OTHER DESSERT RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALMOND CRESCENTS (12-15-92) (1:14) MSB 1/2 POUND BUTTER 2 CUPS SIFTED ALL-PURPOSE FLOUR 1/2 TEASPOON CINNAMON 1/3 CUP POWDERED FRUIT SUGAR 1 TEASPOON VANILLA 1 CUP FRESHLY GROUND BLANCHED ALMONDS CREAM THE BUTTER UNTIL VERY AIRY. SIFT THE FLOUR AND CINNAMON TOGETHER AND ADD TO THE BUTTER WITH THE REMAINING INGREDIENTS. WORK INTO A DOUGH BY MIXING AT LOW SPEED FOR A FEW SECONDS AND THEN BY WORKING WITH HANDS. WRAP WELL AND REFRIGERATE FOR 1/2 HOUR. LET THE DOUGH RETURN TO ROOM TEMPERATURE BEFORE ROLLING. PREHEAT CONVECTION AT 300 DEGREES FOR 8 MINUTES. ROLL THE DOUGH TO 1/4 INCH THICKNESS. CUT INTO STRIPS ABOUT 3/4 INCH BY 2 1/2 INCHES AND FORM INTO CRESCENT SHAPES. BAKE ON UNGREASED OVEN TRAYS FOR 30-35 MINUTES. ROLL COOKIES IN FRUIT SUGAR WHILE STILL HOT. MAKES 3 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALMOND CRESCENTS 1 (08-07-93) (21:27) SERVINGS: 8 1 C BUTTER OR MARGARINE 3/4 C SUGAR 1 T VANILLA EXTRACT 1 1/2 T ALMOND EXTRACT 2 1/2 C FLOUR; UNBLEACHED 1 C ALMONDS; GROUND 1 X CONFECTIONERS' SUGAR BEAT TOGETHER BUTTER AND SUGAR UNTIL VERY LIGHT AND FLUFFY. BLEND IN EXTRACTS. MIX IN FLOUR AND ALMONDS. USING ABOUT 1 T OF DOUGH FOR EACH, SHAPE INTO LOGS AND BEND INTO 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. MAKES 3 DOZEN COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ANGEL FOOD CAKE DESSERT (01/15/94) (2:09) 1/4-LB BUTTER 1 1/2-CUP POWDERED SUGAR 3-TBSP LEMON JUICE MIX TOGETHER. ADD: 3-EGG YOLKS - ONE AT A TIME FOLD IN 3-BEATEN EGG WHITES FOLD IN 1/2-PT. WHIPPING CREAM LINE TIN WITH A LAYER OF SLICED (THIN) ANGEL FOOD CAKE. THEN 1-LAYER OF FILLING. REPEAT UNTIL 3 LAYERS OF CAKE AND 2 LAYERS OF FILLING ARE BUILT UP. WHIP 1/2- PT WHIPPING CREAM FOR TOP. SPRINKLE WITH COCONUT, ABOUT 1 HOUR BEFORE SERVING. USE 9 X 13 CAKE PAN, LARGE ANGEL FOOD CAKE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE BROWN BETTY (05-16-92) (0:44) 1/2 CUP SOFT MARGARINE 1/2 TO 3/4 CUP BROWN SUGAR 1/4 CUP WHOLE WHEAT FLOUR 1/4 CUP BRAN 1 TEASPOON CINNAMON 5 TO 6 CUPS APPLES, WASHED, PEELED, AND SLICED NONFAT WHIPPED TOPPING PREHEAT OVEN TO 375 DEGREES. COMBINE THE TOPPING INGREDIENTS, MIXING WELL AND MASHING TOGETHER. PLACE THE APPLES IN A GREASED 9 X 12 INCH BAKING DISH AND COVER WITH TOPPING. BAKE 45 MINUTES AT 375 DEGREES. ALLOW TO COOL AND SERVE WITH NONFAT WHIPPED TOPPING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE CRESCENTS (11-14-93) (17:59) CRESCENT: 1 T YEAST 1/2 C MILK, WARMED TO BODY TEMPERATURE 1/2 C BUTTER 1/8 C MAPLE SYRUP 1 EGG 1 TSP LEMON RIND 2 C WHOLE WHEAT PASTRY FLOUR FILLING: 1 C DICED GREEN APPLES 1/3 C DATES, DICED 1/4 C BUTTER DISSOLVE YEAST IN WARM MILK; SET ASIDE. MELT TOGETHER BUTTER AND MAPLE SYRUP; LET COOL; ADD EGG, LEMON RIND, FLOUR, AND YEAST MIXTURE. MIX TOGETHER UNTIL YOU HAVE A DOUGH. REFRIGERATE OVERNIGHT. ROLL DOUGH INTO 9" CIRCLES, ONE FOR EACH 4 ROLLS; CUT EACH CIRCLE INTO 4 PIE-SHAPED WEDGES. CUT TOGETHER APPLES, DATES AND BUTTER. SPREAD FRUIT MIXTURE OVER DOUGH WEDGES. ROLL UP EACH CRESCENT, BEGINNING AT THE WIDE END. PLACE ON UNOILED COOKIE SHEETS, TURNING ENDS TO FORM CRESCENT SHAPE; LET RISE TO DOUBLE IN SIZE, ABOUT 2 1/2 HOURS. BAKE AT 350 DEGREES 10-15 MINUTES UNTIL GOLDEN BROWN. MAKES 12 CRESCENTS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE CRUMBLE (01/16/94) (3:40) 5 - 6 SLICED PARED APPLES 1 1/4 - CUP BISQUICK BAKING MIX 2/3 - CUP SUGAR 1 - EGG 1/4 - CUP BUTTER, MELTED 1/2 - TSPGROUND CINNAMON HEAT OVEN TO 350 DEGREES. GREASE 8 X 8 X 2" SQUARE BAKING DISH. ARRANGE APPLES IN DISH. MIX BAKING MIX, SUGAR, AND EGG UNTIL CRUMBLY; SPRINKLE OVER APPLES. DRIZZLE WITH BUTTER. SPRINKLE WITH CINNAMON. BAKE UNTIL TOPPING IS GOLDEN BROWN AND APPLES ARE TENDER, 30 TO 35 MINUTES. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE DESSERT FRITTERS (01/16/94) (2:41) 4 TO 6 - TART APPLES 1 - CUP SIFTED ALL-PURPOSE FLOUR 1 - TSP BAKING POWDER 1 - TBSP SUGAR 1/2 - TSP SALT 1/4 - TSP NUTMEG 1 - EGG 1/2 - CUP MILK 1 - TBSP VEGETABLE OIL 1 - TBSP LEMON JUICE 1/2 - CUP FLAKED COCONUT PEEL AND CORE APPLES; SLICE 1/4" THICK. MIX AND SIFT FLOUR, BAKING POWDER, SUGAR, SALT AND NUTMEG. BEAT EGG, SLIGHTLY, HEAT IN MILK AND VEGETABLE OIL. ADD TO FLOUR MIXTURE. STIR IN LEMON JUICE AND COCONUT. DIP APPLE SLICES IN BATTER. FRY IN HOT VEGETABLE OIL, ABOUT 14" DEEP, UNTIL GOLDEN BROWN, TURNING TO BROWN ON BOTH SIDES. DRAIN ON ABSORBENT PAPER. SERVE WITH MAPLE SYRUP. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE DUMPLINGS (12/12/93) (14:29) 2 CUP FLOUR 4 TSP BAKING POWDER 1 TSP SALT 4 TBSP SHORTENING 1 CUP MILK 6 APPLE SUGAR 1 TSP CINNAMON PARE AND CORE APPLES. SIFT FLOUR, BAKING POWDER AND SALT; CUT IN SHORTENING, ADD MILK AND MIX TO SMOOTH DOUGH. TURN ONTO FLOURED BOARD AND DIVIDE INTO SIX PORTIONS. ROLL EACH PORTION LARGE ENOUGH TO COVER ONE APPLE. PLACE AN APPLE ON EACH PIECE OF DOUGH; FILL WITH CINNAMON AND SUGAR; WET EDGES OF DOUGH AND FOLD OVER APPLE. PLACE ON GREASED BAKING SHEET, AND BAKE AT 350-F UNTIL APPLES ARE TENDER (ABOUT 40 MINUTES). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE FILLING FOR STRUDEL (02/23/94) (14:26) 10 CUPS APPLES, SLICES THIN 1 STICK BUTTER 1 CUP BREAD CRUMBS, VERY FINE 1 CUP SUGAR, OR MORE IF APPLES ARE TART 1 TSP. CINNAMON 1 LEMON RIND (GRANDMA DOES NOT USE THIS) 1/2 STICK BUTTER, MELTED MELT STICK OF BUTTER AND LIGHTLY BROWN THE BREAD CRUMBS. SET ASIDE TO COOL. SPRINKLE THE COOLED BREAD CRUMBS OVER THE STRETCHED DOUGH. SPREAD THE SLICED APPLES EVENLY OVER THE DOUGH AND SPRINKLE SUGAR, CINNAMON AND LEMON RIND OVER THE APPLES. MELT THE 1/2 STICK OF BUTTER AND WHEN IT HAS COOLED SPOON OVER THE APPLES. ROLL UP DOUGH. PLACE IN WELL GREASED PAN AND BAKE IN 350 F OVEN FOR ONE HOUR. NOTES: BE CAREFUL NOT TO PUNCTURE THE DOUGH WHEN TRANSFERRING TO THE PAN, OTHERWISE THE STRUDEL WILL STICK TO THE PAN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE FLAMBE' 1 PACKAGE APPLE CAKE MIX 1 CAN APPLE PIE FILLING 8 OUNCES FROZEN WHIPPED TOPPING, THAWED 2 FRESH APPLES, SLICED CINNAMON LEMON RIND BUTTER OR MARGARINE 2 OUNCES BRANDY BAKE CAKE AS DIRECTED ON THE PACKAGE IN 8 INCH ROUNDS. COOL. SPLIT EACH LAYER INTO 2 THIN LAYERS AND SPREAD APPLE PIE FILLING, LEMON SHAVINGS AND CINNAMON BETWEEN EACH. RING OUTER EDGE WITH WHIPPED TOPPING. SAUTE APPLE SLICES UNTIL LIGHTLY BROWNED AND ARRANGE IN CENTER. HEAT BRANDY; POUR FLAMING OVER APPLES. SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE GALETTE (01/16/94) (2:40) FILLING: 5 - LARGE APPLES 1/4 - CUP SUGAR 3 - TBSP BUTTER, CUT INTO SMALL PIECES 4 - TBSP APRICOT PRESERVES 1 - TBSP COGNAC OR BRANDY CRUST: 1 1/2 - CUPS ALL-PURPOSE FLOUR, NOT SIFTED 1/2 - CUP (1 STICK) BUTTER, CUT WITH A KNIFE INTO THIN SLICES 3/4 - CUP VERY COLD WATER TO MAKE CRUST, MIX FLOUR AND BUTTER TOGETHER LIGHTLY BY HAND SO THAT PIECES OF BUTTER REMAIN VISIBLE THROUGHOUT THE FLOUR. ADD THE WATER AND MIX VERY FAST WITH YOUR HANDS JUST UNTIL THE DOUGH STICKS TOGETHER. THE DOUGH MAY BE USED RIGHT AWAY, BUT IT IS BETTER IF REFRIGERATED FOR ONE TO TWO HOURS. BEFORE REFRIGERATING, WRAP IN PLASTIC WRAP. ROLL OUT THE DOUGH 1/8 TO 1/16" THICK IN A LARGE CIRCLE, ABOUT 18" IN DIAMETER. PLACE DOUGH ON A LARGE PIZZA PAN OR COOKIE SHEET. FOR FILLING, PEEL AND CUT THE APPLES IN HALF, CORE THEM, AND SLICE. DON'T WORRY ABOUT THE APPLES BROWNING. THE DISCOLORATION WILL NOT BE NOTICEABLE AFTER COOKING. SET ASIDE THE LARGE CENTER SLICES OF APPLE AND CHOP THE END SLICES COARSELY. SPRINKLE CHOPPED APPLE OVER THE DOUGH, LEAVING ABOUT A 1/2" BORDER. ARRANGE LARGE SLICES ON THE DOUGH, BEGINNING WITH THE OUTSIDE, ABOUT 1 1/2" FROM THE EDGE. STAGGER AND OVERLAP THE SLICES TO IMITATE PETALS OF A FLOWER. PLACE SMALL SLICES IN THE CENTER TO RESEMBLE THE HEART OF A FLOWER. BRING UP THE BORDER OF THE DOUGH AND FOLD IT OVER THE APPLES. SPRINKLE THE APPLES WITH SUGAR AND PIECES OF BUTTER. BAKE IN A 400 DEGREE OVEN FOR 65 TO 75 MINUTES UNTIL THE GALETTE IS REALLY WELL BROWNED AND CRUSTY. DILUTE THE APRICOT PRESERVES WITH THE ALCOHOL (OR USE WATER) AND SPREAD ON TOP OF THE APPLES WITH THE BACK OF A SPOON. IT IS HELPFUL TO STRAIN OUT THE PIECES OF APRICOT. FOLLOW THE DESIGNS SO THAT YOU DO NOT DISTURB THE PIECES OF APPLE. SERVE AT ROOM TEMPERATURE. CUT INTO WEDGES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE MERINGUE (12/12/93) (14:30) 2 CUP APPLE, STEWED, HOT 1/4 CUP SUGAR 3 EGG, SEPARATED 2 TBSP BUTTER 1/2 TSP NUTMEG 1/2 TSP CINNAMON 1 TBSP LEMON JUICE 1/4 CUP POWDERED SUGAR 1 TSP VANILLA COMBINE THE STEWED APPLES, SUGAR, BUTTER, LEMON JUICE AND SPICES AND MIX WELL. BEAT THE EGG YOLKS AND ADD TO THE APPLE MIXTURE AND BEAT UNTIL LIGHT. POUR INTO A BUTTERED BAKING DISH AND BAKE AT 400-F ABOUT 15 MINUTES. REMOVE FROM OVEN AND COVER WITH A MERINGUE MADE BY BEATING THE EGG WHITES STIFF, ADDING TO THEM THE POWDERED SUGAR AND VANILLA AFTER PARTIALLY BEATEN. RETURN TO OVEN AND BAKE AT 325-F TO BROWN THE MERINGUE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE NUT DESERT 1. IN A 2 QUART BOWL, MIX WITH A FORK: 1 CUP SUGAR 3/4 CUP SIFTED ALL-PURPOSE FLOUR 2 TEASPOONS BAKING POWDER 1 TABLESPOON MARGARINE 1/2 CUP EVAPORATED MILK 1 TEASPOON VANILLA, UNTIL WELL BLENDED 2. STIR IN: 1/2 CUP BROKEN NUTS 3 CUPS CUP-UP PEELED COOKING APPLES UNTIL COATED WITH BATTER. SPREAD IN A GREASED 9-INCH SQUARE PAN. 3. MIX IN A SEPARATE BOWL WITH A FORK UNTIL CRUMBLY: 2 TABLESPOONS BROWN SUGAR 1/3 CUP FLOUR 2 TABLESPOONS MARGARINE SPRINKLE OVER APPLE MIXTURE IN PAN. BAKE IN 400 DEGREE OVEN, 30 TO 35 MINUTES, OR UNTIL TOP IS BROWN. SERVE WARM OR COLD. SPOON INTO DISHES OR CUT INTO SQUARES. TOP WITH ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE PANDOWDY 1 (01/16/94) (2:52) 1 - QT SLICED APPLES 1 = CUP BROWN SUGAR 1/4 - CUP FLOUR 1/2 - TSP SALT 1 - TBSP VINEGAR 3/4 - CUP WATER 1 - TBSP BUTTER 1 - TSP VANILLA TOPPING: 1 - CUP FLOUR 1/2 - TSP SALT 2 - TSP BAKING POWDER 2 1/2 - TBSP SHORTENING 1/2 - CUP MILK PARE AND SLICE APPLES; PLACE IN BOTTOM OF LARGE FLAT BAKING DISH. TO MAKE SYRUP, COMBINE SUGAR, FLOUR, SALT, VINEGAR AND WATER. BRING TO BOIL; COOK 2 MINUTES. REMOVE FROM HEAT; ADD BUTTER AND VANILLA. POUR COOLED SYRUP OVER APPLES. FOR TOPPING: CUT SHORTENING INTO SIFTED DRY INGREDIENTS. ADD MILK; STIR ONLY UNTIL MIXTURE IS WET. DROP TOPPING BY SPOONFULS OVER APPLE MIXTURE. BAKE @ 400 DEGREES 35 MINUTES. SERVE WITH RICH CREAM. SERVES 6 TO 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE-PEACH BETTY (01/16/94) (3:44) FILLING: 1 - 29 OZ CAN SLICED PEACHES, PACKED IN JUICE, DRAINED 1 - 21 OZ CAN APPLE PIE FILLING 1 - TBSP GRATED LEMON PEEL 1/2 - TSP FRESHLY GRATED NUTMEG TOPPING: 1 - CUP ALL-PURPOSE FLOUR 1/2 - CUP SUGAR 1/2 - TSP FRESHLY GRATED NUTMEG 1/2 - CUP BUTTER, SOFTENED 1 - 4 OZ CAN SLIVERED BLANCHED ALMONDS 1/2 - CUP HEAVY CREAM HEAT OVEN TO 425 DEGREES. IN GREASED 9" DEEP-DISH PIE PLATE OR CASSEROLE, GENTLY STIR PEACHES, APPLE PIE FILLING, GRATED LEMON PEEL AND 1/2 TSP NUTMEG TO COMBINE. IN MEDIUM-SIZE BOWL, COMBINE FLOUR, SUGAR AND 1/2 TSP NUTMEG. USING PASTRY BLENDER OR LARGE FORK, CUT IN BUTTER UNTIL MIXTURE RESEMBLES COARSE CRUMBS. USING SHARP, HEAVY KNIFE, CHOP 1/2 CUP ALMONDS; STIR INTO CRUMB MIXTURE. SPOON CRUMB MIXTURE OVER FRUIT; BAKE 15 MINUTES. REMOVE FROM OVEN; SPRINKLE REMAINING SLIVERED ALMONDS IN RINGS ON TOP OF CRUMB MIXTURE. BAKE 5 TO 10 MINUTES LONGER UNTIL FILLING IS HOT AND TOP IS GOLDEN. MEANWHILE, IN MEDIUM-SIZE BOWL, USING CHILLED BEATERS, BEAT CREAM AT HIGH SPEED JUST UNTIL SOFT PEAKS FORM. SERVE APPLE-PEACH BETTY WARM, ACCOMPANIED BY LIGHTLY WHIPPED CREAM. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE PIZZA (01/16/94) (2:53) PASTRY FOR A SINGLE PIE CRUST 5 - LARGE APPLES 1/2 - CUP CHEDDAR, MOZZARELLA OR SWISS CHEESE 1/2 - CUP CHOPPED WALNUTS 1/2 - CUP DARK BROWN SUGAR 1/2 - TSP EACH: GROUND CINNAMON AND GROUND NUTMEG 2 - TBSP BUTTER OR MARGARINE PREHEAT THE OVEN TO 400 DEGREES. GREASE A 12" PIZZA PAN. ROLL THE PASTRY INTO A 13" CIRCLE AND PLACE ON THE GREASED PIZZA PAN FORM A RING AROUND THE EDGE. BAKE IN THE OVEN FOR 10 MINUTES. PEEL, CORE, AND SLICE THE APPLES INTO 1/4" PIECES. ARRANGE ON THE PIZZA CRUST AND SPRINKLE WITH THE GRATED CHEESE. MIX TOGETHER THE WALNUTS, BROWN SUGAR AND SPICES. SPRINKLE ON TOP OF THE CHEESE. CUT THE BUTTER INTO SMALL PIECES AND DOT OVER THE TOP. BAKE FOR 20 MINUTES OR UNTIL APPLES ARE TENDER. SERVE HOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLESAUCE CREAMS (12-01-93) (17:55) HEAT APPLESAUCE. TOP WITH WHIPPED CREAM, MARSHMALLOW CREAM, OR ICE CREAM; THEN SPRINKLE WITH A SPICE. OR STIR IN SNIPPED MARSHMALLOWS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE STRUDEL (05/14/93) (3:44) SERVINGS: 6 6 C APPLES; TART, SLICED 3/4 C RAISINS 1 T LEMON RIND; GRATED 3/4 C SUGAR 2 T CINNAMON 3/4 C ALMONDS; GROUND 8 OZ FILLO LEAVES; 1/2 BOX,THAWED 1 3/4 C BUTTER;(NO MARGARINE),MELTED 1 C BREAD CRUMBS; FINELY CRUSHED MIX APPLES WITH RAISINS, LEMON RIND, SUGAR, CINNAMON, AND ALMONDS. SET ASIDE. PLACE 1 FILLO LEAF ON A KITCHEN TOWEL AND BRUSH WITH MELTED BUTTER. PLACE A SECOND LEAF ON TOP AND BRUSH WITH BUTTER AGAIN. REPEAT UNTIL 5 LEAVES HAVE BEEN USED, USING ABOUT 1/2 C OF BUTTER. COOK AND STIR BREAD CRUMBS WITH 1/4 C OF BUTTER UNTIL LIGHTLY BROWNED. SPRINKLE 3/4 CUP CRUMBS ON THE LAYERED FILLO LEAVES. MOUND 1/2 OF THE FILLING IN A 3-INCH STRIP ALONG THE NARROW END OF THE FILLO, LEAVING A 2-INCH BORDER. LIFT TOWEL, USING IT TO ROLL LEAVES OVER APPLES, JELLY ROLL FASHION. BRUSH TOP OF THE STRUDEL WITH BUTTER AND SPRINKLE WITH 2 T CRUMBS. REPEAT THE ENTIRE PROCEDURE FOR THE SECOND STRUDEL. BAKE THE STRUDELS AT 400 DEGREES F. FOR 20 TO 25 MINUTES, UNTIL BROWNED. MAKES 2 STRUDELS, 6 TO 8 SERVINGS EACH. NOTE: FROZEN FILLO LEAVES FOR STRUDEL CAN BE FOUND AT MOST SUPERMARKETS IN THE FROZEN FOODS SECTIONS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE STRUDEL 1 (12/12/93) (14:34) 2 1/2 CUP FLOUR 1 TSP SALT 2 TBSP SHORTENING 2 EGG, SLIGHTLY BEATEN 1/2 CUP WATER, WARM 5 CUP APPLE, SLICED 1 CUP BROWN SUGAR 1/2 CUP RAISINS 1/2 CUP NUTS, CHOPPED 3 TBSP BUTTER, MELTED 1/2 TSP CINNAMON 1 LEMON, GRATED RIND OF SIFT THE FLOUR AND SALT TOGETHER. CUT IN THE 2 TBSP SHORTENING AND ADD THE EGGS AND WATER. KNEAD WELL, THEN THROW OR BEAT DOUGH AGAINST BOARD UNTIL IT BLISTERS. STAND IT IN A WARM PLACE UNDER A CLOTH FOR 20 MINUTES. COVER THE KITCHEN TABLE WITH A SMALL WHITE CLOTH AND FLOUR IT. PUT DOUGH ON IT. PULL OUT WITH HANDS VERY CAREFULLY TO THICKNESS OF TISSUE PAPER. SPREAD WITH MIXTURE MADE OF THE SLICED APPLES, MELTED BUTTER, RAISINS, NUTS, BROWN SUGAR, CINNAMON AND GRATED LEMON RIND. FOLD IN OUTER EDGES AND ROLL ABOUT 4 INCHES WIDE. BAKE AT 450-F FOR 10 MINUTES, REDUCE HEAT TO 400-F AND CONTINUE TO BAKE ABOUT 20 MINUTES. LET COOL. CUT IN SLICES ABOUT 2 INCHES WIDE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE STRUDEL 3 (02/21/94) (14:16) 3 CUPS SIFTED FLOUR 1 CUP SHORTENING (HALF BUTTER) 1/2 CUP WATER 1 TBS. VINEGAR 2 EGG YOLKS 3/4 CUP CRUMBS (1/2 BREAD AND 1/2 GRAHAM CRACKER) 2 CUPS COARSELY DICED APPLES 1/3 CUP SUGAR CINNAMON IN MIXING BOWL BLEND FLOUR WITH SHORTENING. BEAT WATER AND VINEGAR INTO EGG YOLKS AND STIR INTO FIRST MIXTURE. BLEND WELL BUT DON'T OVERBEAT (LIKE PIE CRUST). CHILL OVERNIGHT. DIVIDE INTO 3 PARTS; ROLL OUT FIRST PART, BRUSH WITH MELTED BUTTER, SPRINKLE WITH CRUMBS AND THEN DISTRIBUTE DICED APPLES OVER CRUMBS (1/3 OF EACH). SPRINKLE WITH 1/3 OF SUGAR AND A LITTLE CINNAMON. (A FEW NUTS AND RAISINS MAY BE ADDED) ROLL UP; REPEAT FOR OTHER 2 PARTS. BAKE AT 350 DEGREES FOR ONE HOUR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE TURNOVERS (05-01-93) (16:53) SERVINGS: 6 2 1/4 C UNBLEACHED FLOUR 1/4 TS SALT 2/3 C VEGETABLE SHORTENING 6 OZ CHEDDAR; SHARP, SHREDDED 1 X WATER 3/4 C BROWN SUGAR; FIRMLY PACKED 1 TS CINNAMON; GROUND 6 EA APPLES; PARED AND CORED 1/4 C BUTTER HEAT THE OVEN TO 425 DEGREES F. COMBINE THE FLOUR AND SALT, MIXING WELL, THEN CUT IN THE SHORTENING UNTIL THE MIXTURE RESEMBLES COARSE CRUMBS. SIR IN THE CHEESE AND SPRINKLE WITH WATER WHILE MIXING LIGHTLY WITH A FORK, (FROM 6 TO 8 TBLS OF WATER MAYBE REQUIRED), CONTINUE MIXING UNTIL DOUGH MAKES A BALL. DIVIDE THE DOUGH INTO THREE EQUAL PORTIONS AND ROLL EACH PORTION, ON A LIGHTLY FLOUR SURFACE, INTO A 14 X 7-INCH RECTANGLE. CUT EACH RECTANGLE INTO 2 7-INCH SQUARES. COMBINE THE BROWN SUGAR AND CINNAMON, THEN FILL THE CENTERS OF THE APPLES TOPPING EACH APPLE WITH BUTTER. SPRINKLE THE REMAINING BROWN SUGAR MIXTURE OVER THE PASTRY. PLACE AN APPLE IN EACH SQUARE AND FOLD THE CORNERS TO THE CENTER, PINCHING THE DOUGH AT THE TOP OF THE APPLE TO SEAL. BAKE IN THE PREHEATED OVEN FOR 30 TO 35 MINUTES. TOP WITH WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE TURNOVERS 1 (12-05-93) (15:25) PASTRY FOR DASH CINNAMON 2-CRUST PIE DASH NUTMEG 2 MEDIUM GREENING 1/4 CUP RAISINS APPLES* 1 TABLESPOON BUTTER 1/2 CUP SUGAR OR MARGARINE 1 TEASPOON FLOUR 1 EGG WHITE MAKE PASTRY, YOUR OWN OR A MIX; CHILL WHILE YOU PREPARE FILLING. START OVEN AT 400F, OR MODERATELY HOT. GET OUT A BAKING TRAY OR COOKIE SHEET; GREASE THOROUGHLY. PARE, CORE, AND CUT APPLES IN VERY, VERY THIN SLICES; THEN CUT ACROSS SLICES SEVERAL TIMES, TO MAKE LITTLE CHIPS. (JUST DRAIN CANNED APPLES.) MIX 1/4 CUP SUGAR, FLOUR, CINNAMON, NUTMEG IN A BOWL. ON A LIGHTLY FLOURED BOARD ROLL PASTRY ABOUT 1/8 INCH THICK; SHAPE INTO 9-BY-18-INCH RECTANGLE. CUT RECTANGLE INTO 8 NEAT 4 1/2-INCH SQUARES; MOISTEN EDGES WITH COLD WATER. PUT HEAPING TABLESPOON OF APPLES IN CENTER OF EACH; SPRINKLE WITH 1 TEASPOON OF SUGAR MIXTURE, 5 OR 6 RAISINS, AND SMALL CHUNK OF BUTTER OR MARGARINE. FOLD SQUARES TO MAKE TRIANGLES: SEAL EDGES WITH FLOURED FORK TINES. BAKE ON GREASED TRAY 15 MINUTES (10 MINUTES FOR CANNED APPLES). BRUSH TOPS WITH SLIGHTLY BEATEN EGG WHITE, AND SPRINKLE WITH REMAINING SUGAR. CONTINUE BAKING 5 MINUTES LONGER. SERVE AT ROOM TEMPERATURE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE TURNOVERS 2 (01/16/94) (2:54) 3 - CUPS ALL-PURPOSE FLOUR 2 - TBSP SUGAR 1 1/2 - TSP SALT 1/2 - TSP CINNAMON 1 1/4 - CUPS SHORTENING 5 TO 6 - TBSP WATER 1 - 20 TO 22 OZ CAN PREPARED APPLE PIE FILLING CONFECTIONERS' SUGAR PREHEAT OVEN TO 425 DEGREES. COMBINE FLOUR, SUGAR, SALT AND CINNAMON. CUT IN SHORTENING. SPRINKLE WITH WATER A TABLESPOON AT A TIME, UNTIL JUST ENOUGH HAS BEEN ADDED SO DOUGH CAN BE PATTED INTO A BALL. ON FLOURED SURFACE, ROLL HALF OF DOUGH INTO A 10 X 15" RECTANGLE. CUT INTO 5" SQUARES. REPEAT WITH REMAINING DOUGH. PLACE ABOUT 2 TBSP OF FRUIT FILLING IN EACH SQUARE. FOLD OVER ONE HALF OF PASTRY TO FORM A TRIANGLE. SEAL EDGES FIRMLY WITH A FORK. PRICK TOP WITH FORK. BAKE ON UNGREASED BAKING SHEETS, 12 TO 15 MINUTES. COOL SLIGHTLY; SPRINKLE WITH CONFECTIONERS' SUGAR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BABA AU CHERRIES (12/22/93) (1:32) 1 PACKAGE ACTIVE DRY YEAST 3/4 CUP WARM MILK (105X TO 110X) 3 CUPS SIFTED ALL-PURPOSE FLOUR 2/3 CUP BUTTER 1/3 CUP SUGAR 1 TEASPOON SALT 3 EGGS 1 TEASPOON ALMOND FLAVORING CHERRY RUM SAUCE GLACEED CHERRIES SOFTEN YEAST IN WARM MILK. BEAT IN 1 CUP OF THE SIFTED FLOUR. COVER AND LET RISE UNTIL DOUBLE IN BULK, ABOUT 1 HOUR. CREAM TOGETHER BUTTER, SUGAR, AND SALT UNTIL SMOOTH AND FLUFFY. ADD EGGS, ONE AT A TIME, BEATING THOROUGHLY AFTER EACH ADDITION. STIR IN FLAVORING, THEN REMAINING 2 CUPS OF FLOUR. ADD YEAST-RAISED SPONGE, BLENDING WELL. POUR INTO GREASED 9-INCH SPRING-FORM TUBE PAN OR 9-INCH ANGEL FOOD CAKEPAN. LET RISE UNTIL TRIPLE IN BULK. BAKE IN MODERATE (375-F) OVEN FOR 25 TO 30 MINUTES. REMOVE FROM PAN; COOL ON RACK. PRICK RING WITH FORK. PLACE RING ON LARGE SERVING PLATE. BASTE WITH WARM CHERRY RUM SAUCE. JUST BEFORE SERVING, ARRANGE GLAZED CHERRIES OVER RING. FILL CENTER WITH SCOOPS OF VANILLA ICE CREAM, IF DESIRED. MAKES 10 SERVINGS. CHERRY RUM SAUCE: DRAIN 1 CAN (20 OZ.) FROZEN CHERRIES, DEFROSTED. RESERVE CHERRIES. TO CHERRY JUICE ADD ENOUGH WATER TO MAKE 2 CUPS LIQUID. COMBINE CHERRY LIQUID AND 2 CUPS SUGAR IN SAUCEPAN. BOIL OVER MEDIUM HEAT FOR 5 TO 6 MINUTES. REMOVE FROM HEAT COOL TO LUKEWARM, AND ADD 2 TABLESPOONS RUM OR 1 1/2 TEASPOONS RUM FLAVORING. GLAZED CHERRIES: TO THE RESERVED CHERRIES, ADD 1/4 CUP SUGAR, 1/4 CUP CORN SYRUP, AND 2 OR 3 DROPS RED FOOD COLORING. HEAT UNTIL SUGAR IS DISSOLVED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED PEACHES (01/16/94) (3:43) 1 - LARGE CAN PEACH HALVES 2/3 - CUP BROWN SUGAR 1 - STICK BUTTER RITZ CRACKERS DRAIN PEACHES AND PLACE IN CASSEROLE DISH. MELT BUTTER. SPRINKLE BROWN SUGAR AND CRACKER CRUMBS OVER PEACHES; THEN POUR THE MELTED BUTTER OVER ALL, ADDING A LITTLE JUICE IF YOU WISH. BAKE @ 325 DEGREES FOR 45 MINUTES, OR MICROWAVE 5 TO 8 MINUTES AND BROWN TOP UNDER BROILER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKLAVA (11-28-93) (22:07) BAKLAVA: 2-1/2 C. GROUND WALNUTS 1-1/2 C. GROUND ALMONDS (MAY SUBSTITUTE GROUND PISTACHIOS FOR PART) 1/2 C. HONEY 1 T. CINNAMON CINNAMON SYRUP: 1-1/2 C. HONEY 1-1/3 C. WATER 4 WHOLE CLOVES 1/4 T. CLOVES 1/2 T. ORANGE BLOSSOM WATER 26 PHYLLO SHEETS 1-1/2 C. CLARIFIED UNSALTED BUTTER 3 CINNAMON STICKS 1 T. ORANGE BLOSSOM WATER BUTTER 9 X 13 PAN GENEROUSLY. COMBINE NUTS, HONEY, CINNAMON, CLOVES AND ORANGE BLOSSOM WATER AND SET ASIDE. PLACE FIRST 9 PHYLLO SHEETS IN BAKING PAN ONE AT A TIME, BRUSHING EACH WITH MELTED BUTTER. SPRINKLE WITH HALF OF NUT MIXUTRE. REPEAT WITH NEXT 9 SHEETS AND SPRINKLE REMAINING NUTS ON TOP. FINISH WITH REMAINING 8 SHEETS. TRIM EDGES AND BRUSH TOP GENEROUSLY WITH MELTED BUTTER. CUT BAKLAVA DIAGONALLY, CUTTING ALL LAYERS. BAKLAVA PIECES SHOULD END UP DIAMOND-SHAPED. BRUSH AGAIN WITH BUTTER. BAKE AT 325 DEGREES UNTIL GOLDEN BROWN, BRUSHING EVERY 10 TO 15 MINUTES WITH MELTED BUTTER. USUALLY TAKES BETWEEN 35 AND 50 MINUTES. WHILE BAKING, PREPARE SYRUP BY BOILING ALL INGREDIENTS. REDUCE HEAT AND BOIL GENTLY FOR 15 TO 20 MINUTES. LET COOL AND STRAIN. REMOVE BAKLAVA FROM OVEN AND IMMEDIATELY POUR CINNAMON SYRUP EVENLY OVER IT. LET COOL COMPLETELY BEFORE REMOVING PIECES. IF WRAPPED INDIVIDUALLY IN PLASTIC AND STORED IN AIR-TIGHT CONTAINER, BAKLAVA WILL KEEP UP TO 2 MONTHS IN REFRIGERATOR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKLAVA 1 (01/13/94) (23:48) 1 - LB WALNUTS, FINELY CHOPPED 1/2 - LB ALMONDS, COARSELY CHOPPED 1/2 - CUP GRANULATED SUGAR 1 - TSP CINNAMON 1 - TBSP ROSE WATER 1 - LB COMMERCIAL FROZEN FILO DOUGH 1 - LB BUTTER, CLARIFIED 1 - JELLY ROLL PAN ( 11 1/2 X 15 1/2 X 1") WHOLE CLOVES SYRUP: 3/4 - CUP GRANULATED SUGAR 3/4 - CUP HONEY 1/4 - CUP WATER JUICE OF 1/2 LEMON 1 - TBSP ROSE WATER PREPARE SYRUP FIRST, SO IT CAN COOL WHILE PREPARING THE BAKLAVA. PUT SUGAR, HONEY AND WATER IN SMALL SAUCEPAN; COOK UNTIL IT SPINS A THREAD (215 DEGREES). ADD LEMON JUICE; COOK 5 MINUTES MORE. SKIM FOAM OFF SURFACE; ADD ROSE WATER; LET COOL. MIX WALNUTS, ALMONDS, SUGAR, CINNAMON AND ROSE WATER; DIVIDE INTO 1/4. SET ASIDE. LAY FILO SHEETS FLAT, COVER WITH DAMP TOWEL, AND KEEP COVERED EXCEPT WHEN REMOVING SHEETS. CUT FILO TO FIT PAN; PLACE PAN OVER DOUGH AND CUT OFF EXTRA ALONG EDGE OF PAN. SAVE THESE STRIPS AND PUT THEM BETWEEN SHEETS WHEN MAKING CENTER LAYERS. COUNT 8 FILO SHEETS; FOLD, COVER AND REFRIGERATE FOR TOP LAYERS. USING PASTRY BRUSH, BUTTER PAN. LAY 1 FILO SHEET ON BOTTOM; BRUSH WITH WARM BUTTER. REPEAT STEP, USING 8 SHEETS. SPRINKLE WITH 1/4 OF NUT MIXTURE. DIVIDE REMAINING FILO LEAVES INTO 3 EQUAL PARTS TO MAKE 3 NEXT LAYERS. PLACE FILO LEAF OVER NUT MIXTURE; BUTTER; CONTINUE PROCESS WITH FILO AND BUTTER UNTIL 1 PART OF FILO IS USED. ADD LAYER OF NUTS. REPEAT, USING OTHER 2 PARTS OF FILO AND REMAINING 2 PARTS OF NUT MIXTURE. AFTER LAST LAYER OF NUT MIXTURE, REMOVE RESERVED FILO FROM REFRIGERATOR. MAKE TOP FILO LAYERS, BUTTERING BETWEEN EACH SHEET. AFTER FINAL SHEET IS BUTTERED, USE SHARP KNIFE TO CUT BAKLAVA INTO DIAMOND SHAPES. PLAN IN ADVANCE THE SIZE DESIRED. A LONG STRAIGHT EDGE IS HELPFUL IN GUIDING WIDTH AND STRAIGHTNESS WHILE CUTTING. CUT ALL DIAGONALS IN 1 DIRECTION AT A TIME. BE SURE KNIFE TOUCHES BOTTOM OF PAN WHILE CUTTING. STICKING A WHOLE CLOVE INTO CENTER OF EACH DIAMOND. HEAT REMAINING BUTTER TO SIZZLING; POUR OVER TOP OF BAKLAVA. BAKE @ 325 DEGREES 1 HOUR OR UNTIL GOLDEN CHESTNUT IN COLOR AND FLAKY. IF NECESSARY , COVER WITH FOIL LAST 20 MINUTES TO PREVENT OVER BROWNING. REMOVE FROM OVEN TO RACK; POUR COOL SYRUP OVER HOT BAKLAVA. COOL IN PAN. SERVE EACH PIECE INDIVIDUALLY. BEST SERVED SEVERAL HOURS AFTER IT HAS HAD TIME TO SET. MAKES 60 TO 70 DIAMONDS, DEPENDING ON SIZE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKLAVA 2 (03/03/94) (13:26) SERVINGS: 35 1/2 LB SHELLED PISTACHIO NUTS, 1/2 LB FILO DOUGH -GROUND 1/2 C LOW-CALORIE MARGARINE, 3 TB SUGAR -MELTED 3/4 TS GROUND CINNAMON ROSE WATER SYRUP 1 1/2 TB ROSE WATER WHOLE CLOVES,OPTIONAL 1. COMBINE PISTACHIO NUTS, SUGAR, CINNAMON AND ROSE WATER IN SMALL BOWL. USING HALF OF FILO SHEETS (COVER REMAINING WITH PLASTIC WRAP TO PREVENT FROM DRYING OUT), PLACE 3 SHEETS IN BOTTOM OF LIGHTLY GREASED 13X9" BAKING SHEET. BRUSH WITH SOME OF MARGARINE. SPRINKLE EVENLY WITH NUT MIXTURE. PLACE REMAINING SHEETS OVER NUT FILLING, BRUSHING AFTER EVERY THIRD SHEET AND TOP SHEET. 2. CUT BAKLAVA AT 1-1/2" INTERVALS DIAGONALLY TO FORM PATTERN OF ABOUT 35 DIAMOND SHAPES. BAKE AT 400'F. 25 MINUTES OR UNTIL GOLDEN. PLACE ON WIRE RACK TO COOL. DRIZZLE ROSE WATER SYRUP EVENLY OVER TOP AND ALLOW TO SOAK SEVERAL HOURS. STUD EACH DIAMOND-SHAPE WITH WHOLE CLOVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA-COCONUT ROLLS (12-01-93) (18:15) 4 PEELED FIRM BANANAS JUICE 2 TABLESP. MELTED BUTTER OR 1/2 CUP SHREDDED COCONUT MARGARINE LIGHT CREAM 2 TABLESP. LEMON OR LIME START HEATING OVEN TO 375X F. GREASE 10" X 6" X 2" BAKING DISH. CUT BANANAS INTO HALVES, CROSSWISE; PLACE IN DISH. BRUSH WELL WITH BUTTER, THEN LEMON JUICE; SPRINKLE WITH COCONUT. BAKE 15 TO 20 MIN., OR UNTIL EASILY PIERCED WITH FORK. SERVE WARM, WITH CREAM OR ORANGE SAUCE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANAS FLAMBE' 1/2 CUP BUTTER OR MARGARINE 2/3 CUP BROWN SUGAR (PACKED) 1 TEASPOON CINNAMON 4 FIRM MEDIUM BANANAS 1/3 CUP WHITE RUM VANILLA ICE CREAM IN CHAFING DISH OR SAUCEPAN, MELT BUTTER AND SUGAR WITH CINNAMON. COOK OVER MEDIUM HEAT, STIRRING OCCASIONALLY, UNTIL GOLDEN BROWN, ABOUT 3 MINUTES. INTO CHAFING DISH, CUT BANANAS DIAGONALLY INTO 1/2 INCH SLICES; HEAT THROUGH, CAREFULLY TURNING SLICES TO COAT. HEAT RUM JUST UNTIL WARM; POUR SLOWLY OVER SLICES AND IGNITE IMMEDIATELY. DO NOT STIR. SPOON SAUCE AND BANANA SLICES OVER ICE CREAM. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANAS FLAMBE' 1 (12-01-93) (17:43) MELT 4 TBSP. BUTTER IN TOP PAN OF A CHAFING DISH OVER THE FLAME. WHEN IT IS HOT, PLACE IN IT 6 UNRIPE BANANAS, PEELED, SLICED IN HALF LENGTHWISE. SPRINKLE THEM WITH 1/2 CUP BROWN SUGAR AND 1 TSP. CINNAMON AND FRY UNTIL LIGHTLY BROWNED. FRY OTHER SIDE, SPRINKLING AGAIN WITH BROWN SUGAR AND CINNAMON. WHEN SOFT, POUR OVER 1/2 CUP OF PUERTO RICAN RUM (GOLD) AND IGNITE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANAS FLAMBE 2 (12-05-93) (15:01) 1 CUP GRANULATED SUGAR 1/2 CUP APRICOT JAM 1 CUP WATER 1/4 CUP BRANDY 1/4 TEASP. VANILLA EXTRACT SUGAR CUBES 6 MEDIUM BANANAS, HALVED LEMON EXTRACT CROSSWISE, PEELED VANILLA ICE CREAM 1. IN SKILLET, COMBINE SUGAR, WATER, AND VANILLA EXTRACT. WHILE MIXTURE SIMMERS, STIR UNTIL SUGAR IS DISSOLVED; THEN SIMMER 5 MIN. LONGER. 2. IN THIS SYRUP, SIMMER BANANAS GENTLY, UNCOVERED, 15 MIN.; DRAIN, DISCARDING SYRUP. SET BANANAS ASIDE. 3. IN SAME SKILLET (OR CHAFING DISH), MELT APRICOT JAM; ADD BRANDY. IN THIS MIXTURE, GENTLY ARRANGE BANANAS; TURN TO COAT WELL; HEAT SLIGHTLY. 4. TO FLAME: TOP BANANAS WITH SEVERAL SUGAR CUBES DIPPED IN LEMON EXTRACT; LIGHT WITH MATCH; THEN CARRY TO TABLE AT ONCE, TO SERVE WITH VANILLA ICE CREAM. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANAS FOSTER (04-09-93) (2:00) IBM 1/4 CUP BUTTER OR MARGARINE 3 SLICED FIRM BANANAS 1/2 CUP PACKED BROWN SUGAR 1/4 CUP CHOPPED PECANS 2 TABLESPOONS RUM VANILLA ICE CREAM PLACE BUTTER IN 2 QUART CASSEROLE. MICROWAVE AT HIGH FOR 30 SECONDS TO 1 MINUTE, OR UNTIL BUTTER MELTS. STIR IN BANANAS, BROWN SUGAR AND PECANS. MICROWAVE AT HIGH FOR 2 MINUTES, STIRRING AFTER HALF THE TIME. SET ASIDE. PLACE RUM IN SMALL BOWL. MICROWAVE AT HIGH FOR 10 TO 15 SECONDS, OR UNTIL HOT BUT NOT BOILING. POUR OVER BANANAS; IGNITE. SERVE OVER ICE CREAM. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANAS FOSTER 1 (01/15/94) (6:04) 1/2 - CUP BROWN SUGAR 2 - TBSP BUTTER DASH OF CINNAMON 1 - OZ BANANA LIQUEUR 1 - FIRM BANANA 1 - OZ RUM VANILLA ICE CREAM MELT SUGAR WITH BUTTER AND CINNAMON IN A LARGE CHAFING DISH OR SKILLET. ADD BANANA LIQUEUR. SLICE BANANA VERTICALLY AND HORIZONTALLY INTO FOUR PIECES. PLACE BANANA IN THE MIXTURE AND COOK UNTIL IT IS TENDER. ADD THE RUM AND IGNITE BY TIPPING THE SKILLET TO CATCH THE FLAME FROM YOUR GAS STOVE OR IGNITE WITH A LONG MATCH. WHEN THE FLAME BURNS OUT, PLACE TWO PIECES OF BANANA OVER THE ICE CREAM IN TWO BOWLS. DIVIDE SAUCE BETWEEN THE BOWLS. SERVE IMMEDIATELY. MAKES 2 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAVARIAN VANILLA CREAM (08-07-93) (21:46) SERVINGS: 6 2 PK GELATIN; UNFLAVORED 1/2 C ;WATER, COLD 9 T SUGAR 1 T CORNSTARCH 2 EA EGGS; LARGE, BEATEN 1 1/2 C MILK; SCALDED 1 C ICE CREAM; VANILLA 1 T VANILLA 1 C CREAM; HEAVY, WHIPPED SPRINKLE GELATIN OVER COLD WATER TO SOFTEN. HEAT TO DISSOLVE GELATIN COMPLETELY. MIX TOGETHER SUGAR AND CORNSTARCH. ADD EGGS; BEAT FOR 2 MINUTES. SLOWLY ADD WARM MILK, BEATING CONSTANTLY. POUR INTO A 1-QUART SAUCEPAN. COOK OVER MEDIUM HEAT UNTIL CUSTARD COATS A SPOON. ADD GELATIN AND ICE CREAM WHILE CUSTARD IS HOT. COOL UNTIL SLIGHTLY THICKENED. ADD VANILLA. FOLD IN WHIPPED CREAM. POUR INTO A 1-QUART MOLD. CHILL UNTIL SET. UNMOLD CAREFULLY AND SERVE WITH A GARNISH OF FRESH FRUITS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY BOY BAIT (05/19/93) (2:36) SERVINGS: 8 2 C FLOUR 1 1/2 C SUGAR 2/3 C BUTTER 2 T BAKING POWDER 1 T SALT 1 C MILK 2 EA EGGS, SEPARATED 1 C BLUEBERRIES MIX TOGETHER FLOUR, SUGAR, & BUTTER. RESERVE 3/4 CUP OF THIS MIXTURE FOR TOPPING. TO REMAINDER, ADD SALT, BAKING POWDER, MILK, & EGG YOLKS. BLEND WELL. BEAT EGG WHITES UNTIL FIRM; FOLD INTO BATTER AND POUR INTO 9" X 11" BAKING PAN. SPRINKLE BLUEBERRIES OVER TOP, AND THEN REMAINDER OF RESERVED FLOUR/SUGAR/BUTTER MIXTURE. BAKE IN 350 DEGREE OVEN FOR 40-50 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY CINNAMON FONDUE IN SAUCEPAN, MIX 2 CUPS FROZEN BLUEBERRIES, 1. 4 CUP EACH SUGAR AND WATER, 2 TABLESPOONS LEMON JUICE, 2 TEASPOONS CORNSTARCH AND 1/2 TEASPOON CINNAMON. HEAT TO BOILING, STIRRING CONSTANTLY. REDUCE HEAT; SIMMER 5 MINUTES, STIRRING OCCASIONALLY. POUR INTO DESSERT FONDUE POT TO KEEP WARM. SPEAR DIPPERS (BELOW) AND SWIRL IN FONDUE. MAKES ABOUT 1 1/3 CUPS. DIPPERS: CHIFFON CAKE SQUARES, BANANA CHUNKS, PINEAPPLE CHUNKS, TOASTED WAFFLE SQUARES, PEAR SLICES, STRAWBERRIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BRAZILIAN ALMOND CREAM DESSERT (01/13/94) (23:43) 6 - EGG YOLKS 1/2 - CUP SUGAR 2 - CUPS WHOLE MILK 2 - TBSP(OR MORE) PORT WINE 1/4 - CUP BLANCHED ALMONDS, CHOPPED CINNAMON BEAT EGG YOLKS 2 MINUTES IN HEAVY-BOTTOM, NON-ALUMINUM 2 QT SAUCEPAN. ADD SUGAR; BEAT 2 MORE MINUTES. SLOWLY, BLEND IN MILK. STIR CONSTANTLY OVER LOW HEAT UNTIL STEAM APPEARS, ABOUT 6 MINUTES. ADD WINE. STIR JUST UNTIL MIXTURE REACHES A BOIL. REMOVE FROM HEAT IMMEDIATELY; STIR IN ALMONDS. COOL TO ROOM TEMPERATURE. STIR. COVER; REFRIGERATE AT LEAST 4 HOURS. SERVE IN MOUSSE CUPS OR CHAMPAGNE GLASSES. JUST BEFORE SERVING, GARNISH EACH PORTION WITH A GOOD SPRINKLING OF POWDERED CINNAMON. MAKES 6 - 1/2 CUP SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BURNT CREME (01/13/94) (23:33) 1 - PINT WHIPPING CREAM 4 - EGG YOLKS 1/2 - CUP SUGAR 1 - TSP VANILLA EXTRACT GRANULATED SUGAR FOR TOPPING PREHEAT OVEN TO 350 DEGREES. HEAT CREAM OVER LOW HEAT UNTIL BUBBLES FORM AROUND EDGES. BEAT EGG YOLKS AND SUGAR UNTIL THICKENED. STIR IN VANILLA EXTRACT. POUR INTO SIX 6 OZ CUSTARD CUPS. PLACE IN BAKING PAN WITH 1/2" WATER IN BOTTOM. BAKE UNTIL SET, ABOUT 45 MINUTES. REMOVE AND REFRIGERATE UNTIL CHILLED. SPRINKLE EACH WITH 4 TEASPOONS GRANULATED SUGAR. PLACE ON TOP RACK UNDER BROILER AND BROIL UNTIL TOPPING IS MEDIUM BROWN. CHILL BEFORE SERVING. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTER PECAN DREAM (01/13/94) (23:45) FIRST LAYER: 1 - STICK MARGARINE 1/4 - TSP SALT 1/2 - CUP PECAN NUTS, CHOPPED MIX AND PUT IN 9 X 13" PAN. BAKE ABOUT 15 MINUTES, UNTIL BROWN. SECOND LAYER: 8 - OZ CREAM CHEESE 1 - CUP POWDERED SUGAR 1/2 - LARGE CARTON COOL WHIP TOPPING BEAT CHEESE, GRADUALLY ADD POWDERED SUGAR. BEAT WELL, ADD COOL WHIP AND PUT ON TOP OF CRUST. THIRD LAYER: 2 - BOXES BUTTER PECAN INSTANT PUDDING 3 - CUP MILK BEAT WELL, PUT ON TOP OF SECOND LAYER. FOURTH LAYER: 1/4 - CUP CHOPPED PECANS 1 - CRUSHED HEATH TOFFEE CANDY BAR COVER WITH REST OF COOL WHIP. SPRINKLE WITH CHOPPED PECAN AND CRUSHED CANDY ON TOP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERMILK DOUGHNUTS 2 1/3 CUPS FLOUR 1 CUP SUGAR 2 TEASPOONS BAKING POWDER 1 TEASPOON SODA 1/2 TEASPOON SALT 1/2 TEASPOON CINNAMON 1/4 TEASPOON NUTMEG 2 TABLESPOONS SHORTENING 2 EGGS 3/4 CUP BUTTERMILK HEAT FAT OR OIL (3 TO 4 INCHES) TO 375 DEGREES IN DEEP FAT FRYER OR KETTLE. MEASURE 1 1/2 CUPS FLOUR AND THE REMAINING INGREDIENTS INTO LARGE MIXER BOWL. BLEND 1/2 MINUTE ON LOW SPEED, SCRAPING BOWL CONSTANTLY. BEAT 2 MINUTES ON MEDIUM SPEED, SCRAPING BOWL OCCASIONALLY. STIR IN REMAINING FLOUR. TURN DOUGH ONTO WELL FLOURED CLOTH COVERED BOARD; ROLL AROUND LIGHTLY TO COAT WITH FLOUR. GENTLY ROLL DOUGH 3/8 INCH THICK. CUT WITH FLOURED DOUGHNUT CUTTER. WITH WIDE SPATULA, SLIDE DOUGHNUTS INTO HOT FAT. TURN DOUGHNUTS AS THEY RISE TO SURFACE. FRY 2 TO 3 MINUTES OR UNTIL GOLDEN BROWN ON BOTH SIDES. CAREFULLY REMOVE FROM FAT; DO NOT PRICK THE SURFACE. DRAIN. SERVE PLAIN, SUGARED OR FROSTED. MAKES 2 DOZEN DOUGHNUTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTER-NUT SLICES (12/18/93) (22:12) BUTTER SLICES OF POUNDCAKE; SPRINKLE WITH CHOPPED NUTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERSCOTCH FONDUE 3/4 CUP SUGAR 1/2 CUP LIGHT CORN SYRUP 1/4 TEASPOON SALT 1/4 CUP BUTTER OR MARGARINE, SOFTENED 1 CUP LIGHT CREAM (20%) 1/2 TEASPOON RUM DIPPERS (BELOW) MIX SUGAR, CORN SYRUP, SALT, BUTTER AND 1/2 CUP OF THE CREAM. COOK OVER LOW HEAT, STIRRING OCCASIONALLY, TO 243 DEGREES ON CANDY THERMOMETER OR UNTIL SMALL AMOUNT OF MIXTURE DROPPED INTO COLD WATER FORMS A SOFT BALL. STIR IN REMAINING CREAM. COOK TO 228 DEGREES ON CANDY THERMOMETER OR UNTIL MIXTURE IS THICK, SMOOTH CONSISTENCY. REMOVE FROM HEAT; STIR IN VANILLA. POUR INTO DESSERT FONDUE POT TO KEEP WARM. SPEAR DIPPERS AND SWIRL IN FONDUE. MAKES ABOUT 2 CUPS. DIPPERS: APPLE WEDGED, APRICOT BALLS OR SPICED NUTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERSCOTCH-NUT DUMPLINGS (12-01-93) (18:14) 1 CUP PACKAGED BISCUIT MIX 3/4 CUP BROWN SUGAR, 1/2 CUP COARSELY CHOPPED PACKED WALNUTS 2 TABLESP. BUTTER OR 1/2 CUP MILK MARGARINE 1 CUP WATER OR SYRUP FROM LIGHT CREAM CANNED FRUIT START HEATING OVEN TO 375X F. GREASE 10" X 6" X 2" PAN. COMBINE FIRST 3 INGREDIENTS; SPREAD ROUGHLY IN PAN. HEAT WATER BROWN SUGAR, AND BUTTER TO BOILING POINT; POUR OVER DOUGH. BAKE 30 MIN. SERVE WARM, WITH LIGHT OR WHIPPED CREAM. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CANNOLI (01/15/94) (1:58) DOUGH: 3 - EGGS (RESERVE WHITE FROM 1 OF THE EGGS) 4 - CUPS FLOUR 1/2 - CUP SUGAR 1 - LEVEL TSP COCOA 1 - STICK MARGARINE 1 - SCANT CUP WHITE WINE FRYING OIL FILLING: 2 - LB RICOTTA CHEESE, DRAINED 1/2 - PT WHIPPING CREAM 1/2 - CUP CANDIED FRUIT PEEL, CHOPPED FINE 1/2 - CUP PISTACHIO NUTS, CHOPPED 1 1/2 - CUPS POWDERED SUGAR 1/2 - CUP MINI CHOCOLATE CHIPS DOUGH: PLACE EGGS IN BOWL (RESERVE 1 EGG WHITE); HEAT SLIGHTLY. MIX DRY INGREDIENTS IN ANOTHER BOWL; CUT IN MARGARINE. ADD EGGS AND WINE; CONTINUE BEATING AND MIXING. BATTER SHOULD BE DRY ENOUGH TO ROLL OUT. LET REST. ROLL OUT DOUGH WITH PASTA MACHINE OR BY HAND INTO VERY THIN (1/8") SHEETS. USING EMPTY FRUIT OR TUNA CAN ABOUT 4 OR 5" ACROSS, CUT OUT ROUNDS IN DOUGH. WRAP ROUND SECTIONS AROUND A GREASED CANNOLI MOLD; SEAL OVERLAPPING EDGES WITH EGG WHITE. HEAT 3/4" OIL IN ELECTRIC SKILLET AT 350 DEGREES; DROP IN CANNOLI. LET COOK FIRST ON 1 SIDE, THEN THE OTHER, UNTIL GOLDEN. REMOVE MOLD FROM OIL; REMOVE SHELL, GENTLY, ONTO TOWELING TO BLOT; CONTINUE UNTIL ALL ARE DONE. YIELD:ABOUT 50 SHELLS. FILLING: PLACE RICOTTA CHEESE IN BOWL; BEAT, GENTLY, UNTIL SMOOTH. ADD SUGAR; BEAT AGAIN. FOLD IN REMAINING INGREDIENTS WITH SPOON. TASTE FOR SUGAR. FILL CANNOLI FROM BOTH ENDS WITH SMALL SPOON. SPRINKLE WITH NUTS AT EACH END. DUST WHOLE CANNOLI WITH POWDERED SUGAR. FILL JUST ENOUGH TO SERVE, AS THEY GET SOGGY. KEEP FILLING REFRIGERATED. NOTE: MOLDS MAY BE OBTAINED IN AN ITALIAN GROCERY OR MAY BE CUT FROM 7/8" ALUMINUM PIPE. SAND EDGES AND USE. BUT MOLDS ABOUT 5 1/2" IN LENGTH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CAPPUCCINO TRUFFLES (05/24/93) (1:57) 2 T. INSTANT COFFEE 2 T. ORANGE JUICE 2 T. BRANDY FLAVORING 7 OZ. MARSHMALLOW CREME 3 C. CRUSHED CHOCOLATE WAFER CRUMBS 1 C. CHOPPED PECANS 1 T. ORANGE PEEL 2 T. COCOA 2 T. POWDERED SUGAR COCONUT TO COAT TRUFFLES DISSOLVE COFFEE IN COMBINED JUICE AND FLAVORING. GRADUALLY ADD TO MARSHMALLOW CREME WITH MIXER. ADD CRUMBS, PECANS AND PEEL. SHAPE INTO 1-INCH BALLS. ROLL HALF OF BALLS IN COMBINED COCOA AND POWDERED SUGAR. ROLL REMAINING BALLS IN COCONUT. CHILL. MAKES ABOUT 5 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARAMEL APPLES WITH RUM AND ICE CREAM (01/15/94) (6:01) 6 - SMALL BAKING APPLES 1 1/2 - STICKS SWEET BUTTER 1 1/3 - CUPS SUGAR 1 - TSP LEMON JUICE 12 - SCOOPS COFFEE ICE CREAM 1 1/2 - TBSP DARK RUM PEEL, CORE AND SLICE APPLES FAIRLY THIN. MELT BUTTER IN SKILLET AND ADD SUGAR AND LEMON JUICE. COOK OVER MEDIUM HEAT UNTIL SUGAR TURNS TO A LIGHT BROWN CARAMEL. ADD PEELED SLICED APPLES AND COOK 2 TO 3 MINUTES. ADD RUM AND SERVE IMMEDIATELY IN BOWLS OVER 2 SCOOPS OF ICE CREAM. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARAMEL ORANGE FONDUE (01/13/94) (23:22) 1 - 14 OZ BAG CARAMEL CANDY 1/3 - CUP ORANGE JUICE 1/4 - TSP GRATED ORANGE RIND MARSHMALLOWS POUND CAKE, CUT INTO CUBES ASSORTMENT OF FRUIT SHREDDED COCONUT CHOPPED NUTS MICROWAVE CARAMEL CANDY, JUICE AND RIND IN MEDIUM BOWL ON HIGH FOR 3 MINUTES; STIR. CONTINUE MICROWAVING 30 SECONDS TO 1 MINUTE OR UNTIL SAUCE IS SMOOTH, STIRRING EVERY 30 SECONDS. POUR INTO A FONDUE POT; KEEP WARM WHILE SERVING. DIP CAKE AND FRUIT OR MARSHMALLOWS INTO SAUCE AND THEN INTO COCONUT OR NUTS. MAKES 1 1/3 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARDAMON PASTRIES (02/25/94) (1:33) YIELD: 12 SERVINGS 3 C PLAIN FLOUR 2 EGGS 1/4 C MELTED BUTTER 1/2 C SUGAR 3 TB RUM 3 TB WATER 10 CARDAMON PODS POUNDED SEEDS REMOVED AND POUNDED AGAIN VEGETABLE OIL FOR FRYING ICING SUGAR TO DUST SIFT THE FLOUR INTO A BOWL AND MAKE A WELL IN THE CENTRE. BREAK THE EGGS IN THE CENTRE AND BEAT LIGHTLY WITH A FORK. ADD THE REMAINING INGREDIENTS, EXCEPT THE OIL AND ICING SUGAR, AND GRADUALLY INCORPORATE THEM INTO THE FLOUR. KNEAD TO FORM A SMOOTH DOUGH, WRAP IN PLASTIC WRAP AND REFRIGERATE FOR 1 HOUR. ROLL OUT THE DOUGH ON A LIGHTLY FLOURED SURFACE TO FORM A THIN EVEN SHEET AND CUT INTO THE DESIRED SHAPES. QUICKLY DEEP FRY THE PASTRIES IN HOT VEG OIL UNTIL PALE AND CRISP. DO NOT ALLOW TO BROWN. SET ASIDE TO DRAIN AND COOL ON PAPER TOWELS. DREDGE THE PASTRIES IN ICING SUGAR AND STORE IN A COVERED CONTAINER UNTIL READY TO SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEDDAR APPLE DANDY (05-01-93) (16:57) SERVINGS: 6 6 C APPLES; * 1/4 C SUGAR 2 TB UNBLEACHED FLOUR 1 1/2 C CHEDDAR; SHARP, SHREDDED 3/4 C UNBLEACHED FLOUR 1/4 C SUGAR 1/2 TS CINNAMON; GROUND 1/4 TS SALT 1/2 C BUTTER * USE TART COOKING APPLES SUCH AS MACS OR GRANNY SMITH;S. CORE, PARE, AND THINLY SLICE THE APPLES. HEAT THE OVEN TO 375 DEGREES F. COMBINE THE APPLES, SUGAR, FLOUR AND 1 CUP OF CHEESE. PLACE IN A GREASED 8-INCH SQUARE BAKING PAN. COMBINE THE FLOUR, SUGAR, CINNAMON, AND SALT. CUT IN THE BUTTER UNTIL THE MIXTURE RESEMBLES COARSE CRUMBS THEN SPRINKLE OVER THE APPLE MIXTURE. BAKE IN THE PREHEATED OVEN FOR 30 TO 35 MINUTES. REMOVE FROM THE OVEN AND TOP WITH THE REMAINING CHEESE. RETURN TO THE OVEN UNTIL THE CHEESE MELTS. SERVE WARM WITH HARD SAUCE OR ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE BOWLS (12-01-93) (17:48) TOP BOWLFUL OF COTTAGE CHEESE WITH CHERRIES, PEACH SLICES, BERRIES, OR APPLESAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE FILLING FOR STRUDEL (02/23/94) (14:27) 1 LB. DRY COTTAGE CHEESE 1/2 PT. SOUR CREAM 1/2 TSP. SALT 3 TBSP. SUGAR 2 EGGS 1 TSP. LEMON JUICE (OPTIONAL) 1/2 CUP BUTTERED BREAD CRUMBS 1/4 LB. MELTED BUTTER CRUMBLE THE COTTAGE CHEESE. ADD SOUR CREAM, SALT, SUGAR AND EGGS WELL BEATEN. ADD LEMON JUICE. STRETCH DOUGH AND BRUSH WITH MELTED BUTTER. SPREAD ON THE CHEESE MIXTURE AND SPRINKLE WITH BUTTERED BREAD CRUMBS. ROLL UP AND PLACE IN WELL GREASED PANS. BRUSH TOPS WITH MELTED BUTTER AND BAKE IN 350 F OVEN FOR ABOUT 45 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY BERRIES ON A CLOUD (01/16/94) (2:38) 3 - EGG WHITES (1/3 TO 1/2 CUP) 1/4 - TSP CREAM OF TARTER 3/4 - CUP SUGAR 1 - 3 OZ PKG CREAM CHEESE, SOFTENED 1/2 - CUP SUGAR 1/2 - TSP VANILLA 1 - CUP CHILLED WHIPPING CREAM 1 - CUP MINIATURE MARSHMALLOWS CHERRY-BERRY TOPPING HEAT OVEN TO 275 DEGREES. COVER BAKING SHEET WITH HEAVY BROWN PAPER; DRAW OUTLINE OF HEART, 9" ACROSS GREATEST WIDTH ON PAPER. BEAT EGG WHITES AND CREAM OF TARTER UNTIL FOAMY. BEAT IN 3/4 CUP SUGAR, 1 TBSP AT A TIME. CONTINUE BEATING UNTIL STIFF AND GLOSSY. DO NOT OVERBEAT. SPOON MERINGUE INTO OUTLINE ON PAPER, BUILDING UP SIDE. BAKE 1 1/2 HOUR. TURN OFF OVEN. LEAVE MERINGUE IN OVEN WITH DOOR CLOSED 1 HOUR. REMOVE FROM OVEN. FINISH COOLING AWAY FROM DRAFT. BLEND CREAM CHEESE, 1/2 CUP SUGAR AND THE VANILLA IN CHILLED BOWL. BEAT CREAM UNTIL STIFF. GENTLY, FOLD WHIPPED CREAM AND MARSHMALLOWS INTO CREAM CHEESE MIXTURE. PILE INTO MERINGUE SHELL. COVER; CHILL AT LEAST 12 HOURS. JUST BEFORE SERVING, TOP WITH CHERRY-BERRY TOPPING. CUT INTO WEDGES. MAKES 6 TO 8 SERVINGS. CHERRY-BERRY TOPPING 1 - 21 OZ CAN CHERRY PIE FILLING 1 - TSP LEMON JUICE 2 - CUPS SLICED STRAWBERRIES OR 1 - 16 OZ PKG FROZEN STRAWBERRIES, THAWED STIR TOGETHER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY BUBBLES (12-01-93) (18:05) 1 NO. 2 CAN PITTED RED SOUR 2 TABLELSP. BUTTER OR CHERRIES, PACKED IN WATER MARGARINE 1/2 CUP GRANULATED SUGAR 1/8 TEASP. ALMOND EXTRACT 1/8 TEASP. SALT 1 PKG. BAKE 'N' EAT BISCUITS 4 TEASP. CORNSTARCH LIGHT CREAM START HEATING OVEN TO 400 F. DRAIN CHERRIES; SAVE JUICE. IN SAUCEPAN, COMBINE SUGAR, SALT, CORNSTARCH; STIR IN CHERRY JUICE; COOK, STIRRING, UNTIL CLEAR AND THICKENED. REMOVE FROM HEAT; ADD BUTTER AND EXTRACT. MEANWHILE, PLACE CHERRIES IN 8" X 8" X 2" PAN; ARRANGE BISCUITS ON TOP (QUARTER TENTH BISCUIT; PLACE AROUND CENTER BISCUIT). POUR SAUCE OVER ALL. BAKE 25 MIN. SERVE WARM, IN DESSERT DISHES, WITH CREAM IF DESIRED. MAKES 5 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY CHEWS (01/16/94) (2:43) 3/4 - CUP BUTTER 2 - CUPS COTTAGE CHEESE 2 1/4 - CUPS FLOUR 1/2 - TSP SALT 1 - 1 LB CAN RED TART PITTED CHERRIES, WATER PACKED 1/2 - CUP SUGAR 2 - TBSP CORNSTARCH 1/2 - TSP ALMOND EXTRACT CONFECTIONERS SUGAR CREAM BUTTER AND COTTAGE CHEESE UNTIL SMOOTH. ADD FLOUR AND SALT. (ADD LAST 1 1/4 CUPS FLOUR BY HAND). CHILL SEVERAL HOURS. FILLING: DRAIN CHERRIES; SAVE 3/4 CUP LIQUID. COMBINE SUGAR AND CORNSTARCH; GRADUALLY, ADD LIQUID. COOK, STIRRING CONSTANTLY, UNTIL THICKENED. COOK 2 MINUTES LONGER. ADD ALMOND EXTRACT AND CHERRIES; COOL. ON FLOURED BOARD, ROLL DOUGH (1/3 AT A TIME) UNTIL 15 X 9" BIG AND 1/2" THICK. CUT INTO 3" SQUARES. PLACE 2 CHERRIES WITH SAUCE IN EACH SQUARE. PRESS OUTER EDGES TO FLATTEN. PLACE ON BUTTERED BAKING SHEETS. BAKE @ 375 DEGREES 20 TO 25 MINUTES. COOL ON RACK. SPRINKLE WITH SUGAR. MAKES 45 SQUARES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY DESERT (05/14/93) (6:03) SERVINGS: 4 1 LB CHERRIES; TART, FRESH 3 T KIRSCH 6 T SUGAR 2 T ;WATER 12 EA LADYFINGERS 8 OZ CREAM CHEESE; * 1/2 T VANILLA EXTRACT 2 OZ ALMONDS; GROUND ** 1 C CREAM; HEAVY 1 X PISTACHIO NUTS; CHOPPED * SOFTEN CREAM CHEESE TO ROOM TEMPERATURE. ** GRIND ALMONDS IN THE BLENDER, IF GROUND ALMONDS ARE NOT AVAILABLE. WASH AND DRAIN CHERRIES. REMOVE STONES AND RESERVE 8 WHOLE CHERRIES FOR GARNISH. PLACE CHERRIES IN A BOWL; ADD KIRSCH. IN A SMALL PAN BOIL 3 T SUGAR AND THE WATER FOR A MINUTE TO MAKE A THIN SUGAR SYRUP. ADD SYRUP TO CHERRIES; STIR TO BLEND. COVER AND LET SOAK FOR 20 MINUTES. CUT THE LADYFINGERS IN HALF, DIVIDE INTO 4 PORTIONS, AND PLACE IN INDIVIDUAL GLASS DISHES. ARRANGE CHERRIES ON TOP. THOROUGHLY BLEND CREAM CHEESE, 3 T SUGAR, VANILLA EXTRACT, AND GROUND ALMONDS. WHIP THE CREAM AND CAREFULLY FOLD IT INTO THE CREAM-CHEESE MIXTURE. SPOON OVER THE CHERRIES. GARNISH WITH THE CHOPPED PISTACHIO NUTS AND WHOLE CHERRIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHESTNUT PUREE - SWEETENED (01/13/94) (23:34) 2 - LB CHESTNUTS 1 - CUP MILK 1/2 - CUP WATER 1 - CUP FORGED SUGAR 1 - CUP WHIPPING CREAM 1/2 - CUP CONFECTIONERS SUGAR CHERRY BRANDY SLIT NUTS ON FLAT SIDE. POUR INTO A PAN OF BOILING WATER FOR 20 MINUTES; DRAIN. COOL. SHELL AND PEEL SKIN. COMBINE MILK WITH SUGAR AND PEELED CHESTNUTS. SIMMER, COVERED, FOR 20 TO 30 MINUTES, UNTIL NUTS ARE TENDER. DRAIN AND PUT INTO GRINDER. CHILL. BLEND. TO SERVE, COMBINE CHESTNUTS, WHIPPED CREAM, CONFECTIONERS SUGAR AND CHERRY BRANDY. SERVES 6 TO 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE CHIP SCONES (11-06-92) (3:15) IBM 1 3/4 CUPS ALL-PURPOSE FLOUR 3 TABLESPOONS SUGAR 2 1/2 TEASPOONS BAKING POWDER 1/2 TEASPOON SALT 1/3 CUP BUTTER 1 EGG SLIGHTLY, BEATEN 1/2 CUP CHOCOLATE CHIPS 4 TO 6 TABLESPOONS MILK 1 EGG, SLIGHTLY BEATEN HEAT OVEN TO 400 DEGREES. IN MEDIUM BOWL COMBINE FLOUR, SUGAR, BAKING POWDER AND SALT. CUT BUTTER INTO FLOUR MIXTURE UNTIL IT RESEMBLES FINE CRUMBS. STIR IN 1 EGG, CHOCOLATE CHIPS AND JUST ENOUGH MILK SO DOUGH LEAVE THE SIDE OF THE BOWL. TURN DOUGH ONTO LIGHTLY FLOURED SURFACE; KNEAD GENTLY 10 TIMES. TOLL DOUGH INTO 1/2 INCH THICK CIRCLE; CUT INTO 12 WEDGES. PLACE WEDGES ON UNGREASED COOKIE SHEET. BRUSH WITH BEATEN EGG. BAKE FOR 10 TO 12 MINUTES OR UNTIL GOLDEN BROWN. IMMEDIATELY REMOVE FROM COOKIE SHEET. SERVE WARM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE CLUSTERS (11-28-93) (22:16) 1/3 C. MARGARINE 6 OZ. CHOCOLATE CHIPS 2 C. MINIATURE MARSHMALLOWS 1/2 T. VANILLA 2 C. CLUSTERS CEREAL 1 C. FLAKED COCONUT HEAT FIRST 3 INGREDIENTS IN SAUCEPAN OVER LOW HEAT, STIRRING UNTIL MELTED. REMOVE FROM HEAT AND STIR IN VANILLA. STIR IN REMAINING INGREDIENTS AND DROP BY ROUNDED SPOONFULS ONTO WAXED PAPER. REFRIGERATE UNTIL FIRM. REMOVE FROM REFRIGERATOR 5 MINUTES BEFORE SERVING. MAKES ABOUT 2-1/2 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE COVERED PEANUT BUTTER BALLS (11-29-93) (9:12) SERVINGS: 20 1 LB POWDERED SUGAR 1 HOPPED PECANS 1 C GRAHAM CRACKER CRUMBS 1 EANUT BUTTER 1 EA STICK MARGARINE OR BUTTER 1 LAKED COCONUT 1 T VANILLA 12 Z KG CHOCOLATE CHIPS 1/2 EA BLOCK OF PARAFIN 1. PLACE BUTTER, PARAFIN AND CHOCOLATE CHIPS TO SIDE. 2. TAKE ALL THE REST OF THE INGREDIENTS LISTED ABOVE AND MIX WELL IN BOWL. 3. TAKE BUTTER AND HEAT TILL MELTED. NOW POUR OVER MIXTURE AND FORM INTO BALLS. 4. NOW TAKE DOUBLE BOILER AND MELT CHOCOLATE CHIPS AND PARAFIN. 5. USE EITHER 2 SPOONS OR TOOTHPICKS AND DIP THE BALLS IN THE CHOCOLATE. 6. PLACE ON WAXED PAPER TO COOL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE FONDUE 12 OUNCES MILK CHOCOLATE, SEMISWEET CHOCOLATE PIECES OR SWEET CHOCOLATE 3/4 CUP LIGHT CREAM 1 TO 2 TABLESPOONS CHERRY BRANDY, ORANGE FLAVORED LIQUEUR OR 2 TABLESPOONS INSTANT COFFEE DIPPERS (BELOW) IN HEAVY SAUCEPAN, MELT CHOCOLATE IN CREAM OVER LOW HEAT, STIRRING UNTIL SMOOTH. REMOVE FROM HEAT; STIR IN BRANDY. POUR INTO DESSERT FONDUE POT TO KEEP WARM. SPEAR DIPPERS AND SWIRL IN FONDUE. MAKES 2 CUPS. DIPPERS: ANGEL FOOD CAKE SQUARES, STRAWBERRIES, WHOLE MINIATURE CREAM PUFFS, MANDARIN ORANGE SEGMENTS, BANANA SLICES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE FONDUE 1 (04-09-93) (2:05) IBM 2 CUPS CHOCOLATE CHIPS 1 CUP TABLE CREAM 2 TABLESPOONS THAWED ORANGE JUICE CONCENTRATE IN 1 1/2 QUART CASSEROLE COMBINE ALL INGREDIENTS. MICROWAVE AT 50% FOR 5 TO 6 MINUTES, OR UNTIL MIXTURE CAN BE STIRRED SMOOTH, STIRRING EVERY 2 MINUTES. SERVE WITH CHINKS OF BANANA, PINEAPPLE, APPLE ETC. MAKES 2 1/2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE MERINGUE PUFFS (02/21/94) (14:23) 2 OZ. UNSWEETENED BAKING CHOCOLATE 3/4 CUP CONFECTIONERS' SUGAR, SIFTED 3 TBSP UNSWEETENED COCO POWDER, SIFTED 3 LARGE EGG WHITES 1/2 TSP. CREAM OF TARTAR 1/2 CUP WHITE SUGAR LINE BAKING SHEETS WITH FOIL. FINELY CHOP BAKING CHOCOLATE SQUARE IN A BLENDER (I USED A CHEESE GRATER), AND SET ASIDE. IN A SMALL BOWL COMBINE CONFECTIONERS' SUGAR AND COCOA WITH WIRE WHISK. IN A MEDIUM BOWL BEAT EGG WHITES AND CREAM OF TARTAR WITH AN ELECTRIC MIXER AT MEDIUM SPEED UNTIL MIXTURE THICKENS. INCREASE SPEED TO HIGH, WHILE ADDING SUGAR SLOWLY. BEAT UNTIL MIXTURE FORMS STIFF PEAKS AND TURNS GLOSSY. GENTLY FOLD IN COCOA MIXTURE AND CHOPPED BAKING CHOCOLATE WITH A RUBBER SPATULA. FOLD INGREDIENTS INTO EGG WHITES UNTIL MIXTURE IS UNIFORMLY BROWN WITH NO STREAKS. FILL A PASTRY BAG FITTED WITH A LARGE STAR TIP WITH THE MERINGUE. PIPE MERINGUE IN DECORATIVE SHAPES ONTO FOIL-LINED BAKING SHEETS. PREHEAT OVEN TO 200 F. ALLOW MERINGUES TO DRY AT ROOM TEMPERATURE FOR ABOUT 45 MINUTES OR UNTIL NOT STICKY. (DON'T TRY MAKING THESE ON HUMID OR RAINY DAYS.) BAKE FOR 1 HOUR. WHEN COOL, REMOVE FROM FOIL WITH A METAL SPATULA. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE PRETZELS (05/14/93) (6:20) SERVINGS: 8 1/2 C BUTTER OR MARGARINE 1/4 C SUGAR 1 EA EGG; LARGE, BEATEN 1 T VANILLA EXTRACT 1/4 C MILK 1/4 C COCOA 2 C FLOUR; UNBLEACHED, UNSIFTED -------------------------------COCOA FROSTING------------------------------- 2 T COCOA 1 1/4 C CONFECTIONERS' SUGAR 2 T BUTTER OR MARGARINE; MELTED 1/2 T VANILLA EXTRACT CREAM 1/2 CUP BUTTER AND THE SUGAR UNTIL LIGHT AND FLUFFY. BEAT IN THE EGG, VANILLA, AND MILK. SIFT COCOA AND FLOUR. MIX INTO BUTTER MIXTURE UNTIL THOROUGHLY BLENDED. CHILL DOUGH UNTIL FIRM ENOUGH TO HANDLE (ABOUT 30 MINUTES). USING 2 T DOUGH, ROLL A ROPE ABOUT 12 INCHES LONG BETWEEN YOUR HANDS. SHAPE INTO A PRETZEL AS FOLLOWS: MAKE A LOOP BOUT 1 1/2 INCHES IN DIAMETER BY CROSSING THE ENDS, LEAVING 1-INCH TAILS. FLIP THE LOOP DOWN OVER THE CROSSED ENDS. PRESS FIRMLY INTO PLACE. PLACE PRETZELS ON GREASED BAKING SHEETS. BAKE AT 350 DEGREES F. FOR ABOUT 10 MINUTES. MAKE FROSTING IN A SMALL BOWL. MIX COCOA AND CONFECTIONERS' SUGAR. GRADUALLY STIR IN BUTTER AND VANILLA. IF FROSTING IS TOO THICK, THIN WITH MILK. WHEN PRETZELS ARE COOL, SPREAD WITH COCOA FROSTING. MAKE 2 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE STICKS (12-05-93) (15:18) 2 SQUARES BITTER CHOCOLATE 1/2 CUP BUTTER 1 CUP SUGAR 2 EGGS 1/4 TEASPOON SALT 1/2 TEASPOON VANILLA 1/2 CUP FLOUR 1/2 CUP CHOPPED NUT MEATS (PECANS OR WALNUTS) MELT CHOCOLATE WITH BUTTER AND ADD A CUP OF SUGAR. STIR WELL. STIR IN THE EGGS, FIRST THE YOLKS AND THEN THE WHITES WHICH HAVE BEEN BEATEN WITH THE 1/4 TEASPOON OF SALT. ADD VANILLA, HALF A CUP OF FLOUR AND FOLD NUT MEATS THROUGH. BAKE AT 350 DEGREES FOR 20 TO 30 MINUTES, OR UNTIL DONE. CUT INTO SLIM RECTANGULAR STICKS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE SUPREME WITH PISTACHIO CREAM (01/13/94) (23:31) 4 - EGG YOLKS 1 - CUP CONFECTIONERS' SUGAR 3 - 1 OZ SQUARES UNSWEETENED CHOCOLATE 1/3 - CUP BUTTER 1/4 - CUP COCOA 1 - CUP HEAVY CREAM, WHIPPED THIN SLICES OF CHOCOLATE OR POUND CAKE 1/4 - CUP TIA MARIA OR KAHLUA COFFEE LIQUEUR SWEETENED WHIPPED CREAM 1/4 - CUP FINELY CHOPPED PISTACHIO NUTS LINE A 9 X 3 X 5" LOAF PAN WITH PLASTIC OR PARCHMENT PAPER; SET ASIDE. IN A MEDIUM MIXING BOWL, COMBINE EGG YOLKS AND SUGAR WITH A WIRE WHISK. PLACE CHOCOLATE IN A 1 CUP MEASURE. MICROWAVE ON 50 % (MEDIUM) 2 TO 3 MINUTES OR UNTIL CHOCOLATE MELTS. WHISK MELTED CHOCOLATE INTO EGG MIXTURE. PUT BUTTER INTO SAME GLASS MEASURE. MICROWAVE ON MEDIUM FOR 1 MINUTE OR UNTIL SOFTENED. STIR IN COCOA AND WHISK INTO CHOCOLATE MIXTURE. FOLD IN WHIPPED CREAM. POUR HALF OF THE MIXTURE INTO PREPARED LOAF PAN. COVER WITH A LAYER OF CAKE AND POUR COFFEE LIQUEUR, EVENLY, OVER CAKE SO THAT IT SOAKS INTO CAKE. PLACE REMAINING MIXTURE ON TOP AND SMOOTH DOWN. REFRIGERATE AT LEAST TWO HOURS. COMBINE NUTS WITH WHIPPED CREAM. LET STAND IN REFRIGERATOR 30 MINUTES BEFORE USING. SLICE CHOCOLATE SUPREME AND GARNISH WITH WHIPPING CREAM. DECORATE WITH ADDITIONAL PISTACHIO NUTS, IF DESIRED. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE TRUFFLES (02/13/94) (23:45) YIELD: 30 PIECES 1 PK (8 SQUARES) SEMI-SWEET CHOCOLATE 4 OZ CREAM CHEESE, SOFTENED 8 OZ TUB CHOCOLATE NONDAIRY WHIPPED TOPPING, THAWED POWDERED SUGAR FINELY CHOPPED NUTS, TOASTED COCONUT, GRATED SEMISWEET CHOCOLATE, COOKIE CRUMBS OR MULTI-COLORED SPRINKLES COOK CHOCOLATE ON HIGH (100 PERCENT POWER) FOR 2 MINUTES OR UNTIL CHOCOLATE IS ALMOST MELTED, STIRRING HALFWAY THROUGH HEATING TIME. STIR UNTIL CHOCOLATE IS COMPLETELY MELTED. STIR IN CREAM CHEESE UNTIL SMOOTH. COOL TO ROOM TEMPERATURE. GENTLY STIR IN WHIPPED TOPPING. REFRIGERATE 1 HOUR. SHAPE INTO 1" BALLS. ROLL IN POWDERED SUGAR, NUTS, COCONUT, GRATED CHOCOLATE, COOKIE CRUMBS OR SPRINKLES. STORE IN THE REFRIGERATOR. MAKES ABOUT 2 1/2 TO 3 DOZEN TRUFFLES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHRISTMAS CREAM HORNS (10-10-92) (0:28) 1/2 17 1/4 OUNCE PACKAGE FROZEN PUFF PASTRY 1 LARGE EGG, BEATEN SUGAR 1 PINT STRAWBERRIES 2 LARGE KIWIFRUIT 2 LARGE ORANGES 1 CUP HEAVY CREAM 1 TABLESPOON BRANDY (OPTIONAL) ABOUT 1 1/2 HOURS BEFORE SERVING OR EARLY IN DAY: THAW PUFF PASTRY SHEET. PREHEAT OVEN TO 400 DEGREES. UNFOLD PASTRY ONTO LIGHTLY FLOURED SURFACE; ROLL INTO A 14" BY 10" RECTANGLE. CUT RECTANGLE LENGTHWISE INTO TEN 1 INCH WIDE STRIPS. GREASE TEN 4 3/4 INCH LONG CREAM HORN MOLDS. BRUSH 1 DOUGH STRIP WITH BEATEN EGG; WRAP EGG SIDE OUT, AROUND MOLD, OVERLAPPING EDGES SLIGHTLY. GENTLY PRESS SEAMS TOGETHER. PLACE ON COOKIE SHEET. REPEAT TO MAKE 10 IN ALL. SPRINKLE WITH 2 TEASPOONS SUGAR. BACK CORNUCOPIAS 12 TO 15 MINUTES UNTIL PUFFED AND GOLDEN. WHILE HOT, REMOVE FROM MOLDS; COOL ON RACKS. IF NOT SERVING RIGHT AWAY, STORE TIGHTLY COVERED. ABOUT 30 MINUTES BEFORE SERVING: CUT EACH STRAWBERRY IN HALF; IN BOWL, TOSS WITH 2 TABLESPOONS SUGAR. PEEL AND SLICE KIWIFRUIT. PEEL ORANGES AND CUT INTO SECTIONS. IN SMALL BOWL, BEAT CREAM WITH 1 TABLESPOON SUGAR UNTIL SOFT PEAKS FORM. GRADUALLY BEAT IN BRANDY UNTIL STIFF PEAKS FORM. TO SERVE, PIPE CREAM INTO CORNUCOPIAS; ARRANGE ON LARGE PLATTER. TOSS KIWIFRUIT AND ORANGES WITH STRAWBERRIES. SPOON FRUIT ONTO PLATTER WITH CORNUCOPIAS. MAKES 10 SERVINGS. EACH ABOUT 245 CALORIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CIDER DOUGHNUTS (01/15/94) (5:57) 3 - LB CAN SHORTENING 2 - EGGS 1/2 - CUP SUGAR 1 - TSP VANILLA 3/4 - CUP APPLE JUICE OR CIDER 3 1/2 - CUPS SIFTED FLOUR 2 - TSP BAKING POWDER 1 - TSP SODA 1 - TSP SALT 1 - TSP CINNAMON 1/2 - TSP NUTMEG 1/2 - CUP CHOPPED RAISINS SUGAR MEASURE 3 TBSPSHORTENING; MELT AND SET ASIDE TO COOL SLIGHTLY. PLACE REMAINING SHORTENING IN HEAVY SAUCEPAN OR DEEP FRYER; SET ASIDE. BEAT EGGS IN LARGE BOWL. BEAT IN SUGAR, VANILLA AND MELTED SHORTENING. ADD APPLE JUICE; BEAT. SIFT TOGETHER FLOUR, BAKING POWDER, SODA, SALT AND SPICES. MIX IN CHOPPED RAISINS TO COAT. ADD ALL AT ONCE TO EGG MIXTURE, BEATING JUST UNTIL SMOOTH. REFRIGERATE AT LEAST 1 HOUR. HEAT SHORTENING TO ABOUT 375 DEGREES. ON FLOURED SURFACE, ROLL DOUGH TO ABOUT 1/4 TO 1/2" THICKNESS. CUT OUT DOUGHNUTS WITH FLOURED CUTTER WITHOUT TWISTING. USE PANCAKE TURNER TO LIFT DOUGHNUTS AND LOWER INTO HOT GREASE. WHEN DOUGHNUTS RISE TO SURFACE, TURN WITH TONGS OR SLOTTED SPOON; CONTINUE FRYING ABOUT 2 1/2 MINUTES. TURN AS NECESSARY TO BROWN EVENLY. DRAIN ON ABSORBENT PAPER; SHAKE IN BAG OF SUGAR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CINNAMON RAISIN OAT TRIANGLES (10-10-92) (0:29) 2 CUPS ROLLED OATS 1 CUP ALL-PURPOSE FLOUR 3/4 CUP PACKED BROWN SUGAR 1 TEASPOON CINNAMON 1/2 TEASPOON BAKING SODA 3/4 CUP BUTTER, MELTED 1 CUP RAISINS 1/4 CUP APPLE JELLY CINNAMON ICING COMBINE OATS, FLOUR, BROWN SUGAR, CINNAMON AND SODA; MIX WELL. STIR IN BUTTER UNTIL EVENLY MIXED. REMOVE ONE CUP CRUMB MIXTURE; SET ASIDE. PAT REMAINING MIXTURE INTO GREASED 9" SQUARE PAN. COMBINE RAISINS AND JELLY; TOSS WITH RESERVED CRUMB MIXTURE. SPRINKLE OVER LAYER IN PAN. BAKE AT 350 DEGREES FOR 30 MINUTES OR UNTIL EDGES ARE GOLDEN BROWN. WHILE WARM, CUT INTO NINE 3" SQUARES. CUT EACH SQUARE DIAGONALLY TO MAKE TRIANGLES. COOL IN PAN. DRIZZLE WITH CINNAMON ICING. MAKES 18 COOKIES. CINNAMON ICING: BLEND 1/2 CUP POWDERED SUGAR WITH 1/4 TEASPOON CINNAMON AND 2 TEASPOONS MILK TO MAKE A THIN ICING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COTTAGE CHEESE KOLACKY (01/15/94) (0:14) 1/2 - CUP (2 STICKS) BUTTER 2 - CUPS COTTAGE CHEESE 2 - CUPS FLOUR 1/2 - TSP SALT STEWED DRIED FRUITS AND OR PRESERVES CREAM TOGETHER BUTTER AND COTTAGE CHEESE. SIFT TOGETHER FLOUR AND SALT; MIX INTO CHEESE MIXTURE THOROUGHLY. CHILL SEVERAL HOURS OR OVERNIGHT. ROLL OUT 1/8" THICK ON LIGHTLY FLOURED BOARD. CUT INTO 2 OR 3" SQUARES OR CIRCLES. PLACE SMALL AMOUNT OF FRUIT OR PRESERVES ON EACH; FOLD OVER AND SEAL EDGES. BAKE 15 TO 20 MINUTES @ 375 DEGREES SPRINKLE WITH CONFECTIONERS SUGAR, IF DESIRED. MAKES 4 TO 5 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY DELIGHT (01/16/94) (3:39) 2- PKG CHERRY OR RASPBERRY JELLO 2- CUP BOILING WATER 1- LARGE CAN WHOLE CRANBERRY SAUCE 1- PT SOUR CREAM DISSOLVE JELLO IN BOILING WATER. ADD CRANBERRY SAUCE & ALLOW TO PARTIALLY SET. MIX IN SOUR CREAM. REFRIGERATE UNTIL FIRM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREME BRULEE (05/19/93) (2:41) SERVINGS: 4 4 EA EGG YOLKS 3 T SUGAR 1 X PINCH SALT 2 C TABLE CREAM 1 T VANILLA 1 X FRESH SLICED PEACHES 1 X FRESH STRAWBERRIES BEAT EGG YOLKS UNTIL SLIGHTLY THICKENED. GRADUALLY ADD SUGAR AND A PINCH OF SALT. SCALD TABLE CREAM AND POUR SLOWLY INTO EGG MIXTURE, STIRRING. ADD VANILLA AND POUR INTO BAKING DISHES. SET THEM IN A PAN WITH 1" OF WATER AND BAKE AT 350 DEGREES FOR 45 MINS TO 1 HOUR. TEST WITH CLEAN KNIFE. CAN BE PREPARED A DAY AHEAD. SPRINKLE TOP WITH SUGAR AND/OR TOP WITH FRESH SLICED PEACHES OR STRAWBERRIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAM PUFFS (01/13/94) (23:49) 1/4 - CUP SHORTENING OR BUTTER (BUTTER GIVES MORE FLAVOR) 1/2 - CUP FLOUR 1/4 - TSP SALT 2 - EGGS BRING 1/2 CUP WATER AND SHORTENING TO A BOIL IN HEAVY SAUCEPAN. ADD FLOUR AND SALT ALL AT ONCE. COOK UNTIL MIXTURE FORM A BALL, STIRRING CONSTANTLY. REMOVE FROM HEAT. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. DROP BY TABLESPOONS 2" APART ON GREASED BAKING SHEET. BAKE FOR 4 TO 45 MINUTES IN A 375 DEGREE OVEN. PUFFS SHOULD BE FREE OF BEADS OF MOISTURE. PUFFS CAN BE SERVED FILLED WITH WHIPPED CREAM AND SPRINKLED WITH POWDERED SUGAR ON TOP; FILLED WITH VANILLA PUDDING AND TOPPED WITH A CHOCOLATE SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CUP-STYLE CHOCOLATE SOUFFLES (12-01-93) (18:08) 1 PKG. CHOCOLATE PUDDING 3 EGG YOLKS DASH SALT 3 EGG WHITES 1 1/4 CUPS MILK LIGHT CREAM 1 TEASP. VANILLA EXTRACT START HEATING OVEN TO 350X F. GREASE 8 CUSTARD CUPS. IN SAUCEPAN, COMBINE FIRST 3 INGREDIENTS; COOK OVER MEDIUM HEAT, STIRRING, UNTIL MIXTURE COMES TO FULL BOIL. REMOVE FROM HEAT- COOL 5 MIN., STIRRING ONCE OR TWICE; ADD VANILLA. ADD PUDDING TO BEATEN EGG YOLKS, STIRRING WELL. BEAT EGG WHITES UNTIL THEY STAND IN SOFT PEAKS; GENTLY FOLD IN PUDDING. POUR INTO CUSTARD CUPS; PLACE IN PAN OF HOT WATER. BAKE 25 MIN. SERVE HOT, WITH LIGHT OR WHIPPED CREAM; (LEFTOVERS ARE ALSO GOOD SERVED COLD. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DAIQUIRI SOUFFLE (08-30-93) (22:58) SERVINGS: 4 1/2 C COLD WATER 1 T UNFLAVORED GELATIN 4 EA LARGE EGGS, SEPARATED 3/4 C SUGAR 1 EA RIND OF LEMON AND LIME 2 T LIME JUICE 2 T LEMON JUICE 4 T LIGHT RUM 1 C WHIPPED CREAM PUT WATER IN A PAN. SPRINKLE GELATIN ON TOP; LET STAND AT LEAST 5 MINUTES. BEAT EGG YOLKS AND SUGAR TOGETHER UNTIL PALE AND FLUFFY. ADD LIME AND LEMON RIND; MIX TO BLEND. COOK GELATIN MIXTURE OVER LOW HEAT UNTIL DISSOLVED. ADD EGG YOLK MIXTURE; COOK GENTLY, STIRRING CONSTANTLY, 3 TO 5 MINUTES. DON'T LET MIXTURE BOIL OR IT MAY CURDLE. REMOVE FROM HEAT; STIR IN RUM, LEMON AND LIME JUICES. COOL UNTIL JUST BEGINNING TO GEL. THIS CAN BE HASTENED BY SETTING BOWL ON BED OF ICE. STIR OCCASIONALLY TO PREVENT JELLY FORMING. WHISK CREAM IN BOWL UNTIL SOFT PEAKS FORM. FOLD WHIPPED CREAM AND BEATEN EGG WHITES INTO GELATIN MIXTURE. POUR INTO PREPARED DISH. CHILL. DECORATE WITH WHIPPED CREAM, VIOLETS, AND LIME SLICES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DESSERT CHEESE SPREAD (11-11-92) (3:08) IBM 8 OUNCES SHARP CHEDDAR CHEESE, CUT INTO 1 INCH PIECES 1 (8 OUNCE) PACKAGE CREAM CHEESE, SOFTENED 1 TEASPOON GROUND NUTMEG 3 TABLESPOONS VANILLA EXTRACT 2/3 CUP PITTED DATES, CHOPPED 2/3 CUP WALNUTS, CHOPPED IN A FOOD PROCESSOR WITH KNIFE BLADE BLEND CHEDDAR CHEESE, CREAM CHEESE, NUTMEG, VANILLA AND DATES FOR 1 MINUTE. PRESS MIXTURE FIRMLY INTO A SHALLOW, 7 INCH CONTAINER LINED WITH PLASTIC WRAP. CLOSE SIDES OF PLASTIC WRAP OVER CHEESE MIXTURE AND CHILL 4 HOURS. UNMOLD CHEESE; REMOVE PLASTIC WRAP. PRESS WALNUTS ONTO TOP AND SIDES OF CHEESE. SERVE WITH FRUIT AND COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DINOSAURWICH (04-18-92) 3 1/2 CUPS WHIPPED TOPPING, THAWED DINOSAUR GRRRAHAMS. COOKIES OR OTHER ASSORTED COOKIES SPREAD TOPPING ABOUT 3/4 INCH THICK ON ONE COOKIE. PLACE ANOTHER COOKIE GENTLY ON TOP. ROLL OR LIGHTLY PRESS EDGES IN GARNISH. REPEAT. FREEZE UNTIL FIRM, ABOUT 4 HOURS. WRAP TO STORE IN FREEZER FOR UP TO TWO WEEKS. MAKES ABOUT 12. GARNISH SUGGESTIONS SPRINKLES, COOKIE CRUMBS, CHOCOLATE CHIPS, CHOPPED NUTS, DICED FRUIT, TOASTED COCONUT, MINIATURE JELLY BEANS AND ASSORTED CANDIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DOUBLE CHOCOLATE DROPS (02/26/94) (13:34) 1 1/2 C ALL-PURPOSE FLOUR 1/2 TSP BAKING POWDER 1/2 TSP BAKING SODA 1/2 C SHORTENING 2 SQUARES UNSWEETENED CHOCOLATE 1 C PACKED BROWN SUGAR 1 EGG 1/2 C BUTTERMILK OR SOUR MILK 1 TSP VANILLA 6 OZ SEMISWEET CHOCOLATE CHIPS (1 CUP) 1/2 C CHOPPED WALNUTS STIR TOGETHER FLOUR, BAKING POWDER, SODA, AND SALT. MELT SHORTENING AND CHOCOLATE; COOL. STIR IN BROWN SUGAR, EGG, BUTTERMILK, AND VANILLA; MIX UNTIL SMOOTH. STIR DRY INGREDIENTS INTO SAUCEPAN MIXTURE. MIX WELL. STIR IN CHOCOLATE CHIPS AND NUTS. DROP BY TEASPOONFUL 2 INCHES APART ONTO GREASED COOKIE SHEET. BAKE AT 350 DEGREES FOR 10 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DOUGHNUT DECKERS (12/18/93) (22:13) TOP SPLIT DOUGHNUT HALVES WITH CREAM CHEESE AND CANNEDWHOLE-CRANBERRY SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGGNOG CREAM PUFFS (01/13/94) (23:44) 24 - SMALL CREAM PUFFS, 2 1/2 TO 3" IN DIAMETER 1 - TSP VANILLA 1/4 - CUP COLD WATER 2 - ENVELOPES (2 TBSP) UNFLAVORED GELATIN 1 - CUP WHIPPED CREAM 1/4 - CUP CHOPPED CANDIED RED CHERRIES 6 - SQUARES GERMAN SWEET CHOCOLATE, FINELY CHOPPED 2 1/2 - CUPS EGGNOG 2 - TBSP RUM OR 1 TSP RUM EXTRACT SOFTEN GELATIN IN WATER. HEAT 1 CUP EGGNOG OVER LOW HEAT TO SIMMERING POINT; ADD GELATIN AND STIR UNTIL DISSOLVED. REMOVE FROM HEAT; ADD REMAINING 1 1/2 CUPS EGGNOG, RUM AND VANILLA. CHILL UNTIL PARTIALLY SET. WHIP CREAM UNTIL STIFF; FOLD IN EGGNOG MIXTURE. FOLD IN CHERRIES AND CHOCOLATE. CHILL UNTIL MIXTURE MOUNDS WHEN DROPPED FROM A SPOON. TO SERVE, SPLIT CREAM PUFFS AND FILL WITH EGGNOG MIXTURE. GARNISH AS DESIRED. MAKES 24 CREAM PUFFS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGGNOG MACAROON CREAM WITH RASPBERRY SAUCE (01/13/94) (23:30) 2 - ENVELOPES UNFLAVORED GELATIN 2 1/2 - CUPS DAIRY EGGNOG 1/2 - CUP SUGAR 1 - CUP DAIRY SOUR CREAM 1 - TBSP RUM EXTRACT 1 1/2 - CUPS WHIPPING CREAM, WHIPPED 1 - CUP (ABOUT 7) MACAROON COOKIE PIECES RASPBERRY SAUCE: 1 - 10 OZ PKG FROZEN RASPBERRIES, THAWED 2 - TSP CORNSTARCH SOFTEN GELATIN IN 1 CUP EGGNOG; STIR OVER LOW HEAT UNTIL DISSOLVED. ADD SUGAR; STIR UNTIL DISSOLVED. BLEND IN REMAINING EGGNOG, SOUR CREAM AND RUM EXTRACT. CHILL UNTIL THICKENED BUT NOT SET. FOLD WHIPPED CREAM AND COOKIES INTO EGGNOG MIXTURE. POUR INTO LIGHTLY OILED 2 QUART MOLD OR 8 INDIVIDUAL MOLDS; CHILL UNTIL FIRM REMOVE FROM MOLDS AND SERVE WITH RASPBERRY SAUCE. RASPBERRY SAUCE: DRAIN RASPBERRIES, RESERVING SYRUP. COMBINE JUICE AND CORNSTARCH IN A SAUCEPAN. BRING TO A BOIL OVER MEDIUM HEAT, STIRRING CONSTANTLY. BOIL 1 MINUTE OR UNTIL THICKENED, STIRRING CONSTANTLY. COOL. STIR IN RASPBERRIES; CHILL. MAKES 10 TO 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ELEPHANT EARS (01/15/94) (2:14) COMMERCIAL FROZEN WHITE BREAD DOUGH (ANY BRAND) CINNAMON AND SUGAR, MIXED (1 PART CINNAMON TO 4 PARTS SUGAR) MELTED BUTTER OR MARGARINE CHERRY OR APPLE FILLING (OPTIONAL) SALAD OIL OR SHORTENING (FOR DEEP-FAT FRYING) THAW LOAVES OF FROZEN BREAD DOUGH, BUT DO NOT LET THEM RAISE. DIVIDE EACH LOAF INTO 6 EQUAL PIECES WITH SHARP KNIFE. ROLL EACH PIECE ON FLOURED SURFACE UNTIL THE SIZE OF A DINNER PLATE. THE LARGER IT'S ROLLED, THE CRISPER IT WILL BE WHEN FRIED. FRY 1 AT A TIME IN DEEP HOT FAT (375 DEGREES) ABOUT 2 MINUTES, OR UNTIL GOLDEN BROWN, TURNING ONCE. DRAIN ON PAPER TOWELS. WHILE STILL WARM, BRUSH WITH MELTED BUTTER OR MARGARINE AND SPRINKLE GENEROUSLY WITH CINNAMON AND SUGAR MIXTURE. IF DESIRED, SPREAD A LARGE SPOONFUL OF PIE FILLING OVER THE EAR AFTER SPRINKLING WITH CINNAMON AND SUGAR. DELICIOUS! -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ELEPHANT EARS 1 (01/15/94) (2:14) 1 - CAKE COMPRESSED OR 1 PACKAGE DRY GRANULAR YEAST 1/4 - CUP LUKEWARM WATER 2 - CUPS SIFTED FLOUR 1 1/2 - TBSP SUGAR 1/2 - TSP SALT 1/2 - CUP BUTTER 1/2 - CUP MILK, SCALDED AND COOLED 1 - EGG YOLK TOPPING: 2 - TBSP SOFT BUTTER 2 1/2 - CUPS SUGAR 3 1/2 - TSP CINNAMON CHOPPED NUTS (OPTIONAL) MELTED BUTTER SOFTEN YEAST IN LUKEWARM WATER. MIX FLOUR, 1 1/2 TABLESPOONS SUGAR AND SALT; CUT IN 1/2 CUP BUTTER AS FOR PASTRY. COMBINE MILK, EGG YOLK AND SOFTENED YEAST; ADD TO FLOUR MIXTURE AND MIX WELL. CHILL, COVERED, UNTIL FIRM ENOUGH TO HANDLE (AT LEAST 2 HOURS). TURN DOUGH ON A LIGHTLY FLOURED BOARD, PUNCH DOWN, COVER WITH A CLOTH AND ALLOW TO REST 10 MINUTES. ROLL INTO RECTANGLE (10 X 18") AND SPREAD WITH SOFT BUTTER. MIX 1/2 CUP SUGAR AND 2 TEASPOONS OF CINNAMON AND SPRINKLE EVENLY OVER DOUGH. ROLL AS FOR JELLY ROLL, SEALING EDGE; THE ROLL SHOULD BE 18" LONG. CUT INTO 1" SLICES. MIX REMAINING SUGAR AND CINNAMON ON LARGE SQUARE OF WAXED PAPER OR ALUMINUM FOIL. PLACE SLICES, 1 AT A TIME, ON SUGAR MIXTURE; ROLL INTO 5" ROUNDS. SPRINKLE NUTS ON TOP IF DESIRED AND PRESS GENTLY. PLACE ON UNGREASED COOKIE SHEETS. BRUSH WITH MELTED BUTTER AND SPRINKLE WITH ABOUT 1 TEASPOON SUGAR CINNAMON MIXTURE IF DESIRED. BAKE IN PREHEATED 400 DEGREE OVEN ABOUT 12 MINUTES. COOL ON WIRE RACKS. SERVES: 1 1/2 DOZEN -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FIG-DESSERT BITES (12-01-93) (17:45) ABOUT 15 DRIED FIGS 14 SNIPPED MARSHMALLOWS 1/2 LB. SWEET COOKING 1/2 CUP CHOPPED WALNUTS CHOCOLATE OR PECANS COVER FIGS WITH BOILING WATER 10 MIN.; DRAIN; DRY BETWEEN TOWELS. WITH SCISSORS, SNIP OFF STEMS; SNIP FIGS INTO 1/2" PIECES. MELT CHOCOLATE IN DOUBLE BOILER; QUICKLY STIR IN FIGS, MARSHMALLOWS, AND NUTS DROP BY TEASPOONFULS ONTO WAXED PAPER OR FOIL. COOL THOROUGHLY. MAKES ABOUT 40. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FILLED RINGS (12/18/93) (22:13) SPLIT DOUGHNUTS; FILL WITH MELTED SEMISWEET CHOCOLATE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FLOATING ISLANDS WITH SUGARED ALMONDS (01/13/94) (23:22) 1 1/2 - CUPS MILK 3 - EGGS, SEPARATED 1/4 - CUP SUGAR 2 - TSP CORNSTARCH 1 - TSP VANILLA EXTRACT PINCH OF SALT 2 - TBSP POWDERED SUGAR 1/4 - CUP SUGARED ALMONDS PUT MILK INTO A 4 CUP GLASS MEASURE. MICROWAVE ON HIGH 2 TO 3 MINUTES OR UNTIL HOT BUT NOT BOILING. IN A SMALL MIXING BOWL, BEAT TOGETHER EGG YOLKS, SUGAR AND CORNSTARCH. USING A WIRE WHISK, BLEND EGG MIXTURE INTO HOT MILK. MICROWAVE ON 50% (MEDIUM) 1 MINUTE; WHISK. REPEAT UNTIL MIXTURE THICKENS. DO NOT ALLOW MIXTURE TO BOIL BECAUSE IT WILL CURDLE. STIR IN VANILLA EXTRACT; COOL AND REFRIGERATE. PLACE WAXED PAPER ON A ROUND TRAY OR PLATE; SET ASIDE. BEAT EGG WHITES WITH SALT UNTIL STIFF. BEAT IN POWDERED SUGAR. CRUSH 5 SUGARED ALMONDS AND FOLD THEM INTO BEATEN EGG WHITES. MAKE 12 OVAL MOUNDS OF EGG WHITES ON PREPARED TRAY OR PLATE. NOTE:IF OVEN IS SMALL, MAKE TWO BATCHES OF MOUNDS. MICROWAVE ON HIGH 1 MINUTE (OR 40 SECONDS FOR EACH OF TWO SMALL BATCHES). TO SERVE, DIVIDE CUSTARD AMONG FOUR PLATES AND ARRANGE THREE "FLOATING ISLANDS" OF EGG WHITES ON TOP OF EACH. DECORATE WITH REMAINING ALMONDS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRENCH ALMOND CUSTARD FONDUE 1/2 CUP SUGAR 1/2 TEASPOON SALT 2 TABLESPOONS CORNSTARCH 2 CUPS LIGHT CREAM OR MILK 2 EGG YOLKS, SLIGHTLY BEATEN 1 TABLESPOON BUTTER OR MARGARINE 2 TEASPOONS ALMOND EXTRACT DIPPERS (BELOW) IN SAUCEPAN, MIX SUGAR, SALT AND CORNSTARCH. GRADUALLY STIR IN CREAM. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND BOILS. BOIL AND STIR 1 MINUTE. REMOVE FROM HEAT. GRADUALLY STIR AT LEAST HALF THE HOT MIXTURE INTO EGG YOLKS. BLEND INTO HOT MIXTURE IN SAUCEPAN. BOIL AND STIR 1 MINUTE. REMOVE FROM HEAT; STIR IN BUTTER AND ALMOND EXTRACT. POUR INTO DESSERT FONDUE POT TO KEEP WARM. SWIRL DIPPERS IN FONDUE. MAKES 2 CUPS. DIPPERS: ALTERNATE CHERRIES, GRAPES, PINEAPPLE CHUNKS, BROWNIE SQUARES AND FRUITCAKE SQUARES ON SKEWERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH ITALIAN ORANGE DESSERT (01/15/94) (6:11) 4 - LARGE ORANGES 1 - TBSP SUGAR 1 - TBSP ORANGE LIQUEUR 1 - CUP RICOTTA OR CREAMED COTTAGE CHEESE CINNAMON CUT A LICE FROM TOP OF EACH ORANGE, CUT OFF PEEL IN STRIPS FROM TOP TO BOTTOM, CUTTING DEEP ENOUGH TO REMOVE WHITE MEMBRANE. OR, CUT PEEL ROUND AND ROUND IN SPIRAL FASHION. GO OVER FRUIT AGAIN TO REMOVE ANY REMAINING WHITE MEMBRANE. CUT ORANGES INTO CROSSWISE SLICES. IN A SMALL BOWL, MIX RICOTTA, SUGAR AND LIQUEUR. TO SERVE, ARRANGE ORANGE SLICES ON PLATTER AND TOP WITH RICOTTA MIXTURE. SPRINKLE WITH CINNAMON. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH MINT FONDUE MIX 1/4 CUP FINELY SNIPPED MINT LEAVES AND 1/4 CUP SUGAR; LET STAND 1 HOUR. MELT 1 CUP MINT FLAVORED APPLE JELLY OVER LOW HEAT; BLEND IN MINT-SUGAR MIXTURE AND 1/4 CUP WATER. POUR INTO DESSERT FONDUE POT TO KEEP WARM. SPEAR DIPPERS (BELOW) AND SWIRL IN FONDUE. MAKES 1 1/2 CUPS. DIPPERS: CHIFFON CAKE SQUARES, BANANA CHUNKS, PINEAPPLE CHUNKS, TOASTED WAFFLE SQUARES, PEAR SLICES, STRAWBERRIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT COFFEE RING (01/15/94) (0:04) 1 - 20 OZ CAN THANK YOU BRAND PEACH, STRAWBERRY, BLUEBERRY, APPLE OR CHERRY FILLING 1/4 - CUP CHOPPED PECANS 1 - CUP CONFECTIONERS SUGAR 1 OR 2 - TBSP WATER 1/2 - TSP ALMOND EXTRACT 2 - PACKAGES (8 OZEACH) REFRIGERATED CRESCENT ROLLS FOR EACH COFFEE RING, SEPARATE CRESCENT ROLLS AND ARRANGE IN A CIRCLE ON A PIZZA PAN. PLACE SIDE BASE TOWARD THE CENTER, OVERLAPPING THEM WITH POINTS TOWARD THE OUTSIDE. THE CENTER OPENING SHOULD BE ABOUT 6" IN DIAMETER. DIVIDE 1/2 CAN FRUIT FILLING ON THE BASE OF EACH RING AND SPRINKLE WITH NUTS. FOLD POINTS OF THE TRIANGLES OVER THE FILLING AND TUCK UNDER THE BASE AT THE CENTER. BAKE IN PREHEATED 350 DEGREE OVEN 25 TO 30 MINUTES OR UNTIL GOLDEN BROWN. COOL SLIGHTLY. LOOSEN COFFEE RINGS FROM PAN WITH SPATULA WHILE STILL WARM. STIR TOGETHER SUGAR, WATER AND FLAVORING. DRIZZLE OVER RINGS. MAKES 2 RINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT FLAMBE (01/15/94) (6:06) 1 - 8 3/4 OZ CAN APRICOT HALVES, DRAINED 1 - 8 1/4 OZ CAN PEAR HALVES, DRAINED 1/2 - CUP FLOUR 1/2 - CUP BUTTER 4 - THIN SLICES OF ORANGE PEEL 4 - THIN SLICES OF LEMON PEEL 4 - OZ BRANDY DREDGE PEAR AND APRICOT HALVES IN FLOUR. SAUTE IN BUTTER IN A SMALL SKILLET UNTIL GOLDEN BROWN. PLACE FRUIT ON A WARM PLATTER. GARNISH WITH ORANGE AND LEMON PEEL. POUR BRANDY OVER FRUIT AND IGNITE, BASTING UNTIL FLAME BURNS OFF. SERVE IMMEDIATELY. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT IN PUFF PASTRY (01/16/94) (2:43) PUFF PASTRY: 1/2 - LB BREAD FLOUR 1/2 - LB PASTRY FLOUR 1 - LB BUTTER 1/4 - OZ SALT 1 1/2 - CUPS COLD WATER FILLING: 1 - CUP FRESH BERRIES (RASPBERRIES, STRAWBERRIES, BLACKBERRIES, ETC. ) 1/2 - CUP APPLE JUICE 1/8 - CUP BROWN SUGAR 1 - TSP CINNAMON 1/2 - TSP NUTMEG 1/2 - OZ BRANDY SAUCE: 2 - CUPS GRAPE PRESERVES TO PREPARE THE PUFF PASTRY, SIFT THE TWO FLOURS TOGETHER IN A MIXING BOWL. CUT THE BUTTER INTO THE FLOURS, LEAVING IN LARGE LUMPS. DISSOLVE SALT IN WATER. SLOWLY, ADD WATER TO THE FLOUR AND BUTTER MIXTURE. MIX UNTIL ABSORBED. LET DOUGH REST IN REFRIGERATOR FOR 15 MINUTES. DUST A PASTRY BOARD WITH FLOUR AND ROLL THE DOUGH INTO A RECTANGLE. FOLD THE DOUGH. ROLL DOUGH TO 1/8" THICKNESS AND CUT INTO SQUARES 3 X 3". TO PREPARE FILLING, COMBINE APPLE JUICE, BROWN SUGAR, CINNAMON AND NUTMEG; BRING TO BOIL OVER HIGH HEAT. ADD THE BERRIES AND REMOVE FROM HEAT; STIR IN BRANDY. SET ASIDE. NEXT, PLACE 3 TBSP OF THE FILLING ON EACH PASTRY SQUARE; FOLD INTO A TRIANGLE. SEAL BY PRESSING EDGES TOGETHER WITH TINES OF A FORK. BAKE @ 400 DEGREES FOR 15 TO 20 MINUTES, UNTIL GOLDEN BROWN. TO SERVE PASTRY, ARRANGE ON INDIVIDUAL SERVING PLATES. GENTLY WARM PRESERVES AND THEN SPOON GENEROUSLY OVER PASTRIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT WHIP (01/13/94) (23:24) 1 - 4 SERVING SIZE PKG JELLO GELATIN, ANY FLAVOR 1 - CUP BOILING WATER 1/2 - CUP COLD WATER 2 - CUPS COLD MILK 1 - 4 SERVING SIZE PKG JELLO VANILLA FLAVOR INSTANT PUDDING AND PIE FILLING DISSOLVE GELATIN IN BOILING WATER. STIR IN COLD WATER. POUR MILK INTO A SMALL MIXING BOWL. ADD PUDDING MIX. BEAT WITH WIRE WHISK UNTIL WELL BLENDED, ABOUT 1 MINUTE. SET BOWL OF GELATIN IN A LARGER BOWL OF ICE AND WATER. STIR UNTIL SLIGHTLY THICKENED. THEN WHIP WITH AN ELECTRIC MIXER UNTIL FLUFFY, THICK AND DOUBLE IN VOLUME. BLEND PUDDING INTO WHIPPED GELATIN. POUR INTO A SERVING BOWL OR INDIVIDUAL DISHES. (DO NOT MOLD. ) CHILL UNTIL SET. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUITED BUTTERMILK SCONES (11-15-93) (22:23) 2 C WHOLE WHEAT PASTRY FLOUR 2 TSP BAKING POWDER 1/4 TSP BAKING SODA 1/2 C BUTTER, CUT IN SMALL PIECES 4 T MAPLE SYRUP 1 PEACH OR NECTARINE, DICED 1/2 TSP ORANGE PEEL, GRATED 1/2 C BUTTERMILK 1/4 TSP NUTMEG IN A BOWL, COMBINE FLOUR, BAKING POWDER, AND BAKING SODA. CUT IN BUTTER AND MAPLE SYRUP. STIR IN FRUIT AND ORANGE PEEL. MAKE A WELL IN CENTER OF THIS MIXTURE; POUR IN BUTTERMILK. STIR UNTIL MOISTENED. PAT DOUGH INTO A BALL, AND KNEAD ON FLOURED SURFACE FOR 3 MINUTES. SHAPE INTO A DOME. PLACE ON LIGHTLY OILED COOKIE SHEET, AND BAKE AT 350 DEGREES FOR 15 MINUTES. THEN, WITH SHARP KNIFE, SCORE TOP INTO QUARTERS, MAKING CUT 1/2" DEEP. CONTINUE BAKING ANOTHER 20 MINUTES; TOP WILL BE GOLDEN BROWN WHEN FINISHED. MAKES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FUNNEL CAKES (01/15/94) (5:54) YOU NEED A METAL FUNNEL TO MAKE THESE. 1 1/4 - CUP UNSIFTED FLOUR 2 - TBSP SUGAR 1 - TSP BAKING SODA 3/4 - TSP BAKING POWDER 1/4 - TSP SALT 1 - EGG 3/4 - CUP MILK ABOUT 1 QUART - CORN OIL CONFECTIONERS SUGAR STIR TOGETHER FIRST 5 INGREDIENTS. MIX EGG AND MILK; ADD TO FLOUR MIXTURE. STIR UNTIL BATTER IS SMOOTH. POUR OIL INTO SKILLET (NO MORE THAN 1/3 FULL). HEAT TO 375 DEGREES. AN ELECTRIC FRY PAN IS EXCELLENT FOR THIS. HOLDING FOREFINGER OVER END OF FUNNEL, POUR 1/4 CUP INTO FUNNEL. PLACE OVER HOT OIL AND REMOVE FINGER TO LET BATTER FLOW. AS BATTER FLOWS, MOVE FUNNEL IN A CIRCLE TO FORM A SPIRAL CAKE. FRY, TURNING ONCE, 2 MINUTES OR UNTIL GOLDEN BROWN. DRAIN AND SPRINKLE WITH SUGAR. REPEAT. MAKES ENOUGH FOR 6 FUNNEL CAKES. NOTE: INSTEAD OF THE SUGAR, TRY DRIZZLING WITH A THIN ICING AND SPRINKLE WITH CHOPPED NUTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GLAZED RAISIN CINNAMON BISCUITS (11-28-93) (22:28) BISCUITS: 2-1/2 C. BISQUICK 1/2 C. RAISINS 2/3 C. MILK GLAZE: 2/3 C. POWDERED SUGAR 1 T. WARM WATER 1/4 T. VANILLA 2 T. SUGAR 1 T. CINNAMON MIX BISCUIT INGREDIENTS AND BEAT 20 STROKES. DROP BY SPOONFULS ON GREASED COOKIE SHEET AND FLATTEN BY HAND. BAKE AT 450 DEGREES FOR 8 TO 10 MINUTES. MIX GLAZE INGREDIENTS TOGETHER UNTIL SMOOTH. SPREAD OVER BISCUITS WHILE WARM. MAKES 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GOLDEN MERINGUE DELICIOUS (01/16/94) (2:45) 3 TO 4 - GOLDEN DELICIOUS APPLES, PARED, CORED AND SLICED 1/4 - CUP WATER SUGAR 2 - TSP CORNSTARCH 3/4 - TSP GROUND CINNAMON DASH SALT PASTRY CRUST 3 - EGG WHITES 1/4 - TSP CREAM OF TARTAR COMBINE APPLES AND WATER. SIMMER, COVERED, 5 MINUTES OR UNTIL APPLES ARE TENDER. COMBINE 1 TABLESPOON SUGAR, CORNSTARCH, CINNAMON AND SALT; STIR INTO APPLES. COOK AND STIR UNTIL THICKENED. TURN INTO BAKED PASTRY CRUST. BEAT EGG WHITES WITH CREAM OF TARTAR UNTIL FOAMY. GRADUALLY BEAT IN 1/4 CUP SUGAR; BEAT UNTIL STIFF PEAKS FORM AND SUGAR IS DISSOLVED. SPOON MERINGUE OVER APPLES, SEALING EDGES OF PASTRY CRUST. BAKE @ 400 DEGREES 5 TO 7 MINUTES OR UNTIL LIGHTLY BROWNED. SERVE WARM OR COOL. CUT INTO WEDGES TO SERVE. MAKES 6 TO 8 SERVINGS. PASTRY CRUST: COMBINE 1 CUP FLOUR AND 2 TABLESPOONS SUGAR; CUT IN 1/2 CUP SOFTENED BUTTER OR MARGARINE. STIR IN 1 BEATEN EGG YOLK AND 1/4 TEASPOON VANILLA; MIX WELL. IF MIXTURE IS TOO DRY, ADD 1 TEASPOON MILK. PRESS ONTO BOTTOM AND 1" UP SIDES OF 9" SPRINGFORM PAN OR 9" FLAT PAN WITH REMOVABLE BOTTOM. BAKE @ 400 DEGREES FOR 8 TO 10 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GOLDEN PUFFS (01/15/94) (1:55) 2 - CUPS FLOUR 3 - TSP BAKING POWDER 1 - TSP SALT 1 - TSP NUTMEG OR MACE 1/4 - CUP SUGAR 1/4 - CUP WESSON OIL 1 - BEATEN EGG 3/4 - CUP MILK * 4 - TSP COCOA COMBINE DRY INGREDIENTS. ADD REMAINING INGREDIENTS. DROP BY ROUNDED TEASPOONS INTO HOT GREASE (375 DEGREES) IN DEEP FRYER ABOUT 3 MINUTES, UNTIL BROWN. THESE WILL, AUTOMATICALLY, TURN THEMSELVES WHEN BROWN ON ONE SIDE. DRAIN ON WAX PAPER UNTIL COOL. THEY CAN BE EATEN PLAIN OR WITH POWDERED SUGAR OR SHAKEN WITH GRANULATED SUGAR IN A BROWN BAG. * ADD TO MAKE CHOCOLATE PUFFS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRAHAM CRACKER MARSHMALLOW TREATS (04-09-93) (2:05) IBM 2 GRAHAM CRACKER SQUARES 12 CHOCOLATE CHIPS 1 LARGE MARSHMALLOW PLACE 1 GRAHAM SQUARE ON PAPER NAPKIN. ARRANGE CHOCOLATE CHIPS ON TOP. TOP WITH MARSHMALLOW. MICROWAVE AT HIGH FOR 20 TO 30 SECONDS, OR UNTIL MARSHMALLOW PUFFS. TOP WITH REMAINING GRAHAM CRACKER SQUARE. MAKES 1 SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRANOLA SNACKS (04-09-93) (1:56) IBM 1/4 CUP BUTTER 1/2 CUP PACKED BROWN SUGAR 1/2 CUP HONEY 1 TEASPOON GROUND CINNAMON 2 1/2 CUPS QUICK COOKING ROLLED OATS 1/2 CUP RAISINS 1/2 CUP FLAKED COCONUT 1 TEASPOON VANILLA 1/2 CUP CONFECTIONERS' SUGAR PLACE BUTTER IN MEDIUM MIXING BOWL. MICROWAVE AT HIGH FOR 30 SECONDS TO 1 MINUTE, OR UNTIL BUTTER MELTS. STIR IN BROWN SUGAR, HONEY AND CINNAMON. MICROWAVE AT HIGH FOR 1 1/2 TO 2 MINUTES, OR UNTIL MIXTURE BOILS. BOIL FOR 1 MINUTE. STIR IN OATS, RAISINS, COCONUT AND VANILLA. REFRIGERATE 30 MINUTES. SHAPE INTO 1 INCH BALLS. COAT WITH CONFECTIONERS' SUGAR. STORE IN REFRIGERATOR. MAKES 24. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEK CUSTARD PASTRY (01/15/94) (5:58) 8 - CUPS MILK 1 - CUP FARINA 1 1/2 - CUPS SUGAR 6 - EGGS 1 1/2 - TBSP VANILLA 1 - LB FILO 1 - LB BUTTER, MELTED SUGAR SYRUP HEAT MILK SLOWLY; BRING TO SCALDING; THEN ADD FARINA AND SUGAR, STIRRING CONSTANTLY. BRING TO BOIL. SEPARATE EGGS; BEAT WHITES VERY STIFF. BEAT YOLKS SEVERAL MINUTES UNTIL LIGHT; THEN FOLD INTO EGG WHITES. FOLD EGG MIXTURE INTO FARINA; COOK UNTIL VERY THICK. REMOVE FROM HEAT; ADD VANILLA; COOL. BUTTER BOTTOM AND SIDES OF 9 X 13" PAN. PLACE HALF OF THE FILO SHEETS ON BOTTOM OF BAKING PAN BUTTERING EACH SHEET OF FILO AS YOU BUILD. BE CAREFUL TO BRING EDGES OF PASTRY UP SIDES OF PAN (TO TURN BACK LATER OVER CUSTARD FILLING). POUR COOLED FARINA MIXTURE OVER FILO. FOLD IN EDGES. BRUSH TOP WITH MELTED BUTTER. BAKE 1 HOUR @ 350 DEGREES, UNTIL TOP IS GOLDEN BROWN. CUT IN DIAMOND SHAPES; POUR VERY COOL SUGAR SYRUP OVER HOT PASTRY. SUGAR SYRUP: 3 - CUPS SUGAR 2 - CUPS WATER 1 - CINNAMON STICK 1 - OZ BRANDY MIX FIRST 3 INGREDIENTS IN SAUCEPAN; BRING TO BOIL. BOIL GENTLY UNTIL SYRUP IS THICKENED, ABOUT 20 TO 30 MINUTES. REMOVE CINNAMON STICK; ADD BRANDY. BE SURE TO COOL COMPLETELY BEFORE POURING OVER PASTRY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GUGELHUPF (05/14/93) (6:12) SERVINGS: 8 1 PK YEAST; DRY ACTIVE 1 C MILK; SCALDED THEN COOLED 1 C SUGAR 1 C BUTTER OR MARGARINE 5 EA EGGS; LARGE 1 T VANILLA EXTRACT 1 X LEMON; RIND OF, GRATED 3/4 C RAISINS 1/3 C ALMONDS; GROUND (2 OZ PK) 1/2 T SALT 4 C FLOUR; UNBLEACHED, UNSIFTED SPRINKLE YEAST INTO MILK TO DISSOLVE. IN A LARGE BOWL BEAT SUGAR AND BUTTER UNTIL LIGHT AND FLUFFY. BEAT IN EGGS, ONE AT A TIME. STIR IN VANILLA, LEMON RIND, RAISINS, AND ALMONDS. MIX SALT AND FLOUR. ADD MILK AND FLOUR MIXTURES, ALTERNATELY, ENDING WITH THE FLOUR MIXTURE. GREASE A GUGELHOPF MOLD*, BUNDT PAN, OR TUBE PAN. POUR BATTER INTO PAN. COVER AND LET RISE UNTIL DOUBLED IN BULK, ABOUT 2 HOURS. BAKE IN PREHEATED 375 DEGREE F. OVEN FOR 40 MINUTES OR UNTIL BROWNED AND DONE. SERVE WARM WITH BUTTER. * THE GUGELHOPF MOLD IS KNOW ALSO AS A TURBAN-HEAD PAN. IF THIS IS NOT AVAILABLE, YOU CAN USE THE OTHERS WITH THE SAME RESULTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HONEY APRICOT FONDUE MIX 1 CUP HONEY AND 1 CUP APRICOT BRANDY. POUR INTO DESSERT FONDUE POT TO HEAT. SPEAR DIPPERS (BELOW) AND SWIRL IN FONDUE. MAKES 2 CUPS. DIPPERS: APPLE WEDGED, APRICOT BALLS OR SPICED NUTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT CHERRY SUNDAE (04-18-92) 2 CUPS OLD FASHIONED ROLLED OATS 1 CUP LIGHT BROWN SUGAR, FIRMLY PACKED 1 CUP ALL-PURPOSE FLOUR 1 TEASPOON GROUND CINNAMON 1/2 TEASPOON FRESHLY GRATED NUTMEG 2/3 CUP BUTTER OR MARGARINE, MELTED 2 21 OUNCE CANS CHERRY PIE FILLING 1 QUART VANILLA, CHERRY OR OTHER ICE CREAM 1 8 OUNCE JAR RED CHERRY PRESERVES OR 1 16 OUNCE JAR BLACK CHERRY POURABLE FRUIT SPREAD 1 CUP HEAVY CREAM, WHIPPED, OR 2 CUPS NONDAIRY WHIPPED TOPPING 1/2 CUP CHOPPED MIXED NUTS 9 MARASCHINO CHERRIES WITH STEMS HEAT OVEN TO 350 DEGREES; GREASE JELLY ROLL PAN OR SHALLOW ROASTING PAN. COMBINE OATS, BROWN SUGAR, FLOUR, CINNAMON AND NUTMEG IN LARGE BOWL; STIR IN MELTED BUTTER TO MIX WELL. SPREAD OAT MIXTURE IN PREPARED PAN; BAKE 15 MINUTES UNTIL GOLDEN, STIRRING OCCASIONALLY. POUR CHERRY PIE FILLING INTO 9 X 9 X 2 INCH BAKING PAN; SPRINKLE WITH HALF OF GRANOLA MIX TO COVER EVENLY, SETTING REMAINING MIX ASIDE FOR DECORATION OR OTHER USE. PLACE PAN IN FREEZER UNTIL FIRM, AT LEAST 3 HOURS. CUT FROZEN CHERRY CRUNCH IN 3 X 3 INCH SQUARES. PLACE EACH SQUARE ON MICROWAVE SAFE DESSERT PLATE OR SUNDAE DISH; MICROWAVE ON HIGH (100% POWER) ABOUT 30 SECONDS TO HEAT TOPPING THROUGH. IMMEDIATELY TOP EACH PORTION WITH 2 SMALL SCOOPS ICE CREAM; SPOON 2 TO 3 TABLESPOONS CHERRY PRESERVES OVER ICE CREAM; SPRINKLE, IF DESIRED, WITH ADDITIONAL GRANOLA MIX. SERVE DECORATED WITH WHIPPED CREAM, MIXED NUTS AND MARASCHINO CHERRIES. MAKES 9 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= JUICY APPLE DUMPLINGS (12-05-93) (14:50) 3/4 CUP GRANULATED SUGAR 2 DICED, PARED MEDIUM 1 TEASP. CORNSTARCH APPLES 1/2 TEASP. CINNAMON 2 TABLESP. BUTTER OR 1 CUP WATER MARGARINE 1 TABLESP. LEMON JUICE LIGHT CREAM 1 PKG. BAKE 'N' EAT BISCUITS START HEATING OVEN TO 400X F. IN SAUCEPAN, COMBINE FIRST 4 INGREDIENTS, COOK 5 MIN., OR UNTIL CLEAR. REMOVE FROM HEAT; ADD LEMON JUICE. STRETCH EACH BISCUIT INTO 4" CIRCLE; PLACE SMALL AMOUNT OF APPLE IN CENTER; DOT WITH BUTTER, THEN GATHER DOUGH UP, OVER APPLE, AND SEAL AT CENTER. PLACE DUMPLINGS IN 10" X 6" X 2" BAKING DISH; POUR SYRUP AROUND THEM. BAKE 25 MIN. SERVE WARM, WITH CREAM. MAKES 5 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON CLOUD DELIGHTS (01/15/94) (6:02) 4 - EGGS, SEPARATED 1 - 6 OZ CAN FROZEN LEMONADE, THAWED 3/4 - CUP SUGAR 1 1/2 - TSP GELATIN 1/2 - CUP HEAVY CREAM, WHIPPED 1 - CUP FINELY CRUSHED LEMON PASTRY CREAM COOKIES IN A MEDIUM SAUCEPAN, BLEND 4 EGG YOLKS, THE CAN OF LEMONADE, 1/2 CUP SUGAR AND THE GELATIN. STIR OVER MEDIUM HEAT, CONSTANTLY STIRRING, JUST UNTIL MIXTURE SIMMERS. CHILL, STIRRING OCCASIONALLY, UNTIL MIXTURE MOUNDS WHEN DROPPED FROM A SPOON. BEAT 4 EGG WHITES AT HIGH SPEED UNTIL FOAMY. GRADUALLY, ADD RESERVED 1/2 CUP OF SUGAR, BEATING MIXTURE CONSTANTLY, UNTIL THICK AND GLOSSY. FOLD INTO LEMONADE GELATIN MIXTURE, QUICKLY AND THOROUGHLY; THEN FOLD IN WHIPPED CREAM. DIVIDE THE COOKIE CRUMBS IN HALF. SPRINKLE 1/2 OF THE CRUMBS ON THE BOTTOM OF 16 CUPCAKE PAPERS IN MUFFIN TINS. SPOON LEMON MIXTURE OVER CRUMBS AND TOP WITH REMAINING CRUMBS. CHILL AT LEAST 3 HOURS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON CURD 3/4 C BUTTER 3 LEMONS, JUICED 2 C SUGAR 4 EGGS, BEATEN MELT BUTTER IN DOUBLE BOILER. MIX IN SUGAR AND LEMON JUICE UNTIL DISSOLVED. ADD BEATEN EGGS AND STIR UNTIL IT THICKENS. SERVE ON WARM TOAST. MAKES 2 1/2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON FLUFF (01/16/94) (2:57) 1- 13 OZ CAN EVAPORATED MILK 1- 3 OZ PKG LEMON JELLO 1 3/4- CUP HOT WATER 1/4- CUP LEMON JUICE 1- CUP SUGAR 2 1/2- CUP VANILLA WAFER CRUMBS (SAVE ABOUT 1/2- CUP FOR TOP) CHILL UNOPENED CAN OF MILK IN REFRIGERATOR UNTIL ICY COLD. DISSOLVE GELATIN IN HOT WATER. CHILL UNTIL PARTIALLY SET. WHIP UNTIL LIGHT AND FLUFFY. ADD LEMON JUICE AND SUGAR. WHIP CHILLED MILK AND FOLD IN GELATIN MIXTURE. LINE BOTTOM OF 9 X 13 PAN WITH CRUMBS. POUR GELATIN OVER CRUMBS. TOP WITH REMAINING CRUMBS. CHILL UNTIL FIRM. CUT IN SQUARES AND CENTER EACH WITH A MARASCHINO CHERRY AND KOOL WHIP OR WHIPPED CREAM. SERVES 12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MARBLE ANGEL RING (12/18/93) (22:15) THOROUGHLY MIX 1/2 CUP SUGAR, 1 ENVELOPE (1 TABLESPOON) UNFLAVORED GELATIN, AND 1/4 TEASPOON SALT. ADD 1 1/4 CUPS MILK AND TWO 1-OUNCE SQUARES UNSWEETENED CHOCOLATE. HEAT AND STIR OVER LOW HEAT TILL CHOCOLATE MELTS AND GELATIN DISSOLVES; GRADUALLY ADD TO 3 BEATEN EGG YOLKS, MIXING WELL. ADD 1 TEASPOON VANILLA. CHILL, STIRRING OCCASIONALLY, TILL PARTIALLY SET. BEAT 3 EGG WHITES TILL SOFT PEAKS FORM; GRADUALLY ADD 1/4 CUP SUGAR, BEATING TO STIFF PEAKS. FOLD IN CHOCOLATE MIXTURE, THEN 1 CUP HEAVY CREAM, WHIPPED. REMOVE BROWN CRUMBS FROM ONE 10- OR 10 1/2-OUNCE LOAF ANGEL CAKE; TEAR CAKE IN BITE-SIZE PIECES; FOLD INTO CHOCOLATE MIXTURE. TURN INTO 9-INCH SPRING-FORM PAN OR TUBE PAN (LINE BOTTOM OF TUBE PAN WITH FOIL). CHILL SEVERAL HOURS OR OVERNIGHT. UNMOLD. MAKES 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MARVELOUS FRUIT MEDLEY (01/15/94) (6:09) 1 - 8 OZ CAN FRUIT COCKTAIL, DRAINED 1 - 4 OZ CONTAINER COOL WHIP WHIPPED TOPPING, THAWED 1 - CUP FLAKED COCONUT 1 - CUP MINIATURE MARSHMALLOWS 1/4 - CUP MILK COMBINE ALL INGREDIENTS, MIXING WELL. CHILL ABOUT 1 HOUR. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MAZURKA (11-20-93) (21:08) FILLING: CRUST: 24 DRIED APRICOTS, HALVED 1 1/2 C UNBLEACHED FLOUR 1/2 C WATER 1/2 C MAPLE SYRUP 1/4 C MAPLE SYRUP 1 1/2 C BUTTER 3/4 C OATS 1 C WALNUTS OR PECANS SIMMER APRICOTS IN WATER ABOUT 1 HOUR. LET COOL TO LUKEWARM, AND ADD MAPLE SYRUP. SET ASIDE. CUT TOGETHER CRUST INGREDIENTS. BEGIN BY MAKING A WELL IN THE FLOUR AND THEN ADDING OTHER INGREDIENTS; MIXTURE WILL BE CRUMBLY. PRESS ONE HALF OF THE DOUGH INTO THE BOTTOM OF A LIGHTLY OILED 9-INCH SQUARE PAN. POUR ON APRICOT FILLING. SPRINKLE ON REMAINING DOUGH. BAKE AT 325 DEGREES FOR 1 HOUR. COOL AND CUT. SERVES 9 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINCEMEAT DUMPLINGS (12-05-93) (14:50) 1/2 CUP GRANULATED SUGAR 1 CUP PREPARED 1 TEASP. CORNSTARCH MINCEMEAT 1/2 TEASP. CINNAMON 2 TABLESP. BUTTER OR 1 CUP WATER MARGARINE 1 TABLESP. LEMON JUICE LIGHT CREAM 1 PKG. BAKE 'N' EAT BISCUITS START HEATING OVEN TO 400X F. IN SAUCEPAN, COMBINE FIRST 4 INGREDIENTS, COOK 5 MIN., OR UNTIL CLEAR. REMOVE FROM HEAT; ADD LEMON JUICE. STRETCH EACH BISCUIT INTO 4" CIRCLE; PLACE SMALL AMOUNT OF APPLE IN CENTER; DOT WITH BUTTER, THEN GATHER DOUGH UP, OVER APPLE, AND SEAL AT CENTER. PLACE DUMPLINGS IN 10" X 6" X 2" BAKING DISH; POUR SYRUP AROUND THEM. BAKE 25 MIN. SERVE WARM, WITH CREAM. MAKES 5 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINI JELLY ROLLS PREPARE A LEMON CHIFFON CAKE MIX AS DIRECTED ON THE PACKAGE EXCEPT BAKE IN 2 UNGREASED LOAF PANS, 9 X 5 X 3 INCHES, 45 TO 55 MINUTES. INVERT TO COOL. REMOVE CAKES FROM PANS. CUT CAKES INTO 1/4 INCH SLICES. SPREAD EACH SLICE WITH TART JAM OR JELLY; ROLL UP AND SECURE WITH WOODEN PICK. DUST WITH CONFECTIONERS' SUGAR. MAKES 30 ROLLS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINT CHOCOLATE ROLL 3/4 CUP ALL-PURPOSE FLOUR 1/4 CUP COCOA 1 TEASPOON BAKING POWDER 1/4 TEASPOON SALT 3 EGGS 1 CUP SUGAR 1/3 CUP WATER 1 TEASPOON VANILLA 1 PINT VANILLA ICE CREAM, SOFTENED 1/4 CUP CRUSHED PEPPERMINT CANDY POWDERED SUGAR HEAT OVEN TO 375 DEGREES LINE JELLY ROLL PAN, 15 1/2 X 10 1/2 X 1 INCH, WITH ALUMINUM FOIL OR WAXED PAPER; GREASE. MIX FLOUR, COCOA, BAKING POWDER AND SALT; SET ASIDE. BEAT EGGS IN SMALL MIXER BOWL UNTIL VERY THICK AND LEMON COLORED; ABOUT 5 MINUTES. POUR EGGS INTO LARGE MIXER BOWL; GRADUALLY BEAT IN SUGAR. MIX IN WATER AND VANILLA ON LOW SPEED. GRADUALLY BEAT IN FLOUR MIXTURE UNTIL BATTER IS SMOOTH. POUR INTO PAN, SPREADING BATTER TO CORNERS. BAKE UNTIL A WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN, 12 TO 15 MINUTES. LOOSEN CAKE FROM EDGES OF PAN; INVERT ONTO TOWEL SPRINKLED WITH POWDERED SUGAR. CAREFULLY REMOVE FOIL; TRIM OFF STIFF EDGES IF NECESSARY. WHILE HOT, ROLL CAKE AND TOWEL FROM NARROW END. COOL ON WIRE RACK. UNROLL CAKE AND REMOVE TOWEL. SPREAD ICE CREAM ON CAKE; SPRINKLE WITH CRUSHED CANDY. ROLL UP; WRAP IN PLASTIC WRAP. FREEZE UNTIL FIRM, ABOUT 6 HOURS BUT NO LONGER THAN 2 WEEKS. JUST BEFORE SERVING, SPRINKLE ROLL WITH ADDITIONAL POWDERED SUGAR. CUT ROLL INTO 1 INCH SLICES. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINUTE CHOCOLATE FONDUE IN SAUCEPAN, HEAT 1 CAN OF CHOCOLATE READY TO SPREAD FROSTING OVER LOW HEAT, STIRRING FREQUENTLY. POUR INTO DESSERT FONDUE POT TO KEEP WARM. SPEAR DIPPERS (BELOW) AND SWIRL IN FONDUE. MAKES 2 CUPS. DIPPERS: ANGEL FOOD CAKE SQUARES, STRAWBERRIES, WHOLE MINIATURE CREAM PUFFS, MANDARIN ORANGE SEGMENTS, BANANA SLICES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MOUNTAIN DEW JELLO (01/15/94) (6:10) 2 - SMALL PKG LEMON JELLO 1 - CUP BOILING WATER 1 - LARGE CAN CRUSHED PINEAPPLE 1 - 12 OZ CAN MOUNTAIN DEW SODA POP PINCH SALT 4 - BANANAS, SLICED 3 - CUPS MINIATURE MARSHMALLOWS 1 - MEDIUM-SIZE CARTON COOL WHIP INSTANT LEMON PUDDING, MIXED WITH 1 CUP WATER DISSOLVE JELLO IN 1 CUP BOILING WATER. ADD PINEAPPLE, SODA, SALT, BANANAS AND MARSHMALLOWS. SET IN 9 X 13" PAN. REFRIGERATE UNTIL SET. TOP WITH COOL WHIP MIXED WITH INSTANT LEMON PUDDING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NESSELRODE FLAMBE (01/07/94) (22:07) 4 CUPS LIGHT CREAM 1 10-OZ. BOTTLE PREPARED 4 CUPS MILK NESSELRODE SAUCE 3 PKG. UNFLAVORED GELATINE 1/3 CUP WHITE RUM CUPS GRANULATED SUGAR RED FOOD COLOR 1 TEASP. SALT ANGELICA LEAVES 6 EGGS, SLIGHTLY BEATEN RED AND GREEN CANDIED 2 TABLESP. VANILLA EXTRACT CHERRIES OR 1/2 CUP WHITE RUM SUGAR CUBES, LEMON EXTRACT DAY BEFORE: 1. IN LARGE DOUBLE-BOILER TOP, SCALD CREAM WITH MILK. 2. COMBINE GELATINE, SUGAR, SALT, EGGS; STIR IN A LITTLE SCALDED CREAM. RETURN TO REST OF CREAM; COOK, STIRRING, OVER HOT, NOT BOILING, WATER TILL IT COATS METAL SPOON. (THIS CUSTARD MAY BE COOKED OVER DIRECT HEAT, PROVIDED THE HEAT IS KEPT VERY LOW AND CUSTARD IS STIRRED CONSTANTLY TO PREVENT CURDLING.) 3. STIR IN VANILLA; POUR INTO 3-QT. RING MOLD. REFRIGERATE UNTIL FIRM. 4. MEANWHILE, COMBINE NESSELRODE SAUCE WITH RUM AND A DROP OR TWO OF RED FOOD COLOR, REFRIGERATE. 5. TO SERVE, UNMOLD CUSTARD RING ONTO SERVING PLATE. DECORATE AS PICTURED OPPOSITE, WITH LEAVES, CUT OUT OF ANGELICA, AND CANDIED CHERRIES. 6. IN SAUCEPAN, HEAT NESSELRODE SAUCE SLIGHTLY; TURN INTO BOWL; PLACE IN CENTER OF RING. 7. TO FLAME: ON SAUCE, PUT SEVERAL SUGAR CUBES, DIPPED IN LEMON EXTRACT; LIGHT WITH MATCH. SERVE AT ONCE. MAKES ABOUT 12 SERVINGS. NOTE: FOR AN ICE-CREAM MOLD, PACK A 3-QT. RING MOLD WITH 3 QT. SOFT VANILLA ICE CREAM. STORE IN FREEZER UNTIL READY TO SERVE. UNMOLD; DECORATE AS ABOVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NEW ZEALAND MERINGUE DESSERT (01/15/94) (6:07) 2 - EGG WHITES 1 - TSP VINEGAR 1 - TSP CORNSTARCH 1 - TSP VANILLA EXTRACT 4 - TBSP BOILING WATER 1 - CUP SUGAR 1 TO 3 - CUPS FRUIT TOPPING OF CHOICE 1 - CUP HEAVY CREAM, WHIPPED IN AN ELECTRIC MIXER, BEAT UNDER LOW SPEED, ALL THE INGREDIENTS EXCEPT SUGAR FOR A FEW MINUTES, INCREASE SPEED TO MEDIUM; ADD SUGAR A LITTLE AT A TIME AND KEEP ON BEATING UNTIL MIXTURE FORMS A STIFF MERINGUE. CAREFULLY, GREASE A PIECE OF ALUMINUM FOIL AND PLACE IT ON A BAKING SHEET. USE A 9" CAKE PAN AND DRAW A LINE AROUND IT ON THE FOIL TO GET THE OUTLINE, THEN PILE MERINGUE INSIDE THE CIRCLE, MAKING IT A LITTLE HIGHER TOWARDS THE EDGE. BAKE IN A PREHEATED 250 DEGREE OVEN FOR ABOUT 30 MINUTES. TURN OFF HEAT AND LET MERINGUE COOL IN THE OVEN. TO SERVE, TOP WITH 1 TO 3 CUPS OF DESIRED FRUIT AND 1 CUP HEAVY CREAM, WHIPPED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NUT CARAMEL RING (04-09-93) (2:06) IBM 2 TABLESPOONS BUTTER 1/3 CUP PACKED BROWN SUGAR 2 TEASPOONS WATER 1/3 CUP CHOPPED PECANS 1 PACKAGE (8 OUNCES) REFRIGERATED BUTTERMILK BISCUITS PLACE BUTTER IN 9 INCH ROUND BAKING DISH. MICROWAVE AT HIGH FOR 30 TO 45 SECONDS, OR UNTIL BUTTER MELTS. STIR IN BROWN SUGAR AND WATER. MICROWAVE AT HIGH FOR 1 MINUTE. STIR. SPREAD EVENLY IN DISH. PLACE A 6 INCH CUSTARD CUP UPRIGHT IN CENTER OF DISH. SPRINKLE PECANS OVER BROWN SUGAR MIXTURE. ARRANGE BISCUITS ON TOP. PLACE DISH ON INVERTED SAUCER IN OVEN. REDUCE POWER TO 50%. MICROWAVE FOR 5 TO 7 MINUTES, OR UNTIL BISCUITS SPRING BACK WHEN TOUCHED LIGHTLY. INVERT ON SERVING PLATE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NUT CRESCENTS (08-31-93) (0:34) SERVINGS: 10 1 PK YEAST; ACTIVE DRY 4 C FLOUR; UNBLEACHED, UNSIFTED 1 C BUTTER OR MARGARINE;SOFTENED 1 C SOUR CREAM 3 EA EGG YOLKS; LARGE 1 X ----------FILLING----------- 3 EA EGG WHITES; LARGE 1 C NUTS; GROUND 1 C SUGAR; OR TO TASTE 1 T VANILLA MIX YEAST, FLOUR, BUTTER, SOUR CREAM AND EGG YOLKS THOROUGHLY UNTIL DOUGH IS FORMED. COVER AND LET DOUGH REST 1 HOUR. FOR FILLING BEAT EGG WHITES UNTIL SOFT PEAKS FORM. FOLD IN NUTS, SUGAR, AND VANILLA. ROLL DOUGH 1/8-INCH THICK. CUT OUT RECTANGLES ABOUT 2 X 3-INCHES. SPREAD WITH 1 T OF FILLING. ROLL UP JELLY ROLL FASHION. PLACE ON GREASED BAKING SHEETS AND CURVE TO FORM CRESCENTS. BAKE AT 350 DEGREES F. FOR 15 TO 20 MINUTES, OR UNTIL LIGHTLY BROWNED. COOL ON WIRE RACKS AND STORE IN AIRTIGHT TINS. MAKES 4 TO 5 DOZEN CRESCENTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE DESSERT FONDUE 1 CUP SUGAR 3 TABLESPOONS CORNSTARCH 1/4 TEASPOON SALT 1 CUP ORANGE JUICE 1/4 CUP LEMON JUICE 1/4 CUP HOT WATER 1 TABLESPOON BUTTER OR MARGARINE 1 TEASPOON EACH GRATED LEMON PEEL DIPPERS (BELOW) IN SAUCEPAN, MIX SUGAR, CORNSTARCH AND SALT. SLOWLY STIR IN ORANGE AND LEMON JUICE AND WATER. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. REMOVE FROM HEAT; STIR IN BUTTER AND GRATED PEEL. POUR DESSERT INTO DESSERT FONDUE POT TO KEEP WARM. SPEAR DIPPERS AND SWIRL IN FONDUE. MAKES ABOUT 2 CUPS. DIPPERS: CHIFFON CAKE SQUARES, BANANA CHUNKS, PINEAPPLE CHUNKS, TOASTED WAFFLE SQUARES, PEAR SLICES, STRAWBERRIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE DOUGHNUTS ENOUGH INSTANT POTATOES FOR 2 SERVINGS 3 EGGS 3/4 CUP SUGAR 3 TABLESPOONS SHORTENING 2 TEASPOONS VANILLA 2 3/4 FLOUR 4 TEASPOONS BAKING POWDER 1 TEASPOON SALT 1 TO 2 TABLESPOONS GRATED ORANGE PEEL PREPARE INSTANT POTATOES AS DIRECTED ON PACKAGE FOR 2 SERVINGS EXCEPT OMIT BUTTER AND SALT. ADD EGGS, SUGAR, SHORTENING AND VANILLA; BEAT THOROUGHLY. STIR IN FLOUR, BAKING POWDER, SALT, ORANGE PEEL. TURN ONTO GENEROUSLY FLOURED BOARD; KNEAD ABOUT 10 TIMES. ROLL DOUGH 1/3 INCH THICK. LET REST 20 MINUTES. IN DEEP FAT FRYER, HEAT FAT OR OIL (3 TO 4 INCHES) TO 375 TO 380 DEGREES CUT DOUGH WITH FLOURED DOUGHNUT CUTTER. FRY DOUGHNUTS UNTIL BROWN; DRAIN. SERVE FROSTED. FROST WITH CHOCOLATE ICING BELOW MAKES 1 1/2 DOZEN DOUGHNUTS. CHOCOLATE ICING DIVIDE 1 PACKAGE CHOCOLATE FUDGE FROSTING MIX IN HALF. HEAT 3 TABLESPOONS MILK AND 1 1/2 TEASPOONS CORN SYRUP. ADD TO HALF THE FROSTING MIX (DRY); BEAT UNTIL SMOOTH. POUR SLOWLY OVER DOUGHNUTS. ICING WILL SET WITHIN 1/2 HOUR. RESERVE REMAINING FROSTING MIX FOR FUTURE USE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGES FLAMBE' 1/4 CUP BUTTER OR MARGARINE 1/3 CUP BROWN SUGAR (PACKED) 1 TEASPOON GRATED ORANGE PEEL 2 CANS (11 OUNCES EACH) MANDARIN ORANGE SEGMENTS, DRAINED 1/4 CUP WHITE RUM VANILLA ICE CREAM IN CHAFING DISH OR SAUCEPAN, HEAT BUTTER, SUGAR AND ORANGE PEEL OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE IS BUBBLY. ADD ORANGE SEGMENTS; HEAT THROUGH, ABOUT 2 MINUTES. HEAT RUM JUST UNTIL WARM; POUR SLOWLY OVER ORANGES AND IGNITE IMMEDIATELY. DO NOT STIR. SPOON SAUCE AND ORANGE SEGMENTS OVER ICE CREAM. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PANACHE (01/15/94) (2:16) 2 - CUPS FIRMLY PACKED DARK BROWN SUGAR 1/2 - CUP WATER 1 - 14 OZ CAN SWEETENED CONDENSED MILK 1 - TBSP BUTTER 1/2 TSP VANILLA 1/2 TO 1 - CUP COARSELY BROKEN WALNUTS STIR TOGETHER SUGAR, WATER AND CONDENSED MILK IN A HEAVY 2 QUART SAUCEPAN. COOK, STIRRING CONSTANTLY, OVER MEDIUM HEAT TO 230 DEGREES ON A CANDY THERMOMETER OR UNTIL MIXTURE FORMS A SOFT BALL WHEN TESTED IN COLD WATER. TURN OFF HEAT, ADD BUTTER, VANILLA AND NUTS. IMMEDIATELY BEAT UNTIL THICK AND MIXTURE BEGINS TO LOSE ITS GLOSS POUR INTO A BUTTERED 8" SQUARE PAN. COOL AND CUT INTO SQUARES. MAKES 1 3/4 POUNDS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PARTY DATE (05/20/93) (0:39) SERVINGS: 25 3 C DATES, CUT UP 1 1/2 C SHORTENING 3 C BOILING WATER 6 EA EGGS 3 T BAKING SODA 3 T COCOA 4 C SUGAR 4 1/2 C FLOUR 1 C CHOPPED NUTS 2 C CHOCOLATE BITS MIX DATES AND WATER AND ALLOW TO COOL. COMBINE 3C SUGAR, SHORTENING, EGGS, COCOA AND FLOUR. ADD BAKING SODA TO DATE MIXTURE AND COMBINE. POUR INTO 2 GREASED LOAF PANS AND SPRINKLE WITH TOPPING OF 1C SUGAR, NUTS AND CHOCOLATE BITS. BAKE AT 350 DEGREES FOR 45-50 MINUTES. SLICE AND SERVE HOT. GARNISH WITH WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH BETTY (01/16/94) (2:42) 4 - CUPS SLICED FRESH PEACHES OR 2 - 16 OZ CANS DRAINED SLICED PEACHES 1 - TBSP FLOUR 1/4 - TSP CINNAMON 1/2 - CUP PACKED BROWN SUGAR 1/4 - CUP PLAIN DRY BREAD CRUMBS OR 1 - SLICE BREAD CRUMBS 1 - TSP CINNAMON 1/2 - TSP NUTMEG 1/4 - CUP MARGARINE 1/2 - CUP QUICK COOKING OATS 1/2 - CUP WALNUTS, CHOPPED ARRANGE PEACH SLICES IN A 9" ROUND DISH. SPRINKLE WITH FLOUR AND 1/4 TSP CINNAMON. COMBINE BROWN SUGAR, BREAD CRUMBS, 1 TSP CINNAMON AND NUTMEG. CUT IN MARGARINE UNTIL MIXTURE RESEMBLES COARSE CRUMBS. ADD OATS AND WALNUTS. CRUMBLE MIXTURE OVER PEACH SLICES. DO NOT COVER. MICROWAVE ON HIGH 10 TO 12 MINUTES. LET STAND, UNCOVERED UNTIL LUKEWARM. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH COMPOTE WITH ORANGES AND ALMONDS (01/16/94) (2:51) 8 - PEACHES (NOT TOO RIPE) JUICE OF 1 LEMON 4 - TBSP BUTTER THINLY SHREDDED RIND OF 1 ORANGE 1/2 - CUP LIGHT HONEY 1/2 - CUP WATER 4 - WHOLE CLOVES SKINNED SECTIONS OF 2 ORANGES 1/4 - CUP ALMOND SLIVERS PEEL PEACHES, CUT NEATLY IN HALVES, REMOVE STONES AND SPRINKLE WITH LEMON JUICE. IN SAUTE PAN LARGE ENOUGH TO HOLD PEACHES, MELT BUTTER. ADD ORANGE RIND, HONEY, WATER AND CLOVES. STIR OVER MODERATE HEAT UNTIL MIXTURE IS BLENDED. REDUCE HEAT TO LOW AND SIMMER 3 MINUTES. THEN ADD PEACH HALVES AND SIMMER 10 MINUTES. ARRANGE PEACHES IN SHALLOW HEATPROOF SERVING DISH. DECORATE WITH ORANGE SECTIONS. POUR SYRUP FROM SAUTE PAN OVER ARRANGEMENT. SCATTER ALMONDS OVER TOP AND BROWN LIGHTLY UNDER BROILER. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH-CRUMB DESSERT (12-01-93) (17:50) DRAIN 1 NO. 2 1/2 CAN CLING-PEACH HALVES. SPOON HALVES INTO DESSERT DISHES. IN SAUCEPAN, MELT 1 TABLESP. BUTTER OR MARGARINE, STIR IN 1/2 TEASP. CINNAMON AND 1 CUP SOFT DAY-OLD-BREAD CRUMBS; TOSS UNTIL GOLDEN. ADD 2 TEASP. BROWN SUGAR; TOSS WELL. SPOON HOT CRUMBS INTO PEACH HALVES; SERVE IMMEDIATELY, WITH WHIPPED CREAM. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACHES AND RASPBERRIES WITH ALMONDS (01/16/94) (2:50) 4 - PEACH HALVES, FRESH OR CANNED 1 - 10 OZ PKG FROZEN RASPBERRIES, THAWED 1/2 - CUP WHIPPING CREAM, WHIPPED 3 - TBSP SUGAR 3 - TBSP SLIVERED ALMONDS 1/2 - TSP ALMOND EXTRACT PLACE 2 PEACH HALVES IN EACH DESSERT DISH. FILL HOLLOWS WITH SLIVERED ALMONDS; SPOON SWEETENED RASPBERRIES OVER THE PEACHES. MIX WHIPPED CREAM WITH SUGAR AND ALMOND EXTRACT. TOP DESSERTS WITH CREAM. SPRINKLE WITH MORE ALMOND SLIVERS FOR GARNISH. SERVES 2. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACHES FLAMBE' 1/4 APRICOT JAM 3 TABLESPOONS SUGAR 1/2 CUP WATER 4 LARGE PEACHES, PEELED AND SLICED 1 TEASPOON LEMON JUICE 1/4 CUP BRANDY VANILLA ICE CREAM IN CHAFING DISH OR SAUCEPAN COMBINE JAM, SUGAR AND WATER. SIMMER OVER LOW HEAT UNTIL SYRUPY, ABOUT 5 MINUTES. ADD PEACHES; COOK OVER LOW HEAT UNTIL ALMOST TENDER, ABOUT 3 MINUTES. STIR IN LEMON JUICE. HEAT BRANDY JUST UNTIL WARM; POUR SLOWLY OVER PEACHES AND IGNITE IMMEDIATELY. DO NOT STIR. SPOON SAUCE AND PEACHES OVER ICE CREAM. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACHES IN WINE (01/15/94) (6:08) 6 - FRESH PEACHES 1 - CUP SPARKLING WHITE WINE OR CHAMPAGNE 2/3 - CUP SUGAR PEEL PEACHES AND CUT INTO QUARTERS. MIX WINE AND SUGAR IN A DISH. IMMERSE PEACHES AND MARINATE IN REFRIGERATOR 1 OR 2 HOURS, TURNING PEACHES FROM TIME TO TIME. SERVE COLD IN SHERBET OR CHAMPAGNE GLASSES, WHICH GO NICELY WITH SPARKLING WINE. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEANUT BUTTER APPLE CRUMBLE (01/16/94) (2:46) 1/2 - CUP SIFTED FLOUR 3/4 - CUP SUGAR 1/4 - CUP PEANUT BUTTER 6 - COOKING APPLES 1/4 - CUP SUGAR 1/2 - TSP GRATED ORANGE RIND 2 - TBSP ORANGE JUICE 2 - TBSP WATER 1/4 - CUP MARGARINE MEASURE FLOUR AND 3/4 CUP SUGAR INTO MIXING BOWL. CUT IN MARGARINE AND PEANUT BUTTER WITH PASTRY BLENDER OR 2 KNIVES UNTIL CRUMBS RESEMBLE COURSE MEAL. PARE, CORE AND SLICE APPLES. ARRANGE IN 1 1/2 QUART CASSEROLE OR SHALLOW BAKING DISH. SPRINKLE WITH REMAINING SUGAR, ORANGE RIND, ORANGE JUICE AND WATER. COVER WITH CRUMB MIXTURE BAKE @ 350 DEGREES UNTIL APPLES ARE TENDER, ABOUT 45 MINUTES. SERVE WARM, TOPPED WITH ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEANUT BUTTER ROCKY ROAD (05-02-93) (21:21) SERVINGS: 8 6 OZ (1 PK) SEMISWEET CHOC. CHIPS 6 OZ (1 PK) BUTTERSCOTCH CHIPS 1/2 C PEANUT BUTTER 3 C MINIATURE MARSHMALLOWS 1/2 C SALTED PEANUTS PLACE CHOCOLATE CHIPS, BUTTERSCOTCH CHIPS, AND PEANUT BUTTER IN 2-QT BOWL. MICROWAVE UNCOVERED ON HIGH (100%) UNTIL SOFTENED, 2 TO 2 1/2 MINUTES. STIR UNTIL MELTED AND SMOOTH. MIX IN MARSHMALLOWS AND PEANUTS UNTIL EVENLY COATED. SPREAD IN BUTTERED SQUARE BAKING PAN 8 X 8 X 2-INCHES. REFRIGERATE UNTIL FIRM, AT LEAST 1 HOUR. CUT INTO BARS, 2 X 1-INCH. MAKES 32 BARS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEPPERMINT CREAM IN CHOCOLATE SHELLS (01/13/94) (23:47) 8 - OZ BAR MILK CHOCOLATE, BROKEN INTO PIECES 2 - TBSP SHORTENING 1 - ENVELOPE UNFLAVORED GELATIN 1/2 - CUP COLD WATER 1/2 - CUP COLD MILK 1/2 - CUP SUGAR 1/4 - TSP PEPPERMINT EXTRACT 1 - CUP WHIPPING CREAM, WHIPPED GREEN FOOD COLORING LINE 9 MUFFIN CUPS WITH FOIL OR PAPER BAKING CUPS. IN SMALL SAUCEPAN OVER LOW HEAT, MELT CHOCOLATE AND SHORTENING, STIRRING UNTIL SMOOTH. REMOVE FROM HEAT. USING SMALL PASTRY BRUSH OR TEASPOON, BRUSH THIN LAYER OF CHOCOLATE EVENLY OVER BOTTOM AND UP SIDES OF EACH FOIL CUP. PLACE IN FREEZER UNTIL FIRM, ABOUT 5 MINUTES. REPEAT COATING PROCESS, USING REMAINING CHOCOLATE. PLACE IN FREEZER UNTIL FIRM, ABOUT 10 TO 20 MINUTES. REMOVE FOIL CUPS FROM CHOCOLATE SHELLS; PLACE IN REFRIGERATOR WHILE PREPARING FILLING. IN SMALL SAUCEPAN, COMBINE GELATIN AND WATER. LET STAND 1 MINUTE. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL DISSOLVED. REMOVE FROM HEAT. STIR IN MILK, SUGAR AND PEPPERMINT EXTRACT. COVER; REFRIGERATE UNTIL MIXTURE IS COOL AND SLIGHTLY THICKENED, ABOUT 45 TO 50 MINUTES. BEAT COOLED, THICKENED MIXTURE WITH WIRE WHISK UNTIL SMOOTH; FOLD INTO WHIPPED CREAM. ADD FOOD COLORING, 1 TO 2 DROPS AT A TIME, UNTIL MIXTURE IS DESIRED COLOR. SPOON, EVENLY, INTO CHOCOLATE SHELLS. REFRIGERATE UNTIL SERVING TIME. SERVE WITH ADDITIONAL WHIPPED CREAM; GARNISH AS DESIRED. MAKES 9 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE BAVARIAN (01/15/94) (6:03) 1 - 1 PT 4 OZ CAN CRUSHED PINEAPPLE IN SYRUP 1 - ENVELOPE UNFLAVORED GELATIN 2 - TBSP ORANGE FLAVORED LIQUEUR 1 - TSP VANILLA 1 - CUP WHIPPING CREAM, WHIPPED 3 - EGG WHITES 1/8 - TSP CREAM OF TARTAR DRAIN PINEAPPLE, RESERVING SYRUP. SOFTEN GELATIN IN SYRUP. HEAT UNTIL MIXTURE BOILS AND GELATIN DISSOLVES. RESERVE 1/4 CUP PINEAPPLE FOR GARNISH. STIR IN REMAINING PINEAPPLE, ORANGE LIQUEUR AND VANILLA. CHILL UNTIL MIXTURE MOUNDS ON A SPOON. FOLD IN WHIPPED CREAM. BEAT EGG WHITES UNTIL SOFT PEAKS FORM. BEAT IN CREAM OF TARTAR UNTIL EGG WHITES ARE STIFF BUT NOT DRY. FOLD INTO PINEAPPLE MIXTURE. SPOON INTO A 5 CUP MOLD. REFRIGERATE OVERNIGHT. UNMOLD ONTO SERVING PLATE. SPOON RESERVED PINEAPPLE ON TOP AS GARNISH. OR SPOON INTO 10 SHERBERT GLASSES AND CHILL OVERNIGHT. MAKES 6 TO 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE ICE BOX DESSERT (01/16/94) (2:56) 1-PKG ORANGE JELLO CRUST: 1-CUP MILK ------ 1 1/4-CUP SUGAR 14-GRAHAM CRACKERS 2-EGGS SEPARATED (CRUSHED) 2-TBSP FLOUR 2-TBSP BROWN SUGAR 1-PT CREAM WHIPPED 4-TBSP MELTED BUTTER 1-CUP COCONUT 1-SMALL CAN CRUSHED PINEAPPLE (DRAINED) 1/2-CUP NUTS MIX JELLO WITH MILK AND LET STAND 10 MINUTES. ADD SUGAR, EGG YOLKS AND FLOUR. COOK UNTIL THIN CUSTARD. POUR HOT MIXTURE OVER EGG WHITE BEATEN STIFF, COOL. ADD CREAM, COCONUT, PINEAPPLE AND NUTS. POUR INTO 9 X 13 PAN, LINED WITH GRAHAM CRACKER CRUMBS, MIXED WITH BROWN SUGAR AND BUTTER. CHILL. TO SERVE, TOP WITH ADDITIONAL WHIPPED CREAM AND CHERRY. CAN SUBSTITUTE ANY FLAVOR JELLO. SERVES 12 TO 15. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POACHED APPLES IN WINE (01/16/94) (2:39) 5 - CUPS DRY WHITE WINE 1 1/2 - CUPS SUGAR ZEST OF 1 LARGE LEMON, CUT INTO VERY FINE STRIPS 4 - GRANNY SMITH APPLES BOIL WINE, SUGAR AND LEMON ZEST IN LARGE SAUCEPAN 10 MINUTES. MEANWHILE, PARE AND CORE APPLES, LEAVING APPLES WHOLE. ADD APPLES TO WINE; REDUCE HEAT TO LOW. BARELY, SIMMER, TURNING APPLES FREQUENTLY, 25 TO 30 MINUTES. REMOVE APPLES TO SERVING DISH. BOIL POACHING LIQUID UNTIL SYRUPY, ABOUT 15 MINUTES. POUR 1/2 CUP SYRUP OVER APPLES; COOL TO ROOM TEMPERATURE. REMOVE LEMON ZEST FROM REMAINING SYRUP WITH SLOTTED SPOON; SPRINKLE OVER APPLES. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POPPING POPOVERS (01/15/94) (2:13) 1 - CUP FLOUR 1/4 - TSP SALT SIFT TOGETHER GRADUALLY ADD - 1 - CUP MILK 2 - BEATEN EGGS 1 - TBSP MELTED BUTTER BEAT 5 MINUTES WITH HAND BEATER. POUR INTO GREASED HOT MUFFIN PANS AND BAKE @ 400 DEGREES. REDUCE HEAT AND BAKE 15 MINUTES MORE @ 350 DEGREES. BE SURE THE CUSTARD CUPS OR TINS ARE HOT, AND DON'T PEEK ONCE THEY ARE IN THE OVEN UNTIL TIME TO TAKE THEM OUT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POPOVERS (01/15/94) (1:57) 2 - CUPS ALL-PURPOSE FLOUR 1 - CUP SWEET MILK 1 - TSP SALT 1 - CUP WATER 2 - TBSP SUGAR 4 - EGGS, BEATEN SIFT FLOUR ONCE, THEN MEASURE AND SIFT AGAIN WITH SALT AND SUGAR. ADD MILK AND WATER, GRADUALLY, TO MAKE A SMOOTH BATTER. BEAT WHOLE EGGS UNTIL LIGHT AND ADD TO MIXTURE. THEN BEAT FOR SIX OR SEVEN MINUTES. POUR INTO PIPING HOT, GREASED, OVEN-PROOF CUSTARD CUPS OR IRON POPOVER PAN. LEAVE IN OVEN TO DRY A FEW MINUTES AFTER BAKING TIME IS UP. IF USING CUSTARD CUPS, PLACE THEM ON A COOKIE SHEET WHEN READY FOR THE OVEN. MAKES 10 TO 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POTATO DOUGHNUTS ENOUGH INSTANT POTATOES FOR 2 SERVINGS 3 EGGS 3/4 CUP SUGAR 3 TABLESPOONS SHORTENING 2 TEASPOONS VANILLA 2 3/4 FLOUR 4 TEASPOONS BAKING POWDER 1 TEASPOON SALT 1/4 TEASPOON NUTMEG 1/4 TEASPOON CINNAMON PREPARE INSTANT POTATOES AS DIRECTED ON PACKAGE FOR 2 SERVINGS EXCEPT OMIT BUTTER AND SALT. ADD EGGS, SUGAR, SHORTENING AND VANILLA; BEAT THOROUGHLY. STIR IN FLOUR, BAKING POWDER, SALT, NUTMEG AND CINNAMON. TURN ONTO GENEROUSLY FLOURED BOARD; KNEAD ABOUT 10 TIMES. ROLL DOUGH 1/3 INCH THICK. LET REST 20 MINUTES. IN DEEP FAT FRYER, HEAT FAT OR OIL (3 TO 4 INCHES) TO 375 TO 380 DEGREES CUT DOUGH WITH FLOURED DOUGHNUT CUTTER. FRY DOUGHNUTS UNTIL BROWN; DRAIN. SERVE FROSTED, GLAZED OR SPRINKLED WITH SUGAR. MAKES 1 1/2 DOZEN DOUGHNUTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PSYCHEDELIC DESSERT FONDUE IN DESSERT FONDUE POT, POUR 1 CUP BOILING WATER OVER 1 PACKAGE (6 OUNCES) FRUIT FLAVORED GELATIN. STIR TO DISSOLVE. ADJUST HEAT WHEN NECESSARY TO KEEP FONDUE WARM. SPEAR DIPPERS (BELOW) AND SWIRL IN FONDUE, THEN DIP INTO WHIPPED CREAM OR CHOPPED NUTS. MAKES 4 SERVINGS. DIPPERS: ANGEL FOOD OR POUND CAKE SQUARES, MARSHMALLOWS, PIECES OF FRESH FRUIT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUDDING FONDUE IN DESSERT FONDUE POT, HEAT 1 CAN OF VANILLA READY TO SERVE PUDDING (2 CUPS). SWIRL DIPPERS (BELOW) IN FONDUE. MAKES 2 CUPS. DIPPERS: ALTERNATE CHERRIES, GRAPES, PINEAPPLE CHUNKS, BROWNIE SQUARES AND FRUITCAKE SQUARES ON SKEWERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK LEMON FONDUE BLEND 1 PACKAGE LEMON FROSTING MIX. 1/4 CUP PLUS 2 TABLESPOONS HOT WATER AND 2 TABLESPOONS CORN SYRUP; BEAT UNTIL SMOOTH. POUR INTO DESSERT FONDUE POT TO HEAT. SPEAR DIPPERS (BELOW) AND SWIRL IN FONDUE. MAKES 2 CUPS. DIPPERS: DAY OLD GINGERBREAD SQUARES, CREAM CHEESE SQUARES ROLLED IN TOASTED SESAME SEED, CANTALOUPE BALLS, NUT STUFFED DATES, DOUGHNUT SLICES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK POTS DE CREME (05/19/93) (2:44) SERVINGS: 5 1 C MILK 6 OZ SEMI-SWEET CHOCOLATE BITS 1 EA EGG 2 T SUGAR 1 T RUM 1 X PINCH SALT HEAT MILK TO BOILING POINT. PLACE ALL OTHER INGREDIENTS IN AN ELECTRIC BLENDER, AND ADD HOT MILK. BLEND AT LOW SPEED ONE MINUTE. STIR WITH A RUBBER SPATULA TO REMOVE BUBBLES. POUR INTO POT DE CREME CUPS AND CHILL SEVERAL HOURS BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RAINBOW PARFAITS ALTERNATE LAYERS OF LIME OR ORANGE SHERBET AND VANILLA ICE CREAM IN CHILLED PARFAIT GLASSES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RASPBERRY DESSERT (01/15/94) (6:09) 1 - CUP FLOUR 1/4 - CUP SUGAR 1/2 - STICK MARGARINE 1/2 - CUP CUTS, CHOPPED 24 - LARGE MARSHMALLOWS 1/2 - CUP MILK 2 - 3 OZ PKG RASPBERRY JELLO 2 - CUPS HOT WATER 2 - 10 OZ PKG FROZEN RASPBERRIES, THAWED, DRAINED 1 - 8 OZ PKG COOL WHIP TOPPING MIX FIRST 4 INGREDIENTS WELL. PRESS INTO 13 X 9" PAN. BAKE 15 MINUTES @ 325 DEGREES. SET ASIDE TO COOL. IN HEAVY SAUCEPAN, MELT MARSHMALLOWS WITH MILK, STIRRING OFTEN. SET ASIDE. WHEN COOL, ADD PREPARED COOL WHIP. DISSOLVE JELLO IN HOT WATER. ADD BERRIES. LET STAND UNTIL ALMOST THICK. ADD MARSHMALLOW MIXTURE. SWIRL TOGETHER. POUR OVER CRUST. CHILL OVER- NIGHT. SERVE WITH WHIPPED CREAM AND RASPBERRY GARNISH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RASPBERRY FONDUE HEAT 2 PACKAGES (10 OUNCES EACH) FROZEN RASPBERRIES, THAWED, AND 1 CUP CURRANT JELLY TO BOILING. MIX 2 TABLESPOONS LEMON JUICE, 2 TABLESPOONS CORNSTARCH AND 1 TABLESPOON COLD WATER; STIR INTO RASPBERRY MIXTURE. HEAT TO BOILING; STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. STRAIN SAUCE; POUR INTO DESSERT FONDUE POT TO KEEP WARM. SPEAR DIPPERS (BELOW) AND SWIRL IN FONDUE. MAKES 2 1/2 CUPS. DIPPERS: CHIFFON CAKE SQUARES, BANANA CHUNKS, PINEAPPLE CHUNKS, TOASTED WAFFLE SQUARES, PEAR SLICES, STRAWBERRIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RICE PEACH MELBA (01/15/94) (6:03) 3/4 - CUP DRY RICE 1 3/4 - CUPS MILK 1/4 - CUP SUGAR 1/2 - TSP SALT, OPTIONAL 1/8 - TSP NUTMEG 1 - CUP THAWED WHIPPED TOPPING 6 - DRAINED PEACH HALVES (OR USE 2 MEDIUM BANANAS, SLICED) 2 - TBSP CURRANT JELLY OR RASPBERRY PRESERVES, MELTED MIX RICE AND MILK IN A SAUCEPAN. BRING TO A BOIL AND SIMMER, GENTLY, LOOSELY COVERED, FOR 15 MINUTES, FLUFF RICE OCCASIONALLY WITH A FORK. REMOVE FROM HEAT. STIR IN SUGAR, SALT AND NUTMEG. COOL 5 MINUTES; THEN REFRIGERATE FOR 1 HOUR. STIR IN WHIPPED TOPPING AND SPOON INTO SERVING BOWL OR DESSERT DISHES. ARRANGE PEACH HALVES ON TOP AND SPOON MELTED JELLY OVER THE PEACHES. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RHUBARB CRUMBLE (01/16/94) (3:04) 4 - CUPS CHOPPED RHUBARB 1/2 - CUP BROWN SUGAR, PACKED 1 - CUP MINIATURE MARSHMALLOWS 1/2 - BOX RASPBERRY JELLO (DRY) 1 - CUP FLOUR 1/2 - TSP SALT 1/2 - CUP BROWN SUGAR, PACKED 1/2 - CUP MARGARINE, SOFTENED SPREAD CHOPPED RHUBARB IN A 8" SQUARE PAN. SPRINKLE WITH 1/2 CUP BROWN SUGAR AND THE MARSHMALLOWS. THEN, SPRINKLE JELLO OVER ALL. MIX REMAINING INGREDIENTS UNTIL CRUMBLY. SPREAD OVER RHUBARB MIXTURE. BAKE @ 350 DEGREES 35 TO 40 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RHUBARB CRUNCH (01/16/94) (3:03) 1 - CUP FLOUR 1/2 - CUP MARGARINE 5 - TBSP POWDERED SUGAR 1/4 - CUP FLOUR 1 1/2 - CUP SUGAR 3/4 - TSP BAKING POWDER 2 - EGGS 2 - CUPS RHUBARB WHIPPED CREAM MIX FIRST 3 INGREDIENTS. PRESS INTO 8" SQUARE PAN. BAKE @ 350 DEGREES 15 MINUTES. COMBINE REMAINING INGREDIENTS, EXCEPT WHIPPED CREAM. BLEND WELL. POUR OVER CRUST. BAKE @ 350 DEGREES 35 MINUTES OR UNTIL CENTER IS DONE. COOL; SERVE WITH WHIPPED CREAM. DOUBLE RECIPE FOR 9 X 13" PAN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RHUBARB CUSTARD DESSERT (11-06-92) (3:18) IBM CRUST: 2 CUPS ALL-PURPOSE FLOUR 1/2 CUP BUTTER 2 TABLESPOONS SUGAR FILLING: 2 CUPS SUGAR 1/4 CUP ALL-PURPOSE FLOUR 1 CUP WHIPPING CREAM 6 EGG YOLKS, RESERVE EGG WHITES 1/4 TEASPOON SALT 5 CUPS CHOPPED RHUBARB MERINGUE: 6 RESERVED EGG WHITES 1/4 TEASPOON SALT 1 TEASPOON VANILLA 3/4 CUP SUGAR HEAT OVEN TO 350 DEGREES. IN SMALL MIXER BOWL COMBINE ALL CRUST INGREDIENTS. BEAT AT LOW SPEED, SCRAPING BOWL OFTEN, UNTIL CRUMBLY (1 TO 2 MINUTES). PRESS ON BOTTOM OF 13 X 9 INCH BAKING PAN. BAKE FOR 15 MINUTES. MEANWHILE, IN LARGE MIXER BOWL COMBINE ALL FILLING INGREDIENTS EXCEPT RHUBARB. BEAT AT MEDIUM SPEED, SCRAPING BOWL OFTEN, UNTIL SMOOTH (1 TO 2 MINUTES). BY HAND, STIR IN RHUBARB; POUR OVER HOT CRUST. CONTINUE BAKING FOR 45 TO 55 MINUTES OR UNTIL FIRM TO THE TOUCH. INCREASE OVEN TEMPERATURE TO 400 DEGREES. IN CLEAN, LARGE MIXER BOWL WITH CLEAN BEATERS, WHIP EGG WHITES AT HIGH SPEED, SCRAPING BOWL OFTEN, UNTIL SOFT PEAKS FORM (1 TO 2 MINUTES). ADD SALT AND VANILLA. CONTINUE BEATING GRADUALLY ADD SUGAR UNTIL STIFF PEAKS FORM (2 TO 4 MINUTES). SPREAD OVER FILLING, SEALING AROUND EDGES. CONTINUE BAKING 6 TO 8 MINUTES OR UNTIL MERINGUE IS LIGHTLY BROWNED. COOL COMPLETELY; STORE REFRIGERATED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SNOW TOPPED THUMBPRINTS (10-10-92) (0:31) 2/3 CUP SYRUP 1/2 CUP MARGARINE, SOFTENED 3 OUNCE PACKAGE CREAM CHEESE, SOFTENED 1 EGG 2 CUPS ALL-PURPOSE FLOUR 1 1/3 CUPS CHOPPED NUTS 1 TEASPOON BAKING POWDER 1/4 TEASPOON SALT 1/3 CUP FRUIT PRESERVES HEAT OVEN TO 350 DEGREES. BEAT FIRST 4 INGREDIENTS UNTIL SMOOTH. ADD DRY INGREDIENTS, MIXING WELL. CHILL 10 MINUTES. ROLL INTO 1 INCH BALLS; PLACE ON UNGREASED COOKIE SHEET. PRESS CENTER OF EACH WITH THUMB; FILL WITH PRESERVES. BAKE 9 TO 11 MINUTES OR UNTIL EDGES ARE GOLDEN. COOL COMPLETELY. SPRINKLE WITH POWDERED SUGAR, IF DESIRED. STORE LOOSELY COVERED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPICED GINGERBREAD (05/20/93) (0:38) SERVINGS: 1 1/2 C SHORTENING 2 3/4 C FLOUR 2 T ORANGE RIND, GRATED 1 T SODA 1/2 T SALT 1/2 C BROWN SUGAR 1 T CINNAMON 3 EA EGGS 1 T MACE 1 C MOLASSES OR SORGHUM 1 T NUTMEG