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Here's another one that I made, and it is gooooood. I made it just this morning, so get with the program girl. Put in the cookbook. ---------- Recipe via Meal-Master (tm) v7.01 Title: Chocolate Rum Mousse Categories: Desserts Servings: 8 1/4 c Sugar 3 tb Whipping Cream 4 tb Rum 2 lg Egg Whites, Beaten 1/4 lb Sweet Chocolate 2 c Whipped Cream Directions: 1. Cook over low heat the sugar and rum until dissolved, but not brown. 2. In a double boiler, melt the sweet chocolate. 3. After the sweet chocolate is melted, stir in the 3 tablespoons of whipping cream. 4. Add the syrup to the melted chocolate and stir until smooth. 5. When the mixture is cool, but not chilled, fold into the 2 beaten egg whites. The egg whites need to be beaten stiffly. 6. Fold in everything very gently to the cups whipped cream. 7. Chill in sherbet glasses for 2-3 hours prior to serving. Edee Deeden ----- ******************************* I gotta tell ya, this is wonderful. A friend of mine had been telling me about this stuff for a long time. Was she ever on the button on this one. Whooooaaa. This'll make your eyes go back in your head now. ******************************* ---------- Recipe via Meal-Master (tm) v7.02 Title: Almond Ricotta Custard Categories: Desserts, Company Servings: 4 1 c Ricotta cheese 1 c Evaporated milk 3 Eggs; beaten 3/4 c Sugar 1/2 ts Almond extract Cinnamon or nutmeg 1 ts Lemon juice 1 ts Almonds; thin sliced Preheat oven to 350F. Press moisture out of ricotta cheese. Scald milk and pour over beaten eggs. Pour out the mixture into a blender or food processor and add the rest of the ingredients. Beat. Pour into shallow buttered dish. dust with cinnamon or nutmeg. Sprinkle thin sliced almonds on top. Set casserole dish inside larger pan partially filled with hot water. Cook 45 minutes at 350F. To test if done, insert knife near edge of dish. If knife comes out clean, the custard will be done when cool. Let cool before serving. Top with chocolate curls if desired. I won a microwave oven (from a local newspaper) with this recipe Anne MacLellan ----- ■ JABBER v1.2 ■ "I'll be Bach." (Johann Sebastian Schwarzenegger) -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Baked Apple Dumplings Keywords:Great Old-Fashioned American Desserts, Cooked Fruit Makes 8 Servings Original apple dumplings were tied in muslin squares that had been dipped in water and floured on the inside. Then the dumplings were boiled in water for 1 hour. In other versions, the dumplings were steamed, but the modern preference is to bake them. 2 cups all-purpose flour 2 1/2 t baking powder 1/2 t salt 3/4 cup plus 8 teaspoons butter, chilled 3/4 cup milk 8 small apples, pared and cored 1/2 cup sugar Apple jelly Cinnamon sugar Heavy cream or Cinnamon Hard Sauce (recipe follows) Preheat oven to 375 degrees F. In a bowl, combine the flour, baking powder, and salt. Cut 3/4 cup butter into the flour mixture, until it is the size of peas. Add the milk, and stir with fork until the dough holds together in a ball. Knead 2 or 3 times to make a smooth dough. Divide into 8 parts. On a floured board, roll out each piece of dough to 1/8-inch thickness. Place an apple on each part. Fill hollow with 1 tablespoon sugar, 1 teaspoon butter, dab of apple jelly. Fold dough over the apple, pressing the edges together. Place dumplings on a baking pan and sprinkle with cinnamon sugar. Make a vent hole, with fork or the tip of a knife, on the top of each dumpling. Bake 30 to 40 minutes, until golden and the apples test done. Serve with cream or Cinnamon Hard Sauce. Cinnamon Hard Sauce Makes 3/4 cup 1/4 cup butter 1 cup powdered sugar A dash of salt 1/2 t cinnamon 1 T heavy cream 1 t vanilla Cream the butter and add the sugar gradually, mixing until fluffy. Add salt, cinnamon, heavy cream, and vanilla. Beat well. Shape into a roll about 2 inches thick, and chill. Cut into slices and place a slice on top of each hot apple dumpling. Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by Beatrice Ojakangas Joan Johnson -End Recipe Export- ****************************** . I love youuuuuu You love meeeeee . We're a happy familyyyyyy! . ****************************** ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Tapioca Pudding Categories: Amish, Desserts Servings: 10 4 c Milk 1/3 c Minute tapioca 2 Eggs; separated 1/2 c Sugar 1 pn Salt 1/2 t Vanilla or lemon extract Combine milk and tapioca in a heavy saucepan. Cook, stirring constantly, until tapioca is clear. Beat egg yolks with sugar and salt. Add 1/2 cup hot milk mixture to egg yolks. Return this to remaining hot milk. Heat again to boiling point. Boil 2 minutes, stirring constantly. Remove from heat. Fold in stiffly beaten egg whites and flavoring. Pour into serving dish. Makes about 10 servings. Source: The Best of Amish Cooking by Phyllis Pellman Good Michael Hatala, Prodigy Food & Wine Board. ----- *********************************** Now that he is OK, can you joke with him about getting yourself the male equivalent of an 18 year old "cupcake"? "Cupcake" makes it on-topic in this conference, doesn't it? *********************************** -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Cinnamon-Apple Cheesecake Keywords: Great Old-Fashioned American Desserts, Cinnamon, Apple, Cheesecake Makes 12 servings The farm-style cheesecake is pretty because the apple slices bake right into the cheesecake filling, with a cinnamon-sugar glaze on top. THE CRUST 1/2 cup butter 1/3 cup sugar 1 cup all-purpose flour THE CHEESECAKE FILLING 2 8-oz packages cream cheese, at room temperature 1/2 cup sugar 2 eggs 1 t vanilla THE CINNAMON-APPLE TOPPING 3 large Golden Delicious apples, pared 1/3 cup sugar 1 t grounded cinnamon 1/2 cup orange marmalade, melted Preheat oven to 400 degress F. To prepare the crust, cream the butter and 1/3 cup sugar, and add the flour and blended until mixture resembles coarse crumbs. Pat crumbs into the bottom and 1" up the sides of a 10" springform pan. Base 10 minutes, until golden. Cool. In the large bowl of an electric mixer, cream the cream cheese 1/2 cup sugar together until blended, scraping down the sides of the bowl several times. Mix in the eggs and vanilla. Pour the mixture evenly over the baked crust. Core apples and cut into thin even slices. Arrange apple slices in overlapping layers over the cream cheese filling. Mix 1/3 cup sugar and the cinnamon, and sprinkle over top of the apples. Bake 35 minutes, until the apples are tender and the cheesecake layer is set. Cool, then chill. Before serving, spoon the warm orange marmalade over the top. Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by Beatrice Ojakangas Joan Johnson -End Recipe Export- ■ OLX 2.2 ■ If at first you DO succeed, try not to look astonished. -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Strawberry-Topped Cheesecake Keywords: Great Old-Fashioned American Desserts, Strawberry, Cheesecake Makes 12 servings Lindy's, the New York restaurant famous for its cheesecake, probably has more to do with the promotion of this classic Jewish- American dessert than any other single establishment. The cheesecake is basic and the topping is classic. THE COOKIE CRUST 1 cup all-purpose flour 4 T sugar 1 t grated lemon rind 1/2 cup unsalted butter, at room temperature 1 egg yolk THE FILLING 3 8-oz packages cream cheese, at room temperature 1/2 cup sugar 2 T all-purpose flour 1 t grated lemon rind 1 t vanilla 3 whole eggs, plus 1 egg yolk 1/4 cup heavy cream THE TOPPING 1 quart fresh strawberries 1/3 cup sugar 1 T cornstarch 1/4 cup cold water Red food coloring (optional) To prepare the crust, combine 1 cup flour, 4 tablespoons sugar, and 1 teaspoon lemon rindin a large bowl. Cut in the butter until the mixture resembles soft crumbs. Blend in the egg yolk until the mixture makes a cookielike dough. Shape the dough into a ball, and dust with flour. Chill 30 minutes. Preheat oven to 400 degrees F. Pat chilled dough into an ungreased 9 or 10" springform pan to cover the bottom and come up in 2 inches on the side of the pan. Bake 10 minutes, until set and pale gold in color. Place on rack to cool. Reduce oven to 250 degrees F. Beat the cream cheese in a large mixing bowl until smooth and creamy. Add 1/2 cup sugar, 2 tablespoons flour, 1 teaspoon lemon rind, the vanilla, eggs and egg yolks, and cream. Mix until well blended. Pour filling into the pan with the baked crust. Place in the center of the oven, and bake 1 hour. Remove from the oven and cool in pan on a rack. Wash and hull the berries. Press enough of the berries through a sieve to get 3/4 strawberry puree. Blend 1/3 cup sugar, the cornstarch, and cold water in a saucepan over medium heat, and bring to a boil; cook 2 minutes, stirring, until thickened. Mix thickened sauce with the strawberry puree. Bring to a boil over high heat and stirring frequently, boil 1 minute. Remove from the heat. (Add a few drops red food coloring, if desired, to deepen the color.) Arrange the remaining berries on top of the cheesecake, and spoon the thickened puree over the berries. Chill at least 4 hours before serving. Joan Johnson -End Recipe Export- ************* Typos by Vern ************* Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by Beatrice Ojakangas -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Early American Apple Grunt Keywords:Great Old-Fashioned American Desserts, Cooked Fruit Makes 6 Servings This version of apple grunt is baked, but in colonial days, it was cooked in a Dutch oven hanging over an open fire. The name GRUNT presumably came from the sound the pudding made as it bubbled and grunted beneath the biscuitlike topping. If desired, this very same pudding also may be cooked over an open fire. Just cover it tightly and simmer for 1 hour. 4 T butter 1/3 cup tightly packed brown sugar 2 cups pared, cored, and sliced fresh apples 3/4 cup chopped walnuts 1 egg 1/2 cup granulated sugar 1/3 cup milk 1/8 t salt 1 t baking powder 1 cup all-purpose flour Whipped cream or ice cream Preheat oven to 375 degrees F. Melt butter in an 8-inch baking pan. Remove 2 tablespoons of the butter and place in a mixing bowl. Add the brown sugar to the pan abd stir until disolved. Arrange apples over the brown sugar. Sprinkle with walnuts. Add eggs, granulated sugar, and milk to the bowl with the 2 tablespoons butter. Mix in the salt and baking powder, then add the flour, mixing until smooth. Pour batter over the apples. Bake for 35 minutes. Loosen cake from sides of pan with spatula and invert onto a serving platter. Serve with whipped cream or ice cream. Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by Beatrice Ojakangas Joan Johnson -End Recipe Export- ■ OLX 2.2 ■ Chemists never die -- they just stop reacting. -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Icebox Pumpkin Cream Roll Keywords: Great Old-Fashioned American Desserts, Icebox, Cake Desserts and Cakes Makes 8 To 10 Servings THE CAKE 6 eggs, seperated 1/2 cup sugar 1/2 cup pureed pumpkin 1 t mixed pumpkin pie spice 1/3 cup all-purpose flour 1/2 t baking powder 1/4 t salt THE FILLING 1 cup heavy cream 1/4 cup powdered sugar 1/2 cup cooked pureed pumpkin 1/2 t mixed pumpkin pie spice 1 cup chopped toasted pecans 1 t vanilla Preheat oven to 350 degrees F. Line a 10 1/2-by 15 1/2-inch jelly-roll pan with parchment or wax paper, and grease the paper well. To prepare the pumpkin roll, beat the egg yolks and granulated sugar until light and thick. Blend in 1/2 cup pumpkin puree, 1 teaspoon pumpkin spice, flour, and baking powder. Beat egg whites with salt, until firm peaks form. Fold whites into yolk mixture. Pour batter into the prepared pan. Bake 15 minutes, until cake bounces back when touched in the center. Turn out onto wax paper that has been sprinkled with powdered sugar. Immediately peel off top paper and carefully roll up cake, making the roll lengthwise. Cool. Meanwhile prepare filling. Whip the cream until stiff, beating in 1/4 cup powdered sugar. Blend in 1/2 cup pumpkin puree, 1/2 teaspoon pumpkin spice, pecans, and vanilla. Unroll cooled cake. Spread with the filling, and roll it up again. Chill 2 to 4 hours. When ready to serve, sprinkle with additional powdered sugar. Joan Johnson -End Recipe Export- ********************************** There are molds specifically for timbales; but I just use those little pyrex bowls (1 cup?). You can also put the whole mixture in one large mold, too. Maybe a ring mold? I don't know how that would affect the cooking time. My sister-in-law made some individual ones where she put fresh herbs in the bottom of the cups, so when you unmolded them there was a design atop. Fun stuff. ********************************** Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by Beatrice Ojakangas -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Poached Apples With Maple Cream Keywords:Great Old-Fashioned American Desserts, Cooked Fruit Makes 4 Servings 4 lg firm Apples 1 cup maple syrup 1/2 cup water 1 T butter 1 t all-purpose flour 1/2 cup light cream or half-and-half Pare and core apples. In a saucepan, combine the syrup and water. Bring to a boil and simmer 3 minutes. Add the apples and cover. Simmer until the apples are tender but not mushy, 3 to 8 minutes. With slotted spoon, lift the apples onto individual dessert dihes or plates. Boil syrup until reduced to 3/4 cup. Pour syrup into a measuring cup. melt butter in the saucepan. Blend in the flour, cream and the syrup. Boil, uncovered, until reduced to 1 cup, about 3 minutes. Serve warm, or at room temperature. *NOTE- Because the apples are pared before cooking, they will cook very quickly. Certain varieties might even get mushy all of a sudden. Watch them VERY carefully while cooking; it just takes minutes. This dessert is delicious and beatiful when you serve one whole apple on a plate surrounded with the maple-and-cream sauce. Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by Beatrice Ojakangas Joan Johnson -End Recipe Export- .... I wonder if you can pickle pumpkins? -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Baked Apples Stuffed With Dates Walnuts Keywords:Great Old-Fashioned American Desserts, Cooked Fruit Makes 4 Servings An old-time favorite! The tops of the apples are cut off before coring and used as a lid. 4 lg tart cooking apples 1/2 cup chopped dates 1/4 cup chopped walnuts 1/2 t cinnamon 1/3 cup tightly packed brown sugar 2 T butter Heavy cream or Vanilla Cream Sauce (see recipe) Preheat oven to 400 degrees F. Cut off the tops with stems intact. Remove cores, being careful not to cut all the way through the bottoms. With a spoon, widen the center cores . Score each apple all around the middle with the tip of a paring knife to prevent wrinkling and sinking while baking. Combine the dates, walnuts, and cinnamon. Stuff the centers of the apples with the mixture, and replace the tops. Place apples in a shallow baking dish and pour 1/3 cup water into the dish. Sprinkle each apple with brown sugar and top with a little piece of butter. Bake 35 to 45 minutes, or until apples are cooked. Serve warm with cream or Vanilla Cream Sauce. Vanilla Cream Sauce: 6 egg yolks 2/3 cup sugar 2 1/2 cups milk 1 t vanilla In a large bowl, beat the egg yolks with 1/3 cup of the sugar. In a heavy saucepan, combine the remaining sugar with milk; heat to boiling. Whisk about 1/2 cup of the boiling mixture into the yolks. Return the yolk mixture to the saucepan and cook over medium heat, whisking, until the custard is thick enough to coat the back of a wooden spoon (about 160 degrees F.). Turn the heat off and stir for 2 or three minutes. Do not boil or custard will curdle. Add the vanilla and pour through a fine mesh strainer into a serving bowl. Chill, covered. Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by Beatrice Ojakangas Joan Johnson -End Recipe Export- * SLMR 2.1a #1952 The music's kinda nice. My compliments to the clef. While I hate to add to the sugar overload, another favorite recipe is this one, for what Mother always called "Pecan Tassies": CRUST: 1 cup flour 1 stick butter (at room temperature) 3 oz. cream cheese (at room temperature) FILLING: 1 cup brown sugar 1 Tbsp butter 1 egg, well-beaten 1 tsp vanilla extract 1 cup chopped pecans For the crust, work flour into butter and cream cheese. Chill for one hour. Roll into pecan-size balls. Press dough into "jewel" tins (tiny muffin tins, with cups about 1-3/4 inch across) to make little crust cups. Beat together the filling ingredients and spoon the filling into the crusts, filling each one from one-half to two-thirds full. Bake at 350 degrees for 25 minutes. These are incredibly rich, but will disappear in a flash anyway. Make twice as many as you think people will eat. ----- Russell King ************************* Anne would you believe I vividly remember my Grandmother's Persimmon Pudding, Date Pudding as well as Pumpkin Nut Bread. As I type this, I'm almost overwhelmed with childhood memories of warmth and wonderment. ************************* CHEESECAKE INGREDIENTS: Crust: 1 1/2 cups (20) graham crackers, crushes 1/4 cup butter 1/4 cup sugar Filling: 3 8-ounce pkgs cream cheese 2 large eggs (3 small) 2 Tbs lemon juice 3/4 cups sugar 1 tsp vanilla Topping: 1/2 cup powdered sugar 1/2 pint sour cream 1 tsp vanilla DIRECTIONS: Use springform pan. Mix graham crackers (crushed), butter and sugar for crust mixture and bake for 8 minutes at 350 degrees F; cool for 15 minutes. Combine filling ingredients and mix together with electric mixer until fluffy. Pour into crust (cooled) and bake for 30 minutes at 350 F. Cool for 30 minutes. Combine all topping ingredients and beat until fluffy. Pour over cooled cheesecake and bake an additional 10 minutes at 350 F. Refrigerate cooled cheesecake (covered) several hours or overnight. Loren Martin ■ OLX 2.1 TD ■ Get thee down. Be thou funky. ***************************** ***** Raspberry Souffle ***** ***************************** Categories: Dessert Raspberry Calories per serving: 87 Number of Servings: 6 Fat grams per serving: 0 Approx. Cook Time: 35 Cholesterol per serving: 0 Marks: E INGREDIENTS ------------------------------------------------------------ 1 1/3 cup raspberries, fresh or frozen 5 Tbsp sugar plus extra for souffle dish(es) 1 1/2 tsp orange zest 2 Tbsp cornstarch 2 1/2 Tbsp lemon juice, fresh 2 Tbsp chambord or framboise 5 large egg whites, at room temperature 1/4 tsp cream of tartar salt, pinch confectioner's sugar DIRECTIONS ------------------------------------------------------------ In a small saucepan, combine 1 cup raspberries, 2 tablespoons sugar and grated orange zest. Bring to a boil over medium heat, stirring and mashing the raspberries. Dissolve cornstarch in lemon juice and add to raspberry mixture. Cook, stirring, for about 45 seconds, or until thickened and no longer cloudy. Remove from the heat and stir in chambord or framboise and the remaining 1/3 cup raspberries. Cool to room temperature. ( The recipe can be prepared ahead to this point. Cover and refrigerate for up to 2 days. Bring to room temperature before proceeding. ) Position rack in the lower third of the oven and preheat oven to 350 degrees. Lightly coat the inside(s) of a 1 1/2-quart souffle dish or six 1 1/2-cup individual souffle dishes with vegetable oil or nonstick cooking spray. Sprinkle with sugar and shake out excess. In a large, grease-free mixing bowl, beat egg whites with an electric mixer on medium speed until foamy and opaque. Add cream of tartar and salt; gradually increase speed to high and beat until soft peaks form. Gradually add remaining 3 tablespoons sugar and beat until stiff ( but not dry ) peaks form. Stir raspberry mixture well. Whisk about one-quarter of the beaten egg whites into the raspberry mixture to lighten it. Using a rubber spatula, fold the raspberry mixture back into the remaining whites. Turn into prepared dish(es) and smooth top(s) with spatula. Place dish(es) in a roasting pan. Fill pan with hot water to come one-third of the way up side of the dish(es). Bake until puffed and top is firm to the touch, about 25 minutes for individual souffles and about 35 minutes for a large souffle. Dust with confectioner's sugar and serve immediately. Serve 6. Source: Ahn Dao *** Recipe Via Compu-Chef (tm) *** ■ QMPro 1.01 41-6749 ■ You're strange, Gary. REALLY strange. *********************** ***** Apple Tansy ***** *********************** Categories: Breakfast Apples Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: F INGREDIENTS ------------------------------------------------------------ 2 sweet apples ( golden delicious ) 2 eggs, separated 1/2 cup sugar 1/4 cup flour 1/4 tsp nutmeg, grated 2 Tbsp butter 2 Tbsp calvados or rum confectioner's sugar and lemon peel DIRECTIONS ------------------------------------------------------------ Core, quarter and pare the apples; shred. Beat egg yolks, sugar, flour, nutmeg and calvados into apples. Beat egg whites stiff, fold into apple mixture. Heat butter in non-stick skillet; add the apple mixture and saute over medium heat until bottom of the omelet is browned ( 2 or 3 minutes ). Turn the omelet and brown other side. Slip omelet onto a warm plate and sprinkle with confectioner's sugar. Source: Ahn Dao *** Recipe Via Compu-Chef (tm) *** ■ OLX 2.2 ■ *╨╥╥ ¥╥╥ ¥╥╥ ¥╥╥ ¥╥╥ ¥╥╥ ¥╥╥ ¥╥╥ ¥╥╥ *-<(:-{> Here is one old favorite of mine, from a 1950's BH&G ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: PINEAPPLE CREAM LOAF Categories: Desserts Servings: 8 1/2 c Butter 8 3/4 oz Crushed pineapple; drained 1 1/2 c Confectioners' sugar; sifted 2 Eggs; separated 1 pt Sour cream 1/2 ts Lemon extract 24 Lady fingers CREAM THE BUTTER AND SUGAR TOGETHER TILL FLUFFY. BEAT EGG YOLKS WELL AND ADD ONE AT A TIME, STIRRING AFTER EACH ADDITION. STIR IN THE EXTRACT AND PINEAPPLE. BEAT EGG WHITES UNTIL STIFF AND FOLD INTO MIXTURE ALONG WITH THE SOUR CREAM. LINE LOAF PAN OR SPRINGFORM PAN WITH LADY FINGERS. PLACE THEM AROUND SIDES OF PAN AS WELL AS THE BOTTOM. MOUND IN 1/2 OF THE PINEAPPLE MIXTURE. TOP WITH MORE LADY FINGERS AND PILE IN THE REST OF THE PINEAPPLE MIXTURE CHILL WELL BEFORE SERVING. GOOD FOR MAKE AHEAD DESSERT, IT WILL KEEP TWO OR THREE DAYS IN REFRIGERATOR. Source: Good Housekeeping Cookbook Barbara Day, Prodigy Food & Wine Board ----- ■ SLMR 2.0ß ■ ═══════ The Lunatics Are Running The Asylum ════════ This is my own original, concocted for my lemon-loving friend, Dee Penrod. ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: LEMON FLUFF CUSTARD FOR DEE Categories: Desserts Servings: 8 3 Eggs; well beaten 1/2 c Sugar 1/2 ts Salt; optional 1 c Half and half; scalded 1 c Sour cream 1/4 c Lemon juice; fresh squeezed 1 ds Cinnamon 1 ds Nutmeg 3/4 c Currants; or raisins 1 1/4 c Rice; cooked/cooled 1 Nutmeg; fresh grated Preheat oven to 325 degrees F. Mix the well-beaten egg with the sugar and salt. Add one-half of scalded half and half in a very fine stream, stirring vigorously all the while. Mix the sour cream into the remaining half and half, and stir into the first mixture, along with the lemon juice. Add the rice, currants (or raisins), and nutmeg. Mix together well. Pour the mixture into a buttered casserole, and set it in a shallow pan. Pour hot water into the pan, so that it comes about half-way up the side of the casserole. Grate the fresh nutmeg on top of the custard. Bake 1 1/2 hours, or until the custard is set and turning golden on top. Just for you, Dee...enjoy! Source: Barb Day, original Barbara Day, Prodigy Food & Wine Board ----- ■ SLMR 2.1a #1424 ■ Veni, vidi, buttinski ************************ ***** Corn Pudding ***** ************************ Categories: Vegetable Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: 35 Cholesterol per serving: Marks: F INGREDIENTS ------------------------------------------------------------ 2 cup corn, fresh or canned 16 oz cream style corn 2 Tbsp sugar salt, pinch 1/8 tsp white pepper 2 Tbsp butter, melted 4 eggs 1 cup milk, warm DIRECTIONS ------------------------------------------------------------ Butter a 1 1/2-quart baking dish. In a mixing bowl, combine the whole corn and cream-style corn with sugar, salt, pepper and melted butter. In separate bowl, beat the eggs; add the milk and beat well. Pour over the corn mixture and blend well. Pour into the bking dish and set in a shallow pan of hot water. Bake in the middle of the oven at 350 degrees for 35 minutes or until golden and set. Serve warm with pork, ham or ribs. Serves 6. Source: Ahn Dao *** Recipe Via Compu-Chef (tm) *** ■ OLX 2.2 ■ Friends share everything, joy, sadness, laughter, tears. Title: MOCHA BALLS Category: Servings: 24 each 2½ cups of rolled oats (not instant) 1 cup white sugar 3 tablespoons cocoa ½ cup melted margarine 3 tablespoons coffee (make yourself a cup of coffe and use 3 tbsp before you finish drinking it.) 2 teaspoons vanilla Add liguid ingredients to dry ingredients and combine well Shape into balls and roll in fine coconut Place in fridge for 30 minutes or until you wish to eat one or two or three or more Virginia Malins Don Malins ■ SLMR 2.1a #rgg3 ■ Dorothy- hate OZ, took shoes, find your own way home Toto This recipe came from Crisco's American Pie Collection ---------- Recipe via Meal-Master (tm) v7.01 Title: Peanut Butter Cheesecake Squares Categories: Desserts, Snacks Servings: 16 ------------------------------------BASE------------------------------------ 1 1/2 c Graham cracker crumbs 1/4 c Butter flavor Crisco, melte 3 tb Sugar 1 tb Milk ----------------------------------FILLING---------------------------------- 1 pk Cream cheese, 3 oz, softened 1/4 c Milk 1/4 c Creamy Peanut Butter 1 Egg 1/4 c Sugar 1/2 c Chopped peanuts (optional) ----------------------------------DRIZZLE---------------------------------- 1/4 c Semi-sweet chocolate chips 1 ts Butter Flavor Crisco 1. Heat oven to 350 degrees. 2. For base, combine crumbs and 3 tablespoons sugar in small bowl. Combine melted butter flavor Crisco and one tablespoon milk, Stir into crumbs. Press lightly into 8 x 8 x 2-inch pan. Bake at 350 degrees F. for 20 to 22 minutes. 3. For filling, beat cream cheese and peanut butter in small bowl at medium speed of electric mixer until well blended. Add 1/4 cup sugar, 1/4 milk and egg. Beat well. Stir in chopped nuts. Spread over Baked crust. Return to oven. Bake 20 to 22 minutes, or until set. 4. For drizzle, melt chocolate chips and Butter Flavor Crisco on very low heat or at 50% power in microwave. Stir to combine. Drizzle from end of spoon back and forth over top. Chill. Cut into 2 x 2-inch squares. Cover. Store in refrigerator. Larry Bibich ----- ********************************** Not too long ago, I saw a TV magazine segment on how a national brand makes their tobasco. The image that stands out in my head were ALL those casks sitting/aging there sealed with solid SALT for multiple years! ********************************** Title: Chocolate Pudding Cake Categories: Chocolate, Cakes, Desserts Servings: 4 ------------------------------------CAKE------------------------------------ 1/2 c White sugar 1 c Flour 2 t Baking powder 1/2 t Salt 2 T Cocoa (unsweetened) 3/4 c Chopped nuts (optional) 1/2 c Milk 1 t Vanilla (real) 2 T Salad oil ----------------------------------PUDDING---------------------------------- 1 3/4 c Hot water 3/4 c Dark brown sugar 1/4 c Cocoa(unsweetened) 1/8 t Salt Sift together the first five ingredients (sugar, flour, baking powder, salt and cocoa) into a mixing bowl. Add nuts, then stir in the milk, vanilla and oil. Spread in a greased 8" square baking pan. This is the cake portion. Mix brown sugar, cocoa and salt in the hot water and pour over the unbaked batter. Ihis is the pudding portion. Bake at 350 degrees for 40 - 45 minutes. As the cake bakes, the batter rises and sauce forms in the bottom. Serve warm or cold, and its good with ice cream too. ----- ■ QMPro 1.02 41-2708 ■ Seduced by the dark chocolate side of the Force ---------- Recipe via Meal-Master (tm) v7.02 Title: Chocolate fudge Categories: Chocolate, Candies, Desserts Servings: 4 1 c Sugar 1/4 c Butter 1/4 c Milk 1 T Light corn syrup 2 Bars bitter chocolate 2 c Sifted powered sugar 1 t Vanilla 1/2 c Nuts Mix in sauce pan (double boiler is best)....1 cup sugar 1/4 cup butter 1/4 cup milk 1 tbsp light corn surup add when hot................................2 bars bitter : (that is, unsweetened baking choc) chocolate Bring to boil. Boil 3 minutes, stirring constantly. Remove from heat. Add immediately.............................2 cups sifted confectioners (powered) sugar Use more if needed. 1 tsp vanilla 1/2 cup nuts Stir until sugar is conpletely blended. Turn into 8 inch square pan and pat flat with fingers. Cool, and cut into squares when cooled. This fudge has a less overwhelmingly sweet taste in comparison with those that use sweetened chocolate. Its quick to make, harder to double. Valarie Shearer ----- ■ QMPro 1.02 41-6749 ■ Ya gotta have heart. All ya really need is heart.. ---------- Recipe via Meal-Master (tm) v7.01 Title: Wiebe's wiggly cake Categories: Worms Servings: 12 2 c Brown sugar 1 ts Nutmeg 2 c Milk 1/2 c Prepared worms 6 tb Butter 3 c White flour 1 1/2 c Raisins 2 ts Baking soda 2 ts Cinnamon 2 ts Baking powder 1 ts Cloves 2 x Eggs Directions: To prepare worms (Red Wiggler earthworm) place them in peat moss for 12-14 hours to clean out grit. Then rinse in clear water and plunge into boiling water flavoured with a bit of lemon. Remove worms after 2 mins., and repeat plunge into boiling water twice more for 2 min. with fresh pot of water and lemon each time. Drain thoroughly,spread on a flat tin,and bake for 10 min. at 350 degrees. Results look like shoelaces and store well. to make cake: Combine eggs, sugar, and butter in a bowl. Beat until fluffy. Add spices, baking powder and baking soda and flour alternately with milk while beating continuously. Add raisins and worms. Makes 2 loaf pans or one 9 x 13 inch pan. Bake at 350 degrees for 50 minutes or until done. Recipe by Mrs.Linda Wiebe,Cambridge,Ontario. Winner of a competition pro- moting the use of worms in cooking Printed in Issue #13 Harrowsmith Magazine, 1978 Liz Parkinson ----- **************************** To me the worst part is feeling it burn all the way down your throat and into your stomach. I love hot and spicy foods but I have my limits. My husband fondly calls me "pepper belly." *************************** ---------- Recipe via Meal-Master (tm) v7.01 Title: Hi-Protein Applesauce Cake Categories: Worms Servings: 12 1/2 c Butter or marge 1/2 ts Salt 1 1/2 c Brown sugar 1/2 ts Nutmeg 3 x Eggs 1/2 ts Cloves 1 c Flour,white 1 1/2 c Applesauce 1 c Flour,wholewheat 1 c Prepared earthworms 1 ts Baking soda 1/2 c Chopped nuts 1 ts Cinnamon 1/2 c Raisins Directions: Prepare worms as in previous recipe. Cream butter and sugar, add eggs. Sift together the dry ingredients and add to egg mixture. Add applesauce,earthworms, raisins, nuts and mix well. Pour into a well-greased 10-inch tube pan. Bake at 325 degrees for 50 minutes. Printed in Issue #13 Harrowsmith magazine, ca. 1978 Liz Parkinson ----- *gosh* it's GOOD!!!!! ---------- Recipe via Meal-Master (tm) v7.01 Title: Bread Pudding with Whiskey Sauce Categories: Cajun, Desserts Servings: 8 -------------------------------BREAD PUDDING------------------------------- 4 Slices stale bread 1 tb Vanilla 4 tb Sugar Salt, pinch 3 1/2 c Milk 1/2 Block butter 4 Eggs, separatged Raisins (optional) -------------------------------WHISKEY SAUCE------------------------------- 1/2 c Sugar 1/4 Block butter 1/4 c Water Whiskey, to taste BREAD PUDDING: Break bread into ovenproof dish (1-1/2 quart at least). Soften bread with small amount of milk. Beat sugar and egg yolks. Add milk, stir well. Add vanilla and salt. Pour milk mixture over bread. Fold in raisins if used. Cut butter into chunks and fold in. Place dish in pan of water and bake at 300 degrees for 40-50 minutes, or until a silver knife inserted comes out clean. Make meringue adding 2 level tablespoons sugar to each egg white. Spread, and return to 350 degree oven until brown (browning in a slow oven prevents falling). Serve warm WHISKEY SAUCE: Cook until dissolved. Remove from heat, add whiskey to individual taste. From "Talk About Good" Submitted by Mrs. Henry Gauthier, Sr. Bob Hogan ----- **************************** You're a woman to be admired. I happened to get ahold of some more Habanero hot sauce today. I couldn't wait to get home. I've been nursing tequila just to cool me down. You are going to become spontaneously combustible. By the way, what are you going to use the hot sauce on? Or are you going to eat it with a spoon? **************************** ---------- Recipe via Meal-Master (tm) v7.01 Title: Double Chocolate Brownies Categories: Desserts Servings: 24 5 oz Semi sweet chocolate, melted 1/2 c All purpose flour 1/2 c Butter, melted 1/2 ts Baking powder 2 Eggs Salt 1 c Sugar 2 oz White cho. cut 1/2 in piece 1 ts Pure vanilla extract 1/2 c Chopped pecans ----------------------------------TOPPINGS---------------------------------- 1 oz White chocolate, melted 1 oz Semi sweet chocolate melted Preheat oven to 350 degrees F. Butter an 8 or 9 inch square baking pan. Line pan with with parchment paper or waxed paper. Combine melted chocolate with melted butter. With a whisk, beat eggs with sugar and vanilla. Beat in chocolate mixture. Stir flour with baking powder and salt. Stir flour mixture into chocolate mixture. Stir in white chocolate and pecans. Pour batter into prepared pan and bake 30 minutes. (Brownies may appear to be underbaked but will set when chilled). Cool. Do not worry if sides are slightly higher than middle. Just press sides down as brownies cool. Drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. Allow to rest at room temperature 1/2 hour. Cut into squares. Chill. Bob Hogan ----- ■ QMPro 1.02 41-6749 ■ Coffee is so good I don't know why it isn't a sin ---------- Recipe via Meal-Master (tm) v7.01 Title: Pina Colada Wedges Categories: Desserts, Cakes Servings: 6 8 oz Package Cream cheese softe 3 1/2 c Thawed Cool Whip 1/3 c Sugar 8 1/4 oz Pineapple Syrup Crushed 2 tb Rum 2 2/3 c 7 oz Angel flake Coconut Beat cream cheese with sugar and rum until smooth. Fold in 2 cups of the whipped topping, pineapple with syrup and 2 cups of the coconut, spread in 8 inch layer pan lined with plastic wrap. Invert pan onto serving plate, remove pan and plastic wrap. Spread with remaining whipped topping and sprinkle with remaining coconut. Freeze until firm, about 2 hours. Cut into wedges Garnish with pineapples and cherries if desired. Bob Hogan ----- ************************************** I should have tacked a P.S. on that one - if you don't want to fool with the pastry, buy wonton wrappers. Put the filling off to one side and wet edges, then fold diagonally. Yeah, it's cheating, but most diners can't complain with full mouths. <EG> ************************************** *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Sherbert Ice Cream ***** ****************************** Categories: Ice Cream Sherbert Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ qt sugar, heaping 8 oz evaporated milk 4 oranges, juice of 3 lemons, juice of 1 qt heavy cream 1 can pineapple, small, drained milk, whole DIRECTIONS ------------------------------------------------------------ Mix to dissolve sugar, evaporated milk, and juice of fruit. Add cream and pineapple. Put mixture in a 2 qt. ice cream freezer and top to line with whole milk. Source: Gwen Pitts Peter Case ------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------ Title: Bourbon Bread Pudding Categories: Desserts Servings: 8 BOURBON SAUCE 1/2 c Sugar 1/4 c Water 1/4 ea Butter (Cubed) 1 x Whiskey (See #1) BREAD PUDDING 4 ea Slices Bread (Stale) 4 T Sugar 3 1/2 c Milk 4 ea Eggs (Separated) 1 T Vanilla 1 x Salt (Dash) 1/2 ea Butter (Cubed) 1 x Raisins BOURBON SAUCE: 1. Cook until dissolved. Remove from heat, add whiskey to individual taste. BREAD PUDDING: 1. Break bread into ovenproof dish (1-1/2 quart at least). 2. Soften bread with small amount of milk. Beat sugar and egg yolks. 3. Add milk, stir well. 4. Add vanilla and salt. 5. Pour milk mixture over bread. 6. Fold in raisins. 7. Cut butter into chunks and fold in. 8. Place dish in pan of water and bake at 300 degrees for about 45 minutes, or until a inserted knife comes out clean. 9. Make meringue adding 2 level tablespoons sugar to each egg white. 10. Spread, and return to 350 degree oven until brown (browning in a slow oven prevents falling). 11. Serve warm Bob Hogan ----- ■ OLX 2.2 ■ Often a clear conscience is just a poor memory ------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------ Title: Chocolate Marshmallow Bars Categories: Desserts Candies Servings: 16 2 oz Unsweetened Chocolate 1/2 c Butter 1 c Chopped Pecans 2 ea Eggs 1/2 c Flour 1 t Vanilla 1 c Sugar 16 ea Marshmallows (Large) 1. Preheat oven to 350 degrees. 2. Grease an 11 1/2 x 7 baking pan. 3. Melt chocolate and butter in top of double boiler over hot water. 4. Set aside. 5. Stir sugar and eggs until light and fluffy. 6. Add flour; beat. 7. Add melted chocolate and butter; beat well. 8. Mix in pecans and vanilla. 9. Pour into prepared pan and bake 18-20 minutes. 10. Remove from oven and cover with marshmallows. 11. Return to oven and bake until marshmallows are lightly browned. 12. Cool slightly and cut into bars. Bob Hogan ----- ■ OLX 2.2 ■ I put spot remover on my dog. Now he's gone ... Mini-cheesecakes Easy to make Makes about 24-30 3 pkgs cream cheese 5 eggs 1 cup sugar 1½ teas vanilla vanilla wafers Cream sugar and cheese together then add eggs one at a time allowing to mix before adding next egg. Add vanilla. Put paper cupcake things in muffin pan, put vanilla wafer in bottom of each one then pour mixture 2/3 in each one. Bake at 300 for 30 minutes then cool slightly (tops will depress a bit) 1 cup sour cream ½ cup sugar ½ teas vanilla jam (strawberry, cherry, grape or favorite) Mix sour cream and sugar, add vanilla. Pour on top of each cheesecake then put a dollop of jam in center and bake for 5 minutes more. Refrigerate or freeze. Can be eaten once cold. Can be made up days in advance and frozen until needed. I have modified the topping by adding cherry extract and red food coloring and dropping cherry jam in center. I'm sure you could have success with using almond extract, orange extract etc. and different jams/jellies. This one always goes over great wherever I take it and you can make these up days in advance and freeze them. Al Anderson ■ OLX 2.2 ■ To baldly go where no one has gone before... ************************* ***** Danish Pastry ***** ************************* Categories: Danish Breads Pastry Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1/2 lb butter 2 cup milk, scalded or warm 2 Tbsp yeast 1 Tbsp sugar 1/2 cup water, warm 3/4 cup sugar 1 tsp salt 2 eggs 8 cup flour ( exactly ) 0 CREAM FILLING: 1 cup milk 1 egg yolk 1/4 tsp salt 1/3 cup sugar 2 Tbsp flour 0 ALMOND FILLING: 1/4 lb butter 3/4 cup sugar 1/2 cup rolled oats 2 tsp almond flavoring 0 STRUESEL TOPPING: 1/2 cup flour 1/2 cup sugar 1/2 cup butter DIRECTIONS ------------------------------------------------------------ PASTRY: Add all ingredients in mixer bowl. Mix only until well blended together. No kneading necessary. Dough will be sticky. Let rise once and roll out into desired shapes. Instructions follow: Prepare the following fillings and toppings: CREAM FILLING: Heat milk in sauce pan. Mix all ingredients together. Beat egg yolk and mix with a little warm milk then mix with heated milk and sugar and flour mixture and stir and cook until thick. Cool in a bowl covered with plastic wrap. ALMOND FILLING: Mix softened butter and other ingredients together with a fork until blended. STRUESEL TOPPING: Mix with fork until crumbly. Divide dough into 4 equal parts. Roll out each into a rectangle. Spread 1/4 of cream filling on each. Then 1/4 of almond filling. Roll up in jelly roll fashion. Then shape into wreath shape or candy cane shape, or other as desired. Sprinkle with Struesel topping. Let rise and bake at 375 degrees 20 minutes. Drizzle with almond flovered frosting and sprinkle with slivered or sliced almonds. Source: Ann Jensen Peter Case *** Recipe Via Compu-Chef (tm) *** ■ OLX 2.2 ■ I'll be mellow when I'm dead. Al's chocolate to the max. serves 6 1 6 oz package of semisweet chocolate chips 1 egg ½ tsp vanilla ½ tsp almond extract 1 Tbs créme de cacao liqueur 1 cup whipping cream Blend together first 4 ingredients while microwaving the cream until just beginning to boil. With blender going add the hot cream and blend until well combined. Pour into small sherbet or wine glasses (I use the disposable plastic ones) and refrigerate for several hours. Top with Redi Whip This is chocolate to the MAX! Few people refuse one of these and few can eat more than one. Shared by: Al Anderson forwarded to you by Edee Deeden