variation: Use strawberry or chocolate syrup in place of butterscotch and garnish with chopped frozen strawberries or semi-sweet chocolate chips) From: America's Favorite Desserts Cookbook, Sara Lee 1992 Ann Fowler, Watertown, NY Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Ho Ho Cake Categories: Cakes, Christmas, Mom's best Yield: 15 servings 2 tb Cornstarch 1 c Milk 1 pk Chocolate cake mix 1 c Sugar 1/2 c Shortening 1/2 c Butter, softened 1 ts Vanilla 1/2 c Plus 2 T melted butter 6 tb Baking cocoa 3 c Confectioner's sugar 1 Egg 2 1/2 tb Hot water 1 ts Vanilla 1. Combine the milk and cornstarch in a saucepan, and cook over medium heat until thickened, stirring constantly. Set aside and let cool at room temperature. 2. Prepare the cake mix as per directions for a 9 x 13 inch pan. Bake. 3. Cream sugar, shortening, and butter in a mixing bowl until light and fluffy. Add 1 tsp vanilla, and milk mixture. Spread over warm cake; let cool completely! 4. Combine melted butter and cocoa in a bowl; mix well. Add confectioners sugar, egg, hot water and vanilla. Mix well. Pour over cooled frosted cake. Chill in refrigerator until set. Calories per serving: 601 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chef Freddy's Rhubarb Cake Categories: Cyberealm, Desserts, Cakes Yield: 1 servings MMMMM---------------------FROM CHEF FREDDY'S-------------------------- 5 c Rhubarb [diced «"] 1 pk Strawberry gelatin mix 1 c Sugar 1 pk White cake mix 3 c Mini-marshmallows 1) Put the rhubarb in the bottom of 9" x 11" glass cake/baking pan... 2) Mix the gelatin and the sugar, pour over the rhubarb, cover with the marshmallows, then pour the cake mix on top of everything... 3) Bake in a 350ø oven for 45 to 50 min... cool to room temperature and then refrigerate `til ready to serve, garnish as desired... cf From Fred Goslin on Cyberealm Bbs, home of KookNet in Watertown NY (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Cheesecake Categories: Cyberealm, Mom's best, Cheesecake, Cakes Yield: 1 cheesecake MMMMM---------------------------CRUST:-------------------------------- 2 c Chocolate wafer crumbs 5 tb Melted butter MMMMM--------------------------FILLING:------------------------------- 3 pk (8 oz ea) cream cheese at .room temperature 1 c Sugar 5 lg Eggs 2 oz (2 sq) semisweet chocolate- .melted MMMMM-------------------------FROSTING:------------------------------ 6 oz (6 sq) semisweet chocolate- .melted 1/2 c Sour cream 1. To prepare the crust, in a medium bowl, mix together chocolate wafer crumbs and melted butter until well blended. Press into a 9 inch springform pan. 2. Preheat oven to 300F. 3. To prepare filling, in a large bowl, beat together cream cheese, sugar and eggs at medium speed until smooth and fluffy. Spoon half of the cream cheese mixture into the crust. 4. Stir chocolate into the remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls. 5. Bake cheesecake for 50 minutes and transfer pan to a wire rack. Cool completely. 6. Transfer cheesecake to a serving plate, cover with plastic wrap and chill for 2 hours. 7. Uncover cheesecake; carefully remove the side of the pan. 8. To prepare frosting, in a small bowl, mix together chocolate and sour cream. Spread over cheesecake. Chill briefly until frosting is set. Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, New York 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fresh Berry Crumb Pie Categories: Cyberealm, Mom's best, Pies Yield: 1 pie MMMMM--------------------CRUMB CRUST/TOPPING:------------------------- 1 c Hazelnuts or almonds (4 oz) 2 c Flour 1/2 c Sugar 3/4 c (1 1/2 sticks) chilled .butter cut into small pats MMMMM--------------------------FILLING:------------------------------- 1/2 c Sugar 1 1/2 tb Cornstarch 2 pt Fresh berries 1. Preheat oven to 350F. To prepare crumb crust/topping, spread nuts in a medium baking pan. Roast the nuts, stirring occasionally, until toasted, about 10 min. 2. Remove nuts from the oven and turn out onto a cloth towel. Rub off and discard the papery skins. Increase the oven temp to 450F. 3. In a food processor fitted with the metal blade, process the nuts until finely ground, about 10 seconds. 4. In a large bowl, mix together the nuts, flour, and sugar. Using a pastry blender or two knives, cut the butter into the flour mixture until coarse crumbs form. 5. Using fingers, evenly press half of the crumb crust/topping mixture into the bottom and sides of an 8 or 9 inch tart pan. 6. To prepare the filling, in a medium bowl, mix together the sugar and the cornstarch. Gently fold in the berries. Spoon the berry mixture into the crust, spreading evenly. 7. Sprinkle the berry mixture evenly with the remaining crumb crust/ topping mixture. 8. Bake until topping is golden and bubbly, about 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Serve warm. Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, New York 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Hawaiian Wedding Cake Categories: Cakes, Mom's best, Cyberealm Yield: 12 servings 1 Any flavor cake mix 1 pk Instant vanilla pudding 1 1/3 c Syrup drained from fruit 1/2 c Coconut 1 9 oz container Cool Whip 1 8 oz pkg cream cheese 1 cn Fruit cocktail in syrup 1 cn Crushed pineapple in syrup (both 20 oz each) 1/2 c Chopped walnuts Make cake mix (flavor of your choice) as directed on package. Bake on a cookie sheet for 20 minutes. Cool. Combine pudding, softened cream cheese, and the juice (syrup) drained from the fruit equivalent to 1 1/3 cups. Beat together at medium speed well, and spread ontop of cake. Combine fruit cocktail and pineapple and sprinkle ontop of pudding mixture. Then, sprinkle nuts and coconut ontop of fruit. Top with cool whip, and finish with additional sprinkles of coconut and nuts. (Note, you can vary the fruit and the pudding flavors, as you wish) MMMMM --- Frozen Framboise Bombe 1 3/4 c crushed almond macaroon cookies 2 1/2 T cherry-flavored liqueur (opt) 1 quart rich strawberry or vanilla ice cream 1 c toasted blanched almonds, chopped 1 c heavy cream, whipped 3 1/2 T raspberry-flavored liqueur (opt) 2/3 c coarsely grated semisweet chocolate whipped cream, whole raspberries, halved strawberries and grated chocolate for garnish Combine crushed cookies and cherry-flavored liqueur in bowl. Combine ice cream, cookie-liqueur mixture, almonds, whipped cream, raspberry-flavored liqueur and chocolate in large bowl; stir to mix well. Freeze at least one hour or until moderately firm. Pour into 2 quart souffle dish or dessert bowl, or 8 individual 6 oz clear-glass souffle dishes fitted with wax paper collars. Freeze for several hours or until very firm. Remove collars from individual souffle dishes. Garnish with whipped cream, berries and grated chocolate. Makes 8 servings MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Buffalo chip cookies Categories: Cookies Yield: 27 cookies 4 c Flour 2 ts Double acting baking powder 2 ts Baking soda 1 ts Salt 2 c Unsalted butter, melted 2 c Sugar 2 c Packed light brown sugar 4 l Eggs 2 ts Vanilla 2 c Old-fashioned rolled oats 2 c Corn flakes 2 c Semi-sweet chocolate chips 1 c Pecan halves, chopped 1 c Shredded coconut Preheat oven to 350 degrees. Lightly butter 2 baking sheets. In a medium bowl sift together the flour, baking soda, and salt. In a large bowl gradually beat sugars into melted butter, at low speed, for 2 to 3 minutes, until completely combined and creamy. Beat in the eggs and vanilla. Using a wooden spoon, stir in the flour mixture. Add the rolled oats, corn flakes, chocolate chips, pecans, and coconut and stir until well combined. Using a 1/3 c measuring cup or ice cream scoop with a 1/3 c capacity, measure the dough and drop 3 scoops onto each of the prepared baking sheets leaving about 3 inches between cookies. Bake at 20-25 minutes until lightly browned around the edges but still slightly soft in the center. Cool the cookies 3 to 5 minutes on their pans before transferring to wire racks to finish cooling. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Easy Apple Strudel Categories: Breads, Desserts, Pies Yield: 1 servings 2 c Flour 3 Egg yolks 1/4 c Water ******** 3 tb Sugar 1/2 lb Butter or margarine 2 tb Vinegar 3 Apples 1 tb Flour 1/2 ts Cinnamon Cut margarine into flour as for pie crust. Add egg yolks, vinegar and water and mix well. Cover and refrigerate overnight (or at least 3 hours). Divide dough into 3 parts and work with one at a time. Roll out on floured cloth to 10-1/2 x 15-1/2 inches. Sprinkle each part with: : 1 tablespoon flour : 3 tablespoon sugar : 1/2 teaspoon cinnamon Arrange 3 peeled and diced apples along edge of long side and roll up, guiding with the cloth grasped in each hand. Place on ungreased cookie sheet (with sides) or shallow baking pan. Bake in a 375 degree oven for 45 minutes. Serve with confectioner's sugar sprinkled on top. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Focaccia Categories: Breads Yield: 12 servings 2 pk Dry yeast; quick-rising 2 c Water; (about 110) 1 tb Sugar 4 tb Olive oil 1/2 c Vegetable oil 1 ts Salt 5 1/2 c Unbleached flour MMMMM--------------------------TOPPING------------------------------- 3 Garlic cloves; crushed 1/4 c Olive oil 1 tb Rosemary; dried whole 1 tb Kosher salt Dissolve yeast in water. Add the sugar, olive oil, salad oil, and salt. Mix in 3 cups of the flour and whip until dough begins to leave the sides of the bowl, about 10 minutes. (Can use Kitchen Aid) Mix in the remaining flour by hand or with a dough hook and knead until it is smooth. Allow the dough to rise twice, right in the bowl, and punch down after each rising. Oil 2 baking sheets, each 18 x 13" and divide the dough between the 2 pans. Using your fingers, press the dough out to the edges of each pan. Allow to rise for about 30 minutes and brush with the crushed garlic mixed with the oil for topping. Sprinkle the rosemary and kosher salt on top. Bake 375 oven for about 20 minutes. Variation: top with green onions instead of rosemary. "The Frugal Gourmet's Whole Family Cookbook" MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Herbed Focaccia Categories: Breads, Vegetables, Cyberealm Yield: 12 servings MMMMM---------------------------SPONGE-------------------------------- 1/4 c Warm Water (110øF) 1 pn Sugar 1 pk Active Dry Yeast 1/2 c Yellow Onion, finely chopped 1 1/2 tb Extra Virgin Olive Oil 2 tb Fresh Basil, chopped 1/2 tb Fresh Thyme, chopped 1 ts Fresh Rosemary, chopped 1/2 ts Fresh Sage, chopped Pepper 1/2 c Warm Milk (110øF) 1/2 c Warm Water (110øF) plus 2 tb Warm Water (110øF) 1/2 tb Sugar 2 c All-Purpose Flour 2 tb Calamata Olives, pitted and Chopped MMMMM---------------------------DOUGH-------------------------------- 1/2 tb Salt 2 c Bread Flour MMMMM--------------------------TOPPING------------------------------- 1 c Yellow Onion, in thin strips 1 1/2 tb Extra Virgin Olive Oil 1 ts Fresh Thyme, chopped 1 ts Fresh Rosemary, chopped Pepper 1/4 c Cornmeal Coarse Salt and Pepper Sponge: Butter a 4 quart mixing bowl. Brush 12x7 1/2x2" baking dish with olive oil. In a small bowl, combine 1/4 cup warm water and pinch sugar. Sprinkle yeast over water mixture. Let stand until yeast dissolves and bubbles. While yeast is dissolving, in a small skillet saute chopped onion in 1 1/2 tb hot olive oil over medium heat until soft. Stir in basil, 1/2 tb thyme, 1 ts rosemary, sage, and freshly ground pepper to taste. Cook, stirring gently, 1 minute. Pour into buttered bowl. Stir in warm milk, 1/2 cup + 2 tb water, 1/2 tb sugar, and dissolved yeast. Add 2 cups flour. Beat at high speed for 3 minutes. Stir in olives. Cover and let rise in warm place until doubled, about 30 minutes. Dough: Brush a 4 quart bowl with olive oil. Stir 1/2 tb salt into bread mixture. Stir in enough of the remaining flour with a wooden spoon until dough forms a ball. Turn dough out on a well-floured surface. Knead until smooth and elastic, about 8-10 minutes, adding enough of the remaining lfour to keep dough from sticking. Place dough in oiled bowl, turning once to oil surface. Cover and let rise in a warm place until double, about 45 minutes. Topping: While dough is rising, in a small skillet, saute onion strips in 1 1/2 tb hot olive oil over medium heat until soft. Add 1 ts thyme, 1 ts rosemary, and freshly ground pepper to taste. Cook, stirring gently, for 1 minute. Remove from heat and set aside. Assembly: Sprinkle 2 tb of the cornmeal in baking dish, tilting to coat. Do not shake out excess cornmeal. Turn dough into center of baking dish. Sprinkle remaining cornmeal evenly over dough. Gently push dough out from center towards sides and ends of dish, pulling carefully at ends of dough to fill all corners of baking dish. Dough should fill dish evenly. Using a brush, dab top of dough with olive oil. Lightly prick the dough at 1" intervals with a fork. Spoon topping over dough, spreading to within 1" of edge of dough. Sprinkle with freshly ground pepper and coarse salt. Let rise, uncovered, in a warm place until double, about 45 minutes. Preheat oven to 425øF. Bake at 425øF for 30 minutes. Run knife around edge of dish to loosen bread. Using 2 spatulas, remove from dish. Cool on rack. Cut in squares to serve. Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Harvest Cake from Mike and Chris Perry Categories: Cyberealm, Cakes Yield: 1 cake 4 c Apples, cut up 2 c Sugar 2 Eggs 1 c Oil Cinnamon, Nutmeg and Cloves 1 c Nuts 1 ts Baking soda 3 c Flour Add the sugar to the cut up apples. Add spices. Then add the rest of the ingredients to the mixture, mix well, and pour into a large lightly greased bundt pan. Bake at 350F for about 1 hour (more or less) or until done and lightly brown. You can dust this with confectioner's sugar, or serve with whipped cream. Can be served warm or cold. Source: Chris Perry (a user at Cyberealm BBS) and her family Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 Originally posted 1992 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Eggnog Bread Pudding Categories: Desserts, Christmas, Ethnic, Puddings Yield: 8 servings MMMMM--------------------------PUDDING------------------------------- 3 lg Eggs 1 lg Egg yolk 3/4 c Sugar 4 tb Unsalted butter; melted 1 3/4 c Half-and-half 3 tb Brandy 2 tb Pure vanilla extract 3/4 ts Freshly grated nutmeg 1/8 ts Salt 6 sl Dry cinnamon raisin bread - quartered MMMMM-------------------CRANBERRY-MAPLE SAUCE------------------------ 1/3 c Pure maple syrup 2 tb Sugar 1 1/2 c Cranberries - if frozen, do not thaw 3 tb Unsalted butter 1 1/2 tb Bourbon PREHEAT OVEN TO 350F 15 minutes before baking, with the rack in the center of the oven. Butter a 6-cup souffle dish. Have a kettle of boiling water ready and a baking pan large enough to hold the souffle dish. Whisk the eggs, egg yolk and sugar until light. Mix in the butter, the half-and-half, brandy, vanilla, nutmeg and salt. Place the bread in the souffle dish and pour the custard over it. Press the bread into the custard so it gets well soaked. Let rest 20 minutes. Put the souffle dish in the baking pan and place on the oven rack. Pour boiling water into the baking pan so it comes halfway up the sides of the souffle dish. Bake until the custard is softly set in the center, about 1 hour. Remove from the water bath. Serve warm or at room temperature with Cranberry-Maple Sauce. Once cooled, the pudding can be refrigerated for up to 3 days. To reheat, cover with aluminum foil with several slits in it. Bake in a preheated 350F oven for 20 minutes. Serve warm, or at room temperature with Cranberry-Maple Sauce. CRANBERRY-MAPLE SAUCE: Bring the maple syrup and sugar to a boil in a small non-aluminum pan, then cook for 3 minutes. Add the cranberries and cook until their skins burst and they begin to pop, 6 to 8 minutes, or slightly longer if they are frozen. Cut the butter into 3 pieces. Remove the pan from the heat and whisk in the butter, 1 piece at a time, waiting until each is incorporated before adding another. Add the bourbon. Sauce can be served immediately or refrigerated for up to a week. Reheat gently and thin with 2 to 3 tablespoons water before serving. ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Jam Squares Categories: Cyberealm, Mom's best, Cookies, Christmas Yield: 35 squares 1 c Butter 1 c Sugar 2 Egg yolks 2 c Unsifted flour 1 c Chopped walnuts 3/4 c Strawberry jam 1. In a medium bowl cream butter and sugar. Beat in egg yolks. Gradually stir in the flour, then the nuts. Form mix into a ball, and cut in half. 2. Wrap 1/2 of the dough in plastic and chill in the freezer. Pat the remaining half into an ungreased 8x8x2 pan. Spread on the jam. Take the remaining half and roll between 2 pieces on plastic wrap. Then place on the covered half in the pan. 3. Bake at 325F for 55-60 minutes, or until lightly browned. NOTE: This is VERY sweet and VERY rich!! From the secrets of Linda Fields Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Irish Potato Candy Categories: Cyberealm, Candies, Christmas, Mom's best Yield: 16 servings 1 tb Mashed potatoes 2 1/4 c Confectioners' sugar 1 12 oz jar peanut butter Placed mashed potatoes in a mixer bowl. Add confectioners' sugar one cup at a time, beating well after each addition. Spread into greased 10 x 15 inch pan. Spread peanut butter over top. Roll as for a jelly roll. Cut into slices. Source: Homemade for the Holidays Cookbook, 1992 Typed for you by Linda Fields Cyberealm BBS Watertown NY 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Cake Categories: Cakes, Desserts, Cyberealm Yield: 1 servings 1 Package(18.25)spice cake mix 1 1/2 c Libby's Pumpkin pie mix 4 Med. eggs 1 Envelope (1.25oz) Whipped topping mix Preheat oven to 350 deg. In a large mixing bowl combine cake mix, pumpkin pie mix, and 2 eggs.. Mix at LOW speed untill moistened then at med. speed adding remainder eggs and topping mix Mix at low speed untill moistened then at med. speed for 3 min. Pour into greased and floured cake pans and... Bake 45 to 50 min OR untill wooden pick comes out clean Cool 15 min... remove from pan(s) and cool completely Frost with your favorite frosting or creamy butter frsting. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Cake & Frosting Categories: Cyberealm, Cakes Yield: 1 servings 1 Package(18.25)spice cake mix 1 1/2 c Libby's Pumpkin pie mix 4 Med. eggs 1 Envelope (1.25oz) whipped Topping mix MMMMM--------------------------FROSTING------------------------------- 1 c Milk 5 ts Flour, all purpose 1 c Butter 1 c Sugar, powdered; sifted 1 ts Vanilla Preheat oven to 350 deg. In a large mixing bowl combine cake mix, pumpkin pie mix, and 2 eggs... Mix at LOW speed untill moistened then at med. speed adding remainder eggs and topping mix. Mix at low speed untill moistened then at med. speed for 3 min. Pour into greased and floured cake pans and... Bake 45 to 50 min OR untill wooden pick comes out clean Cool 15 min... remove from pan(s) and cool completely. 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. From: Fred Goslin, Cyberealm BBS, Watertown, NY 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Harvest Pumpkin Cake Categories: Cakes Yield: 12 servings 3 1/2 c Flour 1 c Butter 2 c Sugar 4 Eggs 2 ts Soda 2 ts Cinnamon 1 ts Salt 1 ts Nutmeg 1/2 ts Ginger 1/2 ts Cloves 1 1/2 c Pumpkin 1 1/2 c Choc. chips 1 1/2 c Walnuts (opt) Preheat oven to 375 cream butter, sugar, and eggs. add spices. add flour and pumpkin. Stir in Choc. Chips and nuts. grease BOTTOM of 2 9X5 loaf pans. bake at 375 for 65-75 min., or until toothpick comes out clean. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Another Pumpkin Cake Categories: Cakes Yield: 6 servings 2 c Sugar 1 1/4 c Vegetable oil 4 Eggs 2 c Flour 1 ts Salt 2 ts Baking soda 3 ts Cinnamon 1 1/2 c Pumpkin 1 c Chopped walnuts FROM: ?? Combine sugar & oil; mix until well blended. Add eggs one at a time, beating well after each addition. Sift flour, salt, soda & cinnamon together. Add pumpkin and walnuts last. Pour in 9" or 10" ungreased tube pan. Bake in 350~ oven for 1 hour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Cake Roll Categories: Cakes Yield: 1 servings 3 Eggs 1 c Sugar 2/3 c Pumpkin 1 ts Lemon juice 3/4 c Flour 1/2 ts Nutmeg 1 ts Ginger 2 ts Cinnamon 1 ts Baking powder 1/2 ts Salt 1 c Powdered sugar 6 oz Cream cheese 4 ts Butter or margarine 1/2 ts Vanilla extract Beat 3 eggs at high speed for 5 minutes. Gradually, add 1 cup sugar. Stir in 2/3 cup pumpkin and 1 tsp. lemon juice. Mix the next 6 ingredients and fold into pumpkin mixture. Pour into a greased and floured cake pan. Top with chopped walnuts. Bake @ 375 degrees for 15 minutes. After baked, sprinkle a towel with powdered sugar. Tip cake out onto the towel. Sprinkle the cake with powdered sugar. Roll up in the towel and let cool. Topping: Place powdered sugar, cream cheese, butter and vanilla extract in mixing bowl. Beat until smooth. Unroll cake, gently, and spread withcream cheese mixture. Roll cake again. Chill. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fresh Fruit Halloween Cake Categories: Cakes Yield: 6 servings 3 1/2 c Flour 2 1/2 c Sugar 2 ts Baking soda 1 1/2 ts Salt (optional) 1/4 ts Baking powder 1 ts Cinnamon 3 Eggs 3/4 ts Nutmeg 1/2 ts Ground cloves 3/4 c Shortening 3/4 c Fresh orange juice 1 c Shredded apple (1 large) 1 c Shredded pear (1 large) 1 c Chopped nuts Into a large bowl, sift flour, sugar, baking soda, salt, baking powder and spices. Add shortening, orange juice and shredded fruit. Beat 2 minutes at medium speed. Add eggs. Beat 2 minutes longer. Stir in nuts. Pour into greased and floured bundt cake pan or 10 inch tube pan. Bake 70-80 minutes at 350F. Cool 5 minutes and then take out of pan. Cool thoroughly. Sprinkle with icing sugar, or frost with Jack-O-Lantern Frosting. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Halloween Apples on a Stick Categories: Candies Yield: 6 servings 12 sm Red eating apples 12 Wooden skewerer 3 c Sugar 3/4 c Light corn syrup 1 c Water Few drops oil of cloves Red food coloring or: 12 Red cinnamon candies Wash apples in hot water and dry. Insert a skewer in blossom end of each apple. In a saucepan mix sugar, corn syrup, and water. Cook over direct heat, stirring, until sugar dissolves. Add oil of cloves and a little coloring. Continue cooking, without stirring, until a small amount of mixture forms a hard piece that cracks when dropped into cold water (290 F. on a candy thermometer). Set pan over boiling water. Dip each apple into syrup, remove, and whirl apple until syrup covers it smoothly. Stand apples, skewer side up, on tray or plate to cool and harden. From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 1] MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: White Ivory Cream Cake Categories: Cyberealm, Mom's best, Cakes Yield: 1 9" cake MMMMM---------------------------CAKE:-------------------------------- 8 oz White chocolate, finely .chopped 3 c Sifted cake flour 2 ts Baking powder 1/2 ts Salt 1 Stick unsalted butter (1/2c) 1 1/4 c Sugar 3 lg Eggs 2 ts Vanilla 1 c + 1 T milk MMMMM--------------------FILLING AND FROSTING------------------------- 1 1/2 lb White chocolate, finely .chopped 2 1/2 c Heavy cream 6 tb Unsalted butter 1/2 c Coarsely chopped macadamia .nuts MMMMM--------------------------GARNISH------------------------------- White macadamia nuts & Strawberries or raspberries 1. Preheat oven to 350F. Butter and flour 2 9-inch cake pans. 2. Make the Cake: In a double boiler, melt the white chocolate over hot, not simmering, water. Set aside to cool slightly. 3. In a large bowl with an electric mixer, cream the butter and sugar. Beat in the eggs one at a time, beating well after each addition. On low speed, add the melted chocolate and the vanilla. In three additions, on low speed, alternately beat in the flour mixture and the milk. Beat until just smooth, about 20 seconds. 4. Pour the batter into the prepared pans and bake for 25 - 30 minutes or until the top is golden and a cake tester inserted in the center comes out clean. Set the cake pans on a wire rack to cool for 20 minutes. Then invert the cakes onto the racks to cool completely. 5. Prepare the Filling and Frosting: Place the white chocolate in a medium bowl. In a small heavy saucepan, bring 1 1/2 cups of the cream and the butter to a simmer. Pour over the chocolate. Let stand, covered, for 5 minutes, then stir until smooth. Refrigerate the white chocolate mixture until firm enough to spread, about 1 hour. 6. To Assemble: Spread the bottom layer with 1 cup of the chilled white chocolate mixture. Arrange the chopped macadamia nuts over the filling, and top with the second cake layer. 7. In a medium bowl, beat the remaining 1 cup cream until firm peaks form. Fold the whipped cream into the remaining white chocolate mixture. Spread this over the top and sides of the cake. Arrange whole macadamia nuts around the rim and base of the cake. Chill until ready to serve. Garnish each piece with a fanned strawberry or raspberries. Source: Mrs. Fields I Love Chocolate Cookbook, 1994 Typed for you by another Mrs. Fields -- Linda Fields, Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Ganache-Filled Devil's Food Cake Categories: Cyberealm, Mom's best, Cakes, Kooknet Yield: 1 9" cake MMMMM------------------------FOR THE CAKE----------------------------- 1 3/4 c Boiling water 6 oz Semisweet chocolate,chopped .coarsely 1 c Unsweetened cocoa powder 2 c Sifter cake flour 2 ts Baking soda 1/4 ts Salt 10 oz Unsalted butter, softened 1 3/4 c Packed dark brown sugar 4 lg Eggs 2 ts Vanilla MMMMM-----------------FOR THE CHOCOLATE GANACHE---------------------- 1/2 c Heavy cream 2 tb Unsalted butter 4 oz Semisweet chocolate,chopped .finely MMMMM----------------------FOR THE FROSTING--------------------------- 2 1/2 Sticks (1 1/4 cups) + 2 T Unsalted butter, softened 4 1/2 c Confectioners' sugar 1 c Unsweetened cocoa powder 2 ts Vanilla 1/4 c + 2 T milk 1. MAKE THE CAKE: Preheat oven to 350F. Butter two 9-inch cake pans, and line the bottoms with circles of wax paper, then butter and flour the paper. 2. In a medium bowl, pour the boiling water over the chopped chocolate. Set aside for 5 minutes. Add the cocoa and stir until the mixture is smooth. Set aside to cool to room temperature. 3. In a small bowl, whisk together the flour, baking soda, and salt. 4. In a large bowl with an electric mixer, cream the butter and brown sugar and add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture and half the chocolate mixture. Beat on low speed to combine, and then on high for 1 1/2 minutes. Add the remaining chocolate mixture and beat on low speed to combine. 5. Pour the batter into the prepared pans and bake for 30-40 minutes or until a cake tester inserted in the center comes out clean. Set the cake pans on a wire rack to cool for 20 minutes.Then invert the cakes onto the racks to cool completely. 6. TO MAKE THE GANACHE: In a small saucepan, bring the cream and the butter to a simmer. Add the chocolate, cover for 5 minutes, then stir until smooth. Refrigerate the ganache until firm enough to spread. 7. TO MAKE THE FROSTING: In a large bowl, with an electric mixer, cream the butter. In a medium bowl, whisk together the sugar and cocoa. Beat one-third of the sugar-cocoa mixture into the butter. Mix in the vanilla. Add the rest of the sugar-cocoa mixture alternately with the milk and beat until the frosting is smooth. 8. TO ASSEMBLE THE CAKE: Top one layer with the ganache. Add the second layer of cake and frost the sides, and then the top. Decoratively pipe frosting around the base and top edges of the cake. Source: Mrs. Fields I Love Chocolate Cookbook, 1994. Typed for you by another Mrs. Fields, Linda Fields, Cyberealm BBS And Home of Kook-Net, Watertown, NY 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Turkey Cupcakes Categories: Cyberealm, Mom's best, Cakes, Desserts Yield: 24 cupcakes MMMMM--------------------------CUPCAKES------------------------------- 1 pk Devil's Food Cake Mix 1 1/4 c Water 1/2 c Oil 3 Eggs MMMMM------------------FROSTING AND DECORATIONS----------------------- 1 c Vanilla frosting 1 1/8 c Candy corn pieces 24 lg Gumdrops 2 sm Red gumdrops 1. Heat oven to 350F. Line 24 muffin cups with paper baking cups. 2. In a large bowl, combine all cupcake ingredients at low speed until moistened. Beat 2 minutes at high speed. Pour batter into paper-lined muffin cups. Bake for 20-30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes and remove from pan. Cool completely. 3. Frost the tops of the cupcakes with frosting. 4. To form each body, take a large gumdrop and press a piece of candy corn into the center at an angle to resemble the beak. Cut each red gumdrop into 12 thin strips, about 1/4 inch long, and press one strip below each beak to form "wattle". Place one completely gumdrop in the center of each cupcake. To form feathers, arrange about 5 candy corn pieces in a half circle around the edge of each cupcake, points toward center. Source: Pillsbury's Classic Cookbooks- Real Home Baking, 1994 Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Andrea Cassoni's Buckeyes Categories: Cyberealm, Cookies, Christmas Yield: 6 dozen 1 lb Smooth peanut butter 1/2 c Butter 3 1/2 c Confectioners' sugar 3 c Rice krispies Mix the ingredients together. Make small balls, and coat with 1 package of chocolate chips and 1/4 bar of paraffin wax melted together in a double boiler. Dip each in the mixture, and put on wax paper to cool. Originally posted 12/4/92 Typed for you in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Andrea Cassoni's Ting-A-Lings Categories: Cyberealm, Cookies, Christmas Yield: 4 dozen 1 pk 6 oz chocolate chips 1 pk 8 oz butterscotch chips 1 cn 4 oz chow mein noodles 1 c Cashews or peanuts Melt the bits in a double boiler or in a microwave oven. Add the chow mein noodles and nuts. Drop on wax paper by teaspoonfuls and let cool. Originally posted 12/04/92 Typed for you by Linda Fields Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Andy Cassoni's Butter Ball Cookies Categories: Cyberealm, Cookies, Christmas Yield: 36 cookies 1/2 c Butter 2 tb Sugar 1 ts Vanilla 1 c Cake flour 1 c Ground walnuts Cream together butter and sugar. Add the remaining ingredients. Roll into balls and bake for 30 minutes in a 325F oven. When warm, roll in confectioners' sugar and cool. Repeat rolling in sugar. Originally posted 12/4/92 Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Brigitte's Mincemeat Cookies Categories: Cyberealm, Cookies, Christmas Yield: 36 cookies 1 c Shortening 1 1/2 c Sugar 3 Eggs 3 c Flour 1 ts Baking powder 1/2 ts Salt 1 1/3 c Mincemeat filling "Cream shortening. Add sugar, and blend well. Add eggs, and beat until smooth. Add mixed dry ingredients and then stir in mincemeat. Blend well. Drop by teaspoonfuls onto a greased cookie sheet, at least 2 inches apart. Bake at 400F for 12 minutes or until lightly browned. You can use margarine instead of shortening and add chopped nuts if desired, and you can also mix the sugars, using brown and white sugar." Originally posted by Brigitte Sealing, Oct 1992 Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Brigitte's Brazilian Nut Crunch Categories: Cyberealm, Candies, Christmas, Snacks Yield: 1 pound 2 c Sugar 1/4 ts Baking soda 1 1/2 c Ground brazil nuts 1 pk 6 oz chocolate chips, melted . to get 1/2 cup "Grease baking sheet. In a heavy skillet, cook the sugar over low heat, stirring constantly until melted. Add soda, 1 cups of the nuts. Mix well. Turn onto a baking sheet immediately. With a rolling pin, roll the brittle until about 1/4 inch thick. Before the brittle is cool, mark into squares with a knife. When cold, spread with chocolate and sprinkle on the rest of the nuts. When chocolate is firm, break into pieces." Originally posted by Brigitte Sealing, Oct. 1992 Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Stephanie's Homesteader Cookies Categories: Cyberealm, Christmas, Cookies Yield: 3 dozen 3 c Flour 1/2 ts Salt 1/2 ts Baking soda 1/2 ts Cinnamon 1 c Melted butter 1 c Brown sugar 1 Egg, well beaten MMMMM----------------------FOR THE FROSTING--------------------------- 2 tb Melted butter 1 c Sifted confectioners' sugar 2 -3 T warm milk "Sift together the flour, salt, baking soda and cinnamon. Then combine the butter, brown sugar, and egg. Blend well. Press into an old metal ice cube tray(without the ice cube tray insert, of course) tray, and chill 1/2 hour in the freezer. Cut into 1/4 inch pieces. Place on cookie sheet and bake at 375F for 10-12 minutes. Cool and frost. To make the frosting, combine all ingredients and pour over cookies by the spoonsful. Originally posted by Stephanie Needham, 12/1/92 Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Plantation Gingerbread with Lemon Sauce Categories: Cyberealm, Desserts, Cakes Yield: 12 servings MMMMM------------------------FOR THE CAKE----------------------------- 2 1/2 c Flour [sifted] 1 c Sugar 3 Eggs 1 c Molasses [light] 3/4 c Water [hot] 1 ts Baking soda 1 1/2 ts Ginger [ground] 1/2 ts Nutmeg 1/4 ts Salt 1 c Butter MMMMM----------------------FOR THE TOPPING--------------------------- 1/2 c Sugar 2 tb Corn starch 1 c Water 1/4 c Butter 1 ts Lemon peel [grated] 1 ds Salt 1/4 c Lemon juice To make the gingerbread cake... *Pre-heat the oven to 375ø and grease & flour a 9" x 13" baking pan... 1) Sift together the flour, baking soda, spices, and the salt; mixing well, then set aside... 2) In a large bowl, mix together the butter, sugar, and the eggs, with an electric mixer on high speed. Mix `til smooth and fluffy, about 5 min., then add in the molasses, hot water and the flour mixture, beating `til smooth. 3) Turn the batter into the prepared baking pan and bake 35 to 40 min. or `til wooden pic inserted in center comes out clean... For the sauce: 1) In a small sauce pan, bring the water to a boil over med.-high heat, combining the sugar and corn starch into it... 2) Reduce the heat and stir `til mixture is thickened and translucent, about 5 min... 3) Reomve from the heat and stir in the the remaining ingredients mixing well. Cool PARTIALLY and spoon WARM, over each individual serving of warm ginger bread cake... *Note: The topping is made by taste, adding or deleating sugar as desired... **Variations: The lemon ingredients may be replaced with equal amounts of lime or orange ingredients... Source: Mrs. Barbara Piddock (Grogg's wife), Clayton NY Typed for you by Fred Goslin in Watertown NY on Cyberealm Bbs, Home of KookNet at (315) 786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: PierHouse Key Lime Pie Categories: Cyberealm, Desserts, Pies Yield: 8 servings MMMMM------------------------FOR THE PIE----------------------------- 14 oz Milk [sweetened/condensed] 4 Egg yokes 1 tb Cream of tartar 4 oz Key lime juice 1 9" graham cracker pie crust MMMMM----------------------FOR THE TOPPING--------------------------- 2 c Key lime juice 3/4 lb Sugar (not a typo!) Preheat oven to 350F degrees. Beat the egg yolks until they are a pale yellow. Pour in the milk and cream of tartar at the same time and beat on medium speed of an electric mixer for 5 minutes. Add the lime juice and mix for 5 more minutes. You cannot over mix on this recipe. Pour mixture into a 9-inch graham cracker pie shell and place on a cookie sheet. Bake for 15 minutes or until the pie turns light in color. Refrigerate. For the topping Add ingredients to a saucepan and bring to a boil. Lower heat and simmer until sauce is a golden brown. Refrigerate until thick. Pour over the key lime pie before serving. This pie will keep in the refrigerator for 3 days. Source: Chef Bob at the Pier House Resort, Key West, Florida Uploaded with permission by Jenee Burns, formatted to MM for you by Fred Goslin in Watertown NY, on Cyberealm Ebbs, home of KookNet at (315) 786-1120... MMMMM --- I know this is a little late, but we are having this on Thanksgiving day, and I thought I would share it with you. Have a great day, and remember we all have something or someone to be thankful for... for us, you the users are among our thanks! Lin and Pat MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Stephanie's Pumpkin Cheesecake Categories: Cyberealm, Mom's best, Cheesecake Yield: 1 cheesecake MMMMM-----------------------FOR THE CRUST---------------------------- 3/4 c Graham cracker crumbs 1/2 c Finely chopped pecans 1/4 c Firmly packed lt brown sugar 1/4 c Granulated sugar 1/2 c (1/4 cup) unsalted butter, -melted and cooled MMMMM----------------------FOR THE FILLING--------------------------- 1 1/2 c Solid packed pumpkin 3 Large eggs 1 1/2 ts Cinnamon 1/2 ts Fresh grated nutmeg 1/2 ts Ground ginger 1/2 ts Salt 1/2 c Firmly packed lt brown sugar 3 pk 8 oz ea cream cheese, cut -into bits and softened 1/2 c Granulated sugar 2 tb Heavy cream 1 tb Cornstarch 1 ts Vanilla 1 tb Bourbon or bourbon liqueur MMMMM----------------------FOR THE TOPPING--------------------------- 2 c Sour cream 2 tb Granulated sugar 1 tb Bourbon or bourbon liqueur For the Crust: In a bowl, combine cracker crumbs, pecans and sugars; stir in the butter and press the mixture into the bottom and 1/2 inch up the sides of a buttered 9 inch springform pan. Chill crust 1 hour. For the Filling: In a bowl, whisk together the pumpkin,eggs, cinnamon, nutmeg, ginger, salt, and brown sugar. In a large bowl, with an electric mixer, cream together the cream cheese and the granulated sugar. Beat in the cream, cornstarch, vanilla and bourbon, and pumpkin mixture. Beat until smooth. Pour the filling into the crust and bake in the middle of a preheated 350F oven for 50-55 minutes, or until the center is just set. Let cool in the pan on a rack for 5 minutes. For the Topping: In a bowl, whisk together the sour cream, sugar and bourbon. Spread the mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered overnight. Remove the sides of the pan and garnish top of the cheesecake with pecans. Source: Stephanie Needham, Cyberealm BBS Watertown NY 315-786-1120 Typed in MM format by Linda Fields, Cyberealm BBS MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Excellent Holiday Fruitcake Categories: Mom's best, Cyberealm, Christmas Yield: 16 servings 1 lb Raisins 1 1/3 c Water 1 1/2 c Sugar 1/4 c Shortening 2 1/2 c Flour 1 ts Salt 1/2 ts Cloves, ground 1/2 ts Nutmeg, ground 1/2 ts Allspice 1 ts Cinnamon 1 ts Baking soda 1 ts Baking powder 1 ts Salt 1/2 c Chopped walnuts 1 lb Holiday fruit 2 Eggs 1. In a medium sized saucepan, combine the sugar, raisins and water, and bring to a boil. Boil for 5 minutes. (Note, you may substitute 3/4 cup light brown sugar and 3/4 cup granulated sugar; you may also substitute 1 cup of water and 1/3 cup light rum). 2. Meanwhile, while the raisin mixture is boiling, add 1/4 cup short- ening. 3. In a large mixing bowl, combine flour, spices, soda and powder. Mix well, and add the holiday fruit and nuts. 4. In a small bowl, beat the eggs well. When the raisin mixture has boiled for 5 minutes, QUICKLY add the egg mixture to the raisin mixture and then QUICKLY add all to the flour mixture and blend well. 5. Pour into a lightly greased tube pan and bake at 300F for 1 1/2 hours. 6. Cool completely. Source: Linda Fields, Cyberealm BBS Watertown NY Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or 315-786-1120 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Ho Ho Cake Categories: Cakes, Christmas, Mom's best Yield: 15 servings 2 tb Cornstarch 1 c Milk 1 pk Chocolate cake mix 1 c Sugar 1/2 c Shortening 1/2 c Butter, softened 1 ts Vanilla 1/2 c Plus 2 T melted butter 6 tb Baking cocoa 3 c Confectioner's sugar 1 Egg 2 1/2 tb Hot water 1 ts Vanilla 1. Combine the milk and cornstarch in a saucepan, and cook over medium heat until thickened, stirring constantly. Set aside and let cool at room temperature. 2. Prepare the cake mix as per directions for a 9 x 13 inch pan. Bake. 3. Cream sugar, shortening, and butter in a mixing bowl until light and fluffy. Add 1 tsp vanilla, and milk mixture. Spread over warm cake; let cool completely! 4. Combine melted butter and cocoa in a bowl; mix well. Add confectioners sugar, egg, hot water and vanilla. Mix well. Pour over cooled frosted cake. Chill in refrigerator until set. Calories per serving: 601 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Italian Cream Cake Categories: Cakes, Christmas, Mom's best Yield: 15 servings 1/2 c Butter, softened 1/2 c Shortening 2 c Sugar 5 Egg yolks 2 c Flour 1 ts Baking soda 1 c Buttermilk 1 ts Vanilla 1 cn 3 oz coconut 1 c Chopped walnuts 5 Egg whites, stiffly beaten 8 oz Cream cheese, softened 1/2 c Butter, softened 1 lb Confectioners sugar 1 ts Vanilla 1/2 c Chopped walnuts 1. Cream 1/2 c butter, shortening, and sugar in a mixing bowl until light and fluffy. Add egg yolks; beat well. 2. Mix flour and baking soda together. Add to batter mixture alternately with buttermilk and 1 tsp vanilla, beating well after each addition. 3. Stir in coconut and 1 cup walnuts. Fold in egg whites. 4. Pour into 3 greased and floured 9 inch cake pans. Bake at 350F for 25 minutes, or until layers test done. Cool in pans for several minutes. Remove to wire racks to cool completely. 5. Combine cream cheese and 1/2 cup butter in mixing bowl; beat well. Add confectioners sugar and 1 tsp vanilla; mix well. Stir in 1/2 cup chopped walnuts. 6. Spread between layers and over top and side of cooled cake. Chill in refrigerator. Cake will be easier to cut if stored in refrigerator for 24 hours. Calories per serving: 661 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Eggnog Bread Pudding Categories: Desserts, Christmas, Ethnic, Puddings Yield: 8 servings MMMMM--------------------------PUDDING------------------------------- 3 lg Eggs 1 lg Egg yolk 3/4 c Sugar 4 tb Unsalted butter; melted 1 3/4 c Half-and-half 3 tb Brandy 2 tb Pure vanilla extract 3/4 ts Freshly grated nutmeg 1/8 ts Salt 6 sl Dry cinnamon raisin bread - quartered MMMMM-------------------CRANBERRY-MAPLE SAUCE------------------------ 1/3 c Pure maple syrup 2 tb Sugar 1 1/2 c Cranberries - if frozen, do not thaw 3 tb Unsalted butter 1 1/2 tb Bourbon PREHEAT OVEN TO 350F 15 minutes before baking, with the rack in the center of the oven. Butter a 6-cup souffle dish. Have a kettle of boiling water ready and a baking pan large enough to hold the souffle dish. Whisk the eggs, egg yolk and sugar until light. Mix in the butter, the half-and-half, brandy, vanilla, nutmeg and salt. Place the bread in the souffle dish and pour the custard over it. Press the bread into the custard so it gets well soaked. Let rest 20 minutes. Put the souffle dish in the baking pan and place on the oven rack. Pour boiling water into the baking pan so it comes halfway up the sides of the souffle dish. Bake until the custard is softly set in the center, about 1 hour. Remove from the water bath. Serve warm or at room temperature with Cranberry-Maple Sauce. Once cooled, the pudding can be refrigerated for up to 3 days. To reheat, cover with aluminum foil with several slits in it. Bake in a preheated 350F oven for 20 minutes. Serve warm, or at room temperature with Cranberry-Maple Sauce. CRANBERRY-MAPLE SAUCE: Bring the maple syrup and sugar to a boil in a small non-aluminum pan, then cook for 3 minutes. Add the cranberries and cook until their skins burst and they begin to pop, 6 to 8 minutes, or slightly longer if they are frozen. Cut the butter into 3 pieces. Remove the pan from the heat and whisk in the butter, 1 piece at a time, waiting until each is incorporated before adding another. Add the bourbon. Sauce can be served immediately or refrigerated for up to a week. Reheat gently and thin with 2 to 3 tablespoons water before serving. ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Hartshorn German Christmas Cookies Categories: Cookies, Christmas, Mom's best, Cyberealm Yield: 1 servings 2 c Sugar 1/2 ts Salt 1 3/16 c Shortening 2 Eggs 1 c Milk 1 tb Hartshorn *** 1/2 c Boiling water 2 ts Vanilla Flour to stiffen 1 oz Anise seeds * Hartshorn can be obtained at your pharmacy. It is ammonium crystals ====================================================================== 1. Mix sugar, salt, shortening, eggs,and milk. 2. In a separate bowl, dissolve the Hartshorn in the boiling water. Make sure it is completely dissolved. 3. Add vanilla and anise seeds to the sugar mixture. 4. Add hartshorn mixture to sugar mixture. 5. Add enough flour to the sugar mixture to stiffen and not to be sticky. It may require 4-5 pounds! 6. Roll out dough on floured surface, and cut with cookie cutters. 7. Bake immediately after mixing in a moderate oven (325-350F) for 10-15 minutes. ===================================================================== This entire recipe will make between 180-220 cookies. One half the recipe is suggested (up to 100 cookies). But, they are great! MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Wreath Cake Categories: Desserts, Cakes, Christmas Yield: 12 servings -Dottie Cross TMPJ72B 3 c All-purpose flour 1 tb Baking powder 1 tb Baking soda 1 1/2 ts Salt 3 c Sugar 3 c Water 6 oz Semisweet chocolate; -finely chopped 1 lb Unsalted butter; softened 3 Large eggs; lightly beaten 2 1/4 c Confectioners' sugar 1/2 ts Vanilla extract -Few drops green food colori Fresh raspberries, dried -cranberries, or cherries, -for garnish Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan with a nonremovable bottom. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In a medium pot, combine the sugar and water and bring them to a boil. Remove the pot from the heat and stir in the chocolate and 1 stick of butter. When the chocolate and butter have completely melted, whisk the mixture to combine completely. Whisk in the beaten eggs. Pour about half the chocolate mixture into the dry ingredients and whisk vigorously to thoroughly combine the ingredients and remove any lumps. Working quickly, add the remaining chocolate mixture and whisk to combine. Pour the batter into the prepared pan and bake for about 60 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes, then turn out onto a rack to cool completely. In a medium bowl, cream together the remaining 3 sticks of butter and the confectioners' sugar, until light and fluffy. Remove 1/3 cup of the icing, place in a small bowl, and color it with a few drops of the green food coloring. Put the remaining icing in a pot, add the vanilla. Over low heat, stir the icing until it becomes a pourable consistency. (If it overheats, causing the butter to separate, put the icing in the refrigerator to chill and stir to bring it back together.) Pour the icing over the cooled cake so that it drips down the center and outside. Cluster the red berries in groups of 3 on top of the cake. Fill the green icing into a pastry bag fitted with a leaf tip and pipe a few leaves around each cluster of berries. Serves 12 to 16. 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) v8.01 Title: Eggnog Cheesecake Categories: Desserts, Christmas Yield: 1 servings 2 ts Granulated sugar 3 ts Butter; melted Filling: 1 1/2 lb Cream cheese 1 c Granulated sugar 1/2 c Whipping cream 3 ts Flour 2 ts Rum 1/2 ts Nutmeg Chocolate cutouts Candies Combine crumbs, sugar & butter; press onto bottom of 9-inch springform pan. Bake in 325 F oven for 10 mins. Let cool on rack. Filling: Beat together cheese, sugar, cream & flour until smooth; beat in eggs, rum & nutmeg. Pour into crust & bake in 425F oven for 10 mins. Bake in 250F oven for 45 mins. or until centre is barely firm to the touch. Loosen cake from rim; let cool before removing sides. Garnish with chocolate cutouts & candies. Source: R-Cuisine Eric Decker MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Rum Balls Categories: Christmas, Candies Yield: 1 servings 1 c Sugar; icing 3 ts Cocoa 1 c Nuts, finely chopped 1/2 c Corn syrup 1/4 c Rum, dark 3 c Graham wafer crumbs Combine Graham Wafers, icing sugar and nuts. Add syrup and rum and blend well. Shape into 1" balls. Let stand 1 hour, roll in icing sugar. Store in a tightly covered tin for 3 days before serving. Instead of icing sugar they can be dipped in egg and rolled into chocolate sprinkles. Source: CRS file MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Candied Holiday Fruitcake Categories: Cakes Yield: 12 servings 3 c Chopped pecans 2 c Chopped candied pineapple 3/4 c Chopped candied cherries 1/3 c Chopped candied orange peel 1 3/4 c Plus 3 tb, all-purpose flour 1 c Butter, room temperature 1 c Sugar 5 Eggs 1 tb Vanilla extract 1 tb Lemon extract 1/2 ts Baking powder 1 pn Salt Powdered sugar Position rack in lowest third of oven and preheat to 250 deg F. Grease and flour 12 cup bundt pan or tube cake pan. In large bowl, mix pecans and fruits with 3 tb flour. In another large bowl, cream butter with sugar until light and fluffy. Beat in eggs 1 at a time. Stir in vanilla and lemon extracts. Sift 1 3/4 cups flour with baking powder and salt. Add dry ingredients to batter; stir until blended. Mix fruit mixture into batter. Pout batter into prepared pan. Bake until golden brown and tester inserted into centre comes out clean, about 2 1/2 hours. Cool in pan on rack 15 minutes. Turn out onto rack and cool. (Can be prepare 2 weeks ahead; wrap in foil and store at room temperature.) Dust with powdered sugar. Posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Holiday Fruitcake with Louisiana Pecans Categories: Cakes Yield: 1 servings 1 lb Dark Raisins 1 lb Light Raisins 2 lb Currants 1 lb Citron 2 lb Louisiana Pecans 4 1/2 c All-Purpose Flour 2 ts Nutmeg 1 ts Mace 1 ts Cinnamon 1 lb Butter 1 lb Brown Sugar 12 Eggs 6 oz Orange Marmalade 1/2 c Honey 1/2 c Sherry MMMMM--------------------------GARNISH------------------------------- Candied Cherry Halves Pecan Halves Combine raisins and currents with citron and nuts. Sift flour with spices and re sift; mix 2 cups of sifted flour mixture with the fruit and nuts. Cream butter until soft and smooth, blend in sugar thoroughly, and add eggs one at a time, beating well after each egg is added. Add marmalade, beat. Add remaining flour mixture alternately with honey and sherry mixing well after each addition. Stir in floured fruits and nuts, and mix well until distributed through the batter. Pack into loaf tins lined with 2 thicknesses of waxed paper, top with candied cherries and whole pecans halves and bake at 250øF for 2-1/2 to 3 hours, depending on size of pan. Cakes are done when they pull away from sides of pan and are firm to the touch in the center. EDITORS NOTE: Cakes wrapped and stored in a cool place are at their best after 2 or 3 weeks of aging. Louisiana Conservationist - November/December 1991 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pistachio Pudding Categories: Fruits, American Yield: 6 servings 1 pk Instant pistachio Pudding mix 1 lg Can crushed pineapple 1 c Miniature marshmallows 1 lg Cool whip 1/2 c Nuts Mix all ingredients and refrigerate for 2 hours or overnight. Can decorate with maraschino cherries if desired. Keeps well if covered in refrigerator. Hint: We have tried several kinds of nuts, and either almonds or pistachios are best. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Holiday Delight Categories: Cyberealm, Dessert Yield: 12 servings 1 lb Filled Sugar Wafers 1/2 c Soft Margarine 1 c Powdered sugar 1/2 ts Vanilla extract 1/4 ts Almond extract 3 Eggs, separated 12 oz Frozen strawberries, Thawed and drained 1/2 c Walnuts, chopped 1 1/2 c Heavy cream, whipped 1. Two days before serving, crush wafers medium fine; spread half of the crumbs in a 12"X 8"X 2" baking dish. 2. With mixer at medium speed throroughly mix butter with sugar and extracts. 3. Add egg yolks, one at a time, beating well after each addition. 4. Beat egg whites until stiff, but not dry; fold into butter mix. 5. Drop this over crumbs making a thin layer. 6. Spoon on the berries, sprinkle with nuts. 7. Spread with whip cream; sprinkle on the rest of the crumbs. 8. Refridgerate 36 to 48 hours. Out of Good Housekeeping Christmas Cookbook Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PEANUT BUTTER PIE Categories: Pies, Desserts Yield: 1 servings 8 oz Cream Cheese 1 1/2 c Sifted Powdered Suga 1 c Crunchy Peanut Butter 2 ea 9-in Graham Cracker 16 oz Whipped Topping 1 x Garnish: chocolate s Combine cream cheese and peanut butter in a large mixing bowl; beat at medium speed of an electric mixer until light and fluffy. Gradually add whipped topping and powdered sugar, and continue beating until smooth. Spoon filling into prepared crusts. Cover and freeze at least 8 hours. Garnish, if desired. Source: Special Holiday Issue; Southern Living; Home For The Holidays, '89 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CHOCOLATE PEANUT BUTTER PIE Categories: Desserts, Pies Yield: 6 servings 1/3 c Semi-sweet Chocolate Chips 1/4 c Peanuts; Chopped 1 tb Light Corn Syrup 2 ea Egg Whites; Lg 1 tb Water 2 tb Sugar 1/3 c Creamy Peanut Butter 1 ts Vanilla 1/3 c Sugar 1 c Heavy Cream; Whipped 3 tb Light Corn Syrup 14 ea PeanutButterSandwich 3 tb Water 3 tb Butter Or Regular Ma ~----------------------PEANUT BUTTER COOKIE CRUST------------------------- Prepare the Peanut Butter Cookie Crust and set aside. Combine the chocolate chips, 1 tb of light corn syrup and 1 tb of water in the top of a double boiler. Cook over simmering water until the chocolate melts and the mixture is smooth. Remove from the heat and cool well. Meanwhile combine the peanut butter, 1/3 cup of sugar, 3 tb of corn syrup, and 3 tb of water in a 2-qt saucepan. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is well blended. Pour into a bowl and stir in the peanuts; cool. Beat the egg whites until foamy, using an electric mixer at high speed. Gradually add 2 tb of sugar, 1 tb at a time, beating well after each addition. Beat in the vanilla and continue beating until stiff, glossy peaks form when the beaters are slowly lifted. Fold the egg white mixture into the whipped cream. Then fold in the peanut butter mixture. Pour half of the peanut butter mixture into the peanut butter cookie crust. Drizzle half of the chocolate mixture over the filling. Top with the remaining filling. Drizzle the remaining chocolate in parallel lines over the filling. Pull a knife across the lines at 1 inch intervals. Freeze until firm. Wrap securely in aluminum foil. Return to the freezer and continue freezing 8 hours or overnight. Remove from the freezer 10 minutes before serving. PEANUT BUTTER COOKIE CRUST: Crush the cookies and melt the butter or margarine. Combine them and mix well. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator until set. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PEANUT BUTTER PIE II Categories: Desserts, Pies, Regional Yield: 1 servings 8 oz Jar - Chunky Peanut Butter 3 oz Cream Cheese 1 c Powdered Sugar 1 ea 9" baked pie shell 20 oz Cool Whip 1 x Chopped Peanuts Misprint??) ptional) seen a 3 oz pkg so thought it might be 8 ??) add peanut butter and fold in 1/2 to 3/4 Cool Whip. Spoon into baked shell and refrigerate. To serve, top with balance of Cool Whip. Garnish with chopped peanuts if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PEANUT BUTTER CREAM PIE Categories: Pies, Desserts Yield: 8 servings 1 ea Pie crust, baked MMMMM--------------------------FILLING------------------------------- 1/3 c Peanut butter 1 pk Pudding, vanilla ins 1/2 c Confectioners' sugar 1 pk Cool whip Mix together peanut butter and powdered sugar until crumbly - reserve enough for topping. Mix pudding according to directions on package. Put crumbs in pie shell forming crust. Pour pudding into crust. Put cool whip on top and top with reserved crumbs. Jean Hores MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kate's Kiss Off Chocolate Peanut Pie Categories: Pies Yield: 8 servings MMMMM--------------------------FILLING------------------------------- 8 oz Softened cream cheese 2 tb Butter, melted 1 c Sugar 1 c Heavy cream 1 c Creamy peanut butter 1 tb Pure vanilla extract MMMMM--------------------------TOPPING------------------------------- 4 oz Semisweet chocolate Crushed peanuts (opt 2 tb Butter White chocolate shav 2 tb Salad oil Dark chocolate shavi 1/8 ts Pure vanilla extract For the crust, crush the wafers and pat the crumbs into a greased 9" pie pan, pressing evenly ont the bottom and sides. For the filling, whip the cream cheese until fluffy. Slowly mix in the sugar, peanut butter, and melted butted. Whip the cream and vanilla until firm. Blend 1/3 cup of the whipped cream into the peanut butter mixture. Fold this mixture into the remaining whipped cream until totally blended. Fill the pie shell, smooth the top, and chill in the freezer for at least 20 minutes. For the topping, combine all but the optional ingredients and melt them in the top of a double boiler until the chocolate melts. Cool slightly. Spread the mixture on the cooled peanut butter pie, starting from the center and working out. Chill or freeze until ready to serve. If desired, decorate the top with crushed peanuts and white and dark chocolate shavings before serving. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Quick Fudge (Mom's) Categories: Candies, Christmas Yield: 6 servings 1 lb Box confectioner's sugar 6 tb Butter or margarine 1/4 c Milk 1/2 ts Salt 1 ts Vanilla 1/4 To 1/2 cup cocoa, depending -on how rich you want it From: Donna Ransdell, originally from: My mom has been making fudge for years from a recipe she found on the side of a box of Domino's Powdered Sugar. The last time I found Domino's sugar, they weren't putting this recipe on the side of the box any more, so I'll go ahead and post it. Warning: it's fattening, very rich, but you can make it in less than a half hour and without all the beating and stirring that fudge normally takes. QUICK FUDGE Melt butter in bottom of large saucepan. Stir in confectioner's sugar, followed by all other ingredients. Keep stirring until mixture comes to a full boil. Pour mixture into an 8-inch square buttered pan. Let cool, cut into small squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rum Truffles Categories: Candies, Christmas Yield: 30 servings 12 oz Semisweet chocolate chips 1/2 c Whipping cream 1 1/2 ts Rum extract 1 ts Vanilla 1/2 c Powdered sugar 1/4 c Unsweetened cocoa powder Melt chips with whipping cream in heavy, medium saucepan over low heat, stirring occasionally. Whisk in rum extract and vanilla until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 75 minutes. Shape about 1 T into 1 1/4 inch ball. To shape, roll mixture in your palms. Place balls on waxed paper. Sift powdered sugar and cocoa into a shallow bowl. Roll balls in sugar-cocoa mixture; place in petit four or candy cases. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: White Chocolate-Coffee Truffles Categories: Candies, Christmas Yield: 6 servings 3/4 c Whipping cream 1 tb Instant espresso or coffee -powder 14 oz White chocolate, very finely -chopped 2 tb Kahlua Dipping chocolate: 1 lb White chocolate, very finely -chopped 2 ts Vegetable oil 3 tb Chocolate-covered coffee -beans, very finely chopped 1. To make the truffles: In a medium saucepan, bring the cream and espresso powder to a boil. pour over the chocolate and whisk until completely melted. whisk in the Kahlua. Refrigerate until completely chilled and firm. 2. With a tsp, place pieces of the chocolate onto a foil-lined baking sheet. Refrigerate to firm; roll into balls and refrigerate again for about 30 minutes. 3. To prepare the dipping chocolate: In the top of a double boiler set over hot water, place the chocolate and oil. stir until almost melted. Remove the top of the double boiler from the heat and stir until the chocolate has completely melted. continue to stir until the chocolate has cooled and reaches a temperature of 90 degrees. 4. Prepare 2 baking sheets by lining with aluminum foil. Dip each candy center in the melted chocolate, shake off the excess and place on the baking sheet. When you have dipped a row of candies, top each with a little of the chocolate- covered coffee bean. Before each dipping, stir the chocolate vigorously with your fingers. If the centers become too soft, chill for about 30 minutes. 5. Let the candies set for about 2 hours before storing in refrigeration. If the centers start to come through the bottoms of the chocolates, as often happens with soft mixtures, dip the bottoms again in melted and cooled chocolate. Source: Seattle Times Kitchen MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: White Christmas Truffle Categories: Candies, Christmas Yield: 1 batch MMMMM--------------------------MARINADE------------------------------- 1 tb Candied orange peel -- chopped fine 1/2 tb Cointreau, Grand Marnier or -Mirabelle MMMMM--------------------------TRUFFLES------------------------------- 1 lb Finely chopped white -chocolate 1 c Heavy cream 1 tb Cointreau, Grand Marnier or -Mirabelle MMMMM--------------------------COATING------------------------------- 1 lb Finely chopped white -chocolate Marinade: Combine the orange peel and liqueur and allow to marinate at least an hour. Truffles: Place the white chocolate in a heat-proof heavy bowl over simmering water. Stir with a wooden spoon until chocolate melts and is smooth. In another saucepan, bring the cream to a full boil, stirring often. Pour the hot cream over the melted chocolate. Stir until smooth. Remove from heat. When the chocolate cools a bit, add the liqueur, orange peel and remaining liqueur. Allow to cool to room temperature. Line a baking sheet with foil or waxed paper. By using 2 teaspoons, shape the white chocolate into small balls. Refrigerate until perfectly chilled - an hour or so. Coating: Melt the remaining 1 pound white chocolate over hot water. Allow to cool slightly. Using a dinner fork, submerge 1 truffle at a time into the chocolate. Lift it carefully after it is well-covered by holding the truffle over the chocolate to allow the excess coating to drip back into the pan. You can gently tap the fork on the side of the pan to further remove excess chocolate. This helps to prevent a platform forming under the finished truffle. Refrigerate the truffles until perfectly cold. Arrange truffles in fluted silver or paper cups. Store in a tight tin box in single layers in the refrigerator. They freeze well. Yield: About 40 truffles. From Camille Glenn's 12/01/93 "Flavor to Taste" column called "Visions of Sugarplums: These Truffles and Candies Just Shout 'Merry Christmas'" in "The (Louisville, KY) Courier-Journal." Pg. C6. Typed for you by Cathy Harned. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Wreath Cookies Categories: Desserts, Cookies, Christmas Yield: 1 lot 1/2 c Butter 3 c Miniature marshmallows 1/2 ts Almond extract 1/2 ts Vanilla extract 1 ts Green food color 4 c Corn flakes Melt butter, add marshmallows. When mixture is smooth, add extracts, coloring and cereal. Make into wreath shapes, decorate with red cinnamon candies and silver balls. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Prune Cake (Holiday Spice Cake) Categories: Desserts, Cakes, Christmas Yield: 1 servings MMMMM----------------------------CAKE--------------------------------- 1 c Oil 1 1/2 c Sugar 1 c Buttermilk 2 c All-purpose flour 3 Eggs 2 ts Baking powder 1 ts Salt 1 ts Cinnamon 1 ts Nutmeg 1 ts Baking soda 1/2 ts Allspice 2 ts Vanilla extract 1 ts Lemon extract 1 c Pitted prunes, chopped 1 c Pecans or walnuts, chopped Sauce MMMMM---------------------------SAUCE-------------------------------- 1 c Sugar 1/2 c Buttermilk 2 tb Light corn syrup 1 Stick of butter or margarine Cut into pieces 1/2 ts Baking soda 1 ts Vanilla extract 1 ts Lemon extract Ann Richter says she usually refers to this as holiday spice cake since people do not seem to take to the idea of prunes - until they eat the cake. She also likes to let the cake "age" for three days before serving. (CAKE) Preheat oven to 350 degrees. Mix all ingredients (except sauce). Pour into a greased floured tube pan and bake until cake tests done - about 1 hour. Let cool in pan about 10 minutes; turn out on rack and cool completely. Poke holes through cooled cake with skewer and pour half of sauce over top (sauce recipe makes enough for two cakes). Wrap tightly and let sit for three days. (SAUCE - makes enough for two cakes) Combine all ingredients in a large sauce pan. Bring to a boil and boil until mixture will spin a thread when poured off the end of a spoon - about 10 minutes. Cool slightly and pour sauce over cakes. NOTE: For gift giving, Richter recommends making the cakes in loaf pans - 2 greased, floured, 9-by-5-by-3 inch pans. Bake in a preheated 325 degree oven for 40 to 45 minutes. Remove from pans, place on serving dish or container and poke holes in top. Pour sauce over top. One batch of sauce makes enough for 4 of these loaf cakes. Let cool before wrapping. Wrap in foil or colored plastic wrap and decorate with bows. From The Houston Chronicle Food Section - Dec 8, 1993 MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate-Fleck Shortbread Categories: Christmas, Desserts, Cookies Yield: 12 servings 1 1/4 c Flour 3 tb Sugar 1/2 c Butter 1/3 c Miniature semisweet -chocolate pieces Stir together flour and sugar in a mixing bowl. Using pastry blender, cut in butter till mixture resembles fine crumbs. Stir in chocolate pieces. form into a ball; knead about 10 to 12 strokes. Divide dough into two equal portions. pat each portion of dough into sheet. Press down with the tines of a fork around the edge to make indentations in the dough. Prick dough with fork Using a sharp knife, cut each dough circle into six pie- shape wedges. do not separate wedges. Bake in a 325degF oven for 25 to 30 min. or till edges are lightly browned. Cool. Recut wedges. Remove wedges and cool on a wire rack. Makes 12. Source: Christmas cookies 1994 (Better Homes and Gardens) Typos by Charlotte Welch MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Holiday Fruit and Cheese Ring Categories: Desserts, Christmas Yield: 1 ring 1/2 c Milk (70-80'F.) 2 tb Water (70-80'F.) 1 lg Egg 1 tb Butter or margarine 1/2 ts Salt 2 1/4 c Bread flour 4 ts Sugar 1 1/2 ts FLEISCHMANN'S Bread Machine -Yeast 1 pk Cream cheese, softened (3oz) 1/2 c Dried cranberries or dried -tart pitted cherries, -coarsely chopped -OR 1/4 c Coarsely chopped candied -cherries 4 ts Sugar MMMMM-----------------------VANILLA ICING---------------------------- 1 c Sifted powdered sugar 4 ts Milk 1/2 ts Vanilla extract ADD first 8 ingredients into bread machine in order suggested by manufacturer. PROCESS in dough/manual cycle. Remove dough to floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll to 15x8" rectangle. Combine cream cheese, cranberries and remaining sugar; spread over dough to within 1/2" of edges. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Form into ring; pinch ends together. Place ring, seam side down, on greased baking sheet. Cut slits, starting from outer edge, 3/4 through dough at 1" intervals. Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled, about 30-45 minutes. Bake at 375'F. for 25-30 minutes, covering with foil after 15 minutes. Remove from sheet, cool on wire rack. Frost with icing. ICING: In small bowl, combine sifted powdered sugar, milk and vanilla extract. Stir until smooth. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: STRUFFOLI (Honey Balls) Categories: Desserts, Italian, Christmas, Cookies Yield: 1 servings 3 ea Large eggs 1 tb Butter; softened 1 ts Sugar; plus 1/2 c Sugar 2 c All-purpose flour 1/2 ts Baking powder 1 c Honey 1 x Vegetable oil; f 1 x Colored sprinkle Whisk together: eggs, butter, 1 tsp sugar until foamy. Add baking powder; add flour. Work the mixture into a soft dough with your hands. Divide dough into 4 pieces. On a floured surface, roll each piece into a rope about the width of your index finger and 12 inches long. Cut the ropes into 1" pieces. Toss the pieces with enough flour to dust them lightly and shake off excess flour. Heat oil to 375F in a deep fryer. Fry the struffoli a few handfuls at a time until they puff up and are golden brown. Using a slotted spoon, transfer to a paper towel to drain. Combine the honey and the 1/2 cups sugar in a large saucepan over low heat; stirring until the sugar has dissolved; keep warm over low heat. Add the fried balls, a few at a time, and turn them with a wooden spoon to coat on all sides. Transfer the balls to a large platter and mound them into a pyramid, shaping with wet hands. Sprinkle with the colored sprinkles and let stand for 1 to 2 hours. Then just break off some pieces with your hands to eat. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Kentucky Bourbon Truffles Categories: Candies, Christmas Yield: 24 truffles 1/2 lb Dark semisweet chocolate* 1/2 c Heavy cream 1 1/2 tb Finest Kentucky bourbon Droste cocoa or Shaved chocolate Drayettes *Callebaut, Lindt, Tobler or any fine imported chocolate. Break chocolate into small pieces. Combine it with the cream in the top of a double boiler over simmering hot water (not boiling). Stir the chocolate and cream constantly until chocolate has melted and ganache is smooth. Remove from heat and allow to cool. When the ganache has cooled, stir in bourbon. Pour the mixture into a small bowl. Cover with foil and refrigerate overnight or several days if desired. When ready to make the candy, line a baking sheet with foil. Working with a small amount of the ganache at a time, using about 1 1/2 tsp. each, form into balls. Place them on the sheet. (Work quickly, using your fingertips and not the palm of your hands to help keep the mixture from becoming overly soft.) Keep the chocolate balls cold, if possible, by placing them a few at a time on a tray in the refrigerator. Leave the chocolate balls lightly covered in the refrigerator for several hours or overnight, if desired. Sprinkle a pastry sheet with cocoa or chocolate shavings or Drayelle. Roll each ball into the cocoa or shavings, covering them well. Refrigerate at once and leave until the truffles are quite firm - several hours or overnight. Place each truffle in a fluted silver or paper cup in a tin box and keep refrigerated. Serve very cold. Will keep several weeks under refrigeration. Glenn writes: "All the world loves chocolate, and chocolate truffles are the world's most luscious trompe l'oeil. We have no clue as to the name of the clever cook who first created these candies so beautifully camouflaged in the shape of a truffle, but it would be a very safe bet that he was a Frenchman - and from truffle country. "In contrast to most hand-dipped chocolates, which, to a great extent belong in the province of the professional candy maker and should look precisely turned out, chocolate truffles are supposed to look somewhat rugged. If they looked too neat and evenly rounded, they wouldn't resemble their namesake - the knobbly real-life Perigord truffle. "No pig is needed to sniff around in the deep forest of the Perigord to find where these truffles grow! All one needs is a small kitchen space, a double-boiler of sorts, a spoon or two, a baking sheet, and a cold spot to let the candy chill." "In every phase of the culinary arts, flavor is everything; and premium ingredients must be used to achieve the subtle counterpoint of flavors that are possible with the candies given here. "The ideal way to store or to prepare truffles as gifts is to place each one in a tiny fluted silver or paper cup made for the purpose, then fit them in single layers in a tight tin box. Wrap the box as happily as you wish. Few gifts could say 'Have a Merry Christmas!' any better. "Bourbon whiskey has a great affinity for chocolate; however, no whiskey or liqueur can be added directly to any chocolate; it hardens it beyond repair. In using liqueurs when making chocolate candies, frostings, etc., the alcohol must be combined with cream first. The French call the combination of chocolate and cream a 'ganache' and that is the base of many candies, especially truffles." From Camille Glenn's 12/01/93 "Flavor to Taste" column called "Visions of Sugarplums: These Truffles and Candies Just Shout 'Merry Christmas'" in "The (Louisville, KY) Courier-Journal." Pg. C1. Typed for you by Cathy Harned. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate and Vanilla Truffles Categories: Candies, Christmas Yield: 1 batch 1 1/2 c Heavy cream 1/2 lb Imported semisweet choc. -- chopped into pieces 1 1/2 tb Pure vanilla or 1 1/2 tb Cognac vanilla 1 To 1 1/4 lbs. imported -semisweet choc. coating Heat the cream with the broken pieces of chocolate over simmering water. Whisk until smooth, stirring occasionally. Remove from heat. When cool, stir in vanilla. Cover and refrigerate until the ganache is very thick, about 5 hours or overnight. Roll into small balls and place on a foil or wax paper-lined pastry sheet. Freeze for several hours or overnight. Melt the chocolate coating, but do not let it get hotter than 90 F. Dip each truffle, one at a time, into the coating, turning it to coat it well. Gently lift each truffle with a fork and hold it above the pan for a few seconds to let the excess chocolate drip back into the pan. Gently scrape bottom of fork against edge of pan to remove more of the excess chocolate; this prevents the chocolate from forming platforms under the candy pieces. Using the flat side of knife or spatula, very gently slide truffle off fork onto a foil or wax paper-lined pastry sheet. Store in the refrigerator. Cover lightly when firm. Yield: About 36 truffles, depending upon the size of the ganache balls. Variations: For chocolate Grand Marnier, cognac or Cointreau ganache truffles, make the truffles as in the vanilla truffles but add 2 to 3 tb. of Grand Marnier, cognac or Cointreau to the cooled ganache mixture instead of the vanilla. From Camille Glenn's 12/01/93 "Flavor to Taste" column called "Visions of Sugarplums: These Truffles and Candies Just Shout 'Merry Christmas'" in "The (Louisville, KY) Courier-Journal." Pg. C6. Typed for you by Cathy Harned. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Fudge Truffles (Uncooked - Never Grainy) Categories: Candies, Christmas Yield: 1 batch 4 oz Semisweet chocolate -- chopped in small pieces 6 tb Unsalted butter 4 tb Heavy cream 3 1/2 c Sifted confectioners' sugar -- (1 lb.) 1 tb Pure vanilla, cognac, or -cognac vanilla Combine chocolate and cream in a heavy bowl over simmering water. Beat until chocolate melts and the mixture is smooth. Remove from heat and add to the confectioners' sugar in a mixer or processor. Add vanilla; mix thoroughly. Spoon into a buttered 8" square pan. Refrigerate until it is set, at least several hours or overnight. Cut into squares. Store in a tight tin box and keep refrigerated. Yield: About 1 1/4 pounds. To make truffles: When the ganache has cooled enough to handle, form the mixture with 2 teaspoons or your fingers into small balls. Roll in cocoa or finely ground pecans. Store in refrigerator. To the wise: By adding extra heavy cream, this recipe also makes a quick cake frosting. Glenn writes: "This ganache can be formed into truffles and rolled in cocoa, or cooled in a buttered 8" pan, then cut into squares. Easy does it! But the best part - it is very good. Actually, it is as good as the quality chocolate, cream and butter you use." From Camille Glenn's 12/01/93 "Flavor to Taste" column called "Visions of Sugarplums: These Truffles and Candies Just Shout 'Merry Christmas'" in "The (Louisville, KY) Courier-Journal." Pg. C6. Typed for you by Cathy Harned. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Georgia Pecan Candy Categories: Candies, Christmas Yield: 1 batch 1 c Light brown sugar 1/2 c White sugar 1/2 c Heavy cream 2 tb White corn syrup 1/8 ts Salt 3 tb Butter 1 ts Pure vanilla or 1 ts Cognac vanilla 2 c Large pecan halves Put sugars, cream, corn syrup, salt and 2 tb. of the butter in a bowl. Mix until sugars are saturated with cream. Put in a heavy pan over medium heat. Stir occasionally and wipe down crystals from the sides of the pan with a small, damp piece of cloth wrapped around the handle of a wooden spoon, or put a lid on the pan and allow the steam to evaporate the crystals. Cook syrup until it registers 236 F. on a candy thermometer or a teaspoon of the syrup dropped in cold water forms a soft ball. Remove from heat and add remaining butter and vanilla. When the candy has cooled to 110 F., beat it until it begins to lose its transparency. Add nuts. Drop by tablespoonfuls on a buttered marble or pastry sheet in the form of clusters. Let cool and store in a tight tin. Yield: About 24 candies, depending on size. Variation: This can be poured and made into fudge squares. In this case, use only 1 cup pecans or less. Glenn writes: "This candy recipe came to me from a friend in Georgia whose 'sweet tooth' drove her to become one of the best candy makers in the South. Her marble slab was covered with goodies most of the time." From Camille Glenn's 12/01/93 "Flavor to Taste" column called "Visions of Sugarplums: These Truffles and Candies Just Shout 'Merry Christmas'" in "The (Louisville, KY) Courier-Journal." Pg. C6. Typed for you by Cathy Harned. MMMMM --- MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Kentucky Bourbon Balls II Categories: Candies, Christmas Yield: 1 batch 1 c Cake or vanilla wafer crumbs 1 c Sifted confectioners' sugar 1/4 c Cocoa; or to taste 3 tb Clear corn syrup 1/4 c Bourbon whiskey 1 c Chopped pecans Cocoa; for garnish Blend cake or vanilla wafer crumbs with the sugar, cocoa, corn syrup and whiskey in a processor or electric mixer. Stir in pecans. If the mixture is too dry to roll easily into small truffle-size balls, add a little more corn syrup. The mixture should be soft. Tasting is the best test. Roll the balls in cocoa. Store in a tin and refrigerate or freeze. Yield: 30 to 36 bourbon balls. Glenn writes: "This chocolate confection, half-cake/half-candy, is believed to have been created in Kentucky by a German immigrant. It is impossible sometimes to unravel these culinary stories, but this I know: The recipe traveled fast because it is one of the most delightful chocolate candies to be so easy. "It is at its best when made with leftover homemade cake, but vanilla wafers work fine." From Camille Glenn's 12/01/93 "Flavor to Taste" column called "Visions of Sugarplums: These Truffles and Candies Just Shout 'Merry Christmas'" in "The (Louisville, KY) Courier-Journal." Pg. C6. Typed for you by Cathy Harned. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Almond Toffee Categories: Candies, Christmas Yield: 1 batch 1 1/2 c Whole almonds -- blanched or unblanched 1/2 lb Unsalted butter 1 1/4 c Sugar 3 tb Clear corn syrup 1/4 ts Cream of tartar 1 pn Salt 2 ts Pure vanilla, brandy or -cognac vanilla 4 To 5 oz. semisweet choc. -- melted Spread almonds on a pastry sheet and place in a 160 F. oven for about 2 hours. They must dry out and become crisp, but they should not be toasted. Combine the butter, sugar, corn syrup, cream of tartar and salt in a heavy 2-quart or even larger saucepan. Bring to a boil. Cover the pan for 3 or 4 minutes to allow the steam to dissolve the sugar crystals on the side of the pan. Keep wiping the sides of the pan with a brush that has been dipped in boiling water to remove the sugar crystals or, better still, use a brush that has been dipped in melted butter. Boil, stirring gently, until toffee registers 300 F. on a candy thermometer. (If at any time the toffee seems to be darkening too fast, place it over a flame tamer to prevent it from burning.) Remove the toffee from the heat. Allow the boiling to subside a second or two, then stir in the vanilla or brandy. Pour toffee over the almonds, stirring them about to cover them thoroughly with the syrup; spread it out over the pastry sheet. Allow toffee to cool. When the toffee has set, brush it with melted chocolate. Cool and break into jagged pieces. Store in a tin. Yield: About 1 1/2 lbs. To the wise: If the oven temperature is higher than 160 F., the almonds will toast and brown, and this changes the flavor. Glenn writes: "This toffee is delicious on its own, but with a coat of chocolate it is marvelous." From Camille Glenn's 12/01/93 "Flavor to Taste" column called "Visions of Sugarplums: These Truffles and Candies Just Shout 'Merry Christmas'" in "The (Louisville, KY) Courier-Journal." Pg. C6. Typed for you by Cathy Harned. MMMMM