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1990-12-08
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-Begin Recipe Export-
Title: Cranberry Cheesecake Tart
Keywords: Desrt1, Cheesecakes, Cranberries, Tarts
Source: DESSERT1.ZIP
1 - refrigerated pie crust
1 - 16 oz can whole berry cranberry sauce
1/2 - cup chopped pecans
1 - cup sugar, divided use
1 - Tbsp cornstarch
12 - oz cream cheese, softened
2 - eggs
1 - Tbsp milk
1 - cup dairy sour cream
1/2 - tsp vanilla extract
Prepare pie crust according to package directions for unfilled
one crust pie using a 10" glass pie plate. Bake according to
directions or microwave on high 5 minutes, rotating midway through
cooking. Cool completely.
In a medium bowl, combine cranberry sauce, pecans, 6 Tbsp sugar
and cornstarch; spread into cooked pie crust.
In a medium bowl, beat cream cheese, eggs, 1/2 cup sugar and milk
until smooth. Spoon, evenly, over cranberry mixture. Rotating midway
through cooking, microwave on 70% (medium high) for 14 to 16
minutes or until center is almost set.
In a small bowl, combine sour cream, remaining 2 Tbsp sugar and
vanilla extract; mix well. Spoon, evenly, over filling. Cool slightly.
Refrigerate until set. Store in refrigerator. Makes 10 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Lime Almond Cheesecake
Keywords: Desrt1, Cheesecakes
Source: DESSERT1.ZIP
CRUST:
1/4 - lb lightly salted butter
2 - cups very finely ground Nabisco Cinnamon Crisp crumbs
1/4 - cup sugar
FILLING:
2 - lbs (4 - 8 oz pkg) cream cheese
1 1/2 - cups sugar
1 1/2 - Tbsp fresh lime juice
Pinch salt
4 - large eggs
TOPPING:
2 - cups sour cream
1/4 - cup sugar
1 - tsp almond extract
Preheat oven to 350 degrees.
Crust: Melt butter over very low heat. Combine butter with crumbs
and sugar in Cuisinart until well blended ( or combine in plastic
container with fork). Press mixture over bottom and up sides of an
ungreased 10" springform pan. There should be enough to coat entire
pan.
Filling: In mixer, combine cream cheese and sugar; beat 2 minutes or
until soft. Add lime juice, salt and blend thoroughly. Add the
eggs, 1 at a time, keeping mixer on lowest speed in order to prevent
too much air from destroying the proper consistency of the
batter. Mix just until each egg has been incorporated into
batter. Pour filling into crust; bake in preheated oven 45
minutes. Remove from oven; let stand on counter 10 minutes while you
prepare topping. If ingredients are not at room temperature, add 5
minutes to baking time.
Topping: Combine ingredients with rubber spatula in plastic bowl.
Spread evenly over top of baked filling; return to 350 degree oven 10
minutes. Remove from oven; place in refrigerator to cool immediately.
This prevents cracks from forming in cake.
-End Recipe Export-
-Begin Recipe Export-
Title: Raspberry Cheesecake
Keywords: Desrt1, Cheesecakes, Raspberries
Source: DESSERT1.ZIP
5 3/4 oz - Pepperidge Farm Molasses Crisps or 1 1/2 cups gingersnap
crumbs or mild lemon cookie crumbs
1/2 - stick butter
2 - 10 oz pkg frozen raspberries, packed with sugar and water
16 - oz cream cheese
1/2 cup plus 2 Tbsp - milk
1 - envelope plain gelatin
1 - tsp vanilla
Serving dish: a 9" pie tin or dish, lightly oiled. Place cookies in
container of food processor fitted with steel blade. Process 15
seconds or to coarse crumbs. Melt butter, then add and process 5
seconds. Dump into pie tin. Using fork, press into bottom and sides
to form crust. Chill in freezer.
Have raspberries defrosted, but keep packages separate. Dump
contents of first package into strainer over a bowl, then strain and
discard seeds. Reserve. Strain syrup from second package of raspberries
reserving whole raspberries and syrup separately.
Break cream cheese into smaller pieces and place into container
of food processor fitted with steel blade. Process and stir until
lump free. Add raspberry syrup puree from first package, then process
stirring as necessary until smooth. Reserve in processor.
Place 1/4 cup milk in glass beaker. add gelatin, then stir and let
soften 1 minute. Microwave 30 seconds or until boiling hot. Whisk to
mix, then add to cream cheese mixture in processor; process until
blended. Add 1/4 cup milk plus 2 Tbsp or more to taste reserved
syrup from second raspberry package, plus vanilla. Process to blend.
Pour mixture into prepared pie shell. Place reserved whole raspberries
over filling; adding them one by one and distributing well. Refrigerate
until serving time. Serves 8.
-End Recipe Export-
-Begin Recipe Export-
Title: Pumpkin Walnut Cheesecake
Keywords: Desrt1, Cheesecakes
Source: DESSERT1.ZIP
3 - 8 oz pkg cream cheese
1 - 6 oz box zwieback crackers, crushed to make 1 1/2 cups
1/4 - cup sugar
6 - Tbsp butter, melted
3/4 - cup sugar
3/4 - cup firmly packed light brown sugar
5 - eggs
1 - 16 oz can pumpkin
1 - tsp cinnamon
1/2 - tsp ginger
1/2 - tsp nutmeg
1/8 - tsp cloves, ground
1/4 - cup heavy cream
Walnut Topping
Let cream cheese soften to room temperature in large mixing bowl.
Meanwhile, using blender, crush zwieback crackers, a few at a time.
Combine crumbs, sugar and melted butter in medium sized bowl. Mix well.
Press firmly over bottom and halfway up sides of lightly greased 9"
springform pan. Chill in refrigerator while making filling.
Beat cheese just until smooth with electric mixer at medium speed.
Add sugars, beating just until light and fluffy. Add eggs, 1 at a time,
beating well after each addition. Beat in pumpkin, spices and cream at
low speed. Pour into pan. Bake @ 325 degrees 1 hour and 35 minutes.
Carefully, remove cake from oven; spoon on Walnut Topping. Bake additional
10 minutes. Cool cake completely on wire rack. Refrigerate several hours
or overnight. To serve: Loosen cake around sides with metal spatula,
then remove sides of springform pan. Serve at room temperature; store
any unused cake in refrigerator. Makes 16 to 20.
Walnut Topping: Beat 6 Tbsp butter with 1 cup firmly packed light
brown sugar. Stir in 1 cup coarsely chopped walnuts.
-End Recipe Export-
-Begin Recipe Export-
Title: Brandied Eggnog Cheesecake
Keywords: Desrt1, Cheesecakes, Eggnog, Desserts/alcohol
Source: DESSERT1.ZIP
1 - cup vanilla wafer crumbs
1/4 - cup margarine, melted
1 - envelope unflavored gelatin
1/4 - cup brandy
2 - 8 oz pkg cream cheese, softened
1/2 - cup sugar
1 - cup eggnog
1 - cup whipping cream, whipped
Ground nutmeg
Combine crumbs and margarine; press onto bottom of 9" springform
pan. Soften gelatin in brandy, stirring over low heat until dissolved.
Combine cream cheese and sugar, mixing at medium speed on electric
mixer until well blended. Gradually, add gelatin and eggnog, mixing
until blended; chill until slightly thickened. Fold in whipped cream.
Pour over crust; chill until firm. Sprinkle with ground nutmeg. Makes
10 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Cappuccino Cheesecake
Keywords: Desrt1, Cheesecakes, Chocolate, Coffee, Desserts/alcohol
Source: DESSERT1.ZIP
CRUST:
3 1/2 - tsp melted butter
3/4 - cup chocolate wafer cookie crumbs
1 1/2 - Tbsp sugar
FILLING:
2 1/4 - lb cream cheese, room temperature
1 - cup sugar
1/4 - cup heavy cream
1 1/2 - tsp vanilla
5 - eggs
1 - oz ground semi-sweet chocolate
1/4 - cup strong hot espresso coffee
3 - Tbsp coffee liqueur
1/2 - tsp lemon juice
Crust: Preheat oven to 350 degrees. Coat 9" springform pan with butter.
Combine melted butter, cookie crumbs and sugar. Press crumb mixture onto
bottom and sides of pan. Refrigerate 10 minutes. Bake 8 minutes. Cool on
cake rack.
Filling: In large bowl, beat cream cheese until smooth and fluffy. Beat
in sugar, heavy cream and vanilla. Add eggs, 1 at a time, beating well
after each addition. Scrape down sides of bowl as necessary.
Set aside 2 1/4 cups of the filling. Mix the chocolate with the hot
coffee; stir until dissolved. Stir in liqueur. Add to remaining batter;
blend well. Pour into prepared crust. Bake 40 minutes or until rim of
cake is set. The center should still be soft. Carefully, remove from oven
Turn oven down to 325 degrees. Stir lemon juice into reserved filling
Carefully, pour around inside rim of pan where cake is set. Allow filling
to flow into center. Do not pour directly onto center or it will
collapse. Return to oven. Continue baking until sides rise and center is
just set, about 35 minutes. Cool on wire rack. When bottom and sides are
completely cool, remove rim. Continue to cool at room temperature. Cover
loosely with plastic wrap; refrigerate until firm, preferably overnight.
Serves 10 to 12.
-End Recipe Export-
-Begin Recipe Export-
Title: Pineapple Cheesecake Squares
Keywords: Desrt1, Cheesecakes
Source: DESSERT1.ZIP
Pat in the Pan Crust
2 - 8 oz pkg cream cheese, softened
1/4 - cup all-purpose flour
1/4 - cup sugar
1 - 20 oz can crushed pineapple, well drained (reserve 1 cup juice)
1/2 cup sugar
2 - eggs
2/3 - cup unsweetened pineapple juice
1/2 - cup whipping cream
Heat oven to 350 degrees. Beat cream cheese in medium bowl until
smooth and fluffy; beat in 1/2 cup sugar and eggs. Stir in 2/3 cup
pineapple juice. Pour cream cheese mixture over hot crust. Bake just
until center is set, about 20 minutes. Cool completely.
Mix flour and 1/4 cup sugar in 2 quart saucepan. Stir in 1 cup
reserved pineapple juice. Heat to boiling over medium heat, stirring
constantly. Boil and stir 1 minute. Remove from heat; fold in pineapple.
Cool completely. Beat whipping cream in chilled bowl until stiff. Fold
into pineapple mixture. Spread carefully over dessert. Cover loosely and
refrigerate until firm, about 4 hours. Cut into about 3" squares. Makes
12 squares.
-End Recipe Export-
-Begin Recipe Export-
Title: Pat in the Pan Crust
Keywords: Desrt1, Cheesecakes, Pies/crust
Source: DESSERT1.ZIP
2 - cups all-purpose flour
1/2 - cup almonds, finely chopped and toasted
2/3 - cup margarine or butter, softened
1/2 - cup powdered sugar
Mix all ingredients in medium bowl with fork until crumbly. Press
firmly evenly in bottom of ungreased rectangular pan, 13 x 9 x 2".
Bake until set, 15 to 20 minutes.
-End Recipe Export-
-Begin Recipe Export-
Title: Yogurt Cheese Cheesecake
Keywords: Desrt1, Cheesecakes
Source: DESSERT1.ZIP
2 - cups yogurt cheese * (see note)
1/2 - cup sugar
1 - Tbsp lemon juice
1 - Tbsp cornstarch
1 - whole egg, beaten lightly with 2 egg whites
1/2 - cup macaroons, crumbled
Blend yogurt cheese with sugar, lemon juice, cornstarch and eggs
with a wire whisk.
Pour into a 7" pie pan or springform pan that has been sprinkled
with macaroon crumbs.
Bake for 25 to 35 minutes. Cool, then refrigerate overnight. May be
decorated with fresh strawberry halves. Serves 8.
* Yogurt cheese - Empty a carton of yogurt into a fine sieve or
cheesecloth, set it in refrigerator and let it drain into a bowl
for 8 to 14 hours or longer. The result is a refreshing tangy "cheese"
that is halfway in flavor and consistency between sour cream and
cream cheese.
-End Recipe Export-
-Begin Recipe Export-
Title: Spring Breeze Cheesecake
Keywords: Desrt1, Cheesecakes
Source: DESSERT1.ZIP
1 - 8 oz pkg cream cheese, softened
1/3 - cup sugar
1 - cup(1/2 pint) sour cream
2 - tsp vanilla
1 - 8 oz container Cool Whip whipped topping, thawed
1 - Keebler Ready-Crust Graham Cracker pie crust
Fresh strawberries for garnish
Beat cheese until smooth; gradually beat in sugar. Blend in sour
cream and vanilla. Fold in whipped topping, blending well. Spoon into
crust. Chill until set, at least 4 hours. Garnish with fresh strawberries.
-End Recipe Export-
-Begin Recipe Export-
Title: Strawberry Cheesecake
Keywords: Desrt1, Cheesecakes, Strawberries, Desserts/alcohol
Source: DESSERT1.ZIP
CRUST:
2 1/2 - cups graham cracker crumbs
3/4 - cup melted butter
1/4 - cup sugar
1 - tsp cinnamon
FILLING:
4 - extra large eggs, well beaten
1 1/2 - cups sugar
1/2 - tsp salt
3 - Tbsp lemon juice
36 - oz cream cheese, softened
GLAZE:
12 - oz red raspberry jelly, divided
1 - Tbsp cornstarch
1/4 - cup Grand Marnier
1 - Tbsp water
1 - qt medium or large strawberries, hulled
Combine crust ingredients. Mix well. Press into buttered 10 or 12"
springform pan, reserving 2 Tbsp for topping if no fruit topping is
desired. If fruit topping is planned, do not reserve.
Combine eggs, sugar, salt and lemon juice. Mix well. Beat cream cheese
separately until smooth. Add egg mixture to cheese, blending well. Pour
into crust. Bake @ 350 degrees 30 minutes for 10" pan or 40 minutes for
12" pan.
If no fruit topping is desired, remove cake from oven. Increase heat
to 400 degrees. After waiting 2 minutes, sprinkle reserved crumbs over
top of cake. Return to oven and bake 15 minutes.
If fruit topping is desired, do not remove from oven. Increase heat to
400 degrees and bake 15 minutes. Cool. Refrigerate 3 hours.
In saucepan, combine 2 oz jelly with cornstarch. Mix well. Add
remaining jelly, liqueur and water. Stirring frequently, cook over medium
heat until thickened and clear, about 10 minutes. Cool to lukewarm,
stirring occasionally.
Arrange berries pointed end up over top of cake. Spoon glaze over
berries, allowing some to drip down side of cake. Refrigerate until glaze
is set. Serves 12 to 16.
-End Recipe Export-
-Begin Recipe Export-
Title: Autumn Apple Cheesecake
Keywords: Desrt1, Cheesecakes
Source: DESSERT1.ZIP
1 - cup graham cracker crumbs
3 - Tbsp sugar
1/2 - tsp cinnamon
3 - Tbsp margarine, melted
2 - 8 oz cream cheese, softened
1/2 - cup sugar
2 - eggs
1/2 - tsp vanilla
4 - cups thin peeled apple slices
1/3 - cup sugar
1/2 - tsp cinnamon
1/2 - cup chopped pecans
Combine crumbs, 3 Tbsp sugar, cinnamon and margarine; press onto
bottom of 9" springform pan. Bake @ 350 degrees 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after
each addition. Blend in vanilla; pour over crust. Toss apples with
combined sugar and cinnamon. Spoon apple mixture over cream cheese
layer; sprinkle with pecans.
Bake @ 350 degrees 1 hour and 10 minutes. Loosen cake from rim of
pan; cool before removing rim. Chill.
-End Recipe Export-
-Begin Recipe Export-
Title: Fresh Fruit Cheesecake
Keywords: Desrt1, Cheesecakes, Bananas, Kiwi, Strawberries
Source: DESSERT1.ZIP
1 1/4 - cups graham cracker crumbs
1/4 - cup finely chopped pecans
1/2 - tsp cinnamon
3 - Tbsp butter or margarine, melted
4 - Tbsp honey, divided
3/4 - cup part skim milk ricotta cheese
1/2 - cup yogurt
2 - eggs
2 - Tbsp freshly squeezed lemon juice
1 - tsp vanilla
2 - ripe bananas, cut in chunks
1/4 - cup all-purpose flour
2 - kiwi fruits, peeled and sliced
1/2 - pt fresh strawberries
Butter a 9" pie plate. In a medium bowl, combine graham cracker crumbs,
pecans and cinnamon. Mix in butter and 2 Tbsp honey; press into pie
plate. Bake in a 350 degree oven for 10 minutes; cool completely. Meanwhile,
in container of electric blender or food processor, combine ricotta cheese,
yogurt, eggs, lemon juice and vanilla. Cover. Blend or process until smooth.
Add bananas, flour and remaining 2 Tbsp honey. Blend or process until
smooth. Pour into prepared crust. Bake in 350 degree oven 30 to 35 minutes
or until set. Chill. Garnish with kiwi and strawberries. Serves 6 to 8.
-End Recipe Export-
-Begin Recipe Export-
Title: Chocolate Butterscotch Marble Cheesecake
Keywords: Desrt1, Cheesecakes
Source: DESSERT1.ZIP
1 - cup(12) crushed creme filled vanilla cookies
2 - Tbsp margarine, melted
3 - 8 oz packages cream cheese, softened
1/4 - cup sugar
1 - tsp vanilla
3 - eggs
1/2 - cup semisweet chocolate pieces, melted
1/2 - cup butterscotch pieces, melted
Combine crumbs and margarine; press onto bottom of 9" springform
pan. Bake @ 325 degrees 10 minutes.
Combine cream cheese, sugar and vanilla, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Divide batter in half. Stir in chocolate
in half. Add butterscotch to remaining batter; mix well.
Alternately layer chocolate and butterscotch batter over crust.
Cut through batters with knife several times for marble effect. Bake
@ 325 degrees 50 minutes. Loosen cake from rim of pan; cool before
removing rim. Chill.
-End Recipe Export-
-Begin Recipe Export-
Title: Banana Peanut Cheesecake
Keywords: Desrt1, Cheesecakes, Bananas
Source: DESSERT1.ZIP
1 - cup chocolate wafer crumbs
1/4 - cup margarine, melted
3 - 8 oz pkg cream cheese, softened
1/2 - cup sugar
1/2 - cup mashed ripe bananas
3 - eggs
1/2 - cup chopped peanuts
Combine crumbs and margarine; press onto bottom of 9" springform
pan. Bake @ 350 degrees 10 minutes.
Combine cream cheese, sugar and banana, mixing well at medium speed
on electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Stir in peanuts, pour over crust. Bake at
350 degrees 40 minutes. Loosen cake from rim of pan. Cool before
removing rim. Chill.
-End Recipe Export-
-Begin Recipe Export-
Title: Frozen Peppermint Cheesecake
Keywords: Desrt1, Cheesecakes, Desserts/frozen, Mint
Source: DESSERT1.ZIP
1 1/4 - cup chocolate wafer cookie crumbs
1/4 - cup margarine, melted
1/4 - cup sugar
1 - 8 oz pkg cream cheese, softened
1 - can sweetened condensed milk
1 - cup crushed hard peppermint candy
2 - cups whipping cream, whipped
Combine crumbs, margarine, sugar; press firmly on bottom and halfway
up side of 9" springform pan or 13 x 9" baking dish.
In large mixer bowl, beat cheese until fluffy. Gradually, beat in
sweetened condensed milk. Stir in crushed candy. Fold in whipped cream.
Pour into prepared pan; cover. Freeze 6 hours or overnight.
-End Recipe Export-
-Begin Recipe Export-
Title: Rocky Road Brownies
Keywords: Desrt1, Brownies
Source: DESSERT1.ZIP
4 - squares Bakers unsweetened chocolate
3/4 - cup margarine
2 - cups sugar
4 - eggs
1 - tsp vanilla extract
1 - cup all-purpose flour
2 - cups miniature marshmallows
1 - cup Bakers semi sweet chocolate chips
1 - cup coarsely chopped nuts
Preheat oven to 350 degrees. Heat chocolate and margarine in a
microwave bowl on high for 2 minutes or until margarine is
melted. Stir until chocolate is completely melted. Stir in sugar
until well blended. Beat in eggs and vanilla extract. Stir in flour
until well mixed. Spread in a greased 13 x 9" baking pan. Bake for
35 minutes. Immediately upon removing from oven, sprinkle
marshmallows, then chocolate chips and nuts over brownies; continue
baking 3 to 5 minutes until topping begins to melt together. Cool
in pan; cut into squares. Makes 24 brownies.
-End Recipe Export-
-Begin Recipe Export-
Title: Ultimate Chocolate Brownies
Keywords: Desrt1, Brownies
Source: DESSERT1.ZIP
3/4 - cup Hershey cocoa
1/2 - tsp baking soda
2/3 - cup butter, melted and divided
1/2 - cup boiling water
2 - cups sugar
2 - eggs
1 1/3 - cups all-purpose flour
1 - tsp vanilla
1/4 - tsp salt
1 - cup Hershey Semi-sweet Chocolate chips or Mini-chips
One - Bowl Buttercream Frosting (recipe follows)
Heat oven to 350 degrees. Grease rectangular pan, 13 x 9 x 2" or
two square pans, 8 x 8 x 2". In medium bowl, combine cocoa and baking
soda. Blend in 1/3 cup melted butter. Add boiling water; stir until
mixture thickens. Stir in sugar, eggs and remaining 1/3 cup melted
butter; stir until smooth. Add flour, vanilla and salt; blend completely
Stir in chocolate chips. Pour into prepared pans. Bake 35 to 40 minutes
in rectangular pan, 30 to 35 minutes for square pans or until brownies
begin to pull away from sides of pan. Cool completely in pans; frost
with One-Bowl Buttercream Frosting. Cut into squares. Makes 3 dozen.
-End Recipe Export-
-Begin Recipe Export-
Title: Deep Dish Brownies
Keywords: Desrt1, Brownies
Source: DESSERT1.ZIP
3/4 - cup butter or margarine, melted
1/2 - tsp baking powder
1 1/2 - cups sugar
1/2 - tsp salt
1 - cup Hershey's Semisweet Chocolate Chips or Reese's Peanut Butter
Chips
1 1/2 - tsp vanilla extract
3 - eggs
3/4 - cup all-purpose flour
1/2 - cup Hershey's Cocoa
Heat oven to 350 degrees. Grease square pan, 8 x 8 x 2". In medium
bowl, blend melted butter, sugar and vanilla. Add eggs; beat well with
spoon. Combine flour, cocoa, baking powder and salt; gradually add to
egg mixture, beating until well blended. Stir in chips. Spread into
prepared pan. Bake 40 to 45 minutes or until brownies begin to pull
away from sides of pan. Cool completely. Cut into squares. Makes 16
brownies.
-End Recipe Export-
-Begin Recipe Export-
Title: Brownies and Cream with Hot Fudge Sauce
Keywords: Desrt1, Brownies
Source: DESSERT1.ZIP
1 - pkg microwave brownie mix
water and oil - according to package directions
3 - cups ice cream (such as caramel Swirl, Peppermint or flavor of
your choice)
Prepare and microwave brownie mix according to package directions.
Cool completely. If desired, frost brownies with included frosting.
Place ice cream in a microwave safe bowl. Microwave on 30 % (medium
low) 45 seconds or until it can be easily spread. Spread over brownies
in pan. Cover and freeze immediately.
To serve, remove from freezer and uncover. Microwave on 30 % for 1
minute. Cut and place servings on individual plates and drizzle Hot
Fudge Sauce over top. Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Hot Fudge Sauce
Keywords: Desrt1, Brownies, Desserts/sauce
Source: DESSERT1.ZIP
1 - 1 oz square unsweetened chocolate
2 - Tbsp butter or margarine
2/3 - cup sugar
1/4 - cup milk
1/2 - tsp vanilla
Place chocolate and butter in a 2 cup glass measure. Microwave on
70 % (medium high) 1 1/4 minutes. Stir until chocolate is completely
melted; blend in sugar. Stir in milk. Microwave on high 1 minute; stir
in vanilla. Refrigerate if not using immediately. Makes 1 cup.
-End Recipe Export-
-Begin Recipe Export-
Title: Brownie Mint Dessert
Keywords: Desrt1, Brownies, Desserts/misc, Mint, Desserts/alcohol
Source: DESSERT1.ZIP
1 - 21. 5 oz pkg fudge brownie mix
1/3 - cup plus 1 Tbsp water
2 - Tbsp vegetable oil
1 - egg
MINT TOPPING:
32 - large marshmallows
1/2 - cup milk
1 1/2 - cups chilled whipping cream
2 - Tbsp creme de menthe
1 - Tbsp white creme de cacao
Few drops green food color, if desired
For Brownies: Heat oven to 350 degrees. Grease bottom only of 13x9x2"
pan. Mix first 4 ingredients. Spread in pan. Bake 23 to 27 minutes; cool.
Spread with mint Topping. Garnish with grated semi-sweet chocolate, if
desired. Refrigerate at least 4 hours. Makes 15 servings.
FOR TOPPING: Heat marshmallows and milk in 2 qt saucepan over low
heat, stirring occasionally, until marshmallows are melted. Refrigerate
until thickened, stirring occasionally. Beat whipping cream in chilled
bowl until stiff. Stir marshmallow mixture until blended; stir in
liqueurs. Fold marshmallow mixture into chipped cream. Fold in food
color.
-End Recipe Export-
-Begin Recipe Export-
Title: Secret Center Ice Cream Mold
Keywords: Desrt1, Desserts/ice cream
Source: DESSERT1.ZIP
1 - cup finely chopped Caramel Delight cookies
1/3 - cup finely chopped pecans
1/2 - cup heavy cream, whipped
1 - pint butter pecan ice cream, softened
1 - pint chocolate ice cream, softened
Put a 5 cup mixing bowl in the freezer to chill. Take out ice
cream to soften in the refrigerator. Meanwhile, gently, fold chopped
cookies and pecans into whipped cream. Set aside.
Remove bowl from freezer and carefully, spoon butter pecan ice
cream over the entire surface of the bowl in a thick layer. Return
to freezer for about 15 minutes. Remove bowl and spoon chocolate
ice cream over butter pecan layer, leaving a hollow hole in the
middle. Return to freezer again for about 15 minutes. Finally, fill
the hollow with whipped cream mixture, smoothing it so the bowl
now has a flat, even top. Cover with aluminum foil and freeze
overnight.
When ready to serve, wrap bowl with a hot, wet towel for a few
minutes. Turn over and remove from bowl.
-End Recipe Export-
-Begin Recipe Export-
Title: Super Ice Cream Sundae
Keywords: Desrt1, Desserts/ice cream
Source: DESSERT1.ZIP
Ice cream, any flavor
Strawberry, Caramel or Butterscotch topping
Hot fudge topping, heated
Cool Whip whipped topping, thawed
For each serving, place scoops of ice cream in a sundae dish.
Serve with toppings. Top with whipped topping. Garnish with
shredded coconut, chopped nuts or sprinkle chips, if desired.
-End Recipe Export-
-Begin Recipe Export-
Title: Frozen Almond Cappuccino Mousse
Keywords: Desrt1, Desserts/frozen, Coffee, Mousse, Chocolate
Source: DESSERT1.ZIP
1/2 - cup sliced almonds
1 - whole egg
2 - eggs, separated
1/3 - cup sugar
3/4 - cup heavy cream
2 - Tbsp espresso or very strong coffee, cooled
1/4 - tsp EACH: vanilla and almond extract
1 - oz (1 square) unsweetened chocolate, melted
Lightly sweetened whipped cream, optional
4 - mint sprigs for garnish
Spread almonds in a single layer on a baking sheet. Bake @ 350
degrees for 5 to 8 minutes, stirring occasionally, until golden
brown. Cool. Set aside 1 Tbsp almond slices for garnish. Chop
remaining almonds, finely, in an electric blender; set aside.
Combine egg, egg yolks and all but 1 Tbsp sugar in a large
mixing bowl; beat with electric beaters on high speed over
simmering water until mixture is warm to the touch. Remove mixing
bowl from heat; continue to beat until mixture has doubled in
volume and cooled. Set aside. Beat heavy cream until soft peaks
form. Fold in espresso and extracts. Beat egg whites until frothy.
Beat in remaining 1 Tbsp sugar; continue beating until stiff
meringue forms. Gently, fold melted chocolate into egg yolk
mixture. Fold in whipped cream followed by meringue. Fold in ground
almonds. Be careful not to over fold. Spoon mousse mixture into 4
cappuccino cups (1 cup capacity each). Freeze until firm. Mousse
may be made ahead to this point. To serve, top with whipped cream,
if desired. Garnish with reserved almond slices and mint sprigs.
Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Egg Nog Glace
Keywords: Desrt1, Desserts/frozen, Ice cream, Desserts/alcohol
Source: DESSERT1.ZIP
4 - large egg yolks
3/4 - cup extra fine sugar
1 - cup half and half cream
1 - tsp ground nutmeg
1 - tsp vanilla extract
6 - Tbsp dark rum
2 - cups chilled heavy cream
Dash of salt
Beat the egg yolks, sugar, half and half cream, nutmeg and vanilla
extract in a bowl with an electric mixer. Set the bowl in a
saucepan of hot water. Beat the mixture until it is thickened and
roughly double in volume, about 10 minutes. Stir in the rum. Set the
bowl into a tray of ice cubes and continue beating until the
mixture is cold. Add the heavy cream and salt. Beat the mixture
well. Transfer the mixture to your ice cream machine and freeze
according to manufacturer's instructions. Makes one quart.
-End Recipe Export-
-Begin Recipe Export-
Title: Festive Almond Ice Cream Balls
Keywords: Desrt1, Desserts/ice cream, Desserts/alcohol, Raspberries
Source: DESSERT1.ZIP
2 - cups natural sliced almonds
1 1/2 - qt vanilla ice cream
2 - 12 oz pkg frozen raspberries
1/4 - cup sugar
2 - Tbsp cherry-flavored liqueur
Mint sprigs for garnish
Spread almonds in one layer on baking sheet. Bake @ 350 degrees for
5 minutes. Stir occasionally, until golden brown. Cool.
Shape ice cream balls into 6 large balls or 12 to 18 smaller balls.
Roll in toasted almonds; freeze until ready to use. Puree raspberries
in blender or food processor. Strain. Stir in sugar and liqueur. To serve,
spoon raspberry sauce onto plates. Top with ice cream balls; garnish with
mint sprigs. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Peach Parfaits Chantilly
Keywords: Desrt1, Desserts/ice cream, Peaches, Parfait
Source: DESSERT1.ZIP
1 - pt vanilla ice cream
1/2 - cup toasted, slivered almonds
1 - cup heavy cream, whipped
4 or 5 - medium sliced fresh peaches
Remove ice cream from freezer and let stand at room temperature until
soft enough to fold in whipped cream and toasted almonds. Refreeze until
almost frozen. Serve in parfait glasses with alternate layers of sliced
fresh peaches. Top with sprinkling of slivered almonds, if desired. Makes
8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Individual Baked Alaska
Keywords: Desrt1, Desserts/frozen, Desserts/ice cream
Source: DESSERT1.ZIP
6 - sponge short cake cups
6 - scoops ice cream, any flavor
4 - egg whites
Dash of cream of tartar
1/2 - cup sugar
Put scoop of ice cream into each shortcake cup. Put in freezer
while preparing meringue. Beat egg whites and cream of tartar until
frothy. Continue beating and slowly add sugar. Beat until stiff peaks
form. Remove ice cream cups from freezer. Cover completely with
meringue. Return to freezer. Just before serving, remove from freezer
and bake 2 to 3 minutes in preheated 500 degree oven. Serve with
delight!
-End Recipe Export-
-Begin Recipe Export-
Title: Grapefruit Almond Ambrosia
Keywords: Desrt1, Desserts/sauce, Pineapple, Desserts/alcohol
Source: DESSERT1.ZIP
1/2 - cup sugar
1 - cup fresh grapefruit sections
2 - Tbsp cornstarch
1 - cup diced fresh pineapple
1 - cup freshly squeezed orange juice
1 - cup freshly squeezed grapefruit juice
1/2 - cup Amaretto liqueur
1 - cup fresh orange sections
2 - Tbsp butter or margarine
In medium saucepan, combine sugar and cornstarch; stir in orange and
grapefruit juices. Stir over medium heat until mixture thickens and
boils. Cook 1 minute. Add remaining ingredients; heat and stir until
butter melts. Serve warm over ice cream, custard or pound cake. Makes 1
quart of topping.
-End Recipe Export-
-Begin Recipe Export-
Title: All American Parfait
Keywords: Desrt1, Desserts/ice cream, Parfait, Blueberries
Source: DESSERT1.ZIP
1 - pt strawberries
1/2 - cup crushed pineapple with juice
2 - Tbsp sugar
1 - pt vanilla ice cream
1 - pt blueberries
1/2 - cup sugar
2 - Tbsp cornstarch
Clean, hull and crush berries. Cook pineapple with sugar until sugar
is dissolved. Cool slightly and pour over berries. Cook blueberries
with cornstarch, 1/2 cup sugar and 1/2 cup water until thick. Cool.
Place some of the strawberry mixture in the bottom of a parfait
glass, add a layer of ice cream, then blueberry mixture and continue
layering. Top with whipped cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Sparkling Raspberries and Cream
Keywords: Desrt1, Desserts/frozen, Champagne, Sorbet, Desserts/alcohol
Keywords: Raspberries
Source: DESSERT1.ZIP
1 - pt Raspberry and Cream Sorbet and Cream
1 - 10 oz pkg frozen raspberries, thawed
1/2 - cup champagne (or sparkling light grape juice or ginger ale)
Mint leaves
Place a large scoop Sorbet and Cream in each of 4 champagne glasses.
Drain raspberries; reserve liquid. Blend 4 Tbsp raspberry juice with
champagne; pour around bottom of ice cream. Attractively, garnish with
raspberries and mint leaves. Serve immediately.
-End Recipe Export-
-Begin Recipe Export-
Title: Pound Cake Jubilee
Keywords: Desrt1, Desserts/ice cream
Source: DESSERT1.ZIP
1 - 21 oz can cherry pie filling
2 - scoops (6 Tbsp) Wyler's Strawberry Drink Mix
Vanilla ice cream
1 - pound cake
In small saucepan, combine pie filling and drink mix. Heat; stir
occasionally. Scoop ice cream onto cake slices. Top with sauce.
Makes 2 1/2 cups sauce.
-End Recipe Export-
-Begin Recipe Export-
Title: Peanut Butter Ice Cream
Keywords: Desrt1, Ice cream
Source: DESSERT1.ZIP
4 - cups heavy cream
1 - cup creamy peanut butter
6 - egg yolks
1 - cup granulated sugar
Over moderate heat, bring cream to just below boiling point. Stir
in peanut butter.
Beat egg yolks with sugar until thick and light in color. Whisking,
constantly, add a bit of hot cream to yolks. Quickly, pour this mixture
into remaining hot cream. Blend thoroughly. Cool to room temperature and
freeze according to instructions on your ice cream freezer. Makes about
1/2 gallon.
-End Recipe Export-
-Begin Recipe Export-
Title: Frozen Peanut Souffle
Keywords: Desrt1, Desserts/frozen, Souffle, Peanut butter
Source: DESSERT1.ZIP
4 - egg yolks
1 - cup sugar
1/4 - cup creamy peanut butter
1 - tsp vanilla extract
1 1/4 - cups heavy cream, well chilled
1/4 - cup chopped peanuts
In a double boiler, beat yolks and sugar until thick and light in
color.
In a saucepan over high heat, combine milk, peanut butter and vanilla.
Bring mixture just to the boil and gradually, whisking constantly, pour
it over egg yolks.
Over simmering water, cook custard, stirring constantly, until thick
enough to coat a spoon (6 to 8 minutes). Cool.
Whip cream to soft peak stage. Setting aside 1/4 cup whipped cream
for garnish, fold remaining cream into custard. Wrap aluminum foil
collar around an 1 quart souffle dish. Secure with tape or string.
Collar should come 3" above rim of dish. Pour in mixture and freeze
until firm (about 8 hours or overnight).
Decorate with rosettes of whipped cream and sprinkle with chopped
peanuts. Serves 6 to 8.
-End Recipe Export-
-Begin Recipe Export-
Title: Frozen Pina Colada Torte
Keywords: Desrt1, Desserts/frozen, Tortes, Coconut, Desserts/alcohol
Keywords: Pineapple
Source: DESSERT1.ZIP
1 - 7 oz pkg flaked coconut, toasted (about 2 2/3 cups), divided
1/4 - cup butter or margarine, melted
1 - 14 oz can sweetened condensed milk (not evaporated)
2/3 - cup cream of coconut
1/4 - cup light rum or 1/8 - tsp rum flavoring
1 - 20 oz can crushed pineapple, well drained, divided
2 - cups (1 pint) whipping cream, whipped
In small bowl, combine 2 cups coconut and margarine. Press firmly on
bottom of 9" springform pan. Line bottom of pan with parchment paper
for easy removal. Chill. In large bowl, combine sweetened condensed milk,
cream of coconut and rum; stir in 1 cup pineapple. Fold in whipped
cream. Pour half of mixture into prepared pan; sprinkle with 1/2 cup
coconut. Top with remaining cream of coconut mixture. Freeze 6 hours
or until firm. Garnish with remaining pineapple and coconut.
Serve on pineapple slices, if desired.
-End Recipe Export-
-Begin Recipe Export-
Title: Ice Cream Sundaes in a Shell
Keywords: Desrt1, Desserts/ice cream
Source: DESSERT1.ZIP
1 - pkg salad shells
1/4 - tsp cinnamon or 1 tsp cocoa
2 - Tbsp powdered sugar
1 - quart vanilla ice cream
TOPPING IDEAS:
Chopped peanuts
Chocolate sauce
Sliced bananas
Maraschino cherries
Crushed pineapple, drained
Whipped cream
Bake salad shells as directed on package. In small bowl, combine
powdered sugar and cinnamon. Sprinkle inside of each hot baked
salad shell with powdered sugar mixture; cool. Place each baked
shell on a serving plate. Scoop ice cream into each shell. Top with
desired toppings. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Frozen Yogurt Graham Squares
Keywords: Desrt1, Desserts/frozen, Yogurt
Source: DESSERT1.ZIP
1 - 6 oz can frozen concentrated orange juice, partially thawed
2 - 8 oz cartons plain yogurt
1/3 - cup honey
1 - tsp vanilla
18 - honey graham cracker halves
Line 8 x 8 x 2" baking pan with heavy duty aluminum foil leaving
1 1/2" collar around the edges. Combine orange juice, yogurt, honey and
vanilla in medium mixing bowl. Stir until smooth. Pour yogurt mixture
into pan. Cover mixture with a length of foil the size of the pan and
foil collar. Press out air from center towards sides. Fold cover and
collar together, sealing tightly. Freeze until firm. To serve, cut frozen
mixture into approximately 2 1/2" squares to fit between 2 graham
cracker halves. This makes about 9 frozen sandwich snacks.
-End Recipe Export-
-Begin Recipe Export-
Title: Yogurt Popsicles
Keywords: Desrt1, Desserts/frozen, Popsicles
Source: DESSERT1.ZIP
2 - cups unflavored yogurt
1 - 6 oz can frozen orange juice concentrate, thawed
1 - tsp vanilla extract
Combine yogurt, orange juice concentrate and vanilla in blender
container. Blend until smooth. Pour into popsicle molds and freeze
until firm. Unmold onto serving platter. If you don't have popsicle
molds, use your imagination. Try cookie cut outs or ice cube trays.
-End Recipe Export-
-Begin Recipe Export-
Title: Festive Bombe
Keywords: Desrt1, Desserts/frozen, Desserts/ice cream
Source: DESSERT1.ZIP
1 - 12 oz package vanilla wafers, finely rolled
(about 3 1/4 cups crumbs)
1- cup Baker's Angel Flake coconut
1/2 - cup margarine, melted
1 - 3 3/8 oz package pistachio flavor instant pudding filling
2 - cups milk
1 - cup heavy cream, whipped
1 - qt strawberry ice cream, slightly softened
Combine crumbs, coconut and margarine; press against bottom and
sides of a 2 1/2 quart bowl lined with Saran Wrap. Place in
freezer 10 minutes. Prepare pudding according to package
directions, using 2 cups milk; fold in whipping cream. Press an
even layer of ice cream against crumb layer; spoon in pudding
mixture; freeze overnight. Unmold; remove Saran Wrap. Let stand at
room temperature 15 to 20 minutes before slicing. Serves 16.
-End Recipe Export-
-Begin Recipe Export-
Title: Strawberry Sauce
Keywords: Desrt1, Desserts/sauce, Desserts/alcohol
Source: DESSERT1.ZIP
1 - qt strawberries
3 - Tbsp sugar
2 - Tbsp cornstarch
1 - Tbsp orange liqueur or Grand Marnier
Hull strawberries and wash them. Combine sugar and cornstarch
in a saucepan. Stir to mix completely. Slice strawberries into
saucepan. Set aside for 20 minutes, stirring occasionally. Add
the liqueur. Heat over medium flame until the mixture boils,
stirring occasionally. Remove from heat. Serve over popovers,
ice cream, waffles, pancakes, angel food cake or pound cake.
-End Recipe Export-
-Begin Recipe Export-
Title: Bing Delight
Keywords: Desrt1, Desserts/frozen, Desserts/ice cream, Cherries
Source: DESSERT1.ZIP
1 - pkg black cherry flavored gelatin
1 - cup Bing cherries, pitted
1 - qt vanilla ice cream, softened
1 1/4 - cups vanilla wafer crumbs
6 - Tbsp melted butter
1 - cup powdered sugar
2 - Tbsp pureed cherries
2 - cups whipped cream
12 - whole Bing cherries with stems
Prepare gelatin as directed. Stir in 1 cup cherries. Pour into 9" cake
pan; chill until firm.
Mold ice cream into 9" cake pan; freeze until firm. Combine cookie
crumbs and butter. Stir until all crumbs are moistened. Divide into three
equal amounts. Just before serving, assemble cake:Spread 1/3 of crumb
mixture on serving platter. Unmold gelatin; place on crumbs. Sprinkle 1/3
of crumb mixture on top of gelatin. Unmold ice cream and place on crumb
topped gelatin. Spread remaining crumbs on top of ice cream. Combine
sugar and pureed cherries; stir until smooth. Pour over layer of crumbs.
Frost sides of cake with whipped cream. Score top of cake to indicate
serving pieces. Top each piece with a small dollop of whipping cream and
a whole Bing cherry. Serves 12.
-End Recipe Export-
-Begin Recipe Export-
Title: Peppermint Ice Cream Dessert
Keywords: Desrt1, Desserts/frozen, Desserts/ice cream, Mint, Chocolate
Source: DESSERT1.ZIP
1-Kool Whip (8 oz)
1-pkg German Sweet Chocolate
2-sticks margarine
1-can Carnation evaporated milk (small can-2/3 cup)
2/3-cup sugar
1-pkg Nabisco chocolate wafers
1/2 -gal peppermint ice cream (Mullers preferred)
1-tsp vanilla
Crush chocolate cookies and add to first melted margarine. Pat into
9 x 13 pan. Chill. In sauce pan, place German Chocolate first,
also sugar and milk. Bring to boil. Cook 4 minutes over low heat,
add vanilla. Chill 45 minutes or until cool. Slice ice cream into
even slabs and place over chocolate. crumbs. Pour chocolate
mixture over the top of ice cream. Spread Kool Whip over this and
garnish with nuts or shaved chocolate. Place in freezer until ready
to serve. Makes 12 to 15 servings. Colorful at Christmas time.
-End Recipe Export-
-Begin Recipe Export-
Title: Frozen Passion
Keywords: Desrt1, Desserts/frozen, Ice cream
Source: DESSERT1.ZIP
2 - 14 oz cans Sweetened condensed milk (not evaporated milk)
1 - 2 liter bottle or 5 - 12 oz cans carbonated beverage, any flavor
In ice cream freezer container, combine ingredients; mix well.
Freeze according to manufacturer's instructions. Store leftovers
in freezer.
-End Recipe Export-
-Begin Recipe Export-
Title: Passion Shakes
Keywords: Desrt1, Desserts/frozen, Shakes, Ice cream
Source: DESSERT1.ZIP
In blender container, combine 1/2 can sweetened condensed milk,
1 - 12 oz can or 1 1/2 cups carbonated beverage and 3 cups ice.
Blend until smooth. Repeat if desired. Freeze. Makes about 1 quart.
-End Recipe Export-
-Begin Recipe Export-
Title: Floating Islands with Sugared Almonds
Keywords: Desrt1, Desserts/misc, Desserts/special
Source: DESSERT1.ZIP
1 1/2 - cups milk
3 - eggs, separated
1/4 - cup sugar
2 - tsp cornstarch
1 - tsp vanilla extract
Pinch of salt
2 - Tbsp powdered sugar
1/4 - cup sugared almonds
Put milk into a 4 cup glass measure. Microwave on high 2 to 3
minutes or until hot but not boiling. In a small mixing bowl,
beat together egg yolks, sugar and cornstarch. Using a wire whisk,
blend egg mixture into hot milk. Microwave on 50% (medium) 1
minute; whisk. Repeat until mixture thickens. Do not allow mixture
to boil because it will curdle. Stir in vanilla extract; cool
and refrigerate.
Place waxed paper on a round tray or plate; set aside. Beat egg
whites with salt until stiff. Beat in powdered sugar. Crush 5
sugared almonds and fold them into beaten egg whites. Make 12
oval mounds of egg whites on prepared tray or plate.
Note:If oven is small, make two batches of mounds. Microwave on
high 1 minute (or 40 seconds for each of two small batches).
To serve, divide custard among four plates and arrange three
"floating islands" of egg whites on top of each. Decorate with
remaining almonds. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Caramel Orange Fondue
Keywords: Desrt1, Desserts/sauce, Fondue
Source: DESSERT1.ZIP
1 - 14 oz bag caramel candy
1/3 - cup orange juice
1/4 - tsp grated orange rind
Marshmallows
Pound cake, cut into cubes
Assortment of fruit
Shredded coconut
Chopped nuts
Microwave caramel candy, juice and rind in medium bowl on
high for 3 minutes; stir. Continue microwaving 30 seconds to 1
minute or until sauce is smooth, stirring every 30 seconds.
Pour into a fondue pot; keep warm while serving. Dip cake and
fruit or marshmallows into sauce and then into coconut or nuts.
Makes 1 1/3 cups.
-End Recipe Export-
-Begin Recipe Export-
Title: Heavenly Food
Keywords: Desrt1, Desserts/cake, Cakes/fruit
Source: DESSERT1.ZIP
2 - eggs, beaten lightly
1 - cup sugar
1 - cup dates
1 - cup English walnuts
2 - Tbsp flour
2 - tsp baking powder
Combine all ingredients. Bake in a large pan in a rather cool
oven until cake falls. Serve with whipped cream topping.
-End Recipe Export-
-Begin Recipe Export-
Title: Fruit Whip
Keywords: Desrt1, Desserts/pudding
Source: DESSERT1.ZIP
1 - 4 serving size pkg Jello gelatin, any flavor
1 - cup boiling water
1/2 - cup cold water
2 - cups cold milk
1 - 4 serving size pkg Jello vanilla flavor Instant Pudding and
Pie Filling
Dissolve gelatin in boiling water. Stir in cold water. Pour milk
into a small mixing bowl. Add pudding mix. Beat with wire whisk
until well blended, about 1 minute. Set bowl of gelatin in a larger
bowl of ice and water. Stir until slightly thickened. Then whip
with an electric mixer until fluffy, thick and double in volume.
Blend pudding into whipped gelatin. Pour into a serving bowl or
individual dishes. (Do not mold. ) Chill until set. Makes 6 to 8
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Maple Rice Custard
Keywords: Desrt1, Desserts/custard, Custard
Source: DESSERT1.ZIP
3/4 - cup dry rice or long grain rice
1 - 3 oz pkg egg custard mix
3 - cups milk
1 - egg yolk
2 - Tbsp sugar
1/4 - tsp nutmeg
Maple syrup
Combine rice, custard mix, milk, egg yolk, sugar and nutmeg in a
saucepan. Bring to a boil, stirring constantly. Cover; remove from
heat. Let stand 5 minutes.
Meanwhile, pour 1 Tbsp of maple syrup into each of 6 custard
cups. Pour custard over syrup. Chill until set. Just before serving
invert cups and unmold onto dessert plates. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Yogurt Fruit Whip
Keywords: Desrt1, Desserts/misc, Mousse, Strawberries, Desserts/alcohol
Source: DESSERT1.ZIP
2 - Tbsp unflavored gelatin (2 packages)
2/3 - cup water
1 - 20 oz pkg frozen strawberries, thawed
1/4 - cup sugar
Juice of one orange
3 - Tbsp orange liqueur
1 - cup low fat yogurt
4 - egg whites
Soften gelatin in water as directed on package. Transfer to a
blender or food processor with strawberries, sugar, orange juice
and orange liqueur. Blend until smooth. Transfer to a mixing bowl
and stir in yogurt. Beat egg whites until stiff. Fold into
strawberry mixture. Pour into 5 or 6 parfait glasses. Chill until
firm. Serves 5 to 6.
-End Recipe Export-
-Begin Recipe Export-
Title: Frozen Strawberry Dessert
Keywords: Desrt1, Desserts/frozen, Strawberries
Source: DESSERT1.ZIP
2 - 10 oz pkg frozen strawberries, partially thawed
1 - Tbsp lemon juice
2 - egg whites
1 - cup sugar
2 - cups whipping cream
1 - tsp vanilla extract
Butter Crunch Crust (See below)
In large mixing bowl, beat strawberries, lemon juice, egg
whites and sugar together until peaks form.
In separate bowl, beat cream with vanilla until stiff. Fold
into strawberry mixture. Pour over cooled Butter Crunch Crust.
Cover and freeze overnight. To serve, cut into squares. Makes
12 to 15 servings.
BUTTER CRUNCH CRUST:
1/2 - cup margarine
1/4 - cup brown sugar, packed
1 - cup flour
1/2 - cup chopped nuts
Combine margarine, brown sugar and flour. Mix until it crumbles.
Add nuts. Press into 13 x 9" baking dish. Bake @ 400 degrees for
12 minutes. Cool before adding filling.
-End Recipe Export-
-Begin Recipe Export-
Title: Pumpkin Mousse
Keywords: Desrt1, Desserts/mousse, Mousse, Oranges
Source: DESSERT1.ZIP
2 - oranges
1 - envelope unflavored gelatin
1/4 - cup boiling water
1/2 - cup sugar
1 - Tbsp finely chopped crystallized ginger
1/4 - tsp ground nutmeg
1 - cup pumpkin puree, canned or fresh
4 - egg whites
1/8 - tsp cream of tartar
Grate enough orange peel to equal 2 tsp; reserve 1 tsp for
the mousse and 1 tsp for the orange cream (recipe follows).
Squeeze oranges to measure 1/2 cup juice. Place juice in medium
bowl; sprinkle gelatin over juice. Allow to soften for 5 minutes.
Pour in boiling water and stir to dissolve the gelatin. Stir
in the sugar, 1 tsp grated orange peel, ginger and nutmeg. Stir
in pumpkin puree. Refrigerate mixture about 30 to 45 minutes or
until it starts to gel, stirring occasionally.
In large bowl, beat egg whites with cream of tartar until
stiff peaks form. Whisk pumpkin mixture vigorously for 15 seconds
Stir in about 1/3 of the egg whites and combine thoroughly, then
fold in remaining egg whites. Pour into dessert glasses. Chill at
least 1 hour until set. Serve with orange cream (optional). Serves
6 to 8.
-End Recipe Export-
-Begin Recipe Export-
Title: Orange Cream
Keywords: Desrt1, Desserts/mousse, Mousse, Desserts/sauce
Source: DESSERT1.ZIP
1/2 - cup heavy cream
1 - tsp sugar
1 - tsp grated fresh orange peel
Whip cream with sugar; fold in reserved orange peel. Garnish
each Pumpkin Mousse with a dollop of orange cream. Makes about
3/4 cup.
-End Recipe Export-
-Begin Recipe Export-
Title: Eggnog Macaroon Cream with Raspberry Sauce
Keywords: Desrt1, Desserts/misc
Source: DESSERT1.ZIP
2 - envelopes unflavored gelatin
2 1/2 - cups dairy eggnog
1/2 - cup sugar
1 - cup dairy sour cream
1 - Tbsp rum extract
1 1/2 - cups whipping cream, whipped
1 - cup (about 7) macaroon cookie pieces
RASPBERRY SAUCE:
1 - 10 oz pkg frozen raspberries, thawed
2 - tsp cornstarch
Soften gelatin in 1 cup eggnog; stir over low heat until
dissolved. Add sugar; stir until dissolved. Blend in remaining
eggnog, sour cream and rum extract. Chill until thickened but not
set. Fold whipped cream and cookies into eggnog mixture. Pour into
lightly oiled 2 quart mold or 8 individual molds; chill until firm
Remove from molds and serve with Raspberry Sauce.
RASPBERRY SAUCE:
Drain raspberries, reserving syrup. Combine juice and cornstarch
in a saucepan. Bring to a boil over medium heat, stirring
constantly. Boil 1 minute or until thickened, stirring constantly.
Cool. Stir in raspberries; chill. Makes 10 to 12 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Cosmopolitan Mousse
Keywords: Desrt1, Desserts/mousse, Mousse
Source: DESSERT1.ZIP
1/2 - cup milk
1 - cup vanilla milk chips
1 - tsp vanilla extract
2 - egg whites
1 - Tbsp sugar
1 - cup chilled whipping cream
In a small microwave safe bowl, place milk; microwave on high
one minute or until hot. Add vanilla milk chips; whisk until
smooth. Stir in vanilla extract; cool to room temperature. In
a small mixing bowl, beat egg whites until foamy. Add sugar. Beat
just until stiff peaks form. Gradually, fold in vanilla mixture.
Beat whipping cream until stiff and well blended. Spoon into
dessert dishes. Chill several hours. Garnish as desired. Serves 6.
-End Recipe Export-
-Begin Recipe Export-
Title: Chocolate Supreme with Pistachio Cream
Keywords: Desrt1, Desserts/mousse, Mousse, Pistachio, Desserts/alcohol
Source: DESSERT1.ZIP
4 - egg yolks
1 - cup confectioners' sugar
3 - 1 oz squares unsweetened chocolate
1/3 - cup butter
1/4 - cup cocoa
1 - cup heavy cream, whipped
Thin slices of chocolate or pound cake
1/4 - cup Tia Maria or Kahlua coffee liqueur
Sweetened whipped cream
1/4 - cup finely chopped pistachio nuts
Line a 9 x 3 x 5" loaf pan with plastic or parchment paper; set
aside. In a medium mixing bowl, combine egg yolks and sugar with a
wire whisk. Place chocolate in a 1 cup measure. Microwave on 50 %
(medium) 2 to 3 minutes or until chocolate melts. Whisk melted
chocolate into egg mixture.
Put butter into same glass measure. Microwave on medium for 1
minute or until softened. Stir in cocoa and whisk into chocolate
mixture. Fold in whipped cream. Pour half of the mixture into
prepared loaf pan. Cover with a layer of cake and pour coffee
liqueur, evenly, over cake so that it soaks into cake. Place
remaining mixture on top and smooth down. Refrigerate at least
two hours.
Combine nuts with whipped cream. let stand in refrigerator 30
minutes before using. Slice Chocolate Supreme and garnish with
whipping cream. Decorate with additional pistachio nuts, if
desired. Makes 6 to 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Maple Mousse
Keywords: Desrt1, Desserts/mousse, Mousse
Source: DESSERT1.ZIP
1 - cup pure maple syrup
4 - egg yolks
1/8 - tsp salt
2 - cups undiluted evaporated milk
Boil maple syrup 5 minutes. Remove from heat. Immediately, pour
very slowly over egg yolks that have been beaten until thick
with the salt, beating briskly and constantly. Cool. Whip the
evaporated milk. When cold, fold in whipped milk. Freeze in mold
or refrigerator tray for 3 1/2 hours. Makes 1 quart.
-End Recipe Export-
-Begin Recipe Export-
Title: Burnt Creme
Keywords: Desrt1, Desserts/misc, Puddings, Custard
Source: DESSERT1.ZIP
1 - pint whipping cream
4 - egg yolks
1/2 - cup sugar
1 - tsp vanilla extract
Granulated sugar for topping
Preheat oven to 350 degrees. heat cream over low heat until
bubbles form around edges. Beat egg yolks and sugar until
thickened. Stir in vanilla extract. Pour into six 6 oz custard
cups. Place in baking pan with 1/2" water in bottom. Bake until
set, about 45 minutes. Remove and refrigerate until chilled.
Sprinkle each with 4 teaspoons granulated sugar. Place on top
rack under broiler and broil until topping is medium brown. Chill
before serving. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Real Butterscotch Tart
Keywords: Desrt1, Desserts/sauce, Tarts
Source: DESSERT1.ZIP
3 - cups light brown sugar
9 - Tbsp flour
1 - tsp vanilla extract
3 - cups milk or half and half cream
4 - egg yolks
Mix flour and sugar. Add milk with beaten egg yolks. Cook in a
double boiler until thick. Add vanilla extract and cool. Use
individual tart shells for mixture as it is still quite liquid.
Top with meringue or commercial whipped cream. Use the egg whites
for the meringue.
Mix egg whites with sugar and beat well. Pile on tart shells.
Brown in a 300 degree oven until well colored.
-End Recipe Export-
-Begin Recipe Export-
Title: Chestnut Puree - Sweetened
Keywords: Desrt1, Desserts/misc, Basics
Source: DESSERT1.ZIP
2 - lb chestnuts
1 - cup milk
1/2 - cup water
1 - cup forged sugar
1 - cup whipping cream
1/2 - cup confectioners sugar
Cherry brandy
Slit nuts on flat side. Pour into a pan of boiling water for 20
minutes; drain. Cool. Shell and peel skin. Combine milk with sugar
and peeled chestnuts. Simmer, covered, for 20 to 30 minutes, until
nuts are tender. Drain and put into grinder. Chill. Blend. To serve,
combine chestnuts, whipped cream, confectioners sugar and cherry
brandy. Serves 6 to 8.
-End Recipe Export-
-Begin Recipe Export-
Title: Quick Chocolate Mousse
Keywords: Desrt1, Desserts/mousse, Mousse, Chocolate, Coffee
Keywords: Desserts/alcohol
Source: DESSERT1.ZIP
1 - 6 oz pkg semi-sweet chocolate chips
2 - eggs
3 - Tbsp very strong hot coffee
2 - Tbsp Kahlua
3/4 - cup scalded milk
Garnish: sweetened whipped cream
In container of food processor or blender, place chocolate chips,
hot coffee, Kahlua and scaled milk and process until very smooth.
Pour into 6 ramekins or 8 pots de creme dishes or 1 large 1 1/2 qt
dish. Chill 6 hours or overnight. Serve chilled with sweetened whipped
cream. Serves 6 to 8.
-End Recipe Export-
-Begin Recipe Export-
Title: Fabrizio's Chocolate Mousse
Keywords: Desrt1, Desserts/mousse, Mousse, Chocolate, Coffee
Keywords: Desserts/alcohol
Source: DESSERT1.ZIP
2 - squares semi-sweet chocolate
1 - Tbsp strong coffee
1 - Tbsp liqueur of choice or orange juice
1 - egg white
1/8 - tsp cream of tartar
Melt chocolate in double boiler with coffee; remove from heat. Add
liqueur. Beat egg white with cream of tartar until stiff but not dry.
Fold gently into chocolate mixture. Refrigerate for at least two hours
-End Recipe Export-
-Begin Recipe Export-
Title: Kenny Rogers Pecan Squares
Keywords: Desrt1, Cookies/bar, Pecans
Source: DESSERT1.ZIP
CRUST:
2/3 - cup powdered sugar
2 - cups all-purpose flour
1 - cup butter or margarine, softened
TOPPING:
2/3 - cup butter or margarine, melted and cooled
1/2 - cup honey
3 - Tbsp whipping cream
1/2 - cup packed brown sugar
3 1/2 - cups pecans, coarsely chopped
Crust: Preheat oven to 350 degrees. Grease 13 x 9" baking pan. Sift
powdered sugar and flour into bowl. Cut in butter until fine crumbs
form. Pat mixture evenly over bottom of prepared pan. Bake @ 350
degrees 20 minutes. Remove pan from oven.
Topping: Combine butter, honey, whipping cream and brown sugar in
bowl. Stir until well blended. Stir in pecans. Spread topping evenly
over baked crust. Return to oven for 25 minutes. Remove pan to wire
rack; let cool completely before cutting into squares. Makes 36 squares.
-End Recipe Export-
-Begin Recipe Export-
Title: English Butter Toffee Bars
Keywords: Desrt1, Cookies/bar, Toffee
Source: DESSERT1.ZIP
24 - squares saltines with unsalted tops
1 - 6 oz pkg semi-sweet chocolate morsels (1 cup)
1 - cup (2 sticks) butter
1 - cup firmly packed light brown sugar
1/2 - tsp vanilla
Pecan halves
Preheat oven to 375 degrees. Butter a 13 x 9" baking pan. Arrange
saltines right side up in a single layer on bottom of pan. Melt
butter and sugar in a medium sized saucepan over medium heat. Bring
to a boil; boil 3 minutes, stirring occasionally. Remove from heat.
Stir in vanilla. Pour over crackers; spread evenly with spatula. Bake
5 minutes (if crackers shift, rearrange with fork). Cool in pan on
rack 10 minutes or just until top is set; sprinkle with chocolate.
Let stand about 5 minutes until chocolate becomes shiny and soft,
then spread evenly over top. Cool completely. Cut in 2 x 1" bars.
Place a pecan half on each piece. Store, covered, in refrigerator.
Makes 54 bars.
-End Recipe Export-
-Begin Recipe Export-
Title: Rich Chocolate Mousse
Keywords: Desrt1, Desserts/mousse, Mousse, Chocolate
Source: DESSERT1.ZIP
1/4 - lb sweet chocolate
1 - cup heavy cream
2 - oz bitter chocolate
1/4 - cup sugar
3 - large eggs, separated
2 - Tbsp water
Whipped cream for garnish
Cut the chocolate into 1/2" pieces and place in a small saucepan.
Set the pan into a skillet containing water that is hot but not
boiling. Let melt over low heat, stirring occasionally.
Meanwhile, put the egg yolks in heavy saucepan. Add the water. Over
very low heat, beat vigorously with a wire whisk. A heat-diffuser can
be useful here in ensuring that the egg yolks do not cook. Beat the
yolks until they thicken; the finished consistency should be that of
a thin custard, such as a sabayon.
Remove the egg yolks from the heat and add to melted chocolate,
stirring to blend thoroughly with a rubber spatula. Let cool
briefly.
Whip the cream until stiff, adding 2 Tbsp of the sugar toward the
end of the whipping. Fold the cream into the chocolate mixture.
Using and electric mixer, beat the egg whites at medium speed until
soft peaks start to form. Beat in the remaining sugar, 1 Tbsp at a
time, and continue beating, at high speed, until stiff. Be careful not
to overbeat, which will cause the whites to break down.
Fold the whites into chocolate mixture quickly and
thoroughly, using
a rubber spatula and turning the bowl all the while.
Spoon the mousse into individual serving glasses and chill. Just
before serving, garnish with whipped cream. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Pumpkin Bars - 1
Keywords: Desrt1, Cookies/bar
Source: DESSERT1.ZIP
4 - eggs
1 1/2 - cups sugar
1 - cup vegetable oil
1 - 16 oz can pumpkin
2 - cups flour
2 - tsp baking powder
2 - tsp cinnamon
1 - tsp salt
1 - tsp baking soda
FROSTING:
1 - 3 oz pkgcream cheese, softened
1/2 - cup butter, softened
1 - tsp vanilla
2 - cups powdered sugar
In large mixer bowl, beat together eggs, sugar, oil and pumpkin
until light and fluffy. Stir together flour, baking powder,
cinnamon, salt and baking soda. Add to pumpkin mixture; mix
thoroughly. Spread in ungreased 15 x 10" pan. Bake @ 350 degrees 25
to 30 minutes. Cool and frost. Makes 40 pieces.
Frosting: Cream together cream cheese and butter; stir in vanilla.
Add powdered sugar a little at a time, beating well until mixture is
smooth. Spread on bars.
-End Recipe Export-
-Begin Recipe Export-
Title: Pillsbury Pastry Pockets - Dessert/Sweet Combinations
Keywords: Desrt1, Desserts/misc
Source: DESSERT1.ZIP
Heat oven to 375 degrees. Unroll dough; separate into 4 squares. Place
dough squares on ungreased cookie sheet. Stretch slightly to shape
squares. Fold your dessert pockets in triangles. Place about 1/3 cup
desired filling on the diagonal half of each square. Stuff with:
Chopped apple, raisins, brown sugar, cinnamon. Sprinkle tops with
cinnamon sugar before baking.
Ricotta cheese with sugar to taste, fresh berries. Dust tops of baked
pockets with powdered sugar.
Canned fruit pie filling (1/4 cup per pocket)
Canned peaches (well drained), chopped nuts, cinnamon. Top baked pockets
with whipped topping, if desired.
Canned chunk pineapple (well drained), brown sugar, chopped nuts.
Chopped pear, chopped nuts, brown sugar, nutmeg.
Sliced banana, chocolate chips, coconut.
-End Recipe Export-
-Begin Recipe Export-
Title: One-Bowl Buttercream Frosting
Keywords: Desrt1, Desserts/frosting, Frostings
Source: DESSERT1.ZIP
6 Tbsp butter, softened
1/2 - cup Hershey Cocoa
2 2/3 - cups confectioners' sugar
1/3 - cup milk
1 - tsp vanilla
In small mixer bowl, cream butter. Add cocoa and confectioners'
sugar alternately with milk; beat to spreading consistency (additional
milk may be needed). Blend in vanilla. Makes 2 cups frosting.
-End Recipe Export-
-Begin Recipe Export-
Title: Brazilian Almond Cream Dessert (Tabefe)
Keywords: Desrt1, Desserts/misc, Desserts/alcohol
Source: DESSERT1.ZIP
6 - egg yolks
1/2 - cup sugar
2 - cups whole milk
2 - Tbsp(or more) port wine
1/4 - cup blanched almonds, chopped
Cinnamon
Beat egg yolks 2 minutes in heavy-bottom, non-aluminum 2 qt
saucepan. Add sugar; beat 2 more minutes. Slowly, blend in milk. Stir
constantly over low heat until steam appears, about 6 minutes.
Add wine. Stir just until mixture reaches a boil. Remove from heat
immediately; stir in almonds. Cool to room temperature. Stir. Cover;
refrigerate at least 4 hours. Serve in mousse cups or champagne
glasses. Just before serving, garnish each portion with a good
sprinkling of powdered cinnamon. Makes 6 - 1/2 cup servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Pumpkin Bars - 2
Keywords: Desrt1, Cookies/bar
Source: DESSERT1.ZIP
2 - cups sugar
2 - cups flour
2 - tsp baking powder
1 - tsp baking soda
1/4 - tsp salt
2 - tsp cinnamon
1 - tsp pumpkin pie seasoning
1 - cup chopped nuts, optional
1 - 16 oz can solid pumpkin
4 - eggs
1 - cup oil
Mix first eight ingredients. Add next three and mix well. Pour into
a 15 x 10" pan, which has been greased and lightly floured. Bake @ 350
degrees for 25 minutes.
Cream Cheese Frosting: Cream 3 oz cream cheese and 3/4 stick butter.
Add 1 lb powdered sugar and mix. Add 1 tsp vanilla and 2 Tbsp milk.
Beat well. It may be necessary to add more milk to make frosting
spreading consistency. Spread on cooled pumpkin bars.
-End Recipe Export-
-Begin Recipe Export-
Title: Eggnog Cream Puffs
Keywords: Desrt1, Desserts/misc, Cream puffs, Chocolate, Desserts/alcohol
Source: DESSERT1.ZIP
24 - small cream puffs, 2 1/2 to 3" in diameter
1 - tsp vanilla
1/4 - cup cold water
2 - envelopes (2 Tbsp) unflavored gelatin
1 - cup whipped cream
1/4 - cup chopped candied red cherries
6 - squares German sweet chocolate, finely chopped
2 1/2 - cups eggnog
2 - Tbsp rum or 1 tsp rum extract
Soften gelatin in water. Heat 1 cup eggnog over low heat to
simmering point; add gelatin and stir until dissolved. Remove from
heat; add remaining 1 1/2 cups eggnog, rum and vanilla. Chill until
partially set. Whip cream until stiff; fold in eggnog mixture. Fold
in cherries and chocolate. Chill until mixture mounds when dropped
from a spoon. To serve, split cream puffs and fill with eggnog
mixture. Garnish as desired. Makes 24 cream puffs.
-End Recipe Export-
-Begin Recipe Export-
Title: Pumpkin Pie Squares
Keywords: Desrt1, Desserts/misc
Source: DESSERT1.ZIP
3/4 - cup flour
3/4 - cup rolled oats
1 - cup chopped nuts
3/4 - cup butter or margarine, softened
1 - 4 serving size pkg butterscotch pudding and pie filling mix
1 - cup coconut
1 1/2 to 2 - tsp pumpkin pie spice
1 - 16 oz can pumpkin (2 cups)
1 - 14 oz can sweetened condensed milk
2 - eggs
Preheat oven to 350 degrees. Lightly spoon flour into measuring cup;
level off. In large bowl, combine first 5 ingredients; blend well. Press
in ungreased 13 x 9" pan. In same bowl, combine remaining ingredients;
blend well. Pour over crust. Bake 35 to 50 minutes until knife inserted
in center comes out clean. Cool. Cut into squares. Serve topped with
whipped cream or ice cream. Refrigerate leftovers. Makes 12 to 15
squares.
-End Recipe Export-
-Begin Recipe Export-
Title: Butter Pecan Dream
Keywords: Desrt1, Desserts/misc, Pecans
Source: DESSERT1.ZIP
FIRST LAYER:
1 - stick margarine
1/4 - tsp salt
1/2 - cup pecan nuts, chopped
Mix and put in 9 x 13" pan. Bake about 15 minutes, until brown.
SECOND LAYER:
8 - oz cream cheese
1 - cup powdered sugar
1/2 - large carton Cool Whip topping
Beat cheese, gradually add powdered sugar. Beat well, add Cool Whip
and put on top of crust.
THIRD LAYER:
2 - boxes Butter Pecan Instant Pudding
3 - cup milk
Beat well, put on top of second layer.
FOURTH LAYER:
1/4 - cup chopped pecans
1 - crushed Heath Toffee Candy Bar
Cover with rest of Cool Whip. Sprinkle with chopped pecan and
crushed candy on top.
-End Recipe Export-
-Begin Recipe Export-
Title: Hot Apple Cake with Caramel Pecan Sauce
Keywords: Desrt1, Cakes/fruit, Desserts/cake, Apples, Desserts/alcohol
Source: DESSERT1.ZIP
1/2 - lb (2 sticks) butter, at room temperature
1 - cup sugar
2 - large eggs, at room temperature
1 1/2 - cups all-purpose flour
1/4 - tsp ground nutmeg
1 1/2 - tsp ground cinnamon
1 - tsp baking soda
1/4 - tsp salt
3 - medium size tart apples, peeled, cored and finely chopped
3/4 - cup chopped pecans
1 - tsp vanilla
1 - Tbsp brandy
Preheat oven to 350 degrees. Grease 9 x 9 x 2" cake pan and set aside.
Beat butter and sugar in large bowl with mixer on high speed until
light and fluffy, about 2 minutes. Beat in eggs on low speed, one at a time.
Add flour, spices, baking soda and salt. Mix in apples, nuts, vanilla and
brandy.
Spoon batter in prepared pan. Bake @ 350 degrees for 35 to 45 minutes
until top is golden. Cool and serve with sauce.
-End Recipe Export-
-Begin Recipe Export-
Title: Caramel Pecan Sauce
Keywords: Desrt1, Desserts/sauce, Cakes/fruit, Pecans
Source: DESSERT1.ZIP
4 - Tbsp butter
1/2 - cup pecan halves
1 - cup dark brown sugar
1 - cup whipping cream
Melt butter in medium saucepan. Add nuts. Cook, stirring constantly,
over moderately high heat until nuts are toasted and butter is
lightly browned. Add sugar and cream, stirring constantly, until sauce
boils and sugar dissolves. Remove from heat and serve on cake. Serves
6 to 8.
-End Recipe Export-
-Begin Recipe Export-
Title: Peppermint Cream in Chocolate Shells
Keywords: Desrt1, Desserts/misc, Mint, Chocolate
Source: DESSERT1.ZIP
8 - oz bar milk chocolate, broken into pieces
2 - Tbsp shortening
1 - envelope unflavored gelatin
1/2 - cup cold water
1/2 - cup cold milk
1/2 - cup sugar
1/4 - tsp peppermint extract
1 - cup whipping cream, whipped
Green food coloring
Line 9 muffin cups with foil or paper baking cups. In small saucepan
over low heat, melt chocolate and shortening, stirring until smooth.
Remove from heat. Using small pastry brush or teaspoon, brush thin layer
of chocolate evenly over bottom and up sides of each foil cup. Place in
freezer until firm, about 5 minutes. Repeat coating process, using
remaining chocolate. Place in freezer until firm, about 10 to 20 minutes.
Remove foil cups from chocolate shells; place in refrigerator while
preparing filling.
In small saucepan, combine gelatin and water. Let stand 1 minute. Cook
over medium heat, stirring constantly, until dissolved. Remove from heat.
Stir in milk, sugar and peppermint extract. Cover; refrigerate until
mixture is cool and slightly thickened, about 45 to 50 minutes. Beat
cooled, thickened mixture with wire whisk until smooth; fold into whipped
cream.
Add food coloring, 1 to 2 drops at a time, until mixture is desired
color. Spoon, evenly, into chocolate shells. Refrigerate until serving time.
Serve with additional whipped cream; garnish as desired. Makes 9 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Mom's Pavlov
Keywords: Desrt1, Desserts/misc, Tortes
Source: DESSERT1.ZIP
3 to 4 - egg whites
2 - Tbsp corn flour
1 - cup fine sugar
1 - pinch salt
1/2 - tsp cream of tartar
1 - tsp vanilla
1 - tsp vinegar
Beat egg whites until stiff. Add sifted dry ingredients; then add
vanilla and vinegar. Line a large greased cake pan with wax paper;
spoon in mixture. Bake @ 275 degrees 1 1/2 hours. Allow to cool; fill
with preferred filling.
Note: Other Pavolva recipes specify baking the dish in a circular
foil collar on a cookie tray or on wet brown paper on a tray, on the
bottom rung of oven.
Preferred fillings are mounds of whipped cream mixed with fresh
fruit:sliced bananas and passion fruit or fresh raspberries and
pineapple or fresh strawberries and pineapple or fruit salad. If
you're that way inclined, the addition of liqueurs, such as cointreau,
orange curacao or even a little cognac to the appropriate fruits
gives the old taste buds an extra kick.
-End Recipe Export-
-Begin Recipe Export-
Title: Baklava
Keywords: Desrt1, Desserts/misc, Greek/dessert, Honey
Source: DESSERT1.ZIP
1 - lb walnuts, finely chopped
1/2 - lb almonds, coarsely chopped
1/2 - cup granulated sugar
1 - tsp cinnamon
1 - Tbsp rose water
1 - lb commercial frozen filo dough
1 - lb butter, clarified
1 - jelly roll pan ( 11 1/2 x 15 1/2 x 1")
Whole cloves
SYRUP:
3/4 - cup granulated sugar
3/4 - cup honey
1/4 - cup water
Juice of 1/2 lemon
1 - Tbsp rose water
Prepare syrup first, so it can cool while preparing the baklava.
Put sugar, honey and water in small saucepan; cook until it spins a
thread (215 degrees). Add lemon juice; cook 5 minutes more. Skim foam
off surface; add rose water; let cool.
Mix walnuts, almonds, sugar, cinnamon and rose water; divide into 1/4.
Set aside. lay filo sheets flat, cover with damp towel, and keep covered
except when removing sheets. Cut filo to fit pan; Place pan over dough
and cut off extra along edge of pan. Save these strips and put them
between sheets when making center layers. Count 8 filo sheets; fold, cover
and refrigerate for top layers.
Using pastry brush, butter pan. Lay 1 filo sheet on bottom; brush
with warm butter. Repeat step, using 8 sheets. Sprinkle with 1/4 of nut
mixture. Divide remaining filo leaves into 3 equal parts to make 3 next
layers. Place filo leaf over nut mixture; butter; continue process with
filo and butter until 1 part of filo is used. Add layer of nuts. Repeat,
using other 2 parts of filo and remaining 2 parts of nut mixture.
After last layer of nut mixture, remove reserved filo from
refrigerator. Make top filo layers, buttering between each sheet. After
final sheet is buttered, use sharp knife to cut baklava into diamond
shapes. Plan in advance the size desired. A long straight edge is helpful
in guiding width and straightness while cutting.
Cut all diagonals in 1 direction at a time. Be sure knife touches
bottom of pan while cutting. Sticking a whole clove into center of each
diamond. Heat remaining butter to sizzling; pour over top of baklava.
Bake @ 325 degrees 1 hour or until golden chestnut in color and
flaky. If necessary , cover with foil last 20 minutes to prevent over
browning. Remove from oven to rack; pour cool syrup over hot baklava. Cool
in pan. Serve each piece individually. Best served several hours after it
has had time to set. Makes 60 to 70 diamonds, depending on size.
-End Recipe Export-
-Begin Recipe Export-
Title: Cream Puffs
Keywords: Desrt1, Desserts/misc, Cream puffs
Source: DESSERT1.ZIP
1/4 - cup shortening or butter (butter gives more flavor)
1/2 - cup flour
1/4 - tsp salt
2 - eggs
Bring 1/2 cup water and shortening to a boil in heavy saucepan. Add
flour and salt all at once. Cook until mixture form a ball, stirring
constantly. Remove from heat. Add eggs, one at a time, beating well after
each addition. Drop by tablespoons 2" apart on greased baking sheet. Bake
for 4 to 45 minutes in a 375 degree oven. Puffs should be free of beads
of moisture.
Puffs can be served filled with whipped cream and sprinkled with
powdered sugar on top; filled with vanilla pudding and topped with a
chocolate sauce.
-End Recipe Export-
-Begin Recipe Export-
Title: Raspberry Mousse
Keywords: Desrt1, Desserts/mousse, Mousse, Raspberries
Source: DESSERT1.ZIP
1 1/2 - Tbsp unflavored gelatin
2/3 - cup orange juice, optional
2 - pints. fresh raspberries or 2 10 oz bags frozen unsweetened
raspberries
2 - medium egg yolks, at room temperature
1/3 - cup granulated sugar
1 - cup heavy cream, chilled
2 - Tbsp confectioners sugar
12 - 3" ladyfingers, split
Mint leaves and raspberries for garnish
-End Recipe Export-
-Begin Recipe Export-
Title: Chocolate Mousse
Keywords: Desrt1, Desserts/mousse, Mousse, Coffee
Source: DESSERT1.ZIP
8 - oz Hershey's Special Dark chocolate
2/3 - cup cold strong coffee
1 - Tbsp unflavored gelatin
2 - medium egg whites, room temperature
2 - Tbsp granulated sugar
2 - Tbsp confectioners sugar
Lightly oil a 9 1/2 x 5 1/2" loaf pan. Line the pan with aluminum foil
and lightly oil the foil; set pan aside. To prepare raspberry mousse:
combine in a small bowl, the unflavored gelatin and orange juice. Set over
hot water and heat until gelatin dissolves. Crush the raspberries with
the back of a spoon, then stir in the gelatin. Chill the mixture until it
starts to set. (If using frozen berries, omit orange juice and dissolve
the gelatin in defrosted raspberry juice. )
Beat in egg whites and sugar in warm bowl until very thick and light
colored; set aside. Whip cream with confectioners sugar until it holds soft
peaks. When berry mixture has begun to set fold in beaten egg yolks and
whipped cream. Spoon half the raspberry mousse into prepared pan. Place pan
in refrigerator until mousse sets. Do not refrigerate remaining mousse.
Prepare chocolate mousse. In a bowl, combine coffee and gelatin. Set over
hot water and heat until gelatin is dissolved. Break chocolate into small
pieces and add to coffee mixture. Heat gently, stirring, until chocolate
melts. Set aside. Beat egg whites with 2 Tbsp sugar until they hold soft
peaks.
In a separate bowl, whip heavy cream with confectioners sugar until it
holds soft peaks. Gently fold egg whites and whipped cream into chocolate
mixture. When berry mousse has set, spoon 2/3 of chocolate mousse over top.
(You won't need the rest. )Add remaining raspberry mousse, filling pan to
the rim. Split ladyfingers and position them, flat surfaces down, on top of
the raspberry mousse. Trim ladyfingers to make a neat rectangle. Chill
until set (about two hours) or until ready for use. To serve, invert onto
a serving platter, pull on the foil. Garnish with mint leaves and raspberries.
-End Recipe Export-
-Begin Recipe Export-
Title: Fruit Coffee Ring
Keywords: Desrt1, Breads/breakfast, Brunch
Source: DESSERT1.ZIP
1 - 20 oz can Thank You Brand peach, strawberry, blueberry, apple or
cherry filling
1/4 - cup chopped pecans
1 - cup confectioners sugar
1 or 2 - Tbsp water
1/2 - tsp almond extract
2 - packages (8 ozeach) refrigerated crescent rolls
For each coffee ring, separate crescent rolls and arrange in a
circle on a pizza pan. Place side base toward the center, overlapping
them with points toward the outside. The center opening should be
about 6" in diameter. Divide 1/2 can fruit filling on the base of each
ring and sprinkle with nuts. Fold points of the triangles over the
filling and tuck under the base at the center.
Bake in preheated 350 degree oven 25 to 30 minutes or until golden
brown. Cool slightly. Loosen coffee rings from pan with spatula while
still warm. Stir together sugar, water and flavoring. Drizzle over rings.
Makes 2 rings.
-End Recipe Export-
-Begin Recipe Export-
Title: Gingerbread with Lemon Sauce
Keywords: Desrt1, Cakes/spice
Source: DESSERT1.ZIP
2 1/4 - cups all-purpose flour
1/4 - tsp ground cloves
3/4 - cup sugar
1/4 - tsp salt
2 - tsp ground ginger
1 - tsp ground cinnamon
3/4 - cup margarine, softened
3/4 - cup water
1 - tsp baking soda
1/2 - cup molasses
1/2 - tsp baking powder
Lemon Sauce (recipe follows)
Preheat oven to 350 degrees. Grease 9 x 9 x 2" baking pan. In large
bowl, combine flour, sugar, ginger, cinnamon, baking soda, baking powder,
cloves and salt. Stir in margarine, water and molasses until well
blended. Pour into pan. Bake 40 to 50 minutes or until cake tester
inserted in center comes out clean. Cool slightly on wire rack. Serve
warm with lemon sauce. Makes 9 to 12 servings.
LEMON SAUCE:
1 /3 - cup sugar
2 - tsp grated lemon peel
2 - Tbsp corn starch
2 - Tbsp lemon juice
1 1/3 - cups water
3 - Tbsp margarine
In 2 qt saucepan, combine sugar and corn starch. Gradually, stir in
water until smooth. Stirring constantly, bring to boil over medium
heat and boil 1 minute. Remove from heat. Stir in margarine, lemon peel
and lemon juice until well blended. Pour into serving bowl; cover with
waxed paper or plastic wrap. Cool slightly. Serve warm on gingerbread.
Makes about 2 cups.
-End Recipe Export-
-Begin Recipe Export-
Title: Strawberry Sweetheart Mousse
Keywords: Desrt1, Desserts/mousse, Mousse, Strawberries, Desserts/alcohol
Source: DESSERT1.ZIP
8 - oz white chocolate chips or finely chopped white chocolate
1/2 - cup butter or margarine, melted
3 - eggs, room temperature
1/4 - cup sugar
1 - 10 oz pkg frozen sliced strawberries in syrup, thawed
1 - Tbsp EACH: water and cornstarch
2 - tsp lemon juice
1/4 - cup creme de cacao
Semi-sweet chocolate curls
Melt chocolate over hot, not boiling water. In mixer bowl, beat
chocolate and butter to blend. Beat in egg yolks, 1 at a time.
Mix well to separate. Continue to beat 2 to 5 minutes until thick
and creamy. In another bowl, beat egg whites to form soft peaks.
Gradually, add sugar, beating to form stiff but not dry peaks. At
low speed, mix 1/2 the egg white mixture into chocolate mixture;
gently fold in remaining egg white mixture with rubber spatula.
Cover; chill at least 6 hours or overnight.
Prepare sauce: Drain strawberries over small saucepan and reserve
Bring liquid just to boiling. In small bowl, mix water, cornstarch and
lemon juice. Stir into saucepan; cook and stir over low heat until
thickened, about 2 minutes. Remove from heat; stir in liqueur and
reserved strawberries; chill. To serve, layer sauce and mousse in
dessert dishes. garnish with chocolate curls. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Cottage Cheese Kolacky
Keywords: Desrt1, Cookies/misc
Source: DESSERT1.ZIP
1/2 - cup (2 sticks) butter
2 - cups cottage cheese
2 - cups flour
1/2 - tsp salt
Stewed dried fruits and or preserves
Cream together butter and cottage cheese. Sift together flour and
salt; mix into cheese mixture thoroughly. Chill several hours or
overnight. Roll out 1/8" thick on lightly floured board. Cut into 2
or 3" squares or circles. Place small amount of fruit or preserves
on each; fold over and seal edges. Bake 15 to 20 minutes @ 375 degrees
Sprinkle with confectioners sugar, if desired. Makes 4 to 5 dozen.
-End Recipe Export-
-Begin Recipe Export-
Title: Cheese Tarts
Keywords: Desrt1, Desserts/misc, Tarts
Source: DESSERT1.ZIP
2 - cups flour
1 - cup butter
1 - cup small curd cottage cheese
Jam, preserves or marmalade
Powdered sugar icing
In large bowl, cut flour, butter and cottage cheese together until
mixture clings together. Form into ball. On floured surface, roll
dough to 12 by 10" rectangle. Starting with a short end, fold in half.
Repeat rolling out and folding 4 more times. Then, roll dough to 15 x
11" rectangle. Using diamond shaped cutter (about 2 1/2 x 3 1/2"),
cut out cookies. Place on lightly greased cookie sheet. Press
indentation in each; spoon in 1/4 tsp jam. Bake @ 400 degrees about
15 minutes. Remove; cool on wire rack. Drizzle with icing. Makes 36 tarts
Icing: Combine 1 cup sifted powdered sugar and 1 to 2 Tbsp water or
enough to achieve drizzling consistency.
-End Recipe Export-
-Begin Recipe Export-
Title: Chocolate Dipped Cinnamon Crisps
Keywords: Desrt1, Cookies
Source: DESSERT1.ZIP
1 - pkg salad shells
1 - Tbsp shortening
1/2 - cup sugar
1 - tsp cinnamon
1/2 - cup semi-sweet chocolate chips
Heat oven to 400 degrees. Cut each unbaked salad shell into 8 wedges.
Place on ungreased cookie sheets. Bake @ 400 degrees for 4 to 7 minutes
or until lightly golden brown.
In small saucepan over low heat, melt chocolate chips and shortening,
stirring constantly. Remove from heat; place pan in warm water to keep
chocolate soft.
Line cookie sheets with waxed paper. In plastic bag, combine sugar and
cinnamon. Gently, shake a few salad shell wedges at a time in sugar
mixture. Dip wide end of each wedge in melted chocolate. Place on waxed
paper; refrigerate until chocolate is set. Makes 32 cookies.
-End Recipe Export-
-Begin Recipe Export-
Title: New England Tipsy Parson
Keywords: Desrt1, Desserts/misc, Desserts/special, Desserts/alcohol
Source: DESSERT1.ZIP
In a deep glass dish, start with a layer of spongecake saturated
with sherry, rum, or brandy. Add a layer of toasted almonds and a
layer of vanilla or lemon flavored custard. Repeat layers.
Refrigerate several hours. Just before serving, top with whipped
cream and decorate with toasted almonds and strips of candied
cherries.
-End Recipe Export-
-Begin Recipe Export-
Title: Pumpkin Cream Cheese Tart with Cranberry Orange Topping
Keywords: Desrt1, Desserts/tart, Desserts/sauce, Tarts, Desserts/garnish
Keywords: Cranberries
Source: DESSERT1.ZIP
1 - pkg pie crust mix
4 - pkg (3 oz each) cream cheese, softened
3/4 - cup firmly packed light brown sugar
2 - - eggs
1 - tsp ground cinnamon
1/4 - tsp grated nutmeg
1 - tsp grated orange rind
1 - 16 oz can pumpkin
1 - 16 oz can whole berry cranberry sauce
Glazed orange slices, recipe follows
Preheat oven to 425 degrees. Prepare pie crust according to
package directions. In a 9" springform pan, press mixture onto
the bottom and up 1 1/2" of the side; set aside. In a large
bowl, beat cream cheese and brown sugar with electric mixer
until light and fluffy. Beat in eggs, one at a time. Stir in
cinnamon, nutmeg, orange rind and pumpkin until smooth and
well blended. Turn into prepared pastry lined pan. Place in
oven. Immediately turn oven to 350 degrees. Bake for 35 minutes
or until center is almost set. Cool completely on wire rack.
Spread top of pumpkin layer with whole berry cranberry sauce.
Serve with glazed orange slices.
GLAZED ORANGE SLICES:
In a medium skillet, combine 1 cup sugar and 1/4 cup water; boil for
1 minute. Add thin slices of orange. Cook over low heat, turning
several times, until they are almost translucent, about 5 minutes.
Arrange around outer edge of tart.
-End Recipe Export-
-Begin Recipe Export-
Title: Australian Kiwi Snow
Keywords: Desrt1, Desserts/frozen, Kiwi
Source: DESSERT1.ZIP
1 1/2 - Tbsp gelatin
1/3 - cup water
3 - cups crushed kiwi
6 - egg whites
1 - cup sugar
1 1/2 - cups cream
Kiwi slices for decoration
Sprinkle gelatin over water and allow to soften for 5 minutes. Heat
1 1/2 cups crushed kiwi to boiling point, add gelatin and stir until
dissolved. Chill until the mixture begins to set around edges of bowl.
Whisk the egg whites until soft peaks form and gradually whisk in
sugar. Fold into kiwi mixture, then add remaining kiwi and whipped cream
Serve immediately or pour into freezer trays and freeze. This dessert
is delicious frozen. Garnish with kiwi slices before serving.
-End Recipe Export-
-Begin Recipe Export-
Title: Baked Custard
Keywords: Desrt1, Desserts/custard, Custard
Source: DESSERT1.ZIP
6 - whole eggs or 8 - egg yolks
4 - cups milk, scalded
3/4 - cup sugar
1/2 - tsp salt
1/2 - tsp vanilla
Nutmeg
Beat eggs, slightly. Add salt and sugar, then milk and vanilla. Mix
thoroughly. Pour into greased 3 quart baking dish. Sprinkle top with
nutmeg. Bake in pan of water. To test, insert knife in center of the
custard. When knife comes out clean, the custard is done. Cool before
serving. Serves 6 to 8.
-End Recipe Export-
-Begin Recipe Export-
Title: Golden Puffs
Keywords: Desrt1, Desserts/misc, Fritters
Source: DESSERT1.ZIP
2 - cups flour
3 - tsp baking powder
1 - tsp salt
1 - tsp nutmeg or mace
1/4 - cup sugar
1/4 - cup Wesson Oil
1 - beaten egg
3/4 - cup milk
* 4 - tsp cocoa
Combine dry ingredients. Add remaining ingredients. Drop by rounded
teaspoons into hot grease (375 degrees) in deep fryer about 3
minutes, until brown. These will, automatically, turn themselves when
brown on one side. Drain on wax paper until cool. They can be eaten
plain or with powdered sugar or shaken with granulated sugar in a
brown bag.
* Add to make chocolate puffs.
-End Recipe Export-
-Begin Recipe Export-
Title: Popovers
Keywords: Desrt1, Desserts/misc
Source: DESSERT1.ZIP
2 - cups all-purpose flour
1 - cup sweet milk
1 - tsp salt
1 - cup water
2 - Tbsp sugar
4 - eggs, beaten
Sift flour once, then measure and sift again with salt and sugar. Add
milk and water, gradually, to make a smooth batter. Beat whole eggs until
light and add to mixture. Then beat for six or seven minutes. Pour into
piping hot, greased, oven-proof custard cups or iron popover pan. Leave
in oven to dry a few minutes after baking time is up. If using custard
cups, place them on a cookie sheet when ready for the oven. Makes 10 to
12 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Cannoli
Keywords: Desrt1, Desserts/misc, Italian/dessert, Desserts/alcohol
Keywords: Pistachio
Source: DESSERT1.ZIP
DOUGH:
3 - eggs (reserve white from 1 of the eggs)
4 - cups flour
1/2 - cup sugar
1 - level tsp cocoa
1 - stick margarine
1 - scant cup white wine
Frying oil
FILLING:
2 - lb Ricotta cheese, drained
1/2 - pt whipping cream
1/2 - cup candied fruit peel, chopped fine
1/2 - cup pistachio nuts, chopped
1 1/2 - cups powdered sugar
1/2 - cup mini chocolate chips
Dough: Place eggs in bowl (reserve 1 egg white); heat slightly. Mix dry
ingredients in another bowl; cut in margarine. Add eggs and wine; continue
beating and mixing. Batter should be dry enough to roll out. Let rest.
Roll out dough with pasta machine or by hand into very thin (1/8") sheets.
Using empty fruit or tuna can about 4 or 5" across, cut out rounds in
dough. Wrap round sections around a greased cannoli mold; seal overlapping
edges with egg white.
Heat 3/4" oil in electric skillet at 350 degrees; drop in cannoli. Let
cook first on 1 side, then the other, until golden. Remove mold from oil;
remove shell, gently, onto toweling to blot; continue until all are done.
Yield:about 50 shells.
Filling: Place Ricotta cheese in bowl; beat, gently, until smooth. Add
sugar; beat again. Fold in remaining ingredients with spoon. Taste for
sugar. Fill cannoli from both ends with small spoon. Sprinkle with nuts
at each end. Dust whole cannoli with powdered sugar. Fill just enough to
serve, as they get soggy. Keep filling refrigerated.
Note: Molds may be obtained in an Italian grocery or may be cut from
7/8" aluminum pipe. Sand edges and use. But molds about 5 1/2" in
length.
-End Recipe Export-
-Begin Recipe Export-
Title: Fred Flintstone Squares
Keywords: Desrt1, Cookies/bar
Source: DESSERT1.ZIP
1/4 - cup margarine
6 - cups Post Fruity Pebbles cereal
1 - 10 1/2 oz pkg miniature marshmallows
Melt margarine in saucepan over low heat. Add marshmallows; stir
until melted. Remove from heat. Add cereal; toss to coat well. Press
firmly into greased 13 x 9" pan. Chill 1 hour. Cut into squares.
Store in cool place. Makes 24 squares.
-End Recipe Export-
-Begin Recipe Export-
Title: Sugar Bear Squares
Keywords: Desrt1, Cookies/bar
Source: DESSERT1.ZIP
1/4 - cup margarine
6 - cups Super Golden Crisp cereal (or use 3 cups EACH; cereal
and popped popcorn)
1 - 10 1/2 oz pkg miniature marshmallows
1/2 - cup peanuts, optional
Melt margarine in saucepan over low heat. Add marshmallows; stir
until melted. Remove from heat. Add cereal and peanuts; toss to
coat well. Press firmly into greased 13 x 9" pan. Chill 1 hour. Cut
into squares. Store in cool place. Makes 24 squares.
-End Recipe Export-
-Begin Recipe Export-
Title: Angel Food Cake Dessert
Keywords: Desrt1, Desserts/misc
Source: DESSERT1.ZIP
1/4-lb butter
1 1/2-cup powdered sugar
3-Tbsp lemon juice
Mix together.
ADD:
3-egg yolks - one at a time
Fold in 3-beaten egg whites
Fold in 1/2-pt. whipping cream
Line tin with a layer of sliced (thin) angel food cake. Then 1-layer
of filling. Repeat until 3 layers of cake and 2 layers of filling are
built up.
Whip 1/2- pt whipping cream for top. Sprinkle with coconut, about 1
hour before serving. Use 9 x 13 cake pan, large angel food cake.
-End Recipe Export-
-Begin Recipe Export-
Title: Yummy Dessert
Keywords: Desrt1, Desserts/misc, Pineapple
Source: DESSERT1.ZIP
I. Jiffy white cake mix - Mixed according to directions. Pour into
9 x 13 cake pan. Bake @ 350 degrees on middle rack of oven 20
minutes. Cool.
II. 2 or 3 pkg- 3 oz cream cheese > Mix and pour over
1- large pkg cream cheese > cooled cake.
1 1/2- cup milk >
1- pkg vanilla instant pudding >
III. 1- large carton Kool Whip > Mix & pour
1- cup nuts > over set
1- small can crushed pineapple - drained> pudding.
-End Recipe Export-
-Begin Recipe Export-
Title: Popping Popovers
Keywords: Desrt1, Desserts/misc, Popovers
Source: DESSERT1.ZIP
1 - cup flour
1/4 - tsp salt
Sift together Gradually add -
1 - cup milk
2 - beaten eggs
1 - Tbsp melted butter
Beat 5 minutes with hand beater. Pour into greased hot muffin pans and
bake @ 400 degrees. Reduce heat and bake 15 minutes more @ 350 degrees.
Be sure the custard cups or tins are hot, and don't peek once they are
in the oven until time to take them out.
-End Recipe Export-
-Begin Recipe Export-
Title: Chocolate Chip Frozen Custard
Keywords: Desrt1, Desserts/frozen
Source: DESSERT1.ZIP
2 - eggs
1/2 - cup sugar
1 - tsp vanilla
1 1/3 - cups chilled evaporated milk
4 - squares semi-sweet chocolate, shaved or grated
Beat eggs, add sugar and vanilla and continue to beat until sugar is
dissolved. Whip milk very stiff. Fold in egg mixture lightly and add
chocolate. Pour into freezing tray and freeze until stiff. Serves 6 - 8
-End Recipe Export-
-Begin Recipe Export-
Title: Elephant Ears (1)
Keywords: Desrt1, Cookies/misc
Source: DESSERT1.ZIP
Commercial frozen white bread dough (any brand)
Cinnamon and sugar, mixed (1 part cinnamon to 4 parts sugar)
Melted butter or margarine
Cherry or apple filling (optional)
Salad oil or shortening (for deep-fat frying)
Thaw loaves of frozen bread dough, but do not let them raise.
Divide each loaf into 6 equal pieces with sharp knife. Roll
each piece on floured surface until the size of a dinner plate.
The larger it's rolled, the crisper it will be when fried.
Fry 1 at a time in deep hot fat (375 degrees) about 2 minutes,
or until golden brown, turning once. Drain on paper towels.
While still warm, brush with melted butter or margarine and
sprinkle generously with cinnamon and sugar mixture.
If desired, spread a large spoonful of pie filling over the ear
after sprinkling with cinnamon and sugar. Delicious!
-End Recipe Export-
-Begin Recipe Export-
Title: Elephant Ears (2)
Keywords: Desrt1, Cookies/misc
Source: DESSERT1.ZIP
1 - cake compressed or 1 package dry granular yeast
1/4 - cup lukewarm water
2 - cups sifted flour
1 1/2 - Tbsp sugar
1/2 - tsp salt
1/2 - cup butter
1/2 - cup milk, scalded and cooled
1 - egg yolk
Topping:
2 - Tbsp soft butter
2 1/2 - cups sugar
3 1/2 - tsp cinnamon
Chopped nuts (optional)
Melted butter
Soften yeast in lukewarm water. Mix flour, 1 1/2 tablespoons sugar
and salt; cut in 1/2 cup butter as for pastry. Combine milk, egg
yolk and softened yeast; add to flour mixture and mix well. Chill,
covered, until firm enough to handle (at least 2 hours). Turn
dough on a lightly floured board, punch down, cover with a cloth
and allow to rest 10 minutes.
Roll into rectangle (10 X 18") and spread with soft butter. Mix
1/2 cup sugar and 2 teaspoons of cinnamon and sprinkle evenly
over dough. Roll as for jelly roll, sealing edge; the roll should be
18" long. Cut into 1" slices. Mix remaining sugar and cinnamon on
large square of waxed paper or aluminum foil.
Place slices, 1 at a time, on sugar mixture; roll into 5" rounds.
Sprinkle nuts on top if desired and press gently. Place on
ungreased cookie sheets. Brush with melted butter and sprinkle
with about 1 teaspoon sugar cinnamon mixture if desired. Bake
in preheated 400 degree oven about 12 minutes. Cool on wire
racks. Serves: 1 1/2 dozen
-End Recipe Export-
-Begin Recipe Export-
Title: Panache
Keywords: Desrt1, Desserts/misc, Walnuts
Source: DESSERT1.ZIP
2 - cups firmly packed dark brown sugar
1/2 - cup water
1 - 14 oz can sweetened condensed milk
1 - Tbsp butter
1/2 tsp vanilla
1/2 to 1 - cup coarsely broken walnuts
Stir together sugar, water and condensed milk in a heavy 2 quart
saucepan. Cook, stirring constantly, over medium heat to 230 degrees
on a candy thermometer or until mixture forms a soft ball when
tested in cold water. Turn off heat, add butter, vanilla and nuts.
Immediately beat until thick and mixture begins to lose its gloss
Pour into a buttered 8" square pan. Cool and cut into squares.
Makes 1 3/4 pounds.
-End Recipe Export-
-Begin Recipe Export-
Title: Funnel Cakes
Keywords: Desrt1, Cakes/misc, Desserts/cake
Source: DESSERT1.ZIP
(You need a metal funnel to make these delicious Pennsylvania
Dutch specialties. )
1 1/4 - cup unsifted flour
2 - Tbsp sugar
1 - tsp baking soda
3/4 - tsp baking powder
1/4 - tsp salt
1 - egg
3/4 - cup milk
about 1 quart - Corn oil
Confectioners sugar
Stir together first 5 ingredients. Mix egg and milk; add to flour
mixture. Stir until batter is smooth. Pour oil into skillet (no
more than 1/3 full). Heat to 375 degrees. An electric fry pan is
excellent for this. Holding forefinger over end of funnel, pour
1/4 cup into funnel. Place over hot oil and remove finger to let
batter flow. As batter flows, move funnel in a circle to form a
spiral cake. Fry, turning once, 2 minutes or until golden brown.
Drain and sprinkle with sugar. Repeat. Makes enough for 6 funnel
cakes.
Note: instead of the sugar, try drizzling with a thin icing
and sprinkle with chopped nuts.
-End Recipe Export-
-Begin Recipe Export-
Title: Striped Delight
Keywords: Desrt1, Desserts/misc
Source: DESSERT1.ZIP
1 1/2 - cups graham cracker crumbs
1/4 - cup sugar
1/3 - cup melted butter or margarine
Combine above ingredients. Press firmly into bottom of 13 x 9"
pan. Chill 15 minutes.
1 - 8 oz package cream cheese, softened
1/4 - cup sugar
2 - Tbsp milk
1 1/2 - cups Cool Whip topping, thawed
Beat cream cheese with sugar, milk. Fold in Cool Whip topping.
Spread over crust.
2 - pkg(4 serving size) Jello Chocolate Instant Pudding and pie
Filling
3 1/2 - cups milk
Prepare Chocolate Pudding Filling as directed on package, using
milk. Pour over cream cheese layer. Chill several hour or overnight
Spread 1 1/2 - cups Cool Whip, thawed over pudding. Garnish, if
desired. Makes 15 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Mousse in a Minute
Keywords: Desrt1, Desserts/mousse, Mousse
Source: DESSERT1.ZIP
1 1/2 - cups cold milk
1 - pkg(4 serving size) any flavor Instant Pudding
1 - cup Cool Whip Topping
Pour cold milk into an empty 8 or 12 ounce container with a
tight fitting lid. Add contents of Pudding ; cover. Hold lid
firmly on container, shake vigorously for 45 seconds. Add Cool
Whip topping. Shake 15 seconds. Blend, if necessary. Spoon into
desert dishes or store in container. Ready to eat in 5 minutes.
Makes 5 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Fresh Strawberry Coffeecake
Keywords: Desrt1, Breads/breakfast, Strawberries
Source: DESSERT1.ZIP
1 - cup flour
1/2 - cup sugar
2 - tsp baking powder
1/2 - tsp salt
1/2 - cup milk
1 - egg
2 - Tbsp melted butter
1 1/2 - cups sliced fresh strawberries
TOPPING:
1/4 - cup butter
1/2 - cup flour
1/2 - cup sugar
Sift first 4 ingredients together; turn mixture into small bowl of
electric mixer. add milk, egg and butter; beat until blended. Spread in
well-buttered 8" square pan. Top with strawberries. For Topping:mix
butter into flour and sugar with fingertips until mixture resembles
meal. Sprinkle over strawberries. Bake @ 375 degrees 40 minutes. This
is best eaten within a couple of hours after baking. Serves 12. Nice for
brunch.
-End Recipe Export-
-Begin Recipe Export-
Title: Chocolate Pecan Torte with Red Raspberry Buttercream
Keywords: Desrt1, Desserts/special, Tortes, Desserts/fillings, Raspberries
Keywords: Pecans
Source: DESSERT1.ZIP
Brownie-like layers are filled with a wonderful buttercream and
glazed. Makes 14 to 16 servings.
3/4 - cup(1 1/2 sticks) unsalted butter, room temperature
2 - cups sugar
8 -eggs
2 - Tbsp vanilla
1/4 - tsp salt
12 oz imported bittersweet or semisweet chocolate, melted
3 1/2 - cups pecan halves, very finely ground
Red Raspberry Buttercream*
Easy Chocolate Glaze*
Preheat oven to 375 degrees. Butter four 9" round cake pans. Line
bottoms with parchment; butter parchment.
Using electric mixer, cream 3/4 cup butter until light. Add sugar
and beat until light and fluffy. Beat in eggs one at a time. Add
vanilla and salt. Using rubber spatula, stir in chocolate, then pecans.
Divide batter among prepared pans. Bake until tester inserted in
center comes out fudge but not wet, about 22 minutes(top may
crack).
Cool in pans on racks 5 minutes. Run knife around edges of cakes.
Invert onto racks. Discard parchment. Cool layers completely. (can be
prepared up to 2 days ahead. Wrap each layer separately with plastic
and refrigerate).
Arrange one cake layer bottom side up on platter. Slide strips of
waxed paper under cake(this will keep platter neat during glazing).
Spread 2/3 cup Red Raspberry Buttercream over layer. Repeat with
remaining layers and buttercream, ending with cake bottom side.
RED RASPBERRY BUTTERCREAM*:
Makes about 2 1/2 cups.
1 1/4 - cups(2 1/2 sticks unsalted butter, cut into tablespoons and
softened slightly
2 - cups powdered sugar, sifted
4 - egg yolks
1/2 - cup pureed fresh red raspberry
3 - Tbsp red raspberry preserves
Using electric mixer, cream butter and sugar until light and fluffy.
Mix in yolks, then pureed berries and preserves. Cover tightly and
refrigerate until set. (can be prepared 2 days ahead)Soften buttercream
at room temperature until spreadable.
EASY CHOCOLATE GLAZE*:
Makes about 2 cups.
3 - oz semisweet chocolate, coarsely chopped
1/2 - cup water
6 - Tbsp(3/4 stick) unsalted butter
3 - Tbsp safflower oil
3/4 - cup unsweetened cocoa powder
1/2 - cup plus 2 Tbsp sugar
Heat chocolate, water, butter and oil in top of double boiler over
gently simmering water until chocolate melts. Remove from heat. Add
cocoa powder and sugar. Stir until sugar dissolves and glaze is
smooth. Let cool until thickened slightly but still able to pour.
-End Recipe Export-
-Begin Recipe Export-
Title: Mousse aux Framboises (Raspberry Mousse)
Keywords: Desrt1, Desserts/mousse, Mousse, Raspberries
Source: DESSERT1.ZIP
1 - cup sugar
1 1/2 - cups water
2 1/2 - cups raspberries
2 - Tbsp(2 envelopes) gelatin
3 - egg whites, room temperature
1 - cup heavy cream
In a saucepan, boil sugar and 1 cup water to 350 degrees. Reserve
about 1/2 cup raspberries for garnish; add remainder to syrup. Cook
until soft. Force through a fine sieve, discarding seeds.
In a small bowl, soften the gelatin in 1/2 cup cold water. Stir into
the hot raspberry puree until dissolved.
Chill until almost ready to set. Beat the egg whites until stiff, but
not dry. Fold into the puree.
Beat the cream until stiff and fold half of it into the mixture.
Pour into individual dessert glasses or a large bowl. Chill until set,
about 2 hours.
Garnish with the raspberries and reserved cream. Can be prepared one
day before serving. Yields 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Strawberry Wine Soup
Keywords: Desrt1, Desserts/special, Desserts/soup, Strawberries
Keywords: Desserts/alcohol
Source: DESSERT1.ZIP
3 - cup strawberries, hulled
1 1/2 - cups fruity white wine
1/3 - cup sugar
2 - Tbsp cornstarch
2 - Tbsp cold water
1 - Tbsp amaretto liqueur
Place berries, wine and sugar in saucepan. Bring to boil. Reduce heat
and simmer 5 minutes. Make paste of cornstarch and water. Add to soup.
Cool until thickened. Let cool slightly and puree in blender. Stir in
liqueur. Refrigerate until chilled. This soup is lovely served in wine
glasses or dessert bowls. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Strawberry Mousse
Keywords: Desrt1, Desserts/mousse, Mousse, Strawberries
Source: DESSERT1.ZIP
6 - whole eggs
4 - egg yolks
1/2 - cup honey
Grated rind of 1 orange
Grated rind of 1 lemon
2 1/2 - Tbsp unflavored gelatin
1/2 - cup orange juice
1 - tsp fresh lemon juice
3 - Tbsp water
3/4 - cup heavy cream, whipped
1 1/2 - cups pureed strawberries
DECORATION:
1 - cup red currant jelly
1 - Tbsp orange juice or 1 tsp lemon juice
30 or more perfect ripe strawberries, cleaned and stemmed
MOUSSE:
This dish should be prepared a day ahead in order to set.
Combine first 3 ingredients in mixer and beat until light and stiff.
Remove bowl from mixer; fold in rinds. In small saucepan, combine gelatin
juices and water. Stir over low heat until gelatin is dissolved. Cool
gelatin mixture a little. Then, using rubber spatula, lightly and evenly
fold into egg mixture. Fold in whipped cream. Then fold in crushed
strawberries. Pour mousse into serving bowl and refrigerate to set.
DECORATION:
Combine first 2 ingredients in small saucepan; stir over low
heat until jelly dissolves. Rub through wire strainer and let cool to
room temperature. Cover top of mousse with whole strawberries, stem end
down. Gently brush berries with dissolved currant jelly to give them
a nice glaze. Return mousse to refrigerator until serving time. Makes 6
to 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Spanish Fried Custard
Keywords: Desrt1, Desserts/custard, Custard
Source: DESSERT1.ZIP
1/2 - cup cornstarch
1/2 - cup sugar
1/2 - tsp ground cinnamon
3 - cups milk
1 - tsp vanilla
2 - medium eggs, slightly beaten
3/4 - cup fine, dry bread crumbs
1 - quart corn oil
Powdered sugar
In a 2 quart saucepan, stir together cornstarch, sugar and
cinnamon. Gradually, stir in milk and vanilla. Stirring constantly,
bring to a boil over medium heat and boil for 1 minute. Pour into
a greased 8 x 8 x 2" baking dish. Cover surface with plastic wrap.
Refrigerate for several hours or until firm. Cut into 16 squares.
One at a time, dip squares into egg and coat with bread crumbs.
Pour oil into a 3 quart saucepan or deep fryer, filling no more
than 1/3 full. Heat over medium heat to 375 degrees. Carefully,
add custard squares, a few pieces at a time. Fry for 1 to 2
minutes, turning once, or until golden brown. Drain on paper towel.
Sprinkle with powdered sugar and serve immediately. Makes 16
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Cranberry-Ginger Sorbet
Keywords: Desrt1, Desserts/frozen, Sorbet, Cranberries, Ginger
Source: DESSERT1.ZIP
Grated rind and strained juice of 2 medium oranges
Grated rind and strained juice of 2 medium lemons
1 1/2 - cups sugar
1 - lb fresh cranberries, washed, dried, picked over
1 - Tbsp finely grated fresh ginger
5 - cups water
2 - egg whites at room temperature
To serve: 12 scooped-out orange or lemon shells, or 3 qt ice
cream mold.
Pour the strained orange and lemon juices into a deep bowl. Add
the sugar, stirring to dissolve completely.
Meanwhile, combine the cranberries, grated orange and lemon rind,
ginger and water in a deep, heavy pan set over medium heat. Simmer
the cranberries for 15 minutes or so, until the skins burst and
the cranberries are tender. Run the mixture through a food mill or
rub through a wire sieve or strainer. Add this to the juice mixture
and stir to mix thoroughly.
Pour into ice-cube tray without dividers or a shallow pan. Freeze
until the sorbet becomes mushy (between 2 to 3 hours). Whisk the egg
whites until they hold a stiff peak. Remove the half-frozen sorbet
from the freezer and scrape it into a large deep bowl. Beat until
fluffy, then fold in the beaten egg whites.
Pour sorbet into mold and freeze until hard, about 4 to 6 hours.
Unmold by placing mold on chilled platter. Wet a towel with hot
water and wring out. Working quickly, wrap hot towel around mold for
a few seconds to loosen sorbet.
For lemon or orange shells: Fill shells with sorbet, scrape
leftover sorbet into a shallow pan. Freeze both for 2 hours. Remove
shells from freezer and scoop a little extra sorbet into the shells
so the tops are rounded attractively.
-End Recipe Export-
-Begin Recipe Export-
Title: Cider Doughnuts
Keywords: Desrt1, Donuts
Source: DESSERT1.ZIP
3 - lb can shortening
2 - eggs
1/2 - cup sugar
1 - tsp vanilla
3/4 - cup apple juice or cider
3 1/2 - cups sifted flour
2 - tsp baking powder
1 - tsp soda
1 - tsp salt
1 - tsp cinnamon
1/2 - tsp nutmeg
1/2 - cup chopped raisins
Sugar
Measure 3 Tbspshortening; melt and set aside to cool slightly. Place
remaining shortening in heavy saucepan or deep fryer; set aside. Beat
eggs in large bowl. Beat in sugar, vanilla and melted shortening. Add
apple juice; beat. Sift together flour, baking powder, soda, salt and spices.
Mix in chopped raisins to coat. Add all at once to egg mixture, beating
just until smooth. Refrigerate at least 1 hour.
Heat shortening to about 375 degrees. On floured surface, roll dough
to about 1/4 to 1/2" thickness. Cut out doughnuts with floured cutter
without twisting. Use pancake turner to lift doughnuts and lower into
hot grease. When doughnuts rise to surface, turn with tongs or slotted
spoon; continue frying about 2 1/2 minutes. Turn as necessary to brown
evenly. Drain on absorbent paper; shake in bag of sugar.
-End Recipe Export-
-Begin Recipe Export-
Title: Greek Custard Pastry
Keywords: Desrt1, Desserts/custard, Greek/dessert, Custard
Source: DESSERT1.ZIP
8 - cups milk
1 - cup Farina
1 1/2 - cups sugar
6 - eggs
1 1/2 - Tbsp vanilla
1 - lb filo
1 - lb butter, melted
Sugar Syrup
Heat milk slowly; bring to scalding; then add Farina and sugar,
stirring constantly. Bring to boil. Separate eggs; beat whites very
stiff. Beat yolks several minutes until light; then fold into egg
whites. Fold egg mixture into Farina; cook until very thick. Remove
from heat; add vanilla; cool.
Butter bottom and sides of 9 x 13" pan. Place half of the filo
sheets on bottom of baking pan buttering each sheet of filo as
you build. Be careful to bring edges of pastry up sides of pan (to
turn back later over custard filling). Pour cooled Farina mixture
over filo. Fold in edges. Brush top with melted butter. Bake 1 hour @
350 degrees, until top is golden brown. Cut in diamond shapes; pour
very cool Sugar Syrup over hot pastry.
SUGAR SYRUP:
3 - cups sugar
2 - cups water
1 - cinnamon stick
1 - oz brandy
Mix first 3 ingredients in saucepan; bring to boil. Boil gently
until Syrup is thickened, about 20 to 30 minutes. Remove cinnamon
stick; add brandy. Be sure to cool completely before pouring over
pastry.
-End Recipe Export-
-Begin Recipe Export-
Title: Pumpkin Rum Custard
Keywords: Desrt1, Desserts/custard, Custard, Desserts/alcohol
Source: DESSERT1.ZIP
1 - cup sugar
4 - eggs
1 - 14 oz can sweetened condensed milk (not evaporated milk)
1 1/2 - cups water
1 - 16 oz can pumpkin (about 2 cups)
1/3 - cup light rum
1/2 - tsp ground nutmeg
1/2 - tsp salt
1/8 to 1/4 - tsp ground ginger
Whipped cream, optional
Preheat oven to 350 degrees. In skillet, over medium heat, cook
sugar, stirring constantly, until melted and caramel colored.
Using 8 to 10 6 ounce custard cups, pour about 1 tablespoon
caramelized sugar onto bottom of each(or use 1 - 9" round
layer cake pan. Set aside. In a large bowl, beat eggs; stir in
remaining ingredients except whipped cream. Mix well. Pour
mixture into prepared custard cups. Set cups in shallow pan;
fill pan with 1" hot water. Bake 50 to 60 minutes or until
knife inserted in center comes out clean. Cool completely.
Invert custards onto serving plates. Garnish with whipped
cream if desired. Refrigerate leftovers.
-End Recipe Export-
-Begin Recipe Export-
Title: Frozen Lemon Squares
Keywords: Desrt1, Desserts/frozen
Source: DESSERT1.ZIP
1/4 - cup butter, melted
1 1/4 - cups graham cracker crumbs
1/4 - cup sugar
3 - egg yolks
1 - 14 oz can Sweetened Condensed milk (not evaporated milk)
1/2 - cup lemon juice from concentrate
Few drops yellow food coloring, optional
Whipped topping or whipped cream
Combine butter, crumbs and sugar; press into 8 or 9" square pan.
In bowl, beat egg yolks; stir in sweetened condensed milk then
lemon juice concentrate and food coloring, if desired. Pour into
crust. Top with whipped topping. Freeze until firm. Makes 9 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Caramel Apples with Rum and Ice Cream
Keywords: Desrt1, Desserts/ice cream, Desserts/alcohol
Source: DESSERT1.ZIP
6 - small baking apples
1 1/2 - sticks sweet butter
1 1/3 - cups sugar
1 - tsp lemon juice
12 - scoops coffee ice cream
1 1/2 - Tbsp dark rum
Peel, core and slice apples fairly thin. Melt butter in skillet
and add sugar and lemon juice. Cook over medium heat until sugar
turns to a light brown caramel. Add peeled sliced apples and cook
2 to 3 minutes. Add rum and serve immediately in bowls over 2
scoops of ice cream. Serves 6.
-End Recipe Export-
-Begin Recipe Export-
Title: Cranberry Cobbler
Keywords: Desrt1, Desserts/cobbler, Cranberries, Desserts/alcohol
Source: DESSERT1.ZIP
1 - cup cranberries
1 - apple, grated
1 - cup water
1 - cup sugar
1 - Tbsp cornstarch
1 - Tbsp butter
1/4 - tsp cinnamon
Dash nutmeg
TOPPING:
1 1/4 - cups sifted flour
2 - tsp baking powder
1/2 - cup brown sugar
1/2 - cup shortening
1/2 - cup dates, cut up
1/2 - cup chopped walnuts or pecans
1/2 - cup raisins
2 - Tbsp milk
2 - Tbsp brandy
Cook cranberries and apple in water until the berries pop. Combine
sugar and cornstarch. Add to cranberries slowly. Cook 5 minutes. Remove
from heat and add butter, cinnamon and nutmeg. Turn into an ungreased
8 x 8" baking pan.
Topping: Sift flour, baking powder and sugar. Cut in shortening, using
two knives or a pastry blender, until the largest particles are the
size of small peas. Stir in dates, nuts and raisins. Add milk and brandy.
Drop by spoons into hot cranberry mixture. Bake @ 325 degrees for 40
to 50 minutes.
-End Recipe Export-
-Begin Recipe Export-
Title: Peach Blueberry Cobbler
Keywords: Desrt1, Desserts/cobbler, Blueberries, Peaches
Source: DESSERT1.ZIP
1/3 - cup sugar
1 - Tbsp cornstarch
3/4 - cup orange juice
1 1/2 - cups fresh or frozen peach slices
1 - cup fresh or frozen blueberries
1/2 - cup all-purpose flour
1/2 - cup whole wheat flour
1 1/2 - tsp baking powder
1/3 - cup milk
3 - Tbsp cooking oil
1 - tsp sugar
In a small saucepan, stir together 1/3 cup sugar and the cornstarch;
add orange juice. Cook and stir until bubbly. Add peaches and blueberries
cook until fruit is hot. keep warm. Stir together flours and baking
powder. Add milk and oil; stir until mixture forms a ball. On floured
surface, pat into an 8" circle. Cut into wedges. Spoon hot berry mixture
into a 9" pie plate; immediately top with pastry wedges. Sprinkle with 1
tsp sugar. Bake in 425 degree oven for 25 to 30 minutes or until pastry
is brown. Serve warm. Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Peanut Butter Chip Apple Cobbler
Keywords: Desrt1, Desserts/cobbler, Apples
Source: DESSERT1.ZIP
5 - cups peeled, sliced tart cooking apples
1 - cup Reese's Peanut Butter Chips
2/3 - cup sugar
2 - Tbsp flour
1/2 - tsp cinnamon
1/4 - tsp salt
1 - tsp lemon juice
1 - tsp vanilla
In a large bowl, toss apples and peanut butter chips with
remaining filling ingredients; pour into a 9 x 9 x 2" square
pan. Set aside while preparing batter.
BATTER:
2/3 - cup flour
2/3 - cup sugar
3/4 - tsp baking powder
1/4 - tsp salt
1/4 - cup margarine, softened
1 - egg, slightly beaten
In a large bowl, combine all batter ingredients; beat by hand
until smooth and well blended. Drop by teaspoonful evenly
over filling in pan(batter will spread during baking). Bake @
375 degrees for metal pan or 350 degrees for glass dish for 45
minutes, or until batter is golden brown. Serve warm with light
cream or ice cream. Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Peach Cobbler - 1
Keywords: Desrt1, Desserts/cobbler, Peaches
Source: DESSERT1.ZIP
4 - lb fresh peaches (6 to 8 cups)
1 - Tbsp lemon juice
1/2 - cup light brown sugar
1 1/2 - Tbsp cornstarch
3/4 to 1 - cup water
1/4 - cup butter or margarine
1/2 - cup white sugar
1/2 - cup all-purpose flour
1 - tsp baking powder
1/4 - tsp salt
2 - Tbsp soft butter or margarine
1 - large egg
Lightly grease 2 quart casserole or flat 9 x 9" pan. Peel and slice
peaches. Mix with lemon juice. Lift to blend. Pour into casserole.
In 1 quart pan, mix brown sugar and cornstarch. Carefully, add water;
stirring until cornstarch dissolves. Cook on low heat, stirring all the
time, until sauce thickens. Add 1/4 cup butter; stir until melted. Pour
over peaches, spreading out.
Topping: Reserve 2 Tbsp of the sugar. In bowl, stir together remaining
sugar, flour, baking powder and salt. With wooden spoon, stir in soft
butter and egg, mixing well until soft dough forms. Drop over peaches.
(It will spread as it bakes. )Sprinkle reserved 2 Tbsp sugar over top
of dough.
Bake @ 375 degrees 40 minutes or until top is golden brown and
bubbles around edges. Cool. Cane be served warm with cream, ice cream or
Cool Whip or eaten as is. Just as good cold, served in dessert dishes.
Can add a sprinkle of sugar, if desired. Serves 8 to 10.
-End Recipe Export-
-Begin Recipe Export-
Title: Fruit Cobbler
Keywords: Desrt1, Desserts/cobbler
Source: DESSERT1.ZIP
2 - 16 oz cans fruit (commercially or home preserved in lightly
sweetened or tart juice)
3/4 - cup brown sugar
1/4 - cup cornstarch
1/4 - cup margarine
1/8 - tsp salt
1 - tsp almond extract
1 1/3 - cups flour
1 - Tbsp baking powder
1/4 - tsp cinnamon
1/2 - cup sugar
3/4 - tsp salt
1/4 - cup lard
1 - egg
1/2 - cup milk
Drain fruit; reserve juice. In saucepan, combine brown sugar and
cornstarch. Stir in juice. Add margarine and 1/8 tsp salt. Cook
until thickened. Add fruit and almond extract. Place in greased
2 quart casserole. Sift together flour, baking powder, cinnamon,
1/2 cup sugar and 3/4 tsp salt. Cut in lard. Beat egg and milk
together. Add to flour mixture; mix until blended. Pour over fruit.
Bake @ 350 degrees 35 to 40 minutes. Serve with Cool Whip topping.
-End Recipe Export-
-Begin Recipe Export-
Title: Thin Peach Tart
Keywords: Desrt1, Desserts/tart, Tarts
Source: DESSERT1.ZIP
3/4 - cup unbleached or all-purpose flour
Dash of salt
3 - Tbsp margarine
2 to 3 - Tbsp cold water
1/4 - tsp vanilla extract
Vegetable cooking spray
2 - medium size peaches, thinly sliced and unpeeled
1 - Tbsp apple juice
1/2 - tsp vanilla extract
1 - Tbsp plus 2 tsp brown sugar, divided
Combine flour and salt in a bowl; cut in margarine with a pastry
blender until mixture resembles coarse meal. Sprinkle with water
and 1/4 - tsp vanilla and stir with a fork until all dry ingredients
are moistened.
Shape dough into a ball and press into a lightly greased pie plate.
Set aside.
Combine peaches, apple juice, 1/2 tsp vanilla and 1 Tbsp brown sugar,
tossing well. Arrange peaches in concentric circles on dough, starting
1" from edges. Sprinkle with 2 tsp sugar. Bake @ 400 degrees for 25
minutes or until golden and crisp. Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Rhubarb Cobbler
Keywords: Desrt1, Desserts/cobbler
Source: DESSERT1.ZIP
3- cups rhubarb (cut up)
1- cup sugar
Mix together and put in bottom of 9 " baking pan.
1- cup sugar
1- stick margarine
1/2- cup milk
1- egg
1- cup flour
1- tsp baking powder
Mix together. Put over rhubarb. Bake @ 350 degrees for 50-60
minutes. Serve with Kool Whip.
-End Recipe Export-
-Begin Recipe Export-
Title: Easy Fruit Cobbler
Keywords: Desrt1, Desserts/cobbler
Source: DESSERT1.ZIP
Preheat oven to 425 degrees 5 servings
In medium saucepan heat 2- 21 oz cans prepared fruit filling
until hot and bubbling. Spoon into ungreased square baking dish.
Take 1- pkg Pillsbury or Ballard biscuits, separate biscuits
and cut each one in half. Combine 1/4- cup sugar, 1/2- tsp
cinnamon. Dip biscuit halves in 2- Tbsp melted butter or
margarine then sugar mixture. re. Arrange over hot pie filling.
Bake 15 - 18 minutes until biscuits are golden brown. Serve
warm with ice cream or whipped topping.
-End Recipe Export-
-Begin Recipe Export-
Title: Peach Cobbler - 2
Keywords: Desrt1, Desserts/cobbler, Peaches
Source: DESSERT1.ZIP
PASTRY INGREDIENTS:
1 3/4 - cup flour
1 - tsp salt
1/2 - cup shortening
1/3 - cup milk
Sift together flour and salt. Cut in shortening with pastry
blender. Add milk. Roll out crust. Cut in 1/2" strips
FILLING INGREDIENTS:
3 - cups fresh peaches
1 - Tbsp flour
1 1/4 - cup sugar
1 - stick melted butter
Put peaches, flour and sugar in a 7" X 11" pan. Place strips of
dough over top, making them go in both directions. Pour melted
butter over top. Bake @ 350 degrees for 40 to 45 minutes. When
done, sprinkle a teaspoon of sugar over strips so they sparkle.
-End Recipe Export-
-Begin Recipe Export-
Title: Lemon Cloud Delights
Keywords: Desrt1, Desserts/fruit, Mousse
Source: DESSERT1.ZIP
4 - eggs, separated
1 - 6 oz can frozen lemonade, thawed
3/4 - cup sugar
1 1/2 - tsp gelatin
1/2 - cup heavy cream, whipped
1 - cup finely crushed Lemon Pastry Cream cookies
In a medium saucepan, blend 4 egg yolks, the can of lemonade,
1/2 cup sugar and the gelatin. Stir over medium heat, constantly
stirring, just until mixture simmers. Chill, stirring occasionally,
until mixture mounds when dropped from a spoon.
Beat 4 egg whites at high speed until foamy. Gradually, add
reserved 1/2 cup of sugar, beating mixture constantly, until thick
and glossy. Fold into lemonade gelatin mixture, quickly and
thoroughly; then fold in whipped cream.
Divide the cookie crumbs in half. Sprinkle 1/2 of the crumbs on
the bottom of 16 cupcake papers in muffin tins. Spoon lemon
mixture over crumbs and top with remaining crumbs. Chill at least
3 hours.
-End Recipe Export-
-Begin Recipe Export-
Title: Pineapple Bavarian
Keywords: Desrt1, Desserts/fruit, Mousse, Desserts/alcohol
Source: DESSERT1.ZIP
1 - 1 pt 4 oz can crushed pineapple in syrup
1 - envelope unflavored gelatin
2 - Tbsp orange flavored liqueur
1 - tsp vanilla
1 - cup whipping cream, whipped
3 - egg whites
1/8 - tsp cream of tartar
Drain pineapple, reserving syrup. Soften gelatin in syrup. Heat until
mixture boils and gelatin dissolves. Reserve 1/4 cup pineapple for
garnish. Stir in remaining pineapple, orange liqueur and vanilla. Chill
until mixture mounds on a spoon. Fold in whipped cream.
Beat egg whites until soft peaks form. Beat in cream of tartar until
egg whites are stiff but not dry. Fold into pineapple mixture. Spoon
into a 5 cup mold. Refrigerate overnight. Unmold onto serving plate.
Spoon reserved pineapple on top as garnish. Or spoon into 10 sherbert
glasses and chill overnight. Makes 6 to 10 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Supreme Apple Crisp
Keywords: Desrt1, Desserts/fruit, Apples
Source: DESSERT1.ZIP
1 - can pie ready sliced apples
1 - stick butter or margarine
2 - cups chopped Peanut Butter Sandwich cookies
Preheat oven to 350 degrees. Grease 9" square baking pan. Drain
apples well and arrange in the pan. Melt butter in a medium sized
saucepan. Stir in chopped cookies until well mixed. Top apple
slices with butter cookie mixture. Bake about 30 minutes or until
crumbs are golden brown and apples are soft.
-End Recipe Export-
-Begin Recipe Export-
Title: Layered Berry Cup
Keywords: Desrt1, Desserts/fruit, Strawberries, Raspberries
Source: DESSERT1.ZIP
1 - 4 serving size pkg Jello gelatin Raspberry or Strawberry
flavor
1 - 4 serving size pkg Jello Vanilla Flavor Instant Pudding
and pie Filling
1 - cup thawed Cool Whip whipped topping
3/4 - cup boiling water
1 - cup cold water
1 1/2 - cup cold milk
1 - cup sliced strawberries or raspberries
Dissolve gelatin in boiling water. Add cold water; chill until
slightly thickened. Stir in strawberries. Spoon gelatin mixture
in cups.
Meanwhile, pour milk into a bowl. Add pudding mix. Beat with a
wire whisk until well blended, about 1 minute. Let stand 5 minutes.
Fold in whipped topping. Spoon over gelatin mixture. Chill. Garnish
as desired. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Rice Peach Melba
Keywords: Desrt1, Desserts/fruit, Peaches
Source: DESSERT1.ZIP
3/4 - cup dry rice
1 3/4 - cups milk
1/4 - cup sugar
1/2 - tsp salt, optional
1/8 - tsp nutmeg
1 - cup thawed whipped topping
6 - drained peach halves (or use 2 medium bananas, sliced)
2 - Tbsp currant jelly or raspberry preserves, melted
Mix rice and milk in a saucepan. Bring to a boil and simmer,
gently, loosely covered, for 15 minutes, fluff rice occasionally
with a fork. Remove from heat. Stir in sugar, salt and nutmeg. Cool
5 minutes; then refrigerate for 1 hour.
Stir in whipped topping and spoon into serving bowl or dessert
dishes. Arrange peach halves on top and spoon melted jelly over
the peaches. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Banana Foster
Keywords: Desrt1, Desserts/fruit, Bananas, Desserts/alcohol
Source: DESSERT1.ZIP
1/2 - cup brown sugar
2 - Tbsp butter
Dash of cinnamon
1 - oz banana liqueur
1 - firm banana
1 - oz rum
Vanilla ice cream
Melt sugar with butter and cinnamon in a large chafing dish or
skillet. Add banana liqueur. Slice banana vertically and
horizontally into four pieces. Place banana in the mixture and
cook until it is tender. Add the rum and ignite by tipping the
skillet to catch the flame from your gas stove or ignite with a
long match. When the flame burns out, place two pieces of banana
over the ice cream in two bowls. Divide sauce between the bowls.
Serve immediately. Makes 2 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Japanese Crystal Pears with Creamy Custard Sauce
Keywords: Desrt1, Desserts/fruit, Desserts/sauce, Pears
Source: DESSERT1.ZIP
3 to 4 - Japanese crystal pears
3 - eggs, slightly beaten
1/3 - cup sugar
Dash of salt
2 1/2 - cups milk
1 - tsp vanilla extract
Chill pears. Blend eggs, sugar and salt in the top of a double
boiler. Gradually, stir in milk. Place enough hot water in bottom
of double boiler so top does not touch water. Cook, over medium
heat, stirring constantly, about 20 minutes or until mixture just
coats a spoon. Remove from heat and stir in vanilla extract. Cool.
Chill 2 to 3 hours.
Core pears and slice into wedges. Serve pear wedges with Creamy
Custard Sauce for dipping or spoon sauce over each pear wedge.
Makes 6 to 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Normandy Pear Tart with Almond Cream
Keywords: Desrt1, Desserts/tart, Tarts, Desserts/alcohol, Pears
Source: DESSERT1.ZIP
THE CRUST:
1 1/2 - cups flour
6 - Tbsp margarine or butter, cut into pieces
1/2 - tspsalt
4 to 5 - Tbsp cold water
1 - 11" shiny metal tart tin with removable bottom
THE FILLING:
12 - Tbsp slightly softened margarine or butter
1 - cup sugar plus 2 Tbsp
2 - eggs
2 - egg yolks
4 - tsp kirsch plus 1 tsp jam glaze
1 - cup skinned almonds, ground in food processor
4 - Tbsp flour
5 - small ripe pears
1/2 - lemon
1/2 - cup apricot. strawberry or raspberry jam
lemon juice
To make dough for crust, put flour, butter or margarine and salt
into food processor; pulse until mixture resembles rough cornmeal.
Add 4 Tbsp water and pulse until dough clings together. (If dough
is made by hand the extra tablespoon of water may be needed. )Form
dough into a ball; dust with flour. Seal in plastic wrap and
refrigerate for 40 minutes or place in the freezer for 15 minutes
Roll chilled dough between two sheets of waxed paper into a
circle about 12 1/2" in diameter. Fit into tart tin; trim dough and
prick the bottom all over with the tines of a fork. Wrap tin
securely with aluminum foil. ; freeze for an hour or as long as a
week.
To make the filling, beat butter or margarine with an electric
mixer until creamy; gradually, add sugar and continue beating until
light and soft. Add eggs and egg yolks, beating after each addition
Add kirsch, almonds and flour; mix well.
Remove tart from freezer and spoon 3/4 of finished almond cream
into shell.
Preheat oven to 400 degrees and place a flat metal baking sheet
in lower level of the oven. One at a time, peel pears, cutting each
one in half, lengthwise. With the point of a sharp knife, cut out
core and stem. Squeeze a little lemon juice on top of each pear
half as completed and cover with waxed paper.
Holding each pear half together with the thumb and second
finger of the left hand, thinly slice the pear, crosswise. Keeping
it whole, place sliced pear in tart tin, flat side down, with the
narrow tip of the pear touching the center of the circle. Continue
with the rest of the pear halves, fanning them out like petals
and keeping them as close together as possible so that each
serving will contain pear. Flatten each pear half down slightly.
Fill in the spaces with remaining almond cream.
Bake tart on metal baking sheet for 15 minutes or until crust
begins to brown. Turn down oven to 350 degrees and bake for
another 10 minutes. (When browning is well advanced, lightly cover
with foil to prevent burning. )Sprinkle tart with 2 Tbsp sugar.
Bake for 20 minutes more. Sugar will turn to caramel, slightly.
Leave foil on until last 10 minutes. Allow tart to cool to room
temperature before serving. The tart will keep for a couple of
days at room temperature in cool weather; otherwise, refrigerate.
Just before serving, heat jam in a small saucepan with 1 tsp
kirsch until mixture thins out. Brush jam glaze over top of tart.
Makes 10 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Basic Sweet Dough for Fruit Tarts
Keywords: Desrt1, Desserts/tart, Tarts, Basics
Source: DESSERT1.ZIP
FOR AN 11" TART:
1 1/4 - cups flour
2 - Tbsp sugar
Generous 1/4 - tsp salt
10 - Tbsp margarine or butter, cut into tablespoon size pieces
1/2 - tsp vanilla extract
1/4 - tsp almond extract
1 - Tbsp cold water plus 1 tsp
one - 11" shiny metal tart tin with removable bottom
Put flour, sugar, salt and margarine or butter in a food
processor container and pulsate until mixture resembles a rough
cornmeal. Add vanilla extract, almond extract and water. Pulsate
until dough clings together. Form into a ball, lightly dust with
flour and wrap in plastic wrap. Refrigerate for 45 minutes or
freeze for 15 minutes. Roll dough out between two sheets of waxed
paper into a circle about 12 1/2" in diameter. Place in tart tin;
prick bottom all over with the tines of a fork. Wrap tin securely
in aluminum foil. Freeze for 45 minutes or as long as a week.
For fully baked shell, preheat oven to 375 degrees. Set frozen
tart tin in middle level of oven. Bake for 25 minutes or until
crust is golden brown. Prebaked crust is now ready for filling.
For half baked shell, preheat oven to 425 degrees. Place tart
tin in middle level of oven. Bake for 8 to 10 minutes or until
the crust is beginning to set and color. Note: For either shell,
if the bottom is rising and swelling, prick, gently, with fork tines
to release steam.
-End Recipe Export-
-Begin Recipe Export-
Title: Fresh Raspberry Tart
Keywords: Desrt1, Desserts/tart, Tarts, Desserts/alcohol, Raspberries
Source: DESSERT1.ZIP
1 - fully baked 11" tart shell made with basic sweet dough
1 - pint fresh raspberries
1/2 - cup strawberry or raspberry jam
1 - tsp kirsch
Preheat oven to 375 degrees. Heap raspberries in tart shell. Set
in middle level of oven and bake for 5 minutes.
heat jam with kirsch until thinned out. Brush top of finished
tart with jam glaze and serve. Serves 10 to 12.
-End Recipe Export-
-Begin Recipe Export-
Title: Lemon Tart
Keywords: Desrt1, Desserts/tart, Tarts
Source: DESSERT1.ZIP
1 - fully baked 11" tart shell made with basic sweet dough
4 - lemons
4 - eggs
6 - egg yolks
3/4 - cup sugar
1/4 - cup milk
1/2 - tsp cornstarch
6 - Tbsp butter or margarine, cut into pieces
Grate peel from lemons into a small bowl. Juice lemons and
strain into the same bowl, pushing through as much pulp as
possible.
Beat eggs, egg yolks and sugar in a heavy medium sized saucepan.
Mix milk with cornstarch and add. Stir in lemon juice and rind.
Mixture may curdle, slightly. Add all the butter or margarine. Cook
over medium to low heat, stirring constantly; do not boil. When
mixture coats the back of the spoon, remove from the heat and let
stand for 5 minutes. Beat with a wire whisk until smooth. Cool to
room temperature; refrigerate until chilled. Lemon filling will
keep in a covered container for up to two weeks.
Preheat oven to 375 degrees. Spoon lemon filling into the tart
shell (if just baked, cool, slightly, before filling. )Smooth the top
Bake in the middle level of oven for 30 to 35 minutes or until
top is flecked with dark brown spots and filling is set. Watch
tart carefully as it browns quickly. Cover with foil at the last
to avoid burning. Serve at room temperature. Makes 10 to 12
serving.
-End Recipe Export-
-Begin Recipe Export-
Title: Apple Crispy
Keywords: Desrt1, Desserts/fruit
Source: DESSERT1.ZIP
3 - apples, cored and halved
1/4 - cup maple syrup
2 - Tbsp butter or margarine
1/4 - tsp cinnamon
1 1/2 - cups whole wheat brand cereal with raisins and nuts
Preheat oven to 350 degrees. Place cut apples in a 12 x 8 x 2"
baking dish. Combine syrup, butter and cinnamon. Stir to blend. Add
cereal, tossing to coat. Spoon over apples. Bake, uncovered, until
apples are tender, about 35 minutes. Cover, loosely, with foil if
cereal gets too brown. Serve warm. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Strawberry Crumble
Keywords: Desrt1, Desserts/fruit, Strawberries
Source: DESSERT1.ZIP
4 1/2 - Tbsp cold butter
1 - 20 oz pkg frozen strawberries
3/4 - cup slivered almonds
1/2 - cup packed light brown sugar
Pinch ground cinnamon
Pinch ground nutmeg
3/4 - cup unseasoned bread crumbs
Preheat oven to 400 degrees. Grease a 8 x 8 x 2" baking dish
with 1/2 Tbsp of the butter. Set aside. Place closed package
of strawberries in a bowl of hot water to defrost. When thoroughly
thawed, remove strawberries from the package and drain fully.
Put almonds, sugar, cinnamon and nutmeg in a food processor or
blender. Chop roughly. Pour into a medium size bowl and stir in
bread crumbs. Put drained strawberries and 1/2 cup of dry mixture
in prepared baking dish and mix lightly. Add remaining butter to
remaining dry mixture and blend, gently; spread, evenly, over
strawberries. Bake about 20 minutes. Remove crumble from oven and
if desired, under preheated broiler to brown crust, about 3
minutes. Allow to stand 5 to 10 minutes before serving. Makes 4
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: La Dolce Vita
Keywords: Desrt1, Desserts/fruit, Italian/dessert, Desserts/alcohol
Keywords: Pineapple
Source: DESSERT1.ZIP
1 - 8 1/4 oz can sliced pineapple in syrup
1/4 - cup confectioners sugar
4 - Tbsp Amaretto liqueur
2 - cups Ricotta cheese
1 - Tbsp toasted sliced almonds
Shaved semi sweet chocolate
Drain pineapple. Reserve 1 Tbsp syrup. Stir in sugar, Amaretto
and reserved syrup into Ricotta cheese.
Place pineapple slices on each of 4 dessert plates. Mound with
Ricotta cheese mixture on pineapple. Sprinkle with almonds and
shaved chocolate. Serve chilled or at room temperature. Makes 4
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Fruit Flambe
Keywords: Desrt1, Desserts/fruit, Desserts/alcohol, Apricots, Pears
Source: DESSERT1.ZIP
1 - 8 3/4 oz can apricot halves, drained
1 - 8 1/4 oz can pear halves, drained
1/2 - cup flour
1/2 - cup butter
4 - thin slices of orange peel
4 - thin slices of lemon peel
4 - oz brandy
Dredge pear and apricot halves in flour. Saute in butter in a
small skillet until golden brown. Place fruit on a warm platter.
Garnish with orange and lemon peel. Pour brandy over fruit and
ignite, basting until flame burns off. Serve immediately. Makes 4
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: New Zealand Meringue Dessert
Keywords: Desrt1, Desserts/fruit, Meringue
Source: DESSERT1.ZIP
2 - egg whites
1 - tsp vinegar
1 - tsp cornstarch
1 - tsp vanilla extract
4 - Tbsp boiling water
1 - cup sugar
1 to 3 - cups fruit topping of choice
1 - cup heavy cream, whipped
In an electric mixer, beat under low speed, all the ingredients
except sugar for a few minutes, increase speed to medium; add sugar
a little at a time and keep on beating until mixture forms a stiff
meringue. Carefully, grease a piece of aluminum foil and place it on
a baking sheet. Use a 9" cake pan and draw a line around it on the
foil to get the outline, then pile meringue inside the circle, making
it a little higher towards the edge. Bake in a preheated 250 degree
oven for about 30 minutes. Turn off heat and let meringue cool in
the oven. To serve, top with 1 to 3 cups of desired fruit and 1 cup
heavy cream, whipped.
-End Recipe Export-
-Begin Recipe Export-
Title: Peaches au Vin (Peaches in Wine)
Keywords: Desrt1, Desserts/fruit, Champagne, Desserts/alcohol
Source: DESSERT1.ZIP
6 - fresh peaches
1 - cup sparkling white wine or champagne
2/3 - cup sugar
Peel peaches and cut into quarters. Mix wine and sugar in a dish.
Immerse peaches and marinate in refrigerator 1 or 2 hours, turning
peaches from time to time. Serve cold in sherbet or champagne glasses,
which go nicely with sparkling wine. Serves 6.
-End Recipe Export-
-Begin Recipe Export-
Title: Raspberry Dessert
Keywords: Desrt1, Desserts/fruit, Raspberries
Source: DESSERT1.ZIP
1 - cup flour
1/4 - cup sugar
1/2 - stick margarine
1/2 - cup cuts, chopped
24 - large marshmallows
1/2 - cup milk
2 - 3 oz pkg raspberry Jello
2 - cups hot water
2 - 10 oz pkg frozen raspberries, thawed, drained
1 - 8 oz pkg Cool Whip topping
Mix first 4 ingredients well. Press into 13 x 9" pan. Bake 15 minutes
@ 325 degrees. Set aside to cool. In heavy saucepan, melt marshmallows
with milk, stirring often. Set aside. When cool, add prepared Cool Whip.
Dissolve Jello in hot water. Add berries. Let stand until almost thick.
Add marshmallow mixture. Swirl together. Pour over crust. Chill over-
night. Serve with whipped cream and raspberry garnish.
-End Recipe Export-
-Begin Recipe Export-
Title: Marvelous Fruit Medley
Keywords: Desrt1, Desserts/fruit
Source: DESSERT1.ZIP
1 - 8 oz can fruit cocktail, drained
1 - 4 oz container Cool Whip Whipped Topping, thawed
1 - cup flaked coconut
1 - cup miniature marshmallows
1/4 - cup milk
Combine all ingredients, mixing well. Chill about 1 hour. Makes 6
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Strawberry Squares
Keywords: Desrt1, Desserts/fruit, Strawberries
Source: DESSERT1.ZIP
1/4 - cup melted margarine
1 1/2 - cups finely crushed vanilla wafers (about 45)
1 - 3 oz pkg strawberry Jello
3/4 - cup boiling water
1 - 14 oz can Sweetened Condensed milk
1 - 10 oz pkg frozen sliced strawberries in syrup, thawed
4 - cups miniature marshmallows
1/2 - pt whipping cream, whipped
Stir melted margarine into crumbs. Mix well. Pat into 12 x 7" baking
dish. Chill well. Dissolve Jello in boiling water. Stir in milk,
strawberries and juice. Fold in marshmallows. Let sit to room temperature
Fold in whipped cream. Pour into chilled crust. Refrigerate overnight.
Serve with whipped cream; garnish with strawberries.
-End Recipe Export-
-Begin Recipe Export-
Title: Country Baked Apples
Keywords: Desrt1, Desserts/fruit, Apples
Source: DESSERT1.ZIP
6 - baking apples
1 - cup apple juice
1/2 - cup plum jam
1 - cup coarse whole-wheat bread crumbs
1/2 - cup sugar
1/4 - tsp allspice
1/4 - cup corn-oil margarine
Core apples almost through to blossom end; pare about 1/3 way down
from stem end. Blend 1/4 cup apple juice into plum jam; stir in crumbs
spoon mixture into apple centers. Place apples in 11 x 7 x 3" baking
dish. Combine remaining 3/4 cup apple juice, sugar and allspice. Pour
over apples. Dot apples with margarine. Bake @ 350 degrees, basting often
with syrup in pan, until apples are tender, 45 to 60 minutes. Serve warm
with sweetened whipped cream. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Apple Crisp - 1
Keywords: Desrt1, Desserts/fruit, Apples
Source: DESSERT1.ZIP
4 - cups thin-sliced apples (about 6 medium Jonathan)
1 - cup flour
3/4 - cup brown sugar, packed
1 - tsp cinnamon
1/4 - tsp nutmeg
Dash salt
1/2 - cup butter or margarine
Arrange apples in greased pan. Blend flour, sugar, cinnamon, nutmeg,
salt and margarine with fork until mealy consistency. Sprinkle over
apples; bake @ 375 degrees 30 to 40 minutes, until tender, crusty and
brown. Serve topped with ice cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Fresh Peach Tarts
Keywords: Desrt1, Desserts/tart, Tarts, Peaches
Source: DESSERT1.ZIP
5 - cups sliced ripe, fresh peaches (12 medium)
4 1/2 - tsp cornstarch
6 - baked 5" tart shells
1 - cup sugar
Whipped cream
1 - Tbsp fresh lemon juice
8 - fresh peach slices for garnish
Combine peaches, sugar and lemon juice. Let stand 20 minutes, then drain
juice into a measuring cup. There should be 1 cup of liquid. If
not, finish filling cup with water. Pour liquid into a saucepan; add
cornstarch and cook until transparent. Remove from heat and cool.
Meanwhile, divide fruit equally among the 6 baked tart shells. Then,
spoon the cooled sauce over each tart to form a glaze. Chill until the
glaze is set. Garnish with whipped cream and peach slices. Makes 6
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Double Fruit Parfaits
Keywords: Desrt1, Desserts/fruit, Parfait, Kiwi, Strawberries, Pineapple
Keywords: Papaya
Source: DESSERT1.ZIP
2 1/2 - cups fresh pineapple, cubed
1 - cup fresh strawberry halves
1 - banana
1 - papaya, peeled, seeded, cubed
2 - kiwifruit, peeled, sliced
1/2 - cup freshly squeezed orange juice
In a large bowl, combine pineapple, papaya, kiwifruit and strawberries.
In a food processor or blender, combine banana and orange juice; process
until smooth. Pour banana mixture over fruit; mix gently. Cover. Chill
several hours to blend flavors. To serve, spoon fruit into parfait
glasses. Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Apple Tart
Keywords: Desrt1, Desserts/tart, Tarts, Apples
Source: DESSERT1.ZIP
PASTRY:
1 - stick plus 1 Tbsp butter
1 2/3 - cup flour
2 - Tbsp sugar
Pinch of salt
1 - egg yolk, beaten with 3 to 4 Tbsp cold water
Apricot jam
FILLING:
4 - egg yolks
1/2 - cup sugar
Pinch of salt
1/2 - cup pulverized almonds
1/3 - cup raisins
2 - large cooking apples
1/2 - lemon
1/2 - tsp cinnamon
For the pastry:Cut chilled butter into tiny bits and out into a
mixing bowl with flour, sugar and salt. Use a pastry blender or two
knives to work the mixture until it has the texture of oatmeal.
Beat the egg yolk with the water. Make a well in the center of the
flour mixture and pour in the egg. Mix with a fork, then use your hands
to press the dough into a ball.
Wrap the pastry in plastic wrap and refrigerate at least 20 minutes.
(It's all right to refrigerate it for 3 to 4 days. )
Roll the pastry to 1/8" thickness and line a 10" pan with the dough.
Paint a thick coating of apricot jam on the pastry and refrigerate.
For the filling:Beat the egg yolks and slowly add the sugar and salt,
beating continuously until the sugar is absorbed and the eggs are
thick and lemon-colored. Add almonds and raisins. Peel the apples and
rub them with the cut lemon (to keep them from turning brown). Grate
the apples and stir them into the egg mixture. Add cinnamon. Fill pastry
shell with apple mixture and bake @ 350 degrees for 40 minutes. Unmold
and serve tepid.
-End Recipe Export-
-Begin Recipe Export-
Title: Chocolate - Cherry Squares
Keywords: Desrt1, Desserts/fruit, Cherries
Source: DESSERT1.ZIP
1 - cup all-purpose flour
1/3 - cup butter
1/2 - cup packed light brown sugar
1/2 - cup chopped nuts
Filling (recipe follows)
Red Candied Cherries, halved
Heat oven to 350 degrees. In large mixer bowl, combine flour, butter
and brown sugar. Blend on low speed to form fine crumbs, about 2 to 3
minutes. Stir in nuts. Reserve 3/4 cup crumb mixture for topping; pat
remaining crumbs into ungreased square pan, 9 x 9 x 2". Bake 10 minutes
or until lightly browned. Meanwhile, prepare filling; spread over warm
crust. Sprinkle with reserved crumb mixture; garnish with cherry halves.
Return to oven; bake 25 minutes or until lightly browned. Cool; cut into
squares. Store, covered, in refrigerator. Makes about 3 dozen squares.
FILLING:
1 - 8 oz pkg cream cheese, softened
1/2 - cup sugar
1/3 - cup Hershey Cocoa
1/4 - cup milk
1 - egg
1/4 - tsp vanilla
1/4 - cup chopped red candied cherries
In small mixer bowl, combine cream cheese and sugar; beat until fluffy.
Add cocoa, milk, egg and vanilla; beat until smooth. Fold in cherries.
-End Recipe Export-
-Begin Recipe Export-
Title: Peach Crisp - 1
Keywords: Desrt1, Desserts/fruit, Peaches
Source: DESSERT1.ZIP
2 - cups cooked brown rice
1 2/3 - cups fresh peach chunks (or frozen unsweetened peach slices
or 1 - 16 oz can sliced peaches in fruit juices, drained)
2/3 - cup firmly packed brown sugar, divided
3/4 - cup whole wheat or all-purpose flour
1/2 - tsp cinnamon
1/8 - tsp ground nutmeg
1/4 - cup butter
1/2 - cup chopped walnuts or pecans
Combine rice, peach slices and 1/3 cup sugar in buttered shallow
1 1/2 qt baking dish. Mix flour, remaining sugar, cinnamon and nutmeg.
Cut in butter until mixture is crumbly. Sprinkle over rice. Sprinkle
nuts over flour mixture. Bake @ 350 degrees 20 to 25 minutes. Serve warm
with whipped cream or ice cream, if desired. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Mountain Dew Jello
Keywords: Desrt1, Desserts/fruit, Jello, Bananas, Pineapple
Source: DESSERT1.ZIP
2 - small pkg lemon jello
1 - cup boiling water
1 - large can crushed pineapple
1 - 12 oz can Mountain Dew Soda Pop
Pinch salt
4 - bananas, sliced
3 - cups miniature marshmallows
1 - medium-size carton Cool Whip
Instant Lemon Pudding, mixed with 1 cup water
Dissolve Jello in 1 cup boiling water. Add pineapple, soda, salt,
bananas and marshmallows. Set in 9 x 13" pan. Refrigerate until set.
Top with Cool Whip mixed with Instant Lemon Pudding.
-End Recipe Export-
-Begin Recipe Export-
Title: Fresh Italian Orange Dessert
Keywords: Desrt1, Desserts/fruit, Italian/dessert, Desserts/alcohol, Oranges
Source: DESSERT1.ZIP
4 - large oranges
1 - Tbsp sugar
1 - Tbsp orange liqueur
1 - cup ricotta or creamed cottage cheese
Cinnamon
Cut a lice from top of each orange, cut off peel in strips from top
to bottom, cutting deep enough to remove white membrane. Or, cut peel
round and round in spiral fashion. Go over fruit again to remove any
remaining white membrane. Cut oranges into crosswise slices.
In a small bowl, mix ricotta, sugar and liqueur. To serve, arrange
orange slices on platter and top with ricotta mixture. Sprinkle with
cinnamon. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Strawberry Delight
Keywords: Desrt1, Desserts/fruit, Desserts/special, Strawberries
Source: DESSERT1.ZIP
FILLING:
1 - cup sifted powdered sugar
3 to 4 - Tbsp hot water
1 - 10 oz pkg frozen sweetened strawberries, thawed
2 - egg whites
1 - cup whipping cream
2 - pints fresh strawberries (about 32 berries)
1 - Tbsp strawberry jam
Mint sprigs, if desired
1/8 - tsp almond extract
NUT PASTRY:
1/4 - cup nuts such as slivered almonds, walnuts, pecans or macadamia
nuts
1 1/4 - cups sifted all-purpose flour
1/2 - tsp salt
6 - Tbsp shortening
3 - Tbsp cold water
Preheat oven to 375 degrees. Finely chop nuts in a nut chopper or
blender. Combine nuts, flour and salt in a medium bowl. Cut in shortening
and blend it in pea-size pieces. Sprinkle with cold water and mix
together until it forms a ball. Divide ball of dough in half and roll
out each on a floured board.
Using a 8" cake pan as a guide, cut two round circles with a sharp
knife. Place each circle of pastry on a cookie sheet and bake until
lightly browned, about 10 minutes. Cool pastry.
In a small bowl, combine powdered sugar, hot water and almond extract.
Beat until smooth and frost one of the cooled pastries.
Drain frozen strawberries, Reserving syrup. Pour syrup into a small
saucepan and bring to a boil. In a medium bowl, beat egg whites until
soft peaks form. Slowly, pour hot syrup in a thin stream over egg whites,
while beating. Add thawed strawberries, continuing to beat. Whip the cream
in another bowl, until stiff peaks form. Fold whipped cream into
strawberry mixture.
Completely, cover one pastry with about 28 or 29 large hulled
strawberries tips up. Pour whipped cream mixture over them. Lay the
frosted pastry on top of that. Use the rest of creamed mixture to cover
the sides of the dessert. Slice 3 strawberries in half lengthwise,
keeping stems on. Glaze them with strawberry jam to garnish the top.
Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Cherry Berries on a Cloud
Keywords: Desrt1, Desserts/fruit, Cherries, Strawberries
Source: DESSERT1.ZIP
3 - egg whites (1/3 to 1/2 cup)
1/4 - tsp cream of tarter
3/4 - cup sugar
1 - 3 oz pkg cream cheese, softened
1/2 - cup sugar
1/2 - tsp vanilla
1 - cup chilled whipping cream
1 - cup miniature marshmallows
Cherry-Berry Topping
Heat oven to 275 degrees. Cover baking sheet with heavy brown paper;
draw outline of heart, 9" across greatest width on paper. Beat egg whites
and cream of tarter until foamy. Beat in 3/4 cup sugar, 1 Tbsp at a time.
Continue beating until stiff and glossy. Do not overbeat. Spoon meringue
into outline on paper, building up side.
Bake 1 1/2 hour. Turn off oven. Leave meringue in oven with door closed
1 hour. Remove from oven. Finish cooling away from draft.
Blend cream cheese, 1/2 cup sugar and the vanilla in chilled bowl. Beat
cream until stiff. Gently, fold whipped cream and marshmallows into cream
cheese mixture. Pile into meringue shell. Cover; chill at least 12 hours.
Just before serving, top with Cherry-Berry Topping. Cut into wedges. Makes
6 to 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Cherry-Berry Topping
Keywords: Desrt1, Desserts/sauce, Desserts/fruit, Cherries, Strawberries
Source: DESSERT1.ZIP
1 - 21 oz can cherry pie filling
1 - tsp lemon juice
2 - cups sliced strawberries or 1 - 16 oz pkg frozen strawberries,
thawed
Stir together.
-End Recipe Export-
-Begin Recipe Export-
Title: Poached Apples in Wine
Keywords: Desrt1, Desserts/fruit, Desserts/alcohol, Apples
Source: DESSERT1.ZIP
5 - cups dry white wine
1 1/2 - cups sugar
Zest of 1 large lemon, cut into very fine strips
4 - Granny Smith Apples
Boil wine, sugar and lemon zest in large saucepan 10 minutes.
Meanwhile, pare and core apples, leaving apples whole. Add apples
to wine; reduce heat to low. Barely, simmer, turning apples
frequently, 25 to 30 minutes. Remove apples to serving dish. Boil
poaching liquid until syrupy, about 15 minutes. Pour 1/2 cup syrup
over apples; cool to room temperature. Remove lemon zest from
remaining syrup with slotted spoon; sprinkle over apples. Makes 4
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Apple Galette
Keywords: Desrt1, Desserts/fruit, Desserts/alcohol, Apples
Source: DESSERT1.ZIP
FILLING:
5 - large apples
1/4 - cup sugar
3 - Tbsp butter, cut into small pieces
4 - Tbsp apricot preserves
1 - Tbsp Cognac or Brandy
CRUST:
1 1/2 - cups all-purpose flour, not sifted
1/2 - cup (1 stick) butter, cut with a knife into thin slices
3/4 - cup very cold water
To make crust, mix flour and butter together lightly by hand so that
pieces of butter remain visible throughout the flour. Add the water
and mix very fast with your hands just until the dough sticks
together. The dough may be used right away, but it is better if
refrigerated for one to two hours. Before refrigerating, wrap in
plastic wrap.
Roll out the dough 1/8 to 1/16" thick in a large circle, about 18"
in diameter. Place dough on a large pizza pan or cookie sheet.
For filling, peel and cut the apples in half, core them, and slice.
Don't worry about the apples browning. The discoloration will not be
noticeable after cooking.
Set aside the large center slices of apple and chop the end slices
coarsely. Sprinkle chopped apple over the dough, leaving about a 1/2"
border. Arrange large slices on the dough, beginning with the outside,
about 1 1/2" from the edge. Stagger and overlap the slices to imitate
petals of a flower. Place small slices in the center to resemble the
heart of a flower.
Bring up the border of the dough and fold it over the apples.
Sprinkle the apples with sugar and pieces of butter. Bake in a 400
degree oven for 65 to 75 minutes until the galette is really well
browned and crusty.
Dilute the apricot preserves with the alcohol (or use water) and
spread on top of the apples with the back of a spoon. It is helpful
to strain out the pieces of apricot. Follow the designs so that you
do not disturb the pieces of apple. Serve at room temperature. Cut
into wedges.
-End Recipe Export-
-Begin Recipe Export-
Title: Apple Dessert Fritters
Keywords: Desrt1, Desserts/fruit, Fritters, Apples
Source: DESSERT1.ZIP
4 to 6 - tart apples
1 - cup sifted all-purpose flour
1 - tsp baking powder
1 - Tbsp sugar
1/2 - tsp salt
1/4 - tsp nutmeg
1 - egg
1/2 - cup milk
1 - Tbsp vegetable oil
1 - Tbsp lemon juice
1/2 - cup flaked coconut
Peel and core apples; slice 1/4" thick. Mix and sift flour, baking
powder, sugar, salt and nutmeg. Beat egg, slightly, heat in milk and
vegetable oil. Add to flour mixture. Stir in lemon juice and coconut.
Dip apple slices in batter. Fry in hot vegetable oil, about 14" deep,
until golden brown, turning to brown on both sides. Drain on absorbent
paper. Serve with maple syrup. Makes 6 to 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Peach Betty
Keywords: Desrt1, Desserts/fruit, Peaches
Source: DESSERT1.ZIP
4 - cups sliced fresh peaches or 2 - 16 oz cans drained sliced peaches
1 - Tbsp flour
1/4 - tsp cinnamon
1/2 - cup packed brown sugar
1/4 - cup plain dry bread crumbs or 1 - slice bread crumbs
1 - tsp cinnamon
1/2 - tsp nutmeg
1/4 - cup margarine
1/2 - cup quick cooking oats
1/2 - cup walnuts, chopped
Arrange peach slices in a 9" round dish. Sprinkle with flour and
1/4 tsp cinnamon. Combine brown sugar, bread crumbs, 1 tsp cinnamon
and nutmeg. Cut in margarine until mixture resembles coarse crumbs.
Add oats and walnuts. Crumble mixture over peach slices.
Do not cover. Microwave on high 10 to 12 minutes. Let stand, uncovered
until lukewarm. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Fruit in Puff Pastry
Keywords: Desrt1, Desserts/fruit, Puff pastry, Desserts/alcohol, Berries
Source: DESSERT1.ZIP
PUFF PASTRY:
1/2 - lb bread flour
1/2 - lb pastry flour
1 - lb butter
1/4 - oz salt
1 1/2 - cups cold water
FILLING:
1 - cup fresh berries (raspberries, strawberries, blackberries, etc. )
1/2 - cup apple juice
1/8 - cup brown sugar
1 - tsp cinnamon
1/2 - tsp nutmeg
1/2 - oz brandy
SAUCE:
2 - cups grape preserves
To prepare the puff pastry, sift the two flours together in a
mixing bowl. Cut the butter into the flours, leaving in large lumps.
Dissolve salt in water. Slowly, add water to the flour and butter
mixture. Mix until absorbed. Let dough rest in refrigerator for 15
minutes. Dust a pastry board with flour and roll the dough into a
rectangle. Fold the dough. Roll dough to 1/8" thickness and cut into
squares 3 x 3".
To prepare filling, combine apple juice, brown sugar, cinnamon and
nutmeg; bring to boil over high heat. Add the berries and remove from
heat; stir in brandy. Set aside.
Next, place 3 Tbsp of the filling on each pastry square; fold into
a triangle. Seal by pressing edges together with tines of a fork. Bake
@ 400 degrees for 15 to 20 minutes, until golden brown.
To serve pastry, arrange on individual serving plates. Gently warm
preserves and then spoon generously over pastries.
-End Recipe Export-
-Begin Recipe Export-
Title: Cherry Chews
Keywords: Desrt1, Desserts/fruit, Cherries
Source: DESSERT1.ZIP
3/4 - cup butter
2 - cups cottage cheese
2 1/4 - cups flour
1/2 - tsp salt
1 - 1 lb can red tart pitted cherries, water packed
1/2 - cup sugar
2 - Tbsp cornstarch
1/2 - tsp almond extract
Confectioners sugar
Cream butter and cottage cheese until smooth. Add flour and salt.
(Add last 1 1/4 cups flour by hand). Chill several hours.
Filling: Drain cherries; save 3/4 cup liquid. Combine sugar and
cornstarch; gradually, add liquid. Cook, stirring constantly, until
thickened. Cook 2 minutes longer. Add almond extract and cherries;
cool.
On floured board, roll dough (1/3 at a time) until 15 x 9" big and
1/2" thick. Cut into 3" squares. Place 2 cherries with sauce in each
square. Press outer edges to flatten. Place on buttered baking sheets.
Bake @ 375 degrees 20 to 25 minutes. Cool on rack. Sprinkle with sugar.
Makes 45 squares.
-End Recipe Export-
-Begin Recipe Export-
Title: Swedish Creme
Keywords: Desrt1, Desserts/fruit, Desserts/special, Desserts/alcohol
Keywords: Strawberries
Source: DESSERT1.ZIP
1 - Tbsp unflavored gelatin
1/4 - cup warm water
2 1/2 - cups heavy cream
1 - cup sugar
2 - cups sour cream
2 - tsp vanilla
2 - cups sweetened chopped strawberries
Grand Marnier or other orange liqueur (optional)
Combine gelatin and water. Stir and set aside. Combine cream and
sugar in a large bowl. Heat in microwave (or large saucepan and
heat on stove) until it is very hot but not boiling. Add gelatin
and stir to dissolve. Beat in sour cream and vanilla. Pour into
parfait glasses or dessert dishes. Or pour into one large greased
mold. Cover and chill several hours. Serve with fruit. Grand Marnier
or other orange liqueur enhances the flavor of the strawberries.
Add a Tbsp or two, if you like.
-End Recipe Export-
-Begin Recipe Export-
Title: Golden Meringue Delicious
Keywords: Desrt1, Desserts/fruit, Apples
Source: DESSERT1.ZIP
3 to 4 - Golden Delicious apples, pared, cored and sliced
1/4 - cup water
Sugar
2 - tsp cornstarch
3/4 - tsp ground cinnamon
Dash salt
Pastry crust
3 - egg whites
1/4 - tsp cream of tartar
Combine apples and water. Simmer, covered, 5 minutes or until
apples are tender. Combine 1 tablespoon sugar, cornstarch,
cinnamon and salt; stir into apples. Cook and stir until
thickened. Turn into baked pastry crust. Beat egg whites with
cream of tartar until foamy. Gradually beat in 1/4 cup sugar;
beat until stiff peaks form and sugar is dissolved. Spoon
meringue over apples, sealing edges of pastry crust. Bake @ 400
degrees 5 to 7 minutes or until lightly browned. Serve warm or
cool. Cut into wedges to serve. Makes 6 to 8 servings.
Pastry crust: Combine 1 cup flour and 2 tablespoons sugar; cut
in 1/2 cup softened butter or margarine. Stir in 1 beaten egg
yolk and 1/4 teaspoon vanilla; mix well. If mixture is too dry,
add 1 teaspoon milk. Press onto bottom and 1" up sides of 9"
springform pan or 9" flat pan with removable bottom. Bake @ 400
degrees for 8 to 10 minutes.
-End Recipe Export-
-Begin Recipe Export-
Title: Peanut Butter Apple Crumble
Keywords: Desrt1, Desserts/fruit, Apples
Source: DESSERT1.ZIP
1/2 - cup sifted flour
3/4 - cup sugar
1/4 - cup peanut butter
6 - cooking apples
1/4 - cup sugar
1/2 - tsp grated orange rind
2 - Tbsp orange juice
2 - Tbsp water
1/4 - cup margarine
Measure flour and 3/4 cup sugar into mixing bowl. Cut in margarine
and peanut butter with pastry blender or 2 knives until crumbs
resemble course meal. Pare, core and slice apples. Arrange in 1 1/2
quart casserole or shallow baking dish. Sprinkle with remaining
sugar, orange rind, orange juice and water. Cover with crumb mixture
Bake @ 350 degrees until apples are tender, about 45 minutes. Serve
warm, topped with ice cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Strawberry Sour Cream Popovers
Keywords: Desrt1, Desserts/fruit, Popovers
Source: DESSERT1.ZIP
4 - eggs
2 - cups sour cream
2 - cups flour
5 - Tbsp sugar
1/4 - tsp salt
Strawberry Sauce
Butter 6 popover cups and sprinkle with sugar. Heat oven to
450 degrees. Heat oven to 450 degrees. Beat eggs until foamy.
Combine with sour cream. Add flour, sugar and salt. Beat into
liquid until smooth.
Divide batter among popover cups. Place on cookie sheet, if
they are not attached. Bake 15 minutes; reduce heat to 350
degrees and cook 20 minutes more.
Divide the popovers, then cover with strawberry sauce. Serves 6
to 12.
-End Recipe Export-
-Begin Recipe Export-
Title: Strawberry Lemon Cream Parfait
Keywords: Desrt1, Desserts/fruit, Parfait, Strawberries
Source: DESSERT1.ZIP
1/2 - cup whipping cream
1/2 - cup prepared lemon curd
Grated peel of 1 lemon
2 - pt baskets fresh strawberries, stemmed and sliced
Mint sprigs, for garnish
In medium bowl, whip cream to form stiff peaks. In another
medium bowl, mix about 1/4 of cream into lemon curd to blend
thoroughly, then fold in remaining cream and lemon peel. Chill.
To serve, arrange 3 layers strawberries and 2 layers lemon cream
in 4 stemmed glasses, beginning and ending with strawberries.
Garnish with mint. Serve with small cookies. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Strawberry Shortcake Delight
Keywords: Desrt1, Desserts/fruit, Cakes/shortcake, Strawberries
Source: DESSERT1.ZIP
1 - quart fresh strawberries
Sugar
2 1/4 - cups sifted all-purpose flour
2 - Tbsp sugar
1 - Tbsp baking powder
1/2 - tsp salt
1/2 - cup Crisco shortening
1 - egg, beaten
3/4 - cup milk
Milk for brushing
1/2 - cup strawberry jam
2 - cups whipping cream, whipped
Reserve 1 whole strawberry. Slice remaining berries and reserve
5 slices. Sweeten remaining sliced berries with sugar to taste.
Preheat oven to 425 degrees. Combine flour, 2 Tbsp sugar, baking
powder and salt in a bowl. Cut in Crisco with a pastry blender or
2 knives until mixture resembles coarse crumbs. Make a well in
center. Combine egg and 3/4 cup milk, add to well, and stir with a
fork, 20 to 30 strokes. Turn dough out onto a lightly floured surface
and shape into a ball. Knead lightly with fingertips, about 15
minutes. Divide dough in thirds. Grease three 8 x 1 1/2" layer cake
pans, line bottoms with waxed paper, and grease paper. Put a third
of dough in each pan. Pat out evenly to fit bottom of pans. Brush
tops with milk.
Bake @ 425 degrees for 15 to 18 minutes or until tops are
lightly browned. Loosen edges of shortcake rounds. Remove from
pans and peel off waxed paper. Set right-side-up on racks.
Spread each of two shortcakes with 1/4 cup strawberry jam.
Place one shortcake layer on a serving plate. Arrange half of the
sweetened strawberry slices over bottom layer. Spoon 1 1/2 cups
whipped cream over berries. Cover with second shortcake layer and
arrange remaining sweetened sliced berries over it. Spread with
1 1/2 cups whipped cream. Top with plain shortcake layer. Spread
with 1 cup whipped cream. Decorate with reserved whole strawberry
and slices. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Apple Crisp Delight
Keywords: Desrt1, Desserts/fruit, Apples
Source: DESSERT1.ZIP
6 to 8 - apples, quartered
1 - cup sugar
3/4 - cup all-purpose flour
1/2 - cup butter
1 - tsp cinnamon
Whipped Cream
Place apples in greased 2 quart glass baking dish. Blend together
the butter, sugar, flour and cinnamon. Work until crumbly, then pack
closely over the apples. If the apples are very dry, a little water
may be placed in the bottom of the dish. Bake in 375 degree oven for
45 to 60 minutes. Serve warm with a little whipped cream. Serve 5 to 6.
-End Recipe Export-
-Begin Recipe Export-
Title: Sweet Cherry Strudel
Keywords: Desrt1, Desserts/fruit, Breads/breakfast, Cherries
Source: DESSERT1.ZIP
6 - cups pitted cherries
2/3 - cup fine dry bread crumbs
2 - Tbsp sugar
1 - Tbsp grated orange peel
1 - tsp ground cinnamon
8 - fillo strudel leaves
1/2 - cup butter, melted
Whipped cream
Combine cherries, crumbs, sugar, orange peel and cinnamon. Set aside.
Unroll fillo leaves and place between waxed paper and under a damp
towel to prevent drying. Remove two leaves; place on a sheet of waxed
paper. Brush with butter. Add two more leaves; brush with butter. Place
1/2 of the filling in a 3" wide strip along the short edge of the
fillo leaves. Carefully, roll up, jelly roll fashion. Repeat with remaining
fillo leaves and filling.
Place both rolls, seam side down, on a greased baking sheet. Brush with
melted butter. Bake @ 425 degrees for 15 minutes. Reduce heat to 375
degrees and bake 15 minutes longer or until golden brown. Cool slightly.
Serve with whipped cream. Makes 16 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Peaches and Raspberries with Almonds
Keywords: Desrt1, Desserts/fruit, Raspberries
Source: DESSERT1.ZIP
4 - peach halves, fresh or canned
1 - 10 oz pkg frozen raspberries, thawed
1/2 - cup whipping cream, whipped
3 - Tbsp sugar
3 - Tbsp slivered almonds
1/2 - tsp almond extract
Place 2 peach halves in each dessert dish. Fill hollows with slivered
almonds; spoon sweetened raspberries over the peaches. Mix whipped cream
with sugar and almond extract. Top desserts with cream. Sprinkle with
more almond slivers for garnish. Serves 2.
-End Recipe Export-
-Begin Recipe Export-
Title: Peach Compote with Oranges and Almonds
Keywords: Desrt1, Desserts/fruit, Oranges, Peaches
Source: DESSERT1.ZIP
8 - peaches (not too ripe)
Juice of 1 lemon
4 - Tbsp butter
Thinly shredded rind of 1 orange
1/2 - cup light honey
1/2 - cup water
4 - whole cloves
Skinned sections of 2 oranges
1/4 - cup almond slivers
Peel peaches, cut neatly in halves, remove stones and sprinkle with
lemon juice. In saute pan large enough to hold peaches, melt butter.
Add orange rind, honey, water and cloves. Stir over moderate heat until
mixture is blended. Reduce heat to low and simmer 3 minutes. Then add
peach halves and simmer 10 minutes.
Arrange peaches in shallow heatproof serving dish. Decorate with
orange sections. Pour syrup from saute pan over arrangement. Scatter
almonds over top and brown lightly under broiler. Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Strawberry Trifle
Keywords: Desrt1, Desserts/fruit, Trifle, Desserts/alcohol, Strawberries
Source: DESSERT1.ZIP
1 - pkg microwave yellow or lemon cake mix
Oil, water and egg - according to package directions
3 - Tbsp triple sec, divided for use
1 - cup milk
1/4 - cup sugar
1 - Tbsp cornstarch
1 - egg yolk
1 - cup sliced strawberries
6 - whole strawberries
1/4 - cup toasted almonds
Prepare and microwave cake mix according to package directions.
Immediately, drizzle 2 Tbsp of triple sec over surface of cake. let
cool in pan.
Measure milk into a 4 cup glass measure. Blend sugar and cornstarch
together in a custard cup. Stir into milk. Stirring midway through
cooking, microwave on high 3 minutes or until slightly thickened.
Place egg yolk in same custard cup. Pour a small amount of hot mixture
into egg yolk; blend. Pour egg mixture into hot custard mixture.
Microwave on high 30 seconds. Stir remaining 1 Tbsp triple sec into
mixture. Cool to room temperature.
Cut cake into 1" cubes and place in trifle bowl or six individual
dessert dishes. Distribute sliced strawberries over cake. Pour custard
over strawberries. Cover with plastic wrap and refrigerate until
chilled. To serve:Garnish with whole strawberries and almonds. Makes 6
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Apple Pandowdy
Keywords: Desrt1, Desserts/fruit, Apples
Source: DESSERT1.ZIP
1 - qt sliced apples
1 = cup brown sugar
1/4 - cup flour
1/2 - tsp salt
1 - Tbsp vinegar
3/4 - cup water
1 - Tbsp butter
1 - tsp vanilla
TOPPING:
1 - cup flour
1/2 - tsp salt
2 - tsp baking powder
2 1/2 - Tbsp shortening
1/2 - cup milk
Pare and slice apples; place in bottom of large flat baking dish. To
make syrup, combine sugar, flour, salt, vinegar and water. Bring to boil;
cook 2 minutes. Remove from heat; add butter and vanilla. Pour cooled
syrup over apples.
For Topping: Cut shortening into sifted dry ingredients. Add milk; stir
only until mixture is wet. Drop topping by spoonfuls over apple mixture.
Bake @ 400 degrees 35 minutes. Serve with rich cream. Serves 6 to 8.
-End Recipe Export-
-Begin Recipe Export-
Title: Apple Pizza
Keywords: Desrt1, Desserts/fruit, Desserts/pizza, Apples
Source: DESSERT1.ZIP
Pastry for a single pie crust
5 - large apples
1/2 - cup Cheddar, mozzarella or Swiss cheese
1/2 - cup chopped walnuts
1/2 - cup dark brown sugar
1/2 - tsp EACH: ground cinnamon and ground nutmeg
2 - Tbsp butter or margarine
Preheat the oven to 400 degrees. Grease a 12" pizza pan. Roll
the pastry into a 13" circle and place on the greased pizza pan
Form a ring around the edge. Bake in the oven for 10 minutes.
Peel, core, and slice the apples into 1/4" pieces. Arrange on the
pizza crust and sprinkle with the grated cheese. Mix together the
walnuts, brown sugar and spices. Sprinkle on top of the cheese. Cut
the butter into small pieces and dot over the top. Bake for 20
minutes or until apples are tender. Serve hot.
-End Recipe Export-
-Begin Recipe Export-
Title: President Bush Apple Crisp
Keywords: Desrt1, Desserts/fruit, Apples
Source: DESSERT1.ZIP
4 - cups peeled and sliced Granny Smith apples
1/4 - cup orange juice
1 - cup sugar
3/4 - cup all-purpose flour, sifted
1/2 - tsp cinnamon
1/4 - tsp nutmeg
Pinch salt
1/4 - cup butter, cut up
Heavy or whipping cream, optional
Preheat oven to 375 degrees. Butter a 9" glass pie plate.
Arrange apples in pie plate, mounding them in center. Pour
orange juice over apples.
In bowl, combine sugar, flour, cinnamon, nutmeg and salt. Cut
in butter until mixture resembles coarse crumbs; sprinkle
over apples. Bake 45 to 55 minutes until topping is browned
and apples are tender.
-End Recipe Export-
-Begin Recipe Export-
Title: Apple Turnovers
Keywords: Desrt1, Desserts/fruit, Apples
Source: DESSERT1.ZIP
3 - cups all-purpose flour
2 - Tbsp sugar
1 1/2 - tsp salt
1/2 - tsp cinnamon
1 1/4 - cups shortening
5 to 6 - Tbsp water
1 - 20 to 22 oz can prepared apple pie filling
Confectioners' sugar
Preheat oven to 425 degrees. Combine flour, sugar, salt and
cinnamon. Cut in shortening. Sprinkle with water a tablespoon
at a time, until just enough has been added so dough can be
patted into a ball. On floured surface, roll half of dough
into a 10 x 15" rectangle. Cut into 5" squares. Repeat with
remaining dough. Place about 2 Tbsp of fruit filling in each
square. Fold over one half of pastry to form a triangle. Seal
edges firmly with a fork. Prick top with fork. Bake on
ungreased baking sheets, 12 to 15 minutes. Cool slightly;
sprinkle with confectioners' sugar.
-End Recipe Export-
-Begin Recipe Export-
Title: Strawberry Dessert
Keywords: Desrt1, Desserts/fruit, Strawberries
Source: DESSERT1.ZIP
2 1/2-cups crushed pretzels
3/4-cup melted butter
3-Tbsp sugar
Mix together. Pat into 9 x 12 " pan. Bake 12 minutes.
Cream 8 oz cream cheese with 2-3 Tbsp milk. Add 1-8
oz carton Kool Whip. Spread on above.
Dissolve 2-pkg strawberry Jello in 2 cups boiling
water. Add 2-cartons sliced thawed strawberries.
Put on top of Kool Whip. Serve with whipped cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Apple Crisp - 2
Keywords: Desrt1, Desserts/fruit, Apples
Source: DESSERT1.ZIP
8 to 10 crisp apples sliced
1/3-cup sugar
cinnamon to taste
2-tsp water
TOPPING:
3/4-cup sugar
3/4-cup flour
5-tspmargarine
Put apple slices in 8 x 11 Pyrex casserole. Sprinkle with
cinnamon, sugar and water. Crumble topping together, then put on
apples. Bake @ 350 degrees for 30 minutes or until apples are
done. Put under broiler until topping is browned.
-End Recipe Export-
-Begin Recipe Export-
Title: Pineapple Ice Box Dessert
Keywords: Desrt1, Desserts/fruit
Source: DESSERT1.ZIP
1-pkg orange jello CRUST:
1-cup milk ------
1 1/4-cup sugar 14-graham crackers
2-eggs separated (crushed)
2-Tbsp flour 2-Tbsp brown sugar
1-pt cream whipped 4-Tbsp melted butter
1-cup coconut
1-small can crushed pineapple (drained)
1/2-cup nuts
Mix jello with milk and let stand 10 minutes. Add sugar, egg yolks
and flour. Cook until thin custard. Pour hot mixture over egg white
beaten stiff, Cool.
Add cream, coconut, pineapple and nuts. Pour into 9 x 13 pan, lined with
graham cracker crumbs, mixed with brown sugar and butter. Chill.
To serve, top with additional whipped cream and cherry. Can
substitute any flavor Jello. Serves 12 to 15.
-End Recipe Export-
-Begin Recipe Export-
Title: Brandy Fruit Cup
Keywords: Desrt1, Desserts/fruit, Desserts/alcohol, Peaches, Blueberries
Keywords: Grapes, Melon
Source: DESSERT1.ZIP
Combine sliced peaches, watermelon & cantaloupe balls, grapes and
blueberries. Let stand in refrigerator for several hours in brandy
Serve in tall, stemmed, frosted glass. Garnish with mint.
-End Recipe Export-
-Begin Recipe Export-
Title: Lemon Fluff
Keywords: Desrt1, Desserts/fruit
Source: DESSERT1.ZIP
1- 13 oz can evaporated milk
1- 3 oz pkg lemon Jello
1 3/4- cup hot water
1/4- cup lemon juice
1- cup sugar
2 1/2- cup vanilla wafer crumbs
(save about 1/2- cup for top)
Chill unopened can of milk in refrigerator until icy cold.
Dissolve gelatin in hot water. Chill until partially set.
Whip until light and fluffy. Add lemon juice and sugar. Whip
chilled milk and fold in gelatin mixture. Line bottom of
9 x 13 pan with crumbs. Pour gelatin over crumbs. Top with
remaining crumbs. Chill until firm. Cut in squares and center
each with a maraschino cherry and Kool Whip or whipped cream.
Serves 12.
-End Recipe Export-
-Begin Recipe Export-
Title: Cranberry Delight
Keywords: Desrt1, Desserts/fruit, Cranberries
Source: DESSERT1.ZIP
2- pkg cherry or raspberry Jello
2- cup boiling water
1- large can whole cranberry sauce
1- pt sour cream
Dissolve Jello in boiling water. Add cranberry sauce & allow to
partially set. Mix in sour cream. Refrigerate until firm.
-End Recipe Export-
-Begin Recipe Export-
Title: Strawberry Crunch
Keywords: Desrt1, Desserts/fruit, Strawberries
Source: DESSERT1.ZIP
1- cup flour 1/4- cup brown sugar
1- stick margarine 1/2- cup chopped nuts
Mix together. Stir easily. Reserve 1/4 for topping. Using 9 x 13 pan
Bake @ 275 degrees for 1 hour.
In a large bowl, beat 2- egg whites until foamy. Add 1- tsp lemon
juice, 1/2- cup sugar, 1- 10 oz pkg frozen strawberries, thawed
beat 20 minutes at high speed. Add 3- cups Kool Whip. Pour over
crumbs. Add topping. Freeze.
-End Recipe Export-
-Begin Recipe Export-
Title: Apple Crumble
Keywords: Desrt1, Desserts/fruit, Apples
Source: DESSERT1.ZIP
5 - 6 sliced pared apples
1 1/4 - cup Bisquick baking mix
2/3 - cup sugar
1 - egg
1/4 - cup butter, melted
1/2 - tspground cinnamon
Heat oven to 350 degrees. Grease 8 X 8 X 2" square baking
dish. Arrange apples in dish. Mix baking mix, sugar, and egg
until crumbly; sprinkle over apples. Drizzle with butter. Sprinkle
with cinnamon. Bake until topping is golden brown and apples are
tender, 30 to 35 minutes. Serves 6.
-End Recipe Export-
-Begin Recipe Export-
Title: Peach Crisp - 2
Keywords: Desrt1, Desserts/fruit, Peaches
Source: DESSERT1.ZIP
Peel and half 6 to 8 ripe peaches. Put in shallow baking dish. In a mixing
bowl blend 3/4 cup packed brown sugar, 1/2 cup sifted flour, 1/8 tsp nutmeg,
1/4 cup butter. Sprinkle crumb like blend over peaches. Bake in slow oven
(325 degrees) about 30 minutes. Serve warm with cream or ice cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Stuffed Baked Apples (Oven Bag)
Keywords: Desrt1, Desserts/fruit, Bag, Apples
Source: DESSERT1.ZIP
3/4 - cup orange juice
1/2 - cup sugar
2 - tsp quick cooking tapioca
1/4 - cup brown sugar
3 - Tbsp soft butter
3 - Tbsp toasted slivered almonds
2 - Tbsp apricot preserves
1/4 - tsp salt
6 - large baking apples
Preheat oven to 350 degrees. Place large size (14 X 20") oven
cooking bag in 12 X 8 X 2 baking dish. Combine orange juice,
sugar, and tapioca; set aside. Combine brown sugar, butter, almonds,
apricot preserves and salt. Core apples leaving a small plug in
bottom end. Pare upper half of apples; fill with brown sugar
mixture. Place apples in bag; pour orange juice over apples. Close
bag with nylon tie; make 6 half-inch slits in top. Bake 30 minutes
or until tender. To serve, spoon sauce over apples. Serves 6.
-End Recipe Export-
-Begin Recipe Export-
Title: Apple Crisp - 3
Keywords: Desrt1, Desserts/fruit, Apples
Source: DESSERT1.ZIP
5 - slightly sweet apples
3 - Tbsp each, honey, lemon juice
1/2 - tsp cinnamon
1/4 - tsp nutmeg
1/2 - cup unbleached flour
2 - Tbsp brown sugar
2 - Tbsp wheat germ
1/2 - tsp cinnamon
1/2 - cup chilled butter
1/2 - cup chopped pecans
Peel and core apples; slice into a bowl. Heat honey and lemon
juice in a small saucepan and toss with apples. Spread in a
lightly buttered 8 or 9" baking dish and sprinkle with cinnamon
and nutmeg. Mix together flour, sugar, wheat germ and cinnamon. Cut
butter into small pieces and work into flour mixture with knives
or a pastry blender until crumbly; then stir in pecans. Spread
mixture over apples and bake in a 350 degrees oven for 40 to
50 minutes. Serve with ice cream or whipped cream. Serves 6.
-End Recipe Export-
-Begin Recipe Export-
Title: Strawberry Ricotta Souffle
Keywords: Desrt1, Desserts/fruit, Souffle, Desserts/alcohol, Strawberries
Source: DESSERT1.ZIP
1 - lb ricotta cheese
1/3 - cup granulated sugar
4 - eggs
3 - Tbsp unseasoned dry bread crumbs
2 - Tbsp flour
1/2 - tsp almond extract
1/4 - cup toasted chopped almonds
Powdered sugar, for garnish
Amaretto Strawberries
Generously butter an 8" souffle dish; coat with sugar, shaking
out excess. Set aside. In a large bowl, combine cheese, granulated
sugar, 3 of the eggs and 1 yolk(set aside 1 white in small bowl),
the crumbs, flour and extract. Beat with electric mixer until
thoroughly blended. With clean beaters, beat the remaining egg white
until stiff but not dry. Fold into ricotta mixture; pour into
prepared dish. Bake in center of preheated 375 degree oven 40 to
45 minutes until lightly browned and edges begin to pull away
from dish. Cool on rack about 3 minutes until souffle begins to
fall. Loosen with knife and invert onto serving plate with wide
rim; sprinkle with almonds and dust with powdered sugar. Surround
with Amaretto Strawberries. Serve warm, cut into wedges. Top each
serving with Amaretto Strawberries. Serves 8.
-End Recipe Export-
-Begin Recipe Export-
Title: Amaretto Strawberries
Keywords: Desrt1, Desserts/fruit, Desserts/garnish, Desserts/alcohol
Keywords: Strawberries
Source: DESSERT1.ZIP
In bowl, combine 2 pint baskets fresh strawberries, stemmed and
sliced, 1/2 cup Amaretto and 1/4 cup powdered sugar. Toss to
dissolve sugar; cover and chill. Note:If desired, 1/2 teaspoon
almond extract may be substituted for the Amaretto.
-End Recipe Export-
-Begin Recipe Export-
Title: Strawberry Custard Squares
Keywords: Desrt1, Desserts/fruit, Strawberries
Source: DESSERT1.ZIP
1 - cup cookie crumbs
1 - cup ground or finely chopped nuts
1/4 - cup melted butter
1 - tsp unflavored gelatin
1 - cup milk
3 - eggs, separated
1/3 - cup sugar
1/2 - tsp vanilla flavoring
1 - cup whipping cream, whipped
2 - Tbspsugar
1 - pint strawberries, sliced
Sugar
Combine cookie crumbs, nuts and melted butter. Reserve 2
tablespoons for topping. Press remainder into bottom of 9 X 13"
pan. Chill.
Sprinkle gelatin over milk in medium saucepan. Let stand 5
minutes to soften. Beat together egg yolks and 1/3 cup sugar in
top of double boiler. Heat milk, just until tiny bubbles form
around edge and gelatin is dissolved. Very slowly whisk milk into
egg yolk mixture. Cook over simmering water, stirring constantly,
until slightly thickened. Stir in vanilla. Cool thoroughly and chill
until thick and syrupy. Meanwhile, beat egg whites until foamy, add
2 tablespoons sugar and beat until stiff peaks form. Fold custard
mixture into egg whites along with whipped cream. Spread evenly
over crumb crust in pan. Sprinkle with reserved crumbs. Chill or
freeze until firm. Serve with sugar sliced strawberries. Serves 8.
-End Recipe Export-
-Begin Recipe Export-
Title: Baked Peaches
Keywords: Desrt1, Desserts/fruit, Peaches
Source: DESSERT1.ZIP
1 - large can peach halves
2/3 - cup brown sugar
1 - stick butter
Ritz crackers
Drain peaches and place in casserole dish. Melt butter. Sprinkle
brown sugar and cracker crumbs over peaches; then pour the melted
butter over all, adding a little juice if you wish. Bake @ 325
degrees for 45 minutes, or microwave 5 to 8 minutes and brown
top under broiler.
-End Recipe Export-
-Begin Recipe Export-
Title: Blueberry Peach Trifle
Keywords: Desrt1, Desserts/fruit, Blueberries, Peaches, Trifle
Source: DESSERT1.ZIP
1 - 14 ozcan sweetened condensed milk (not evaporated )
1 1/2 - cup cold water
2 -tsp grated lemon rind
1 - 3 1/2 oz package instant vanilla pudding mix
2 - cups ( 1 pint ) whipping cream, whipped
4 - cups pound cake cubes
1 - lb ripe fresh peaches, seeded, pared and chopped
(about 2 1/2 cups) or 1 29 oz can sliced peaches, well
drained and if desired, chopped
2 - cups fresh or dry pack frozen blueberries, thawed, rinsed
and well drained.
In a large bowl, combine sweetened condensed milk, water and lemon
rind; mix well. Add pudding mix; beat until well blended. Chill 5
minutes. Fold in whipped cream. Spoon 2 cups pudding mixture into
4 quart glass serving bowl; top with half the cake cubes, the
peaches, half the remaining pudding mixture, the remaining cake
cubes then the blueberries and remaining pudding mixture. Spread
to 1" of edge of bowl. Chill at least 4 hours. Garnish as desired.
Refrigerate leftovers. Makes 10 to 12 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Apple-Peach Betty
Keywords: Desrt1, Desserts/fruit, Apples, Peaches
Source: DESSERT1.ZIP
FILLING:
1 - 29 oz can sliced peaches, packed in juice, drained
1 - 21 oz can apple pie filling
1 - Tbsp grated lemon peel
1/2 - tsp freshly grated nutmeg
TOPPING:
1 - cup all-purpose flour
1/2 - cup sugar
1/2 - tsp freshly grated nutmeg
1/2 - cup butter, softened
1 - 4 oz can slivered blanched almonds
1/2 - cup heavy cream
Heat oven to 425 degrees. In greased 9" deep-dish pie plate or
casserole, gently stir peaches, apple pie filling, grated lemon peel
and 1/2 tsp nutmeg to combine.
In medium-size bowl, combine flour, sugar and 1/2 tsp nutmeg. Using
pastry blender or large fork, cut in butter until mixture resembles
coarse crumbs. Using sharp, heavy knife, chop 1/2 cup almonds; stir
into crumb mixture.
Spoon crumb mixture over fruit; bake 15 minutes. Remove from oven;
sprinkle remaining slivered almonds in rings on top of crumb mixture.
Bake 5 to 10 minutes longer until filling is hot and top is golden.
Meanwhile, in medium-size bowl, using chilled beaters, beat cream at
high speed just until soft peaks form. Serve Apple-Peach Betty warm,
accompanied by lightly whipped cream. Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Rhubarb Crunch
Keywords: Desrt1, Desserts/fruit
Source: DESSERT1.ZIP
1 - cup flour
1/2 - cup margarine
5 - Tbsp powdered sugar
1/4 - cup flour
1 1/2 - cup sugar
3/4 - tsp baking powder
2 - eggs
2 - cups rhubarb
Whipped cream
Mix first 3 ingredients. Press into 8" square pan. Bake @ 350 degrees
15 minutes. Combine remaining ingredients, except whipped cream. Blend
well. Pour over crust. Bake @ 350 degrees 35 minutes or until center is
done. Cool; serve with whipped cream. Double recipe for 9 x 13" pan.
-End Recipe Export-
-Begin Recipe Export-
Title: Strawberry-Rhubarb Crisp
Keywords: Desrt1, Desserts/fruit, Rhubarb, Strawberries
Source: DESSERT1.ZIP
2 - cups(1 pint) sliced strawberries
3 - cups chopped rhubarb
3/4 - cup sugar
1/4 - cup flour
1/4 - cup margarine or butter
1/4 - cup brown sugar
1/4 - cup flour
1/2 - cup rolled oats
Combine first 4 ingredients; place in 9" square baking pan. Cream
together margarine and brown sugar, cut in flour and oats. Sprinkle
evenly over fruit. Bake @ 400 degrees 40 minutes.
-End Recipe Export-
-Begin Recipe Export-
Title: Rhubarb Crisp
Keywords: Desrt1, Desserts/fruit
Source: DESSERT1.ZIP
2 - cups rhubarb, cut fine
1 - cup sugar
1 - egg
1 - cup pineapple tidbits
2 - Tbsp flour
1/2 - tsp lemon rind
2 - Tbsp lemon juice
TOPPING:
1 - cup flour
1/2 - cup sugar
1/2 - cup butter or margarine
Butter a 7 x 12" dish; put in rhubarb and pineapple. Beat remaining
ingredients together (not topping). If too thick, add pineapple juice.
Pour over rhubarb. Mix the topping ingredients until crumbly. Sprinkle
over Rhubarb Crisp. Bake @ 350 degrees 50 minutes.
-End Recipe Export-
-Begin Recipe Export-
Title: Rhubarb Crumble
Keywords: Desrt1, Desserts/fruit
Source: DESSERT1.ZIP
4 - cups chopped rhubarb
1/2 - cup brown sugar, packed
1 - cup miniature marshmallows
1/2 - box raspberry jello (dry)
1 - cup flour
1/2 - tsp salt
1/2 - cup brown sugar, packed
1/2 - cup margarine, softened
Spread chopped rhubarb in a 8" square pan. Sprinkle with 1/2 cup
brown sugar and the marshmallows. Then, sprinkle Jello over all. Mix
remaining ingredients until crumbly. Spread over rhubarb mixture.
Bake @ 350 degrees 35 to 40 minutes.
-End Recipe Export-
-Begin Recipe Export-
Title: Private Eye Pudding
Keywords: Desrt1, Desserts/pudding, Puddings
Source: DESSERT1.ZIP
1 - small package instant vanilla pudding
2 - cups cold milk
/12 - cup mini marshmallows
8 to 10 - Peanut Butter Sandwich cookies, cut into pieces
Whipped topping
Whole Peanut Butter Sandwich cookies, for garnish
Prepare pudding with milk, according to package directions. Fold
in marshmallows and cookies. Spoon mixture into pretty glass
dishes and garnish with a dollop of whipped topping and a whole
Peanut Butter Sandwich cookie. Chill or serve immediately.
-End Recipe Export-
-Begin Recipe Export-
Title: Greek Rice Pudding
Keywords: Desrt1, Desserts/pudding, Puddings, Greek/dessert
Source: DESSERT1.ZIP
3 - cups rice
3 - quarts milk
5 - egg yolks (Do not use egg whites)
2 - cups sugar
2 - cups vanilla ice cream
Cinnamon to taste
Bring milk to a simmer. Add rice and stir, occasionally. When
rice is cooked, turn off heat and add sugar. Mix well. Add egg
yolks; mix well. Add ice cream; mix well. Pour into a pan. Let set
for 15 minutes. Sprinkle cinnamon over top. Refrigerate when cool.
-End Recipe Export-
-Begin Recipe Export-
Title: Date Pudding
Keywords: Desrt1, Desserts/pudding, Puddings, Dates
Source: DESSERT1.ZIP
Part 1
1 - cup brown sugar
1 - cup chopped dates
1 - cup flour
1 - tsp baking powder
1/2 - cup milk
Mix in order given and pour into a well greased 8 x 8" baking
pan.
Part 2
1 - cup brown sugar
1 - tsp vanilla extract
1 - Tbsp butter
1 1/4 - cups boiling water
Mix above ingredients well. Pour over batter. Sprinkle with 1 cup
chopped nuts. Bake 30 minutes @ 350 degrees. Cut in squares and
serve with whipped cream topping. Keeps well in refrigerator.
-End Recipe Export-
-Begin Recipe Export-
Title: Iowa Date Pudding
Keywords: Desrt1, Desserts/pudding, Puddings, Dates
Source: DESSERT1.ZIP
3 - eggs
1 - cup sugar
1/4 - cup flour
1 - tsp baking powder
1/4 - tsp salt
2 1/2 - cups chopped dates
1 - cup broken nuts
Beat eggs until light and fluffy. Beat in sugar thoroughly.
Sift together and stir in flour, baking powder and salt. Stir
in chopped dates and broken nuts.
Bake @ 350 degrees for 25 to 30 minutes. Serve warm with
whipped cream for topping. Serves 9 to 12.
-End Recipe Export-
-Begin Recipe Export-
Title: Upside Down Date Pudding
Keywords: Desrt1, Desserts/pudding, Puddings, Dates
Source: DESSERT1.ZIP
1 - cup pitted dates, cut up
1 - cup boiling water
1/2 - cup granulated sugar
1/2 - cup brown sugar
1 - egg
2 - Tbsp melted butter or margarine
1 1/2 - cups sifted enriched flour
1 - tsp baking soda
1/2 - tsp baking powder
1/2 - tsp salt
1 - cup chopped walnuts
Brown Sugar Sauce (recipe follows)
Combine dates and water. Blend both kinds of sugar, egg and
butter. Sift together dry ingredients. Add to sugar mixture.
Stir in nuts and cooled date mixture. Pour into 11 x 7 x 1 1/2"
baking dish. Top with Brown Sugar Sauce. Bake in 375 degree oven
for about 40 minutes. Cut in squares; invert on plates. Serve
warm topped with whipped cream.
Brown Sugar Sauce: Combine 1 1/2 cups brown sugar, 1 tablespoon
butter or margarine and 1 1/2 cups boiling water.
-End Recipe Export-
-Begin Recipe Export-
Title: Cottage Pudding
Keywords: Desrt1, Desserts/pudding, Puddings
Source: DESSERT1.ZIP
Sift together:
1 3/4 - cup sifted flour
2 - tsp baking powder
1/2 - tsp salt
Add:
1/4 - cup soften shortening
3/4 - cup sugar
1 - egg
3/4 - cup milk
1 - tsp vanilla extract
Beat until smooth. Pour into a greased and floured 9" square
baking pan. Bake @ 350 degrees for 25 to 30 minutes. Cut into 3"
squares. Serve warm with hot vanilla, lemon, nutmeg or chocolate
sauce.
Sauce: Mix in a saucepan, 1 cup sugar and 2 Tbsp cornstarch.
Gradually, stir in 2 cups water. Boil 1 minute, stirring constantly.
Stir in 1/4 cup butter, 2 tsp vanilla extract or 2 tsp lemon
juice with 1 Tbsp grated lemon rind or 2 tsp nutmeg or 2 Tbsp
cocoa.
-End Recipe Export-
-Begin Recipe Export-
Title: Rice Pudding - 1
Keywords: Desrt1, Desserts/pudding, Puddings
Source: DESSERT1.ZIP
4 - cups milk
1 - egg, well beaten
1 - 4 oz pkg vanilla or coconut cream flavor pudding and pie
filling mix
1 - cup dry rice or long grain rice
1/4 - cup raisins, optional
1/4 - tsp cinnamon
1/8 - tsp nutmeg
Gradually, stir egg and milk into pudding mix in a saucepan. Add
rice and raisins, if desired. Stir over medium heat until mixture
just comes to a boil. Cool 5 minutes, stirring twice. Pour into
dessert dishes or a serving bowl. Sprinkle with cinnamon and
nutmeg; serve warm. Makes 10 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Commander's Palace Bread Pudding with Whiskey Sauce
Keywords: Desrt1, Desserts/pudding, Puddings, Desserts/sauce, Desserts/alcohol
Source: DESSERT1.ZIP
Bread Pudding:
5 - eggs
1 - pint whipping cream
1 - cup sugar
1 - stick butter
Dash of cinnamon
1 - Tbsp vanilla extract
1/4 - cup raisins
12 - slices fresh or day old French bread, cut about 1" thick
Whiskey Sauce:
1 - cup sugar
1 1/4 - cups milk
1 - cup heavy cream
Dash of cinnamon
1 - Tbsp butter
1 - Tbsp cornstarch
1 - Tbsp bourbon whiskey
Preheat the oven to 350 degrees. To make the pudding: In a large
bowl, combine eggs, cream, sugar, butter, cinnamon, vanilla extract, and
raisins, mixing well. Pour into a 9 x 1 3/4" pan. Arrange bread
slices flat in the egg mixture and let soak 5 minutes. Turn bread
over and soak 10 minutes more. Push bread down so most is covered
by the custard mixture. Do not break the bread.
Set the pan into a large pan and fill outside pan with water to
1/2" from the top. Cover with aluminum foil. Bake for 45 to 50
minutes, uncover for the last 10 minutes to brown the top. When
done, the custard should still be soft, not firm.
To make the sauce: Mix the sugar, cream and milk. Combine 2 cups
of the cream mixture, cinnamon and butter in a saucepan. Bring to a
boil. Mix cornstarch with the remaining cream and stir to dissolve
Add, slowly, to the hot cream. Bring to a boil. Boil 2 minutes. Remove
from heat. Cool, slightly and stir in whiskey. Serve with bread
pudding. Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Lemon Pudding
Keywords: Desrt1, Desserts/pudding, Puddings
Source: DESSERT1.ZIP
3/4 - cup sugar
1 - Tbsp butter
2 - Tbsp flour
Juice and grated peel of 2 lemons
2 - eggs, separated
1 - cup milk
Dash salt
In a mixing bowl, cream sugar with butter. Then mix in flour.
Add juice and zest, 2 egg yolks, that have been beaten slightly
beaten. Stir in milk. Beat egg whites stiff and fold into lemon
mixture with salt. Pour into a 1 1/2 quart casserole and set in
a pan of boiling water. Bake in preheated 350 degree oven for
25 minutes. Cool slightly before serving. Spoon into dishes.
Serves 6.
-End Recipe Export-
-Begin Recipe Export-
Title: Top Hat Rice Pudding
Keywords: Desrt1, Desserts/pudding, Puddings
Source: DESSERT1.ZIP
1 - large package vanilla pudding, cooked to package directions
1 - cup rice, cooked and cooled
1 - medium container of non dairy whipped topping
Raisins to taste
Cook vanilla pudding. Let cool. Cook rice and let cool. Add both
to whipped topping. If adding raisins; simmer desired amount in
a pan of water for plumpness. Drain and add to rest of ingredients
Refrigerate.
-End Recipe Export-
-Begin Recipe Export-
Title: Creamy Rice Pudding - 1
Keywords: Desrt1, Desserts/pudding, Puddings
Source: DESSERT1.ZIP
4 - cups milk
1 - egg, well beaten
1 - 4 serving size pkg Jello Brand Vanilla Flavor Pudding and
Pie Filling (Not Instant)
1 - cup dry rice
1/4 - cup raisins, optional
1/4 - tsp cinnamon
1/8 - tsp nutmeg
Gradually, stir milk and egg into pudding mix in a saucepan. Add
rice and raisins. Stir over medium heat until mixture just comes
to a boil. Pour into a serving bowl.
Helpful Hints: Serve warm or cold sprinkled with cinnamon and
nutmeg. For a creamer pudding, place plastic wrap
on surface while cooling. Chill about 1 hour,
stir. Makes about 10 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Orange Cup Pudding
Keywords: Desrt1, Desserts/pudding, Puddings, Desserts/alcohol, Oranges
Source: DESSERT1.ZIP
3 - Tbsp cornstarch
1/3 - cup sugar
1 - cup milk
1/3 - cup orange juice
1 - Tbsp orange liqueur, optional
2 - large navel oranges
Toasted almonds
Combine cornstarch and sugar in a small bowl. Measure milk into
a 4 cup glass measure. Blend in dry ingredients. Stirring with a
whisk midway through cooking, microwave on high 3 1/2 minutes or
until very thick. Blend in orange juice and liqueur. Let stand.
Cut oranges in half and remove pulp with a grapefruit knife.
Cut fruit into bite size pieces. Stir into pudding. Pour pudding
into orange shells. Note:Pour extra pudding into a ramekin. Garnish
tops with almonds. Can be served warm or chilled. Serves 5.
-End Recipe Export-
-Begin Recipe Export-
Title: Classic Cantonese Cream of Peanut Pudding
Keywords: Desrt1, Desserts/pudding, Puddings, Peanut butter, Chinese
Source: DESSERT1.ZIP
2/3 - cup peanut butter
3 - cups water
1/3 - cup packed brown sugar
3 - Tbsp half and half or whole milk
2 - Tbsp cornstarch mixed with 2 Tbsp water
Chopped, roasted peanuts for garnish
Mint sprigs for garnish
Place peanut butter, water, sugar and half and half in a 2 quart
glass measure. Cover with vented plastic wrap. Stirring midway
through cooking, microwave on high for 8 minutes or until mixture
begins to boil. Whisk until well combined. Stir in cornstarch
mixture and microwave on high for 8 minutes or until thickened.
Ladle into bowls and garnish servings with peanuts and mint
leaves. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Apple Pudding
Keywords: Desrt1, Desserts/pudding, Puddings, Custard, Apples
Source: DESSERT1.ZIP
FILLING:
4 to 5 - tart apples
3 - Tbsp butter
1/8 - tsp cinnamon
1/8 - tsp nutmeg
CUSTARD:
1/2 - cup butter
3/4 - cup sugar
3 - eggs
3 - egg yolks
1 - cup milk, heated
1 - Tbsp vanilla extract
2 - Tbsp sugar
TOPPING:
2/3 - cup flour
1/4 - cup sugar
1/2 - cup brown sugar
1/2 - tsp cinnamon
1/2 - tsp nutmeg
1/4 - tsp salt
1/2 - cup butter
For the filling: Peel and core the apples. Slice thickly. Saute the
slices in butter and cinnamon and nutmeg. Cook about 10 minutes.
For the custard: Cream butter and sugar. Beat in eggs and yolks and
the hot milk, then add flavorings. Heat gently, beating with a whisk,
until it is smooth and begins to thicken.
Arrange apple slices in a large buttered baking dish, preferably
glass. Pour the custard over the apples. Mix together all the dry
ingredients for the topping and cut in the butter until you have a
coarse textured meal. Sprinkle over custard. Bake @ 350 degrees from
40 to 45 minutes. Serve hot or cold; plain or with whipped cream.
Serves 8.
-End Recipe Export-
-Begin Recipe Export-
Title: Woodford Pudding
Keywords: Desrt1, Desserts/pudding, Puddings
Source: DESSERT1.ZIP
1 - cup sugar
1/2 - cup butter, softened
1/2 - cup flour
1/2 - tsp cinnamon
1/2 - tsp nutmeg
1 - tsp baking soda
1 - Tbsp buttermilk
3 - eggs
1 - cup blackberry jam
Bourbon sauce (recipe below)
Grease 9" square cake pan; set aside. Cream sugar and butter. Sift
flour, cinnamon and nutmeg together. Dissolve baking soda in
buttermilk.
Beat eggs into butter mixture, one egg at a time, blending
thoroughly. Add flour mixture to this and stir in buttermilk. Blend
in jam. Pour into prepared pan and bake @ 325 degrees for 40
minutes or until spongy in the center.
Cool on rack and cut into 9 squares. Serve hot bourbon sauce over
pudding.
-End Recipe Export-
-Begin Recipe Export-
Title: Hot Bourbon Sauce
Keywords: Desrt1, Desserts/sauce, Puddings, Desserts/alcohol
Source: DESSERT1.ZIP
Cream 4 Tbsp softened butter and 1/2 cup sugar.
Blend in a well beaten egg. Put the mixture in the top of a double
boiler over gently boiling water and stir until it thickens. Remove
from heat and stir in 1 or 2 ounces of whiskey or brandy. Spoon hot
sauce over pudding.
-End Recipe Export-
-Begin Recipe Export-
Title: Plum Pudding
Keywords: Desrt1, Desserts/pudding, Puddings, Suet, Desserts/alcohol
Source: DESSERT1.ZIP
1 - cup flour
1 - cup shredded suet (Ask your butcher to prepare it for you. )
1 - cup currants
1 - cup white raisins
1 1/2 - cup raisins
2 - Tbsp candied fruit peel
1/2 - tsp allspice
1 - tsp nutmeg
1 cup plus 2 Tbsp dark brown sugar
4 - eggs, separated
2 - Tbsp stout
1/2 - cup rum
Juice of 1 lemon
Juice of 1 orange
2 - cups stale bread crumbs
1/4 - cup chopped almonds
You will need one large pudding mold that will hold 7 to 8 cups or
two small molds. A metal or Pyrex mixing bowl will do. Make sure it
has an edge around the top so you can tie string to make a handle for
lifting the pudding from the pan.
Grease plum pudding mold. Reserve. Have a large kettle with water
standing by on the stove. Place an unturned saucer or a metal rack in
the bottom of the kettle. Put your empty mold on the saucer or rack
and measure water up to within an inch of bowl edge. Have a second pan
of water ready. You will have to replenish the water in kettle with
boiling water during steaming process.
Sift 1 cup flour. Mix in bowl and dredge lightly with a part of the
flour, the suet, raisins, currants and candied fruits. sift the
remaining flour with allspice, nutmeg and brown sugar. Combine the
dredged and the sifted ingredients.
Mix together and then add to the ingredients combined above:egg
yolks (reserve whites), stout, rum, lemon and orange juices. Add bread
crumbs (the crumbs help to make the pudding light) and almonds.
Whip egg whites until stiff and fold them lightly into the raisin
mixture. Pour the batter into the greased pudding mold, leaving at
least 1/2" at the top so the pudding has room to expand.
Butter a large round wax paper for each pudding mold. Cut a piece
of foil to the same size. Put both rounds together, foil uppermost,
fold across the center to form a 1" pleat and lay over the molds
with buttered side next to the pudding mixture. Tie down securely
with string around the edge of bowl. Makes a handle across the top
with string so you can remove the mold from the steaming kettle
after cooking.
Put the kettle on to boil. Place the plum pudding in the pan of
boiling water. Keep the water boiling constantly over low heat
throughout the cooking process. Steam large pudding for 6 hours,
small one for 4 hours. Keep the water boiling steadily throughout
the cooking process, replenishing with more boiling water from time
to time. When cooked, lift the pudding molds out to cool. Leave the
foil and wax paper on until pudding is cold.
When pudding is cold, remove the wax paper and foil. Recover with
freshly buttered wax paper and foil over the top and securely tie
with string. Store in a dry, cool cupboard.
When ready to serve, steam the pudding for two more hours and
turn on a hot dish. Serve Hard Sauce, Brandy or Rum Butter on the
side.
-End Recipe Export-
-Begin Recipe Export-
Title: Baked Suet Pudding with White Sauce
Keywords: Desrt1, Desserts/pudding, Puddings, Suet, Desserts/sauce
Source: DESSERT1.ZIP
1 1/2 - cups flour
1 - Tbsp baking powder
1 - tsp salt
1 - tsp cinnamon
1/2 - tsp nutmeg
1 - cup sour milk
1 - tsp soda
1 - cup light molasses
1 1/2 - cups suet, chopped fine
1 - cup raisins
WHITE SAUCE:
1 - cup sugar
1 - Tbsp cornstarch
1/4 - tsp salt
1 - cup water
2 - Tbsp butter or margarine
1/2 - tsp nutmeg
1 - tsp lemon juice, optional
Pudding: Sift dry ingredients. Mix sour milk and soda. Add to molasses;
stir into flour mixture. Add suet and raisins. Grease and line 2 medium
size casseroles with brown or white paper. Use shelf paper. Bake @ 325
degrees 1 hour or until testing is dry. When ready to serve, cut in
wedges, put in a colander and steam over very hot water.
Sauce: Mix sugar and cornstarch. Add salt; cook mixture in water until
clear and thickened. Add remaining ingredients in order.
-End Recipe Export-
-Begin Recipe Export-
Title: Bread Pudding with Praline Sauce
Keywords: Desrt1, Desserts/pudding, Puddings, Desserts/sauce
Source: DESSERT1.ZIP
1 1/2 - cup milk
1 - egg
3/4 - cup brown sugar
1 - tsp vanilla
1/2 - cup raisins
8 - slices day-old bread, cubed
PRALINE SAUCE:
3/4 - cup packed light brown sugar
1 - tsp cornstarch
1/2 - cup water
2 - Tbsp butter or margarine
1/3 - cup chopped pecans
Use a wire whisk to blend milk and egg together in a 1 1/2 qt
round casserole. Stir in brown sugar. Whisking midway through cooking,
microwave on high 5 minutes or until sugar is dissolved. Stir in vanilla
and raisins; let stand 5 minutes.
Prepare sauce while milk mixture is standing. Combine sugar and
cornstarch in a 4 cup glass measure. Stir in water and add butter,
stirring midway through cooking, midway through cooking, microwave
on high, 3 minutes or until mixture is slightly thickened. Stir in
pecans. Set aside until ready to serve pudding.
Stir bread cubes into milk mixture; cover with wax paper. Rotating
midway through cooking, microwave on high 6 minutes. Let stand 5 minutes
before serving with Praline Sauce. Makes six servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Floating Cloud Pudding
Keywords: Desrt1, Desserts/pudding, Puddings
Source: DESSERT1.ZIP
2 - cups milk
1/2 - cup sugar
2 - Tbsp flour
2 - large eggs, separated
1 - tsp vanilla
Measure milk into 2 qt batter bowl. Microwave on high 5 1/2 minutes.
Combine sugar and flour in a small bowl. Blend in egg yolks. Pour a small
amount of hot milk into yolk mixture and blend with a wire whisk.
Combine the remaining hot milk in batter bowl. Whisking midway through
cooking, microwave on 70 % (medium-high) 5 minutes or until mixture
begins to boil. Whisk in vanilla.
Beat egg whites until stiff peaks form. Drop by Tbsp into hot
pudding and fold pudding gently over. May be served warm or chilled.
Serves 6.
-End Recipe Export-
-Begin Recipe Export-
Title: Chinese Almond Pudding
Keywords: Desrt1, Desserts/pudding, Puddings
Source: DESSERT1.ZIP
3 - eggs
1/4 - cup sugar
2 - cups warm milk
1/8 - tsp salt
1 - tsp almond extract
1 - tsp vanilla
1 - 11 oz can mandarin orange segments, drained
1 - 6 oz jar maraschino cherries, drained, chopped
1/2 - cup almonds
Beat eggs in saucepan. Stir in sugar, milk and salt. Cook over medium
heat until mixture begins to thicken, about 5 minutes. Remove from heat;
cool to room temperature. Stir in almond and vanilla extracts, oranges,
cherries and almonds. Spoon mixture into dessert dishes. Refrigerate
until chilled or overnight. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Creamy Rice Pudding - 2
Keywords: Desrt1, Desserts/pudding, Puddings
Source: DESSERT1.ZIP
1/2 - cup raw long cooking rice
4 - cups milk
1/4 - tsp salt
1/2 - cup sugar
Lump of butter or margarine
Raisins, optional
2 - medium eggs, slightly beaten
1 - tsp vanilla
Steam rice, milk and salt in double boiler, stirring occasionally,
for 1 hour. Add sugar, butter and raisins, if desired. Steam 1/2 hour
longer. Remove from heat; fold in eggs and vanilla. Cool. Delicious, if
served with a sprinkle of cinnamon or dollop of Cool Whip.
-End Recipe Export-
-Begin Recipe Export-
Title: Rice Pudding - 2
Keywords: Desrt1, Desserts/pudding, Puddings
Source: DESSERT1.ZIP
1 - cup rice
3 - cups cold water
1/2 - cup raisins
3 or 4 - tsp sugar
1/4 - tsp cinnamon
1 - tsp salt
1 1/2 - cups milk
Sauce
Boil rice in water until done. Add remaining ingredients, except
sauce. Place in greased casserole. Cover; bake @ 350 degrees until
pudding is set, about 30 minutes.
Sauce: Combine 1/2 cup sugar, 1 1/2 Tbsp cornstarch, 1 cup water,
1 lump butter and cinnamon and nutmeg to taste. Bring to boil.
Serve over rice pudding.
-End Recipe Export-
-Begin Recipe Export-
Title: Bread Pudding - 1
Keywords: Desrt1, Desserts/pudding, Puddings
Source: DESSERT1.ZIP
2 - cups cubed dry bread
3 - cups heavy cream, scalded
3 - eggs, beaten
3/4 - cup sugar
1/4 - tsp salt
3/4 - tsp cinnamon
1/3 - cup white raisins
1/3 - cup coarsely chopped pecans
Preheat oven to 350 degrees. Soak bread in cream in a 1 1/2 qt
casserole. Blend egg, sugar, salt and cinnamon; stir into bread
mixture. Fold in raisins and pecans. Place casserole in shallow pan of
water ; bake 60 minutes or until knife comes out clean when inserted
in center. Serve with heavy cream. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Steamed Mince Meat Pudding
Keywords: Desrt1, Desserts/pudding, Puddings
Source: DESSERT1.ZIP
1 - 9 oz can minced meat
1 - cup orange juice
1 - tsp grated orange rind
2 - eggs
1/2 - cup firmly packed dark brown sugar
1 - Tbsp rum flavoring
1/2 - cup dry bread crumbs
1 - cup unsifted flour
2 - tsp baking powder
1/2 - tsp salt
1/2 - cup chopped walnuts
In small saucepan, break mince meat into pieces; add juices and
rind. Boil briskly 2 minutes; stir occasionally. Cool. In large mixer
bowl, beat eggs until lemon colored; add sugar and flavoring. Stir
in crumbs and mince meat. Sift together dry ingredients; blend into
egg mixture. Stir in nuts. Turn into well buttered 1 quart mold;
cover with aluminum foil. Place a trivet in a deep kettle; add hot
water to a depth of 2". Place mold on trivet. Cover kettle. Bring
water to a boil; reduce heat to low and steam 1 hour. Remove from
kettle; unmold. Serve with Brandied Hard Sauce (recipe below).
Garnish as desired. Refrigerate leftovers. Makes one - 1 quart mold.
-End Recipe Export-
-Begin Recipe Export-
Title: Brandied Hard Sauce
Keywords: Desrt1, Desserts/sauce, Puddings, Desserts/alcohol
Source: DESSERT1.ZIP
1/2 - cup butter or margarine, softened
2 - cups confectioners sugar
1 - egg, separated
2 - Tbsp brandy
1/2 - tsp vanilla extract
In small mixer bowl, cream butter and sugar. Beat in egg yolk,
brandy and vanilla. Beat egg white until stiff; fold into brandy
mixture. Chill. Refrigerate leftovers.
-End Recipe Export-
-Begin Recipe Export-
Title: Bread Pudding - 2
Keywords: Desrt1, Desserts/pudding, Puddings
Source: DESSERT1.ZIP
5 - slices day old bread
2 - Tbsp butter or margarine
1/2 - cup moist raisins
1/4 - tsp salt
1/2 - cup sugar
3 - eggs, beaten
3 - cups milk, scalded
1/4 - tsp cinnamon
Toast bread; while hot spread with all the butter. Arrange toast in
buttered baking pan (10 1/2 x 6 1/2 x 1 3/4"). Sprinkle with raisins.
Stir salt and all but 2 Tbsp of sugar into eggs. Add milk; stir in mix
well. Pour over toast; let stand 10 minutes. Press toast lightly down
into milk mixture occasionally so it soaks up most of it. Mix cinnamon
with remaining 2 Tbsp sugar; sprinkle over top.
Place dish directly on oven rack. Bake @ 350 degrees, about 25 minutes
or until knife inserted in center comes out clean and top is an
appetizing brown. Serve warm or cold. Makes 5 to 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Custard Bread Pudding
Keywords: Desrt1, Desserts/pudding, Puddings
Source: DESSERT1.ZIP
6 - slices white bread
8 - eggs
2 - Tbsp cinnamon
2 - cups sugar (or less to taste)
Milk
Cube bread. Place in 9 x 13" pan. Beat eggs, cinnamon and sugar. Pour
over bread. Fill pan with milk to within 1/4" of top. Bake @ 350
degrees 1 to 1 1/4 hours.
-End Recipe Export-
-Begin Recipe Export-
Title: Baked Apple Pudding with Butter "Scotch" Sauce
Keywords: Desrt1, Desserts/pudding, Puddings, Apples
Source: DESSERT1.ZIP
3 - Tbsp soft butter
1 - cup dark brown sugar
1/4 - tsp vanilla
1 - egg
3 - medium size tart cooking apples, cored and chopped
1/3 - cup sliced almonds, divided
1 - cup buttermilk baking mix (such as Bisquick)
1 - tsp ground cinnamon
1/2 - tsp ground nutmeg
Cream butter, sugar and vanilla together. Slowly, beat in egg;
stir in apples and half of almonds. Add baking mix, cinnamon and
nutmeg; stir. Level batter in an 8 x 8 x 2" square glass baking
dish. Sprinkle the remaining almonds on top.
Rotating midway through cooking, microwave in 70 %
(medium-high) 13 to 15 minutes or until batter tests done. Serve
warm with Butter "Scotch" sauce and whipped cream. Makes 6
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Butter "Scotch" Sauce
Keywords: Desrt1, Desserts/sauce, Puddings, Desserts/alcohol
Source: DESSERT1.ZIP
1/2 - cup packed brown sugar
1/4 - cup butter
1/2 - cup heavy cream
1 - Tbsp Scotch whisky
Put sugar and butter in a 4 cup glass measure. Microwave on high
1 minute. Stir in cream. Microwave on high 2 to 3 minutes or until
mixture comes to a boil. Stir in Scotch. Makes 1 cup sauce. Note:
Sauce is good on ice cream, pound cake or fruit.
-End Recipe Export-
-Begin Recipe Export-
Title: Rice Pudding with Raspberry Sauce
Keywords: Desrt1, Desserts/pudding, Puddings
Source: DESSERT1.ZIP
2/3 - cup sugar
1/2 - cup water
2 - envelopes unflavored gelatin
1/2 - tsp salt
2 - cups milk
1 1/2 - cups cooked rice
2 - tsp vanilla
1 - cup whipping cream
Raspberry Sauce (below)
Heat sugar, water, gelatin and salt in 2 quart saucepan, stirring
constantly, until gelatin is dissolved, about 1 minute. Stir in milk,
rice and vanilla. Place saucepan in bowl of iced water, stirring
occasionally, until mixture mounds slightly when dropped from a
spoon, about 10 minutes.
Beat whipping cream in chilled bowl until stiff. Fold whipped
cream into rice mixture. Pour into ungreased 6 cup mold or serving
bowl. Cover and refrigerate until firm, about 3 hours. Unmold by
dipping briefly in warm water and loosening edge with spatula;
invert on serving plate. Serve with Raspberry Sauce. Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Raspberry Sauce
Keywords: Desrt1, Desserts/sauce, Puddings
Source: DESSERT1.ZIP
1 - 10 oz package frozen raspberries, thawed
1 - Tbsp cold water
2 - tsp cornstarch
Heat raspberries with syrup to boiling. Mix water and cornstarch;
stir into raspberries. Heat to boiling, stirring constantly. Boil and
stir 1 minute. Cool. Press through sieve to remove seeds.
-End Recipe Export-
-Begin Recipe Export-
Title: Rocky Road Banana Pudding
Keywords: Desrt1, Desserts/pudding, Puddings, Bananas
Source: DESSERT1.ZIP
1 - 3 1/2 oz package chocolate pudding and pie filling mix (not
instant)
2 - cups milk
2 - bananas, peeled and sliced
2 - cups miniature marshmallows
1/2 - cup chopped walnuts
Combine pudding mix and milk in a saucepan. Make pudding according
to package directions. Let it cool. Fold bananas, marshmallows and nuts
into pudding. Makes 5 to 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Spicy Oatmeal Pudding
Keywords: Desrt1, Desserts/pudding, Puddings, Dates
Source: DESSERT1.ZIP
1 - cup sifted enriched all-purpose flour
1 - tsp cinnamon
1 - cup uncooked oatmeal
3/4 - cup sugar
3/4 - cup chopped dates or raisins
3 - Tbsp shortening
3/4 - tsp salt
1 1/8 - tsp baking soda
1 1/8 - cups buttermilk
1 1/2 - tsp vanilla
Sift flour, sugar, salt, soda and cinnamon. Add oatmeal and dates or
raisins. Add melted shortening to buttermilk. Add to dry ingredients.
Add vanilla. Pour into well greased pudding pan or squat coffee can.
Cover with waxed paper and tie securely. Place in saucepan with water.
Heat on high until steam escapes from vented waxed paper cover; then
turn to medium and cook one hour.
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-Begin Recipe Export-
Title: Date and Nut Pudding
Keywords: Desrt1, Desserts/pudding, Puddings, Dates
Source: DESSERT1.ZIP
1 - cup sugar
4 - Tbsp fine cracker crumbs
3 - eggs, separated
1 - cup dates, chopped
2 - tsp baking powder
1/2 - cup nut meats, chopped
Whipped cream
Combine sugar, flour, baking powder and cracker crumbs. Add egg yolks,
beaten until thick and lemon colored. Add dates and nuts. Fold in
stiffly beaten egg whites, then pour into greased 8 x 12" baking pan.
Bake 1 hour. Serve hot or cold with whipped cream. Serves 5 to 6.
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-Begin Recipe Export-
Title: Honey Bread Pudding with Honey Cream Sauce
Keywords: Desrt1, Desserts/pudding, Puddings, Desserts/sauce
Source: DESSERT1.ZIP
8 - cups day old egg bread, cubed
3 - cups milk
1 - cup half and half
6 - eggs, beaten
1/2 - cup honey
1 - Tbsp grated orange peel
1 - tsp EACH: vanilla and ground cinnamon
Honey Cream Sauce
Arrange bread in bottom of lightly greased shallow 2 quart baking
dish. Beat remaining ingredients until well blended; pour over bread
cubes in baking dish and let stand 1 hour or until liquid is absorbed
by bread.
Bake @ 375 degrees 45 to 50 minutes or until knife inserted near
center comes out clean. Serve with Honey Cream Sauce. Makes 8 to 12
servings.
Honey Cream Sauce: Beat 1 cup whipping cream until fluffy; add 1/4 cup
honey, slowly. Beat until stiff. Fold in 1 Tbsp rum or 1/2 tsp rum
extract. Makes about 2 cups.
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-Begin Recipe Export-
Title: Rice Pudding - 3
Keywords: Desrt1, Desserts/pudding, Puddings
Source: DESSERT1.ZIP
1 1/2-cup cooked rice (1/2- cup raw)
1-tsp salt (1/2 in rice)(1/2 in mix)
1/2-cup sugar
4-eggs (beaten)
1-qt milk - heated to scum
1/2-cup raisins
2-Tbsp vanilla
2-Tbsp butter
dash nutmeg or cinnamon
Boil rice in water with 1/2 tsp salt. Beat eggs a little.
Add 1/2- cup sugar & mix well. Add salt. Add hot milk gradually
to egg mixture. Add rice with spoon. Add raisins. Last top with
butter. Put pan in 350 degree oven for 10 minutes. Then, stir
& sprinkle with cinnamon. Now, bake for 1 hour or until knife
is clear when inserted into pudding.
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-Begin Recipe Export-
Title: Louisiana Sinfully Good Bread Pudding with Whiskey Sauce
Keywords: Desrt1, Desserts/pudding, Puddings, Desserts/sauce, Desserts/alcohol
Source: DESSERT1.ZIP
1 - loaf toasted French bread, broken and soaked in:
4 - cups milk
3 - eggs, beaten
1 1/4 - cups sugar
2 - Tbsp vanilla
1 - cup raisins
2 - Tbsp butter, melted
WHISKEY SAUCE:
1 - cup sugar
6 - Tbsp margarine
1 - egg, beaten
Whiskey to taste
Preheat oven to 325 degrees. Combine soaked bread and milk, eggs,
sugar and vanilla. Stir in raisins. Pour butter into 9" square
dish. Add pudding mixture and bake 35 to 45 minutes, until golden
brown.
Whiskey Sauce:
Heat sugar in margarine in double boiler just until sugar is
dissolved. Quickly stir in egg and blend thoroughly. Cool and stir
in your choice of whiskey.
To serve, spoon pudding into stemware and drizzle with warm sauce.
Serves 12.
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-Begin Recipe Export-
Title: Banana Split Pudding
Keywords: Desrt1, Desserts/pudding, Puddings, Pineapple, Bananas
Source: DESSERT1.ZIP
1 - 15 1/4 oz can crushed pineapple, well drained, reserving liquid
Cold water
1 - 14 oz can Condensed milk(NOT evaporated)
1 - 4 serving size pkg instant banana cream flavored pudding
and pie filling mix
2 - cups(1 pint) whipping cream, whipped
1 - 15 1/4 oz pkg chocolate wafers(40 wafers)
4 - medium bananas, sliced and dipped in lemon juice
To reserved pineapple liquid, add enough water to make 1 1/2 cups.
In large bowl, combine condensed milk, pudding mix; beat well. Add
pineapple. Chill 10 minutes. Fold in whipped cream. Spoon 1 1/2 cups
pudding into 3 to 4 qt glass serving bowl. Top with one-third each
of the chocolate wafers, bananas and pudding. Repeat layering twice,
ending with pudding. Chill thoroughly. Garnish as desired. Refrigerate
leftovers. Makes 8 to 10 servings.
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-Begin Recipe Export-
Title: Swedish Rice Custard Pudding
Keywords: Desrt1, Desserts/pudding, Puddings
Source: DESSERT1.ZIP
1/2 - cup uncooked rice(not Minute Rice)
3 - cups milk
2 - Tbsp butter
3 - eggs, slightly beaten
1/2 - cup sugar
1 - tsp vanilla
Nutmeg, cinnamon
Raisins, optional
Cook rice as directed on package. Scald milk with butter in it.
To eggs, add sugar and vanilla. Gradually, add scalded milk to egg
mixture. Then, stir in rice. Pour into ungreased casserole dish. Sprinkle
with nutmeg and cinnamon. Add raisins, if desired. Place casserole
dish in pan of water. Bake 1 hour @ 325 degrees. (Stir after it has
baked 1/2 hour. Then, bake another 1/2 hour. )
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