miscellaneous dessert recipes

8/15/2019 miscellaneous dessert recipes

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* Exported from MasterCook *

60 Second Chocolate Mousse

Recipe By :Serving Size : 4 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 cup chocolate chips1 egg1 teaspoon vanilla1 cup heavy cream

whipped cream

Place chocolate; egg, and flavoring in blender and chop. Heat cream untilsmall bubbles appear at edge. Do not boil. With machine running, pour inhot cream. Blend until chocolate is melted and mixture is smooth. Pourinto dessert dishes and cover with plastic and chill. Serve with whippedcream dollops.

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Almond Cream Crepes


-------- ------------ --------------------------------1/3 cup sugar

3 tablespoons flour3 tablespoons milk1 egg1 egg yolk

1 tablespoon butter1 teaspoon vanilla1/4 teaspoon almond extract1/4 cup almonds -- grind/toast

24 mini crepessweet chocolate squares -- shaved

In small saucepan combine sugar and flour. Add milk and cook and stiruntil thickened and bubbly, then cook 2 minutes more. Beat egg and yolktogether slightly; gradually stir in 1/2 of the hot mixture into eggs.Return all to saucepan. Cook and stir just to boiling. Remove from heat,


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beat smooth.Stir in remaining ingredients except chocolate; cool. Spread 1tablespoon filling on unbrowned side of 24 mini crepes; fold in quarters.Place in ungreased pan and heat uncovered in 350 oven 10 minutes. Garnishwith shaved chocolate

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Aunt Alice's Fruit Cobbler

Recipe By : Alice HaleServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------3/4 cup self-rising flour3/4 cup sugar3/4 cup milk1/2 pound butter

fruit -- your choice

Mix together flour, sugar and milk.

cook fruit on stove and sweeten to taste.

Melt butter in baking dish. Pour fruit in baking dish. Pour batter incenter of fruit. Bake in oven about 30 to 35 minutes at 400 degrees.

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Banana Ice Cream

Recipe By : Janis Alling, Possum Kingdom Lake CookbookServing Size : 1 Preparation Time :0:00Categories :


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Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

3 Bananas -- ripeFresh Orange Juice -- from 3 orangesFresh Lemon Juice -- from 3 lemons

3 Cups Whipping Cream3 Cups Sugar3 Cups Milk

Blend bananas and orange juice in blender. Add remaining ingredients andput in ice cream churn.

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Banana Mocha Ice Cream *


-------- ------------ --------------------------------3 medium bananas, extra ripe -- peeled

4 eggs; clean -- uncracked2 cups whipping cream1 cup half & half1 cup sugar1/2 cup chocolate syrup

2 tablespoons instant coffee crystals2 teaspoons vanilla1/4 teaspoon ground cinnamon1/8 teaspoon salt

Slice bananas into blender; process until pureed (1-1/2 cups). Add eggs;process to blend. Pour banana mixture and remaining ingredients into icecream freezer container. Stir until sugar dissolves and mixture is

blended. Freeze according to manufacturer's directions. Makes 1-1/2quarts.

Yield:"1 1/2 quarts"


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Banana Pudding Supreme

Recipe By : Janis Alling, Possum Kingdom Lake CookbookServing Size : 6 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 Box Vanilla Pudding Mix -- large1 Carton Cool Whip. -- large1 Can Eagle Brand Milk6 Bananas1 Box Vanilla Wafer Cookies

Mix pudding according to directions on package.

Stir in Eagle Brand milk.

Fold in cool whip.

Layer with bananas and wafers.

Let set overnight.

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Berry Fillings For Pierogies


-------- ------------ --------------------------------4 cups fresh blueberries

alternate berries areblackberries - orraspberries - orsliced strawberries

3 teaspoons sugar


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Wash berries; drain. In a medium bowl, sprinkle berries with sugar. Mixlightly. Fill pierogi shells and process immediately, before juice isdrawn out of fruit. Makes about 4 cups or enough to fill 40 to 45pierogies.Recipe by Marianna Olszewska Heberle. Published in HPBooks"POLISH COOKING" ISBN 0-89586-272-7. Jeanne in Jersey, J.ZIOLA on GEnie -CBTN00C on *P* 09/21/92

Source:"Jeanne Ziola"

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Berry Good Ice Cream

Recipe By : Possum Kingdom Lake CookbookServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 Quart Berries -- ripe2 Tablespoons Sugar1 Recipe Good Ol' Vanilla Ice Cream -- see Recipe

Stir sugar into cleaned and sliced berries. Let stand while preparingvanilla ice cream.

Add berries to chilled vanilla base and freeze in churn according tomanufacturer's instructions.

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Blueberry-Peach Cobbler

Recipe By : Possum Kingdom Lake Cookbook


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Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 Package Duncan Hines Wild Blueberry Muffin Mix1/4 Cup sugar1/2 Teaspoon cinnamon

4 Tablespoons butter or margarine

1/2 Cup chopped pecans2 Cans peach pie filling1/4 Cup sugar

1 Teaspoon cinnamon1 Teaspoon almond extract

Ice cream -- if desired

Preheat oven to 350 degrees.

Wash blueberries and set aside to drain.

In a medium bowl combine dry muffin mix, 1/4 cup sugar, 1/2 Tsp. cinnamon.Cut in butter, then stir in nuts.

In a 13x9 inch pan combine pie filling, 1/4 cup sugar, 1 tsp. cinnamon,the almond extract and the drained blueberries.

Spoon the crumb topping over the peach mixture.

Bake at 350 degrees for 35-40 minutes, until topping is golden brown.

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Serving Ideas : Serve with ice cream, if desired.


Cafe Au Lait Ice Cream


-------- ------------ --------------------------------2 eggs -- beaten2/3 cup sugar

1 1/2 cups milk2 tablespoons instant coffee granules1/2 teaspoon vanilla1/4 cup miniature marshmallows


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1 cup half & half -- or whipping crm

In a medium saucepan, combine beaten eggs, sugar and milk. Cook and stirover low heat until mixture thickens and coats a spoon. Add coffeegranules; stir in vanilla and marshmallows until melted. Set aside to cool15 minutes. Add half & half or whipping cream. Pour into ice-creamcanister. Freeze in ice cream maker according to manufacturer'sdirections. Makes about 1 quart.

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Cherry Cobbler

Recipe By : Possum Kingdom Lake CookbookServing Size : 8 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------2 cups cherries -- seeded & drained3/4 cup sugar

1 cup cherry juice3 tablespoons flour

1 cup flour1 teaspoon baking powder2 tablespoons sugar1/4 teaspoon salt

3 tbsp. butter1/3 cup milk -- about

Put cherries and cherry juice in baking dish.

Combine 3/4 cup sugar and 3 Tbsp. flour, and sprinkle over top.

Put in oven and stir occasionally until mixture is heated.

Sift flour once, measure, add baking powder, sugar and salt, and siftagain.

Cut in butter.

Add milk gradually until soft dough is formed.

Roll 1/3 inch thick on slightly floured board.

Place on hot cherry mixture.


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Bake in hot oven (425 degrees) 30 minutes.

Busted by Barb

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Cherry Filling For Pierogies


-------- ------------ --------------------------------4 1/2 cups dark sweet cherries *or*

red tart cherries1 teaspoon lemon juice if sweet *or*

sugar to taste if tart

Wash, drain and pit cherries. Lightly press cherries in a strainer orcolander to remove some juice. Place cherries in a medium bowl. If sweetcherries are used, sprinkle with lemon juice. If tart cherries are used,

add sugar. Fill pierogi shells and process immediately, before juice isdrawn out of fruit. Makes about 4 cups or enough to fill 40 to 45pierogies.Recipe by Marianna Olszewska Heberle. Published in HPBooks"POLISH COOKING" ISBN 0-89586-272-7. Jeanne in Jersey, J.ZIOLA on GEnie -CBTN00C on *P* 09/21/92


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Cherry-Chocolate Ice Cream


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Recipe By : Kathy Wierman,m Fordland, MOServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------3 eggs -- slightly beaten4 cups milk2 cups whipping cream

1 cup sugar1 cup chocolate syrup

10 ounces maraschino cherries -- drained and chopped3 1/8 ounces milk chocolate bars -- chopped1 tablespoon vanilla

In large bowl combine the eggs, milk, whipping cream, sugar, chocolatesyrup, cherries, chopped chocolate bars and vanilla. Pour mixture intoice cream freezer can. fit can into freezer. Adjust dasher; cover.Prepare ice cream according to ice cream freezer manufacturer'sdirections. makes about 3 quarts.

Better Homes & Garden

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Chocolate Dessert Crepes


-------- ------------ --------------------------------1 cup all-purpose flour1 1/2 cups milk1/3 cup presweetened instant cocoa powder

2 Eggs

1 tablespoon oil1 teaspoon vanilla

Combine all ingredients, beating until blended.

Heat a greased 6" skillet.

Pour 2 Tbsp. of batter into skillet for each crepe.

Lift and tilt skillet quickly to spread batter.


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Brown on one side; then flip to brown second side.

Yield: 16 to 18 crepes

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate Ice Cream #1


-------- ------------ --------------------------------1 cup sugar5 cups evaporated milk1 1/2 teaspoons vanilla1/4 teaspoon salt

2 Squares chocolate

Scald the milk.

Dissolve the sugar in 2 cups of the scalded milk.

pour sugar and milk mixture slowly over melted chocolate, stir constantlyto avoid dark specks.

Add the remaining three cups of milk.

Stir in vanilla and salt.

Churn in ice cream freezer.

Makes about 2 quarts.




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Chocolate Ice Cream #2


-------- ------------ --------------------------------1/2 cup sugar

1 tablespoon flour

1/8 teaspoon salt2 Eggs1 cup half-and-half -- or milk, heated9 ounces unsweetened chocolate -- melted and cooled2 teaspoons vanilla1 cup heavy cream

In heavy saucepan with wooden spoon beat sugar, flour, salt and eggs untilblended.

Beat in half-and-half.

Cook and stir over low heat until mixture coats spoon and is smooth (do

not overcook). Beat in chocolate and vanilla until well blended.

Pour in loaf pan, cover airtight and freeze.

Let stand at room temperature 15 minutes before serving.

Makes 3 cups.

NOTES : To make ice cream in electric ice-cream maker do not whip cream.Follow manufacturer's directions, setting freezer at coldest setting.




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NOTES : To make ice cream in electric ice-cream maker do not whip cream.Follow manufacturer's directions, setting freezer at coldestsetting.




Chocolate Pudding

Recipe By : Bisquick. AdServing Size : 6 Preparation Time :0:00Categories :


3/4 cup sugar1/2 cup Bisquick. baking mix1/3 cup cocoa

2 cups milk1 cup cold water

Mix sugar, baking mix and cocoa in 3 quart saucepan. Gradually stir inmilk and water.

Cook over medium-high heat, stirring constantly, until mixture thickensand boils. Boil and stir 1 minute.

Cool, stirring occasionally to prevent film form forming.




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Chocolate Steamed Pudding


-------- ------------ --------------------------------2 cups cake flour1/2 teaspoon soda

2 teaspoons baking powder

1/4 teaspoon salt1/3 cup butter1/2 cup sugar

1 Egg -- well beaten3 Squares Baker's Unsweetened Chocolate -- melted1 1/2 cups milk

Sift flour once, measure, add soda, baking powder, and salt and sifttogether three times.

Cream butter, add sugar gradually, and cream together thoroughly.

Add egg and chocolate, beating until smooth.

Add flour, alternately with milk, a small amount at a time. Beat wellafter each addition.

Turn into greased mold, cover, and steam 2 hours.

Serve hot with chocolate sauce.

Serves 10.




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Chocolate-Nut Mousse

Recipe By :


-------- ------------ --------------------------------4 ounces sweet cooking chocolate -- melted and cooled1/4 cup finely chopped nuts

4 Eggs -- separated1/8 teaspoon salt

Whipped cream -- optionalChocolate Curls -- optional

Combine chocolate and nuts; set aside.

Beat egg whites and salt in large bowl of mixer at high speed until stiffbut not dry; set aside.

Beat egg yolks in small bowl of mixer until thick and lemon-colored, thenstir in chocolate-nut mixture.

Fold into whites until very well blended.

Spoon into 4 individual dessert dishes.

Chill at least 2 hours.

Serve with dollop of whipped cream garnished with chocolate curls.

Makes 4 servings.

CHOCOLATE CURLS: Hold wrapped square or bar of semisweet, sweet or milkchocolate in hands to warm slightly. Unwrap and with vegetable peeler orsmall sharp knife shave chocolate in long thin strokes to form curls.Shave directly onto dessert. (NOTE: unsweetened chocolate can be usedbut is more brittle and harder to shave.)



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Coffee Brickle Ice Cream *

Recipe By :Serving Size : 0 Preparation Time :0:00

Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------2 tablespoons instant coffee2 teaspoons water -- hot1 can sweetened condensed milk4 cups half & half3/4 cup almonds; chopped -- toasted1/3 cup brickle chips

2 teaspoons vanilla1 teaspoon almond extract

In small bowl, dissolve coffee in water. In ice cream freezer container,

combine all ingredients; mix well. Freeze according to manufacturer'sdirections. Makes 2 quarts.

Yield:"2 quarts"

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Coffee-Almond Tortoni


-------- ------------ --------------------------------

1 cup whipping cream1/2 cup sugar -- divided

1 teaspoon vanilla extract1/4 teaspoon almond extract

2 egg whites1/4 cup almonds; finely chopped -- toasted1/4 cup flaked coconut -- toasted

1 teaspoon instant coffee granules

Combine whipping cream, 1/4 cup sugar, and flavorings in a medium mixingbowl; beat at high speed until soft peaks form. Beat egg whites (at room


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temperature) at high speed of electric mixer just until foamy. Graduallyadd remaining 1/4 cup sugar, 1 Tbl at a time, beating until soft peaksform. Fold in whipped cream mixture, 2 Tbl almonds, and 2 Tbl coconut;spoon half of mixture into 8 muffin cups lined with foil liners. Stircoffee granules into remaining half of tortoni mixture; spoon over whippedcream mixture in muffin cups. Sprinkle with remaining 2 Tbl almonds and 2Tbl coconut. Cover tightly, and freeze for 8 hours. Remove frozen tortonifrom muffin pans, and place in a zip-top heavy-duty plastic bag. Remove

from freezer 15 minutes before serving. Makes 8.

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Cream Puff Recipe


-------- ------------ --------------------------------1 Cup Water1/2 Cup Butter1/2 Teaspoon Salt

1 Cup Flour4 Eggs


Bring water to a boil; add the salt and butter. Break the butter up tospeed melting. It is important that as little as possible of the waterboil away.

Dumb the flour into the boiling liquid and stir rapidly. As soon as themixture holds together and looks like corn meal mush, remove it from theheat.

Beat in the eggs, one at a time, until the mixture is smooth.

Droop by tablespoonfuls onto a shiny cookie sheet. Allow room forexpansion.

Bake at 425 degrees for 20 minutes. Reduce heat to 325 degrees and bakefor 20 minutes longer, or until golden and crisp.

Remove to cooling racks. Make a slit in each puff or cut off the top tospread cooling and drying.


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Creamy Lemon Sherbet


-------- ------------ --------------------------------1 cup sugar2 cups Borden Whipping Cream1/2 cup ReaLemon Reconstituted Lemon Juice

Few drops yellow food coloring

In medium bowl, combine sugar and cream, stirring until dissolved.

Stir in lemon juice and food coloring.

Pour into 9 inch square pan or directly into sherbet dishes.

Freeze 3 hours or until firm.

Remove from freezer 5 minutes before serving.

Return leftovers to freezer.

Makes about 3 cups.


MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Crumb Topping #2


-------- ------------ --------------------------------2 tablespoons brown sugar2 tablespoons granulated sugar1/8 teaspoon nutmeg1/8 teaspoon cinnamon1/8 teaspoon salt

3 tablespoons flour2 tablespoons butter or margarine

Combine all ingredients.

Mix with fingertips until crumbly.



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Custard-Based Rice Pudding


-------- ------------ --------------------------------

2/3 cup rice1 1/3 cups milk1/8 teaspoon salt

3 1/2 tablespoons sugar1 tablespoon soft butter1 teaspoon vanilla2 Eggs1/3 cup raisins

Cook rice according to package directions; drain it and rinse it withcold water.


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combine milk, salt, sugar, butter, vanilla and eggs with rice; beat well.

Add raisins; mix lightly with fork.

Grease a baking dish and pour mixture in.

Bake at 350 degrees until it is set and a knife inserted in center comes

out clean.



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Doughnuts

Recipe By :Serving Size : 24 Preparation Time :0:00Categories :


2 Cups Flour -- sifted2 Teaspoons Baking Powder1/4 Teaspoon Salt1/2 Teaspoon Nutmeg1/2 Teaspoon Cinnamon1/2 Cup Sugar

1 Egg -- well beaten1 Tablespoon Melted Butter1/2 Cup Milk

Sift flour once, measure, add baking powder, salt, nutmeg, and cinnamon,

and sift together three times.

Combine sugar and egg; add butter.

Add flour, alternately with milk, a small amount at a time. Beat aftereach addition until smooth.

Knead lightly 2 minutes on slightly floured board.

Roll 1/3 inch thick.


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Cut with doughnut cutter. Let rise for several minutes.

Fry in deep fat (385 degrees) until golden brown.

Drain on unglazed paper.

Sugar if desired.

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Easy Chocolate Pudding


-------- ------------ --------------------------------2/3 cup sugar1/4 cup corn starch

3 tablespoons unsweetened cocoa1/8 teaspoon salt

2 3/4 cups milk2 tablespoons margarine1 teaspoon vanilla

In saucepan mix first 4 ingredients.

Gradually stir in milk until smooth.

Cook and stir over medium heat until mixture boils 1 minute.

Remove from heat; stir in margarine and vanilla.

Chill.

Makes 2 1/2 cups.


MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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Easy Homemade Chocolate Ice Cream


-------- ------------ --------------------------------1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.)2/3 cup chocolate flavored syrup

2 cups Borden Whipping Cream -- whipped

In large bowl, stir together sweetened condensed milk and syrup.

Fold in whipped cream.

Pour into aluminum foil-lined 9x5 inch loaf pan. Cover.


Scoop ice cream from pan or remove from pan, peel off foil and slice.


Makes 1 1/2 quarts.



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Easy Vanilla Pudding

Recipe By :


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-------- ------------ --------------------------------1/3 cup sugar1/4 cup corn starch1/8 teaspoon salt

2 3/4 cups milk

2 tablespoons margarine1 teaspoon vanilla

In saucepan mix first 3 ingredients.

Gradually stir in milk until smooth.

Cook and stir over medium heat until mixture boils 1 minute.

Remove from heat; stir in margarine and vanilla.

Chill.

Makes 2 1/2 cups.



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French Vanilla Ice Cream #1



1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.)2 tablespoons water2 Egg yolk -- beaten4 teaspoons vanilla extract2 cups Borden Whipping Cream -- whipped

In large bowl, combine sweetened condensed milk, water, egg yolks andvanilla extract.


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Fold in whipped cream.

Pour into aluminum foil lined 9x5 loaf pan. Cover.


Remove from pan, peel off foil and slice.

Makes about 1 1/2 quarts.



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French Vanilla Ice Cream #2



3 cups heavy cream1 Cup milk1/4 cup sugar

2 Vanilla beans -- split lengthwise,-- or

2 tablespoons vanilla extract4 large egg yolks

NOTE: To make a lighter ice cream, use 2 cups of milk and 2 cups ofcream. To make a richer ice cream, add 2 more egg yolks.

In a heavy-bottomed 2-quart saucepan, heat cream, milk, sugar and vanillabeans. (If you're using vanilla extract, do not add it until later on inthe recipe.) Stir occasionally until sugar is dissolved and mixture ishot but not boiling.

Whisk yolks together in bowl. Continue whisking and very slowly pour inabout 1 cup of the cream mixture. When smooth, pour back into to thesaucepan.

Whisk constantly over low heat until mixture thickens slightly and coatsthe back of a spoon (about 5 minutes). Take care that mixture doesn't


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boil, or it will curdle. Draw your finger across the back of the coatedspoon. If the line you make remains, custard is done.

Remove vanilla beans; or is you're using vanilla extract, add it now.

Freeze in ice cream churn according to manufacturer's instructions.



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Fresh Berry Ice Cream


-------- ------------ --------------------------------2 pints fresh berries

1/4 cup sugar -- or to taste1 Recipe French vanilla ice cream #2 -- see recipe2 teaspoons lemon juice -- optional

In large bowl, mash the clean sliced berries with the sugar. Allow tostand for 1 hour.

Meanwhile prepare French vanilla ice cream according to directions.Strain into a clean bowl and let cool thoroughly.

If berries aren't very flavorful, stir in the lemon juice to perk up theflavor.

Puree berries in food processor or blender, then strain. Add puree toice cream.

Transfer to ice cream churn and freeze according to manufacturer'sinstructions.




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Frozen Milky Way Mousse


-------- ------------ --------------------------------

-----chocolate sauce-----1 cup whipping cream1/2 cup sugar1/3 cup unsweetened cocoa powder

3 tablespoons unsalted butter1 teaspoon vanilla extract1/2 teaspoon instant coffee powder

-----mousse-----1 1/2 cups milky way bars -- cut in 1/2" pieces6 ounces semisweet chocolate -- chopped3 ounces unsweetened chocolate -- chop4 tablespoons unsalted butter1/2 cup sugar

3 tablespoons water3 large egg whites1/4 teaspoon cream of tartar

1 1/4 cups whipping cream -- chilled1 teaspoon vanilla extract

FOR SAUCE: Combine whipping cream, sugar, unsweetened cocoa powder andunsalted butter in heavy medium saucepan. Bring to simmer over medium-lowheat, whisking constantly until butter melts and sugar and cocoa dissolve.Remove from heat and whisk in vanilla extract and instant coffee powder.Cool sauce. (Can be prepared 1 week ahead. Cover and refrigerate) FORMOUSSE: Line 9x5" loaf pan with parchment paper. Combine Milky Way pieces,semisweet chocolate, unsweetened chocolate and unsalted butter in large

heatproof bowl set over pan of simmering water. Stir constantly untilmelted (mixture will look grainy). Remove bowl from over water and coolmixture slightly. Combine sugar and water in heavy small saucepan. Stirover low heat until sugar dissolves. Increase heat to high, and boil syrupuntil temperature reaches 230: on candy thermometer. Meanwhile, beat eggwhites and cream of tartar to soft peaks in bowl. Gradually pour boilingsyrup into egg whites, beating until stiff peaks form and whites are cool,about 5 minutes. Using rubber spatula, fold whites into chocolate mixturein 2 additions. Beat chilled whipping cream and vanilla extract to softpeaks in medium bowl. Using rubber spatula, fold cream into chocolatemixture in 2 additions. Spoon mousse into prepared pan. Cover with plastic


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wrap & freeze until firm, at least 6 hours. (Can be prepared 1 week ahead.Keep frozen.) Heat sauce to lukewarm over low heat. Remove plastic wrapfrom top of mousse. Invert mousse onto platter. Remove pan and peel offparchment paper. Slice mousse crosswise into 12 slices. Cut each slicediagonally into 2 triangles. For each serving arrange 2 mousse triangleson plate; spoon warm chocolate sauce over and around mousse and serve.

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Frozen Passion


-------- ------------ --------------------------------2 Bottles -- (28 oz. each)

-- carbonated-- beverage, any-- flavor

2 cans sweetened condensed milk

FOR REFRIGERATOR FREEZER:

Blend ingredients well.

Pour into ice cube trays.

Freeze until firm mush forms. Turn into chilled mixing bowl.

Break up and beat until smooth with rotary or electric beater.

Quickly return to ice cube trays.

Freeze until firm.

FOR HAND OR ELECTRIC FREEZER:

Pour into freezer.

Proceed according to the operating instructions for using your hand orelectric home freezer.




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Fudge Batter Pudding



1 cup flour1/2 cup packed brown sugar1/2 cup chopped nuts

3 tablespoons cocoa2 teaspoons baking powder1/2 teaspoon salt1/2 cup milk

2 tablespoons oil1 teaspoon vanilla

Cocoa SyrupCream or half-and-half

In greased 2-quart casserole stir together flour, sugar, nuts, cocoa,baking powder and salt.

Combine milk, oil and vanilla and stir into dry mixture until wellblended.

Pour cocoa syrup on top.

Wipe edges of casserole and bake in preheated 350 degree oven 40 minutesor until pick inserted in center comes out clean.

Serve warm in bowls, spooning a portion of cake with syrup. Pass cream.

Makes 6 servings.

COCOA SYRUP: Combine 1/2 cup packed brown sugar and 1/4 cup cocoa. Stirin 1 2/3 cups hot water and 1 Tsp. vanilla until smooth and well blended.




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Good Ol' Vanilla


-------- ------------ --------------------------------

2 Cups Milk3/4 Cup Sugar

3 Tablespoons Flour1 Dash Salt2 Eggs -- beaten2 Teaspoons Vanilla2 Cups Heavy Cream -- or half & half

Combine milk, sugar, flour and salt in a 2-quart batter bowl. Using awire whisk to stir midway through cooking, microwave on high 5 minutes, oruntil slightly thickened.

Pour about 1/4 of the heated mixture into eggs; blend thoroughly.

Pour egg mixture into hot mixture. Whisking midway through cooking,microwave on 70% (medium high) for 2 minutes, or until thickened. Cool toroom temperature. Stir in vanilla and cream.

Pour into ice cream canister. Chill until mixture is cold. Freeze in icecream maker according to manufacturer's directions.

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Grandmother's Egg Custard


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-------- ------------ --------------------------------1 cup sugar4 eggs4 tablespoons cornstarch

1 tablespoon vanilla2 tablespoons butter3 cups milk

Mix sugar and egg yolks. Measure out 3 cups milk and use some of it todissolve cornstarch, then add to milk and butter, mix well.Beat egg whites and add to milk mixture.Pour into pan and bake at 350 degrees for 30 to 35 minutes.

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Granny's Peaches & Cream Cobbler

Recipe By :


-------- ------------ -------------------------------------filling-----

1 cup sugar2 eggs2 tablespoons all-purpose flour1/2 teaspoon nutmeg

4 cups fresh peaches (4 to 6)-----cobbler-----

1 1/2 cups all-purpose flour2 tablespoons sugar

1 teaspoon baking powder1/2 teaspoon salt1/3 cup butter or margarine -- softened

1 egg -- slightly beaten3 tablespoons milk3 tablespoons sugar

Heat oven to 400 degrees. Peel and slice peaches. In large bowl stirtogether all filling ingredients except peaches. Stir in peaches. Pourinto 13 x 9 inch pan. In medium bowl stir together all cobbler ingredientsexcept butter, egg and milk. Cut in butter until crumbly. Stir in egg and


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milk just until moistened. Crumble mixture over peaches; sprinkle with 3 Tsugar. Bake for 40 to 45 minutes or until golden brown and bubbly aroundedges. Serve with whipped cream or vanilla ice cream. May use 2 (16 oz.)pkg.sliced frozen peaches for 4 c sliced fresh peaches. Makes 8 servings.Preparation time 60 minutes.

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Harriet Foster's Sour Cream-Cherry Coconut Mold


-------- ------------ --------------------------------1 envelope unflavored gelatin1/4 cup cold water

2 cups sour cream1/2 cup sugar

1 can flaked coconut -- (3 1.2 oz.)1 can Comstock Cherry Pie Filling -- chilled (21 oz.)

In medium saucepan, soften gelatin in water. Stir over low heat untilgelatin is dissolved. Remove from heat.

Blend sour cream into gelatin mixture; mix well.

Stir in sugar and coconut.

Turn mixture into lightly oiled 3 cup mold.

Chill 3 hours, or until firm.

Unmold onto serving dish.

Top with chilled pie filling.

If you like, garnish with extra coconut.

NOTE: If desired, recipe may be doubled using 6 cup mold.


MC Formatted using MC Buster & SNT on 4/9/98


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Honey And Nut Pasta Pudding


-------- ------------ --------------------------------

1 cup uncooked orzo -- also called-- rosmarina pasta or

2 1/2 cups cooked small pasta2 Eggs -- slightly beaten1 can evaporated skim milk -- (12 oz.)3/4 cup honey1/2 cup slivered almonds -- toasted1/4 cup raisins

Whipped cream -- optionalSlivered almonds -- toasted, optional

Cook orzo according to package direction. Drain.

In medium mixing bowl stir together the eggs, cooked pasta, milk, honey,the 1/2 cup almonds, and raisins; mix well.

Pour into a greased 1 1/2 quart casserole.

Bake uncovered in 350 degree oven about 20 minutes. Stir mixture toevenly distribute the raisins.

Bake for 20 to 25 minutes more or till nearly set (the center of thispudding remains soft set with the outside edge somewhat firmer).

Cool slightly on a wire rack; serve warm with whipped cream and remainingalmonds.




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Honey Buns


-------- ------------ --------------------------------3 cups Bisquick baking mix1/3 cup sugar2/3 cup whipping cream1/2 teaspoon ground nutmeg

1 Egg

3 tablespoons honey3 tablespoons chopped pecans

Heat oven to 425 degrees.

Grease round 9" pan.

Mix baking mix, sugar, whipping cream, nutmeg and egg until soft doughforms.

Gently smooth dough into ball on cloth-covered board dusted with bakingmix.

Knead 10 times.

Divide dough into 16 equal parts; shape each part into a ball.

Place 12 balls around edge of pan; place 4 balls in center.

Bake until golden brown, 15 to 17 minutes; remove from pan.

Spread honey over buns; sprinkle with pecans.

Makes 16 buns.




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Hot Chocolate Souffle


-------- ------------ --------------------------------2 tablespoons cornstarch1 Cup milk3 ounces unsweetened chocolate1/2 cup sugar

1 teaspoon vanilla1/4 teaspoon salt

4 Egg yolks -- beaten

6 Egg whites1/4 teaspoon cream of tartar

Chilled rum-flavored custard sauce -- orwhipped cream -- optional

Put cornstarch in 3-quart heavy saucepan. Gradually blend in milk.

Cook and stir over medium heat until thickened and smooth. Add chocolateand cook and stir over low heat until chocolate is melted and wellblended; remove from heat.

With small whisk beat in 1/4 cup sugar, the vanilla, salt and egg yolks;set aside.

In large bowl of mixer beat egg whites with cream of tartar until foamy.Gradually add remaining 1/4 cup sugar and beat until stiff and glossy.Lightly but thoroughly fold chocolate mixture into egg-white mixture.

Pour into well-buttered and sugared 1 1/2 quart souffle# dish.

Bake in center of preheated 325 degree oven 40 minutes for slightlycreamy center, 50 minutes for firm center.

Serve at once with custard sauce.




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Idat's Delight

Recipe By : Ella Bailey, Anniston, AlabamaServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------3 ounces jello -- package mix1 large fruit cocktail in juice -- drained, reserve jui1 cup reserved fruit cocktail juice8 ounces cream cheese1/3 cup mayonnaise

1 cup chopped pecans1 large crushed pineapple -- canned, drained

1/2 pint Cool Whip.2 cups marshmallows -- small1 bottle maraschino cherries

Boil liquid and dissolve jello, let congeal slightly.Blend cream cheese and mayonnaise until smooth, add all other ingredientsand pour into large mold or pan. Place in refrigerator and chill forabout 4 hours. Do not freeze.

Serves about 8

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Indian Pudding


-------- ------------ --------------------------------3 cups milk1/3 cup cornmeal1/4 cup sugar1/4 cup molasses1/2 teaspoon salt


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1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/8 teaspoon baking soda


Heat milk in large, heavy saucepan over medium heat until bubbles appeararound edge of pan.

Stir cornmeal slowly into milk.

Cook about 10 minutes or until thickened, stirring constantly.

Remove from heat.

Mix in sugar, molasses, salt, cinnamon, ginger and soda.

Pour into greased 1 quart casserole.

Bake 2 hours or until knife inserted in center comes out clean.

Serve warm with whipped cream, if desired.



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Kahlua Mocha Mousse



2 1/2 ounces bittersweet chocolate -- cut in small pieces1 1/2 ounces unsweetened chocolate -- cut in small pieces2 tablespoons coffee -- very strong brew2 tablespoons kahlua2 eggs; room temperature -- separated1/4 cup sugar

1 pinch cream of tartar1/2 cup heavy cream -- well chilled

-----chocolate leaves (garnish)-----


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3 ounces bittersweet chocolate24 decorative leaves -- non-poisonous lemon

florists leaves

For the Mousse: In the top of a double boiler, set over barely simmeringwater, melt the chocolates with the coffee and the Kahlua, stirringoccasionally. In a bowl with an electric mixer, beat the egg yolks with 3tb. of the sugar until the mixture is thick and pale and stir in the

chocolate mixture. In another bowl, beat the egg whites with a pinch ofsalt until they are frothy, add the cream of tartar, and beat the whitesuntil they hold soft peaks. Beat in the remaining 1 tb. sugar graduallyand beat the whites until they just hold stiff peaks. Stir 1/4 of thewhites into the chocolate mixture, then fold in the remaining whites andthe whipped cream, gently but thoroughly. Pour the mousse into a 1 qt.shallow dish and chill, covered, for at least two hours. (This may be madea day in advance) Before serving, arrange some of the chocolate leaves onthe mousse, and serve the remaining leaves separately. Chocolate leaves:In the top of a double boiler set over barely simmering water, melt thechocolate. with a spoon, coat the back (non-shiny) side of each leaf withthe chocolate, being careful not to let the chocolate drip onto the shinyside. Place the leaves, chocolate side up on a jelly roll pan lined with

wax paper, and prop the edges of the leaves with pieces of foil or papertowel to allow the edges to curl. Chill the leaves for 20 minutes, oruntil the chocolate has hardened, and, working quickly, peel off the lemonleaves. (If the chocolate gets too soft, chill the leaves for 5 minutesmore, or until hardened). Keep the leaves chilled until just beforeserving. Makes 24 leaves.

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Kahlua Mousse



1 pound dark sweet chocolate3 ounces butter or margarine1/2 cup powdered sugar -- sifted

3 eggs -- separated1/4 cup kahlua

1 teaspoon instant coffee2 cups heavy whipping cream

In top of double boiler, melt chocolate & butter over simmering water.


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Combine sugar, egg yolks, Kahlua & coffee powder. Blend in chocolatemixture. Whip cream until stiff peaks form; fold into Kahlua-chocolatemixture. Beat egg whites until soft peaks form; fold into mixture. Spooninto serving bowl or dessert glassed. Refrigerate 4 hours or overnight.

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Lemon Fluff

Recipe By : Beddie IveyServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 large can Pet milk - chill 3 hours1 4 ounces pkg lemon jello1 1/3 cups hot water1/4 cup lemon juice

1 cup sugar2 1/2 cups vanilla wafers -- crush into crumbs

Dissolve jello in hot water. Chill till partly set, whip till fluffy.

Add lemon juice and sugar.

Whip chilled milk, fold into jello.

Line bottom of dish (9x13 pan) with vanilla wafers crumbs, pour jellomixture on top of wafers, top with crumbs.

Chill until firm.

Cut in squares to serve.




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Luscious Layers


-------- ------------ --------------------------------1 package jello instant pudding and pie filling1 1/2 cups cold milk1 cup thawed cool whip topping

Prepare pudding mix as directed on package, using 1 1/2 cups milk. Spoon1/4 cup of the pudding into each of 4 dessert glasses.

Fold whipped topping into remaining pudding. Spoon over plain pudding inglasses.

Garnish each with additional whipped topping if desired.

Makes 2 cups.



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Maids Of Honor


-------- ------------ --------------------------------1 cup sifted flour1 tablespoon sugar1/2 teaspoon salt1/3 cup shortening


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2 tablespoons cold milk -- up to 31/3 cup soft butter1/2 cup sugar

1 1/2 teaspoons grated lemon peel2 large eggs1 tablespoon cream sherry3/4 cup finely ground blanched almonds1/4 teaspoon salt

1/4 cup flour4 teaspoons red or green jelly

Combine 1 cup sifted flour with 1 Tbsp. sugar and 1/2 Tsp. salt. Cut inshortening until particles are size of peas. Stir in 2 to 3 Tbsp. coldmilk, add just enough to make a stiff dough.

Divide dough into 8 portions and shape each into a small ball.

Roll, 1 at a time, on lightly floured board to 4" circle.

Fit into plain or fluted tart pans (3 1/2" in diameter, 1 1/4" deep).Trim edges.

Set tarts on baking sheet and partially bake pastry in center ofmoderately hot oven, 375 degrees for 12 minutes.

Meanwhile, cream butter with sugar and lemon peel until light and fluffy.

Add eggs, 1 at a time, beating well after each addition.

Beat in sherry, almonds and salt.

Gradually beat in flour (Batter may appear curdled).

Spoon into hot, partially baked tart shells.

Return to moderately hot oven for 20 minutes.

Remove from oven and spoon 1/2 Tsp. jelly onto center of each.

Return to oven for 3 to 5 minutes longer, until tarts are golden brown.

Remove from oven.

Let stand 10 minutes, then remove from pans.

Cool on wire rack.

Yield: 8 tarts.




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Minced Fruit


-------- ------------ --------------------------------2 cups prunes2 cups dried apples2 cups raisins1 cup white corn syrup

1/4 teaspoon mace1/4 cup vinegar

7 1/2 cups water1 teaspoon cinnamon1/2 teaspoon allspice

1 teaspoon salt1/2 teaspoon cloves

Wash prunes. Remove pits. Chop prunes. Wash apples. Remove cores.Combine apples and 6 cups water. Simmer 40 minutes. Combine sirup,vinegar, 1 1/2 cups water, spices, and salt. Boil 2 minutes. Add prunes.Simmer 10 minutes. Add apples and raisins. Simmer about 20 minutes, oruntil flavors are blended. Pack in freshly sterilized jars. Seal.

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Mocha Jova Sorbet


-------- ------------ --------------------------------2 cups water1 ounce semi-sweet chocolate -- broken in 1/2 oz pie


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2 cups sugar1 1/2 cups brewed coffee -- full strength6 ounces unsweetened chocolate -- broken into 1/2-oz

pieces1 teaspoon pure vanilla extract

Heat the water, sugar, and coffee in a 2 1/2-qt saucepan over medium-highheat. Whisk to dissolve the sugar. Bring the mixture to a boil. Place the

unsweetened and semisweet chocolate in a stainless steel bowl. Remove theboiling liquid from the heat and pour 1 cup over the chocolate. Allow tostand for 5 minutes. Vigorously whisk until completely smooth, about 3minutes. Add the remaining hot liquid and whisk until smooth. Cool in anice-water bath to a temperature of 40-45:, about 18-20 minutes. When cold,add the vanilla and stir to incorporate. Freeze in an ice cream freezerfollowing the manufacturer's instructions. Transfer semi-frozen sorbet toa plastic container, securely cover the container, then place for severalhours before serving. Serve within 2 days. Makes 2 quarts.

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Mocha Rum Sauce


-------- ------------ --------------------------------6 ounces unsalted butter3 tablespoons myer's dark rum1 1/3 cups sugar1/4 teaspoon salt

1 1/3 cups heavy cream1 1/4 teaspoons instant coffee8 tablespoons unsweetened cocoa -- sifted1 teaspoon pure vanilla extract

Heat the butter in a 2 1/2-quart saucepan over medium heat. When melted,add the sugar, heavy cream, sifted cocoa, 2 tablespoon rum, and salt. Stirwith a whisk to combine. Bring to a boil, then adjust the heat and allowto simmer for 5 minutes, stirring occasionally. Remove the saucepan fromthe heat. Add the instant coffee, vanilla extract, and the remainingtablespoon of rum, and stir until smooth. Allow to cool to roomtemperature before serving.


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Mocha Walnut Sauce *


-------- ------------ --------------------------------1 tablespoon instant coffee1 tablespoon water -- boiling

1/2 cup whipping cream1/2 cup sugar1/2 cup butter

6 ounces semi-sweet chocolate pieces2 egg yolks3/4 cup walnuts -- chopped

In measuring cup, dissolve coffee in boiling water; set aside. In heavysaucepan, combine cream and sugar. Bring just to boil, stir constantly,over medium heat. Add butter, chocolate pieces and coffee; stir untilsmooth. Remove from heat. In small bowl, beat egg yolks. Gradually stir in2 tbls chocolate mix; mix well. Return to chocolate mix in pan. cook overlow heat, stirring constantly, for 3 minutes; remove from heat. Stir in

walnuts. Serve warm over ice cream. Cover and store in refrigerator. Makes2-1/4 cup sauce. To reheat, microwave on HIGH for 1 minute for each 1 cupof sauce.

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Mocha-Raspberry Trifle **



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-------- ------------ --------------------------------1 pound chocolate sponge cake1/3 cup kahlua

1 pound raspberries -- fresh or frozen3 1/2 ounces dark chocolate1 1/3 cups whipping cream

-----coffee custard-----4 egg yolks

1/4 cup cornstarch3/4 cup sugar

1 1/2 cups milk1 tablespoon instant coffee powder1 tablespoon water -- hot2 teaspoons vanilla1 1/3 cups whipping cream

Cut cake into 10-12 slices. Place half the slices in trifle bowl. Sprinkleevenly with half of the Kahlua, top with half of the raspberries, sprinklewith 1/3 of the chocolate, spread with half of the custard. Repeat layers.Decorate with whipped cream, remaining dark chocolate and extraraspberries. Coffee Custard: Whisk egg yolks, cornstarch and sugar

together in pan until smooth. Heat milk in separate pan, gradually stirinto egg yolk mixture. Cook, stirring constantly until mixture boils andthickens. Add combined coffee, water and vanilla; cover surface withplastic wrap to prevent skin from forming, and cool to room temperature.Beat whipping cream until soft peaks form and fold into custard.

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Mock Mousse


-------- ------------ --------------------------------1 cup sour cream1 can desired flavor Pillsbury Ready-To-Spread

-- Frosting SupremeGarnish as desired

In small bowl, blend sour cream and frosting; beat at highest speed untilsmooth and creamy.

Spoon into serving dishes.


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Chill 30 minutes before serving.

Store leftovers, covered in refrigerator.



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Notre Souffle Au Chocolat


-------- ------------ --------------------------------1/4 cup brewed coffee

1 1/4 cups half-and-half6 ounces semisweet chocolate -- cut

into small chunks

3 tablespoons butter1/4 cup flour

4 egg yolks1/4 cup sugar1/4 teaspoon salt

6 egg whites1/4 teaspoon cream of tartar

Heat the coffee and half-and-half almost to a boil. Remove from heat andstir in the chocolate until melted. Heat the butter to bubbling. Stir inthe flour thoroughly. Remove from heat and add the chocolate mixture,stirring well. Beat the egg yolks with 3 tbs. sugar and the salt untillight. Stir into the chocolate mixture. Set aside to cool. Preheat oven to

400:. Beat the egg whites with the cream of tartar until soft peaks form.Add the remaining 1 tbs. sugar and beat until incorporated. Fold the eggwhites into the cooled chocolate mixture. Prepare 4 individual soufflecups by buttering the bottoms and sides, then swishing 1 tsp. granulatedsugar into each. Pour out any excess sugar. Place the batter in cups andbake in preheated oven for 25-30 min., or until well puffed and lightlybrowned. Serve immediately.


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Nursery Chocolate Pudding


-------- ------------ --------------------------------1/3 cup cornstarch

Sugar1/4 teaspoon salt

1 Qt. milk6 ounces semisweet chocolate pieces2 tablespoons orange marmalade or chopped candied

-- orange peel or2 Tsp. vanilla

Half-and-half or milk

In 3-quart heavy saucepan stir together cornstarch, 1/4 cup sugar and thesalt.

Gradually stir in milk and cook and stir over medium heat until mixturethickens and is smooth.

Add chocolate and stir until melted.

Stir in marmalade.

Pour into serving dish and sprinkle with about 1 Tbsp. sugar to preventskin form forming.

Serve slightly warm or chilled with half-and-half.

Makes 8 to 10 servings.

MICROWAVE DIRECTIONS: Combine cornstarch, sugar, salt and milk as abovein 3-quart glass casserole; cook 10 minutes or until thickened and smooth,

stirring 3 times with wire whisk. Add chocolate; stir until melted andsmooth. Stir in flavoring.




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Old-Fashioned Rice Custard


-------- ------------ --------------------------------6 Eggs3 cups milk1 cup sugar

1 teaspoon vanilla1/2 teaspoon salt

1 1/2 cups cooked rice1 cup light raisins

Break eggs into 2 quart buttered casserole; beat slightly with a fork.

Add milk, sugar, vanilla and salt. Blend well.

Stir in rice and raisins.

Set casserole dish in a pan of water.

Bake uncovered at 350 degrees 1 hour and 15 minutes, stirring once after30 minutes of baking.

Yield: 6 to 8 servings.



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Orange Balls

Recipe By : HazelServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------16 ounces vanilla wafer crumbs

6 ounces orange juice, canned1/4 cup butter

1 cup chopped nuts1 cup powdered sugar1 box orange jello

Mix together first four ingredients. roll into balls.

Mix together powdered sugar and jello.

Coat balls with sugar and jello mixture by placing in a jar or plastic bagand shaking to coat on all sides.

NOTE: you can freeze balls before coating with sugar mixture. When readyto serve thaw and coat with sugar mixture.

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Orange-Cinnamon Butter


-------- ------------ --------------------------------1/2 Cup Butter -- softened

2 Tablespoons Honey

1 1/2 Teaspoons Orange Peel -- grated1/4 Teaspoon Cinnamon

Beat all ingredients in small bowl on high speed until fluffy.

Makes 2/3 cup spread.


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Orange-Rhubarb Cobbler


-------- ------------ --------------------------------3/4 cup granulated sugar

6 tablespoons cornstarch1/2 cup water

2 tablespoons butter or margarine, melted -- (divided use)1/2 teaspoon ground nutmeg or mace

8 cups chopped naval orange flesh -- drained well (7 to 92 cups diced fresh rhubarb -- or

thawed1 cup old fashioned oats1/2 cup firmly packed light -- brown sugar

2 tablespoons orange juice


Combine sugar, cornstarch and water in saucepan. Bring to boiling; cook,stirring, 3 minutes; mixture will be thick. Stir in 1 tablespoon butter

and ginger or mace.

Combine orange and rhubarb in 13 x 9 x 2 inch baking dish. Pour corn-starch mixture over; combine.

Combine oats, brown sugar, juice and remaining 1 tablespoon butter.Sprinkle over fruit.

Bake in lower third of preheated oven for 25 to 35 minutes or until hotand bubbly and topping is golden brown.

289 calories, 3 g protein, 4 g fat, 63 g carbohydrate, 36 mg sodium, 8 mgcholesterol Posted on GEnie's Food & Wine RT by C.FERRELL2 [CAROL] on

10/1/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS;SWOODWARD/NVN)


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Pareve Chocolate Mousse


-------- ------------ --------------------------------1 package chocolate chips5 tablespoons hot coffee4 eggs -- separated2 tablespoons orange liquor

Over very hot water, melt chocolate with hot coffee. (I melt the chocolatein the microwave--High for 1 minute--and then stir in coffee.) Add liquor.(Original recipe called for rum.) Add egg yolks, and beat very well. Beat

egg whites separately and fold chocolate mixture into whites. Pour intosherbet glasses and chill. Serves 4-6. NOTE: The first 4 ingredients maybe combined in blender and mixed on high speed for about 1 minutes. (Thisis how I do it.) Garnish with dollop of non-dairy Cool Whip and someshaved chocolate. I like to serve it in stemmed glasses.

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Peach Cobbler

Recipe By : IreneServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 quart peaches

water1/2 cup sugar1/4 pound butter

1 1/4 cups self-rising flour1 1/4 cups milk1 cup sugar

Place peaces in a saucepan with just a little water (do not cover peaches)and 1/2 cut sugar and cook for 45 minutes.


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Melt butter and pour into a 13x9 inch pan.

Mix flour, milk and 1 cup sugar well. Put on top of butter. Do not stir.Put peaches on top of flour mixture. Do not stir.

Cook in a 375 degree oven until brown about 45 minutes.

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Peaches 'n' Yogurt Frozen Dessert


-------- ------------ --------------------------------1 can fruit cocktail -- (17 oz.)1 package peach-flavored gelatin -- (3 oz.)1 cup Borden Lite-line Peach Yogurt -- (8 oz.)1/2 cup coconut1/2 cup chopped nuts

1 cup Borden whipping cream -- whipped (1/2 pt.)

Drain syrup from fruit cocktail into medium saucepan, heat.

Add gelatine; stir until dissolved.

Cool.

In large bowl, combine fruit, yogurt, coconut, nuts and gelatine mixture;mix well.

Fold in whipped cream. Turn into lightly oiled 8x9-inch square bakingdish.


Makes 9 to 12 servings.




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Pear 'n Cranberry Cobbler


-------- ------------ --------------------------------FILLING:

1/2 cup light corn syrup1/3 cup granulated sugar

1 tablespoon cornstarch1 1/2 cups fresh Ocean Spray cranberries2 medium pears -- sliced

TOPPING:3/4 cup all-purpose flour1/2 cup granulated sugar1/3 cup butter

1 cup Quaker Oats -- (quick or old-- fashioned,-- uncooked)

1/4 teaspoon almond extract

1 Egg -- slightly beaten (or-- 1/4 cup Scramblers-- egg substitute)


Grease 9" square or round baking pan.

For filling, combine first 3 ingredients in medium saucepan; stir incranberries. Heat to boil; reduce heat. Simmer 5 minutes, or untilcranberries pop open; stir in pears. Pour into pan.

For topping, combine flour and sugar; cut in butter until crumbly. Stir

in oats; mix well. Add egg mixing until moistened.

Crumble over fruit.

Bake 30 to 35 minutes or until top is golden.




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Pear Tart For Two


-------- ------------ --------------------------------

All purpose flourSugarSalt

1/4 cup shortening or butter flavor shortening1 teaspoon distilled white vinegar1 1/2 small pear1 tablespoon dried currants or chopped raisins2 teaspoons lemon juice1/4 teaspoon ground cinnamon

1 tablespoon milk1 tablespoon chopped pecans

About 1 hour before serving or early in day:

1.In large bowl, stir 2/3 cup flour, 1 Tsp. sugar, and 1/8 Tsp. salt.With pastry blender or two knives used scissor-fashion, cut in shorteninguntil mixture resembles coarse crumbs.

2. In cup, mix vinegar and 1 Tbsp. cold water. Add vinegar mixture toflour mixture, 1 tsp. at a time, mixing lightly with a fork until dough isjust moist enough to hold together. Pat dough into 4" round; wrap inplastic wrap and place in freezer while preparing filling.

3. Peel and core pears; cut into 1/4 inch thick slices. In medium bowl,toss pear slices with currants, lemon juice, cinnamon, 3 Tbsp. sugar and 1TB. flour. Set aside.

4. Preheat oven to 400 degrees. On well floured large cookie sheet withfloured rolling pin, roll dough into 10" round. With spatula, loosenround from cookie sheet. Mound pear mixture in center of dough round;fold dough up around pears, leaving a 2 1/2" opening in center. Brushcrust with milk; sprinkle with 2 Tsp. sugar.

5. Bake tart 20 minutes. Mix chopped pecans with 1 Tbsp. sugar;sprinkle opening in center with pecan mixture. Bake tart 10 minuteslonger or until crust is browned.


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6. Cool tart on cookie sheet on wire rack 10 minutes. Serve tart warm,or cool tart completely to serve later.



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Pecan Tarts

Recipe By : Gene's FriendServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------3 ounces cream cheese1/2 cup butter

1 cup all-purpose flour -- sifted1 egg3/4 cup brown sugar

1 tablespoon soft butter1 teaspoon vanilla1 Dash salt2/3 cup chopped pecans

Let cheese and butter soften to room temperature. Blend and stir inflour. chill for 1 hour. Shape dough into 2 dozen 1 inch balls. Pressballs on bottom and sides of small muffin tins. Beat eggs, sugar,vanilla, salt and 1 Tablespoon soft butter until smooth. Add nuts andfill muffin cups. Place 1 nut on top of each muffin. Bake 25 minutes ina 350 degree oven.

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Peppermint Candy Ice Cream


-------- ------------ --------------------------------1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.)2 tablespoons water2 Egg yolks -- beaten4 teaspoons vanilla extract2 cups whipping cream -- whipped1/4 cup crushed hard peppermint candy.

In large bowl, combine condensed milk, water, egg yolks and vanillaextract.

Fold in whipped cream and peppermint candy.

Pour into aluminum foil-lined 9x5 inch loaf pan.

Cover.


Remove ice cream from pan, peel off foil and slice.


Makes about 1 1/2 quarts.



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Philadelphia-Style Chocolate Ice Cream



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-------- ------------ --------------------------------8 ounces semisweet chocolate1/2 cup sugar

1 quart half and half1 pinch salt

Melt chocolate in top of double boiler or in the microwave. Set aside.

Combine sugar, half and half, and salt. Stir until sugar is completelydissolved. Add chocolate, stirring until well mixed.

Transfer to an ice cream machine and freeze according to manufacturer'sinstructions.



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Plum Pierogi


-------- ------------ --------------------------------2 eggs4 cups potatoes; raw -- grated2 cups flour1 teaspoon salt

-----sauce-----1/2 cup sweet cream1/4 cup sugar

1 tablespoon (heaping) butter1/2 teaspoon cinnamon

Pour brown water off potatoes. Add eggs, flour, salt and mix thoroughly.Make a long narrow roll on a floured board. Cut into 1" pieces and intothe center of each press a whole plum. Pull up edges of dough and seal.Drop into boiling salted water and cook for 8 to 10 minutes, until theycome to the surface. SAUCE: Mix all ingredients together and heat. Whendumplings are done open with two forks, pour sauce over them.You maysubstitute 4 cups of mashed, cooked potatoes for the raw potatoes and add1 tablespoon of milk.These may be filled with chopped meat or chopped fish


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and fried in butter or deep fried. Note: No servings amount was given.The 1 stands for 1 batch of pierogies.Recipe from " Treasured PolishRecipes For Americans " Published by Polanie Publishers, Minneapolis,Minnesota. Jeanne in Jersey - J.ZIOLA on GEnie - CBTN00C on *P*

Source:"jeanne ziola"

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Praline Toffee Sundae Sauce


-------- ------------ --------------------------------2 ounces praline liquor1 tablespoon instant coffee powder1 dash salt1/4 cup water

1 1/4 cups lt brown sugar1 can sweetened condensed milk

1/2 cup chopped pecans1 teaspoon vanilla

Combine liquor, coffee, salt, water, sugar in heavy saucepan. Heat,stirring constantly, to boil. Cook without stirring to 230 deg. on candytherm. Blend syrup slowly into milk. Add pecans and vanilla. Serve overice cream.

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Quick Chocolate Mousse


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-------- ------------ --------------------------------2 Egg2 Egg yolks1/4 teaspoon salt

6 ounces semisweet chocolate -- melted and slightly-- cooled

1/2 cup heavy cream2 teaspoons vanilla -- or4 teaspoons brandy -- or light rum

Whipped cream -- (optional)

In mixing bowl beat eggs, yolks and salt with rotary beater or electricmixer until fluffy.

Add cream and vanilla and beat unit mixture mounds and is smooth.

Spoon into serving bowl or 4 individual dessert dishes; chill.

Garnish with dollop of whipped cream.



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Quick Fruit Cobbler

Recipe By :Serving Size : 1 Preparation Time :0:00

Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 stick oleo1 Cup milk1 cup self-rising flour1 cup sugar1 quart peaches -- cherries, or apples

Melt oleo in baking dish.


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Mix milk, flour, and sugar thoroughly. Pour into baking dish evenly overmelted oleo.

Pour fruit over batter.

Bake 1 hour in a 350 degree oven.



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Rhubarb Compote


-------- ------------ --------------------------------1 pound fresh rhubarb -- chopped

1/2 cup light brown sugar2 tablespoons fresh ginger -- peeled & diced1/4 cup plain yogurt1/4 cup creme fraiche or sour cream

1. Heat oven to 350 degrees. Combine rhubarb and brown sugar in a bakingpan or souffle dish. Cover with foil and bake for 25 minutes, or untilrhubarb is soft.

2. Remove pan from oven. Stir in ginger, re-cover the pan and leaveuntil at room temperature.

3. When ready to serve, portion into bowls. Mix yogurt and creme

fraiche, adding a little brown sugar if you wish. Spoon over compote orpass at the table.

Note: This compote also makes an excellent base for ice cream. ChicagoTribune, 8/15/93.


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Rhubarb Crunch


-------- ------------ --------------------------------3 cups rhubarb -- diced1 cup sugar3 tablespoons flour

-----topping-----1 cup brown sugar

1 cup old-fashioned rolled oats1 1/2 cups flour1/2 cup butter -- or margarine1/2 cup vegetable shortening

Combine rhubarb, sugar and flour. Place in a greased 9x13-inch pan.

Combine brown sugar, oats and flour; cut in butter and shortening untilcrumbly. Sprinkle over rhubarb mixture.

Bake at 375 degrees for 40 minutes.

Serve warm, with ice cream, whipped cream or milk. Formatted by Elaine

Radis BGMB90B; JUNE, 1993

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Rhubarb Crunch #2


-------- ------------ --------------------------------5 cups rhubarb -- cut into 1/" pieces


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to 6 cups3 eggs2 cups sugar2 teaspoons vanilla1 pkg. (18.5 oz.) yellow cake1 stick butter or margarine -- m

Ice cream or Cool Whip Fill a greased 9x13-inch pan 2/3 full with

rhubarb. Beat eggs, sugar and vanilla. Drizzle this mixture over rhubarb.Sprinkle with dry cake mix. Pour melted butter over mix.

Bake at 350 degrees for 45 to 50 minutes. Cool, and serve with ice creamor whipped topping.

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Rhubarb Dumplings


-------- ------------ -------------------------------------sauce-----

1 1/2 cups sugar1 cup flour1/4 teaspoon cinnamon1/4 teaspoon salt

1 1/2 cups water1/3 cup butter

1 teaspoon vanilla1 red food coloring

-----dough-----2 cups flour2 tablespoons sugar

2 teaspoons baking powder1/4 teaspoon salt

2 1/2 tablespoons cold butter1/2 cup milk (may need up to 3/4 cup

-----filling-----2 tablespoons butter -- softened2 cups finely chopped rhubarb1/2 cup sugar

cinnamon

Preheat oven to 350 F. Prepare sauce first. In a small saucepan, combine


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sugar,flour, cinnamon, and salt. Gradually mix in the water, and add thebutter. Bring to a boil over high heat and cook for 1 minute. Add thevanilla and,if desired, food coloring to tint dark pink. Let cool. Preparethe dough. In a medium mixing bowl or food processor, combine the flour,sugar, baking powder, and salt. Cut or process in the butter until themixture resembles small corn niblets. Add the milk and mix quickly. Rollout dough onto a flowered surface to a 12 x 10 inch rectangle Spread thedough with the softened butter, and arrange the rhubarb on top. Sprinkle

sugar all over, and dust liberally with cinnamon. Roll up from the07/01/92 9:24 PM long side, and place on a cutting board, seam sidedown. Cut the roll into 12 slices. Arrange cut side up on an oiled 3 qt.flat glass baking dish. Poor cooled sauce over the top. Bake for 35minutes, until the dumplings are puffy and golden brown. Serve with creamif desired. NOTE: Frozen rhubarb can be used. Do not thaw beforearranging on dough. Cook the same length of time. From Cooking from QuiltCountry by Marcia Adams

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Rhubarb Heavenly Hash

Recipe By :


-------- ------------ --------------------------------1 cup cream -- whipping2 tablespoons confectioners sugar1/2 teaspoon vanilla1/2 cup marshmallows -- miniature

1 1/2 cups rhubarb sauce -- thickened *2 tablespoons almonds; whole -- toasted

* Rhubarb sauceIn a medium bowl with elec mixer, beat cream, sugar, and vanilla until

stiff peaks form. Fold in marshmallows In a 1 qt compote dish, layer 1/4of the cream, 1/3 of Rhubarb sauce, and 1/4 of almonds. Repeat twice. Topwith remaining cream and almonds. Refrigerate until ready to serve.

Source:"joyce alenskis"


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Rhubarb Pan Dowdy


-------- ------------ --------------------------------3 cups rhubarb -- cut in chunks1/2 cup sugar

-----cake-----1 1/2 cups flour2 teaspoons baking powder

1/2 teaspoon salt1/2 cup sugar

1 egg -- well beaten1/2 cup milk1/2 cup butter -- melted

Stew the fruit, sweeten to taste and pour into a 9x9 cake pan. Ifrequently do this in the microwave. Sift dry cake ingredients together.Mix the egg, milk and butter and stir gently into the flour mixture. Pourthe cake mixture over the rhubarb and cook at 400 for 20 to 25 minutesuntil the top is golden brown. For a real cholesterol disaster, pour heavycream over this while warm for serving. It tastes great without it but Ilike the cream for company. The cake can be baked by itself in an 8x8 pan.

Bake about 20 - 25 minutes. It makes a wonderful shortcake for fruit. Thecookbook (Fanny Farmer) calls it Cottage Pudding.

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Rhubarb Pudding


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rhubarb -- stewedcake -- staleORbread -- stale

2 egg white

Line a buttered baking dish with slices of plain stale cake or bread. Fillwith sweetened rhubarb. Cover and bake at 325-F for 30 minutes. Make a

meringue of the egg whites by beating until very stiff and adding 4 Tbspsugar. Remove pudding from oven and cover with the meringue. Return tooven to brown.

Source:"James Prince"

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Rhubarb Sauce


-------- ------------ --------------------------------1 pound rhubarb -- cut in 1 inch pieces1/3 cup sugar1/8 teaspoon cinnamon

1 pinch salt

Wash and cut rhubarb and combine, in a 2 qt saucepan, with sugar,cinnamon, and salt. Bring to a boil; reduce heat, cover and simmer untilsaucy-5-8 minutes. See NOTE. Cool and refrigerate until ready to use NOTE:TO THICKEN for use in recipes: Mix 1 TB cornstarch with 2 TB water andstir into rhubarb mixture as soon as it's saucy. Cook, stirring untilclear and thickened. Cool and store. Yield=1 3/4 cups.

Source:"joyce alenskis"


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Rhubarb-Strawberry Cobbler

Recipe By :


-------- ------------ -------------------------------------filling-----

1 1/4 cups sugar1 1/2 teaspoons cinnamon6 cups rhubarb -- coarsely chopped3 tablespoons flour -- all purpose1 1/2 teaspoons orange rind3 cups strawberries -- sliced

-----topping-----1 1/2 cups flour -- all purpose

1 1/2 teaspoons baking powder1/4 teaspoon salt

1 cup buttermilk3 tablespoons sugar1/2 teaspoon baking soda

3 tablespoons margarine -- chilled

FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind.Add rhubarb and strawberries; toss well. Spread mixture in 13 x 9 in. (3.5L) baking dish. Bake in 400F(200C) oven 10 minutes. TOPPING: In largebowl, combine flour, sugar, baking powder, baking soda and salt. Usingfingers or two knives, cut in margarine until mixture resembles smallpeas. With fork, stir in buttermilk just until soft dough forms. Drop by

tablespoonfuls in 12 mounds on top of hot fruit filling. Bake in400F(200C) oven 25 minutes or until topping is golden brown and has risen.

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Ripe Plum Filling For Pierogies


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1 plumssugar as neededcinnamon to taste

Peel plums and remove pits. Fill with sugar and cinnamon. Dip in sugar.Cover with dough and seal edges with egg white. Serve with whippedcream.Recipe from "TREASURED POLISH FOR AMERICANS" Published by PolaniePublishing Company, Minneapolis, Minnesota. Jeanne in Jersey - J.ZIOLA on

GEnie - CBTN00C on *P*


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Ruston Peach Cobbler


-------- ------------ --------------------------------Pastry for double crust pie

5 cups peaches -- peeled and sliced1 cup sugar1/2 cup water

3 tablespoons flour1/4 cup sugar

1 teaspoon cinnamon -- or 1/2 Tsp. nutmeg1 teaspoon vanilla extract2 tablespoons butter

Roll half of the pastry to fit sides and bottom of 2 Qt. shallow glassbaking dish. Chill.

Roll remaining pastry into strips. Place half of the strips on a baking

sheet and bake in preheated 350 degree oven until lightly browned.Reserve remaining strips for top of cobbler.

Bring water and 1 cup of sugar to a boil in medium sized saucepan.

Add peaches. Cook until tender - about 5 minutes. Remove form heat.

Mix flour, sugar and spice and add to peaches. Cook until slightlythickened.

Stir in flavoring and pour into shell. Add baked pastry strips.


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Dot with butter.

Cover with uncooked strips and bake until strips are puffed and goldenbrown - about 45 minutes.



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Scrumptious Mocha Ice-Cream Dessert


-------- ------------ --------------------------------24 oreo cookies -- crushed

1/3 cup butter -- melted

1/2 gallon coffee ice cream3 ounces unsweetened chocolate2 tablespoons butter or margarine1 cup sugar

pn Salt 12 oz Evaporated milk 1/2 ts Vanilla extr

miscellaneous dessert recipes

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