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 Recipes For 2000 Enjoy

2 c. sugar
2/3 c. milk
1/4 tsp. salt
2 Tbsp. light corn syrup
2 Tbsp. butter
1/2 tsp. cardamom
1/4 c. pistachio nuts, chopped
1/4 c. walnuts, chopped

In a saucepan, cook milk, sugar, corn syrup and salt over medium heat, stirring occasionally, until sugar dissolves. Cook to 240ø on a candy thermometer. Remove from heat. Add butter. Cool mixture to 120ø without stirring. Add cardamom, beating vigorously until candy is thick and no longer glossy. Quickly stir in nuts. Spread mixture into a buttered pan. Let stand until firm. Cut into squares.

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6 c. tart apples, sliced
3/4 c. raisins
1 tsp. lemon rind, grated
3/4 c. sugar
2 tsp. cinnamon
3/4 c. almonds, ground
8 oz. fillo leaves, thawed
1 3/4 c. butter, (not 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 Tbsp. crumbs. Repeat the entire procedure for the second strudel. Bake the strudels at 400ø for 20 to 25 minutes, until browned. 

NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections.

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4 medium bananas
2/3 c. brown sugar, packed
2 Tbsp. whipping cream
1 Tbsp. butter
3 Tbsp. rum
1/2 c. chilled whipping cream
1 Tbsp. brown sugar, packed
1/4 c. sliced almonds

In a medium sauce pan, stir together 2/3 c. brown sugar, the 2 Tbsp. of whipping cream and butter over low heat, until sugar is dissolved and mixture is smooth. Remove from heat and stir in the rum. Cover and refrigerate for 1 hour. Cut bananas crosswise into halves, as for a banana split. Arrange in serving dish. Top with refrigerated caramel. Beat 1/2 c. whipping cream and remaining brown sugar in chilled bowl until stiff. Spoon over banana's and sauce. Garnish with almonds.

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3 kiwi, peeled and sliced
3 egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla
3/4 c. sugar
1 c. chilled whipping cream
2 Tbsp. sugar

Heat oven to 225ø. Line bottom of round layer pan with brown paper. Beat egg whites and cream of tartar until foamy, add vanilla. Beat in sugar, a tablespoon at a time, and continue beating until stiff and glossy. Spread in pan. Bake 1 1/2 hours. Turn off oven. Leave mixture in oven with door closed an additional hour. Finish cooling at room temperature. Loosen edge of mixture with a knife, hitting pan sharply on table to remove mixture. Invert onto plate. It will be crumbly on bottom and around edges. Remove paper. Beat whipping cream and 2 Tbsp. sugar in a chilled bowl until stiff. Frost side and then top of meringue, building up the edge slightly. Arrange kiwi slices on top.

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1 lb. fresh tart cherries
3 tsp. kirsch
6 tsp. sugar
2 Tbsp. water
12 ladyfingers
8 oz. cream cheese, softened
1/2 tsp. vanilla extract
2 oz. almonds, ground
1 c. heavy cream
pistachio nuts, chopped

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 Tbsp. 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 Tbsp. 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.

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1 1/2 c. cooked white rice
2 pkgs. unflavored gelatin
1/2 c. sugar
1/2 c. water
1/2 tsp. salt
2 c. milk
2 tsp. vanilla extract
1/4 c. chopped almonds
1 c. chilled whipping cream

Heat gelatin, sugar, water and salt, stirring constantly until gelatin is dissolved. Stir in rice, vanilla and almonds. Place the saucepan in a bowl of ice water, stirring occasionally for about 15 minutes. Mixture should form a slight lump when dropped from a spoon. Beat whipping cream until stiff and then fold into the rice mixture. Pour into an ungreased 1 1/2 quart mold. Cover and chill about 3 hours. Serve with cold raspberry sauce.

1 pkg. active dry yeast
1/4 c. warm water (110-120ø)
1 c. cottage cheese, room temperature
2 tsp. sugar
1 tsp. onion, minced
1 tsp. butter, melted
1 large egg
1 tsp. salt
2 tsp. dillseed
2 1/4 c. flour

Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except flour, adding the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350ø. While warm, brush loaf with soft butter, sprinkle well with salt.

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1 graham cracker crust shell
1/2 stick butter
1 Tbsp. sugar
1 pkg. lime gelatin
1 c. boiling water
1 pt. lime sherbet
1/2 c. heavy cream
green gumdrops

Put lime gelatin in a large bowl, add water. Stir until gelatin dissolves completely. Add sherbet. Stir until melted and blended with gelatin. Put cream into a small bowl. Beat with a mixer until almost stiff. Add whipped cream to sherbet mixture. Mix well with a wooden spoon. Pour into pie shell. Put in refrigerator overnight. Just before serving decorate with gumdrops arranged in a three-leafed shamrock pattern.

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1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
pinch black pepper
1 egg
1 c. milk
2 Tbsp. shortening
1/4 c. cold water

Sift flour and baking powder into a bowl. Mix in salt and pepper. Make a hollow center in the flour mixture and crack egg into it. Stir well. Add milk gradually and beat until smooth. Refrigerate batter for 30 minutes. Heat oven to 425ø. Put shortening into 8 x 12 inch baking pan, putting pan in oven until shortening is melted. Pour water onto chilled batter and stir well. Then pour mixture into melted shortening in the baking pan. Place pan on top shelf of oven and bake for 20 minutes. Cut pudding into squares and arrange them around any meat main dish. Can be served with horseradish.

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3 c. Semi-Sweet Chocolate Chips
15 oz. sweetened condensed milk (not evaporated milk)
1/2 c. nuts, coarsely chopped
1/2 tsp. vanilla

Melt the chocolate chips in a double boiler, over simmering, not boiling, water. Stir until smooth, then add the condensed milk and blend well. Stir in the vanilla and nuts. Spread in an 8 x 8-inch baking pan that has been lined with buttered wax paper. Chill for several hours. Invert, peel off the wax paper, and cut into squares.

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4 c. flour
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves, ground 
1/2 tsp. mace
1 tsp. allspice, ground 
black pepper to taste
1 1/4 c. honey
2 Tbsp. butter, (not margarine)
2 large eggs
1 c. powdered sugar
vanilla
water

Sift flour, baking powder and spices together. Heat honey and butter until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake at 350ø for 15 minutes. Cool cookies on wire racks. Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry. Store cookies in airtight tins.

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2 1/2 c. whole-wheat flour
1 1/2 c. wheat germ
1/3 c. brown sugar
1/2 tsp. salt
1 c. raisins, mixed dark & light
2 tsp. baking soda
1 7/8 c. buttermilk
1/3 c. molasses

Preheat oven to 325ø. Grease a 9 x 5 x 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This mixture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack.

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2 pkg. active dry yeast
1/2 c. warm water (110-120ø)
1 1/2 c. lukewarm milk
2 Tbsp. sugar
1 tsp. salt
1/2 c. molasses
2 Tbsp. butter
3 1/4 c. rye flour, unsifted
2 1/2 c. bread flour, unsifted

Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 to 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375ø Bake for 30 to 35 minutes.

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1 tsp. cinnamon
1 tsp. allspice, ground
1/4 tsp. cloves, ground
1/2 tsp. salt
2 1/4 c. flour, unsifted
1/2 tsp. baking powder
1/2 c. almonds, ground
1 tsp. lemon rind, grated
2 large eggs
3/4 c. sugar
3/4 c. honey
1/2 c. milk

2 c. butter
2 c. sugar
6 egg yolks
1 c. sour cream
1 Tbsp. vanilla
8 c. flour
5 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
Sesame seeds

Cream butter. Add sugar and mix thoroughly. Add eggs, beating well. Add sour cream and vanilla. Sift dry ingredients together and add slowly to mixture, kneading well. Using a small piece of dough, a little larger than a walnut, roll in your hands to any shape desired. Brush with a beaten egg, dip in sesame seeds. Bake on cookie sheet at 350ø for 15-20 minutes or until light golden brown.

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1/2 c. butter
1/4 c. vegetable oil
1/4 c. sugar
1 large egg yolk
2 Tbsp. orange juice
1 Tbsp. lemon juice
2 1/4 c. flour
3/4 tsp. baking powder
1/2 tsp. cinnamon
1/4 c. milk

Cream the butter, oil, and sugar together in a mixing bowl until light. Beat in the egg yolk and fruit juices. In a separate bowl, stir the flour, baking powder and cinnamon together until well blended. Add this mixture to the creamed mixture, alternately with the milk, beating well after each addition. Using 1 Tbsp. of the dough for each cookie, shape into an oval about 2 x 1 1/2-inch pan. Place on ungreased cookie sheets and bake in a preheated 325ø oven for 25 to 30 minutes. Remove from the cookie sheets and cool on a wire rack. Place waxed paper under the racks. Dip the cooled cookies in the Honey Syrup and drain on the rack. Sprinkle lightly with the chopped walnuts.

2 1/4 c. flour
1 c. butter
1 c. hazelnuts, finely ground
1 c. sugar
currant jelly

Mix the flour, butter, hazelnuts and sugar, together, in a bowl. Using your hands, knead all of the ingredients together, form the dough into a ball and place in the refrigerator, covered, to firm. Break off small pieces of the dough and roll into 1-inch balls. Place the balls on a lightly greased cookie sheet and make a deep thumbprint in the center of each ball. Bake in a preheated 375ø oven until golden. Cool on racks. Liquefy the jelly in a double boiler, over simmering water. Fill the thumbprints with the jelly and let cool.

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8 oz. flour
4 oz. sugar
8 oz. mixed dried fruit
1/2 grated rind of a lemon
2 Tbsp. butter
1/2 tsp. salt
2 tsp. baking powder
1 pinch baking soda
1 egg, beaten
1 1/4 c. buttermilk 

Mix the flour, sugar, fruit, lemon rind, butter, baking powder and soda. Add the beaten egg and the buttermilk to make a nice soft dough; beat well and pour into a greased 2-pound loaf pan. Bake at 300ø for 1 hour, or until it tests done with a skewer.

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12 Tbsp. strong tea
1 lb. mixed dried fruit
6 oz. soft brown sugar
1 egg, lightly beaten
1 oz. butter, melted
9 oz. all-purpose flour
1/2 tsp. bicarbonate of soda

The mixed fruit can include raisins, currants, and any other kind of dried fruit you like; chop any larger pieces down to about raisin size. Place the tea, mixed fruit and sugar in a bowl; cover and leave overnight. Stir in the egg and melted butter. Sieve the flour and the bicarb together and fold them in. Line the bottom of a large loaf pan with baking parchment, and brush the whole inside of the pan with melted butter. Pour the mixture in and smooth the top. Bake in a preheated oven at 350ø on the middle shelf for 1 1/2 hours. After removing from the oven, leave in the pan for 2-3 minutes; then turn out of pan and cool on a wire rack.

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4 sq. unsweetened chocolate
1 c. water
6 Tbsp. sugar
1 stick butter
6 oz. halva, cut into pieces
2 Tbsp. cornstarch
6 large matzos
colored or chocolate candy sprinkles

Note: Halva and matzos can be purchased in any Greek or Jewish market.

In a medium saucepan, combine sugar, chocolate and water. Cook over medium heat stirring constantly until chocolate is melted and mixture comes to a boil. Add butter and halva, continue stirring until mixture boils again, then remove from heat. In a small bowl mix cornstarch with 2 Tbsp. water and stir into chocolate mixture. Cook over medium heat until mixture thickens. Remove pan from heat. Place 1 matzo on a platter large enough to allow it to lay flat. Spread and even layer of the chocolate mixture over matzo. Place another matzo on top and cover with more chocolate mixture, continue the process until you finish with a layer of chocolate. Scatter sprinkles over cake for decoration. Refrigerate overnight, so chocolate mixture will harden and flavors will blend. Cut cake into 1 x 2 inch pieces.

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2 1/4 c. sifted flour
1 c. butter
1/2 tsp. salt
4 Tbsp. ice water

1 1/2 c. rice, uncooked
2 2/3 c. water
1/4 c. butter
1/2 tsp. salt
1/4 c. powdered sugar
ground cinnamon

Heat rice, water and salt to a boil, stirring occasionally. Reduce heat. Cover and simmer 15 minutes. Remove from heat. Fluff rice lightly with a fork. Cover and let stand 5 minutes. Stir in butter and powdered sugar. Sprinkle with cinnamon and serve warm.

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4 c. rhubarb, 1/2 inch pieces
1 3/4 c. water
3/4 c. sugar
1/4 c. cold water
3 Tbsp. cornstarch
2 Tbsp. sugar
1/2 tsp. vanilla extract
1 c. chilled whipping cream

Heat water, not cold water, and 3/4 c. sugar to a boil, stirring constantly. Add rhubarb. Simmer uncovered for 10 minutes. Mix cold water and cornstarch, stir into rhubarb. Heat to boiling, stirring constantly. Boil for 1 minutes. Stir in vanilla. Pour into serving bowls. Cover and refrigerate. Beat whipping cream and 2 Tbsp. sugar in a chilled bowl, until stiff. Spoon onto pudding.

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3/4 c. butter
1/2 c. sugar
2 large eggs
1 Tbsp. rum
1 tsp. vanilla extract
3 Tbsp. milk
1/2 tsp. cinnamon
2 tsp. baking powder
2 1/4 c. flour
1/4 c. almonds, ground
1 Tbsp. orange rind, grated
1/4 c raisins

Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375ø for 25 to 30 minutes, or until browned.

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1 c. dried apricot halves
2 c. water
1/4 c. sugar
3 Tbsp. cornstarch
dash of salt

Heat water and apricots to a boil. Reduce heat. Cover and simmer for about 20 minutes. Place apricots and 1/2 c. cooking liquid into a blender. Cover and puree until well blended. Press puree through sieve. Mix sugar, cornstarch and salt into a saucepan. Stir in puree and remaining cooking liquid. Heat to boiling over medium heat, stirring constantly. Boil for an additional one minute. Pour into dessert dishes. Can be served with half and half or sweet whipped cream.

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2 c. flour
2 Tbsp. shortening
1 tsp. baking powder
1/2 tsp. salt
3/4 c. water
oil for frying

Cut shortening into flour, baking powder and salt until mixture resembles fine crumbs. Gradually add enough water to make a stiff dough, tossing with a fork until all of the flour is moistened and dough pulls away from the bowl. Divide dough into two balls. Cover one half of the dough to avoid it drying out. Roll out dough to 1/8 inch thickness. Heat oil in frying pan or deep fryer to 360ø. Cut into diamond shapes. Fry several at a time until golden brown, turning once. Dip into cinnamon sugar mixture or powdered sugar.

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1 c. butter, (not margarine)
2/3 c. powdered sugar
1 large egg
1 large egg yolk
1 tsp. almond or lemon extract
2 1/4 c. flour, unsifted
1/4 tsp. salt
1/2 tsp. baking powder

Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400ø oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins.

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15 vanilla wafers
9 oz. cream cheese
1/3 c. sugar
1 tsp. orange juice
1/2 tsp. almond extract
1 egg
1 can strawberry pie filling

Preheat oven to 375ø. Crush wafers to make a cup of crumbs. Place muffin cups into muffin pan. Put about 1 Tbsp. of crumbs into each cup. Put cream cheese into a large mixer bowl. Add sugar, orange juice, almond extract and egg. Beat on medium for about 5 minutes. Put 2 1/2 Tbsp. of the cheese mixture into each muffin cup, on top of the crumbs. Bake for about 10 minutes. Cool on wire rack for about 1 hour. Open pie filling and put a couple tablespoons of filling over each muffin. Remove from pan and serve.

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1 c. butter
1 1/2 c. sugar
1 large egg
1 1/2 Tbsp. grated orange rind
2 Tbsp. Dark corn syrup
1 Tbsp. water
3 1/4 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves

Cream the butter and sugar until light. Add the egg, orange rind, corn syrup and water blending well. Sift the dry ingredients together and add to the butter mixture. Chill the dough thoroughly. Roll out very thin, about 1/8-inch and cut with cookie cutters. Bake, on ungreased cookie sheets, in a preheated 350ø oven for 8 to 10 minutes. Do not over bake or the cookies will burn.

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1/2 c. butter
1/4 c. flour
1/2 c. sugar
3/4 c. quick oatmeal
2 Tbsp. light cream

Melt butter in medium saucepan. Add flour, sugar, oatmeal and light cream. Cook, stirring constantly, until mixture starts to bubble. Remove from heat and stir briskly a few strokes. Drop by rounded teaspoons onto a well greased and lightly floured baking pan, about 4 inches apart. Bake at 375ø for about 5-6 minutes. Cool wafers for about 2 minutes on sheet, remove carefully from sheet and place over rolling pin until firm. If wafers harden before they can be removed from pan, reheat in oven for a few seconds to soften them again.

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1 c. self-rising corn meal
1 c. sour cream
2 slightly beaten eggs
1-2 pods chipped jalapeno peppers
1/2 c. cooking oil
1 (8 oz.) can cream style corn

Preheat oven to 425ø. Mix meal, eggs, oil, corn and peppers. Fold in sour cream and mix well. Pour into a greased preheated skillet or pan. Bake until golden brown, about 30 minutes.

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1/2 c. butter
1 1/2 c. flour
1/2 c. 4x sugar
1 tsp. vanilla extract
1 egg yolk
1/2 c. finely chopped pecans

Cream butter and sugar until smooth. Add egg yolk and flour, continue mixing. Last add vanilla and nuts. Mixture should be very stiff. Roll into balls about the size of small walnuts. Bake at 375ø for 12 to 15 minutes.

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1 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1/3 c. butter
1 tsp. grated lemon rind
1/3 c. sugar
1 egg
2/3 c. walnuts, ground

Sift together flour, salt and cinnamon. Cream in butter and lemon rind. Add gradually sugar, creaming well. Add egg and walnuts. Chill 1 hour for easier handling. Shape into a roll about 1 1/2 inches in diameter and 8 inches long. Chill at least 2 hours. Cut chilled dough into slices 1/4 inch thick. Mold each piece into a pear shape, tapering one end. Place on ungreased baking sheet and flatten with palm to resemble "leaves". Veins can be marked with a 5 x 3 inch card folded in half to make a V. Press down in the center of the cookies. Mark center vein with edge of card. Bake at 375ø for 10-12 minutes. Cool. Sprinkle with sugar, brushing off excess. Or frost half of each leaf with chocolate frosting if desired.

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FRESH COCONUT CAKE
 

This is my Mother's recipe. It's everything you always thought a coconut cake should be.
 

2/3 cup margarine
1 3/4 cups sugar
3 cups cake flour*
1 tablespoon plus 1/2 teaspoon baking powder
3/4 teaspoon salt
Whisper of ginger
1 1/3 cups milk
2 teaspoons vanilla
3 large eggs, separated
1/2 cup fresh grated coconut or 1/2 cup shredded commercially prepared coconut
1. Preheat oven to 350 degree F. Grease 3 8" round cake pans.

2. In a large mixing bowl with an electric mixer, cream margarine and sugar until light and fluffy. Mixture will be lemon colored. Add yolks and blend well.

3. Sift together, salt, flour, baking powder, and ginger. Add alternately with milk to above mixture. Blend well after each addition. Add vanilla, blend well. Set aside.

4. Wash beaters in hot soapy water. Making sure bowl and beaters are absolutely grease-free, whip the egg whites until stiff. Fold egg whites and coconut into batter. Pour into cake pans.

5. Bake about 30 minutes, toothpick inserted should come out clean. Cool completely. Frost with Coconut Frosting (recipe to follow).

* If you don't have store-bought cake flour, here's the substitute.

Cake Flour
1. Put 2 level tablespoons corn starch into a measuring cup.
2. Fill to 1 cup mark with all purpose flour.
3. Sift 3 times. Makes 1 cup cake flour.

Coconut Frosting
 

1/4 cup flour
1 cup milk
1 cup margarine or shortening*
1 cup sugar
1 teaspoon vanilla
Juice of one calamondin or 2 teaspoons fresh lemon juice (optional)
2 cups fresh grated coconut or 2 cups commercially prepared shredded coconut
1. Sift flour into saucepan, slowly add milk, stirring constantly until all milk is absorbed and mixture is smooth. Cook over medium-low heat stirring constantly until very thick. Set aside to cool.

2. In a mixing bowl, beat sugar and shortening or margarine at high speed until light and fluffy. Blend in flavorings. Add cold flour mixture, beat until frosting stands up in stiff peaks. This cannot be over beaten.

3. Fold in one cup coconut. Frost cake. Sprinkle or pat remaining coconut on sides and top of cake.

Wow! It tastes as great as it looks.

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BOSTON CREME PIE

1 Duncan Hines yellow cake mix
1 (3 oz) pkg. vanilla pudding mix (not instant)
2 c. milk
Bake cake in two 8" layers. Cool. Freeze one for later.

Prepare pudding according to pkg. directions. Cool.

Split cooled cake and spread with pudding, then replace top. Frost with icing and let run down the sides of the cake.

Icing:
 

1 c. sifted powdered sugar (sifted)
4 Tbsp. cocoa
dash of salt
1 Tbsp. butter
hot water to make spreading consistency

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CHOCOLATE ECLAIR CAKE

3 small packages French vanilla instant pudding
3 cups milk and 3 Tbsp milk (for topping)
12 oz. Cool whip topping
1 box plain graham crackers
4 unsweetened chocolate squares
2 tsp. light corn syrup
1 tsp. vanilla
3 Tbsp softened butter
3/4 cup confectioners sugar
Mix pudding with 3 cups of milk. Fold in cool whip. Set aside. Layer 13 x 9 pan with whole graham crackers. Top crackers with half of Pudding mixture. Layer with crackers and pudding mixture and end with Crackers.
Topping: Melt chocolate squares in microwave or double boiler. In a bowl, mix melted chocolate, corn syrup, 3 Tbsp milk, vanilla, butter, and sugar. Add more sugar to taste, if desired. Spread on top of crackers. Refrigerate cake for several hours

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Fake Reese's Peanut Butter Cups
You won't fool anyone with these, but if you get caught in Australia and are really, really desperate, these will do in a pinch.
Ingredients:

A box of Ritz or Savoy crackers
Peanut butter
Sweetened cooking chocolate
 

Spread peanut butter on a cracker then sandwich with another.

Melt chocolate in a double boiler.

Dip cracker sandwiches in chocolate then place on waxed paper to cool.

Eat voraciously.

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Really Gross Over-Sweet Popcorn Balls
(you didn't know that popcorn was male?)
My mother had the bright idea of making a popcorn ball turkey one year using this recipe. Weird.

Bring to boil and boil for a minute:
1 cup corn syrup
1/2 cup sugar

Add one small package of Jello (or jelly, you know the wobbly stuff)

Pour over a heaping cooking sheet full of popcorn, mold into balls. Buttering your hands before molding makes it easier to hold the hot ingredients.

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Screaming for Ice Cream

"I scream, you scream, we all scream for ICE CREAM!" Okay, now that we have the clichés out of the way. Yes, this is a nice and easy recipe for making ice cream without the big old wooden ice cream beater (oh, but I loved using that thing at summer picnics). Thanks Alex for donating it.

400 ml pure cream
1 cup caster sugar
2 eggs (61 g)
Flavouring

Beat cream until nearly stiff.
Slowly add sugar, and beat until very stiff.
Add egg yolks and mix.
Add flavouring.
In another bowl, beat egg white until stiff.
Fold egg whites into cream mixture.
Pour into container and freeze for at least six hours. Optionally, re-beat at three hours.
 

Note: do not overbeat or heat cream, or you'll get butter.
Note: Flavouring amount depends on desired result.

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Crushed Pineapple Sour Cream Pie

 " This is a quick and easy no-bake pie. "

   Ingredients:
       1 - 9 inch pastry shell, baked OR 1 prepared graham cracker crust
1 (8 ounce) can crushed pineapple, with juice
1 (3.4 ounce) box instant vanilla pudding
2 tablespoons white sugar
1 cup sour cream
whipped cream, for garnish

   Directions:
  1   In a large mixing bowl combine pineapple, dry pudding mix, and sugar. Stir well, then add sour cream. Beat on low speed for 2 minutes.
  2   Pour mixture into prepared pie shell. Chill before serving. Garnish with whipped cream

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Grandma’s Egg Custard Pie

   " This is the 1999 American Pie Council's National Pie Championship's first place winner in the Custard Pie Category. "

   Ingredients:
       pastry for single 9 inch pie pan
3 eggs, beaten
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
egg white
2 1/2 cups milk, scalded
1/4 teaspoon ground nutmeg
yellow food coloring, optional
 
 

   Directions:
  1   Preheat oven to 400 degrees F (205 degrees C).
  2   Mix together eggs, sugar, salt and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
  3   Line pie pan with pastry and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
  4   Bake for 30 to 35 minutes or until a knife inserted near center comes out clean. Cool on rack.

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Mom's Pumpkin Pie

   " This is the pumpkin pie that my mother has made for years. It is a rich pie with just the right amount of spices. "
    Ingredients:
       1 unbaked pastry shell
3 eggs + 1 yolk, well beaten
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups pumpkkin
1 1/2 cups milk
1/2 cup cream
 
 

   Directions:
  1   In a large bowl, combine eggs, sugars, salt, spices. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shell.
  2   Bake for ten minutes at 425 degrees F (220 degrees C). Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 20 to 25 minutes or until firm.
Makes 1 - 9 inch pie

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GOLDEN BANANA CAKE
One day I wanted to use up a case of bananas that were overripe, and this cake was the result. The olive oil adds moisture to the cake. You can serve this cake warm; it is very rewarding with Vanilla Ice Cream.

1 cup (145 grams) all-purpose flour
1/8 teaspoon baking powder
pinch of baking soda
8 tablespoons (1 stick) (113 grams) unsalted butter, softened
1 1/2 tablespoons (20 grams) olive oil
3/4 cup (150 grams) sugar
4 large eggs
1 extra-ripe medium banana, peeled and mashed

Preheat the oven to 325°F. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Dust the pan with flour, tapping out the excess.

Sift together the flour, baking powder, and baking soda.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter, olive oil, and sugar at low speed. Increase the speed to medium and add the eggs one at a time, beating well after each addition. Mix in the mashed banana. Add the flour mixture and mix just until combined. Scrape the batter into the prepared pan, smoothing the top with a spatula.

Bake the cake for 55 to 60 minutes, until the top is golden brown and a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Unmold the cake and cool completely on the rack. Store in an airtight container at room temperature for 3 days, 1 week refrigerated, or 2 months frozen.

Makes 8 servings.

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FRUIT SALAD WITH HONEY AND RUM
Add a splash of Angostura bitters, a flavoring found in the supermarket's liquor section, for an intriguing spicy note.

3 tablespoons honey
3 tablespoons dark rum
1 teaspoon Angostura bitters (optional)
1 large orange
1 large Fuji or Golden Delicious apple, unpeeled, cored, diced
1 pear, unpeeled, cored, diced
1 banana, peeled, sliced
1 cup seedless red and green grapes
1 cup strawberries, hulled, halved
1 cup raspberries and/or blueberries

Whisk honey and rum in large bowl to blend. Add bitters, if desired. Cut away peel and pith from orange. Working over same bowl, cut between membranes to release orange segments and juice into bowl. Mix in remaining fruit. Chill at least 30 minutes and up to 4 hours.

Makes 6 servings

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DOME CAKE FILLED WITH CHOCOLATE AND NUT CREAM
(Zuccotto)

During the Renaissance, Italian cardinals wore small skullcaps, called zucchetti, presumably from the word zucca, meaning "squash" (the caps resembled little pumpkins). This dessert looks very much like those caps from long ago, and so the name refers to them. Many fillings can be used, but the nuts and chocolate here come closest to the original recipe, which is a Florentine classic.

2 tablespoons cherry liqueur
2 tablespoons orange liqueur
2 tablespoons grappa or brandy
1 10.75-ounce loaf pound cake

5 ounces semisweet chocolate, chopped
2 cups chilled whipping cream
3/4 cup powdered sugar
3/4 cup blanched slivered almonds, toasted, coarsely chopped
1/2 cup hazelnuts, toasted, husked, coarsely chopped

Unsweetened cocoa powder

Moisten large piece of cheesecloth with water; squeeze out excess. Line 1 1/2-quart bowl with cheesecloth. Mix liqueurs and grappa in small bowl. Cut pound cake crosswise into 3/8-inch-thick slices. Cut each slice diagonally in half, forming two triangles. Lay cake triangles in single layer on baking sheet; brush with liqueur mixture. Line bottom and sides of prepared bowl with cake triangles (wet sides facing in) in sunburst pattern. Reserve extra triangles for top.

Stir 2 ounces chocolate in metal bowl set over small saucepan of simmering water until chocolate melts. Cool just to room temperature. Beat cream and powdered sugar in large bowl until firm peaks form. Fold in 3 ounces chopped chocolate and nuts. Spread half of mixture over cake, covering completely and creating well in center. Fold cooled melted chocolate into remaining whipped cream mixture; spoon into center well of filling. Cover filling with remaining cake triangles (wet side down), trimming to fit if necessary. Cover with plastic. Chill at least 5 hours and up to 1 day.

Invert cake onto plate. Remove cloth. Sift cocoa powder over and serve.

Makes 8 servings

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WHITE CHOCOLATE MOUSSE
Also great layered with some sweetened mixed berries or other fruit and presented in parfait glasses.

8 ounces good-quality white chocolate (such as Lindt or Baker’s), finely chopped
1 2/3 cups chilled whipping cream

Stir white chocolate and 2/3 cup cream in heavy medium saucepan over low heat until chocolate is melted. Transfer chocolate mixture to large bowl. Let stand until mixture is cool and just beginning to thicken, stirring occasionally, about 30 minutes. Beat remaining 1 cup cream in medium bowl until stiff peaks form. Fold into cool chocolate mixture in 2 additions. Cover; chill mousse at least 2 hours. (Can be made 1 day ahead. Keep chilled.)

Makes about 4 cups

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CHOCOLATE CHIP-OATMEAL COOKIES WITH NUTS AND RAISINS
These delicious chocolate chip cookies are worth the calorie splurge.

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
6 tablespoons solid vegetable shortening
1 cup (packed) golden brown sugar
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups old-fashioned oats
1 1/2 cups semisweet chocolate chips (about 9 ounces)
1/2 cup chopped walnuts
1/2 cup raisins

Nonstick vegetable oil spray

Preheat oven to 350°F. Using electric mixer, beat butter, shortening, both sugars, eggs and vanilla in large bowl until well blended. Sift in flour, baking soda and salt; beat to blend. Mix in oats, chocolate chips, nuts and raisins.

Spray baking sheets with nonstick spray. For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten dough). Bake cookies until golden but still slightly soft to touch, about 15 minutes. Cool cookies on sheets. (Can be prepared 1 day ahead. Store airtight at room temperature.)

Makes about 3 1/2 dozen.

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LAVENDER CREME-CARAMEL TART
We love the added flavor and texture the crust brings to this dessert, but if you’re short on time, the crème caramel on its own is still delicious.

Active time: 1 hr Start to finish: 3 1/2 hr

For crème caramel
1 1/2 cups sugar
1 1/2 cups heavy cream
1 1/2 cups whole milk
3 tablespoons dried nontoxic and organic lavender flowers
1/8 teaspoon salt
3 large eggs
3 large egg yolks
For pastry crust
1 cup all-purpose flour
2 1/2 tablespoons sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, slightly softened
1 1/2 to 2 tablespoons ice water

Special equipment: a 10-inch glass pie plate (1 to 1 1/2 inches deep), 9 1/2-inch plate or cardboard round, and 10- to 14-inch flat serving plate with a slight lip

Garnish: fresh nontoxic and organic violets

Make crème caramel: Preheat oven to 350°F.

Cook 1 cup sugar in a dry large nonstick skillet over moderate heat, swirling and shaking pan (to help sugar melt evenly), until sugar is melted and caramel is deep golden. Immediately pour caramel into pie plate, tilting to coat bottom and sides evenly.

Bring cream, milk, lavender, salt, and remaining 1/2 cup sugar to a simmer and remove from heat. Let stand 15 minutes, then reheat. Pour through a fine sieve into a bowl, discarding lavender. Whisk whole eggs and yolks together in a bowl and slowly whisk in hot cream mixture. Pour custard over caramel.

Bake custard in a water bath in middle of oven until set but still trembling slightly (custard will continue to set as it cools), 40 to 45 minutes. Remove pie plate from water and cool crème caramel on a rack. Chill, loosely covered with plastic wrap, at least 2 hours.

Make pastry crust: Blend together flour, sugar, salt, and butter with your fingertips or a pastry blender until mixture resembles coarse meal. Drizzle 1 1/2 tablespoons ice water over mixture and toss with a fork until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture, it should hold together without crumbling apart. If necessary, add remaining ‚ tablespoon water.

(If you overwork mixture or add too much water, pastry will be tough.) Turn mixture out onto a work surface and divide into 4 portions. Smear each portion once in a forward motion to help distribute fat. Gather dough together and form it into a disk.

Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.

Preheat oven to 350°F.

Roll out dough on a lightly floured surface into a 10 1/2-inch round and slide onto a baking sheet. Trim dough to a 9‚-inch round (use 9 1/2-inch plate turned upside down as a guide). Prick round all over with a fork and chill 30 minutes. Bake round in middle of oven until golden, 20 to 25 minutes, and cool completely on baking sheet on a rack.

Assemble tart just before serving: Run a thin knife around edge of crème caramel and rotate pie plate back and forth to make sure crème caramel is loosened. Slide crust on top of crème caramel, centering it carefully, and invert serving plate on top of crust. Invert tart onto serving plate (caramel will run to edge of plate).

Cooks' notes:
• If you substitute fresh lavender for the dried, use the same amount (fresh lavender is actually stronger than dried).

• You can make crème caramel and crust 1 day ahead, but don’t assemble until just before serving. Chill ccrème caramel and keep crust, covered with plastic wrap, at room temperature.

Serves 8.

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PECAN TORTE WITH STRAWBERRIES AND CREAM
Active time: 50 min Start to finish: 4 hr

A wonderful welcome to spring, this butter- and oil-free torte gains its richness from pecans. If you want to keep the cake pareve, or if you intend to serve it several times, leave it unfrosted.

1 1/4 cups pecans (6 1/4 oz)
3 1/2 tablespoons matzo cake meal
1 cup plus 3 tablespoons sugar
7 large eggs, separated, at room temperature
2 teaspoons finely grated fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 1/2 cups chilled heavy cream (optional) 3/4 pint strawberries, sliced lengthwise (2 cups)

Special equipment: a 10- by 4-inch (12-cup) angel food cake pan with removable bottom

Preheat oven to 350°F.

Pulse pecans, cake meal, and 3 tablespoons sugar in a food processor until nuts are very finely chopped.

Beat yolks and 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer on high speed until pale and very thick. Stir in lemon zest and juice.

Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form. Gradually beat in 5 tablespoons sugar and beat until whites just hold stiff, glossy peaks.

In 3 batches, alternately fold nut mixture and whites into yolk mixture. Spoon batter into ungreased pan and smooth top.

Bake cake in middle of oven until golden and a tester comes out clean, about 1 hour. Cool in pan, upside-down, 2 hours. (If pan has "legs," stand it on those. Otherwise, invert pan over neck of a bottle.)

Turn pan right side up, then run a long thin knife around outer edge of cake with a smooth (not sawing) motion. Loosen center in same manner. Remove outer rim of pan and run knife under bottom of cake to release. Invert cake onto a cake plate.

Beat cream with remaining tablespoon sugar until it just holds stiff peaks. Spread evenly over top and sides of cake and arrange strawberries on top. Serve chilled.

Serves 10 to 12

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INSIDE-OUT GERMAN CHOCOLATE CAKE
"I had the pleasure of spending a few days in the quaint town of Waitsfield, Vermont, where I stopped at the Bridge Street Bakery," says Morella Dewey of Ramsey, New Jersey. "Owner and chef Mary Laulis was delightful, and her "inside-out" German chocolate cake was absolutely fantastic. I would love to prepare this dessert for family and friends, so I hope you can obtain the recipe."

Active time: 1 1/2 hr Start to finish: 4 1/2 hr

The chef uses Valrhona cocoa powder in her cake, but other Dutch-process cocoa powders work equally well. The filling is made from sweetened condensed milk that is cooked in a water bath in the oven until it caramelizes. While the milk is baking, you can prepare your glaze.

For cake layers
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup whole milk
6 tablespoons unsalted butter, melted
1 large egg
1 large egg yolk
3/4 teaspoon vanilla
1/8 teaspoon almond extract
3/4 cup boiling-hot water

For filling
7 oz sweetened flaked coconut
4 oz coarsely chopped pecans (1 cup)
14-oz can sweetened condensed milk
1 tablespoon vanilla

For glaze
2 1/2 sticks unsalted butter
10 oz fine-quality semisweet chocolate, finely chopped
3 tablespoons light corn syrup

Special equipment: 3 (9-inch) round cake pans

Make cake layers:
Preheat oven to 350°F and oil cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.

Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.

Make filling:
Reduce oven temperature to 325°F.

Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.

Increase oven temperature to 425°F.

Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath.

Stir in coconut, pecans, and vanilla and keep warm, covered with foil.

Make glaze while milk is baking:
Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.

Assemble cake:
Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.

Chill cake until firm, about 1 hour. Transfer cake to a plate.

Cooks' notes:
• Cake keeps, covered and chilled, 3 days. Bring to room temperature before serving.

• For easier handling when assembling cake, place bottom layer on a cardboard round or the removable bottom of a tart or cake pan.

Makes 12 servings.

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2 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 sticks margarine, softened
1 c. sugar
1 c. brown sugar, packed
2 eggs
2 tsp. vanilla

Mix flour, soda and salt in a small bowl. Beat margarine and sugars in a large bowl with a mixer until fluffy. Blend in eggs and vanilla. Add flour mixture, beat until blended. Stir in your favorite variation, drop by rounded tablespoonfuls onto ungreased cookie sheet and bake for 8 - 10 minutes at 375ø. Remove from sheet pan and cool on wire racks.

1 1/2 cup Graham Cracker Crumbs
3 Tbsp Sugar
1/2 Tsp Cinnamon
1/4 Cup Unsalted Butter, Melted

Generously grease a 9-inch springform pan with butter. Place the pan in the center of a 12-inch square of aluminum foil and press the foil up around the sides of the pan.

Combine the graham cracker crumbs, sugar, cinnamon and butter in a small bowl and blend well. Press the crumb mixture onto the bottom and sides of the pan. Chill the crust while making the filling.

1/2 c. melted butter
1/2 c. sugar
16 crushed graham crackers

1 c Blueberries
1/4 c Apricot preserves
1 pt Yogurt, frozen, vanilla
4 T Almonds, slivered (optional)

In a small bowl, combine blueberries and preserves. In microwave, cook on high 3-3 1/2 minutes, stirring twice, until blueberries are softened. Cover and chill until ready to assemble. To serve, in each of 4 dessert or parfait glasses layer frozen yogurt and blueberry sauce. Garnish with almonds.

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1/2 Cup Butter Or Margarine
1 Tsp Vanilla
1/2 Cup Confectioners' Sugar
1/2 Cup Brown Sugar, Firmly Packed
1 Large Egg
2 Cup Unbleached All-Purpose Flour

Cream the butter and vanilla together until soft. Add the confectioners' sugar and brown sugar, creaming well. Add the egg and beat until well blended. Mix in the flour and form the dough into 1-inch balls.

Bake on ungreased cookie sheets for 15 to 18 minutes in a preheated 350 Degree F oven. Place a toothpick in each cookie while still warm.

14 oz Caramels
1/3 c Evaporated milk
8 oz German sweet chocolate
6 T Butter
4 Eggs
1 c Sugar
1 c Flour (sifted)
1 tsp. Baking powder
1/2 tsp. Salt
2 tsp. Vanilla
6 oz Chocolate chips
1 c Chopped walnuts

Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Combine caramels and evaporated milk in top of double boiler over low heat. Cover and simmer until caramels are melted, stirring occasionally. Set aside, keeping warm.

Combine German sweet chocolate and butter in 2 quart saucepan. Place over low heat stirring occasionally until melted. Remove from heat. Cool to room temperature.

Beat eggs until foamy using electric mixer at high speed. Gradually add sugar, beating until mixture is thick and lemon colored.

Sift together flour, baking powder and salt. Add to egg mixture mixing well. Blend in cooled chocolate mixture and vanilla.

Spread half of mixture into prepared baking pan. Bake for 6 minutes. Remove from oven and spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips.

Stir 1/2 cup of walnuts into remaining chocolate batter. Spread batter by spoonfuls over the caramel layer. Sprinkle with remaining nuts.

Bake for 20 minutes. Cool in pan on rack. Refridgerate before cutting into bars or squares. These brownies are very difficult to cut if not chilled first.

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4 Large Eggs
1 Cup Sugar
1 Cup Brown Sugar, Firmly Packed
1 1/2 Cup Vegetable Oil
2 Cup Unbleached All-Purpose Flour
2 Tsp Baking Powder
2 Tsp Baking Soda
1/4 Tsp Salt
1 1/2 Tsp Cinnamon
1/2 Tsp Nutmeg
3 Cup Shredded Carrots
1 Cup Raisins
1 Tsp Vanilla
1 Cup Walnuts Or Pecans, Chopped

Beat the eggs with the sugars. Sift the dry ingredients together, blending well. Add the dry ingredients and oil, alternately, to the sugar mixture, blending well. Fold in the carrots, raisins, vanilla and nuts. Pour into a greased bundt pan or 10-tube pan. 

Bake in a preheated 375 Degree F. oven for 45 to 50 minutes. Cool the cake in the pan for 10 minutes, then turn out on a wire rack to cool completely. Frost when cool, with Cream Cheese Frosting.

Spread generously over the top and sides of the cake and sprinkle with finely chopped nuts. Garnish with carrot curls, if desired.

1 deep dish pie crust
2 squares semi sweet chocolate
1 Tbsp. milk
1 Tbsp. butter
2 bananas, sliced
1 1/2 c. cold milk
1 pkg. vanilla instant pudding
1 1/2 c. coconut, flaked
1 1/2 c. Cool Whip, thawed

Bake pie crust according to package directions. Microwave chocolate, 1 tablespoon of milk and mutter on high for 1 to 1 1/2 minutes, stirring every 30 secons. Stir until chocolate is completely melted. Spread evenly into pie crust. Arrange banana slices over chocolate. Pour the cold milk into large bowl. Add pudding mix. Beat with whisk for 2 minutes. Stir in coconut. Spoon over banana slices. Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours before serving.

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3 large egg whites
1/4 tsp. Salt
1/8 tsp. Cream Of Tartar
1 1/3 c Sugar
1 tsp. Vanilla Extract
1 c Potato Chips, crushed
1 1/2 oz Unsweetend Chocolate
1 c Milk
1 T Flour
1/4 tsp. Salt
3 large egg yolks, beat slightly
1 T Butter
1/2 tsp. Vanilla Extract
1/2 c Heavy Cream, sweeten, Whipped

Preheat oven to 300 degrees F. Beat egg whites with salt and cream of tartar until foamy. Add 1 cup of sugar slowly, and beat until meringue stands in very stiff peaks (about 10 to 15 minutes). Add vanilla and mix thoroughly.

Fold in potato chips. Cover cookie sheet with unglazed paper (baking parchment or brown paper bag). Spread meringue on paper in 2 rounds 9 inches in diameter and about 3/4-inch thick. Bake 45 minutes.

Cool. Place chocolate and milk in saucepan. Cook and stir over medium heat until chocolate is melted.

Beat with electric mixer until blended. Combine 1/3 cup sugar, flour, and salt. Add to chocolate mixture slowly, stirring well. Cook and stir until thick, about 10 to 15 minutes. Add slightly beaten egg yolks slowly to chocolate mixture, blending well. Cook for 3 minutes longer, stirring constantly. Remove from heat. Stir in butter and vanilla. Cool to room temperature. Spread cooled chocolate filling on one meringue, then place second meringue on top. Spread sides with sweetened whipped cream. Chill until ready to serve, but don't keep in refrigerator mor than a few hours, lest the meringues wilt. Serve with more whipped cream or vanilla ice cream.

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1/2 c Light Cream
2 oz German Cooking Chocolate
1 1/2 tsp. Sugar
Dash Salt
2 large egg yolks, beaten
1/4 tsp. Vanilla
Whipped Cream, optional

Note: German cooking chocolate should be coarsely chopped.

In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till chocolate is melted, stirring every 30 seconds. Stir about HALF of the hot mixture into the beaten egg yolks.

Return all to the bowl, mixing well. Micro-cook, uncovered, on 50% power for 2 to 3 minutes or till thickened, stirring every 30 seconds. Stir in vanilla. Pour into 2 pot de creme cups or 6-ounce custard cups. Cover and chill for several hours or till firm. Garnish with whipped cream, if desired.

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1 c. butter, softened
1 c. powdered sugar
1 1/4 c. flour
1 can Eagle Brand Sweetened, condensed milk
1/3 c. cocoa
2 Tsp. vanilla extract
1 c. semi chocolate chips
1/2 c. nuts, chopped

Preheat oven to 350ø. Reserve 2 Tbsp. butter. In large mixer bowl, beat remaining butter and sugar until fluffy. Add flour and cocoa, mix well. With floured hands, press ingreased 13 x 9 inch baking pan. Bake 15 minutes. Meanwhile, in medium saucepan, combine reserved butter and sweetened condensed milk, cook and stir until mixture thickens slightly, about 15 minutes. Remove from heat, stir in vanilla. Pour over crust. Bake 10-15 minutes longer or until golden brown. Remove from oven, immediately top with chocolate chips. Let stand one minutes, spread while warm. Top with nuts. Cools. Cut into bars. Store covered at room temperature.

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2 oz Unsweetened chocolate
1/2 c Butter
1 c Sugar
2 Eggs
1/2 c Flour
1 tsp. Vanilla
1 c. Chopped pecans
16 Large marshmallows

Preheat oven to 350. Grease an 11 1/2 x 7 baking pan. Melt chocolate and butter in top of double boiler over hot water. Set aside.

Cream sugar and eggs until light and fluffy. Add flour. Beat. Add melted chocolate and butter. Beat well. Mix in vanilla and pecans.

Pour into prepared pan. Bake 18 minutes. Remove from oven and cover with marshmallows. Return to oven and bake until marshmallows are lightly browned. Cool slightly and cut into bars.

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1 c Semi-sweet chocolate chips
8 Marshmallows
1 T Water
3/4 c Sifted flour
1/2 c Sugar
3/4 tsp. Salt
1/2 tsp. Baking soda
1/2 c Softened butter
1/3 c Packed brown sugar
1 Egg
2 tsp. Almond extract
1/2 tsp. Vanilla
1 1/4 c Quick cooking oats
1 c Chopped pecans

Preheat oven to 350. Grease cookie sheet. Melt chocolate chips in top of double boiler over hot water. Add marshmallows and water. Stir until melted. Remove from heat and set aside.

Sift together already sifted flour, sugar, salt and baking soda. Slowly blend butter, brown sugar, egg, almond extract and vanilla into sifted ingredients. Mix well. Stir oats, pecans and melted chocolate into batter. Blend thoroughly.

Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet. Bake 12-15 minutes. Remove from cookie sheet immediately and cool an rack. Shake off excess Bits 'o Brickle. Back to the top of page

 

1 c. butter, softened
2 c. flour
1/2 c. sugar
1/4 tsp. salt
2 c. semi sweet chocolate morsels
1 1/4 c. Sweetened Condensed Milk
1 tsp. vanilla extract
1 c. walnuts, chopped

Beat butter until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups of the crumb mixture onto the bottom of a greased 13 x 9 inch baking pan, reserve the remaining crumb mixture. Bake at 350ø for 10-12 minutes or until edges are golden brown. Warm 1 1/2 c. chocolate morsels and milk in a small saucepan over low heat, stirring until smooth. Stir in vanilla. Spread over hot crust. Stir in walnuts and remaining morsels into reserved crumb mixture. Sprinkle over chocolate filling. Bake for 25-30 minutes or until center is set. Cool in pan on wire rack.

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12 oz Butterscotch Morsels
3 oz Chow Mein Noodles
2 c Salted Peanuts

Melt butterscotch bits in top of double boiler. Remove from heat and immediatesly stir in chow mein noodles until all are coated then quickly stir in peanuts. Drop on wax paper with tablespoon. Let cool until firm.

1 3/4 c. snack crackers, broken
1/2 c. raisins
2 c. apple juice
2 c. sugar
2 tsp. cream of tartar
2 Tbsp. lemon juice
1/2 tsp. lemon rind, grated
1 tsp. cinnamon, ground
1/4 c. margarine
pie crust, top & bottom
sugar and ground cinnamon

Preheat oven to 425ø. Roll out one pastry cuts and fit into 9 inch pie place. Combine crackers and raisins, place into pastry lined plate; set aside. Combine apple juice, sugar and cream of tartar in a saucepan. Bring apple juice mixture to a boil, simmer for 15 minutes stirring occassionally. Remove from heat, stir in lemon juice, rind and cinnamon. Pour over raisin and crackers. Dot with margarine. Roll out remaining pie crust and cover mixture. Cut slits in top of crust. Combine 2 tsp. sugar and 1/4 tsp. cinnamon and sprinkle on top of pie crust, before baking. Bake 30-35 minutes or until golden brown. Serve warm.

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1/2 c. pecans, chopped
1/2 c. butter
1/3 c. brown sugar, packed
2 pkgs. whipped topping mix
2 1/4 c. cold milk, divided
2 pkgs. Vanilla Instant pudding mix
1 1/4 c. coconut
1 tsp. vanilla
1 baked pie shell, 9 inch

Heat pecans, butter and brown sugar in small saucepan until butter and sugar are melted and mixture comes to a boil. Boil exactly 30 seconds. Spread on the bottom of pastry shell. Cool. Beat whipped topping mix, 1 c. of the milk and vanilla in a large bowl for about 6 minutes on high speed or until topping thickens and forms peaks. Add remaining milk and pudding mixes, blend on low speed. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in 1 cup of coconut. Spoon into pastry shell. Refrigerate at least 4 hours or until set. Garnish with remaining coconut. Store leftover pie in refrigerator.

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1 lb. powdered sugar
1 large egg white
1 Tbsp. water

Beat egg white into powdered sugar, adding water or enough to make a fairly thick frosting. Frost cookies when cool.

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5 c. apples, sliced
1 1/4 c. sugar
1 c. cranberries
3 Tbsp. Minute Tapioca
1/2 tsp. cinnamon, ground
1 c. water
2 Tbsp. butter
3/4 c. flour
2 Tbsp. sugar
1 tsp. baking powder
1/8 tsp. salt
1/4 c. butter
3 Tbsp. milk

Mix apples, 1 1/4 cups sugar, cranberries, tapioca, cinnamon and water in a large saucepan. Let stand 5 minutes. Cook on medium heat until mixture comes to a full boil, stirring constantly. Pour into 2 quart baking dish. Dot with the 2 tablespoons of butter. Mix flour, 2 tablesppons of sugar, baking powder and salt together in a large bowl. Cut in 1/4 c. butter until mixture becomes coarse crumbs. Stir in milk until soft dough forms. Drop dough by tablespoonsfuls onto hot apple mixture. Bake at 375ø for 30 minutes or until topping is golden brown. Serve warm with whipped topping.

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2 Cup Unbleached All-Purpose Flour
1 Cup Butter
1 Cup PLUS 2 Tbls Water
1 Tsp Almond Extract
3 Large Eggs

Measure 1 cup of flour into a bowl. Cut 1/2 cup of butter into the flour. Sprinkle with 2 Tbls of water and mix with a fork. Round into a ball and divide in half. Pat each half, with your hands, into a long strip 12 X 3-inches.

Place the strips 3-inches apart on an ungreased cookie sheet. Mix the remaining 1/2 cup of butter with the 1 cup of water. Bring to a rolling boil and add the almond extract. Remove from the heat and immediately add the remaining 1 cup of flour, stirring briskly to prevent lumping. When smooth and thick, add one egg at a time, beating until smooth.

Divide the egg mixture in half and spread one half evenly over each strip of pastry. Bake in a preheated 350 Degree F. oven for about 1 hour, until the topping is crisp and nicely browned. Frost when cool.

1 can Eagle Brand Sweetened, Condensed milk
1 c. Reese's peanut butter chips
1 tsp. vanilla extract
1 c. semi-sweet chocolate chips

In 2 cup glass measuring cup with handle, combine peanut butter chips and 2/3 c. sweetened condensed milk, cook on high in microwave for 1 to 1 1/2 minutes, stirring after one minute, until chips are melted and mixture is smooth. Stir in 1/2 tsp. vanilla, spread evenly into foil lined 8 inch square pan. In 2 cup glass measuring cup, combine remaining milk and chocolate chips, repeat above microwave procedure. Stir in remaining vanilla, spread evenly on peanut butter layer. Chill 2 hours or until firm. Turn onto cutting board, peel off foil and cut into squares. Store covered in refrigerator.

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1 c Butter
4 oz Unsweetened chocolate
4 Eggs
Pinch salt
2 c Sugar
1 c Sifted flour
1 tsp. Baking powder
1 tsp. Vanilla
1 c Chopped pecans

Preheat oven to 325. Grease a 9" square baking pan. Melt butter and chocolate in small saucepan over low heat. Stir to blen and set aside to cool. Beat eggs until light yellow; add salt, sugar, flour, and baking powder. Beat well. Blend in cooled chocolate, vanilla and pecans. Blend thouroughly. Pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. Cool before cutting. Back to the top of page

 

4 oz. cream cheese, softened
1 Tbsp. half and half
1 Tbsp. sugar
1 1/2 c. Cool whip, thawed
1 graham cracker crust pie shell
1 c. cold milk
1 (16 oz.) can pumpkin
2 pkgs. Vanilla Instant pudding mix
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour milk into bowl. Add pumpking, pudding mixes and spices. Beat with whisk until well mixed. Mixture will be thick. Spread over cream cheese layer. Refrigerate 4 hours. Garnish with additional whipped topping. Store leftovers in refrigerator.

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1/2 c. sugar
1/3 c. milk
2 Tbsp. flour
2 Tbsp. lemon juice
1 tsp. lemon peel, grated
1 tsp. vanilla
1/4 tsp. salt
2 eggs
15 oz. riccota cheese
1 graham cracker crust pie shell

Combine cheese, sugar, milk, flour, lemon juice, lemon peel, vanilla and salt in a bowl. Beat with mixer at medium spped until fairly smooth. Add eggs, beat until well combined. Pour into pie crust. Bake at 350ø for 40 minutes or until center is almost set. Cool completely on wire rack. Cover with dome and refrigerate for 3 hours before serving. 

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2 cans sliced peaches
1 1/2 c. gingersnaps, crushed
1/4 c. butter, softened
1/3 c. almonds

Drain fruit and arrange in greased baking dish. Mix together gingersnaps and butter. Stir in nuts. Sprinkle evenly over fruit. Bake at 350ø for 15-20 minutes. Serve warm with ice cream, yogurt or whipped cream.

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1 stick oleo
2 eggs
1/4 c. Crisco
2 c. self-rising flour
1 c. sugar
3 Tbsp. milk

Cream oleo, Crisco, and sugar. Add eggs, mix well. Add milk. Add flour. You can chill dough and make small balls, flatten with glass dipped in sugar. Or drop by teaspoon size. Place on lightly greased cookie sheet. Brown lightly - watch bottom, maybe 10 minutes at 350 degrees.

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1/2 c. Crisco
3/4 c. creamy peanut butter
1 1/4 c. light brown sugar, packed
3 Tbsp. milk
1 tsp. vanilla
1 3/4 c. flour
3/4 tsp. salt
3/4 tsp. baking soda

Heat oven to 375ø. Place sheets of aluminum foil on counter top for cooling cookies.

Combine shortening, peanut butter, brown sugar, milk and vanilla in a large bowl. Beat at medium speed until well blended. Add egg. Beat until just blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed, mix until just blended. Drop by teaspoonfuls two inches appart onto an ungreased baking sheet. Flatten slightly in crisscross pattern with tines of a fork. Bake for 7-8 minutes or until set and just beginning to brown. Do not overbake. Cook for two minutes on baking sheet and remove to foil to cool completely.

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1/2 c. orange juice
2 or 3 ice cubes
1 Tbsp. dry milk powder
1/2 banana, cut up

Mix all ingredients together in a blender. Cover and blend until well mixed. Serve immediately. Can substitute cranberry or pineapple juice instead of orange juice.

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3 c. plain flour
6 egg whites
1 1/2 c. sugar
4 tsp. baking powder
3/4 c. butter
1 tsp. vanilla or lemon flavoring
2/3 c. cold water

Cream butter and sugar. Add unbeaten egg whites. Add water, flour and baking powder which have been blended together in two parts. Add flavoring and beat until smooth. Bake in 3 layer pans which have been greased and lightly floured. Bake at 350ø until done, 30-40 minutes. Let cool and spread with Lemon Filling.

20 Ritz Crackers
1/8 tsp. grated lemon rind
1/8 tsp. cream of tartar
1/4 c. sugar
1/8 tsp. ground nutmeg
1 egg white

Preheat oven to 300ø. Place crackers on cookie sheet. Blend cream of tartar, nutmeg, and lemon rind into sugar. Beat egg white until stiff, but not dry. Slowly and sugar mixture to egg white, beating constantly until meringue makes stiff and glossy peaks. Drop a teaspoon on each cracker. Bake for 30 minutes until Marguerites are golden brown. Cool away from direct drafts.

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4 Milky Way Candy Bars
1/2 lb Butter
2 c Sugar
4 Eggs, large
1 c Buttermilk
2 1/2 c Flour, sifted
1/4 tsp. Baking Soda
2 tsp. Vanilla Extract
1 c Pecans, coarsely chopped 

Melt Milky Ways and 8 T butter in double boiler. Let cool. Preheat the oven to 350 degrees F. Cream remaining butter with sugar. Add eggs, one at a time. Add buttermilk alternately with flour and soda. Add vanilla and Milky Way mixture and mix until smooth. Fold in pecans. Pour into a greased and floured bundt pan.

Bake 1 hour or until cake tester comes out clean. Cool 15 minutes in the pan and then turn out on rack to finish cooling. Serve this cake with scoops of ice cream on top of each slice for a taste delight.

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1 3/4 c. Ritz cracker crumbs
2 c. water
2 c. sugar
2 tsp. cream tartar
2 Tbsp. lemon juice
1 lemon peel, grated
2 Tbsp. margarine
1/2 tsp. cinnamon, ground
pastry crust

Roll out half pastry and line a 9 inch pie pan. Place crackers in crust. In saucepan, heat water, sugar and cream of tartar to a boil, simmer for 15 minutes. Add lemon juice and rind. Cool. Pour mixture over crackers, dot with margarine. Roll out remaining pastry and place over pie. Slit top crust to allow steam to escape. Bake at 425ø for 30 minutes or until golden brown. Cool completely.

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8 oz. cream cheese
1 large egg
1/3 c. sugar
1/4 tsp. salt
1 1/4 c. pecans, chopped
9 inch unbaked pie shell

In a bowl, combine cream cheese, sugar, salt and egg. Blend well with an electric mixer on medium speed. Spread mixture in pie shell and sprinkle with pecans.

1/2 cup of vanilla ice cream
1/4 cup of Ovaltine
1/4 cup of club soda

Put above ingredients in a blender process until smooth. Pour into a frosty 12 oz glass and top with 2 Tbls of Whipped Cream and Chocolate Sprinkles, if desired.

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1 3/4 c. self-rising flour
1 egg
1/2 c. sugar
2 Tbsp. milk
1/2 c. brown sugar - packed
1 tsp. vanilla
1/2 c. shortening
48 Milk Chocolate Kisses candy
1/2 c. peanut butter

Combine all ingredients except candy in large mixer bowl. Mix on lowest speed of mixer until dough forms. Shape dough into balls using a rounded teaspoon for each. Roll balls in sugar and place on ungreased cookie sheet. Bake at 375ø for 10 to 12 minutes, until golden brown, remove from oven. Top each cookie immediately with a candy kiss, pressing down firmly so cookie cracks around edge.

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3/4 c. butter
3/4 c. creamy peanut butter
1 3/4 c. sugar
2 tsp. vanilla extract
4 eggs
1 1/4 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. cocoa

Heat oven to 350ø. Grease a 13 x 9 x 2 inch baking dish. Melt butter. Add peanut butter and stir until melted. Stir in sugar and vanilla. Add eggs, beat well, with a spoon. Add flour, baking powder and salt, beat well. Remove 1 3/4 c. of the batter and stir cocoa into this batter. Spread chocolate batter into pan, spread remaining batter on top. Bake 30 minutes or until browns pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars.

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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.

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1/2 lb. butter
1 egg yolk
1 c. sugar
2 c. flour
1/4 tsp. salt
1 egg white, beaten
1 1/2 tsp. vanilla
1 c. pecans, chopped

Preheat oven to 225ø. Cream butter and sugar; add salt, vanilla, and egg yolk. Add flour to butter/sugar mixture. Pat this onto a greased cookie sheet. Make it fairly thin. Beat egg white, brush over cookie dough with a pastry brush. Press pecans into dough. Bake for about 1 hour. Cut cookies while warm. They will crispen quickly.

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4 egg whites
3/4 c. sifted bread crumbs
2 c. sugar
1 tsp. vanilla or almond extract
1 1/2 c. finely chopped pecans

Beat egg whites until stiff; gradually add sugar, beat constantly. Put half of the meringue in another bowl and add the pecans and bread crumbs. To the remaining meringue, add the vanilla or almond extract. Spread crumb mixture 1/8 inch thick on floured board and cut out rounds with cookie cutter. Put cookies on greased baking sheet and spread them with flavored meringue almost to the edges. Bake at 350ø for 20 to 25 minutes or until very light brown.

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1 T Butter Or Margarine
1 Large Beaten Egg
1/3 c Dark Corn Syrup
1/4 tsp. Vanilla
2 T Unbleached Flour
1/8 tsp. Baking Powder
1/4 c Chopped Pecans
Powdered Sugar

In a 15-ounce custard cup micro-cook the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted. Swirl the butter in the custard cup, coating sides and bottom. Pour the excess butter from the custard cup into the beaten egg. Stir in the dark corn syrup and vanilla. Stir together flour and baking powder. Stir flour mixture into egg mixture. Gently fold in chopped pecans. Pour the pecan mixture into the buttered 15-ounce custard cup.

Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute. Sift a little powdered sugar atop. Serve warm with light cream, if desired.

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1 c. light corn syrup
1/2 c. sugar
1/4 c. butter, melted
1 tsp. vanilla
3 eggs
1 pkg. semi sweet chocolate morsels
1 1/2 c. pecan halves
1 deep dish pie crust

Heat oven to 350ø. Place cookie sheet in oven to preheat. In a large bowl, combine corn syrup, sugar, butter, vanilla and eggs, beat well. Place chocolate chips and pecans in the bottom of the pie crust. Pour syrup mixture oven pecans. Place pie on heated cookie sheet and bake for 55-65 minutes or until deep golden brown and filling is set. Cool completely. Store in refrigerator.

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3/4 c. sugar
1 1/2 c. sifted flour
3/4 c. margarine
1/4 c. chopped nuts
1 egg yolk
1/3 c. crushed potato chips
1 tsp. vanilla
1/2 c. sugar (set aside)

Preheat oven to 375ø. In large bowl, beat sugar, butter, egg yolk, and vanilla until light and fluffy. Lightly spoon flour into cup; level off. Add flour to sugar mixture, mix well. Stir in potato chips and nuts. Roll dough into 1 inch balls. Place 3 inches apart on ungreased cookie sheet. Dip bottom of 3 inch glass in remaining sugar. Flatten balls. Be sure to coat glass with sugar before flattening each cookie. Bake for 12 to 15 minutes or until golden brown. Cool slightly. Remove from cookie sheet.

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1 lb. butter
1 tsp. vanilla
2 c. 4x (powdered) sugar
candied cherries or pecans
4 c. all-purpose flour

Set oven at 350ø. Cream butter and sugar. Combine flour into this and mix well. Add vanilla. Roll into balls - size of small walnut. Place on cookie sheet.

Make small indentation in center and flatten slightly. Place red/green cherry or pecan half in center of cookie. Bake 10 to 15 minutes.

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4 c Sugar
5 c Pecans
4 T Karo syrup
1 Tbsp Butter
1 can Condensed milk
1 tsp. Vanilla
1 can Water

Mix all ingredients except butter, vanilla, and pecans. Cook on low fire until the mixture forms a soft ball in cold water. Remove from fire. Add butter, vanilla, and pecans, and beat until the mixture holds its shape. Spoon onto buttered wax paper (Add old newspaper under your wax paper.)

If candy gets hard before all is spooned out, add a little water, and heat over. Or you can let it stand on low heat while spooning out.

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1 egg
1/2 tsp. cinnamon
1 c. canned pumpkin
1/2 tsp. salt
sugar substitute to equal 3 Tbsp. sugar (or 3 Tbsp. sugar)
1/4 tsp. nutmeg
1 c. scalded skim milk
1/8 tsp. cloves (optional)

Mix all ingredients (except milk) and then add scalded milk. Pour into 6 custard cups. Bake at 350ø for 40-45 minutes. Makes 6 servings, 41 calories per serving (using sugar substitute) or 68 calories (using sugar).

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20 Ritz Crackers, crushed
1 tsp. Baking Powder
3 Large Egg Whites 
1 c Sugar 
1 tsp. Vanilla Extract
1/2 c Pecans, Halved
3 oz Milk Chocolate, Fine Shreddred

Note: Crush Ritz Crackers to crumbs.

Preheat oven to 325 degrees F. Mix cracker crumbs and baking powder. Beat egg whites stiff, then very gradually add sugar, continiuing to beat. Add vanilla. Fold egg whites and crackers together. Put in a buttered 9-inch pie plate. Arrange pecans across top. Bake 30 minutes.

Remove from oven, Sprinkle with shredded chocolate, then put under the broiler for a few seconds, watching closely so that the chocolate melts but does not scorch. Serve with ice cream or whipped cream.

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1 stick butter or margarine
1/2 c. peanut butter
2 c. sugar
1 stack saltines, crushed
1/2 c. evaporated milk

Mix sugar, butter, and milk in sauce pan. Over medium heat bring to boil, stirring constantly and boil for about 2 minutes. Remove from heat. Add peanut butter and saltines. Mix well into light mixture. Drop by spoon onto wax paper. Let cool until hard. Nuts or coconut may be added.

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2 c. butterscotch morsels
1 c. peanut butter
6 c. Rice Krispies

Using double boiler, melt over hot (not boiling) water, the butterscotch morsels and peanut butter. Stir until morsels melt and mixture is smooth. transfer butterscotch mixture to a large bowl and add Rice Krispies, mix well. Press mixture into an aluminum foil-lined 13x9x2 inch pan. Chill in refrigerator until firm (about 1 hour). Cut into 1 1/2 inch squares.

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3 c. boiled, mashed sweet potatoes
1 tsp. baking powder
2 c. sugar
1/2 stick butter
1/2 c. milk
2 eggs, beaten slightly
1 tsp. nutmeg

Add butter and sugar to potatoes. Cool. Add eggs and other ingredients. Place in 2 unbaked pie shells. Sprinkle tops with sugar. Bake at 450ø for 10 minutes, reduce heat to 300ø and bake for 50-60 minutes or until a silver knife comes out clean when inserted in filling.

Note: Three cups pumpkin may be used instead of sweet potatoes. If so, use 1 cup brown sugar and 1 cup white sugar.

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1 c. granulated sugar
1 tsp. salt
1 c. powdered sugar
1 tsp. soda
1 c. soft margarine
1 tsp. cream of tartar
3/4 c. vegetable oil
4 1/2 c. plain flour
2 eggs
1 tsp. vanilla

Mix sugars, margarine, oil, eggs, salt, soda, cream of tartar. Beat until fluffy. Add vanilla. Then beat while adding flour. Chill overnight. Roll into small balls. Use bottom of glass dipped in sugar to press cookies. Bake for 10 minutes in 350 degree oven. Remove from cookie sheets, cool, and place in air tight containers.

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2 lb Almond Bark; White
3 cups Froot Loops Cereal
3 cups Cheerios Cereal
2 cups Miniature Marshmallows

Melt almond bark in a double boiler. Mix cereals in a large bowl, and pour the melted almond bark over them. Mix thoroughly, add colored marshmallows, mix again and then drop by tablespoonfuls onto was paper. Cool until firm.

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16 oz. can pumpkin
14 oz. sweetened condensed milk
2 eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
9 inch unbaked pastry shell

Preheat oven to 425ø. Combine all ingredients, except pie shell. Mix well. Pour into pastry shell. Bake 15 minutes. Reduce heat to 350ø, bake and additional 35-40 mintues or until knife inserted in center of pie comes out clean.

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1 stick butter
9 Twinkies
3 large eggs, separated
1 dash of Cream Of Tartar
1/2 cup Sugar
1/2 tsp. Vanilla Extract
6 oz Chocolate Chips; Semisweet
1 cup Pecans, Chopped
1 cup Heavy Cream, Whipped

Grease pyrex square or rectangular casserole with butter. Cut 8 Twinkies in thirds, LENGTHWISE, and put one layer on the bottom of the casserole. Beat egg whites, with the cream of tartar and sugar, adding vanilla. Melt chocolate chips in the top of a double boiler. Add egg yolks to chocolate, slowly, continuing to stir over boiling water. Fold chocolate into egg whites. Spread over Twinkies, then sprinkle with about half of the nuts. Layer on more twinkies, more chocolate, more nuts. Continue layering. Top with whipped cream and a single whole Twinkie. Chill and serve.

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3/4 c. Crisco
1 1/4 c. light brown sugar, packed
2 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 c. flour
1 tsp. salt
3/4 tsp. baking soda
1 c. semi sweet chocolate chips
1 c. pecans, chopped

Heat oven to 375ø. Combine shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecans. Drop by rounded spoonfuls 3 inches apart onto an ungreased baking sheet. Bake for 8 to 10 minutes for chewy cookies and 11-13 minutes for crisp cookies. Do not overbake.

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3/4 c. butter
1 c. sugar
1 tsp. vanilla extract
2 eggs
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
1/4 c. brown sugar, packed
1/4 c. sugar
1/2 tsp. cinnamon
1/2 c. chopped walnuts

Cream together butter and 1 c. sugar until light and fluffy. Add vanilla. Add eggs one at a time beating well after each egg. Sift together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients. Spread evenly into a buttered 9 inch square pan. Mix together brown sugar, 1/4 c. sugar, cinnamon and walnuts. Sprinkle over the top of batter. Bake at 350ø for 45-55 minutes.

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1 pkg. refrigerated pie crusts
5 squares white chocolate
2 Tbsp. milk
4 oz. cream cheese, softened
1/3 c. powdered sugar
1 tsp. orange peel, grated
1 c. whipping cream, whipped
2 c. raspberries

Bake pie crust according to package directions. Cool completely. Microwave 4 squares of the white chocolate and milk for about 2 minutes, or until almost melted. Stir until melted. Beat cream cheese, powdered sugar and orange peel in a small bowl until smooth. Beat in white chocolate mixture. Fold whipped cream into mixture. Spread on the bottom of cooled sheel. Top with raspberries and drizzle melted white chocolate. Refrigerate 1 hour before serving.