* Exported from MasterCook * Swedish Rice Pudding Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup uncooked rice 1/2 cup sugar 1/2 teaspoon salt 6 cups milk 1 whole blanched almond 1 teaspoon vanilla extract Ground cinnamon for garnish -- optional Combine rice, sugar, salt and milk in top of double boiler. Cover and cook over simmering water 1-3/4 to 2 hours or until thickened, stirring frequently. Stir in almond and vanilla extract. Serve with cinnamon, if desired. Source: "The Rice Council" S(Internet Address): "www.usarice.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Blueberry Crunch Coffee Cake Recipe By : Serving Size : 9 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup Butter 1/2 Cup Sugar 1 Egg 1 Cup Flour 1 Teaspoon Baking powder -- Double-acting 1/4 Teaspoon Salt 1/3 Cup Milk 1/2 Teaspoon Vanilla extract 2 Cup Blueberries -- Fresh or frozen TOPPING: 1/4 Cup Butter 1/2 Cup Sugar 1/3 Cup Flour 1/2 Teaspoon Cinnamon -- Ground Make cake batter by creaming butter, sugar and egg; add dry ingredients alternately with milk and vanilla. Spread batter in a greased 9 x 9 square baking pan and top with berries. Combine the topping ingredients using a fork or pastry blender. Sprinkle mixture over berries. Bake at 350 degrees, 25 - 30 minutes or until it test done. - - - - - - - - - - - - - - - - - - - NOTES : Recipe by: A Very Berry Cookboo Nutr. Assoc. : 0 * Exported from MasterCook * 60 Second Chocolate Mousse Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chocolate chips 1 egg 1 teaspoon vanilla 1 cup heavy cream whipped cream Place chocolate; egg, and flavoring in blender and chop. Heat cream until small bubbles appear at edge. Do not boil. With machine running, pour in hot cream. Blend until chocolate is melted and mixture is smooth. Pour into dessert dishes and cover with plastic and chill. Serve with whipped cream dollops. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Berry Fillings For Pierogies Recipe By : Serving Size : 40 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups fresh blueberries alternate berries are blackberries - or raspberries - or sliced strawberries 3 teaspoons sugar Wash berries; drain. In a medium bowl, sprinkle berries with sugar. Mix lightly. Fill pierogi shells and process immediately, before juice is drawn out of fruit. Makes about 4 cups or enough to fill 40 to 45 pierogies.Recipe by Marianna Olszewska Heberle. Published in HPBooks "POLISH COOKING" ISBN 0-89586-272-7. Jeanne in Jersey, J.ZIOLA on GEnie - CBTN00C on *P* 09/21/92 Source: "Jeanne Ziola" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Blueberry-Peach Cobbler Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package Duncan Hines Wild Blueberry Muffin Mix 1/4 Cup sugar 1/2 Teaspoon cinnamon 4 Tablespoons butter or margarine 1/2 Cup chopped pecans 2 Cans peach pie filling 1/4 Cup sugar 1 Teaspoon cinnamon 1 Teaspoon almond extract Ice cream -- if desired Preheat oven to 350 degrees. Wash blueberries and set aside to drain. In a medium bowl combine dry muffin mix, 1/4 cup sugar, 1/2 Tsp. cinnamon. Cut in butter, then stir in nuts. In a 13x9 inch pan combine pie filling, 1/4 cup sugar, 1 tsp. cinnamon, the almond extract and the drained blueberries. Spoon the crumb topping over the peach mixture. Bake at 350 degrees for 35-40 minutes, until topping is golden brown. - - - - - - - - - - - - - - - - - - - Serving Ideas: Serve with ice cream, if desired. Nutr. Assoc. : 0 * Exported from MasterCook * Cherry Cobbler Recipe By : Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cherries -- seeded & drained 3/4 cup sugar 1 cup cherry juice 3 tablespoons flour 1 cup flour 1 teaspoon baking powder 2 tablespoons sugar 1/4 teaspoon salt 3 tbsp. butter 1/3 cup milk -- about Put cherries and cherry juice in baking dish. Combine 3/4 cup sugar and 3 Tbsp. flour, and sprinkle over top. Put in oven and stir occasionally until mixture is heated. Sift flour once, measure, add baking powder, sugar and salt, and sift again. Cut in butter. Add milk gradually until soft dough is formed. Roll 1/3 inch thick on slightly floured board. Place on hot cherry mixture. Bake in hot oven (425 degrees) 30 minutes. Busted by Barb - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cafe Au Lait Ice Cream Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- beaten 2/3 cup sugar 1 1/2 cups milk 2 tablespoons instant coffee granules 1/2 teaspoon vanilla 1/4 cup miniature marshmallows 1 cup half & half -- or whipping crm In a medium saucepan, combine beaten eggs, sugar and milk. Cook and stir over low heat until mixture thickens and coats a spoon. Add coffee granules; stir in vanilla and marshmallows until melted. Set aside to cool 15 minutes. Add half & half or whipping cream. Pour into ice-cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 1 quart. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mocha Rum Sauce Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces unsalted butter 3 tablespoons myer's dark rum 1 1/3 cups sugar 1/4 teaspoon salt 1 1/3 cups heavy cream 1 1/4 teaspoons instant coffee 8 tablespoons unsweetened cocoa -- sifted 1 teaspoon pure vanilla extract Heat the butter in a 2 1/2-quart saucepan over medium heat. When melted, add the sugar, heavy cream, sifted cocoa, 2 tablespoon rum, and salt. Stir with a whisk to combine. Bring to a boil, then adjust the heat and allow to simmer for 5 minutes, stirring occasionally. Remove the saucepan from the heat. Add the instant coffee, vanilla extract, and the remaining tablespoon of rum, and stir until smooth. Allow to cool to room temperature before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Minced Fruit Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups prunes 2 cups dried apples 2 cups raisins 1 cup white corn syrup 1/4 teaspoon mace 1/4 cup vinegar 7 1/2 cups water 1 teaspoon cinnamon 1/2 teaspoon allspice 1 teaspoon salt 1/2 teaspoon cloves Wash prunes. Remove pits. Chop prunes. Wash apples. Remove cores. Combine apples and 6 cups water. Simmer 40 minutes. Combine sirup, vinegar, 1 1/2 cups water, spices, and salt. Boil 2 minutes. Add prunes. Simmer 10 minutes. Add apples and raisins. Simmer about 20 minutes, or until flavors are blended. Pack in freshly sterilized jars. Seal. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Maids Of Honor Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sifted flour 1 tablespoon sugar 1/2 teaspoon salt 1/3 cup shortening 2 tablespoons cold milk -- up to 3 1/3 cup soft butter 1/2 cup sugar 1 1/2 teaspoons grated lemon peel 2 large eggs 1 tablespoon cream sherry 3/4 cup finely ground blanched almonds 1/4 teaspoon salt 1/4 cup flour 4 teaspoons red or green jelly Combine 1 cup sifted flour with 1 Tbsp. sugar and 1/2 Tsp. salt. Cut in shortening until particles are size of peas. Stir in 2 to 3 Tbsp. cold milk, add just enough to make a stiff dough. Divide dough into 8 portions and shape each into a small ball. Roll, 1 at a time, on lightly floured board to 4" circle. Fit into plain or fluted tart pans (3 1/2" in diameter, 1 1/4" deep). Trim edges. Set tarts on baking sheet and partially bake pastry in center of moderately hot oven, 375 degrees for 12 minutes. Meanwhile, cream butter with sugar and lemon peel until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in sherry, almonds and salt. Gradually beat in flour (Batter may appear curdled). Spoon into hot, partially baked tart shells. Return to moderately hot oven for 20 minutes. Remove from oven and spoon 1/2 Tsp. jelly onto center of each. Return to oven for 3 to 5 minutes longer, until tarts are golden brown. Remove from oven. Let stand 10 minutes, then remove from pans. Cool on wire rack. Yield: 8 tarts. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Luscious Layers Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package jello instant pudding and pie filling 1 1/2 cups cold milk 1 cup thawed cool whip topping Prepare pudding mix as directed on package, using 1 1/2 cups milk. Spoon 1/4 cup of the pudding into each of 4 dessert glasses. Fold whipped topping into remaining pudding. Spoon over plain pudding in glasses. Garnish each with additional whipped topping if desired. Makes 2 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lemon Fluff Recipe By : Beddie Ivey Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large can Pet milk - chill 3 hours 1 4 ounces pkg lemon jello 1 1/3 cups hot water 1/4 cup lemon juice 1 cup sugar 2 1/2 cups vanilla wafers -- crush into crumbs Dissolve jello in hot water. Chill till partly set, whip till fluffy. Add lemon juice and sugar. Whip chilled milk, fold into jello. Line bottom of dish (9x13 pan) with vanilla wafers crumbs, pour jello mixture on top of wafers, top with crumbs. Chill until firm. Cut in squares to serve. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Kahlua Mousse Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dark sweet chocolate 3 ounces butter or margarine 1/2 cup powdered sugar -- sifted 3 eggs -- separated 1/4 cup kahlua 1 teaspoon instant coffee 2 cups heavy whipping cream In top of double boiler, melt chocolate & butter over simmering water. Combine sugar, egg yolks, Kahlua & coffee powder. Blend in chocolate mixture. Whip cream until stiff peaks form; fold into Kahlua-chocolate mixture. Beat egg whites until soft peaks form; fold into mixture. Spoon into serving bowl or dessert glassed. Refrigerate 4 hours or overnight. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Kahlua Mocha Mousse Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 ounces bittersweet chocolate -- cut in small pieces 1 1/2 ounces unsweetened chocolate -- cut in small pieces 2 tablespoons coffee -- very strong brew 2 tablespoons kahlua 2 eggs; room temperature -- separated 1/4 cup sugar 1 pinch cream of tartar 1/2 cup heavy cream -- well chilled -----chocolate leaves (garnish)----- 3 ounces bittersweet chocolate 24 decorative leaves -- non-poisonous lemon florists leaves For the Mousse: In the top of a double boiler, set over barely simmering water, melt the chocolates with the coffee and the Kahlua, stirring occasionally. In a bowl with an electric mixer, beat the egg yolks with 3 tb. of the sugar until the mixture is thick and pale and stir in the chocolate mixture. In another bowl, beat the egg whites with a pinch of salt until they are frothy, add the cream of tartar, and beat the whites until they hold soft peaks. Beat in the remaining 1 tb. sugar gradually and beat the whites until they just hold stiff peaks. Stir 1/4 of the whites into the chocolate mixture, then fold in the remaining whites and the whipped cream, gently but thoroughly. Pour the mousse into a 1 qt. shallow dish and chill, covered, for at least two hours. (This may be made a day in advance) Before serving, arrange some of the chocolate leaves on the mousse, and serve the remaining leaves separately. Chocolate leaves: In the top of a double boiler set over barely simmering water, melt the chocolate. with a spoon, coat the back (non-shiny) side of each leaf with the chocolate, being careful not to let the chocolate drip onto the shiny side. Place the leaves, chocolate side up on a jelly roll pan lined with wax paper, and prop the edges of the leaves with pieces of foil or paper towel to allow the edges to curl. Chill the leaves for 20 minutes, or until the chocolate has hardened, and, working quickly, peel off the lemon leaves. (If the chocolate gets too soft, chill the leaves for 5 minutes more, or until hardened). Keep the leaves chilled until just before serving. Makes 24 leaves. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Peppermint Candy Ice Cream Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.) 2 tablespoons water 2 Egg yolks -- beaten 4 teaspoons vanilla extract 2 cups whipping cream -- whipped 1/4 cup crushed hard peppermint candy. In large bowl, combine condensed milk, water, egg yolks and vanilla extract. Fold in whipped cream and peppermint candy. Pour into aluminum foil-lined 9x5 inch loaf pan. Cover. Freeze 6 hours or until firm. Remove ice cream from pan, peel off foil and slice. Return leftovers to freezer. Makes about 1 1/2 quarts. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pecan Tarts Recipe By : Gene's Friend Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces cream cheese 1/2 cup butter 1 cup all-purpose flour -- sifted 1 egg 3/4 cup brown sugar 1 tablespoon soft butter 1 teaspoon vanilla 1 Dash salt 2/3 cup chopped pecans Let cheese and butter soften to room temperature. Blend and stir in flour. chill for 1 hour. Shape dough into 2 dozen 1 inch balls. Press balls on bottom and sides of small muffin tins. Beat eggs, sugar, vanilla, salt and 1 Tablespoon soft butter until smooth. Add nuts and fill muffin cups. Place 1 nut on top of each muffin. Bake 25 minutes in a 350 degree oven. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pear Tart For Two Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- All purpose flour Sugar Salt 1/4 cup shortening or butter flavor shortening 1 teaspoon distilled white vinegar 1 1/2 small pear 1 tablespoon dried currants or chopped raisins 2 teaspoons lemon juice 1/4 teaspoon ground cinnamon 1 tablespoon milk 1 tablespoon chopped pecans About 1 hour before serving or early in day: 1.In large bowl, stir 2/3 cup flour, 1 Tsp. sugar, and 1/8 Tsp. salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. 2. In cup, mix vinegar and 1 Tbsp. cold water. Add vinegar mixture to flour mixture, 1 tsp. at a time, mixing lightly with a fork until dough is just moist enough to hold together. Pat dough into 4" round; wrap in plastic wrap and place in freezer while preparing filling. 3. Peel and core pears; cut into 1/4 inch thick slices. In medium bowl, toss pear slices with currants, lemon juice, cinnamon, 3 Tbsp. sugar and 1 TB. flour. Set aside. 4. Preheat oven to 400 degrees. On well floured large cookie sheet with floured rolling pin, roll dough into 10" round. With spatula, loosen round from cookie sheet. Mound pear mixture in center of dough round; fold dough up around pears, leaving a 2 1/2" opening in center. Brush crust with milk; sprinkle with 2 Tsp. sugar. 5. Bake tart 20 minutes. Mix chopped pecans with 1 Tbsp. sugar; sprinkle opening in center with pecan mixture. Bake tart 10 minutes longer or until crust is browned. 6. Cool tart on cookie sheet on wire rack 10 minutes. Serve tart warm, or cool tart completely to serve later. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pear 'n Cranberry Cobbler Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FILLING: 1/2 cup light corn syrup 1/3 cup granulated sugar 1 tablespoon cornstarch 1 1/2 cups fresh Ocean Spray cranberries 2 medium pears -- sliced TOPPING: 3/4 cup all-purpose flour 1/2 cup granulated sugar 1/3 cup butter 1 cup Quaker Oats -- (quick or old -- fashioned, -- uncooked) 1/4 teaspoon almond extract 1 Egg -- slightly beaten (or -- 1/4 cup Scramblers -- egg substitute) Heat oven to 400 degrees. Grease 9" square or round baking pan. For filling, combine first 3 ingredients in medium saucepan; stir in cranberries. Heat to boil; reduce heat. Simmer 5 minutes, or until cranberries pop open; stir in pears. Pour into pan. For topping, combine flour and sugar; cut in butter until crumbly. Stir in oats; mix well. Add egg mixing until moistened. Crumble over fruit. Bake 30 to 35 minutes or until top is golden. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Peaches 'n' Yogurt Frozen Dessert Recipe By : Serving Size : 9 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can fruit cocktail -- (17 oz.) 1 package peach-flavored gelatin -- (3 oz.) 1 cup Borden Lite-line Peach Yogurt -- (8 oz.) 1/2 cup coconut 1/2 cup chopped nuts 1 cup Borden whipping cream -- whipped (1/2 pt.) Drain syrup from fruit cocktail into medium saucepan, heat. Add gelatine; stir until dissolved. Cool. In large bowl, combine fruit, yogurt, coconut, nuts and gelatine mixture; mix well. Fold in whipped cream. Turn into lightly oiled 8x9-inch square baking dish. Freeze 4 hours or until firm. Makes 9 to 12 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Peach Cobbler Recipe By : Irene Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart peaches water 1/2 cup sugar 1/4 pound butter 1 1/4 cups self-rising flour 1 1/4 cups milk 1 cup sugar Place peaces in a saucepan with just a little water (do not cover peaches) and 1/2 cut sugar and cook for 45 minutes. Melt butter and pour into a 13x9 inch pan. Mix flour, milk and 1 cup sugar well. Put on top of butter. Do not stir. Put peaches on top of flour mixture. Do not stir. Cook in a 375 degree oven until brown about 45 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pareve Chocolate Mousse Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package chocolate chips 5 tablespoons hot coffee 4 eggs -- separated 2 tablespoons orange liquor Over very hot water, melt chocolate with hot coffee. (I melt the chocolate in the microwave--High for 1 minute--and then stir in coffee.) Add liquor. (Original recipe called for rum.) Add egg yolks, and beat very well. Beat egg whites separately and fold chocolate mixture into whites. Pour into sherbet glasses and chill. Serves 4-6. NOTE: The first 4 ingredients may be combined in blender and mixed on high speed for about 1 minutes. (This is how I do it.) Garnish with dollop of non-dairy Cool Whip and some shaved chocolate. I like to serve it in stemmed glasses. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Orange-Rhubarb Cobbler Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup granulated sugar 6 tablespoons cornstarch 1/2 cup water 2 tablespoons butter or margarine, melted -- (divided use) 1/2 teaspoon ground nutmeg or mace 8 cups chopped naval orange flesh -- drained well (7 to 9 2 cups diced fresh rhubarb -- or thawed 1 cup old fashioned oats 1/2 cup firmly packed light -- brown sugar 2 tablespoons orange juice Preheat oven to 450 degrees. Combine sugar, cornstarch and water in saucepan. Bring to boiling; cook, stirring, 3 minutes; mixture will be thick. Stir in 1 tablespoon butter and ginger or mace. Combine orange and rhubarb in 13 x 9 x 2 inch baking dish. Pour corn- starch mixture over; combine. Combine oats, brown sugar, juice and remaining 1 tablespoon butter. Sprinkle over fruit. Bake in lower third of preheated oven for 25 to 35 minutes or until hot and bubbly and topping is golden brown. 289 calories, 3 g protein, 4 g fat, 63 g carbohydrate, 36 mg sodium, 8 mg cholesterol Posted on GEnie's Food & Wine RT by C.FERRELL2 [CAROL] on 10/1/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ruston Peach Cobbler Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pastry for double crust pie 5 cups peaches -- peeled and sliced 1 cup sugar 1/2 cup water 3 tablespoons flour 1/4 cup sugar 1 teaspoon cinnamon -- or 1/2 Tsp. nutmeg 1 teaspoon vanilla extract 2 tablespoons butter Roll half of the pastry to fit sides and bottom of 2 Qt. shallow glass baking dish. Chill. Roll remaining pastry into strips. Place half of the strips on a baking sheet and bake in preheated 350 degree oven until lightly browned. Reserve remaining strips for top of cobbler. Bring water and 1 cup of sugar to a boil in medium sized saucepan. Add peaches. Cook until tender - about 5 minutes. Remove form heat. Mix flour, sugar and spice and add to peaches. Cook until slightly thickened. Stir in flavoring and pour into shell. Add baked pastry strips. Dot with butter. Cover with uncooked strips and bake until strips are puffed and golden brown - about 45 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ripe Plum Filling For Pierogies Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 plums sugar as needed cinnamon to taste Peel plums and remove pits. Fill with sugar and cinnamon. Dip in sugar. Cover with dough and seal edges with egg white. Serve with whipped cream.Recipe from "TREASURED POLISH FOR AMERICANS" Published by Polanie Publishing Company, Minneapolis, Minnesota. Jeanne in Jersey - J.ZIOLA on GEnie - CBTN00C on *P* Source: "Jeanne Ziola" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rhubarb-Strawberry Cobbler Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----filling----- 1 1/4 cups sugar 1 1/2 teaspoons cinnamon 6 cups rhubarb -- coarsely chopped 3 tablespoons flour -- all purpose 1 1/2 teaspoons orange rind 3 cups strawberries -- sliced -----topping----- 1 1/2 cups flour -- all purpose 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 cup buttermilk 3 tablespoons sugar 1/2 teaspoon baking soda 3 tablespoons margarine -- chilled FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries; toss well. Spread mixture in 13 x 9 in. (3.5 L) baking dish. Bake in 400F(200C) oven 10 minutes. TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda and salt. Using fingers or two knives, cut in margarine until mixture resembles small peas. With fork, stir in buttermilk just until soft dough forms. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling. Bake in 400F(200C) oven 25 minutes or until topping is golden brown and has risen. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rhubarb Sauce Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound rhubarb -- cut in 1 inch pieces 1/3 cup sugar 1/8 teaspoon cinnamon 1 pinch salt Wash and cut rhubarb and combine, in a 2 qt saucepan, with sugar, cinnamon, and salt. Bring to a boil; reduce heat, cover and simmer until saucy-5-8 minutes. See NOTE. Cool and refrigerate until ready to use NOTE: TO THICKEN for use in recipes: Mix 1 TB cornstarch with 2 TB water and stir into rhubarb mixture as soon as it's saucy. Cook, stirring until clear and thickened. Cool and store. Yield=1 3/4 cups. Source: "joyce alenskis" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rhubarb Pudding Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- rhubarb -- stewed cake -- stale OR bread -- stale 2 egg white Line a buttered baking dish with slices of plain stale cake or bread. Fill with sweetened rhubarb. Cover and bake at 325-F for 30 minutes. Make a meringue of the egg whites by beating until very stiff and adding 4 Tbsp sugar. Remove pudding from oven and cover with the meringue. Return to oven to brown. Source: "James Prince" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rhubarb Pan Dowdy Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups rhubarb -- cut in chunks 1/2 cup sugar -----cake----- 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup sugar 1 egg -- well beaten 1/2 cup milk 1/2 cup butter -- melted Stew the fruit, sweeten to taste and pour into a 9x9 cake pan. I frequently do this in the microwave. Sift dry cake ingredients together. Mix the egg, milk and butter and stir gently into the flour mixture. Pour the cake mixture over the rhubarb and cook at 400 for 20 to 25 minutes until the top is golden brown. For a real cholesterol disaster, pour heavy cream over this while warm for serving. It tastes great without it but I like the cream for company. The cake can be baked by itself in an 8x8 pan. Bake about 20 - 25 minutes. It makes a wonderful shortcake for fruit. The cookbook (Fanny Farmer) calls it Cottage Pudding. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rhubarb Heavenly Hash Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cream -- whipping 2 tablespoons confectioners sugar 1/2 teaspoon vanilla 1/2 cup marshmallows -- miniature 1 1/2 cups rhubarb sauce -- thickened * 2 tablespoons almonds; whole -- toasted * Rhubarb sauce In a medium bowl with elec mixer, beat cream, sugar, and vanilla until stiff peaks form. Fold in marshmallows In a 1 qt compote dish, layer 1/4 of the cream, 1/3 of Rhubarb sauce, and 1/4 of almonds. Repeat twice. Top with remaining cream and almonds. Refrigerate until ready to serve. Source: "joyce alenskis" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rhubarb Dumplings Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----sauce----- 1 1/2 cups sugar 1 cup flour 1/4 teaspoon cinnamon 1/4 teaspoon salt 1 1/2 cups water 1/3 cup butter 1 teaspoon vanilla 1 red food coloring -----dough----- 2 cups flour 2 tablespoons sugar 2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 tablespoons cold butter 1/2 cup milk (may need up to 3/4 cup -----filling----- 2 tablespoons butter -- softened 2 cups finely chopped rhubarb 1/2 cup sugar cinnamon Preheat oven to 350 F. Prepare sauce first. In a small saucepan, combine sugar,flour, cinnamon, and salt. Gradually mix in the water, and add the butter. Bring to a boil over high heat and cook for 1 minute. Add the vanilla and,if desired, food coloring to tint dark pink. Let cool. Prepare the dough. In a medium mixing bowl or food processor, combine the flour, sugar, baking powder, and salt. Cut or process in the butter until the mixture resembles small corn niblets. Add the milk and mix quickly. Roll out dough onto a flowered surface to a 12 x 10 inch rectangle Spread the dough with the softened butter, and arrange the rhubarb on top. Sprinkle sugar all over, and dust liberally with cinnamon. Roll up from the 07/01/92 9:24 PM long side, and place on a cutting board, seam side down. Cut the roll into 12 slices. Arrange cut side up on an oiled 3 qt. flat glass baking dish. Poor cooled sauce over the top. Bake for 35 minutes, until the dumplings are puffy and golden brown. Serve with cream if desired. NOTE: Frozen rhubarb can be used. Do not thaw before arranging on dough. Cook the same length of time. From Cooking from Quilt Country by Marcia Adams - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tropfkrapfen (Drop Donuts) Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter; softened 1 cup sugar 2 egg yolks; large, beaten 1 egg; large, whole, beaten 4 cups flour; unbleached 2 teaspoons baking powder 1/4 teaspoon nutmeg 1/2 teaspoon baking soda 3/4 cup butter confectioners' sugar Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a separate bowl, sift all dry ingredients except the confectioners' sugar; add to creamed mixture, alternating with buttermilk. Stir to mix all ingredients. Cook by dropping spoonfuls of dough into 375 degree F deep fat. Fry a few at a time, to keep fat temperature constant. Turn to brown on all sides. Drain on paper towels; sprinkle with confectioners' sugar. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Toffee Fondue Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package kraft caramels (large) 1/4 cup milk 1/4 cup strong black coffee 1/2 cup milk chocolate chips -- (opt) apple wedges banana chunks marshmallows angel food cake -- 1" cubes Place caramels, milk, coffee and chocolate chips in top of double boiler; cook over boiling water, stirring, until melted and blended. Place in fondue pot. Spear fruits, marshmallows and cake on fondue forks; dip into fondue. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tiramisu #4 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lady fingers -- hard 8 egg yolks 1/4 cup sugar 1 pound mascarpone cheese 2 cups cream heavy 2 cups coffee -- strong cooled 2 tablespoons sugar 2 ounces kahlua 2 ounces rum Whip heavy cream until stiff. Whip egg yolks with 1/4 cup sugar until pale yellow. Add mascarpone and whip until mixed well. Whip in the stiffly beaten heavy cream until all is mixed well. Use almost any size container, usually a 9 x 13 clear dish. Put half of the cheese mixture on the bottom, spreading evenly. Mix the coffee with the kahlua, rum and 2 tbls sugar. Soak the lady fingers, with the coffee mix, one at a time, until they absorb some of the liquid, but still feel a little crisp. Place the soaked lady fingers over the cheese layer in the dish. Top with the rest of the cheese mixture and smooth over all with the back of a spoon. Coarsely chop some bittersweet chocolate and sprinkle it over the top. Let stand chilled at least 6 hours before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tiramisu #3 Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 sponge cake -- 3 inch tall 3 ounces coffee -- strong 3 ounces kahlua 8 ounces cream cheese 1 1/2 cups powdered sugar cocoa powder Cut the cake across the middle to form 2 halves. Blend the coffee and kahlua together. Sprinkle the one half of the cake with the coffee and kahlua mix, enough to strongly flavor the cake, but do not saturate the cake so much that it collapses. Mix the cream cheese and sugar, beating until light and spreadable. Spread over this half of the cake in a fairly thick layer. Set the other half on top of this. Repeat the process. Put the cocoa powder in a wire strainer and coat the top layer of cream cheese completely with cocoa. Refrigerate the cake for at least 2 hours before serving. May use favorite liqueur or rum or brandy instead of kahlua. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tiramisu #2 Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pan di spagna -- baked and cooled -----espresso syrup----- 1/4 cup water 1/3 cup sugar 1/2 cup very strong brewed espresso 1/4 cup italian brandy -----filling----- 3 egg yolks 1/3 cup sugar 1/3 cup sweet marsala 1/2 pound mascarpone -- room temperature 1 cup heavy cream -----finishing----- 1 cup heavy cream 2 tablespoons sugar cinnamon coffee grounds FOR THE SYRUP: Combine the sugar and water in a saucepan and bring to a boil. Cool and stir in the coffee and brandy. FOR THE FILLING: Whisk the yolks in the bowl of an electric mixer and whisk in the sugar and Marsala. Whisk over a pan of simmering water until thickened. Remove and beat by machine until cold. Smash the Mascarpone smooth in a bowl with a rubber spatula. Fold in the filling. Whip the cream and fold it in. Cut the Pan di Spagna into thin, vertical slices. Place a layer of the slices in the bottom of a gratin dish and soak with the syrup, using a brush. Spread with half the filling. Repeat with the Pan di Spagna, syrup and filling. Place a last layer of Pan di Spagna on the top and soak with the remaining syrup. Whip the cream with the sugar and spread it on the surface of the dessert. Decorate with the cinnamon and coffee grounds. Refrigerate several hours before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tirami Su With Coffee Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 egg yolks 1 1/4 cups sugar 1 1/4 cups mascarpone cheese -- softened 12 ounces whipped cream or non dairy -- topping (cool whip) 1 1/2 cups espresso coffee -- cold 4 tablespoons brandy powdered unsweetend cocoa 48 ladyfingers (2-7 oz pks) Cream yolks and sugar until smooth. Add mascarpone cheese and mix on low speed for 2 minutes. Fold in cream (or whipped topping). Combine coffee and brandy in a bowl. Dip 15 ladyfingers, one by one into brandy mixture and line up on a platter to make a rectangle about 7x13". Cover with 1/2 the mascarpone/cream mixture. Repeat with another layer and top with remaining cream mixture. Sift chocolate on top. With remaining ladyfingers, cut them in half and arrange around your rectangle with cut side down. The cream acts as a "glue". - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tartufo Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 2/3 cup cocoa 2 teaspoons instant expresso or coffee 1/3 cup water 4 egg yolks 10 maraschino cherries 1 cup heavy cream 2 tablespoons rum 2/3 cup chocolate -- coarse chop Soak cherries in rum. Sift sugar; cocoa, and instant coffee together and place in a heavy sauce pan. Add the water and mix well. Bring to a boil and cook until everything is well mixed. While syrup is cooking, whip the egg yolks until light and fluffy. Reduce the speed of the beaters to the lowest level and add the hot syrup in a continuous fine stream. Continue beating until the mixture is thick and forms a ribbon pattern when the beater is pulled away. Chill well. Whip the cream with the 2 tablespoons of rum until stiff. Fold into the chocolate mixture. Fold in the chopped chocolate. Arrange foil lined paper cups in a muffin pan. Fill each cup 1/3 of the way full. Place a cherry in each cup then fill the rest of the way. Freeze at least 4 hrs. Before serving pipe whipping cream on top if desired. It will keep in the freezer for about a month. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Summer Ambrosia Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package Orange Gelatin Powder 1 Cup Boiling Water 2 Cans Crushed Pineapple In Syrup 2/3 Cup Coconut Flakes Dissolve gelatin in boiling water. Add pineapple with syrup; chill until thickened. Stir in coconut. Pour into a 1 quart mold or serving bowl. Chill until firm, about 4 hours. Unmold, if necessary. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Strawberry-Lemon Parfait Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons grated lemon rind 1 cup thawed Bird's Eye cool Whip Whipped -- Topping 2 cups sliced fresh strawberries -- or peaches -- sweetened Fold lemon rind into whipped topping. Layer in 4 dessert glasses with strawberries. Chill. NOTE: Recipe may be doubled, using 1 3/4 cups thawed whipped topping. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Strawberries #2 Recipe By : Hazel Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large box strawberry jello 1 can condensed milk, sweetened 1 can coconut flakes **Red Sugar** powdered sugar strawberry gelatin powder Mix first 2 ingredient together and refrigerate overnight. Next day add coconut and shape into berries and roll in red sugar. (Make of powered sugar and strawberry jello) Take almond slivers died green from stems - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Steamed Mince Meat Pudding Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package None Such Condensed Mince Meat -- (9 oz.) 1 cup orange juice 1 teaspoon grated orange rind 2 Eggs 1/2 cup firmly packed dark brown sugar 1 tablespoon rum flavoring 1/2 cup dry bread crumbs 1 cup unsifted flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup chopped walnuts In small saucepan, break mince meat into pieces; add juice and rind. Boil briskly 2 minutes, stir occasionally. Cool. In large mixer bowl, beat eggs until lemon-colored: add sugar and flavoring. Stir in crumbs and mince meat. Sift together dry ingredients; blend into egg mixture. Stir in nuts. Turn into well-buttered 1 quart mold; cover with aluminum foil. Place a trivet in a deep kettle; add hot water to a depth of 2". Place mold on trivet. Cover kettle. Bring water to a boil; reduce heat to low and steam 1 hour. Remove from kettle; unmold. Serve with Brandied Hard Sauce (see recipe). Garnish as desired. Refrigerate leftovers. TIP: This pudding can be made ahead and frozen. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Simple Strawberry Cobbler Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups sliced fresh strawberries 1 cup all purpose flour 1/2 teaspoon baking powder 1 cup sugar egg -- beaten 1/4 cup butter or margarine whipped topping -- or vanilla ice cream Spread strawberries over bottom of greased 8 or 9" square baking pan. Stir together flour, baking powder, and sugar in a bowl. Add egg, mix with fork until crumbly. Spread over berries. Dot with small pieces of butter or margarine. Bake at 375 deg F for 45-50 minutes. Serve warm with whipped cream, topping, or ice cream. NOTE: 4 cups frozen unsweetened berry slices may be used instead of fresh. Source: "judy vocelka" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Scrumptious Mocha Ice-Cream Dessert Recipe By : Serving Size : 25 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 oreo cookies -- crushed 1/3 cup butter -- melted 1/2 gallon coffee ice cream 3 ounces unsweetened chocolate 2 tablespoons butter or margarine 1 cup sugar pn Salt 12 oz Evaporated milk 1/2 ts Vanilla extract 1 1/2 c Heavy cream; whipped 1 1/2 oz Kahlua liqueur Powdered sugar to taste 3/4 c Nuts; chopped Combine cookie crumbs and butter and press into the bottom of a buttered 9x13" pan. Refrigerate. When chilled, spoon on softened ice cream and freeze. Melt chocolate and butter. Add sugar, salt and milk. Bring to a boil stirring until thickened. Remove from heat and add vanilla. Chill and spread on top of ice cream. Freeze. Whip cream. Add Kahlua and powdered sugar to taste. Spread over chocolate layer and sprinkle top with chopped nuts. Freeze. VARIATION: Excellent with peppermint stick ice cream, garnished with cookie crumbs or shavings of semi- sweet chocolate. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rhubarb Crunch #2 Recipe By : Serving Size : 16 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups rhubarb -- cut into 1/" pieces to 6 cups 3 eggs 2 cups sugar 2 teaspoons vanilla 1 pkg. (18.5 oz.) yellow cake 1 stick butter or margarine -- m Ice cream or Cool Whip Fill a greased 9x13-inch pan 2/3 full with rhubarb. Beat eggs, sugar and vanilla. Drizzle this mixture over rhubarb. Sprinkle with dry cake mix. Pour melted butter over mix. Bake at 350 degrees for 45 to 50 minutes. Cool, and serve with ice cream or whipped topping. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rhubarb Crunch Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups rhubarb -- diced 1 cup sugar 3 tablespoons flour -----topping----- 1 cup brown sugar 1 cup old-fashioned rolled oats 1 1/2 cups flour 1/2 cup butter -- or margarine 1/2 cup vegetable shortening Combine rhubarb, sugar and flour. Place in a greased 9x13-inch pan. Combine brown sugar, oats and flour; cut in butter and shortening until crumbly. Sprinkle over rhubarb mixture. Bake at 375 degrees for 40 minutes. Serve warm, with ice cream, whipped cream or milk. Formatted by Elaine Radis BGMB90B; JUNE, 1993 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rhubarb Compote Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh rhubarb -- chopped 1/2 cup light brown sugar 2 tablespoons fresh ginger -- peeled & diced 1/4 cup plain yogurt 1/4 cup creme fraiche or sour cream 1. Heat oven to 350 degrees. Combine rhubarb and brown sugar in a baking pan or souffle dish. Cover with foil and bake for 25 minutes, or until rhubarb is soft. 2. Remove pan from oven. Stir in ginger, re-cover the pan and leave until at room temperature. 3. When ready to serve, portion into bowls. Mix yogurt and creme fraiche, adding a little brown sugar if you wish. Spoon over compote or pass at the table. Note: This compote also makes an excellent base for ice cream. Chicago Tribune, 8/15/93. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Quick Fruit Cobbler Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick oleo 1 Cup milk 1 cup self-rising flour 1 cup sugar 1 quart peaches -- cherries, or apples Melt oleo in baking dish. Mix milk, flour, and sugar thoroughly. Pour into baking dish evenly over melted oleo. Pour fruit over batter. Bake 1 hour in a 350 degree oven. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Quick Chocolate Mousse Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Egg 2 Egg yolks 1/4 teaspoon salt 6 ounces semisweet chocolate -- melted and slightly -- cooled 1/2 cup heavy cream 2 teaspoons vanilla -- or 4 teaspoons brandy -- or light rum Whipped cream -- (optional) In mixing bowl beat eggs, yolks and salt with rotary beater or electric mixer until fluffy. Add cream and vanilla and beat unit mixture mounds and is smooth. Spoon into serving bowl or 4 individual dessert dishes; chill. Garnish with dollop of whipped cream. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Praline Toffee Sundae Sauce Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces praline liquor 1 tablespoon instant coffee powder 1 dash salt 1/4 cup water 1 1/4 cups lt brown sugar 1 can sweetened condensed milk 1/2 cup chopped pecans 1 teaspoon vanilla Combine liquor, coffee, salt, water, sugar in heavy saucepan. Heat, stirring constantly, to boil. Cook without stirring to 230 deg. on candy therm. Blend syrup slowly into milk. Add pecans and vanilla. Serve over ice cream. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Plum Pierogi Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 4 cups potatoes; raw -- grated 2 cups flour 1 teaspoon salt -----sauce----- 1/2 cup sweet cream 1/4 cup sugar 1 tablespoon (heaping) butter 1/2 teaspoon cinnamon Pour brown water off potatoes. Add eggs, flour, salt and mix thoroughly. Make a long narrow roll on a floured board. Cut into 1" pieces and into the center of each press a whole plum. Pull up edges of dough and seal. Drop into boiling salted water and cook for 8 to 10 minutes, until they come to the surface. SAUCE: Mix all ingredients together and heat. When dumplings are done open with two forks, pour sauce over them.You may substitute 4 cups of mashed, cooked potatoes for the raw potatoes and add 1 tablespoon of milk.These may be filled with chopped meat or chopped fish and fried in butter or deep fried. Note: No servings amount was given. The 1 stands for 1 batch of pierogies.Recipe from " Treasured Polish Recipes For Americans " Published by Polanie Publishers, Minneapolis, Minnesota. Jeanne in Jersey - J.ZIOLA on GEnie - CBTN00C on *P* Source: "jeanne ziola" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Philadelphia-Style Chocolate Ice Cream Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces semisweet chocolate 1/2 cup sugar 1 quart half and half 1 pinch salt Melt chocolate in top of double boiler or in the microwave. Set aside. Combine sugar, half and half, and salt. Stir until sugar is completely dissolved. Add chocolate, stirring until well mixed. Transfer to an ice cream machine and freeze according to manufacturer's instructions. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Orange-Cinnamon Butter Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Butter -- softened 2 Tablespoons Honey 1 1/2 Teaspoons Orange Peel -- grated 1/4 Teaspoon Cinnamon Beat all ingredients in small bowl on high speed until fluffy. Makes 2/3 cup spread. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Orange Balls Recipe By : Hazel Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces vanilla wafer crumbs 6 ounces orange juice, canned 1/4 cup butter 1 cup chopped nuts 1 cup powdered sugar 1 box orange jello Mix together first four ingredients. roll into balls. Mix together powdered sugar and jello. Coat balls with sugar and jello mixture by placing in a jar or plastic bag and shaking to coat on all sides. NOTE: you can freeze balls before coating with sugar mixture. When ready to serve thaw and coat with sugar mixture. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Old-Fashioned Rice Custard Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Eggs 3 cups milk 1 cup sugar 1 teaspoon vanilla 1/2 teaspoon salt 1 1/2 cups cooked rice 1 cup light raisins Break eggs into 2 quart buttered casserole; beat slightly with a fork. Add milk, sugar, vanilla and salt. Blend well. Stir in rice and raisins. Set casserole dish in a pan of water. Bake uncovered at 350 degrees 1 hour and 15 minutes, stirring once after 30 minutes of baking. Yield: 6 to 8 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Nursery Chocolate Pudding Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup cornstarch Sugar 1/4 teaspoon salt 1 Qt. milk 6 ounces semisweet chocolate pieces 2 tablespoons orange marmalade or chopped candied -- orange peel or 2 Tsp. vanilla Half-and-half or milk In 3-quart heavy saucepan stir together cornstarch, 1/4 cup sugar and the salt. Gradually stir in milk and cook and stir over medium heat until mixture thickens and is smooth. Add chocolate and stir until melted. Stir in marmalade. Pour into serving dish and sprinkle with about 1 Tbsp. sugar to prevent skin form forming. Serve slightly warm or chilled with half-and-half. Makes 8 to 10 servings. MICROWAVE DIRECTIONS: Combine cornstarch, sugar, salt and milk as above in 3-quart glass casserole; cook 10 minutes or until thickened and smooth, stirring 3 times with wire whisk. Add chocolate; stir until melted and smooth. Stir in flavoring. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Notre Souffle Au Chocolat Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup brewed coffee 1 1/4 cups half-and-half 6 ounces semisweet chocolate -- cut into small chunks 3 tablespoons butter 1/4 cup flour 4 egg yolks 1/4 cup sugar 1/4 teaspoon salt 6 egg whites 1/4 teaspoon cream of tartar Heat the coffee and half-and-half almost to a boil. Remove from heat and stir in the chocolate until melted. Heat the butter to bubbling. Stir in the flour thoroughly. Remove from heat and add the chocolate mixture, stirring well. Beat the egg yolks with 3 tbs. sugar and the salt until light. Stir into the chocolate mixture. Set aside to cool. Preheat oven to 400:. Beat the egg whites with the cream of tartar until soft peaks form. Add the remaining 1 tbs. sugar and beat until incorporated. Fold the egg whites into the cooled chocolate mixture. Prepare 4 individual souffle cups by buttering the bottoms and sides, then swishing 1 tsp. granulated sugar into each. Pour out any excess sugar. Place the batter in cups and bake in preheated oven for 25-30 min., or until well puffed and lightly browned. Serve immediately. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mock Mousse Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sour cream 1 can desired flavor Pillsbury Ready-To-Spread -- Frosting Supreme Garnish as desired In small bowl, blend sour cream and frosting; beat at highest speed until smooth and creamy. Spoon into serving dishes. Chill 30 minutes before serving. Store leftovers, covered in refrigerator. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mocha-Raspberry Trifle ** Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound chocolate sponge cake 1/3 cup kahlua 1 pound raspberries -- fresh or frozen 3 1/2 ounces dark chocolate 1 1/3 cups whipping cream -----coffee custard----- 4 egg yolks 1/4 cup cornstarch 3/4 cup sugar 1 1/2 cups milk 1 tablespoon instant coffee powder 1 tablespoon water -- hot 2 teaspoons vanilla 1 1/3 cups whipping cream Cut cake into 10-12 slices. Place half the slices in trifle bowl. Sprinkle evenly with half of the Kahlua, top with half of the raspberries, sprinkle with 1/3 of the chocolate, spread with half of the custard. Repeat layers. Decorate with whipped cream, remaining dark chocolate and extra raspberries. Coffee Custard: Whisk egg yolks, cornstarch and sugar together in pan until smooth. Heat milk in separate pan, gradually stir into egg yolk mixture. Cook, stirring constantly until mixture boils and thickens. Add combined coffee, water and vanilla; cover surface with plastic wrap to prevent skin from forming, and cool to room temperature. Beat whipping cream until soft peaks form and fold into custard. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mocha Walnut Sauce * Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon instant coffee 1 tablespoon water -- boiling 1/2 cup whipping cream 1/2 cup sugar 1/2 cup butter 6 ounces semi-sweet chocolate pieces 2 egg yolks 3/4 cup walnuts -- chopped In measuring cup, dissolve coffee in boiling water; set aside. In heavy saucepan, combine cream and sugar. Bring just to boil, stir constantly, over medium heat. Add butter, chocolate pieces and coffee; stir until smooth. Remove from heat. In small bowl, beat egg yolks. Gradually stir in 2 tbls chocolate mix; mix well. Return to chocolate mix in pan. cook over low heat, stirring constantly, for 3 minutes; remove from heat. Stir in walnuts. Serve warm over ice cream. Cover and store in refrigerator. Makes 2-1/4 cup sauce. To reheat, microwave on HIGH for 1 minute for each 1 cup of sauce. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Indian Pudding Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups milk 1/3 cup cornmeal 1/4 cup sugar 1/4 cup molasses 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon baking soda Heat oven to 275 degrees. Heat milk in large, heavy saucepan over medium heat until bubbles appear around edge of pan. Stir cornmeal slowly into milk. Cook about 10 minutes or until thickened, stirring constantly. Remove from heat. Mix in sugar, molasses, salt, cinnamon, ginger and soda. Pour into greased 1 quart casserole. Bake 2 hours or until knife inserted in center comes out clean. Serve warm with whipped cream, if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Idat's Delight Recipe By : Ella Bailey, Anniston, Alabama Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces jello -- package mix 1 large fruit cocktail in juice -- drained, reserve jui 1 cup reserved fruit cocktail juice 8 ounces cream cheese 1/3 cup mayonnaise 1 cup chopped pecans 1 large crushed pineapple -- canned, drained 1/2 pint Cool Whip. 2 cups marshmallows -- small 1 bottle maraschino cherries Boil liquid and dissolve jello, let congeal slightly. Blend cream cheese and mayonnaise until smooth, add all other ingredients and pour into large mold or pan. Place in refrigerator and chill for about 4 hours. Do not freeze. Serves about 8 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hot Chocolate Souffle Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons cornstarch 1 Cup milk 3 ounces unsweetened chocolate 1/2 cup sugar 1 teaspoon vanilla 1/4 teaspoon salt 4 Egg yolks -- beaten 6 Egg whites 1/4 teaspoon cream of tartar Chilled rum-flavored custard sauce -- or whipped cream -- optional Put cornstarch in 3-quart heavy saucepan. Gradually blend in milk. Cook and stir over medium heat until thickened and smooth. Add chocolate and cook and stir over low heat until chocolate is melted and well blended; remove from heat. With small whisk beat in 1/4 cup sugar, the vanilla, salt and egg yolks; set aside. In large bowl of mixer beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff and glossy. Lightly but thoroughly fold chocolate mixture into egg-white mixture. Pour into well-buttered and sugared 1 1/2 quart souffle dish. Bake in center of preheated 325 degree oven 40 minutes for slightly creamy center, 50 minutes for firm center. Serve at once with custard sauce. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Honey Buns Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Bisquick baking mix 1/3 cup sugar 2/3 cup whipping cream 1/2 teaspoon ground nutmeg 1 Egg 3 tablespoons honey 3 tablespoons chopped pecans Heat oven to 425 degrees. Grease round 9" pan. Mix baking mix, sugar, whipping cream, nutmeg and egg until soft dough forms. Gently smooth dough into ball on cloth-covered board dusted with baking mix. Knead 10 times. Divide dough into 16 equal parts; shape each part into a ball. Place 12 balls around edge of pan; place 4 balls in center. Bake until golden brown, 15 to 17 minutes; remove from pan. Spread honey over buns; sprinkle with pecans. Makes 16 buns. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Honey And Nut Pasta Pudding Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup uncooked orzo -- also called -- rosmarina pasta or 2 1/2 cups cooked small pasta 2 Eggs -- slightly beaten 1 can evaporated skim milk -- (12 oz.) 3/4 cup honey 1/2 cup slivered almonds -- toasted 1/4 cup raisins Whipped cream -- optional Slivered almonds -- toasted, optional Cook orzo according to package direction. Drain. In medium mixing bowl stir together the eggs, cooked pasta, milk, honey, the 1/2 cup almonds, and raisins; mix well. Pour into a greased 1 1/2 quart casserole. Bake uncovered in 350 degree oven about 20 minutes. Stir mixture to evenly distribute the raisins. Bake for 20 to 25 minutes more or till nearly set (the center of this pudding remains soft set with the outside edge somewhat firmer). Cool slightly on a wire rack; serve warm with whipped cream and remaining almonds. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Harriet Foster's Sour Cream-Cherry Coconut Mold Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope unflavored gelatin 1/4 cup cold water 2 cups sour cream 1/2 cup sugar 1 can flaked coconut -- (3 1.2 oz.) 1 can Comstock Cherry Pie Filling -- chilled (21 oz.) In medium saucepan, soften gelatin in water. Stir over low heat until gelatin is dissolved. Remove from heat. Blend sour cream into gelatin mixture; mix well. Stir in sugar and coconut. Turn mixture into lightly oiled 3 cup mold. Chill 3 hours, or until firm. Unmold onto serving dish. Top with chilled pie filling. If you like, garnish with extra coconut. NOTE: If desired, recipe may be doubled using 6 cup mold. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Granny's Peaches & Cream Cobbler Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----filling----- 1 cup sugar 2 eggs 2 tablespoons all-purpose flour 1/2 teaspoon nutmeg 4 cups fresh peaches (4 to 6) -----cobbler----- 1 1/2 cups all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon salt 1/3 cup butter or margarine -- softened 1 egg -- slightly beaten 3 tablespoons milk 3 tablespoons sugar Heat oven to 400 degrees. Peel and slice peaches. In large bowl stir together all filling ingredients except peaches. Stir in peaches. Pour into 13 x 9 inch pan. In medium bowl stir together all cobbler ingredients except butter, egg and milk. Cut in butter until crumbly. Stir in egg and milk just until moistened. Crumble mixture over peaches; sprinkle with 3 T sugar. Bake for 40 to 45 minutes or until golden brown and bubbly around edges. Serve with whipped cream or vanilla ice cream. May use 2 (16 oz.) pkg.sliced frozen peaches for 4 c sliced fresh peaches. Makes 8 servings. Preparation time 60 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Grandmother's Egg Custard Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 4 eggs 4 tablespoons cornstarch 1 tablespoon vanilla 2 tablespoons butter 3 cups milk Mix sugar and egg yolks. Measure out 3 cups milk and use some of it to dissolve cornstarch, then add to milk and butter, mix well. Beat egg whites and add to milk mixture. Pour into pan and bake at 350 degrees for 30 to 35 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Coffee Brickle Ice Cream * Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons instant coffee 2 teaspoons water -- hot 1 can sweetened condensed milk 4 cups half & half 3/4 cup almonds; chopped -- toasted 1/3 cup brickle chips 2 teaspoons vanilla 1 teaspoon almond extract In small bowl, dissolve coffee in water. In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer's directions. Makes 2 quarts. Yield: "2 quarts" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate-Nut Mousse Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces sweet cooking chocolate -- melted and cooled 1/4 cup finely chopped nuts 4 Eggs -- separated 1/8 teaspoon salt Whipped cream -- optional Chocolate Curls -- optional Combine chocolate and nuts; set aside. Beat egg whites and salt in large bowl of mixer at high speed until stiff but not dry; set aside. Beat egg yolks in small bowl of mixer until thick and lemon-colored, then stir in chocolate-nut mixture. Fold into whites until very well blended. Spoon into 4 individual dessert dishes. Chill at least 2 hours. Serve with dollop of whipped cream garnished with chocolate curls. Makes 4 servings. CHOCOLATE CURLS: Hold wrapped square or bar of semisweet, sweet or milk chocolate in hands to warm slightly. Unwrap and with vegetable peeler or small sharp knife shave chocolate in long thin strokes to form curls. Shave directly onto dessert. (NOTE: unsweetened chocolate can be used but is more brittle and harder to shave.) Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Steamed Pudding Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cake flour 1/2 teaspoon soda 2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup butter 1/2 cup sugar 1 Egg -- well beaten 3 Squares Baker's Unsweetened Chocolate -- melted 1 1/2 cups milk Sift flour once, measure, add soda, baking powder, and salt and sift together three times. Cream butter, add sugar gradually, and cream together thoroughly. Add egg and chocolate, beating until smooth. Add flour, alternately with milk, a small amount at a time. Beat well after each addition. Turn into greased mold, cover, and steam 2 hours. Serve hot with chocolate sauce. Serves 10. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Pudding Recipe By : Bisquick. Ad Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 1/2 cup Bisquick. baking mix 1/3 cup cocoa 2 cups milk 1 cup cold water Mix sugar, baking mix and cocoa in 3 quart saucepan. Gradually stir in milk and water. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool, stirring occasionally to prevent film form forming. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Ice Cream #1 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 5 cups evaporated milk 1 1/2 teaspoons vanilla 1/4 teaspoon salt 2 Squares chocolate Scald the milk. Dissolve the sugar in 2 cups of the scalded milk. pour sugar and milk mixture slowly over melted chocolate, stir constantly to avoid dark specks. Add the remaining three cups of milk. Stir in vanilla and salt. Churn in ice cream freezer. Makes about 2 quarts. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Dessert Crepes Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 1/2 cups milk 1/3 cup presweetened instant cocoa powder 2 Eggs 1 tablespoon oil 1 teaspoon vanilla Combine all ingredients, beating until blended. Heat a greased 6" skillet. Pour 2 Tbsp. of batter into skillet for each crepe. Lift and tilt skillet quickly to spread batter. Brown on one side; then flip to brown second side. Yield: 16 to 18 crepes Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cherry-Chocolate Ice Cream Recipe By : Kathy Wierman,m Fordland, MO Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs -- slightly beaten 4 cups milk 2 cups whipping cream 1 cup sugar 1 cup chocolate syrup 10 ounces maraschino cherries -- drained and chopped 3 1/8 ounces milk chocolate bars -- chopped 1 tablespoon vanilla In large bowl combine the eggs, milk, whipping cream, sugar, chocolate syrup, cherries, chopped chocolate bars and vanilla. Pour mixture into ice cream freezer can. fit can into freezer. Adjust dasher; cover. Prepare ice cream according to ice cream freezer manufacturer's directions. makes about 3 quarts. Better Homes & Garden - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Good Ol' Vanilla Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Milk 3/4 Cup Sugar 3 Tablespoons Flour 1 Dash Salt 2 Eggs -- beaten 2 Teaspoons Vanilla 2 Cups Heavy Cream -- or half & half Combine milk, sugar, flour and salt in a 2-quart batter bowl. Using a wire whisk to stir midway through cooking, microwave on high 5 minutes, or until slightly thickened. Pour about 1/4 of the heated mixture into eggs; blend thoroughly. Pour egg mixture into hot mixture. Whisking midway through cooking, microwave on 70% (medium high) for 2 minutes, or until thickened. Cool to room temperature. Stir in vanilla and cream. Pour into ice cream canister. Chill until mixture is cold. Freeze in ice cream maker according to manufacturer's directions. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fudge Batter Pudding Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1/2 cup packed brown sugar 1/2 cup chopped nuts 3 tablespoons cocoa 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 2 tablespoons oil 1 teaspoon vanilla Cocoa Syrup Cream or half-and-half In greased 2-quart casserole stir together flour, sugar, nuts, cocoa, baking powder and salt. Combine milk, oil and vanilla and stir into dry mixture until well blended. Pour cocoa syrup on top. Wipe edges of casserole and bake in preheated 350 degree oven 40 minutes or until pick inserted in center comes out clean. Serve warm in bowls, spooning a portion of cake with syrup. Pass cream. Makes 6 servings. COCOA SYRUP: Combine 1/2 cup packed brown sugar and 1/4 cup cocoa. Stir in 1 2/3 cups hot water and 1 Tsp. vanilla until smooth and well blended. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Frozen Passion Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Bottles -- (28 oz. each) -- carbonated -- beverage, any -- flavor 2 cans sweetened condensed milk FOR REFRIGERATOR FREEZER: Blend ingredients well. Pour into ice cube trays. Freeze until firm mush forms. Turn into chilled mixing bowl. Break up and beat until smooth with rotary or electric beater. Quickly return to ice cube trays. Freeze until firm. FOR HAND OR ELECTRIC FREEZER: Pour into freezer. Proceed according to the operating instructions for using your hand or electric home freezer. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Frozen Milky Way Mousse Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----chocolate sauce----- 1 cup whipping cream 1/2 cup sugar 1/3 cup unsweetened cocoa powder 3 tablespoons unsalted butter 1 teaspoon vanilla extract 1/2 teaspoon instant coffee powder -----mousse----- 1 1/2 cups milky way bars -- cut in 1/2" pieces 6 ounces semisweet chocolate -- chopped 3 ounces unsweetened chocolate -- chop 4 tablespoons unsalted butter 1/2 cup sugar 3 tablespoons water 3 large egg whites 1/4 teaspoon cream of tartar 1 1/4 cups whipping cream -- chilled 1 teaspoon vanilla extract FOR SAUCE: Combine whipping cream, sugar, unsweetened cocoa powder and unsalted butter in heavy medium saucepan. Bring to simmer over medium-low heat, whisking constantly until butter melts and sugar and cocoa dissolve. Remove from heat and whisk in vanilla extract and instant coffee powder. Cool sauce. (Can be prepared 1 week ahead. Cover and refrigerate) FOR MOUSSE: Line 9x5" loaf pan with parchment paper. Combine Milky Way pieces, semisweet chocolate, unsweetened chocolate and unsalted butter in large heatproof bowl set over pan of simmering water. Stir constantly until melted (mixture will look grainy). Remove bowl from over water and cool mixture slightly. Combine sugar and water in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat to high, and boil syrup until temperature reaches 230: on candy thermometer. Meanwhile, beat egg whites and cream of tartar to soft peaks in bowl. Gradually pour boiling syrup into egg whites, beating until stiff peaks form and whites are cool, about 5 minutes. Using rubber spatula, fold whites into chocolate mixture in 2 additions. Beat chilled whipping cream and vanilla extract to soft peaks in medium bowl. Using rubber spatula, fold cream into chocolate mixture in 2 additions. Spoon mousse into prepared pan. Cover with plastic wrap & freeze until firm, at least 6 hours. (Can be prepared 1 week ahead. Keep frozen.) Heat sauce to lukewarm over low heat. Remove plastic wrap from top of mousse. Invert mousse onto platter. Remove pan and peel off parchment paper. Slice mousse crosswise into 12 slices. Cut each slice diagonally into 2 triangles. For each serving arrange 2 mousse triangles on plate; spoon warm chocolate sauce over and around mousse and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fresh Berry Ice Cream Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pints fresh berries 1/4 cup sugar -- or to taste 1 Recipe French vanilla ice cream #2 -- see recipe 2 teaspoons lemon juice -- optional In large bowl, mash the clean sliced berries with the sugar. Allow to stand for 1 hour. Meanwhile prepare French vanilla ice cream according to directions. Strain into a clean bowl and let cool thoroughly. If berries aren't very flavorful, stir in the lemon juice to perk up the flavor. Puree berries in food processor or blender, then strain. Add puree to ice cream. Transfer to ice cream churn and freeze according to manufacturer's instructions. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * French Vanilla Ice Cream #2 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups heavy cream 1 Cup milk 1/4 cup sugar 2 Vanilla beans -- split lengthwise, -- or 2 tablespoons vanilla extract 4 large egg yolks NOTE: To make a lighter ice cream, use 2 cups of milk and 2 cups of cream. To make a richer ice cream, add 2 more egg yolks. In a heavy-bottomed 2-quart saucepan, heat cream, milk, sugar and vanilla beans. (If you're using vanilla extract, do not add it until later on in the recipe.) Stir occasionally until sugar is dissolved and mixture is hot but not boiling. Whisk yolks together in bowl. Continue whisking and very slowly pour in about 1 cup of the cream mixture. When smooth, pour back into to the saucepan. Whisk constantly over low heat until mixture thickens slightly and coats the back of a spoon (about 5 minutes). Take care that mixture doesn't boil, or it will curdle. Draw your finger across the back of the coated spoon. If the line you make remains, custard is done. Remove vanilla beans; or is you're using vanilla extract, add it now. Freeze in ice cream churn according to manufacturer's instructions. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * French Vanilla Ice Cream #1 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.) 2 tablespoons water 2 Egg yolk -- beaten 4 teaspoons vanilla extract 2 cups Borden Whipping Cream -- whipped In large bowl, combine sweetened condensed milk, water, egg yolks and vanilla extract. Fold in whipped cream. Pour into aluminum foil lined 9x5 loaf pan. Cover. Freeze 6 hours or until firm. Remove from pan, peel off foil and slice. Makes about 1 1/2 quarts. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Easy Vanilla Pudding Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup sugar 1/4 cup corn starch 1/8 teaspoon salt 2 3/4 cups milk 2 tablespoons margarine 1 teaspoon vanilla In saucepan mix first 3 ingredients. Gradually stir in milk until smooth. Cook and stir over medium heat until mixture boils 1 minute. Remove from heat; stir in margarine and vanilla. Chill. Makes 2 1/2 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Easy Homemade Chocolate Ice Cream Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.) 2/3 cup chocolate flavored syrup 2 cups Borden Whipping Cream -- whipped In large bowl, stir together sweetened condensed milk and syrup. Fold in whipped cream. Pour into aluminum foil-lined 9x5 inch loaf pan. Cover. Freeze 6 hours or until firm. Scoop ice cream from pan or remove from pan, peel off foil and slice. Return leftovers to freezer. Makes 1 1/2 quarts. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Easy Chocolate Pudding Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup sugar 1/4 cup corn starch 3 tablespoons unsweetened cocoa 1/8 teaspoon salt 2 3/4 cups milk 2 tablespoons margarine 1 teaspoon vanilla In saucepan mix first 4 ingredients. Gradually stir in milk until smooth. Cook and stir over medium heat until mixture boils 1 minute. Remove from heat; stir in margarine and vanilla. Chill. Makes 2 1/2 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Doughnuts Recipe By : Serving Size : 24 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Flour -- sifted 2 Teaspoons Baking Powder 1/4 Teaspoon Salt 1/2 Teaspoon Nutmeg 1/2 Teaspoon Cinnamon 1/2 Cup Sugar 1 Egg -- well beaten 1 Tablespoon Melted Butter 1/2 Cup Milk Sift flour once, measure, add baking powder, salt, nutmeg, and cinnamon, and sift together three times. Combine sugar and egg; add butter. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Knead lightly 2 minutes on slightly floured board. Roll 1/3 inch thick. Cut with doughnut cutter. Let rise for several minutes. Fry in deep fat (385 degrees) until golden brown. Drain on unglazed paper. Sugar if desired. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Custard-Based Rice Pudding Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup rice 1 1/3 cups milk 1/8 teaspoon salt 3 1/2 tablespoons sugar 1 tablespoon soft butter 1 teaspoon vanilla 2 Eggs 1/3 cup raisins Cook rice according to package directions; drain it and rinse it with cold water. combine milk, salt, sugar, butter, vanilla and eggs with rice; beat well. Add raisins; mix lightly with fork. Grease a baking dish and pour mixture in. Bake at 350 degrees until it is set and a knife inserted in center comes out clean. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crumb Topping #2 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons brown sugar 2 tablespoons granulated sugar 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon 1/8 teaspoon salt 3 tablespoons flour 2 tablespoons butter or margarine Combine all ingredients. Mix with fingertips until crumbly. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Creamy Lemon Sherbet Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 2 cups Borden Whipping Cream 1/2 cup ReaLemon Reconstituted Lemon Juice Few drops yellow food coloring In medium bowl, combine sugar and cream, stirring until dissolved. Stir in lemon juice and food coloring. Pour into 9 inch square pan or directly into sherbet dishes. Freeze 3 hours or until firm. Remove from freezer 5 minutes before serving. Return leftovers to freezer. Makes about 3 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cream Puff Recipe Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Water 1/2 Cup Butter 1/2 Teaspoon Salt 1 Cup Flour 4 Eggs Preheat oven to 425 degrees. Bring water to a boil; add the salt and butter. Break the butter up to speed melting. It is important that as little as possible of the water boil away. Dumb the flour into the boiling liquid and stir rapidly. As soon as the mixture holds together and looks like corn meal mush, remove it from the heat. Beat in the eggs, one at a time, until the mixture is smooth. Droop by tablespoonfuls onto a shiny cookie sheet. Allow room for expansion. Bake at 425 degrees for 20 minutes. Reduce heat to 325 degrees and bake for 20 minutes longer, or until golden and crisp. Remove to cooling racks. Make a slit in each puff or cut off the top to spread cooling and drying. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Coffee-Almond Tortoni Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whipping cream 1/2 cup sugar -- divided 1 teaspoon vanilla extract 1/4 teaspoon almond extract 2 egg whites 1/4 cup almonds; finely chopped -- toasted 1/4 cup flaked coconut -- toasted 1 teaspoon instant coffee granules Combine whipping cream, 1/4 cup sugar, and flavorings in a medium mixing bowl; beat at high speed until soft peaks form. Beat egg whites (at room temperature) at high speed of electric mixer just until foamy. Gradually add remaining 1/4 cup sugar, 1 Tbl at a time, beating until soft peaks form. Fold in whipped cream mixture, 2 Tbl almonds, and 2 Tbl coconut; spoon half of mixture into 8 muffin cups lined with foil liners. Stir coffee granules into remaining half of tortoni mixture; spoon over whipped cream mixture in muffin cups. Sprinkle with remaining 2 Tbl almonds and 2 Tbl coconut. Cover tightly, and freeze for 8 hours. Remove frozen tortoni from muffin pans, and place in a zip-top heavy-duty plastic bag. Remove from freezer 15 minutes before serving. Makes 8. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cherry Filling For Pierogies Recipe By : Serving Size : 40 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups dark sweet cherries *or* red tart cherries 1 teaspoon lemon juice if sweet *or* sugar to taste if tart Wash, drain and pit cherries. Lightly press cherries in a strainer or colander to remove some juice. Place cherries in a medium bowl. If sweet cherries are used, sprinkle with lemon juice. If tart cherries are used, add sugar. Fill pierogi shells and process immediately, before juice is drawn out of fruit. Makes about 4 cups or enough to fill 40 to 45 pierogies.Recipe by Marianna Olszewska Heberle. Published in HPBooks "POLISH COOKING" ISBN 0-89586-272-7. Jeanne in Jersey, J.ZIOLA on GEnie - CBTN00C on *P* 09/21/92 Source: "Jeanne Ziola" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Berry Good Ice Cream Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Quart Berries -- ripe 2 Tablespoons Sugar 1 Recipe Good Ol' Vanilla Ice Cream -- see Recipe Stir sugar into cleaned and sliced berries. Let stand while preparing vanilla ice cream. Add berries to chilled vanilla base and freeze in churn according to manufacturer's instructions. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Banana Pudding Supreme Recipe By : Janis Alling, Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Box Vanilla Pudding Mix -- large 1 Carton Cool Whip. -- large 1 Can Eagle Brand Milk 6 Bananas 1 Box Vanilla Wafer Cookies Mix pudding according to directions on package. Stir in Eagle Brand milk. Fold in cool whip. Layer with bananas and wafers. Let set overnight. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Aunt Alice's Fruit Cobbler Recipe By : Alice Hale Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup self-rising flour 3/4 cup sugar 3/4 cup milk 1/2 pound butter fruit -- your choice Mix together flour, sugar and milk. cook fruit on stove and sweeten to taste. Melt butter in baking dish. Pour fruit in baking dish. Pour batter in center of fruit. Bake in oven about 30 to 35 minutes at 400 degrees. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Banana Ice Cream Recipe By : Janis Alling, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Bananas -- ripe Fresh Orange Juice -- from 3 oranges Fresh Lemon Juice -- from 3 lemons 3 Cups Whipping Cream 3 Cups Sugar 3 Cups Milk Blend bananas and orange juice in blender. Add remaining ingredients and put in ice cream churn. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Banana Mocha Ice Cream * Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium bananas, extra ripe -- peeled 4 eggs; clean -- uncracked 2 cups whipping cream 1 cup half & half 1 cup sugar 1/2 cup chocolate syrup 2 tablespoons instant coffee crystals 2 teaspoons vanilla 1/4 teaspoon ground cinnamon 1/8 teaspoon salt Slice bananas into blender; process until pureed (1-1/2 cups). Add eggs; process to blend. Pour banana mixture and remaining ingredients into ice cream freezer container. Stir until sugar dissolves and mixture is blended. Freeze according to manufacturer's directions. Makes 1-1/2 quarts. Yield: "1 1/2 quarts" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Almond Cream Crepes Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup sugar 3 tablespoons flour 3 tablespoons milk 1 egg 1 egg yolk 1 tablespoon butter 1 teaspoon vanilla 1/4 teaspoon almond extract 1/4 cup almonds -- grind/toast 24 mini crepes sweet chocolate squares -- shaved In small saucepan combine sugar and flour. Add milk and cook and stir until thickened and bubbly, then cook 2 minutes more. Beat egg and yolk together slightly; gradually stir in 1/2 of the hot mixture into eggs. Return all to saucepan. Cook and stir just to boiling. Remove from heat, beat smooth.Stir in remaining ingredients except chocolate; cool. Spread 1 tablespoon filling on unbrowned side of 24 mini crepes; fold in quarters. Place in ungreased pan and heat uncovered in 350 oven 10 minutes. Garnish with shaved chocolate - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bran Banana Bars Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/4 cup Big Chief golden brown sugar -- packed 1/2 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 1/2 teaspoons cinnamon 1 cup bran flakes -- crushed 1 cup skim milk 2 eggs 1 carrot -- shredded 1 ripe banana -- mashed 1/3 cup chopped walnuts Preheat oven to 375 degrees. Lightly grease 8 1/2" W 8 1/2" baking pan. In a medium bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon and cereal. Mix well. In a small bowl, combine milk, eggs, carrot, banana and walnuts. Add to dry ingredients. Bake for 25-35 minutes or until brown on top. Cut into 12 bars. Description: "Healthy, low-cal treats!" Source: "Monitor Sugar" S(Internet address): "http://www.monitorsugar.com/" Yield: "12 Bars" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Caramel Honey Apples Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Candies Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup packed brown sugar 1/2 cup butter or margarine 1/2 cup honey 1/4 cup heavy cream 1/4 teaspoon ground cinnamon 1/3 cup chopped nuts 6 small apples with sticks (4 to 6 oz. each) Combine all ingredients except apples and nuts in 2-quart saucepan. Cook over medium-high heat to 265:F; stir constantly. Remove from heat. Cool 5 minutes. Holding apple by stick, roll in hot honey mixture to coat; roll bottom of apple in nuts if desired. Place on waxed paper squares to cool. Repeat with remaining apples. Makes 5 to 6 apples. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Caramel Brownies Recipe By : Marian Hoffman, Whitman's Chocolate Cookbook Serving Size : 0 Preparation Time : 0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BROWNIE 1/4 cup butter or margarine 2 ounces unsweetened baking chocolate 2 eggs 1 cup sugar 1/2 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon vanilla 1/2 cup pecan halves CARAMEL SAUCE 1/4 cup butter or margarine 1/3 cup brown sugar 3/4 cup semisweet chocolate chips Preheat oven to 350 F. Lightly grease an 8" square pan. In small saucepan, melt 1/4 cup butter or margarine and chocolate over low heat. Set aside. In medium bowl, beat eggs until light. Beat in sugar, flour, salt and vanilla until blended. Stir in melted chocolate mixture; pour batter into prepared pan. Bake for 15 minutes. Meanwhile, prepare Caramel Sauce. In small saucepan, mix butter or margarine and brown sugar. Bring to boil, stirring constantly. Stir and simmer 1 minute. Remove brownies from oven and sprinkle evenly with pecans. Gently pour caramel sauce over brownies. Return pan to oven and bake 15 minutes longer, until caramel is bubbling. Remove brownies from oven and sprinkle with chocolate chips. As chocolate chips begin to melt, gently swirl with a knife. Cool completely before cutting. Chill to harden chocolate, if necessary. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cindy Lou Who's Favorite Whobilicious HERSHEY'S® Treats Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bag HERSHEY'S KISSES® Milk Chocolates -- (9 ounce) 1/2 cup shortening 3/4 cup Reese's® Creamy or Crunch Peanut Butter 1/3 cup granulated sugar 1/3 cup packed light brown sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla extract 1 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt Granulated sugar Heat oven to 350 F. Remove wrappers from chocolate pieces. In large bowl beat shortening and peanut butter until well blended. Add 1/3 cup granulated sugar; beat until light and fluffy. Add egg, milk and vanilla, beat well. Stir together flour, baking soda and salt; gradually add to peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately place chocolate piece on top of each cookie, pressing down so cookie cracks around the edges. Remove from cookie sheet to wire rack. Cool completely. Yield: "3 dozen" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Halloween Spiders Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Peanut butter 2 tablespoons Powdered sugar 2 tablespoons Graham cracker crumbs 2 tablespoons Coconut Licorice Raisins Mix peanut butter, sugar and crumbs together and form a ball. Divide the ball into 2 parts to form 2 balls, 1 slightly smaller than the other. Roll balls in coconut and place smaller ball on top of larger one. The smaller ball with be the head and the larger 1, the abdomen. Add 8 licorice legs and 8 raisin eyes. Makes 1 scary spider. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ginger-Date Wontons Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Appetizer Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 won-ton wrappers oil -- for frying FILLING 1/3 cup chopped walnuts 6 medjool dates -- pitted, coarsely chopped 3 tablespoons crystallized ginger -- chopped 1 tablespoon grated lemon rind 2 teaspoons butter -- softened Combine filling ingredients and mix well. To make each wonton, place 1 tsp filling in center of each wrapper; keep remaining wrappers covered. Brush edges of wrapper with water and fold wrapper in half to form a triangle. Pinch edges to seal. Pull the corners of the folded side together, moisten one corner, press to seal. Keep finished wontons covered. Heat oil to 360 at med-high heat. Deep fry until golden, turning occasionally, 2-3 min. Drain. Serve hot or cold. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cinnamon Rice Flan Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 1 cup cooked rice 1 cup milk 1 (14 ounce) c sweetened condensed milk 1 teaspoon vanilla extract 1 tablespoon sugar 1 teaspoon ground cinnamon Beat eggs in large mixing bowl. Add rice, milk, condensed milk, and vanilla; mix well. Pour into 8 greased individual custard cups. Combine sugar and cinnamon; sprinkle on top. Set cups in large baking pan; pour 1 inch hot water into pan. Bake at 350 degrees 40 to 45 minutes, or until knife inserted near center comes out clean. Serve warm or chilled. Source: "The Rice Council" S(Internet Address): "www.usarice.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crispy Easter Nests Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (7 ounce) ja marshmallow creme (about 2 cups) 1/4 cup creamy peanut butter 2 tablespoons butter or margarine -- melted 1 (5 ounce) ca chow mein noodles (about 3 cups) 1 cup chopped chocolate candies Combine marshmallow crhme, peanut butter and butter; mix until well blended. Add noodles and chopped chocolate candies. Drop by rounded tablespoonfuls onto greased cookie sheets; shape with greased fingers to form nests. Let stand until firm. Dust bottom of nests lightly with confectioners sugar, if desired. Filled with chocolate candies before serving. Description: "This is a fun activity for kids." Source: "Chocolate Manufacturers Association" S(Internet Address): "http://207.197.202.83/indexcur.html" Yield: "12 nests" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Easter Baskets Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/2 cup light corn syrup 1/3 cup water 1/4 cup butter or margarine 1 teaspoon salt 2 quarts warm popped popcorn Pipe cleaners 1 Small rib bon bows Green colored shredded coconut OR Shredded green cellophane Jelly beans Combine first five ingredients. Cook slowly to the crack stage (280-290 degrees Fahrenheit). Place popcorn in large buttered mixing bowl. Drizzle syrup over corn; stir just until corn is uniformly coated with syrup. Press a thin layer of popcorn mixture evenly over outside bottom and sides of buttered custard cups or small cereal bowls. Allow to cool. Remove from cups or bowls. Use pipe cleaners to make handles, attach a tiny ribbon bow to handles; fill baskets with green colored coconut or green cellophane and top with jelly beans. Source: "The Popcorn Institute" S(Internet Address): "http://www.popcorn.org" Yield: "4 baskets" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Classic Mexican Flan Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Desserts Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Sugar 1 can Sweetened condensed milk 1 cup Milk 3 Eggs 3 Egg yolk 1/2 teaspoon Almond extract 1 teaspoon Vanilla extract In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid. Remove from heat and pour into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens. Heat oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch. Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * African Banana Peanut Cake Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon baking soda 2/3 cup butter or margarine -- softened 3/4 cup sugar 2 eggs 4 large bananas -- very ripe (peeled, a 1 cup salted peanuts -- coarsely chopped Combine flour, baking powder, salt and baking soda. Cream softened butter and sugar until light and fluffy; beat in eggs. Add dry ingredients alternately with mashed bananas just until combined; stir in 1/2 cup chopped peanuts. Scrape into well-greased 9" W 5" loaf pan; sprinkle top evenly with remaining chopped peanuts. Bake in 350: degree F. oven 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; turn out of pan and cool completely. Wrap in plastic wrap or foil. Cake is best if served next day. Yields - 4 cups or 6 to 8 servings. Cuisine: "African" Source: "Turbana Corporation" S(Internet address): "http://www.turbana.com/index.html" Yield: "4 Cups" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Any Fruit Coffee Cake Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cup Fruit 1 Cup Water 2 Tablespoon Lemon juice 1 1/4 Cup Sugar 1/3 Cup Cornstarch 3 Cup All-purpose flour 1 Cup Sugar 1 Tablespoon Baking powder 1 Teaspoon Salt 1 Teaspoon Ground cinnamon 1/4 Teaspoon Mace 1 Cup Butter 2 Eggs -- Slightly beaten 1 Cup Milk 1 Teaspoon Vanilla 1/2 Cup Sugar 1/2 Cup All-purpose flour 1/4 Cup Butter 1/2 Cup Walnuts -- Chopped Preheat oven to 350 degrees. In a saucepan, combine choice of fruit and the water. Simmer, covered, about 5 minutes or until fruit is tender. Stir in lemon juice. Mix the 1 1/4 cups sugar and cornstarch; stir into fruit mixture. Cook and stir until thickened and bubbly. Cool. In a mixing bowl, stir together the 3 cups flour, 1 cup sugar, baking powder, salt, cinnamon, and mace. Cut in the 1 cup butter until mixture resembles fine crumbs. Combine eggs, milk, and vanilla. Add to flour mixture, mixing until blended. Spread half of the batter into a greased 9x13 baking pan or two 8x8 baking pans. Spread the cooled fruit mixture over the batter. Spoon the remaining batter in small mounds over the fruit mixture, spreading out as much as possible. Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle nut mixture over batter in pan. Bake 45-50 minutes for a 9x13 pan or 40-45 minutes for the two 8x8 pans, or until cake tests done. Cool. - - - - - - - - - - - - - - - - - - - NOTES : Recipe By: Better Homes and Gardens Cookboo Nutr. Assoc. : 0 * Exported from MasterCook * All American Peanut Butter Cookies (Criss Cross Cookies) Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- softened 1 cup creamy peanut butter 1/2 cup granulated sugar 1/2 cup brown sugar -- firmly packed 1/2 teaspoon vanilla extract 1 egg 1 1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Combine butter, peanut butter, sugars, vanilla and egg, beating until light and fluffy. Combine dry ingredients and add to butter mixture, blending thoroughly. Shape into 1-inch balls and place about 2 inches apart on a baking sheet. Flatten with fork tines in a criss cross pattern. Bake at 350 F for 10 minutes, or until lightly browned. Source: "Virginia Carolina Peanuts" S(Internet Address): "http://aboutpeanuts.com/" Yield: "4 Dozen" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Almond Mousse Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 4 eggs 1/4 cup sugar 1 package (6 oz.) semi-sweet chocolate pieces 1 teaspoon vanilla 1/2 teaspoon almond extract 2 tablespoons (2 to 3) slivered almonds In medium saucepan, stir together milk, eggs and sugar until thoroughly blended. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160F. Remove from heat. Stir in chocolate and flavorings until chocolate is melted. Spoon into 8 pot de creme cups or 1/4-cup dessert dishes. Sprinkle with almonds. Refrigerate several hours or overnight. MICROWAVE: In small bowl, stir together eggs and sugar until thoroughly blended. In 1-cup liquid measure, cook milk on full power until bubbles form at edges, about 2 1/2 minutes. Stir into egg mixture. Cook on 50% power, stirring every minute, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160F, about 3 to 4 minutes. Continue as above. Source: "California Egg Commission" S(Internet Address): "http://www.eggcom.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Frosty Fruit Pizza Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cake flour 6 tablespoons low-fat margarine 1 egg 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cream of tarter 1 cup sugar 8 ounces nonfat cream cheese -- softened 2 teaspoons pineapple juice 1 cup strawberries (14 large) 34 pieces pineapple 53 blueberries 1 kiwi 14 mandarin orange pieces Mix together flour, 1/2 cup sugar, margarine, egg, baking soda and salt. Press into a 12-inch round, greased pizza pan. Bake 10 minutes at 350 degrees. Cool in the refrigerator. Mix cream cheese, remaining sugar and pineapple juice. Spread over cooled crust. Slice strawberries, kiwi and pineapple (or other fruit of your choosing) into thick slices. Arrange sliced fruit and blueberries over the crust and filling. Cool thoroughly and cut into eight wedges for serving. Source: "Wheat Foods Council" S(Internet Address): "http://www.wheatfoods.org/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Apple Cheddar Crumble Recipe By : Serving Size : 6 Preparation Time : 0:15 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup flour 1/4 cup oatmeal 1/2 cup sugar 4 tablespoons butter -- softened 1/4 teaspoon cinnamon 1/4 teaspoon ground coriander 1/4 teaspoon nutmeg 4 tart apples -- peeled, cored and co Juice of one lemon 1 cup sharp Cheddar -- shredded Lightly mix flour, oatmeal, sugar, butter and spices until coarse and crumbly. Toss apples in lemon juice. Add sharp Cheddar cheese to apple mixture. Divide apple & cheese mixture evenly between six-1 cup oven proof dishes or custard cups. Top with flour mixture. Bake at 375F for 25-35 minutes. Source: "American Dairy Association" S(Internet Address): "http://www.ilovecheese.com/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * 'Light' Fudge Brownie Sundae Recipe By : Mott's AppleSauce label Serving Size : 9 Preparation Time : 0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1/2 cup cocoa -- unsweetened, non-fat 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup nonfat milk 1/4 cup applesauce 1 teaspoon vanilla extract 3/4 cup brown sugar 1 3/4 cups water -- hot 4 cups frozen yogurt -- vanilla non-fat Preheat oven to 350 F. Spray 8x8" pan with cooking spray. Combine flour, baking powder, and salt with 1/4 cup of the cocoa. Blend in applesauce, vanilla and milk. Spoon batter into pan. Combine brown sugar, 1/4 cup cocoa and hot water. Stir to blend. Pour over batter in pan. Bake for 40 minutes. Remove cake and cool in pan. Serve with a scoop of lowfat frozen yogurt and spoon chocolate sauce that has formed on the bottom over the brownie as a topping. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Applesauce Bread Pudding Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 16 ounce loa light style white bread 1 cup California Raisins 2 teaspoons ground cinnamon 2 cups skim milk 1 cup apple sauce 8 egg whites 1/2 cup firmly packed brown sugar 1 1/2 teaspoons vanilla extract Cut the sliced bread into 1/2-inch cubes. Toss with the raisins and cinnamon in a large bowl. Beat together the milk, applesauce, egg whites, sugar, and vanilla. Pour the mixture over the bread cubes and let stand 25 minutes. Heat the oven to 350. Spray an 8-inch square baking pan with nonstick cooking spray. Pour the bread mixture into the prepared pan and bake 35 to 40 minutes or until a knife inserted in the center comes out clean. Remove from the oven. Let cool 15 to 20 minutes and serve. serves 8 to 10. Source: "California Raisin Marketing Association" S(Internet Address): "http://www.calraisins.org/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cherry Almond Christmas Wreath Recipe By : Serving Size : 18 Preparation Time : 0:00 Categories : Fleischmann's Yeast Holiday Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 3 tablespoons sugar 1 package Fleischmann's. Active Dry or Rapid Rise Yeast 1/2 teaspoon salt 1/2 cup water 1/2 cup dairy sour cream 1/4 cup butter or margarine 1 egg 1/2 cup chopped red candied cherries ALMOND FILLING 1/2 cup almond paste (5 ounces) 1 egg white 1/2 cup blanched almonds -- toasted ICING 1 cup confectioner's sugar 2 tablespoons milk 1/4 teaspoon almond extract In large bowl combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat water, sour cream and butter until very warm (120: to 130:F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (With Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.) Prepare Almond Filling: Combine almond paste with 1 egg white. Beat with fork until blended. Stir in chopped, blanched almonds, toasted. Punch dough down. On lightly floured surface, roll dough to 9- W 16-inch rectangle. Spread filling to within 1/2-inch of edges; sprinkle with cherries. Roll up from long side as for jelly roll; pinch seam to seal. Form into ring and pinch ends to seal. Place ring, seam side down, on greased baking sheet. With sharp knife, cut slits, 3/4 through dough, at 1-inch intervals. Turn each section on its side. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375:F for 25 minutes or until done. Remove from baking sheet; cool on wire rack. Frost with Almond Icing. ____________________ Almond Icing: In small bowl combine confectioners' sugar with milk and almond extract. Beat with fork until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Coffee Cake" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Christmas Tree Surprise Recipe By : Serving Size : 19 Preparation Time : 0:00 Categories : Desserts Fleischmann's Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 2 tablespoons sugar 1 package Fleischmann's. Active Dry or Rapid Rise Yeast 1/2 teaspoon salt 1/2 cup milk 1/4 cup water 1/4 cup butter or margarine 1 egg -- at room temperature CHOCOLATE NUT FILLING 1 cup chocolate chips 1/4 cup chopped candied cherries 1/4 cup chopped pecans 1/4 cup chopped dates Confectioners' Sugar Icing (recipe follows) Chocolate Icing (recipe follows) Candied cherries -- optional In large bowl, mix 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and butter until hot to touch (125: to 130:F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 50 minutes.* Prepare Chocolate Nut Filling: In small bowl, combine chocolate chips, chopped candied cherries, chopped pecans and chopped dates. Variation: Replace cherries in filling with additional 1/2 cup chopped pecans. Punch dough down. Divide into 19 equal pieces. Flatten into 4-inch circles, making edges slightly thinner than centers. Place 1 tablespoon filling in center of each circle. Pull up edges and pinch to enclose filling. On lower third of greased baking sheet, arrange 5 buns in a row, seam-side down with edges touching. Build tree with additional rows of buns - 4 buns in second row, 3 buns in third row, 2 buns in fourth row and one for top of tree. To make trunk: arrange 2 rows of 2 buns each at bottom of tree. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake at 375: for 15 to 20 minutes or until done. Remove from pan; cool on wire rack. Frost top with Confectioners' Sugar Icing. Drizzle with Chocolate Glaze. Decorate with candied cherries, if desired. ____________________ To Make Confectioners' Sugar Icing: In small bowl, combine 1 cup confectioners' sugar, 1/2 teaspoon vanilla extract and 1 to 2 tablespoons milk. Beat until smooth. ____________________ To Make Chocolate Icing: Melt 1/2 cup (3 ounces) chocolate chips and 2 tablespoons butter in top of double-boiler over hot water. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 cake" - - - - - - - - - - - - - - - - - - - NOTES : *To save up to 50% rising time, use Fleischmann's. Rapid Rise Yeast. Follow directions except reduce first rise; cover kneaded dough and let rest on board 10 minutes. Proceed with recipe Nutr. Assoc. : 0 * Exported from MasterCook * Nutty Cheese Brulee Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Appetizers Cheese/eggs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces Brie Cheese -- rind removed OR 2 3/4 ounces Camembert Cheese -- rind removed 2 teaspoons Strawberry Ice Cream Topping 1 tablespoon Broken Pecan OR Walnuts Place the Brie or Camembert cheese in the center of a nonmetal plate or small shallow baking dish. Spoon the ice cream topping over the cheese. Sprinkle with pecans or walnuts. Micro-cook, uncovered, on 100% power about 15 seconds or till cheese begins to melt and lose its shape. Serve immediately with flat bread or unsalted crackers and apple or pear slices. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Quick Apple Crisp Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 (6 to 8) apples -- peeled and sliced 1/4 teaspoon nutmeg 1 stick ( 5 oz.) pastry mix 1/4 teaspoon cinnamon 1 cup brown sugar Place apples in greased, 8 inch square or round pan. Combine pastry mix (dry) with sugar and spices. Sprinkle over apples. Bake at 375 degrees for 25 minutes. Serve with ice cream or whipped topping. Source: "Virginia Apple Growers Association" S(Internet Address): "http://www.virginiaapples.org" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cannoli Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----for pasta----- 1 1/3 cup flour 1 tablespoon butter 1 pinch salt marsala wine 1/2 teaspoon sugar 1 egg white -- beaten 1 tablespoon grated orange or lemon rind oil -- for frying -----for filling----- 1 pound ricotta cheese 1 tablespoon candied citron -- or glaced 2 tablespoon miniature chocolate bits -- or fruit -- slivered shaved semi-sweet chocolate 2 tablespoon sugar PASTA: Combine flour, salt, sugar, citrus rind and butter and blend well. Add Marsala by the teaspoonful until dough is stiff. Chill for 2 hours. Roll dough on a lightly-floured board into a large rectangle. Cut into 4" squares. Wrap squares around cannoli tubes so that 2 corners fold over and two corners point outward. Brush the touching corners with egg white so that they will stick together. Deep fry in hot oil until golden. Cool and remove from tubes. Fill. Makes 10 to 12 cannoli. If you don't have cannoli tubes, make 2" diameter tubes out of heavy-duty aluminum foil and fold dough accordingly. FILLING: Combine all ingredients and fill the cannoli. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Apple Porcupine Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Tart apples 1 Cup Sugar 1 1/2 Cup Water 1 Jelly marmalade or... 1 Preserved fruit 1 Almonds -- Sliced Core and pare tart apples. For 6 apples, cook together for 5 minutes 1 cup sugar, and 1 1/2 cups water. Add apples, simmer until tender but not mushy. Baste often with syrup in pan. Drain, cool, fill with jelly, marmalade, or preserved fruit. Stick with bits of sliced almonds. Serve with whipped cream as a dessert. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Soup Recipe By : Marni Tuttle Serving Size : 0 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups light cream 5 1/2 ounce chocolate pudding 1/3 cup creme de cacao 2 tablespoons amaretto 1/2 cup toasted almond slivers or coconut shreds In a medium (3 quart) saucepan, combine 3 cups of the light cream and the package of chocolate pudding powder. Cook and stir over medium heat until mixture has come to a full boil. Remove from heat. Add the additional cream, Creme de Cacao and Amaretto. Heat with the chocolate. If to be served cold, chill in the refrigerator overnight or for at least 4 hours. Pour the cold soup into chilled bowls. Sprinkle toasted almonds or coconut over the surface and serve. To serve hot, present in heated bowls with either of the garnishes. Source: "The Searchble Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mocha Java Sorbet Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 1 ounce semi-sweet chocolate -- broken in 1/2 oz pie 2 cups sugar 1 1/2 cups brewed coffee -- full strength 6 ounces unsweetened chocolate -- broken into 1/2-oz pieces 1 teaspoon pure vanilla extract Heat the water, sugar, and coffee in a 2 1/2-qt saucepan over medium-high heat. Whisk to dissolve the sugar. Bring the mixture to a boil. Place the unsweetened and semisweet chocolate in a stainless steel bowl. Remove the boiling liquid from the heat and pour 1 cup over the chocolate. Allow to stand for 5 minutes. Vigorously whisk until completely smooth, about 3 minutes. Add the remaining hot liquid and whisk until smooth. Cool in an ice-water bath to a temperature of 40-45:, about 18-20 minutes. When cold, add the vanilla and stir to incorporate. Freeze in an ice cream freezer following the manufacturer's instructions. Transfer semi-frozen sorbet to a plastic container, securely cover the container, then place for several hours before serving. Serve within 2 days. Makes 2 quarts. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Orange Cheesecake And Strawberries Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----crust----- 1 cup finely crushed vanilla wafer 1 1/2 teaspoon ground cinnamon 1 tablespoon egg white vegetable-oil cooking spray -----cheesecake----- 16 ounce low-fat cottage cheese 8 ounce neufchatel cheese -- room temp 1/3 cup sugar 1 tablespoon flour 2 tablespoon orange juice 1 1/2 teaspoon grated orange zest 1 teaspoon vanilla 1 lg navel orange -- sectioned membranes removed 1 pint ripe strawberries -- slice thin Preheat oven to 350 F. Combine the vanilla wafer and cinnamon in a bowl. In a separate bowl, whisk the egg white until foamy, blend it into the crumbs with a fork. Spray a 9-inch springform pan with a vegetable-oil cooking spray. press the crumbs in an even layer in the bottom of the prepared pan. Bake 10 minutes. Cool. reduce the oven temperature to 300 F. In the bowl of a food processor, combine the cottage cheese, cream cheese, sugar, flour, orange juice, orange zest and vanilla extract until very smooth. Spoon into the prepared crust and smooth the top with a rubber spatula. Bake until set in the center, about 35-40 minutes. Cool in the pan. Refrigerate until cold. Loosen the sides of the cake with a small rubber spatula and remove the pan rim. Combine the orange sections and strawberries. Cut the cheesecake into thin wedges and spoon some fruit on each serving. Makes 12 servings with 137 calories per serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Almond-Filled Peaches Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Fruit Ragz Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 2/3 cup slivered almonds 2/3 cup coarsely crushed amaretti cookies 3 egg yolks 6 large ripe peaches -- sliced in half and peeled 1/2 cup dry white wine 1/2 cup water 2 tablespoons butter Preheat oven to 375 degrees F. In a medium bowl, thoroughly combine 1/2 cup sugar, almonds, crushed cookies, and egg yolks; set aside. Place peach halves in buttered 13 W 9-inch baking dish. Evenly spoon nut mixture onto peach halves; set aside. In a small saucepan, combine wine, water and 1/2 cup sugar; heat until sugar dissolves. Lightly spoon 1 teaspoon sugar syrup over each peach half; pour remaining liquid around peaches. Dot with butter and bake 40 minutes, basting occasionally. Serve warm or at room temperature. Source: "Ragz" S(Internet address): "http://www.eat.com/index.html" T(Baking Time): "0:40" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Holiday Cream Cheese Pound Cake Recipe By : Serving Size : 24 Preparation Time : 0:35 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 POUND CAKE 1 1/2 packages (12 ounces) cream cheese -- softened 16 tablespoons (2 sticks) unsalted butter -- softened 3 cups granulated sugar -- divided 6 eggs -- separated 3 cups cake flour 1/4 teaspoon salt 1 teaspoon vanilla 1 cup coarsely chopped glaceed mixed fruit 2/3 cup chopped toasted pecans CREAM CHEESE GLAZE 1/4 (2 ounce) pa cream cheese -- softened 1 cup powdered sugar 1 teaspoon (1 to 2) lemon juice or milk GARNISHES Glaceed fruit (i.e. cherries and pineapple -- halved, optional Pecan halves For Pound Cake Beat cream cheese and butter in large bowl until smooth; gradually beat in 2-1/2 cups sugar. Add egg yolks, one at a time, beating until light and fluffy after each addition. Mix in flour, salt and vanilla. Using clean beaters, beat egg whites in large bowl to soft peaks. Gradually add remaining 1/2-cup sugar and beat to stiff peaks. Stir 1/4 of the egg whites into batter. Fold batter into remaining egg whites. Fold in chopped glaceed fruit and pecans. Pour batter into greased and floured 12-cup fluted cake pan. Bake at 325 until toothpick inserted in center of cake comes out clean, about 1-1/2 hours. Cool on wire rack for 20 minutes. Invert cake onto wire rack and cool completely. For Cream Cheese Glaze Beat cream cheese, sugar and enough lemon juice to make glaze consistency. To assemble, drizzle cake with Cream Cheese Glaze and garnish with glaceed cherries and pecans. Refrigerate cake. Let stand at room temperature 1 to 1-1/2 hours before serving. Source: "American Dairy Association" S(Internet Address): "http://www.ilovecheese.com/" T(Cook Time): "1:30" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cashew Ice Cream Recipe By : Karen Cross Whyte Serving Size : 6 Preparation Time : 0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Teaspoon Agar -- granules Or 2 Tablespoons Agar -- flakes 2 1/2 Cups Water 3/4 Cup Cashew Butter 1/4 Cup Honey 1 Teaspoon Vanilla 1 Tablespoon Lemon Juice Put the agar and water in a saucepan and heat until agar granules are dissolved. Agar flakes may require simmering several minutes before they are ready; follow the directions on the jar. When agar water is ready, remove from the heat and cool to lukewarm. Put agar water and remaining ingredients into a blender and whip for one minute. Pour the mixture into an ice cream freezer. Following the freezer instructions, freeze until firm. Store ice cream in the refrigerator freezer until ready to serve. VARIATIONS: Omit one cup of water and add one cup of fruit pulp just before pouring into the freezer. Bananas, strawberries, or peaches make excellent fruit-flavored ice creams. For carob ice cream, add 1/4 cup carob flour. Add 1/2 cup chopped walnuts or pecans for a delicious flavor and a crunchy texture. Substitute any kind of nut or seed butter for cashew butter. Source: "The Original Diet (Raw Vegetarian Guide and Recipe Book)" Copyright: "Copyright 1977 Karen Cross Whyte" Yield: "1 Quart" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Layered Fruit Salad Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces peach slices in juice -- drained 2 cups Fresh blueberries 2 cups Fresh strawberries -- sliced 2 cups grapes 2 tablespoons Lemon juice 1 teaspoon Grated lemon rind 8 oz light cream cheese -- softened 1 cup Whipping cream 1/4 cup Powdered sugar 1/2 cup Walnuts -- chopped In a large glass bowl, layer fruit in order given. In a separate bowl, mix cream cheese, lemon juice and lemon rind. In another bowl, whip cream just until peaks form; add powdered sugar and whip to stiffpeaks. Fold cream cheese mixture and whipped cream mixture together. Spread over fruit and sprinkle with walnuts. Serve immediately or store, covered, in refrigerator. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Amaretto-Mascarpone Fondue Recipe By : Serving Size : 6 Preparation Time : 0:05 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups mascarpone cheese (about 12 ounces) 2 tablespoons granulated sugar 1 1/2 tablespoons amaretto flavored liqueur or espresso coff 1/2 teaspoon orange extract -- optional 1/2 teaspoon ground cinnamon 1/2 teaspoon nutmeg For dipping : Grilled or broiled peaches, nectarines and pears. In a small-size saucepan, heat mascarpone cheese over low heat, stirring constantly, until melted. Stir in sugar, amaretto and orange extract and heat 1 to 2 minutes. Transfer to a ceramic fondue pot and keep warm over a fondue burner. Sprinkle with cinnamon and nutmeg. The fondue may be served in the pot or individual warmed ramekins. Serve with grilled or broiled fruit. For grilled fruit : 9 firm ripe peaches, nectarines or pears 1/2 cup butter (1 stick), melted. Preheat grill or broiler. Cut fruit in halves and remove pits. Brush lightly with a little melted butter. Grill fruit over medium-hot coals just until heated through, 2 to 3 minutes on each side. Don't allow fruit to get too soft. The fruit may also be broiled 3 to 4 minutes, turning once. Source: "American Dairy Association" S(Internet Address): "http://www.ilovecheese.com/" T(Cook Time): "0:05" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Peanut Butter Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Chocolate Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Semi-sweet Chocolate Chips 1 tablespoon Light Corn Syrup 1 tablespoon Water 1/3 cup Creamy Peanut Butter 1/3 cup Sugar 3 tablespoons Light Corn Syrup 3 tablespoons Water 1/4 cup Chopped Peanuts 2 large Egg Whites 2 tablespoons Sugar 1 teaspoon Vanilla 1 cup Heavy Cream -- whipped Prepare the 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. Combine the chocolate chips, 1 tablespoon of light corn syrup and 1 tablespoon 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 tablespoons of corn syrup, and 3 tablespoons 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 tablespoons of sugar, 1 tablespoon 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Hazelnut Cake with Dried Cherries Recipe By : Serving Size : 50 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup hazelnuts 1 cup Dried cherries -- Chopped 3/4 cup Grand Marnier 3 Tablespoons Grand Marnier 15 ounces bittersweet chocolate -- chopped 1 2/3 cups sugar 2 Tablespoons sugar 5 large eggs -- separated 1 teaspoon vanilla extract 1 1/8 cups flour 14 ounces butter -- Room tempeture 2/3 cup water Heat oven to 350 degrees. Butter 1/2 sheet pan cover with parchment paper and butter paper. Toast Hazelnuts for about 15 minutes and then in cloth to remove skins. Chop nuts to make a 1/2 cup save remaining for garnish . Soak cherries in hot water then chop. Place in a bowl and add 3 T grand marnier. Melt 6 oz chocolate in a double boiler, stirring occasionally, until smooth. Let cool. Cream 6 oz butter and 1 cup sugar until fluffy about 5 minutes. Beat in yolks one at a time. beat in the cherries in cognac and the vanilla. Add flour and ground nuts and mix until well combined. Gently stir in the melted chocolate. Beat egg whites on medium speed until they mound slightly. Increase the speed to high and gradually beat in the 2 T of sugar. Continue beating until the whites hold soft peaks when the beaters are lifted. Fold in a third of the beaten egg whites into the cake batter to lighten it; then fold in the remaining Whites until just combined. Pour batter into the prepared pan and smooth the top. Bake the cake in the middle of the oven until the center springs back when lightly pressed with a finger, 35 to 40 minute. cool in the pan on a rack. Meanwhile for the Brandy syrup put the remaining 2/3 cup sugar and the water in a small sauce pan. Bring to a boil, stirring. Boil for 30 seconds. Pour the mixture into a and let cool. when cool stir in the remaining 1/3 cup cognac. For the chocolate glaze melt 9 oz chocolate with the remaining 8 oz of butter in a double boiler. Unmold the cake onto upside down sheet pan leaving the cake inverted. Brush the top and the sides of the cake with the syrup. Pour the glaze over the cake and spear evenly. Chill until set. Cut out 1 inch circles and garnish with chopped hazel nuts. Yield: "1 piece" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Angel Food Cake and Marinated Peaches Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups peeled, sliced fresh peaches 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cinnamon 1/4 cup peach schnapps 1 angel food cake Combine first 4 ingredients in a bowl; toss lightly. Cover and marinate in refrigerator 30 minutes to 4 hours. Serve over angel food cake. Serving Size: 1/2 cup peach mixture and 1 slice cake Source: "Cooking Light, June 1997, p.145" Copyright: ") Cooking Light" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Antique Apples Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cup Water 2 Regular tea bags 1 Cup Sugar 1 Pinch Cinnamon and ginger 2 Strips Lemon zest 3 Pound Apples -- Golden delicious 1/2 Cup Orange marmalade 2 Tablespoons Triple sec 4 Lemon slices -- For garnish Bring 4 cups of water to boil. Remove from heat add tea bags, sugar, spices and lemon zest. Let stand about 5 minutes. Peel, core, and quarter apples. Remove tea bags and bring liquid to boil again. Cook apples in liquid about 5 minutes or just til cooked through. Remove with slotted spoon and place in serving dish to cool. In small pan, combine marmalade and liqueur, bring to simmer, stirring well. Pour over apples, garnish with the quartered lemon slices. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Banana Boats for Camping Recipe By : Jo Anne Merrill Serving Size : 1 Preparation Time : 0:12 Categories : Chocolate Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 banana -- unpeeled Semisweet chocolate chips Miniature marshmallows Brown sugar Slit each banana lengthwise but not all the way through. Leave the skin on (do not peel). Put 1-2 teaspoons each of the marshmallows and chocolate chips in slit. Sprinkle lightly with brown sugar. Wrap tightly in foil, being sure to seal ends. Place on grill over campfire or coals, seam side up. Takes about 7 minutes to cook. - - - - - - - - - - - - - - - - - - - Serving Ideas: Fun to serve on camping trips or backyard grills. NOTES : This recipe is for 1 serving; make as many as you wish Nutr. Assoc. : 0 * Exported from MasterCook * Cinnamon Breakfast Cake Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cup Flour 4 Tablespoons Brown sugar 4 Teaspoons Baking powder 4 Tablespoons Shortening 1/2 Teaspoon Salt 1 Egg -- Well beaten 1/4 Cup Seedless raisins 1/2 Cup Milk 2 Tablespoons Sugar 1 Tablespoon Butter -- Melted 1 Teaspoon Cinnamon substitute Sift flour, measure, and sift with baking powder, and salt. Add brown sugar; cut in shortening with 2 spatulas. Add egg and sufficient milk to form a soft dough. Add raisins. Spread in well-oiled and floured cake tin. Pour melted butter over top of cake. Sprinkle with 2 tablespoons sugar and cinnamon. Bake in hot oven (435 F) 20-25 minutes. - - - - - - - - - - - - - - - - - - - NOTES : Mrs. Murray Nevin, Stoneboro, PA Nutr. Assoc. : 0 * Exported from MasterCook * Tiny Raisin Apple Loaves Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Bread Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup butter or margarine -- softened 2/3 cup sugar 2 eggs 3 tablespoons milk 1 teaspoon lemon juice 2 cups flour 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon soda 1 1/2 cups peeled grated apple 1 cup chopped raisins 1/2 cup chopped nuts Cream together butter, sugar and eggs until light and fluffy. Beat in milk and lemon juice. Sift together dry ingredients; stir into creamed mixture just until moistened. Stir in apple, raisins and nuts. Spoon batter into 3 greased 6 x 3-inch loaf pans. Bake at 350 degrees 40 to 45 minutes or until toothpick inserted in center comes out clean. Description: "Bake these fruity little loaves ... give as a gift in the loaf pans you baked them in." Source: "California Raisin Marketing Association" S(Internet Address): "http://www.calraisins.org/" Yield: "3 loaves" - - - - - - - - - - - - - - - - - - - NOTES : Batter may be baked in 1 (9 x 5-inch) loaf pan. Increase baking time to 1 hour Nutr. Assoc. : 0 * Exported from MasterCook * Hazelnut, Brie, and Apple Appetizer Recipe By : Serving Size : 20 Preparation Time : 0:00 Categories : Dundee Hazelnuts Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup roasted and chopped Oregon hazelnuts 4 ounces cream cheese -- room temperature 8 ounces Brie cheese (rind trimmed) -- room temperature 1 tart apple -- grated Blend well the cream cheese with the Brie cheese. Add the hazelnuts and apple; blend. Spread on melba toast or crackers. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Homemade Graham Crackers Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Hodgson Mill whole wheat flour 1 cup butter 1 cup brown sugar 1 teaspoon baking soda 1 teaspoon cream of tartar 1 egg -- slightly beaten 1/2 cup hot water (approx) Hodgson Mill unbleached white flour Preheat oven to 350 degrees. Cut butter into flour till coarse. Add sugar, soda, cream of tartar, egg and enough hot water to make dough that can be rolled like pastry. Roll 1/8 - 1/4 inch thick on a board sprinkled with a little white flour. Cut into 3 inch squares. Place on an ungreased baking sheet. Bake 15 - 20 minutes. Cool on rack. Brush tops with butter. Source: "Hodgson Mill" S(Internet Address): "http://www.hodgsonmill.com/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mexican Churros Recipe By : Jo Anne Merrill Serving Size : 24 Preparation Time : 0:40 Categories : Pastry Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Canola oil 1 cup water 1/2 cup margarine 1/4 teaspoon salt 1 cup all-purpose flour 3 eggs 1/4 cup sugar 1/4 teaspoon ground cinnamon Heat water, margarine and salt to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs all at once and continue beating until smooth. Heat oil to 1-1/2 inch depth in heavy skillet to 360 degrees. Spoon the dough into a decorator's tube with large star tip for authentic looking churros. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once; about 2 minutes on each side. Drain. Mix sugar and cinnamon in brown paper bag. Shake the churros in the sugar mixture. Description: "Churros, or Crullers, are to the Spanish and Mexicans what doughnuts are to Americans for coffee breaks." - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Peppermint Rice Cloud Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked rice 1 1/2 cups miniature marshmallows 1 cup low-fat milk 1/3 cup crushed peppermint candy 1 teaspoon vanilla extract 1 cup heavy cream -- whipped 1 9 inch prepared chocolate crumb crust 1/4 cup fudge sauce -- warmed Combine rice, marshmallows, milk and candy in 2-quart saucepan. Cook over medium heat or until thick and creamy, stirring constantly. Remove from heat; stir in vanilla. Cool completely. Fold in whipped cream. Spoon into chocolate crust. Refrigerate at least 3 hours. To serve, drizzle with fudge sauce. Source: "The Rice Council" S(Internet Address): "www.usarice.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Coconut Tea Ice Cream Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : 8/28-9/3 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Stash Lemon Spice tea bags 1/2 teaspoon allspice 1 cup boiling water 1 cup evaporated milk -- scalded 3 eggs -- separated 1 1/2 cups sugar 1/4 teaspoon salt 1 tablespoon lemon juice 2 teaspoons grated lemon rind 1 cup heavy cream 1 cup coconut finely chopped Put tea bags and allspice in bowl. Pour boiling water over tea, immediately add scalded milk. Brew tea mixture 5 minutes. Cool to room temperature. Beat egg yolks, 1 cup sugar, and salt. Add cooled tea mixture and cook in double boiler until thickened, stirring constantly. Cool. Add lemon juice and rind. Beat egg whites until stiff and beat in remaining sugar. Whip cream until thick enough to hold a soft peak. Fold egg whites and whipped cream into tea mixture, put in freezer. When 1/2 frozen, stir in coconut. Freeze until firm. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pineapple With Cream Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pineapple Icing sugar 250 ml double cream vanilla sugar 2 heaped spoonfulls of desiccated coconut (cachaca, jamaican rum, or vodka) 1. Peel the pineapple and slice into thin slices. 2. If you like to use any of the alcohol, sprinkle it on the slices and leave to stand for 30 minutes 3. Beat the double crème with the vanilla sugar and add the desiccated coconut. 4. Heat the grill. 5. Sprinkle the slices with icing sugar and brown under grill. 6. Serve with the coconut cream. - - - - - - - - - - - - - - - - - - - Per serving: 231 Calories (kcal); 2g Total Fat; (7% calories from fat); 2g Protein; 58g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Mango Ice Cream Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ripe mangoes 1 liter whole milk 1 teaspoon lime juice 4 tablespoons ground sugar or as desired -- (4 to 5) 115 ml whipped cream Peel, stone and cut mangoes into pieces and puree in a blender. Boil milk until it thickens to half its volume. Cool, mix in mango puree and sugar. Pour into the ice tray and cover with aluminum foil or waxed paper and freeze partially. Then take it out, beat well and mix in cream and 1 teaspoon lime juice. Freeze until set. - - - - - - - - - - - - - - - - - - - Per serving: 202 Calories (kcal); 21g Total Fat; (93% calories from fat); 1g Protein; 2g Carbohydrate; 80mg Cholesterol; 22mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * After-Dinner Mint Brownies Recipe By : Serving Size : 45 Preparation Time : 0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 squares unsweetened chocolate 2 3/4 cups sugar 1 cup dark corn syrup 1 teaspoon vanilla butter -- softened 2 cups all-purpose flour 1/4 teaspoon salt 6 eggs 1 1/2 cups walnuts -- coarsely chopped 2 cups confectioner's sugar 2 tablespoons milk 1/4 teaspoon peppermint extract green food coloring Chocolate Glaze Preheat oven to 350F. Grease 15 1/2"x10 1/2" jelly-roll pan. In heavy 2-quart saucepan over low heat, heat unsweetened chocolate squares until melted and smooth, stirring frequently. In large bowl, with mixer at low speed, beat sugar, corn syrup, vanilla and 1 cup butter or margarine just until blended. Increase speed to high;beat until light and fluffy. Reduce speed to low; add flour, salt, and eggs;beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes. At low speed, beat in melted chocolate until blended. With spoon, stir in walnuts. Evenly spread batter in pan. Bake 40 to 45 minutes until toothpick inserted in center comes out clean. Cool brownies in pan on wire rack. When brownies are cool, prepare mint butter-cream frosting: In large bowl, with mixer at low speed, beat confectioners' sugar, milk, peppermint extract, and 6 tablespoons butter until smooth. Stir in enough green food coloring to tint a pretty green. Evenly spread frosting over cooled brownies. Refrigerate while preparing Chocolate Glaze. Prepare Chocolate Glaze; spread over frosting to completely cover top. Refrigerate until glaze is set, about 1 hour. Cut brownies lengthwise into 3 strips; cut each strip crosswise into 15 bars. CHOCOLATE GLAZE: In heavy 2-quart saucepan over low heat, heat 3 squares unsweetened chocolate, 1 square semisweet chocolate, 4 tablespoons butter and 2 teaspoons dark corn syrup until chocolate melts and mixture is smooth, stirring frequently. Remove saucepan from heat; stir frequently until glaze cools slightly. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Brownie Bottom Bourbon Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Brownie mix 5 Egg yolks 3/4 cup Sugar 1 package Unflavored gelatin 1/4 cup Cold water 1/2 cup Bourbon 3 cups Heavy cream Bake 1 brownie mix according to directions, but bake a few minutes less, in the bottoms of 2 pie tins. Beat egg yokes until thick and lemon colored. Slowly beat in sugar. Soften gelatin in cold water and add 1/3 of the bourbon. Heat this mixture of bourbon over boiling water until gelatin dissolves. Pour into yolks and stir briskly. Add remaining bourbon. Whip 1-cup of cream and fold into mixture. Pour filling into brownie crust and chill 4 hours. Top with remaining cream whipped with a pinch of salt & sugar to taste. Sprinkle shaved chocolate on top. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Applesauce Meringue Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Desserts Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Applesauce 1 tablespoon Lemon Juice 4 Egg Yolks 4 Egg Whites 8 tablespoons Sugar 1/2 teaspoon Vanilla Grated Rind of 1 Lemon Preheat oven to 300 deg F. Combine applesauce, lemon juice and rind. Beat in egg yolks and pour into baking dish. In separate bowl, beat egg whites until peaks form. Gradually add sugar while continuing to beat. Add vanilla. Mix approx. 1/4 of meringue through applesauce and spoon remaining meringue on top. Bake 15 minutes. Good hot or cold. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lemon Meringue Pie Recipe By : Elizabeth Powell Serving Size : 6 Preparation Time : 1:00 Categories : Desserts Pies & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- separated 1/4 cup fresh lemon juice 1 tablespoon lemon zest -- grated 3 tablespoons all-purpose flour 1 cup sugar 2 tablespoons butter 1 1/4 cups boiling water 1 pie crust (9-inch) 3 tablespoons sugar In a heavy saucepan, beat egg yolks with lemon juice and zest. Place under low heat. Beat in flour, 1 cup sugar, and butter. Add boiling water, cook and stir until mixture thickens. Pour into prepared pie crust. Beat egg whites until stiff, but not dry. Gradually add 3 tablespoons sugar. Spread over filling. Bake at 450 degrees until meringue is browned. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Mint Layer Cake Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Cakes/choc. Candies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Nestles Mint-Chocolate Chips 1 1/4 cups Water -- divided 2 1/4 cups Unbleached Flour 1 teaspoon Salt 1 teaspoon Baking Soda 1/2 teaspoon Baking Powder 1 1/2 cups Brown Sugar -- firmly packed 1/2 cup Butter -- softened 3 large Eggs CAKE: Preheat oven to 375 degrees F. In a small saucepan, combine mint-chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes. In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alternately with remaining 1 cup of water. Pour into 2 greased and floured 9-inch round baking pans. Bake at 375 degrees F for 25 to 30 minutes, or until cakes test done. Cool completely on wire racks. Fill and frost with Chocolate Mint Frosting. Garnish as desired. CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.) GARNISHES: Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center. To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fluffy Frozen Peanut Butter Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3 ounce pack cream cheese -- softened 1 cup confectioners sugar 1/3 cup creamy peanut butter 1/2 cup milk 1 8 ounce cont frozen whipped topping 1 9 inch graham cracker or cookie crumb pie 1/4 cup chopped roasted peanuts Whip cheese until light and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Fold in topping. Pour into pie shell. Sprinkle with chopped peanuts. Freeze and serve. If not used same day, wrap in airtight freezer wrap after pie is frozen. Source: "Virginia Carolina Peanuts" S(Internet Address): "http://aboutpeanuts.com/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Frozen Graham Custard Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Desserts Londontowne Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs 1/2 cup Sugar 1 teaspoon Vanilla 2 teaspoons Lemon juice 1 1/3 cups Evaporated milk -- chilled 3/4 cup Graham cracker crumbs Grease refrigerator freezing tray thoroughly. Coat sides and bottom of tray with half the graham cracker crumbs, reserving the remainder for topping. Beat eggs. Add sugar and vanilla. Continue beating until sugar is dissolved. Add lemon juice to chilled milk and whip until stiff. Fold in egg mixture, pour at once into freezing tray and sprinkle remaining cracker crumbs over top. Freeze until firm. Cut into squares. Source: "Mrs. H. Alexander Perry" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Almond Cakes Recipe By : Serving Size : 28 Preparation Time : 0:00 Categories : Cooking Light 1994 Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup blanched almonds 1 1/3 cups sugar 1 cup all-purpose flour 1 teaspoon rose water -- (optional) 3 egg whites Vegetable cooking spray Place almonds in food processor, and process until finely ground. Add sugar and flour; process until blended. Add rose water and egg whites; process until well-blended (the mixture will be very thick). With floured hands, shape the dough into 28 balls, and place 2 inches apart on baking sheets coated with cooking spray. Bake at 325 degrees for 28 minutes or until crisp on the outside and soft on the inside; cool on racks. (serving size: 1 cookie) Source: "Cooking Light, Nov/Dec 1994, page 105" Copyright: ") Cooking Light" Yield: "28 cookies" - - - - - - - - - - - - - - - - - - - NOTES : The original version of these cookies called for 2 cups of almonds. We replaced 1 cup with flour for a healthier, but still delicious, alternative Nutr. Assoc. : 0 * Exported from MasterCook * Breakfast Raisin-Banana Tortilla Roll-Up Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Breakfast & Brunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 flour tortillas (8-inch) 1 cup peanut butter 2 medium bananas -- sliced 6 tablespoons California raisins For each sandwich, spread 1 side of 1 tortilla with 1/4 cup peanut butter. Cover with half of 1 sliced banana and sprinkle with 1-1/2 tablespoons raisins. Roll tortilla up tightly; cut in half to serve. Repeat to make 3 more sandwiches. Sandwiches can be made up to 12 hours in advance, wrapped tightly in plastic wrap and refrigerated. Source: "California Raisin Marketing Association" S(Internet address): "http://www.calraisins.org/" - - - - - - - - - - - - - - - - - - - NOTES : The following mixture can be substituted for the peanut butter. In bowl mix 8 ounces cream cheese, softened, with 2 teaspoons honey and I teaspoon grated orange peel Nutr. Assoc. : 0 * Exported from MasterCook * Best-Ever Raisin Sour Cream Pie Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 2 tablespoons cornstarch 1/4 teaspoon salt 2 eggs -- beaten 2 cups sour cream 1 cup raisins 2 tablespoons lemon juice 1 Baked 9-inch pie shell or crumb crust In top of double boiler, blend together sugar, cornstarch and salt. Combine with beaten eggs, 1-1/2 cups sour cream, raisins and lemon juice. Cook and stir over hot water until thick. Pour into baked pie shell. When cool top with remaining 1/2 cup sour cream. Chill several hours. Source: "California Raisin Marketing Association" S(Internet address): "http://www.calraisins.org/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Creamy Rice Pudding Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked rice 3 cups milk 1/2 cup sugar 3 tablespoons butter or margarine 1 teaspoon vanilla extract Combine rice, milk, sugar and butter. Cook over medium heat until thickened, about 30 minutes, stirring often. Add vanilla. Pour into serving dish. Serve hot or cold. Source: "The Rice Council" S(Internet Address): "www.usarice.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Honey Zucchini Bread Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Breakfast/ Brunch Sweet Breads and Coffee Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 3/4 cup honey 3 tablespoons vegetable oil 1 teaspoon vanilla 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon grated orange peel 1/2 teaspoon baking soda 1/2 teaspoon ground ginger 1/4 teaspoon salt 1 1/2 cups grated zucchini 1/2 cup sunflower seeds Beat egg slightly in large bowl. Add honey, oil and vanilla; mix well. Combine flour, baking powder, orange peel, baking soda, ginger and salt in medium bowl. Add flour mixture, zucchini and sunflower seeds to honey mixture; mix until well blended. Spoon batter into well greased 9 W 5 W 3-inch loaf pan. Bake at 325:F about 1 hour or until wooden pick inserted near center comes out clean. Cool 10 minutes in pan; remove from pan and cool completely. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Hazelnut Toffee Recipe By : Serving Size : 24 Preparation Time : 0:00 Categories : Candies Dundee Hazelnuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 1 cup granulated sugar 3 tablespoons water 1 tablespoon light corn syrup 1/3 cup chopped Oregon hazelnuts 6 squares semisweet chocolate (6 to 8 squares) 2/3 cup finely chopped Oregon hazelnuts Melt butter in saucepan. Add sugar, water and corn syrup. Cook to 290: or until a small amount forms a brittle thread in cold water. Remove from heat. Stir in chopped hazelnuts. Spread evenly on buttered baking sheet. Melt chocolate over hot water. Break toffee into small pieces and coat with chocolate, then roll in finely chopped hazelnuts. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Coffee Coffeecake With Espresso Glaze Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -------CAKE------- 2 Cup Flour 1 Teaspoon Baking powder 1/2 teaspoon Baking soda 1/4 teaspoon Salt 3/4 Cup Unsalted butter -- softened 1 Cup Sugar 2 Large Eggs 2 Teaspoon Vanilla 1 Cup Sour cream 2 Tablespoon Instant espresso dissolved in.... 1 Tablespoon Hot water ----------GLAZE---------- 3 Tablespoon Strong brewed coffee 1 1/2 Teaspoon Instant espresso powder 3/4 Cup Confectioner's sugar Into a bowl, sift together the flour, baking powder, soda, and salt. In another bowl with an electric mixer, cream the butter, and add the sugar gradually, beating, and beat the mixture until it is light and fluffy. Add the eggs, one at a time, beating well after each. Beat in the vanilla. Add the flour mixture alternately with the sour cream, beginning and ending with flour, and blending the batter after each addition. Transfer about a third of the batter to another bowl and stir in the espresso mixture, stirring until the batter is well combined. Spoon half the plain batter into a well-buttered 8-inch bundt pan, spreading it evenly. Spoon the coffee batter over the plain, spreading it evenly and spoon the remaining plain batter on top, spreading it evenly. Bake the cake in the middle of a preheated 350F oven for 55-60 minutes, or until it is golden and a tester comes out clean. Let it cool in the pan on a rack for 30 minutes. Invert the cake onto the rack and let it cool completely. In a bowl, stir together 2 Tbsp of brewed coffee and the espresso powder, stirring until the powder has dissolved. Sift the confectioners. sugar and add it, stirring until it is combined well. If necessary, add more coffee to obtain a pourable consistency. Pour the glaze over the coffeecake and let the cake stand for 10 minutes or until the glaze has set. Serve warm. - - - - - - - - - - - - - - - - - - - NOTES : A 1989 Gourmet Mag. favorit Nutr. Assoc. : 0 * Exported from MasterCook * Golden Gate Carrot Cake Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 teaspoons baking soda 2 teaspoons cinnamon 1/2 teaspoon salt 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 1 8 ounces small can crushed pineapple -- well drained 4 cups (4-6) grated carrots 1 cup chopped walnuts 11 cup grated coconut 1 1/2 cups golden raisins -- coarsely chopped BUTTERMILK GLAZE 1 cup sugar 1/2 teaspoon baking soda 1/2 cup buttermilk 1 tablespoon light corn syrup 1/2 cup (1 cube) butter or margarine 1 teaspoon vanilla Buttermilk Glaze: Mix sugar, soda, buttermilk, corn syrup and butter in saucepan. Bring to a boil and boil 5 minutes. Remove from heat and add vanilla. Sift first four ingredients together. Beat eggs; add oil, buttermilk, sugar and vanilla. Blend well. Add to dry ingredients, mixing thoroughly. Stir in pineapple, carrots, nuts, coconut and raisins. Pour into greased and floured 13 x 9-inch pan. Bake at 350 degrees for 55 minutes, or until toothpick inserted in center comes out clean. Slowly pour glaze over hot cake until it is absorbed. Source: "California Raisin Marketing Association" S(Internet address): "http://www.calraisins.org/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hippity Hoppity Popcorn Bunnies Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 quarts popped popcorn 1 teaspoon pure vanilla extract GLAZE 2 cups sugar 1 1/2 cups water 1/2 cup light corn syrup 1/2 teaspoon salt 1 teaspoon vinegar MATERIALS 24 large gumdrops Wooden picks Candies (Lifesavers and licorice drops) 2 black licorice strings Keep popcorn warm in a 300-degree Fahrenheit oven. In a heavy medium saucepan, combine sugar, water, corn syrup, salt and vinegar. Bring to a boil, stirring until sugar dissolves; clip candy thermometer to pan. Cook syrup to 250 degrees (hard-ball stage); remove from heat and add vanilla. Pour syrup in thin stream over popcorn, tossing to coat kernels evenly. Butter or dampen hands: quickly shape glazed popcorn into 7 or 8 egg-shaped forms for bunny bodies, about 6 inches long each. With a rolling pin, roll 15 to 16 gumdrops on a sugared board until flat. Cut 7 or 8 pairs of rabbit ears from gumdrops; insert wooden picks at one end and stick 1 pair into head end of each popcorn bunny. Use Lifesavers or licorice drops for eyes, gumdrop "trimmings" for noses and mouths, and several short pieces of licorice strings for whiskers; attach to bunny faces with a little hot corn syrup. For tails, secure remaining gum drops to bunnies with wooden picks. Source: "The Popcorn Institute" S(Internet Address): "http://www.popcorn.org" Yield: "8 bunnies" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Holiday Honey Doughnuts Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 ounce pa active dried yeast 2 tablespoons warm water (105 degrees to 115 degrees F) 2 tablespoons honey -- kosher 2 cups flour 1/2 teaspoon salt 2 tablespoons butter -- softened 1 egg -- beaten 1/4 cup milk vegetable oil HONEY NUT FILLING 1/4 cup chopped dried apricots 1/4 cup chopped apples 1/4 cup chopped walnuts 2 tablespoons honey -- kosher Dissolve yeast in warm water; stir in honey. Combine flour and salt; blend butter. Add yeast mixture, egg and milk to form a soft dough. Beat well and knead 5 minutes on a greased baking sheet. Cover and let rise in a warm place about 1 hour or until doubled in bulk. Deep-fry in 350 degrees F oil 2 to 3 minutes or until browned on both sides; turn dough over halfway through cooking time. Drain on paper towels. Slit one side of doughnut and fill each with 2 to 3 teaspoons Honey Nut Filling. Honey Nut Filing: Combine 1/4 cup each chopped dried apricots, apples and walnuts; stir in 2 tablespoons honey and mix well. Makes 3/4 cup Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "12 doughnuts" - - - - - - - - - - - - - - - - - - - Serving Ideas: Serve with honey to drizzle on filled doughnuts. Nutr. Assoc. : 0 * Exported from MasterCook * Pumpkin Cookies Recipe By : Serving Size : 36 Preparation Time : 0:00 Categories : Cookies Gluten Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Baking soda 1 teaspoon Baking powder (GF) 1 teaspoon Cinnamon 1 cup Rice flour 3/4 cup Potato starch flour 1/2 cup Shortening 3/4 cup White sugar 1 teaspoon Vanilla 1 cup Pumpkin 1/2 cup Nuts Preheat oven to 350 F. Sift dry ingredients together. Cream shortening and sugar. Add vanilla and pumpkin. Add dry ingredients and nuts. Beat until smooth. Shape cookies into 1" balls and place on a greased cookie sheet. Press flat with fork. Bake for 9 to 12 minutes. S(Internet Adress): "http://soar.berkeley.edu/recipes/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Strawberry Brie Bites Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Appetizer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Bays English Muffins -- split 1/2 cup strawberry preserves 1 1/2 cups strawberries -- sliced 1/2 ounce Brie cheese -- rind removed 1/2 cup sliced almonds -- toasted Preheat oven to broil. Lightly toast muffin halves; cut each diagonally into thirds and arrange on foil-lined baking sheet. Spread preserves over muffins; top with strawberries. Thinly slice cheese; cut into pieces to fit over each muffin third. Broil 4 to 5 inches from heat source 1 to 2 minutes or until cheese is melted; sprinkle with almonds. Serve immediately. Source: "Bays Corporation" S(Internet Address): "http://www.bays.com" Yield: "2 dozen" - - - - - - - - - - - - - - - - - - - NOTES : Brie bites may be prepared up to 30 minutes before broiling Nutr. Assoc. : 0 * Exported from MasterCook * Filled Berlin Doughnuts (Bismarks) Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Breads Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Active Dry Yeast OR 1 tablespoon Bulk Active Dry Yeast 1/4 cup Warm Water -- (110-115 Deg F) 1/2 cup Sugar 1 teaspoon Salt 1/3 cup Butter OR Regular Margarine 1 tablespoon Orange Juice 2 teaspoons Rum Extract 1 cup Milk -- scalded Unbleached Flour -- up to 4 cups 2 large Eggs -- well beaten Fat For Deep Frying -- heated to 375 degrees F Jam OR Jelly Soften the yeast in the warm water and let stand for 5 minutes or until it "blooms" or proofs. Put a half cup of sugar, the salt, butter, orange juice and rum extract in a large bowl. Pour the scalded milk over the ingredients in the bowl. Stir until the butter is melted. Cool to lukewarm. When cool, blend in 1 cup of the unbleached flour and beat until smooth. Stir in the yeast and add about half of the remaining flour, beating until smooth. Beat in the eggs. Then beat in enough of the remaining flour to make a SOFT dough (should be slightly sticky and light in weight). Turn the dough out onto a lightly floured board and let rest for 5 to 10 minutes. Knead until smooth and elastic (about 8 to 10 minutes). Form into a ball and put into a greased bowl, turning to grease the top of the ball of dough. Cover and let rise in a warm draft free place until doubled in bulk. Punch the dough down, kneading lightly to remove all of the air pockets, and turn the dough out onto a lightly floured surface. Roll to 1/2-inch thickness. Cut the dough into rounds using a 3-inch biscuit or cookie cutter. Cover with waxed paper and let rise on the rolling surface away from drafts and direct heat, until double in bulk, (30 to 45 minutes). About 20 minutes before frying, heat the fat. Fry the doughnuts in the heated fat. Put only as many doughnuts at one time as will float uncrowded in a single layer deep in the fat. Fry 2 to 3minutes or until lightly browned; turn the doughnuts with a fork or tongs, being careful not to pierce the doughnut, when they rise to the surface. Do this several times during the cooking. Lift from the fat, draining for a few seconds over the fat before removing to absorbent paper toweling. Cool. Cut a slit through the center in the side of each doughnut. Force about 1/2 teaspoon of jam or jelly into the center and press lightly to close the slit. (A pastry bag and tube may be used to force the jelly or jam into the slit.) Shake 2 or 3 bismarks at one time in a bag containing granulated or powdered sugar. (Your choice.) Shake lightly to remove the excess sugar. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Citrus Sponge Pudding Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Cooking Light 1994 Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup 1% low-fat milk 1/2 cup pineapple juice 1/3 cup fresh lemon juice 2 tablespoons margarine -- melted 1 teaspoon grated lemon rind 1 teaspoon grated orange rind 3 egg yolks 3/4 cup sugar 1/3 cup all-purpose flour 1/4 teaspoon salt 3 egg whites Vegetable cooking spray 1 teaspoon powdered sugar Combine first 7 ingredients, stirring with a wire whisk; set aside. Combine sugar, flour, and salt in a large bowl. Gradually add the milk mixture, stirring well (batter will be thin). Beat egg whites (at room temperature) at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg whites into batter; gently fold in remaining egg whites. Pour batter into a 1-1/2 quart casserole dish coated with cooking spray. Place casserole dish in an 8-inch square baking dish, and add hot water to baking dish to a depth of 1 inch. Bake at 350 degrees for 50 minutes or until golden brown. Sprinkle with powdered sugar. Source: "Cooking Light, October 1994, page 95" Copyright: ") Cooking Light" - - - - - - - - - - - - - - - - - - - Serving Ideas: Serve warm or chilled. NOTES : As it bakes, this dessert forms two layers: a creamy pudding nestled beneath a spongy cake top Nutr. Assoc. : 0 * Exported from MasterCook * Gingerbread Cookie Houses Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 4 teaspoons baking soda 5 teaspoons ground cinnamon 6 teaspoons ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 cup margarine -- softened 3/4 cup firmly packed light brown sugar 3/4 cup light molasses 2 large eggs 1 (12 ounce) b jelly beans Preheat oven to 350 F In a large bowl, combine flour, baking soda, cinnamon, ginger, cloves and nutmeg; set aside. In a large bowl, beat margarine and sugar with electric mixer at medium speed. Beat in molasses and eggs. Gradually blend in flour mixture. Divide dough in half; wrap and chill for several hours or overnight. Roll out small amount of dough, 1/8-inch thick, onto well-greased and floured baking sheets. Cut dough with desired 3 or 4-inch cookie house stencils. Remove scraps and re-roll. Decorate each cookie with jelly beans. (Cookies may be decorated with jelly beans after baking by attaching beans using a small dab of prepared frosting.) Bake for 8 to 10 minutes or until done. While cookies are still warm, poke hole in top edge for handing. Cool completely on wire racks. Store cookies in covered containers. Description: "This is a fun activity for kids." Source: "Chocolate Manufacturers Association" S(Internet Address): "http://207.197.202.83/indexcur.html" - - - - - - - - - - - - - - - - - - - Serving Ideas: Table top idea: Two cookies tied together with ribbon for st Nutr. Assoc. : 0 * Exported from MasterCook * Mandel-Halbmonde (Almond Crescents) Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Cookies German Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Butter OR Margarine 3/4 cup Sugar 1 teaspoon Vanilla Extract 1 1/2 teaspoons Almond Extract 2 1/2 cups Unbleached Flour 1 cup Almonds -- ground Confectioners' Sugar Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 tablespoon of dough for each, shape into logs and bend into crescents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crescents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Yield: "3 Dozen Cookies" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0